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

Marinade formula for instant fish steak fishtail product and use method thereof

A marinade and fish tail technology, which is applied in the field of production and processing of ready-to-eat fish products, achieves the effects of good taste, unique flavor and shortened marinating time

Inactive Publication Date: 2020-04-17
益阳味芝元食品有限公司
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no marinade recipe that can be used for fish fillet production, so a marinade recipe for marinating fish fillets and tails needs to be proposed

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Marinade formula for instant fish steak fishtail product and use method thereof
  • Marinade formula for instant fish steak fishtail product and use method thereof
  • Marinade formula for instant fish steak fishtail product and use method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A marinade formula for ready-to-eat fish steak and fish tail products, comprising a marinade composition and purified water, the ratio of the marinade composition to the purified water being 1:24. The marinade composition comprises the following components by mass percentage: 29% of dried chili, 14% of cinnamon, 19% of white vinegar, 9% of pepper, 5% of star anise, 7% of ginger, 6% of sesame, 6% of cumin, 5% of tempeh %.

[0033] see figure 1 , the preparation method comprises the following steps:

[0034] A1, prepare the components of the stewed material composition, wash and drain to obtain the stewed material composition;

[0035] A2. Put the marinade composition in the marinade brewing equipment, add pure water according to the proportion, and fully stir to obtain a mixture;

[0036] A3. Turn on the marinade brewing equipment to boil the mixture for 22 hours to obtain marinade. Wherein, the initial boiling temperature is 100° C., and the duration is 2 hours, and...

Embodiment 2

[0043] A marinade formula for ready-to-eat fish fillets and tail products, comprising a marinade composition and purified water, the ratio of the marinade composition to the purified water being 1:25. The brine composition comprises the following components by mass percentage: 31% of dried chili, 14% of cinnamon, 19% of white vinegar, 9% of pepper, 6% of star anise, 6% of ginger, 6% of sesame, 4% of cumin, 5% of tempeh %.

[0044] see figure 1 , the preparation method comprises the following steps:

[0045] A1, prepare the components of the stewed material composition, wash and drain to obtain the stewed material composition;

[0046] A2. Put the marinade composition in the marinade brewing equipment, add pure water according to the proportion, and fully stir to obtain a mixture;

[0047] A3. Turn on the marinade brewing equipment to boil the mixture for 26 hours to obtain marinade. Wherein, the initial boiling temperature is 100° C., and the duration is 3 hours, and then ...

Embodiment 3

[0054] A marinade formula for ready-to-eat fish fillets and tail products, comprising a marinade composition and purified water, the ratio of the marinade composition to the purified water is 1:25. The brine composition comprises the following components by mass percentage: 30% of dried chili, 15% of cinnamon, 20% of white vinegar, 10% of pepper, 6% of star anise, 5% of ginger, 5% of sesame, 5% of cumin, 4% of tempeh %.

[0055] see figure 1 , the preparation method comprises the following steps:

[0056] A1, prepare the components of the stewed material composition, wash and drain to obtain the stewed material composition;

[0057] A2. Put the marinade composition in the marinade brewing equipment, add pure water according to the proportion, and fully stir to obtain a mixture;

[0058] A3. Turn on the marinade brewing equipment to boil the mixture for 24 hours to obtain marinade. Wherein, the initial boiling temperature is 100°C, and the duration is 2.5 hours, and then the ...

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 a marinade formula for an instant fish steak fishtail product and a use method of the marinade formula, and belongs to the technical field of instant fish product production and processing. The marinade formula comprises a marinade composition and purified water, the ratio of the marinade composition to purified water is 1: (24-26), and the marinade composition comprises 29-31% of dried chili, 14-16% of cinnamon, 19-21% of white vinegar, 9-11% of pepper, 5-7% of star anise, 4-6% of ginger, 4-6% of sesame, 4-6% of cumin and 3-5% of fermented soya beans. According to themarinade formula for the instant fish steak and fishtail product, various seasonings are combined, so that the marinating time of fish steaks and fishtails can be effectively shortened, and the production efficiency is improved. The instant fish steak fishtail product prepared by adopting the special marinade formula disclosed by the invention is thick but not greasy, fragrant but not bright, hasunique fragrance, and is fragrant in taste, good in mouth feel and unique in flavor.

Description

technical field [0001] The invention relates to the technical field of production and processing of ready-to-eat fish products, in particular to a marinade formula for ready-to-eat fish fillets and tail products and a method for using the same. Background technique [0002] Fish is one of the high-protein foods, and the protein absorption rate is as high as 96%, which is easily digested and absorbed by the human body. Freshwater fish also contain highly unsaturated fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which account for up to 25-35% of the total fatty acids. These substances can promote the growth and development of brain cells, improve memory, and also have the functions of preventing and treating cardiovascular and cerebrovascular diseases and Alzheimer's disease. Therefore, aquatic products and their processed foods are very popular among consumers. [0003] Fishbone is the general term for the axial bone, appendage bone and fis...

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): A23L27/00A23L27/10A23L17/10
CPCA23L27/00A23L27/10A23L17/10
Inventor 张光力龚政华
Owner 益阳味芝元食品有限公司
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