Processing method of chilled fish

A processing method and technology for chilled fresh fish, applied in the preservation of meat/fish, preservation of meat/fish through freezing/cooling, food preservation, etc., can solve the problems of time-consuming and labor-intensive, and achieve simplified procedures, simple operation process and good appearance The effect of the complete fish shape

Inactive Publication Date: 2018-06-22
ANHUI FUHUANG SUNGEM FOODSTUFF GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is that although the nutrition of the fish is rich, for the fast-paced modern office workers, the processing of the fish takes time and effort, and the purpose is to provide a processing method for chilled fresh fish. Simple, the processed chilled fish has a co...

Method used

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Examples

Experimental program
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Effect test

Embodiment

[0030] The invention provides a kind of processing method of chilled fish, and concrete steps are:

[0031] Step 1. Select fresh and live Qingjiang fish that meet the requirements of the breeding environment and specifications and put them into the temporary breeding pond. They are temporarily raised in circulating water with a temperature of 15°C±2°C for half a day to eliminate the smell of mud. The temporary breeding density does not exceed 60 fish / m 2 ;

[0032] Step 2, take out the fish after temporary raising in step 1, cut deep into the blood-dense parts of the soft ligaments of the two gills of the fish head and let them bleed, and put them in a bloodletting pool with a room temperature of 16°C±2°C and a water temperature of 15°C±2°C Swim freely for 30 minutes, and carry out oxygenation operation in the bloodletting pool at the same time, until the blood flow is clean and the fish meat is white;

[0033] Step 3, fish out the fish with clean blood, and brush all the s...

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PUM

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Abstract

The invention discloses a processing method of chilled fish. The processing method comprises the following steps: firstly selecting healthy and safe live fish; temporarily rearing the live fish to remove fishy smell; then fishing out the live fish, letting blood, and removing fish scale; opening the back of the fish, and removing fish gill, viscera, teeth and belly nape; performing rinsing, and cutting the back; performing soaking, rinsing, pickling, bagging and quick freezing; and after quality inspection, performing boxing and refrigeration. The method is simple in operation process; the processed chilled fish is complete in fish appearance and long in shelf life; the unfrozen fish can be directly cooked and does not need to be cleaned; and fish with delicious taste can be cooked by onlyadding a small amount of other spices or no other spices during cooking, thereby simplifying the fish cooking procedure and especially meeting the consumption demands of fast-paced modern people.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing chilled fresh fish. Background technique [0002] Fish is a good aquatic food for tonic. It not only tastes delicious, but also has health benefits. The protein content of fish is twice that of pork, and it belongs to high-quality protein. The human body has a high absorption rate, and about 87-98% of it will be absorbed by the human body. Fish is rich in thiamine, riboflavin, niacin, vitamin D and a certain amount of calcium, phosphorus, iron and other minerals. Although the fat content in fish is low, the fatty acids in it have been proven to have hypoglycemic, heart-protecting and anti-cancer effects. Vitamin D, calcium, phosphorus, etc. in fish can effectively prevent osteoporosis. In addition, fish oil is also rich in vitamins A and D, especially the liver of fish has the most content. Fish also contain water-soluble vitamins B6, B12, niac...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L27/10A23B4/06
CPCA23B4/068A23V2002/00A23L17/00A23L27/10A23V2300/20A23V2250/032A23V2250/1614A23V2250/16A23V2250/214A23V2250/2132A23V2250/5026
Inventor 翟佳
Owner ANHUI FUHUANG SUNGEM FOODSTUFF GRP
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