Processing technology of quick-frozen pulp-free fish fillets

• Main Authors: XU CHAOYU, LI XIANG, LI QIAOYU, TAN FENGYUN
• Format: Patent
• Language: Chinese; English
• Published: 29.07.2022
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a processing technology of quick-frozen pulp-free fish fillets. The processing technology comprises the following steps: preparing an acidity regulator, preparing seasoning pickling liquid, adjusting acidity, pickling and quick-freezing. The fillets produced by the process are fresh and cool in appearance, smooth and tender in mouth feel, not easy to deslurry and dehydrate after being unfrozen, stable in quality and mouth feel, and very suitable for mass production of pre-prepared vegetable enterprises and central kitchens. 本发明公开了一种速冻免浆鱼片的加工工艺，步骤包括配置酸度调节剂、配置调味腌制液、酸度调节、腌制、速冻。本工艺生产出来的鱼片外观清爽，口感滑嫩，解冻后不易脱浆、脱水，品质和口感稳定，非常适合预制菜企业，中央厨房进行量产。