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Processing method of flavored saury

A processing method and technology for saury, applied in food ingredients as taste modifiers, food preparation, food drying, etc., can solve problems such as improvement, neglect, and obstruction of saury sales channels, and achieve the effect of increasing value

Active Publication Date: 2015-06-17
PENGLAI JINGLU FISHERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the processing method of a kind of saury is only limited to simple processing, and does not pay attention to the improvement of its mouthfeel, taste and eating method. This most primitive processing method has seriously hindered the sales channel of saury

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A processing method of flavor saury, comprising the following steps:

[0031] 1) Thaw the saury;

[0032] 2) Decomposition and cleaning;

[0033] 3) Seasoning: put 70 parts of saury in mass parts, 10 parts of spices, and 3 parts of edible starch into a vacuum tumbler for 10 minutes, so that the saury is fully flavored and adjusted Flavored saury;

[0034] 4) Placement: place the seasoned saury at a temperature of 0°C for 12 hours to obtain the placed saury;

[0035] The purpose of placing it is to ensure good penetration so as to reduce its fishy smell.

[0036] 5) Drying: drying the placed saury at a temperature of 70° C. for 2 hours to obtain dried saury;

[0037] The purpose of drying is to quickly remove the moisture on the surface of the product, and prevent the taste and texture of the fish from being affected by the temperature being too low for too long.

[0038] 6) Vacuum packaging and high-temperature sterilization: vacuum-pack the dried saury after cooli...

Embodiment 2

[0042] A processing method of flavor saury, comprising the following steps:

[0043] 1) Thaw the saury;

[0044] 2) Decomposition and cleaning;

[0045] 3) Seasoning: Put 90 parts of saury, 20 parts of spices, and 5 parts of edible starch into a vacuum tumbler for 15 minutes, so that the saury is fully flavored and adjusted Flavored saury;

[0046] 4) Placement: place the seasoned saury at a temperature of 5°C for 10 hours to obtain the placed saury;

[0047] The purpose of placing it is to ensure good penetration so as to reduce its fishy smell.

[0048] 5) Drying: drying the placed saury at a temperature of 80°C for 1 hour to obtain dried saury;

[0049] The purpose of drying is to quickly remove the moisture on the surface of the product, and prevent the taste and texture of the fish from being affected by the temperature being too low for too long.

[0050] 6) Vacuum packaging and high-temperature sterilization: vacuum-pack the dried saury after cooling, and then ster...

Embodiment 3

[0054] A processing method of flavor saury, comprising the following steps:

[0055] 1) Thaw the saury;

[0056] 2) Decomposition and cleaning;

[0057] 3) Seasoning: Put 80 parts of saury, 15 parts of spices, and 4 parts of edible starch into a vacuum tumbler for 13 minutes, so that the saury is fully flavored and adjusted Flavored saury;

[0058] 4) Placement: the seasoned saury was placed at a temperature of 3°C for 11 hours to obtain the placed saury;

[0059] The purpose of placing it is to ensure good penetration so as to reduce its fishy smell.

[0060] 5) Drying: drying the placed saury at a temperature of 75° C. for 1.5 hours to obtain dried saury;

[0061] The purpose of drying is to quickly remove the moisture on the surface of the product, and prevent the taste and texture of the fish from being affected by the temperature being too low for too long.

[0062] 6) Vacuum packaging and high-temperature sterilization: vacuum-pack the dried saury after cooling, and...

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PUM

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Abstract

The invention relates to a processing method of a flavored saury. The processing method comprises the following steps: (1) unfreezing a saury; (2) chopping and washing; (3) seasoning; (4) standing; (5) drying, (6) packaging in vacuum or sterilizing at high temperature; (7) cooling; and (8) packaging. The processing method is applied to a soft saury packaging project, the taste and the mouth feel can be accepted by masses of consumers after improvement, the problems of heavy fishy smell and refrigerated storage sameness of the saury are solved by applying the processing method, the saury can be stored at normal temperature, the saury value is improved, and the processing method is a unique processing technology in the field of aquatic product processing.

Description

technical field [0001] The invention relates to a processing method of flavored saury, and belongs to the technical field of conditioning and comprehensive utilization of aquatic products. Background technique [0002] At present, a kind of processing method of saury is also limited to simple processing, and does not pay attention to the improvement of its mouthfeel, taste and eating method, and this most primitive processing method has seriously hindered the sales channel of saury. Contents of the invention [0003] The technical problem to be solved by the invention is to provide a processing method of flavored saury with good mouthfeel and taste, which is convenient for people to eat. [0004] The technical solution of the present invention to solve the above-mentioned technical problems is as follows: a processing method of flavor saury, comprising the following steps: [0005] 1) Thaw the saury; [0006] 2) Decomposition and cleaning; [0007] 3) Seasoning: Put 70-...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/326A23L17/10
CPCA23L17/10A23L27/14A23L27/84A23V2002/00A23V2200/16A23V2300/10
Inventor 牟伟丽曹建峰孙盛娟张道旭李建利
Owner PENGLAI JINGLU FISHERY
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