Making method for powder sticked pacific saury slices

A production method and technology for saury, which are applied in the directions of food preparation, food processing, food science, etc., can solve the problems of yellowing of fish flesh, astringent taste, loss of effective ingredients and water, etc.

Active Publication Date: 2015-05-20
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

Because saury meat contains less fat and is anti-oxidant, canned cooked fish can be stored at room temperature for more than ten years without deterioration. It has the fragrance of fresh fish, but if it is stored in the freezer for a long time, the active ingredients and water in the fresh fish will be lost, the flesh of the fish will turn yellow, and gradually lose the fragrance of fresh fish

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A method for making sticky saury fillets, characterized in that: after the following process steps

[0019] 1. Raw material selection and storage Select fresh saury as raw material, store in a cold storage below -18°C, and reserve;

[0020] 2. Thawing Soak the saury raw material in salt water with a concentration of 3% to thaw, and control the central temperature of the fish body at -5°C after thawing;

[0021] 3. Scale removal and head removal Use a stainless steel knife to clean the scales attached to the surface of the fish body from the tail to the head of the thawed saury, and then cut off the head;

[0022] 4. Slice and cut the saury with its head removed, cut into the head from the tail of the fish along its vertebrae with a sharp stainless steel knife, separate the fish body from the vertebrae, remove internal organs, fish blood and impurities, and cut the fish The body is cut into sections with a knife to make fish fillets. The weight of each fish fillet is co...

Embodiment 2

[0030] A method for making sticky saury fillets, characterized in that: after the following process steps

[0031] 1. Raw material selection and storage Select fresh saury as raw material, store in a cold storage below -18°C, and reserve;

[0032] 2. Thawing Soak the saury raw material in salt water with a concentration of 2% to thaw, and control the central temperature of the fish body at -3°C after thawing;

[0033] 3. Scale removal and head removal Use a stainless steel knife to clean the scales attached to the surface of the fish body from the tail to the head of the thawed saury, and then cut off the head;

[0034]4. Slice and cut the saury with its head removed, cut into the head from the tail of the fish along its vertebrae with a sharp stainless steel knife, separate the fish body from the vertebrae, remove internal organs, fish blood and impurities, and cut the fish The body is cut into sections with a knife to make fish fillets. The weight of each fish fillet is con...

Embodiment 3

[0041] A method for making sticky saury fillets, characterized in that: after the following process steps

[0042] 1. Raw material selection and storage Select fresh saury as raw material, store in a cold storage below -18°C, and reserve;

[0043] 2. Thawing Soak the saury raw material in salt water with a concentration of 2.5% to thaw, and control the central temperature of the fish body at -4°C after thawing;

[0044] 3. Scale removal and head removal Use a stainless steel knife to clean the scales attached to the surface of the fish body from the tail to the head of the thawed saury, and then cut off the head;

[0045] 4. Slice and cut the saury with its head removed, cut into the head from the tail of the fish along its vertebrae with a sharp stainless steel knife, separate the fish body from the vertebrae, remove internal organs, fish blood and impurities, and cut the fish The body is cut into sections with a knife to make fish fillets. The weight of each fish fillet is ...

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PUM

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Abstract

The invention relates to a method for making sticky saury fillets. Fresh saury is selected as a raw material, and the raw material saury is descaled, headed, viscera, fish blood and impurities are removed, and the fish body and vertebral slices are separated. , take the fish body and cut it into fish fillets, then wash the fish fillets, drain and put them in the seasoning liquid prepared by salt, garlic essential oil, kelp liquid, soy sauce, sugar, ginger juice, lemon juice and water. Soak to taste, control the water, wrap the outer surface with potato starch, and quick-freeze to obtain nutritious quick-frozen saury fillets with sticky powder. The production method of the sticky saury fillets of the present invention is advanced in technology, reasonable in process, strong in operability, and high in production efficiency. The produced fish fillets are beautiful in appearance, safe and hygienic, stable in quality, and long in shelf life. Edible, fresh and mellow taste, sweet and salty palatable, unique flavor.

Description

technical field [0001] The invention relates to the manufacture of aquatic food products, in particular to a method for making sticky saury fillets. Background technique [0002] We know that saury is rich in protein and unsaturated fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are indispensable to the human body. Containing EPA and DHA can inhibit high blood pressure, myocardial infarction, The role of arteriosclerosis. Its meat is white and tender, and its taste is delicious and pure. It is a very common fish species in food dishes in some East Asian regions. At present, there are mainly cooked fish cans, fish balls, frozen fresh fish sections, etc. on the market using saury as raw material to make instant food. Because saury meat contains less fat and is anti-oxidant, canned cooked fish can be stored at room temperature for more than ten years without deterioration. It has the fragrance of fresh fish, but if it is stored in the f...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/326A23L17/10
CPCA23L17/10A23L29/30A23V2002/00A23V2300/00A23V2300/20
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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