Preparation method of dried mackerel floss

A technology of mackerel and mackerel fillets, which is applied in the field of preparation of mackerel fish floss, can solve the problems of hardening of fish floss, peculiar smell of fish floss, easy hardening of fish floss, etc., and achieves easy digestion and absorption, delicious taste, and softness hardening effect

Inactive Publication Date: 2015-04-29
WEIHAI HAIRI AQUATIC FOODSTUFF
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problems that the fish floss produced in the prior art has a fishy smell, the taste is not good, the fish floss is not soft and easy to harden, and too many chemical substances are added in the processing process, and provides a kind of convenient processing, The production method of mackerel floss with low processing cost, the prepared mackerel floss has no fishy smell, and the floss is soft and hard to harden

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1 A kind of preparation method of mackerel floss, comprises the following steps:

[0031] (1) Raw material pretreatment: select fresh or thawed mackerel with 3% ice salt water, remove fish head, fish tail, fins and viscera, keep the integrity of mackerel gall during the process, and prevent mackerel gall mixed into mackerel flesh;

[0032] (2) De-stabbing: Cut the pre-treated mackerel open to the bone, remove the belly meat of the mackerel, remove the abdominal spines, side spines and dirt of the mackerel, then wash with water and drain to obtain mackerel fillets;

[0033] (3) Sterilization: Ultra-high pressure sterilize the cleaned mackerel fillets and cool at 0°C for 120 minutes;

[0034] (4) Salting: Soak mackerel fillets in 18% brine for 60 minutes;

[0035] (5) Fishy removal: soak the salted mackerel fillets in the fishy liquid with a mass ratio of 45% onion juice, 45% ginger juice, and 10% rice wine for 120 minutes;

[0036] (6) Barbecue: Bake the de...

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PUM

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Abstract

The invention relates to a preparation method of dried mackerel floss, and belongs to the technical field of aquatic product processing. The preparation method of the dried mackerel floss comprises the following steps: (1), pretreating raw materials; (2), removing fish bones; (3), sterilizing, (4), salting; (5), removing fishiness; (6), barbecuing; (7), removing the peel; (8), seasoning; (9), cooking; (10), squeezing; (11), drying and rubbing to form floss; (12), packaging. According to the method disclosed by the invention, the fishiness removal of the mackerel fillet adopts the barbecuing manner, and comprises the step of using an oven to process the grease in the mackerel fillet at a temperature of 250 DEG C, so as to reduce the fishiness in the mackerel fillet raw material; the mackerel fillet can be soaked to remove the fishiness, so as to enable the dried mackerel floss product to be free of fishiness; the mackerel fillet can be pickled with seasonings, so as to further remove the peculiar smell of the mackerel fillet, and meanwhile enable the mackerel fillet to be enriched with freshness and flavor; the cooked mackerel fillet is squeezed to dehydrate, so as to reduce the water content in the mackerel fillet, bring convenience to the following rubbing procedure, further control the water content in the dried fish floss product to be at a low level, and prolong the shelf life of the dried mackerel floss.

Description

technical field [0001] The invention relates to a preparation method of mackerel floss, which belongs to the technical field of aquatic product processing. Background technique [0002] Mackerel, Perciformes, distributed in the western North Pacific Ocean, is one of the main economic fishes in the western North Pacific Ocean. This kind of fish has wide distribution, fast growth and high yield. [0003] The nutritional value of mackerel is very high, and it is a kind of edible fish that is loved by the general public. According to the determination, every 100 grams of fresh edible part of mackerel 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 nicotinic acid; In addition to being eaten fresh, mackerel can also be frozen, pickled, smoked, processed into canned eggplant fish and spiced fish, etc.; due to the high body fat and high vitamin content in the liver, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 车洪斌都苏娜王新路
Owner WEIHAI HAIRI AQUATIC FOODSTUFF
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