Starched basa fillets and making method thereof

A technology for pangasius fillets and a production method, which are applied to food ingredients as taste improvers, food science, etc., can solve the problems of easy desizing, poor taste, and affecting the taste of pangasius fillets.

Inactive Publication Date: 2020-04-14
武汉良之隆食材股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, most of the pangasius fillets on the market are processed without starch. The fish fillets produced have a certain fishy smell and poor taste. A small part of the pangasius fillets with starch are uneven and easy to fall off due to the rough process. The problem of pulp seriously affects the taste of pangasius fillets

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The sizing pangasius fillets of the present embodiment are marinated by the following raw materials in parts by weight: 800 parts of pangasius fillets, 210 parts of purified water, 4 parts of edible salt, 3 parts of monosodium glutamate, 3.2 parts of chicken essence, 7.5 parts of compound meat Product acidity regulator stabilizer, 16 parts of raw powder, 35 parts of salad oil, 4 parts of white sugar, 3 parts of sodium alginate and 2.5 parts of ginger powder.

Embodiment 2

[0030] The sizing pangasius fillets of this embodiment are marinated by the following raw materials in parts by weight: 1000 parts of pangasius fillets, 240 parts of purified water, 6 parts of edible salt, 4 parts of monosodium glutamate, 4 parts of chicken essence, 10 parts of compound acidity Adjust the moisture retaining agent, 20 parts of raw powder, 40 parts of salad oil, 2 parts of white sugar, 5 parts of sodium alginate and 3.3 parts of ginger powder.

Embodiment 3

[0032] The sizing pangasius fillets of this embodiment are marinated by the following raw materials in parts by weight: 900 parts of pangasius fillets, 280 parts of purified water, 5 parts of edible salt, 4 parts of monosodium glutamate, 5 parts of chicken essence, 12 parts of compound acidity Adjust the moisture retention agent, 23 parts of raw powder, 42 parts of salad oil, 3 parts of sugar, 5 parts of sodium alginate and 5 parts of ginger powder.

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PUM

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Abstract

The invention relates to the technical field of basa fish processing, and in particular relates to starched basa fish fillets and a making method thereof. The starched basa fillets are prepared by pickling the raw materials of, by weight, 800 to 1000 parts of basa fillets, 200 to 280 parts of purified water, 4 to 8 parts of edible salt, 3 to 5 parts of monosodium glutamate, 3 to 5 parts of chickenessence, 7 to 12 parts of a compound acidity adjusting moisture retention agent, 16 to 25 parts of cornstarch, 35 to 45 parts of salad oil, 1 to 4 parts of white sugar, 3 to 7 parts of sodium alginate and 2.5 to 5 parts of ginger powder. The starched basa fish fillets and the making method thereof have the advantages that the processing technology is simple; the problems that traditional pulp-free fillets have fishy smell and are uneven in sizing and prone to desizing are solved; the taste is good; and the popularization value is extremely high.

Description

technical field [0001] The invention relates to the technical field of pangasius processing, in particular to a sized pangasius fillet and a preparation method thereof. Background technique [0002] At present, most of the pangasius fillets on the market are processed without starch. The fish fillets produced have a certain fishy smell and poor taste. A small part of the pangasius fillets with starch are uneven and easy to fall off due to the rough process. The problem of pulp seriously affects the taste of pangasius fillets. [0003] Therefore, there is an urgent need for a new production method of sizing pangasius fillets that can improve the mouthfeel of pangasius fillets with high quality. Contents of the invention [0004] The technical problem to be solved by the present invention is to provide a sizing pangasius fillet and a manufacturing method thereof, which effectively overcome the defects of the prior art. [0005] The technical scheme that the present inventi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L27/00
CPCA23L17/00A23L27/00A23V2002/00A23V2200/14
Inventor 周先锋丰建群
Owner 武汉良之隆食材股份有限公司
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