Manufacturing method of mandarin fish product

Abstract

The invention relates to a manufacturing method of a mandarin fish product. The mandarin fish product comprises pickled mandarin fish and soup. The manufacturing method comprises the following steps: preparing raw materials and picking the mandarin fish; cooking the mandarin fish; allocating sauce; packaging; and radiating and sterilizing. The manufacturing method of the mandarin fish product can accurately and quantitatively manufacture the pickled mandarin fish and the soup; and radiating and sterilizing the pickled mandarin fish and the soup, wherein in a radiation process, temperature rise is very small so as to be good for maintaining the quality of food, and the radiated food does not have any residue. And finally, the mandarin fish and soup can be stored for six months under the condition of about 4 DEG C and is not deteriorated, and can still keep the previous flavor. In a preparation process of the mandarin fish product, any chemical preservative is not added, so that the mandarin fish product is green and healthy. The manufacturing method can keep the meat of the mandarin fish fine and smooth; the mandarin fish product is in a garlic clove shape and is easy to digest; and the mandarin fish product is suitable for large-scale production of factories and has a larger market popularization value.

Description

[0001] technical field [0002] The invention relates to a method for making mandarin fish products, in particular to a method for making stinky mandarin fish, and belongs to the technical field of food processing. Background technique [0003] Mandarin fish is a kind of rare freshwater fish with oblate body, pointed head, big mouth and big eyes. The first half is hard spines and poisonous, and the second half is soft strips. The mandarin fish is tender and plump, plump and delicious. It is famous for its lack of guts and few spines, so it is the top grade fish. Mandarin fish are distributed in freshwater rivers and lakes in various places, and are produced all year round. The spring mandarin fish produced in February to March is the most plump. [0004] Mandarin fish contains nutrients such as protein, fat, a small amount of vitamins, and minerals. The meat is tender and easy to digest. Don't worry about digestion difficulties. The meat of mandarin fish is not high in ca...

AI Technical Summary

Problems solved by technology

But, the pickling process of stinky mandarin fish is comparatively complicated, and a kind of method of pickling mandarin fish is just disclosed in Chinese patent CN200510041313.2

But for ordinary families, the processing of stinky mandarin fish is more troublesome. First, the fresh mandarin fish should be marinated in light salt water for 4 to 7 days. , after the fish body emits a stinky but not stinky smell, then wash it, dry it, cut it into a knife, fry it, thicken it, etc. It takes a long time to make the stinky mandarin fish

But there is following defective in existing stinky mandarin fish production technology: the one, production technology is influenced by human factor bigger, can not quantitatively control production process scientifically, and everyone's production technology gap is also bigger, causes the mouthfeel of stinky mandarin fish to be not good The second is that the stinky mandarin fish is directly exposed to the air, so it is difficult to preserve for a long time. Even if it is stored in a low-temperature environment such as a refrigerator or freezer, it will usually deteriorate after a week, and the unique flavor of the stinky mandarin fish cannot be maintained at all.