Processing method of dried mackerel flesh

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...

AI Technical Summary

Problems solved by technology

The proportion of blood and red meat is large, and the processed dry products have a rough taste, greasy and fishy, ​​and are prone to oxidation and rancidity during storage.