Production process of instant vinegar-processed scad slices

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...

AI Technical Summary

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 there is no report on the instant horse mackerel food

The Japanese also often cut horse mackerel into slices, remove the thorns, paint with seasonings, bake them in an oven, cut them into pieces and eat them, which cannot meet the requirements of both instant eating and a certain shelf life.

Images