CN104013032A - 一种营养鱼干的加工工艺 - Google Patents
一种营养鱼干的加工工艺 Download PDFInfo
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- CN104013032A CN104013032A CN201310062644.9A CN201310062644A CN104013032A CN 104013032 A CN104013032 A CN 104013032A CN 201310062644 A CN201310062644 A CN 201310062644A CN 104013032 A CN104013032 A CN 104013032A
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- fillet
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 19
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 9
- 238000009938 salting Methods 0.000 claims description 9
- 230000035764 nutrition Effects 0.000 claims description 4
- 241000234282 Allium Species 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000011010 flushing procedure Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 229940029982 garlic powder Drugs 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
一种营养鱼干的加工工艺。提供了一种方便快捷、健康、卫生的营养鱼干的加工工艺。包括以下工艺流程:原料处理、切片、腌渍、清洗、调味、浸味、蒸煮、烘干、包装等步骤。本发明加工的鱼干,由于原料无污染,营养价值高;同时加入其它调味料,使得味道鲜美。加工后的鱼干,便于贮藏,方便食用,经济价值可观。
Description
技术领域
本发明涉及食品加工领域,尤其涉及对鱼干的加工工艺。
背景技术
随着社会的不断发展、快节奏的生活方式等,人们对食品的要求越来越多,如吃速冻食品等,只要是便捷产品,均能受到大家的喜爱。在水产行业中,这种现象也逐渐凸显,随着现在淡水产品的产量逐渐上升,如何避免鱼贱伤渔,增加低值鱼附加值,使渔民增产又增收,是目前水产工作者最关心的问题。
发明内容
本发明针对以上问题,提供了一种方便快捷、健康、卫生的营养鱼干的加工工艺。
本发明的加工工艺是:包括以下工艺流程:
1) 原料处理,选择新鲜的鱼种,进行去鳞、去头、去尾、去刺、去脏,清洗;
2) 切片,将鱼块切成均匀的鱼片;
3) 腌渍,将鱼片置于桶中,向其中加入配置好的盐溶液,盐溶液盖过鱼肉,充分搅拌均匀;腌制6-12分钟;
4)清洗,利用循环水冲洗鱼片;
5)调味,将料酒3-5份,鲜笋6-10 份,葱2-6 份,姜2-5 份,蒜粉1-4 份,食盐3-10 份,绵白糖3-10 份,花椒2-6 份,营养调味汁5-10 份混合均匀,制得混合液。
6)浸味,将鱼片放置混合液,浸泡6-8分钟;
7) 蒸煮,将鱼片均摊在蒸煮板上,进行蒸煮;
8)烘干,将蒸煮后的鱼片放入烘箱内,进行烘干处理,保持温度30-50摄氏度,时间为2-4小时;
9) 包装,并进行储藏。
所述盐溶液质量浓度为5%。
本发明加工的鱼干,由于原料无污染,营养价值高;同时加入其它调味料,使得味道鲜美。加工后的鱼干,便于贮藏,方便食用,经济价值可观。
具体实施方式
本发明的加工工艺为:包括以下工艺流程:
1) 原料处理,选择新鲜的鱼种,进行去鳞、去头、去尾、去刺、去脏,清洗;
2) 切片,将鱼块切成均匀的鱼片;
3) 腌渍,将鱼片置于桶中,向其中加入配置好的盐溶液,盐溶液盖过鱼肉,充分搅拌均匀;腌制6-12分钟;
4)清洗,利用循环水冲洗鱼片;
5)调味,将料酒3-5份,鲜笋6-10 份,葱2-6 份,姜2-5 份,蒜粉1-4 份,食盐3-10 份,绵白糖3-10 份,花椒2-6 份,营养调味汁5-10 份混合均匀,制得混合液。
6)浸味,将鱼片放置混合液,浸泡6-8分钟;
7) 蒸煮,将鱼片均摊在蒸煮板上,进行蒸煮;
8)烘干,将蒸煮后的鱼片放入烘箱内,进行烘干处理,保持温度30-50摄氏度,时间为2-4小时;
9) 包装,并进行储藏。
所述盐溶液质量浓度为5%。
Claims (2)
1.一种营养鱼干的加工工艺,包括以下工艺流程:
1) 原料处理,选择新鲜的鱼种,进行去鳞、去头、去尾、去刺、去脏,清洗;
2) 切片,将鱼块切成均匀的鱼片;
3) 腌渍,将鱼片置于桶中,向其中加入配置好的盐溶液,盐溶液盖过鱼肉,充分搅拌均匀;腌制6-12分钟;
4) 清洗,利用循环水冲洗鱼片;
5)调味,将料酒3-5份,鲜笋6-10 份,葱2-6 份,姜2-5 份,蒜粉1-4 份,食盐3-10 份,绵白糖3-10 份,花椒2-6 份,营养调味汁5-10 份混合均匀,制得混合液;
6)浸味,将鱼片放置混合液,浸泡6-8分钟;
7) 蒸煮,将鱼片均摊在蒸煮板上,进行蒸煮;
8)烘干,将蒸煮后的鱼片放入烘箱内,进行烘干处理,保持温度30-50摄氏度,时间为2-4小时;
9) 包装,并进行储藏。
2.根据权利要求1所述的一种营养鱼干的加工工艺,其特征在于,所述盐溶液质量浓度为5%。
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105995643A (zh) * | 2016-05-13 | 2016-10-12 | 安徽升翔生态农业发展有限公司 | 一种鱼干的制备方法 |
CN106261984A (zh) * | 2016-08-31 | 2017-01-04 | 长沙千龙湖生态农业开发有限公司 | 一种干草鱼的制作方法 |
CN106616526A (zh) * | 2016-10-19 | 2017-05-10 | 西华大学 | 一种即食三文鱼的加工方法 |
-
2013
- 2013-02-28 CN CN201310062644.9A patent/CN104013032A/zh active Pending
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105995643A (zh) * | 2016-05-13 | 2016-10-12 | 安徽升翔生态农业发展有限公司 | 一种鱼干的制备方法 |
CN106261984A (zh) * | 2016-08-31 | 2017-01-04 | 长沙千龙湖生态农业开发有限公司 | 一种干草鱼的制作方法 |
CN106616526A (zh) * | 2016-10-19 | 2017-05-10 | 西华大学 | 一种即食三文鱼的加工方法 |
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Application publication date: 20140903 |