Single-sided bread fish and making method thereof

A production method and a technology for breading fish, which are applied in the field of food processing, can solve problems such as adding ingredients, and achieve the effects of changing flavor, enriching flavor and taste, and unique flavor

Pending Publication Date: 2021-12-28
MAOMING XINZHOU SEAFOOD
View PDF1 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the fish paste is small, it is easy to mix with slurry and dry powder. Although this product has a very novel taste and flavor, it is still limited by adding ingredients to flour.

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
  • Single-sided bread fish and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] In the evening shift, fish fillets with a weight of 56-85g that have developed color are sorted out and stored in ice, and packed in 10kg bags. Add 2wt% sodium hexametaphosphate and 0.5wt% salt, and soak for 60 minutes. Avoid soaking for a long time to prevent water from escaping when roasted after frying. Rinse with flowing ice water less than 10°C for 10 seconds to remove residual liquid medicine and foam.

[0056] Add 2.5% lemon chili spices and 0.8% salt according to the weight of the fish fillets, stir, and marinate for 3 hours. During this process, the temperature should be controlled and stirred occasionally to make the marinade tasty. Stir well in the basin, then pour it into a large barrel, 100kg / barrel.

[0057] Wrap the marinated fish fillets with dry powder, and only wrap one side of the fish fillets (the other side is the fish skin surface, in actual production, remove the fish skin, it will appear red, while the fish meat surface is white), and press it ...

Embodiment 2

[0063] In the evening shift, fish fillets with a weight of 56-85g that have developed color are sorted out and stored in ice, and packed in 10kg bags. Thaw the frozen fish fillets and soak them in 0.5% saline for 30 minutes. Rinse with flowing ice water less than 10°C for 10 seconds to remove residual saline and foam.

[0064] Add 2.5% lemon chili spices and 0.8% salt according to the weight of the fish fillets, stir, and marinate for 3 hours. During this process, the temperature should be well controlled, and stirring from time to time, so that the marinade tastes good. Stir in a red pot first OK, then pour it into a big barrel, 100kg / barrel.

[0065] Wrap the marinated fish fillets with dry powder, and only wrap one side of the fish fillets (the other side is the fish skin surface, in actual production, remove the fish skin, it will appear red, while the fish meat surface is white), and press it with the palm of your hand . The red-haired side cannot be coated with dry po...

Embodiment 3

[0071] In the evening shift, fish fillets with a weight of 56-85g that have developed color are sorted out and stored in ice, packed in 10Kg bags, stored in Pearl River baskets, added with ice, and stored in ice buckets. Thaw the frozen fish fillets and soak them in 0.5% salt water for 30 minutes. Wash with flowing ice water less than 10°C for 15 seconds.

[0072] Add 2.5% lemon chili spices and 0.8% salt according to the weight of the fish fillets, stir, and marinate for 2 hours. During this process, the temperature should be well controlled, and stirring from time to time, so that the marinade tastes good, first stir in a red pot OK, then pour it into a big barrel, 100kg / barrel.

[0073] Wrap the marinated fish fillets with dry powder, and only wrap one side of the fish fillets (the other side is the fish skin surface, in actual production, remove the fish skin, it will appear red, while the fish meat surface is white), and press it with the palm of your hand . The red-ha...

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 single-sided bread fish. The single-sided bread fish comprises fish slices and bread slices. The fish meat slices are arranged on one side of the single-sided bread fish, the bread slices are arranged on the other side of the single-sided bread fish; and when the single-sided bread fish is eaten, a user can feel the softness of bread and the tenderness and smoothness of fish meat at the same time, and the single-sided bread fish has the advantages of being unique in flavor and novel in taste different from existing bread fish prepared by blending mixed flour. The preparation of dry flour and the preparation of pulp and mixed bread crumbs not only enable the fish slices and the bread slices to be firmly connected and not to be separated, but also enrich the flavor and the taste. The invention further discloses a making method of the single-sided bread fish. The making method comprises the steps of pretreatment, pickling, dry flour wrapping, pulp wrapping and bread wrapping. Through preparation of the dry flour, wrapping of the dry flour to the fish meat side, preparation of the wrapping pulp and wrapping of the bread, the bread and the fish slices can be well combined together, and the technical problem that the bread and the fish slices are easy to separate is solved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a single-faced breaded fish and a preparation method thereof. Background technique [0002] Usually, the improvement of the bread process often considers how to deploy the flour, such as adding egg liquid, minced fruit pulp, etc. to the flour. This method of changing the taste and aroma of traditional bread shines brilliantly, is loved by the masses, and quickly occupies the market. [0003] Aspect flour in allotment, what have greater breakthrough is a kind of bread that adds fish paste, as publication number is that the Chinese invention patent of CN103653052A discloses a kind of bread fish. In this technical scheme, the pretreated raw fish is processed into fish paste, and after a series of process steps such as batter coating and dry powder coating, a breaded fish is made, which has a novel taste and a unique fragrance. Because the fish paste is small, it is easy to...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23P20/12A23P20/15A23L5/10
CPCA23L17/75A23P20/12A23P20/15A23L5/11
Inventor 李强
Owner MAOMING XINZHOU SEAFOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap