Unlock instant, AI-driven research and patent intelligence for your innovation.

Preparation method for rehydrated salted dried Spanish mackerel

A production method and technology of salted mackerel, which is applied in the field of production of backwater dried salted mackerel, can solve the problems of hard taste, reduced freshness, dull color, etc., and achieve delicious taste, stable quality, and bright red color Effect

Inactive Publication Date: 2015-03-25
HENGMAO IND GRP
View PDF2 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the deficiencies in the prior art of dried salted mackerel pickled in salt and sun-dried, which have a hard taste, dull color, and reduced freshness, the present invention provides a backwater salted mackerel with reasonable process and strong operability The dried mackerel produced by the method is not only soft and suitable, but also has a red color, and can maintain the nutritional content and original taste of the mackerel.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The invention discloses a method for preparing dried backwater salted mackerel, which comprises the following process steps:

[0022] (1) Selection and processing of raw materials

[0023] Choose fresh, shiny Spanish mackerel with strong and elastic muscles, transparent eyeballs, and no scratches on the surface of the fish as raw materials. Cut the mackerel from the back of the fish with a knife, stick it to the mid-spine and cut it longitudinally to the belly of the fish. Extend to the tail of the fish; cut the head of the fish from the top down to the lower jaw, and make a double fish fillet connected by the abdomen and the lower jaw, and the fish body is symmetrically separated; remove the gills and viscera, and rinse the fish with running water The blood and mucus attached to the fish fillets should be drained and set aside; during the operation, be careful not to scratch the internal organs, so as to prevent the fish from polluting and turning yellow, which will a...

Embodiment 2

[0036] The invention discloses a method for preparing dried backwater salted mackerel, which comprises the following process steps:

[0037] (1) Selection and processing of raw materials

[0038] Select fresh Spanish mackerel with a weight of 500-1200g as the raw material, cut the mackerel from the back of the fish body, stick the middle spine to the belly of the fish, and extend to the tail; cut the fish head from the top to the Slice down to the lower jaw to make a double fish fillet that is connected by the fish abdomen and lower jaw, and the fish body is symmetrically separated; remove the gills and internal organs, rinse with running water to remove the blood stains and mucus attached to the fish body, and drain the fish fillet Surface moisture, spare;

[0039] (2), salty

[0040] Spread salt evenly on the surface of the processed Spanish mackerel fillets obtained in step (1), then put them into a pickling tank and marinate for 12 hours; wherein, the amount of salt i...

Embodiment 3

[0051] The invention discloses a method for preparing dried backwater salted mackerel, which comprises the following process steps:

[0052] (1) Selection and processing of raw materials

[0053]Select the Spanish mackerel with good freshness, luster, firm and elastic muscles, transparent eyeballs, and no scratches on the surface of the fish body. Cut the mackerel from the back of the fish body with a knife, stick it to the spine and cut it longitudinally to the belly of the fish. and extend to the tail of the fish; cut the head of the fish from the top down to the lower jaw to make a double fish fillet that is connected by the abdomen and lower jaw, and the fish body is symmetrically separated; remove the gills and internal organs, and repeat in running water Rinse 3 to 5 times to remove the blood stains and mucus attached to the fish body, drain the water on the surface of the fish fillets, and set aside; among them, pay attention not to scratch the internal organs, so ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a preparation method for rehydrated salted dried Spanish mackerel. The method comprises the following steps: selecting fresh Spanish mackerel as a raw material, salting the Spanish mackerel with salt, washing away the salt on the surface of the Spanish mackerel, repeatedly flushing with seawater, rehydrating, drying in a shady and cool place for 15-20 days, repeatedly covering, drying in the shady and cool place for 4-5 days to prepare dried Spanish mackerel with the moisture content of 30-38%, and packaging to obtain the rehydrated salted dried Spanish mackerel. The method is reasonable in process and strong in operability; the salted dried Spanish mackerel prepared by the method is moderate in softness, brilliant red in color and luster, delicious in taste, rich in nutrition, stable in quality and convenient to eat.

Description

technical field [0001] The invention relates to aquatic food products, in particular to a method for preparing dried backwater salted Spanish mackerel. Background technique [0002] Spanish mackerel, also known as blue-spotted mackerel, is one of the economic fish in northern my country. Its meat has more thorns and less thorns. It contains more than 19 grams of protein and 2.5 grams of fat per 100 grams of meat. The meat is firm and compact, delicious and nutritious. In addition to eating fresh, mackerel can also be processed into canned and salty dried products. As a special seafood delicacy, dried salted mackerel enriches people's dining tables and brings deliciousness to people's dietary life. [0003] At present, the production methods of dried salted mackerel all use fresh mackerel as raw material. After the mackerel is laparotomized, viscerated and washed, salt is added for pickling treatment, and then hung in the sun to dry. The dried mackerel produced by this meth...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
CPCA23L17/00
Inventor 张智樊海英袁玉刚
Owner HENGMAO IND GRP