Processing method for pacific saury slices eaten raw

A processing method and technology for saury, which are applied in the directions of food ingredients as taste improvers, food ingredients containing natural extracts, food preparation, etc., and can solve the problems of inconvenience in eating, astringent and hard taste, no freshness, fragrance and the like.

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-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 headless saury with a sharp knife from the tail of the fish body along its vertebrae to the head, 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 kept at about 5...

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 present invention involves a processing method of raw saury fillets. It is to choose high -quality autumn saury as the raw material. After the scales and heads are available, the fish bodies are opened, cut into slices, and then cleaned after cleaningAfter draining water, put in the seasoning liquid composed of salt, apple cider vinegar, kelp, white vinegar, sugar, lemon juice and water for low temperature immersion. Fish slices after flavor are used for quick freezing treatment.The invention has a reasonable and strict process, strong operability, and high production efficiency. The fish fillets made by this method are safe, healthy, stable in quality, nutrition and health, unique flavor, and unique flavor.Rich, sweet and sour, salty and palatable, without 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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Patent Type & Authority Patents(China)
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 威海蓝谷海洋生物科技有限公司
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