CN113632940A - Seasoning cod fillet and preparation method thereof - Google Patents
Seasoning cod fillet and preparation method thereof Download PDFInfo
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- CN113632940A CN113632940A CN202110825304.1A CN202110825304A CN113632940A CN 113632940 A CN113632940 A CN 113632940A CN 202110825304 A CN202110825304 A CN 202110825304A CN 113632940 A CN113632940 A CN 113632940A
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- 238000002360 preparation method Methods 0.000 title abstract description 13
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- 239000003292 glue Substances 0.000 claims abstract description 39
- 239000000796 flavoring agent Substances 0.000 claims abstract description 25
- 235000019634 flavors Nutrition 0.000 claims abstract description 25
- 238000005554 pickling Methods 0.000 claims abstract description 25
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 12
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- 239000005457 ice water Substances 0.000 claims description 5
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- 238000000638 solvent extraction Methods 0.000 claims description 5
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- 230000006872 improvement Effects 0.000 description 3
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000276457 Gadidae Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 241001647875 Pseudoxanthomonas Species 0.000 description 1
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- 240000002657 Thymus vulgaris Species 0.000 description 1
- 235000007303 Thymus vulgaris Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 1
- 235000010081 allicin Nutrition 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
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- 229910052791 calcium Inorganic materials 0.000 description 1
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- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
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- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
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- 235000013305 food Nutrition 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
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- 238000012986 modification Methods 0.000 description 1
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- 239000005445 natural material Substances 0.000 description 1
- 239000000346 nonvolatile oil Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
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- 239000002562 thickening agent Substances 0.000 description 1
- 239000001585 thymus vulgaris Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
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- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 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
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
-
- 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
-
- 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
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
-
- 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
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- 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
Abstract
The invention discloses a seasoning cod fillet and a preparation method thereof, wherein the seasoning cod fillet comprises a cod fillet and a pickling glue solution covering the surface of the cod fillet, and the pickling glue solution is prepared from the following raw materials in parts by weight: 18-25 parts of salt, 15-20 parts of sugar, 15-20 parts of monosodium glutamate, 0.01-0.05 part of special flavor essential oil, 100 parts of water and 0.2-0.5 part of xanthan gum; the special flavor essential oil is prepared from the following raw materials in parts by weight: 1 part of garlic essential oil, 0.5 part of onion essential oil, 0.03 part of oregano essential oil, 0.02 part of basil essential oil and 0.02 part of dill seed oil. The cod block is embedded in the flavor preserving glue solution under the condition that the cod block is kept in a frozen state, so that loss of juice and nutrition caused by cod melting is avoided, the defect of poor sense caused by spice addition is avoided, the defect of easy scorching during high-temperature processing is avoided, the original juice flavor of an original product is kept to the maximum extent, and the fact that the flavor of the cod block cannot disappear and change in later-stage frozen storage is also ensured.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a seasoning cod fillet and a preparation method thereof.
Background
The cod is of Gadidae, mainly distributed in North Pacific ocean and North Atlantic ocean, and is long and slightly flat; the tail handle is obvious, and the head is larger; the kiss is slightly protruded; smaller eyes, lateral superior; the eye interval is wide and flat and slightly convex; large mouth, slightly lower, thick lip; the center of the lower jaw is provided with 1 chin whisker, the upper jaw is slightly longer than the lower jaw, and the rear end of the upper jaw reaches the lower part of eyes; the front ends of the two jaws and the plow bone are provided with a plurality of rows of thin cuspids; the gill openings are large, the gill cover membranes are interconnected, separated from the isthmus, and the head and body are squashed by small circles. It is a cold water medium-and lower-layer fish, mainly living in the colony.
The cod is white, fine, fresh and tender in meat quality, thick, solid and less in thorn, sweet and delicious in meat taste, and is a main edible fish in many countries in the world. Cod contains rich nutrients such as: protein, vitamin A, vitamin D, calcium, magnesium, selenium and other nutrient elements.
In the traditional preparation technology of the seasoning fish block, the fish block is inevitably melted during salting so as to cause loss of nutrition and juice, and the shape of the fish block cannot be restored to the original appearance during re-freezing.
Disclosure of Invention
In order to solve the problems, the technical scheme provided by the invention is as follows: a seasoning cod fillet comprises a cod fillet and a pickling glue solution covering the surface of the cod fillet, wherein the pickling glue solution is prepared from the following raw materials in parts by weight: 18-25 parts of salt, 15-20 parts of sugar, 15-20 parts of monosodium glutamate, 0.01-0.05 part of special flavor essential oil, 100 parts of water and 0.2-0.5 part of xanthan gum; the special flavor essential oil is prepared from the following raw materials in parts by weight: 1 part of garlic essential oil, 0.5 part of onion essential oil, 0.03 part of oregano essential oil, 0.02 part of basil essential oil and 0.02 part of dill seed oil.
Further, the garlic essential oil is prepared by adopting a supercritical carbon dioxide fluid extraction method, the onion essential oil is prepared by adopting a solvent extraction method, the origanum essential oil is prepared by adopting a subcritical extraction method, and the dill seed oil is prepared by adopting a low-temperature cold pressing process.
Further, the preparation method of the pickling glue solution comprises the following steps:
1) weighing the raw material components in proportion, and mixing salt, sugar, monosodium glutamate and specially-made flavor essential oil for later use;
2) refrigerating water to 0-5 ℃, adding the mixture prepared in the step (1) into the water, and uniformly stirring for 5 min;
3) and (3) adding xanthan gum into the solution prepared in the step (2), and stirring and emulsifying until the xanthan gum is uniform.
Further, the pickling glue solution is uniformly sprayed on the cod fish blocks to form a film, and the thickness of the pickling glue solution is 2 mm.
In the invention, xanthan gum is also called xanthan gum, xanthan gum and xanthomonas polysaccharide, and is a monospore polysaccharide produced by fermentation of pseudoxanthomonas; the xanthan gum is an extracellular microorganism multi-pond generated by fermenting saccharides through xanthomonas flavipes; due to the special structure and colloid characteristics of macromolecules, the modified starch has multiple functions, can be used as an emulsifier, a stabilizer, a gel thickener, a sizing agent, a film forming agent and the like, and is widely applied to various fields of national economy;
the bioactive component of the garlic essential oil is garlic essential oil (allicin) which only accounts for about 0.2 percent of the garlic component; the garlic essential oil contains 140 kinds of extremely precious natural substances; has antibacterial, bactericidal, antiviral, and blood sugar lowering effects;
origanum essential oil: yellowish red or brownish red essential oils, which have all the pungent aromatic odor of thyme, are insoluble in glycerol, water and ethanol, and are also soluble in most non-volatile oils and propylene glycol.
The invention also provides a preparation method of the seasoning cod fillet, which comprises the following steps:
1) frozen cod block treatment: placing the frozen cod block in ice water at 0 ℃ to dissolve out surface ice-condensation, taking out the frozen cod block after 2min, and placing the frozen cod block in a cold storage at 0 ℃ to blow for about 3min with cool wind, so that no ice-condensation is visible on the surface of the frozen cod block and the frozen cod block is still in a frozen state;
2) spraying and coating the frozen cod fillets with pulp: spraying a curing glue solution on the surface of the frozen cod block obtained in the step (1) to form a layer of film or soaking the frozen cod block obtained in the step (1) in the curing glue solution for 30 seconds to form a film;
3) and (3) placing the frozen cod blocks obtained in the step (2) in a low-temperature quick-freezing cabinet at the temperature of-35 ℃ and quickly freezing for 20 min.
Compared with the existing cod fillets, the cod fillet processing method has the following advantages and beneficial effects:
1. the cod is embedded in the flavor pickling glue solution under the condition that the cod is kept in a frozen state, so that loss of juice and nutrition caused by cod melting is effectively prevented, the appearance of a secondary quick-frozen product is attractive, and the yield is high;
2. the curing glue solution adopted in the invention is prepared from materials such as salt, sugar, monosodium glutamate, special flavor essential oil, xanthan gum and the like, and the materials are all water-soluble or transparent substances, so that the defect of poor sense caused by adding spices is avoided, and the defect of easy scorching in high-temperature processing is avoided;
3. the xanthan gum is used as a gum substance, so that the viscosity of the solution is increased, the solution is easy to attach to the surface of the cod fillet, and the viscosity is still high even if the solution is frozen at low temperature again, and the solution is not easy to separate from the cod fillet;
4. the specially-made flavor essential oil is prepared by cold pressing, so that the original juice flavor of the original product is retained to the maximum extent, and the flavor of the cod fillets is prevented from being lost and changed in the later-stage freezing storage.
Detailed Description
The first embodiment is as follows:
a seasoning cod fillet comprises a cod fillet and a pickling glue solution covering the surface of the cod fillet, wherein the pickling glue solution is prepared from the following raw materials in parts by weight: 18 parts of salt, 15 parts of sugar, 15 parts of monosodium glutamate, 0.01 part of special flavor essential oil, 100 parts of water and 0.2 part of xanthan gum; the special flavor essential oil is prepared from the following raw materials in parts by weight: 1 part of garlic essential oil, 0.5 part of onion essential oil, 0.03 part of oregano essential oil, 0.02 part of basil essential oil and 0.02 part of dill seed oil.
The garlic essential oil is prepared by adopting a supercritical carbon dioxide fluid extraction method, the onion essential oil is prepared by adopting a solvent extraction method, the oregano essential oil is prepared by adopting a subcritical extraction method, and the dill seed oil is prepared by adopting a low-temperature cold pressing process.
The preparation method of the pickling glue solution comprises the following steps:
4) weighing the raw material components in proportion, and mixing salt, sugar, monosodium glutamate and specially-made flavor essential oil for later use;
5) refrigerating water to 0-5 ℃, adding the mixture prepared in the step (1) into the water, and uniformly stirring for 5 min;
6) and (3) adding xanthan gum into the solution prepared in the step (2), and stirring and emulsifying until the xanthan gum is uniform.
In the improvement, the pickling glue solution is uniformly sprayed on the cod fish blocks to form a film, and the thickness of the pickling glue solution is 2 mm.
The preparation method is characterized by comprising the following steps:
1) frozen cod block treatment: placing the frozen cod block in ice water at 0 ℃ to dissolve out surface ice-condensation, taking out the frozen cod block after 2min, and placing the frozen cod block in a cold storage at 0 ℃ to blow for about 3min with cool wind, so that no ice-condensation is visible on the surface of the frozen cod block and the frozen cod block is still in a frozen state;
2) spraying and coating the frozen cod fillets with pulp: spraying a curing glue solution on the surface of the frozen cod block obtained in the step (1) to form a layer of film or soaking the frozen cod block obtained in the step (1) in the curing glue solution for 30 seconds to form a film;
3) and (3) placing the frozen cod blocks obtained in the step (2) in a low-temperature quick-freezing cabinet at the temperature of-35 ℃ and quickly freezing for 20 min.
Example two:
a seasoning cod fillet comprises a cod fillet and a pickling glue solution covering the surface of the cod fillet, wherein the pickling glue solution is prepared from the following raw materials in parts by weight: 25 parts of salt, 20 parts of sugar, 0 part of monosodium glutamate, 0.05 part of special flavor essential oil, 100 parts of water and 0.5 part of xanthan gum; the special flavor essential oil is prepared from the following raw materials in parts by weight: 1 part of garlic essential oil, 0.5 part of onion essential oil, 0.03 part of oregano essential oil, 0.02 part of basil essential oil and 0.02 part of dill seed oil.
The garlic essential oil is prepared by adopting a supercritical carbon dioxide fluid extraction method, the onion essential oil is prepared by adopting a solvent extraction method, the oregano essential oil is prepared by adopting a subcritical extraction method, and the dill seed oil is prepared by adopting a low-temperature cold pressing process.
The preparation method of the pickling glue solution comprises the following steps:
7) weighing the raw material components in proportion, and mixing salt, sugar, monosodium glutamate and specially-made flavor essential oil for later use;
8) refrigerating water to 0-5 ℃, adding the mixture prepared in the step (1) into the water, and uniformly stirring for 5 min;
9) and (3) adding xanthan gum into the solution prepared in the step (2), and stirring and emulsifying until the xanthan gum is uniform.
In the improvement, the pickling glue solution is uniformly sprayed on the cod fish blocks to form a film, and the thickness of the pickling glue solution is 2 mm.
The preparation method is characterized by comprising the following steps:
1) frozen cod block treatment: placing the frozen cod block in ice water at 0 ℃ to dissolve out surface ice-condensation, taking out the frozen cod block after 2min, and placing the frozen cod block in a cold storage at 0 ℃ to blow for about 3min with cool wind, so that no ice-condensation is visible on the surface of the frozen cod block and the frozen cod block is still in a frozen state;
2) spraying and coating the frozen cod fillets with pulp: spraying a curing glue solution on the surface of the frozen cod block obtained in the step (1) to form a layer of film or soaking the frozen cod block obtained in the step (1) in the curing glue solution for 30 seconds to form a film;
3) and (3) placing the frozen cod blocks obtained in the step (2) in a low-temperature quick-freezing cabinet at the temperature of-35 ℃ and quickly freezing for 20 min.
Example three:
a seasoning cod fillet comprises a cod fillet and a pickling glue solution covering the surface of the cod fillet, wherein the pickling glue solution is prepared from the following raw materials in parts by weight: 20 parts of salt, 17 parts of sugar, 18 parts of monosodium glutamate, 0.03 part of special flavor essential oil, 100 parts of water and 0.03 part of xanthan gum; the special flavor essential oil is prepared from the following raw materials in parts by weight: 1 part of garlic essential oil, 0.5 part of onion essential oil, 0.03 part of oregano essential oil, 0.02 part of basil essential oil and 0.02 part of dill seed oil.
The garlic essential oil is prepared by adopting a supercritical carbon dioxide fluid extraction method, the onion essential oil is prepared by adopting a solvent extraction method, the oregano essential oil is prepared by adopting a subcritical extraction method, and the dill seed oil is prepared by adopting a low-temperature cold pressing process.
The preparation method of the pickling glue solution comprises the following steps:
10) weighing the raw material components in proportion, and mixing salt, sugar, monosodium glutamate and specially-made flavor essential oil for later use;
11) refrigerating water to 0-5 ℃, adding the mixture prepared in the step (1) into the water, and uniformly stirring for 5 min;
12) and (3) adding xanthan gum into the solution prepared in the step (2), and stirring and emulsifying until the xanthan gum is uniform.
In the improvement, the pickling glue solution is uniformly sprayed on the cod fish blocks to form a film, and the thickness of the pickling glue solution is 2 mm.
The preparation method is characterized by comprising the following steps:
1) frozen cod block treatment: placing the frozen cod block in ice water at 0 ℃ to dissolve out surface ice-condensation, taking out the frozen cod block after 2min, and placing the frozen cod block in a cold storage at 0 ℃ to blow for about 3min with cool wind, so that no ice-condensation is visible on the surface of the frozen cod block and the frozen cod block is still in a frozen state;
2) spraying and coating the frozen cod fillets with pulp: spraying a curing glue solution on the surface of the frozen cod block obtained in the step (1) to form a layer of film or soaking the frozen cod block obtained in the step (1) in the curing glue solution for 30 seconds to form a film;
3) and (3) placing the frozen cod blocks obtained in the step (2) in a low-temperature quick-freezing cabinet at the temperature of-35 ℃ and quickly freezing for 20 min.
Finally, the above embodiments are only intended to illustrate the technical solutions of the present invention and not to limit the present invention, and although the present invention is described in detail with reference to the preferred embodiments, it will be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions, and all of them should be covered in the claims of the present invention.
Claims (5)
1. The seasoning cod fillet is characterized by comprising a cod fillet and a pickling glue solution covering the surface of the cod fillet, wherein the pickling glue solution is prepared from the following raw materials in parts by weight: 18-25 parts of salt, 15-20 parts of sugar, 15-20 parts of monosodium glutamate, 0.01-0.05 part of special flavor essential oil, 100 parts of water and 0.2-0.5 part of xanthan gum; the special flavor essential oil is prepared from the following raw materials in parts by weight: 1 part of garlic essential oil, 0.5 part of onion essential oil, 0.03 part of oregano essential oil, 0.02 part of basil essential oil and 0.02 part of dill seed oil.
2. The flavored cod fillet of claim 1, wherein the garlic essential oil is prepared by supercritical carbon dioxide fluid extraction, the onion essential oil is prepared by solvent extraction, the oregano essential oil is prepared by subcritical extraction, and the dill seed oil is prepared by cold pressing at low temperature.
3. The flavored cod fish fillet of claim 1, wherein said salting solution is prepared by a process comprising the steps of:
1) weighing the raw material components in proportion, and mixing salt, sugar, monosodium glutamate and specially-made flavor essential oil for later use;
2) refrigerating water to 0-5 ℃, adding the mixture prepared in the step (1) into the water, and uniformly stirring for 5 min;
3) and (3) adding xanthan gum into the solution prepared in the step (2), and stirring and emulsifying until the xanthan gum is uniform.
4. The flavored cod fish fillet as claimed in claim 1, wherein said salting glue is sprayed uniformly onto said cod fillet to form a coating, said salting glue having a thickness of 2 mm.
5. A method of making seasoned cod fillets according to claims 1 to 4, comprising the steps of:
1) frozen cod block treatment: placing the frozen cod block in ice water at 0 ℃ to dissolve out surface ice-condensation, taking out the frozen cod block after 2min, and placing the frozen cod block in a cold storage at 0 ℃ to blow for about 3min with cool wind, so that no ice-condensation is visible on the surface of the frozen cod block and the frozen cod block is still in a frozen state;
2) spraying and coating the frozen cod fillets with pulp: spraying a curing glue solution on the surface of the frozen cod block obtained in the step (1) to form a layer of film or soaking the frozen cod block obtained in the step (1) in the curing glue solution for 30 seconds to form a film;
3) and (3) placing the frozen cod blocks obtained in the step (2) in a low-temperature quick-freezing cabinet at the temperature of-35 ℃ and quickly freezing for 20 min.
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| JP2011097913A (en) * | 2009-11-09 | 2011-05-19 | Seiwa Technics:Kk | Method for improving yield of seasoned food |
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| JP2011097913A (en) * | 2009-11-09 | 2011-05-19 | Seiwa Technics:Kk | Method for improving yield of seasoned food |
| 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 |
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