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A production process and technology of sea bass, which is applied in the field of production technology of seasoned grilled sea bass, can solve the problems of divergent meat quality, loss of elasticity of fish meat, poor fish taste, etc., and achieve the effect of tender meat, extended shelf life, and meat quality and elasticity
Inactive Publication Date: 2020-12-29
青岛一鲁鲜食品有限公司
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Abstract
Description
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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
Method used
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Embodiment 1
[0024] A preparation process of seasoned grilled sea bass, comprising the following steps:
[0025] (1) Bleeding of live fish, with a knife on the chin of the fish;
[0026] (2) After the hematemesis is over, put the fish that has been operated on into clean water at 2°C for soaking and cleaning;
[0027] (3) After cleaning, carry out rough processing to remove fish scales, gills and viscera, and then wash them with clean water;
[0028] (4) Marinate, put the fish into the salt water pool and marinate for 48 hours, then take it out, put the pressure plate on the water surface of the salt water pool during the pickling process to ensure that all the fish are under the water surface, the pressure plate is made of stainless steel with a handle plate, wherein the salt content of the brine in the brine pool is 10%, and the temperature of the brine is 5°C;
[0029] (5) Soak the fish in clear water for 14 hours, then remove;
[0030] (6) After the fish is changed into a knife, put...
Embodiment 2
[0035] A preparation process of seasoned grilled sea bass, comprising the following steps:
[0036] (1) Bleeding of live fish, with a knife on the chin of the fish;
[0037] (2) After the hematemesis is over, put the fish that has been operated on into clean water at 2°C for soaking and cleaning;
[0038] (3) After cleaning, carry out rough processing to remove fish scales, gills and viscera, and then wash them with clean water;
[0039] (4) Marinate, put the fish into the salt water pool and marinate for 56 hours, then remove it, put a pressure plate on the water surface of the salt water pool during the pickling process to ensure that all the fish are under the water surface, the pressure plate is made of stainless steel with a handle plate, wherein the salt content of the brine in the brine pool is 12%, and the temperature of the brine is 5°C;
[0040] (5) Soak the fish in clear water for 16 hours, then remove;
[0041] (6) After the fish is changed into a knife, put it ...
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Abstract
The invention belongs to the technical field of food processing, and particularly relates to a preparation process of seasoned grilled perches. The preparation process of the seasoned grilled perchescomprises 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 out pickling, 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 theperches; (6) cutting the pickled perches into smaller pieces, and putting the cut perches into an air-drying machine room for air-drying treatment for 12-15 hours; (7) baking the air-dried perches for12-15 minutes by using an oven; and (8) carrying out packaging and vacuuming. The seasoned grilled perches prepared by the preparation process can be stored for a long time with original taste and flavor of the grilled perches maintained.
Description
technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a production process of seasoned grilled perch. 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 ...
Claims
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Application Information
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