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
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[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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