CN113017028A - Processing technology of mackerel fillet - Google Patents
Processing technology of mackerel fillet Download PDFInfo
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- CN113017028A CN113017028A CN201911352900.1A CN201911352900A CN113017028A CN 113017028 A CN113017028 A CN 113017028A CN 201911352900 A CN201911352900 A CN 201911352900A CN 113017028 A CN113017028 A CN 113017028A
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Marine Sciences & Fisheries (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a processing technology of mackerel blocks, which comprises the following steps: the three-level tablet is unfrozen, abdominal pricked removed, inspected, disinfected and cleaned, pricked and inspected, rechecked, rinsed, water controlled, frozen/micro-frozen, cut into sections, seasoning liquid proportioning, flavor soaking, liquid controlled, powder stained, inspected, refrigerated in, taken out of a single freezer, inspected, bagged, sealed, gold detected, boxed, reweighed and boxed, packaged, checked and warehoused for refrigeration. The mackerel flesh soaked by the seasoning liquid has unique flavor and rich nutrition, is quick-frozen and is kept below-18 ℃, so that the freshness of the mackerel flesh is ensured, the nutrient substances of the mackerel flesh can be kept as much as possible, a consumer can eat the mackerel flesh anytime and anywhere, and consumption is promoted. The whole processing process of the mackerel fillet is carried out at low temperature, so that the freshness of the raw materials is ensured, the reproduction of microorganisms is inhibited, and the quality of the fillet product is ensured.
Description
Technical Field
The invention relates to the field of aquatic product processing, in particular to a processing technology of mackerel fillets.
Background
Mackerel, order Perciformes, Scombridae, genus pneumatophorus, also known locally: mackerel, herring, fat fish, mackerel, and striped fish. The fish is thick and strong, has a spindle shape and a solid tail handle, and is one of important middle and upper layer economic fishes in China. It was determined that each hundred grams of the edible portion contained 21.4 grams of protein, 7.4 grams of fat, 20 milligrams of calcium, 226 milligrams of phosphorus, 2.0 milligrams of iron, 0.03 milligrams of thiamine, 0.29 milligrams of riboflavin, and 9.7 milligrams of nicotinic acid. It has high nutritive value and medicinal value, and can be used for treating chronic gastrointestinal diseases, pulmonary tuberculosis injury, neurasthenia, etc.
The mackerel is firm in meat quality and extremely high in protein content, and is eaten fresh, otherwise, once the mackerel is isolated from moisture (the death time exceeds 2 days), excessive histamine is generated in the mackerel body, and food poisoning can be caused. At present, besides fresh mackerel, dried mackerel pickled by taking fresh mackerel as a raw material and prepared products such as cans, dried fish floss, fish balls and the like appear on the market, and the mackerel products lose the fresh taste and have poor mouthfeel.
Disclosure of Invention
The invention provides a processing technology of mackerel blocks, which not only retains the nutrient substances of mackerel, but also has delicious taste and is convenient to eat.
The technical scheme of the invention is realized as follows:
the processing technology of mackerel fillet comprises the following steps:
1) and (3) thawing the third-level tablet: taking out the stored mackerel third-level slices for thawing, placing the mackerel slices in a basket, placing the mackerel slices on a thawing rack after placing, and naturally thawing;
2) removing abdominal pricks: removing the abdominal bones according to the left and right fillets of the fillet;
3) and (4) checking: checking whether the fishbone-removed fillets have abdominal bones and whether the black membranes are scraped clean; checking whether the fillets are placed orderly or not, and placing the fillets with meat surfaces facing downwards after checking;
4) and (3) disinfection and cleaning: soaking in 100PPM sodium hypochlorite solution for one minute, adding excessive water, and standing on a shelf until thawing completely;
5) pulling the thorns: removing all the bone spurs of the cleaned product from head to tail;
6) and (3) testing the touch pricks: checking the condition of the fishbone pulling in the previous procedure, flatly supporting the fillets with the left hand to enable the heads to face upwards and the tails to face downwards, checking the growth directions of the big-end fishbone and the abdominal fishbone with the thumb of the right hand, carefully checking whether the fishbone is missed or not sequentially from head to tail along the middle bone by using the index finger, and finally checking the condition of the side fishbone; flatly placing the inspected fillets in the right basket with the meat surface facing downwards;
7) and (4) rechecking: the fish is tested again by the same method;
8) rinsing: placing the basket with the fish in water by the flowing water, wherein the water must submerge the fish fillets, slightly shaking the fish fillets, and washing off the sticky spines, the black films and the like on the surfaces;
9) controlling water: putting the rinsed product on an inclined water control frame to control water for 3-5 minutes, and then putting the rinsed product into a machine;
10) freezing/partial freezing: putting the fishbone-pulled fillet single slice on a single freezer white board or a single freezer plate belt, shaping to form the natural shape of the fish, and putting the fish into a quick freezing room after shaping;
11) cutting into sections: cutting off the front head, and cutting while paying attention to beveling, wherein the gradient is 45 degrees, and the weight of each piece is 19-26 g;
12) the seasoning liquid proportion is as follows: the proportion of each part of the seasoning is as follows: 3500g of water, 5300g of soy sauce, 350g of mirin and 350g of cooking wine;
13) soaking the flavor: soaking the fish segments with good temperature return in the prepared seasoning liquid, wherein the first soaking time is 15 minutes, the 2 nd to 4 th times are 17 minutes, the 5 th and above times are 20 minutes, and the sugar degree is measured each time and is required to be 18 percent;
14) controlling liquid: obliquely placing the soaked fish blocks on a basket, and controlling the liquid for 5 minutes;
15) powder dipping: placing the fish sections with the controlled liquid into a container containing starch one by one, completely covering the fish sections with the starch, taking out the residual starch on the surface of the fish sections, and placing the fish sections on an iron plate;
16) and (4) checking: checking whether the powder-dipped product has the conditions of impurity, breakage, uneven powder sticking and the like, and detecting the crushed meat and storing separately;
17) cooling: placing on a single-freezer plate belt after roasting, putting in cold single-freezer, placing fish with meat facing downwards and skin facing upwards, and shaping;
18) and (4) discharging from the single freezer: after the product is frozen, the product can be taken out of the machine when the central temperature of the product is required to be below 18 ℃ below zero, and a specially-assigned person catches the iron disc and places the iron disc on a detected table;
19) inspecting the product: checking whether the mackerel fillet has impurities or not, breaking and non-uniform powder sticking, and separately storing the detected minced meat. The weight of the powder dipped is required to be 20g to 29 g/piece;
20) bagging: counting the number of the bags when the bags are filled with 20 bags;
21) and (3) sealing: carrying out heat sealing on the packaged product;
22) gold passing detection: the products with sealed openings are subjected to gold inspection one by one to ensure that each bag can pass metal detection;
23) packing, re-weighing and sealing: putting the bag into a box, and sealing the box by one layer of red adhesive tape, one layer of transparent adhesive tapes at two sides and one layer of transparent adhesive tapes at the bottom;
24) packaging: when the packaging is carried out, two boxes are bundled, and three I-shaped boxes are bundled;
25) box inspection and warehousing refrigeration: and (4) detecting the packaged products one by one through metal detection, and storing the packaged products in a refrigeration house at the temperature of-18 ℃.
Preferably, in step 2), the operation of removing the abdominal pricks is as follows: during trimming, the fish is placed flatly, the meat faces downwards, the head of the fish faces to the left, the tail of the fish faces to the right, the straight knife at the rear of the front fin cuts at a slope of 45 degrees, and then the side fins of the fish are cut off; turning the trimmed fish fillets with meat facing upwards, removing abdominal spines according to left and right fish fillets, pressing the fish fillets and the abdominal spines with the left hand, and performing fillet spines according to the arc shape of the abdominal spines with the right hand-held knife, wherein the abdominal spines below the fish fillets are thin and cannot leak spines, and excessive hairtail meat cannot be generated; scraping the black membrane of the abdomen; and putting the trimmed fillets into a basket, wherein the meat faces upwards.
Preferably, the operation of pulling the burrs in the step 5) is as follows: placing the cleaned product on the left side, taking one piece from the basket, and flatly placing the piece on the pricking plate, wherein the meat faces upwards, and the head faces to the right and the tail faces to the left; the forceps are held by the right hand, the first big head thorn is pulled out, then the three front head thorns are pulled out, and the middle thorns (including the bone fragments) are all removed from head to tail along the middle thorns.
Preferably, in step 13), the operation of soaking the flavor is as follows: the seasoning liquid is kept at 0-4 ℃, and the temperature of the fish blocks is kept between-3 ℃ and-5 ℃ during soaking.
Preferably, in step 22), the sensitivity of the gold probe is: fe phi ≦ 1.5mm, Sus phi ≦ 2.5 mm. nonFe phi is less than or equal to 2.5 mm.
Preferably, in step 25), the sensitivity of metal detection requires that Fe phi ≦ 4.8mm and Sus phi ≦ 6.0 mm.
The invention has the beneficial effects that:
the mackerel flesh soaked by the seasoning liquid has unique flavor and rich nutrition, is quick-frozen and is kept below-18 ℃, so that the freshness of the mackerel flesh is ensured, the nutrient substances of the mackerel flesh can be kept as much as possible, a consumer can eat the mackerel flesh anytime and anywhere, and consumption is promoted. The whole processing process of the mackerel fillet is carried out at low temperature, so that the freshness of the raw materials is ensured, the reproduction of microorganisms is inhibited, and the quality of the fillet product is ensured; and the quick-freezing treatment effectively inhibits the growth of harmful microorganisms and passivates enzyme, thereby ensuring the safety and sanitation of the fish blocks. The preparation method of the fish fillet has reasonable and strict process, strong operability, suitability for industrial production, high preparation efficiency, safety and sanitation of the prepared fish fillet and stable quality.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to these drawings without creative efforts.
FIG. 1 is a block diagram of the process of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The processing technology of mackerel blocks as shown in figure 1 comprises the following steps:
1) and (3) thawing the third-level tablet: extracting and thawing the stocked mackerel third-order pieces, and placing the mackerel single pieces in a basket; placing on a unfreezing frame for natural unfreezing after placing;
2) removing abdominal pricks: during trimming, the fish is placed flatly, the meat faces downwards, the head of the fish faces to the left, the tail of the fish faces to the right, the straight knife at the rear of the front fin cuts at a slope of 45 degrees, and then the side fins of the fish are cut off; turning the trimmed fish fillets with meat facing upwards, removing abdominal spines according to left and right fish fillets, pressing the fish fillets and the abdominal spines with the left hand, and performing fillet spines according to the arc shape of the abdominal spines with the right hand-held knife, wherein the abdominal spines below the fish fillets are thin and cannot leak spines, and excessive hairtail meat cannot be generated; scraping the black membrane of the abdomen; putting the trimmed fillets into a basket with the meat surface facing upwards;
3) and (4) checking: checking whether the fishbone-removed fillets have abdominal bones or not and whether the black membranes are scraped completely or not; checking whether the fillets are placed neatly; placing the fish slices with meat surface facing downwards after inspection;
4) and (3) disinfection and cleaning: soaking in 100PPM sodium hypochlorite solution for one minute, adding excessive water, and standing on a shelf until thawing completely;
5) pulling the thorns: placing the cleaned product on the left side, taking one piece from the basket, and flatly placing the piece on the pricking plate, wherein the meat faces upwards, and the head faces to the right and the tail faces to the left; the right hand-held tweezers pull out the first big head thorn, pull out the three front head thorns, and sequentially remove all the middle thorns (including bone fragments) from head to tail along the middle thorns; after removing, checking the bone pulling condition of the fillets, flatly supporting the fillets with the head upward and the tail downward by the left hand, checking the fillets with the thumb along the growth direction of the large-head bone and the abdominal bone by the right hand, and carefully checking whether the bone is leaked or broken along the middle bone from head to tail by the index finger; flatly placing the inspected fillets in the right basket with the meat surface facing downwards;
6) and (3) testing the touch pricks: inspecting the bone pulling condition of the previous procedure, and flatly supporting the fillets with the left hand to enable the heads to face upwards and the tails to face downwards; inspecting the growth direction of the thumb of the right hand along the major axis and the abdominal spur, carefully inspecting whether the thorns leak along the middle bone from head to tail by using the index finger, and finally inspecting the side thorns;
7) and (4) rechecking: the fish is tested again by the same method;
8) rinsing: placing the basket with the fish in water by the flowing water, wherein the water must submerge the fish fillets, slightly shaking the fish fillets, and washing off the sticky spines, the black films and the like on the surfaces;
9) controlling water: putting the rinsed product on an inclined water control frame to control water for 3-5 minutes, and then putting the rinsed product into a machine;
10) freezing/partial freezing: putting the fishbone-pulled fillet single slice on a single freezer white board or a single freezer plate belt, shaping to form the natural shape of the fish, and putting the fish into a quick freezing room after shaping;
11) cutting into sections: cutting off the front head; cutting, inclining at 45 deg.C, each piece has a weight of 19-26g, and placing in a basket for heating, and soaking the fish in flavoring liquid until the surface of the fish has a hard core;
12) the seasoning liquid proportion is as follows: the proportion of each part of the seasoning is as follows: 3500g of water, 5300g of soy sauce, 350g of mirin and 350g of cooking wine;
13) soaking the flavor: soaking the fish segments with good temperature return in the prepared seasoning liquid for 15 minutes for the first time, 17 minutes for the 2 nd to 4 th time and more than 20 minutes for 5 times, measuring the sugar degree each time, wherein the sugar degree requires 18%, and if the sugar degree is less than 18%, adding seasonings step by step;
14) controlling liquid: obliquely placing the soaked fish blocks on a basket, and controlling the liquid for 5 minutes;
15) powder dipping: placing the fish sections with the controlled liquid into a container containing starch one by one, completely covering the fish sections with the starch, taking out the residual starch on the surface of the fish sections, and placing the fish sections on an iron plate;
16) and (4) checking: checking whether the powder-dipped product has the conditions of impurity, breakage, uneven powder sticking and the like, and detecting the crushed meat and storing separately;
17) cooling: placing on a single-freezer plate belt after roasting, putting in cold single-freezer, placing fish with meat facing downwards and skin facing upwards, and shaping;
18) and (4) discharging from the single freezer: after the product is frozen, the product can be taken out of the machine when the central temperature of the product is required to be below 18 ℃ below zero, and a specially-assigned person catches the iron disc and places the iron disc on a detected table;
19) inspecting the product: checking whether the mackerel fillet has impurities or not, breaking and non-uniform powder sticking, and separately storing the detected minced meat. The weight of the powder dipped is 20-29 g/piece;
20) bagging: the label side was facing up and the bag was held in one hand. Packaging with one hand, 20 pieces in each bag, and counting the number of the packaged pieces;
21) and (3) sealing: carrying out heat sealing on the packaged product, firstly adjusting the temperature of a sealing machine, aligning and sealing the packaging bag during sealing, and strictly forbidding sealing and folding or sealing not tightly;
22) gold passing detection: the products with sealed openings are subjected to gold inspection one by one to ensure that each bag can pass metal detection;
23) boxing, re-weighing and sealing: 500 g/bag 12 bag/box 2 box/piece, each bag is 500-550g, one side of the label faces upwards when the box is packed, the box is placed on a scale after being sufficiently packed, 6 kg/box is repeatedly weighed, one red adhesive tape is arranged at the upper part, one transparent adhesive tape is arranged at two sides respectively, one transparent adhesive tape is arranged at the lower part when the box is sealed, and the method is represented by the following steps of 23 months and the period of enjoying the flavor (year, month and day);
24) packaging: when the packaging is carried out, two boxes are bundled, and three I-shaped boxes are bundled;
25) box inspection and warehousing refrigeration: and (3) detecting the packaged products one by one through metal detection to ensure that each product can pass through the metal detection, and storing the packaged products in a refrigeration house at the temperature of-18 ℃.
On the basis of the technical scheme, in the step 13), the operation of soaking the flavor is as follows: the seasoning liquid is kept at 0-4 ℃, and the temperature of the fish blocks is kept between-3 ℃ and-5 ℃ during soaking.
On the basis of the technical scheme, in the step 22), the sensitivity of the gold probe is as follows: fe phi ≦ 1.5mm, Sus phi ≦ 2.5 mm. nonFe phi is less than or equal to 2.5 mm.
On the basis of the above technical scheme, in step 25), the sensitivity of metal detection requires that Fe phi is less than or equal to 4.8mm and Sus phi is less than or equal to 6.0 mm.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (6)
1. The processing technology of mackerel fillet is characterized by comprising the following steps:
1) and (3) thawing the third-level tablet: taking out the stored mackerel third-level slices for thawing, placing the mackerel slices in a basket, placing the mackerel slices on a thawing rack after placing, and naturally thawing;
2) removing abdominal pricks: removing the abdominal bones according to the left and right fillets of the fillet;
3) and (4) checking: checking whether the fishbone-removed fillets have abdominal bones and whether the black membranes are scraped clean; checking whether the fillets are placed orderly or not, and placing the fillets with meat surfaces facing downwards after checking;
4) and (3) disinfection and cleaning: soaking in 100PPM sodium hypochlorite solution for one minute, adding excessive water, and standing on a shelf until thawing completely;
5) pulling the thorns: removing all the bone spurs of the cleaned product from head to tail;
6) and (3) testing the touch pricks: checking the condition of the fishbone pulling in the previous procedure, flatly supporting the fillets with the left hand to enable the heads to face upwards and the tails to face downwards, checking the growth directions of the big-end fishbone and the abdominal fishbone with the thumb of the right hand, carefully checking whether the fishbone is missed or not sequentially from head to tail along the middle bone by using the index finger, and finally checking the condition of the side fishbone; flatly placing the inspected fillets in the right basket with the meat surface facing downwards;
7) and (4) rechecking: the fish is tested again by the same method;
8) rinsing: placing the basket with the fish in water by the flowing water, wherein the water must submerge the fish fillets, slightly shaking the fish fillets, and washing off the sticky spines, the black films and the like on the surfaces;
9) controlling water: putting the rinsed product on an inclined water control frame to control water for 3-5 minutes, and then putting the rinsed product into a machine;
10) freezing/partial freezing: putting the fishbone-pulled fillet single slice on a single freezer white board or a single freezer plate belt, shaping to form the natural shape of the fish, and putting the fish into a quick freezing room after shaping;
11) cutting into sections: cutting off the front head, and cutting while paying attention to beveling, wherein the gradient is 45 degrees, and the weight of each piece is 19-26 g;
12) the seasoning liquid proportion is as follows: the proportion of each part of the seasoning is as follows: 3500g of water, 5300g of soy sauce, 350g of mirin and 350g of cooking wine;
13) soaking the flavor: soaking the fish segments with good temperature return in the prepared seasoning liquid, wherein the first soaking time is 15 minutes, the 2 nd to 4 th times are 17 minutes, the 5 th and above times are 20 minutes, and the sugar degree is measured each time and is required to be 18 percent;
14) controlling liquid: obliquely placing the soaked fish blocks on a basket, and controlling the liquid for 5 minutes;
15) powder dipping: placing the fish sections with the controlled liquid into a container containing starch one by one, completely covering the fish sections with the starch, taking out the residual starch on the surface of the fish sections, and placing the fish sections on an iron plate;
16) and (4) checking: checking whether the powder-dipped product has the conditions of impurity, breakage, uneven powder sticking and the like, and detecting the crushed meat and storing separately;
17) cooling: placing on a single-freezer plate belt after roasting, putting in cold single-freezer, placing fish with meat facing downwards and skin facing upwards, and shaping;
18) and (4) discharging from the single freezer: after the product is frozen, the product can be taken out of the machine when the central temperature of the product is required to be below 18 ℃ below zero, and a specially-assigned person catches the iron disc and places the iron disc on a detected table;
19) inspecting the product: checking whether the mackerel fillet has impurities or not, breaking and non-uniform powder sticking, and separately storing the detected minced meat. The weight of the powder dipped is required to be 20g to 29 g/piece;
20) bagging: counting the number of the bags when the bags are filled with 20 bags;
21) and (3) sealing: carrying out heat sealing on the packaged product;
22) gold passing detection: the products with sealed openings are subjected to gold inspection one by one to ensure that each bag can pass metal detection;
23) packing, re-weighing and sealing: putting the bag into a box, and sealing the box by one layer of red adhesive tape, one layer of transparent adhesive tapes at two sides and one layer of transparent adhesive tapes at the bottom;
24) packaging: when the packaging is carried out, two boxes are bundled, and three I-shaped boxes are bundled;
25) box inspection and warehousing refrigeration: and (4) detecting the packaged products one by one through metal detection, and storing the packaged products in a refrigeration house at the temperature of-18 ℃.
2. The processing technology of mackerel fillet as claimed in claim 1, wherein in the step 2), the operation of removing the abdominal pricks is as follows: during trimming, the fish is placed flatly, the meat faces downwards, the head of the fish faces to the left, the tail of the fish faces to the right, the straight knife at the rear of the front fin cuts at a slope of 45 degrees, and then the side fins of the fish are cut off; turning the trimmed fish fillets with meat facing upwards, removing abdominal spines according to left and right fish fillets, pressing the fish fillets and the abdominal spines with the left hand, and performing fillet spines according to the arc shape of the abdominal spines with the right hand-held knife, wherein the abdominal spines below the fish fillets are thin and cannot leak spines, and excessive hairtail meat cannot be generated; scraping the black membrane of the abdomen; and putting the trimmed fillets into a basket, wherein the meat faces upwards.
3. The processing technology of mackerel fillet as claimed in claim 1, wherein the operation of pulling out the thorns in step 5) is: placing the cleaned product on the left side, taking one piece from the basket, and flatly placing the piece on the pricking plate, wherein the meat faces upwards, and the head faces to the right and the tail faces to the left; the right hand-held tweezers pull out the first big-end thorn, pull out the three front-end thorns, and sequentially remove all the middle thorns from head to tail along the middle thorns.
4. The processing technology of mackerel fillet as claimed in claim 1, wherein in step 13), the operation of bubbling flavor is: the seasoning liquid is kept at 0-4 ℃, and the temperature of the fish blocks is kept between-3 ℃ and-5 ℃ during soaking.
5. The processing technology of mackerel fillet according to claim 1, wherein in step 22), the sensitivity of a gold probe is: fe phi ≦ 1.5mm, Sus phi ≦ 2.5 mm. nonFe phi is less than or equal to 2.5 mm.
6. The mackerel fillet processing process according to claim 1, wherein in step 25), the sensitivity of metal detection requires Fe phi ≦ 4.8mm and Sus phi ≦ 6.0 mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911352900.1A CN113017028A (en) | 2019-12-25 | 2019-12-25 | Processing technology of mackerel fillet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911352900.1A CN113017028A (en) | 2019-12-25 | 2019-12-25 | Processing technology of mackerel fillet |
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| Publication Number | Publication Date |
|---|---|
| CN113017028A true CN113017028A (en) | 2021-06-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911352900.1A Withdrawn CN113017028A (en) | 2019-12-25 | 2019-12-25 | Processing technology of mackerel fillet |
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| Country | Link |
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| CN (1) | CN113017028A (en) |
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2019
- 2019-12-25 CN CN201911352900.1A patent/CN113017028A/en not_active Withdrawn
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Application publication date: 20210625 |