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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

Inactive Publication Date: 2015-01-07
郑昇阳 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the traditional grilled fish fillets are dry products. Although the processing technology is simple and the cost is low, it is helpful for long-term storage. However, due to the low moisture content, the softness, tenderness and chewiness of the fish itself are seriously reduced. Easy to digest, very unsuitable for the elderly and children

Method used

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  • Preparation method of semi-dry large yellow croaker fillet
  • Preparation method of semi-dry large yellow croaker fillet

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] (1) Material pretreatment: take the large yellow croaker, scrape off the scales on the surface of the fish body, remove the fins and mucus, keep the body surface uninjured, rinse it with clean water, and then dissect it, starting from the head of the large yellow croaker and passing through the fish Cut the back to the tail, but the cutting depth can only reach the viscera, and the belly of the fish cannot be cut open, so that the whole fish can be connected in half, and the guts and gills of the cut large yellow croaker can be removed , requiring removal. The blood tendons and black mesentery in the visceral cavity must be cleaned, the roots of the gills must be dug out, and the whole fish body must be thoroughly cleaned.

[0050](2) Slicing: Cut the pretreated large yellow croaker in half into two pieces, remove the spine and head, and then cut the fish into fillets with a length of 50mm, a width of 20mm, and a thickness of 8mm.

[0051] (3) Fishy removal: immerse th...

Embodiment 2

[0057] (1) Material pretreatment: take the large yellow croaker, scrape off the scales on the surface of the fish body, remove the fins and mucus, keep the body surface uninjured, rinse it with clean water, and then dissect it, starting from the head of the large yellow croaker and passing through the fish Cut the back to the tail, but the cutting depth can only reach the viscera, and the belly of the fish cannot be cut open, so that the whole fish can be connected in half, and the guts and gills of the cut large yellow croaker can be removed , requiring removal. The blood tendons and black mesentery in the visceral cavity must be cleaned, the roots of the gills must be dug out, and the whole fish body must be thoroughly cleaned.

[0058] (2) Slicing: Cut the pretreated large yellow croaker in half into two pieces, remove the spine and head, and then cut the fish into fillets with a length of 40mm, a width of 10mm, and a thickness of 6mm.

[0059] (3) Fishy removal: immerse t...

Embodiment 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 uninjured, rinse it with clean water, and then cut it straight from the head of the mackerel through the back of the fish 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 in half with the belly of the fish, and the internal organs and gills of the cut fish can be removed. . The blood tendons and black mesentery in the visceral cavity must be cleaned, the roots of the gills must be dug out, and the whole fish body must be thoroughly cleaned.

[0066] (2) Slicing: Cut the pretreated mackerel in half into two pieces, remove the spine and head, and then cut the fish into fillets with a length of 40mm, a width of 10mm, and a thickness of 6mm.

[0067] (3) Fishy removal: immerse the processed fish fillets in 2% bl...

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Abstract

The invention relates to a preparation method of a semi-dry large yellow croaker fillet, which comprises the technological processes of pre-treating, slicing, deodorizing, seasoning, drying and baking raw material fish. The preparation method is characterized in that the preparation method comprises the following steps: raw material fish pre-treatment: cleanly removing scales, fins and mucus on the surface of a fish body, then splitting and killing, removing internal organs and gills of the split fish body and completely cleaning the whole fish body; slicing: removing vertebra and a head of the pre-treated fish body and then cutting into the fillet; immersing the treated fillet into a configured deodorizing liquid for a period of time; immersing the deodorized fillet into a seasoning liquid; after hot air drying, baking and packing. The semi-dry fillet prepared by the preparation method has comfortable mouth feel, less nutrient loss, less time consumption during processing and low energy consumption, and the shelf life is prolonged.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to the technical field of aquatic product processing, in particular to a processing method for semi-dried large yellow croaker fillets. Background technique [0002] Large yellow croaker (large yellow croaker, Pseudosciaena crocea), also known as big fresh and big yellow flower, belongs to Osteichthyes, Shapes, Chrotoaceae, and Pseudosciaena. It is the traditional "four seafood" (large yellow croaker, small yellow croaker, hairtail, squid )one. The side of the body is flat, the length of the caudal peduncle is more than three times the height, the head is larger, with a well-developed mucus cavity, the lower jaw is slightly protruding, and there are 8 to 9 scales between the starting point of the dorsal fin and the lateral line. Body yellowish brown, ventral golden yellow. Large yellow croaker is a migratory fish in the middle and lower layers of warm water. It is an endem...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/22A23L17/10A23L27/00
CPCA23L17/10
Inventor 郑昇阳杨金龙
Owner 郑昇阳
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