Processing method of frozen prepared cultured large yellow croaker

Abstract

The invention provides a processing method of frozen prepared cultured large yellow croaker. The processing method comprises the following steps: firstly removing scale, viscera and gill of large yellow croaker, and cleaning up blood and impurities; cleaning with 30-40 g / L of a sodium chloride solution; draining at normal temperature or drying surface moisture of fish with cold wind; flavoring by impregnating fish into a flavoring liquid; extracting out air and packaging; carrying out ultrahigh pressure treatment at the pressure of 380-420 MPa for the holdup time of 5-10 min, and removing packages; drying at low temperature; rinsing with alkaline water for 10-20 min, and controlling pH to 9-11; drying at low temperature; and quick-freezing and packaging. By the above method, flavoring uniformity and delicious taste of cultured large yellow croaker can be effectively enhanced. The processing method is beneficial to raise quality and taste of the cultured large yellow croaker product.

Description

technical field [0001] The invention relates to the technical field of frozen-conditioned food processing, in particular to a processing method for frozen-conditioned and cultured large yellow croaker. Background technique [0002] Large yellow croaker (Pseudosciaenacrocea Richardson), a member of the Totoaceae family, commonly known as cucumber fish, big fresh fish, and large yellow croaker, is a wide-temperature and wide-salt migratory fish with a wide range of food habits. It inhabits the middle and lower layers of the offshore within 60 meters. Large yellow croaker is mainly distributed in the waters from the south of the Yellow Sea to the east of the Leizhou Peninsula. It was originally one of the four major economic fishes in the East my country Sea. It plays a very important role in the marine fisheries of my country and the western Pacific Ocean. In the late 1970s, due to excessive fishing and environmental pollution, the resources of large yellow croaker declined sh...

AI Technical Summary

Problems solved by technology

However, the seasoning in the original frozen conditioning large yellow croaker adopts the method of dipping, and the penetration rate is affected by the fish tissue and related environments (temperature, pressure), etc., and the taste is poor, so that the taste is unevenly distributed in the fish body, and the taste is in the fish. The surface and interior of the

Secondly, under the original processing methods, such as drying, degreasing, smoking and other processes, the unit operation makes the original flavor components of large yellow croaker lose, thereby reducing the umami taste

Images