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Processing method for smoked butterfish products

A processing method and technology of pomfret, applied in the preservation of meat/fish, food ingredients as antimicrobial preservation, food preservation, etc., can solve the problems of frozen pomfret waste, single processed products, and reduced nutrition and taste of pomfret , to achieve the effect of rich nutrition, taste and nutritional health promotion, and unique and delicious taste

Inactive Publication Date: 2015-08-12
广西金海环岛渔业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Affected by the region, fresh pomfret products can only be bought by consumers near the sea, while frozen pomfret products cannot be transported and sold for a long time even after low-temperature refrigeration and preservation because the fish body is dead. The nutrition and taste of pomfret have been greatly reduced, and they cannot be sold at a good price, and the damaged frozen pomfret is wasted for nothing
Aiming at the problem that the existing pomfret processing products are single, the consumers of pomfret are limited, and the resources of pomfret cannot be fully utilized, which is a technical defect. It is urgent to develop a product that is rich in nutrition and can improve the economy of pomfret. Valuable new processing technology makes pompano, a seafood product, have a wider promotion market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A processing method of pomfret smoked products, comprising the following steps:

[0020] 1) raw material processing: select fresh pomfret or frozen pomfret, remove scales and fins, cut open the abdomen to remove internal organs, rinse with water, drain the water, cut into pieces, and obtain pomfret pieces, for use;

[0021] 2) Pickling: mix and pickle for 8h according to the weight ratio of pomfret: pickling material=1.5:0.5, and the pickling material is made from the following raw materials by weight: 30 parts of soy sauce, 3 parts of refined salt, 20 parts of ginger juice servings, 2 servings of peppercorns, 5 servings of rice wine;

[0022] 3) Deep-frying: put the marinated pomfret cubes in step 2) into the pot and deep-fry the fish cubes, take out and drain the oil, wherein the oil temperature is controlled between 210°C;

[0023] 4) dipping: put the pomfret pieces prepared in step 3) into a seasoning solution and dipping for 5 minutes, remove and drain, and the se...

Embodiment 2

[0028] A processing method of pomfret smoked products, comprising the following steps:

[0029] 1) raw material processing: select fresh pomfret or frozen pomfret, remove scales and fins, cut open the abdomen to remove internal organs, rinse with water, drain the water, cut into pieces, and obtain pomfret pieces, for use;

[0030] 2) Pickling: mix and pickle for 5 hours according to the weight ratio of pomfret: pickling material=1:0.2, and the pickling material is made from the following raw materials by weight: 50 parts of soy sauce, 1 part of refined salt, and 10 parts of ginger juice servings, 5 servings of peppercorns, 5 servings of rice wine;

[0031] 3) Deep-frying: put the marinated pomfret in step 2) into the pot and fry the fish in a deep brown color, take out and drain the oil, wherein the oil temperature is controlled between 190°C;

[0032] 4) dipping: put the pomfret pieces obtained in step 3) into a seasoning liquid for dipping for 12 minutes, remove and drain, ...

Embodiment 3

[0037] A processing method of pomfret smoked product is:

[0038] 1) raw material processing: select fresh pomfret or frozen pomfret, remove scales and fins, cut open the abdomen to remove internal organs, rinse with water, drain the water, cut into pieces, and obtain pomfret pieces, for use;

[0039] 2) Pickling: mix and pickle for 10h according to the weight ratio of pomfret: pickling material=2:0.4, the pickling material is made from the following raw materials by weight: 40 parts of soy sauce, 2 parts of refined salt, 18 parts of ginger juice servings, 3 servings of peppercorns, 4 servings of rice wine;

[0040] 3) Deep-frying: put the marinated pomfret cubes in step 2) into the pot and deep-fry the fish cubes, take out and drain the oil, wherein the oil temperature is controlled between 200°C;

[0041] 4) dipping: put the pomfret pieces obtained in step 3) into a seasoning liquid for dipping for 10 minutes, remove and drain, and the seasoning liquid is composed of 8 part...

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Abstract

The invention discloses a processing method for smoked butterfish products. The processing method has the advantages that existing conventional icy fresh butterfishes or fresh butterfishes are processed into the smoked butterfish products which have long shelf time and beneficial to export after raw material treatment, pickling, frying, soaking, smoking, packaging and the like; fishy smell is well eliminated during pickling and frying, smell, nutrition and health care of the smoked butterfish products are improved greatly through pickling and smoking, and the obtained smoked butterfish products are rich in nutrition and taste unique and delicious; any preservative chemical additives are not added, and accordingly, the products are green and healthy, are good choices for gift giving and family feasts and are beneficial to popularization.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a processing method of a pomfret smoked product. Background technique [0002] Pomfret is a large tropical fish that is edible and ornamental in both tropical and subtropical regions. The body of the pomfret is short and tall, very flat on the side, slightly rhombic; the head is small, the snout is round, the mouth is small, and the teeth are thin. The pelvic fins of the adult fish disappear, the caudal fin is deeply forked, and the lower lobe is longer; the body is silvery white, the upper part is slightly blue-gray, and it feeds on crustaceans. Pomfret contains a variety of nutrients, of which 100 grams of fish meat contains 15.6 grams of protein, 6.6 grams of fat, 0.2 grams of carbohydrates, 19 mg of calcium, 240 mg of phosphorus, and 0.3 mg of iron. The flesh of pomfret is firm and tender. In traditional Chinese medicine, its meat is sweet and flat, and it has the f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L1/01A23L1/015A23B4/18A23B4/044A23L17/00A23L5/10A23L5/20
CPCA23B4/044A23B4/18A23V2002/00A23V2200/10A23V2300/24
Inventor 韦金德
Owner 广西金海环岛渔业有限公司
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