CN114098022A - Processing method of frozen prefabricated fish steak - Google Patents
Processing method of frozen prefabricated fish steak Download PDFInfo
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- CN114098022A CN114098022A CN202111429879.8A CN202111429879A CN114098022A CN 114098022 A CN114098022 A CN 114098022A CN 202111429879 A CN202111429879 A CN 202111429879A CN 114098022 A CN114098022 A CN 114098022A
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- fish
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- anglerfish
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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
-
- 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
-
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Wood Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a processing method of frozen prefabricated fish steak, which is characterized in that anglerfish bone meal and carrot powder are added into powder wrapped outside the fish steak. The anglerfish bone meal is rich in fresh amino acid, and can improve the fresh taste of fish steaks and cover up fishy smell. Simultaneously, the anglerfish bone meal contains rich collagen, mineral substances and trace elements. Can supplement calcium source for teenagers and middle-aged and elderly people in growth period to prevent osteoporosis; the added carrot powder can enrich the nutrition composition, solve the problem of insufficient color of microwave prefabricated products, and ensure uniform and full color of the products. The invention adopts the microwave prefabrication method to treat aquatic products, and under the condition of greatly reducing the using amount of edible oil, the product can be rapidly shaped, and the nutritional ingredients are better reserved. No preservative is additionally added, so that the product is safe, nutritional, delicious and convenient, and has good market prospect.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing method of frozen prefabricated fish steaks.
Background
The fish steak is a product prepared by removing bones from fish, cutting into pieces, and coating with starch and bread crumbs, and is convenient to process and eat due to delicious taste. Most of the prefabricated fish steaks sold in the market at present are semi-finished products which are frozen and packaged after being fried and shaped for a short time. The fried fish steak can keep good flavor and taste, but acrylamide may be generated in the frying process, so that certain health hidden danger exists. Meanwhile, the hydrolysis of the grease can cause rancidity, and the oxidation of the grease can generate undesirable volatile compounds such as ester, aldehyde and ketone, so that the quality of the prefabricated fish steak is seriously affected.
With the development of science and technology, the microwave food processing becomes a new choice for people. The microwave food processing technology is that electromagnetic energy is utilized to radiate and conduct, so that microwaves are transmitted into food to generate certain interaction, medium molecules rub against each other, and the inside and the outside of the food are heated almost simultaneously to achieve the purposes of heating, drying, sterilizing, puffing and the like. Compared with the traditional frying technology, the microwave food processing technology has the advantages of high heating speed, high heat energy utilization rate, uniform heating of food, safe and simple operation process, and more importantly, the microwave processing technology has low grease content. Because the temperature gradient direction, the heat conduction direction and the water vapor migration direction are consistent in the microwave prefabrication process, the water evaporation speed is high, and therefore the shaping can be rapidly carried out under the condition of no edible oil. The product keeps the taste and flavor, avoids the food from being immersed into the edible oil, better retains the nutrient components of the product, and reduces various diseases such as hyperlipidemia, hyperglycemia, hypertension and the like caused by excessive oil intake.
For the fish steak product, the nutritional quality, color and flavor of the fish steak product are important factors influencing the purchase of consumers. At present, part of fish steak products have single nutrient composition, dark color, insufficient delicate flavor and strong fishy smell, and the nutrient quality of the fish steaks is damaged to a certain extent in the traditional processing mode.
Based on the current situation, how to enrich the nutritional components of the fish steaks, reduce the nutritional loss, improve the delicate flavor of the fish steaks and keep good color under the condition of less oil is a problem to be solved urgently in the aquatic product processing industry.
Disclosure of Invention
The invention starts from the preparation of fish steak, seeks a fish steak preparation method different from the traditional frying mode, mainly aims at reducing the consumption of edible oil in the preparation process, and the product can still keep the expected color and taste. In addition, the flavor and the nutritional value of the product are improved by adding other substances, and good economic benefit is obtained.
The invention provides a processing method of frozen prefabricated fish steak, which is characterized in that anglerfish bone meal and carrot powder are added into powder wrapped outside the fish steak. The anglerfish bone meal is rich in fresh amino acid, and can improve the fresh taste of fish steaks and cover up fishy smell. Simultaneously, the anglerfish bone meal contains rich collagen, mineral substances and trace elements. Can supplement calcium source for teenagers and middle-aged and elderly people in growth period to prevent osteoporosis; the added carrot powder can enrich the nutrition composition, solve the problem of insufficient color of microwave prefabricated products, and ensure uniform and full color of the products.
A processing method of frozen prefabricated fish steaks comprises the following steps:
(1) removing viscera, head and tail of fish, cleaning, and cutting fish meat into uniform size;
(2) putting the fish blocks into the uniformly stirred outer wrapping slurry, and slowly taking out the fish blocks after immersing for a moment;
(3) putting the fish blocks into the outer coating pulp again for secondary coating pulp;
(4) putting the fish blocks wrapped with the paste into bread crumbs, and uniformly wrapping the fish blocks;
(5) prefabrication: placing the treated fish steaks into a microwave oven for prefabrication;
(6) quickly freezing and vacuum packaging the prepared fish steaks;
preferably, the coating pulp is a mixture of coating pulp powder and water, and the weight ratio of the coating pulp powder to the water is 1: (200- & lt 260- & gt).
Preferably, the slurry coating powder takes wheat flour as a base material and takes corn starch, anglerfish bone meal and carrot powder as slurry coating auxiliary materials, and the weight parts of the wheat flour, the corn starch, the anglerfish bone meal and the carrot powder are 140: 55-70: 10-20: 7-10.
Preferably, the bread crumbs are prepared from wheat flour, vegetable oil, edible salt and yeast in the weight ratio of (130) -150: (8-15): (2-5): 1-2.
Preferably, in the microwave prefabricating step, the selected process parameters are as follows: the front and back sides of the fish steak are respectively 10-30s and the power is 800- & gt 1000W.
Preferably, in the quick-freezing step, the fish steak after the microwave preparation is quickly frozen in a refrigerator at-35 ℃ for 30 minutes.
Preferably, in the packaging step, vacuum freezing packaging is adopted.
Preferably, the weight ratio of the fish meat blocks, the starch coating powder and the bread crumbs is 120 parts of the fish meat blocks, 18-24 parts of the starch coating powder and 10-12 parts of the bread crumbs.
The invention adopts the microwave prefabrication method to treat aquatic products, and under the condition of greatly reducing the using amount of edible oil, the product can be rapidly shaped, and the nutritional ingredients are better reserved. No preservative is additionally added, so that the product is safe, nutritional, delicious and convenient, and has good market prospect.
Detailed Description
The following examples are intended to further illustrate the present invention, but they are not intended to limit or restrict the scope of the invention.
Example 1
1) Thawing frozen fish in running water until its carcass becomes soft, removing fishbone, and cutting fish meat into uniform blocks.
2) Coating the fish blocks with slurry twice. The raw materials of the frozen prefabricated fish steak comprise, by weight, 120 parts of fish meat, 24 parts of wrapping powder and 12 parts of bread crumbs; the paste coating powder takes wheat flour as a base material, takes corn starch, anglerfish bone meal powder and carrot powder as paste coating auxiliary materials, and the weight portion ratio of the wheat flour, the corn starch, the anglerfish bone meal and the carrot powder is 140: 70: 20: 10. Before the pulp wrapping operation, pulp preparation needs to be carried out in advance. In the embodiment, the coating powder and water are adopted for preparing the slurry, and the coating powder and 260 parts by weight of clear water are mixed into slurry, so that the fish blocks are subjected to two times of sizing. And (3) coating the starched fish steak with bread crumbs, wherein the bread crumbs are prepared from wheat flour, vegetable oil, edible salt and yeast, and are uniformly mixed according to the weight part ratio of 150: 15: 5: 2 and used as the bread crumbs.
3) The fish steak wrapped with bread crumbs is prefabricated by adopting a microwave prefabricating technology, and the selected technological parameters are that the power is 1000W, and the time is 10s for each of the front side and the back side.
4) Freezing the fish steak prefabricated by microwave, and quickly freezing for 30 minutes in a refrigerator at the temperature of-35 ℃, wherein the general temperature is preferably-30 ℃ to-40 ℃, and the time is preferably 15-30 minutes.
5) And packaging the quick-frozen fish steak products, wherein the packaging mode adopts an aluminum foil material sterilized by high-pressure steam in advance for vacuum packaging, and the packaged fish steak products are stored in a refrigeration house.
Example 2
1) Thawing frozen fish in running water until its carcass becomes soft, removing fishbone, and cutting fish meat into uniform blocks.
2) Coating the fish blocks with slurry twice. The raw materials of the frozen prepared fish steak comprise 115 parts of fish meat, 22 parts of coating powder and 10 parts of flour-coated bran by weight; the paste coating powder takes wheat flour as a base material, takes corn starch, anglerfish bone meal powder and carrot powder as paste coating auxiliary materials, and the weight portion ratio of the wheat flour, the corn starch, the anglerfish bone meal and the carrot powder is 140: 65: 15: 7. Before the pulp wrapping operation, pulp preparation needs to be carried out in advance. In the embodiment, the coating powder and water are adopted for preparing the slurry, and the coating powder and 260 parts by weight of clear water are mixed into slurry, so that the fish blocks are subjected to two times of sizing. And (3) coating the starched fish steak with bread crumbs, wherein the bread crumbs are prepared from wheat flour, vegetable oil, edible salt and yeast, and are uniformly mixed according to the weight part ratio of 140: 15: 3: 2 and used as the bread crumbs.
3) The fish steak wrapped with bread crumbs is prefabricated by adopting a microwave prefabricating technology, and the selected technological parameters are that the power is 900W, and the time is 20s for each of the front side and the back side.
4) Freezing the fish steak prefabricated by microwave, and quickly freezing for 30 minutes in a refrigerator at the temperature of-35 ℃, wherein the general temperature is preferably-30 ℃ to-40 ℃, and the time is preferably 15-30 minutes.
5) And packaging the quick-frozen fish steak products, wherein the packaging mode adopts an aluminum foil material sterilized by high-pressure steam in advance for vacuum packaging, and the packaged fish steak products are stored in a refrigeration house.
Example 3
1) Unfreezing the frozen fish in running water until the fish body is softened, removing fishbone, and cutting the fish into uniform blocks;
2) coating the fish blocks with slurry twice. The raw materials of the frozen prepared fish steak comprise, by weight, 110 parts of fish meat, 20 parts of coating powder and 12 parts of bread crumbs; the paste coating powder takes wheat flour as a base material, takes corn starch, anglerfish bone meal powder and carrot powder as paste coating auxiliary materials, and the weight portion ratio of the wheat flour, the corn starch, the anglerfish bone meal and the carrot powder is 140: 55: 20: 8. Before the pulp wrapping operation, pulp preparation needs to be carried out in advance. In the embodiment, the coating powder and water are adopted for preparing the slurry, and the coating powder and 260 parts by weight of clear water are mixed into slurry, so that the fish blocks are subjected to two times of sizing. And (3) coating the starched fish steak with bread crumbs, wherein the bread crumbs are prepared from wheat flour, vegetable oil, edible salt and yeast, and are uniformly mixed according to the weight part ratio of 140: 10: 2: 1 and used as the bread crumbs.
3) The fish steak wrapped with bread crumbs is prefabricated by adopting a microwave prefabricating technology, and the selected technological parameters are that the power is 800W, and the time is 25s for each of the front side and the back side.
4) Freezing the fish steak prefabricated by microwave, and quickly freezing for 30 minutes in a refrigerator at the temperature of-35 ℃, wherein the general temperature is preferably-30 ℃ to-40 ℃, and the time is preferably 15-30 minutes.
5) And packaging the quick-frozen fish steak product, wherein the packaging mode adopts an aluminum foil material sterilized by high-pressure steam in advance for vacuum packaging, and the packaged fish steak product is put into a refrigeration house for storage.
Example 4
1) Unfreezing the frozen fish in running water until the fish body is softened, removing fishbone, and cutting the fish into uniform blocks;
2) coating the fish blocks with slurry twice. The raw materials of the frozen prepared fish steak comprise, by weight, 110 parts of fish meat, 18 parts of coating powder and 10 parts of bread crumbs; the paste coating powder takes wheat flour as a base material, takes corn starch, anglerfish bone meal powder and carrot powder as paste coating auxiliary materials, and the weight portion ratio of the wheat flour, the corn starch, the anglerfish bone meal and the carrot powder is 140: 60: 10: 8. Before the pulp wrapping operation, pulp preparation needs to be carried out in advance. In the embodiment, the coating powder and water are adopted for preparing the slurry, and the coating powder and 260 parts by weight of clear water are mixed into slurry, so that the fish blocks are subjected to two times of sizing. And (3) carrying out bread crumb wrapping operation on the sized fish steak, wherein the bread crumb is prepared from wheat flour, vegetable oil, edible salt and yeast, and the wheat flour, the vegetable oil, the edible salt and the yeast are uniformly mixed according to the weight part ratio of 130: 8: 3: 1.5 and are used as bread crumb.
3) And (3) prefabricating the fish steak wrapped with the bread crumbs by adopting a microwave prefabricating technology, wherein the selected technological parameters are power of 850W and time of 30s for each of the front side and the back side.
4) Freezing the fish steak prefabricated by microwave, and quickly freezing for 30 minutes in a refrigerator at the temperature of-35 ℃, wherein the general temperature is preferably-30 ℃ to-40 ℃, and the time is preferably 15-30 minutes.
5) And packaging the quick-frozen fish steak product, wherein the packaging mode adopts an aluminum foil material sterilized by high-pressure steam in advance for vacuum packaging, and the packaged fish steak product is put into a refrigeration house for storage.
Comparative example 1
The difference from the embodiment 1 is that the method is the same as the embodiment 1 except that anglerfish bone meal and carrot powder are not added.
Comparative example 2
The difference from the embodiment 1 is that the frying process after plasticity directly carries out frying by using the normal-pressure high-temperature frying technology, and the steps are as follows:
1) frying the fish steak wrapped with the bread crumbs by adopting a normal-pressure high-temperature frying technology, wherein the selected technological parameters are 30s and 180 ℃.
2) Freezing the fish steak after the frying preparation, and quickly freezing for 30 minutes in a refrigerator at the temperature of-35 ℃, wherein the general temperature is preferably-30 ℃ to-40 ℃, and the time is preferably 15-30 minutes.
3) And packaging the quick-frozen fish steak product, wherein the packaging mode adopts an aluminum foil material sterilized by high-pressure steam in advance for vacuum packaging, and the packaged fish steak product is put into a refrigeration house for storage.
Comparative example 3
The difference from the embodiment 1 is that the fish steak wrapped with the paste and the bread crumbs is directly frozen without a microwave preparation step, and the steps are as follows:
1) freezing the fish steak wrapped with the paste and the bread crumbs, and quickly freezing the fish steak in a refrigerator at the temperature of-35 ℃ for 30 minutes, wherein the general temperature is preferably-30 ℃ to-40 ℃, and the time is preferably 15-30 minutes.
3) And packaging the quick-frozen fish steak products, wherein the packaging mode adopts an aluminum foil material sterilized by high-pressure steam in advance for vacuum packaging, and the packaged fish steak products are stored in a refrigeration house.
Test example
The pre-prepared fish steaks are cooked for 3min at 180 ℃ by using an air fryer uniformly, and the non-pre-prepared frozen fish steaks are cooked for 4min at 180 ℃ by using the air fryer.
The results of the performance indexes of the steak products prepared in examples 1 to 4 and comparative examples 1 to 3 are shown in tables 1 and 2.
TABLE 1 sense organ evaluation table for prepared and cooked fish steak
TABLE 2 moisture and fat content of frozen prepared fish
Claims (8)
1. A method of processing frozen pre-fabricated fish fillets, comprising the steps of:
(1) removing viscera, head and tail of fish, cleaning, and cutting fish meat into uniform size;
(2) putting the fish blocks into the uniformly stirred outer wrapping slurry, and slowly taking out the fish blocks after immersing for a moment;
(3) putting the fish blocks into the outer coating pulp again for secondary coating pulp;
(4) putting the fish blocks wrapped with the paste into bread crumbs, and uniformly wrapping the fish blocks;
(5) prefabrication: placing the treated fish steaks into a microwave oven for prefabrication;
(6) and (4) carrying out quick freezing and vacuum packaging on the prefabricated fish steaks.
2. The method as claimed in claim 1, wherein the coating slurry in step 2) is a mixture of coating slurry powder and water at a weight ratio of 1: 200-.
3. The method for processing the frozen prefabricated fish steak as claimed in claim 2, wherein the slurry coating powder in step 2) is based on wheat flour and auxiliary slurry coating materials including corn starch, anglerfish bone meal and carrot powder, and the ratio of the wheat flour, the corn starch, the anglerfish bone meal and the carrot powder is 140: 55-70: 10-20: 7-10 by weight.
4. The method as claimed in claim 1, wherein the bread crumbs of step 4) are prepared from wheat flour, vegetable oil, edible salt and yeast at a weight ratio of (130-): 150- (8-15) - (2-5) - (1-2).
5. The method for processing frozen pre-fabricated fish fillets according to claim 1, wherein the pre-fabrication step in the step 5) comprises the following process parameters: the front and back sides of the fish steak are respectively 10-30s and the power is 800- & gt 1000W.
6. The method for producing frozen pre-fabricated fish steak as claimed in claim 1, wherein the quick freezing step in 6) is quick freezing in a refrigerator at-35 ℃ for 30 minutes.
7. The method of claim 1, wherein the vacuum packaging in 6) is vacuum freezing packaging.
8. The method as claimed in claim 1, wherein the weight ratio of the fish pieces, the coating powder and the bread crumbs is 110-120 parts of fish meat, 18-24 parts of coating powder and 10-12 parts of bread crumbs.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111429879.8A CN114098022A (en) | 2021-11-29 | 2021-11-29 | Processing method of frozen prefabricated fish steak |
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| CN202111429879.8A CN114098022A (en) | 2021-11-29 | 2021-11-29 | Processing method of frozen prefabricated fish steak |
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| CN114098022A true CN114098022A (en) | 2022-03-01 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112956509A (en) * | 2021-03-31 | 2021-06-15 | 江南大学 | Health bread crumb and preparation method thereof |
| CN115381051A (en) * | 2022-09-15 | 2022-11-25 | 山东省海洋资源与环境研究院(山东省海洋环境监测中心、山东省水产品质量检验中心) | Processing method of full-nutrition fish pre-made dish wrapped with paste |
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| CN106858411A (en) * | 2016-12-29 | 2017-06-20 | 深圳联合水产发展有限公司 | A kind of freezing pre-fried fish and shrimp wrap up in powder food and preparation method thereof |
| CN111480818A (en) * | 2020-04-20 | 2020-08-04 | 广东海洋大学 | Pre-fried purple sweet potato bread shrimp and processing method thereof |
| CN113261654A (en) * | 2021-06-08 | 2021-08-17 | 浙江海洋大学 | Frozen pre-fried fish steak and processing method thereof |
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2021
- 2021-11-29 CN CN202111429879.8A patent/CN114098022A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106858411A (en) * | 2016-12-29 | 2017-06-20 | 深圳联合水产发展有限公司 | A kind of freezing pre-fried fish and shrimp wrap up in powder food and preparation method thereof |
| CN111480818A (en) * | 2020-04-20 | 2020-08-04 | 广东海洋大学 | Pre-fried purple sweet potato bread shrimp and processing method thereof |
| CN113261654A (en) * | 2021-06-08 | 2021-08-17 | 浙江海洋大学 | Frozen pre-fried fish steak and processing method thereof |
Non-Patent Citations (1)
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| 蒲亚军;王莉;石元江;龚红梅;: "罗非鱼片制作速冻调理鱼的工艺研究", 肉类工业 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112956509A (en) * | 2021-03-31 | 2021-06-15 | 江南大学 | Health bread crumb and preparation method thereof |
| CN115381051A (en) * | 2022-09-15 | 2022-11-25 | 山东省海洋资源与环境研究院(山东省海洋环境监测中心、山东省水产品质量检验中心) | Processing method of full-nutrition fish pre-made dish wrapped with paste |
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