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Producing method of quick-frozen and flavored cod fillets

A production method and technology for cod fillets, which are applied in the field of production of quick-frozen seasoned real cod fillets, can solve the problems of poor flavor and short shelf life, and achieve the effects of rich nutrition, long shelf life and advanced technology.

Inactive Publication Date: 2016-02-17
HENGMAO IND GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the disadvantages of poor flavor and short shelf life of existing real cod meat and fish pieces, the present invention provides a method for making quick-frozen seasoned real cod fillets with advanced technology, reasonable procedures and strong operability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A preparation method of quick-frozen seasoned cod fillets, which goes through the following specific process steps:

[0029] (1) selection of raw material: choose frozen and naturally thawed fresh cod as raw material, wherein, the central temperature of the fish body after thawing is controlled at -4 ℃;

[0030] (2) Processing of raw materials: the real cod raw material selected in step (1) is used to remove the scales on the surface of the fish body by a scaler, and then a knife is used to cut into the head from the tail of the fish body along its vertebrae, and the fish on both sides are cut into the head. The body and the vertebrae are separated, and the internal organs and abdominal bone spurs are removed; among them, the central temperature of the fish body is controlled to be -1 °C during the raw material processing;

[0031] (3) cleaning: the real cod body obtained in step (2) is cleaned with running water, and the impurities including peritoneum, blood stain are...

Embodiment 2

[0042] A preparation method of quick-frozen seasoned cod fillets, which goes through the following specific process steps:

[0043] (1) selection of raw material: choose frozen and naturally thawed fresh cod as raw material, wherein, the central temperature of fish body after thawing is controlled at -3 ℃;

[0044] (2) Processing of raw materials: the real cod raw material selected in step (1) is used to remove the scales on the surface of the fish body by a scaler, and then a knife is used to cut into the head from the tail of the fish body along its vertebrae, and the fish on both sides are cut into the head. The body and the vertebrae are separated, and the internal organs and abdominal spurs are removed; among them, the central temperature of the fish body is controlled to -2°C during the raw material processing;

[0045] (3) cleaning: the real cod body obtained in step (2) is cleaned with running water, and the impurities including peritoneum, blood stain are removed, and...

Embodiment 3

[0056] A preparation method of quick-frozen seasoned cod fillets, which goes through the following specific process steps:

[0057] (1) selection of raw material: choose frozen and naturally thawed fresh cod as raw material, wherein, the central temperature of fish body after thawing is controlled at -5 ℃;

[0058] (2) Processing of raw materials: the real cod raw material selected in step (1) is used to remove the scales on the surface of the fish body by a scaler, and then a knife is used to cut into the head from the tail of the fish body along its vertebrae, and the fish on both sides are cut into the head. The body and the vertebrae are separated, and the internal organs and abdominal spurs are removed; among them, the central temperature of the fish body is controlled to be 0°C during the raw material processing;

[0059] (3) cleaning: the real cod body obtained in step (2) is cleaned with running water, and the impurities including peritoneum, blood stain are removed, a...

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Abstract

The invention discloses a producing method of quick-frozen and flavored cod fillets and mainly solves problems that existing cod products have the poor flavor and short shelf lives. According to the producing method, fresh cod which is frozen and unfrozen by saline water is taken as a raw material, scales are removed, two sides of cod bodies are sliced along vertebras, and internal organs and belly bones are removed; the cod bodies are washed with running water and then placed in clear water again for ultra-high pressure processing; after processing, the cod bodies are subjected to primary quick-freeze processing, skins of frozen cod bodies are removed, and the frozen cod bodies are cut into fillets; then the fillets are sequentially immersed in a flavoring liquid to be impregnated to be tasty, immersed in a trehalose antifreeze solution for antifreeze impregnation processing, drained fillets are subjected to cold sterilization by the aid of an electron beam, quick-frozen, packaged and detected to be qualified, and the quick-frozen and flavored cod fillets are produced. The producing method adopts the advanced and reasonable process and is high in operability and high in production efficiency. The fillets produced with the method have the stable quality, the long shelf life, the fresh and mellow taste, the palatable sweetness and saline taste as well as the unique flavor.

Description

technical field [0001] The invention relates to the preparation of aquatic food products, in particular to a method for preparing quick-frozen seasoned cod fillets. Background technique [0002] The English name of real cod is cod. It is mainly produced in the waters of Alaska and the Bering Strait in the United States. It is not only rich in nutrition, but also famous for its tender meat without (less) bones, and has high edible value. True cod meat is white and tender, full of elasticity, pure in taste, and has the characteristics of low fat, low cholesterol, and high protein. Its fish fat contains globulin, albumin, and nuclear protein of phosphorus, vitamin A, vitamin D, calcium, magnesium, Nutrient elements such as selenium, magnesium contained in it have a good protective effect on the cardiovascular system, which is beneficial to the prevention of cardiovascular diseases such as hypertension and myocardial infarction, as well as various amino acids necessary for child...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00
Inventor 樊海英张艳李英霞
Owner HENGMAO IND GRP
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