Production technology of oil-soaked fish

Abstract

The present invention discloses a production technology of oil-soaked fish. The production technology comprises the following steps: (1) safety inspection; (2) washing treatment; (3) initial mud-smellremoving; (4) sea salt dry pickling; (5) secondary smell removing and steaming; (6) flesh taking and oil-frying; and (7) fish flesh oil-soaking and crispness treating. Compared with the prior art, the twice mud-smell removing treatments are used. Firstly, the fish is successively treated by yellow rice wine, sodium hydrogencarbonate and sodium chloride; wherein the yellow rice wine has a good smell removing effect; the sodium hydrogencarbonate is specifically used as a solution to be used as the main material for removing the mud-smell of the freshwater fish; and the treated fish is soaked ata constant temperature of 30-45 DEG C to basically remove the mud-smell. The sea salt dry pickling can enhance the toughness of the fish flesh and increases the unique taste of sea salt, so that thefish is especially excellent in flavor.

Description

technical field [0001] The invention relates to the technical field of fish food production and processing, in particular to a production process of fish soaked in oil. Background technique [0002] my country is the country with the highest output of aquatic products in the world. With the continuous increase in the output of freshwater fish in recent years, the processing and utilization of freshwater fish has also become the focus of attention. Freshwater fish is extremely rich in nutritional value and is an important source of high-quality protein. Tilapia occupies a very important position in freshwater aquaculture and has high nutritional value. Along with the acceleration of modern life rhythm, practical, convenient and fast instant food is more and more popular among people, especially by travelers. Therefore, instant fish products are gradually coming into the market. Existing instant fish products, Most of them have problems such as hard to chew, poor taste, and ...

AI Technical Summary

Problems solved by technology

Along with the acceleration of modern life rhythm, practical, convenient and fast instant food is more and more popular among people, especially by travelers. Therefore, instant fish products are gradually coming into the market. Existing instant fish products, Most of them have problems such as hard to chew, poor taste, and serious loss of nutrients. In addition, in order to prolong the shelf life, various preservatives are usually added, which have a negative effect on people's health, greatly reduce food safety, and cannot satisfy consumers. Convenience, delicacy and health demand

Moreover, for freshwater fish with a muddy smell such as tilapia, it is difficult to remove the muddy smell of tilapia itself well by ordinary processing technology, thus affecting the taste of the final product, and tilapia meat is firm and improperly processed. It is easy to cause the taste to be too strong, which is difficult for consumers to accept