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Preparation method of instant hypophthalmichthys molitrix fillets

A technology for silver carp and fish meat is applied in the field of preparation of ready-to-eat silver carp fillets, which can solve the problems that the product quality cannot be better guaranteed, the long-distance transportation is inconvenient, the processing technology is backward, etc. The effect of green safety

Inactive Publication Date: 2017-07-25
湖南双晟科技信息咨询有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fresh and live silver carp are inconvenient for long-distance transportation, and are generally sold directly on the spot during the harvest season. Most of them enter the catering industry, and some silver carp enter the processing industry, where they are processed into fish balls, canned fish, surimi and other products. The ability is small, the processing technology is relatively backward, and the product quality cannot be guaranteed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Step 1. Pretreatment of raw materials: remove the scales, viscera, head and tail of silver carp, remove the fish backbone, wash, cut into 0.3-0.5 cm thick fish fillets, and set aside;

[0031] Step 2, removing fishy smell: put the fish meat slices obtained in the step 1 into the fishy meat removing liquid twice the weight of the fish meat slices, soak for 2 hours, take out and drain;

[0032] The components and percentage by weight of the deodorizing liquid are: 8% of salt, 1% of white sugar, 6% of soluble starch, 1% of green tea, 4% of ginger, 1% of minced garlic, 5% of mature vinegar, and the balance is water;

[0033] The preparation method of the deodorizing liquid is as follows: according to the deodorizing liquid formula, take water, add salt, sugar, soluble starch, green tea and ginger to the water in turn, boil for 10 minutes, then add minced garlic and aged vinegar, and stir evenly , cooled to 10-15°C, and set aside.

[0034] Step 3, steaming: steaming the fis...

Embodiment 2

[0045] Step 1. Pretreatment of raw materials: remove the scales, viscera, head and tail of silver carp, remove the fish backbone, wash, cut into 0.3-0.5 cm thick fish fillets, and set aside;

[0046] Step 2, removing fishy smell: put the fish meat slices obtained in the step 1 into the fishy meat removing liquid twice the weight of the fish meat slices, soak for 2.5 hours, take out and drain;

[0047] The components and percentages by weight of the deodorizing liquid are: 9% of table salt, 3% of white sugar, 4% of soluble starch, 1.5% of green tea, 3% of ginger, 2% of minced garlic, 4% of mature vinegar, and the balance is water;

[0048] The preparation method of the deodorizing liquid is as follows: according to the formula of the deodorizing liquid, take water, add salt, white sugar, soluble starch, green tea and ginger to the water in sequence, boil for 13 minutes, then add minced garlic and aged vinegar, and stir evenly , cooled to 10-15°C.

[0049] Step 3, steaming: ste...

Embodiment 3

[0060] Step 1. Pretreatment of raw materials: remove the scales, viscera, head and tail of silver carp, remove the fish backbone, wash, cut into 0.3-0.5 cm thick fish fillets, and set aside;

[0061] Step 2, removing fishy smell: put the fish meat slices obtained in the step 1 into 3 times the weight of the fish meat slices, soak for 3 hours, take out and drain;

[0062] The components and percentages by weight of the deodorizing liquid are: 10% of table salt, 4% of white sugar, 3% of soluble starch, 2% of green tea, 2% of ginger, 3% of minced garlic, 3% of mature vinegar, and the balance is water;

[0063] The preparation method of the deodorizing liquid is as follows: according to the deodorizing liquid formula, take water, add salt, sugar, soluble starch, green tea and ginger to the water in turn, boil for 15 minutes, then add minced garlic and aged vinegar, and stir evenly , cooled to 10-15°C.

[0064] Step 3, steaming: steaming the fish fillets drained in the step 2 for ...

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PUM

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Abstract

The present invention discloses a preparation method of instant hypophthalmichthys molitrix fillets. The preparation method of the instant hypophthalmichthys molitrix fillets comprises the following steps of raw material pre-treating, deodorizing, steaming, pickling, oil-frying, drying and sterilizing. The provided preparation method of the instant hypophthalmichthys molitrix fillets can effectively remove earthy smell in hypophthalmichthys molitrix fleshes, reduces damages to texture of the hypophthalmichthys molitrix fleshes in processing processes, keeps original mouthfeel of the hypophthalmichthys molitrix fleshes, so that the products are fragrant, crisp and tasty, sour, sweet and spicy, fragrant in fish smell, and convenient and safe in consumption.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of instant silver carp fillets. Background technique [0002] Silver carp is one of the "four major fish" in freshwater culture in my country. It has the characteristics of low breeding cost, fast growth and large output. Silver carp meat is white and tender, easy to digest, rich in high-quality protein, including 8 essential amino acids necessary for human body and histidine needed for children's growth, and rich in a variety of unsaturated fatty acids, such as EPA and DHA, its amino acid score and The biological value is relatively high, and it can also provide rich glial protein, which can not only keep fit, but also beautify the skin. It is an ideal food for women to nourish their skin. [0003] Compared with foreign countries, the processing rate of freshwater fish in my country is extremely low, only about 3%, while 70% of freshwater fish in de...

Claims

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Application Information

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IPC IPC(8): A23L17/10A23L5/10A23L5/20
Inventor 不公告发明人
Owner 湖南双晟科技信息咨询有限公司
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