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Preparation method for flounder herring products and products thereof

A production method and fish technology, applied in food drying, food science, etc., to achieve good taste, reduce surface oil burnt browning, and control fat extravasation

Inactive Publication Date: 2016-03-09
YELLOW SEA FISHERIES RES INST CHINESE ACAD OF FISHERIES SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

There are no other papers and patent reports on the use of flounder fish meat for the production of flounder products

Method used

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  • Preparation method for flounder herring products and products thereof
  • Preparation method for flounder herring products and products thereof

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Effect test

Embodiment

[0021] The invention discloses a method for making a flounder flounder product. The method steps include raw material processing, washing, cutting, pickling, washing, drying and packaging.

[0022] 1. Raw material processing: Select turbot with shiny eyeballs, abundant and transparent mucus, and no damage to the surface of the turbot to freeze quickly, thaw in advance before processing, peel off the head and viscera, and clean up congestion and dirt.

[0023] 2. Washing: Turbot has a lot of mucus on its body surface, which makes it inconvenient to dissect. It takes time and effort to clean. From the comparison of the effects of various washing methods in Table 1 below, it can be seen that this patent uses 60°C salt water for 30 seconds. good results.

[0024] Table 1 Washing method of the present invention and the effect contrast of prior art washing method

[0025] method

[0026] 3. Cutting: Use a special cutter to cut the tail, and the fish fillets will be cut a...

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Abstract

The invention relates to a preparation method for flounder herring products and belongs to the technical field of processing of aquatic products. The preparation method comprises the following steps: handling the raw materials; washing; cutting; curing; brushing; drying; packaging, wherein the step of curing indicates performing hybrid curing of dry curing and wet curing under the conditions of temperature at 8-12 DEG C and salinity being 10%; the step of drying indicates drying in the combined manner of drying with hot air at 40-60 DEG C in the initial stage and drying with cold air at 20 DEG C in the later stage. According to the preparation method provided by the invention, the flounder mesh is prepared into the herring products, the flavor and variety of the products are increased and the value-added processing is performed.

Description

Technical field: [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a method for preparing a flounder flounder fish product and a product thereof. Background technique: [0002] Fish croaker products are traditional pickled products along the coast of China. For example, yellow croakers are mostly produced in the coastal areas of Zhejiang. At the beginning, fishermen in Zhejiang cut open fresh yellow croakers, cleaned the internal organs, marinated and dried them, and kept the original yellow croaker. Color, firmness, tenderness, and delicious taste, it is a characteristic local dish used by Zhejiang people to entertain guests. This patent draws lessons from the production methods of yellow croaker and eel carp, and improves the pickling method and drying method, which overcomes the easy oxidation of fish produced by traditional dry pickling (uneven pickling) and wet pickling (causing nutrient loss) , The disadvan...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L5/10A23L5/20
CPCA23V2002/00A23V2300/10
Inventor 王彩理滕瑜
Owner YELLOW SEA FISHERIES RES INST CHINESE ACAD OF FISHERIES SCI
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