Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Frozen and seasoned jerk filefish slices and processing method

A technology of horse noodles fish fillet and processing method, which is applied in the direction of food science and the like, can solve the problems of inconvenient transportation and storage, no novelty in the cooking method, etc., and achieves the effects of easy storage, low cost and simple production process.

Inactive Publication Date: 2017-03-15
刘作涛
View PDF1 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the existing horse-faced fish products on the market are quick-frozen whole fish or quick-frozen products after removing the head and peeling the skin, which is inconvenient for transportation and storage, and the cooking method is relatively traditional and uninnovative

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Frozen seasoned horse-faced fish fillets are made of the following raw and auxiliary materials in the following weight ratio: 15% horse-faced fish paste, 15% purified water, 0.7% monosodium glutamate, 2.0% soft white sugar, 13% table salt, 1.2% glucose powder, Carboxymethyl cellulose 0.12%, isomaltooligosaccharide 1.2%, compound phosphate 0.8%, hydrolyzed animal protein 2.3%, garlic essential oil 0.37%, sorbitol 0.13%, and the balance is horse noodle fish fillets.

[0026] How to prepare frozen seasoned horse noodles fish fillets:

[0027] 1. Raw material pretreatment: select fresh and high-quality horse-faced fish, after cleaning, manually removing the head, skin, viscera, slices, bones and spines (fish head, fish skin, viscera, fish bones and minced meat are collected separately, Stand-by), the fish meat is cleaned and then used;

[0028] 2. Mix the horse noodle fish head, fish skin, viscera, fish bones and minced meat together with leftovers, add water, the ratio of...

Embodiment 2

[0037] Frozen seasoned horse-faced fish fillets are made of the following raw and auxiliary materials in the following weight ratio: 10% horse-faced fish paste, 10% purified water, 0.4% monosodium glutamate, 1.8% soft white sugar, 10% table salt, 1.0% glucose powder, Carboxymethyl cellulose 0.1%, isomaltooligosaccharide 1.0%, complex phosphate 0.6%, hydrolyzed animal protein 2.0%, garlic essential oil 0.32%, sorbitol 0.10%, and the balance is horse noodle fish fillets.

[0038] How to prepare frozen seasoned horse noodles fish fillets:

[0039] 1. Raw material pretreatment: select fresh and high-quality horse-faced fish, after cleaning, manually removing the head, skin, viscera, slices, bones and spines (fish head, fish skin, viscera, fish bones and minced meat are collected separately, Stand-by), the fish meat is cleaned and then used;

[0040] 2. Mix the fish head, fish skin, viscera, fish bones and minced meat scraps together, add water, the ratio of scraps to water is 1:6...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a preparative technique of fish aquatic foods, in particular to a processing method of frozen and seasoned jerk filefish slices. The frozen and seasoned jerk filefish slices are prepared from, by weight, 10-15% of jerk filefish tallow, 10-15% of purified water, 0.4-0.7% of aginomoto, 1.8-2.0% of soft sugar, 10-13% of salt, 1.0-1.2% of glucose powder, 0.1-0.12% of carboxymethylcellulose, 1.0-1.2% of isomaltooligosaccharide, 0.6-0.8% of composite phosphate, 2.0-2.3% of hydrolyzed animal protein, 0.32-0.37% of galic essential oil, 0.10-0.13% of sorbitol and the balance jerk filefish slices.

Description

technical field [0001] The invention relates to the preparation technology of fish and aquatic products, in particular to a processing method of frozen seasoned horse noodle fish fillets. Background technique [0002] Horse-faced fish is a kind of cheap and high-quality edible fish, rich in protein, vitamins and fat, glycine, lysine, glutamic acid, proline, aspartic acid, methionine and other nutrients and trace elements. In addition, horse-faced fish also has an excellent therapeutic effect and is easily digested and absorbed by the human body. Therefore, it is a good nutritious food for young children and the generally infirm and sick. It can cure stomach problems, mastitis, gastrointestinal bleeding and other diseases, and it is a treasure for the whole body. The fish meat is delicate, the fishy smell is light, and it is easy to handle, so it has a very high development and utilization value. [0003] The horse-faced fish produced in the Yellow Sea, because of its uniqu...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L5/10
Inventor 刘作涛
Owner 刘作涛
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com