Processing method of frozen fish after thawing

Abstract

The invention discloses a processing method of frozen fish after being unfrozen. The processing method comprises the following steps of preparing a fresh keeping solution at normal temperature; performing cyclic flow immersing on a fish body with the fresh keeping solution; performing cryogenic storage on the immersed fish body; soaking the fish body after cryogenic storage in the fresh keeping solution, and then performing microwave treatment on the fish body and the fresh keeping solution together under the condition that microwaves are 200-300W until the fish body is unfrozen; taking the unfrozen fish body, performing decoction until the color of the fish body is changed, and fully stuffing lotus roots and bean curd thin sheets in the chest of the fish; and baking the fish, wherein thebaking comprises four stages which are sequentially performed, the temperature at the first stage is 50-60 DEG C, the baking temperature at the second stage is 100-160 DEG C, the baking temperature atthe third stage is 150-200 DEG C, and the baking temperature at the fourth state is 100-120 DEG C, and finally, obtaining the baked fish. The frozen fish is free from fishy smell, and the fish when being unfrozen is free from hard blocks, so that the fish meat of the baked fish is fine, smooth, soft and tenacious in mouth feel, and the fish meat is rich in palatable taste and fresh and deliciousin flavor.

Description

technical field [0001] The invention relates to a fish processing method, in particular to a processing method capable of effectively maintaining the meat quality of frozen fish and improving the flavor of grilled fish. Background technique [0002] Fish soup, fish is very nutritious, and its therapeutic effect should not be underestimated. Moreover, different types of fish have different health care functions, so they often become the main ingredient of many beautiful soups. Generally speaking, the fresher the raw fish used for fish soup, the better. However, in daily life, due to the limitation of the growth environment of fish and the fact that it is particularly easy to deteriorate, the fish ingredients that people can generally buy are all frozen. For fish soup, the use of frozen fish products to make soup greatly reduces the freshness, taste and nutritional content of fish soup. Therefore, how to maintain its freshness after slaughter or during freezing? The meat qual...

AI Technical Summary

Problems solved by technology

Generally speaking, the fresher the raw fish used for fish soup, the better. However, in daily life, due to the limitation of the growth environment of fish and the fact that it is particularly easy to deteriorate, the fish ingredients that people can generally buy are all frozen. For fish soup, the use of frozen fish products to make soup greatly reduces the freshness, taste and nutritional content of fish soup. Therefore, how to maintain its freshness after slaughter or during freezing? The meat quality remains unchanged, so that the fish after long-term frozen storage can still maintain the same delicious meat quality as fresh fish, without affecting the processing, which is a problem currently being explored

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