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Method for preparing seasoning mackerel slice dried by cold air

A technology of cold air drying and production method, applied in food preparation, function of food ingredients, food science and other directions, can solve problems such as poor taste, loss of fresh taste, single taste, etc., achieve high production efficiency, inhibit the growth of harmful microorganisms, and benefit Post-save effects

Inactive Publication Date: 2015-04-01
HENGMAO IND GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And above-mentioned mackerel product has lost its fresh taste, and mouthfeel is poor, and taste is single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The invention discloses a method for making cold-air-dried seasoned mackerel fillets, which comprises the following process steps:

[0022] (1), raw material selection Select fresh mackerel as raw material;

[0023] (2) Remove the head and viscera. Use a knife to remove the hard spines on the outer back of the mackerel selected in step (1), then cut the head obliquely along the back of the fin, remove the viscera, and set aside;

[0024] (3) slice the mackerel with the head removed and the internal organs removed from the tail of the fish body to the head from the tail of the fish body when it is obtained in step (2), separate the fish body from the vertebrae on both sides, remove the abdominal bone and fishbone, Then cut the fish body into fish fillets; wherein, the center temperature of the fish body is controlled to be -4°C during the process of opening the slices;

[0025] (4), cleaning, water control Put the cut mackerel fillets obtained in step (3) into the salt ...

Embodiment 2

[0032] The invention discloses a method for making cold-air-dried seasoned mackerel fillets, which comprises the following process steps:

[0033] (1), selection of raw materials Select freezing and immersing the fresh mackerel that soaks and thaws in the brine of 2% concentration as raw material;

[0034](2) Remove the head and viscera. Use a knife to remove the hard spines on the outer back of the mackerel selected in step (1), then cut the head obliquely along the back of the fin, remove the viscera, and set aside;

[0035] (3) slice the mackerel with the head removed and the viscera removed when obtained in step (2) from the tail of the fish body along its vertebrae to the head, separate the fish body on both sides from the vertebrae, remove the abdominal bone and fishbone, and then Cutting the fish body into fish fillets; wherein, the central temperature of the fish body is controlled at -5°C during the process of opening the slices;

[0036] (4), cleaning, water control...

Embodiment 3

[0043] The invention discloses a method for making cold-air-dried seasoned mackerel fillets, which comprises the following process steps:

[0044] (1), selection of raw materials Selecting freezing and immersing the fresh mackerel that soaks and thaws in the brine with a concentration of 3% is the raw material;

[0045] (2) Remove the head and viscera. Use a knife to remove the hard spines on the outer back of the mackerel selected in step (1), then cut the head obliquely along the back of the fin, remove the viscera, and set aside;

[0046] (3) slice the mackerel with the head removed and the internal organs removed from the tail of the fish body to the head from the tail of the fish body when it is obtained in step (2), separate the fish body from the vertebrae on both sides, remove the abdominal bone and fishbone, Then cut the fish body into fish fillets; wherein, the central temperature of the fish body is controlled to be -3°C during the process of opening the slices;

...

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PUM

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Abstract

The invention relates to a method for preparing a seasoning mackerel slice dried by cold air. The method comprises the following steps: on the basis of optimized mackerel material, removing backstabs, heads and internal organs of the raw material fish; separating fish bodies from vertebras; taking the fishes bodies, and cutting into fish slices; cleaning the fish slices, and then putting into a seasoning liquid prepared from potherb mustard water decoction, mung bean water decoction, edible salt, vinegar, vitamin C, red yeast rice, fatty acid, lemon juice, fresh ginger, Chinese prickly ash, star anise, cinnamon and water at the ratio in a mixing manner, soaking, pickling, controlling liquid, and dishing up; supporting on a drying net of a drying car, and pushing into a cold air drying workshop to dry; and instantly freezing, packaging, and checking out, so as to obtain the finished product. The method for preparing the seasoning mackerel slice dried by cold air disclosed by the invention is reasonable and strict in process, high in operability, high in preparation efficiency, and suitable for industrialized production; the seasoning mackerel slice dried by cold air prepared by the method is abundant in nutrients, fresh and mellow in taste, free of a soybean odor, unique in flavor, tender and soft in mouthfeel, safe, sanitary, and long in quality guarantee period.

Description

technical field [0001] The invention relates to aquatic food products, in particular to a method for preparing cold-air-dried seasoned mackerel fillets. Background technique [0002] Mackerel, with a stout body, a spindle shape, and a strong tail peduncle, is one of the important pelagic fishes in China. According to determination, every hectogram edible part contains 21.4 grams of protein, 7.4 grams of fat, 20 mg of calcium, 226 mg of phosphorus, 2.0 mg of iron, 0.03 mg of thiamine, 0.29 mg of riboflavin, and 9.7 mg of niacin. In addition to its high nutritional value, it also has high medicinal value. Mackerel fish meat is used as medicine, with a sweet and flat taste, and has the function of nourishing and strengthening. It is used to treat chronic gastrointestinal diseases, tuberculosis injuries, and neurasthenia. [0003] Mackerel has firm meat and high protein content, so it must be eaten fresh, otherwise, after the tide breaks (the death time exceeds 2 days), excessi...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
CPCA23V2002/00A23V2200/324A23V2200/3262A23V2200/308A23V2200/312A23V2250/708A23V2200/30
Inventor 毕敬淳张鲁平钱均超
Owner HENGMAO IND GRP
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