CN104055156B - A kind of seasoned style keeping liquid and application process thereof - Google Patents
A kind of seasoned style keeping liquid and application process thereof Download PDFInfo
- Publication number
- CN104055156B CN104055156B CN201410099543.3A CN201410099543A CN104055156B CN 104055156 B CN104055156 B CN 104055156B CN 201410099543 A CN201410099543 A CN 201410099543A CN 104055156 B CN104055156 B CN 104055156B
- Authority
- CN
- China
- Prior art keywords
- keeping liquid
- seasoned
- style keeping
- fillet
- carragheen
- 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.)
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Links
- 239000007788 liquid Substances 0.000 title claims abstract description 46
- 238000000034 method Methods 0.000 title claims abstract description 21
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 20
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 20
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 20
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 20
- 229920001495 poly(sodium acrylate) polymer Polymers 0.000 claims abstract description 20
- NNMHYFLPFNGQFZ-UHFFFAOYSA-M sodium polyacrylate Chemical compound [Na+].[O-]C(=O)C=C NNMHYFLPFNGQFZ-UHFFFAOYSA-M 0.000 claims abstract description 20
- 239000007864 aqueous solution Substances 0.000 claims abstract description 9
- 238000007654 immersion Methods 0.000 claims abstract description 3
- 241000251468 Actinopterygii Species 0.000 abstract description 17
- 235000011194 food seasoning agent Nutrition 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 238000001035 drying Methods 0.000 description 5
- 210000003205 muscle Anatomy 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 3
- 235000020995 raw meat Nutrition 0.000 description 3
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 241000628997 Flos Species 0.000 description 1
- 239000001828 Gelatine Substances 0.000 description 1
- 238000004026 adhesive bonding Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 235000015177 dried meat Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 238000007634 remodeling Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
Classifications
-
- 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
Landscapes
- 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 kind of seasoned style keeping liquid, the seasoned solving prior art is easily curling, broken in process, and cause sheet shape not whole, the problem of poor morphology, 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 ~ 3g/L, Sodium Polyacrylate 0.3 ~ 0.5g/L, maltodextrin 30 ~ 40g/L, carragheen 10 ~ 20g/L.Seasoned style keeping liquid component of the present invention is simple, and can effectively avoid fillet to occur in seasoned process curling and broken, the grilled fish blade shape obtained is smooth, and form is complete.Present invention also offers a kind of application process of above-mentioned seasoned style keeping liquid, be specially: take out after fillet being placed in style keeping liquid immersion 10 ~ 15min and spread out, at 40 ~ 50 DEG C, toast 5 ~ 10min.Application process step of the present invention is simple, workable.
Description
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, have a kind of general welcome typical local food-roasting seasoned at present, because its packaging is small and exquisite, price suitable, delicious in taste, being of high nutritive value and sale is doubled, is a kind of rising instant food.Conventional roasting seasoned process cuts open sheet → rinsing → seasoning → oven dry, and fillet are insufficient formability in process, and in drying course, structure of fish muscle dehydration can occur thus causes fillet curling and broken, makes fillet sheet shape not whole, poor morphology.
Such as, 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 grilled fish blade shape obtained 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, provide a kind of seasoned style keeping liquid, seasoned style keeping liquid component of the present invention is simple, can effectively avoid fillet to occur in seasoned process curling and broken, the grilled fish blade shape obtained is smooth, and form is complete.
Present invention also offers a kind of application process of seasoned style keeping liquid, 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 suppressing flesh of fish swelling, impel flesh of fish gelatine, thus it is curling, broken effectively to avoid the flesh of fish to occur because of dehydration when drying; Sodium Polyacrylate can strengthen structure of fish muscle further, makes it not easily fragmentation occur, and Sodium Polyacrylate can also prevent the loss of fillet Middle nutrition material and flavor substance simultaneously, is conducive to the new delicate flavour keeping fillet, strengthens 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 the flesh of fish is had certain chew strength and elasticity, but maltodextrin makes the flesh of fish easy to crack, carragheen is added to address this problem in the present invention, carragheen adds as binding agent, makes fillet not easy to crack in drying course.The present invention's mutually working in coordination with by each component in style keeping liquid, fillet can not occur curling, broken in drying course, good moldability.
An application process for seasoned style keeping liquid, concrete grammar is: take out after fillet being placed in style keeping liquid immersion 10 ~ 15min and spread out, at 40 ~ 50 DEG C, toast 5 ~ 10min.Style keeping liquid of the present invention, when seasoned makes, is applied to fillet seasoning step front with fixed effect when the seasoning effect ensureing fillet and oven dry simultaneously.At 40 ~ 50 DEG C, toast the moisture removing fillet surface, thus it is tasty to be convenient to fillet dipping, is made each component generation effect in fillet in style keeping liquid by baking, mutual gluing simultaneously, thus fillet are shaped, not easily 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, and each component be conducive in style keeping liquid fully penetrates in structure of fish muscle, and fixed effect is good.
Therefore, the invention has the beneficial effects as follows: component is simple, can effectively avoid fillet to occur in seasoned process curling and broken, the grilled fish blade shape obtained is smooth, and form is complete, uses when 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, it 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, when seasoned makes, is applied to fillet seasoning step front with fixed effect (going between raw meat and seasoning step) when the seasoning effect ensureing fillet and oven dry simultaneously.
The embody rule method of seasoned style keeping liquid of the present invention is: fillet are placed in the style keeping liquid that quality is fillet quality 2 ~ 3 times, takes out and spreads out, at 40 ~ 50 DEG C, toast 5 ~ 10min after soaking 10 ~ 15min under vacuum.When applying style keeping liquid of the present invention making seasoned, the good moldability of seasoned, the grilled fish blade shape obtained is smooth, and form is complete, and the exterior quality of fillet is greatly improved.
Above-described embodiment is one of the present invention preferably scheme, not does any pro forma restriction to the present invention, also has other variant and remodeling under the prerequisite not exceeding the technical scheme described in claim.
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: take out after fillet being placed in style keeping liquid immersion 10 ~ 15min 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.
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 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104055156A CN104055156A (en) | 2014-09-24 |
| CN104055156B true CN104055156B (en) | 2015-12-30 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410099543.3A Active CN104055156B (en) | 2014-03-18 | 2014-03-18 | A kind of seasoned style keeping liquid and application process thereof |
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| Country | Link |
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| CN (1) | CN104055156B (en) |
Families Citing this family (2)
| 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)
| 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 |
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- 2014-03-18 CN CN201410099543.3A patent/CN104055156B/en active Active
Patent Citations (1)
| 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 |
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| Publication number | Publication date |
|---|---|
| CN104055156A (en) | 2014-09-24 |
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| C14 | Grant of patent or utility model | ||
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