Industrial production method for fish meat

Abstract

The invention relates to an industrial production method for fish meat. The production method specifically comprises the following steps of 1 live fish treating, wherein live fishes are paunched to remove the viscera and surface scales; 2 cleaning and draining, wherein the treated fishes are cleaned up with clean water, and then the surface water is drained out; 3 flavoring smearing and pickling, wherein the surfaces of the drained fishes are smeared with cooking wine in a dipping mode, fresh ginger and green onions are chopped and mixed into table salt, the fish viscera are evenly smeared with mixed flavoring firstly, then the fish surfaces are smeared with the mixed flavoring after the viscera are smeared, and finally the fishes are pickled for 5-8 days under the low-temperature condition at 0 DEG C-6 DEG C until the fish meat is uniformly flavored; 4 fish finishing and air drying, wherein the pickled fishes are taken out and cleaned up with warm water with the temperature of 52 DEG C-58 DEG C, and the cleaned fishes are hung with iron hooks and aired at a ventilated and sunny place; 5 vacuum packaging, wherein vacuum packaging is performed on the air-dried fishes. The industrial production method for the fish meat has the advantages of being short in producing time and capable of completely achieving industrial production.

Description

technical field

[0001] The invention relates to a food production method, especially a fish meat production method. Background technique

[0002] With the continuous improvement of people's living standards, people's pursuit of diversification, quality and nutrition of diet is also constantly improving. Fish products are an indispensable delicacy in people's life. Salted fish is easy to store and convenient to eat, so people salt the fish for consumption. Since salted fish is pickled and air-dried under natural conditions, in order to prevent product spoilage, it can only be produced in winter, and at the same time, it is necessary to maintain a high salinity of the product. Under the conditions of low temperature and high salt, although the spoilage of microorganisms is effectively controlled, it also reduces the rate of air-drying and the activity of endogenous enzymes in fish meat, and slows down various biochemical reactions that form the unique flavor of cured products...