Instant salt baked fish processing method

Abstract

The invention relates to an instant salt baked fish processing method, which comprises the following steps of: selecting raw material fish, cleaning, removing bones, cutting into blocks, drying through variable temperature air cooling, mixing and seasoning, injecting flavors in vacuum, performing salt baking, drying at high temperature, packaging, sterilizing and cooling, inspecting, packaging into a finished product, warehousing and other procedures. The instant salt baked fish has the advantages of high processing and production efficiency, good quality, long storage time, convenient eating, and delicious meat.

Description

technical field

[0001] The invention relates to a processing method of freshwater fish, in particular to a processing method of instant salt-baked fish which is safe to eat, has a long shelf life and has delicious meat. Background technique

[0002] As a main source of human food protein, fish has always been concerned by people, but the deep processing and utilization of fish at home and abroad is extremely low. Among the currently well-known fish processing methods, the patent number: CN92109049.8, titled: Chinese patent of pond male fish processing method, the cooking process of this patent is relatively simple, the cooking time is shorter, and water is used as the boiling liquid. The fish food that comes out has a high moisture content, which is prone to mold growth, rancidity and deterioration, and will dilute the umami taste of the fish.

[0003] Throughout the fish processing methods, there are mainly the following defects: first, the products are sold raw, which is ...

Examples

Embodiment Construction

[0032] The present invention will be further described below in conjunction with the accompanying drawings and embodiments.

[0033] Such as figure 1 The specific production process is as follows:

[0034] (1) Raw fish, cleaned, deboned, cut into pieces

[0035] The raw fish are selected from fresh and live tilapia, silver carp, bighead carp, etc. without pollution. The quality of each fish is controlled at about 1.0 kg to 1.5 kg. Remove the head, split into two pieces from the back, remove the middle bone and ribs, remove the black film inside the fish, and wash. Cut the cleaned fish into thin sliced ​​fish pieces about 2-3cm in length, 1-2cm in width and 0.5-1cm in thickness, and drain for later use. When cutting into pieces, use a knife to cut a few times on the thick part of the fish body, so that the flavor can be tasted during processing, and it can be dried quickly and evenly;

[0036] (2) variable temperature air-cooled drying

[0037] Put the fish pieces drained ...

technical field

[0001] The invention relates to a processing method of freshwater fish, in particular to a processing method of instant salt-baked fish which is safe to eat, has a long shelf life and has delicious meat. Background technique

[0002] As a main source of human food protein, fish has always been concerned by people, but the deep processing and utilization of fish at home and abroad is extremely low. Among the currently well-known fish processing methods, the patent number: CN92109049.8, titled: Chinese patent of pond male fish processing method, the cooking process of this patent is relatively simple, the cooking time is shorter, and water is used as the boiling liquid. The fish food that comes out has a high moisture content, which is prone to mold growth, rancidity and deterioration, and will dilute the umami taste of the fish.

[0003] Throughout the fish processing methods, there are mainly the following defects: first, the products are sold raw, which is ...

Examples

Embodiment Construction

[0032] The present invention will be further described below in conjunction with the accompanying drawings and embodiments.

[0033] Such as figure 1 The specific production process is as follows:

[0034] (1) Raw fish, cleaned, deboned, cut into pieces

[0035] The raw fish are selected from fresh and live tilapia, silver carp, bighead carp, etc. without pollution. The quality of each fish is controlled at about 1.0 kg to 1.5 kg. Remove the head, split into two pieces from the back, remove the middle bone and ribs, remove the black film inside the fish, and wash. Cut the cleaned fish into thin sliced ​​fish pieces about 2-3cm in length, 1-2cm in width and 0.5-1cm in thickness, and drain for later use. When cutting into pieces, use a knife to cut a few times on the thick part of the fish body, so that the flavor can be tasted during processing, and it can be dried quickly and evenly;

[0036] (2) variable temperature air-cooled drying

[0037] Put the fish pieces drained ...

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