CN101028109B - Method for smoke curing Tilapia mossambica scrod - Google Patents
Method for smoke curing Tilapia mossambica scrod Download PDFInfo
- Publication number
- CN101028109B CN101028109B CN2007100274904A CN200710027490A CN101028109B CN 101028109 B CN101028109 B CN 101028109B CN 2007100274904 A CN2007100274904 A CN 2007100274904A CN 200710027490 A CN200710027490 A CN 200710027490A CN 101028109 B CN101028109 B CN 101028109B
- Authority
- CN
- China
- Prior art keywords
- fillet
- tilapia
- smoke
- salt solution
- processing method
- Prior art date
- 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.)
- Expired - Fee Related
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- 239000000779 smoke Substances 0.000 title claims description 31
- 238000000034 method Methods 0.000 title abstract description 12
- 241000276701 Oreochromis mossambicus Species 0.000 title description 31
- 241000276707 Tilapia Species 0.000 claims abstract description 23
- 238000001035 drying Methods 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 239000012266 salt solution Substances 0.000 claims description 18
- 239000000243 solution Substances 0.000 claims description 14
- 238000003672 processing method Methods 0.000 claims description 10
- 238000012856 packing Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000005507 spraying Methods 0.000 claims description 8
- 238000007598 dipping method Methods 0.000 claims description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 3
- 229910052782 aluminium Inorganic materials 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 239000011888 foil Substances 0.000 claims description 3
- 230000000391 smoking effect Effects 0.000 claims description 3
- 238000011033 desalting Methods 0.000 claims description 2
- 239000007921 spray Substances 0.000 claims description 2
- 238000004108 freeze drying Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 241000251468 Actinopterygii Species 0.000 description 6
- 235000019688 fish Nutrition 0.000 description 6
- 230000008901 benefit Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 238000005057 refrigeration Methods 0.000 description 4
- 238000001816 cooling Methods 0.000 description 3
- 238000010612 desalination reaction Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000000443 aerosol Substances 0.000 description 2
- 238000009360 aquaculture Methods 0.000 description 2
- 244000144974 aquaculture Species 0.000 description 2
- 230000004888 barrier function Effects 0.000 description 2
- BBEAQIROQSPTKN-UHFFFAOYSA-N pyrene Chemical compound C1=CC=C2C=CC3=CC=CC4=CC=C1C2=C43 BBEAQIROQSPTKN-UHFFFAOYSA-N 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 125000005605 benzo group Chemical group 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- GVEPBJHOBDJJJI-UHFFFAOYSA-N fluoranthrene Natural products C1=CC(C2=CC=CC=C22)=C3C2=CC=CC3=C1 GVEPBJHOBDJJJI-UHFFFAOYSA-N 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 238000009343 monoculture Methods 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
Claims (5)
- A Tilapia Fillet smoke processing method, may further comprise the steps:(1), normal temperature fumersion: the fillet that clean up are flooded sootiness 5~10min with smoke solution under 20-30 ℃ temperature;(2), drying: will be placed in equably on the grid of smokehouse in the special-purpose Fumigator through the fillet after the normal temperature dipping fumersion, and, reach 15-25 ℃ to the fillet central temperature with the fillet dry 20-40min that freezes;(3), spraying sootiness: in Fumigator, adopt the liquid smoke Fumeol at the 20-30 ℃ of sootiness 20~40min that sprays the fillet after above-mentioned steps 2 processing;(4) drying: with the fillet 20-30 ℃ of drying 30~60min in Fumigator after above-mentioned steps 3 processing.
- Tilapia Fillet according to claim 1 smoke processing method, it is characterized in that: the fillet after will smoking are cooled to 4 ℃, pack into laminated film retort pouch or aluminum foil compound bag vacuumize packing.
- Tilapia Fillet according to claim 1 smoke processing method, it is characterized in that: it is pickled that the fillet that clean up are carried out salt solution, and the fillet after cleaning are put into 10~15% the pickled 30~60min of salt solution; Fillet are 1: 1~2 with the ratio of salt solution.
- Tilapia Fillet according to claim 3 smoke processing method, it is characterized in that: the seasoning prescription that adds in the salt solution (accounting for the heavy percentage composition % of salt solution): monosodium glutamate 0.2~0.5%, sugar 0.5~2% and/or cooking wine 2~6%.
- Tilapia Fillet according to claim 3 smoke processing method, it is characterized in that: the fillet to salt solution after pickled carry out desalting processing: remove with the salt of 4 ℃~10 ℃ flowing water with the fillet surface.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN2007100274904A CN101028109B (en) | 2007-04-10 | 2007-04-10 | Method for smoke curing Tilapia mossambica scrod |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN2007100274904A CN101028109B (en) | 2007-04-10 | 2007-04-10 | Method for smoke curing Tilapia mossambica scrod |
Publications (2)
Publication Number | Publication Date |
---|---|
CN101028109A CN101028109A (en) | 2007-09-05 |
CN101028109B true CN101028109B (en) | 2011-07-20 |
Family
ID=38713795
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN2007100274904A Expired - Fee Related CN101028109B (en) | 2007-04-10 | 2007-04-10 | Method for smoke curing Tilapia mossambica scrod |
Country Status (1)
Country | Link |
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CN (1) | CN101028109B (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108936408A (en) * | 2018-06-27 | 2018-12-07 | 福州捷丰海珍品开发有限公司 | A kind of marinated instant type Tilapia mossambica processing technology of sootiness |
Families Citing this family (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101422259B (en) * | 2008-11-12 | 2011-03-16 | 江南大学 | Preparation method of liquid-smoked Longsnout catfish soft can |
CN101496615B (en) * | 2009-01-16 | 2011-12-21 | 中国水产科学研究院南海水产研究所 | Processing method for fumigating eel |
CN101861994A (en) * | 2010-05-05 | 2010-10-20 | 中国水产科学研究院南海水产研究所 | Oyster smoking processing method |
CN103082342B (en) * | 2011-11-04 | 2014-01-22 | 华中农业大学 | Freshwater fish slice with seafood flavor and production method thereof |
CN102578205B (en) * | 2012-03-21 | 2013-03-20 | 广西大学 | Processing method for fumigating ready-to-eat tilapia mossambica |
CN102669744B (en) * | 2012-05-16 | 2013-05-08 | 福州金富琳食品有限公司 | Processing method for liquid smoked seasoned dried shrimps |
CN103783571A (en) * | 2012-10-26 | 2014-05-14 | 林侑岑 | Liquid-smoking tilapia fillet processing method |
CN103039582B (en) * | 2012-12-12 | 2014-12-03 | 北海北联食品工业有限公司 | Frozen cut stuck tilapia fillets and processing method thereof |
CN104187099B (en) * | 2014-07-15 | 2017-06-09 | 佩蒂动物营养科技股份有限公司 | A kind of novel pet food product sootiness production technology |
CN106106700A (en) * | 2016-06-20 | 2016-11-16 | 茂名鸿业水产有限公司 | A kind of colorless and odorless freezes Tilapia Fillet and production method thereof |
CN106418279A (en) * | 2016-06-30 | 2017-02-22 | *** | Spicy hot smoked fish making method |
CN106256200A (en) * | 2016-07-27 | 2016-12-28 | 惠州市黑娜尔科技有限公司 | The jerky preparation method of salmon fish |
CN107223695A (en) * | 2017-06-16 | 2017-10-03 | 合肥岭牧农产品有限公司 | A kind of processing method of bacon |
CN111685288A (en) * | 2020-07-21 | 2020-09-22 | 大连工业大学 | Preparation method of smoked flavor fish |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1533714A (en) * | 2003-03-28 | 2004-10-06 | 李国亮 | Method of smoking fish |
CN1836527A (en) * | 2005-03-25 | 2006-09-27 | 浙江工商大学 | Breeding fish fumigation product processing method |
-
2007
- 2007-04-10 CN CN2007100274904A patent/CN101028109B/en not_active Expired - Fee Related
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1533714A (en) * | 2003-03-28 | 2004-10-06 | 李国亮 | Method of smoking fish |
CN1836527A (en) * | 2005-03-25 | 2006-09-27 | 浙江工商大学 | Breeding fish fumigation product processing method |
Non-Patent Citations (7)
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吴红光.水产品加工工艺与配方.科学技术文献出版社,2001,359-404. * |
周益群等.水产品的液熏原理和方法.渔业现代化 4.2004,(4),42-43. |
周益群等.水产品的液熏原理和方法.渔业现代化 4.2004,(4),42-43. * |
李振民等.沙丁鱼和鲐鱼的熏制加工研究.水产科学15 4.1996,15(4),18-20. |
李振民等.沙丁鱼和鲐鱼的熏制加工研究.水产科学15 4.1996,15(4),18-20. * |
汪秋宽等.液熏蓝点马鲛鱼片的抗氧化研究.大连水产学院学报17 3.2002,17(3),262-266. |
汪秋宽等.液熏蓝点马鲛鱼片的抗氧化研究.大连水产学院学报17 3.2002,17(3),262-266. * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108936408A (en) * | 2018-06-27 | 2018-12-07 | 福州捷丰海珍品开发有限公司 | A kind of marinated instant type Tilapia mossambica processing technology of sootiness |
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Publication number | Publication date |
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CN101028109A (en) | 2007-09-05 |
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Owner name: YUNNAN NEW OCEAN FOOD CO., LTD. Free format text: FORMER OWNER: NANHAI INST. OF AQUATIC PRODUCTS, CHINESE ACADEMY OF AQUATIC PRODUCTS SCIENCES Effective date: 20121121 |
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Denomination of invention: Method for smoke curing Tilapia mossambica scrod Effective date of registration: 20190819 Granted publication date: 20110720 Pledgee: Yunnan branch of China Import and Export Bank Pledgor: YUNNAN NEW OCEAN AQUATIC PRODUCT SCIENCE AND TECHNOLOGY GROUP CO., LTD. Registration number: Y2019530000003 |
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