Preparation process of mackerel teriyaki

A preparation process and mackerel technology are applied in the directions of food science, food ingredients as color, food ingredients as taste improver, etc., can solve the problems of complex preparation process, difficult operation and high production cost, and achieve simple preparation method and application effect. Good, low-cost effects

Inactive Publication Date: 2017-09-26
ZHOUSHAN QISHENG AQUATIC PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The prior art such as the Chinese invention patent whose authorized announcement number is CN 103054079 B discloses a production method of mackerel fish floss, which includes raw material pretreatment, thorn removal, peeling, degreasing, deodorization, anti-oxidation treatment, seasoning , steaming, pressing, frying, rubbing and loosening, the prepared mackerel floss is rich in various nutrients needed by the human body, rich in nutrition, and has no peculiar smell, but the preparation process of this method is complicated, the operation is difficult, and the production cost is high.

Method used

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Examples

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Embodiment 1

[0014] A kind of mackerel teriyaki preparation process, described method comprises the following steps:

[0015] 1) Pretreatment of raw materials: select fresh mackerel, remove the scales, remove the fish head and tail with a straight cut, remove the internal organs, remove the bones, and slice the fish fillets. The mass of the fish fillets is about 60g. The pretreatment process avoids the impact of leftovers on the appearance and taste of the product. The pretreatment process avoids the impact of leftovers on the appearance and taste of the product;

[0016] 2) Seasoning: Add the seasoning into the edible bowl with mackerel fillets, make the seasoning submerge the mackerel fillets, put the edible bowl in the refrigerator for 2.5 hours, take out the edible bowl, put the mackerel fillets on the draining rack to control the mackerel fillets surface liquid. Wherein, the ingredients and parts by weight of the seasoning are: 5 parts of pectin enzymatic hydrolysis solution, 4 part...

Embodiment 2

[0019] A kind of mackerel teriyaki preparation process, described method comprises the following steps:

[0020] 1) Pretreatment of raw materials: select fresh mackerel, remove fish head, fish tail, viscera, remove bones, slice, and the quality of fish fillets is about 60g. The pretreatment process avoids the impact of leftovers on the appearance and taste of the product;

[0021] 2) Seasoning: Put the mackerel fillets in the seasoning for 3.5 hours, take out and remove the liquid on the surface of the mackerel fillets. Wherein, the ingredients and parts by weight of the seasoning are: 10 parts of pectin enzymatic hydrolysis solution, 7 parts of tomato paste, 6 parts of minced garlic and 10 parts of white sugar. The seasoning is prepared by compounding the above-mentioned ingredients in parts by weight. The seasoning prepared by the invention endows the mackerel fillet with a unique mouthfeel, and contains more protein, fat, sugar, vitamin B1 and other substances, which enri...

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Abstract

The invention discloses a preparation process of a mackerel teriyaki. The preparation process comprises the following steps of preprocessing raw materials, seasoning, performing teriyaki, wherein a seasoner is prepared from the following components in parts by weight: 5 to 10 parts of enzymatic pectin hydrolysate, 4 to 7 parts of tomato sauce, 3 to 6 parts of chopped garlic and 5 to 10 parts of white granulated sugar. The preparation process has the beneficial effects that the mackerel prepared by teriyaki is bright and yellow in color, unique in flavor, fresh and pure in taste, immature in mouthfeel and good in sense organ quality. The used seasoner is faint scent in taste and promotes appetite. The used raw materials are low in cost, proportion of each component is moderate, easy to store, safe and non-toxic.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a process for preparing mackerel teriyaki. Background technique [0002] Mackerel, perciformes, scombroids, mackerel genus, also known as: mackerel, mackerel, oil mackerel, mackerel, green striped fish. Its body is stout, spindle-shaped, and its caudal peduncle is strong. It is one of the important pelagic fishes in China. This kind of fish has a wide distribution, fast growth and high yield. According to determination, every hectogram edible part contains 21.4 grams of protein, 7.4 grams of fat, 20 mg of calcium, 226 mg of phosphorus, 2.0 mg of iron, 0.03 mg of thiamine, 0.29 mg of riboflavin, and 9.7 mg of niacin. In addition to its high nutritional value, it also has high medicinal value. Mackerel fish meat is used as medicine, with a sweet and flat taste, and has the function of nourishing and strengthening. It is used to treat chronic gastrointestinal di...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L27/00A23L27/20
CPCA23L17/10A23L27/00A23L27/20A23V2002/00A23V2200/04A23V2200/16A23V2200/14
Inventor 郭家忠李光燮
Owner ZHOUSHAN QISHENG AQUATIC PROD
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