Processing method for conditioning crisp meat tilapia fillets

Abstract

The invention discloses a processing method of conditioning crispy tilapia fillets, and belongs to the technical field of food processing.The processing method comprises the steps that the crispy tilapia fillets are soaked with conditioning liquid, after soaking is finished, water is drained, vacuum packaging and freezing are conducted, and the conditioning crispy tilapia fillets are obtained; the conditioning liquid is prepared from lactobacillus plantarum MY2, water, table salt, erythritol, cooking wine and ginger powder. According to the method, the crisp tilapia is endowed with a unique flavor, the crispness quality of the crisp tilapia is well maintained, the prepared crisp tilapia fillets obtained by the method can be directly eaten after simple hot processing, the problem that the crispness quality is reduced after the crisp tilapia is frozen and processed at present is solved, the product form is also increased, and the production cost is reduced. The method is of great significance in improving the economic value of the crispy tilapia and promoting upgrading of the whole industrial chain of the crispy tilapia.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a method for processing seasoned crispy tilapia fillets. Background Art

[0002] In 2023, my country's tilapia production will exceed 1.8126 million tons, an increase of 4.48% over 2022. As the largest tilapia breeding base, my country has cultivated crispy tilapia based on traditional breeding and borrowed the breeding technology of crispy grass carp, increasing the variety of tilapia with different meat textures. With the maturity of breeding technology, the production of crispy tilapia has also increased. However, crispy tilapia is favored by consumers for its unique crispy and elastic taste, but its processing technology still faces the following problems: (1) Insufficient raw material pretreatment: In traditional processes, deodorization and rinsing rely on chemical reagents (such as sodium bicarbonate and ethanol), which can easily lead to loss of fish flavor or residual odor, affecting the stability of the crispy meat texture. (2) Backward texture control technology: Existing processing methods have insufficient research on the mechanism of crispy meat formation and lack targeted optimization of process parameters (such as temperature, time, and enzymatic conditions), resulting in uneven product crispness or texture deterioration during storage. (3) High energy consumption and cost: The traditional processing process relies on manual operation and multiple quick freezing / thawing steps, which has high energy consumption and low efficiency. For example, the dehydration process consumes a lot of water, and the energy consumption of the sterilization process accounts for a high proportion of the production cost.

[0003] Therefore, providing a method for increasing the product form of crispy tilapia and solving the problem of decreased crispness quality of crispy tilapia after freezing processing is of great significance to improving the economic value of crispy tilapia and promoting the upgrading of the entire crispy tilapia industry chain. Summary of the invention

[0004] In order to solve the above technical problems, the present invention proposes a method for processing conditioned crispy tilapia fillets. The present invention gives the crispy tilapia a unique flavor and better maintains the "crispness" quality of the crispy tilapia. The conditioned crispy tilapia fillets obtained by the method of the present invention can be directly eaten after simple heat processing, which solves the current problem of the decline in crispness quality of the crispy tilapia after freezing processing, and also increases the product form, which is of great significance to improving the economic value of the crispy tilapia and promoting the upgrading of the entire industry chain of the crispy tilapia.

[0005] To achieve the above object, the present invention provides the following technical solutions:

[0006] The invention provides a method for processing conditioned crispy tilapia fillets, comprising the following steps: soaking the crispy tilapia fillets in a conditioning liquid, draining water after the soaking, vacuum packaging, and freezing to obtain the conditioned crispy tilapia fillets;

[0007] The conditioning liquid consists of plant lactobacillus MY2, water, salt, erythritol, cooking wine and ginger powder.

[0008] Aiming at the problems that the existing crispy tilapia industry lacks processing technology, the economic value of crispy tilapia is low, the traditional live fish transportation cost is high, and freezing has a great impact on the crispness of fish meat, the present invention uses crispy tilapia as raw material and develops a conditioning frozen fish fillet processing method, which not only better maintains the crispness of the crispy tilapia meat, but also the processed fish fillets have a unique flavor and can be eaten after simple heat processing, which is of great significance to improving the economic value of crispy tilapia and promoting the development of the crispy tilapia processing industry.

[0009] Furthermore, the preparation step of the crispy tilapia fillet is: slicing the cleaned tilapia according to the texture of the fish meat to obtain the crispy tilapia fillet.

[0010] Furthermore, the preparation steps of the crispy tilapia fillet are: removing the scales, gills and internal organs of the crispy tilapia, picking out the fish meat, cleaning the fish meat, drying the surface moisture, and slicing according to the texture of the fish meat to obtain the crispy tilapia fillet.

[0011] Exemplarily, the preparation steps of the crispy tilapia fillet are as follows: after the crispy tilapia (1500g±250g) is killed by knocking the head, the scales, gills and internal organs are removed, the fish meat is picked out, the picked fish meat is cleaned with running water, the surface moisture is wiped off with kitchen paper, and the fish meat is sliced ​​according to the texture to obtain crispy tilapia fillets (8cm*6cm*0.5cm).

[0012] Furthermore, the preparation method of the conditioning liquid is: mixing the bacterial powder of the plant lactobacillus MY2 with water to obtain a bacterial liquid; adding salt, erythritol, cooking wine and ginger powder to the bacterial liquid, stirring evenly, to obtain the conditioning liquid.

[0013] Furthermore, the mass ratio of the powder of Lactobacillus plantarum MY2 to water is 1:(15-20);

[0014] And / or, the salt, erythritol, cooking wine and ginger powder account for 0.8-0.9%, 1%-2%, 2-4% and 0.3-0.5% of the mass of the bacterial liquid respectively.

[0015] Furthermore, the mass ratio of the powder of Lactobacillus plantarum MY2 to water is 1:(15-18);

[0016] And / or, the salt, erythritol, cooking wine and ginger powder account for 0.8-0.9%, 1%-1.5%, 2-3% and 0.3-0.4% of the mass of the bacterial liquid respectively.

[0017] Furthermore, the soaking temperature is 15-20°C and the soaking time is 3-5 hours.

[0018] Furthermore, the mass of the crispy tilapia fillet and the volume of the conditioning liquid are 1 g: (1.5-2) mL.

[0019] Furthermore, the freezing process is as follows: placing the vacuum-packed crispy tilapia fillets into a freezing liquid at -36 to -40°C, and stopping the freezing when the center temperature of the crispy tilapia fillets reaches -18°C.

[0020] Furthermore, the freezing liquid is composed of the following components in percentage by mass: 18-25% betaine; 15-20% edible alcohol with a mass concentration of more than 95%; 2-8% sodium chloride; and 47-65% water.

[0021] Compared with the prior art, the present invention has the following advantages and technical effects:

[0022] (1) The present invention uses Lactobacillus plantarum MY2 in combination with salt, ginger, cooking wine and erythritol to season the product, thereby giving the tilapia fillets a unique flavor while maintaining their crispness.

[0023] (2) The tilapia fillets prepared by the processing method of the present invention not only have a good flavor, but also better maintain the "crisp" property of the fish meat during the frozen storage of the tilapia fillets, and can be eaten after simple heat processing, so it is a nutritious food suitable for all ages.

[0024] (3) The processing method of the present invention is efficient, convenient, low-cost, and green and controllable, providing a new process for the processing of crispy tilapia. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] The accompanying drawings constituting a part of the present invention are used to provide a further understanding of the present invention. The exemplary embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute an improper limitation of the present invention. In the accompanying drawings:

[0026] Figure 1 The texture analysis results of the crispy tilapia fillets in Examples 1 to 3 and Comparative Examples 1 to 3, a represents hardness, b represents elasticity;

[0027] Figure 2 The cooking loss rate of the crispy tilapia fillets in Examples 1 to 3 and Comparative Examples 1 to 3;

[0028] Figure 3 It is the fat oxidation degree of the crispy tilapia fillets in Examples 1 to 3 and Comparative Examples 1 to 3. DETAILED DESCRIPTION

[0029] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0030] It should be understood that the terms described in the present invention are only for describing special embodiments and are not intended to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper and lower limits of the scope is also specifically disclosed. Each smaller range between the intermediate value in any stated value or stated range and any other stated value or intermediate value in the described range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0031] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0032] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to the skilled artisan. The present invention description and examples are exemplary only.

[0033] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0034] The embodiment of the present invention provides a method for processing conditioned crispy tilapia fillets, comprising the following steps: soaking the crispy tilapia fillets in a conditioning liquid, draining the water after the soaking, vacuum packaging, and freezing to obtain the conditioned crispy tilapia fillets;

[0035] The conditioning liquid consists of Lactobacillus plantarum MY2, water, salt, erythritol, cooking wine and ginger powder.

[0036] Lactobacillus plantarum MY2 can produce organic acids, lower the pH value of fish meat, and delay the decomposition of muscle protein by endogenous proteases; salt promotes the dehydration and contraction of muscle fibers through osmotic pressure, forming a dense structure, which enables it to better maintain its "crispness". Lactobacillus plantarum MY2, salt, erythritol, cooking wine and ginger powder can also synergize to give tilapia fillets flavor, reduce fat oxidation and odor generation. Combined with rapid freezing, fish fillets can be frozen quickly and efficiently, reducing ice crystal formation, and better maintaining the "crispness" of fish fillets, ensuring the quality of crispy tilapia and reducing freezing costs. Aiming at the problems that the existing crispy tilapia industry lacks processing technology, the economic value of crispy tilapia is low, the traditional live fish transportation cost is high, and freezing has a great impact on the crispness of fish meat, the present invention uses crispy tilapia as raw material and develops a conditioning frozen fish fillet processing method, which not only better maintains the crispness of the crispy tilapia meat, but also the processed fish fillets have a unique flavor and can be eaten after simple heat processing, which is of great significance to improving the economic value of crispy tilapia and promoting the development of the crispy tilapia processing industry.

[0037] In an embodiment of the present invention, the preparation steps of the crispy tilapia fillet are as follows: remove the scales, gills and viscera of the crispy tilapia, pick out the fish meat, clean the fish meat, wipe off the surface moisture, slice it according to the texture of the fish meat, and obtain the crispy tilapia fillet. Exemplarily, the preparation steps of the crispy tilapia fillet are as follows: after the crispy tilapia (1500g±250g) is killed by hitting the head, remove the scales, gills and viscera, pick out the fish meat, clean the picked fish meat with running water, wipe off the surface moisture with kitchen paper, slice it according to the texture of the fish meat, and obtain the crispy tilapia fillet (8cm*6cm*0.5cm).

[0038] In an embodiment of the present invention, the preparation method of the conditioning liquid is: mixing the bacterial powder of Lactobacillus plantarum MY2 with water to obtain a bacterial liquid; adding salt, erythritol, cooking wine and ginger powder to the bacterial liquid, stirring evenly, to obtain the conditioning liquid.

[0039] In an embodiment of the present invention, the mass ratio of the powder of Lactobacillus plantarum MY2 to water is 1: (15-20) and / or, salt, erythritol, cooking wine and ginger powder account for 0.8-0.9%, 1%-2%, 2-4% and 0.3-0.5% of the mass of the bacterial solution, respectively. Preferably, the mass ratio of the powder of Lactobacillus plantarum MY2 to water is 1: (15-18); and / or, salt, erythritol, cooking wine and ginger powder account for 0.8-0.9%, 1%-1.5%, 2-3% and 0.3-0.4% of the mass of the bacterial solution, respectively.

[0040] In the embodiment of the present invention, the soaking temperature is 15-20° C. and the soaking time is 3-5 hours.

[0041] In the embodiment of the present invention, the mass of the crispy tilapia fillet and the volume of the conditioning liquid are 1 g: (1.5-2) mL.

[0042] In an embodiment of the present invention, the freezing process is as follows: placing the vacuum-packed crispy tilapia fillets into a freezing liquid at -36 to -40°C, and stopping the freezing when the center temperature of the crispy tilapia fillets reaches -18°C.

[0043] The prepared crispy tilapia fillets obtained by the method of the present invention can be stored as conventional frozen foods, for example, frozen and stored at -20°C.

[0044] In an embodiment of the present invention, the freezing liquid is composed of the following components in percentage by mass: 18-25% betaine; 15-20% edible alcohol with a mass concentration of more than 95%; 2-8% sodium chloride; and 47-65% water.

[0045] The processing method of the present invention can better maintain the crispness of tilapia meat, improve the flavor of fish fillets, reduce the degree of fish meat oxidation, and provide an efficient, convenient and low-cost processing method for crispy tilapia.

[0046] The Lactobacillus plantarum MY2 used in the embodiment of the present invention was deposited in the General Microbiological Center of the China Microbiological Culture Collection Administration on December 26, 2022, with a deposit number of CGMCC NO. 26280. Classification name: Lactiplantibacillus plantarum.

[0047] Unless otherwise specified, the room temperature in the present invention is 25±2°C.

[0048] All raw materials (such as salt, erythritol, cooking wine and ginger powder) used in the embodiments of the present invention are purchased from commercial sources. As an example, crispy tilapia was purchased from Guangdong Youpei Supply Chain Management Co., Ltd., and erythritol was purchased from Shandong Sanyuan Biotechnology Co., Ltd.

[0049] It should be pointed out that the matters not described in detail in the present invention are conventional operating means in the art and are not the focus of the present invention.

[0050] The technical solution of the present invention is further illustrated by the following embodiments.

[0051] Example 1

[0052] Processing of crispy tilapia: After killing the crispy tilapia (1500 g ± 250 g) by hitting the head, the scales, gills and internal organs were removed, and the fish meat was picked out. The fish meat was cleaned with running water, and the surface moisture was wiped dry with kitchen paper. The fish meat was sliced ​​according to the texture to obtain crispy tilapia fillets (8 cm * 6 cm * 0.5 cm);

[0053] Weigh 10% Lactobacillus plantarum MY2 powder 8 cfu / g, dissolved in pure water at a mass ratio of 1:20 to obtain a bacterial solution; then added to the bacterial solution 0.8wt.% of salt, 0.1wt.% of erythritol, 2wt.% of cooking wine and 0.3wt.% of ginger powder (i.e., salt, erythritol, cooking wine and ginger powder account for 0.8%, 1%, 2% and 0.3% of the mass of the bacterial solution, the same below), stirred evenly to obtain a conditioning solution; at a ratio of 1g:1.5mL (fish fillet mass: conditioning solution) The fish fillets are soaked in the conditioning liquid at 15° C. for 5 hours, then the water is drained and vacuum-packed. The packaged fish fillets are placed in a freezing liquid at -40° C. (the freezing liquid consists of the following components in mass percentage: 20% betaine, 18% edible alcohol with a mass concentration of 95%, 6% sodium chloride and 56% water). When the center temperature of the fish fillets reaches -18° C., the freezing is stopped to obtain the conditioned crispy meat tilapia fillets, which can be frozen and stored at -20° C.

[0054] Example 2

[0055] Processing of crispy tilapia: After killing the crispy tilapia (1500 g ± 250 g) by hitting the head, the scales, gills and internal organs were removed, and the fish meat was picked out. The fish meat was cleaned with running water, and the surface moisture was wiped dry with kitchen paper. The fish meat was sliced ​​according to the texture to obtain crispy tilapia fillets (8 cm * 6 cm * 0.5 cm);

[0056] Weigh 10% Lactobacillus plantarum MY2 powder 8 cfu / g, dissolved in pure water at a mass ratio of 1:15 to obtain a bacterial liquid; then 0.9wt.% of salt, 1.5wt.% of erythritol, 3wt.% of cooking wine and 0.4wt.% of ginger powder are added to the bacterial liquid, and stirred evenly to obtain a conditioning liquid; the fish fillets are soaked in the conditioning liquid at a ratio of 1g:2mL (fish fillet mass: conditioning liquid volume), and after soaking at 18°C ​​for 4h, the water is drained and vacuum-packed, and the packaged fish fillets are placed in a freezing liquid at -38°C (the freezing liquid consists of the following components in mass percentage: 20% betaine, 18% edible alcohol with a mass concentration of 95%, 6% sodium chloride and 56% water), and when the center temperature of the fish fillets reaches -18°C, freezing is stopped to obtain conditioned crispy tilapia fillets, which can be frozen and stored at -20°C.

[0057] Example 3

[0058] Processing of crispy tilapia: After killing the crispy tilapia (1500 g ± 250 g) by hitting the head, the scales, gills and internal organs were removed, and the fish meat was picked out. The fish meat was cleaned with running water, and the surface moisture was wiped dry with kitchen paper. The fish meat was sliced ​​according to the texture to obtain crispy tilapia fillets (8 cm * 6 cm * 0.5 cm);

[0059] Weigh 10% Lactobacillus plantarum MY2 powder 8 cfu / g, dissolved in pure water at a mass ratio of 1:15 to obtain a bacterial liquid; then 0.9wt.% of salt, 2wt.% of erythritol, 4wt.% of cooking wine and 0.5wt.% of ginger powder are added to the bacterial liquid, and the mixture is stirred evenly to obtain a conditioning liquid; the fish fillets are soaked in the conditioning liquid at a ratio of 1g:2mL (fish fillet mass: conditioning liquid volume), and after soaking at 20°C for 3h, the water is drained and vacuum-packed, and the packaged fish fillets are placed in a freezing liquid at -36°C (the freezing liquid consists of the following components in mass percentage: 20% betaine, 18% edible alcohol with a mass concentration of 95%, 6% sodium chloride and 56% water), and when the center temperature of the fish fillets reaches -18°C, freezing is stopped to obtain conditioning crispy tilapia fillets, which can be frozen and stored at -20°C.

[0060] Comparative Example 1

[0061] The preparation method of crispy tilapia fillet is the same as that of Example 3;

[0062] 0.9wt.% of salt, 2wt.% of erythritol, 4wt.% of cooking wine and 0.5wt.% of ginger powder are added to pure water (i.e., salt, erythritol, cooking wine and ginger powder account for 0.9%, 2%, 4% and 0.5% of the mass of pure water, respectively), and stirred evenly to obtain a conditioning liquid; the fish fillets are soaked in the conditioning liquid according to 1g:2mL (fish fillet mass: conditioning liquid volume), and after soaking at 20°C for 3h, the water is drained and vacuum-packed, and the packaged fish fillets are placed in a freezing liquid at -36°C (the freezing liquid composition is the same as that in Example 3), and when the center temperature of the fish fillets reaches -18°C, the freezing is stopped, and the obtained conditioning crispy meat tilapia fillets can be frozen and stored at -20°C.

[0063] Comparative Example 2

[0064] The preparation method of crispy tilapia fillet is the same as that of Example 3;

[0065] Weigh 10% Lactobacillus plantarum MY2 powder 8cfu / g, dissolved in pure water at a mass ratio of 1:15 to obtain a conditioning solution; soaking the fish fillets in the conditioning solution at a ratio of 1g:2mL (fish fillet mass: conditioning solution volume), soaking at 20°C for 3h, draining the water and vacuum packaging, placing the packaged fish fillets in a freezing solution at -36°C (the freezing solution composition is the same as in Example 3), and stopping freezing when the center temperature of the fish fillets reaches -18°C. The obtained conditioned crispy tilapia fillets can be frozen and stored at -20°C.

[0066] Comparative Example 3

[0067] The preparation method of crispy tilapia fillet is the same as that of Example 3;

[0068] The fish fillets were soaked in pure water at a ratio of 1 g: 2 mL (fish fillet mass: pure water volume). After soaking at 20° C. for 3 h, the water was drained and vacuum packed. The packaged fish fillets were placed in a freezing liquid at -36° C. (the freezing liquid composition was the same as in Example 3). When the center temperature of the fish fillets reached -18° C., freezing was stopped. The prepared crispy tilapia fillets were frozen and stored at -20° C.

[0069] The texture, cooking loss rate and fat oxidation degree of the conditioned crispy tilapia fillets of the above embodiment and comparative example were tested after storage for 40 days. The specific testing method is as follows:

[0070] Texture measurement: The hardness and elasticity of the seasoned tilapia fillets were measured using a QTS25 texture analyzer and a TA44 flat-bottom cylindrical probe. The test parameters were: texture multi-faceted profiling mode, speed 1.0 mm / s, 2 cycles, trigger point load 5.0 g, and downward pressure distance 5.0 mm.

[0071] Cooking loss determination: record the mass of the sample before and after cooking of the conditioned crispy tilapia fillet, and calculate the cooking loss rate according to the formula; Cooking loss rate (%) = (m1-m2) / m1*100%; m1 is the mass of the conditioned crispy tilapia fillet before cooking / g; m2 is the mass of the conditioned crispy tilapia fillet after cooking / g.

[0072] Determination of fat oxidation degree: Take 1g of conditioned crispy tilapia fillet, add 9mL of 0.9wt.% NaCl solution, homogenize in an ice bath, centrifuge at 4500r / min at room temperature for 12min, and use the malondialdehyde test kit of Nanjing Jiancheng Bioengineering Institute to determine the malondialdehyde (MDA) content in the supernatant.

[0073] Hardness and elasticity are important indicators for evaluating the crispness and taste of fish meat. Figure 1 The measurement results show that compared with the comparative examples, the prepared crispy tilapia fillets in each embodiment can better maintain hardness and elasticity, and the texture of the prepared crispy tilapia fillets in Example 3 is the best.

[0074] The change of water holding capacity of fish fillets is related to the denaturation of fish protein. The cooking loss rate is an important indicator for evaluating the water holding capacity of fish. Figure 2 The results showed that the water loss of the frozen fish fillets could be effectively prevented by immersion, and the cooking loss rate of Example 3 was lower than that of the other groups, indicating that the method of the present invention can effectively reduce the denaturation of the protein in the crispy tilapia fillets.

[0075] The degree of fat oxidation is an important indicator for evaluating the quality of fish meat. MDA is the final metabolite of fat oxidation, and its content can reflect the depth of fat oxidation. The higher the MDA value, the higher the degree of fat oxidation in the fish meat, and the worse the quality, and vice versa. Figure 3 The results showed that the fish fillet of Example 3 had the lowest MDA content, indicating that it had the best quality.

[0076] The above experimental results show that the processing method provided by the present invention not only improves the flavor of the crispy tilapia fillets, but also can better maintain the crispness and quality of the crispy tilapia, thereby providing a new process for the processing of crispy tilapia.

[0077] The above are only preferred specific embodiments of the present invention, but the protection scope of the present invention is not limited thereto. Any changes or substitutions that can be easily thought of by a person skilled in the art within the technical scope disclosed by the present invention should be included in the protection scope of the present invention. Therefore, the protection scope of the present invention should be based on the protection scope of the claims.

Claims

1. A method for processing conditioned crispy tilapia fillets, characterized in that: The following steps are involved: Soaking the crispy tilapia fillets with the conditioning liquid, draining the water after the soaking, vacuum packaging, and freezing to obtain the conditioned crispy tilapia fillets; The conditioning liquid consists of plant lactobacillus MY2, water, salt, erythritol, cooking wine and ginger powder.

2. The method for processing the cooked crispy tilapia fillet according to claim 1, characterized in that: The preparation steps of the crispy tilapia fillet are as follows: slicing the cleaned tilapia according to the texture of the fish meat to obtain the crispy tilapia fillet.

3. The method for processing the cooked crispy tilapia fillet according to claim 1, characterized in that: The preparation method of the conditioning liquid is as follows: mixing the bacterial powder of the plant lactobacillus MY2 with water to obtain a bacterial liquid; adding salt, erythritol, cooking wine and ginger powder to the bacterial liquid, stirring evenly to obtain the conditioning liquid.

4. The method for processing the cooked crispy tilapia fillet according to claim 3, characterized in that: The mass ratio of the powder of Lactobacillus plantarum MY2 to water is 1:(15-20); And / or, the salt, erythritol, cooking wine and ginger powder account for 0.8-0.9%, 1%-2%, 2-4% and 0.3-0.5% of the mass of the bacterial liquid respectively.

5. The method for processing the cooked crispy tilapia fillet according to claim 4, characterized in that: The mass ratio of the powder of Lactobacillus plantarum MY2 to water is 1:(15-18); And / or, the salt, erythritol, cooking wine and ginger powder account for 0.8-0.9%, 1%-1.5%, 2-3% and 0.3-0.4% of the mass of the bacterial liquid respectively.

6. The method for processing the seasoned crispy tilapia fillet according to claim 1, characterized in that: The soaking temperature is 15-20° C. and the soaking time is 3-5 hours.

7. The method for processing the cooked crispy tilapia fillet according to claim 1, characterized in that: The mass of the crispy tilapia fillet and the volume of the conditioning liquid are 1 g: (1.5-2) mL.

8. The method for processing the cooked crispy tilapia fillet according to claim 1, characterized in that: The freezing process comprises the following steps: placing the vacuum-packed crispy tilapia fillets into a freezing liquid at -36 to -40°C, and stopping the freezing when the center temperature of the crispy tilapia fillets reaches -18°C.

Images