Processing process of instant smoked fish

Abstract

The invention discloses a processing process of instant smoked fish, belonging to the technical field of aquatic product processing. The processing process comprises the following steps: pre-treatment, two times of fishy smell removing treatment, pickling, blanching, dehydration, drying, oil frying, immersing and packaging. According to the processing process, grass carps with low meat rate and heavy earthy smell are used as raw materials and are subjected to two times of fishy smell removing treatment, so that the problem that the earthy smell of the grass carps is heavy is solved; a production process is parameterized so that the stability of product quality is improved and the industrial large-scale production is facilitated; the instant smoked fish product produced by the method disclosed by the invention has a uniform size; the fish meat is tight and chewy and has a delicious taste; the instant smoked fish is not limited by time and places and can be instantly eaten; and the method is easy to control, the production method is efficient and environmentally friendly, and the economic benefits and market competitiveness are improved.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a processing technology of instant smoked fish. Background technique [0002] Fish meat is rich in protein, and its protein content is 15%-20%, which belongs to high-quality protein. The muscle fibers of fish meat are short, the water content is high, the protein tissue structure is soft, easy to digest and absorb, and the digestibility reaches 87%-98%. Generally, fish has less fat content, is a high-protein, low-calorie food, and is an animal food superior to poultry and livestock. Fish contain 1%-2% of inorganic salts, including calcium, phosphorus, potassium, copper, zinc, selenium and so on. Freshwater fish contain 50-400 micrograms of iodine, and are also extremely rich in vitamin A, vitamin D, hydrochloric acid, and vitamins B1 and B2. Therefore, it is very important to make full use of freshwater fish resources, deeply process them, and dev...

AI Technical Summary

Problems solved by technology

Grass carp's deep processing is limited due to its low meat harvesting rate and strong earthy smell

The traditional method of smoked fish takes a long time to process, is complicated to operate, and has great limitations in consumption. Processing smoked fish into convenient and ready-to-eat flexible packaging products can meet consumers' needs for traditional food, and is of great significance to the deep processing of freshwater fish in my country

However, the traditional smoked fish is dried by drying in the sun or charcoal fire. The former cannot guarantee the hygienic condition, while the latter is not easy to control and affects the product quality.