CN102302201B - 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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- CN102302201B CN102302201B CN2011102322186A CN201110232218A CN102302201B CN 102302201 B CN102302201 B CN 102302201B CN 2011102322186 A CN2011102322186 A CN 2011102322186A CN 201110232218 A CN201110232218 A CN 201110232218A CN 102302201 B CN102302201 B CN 102302201B
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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, be a kind of frozen breadcrumb-coated Tilapia fish finger 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, be difficult to arrive dining table, therefore the technology of bright Tilapia mossambica preservation starts 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 exactly the protein denaturation of Tilapia excessively lose its original fresh taste, some method for preserving for bright Tilapia mossambica are also arranged in prior art, but great majority are to utilize the methods such as sootiness, anticorrisive agent to prevent that Tilapia mossambica is rotten, can very large impact be arranged to proterties, the taste of Tilapia mossambica.In prior art, the method that also has freezing method that Tilapia is processed and transported, but because protein is understood partial denaturation after freezing, so can affect mouthfeel and the nutrition of the flesh of fish.
Summary of the invention
Goal of the invention of the present invention is to provide a kind of Tilapia mossambica product, makes its mouthfeel with bright Tilapia mossambica and taste, 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, store, metal detection, and the sign inspection, vanning is stored carton and is checked and accepted, refrigeration.
In detail and concrete grammar as follows:
1., after Tilapia mossambica being cleaned out, process the adult fish bar;
2. wrap up in powder on the fish bar;
3. wrap up in slurry on the fish bar;
4. wrap up in breadcrumbs on the fish bar;
5. quick-frozen;
6. packing after detecting.
The method of processing 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; After hacking, by the fillet of well cutting, wherein sheet is of a size of thickness 0.5mm to 1cm, an edge lengths 3-15cm, another side 1-7cm; Clean; Pickle, the balance moulding, quick-frozen, cutting, cut into strip by fillet, and wherein, the length of strip is 2-15cm; 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, store, 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 and pickling before above-mentioned step 2, the balance moulding, quick-frozen, wherein, described pickling is to pickle by conventional method with conventional flavouring.
Before wrapping up in the step of powder in above-mentioned step 2; smear cryoprotector on the fish bar; composition and the proportioning thereof of described cryoprotector are as follows: 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 (preferably distilled water) 15-30 gram.This is an inventive point of the present invention; because Tilapia mossambica fish bar can lose the moisture content in the flesh of fish and affect the mouthfeel of protein after freezing; passed through inventor's test of many times; obtained combination disclosed by the invention; guarantee that Tilapia mossambica fish bar is after cryoprotector of the present invention is processed, 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.When in use, optimum temperature is 3-15 degree centigrade to cryoprotector of the present invention, and soak time is 10 minutes-2 hours.
Can also comprise the amygdalin of 1-2 gram in above-mentioned cryoprotector.
Before wrapping up in the step of powder in above-mentioned step 2; smear cryoprotector on the fish bar; composition and the proportion optimization thereof of described cryoprotector are as follows: salt 1.5 grams, vitamin C 0.3 gram, lysine 5 grams, honey 7 grams, edible alcohol 1.5 grams, water (preferably distilled water) 20 grams.
In above-mentioned step 2, wrap up in the step of powder, wrapping up in powder can be selected from: wheat flour, cornstarch or potato starch, preferably cornstarch.
Wrap up in above-mentioned step 3 in the step of slurry, wrap up in starch composition and weight ratio and be: wheat flour, sugar, yeast, salt, weight ratio is 100: 15-20: 2-2.5: 3-7.
Method of freezing in above-mentioned step 5 is as follows: place 5-10 minute under-5 to-8 degrees centigrade, place immediately 5-10 minute under-15 to-18 degrees centigrade, then put into immediately-30--35 degree centigrade of lower 15-30 minute, then put under-20 degrees centigrade and preserve.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, better than the protein after direct quick-frozen, and after thawing, the moisture content abundance of protein, mouthfeel class Sihe approaches fresh Tilapia cutlet.Product of the present invention is Tilapia mossambica fish bar, so freezing method is different from the fillet of bulk, if adopt the freezing method of conventional bulk fillet, can cause the moisture content in meat to run off, and product eats the mouthfeel variation.
The invention effect:
Result is that product of the present invention has all reached the rank of high-quality from young slippery, hardness, aftertaste, fragrance, 5 indexs of whole sensation, and 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 the scope of the invention.
Embodiment 1
Check and accept chilled Tilapia mossambica: raw material, from the plant put on record, should be examined " supplier's declaration ", " plant's medication review table " and " ingredient inspection report " sampling and carry out the sulphite checking 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, store, metal detection, and the sign inspection, vanning is stored carton and is checked and accepted, refrigeration.
In detail and concrete grammar as follows:
1., after Tilapia mossambica being cleaned out, process the adult fish bar;
2. wrap up in powder on the fish bar;
3. wrap up in slurry on the fish bar;
4. wrap up in breadcrumbs on the fish bar;
5. quick-frozen;
6. packing after detecting.
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; After hacking, by the fillet of well cutting, wherein sheet is of a size of thickness 0.5mm to 1cm, an edge lengths 3-15cm, another side 1-7cm; Clean; Pickle, the balance moulding, quick-frozen, cutting, cut into strip by fillet, and wherein, the length of strip is 2-15cm; 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 and pickling before above-mentioned step 2, the balance moulding, quick-frozen, wherein, described pickling is to pickle by conventional method with conventional flavouring.
Before wrapping up in the step of powder in above-mentioned step 2, on the fish bar, smear cryoprotector, composition and the proportioning thereof of described cryoprotector are as follows: salt 1 gram, vitamin C 0.1 gram, lysine 3 grams, honey 5 grams, edible alcohol 1 gram, distilled water 15 grams.When in use, temperature is 3 degrees centigrade to cryoprotector of the present invention, and soak time is 10 minutes.
Also comprise the amygdalin of 1 gram in above-mentioned cryoprotector.
Wrap up in above-mentioned step 2 in the step of powder, wrap up in powder and be selected from cornstarch.
Wrap up in above-mentioned step 3 in the step of slurry, wrap up in starch composition and weight ratio and be: wheat flour, sugar, yeast, salt, weight ratio is 100: 15: 2: 3.
Method of freezing in above-mentioned step 5 is as follows: place under-5 degrees centigrade 5 minutes, place 5 minutes under-15 degrees centigrade immediately, then put into immediately-30 degrees centigrade lower 15 minutes, then put under-20 degrees centigrade and preserve.
Embodiment 2
Check and accept chilled Tilapia mossambica: raw material, from the plant put on record, should be examined " supplier's declaration ", " plant's medication review table " and " ingredient inspection report " sampling and carry out the sulphite checking 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, store, metal detection, and the sign inspection, vanning is stored carton and is checked and accepted, refrigeration.
In detail and concrete grammar as follows:
1., after Tilapia mossambica being cleaned out, process the adult fish bar;
2. wrap up in powder on the fish bar;
3. wrap up in slurry on the fish bar;
4. wrap up in breadcrumbs on the fish bar;
5. quick-frozen;
6. packing after detecting.
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; After hacking, by the fillet of well cutting, wherein sheet is of a size of thickness 0.5mm to 1cm, an edge lengths 3-15cm, another side 1-7cm; Clean; Pickle, the balance moulding, quick-frozen, cutting, cut into strip by fillet, and wherein, the length of strip is 2-15cm; 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 and pickling before above-mentioned step 2, the balance moulding, quick-frozen, wherein, described pickling is to pickle by conventional method with conventional flavouring.
Before wrapping up in the step of powder in above-mentioned step 2, on the fish bar, smear cryoprotector, composition and the proportioning thereof of described cryoprotector are as follows: 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 above-mentioned step 2 in the step of powder, wrap up in powder and be selected from: potato starch.
Wrap up in above-mentioned step 3 in the step of slurry, wrap up in starch composition and weight ratio and be: wheat flour, sugar, yeast, salt, weight ratio is 100: 17: 23: 5.
Method of freezing in above-mentioned step 5 is as follows: place under-6 degrees centigrade 7 minutes, place 7 minutes under-16 degrees centigrade immediately, then put into immediately-32 degrees centigrade lower 18 minutes, then put under-20 degrees centigrade and preserve.
Embodiment 3
Check and accept chilled Tilapia mossambica: raw material, from the plant put on record, should be examined " supplier's declaration ", " plant's medication review table " and " ingredient inspection report " sampling and carry out the sulphite checking 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, store, metal detection, and the sign inspection, vanning is stored carton and is checked and accepted, refrigeration.
In detail and concrete grammar as follows:
1., after Tilapia mossambica being cleaned out, process the adult fish bar;
2. wrap up in powder on the fish bar;
3. wrap up in slurry on the fish bar;
4. wrap up in breadcrumbs on the fish bar;
5. quick-frozen;
6. packing after detecting.
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; After hacking, by the fillet of well cutting, wherein sheet is of a size of thickness 0.5mm to 1cm, an edge lengths 3-15cm, another side 1-7cm; Clean; Pickle, the balance moulding, quick-frozen, cutting, cut into strip by fillet, and wherein, the length of strip is 2-15cm; 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 and pickling before above-mentioned step 2, the balance moulding, quick-frozen, wherein, described pickling is to pickle by conventional method with conventional flavouring.
Before wrapping up in the step of powder in above-mentioned step 2, on the fish bar, smear cryoprotector, composition and the proportioning thereof of described cryoprotector are as follows: salt 2 grams, vitamin C 0.5 gram, lysine 7 grams, honey 10 grams, edible alcohol 2 grams, distilled water 30 grams.When in use, temperature is 15 degrees centigrade to cryoprotector of the present invention, and soak time is 2 hours.
Also comprise the amygdalin of 2 grams in above-mentioned cryoprotector.
Wrap up in above-mentioned step 2 in the step of powder, wrap up in powder and be selected from: wheat flour.
Wrap up in above-mentioned step 3 in the step of slurry, wrap up in starch composition and weight ratio and be: wheat flour, sugar, yeast, salt, weight ratio is 100: 20: 2.5: 7.
Method of freezing in above-mentioned step 5 is as follows: place under-8 degrees centigrade 10 minutes, place 10 minutes under-18 degrees centigrade immediately, then put into immediately-35 degrees centigrade lower 30 minutes, then put under-20 degrees centigrade and preserve.
Embodiment 4
Check and accept chilled Tilapia mossambica: raw material, from the plant put on record, should be examined " supplier's declaration ", " plant's medication review table " and " ingredient inspection report " sampling and carry out the sulphite checking 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, store, metal detection, and the sign inspection, vanning is stored carton and is checked and accepted, refrigeration.
In detail and concrete grammar as follows:
1., after Tilapia mossambica being cleaned out, process the adult fish bar;
2. wrap up in powder on the fish bar;
3. wrap up in slurry on the fish bar;
4. wrap up in breadcrumbs on the fish bar;
5. quick-frozen;
6. packing after detecting.
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; After hacking, by the fillet of well cutting, wherein sheet is of a size of thickness 0.5mm to 1cm, an edge lengths 3-15cm, another side 1-7cm; Clean; Pickle, the balance moulding, quick-frozen, cutting, cut into strip by fillet, and wherein, the length of strip is 2-15cm; 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 and pickling before above-mentioned step 2, the balance moulding, quick-frozen, wherein, described pickling is to pickle by conventional method with conventional flavouring.
Before wrapping up in the step of powder in above-mentioned step 2, on the fish bar, smear cryoprotector, composition and the proportioning thereof of described cryoprotector are as follows: salt 1 gram, vitamin C 0.5 gram, lysine 3 grams, honey 10 grams, edible alcohol 2 grams, water 30 grams.When in use, temperature is 15 degrees centigrade to cryoprotector of the present invention, and soak time is 10 minutes.
Also comprise the amygdalin of 2 grams in above-mentioned cryoprotector.
Wrap up in above-mentioned step 2 in the step of powder, wrap up in powder and be selected from: wheat flour.
Wrap up in above-mentioned step 3 in the step of slurry, wrap up in starch composition and weight ratio and be: wheat flour, sugar, yeast, salt, weight ratio is 100: 20: 2: 7.
Method of freezing in above-mentioned step 5 is as follows: place under-8 degrees centigrade 5 minutes, place 5 minutes under-18 degrees centigrade immediately, then put into immediately-35 degrees centigrade lower 15 minutes, then put under-20 degrees centigrade and preserve.
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 higher, mean that effect is better, to tasting result, carry out statistical analysis, and the result of mean value is as follows:
| Children's slippery | 9.2 |
| Hardness | 9.6 |
| Aftertaste | 9.2 |
| Fragrance | 9.3 |
| Whole sensation | 9.4 |
Result is that product of the present invention has all reached the rank of high-quality from young slippery, hardness, aftertaste, fragrance, 5 indexs of whole sensation, and the shelf-life of product of the present invention is more than 6 months.
Claims (9)
1. a preparation method of freezing bread Tilapia mossambica fish bar, it is characterized in that: described method comprises the steps:
1), after Tilapia mossambica is cleaned out, process the adult fish bar;
2) wrap up in powder on the fish bar;
3) wrap up in slurry on the fish bar;
4) wrap up in breadcrumbs on the fish bar;
5) quick-frozen;
6) detect rear packing; Wherein:
Before wrapping up in the step of powder in described step 2, smear cryoprotector on the fish bar, composition and the proportioning thereof of described cryoprotector are as follows: 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 15-30 gram; Method of freezing in described step 5 is as follows: place 5-10 minute under-5 to-8 degrees centigrade, place immediately 5-10 minute under-15 to-18 degrees centigrade, then put into immediately-30 to-35 degrees centigrade of lower 15-30 minute, then put under-20 degrees centigrade and preserve.
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 and pickling before described step 2, and the balance moulding, quick-frozen, wherein, described pickling is to pickle by conventional method with conventional flavouring.
4. the method for claim 1, is characterized in that: the amygdalin that also comprises the 1-2 gram in described cryoprotector.
5. method as claimed in claim 4, is characterized in that: the amygdalin that also comprises 1.5 grams in described cryoprotector.
6. the method for claim 1; it is characterized in that: before wrapping up in the step of powder in described step 2; smear cryoprotector on the fish bar; composition and the proportioning thereof of described cryoprotector are as follows: salt 1.5 grams, vitamin C 0.3 gram, lysine 5 grams, honey 7 grams, edible alcohol 1.5 grams, water 20 grams.
7. the method for claim 1, is characterized in that: wrap up in described step 2 in the step of powder, wrap up in powder and be selected from: wheat flour, cornstarch or potato starch.
8. the method for claim 1 is characterized in that: wrap up in described step 3 in the step of slurry, wrap up in starch composition and weight ratio and be: wheat flour, sugar, yeast, salt, weight ratio is 100:15-20:2-2.5:3-7.
9. use the product prepared as method as described in any one in claim 1-8.
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| CN2011102322186A CN102302201B (en) | 2011-08-15 | 2011-08-15 | Frozen breadcrumb-coated Tilapia fish finger and preparation method thereof |
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| CN2011102322186A CN102302201B (en) | 2011-08-15 | 2011-08-15 | Frozen breadcrumb-coated Tilapia fish finger and preparation method thereof |
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| CN102302201B true CN102302201B (en) | 2013-12-25 |
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| 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 |
| CN103040023B (en) * | 2013-01-23 | 2014-10-29 | 通威股份有限公司 | Preparation method of frozen fish stick wrapped with breadcrumb and curing material of frozen fish stick |
| CN103549496B (en) * | 2013-09-27 | 2015-03-18 | 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 |
| 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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| CN87103205A (en) * | 1987-03-20 | 1988-10-12 | 美国格利菲斯实验室公司 | The method for preparing readily reconstituted frozen comestibles |
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| CN102302201A (en) | 2012-01-04 |
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