Flavored instant mackerel slice and processing technique thereof

Abstract

The invention relates to a flavored instant mackerel slice which comprises mackerel flesh, a pickling solution and a flavoring solution. The pickling solution comprises 0.5% of sodium bicarbonate, 0.5% of sodium carbonate, 2.0% of sodium citrate, 0.32% of citric acid, 2.0% of table salt, 1.0% of liquid glucose, 2.0% of sake, 0.3% of sodium ascorbate, 0.05% of green tea extract and 91.33% of water. The flavoring solution comprises 15.75% of miso, 6.93% of white miso bamboo flute, 1.89% of strong soy sauce, 8.82% of mirin, 11.34% of white granulated sugar, 0.38% of mashed ginger, 0.19% of skipjack powder, 0.19% of Laminaria digitata juice, 0.22% of xanthan gum, 0.19% of monosodium glutamate, 0.5% of table salt and 53.59% of water. The invention also relates to a processing technique of the flavored instant mackerel slice. The pickling solution eliminates the original fishy smell of the mackerel, and endows the flesh with the unique flavor. The whole working process is operated in the low-temperature state, thereby ensuring the freshness of the fish flesh, preventing deterioration and ensuring the product safety. The fish flesh is cooked in the sterilization process, so that the mackerel slice can be eaten only by simple heating afterwards, which is very convenient.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a seasoned instant mackerel fillet and a processing technology thereof. Background technique [0002] Mackerel (Pneumatophorus japonicus), order Perciformes, Scombroidaceae, genus Mackerel. Also known as: mackerel, oil mackerel, mackerel, flower pond fish, flower bar, flower anchovy, green accountant, flower herring, Balang, mackerel mackerel. Distributed in the western part of the North Pacific Ocean, China, North Korea, Japan and the Russian Far East, the northernmost reaches the Sea of ​​Okhotsk. It can be divided into two local populations: one in the Sea of ​​Japan, and one in the Yellow Sea and East China Sea. It is one of the main economic fish in the western North Pacific. [0003] The medicinal value of mackerel is mainly for the treatment of weak spleen and stomach; indigestion; consumptive tuberculosis; neurasthenia; [0004] The nutritional value of mackerel is very...

AI Technical Summary

Problems solved by technology

[0010] However, due to the high fat content and strong fishy smell of mackerel, the processing process is very important if you want to eat it after simple cooking and achieve the purpose of instant food.