Processing method of Beijing-sauce pickled Spanish mackerel with skins and without bones

Abstract

The invention belongs to the technical field of processing marine products, and relates to a processing method of Beijing-sauce pickled Spanish mackerel with skins and without bones. The method comprises the following steps: checking and accepting Spanish mackerels; cleaning the Spanish mackerels removing heads of the cleaned Spanish mackerels; slightly cutting the Spanish mackerels of which the heads are removed;; trimming the cut Spanish mackerels; removing nose fins; removing ventral spines; pulling out thorns; cleaning the Spanish mackerels of which the thorns are removed; detecting thorns for primary inspection; performing re-inspection with an X-ray machine; cleaning the re-inspected Spanish mackerels; detecting thorns for secondary inspection; cutting the Spanish mackerels into segments; soaking the Spanish mackerel segments in saline water; cleaning the salty Spanish mackerel segments; removing water; pickling the Spanish mackerel segments; rinsing the pickled Spanish mackerel segments; removing water; freezing the Spanish mackerel segments; examining the frozen Spanish mackerel segments; grading the examined Spanish mackerel segments; metering the graded Spanish mackerel segments; bagging the metered Spanish mackerel segments; performing vacuum pumping; performing metal probing; performing casing; performing re-weighing; sealing cases; baling the sealed cases; examining the bailed cases; and storing the examined cases, and refrigerating the stored cases. The Beijing-sauce pickled Spanish mackerel produced by the processing method disclosed by the invention is little in loss of nutrient substances, contains no food additives, and can meet the requirements of consumers for the nutritional value and the safety of food; the processing method adopts an industrial production technology, and is low in cost and high in production efficiency; the Beijing-sauce pickled Spanish mackerel is convenient and simple to eat, tastes good, and has diet therapy functions of refreshing mind and resisting aging, so that the Beijing-sauce pickled Spanish mackerel is a good product for performing diet therapy regimen.

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 with skin and boneless in Beijing sauce. 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 f...

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

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