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Instant red snapper and preparation method

A technology of adding Jiji fish and table salt, which is applied in the field of instant Jiji fish and its preparation, can solve the problems such as not suitable for long-term storage, and achieve the effects of good promotion and use value, reasonable production process, and energy saving

Inactive Publication Date: 2015-03-18
张庆之
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is not suitable for long-term preservation as a fresh product, so processing Jiaji fish into dry products, instant bagged products, and canned food is a processing method for people to preserve and eat Jiaji fish for a long time, so the present invention provides a kind of ready-to-eat Gaji fish and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] The preparation steps are as follows: selecting 120 parts of Jiaji fish.

[0010] Material selection: choose undamaged and rotten Jiaji fish;

[0011] Remove the head and guts: remove the head and guts of Jiaji fish to remove impurities;

[0012] Descaling: scraping off the scales of fish;

[0013] Removing fishbone: slice the Jiaji fish from the middle, and remove fishbone impurities;

[0014] Rinse: Put it in a container and rinse it with clean water;

[0015] Put it in a jar and boil: Put the Jiaji fish meat in a jar, heat and boil for 5-10 minutes, then filter out.

[0016] Mixing of ingredients: Put Jiaji fish into a blending tank for seasoning, including 3% xylitol, 2% chicken essence, 1% salt, add purified water and mix: stand still and soak for 3-4 hours.

[0017] Drying: Dry the Gaji fish in the oven for 2.5-5 hours.

[0018] Autoclaving: Put the fish in an autoclave to sterilize.

[0019] Bag sealing: Put the fish into the bag and seal the finished produ...

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Abstract

The invention relates to instant red snapper and a preparation method, and belongs to the field of processing of fish products. To solve the problems, the preparation method comprises the steps of selecting red snapper as a raw material, removing heads and organs, removing fish bones, flushing, boiling in a pot, mixing the boiled red snapper with ingredients, drying, sterilizing under high pressure, and bagging and sealing to obtain the finished product. Compared with the prior art, the instant red snapper and the preparation method have the advantages that the preparation process is reasonable, energy is saved, and various nutrients and original form of red snapper can be kept; and the instant red snapper is convenient to store and ready to eat when unpacked, the problem that freshness is difficult to keep in the prior art is solved, and the instant red snapper is also rich in nutrients such as protein, calcium and potassium and supplements rich protein and minerals for a human body, so the instant red snapper has good popularization and use values.

Description

technical field [0001] The invention relates to a ready-to-eat jaki fish and a preparation method, belonging to the field of fish product processing. Background technique [0002] There are two kinds of Jiaji fish: red Jiaji and black Jiaji. The scientific name of red Jiaji is red sea bream, and black Jiaji is black sea bream. Jiaji fish is rich in nutrition, rich in protein, calcium, potassium and other nutrient elements, which can supplement rich protein and minerals for the human body. Its meat is white and tender, and it is clear and not greasy. However, it is not suitable for long-term preservation as a fresh product, so processing Jiaji fish into dry products, instant bagged products, and canned food is a processing method for people to preserve and eat Jiaji fish for a long time, so the present invention provides a kind of ready-to-eat Gaji fish and its preparation method. Contents of the invention [0003] The purpose of the present invention is to provide a long...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L17/00
CPCA23L17/00A23L29/30A23V2002/00
Inventor 张庆之
Owner 张庆之
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