Production method of flavor cured fish

A production method and technology for waxed fish, which are applied in the directions of food preparation, application, food science, etc., can solve the problems of low moisture content, single flavor, poor palatability, etc., and achieve the effects of rich nutrition, reasonable process and feasible operation.

Inactive Publication Date: 2009-06-17
SHANDONG HOMEY AQUATIC DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to reasons such as the particularity of fish muscle protein and regional differences, cured fish products have not been well developed. Existing cured fish products such as salted fish have high salinity, poor palatability, and low moisture content. Low, hard meat and single flavor, etc., can no longer meet the requirements of current consumers
There is no flavored cured fish product on the market at present

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] (1) Selection of raw materials Fresh or frozen raw fish such as mackerel, Spanish mackerel, yellow croaker, etc. are used as raw materials to process flavored fragrant fish. The quality of the fish should meet the pollution-free standard, and the fish body is required to be complete, disease-free, and normal in color.

[0013] (2) Pretreatment Clean the fish body, remove the fish scales, and then slaughter the fish. Remove the head, tail and viscera of the fish, cut it into pieces from the back, and cut the thick part with a flower knife, remove the gills of the head and cut the abdomen to remove the viscera.

[0014] (3) Rinsing The slaughtered fish body is washed repeatedly with circulating water to remove dirty blood, fish scales and sundries. After rinsing, the fish body should be fished out and put into a bamboo basket to drain the water for later use.

[0015] (4) The pickling adopts low-temperature and low-salt pickling technology. Under the condition of temperat...

Embodiment 2

[0022] (1) Selection of raw materials Freshly caught or frozen raw fish such as mackerel, Spanish mackerel, yellow croaker, etc. are used as raw materials to process flavored fragrant fish. The quality of the fish should meet the pollution-free standard, and the fish body is required to be complete.

[0023] (2) Pretreatment Clean the fish body, remove the fish scales, and then slaughter the fish. Remove the head, tail and viscera of the fish, cut it into pieces from the back, and cut the thick part with a flower knife, remove the gills of the head and cut the abdomen to remove the viscera.

[0024] (3) Rinsing The slaughtered fish body is washed repeatedly with circulating water to remove dirty blood, fish scales and sundries. After rinsing, the fish body should be fished out and put into a bamboo basket to drain the water for later use.

[0025] (4) Pickling adopts low-temperature and low-salt curing technology. Under the condition of temperature 4-6°C, salt accounts for 4% ...

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PUM

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Abstract

The invention relates to a flavor salted fish manufacturing method, which comprises: selecting fresh or frozen fish as raw material; performing pretreatment comprising cleaning, scaling, eviscerating and removing head; washing the retreated raw material fish, draining and performing low salt low temperature salting; washing the sated fish in alkaline water, and socking it in fresh water for desalting; immersing in flavor liquid for 2-3 hours for seasoning; drying, cutting, and packaging to obtain flavor salted fish instant product. The flavor salted fish made by the invention method achieves rich salted flavor and rich nutrition, has the tastes of salty, ma, pungent, hot, sour and sweet; it can be eaten directly after opening the package, increases the eating convenience of sea fish, is a food for eating with meal, traveling and leisure; and the soft packaged flavor salted fish can be stored for six months to one year under normal temperature, is easily preserved and circulated. And the method in the invention has reasonable processes and feasibility, is suitable for industrialized production.

Description

technical field [0001] The invention relates to a processing method of conditioned food, in particular to a preparation method of flavor cured fish. Background technique [0002] We know that cured meat products belong to a large category of food in our country. They are a kind of meat products that people have passed down from generation to generation for the purpose of convenient storage, improving flavor, improving palatability, and increasing varieties; , type and other characteristics are deeply loved by consumers. Among them, the outstanding representative products are ham, sausage, salted duck, wind chicken and other products. However, due to reasons such as the particularity of fish muscle protein and regional differences, cured fish products have not developed well. An existing cured fish product such as salted fish has high salinity, poor palatability, and high moisture content. Low, hard meat and single flavor, etc., can no longer meet the requirements of curren...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 王小军刘昌衡唐聚德夏雪奎孟秀梅张绵松袁文鹏胡炜孙永军
Owner SHANDONG HOMEY AQUATIC DEV
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