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Processing method for slightly baking hemirhamphidae in three-sectional manner

A processing method and technology of horsetail fish, which are applied in the field of food processing, can solve problems such as dark body surface color, hard horsetail fish fillets, and laborious chewing of teeth, and achieve rigorous procedures, uniform color, and scientific and reasonable processing methods Effect

Inactive Publication Date: 2014-01-29
RONGCHENG HONGYE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the thickness of the fish fillet is relatively thin, the fish fillet processed by the conventional baking method is hard and the color of the body surface is dark. When eating, although the taste is excellent, the teeth are hard to chew.

Method used

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Embodiment Construction

[0018] The present invention will be further described below in conjunction with embodiment.

[0019] A three-stage soft-roasted horse step fish processing method, the processing steps are as follows:

[0020] 1. Take fresh horsebug or thawed frozen horsebug, wash it, remove the head, cut it from the back but connect the abdomen and tail, remove the middle bone, and the horsebug is connected to each other in two flat pieces of fish fillets.

[0021] 2. Put the above two interconnected horsetail fillets into ice water to clean and soak for 30-60 minutes.

[0022] 3. Prepare seasonings, seasonings should be properly prepared according to the flavor of the product, such as sweet, spicy, etc., put the above-mentioned cleaned horse bream fillets into the seasoning and stir well, pay attention to the process of stirring Do not destroy the integrity of the two connected fish fillets of the horse bream, and do not cause damage to the fish. Stir evenly, let it stand for 2-4 ...

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Abstract

The invention belongs to the technical field of food processing. The invention aims at providing a processing method for slightly baking hemirhamphidae in a three-sectional manner and can guarantee the appearance and the taste of a slightly-baken hemirhamphidae product. The processing method comprises the steps of slicing and removing the bones of the hemirhamphidae, washing, salting so as to be tasty, baking, pressing, shaping, cooling and packing, and the processing method is characterized in that the baking step is the three-sectional baking manner, the three-sectional baking manner comprises a color changing step, a color determining step and a baking step. The processing method for slightly baking the hemirhamphidae is scientific and reasonable and strict in procedures and can be widely applied to the mass production of the slightly-baken hemirhamphidae.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for processing soft-roasted horse bream. Background technique [0002] Horsebug is a sea miscellaneous fish species mixed with seawater and freshwater. It breeds in freshwater and grows in seawater. Its growth cycle is short and its generations are renewed quickly. Its taste is far better than other fish. At present, it is common for some food processing enterprises to use horse bream as a raw material for instant soft-baked food processing. The processing steps are basically as follows: raw material horse bream is sliced ​​and deboned → cleaned → pickled and tasty → baked → calendered and shaped → cooled Package. Because the thickness of the fish fillets of horsetail fish fillets is relatively thin, the horsetail fish fillets processed by the conventional baking method are hard and dark in color on the body surface. When eating, although the taste ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
CPCA23L17/10A23V2002/00A23V2300/24
Inventor 贠超
Owner RONGCHENG HONGYE IND
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