Making method for quick-frozen seasoned sliced Pneumatophorus japonicus food

A production method and mackerel fillet technology are applied in the directions of food preparation, function of food ingredients, food ingredients as taste improvers, etc., can solve problems such as poor taste, loss of fresh taste, etc., and achieve high production efficiency, reasonable process, and operability. strong effect

Active Publication Date: 2014-02-05
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

And above-mentioned mackerel product ha...

Method used

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Embodiment 1

[0021] A preparation method of quick-frozen seasoned mackerel fillet food, through the following process steps:

[0022] 1. The selection of raw materials. The fresh mackerel that is frozen and soaked in 3% brine for thawing is used as raw material;

[0023] 2. Processing of raw materials Remove the head and viscera of the raw mackerel, and then use a sharp stainless steel knife to cut into the head from the tail of the fish body on both sides along the vertebrae, separate the fish body from the vertebrae, and remove the vertebrae and fish blood and impurities, and then cut the fish body into fish fillets; wherein, the center temperature of the fish body is controlled at -5°C during the raw material processing process;

[0024] 3. Put the fish fillets into the net basket after water cooling, rinse once in 60°C water to modify the protein of the fish fillets, and then put the fish fillets in ice water to cool for 15 minutes to inhibit the reproduction of microorganisms, and put...

Embodiment 2

[0034] A preparation method of quick-frozen seasoned mackerel fillet food, through the following process steps:

[0035] 1. Selection of raw materials Select fresh mackerel as raw materials;

[0036] 2. Processing of raw materials Remove the head and viscera of the raw mackerel, and then use a sharp stainless steel knife to cut into the head from the tail of the fish body on both sides along the vertebrae, separate the fish body from the vertebrae, and remove the vertebrae and fish blood and impurities, and then cut the fish body into fish fillets; wherein, the center temperature of the fish body is controlled at -6°C during the raw material processing process;

[0037] 3. Put the fish fillets into the net basket after water cooling, rinse once in 55°C water to modify the protein of the fish fillets, and then put the fish fillets in ice water to cool for 10 minutes to inhibit the reproduction of microorganisms, and put The temperature of fish fillets is controlled below 5°C; ...

Embodiment 3

[0046] A preparation method of quick-frozen seasoned mackerel fillet food, through the following process steps:

[0047] 1. The selection of raw materials is to use fresh mackerel that is frozen and soaked in 2.5% brine to thaw as raw material;

[0048] 2. Processing of raw materials Remove the head and viscera of the raw mackerel, and then use a sharp stainless steel knife to cut into the head from the tail of the fish body on both sides along the vertebrae, separate the fish body from the vertebrae, and remove the vertebrae and fish blood and impurities, and then cut the fish body into fish fillets; wherein, the center temperature of the fish body is controlled at -4°C during the raw material processing process;

[0049] 3. Put the fish fillets into the net basket after water cooling, rinse once in 50°C water to modify the protein of the fish fillets, and then put the fish fillets in ice water to cool for 12 minutes to inhibit the reproduction of microorganisms, and put The...

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Abstract

The invention relates to a making method for quick-frozen seasoned sliced Pneumatophorus japonicus food. The method includes: selecting a fresh or frozen and saline thawed fresh Pneumatophorus japonicas as the raw material, subjecting the raw material fish to decapitating and evisceration treatment, then separating the fish body from a vertebra, removing the vertebra, fish blood and impurities, and cutting the fish body into fish slices; subjecting the fish slices to hot water rinsing to undergo protein modification, performing ice water cooling on the fish slices to inhibit microorganism propagation, draining the fish slices, then mixing them with the seasoning made of miso paste, olive oil, garlic essential oil, apple vinegar, granulated sugar, ginger juice, mashed garlic, lemon juice and water in proportion, then performing vacuum encapsulation, and then carrying out heating cooking and sterilization, cooling, quick-freezing treatment, and conducting packaging and inspection, thus obtaining the quick-frozen seasoned sliced Pneumatophorus japonicus food. The making method provided by the invention has the advantages of advanced technology, reasonable and strict processes, strong operability, and high making efficiency. The seasoned sliced Pneumatophorus japonicus food prepared by the method has the characteristics of rich nutrition, unique flavor, fresh and mellow taste, no peculiar or fishy smell, tender and soft mouthfeel, safety and sanitation, 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 fillet food. Background technique [0002] Mackerel (Pneumatophorus japonicus), perciformes, scombroids, mackerel genus, also known locally: mackerel, mackerel, oil mackerel, mackerel, green striped fish. Its body is stout, spindle-shaped, and its caudal peduncle is strong. It is one of the important pelagic fishes in China. This kind of fish has a wide distribution, fast growth and high yield. According to determination, every hectogram edible part 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 its high nutritional value, it also has high medicinal value. Mackerel fish meat is used as medicine, with a sweet and flat taste, and has the function of nourishing and strengthening. ...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/30A23L33/10A23L33/105
CPCA23L17/10A23L27/00A23L33/10A23V2002/00A23V2300/20A23V2200/16A23V2200/30A23V2300/24
Inventor 毕敬淳李洁张鲁萍张卫王新
Owner 威海蓝谷海洋生物科技有限公司
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