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Alaska cod steak and preparation method thereof

A cod and salad oil technology, applied in food science, food coating, application, etc., can solve problems such as lack of taste and uneven quality of cod steaks, and achieve the effects of cost control, rich nutrition, and fresh meat

Inactive Publication Date: 2018-04-03
NEW HOPE LIUHE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Currently, the quality of cod steaks sold in the market is uneven. Although it has the texture of cod, the taste is not enough.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Example 1 Alaska cod steak one

[0032] The embodiment of the present invention provides a kind of Alaska cod steak, which is processed from Alaska cod, marinade, slurry and powdered material. With respect to 100 parts by mass of Alaska cod raw materials,

[0033] The marinade includes the following raw materials in parts by mass: 8 parts of ice water, 1 part of table salt, 2 parts of white sugar, 0.02 parts of ethyl maltol, 2 parts of salad oil, 0.4 parts of monosodium glutamate, 2 parts of tapioca modified starch, and 3 parts of corn starch , 2 parts of vegetable oil, 1 part of garlic powder and 0.5 part of white pepper powder.

[0034] The slurry includes the following raw materials in parts by mass: 0.3 parts of table salt, 45 parts of ice water, 0.8 parts of white sugar, 0.4 parts of chicken essence, 0.7 parts of chili powder, 0.2 parts of garlic powder, 8 parts of potato starch, and 40 parts of wheat flour.

[0035] The coating material includes the following raw...

Embodiment 2

[0036] Example 2 Alaska Cod Steak II

[0037] The embodiment of the present invention provides a kind of Alaska cod steak, which is processed from Alaska cod, marinade, slurry and powdered material. With respect to 100 parts by mass of Alaska cod raw materials,

[0038] The marinade includes the following raw materials in parts by mass: 12 parts of ice water, 1.3 parts of table salt, 3 parts of white sugar, 0.03 parts of ethyl maltol, 3 parts of salad oil, 0.6 parts of monosodium glutamate, 3 parts of tapioca modified starch, and 5 parts of corn starch , 4 parts of vegetable oil, 2 parts of garlic powder and 0.8 part of white pepper powder.

[0039] The slurry includes the following raw materials in parts by mass: 0.5 parts of table salt, 48 parts of ice water, 1.2 parts of white sugar, 0.3 parts of chicken essence, 0.5 parts of chili powder, 0.2 parts of garlic powder, 6 parts of potato starch, and 43 parts of wheat flour.

[0040] The coating material includes the following...

Embodiment 3

[0041] Example 3 Alaska cod steak three

[0042] The embodiment of the present invention provides a kind of Alaska cod steak, which is processed from Alaska cod, marinade, slurry and powdered material. With respect to 100 parts by mass of Alaska cod raw materials,

[0043] The marinade includes the following raw materials in parts by mass: 15 parts of ice water, 1.5 parts of table salt, 4 parts of white sugar, 0.04 parts of ethyl maltol, 4 parts of salad oil, 0.6 parts of monosodium glutamate, 2 parts of tapioca modified starch, and 4 parts of corn starch , 3 parts of vegetable oil, 3 parts of garlic powder and 0.5 part of white pepper powder.

[0044] The slurry includes the following raw materials in parts by mass: 0.3 parts of table salt, 42 parts of ice water, 1 part of white sugar, 0.4 parts of chicken essence, 0.6 parts of chili powder, 0.3 parts of garlic powder, 7 parts of potato starch, and 38 parts of wheat flour.

[0045] The coating material includes the following...

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PUM

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Abstract

The invention discloses an Alaska cod steak and a preparation method thereof. The Alaska cod steak is prepared by processing an Alaska cod, a marinade, a paste and a coating powder material; relativeto 100 parts of an Alaska cod raw material by mass, the marinade comprises the following raw materials in parts by mass: 5-20 parts of ice water, 0.5-1.8 parts of table salt, 1-5 parts of white granulated sugar, 0.01-0.04 part of ethyl maltol, 1-5 parts of salad oil, 0.2-0.8 part of monosodium glutamate, 1-3 parts of modified cassava starch, 1-6 parts of corn starch, 1-5 parts of plant oil, 0.5-4parts of garlic powder and 0.2-1 part of white pepper powder. The Alaska cod steak has the beneficial effects as follows: the Alaska cod steak prepared by using the marinade having a scientific matching ratio is rich in nutrition, crispy in outer skin and fresh and tender in meat; through mutual cooperation of various components in ingredients, a unique mouth feel and a unique flavor are formed; apreparation technology is fine and controllable, and achievement of industrial production is facilitated; under the premise that the taste and the quality are guaranteed, the cost is effectively controlled.

Description

technical field [0001] The invention relates to the technical field of food processing and production, in particular to an Alaska cod fillet and a preparation method thereof. Background technique [0002] Cod meat is luscious and nutritious. The protein in meat is higher than that of salmon, pomfret, shad, and hairtail, while the fat contained in meat is only 0.5% like shark, which is 17 times lower than salmon and 7 times lower than hairtail; the liver oil content is high. In addition to all the DHA and DPA in ordinary fish oil, it also contains vitamins A, D, E and other vitamins necessary for the human body. The ratio of these nutrients in cod liver oil is the optimal ratio of the daily requirement of the human body. Therefore, the Nordic people call it the "nutritionist" on the table. [0003] At present, the quality of cod steaks sold in the market is uneven. Although it has the texture of cod, it lacks the taste. The Alaska cod fillet of the present invention is ...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L27/10A23L27/00A23L29/30A23P20/10
CPCA23L17/00A23L27/00A23L27/10A23L29/30A23P20/10
Inventor 魏兴龙索成
Owner NEW HOPE LIUHE
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