CN102349566B - Processing method of flavored dried freshwater fish - Google Patents
Processing method of flavored dried freshwater fish Download PDFInfo
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- CN102349566B CN102349566B CN2011103111322A CN201110311132A CN102349566B CN 102349566 B CN102349566 B CN 102349566B CN 2011103111322 A CN2011103111322 A CN 2011103111322A CN 201110311132 A CN201110311132 A CN 201110311132A CN 102349566 B CN102349566 B CN 102349566B
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- pickling
- dry
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 42
- 239000013505 freshwater Substances 0.000 title claims abstract description 13
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 27
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 238000007605 air drying Methods 0.000 claims abstract description 11
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 4
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 3
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 239000000796 flavoring agent Substances 0.000 claims description 14
- 235000019634 flavors Nutrition 0.000 claims description 14
- 235000021110 pickles Nutrition 0.000 claims description 7
- 238000009938 salting Methods 0.000 claims description 6
- 240000007833 Dracaena angustifolia Species 0.000 claims description 4
- 235000009262 Dracaena angustifolia Nutrition 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 claims description 4
- 240000002234 Allium sativum Species 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 235000013330 chicken meat Nutrition 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 239000008159 sesame oil Substances 0.000 claims description 3
- 235000011803 sesame oil Nutrition 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 238000009423 ventilation Methods 0.000 claims description 3
- 238000004378 air conditioning Methods 0.000 claims description 2
- 235000013409 condiments Nutrition 0.000 claims description 2
- 238000005057 refrigeration Methods 0.000 claims description 2
- 238000005554 pickling Methods 0.000 abstract description 10
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 5
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 description 6
- 238000012545 processing Methods 0.000 description 5
- 229910001220 stainless steel Inorganic materials 0.000 description 5
- 239000010935 stainless steel Substances 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
- 241000252230 Ctenopharyngodon idella Species 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 230000001932 seasonal effect Effects 0.000 description 3
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241000252210 Cyprinidae Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
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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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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a processing method of flavored dried freshwater fish. The processing method of the dried fish is characterized by comprising the following steps: selecting raw material fish, carrying out primary cleaning, pickling, secondary cleaning, primary air drying, seasoning, secondary air drying, carrying out vacuum packaging, boxing, and warehousing and refrigerating; the pickling process comprises the following steps: pickling 100 parts of fish bodies by using seasonings consisting of 2-3 parts of salt, 0.01-0.02 part of white granulated sugar and 0.005-0.01 part of monosodium glutamate by using a dry salt smearing method, wherein the pickling time is 2.5-3.5 hours, and the pickling temperature is 18-25 ℃; the air drying process comprises the following steps: and putting the fish body into an air-cooled drying room, keeping the room temperature of the air-cooled drying room at 18-20 ℃, keeping the relative humidity of air at 40-50%, and airing for 10-13 hours. Compared with the prior art, the invention has the following advantages: 1. the manufacturing process is not affected by seasons; 2. the pickling is carried out by adopting a dry salt smearing method instead of adopting salt water, and the pickling time is short.
Description
Technical field:
The present invention relates to technical field of aquatic product processing, relate in particular to a kind of processing method of flavor freshwater dried fish.
Background technology:
In recent years, China's culture fishery has obtained development, the particularly output of four large Chinese carps of traditional freshwater aquiculture fast and has constantly improved, but the back process technology of product never is well solved.Preserve problem in order to solve fresh fish, traditional mode is shone dried fish exactly, and this mode is main with family's production basically, can not quantize to produce, and shelf life of products is short.The mode of the dried fish of dried fish processing enterprise production at present adopts following method to process: fresh and alive grass carp-decaptitate, squama, internal organ-salted-cleaning-hot-air seasoning-stripping and slicing-seasoning-pack-vacuum packaging-sterilization cooling-check-packed products-warehouse-in.But the method is difficult to the content of control moisture, and required salting period is long, especially adopts hot-air seasoning, receives seasonal effect bigger, processing throughout the year.
Summary of the invention:
The object of the invention just provides a kind of processing method of flavor freshwater dried fish, and manufacturing process does not receive seasonal effect, and salting period is short, the dried fish long shelf-life of production, and nutritive value is higher simultaneously, and local flavor is delicious.
The present invention realizes through following technical scheme:
The processing method of flavor freshwater dried fish is characterized in that comprising the steps: to choose the raw material fish, once cleans, pickle, and secondary cleaning, once air-dry, seasoning, secondary is air-dry, vacuum packaging, vanning, warehouse-in refrigeration;
Said curing process is: adopt dried salt semar technique, with 2～3 parts of salt, 0.01～0.02 part of white granulated sugar, the condiment that monosodium glutamate 0.005-0.01 part is formed is pickled 100 parts of fish bodies, and salting period is 2.5～3.5 hours, pickles temperature at 18～25 ℃;
Said air drying process is: the fish body is put into air-cooled drying room, and air-cooled drying room keeps room temperature at 18～20 ℃, keeps relative air humidity 40～50%, and air-dry time is 10～13 hours.
Adopt fan to increase cross-ventilation in the above-mentioned said air drying process.
Adopt air-conditioning adjustment room temperature in the above-mentioned said air drying process.
Adjust relative air humidity with humidifier in the above-mentioned said air drying process.
The baste that above-mentioned said seasoning process is made up of soy sauce, sugar, sesame oil, liquor, chickens' extract, monosodium glutamate, garlic juice for fish body and function that will be once air-dry soaked 2 hours.
The present invention compared with prior art has the following advantages: 1, manufacturing process does not receive seasonal effect; 2, adopt dried salt semar technique to pickle, rather than adopt marinating, salting period is short; 3, through pickling dehydration, once air-dry after, the water content of dried fish is 45～55%, soak with baste this moment again, flesh of fish soak time in baste is short, is difficult for corruptly, the flesh of fish can fully absorb flavoring simultaneously, the local flavor deliciousness; 4, the dried fish water content produced after air-dry of secondary is 45～55%, and this moment, the dried fish meat was tough and flexible, and mouthfeel is good.
The specific embodiment:
Embodiment 1
A kind of processing method of flavor freshwater dried fish comprises the steps:
1, select fresh and alive crisp meat grass carp: require to use the fresh and alive crisp meat grass carp of not comtaminated zone breed, specification is the most suitable with 4000g～5000g, cuts open the internal organ of scaling extremely then, and it is for use to get fish back of the body meat;
2, once clean: with circulating water clean fish back of the body meat, foreign material such as Ex-all crimson blood, black film;
3, pickle: join 1.5kg salt with every 50kg flesh of fish weight, 100g sugar, the blend flavouring of 50g monosodium glutamate is pickled.Pickle and take dried salt semar technique; Operating personnel evenly spread upon the flavoring for preparing with hand the surface of fillet; To smear neat the coming in the stainless steel tank of fillet of flavoring again, fillet are compacting layer by layer, on the fillet of the superiors, covers one deck flavoring (noting using the total amount of flavoring not allow to surpass configuration proportion) again; With plastic sheeting stainless steel tank is covered at last, avoided the fly worm to get into.The temperature of pickling the room will be controlled at 18 ℃-25 ℃, and salting period is 2.5-3 hour, to prevent a large amount of breedings of microorganism;
4, secondary cleaning: the fillet of pickling completion clean with circulating water, remove the salt point and the crimson blood on surface, are contained in draining in the glue sieve after washing;
5, once air-dry: the drying of fillet is carried out in air-cooled baking room, and with neat the coming on the netted pallet of processing with stainless steel of fillet, ventilation cell suitable between good each fillet of maintenance is separated, is advisable with 10～15CM, pallet is placed on the oven dry shelf again.Unlatching wind is transferred, and makes room temperature remain on 18 ℃～20 ℃; Open fan, strengthen indoor air convection; Open dehumidifier, discharge unnecessary steam in the air, make air humidity remain on relative humidity about 50%.Be 13 hours the drying time of fillet, and dry back fish body moisture Control is about 35-45%.Attention is whenever stirred fillet once at a distance from about 2 hours in the process of drying, and the situation of change of the inspection flesh of fish prevents that the flesh of fish is rotten.Behind dry the end fillet are taken off from pallet and carry out seasoning;
6, seasoning: seasoning is that the fillet through a wind and rain are immersed in the stainless steel tank that contains baste, soaks about 2 hours, and stainless steel rooved face covered with plastic film lets fillet absorb baste fully with volatilizations such as minimizing alcohol, makes it tasty.In the process of seasoning, the workshop temperature should be controlled at below 20 ℃, particularly in summer and autumn processing, strict control temperature, avoids microbial reproduction.The prescription of baste such as table one (pressing the preparation of 50kg fish body weight):
Table one
| Composition | Addition | Composition | Addition | Composition | Addition |
| Soy sauce | 25kg | Liquor | 500g | Monosodium glutamate | 100g |
| Sugar | 2kg | Chickens' extract | 50g | Garlic juice | 1kg |
| Sesame oil | 100g |
7, secondary is air-dry: after soaked fillet are drained dip, carry out redrying again, method is identical with dry 1 with requirement.Dried fillet surface dark reddish brown is even, and meat is tough and flexible, and dry back fish body moisture Control is about 45-55%.
8, fillet integer: fillet are flattened, keep the original shape of fillet as far as possible.
9, vacuum packaging:, put into vacuum machine packing dress with the fillet independently plastic vacuum bag of packing into piecewise.
10, metering vanning: according to the net weight requirement of sell goods, accurately weighing is in the smooth carton of packing into of the vacuum fillet that weigh up.
11, warehouse-in storage: the product that will install carton is in time put into freezer, keeps preserving below-18 ℃.
Local flavor grass carp dryed product salinity≤3.5% that the present invention makes, moisture≤55% is organized the soft or hard appropriateness, becomes bright agreeable to the taste, unique flavor, free from extraneous odour, free from admixture, the shelf-life can reach more than half a year
It should be noted that; Below only be that a specific embodiment among the present invention is explained; Obviously; The invention is not restricted to the foregoing description, all distortion that every those of ordinary skill in the art can directly derive or associate from content disclosed by the invention all should be thought to fall into protection scope of the present invention.
Claims (5)
1. the processing method of a flavor freshwater dried fish is characterized in that comprising the steps: to choose the raw material fish, once cleans, pickle, and secondary cleaning, once air-dry, seasoning, secondary is air-dry, vacuum packaging, vanning, warehouse-in refrigeration;
Said curing process is: adopt dried salt semar technique, with 2～3 parts of salt, 0.01～0.02 part of white granulated sugar, the condiment that monosodium glutamate 0.005-0.01 part is formed is pickled 100 parts of fish bodies, and salting period is 2.5～3.5 hours, pickles temperature at 18～25 ℃;
Said air drying process is: the fish body is put into air-cooled drying room, and air-cooled drying room keeps room temperature at 18～20 ℃, keeps relative air humidity 40～50%, and air-dry time is 10～13 hours.
2. the processing method of a kind of flavor freshwater dried fish according to claim 1 is characterized in that: adopt fan to increase cross-ventilation in the air drying process.
3. the processing method of a kind of flavor freshwater dried fish according to claim 2 is characterized in that: adopt air-conditioning adjustment room temperature in the air drying process.
4. the processing method of a kind of flavor freshwater dried fish according to claim 3 is characterized in that: adopt humidifier adjustment relative air humidity in the air drying process.
5. the processing method of a kind of flavor freshwater dried fish according to claim 4 is characterized in that: seasoning process is following: the baste that fish body and function that will be once air-dry is made up of soy sauce, sugar, sesame oil, liquor, chickens' extract, monosodium glutamate, garlic juice soaked 2 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103111322A CN102349566B (en) | 2011-10-14 | 2011-10-14 | Processing method of flavored dried freshwater fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103111322A CN102349566B (en) | 2011-10-14 | 2011-10-14 | Processing method of flavored dried freshwater fish |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102349566A CN102349566A (en) | 2012-02-15 |
| CN102349566B true CN102349566B (en) | 2012-11-21 |
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| CN2011103111322A Active CN102349566B (en) | 2011-10-14 | 2011-10-14 | Processing method of flavored dried freshwater fish |
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Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211248B (en) * | 2013-04-17 | 2014-10-15 | 天喔（武汉）食品有限公司 | Method for processing freshwater fish in non-fried way |
| CN104664319A (en) * | 2015-02-12 | 2015-06-03 | 刘良忠 | Fish paste product and processing method thereof |
| CN106387723A (en) * | 2016-09-23 | 2017-02-15 | 广东增钊生物科技有限公司 | Dried fish with Artocarpus lingnanensis Merr. sauce |
| CN106550974A (en) * | 2016-09-29 | 2017-04-05 | 南宁海世界生物科技有限公司 | Fresh-water fishes cold smoking processing method |
| CN107114711A (en) * | 2017-03-13 | 2017-09-01 | 舟山昌国食品有限公司 | A kind of air-dried hairtail conditioning food and process technology |
| CN106819954A (en) * | 2017-03-22 | 2017-06-13 | 陈秀成 | A kind of grass carp is dry and preparation method thereof |
| CN107251932A (en) * | 2017-06-27 | 2017-10-17 | 张桢 | The fresh manufacture craft in one Shandong |
| CN107518324A (en) * | 2017-07-19 | 2017-12-29 | 安徽王家坝生态农业有限公司 | A kind of instant processing method of the flavor with dried fish that ease back |
| CN108651896A (en) * | 2018-04-24 | 2018-10-16 | 大连工业大学 | A kind of production method of instant Ba Sha fillet |
| CN110313595A (en) * | 2019-08-21 | 2019-10-11 | 绍兴市白马湖食品有限公司 | A kind of processing technology of instant dried fish |
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|---|---|---|---|---|
| CN1709157A (en) * | 2005-06-13 | 2005-12-21 | 浙江大学 | Method for processing spicy freshwater dried fish |
| CN101073417A (en) * | 2007-06-25 | 2007-11-21 | 吴江市方霞企业信息咨询有限公司 | Dried freshwater fish product |
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| CN101513264A (en) * | 2008-02-21 | 2009-08-26 | 袁跃成 | Technique for processing delicious fresh dried salted fish |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2769998B2 (en) * | 1995-08-03 | 1998-06-25 | 有限会社島源商店 | Herb dried fish recipe |
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2011
- 2011-10-14 CN CN2011103111322A patent/CN102349566B/en active Active
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| CN1709157A (en) * | 2005-06-13 | 2005-12-21 | 浙江大学 | Method for processing spicy freshwater dried fish |
| CN101095428A (en) * | 2006-06-26 | 2008-01-02 | 窦伟东 | Method for preventing browning and resisting oxidation for dried fresh water fish products |
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| CN102349566A (en) | 2012-02-15 |
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