Process for preparing fish microbulking fish slice
A production method and fish meat technology are applied in the field of fish meat micro-expanded fish fillet production, which can solve problems such as inconvenient eating and nutrient loss, and achieve the effects of convenient carrying and eating, less nutrient loss, and various flavors
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[0019] Example 1:
[0020] 1. Raw material processing: first wash the raw fish with clean water to remove the mucus and bacteria attached to the surface, then remove the fish head and cut the fish body. Cutting requires cutting the whole fish up or down along the mid-spine, cutting the fish in half, and then washing the internal organs, dirt and black membrane in the abdominal cavity with clean water. In this process, the raw fish must be cleaned, otherwise the proteolytic enzymes in the viscera or blood will partially decompose the fish protein and affect the quality of the product. The cleaning is generally repeated 2 to 3 times, and the water temperature is controlled below 10 degrees Celsius to prevent protein denaturation. Can reduce bacteria by 80% to 90%.
[0021] 2. Meat picking: the fish skin and bones are removed mechanically to separate the fish meat. When picking the meat, the fish meat passes through the mesh holes of the meat harvester drum and enters the inside of t...
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