Method for processing instant roasted flavor fish

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 ...

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 process (the physical and chemical indicators are salt ≤ 7%) and The distribution and taste of the product are not easy to control, the effect of removing fishy smell is not good, and the fishbone cannot be effectively softened, and the product needs to be reprocessed when eating