CN103027308A - Multi-flavored grilled fish processing technique - Google Patents
Multi-flavored grilled fish processing technique Download PDFInfo
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- CN103027308A CN103027308A CN2011102933870A CN201110293387A CN103027308A CN 103027308 A CN103027308 A CN 103027308A CN 2011102933870 A CN2011102933870 A CN 2011102933870A CN 201110293387 A CN201110293387 A CN 201110293387A CN 103027308 A CN103027308 A CN 103027308A
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Abstract
The invention belongs to the field of food processing, and specifically relates to a multi-flavor grilled fish processing technique. In order to improve the shelf life of grilled fish, the present invention uses the technical solution that: the multi-flavor grilled fish processing technique includes the following processes: raw material processing, pickling, cooking, drying, seasoning, grilling, packaging, and storing. The grilled fish processed according to the present invention is delicious and nutritious, the low-grade fish is easy to store and transport by processing and value-added for several times, and the processing technique belongs to a promising fish cooked food processing industry.
Description
Technical field
The invention belongs to food processing field, is exactly a kind of processing technology of multi-flavor grilled fish specifically.
Background technology
Existing grilled fish generally is can see in street restaurant, and still, traditional processing method is unhygienic, and is not easy to store.We wish just to address this problem by modern processing technology.
Summary of the invention
The present invention is in order to improve the shelf life of grilled fish, and the technical scheme of taking is: a kind of processing technology of multi-flavor grilled fish comprises following technological process: raw material disposal → pickled → boiling → drying → seasoning → baking → packing → storage;
1) raw-material processing, raw material can adopt chilled or freezing fishery products, also can use the salty halogen fish of salt marsh preservation; Frozen fish must be thawed first, and salty halogen fish is used first recirculated water rinsing desalination; The raw material fish is except fish scale, head and internal organ; Raw material fish pickled generally adopted the salt solution of Baume 10-15, salt marsh 10-20 minute;
2) salt marsh, raw material fish pickled generally adopted the salt solution of Baume 10-15, salt marsh 10-20 minute;
3) boiling, little fish through salt marsh is contained in behind the draining on the boiling shelf, cook first, and then 70-80 degree centigrade drying room inner drying 6-7 one-tenth, overall process approximately needs 7-8 hour;
4) seasoning, the fish piece that drying is good are placed in the pre-configured baste soaked 30 minutes, all submergences of fish piece, and stir at any time; Wherein the prescription of baste is, anise is cleaned broken into pieces, adds water 12 grams, boils and boils 6 kilograms, then add 2.5 kilograms of white sugar in filtrate, 3 kilograms in soy sauce, 1.5 kilograms of refined salt boil, and are adding 1.5 kilograms of yellow rice wine, residue with after filtering adds new spices again, and can be used as for the second time, condiment uses;
5) baking is divided the fish piece of dipping baste on the iron wire crossbearer after draining, and enters in the drying room baking for the second time about 4 hours, treats that ninety percent is finished product when doing;
6) packing, and store.
According to the grilled fish delicious flavour of the present invention's processing, nutritious, simultaneously can be so that low-grade small 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 multi-flavor grilled fish comprises following technological process: raw material disposal → pickled → boiling → drying → seasoning → baking → packing → storage;
7) raw-material processing, raw material can adopt chilled or freezing fishery products, also can use the salty halogen fish of salt marsh preservation; Frozen fish must be thawed first, and salty halogen fish is used first recirculated water rinsing desalination; The raw material fish is except fish scale, head and internal organ; Raw material fish pickled generally adopted the salt solution of Baume 10-15, salt marsh 10-20 minute;
8) salt marsh, raw material fish pickled generally adopted the salt solution of Baume 10-15, salt marsh 10-20 minute;
9) boiling, little fish through salt marsh is contained in behind the draining on the boiling shelf, cook first, and then 70-80 degree centigrade drying room inner drying 6-7 one-tenth, overall process approximately needs 7-8 hour;
10) seasoning, the fish piece that drying is good are placed in the pre-configured baste soaked 30 minutes, all submergences of fish piece, and stir at any time; Wherein the prescription of baste is, anise is cleaned broken into pieces, adds water 12 grams, boils and boils 6 kilograms, then add 2.5 kilograms of white sugar in filtrate, 3 kilograms in soy sauce, 1.5 kilograms of refined salt boil, and are adding 1.5 kilograms of yellow rice wine, residue with after filtering adds new spices again, and can be used as for the second time, condiment uses;
11) baking is divided the fish piece of dipping baste on the iron wire crossbearer after draining, and enters in the drying room baking for the second time about 4 hours, treats that ninety percent is finished product when doing;
12) packing, and store.
Claims (1)
1. the processing technology of a multi-flavor grilled fish comprises following technological process: raw-material processing, and raw material can adopt chilled or freezing fishery products, also can be with the salty halogen fish of salt marsh preservation; Frozen fish must be thawed first, and salty halogen fish is used first recirculated water rinsing desalination; The raw material fish is except fish scale, head and internal organ; Raw material fish pickled generally adopted the salt solution of Baume 10-15, salt marsh 10-20 minute;
1) salt marsh, raw material fish pickled generally adopted the salt solution of Baume 10-15, salt marsh 10-20 minute;
2) boiling, little fish through salt marsh is contained in behind the draining on the boiling shelf, cook first, and then 70-80 degree centigrade drying room inner drying 6-7 one-tenth, overall process approximately needs 7-8 hour;
3) seasoning, the fish piece that drying is good are placed in the pre-configured baste soaked 30 minutes, all submergences of fish piece, and stir at any time; Wherein the prescription of baste is, anise is cleaned broken into pieces, adds water 12 grams, boils and boils 6 kilograms, then add 2.5 kilograms of white sugar in filtrate, 3 kilograms in soy sauce, 1.5 kilograms of refined salt boil, and are adding 1.5 kilograms of yellow rice wine, residue with after filtering adds new spices again, and can be used as for the second time, condiment uses;
4) baking is divided the fish piece of dipping baste on the iron wire crossbearer after draining, and enters in the drying room baking for the second time about 4 hours, treats that ninety percent is finished product when doing;
5) packing, and store.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102933870A CN103027308A (en) | 2011-10-08 | 2011-10-08 | Multi-flavored grilled fish processing technique |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102933870A CN103027308A (en) | 2011-10-08 | 2011-10-08 | Multi-flavored grilled fish processing technique |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103027308A true CN103027308A (en) | 2013-04-10 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011102933870A Pending CN103027308A (en) | 2011-10-08 | 2011-10-08 | Multi-flavored grilled fish processing technique |
Country Status (1)
| Country | Link |
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| CN (1) | CN103027308A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271379A (en) * | 2013-05-21 | 2013-09-04 | 四川大学 | Preparation method of convenient and instant flavory grilled fish |
| CN107149100A (en) * | 2017-03-20 | 2017-09-12 | 舟山昌国食品有限公司 | A kind of little yellow croaker bakes sweetfish and process technology |
-
2011
- 2011-10-08 CN CN2011102933870A patent/CN103027308A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271379A (en) * | 2013-05-21 | 2013-09-04 | 四川大学 | Preparation method of convenient and instant flavory grilled fish |
| CN103271379B (en) * | 2013-05-21 | 2014-06-25 | 四川大学 | Preparation method of convenient and instant flavory grilled fish |
| CN107149100A (en) * | 2017-03-20 | 2017-09-12 | 舟山昌国食品有限公司 | A kind of little yellow croaker bakes sweetfish and process technology |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130410 |