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Saury kabayaki processing method

A processing method and technology of saury, applied in the field of saury kabayaki processing, can solve the problems of cumbersome processing of saury, neglect of taste, taste, improvement of easy eating, waste of time for eaters, etc., to prevent the reproduction of microorganisms, Better taste and less fishy smell

Inactive Publication Date: 2017-12-26
PENGLAI HUIYANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, our common practice for saury is conventional cooking methods such as steaming, boiling or braised in soy sauce, ignoring the improvement of its taste, mouthfeel and easy eating. Because the processing of saury is too complicated, it causes waste of time for eaters.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of Kabayaki processing method of saury, comprising the following steps:

[0025] (1) unfreeze

[0026] Thaw the saury naturally at 15°C until the center temperature of the fish body is -1-2°C;

[0027] (2) Raw material processing of saury

[0028] Clean the saury, then remove the head from the back of the fins, remove the tail, open the butterfly piece, and remove the side spines; then cut open the belly of the saury, and remove the internal organs;

[0029] (3) soak seasoning liquid

[0030] a. Prepare seasoning liquid: mix 7 parts of soy sauce, 5 parts of sugar, 5 parts of maltose, 6 parts of mirin, 5 parts of sake, 2 parts of edible salt and 10 parts of demineralized water, and stir evenly;

[0031] b. Soaking: Mix 50 parts of saury raw materials gained in step (2) with 40 parts of seasoning liquid in step a, and soak for 10 hours at 15°C;

[0032] (4) placing the saury soaked in seasoning liquid in step (3) on a grilling net to obtain fish fillets;

[00...

Embodiment 2

[0037] A kind of Kabayaki processing method of saury, comprising the following steps:

[0038] (1) unfreeze

[0039] Thaw the saury naturally at 15°C until the center temperature of the fish body is -1-2°C;

[0040] (2) Raw material processing of saury

[0041] Clean the saury, then remove the head from the back of the fins, remove the tail, open the butterfly piece, and remove the side spines; then cut open the belly of the saury, and remove the internal organs;

[0042] (3) soak seasoning liquid

[0043] a. Prepare seasoning liquid: mix 10 parts of soy sauce, 8 parts of sugar, 6 parts of maltose, 10 parts of mirin, 8 parts of sake, 5 parts of edible salt and 20 parts of demineralized water, and stir evenly;

[0044] b. Soaking: Mix 50-60 parts of the saury raw material obtained in step (2) with 40-50 parts of the seasoning liquid in step a, and soak for 12 hours at 10°C;

[0045] (4) placing the saury soaked in seasoning liquid in step (3) on a grilling net to obtain fis...

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PUM

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Abstract

The invention belongs to the technical field of food processing and particularly relates to a saury kabayaki processing method. Saury is cleaned and soaked for flavoring, all operations are conducted at 15 DEG C or below, reproduction of microorganisms and rotting and deterioration of the saury are prevented, and the food safety can be guaranteed; on the other hand, nutritional ingredients of the raw material are reserved to the greatest extent, the original shape is better kept, the original quality of the food is preserved, the freshness and deliciousness of the saury are guaranteed, and the quality and taste of the product are ensured. The original nutritional value of the processed saury can be completely kept, no pigments, preservatives or other chemical additives are added, a flavoring liquid can well reduce the smell of the saury, the soaked saury can be eaten in a short time after being roasted and coated with flavoring sauce, the saury kabayaki has the advantages of being delicious, beautiful in appearance, rich in nutrition, convenient to eat and the like, tastes better and is suitable for people of all ages, and the fast-pace life requirement and the nutritional requirement are met.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of Kabayaki of saury. Background technique [0002] Saury is a common edible fish. It is rich in protein and fatty acids, as well as unsaturated fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are indispensable to the human body. Among them, EPA and DHA have the effect of inhibiting hypertension, myocardial infarction and arteriosclerosis. Because the saury has a high crude fat content, it has a good taste and is loved by a wide range of people. [0003] However, our common practice for saury is conventional cooking methods such as steaming, boiling or braised in soy sauce, ignoring the improvement of taste, mouthfeel and easy eating. Because the processing of saury is too complicated, it causes waste of time for eaters. Contents of the invention [0004] The present invention aims at the above-ment...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L5/20A23L17/00A23L17/10A23L27/00
CPCA23L5/10A23L5/27A23L17/10A23L17/75A23L27/00
Inventor 闫春光周国英孙盛娟牟伟丽丁梅香张世广于丽梅林海燕庞雪威李建利
Owner PENGLAI HUIYANG FOOD
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