Cooking method for improving freshness and tenderness of frozen puffer fish

A cooking method and technology of puffer fish, which are applied in the direction of freezing/cooling preservation of meat/fish, food ingredients as taste improvers, food ingredients as odor improvers, etc., can solve the problems of poor taste of frozen puffer fish and achieve improvement The effects of eating tenderness, improving umami taste and increasing nutritional value

Pending Publication Date: 2019-07-26
江苏中洋生态鱼类股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to achieve the above object, the present invention provides the following technical scheme: use beer to soak and thaw frozen puffer fish, which fundamentally solves the problem of poor taste of frozen puffer fish, because beer contains a variety of flavor substances, such as alcohols, Carbon dioxide gas, hops, acids, aldehydes, etc...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Take 1 frozen puffer fish that has been approved for marketing in strict accordance with national requirements, and has been frozen for 90 days. Follow the steps below:

[0018] (1) Take out the processed frozen puffer fish, about 0.5kg, and rinse with running water at room temperature for 10 minutes;

[0019] (2) Put the washed puffer fish in an airtight container, add 2000mL of beer purchased in the market, soak for 40 minutes, and cover the container;

[0020] (3) Pour vegetable oil into the pot and heat it to 240°C, add cooking accessories first, and fry the puffer fish;

[0021] (4) Add the beer soaked with puffer fish directly after completion, first cook at 240°C for 10 minutes on high heat, then cook at 150°C for 20 minutes at medium heat, open the lid during the cooking process, collect the juice on high heat and take out of the pot.

Embodiment 2

[0023] Take 1 frozen puffer fish that has been approved for marketing in strict accordance with national requirements, and has been frozen for 90 days. Follow the steps below:

[0024] (1) Take out the processed frozen puffer fish, about 0.5kg, and rinse with running water for 15 minutes;

[0025] (2) Put the washed puffer fish in an airtight container, add 2250mL of beer purchased in the market, soak for 50min, and cover the container;

[0026] (3) Pour vegetable oil into the pot and heat it to 240°C, add cooking accessories first, and fry the puffer fish;

[0027] (4) Add the beer soaked with puffer fish directly after completion, first cook at 240°C for 15 minutes on high heat, then cook at 150°C for 15 minutes at medium heat, open the lid during the cooking process, collect the juice on high heat and take out of the pot.

Embodiment 3

[0029] Take 1 frozen puffer fish that has been approved for marketing in strict accordance with national requirements, and has been frozen for 90 days. Follow the steps below:

[0030] (1) Take out the processed frozen puffer fish, about 0.5kg, and rinse with running water for 20 minutes;

[0031] (2) Put the washed puffer fish in an airtight container, add 2500mL of beer purchased in the market, soak for 60min, and cover the container;

[0032] (3) Pour vegetable oil into the pot and heat it to 240°C, add cooking accessories first, and fry the puffer fish;

[0033] (4) After finishing, pour the beer soaked in the puffer fish directly, first cook at 240°C for 10 minutes on high heat, and then cook at 150°C for 20 minutes at medium heat, open the lid during cooking, collect the juice on high heat and take out of the pot.

[0034] After the above three embodiments are completed, take another frozen puffer fish that has been approved for listing in strict accordance with nationa...

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PUM

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Abstract

The invention discloses a cooking method for improving the freshness and tenderness of frozen puffer fish. The method comprises the steps: 1, swashing; 2, beer soaking and thawing; 3, frying, cookingand softening; and 4, beer cooking. Through the cooking method, the quality of the traditional cooked frozen puffer fish product is improved, the problems of inadequate fresh taste, hard meat, low elasticity and smoothness of frozen puffer fish are solved, and technical support is provided for large-scale marketization of the frozen puffer fish.

Description

technical field [0001] The invention relates to the field of quick-frozen aquatic product cooking, in particular to a cooking method for frozen puffer fish. Background technique [0002] Puffer fish is known as the "three delicacies of the Yangtze River" together with Yangtze River shad and Yangtze saury because of its plump meat and tender taste, and is favored by consumers. At present, the national annual output of puffer fish is nearly 40,000 tons. Although the cultured puffer fish has reached a non-toxic level, the Ministry of Agriculture and the relevant national food safety departments, out of consideration for public safety, jointly issued a joint document with the Agriculture Office on September 5, 2016. Yu (2016) No. 53 announced that puffer fish cannot enter the catering industry in a fresh state, stipulating that puffer fish must enter the market in the form of processed products, which is convenient for the public to trace the quality and safety. Production and ...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23B4/07
CPCA23L17/00A23L5/276A23L5/21A23L27/24A23B4/07A23V2002/00A23V2200/14A23V2200/15
Inventor 徐逍朱永祥陈义培丛建华于清泉
Owner 江苏中洋生态鱼类股份有限公司
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