Processing technology of spicy-flavored quick-frozen pickled sturgeon steaks

Abstract

The invention discloses a processing technology of spicy-flavored quick-frozen pickled sturgeon steaks. The processing technology comprises the following steps: pretreatment; cleaning and removal of fishy smell; cutting into blocks; pickling with hot and spicy taste; dishing and quick-freezing; and removing from a dish, inner packaging, metal detection, outer packaging, warehousing storage and ex-warehouse transportation. According to the processing technology, an independently researched and developed composite solution is matched with stirring in the early stage, so that the problem of heavyfishy smell of the sturgeon meat is solved, independently researched and developed spicy feed liquid is adopted in the later stage, the fishy smell of the sturgeon steaks is greatly reduced, and thesturgeon steaks are endowed with a special flavor. The product prepared with the technology is spicy and tasty and low in cholesterol content, has bright color, and is tender with a crispy crust, convenient to eat and long in shelf life.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing technology for quick-frozen marinated sturgeon steak with spicy flavor. Background technique [0002] Sturgeon is a "living fossil" in water with the largest individual, the earliest appearance, the longest life span, the slowest growth and the most vigorous vitality among the fishes in the world. At the same time, sturgeon is a very magical and special fish. Its different internal organs and different parts have different nutritional value and medicinal effects, but the fish meat of sturgeon is the most effective and most nutritious part. . Sturgeon meat has a complete amino acid structure, which is the most effective for strengthening the body, benefiting the brain and improving eyesight. It is an indispensable medicine for people with long-term low back pain and stomach problems. Long-term consumption can remove freckles, wrinkles, and balance...

AI Technical Summary

Problems solved by technology

However, the sturgeon industry in my country is dominated by caviar. After the sturgeon roe is taken, the fish meat is generally discarded and sold as low-priced feed raw materials, resulting in a great waste of sturgeon resources. Therefore, the development and utilization of sturgeon meat is an urgent problem in the sturgeon industry. The problem

[0003] The main reason for the low utilization rate of sturgeon meat is that the fishy smell of sturgeon is particularly strong, which seriously affects consumers’ acceptance of sturgeon meat. The traditional method of removing fishy smell mainly includes rinsing method. The rinsing method uses some food-grade chemicals dissolved in water Afterwards, rinse to remove the fishy smell. This method adopts chemical fishy smelly method, which is easy to leave chemical substances. Therefore, research on a processing technology of spicy-flavored quick-frozen marinated sturgeon fillets will help promote the utilization of fish-hunting meat and the development of the sturgeon industry. of great significance