Paste-free fillets and preparation method thereof

Abstract

The invention provides paste-free fillets and a preparation method thereof. The paste-free fillets comprise the following raw materials in parts by weight: 800-1200 parts of fillets, 1-5 parts of ginger powder, 3-5 parts of salt, 3-5 parts of sugar, 3-5 parts of monosodium glutamate, 5-10 parts of cooking wine, 5-10 parts of starch, 5-10 parts of perilla juice and 1-5 parts of yeast extract. By reasonable proportioning and adding of the raw materials, the nutrition and flavor components of the seasoned fillets are effectively locked, the oxidation of fish fat is avoided, and the nutrition andtaste of seasoned fish kebabs are kept; by adjusting preparation process parameters, fresh and natural fishy smell is guaranteed, fish sections are rich in gloss, and fish muscle tissues are compact and complete, clear in texture, firm and elastic; and the paste-free fillets are a paste-free fillet product which conforms to the taste of the public.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a paste-free fish fillet and a preparation method thereof. Background technique [0002] Fish has the advantages of tender and delicious meat, rich nutrition, and easy digestion and absorption. It is a dish that people like very much. As the pace of life accelerates, people like instant meals. The fish is marinated, and in order to effectively maintain the water-holding performance of the fish, ensure the freshness of the fish products, and improve the yield of the product, manufacturers in the industry often use fish moisture retaining agents, and adding fillers can maintain the water-retaining properties of the fish. However, phosphate residues will lead to human health, affect the absorption balance of calcium, iron, copper, zinc and other essential elements in the human body, lead to the imbalance of calcium and phosphorus in the body, and then affect the absorption of calcium ...

AI Technical Summary

Problems solved by technology

[0002] Fish has the advantages of tender and delicious meat, rich nutrition, and easy digestion and absorption. It is a dish that people like very much. As the pace of life accelerates, people like instant meals. The fish is marinated, and in order to effectively maintain the water-holding performance of the fish, ensure the freshness of the fish products, and improve the yield of the product, manufacturers in the industry often use fish moisture retaining agents, and adding fillers can maintain the water-retaining properties of the fish. However, phosphate residues will lead to human health, affect the absorption balance of calcium, iron, copper, zinc and other essential elements in the human body, lead to the imbalance of calcium and phosphorus in the body, and then affect the absorption of calcium by the human body, and the taste is not good, and the flavor is poor

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