Dried fish floss prepared from freshwater fish and industrial preparation method for dried fish floss

Abstract

The invention discloses dried fish floss prepared from freshwater fish and an industrial preparation method for the dried fish floss. The preparation method comprises the following steps of: killing of the fish, curing of fish bodies, steaming of the fish bodies, flesh separation of the fish bodies, dehydration of particulate pasty fish flesh, seasoning of the particulate pasty fish flesh, floss frying of the particulate pasty fish flesh, inspection and packaging of the dried fish floss, and the like. The moisture content of the dried fish floss prepared by the preparation method is as low as 15 to 18 percent, so that the dried fish floss can be stored for a long time, and cannot be deteriorated after being kept in cold storage for 4 months, the addition of food additives and preservatives into the dried fish floss prepared from the freshwater fish is avoided, and the naturalness of the dried fish floss can be ensured. The method for preparing the dried fish floss from the freshwater fish is suitable for industrial application, the production efficiency of the dried fish floss is high, and particularly problems about the efficiency and cost of the preparation of the dried fish floss from the freshwater fish are solved.

Description

technical field [0001] The invention relates to a processing method of fish food, in particular to freshwater fish floss and an industrial preparation method thereof. Background technique [0002] Meat floss has the characteristics of rich nutrition, delicious taste, and easy to carry. It is generally made from lean meat of pigs, chicken or fish after removing water. For the fish floss among them, modern nutrition lists it as a good nutritional product for infants, and fish floss ranks among the best in foods for infants and young children after weaning. The content of protein, calcium, vitamin B1, vitamin B2 and niacin in fish floss is relatively high, and most of the protein in fish floss is soluble. Its fat has a low melting point and less connective tissue, which is easy to be digested and absorbed by people. Fish floss is not only an excellent food for protein and calcium supply for young children, but also helpful for calcium supplementation for children, nutritional ...

AI Technical Summary

Problems solved by technology

Although the Chinese patent document CN102379432A (application number is 201010274730.2) picks out the fishbone while it is still hot after steaming and smashing, but manual operation is labor-intensive, and the picking is not clean, and there is still a hidden danger of harm to the human body.

In this method, after thawing, the tuna must be manually cut into fillets before subsequent processing, and bone spurs need to be manually removed, so the work efficiency is relatively low