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Mackerel block processing technology

A processing technology, mackerel technology, applied in the fields of preservation of meat/fish by freezing/cooling, food science, food freezing, etc., can solve the problems of poor taste, loss of fresh taste, etc., to achieve stable quality, promotion of consumption, and high production efficiency. Effect

Inactive Publication Date: 2021-06-25
QINGDAO YAODONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in addition to fresh mackerel, products such as dried fish marinated by fresh mackerel as raw materials and cans, fish floss and fish balls have also appeared on the market, but the above-mentioned mackerel products have lost their fresh taste and poor mouthfeel.

Method used

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  • Mackerel block processing technology

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Embodiment Construction

[0041] The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only some, not all, embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without creative efforts fall within the protection scope of the present invention.

[0042] Mackerel block processing technology, such as figure 1 shown, including the following steps:

[0043] 1) Thawing of third-level slices: Take out the third-level mackerel slices in stock to thaw, and place single slices of mackerel in a basket; put them on the thawing rack to thaw naturally;

[0044] 2) Abdominal thorn removal: place the fish flat when trimming, with the meat side facing down, so that the head faces to the left and the tail faces to the righ...

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Abstract

The invention provides a mackerel block processing technology, which comprises the following steps: unfreezing three-stage slices, removing spines, inspecting, disinfecting and cleaning, pulling out spines, touching spines and inspecting, re-inspecting, rinsing, controlling water, freezing / partially freezing, cutting into sections, proportioning seasoning liquid, soaking, controlling liquid, dipping powder, inspecting, cooling, discharging from a single freezing machine, inspecting products, bagging, sealing, passing through a metal probe, boxing, re-weighing and sealing, packaging, inspecting in a box, and warehousing and refrigerating. The mackerel meat soaked in the seasoning liquid is unique in flavor and rich in nutrition, is quick-frozen and is always kept at the temperature of -18 DEG C or below, so that the freshness of the mackerel meat is ensured, nutrient substances of the mackerel meat can be reserved as far as possible, consumers can eat the mackerel meat anytime and anywhere, and consumption is promoted. The whole processing process of the mackerel blocks is carried out at low temperature, so that the freshness of the raw materials is ensured, the reproduction of microorganisms is inhibited, and the quality of the mackerel block products is ensured.

Description

technical field [0001] The invention relates to the field of aquatic product processing, in particular to a process for processing mackerel pieces. Background technique [0002] Mackerel, perciformes, scombroids, mackerel genus, also known as: mackerel, mackerel, oil mackerel, mackerel, green striped fish. Its body is stout, spindle-shaped, and its caudal peduncle is strong. It is one of the important pelagic fishes in China. According to determination, every hectogram edible part contains 21.4 grams of protein, 7.4 grams of fat, 20 mg of calcium, 226 mg of phosphorus, 2.0 mg of iron, 0.03 mg of thiamine, 0.29 mg of riboflavin, and 9.7 mg of niacin. In addition to its high nutritional value, it also has high medicinal value. Mackerel fish meat is used as medicine, with a sweet and flat taste, and has the function of nourishing and strengthening. It is used to treat chronic gastrointestinal diseases, tuberculosis injuries, and neurasthenia. [0003] Mackerel has firm flesh ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23B4/06
CPCA23B4/06A23V2002/00A23L17/10A23V2300/20
Inventor 苏志卫李新成李国
Owner QINGDAO YAODONG FOOD
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