CN102293420A - Processing technology for precious dried fish - Google Patents

Abstract

The invention belongs to the field of food processing, and in particular relates to a processing technology for precious dried fish. The technology comprises the following process flows of: treating a raw material; slicing; salting; rinsing; cooking; drying; performing excessive steaming; adding seasonings and drying; and packaging and storing. The precious dried fish processed by the technology is delicious in taste and rich in nutrition; meanwhile, low-grade fish is convenient to store and transport and value can be added by several times through processing, and the fish cooked food processing industry with good prospects is developed.

Description

The processing technology of rare delicacies dried fish

Technical field

The invention belongs to food processing field, is exactly a kind of processing technology of rare delicacies dried fish specifically.

Background technology

Along with the output of present freshwater product rises gradually, how to avoid that fish is low-priced to hinder fishing, increase low value fish added value, the fisherman is increased production and increase income, be the problem that present waterman author is concerned about most.

Summary of the invention

The present invention is in order to address the above problem, and the technical scheme of taking is: a kind of processing technology of rare delicacies dried fish comprises following technological process: raw material are handled → are cutd open sheet → pickled → rinsing → boiling → oven dry → mistake and steam → add baste oven dry → packing storage.

1) raw-material processing, raw material can adopt low-value freshwater fish such as fresh grass carp, silver carp, must guarantee that the raw material fish is fresh, color and luster is normal, and meat is tight, and is flexible, and the size of raw material fish is generally about 500 grams;

2) cut open sheet, the raw material fish is cutd open three, i.e. two flesh of fish a slice steck;

3) pickled, raw material fish pickled generally adopted the salt solution of Baume 5 degree, salt marsh 10-20 minute, still, need suitably adjust pickled concentration and pickled time according to the size of fish piece;

4) rinsing utilizes the bloodstain fish black film on the clean flesh of fish of recirculated water, delicate the compacting of flesh of fish color and luster after cleaning;

5) boiling, the fillet after the rinsing are placed on the digesting shelf, and fillet will be put neatly, shakeout, and thermally equivalent carries out boiling;

6) oven dry, the fillet after cooking are placed on drying in oven, about 70 degrees centigrade of temperature, the time is about 5 hours;

7) cross steaming, crossing steaming pressure is 0.6 atmospheric pressure, makes the fish-bone shortcakeization, takes out slitting then while hot, and slitting is about 4 centimetres, and is wide about 0.8 centimetre;

8) add the baste oven dry, add baste with steaming good fillet, put into drip pan, temperature transfers to 80 degrees centigrade, dries about 40 minutes;

9) packing, and store.

According to the rare delicacies dried fish delicious flavour of the present invention's processing, nutritious, simultaneously can be so that low-grade fish to be convenient to storing by processing, the increment several times are a kind of very promising fish delicatessen processing industries.

The specific embodiment

Below in conjunction with embodiment the present invention is described further.

A kind of processing technology of rare delicacies dried fish comprises following technological process: raw material are handled → are cutd open sheet → pickled → rinsing → boiling → oven dry → mistake and steam → add baste oven dry → packing storage.

1) raw-material processing, raw material can adopt low-value freshwater fish such as fresh grass carp, silver carp, must guarantee that the raw material fish is fresh, color and luster is normal, and meat is tight, and is flexible, and the size of raw material fish is generally about 500 grams;

2) cut open sheet, the raw material fish is cutd open three, i.e. two flesh of fish a slice steck;

3) pickled, raw material fish pickled generally adopted the salt solution of Baume 5 degree, salt marsh 10-20 minute, still, need suitably adjust pickled concentration and pickled time according to the size of fish piece;

4) rinsing utilizes the bloodstain fish black film on the clean flesh of fish of recirculated water, delicate the compacting of flesh of fish color and luster after cleaning;

5) boiling, the fillet after the rinsing are placed on the digesting shelf, and fillet will be put neatly, shakeout, and thermally equivalent carries out boiling;

6) oven dry, the fillet after cooking are placed on drying in oven, about 70 degrees centigrade of temperature, the time is about 5 hours;

7) cross steaming, crossing steaming pressure is 0.6 atmospheric pressure, makes the fish-bone shortcakeization, takes out slitting then while hot, and slitting is about 4 centimetres, and is wide about 0.8 centimetre;

8) add the baste oven dry, add baste with steaming good fillet, put into drip pan, temperature transfers to 80 degrees centigrade, dries about 40 minutes;

9) packing, and store.

Claims (1)

1. the processing technology of a rare delicacies dried fish comprises following technological process:

1) raw-material processing, raw material can adopt low-value freshwater fish such as fresh grass carp, silver carp, must guarantee that the raw material fish is fresh, color and luster is normal, and meat is tight, and is flexible, and the size of raw material fish is generally about 500 grams;

2) cut open sheet, the raw material fish is cutd open three, i.e. two flesh of fish a slice steck;

3) pickled, raw material fish pickled generally adopted the salt solution of Baume 5 degree, salt marsh 10-20 minute, still, need suitably adjust pickled concentration and pickled time according to the size of fish piece;

4) rinsing utilizes the bloodstain fish black film on the clean flesh of fish of recirculated water, delicate the compacting of flesh of fish color and luster after cleaning;

5) boiling, the fillet after the rinsing are placed on the digesting shelf, and fillet will be put neatly, shakeout, and thermally equivalent carries out boiling;

6) oven dry, the fillet after cooking are placed on drying in oven, about 70 degrees centigrade of temperature, the time is about 5 hours;

7) cross steaming, crossing steaming pressure is 0.6 atmospheric pressure, makes the fish-bone shortcakeization, takes out slitting then while hot, and slitting is about 4 centimetres, and is wide about 0.8 centimetre;

8) add the baste oven dry, add baste with steaming good fillet, put into drip pan, temperature transfers to 80 degrees centigrade, dries about 40 minutes;

9) packing, and store.