Method for preparing and preserving the flavor of pre-cooked barbecued spring fish

Abstract

The application discloses a preparation and flavor keeping method of pre-prepared barbecue spring fish, and belongs to the technical field of pre-prepared fish food processing. The method is to marinate the pre-processed spring fish by using a marinating soy sauce composition, brush edible oil and barbecue sauce on the surface of the spring fish in sequence after marinating, and then perform barbecue; cool the barbecue spring fish to room temperature, package and freeze; before eating, remove the frozen pre-prepared spring fish, brush edible oil without thawing, and then directly perform reheating treatment by using an oven. The method can maximize the texture characteristics such as chewiness and elasticity of the freshly prepared barbecue spring fish. Meanwhile, the loss of water and flavor substances in the reheating process can be reduced, and the characteristics of the freshly prepared product can be maximally reserved.

Description

Technical Field

[0001] This invention belongs to the field of pre-prepared fish food processing technology, specifically relating to a method for preparing and preserving the flavor of pre-prepared grilled capelin. Background Technology

[0002] Pre-prepared meals refer to non-ready-to-eat pre-packaged dishes made from livestock and poultry meat and products, aquatic products and products, fruits and vegetables and products, etc., which undergo preliminary processing, marinating or seasoning, cooking, and packaging followed by sterilization or non-sterilization, or are not cooked and sterilized after packaging. These dishes require reheating before consumption. With economic development and the increasing penetration of modern lifestyles among young people, pre-prepared meals have captured consumers' attention due to their no-cutting, no-washing, and no-preparation characteristics. They significantly save cooking time while maintaining a high standard of food quality, provided that the raw materials meet health and safety requirements. This effectively caters to the current trend of consumption upgrading and the emphasis on food quality, indicating a vast potential for industry development.

[0003] Existing flavor preservation technologies for pre-prepared fish products mostly focus on low-temperature freezing, vacuum packaging, or the addition of antioxidants. While these can extend shelf life to some extent, they struggle to specifically address the flavor loss, fat oxidation, and textural deterioration issues associated with grilled capelin. Furthermore, the diversity of reheating methods (such as microwave, oven, and air fryer reheating) further complicates flavor preservation. Under different reheating conditions, the rate of flavor substance loss and the degree of fat oxidation vary significantly, making it difficult to achieve standardized flavor presentation. During reheating, high temperatures accelerate the oxidative decomposition of polyunsaturated fatty acids in the fish, generating unsaturated aldehydes such as hexanal and heptaldehyde. Excessive accumulation can lead to rancid or fishy odors, disrupting the original flavor balance. On the other hand, the thermal effect of reheating further drives Maillard reactions, generating pyrazines and pyridines, which impart roasted and caramelized aromas. The amount of these substances generated is closely related to reheating temperature and time, directly determining the characteristic flavor profile of pre-prepared grilled fish. In addition, the volatilization loss of flavor substances and the interactions between different components during reheating also alter the product's flavor profile.

[0004] Therefore, there is an urgent need to develop a dedicated method for preserving the flavor characteristics and quality issues of pre-cooked grilled capelin. Summary of the Invention

[0005] The present invention aims to solve the problem of flavor loss in existing pre-prepared grilled fish products after reheating.

[0006] To solve the above-mentioned technical problems, the present invention provides a method for preparing and preserving the flavor of pre-cooked grilled capelin, and the specific technical solution adopted is as follows:

[0007] A method for preparing and preserving the flavor of pre-cooked grilled capelin involves marinating the pre-treated capelin with a marinating soy sauce composition, brushing the surface of the capelin with edible oil and barbecue sauce, and then grilling it. After grilling, the capelin is cooled to room temperature and then frozen for preservation. Before consumption, the frozen pre-cooked capelin is removed, brushed with edible oil, and then reheated directly in an oven.

[0008] Preferably, the raw materials for the soy sauce composition include the following components in parts by weight:

[0009] 90 parts soy sauce; 10 parts dark soy sauce; 4 parts ginger; 4 parts scallions; 3 parts star anise; 2 parts Sichuan peppercorns; 4 parts cooking wine; 20 parts water.

[0010] More preferably, the soy sauce composition is prepared by mixing the components, boiling them, cooling them to room temperature, and then passing them through a 30-mesh sieve and retaining the filtered portion.

[0011] Preferably, the marinating is performed by mixing capelin and marinating for 10-15 minutes in a mass ratio of (25-30):1.

[0012] More preferably, the marinating is performed by mixing capelin and marinating for 12 minutes in a mass ratio of capelin to marinating soy sauce composition of 28:1.

[0013] Preferably, the barbecue sauce comprises the following components in parts by weight:

[0014] 4 parts oyster sauce; 4 parts chicken bouillon; 0.75 parts white sugar; 1.25 parts sesame oil; 4 parts Sprite; 20 parts cooking wine; 14 parts 80% sauce; 0.75 parts sweet bean sauce; 45 parts garlic chili sauce.

[0015] The barbecue sauce is prepared by filtering out chili pepper particles after the above ingredients are thoroughly mixed.

[0016] Preferably, the reheating process involves placing the unthawed pre-prepared capelin directly into a preheated oven and baking it at 190-210°C for 2-5 minutes.

[0017] More preferably, the reheat treatment is carried out at 200°C for 4 minutes.

[0018] Preferably, the specific steps of the method are as follows:

[0019] (1) After removing the internal organs and gills of the capelin, clean it thoroughly and set aside; at the same time, prepare the marinade soy sauce mixture and barbecue sauce and set aside.

[0020] (2) Mix capelin and marinate at room temperature for 12 minutes after mixing them in a mass ratio of 28:1.

[0021] (3) Take out the capelin marinated in step (2) and brush cooking oil and barbecue sauce on the surface of the capelin in turn. Then transfer the capelin to the oven and bake at 200℃ for 8 minutes.

[0022] (4) Take out the capelin that has been baked in step (3) and immediately vacuum pack it, then freeze it at -20℃;

[0023] (5) Before use, take out the pre-prepared capelin that was frozen in step (4), brush it with cooking oil without thawing, and put it into the preheated oven. Turn on the hot air and bake at 200℃ for 4 minutes.

[0024] More preferably, the method further includes step (6); step (6) is to take out the reheated capelin, brush it with cooked oil and sprinkle it with barbecue seasoning.

[0025] Compared with the prior art, the beneficial effects obtained by the present invention are as follows:

[0026] A uniquely flavored grilled capelin is created using a specially formulated marinade and barbecue sauce. After preparation, the capelin is vacuum-packed and frozen for long-term storage. Before consumption, the pre-prepared capelin is brushed with oil directly after unpacking and then reheated in an oven. During the initial baking, the capelin is cooked to about 80% done, and the reheating process ensures it is fully cooked. The reheated pre-prepared grilled capelin experiences minimal moisture loss and retains its excellent textural properties and flavor compounds to the maximum extent, effectively solving the problems of moisture loss, flavor imbalance, textural deterioration, and difficulty in controlling standards after reheating in grilled pre-prepared capelin. Attached Figure Description

[0027] The accompanying drawings, which form part of this invention, are used to provide a further understanding of the invention. The illustrative embodiments of the invention and their descriptions are used to explain the invention and do not constitute an undue limitation of the invention. In the drawings:

[0028] Figure 1 The effects of different thawing and reheating methods on the textural properties of pre-cooked grilled capelin;

[0029] Among them, A represents the effect on the hardness of pre-cooked grilled capelin; B represents the effect on the cohesiveness of pre-cooked grilled capelin.

[0030] C represents the effect on the chewiness of pre-cooked grilled capelin; D represents the effect on the elasticity of pre-cooked grilled capelin.

[0031] Figure 2 To investigate the effects of different thawing and reheating methods on the moisture content of pre-cooked grilled capelin.

[0032] Figure 3 To investigate the effects of different thawing and reheating methods on the reheat loss rate of pre-cooked grilled capelin.

[0033] Figure 4 The results of measuring the electronic nose of pre-cooked grilled capelin treated with different thawing and reheating methods. Detailed Implementation

[0034] The embodiments of the present invention will be described in detail below with reference to the accompanying drawings. However, the present invention can be implemented by a variety of different embodiments as defined and covered by the claims.

[0035] Unless otherwise stated, the materials, reagents, instruments, and methods used in the following embodiments are all conventional materials, reagents, instruments, and methods in the art, and can be obtained by those skilled in the art through commercial channels.

[0036] Example 1

[0037] This embodiment provides a method for preparing and preserving the flavor of pre-cooked grilled capelin, with the specific steps as follows:

[0038] (1) Raw material processing: After removing the internal organs (keeping the fish eggs) and gills from the capelin, clean it thoroughly and set it aside;

[0039] (2) Preparation of the pickled soy sauce composition: Weigh the raw materials according to the following weight ratio, mix them, boil them, let them cool to room temperature, filter them, and keep the filtrate:

[0040] 90 parts soy sauce; 10 parts dark soy sauce; 4 parts ginger; 4 parts scallions; 3 parts star anise; 2 parts Sichuan peppercorns; 4 parts cooking wine; 20 parts water;

[0041] (3) Add marinating soy sauce to the container containing the prepared capelin in step (1) according to the mass ratio of capelin to marinating soy sauce filtrate = 28:1, mix well and marinate for 12 minutes;

[0042] (4) Take out the capelin marinated in step (3), brush it with cooking oil and barbecue sauce respectively, put it in the oven with hot air on, bake at 200℃ for 8 minutes, until it is about 80% cooked; the preparation process of the barbecue sauce is as follows: mix the raw materials in the following weight ratio, stir evenly, filter to remove the chili particles and set aside:

[0043] 4 parts oyster sauce; 4 parts chicken bouillon; 0.75 parts white sugar; 1.25 parts sesame oil; 4 parts Sprite; 20 parts cooking wine; 14 parts 80% sauce; 0.75 parts sweet bean sauce; 45 parts garlic chili sauce.

[0044] (5) Take out the capelin after grilling in step (4) and immediately vacuum pack it, then store it at -20℃;

[0045] (6) Take out the capelin that has been preserved in step (5), brush it with oil and put it into a preheated oven without thawing. Bake at 200°C for 4 minutes with the hot air on.

[0046] (7) Brush the reheated capelin from step (6) with cooked oil and sprinkle with barbecue seasoning to make the finished product.

[0047] Example 2

[0048] This embodiment provides a method for preparing and preserving the flavor of pre-cooked grilled capelin, with the specific steps as follows:

[0049] (1) Raw material processing: After removing the internal organs (keeping the fish eggs) and gills from the capelin, clean it thoroughly and set it aside;

[0050] (2) Preparation of the pickled soy sauce composition: Weigh the raw materials according to the following weight ratio, mix them, boil them, let them cool to room temperature, filter them, and keep the filtrate:

[0051] 90 parts soy sauce; 10 parts dark soy sauce; 4 parts ginger; 4 parts scallions; 3 parts star anise; 2 parts Sichuan peppercorns; 4 parts cooking wine; 20 parts water;

[0052] (3) Add marinating soy sauce to the container containing the prepared capelin in step (1) according to the mass ratio of capelin to marinating soy sauce filtrate = 25:1, mix well and marinate for 12 minutes;

[0053] (4) Take out the capelin marinated in step (3), brush it with cooking oil and barbecue sauce respectively, put it in the oven with hot air on, bake at 200℃ for 8 minutes, until it is about 80% cooked; the preparation process of the barbecue sauce is as follows: mix the raw materials in the following weight ratio, stir evenly, filter to remove the chili particles and set aside:

[0054] 4 parts oyster sauce; 4 parts chicken bouillon; 0.75 parts white sugar; 1.25 parts sesame oil; 4 parts Sprite; 20 parts cooking wine; 14 parts 80% sauce; 0.75 parts sweet bean sauce; 45 parts garlic chili sauce.

[0055] (5) Take out the capelin after grilling in step (4) and immediately vacuum pack it, then store it at -20℃;

[0056] (6) Take out the capelin that has been preserved in step (5), brush it with oil and put it in the oven without thawing, and bake it at 200℃ for 4 minutes;

[0057] (7) Brush the reheated capelin from step (6) with cooked oil and sprinkle with barbecue seasoning to make the finished product.

[0058] Example 3

[0059] This embodiment provides a method for preparing and preserving the flavor of pre-cooked grilled capelin, with the specific steps as follows:

[0060] (1) Raw material processing: After removing the internal organs (keeping the fish eggs) and gills from the capelin, clean it thoroughly and set it aside;

[0061] (2) Preparation of the pickled soy sauce composition: Weigh the raw materials according to the following weight ratio, mix them, boil them, let them cool to room temperature, filter them, and keep the filtrate:

[0062] 90 parts soy sauce; 10 parts dark soy sauce; 4 parts ginger; 4 parts scallions; 3 parts star anise; 2 parts Sichuan peppercorns; 4 parts cooking wine; 20 parts water;

[0063] (3) Add marinating soy sauce to the container containing the prepared capelin in step (1) according to the mass ratio of capelin: marinating soy sauce filtrate = 30:1, mix well and marinate for 12 minutes;

[0064] (4) Take out the capelin marinated in step (3), brush it with cooking oil and barbecue sauce respectively, put it in the oven with hot air on, bake at 200℃ for 8 minutes, until it is about 80% cooked; the preparation process of the barbecue sauce is as follows: mix the raw materials in the following weight ratio, stir evenly, filter to remove the chili particles and set aside:

[0065] 4 parts oyster sauce; 4 parts chicken bouillon; 0.75 parts white sugar; 1.25 parts sesame oil; 4 parts Sprite; 20 parts cooking wine; 14 parts 80% sauce; 0.75 parts sweet bean sauce; 45 parts garlic chili sauce.

[0066] (5) Take out the capelin after grilling in step (4) and immediately vacuum pack it, then store it at -20℃;

[0067] (6) Take out the capelin that has been preserved in step (5), brush it with oil and put it in the oven without thawing, and bake it at 200℃ for 4 minutes;

[0068] (7) Brush the reheated capelin from step (6) with cooked oil and sprinkle with barbecue seasoning to make the finished product.

[0069] Comparative Example 1

[0070] This comparative example provides a method for preparing and preserving the flavor of grilled capelin. The preparation process of the capelin is the same as in Example 1. The difference is that before reheating the capelin, the stored capelin is thawed to room temperature and then reheated in an oven.

[0071] Comparative Example 2

[0072] This comparative example provides a method for preparing and preserving the flavor of grilled capelin. The preparation process of the capelin is the same as in Example 1. The difference is that the capelin is reheated using an air fryer. Before reheating, the stored capelin is not thawed, and then it is reheated using an air fryer. The air fryer temperature is 200°C, and the heating time is 4 minutes.

[0073] Comparative Example 3

[0074] This comparative example provides a method for preparing and preserving the flavor of grilled capelin. The preparation process of the capelin is the same as in Example 1. The difference is that the capelin is reheated using a microwave oven. Before reheating in the microwave oven, the capelin product is not thawed and is reheated directly. During reheating, the microwave oven operates at 700W, and the heating time is 1 minute.

[0075] Example of effect

[0076] The grilled capelin prepared in Example 1 and Comparative Examples 1-3, after being stored at -20°C for 30 days, were reheated, and their textural properties, moisture content, and flavor were measured. Textural properties were determined using a texture analyzer to measure hardness, cohesiveness, chewiness, and elasticity; flavor was determined using an electronic nose to analyze radar maps of the main flavor compounds.

[0077] (1) Determination of textural properties

[0078] The method was slightly modified from Ding Mo's (Study on Processing Technology and Quality Changes of Crispy Grass Carp Fillets during Storage [D]. Shanghai; Shanghai Ocean University, 2018.). A section (approximately 1.7 cm × 2.2 cm) from the same part of each fish was taken for TPA testing. A P / 50 probe was used, with the following parameters: probe velocity before measurement 2.00 mm / min, velocity during measurement 1.00 mm / min, velocity after measurement 2 mm / min, strain 50.0%, trigger force 5 g, and two cycles with a 5 s interval. Each sample group was tested in triplicate.

[0079] The results of the determination of textural properties are as follows: Figure 1 As shown. From Figure 1 It can be seen from the TPA test results of this fish meat that the hardness of thawed and unthawed fish meat ( Figure 1 A) Cohesiveness ( Figure 1 B) and chewiness ( Figure 1C) There was no significant difference, but the microwave group showed the greatest hardness, chewiness, and cohesiveness, while the oven and air fryer groups showed no significant differences in these parameters. The change in hardness may be related to moisture loss. Air fryers use forced convection of hot air combined with micro-pressure to heat food, rapidly evaporating moisture and thus affecting the product's hardness. Therefore, air fryers produced the highest hardness, while the oven-baked food, before thawing, had the lowest hardness, indicating reduced moisture loss during heating, making it a good heating method. Meanwhile, through... Figure 1 As shown in D, among the three heating methods, the oven heating method is the most effective, especially for samples that are reheated in the oven without being thawed.

[0080] (2) Moisture content

[0081] The determination was performed using the direct drying method, in accordance with the national standard GB5009.3—2016.

[0082] Take a flat glass weighing bottle and place it in a drying oven at 101~105℃ with the cap tilted against the side. Heat for 1.0 h, remove, cap, and cool in a desiccator for 0.5 h. Weigh the bottle, and repeat the drying process until the difference between two weighings does not exceed 2 mg, which is considered constant weight. Quickly grind the well-mixed sample until the particles are less than 2 mm. Weigh 3 g of the sample (accurate to 0.0001 g) and place it in this weighing bottle, ensuring the thickness does not exceed 10 mm. Cap the bottle, weigh accurately, and place it in a drying oven at 101~105℃ with the cap tilted against the side. Dry for 2~4 h, cap, remove, and cool in a desiccator for 0.5 h. Weigh the bottle again. Then dry in a drying oven at 101~105℃ for about 1 h, remove, and cool in a desiccator for 0.5 h. Weigh the bottle again. Repeat the above steps until the difference between two weighings does not exceed 2 mg, which is considered constant weight.

[0083] The moisture content in the sample is calculated using the following formula:

[0084]

[0085] In the formula:

[0086] ①X——The moisture content in the sample, in grams per 100 grams (g / 100 g).

[0087] ②m1——The mass of the weighing bottle (with sea sand and glass rod) and the sample, in grams (g);

[0088] ③m2——The mass of the weighing bottle (with sea sand and glass rod) and the sample after drying, in grams (g);

[0089] ④m3——The mass of the weighing bottle (with sea sand and glass rod), in grams (g);

[0090] ⑤100——Unit conversion factor.

[0091] ⑥ When the moisture content is ≥1g / 100g, the calculation result shall be retained to three significant figures;

[0092] ⑦ When the moisture content is <1g / 100g, the calculation result should be retained to two significant figures.

[0093] Figure 2 This shows the moisture content of capelin after thawing and before thawing, when grilled using three different heating methods. For example... Figure 2 As shown, during the reheating process of capelin, the effects of oven, microwave, and air fryer methods on the moisture content of thawed capelin were not significant, and the difference between thawed and unthawed capelin was relatively small. However, from... Figure 2 It can be seen that oven heating resulted in the highest moisture content and the best effect (p<0.05). Among the three different reheating methods, oven reheating of unfrozen pre-cooked capelin resulted in the highest moisture content (p<0.05), proving that oven reheating directly without thawing is the most effective method.

[0094] (3) Reheat loss rate

[0095] Following the method of Bao Yuhua et al. (Effects of different pre-treatment and reheating methods on the quality of frozen pre-cooked lamb chops [J]. Meat Research, 2026, 40(05): 52-8.), capelin was removed and dried with kitchen paper to remove surface moisture and oil, and then weighed. The reheating loss rate formula is as follows:

[0096]

[0097] In the formula:

[0098] ① For thawed capelin, m1 is the mass of capelin after thawing / g;

[0099] ② For unthawed samples, m1 is the mass of capelin after freezing / g;

[0100] ③m2 is the mass of capelin after reheating (g).

[0101] Figure 3 The results show the effects of different thawing and reheating methods on the reheating loss rate of pre-cooked grilled capelin. For example... Figure 3As shown, microwave reheating results in the highest moisture loss. This is likely due to the high heating intensity, rapid temperature rise, localized hot spots, and lack of an external protective layer, which are the fundamental reasons for the highest moisture loss rate. Compared to the slow convection heating of an oven or the hot air circulation of an air fryer, microwaves evaporate a large amount of moisture in a short time, forcing it to migrate rapidly from the interior of the tissue to the surface, ultimately escaping as steam, thus resulting in significant mass (weight) loss. There is no significant difference in reheating loss between thawed and uncolded fish. Oven and microwave reheating methods show the smallest reheating losses with no significant difference.

[0102] (4) Electronic nose for flavor determination

[0103] The c-Nose electronic nose system was used to analyze the odor characteristics of capelin samples treated with different baking times. A slight modification of the method by Choi HY et al. (Choi HY, Woo HE, Go ES, et al. Flavor characteristics of garlic fish cakes using electronic nose and tongue analyses [J]. Scientific Reports, 2024, 14(1)) was made. 5.0 g of crushed capelin was weighed into a sealed 20 mL headspace vial. After a water bath at 60 °C for 15 min, clean, dry air was used as the carrier gas for measurement. The gas flow rate was 200 mL / min, the measurement phase lasted 2 min, the washing time was 120 s, and the injection time was 120 s. The electronic nose system was equipped with 28 different semiconductor sensors. The codes and corresponding volatile compound specific sensitivities of the electronic nose semiconductor sensors are shown in Table 1.

[0104] Table 1 Sensor Performance Description

[0105] sensor Sensing material Concentration range (mL / L) S 1 Alkanes, smoke 0.2~10 S 2 Alcohols, aldehydes, and short-chain alkanes 0.001~1 S 3 ozone 0.01~1 S 4 Sulfides, hydrogen sulfide 0.001~0.2 S 5 Nitrogen compounds, ammonia 0.005~0.5 S 6 Organic gases, benzoic acid, aldehydes, aromatic compounds 0.005~0.5 S 7 Short-chain alkanes, natural gas, biogas 0.3~10 S 8 Short-chain alkanes 0.3~10 S 9 Short-chain alkanes 0~0.5 S 10 hydrogen 0.1~1 S 11 Allyl sulfide 0.3~10 S 12 Ketones and alcohols 0.3~10 S 13 methane 0.3~10 S 14 combustible gas 0.3~10 S 15 Volatile organic compounds, odor 0.001~0.03 S 16 Butane, liquefied petroleum gas 0.5~10 S 17 methane, natural gas 0.5~10 S 19 Short-chain alkanes, methane 0.1~1 S 20 Volatile organic compounds, alcohols, methanol 0.001~0.05 S 21 Amines, sulfur-containing gases 0.001~0.2 S 22 Aliphatic hydrocarbons, alicyclic hydrocarbons, halogenated hydrocarbons 0.001~0.1 S 23 Alkanes, alkenes 0.001~0.03 S 24 Polluted air, hydrogen 0.03~1 S 25 methane, propane 0.3~10 S 26 Organic esters, terpenes 0.5~10 S 27 Sterols 0.001~0.03 S 28 Refrigerant gas 0.1~10

[0106] Figure 4 Results of electronic nose measurements on pre-cooked grilled capelin treated with different thawing and reheating methods. Figure 4As shown, the S2 (alcohols, aldehydes, short-chain alkanes) and S12 (ketones, alcohols) sensors in the unthawed oven group showed significantly higher levels than other groups (p<0.05). Alcohols are produced through the thermal oxidative degradation of fatty acids containing multiple unsaturated bonds, the degradation of amino acids, or microbial oxidation, contributing to the overall aroma of grilled capelin. Aldehydes are substances produced by the oxidation and degradation of fats during the baking process and are considered one of the core aroma components in meat products. The S26 (organic esters, terpenes) sensor shows that organic esters can provide a fresh, fruity aroma to grilled fish, masking or softening the fishy smell itself. Together with alcohols, ketones, aldehydes, and other fat oxidation products, they form a rich aroma network, enhancing the overall roundness and pleasantness of the flavor. The ester content varies significantly in different baking processes (charcoal grilling, frying) and is often used as a fingerprint marker to distinguish processes. Esters usually come from the esterification reactions of various alcohols and carboxylic acids, and most esters exhibit fruity flavors. They are mainly the main aromatic compounds generated by the Maillard reaction during baking, giving meat products a rich meaty aroma. Sulfur compounds are crucial flavor compounds in capelin during baking, contributing saltiness, smokiness, and meatiness. The results from sensors S2, S12, S22, and S26 (showing higher scores for baked fish using an oven without thawing compared to other methods) indicate that reheating fish in an oven without thawing is the best way to preserve flavor.

[0107] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A method for preparing and preserving the flavor of pre-cooked grilled capelin, characterized in that, Pre-treated capelin is marinated using a marinating soy sauce composition. After marinating, the capelin is brushed with cooking oil and barbecue sauce before being grilled. The grilled capelin is cooled to room temperature, packaged, and then frozen for storage. Before consumption, the frozen capelin is removed, brushed with cooking oil, and then reheated in an oven.

2. The method for preparing and preserving the flavor of pre-cooked grilled capelin according to claim 1, characterized in that, The raw materials for the soy sauce composition include the following components in parts by weight: 90 parts soy sauce; 10 parts dark soy sauce; 4 parts ginger; 4 parts scallions; 3 parts star anise; 2 parts Sichuan peppercorns; 4 parts cooking wine; 20 parts water.

3. The method for preparing and preserving the flavor of pre-cooked grilled capelin according to claim 2, characterized in that, The soy sauce composition is prepared by mixing the components, boiling them, cooling them to room temperature, and then passing them through a 30-mesh sieve, retaining the filtered portion.

4. The method for preparing and preserving the flavor of pre-cooked grilled capelin according to claim 1, characterized in that, The marinating process involves mixing capelin and marinating the mixture for 10-15 minutes at a mass ratio of (25-30):

1.

5. The method for preparing and preserving the flavor of pre-cooked grilled capelin according to claim 4, characterized in that, The marinating process involves mixing capelin and marinating for 12 minutes in a mass ratio of 28:1 (capelin: marinating soy sauce composition).

6. The method for preparing and preserving the flavor of pre-cooked grilled capelin according to claim 1, characterized in that, The barbecue sauce comprises the following components in parts by weight: 4 parts oyster sauce; 4 parts chicken bouillon; 0.75 parts white sugar; 1.25 parts sesame oil; 4 parts Sprite; 20 parts cooking wine; 14 parts 80% sauce; 0.75 parts sweet bean sauce; 45 parts garlic chili sauce. The barbecue sauce is prepared by thoroughly mixing the above ingredients and then filtering to remove the chili particles.

7. The method for preparing and preserving the flavor of pre-cooked grilled capelin according to claim 1, characterized in that, The reheating process involves placing the unthawed pre-prepared capelin directly into a preheated oven and baking it at 190-210°C for 2-5 minutes.

8. The method for preparing and preserving the flavor of pre-cooked grilled capelin according to claim 7, characterized in that, During the reheat treatment, bake at 200℃ for 4 minutes.

9. The method for preparing and preserving the flavor of pre-cooked grilled capelin according to claim 1, characterized in that, The specific steps are as follows: (1) After removing the internal organs and gills of the capelin, clean it thoroughly and set aside; at the same time, prepare the marinade soy sauce mixture and barbecue sauce and set aside. (2) Mix capelin and marinate at room temperature for 12 minutes after mixing them in a mass ratio of 28:

1. (3) Take out the capelin marinated in step (2) and brush cooking oil and barbecue sauce on the surface of the capelin in turn. Then transfer the capelin to the oven and bake at 200℃ for 8 minutes. (4) Take out the capelin that has been baked in step (3) and immediately vacuum pack it, then freeze it at -20℃; (5) Before use, take out the pre-prepared capelin that was frozen in step (4), brush it with cooking oil without thawing, and put it into the preheated oven. Turn on the hot air and bake at 200℃ for 4 minutes.

10. The method for preparing and preserving the flavor of pre-cooked grilled capelin according to claim 9, characterized in that, It also includes step (6); step (6) is to take out the reheated capelin, brush it with cooked oil and sprinkle it with barbecue seasoning.

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