Method for preparing smoked turbot fillets

Abstract

The invention relates to a method for preparing smoked turbot fillets, which comprises the following steps of: cultivating food raw materials temporarily, sacrificing, peeling skin off, slicing, pickling, drying, smoking, drying again, finishing, freezing quickly, probing by using gold and boxing, wherein the temperature of the food which is dried twice and smoked is below 20 DEG C; performing special seasoning by using pickling solution of table salt, granulated sugar and water; and selecting a high-quality hardwood jujube sawdust smoking material with low resin content, and smoking at the cold smoking temperature of below 20 DEG C according to the conventional process for smoking fish. By the method, the primary taste essence of turbot can be kept, damage to nutritional ingredients is minimum, and the method is safe and sanitary; and characteristic smoked fish products which are delicious in taste, tender in meat quality and golden yellow in color and luster can be produced, whereinthe content of benzopyrene (a) in the products is 0.1ug / kg and is far below the limit standard, which is specified by GB7104-94, of smoked fish, namely is less than or equal to 5ug / kg, and the smokedturbot fillets do not contain clostridium botulinum by detection.

Description

Technical field: [0001] The invention relates to the aquatic food processing technology, and relates to a method for processing turbot meat into smoked slices. Background technique: [0002] Turbot has medicinal value, sweet and flat in nature and taste, has the functions of tonifying deficiency, invigorating spleen, and replenishing qi. Deficiency and other diseases are also dietary tonics for the injured and infirm. The meat is thick and high quality, delicate and delicious, with few bony spurs, small viscera, and high meat yield. The fins are rich in gelatin, and the taste is smooth and moist. It has a skirt similar to soft-shelled turtle and the flavor of sea cucumber, and has high nutritional value. It is an ideal health care and beauty food. In addition to fresh food, it can be dried, grilled fish fillets, smoked fish, etc. It is deeply loved by consumers and has a very broad market. The economic value is very high, and the northerners of China regard it as the first ...

AI Technical Summary

Problems solved by technology

The disadvantage is that brown sugar tea is not as good as smoking with hard wood with less resin such as jujube, poplar, peach, etc., and cannot give the fish a special smoked flavor; after frying and smoking silver carp, it is easy to produce benzopyrene, but there is no Detection index of benzopyrene

[0005] (2) "A method of smoking fish" (patent application CN03111329.X) by Li Guoliang, Harbin City, Heilongjiang Province, is to layer the fish in containers, add salt and condiments for 20-30 hours in each layer Salt immersion treatment, put the salted fish in water for desalination treatment for 10-15 hours, and perform air-drying treatment for 8-12 hours in a ventilated environment. Under the temperature of ℃, use smoke for 5-10h to make the product; the advantage is that it does not destroy the nutritional content of the fish, the smoked fish tastes good, has high nutritional value, and can be stored for a long time; the disadvantage is that it cannot be stored according to different types of fish. The fish is smoked in different ways and there are no indicators of safety testing

The disadvantage is that it is easy to produce Clostridium botulinum (the optimum temperature range for toxin production is 20-35°C)

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