Liquid-smoking tilapia fillet processing method

Abstract

The present invention discloses a liquid-smoking tilapia fillet processing method, which comprises steps of pretreatment, deodorization, liquid smoking and baking, wherein the liquid smoking step is placing raw fish fillets in a liquid smoking agent diluted with brine so as to be dipped, and the liquid smoking agent is prepared by adopting date kernel and hawthorn kernel as raw materials through dry distillation and purification refinement. According to the present invention, the fumigation materials are the pure nature substances and do not contain 3,4-benzopyrene and other harmful substances, the fat oxidation odor of the fillets being subjected to the liquid smoking treatment is basically eliminated, effects of aroma increase, seasonings, color production and the like are provided, and the method has characteristics of convenient operation, short production cycle, low labor intensity and low cost, and is suitable for large-scale promotion.

Description

technical field

[0001] The invention belongs to the technical field of aquatic product processing, and mainly relates to a processing method of liquid-smoked tilapia fillets. Background technique

[0002] Tilapia (Oreochrom is, Tilapia) belongs to Perciformes (Pe-reiformes), Cichlidae (Cich lidae), there are about 100 species, originally mainly distributed in Africa. Tilapia has strong reproductive ability, fast growth, miscellaneous food, strong disease resistance, and high yield. It is currently one of the most widely farmed fish species in the world. Among many fish species, tilapia has tender meat, few bony spurs, high elasticity, delicious taste and rich in a variety of unsaturated fatty acids, especially the total amount of essential amino acids contained in the meat is several times higher than that of other fish. There are more than ten kinds of amino acids, which are extremely rich in nutritional value and have the functions of strengthening the brain, strengthenin...