The invention discloses a method for making bone-free common Japanese
mackerel fillets through
cold air drying and impregnating for flavoring and mainly solves the problems that an existing common Japanese
mackerel product does not have fresh taste and tastes bad. The method comprises steps as follows: fresh common Japanese mackerels or thawed frozen fresh common Japanese mackerels are selected as raw materials, after the head is removed, each fish body is sliced along the
vertebra, then viscera, belly bone and fishbone are removed, and the common Japanese
mackerel fillets are prepared from the fish body through
cutting; the common Japanese mackerel fillets are cleaned up and soaked in salt and
sugar water for reduction of
histamine, then the common Japanese mackerel fillets are taken out, subjected to surface salt and
sugar removing and placed in clear water for ultrahigh pressure
processing and then are impregnated in a flavoring liquid for impregnating and flavoring, and after low-temperature
fermentation,
cold air drying, anti-freezing impregnation
processing,
electron-beam cold sterilization, quick-freezing, packaging and detection of qualification, the bone-free common Japanese mackerel fillets are obtained. The making method has the advantages of reasonable technology, high
operability and high making efficiency; the common Japanese mackerel fillets made with the method taste mellow and delicious, are free of fishy smell, and have palatable sweet and
salty taste, unique
flavor, abundant
nutrition and long guarantee period.