CN102302201A - Frozen breadcrumb-coated Tilapia fish finger and preparation method thereof - Google Patents
Frozen breadcrumb-coated Tilapia fish finger and preparation method thereof Download PDFInfo
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- CN102302201A CN102302201A CN201110232218A CN201110232218A CN102302201A CN 102302201 A CN102302201 A CN 102302201A CN 201110232218 A CN201110232218 A CN 201110232218A CN 201110232218 A CN201110232218 A CN 201110232218A CN 102302201 A CN102302201 A CN 102302201A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000012813 breadcrumbs Nutrition 0.000 title claims abstract description 15
- 235000015168 fish fingers Nutrition 0.000 title abstract 6
- 241000276707 Tilapia Species 0.000 title abstract 4
- 238000000034 method Methods 0.000 claims abstract description 38
- 238000007710 freezing Methods 0.000 claims abstract description 23
- 230000008014 freezing Effects 0.000 claims abstract description 23
- 239000002002 slurry Substances 0.000 claims abstract description 19
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 241000251468 Actinopterygii Species 0.000 claims description 44
- 241000276701 Oreochromis mossambicus Species 0.000 claims description 40
- 239000000843 powder Substances 0.000 claims description 32
- 239000002994 raw material Substances 0.000 claims description 19
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 14
- 238000012856 packing Methods 0.000 claims description 12
- 238000005554 pickling Methods 0.000 claims description 12
- 238000000465 moulding Methods 0.000 claims description 11
- 235000021110 pickles Nutrition 0.000 claims description 11
- 210000001835 viscera Anatomy 0.000 claims description 11
- 241000209140 Triticum Species 0.000 claims description 10
- 235000021307 Triticum Nutrition 0.000 claims description 10
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 8
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims description 8
- 239000004472 Lysine Substances 0.000 claims description 8
- 229930003268 Vitamin C Natural products 0.000 claims description 8
- 235000012907 honey Nutrition 0.000 claims description 8
- 235000019154 vitamin C Nutrition 0.000 claims description 8
- 239000011718 vitamin C Substances 0.000 claims description 8
- 239000012153 distilled water Substances 0.000 claims description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 235000008429 bread Nutrition 0.000 claims description 6
- 238000007796 conventional method Methods 0.000 claims description 6
- XUCIJNAGGSZNQT-JHSLDZJXSA-N (R)-amygdalin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](O[C@@H](C#N)C=2C=CC=CC=2)O1 XUCIJNAGGSZNQT-JHSLDZJXSA-N 0.000 claims description 5
- 229920002261 Corn starch Polymers 0.000 claims description 5
- 229940089837 amygdalin Drugs 0.000 claims description 5
- YZLOSXFCSIDECK-UHFFFAOYSA-N amygdalin Natural products OCC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC(C#N)c3ccccc3 YZLOSXFCSIDECK-UHFFFAOYSA-N 0.000 claims description 5
- 239000008120 corn starch Substances 0.000 claims description 5
- 229940099112 cornstarch Drugs 0.000 claims description 5
- YGHHWSRCTPQFFC-UHFFFAOYSA-N eucalyptosin A Natural products OC1C(O)C(O)C(CO)OC1OC1C(OC(C#N)C=2C=CC=CC=2)OC(CO)C(O)C1O YGHHWSRCTPQFFC-UHFFFAOYSA-N 0.000 claims description 5
- 229920001592 potato starch Polymers 0.000 claims description 3
- 238000005457 optimization Methods 0.000 claims description 2
- 238000005520 cutting process Methods 0.000 abstract description 11
- 238000004140 cleaning Methods 0.000 abstract description 6
- 206010013911 Dysgeusia Diseases 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 5
- 230000035807 sensation Effects 0.000 abstract description 5
- 238000012360 testing method Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000011248 coating agent Substances 0.000 abstract 3
- 238000000576 coating method Methods 0.000 abstract 3
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000007689 inspection Methods 0.000 description 10
- 241000196324 Embryophyta Species 0.000 description 8
- 238000001514 detection method Methods 0.000 description 6
- 239000002184 metal Substances 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 238000005057 refrigeration Methods 0.000 description 6
- 235000013372 meat Nutrition 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 239000003814 drug Substances 0.000 description 4
- 229940079593 drug Drugs 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 238000012552 review Methods 0.000 description 4
- 238000005070 sampling Methods 0.000 description 4
- 235000019615 sensations Nutrition 0.000 description 4
- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical compound [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 0.000 description 4
- 238000004925 denaturation Methods 0.000 description 3
- 230000036425 denaturation Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a Tilapia fish finger and a preparation method thereof, in particular relates to a frozen breadcrumb-coated Tilapia fish finger and a preparation method thereof, and belongs to the technical field of aquatic foods. The method comprises the following steps of: cleaning Tilapia fish, cutting into fish sticks, coating the fish sticks with flour, coating with starch slurry, coating breadcrumbs on the fish sticks, quickly freezing, inspecting and packaging. The test shows that all the five indexes (including tenderness, hardness, aftertaste, fragrance and overall sensation) of the product provided by the invention reach high-quality levels. The shelf life of the product in a frozen state is more than 6 months.
Description
Technical field
A kind of Tilapia mossambica fish of the present invention bar and preparation method thereof is a kind of freezer surface bag Tilapia mossambica fish bar and preparation method thereof specifically, belongs to the aquatic products food technology field.
Background technology
Tilapia mossambica is the food in a kind of daily life, because its mouthfeel is good, and delicious flavour; Nutritious, but Tilapia mossambica belongs to the aquatic products category, is difficult to preservation; If not fresh and alive transportation, then be difficult to arrive dining table, therefore the technology of bright Tilapia mossambica preservation begins to use in the processing of bright Tilapia mossambica in a large number.Freezing is a kind of method for preserving commonly used; But freezing also have its shortcoming; May make the protein denaturation of Tilapia mossambica meat excessively lose its original fresh taste exactly; Also there are some to be directed against the method for preserving of bright Tilapia mossambica in the prior art; But great majority are to utilize methods such as sootiness, anticorrisive agent to prevent that Tilapia mossambica is rotten, can very large influence be arranged to proterties, the taste of Tilapia mossambica.In the prior art, the method that also has freezing method that Tilapia mossambica meat is handled and transported, but because protein is understood partial denaturation after freezing, so can influence the mouthfeel and the nutrition of the flesh of fish.
Summary of the invention
Goal of the invention of the present invention provides a kind of Tilapia mossambica product, makes it have mouthfeel and the taste of bright Tilapia mossambica, and does not lose too much nutrition, and the method for this product of preparation is provided simultaneously.
A kind of preparation method of freezing bread Tilapia mossambica fish bar of the present invention, wherein, described method comprises the steps: that step successively is: preparation Tilapia mossambica fish bar; Wrap up in powder; Wrap up in slurry; Wrap up in breadcrumbs; Quick-frozen; Weigh, packing is stored, metal detection, and the sign inspection, vanning is stored carton and is checked and accepted, refrigeration.
In detail and concrete grammar following:
1. after Tilapia mossambica being cleaned out, handle the adult fish bar;
2. on the fish bar, wrap up in powder;
3. on the fish bar, wrap up in slurry;
4. on the fish bar, wrap up in breadcrumbs;
5. quick-frozen;
6. detect the back packing.
The method of handling the adult fish bar is: raw material is checked and accepted; The whole piece fish is cleaned, and scales, goes internal organ; Fish appearance and inner cleaning; With the fillet of well cutting, wherein sheet is of a size of thickness 0.5mm to 1cm after hacking, an edge lengths 3-15cm, another side 1-7cm; Clean; Pickle, the balance moulding, quick-frozen, cutting cuts into strip with fillet, and wherein, the length of strip is 2-15cm; The cross section is of a size of: long limit and broadside are 0.5mm to 1cm;
Step successively is: wrap up in powder; Wrap up in slurry; Wrap up in breadcrumbs; Quick-frozen; Weigh, packing is stored, metal detection, and the sign inspection, vanning is stored carton and is checked and accepted, refrigeration.
The treatment step of above-mentioned step 1 comprises: raw material is checked and accepted, and cleans, and scales, goes internal organ, cleans, and hacks, and cleans.
Can also comprise before the above-mentioned step 2 and pickling, the balance moulding, quick-frozen, wherein, said pickling is to pickle with conventional method with conventional flavouring.
Wrap up in the above-mentioned step 2 before the step of powder; On the fish bar, smear cryoprotector; The composition and the proportioning thereof of said cryoprotector are following: salt 1-2 gram, vitamin C 0.1-0.5 gram, lysine 3-7 gram, honey 5-10 gram, edible alcohol 1-2 gram, water (preferred distilled water) 15-30 gram.This is an inventive point of the present invention; Because Tilapia mossambica fish bar can lose moisture content and the mouthfeel that influences protein in the flesh of fish after freezing; Passed through inventor's test of many times; Obtained combination disclosed by the invention; Guarantee Tilapia mossambica fish bar after handling through cryoprotector of the present invention, its freezing patience is significantly improved, and protein denaturation reduces; Water retention property improves, and it is good that fresh and alive flavor taste keeps.Cryoprotector of the present invention when in use, optimum temperature is 3-15 degree centigrade, soak time is 10 minutes-2 hours.
The amygdalin that can also comprise the 1-2 gram in the above-mentioned cryoprotector.
Wrap up in the above-mentioned step 2 before the step of powder; On the fish bar, smear cryoprotector; The composition and the proportion optimization thereof of said cryoprotector are following: salt 1.5 grams, vitamin C 0.3 gram, lysine 5 grams, honey 7 grams, edible alcohol 1.5 grams, water (preferred distilled water) 20 grams.
Wrap up in the above-mentioned step 2 in the step of powder, wrapping up in powder can be selected from: wheat flour, cornstarch or potato starch, preferred cornstarch.
Wrap up in the above-mentioned step 3 in the step of slurry, wrap up in the starch composition and the weight portion ratio is: wheat flour, sugar, yeast, salt, weight portion ratio are 100: 15-20: 2-2.5: 3-7.
Method of freezing in the above-mentioned step 5 is following :-5 to-8 degrees centigrade held 5-10 minute, immediately-15 to-18 degrees centigrade held 5-10 minute, put into immediately then-30--35 degree centigrade following 15-30 minute, put into-20 degrees centigrade then and preserve down.This method is another inventive point of the present invention, because process inventor's test of many times finds that the meat of Tilapia mossambica is freezing under above-mentioned method; Protein than after the direct quick-frozen is good; And after thawing, the moisture content of protein is sufficient, and mouthfeel class Sihe is near fresh Tilapia mossambica meat cutlet.Product of the present invention is a Tilapia mossambica fish bar, so freezing method is different with the fillet of bulk, if adopt the freezing method of conventional bulk fillet, can cause the moisture content in the meat to run off, and product eats the mouthfeel variation.
The invention effect:
The rank of result's to be product of the present invention all reached on young slippery, hardness, aftertaste, fragrance, 5 indexs of whole sensation high-quality, product of the present invention is more than 6 months in the shelf-life of freezing state.
The specific embodiment
Following examples only are used for illustrating characteristic feature of an invention, are not used for limiting protection scope of the present invention.
Embodiment 1
Check and accept the bright Tilapia mossambica of ice: raw material should be examined " supplier's declaration ", " plant's medication review table " and " ingredient inspection report " and sampling and carry out the sulphite checking from the plant that puts on record when raw material is checked and accepted.
A kind of preparation method of freezing bread Tilapia mossambica fish bar of the present invention, wherein, described method comprises the steps: that step successively is: preparation Tilapia mossambica fish bar; Wrap up in powder; Wrap up in slurry; Wrap up in breadcrumbs; Quick-frozen; Weigh, packing is stored, metal detection, and the sign inspection, vanning is stored carton and is checked and accepted, refrigeration.
In detail and concrete grammar following:
1. after Tilapia mossambica being cleaned out, handle the adult fish bar;
2. on the fish bar, wrap up in powder;
3. on the fish bar, wrap up in slurry;
4. on the fish bar, wrap up in breadcrumbs;
5. quick-frozen;
6. detect the back packing.
Wherein, the method for processing adult fish bar is: raw material is checked and accepted; The whole piece fish is cleaned, and scales, goes internal organ; Fish appearance and inner cleaning; With the fillet of well cutting, wherein sheet is of a size of thickness 0.5mm to 1cm after hacking, an edge lengths 3-15cm, another side 1-7cm; Clean; Pickle, the balance moulding, quick-frozen, cutting cuts into strip with fillet, and wherein, the length of strip is 2-15cm; The cross section is of a size of: long limit and broadside are 0.5mm to 1cm;
The treatment step of above-mentioned step 1 comprises: raw material is checked and accepted, and cleans, and scales, goes internal organ, cleans, and hacks, and cleans.
Can also comprise before the above-mentioned step 2 and pickling, the balance moulding, quick-frozen, wherein, said pickling is to pickle with conventional method with conventional flavouring.
Wrap up in the above-mentioned step 2 before the step of powder, on the fish bar, smear cryoprotector, the composition and the proportioning thereof of said cryoprotector are following: salt 1 gram, vitamin C 0.1 gram, lysine 3 grams, honey 5 grams, edible alcohol 1 gram, distilled water 15 grams.Cryoprotector of the present invention when in use, temperature is 3 degrees centigrade, soak time is 10 minutes.
The amygdalin that also comprises 1 gram in the above-mentioned cryoprotector.
Wrap up in the above-mentioned step 2 in the step of powder, wrap up in powder and be selected from cornstarch.
Wrap up in the above-mentioned step 3 in the step of slurry, wrap up in the starch composition and the weight portion ratio is: wheat flour, sugar, yeast, salt, weight portion ratio are 100: 15: 2: 3.
Method of freezing in the above-mentioned step 5 is following :-5 degrees centigrade of held 5 minutes, immediately-15 degrees centigrade of held 5 minutes, put into immediately then-30 degrees centigrade following 15 minutes, put into-20 degrees centigrade then and preserve down.
Embodiment 2
Check and accept the bright Tilapia mossambica of ice: raw material should be examined " supplier's declaration ", " plant's medication review table " and " ingredient inspection report " and sampling and carry out the sulphite checking from the plant that puts on record when raw material is checked and accepted.
A kind of preparation method of freezing bread Tilapia mossambica fish bar of the present invention, wherein, described method comprises the steps: that step successively is: preparation Tilapia mossambica fish bar; Wrap up in powder; Wrap up in slurry; Wrap up in breadcrumbs; Quick-frozen; Weigh, packing is stored, metal detection, and the sign inspection, vanning is stored carton and is checked and accepted, refrigeration.
In detail and concrete grammar following:
1. after Tilapia mossambica being cleaned out, handle the adult fish bar;
2. on the fish bar, wrap up in powder;
3. on the fish bar, wrap up in slurry;
4. on the fish bar, wrap up in breadcrumbs;
5. quick-frozen;
6. detect the back packing.
Wherein, the method for processing adult fish bar is: raw material is checked and accepted; The whole piece fish is cleaned, and scales, goes internal organ; Fish appearance and inner cleaning; With the fillet of well cutting, wherein sheet is of a size of thickness 0.5mm to 1cm after hacking, an edge lengths 3-15cm, another side 1-7cm; Clean; Pickle, the balance moulding, quick-frozen, cutting cuts into strip with fillet, and wherein, the length of strip is 2-15cm; The cross section is of a size of: long limit and broadside are 0.5mm to 1cm;
The treatment step of above-mentioned step 1 comprises: raw material is checked and accepted, and cleans, and scales, goes internal organ, cleans, and hacks, and cleans.
Can also comprise before the above-mentioned step 2 and pickling, the balance moulding, quick-frozen, wherein, said pickling is to pickle with conventional method with conventional flavouring.
Wrap up in the above-mentioned step 2 before the step of powder, on the fish bar, smear cryoprotector, the composition and the proportioning thereof of said cryoprotector are following: salt 1.5 grams, vitamin C 0.3 gram, lysine 5 grams, honey 7 grams, edible alcohol 1.5 grams, distilled water 20 grams.
Wrap up in the above-mentioned step 2 in the step of powder, wrap up in powder and be selected from: potato starch.
Wrap up in the above-mentioned step 3 in the step of slurry, wrap up in the starch composition and the weight portion ratio is: wheat flour, sugar, yeast, salt, weight portion ratio are 100: 17: 23: 5.
Method of freezing in the above-mentioned step 5 is following :-6 degrees centigrade of held 7 minutes, immediately-16 degrees centigrade of held 7 minutes, put into immediately then-32 degrees centigrade following 18 minutes, put into-20 degrees centigrade then and preserve down.
Embodiment 3
Check and accept the bright Tilapia mossambica of ice: raw material should be examined " supplier's declaration ", " plant's medication review table " and " ingredient inspection report " and sampling and carry out the sulphite checking from the plant that puts on record when raw material is checked and accepted.
A kind of preparation method of freezing bread Tilapia mossambica fish bar of the present invention, wherein, described method comprises the steps: that step successively is: preparation Tilapia mossambica fish bar; Wrap up in powder; Wrap up in slurry; Wrap up in breadcrumbs; Quick-frozen; Weigh, packing is stored, metal detection, and the sign inspection, vanning is stored carton and is checked and accepted, refrigeration.
In detail and concrete grammar following:
1. after Tilapia mossambica being cleaned out, handle the adult fish bar;
2. on the fish bar, wrap up in powder;
3. on the fish bar, wrap up in slurry;
4. on the fish bar, wrap up in breadcrumbs;
5. quick-frozen;
6. detect the back packing.
Wherein, the method for processing adult fish bar is: raw material is checked and accepted; The whole piece fish is cleaned, and scales, goes internal organ; Fish appearance and inner cleaning; With the fillet of well cutting, wherein sheet is of a size of thickness 0.5mm to 1cm after hacking, an edge lengths 3-15cm, another side 1-7cm; Clean; Pickle, the balance moulding, quick-frozen, cutting cuts into strip with fillet, and wherein, the length of strip is 2-15cm; The cross section is of a size of: long limit and broadside are 0.5mm to 1cm;
The treatment step of above-mentioned step 1 comprises: raw material is checked and accepted, and cleans, and scales, goes internal organ, cleans, and hacks, and cleans.
Can also comprise before the above-mentioned step 2 and pickling, the balance moulding, quick-frozen, wherein, said pickling is to pickle with conventional method with conventional flavouring.
Wrap up in the above-mentioned step 2 before the step of powder, on the fish bar, smear cryoprotector, the composition and the proportioning thereof of said cryoprotector are following: salt 2 grams, vitamin C 0.5 gram, lysine 7 grams, honey 10 grams, edible alcohol 2 grams, distilled water 30 grams.Cryoprotector of the present invention when in use, temperature is 15 degrees centigrade, soak time is 2 hours.
The amygdalin that also comprises 2 grams in the above-mentioned cryoprotector.
Wrap up in the above-mentioned step 2 in the step of powder, wrap up in powder and be selected from: wheat flour.
Wrap up in the above-mentioned step 3 in the step of slurry, wrap up in the starch composition and the weight portion ratio is: wheat flour, sugar, yeast, salt, weight portion ratio are 100: 20: 2.5: 7.
Method of freezing in the above-mentioned step 5 is following :-8 degrees centigrade of held 10 minutes, immediately-18 degrees centigrade of held 10 minutes, put into immediately then-35 degrees centigrade following 30 minutes, put into-20 degrees centigrade then and preserve down.
Embodiment 4
Check and accept the bright Tilapia mossambica of ice: raw material should be examined " supplier's declaration ", " plant's medication review table " and " ingredient inspection report " and sampling and carry out the sulphite checking from the plant that puts on record when raw material is checked and accepted.
A kind of preparation method of freezing bread Tilapia mossambica fish bar of the present invention, wherein, described method comprises the steps: that step successively is: preparation Tilapia mossambica fish bar; Wrap up in powder; Wrap up in slurry; Wrap up in breadcrumbs; Quick-frozen; Weigh, packing is stored, metal detection, and the sign inspection, vanning is stored carton and is checked and accepted, refrigeration.
In detail and concrete grammar following:
1. after Tilapia mossambica being cleaned out, handle the adult fish bar;
2. on the fish bar, wrap up in powder;
3. on the fish bar, wrap up in slurry;
4. on the fish bar, wrap up in breadcrumbs;
5. quick-frozen;
6. detect the back packing.
Wherein, the method for processing adult fish bar is: raw material is checked and accepted; The whole piece fish is cleaned, and scales, goes internal organ; Fish appearance and inner cleaning; With the fillet of well cutting, wherein sheet is of a size of thickness 0.5mm to 1cm after hacking, an edge lengths 3-15cm, another side 1-7cm; Clean; Pickle, the balance moulding, quick-frozen, cutting cuts into strip with fillet, and wherein, the length of strip is 2-15cm; The cross section is of a size of: long limit and broadside are 0.5mm to 1cm;
The treatment step of above-mentioned step 1 comprises: raw material is checked and accepted, and cleans, and scales, goes internal organ, cleans, and hacks, and cleans.
Can also comprise before the above-mentioned step 2 and pickling, the balance moulding, quick-frozen, wherein, said pickling is to pickle with conventional method with conventional flavouring.
Wrap up in the above-mentioned step 2 before the step of powder, on the fish bar, smear cryoprotector, the composition and the proportioning thereof of said cryoprotector are following: salt 1 gram, vitamin C 0.5 gram, lysine 3 grams, honey 10 grams, edible alcohol 2 grams, water 30 grams.Cryoprotector of the present invention when in use, temperature is 15 degrees centigrade, soak time is 10 minutes.
The amygdalin that also comprises 2 grams in the above-mentioned cryoprotector.
Wrap up in the above-mentioned step 2 in the step of powder, wrap up in powder and be selected from: wheat flour.
Wrap up in the above-mentioned step 3 in the step of slurry, wrap up in the starch composition and the weight portion ratio is: wheat flour, sugar, yeast, salt, weight portion ratio are 100: 20: 2: 7.
Method of freezing in the above-mentioned step 5 is following :-8 degrees centigrade of held 5 minutes, immediately-18 degrees centigrade of held 5 minutes, put into immediately then-35 degrees centigrade following 15 minutes, put into-20 degrees centigrade then and preserve down.
The result of invention
Trial test mode: adopt the mode of blank marking to carry out, get the product of 50 groups of different batches and give a mark respectively.The full marks of children's slippery, hardness, aftertaste, fragrance, 5 indexs of whole sensation are 10 minutes, and mark is high more, and the expression effect is good more, carry out statistical analysis to tasting the result, and the result of mean value is following:
| Children's slippery | 9.2 |
| Hardness | 9.6 |
| Aftertaste | 9.2 |
| Fragrance | 9.3 |
| Whole sensation | 9.4 |
The rank of result's to be product of the present invention all reached on young slippery, hardness, aftertaste, fragrance, 5 indexs of whole sensation high-quality, the shelf-life of product of the present invention is more than 6 months.
Claims (10)
1. preparation method of freezing bread Tilapia mossambica fish bar, it is characterized in that: described method comprises the steps:
1) Tilapia mossambica is cleaned out after, handle the adult fish bar;
2) on the fish bar, wrap up in powder;
3) on the fish bar, wrap up in slurry;
4) on the fish bar, wrap up in breadcrumbs;
5) quick-frozen;
6) detect the back packing.
2. the method for claim 1, it is characterized in that: the treatment step of described step 1 comprises: raw material is checked and accepted, and cleans, and scales, goes internal organ, cleans, and hacks, and cleans.
3. the method for claim 1 is characterized in that: can also comprise before the described step 2 and pickling, and the balance moulding, quick-frozen, wherein, said pickling is to pickle with conventional method with conventional flavouring.
4. the method for claim 1; It is characterized in that: wrap up in the described step 2 before the step of powder; On the fish bar, smear cryoprotector; The composition and the proportioning thereof of said cryoprotector are following: salt 1-2 gram, vitamin C 0.1-0.5 gram, lysine 3-7 gram, honey 5-10 gram, edible alcohol 1-2 gram, water (preferred distilled water) 15-30 gram.
5. method as claimed in claim 4 is characterized in that: can also comprise the amygdalin of 1-2 gram in the described cryoprotector, preferably comprise 1.5 grams.
6. method as claimed in claim 4; It is characterized in that: wrap up in the described step 2 before the step of powder; On the fish bar, smear cryoprotector; The composition and the proportion optimization thereof of said cryoprotector are following: salt 1.5 grams, vitamin C 0.3 gram, lysine 5 grams, honey 7 grams, edible alcohol 1.5 grams, water (preferred distilled water) 20 grams.
7. the method for claim 1, it is characterized in that: wrap up in the described step 2 in the step of powder, wrapping up in powder can be selected from: wheat flour, cornstarch or potato starch, preferred cornstarch.
8. the method for claim 1 is characterized in that: wrap up in the described step 3 in the step of slurry, wrap up in the starch composition and the weight portion ratio is: wheat flour, sugar, yeast, salt, weight portion ratio are 100: 15-20: 2-2.5: 3-7.
9. the method for claim 1; It is characterized in that: the method for freezing in the described step 5 is following :-5 to-8 degrees centigrade held 5-10 minute; Immediately-15 to-18 degrees centigrade held 5-10 minute; Put into immediately then-30-35 degree centigrade following 15-30 minute, put into-20 degrees centigrade then and preserve down.
10. use product like method preparation as described among the claim 1-9 any.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102322186A CN102302201B (en) | 2011-08-15 | 2011-08-15 | Frozen breadcrumb-coated Tilapia fish finger and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102322186A CN102302201B (en) | 2011-08-15 | 2011-08-15 | Frozen breadcrumb-coated Tilapia fish finger and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102302201A true CN102302201A (en) | 2012-01-04 |
| CN102302201B CN102302201B (en) | 2013-12-25 |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103004946A (en) * | 2012-12-11 | 2013-04-03 | 北海北联食品工业有限公司 | Folded frozen tilapia strip processing method |
| CN103040023A (en) * | 2013-01-23 | 2013-04-17 | 通威股份有限公司 | Preparation method of frozen fish stick wrapped with breadcrumb and curing material of frozen fish stick |
| CN103549492A (en) * | 2013-09-27 | 2014-02-05 | 恒茂实业集团有限公司 | Making method for powder sticked pacific saury slices |
| CN103549494A (en) * | 2013-09-27 | 2014-02-05 | 恒茂实业集团有限公司 | Making method for powder sticked sardine slices |
| CN103549496A (en) * | 2013-09-27 | 2014-02-05 | 恒茂实业集团有限公司 | Making method for quick-frozen greenling double fillet |
| CN103653052A (en) * | 2013-12-18 | 2014-03-26 | 茂名新洲海产有限公司 | Breaded fish |
| CN106579071A (en) * | 2016-12-10 | 2017-04-26 | 赵明军 | Spiced crisp jitui fish preparation method |
| CN107125640A (en) * | 2017-05-17 | 2017-09-05 | 广西正五海洋产业股份有限公司 | The preparation method of golden pomfret bread fillet |
| CN113261654A (en) * | 2021-06-08 | 2021-08-17 | 浙江海洋大学 | Frozen pre-fried fish steak and processing method thereof |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103004946A (en) * | 2012-12-11 | 2013-04-03 | 北海北联食品工业有限公司 | Folded frozen tilapia strip processing method |
| CN103040023A (en) * | 2013-01-23 | 2013-04-17 | 通威股份有限公司 | Preparation method of frozen fish stick wrapped with breadcrumb and curing material of frozen fish stick |
| CN103549492A (en) * | 2013-09-27 | 2014-02-05 | 恒茂实业集团有限公司 | Making method for powder sticked pacific saury slices |
| CN103549494A (en) * | 2013-09-27 | 2014-02-05 | 恒茂实业集团有限公司 | Making method for powder sticked sardine slices |
| CN103549496A (en) * | 2013-09-27 | 2014-02-05 | 恒茂实业集团有限公司 | Making method for quick-frozen greenling double fillet |
| CN103549494B (en) * | 2013-09-27 | 2015-05-20 | 恒茂实业集团有限公司 | Making method for powder sticked sardine slices |
| CN103549492B (en) * | 2013-09-27 | 2015-05-20 | 恒茂实业集团有限公司 | Making method for powder sticked pacific saury slices |
| CN103653052A (en) * | 2013-12-18 | 2014-03-26 | 茂名新洲海产有限公司 | Breaded fish |
| CN103653052B (en) * | 2013-12-18 | 2015-07-15 | 茂名新洲海产有限公司 | Breaded fish |
| CN106579071A (en) * | 2016-12-10 | 2017-04-26 | 赵明军 | Spiced crisp jitui fish preparation method |
| CN107125640A (en) * | 2017-05-17 | 2017-09-05 | 广西正五海洋产业股份有限公司 | The preparation method of golden pomfret bread fillet |
| CN113261654A (en) * | 2021-06-08 | 2021-08-17 | 浙江海洋大学 | Frozen pre-fried fish steak and processing method thereof |
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Denomination of invention: Frozen breadcrumb-coated Tilapia fish finger and preparation method thereof Effective date of registration: 20170831 Granted publication date: 20131225 Pledgee: Agricultural Bank of China Limited by Share Ltd Fuqing branch Pledgor: Fuqing Dongwei Aquastic Product Industry Co., Ltd. Registration number: 2017350000101 |
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