CN105124644A - Production method of non-fried salted air-dried freshwater fish product - Google Patents
Production method of non-fried salted air-dried freshwater fish product Download PDFInfo
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- CN105124644A CN105124644A CN201510635439.6A CN201510635439A CN105124644A CN 105124644 A CN105124644 A CN 105124644A CN 201510635439 A CN201510635439 A CN 201510635439A CN 105124644 A CN105124644 A CN 105124644A
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Abstract
The invention relates to a production method of a non-fried salted air-dried freshwater fish product and belongs to the technical field of cooked fish products. The non-fried salted air-dried freshwater fish product is characterized by being produced by a fresh freshwater fish, light soy sauce, cooking wine, gingers, mashed garlic and other raw materials in certain weight proportion and is produced by means of the production method including five steps. According to the production method, brine is made by mixing a stewing seasoning bag, millet wine, beef cream, rapeseed salad oil and other raw materials in certain weight proportion. A processing technology is simple and is not limited by seasons, and the non-fried salted air-dried freshwater fish product can be produced in all seasons and is long in expiration date. A finished dried fish product is not needed to be fried, does not contain a preservative and an artificial color and facilitates body health. The non-fried salted air-dried freshwater fish product can be eaten without reprocessing, is convenient to eat, can be preserved at normal temperature and is delicious in taste, fragrant and good in mouth feel, and the special flavor, chewing mouth feel and toughness of the salted fish are kept. The non-fried salted air-dried freshwater fish product is reasonable in formula, convenient to process and operate and suitable for large-scale production. The problem that extensive processing, insufficient packing and deep-frying processing methods in the prior art enable products to be poor in taste, and adopted oil for repeated deep frying brings great harm to human health is solved.
Description
Technical field
The present invention relates to the preparation method that a kind of non-fried pickles air-dry product of freshwater fish, belong to the cooked technical field of fish.
Background technology
Namely or in today that food enriches very much, the cured fish bacon pickled is still very welcome on New Year's Day or other festivals nitrite has become a kind of folk tradition.But curing food of marketing one's own products among the people, extensive because processing, and lacks packaging and be difficult to be formed commodity, and the curing food of putting on market generally needs reprocessing to eat, and commercialized degree is low, is difficult to mass production.At present by the salted fish after fried, although its packaging improves to some extent, comparatively for shelf-stable, during frying be the oil product of cost-saving Reusability to human health damage greatly, and the salted fish mouthfeel of frying is also bad.
Summary of the invention
The object of the invention is to, one is provided to preserve by normal temperature, edible delicious fresh fragrant mouthfeel is good, processing technology is simple, the non-fried being applicable to batch production pickles air-dry product of freshwater fish and preparation method thereof, solves prior art and processes extensive, lack packaging, and fried processing method makes mouthfeel poor, the oil product problem that frying is large to human health damage repeatedly.
The present invention realizes above-mentioned purpose by the following technical solutions
Non-fried pickles a preparation method for air-dry product of freshwater fish, it is characterized in that: non-fried is pickled air-dry product of freshwater fish and is made up of the raw material of following percentage by weight:
Fresh freshwater fish 84% light soy sauce 2.4%
Cooking wine 1.7% ginger 3.5%
Mashed garlic 2.4% white sugar 2.4%
Salt 3.7994%
D-sodium ascorbate 0.0006%
Non-fried for claim 1 pickles a preparation method for air-dry product of freshwater fish, it is characterized in that: its preparation method is;
(1), dried fish processed, first new fresh freshwater fish scaled, remove internal organ, clean, pour into after weighing by above-mentioned weight proportion and step on meat machine, add above-mentioned weight proportion raw material, by stepping on meat machine operation discharging in 2 ~ 3 minutes, balance pickles 12 hours, then uses clean water, then air-dry to 8 ~ 9 one-tenth, make dried fish finished product;
(2), make bittern, bittern is become by the mixed raw material of following percentage by weight: halogen material bag 1.87%, yellow rice wine 1.87%, ox cream 0.187%, salt 0.749%, monosodium glutamate 0.468%, white granulated sugar 0.28%, light soy sauce 0.468%, dish salad oil 0.468%, pure water 93.63%;
(3), rinsing finished product dried fish, with clear water rinsing finished product dried fish, make finished product dried fish softening but flexible, subsequently finished product dried fish good for rinsing is in layer put into dish, every layer is all soaked bittern;
(4), slaking, balance after immersion bittern is put into the reactor that temperature is 100 ~ 115 DEG C, pressure is 0.11 ~ 0.15Mpa keep 20 ~ 25 minutes, then adjust reactor temperature and be cooled to less than 50 DEG C, taken out by balance when reacting kettle inner pressure is zero, the dried fish finished product in balance is shortening dried fish;
(5), preparing finished product, by shortening dried fish by using air-dry machine air-dry after water-cooled cooling to normal temperature again, namely making dried fish finished product, inspection, packaging, warehouse-in.
The present invention's beneficial effect is compared with prior art
Preparation method's processing technology that this non-fried pickles air-dry product of freshwater fish is simple, and not by the control in season, the four seasons can produce, long shelf-life; Dried fish finished product need not be fried, not containing anticorrisive agent and artificial color, is conducive to healthy.Instant bagged without the need to reprocessing, instant.Can preserve by normal temperature, keep pickling that fish is original chews strength and toughness, delicious fresh fragrant mouthfeel is good.Rationally, process operation is convenient for formula, is applicable to producing in enormous quantities.Solve prior art processing extensive, lack packaging, and fried processing method makes mouthfeel poor, the oil product problem that frying is large to human health damage repeatedly.
Detailed description of the invention
Below embodiments of the present invention are described in detail:
Non-fried pickles a preparation method for air-dry product of freshwater fish, it is characterized in that: non-fried is pickled air-dry product of freshwater fish and is made up of the raw material of following percentage by weight:
Fresh freshwater fish 83.65% light soy sauce 2.5%
Cooking wine 1.7% ginger 3.35%
Mashed garlic 2.5% white sugar 2.5%
Salt 3.7994%
D-sodium ascorbate 0.0006%
Non-fried for claim 1 pickles a preparation method for air-dry product of freshwater fish, it is characterized in that: its preparation method is;
(1), dried fish processed
First new fresh freshwater fish scaled, remove internal organ, clean, pour into after weighing by above-mentioned weight proportion and step on meat machine, add above-mentioned weight proportion raw material, by stepping on meat machine operation discharging in 2 ~ 3 minutes, balance pickles 12 hours, then uses clean water, then air-dry to 8 ~ 9 one-tenth, make dried fish finished product;
(2), make bittern, bittern is become by the mixed raw material of following percentage by weight: halogen material bag 1.87%, yellow rice wine 1.87%, ox cream 0.187%, salt 0.749%, monosodium glutamate 0.468%, white granulated sugar 0.28%, light soy sauce 0.468%, dish salad oil 0.468%, pure water 93.63%;
(3), rinsing finished product dried fish, with clear water rinsing finished product dried fish, make finished product dried fish softening but flexible, subsequently finished product dried fish good for rinsing is in layer put into dish, every layer is all soaked bittern;
(4), slaking, balance after immersion bittern is put into the reactor that temperature is 100 ~ 115 DEG C, pressure is 0.11 ~ 0.15Mpa keep 20 ~ 25 minutes, then adjust reactor temperature and be cooled to less than 50 DEG C, taken out by balance when reacting kettle inner pressure is zero, the dried fish finished product in balance is shortening dried fish;
(5), preparing finished product, by shortening dried fish by using air-dry machine air-dry after water-cooled cooling to normal temperature again, namely making dried fish finished product, inspection, packaging, warehouse-in.
Specific embodiment
Air-dry product of freshwater fish is pickled to produce double centner non-fried:
Take by above-mentioned percentage by weight raw material: fresh freshwater fish 83.65 kilograms, light soy sauce 2.5 kilograms, cooking wine 1.7 kilograms, 3.35 kilograms, ginger, 2.5 kilograms, mashed garlic, white sugar 2.5 kilograms, salt 3.7994 kilograms, D-sodium ascorbate 0.0006 kilogram;
Non-fried is pickled air-dry product of freshwater fish and is prepared from by following preparation method:
(1), dried fish processed
First new fresh freshwater fish scaled, remove internal organ, clean, pour into after weighing by above-mentioned weight proportion and step on meat machine, add all raw materials of above-mentioned weight proportion, by stepping on meat machine operation discharging in 2 ~ 3 minutes, balance pickles 12 hours, then uses clean water, then air-dry to 8 ~ 9 one-tenth, make dried fish finished product;
(2), bittern is made
Bittern is become by the mixed raw material of following percentage by weight: halogen material bag 1.87%, yellow rice wine 1.87%, ox cream 0.187%, salt 0.749%, monosodium glutamate 0.468%, white granulated sugar 0.28%, light soy sauce 0.468%, dish salad oil 0.468%, pure water 93.63%;
Take halogen material bag 1.87kg, yellow rice wine 1.87kg, ox cream 0.187kg, salt 0.749kg, monosodium glutamate 0.468kg, white granulated sugar 0.28kg, light soy sauce 0.468kg, rape salad oil 0.468kg, pure water 93.63kg, be mixed into bittern;
(3), rinsing finished product dried fish
With clear water rinsing finished product dried fish, make finished product dried fish softening but flexible, subsequently finished product dried fish good for rinsing is in layer put into dish, every layer is all soaked bittern;
(4), slaking
Balance after immersion bittern is put into the reactor that temperature is 100 ~ 115 DEG C, pressure is 0.11 ~ 0.15Mpa keep 20 ~ 25 minutes, then adjust reactor temperature and be cooled to less than 50 DEG C, taken out by balance when reacting kettle inner pressure is zero, the dried fish finished product in balance is shortening dried fish;
(5), finished product is prepared
By shortening dried fish by using air-dry machine air-dry after water-cooled cooling to normal temperature again, namely make dried fish finished product, inspection, packaging, warehouse-in.
The non-fried that the preparation method adopting non-fried to pickle air-dry product of freshwater fish makes is pickled air-drying fish goods tool and is had the following advantages:
A, product be not by the control in season, and the four seasons can produce, the long shelf-life of product.
B, product are not fried, not containing anticorrisive agent and artificial color, are conducive to healthy..
C, product have to be pickled the original local flavor of fish, chews strength and toughness, and quality better taste is fresh, namely opens instant, without secondary operations, and instant.
Rationally, processing technology is simple for d, formula, is applicable to producing in enormous quantities.
The above is the detailed description of the invention of this invention, above-mentioned illustrating is not construed as limiting flesh and blood of the present invention, person of an ordinary skill in the technical field can make an amendment above-mentioned detailed description of the invention or be out of shape after having read this description, and does not deviate from the spirit and scope of the invention.
Claims (2)
1. non-fried pickles a preparation method for air-dry product of freshwater fish, it is characterized in that: non-fried is pickled air-dry product of freshwater fish and is made up of the raw material of following percentage by weight:
Fresh freshwater fish 84% light soy sauce 2.4%
Cooking wine 1.7% ginger 3.5%
Mashed garlic 2.4% white sugar 2.4%
Salt 3.7994%
D-sodium ascorbate 0.0006%.
2. pickle a preparation method for air-dry product of freshwater fish for the non-fried of claim 1, it is characterized in that: its preparation method is;
(1), dried fish processed
First new fresh freshwater fish scaled, remove internal organ, clean, pour into after weighing by above-mentioned weight proportion and step on meat machine, add above-mentioned weight proportion raw material, by stepping on meat machine operation discharging in 2 ~ 3 minutes, balance pickles 12 hours, then uses clean water, then air-dry to 8 ~ 9 one-tenth, make dried fish finished product;
(2), make bittern, bittern is become by the mixed raw material of following percentage by weight: halogen material bag 1.87%, yellow rice wine 1.87%, ox cream 0.187%, salt 0.749%, monosodium glutamate 0.468%, white granulated sugar 0.28%, light soy sauce 0.468%, dish salad oil 0.468%, pure water 93.63%;
(3), rinsing finished product dried fish, with clear water rinsing finished product dried fish, make finished product dried fish softening but flexible, subsequently finished product dried fish good for rinsing is in layer put into dish, every layer is all soaked bittern;
(4), slaking, balance after immersion bittern is put into the reactor that temperature is 100 ~ 115 DEG C, pressure is 0.11 ~ 0.15Mpa keep 20 ~ 25 minutes, then adjust reactor temperature and be cooled to less than 50 DEG C, taken out by balance when reacting kettle inner pressure is zero, the dried fish finished product in balance is shortening dried fish;
(5), preparing finished product, by shortening dried fish by using air-dry machine air-dry after water-cooled cooling to normal temperature again, namely making dried fish finished product, inspection, packaging, warehouse-in.
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| CN201510635439.6A CN105124644A (en) | 2015-09-30 | 2015-09-30 | Production method of non-fried salted air-dried freshwater fish product |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107223908A (en) * | 2017-05-28 | 2017-10-03 | 天津农学院 | One kind conditioning little yellow croaker product and preparation method |
| CN110710654A (en) * | 2019-11-19 | 2020-01-21 | 湖南创奇食品有限公司 | Preparation method of sauce-flavor and braised fish roe product |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669736A (en) * | 2012-04-24 | 2012-09-19 | 安徽恋尚你食品有限公司 | Dry-eating small trash fish and preparation method thereof |
| CN103211248A (en) * | 2013-04-17 | 2013-07-24 | 天喔（武汉）食品有限公司 | Method for processing freshwater fish in non-fried way |
-
2015
- 2015-09-30 CN CN201510635439.6A patent/CN105124644A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669736A (en) * | 2012-04-24 | 2012-09-19 | 安徽恋尚你食品有限公司 | Dry-eating small trash fish and preparation method thereof |
| CN103211248A (en) * | 2013-04-17 | 2013-07-24 | 天喔（武汉）食品有限公司 | Method for processing freshwater fish in non-fried way |
Non-Patent Citations (2)
| Title |
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| 王三根等: "《维生素与健康》", 31 January 1999, 上海科学普及出版社 * |
| 黄文等: "《食品添加剂》", 30 November 2006, 中国计量出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107223908A (en) * | 2017-05-28 | 2017-10-03 | 天津农学院 | One kind conditioning little yellow croaker product and preparation method |
| CN110710654A (en) * | 2019-11-19 | 2020-01-21 | 湖南创奇食品有限公司 | Preparation method of sauce-flavor and braised fish roe product |
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