Unlock instant, AI-driven research and patent intelligence for your innovation.

Nutritional fillet and preparation method thereof

A technology of nutritious fish fillets and fish fillets, applied in the direction of food science, etc., can solve the problems of low volatile base nitrogen content, high content, low volatile base nitrogen content fish meat products, etc., and achieve low volatile base nitrogen content , the effect of high free amino acid content

Pending Publication Date: 2021-11-02
王小军
View PDF1 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, there is often the problem of short storage time in the storage means of tilapia, and the tilapia fillets obtained in the prior art often contain a relatively high concentration of volatile basic nitrogen, which is not conducive to Human health; however, in the conventional practice, applying ultra-high pressure technology alone to fish oil treatment cannot obtain fish meat products with lower volatile base nitrogen content, so a technical solution that can make fish meat with less volatile base nitrogen content is needed
[0004] Patent CN103549489B discloses the preparation of a fast-fermented sturgeon sausage, using Lactobacillus pentosus 31-1 and Staphylococcus squirrel SL4 to ferment sturgeon surimi, but the content of volatile base nitrogen in the surimi is still relatively high, and Failed to make the processed product taste more delicious

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
  • Nutritional fillet and preparation method thereof
  • Nutritional fillet and preparation method thereof
  • Nutritional fillet and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] The preparation method of nutritious fish fillet, the steps are as follows:

[0047] Y1 Remove the head and scale of the tilapia and rinse it with water, then cut it into slices with a length of 5cm, a width of 3cm, and a thickness of 0.5cm, and then use a food-grade stainless steel pegboard with a diameter of 1.5mm to pierce the fish. , the hole density is 2 / cm 2 , to get tilapia fillets;

[0048] In Y2, the tilapia fillets were mixed with a marinade, then refrigerated and marinated at 4° C. for 5 hours, followed by ultra-high pressure treatment, and vacuum plastic packaging to obtain the nutritious fish fillets.

[0049] The mass ratio of the tilapia fillets to the marinade is 1:2.5; the pressure of the ultra-high pressure treatment is 385MPa, the pressure increase rate is 5MPa / s, the pressure holding time is 15min, and the pressure relief process is completed within 10s.

[0050] The preparation method of described marinade is:

[0051] H1 Soak red bayberry in sal...

Embodiment 2

[0058] The preparation method of nutritious fish fillet, the steps are as follows:

[0059] Y1 Remove the head and scale of the tilapia and rinse it with water, then cut it into slices with a length of 5cm, a width of 3cm, and a thickness of 0.5cm, and then use a food-grade stainless steel pegboard with a diameter of 1.5mm to pierce the fish. , the hole density is 2 / cm 2 , to get tilapia fillets;

[0060] In Y2, the tilapia fillets were mixed with a marinade, then refrigerated and marinated at 4° C. for 5 hours, followed by ultra-high pressure treatment, and vacuum plastic packaging to obtain the nutritious fish fillets.

[0061] The mass ratio of the tilapia fillets to the marinade is 1:2.5; the pressure of the ultra-high pressure treatment is 385MPa, the pressure increase rate is 5MPa / s, the pressure holding time is 15min, and the pressure relief process is completed within 10s.

[0062] The preparation method of described marinade is:

[0063] H1 Soak red bayberry in sal...

Embodiment 3

[0070] The preparation method of nutritious fish fillet, the steps are as follows:

[0071] Y1 Remove the head and scale of the tilapia and rinse it with water, then cut it into slices with a length of 5cm, a width of 3cm, and a thickness of 0.5cm, and then use a food-grade stainless steel pegboard with a diameter of 1.5mm to pierce the fish. , the hole density is 2 / cm 2 , to get tilapia fillets;

[0072] In Y2, the tilapia fillets were mixed with a marinade, then refrigerated and marinated at 4° C. for 5 hours, followed by ultra-high pressure treatment, and vacuum plastic packaging to obtain the nutritious fish fillets.

[0073] The mass ratio of the tilapia fillets to the marinade is 1:2.5; the pressure of the ultra-high pressure treatment is 385MPa, the pressure increase rate is 5MPa / s, the pressure holding time is 15min, and the pressure relief process is completed within 10s.

[0074] The preparation method of described marinade is:

[0075] H1 Soak red bayberry in sal...

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 nutritional fillet and a preparation method thereof; the preparation method comprises the following steps: removing the head and scale of fish, washing the fish with water, cutting the fish into slices, pricking the fish meat with a food-grade stainless steel nail plate to obtain the fish slices, mixing the fish slices with a pickling material, performing cold storage pickling, performing ultrahigh pressure treatment, and performing vacuum plastic packaging to obtain the nutritional fish slices. The nutritional fish fillets obtained by the method have the advantage of being rich in amino acid content.

Description

technical field [0001] The invention relates to the technical field of fish meat processing, in particular to a nutritional fish fillet and a preparation method thereof. Background technique [0002] Nowadays, the processing rate of aquatic products in developed countries is as high as 80%, but the processing rate of aquatic products in China has not yet reached 30%. At present, the main processed products are surimi products, flavored fish products and some by-product processed products. Compared with developed countries, China's fish processing industry started relatively late, and there are still obvious gaps in processing technology and product quality. For various edible fish species, the common ones are mostly sold in fresh and live forms, while the market share of processed products is low, and there is a lack of popular processed products. In modern society, people's life rhythm is getting faster and faster, and the eating time is gradually shortening. People who p...

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
IPC IPC(8): A23L17/10A23L5/20A23L27/40A23L27/24A23L5/00A23L31/10
CPCA23L17/10A23L5/20A23L5/27A23L27/40A23L27/24A23L5/51A23L31/10A23V2002/00A23V2300/46A23V2300/50A23V2250/76
Inventor 王小军王怡天
Owner 王小军