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Frozen pre-fried fish steak and processing method thereof

A processing method and technology for fish steak, which are applied in the field of frozen pre-fried fish steak and processing, can solve the problems of nutritional quality, flavor damage, weak overall taste, lack of umami, etc., so as to ensure health, improve product flavor, and improve freshness. taste effect

Pending Publication Date: 2021-08-17
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In terms of fish steak products, some products have different degrees of fishy smell, and some products have insufficient umami taste, the overall taste is light, the type is single, and the flavor is single; moreover, the existing processing methods are relatively traditional. Flavor and other things are greatly damaged, resulting in insufficient umami taste, hard taste, and strong fishy smell.

Method used

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  • Frozen pre-fried fish steak and processing method thereof
  • Frozen pre-fried fish steak and processing method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0038] 1. Thaw the frozen fish in running water until the carcass becomes soft, cut off the fish meat along the fish bone and slice it into uniform thin slices;

[0039] 2. Coat the fish fillets with batter powder. In parts by weight, the raw materials of the frozen pre-fried fish fillets in this embodiment include 30 parts of fish meat, 10 parts of batter powder, 5 parts of bread crumbs and 15 parts of water; the batter powder is based on wheat flour, cornstarch and hydrolyzed oyster Flour is an auxiliary material for battering, and the weight ratio of wheat flour, corn starch, and hydrolyzed oyster powder is 100:30:10. Before the battering operation, the batter needs to be prepared in advance. In this embodiment, battering powder and water are used to prepare the batter, and the battering powder and 200 parts by weight of water are mixed to form a slurry, so as to sizing the battered fish fillet. The fish fillets after sizing are breaded, and the raw materials used for the ...

Embodiment 2

[0047] 1. Thaw the frozen fish in running water until the carcass becomes soft, cut off the fish meat along the fish bone and slice it into uniform thin slices;

[0048] 2. Coat the fish fillets with batter powder. In parts by weight, the raw materials of the frozen pre-fried fish fillets in this embodiment include 25 parts of fish meat, 8 parts of batter powder, 4 parts of bread crumbs and 15 parts of water; the batter powder is based on wheat flour, cornstarch and hydrolyzed oyster Flour is an auxiliary material for battering, and the weight ratio of wheat flour, corn starch, and hydrolyzed oyster powder is 100:35:7. Before the battering operation, it is necessary to mix the batter in advance. In this embodiment, battering powder and water are used to prepare the batter, and the battering powder and 200 parts by weight of water are mixed to form a slurry, so that the battered fish fillets are battered. The fish fillets after sizing are wrapped in bread crumbs, and the raw ...

Embodiment 3

[0053] 1. Thaw the frozen fish in running water until the carcass becomes soft, cut off the fish meat along the fish bone and slice it into uniform thin slices;

[0054] 2. Coat the fish fillets with batter powder. In parts by weight, the raw materials of the frozen pre-fried fish fillet in this embodiment include 20 parts of fish meat, 5 parts of batter powder, 3 parts of bread crumbs and 7 parts of water; the batter powder is based on wheat flour, cornstarch and hydrolyzed oyster Flour is an auxiliary material for coating, and the weight ratio of wheat flour, corn starch and hydrolyzed oyster powder is 100:40:5. Before the battering operation, it is necessary to mix the batter in advance. In this embodiment, battering powder and water are used to prepare the batter, and the battering powder and 200 parts by weight of water are mixed to form a slurry, so that the battered fish fillets are battered. The fish fillets after sizing are breaded, and the raw materials used for th...

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Abstract

The invention discloses a frozen pre-fried fish steak and a processing method, and belongs to the technical field of food processing. According to the frozen pre-fried fish steak and the processing method, the frozen pre-fried fish steak comprises raw material fish, wrapping paste powder, bread crumbs and water, the wrapping paste powder takes wheat flour as a base material and corn starch and hydrolyzed oyster powder as wrapping paste auxiliary materials, and the weight part ratio of the wheat flour to the corn starch to the hydrolyzed oyster powder is 100: (30-40): (5-10); the bread crumbs are prepared from the following raw materials: wheat flour, glucose, table salt and yeast; and the invention also discloses a processing method of the frozen pre-fried fish steak, the fish meat is used as a main raw material, and hydrolyzed oyster powder is added into the wrapping paste powder to prepare the flour-wrapped fried food, so that the delicate flavor of the fish steak is improved, the fishy smell of the fish meat is covered, and trace elements are increased. While nutritional white meat protein is provided, pre-frying, freezing and packaging are carried out through an air frying method after bran wrapping, the frozen and pre-fried flour-wrapped food which is good in appearance, taste, tissue and flavor and low in oil content is obtained, and wide industrial popularization value is achieved.

Description

technical field [0001] The invention relates to the technical field of food processing, and more specifically relates to a frozen pre-fried fish fillet and a processing method thereof. Background technique [0002] Fish steak is a typical batter-fried food. The inner coating layer is mostly fish species with more meat and less spines, such as longli fish and cod. The outer coating layer is generally composed of three parts: flour, batter and bread crumbs. After frying, the appearance is beautiful, the outside is crispy and the inside is tender, which is deeply loved by consumers. With the accelerated pace of life, prefabricated products have gradually become one of the most popular food categories among consumers. Based on this, companies often fry the product in a short period of time to make semi-finished products for sale. The pre-fried fish steaks obtained can be reheated or seasoned according to personal preferences, such as frying, baking, pickling, etc. Easy to eat....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L5/10A23B4/16
CPCA23L17/10A23L17/75A23L5/17A23B4/16
Inventor 吕款款林慧敏曾晨应晓国邓尚贵
Owner ZHEJIANG OCEAN UNIV
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