Method for separating loin from backbone meat of crisp grass carp

Abstract

The invention relates to a method for separating loin and backbone meat of a crisp grass carp. The method is characterized by comprising the following steps of: (1) cutting along the two sides of a dorsal fin, moving a cutting edge from a neural spine to rib bones to separate loin together with strip-shaped backbone meat which is surrounded by intramuscular bones from the spine, and then cutting to separate belly meat; and (2) stripping the intramuscular bones together with the backbone meat from the loin by cutting along the outer side of the intramuscular bones, cutting close to the outer side of the intramuscular bones at the ends to move apart the edge of the loin from the backbone meat, and pressing the loin by one hand or tools while pulling the departed edge of the loin, to completely separate the whole backbone meat and the intramuscular bones surrounding the backbone meat from the loin. The invention has the following advantages: the fish meat is maintained to the greatest extent; the utilization rate and added value of fish meat are increased; convenience is created for the processing, cooking and service of fish meat; and the backbone meat with intramuscular bones can be further processed.

Description

technical field [0001] The invention relates to a method for processing aquatic products, in particular to a method for separating the back meat and spine meat of grass carp with crispy meat. Background technique [0002] Grass carp is rich in nutrition, high in protein content, and has the characteristics of fast growth, strong adaptability and high yield. It is the main edible protein for people. The output of grass carp aquaculture is increasing rapidly, but the current market is mainly based on fresh fish sales. There is no industrialized process of dividing grass carp into frozen and fresh-keeping products according to different parts. The main reason is that the cutting technology of grass carp is immature, and the divided fish has bones or bones, which is inconvenient to eat and affects demand and value. Especially when the grass carp is divided, there is a strip of spine meat surrounded by intermuscular spines near the back meat of the fish. If the spines cannot be ...

AI Technical Summary

Problems solved by technology

There is no industrialized process of dividing grass carp into frozen and fresh-keeping products according to different parts. The main reason is that the cutting technology of grass carp is immature, and the meat of the divided fish has fish bones or bones, which is inconvenient to eat and affects demand and value.

Especially when the grass carp is divided, there is a strip of spine meat surrounded by intermuscular spines near the back meat of the fish. If the spines cannot be removed and the back meat and spine meat of grass carp are separated, the quality of the fish meat will be affected. Later processing, cooking and eating are not conducive to increasing the added value of grass carp

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