Basa fillet, and production and processing method thereof

A technology of pangasius fillets and processing methods, which is applied in the direction of food science, etc., can solve the problems of dryness, dough, and affecting appetite, etc., and achieve the effects of enhancing water retention, reducing bacterial pollution, and simple eating methods

Inactive Publication Date: 2018-06-05
SHANDONG HUIFA FOODS
View PDF1 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the mouthfeel of fish meat or fish fillets sold in the existing market is either dry, leavened, or scattered after cooking, which affects appetite. Maintain the texture of the fish, smooth and delicious when eaten

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A pangasius fillet comprising raw materials in the following proportions by weight: 70 parts of pangasius fillet, 5 parts of egg white, 8 parts of water, 5 parts of potato starch, 1 part of salt, 2 parts of sugar, 0.2 part of monosodium glutamate, and water retention 0.2 parts of medicine, 0.01 parts of potassium citrate, 0.01 parts of sodium erythorbate and 0.03 parts of transglutaminase.

[0033] The production and processing method of above-mentioned pangasius fillet, comprises the following steps:

[0034] (1) Preparation: After thawing pangasius fillets to 0-4°C, cut them into 6 mm thin slices with a slicer.

[0035] (2) Rolling and marinating:

[0036] A. Add water, egg white, salt, sugar, monosodium glutamate, moisture retaining agent, potassium citrate, sodium erythorbate, and transglutaminase into the tumbler and knead at a speed of 10 rpm according to the ratio. Among them, the transglutaminase is fully dispersed with water and then added to the tumbler;

...

Embodiment 2

[0050] A pangasius fillet comprising raw materials in the following proportions by weight: 80 parts of pangasius fillet, 10 parts of egg white, 15 parts of water, 10 parts of potato starch, 1.5 parts of salt, 3 parts of sugar, 0.5 part of monosodium glutamate, and water retention 0.3 parts of medicine, 0.03 parts of potassium citrate, 0.03 parts of sodium erythorbate and 0.05 parts of transglutaminase.

[0051] Its production and processing method is identical with embodiment one.

Embodiment 3

[0053] A pangasius fillet, comprising the following raw materials in proportions by weight: 75 parts of pangasius fillets, 8 parts of egg whites, 12 parts of water, 8 parts of potato starch, 1.3 parts of salt, 2.5 parts of sugar, 0.3 parts of monosodium glutamate, and water retention 0.2 parts of medicine, 0.02 parts of potassium citrate, 0.02 parts of sodium erythorbate and 0.04 parts of transglutaminase.

[0054]Its production and processing method is identical with embodiment one.

[0055] The present invention enhances the water retention and the elasticity of the fish meat by adding different ingredients and rolling the pangasius fish fillets, and the fish meat is not easy to break under the premise of retaining the nutritional components of the fish meat, and the taste is smooth after boiling. It is fresh but not fishy, ​​has a better taste, and is easy to eat. It can be widely used in hot pot, pickled fish and other dishes. It can be eaten in a variety of ways to meet t...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a Basa fillet which comprises the following raw materials in parts by weight: 70-80 parts of Basa fish fillet, 5-10 parts of egg white, 8-15 parts of water, 5-10 parts of potato starch, 1-1.5 parts of salt, 2-3 parts of sugar, 0.2-0.5 part of monosodium glutamate, 0.2-0.3 part of a water retention agent, 0.01-0.03 part of potassium citrate, 0.01-0.03 part of sodium isoascorbate and 0.03-0.05 part of glutamine transaminase. The invention further discloses a production and processing method of the Basa fillet, which comprises the steps of material preparation, rolling, kneading and pickling, vacuum package, tray placing, quick-freezing, metal detection, packing and warehousing. The Basa fillet and the production and processing method thereof disclosed by the inventionhave the benefits that the water-retaining property of the Basa fillet and the elasticity of fish flesh are enhanced through the rolling, kneading and the pickling process; the fish flesh is hard tobreak, smooth in mouth feeling after being cooled and fresh but not fishy on the premise of reserving nutrients of the fish flesh; an edible method is simple and meets the fast-paced life and nutrition needs of modern people.

Description

technical field [0001] The invention relates to the technical field of quick-frozen meat product processing, in particular to a pangasius fillet and a production and processing method thereof. Background technique [0002] At present, most of the quick-frozen products in circulation and sales are pork, beef, and chicken, and fish meat is more popular with consumers as a healthier and more nutritious product. Less, conducive to processing and other advantages. However, the mouthfeel of fish meat or fish fillets sold in the existing market is either dry, leavened, or scattered after cooking, which affects appetite. It maintains the texture of the fish, and it is smooth and delicious when eaten. Contents of the invention [0003] In view of the above technical defects, the technical problem to be solved by the present invention is to provide a pangasius fillet that is nutritious, healthy, good in taste and suitable for hot pot, boiled, dishes and the like. [0004] For sol...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00
CPCA23L17/65
Inventor 彭增起
Owner SHANDONG HUIFA FOODS
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap