Preparation method of tea fragrant tilapia fillet snack food
A technology for tilapia fillets and snack food, applied in food science and other directions, can solve problems such as single product form, and achieve the effects of mellow and rich flavor, tender meat and unique taste
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Embodiment 1
[0064] A preparation method of tea-flavored tilapia fillet snack food, comprising the following steps:
[0065] Step 1. Raw material pretreatment:
[0066] Select fresh tilapia of 500g-600g / piece. Before dissection, plan off the fish scales on the sides, abdomen and tail of the fish, cut off the fish head against the gill arch, scrape the abdomen with a knife to take out the internal organs, and scrape off the belly with the blade Black clothes, cut the tail at the base of the tail, and cut it along the outer edge of the spine; cut it into two left and right pieces at the center line of the abdomen, and then cut off all the fins to remove the remaining small spines; press the head with your hands On the side of the skin outside the head side fish, use a knife to stick to the skin and remove the skin of the whole fish continuously towards the skin of the tail; then use running water to wash off the remaining blood, mucous membrane and residual scales on the cut off whole piece ...
Embodiment 2
[0092] 2.1 Effect and analysis of different deodorizing agents
[0093] Extract the green tea leaves and tea stems in boiling water according to the proportion, then cool them to make 3% and 5% tea juice, grind 4% ginger and mix with 10% cooking wine, and deodorize the fish fillets at room temperature for 10min and 20min respectively , After 30 minutes, after simple processing, seven panelists carried out sensory evaluation to score fishy smell and fishy smell, as shown in Table 3. The deodorization results are as follows figure 1 Use ginger (4%) + cooking wine (1%) to remove fishy smell from fish fillets for 30 minutes, and the fishy smell removal effect is the best. Ginger contains volatile oils, flavonoids, gingerol and other substances that are effective in covering up and removing fishy smell. Cooking wine contains esters, alcohols, aldehydes and ketones, etc. Esters are aromatic compounds. The rich aroma of cooking wine can cover up the fishy smell of fish. With the e...
Embodiment 3
[0102] 3.1 Hot air drying of fish fillets
[0103] The process of first baking and then seasoning can reduce the drying time, the fish fillets can absorb more seasoning liquid, and the flavor of the fish fillets is better. Fish fillets of 4cm×2cm×0.5cm were pickled in salt water and then dried at 40°C, 50°C, and 60°C for 5 hours, and the water content and water activity were measured every hour. The drying process of food materials Properties can be represented by drying curves and drying rate curves. Through the observation and analysis of the drying process, the optimum drying process conditions for fish fillets were determined. The results are as follows: image 3 and Figure 4 shown.
[0104] from Figure 3-4 It can be seen from the figure that the drying curve shows a gradual downward trend, and as the drying time prolongs, the water contained in the fish fillets decreases gradually. With the prolongation of time, the residual moisture of the material will gradually ...
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