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Method for processing bone-free fish

A processing method and fish body technology, which are applied in the fields of food preparation, food science, and application, can solve the problems of sticking fishbone, difficult to remove fishbone, affecting fish consumption, etc. attractive effect

Inactive Publication Date: 2006-07-26
刘怀昌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, its fish bones, fish bones and fish scales of the fish we cook daily are inedible, and because the fish bones are not easy to remove, many people have the experience of being stuck by the fish bones when eating, which directly affects people, especially young children, on fish. The consumption of fish, and the discarding of fish scales, fish bones and fish bones also caused a huge waste of fish nutrients, especially keratin, glial protein and calcium

Method used

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Embodiment Construction

[0014] The processing method of the thornless fish of the present invention, it is made according to the following steps:

[0015] Step 1: Select fish with complete fish body, bright fish scales, bright red gills, and a body length of 40-50cm, remove the sundries attached to the fish body, and clean them with running water; along the center line of the fish back from head to tail Cut the fish open, remove the viscera and gills, keep the lower jaw, the belly belt is full and not damaged, and separate the fish according to the size of the fish for later use;

[0016] Step 2: Put the above prepared fish on the grate plate and send it into the tunnel dryer for drying until the outside is dry and the inside is wet. 38°C-42°C, the speed of hot air is 2-3m / s;

[0017] The third step: pour the fish and edible oil into the container according to the weight ratio of 1:6-12, raise the oil temperature to 150--220°C, put the fish prepared in the second step into the hot oil Deep-fry for ...

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Abstract

The invention discloses the handing method for fish, comprising the following steps: choosing the fish, cutting the fish along with the center back line, cleaning the viscera and branchia, 2 sending the fish into tunnel drier, 3 adding the 6-12g edible oil per 1g fish, heating the oil at 150-220Deg.C, frying the fish for 1-8 minutes; 4 putting the fried fish into baste; 5 vacuum-packing the fish, 6 sterilizing with vapor, and carrying out soft treatment. The method has the advantages of good external appearance and containing abundant calcium and minor elements.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for processing spineless fish. Background technique [0002] The nutritional value of fish is extremely high. Because of its delicate meat, delicious taste and easy absorption, it is especially suitable for the elderly and children. Moreover, fish meat has less fat content than other meats. Among the fats it contains, there is a kind of fat that is very beneficial to health. Fatty acid composition, and rich fatty acid makes fish a recommended food for preventing cardiovascular diseases. At the same time, fish bones are rich in calcium and trace elements. Regular consumption can prevent osteoporosis. It is very beneficial for middle-aged and elderly people whose bones are beginning to age. However, its fish bones, fish bones and fish scales of the fish we cook daily are inedible, and because the fish bones are not easy to remove, many people have the experience of being st...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L1/01B65B31/02A23L17/00A23L5/10
Inventor 刘怀昌方聚法
Owner 刘怀昌
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