CN103478212A - Novel low-temperature drying process for freshwater fish - Google Patents
Novel low-temperature drying process for freshwater fish Download PDFInfo
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- CN103478212A CN103478212A CN201310366538.XA CN201310366538A CN103478212A CN 103478212 A CN103478212 A CN 103478212A CN 201310366538 A CN201310366538 A CN 201310366538A CN 103478212 A CN103478212 A CN 103478212A
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- drying
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- temperature drying
- freshwater fish
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Abstract
The invention discloses a novel low-temperature drying process for freshwater fish. The technological process comprises the following steps: selecting raw materials, pre-treating, rinsing, curing, desalting, seasoning and pickling, and drying at a low temperature. The step of drying at the low temperature comprises the following specific steps: draining off liquid on seasoned and pickled fish bodies and drying the fish bodies by hot air in a drying channel at the temperature less than or equal to 35 DEG C for three days. According to the novel low-temperature drying process for the freshwater fish, the problems in the prior art that the mouth feel is poor after the freshwater fish is pickled by using table salt or chemical preservatives, the pickled freshwater fish is not good for a human body after being eaten for long time and the guarantee period is not long are overcome; the freshwater fish processed by the novel low-temperature drying process has the advantages that good mouth feel is realized, no preservatives is contained, and nutrition ingredients of the freshwater fish are retained.
Description
Technical field
Fresh-water fishes low temperature drying new technological process of the present invention is to belong to dried fish making food technology field.
Background technology
Fresh-water fishes are edible comparatively general a kind of fish in daily life, and because its endotrophic is abundant, extremely people like, but because the salinity wherein contained is less, its shelf-life is short, can't meet the requirement of Long-term Storage.In order to extend the shelf-life of fresh-water fishes, prior art is pickled fresh-water fishes with salt or chemical preservative, and its defect is, the fish body is pickled rear local flavor and is changed, mouthfeel is poor, and easily produces harmful substance, and long-term edible meeting produces ill effect to human body.
Summary of the invention
The present invention is intended to overcome above-mentioned technological deficiency, a kind of fresh-water fishes low temperature drying new technology is provided, this new technology does not need to pickle, do not use anticorrisive agent yet, both extended the shelf-life of fresh-water fishes, intactly retained again nutritional labeling and the local flavor of fresh-water fishes, do not produced harmful substance, manufacture craft is simple, environmental protection.
The present invention addresses the aforementioned drawbacks adopted technical scheme, fresh-water fishes low temperature drying new technology, the technological process of described fresh-water fishes low temperature drying new technology comprises: raw material choose, pretreatment, rinsing, arm system, desalination, seasoning is pickled and low temperature drying, and the concrete operations of described low temperature drying are, fish body after seasoning is pickled is drained to juice, adopt temperature to be less than or equal to the drying tunnel heated-air drying three days of 35 ℃.
Preferably, in described raw material choose process, selection standard is that the fish body is complete, anosis, the normal healthy grass carp of color and luster, black carp, bream.Wherein green grass or young crops, grass carp are more than 1.5 thousand g/fishs, and bream is more than 0.5 thousand g/fishs.
Preferably, described pretreated concrete operations for cleaning, scale, clean thorax, wherein green grass or young crops, grass carp to decaptitate, tail and internal organ, from back, cut open in flakes, the thick place of meat turk cutter, bream is removed head, the cheek, internal organ.
Preferably, the concrete operations of described rinsing are that the fish body is cleaned with circulation cleaning water, pull out, put into bamboo basket and drain the water.
Preferably, the concrete operations of described arm system, for being 4% to 5% of fish body weight by the salt amount, are spread one deck salt in the vessel bottom, while salting down to vessel port, spread the sealing of one deck salt, salt down and pressurize with stone in time after playing halogen, and the fish body all is immersed in bittern, salt down 5 one 6 days.
Preferably, the concrete operations of described desalination are that the fish body after pickled is cleaned in bittern, are soaked in fresh water l mono-2 hours.
Preferably, the concrete operations fish body that described seasoning is pickled floods 2-3 hour for putting into baste, and stirs.It is composite that baste mainly utilizes natural flavor (Chinese prickly ash, anise, cassia bark, ginger, lotus leaf etc.) to carry out, and adds appropriate salt, white sugar, cooking wine etc., and purpose is to be the product flavouring, and antiseptic effect is arranged again.
Preferably, described low temperature drying adopts the equipment with the induction regulatory function to carry out.
Implement the embodiment of the present invention, there is following beneficial effect: the quality strict, that guaranteed product of selecting materials, without open air excessively, be exposed to the sun, there is no the pollution of fly worm, the chemical preservation agent content is few, and the manufacturing process environmental protection greatly reduces carcinogenic generation.Low temperature drying has retained nutritional labeling and the flavor substance of the fish body of fish body to greatest extent, has extended the shelf-life.
The accompanying drawing explanation
Fig. 1 is the simple and easy schematic diagram of low temperature drying process in fresh-water fishes low temperature drying new technology of the present invention, 1 hot blast in figure, and 2 fish bodies, 3 stoving racks, 4 is dryer.
The specific embodiment
,select the fish body complete, anosis, the normal healthy grass carp of color and luster, black carp, bream.(wherein green grass or young crops, grass carp are more than 1.5 thousand g/fishs, and bream is more than 0.5 thousand g/fishs) are as raw material.
,to raw material cleaned, scaled, clean thorax, wherein blue or green, grass carp will decaptitate, tail and internal organ, from back, cut open in flakes, the thick place of meat turk cutter, bream is removed head, the cheek, internal organ.
,the fish body is cleaned with circulation cleaning water, pulled out, put into bamboo basket and drain the water.
4, according to the 4%-5% salt of fish body body weight, in the vessel bottom, spread one deck salt, while salting down to vessel port, spread the sealing of one deck salt, salt down and pressurize with stone in time after playing halogen, the fish body all is immersed in bittern, salt down 5 one 6 days.
5, the fish body after pickled is cleaned in bittern, be soaked in fresh water l after mono-2 hours desalination complete.
6, utilize natural flavor (Chinese prickly ash, anise, cassia bark, ginger, lotus leaf etc.) and appropriate salt, white sugar, cooking wine etc. to modulate flavoring, by desalination, good fish body is put into baste dipping 2-3 hour, and stirs.
7,, the fish body after seasoning is pickled is drained to juice, adopt temperature to be less than or equal to the drying tunnel heated-air drying three days of 35 ℃.
Claims (3)
1. fresh-water fishes low temperature drying new technology, it is characterized in that, the technological process of described fresh-water fishes low temperature drying new technology comprises: raw material choose, pretreatment, rinsing, arm system, desalination, seasoning is pickled and low temperature drying, and the concrete operations of described low temperature drying are, fish body after seasoning is pickled is drained to juice, adopt temperature to be less than or equal to the drying tunnel heated-air drying three days of 35 ℃.
2. as described in requiring in claims 1, the drying plant in the low temperature drying step in the low temperature drying operation has the induction regulatory function, makes the temperature of drying tunnel hot blast not higher than 35 degrees centigrade.
3. fresh-water fishes low temperature drying new technology as claimed in claim 1, is characterized in that, in described raw material choose process, selects grass carp or black carp, bream as raw material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310366538.XA CN103478212A (en) | 2013-08-21 | 2013-08-21 | Novel low-temperature drying process for freshwater fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310366538.XA CN103478212A (en) | 2013-08-21 | 2013-08-21 | Novel low-temperature drying process for freshwater fish |
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| Publication Number | Publication Date |
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| CN103478212A true CN103478212A (en) | 2014-01-01 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310366538.XA Pending CN103478212A (en) | 2013-08-21 | 2013-08-21 | Novel low-temperature drying process for freshwater fish |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026642A (en) * | 2014-03-25 | 2014-09-10 | 中国海洋大学 | Preserving method of low-salt sea bass |
| CN107509988A (en) * | 2017-09-21 | 2017-12-26 | 深圳联合水产发展有限公司 | A kind of method of fresh-water fishes deodorization |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293423A (en) * | 2010-06-24 | 2011-12-28 | 胡林 | Processing technic of local flavor smoked fish |
-
2013
- 2013-08-21 CN CN201310366538.XA patent/CN103478212A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293423A (en) * | 2010-06-24 | 2011-12-28 | 胡林 | Processing technic of local flavor smoked fish |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026642A (en) * | 2014-03-25 | 2014-09-10 | 中国海洋大学 | Preserving method of low-salt sea bass |
| CN104026642B (en) * | 2014-03-25 | 2015-12-02 | 中国海洋大学 | A kind of method of salting and processing of less salt orange rock-fiss |
| CN107509988A (en) * | 2017-09-21 | 2017-12-26 | 深圳联合水产发展有限公司 | A kind of method of fresh-water fishes deodorization |
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Application publication date: 20140101 |
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