Treatment method for fish baking before pickling

Abstract

The invention provides a treatment method for fish baking before pickling. The method comprises an alkali liquor soaking step, to be specific, fish which is cut and washed clean is completely immersed in alkali liquor for 20 min, the temperature of the alkali liquor is kept at 45 DEG C, and then the fish is taken out, washed clean with running water, drained and pickled, wherein the alkali liquor is prepared from raw materials in parts by weight as follows: 8 parts of dietary alkali, 1,500 parts of water, 15 g of green persimmon peels and 27 parts of ginger. According to the treatment method for fish baking before pickling, fish bodies are treated for fish baking before pickling, oil films on surfaces of the fish bodies are removed, the pickling effect of follow-up pickling steps can be improved, and the pickling time can be shortened; the fishy smell can be removed after the fish bodies are soaked in the alkali liquor.

Description

technical field [0001] The invention relates to the technical field of grilled fish processing, in particular to a processing method for grilled fish before pickling. Background technique [0002] Grilled fish refers to a method in which fish is grilled and then cooked. This cooking method realizes "one roast and two stews". It is a new revolution in the grilled fish industry. Integrating three cooking techniques of marinating, roasting and stewing. Raw material processing of grilled fish→marinating→steaming→drying→seasoning→baking→packing→storage, and then stewing in a pot as needed, usually with other side dishes. The production process of grilled fish is complicated, and the taste changes greatly. There are changes in each link of pickling, cooking, drying, seasoning, baking, and stewing, which will have a great impact on the taste of the final grilled fish. Ingredients, cooking ingredients, baking seasonings, stewing sauces and soups are the key to determine the taste...

AI Technical Summary

Problems solved by technology

At present, in the process of marinating grilled fish, the fish that has been cut and washed is directly added with marinade for marinating. Since there is oil on the surface of the fish body, it plays a role in isolating the marinade, which is not conducive to the rapid immersion of the marinade. In the fish, and different parts of the fish body have different oil content, and the speed of immersion in the marinade is also different; under the isolation effect of the oil film on the surface of the fish body, it is not conducive to eliminating the fishy smell