CN104055156A - Shaping solution of baked fish fillet and application method thereof - Google Patents

Shaping solution of baked fish fillet and application method thereof Download PDF

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Publication number
CN104055156A
CN104055156A CN201410099543.3A CN201410099543A CN104055156A CN 104055156 A CN104055156 A CN 104055156A CN 201410099543 A CN201410099543 A CN 201410099543A CN 104055156 A CN104055156 A CN 104055156A
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China
Prior art keywords
keeping liquid
seasoned
style keeping
fish fillets
fillet
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Application number
CN201410099543.3A
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Chinese (zh)
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CN104055156B (en
Inventor
杨会成
廖妙飞
周秀锦
周宇芳
徐珊
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Zhejiang Marine Development Research Institute
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Zhejiang Marine Development Research Institute
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Priority to CN201410099543.3A priority Critical patent/CN104055156B/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses a shaping solution of baked fish fillets and solves problems that the baked fish fillets are incomplete and poor in shape since the baked fish fillets are liable to be crimped and crushed during a manufacturing process in the prior art. The shaping solution is an aqueous solution comprising CaCl2, sodium polyacrylate, maltodextrin and carrageen. Mass concentration of the components in the shaping solution are 2-3 g/L of CaCl2, 0.3-0.5 g/L of sodium polyacrylate, 30-40 g/L of maltodextrin and 10-20 g/L of carrageen. The shaping solution is simple in components. The baked fish fillets are effectively free from being crimped and crushed during the manufacturing process of the baked fish fillets. The baked fish fillets are flat and complete in shapes. The invention also provides an application method of the shaping solution. The application method particularly includes following steps: soaking the baked fish fillets in the shaping solution for 10-15 min, taking out and spreading out the soaked baked fish fillets, and baking the fish fillets at 40-50 DEG C for 5-10 min. The application method is simple in processes and is good in operability.

Description

A kind of seasoned style keeping liquid and application process thereof
Technical field
The present invention relates to fishery-ies product processing technique field, especially relate to a kind of seasoned style keeping liquid and application process thereof.
Background technology
On food products market, having at present a kind of general welcome typical local food-roasting seasoned, because its packaging is small and exquisite, price is suitable, delicious in taste, be of high nutritive value and make to sell and double, is a kind of rising instant food.Conventional roasting seasoned process is to cut open sheet → rinsing → seasoning → oven dry, and fillet are insufficient formability in process, in drying course, causes fillet curling and broken thereby dehydration can occur structure of fish muscle, makes fillet sheet shape not whole, poor morphology.
For example, application publication number CN102450693A, the Chinese patent of Shen Qing Publication day 2012.05.16 discloses a kind of processing technology of roasting seasoned, and its processing step is: raw material fish is thawed, pre-treatment, section, except raw meat, seasoning, baking, inspection, packaging, finished product.Its weak point is, in this processing technology, seasoned is easily curling, broken in bake process, and the seasoned sheet shape obtaining is not whole, poor morphology
Summary of the invention
The present invention is that the seasoned in order to solve prior art is easily curling, broken in process, cause sheet shape not whole, the problem of poor morphology, a kind of seasoned style keeping liquid is provided, seasoned style keeping liquid component of the present invention is simple, in seasoned process, can effectively avoid fillet to occur curling and broken, the seasoned sheet shape obtaining is smooth, complete form.
The present invention also provides a kind of application process of seasoned style keeping liquid, and the method step is simple, workable.
To achieve these goals, the present invention is by the following technical solutions:
A kind of seasoned style keeping liquid, described style keeping liquid is CaCl 2, Sodium Polyacrylate, maltodextrin and carragheen the aqueous solution, in style keeping liquid, the mass concentration of each component is: CaCl 22 ~ 3g/L, Sodium Polyacrylate 0.3 ~ 0.5g/L, maltodextrin 30 ~ 40g/L, carragheen 10 ~ 20g/L.In the present invention, CaCl 2there is the effect that suppresses flesh of fish swelling, impel flesh of fish gelatine, thereby effectively avoid oppressing in the time drying because dehydration occurs curling, broken; Sodium Polyacrylate can further be strengthened structure of fish muscle, makes it be difficult for occurring broken, and Sodium Polyacrylate can also prevent the loss of nutriment and flavor substance in fillet simultaneously, is conducive to keep the new delicate flavour of fillet, enhancing sense of taste; Maltodextrin can make structure of fish muscle become the meat fiber of dried meat floss shape and be filled between structure of fish muscle, effectively to maintain the shape of fillet, and make the flesh of fish have certain strength and elasticity of chewing, it is easy to crack that but maltodextrin makes to oppress, in the present invention, add carragheen to address this problem, carragheen adds as binding agent, makes fillet not easy to crack in drying course.The present invention is mutually collaborative by each component in shaping liquid, and fillet can not occur curling, broken in drying course, good moldability.
An application process for seasoned style keeping liquid, concrete grammar is: fillet are placed in to style keeping liquid and soak after 10 ~ 15min and take out and spread out, at 40 ~ 50 DEG C, toast 5 ~ 10min.Style keeping liquid of the present invention, in the time that seasoned is made, is applied to before fillet seasoning step fixed effect when ensureing the seasoning effect of fillet simultaneously and to dry.At 40 ~ 50 DEG C, toast the moisture to remove fillet surface, thereby it is tasty to be convenient to fillet dipping, makes the each component generation effect in fillet in style keeping liquid by baking simultaneously, gluing mutually, thus make fillet sizing, be difficult for curling, broken.Can produce good styling to fillet by soaking-drying, step is simple, workable.
As preferably, the addition of described style keeping liquid is 2 ~ 3 times of fillet quality.
As preferably, fillet soak under vacuum environment condition.Fillet soak under vacuum condition, and the each component being conducive in style keeping liquid is fully penetrated in structure of fish muscle, and fixed effect is good.
Therefore, the invention has the beneficial effects as follows: component is simple, in seasoned process, can effectively avoid fillet to occur curling and broken, the seasoned sheet shape obtaining is smooth, and complete form, is used while being adapted at processing seasoned.
Detailed description of the invention
Below by detailed description of the invention, the present invention will be further described.
Embodiment 1
A kind of seasoned style keeping liquid, it is CaCl 2, Sodium Polyacrylate, maltodextrin and carragheen the aqueous solution, in style keeping liquid, the mass concentration of each component is: CaCl 23g/L, Sodium Polyacrylate 0.5g/L, maltodextrin 40g/L, carragheen 20g/L.
Embodiment 2
A kind of seasoned style keeping liquid, it is CaCl 2, Sodium Polyacrylate, maltodextrin and carragheen the aqueous solution, in style keeping liquid, the mass concentration of each component is: CaCl 22g/L, Sodium Polyacrylate 0.3g/L, maltodextrin 30g/L, carragheen 10g/L.
Embodiment 3
A kind of seasoned style keeping liquid, is characterized in that, described style keeping liquid is CaCl 2, Sodium Polyacrylate, maltodextrin and carragheen the aqueous solution, in style keeping liquid, the mass concentration of each component is: CaCl 22.5g/L, Sodium Polyacrylate 0.4g/L, maltodextrin 35g/L, carragheen 15g/L.
Embodiment 4
A kind of seasoned style keeping liquid, it is CaCl 2, Sodium Polyacrylate, maltodextrin and carragheen the aqueous solution, in style keeping liquid, the mass concentration of each component is: CaCl 22g/L, Sodium Polyacrylate 0.5g/L, maltodextrin 35g/L, carragheen 15g/L.
Embodiment 5
A kind of seasoned style keeping liquid, it is CaCl 2, Sodium Polyacrylate, maltodextrin and carragheen the aqueous solution, in style keeping liquid, the mass concentration of each component is: CaCl 22.5g/L, Sodium Polyacrylate 0.3g/L, maltodextrin 40g/L, carragheen 15g/L.
Embodiment 6
A kind of seasoned style keeping liquid, it is CaCl 2, Sodium Polyacrylate, maltodextrin and carragheen the aqueous solution, in style keeping liquid, the mass concentration of each component is: CaCl 22.5g/L, Sodium Polyacrylate 0.4g/L, maltodextrin 35g/L, carragheen 10g/L.
Application:
The making step of general seasoned is: sheet → clean → go raw meat → seasoning → oven dry → baking is selected → cutd open to raw material fish, style keeping liquid of the present invention, in the time that seasoned is made, is applied to before fillet seasoning step fixed effect (going between raw meat and seasoning step) when ensureing the seasoning effect of fillet simultaneously and to dry.
The concrete application process of seasoned style keeping liquid of the present invention is: fillet are placed in to the style keeping liquid that quality is 2 ~ 3 times of fillet quality, take out after soaking 10 ~ 15min and spread out under vacuum condition, at 40 ~ 50 DEG C, toast 5 ~ 10min.While applying style keeping liquid making seasoned of the present invention, the good moldability of seasoned, the seasoned sheet shape obtaining is smooth, complete form, the exterior quality of fillet is greatly improved.
Above-described embodiment is preferably scheme of one of the present invention, not the present invention is done to any pro forma restriction, also has other variant and remodeling under the prerequisite that does not exceed the technical scheme that claim records.

Claims (4)

1. a seasoned style keeping liquid, is characterized in that, described style keeping liquid is CaCl 2, Sodium Polyacrylate, maltodextrin and carragheen the aqueous solution, in style keeping liquid, the mass concentration of each component is: CaCl 22 ~ 3g/L, Sodium Polyacrylate 0.3 ~ 0.5g/L, maltodextrin 30 ~ 40g/L, carragheen 10 ~ 20g/L.
2. an application process for seasoned style keeping liquid as claimed in claim 1, is characterized in that, concrete grammar is: fillet are placed in to style keeping liquid and soak after 10 ~ 15min and take out and spread out, at 40 ~ 50 DEG C, toast 5 ~ 10min.
3. the application process of seasoned style keeping liquid according to claim 2, is characterized in that, the addition of described style keeping liquid is 2 ~ 3 times of fillet quality.
4. the application process of seasoned style keeping liquid according to claim 2, is characterized in that, fillet soak under vacuum environment condition.
CN201410099543.3A 2014-03-18 2014-03-18 A kind of seasoned style keeping liquid and application process thereof Active CN104055156B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410099543.3A CN104055156B (en) 2014-03-18 2014-03-18 A kind of seasoned style keeping liquid and application process thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410099543.3A CN104055156B (en) 2014-03-18 2014-03-18 A kind of seasoned style keeping liquid and application process thereof

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CN104055156A true CN104055156A (en) 2014-09-24
CN104055156B CN104055156B (en) 2015-12-30

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108394229A (en) * 2018-05-09 2018-08-14 张晓栋 A kind of production method that relief drawing is presented
CN110574885A (en) * 2019-10-25 2019-12-17 石狮市华宝明祥食品有限公司 method for making low-salt tender meat grilled fish fillet

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103181536A (en) * 2011-12-31 2013-07-03 安琪酵母股份有限公司 Seasonings for grilling fish and preparation method thereof

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103181536A (en) * 2011-12-31 2013-07-03 安琪酵母股份有限公司 Seasonings for grilling fish and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108394229A (en) * 2018-05-09 2018-08-14 张晓栋 A kind of production method that relief drawing is presented
CN110574885A (en) * 2019-10-25 2019-12-17 石狮市华宝明祥食品有限公司 method for making low-salt tender meat grilled fish fillet

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Application publication date: 20140924

Assignee: ZHEJIANG FUDAN TOURISM FOOD Co.,Ltd.

Assignor: ZHEJIANG MARINE DEVELOPMENT Research Institute

Contract record no.: X2024980011764

Denomination of invention: A grilled fish fillet shaping liquid and its application method

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Assignee: Zhoushan Jinhai Food Co.,Ltd.

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Denomination of invention: A grilled fish fillet shaping liquid and its application method

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Record date: 20240903

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Assignee: Zhoushan Huifa Aquatic Products Co.,Ltd.

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Denomination of invention: A grilled fish fillet shaping liquid and its application method

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Assignee: Zhoushan Haicheng Aquatic Products Co.,Ltd.

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Denomination of invention: A grilled fish fillet shaping liquid and its application method

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