Processing method of vinasse hairtails

Abstract

The invention discloses a processing method of vinasse hairtails. The processing method comprises the following steps: washing fresh hairtails, pickling, dehydrating and drying, permeating in vacuum, processing with vinasse, and packaging and sterilizing. The processing method is characterized in that pre-vinasse distillate, which is permeated in vacuum, is obtained by the following steps: pouring a fermented rice beverage on nylon bolting cloth and filtering; adding 10%-30% of white meat boiled soup without floating grease; adding proper amount of salt, monosodium glutamate and soybean sauce; adding 6%-13% of kaoliang spirit; and uniformly blending to obtain the pre-vinasse distillate. The delicious and sweet mouth feel of vinasse hairtail products is increased so that the meat quality of vinasse hairtail blocks is tight, the meat is elastic, and tender and delicious, is properly salty, has mellow aroma and rich wine aroma and fish flavor; and meanwhile, the vinasse hairtails are packaged and sterilized so that the cooked products of the vinasse hairtails are sterilized so that the products are prevented from excessive fermentation, and the guarantee period of the products also can be effectively prolonged.

Description

technical field [0001] The invention relates to a method for pickling aquatic products, in particular to a method for processing octopus. Background technique [0002] Hairtail is also known as toothfish and white hairtail. Its body is significantly flattened and elongated into a band shape. Its tail is thin like a whip. Silver film on the skin, body length 60-120 cm, belongs to the migratory fish in the middle and lower strata of warm water, distributed in the coastal areas of my country, the spring and summer floods in the southeast coast are from May to July, and the winter floods are from November to January of the next year. Hairtail is a fatty fish with tender meat and high economic value. In addition to being sold fresh, it can be processed into canned products, surimi products, salted products and frozen small packaged foods. Hairtail is rich in nutrition, and has the functions of tonic, detoxification, and hemostasis. It is used for physical weakness, insuffic...

AI Technical Summary

Problems solved by technology

Traditional pickling is processed by manual operation, the scale and investment are small, the production efficiency and output are not high, limited by natural climate conditions, the food safety, flavor quality, and texture of the product are greatly affected by the operation. There is a large fluctuation between

[0005] The main disadvantages have the following three aspects: the one is high salt content, the taste is too salty, and it needs a long time of water soaking before eating; the other is the denaturation of protein, which makes the mouthfeel of salted fish products worse, the tissue structure toughness increases, and the fish The texture is relatively hard; the third is that there is usually a lack of hygienic quality control during the pickling process, and there are potential hazards to food safety