Making method for quick-frozen seasoned sliced Spanish Mackerel food

A production method and technology of Spanish mackerel slices, applied in food preparation, functions of food ingredients, food ingredients as taste improvers, etc., can solve problems such as poor taste, inconvenient preservation of fresh Spanish mackerel, and no fresh taste

Active Publication Date: 2014-02-05
威海蓝谷海洋生物科技有限公司
View PDF3 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the disadvantages of no fresh taste, poor taste and inconvenient preservation of fresh mackerel products in the prior art, the invention provides a method for making quick-frozen seasoned mackerel fillets food, the quick-frozen seasoned mackerel fillets The food manufacturing method is reasonable in technology, strong in operability and high in production efficiency

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for making quick-frozen seasoned Spanish mackerel fillets, characterized in that: the following process steps:

[0027] 1. Selection of raw materials

[0028] 1.1 Selection of Spanish mackerel Select fresh mackerel or frozen and naturally thawed fresh mackerel as raw materials, set aside;

[0029] 1.2. Selection and processing of onions Select pollution-free onions, remove old skin and fibrous roots, wash and shred, and set aside;

[0030] 1.3. Selection and processing of potatoes Select pollution-free potatoes, remove the skin, wash and shred, and set aside;

[0031] 1.4. Selection and processing of carrots Choose pollution-free carrots, wash them and shred them for later use;

[0032] 1.5. Selection and processing of green peppers Choose pollution-free green peppers, wash them, take their skin and meat and shred them, and set aside;

[0033] 1.6. Selection of seasonings Select commercially available qualified pepper essential oil and butter for later use; ...

Embodiment 2

[0046] A method for making quick-frozen seasoned Spanish mackerel fillets, characterized in that: the following process steps:

[0047] 1. Selection of raw materials

[0048] 1.1 Selection of Spanish mackerel Select fresh mackerel or frozen and naturally thawed fresh mackerel as raw materials, set aside;

[0049] 1.2. Selection and processing of onions Select pollution-free onions, remove old skin and fibrous roots, wash and shred, and set aside;

[0050] 1.3. Selection and processing of potatoes Select pollution-free potatoes, remove the skin, wash and shred, and set aside;

[0051] 1.4. Selection and processing of carrots Choose pollution-free carrots, wash them and shred them for later use;

[0052] 1.5. Selection and processing of green peppers Choose pollution-free green peppers, wash them, take their skin and meat and shred them, and set aside;

[0053] 1.6. Selection of seasonings Select commercially available qualified pepper essential oil and butter for later use; ...

Embodiment 3

[0065] A method for making quick-frozen seasoned Spanish mackerel fillets, characterized in that: the following process steps:

[0066] 1. Selection of raw materials

[0067] 1.1 Selection of Spanish mackerel Select fresh mackerel or frozen and naturally thawed fresh mackerel as raw materials, set aside;

[0068] 1.2. Selection and processing of onions Select pollution-free onions, remove old skin and fibrous roots, wash and shred, and set aside;

[0069] 1.3. Selection and processing of potatoes Select pollution-free potatoes, remove the skin, wash and shred, and set aside;

[0070] 1.4. Selection and processing of carrots Choose pollution-free carrots, wash them and shred them for later use;

[0071] 1.5. Selection and processing of green peppers Choose pollution-free green peppers, wash them, take their skin and meat and shred them, and set aside;

[0072] 1.6. Selection of seasonings Select commercially available qualified pepper essential oil and butter for later use; ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a making method for quick-frozen seasoned sliced Spanish Mackerel food. The method includes: selecting fresh or frozen and saline thawed fresh Spanish Mackerel as the raw material, subjecting the raw material Spanish Mackerel to decapitating and carcass opening, removing the dorsal spine, the belly bone and the gill from the fish body and performing tail reshaping treatment, then carrying out washing and draining and fishbone removal, conducting secondary washing and draining, then placing the fish body in a dish and performing quick-freezing till the fish body is hardened, slicing the fish body, subjecting the fish slices to secondary quick-freezing, then mixing the fish slices with the auxiliary materials shredded onions, shredded potatoes, shredded carrots, shredded green peppers and the seasonings pepper essential oil and butter in proportion, performing packaging, and conducting inspection to obtain qualified quick-frozen seasoned sliced Spanish Mackerel food. The making method provided by the invention has the advantages of advanced technology, reasonable processes, strong operability, and high making efficiency. The sliced fish food made by the method has the characteristics of rich nutrition, stable quality, long shelf life, and convenient eating.

Description

technical field [0001] The invention relates to the preparation of aquatic food products, in particular to a method for preparing quick-frozen seasoned mackerel slices food. Background technique [0002] Spanish mackerel (scientific name), bony fish class, scombroid, its body is long and flat, with silvery and bright body color, backed Spanish mackerel has dark stripes or black and blue spots, large mouth, pointed snout, sharp teeth; The upper layer swims fast and likes live food; its meat is delicate, delicious and nutritious, with 19 grams of protein and 2.5 grams of fat per 100 grams of fish meat. Spanish mackerel is rich in protein, vitamin A, mineral blue point mackerel, etc. Nutrient elements, have the effect of invigorating qi and calming cough, and have certain curative effect on weak cough and asthma. Auxiliary curative effect. There are many ways to cook Spanish mackerel. In addition to fresh food, it can also be processed into canned or salty or smoked products....

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/30A23L17/10A23L33/105
CPCA23L19/00A23L25/00A23L27/00A23L33/10A23V2002/00A23V2300/20A23V2200/16A23V2200/30Y02A40/90
Inventor 毕敬淳张卫王新李洁张鲁萍
Owner 威海蓝谷海洋生物科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap