SKEWERED HORSE MACKEREL, BONESLESS

Abstract

HOW TO PREPARE HORSE MACKEREL TO BE BONELESS AND CRISPY.

Description

BONELESS HORSE MACKEREL SKEWERS AND PRODUCTION METHOD Technical Field to Which the Invention Relates This invention is related to food processing technologies and the ready-to-eat food industry. The invention, especially small and bony sea fish to be turned into value-added products transformation, enabling it to be stored by freezing and made suitable for practical consumption. One It relates to frozen fish products and their production method. State of the Art (Prior Technology) In the known state of the technique, the horse mackerel (Trachurus trachurus) is usually all sold fresh or frozen, either whole or cleaned. It is presented. Horse mackerel, by its nature, contains a lot of bones and is therefore especially dangerous for children. And This type of fish is difficult for consumers who prefer quick and easy food to eat. Current food processing methods include fish panels (fish croquettes, finger fish, etc.) usually made from minced fish meat or large-bodied hake, It is produced from block meat of fish such as cod. Small and delicate, like horse mackerel. Fish with a meaty texture, whole filleted and boneless, then skewered. in form a standard industrial method for freezing and paneling It is not available. Also, traditional breaded products release water when thawed, which is why frying During this process, it absorbs too much oil and loses its crispness. Technical Problems That the Invention Aims to Solve The aim of the invention is to solve the problem of bones that make horse mackerel difficult to consume. from the middle by removing it, the product becomes a standard "finger food" on an industrial scale. The aim is to bring it into this form. The technical solutions targeted by the invention are as follows: - Can be cooked without thawing: Developed yeast flour mixture and breadcrumbs. The layer releases the juices of the fish meat inside when the frozen product is directly thrown into hot oil. It allows for the trapping of 35 strands. This prevents the fish meat from drying out and preserves its integrity. Deterioration is prevented. It can be marketed within the frozen ready-to-eat food sector.

Claims

1. A method of producing boneless horse mackerel skewers; its characteristic feature is: - Completely debone the fresh horse mackerel using a thin filleting knife. brought removing the fillets, - Threading the obtained fillets onto bamboo skewers of a specific length, - A fluid batter prepared by mixing white flour, dry yeast, and water. slurry coating with, - Coating the skewers, which are removed from the batter, in breadcrumbs. - The prepared coated skewers should be stored in the deep freezer. It includes the steps of the process.

2. A method for producing boneless horse mackerel skewers in accordance with Claim 1; its characteristic feature is bamboo. The fillets threaded onto skewers are seasoned with a small amount of salt before the mashing stage. This includes the salting process step.

3. A method for producing boneless horse mackerel skewers in accordance with Claim 1; its characteristic feature is deep thawing the coated fish skewers that were removed from the freezer without any processing, directly fried in hot oil in a deep pan It includes the process of making it ready for consumption.

4. Boneless fillet produced by any of the methods in Claims 1 to 3. a mixture of horse mackerel, bamboo skewers, yeast flour batter and breadcrumbs This is a product consisting of frozen horse mackerel skewers.