Production method of whole-piece instant fish meat

A production method and technology of fish meat, applied in food science, dry preservation of meat/fish, etc., to achieve the effects of being easy to eat, ensuring shelf life, and ensuring safety

Inactive Publication Date: 2019-05-21
青岛一鲁鲜食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There is no ready-to-eat freshwater fish

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0026] A method for preparing whole block instant fish, the steps are as follows:

[0027] 1) Select the fish whose death time is the same day to ensure the quality of the selected fish.

[0028] 2) Remove the external impurities and internal impurities of the fish, and carry out secondary cleaning, change the knife into slices, and the thickness of the fish fillets should not exceed 5mm. Remove external impurities and conduct the first cleaning, including removing gills, fins and teeth. The first cleaning is performed with edible water at or below 10°C, and the moisture is controlled; internal impurities are removed and the second cleaning is performed, including removing Fish viscera, for the second washing, use drinking water at or below 10°C.

[0029] 3) Marinate fish fillets; marinate for 12 hours with soy sauce, cooking wine, green onions, ginger, and spices.

[0030] 4) Drying and dehydration: Move it into a drying room for drying or quickly dry it in the sun to a moi...

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Abstract

The invention discloses a production method of whole-piece instant fish meat. The production method comprises the following steps that 1) fish of which the death time is that very day are selected, and the quality of selected fish meat is ensured; 2) external impurities and internal impurities of the fish are removed, secondary cleaning is carried out, the fish meat is cut into slices with a knife, and the thickness of the fish slices does not exceed 5 mm; 3) the fish slices are pickled; 4) drying and dewatering are carried out; 5) drying and cooling are carried out; 6) the cooled cooked fishslices are subpackaged into polyethylene film small bags for vacuum package. The production method of the whole-piece instant fish meat has the advantages that the design is reasonable, the steps aresimple, the operability is strong, the nutritive value and delicious taste of fish cannot be destroyed, different mouthfeels can also be produced, the rich mouthfeels increase the selection of people,it is ensured that the whole-piece instant fish meat cannot contain high-content grease, and the health of consumers is protected.

Description

technical field [0001] The invention relates to the technical field of food processing, and more specifically, belongs to a method for making whole block ready-to-eat fish meat. Background technique [0002] The edible history of fish is long, and this is because fish is rich in nutrition and delicious. Fish has the advantages of high nutritional value, good taste and easy digestion and absorption. Studies have found that fish is rich in vitamins (such as vitamin A, vitamin D and B vitamins, etc.), enzymes, minerals (such as calcium, phosphorus, potassium, iodine, zinc, selenium, etc.), unsaturated fatty acids and excellent Nutrients such as protein. [0003] Also there is no ready-to-eat freshwater fish jerky sheet that can be used for chewing on the market at present. How to process ready-to-eat freshwater dried fish slices that are not only delicious but also maintain nutritional value and can be chewed is a technical problem that people are eager to solve. [0004] I...

Claims

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Application Information

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IPC IPC(8): A23L17/10A23B4/03
Inventor 张桢
Owner 青岛一鲁鲜食品有限公司
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