CN102742633A - Method for processing frozen prepared fish pieces - Google Patents

Method for processing frozen prepared fish pieces Download PDF

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Publication number
CN102742633A
CN102742633A CN2012102539205A CN201210253920A CN102742633A CN 102742633 A CN102742633 A CN 102742633A CN 2012102539205 A CN2012102539205 A CN 2012102539205A CN 201210253920 A CN201210253920 A CN 201210253920A CN 102742633 A CN102742633 A CN 102742633A
Authority
CN
China
Prior art keywords
fish
processing
trehalose
mass ratio
mixture
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.)
Pending
Application number
CN2012102539205A
Other languages
Chinese (zh)
Inventor
刘淇
曹荣
孙茂余
刘永健
陈凡
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
QINGDAO HEFUJI FOOD CO Ltd
Original Assignee
QINGDAO HEFUJI FOOD CO Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by QINGDAO HEFUJI FOOD CO Ltd filed Critical QINGDAO HEFUJI FOOD CO Ltd
Priority to CN2012102539205A priority Critical patent/CN102742633A/en
Publication of CN102742633A publication Critical patent/CN102742633A/en
Pending legal-status Critical Current

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Abstract

The invention provides a method for processing frozen prepared fish pieces. The method comprises the following steps: pre-treating raw material fish into sashimi, adding 10% of liquid seasoning according to mass ratio, evenly rolling and rubbing the sashimi, and then conducting individual freezing and packaging. The mass ratio of seasoning and water in the liquid seasoning is 2:1, 5-10% of mixture of xanthan gum and trehalose is added in the seasoning by weight, and the mass ratio of xanthan gum and trehalose in the mixture is 1:2. The xanthan gum and the trehalose can be combined with protein in fish, so that degeneration of the protein can be restrained, heat and acid can be resisted, further, the products can keep original freshness and taste of aquatic products after being heated, the generation of fishy smell can be restrained. The method can be widely used in processing of fish products.

Description

A kind of processing method of freezing precook fillet
Technical field
The present invention relates to field of processing of aquatic products, relate to a kind of processing method of freezing precook fillet particularly.
Background technology
Along with the quickening of social life rhythm and the raising of people's living standard, the consumer constantly increases convenient food demand convenient, fast, nutrition.The freezing precook fish food has convenient, fast, nutritious advantage, therefore receives consumers in general's welcome deeply, and freezing precook fish processing industry has obtained very fast development.And aquatic products such as fish through thawing, cut open processing such as sheet, seasoning freezing after, part moisture and protein can run off, and pass through and occur dry, the phenomenon such as harden of product mouthfeel after the chilled storage easily, lose the distinctive delicate flavour of fresh fishes product.Therefore need exploitation can better keep the processing method of freezing precook fillet better quality.
Summary of the invention
The technical problem that the present invention will solve provides a kind of processing method of freezing precook fillet, occurs dry, the phenomenon such as harden of product mouthfeel after freezing easily to solve present raw fish, loses the problem of the peculiar delicate flavour of fresh fillet.
The present invention realizes through following technical scheme:
A kind of processing method of freezing precook fillet may further comprise the steps:
(1) the raw material fish is carried out preliminary treatment and becomes raw fish:
(2) will pass through in the raw fish that step 1 handles and add 10% slurry by mass ratio, tumbling is even;
(3) the fillet list after step 2 processing is frozen, packs.
Wherein, described slurry is that the mass ratio of flavoring and water is 2: 1, adds xanthans and the trehalose mixture of 5-10% in the flavoring by mass percentage, and the mass ratio of xanthans and trehalose is 1: 2 in the said mixture.
The present invention's beneficial effect compared with prior art:
The present invention adds xanthans and trehalose in the freezing raw fish production method of existing conditioning; Xanthans and trehalose can with the flesh of fish in protein bound; The sex change of CKIs matter; Heat-resisting acidproof, thus guarantee that product keeps original freshness of aquatic products and taste after heating, and can suppress the generation of fishy smell.The effect that xanthans and trehalose use simultaneously obviously is superior to single with xanthans or trehalose, can be widely used in the processing of fish freezing precook product.
The specific embodiment
Through embodiment technical scheme of the present invention is done further explanation below, protection scope of the present invention does not receive the restriction of embodiment.
Embodiment 1
A kind of processing method of freezing precook fillet is at first got a certain amount of cod it is partly thawed, and hacks then, peeling, deburring, cleaning.Xanthans and the trehalose mass ratio by 1: 2 is mixed; Be 10% to add in the flavoring that comprises other composition (can comprise salt, sugar, monosodium glutamate, garlic powder etc.) prepare in advance by mass percentage with mixture then; With the flavoring that adds xanthans and trehalose and 4 ℃ of water is 2: 1 mixed slurries of processing by mass percentage; In the fillet of handling well, add above-mentioned slurry by mass ratio 10% then, tumbling is 10 minutes under 10 ℃ condition, singly freezes then, packs.
The freezing precook raw fish that uses the inventive method processing freezing through 3 months, take out thaw after, fry again or roast edible, its fine and tender taste.
Embodiment 2
A kind of processing method of freezing precook fillet is at first got a certain amount of raw material fish it is partly thawed, and hacks then, peeling, deburring, tests.Xanthans and the trehalose mass ratio by 1: 2 is mixed; Be 5% to add in the flavoring that comprises other composition (can comprise salt, sugar etc.) prepare in advance by mass percentage with mixture then; With the flavoring that adds xanthans and trehalose and 4 ℃ of water is 2: 1 mixed material of sizing mixing of processing by mass percentage; In the fillet of handling well, add above-mentioned slurry by mass ratio 10% then, tumbling is 10 minutes under 10 ℃ condition, singly freezes then, packs.
The freezing precook raw fish that uses the inventive method processing is through behind 3 months freezing, take out thaw after, fry or roast edible again, its fine and tender taste does not have obvious difference with the fresh fish sheet.

Claims (1)

1. the processing method of freezing precook fillet may further comprise the steps:
(1) the raw material fish is carried out preliminary treatment and become raw fish;
(2) will pass through in the raw fish that step 1 handles and add 10% slurry by mass ratio, tumbling is even;
(3) the fillet list after step 2 processing is frozen, packs;
It is characterized in that described slurry is that the mass ratio of flavoring and water is 2: 1, add xanthans and the trehalose mixture of 5-10% in the flavoring by mass percentage, the mass ratio of xanthans and trehalose is 1: 2 in the said mixture.
CN2012102539205A 2012-07-23 2012-07-23 Method for processing frozen prepared fish pieces Pending CN102742633A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2012102539205A CN102742633A (en) 2012-07-23 2012-07-23 Method for processing frozen prepared fish pieces

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2012102539205A CN102742633A (en) 2012-07-23 2012-07-23 Method for processing frozen prepared fish pieces

Publications (1)

Publication Number Publication Date
CN102742633A true CN102742633A (en) 2012-10-24

Family

ID=47023408

Family Applications (1)

Application Number Title Priority Date Filing Date
CN2012102539205A Pending CN102742633A (en) 2012-07-23 2012-07-23 Method for processing frozen prepared fish pieces

Country Status (1)

Country Link
CN (1) CN102742633A (en)

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103040024A (en) * 2013-01-23 2013-04-17 通威股份有限公司 Preparation method of microwave instant fillets
CN103549495A (en) * 2013-09-27 2014-02-05 恒茂实业集团有限公司 Processing method for pacific saury slices eaten raw
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
CN103549493A (en) * 2013-09-27 2014-02-05 恒茂实业集团有限公司 Making method for quick-frozen seasoned sliced Pneumatophorus japonicus food
CN103549497A (en) * 2013-09-27 2014-02-05 恒茂实业集团有限公司 Making method for quick-frozen seasoned sliced red snapper food
CN103584181A (en) * 2013-11-08 2014-02-19 中国水产科学研究院南海水产研究所 Method for producing crisped grass carp conditioned fish slice
CN103598311A (en) * 2013-11-18 2014-02-26 北京新辣道餐饮管理有限公司 Preparation method for quickly-frozen flavored fish blocks of clarias lazera
CN104432220A (en) * 2014-11-25 2015-03-25 恒茂实业集团有限公司 Making method of quick-frozen flour-adhered seasoned shishamo
CN109275703A (en) * 2018-09-25 2019-01-29 温州科技职业学院 Fluidize the preservation method that ice pre-cooling combines biological ice temperature
CN109566745A (en) * 2018-12-26 2019-04-05 温州科技职业学院 The processing technology of fish protein peptide milk beverage
CN109566746A (en) * 2018-12-26 2019-04-05 温州科技职业学院 The processing technology of anchovy albumen milk
CN109567067A (en) * 2018-10-30 2019-04-05 浙江工业大学 A kind of quality holding cooking processing method of the flesh of fish

Cited By (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103040024A (en) * 2013-01-23 2013-04-17 通威股份有限公司 Preparation method of microwave instant fillets
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
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
CN103549493A (en) * 2013-09-27 2014-02-05 恒茂实业集团有限公司 Making method for quick-frozen seasoned sliced Pneumatophorus japonicus food
CN103549497A (en) * 2013-09-27 2014-02-05 恒茂实业集团有限公司 Making method for quick-frozen seasoned sliced red snapper food
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
CN103549497B (en) * 2013-09-27 2015-05-20 恒茂实业集团有限公司 Making method for quick-frozen seasoned sliced red snapper food
CN103549495B (en) * 2013-09-27 2015-05-20 恒茂实业集团有限公司 Processing method for pacific saury slices eaten raw
CN103549495A (en) * 2013-09-27 2014-02-05 恒茂实业集团有限公司 Processing method for pacific saury slices eaten raw
CN103584181A (en) * 2013-11-08 2014-02-19 中国水产科学研究院南海水产研究所 Method for producing crisped grass carp conditioned fish slice
CN103598311B (en) * 2013-11-18 2015-03-18 北京新辣道餐饮管理有限公司 Preparation method for quickly-frozen flavored fish blocks of clarias lazera
CN103598311A (en) * 2013-11-18 2014-02-26 北京新辣道餐饮管理有限公司 Preparation method for quickly-frozen flavored fish blocks of clarias lazera
CN104432220A (en) * 2014-11-25 2015-03-25 恒茂实业集团有限公司 Making method of quick-frozen flour-adhered seasoned shishamo
CN109275703A (en) * 2018-09-25 2019-01-29 温州科技职业学院 Fluidize the preservation method that ice pre-cooling combines biological ice temperature
CN109567067A (en) * 2018-10-30 2019-04-05 浙江工业大学 A kind of quality holding cooking processing method of the flesh of fish
CN109566745A (en) * 2018-12-26 2019-04-05 温州科技职业学院 The processing technology of fish protein peptide milk beverage
CN109566746A (en) * 2018-12-26 2019-04-05 温州科技职业学院 The processing technology of anchovy albumen milk

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PB01 Publication
C06 Publication
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20121024

C02 Deemed withdrawal of patent application after publication (patent law 2001)