Method for preparing back-cut fish

A technology of open-backed fish and fish fins, which is applied in the field of preparation of open-backed fish, can solve the problems of difficult industrial production, inability to store and keep fresh, and carry and eat, and achieve the effects of simple equipment, improved convenience, and low cost

Inactive Publication Date: 2011-03-16
TIANJIN FOOD RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are many traditional fish processing methods, which can be cooked into different tastes according to different fish species, such as braised in soy sauce, stewed, ...

Method used

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Examples

Experimental program
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Embodiment Construction

[0017] A preparation method of open back fish, carried out according to the following steps:

[0018] ①Scale the fish at room temperature, dissect the fish from the fins, and wash;

[0019] ② Add 36.2g of salt to the salt and rub it on the fish;

[0020] ③Sprinkle 10g rice wine and 10g rice wine evenly on the fish and knead evenly;

[0021] ④Add white sugar 10g, green onion powder 2g, onion powder 4g, ginger powder 4g, garlic powder 2g, pepper powder 2g, aniseed powder 1g, monosodium glutamate 5g, I+G0.2g, yeast extract 1g, scallop powder 0.1 g. Knead evenly in the pickling solution prepared by 2g sesame oil, 10g vegetable oil, and 0.5g sodium hexametaphosphate, and marinate at 0-4°C for 18 hours;

[0022] ⑤ Vacuum-pack the marinated fish, put it into a freezer at -50°C for 30 minutes, pack it into a box, and put it in a cold storage to get the finished product.

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Abstract

The invention discloses a method for preparing a back-cut fish, which comprises the following steps of: (1) scaling fish at room temperature, laparotomizing from the fish fin and cleaning; (2) adding salt according to the ratio of the fish to the salt of 1 to 0.04 and kneading the salt on the fish; (3) uniformly spraying yellow wine and rice wine on the fish and uniformly kneading; (4) putting the fish in salting liquid prepared from white granulated sugar, green onion powder, onion powder, ginger powder, garlic powder, pepper powder, star aniseed powder, monosodium glutamate, I+G, yeast extract, disodium succinate, sesame oil and plant oil and uniformly kneading, and salting at the temperature of between 0 and 4 DEG C for 15 to 20 hours; and (5) performing vacuum packing of the salted fish, quickly refrigerating at the temperature of 50 DEG C below zero for 25 to 35 minutes, putting into boxes, putting in a refrigerator and obtaining the finished products. The fish prepared by the method is rich in nutrition, unique in flavor and taste, is tasty and refreshing and convenient to carry and eat, and can be produced industrially.

Description

Technical field: [0001] The invention belongs to the technical field of food production, and in particular relates to a preparation method of open back fish. Background technique: [0002] Fish is a traditional food and one of the important sources of animal protein in human food. Fish food is tender, delicious, nutritious and easy to digest. It is a favorite food for people, especially suitable for the elderly, young children and patients. Fish is a high-protein, low-calorie food, and it is an animal food superior to poultry and livestock. The protein content in fish is 15-20%, which is a high-quality protein, easy to digest and absorb, and the digestibility reaches 87-98%. Fish contains taurine, which can reduce blood low-density lipoprotein cholesterol and increase high-density lipoprotein cholesterol, which is beneficial to prevent and treat arteriosclerosis, and can promote brain development in babies. Fish contain 1-2% of inorganic salts, including calcium, phosphor...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L17/00
Inventor 赵丽陈树生杨萍刘元
Owner TIANJIN FOOD RES INST
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