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Processing method for back-opened trachinotus ovatus

A processing method and open-back gold technology, applied in the processing field of open-back golden pomfret, can solve problems such as difficulty in ensuring quality, and achieve the effect of high economic value

Inactive Publication Date: 2015-12-09
FANGCHENGGANG HAIYING AGRI PROD COMPREHENSIVE DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As we all know, wild golden pomfret dies before being transported to the processing plant after being caught, so it is difficult to guarantee the delicious quality of wild golden pomfret sold in inland areas

Method used

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Embodiment Construction

[0016] The present invention will be further described below

[0017] A processing method for open-back golden pomfret, comprising the following steps:

[0018] (1) Preservation and selection of raw materials: Raw fish must be kept fresh with ice during transportation. Select golden pomfrets with normal body color, light red, red or purple gills, normal smell, elastic muscles, no dry oily yellow appearance, and intact body shape. fish;

[0019] (2) Thawing and descaling with running water: wash and thaw with normal temperature running water and then remove the scales. When descaling, the knife is against the direction of the fish scales;

[0020] (3) Opening the back: place the tail of the fish facing the operator when opening the back, cut the fish from the middle of the back, the fins are under the knife, the bottom of the knife is drawn towards the head, the tip of the knife is drawn towards the tail, and the fish tail meat is kept at most 1cm , when there is a gap at the...

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Abstract

The invention discloses a processing method for back-opened trachinotus ovatus, and belongs to the technical field of seafood preliminary processing. The processing method comprises keeping fresh of the raw material, and choosing; unfreezing and scaling; opening the back; removing cheek and removing viscera; sterilizing and cleaning; cleaning and draining water; singly freezing and cladding with ice cloth; weighing and putting in a disc; and packaging and refrigerating. According to the processing method for back-opened trachinotus ovatus, back-opened trachinotus ovatus is always at a low-temperature cold fresh state from transportation to processing and further to finished-product packaging, the delicious taste of trachinotus ovatus flesh is furthest kept, and by removing viscera and performing refrigeration processing on the whole trachinotus ovatus, trachinotus ovatus flesh keeps white and clean, and the whole trachinotus ovatus can be directly cooked through steaming in a clear soup or braising in soy sauce. The processed trachinotus ovatus is relatively high in nutrition value and economic value, and high-quality wild trachinotus ovatus can be sold far to inland areas.

Description

technical field [0001] The invention relates to the technical field of primary processing of seafood, in particular to a processing method of open-back golden pomfret. Background technique [0002] Golden pomfret is a kind of warm-water marine fish. The fish is white, tender, delicious, and has high nutritional value. The wild open-back golden pompano is especially sought after by diners. As we all know, wild golden pomfret dies before being transported to the processing plant after being caught, so it is difficult to guarantee the delicious quality of wild golden pomfret sold to inland areas. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide an open-back golden pomfret processing method that can better maintain the delicious meat quality, delicate taste and diverse cooking of the golden pomfret. [0004] In order to solve the problems of the technologies described above, the present invention takes the following ...

Claims

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Application Information

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IPC IPC(8): A23L1/325A22C25/00A23B4/06A23L17/00
CPCA22C25/00A23B4/06
Inventor 刘西磊韦成昱贾立国李义辉杜玉兰
Owner FANGCHENGGANG HAIYING AGRI PROD COMPREHENSIVE DEV
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