Processing method of instant crisp fish

Abstract

The invention provides a processing method of instant crisp fish. The method is performed according to the following ten steps: step one, fish selection, dissection and cleaning; step two, strip cutting; step three, salting; step four, drying; step five, aging; step six, frying; step seven, marinating; step eight, vacuum packaging; step nine, sterilizing; and step ten, cooling. Instant crisp fish processed through the method has no earthy taste, original flavors are maintained, the oil infiltration capacity during frying is small, the fish is free of greasy feelings when eaten, globular proteins in fish meet after aging are reorganized to form thread-shaped lean meat structures, the chewing feeling is good, the frying time is short, the fish is crisp and tender, tastes are good, anise and pepper are put in a leaching liquid mode to be seeped into fibers in fish meet, flavors are rich, and the appearance has no particles. According to the processing method, original flavors and nutrition values of fish meet are maintained, and the instant crisp fish is convenient to carry and eat.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for marinating, drying and frying grass, silver carp and carp into instant food. Background technique [0002] Grass, silver carp, and carp are the three major freshwater fishes that are widely cultivated and rich in nutrition. Their meat is rich in unsaturated fatty acids, which is good for blood circulation and is a good food for cardiovascular patients; fish meat is also rich in selenium, so eat it regularly It has the effects of anti-aging and beauty, and it also has a certain preventive effect on tumors; for people who are thin and have poor appetite, the fish is tender but not greasy, which can appetize and nourish. [0003] The patent application number is 200810014225.7 discloses a method for making non-fried crispy fish. The production method is to put the fish in a container and soak for 20-40 minutes, marinate for 3-5 hours, dry at a temperature of 55-100 degrees, a...

AI Technical Summary

Problems solved by technology

[0004] The defects of the existing processing methods mainly include the following three points: First, the drying temperature is generally too high or the drying time is too short, which cannot guarantee the reorganization of protein, and it is difficult to obtain the texture of fish meat

The second is that only salt is used in the pickling process, and it is difficult to eradicate the earthy smell of fish

The third is that most of the stewed seasoning process uses seasoning powder made of star anise and Chinese prickly ash, some of which are very coarse, which can easily affect the appearance and taste of fish

[0005] The common processed fish products in my country mainly include pickled fish, cured fish, brine fish, smoked fish, canned fish, etc. Generally speaking, there are few types of fish products, the taste is monotonous and it is not easy to carry, which is difficult to meet the ever-improving life of consumers. need