Preparation process of soup-pickled perches

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a preparation process of soup-pickled perches. The preparation process of the soup-pickled perches comprises the following steps: (1) bloodletting a live perch, and cutting on the jaw of the perch by using a cutter; (2) after completion of the bloodletting, putting the cut perch into clear water for soaking and cleaning; (3) after completion of the cleaning, carrying out rough machining so as to have scales, gills and internal organs removed, and carrying out washing with clean water; (4) carrying outpickling, namely putting the washed perches into a salt water tank so as to have the perches pickled for 48-56 hours, putting a pressing plate on the water surface of the salt water tank during the pickling process so as to ensure that all the perches are under the water surface, and then, fishing out the perches; (5) soaking the perches in clear water for 14-16 hours, and fishing out the perches;(6) thoroughly washing the soaked perches with clear water, and thoroughly freezing the washed perches by using an instant freezer; and (7) hanging ice coats on the frozen perches, and carrying out packaging and vacuuming. The soup-pickled perches prepared by the preparation process can be stored for a long time with original taste and flavor of the perch meat maintained.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a production process of pickled perch in soup. 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. Among them, perch is one of the traditional edible fish in China. Perch contains protein, fat, carbohydrates and other nutrients, and also contains vitamin B2, niacin and trace amounts of vitamin B1, phosphorus, iron and other substances. Perch can nourish the liver and kidney, strengthen the spleen and stomach, reduce phlegm and relieve c...

AI Technical Summary

Problems solved by technology

[0003] In order to keep the fish for a long time, traditional crafts generally use 5-30% salted fish, and then dry it to keep the fish from rotting for a long time, but with this method, the original taste and texture of the fish have been lost

Or use the method of directly freezing the fish at low temperature, that is, cleaning the fish after removing scales, gills and viscera, and then directly cryopreserving the fish. Although this method can achieve long-term preservation of the fish, cooking the fish after thawing The taste is poor, the fish loses its elasticity and the meat quality diverges