CN105077363A - Low salt tender meat grilled fish slice production method - Google Patents
Low salt tender meat grilled fish slice production method Download PDFInfo
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- CN105077363A CN105077363A CN201510419789.9A CN201510419789A CN105077363A CN 105077363 A CN105077363 A CN 105077363A CN 201510419789 A CN201510419789 A CN 201510419789A CN 105077363 A CN105077363 A CN 105077363A
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Classifications
-
- 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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- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides a low salt tender meat grilled fish slice production method, belonging to the field of food processing. The production method comprises the following steps: preparing materials, slicing fish meat, marinating fish slices, rolling to wrap flour, frying the fish slices in oil and baking the fried fish slices. Compared with the traditional products, the low salt tender meat grilled fish slice greatly reduces the salt content of the product, and is fresh and tender in meat quality. In addition, the product production process is green, healthy, safe, and environmentally protective.
Description
Technical field
The invention belongs to food processing field, particularly, relate to the tender seasoned preparation method of a kind of less salt meat.
Background technology
Along with the raising of people's living standard, people are not merely satisfied with the absorption of conventional food and have enough, but more focus on taste flavor and the nutrition arrangement of food, and rational dietary structure also contributes to healthy.Fish are delicious foods that people like, flesh of fish fine and tender taste is delicious, nutritious, and it contains the nutriments such as rich in protein, fat and vitamin, the good source of itself or some vitamins, mineral matter.
China's tradition seasoned goods are subject to liking of consumers in general due to the local flavor of its uniqueness in recent years deeply with special mouthfeel, have the stable market share.But the general salt content of seasoned goods is very high, the multiple cardiovascular and cerebrovascular disease such as hypertension, coronary heart disease can be caused, unhelpful to health.And be difficult in grilled fish manufacturing process ensure the Fresh & Tender in Texture of product, grilled fish product often meat is old, loses the delicacy of the flesh of fish itself.In addition, owing to containing unrighted acid in the body of fish, easily produce fishlike smell, not easily remove.Moreover prepared by traditional barbecue modes such as seasoned is baked by naked light, charcoal mostly, electricity is baked.Although seasoned delicious flavour is tempting, easily produces the multiple material with carcinogenesis under hot conditions, serious threat is constituted to the healthy of people; Containing a large amount of PM2.5 simultaneously in the flue gas that process of roasting produces, great pollution be also result in environment.For complying with modern consumer to low-sodium diet demand, research and development one can keep grilled fish original Fresh & Tender in Texture, again low sodium, health, safety, fast, Novel baking fillet goods that cost is low are extremely urgent.
Summary of the invention
Goal of the invention: in order to overcome above deficiency, the invention provides the tender seasoned preparation method of a kind of less salt meat.
Technical scheme: the invention provides the tender seasoned preparation method of a kind of less salt meat, comprise the following steps:
(1) material prepares: scaled by fish, clean, wash away the black film in fish belly, chop fin, cut fish head;
(2) cut into slices: the flesh of fish is tiltedly sliced into the thick fillet for 0.5-0.8cm;
(3) pickle: mix after adding preserving raw material in fillet, under 2-8 DEG C of condition, pickle 1-2h with after preservative film sealing;
Described preserving raw material component comprises: low sodium complex salt 3-5 part, glucose 1-2 part, fruits vinegar 5-10 part, light soy sauce 3-5 part, oyster sauce 3-5 part, black pepper 2-5 part, star aniseed powder 2-3 part, fennel powder 3-4 part, green onion 2-3 part, and ginger slice 3-4 part is by mass parts;
(4) powder is wrapped up in tumbling: add mealy potato 10-15 part by mass parts in fillet in step (3), drops in tumbler, tumbling 0.5-1h, rotating speed 10-15rpm, temperature 2-8 DEG C in cylinder, vacuum-0.07 ~-0.08MPa, cylinder slope 2-5 °; Add moisturizing agent 1-2 part by mass parts, tumbling 0.5-1h again under above-mentioned condition;
(5) excessively oily: frying pan 200 DEG C of preheating 2min, the flesh of fish in step (4) stir-fries 8-10s on frying pan;
(6) fillet baking: the fillet after step (5) is crossed oil carry out two sections of bakings in an oven:
First time baking: circulating air temperature 30-50 DEG C, wind speed is 1-3m/s, 0.5-1h, after first time baking, to fillet surface spraying baking liquid;
Second time baking: be warming up to circulating air temperature 90-110 DEG C, wind speed is 3-4m/s, 15-30min;
Described baking fluid component comprises: low sodium complex salt 1-2 part, glucose 1-2 part, oyster sauce 3-5 part, honey 2-3 part, ground cinnamon 2-3 part, fennel powder 1-2 part, and black pepper 2-3 part, by mass parts, joins in 15-20mL water and fully dissolves, obtained baking liquid;
Described moisturizing agent is the compound phosphoric acid salting liquid of 0.3-0.5%, and described composite phosphate is composed of the following components by mass percentage: sodium polyphosphate: sodium pyrophosphate: sodium metaphosphate: the mixture that sodium hydrogen phosphate forms according to the mass ratio of 1-2:1-2:1:1.With the addition of moisturizing agent wrapping up in powder tumbling procedure, effective reduce water loss while, by use composite phosphate moisturizing agent allow meat products improve meat retentiveness, strengthen adhesion.In further process, nutritive loss reduces, and measures raising, and matter structure improves.
The tender seasoned preparation method of less salt meat of the present invention is pickling in batching the precursor substance adding and can produce barbecue local flavor, effectively can infiltrate flesh of fish inside, is conducive to the generation of after-bake process barbecue local flavor.Wherein low sodium complex salt makes sodium chloride content in the flesh of fish lower, and pure natural fruits vinegar pickles the flesh of fish, allows the whole flesh of fish become soft, and has fruit aroma.Black pepper, ginger, green onion etc. can remove fish raw meat, and light soy sauce colouring, oyster sauce increases fresh.Powder process is wrapped up in and moisturizing to fish meat sheet simultaneously, reduce the loss of moisture, allow the flesh of fish become soft tender succulence.Myoarchitecture is impelled to relax by tumbling, increase cell permeability of the membrane, be convenient to distribution and the absorption of pickling liquid, accelerate the Distribution of pickling liquid in meat, the composition such as sugar, amino acid can be made to penetrate into inside meat simultaneously, after maturation, substantially improve local flavor and the flavour of product.Moreover oil processing allows the rapid coking in fillet surface form protective layer excessively, reduces water loss further.And adopt the two-stage to toast, slowly heat, adopt circulating air as heat medium, be heated evenly by the speed and temperature controlling hot blast.In conjunction with pickling and spray baking liquid, allow and oppress inside and outside delicious meat, and adopt the low-temperature bake technology of < 130 DEG C, overcome the drawback that conventional barbecue produces a large amount of harmful substance under the hot conditions of 180-250 DEG C, and greatly reduce barbecue oil smoke and PM2.5 discharge, reduce the pollution to environment, simultaneously safety environment protecting energy saving.
Further, the tender seasoned preparation method of above-mentioned less salt meat, low sodium complex salt comprises: sodium chloride 3-4 part, potassium chloride 4-5 part, gluconic acid sodium salt 1-2 part, inosinicacid 1-2 part, and saline taste polypeptide Gly-His1-3 part is by mass parts.On the basis ensureing local flavor and mouthfeel, can significantly reduce product sodium content, and be rich in multiple beneficial composition.
As a modification of the present invention, the tender seasoned preparation method of above-mentioned less salt meat, described low sodium complex salt also comprises magnesium chloride 1-2 part by mass parts.Wherein add the formation that magnesium chloride can reduce cadaveric rigidity, make Fresh & Tender in Texture and meat tenderness is homogeneous.
As a modification of the present invention, the tender seasoned preparation method of above-mentioned less salt meat, the mealy potato in step (4) can use equivalent kudzuvine root starch, tapioca flour, corn flour to replace.Use kudzuvine root starch, tapioca flour, corn flour to replace mealy potato, the content of starch both reduced in fish meat sheet is more healthy, can also change taste agent as one, caters to the hobby of multiple different taste crowd.
Beneficial effect: compared with prior art, the present invention has the following advantages: the sodium content both having reduced seasoned, can ensure the Fresh & Tender in Texture of product again simultaneously.In addition, process of producing product green, health, safety, environmental protection, contribute to cooking the standardization of industry production, scientific and modernization.
Accompanying drawing explanation
Fig. 1 is that embodiment 1-4 of the present invention and produced in conventional processes seasoned salinity evaluate shot chart;
Fig. 2 is that embodiment 1-4 of the present invention and produced in conventional processes seasoned tenderness evaluate shot chart;
Fig. 3 is embodiment 1-4 of the present invention and produced in conventional processes seasoned flavor evaluation shot chart;
Fig. 4 is that embodiment 1-4 of the present invention and produced in conventional processes seasoned succulence evaluate shot chart;
Fig. 5 is that shot chart is evaluated in embodiment 1-4 of the present invention and the general comment of produced in conventional processes seasoned;
Fig. 6 is that embodiment 1-4 of the present invention and produced in conventional processes seasoned PTS evaluate shot chart.
Detailed description of the invention
By several specific embodiment, will illustrate the present invention further below, these embodiments, just in order to describe the problem, are not a kind of restriction.
Embodiment 1
The tender seasoned preparation method of a kind of less salt meat, comprises the following steps:
1. raw materials:
(1) low sodium complex salt is prepared: by mass, 3 parts, sodium chloride, 4 parts, potassium chloride, gluconic acid sodium salt 1 part, inosinicacid 1 part, the obtained low sodium complex salt of saline taste polypeptide Gly-His1 part mixing.
(2) preserving raw material is prepared: by mass, low sodium complex salt 3 parts, glucose 1 part, apple vinegar 5 parts, light soy sauce 3 parts, 3 parts, oyster sauce, black pepper 2 parts, star aniseed powder 2 parts, fennel powder 3 parts, green onion 2 parts, the obtained preserving raw material of ginger slice 3 parts mixing.
(3) preparation baking liquid: by mass, low sodium complex salt 1 part, glucose 1 part, 3 parts, oyster sauce, honey 2 parts, ground cinnamon 2 parts, fennel powder 1 part, black pepper 2 parts, joins in 15mL water and fully dissolves, obtained baking liquid.
(4) moisturizing agent is prepared: the moisturizing agent described in the present embodiment is the compound phosphoric acid salting liquid of 0.3%, and described composite phosphate is composed of the following components by mass percentage: sodium polyphosphate: sodium pyrophosphate: sodium metaphosphate: the mixture that sodium hydrogen phosphate forms according to the mass ratio of 1:1:1:1.
2. manufacturing process:
(1) material prepares: butchered by heavy for live body about 2kg snakeheaded fish, scaled by fish, clean, wash away the black film in fish belly, chop fin, cut fish head;
(2) cut into slices: the flesh of fish is tiltedly sliced into the thick fillet for 0.5cm;
(3) pickle: mix after adding preserving raw material in fillet, under 2 DEG C of conditions, pickle 1h with after preservative film sealing;
(4) powder is wrapped up in tumbling: add 10 parts of mealy potatos by mass parts in fillet in step (3), drops in tumbler, tumbling 0.5h, rotating speed 10rpm, temperature 2 DEG C in cylinder, vacuum-0.07MPa, cylinder slope 2 °; Add moisturizing agent 1 part by mass parts, tumbling 0.5h again under above-mentioned condition;
(5) excessively oily: frying pan 200 DEG C of preheating 2min, the flesh of fish in step (4) stir-fries 8s on frying pan;
(6) fillet baking: the fillet after step (5) is crossed oil carry out two sections of bakings in an oven:
First time baking: circulating air temperature 30 DEG C, wind speed is 1m/s, 0.5h, after first time baking, to fillet surface spraying baking liquid;
Second time baking: be warming up to circulating air temperature 90 DEG C, wind speed is 3m/s, 15min.
Obtain the seasoned product of embodiment 1.
Embodiment 2
1. raw materials:
(1) low sodium complex salt is prepared: by mass, 4 parts, sodium chloride, 5 parts, potassium chloride, 2 parts, magnesium chloride, gluconic acid sodium salt 2 parts, inosinicacid 2 parts, the obtained low sodium complex salt of saline taste polypeptide Gly-His3 part mixing.
(2) preserving raw material is prepared: by mass, low sodium complex salt 5 parts, glucose 2 parts, lemon vinegar 10 parts, light soy sauce 5 parts, 5 parts, oyster sauce, black pepper 5 parts, star aniseed powder 3 parts, fennel powder 4 parts, green onion 3 parts, the obtained preserving raw material of ginger slice 4 parts mixing.
(3) preparation baking liquid: by mass, low sodium complex salt 2 parts, glucose 2 parts, 5 parts, oyster sauce, honey 3 parts, ground cinnamon 3 parts, fennel powder 2 parts, black pepper 3 parts, joins in 20mL water and fully dissolves, obtained baking liquid.
(4) moisturizing agent is prepared: the moisturizing agent described in the present embodiment is the compound phosphoric acid salting liquid of 0.5%, and described composite phosphate is composed of the following components by mass percentage: sodium polyphosphate: sodium pyrophosphate: sodium metaphosphate: the mixture that sodium hydrogen phosphate forms according to the mass ratio of 2:2:1:1.
2. manufacturing process:
(1) material prepares: butchered by heavy for live body about 2.5kg catfish, scaled by fish, clean, wash away the black film in fish belly, chop fin, cut fish head;
(2) cut into slices: the flesh of fish is tiltedly sliced into the thick fillet for 0.8cm;
(3) pickle: mix after adding preserving raw material in fillet, under 8 DEG C of conditions, pickle 2h with after preservative film sealing;
(4) powder is wrapped up in tumbling: add 15 parts of kudzuvine root starch by mass parts in fillet in step (3), drops in tumbler, tumbling 1h, rotating speed 15rpm, temperature 8 DEG C in cylinder, vacuum-0.08MPa, cylinder slope 5 °; Add moisturizing agent 2 parts by mass parts, tumbling 1h again under above-mentioned condition;
(5) excessively oily: frying pan 200 DEG C of preheating 2min, the flesh of fish in step (4) stir-fries 10s on frying pan;
(6) fillet baking: the fillet after step (5) is crossed oil carry out two sections of bakings in an oven:
First time baking: circulating air temperature 50 C, wind speed is 3m/s, 1h, after first time baking, to fillet surface spraying baking liquid;
Second time baking: be warming up to circulating air temperature 110 DEG C, wind speed is 4m/s, 30min.
Obtain the seasoned product of embodiment 2.
Embodiment 3
1. raw materials:
(1) low sodium complex salt is prepared: by mass, 3 parts, sodium chloride, 5 parts, potassium chloride, gluconic acid sodium salt 2 parts, inosinicacid 1 part, the obtained low sodium complex salt of saline taste polypeptide Gly-His2 part mixing.
(2) preserving raw material is prepared: by mass, low sodium complex salt 4 parts, glucose 2 parts, apple vinegar 8 parts, light soy sauce 4 parts, 4 parts, oyster sauce, black pepper 3 parts, star aniseed powder 2 parts, fennel powder 3 parts, green onion 3 parts, the obtained preserving raw material of ginger slice 4 parts mixing.
(3) preparation baking liquid: by mass, low sodium complex salt 1 part, glucose 1 part, 4 parts, oyster sauce, honey 3 parts, ground cinnamon 2 parts, fennel powder 1 part, black pepper 3 parts, joins in 18mL water and fully dissolves, obtained baking liquid.
(4) moisturizing agent is prepared: the moisturizing agent described in the present embodiment is the compound phosphoric acid salting liquid of 0.4%, and described composite phosphate is composed of the following components by mass percentage: sodium polyphosphate: sodium pyrophosphate: sodium metaphosphate: the mixture that sodium hydrogen phosphate forms according to the mass ratio of 2:2:1:1.
2. manufacturing process:
(1) material prepares: butchered by heavy for live body about 2kg catfish, scaled by fish, clean, wash away the black film in fish belly, chop fin, cut fish head;
(2) cut into slices: the flesh of fish is tiltedly sliced into the thick fillet for 0.7cm;
(3) pickle: mix after adding preserving raw material in fillet, under 4 DEG C of conditions, pickle 1.5h with after preservative film sealing;
(4) powder is wrapped up in tumbling: add 12 parts of tapioca flours by mass parts in fillet in step (3), drops in tumbler, tumbling 50min, rotating speed 12rpm, temperature 4 DEG C in cylinder, vacuum-0.07MPa, cylinder slope 4 °; Add moisturizing agent 1 part by mass parts, tumbling 40min again under above-mentioned condition;
(5) excessively oily: frying pan 200 DEG C of preheating 2min, the flesh of fish in step (4) stir-fries 9s on frying pan;
(6) fillet baking: the fillet after step (5) is crossed oil carry out two sections of bakings in an oven:
First time baking: circulating air temperature 40 DEG C, wind speed is 2m/s, 40min, after first time baking, to fillet surface spraying baking liquid;
Second time baking: be warming up to circulating air temperature 100 DEG C, wind speed is 3m/s, 20min.
Obtain the seasoned product of embodiment 3.
Embodiment 4
1. raw materials:
(1) low sodium complex salt is prepared: by mass, 3 parts, sodium chloride, 4 parts, potassium chloride, 1 part, magnesium chloride, gluconic acid sodium salt 2 parts, inosinicacid 2 parts, the obtained low sodium complex salt of saline taste polypeptide Gly-His2 part mixing.
(2) preserving raw material is prepared: by mass, low sodium complex salt 3 parts, glucose 2 parts, apple vinegar 10 parts, light soy sauce 4 parts, 4 parts, oyster sauce, black pepper 3 parts, star aniseed powder 2 parts, fennel powder 3 parts, green onion 2 parts, the obtained preserving raw material of ginger slice 4 parts mixing.
(3) preparation baking liquid: by mass, low sodium complex salt 2 parts, glucose 2 parts, 5 parts, oyster sauce, honey 3 parts, ground cinnamon 3 parts, fennel powder 2 parts, black pepper 2 parts, joins in 20mL water and fully dissolves, obtained baking liquid.
(4) moisturizing agent is prepared: the moisturizing agent described in the present embodiment is the compound phosphoric acid salting liquid of 0.4%, and described composite phosphate is composed of the following components by mass percentage: sodium polyphosphate: sodium pyrophosphate: sodium metaphosphate: the mixture that sodium hydrogen phosphate forms according to the mass ratio of 1-:2:1:1.
2. manufacturing process:
(1) material prepares: butchered by heavy for live body about 2kg snakeheaded fish, scaled by fish, clean, wash away the black film in fish belly, chop fin, cut fish head;
(2) cut into slices: the flesh of fish is tiltedly sliced into the thick fillet for 0.5cm;
(3) pickle: mix after adding preserving raw material in fillet, under 4 DEG C of conditions, pickle 2h with after preservative film sealing;
(4) powder is wrapped up in tumbling: add 10 portions of corn flour by mass parts in fillet in step (3), drops in tumbler, tumbling 1h, rotating speed 10rpm, temperature 4 DEG C in cylinder, vacuum-0.08MPa, cylinder slope 5 °; Add moisturizing agent 2 parts by mass parts, tumbling 1h again under above-mentioned condition;
(5) excessively oily: frying pan 200 DEG C of preheating 2min, the flesh of fish in step (4) stir-fries 10s on frying pan;
(6) fillet baking: the fillet after step (5) is crossed oil carry out two sections of bakings in an oven:
First time baking: circulating air temperature 50 C, wind speed is 3m/s, 1h, after first time baking, to fillet surface spraying baking liquid;
Second time baking: be warming up to circulating air temperature 110 DEG C, wind speed is 3m/s, 15min.
Obtain the seasoned product of embodiment 4.
Further illustrate beneficial effect of the present invention below by way of experimental data, the seasoned prepared embodiment 1-4 and traditional seasoned method respectively carries out sodium content mensuration, shearing force measures and sensory evaluation:
(1) sodium content measures
Seasoned prepared by embodiment 1-4 and traditional seasoned method is got three samples at random, and accurately takes 2g sample respectively, add 30mL mixed acid digestion liquid (nitric acid and perchloric acid 4:1 mix), upper cover seals.Be placed in 40 DEG C of electric hot plate digestion completely to water white transparency.The heating of every increment liquid is concentrated into and is less than 2mL, after cooling, sample liquid to be transferred to respectively in 100mL volumetric flask and to wash constant volume, after mixing, sample liquid filter paper being filled into respectively in dry 10mL scale, being settled to scale.Adopt flame emission spectrometry by sodium content in calibration curve method working sample, result is as shown in the table:
Table 1 product sodium content
Note: numeric representation is mean+SD (n=3)
(2) shearing force measures
Seasoned prepared by embodiment 1-4 and traditional seasoned method is got three samples at random, tested meat sample is cut by the direction parallel with muscle fibre with rounded sample device, cedductor is sheared along vertical muscle fibre direction with C-LM3B Meat Tenderness instrument, and record shear force value, contrast after Data Analysis Services, as shown in table 2.
Table 2 product shearing force
Note: numeric representation is mean+SD (n=3)
(3) sensory evaluation
Stochastic choice ordinary consumer 200 people, wherein each 100 people of men and women, are divided into 20 groups, often organize each 5 people of men and women.The seasoned sample prepared embodiment 1-4 and traditional seasoned method is respectively tasted and fills in a form evaluation, comprises salinity, tenderness, local flavor, succulence and general comment, as shown in table 3.
Table 3 sense organ evaluating meter
Calculate final score after having evaluated, wherein the general comment of final score=30% salinity+30% tenderness+10% local flavor+10% succulence+20%, salinity, tenderness, local flavor, succulence and general comment and PTS result are respectively as shown in figures 1 to 6.
The above is only several embodiments of invention, and it should be pointed out that for those skilled in the art, under the prerequisite not departing from inventive principle, can also make some improvement, these improvement also should be considered as protection scope of the present invention.
Claims (4)
1. the tender seasoned preparation method of less salt meat, is characterized in that: comprise the following steps:
(1) material prepares: scaled by fish, clean, wash away the black film in fish belly, chop fin, cut fish head;
(2) cut into slices: the flesh of fish is tiltedly sliced into the thick fillet for 0.5-0.8cm;
(3) pickle: mix after adding preserving raw material in fillet, under 2-8 DEG C of condition, pickle 1-2h with after preservative film sealing;
Described preserving raw material component comprises: low sodium complex salt 3-5 part, glucose 1-2 part, fruits vinegar 5-10 part, light soy sauce 3-5 part, oyster sauce 3-5 part, black pepper 2-5 part, star aniseed powder 2-3 part, fennel powder 3-4 part, green onion 2-3 part, and ginger slice 3-4 part is by mass parts;
(4) powder is wrapped up in tumbling: add mealy potato 10-15 part by mass parts in fillet in step (3), drops in tumbler, tumbling 0.5-1h, rotating speed 10-15rpm, temperature 2-8 DEG C in cylinder, vacuum-0.07 ~-0.08MPa, cylinder slope 2-5 °; Add moisturizing agent 1-2 part by mass parts, tumbling 0.5-1h again under above-mentioned condition;
(5) excessively oily: frying pan 200 DEG C of preheating 2min, the flesh of fish in step (4) stir-fries 8-10s on frying pan;
(6) fillet baking: the fillet after step (5) is crossed oil carry out two sections of bakings in an oven:
First time baking: circulating air temperature 30-50 DEG C, wind speed is 1-3m/s, 0.5-1h, after first time baking, to fillet surface spraying baking liquid;
Second time baking: be warming up to circulating air temperature 90-110 DEG C, wind speed is 3-4m/s, 15-30min;
Described baking fluid component comprises: low sodium complex salt 1-2 part, glucose 1-2 part, oyster sauce 3-5 part, honey 2-3 part, ground cinnamon 2-3 part, fennel powder 1-2 part, and black pepper 2-3 part, by mass parts, joins in 15-20mL water and fully dissolves, obtained baking liquid;
Described moisturizing agent is the compound phosphoric acid salting liquid of 0.3-0.5%, and described composite phosphate is composed of the following components by mass percentage: sodium polyphosphate: sodium pyrophosphate: sodium metaphosphate: the mixture that sodium hydrogen phosphate forms according to the mass ratio of 1-2:1-2:1:1.
2. the tender seasoned preparation method of less salt meat according to claim 1, is characterized in that: low sodium complex salt comprises: sodium chloride 3-4 part, potassium chloride 4-5 part, gluconic acid sodium salt 1-2 part, inosinicacid 1-2 part, saline taste polypeptide Gly-His1-3 part is by mass parts.
3. the tender seasoned preparation method of less salt meat according to claim 2, is characterized in that: described low sodium complex salt also comprises magnesium chloride 1-2 part by mass parts.
4. the tender seasoned preparation method of less salt meat according to claim 1, is characterized in that: the mealy potato in step (4) can use equivalent kudzuvine root starch, tapioca flour, corn flour to replace.
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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 |
CN116268278A (en) * | 2023-04-12 | 2023-06-23 | 惠州市金舌头餐饮管理有限公司 | Crisp skin paste for crisp skin grilled fish and processing technology of crisp skin grilled fish |
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