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Method for preparing smoked turbot fillets

A production method and technology of turbot, applied in the field of smoked slices, can solve the problems of not being able to give the fish an external smoked flavor, no safety inspection indicators, and the inability to differentiate fish, so as to achieve strong smoked flavor, golden color, and guaranteed The effect of safety and health

Inactive Publication Date: 2011-06-22
SHANDONG MEIJIA GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage is that brown sugar tea is not as good as smoking with hard wood with less resin such as jujube, poplar, peach, etc., and cannot give the fish a special smoked flavor; after frying and smoking silver carp, it is easy to produce benzopyrene, but there is no Detection index of benzopyrene
[0005] (2) "A method of smoking fish" (patent application CN03111329.X) by Li Guoliang, Harbin City, Heilongjiang Province, is to layer the fish in containers, add salt and condiments for 20-30 hours in each layer Salt immersion treatment, put the salted fish in water for desalination treatment for 10-15 hours, and perform air-drying treatment for 8-12 hours in a ventilated environment. Under the temperature of ℃, use smoke for 5-10h to make the product; the advantage is that it does not destroy the nutritional content of the fish, the smoked fish tastes good, has high nutritional value, and can be stored for a long time; the disadvantage is that it cannot be stored according to different types of fish. The fish is smoked in different ways and there are no indicators of safety testing
The disadvantage is that it is easy to produce Clostridium botulinum (the optimum temperature range for toxin production is 20-35°C)

Method used

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  • Method for preparing smoked turbot fillets
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Embodiment Construction

[0029] Fish protein contains various essential amino acids, and is a high-quality protein food for humans, and fish is better than poultry products, and is easier to digest and absorb. By adopting the technical method of the present invention, through the further characteristic smoking processing of the turbot, the fish meat is not fully smoked, and the elasticity remains, and the essence of the original flavor of the turbot can be maintained, the destruction of nutritional components is minimal, and at the same time, it is safe and hygienic. Turbot meat is tender, delicious, and has a good taste. It is deeply loved at home and abroad, especially the processed frozen smoked fish is very popular in foreign markets and can obtain good economic benefits.

[0030] Describe technical method of the present invention in detail below with embodiment:

[0031] The finished live turbot comes from Yantai Tianyuan Aquatic Products Co., Ltd. (“National Turbot Breeding Farm”, “Shandong Prov...

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Abstract

The invention relates to a method for preparing smoked turbot fillets, which comprises the following steps of: cultivating food raw materials temporarily, sacrificing, peeling skin off, slicing, pickling, drying, smoking, drying again, finishing, freezing quickly, probing by using gold and boxing, wherein the temperature of the food which is dried twice and smoked is below 20 DEG C; performing special seasoning by using pickling solution of table salt, granulated sugar and water; and selecting a high-quality hardwood jujube sawdust smoking material with low resin content, and smoking at the cold smoking temperature of below 20 DEG C according to the conventional process for smoking fish. By the method, the primary taste essence of turbot can be kept, damage to nutritional ingredients is minimum, and the method is safe and sanitary; and characteristic smoked fish products which are delicious in taste, tender in meat quality and golden yellow in color and luster can be produced, wherein the content of benzopyrene (a) in the products is 0.1ug / kg and is far below the limit standard, which is specified by GB7104-94, of smoked fish, namely is less than or equal to 5ug / kg, and the smoked turbot fillets do not contain clostridium botulinum by detection.

Description

Technical field: [0001] The invention relates to the aquatic food processing technology, and relates to a method for processing turbot meat into smoked slices. Background technique: [0002] Turbot has medicinal value, sweet and flat in nature and taste, has the functions of tonifying deficiency, invigorating spleen, and replenishing qi. Deficiency and other diseases are also dietary tonics for the injured and infirm. The meat is thick and high quality, delicate and delicious, with few bony spurs, small viscera, and high meat yield. The fins are rich in gelatin, and the taste is smooth and moist. It has a skirt similar to soft-shelled turtle and the flavor of sea cucumber, and has high nutritional value. It is an ideal health care and beauty food. In addition to fresh food, it can be dried, grilled fish fillets, smoked fish, etc. It is deeply loved by consumers and has a very broad market. The economic value is very high, and the northerners of China regard it as the first ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 苑德顺郭晓华滕瑜王彩理彭英海申照华
Owner SHANDONG MEIJIA GROUP
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