Preparation method for dried mackerel meat

Abstract

The invention relates to the technical field of preparation of dried mackerel meat, and discloses a preparation method for dried mackerel meat. The preparation method comprises the following steps: 1)raw material selection; 2) cutting with three forms, namely back cutting, abdomen cutting and belly cutting according to the size of a mackerel; 3) washing; 4) salting with a salt amount determined according to the size of the mackerel; 5) air-drying: a step of washing and brushing a mackerel body with brine once to remove stained dirt, draining the brine, and laying the mackerel body onto a fishdrying curtain in arrangement; and 6) drying and packaging of mackerel meat. According to the preparation method based on the dried mackerel meat provided by the invention, drying equipment is adopted for drying treatment in the mackerel drying process, so invasion of bacteria is avoided; the dried mackerel meat can be guaranteed from being rotten; the air-drying time of the dried mackerel meat is shortened; the preparation method for the dried mackerel meat is more mature; excessive carcinogens cannot be generated in the pickling process; the quality of the dried mackerel meat is excellent;the shelf life of the dried mackerel meat is long; and the dried mackerel meat is safer and more delicious to eat.

Description

Technical field [0001] The invention relates to the technical field of the preparation of dried mackerel meat, in particular to a preparation method based on dried mackerel meat. Background technique [0002] Fish has high nutritional value, and its meat is delicate, delicious and easily absorbed by the human body. It is very suitable for the elderly and children to eat. Fish meat is also rich in unsaturated fatty acids, and rich in unsaturated fatty acids make fish a recommended food for preventing cardiovascular diseases. [0003] The mackerel is long and narrow, with blue-black head and back. Generally, the body length is 25-50 cm and the weight is 300-1000 grams. Distributed in the western North Pacific, China is produced in the East China Sea, the Yellow Sea and the Bohai Sea. The body is long and narrow, with blue-black head and back. There are a series of blue-black round spots on the upper side, white abdomen, and angular spines behind the dorsal and anal fins. In summe...

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a preparation method based on mackerel jerky. In the process of making rods for mackerel, drying equipment is used for drying treatment, which avoids the invasion of bacteria and can ensure the quality of mackerel. Dried mackerel will not rot and will not be restricted by weather factors, which shortens the drying time of mackerel, makes the preparation method of mackerel more mature, and does not produce excessive carcinogens during the pickling process. It improves the advantages of better quality and long shelf life of dried mackerel, making the dried mackerel safer and more delicious to eat, and solves the problem that the current processed dried products of mackerel are dried in the sun. During the drying process, some bacteria will invade. Causes the rot of dried mackerel, and the drying process will also be restricted by weather factors, and the natural air-drying time period is long. Nowadays, the preparation method of dried mackerel is immature, and more carcinogenic substances will be produced during the pickling process. Substances, so that the dried fish contains more "nitrosamines", which are a strong carcinogen, and are the result of the combination of protein decomposition products and nitrite, which ultimately leads to poor quality and short shelf life of mackerel.