CN103549495B - Processing method for pacific saury slices eaten raw - Google Patents
Processing method for pacific saury slices eaten raw Download PDFInfo
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- CN103549495B CN103549495B CN201310448265.3A CN201310448265A CN103549495B CN 103549495 B CN103549495 B CN 103549495B CN 201310448265 A CN201310448265 A CN 201310448265A CN 103549495 B CN103549495 B CN 103549495B
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- fillet
- saury
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- tasty
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- 238000003672 processing method Methods 0.000 title claims abstract description 13
- 241000624562 Cololabis saira Species 0.000 title abstract 5
- 241000251468 Actinopterygii Species 0.000 claims abstract description 50
- 239000000052 vinegar Substances 0.000 claims abstract description 21
- 235000021419 vinegar Nutrition 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 238000010257 thawing Methods 0.000 claims abstract description 12
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 238000005520 cutting process Methods 0.000 claims abstract description 7
- 238000007710 freezing Methods 0.000 claims abstract description 6
- 244000248349 Citrus limon Species 0.000 claims abstract 2
- 241001149724 Cololabis adocetus Species 0.000 claims description 39
- 239000002184 metal Substances 0.000 claims description 13
- 229910052751 metal Inorganic materials 0.000 claims description 13
- 238000002791 soaking Methods 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 5
- 239000008280 blood Substances 0.000 claims description 5
- 210000004369 blood Anatomy 0.000 claims description 5
- 238000001514 detection method Methods 0.000 claims description 5
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- 235000013305 food Nutrition 0.000 description 10
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- 244000131522 Citrus pyriformis Species 0.000 description 7
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
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- DVSZKTAMJJTWFG-UHFFFAOYSA-N docosa-2,4,6,8,10,12-hexaenoic acid Chemical compound CCCCCCCCCC=CC=CC=CC=CC=CC=CC(O)=O DVSZKTAMJJTWFG-UHFFFAOYSA-N 0.000 description 3
- MBMBGCFOFBJSGT-KUBAVDMBSA-N docosahexaenoic acid Natural products CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 description 3
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- 239000011664 nicotinic acid Substances 0.000 description 2
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- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 2
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- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 1
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- 229930003471 Vitamin B2 Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
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- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
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- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- SBHCLVQMTBWHCD-UHFFFAOYSA-N icosa-2,4,6,8,10-pentaenoic acid Chemical compound CCCCCCCCCC=CC=CC=CC=CC=CC(O)=O SBHCLVQMTBWHCD-UHFFFAOYSA-N 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
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- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a processing method for pacific saury slices eaten raw. The method consists of: selecting a high-quality pacific saury as the raw material, subjecting the pacific saury to scaling and decapitating, then conducting carcass opening, taking the fish body, and cutting it into slices, then performing washing and draining, and then putting the slices into a seasoning solution composed of salt, apple vinegar, kelp liquid, white vinegar, granulated sugar, lemon juice and water to undergo low temperature impregnation so as to be tasty, carrying out quick-freezing treatment on the tasty fish slices, and conducting inspection and packaging, thus obtaining the products. The method provided by the invention has the characteristics of reasonable and strict process, strong operability, and high making efficiency. The fish slices produced by the method have the advantages of safety and sanitation, stable quality, nutrition and health, fresh and mellow taste, and unique flavor, and can be eaten raw after opening the package and thawing. The pacific saury slices have heavy vinegar fragrance, palatable sweet, sour and salty tastes, and has no fishy smell.
Description
Technical field
The present invention relates to a kind of manufacture of aquatic food goods, especially a kind of processing method of eating something rare saury sheet.
Background technology
We know, saury is very common fingerling in the food cooking of part East Asia Region, containing rich in protein and the unrighted acid such as the indispensable eicosapentenoic acid of human body (EPA), docosahexenoic acid (DHA) in this fish body, have containing EPA, DHA and suppress hypertension, miocardial infarction, arteriosclerotic effect.The pale delicacy of its meat, the fresh perfume (or spice) of taste is pure, at present, market utilizes saury mainly contain ripe canned fish, fish ball, frozen fresh fish section etc. as the food that raw material makes.Because saury meat is fatty less, and anti-oxidant, preserve to reach under ripe canned fish normal temperature and never degenerated in more than ten years, quite like by people, but it is firmly puckery to there is mouthfeel, without fresh, fragrance road; Though frozen fresh fish section has the fresh fragrance road of fresh fish, it needs to carry out cooking process and there is edible inconvenient deficiency after thawing.
In recent years saury is processed into instant, safety and sanitation, long shelf-life food article become a new research topic gradually.
Summary of the invention
In order to overcome deficiency of the prior art, the invention provides a kind of processing method of eating something rare saury sheet, this processing method rational technology, 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 processing method of eating something rare saury sheet, is characterized in that: through the following step
1, raw material is chosen and is stored that to choose fresh saury be raw material, enters in the freezer of less than-18 DEG C and stores, for subsequent use;
2, thaw by saury 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 saury cutter after thawing, then its head is excised;
4, hack, the saury cutter after decaptitating be cut into head from the afterbody of fish body along its vertebra by segment, fish body is separated with vertebra, gills, fish blood and impurity, and fish body cutter carried out segment make fillet;
The fillet of cutting adopt flowing water to clean up by 5, cleaning, draining, are placed on moisture content draining rack draining fillet surface;
6, flood and tasty fillet after draining are put into the good baste of pre-coordination, control baste temperature below 10 degree, flood tasty 10 ~ 30 minutes; Wherein, described fillet 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%, apple vinegar 2 ~ 10%, sea-tangle liquid 1 ~ 5%, light-coloured vinegar 40 ~ 60%, granulated sugar 5 ~ 15%, lemon juice 0.5 ~ 2%, 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, quick-frozen by soak tasty after fillet send into temperature be carry out fast frozen in the mono-frozen machine of less than-35 DEG C, the central temperature of the fillet after freezing controls below-18 DEG C;
8, check, pack the fillet 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 the fresh saury choosing high-quality is raw material, after being scaled by saury, decaptitating, carries out hacking and gets its fish body, cutting is in blocks, again through cleaning, putting into baste after draining, to carry out low temperature dipping tasty, the fillet after tasty carry out fast frozen, after inspection, packaging product.Its baste is modulated by salt, apple vinegar, sea-tangle liquid, light-coloured vinegar, granulated sugar, lemon juice and water to form, and its salt adopted by availability albumen stripping in fish, while increase goods flavour, can avoid the quick growth of many putrefactive microorganisms; Its apple vinegar adopted is rich in aspartic acid, serine, the aminoacid ingredient of the needed by human body such as tryptophan, and the 10 several mineral materials Vc content such as phosphorus, iron, zinc are than apple 10 times more than, the function of during it has and fish, meat, egg, rice, face etc. in acid food, and be conducive to the preservation of its various nutrients and promote the absorption of calcium; The vast scale light-coloured vinegar adopted in baste of the present invention is a kind of acidic flavored material, improving and regulating the metabolism of human body, softening blood vessel and reduction cholesterol except having, promoting the secretion of saliva and gastric juice, promote to digest and assimilate etc. outside function, also there is good antibacterial and bactericidal action, fillet are after its action of soaking, improve the obvious fishy smell of fillet, go out except harmful bacteria, for the condition of creating eaten something rare by fillet; 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; Wherein adopted sea-tangle liquid 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, and sea-tangle liquid is slightly in alkalescence, can in and the strong acetic acid taste of light-coloured vinegar; 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.Saury sheet through baste pickle tasty after, heavy flavour of vinegar fragrance, without fishy smell, sour-sweet salty agreeable to the taste, unique flavor, nutritious.The whole process of saury sheet is all carry out at low temperatures, ensure that the freshness of raw material, inhibits the breeding of microorganism, ensured the quality of fillet product; And fast frozen effectively suppresses harmful microorganism grow and make enzymatic inactivation, ensure that the safety and sanitation of fillet, open packaging thaw after namely raw-eaten edible, be the series foods such as one is gone with rice or bread, travel, leisure, be applicable to the modern fast pace of consumer and live and seek the requirement of a large amount of convenience, nutraceutical.The preparation method rational technology of these fillet is strict, and strong operability, is suitable for suitability for industrialized production, and make efficiency is high, the fillet safety and sanitation of producing, stay in grade.
Detailed description of the invention
underface is described in further details the present invention in conjunction with the embodiments.
embodiment 1
Eat something rare a processing method for saury sheet, through the following step:
1, raw material is chosen and is stored that to choose fresh saury be raw material, enters in the freezer of less than-18 DEG C and stores, for subsequent use;
2, thaw by saury 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 stainless steel knife of saury after thawing, then its head is excised;
4, hack, the saury after decaptitating is cut into head from the afterbody of fish body along its vertebra with sharp stainless steel knife by segment, fish body is separated with vertebra, gill, fish blood and impurity, and fish body cutter is carried out segment make fillet, each fillet weight demands is at about 20g, and afterbody is retained in about 5mm;
5, clean, the fillet of cutting adopt flowing water to clean up by draining, to be placed on draining rack draining 10 minutes, to drain the moisture content on fillet surface;
6, flood and tasty fillet after draining are put into the good baste of pre-coordination, control baste temperature below 10 degree, flood tasty 20 minutes; Wherein, described fillet and the weight ratio of baste are 1: 2; Described baste is allocated by weight percentage by following component to form: salt 1%, apple vinegar 4.2%, sea-tangle liquid 2%, light-coloured vinegar 51.7%, granulated sugar 10.8%, lemon juice 1% and water 29.3%; Described sea-tangle liquid is the water soaking sea-tangle of employing 60 DEG C, more concentrated leachate is made;
7, quick-frozen by soak tasty after fillet send into 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 fillet after freezing controls below-18 DEG C;
8, check, pack the fillet 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 processing method rational technology that the present embodiment eats something rare saury sheet is strict, strong operability, make efficiency is high, the fillet safety and sanitation adopting the method to produce, stay in grade, nutrient health, the fresh alcohol of taste, unique flavor, it is raw-eaten edible for opening after packaging is thawed, heavy flavour of vinegar fragrance, sour-sweet salty agreeable to the taste, without fishy smell.
embodiment 2
Eat something rare a processing method for saury sheet, through the following step:
1, raw material is chosen and is stored that to choose fresh saury be raw material, enters in the freezer of less than-18 DEG C and stores, for subsequent use;
2, thaw by saury 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 saury cutter after thawing or scaler, then its head is excised;
4, hack, the sharp cutter of saury after decaptitating is cut into head from the afterbody of fish body along its vertebra by segment, fish body is separated with vertebra, gill, fish blood and impurity, and fish body cutter is carried out segment make fillet, each fillet weight demands is at about 16g, and afterbody is retained in about 5mm;
5, clean, the fillet of cutting adopt 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 fillet after draining are put into the good baste of pre-coordination, control baste temperature below 10 degree, flood tasty 10 minutes; Wherein, described fillet and the weight ratio of baste are 1: 3; Described baste is allocated by weight percentage by following component to form: salt 3%, apple vinegar 10%, sea-tangle liquid 5%, light-coloured vinegar 40%, granulated sugar 15%, lemon juice 0.5% and water 26.5%, sea-tangle liquid is the water soaking sea-tangle of employing 60 DEG C, more concentrated leachate is made;
7, quick-frozen by soak tasty after fillet send into temperature be carry out fast frozen in the mono-frozen machine of-30 DEG C 0, mono-frozen machine rotating speed must not more than 50HZ, and the central temperature of the fillet after freezing controls below-18 DEG C;
8, check, pack the fillet 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
Eat something rare a processing method for saury sheet, through the following step:
1, raw material is chosen and is stored that to choose fresh saury be raw material, enters in the freezer of less than-18 DEG C and stores, for subsequent use;
2, thaw by saury 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 saury cutter after thawing, then its head is excised;
4, hack, the saury after decaptitating is cut into head from the afterbody of fish body along its vertebra with sharp stainless steel knife by segment, fish body is separated with vertebra, gill, fish blood and impurity, and fish body cutter is carried out segment make fillet, each fillet weight demands is at about 22g, and afterbody is retained in about 5mm;
5, clean, the fillet of cutting adopt 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 fillet after draining are put into the good baste of pre-coordination, control baste temperature below 10 degree, flood tasty 30 minutes; Wherein, described fillet and the weight ratio of baste are 1: 1; Described baste is allocated by weight percentage by following component to form: salt 0.5%, apple vinegar 2%, sea-tangle liquid 1%, light-coloured vinegar 60%, granulated sugar 5%, lemon juice 2% and water 29.5%; Sea-tangle liquid is the water soaking sea-tangle of employing 60 DEG C, more concentrated leachate is made;
7, quick-frozen by soak tasty after fillet send into temperature be carry out fast frozen in the mono-frozen machine of less than-35 DEG C, mono-frozen machine rotating speed must not more than 50HZ, and the central temperature of the fillet after freezing controls below-18 DEG C;
8, check, pack the fillet 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 processing method technique of eating something rare saury sheet of the present embodiment is advanced, and operation is reasonable, and strong operability, make efficiency is high.The saury sheet nutrient health made, the fresh alcohol of taste, unique flavor, heavy flavour of vinegar fragrance, safety and sanitation, long shelf-life, eat something rare instant.
Claims (1)
1. eat something rare a processing method for saury sheet, it is characterized in that: through the following step
1, raw material is chosen and is stored that to choose fresh saury be raw material, enters in the freezer of less than-18 DEG C and stores, for subsequent use;
2, thaw by saury 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 saury cutter after thawing, then its head is excised;
4, hack, the saury cutter after decaptitating be cut into head from the afterbody of fish body along its vertebra by segment, fish body is separated with vertebra, gills, fish blood and impurity, and fish body cutter carried out segment make fillet;
The fillet of cutting adopt flowing water to clean up by 5, cleaning, draining, are placed on moisture content draining rack draining fillet surface;
6, flood and tasty fillet after draining are put into the good baste of pre-coordination, control baste temperature below 10 degree, flood tasty 10 ~ 30 minutes; Wherein, described fillet 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%, apple vinegar 2 ~ 10%, sea-tangle liquid 1 ~ 5%, light-coloured vinegar 40 ~ 60%, granulated sugar 5 ~ 15%, lemon juice 0.5 ~ 2%, 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, quick-frozen by soak tasty after fillet send into temperature be carry out fast frozen in the mono-frozen machine of less than-35 DEG C, the central temperature of the fillet after freezing controls below-18 DEG C;
8, check, pack the fillet 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.
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| CN105495161A (en) * | 2014-09-26 | 2016-04-20 | 曾侃 | Saury sausage and preparation method thereof |
| CN105054122A (en) * | 2015-08-18 | 2015-11-18 | 蓬莱京鲁渔业有限公司 | Seasoned saury bunch |
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| 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 |
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| CN101919539A (en) * | 2009-06-11 | 2010-12-22 | 天津科技大学 | Processing method of sushi fish fillet |
| 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 |
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