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Processing technology for preparing beer bass fillets

A process technology and slice processing technology, which is applied in the field of conditioning beer perch fillet processing technology, can solve the problems of unstable battery cover closure, poor waterproof performance, etc., and achieve the effect of bright white and lustrous color, good taste, and moderate soft and hard meat.

Inactive Publication Date: 2019-05-21
杨国勇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is: in order to solve the problems of poor waterproof performance and unstable battery cover closure in existing food processing, the present invention provides a processing technology for conditioning beer perch fillets

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Degreasing treatment of fish fillets: at room temperature, soak seabass in an enzyme solution for 60 minutes, wherein the quality of the enzyme solution is 3 times the mass of seabass. Take it out and soak it in sterile water for 10 minutes;

[0022] (2) Deodorization and antibacterial treatment of fish fillets: at room temperature, soak the pre-treated sea bass in parsley water for 50-60 minutes, wherein the quality of parsley water is three times the mass of sea bass. Take it out and soak it in 5-7mg / L ozone water for 2-3min;

[0023] (3) Seasoning pickling: Season the perch after deodorization and antibacterial treatment, put the perch into the seasoning liquid, the ratio of the mass of the perch to the volume of the seasoning liquid is 1:2, the seasoning temperature is 4°C, and the seasoning time for 4h;

[0024] Seasoning liquid formula: promptly 30% beer, 6% salt, 1% sugar, 0.5% monosodium glutamate are dissolved in water and form;

[0025] (4) Drain after ...

Embodiment 2

[0028] This implementation is further optimized on the basis of Embodiment 1, specifically:

[0029] In step 1, cut the cleaned and processed sea bass into pieces or fillets, and put them in ice water for later use

[0030] The enzyme solution is prepared as follows: lipase B4000 and P1000 are dissolved in water at a concentration ratio of 50U / mL:20U / mL to prepare an enzyme solution.

[0031] The preparation of the coriander water is as follows: fresh coriander is washed, cut into fragments smaller than 1 cm, and put into water. The volume ratio of coriander to water is 1:15g / L.

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PUM

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Abstract

The invention discloses a processing technology for preparing beer bass fillets, and relates to the technical field of food processing. The technology comprises the following processing steps of pretreatment, degreasing, deodorization, bacteriostasis, seasoning, drainage, packaging and storage; the formula of the flavoring liquid for preparing the beer bass fillets is determined, that is to say, the flavoring liquid is prepared by dissolving 30% of beer, 6% of salt, 1% of sugar and 0.5% of aginomoto into water. The technology has the advantages of being simple and low in production cost.

Description

technical field [0001] The invention relates to the technical field of food processing, and more specifically relates to a processing technology of prepared beer perch fillets. Background technique [0002] In recent years, with the success of seabass breeding, the scale of seabass farming has become larger and larger, and the output has continued to increase. In 2015, the output of cultured sea bass reached 122,500 tons, ranking third only to large yellow croaker and fresh fish among sea cultured fish; the output of farmed freshwater bass reached 353,100 tons, accounting for 1.30% of the total output of farmed fish. The increase in production of sea bass has made it more and more popular. [0003] At present, the perch cultured in my country is basically in the traditional production and sales pattern of live production and sales, and there are few reports on deep processing. The main processing method is traditional salted fish, which has a single pickling method, and th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L3/3418A23L3/36A23L5/10
Inventor 杨国勇
Owner 杨国勇
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