CN105614513A - Making method of quick-frozen horse mackerel slice foods - Google Patents
Making method of quick-frozen horse mackerel slice foods Download PDFInfo
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- CN105614513A CN105614513A CN201410592572.3A CN201410592572A CN105614513A CN 105614513 A CN105614513 A CN 105614513A CN 201410592572 A CN201410592572 A CN 201410592572A CN 105614513 A CN105614513 A CN 105614513A
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- fillet
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- horse mackerel
- horse
- slices
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Abstract
The invention discloses a making method of quick-frozen horse mackerel slice foods. The making method comprises the following steps of selecting fresh horse mackerels, or frozen fresh horse mackerels which are soaked in salt water to be unfrozen, as raw materials, performing treatments of removing back spines, heads, vertebras, internal organs, abdomen bones and fine spines of raw materials namely the horse mackerels, and then cutting the treated horse mackerels into horse mackerel slices; cleaning the horse mackerel slices, and immersing the cleaned horse mackerel slices into seasoning liquid prepared from melanin, monascus koji, soybean protein, lemon juice and water so that the horse mackerel slices are tasty; and laying the tasty horse mackerel slices in plates, sprinkling sesame seeds on the spicy horse mackerel slices, performing quick-freezing treatment, packaging the quick-frozen horse mackerel slices, and performing detection so as to obtain qualified horse mackerel slices namely the quick-frozen horse mackerel slice foods. The making method of the quick-frozen horse mackerel slice foods disclosed by the invention is advanced in technology, reasonable in operation procedures, strong in operability and high in making efficiency; the horse mackerel slice foods which are made by the method are safe, hygienic, stable in quality, nutrient and healthy, after the quick-frozen horse mackerel slice foods are unpackaged and unfrozen, the unfrozen horse mackerel slice foods can be eaten without being cooked or can be eaten after being heated, and the horse mackerel slice foods are tender and soft in meat quality, fresh and mellow in taste, unique in flavor and free from peculiar smell and fishy smell.
Description
Technical field
The invention belongs to food processing field, be specifically related to the manufacture method of a kind of quick-freezing scad slice foodstuffs.
Background technology
Scad is the Fish having higher economic worth. Fish protein content is high, and content of hemachrome enriches, and fat content is medium, additionally contains more calcium, zinc, Iron and Vitamin A, E etc. In the processing technology of current fillet food, the finished product made is of low nutritive value, it is impossible to enough well controls product cost, and makes product nutrient laden.
Summary of the invention
For the above-mentioned technical problem overcoming prior art to exist, it is an object of the invention to, thering is provided the manufacture method of a kind of quick-freezing scad slice foodstuffs, the present invention not only manufacturing process is simple, production efficiency is higher, and food mouthfeel is better, the holding time is longer.
The manufacture method of quick-freezing scad slice foodstuffs provided by the invention, comprises the following steps:
(1) the fresh scad that select fresh scad or freezing to be incorporated to saline soak that concentration is 2��4% thaws of choosing of raw material is raw material;
(2) scad raw material fish is adopted cutter that its outer back is stung removal firmly by the process of raw material, then decaptitate along its fin vertical cut that retreads, then be cut into head from the afterbody of fish body along its vertebra, both sides fish body is separated with vertebra, gill, abdomen bone and fish spicule, then fish body is cut into fillet; Wherein, the central temperature controlling fish body in Feedstock treating process is 4��6 DEG C;
(3) impregnate after the tasty fillet by cutting adopt flowing water to clean up, be submerged in the baste that pre-coordination is good, control baste temperature below 15 degree, impregnate tasty 15��32 minutes;
(4) anhydrate, the fillet after tasty for dipping are placed on control water frame control water 13��24 minutes by balance, re-use absorbent paper and the moisture wiping on fillet surface is removed, then swung in by fillet in the pallet after sterilization; Wherein, balance process picks and places fillet from fillet both sides are parallel, forbids vertically picking and placeing fillet;
(5) temperature put into by the fillet after dispenser Semen sesami Albae by quick-freezing is carry out fast frozen in less than 29 DEG C instant freezers, and the fillet temperature after quick-freezing controls below 18 DEG C;
(6) packaging, finished product carry out metal detection by metal detector after being packed by the fillet after quick-freezing, detect qualified after finished product, finished product enters storage in 25 DEG C of freezers.
The manufacture method of quick-freezing scad slice foodstuffs provided by the invention, it has the beneficial effects that, overcomes operation in prior art processing fillet food technology more, and the problem that workload is big improves production efficiency; Avoid because finished product is of low nutritive value, the shelf-life short mass defect caused, utilization rate of raw materials is high, reduces production cost; It is effectively ensured food quality.
Detailed description of the invention
Below in conjunction with an embodiment, the manufacture method of quick-freezing scad slice foodstuffs provided by the invention is described in detail.
Embodiment
The manufacture method of the quick-freezing scad slice foodstuffs of the present embodiment, comprises the following steps:
(1) the fresh scad that select fresh scad or freezing to be incorporated to saline soak that concentration is 4% thaws of choosing of raw material is raw material;
(2) scad raw material fish is adopted cutter that its outer back is stung removal firmly by the process of raw material, then decaptitate along its fin vertical cut that retreads, then be cut into head from the afterbody of fish body along its vertebra, both sides fish body is separated with vertebra, gill, abdomen bone and fish spicule, then fish body is cut into fillet; Wherein, the central temperature controlling fish body in Feedstock treating process is 4 DEG C;
(3) impregnate after the tasty fillet by cutting adopt flowing water to clean up, be submerged in the baste that pre-coordination is good, control baste temperature at 15 degree, impregnate tasty 32 minutes;
(4) anhydrate, the fillet after tasty for dipping are placed on control water frame control water 13 minutes by balance, re-use absorbent paper and the moisture wiping on fillet surface is removed, then swung in by fillet in the pallet after sterilization; Wherein, balance process picks and places fillet from fillet both sides are parallel, forbids vertically picking and placeing fillet;
(5) temperature put into by the fillet after dispenser Semen sesami Albae by quick-freezing is carry out fast frozen in 29 DEG C of instant freezers, and the fillet temperature after quick-freezing controls at 18 DEG C;
(6) packaging, finished product carry out metal detection by metal detector after being packed by the fillet after quick-freezing, detect qualified after finished product, finished product enters storage in 25 DEG C of freezers.
Claims (1)
1. the manufacture method of a quick-freezing scad slice foodstuffs, it is characterised in that: said method comprising the steps of:
(1) the fresh scad that select fresh scad or freezing to be incorporated to saline soak that concentration is 2��4% thaws of choosing of raw material is raw material;
(2) scad raw material fish is adopted cutter that its outer back is stung removal firmly by the process of raw material, then decaptitate along its fin vertical cut that retreads, then be cut into head from the afterbody of fish body along its vertebra, both sides fish body is separated with vertebra, gill, abdomen bone and fish spicule, then fish body is cut into fillet; Wherein, the central temperature controlling fish body in Feedstock treating process is 4��6 DEG C;
(3) impregnate after the tasty fillet by cutting adopt flowing water to clean up, be submerged in the baste that pre-coordination is good, control baste temperature below 15 degree, impregnate tasty 15��32 minutes;
(4) anhydrate, the fillet after tasty for dipping are placed on control water frame control water 13��24 minutes by balance, re-use absorbent paper and the moisture wiping on fillet surface is removed, then swung in by fillet in the pallet after sterilization; Wherein, balance process picks and places fillet from fillet both sides are parallel, forbids vertically picking and placeing fillet;
(5) temperature put into by the fillet after dispenser Semen sesami Albae by quick-freezing is carry out fast frozen in less than 29 DEG C instant freezers, and the fillet temperature after quick-freezing controls below 18 DEG C;
(6) packaging, finished product carry out metal detection by metal detector after being packed by the fillet after quick-freezing, detect qualified after finished product, finished product enters storage in 25 DEG C of freezers.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410592572.3A CN105614513A (en) | 2014-10-30 | 2014-10-30 | Making method of quick-frozen horse mackerel slice foods |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410592572.3A CN105614513A (en) | 2014-10-30 | 2014-10-30 | Making method of quick-frozen horse mackerel slice foods |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105614513A true CN105614513A (en) | 2016-06-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410592572.3A Pending CN105614513A (en) | 2014-10-30 | 2014-10-30 | Making method of quick-frozen horse mackerel slice foods |
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| CN (1) | CN105614513A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108013384A (en) * | 2016-10-31 | 2018-05-11 | 大连海大厨食品有限公司 | A kind of scad fourth preparation for processing |
| CN110367483A (en) * | 2019-07-23 | 2019-10-25 | 武汉良之隆食材股份有限公司 | A kind of preparation method of fish egg dish and its cooking methods of gained fish egg dish |
-
2014
- 2014-10-30 CN CN201410592572.3A patent/CN105614513A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108013384A (en) * | 2016-10-31 | 2018-05-11 | 大连海大厨食品有限公司 | A kind of scad fourth preparation for processing |
| CN110367483A (en) * | 2019-07-23 | 2019-10-25 | 武汉良之隆食材股份有限公司 | A kind of preparation method of fish egg dish and its cooking methods of gained fish egg dish |
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| PB01 | Publication | ||
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Application publication date: 20160601 |