Method for processing instant aquatic product dish

Abstract

The invention belongs to the food processing technical filed, in particular to the processing method of a convenient seafood dish, the steps are as follows: the fresh seafood is classified and transported to a factory cooking workshop; the fresh seafood is cleaned; the clean and classified seafood is cooked by the chef; the cooked dish is cooled naturally; the seafood is sealed and packed in classification; the seafood is put into a cold storage room for quick-freezing and long-term storage; the seafood is transported to the market places; when the consumer by the seafood, the seafood can be defrosted and heated for recovery. The classified fresh seafood is directly transported to the factory cooking workshop for being cooked by chef, which can solve the problem that the taste of home-made dish is poor; the rapid freezing and vacuum packaging technologies are adopted, thereby the delicious flavor of the product can be kept effectively, which is convenient for be taken by the consumer.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a processing method for instant dishes that maintain the freshness, tenderness and taste of aquatic products. Background technique [0002] At present, most of the aquatic products, especially seafood products, purchased by consumers are frozen preservation products, which need to be thawed, cleaned and cooked before eating. Although frozen aquatic products have the function of keeping fresh, there are still the following problems when they become consumers' dishes : First, during the process of fishing, trafficking, refrigerated storage, market sales, entry into family refrigerators, thawing, and cooking, aquatic products have undergone multiple environmental temperature changes, resulting in deterioration of the texture of the product, which people can clearly feel The taste of dishes cooked with frozen aquatic products is worse than that of fresh aquatic products; seco...

AI Technical Summary

Problems solved by technology

[0002] At present, most of the aquatic products, especially seafood products, purchased by consumers are frozen preservation products, which need to be thawed, cleaned and cooked before eating. Although frozen aquatic products have the function of keeping fresh, there are still the following problems when they become consumers' dishes : First, during the process of fishing, trafficking, refrigerated storage, market sales, entry into family refrigerators, thawing, and cooking, aquatic products have undergone multiple environmental temperature changes, resulting in deterioration of the texture of the product, which people can clearly feel The taste of dishes cooked with frozen aquatic products is worse than that of fresh aquatic products; second, even for fresh aquatic products, due to the limitation of cooking technology, the taste of aquatic products cooked by many families is not as good as that of hotels; third, It takes a lot of time to cook aquatic products taken out of the refrigerator. Now that the pace of work and life is accelerating, people don't want to spend too much time on cooking