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Method for processing instant fish products

A processing method and technology of fish products, applied in the direction of food science, etc., can solve problems such as poor organizational structure and color, uneven product quality, poor taste and taste, etc., to shorten the marinating time, facilitate production, and improve color Effect

Inactive Publication Date: 2018-03-06
HUNAN AGRICULTURAL UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] The technical problem solved by the present invention is that the yield rate of ready-to-eat fish products in the prior art is low, the organizational structure and color of the product are not good, the quality of the product is uneven, and the taste and mouthfeel are poor

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  • Method for processing instant fish products

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Embodiment 1

[0031] The present embodiment provides a kind of processing method of ready-to-eat fish product of the present invention, comprises the following steps:

[0032] (1) Selection: After confirming that the raw material dried fish meet the quality requirements, the raw raw dried fish are graded according to size, the length of the dried fish is 2-3cm, moderate 4-6cm, long 7-10cm, and the impurity powder is removed.

[0033] (2) Soaking: pour 500Kg of water into the soaking bucket, then pour 100Kg of the dried young fish selected in step (1) into the soaking bucket, add 1.25Kg of salt and 0.5Kg of compound phosphate, stir evenly, and soak at room temperature for 13 hours.

[0034] (3) Cleaning: Take out the dried fish larvae soaked in step (2), wash and drain.

[0035] (4) Frying: Put the cleaned and drained fish larvae into a dynamic fryer for frying. The frying temperature is 210°C and the frying time is 110s. The purpose is to remove the fishy smell and moisture and make the fis...

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Abstract

The invention discloses a method for processing instant fish products. The method comprises the following steps: (1) soaking young fishes in a composite saline solution, and cleaning and draining; (2)frying the soaked young fishes; (3) micro-boiling and marinating the fried young fishes in modified bittern for 25-35 minutes, wherein the modified bittern comprises salt and composite phosphate, controlling the temperature of the modified bittern to be 98-105 DEG C in the micro-boiling and marinating process, controlling the mass percentage of the salt in the modified bittern to be 1.5-3.0%, andcontrolling the mass percentage of the phosphate in the modified bittern to be 0.05-0.15%; and (4) burdening, packaging, sterilizing and airing the young fishes treated in the step (4), thereby obtaining the instant fish products. The instant fish products prepared by the processing method are high in yield and low in cost, and the quality and taste of the products can be improved.

Description

technical field [0001] The invention relates to a processing method for ready-to-eat fish products, in particular to a processing method for improving the yield of ready-to-eat fish products, and belongs to the field of processing fish meat products in sauce and marinade. Background technique [0002] Ready-to-eat fish products refer to the ready-to-eat fish products that use dried male fish, small whitebait, flounder and other fish larvae as the main raw materials, after selection, soaking, frying, and marinating, adding auxiliary materials and mixing materials, and packaging and other processes. At present, ready-to-eat fish products only control the phosphate content in the pre-treatment of fish larvae, so that the phosphate content in the larvae reaches the preset range. However, during the marinating process, there is a large amount of water evaporation and high salt content in the brine, which is not conducive to the migration of water into the larvae fibers during the...

Claims

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Application Information

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IPC IPC(8): A23L17/10
Inventor 王远亮曾敏王传花赵紫薇成焕吴忠坤
Owner HUNAN AGRICULTURAL UNIV
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