Preparation method of fish belly premade dish

Abstract

The invention discloses a preparation method of a fish belly prefabricated dish, which comprises the following steps: preparing circulating water culture facilities of mandarin fish, adjusting water before culture, selecting fish fries, disinfecting before placing the fish fries, preparing fish fry bait formula, determining feed feeding rule, preparing before processing the mandarin fish, slaughtering and processing the mandarin fish, pickling the fish belly, and making the fish belly prefabricated dish. According to the preparation method of the fish belly prefabricated dish, efficient connection of breeding and processing is achieved, freshness and quality of a fish source are ensured, a water transfer process and biological membrane culture are optimized, a good water quality environment is created for mandarin fish, disease occurrence is reduced, the survival rate and growth quality of the fish are improved, and a scientific bait formula and feeding rules are adopted; according to the method, the siniperca chuatsi can grow quickly, the siniperca chuatsi can reach ideal weight and meat quality, high-quality fish belly premade dishes can be stably produced through strict quality control and standardized processes, and the siniperca chuatsi premade dishes have high market competitiveness.

Description

Technical Field

[0001] The invention relates to the field of agricultural technology and food processing technology, and in particular to a method for preparing a fish belly pre-cooked dish. Background Art

[0002] Mandarin fish, belonging to the genus Mandarin fish of the family Sinipoidea, subfamily Sinipoidea, order Perciformes, is a kind of edible freshwater fish that is unique to China and one of the four famous freshwater fishes in China. "White egrets fly in front of Xisai Mountain, peach blossoms flow in the water, and mandarin fish are fat." Mandarin fish is quite popular in the poems of ancient people. Mandarin fish has white, tender and delicious meat, no small bones, and is rich in protein. Every 100 grams of edible part contains 15.5-19.3 grams of protein and 0.4-3.5 grams of fat. According to the "China Fisheries Yearbook 2023", the national mandarin fish farming volume in 2022 was 401,490 tons, accounting for 1.48% of the total fish farming volume in the country.

[0003] Pre-prepared food is a combination of agriculture and food industry. It can not only take over the upstream but also extend to the downstream. From the front-end fish pond to the dining table, it is a new direction to comprehensively enhance the added value of agricultural products. The country attaches great importance to the development of pre-prepared food; governments at all levels have issued industrial support policies, and various standards related to pre-prepared food have also been issued at all levels to promote the stable development of pre-prepared food.

[0004] The demand for pre-prepared dishes is growing in the market. However, there are many problems in the production process of existing fish belly pre-prepared dishes. In the breeding stage, there is a lack of scientific and reasonable circulating water breeding facilities and water adjustment methods, which leads to a poor growth environment for fish and affects the quality and health of fish. In terms of feed feeding, the bait formula is unreasonable and the feeding rules are unscientific, which affects the growth rate and meat quality of fish. In the processing stage, the slaughtering, pickling and production processes are not perfect, making it difficult for the taste and quality of fish belly pre-prepared dishes to meet consumers' expectations. In addition, existing fish belly pre-prepared dishes generally use fish of poor quality, such as fish with large areas of trauma, fish meat is not firm, fish meat has a strong fishy smell, and even has the smell of rancidity. After processing, the smell is eliminated to make fish belly pre-prepared dishes, which contains major food safety issues. Summary of the invention

[0005] 1. Technical issues

[0006] In order to solve the problem of increasing the added value of agricultural products from the front-end fish pond to the dining table, the present invention aims to provide a method for preparing a fish belly pre-cooked dish. The method can enhance the deliciousness of mandarin fish and meet the fast-paced cooking requirements.

[0007] (II) Technical content

[0008] In order to solve the above technical problems, the technical solution of the present invention is: a method for preparing a fish belly pre-cooked dish, comprising the following steps:

[0009] S1. Preparation of circulating water aquaculture facilities for mandarin fish: The circulating water aquaculture pond and the processing workshop are in the same building. The circulating water aquaculture pond is divided into a breeding pond and a filtration pond. The breeding pond is on the first floor of the building, and the filtration pond is on the underground floor. The temporary holding pond and the processing workshop use freight elevators to transport fish to be processed; the processing workshop includes a live fish slaughtering workshop and a pre-treatment workshop on the third floor, a hot processing workshop and a quick freezing workshop on the fourth floor of the building, and a packaging workshop and a freezer on the fifth floor of the building;

[0010] S2. Water adjustment before breeding: Place 10 304 stainless steel mesh frames in the biochemical pool for water treatment, place the biological fillers in the mesh frames, turn on the aeration device at the same time to promote the movement of the biological fillers, then fill the fluidized pool with water to two-thirds of the height, and then prepare nitrifying bacteria solution. The configuration ratio is 1000g nitrifying bacteria powder plus 50g brown sugar, plus 50kg of fluidized pool water, the water temperature is 20-35℃, the activation time is 1-2 hours, after activation, add 500L of polypeptide stock solution, and compound. 200g amino acid, 100g silicon, magnesium, phosphorus and other mineral element powder, 3000ml yeast liquid, 1000ml lactic acid bacteria liquid, reactivate for 2-4 hours, pour into fluidized bed, cultivate biofilm, after 7-20 days, on the 5th and 15th days, add brown sugar water, polypeptide stock solution, composite amino acid mixture, the ratio is 6:2:1, after the biofilm is successfully formed, the circulating water equipment can be fully started, after 3-5 days of circulation, adjust the water temperature to 23-28℃, and then the mandarin fish can be cultured;

[0011] S3. Selection of fry: Select mandarin fish fry that have been domesticated by artificial feeding and can normally eat artificial compound feed, with a specification of 200-300g / tail, uniform body shape, free of diseases, and free of malachite green, nitrofurans, chloramphenicol, and ofloxacin residues;

[0012] S4. Disinfection before placing fry: Before placing mandarin fish fry, prepare fry disinfection water, use 10% povidone iodine, and configure it according to the ratio of 0.45ml of 10% povidone iodine per cubic meter of water. After the mandarin fish fry enters the breeding pond, it must be disinfected for 30 minutes. During disinfection, the oxygenation device must be turned on, and the pure oxygen device must be turned on when necessary to ensure that the dissolved oxygen is 5.4mg / L. After disinfection, all disinfection water is discharged and does not enter the circulating water system. After four-fifths of the water is discharged, the fish back is exposed to the water surface, and circulating water is added. It is still discharged for 10 minutes, the external discharge valve is closed, and the circulating water drainage valve is opened for breeding;

[0013] S5. Fish fry feed formula: After the mandarin fish fry are planted in the pond, they need to adapt for 6-12 hours before feeding. The feed formula weight ratio is as follows: 15-20 parts of white fish meal, 10-13% of Antarctic krill meal, 20-30 parts of imported fish meal, 5-8.5 parts of soybean meal, 2-4 parts of brewer's yeast powder, 2-4.55 parts of cassava starch, 2-4.5 parts of α-starch, 1-3 parts of fish oil, 1-3 parts of soybean oil, 2-5 parts of fish soluble pulp, 0.5-1.5 parts of monocalcium phosphate, 0.05-0.06 parts of yucca extract .01-0.05 parts, Eucommia ulmoides 0.01-0.05 parts, cinnamon bark 0.01-0.03 parts, mulberry leaf powder 0.01-0.02 parts, mildew inhibitor 0.01-0.05 parts, bile acid 0.01-0.1 parts, lysine 0.1-0.4 parts, methionine 0.1-0.2 parts, vitamin C 0.01-0.05 parts, carnivorous vitamin premix 0.1-0.5 parts, trace element premix 1-1.5 parts, the bait is processed by puffing floating material technology, and the bait is in the shape of a long column;

[0014] S6. Feeding rules: Feed once from 8 to 9 a.m. and once from 5 to 6 p.m. every day. Install an intelligent track-type feeding machine above the fish pond for feeding. After the mandarin fish are put into the pond, feed the same feed as the original breeding farm for 1 to 10 days. Starting from the 11th day, reduce the feed by 10% every day and gradually replace it with the mandarin fish feed produced by the formula in step S5. The breeding cycle is 90 days. When the weight is between 500g and 750g, it can enter the processing link;

[0015] S7. Preparation before processing mandarin fish: mandarin fish needs to fast for 1 day before processing. It enters the temporary holding pond through the transmission channel for specification sorting and dialysis. The processing specification is 500g±25g. The water temperature of the temporary holding pond is 16.5℃. Five days before the mandarin fish enters the temporary holding pond, the circulating water pool must be gradually cooled down by 2-3 degrees every day until the temperature is consistent with that of the temporary holding pond. The mandarin fish stays in the temporary holding pond for 4-8 hours. The mandarin fish spreads out in the pond, and the bottom of the pond is clean and free of feces. It can be sorted into specifications for the second time and sent to the ice water pool in the pretreatment workshop of the slaughtering workshop on the third floor. The water temperature of the ice water pool is between 0℃ and 2℃, and the ratio of ice to water is 4:6. 2.1-3‰ of sea salt is added. The mandarin fish is soaked in the ice water pool for 8-15 minutes. After the vitality is reduced, it enters the bleeding production line in the slaughtering workshop;

[0016] S8. Slaughtering and processing of mandarin fish: bleeding method, adopting the method of cutting the tail artery, the cut fish is placed in the bleeding tank, and the filtered water is flushed for bleeding. After 5-10 minutes, when the filtered water is bloodless, it enters the descaling production line in the slaughtering workshop, and the fish scales are removed in the descaling machine. After descaling, it enters the visceral production line in the slaughtering workshop, manually cuts the belly of the fish to remove the internal organs, cuts the gills, and then rinses it in pure water. After the internal organs are removed, the mandarin fish enters the cutting production line in the pre-treatment workshop, and the meat is cut and taken out, including fish belly, fish steaks, and fish fillets;

[0017] S9, marinating fish belly: the cut and cleaned fish belly is sent to the marinating production line in the pretreatment workshop. The seasoning formula for marinating 500g of fish is: 0.2-0.8 parts of black pepper, 2-6.4 parts of edible salt, 0.5-1.2 parts of rosemary, 1-1.8 parts of ginger powder, and 0.1-0.3 parts of lemon peel. The prepared marinade is evenly sprinkled on the surface of the fish belly, and the fish belly is placed in a low-temperature vacuum tumbling machine for tumbling and marinating. The marinating temperature is adjusted to 15°C, and the fish belly is tumbled and kneaded slowly for 30 minutes. After the tumbling and kneading, kneading is added to the fish belly. For every 500g of ketchup, 80g of smoothie, 340g of cherry tomatoes, and 80g of honey are mixed and mashed into a paste. 0.3ml of perfumed lemon juice is added. The prepared ketchup is evenly applied to the fish belly according to the ratio, and the fish belly is placed in a 2°C refrigerator for 6 hours. The marinated fish belly is neatly arranged in a vacuum bag, vacuumed, and then sent to the hot processing workshop;

[0018] S10. Preparation of fish belly pre-prepared dish: put the vacuumed fish belly into a pot with a water temperature of 55°C and cook for 12 minutes, take out the cooked fish belly from the pot, untie the vacuum bag, take out the fish belly and place it on a stainless steel plate, cut the cooled fish belly into blocks of 5cm*3cm in length, wrap the cut fish belly blocks with a layer of puff pastry, wrap the cut fish belly in the puff pastry, put it into a freezing tunnel for quick freezing, package the quick-frozen puff pastry fish belly, vacuum it, put it into an outer packaging box, and store it in a freezer warehouse at -18°C. The temperature must also be maintained at -18°C when selling. When cooking, the frozen puff pastry fish belly needs to be thawed in a refrigerator for 4-6 hours, and then the thawed puff pastry fish belly needs to be baked in an oven at a temperature of 180°C for 20 minutes. The puff pastry becomes golden lasagna, and the pre-prepared dish is ready.

[0019] Furthermore, the production process of the puff pastry is as follows: put 20-38g of butter in a bowl, put it in a water bath to dissolve, add 500g of flour to the dissolved butter, mix evenly, then add 2-5g of sugar, 10-15g of salt and 100-180g of cold water. Put it in a dough mixer, put in 20-50g of ice cubes, stir to form a smooth dough, cut the dough into 6 pieces without breaking it; wrap it with plastic wrap and put it in a refrigerator at 3 degrees Celsius for 4 hours. Place 200-300g of butter on a low-temperature operating platform, adjust the temperature to 4 degrees Celsius, roll it into a square piece with a thickness of 0.5cm, wrap it with plastic wrap, and refrigerate it in the refrigerator for 1 hour. Place the refrigerated dough and butter cubes on the low-temperature operating table, roll the dough into a dough sheet larger than the butter cubes, place the butter cubes on the dough sheet, wrap the butter block with the dough sheet, seal the edges, roll the butter dough block into a rectangle with a thickness of 30mm, fold the butter dough block three times, wrap it with plastic wrap, freeze it in the refrigerator for 30 minutes, and repeat the steps of rolling and folding the butter dough block 5 times.

[0020] Furthermore, the first floor of the building is the breeding area with a floor height of 6 meters, including multiple breeding ponds, each of which is 13 meters long, 3.2 meters wide and 1.5 meters high. The second floor is the temporary breeding area with a floor height of 6 meters, and each temporary breeding pond is 13 meters long, 1.5 meters wide and 90 centimeters deep.

[0021] Furthermore, the underground floor of the building is a water treatment area, which is divided into two areas, A and B. Area A covers an area of ​​3,500 square meters and treats the water quality of the breeding area, while Area B covers an area of ​​2,000 square meters and treats the water quality of the temporary breeding area. Areas A and B share a set of pure oxygen facilities to ensure the dissolved oxygen content in the water.

[0022] Furthermore, the water treatment area A includes 2 solid-liquid separation pools, 2 rotary drum filter pools, each rotary drum filter pool is equipped with 1 rotary drum filter, 2 biochemical pools, 2 oxygen-water fusion pools, 2 ultraviolet disinfection channels, 3 sets of chillers, and the circulation frequency of the water treatment area A is 12 times / day, and a new water supply pipe is installed in the rotary drum filter pool. The water treatment area B includes 3 brush pools, 3 rotary drum filter pools, each rotary drum filter pool is equipped with 1 rotary drum filter, 3 activated carbon expanded clay pools, 3 ozone treatment pools, 5 sets of chillers, and the circulation frequency of the water treatment area B is 2 times / hour, and a new water supply pipe is installed in the rotary drum filter pool.

[0023] Furthermore, an ecological purification pool with an area of ​​5-8 mu is configured outside the building. A biological floating bed is placed in the ecological purification pool, and aquatic plants and large aquatic algae are planted on the floating bed. Silver carp and bighead carp are cultured in the pool with a breeding density of 120 per mu. Emergent plants are planted beside the pond. The ecological purification pool is used to treat feces discharged from the solid-liquid separation pool. Every two years, the ecological purification pool is drained and dried. The silt after drying is dug up and sent to the ecological farm supporting the park for planting.

[0024] Furthermore, the temperature adjustment of the breeding water is also included between step S3 and step S4. Specifically, before the arrival of the mandarin fish fry, the water temperature of the original mandarin fish fry breeding farm is understood, and the breeding farm is asked to provide a breeding water temperature monitoring record for the past month. Then, based on the record and the water temperature before the fry are caught, the water temperature of the circulating water breeding pond is adjusted to be similar to that of the breeding farm, and the temperature difference cannot exceed ±1.5°C. After the arrival of the mandarin fish fry, the water in the circulating pool is pumped into the transport vehicle for transporting the mandarin fish for water exchange, which takes 30 minutes to 1 hour.

[0025] (III) Technical Effect

[0026] Compared with the prior art, the present invention has the following advantages:

[0027] 1. The present invention provides a method for preparing a fish belly pre-cooked dish, which realizes the efficient connection between breeding and processing and ensures the freshness and quality of the fish source.

[0028] 2. The optimized water transfer process and biofilm culture create a good water quality environment for mandarin fish, reduce the occurrence of diseases, and improve the survival rate and growth quality of fish.

[0029] 3. Carefully selected fry and reasonable disinfection measures ensure the health of the fry and the smooth progress of breeding.

[0030] 4. Scientific bait formula and feeding rules promote the rapid growth of mandarin fish and enable it to reach ideal weight and meat quality.

[0031] 5. Advanced slaughtering and processing technology, including pickling and production processes, significantly improves the taste and flavor of fish belly pre-prepared dishes to meet the needs of consumers.

[0032] 6. The method for preparing the prepared fish belly dish of the present invention can stably produce high-quality prepared fish belly dishes through strict quality control and standardized processes, and has high market competitiveness. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 It is a structural schematic diagram of the first floor of the building in the present invention.

[0034] Figure 2 It is a structural schematic diagram of a fish pond in the present invention.

[0035] Figure 3 It is a structural schematic diagram of the second floor of the building in the present invention.

[0036] Figure 4 It is a structural schematic diagram of the third floor of the building in the present invention.

[0037] Figure 5 It is a structural schematic diagram of the fourth floor of the building in the present invention.

[0038] Figure 6 It is a structural schematic diagram of the fifth floor of the building in the present invention. DETAILED DESCRIPTION

[0039] The present invention is further described in detail below in conjunction with the embodiments.

[0040] A method for preparing a fish belly pre-cooked dish comprises the following steps:

[0041] S1. Preparation of circulating water culture facilities for mandarin fish: the circulating water culture pond and the processing workshop of the present invention are in the same building. The circulating water culture pond is divided into a culture pond and a filtration pond. The culture pond is on the first floor of the building, and the filtration pond is on the underground floor. The temporary holding pond and the processing workshop use freight elevators to transport fish to be processed; the processing workshop includes a live fish slaughtering workshop and a pretreatment workshop on the third floor, a hot processing workshop and a quick freezing workshop on the fourth floor of the building, and a packaging workshop and a freezer on the fifth floor of the building.

[0042] The first floor of the building is the breeding area, with a floor height of 6 meters, including multiple breeding ponds, each of which is 13 meters long, 3.2 meters wide and 1.5 meters high. The second floor is the temporary holding area, with a floor height of 6 meters, and each temporary holding pond is 13 meters long, 1.5 meters wide and 90 centimeters deep.

[0043] The underground floor of the building is the water treatment area, which is divided into two areas, A and B. Area A covers an area of ​​3,500 square meters and treats the water quality of the breeding area. Area B covers an area of ​​2,000 square meters and treats the water quality of the temporary breeding area. Areas A and B share a set of pure oxygen facilities to ensure the dissolved oxygen content in the water.

[0044] The water treatment area A includes 2 solid-liquid separation pools, 2 drum filter pools, each drum filter pool is equipped with 1 drum filter, 2 biochemical pools, 2 oxygen-water fusion pools, 2 ultraviolet disinfection channels, and 3 chillers. The circulation frequency of the water treatment area A is 12 times / day, and a new water supply pipe is installed in the drum filter pool. The water treatment area B includes 3 brush pools, 3 drum filter pools, each drum filter pool is equipped with 1 drum filter, 3 activated carbon ceramsite pools, 3 ozone treatment pools, and 5 chillers. The circulation frequency of the water treatment area B is 2 times / hour, and a new water supply pipe is installed in the drum filter pool.

[0045] An ecological purification pool with an area of ​​5-8 mu is arranged outside the building. Biological floating beds are placed in the ecological purification pool, and aquatic plants and large aquatic algae are planted on the floating beds. Silver carp and bighead carp are cultured in the pool with a breeding density of 120 per mu. Emergent plants are planted beside the pond. The ecological purification pool is used to treat the feces discharged from the solid-liquid separation pool. Every two years, the ecological purification pool is drained and dried. The silt after drying is dug up and sent to the ecological farm supporting the park for planting.

[0046] S2. Water adjustment before breeding: Place 10 304 stainless steel mesh frames in the biochemical pool for water treatment, place the biological fillers in the mesh frames, turn on the aeration device at the same time to promote the movement of the biological fillers, then fill the fluidized pool with water to two-thirds of the height, and then prepare nitrifying bacteria solution. The configuration ratio is 1000g nitrifying bacteria powder plus 50g brown sugar, plus 50kg of fluidized pool water, the water temperature is 20-35℃, the activation time is 1-2 hours, after activation, add 500L of polypeptide stock solution, and compound. 200g amino acid, 100g silicon, magnesium, phosphorus and other mineral element powder, 3000ml yeast liquid, 1000ml lactic acid bacteria liquid, reactivate for 2-4 hours, pour into fluidized bed tank, cultivate biofilm after 7-20 days, on 5 days and 15 days, add brown sugar water, polypeptide stock solution, compound amino acid mixture in the ratio of 6:2:1. After the biofilm is successfully formed, all circulating water equipment can be started. After circulating for 3-5 days, adjust the water temperature to 23-28℃, and then mandarin fish can be cultured.

[0047] S3. Selection of fry: Select mandarin fish fry that have been domesticated through artificial feeding and can normally feed on artificial compound feed, with a specification of 200-300g / tail. The fry should have uniform body shape, be disease-free, and contain no malachite green, nitrofurans, chloramphenicol, or ofloxacin residues.

[0048] The temperature adjustment of breeding water, specifically, before the arrival of mandarin fish fry, the water temperature of the original mandarin fish fry breeding farm should be understood, and the breeding farm should be asked to provide breeding water temperature monitoring records for the past month. Then, based on the records and the water temperature before the fry are caught, the water temperature of the circulating water breeding pond should be adjusted to be similar to that of the breeding farm. The temperature difference cannot exceed ±1.5℃. After the arrival of mandarin fish fry, the water in the circulating water breeding pond should be pumped into the transport vehicle for transporting mandarin fish for water exchange, which takes 30 minutes to 1 hour.

[0049] S4. Disinfection before placing fry: Before placing mandarin fish fry, prepare fry disinfection water, use 10% povidone iodine, and prepare it according to the proportion of 0.45ml of 10% povidone iodine per cubic meter of water. After the mandarin fish fry enter the breeding pond, they must be disinfected for 30 minutes. During disinfection, the oxygenation device must be turned on, and the pure oxygen device must be turned on when necessary to ensure that the dissolved oxygen is 5.4mg / L. After disinfection, all disinfection water is discharged to prevent disinfection from killing nitrifying bacteria and affecting the system's ability to treat water quality. Disinfection water does not enter the circulating water system. After four-fifths of it is discharged, the fish back is exposed to the water surface, and circulating water is added. It is still discharged for 10 minutes, the external discharge valve is closed, and the circulating water drainage valve is opened for breeding;

[0050] S5. Fish fry feed formula: After the mandarin fish fry are planted in the pond, they need to adapt to the water for 6-12 hours before feeding. The feed formula weight ratio is as follows: 15-20 parts of white fish meal, 10-13% of Antarctic krill meal, 20-30 parts of imported fish meal, 5-8.5 parts of soybean meal, 2-4 parts of brewer's yeast powder, 2-4.55 parts of cassava starch, 2-4.5 parts of α-starch, 1-3 parts of fish oil, 1-3 parts of soybean oil, 2-5 parts of fish soluble slurry, 0.5-1.5 parts of monocalcium phosphate, 0.01-0.05 parts of yucca extract, 0.01-0.05 parts of eucommia. The role of eucommia is to increase High fish metabolism capacity, enhance immunity, 0.01-0.03 parts of cinnamon, the function of cinnamon is to improve the digestion ability of fish and improve the flavor of fish meat, 0.01-0.02 parts of mulberry leaf powder, the function of mulberry leaf powder is to improve the liver and gallbladder function of fish, 0.01-0.05 parts of mildew inhibitor, 0.01-0.1 parts of bile acid, 0.1-0.4 parts of lysine, 0.1-0.2 parts of methionine, 0.01-0.05 parts of vitamin C, 0.1-0.5 parts of carnivorous vitamin premix, 1-1.5 parts of trace element premix, the bait is processed by puffing floating material technology, and the bait is in the shape of a long column.

[0051] S6. Feeding rules: Feed once between 8 and 9 a.m. and once between 5 and 6 p.m. every day. Install an intelligent track-type feeding machine above the fish pond for feeding. After the mandarin fish are planted in the pond, feed the same feed as the original farm for 1-10 days. Starting from the 11th day, reduce the feed by 10% every day and gradually replace it with the mandarin fish feed produced by the formula in step S5. The breeding cycle is 90 days, and the fish can enter the processing stage when their body weight is between 500g and 750g.

[0052] S7. Preparation before processing of mandarin fish: Mandarin fish needs to fast for 1 day before processing. It enters the temporary holding pool through the transmission channel for specification sorting and dialysis. The processing specification is 500g±25g. The water temperature of the temporary holding pool is 16.5℃. Five days before the mandarin fish enters the temporary holding pool, the circulating water pool must be gradually cooled down by 2-3 degrees every day to the same temperature as the temporary holding pool. The mandarin fish stays in the temporary holding pool for 4-8 hours. The mandarin fish spreads out in the pool, and the bottom of the pool is clean and free of feces. It can be sorted into specifications twice and sent to the ice water pool in the pretreatment workshop of the slaughter workshop on the third floor. The water temperature of the ice water pool is 0℃~2℃, the ratio of ice to water is 4:6, and 2.1-3‰ of sea salt is added. The mandarin fish soaks in the ice water pool for 8-15 minutes. After the vitality is reduced, it enters the bleeding production line in the slaughter workshop.

[0053] S8. Slaughtering and processing of mandarin fish: Bleeding is done by cutting the tail artery. The fish is placed in a bleeding trough and flushed with filtered water for bleeding. After 5-10 minutes, when the filtered water is bloodless, it enters the descaling production line in the slaughtering workshop to remove the scales. After descaling, it enters the visceral production line in the slaughtering workshop. The viscera are removed manually by cutting open the belly of the fish, cutting off the gills, and then rinsing it in pure water. After the viscera are removed, the mandarin fish enters the cutting production line in the pre-treatment workshop to cut and take the meat, including fish belly, fish steaks, and fish fillets.

[0054] S9. Marinating of fish belly: the cut and cleaned fish belly is sent to the marinating production line in the pretreatment workshop. The seasoning formula for marinating 500g of fish is: 0.2-0.8 parts of black pepper, 2-6.4 parts of edible salt, 0.5-1.2 parts of rosemary, 1-1.8 parts of ginger powder, and 0.1-0.3 parts of lemon peel. The prepared marinade is evenly sprinkled on the surface of the fish belly, and the fish belly is placed in a low-temperature vacuum tumbling and kneading machine for tumbling and marinating. The marinating temperature is adjusted to 15℃, and the fish belly is tumbled and kneaded slowly for 30 minutes. After the tumbling and kneading, tomato sauce is added to the fish belly. For every 500g of tomato sauce, 80g of smoothie, 340g of cherry tomatoes, and 80g of honey are mixed and beaten into a paste. 0.3ml of perfumed lemon juice is added. The prepared tomato sauce is evenly spread on the fish belly according to the proportion, and the fish belly is placed in a 2℃ refrigerator for 6 hours. The marinated fish belly is neatly arranged in a vacuum bag, vacuumed, and then sent to the hot processing workshop.

[0055] S10. Preparation of fish belly pre-cooked dish: put the vacuumed fish belly into a pot with a water temperature of 55℃, cook for 12 minutes, take out the cooked fish belly from the pot, untie the vacuum bag, take out the fish belly, put it on a stainless steel plate, cut the cooled fish belly into 5cm*3cm blocks, and wrap the cut fish belly blocks with a layer of puff pastry. The production process of puff pastry is as follows: put 20-38g butter in a bowl, put it in a water bath pot to dissolve, add 500g flour to the dissolved butter, mix well, and then add 2-5g sugar, 10-15g salt and 100-180g cold water. Put it in a dough mixer, put in 20-50g ice cubes, stir to form a smooth dough, cut the dough into 6 pieces without breaking it; wrap it with plastic wrap and put it in the refrigerator at 3 degrees Celsius for 4 hours. Place 200-300g of butter on a low-temperature operating platform, adjust the temperature to 4 degrees Celsius, roll it into a square piece with a thickness of 0.5cm, wrap it with plastic wrap, and refrigerate it in the refrigerator for 1 hour. Place the refrigerated dough and butter cubes on the low-temperature operating table, roll the dough into a dough sheet larger than the butter cubes, place the butter cubes on the dough sheet, wrap the butter block with the dough sheet, seal the edges, roll the butter dough block into a rectangle with a thickness of 30mm, fold the butter dough block three times, wrap it with plastic wrap, freeze it in the refrigerator for 30 minutes, and repeat the steps of rolling and folding the butter dough block 5 times.

[0056] Roll the prepared puff pastry into a thickness of 0.5cm, cut into 12cm*7cm pieces, wrap the cut fish belly in the puff pastry, put it into the freezing tunnel for quick freezing, seal the quick-frozen puff pastry fish belly, vacuumize it, put it into the outer packaging box, and store it in a -18℃ freezer warehouse. The temperature should also be maintained at -18℃ when selling. When cooking, the frozen puff pastry fish belly needs to be thawed in the refrigerator for 4-6 hours. Then bake the thawed puff pastry fish belly in an oven at 180℃ for 20 minutes. When the puff pastry becomes golden phyllo, this pre-made dish is ready.

[0057] The present invention and its embodiments are described above, and such description is not restrictive. What is shown in the embodiment is only one of the embodiments of the present invention, and the actual structure is not limited thereto. In short, if ordinary technicians in the field are inspired by it, without departing from the purpose of the invention, they can design a structure and embodiment similar to the technical solution without creativity, which should belong to the protection scope of the present invention.

Claims

1. A method for preparing a fish belly pre-cooked dish, characterized in that: The following steps are involved: S1. Preparation of circulating water aquaculture facilities for mandarin fish: The circulating water aquaculture pond and the processing workshop are in the same building. The circulating water aquaculture pond is divided into a breeding pond and a filtration pond. The breeding pond is on the first floor of the building, and the filtration pond is on the underground floor. The temporary holding pond and the processing workshop use freight elevators to transport fish to be processed; the processing workshop includes a live fish slaughtering workshop and a pre-treatment workshop on the third floor, a hot processing workshop and a quick freezing workshop on the fourth floor of the building, and a packaging workshop and a freezer on the fifth floor of the building; S2. Water adjustment before breeding: Place 10 304 stainless steel mesh frames in the biochemical pool for water treatment, place the biological fillers in the mesh frames, turn on the aeration device at the same time to promote the movement of the biological fillers, then fill the fluidized pool with water to two-thirds of the height, and then prepare nitrifying bacteria solution. The configuration ratio is 1000g nitrifying bacteria powder plus 50g brown sugar, plus 50kg of fluidized pool water, the water temperature is 20-35℃, the activation time is 1-2 hours, after activation, add 500L of polypeptide stock solution, and compound. 200g amino acid, 100g silicon, magnesium, phosphorus and other mineral element powder, 3000ml yeast liquid, 1000ml lactic acid bacteria liquid, reactivate for 2-4 hours, pour into fluidized bed, cultivate biofilm, after 7-20 days, on the 5th and 15th days, add brown sugar water, polypeptide stock solution, composite amino acid mixture, the ratio is 6:2:1, after the biofilm is successfully formed, the circulating water equipment can be fully started, after 3-5 days of circulation, adjust the water temperature to 23-28℃, and then the mandarin fish can be cultured; S3. Selection of fry: Select mandarin fish fry that have been domesticated by artificial feeding and can normally eat artificial compound feed, with a specification of 200-300g / tail, uniform body shape, free of diseases, and free of malachite green, nitrofurans, chloramphenicol, and ofloxacin residues; S4. Disinfection before placing fry: Before placing mandarin fish fry, prepare fry disinfection water, use 10% povidone iodine, and configure it according to the ratio of 0.45ml of 10% povidone iodine per cubic meter of water. After the mandarin fish fry enters the breeding pond, it must be disinfected for 30 minutes. During disinfection, the oxygenation device must be turned on, and the pure oxygen device must be turned on when necessary to ensure that the dissolved oxygen is 5.4mg / L. After disinfection, all disinfection water is discharged and does not enter the circulating water system. After four-fifths of the water is discharged, the fish back is exposed to the water surface, and circulating water is added. It is still discharged for 10 minutes, the external discharge valve is closed, and the circulating water drainage valve is opened for breeding; S5. Fish fry feed formula: After the mandarin fish fry are planted in the pond, they need to adapt for 6-12 hours before feeding. The feed formula weight ratio is as follows: 15-20 parts of white fish meal, 10-13% of Antarctic krill meal, 20-30 parts of imported fish meal, 5-8.5 parts of soybean meal, 2-4 parts of brewer's yeast powder, 2-4.55 parts of cassava starch, 2-4.5 parts of α-starch, 1-3 parts of fish oil, 1-3 parts of soybean oil, 2-5 parts of fish soluble pulp, 0.5-1.5 parts of monocalcium phosphate, 0.05-0.06 parts of yucca extract .01-0.05 parts, Eucommia ulmoides 0.01-0.05 parts, cinnamon bark 0.01-0.03 parts, mulberry leaf powder 0.01-0.02 parts, mildew inhibitor 0.01-0.05 parts, bile acid 0.01-0.1 parts, lysine 0.1-0.4 parts, methionine 0.1-0.2 parts, vitamin C 0.01-0.05 parts, carnivorous vitamin premix 0.1-0.5 parts, trace element premix 1-1.5 parts, the bait is processed by puffing floating material technology, and the bait is in the shape of a long column; S6. Feeding rules: Feed once from 8 to 9 a.m. and once from 5 to 6 p.m. every day. Install an intelligent track-type feeding machine above the fish pond for feeding. After the mandarin fish are put into the pond, feed the same feed as the original breeding farm for 1 to 10 days. Starting from the 11th day, reduce the feed by 10% every day and gradually replace it with the mandarin fish feed produced by the formula in step S5. The breeding cycle is 90 days. When the weight is between 500g and 750g, it can enter the processing link; S7. Preparation before processing mandarin fish: mandarin fish needs to fast for 1 day before processing. It enters the temporary holding pond through the transmission channel for specification sorting and dialysis. The processing specification is 500g±25g. The water temperature of the temporary holding pond is 16.5℃. Five days before the mandarin fish enters the temporary holding pond, the circulating water pool must be gradually cooled down by 2-3 degrees every day until the temperature is consistent with that of the temporary holding pond. The mandarin fish stays in the temporary holding pond for 4-8 hours. The mandarin fish spreads out in the pond, and the bottom of the pond is clean and free of feces. It can be sorted into specifications for the second time and sent to the ice water pool in the pretreatment workshop of the slaughtering workshop on the third floor. The water temperature of the ice water pool is between 0℃ and 2℃, and the ratio of ice to water is 4:

6. 2.1-3‰ of sea salt is added. The mandarin fish is soaked in the ice water pool for 8-15 minutes. After the vitality is reduced, it enters the bleeding production line in the slaughtering workshop; S8. Slaughtering and processing of mandarin fish: bleeding method, adopting the method of cutting the tail artery, the cut fish is placed in the bleeding tank, and the filtered water is flushed for bleeding. After 5-10 minutes, when the filtered water is bloodless, it enters the descaling production line in the slaughtering workshop, and the fish scales are removed in the descaling machine. After descaling, it enters the visceral production line in the slaughtering workshop, manually cuts the belly of the fish to remove the internal organs, cuts the gills, and then rinses it in pure water. After the internal organs are removed, the mandarin fish enters the cutting production line in the pre-treatment workshop, and the meat is cut and taken out, including fish belly, fish steaks, and fish fillets; S9, marinating fish belly: the cut and cleaned fish belly is sent to the marinating production line in the pretreatment workshop. The seasoning formula for marinating 500g of fish is: 0.2-0.8 parts of black pepper, 2-6.4 parts of edible salt, 0.5-1.2 parts of rosemary, 1-1.8 parts of ginger powder, and 0.1-0.3 parts of lemon peel. The prepared marinade is evenly sprinkled on the surface of the fish belly, and the fish belly is placed in a low-temperature vacuum tumbling machine for tumbling and marinating. The marinating temperature is adjusted to 15°C, and the fish belly is tumbled and kneaded slowly for 30 minutes. After the tumbling and kneading, kneading is added to the fish belly. For every 500g of ketchup, 80g of smoothie, 340g of cherry tomatoes, and 80g of honey are mixed and mashed into a paste. 0.3ml of perfumed lemon juice is added. The prepared ketchup is evenly applied to the fish belly according to the ratio, and the fish belly is placed in a 2°C refrigerator for 6 hours. The marinated fish belly is neatly arranged in a vacuum bag, vacuumed, and then sent to the hot processing workshop; S10. Preparation of fish belly pre-prepared dish: put the vacuumed fish belly into a pot with a water temperature of 55°C and cook for 12 minutes, take out the cooked fish belly from the pot, untie the vacuum bag, take out the fish belly and place it on a stainless steel plate, cut the cooled fish belly into blocks of 5cm*3cm in length, wrap the cut fish belly blocks with a layer of puff pastry, wrap the cut fish belly in the puff pastry, put it into a freezing tunnel for quick freezing, package the quick-frozen puff pastry fish belly, vacuum it, put it into an outer packaging box, and store it in a freezer warehouse at -18°C. The temperature must also be maintained at -18°C when selling. When cooking, the frozen puff pastry fish belly needs to be thawed in a refrigerator for 4-6 hours, and then the thawed puff pastry fish belly needs to be baked in an oven at a temperature of 180°C for 20 minutes. The puff pastry becomes golden lasagna, and the pre-prepared dish is ready.

2. The method for preparing a prepared fish belly dish according to claim 1, characterized in that: The production process of puff pastry is as follows: put 20-38g butter in a bowl, put it in a water bath to dissolve, add 500g flour to the dissolved butter, mix well, then add 2-5g sugar, 10-15g salt and 100-180g cold water, put it in a dough mixer, put in 20-50g ice cubes, stir to form a smooth dough, cut the dough into 6 pieces, do not break it; wrap it with plastic wrap and put it in the refrigerator at 3 degrees Celsius for 4 hours, put 200-300g butter in the low temperature Set the temperature of the operating platform to 4 degrees Celsius, roll it into a square piece with a thickness of 0.5 cm, wrap it with plastic wrap, and put it in the refrigerator for 1 hour. Put the refrigerated dough and butter cubes on the low-temperature operating table, roll the dough into a dough sheet larger than the butter cubes, put the butter cubes on the dough sheet, wrap the butter block with the dough sheet, seal the edges, roll the butter dough block into a rectangle with a thickness of 30 mm, fold the butter dough block three times, wrap it with plastic wrap, freeze it in the refrigerator for 30 minutes, and repeat the steps of rolling and folding the butter dough block 5 times.

3. The method for preparing a prepared fish belly dish according to claim 1, characterized in that: The first floor of the building is the breeding area, with a floor height of 6 meters, including multiple breeding ponds, each of which is 13 meters long, 3.2 meters wide and 1.5 meters high. The second floor is the temporary holding area, with a floor height of 6 meters, and each temporary holding pond is 13 meters long, 1.5 meters wide and 90 centimeters deep.

4. The method for preparing a prepared fish belly dish according to claim 3, characterized in that: The underground floor of the building is the water treatment area, which is divided into two areas, A and B. Area A covers an area of ​​3,500 square meters and treats the water quality of the breeding area. Area B covers an area of ​​2,000 square meters and treats the water quality of the temporary breeding area. Areas A and B share a set of pure oxygen facilities to ensure the dissolved oxygen content in the water.

5. The method for preparing a prepared fish belly dish according to claim 4, characterized in that: The water treatment area A includes 2 solid-liquid separation pools, 2 drum filter pools, each drum filter pool is equipped with 1 drum filter, 2 biochemical pools, 2 oxygen-water fusion pools, 2 ultraviolet disinfection channels, and 3 chillers. The circulation frequency of the water treatment area A is 12 times / day, and a new water supply pipe is installed in the drum filter pool. The water treatment area B includes 3 brush pools, 3 drum filter pools, each drum filter pool is equipped with 1 drum filter, 3 activated carbon ceramsite pools, 3 ozone treatment pools, and 5 chillers. The circulation frequency of the water treatment area B is 2 times / hour, and a new water supply pipe is installed in the drum filter pool.

6. The method for preparing a prepared fish belly dish according to claim 5, characterized in that: An ecological purification pool with an area of ​​5-8 mu is arranged outside the building. Biological floating beds are placed in the ecological purification pool, and aquatic plants and large aquatic algae are planted on the floating beds. Silver carp and bighead carp are cultured in the pool with a breeding density of 120 per mu. Emergent plants are planted beside the pond. The ecological purification pool is used to treat the feces discharged from the solid-liquid separation pool. Every two years, the ecological purification pool is drained and dried. The silt after drying is dug up and sent to the ecological farm supporting the park for planting.

7. The method for preparing a prepared fish belly dish according to claim 1, characterized in that: The temperature adjustment of the breeding water is also included between step S3 and step S4. Specifically, before the arrival of the mandarin fish fry, the water temperature of the original mandarin fish fry breeding farm is understood, and the breeding farm is asked to provide a breeding water temperature monitoring record for the past month. Then, based on the record and the water temperature before the fry are caught, the water temperature of the circulating water breeding pond is adjusted to be similar to that of the breeding farm. The temperature difference cannot exceed ±1.5°C. After the arrival of the mandarin fish fry, the water in the circulating water breeding pond is pumped into the transport vehicle for transporting the mandarin fish for water exchange, which takes 30 minutes to 1 hour.

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