Preparation method of high-quality ready-to-eat flavored freshwater fish products

Abstract

The invention discloses a preparation method of high-quality ready-to-eat flavored freshwater fish products, wherein the preparation method comprises the following steps: (1) raw material treatment: slaughtering raw freshwater fishes, repeatedly rinsing with clear water, adding edible salt and cooking wine, pickling, soaking and rinsing the pickled fishes with clear water, then drying, and dicingto obtain fish blocks; (2) deep-frying and marinating: marinating the fish blocks obtained in the step (1) after high temperature deep-frying, and drying the marinated fish blocks to semi-finished products; (3) seasoning: adding spices and edible oil to the semi-finished product prepared in the step (2), and seasoning; and (4) packaging and sterilization: bagging the freshwater fishes seasoned inthe step (3), sealing a mouth in vacuum, and then sterilizing. The invention aims to provide the preparation method of the high-quality ready-to-eat flavored freshwater fish products. The products produced by the method have the advantages of good freshness, suitable degree of tightness of meat quality, no fishy smell, strong fish flavor, great taste, pure taste, full taste and full aftertaste.

Description

technical field [0001] The invention belongs to the field of food, in particular to a preparation method of high-quality ready-to-eat flavored freshwater fish products. Background technique [0002] my country's freshwater fish resources are extremely rich, but due to traditional processing methods or due to certain processing conditions, the quality is often unsatisfactory. For example, high-salt pickling and sun-drying are traditionally used. Although the processing is simple, the meat is not fresh and the salt content is too high. The result is poor quality and unhealthy. When further processing is made into snack food, steps such as frying, marinating, drying, batching and high-temperature sterilization cannot be carried out, and as a result, the quality cannot be improved and promoted, and the taste is not good. [0003] The existing pickling method is to marinate the freshwater fish with marinade, but it takes at least one or two days to marinate in this way, and the...

AI Technical Summary

Problems solved by technology

[0002] my country's freshwater fish resources are extremely rich, but due to traditional processing methods or due to certain processing conditions, the quality is often unsatisfactory

For example, traditional high-salt pickling and sun-drying, although the processing is simple, the meat is not fresh and the salt content is too high

The result is poor quality and unhealthy

After further processing to make snack food, the steps of frying, marinating, drying, batching and high-temperature sterilization were not carried out. As a result, the quality was not improved and the taste was not good.

[0003] The existing pickling method is to marinate the freshwater fish with marinade, but it takes at least one or two days to marinate in this way, and the marinade is soaked from the skin or the surface of the fish. It is easy to cause problems such as uneven flavor on the surface and inside of the meat, unstable quality, and uneven color development

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