Fresh food processing method of puffer fish

Abstract

A method for processing fresh blowfish relates to the technical field of treatment process of fresh marine products. The method comprises the following steps of: slaughtering the living blowfish, peeling off the skin, wiping off the abdominal organs, gills and eyes, removing the bloodstain, putting the blowfish into the pickle for 2 plus or minus 0.1 hours, taking out the blowfish for sterilization and embalmment, finally packaging the blowfish in vacuum for frozen preservation at minus 30-minus 18 DEG C; besides, mixing and stewing the liver of the clean blowfish with onion, ginger and garlic to make a cod liver oil pocket, which is then packed in vacuum after temperature reduction and frozen and preserved at minus 30-minus 18 DEG C. The blowfish loses the toxin totally after the treatment, can be cooked easily as other fishes, guarantees the safety of the food, and simultaneously maintains the relish of the living blowfish.

Description

technical field

[0001] The invention relates to the technical field of fresh processing technology of aquatic products. Background technique

[0002] Puffer fish often live in southern riverside cities. It is a highly poisonous river delicacy with high edible and nutritional value. Because of its extremely delicious taste, it is known as the best river delicacy. However, because the internal organs, gills, eyes and blood of puffer fish are extremely toxic, there are cases of people who are poisoned to death by eating puffer fish every year. Folks of puffer fish once said "eat puffer fish desperately", because ordinary people can't handle it , so that ordinary people and most restaurants cannot taste its deliciousness. Contents of the invention

[0003] The purpose of the present invention is to invent a fresh processing method of puffer fish which is convenient for processing.

[0004] The technical scheme of the present invention is: slaughter the fresh puffer fish, pee...