Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Grilled fish with good water-retaining property and preparation method thereof

A technology with good water retention and production method, applied in food science and other directions, can solve the problems of reduced water content of fish, easy deformation of fish body, and fragile fish meat. Effect

Inactive Publication Date: 2019-10-29
GUANGZHOU LUSHI FOOD CO LTD
View PDF0 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a grilled fish with good water retention and its production method, so as to solve the problems that the moisture content of the fish grilled for the second time is reduced, the taste becomes poor, the fish body is easily deformed, and the fish meat is easily broken and rotten.

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

[0026] A method for preparing grilled fish with good water retention, the steps are as follows:

[0027] (1) Prepare 20kg pickling water: Dissolve seasonings, salt, phosphate, and sugar in ice water, and stir evenly. The weight ratio of seasonings, salt, phosphate, sugar, and ice water is 3:9:1: 3:30;

[0028] (2) Prepare 7.5kg of tumbling water: dissolve konjac gum, sodium polyacrylate, and trehalose in another ice water, chop and emulsify at a high speed of 2000r / min, the weight of konjac gum, sodium polyacrylate, trehalose, and ice water The ratio is 2:0.5:1:30;

[0029] (3) 10kg fish fillets are washed;

[0030] (4) 10kg fish fillets are marinated in pickling water for 3 hours;

[0031] (5) Put the marinated fish fillets into the tumbling water and knead for 3 minutes;

[0032] (6) Cook the tumbled fish fillets for 10 minutes at a temperature above 95°C until the central temperature of the fish fillets is 77°C;

[0033] (7) Place the steamed fish fillets on the grilli...

Embodiment 2

[0036] A method for preparing grilled fish with good water retention, the steps are as follows:

[0037] (1) Prepare 50kg pickling water: Dissolve seasonings, salt, phosphate, and sugar in ice water, and stir evenly. The weight ratio of seasonings, salt, phosphate, sugar, and ice water is 3:9:1: 3:30;

[0038] (2) Prepare 25kg of tumbling water: dissolve konjac gum, sodium polyacrylate, and trehalose in another ice water, chop and emulsify at a high speed of 2000r / min, the weight of konjac gum, sodium polyacrylate, trehalose, and ice water The ratio is 1:0.5:2:30;

[0039] (3) 10kg fish fillets are washed;

[0040] (4) 10kg fish fillets are marinated in pickling water for 1 hour;

[0041] (5) Put the marinated fish fillets into the tumbling water and knead for 10 minutes;

[0042] (6) Cook the tumbled fish fillets for 7 minutes at a temperature above 95°C until the center temperature of the fish fillets is 75°C;

[0043] (7) Place the steamed fish fillets on the grilling ...

Embodiment 3

[0046] A method for preparing grilled fish with good water retention, the steps are as follows:

[0047] (1) Prepare 30kg pickling water: Dissolve seasonings, salt, phosphate, and sugar in ice water and stir evenly. The weight ratio of seasonings, salt, phosphate, sugar, and ice water is 3:9:1: 3:30;

[0048] (2) Prepare 15kg of tumbling water: dissolve konjac gum, sodium polyacrylate, and trehalose in another ice water, chop and emulsify at a high speed of 2000r / min, the weight of konjac gum, sodium polyacrylate, trehalose, and ice water The ratio is 1:0.5:2:30;

[0049] (3) 10kg fish fillets are washed;

[0050] (4) 10kg fish fillets are marinated in pickling water for 2 hours;

[0051] (5) Put the marinated fish fillets into the tumbling water and knead them for 5 minutes;

[0052] (6) Cook the tumbled fish fillets for 8 minutes at a temperature above 95°C until the center temperature of the fish fillets is 80°C;

[0053] (7) Place the steamed fish fillets on the grill...

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 grilled fish with good water-retaining property, which comprises the following components: fish fillets, seasonings, table salt, phosphate, white granulated sugar, konjac gum,sodium polyacrylate, trehalose and ice water. The preparation method includes the following steps: preparing marinating water; preparing rolling and kneading water; putting the fish fillets in the marinating water for marinating; putting marinated fish fillets into the rolling and kneading water for rolling and kneading; subjecting the rolled and kneaded fish fillets to steaming and boiling treatment; putting the steamed and boiled fish fillets in a grilling line; and subjecting the grilled fish to cooling, packaging, freezing and storing. The invention has the advantages that the invention can lock moisture and maintain mouthfeel and quality, and the fish body is not easy to be deformed and broken.

Description

technical field [0001] The invention relates to the technical field of quick-frozen prepared food, in particular to a method for preparing grilled fish with good water retention. Background technique [0002] Grilled fish is an emerging product in recent years, accepted by the majority of diners, and was once a must-have choice for supper. Commercially available grilled fish is mainly fresh, so the freshness and tenderness of the fish can be better preserved during the grilling process. In addition, the industrialized grilled fish processed by the factory needs to be frozen and stored, and then circulated to the market, but the quality of the second-baked fish is obviously lower than that of the first-baked fish, which is mainly manifested in two aspects: first, fish meat The water in the fish is reduced, and the taste becomes poor; second, the fish body is easily deformed, and the fish meat is easily broken. Contents of the invention [0003] The object of the present i...

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): A23L17/00A23L5/10
CPCA23L5/10A23L5/13A23L17/00
Inventor 龙敏儿佘文海左光杨陈刚军
Owner GUANGZHOU LUSHI FOOD CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com