Processing method of frozen cooked flavor catfish

A processing method and technology of catfish, which is applied in the field of quick-frozen cooked flavor catfish processing, can solve the problems of single processing form, low degree of deep processing, and poor flavor of catfish, so as to improve the quality of fish meat, good texture characteristics, The effect of simple eating method

Pending Publication Date: 2017-05-31
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, domestic catfish processing forms are single, and the degree of deep processing is low.
The catfish products sold in the market are mainly seasoned canned food. These products have poor meat quality and bad flavor after high-temperature sterilization. In addition, some patents disclose the processing methods of leisure catfish products. These products are all high-temperature sterilization. technology to extend product preservation, but the research on the industrial production of catfish products in low-temperature storage dishes has not been reported

Method used

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  • Processing method of frozen cooked flavor catfish
  • Processing method of frozen cooked flavor catfish
  • Processing method of frozen cooked flavor catfish

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Remove the head, tail, viscera of fresh and live catfish, wash, evenly divide and cut into pieces weighing about 20g. Mix the fish cubes with cooking wine and salt and marinate them at a low temperature of 10°C for 2 hours. The mass ratio of fish cubes, cooking wine and salt is 100:6:2. Rinse the marinated fish pieces in clean water for 6 seconds, and bake them at 50°C for 2.5 hours. Afterwards, the fish pieces were put into the oil with a temperature of 180° C. and fried for 30 seconds in a continuous chain fryer. Prepare the seasoning liquid according to the ratio of 100 parts water, 2 parts cooking wine, 2 parts dark soy sauce, 2 parts edible salt, 1 part white sugar, 3 parts mashed garlic, and 3 parts ginger slices, boil the seasoning liquid with 1500W for 5 minutes and add 110 servings of fried fish nuggets, kept for 3 minutes, then changed to 500W and boiled for 6 minutes to collect the juice and taste; take out the cooked and seasoned fish nuggets, put them into...

Embodiment 2

[0024] Remove the head, tail, viscera of the fresh and live catfish, wash, evenly divide and cut into pieces - about 20g in weight. Mix the fish cubes with cooking wine and salt and marinate them at a low temperature of 10°C for 3 hours. The mass ratio of fish cubes, cooking wine and salt is 100:6:2. Rinse the marinated fish pieces in clean water for 5 seconds, and bake them at 45°C for 3 hours. Afterwards, the fish pieces are fried in oil at a temperature of 180° C. for 30 seconds in a continuous chain fryer until the surface of the fish is golden yellow. Prepare the seasoning liquid according to the ratio of 100 parts water, 2 parts cooking wine, 2 parts dark soy sauce, 2 parts edible salt, 1 part white sugar, 3 parts mashed garlic, and 3 parts ginger slices, boil the seasoning liquid with 1800W for 5 minutes and add 100 pieces of fried fish pieces, kept for 2 minutes, then changed to 800W and boiled for 8 minutes to collect the juice and taste; take out the cooked and seas...

Embodiment 3

[0026] Remove the head, tail and viscera of the fresh and live catfish, wash, evenly divide and cut into pieces with a weight of about 25g. Mix the fish nuggets with cooking wine and salt and marinate them at 4°C for 4 hours at low temperature. The mass ratio of fish nuggets, cooking wine and salt is 100:7:3. Rinse the marinated fish pieces in clean water for 8 seconds, and bake them at 60°C for 1 hour. Afterwards, the fish pieces are fried in 200° C. oil for 20 seconds in a continuous chain fryer until the surface of the fish is golden yellow. Prepare the seasoning liquid according to the ratio of 100 parts water, 3 parts cooking wine, 3 parts dark soy sauce, 1 part edible salt, 1 part white sugar, 3 parts mashed garlic, and 3 parts ginger slices, boil the seasoning liquid with 2000W for 5 minutes and add 120 pieces of fried fish pieces, kept for 3 minutes, then changed to 1000W and boiled for 5 minutes to collect the juice and taste; take out the cooked and seasoned fish pi...

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PUM

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Abstract

The invention discloses a processing method of frozen cooked flavor catfish. The method comprises the steps of removing impurities, cleaning the catfish and then cutting the catfish into pieces; uniformly stirring the catfish pieces, cooking wine and salt in the mass ratio of 100:(6-8):(2-4), and pickling the mixture at 4-10 DEG C for 2-4 hours; rinsing the pickled catfish pieces and baking at 45-60 DEG C for 1-3 hours; frying the dried catfish pieces under the frying conditions that the temperature is 180-200 DEG C and the time is 15-30s; and carrying out cooking, seasoning, split charging and freezing to prepare a flavor catfish product. The prepared catfish product has good texture characteristics and fresh and delicious taste, and is long in shelf life. The product is simple in eating method and can be eaten only by a microwave or simple reheating. The processing method is conducive to implementation of industrial and large-scale production of catfish dishes, and the domestic catfish market is expanded.

Description

technical field [0001] The invention belongs to the technical field of food processing and preservation, and in particular relates to a processing method for quick-frozen cooked flavor catfish. Background technique [0002] Catfish is a large freshwater fish with high economic value. It has delicate meat, good taste, delicious taste, and rich protein and vitamin content. Catfish has few intermuscular spines and is easy to process into fish fillets, fish segments and other products, which has unique processing advantages. After years of promotion, the catfish farming technology in my country has become quite mature. In 2015, the catfish farming output in my country reached 25,000 tons. At present, my country's catfish is mainly exported in the form of frozen fillets. In recent years, due to the trade barriers and import volume of catfish imports in the United States are restricted by factors such as the domestic catfish farming volume, the production of catfish in my countr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10
Inventor 许艳顺夏文水余达威姜启兴王凤书许学勤于沛沛
Owner JIANGNAN UNIV
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