Instant hand-ripped fish and preparation method of instant hand-ripped fish

Abstract

The invention relates to instant hand-ripped fish and a preparation method of the instant hand-ripped fish. The instant hand-ripped fish is characterized in that a basic production process is completed through raw material fish preparation, pickling, variable-temperature air cooling drying, slight frying deodorization, pickling for taste enhancing, vacuum package, fish bone sterilization and crisping and outer package. The color of the produced instant hand-ripped fish is shallow brown, the fragrance is intense, and the fish is crispy but not mushy and can be directly eaten through being ripped into small blocks by hand. The invention also provides a processing method of the instant hand-ripped fish with the advantages that the eating is safe, no any additives are added, the quality guarantee period can reach more than 180 days, and all of the color, the fragrance and the taste are good.

Description

technical field [0001] The invention relates to a fish processing method, in particular to an instant shredded fish processing method which is safe to eat, has a long shelf life and has delicious meat. Background technique [0002] As a main source of human food protein, fish has always been concerned by people. However, the degree of deep processing and utilization of fish at home and abroad is extremely low. The existing fish processing products lack new varieties that are healthy and meet modern dietary standards. Looking at the existing fish processing methods, there are mainly the following defects: one is that the products are sold raw, which is inconvenient to eat; The third is that due to weather restrictions, the shelf life is short, which seriously restricts the entry of fish products into the broad market; the fourth is that many products have added different levels of preservatives, and there has been an incident of "poisonous salted fish" that has changed people...

AI Technical Summary

Problems solved by technology

[0002] As a main source of protein in human food, fish has always attracted people's attention, but the deep processing and utilization of fish at home and abroad is extremely low, and the existing fish processing products lack new varieties that are healthy and meet modern dietary standards

Looking at the existing fish processing methods, there are mainly the following defects: one is that the products are sold raw, which is inconvenient to eat; The third is that due to weather restrictions, the shelf life is short, which seriously restricts the entry of fish products into the broad market; the fourth is that many products have added different levels of preservatives, and there has been an incident of "poisonous salted fish" that has changed people's discoloration; fifth is that The fish bones of most products have not been crisped, and many people limit the sales of the products because of fear of fish bones

[0004] The beneficial effect of the present invention is to overcome the deficiencies of the existing processing method, such as perishability, poor umami taste, and potential safety hazards, and provide a shredded fish processing method that is safe to eat, has a long shelf life, and is excellent in color, aroma, and taste

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