Processing method used before baked fish pickling

Abstract

The invention provides a processing method used before baked fish pickling. The processing method used before baked fish pickling comprises a step alkali liquid soaking, and specifically comprises thefollowing steps: thoroughly immersing a cut and cleaned fish in alkali liquid for 20min, keeping the temperature of the alkali liquid at 45 DEG C, then taking the fish out, cleanly rinsing the fish with running water, draining water and then pickling, wherein the alkali liquid is prepared from the following raw materials in parts by weight: 8 parts of edible alkali, 1500 parts of water, 15g of green persimmon peel and 27 parts of ginger. According to the processing method used before baked fish pickling, provided by the invention, a fish body is processed before baked fish pickling to removea grease film on the surface of the fish body, so that the pickling effect of the subsequent pickling step can be improved and the pickling time can be shortened; after the fish body is soaked by thealkali liquid, the fishy smell removing effect can be also achieved.

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. Combining 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 o...

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