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Boneless cutting and processing technology for pickled spanish mackerel

A processing technology and technology of mackerel, which is applied in the preservation of meat/fish by freezing/cooling, the function of food ingredients, food preparation, etc., can solve the problems of long storage time, damage to nutrients, poor taste, etc., and achieves convenient and simple consumption. , The effect of less loss of nutrients and lower production costs

Inactive Publication Date: 2015-09-30
QINGDAO YIHEXING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Existing Spanish mackerel is usually preserved by salting or smoking for a long time, so as to avoid damage to the nutrients in it, and its taste is poor

Method used

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  • Boneless cutting and processing technology for pickled spanish mackerel

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] The boneless and cut processing technology of pickled mackerel of the present embodiment comprises the following steps:

[0057] Step 1: Raw Material Acceptance

[0058] The surface of the fish body is shiny, the freezing hardness is good, the surface of the raw material body has no yellowing, no air-drying, no corruption, the smell is normal fish smell, no peculiar smell, and the packaging is intact without contamination; the center temperature of the fish body is below -18°C;

[0059] Step 2: Thaw the ingredients

[0060] Natural thawing, after extracting the raw materials from the large warehouse, place them on the thawing rack in turn, and control the product temperature at -5 °C ~ -2 °C;

[0061] Step 3: Wash, De-hair, Rinse

[0062] After the raw materials are thawed, put the fish under the long running water for single cleaning to wash off the foreign matter and impurities on the surface; take the fish gill cover as a reference, cut at 1cm from the front of the...

Embodiment 2

[0102] The boneless and body-cut processing technology of pickled mackerel of the present embodiment is the same as embodiment 1 except the following differences:

[0103] Step 3 When removing the head: take the fish eye as a reference, and cut the fish eye 1cm behind.

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Abstract

The invention belongs to the technical field of marine product processing, particularly relates to a boneless cutting and processing technology for pickled spanish mackerel. The processing technology comprises the following steps: checking for the acceptance of raw materials, unfreezing and cleaning raw materials, removing fish heads, rinsing, slicing, finishing, removing nose fins, removing ventral spine, extracting fishbone, cleaning, touching for primary checking, rechecking by using an X-ray machine, cleaning, touching for secondary checking, cleaning, draining, preparing pickling liquid, cleaning, draining, slush freezing, cutting into chunks, freezing, performing quality inspection, grading, metering, bagging, vacuumizing, metal detecting, boxing, sealing, performing box inspection, warehousing and refrigerating. According to the boneless cutting and processing technology for pickled spanish mackerel, the pickled spanish mackerel produced by adopting the technology is less in loss of nutrient substances, free of food additives, delicious in taste, can meet double requirements of consumers for food nutritive value and food safety, free of fishbone, and is suitable for children and the aged to eat; the production cost of the products is reduced to the greatest extent, and the production efficiency is improved.

Description

technical field [0001] The invention belongs to the technical field of seafood processing, and in particular relates to a processing method of Spanish mackerel, in particular to a process for processing marinated Spanish mackerel without bones. Background technique [0002] Spanish mackerel has delicate meat, delicious taste, rich nutrition, rich in protein, vitamin A, minerals and other nutrients, and is a common fish in daily life; Spanish mackerel has the functions of nourishing qi and calming cough, and is effective for weak cough and asthma. It has a certain curative effect; at the same time, Spanish mackerel also has therapeutic functions such as refreshing and anti-aging. Regular consumption has a certain auxiliary effect on the treatment of anemia, premature aging, malnutrition, postpartum weakness and neurasthenia. [0003] Chinese patent 201410669608.3 discloses a production process of ready-to-eat kombu mackerel food, which includes the following steps: raw materi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L1/22A23L1/29A23B4/06
CPCA23B4/06A23V2002/00A23V2200/30
Inventor 李新成
Owner QINGDAO YIHEXING FOOD
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