Processing method of dried mackerel flesh

A processing method and technology of dried fish meat, which are applied in the fields of drying and preserving meat/fish, food preparation, food science, etc., can solve the problems of large proportion of blood and red meat, easy oxidation and rancidity, greasy and fishy, ​​etc., and achieve strong fiber feeling and taste of fish meat. Soft, well-seasoned effect

Inactive Publication Date: 2010-08-25
EAST CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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Problems solved by technology

The proportion of blood and red meat is large, and the processed dry products have a ro

Method used

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Embodiment approach

[0007] 1. Raw material requirements: frozen mackerel meets the national standard GB / T 18109-2000 frozen seawater fish first-grade product requirements, after thawing the quality meets the national standard GB / T 18108-2000 fresh seawater fish first-grade product requirements, the fat content is less than 15 % is appropriate.

[0008] 2. Thawing: thawing in running water until the individual is separated.

[0009] 3. Blanch and peel off the skin: scald in hot water no lower than 95°C for about 10 seconds according to the size of the fish, remove and cool with water, scrape off the skin and subcutaneous fat with a knife, and wash.

[0010] 4. Head removed and viscera sectioned: cut off the head, remove the viscera, wash the abdominal cavity, cut into two pieces along the middle bone, and remove the middle bone.

[0011] 5. Alkaline salt water immersion: Immerse the fish fillets in 0.5% edible soda ash and 0.3% salt water, stir gently, remove subcutaneous fat, remove and rinse af...

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Abstract

The invention discloses a processing method of dried mackerel flesh, relates to the processing of mackerel, and aims at providing a processing method of dried mackerel flesh. The invention adopts defatting, flesh reshaping, seasoning, boiling and drying, and is characterized by skinning the mackerel by the blanching method, carrying out immersion cleaning in alkali brine, and removing subcutaneous fat, wherein the defatting rate can be more than 50%.The processing method comprises the following steps: compacting, freezing and shaping the flesh in a container, adding the frozen flesh to a high-concentration seasoning liquor, decocting, drying, and then shaping, wherein the seasoning liquor prescription for decocting comprises 30% of white sugar, 17% of high-quality sauce and 70% of water based on the weight of the flesh; during the decocting, firstly the seasoning liquor is boiled, the frozen flesh slices is gradually added, the seasoned flesh slices is performed with boiling on a high fire for 15-20 minutes, and then decocting on a low fire for 60 minutes, the flesh slices need to be lightly turned over 2-3 times, and the liquor temperature needs to be kept above 95 DEG C; and during drying, the flesh slices are dried by hot air with the temperature about 55 DEG C for about 3 hours, and the moisture content of the product needs to be controlled at 22%. The invention is used for processing the dried mackerel flesh.

Description

technical field [0001] The invention relates to the processing technology of mackerel. Background technique [0002] Mackerel (Pneumatophorus japonicus), also known as mackerel, mackerel, mackerel, mackerel, etc., is widely distributed in the coastal waters of the Northwest Pacific Ocean. It grows fast and has a high yield. It is one of the important pelagic fishes in my country. Mackerel is rich in nutrients. The protein content in the fish meat is 19%-21%, the fat content varies with the seasons, generally 10%-30%, and the unsaturated fatty acid content is high. In addition to eating fresh and frozen, it can also be processed into canned food and vinegar pickles. goods etc. Mackerel has a high fat content, about 40% of the fat in mackerel (about 50% to 60% in the fatty period) is stored in the subcutaneous part and around the digestive tract as solid fat, and the oxidation rate of these fats is faster than that in muscles. The proportion of red meat is large, and process...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/015A23B4/03A23L17/10A23L5/20
Inventor 杨宪时许钟郭全友
Owner EAST CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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