Production process of instant vinegar-processed scad slices
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A production process, the technology of horse mackerel, is applied in the field of production technology of instant vinegar pickled horse mackerel small slices, which can solve the problem of not being able to meet the nutritional requirements of consumers, unable to meet the requirements of instant food and a certain shelf life, and the lack of horse mackerel food. Report and other issues, to achieve the effect of beautiful products, enhanced value and profit margins, and high production efficiency
Active Publication Date: 2015-02-18
QINGDAO YAODONG FOOD
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Problems solved by technology
[0005] However, the traditional cooking method makes the horse mackerel lose a lot of nutrients, which cannot meet the nutritional requirements of consumers.
[0006] The Japanese process horse mackerel into sashimi and eat it, but generally all restaurants are doing it now and eating it, and
Method used
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Embodiment 1
[0052] From figure 1 A kind of production technology of shown instant pickled horse mackerel small slices can be known, and it comprises the following steps:
[0053] (1) Handling of horse mackerel raw materials:
[0054] (1) Acceptance of raw materials: the surface of the fish body is shiny, the freezing hardness is good, the surface of the raw material body has no yellowing, no air-drying, no corruption, the smell is normal fish smell, no peculiar smell, the packaging is intact and there is no stain, the center temperature of the fish body is - Below 18°C;
[0055] (2) Raw material out of the warehouse: take the product out of the warehouse, and pay attention to handling it with care to avoid collisions causing defects;
[0056] (3) Raw material thawing: put the raw material on the thawing rack to thaw naturally, and thaw to 20%;
[0057] (4) Head removal, marking, and viscera removal: Put the thawed fish fillets on a white board, cut off the fish head obliquely along the...
Embodiment 2
[0086] The difference from Example 1 is that in the disinfection and water control of the first step and the 9th small step, the water was controlled for 3 minutes, and when the salt was buried in the 10th small step, the salt content was 4.8%. , other steps are with embodiment 1.
Embodiment 3
[0088] The difference from Example 1 is that in the disinfection and water control of the first step and the 9th small step, the water was controlled for 4 minutes, and when the salt was buried in the 10th small step, the salt content was 5.0%. , other steps are with embodiment 1.
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Abstract
The invention relates to a production process of instant vinegar-processed scad slices. The production process comprises the following steps: examining and receiving raw materials; delivering the raw materials from storage; unfreezing the raw materials; deheading; lineating; removing internal organs; cleaning; disinfecting; slicing; trimming; examining; removing ventral spines; disinfecting; controlling moisture; burying salt; salt-leaching; pulling fishbones; touching fishbones and examining; preparing a seasoning liquid I; primarily ripening; processing with vinegar; secondarily ripening; half-freezing; peeling; examining; freezing; packaging; vacuumizing; putting into storage and storing; unpacking; slicing; putting in dishes; spraying a seasoning liquid II; examining; vacuumizing; freezing; examining products; probing metals; casing; sealing; packaging; examining cases; and putting into storage and refrigerating. The vinegar-processed scad slices produced by the process provided by the invention are not cooked, so that the loss of nutrients is less. As no preservatives are added, the product is safer and healthier. The independently packaged product is convenient to eat, so that the requirement of consumers on instant foods is satisfied. The produced product is attractive, tasty and high in quality, so that the value and profit margin of the product are enhanced.
Description
technical field [0001] The invention relates to the field of food processing, in particular to a production process of instant vinegar pickled horse mackerel slices. Background technique [0002] Horse mackerel has high protein content, rich hemoglobin content and medium fat content. In addition, it also contains more calcium, zinc, iron and vitamins A and E. Although the market price is not high, it is full of high unit unsaturated fatty acids, with PHA2877mg, EPA927mg and other nutrients, which can prevent high blood pressure and stroke. [0003] On the other hand, with the improvement of people's living standards, consumers' awareness of food nutrition and health care is gradually increasing, coupled with the fast pace of life, the demand for instant food is also increasing. It is difficult for traditional instant food to have both fastness and nutrition and health care convenience. [0004] For horse mackerel, the traditional Chinese method is to pickle the salty produ...
Claims
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Application Information
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