CN104432232A - Making method of quick-frozen flour-adhered seasoned pacific saury fillets - Google Patents
Making method of quick-frozen flour-adhered seasoned pacific saury fillets Download PDFInfo
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- CN104432232A CN104432232A CN201410684667.8A CN201410684667A CN104432232A CN 104432232 A CN104432232 A CN 104432232A CN 201410684667 A CN201410684667 A CN 201410684667A CN 104432232 A CN104432232 A CN 104432232A
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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
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
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Abstract
The invention relates to a making method of quick-frozen flour-adhered seasoned pacific saury fillets. The making method comprises the following steps: selecting high-quality pacific saury as the raw material; after removing the head and scaling off, filleting a pacific saury body along both sides of the vertebra by a tool; after removing internal organs and impurities, cutting the pacific saury body into segments to form the pacific saury fillets; adding the washed and drained pacific saury fillets into sauce solution prepared by blending decoction of hawthorn, decoction of mung beans, monosodium glutamate, soybean sauce, salt, granulated sugar, ground pepper, mirin, vegetable shortening, tomato sauce, lemon juice, red yeast rice, soybean protein, xanthan gum and water for immersion to enable the pacific saury fillets to have the taste of the sauce solution; draining; uniformly adhering a layer of potato starch to the outer surface of the pacific saury fillets; after shaping and placing the pacific saury fillets into a dish, feeding the pacific saury fillets into a single freezing machine to carry out quick-freezing processing; and carrying out vacuum packaging and checking to obtain the finished product after the pacific saury fillets are up to the standard. The making method disclosed by the invention adopts an advanced process, is reasonable in process and has strong operability and high making efficiency. The made pacific saury fillets are smooth and tender in taste, are palatable in sour, sweet and salty taste, are delicious in taste, have no soybean odor, are safe and sanitary and are convenient to eat.
Description
Technical field
The present invention relates to the preparation of aquatic food goods, the preparation method of powder seasoning saury sheet is glued in especially a kind of quick-frozen.
Background technology
Containing rich in protein and the unrighted acid such as the indispensable eicosapentenoic acid of human body (EPA), docosahexenoic acid (DHA) in saury body, wherein, EPA, DHA have suppression hypertension, miocardial infarction, arteriosclerotic effect.The pale delicacy of saury meat, fresh perfume (or spice) is pure, low price, is be very common fingerling in the food cooking of part East Asia Region.
At present, market utilizes saury to be made into instant food as raw material and mainly contain ripe canned fish, fish ball, frozen fresh fish section etc.Because saury meat is fatty less, and anti-oxidant, preserve to reach under ripe canned fish normal temperature and never degenerated in more than ten years, quite like by people, but it is firmly puckery to there is mouthfeel, without fresh, fragrance road; Though frozen fresh fish section has the fresh fragrance road of fresh fish, if its long stored frozen, the effective ingredient in fresh fish section and moisture content can cause loss, and flesh of fish meat turns yellow, and loses the fresh fragrance road of fresh fish gradually.
In recent years, saury is processed into instant, safety and sanitation, long shelf-life, the sliding tender aquatic food goods of mouthfeel become a new research topic.
Summary of the invention
In order to overcome saury goods in prior art without fresh taste, mouthfeel difference and frozen fresh fish section shelf-life short deficiency, the invention provides the preparation method that powder seasoning saury sheet is glued in a kind of quick-frozen, the manufacturing approach craft that powder seasoning saury sheet is glued in this quick-frozen is reasonable, strong operability, make efficiency is high.Sliding tender, the fresh perfume (or spice) of taste of powder seasoning saury slice foodstuffs mouthfeel, safety and sanitation, long shelf-life, instant are glued in the quick-frozen adopting the method to make.
The technical solution adopted for the present invention to solve the technical problems is: the preparation method of powder seasoning saury sheet is glued in a kind of quick-frozen, it is characterized in that: through following process steps:
(1), fillet produce choose fresh saury or freezing, to be incorporated to concentration be that to soak the fresh saury of thawing in the salt solution of 2 ~ 3% be raw material; Saury is decaptitated, scale after be cut into head from the afterbody of fish body along its vertebra respectively with cutter, fish body is separated with vertebra; Gill, fish blood and impurity, and fish body cutter carried out segment make fillet; Wherein, the central temperature controlling fish body in fillet producing process is-3 ~-5 DEG C;
(2), cleaning, the saury sheet obtained in step (1) cleans at the salt solution that concentration is 3 ~ 5% by draining, removes foreign material; Saury sheet after cleaning drains fillet surface moisture content;
(3), flood and tasty fillet after the control water obtained in step (2) are submerged in the good baste of pre-coordination, control baste temperature less than 10 DEG C, flood tasty 10 ~ 30 minutes; Wherein, described saury sheet and the weight ratio of baste are 1: 1 ~ 3; Described baste is allocated by weight percentage by following component to form: hawthorn water cooking liquid 5 ~ 10%, mung bean water cooking liquid 5 ~ 10%, monosodium glutamate 0.5 ~ 2%, soy sauce 20 ~ 30%, salt 1 ~ 3%, granulated sugar 1 ~ 2%, pepper powder 0.2 ~ 1%, taste quinoline 5 ~ 10%, shortening 0.5 ~ 3%, catsup 2 ~ 5%, lemon juice 0.2 ~ 1%, red Mandatory 0.1 ~ 0.5%, soybean protein 1 ~ 5%, xanthans 0.5 ~ 1.5%, surplus is water, and the percentage by weight sum of each component is 100%;
(4), control liquid the dipping that obtains in step (3) is tasty after fillet control except surface liquid;
(5), sticky powder, shaping, balance be evenly stained with one deck farina by obtaining the fillet outer surface after controlling liquid in step (4), forms an appearance and be fluffy granular material, be saury sheet that dipping is tasty inside; Singly freeze in dish by swinging in after the saury sheet shaping after sticky powder; Saury sheet after described immersion is tasty and the percentage by weight of farina are respectively: saury sheet 80 ~ 90%, farina 10 ~ 20%;
(6), quick-frozen by the saury sheet after the shaping obtained in step (5) together with singly freeze dish send into control temperature be carry out fast frozen in the mono-frozen machine of less than-35 DEG C, the central temperature of the saury sheet after freezing controls below-18 DEG C;
(7), packed products by the saury sheet vacuum packaging after the quick-frozen that obtains in step (6), metal detection, is up to the standards, finished product.
Described hawthorn water cooking liquid, mung bean water cooking liquid are the water respectively hawthorn, mung bean being placed in its weight 3 ~ 5 times, and heating and cooking, filters and obtain.
Described baste is allocated by weight percentage by following component to form: hawthorn water cooking liquid 6%, mung bean water cooking liquid 8%, monosodium glutamate 0.8%, soy sauce 25%, salt 2%, granulated sugar 1.5%, pepper powder 0.5%, taste quinoline 8%, shortening 2%, catsup 2.5%, lemon juice 0.5%, red Mandatory 0.3%, soybean protein 2%, xanthans 1%, surplus is water, and the percentage by weight sum of each component is 100%.
The present invention is that to choose high-quality saury be raw material, decaptitated, scale after fish body piece is opened along vertebra both sides with cutter, after removing internal organ, impurity, fish body is carried out segment and makes fillet, then the fillet after cleaning, draining enter in baste to flood tasty, control liquid, at its outer surface even adhesion one deck farina, send into fast frozen in mono-frozen machine, vacuum packaging after shaping, balance, being up to the standards obtains quick-frozen and glues powder seasoning saury sheet finished product.Wherein, baste is allocated by hawthorn water cooking liquid, mung bean water cooking liquid, monosodium glutamate, soy sauce, salt, granulated sugar, pepper powder, taste quinoline, shortening, catsup, lemon juice, red Mandatory, soybean protein, xanthans and water to form, this formulation of flavoring liquid science, consumption is appropriate.Wherein, the hawthorn water cooking liquid that it adopts, mung bean water cooking liquid can remove most of histamine that scad produces, and increase the security of food; Its monosodium glutamate adopted can increase the delicate flavour of fillet, causes people's appetite and improves fillet local flavor; Its soy sauce adopted, salt by availability albumen stripping in fish, while increase goods flavour, can avoid the quick growth of many putrefactive microorganisms; Its granulated sugar adopted, except generally increasing the sweet mouthfeel of food, can also remove the bitter taste in the flesh of fish, makes its taste more delicious; Its pepper powder adopted can make the different fishy smell of saury weaken outside increasing, flavouring, also plays except cold air, the effect of improving a poor appetite; The taste quinoline that it adopts can delay the sex change of fillet internal protein, prevents the stripping of fillet flavor substance, the fragrance of improvement fillet, increase water-retaining property and the flexibility of fillet, prevent fillet food to be out of shape, keep the beautiful form of food, raw meat, smelly eliminating, bactericidal action can also be played to fillet; Its shortening adopted can the later stage of fillet fried edible time, the farina of fillet and fillet outer surface bonding is played to shortcake and turns use into; The catsup taste that it adopts is sour-sweet, clearly aromatic, to fillet play hyperchromic, add acid, help fresh, Yu Xiang effect, and it is nutritious, except lycopene, also have Cobastab group, dietary fiber, mineral matter, protein and natural pectin etc.; Its lemon juice adopted can remove the fishy smell of fish, makes fillet food appearance color and luster more bright-coloured, increases the local flavor of fillet food.It adopts Hong Mandatory that the flesh of fish can be made to become more tender soft, increases food nutrition and health care simultaneously; Its soybean protein adopted has the characteristics such as gelation, emulsibility, retentiveness and water-retaining property, both can as non-functional inserts, also can as functional additive, can prevent the effective ingredient in oppressing, moisture loss and the flesh of fish from turning yellow, keep the fresh fragrance road of the flesh of fish, and matter structure and the local flavor of the flesh of fish can be improved, increase good taste; Its xanthans adopted is thickener, is held tightly together by various flavoring, keeps the stability of nutrition.Formulation of flavoring liquid science proposed by the invention, each component produces synergy, and saury sheet, after baste dipping is tasty, sliding tender, sour-sweet salty agreeable to the taste, the fresh perfume (or spice) of taste of mouthfeel, is as good as fishy smell, nutritious.The fillet outer surface of the present invention after control liquid is stained with farina, and one is the appearance luster of giving fillet uniqueness, ensures fillet anatomic shape; Two is to prevent in follow-up quick-freeze craft fillet and singly freeze dish and freeze; Three is the losses that effectively prevent effective ingredient and moisture content in fillet, keeps the fresh fragrance road of fillet.
The manufacturing process that the present invention glues powder seasoning saury sheet is all carry out at low temperatures, ensure that the freshness of raw material, inhibits the breeding of microorganism, ensured the quality of fillet food; And fast frozen effectively suppresses harmful microorganism grow and make enzymatic inactivation, ensure that the safety and sanitation of fillet food, ensure that fillet food has the longer shelf-life, open the fried rear i.e. edible of packaging.
The preparation method of powder seasoning saury sheet is glued in quick-frozen of the present invention, and its technique is advanced, and operation is reasonable, and strong operability, make efficiency is high, is suitable for suitability for industrialized production.The fillet safety and sanitation of producing, stay in grade, be as good as fishy smell, be applicable to the needs of the modern fast pace life of consumer.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further details.
embodiment 1
A preparation method for powder seasoning saury sheet is glued in quick-frozen, through following process steps:
(1), fillet are produced and chosen fresh saury is raw material; Saury is decaptitated, scale after be cut into head from the afterbody of fish body along its vertebra respectively with cutter, fish body is separated with vertebra; Gill, fish blood and impurity, and fish body cutter carried out segment make fillet; Wherein, the central temperature controlling fish body in fillet producing process is-4 DEG C;
(2), cleaning, the saury sheet obtained in step (1) cleans at the salt solution that concentration is 4% by draining, removes foreign material; Saury sheet after cleaning drains fillet surface moisture content;
(3), flood and tasty fillet after the control water obtained in step (2) are submerged in the good baste of pre-coordination, control baste temperature 10 DEG C, flood tasty 20 minutes; Wherein, the weight ratio of saury sheet and baste is 1: 2; Baste is allocated by weight percentage by following component to form: hawthorn water cooking liquid 6%, mung bean water cooking liquid 8%, monosodium glutamate 0.8%, soy sauce 25%, salt 2%, granulated sugar 1.5%, pepper powder 0.5%, taste quinoline 8%, shortening 2%, catsup 2.5%, lemon juice 0.5%, red Mandatory 0.3%, soybean protein 2%, xanthans 1% and water 39.9%; Hawthorn water cooking liquid, mung bean water cooking liquid are the water respectively hawthorn, mung bean being placed in its weight 4 times, and heating and cooking, filters and obtain;
(4), control liquid the dipping that obtains in step (3) is tasty after fillet control except surface liquid;
(5), sticky powder, shaping, balance be evenly stained with one deck farina by obtaining the fillet outer surface after controlling liquid in step (4), forms an appearance and be fluffy granular material, be saury sheet that dipping is tasty inside; Singly freeze in dish by swinging in after the saury sheet shaping after sticky powder; Soak tasty after saury sheet and the percentage by weight of farina be respectively: saury sheet 85%, farina 15%;
(6), quick-frozen by the saury sheet after the shaping obtained in step (5) together with singly freeze dish send into control temperature be carry out fast frozen in the mono-frozen machine of less than-35 DEG C, the central temperature of the saury sheet after freezing controls below-18 DEG C;
(7), packed products by the saury sheet vacuum packaging after the quick-frozen that obtains in step (6), metal detection, metal detector precision Key Limit Value (CL) is defined as Fe ф 2.0mm, and SUS ф 3.0mm, is up to the standards, finished product.
The preparation method technique that the present embodiment provides quick-frozen to glue powder seasoning saury sheet is advanced, and operation is rationally strict, strong operability, and make efficiency is high; The bread seasoning saury safety and sanitation adopting the method to produce, stay in grade, nutrient health, the fresh alcohol of taste, unique flavor, i.e. edible after fried after opening packaging, the fresh alcohol of taste, soft good to eat.
embodiment 2
A preparation method for powder seasoning saury sheet is glued in quick-frozen, through following process steps:
(1), fillet produce choose freezing, to be incorporated to concentration be that to soak the fresh saury of thawing in the salt solution of 2% be raw material; Saury is decaptitated, scale after be cut into head from the afterbody of fish body along its vertebra respectively with cutter, fish body is separated with vertebra; Gill, fish blood and impurity, and fish body cutter carried out segment make fillet; Wherein, the central temperature controlling fish body in fillet producing process is-3 DEG C;
(2), cleaning, the saury sheet obtained in step (1) cleans at the salt solution that concentration is 5% by draining, removes foreign material; Saury sheet after cleaning drains fillet surface moisture content;
(3), flood and tasty fillet after the control water obtained in step (2) are submerged in the good baste of pre-coordination, control baste temperature 5 DEG C, flood tasty 10 minutes; Wherein, the weight ratio of saury sheet and baste is 1: 3; Baste is allocated by weight percentage by following component to form: hawthorn water cooking liquid 10%, mung bean water cooking liquid 5%, monosodium glutamate 2%, soy sauce 20%, salt 3%, granulated sugar 1%, pepper powder 1%, taste quinoline 5%, shortening 3%, catsup 2%, lemon juice 1%, red Mandatory 0.1%, soybean protein 5%, xanthans 0.5% and water 41.4%; Hawthorn water cooking liquid, mung bean water cooking liquid are the water respectively hawthorn, mung bean being placed in its weight 3 times, and heating and cooking, filters and obtain;
(4), control liquid the dipping that obtains in step (3) is tasty after fillet control except surface liquid;
(5), sticky powder, shaping, balance be evenly stained with one deck farina by obtaining the fillet outer surface after controlling liquid in step (4), forms an appearance and be fluffy granular material, be saury sheet that dipping is tasty inside; Singly freeze in dish by swinging in after the saury sheet shaping after sticky powder; Soak tasty after saury sheet and the percentage by weight of farina be respectively: saury sheet 90%, farina 10%;
(6), quick-frozen by the saury sheet after the shaping obtained in step (5) together with singly freeze dish send into control temperature be carry out fast frozen in the mono-frozen machine of less than-35 DEG C, the central temperature of the saury sheet after freezing controls below-18 DEG C;
(7), packed products by the saury sheet vacuum packaging after the quick-frozen that obtains in step (6), metal detection, metal detector precision Key Limit Value (CL) is defined as Fe ф 2.0mm, and SUS ф 3.0mm, is up to the standards, finished product.
The preparation method technique that the present embodiment provides quick-frozen to glue powder seasoning saury sheet is advanced, and technique is advanced, and operation is rationally strict, and make efficiency is high; The bread seasoning saury safety and sanitation adopting the method to produce, long shelf-life, nutrient health.
embodiment 3
A preparation method for powder seasoning saury sheet is glued in quick-frozen, through following process steps:
(1), fillet produce choose freezing, to be incorporated to concentration be that to soak the fresh saury of thawing in the salt solution of 3% be raw material; Saury is decaptitated, scale after be cut into head from the afterbody of fish body along its vertebra respectively with cutter, fish body is separated with vertebra; Gill, fish blood and impurity, and fish body cutter carried out segment make fillet; Wherein, the central temperature controlling fish body in fillet producing process is-5 DEG C;
(2), cleaning, the saury sheet obtained in step (1) cleans at the salt solution that concentration is 3% by draining, removes foreign material; Saury sheet after cleaning drains fillet surface moisture content;
(3), flood and tasty fillet after the control water obtained in step (2) are submerged in the good baste of pre-coordination, control baste temperature 0 DEG C, flood tasty 30 minutes; Wherein, the weight ratio of saury sheet and baste is 1: 1; Baste is allocated by weight percentage by following component to form: hawthorn water cooking liquid 5%, mung bean water cooking liquid 10%, monosodium glutamate 0.5%, soy sauce 30%, salt 1%, granulated sugar 2%, pepper powder 0.2%, taste quinoline 10%, shortening 0.5%, catsup 5%, lemon juice 0.2%, red Mandatory 0.5%, soybean protein 1%, xanthans 1.5% and water 32.6%; Hawthorn water cooking liquid, mung bean water cooking liquid are the water respectively hawthorn, mung bean being placed in its weight 5 times, and heating and cooking, filters and obtain;
(4), control liquid the dipping that obtains in step (3) is tasty after fillet control except surface liquid;
(5), sticky powder, shaping, balance be evenly stained with one deck farina by obtaining the fillet outer surface after controlling liquid in step (4), forms an appearance and be fluffy granular material, be saury sheet that dipping is tasty inside; Singly freeze in dish by swinging in after the saury sheet shaping after sticky powder; Soak tasty after saury sheet and the percentage by weight of farina be respectively: saury sheet 80%, farina 20%;
(6), quick-frozen by the saury sheet after the shaping obtained in step (5) together with singly freeze dish send into control temperature be carry out fast frozen in the mono-frozen machine of less than-35 DEG C, the central temperature of the saury sheet after freezing controls below-18 DEG C;
(7), packed products by the saury sheet vacuum packaging after the quick-frozen that obtains in step (6), metal detection, metal detector precision Key Limit Value (CL) is defined as Fe ф 2.0mm, and SUS ф 3.0mm, is up to the standards, finished product.
The present embodiment provides quick-frozen to glue the preparation method of powder seasoning saury sheet, and its technique is advanced, and operation is rationally strict, strong operability, and make efficiency is high; Adopt the bread seasoning saury safety and sanitation that the method is produced, stay in grade, meat is soft, unique flavor, long shelf-life, is edible after fried after opening packaging.
Claims (3)
1. a preparation method for powder seasoning saury sheet is glued in quick-frozen, it is characterized in that: through following process steps:
(1), fillet produce choose fresh saury or freezing, to be incorporated to concentration be that to soak the fresh saury of thawing in the salt solution of 2 ~ 3% be raw material; Saury is decaptitated, scale after be cut into head from the afterbody of fish body along its vertebra respectively with cutter, fish body is separated with vertebra; Gill, fish blood and impurity, and fish body cutter carried out segment make fillet; Wherein, the central temperature controlling fish body in fillet producing process is-3 ~-5 DEG C;
(2), cleaning, the saury sheet obtained in step (1) cleans at the salt solution that concentration is 3 ~ 5% by draining, removes foreign material; Saury sheet after cleaning drains fillet surface moisture content;
(3), flood and tasty fillet after the control water obtained in step (2) are submerged in the good baste of pre-coordination, control baste temperature less than 10 DEG C, flood tasty 10 ~ 30 minutes; Wherein, described saury sheet and the weight ratio of baste are 1: 1 ~ 3; Described baste is allocated by weight percentage by following component to form: hawthorn water cooking liquid 5 ~ 10%, mung bean water cooking liquid 5 ~ 10%, monosodium glutamate 0.5 ~ 2%, soy sauce 20 ~ 30%, salt 1 ~ 3%, granulated sugar 1 ~ 2%, pepper powder 0.2 ~ 1%, taste quinoline 5 ~ 10%, shortening 0.5 ~ 3%, catsup 2 ~ 5%, lemon juice 0.2 ~ 1%, red Mandatory 0.1 ~ 0.5%, soybean protein 1 ~ 5%, xanthans 0.5 ~ 1.5%, surplus is water, and the percentage by weight sum of each component is 100%;
(4), control liquid the dipping that obtains in step (3) is tasty after fillet control except surface liquid;
(5), sticky powder, shaping, balance be evenly stained with one deck farina by obtaining the fillet outer surface after controlling liquid in step (4), forms an appearance and be fluffy granular material, be saury sheet that dipping is tasty inside; Singly freeze in dish by swinging in after the saury sheet shaping after sticky powder; Saury sheet after described immersion is tasty and the percentage by weight of farina are respectively: saury sheet 80 ~ 90%, farina 10 ~ 20%;
(6), quick-frozen by the saury sheet after the shaping obtained in step (5) together with singly freeze dish send into control temperature be carry out fast frozen in the mono-frozen machine of less than-35 DEG C, the central temperature of the saury sheet after freezing controls below-18 DEG C;
(7), packed products by the saury sheet vacuum packaging after the quick-frozen that obtains in step (6), metal detection, is up to the standards, finished product.
2. the preparation method of powder seasoning saury sheet is glued in a kind of quick-frozen according to claim 1, it is characterized in that: described hawthorn water cooking liquid, mung bean water cooking liquid are the water respectively hawthorn, mung bean being placed in its weight 3 ~ 5 times, and heating and cooking, filters and obtain.
3. the preparation method of powder seasoning saury sheet is glued in a kind of quick-frozen according to claim 1 and 2, it is characterized in that: described baste is allocated by weight percentage by following component to form: hawthorn water cooking liquid 6%, mung bean water cooking liquid 8%, monosodium glutamate 0.8%, soy sauce 25%, salt 2%, granulated sugar 1.5%, pepper powder 0.5%, taste quinoline 8%, shortening 2%, catsup 2.5%, lemon juice 0.5%, red Mandatory 0.3%, soybean protein 2%, xanthans 1%, surplus is water, and the percentage by weight sum of each component is 100%.
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Cited By (5)
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| CN105325934A (en) * | 2015-11-19 | 2016-02-17 | 恒茂实业集团有限公司 | Producing method of quick-frozen, flavored and flour-attached horse mackerel fillets |
| CN105360998A (en) * | 2015-11-19 | 2016-03-02 | 恒茂实业集团有限公司 | Making method of quick-frozen seasoned pacific saury |
| CN106983095A (en) * | 2017-05-17 | 2017-07-28 | 广西正五海洋产业股份有限公司 | The preparation method of golden pomfret fillet |
| CN107006591A (en) * | 2017-05-17 | 2017-08-04 | 广西正五海洋产业股份有限公司 | Golden pomfret fresh-keeping process technique |
| 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 |
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| CN106983095A (en) * | 2017-05-17 | 2017-07-28 | 广西正五海洋产业股份有限公司 | The preparation method of golden pomfret fillet |
| CN107006591A (en) * | 2017-05-17 | 2017-08-04 | 广西正五海洋产业股份有限公司 | Golden pomfret fresh-keeping process technique |
| 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 |
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Application publication date: 20150325 |