CN113261654A - Frozen pre-fried fish steak and processing method thereof - Google Patents
Frozen pre-fried fish steak and processing method thereof Download PDFInfo
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- CN113261654A CN113261654A CN202110639178.0A CN202110639178A CN113261654A CN 113261654 A CN113261654 A CN 113261654A CN 202110639178 A CN202110639178 A CN 202110639178A CN 113261654 A CN113261654 A CN 113261654A
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- 238000000034 method Methods 0.000 claims abstract description 28
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- 241000237502 Ostreidae Species 0.000 claims abstract description 22
- 235000020636 oyster Nutrition 0.000 claims abstract description 22
- 235000013372 meat Nutrition 0.000 claims abstract description 17
- 239000002002 slurry Substances 0.000 claims abstract description 15
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 11
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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
- A23L17/10—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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a frozen pre-fried fish steak and a processing method thereof, belonging to the technical field of food processing. A frozen pre-fried fish steak and a processing method thereof comprise raw materials of fish, slurry coating powder, bread crumbs and water, wherein the slurry coating powder takes wheat flour as a base material, takes corn starch and hydrolyzed oyster powder as slurry coating auxiliary materials, and the weight parts of the wheat flour, the corn starch and the hydrolyzed oyster powder are 100: (30-40): (5-10); the bread crumbs are prepared from wheat flour, glucose, salt and yeast; the invention also discloses a processing method of the frozen pre-fried fish steak, the invention takes fish meat as main raw material and adds hydrolyzed oyster powder into the slurry-coated powder to prepare the powder-coated fried food, thereby improving the delicate flavor of the fish steak, covering the fishy smell of the fish meat and adding trace elements. The method is characterized in that the method comprises the steps of pre-frying, freezing and packaging by a bran-wrapped air frying method while providing the nutritional white meat protein, so that the frozen pre-fried flour-wrapped food with good appearance, mouthfeel, texture and flavor and low oil content is obtained, and the method has wide industrial popularization value.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a frozen pre-fried fish steak and a processing method thereof.
Background
The fish steak is a typical paste-wrapped fried food, the inner wrapping layer is selected from more fish varieties with more meat and less thorns, such as sole fish, cod and the like, the outer wrapping layer is generally composed of three parts, namely wrapping powder, wrapping paste and bread crumbs, and the fish steak is fried after being shaped, has attractive appearance, is crisp outside and tender inside and is deeply loved by consumers. With the pace of life increasing, pre-made products have gradually become one of the most appreciated types of food by consumers. Based on the above, enterprises often fry the product after the product is shaped for a short time to prepare a semi-finished product for sale, and the obtained pre-fried fish steak can be reheated or seasoned according to personal preference after being purchased by consumers, so that the pre-fried fish steak is convenient to eat.
However, the frying process after plasticity generally uses a normal-pressure high-temperature frying technology, the product is irregular in shape and uneven in heating, and is easy to be fried excessively locally or singly, so that the product is dehydrated excessively, uneven in color and even scorched, has scorched taste, and the fish meat in the product loses elasticity. The oil temperature is too high, so that the nutrition of the product is lost, harmful components such as acrylamide carcinogens and the like are generated, the oxidation of the grease is accelerated, the quality reduction phenomena such as rancid taste, peculiar smell and the like easily occur in the cold chain sale process of the product, and the sale time is greatly shortened. In order to solve the defects of the normal-pressure high-temperature frying technology, the air frying technology is produced. Air fryers are used to fry food in a closed container by a stream of circulating hot air and the resulting product has organoleptic properties very similar to conventional fryers. Compared with the traditional frying process, the air fryer has little grease consumption, and avoids the process that food is directly immersed into edible oil, and the frying medium and the surface of the food can generate some physical and chemical changes in the traditional frying process. From the health perspective, the air fryer can be an alternative process of the traditional fried food, and chronic diseases such as obesity, fatty liver, cardiovascular and cerebrovascular diseases and the like caused by excessive edible oil intake are avoided.
In the aspect of fish steak products, part of products have fishy smells with different degrees, and some products have insufficient delicate flavor, and have slightly light overall mouthfeel, single type and single flavor; in addition, the existing processing mode is more traditional, and the problems of insufficient delicate flavor, hard mouthfeel and strong fishy smell are caused by great damage to the nutritional quality, flavor and the like of the food.
Therefore, how to improve the delicate flavor and taste of fish steak products, cover or reduce the fishy smell of the fish steak products, ensure that the nutrition of the fish steak products is not damaged, and reduce the oil content of the fish steak in the frying process is a problem to be solved urgently in the processing industry of aquatic products at present, and in view of the above, a frozen pre-fried fish steak and a processing method are provided.
Disclosure of Invention
The invention aims to provide a frozen pre-fried fish steak and a processing method thereof, which aim to solve the problems in the background technology:
in order to achieve the purpose, the invention provides the following technical scheme:
a frozen pre-fried fish steak and its processing method, including raw materials fish, wrapping with starch, bread crumbs and water, put said raw materials fish into running water to unfreeze, until its carcass becomes soft, remove the fish scale of head and tail, then wash, get the fish meat;
20-30 parts of fish meat, 5-10 parts of starch-coated powder, 3-5 parts of bread crumbs and 7-15 parts of water.
The coating powder takes wheat flour as a base material and takes corn starch and hydrolyzed oyster powder as auxiliary coating materials;
the bread crumbs are prepared from wheat flour, glucose, salt and yeast.
Preferably, the starch coating powder comprises the following components in parts by weight: (30-40): (5-10).
Preferably, the bread crumbs comprise wheat flour, glucose, salt and yeast in parts by weight (80-100): (5-10): (1-3): (0.5-1).
Preferably, the method comprises the following steps:
the method comprises the following steps: the fish slices are made into uniform slices to obtain fish slices;
step two: uniformly pricking holes on the surfaces of the fillets in the step one, and then wrapping the surfaces of the fillets pricked with the holes with the coating powder to obtain the powder-wrapped fillets;
step three: sizing the powder-coated fish fillets in the step two by using a slurry body formed by mixing the slurry-coated powder and 200 parts by weight of water to obtain sized fish fillets, wherein the content of the slurry-coated powder in the fish fillets is 5-10 parts by weight;
step four: massaging the surface of the fish fillets after starched, and then slightly beating until the surface does not fall off powder;
step five: uniformly wrapping the bread crumbs on the surfaces of the fillets subjected to starching in the fourth step to obtain fish steaks;
step six: putting the fish steaks obtained in the fifth step into an air frying pan for frying, and finally obtaining fried fish steaks; when the color of the surface of the fish steak changes in the frying process, the fish steak needs to be turned over, the fish steak is clamped by a clamp during turning, the bottom of the fish steak is dragged by a bottom supporting plate, the fish steak is prevented from dropping residues, an upper clamp is in contact with the top surface of the fish steak, the top surface of the fish steak is downward, then the fish steak is clamped for turning over, and then the clamp above is released;
step seven: freezing the fried fish steak in the sixth step to enable the central temperature of the fried fish steak of the fish steak to be lower than-18 ℃;
step eight: modified atmosphere packaging is carried out by adopting an aluminum foil material sterilized by high-pressure steam in advance.
Preferably, the content of the hydrolyzed oyster powder in the powder-coated fish slices in the third step is 5-10g/100 g.
Preferably, an air frying process is adopted in the sixth step, and the selected process parameters are 3-5min and 170-190 ℃.
Preferably, the modified atmosphere packaging in step eight contains CO2And N2The gas ratio of (A) is 7:3 to 5: 5.
Compared with the prior art, the invention has the beneficial effects that:
(1) the processing method of the frozen pre-fried fish steak provided by the invention improves the delicate flavor of aquatic products and also keeps the unique seafood flavor of the aquatic products, meanwhile, the fresh and delicious oyster meat contains rich protein and a plurality of trace elements required by human bodies, such as zinc, selenium, iron and the like, in addition, the fresh amino acid and the flavor amino acid in the oyster meat are rich, and the oyster meat is popular with consumers.
(2) The air fryer is used for treating aquatic products, no additional oil salt is added, the nutritive value of the aquatic products is greatly reserved, the soft texture and the delicious flavor of the aquatic products are better reflected, no preservative is added, the health of the aquatic products is guaranteed, products with good sensory quality and nutritional ingredients can be obtained, the air fryer can cater to the natural, nutritional and healthy food consumption concept of modern people, and considerable market benefits can be brought.
(3) The bread crumb selected by the invention has the advantages that the fried outer wrapping layer is crisp, fragrant and soft in taste, the moisture content in the fish meat of the fish steak can be kept, the fish steak is fresh, tender and juicy, and the product has high nutritional value.
(4) The packaging mode of the invention adopts the aluminum foil material sterilized by high-pressure steam in advance to carry out modified atmosphere packaging, and the modified atmosphere packaging reduces the physiological and biochemical reaction speed of food spoilage, inhibits the growth and reproduction activities of microorganisms and can prolong the shelf life of the fish steak obtained by air pre-frying by regulating and controlling the gas composition and the proportion of the environment where the food is located.
Detailed Description
Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention.
It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Further, for numerical ranges in this disclosure, it is understood that each intervening value, between the upper and lower limit of that range, is also specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in a stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference herein for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.
It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. The specification and examples are exemplary only.
As used herein, the terms "comprising," "including," "having," "containing," and the like are open-ended terms that mean including, but not limited to.
The "parts" in the present invention are all parts by mass unless otherwise specified.
Example 1:
1. unfreezing the frozen fish in running water until the body of the frozen fish is softened, cutting fish along the fishbone and slicing the fish into uniform slices;
2. coating the fish fillets with the coating powder. The raw materials of the frozen pre-fried fish steak comprise, by weight, 30 parts of fish meat, 10 parts of coating powder, 5 parts of bread crumbs and 15 parts of water; the starch coating powder takes wheat flour as a base material, takes corn starch and hydrolyzed oyster powder as starch coating auxiliary materials, and the weight ratio of the wheat flour to the corn starch to the hydrolyzed oyster powder is 100: 30: 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 200 parts by weight of clear water are mixed into slurry, so that the coated fish steak is subjected to slurry coating. And (3) coating the sized fish steak with bread crumbs, wherein the bread crumbs are prepared from wheat flour, glucose, salt and yeast. In this example, wheat flour, glucose, salt and yeast were mixed uniformly at a ratio of 100:10:5:0.8 parts by weight, and used as bread crumbs;
3. frying the fish steak wrapped with the bread crumbs by adopting an air frying technology, wherein the selected technological parameters are 5min and 190 ℃.
4. Freezing the air pre-fried fish steak to ensure that the central temperature of the fish steak is lower than-18 ℃, and generally, preferably, between-18 and-25 ℃;
5. packaging the fried fish steak product by modified atmosphere packaging with aluminum foil material sterilized by high pressure steam, wherein the modified atmosphere packaging contains CO2And N2The gas ratio of (2) is 7: 3. And (4) putting the packaged fish steak products into a refrigeration house for storage.
The consumption of the hydrolyzed oyster powder is found through creative exploration, 5-10 parts by weight of hydrolyzed oyster powder is added into the pulp wrapping powder to prepare the pulp, the sensory score is taken as an optimization index, and the sensory score obtained through optimization exceeds 90 points (percentage). Compared with the traditional fish steak taking wheat flour as the coating powder, after the hydrolyzed oyster powder is added by 5-10 parts by weight, the fish steak has rich non-volatile flavor development substances and trace elements required by human bodies. Therefore, 5-10 parts by weight of hydrolyzed oyster powder is added into the pulp wrapping powder, so that the nutrient components of the product are enriched, and the flavor of the product is improved. The frozen pre-fried fish steak prepared by the invention can better accord with the natural, nutritional and healthy food consumption concept of modern people.
The bread crumb selected by the invention has the advantages that the fried outer wrapping layer is crisp, fragrant and soft in taste, the moisture content in the fish meat of the fish steak can be kept, the fish steak is fresh, tender and juicy, and the product has high nutritional value.
The packaging mode of the invention adopts the aluminum foil material sterilized by high-pressure steam in advance to carry out modified atmosphere packaging, and the modified atmosphere packaging reduces the physiological and biochemical reaction speed of food spoilage, inhibits the growth and reproduction activities of microorganisms and can prolong the shelf life of the fish steak obtained by air pre-frying by regulating and controlling the gas composition and the proportion of the environment where the food is located.
Example 2
1. Unfreezing the frozen fish in running water until the body of the frozen fish is softened, cutting fish along the fishbone and slicing the fish into uniform slices;
2. coating the fish fillets with the coating powder. The raw materials of the frozen pre-fried fish steak comprise, by weight, 25 parts of fish meat, 8 parts of coating powder, 4 parts of bread crumbs and 15 parts of water; the starch coating powder takes wheat flour as a base material, takes corn starch and hydrolyzed oyster powder as starch coating auxiliary materials, and the weight ratio of the wheat flour to the corn starch to the hydrolyzed oyster powder is 100: 35: 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 200 parts by weight of clear water are mixed into slurry, so that the coated fish steak is subjected to slurry coating. And (3) coating the breadcrumbs on the fish steak after sizing, wherein the breadcrumbs are prepared from wheat flour, white granulated sugar, salt and yeast. In the embodiment, wheat flour, white granulated sugar, salt and yeast are uniformly mixed in a weight ratio of 90:8:3:1 and used as bread crumbs;
3. frying the fish steak wrapped with the bread crumbs by adopting an air frying technology, wherein the selected technological parameters are 4min and 170 ℃.
4. Freezing the air pre-fried fish steak to ensure that the central temperature of the fish steak is lower than-18 ℃, and generally, preferably, between-18 and-25 ℃;
5. packaging the fried fish steak product by modified atmosphere packaging with aluminum foil material sterilized by high pressure steam, wherein the modified atmosphere packaging contains CO2And N2The gas ratio of (3: 2). And (4) putting the packaged fish steak products into a refrigeration house for storage.
Example 3
1. Unfreezing the frozen fish in running water until the body of the frozen fish is softened, cutting fish along the fishbone and slicing the fish into uniform slices;
2. coating the fish fillets with the coating powder. The raw materials of the frozen pre-fried fish steak comprise, by weight, 20 parts of fish meat, 5 parts of coating powder, 3 parts of bread crumbs and 7 parts of water; the starch coating powder takes wheat flour as a base material, takes corn starch and hydrolyzed oyster powder as starch coating auxiliary materials, and the weight ratio of the wheat flour to the corn starch to the hydrolyzed oyster powder is 100: 40: 5. 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 200 parts by weight of clear water are mixed into slurry, so that the coated fish steak is subjected to slurry coating. And (3) coating the sized fish steak with bread crumbs, wherein the bread crumbs are prepared from wheat flour, glucose, salt and yeast. In this example, wheat flour, glucose, salt and yeast were mixed uniformly at a ratio of 80:5:1:0.5 parts by weight, and used as bread crumbs;
3. frying the fish steak wrapped with the bread crumbs by adopting an air frying technology, wherein the selected technological parameters are 3min and 180 ℃.
4. Freezing the air pre-fried fish steak to ensure that the central temperature of the fish steak is lower than-18 ℃, and generally, preferably, between-18 and-25 ℃;
5. packaging the fried fish steak product by modified atmosphere packaging with aluminum foil material sterilized by high pressure steam, wherein the modified atmosphere packaging contains CO2And N2The gas ratio of (2) is 5: 5. And (4) putting the packaged fish steak products into a refrigeration house for storage.
Example 4
1. Unfreezing the frozen fish in running water until the body of the frozen fish is softened, cutting fish along the fishbone and slicing the fish into uniform slices;
2. coating the fish fillets with the coating powder. The raw materials of the frozen pre-fried fish steak comprise, by weight, 25 parts of fish meat, 5 parts of coating powder, 4 parts of bread crumbs and 10 parts of water; the starch coating powder takes wheat flour as a base material, takes corn starch and hydrolyzed oyster powder as starch coating auxiliary materials, and the weight ratio of the wheat flour to the corn starch to the hydrolyzed oyster powder is 100: 40: 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 200 parts by weight of clear water are mixed into slurry, so that the coated fish steak is subjected to slurry coating. And (3) coating the sized fish steak with bread crumbs, wherein the bread crumbs are prepared from wheat flour, glucose, salt and yeast. In this example, wheat flour, glucose, salt and yeast were mixed uniformly at a ratio of 80:5:3:0.5 parts by weight, and used as bread crumbs;
3. frying the fish steak wrapped with the bread crumbs by adopting an air frying technology, wherein the selected technological parameters are 4min and 190 ℃.
4. Freezing the air pre-fried fish steak to ensure that the central temperature of the fish steak is lower than-18 ℃, and generally, preferably, between-18 and-25 ℃;
5. packaging the fried fish steak product by modified atmosphere packaging with aluminum foil material sterilized by high pressure steam, wherein the modified atmosphere packaging contains CO2And N2The gas ratio of (2) is 5: 5. And (4) putting the packaged fish steak products into a refrigeration house for storage.
Comparative example 1
The difference from example 1 is that hydrolyzed oyster shell powder was not added, and the procedure was the same as in example 1.
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 3min and 190 ℃.
2. Freezing the air pre-fried fish steak to ensure that the central temperature of the fish steak is lower than-18 ℃, and generally, preferably, between-18 and-25 ℃;
3. packaging the fried fish steak product by modified atmosphere packaging with aluminum foil material sterilized by high pressure steam, wherein the modified atmosphere packaging contains CO2And N2The gas ratio of (2) is 7: 3. And (4) putting the packaged fish steak products into a refrigeration house for storage.
The performance index detection results of the fish steak products prepared in examples 1 to 4 and comparative examples 1 to 2 of the present invention are shown in table 1:
TABLE 1
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and the preferred embodiments of the present invention are described in the above embodiments and the description, and are not intended to limit the present invention. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (7)
1. A frozen pre-fried fish steak is characterized in that: the method comprises the steps of unfreezing raw fish in running water until the fish body is softened, removing the head, the tail and the fish scales, and then cleaning to obtain fish meat;
20-30 parts of fish meat, 5-10 parts of starch-coated powder, 3-5 parts of bread crumbs and 7-15 parts of water;
the coating powder takes wheat flour as a base material and takes corn starch and hydrolyzed oyster powder as auxiliary coating materials;
the bread crumbs are prepared from wheat flour, glucose, salt and yeast.
2. A frozen pre-fried fish fillet as in claim 1, wherein: the coating powder comprises the following components in parts by weight: (30-40): (5-10).
3. A frozen pre-fried fish fillet as in claim 1, wherein: the bread crumbs are prepared from wheat flour, glucose, salt and yeast in parts by weight (80-100): (5-10): (1-3): (0.5-1).
4. A method of processing frozen pre-fried fish fillets according to claims 1 to 3, wherein: the method comprises the following steps:
the method comprises the following steps: the fish slices are made into uniform slices to obtain fish slices;
step two: uniformly pricking holes on the surfaces of the fillets in the step one, and then wrapping the surfaces of the fillets pricked with the holes with the coating powder to obtain the powder-wrapped fillets;
step three: sizing the powder-coated fish fillets in the step two by using a slurry body formed by mixing the slurry-coated powder and 200 parts by weight of water to obtain sized fish fillets, wherein the content of the slurry-coated powder in the fish fillets is 5-10 parts by weight;
step four: massaging the surface of the fish fillets after starched, and then slightly beating until the surface does not fall off powder;
step five: uniformly wrapping the bread crumbs on the surfaces of the fillets subjected to starching in the fourth step to obtain fish steaks;
step six: putting the fish steaks obtained in the fifth step into an air frying pan for frying, and finally obtaining fried fish steaks; when the color of the surface of the fish steak changes in the frying process, the fish steak needs to be turned over, the fish steak is clamped by the clamp during turning, the bottom of the fish steak is dragged by the bottom supporting plate, the fish steak is prevented from dropping residues, the upper clamp is in contact with the top surface of the fish steak, the top surface of the fish steak is downward, and the clamp above the top surface is loosened;
step seven: freezing the fried fish steak in the sixth step to enable the central temperature of the fried fish steak of the fish steak to be lower than-18 ℃;
step eight: modified atmosphere packaging is carried out by adopting an aluminum foil material sterilized by high-pressure steam in advance.
5. The frozen pre-fried fish fillet and the processing method thereof as claimed in claim 4, wherein: the content range of the hydrolyzed oyster powder in the fish fillet coated with the powder in the third step is 5-10g/100 g.
6. The frozen pre-fried fish fillet and the processing method thereof as claimed in claim 4, wherein: and in the sixth step, an air frying process is adopted, and the selected process parameters are 3-5min and 170-190 ℃.
7. A frozen pre-fried fish fillet and processing method as claimed in claim 4, wherein the frozen pre-fried fish fillet is obtained by mixing the raw material with water, and then heating the mixtureIs characterized in that: step eight said modified atmosphere packaging contains CO2And N2The gas ratio of (A) is 7:3-5: 5.
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| CN113678991A (en) * | 2021-08-31 | 2021-11-23 | 浙江海洋大学 | Preparation method of aquatic product fried flour |
| CN114098022A (en) * | 2021-11-29 | 2022-03-01 | 浙江海洋大学 | Processing method of frozen prefabricated fish steak |
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| CN101530216A (en) * | 2009-04-24 | 2009-09-16 | 青岛亿路发集团有限公司 | Method for preparing freezing pre-fry starched split fillet |
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