Fish refreshing method by curing

Abstract

The invention discloses a fish refreshing method by curing, comprising: cleaning and water absorption: removing scale, viscera and the head from fish to obtain a fish body, then cleaning the fish body with water, and adsorbing water left on the surface of the fish body; screening and classification: dividing the fish body into two types according to weight, namely big fish and small fish; salt application and dehydration: applying salt on the fish body, and placing for 1-7 days to naturally dehydrate, wherein (1), salt is covered on the surface of the big fish by a water-permeable covering material, and the big fish is inversely hung to naturally dehydrate, or (2), the salt is directly covered on the surface of the small fish, and the small fish is erected and is applied with certain pressure to naturally dehydrate; residual salt removal: removing residual salt particles on the surface of the fish body, and keeping the salinity of 2-5% for the salt content of the fish body; dehumidification and air drying: dehumidifying and air drying the fish body in the constant-temperature clod-wind environment, and keeping the self moisture of the fish body to 55-65%; and vacuum packaging: packaging the fish body in the full vacuum. The processed fish has the characteristics of good taste and long refreshing time and is environment-friendly.

Description

technical field [0001] The invention relates to aquatic product processing technology, in particular to a salt preservation method for fish. Background technique [0002] In human life, the fish that is often eaten in the human food chain is rich in nutrients and can provide a large amount of animal protein for humans, and eating fish also has a strong health function for the human body, and is an important food that people often eat one. However, because the fish meat tissue of fish is generally fragile and has a high water content, it is easy to grow and reproduce microorganisms when stored under normal conditions, so it is easy to cause discoloration, Taste, or even spoilage, thereby reducing or losing its edible value and commodity value. Therefore, it is particularly important for people to keep fresh fish, especially fish caught in the deep sea. [0003] In the prior art, fish fresh-keeping methods include traditional salt-flooding fresh-keeping, freezing and fresh-...

AI Technical Summary

Problems solved by technology

Among them, salt-flooding preservation usually causes the protein denaturation of the fish to be preserved, and is often too salty, so that its color, aroma and taste are all lost, thereby losing its unique edible value; Freezing with cooling technology not only consumes energy and increases the cost, but also reduces a large amount of nutrients in fish; the preservatives used in preservatives contain more or less substances that have side effects on the human body, and are harmful to humans. health impact

Moreover, the above-mentioned fishes after being fresh-keeping by salting, freezing and fresh-keeping agents often lose their original unique umami taste, resulting in poor eating taste, so that the processed fish does not have market competitiveness