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Method for producing refrigerate conditioned aquatic product

A production method and frozen conditioning technology, applied in the direction of freezing/cooling preservation of meat/fish, food preparation, preservation of meat/fish with chemicals, etc., can solve the problems of carcinogens, loss of water and protein, high blood lipids, etc., to achieve Effect of suppressing fishy smell and suppressing denaturation

Inactive Publication Date: 2007-07-11
QINGDAO YILUFA GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among these three processing methods, deep-fried food is the most common. In today's society, people regard fried food as one of the top ten unhealthy foods. Absorbed by the body, and eating too much fried food can lead to obesity, hyperlipidemia, etc.
From the perspective of the processing of aquatic products, after thawing, processing, and freezing, part of the water and protein will be lost, and after air-drying, the taste of processed products will be dry, hard and lose the unique umami taste of fresh aquatic products. Semi-finished products as raw materials for aquatic conditioning food will greatly reduce the quality of food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The aquatic product that the present invention adopts is fish.

[0019] The production process of the present invention is such that at first a certain amount of raw fish is half-thawed, then sliced, peeled, and thorned for inspection, and trehalose is mixed with ice water at 5 degrees Celsius, and then mixed with a tumbling machine. Method Add trehalose to the raw fish, roll and knead for 15 minutes, then let the raw fish stand for 30 minutes at 12 degrees Celsius; Mix it down and stir for 10 minutes until the slurry is uniform, then control the water and freeze the raw fish that has been rolled and kneaded with trehalose, then wrap the adjusted slurry on the processed fish, then coat it with flour, and fry it. The oil temperature is controlled at 190 degrees Celsius until fried, then cooled and packaged.

[0020] The production method of the present invention is simple, and trehalose can co-exist with amino acids, proteins, etc. without browning when heated, and has ...

Embodiment 2

[0028] The difference between this example and Example 1 is that a certain amount of raw fish is firstly taken and semi-thawed, then sliced, peeled, and thorned for inspection, and trehalose is mixed with ice water at 4 degrees Celsius, and then rolled Kneading method Add trehalose to the raw fish, roll and knead for 12 minutes, then let the raw fish stand for 25 minutes at 10 degrees Celsius; Mix under certain conditions, stir for 12 minutes until the slurry is uniform, then control the water and freeze the raw fish that has been rolled and kneaded with trehalose, then wrap the adjusted slurry on the processed fish, then wrap it with flour, and carry out oil Fry, the oil temperature is controlled at 180 degrees Celsius, until it is cooked, then cooled and packaged, it is a finished product.

Embodiment 3

[0030] The difference between this example and Example 1 is that firstly take a certain amount of raw fish and semi-thaw it, then slice it, peel it, and remove the thorns for inspection, mix trehalose with ice water at 3 degrees Celsius, and then use a rolling Kneading method Add trehalose to the raw fish, roll and knead for 17 minutes, then let the raw fish stand for 35 minutes at 8 degrees Celsius; Mix under the condition of mixing and stirring for 8 minutes until the slurry is uniform, then control the water and freeze the raw fish that has been rolled and kneaded with trehalose, then wrap the adjusted slurry on the processed fish, then coat it with flour, and carry out oil Fry, the oil temperature is controlled at 170 degrees Celsius, until it is cooked, and then cooled and packaged, it is a finished product.

[0031] The processing method of the invention is simple, and the processed aquatic product is green and healthy, and can be widely used in the frozen processed food...

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PUM

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Abstract

The invention relates to a method for producing aquatic product, wherein it adds mycose into production to be rolled. The invention can hold protein character, restrain smell.

Description

technical field [0001] The invention relates to an aquatic food product, in particular to a production method of the aquatic food product. Background technique [0002] Frozen prepared food (with seafood as raw materials) mostly refers to fast food, and the processing methods are mainly frying, frying and roasting. It is characterized by convenience and speed, and is suitable for consumer groups in a fast-paced life. Among these three processing methods, deep-fried food is the most common. In today's society, people regard fried food as one of the top ten unhealthy foods. Absorbed by the body, and eating too much fried food can lead to obesity and hyperlipidemia. From the perspective of the processing of aquatic products, after thawing, processing, and freezing, part of the water and protein will be lost, and after air-drying, the taste of processed products will be dry, hard and lose the unique umami taste of fresh aquatic products. Semi-finished products as raw materials...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L1/01A23L1/015A23L1/29A23L1/03A23B4/20A23B4/06A23B4/07A22C25/17A22C25/16A22C25/00A23L17/00A23L5/10A23L5/20A23L29/00A23L33/00
Inventor 杨志勇
Owner QINGDAO YILUFA GROUP
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