Seasoned saury bunch

A technology of saury and fish blood, applied in application, food preparation, food science and other directions, can solve the problems of heavy fishy smell, general taste, single appearance of saury, etc., and achieve full taste, unique taste and good deodorizing effect. Effect

Inactive Publication Date: 2015-11-18
PENGLAI JINGLU FISHERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the deficiencies of the prior art, the present invention provides a method for processing seasoned saury skewers, which solves the shortcomings of single appearance, heavy fishy smell and general taste in the processing process of saury

Method used

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  • Seasoned saury bunch

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1. Processing method

[0021] Raw material pretreatment: remove the head, tail and viscera of frozen saury raw materials, wash the fish blood and cut into sections, and the weight of each fish section is 12g;

[0022] Seasoning: According to the mass ratio, 97 parts of saury, 0.2 parts of monosodium glutamate, 1 part of sugar, 0.3 parts of salt, and 2 parts of chili powder are evenly mixed. The adjusted saury should be placed at a low temperature of 0-5 °C for 3 Hours to ensure good penetration for a tasty finish.

[0023] Thread the seasoned saury pieces on skewers with bamboo skewers. Product shape: Use 20cm×4mm round bamboo skewers, with 1cm exposed bamboo tip, 1cm spacing between fish segments, and 8cm exposed bamboo handle.

[0024] 2. When eating, thaw the product, fry it at 175°C for 5 minutes, and eat it.

Embodiment 2

[0026] 1. Processing method

[0027] Raw material pretreatment: After removing the head, tail, viscera and blood of the frozen saury raw materials, cut them into saury segments, and the weight of each segment is 13g;

[0028] Seasoning: According to the mass ratio, 96 parts of saury, 0.3 parts of monosodium glutamate, 2 parts of sugar, 0.4 parts of salt, 3 parts of chili powder, the proportions are evenly adjusted, and the adjusted saury should be placed at a low temperature of 0-5°C to taste 4 hours to ensure good penetration to achieve a delicious effect.

[0029] Thread the seasoned saury pieces on skewers with bamboo skewers. Product appearance: use 20cm×4mm round bamboo skewers, the finished product has exposed bamboo tips of 0.5cm, segment spacing of 2cm, and exposed bamboo handles of 6cm.

[0030] 2. When eating, thaw the product, fry it at 175°C for 5 minutes, and eat it.

Embodiment 3

[0032] 1. Processing method

[0033] Raw material pretreatment: remove the head, tail and viscera of frozen saury raw materials, wash the fish blood, cut into saury segments, and the weight of each segment is 12g;

[0034] Seasoning: According to the mass ratio, 95 parts of saury, 0.3 part of monosodium glutamate, 2 parts of sugar, 0.4 part of salt, and 1 part of chili powder are mixed evenly. The adjusted saury should be placed at a low temperature of 0-5°C for 4 hours , to ensure good penetration to achieve a delicious effect.

[0035] Thread the seasoned saury pieces on skewers with bamboo skewers. Product appearance: use 20cm×4mm round bamboo sticks, the finished product has exposed bamboo tips of 1cm, segment spacing of 2cm, and exposed bamboo handles of 7cm.

[0036] 2. When eating, thaw the product, fry it at 175°C for 5 minutes, and eat it.

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PUM

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Abstract

The invention relates to a deep processing method of sauries, in particular to a processing method of saury bunches, and belongs to the field of food processing. The processing method of a seasoned saury bunch, disclosed by the invention, comprises the following steps: 1) pretreating raw materials; 2) seasoning the pretreated raw materials; 3) threading the seasoned raw materials with bamboo bunches; and 4) performing subsequent treatment. According to the processing method disclosed by the invention, the effect of removing fishy taste is good, the saury bunches are sufficiently tasteful and unique in taste, and the added value of saury products is increased; besides, bamboo sticks are designed, so that the saury products are simple, convenient and hygienic to eat.

Description

technical field [0001] The invention relates to a deep processing method of saury, in particular to a processing method of skewers of saury, belonging to the field of food processing. Background technique [0002] The value-added value of saury fishing, primary processing and international trade links in my country is relatively small, and the value-added value of saury deep-processing in domestic sales is the largest. New requirements have been put forward for the deep processing of saury from the aspects of enterprise growth, scientific and technological progress, and deep processing development. [0003] With the improvement of living standards, consumers pay more attention to the quality and flavor of aquatic products. And the existing saury deep processing field has many deficiencies, such as single shape, heavy fishy smell, and general taste, which limits the sales channels of saury. The seasoned saury skewers have changed the conventional processing method, mainly s...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L17/00
Inventor 牟伟丽曹建峰孙盛娟李宁陈玉茶张道旭李建利
Owner PENGLAI JINGLU FISHERY
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