阅读说明：本技术 一种红鱼加工工艺 (red fish processing technology ) 是由 于生明 于 2019-10-16 设计创作，主要内容包括：一种红鱼加工工艺,包括以下步骤：(1)、原料预处理,放血、去头、去内脏；(2)、去鳞、清洗；(3)、剖片；(4)、去刺；(5)、处理好鱼刺的鱼体破坏处使用食用粘合剂进行粘合。(6)、清洗、装盘。(7)、单冻。本发明的红鱼加工工艺,通过绘制鱼刺分布图实现了鱼刺的精准拔除,并且通过使用粘合剂对损坏的鱼体进行粘合,产品出成率达到75％。(a red fish processing technology comprises the following steps: (1) pretreating raw materials, bleeding, removing heads and viscera; (2) descaling and cleaning; (3) slicing; (4) removing thorns; (5) and adhering the damaged part of the fish body with the treated fish bones by using an edible adhesive. (6) And cleaning and dishing up. (7) And single freezing. According to the processing technology of the red fish, the fishbone is accurately pulled out by drawing the fishbone distribution diagram, and the damaged fish body is adhered by using the adhesive, so that the product yield reaches 75%.)

1. A red fish processing technology is characterized in that: the method comprises the following steps:

(1) pretreating raw materials, bleeding, removing heads and viscera;

(2) Descaling and cleaning;

(3) slicing the raw materials into 3 slices, 2 slices of fish meat and a middle bone;

(4) removing the fish bones, establishing a fish bone distribution map of the red fish, and correspondingly removing the fish bones according to the fish bone distribution condition of the red fish;

(5) And the damaged part of the fish body with the treated fish bones is bonded by using an edible bonding agent, and the bonding time is more than 45 minutes.

2. The red fish processing technology of claim 1, wherein: in the step (4), 15 thorns are arranged on one surface of the red fish, and the red fish is pulled out along the direction of the thorns by using a tool.

3. The red fish processing technology of claim 1, wherein: further comprising the steps of:

(6) and cleaning and dishing up: cleaning the fishbone-removed fillets with ice water, draining, and cleaning with 0.3% of iso-Vc-Na ice water solution; and (5) loading the disc.

(7) And performing single freezing, wherein the temperature of the single freezing machine is-35-28 ℃, the rotating speed is 300-.

4. the red fish processing technology of claim 1, wherein: the working environment temperature of the deburring and bonding process in the steps (4) and (5) is-15-2 ℃.

5. The red fish processing technology of claim 1, wherein: the edible adhesive in the step (5) is edible starch, edible glycerin, edible gelatin, carrageenan or xanthan gum.

Technical Field

The invention relates to the technical field of aquatic product processing.

Background

Along with the improvement of living standard of people, the attention on food nutrition is higher and higher. The fish is always a food rich in nutrition and delicious in taste, and is popular with consumers. The red fish, also called Honggu fish, is native to the coastal areas of the North Atlantic ocean and the gulf of Mexico, is one of the fish species with the highest breeding yield in the world so far because of the good meat quality and the suitability for artificial breeding, the conventional red fish removing the thorns is to slice the fish body, remove the thorns, and then completely remove the thorns, so that the product is blocky and stranded, the original shape of the fish body is completely lost, the sensory perception of consumers is influenced, and the product yield is low.

disclosure of Invention

In order to solve the problems of the traditional red fish processing technology, the invention provides a red fish processing technology.

The technical scheme adopted by the invention for realizing the purpose is as follows: a red fish processing technology comprises the following steps:

(1) pretreating raw materials, bleeding, removing heads and viscera;

(2) Descaling and cleaning;

(3) Slicing the raw materials into 3 slices, 2 slices of fish meat and a middle bone;

(4) removing the fish bones, establishing a fish bone distribution map of the red fish, and correspondingly removing the fish bones according to the fish bone distribution condition of the red fish;

(5) And the damaged part of the fish body with the treated fish bones is bonded by using an edible bonding agent, and the bonding time is more than 45 minutes.

In the step (4), 15 thorns are arranged on one surface of the red fish, and the red fish is pulled out along the direction of the thorns by using a tool.

further comprising the steps of:

(6) And cleaning and dishing up: cleaning the fishbone-removed fillets with ice water, draining, and cleaning with 0.3% of iso-Vc-Na ice water solution; and (5) loading the disc.

(7) and performing single freezing, wherein the temperature of the single freezing machine is-35-28 ℃, the rotating speed is 300-.

The working environment temperature of the deburring and bonding process in the steps (4) and (5) is-15-2 ℃.

The edible adhesive in the step (5) is edible starch, edible glycerin, edible gelatin, carrageenan or xanthan gum.

According to the processing technology of the red fish, the fishbone is accurately pulled out by drawing the fishbone distribution diagram, and the damaged fish body is adhered by using the adhesive, so that the product yield reaches 75%.

Detailed Description

The invention relates to a red fish processing technology, which comprises the following steps:

(1) pretreating raw materials, bleeding, removing heads and viscera;

(2) removing scales and cleaning, wherein bloodletting is a key ring for ensuring the quality of the red fish fillets, the bloodletting is required to be completely done, the residual fish tendons and blood clots are removed, and the fish gallbladder cannot be cut during bloodletting and viscera removing so as to avoid influencing the color and taste of the product;

(3) Slicing the raw materials into 3 slices, 2 slices of fish meat and a middle bone, and ensuring the integrity of the fish slices as much as possible during slicing. Oppositely placing 2 fish slices and adding ice for preservation;

(4) removing the bones, establishing a fishbone distribution diagram of the red fish, pulling out the red fish with about 15 bones on the single surface of the red fish along the direction of the bones by using an instrument, and correspondingly pulling out the red fish according to the distribution condition of the fishbones of the red fish;

(5) and the damaged part of the fish body with the treated fish bones is bonded by using an edible bonding agent, and the bonding time is more than 45 minutes.

(6) And cleaning and dishing up: cleaning the fishbone-removed fillets with ice water, draining, and cleaning with 0.3% of iso-Vc-Na ice water solution; loading a plate;

(7) and performing single freezing at the temperature of minus 32 ℃ and the rotating speed of 300-400 r/min. And (4) rapidly transferring the fish body out of the single freezing machine into a flat plate freezing machine, and continuously freezing until the central temperature of the fish body reaches below-15 ℃ to obtain the fish body.

The working environment temperature of the deburring and bonding process in the steps (4) and (5) is-15-2 ℃.

While the invention has been described with reference to exemplary embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof without departing from the spirit and scope of the invention. In addition, many modifications may be made to adapt a particular situation or material to the teachings of the invention without departing from the essential scope thereof. Therefore, it is intended that the invention not be limited to the particular embodiment disclosed, but that the invention will include all embodiments falling within the scope of the appended claims.