CN103549494B - Making method for powder sticked sardine slices - Google Patents

Making method for powder sticked sardine slices Download PDF

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Publication number
CN103549494B
CN103549494B CN201310448064.3A CN201310448064A CN103549494B CN 103549494 B CN103549494 B CN 103549494B CN 201310448064 A CN201310448064 A CN 201310448064A CN 103549494 B CN103549494 B CN 103549494B
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sardine
fish
sheet
fillet
slices
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CN103549494A (en
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毕敬淳
张鲁萍
李洁
王新
张卫
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HENGMAO INDUSTRY GROUP Co Ltd
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HENGMAO INDUSTRY GROUP Co Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/10Fish meal or powder; Granules, agglomerates or flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10Coating with edible coatings, e.g. with oils or fats
    • A23P20/12Apparatus for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention relates to a making method for powder sticked sardine slices. The method includes: preferably selecting a fresh sardine as the raw material, subjecting the raw material sardine to scaling, decapitating, evisceration, fish blood and impurity removal, conducting carcass opening and separation on the fish body and the vertebra, making the fish body into fish slices, then putting the fish slices into a seasoning solution made of salt, garlic essential oil, kelp liquid, soy sauce, granulated sugar, ginger juice, lemon juice and water to undergo low temperature impregnation to be tasty, performing draining, then wrapping the outer surfaces of the fish slices with potato starch, and carrying out quick-freezing treatment so as to obtain nutrient-rich quick-frozen powder sticked sardine slices. The making method for the powder sticked sardine slices provided by the invention has the characteristics of advanced technology, reasonable process, strong operability and high making efficiency. The made fish slices have the advantages of beautiful appearance, safety and sanitation, stable quality, long shelf life, fresh and mellow taste, palatable sweet and salty taste, and unique flavor, and can be eaten after package opening and frying.

Description

A kind of preparation method of sticky silty sand fourth fillet
Technical field
The present invention relates to the manufacture of aquatic food goods, especially a kind of preparation method of sticky silty sand fourth fillet.
Background technology
Sardine (Sardine) is also known as " husky mullet ", it is the general designation of some catfish, be distributed widely in the zone of constant temperature sea area of 6 ~ 20 degree, north and south latitude, its small volume, health is flat-sided, mainly containing silvery white and the kind such as golden yellow, have the advantage that growth is fast, reproductive capacity is strong, is one of important in the world economic fish.Sardine is rich in phosphatide and OMEGA-3 aliphatic acid, protein and calcium, simultaneously containing abundant DHA (DHA), can pre-fat cholesterol too high and heart disease, thrombotic disease, intelligence can be improved, strengthen memory, help children ' s intelligence development, also can reduce the risk that the elderly suffers from dementia, therefore sardine is otherwise known as " clever food ".But because this kind of fish individuality is little, output Peak output is low, and store and processing difficulty is large, industrially does fish meal raw material more, in food, main application is the raw material of the food such as can processed or the lamb that cures fish, fish ball, paupiette, fish sausage, brings limitation for people eat sardine.
Summary of the invention
In order to overcome deficiency of the prior art, the invention provides a kind of preparation method of sticky silty sand fourth fillet, this preparation method technique is advanced, and operation is reasonable, and strong operability, easily realizes suitability for industrialized production; The fillet food not only safety and sanitation adopting the method to produce, stay in grade, and unique flavor, instant.
The technical solution adopted for the present invention to solve the technical problems is: a kind of preparation method of sticky silty sand fourth fillet, is characterized in that: through following process steps
1, raw material is chosen and is stored that to choose fresh sardine be raw material, enters in the freezer of less than-18 DEG C and stores, for subsequent use;
2, thaw by sardine raw material adopt concentration be 2 ~ 3% saline sook thaw, after thawing, the central temperature of fish body controls at-3 ~-5 DEG C;
3, scale, decaptitate and the fish scale that fish surface adheres to cleaned out along afterbody to cephalad direction by the sardine cutter after thawing, then its head is excised;
4, hack, the sardine cutter after decaptitating be cut into head from the afterbody of both sides fish body along its vertebra by segment respectively, fish body is separated with vertebra, gills, fish blood and impurity, and fish body cutter carried out segment make fillet;
5, clean, the sardine sheet of cutting adopts flowing water to clean up by draining, to be placed on draining rack draining 10 ~ 20 minutes, to drain the moisture content on fillet surface;
6, flood and tasty sardine sheet after draining is put into the good baste of pre-coordination, control baste temperature below 10 degree, flood tasty 10 ~ 30 minutes; Wherein, described sardine sheet and the weight ratio of baste are 1: 1 ~ 3; Described baste is allocated by weight percentage by following component to form: salt 0.5 ~ 3%, galic essential oil 0.5 ~ 1.5%, sea-tangle liquid 1 ~ 4%, soy sauce 20 ~ 40%, granulated sugar 5 ~ 15%, ginger juice 1 ~ 4%, lemon juice 0.5 ~ 1.5%, surplus is water, and the percentage by weight sum of each component is 100%; Described sea-tangle liquid is the water soaking sea-tangle of employing 60 DEG C, more concentrated leachate is made;
7, sticky powder, balance by soak tasty after sardine sheet control water after 5 ~ 10 minutes, its outer surface evenly being wrapped one deck farina, then singly freezing in dish by swinging in after the sardine sheet integer after sticky powder; Wherein, the sardine sheet after described immersion is tasty and the percentage by weight of farina are respectively: sardine sheet 80-90%, farina 10-20%;
8, quick-frozen by pendulum have sticky silty sand fourth fillet singly freeze dish send into control temperature be carry out fast frozen in the mono-frozen machine of less than-35 DEG C, the central temperature of the sardine sheet after freezing controls below-18 DEG C;
9, check, pack the sardine sheet after by quick-frozen and test one by one, after vacuum packaging, carry out metal detection by metal detector, detect qualified after enter in-18 DEG C of freezers to store.
The present invention is preferred fresh sardine is raw material, raw material sardine scaled, decaptitates, remove internal organ, fish blood and impurity, fish body and vertebra sheet are opened, get its fish body and cut into fillet, again fillet cleaned, put into baste low temperature after draining and soak tasty, after control water, its outer surface is wrapped with farina, and fast frozen obtains nutritious quick-frozen glues silty sand fourth fillet.It is allocated by salt, galic essential oil, sea-tangle liquid, soy sauce, granulated sugar, ginger juice, lemon juice and water to form that the present invention soaks the baste that sardine sheet adopts, its galic essential oil adopted is multicomponent mixture, the sulfide compound be made up of allicin (C6H10OS2), Allicin (C6H10O2S) and multiple pi-allyl and methyl forms, and has antibacterial, sterilization, kills the virus; Reducing blood lipid, anti-freezing, prevention of arterial sclerosis, prevention and therapy cardiovascular and cerebrovascular disease; Hypoglycemic, reduce the outbreak of diabetes; Protection liver, function of tumor inhibition; Scavenging free radicals, improves immunity of organisms, anti-ageing, enhancing muscle power; Treatment impotence six large effect, can regulate thyroid gland, the activation lymphatic system of wielding human body cell, promote toxin expelling, delaying aging, can also reduce cholesterol, and stimulating intestine and stomach is wriggled, and helps digest fat; The sea-tangle liquid that it adopts is nutritious, be rich in the various trace elements such as protein, fat, carbohydrate, dietary fiber, calcium, phosphorus, iron, carrotene, vitamin B1, vitamin B2, nicotinic acid and iodine, there is softening and resolving hard mass, dispelling phlegm to stop asthma, current Li Shui, effect such as lipoid and reducing blood pressure, prevention of cardiac of dispelling; Its salt adopted by availability albumen stripping in fish, while increase goods flavour, can avoid the quick growth of many putrefactive microorganisms; Its ginger juice adopted can stimulate gastric mucosa, strengthens the secretion of gastric juice and the wriggling of intestines wall, stimulates circulation, rouse oneself stomach function, reach stomach invigorating, pain relieving, sweating, antipyretic effect, fillet is played to the effect of removing fishy smell simultaneously; Its soy sauce adopted can increase the fragrance of food, and its color and luster can be made red gorgeous, improves a poor appetite; Its granulated sugar adopted, except generally increasing the sweet effect of food, can also remove the bitter taste in the flesh of fish, makes its mouthfeel more delicious; Its lemon juice adopted contains carbohydrate, vitamin c, vitamin B1, B2, the nutritional labelings such as nicotinic acid, calcium, phosphorus, iron, lemon juice is first-class flavouring, the fishy smell of fish and the peculiar smell of food itself can be removed, make the appearance luster of fillet food more bright-coloured, and increase the local flavor of fillet food.Sardine sheet through the baste of low temperature pickle tasty after, sweet salty agreeable to the taste, unique flavor, nutritious.The present invention glues silty sand fourth fillet and when edible, open bag carry out fried edible, instant.The whole manufacturing process that the present invention glues silty sand fourth fillet is all carry out in low temperature environment, ensure that the freshness of raw material, inhibits the breeding of microorganism, ensured the quality of fillet; Fast frozen serves the effect suppressing harmful microorganism growth and make enzymatic inactivation, ensure that the safety and sanitation of fillet, ensure that fillet have the longer shelf-life, is conducive to the shelf life extending fillet.Wrap up in the color and luster that sizing imparts fillet uniqueness outward, ensure that fillet anatomic shape, effectively prevent the effective ingredient of fillet and the loss of moisture content simultaneously, maintain the fresh fragrance road of fresh fish.Fillet of the present invention are aesthetic in appearance, the fresh alcohol of taste, long shelf-life.The preparation method technique of these fillet is advanced, and operation is reasonable, and strong operability, make efficiency is high, the fillet safety and sanitation of producing, stay in grade.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further details.
embodiment 1
A preparation method for sticky silty sand fourth fillet, through following process steps:
1, raw material is chosen and is stored that to choose fresh sardine be raw material, enters in the freezer of less than-18 DEG C and stores, for subsequent use;
2, thaw by sardine raw material adopt concentration be 3% saline sook thaw, after thawing, the central temperature of fish body controls at-3 DEG C;
3, scale, decaptitate and the fish scale that fish surface adheres to cleaned out along afterbody to cephalad direction by the sardine cutter after thawing, then its head is excised;
4, hack, the sardine after decaptitating is cut into head from the afterbody of both sides fish body along its vertebra with sharp stainless steel knife by segment respectively, fish body is separated with vertebra, gill, fish blood and impurity, and fish body cutter is carried out segment make fillet, each fillet Weight control is at 20g, and afterbody is retained in about 5mm;
5, clean, the sardine sheet of cutting adopts flowing water to clean up by draining, to be placed on draining rack draining 15 minutes, to drain the moisture content on fillet surface;
6, flood and tasty sardine sheet after draining is put into the good baste of pre-coordination, control baste temperature below 10 degree, flood tasty 20 minutes; Wherein, described sardine sheet and the weight ratio of baste are 1: 2; Described baste is allocated by weight percentage by following component to form: salt 1%, galic essential oil 1%, sea-tangle liquid 2%, soy sauce 30.3%, granulated sugar 10.8%, ginger juice 2.2%, lemon juice 1% and water 51.7%; Described sea-tangle liquid is the water soaking sea-tangle of employing 60 DEG C, more concentrated leachate is made;
7, sticky powder, balance by soak tasty after sardine sheet control water after 8 minutes, its outer surface evenly being wrapped one deck farina, then singly freezing in dish by swinging in after the sardine sheet integer after sticky powder; Wherein, the sardine sheet after described immersion is tasty and the weight ratio of farina are respectively: sardine sheet 88.4%, farina 11.6%;
8, quick-frozen by pendulum have sticky silty sand fourth fillet singly freeze dish send into control temperature be carry out fast frozen in the mono-frozen machine of less than-35 DEG C, must not overstock, mono-frozen machine rotating speed must not more than 50HZ, and the central temperature of the sardine sheet after freezing controls below-18 DEG C;
9, check, pack the sardine sheet after by quick-frozen and test one by one, metal detection is carried out by metal detector after vacuum packaging, metal detector precision Key Limit Value (CL) is defined as Fe ф 2.0mm, SUS ф 3.0mm, detect qualified after enter in-18 DEG C of freezers to store.
The preparation method technique of the sticky silty sand fourth fillet of the present embodiment is advanced, and operation is reasonable, strong operability, make efficiency is high, the fillet produced are aesthetic in appearance, safety and sanitation, stay in grade, long shelf-life, open packaging fried after i.e. edible, the fresh alcohol of taste, sweet salty agreeable to the taste, unique flavor.
embodiment 2
A preparation method for sticky silty sand fourth fillet, through following process steps:
1, raw material is chosen and is stored that to choose fresh sardine be raw material, enters in the freezer of less than-18 DEG C and stores, for subsequent use;
2, thaw by sardine raw material adopt concentration be 2% saline sook thaw, after thawing, the central temperature of fish body controls at-5 DEG C;
3, scale, decaptitate and the fish scale that fish surface adheres to cleaned out along afterbody to cephalad direction by the sardine cutter after thawing, then its head is excised;
4, hack, the sardine after decaptitating is cut into head from the afterbody of both sides fish body along its vertebra with sharp stainless steel knife by segment respectively, fish body is separated with vertebra, gill, fish blood and impurity, and fish body cutter is carried out segment make fillet, each fillet Weight control is at 16g, and afterbody is retained in about 4mm;
5, clean, the sardine sheet of cutting adopts flowing water to clean up by draining, to be placed on draining rack draining 20 minutes, to drain the moisture content on fillet surface;
6, flood and tasty sardine sheet after draining is put into the good baste of pre-coordination, control baste temperature below 10 degree, flood tasty 10 minutes; Wherein, described sardine sheet and the weight ratio of baste are 1: 3; Described baste is allocated by weight percentage by following component to form: salt 3%, galic essential oil 1.5%, sea-tangle liquid 1%, soy sauce 20%, granulated sugar 15%, ginger juice 4%, lemon juice 1.5% and water 54%; Described sea-tangle liquid is the water soaking sea-tangle of employing 60 DEG C, more concentrated leachate is made;
7, sticky powder, balance by soak tasty after sardine sheet control water after 10 minutes, its outer surface evenly being wrapped one deck farina, then singly freezing in dish by swinging in after the sardine sheet integer after sticky powder; Wherein, the sardine sheet after described immersion is tasty and the weight ratio of farina are respectively: sardine sheet 90%, farina 10%;
8, quick-frozen by pendulum have sticky silty sand fourth fillet singly freeze dish send into control temperature be carry out fast frozen in the mono-frozen machine of-30 DEG C, must not overstock, mono-frozen machine rotating speed must not more than 50HZ, and the central temperature of the sardine sheet after freezing controls below-18 DEG C;
9, check, pack the sardine sheet after by quick-frozen and test one by one, metal detection is carried out by metal detector after vacuum packaging, metal detector precision Key Limit Value (CL) is defined as Fe ф 2.0mm, SUS ф 3.0mm, detect qualified after enter in-18 DEG C of freezers to store.
embodiment 3
A preparation method for sticky silty sand fourth fillet, through following process steps:
1, raw material is chosen and is stored that to choose fresh sardine be raw material, enters in the freezer of less than-18 DEG C and stores, for subsequent use;
2, thaw by sardine raw material adopt concentration be 2.5% saline sook thaw, after thawing, the central temperature of fish body controls at-4 DEG C;
3, scale, decaptitate and the fish scale that fish surface adheres to cleaned out along afterbody to cephalad direction by the sardine cutter after thawing, then its head is excised;
4, hack, the sardine after decaptitating is cut into head from the afterbody of both sides fish body along its vertebra with sharp stainless steel knife by segment respectively, fish body is separated with vertebra, gill, fish blood and impurity, and fish body cutter is carried out segment make fillet, each fillet Weight control is at 22g, and afterbody is retained in about 6mm;
5, clean, the sardine sheet of cutting adopts flowing water to clean up by draining, to be placed on draining rack draining 20 minutes, to drain the moisture content on fillet surface;
6, flood and tasty sardine sheet after draining is put into the good baste of pre-coordination, control baste temperature below 10 degree, flood tasty 30 minutes; Wherein, described sardine sheet and the weight ratio of baste are 1: 1; Described baste is allocated by weight percentage by following component to form: salt 0.5%, galic essential oil 0.5%, sea-tangle liquid 4%, soy sauce 40%, granulated sugar 5%, ginger juice 1%, lemon juice 0.5% and water 48.5%; Sea-tangle liquid is the water soaking sea-tangle of employing 60 DEG C, more concentrated leachate is made;
7, sticky powder, balance by soak tasty after sardine sheet control water after 5 minutes, its outer surface evenly being wrapped one deck farina, then singly freezing in dish by swinging in after the sardine sheet integer after sticky powder; Wherein, the sardine sheet after described immersion is tasty and the weight ratio of farina are respectively: sardine sheet 80%, farina 20%;
8, quick-frozen by pendulum have sticky silty sand fourth fillet singly freeze dish send into control temperature be carry out fast frozen in the mono-frozen machine of less than-35 DEG C, must not overstock, mono-frozen machine rotating speed must not more than 50HZ, and the central temperature of the sardine sheet after freezing controls below-18 DEG C;
9, check, pack the sardine sheet after by quick-frozen and test one by one, metal detection is carried out by metal detector after vacuum packaging, metal detector precision Key Limit Value (CL) is defined as Fe ф 2.0mm, SUS ф 3.0mm, detect qualified after enter in-18 DEG C of freezers to store.
The preparation method technique of the sticky silty sand fourth fillet of the present embodiment is advanced, and operation is reasonable, strong operability, and make efficiency is high; Adopt that the fillet produced of the method are aesthetic in appearance, the fresh alcohol of taste, sweet salty agreeable to the taste, unique flavor, safety and sanitation, stay in grade, long shelf-life, instant.

Claims (1)

1. a preparation method for sticky silty sand fourth fillet, is characterized in that: through following process steps
1, raw material is chosen and is stored that to choose fresh sardine be raw material, enters in the freezer of less than-18 DEG C and stores, for subsequent use;
2, thaw by sardine raw material adopt concentration be 2 ~ 3% saline sook thaw, after thawing, the central temperature of fish body controls at-3 ~-5 DEG C;
3, scale, decaptitate and the fish scale that fish surface adheres to cleaned out along afterbody to cephalad direction by the sardine cutter after thawing, then its head is excised;
4, hack, the sardine cutter after decaptitating be cut into head from the afterbody of both sides fish body along its vertebra by segment respectively, fish body is separated with vertebra, gills, fish blood and impurity, and fish body cutter carried out segment make fillet;
5, clean, the sardine sheet of cutting adopts flowing water to clean up by draining, to be placed on draining rack draining 10 ~ 20 minutes, to drain the moisture content on fillet surface;
6, flood and tasty sardine sheet after draining is put into the good baste of pre-coordination, control baste temperature below 10 degree, flood tasty 10 ~ 30 minutes; Wherein, described sardine sheet and the weight ratio of baste are 1: 1 ~ 3; Described baste is allocated by weight percentage by following component to form: salt 0.5 ~ 3%, galic essential oil 0.5 ~ 1.5%, sea-tangle liquid 1 ~ 4%, soy sauce 20 ~ 40%, granulated sugar 5 ~ 15%, ginger juice 1 ~ 4%, lemon juice 0.5 ~ 1.5%, surplus is water, and the percentage by weight sum of each component is 100%; Described sea-tangle liquid is the water soaking sea-tangle of employing 60 DEG C, more concentrated leachate is made;
7, sticky powder, balance by soak tasty after sardine sheet control water after 5 ~ 10 minutes, its outer surface evenly being wrapped one deck farina, then singly freezing in dish by swinging in after the sardine sheet integer after sticky powder; Wherein, the sardine sheet after described immersion is tasty and the percentage by weight of farina are respectively: sardine sheet 80-90%, farina 10-20%;
8, quick-frozen by pendulum have sticky silty sand fourth fillet singly freeze dish send into control temperature be carry out fast frozen in the mono-frozen machine of less than-35 DEG C, the central temperature of the sardine sheet after freezing controls below-18 DEG C;
9, check, pack the sardine sheet after by quick-frozen and test one by one, after vacuum packaging, carry out metal detection by metal detector, detect qualified after enter in-18 DEG C of freezers to store.
CN201310448064.3A 2013-09-27 2013-09-27 Making method for powder sticked sardine slices Active CN103549494B (en)

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CN106418290A (en) * 2016-10-13 2017-02-22 青岛益和兴食品有限公司 Processing process of unpeeled bone-free Spanish mackerel cut bodies

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101803758A (en) * 2010-03-09 2010-08-18 中国水产科学研究院黄海水产研究所 Making method of turbot seasoning tablet
CN102302201A (en) * 2011-08-15 2012-01-04 何礼标 Frozen breadcrumb-coated Tilapia fish finger and preparation method thereof
CN102742633A (en) * 2012-07-23 2012-10-24 青岛和福记食品有限公司 Method for processing frozen prepared fish pieces

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101803758A (en) * 2010-03-09 2010-08-18 中国水产科学研究院黄海水产研究所 Making method of turbot seasoning tablet
CN102302201A (en) * 2011-08-15 2012-01-04 何礼标 Frozen breadcrumb-coated Tilapia fish finger and preparation method thereof
CN102742633A (en) * 2012-07-23 2012-10-24 青岛和福记食品有限公司 Method for processing frozen prepared fish pieces

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