Method for making bone-free common Japanese mackerel fillets through cold air drying and impregnating for flavoring

A technology of cold air drying and bone mackerel fillets, which is applied in the directions of food drying, preservation of meat/fish by freezing/cooling, food freezing, etc., can solve the problems of no fresh taste and poor taste, and achieve unique flavor, stable quality and extended shelf life. Effect

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 lack of fresh taste and poor taste of existing mackerel products, the present invention provides a method for making boneless mackerel fillets with advanced technology, reasonable procedures and strong operability. The mackerel fillets prepared by this production method Comprehensive nutrition, unique flavor, fresh and tender taste, delicious taste, no fishy smell, long shelf life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A method for preparing cold-air-dried and soaked boneless mackerel fillets, which undergoes the following specific process steps:

[0035] (1), selection of raw material: select fresh mackerel for use as raw material;

[0036] (2), raw material processing: the mackerel raw material selected in step (1) adopts cutter to cut off the head obliquely and straightly after its fin, then cuts into the head from the tail of the fish body along its vertebrae, and the fish body on both sides and Slice the vertebrae, remove internal organs, abdominal bones and fish bones, and then cut the fish body into mackerel fillets; during the raw material processing process, the central temperature of the fish body is controlled at -4°C;

[0037] (3), cleaning and draining: wash the mackerel fillets prepared in step (2) with clear water several times to remove impurities including peritoneum and blood stains, wash until the meat surface of the fish fillets is white, and drain the surface wate...

Embodiment 2

[0050] A method for preparing cold-air-dried and soaked boneless mackerel fillets, which undergoes the following specific process steps:

[0051] (1), the selection of raw material: it is the fresh mackerel that immersing and thawing in the salt water of 2% to be frozen for use as raw material;

[0052] (2), raw material processing: the mackerel raw material selected in step (1) adopts cutter to cut off the head obliquely and straightly after its fin, then cuts into the head from the tail of the fish body along its vertebrae, and the fish body on both sides and Slice the vertebrae, remove internal organs, abdominal bones and fish bones, and then cut the fish body into mackerel fillets; during the raw material processing process, the center temperature of the fish body is controlled at -5°C;

[0053] (3), cleaning and draining: wash the mackerel fillets prepared in step (2) with clear water several times to remove impurities including peritoneum and blood stains, wash until the...

Embodiment 3

[0066] A method for preparing cold-air-dried and soaked boneless mackerel fillets, which undergoes the following specific process steps:

[0067] (1), the selection of raw material: it is the fresh mackerel that immerses and thaws in the salt water of 3% that freezing is incorporated in concentration for use as raw material;

[0068] (2), raw material processing: the mackerel raw material selected in step (1) adopts cutter to cut off the head obliquely and straightly after its fin, then cuts into the head from the tail of the fish body along its vertebrae, and the fish body on both sides and Slice the vertebrae, remove internal organs, abdominal bones and fish bones, and then cut the fish body into mackerel fillets; during the raw material processing process, the central temperature of the fish body is controlled at -3°C;

[0069] (3), cleaning and draining: wash the mackerel fillets prepared in step (2) with clear water several times to remove impurities including peritoneum ...

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Abstract

The invention discloses a method for making bone-free common Japanese mackerel fillets through cold air drying and impregnating for flavoring and mainly solves the problems that an existing common Japanese mackerel product does not have fresh taste and tastes bad. The method comprises steps as follows: fresh common Japanese mackerels or thawed frozen fresh common Japanese mackerels are selected as raw materials, after the head is removed, each fish body is sliced along the vertebra, then viscera, belly bone and fishbone are removed, and the common Japanese mackerel fillets are prepared from the fish body through cutting; the common Japanese mackerel fillets are cleaned up and soaked in salt and sugar water for reduction of histamine, then the common Japanese mackerel fillets are taken out, subjected to surface salt and sugar removing and placed in clear water for ultrahigh pressure processing and then are impregnated in a flavoring liquid for impregnating and flavoring, and after low-temperature fermentation, cold air drying, anti-freezing impregnation processing, electron-beam cold sterilization, quick-freezing, packaging and detection of qualification, the bone-free common Japanese mackerel fillets are obtained. The making method has the advantages of reasonable technology, high operability and high making efficiency; the common Japanese mackerel fillets made with the method taste mellow and delicious, are free of fishy smell, and have palatable sweet and salty taste, unique flavor, abundant nutrition and long guarantee period.

Description

technical field [0001] The invention relates to aquatic food products, in particular to a method for making boneless mackerel fillets soaked in cold air. Background technique [0002] Mackerel, with a stout body, a spindle shape, and a strong tail peduncle, is one of the important pelagic fishes in China. According to determination, every hectogram edible part contains 21.4 grams of protein, 7.4 grams of fat, 20 mg of calcium, 226 mg of phosphorus, 2.0 mg of iron, 0.03 mg of thiamine, 0.29 mg of riboflavin, and 9.7 mg of niacin. In addition to its high nutritional value, mackerel also has high medicinal value. The meat of mackerel is used as medicine, with a sweet and flat taste, and has the function of nourishing and strengthening. It is used to treat chronic gastrointestinal diseases, tuberculosis injury, neurasthenia, etc. [0003] Mackerel has firm meat and high protein content, so it must be eaten fresh, otherwise, after the tide breaks (the death time exceeds 2 days),...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L5/20A23L29/30A23L5/41A23L33/115A23L33/12A23L33/15A23L3/3472A23B4/09
CPCA23L3/3472A23B4/06A23V2002/00A23V2200/048A23V2200/222A23V2200/15A23V2200/16A23V2200/30A23V2250/1614A23V2250/61A23V2250/636A23V2250/5488A23V2250/708A23V2250/186A23V2300/46A23V2300/20A23V2300/10A23V2250/606A23V2250/612A23V2250/616
Inventor 李洁张卫岳民
Owner HENGMAO IND GRP
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