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Preparation process of grilled fish

A preparation process and a technology for grilling fish, which are applied in the directions of food ingredients as taste modifiers, food ingredients as smell modifiers, and food ingredients as taste modifiers, etc. Product dehydration and other problems, to achieve the effect of facilitating sales, reducing changes in meat quality, and optimizing taste

Pending Publication Date: 2020-08-25
MAOMING XINZHOU SEAFOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many fish processing techniques, such as common grilled fish, boiled fish and pickled fish, etc., because the fish meat is easy to spoil, it is difficult to mass-produce in an industrialized form
[0003] Existing notification number is that the Chinese invention patent of CN102366126B discloses a kind of preparation method of grilled fish, although the grilled fish product prepared by this method has good color and luster, good flavor, loose meat quality, chewy, good taste, very popular among people However, grilled fish products are dried and baked during the preparation process, which makes the grilled fish products seriously dehydrated, resulting in the aging of the meat of the grilled fish products, thus affecting the taste of the grilled fish

Method used

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Examples

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Effect test

preparation example Construction

[0031] A grilled fish preparation process, the grilled fish product prepared by this process has tender meat and a light natural fragrance. Usually, when preparing grilled fish products on a large scale, it is necessary to choose fish with relatively little earthy smell as raw materials. Fish mixed with fish and shrimp, reservoir fish and Hainan fish have relatively little earthy smell, and the earthy smell of fish can be reduced by temporarily raising them. Temporarily keep the fish in a clean living water environment to reduce the earthy smell of the fish, and add ice cubes to the water to reduce the activity of the fish, thereby reducing the injury to the fish. Among them, fish include carp, herring, grass carp, silver carp, bighead carp, crucian carp, Wuchang fish, perch and tilapia. Because the price of tilapia and grass carp is cheap and the meat is delicious, grass carp and tilapia are usually used as Raw material for grilled fish products.

[0032] Among them, the com...

Embodiment 1

[0034] The preparation technology of grilled fish comprises the following steps:

[0035] (1) Fresh tilapia is used as raw fish, and no dead fish, diseased fish and deformed fish are required; in order to reduce the smell of earth, tilapia can be raised in a living pool for a period of time; in order to facilitate the preparation of grilled fish products , usually, the weight of several tilapias does not exceed 275kg.

[0036] (2) Clean the tilapia, and remove the scales of the tilapia with a scaler; cut the tilapia from the back of the head to the tail and cut it into two halves. In order to keep the tilapia intact; remove the viscera, gills and intra-abdominal black membrane, wash; cut three times on the surface of the tilapia length direction, and cut the surface of the tilapia length direction at an angle to the length direction of the tilapia Three cuts, preferably three vertical cuts on the surface of the tilapia and three cross cuts, the depth of cutting is 0.8-1.5cm, ...

Embodiment 2

[0042] The preparation technology of grilled fish comprises the following steps:

[0043] (1) Fresh perch is used as the raw material fish, and no dead fish, diseased fish and deformed fish are required; in order to reduce the earthy smell, the perch can be kept in a living pool for a period of time; in order to facilitate the preparation of grilled fish products, usually, several Sea bass must not exceed 275kg.

[0044] (2) Clean the perch and remove the scales of the perch with a scaler; cut the perch from the back of the head to the tail and cut it into two halves. Remove the viscera, gills and intra-abdominal black membrane, wash; cut three times on the surface of the perch in the length direction, and cut three times on the surface of the perch in the length direction of the perch at an angle to the length direction of the perch, preferably three times vertically on the surface of the perch, and cut crosswise Three knives, the cutting depth is 0.5-1.5cm, so that the sea ...

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Abstract

The invention relates to a preparation process of grilled fish. The preparation method comprises the following steps of A, taking fresh and alive fish as raw material fish, and requiring no dead fish,diseased fish and deformed fish; B, removing scales of the raw material fish, wherein the raw material fish is cut into two halves from the back broken head to the fish tail, viscera, gills and blackmembranes in the abdomen are removed, and the surface of the raw material fish is cleaned and cut; C, preparing liquid medicine from a food additive, salt and water, putting spices into the liquid medicine, putting the raw material fish into the liquid medicine, performing static soaking for at least 2 hours, and controlling the static soaking temperature to be 9-11 DEG C; D, taking out the fish,controlling water, and uniformly smearing the front and back surfaces of the fish body with grilled fish marinade; E, enabling one fish to be put into one bag correspondingly, wherein the bag is sealed through a sealing machine, and a grilled fish product is obtained; and F, quickly freezing and cooling the grilled fish product, and storing the grilled fish product in an environment of minus 18 DEG C. The grilled fish product prepared by the method is free of fishy smell, natural in fragrance and tender and smooth in meat quality.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation process of grilled fish. Background technique [0002] Fish is very popular because of its easy processing and good taste. There are many fish processing techniques, such as common grilled fish, boiled fish and pickled fish, etc., because the fish meat is easily corrupted, it is difficult to mass-produce it in an industrialized form. [0003] Existing notification number is that the Chinese invention patent of CN102366126B discloses a kind of preparation method of grilled fish, although the grilled fish product prepared by this method is good in color and luster, flavor is good, meat quality is loose, chewy, taste is good, very popular among people However, the grilled fish product is dried and baked during the preparation process, which seriously dehydrates the grilled fish product, causes the meat quality of the grilled fish product to age, and affects th...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L5/20A23L27/00A23L27/10A23L27/20A23L29/00
CPCA23L17/00A23L29/03A23L5/27A23L5/20A23L27/00A23L27/10A23L27/20A23V2002/00A23V2200/15A23V2200/16A23V2200/14A23V2200/23
Inventor 李强
Owner MAOMING XINZHOU SEAFOOD
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