Production method for shredded mackerel

A production method and technology of mackerel, applied in the field of production of mackerel floss, to achieve the effect of rich nutrition, stable and reliable quality, and delicious taste

Active Publication Date: 2013-04-24
ZHEJIANG MARINE DEV RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to solve the deficiencies that the fish floss produced by the prior art has a fishy smell, the taste is not good, and the fish floss is not soft and easy to harden. A method for producing mackerel floss with convenient processing and low processing cost, the prepared mackerel floss has no fishy smell, and the floss is soft and hard to harden

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Make mackerel fish floss according to the following steps:

[0034] (1) Raw material pretreatment: select fresh mackerel or thawed mackerel in running water at 0°C, remove fish head, tail, fins and viscera, keep mackerel gall integrity during processing, and prevent mackerel bile from mixing into mackerel meat ;

[0035] (2) Thorn removal: Cut the pretreated mackerel apart from the bone, remove the abdominal fish meat, remove the abdominal spines, side spines and dirt of the mackerel, then wash with water and drain to obtain mackerel fillets;

[0036] (3) Peeling: Soak mackerel fillets in 90°C hot water for 10 seconds, then scrape off the skin and subcutaneous fat;

[0037] (4) Degreasing: Put the peeled mackerel fillets in 2% NaHCO 3 Degreasing treatment in the solution for 2h, mackerel fillets and NaHCO 3 The mass ratio of the solution is 1:10, the temperature of the degreasing treatment is 8°C, and it is turned every 15 minutes during the degreasing period;

...

Embodiment 2

[0046] Make mackerel fish floss according to the following steps:

[0047] (1) Raw material pretreatment: select fresh mackerel or thawed mackerel in running water at 4°C, remove fish head, tail, fins and viscera, keep mackerel gall intact during processing, and prevent mackerel bile from mixing into mackerel meat ;

[0048] (2) Thorn removal: Cut the pretreated mackerel apart from the bone, remove the abdominal fish meat, remove the abdominal spines, side spines and dirt of the mackerel, then wash with water and drain to obtain mackerel fillets;

[0049] (3) Peeling: Soak mackerel fillets in 95°C hot water for 6 seconds, then scrape off the skin and subcutaneous fat;

[0050] (4) Degreasing: Put the peeled mackerel fillets in 3% NaHCO 3 Degreasing treatment in the solution for 1h, mackerel fillets and NaHCO 3 The mass ratio of the solution is 1:6, the temperature of the degreasing treatment is 4°C, and it is stirred every 15 minutes during the degreasing period; ...

Embodiment 3

[0059] Make mackerel fish floss according to the following steps:

[0060] (1) Raw material pretreatment: select fresh mackerel or thawed mackerel in running water at 2°C, remove fish head, tail, fins and viscera, keep mackerel gall integrity during processing, and prevent mackerel bile from mixing into mackerel meat ;

[0061] (2) Thorn removal: Cut the pretreated mackerel apart from the bone, remove the abdominal fish meat, remove the abdominal spines, side spines and dirt of the mackerel, then wash with water and drain to obtain mackerel fillets;

[0062] (3) Peeling: Soak mackerel fillets in hot water at 92°C for 8 seconds, then scrape off the skin and subcutaneous fat;

[0063] (4) Degreasing: Put the peeled mackerel fillets in 2.5% NaHCO 3 Degreasing treatment in the solution for 1.5h, mackerel fillets and NaHCO 3 The mass ratio of the solution is 1:8, the temperature of the degreasing treatment is 6°C, and it is stirred every 15 minutes during the degreasing peri...

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PUM

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Abstract

The invention relates to the technical field of food science and aims at providing a production method for shredded mackerel. The production method comprises the following steps of pre-treating materials, deburring, removing peels, degreasing, removing fishy smell, carrying out antioxidant treatment, seasoning, cooking, squeezing, roasting and rubbing, and packaging. According to the production method disclosed by the invention, the operation is simple and the processing cost is low. The mackerel in the production process is not easy to deteriorate, and the prepared shredded mackerel is rich in various nutrient substances needed by a human body, full of nutriments, free from fishy smell, convenient to eat, delicious, good in mouthfeel, quick to digest and absorb, and capable of satisfying the requirements of different crowds. Moreover, the shredded mackerel is soft, not easy to harden and long in quality guarantee period.

Description

technical field [0001] The invention relates to a production method of mackerel floss, belonging to the technical field of aquatic product processing. Background technique [0002] Mackerel, perciformes, scombroids, genus mackerel, distributed in the western North Pacific Ocean, is one of the main economic fishes in the western North Pacific Ocean. This kind of fish has wide distribution, fast growth and high yield. [0003] The nutritional value of mackerel is very high, and it is a kind of edible fish that is loved by the masses. According to measurements, every 100 grams of fresh edible part of mackerel contains 21.4 grams of protein, 7.4 grams of fat, 20 mg of calcium, 226 mg of phosphorus, 2.0 mg of iron, 0.03 mg of thiamine, 0.29 mg of riboflavin, and 9.7 mg of niacin; In addition to fresh food, it can also be frozen, pickled, smoked, and processed into canned tomato sweat fish and spiced fish, etc.; due to the high body fat and high vitamin content in the liver, ar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/303A23L1/304A23L1/305A23L17/10A23L33/155
Inventor 付万冬廖妙飞杨会成周宇芳钟明杰
Owner ZHEJIANG MARINE DEV RES INST
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