Method for processing instant roasted flavor fish

A processing method and technology of flavored fish, applied in food preparation, food science, application, etc., can solve the problems such as difficult to control the taste of the product, difficult to control the salt content, and ineffective softening of fishbone, so as to save the time-consuming and Improves softening effect and facilitates taste control

Inactive Publication Date: 2011-07-27
ZHEJIANG SHANSHUILANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method uses drunkenness to remove fishy smell and seasoning, and retains part of the traditional drunken fish flavor, but the processing takes a long time (the drunkenization process takes about 2 days), and it is difficult to control the salt content in the drunkenness...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Select fresh and live grass carp without pollution as the raw material, remove phosphorus, dissect, remove the head, remove the internal organs, and then wash. If there is more than the amount required for the production of the day, it should be stored in the refrigerator after cleaning.

[0026] (2) Thawing: use cold water rinsing method, and thaw according to the amount of fish used for production on the day. The salmon taken out of the cold storage should be unpacked and placed in a flowing cold water tank, and the water temperature should be controlled at about 10°C.

[0027] (3) Cleaning: Use a brush to clean blood, grease, impurities, etc. on the fish fillets, and then remove and drain after repeated cleaning.

[0028] (4) Salting: marinate with 18% of the fish body weight in salt, sprinkle salt evenly on each fish, add perilla juice at a ratio of 1.5 liters / ton (three fish removed), pickle in a pickle pool, and marinate The time is 18 hours.

[0029] Peril...

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PUM

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Abstract

The invention provides a method for processing instant roasted flavor fish, which comprises the following concrete processing steps of: thawing, cleaning, salting, cleaning, drying, fermenting, cutting and desalting a raw fish; and drying, roasting, seasoning, bagging, packaging in vacuum, sterilizing, cooling, inspecting, packaging a finished product and storing. In the invention, purple perilla juice is used for salting to assist to remove the smell of the fish, the salted odour is generated by fermenting, and the fish is directly roasted after desalted and dried to achieve the effects of more favorably removing the smell of the fish, softening fishbones and improving the meat quality and taste of the fish; and the product has nutritional value and unique flavour, is eaten by opening, is convenient to eat and becomes a high-protein low-fat delicious leisure food.

Description

(1) Technical field [0001] The invention relates to a processing method of instant grilled flavor fish. (2) Background technology [0002] As an important part of human food, aquatic products are more and more concerned and valued by the world. Fish contains high protein and low fat; it contains a large amount of amino acids, and the amount and ratio of essential amino acids are most suitable for human needs, and are easily digested and absorbed by the human body; fish meat is rich in vitamins and minerals, and the meat is fresh and tender, with good taste and easy digestion , so it is very popular, and fish processing has broad prospects. [0003] my country's current freshwater fish production ranks first in the world, but the processing rate is very low, which has become the main factor restricting the development of aquatic product processing industry. Most of the freshwater fish processed products are primary processed products such as refrigerated products and dried ...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/015A23L17/10A23L5/20
Inventor 陈卫平陈卫建邵平许首芳
Owner ZHEJIANG SHANSHUILANG FOOD
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