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Special roasting process for cold water fish

A cold-water fish and roasting technology, which is applied in the field of food processing, can solve the problems of unpleasant taste, affect the taste, stick to the pan, etc., and achieve the effects of preventing the extravasation of seasonings, speeding up the cooking time, and having strong plasticity.

Inactive Publication Date: 2020-05-29
TIANJIN AGRICULTURE COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Through the retrieval of the existing public information, it is found that the ordinary frying and roasting process is applied to the processing of cold-water fish. The inventor also tried to use the existing frying and roasting process to fry and roast cold-water fish, but the effect of frying and roasting is not good, and sticking to the pan occurs. , unappetizing, bad meat quality affecting the taste and many other problems

Method used

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  • Special roasting process for cold water fish
  • Special roasting process for cold water fish
  • Special roasting process for cold water fish

Examples

Experimental program
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Effect test

Embodiment 1

[0026] A special cold water fish roasting process, the specific method steps are as follows:

[0027] (1) Pre-treatment: scrape the scales and remove the gills, clean the body surface and gills of the fish with clean water, and soak them in hot water first to remove the mucus and then scrape the gills, and then open the cartilage and remove the internal organs Rinse the fish body with clean water to remove blood and surface impurities;

[0028] ⑵ baked fish

[0029] Put the fish body in the special seasoning and marinate for 10 minutes, and wrap the special seasoning with gauze to make a seasoning bag and place it in the fish maw. Add 30g of salt, 30g of cooking wine, 30g of ginger, 30g of onion, and 10g of raw pepper to the casserole. Pour the solid seasoning granules into the casserole, the solid seasoning granules will cover the whole body of the fish, add an appropriate amount of water to cover the solid seasoning granules, and steam on low heat for 15 minutes until the w...

Embodiment 2

[0038] A special cold water fish roasting process, the specific method steps are as follows:

[0039] (1) Pre-treatment: scrape the scales and remove the gills, clean the body surface and gills of the fish with clean water, and soak them in hot water first to remove the mucus and then scrape the gills, and then open the cartilage and remove the internal organs Rinse the fish body with clean water to remove blood and surface impurities;

[0040] ⑵ baked fish

[0041] Put the fish body in the special seasoning and marinate for 15 minutes, and wrap the special seasoning with gauze to make a seasoning bag and place it in the fish maw. Add 50g of salt, 50g of cooking wine, 50g of ginger, 50g of onion, and 50g of raw pepper into the casserole. Pour solid seasoning granules into the casserole. The solid seasoning granules will cover the whole body of the fish. Add appropriate amount of water to cover the solid seasoning granules. Steam on low heat for 30 minutes until the water is e...

Embodiment 3

[0050] A special cold water fish roasting process, the specific method steps are as follows:

[0051] (1) Pre-treatment: scrape the scales and remove the gills, clean the body surface and gills of the fish with clean water, and soak them in hot water first to remove the mucus and then scrape the gills, and then open the cartilage and remove the internal organs Rinse the fish body with clean water to remove blood and surface impurities;

[0052] ⑵ baked fish

[0053] Put the fish body in the special seasoning and marinate for 12 minutes, and wrap the special seasoning with gauze to make a seasoning bag and place it in the fish maw. Add 40g of salt, 40g of cooking wine, 40g of ginger, 40g of onion, and 35g of raw pepper to the casserole. Pour the solid seasoning granules into the casserole, the solid seasoning granules will cover the whole body of the fish, add an appropriate amount of water to cover the solid seasoning granules, steam on low heat for 13 minutes until the water...

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Abstract

The invention relates to a special roasting process for cold water fish. The method includes the following steps: (1) performing pretreatment; (2) baking the fish: putting a fish body into a special seasoning, performing marinating for 10-15 min, adding a seasoning into a casserole, at the same time, pouring solid seasoning granules into the casserole, and performing steaming for 15-30 min at lowheat until water is drained; and (3) performing paper-wrapped fish roasting: 1, performing wrapping with paper: wrapping the baked fish body with food-grade fish roasting paper, performing heating ina roasting pan coated with a special seasoning and vegetable oil at 50-60 DEG C for 10-20 min, wrapping the fish body, and placing the fish body in a freezer with a temperature of -20 DEG C to -10 DEGC for 3-5 min; and 2, performing fry roasting: placing the wrapped fish body on a frying pan, and directly pouring hot oil with a temperature of 250-300 DEG C for fry roasting. The process provided by the invention breaks through a traditional fish roasting process, the fish baking process is added before fry roasting, the solid seasoning granules are utilized, the seasoning quickly enters the fish body, and the nutrient ingredients of the cold water fish are guaranteed in the low-temperature fish baking process, so that the roasted fish prepared by the process is tender with a crispy crust,the nutrient quality and taste of the cold water fish are retained, and the roasted fish is deeply loved by consumers.

Description

technical field [0001] The invention belongs to the field of food processing and relates to fish cooking technology, in particular to a special cold water fish baking technology. Background technique [0002] Cold-water fish is a type of fish. In aquaculture, people are used to calling fish whose optimum growth water temperature is about 20 degrees or below as cold-water fish. Common species include salmon, rainbow trout, and lecherous fish. , Qinghai Lake naked carp, etc. [0003] Cold-water fish is a high-quality edible fish with high protein, high unsaturated fatty acids, and low cholesterol. The market demand is very large, and it has become the mainstream aquatic food for Europeans and Americans. The cultivation of cold-water fish in my country has a history of more than 40 years. With the improvement of breeding technology and the further expansion of market demand, the cultivation of cold-water fish in my country has not only developed in scale, but also has continuo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/00A23L5/10A23L27/10A23L33/00B32B27/10B32B27/32B32B29/06B32B33/00B32B3/24
CPCA23L5/10A23L5/12A23L5/13A23L13/00A23L27/10A23L33/00B32B3/266B32B27/10B32B27/32B32B29/06B32B33/00B32B2307/302B32B2307/306B32B2307/7246B32B2307/73
Inventor 夏苏东钱红孙学亮王墨染井润贞刘克明李楠张振国蔡超李文雯王娜王永辰
Owner TIANJIN AGRICULTURE COLLEGE
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