Preparation method for cold-air-dried and seasoned mackerel fillets

A technology of cold air drying and production method, applied in food preparation, application, food science and other directions, can solve the problems of no fresh flavor and inconvenience to eat, and achieve the effects of ensuring freshness, high production efficiency and long shelf life

Inactive Publication Date: 2015-03-25
HENGMAO IND GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the disadvantages of heavy fishy smell of horse mackerel and inconvenient eating of horse mackerel food in the prior art, the invention provides a cold-air-dried seasoned horse mackerel fillet and a preparation method thereof. The prepa

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A method for preparing cold-air-dried seasoned horse mackerel fillets, through the following process steps:

[0021] (1), raw material is selected and selects fresh horse mackerel as raw material;

[0022] (2), slice the horse mackerel selected in step (1) to remove the hard thorns on its outer back with a knife, then cut off the head obliquely and straightly along the back of its fin, and then cut flat from the tail of the fish body along its vertebrae to the For the head, separate the fish body on both sides from the vertebrae, remove the viscera, vertebrae and fish bones, and then cut the fish body into fillets; wherein, the center temperature of the fish body is controlled at -4°C during the slice-opening process;

[0023] (3), cleaning, water control The cut horse mackerel fillets obtained in step (2) are put into salt water with a concentration of 4% for swing cleaning to remove foreign matter; the horse mackerel fillets after cleaning are controlled to remove fis...

Embodiment 2

[0030] A method for preparing cold-air-dried seasoned horse mackerel fillets, through the following process steps:

[0031] (1), raw material is chosen to choose freezing, and the fresh horse mackerel that soaks and thaws in the brine that concentration is 2% is selected as raw material;

[0032] (2), slice the horse mackerel selected in step (1) to remove the hard thorns on its outer back with a knife, then cut off the head obliquely and straightly along the back of its fin, and then cut flat from the tail of the fish body along its vertebrae to the For the head, separate the fish body on both sides from the vertebrae, remove the viscera, vertebrae and fish bones, and then cut the fish body into fillets; wherein, the center temperature of the fish body is controlled at -5°C during the slice-opening process;

[0033](3), cleaning, water control The cut horse mackerel fillets obtained in step (2) are put into 3% salt water for swing cleaning to remove foreign matter; the horse ...

Embodiment 3

[0040] A method for preparing cold-air-dried seasoned horse mackerel fillets, through the following process steps:

[0041] (1), raw material is chosen to choose freezing, merge concentration and be the fresh horse mackerel that soaks and thaws in the brine of 3% as raw material;

[0042] (2), slice the horse mackerel selected in step (1) to remove the hard thorns on its outer back with a knife, then cut off the head obliquely and straightly along the back of its fin, and then cut flat from the tail of the fish body along its vertebrae to the For the head, separate the fish body on both sides from the vertebrae, remove the viscera, vertebrae and fish bones, and then cut the fish body into fillets; wherein, the center temperature of the fish body is controlled at -3°C during the process of slicing;

[0043] (3), cleaning, water control Put the cut horse mackerel fillets obtained in step (2) into salt water with a concentration of 5% for swing cleaning to remove foreign matter; ...

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PUM

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Abstract

The invention relates to a preparation method for cold-air-dried and seasoned mackerel fillets. The method comprises the following steps: preferably selecting mackerel as a raw material, removing the back bones and head of the mackerel, separating a mackerel body from the vertebra, and cutting the mackerel body into mackerel fillets; cleaning the mackerel fillets and soaking in seasoning liquid prepared by mixing boiled potherb mustard liquid, boiled hawthorn liquid, salt, melanin, red yeasts, soybean protein, lemon juice, raw ginger, Chinese prickly ash, anise, cassia bark and water in proportion; controlling the liquid content, arranging the seasoned mackerel fillets in a plate, supporting the plate on a drying net of a drying machine, pushing the plate into a cold air drying workshop for drying, quickly freezing, packaging, and checking to obtain the finished cold-air-dried and seasoned mackerel fillets. The method is reasonable in technology, strict in process, strong in operability, high in preparation efficiency and suitable for industrialized production; a mackerel fillet food prepared by the method is comprehensive in nutrition, unique in flavor, tender and soft in meat, free of peculiar fishy smell, convenient to eat and long in shelf life.

Description

technical field [0001] The invention relates to aquatic food products, in particular to a method for preparing cold air-dried seasoned horse mackerel fillets. Background technique [0002] Horse mackerel, also known as horse mackerel, is widely distributed in the coastal waters of my country, North Korea, and Japan. Horse mackerel has high protein content, rich hemoglobin content, medium fat content, and more calcium, zinc, iron and vitamins A, E, etc. In addition, horse mackerel also contains DHA and EPA, two unsaturated vitamins with health effects. Fatty acid, regular consumption of horse mackerel can prevent high blood pressure and stroke. [0003] At present, the processing and utilization of horse mackerel abroad are mainly in fish oil and fish meal. Due to the strong fishy smell of horse mackerel, it is easy to cause oxidation and corruption during storage. The products made of horse mackerel as raw materials in the domestic market mainly include fish floss, fish ba...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/22A23L1/29A23L17/10A23L27/00A23L33/00
CPCA23L17/10A23L27/00A23L33/00
Inventor 张鲁平徐东峰刘婷婷
Owner HENGMAO IND GRP
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