Producing method of quick-frozen, flavored and flour-attached horse mackerel fillets

A production method, the technology of horse mackerel, which is applied to the functions of food ingredients, the use of chemicals to preserve meat/fish, food ingredients as taste improvers, etc., can solve the problems of no fresh fish taste, short shelf life, bad taste, etc. , to achieve unique flavor, long shelf life, and inhibit the growth of harmful microorganisms

Inactive Publication Date: 2016-02-17
HENGMAO IND GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the shortcomings of heavy fishy smell, poor taste, no fresh fish taste and short shelf life of horse mackerel products in the prior art, the invention provides a quick-frozen seasoning with reasonable process, strict process, strong operability and high production efficiency. The preparation method of sticky powder horse mackerel fillet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030]A kind of preparation method of quick-frozen seasoning sticky horse mackerel fillet, it goes through the following specific process steps:

[0031] (1) The selection of raw materials: the fresh horse mackerel soaked and thawed in salt water with a concentration of 2.5% is used as a raw material for use as a raw material for subsequent use;

[0032] (2) Processing of raw materials: remove the hard thorns on the outer back of the horse mackerel raw materials selected in step (1) with a knife, then cut off the head obliquely and straightly along the back of the fins, and then cut off the head from the tail of the fish body along its vertebrae Cut into the headless end, separate the fish body and vertebrae on both sides, remove the viscera, remove the abdominal bone and fish bones from the fish body, and make spineless horse mackerel fillets; among them, the center of the fish body during the processing of horse mackerel raw materials The temperature is controlled at -4°C; ...

Embodiment 2

[0043] A kind of preparation method of quick-frozen seasoning sticky horse mackerel fillet, it goes through the following specific process steps:

[0044] (1) The selection of raw materials: the fresh horse mackerel soaked and thawed in salt water with a concentration of 2% is used as a raw material for use as a raw material for subsequent use;

[0045] (2) Processing of raw materials: remove the hard thorns on the outer back of the horse mackerel raw materials selected in step (1) with a knife, then cut off the head obliquely and straightly along the back of the fins, and then cut off the head from the tail of the fish body along its vertebrae Cut into the headless end, separate the fish body and vertebrae on both sides, remove the viscera, remove the abdominal bone and fish bones from the fish body, and make spineless horse mackerel fillets; among them, the center of the fish body during the processing of horse mackerel raw materials The temperature is controlled at -3°C;

...

Embodiment 3

[0056] A kind of preparation method of quick-frozen seasoning sticky horse mackerel fillet, it goes through the following specific process steps:

[0057] (1) The selection of raw materials: the fresh horse mackerel soaked and thawed in salt water with a concentration of 3% is used as a raw material for use as a raw material for subsequent use;

[0058] (2) Processing of raw materials: remove the hard thorns on the outer back of the horse mackerel raw materials selected in step (1) with a knife, then cut off the head obliquely and straightly along the back of the fins, and then cut off the head from the tail of the fish body along its vertebrae Cut into the headless end, separate the fish body and vertebrae on both sides, remove the viscera, remove the abdominal bone and fish bones from the fish body, and make spineless horse mackerel fillets; among them, the center of the fish body during the processing of horse mackerel raw materials The temperature is controlled at -5°C;

...

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Abstract

The invention discloses a producing method of quick-frozen, flavored and flour-attached horse mackerel fillets and aims to solve problems that existing horse mackerel products have the heavier smell and the poor taste, have no fresh fish flavor and have short shelf lives. According to the producing method, fresh horse mackerel which are frozen and unfrozen by saline water are taken as raw materials, back solid spines and horse mackerel heads are removed, two sides of horse mackerel bodies are sliced along vertebras, internal organs are removed, the horse mackerel bodies are taken, belly bones and fish bones are removed, and bone-free horse mackerel fillets are obtained; the bone-free horse mackerel fillets are washed with running water and then soaked in salt and sugar water, histamine is reduced, salt and sugar on surfaces of the fillets are washed away, the fillets are placed in clear water for ultra-high pressure processing and then immersed in a flavoring liquid to be impregnated to be tasty, then floating liquids on the surfaces of the fillets are drained, outer surfaces of the fillets are coated with paste, bread flour is attached to the outer surfaces, the fillets are subjected to cold sterilization by the aid of an electron beam, quick-frozen, packaged and detected to be qualified, and the quick-frozen flavored flour-attached horse mackerel fillets are produced. The producing method adopts the advanced process and reasonable procedures and is high in operability. The fillets produced with the method are safe, sanitary and convenient to eat, have the long shelf life, taste fresh and mellow and have the unique flavor.

Description

technical field [0001] The invention relates to the preparation of aquatic food products, in particular to a method for preparing quick-frozen seasoned sticky horse mackerel fillets. Background technique [0002] Horse mackerel, also known as horse mackerel, is a migratory fish in the middle and upper layers. It swims quickly and likes to gather in groups. Distributed in the coastal waters of my country, North Korea, Japan and other waters, it is a fish with high economic value. Horse mackerel has high protein content, rich hemoglobin content, medium fat content, and more calcium, zinc, iron and vitamins A, E, etc. In addition, horse mackerel also contains DHA and EPA, two unsaturated vitamins with health effects. Fatty acid, regular consumption of horse mackerel can prevent high blood pressure and stroke. [0003] Horse mackerel has a very high protein content, so it must be eaten fresh, otherwise excessive histamine will be produced in the fish body, which can cause aller...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L27/00A23B4/10A23B4/14
CPCA23B4/10A23B4/14A23V2002/00A23V2200/30A23V2200/14A23V2300/38
Inventor 袁玉刚张艳李英霞
Owner HENGMAO IND GRP
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