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Method for improving frozen prepared fish fillets

A technology for frozen conditioning and fish fillets, which is applied in food science and other directions, can solve the problems of being easily broken, not forming, losing brittleness, and becoming smaller, so as to achieve a slightly brittle taste, no peculiar smell, no loss of raw material nutrition, and increased yield. Effect

Inactive Publication Date: 2018-12-18
杭州众香科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But everyone is troubled when cooking fish fillets, because the fish is easy to break when heated accidentally, or loses a little bit of its own crispness, and tends to shrink and become smaller. If it is placed in a hot pot and heated for a long time, it seems that possible

Method used

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  • Method for improving frozen prepared fish fillets

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Effect test

Embodiment 1

[0026] A method for improving frozen conditioning fish fillets, comprising the steps of:

[0027] Step 1. Raw material processing: select fresh black fish, remove the scales, head, viscera and bones, cut into 2-3mm fillets, wash and drain, and set aside;

[0028] Step 2, rolling and marinating: take 100 parts by mass of fish fillets, add 1.5 parts by mass of compound fish fillet tissue improver, then add 1.0 parts by mass of salt, 0.5 parts by mass of monosodium glutamate, 0.01 parts by mass of I+G, and 0.08 parts by mass of white Pepper powder, 3 parts by mass of starch, 30 parts by mass of ice water, vacuum tumbling and marinating for 15min at a speed of 2r / min; wherein, the compound fish fillet tissue improver includes the following components: 25 parts by mass of sodium carbonate, 16 parts by mass of Parts of sodium bicarbonate, 11 parts by mass of sodium citrate, 10 parts by mass of sodium tripolyphosphate, 5 parts by mass of sodium hexametaphosphate, 15 parts by mass of ...

Embodiment 2

[0034] A method for improving frozen conditioning fish fillets, comprising the steps of:

[0035] Step 1. Raw material processing: select fresh dragon fish, remove the scales, head, viscera, and bones, cut into 2-3mm fillets, wash and drain, and set aside;

[0036] Step 2, rolling and marinating: take 100 parts by mass of fish fillets, add 2 parts by mass of compound fish fillet tissue improver, then add 1.2 parts by mass of salt, 0.6 parts by mass of monosodium glutamate, 0.1 parts by mass of I+G, and 0.15 parts by mass of white Pepper powder, 8 parts by mass of starch, 65 parts by mass of ice water, vacuum tumbling and marinating for 15min at a speed of 2r / min; wherein, the compound fish fillet tissue improver comprises the following components: 33 parts by mass of sodium carbonate, 25 parts by mass of Parts of sodium bicarbonate, 23 parts by mass of sodium citrate, 15 parts by mass of sodium tripolyphosphate, 12 parts by mass of sodium hexametaphosphate, 17 parts by mass of...

Embodiment 3

[0040] A method for improving frozen conditioning fish fillets, comprising the steps of:

[0041] Step 1. Raw material processing: select fresh black fish, remove the scales, head, viscera and bones, cut into 2-3mm fillets, wash and drain, and set aside;

[0042] Step 2, rolling and marinating: take 100 parts by mass of fish fillets, add 1.5 parts by mass of compound fish fillet tissue improver, then add 1.2 parts by mass of salt, 0.6 parts by mass of monosodium glutamate, 0.05 parts by mass of I+G, and 0.1 parts by mass of white Pepper powder, 5 parts by mass of starch, 50 parts by mass of ice water, vacuum-tumbled and marinated for 15 minutes at a speed of 2r / min; wherein, the composite fish fillet tissue improver comprises the following components: 30 parts by mass of sodium carbonate, 20 parts by mass Parts of sodium bicarbonate, 16 parts by mass of sodium citrate, 12 parts by mass of sodium tripolyphosphate, 10 parts by mass of sodium hexametaphosphate, 16 parts by mass o...

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Abstract

The present invention discloses a method for improving frozen prepared fish fillets. The method comprises the following steps: step 1: selecting a fresh live fish, removing scales, head, internal organs and bones, cutting the fish into 2-3mm fillets, and conducting washing and draining; step 2, adding, in parts by mass, 1.5-2 parts of a compound fish fillet tissue improver into every 100 fish fillets, adding 1.0-1.2 parts of salt, 0.5-0.6 part of monosodium glutamate, 0.01-0.1 part of I+G, 0.08-0.15 part of white pepper powder, 3-8 parts of starch and 30-65 ice water, and conducting vacuum rolling and pickling; step 3, conducting vacuum packaging, and conducting pickling 12-16h; and step 4, fast freezing the fillets until the center temperature of the fish fillets is -18 DEG C or below, and conducting freezing storage. The method maintains the nutritional value, the flavor and the taste of the prepared fish fillets during freezing and transportation process. The fish fillets are extremely resistant to boiling, the cooked fish fillets are still fresh, the fish fillets are shrunk-proof and fuller, and the yield is increased. The fillets are slightly brittle and free from peculiar taste in mouth feel, have no loss of raw material nutrients, and are suitable for a plurality of cooking methods such as hot pot.

Description

technical field [0001] The invention relates to the technical field of frozen food, in particular to a method for improving frozen prepared fish fillets. Background technique [0002] Fish is rich in nutrition and is deeply loved by people. At present, the market sales of fish are dominated by fresh fish, and most of them are sold in the form of fresh fish near the place of origin, which is not conducive to transportation. In the overall fish sales, frozen processing accounts for less than 2%. With the demand for rapid and standardized catering processing, the demand for fish catering products is also increasing. [0003] So far, the processing method of traditional frozen conditioning fish fillets mainly adopts the mixed solution of substances such as table salt and water, and soaks the fish fillets by soaking. The mixed solution penetrates into the fish fillets to a certain extent, changing the original quality of the fish fillets, and the tissue structure of the fish fi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L17/00
CPCA23L17/10A23L17/75
Inventor 谢榕
Owner 杭州众香科技有限公司
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