CN104305346A - Original cod flavor quick-frozen prepared food and processing method thereof - Google Patents
Original cod flavor quick-frozen prepared food and processing method thereof Download PDFInfo
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- CN104305346A CN104305346A CN201410531240.4A CN201410531240A CN104305346A CN 104305346 A CN104305346 A CN 104305346A CN 201410531240 A CN201410531240 A CN 201410531240A CN 104305346 A CN104305346 A CN 104305346A
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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
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
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Abstract
The invention relates to an original cod flavor quick-frozen prepared food which comprises the following components in percentage by mass: 50-80 percent of cod meat, 0.5-10.0 percent of white granulated sugar, 1.0-20.0 percent of wheat flour, 1.0-20.0 percent of corn flour, 1.0-20.0 percent of potato starch, 1.0-5.0 percent of edible oil, 0.04-0.2 percent of a swelling agent, 0.001-0.01 percent of vanillin, 0.01-0.1 percent of vitamin C and 0.004-0.04 percent of mint oil. The invention also provides a method for processing the original cod flavor quick-frozen prepared food. The processing method comprises the following steps: performing freezing storage, removing the peel, removing the fishbone, cleaning, slicing, conditioning, pulping, hanging the slurry, frying and performing quick-freezing. The eating method comprises the following steps: not unfreezing the quick-frozen cod finished product, directly putting the cod finished product into a frying pan at the temperature of 180 DEG C, frying for 5-10 minutes or directly baking in a baking oven at the temperature of 190 DEG C for 10-30 minutes. The product is fresh, sweet and delicious in taste, does not need to be conditioned and is suitable for the taste of most of the people.
Description
Technical field
The present invention relates to food processing technology field, specifically the former flavour quick freeze conditioning food of a kind of cod and processing method thereof.
Background technology
Cod (party name: blue or green, the large mouth fish of major part, bullhead, walleye pollack, the mouth of a river, wealthy mouth fish, major part raw meat, stone intestines fish).Pure cod refers to that cod belongs to fish, is divided into Atlantic Ocean cod (Gadus morhua), Greenland cod (Gadus ogac) and Pacific Ocean cod.Have gadidae under Gadiformes, the concept of common cod expands rockling to, has kind more than 50, and in them, great majority are distributed in Northern Shelf marine site, the Atlantic Ocean, and important fingerling has haddock, blue cod, coley, whiting, the long-armed cod of Norway and wall pollack etc.Cod is one of maximum fish of whole world year amount of fishing, is to have important edible and economic worth.
Generally dwelling in near-bottom (depth of water 0-2740 rice), belong to cold aqueous demersal fishes, is one of marine economy fish that Northern Coastal Region is produced.Its meat is white carefully fresh and tender, tasty and refreshing oiliness, in the world many countries using cod as main edible fishes.In Northern Europe, cod is called as " nutritionist on dining table ", except eating raw, is also processed into various aquatic food, in addition cod hepatomegaly and also oil content high, being rich in vitamin A and D, is extract the raw material of cod-liver oil.
Cod meat flavour is sweet and refreshing, nutritious.In meat, protein is all higher than salmon, butterfish, hilsa herring, hairtail, and in meat, institute is fatty equally with shark only has 0.5%, lower than salmon 17 times, lower than hairtail 7 times; Liver oil content is high, except being rich in common fish oil all DHA, DPA, also containing the necessary vitamin A. D. E of human body and other multivitamins.The ratio of these nutritional labelings in cod-liver oil, the just optimal proportion of human body requirement every day.Therefore, it is called " nutritionist " on dining table by Nordics.
Existing cod processing method is mainly the rear quick-frozen of section, then eats for consumer.This processing method is fairly simple, and added value of product is low.
Summary of the invention
Technical problem to be solved by this invention is, not enough for prior art, the former flavour quick freeze conditioning food of a kind of cod and processing method thereof are provided, thus meet industrial production, and nutrition and local flavor adjustment can be carried out to the cod of processing, produce nutrition, safety, convenience, the quick-frozen conditioning food of the former local flavor of cod that keeps healthy.
The present invention is for solving the problems of the technologies described above, the technical scheme taked is: the former flavour quick freeze conditioning food of a kind of cod, and its each component mass percentage content is: codfish 50% ~ 80%, white granulated sugar 0.5% ~ 10.0%, wheat flour 1.0% ~ 20.0%, corn flour 1.0% ~ 20.0%, potato starch 1.0% ~ 20.0%, edible oil 1.0% ~ 5.0%, leavening agent 0.04% ~ 0.2%, vanillic aldehyde 0.01 ‰ ~ 0.1 ‰, vitamin C 0.01% ~ 0.1%, peppermint oil 0.04 ‰ ~ 0.4 ‰.
Present invention also offers the processing method of the quick-frozen conditioning food of the former local flavor of a kind of cod, it comprises the following steps:
One, chilled storage: the cod of the applicable processing of deep sea fishing is put in the bunker of-19 ~-25 DEG C and is in store for;
Two, peeling, deburring: manually the skin of cod and thorn are removed;
Three, clean: use clean water 1 ~ 2 minute;
Four, stripping and slicing: manual Cod Fillets cod being cut into 30 ~ 50g;
Five, seasoning: cod fillet and white granulated sugar, peppermint oil, vanillic aldehyde are mixed in proportion;
Six, slurrying: wheat flour, corn flour, potato starch, leavening agent and water are mixed in proportion, makes slurries;
Seven, hanging: mixed by 1 ~ 4:1 with slurries by the cod fillet after seasoning, obtains hanging cod fillet;
Eight, fried: hanging cod fillet to be put into 180 DEG C ~ 190 DEG C oil cauldrons fried 30 seconds ~ 1 minute;
Nine, quick-frozen: the cod fillet after fried enters instant freezer quick-frozen, finished product central temperature less than-18 DEG C.
Eating method: quick-frozen cod finished product does not need to thaw, directly to enter in 180 DEG C of oil cauldrons fried 5 ~ 10 minutes or directly baking 10 ~ 30 minutes in 190 DEG C of baking boxs, products taste is fresh and sweet good to eat, does not need seasoning, the taste of suitable most people.
In the present invention, cod is without too much processing process, saves local flavor and the nutrition of cod itself greatly, and skin wraps up in fried fragrance and the mouthfeel that not only can increase product itself of slurries, can also ensure that the local flavor of cod itself does not change, nutrition is not run off.The quick-frozen conditioning food of the former local flavor of cod provided by the invention and processing method thereof, can carry out suitability for industrialized production, and nutrition is more comprehensive, and its local flavor consumer Geng Yi accepts and safety, convenience, is the allegro fast food conditioning food of a kind of suitable for modernization.
specific implementation method
Embodiment one:
1, choose suitable size, fresh, without rot cod 10kg; 2, cod is put into clear water to thaw cleaning; 3, crust and thorn, parasite etc. is removed by manual for the cod after cleaning; 4, manual Cod Fillets cod fillet being cut into 30 ~ 50g; 5, add the white granulated sugar of cod weight 1%, 0.05% vitamin C, the vanillic aldehyde of 0.05 ‰, the peppermint oil of 0.06 ‰, mix with cod; 6, in the ratio mixing slurrying of wheat flour 1kg, corn flour 0.7kg, potato starch 0.3kg, leavening agent 0.01kg, clear water 2kg; 7, cod fillet is mixed with slurries, in 180 DEG C of oil cauldrons fried 40 seconds, then enter mono-frozen machine quick-frozen and after-18 DEG C, pack to obtain finished product to product center temperature.
Embodiment two:
1, choose suitable size, fresh, without rot cod 10kg; 2, cod is put into clear water to thaw cleaning; 3, crust and thorn, parasite etc. is removed by manual for the cod after cleaning; 4, manual Cod Fillets cod fillet being cut into 30 ~ 50g; 5, add the white granulated sugar of cod weight 4%, 0.1% vitamin C, the vanillic aldehyde of 0.08 ‰, the peppermint oil of 0.02 ‰, mix with cod; 6, in the ratio mixing slurrying of wheat flour 2kg, corn flour 2kg, potato starch 1kg, leavening agent 0.02kg, clear water 6kg; 7, cod fillet is mixed with slurries, in 190 DEG C of oil cauldrons fried 30 seconds, then enter mono-frozen machine quick-frozen and after-18 DEG C, pack to obtain finished product to product center temperature.
Embodiment three:
1, choose suitable size, fresh, without rot cod 10kg; 2, cod is put into clear water to thaw cleaning; 3, crust and thorn, parasite etc. is removed by manual for the cod after cleaning; 4, manual Cod Fillets cod fillet being cut into 30 ~ 50g; 5, add the white granulated sugar of cod weight 2%, 0.07% vitamin C, the vanillic aldehyde of 0.1 ‰, the peppermint oil of 0.1 ‰, mix with cod; 6, in the ratio mixing slurrying of wheat flour 2kg, corn flour 1.5kg, potato starch 1kg, leavening agent 0.03kg, clear water 5kg; 7, cod fillet is mixed with slurries, in 185 DEG C of oil cauldrons fried 45 seconds, then enter mono-frozen machine quick-frozen and after-18 DEG C, pack to obtain finished product to product center temperature.
Claims (2)
1. the former flavour quick freeze conditioning food of cod, its each component mass percentage content is: codfish 50% ~ 80%, white granulated sugar 0.5% ~ 10.0%, wheat flour 1.0% ~ 20.0%, corn flour 1.0% ~ 20.0%, potato starch 1.0% ~ 20.0%, edible oil 1.0% ~ 5.0%, leavening agent 0.04% ~ 0.2%, vanillic aldehyde 0.01 ‰ ~ 0.1 ‰, vitamin C 0.01% ~ 0.1%, peppermint oil 0.04 ‰ ~ 0.4 ‰.
2. the former flavour quick freeze conditioning food of cod according to claim 1, additionally provide the processing method of the quick-frozen conditioning food of the former local flavor of a kind of cod, it comprises the following steps:
1) chilled storage: the cod of the applicable processing of deep sea fishing is put in the bunker of-19 ~-25 DEG C and is in store for;
2) peeling, deburring: manually the skin of cod and thorn are removed;
3) clean: use clean water 1 ~ 2 minute;
4) stripping and slicing: manual Cod Fillets cod being cut into 30 ~ 50g;
5) seasoning: cod fillet and white granulated sugar, peppermint oil, vanillic aldehyde are mixed in proportion;
6) slurrying: wheat flour, corn flour, potato starch, leavening agent and water are mixed in proportion, makes slurries;
7) hanging: mixed by 1 ~ 4:1 with slurries by the cod fillet after seasoning, obtains hanging cod fillet;
8) fried: hanging cod fillet to be put into 180 DEG C ~ 190 DEG C oil cauldrons fried 30 seconds ~ 1 minute;
9) quick-frozen: the cod fillet after fried enters instant freezer quick-frozen, finished product central temperature less than-18 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410531240.4A CN104305346A (en) | 2014-10-11 | 2014-10-11 | Original cod flavor quick-frozen prepared food and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410531240.4A CN104305346A (en) | 2014-10-11 | 2014-10-11 | Original cod flavor quick-frozen prepared food and processing method thereof |
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| Publication Number | Publication Date |
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| CN104305346A true CN104305346A (en) | 2015-01-28 |
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| CN201410531240.4A Pending CN104305346A (en) | 2014-10-11 | 2014-10-11 | Original cod flavor quick-frozen prepared food and processing method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851790A (en) * | 2016-04-06 | 2016-08-17 | 厦门联华食品有限公司 | Production method of quick-frozen picnic lunch |
| CN106983069A (en) * | 2017-03-28 | 2017-07-28 | 董青 | A kind of crackling slurry and preparation method thereof |
| CN111513268A (en) * | 2020-04-30 | 2020-08-11 | 大连工业大学 | Method for preparing and using salmon nutritional instant food |
-
2014
- 2014-10-11 CN CN201410531240.4A patent/CN104305346A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851790A (en) * | 2016-04-06 | 2016-08-17 | 厦门联华食品有限公司 | Production method of quick-frozen picnic lunch |
| CN106983069A (en) * | 2017-03-28 | 2017-07-28 | 董青 | A kind of crackling slurry and preparation method thereof |
| CN111513268A (en) * | 2020-04-30 | 2020-08-11 | 大连工业大学 | Method for preparing and using salmon nutritional instant food |
| CN111513268B (en) * | 2020-04-30 | 2022-11-25 | 大连工业大学 | Method for preparing and using salmon nutritional instant food |
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Application publication date: 20150128 |