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Making method of instant flathead fish food

A technology for calamari and food, which is applied in the field of preparation of instant calamari food, can solve the problems of oil residue for frying, deterioration of product quality, etc., and achieves the effects of no oil residue for frying, improved storage, and deep yellow color.

Active Publication Date: 2016-04-27
JIANGSU OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The frying process can lead to frying oil residue, which will deteriorate the product quality due to changes in the aging and rancidity of the oil during processing and storage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1, a kind of preparation method of instant flatfish food, its steps are as follows:

[0025] (1) Raw fish processing: use fresh flatfish or thawed frozen flatfish as raw materials, remove the internal organs, scales and fins of the fish, remove the two sharp spines on the rear edge of the preopercle bone of the fish, and remove the blood clots in the chest of the fish, Wash, drain and set aside;

[0026] (2) Deodorization: soak with an appropriate amount of deodorization liquid for 1 hour to remove the deodorization; the deodorization liquid is composed of shallots, ginger, and cooking wine. Cut green onion into shreds, extract juice from ginger, and mix it with cooking wine to make a deodorizing liquid; drain the fish feed after deodorization and dipping, put it in a hot air circulation drying box, and dry it at 50°C for 3 hours to reduce the moisture content of the fish feed to 50%; put the dried fish feed in a closed space at room temperature for 18 hours...

Embodiment 2

[0030] Embodiment 2, a kind of preparation method of instant flatfish food, its steps are as follows:

[0031] (1) Raw fish processing: use fresh flatfish or thawed frozen flatfish as raw materials, remove the internal organs, scales and fins of the fish, remove the two sharp spines on the rear edge of the preopercle bone of the fish, and remove the blood clots in the chest of the fish, Wash, drain and set aside;

[0032] (2) Deodorization: soak with an appropriate amount of deodorization liquid for 2 hours to remove the deodorization; the deodorization liquid is composed of shallots, ginger, and cooking wine. ; cut green onion into shreds, extract juice from ginger, and mix it with cooking wine to make a deodorizing liquid; drain the deodorized and soaked fish feed, put it in a hot air circulation drying box, and dry it at 70°C for 5 hours to reduce the moisture content of the fish feed to 60%; put the dried fish food in a closed space at room temperature for 20 hours, so th...

Embodiment 3

[0036] Embodiment 3, a kind of preparation method of instant flatfish food, its steps are as follows:

[0037] (1) Raw fish processing: use fresh flatfish or thawed frozen flatfish as raw materials, remove the internal organs, scales and fins of the fish, remove the two sharp spines on the rear edge of the preopercle bone of the fish, and remove the blood clots in the chest of the fish, Wash, drain and set aside;

[0038](2) Deodorization: immerse in an appropriate amount of deodorization liquid for 1.5 hours to remove the deodorization; the deodorization liquid is composed of shallots, ginger, and cooking wine, and its preparation method is as follows: weigh scallions, ginger, and Ginger and cooking wine; cut green onion into shreds, extract ginger juice, and mix it with cooking wine to make a deodorization liquid; drain the fish material after deodorization and dipping, put it in a hot air circulation drying box, and dry it at 60°C for 4 hours to make the fish food moisture ...

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PUM

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Abstract

The invention relates to a making method of instant flathead fish food. The making method includes: processing fish raw materials, soaking with an appropriate amount of fishy smell removing liquid for 1-2 hours to remove the fishy smell; placing the fish raw materials into a microwave puffing machine, setting the microwave output power according to 5-8W / g of the fish raw materials, and puffing for 5-10 minutes; soaking the puffed fish raw materials into flavoring liquid at 60-70 DEG C for 0.5-1.5 hours to allow the fish raw materials to be flavored by absorbing the flavoring liquid and allow the fish meat to be soft at the same time; packaging and sterilizing to obtain the instant flathead fish food. The making method has the advantages that a frying process is replaced by the puffing, flavoring and softening process, and product quality, safety and storage performance are increased; the instant flathead fish food made by the method is dark yellow in color, rich in flavor, elastic in meat, soft in fish bone and high in product storage performance and safety, nutritional components are well kept, and frying oil residues are avoided.

Description

technical field [0001] The invention relates to a method for preparing food, in particular to a method for preparing instant flatfish food. Background technique [0002] Platycephalus indicus (Linnacus, 1758) belongs to the family Platycephalidac of the suborder Cottoidei, commonly known as dogleg fish, Indian squid, mountain scorpion, oxtail, kidnapper fish, white turtle, braided fish, sharp horned fish, and middle fish , Shanxiao, Zhujia, Daojia, etc. are benthic fishes widely distributed in the Indian Ocean-West Pacific shelf area. They are produced in my country's coastal areas, and the Yellow Sea and Bohai Sea produce more. [0003] The meat of flatfish is firm and in the shape of garlic cloves. Every 100g of meat contains 18.5g of protein and 2.0g of fat. It is a typical high-protein and low-fat food, especially suitable for people who need to lose weight. At present, flatfish is mainly used for fresh food, and the consumption pattern is very single. The research repo...

Claims

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Application Information

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IPC IPC(8): A23L17/10
Inventor 盘赛昆戴遥吴胜军李宝叶陈丽王灵昭徐燕
Owner JIANGSU OCEAN UNIV
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