CN106235083A - A kind of manufacture method of saury sashimi - Google Patents
A kind of manufacture method of saury sashimi Download PDFInfo
- Publication number
- CN106235083A CN106235083A CN201610761574.XA CN201610761574A CN106235083A CN 106235083 A CN106235083 A CN 106235083A CN 201610761574 A CN201610761574 A CN 201610761574A CN 106235083 A CN106235083 A CN 106235083A
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- CN
- China
- Prior art keywords
- saury
- sashimi
- manufacture method
- fillet
- parts
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
The present invention relates to the manufacture method of a kind of saury sashimi, be that to choose the saury of high-quality be raw material, carry out decaptitating, hack, deburring, clean；Saline soak, then immerse seasoning in baste and acetify；Control liquid maturation, freezing, spray seasoned surface to micro-Jiao, quick-freezing, packaging, freezing keeping.The manufacture method operation of this product is reasonable, and operational approach is simple, and make efficiency is high；Make scorches saury sashimi unique flavor, and mouthfeel is soft, tender in outer perfume (or spice), without fishy smell, nutrient health, safety and sanitation, instant.
Description
Technical field
The present invention relates to the manufacture method of a kind of saury sashimi, belong to marine products processing technical field.
Background technology
At present, the eating method of saury be only limited to grillING, braised in soy sauce, beans stewing etc., sashimi is also only limitted to marinate,
Seriously hindering the Sales Channel of saury on fishy smell and mouthfeel, the invention of this technology changes the eating method of routine, is
Saury eats a new technique in field.
Summary of the invention
The present invention is directed to the deficiency that the eating method of existing saury exists, it is provided that the making side of a kind of saury sashimi
Method.
The technical scheme is that
The manufacture method of a kind of saury sashimi, it is characterised in that comprise the steps:
1) raw material is chosen: choose the fresh or saury of IQF；
2) thaw；
3) decaptitate, hack, deburring；
4) saline soak: the water of 0～10 DEG C and edible salt mixing and stirring are obtained saline, and the mass fraction of edible salt is
5～10wt%, by step 3) in the fillet 30 of gained～40 parts mix homogeneously with saline solution 60～70 parts, 5～10 DEG C of immersions
10～14 hours；
5) vinegar soak: by fillet 60～70 parts, vinegar 30～40 parts of mixing and stirring, under the conditions of 5～10 DEG C soak 10～
14 hours；
6) control liquid maturation；
7) pendulum network speed freezes；
8) scorch: bake to surface micro-Jiao by using spray gun uniformly to be sprayed on fish skin surface between the fillet feeding barbecue after freezing；
9) quick-freezing: ensure fillet freshness；
10) packaging: be packaged into freezer and preserve.
Further, step 2) in use 2～3wt% saline thaw.
Further, step 6) time of described control liquid maturation is 6～10 hours.
The invention has the beneficial effects as follows:
The manufacture method operation of the present invention is reasonable, and operational approach is simple, and make efficiency is high；Make scorches saury sashimi
Unique flavor, mouthfeel is soft, tender in outer perfume (or spice), maintains again uniqueness in the case of the intact nutrition ensureing saury is not run off
Mouthfeel, without fishy smell, nutrient health, safety and sanitation, instant.
Detailed description of the invention
Being described principle and the feature of the present invention below in conjunction with example, example is served only for explaining the present invention, and
Non-for limiting the scope of the present invention.
Embodiment 1:
The manufacture method of a kind of saury sashimi, it is characterised in that comprise the steps:
1) raw material is chosen: choose fresh saury；
2) decaptitate, hack, deburring；
3) saline soak: the water of 0～10 DEG C and edible salt mixing and stirring are obtained saline, and the mass fraction of edible salt is
5wt%, by step 3) in the fillet 40 parts of gained mix homogeneously with saline solution 60 parts, 5～10 DEG C are soaked 10 hours；
5) vinegar soaks: by fillet 70 parts, 30 parts of mixing and stirring of vinegar, soaks 10 hours at 5～10 DEG C；
6) control liquid maturation 6 hours；
7) pendulum network speed freezes；
8) scorch: bake to surface micro-Jiao by using spray gun uniformly to be sprayed on fish skin surface between the fillet feeding barbecue after freezing；
9) quick-freezing: ensure fillet freshness；
10) packaging: be packaged into freezer and preserve.
Embodiment 2:
The manufacture method of a kind of saury sashimi, it is characterised in that comprise the steps:
1) raw material is chosen: choose the fresh or saury of IQF；
2) thaw；
3) decaptitate, hack, deburring；
4) saline soak: the water of 0～10 DEG C and edible salt mixing and stirring are obtained saline, and the mass fraction of edible salt is
10wt%, by step 3) in the fillet 30 parts of gained mix homogeneously with saline solution 70 parts, 5～10 DEG C are soaked 14 hours；
5) vinegar soaks: by fillet 65 parts, 35 parts of mixing and stirring of vinegar, soaks 14 hours at 5～10 DEG C；
6) control liquid maturation 10 hours；
7) pendulum network speed freezes；
8) scorch: bake to surface micro-Jiao by using spray gun uniformly to be sprayed on fish skin surface between the fillet feeding barbecue after freezing；
9) quick-freezing: ensure fillet freshness；
10) packaging: be packaged into freezer and preserve.
Embodiment 3:
The manufacture method of a kind of saury sashimi, it is characterised in that comprise the steps:
1) raw material is chosen: choose the fresh or saury of IQF；
2) thaw；
3) decaptitate, hack, deburring；
4) saline soak: the water of 0～10 DEG C and edible salt mixing and stirring are obtained saline, and the mass fraction of edible salt is
8wt%, by step 3) in the fillet 39 parts of gained mix homogeneously with saline solution 61 parts, 5～10 DEG C are soaked 12 hours；
5) vinegar soaks: by fillet 61 parts, 39 parts of mixing and stirring of vinegar, soaks 12 hours at 5～10 DEG C；
6) control liquid maturation 8 hours；
7) pendulum network speed freezes；
8) scorch: bake to surface micro-Jiao by using spray gun uniformly to be sprayed on fish skin surface between the fillet feeding barbecue after freezing；
9) quick-freezing: ensure fillet freshness；
10) packaging: be packaged into freezer and preserve.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all spirit in the present invention and
Within principle, any modification, equivalent substitution and improvement etc. made, should be included within the scope of the present invention.
Claims (3)
1. the manufacture method of a saury sashimi, it is characterised in that comprise the steps:
1) raw material is chosen: choose the fresh or saury of IQF；
2) thaw；
3) decaptitate, hack, deburring；
4) saline soak: the water of 0～10 DEG C and edible salt mixing and stirring are obtained saline, the mass fraction of edible salt be 5～
10wt%, by step 3) in the fillet 30 of gained～40 parts mix homogeneously with saline solution 60～70 parts, 5～10 DEG C soak 10～
14 hours；
5) vinegar soaks: by fillet 60～70 parts, vinegar 30～40 parts of mixing and stirring, and 5～10 DEG C are soaked 10～14 hours；
6) control liquid maturation；
7) pendulum network speed freezes；
8) scorch: bake to surface micro-Jiao by using spray gun uniformly to be sprayed on fish skin surface between the fillet feeding barbecue after freezing；
9) quick-freezing: ensure fillet freshness；
10) packaging: be packaged into freezer and preserve.
The manufacture method of saury sashimi the most according to claim 1, it is characterised in that step 2) middle use 2～3wt%
Saline thaw.
The manufacture method of saury sashimi the most according to claim 1, it is characterised in that step 6) described control liquid maturation
Time is 6～10 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610761574.XA CN106235083A (en) | 2016-08-30 | 2016-08-30 | A kind of manufacture method of saury sashimi |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610761574.XA CN106235083A (en) | 2016-08-30 | 2016-08-30 | A kind of manufacture method of saury sashimi |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106235083A true CN106235083A (en) | 2016-12-21 |
Family
ID=57597325
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610761574.XA Withdrawn CN106235083A (en) | 2016-08-30 | 2016-08-30 | A kind of manufacture method of saury sashimi |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106235083A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106879716A (en) * | 2017-01-23 | 2017-06-23 | 舟山福氏食品科技有限公司 | A kind of quick-thawing technology for freezing stripped tuna |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360998A (en) * | 2015-11-19 | 2016-03-02 | 恒茂实业集团有限公司 | Making method of quick-frozen seasoned pacific saury |
-
2016
- 2016-08-30 CN CN201610761574.XA patent/CN106235083A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360998A (en) * | 2015-11-19 | 2016-03-02 | 恒茂实业集团有限公司 | Making method of quick-frozen seasoned pacific saury |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106879716A (en) * | 2017-01-23 | 2017-06-23 | 舟山福氏食品科技有限公司 | A kind of quick-thawing technology for freezing stripped tuna |
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Legal Events
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20161221 |