CN101053416A - Processing method for wind preparing drunk fish - Google Patents
Processing method for wind preparing drunk fish Download PDFInfo
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- CN101053416A CN101053416A CNA2007100222897A CN200710022289A CN101053416A CN 101053416 A CN101053416 A CN 101053416A CN A2007100222897 A CNA2007100222897 A CN A2007100222897A CN 200710022289 A CN200710022289 A CN 200710022289A CN 101053416 A CN101053416 A CN 101053416A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The patent provides a processing method of wind-produced inebriated fish and relates to producing method of food which includes, salting fresh fish which has been killed, scaled off and cleaned, then air drying it and vacuum sealing the fish in packaging container with bittern after marinating and drying, sterilizing and cold storing at last. The inebriated fish produced by the present invention is suitable for four seasons production and has short producing period, good safety, convenience and equality, wherein the taste and quality are controlled easily.
Description
Technical field
The present invention relates to a kind of production method of food.
Background technology
Liquor-saturated fish is a kind of traditional special product, traditional liquor-saturated fish production technology is to cut open the bright and new fish that kills after cleaning directly to be immersed in the cooking wine with scaling, there are four aspect defectives in this liquor-saturated fish method: the one, by virtue of experience produce, unstable product quality does not have the perfect technological process of production and can carry out the standardized production technical papers; The 2nd, product is sold with the raw product form, and is edible inconvenient; The 3rd, product is only limited to be produced in two seasons of winter in spring, can not balance the production throughout the year, can not meet the need of market; The 4th, the liquor-saturated system time of product is longer, and efficient is low, the production cost height; The 5th, limited by weather, the shelf-life is short, has seriously restricted this product and has entered bigger market.
Summary of the invention
The object of the invention is to invent the processing method of the wind preparing drunk fish of a kind of that can produce by industrialization, features good taste, health, long shelf-life.
The present invention includes following steps: may further comprise the steps: the bright and new fish of cuing open after kill cleaning that will scale is pickled earlier, and then wind system, again after soaking, draining, with fish vacuum seal in the packing container that the halogen material is housed, final pasteurising, refrigeration.
By the liquor-saturated fish that the present invention pickles out, suitable industrialization is produced throughout the year, and is with short production cycle, and Product Safety and convenience are good, the product quality height, and product taste, quality are easy to control.
Cut open the bright and new fish that kills after cleaning with scaling and pickle earlier, and then wind system, again after soaking, draining, with fish vacuum seal in the packing container that the halogen material is housed, final pasteurising, refrigeration.
Of the present invention pickling is earlier dry-salt, back wet salting; Dry-salt is evenly to smear in fish external with the salt curing agent of bright and new fish nt wt net weight 3%, the fish body is spread out, fish-skin faces down, neatly keep flat pile in pickling cylinder, 0.5% cooking wine of fish weight is gone in every layer of pouring, covers the thin salt of one deck again in the superiors, use the weight compacting then, to pickle cylinder places environment temperature to be 10 ℃～12 ℃ to pickle taking-up in 10 ± 1 hours, wherein, turned over cylinder 1 time in 5 ± 0.5 hours; Wet salting is to be that 15% bittern soaks the fish 6 ± 1 hours after dry-salt with salt concentration, and bittern is 1: 1 with the dry-salt weight ratio of fish afterwards.
Described salt curing agent is that salt is fried to the face light yellow complexion, adds 0.2% anise, 0.2% Chinese prickly ash of salt weight again, treats that salt cooling back adds 1% ginger powder, 0.5% green onion powder, stirs.
Lower floor fish body is less than upper strata fish body with salt when dry-salt.
Turn over cylinder during the wet salting 1 time.Purpose is to guarantee that each fish body all pickles evenly.
Described wind system is that the fish body that will pickle is earlier hung in the inlet air main line, and humidity is below 70% in the described air-dry line, and temperature is 15～18 ℃, behind the 40h, again temperature in the air-dry line is risen to 53 ℃ of heated-air drying 8h, forms dried fish.Can be controlled in about 35% by this air-dry method fish body moisture, it is refreshing that product reaches the skin biltong, and the dried postchannel process of being convenient to of skin is processed, be convenient to make the inside and outside taste unanimity of finished product fish in halogen material rapid osmotic advances in the fish, finished product not only can form shredded meat, and shredded meat is diffusing, edible tasty and refreshing.
Described immersion is with the clear water immersion 2h of dried fish with 15 ℃～20 ℃.The purpose of soaking with clear water is to reduce the finished product salt, makes finished product soft and have elasticity simultaneously.
Described halogen material is made up of following weight portion material: black tea water 100, spice distillate 25, liquor 25, white granulated sugar 50, monosodium glutamate 15, yellow rice wine 3.The purpose of inventing this halogen material composition is the local flavor that concentrates the outstanding product of thick gravy, can prolong the shelf life of product simultaneously.
During described packing, halogen material weight is 10% of fish body weight.Purpose is that the halogen material is a concentrate feed juice, with the collocation of fish body proportion, product mouthfeel, local flavor the best.
Described sterilization is to adopt method for disinfection stage by stage, that is: the dried fish that vacuum packet is installed places pressure sterilizer, exhaust-gas temperature rising to 105 ℃, pressure are after 0.1MPa keeps 20min in the 10min, being warmed up to 118 ℃, pressure again is 0.15MPa sterilization 15min, and back-pressure cooling 18min reduces to 40 ℃ to product temperature and can take the dish out of the pot.
The specific embodiment
One, preparation salt curing agent:
Salt is fried to the face light yellow complexion, added 0.2% anise, 0.2% Chinese prickly ash of salt weight again, fry and spare, after cooling to room temperature, add 1% ginger powder, the 0.5% green onion powder of salt weight again, stir, stand-by.
Two, preparation halogen material:
Place distiller to distill 50min～60min water, anise, Chinese prickly ash, capsicum, little fennel, cassia bark, cloves, form the spice distillate.Wherein, the weight ratio of water, anise, Chinese prickly ash, capsicum, little fennel, cassia bark, cloves is 100: 0.2～0.3: 0.2～0.25: 0.05～0.1: 0.25～0.3: 0.25～0.3: 0.15～0.2.
With water and black tea infusion 30min, filter black tea water.
The black tea water of 100 weight portions is mixed with the spice distillate of 25 weight portions, the liquor of 25 weight portions, the yellow rice wine of 3 weight portions, the monosodium glutamate of 15 weight portions, the white granulated sugar of 50 weight portions, place 85 ℃～90 ℃ infusions of jacketed pan, when having certain viscosity, liquid to be mixed stops infusion, promptly get the halogen material, stand-by.
Three, operation technological process:
The raw material fish checks and accepts → scales → and cut open and kill → clean 1 → pickle → clean 2 → drying → segment → soak → drain → liquor-saturated system → metering packing → sterilization cooling → packing → warehouse-in.
Operating procedure
1, raw material is checked and accepted:
Take the live grass carp of 1.5～3.0kg.
2, scale:
Employing is manually scaled or machinery is scaled removes fish scale totally.
3, cut open extremely:
The fish that scales is cut open to the fish head from tail fin along dorsal fin, ined succession in fish maw skin place, decaptitate, do not have meat from the back and downcut, break off with the fingers and thumb and decaptitate, whole fish body is spread out, several down with the cutter scribing at the thick place of fish body, so that it is tasty easily to add man-hour, and moisture can evenly distribute fast during oven dry.
4, clean 1:
Gill and foreign material cuing open the fish body that killed, clean Ex-all crimson blood, black film, internal organ and fish scale etc. with flowing water.
5, pickle:
Dry-salt: the salt curing agent with bright and new fish nt wt net weight 3% is evenly smeared in fish external, the fish body is spread out, fish-skin faces down, and neatly keeps flat pile in pickling cylinder, and 0.5% cooking wine of fish weight is gone in every layer of pouring, cover the thin salt of one deck again in the superiors, use the weight compacting then, will pickle cylinder and place environment temperature to be 10 ℃～12 ℃ to pickle taking-up in 10 ± 1 hours, wherein, for uniformly penetrating fish body, turned over cylinder 1 time in 5 ± 0.5 hours.Attention: answer lower floor's fish body few slightly with salt during with salt, the upper strata fish is many slightly with salt.
Wet salting: with salt concentration is that 15% bittern soaks the fish 6 ± 1 hours after dry-salt, and bittern is 1: 1 with the dry-salt weight ratio of fish afterwards.
6, clean 2:
To pickle back fish body and function flowing water cleans.
7, wind system:
The fish body that to pickle is earlier hung in the inlet air main line, and humidity is below 70% in the described air-dry line, and temperature is 15～18 ℃, behind the 40h, again temperature in the air-dry line is risen to 53 ℃ of heated-air drying 8h, forms dried fish.
8, segment:
Dried dried fish is carried out segment by packing specification, require to press the specification size as far as possible, make every section dried fish processing back consistent with packing specification.
9, soak:
With the clear water immersion 2h of dried fish with 15 ℃～20 ℃.
10, drain:
Fish after soaking is drained, so that liquor-saturated system.
11, liquor-saturated system, metering packing:
Dried fish is carried out stripping and slicing again according to product specification, add the halogen feed liquid accurate measurement final vacuum that the prepares packing of fish body weight 10%.
12, sterilization: the dried fish that vacuum packet is installed adopts high temperature high pressure sterilizing, the back-pressure cooling.
The dried fish that vacuum packet is installed places pressure sterilizer, exhaust-gas temperature rising to 105 ℃, pressure are after 0.1MPa keeps 20min in the 10min, being warmed up to 118 ℃, pressure again is 0.15MPa sterilization 15min, and back-pressure cooling 18min reduces to 40 ℃ to product temperature and can take the dish out of the pot.
13, packing warehouse-in: the product that sterilization is good dries earlier, makes packaging bag outside water evaporates, carries out external packing after cooling, and the vanning warehouse-in carries out necessary check before the warehouse-in.
Claims (10)
1, the processing method of wind preparing drunk fish is characterized in that may further comprise the steps: the bright and new fish of cuing open after kill cleaning that will scale is pickled earlier, and then wind system, again after soaking, draining, with fish vacuum seal in the packing container that the halogen material is housed, final pasteurising, refrigeration.
2,, it is characterized in that described pickling is earlier dry-salt, back wet salting according to the processing method of the described wind preparing drunk fish of claim 1; Dry-salt is evenly to smear in fish external with the salt curing agent of bright and new fish nt wt net weight 3%, the fish body is spread out, fish-skin faces down, neatly keep flat pile in pickling cylinder, 0.5% cooking wine of fish weight is gone in every layer of pouring, covers the thin salt of one deck again in the superiors, use the weight compacting then, to pickle cylinder places environment temperature to be 10 ℃～12 ℃ to pickle taking-up in 10 ± 1 hours, wherein, turned over cylinder 1 time in 5 ± 0.5 hours; Wet salting is to be that 15% bittern soaks the fish 6 ± 1 hours after dry-salt with salt concentration, and bittern is 1: 1 with the dry-salt weight ratio of fish afterwards.
3, according to the processing method of the described wind preparing drunk fish of claim 2, it is characterized in that described salt curing agent is that salt is fried to the face light yellow complexion, 0.2% anise, 0.2% Chinese prickly ash that add salt weight again treat that salt cooling back adds 1% ginger powder, 0.5% green onion powder, stirs.
4,, it is characterized in that lower floor's fish body is less than upper strata fish body with salt when dry-salt according to the processing method of the described wind preparing drunk fish of claim 2.
5,, it is characterized in that turning over cylinder 1 time during the wet salting according to the processing method of the described wind preparing drunk fish of claim 2.
6, according to the processing method of the described wind preparing drunk fish of claim 1, it is characterized in that described wind system is that the fish body that will pickle is earlier hung in the inlet air main line, humidity is below 70% in the described air-dry line, and temperature is 15～18 ℃, temperature rises to 53 ℃ of heated-air drying 8h in the 40h after wind main line, forms dried fish.
7,, it is characterized in that described immersion is with the clear water immersion 2h of dried fish with 15 ℃～20 ℃ according to the processing method of the described wind preparing drunk fish of claim 1.
8,, it is characterized in that described halogen material is made up of following weight portion material: black tea water 100, spice distillate 25, liquor 25, white granulated sugar 50, monosodium glutamate 15, yellow rice wine 3 according to the processing method of the described wind preparing drunk fish of claim 1.
9, according to the processing method of claim 1 or 8 described wind preparing drunk fish, when it is characterized in that described packing, halogen material weight is 10% of fish body weight.
10, according to the processing method of the described wind preparing drunk fish of claim 1, it is characterized in that described sterilization is to adopt method for disinfection stage by stage, that is: the dried fish that vacuum packet is installed places pressure sterilizer, exhaust-gas temperature rising to 105 ℃, pressure are after 0.1MPa keeps 20min in the 10min, being warmed up to 118 ℃, pressure again is 0.15MPa sterilization 15min, and back-pressure cooling 18min reduces to 40 ℃ to product temperature and can take the dish out of the pot.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100222897A CN101053416A (en) | 2007-05-11 | 2007-05-11 | Processing method for wind preparing drunk fish |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100222897A CN101053416A (en) | 2007-05-11 | 2007-05-11 | Processing method for wind preparing drunk fish |
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| CN101053416A true CN101053416A (en) | 2007-10-17 |
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| CNA2007100222897A Pending CN101053416A (en) | 2007-05-11 | 2007-05-11 | Processing method for wind preparing drunk fish |
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Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090669A (en) * | 2011-03-22 | 2011-06-15 | 杭州八鲜禽业有限公司 | Preparation method of liquor-saturated fish |
| CN101248888B (en) * | 2008-04-03 | 2011-08-10 | 陈关海 | Liquor-saturated dried fish deep-processing method |
| CN102224947A (en) * | 2011-05-19 | 2011-10-26 | 江南大学 | Method for producing vacuum-seasoned drunk dried fish |
| CN102240046A (en) * | 2011-08-01 | 2011-11-16 | 湖南省金万嘉食品有限公司 | Method for processing instant dried fresh water fish dices |
| CN102246978A (en) * | 2011-05-31 | 2011-11-23 | 杭州千岛湖永成绿色食品有限公司 | Low-temperature making process of flavored dried fish with low salt |
| CN102499359A (en) * | 2011-12-30 | 2012-06-20 | 湖北绿润食品有限公司 | Drunk fish soup seasoning manufacturing process and manufactured drunk fish food |
| CN102626239A (en) * | 2012-03-26 | 2012-08-08 | 福建三都澳食品有限公司 | Processing technology of dried salted yellow croakers |
| CN102860524A (en) * | 2012-10-26 | 2013-01-09 | 枣庄馋神光明食品有限公司 | Industrialized production process of leisure goose-claw nails |
| CN103210994A (en) * | 2013-05-10 | 2013-07-24 | 中国水产科学研究院淡水渔业研究中心 | Method for salting grass carp |
| CN103349305A (en) * | 2013-06-27 | 2013-10-16 | 天长市白塔湖食品有限公司 | Liquor-marinated fish and production process thereof |
| CN103404911A (en) * | 2013-07-31 | 2013-11-27 | 安徽绍峰实业集团股份有限公司 | Liquor-marinated fish processing technology |
| CN103653045A (en) * | 2012-09-06 | 2014-03-26 | 刘建明 | Processing method for fish meat of fish dumplings |
| CN104222948A (en) * | 2014-09-12 | 2014-12-24 | 福建鑫鑫獭兔有限公司 | Brine capable of preventing allergy in process of matching with beer and method for making braised fish by adopting brine |
| CN105558892A (en) * | 2015-12-23 | 2016-05-11 | 黄山市屯溪区徽记水产品加工厂 | Fermented flavor fish processing method |
| CN105876487A (en) * | 2014-12-22 | 2016-08-24 | 重庆市润恒农业开发有限公司 | Preparation method of black tea marinated dried fish |
| CN106261454A (en) * | 2015-05-11 | 2017-01-04 | 福建海山食品有限公司 | The high pressure sterilization technique of 18L tinplate canned food |
| CN110623227A (en) * | 2019-10-23 | 2019-12-31 | 刘传培 | Processing method of air-dried fish |
| CN113966854A (en) * | 2021-09-27 | 2022-01-25 | 武汉轻工大学 | Processing method of vacuum low-temperature marinated meat and vacuum low-temperature marinating device |
-
2007
- 2007-05-11 CN CNA2007100222897A patent/CN101053416A/en active Pending
Cited By (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101248888B (en) * | 2008-04-03 | 2011-08-10 | 陈关海 | Liquor-saturated dried fish deep-processing method |
| CN102090669B (en) * | 2011-03-22 | 2013-04-17 | 杭州八鲜禽业有限公司 | Preparation method of liquor-saturated fish |
| CN102090669A (en) * | 2011-03-22 | 2011-06-15 | 杭州八鲜禽业有限公司 | Preparation method of liquor-saturated fish |
| CN102224947A (en) * | 2011-05-19 | 2011-10-26 | 江南大学 | Method for producing vacuum-seasoned drunk dried fish |
| CN102224947B (en) * | 2011-05-19 | 2012-09-05 | 江南大学 | Method for producing vacuum-seasoned drunk dried fish |
| CN102246978A (en) * | 2011-05-31 | 2011-11-23 | 杭州千岛湖永成绿色食品有限公司 | Low-temperature making process of flavored dried fish with low salt |
| CN102246978B (en) * | 2011-05-31 | 2013-04-24 | 杭州千岛湖永成绿色食品有限公司 | Low-temperature making process of flavored dried fish with low salt |
| CN102240046A (en) * | 2011-08-01 | 2011-11-16 | 湖南省金万嘉食品有限公司 | Method for processing instant dried fresh water fish dices |
| CN102499359A (en) * | 2011-12-30 | 2012-06-20 | 湖北绿润食品有限公司 | Drunk fish soup seasoning manufacturing process and manufactured drunk fish food |
| CN102499359B (en) * | 2011-12-30 | 2013-10-16 | 湖北绿润食品有限公司 | Drunk fish soup seasoning manufacturing process and manufactured drunk fish food |
| CN102626239A (en) * | 2012-03-26 | 2012-08-08 | 福建三都澳食品有限公司 | Processing technology of dried salted yellow croakers |
| CN103653045A (en) * | 2012-09-06 | 2014-03-26 | 刘建明 | Processing method for fish meat of fish dumplings |
| CN102860524A (en) * | 2012-10-26 | 2013-01-09 | 枣庄馋神光明食品有限公司 | Industrialized production process of leisure goose-claw nails |
| CN103210994A (en) * | 2013-05-10 | 2013-07-24 | 中国水产科学研究院淡水渔业研究中心 | Method for salting grass carp |
| CN103349305A (en) * | 2013-06-27 | 2013-10-16 | 天长市白塔湖食品有限公司 | Liquor-marinated fish and production process thereof |
| CN103404911A (en) * | 2013-07-31 | 2013-11-27 | 安徽绍峰实业集团股份有限公司 | Liquor-marinated fish processing technology |
| CN104222948A (en) * | 2014-09-12 | 2014-12-24 | 福建鑫鑫獭兔有限公司 | Brine capable of preventing allergy in process of matching with beer and method for making braised fish by adopting brine |
| CN105876487A (en) * | 2014-12-22 | 2016-08-24 | 重庆市润恒农业开发有限公司 | Preparation method of black tea marinated dried fish |
| CN106261454A (en) * | 2015-05-11 | 2017-01-04 | 福建海山食品有限公司 | The high pressure sterilization technique of 18L tinplate canned food |
| CN105558892A (en) * | 2015-12-23 | 2016-05-11 | 黄山市屯溪区徽记水产品加工厂 | Fermented flavor fish processing method |
| CN110623227A (en) * | 2019-10-23 | 2019-12-31 | 刘传培 | Processing method of air-dried fish |
| CN113966854A (en) * | 2021-09-27 | 2022-01-25 | 武汉轻工大学 | Processing method of vacuum low-temperature marinated meat and vacuum low-temperature marinating device |
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Open date: 20071017 |