Preparation method of semi-dry large yellow croaker fillet
A large yellow croaker and fish fillet technology, which is applied in the field of aquatic product processing and food processing, can solve the problems of reducing the softness of fish meat and low moisture content, achieve less processing time, less nutritional loss, and meet the needs of storage and consumption markets Effect
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[0048] Example 1
[0049] (1) Material pretreatment: Take large yellow croaker, scrape off the scales on the surface of the fish body, remove the fins and mucus, keep the body surface intact, rinse it with clean water, then dissect it, and pass the fish from the head of the large yellow croaker Cut the back straight to the tail, but the cutting depth can only reach the internal organs, and the belly of the fish can not be cut open. In this way, the whole fish can be connected with the belly of the fish and spread out in half to remove the internal organs and gills of the opened large yellow croaker , It is required to remove cleanly. The blood tendons and black mesangium in the visceral cavity must be cleaned, the gill roots must be dug out, and the entire fish body must be thoroughly cleaned.
[0050] (2) Slice: Cut the pretreated large yellow croaker in half into two pieces, remove the spine bone and head, and then cut the fish into fillets of 50mm in length, 20mm in width and 8...
Example Embodiment
[0056] Example 2
[0057] (1) Material pretreatment: Take large yellow croaker, scrape off the scales on the surface of the fish body, remove the fins and mucus, keep the body surface intact, rinse it with clean water, then dissect it, and pass the fish from the head of the large yellow croaker Cut the back straight to the tail, but the cutting depth can only reach the internal organs, and the belly of the fish cannot be cut open. This way, the whole fish can be connected with the belly of the fish and spread out in half to remove the internal organs and gills of the opened large yellow croaker , It is required to remove cleanly. The blood tendons and black mesangium in the visceral cavity must be cleaned, the gill roots must be dug out, and the entire fish body must be thoroughly cleaned.
[0058] (2) Slice: Cut the pretreated large yellow croaker in half into two pieces, remove the spinal bones and head, and then cut the fish into fillets of 40mm in length, 10mm in width and 6mm...
Example Embodiment
[0064] Example 3
[0065] (1) Material pretreatment: take the mackerel and scrape off the scales on the surface of the fish body, remove the fins and mucus, keep the body surface intact, rinse with clean water, and then cut it, starting from the head of the mackerel and cutting straight through the back of the fish Up to the tail, but the cutting depth can only reach the internal organs, and the belly of the fish cannot be cut open. In this way, the whole fish can be connected with the belly of the fish and spread out in half, and the opened fish should be removed from internal organs and gills. . The blood tendons and black mesangium in the visceral cavity must be cleaned, the gill roots must be dug out, and the entire fish body must be thoroughly cleaned.
[0066] (2) Slice: Cut the pretreated mackerel in half into two pieces, remove the spine bone and head, and then cut the fish into fillets of 40mm in length, 10mm in width and 6mm in thickness.
[0067] (3) Deodorization: Immer...
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