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Processing method for sardine fillets eaten raw

A technology for sardine fillets and a processing method, which is applied to food ingredients as taste improvers, food preparation, food science and other directions, can solve the problems of great difficulty in preservation and processing, small fish individuals, low output value, etc., and achieves good bacteriostatic and bactericidal effects. , lower cholesterol, improve and regulate metabolism

Active Publication Date: 2015-06-10
威海蓝谷海洋生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the small size of this fish, high output and low output value, it is difficult to keep fresh and process fresh, so fish meal raw materials are mostly used in industry. The main purpose of the product is to make canned food or process raw materials for fish lamb, fish balls, fish rolls, fish sausages, etc. , bringing limitations for people to eat sardines

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A processing method for eating raw sardine fillets, through the following steps:

[0017] 1. Selection and storage of raw materials Select fresh sardines as raw materials, store them in a cold storage below -18°C, and store them for later use;

[0018] 2. Thawing Soak the sardine raw material in 3% salt water to thaw, and control the central temperature of the fish body at -3°C after thawing;

[0019] 3. Scale removal and head removal Use a stainless steel knife to clean the scales attached to the surface of the sardines from the tail to the head of the thawed sardines, and then cut off the head;

[0020] 4. Slice and cut the head-removed sardines with a sharp stainless steel knife from the tail of the fish body on both sides along the vertebrae to the head, separate the fish body from the vertebrae, remove internal organs, fish blood and impurities, and place The fish body is cut into sections with a knife to make fish fillets. The weight of each fish fillet is contro...

Embodiment 2

[0027] A processing method for eating raw sardine fillets, through the following steps:

[0028] 1. Selection and storage of raw materials Select fresh sardines as raw materials, store them in a cold storage below -18°C, and store them for later use;

[0029] 2. Thawing Soak the sardine raw material in 2% salt water and thaw it. After thawing, the central temperature of the fish body should be controlled at -5°C;

[0030] 3. Scale removal and head removal Use a stainless steel knife to clean the scales attached to the surface of the sardines from the tail to the head of the thawed sardines, and then cut off the head;

[0031] 4. Slice and cut the head-removed sardines with a sharp stainless steel knife from the tail of the fish body on both sides along the vertebrae to the head, separate the fish body from the vertebrae, remove internal organs, fish blood and impurities, and place The fish body is cut into sections with a knife to make fish fillets. The weight of each fish fi...

Embodiment 3

[0037] A processing method for eating raw sardine fillets, through the following steps:

[0038] 1. Selection and storage of raw materials Select fresh sardines as raw materials, store them in a cold storage below -18°C, and store them for later use;

[0039] 2. Thawing Soak the sardine raw material in 2.5% salt water and thaw it. After thawing, the center temperature of the fish body should be controlled at -4°C;

[0040] 3. Scale removal and head removal Use a stainless steel knife to clean the scales attached to the surface of the sardines from the tail to the head of the thawed sardines, and then cut off the head;

[0041] 4. Slice and cut the headed sardines with a sharp stainless steel knife from the tail of the fish body on both sides along the vertebrae to the head, separate the fish body from the vertebrae, remove the viscera, fish blood and impurities, and place The fish body is cut into sections with a knife to make fish fillets. The weight of each fish fillet is con...

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Abstract

The invention relates to a processing method for eating raw sardine fillets. Fresh sardines are preferably used as raw materials. After removing the scales and heads of the sardines, the sardines are sliced ​​to take the fish body, cut into slices, and then washed and drained and put into The seasoning liquid prepared by salt, apple cider vinegar, olive oil, white vinegar, granulated sugar, pepper, lemon juice and water is dipped in low temperature for flavoring, and the fish fillets after flavoring are quick-frozen, inspected and packaged. The method of the invention has advanced technology, reasonable and strict procedures, strong operability and high production efficiency; the fish fillets produced by the method are safe and hygienic, stable in quality, nutritious and healthy, fresh and mellow in taste, and unique in flavor, and can be eaten raw after opening the package and thawing Eating, the vinegar is rich in aroma, salty, spicy, sweet and sour, and has no fishy smell.

Description

technical field [0001] The invention relates to the manufacture of aquatic food products, in particular to a processing method for eating raw sardine fillets. Background technique [0002] Sardine, also known as "sand mullet", is a general term for some herrings. It is widely distributed in the temperate ocean area of ​​​​6 to 20 degrees north and south latitude. It is small in size and flat on the side of the body. , has the advantages of fast growth and strong fecundity, and is one of the important economic fishes in the world. Sardines are rich in phospholipids, namely OMEGA-3 fatty acids, protein and calcium, and rich in docosahexaenoic acid (DHA), which can prevent high cholesterol, heart disease, and thrombosis, improve intelligence, enhance memory, and It can help children's intellectual development, and can also reduce the risk of dementia in the elderly, so sardines are also known as "smart food". However, due to the small size of this fish, high output and low ou...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/326A23L1/29A23L17/10A23L33/00
CPCA23L17/10A23L27/00A23L33/00A23V2002/00A23V2300/20A23V2200/16
Inventor 毕敬淳王新张卫张鲁萍李洁
Owner 威海蓝谷海洋生物科技有限公司
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