Processing technique of wine macerated pseudosciaena crocea food

Abstract

The invention discloses a processing technique of wine macerated pseudosciaena crocea food. The processing technique comprises the following steps: S1, removing gill and internal organs from pseudosciaena crocea for later use; S2, washing fresh ginger, chopping into bruised ginger, putting the bruised ginger into tea wine with the alcohol content of 35-50%, and stirring uniformly to prepare a fishy smell eliminating solution; S3, soaking the pseudosciaena crocea in the fishy smell eliminating solution at the normal temperature for 1-2h; S4, draining off the pseudosciaena crocea, and drying in a drying oven at 40 DEG C for 3-5h; S5, dipping the pseudosciaena crocea in a seasoning fluid for enhancing the taste; S6, curing the dipped pseudosciaena crocea in the drying oven; and S7, cooling the Pseudosciaena crocea, packaging in a vacuum condition, sterilizing and disinfecting, then refrigerating. By using the processing technique, the nutritional value and the special flavor of the pseudosciaena crocea can be kept while the fishy smell of the pseudosciaena crocea is eliminated, and the wine macerated pseudosciaena crocea food has the relatively high nutritive value and added economic value.

Description

technical field [0001] The invention relates to the technical field of seafood leisure food, in particular to a food processing technology of drunken large yellow croaker. Background technique [0002] Large yellow croaker is rich in nutrition, delicate in meat quality and delicious in taste, and is loved by the masses. Along with the quickening of people's life rhythm in the modern society, leisure food is more and more subject to the favor of consumer. At present, the large yellow croaker industry has not widely carried out food processing industrialization. For example, there is no snack food processed from large yellow croaker on the market. The main reason is that large yellow croaker has a strong fishy smell. The yellow croaker is soaked in tea liquid for a long time, then dried and roasted, and finally seasoning is added to make the finished fish fillet. However, the large yellow croaker processed by this method loses its unique delicious flavor and does not reflect ...

AI Technical Summary

Problems solved by technology

At present, the large yellow croaker industry has not widely carried out food processing industrialization. For example, there is no snack food processed from large yellow croaker on the market. The main reason is that large yellow croaker has a strong fishy smell. The yellow croaker is soaked in tea liquid for a long time, then dried and roasted, and finally seasoning is added to make the finished fish fillet. However, the large yellow croaker processed by this method loses its unique delicious flavor and does not reflect its delicate meat texture. Taste, how to deodorize large yellow croaker while maintaining its nutritional value and unique flavor is also an urgent problem to be solved in the food processing industry