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Processing method of instant salted baked fish spines

A fish spine and salt technology, applied in food preparation, food science, application and other directions, to achieve the effects of good quality, good flavor and high processing and production efficiency

Inactive Publication Date: 2014-12-03
刘富来
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The appearance of the product is golden, the taste is crispy without losing the bite strength, and it can be broken when lightly bitten, which completely solves the problem that people generally worry about fishbone when eating fish

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Embodiment 1: A kind of preparation method of ready-to-eat salt-baked fish backbone, it is characterized in that, comprises fish backbone block, rinsing, pickling for the first time, pickling for the second time, air-drying, roasting with salt, marinating in seasoning, internal Ten preparation steps of packaging, sterilization and outer packaging;

[0037] The operation method of described ten preparation steps is as follows:

[0038]① Segmentation of fish spines: collect fish spines, and cut them into chunks of any length in accordance with the principle of suitability for packaging;

[0039] ② Rinsing: The purpose of rinsing is to remove blood, pigments, inorganic salts and some water-soluble substances, so as to improve the color and aroma of the product. Choose a suitable size rinsing tank and rinse 5 times with water that is 4 times the quality of the material. The temperature of the rinsing water is low. at 10°C;

[0040] ③First marinating: Weigh the drained fis...

Embodiment 2

[0059] Embodiment 2: A kind of preparation method of ready-to-eat salt-baked fish backbone, it is characterized in that, comprises fish backbone block, rinsing, pickling for the first time, pickling for the second time, air-drying, roasting with salt, marinating in seasoning, internal Ten preparation steps of packaging, sterilization and outer packaging;

[0060] The operation method of described ten preparation steps is as follows:

[0061] ① Segmentation of fish spines: collect fish spines, and cut them into chunks of any length in accordance with the principle of suitability for packaging;

[0062] ② Rinsing: The purpose of rinsing is to remove blood, pigments, inorganic salts and some water-soluble substances, so as to improve the color and aroma of the product. Choose a rinsing tank with a suitable size and rinse 4 times with water 5 times the quality of the material. The temperature of the rinsing water is low. at 10°C;

[0063] ③First marinating: Weigh the drained fis...

Embodiment 3

[0077] Embodiment 3: A kind of preparation method of ready-to-eat salt-baked fish backbone, it is characterized in that, comprises fish backbone block, rinsing, pickling for the first time, pickling for the second time, air-drying, roasting with salt, marinating with seasoning, internal Ten preparation steps of packaging, sterilization and outer packaging;

[0078] The operation method of described ten preparation steps is as follows:

[0079] ① Segmentation of fish spines: collect fish spines, and cut them into chunks of any length in accordance with the principle of suitability for packaging;

[0080] ② Rinsing: The purpose of rinsing is to remove blood, pigments, inorganic salts and some water-soluble substances, so as to improve the color and aroma of the product. Choose a rinsing tank with a suitable size and rinse 3 times with water 6 times the quality of the material. The temperature of the rinsing water is low. at 10°C;

[0081] ③First marinating: Weigh the drained f...

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PUM

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Abstract

The invention discloses a method for making delicious salted baked fish spines by fully utilizing aquatic product processed byproduct fishbone and taking fish spines as a raw material and provides a preparation method of a fish spine leisure food. Fish spines are subjected to appropriate pre-treatment, and then the fish spines are chunked, rinsed, drained, cured, air-dried, salted and baked, seasoned and marinated, internally packaged, sterilized, crisped, externally packaged and stored, so that the salted baked fish spines are obtained. The salted baked fish spine leisure food processed by adopting the method disclosed by the invention is gold in appearance, crisp in taste and bite-resistant, is broken by after being gently bitten, can be used for thoroughly solving the problem that people worry about fishbone when eating fishes, is an ideal calcium supplement food for the aged and children, has the dietary therapy and health effects of supplementing calcium, beautifying, strengthening brain and delaying senility, is well received by consumers and has obvious social and economic benefits and promotional value.

Description

technical field [0001] The invention relates to the field of fish bone food and its processing, in particular to an instant salt-baked fish spine product and a preparation method thereof. Background technique [0002] Fish bone is a by-product of the fish processing industry. In the process of using fresh fish meat as the main raw material to process fish fillets or make fish balls, a large amount of leftovers will be produced, including fish heads, fish backbones, fish skins, fish scales and fish balls. Viscera, etc., account for about 54% of the total weight of live fish, of which the backbone accounts for about 16%. Usually fish spines are discarded together with other leftovers, or sold as low-value fertilizer and feed, and the nutritional value and economic value are not fully utilized, which not only causes waste, but also increases the production cost of the fish processing industry. The environment brings some pollution. How to use these resources to classify and c...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L17/00
CPCA23L17/00A23L27/00
Inventor 刘富来张咏暄庄少玲邓欣华
Owner 刘富来
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