Processing method for pacific saury slices eaten raw

A processing method and technology of saury, which are applied in food ingredients as taste improvers, food ingredients containing natural extracts, food preparation, etc., can solve problems such as inconvenient eating, astringent taste, lack of freshness, and fragrance

Active Publication Date: 2014-02-05
HENGMAO IND GRP
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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-oxidative, canned cooked fish can be stored at room temperature for more than ten years without deterioration, and is very popular, but it has a hard taste and no fresh or fragrant taste; although frozen fresh fish It has the fresh and fragrant taste of fresh fish, but it needs to be cooked after thawing, which is inconvenient to eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A processing method for eating raw saury fillets, through the following steps:

[0018] 1. Raw material selection and storage Select fresh saury as raw material, store in a cold storage below -18°C, and reserve;

[0019] 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 -3°C after thawing;

[0020] 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;

[0021] 4. Slice and cut into sections. Use a sharp stainless steel knife to cut the saury with a sharp stainless steel knife from the tail of the fish body to the head along its vertebrae, separate the fish body from the vertebrae, remove the viscera, fish blood and impurities, and cut the fish body into pieces. The body is cut into sections with a knife to make fish fillets. The weight...

Embodiment 2

[0028] A processing method for eating raw saury fillets, through the following steps:

[0029] 1. Raw material selection and storage Select fresh saury as raw material, store in a cold storage below -18°C, and reserve;

[0030] 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 -5°C after thawing;

[0031] 3. Scale removal and head removal Use a knife or scaler 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;

[0032] 4. Slice and cut the saury after removing the head from the tail of the fish body along its vertebrae to the head with a sharp knife, separate the fish body from the vertebrae, remove internal organs, fish blood and impurities, and cut the fish body Use a knife to cut into sections to make fish fillets. The weight of each fish fillet is required to be about 16g, and the tail should be ...

Embodiment 3

[0038] A processing method for eating raw saury fillets, through the following steps:

[0039]1. Raw material selection and storage Select fresh saury as raw material, store in a cold storage below -18°C, and reserve;

[0040] 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;

[0041] 3. Scale removal and head removal. Use a 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;

[0042] 4. Slice and cut into sections. Use a sharp stainless steel knife to cut the saury with a sharp stainless steel knife from the tail of the fish body to the head along its vertebrae, separate the fish body from the vertebrae, remove the viscera, fish blood and impurities, and cut the fish body into pieces. The body is cut into sections with a knife to make fish fillets. The weight of each fish ...

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PUM

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Abstract

The invention relates to a processing method for pacific saury slices eaten raw. The method consists of: selecting a high-quality pacific saury as the raw material, subjecting the pacific saury to scaling and decapitating, then conducting carcass opening, taking the fish body, and cutting it into slices, then performing washing and draining, and then putting the slices into a seasoning solution composed of salt, apple vinegar, kelp liquid, white vinegar, granulated sugar, lemon juice and water to undergo low temperature impregnation so as to be tasty, carrying out quick-freezing treatment on the tasty fish slices, and conducting inspection and packaging, thus obtaining the products. The method provided by the invention has the characteristics of reasonable and strict process, strong operability, and high making efficiency. The fish slices produced by the method have the advantages of safety and sanitation, stable quality, nutrition and health, fresh and mellow taste, and unique flavor, and can be eaten raw after opening the package and thawing. The pacific saury slices have heavy vinegar fragrance, palatable sweet, sour and salty tastes, 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 saury fillets. Background technique [0002] We know that saury is a very common fish species in food dishes in some East Asian regions. The fish is rich in protein and essential eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Unsaturated fatty acids, including EPA and DHA, can inhibit high blood pressure, myocardial infarction, and arteriosclerosis. Its meat is white and tender, and the taste is delicious and pure. At present, the food made from saury as raw material in the market mainly includes canned cooked fish, fish balls, frozen fresh fish segments, etc. 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 fresh and fragrant taste of fresh fish, but it needs to be cooked after thawing and has the disa...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
CPCA23L17/10A23L27/00A23L33/105A23V2002/00A23V2250/21A23V2300/14A23V2200/16
Inventor 毕敬淳樊海英王新张卫张鲁萍李洁
Owner HENGMAO IND GRP
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