Method for producing snack colored snapper fillets

Abstract

The invention relates to a method for producing snack colored snapper fillets. The method comprises the steps of selecting materials, segmenting, slicing, salting, carrying out heat-pump cold-air drying, carrying out light-wave and microwave balanced baking, carrying out vacuum packaging and sterilizing. The method comprises the following specific steps: removing the heads, internal organs, skin and fishbone of colored snappers, which serve as raw materials, segmenting to obtain fish flesh, segmenting to obtain small fillets, uniformly mixing the small fillets and a salting material, then, placing in a material bucket, and salting for 16-20 hours; placing the salted small fillets on a screen mesh, horizontally placing the screen mesh on a smoking vehicle, and pushing the vehicle into a storehouse for heat-pump cold-air drying; feeding the fillets subjected to cold-air drying in a box-type microwave oven, baking with the combination of microwaves and light waves, firstly baking with the light waves for 60 seconds, and then, simultaneously baking with the light waves and the microwaves for 150 seconds; finally, carrying out vacuum packaging and sterilizing, thereby obtaining the snack colored snapper fillets. The obtained snack colored snapper fillets are uniform in inside / outside baking, consistent in texture, rich in nutrition and strong in grilled fish flavor, are elastic, crispy and chewy and are free from fishbone.

Description

technical field [0001] The invention relates to a method for preparing recreational colored sea bream fillets, which is a processing method for leisure food and belongs to the deep processing technology of aquatic products. Background technique [0002] At present, there are many kinds of leisure fish products, which are very popular among consumers. However, in order to facilitate preservation and sales, fish leisure products are generally dried and fried at high temperature, and various seasonings are added. The taste of the product is strong, and the fish itself should have The elasticity and brittleness are insufficient, and its aroma and nutritional components are also greatly damaged after high-temperature frying. When the fish is fried at high temperature, it will form carcinogen nitrosopyrrolidine, and long-term consumption will affect human health. Contents of the invention [0003] The object of the present invention is to overcome the above-mentioned defects, an...

AI Technical Summary

Problems solved by technology

[0002] At present, there are many kinds of leisure fish products, which are very popular among consumers. However, in order to facilitate preservation and sales, fish leisure products are generally dried and fried at high temperature, and various seasonings are added. The taste of the product is strong, and the fish itself should have Insufficient elasticity and brittleness, after high-temperature frying, its aroma and nutritional components are also greatly damaged. When the fish is fried at high temperature, it will form carcinogen nitrosopyrrolidine, and long-term consumption will affect human health.