Processing method of red porgy sushi fish slice

A sushi fish fillet and processing method technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of increasing the production cost of sushi fish fillet, unutilized fish fragments, complex process and formula, etc., and achieve low cost , reduce production costs, improve the effect of aesthetics

Active Publication Date: 2014-06-25
PUTIAN HUIFENG FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When fish is used, since large pieces of fish fillets are usually used for slicing, fish fragments cannot be utilized, such as being directly treated as garbage, resultin

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0034] Example 1

[0035] 120g packaging

[0036] A processing method for red sea bream sushi fillets, comprising the steps of:

[0037] (1) Thawing of peeled and minced meat of raw materials: natural thawing or thawing in a sink;

[0038] (2) Cleaning: every 10kg is a basket, and the water is changed once for 6 baskets;

[0039] (3) Water control: the time is 10 minutes;

[0040] (4) Pickle salt: Sprinkle 0.5kg of salt on each basket, stir evenly, and leave for 15-25 minutes;

[0041] (5) Cleaning: wash with running water three times to remove the salt on the surface;

[0042] (6) Soak vinegar: the ratio is to add 20kg of vinegar for every 50kg of raw materials: 500g of kelp powder; stir the vinegar and kelp powder evenly in advance, and soak the raw materials for 20 minutes;

[0043] (7) Blocking: After soaking in vinegar, place it at a temperature of 5°C-10°C for 2 hours, then block it, press it with a mold block, and the block weighs 2kg;

[0044] (8) Plate quick fre...

Example Embodiment

[0054] Example 2

[0055] 120g packaging

[0056] A processing method for red sea bream sushi fillets, comprising the steps of:

[0057] (1) Thawing of peeled and minced meat of raw materials: natural thawing or thawing in a sink;

[0058] (2) Cleaning: every 8kg is a basket, and the water is changed every 5 baskets;

[0059] (3) Water control: the time is 5 minutes;

[0060] (4) Pickle salt: Sprinkle 0.3kg of salt on each basket, stir evenly, and let it stand for 15 minutes;

[0061] (5) Cleaning: wash with running water three times to remove the salt on the surface;

[0062] (6) Soak vinegar: the ratio is to add 18kg of vinegar for every 50kg of raw materials: 600g of kelp powder; stir the vinegar and kelp powder evenly in advance, and soak the raw materials for 18 minutes;

[0063] (7) Blocking: After soaking in vinegar, put it at a temperature of 5°C-10°C for 2.5 hours, then block it, and press it with a mold block, with a block weight of 3kg;

[0064] (8) Plate quic...

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PUM

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Abstract

The invention discloses a processing method of red porgy sushi fish slice. The processing method comprises the following steps: (1) peeling off the raw material, crushing the meat, and unfreezing, namely, naturally unfreezing or unfreezing in a water tank; (2) washing; (3) draining; (4) salting; (5) washing; (6) soaking in vinegar; (7) filling blocks; (8) quickly freezing with a flat plate; (8) unfreezing crushed meat blocks; (10) cutting into slice; (11) modifying the slice and arranging the slice; (12) bagging; (13) quickly freezing; and (14) packing. According to the processing method of the red porgy sushi fish slice, crushed meat is utilized, which avoids waste, and the cost of preparing sushi is also decreased; in addition, the cost is low, and the sushi is easy to chew without influencing the taste.

Description

technical field [0001] The invention relates to the field of aquatic products or food processing, in particular to a processing method for red sea bream sushi fillets. Background technique [0002] Sushi is a traditional Japanese food that can be eaten as a snack or as a meal. The main ingredient of sushi is rice. After the rice is cooked, add appropriate amount of sushi vinegar, sugar, salt, etc. for seasoning. After cooling down, it is used to make sushi. The raw materials used are seaweed, seaweed, egg skin, tofu skin, spring rolls and so on. The fillings are also extremely rich, commonly used are sea fish, crab meat, shellfish, freshwater fish, fried eggs and seasonal fresh vegetables, such as mushrooms, cucumbers, lettuce and so on. When adopting fish, owing to usually use bulk fish fillet to slice, therefore, fish fragments can not be utilized, as directly as rubbish disposal, cause waste, have improved the production cost of sushi fish fillet. If a composite adhesi...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
CPCA23L17/10
Inventor 庄福春林志良
Owner PUTIAN HUIFENG FOOD IND
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