Deep processing technology of cooked mandarin fish
A technology for deep processing of mandarin fish, which is applied in the field of deep processing of cooked mandarin fish. It can solve the problem that mandarin fish is easy to be broken, and achieve the effect of not easy to break, delicious taste, and fast and convenient consumption.
Inactive Publication Date: 2017-12-22
CHIZHOU UNIV
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Problems solved by technology
However, in the traditional cooking process of mandarin fish, mandarin fish is prone to fragmentation during the cooking process and subsequent transportation and sales process.
Method used
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Embodiment Construction
[0015] Below in conjunction with specific embodiment, further illustrate the present invention. It should be understood that these examples are only used to illustrate the present invention and are not intended to limit the scope of the present invention. In addition, it should be understood that after reading the teachings of the present invention, those skilled in the art can make various changes or modifications to the present invention, and these equivalent forms also fall within the scope defined by the appended claims of the present application.
[0016] A deep processing technology for cooked mandarin fish, comprising the following steps:
[0017] (1) Raw material processing: take fresh mandarin fish and put it on the slaughter table to slaughter with a knife, remove the scales, remove the viscera after opening, wash with clean water and set aside;
[0018] (2) Preliminary marinating: put the cleaned mandarin fish in a marinating container, then add salt, cooking wine,...
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The invention relates to a deep processing technology of cooked mandarin fish, belongs to the technical field of food processing, and aims at the problem that the conventional mandarin fish are easily fragmented in the cooking process and the transportation process. The deep processing technology disclosed by the invention comprises the following steps of (1) processing raw materials; (2) performing preliminary pickling to enable the pickled mandarin fish to be tasty; (3) preparing spice water; (4) seasoning the mandarin fish; (5) performing draining and air-drying: hanging the mandarin fish after being soaked with the spice water in a shady place, performing draining and air-drying, or performing air-drying with an air-drying machine, and requiring that the air-drying time to be not less than 40 hours; (6) performing vacuum packaging; (7) performing cooking and sterilization; (8) performing cooling; and (9) performing cold storage. Through an air-drying technology, 60-70% of the moisture in the mandarin fish can be removed, and the protein texture of the mandarin fish shrinks and is fiberized, so that the mandarin fish cannot be easily fragmented in the cooking process and the subsequent transportation process.
Description
technical field [0001] The invention relates to the technical field of food processing, in particular to a deep processing technology for cooked mandarin fish. Background technique [0002] Mandarin fish is one of the "Four Famous Freshwater Fishes" in my country. Its meat is tender, with few thorns and more meat. The meat is petal-shaped and delicious. It is the best among fish. Nowadays, for the sake of convenience, people cook the fish food and then pack it in a vacuum to preserve it for a long time. It is very convenient to take it apart and eat it immediately. However, in the traditional cooking process of mandarin fish, mandarin fish is prone to fragmentation during the cooking process and subsequent transportation and sales process. Contents of the invention [0003] Aiming at the problems of defects and deficiencies in the prior art, the present invention proposes a deep-processing process of cooked mandarin fish, which can remove 60-70% of the water of mandarin f...
Claims
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Login to View More IPC IPC(8): A23L3/10A23L17/00A23L27/00A23L3/36
CPCA23L3/10A23L3/36A23L17/00A23L27/00
Inventor 郭军
Owner CHIZHOU UNIV