Method for deeply frying trout fillets

A technology for trout and fish fillets, which is applied to the processing field of fried trout fillets, can solve the problems of difficulty in exporting products, inconvenient eating, storage and transportation of fresh fish, etc., and achieves pure color, convenient consumption and long storage time. Effect

Pending Publication Date: 2017-01-04
永靖县发祥渔业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] It is difficult to store and transport fresh trout. It rots and deteriorates quickly at room temperature, and it is easy to leave the thorns.
There are few processed trout products on the market at present, and there is an urgent need to develop trout food that is green and healthy, has a unique flavor, is convenient to eat, has a long storage time, and is easy to carry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Pretreatment of raw fish: select fresh or frozen trout, remove the viscera from the trout, wash it with water for 6 times, and obtain the fresh raw fish of trout.

[0028] Slicing: Drain the cleaned raw fish, remove the head and tail, split in half along the spine, and then slice from the neck to the tail. The thickness of each slice is preferably 1cm. If the slice is too thick, it will not be easy to deep-fry in a short time, and it will not be easy to taste. If the slice is too thin, it will easily burn when fried. The fish head can also be split in half and fried together.

[0029] Stirring: Mix the cut fish fillets into the condiment and stir; the formula component percentage of the condiment is: green onion 6.38%, ginger 3.35%, cooking wine 2.82%, salt 0.84%, pepper 0.63%, monosodium glutamate 0.12%; stirring frequency every Stir once every 5 minutes and stir 5 times.

[0030] Marinating: Put the stirred fish fillets into an airtight container to marinate for 30 ...

Embodiment 2

[0037] Pretreatment of raw fish: select fresh or frozen trout, remove the viscera from the trout, wash it with water for 6 times, and obtain the fresh raw fish of trout.

[0038] Slicing: Drain the cleaned raw fish, remove the head and tail, split in half along the spine, and then slice from the neck to the tail. The thickness of each slice is preferably 1cm. If the slice is too thick, it will not be easy to deep-fry in a short time, and it will not be easy to taste. If the slice is too thin, it will easily burn when fried. The fish head can also be split in half and fried together.

[0039] Stirring: Mix the cut fish fillets into the condiment and stir; the formula component percentage of the condiment is: 5% green onion, 3.0% ginger, 1.28% cooking wine, 0.7% salt, 0.45% pepper, and 0.1% monosodium glutamate; Stir once every 5 minutes and stir 5 times.

[0040] Marinating: Put the stirred fish fillets into an airtight container to marinate for 45 minutes.

[0041] Frying: ...

Embodiment 3

[0047] Pretreatment of raw fish: select fresh or frozen trout, remove the viscera from the trout, wash it with water for 6 times, and obtain the fresh raw fish of trout.

[0048] Slicing: Drain the cleaned raw fish, remove the head and tail, split in half along the spine, and then slice from the neck to the tail. The thickness of each slice is preferably 1cm. If the slice is too thick, it will not be easy to deep-fry in a short time, and it will not be easy to taste. If the slice is too thin, it will easily burn when fried. The fish head can also be split in half and fried together.

[0049] Stirring: Mix the cut fish fillets into the condiment and stir; the formula component percentage of the condiment is: green onion 4.18%, ginger 2.4%, cooking wine 1.28%, salt 0.53%, pepper 0.4%, monosodium glutamate 0.08%; stirring frequency every Stir once every 5 minutes and stir 4 times. Marinating: Put the stirred fish fillets into an airtight container to marinate for 35 minutes.

...

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PUM

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Abstract

The invention is aimed at providing a method for deeply frying trout fillets, and is aimed at providing a travel and leisure food which is convenient to carry, convenient to eat, delicious in taste, rich in nutrient and long in shelf life. The method is put forward for the problems that fresh trout is difficult to store and transport, rapidly rots and deteriorates at normal temperature and is prone to fishbone separating, difficult to sell in far places and not convenient to eat. The product is free of any food additives and preservatives, deeply-fried fillets keep the inherent aroma and quality of trout, and nutrients of trout are prevented against damage and are kept to the maximum extent. During slicing, the thickness of each fillet is properly 8-12 mm; the fillets can not be easily fried thoroughly within a short period of time and can not be tasty easily if the fillets are too thick, and the fillets are prone to being burnt during deep frying if the fillets are too thin. During deep frying, the oil temperature is controlled to be 240-250 DEG C, the deep frying time is properly 1-1.2 min, and in this way, the fried fillets are crispy outside and tender inside, golden yellow in color and luster, crispy and soft in taste and strong in aroma. The preparation technological method is simple and reasonable, high in operability, suitable for industrialized production and huge in development potential.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a processing method for fried trout fillets. Background technique [0002] Trout (Trout) belongs to the salmon family and is native to the streams in the foothills of the Lokita Mountains in California, USA. For omnivorous fish. There are many varieties, the common ones are golden trout, rainbow trout and salmon rainbow trout, which are fish that Westerners like to eat. Trout has firm flesh, few spines, sweet, warm and delicious. It is more suitable for people with malnutrition, insufficient energy and blood, weak constitution, and weak spleen and stomach. It is suitable for all ages. Trout can live in rivers and lakes with low water temperature, and they are produced in temperate countries in the world, and the trout in Denmark and Japan are the most famous. Trout usually inhabit fresh water and like to live in cold water. 10-16°C is the most suitable temp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L5/10
Inventor 苏玲李玉良
Owner 永靖县发祥渔业有限责任公司
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