CN102246978B - Low-temperature making process of flavored dried fish with low salt - Google Patents
Low-temperature making process of flavored dried fish with low salt Download PDFInfo
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- CN102246978B CN102246978B CN201110143047XA CN201110143047A CN102246978B CN 102246978 B CN102246978 B CN 102246978B CN 201110143047X A CN201110143047X A CN 201110143047XA CN 201110143047 A CN201110143047 A CN 201110143047A CN 102246978 B CN102246978 B CN 102246978B
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Abstract
The invention relates to the technical field of freshwater fish processing, aiming to provide a low-temperature making process of a flavored dried fish with low salt. The low-temperature making process of the flavored dried fish with low salt, provided by the invention, comprises the steps of pretreatment, low-temperature salting, desalting and low-temperature drying. According to the invention, the food safety problem of the fish product is solved through low-salt and low-temperature salting, low-temperature drying and no addition of any pigment, essence and preservative; and the produced dried fish has the advantages of good mouthfeel, low salt and high content of highly unsaturated fatty acid.
Description
Technical field
The present invention relates to the fresh-water fishes processing technique field, particularly a kind of manufacture craft of low temperature flavored dried fish with low salt.
Background technology
China is among the people just the tradition of pickling dried fish since ancient times, for avoiding putrid and deteriorated in process of fish, all adopt high salt to pickle and dry the technique that combines, the defective that this preparation method exists is: although 1 processing is simple, but the production cycle is long, causes the nutritional labeling of fish to lose in a large number; 2, the dried fish meat is not fresh and tender, and mouthfeel is relatively poor; 3, salt content is too high, the too high cardiovascular and cerebrovascular disease that easily causes of salt content; 4, the highly unsaturated fatty acid in the fish is subjected to the oxidized destruction of effect meeting of solar ultraviolet radiation; 3, produce and to be subjected to season, weather effect more serious, be difficult to large-scale production.
The Thousand-Island Lake is " township of Chinese organic fish ", the very abundant stock of fish is arranged, because the restriction of fish product process technology, particularly pickle with dry run in, temperature control is bad, and is how much improper with salt, causes fish product rancid or too salty, the also interpolation pigment that has, essence, anticorrisive agent etc. directly affect the edible safety of product.
The method that the invention discloses a kind of less salt low-temperature salting seafood fish of notification number CN1437887A, by low temperature seasoning, low-temperature salting on the rocks, cleaning, salt adding low-temperature salting, clean again, flood or spray the operations such as natural antisepsis fresh-keeping agent, low temperature drying, packing and make finished product, the method complex process, production cost is high, adding antisepsis antistaling agent affects the edible safety of product, and the method is not suitable for pickling of fresh-water fishes.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of manufacture craft of low temperature flavored dried fish with low salt is provided, by less salt low-temperature salting, low temperature drying, do not add any pigment, essence, anticorrisive agent, solved the edible safety problem of fish product, the dried fish mouthfeel of production is good, less salt, content of highly unsaturated fatty acids are high.
The present invention also provides a kind of dried fish of being made by above-mentioned technique in addition.
The technical solution adopted for the present invention to solve the technical problems is: a kind of manufacture craft of low temperature flavored dried fish with low salt, and described manufacture craft may further comprise the steps:
1. pre-treatment: new fresh freshwater fish is scaled, and the back is cutd open thorax and removed internal organ, cleans to drain; Fresh-water fishes are mainly selected green grass or young crops, the grass carp of good luster, and weight selects other trash fish weight at 1 ~ 10 jin at 3 ~ 5 jin; Trash fish is silver carp, bighead etc.;
2. low-temperature salting: salt is evenly spread on the fish body of smearing after 1. step is processed, 10 ~ 15 ℃ of lower low-temperature saltings 20 ~ 25 hours, the consumption of salt is 3% ~ 4% of fish body weight; Control temperature and use the salt amount, under the prerequisite that guarantees less salt, can not cause the rancid of fish, the taste of fish is moderate, and less salt is beneficial to health;
3. desalination: the fish body after 2. step processed is put into clear water and is soaked and carried out desalination in 30 ~ 60 minutes, then cleans to drain;
4. low temperature drying: the fish body after 3. step processed places and carries out low-temperature air-drying in the drying room, and described low-temperature air-drying is: use first 40 ~ 45 ℃ of air-dry processing of hot blast 18 ~ 24 hours, use 5 ~ 10 ℃ of air-dry processing of cold wind 12 ~ 24 hours again; The fish body weight was 40 ~ 45% of the front fish body weight of low-temperature air-drying processing after low-temperature air-drying was processed.Be rich in the characteristics of protein, inorganic matter and highly unsaturated fatty acid according to fish product, for preventing surface sclerosis and fat oxidation problem occurring in the dry process of fresh-water fishes, and affect rate of drying and product quality, therefore control the technical conditions of low temperature drying, by hot blast and cold wind combine carry out air-dry, highly unsaturated fatty acid is difficult for destroyed, and the mouthfeel of dried fish is better, constant product quality, safety.
As preferably, step 2. during low-temperature salting, pickle after 8 ~ 12 hours and turn over body once by the fish body.Pickle more even.
As preferably, during step low-temperature air-drying is 4. processed, every 2 ~ 4 hours head, tail location swaps with the fish body, turned over body once every 8 ~ 12 hours simultaneously.Low-temperature air-drying provides wind regime to carry out drying by air-heater and air-cooler, air-heater and air-cooler are fixed, the fish body is flat on the fish car air-dry, the head of fish body, tail location swap are about to fish car Rotate 180 degree and get final product, by head, the tail location swap and turn over body with the fish body, air-dry angle and direction changes, so that the fish soma is dry more even.
As preferably, during step low-temperature air-drying is 4. processed, the drying room ventilation dewetting.Can guarantee air-dry speed like this.Can guarantee air-dry speed like this.Ventilation dewetting adopts ventilation fan, air blast etc. to achieve the goal.
A kind of low temperature flavored dried fish with low salt that is made by the manufacture craft of low temperature flavored dried fish with low salt.
The invention has the beneficial effects as follows:
1, manufacture craft is simple, production cost is low, and is good in economic efficiency, is fit to large-scale production;
2, by less salt low-temperature salting, low temperature drying, do not add any pigment, essence, anticorrisive agent, solved the edible safety problem of fish product, the dried fish mouthfeel of production is good, less salt, content of highly unsaturated fatty acids are high;
3, by head, tail location swap and turn over body with the fish body, so that the dry good uniformity of fish soma is fast to the air-dry speed of drying room ventilation dewetting.
The specific embodiment
Below by specific embodiment, technical scheme of the present invention is described in further detail.
Embodiment 1:
1. pre-treatment: select fresh, good luster weight 3 ~ 5 jin grass carp for processing raw material, grass carp is scaled, the back is cutd open thorax and is removed internal organ, cleans to drain;
2. low-temperature salting: salt is evenly spread on the fish body of smearing after 1. step is processed, 10 ℃ of lower low-temperature saltings 25 hours, the consumption of salt is 3% of fish body weight, the fish body is pickled after 12 hours and is turned over body once;
3. desalination: the fish body after 2. step processed is put into clear water and is soaked and carried out desalination in 30 minutes, then cleans to drain;
4. low temperature drying: the fish body after 3. step processed is evenly arranged and is flat on the fish car (flat car), the fish car pushed carry out low-temperature air-drying in the drying room, described low-temperature air-drying is: use first 40 ℃ of air-dry processing of hot blast 24 hours, use 5 ℃ of air-dry processing of cold wind 12 hours again; During low-temperature air-drying is processed, every 4 hours with fish car Rotate 180 degree, turned over body once every 12 hours simultaneously, and the drying room ventilation dewetting; Detecting the rear fish body weight of low-temperature air-drying processing is 40 ~ 45% of the front fish body weight of low-temperature air-drying processing, is qualified products, and last vacuum packet is dressed up 10 parcels that restrain.
Embodiment 2:
1. pre-treatment: select fresh, good luster weight 3 ~ 5 jin black carp for processing raw material, black carp is scaled, the back is cutd open thorax and is removed internal organ, cleans to drain;
2. low-temperature salting: salt is evenly spread on the fish body of smearing after 1. step is processed, 15 ℃ of lower low-temperature saltings 20 hours, the consumption of salt is 4% of fish body weight, the fish body is pickled after 8 hours and is turned over body once;
3. desalination: the fish body after 2. step processed is put into clear water and is soaked and carried out desalination in 60 minutes, then cleans to drain;
4. low temperature drying: the fish body after 3. step processed is evenly arranged and is flat on the fish car (flat car), the fish car pushed carry out low-temperature air-drying in the drying room, described low-temperature air-drying is: use first 45 ℃ of air-dry processing of hot blast 18 hours, use 10 ℃ of air-dry processing of cold wind 24 hours again; During low-temperature air-drying is processed, every 2 hours with fish car Rotate 180 degree, turned over body once every 8 hours simultaneously, and the drying room ventilation dewetting; Detecting the rear fish body weight of low-temperature air-drying processing is 40 ~ 45% of the front fish body weight of low-temperature air-drying processing, is qualified products, and last vacuum packet is dressed up 100 parcels that restrain.
Embodiment 3:
1. pre-treatment: select fresh, good luster weight 1 ~ 10 jin trash fish for processing raw material, grass carp is scaled, the back is cutd open thorax and is removed internal organ, cleans to drain;
2. low-temperature salting: salt is evenly spread on the fish body of smearing after 1. step is processed, 12 ℃ of lower low-temperature saltings 24 hours, the consumption of salt is 3.5% of fish body weight, the fish body is pickled after 10 hours and is turned over body once;
3. desalination: the fish body after 2. step processed is put into clear water and is soaked and carried out desalination in 45 minutes, then cleans to drain;
4. low temperature drying: the fish body after 3. step processed is evenly arranged and is flat on the fish car (flat car), the fish car pushed carry out low-temperature air-drying in the drying room, described low-temperature air-drying is: use first 42 ℃ of air-dry processing of hot blast 20 hours, use 8 ℃ of air-dry processing of cold wind 20 hours again; During low-temperature air-drying is processed, every 3 hours with fish car Rotate 180 degree, turned over body once every 10 hours simultaneously, and the drying room ventilation dewetting; Detecting the rear fish body weight of low-temperature air-drying processing is 40 ~ 45% of the front fish body weight of low-temperature air-drying processing, is qualified products, and last vacuum packet is dressed up the 800 large bags that restrain.
Product technology testing result of the present invention is as follows:
1, sense index
Product form is attractive in appearance, and the fiber sense is strong, and taste flavor is good, and products'texture and fresh water product approach; Free from extraneous odour, impurity; Yellowish pink is normally glossy, and taste is bright fragrant, and mouthfeel is pliable and tough, high resilience.
2, physical and chemical index
Product saliferous 2 ~ 2.5%, protein runs off less than 6%, and moisture 40% ~ 45% can be preserved under 25 ℃ 6 ~ 8 months.
3, microbiological indicator
Reach the commercial sterilization requirement, the corruption symbol that causes without pathogenic bacteria and microbial action.
After the present invention goes into operation, can improve the unit product added value more than 40%, 400 tons of fresh-water fishes of processing are calculated per year, can bring 2,400 ten thousand yuan of the output values, after the industrialization, can directly drive and fish for, cultivate, transport 600 families, family, for the fisherman solves 900 tons of agricultural product raw materials, increase farmers' income more than 800 ten thousand yuan.
Above-described embodiment is a kind of better scheme of the present invention, is not that the present invention is done any pro forma restriction, also has other variant and remodeling under the prerequisite that does not exceed the technical scheme that claim puts down in writing.
Claims (2)
1. the manufacture craft of a low temperature flavored dried fish with low salt, it is characterized in that: described manufacture craft may further comprise the steps:
1. pre-treatment: new fresh freshwater fish is scaled, and the back is cutd open thorax and removed internal organ, cleans to drain;
2. low-temperature salting: salt is evenly spread on the fish body of smearing after 1. step is processed, 10 ~ 15 ℃ of lower low-temperature saltings 20 ~ 25 hours, the consumption of salt is 3% ~ 4% of fish body weight; During low-temperature salting, the fish body is pickled after 8 ~ 12 hours and is turned over body once;
3. desalination: the fish body after 2. step processed is put into clear water and is soaked and carried out desalination in 30 ~ 60 minutes, then cleans to drain;
4. low temperature drying: the fish body after 3. step processed places and carries out low-temperature air-drying in the drying room, and described low-temperature air-drying is: use first 40 ~ 45 ℃ of air-dry processing of hot blast 18 ~ 24 hours, use 5 ~ 10 ℃ of air-dry processing of cold wind 12 ~ 24 hours again; The fish body weight was 40 ~ 45% of the front fish body weight of low-temperature air-drying processing after low-temperature air-drying was processed; During low-temperature air-drying is processed, every 2 ~ 4 hours head, tail location swaps with the fish body, turned over body once every 8 ~ 12 hours simultaneously; During low-temperature air-drying is processed, the drying room ventilation dewetting.
2. the low temperature flavored dried fish with low salt that makes of the manufacture craft of a low temperature flavored dried fish with low salt as claimed in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201110143047XA CN102246978B (en) | 2011-05-31 | 2011-05-31 | Low-temperature making process of flavored dried fish with low salt |
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| CN201110143047XA CN102246978B (en) | 2011-05-31 | 2011-05-31 | Low-temperature making process of flavored dried fish with low salt |
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| CN102246978B true CN102246978B (en) | 2013-04-24 |
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| CN102578627B (en) * | 2012-02-16 | 2013-06-26 | 张卫东 | Method for making flavor fish |
| 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 |
| CN102742870B (en) * | 2012-07-02 | 2013-12-25 | 宁波大学 | Method for processing tuna instant seasoned dried-fish |
| CN103503973B (en) * | 2013-01-14 | 2015-04-22 | 长沙理工大学 | Low-salt preserved fish and preparation method thereof |
| CN103349306B (en) * | 2013-07-24 | 2014-12-10 | 杨春林 | Flavor fish further processing method |
| CN103431443B (en) * | 2013-07-30 | 2016-06-29 | 仙桃市允泰坊水产食品有限公司 | A kind of flavor freshwater fish low temperature active processes technique and the equipment of process thereof |
| CN103999926B (en) * | 2014-05-22 | 2015-12-09 | 湖南渔米之湘食品有限公司 | The technique of the air-dry dry fish body of a kind of batch production cold cycling |
| CN104095020B (en) * | 2014-05-26 | 2016-03-30 | 张再 | Marine product low temperature less salt drying and dehydrating method |
| CN105325922A (en) * | 2015-11-12 | 2016-02-17 | 南通玉兔集团有限公司 | Industrial production method for fish meat |
| CN105361001A (en) * | 2015-11-20 | 2016-03-02 | 武汉市水产科学研究所 | Method for producing de-fishy low-salt half-dry freshwater fish |
| CN107660725A (en) * | 2016-07-29 | 2018-02-06 | 福建省水产研究所 | A kind of instant liquid smokes the preparation method of abalone |
| CN106333279A (en) * | 2016-08-26 | 2017-01-18 | 三明市九龙湖生态食品有限公司 | Manufacturing process of fragrant and sweet dried wild fresh fish |
| CN106343401A (en) * | 2016-08-26 | 2017-01-25 | 三明市九龙湖生态食品有限公司 | Process for producing spicy dried fish of fresh wild fish |
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| CN106858417A (en) * | 2017-04-26 | 2017-06-20 | 安徽省好再来食品有限公司 | A kind of preparation technology of low-salt flavor freshwater dried fish |
| CN107251932A (en) * | 2017-06-27 | 2017-10-17 | 张桢 | The fresh manufacture craft in one Shandong |
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| CN108902794A (en) * | 2018-07-24 | 2018-11-30 | 江南大学 | A kind of preparation method of high-quality canned fish |
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