AU2020103297A4 - A refrigerating and refreshing method for aquatic products - Google Patents
A refrigerating and refreshing method for aquatic products Download PDFInfo
- Publication number
- AU2020103297A4 AU2020103297A4 AU2020103297A AU2020103297A AU2020103297A4 AU 2020103297 A4 AU2020103297 A4 AU 2020103297A4 AU 2020103297 A AU2020103297 A AU 2020103297A AU 2020103297 A AU2020103297 A AU 2020103297A AU 2020103297 A4 AU2020103297 A4 AU 2020103297A4
- Authority
- AU
- Australia
- Prior art keywords
- aquatic products
- parts
- refrigerating
- coating
- flour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Ceased
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
Abstract
The invention discloses a refrigerating and refreshing method for aquatic products, which is
implemented according to the following steps of cleaning raw materials of aquatic products,
pickling, refrigerating, coating, paste-coating, coating, frying, quickly freezing, and refrigerating.
The invention uses biological additives and food materials as fresh-keeping agents and adopting
5 special treatment to achieve the purpose of refrigerating and refreshing.
Description
Editorial Note 2020103297 There is 8 pages of Description only.
d e s c r i p t i o n
[0001] The present invention relates to the technical field of processing and storage of aquatic products, in particular to a refrigerating and refreshing method for aquatic
products.
[0001] In a very large total output of aquatic products, freshness plays an important role in the quality and price of aquatic products. However, the freshness of aquatic products
decreases quickly after death due to the high content of moisture and protein, and
deterioration is very perishable. In order to meet increasing consumer demands for the
freshness of aquatic products, it is necessary to develop the current processing and
refreshing technologies to keep the original freshness of aquatic products to a great extent.
[0002] At present, the refreshing technology of aquatic products mainly includes a physical refreshing method, a chemical refreshing, and a biological refreshing method.
The current physical refreshing method is realized mainly by controlling the conditions of
the refreshing process, such as low-temperature treatment, controlled atmosphere
treatment, high-pressure treatment, radiation, or dewatering and drying treatment, to
change the original states of the aquatic products more or less. The chemical refreshing
method includes food additives, salting, sugaring, fumigation, and ozone. However,
chemical additives do not consistent with the health requirements of people. Biological
refreshing is to achieve the purpose of freshness by adding biological fresh-keeping
agents. By mainly taking natural products extracted from animals, plants, or
microorganisms as fresh-keeping agents, biological refreshing has the advantages of
safety, health, and efficiency and more conforms to the current development.
[0003] However, it is rare to use directly edible food materials as additives for
refrigerating and refreshing.
d e s c r i p t i o n
[0004] The present invention aims to provide a refrigerating and refreshing method for aquatic products, using biological additives and food materials as fresh-keeping agents,
and adopting special treatment to achieve the purpose of refrigerating and refreshing.
[0005] The technical solution employed in the present invention is a refrigerating and refreshing method for aquatic products, which is implemented according to the following
steps:
[0006] Step 1, cleaning raw materials of aquatic products;
[0007] Step 2, pickling the cleaned raw materials of aquatic products with a pickling material, wherein the pickling time is 4-5 hours, and the pickling temperature is 0-4 DEG
[0008] Step 3, refrigerating the pickled aquatic products;
[0009] Step 4, placing the refrigerated aquatic products in coating flour for a coating to obtain flour-coated aquatic products;
[0010] Step 5, mixing the coating flour and water according to a mass ratio being (1:1.4) (1:1.5) to obtain a paste-coated mixed liquid, and placing the paste-coated aquatic
products in the paste-coated mixed liquid for impregnating for 30-60 seconds;
[0011] Step 6, coating the impregnated aquatic products with coating flour to prepare aquatic product blanks;
[0012] Step 7, placing the blanks in a vacuum frying device at 182-187 DEG C for frying for 35-40 seconds;
[0013] Step 8, quickly freezing the fried blanks for 2 minutes in an environment at (-55)
(-65) DEG C, wherein the refrigerating rate is (-55)-(-65) DEG C per 2 minutes;
[0014] Step 9, refrigerating the quickly-frozen blanks obtained in step 8 in an environment at (-20)-(-25) DEG C.
[0015] The present invention has advantages.
[0016] The refrigerating temperature in step 3 is (-30)-(-50) DEG C.
d e s c r i p t i o n
[0017] The pickling material in step 2 includes chitosan with a mass fraction being 3%-5% and water being the balance.
[0018] The coating flour consists of 80-90 parts of medium gluten wheat flour, 5-10 parts of glucose, 2-5 parts of salt, 2-5 parts of parsley flakes, 1-6 parts of dry yeast, and 3-6
parts of sugar-based on parts by mass.
[0019] The coating flour consists of 50-60 parts of high gluten wheat flour, 20-30 parts of modified corn starch, 3-6 parts of salt, and 5-10 parts of foaming agent based on parts
by mass.
[0020] The present invention has the beneficial effects that compared with the prior art, the freshness of the aquatic products can be maintained well.
[0021] The present invention will be described in detail by combining the following embodiments.
[0022] The present invention provides a refrigerating and refreshing method for aquatic products, which is implemented according to the following steps:
[0023] Step 1, cleaning raw materials of aquatic products;
[0024] Step 2, pickling the cleaned raw materials of aquatic products with a pickling material, wherein the pickling time is 4-5 hours;
[0025] Step 3, refrigerating the pickled aquatic products;
[0026] Step 4, placing the refrigerated aquatic products in coating flour for a coating to obtain flour-coated aquatic products;
[0027] Step 5, mixing coating paste and water according to a mass ratio being (1:1.4)
(1:1.5) to obtain a paste-coated mixed liquid, and placing the flour-coated aquatic
products in the paste-coated mixed liquid for impregnating for 30-60 seconds;
[0028] Step 6, coating the impregnated aquatic products with the coating flour to prepare aquatic product blanks;
[0029] Step 7, placing the blanks in a vacuum frying device at 182-187 DEG C for frying d e s c r i p t i o n for 35-40 seconds, wherein a coating layer of the aquatic products can be cured, especially by frying, and the aquatic product can be sealed well to keep its freshness by using grease as an emulsifying agent;
[0030] Step 8, quickly freezing the fried blanks for 2 minutes in an environment at (-55) (-65) DEG C, wherein the refrigerating rate is (-55)-(-65) DEG C per 2 minutes;
[0031] Step 9, refrigerating the quickly-frozen blanks obtained in step 8 in an environment at (-20)-(-25) DEG C.
[0032] The refrigerating temperature in step 3 is (-30)-(-50) DEG C.
[0033] The pickling material in step 2 includes chitosan with a mass fraction being 3%-5% and water being the balance.
[0034] The coating flour consists of 80-90 parts of medium gluten wheat flour, 5-10 parts of glucose, 2-5 parts of salt, 2-5 parts of parsley flakes, 1-6 parts of dry yeast, and 3-6
parts of sugar-based on parts by mass.
[0035] The coating flour consists of 50-60 parts of high gluten wheat flour, 20-30 parts of modified corn starch, 3-6 parts of salt, and 5-10 parts of foaming agent based on parts
by mass.
[0036] Bread crumb consists of 60-70 parts of high gluten wheat flour, 3-5 parts of salt, -10 parts of dry yeast, 5-10 parts of palm oil, 10-15 parts of annatto extract, 3-5 parts of
vitamin C, and 3-6 parts of sugar-based on parts by mass.
[0037] The present invention has the following key points:
[0038] First, in terms of steps, the refrigerating temperature of the pickling material frozen in step 3 is (-30) - (-50) DEG C. Using the step, it can be ensured that the pickling
material will not be thawed during frying in the later step 7. In this way, the freshness of
the aquatic products can be prevented from being destroyed during drying at a high
temperature, the power consumption of quick freezing in step 8 is also saved, and the
quality of the aquatic products shifting from high temperature to low temperature is
prevented from being deteriorated.
d e s c r ip t i o n
[0039] Second, the coating flour, the coating paste, and the bread crumb are used as refrigerating refreshing constituents. 1) The coating flour layer directly contacts with the aquatic products and is a powdered material including medium gluten wheat flour, glucose, salt, parsley flakes, and dry yeast. The coating flour is coated on surfaces of aquatic products, and its function is that the flour can absorb the moisture on the surface of a matrix and provide a bonding force between the matrix material and an edible film layer to prevent the separation of matrix food and the edible film layer and further maintain the freshness of the aquatic products. 2) The coating paste layer is a layer formed from a pasty substance prepared from high gluten wheat flour, modified corn starch, salt, a forming agent, and various constituents. With a reasonable proportion of various constituents, the stability, the viscosity, and the brittleness of the coating paste can be improved, and the oil content of the product is reduced. Its role is crucial, and its film-forming property is good.
[0040] Third, the aquatic products are pickled with the pickling materials in a combination with an ice temperature of 0-4 DEG C, and the growth and the metabolism of microorganisms in the process of processing and refreshing of the aquatic products are inhibited, thereby ensuring the refreshing of the aquatic products.
[0041] The product made by the method can be fried, microwaved, or baked before being eaten.
[0042] The present invention will be described in detail by combining the following embodiments. In embodiments, the scallop is selected as the raw material of the aquatic product, and sensory evaluation is the evaluation target of the aquatic product.
[0043] Table 1 shows the experimental conditions of all embodiments.
d e s crip tio n
Embodiments Pickling Refrigerating Coating flour proportion Coating paste Frying Quick- Refrigeration
conditions temperature proportion time freezing rate temperature
Embodiment Al, 4h 80g of medium gluten 50g of high gluten -55 DEG C -20 DEG C
A2, -30 DEG C wheat flour, lOg of glucose, wheat flour, 25g of 35s per 2 min
0DEGC 3g of salt, 2g of parsley modified corn starch,
A3,3% flakes, 5g of dry yeast, and 6g of salt, and lOg of
3g of sugar foaming agent
Embodiment Al, 4.2h 90g of medium gluten 52g of high gluten -65 DEG C -21 DEG C
2 A2, -35 DEG C wheat flour, 5g of glucose, wheat flour, 28g of 36s per 2 min
1 DEG C 2g of salt, 3g of parsley modified corn starch,
A3, 5% flakes, 6g of dry yeast, and 3g of salt, and 5g of
4g of sugar foaming agent
Embodiment Al, 4.5h 85g of medium gluten 54g of high gluten -58 DEG C -23 DEG C
3 A2, -40 DEG C wheat flour, 8g of glucose, wheat flour, 20g of 37s per 2 min
2 DEG C 5g of salt, 4g of parsley modified corn starch,
A3,4% flakes, 3g of dry yeast, and 4g of salt, and 8g of
5g of sugar foaming agent
Embodiment Al, 4.7h 82g of medium gluten 57g of high gluten -61 DEG C -24 DEG C
4 A2, -45 DEG C wheat flour, 5g of glucose, wheat flour, 30g of 38s per 2 min
0DEGC 4g of salt, 5g of parsley modified corn starch,
A3, 3.5% flakes, ig of dry yeast, and 5g of salt, and 9g of
6g of sugar foaming agent
Embodiment Al, 5.Oh 84g of medium gluten 60g of high gluten -63 DEG C -25 DEG C
A2, -50 DEG C wheat flour, 7g of glucose, wheat flour, 28g of 40s per 2 min
4 DEG C 3.5g of salt, 3.5g of parsley modified corn starch,
A3,4.5% flakes, 4g of dry yeast, and 3.5g of salt, and 7g of
5g of sugar foaming agent d e s c r i p t i o n
[0044] Wherein A represents pickling time, A2 represents pickling temperature, and A3 represents chitosan of the pickling material.
[0045] Table 2 lists sensory evaluation.
[0046] Color (10 scores) Flavor (10 scores) Appearance (10 Taste (10 scores) Overall quality scores) Good gloss (10) Rich and delicious Fine texture, no Highly strong Excellent (10) dry phenomenon fresh flavor (10) (10) Average gloss (8) Light fragrance Slight fine texture, Strong fresh Good (8) dry phenomenon flavor (8) beginning to appear(8) Slight gloss (5) Rich and delicious The surface Slight fresh flavor Medium smell begins to be (5) disappearing, rough, dry basically no phenomenon fragrance (5) being serious (5) Basically no gloss Light fishy smell Middle rough Fresh flavor Poor (3) (3) texture, serious disappearing with dry phenomenon bitterness (3) (3) Completely no Strong spilled Rough surface, Seriously spilled Bad gloss (0) odor (0) and serious dry odor such as phenomenon (0) bitterness (0)
[00471 An evaluation team composed of 50 food evaluators conduct a sensory evaluation on the five factors of color, appearance, texture, flavor, and taste of
microwavable pre-fried flour-coated food after microwave, and the sensory evaluators are
asked not to drink alcohol, smoke cigarette, and eat spicy food within 12 hours before
evaluation. Before evaluation, the evaluation content, the evaluation criteria, and the
evaluation methods are explained to each evaluator, and then the numbered
microwavable pre-fried flour-coated food is sent to the evaluators for evaluation. During
the evaluation process, talking to each other is prohibited. After finishing a sample, the
evaluators need to rinse their mouth with water, evaluate the next sample at an interval of
minutes, and finally fill the score sheet. The evaluation results of all evaluators are
collected and analyzed.
d e s c r i p t i o n
[0048] Table 3 lists sensory evaluation of corresponding to experimental conditions of all embodiments.
Embodiments Appearance Color Odor Taste
Embodiment 1 10 9 9 10
Embodiment 2 10 10 9 10
Embodiment 3 10 8 10 8
Embodiment 4 9 9 10 8
Embodiment 5 8 9 8 10
[0049] From Table 2 and Table 3, it can be found that the aquatic products can be kept fresh well by using the above processing conditions in cooperation with fresh-keeping
constituents.
Editorial Note 2020103297 There is 1 page of Claims only.
Claims (5)
1. A refrigerating and refreshing method for aquatic products is characterized in that it is
implemented according to the following steps: Step 1, cleaning raw materials of aquatic
products;Step 2, pickling the cleaned raw materials of aquatic products with a pickling material,
wherein the pickling time is 4-5 hours;Step 3, refrigerating the pickled aquatic products;Step 4,
placing the refrigerated aquatic products in coating flour for coating so as to obtain flour-coated
aquatic products;Step 5, mixing coating paste and water according to a mass ratio being
(1:1.4)-(1:1.5) to obtain a paste-coated mixed liquid, and placing the flour-coated aquatic products
in the paste-coated mixed liquid for impregnating for 30-60 seconds;Step 6, coating the
impregnated aquatic products with the coating flour to prepare aquatic product blanks;Step 7,
placing the blanks in a vacuum frying device at 182-187 DEG C for frying for 35-40 seconds,
wherein a coating layer of the aquatic products can be cured, especially by frying, and the aquatic
product can be sealed well to keep its freshness by using grease as an emulsifying agent;Step 8,
quickly freezing the fried blanks for 2 minutes in an environment at (-55)-(-65) DEG C, wherein the
refrigerating rate is (-55)-(-65) DEG C per 2 minutes;Step 9, refrigerating the quickly-frozen blanks
obtained in the step 8 in an environment at (-20)-(-25) DEG C.
2. A refrigerating and refreshing method for aquatic products according to Claim 1 is
characterized in that the refrigerating temperature in step 3 is (-30)-(-50) DEG C.
3. A refrigerating and refreshing method for aquatic products according to Claim 1 is
characterized in that the pickling material in step 2 includes chitosan with a mass fraction being
3%-5% and water being the balance.
4. A refrigerating and refreshing method for aquatic products according to Claim 1 is
characterized in that the coating flour consists of 50-60 parts of high gluten wheat flour, 20-30 parts
of modified corn starch, 3-6 parts of salt, and 5-10 parts of foaming agent based on parts by mass.
5 A refrigerating and refreshing method for aquatic products according to Claim 1 is
characterized in that the bread crumb consists of 60-70 parts of high gluten wheat flour, 3-5 parts of
salt, 5-10 parts of dry yeast, 5-10 parts of palm oil, 10-15 parts of annatto extract, 3-5 parts of
vitamin C, and 3-6 parts of sugar-based on parts by mass.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2020103297A AU2020103297A4 (en) | 2020-11-06 | 2020-11-06 | A refrigerating and refreshing method for aquatic products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2020103297A AU2020103297A4 (en) | 2020-11-06 | 2020-11-06 | A refrigerating and refreshing method for aquatic products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AU2020103297A4 true AU2020103297A4 (en) | 2021-01-14 |
Family
ID=74103523
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2020103297A Ceased AU2020103297A4 (en) | 2020-11-06 | 2020-11-06 | A refrigerating and refreshing method for aquatic products |
Country Status (1)
| Country | Link |
|---|---|
| AU (1) | AU2020103297A4 (en) |
-
2020
- 2020-11-06 AU AU2020103297A patent/AU2020103297A4/en not_active Ceased
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US5858423A (en) | Chewing gum composition containing gliadin and transglutaminase | |
| CA2044428C (en) | Coating composition | |
| CA2119364A1 (en) | Improved fried battered and breaded foods | |
| US5324534A (en) | Method of making flavored potato slices | |
| EP1799039B1 (en) | Use of cocoa butter in culinary preparations | |
| AU2020103297A4 (en) | A refrigerating and refreshing method for aquatic products | |
| JPH08182472A (en) | Bread crumb | |
| JP3665025B2 (en) | Method for producing aquatic fermented foods using marine products | |
| AU2013260835B2 (en) | Frozen noodles and production method therefor | |
| US20220071245A1 (en) | Dusting flour mix for fried food | |
| JP2002209530A (en) | Method for food impregnation treatment by centrifugal force | |
| JP3516817B2 (en) | Containerized frozen basil paste | |
| CN100569107C (en) | The method of oil ﹠ fat content in food and the minimizing food cooked | |
| JPH10150933A (en) | Gel composition whose water separation is suppressed and water separation suppression method for gel composition | |
| CN109363095A (en) | A kind of soy sauce chicken pickles the pickled product and preparation method thereof of seasoning and production method and the utilization cure | |
| CN104126843B (en) | A kind of freeze preservation method of aquatic products | |
| JPH07184598A (en) | Method for producing fried ham or fried sausage | |
| CN116744803A (en) | Powdering mixture for fried foods | |
| US3997683A (en) | Method to improve the physical organoleptical and functional properties of flour-based products through the use of yeast and product of said method | |
| JPS62236455A (en) | Production of noodle aiming at prevention of browning of said noodle produced from grain flour such as wheat flour and barley flour, unpolished rice flour, buckwheat flour or the like as raw material, retention of freshness, improvement in quality or the like | |
| KR20200122130A (en) | Preparation method of fish skin frying | |
| JP3299602B2 (en) | Improved batter and fried food with flour | |
| KR102114041B1 (en) | A process for the preparation of cuttlefish crunch having spicy taste and the cuttlefish crunch prepared therefrom | |
| JP3486823B2 (en) | Coating agent for salad ingredients and processing method using the same | |
| US20100062132A1 (en) | Semisolid food product composition and production process |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FGI | Letters patent sealed or granted (innovation patent) | ||
| MK22 | Patent ceased section 143a(d), or expired - non payment of renewal fee or expiry |