Method for producing crisped grass carp conditioned fish slice

• Main Authors: YANG XIANQING, HAO SHUXIAN, LIN WANLING, QI BO, YANG SHAOLING, DENG JIANCHAO, SONG YING, WEI YA, HU XIAO
• Format: Patent
• Language: English
• Published: 08.07.2015
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a method for producing crisped grass carp conditioned fish slice. The method comprises the following steps: putting crisped grass carp fish slice which is cleaned through pretreatment into a conditioning liquid at the temperature of 10-20 DEG C to be soaked for 2-5 hours, wherein the weight ratio of the fish slice to the conditioning liquid is 1:(1-2); fishing up and drying the slice, and packaging in vacuum; putting the package crisped grass carp fish slice into soaking type rapid refrigerating equipment to be rapidly refrigerated, wherein the temperature of the refrigerating liquid is less than minus 35 DEG C, refrigerating the fish slice to be a central temperature of minus 18 DEG C, and subsequently stopping refrigerating; preserving the refrigerated crisped grass carp conditioned fish slice under the condition less than minus 20 DEG C. The crisped grass carp conditioned fish slice obtained by adopting the method has the characteristics of unique favor, convenience in eating and good brittleness maintenance.