CN104323337A - Cod fillets and preparation method thereof - Google Patents
Cod fillets and preparation method thereof Download PDFInfo
- Publication number
- CN104323337A CN104323337A CN201410715734.8A CN201410715734A CN104323337A CN 104323337 A CN104323337 A CN 104323337A CN 201410715734 A CN201410715734 A CN 201410715734A CN 104323337 A CN104323337 A CN 104323337A
- Authority
- CN
- China
- Prior art keywords
- cod
- parts
- fillet
- cod fillet
- raw material
- 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
Links
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
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 relates to cod fillets and a preparation method thereof and solves the technical problems that existing cod fillets are not good in mouth feel and poor in flavor. The cod fillets are baked with seasoning liquid through a series of steps, wherein metered by 100 parts by weight of cod, the seasoning liquid is made from the following raw materials in parts by weight: 4-6 parts of white granulated sugar, 1.2-1.4 parts of table salt, 0.4-0.6 part of monosodium glutamate, 0.0009-0.0011 part of potassium sorbate and 10-20 parts of water. The preparation method can be widely applied to the field of preparation of cod fillets.
Description
Technical field
The present invention relates to a kind of food and preparation method thereof, specifically a kind of cod fillet and preparation method thereof.
Background technology
Cod originates in the cold waters, the North Atlantic Ocean from Northern Europe to Canada and eastern united states, and China is mainly distributed in the abysmal area of Bohai and Yellow Seas and northern East China Sea.Cod is one of maximum fish of whole world year amount of fishing, has important economic worth, Europe person it be " marine gold ", " nutritionist on dining table ".
The protein content of cod is very high, and fat content is extremely low, is all-ages nutraceutical, the advantage such as it has high nutrition, low cholesterol, be easily absorbed by the body.Nucleoprotein containing globulin, albumin and phosphorus in cod fish tallow, also containing the necessary each seed amino acid of child development, the requirement of its ratio and children is very close, is is easily digested and assimilated by people again, also containing unrighted acid and calcium, phosphorus, iron, B family vitamin etc.The liver oil content of cod, up to 45%, can eliminate the bacterium existed in infectiousness wound, simultaneously containing the multiple vitamin such as A, D and E, uses cod to be very helpful to the healthy of people.
Cod has a variety of cooking methods, and wherein modal have steaming cod, roasting cod, the fragrant cod of garlic and pickle stockfish etc., but the cod that these methods existing are made still exists the problems such as mouthfeel is not good, local flavor is poor.
Summary of the invention
Of the present invention just in order to solve the technical problem that existing cod fillet mouthfeel is bad, local flavor is poor, provide a kind of mouthfeel better, the cod fillet of unique flavor and preparation method thereof.
For this reason, the invention provides a kind of cod fillet, it is 100 parts in the weight of cod, and the baste baking using following raw material to form forms: white granulated sugar 4 ~ 6 parts, salt 1.2 ~ 1.4 parts, monosodium glutamate 0.4 ~ 0.6 part, potassium sorbate 0.0009 ~ 0.0011 part and 10 ~ 20 parts, water.
Preferably, be 100 parts in the weight of cod, its baste baking using following raw material to make forms: white granulated sugar 5 parts, salt 1.3 parts, monosodium glutamate 0.5 part, potassium sorbate 0.001 part and 15 parts, water.
The present invention provides a kind of preparation method of cod fillet simultaneously, and it contains following steps:
(1) raw material is chosen: choosing fresh or freezing rear cod of naturally thawing is raw material;
(2) hack: adopt cutter to remove its hard thorn with it selected cod, then remove head and internal organ, then fish body is hacked;
(3) draining is cleaned: use clear water repeatedly to clean, draining after removing blood stains liquid;
(4) soak tasty: by its weight preparation baste after being weighed by fish, and flood 7 ~ 8 hours wherein; Wherein, each raw material of baste according to the percentage by weight of cod is: white granulated sugar 4 ~ 6%, salt 1.2 ~ 1.4%, monosodium glutamate 0.4 ~ 0.6%, potassium sorbate 0.0009 ~ 0.0011% and water 10 ~ 20%;
(5) liquid balance is controlled: surface liquid is removed in the cod fillet control after tasty for dipping, then cod fillet is swung in the pallet after sterilization, and flatten;
(6) once toast: the cod fillet after balance is put into drying tunnel;
(7) cooling moisture regain: the cod fillet after once toasting is taken out drying tunnel and is cooled to normal temperature, then loads in polybag and puts into freezer moisture regain 9 ~ 11 days;
(8) secondary baking: the cod fillet after cooling moisture regain is put into drying tunnel again, and baking temperature is 130 ~ 140 DEG C;
(9) cooling pack: the cod fillet after secondary baking is cooled to normal temperature, puts in storage after carrying out vacuum packaging.
Preferably, when drying in step (six), temperature keeps 30 ~ 40 DEG C, dries moisture to 18 ~ 25%.
Adding and rational percentage proportioning of the various auxiliary material of the present invention, greatly optimize the mouthfeel of product, be easy to be esthetically acceptable to the consumers; The reasonable arrangement of preparation process and the choose reasonable of preparation condition, can optimized fabrication method, makes product have good local flavor.
Detailed description of the invention
Embodiment 1
(1) raw material is chosen: choosing fresh or freezing rear cod of naturally thawing is raw material;
(2) hack: adopt cutter to remove its hard thorn with it selected cod, then remove head and internal organ, then fish body is cut into fillet;
(3) draining is cleaned: use clear water repeatedly to clean, draining after removing blood stains liquid;
(4) soak tasty: after fish is weighed by its weight preparation baste, and wherein flood 7 hours; Wherein, each raw material of baste according to the percentage by weight of cod is: white granulated sugar 4%, salt 1.2%, monosodium glutamate 0.4%, potassium sorbate 0.0009% and water 10%;
(5) liquid balance is controlled: surface liquid is removed in the cod fillet control after tasty for dipping, then cod fillet is swung in the pallet after sterilization, and flatten;
(6) once toast: the cod fillet after balance is put into drying tunnel, and temperature keeps 30 DEG C, dry moisture to 18%;
(7) cooling moisture regain: the cod fillet after once toasting is taken out drying tunnel and is cooled to normal temperature, then puts into freezer in loading polybag and gets damp again 9 days;
(8) secondary baking: the cod fillet after cooling moisture regain is put into drying tunnel again, and baking temperature is 130 DEG C;
(9) cooling pack: the cod fillet after secondary baking is cooled to normal temperature, puts in storage after carrying out vacuum packaging.
Embodiment 2
(1) raw material is chosen: choosing fresh or freezing rear cod of naturally thawing is raw material;
(2) hack: adopt cutter to remove its hard thorn with it selected cod, then remove head and internal organ, then fish body is cut into fillet;
(3) draining is cleaned: use clear water repeatedly to clean, draining after removing blood stains liquid;
(4) soak tasty: after fish is weighed by its weight preparation baste, and wherein flood 7.5 hours; Wherein, each raw material of baste according to cod percentage by weight is: white granulated sugar 5%, salt 1.3%, monosodium glutamate 0.5%, potassium sorbate 0.001% and water 15%;
(5) liquid balance is controlled: surface liquid is removed in the cod fillet control after tasty for dipping, then cod fillet is swung in the pallet after sterilization, and flatten;
(6) once toast: the cod fillet after balance is put into drying tunnel, and temperature keeps 36 DEG C, dry moisture to 22%;
(7) cooling moisture regain: the cod fillet after once toasting is taken out drying tunnel and is cooled to normal temperature, then puts into freezer in loading polybag and gets damp again 10 days;
(8) secondary baking: the cod fillet after cooling moisture regain is put into drying tunnel again, and baking temperature is 135 DEG C;
(9) cooling pack: the cod fillet after secondary baking is cooled to normal temperature, puts in storage after carrying out vacuum packaging.
Embodiment 3
(1) raw material is chosen: choosing fresh or freezing rear cod of naturally thawing is raw material;
(2) hack: adopt cutter to remove its hard thorn with it selected cod, then remove head and internal organ, then fish body is cut into fillet;
(3) draining is cleaned: use clear water repeatedly to clean, draining after removing blood stains liquid;
(4) soak tasty: after fish is weighed by its weight preparation baste, and wherein flood 8 hours; Wherein, each raw material of baste according to cod percentage by weight is: white granulated sugar 6%, salt 1.4%, monosodium glutamate 0.6%, potassium sorbate 0.0011% and water 20%;
(5) liquid balance is controlled: surface liquid is removed in the cod fillet control after tasty for dipping, then cod fillet is swung in the pallet after sterilization, and flatten;
(6) once toast: the cod fillet after balance is put into drying tunnel, and temperature keeps 40 DEG C, dry moisture to 25%;
(7) cooling moisture regain: the cod fillet after once toasting is taken out drying tunnel and is cooled to normal temperature, then puts into freezer in loading polybag and gets damp again 11 days;
(8) secondary baking: the cod fillet after cooling moisture regain is put into drying tunnel again, and baking temperature is 140 DEG C;
(9) cooling pack: the cod fillet after secondary baking is cooled to normal temperature, puts in storage after carrying out vacuum packaging.
Claims (4)
1. a cod fillet, it is characterized in that in the weight of cod be 100 parts, the baste baking using following raw material to make forms: white granulated sugar 4 ~ 6 parts, salt 1.2 ~ 1.4 parts, monosodium glutamate 0.4 ~ 0.6 part, potassium sorbate 0.0009 ~ 0.0011 part and 10 ~ 20 parts, water.
2. cod fillet according to claim 1, it is characterized in that in the weight of cod be 100 parts, the baste baking using following raw material to make forms: white granulated sugar 5 parts, salt 1.3 parts, monosodium glutamate 0.5 part, potassium sorbate 0.001 part and 15 parts, water.
3. the preparation method of cod fillet according to claim 1 and 2, is characterized in that containing following steps:
(1) raw material is chosen: choosing fresh or freezing rear cod of naturally thawing is raw material;
(2) hack: adopt cutter to remove its hard thorn with it selected cod, then remove head and internal organ, then fish body is hacked;
(3) draining is cleaned: use clear water repeatedly to clean, draining after removing blood stains liquid;
(4) soak tasty: by its weight preparation baste after being weighed by fish, and flood 7 ~ 8 hours wherein; Wherein, each raw material of baste according to the percentage by weight of cod is: white granulated sugar 4 ~ 6%, salt 1.2 ~ 1.4%, monosodium glutamate 0.4 ~ 0.6%, potassium sorbate 0.0009 ~ 0.0011% and water 10 ~ 20%;
(5) liquid balance is controlled: surface liquid is removed in the cod fillet control after tasty for dipping, then cod fillet is swung in net dish, and flatten;
(6) once toast: the cod fillet after balance is put into drying tunnel and dry;
(7) cooling moisture regain: the cod fillet after once toasting is taken out drying tunnel and is cooled to normal temperature, then loads in polybag and puts into freezer moisture regain 9 ~ 11 days;
(8) secondary baking: the cod fillet after cooling moisture regain is put into drying tunnel again, and baking temperature is 130 ~ 140 DEG C;
(9) cooling pack: the cod fillet after secondary baking is cooled to normal temperature, puts in storage after carrying out vacuum packaging.
4. the preparation method of cod fillet according to claim 3, is characterized in that in described step (six), during oven dry, temperature remains on 30 ~ 40 DEG C, dries moisture to 18 ~ 25%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410715734.8A CN104323337A (en) | 2014-11-28 | 2014-11-28 | Cod fillets and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410715734.8A CN104323337A (en) | 2014-11-28 | 2014-11-28 | Cod fillets and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104323337A true CN104323337A (en) | 2015-02-04 |
Family
ID=52398269
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410715734.8A Pending CN104323337A (en) | 2014-11-28 | 2014-11-28 | Cod fillets and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104323337A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077380A (en) * | 2015-08-27 | 2015-11-25 | 荣成南光食品有限公司 | Spicy cod fillet roast and making method thereof |
| CN105231328A (en) * | 2015-08-27 | 2016-01-13 | 荣成南光食品有限公司 | Spicy grilled cod fillet and production method thereof |
| CN105394624A (en) * | 2015-11-19 | 2016-03-16 | 恒茂实业集团有限公司 | Making method of quick-frozen and seasoned pollachius virens sections |
-
2014
- 2014-11-28 CN CN201410715734.8A patent/CN104323337A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 李海波: ""调味烤鳕鱼片加工工艺改进研究"", 《浙江水产学院学报》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077380A (en) * | 2015-08-27 | 2015-11-25 | 荣成南光食品有限公司 | Spicy cod fillet roast and making method thereof |
| CN105231328A (en) * | 2015-08-27 | 2016-01-13 | 荣成南光食品有限公司 | Spicy grilled cod fillet and production method thereof |
| CN105394624A (en) * | 2015-11-19 | 2016-03-16 | 恒茂实业集团有限公司 | Making method of quick-frozen and seasoned pollachius virens sections |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102599459B (en) | Making method of convenience seasoning mix for boiled fish with Sichuan pickles and chili | |
| CN103393061B (en) | Fishy smell removing process for conditioned duck meat | |
| CN103202503A (en) | Fotiaoqiang preparation method | |
| KR101227169B1 (en) | Method for manufacturing white Kimchi using chestnut | |
| CN104757606A (en) | Tea smoked fish and production method thereof | |
| CN104719972A (en) | Method for processing half-dried sea bass conditioning food | |
| CN103300420A (en) | Processing technology of hot pot taste dried fishes | |
| KR101513424B1 (en) | Manufacturing method of sundae removed a bad smell | |
| CN104323337A (en) | Cod fillets and preparation method thereof | |
| CN103622044A (en) | Manufacturing method of crispy spare ribs with garlic | |
| CN105231328A (en) | Spicy grilled cod fillet and production method thereof | |
| CN101756264A (en) | Zhangde fu nutritious pork meat patties | |
| CN104473226B (en) | A kind of processing method of instant preserved fruit sea cucumber | |
| CN106901293B (en) | Preparation method of potato and native chicken soup | |
| CN102630971A (en) | Quick preserving method of favored eggs | |
| KR20120107766A (en) | Method of manufacturing swimming crab-kimchi | |
| CN103989147A (en) | Clam mashed garlic chili sauce and preparation method thereof | |
| CN104256671A (en) | Ultrathin crispy dried meat product and manufacturing method thereof | |
| KR101184778B1 (en) | Manufacturing method of eel powder soup | |
| CN104413466A (en) | Five-spice flavored yellow croaker and processing process thereof | |
| CN102028247A (en) | Soup mutton | |
| CN105077380A (en) | Spicy cod fillet roast and making method thereof | |
| CN107279821A (en) | A kind of speed hair sea cucumber and preparation method thereof | |
| KR20150064908A (en) | Samgyetang/Ginseng Chicken Soup Using Dried Sea Cucumber and Manufacturing Method Thereof | |
| KR101497092B1 (en) | The potato soup with sea cucumber and manufacturing process |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150204 |