CN105851932A - Production process of dried freshwater fish - Google Patents
Production process of dried freshwater fish Download PDFInfo
- Publication number
- CN105851932A CN105851932A CN201610243713.XA CN201610243713A CN105851932A CN 105851932 A CN105851932 A CN 105851932A CN 201610243713 A CN201610243713 A CN 201610243713A CN 105851932 A CN105851932 A CN 105851932A
- Authority
- CN
- China
- Prior art keywords
- fish
- fillet
- slices
- baking
- seasoning
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 56
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- 239000013505 freshwater Substances 0.000 title claims abstract description 16
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 8
- 210000001835 viscera Anatomy 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 239000004677 Nylon Substances 0.000 claims abstract description 4
- 239000008280 blood Substances 0.000 claims abstract description 4
- 210000004369 blood Anatomy 0.000 claims abstract description 4
- 239000002932 luster Substances 0.000 claims abstract description 4
- 235000013372 meat Nutrition 0.000 claims abstract description 4
- 229920001778 nylon Polymers 0.000 claims abstract description 4
- 210000000006 pectoral fin Anatomy 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000005516 engineering process Methods 0.000 claims description 13
- 238000005096 rolling process Methods 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 4
- 210000001015 abdomen Anatomy 0.000 claims description 3
- 230000002159 abnormal effect Effects 0.000 claims description 3
- 239000000835 fiber Substances 0.000 claims description 3
- 239000012634 fragment Substances 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 231100000252 nontoxic Toxicity 0.000 claims description 3
- 230000003000 nontoxic effect Effects 0.000 claims description 3
- 230000035943 smell Effects 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 238000009423 ventilation Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 abstract description 6
- 238000003892 spreading Methods 0.000 abstract description 4
- 239000007788 liquid Substances 0.000 abstract 2
- 238000005520 cutting process Methods 0.000 abstract 1
- 210000004303 peritoneum Anatomy 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a production process of dried freshwater fish. The production process comprises the following steps: selecting materials, removing fish scales, fish heads and internal organs and slicing, checking the slices, rinsing, seasoning, spreading the slices, drying, baking, pulling and loosening and packaging. In the step of selecting the materials, fresh fish with relatively large shapes are used as raw materials, fish bodies need to be complete, smell, color and luster are normal and the meat is tight and elastic; in the step of removing the fish scales, the fish heads and the internal organs and slicing, the steps of firstly removing the fish scales, cutting off the heads and the internal organs by a cutter along the root of a pectoral fin, and washing blood stains and peritoneum; in the steps of checking the slices and rinsing, the slices are repeatedly rinsed with circulating water and are cleaned; in the step of seasoning, different types of seasoning liquids are blended according to different fishes and products, and the rinsed and drained fish slices are put into the seasoning liquid for pickling; in the step of spreading the slices, spreading the seasoned and pickled fish slices on a toxin-free drying curtain or nylon net; in the step of baking, fish slice parts of raw fish slices are downward spread onto a conveyor belt of a baking machine and certain amount of water is sprayed on the raw fish slices before barking; in the step of pulling and loosening, the baked fish slices are ground, pulled and loosened through a slice grinding machine to obtain cooked fish slices; in the step of packaging, the fish slices are uncovered after the seasoned dried fish slices are pulled, and then are weighed and packaged.
Description
Technical field
The invention belongs to technical field of aquaculture, be specifically related to freshwater dried fish production technology.
Background technology
Dried seasoned is the dehydrated food using fresh water product after seasoning is prepared, and this based food is delicious and tasty, it is not necessary to cook again, i.e. opens instant, easy to carry, long shelf-life.Along with the quickening of modern society's rhythm of life, people, in order to reduce loaded down with trivial details housework, need more instant food, and the most various seasoning water products, as fresh fish dry tablet goods receive the favor of Guangdong consumer, particularly teenager and traveller.
Summary of the invention
It is contemplated that overcome the defect of prior art, it is provided that a kind of freshwater dried fish production technology, easy to make, production efficiency is high, excellent flavor, and instant bagged is with health role to human body.
In order to solve above-mentioned technical problem, the invention provides following technical scheme: SLQ series
A kind of freshwater dried fish production technology, comprises the steps, selects materials, three goes to hack, examines sheet, rinsing, seasoning, stand sheet, dries, toasts, pulls loose, packs, it is characterized in that, select materials, the fresh fish selecting the bodily form bigger is raw material, and requiring that fish body is complete, abnormal smells from the patient color and luster is normal, and meat is the most flexible；Three go to hack, and first remove flap, cut head, internal organs with cutter along pectoral fin root, clean blood stains and abdomen inner membrance；Inspection sheet, rinsing, with recirculated water rinsed clean repeatedly；Seasoning, according to different fishes and product, modulates different bastes, is put in baste by the fillet after rinsing dewatering and pickles；Stand sheet, by pickled for seasoning good fillet, paves on nontoxic baking curtain or nylon wire；Baking, spreads out on baking machine conveyer belt by the fillet portion of raw fish down, sprays certain water before baking on raw fish；Pulling loose, the fillet after baking roll to pull loose through rolling sheet machine and i.e. obtain ripe fillet；Packaging, the flavouring fish dry tablet after drawing, throw off fillet, reweighing is packed.
Further, rinsing, use potcher to be carried out, make fillet roll with air compressor ventilation after pouring fillet into, the fillet dewatering to be pulled out after rinsing.
Further, seasoning, add baste 15 liters with fillet double centner and be advisable.
Further, spreading out sheet, fillet are tight with the spacing of fillet, the most floating, and fillet are put and wanted big or small slice and fragment to coordinate.
Further, baking, temperature is advisable with 180 degree.
Further, pull loose, to roll along the vertical direction of fish fiber when rolling and pull loose.
Compared with prior art, the present invention has a following beneficial effect:
The present invention before baking, uses flavouring agent to pickle, is possible not only to effectively remove fish raw meat, it is possible to obtain good local flavor.With the typical-local-flavor fresh-water dried fish of present invention processing, production efficiency is high, simple for production, excellent flavor, and instant bagged is easy to carry, it is easy to preserve, with health role to human body.
Accompanying drawing explanation
Fig. 1 is the flow chart of freshwater dried fish production technology of the present invention.
Detailed description of the invention
Below in conjunction with accompanying drawing, the preferred embodiments of the present invention are illustrated, it will be appreciated that preferred embodiment described herein is merely to illustrate and explains the present invention, is not intended to limit the present invention.
As it is shown in figure 1, a kind of freshwater dried fish production technology, comprise the steps, selecting materials, three go to hack, examine sheet, rinsing, seasoning, stand sheet, dry, toast, grind and draw, pack, select materials 1, the fresh fish selecting the bodily form bigger is raw material, and requiring that fish body is complete, abnormal smells from the patient color and luster is normal, and meat is the most flexible；Three go to hack 2, first remove flap, cut head, internal organs with cutter along pectoral fin root, clean blood stains and abdomen inner membrance；Inspection sheet 3, rinses 4, with recirculated water rinsed clean repeatedly；Rinsing, uses potcher to be carried out, and makes fillet roll with air compressor ventilation, the fillet dewatering to be pulled out after rinsing after pouring fillet into.
Seasoning 5, according to different fishes and product, modulates different bastes, is put in baste by the fillet after rinsing dewatering and pickles；Add baste 15 liters with fillet double centner to be advisable.The pickled time of penetration of baste is 30-60 minute, does not stop to stir, and seasoning temperature is advisable with 15 degree；Commercially available refined salt (iodined) is used during pickled.
Stand sheet 6, by pickled for seasoning good fillet, paves on nontoxic baking curtain or nylon wire；Stand sheet, fillet are tight with the spacing of fillet, the most floating, and fillet are put and wanted big or small slice and fragment to coordinate.
Dry 6, use drying tunnel hot air drying, be dried to half an hour, be moved at drying tunnel drying；Fillet temperature is to be advisable less than or equal to 35 degree.The fillet of drying are taken off from mesh sheet and i.e. can get raw fish.
Baking 7, spreads out on baking machine conveyer belt by the fillet portion of raw fish down, sprays certain water before baking on raw fish；Toasted through 1-2 minute；Temperature is advisable with 180 degree.
Pulling loose 8, the fillet after baking roll to pull loose through rolling sheet machine and i.e. obtain ripe fillet；To roll along the vertical direction of fish fiber when rolling and pull loose.Packaging 9, the flavouring fish dry tablet after drawing, throw off fillet, reweighing is packed.
The foregoing is only explanation embodiments of the present invention; be not limited to the present invention, for a person skilled in the art, all within the spirit and principles in the present invention; the any modification, equivalent substitution and improvement etc. made, should be included within the scope of the present invention.
Claims (6)
1. a freshwater dried fish production technology, comprise the steps, select materials, three go to hack, examine sheet, rinsing, seasoning, stand sheet, dry, toast, pull loose, pack, it is characterized in that, selecting materials, the fresh fish selecting the bodily form bigger is raw material, and requires that fish body is complete, abnormal smells from the patient color and luster is normal, and meat is the most flexible；Three go to hack, and first remove flap, cut head, internal organs with cutter along pectoral fin root, clean blood stains and abdomen inner membrance；Inspection sheet, rinsing, with recirculated water rinsed clean repeatedly；Seasoning, according to different fishes and product, modulates different bastes, is put in baste by the fillet after rinsing dewatering and pickles；Stand sheet, by pickled for seasoning good fillet, paves on nontoxic baking curtain or nylon wire；Baking, spreads out on baking machine conveyer belt by the fillet portion of raw fish down, sprays certain water before baking on raw fish；Pulling loose, the fillet after baking roll to pull loose through rolling sheet machine and i.e. obtain ripe fillet；Packaging, the flavouring fish dry tablet after drawing, throw off fillet, reweighing is packed.
The most according to claim 1, freshwater dried fish production technology, it is characterised in that rinsing, use potcher to be carried out, and makes fillet roll with air compressor ventilation, the fillet dewatering to be pulled out after rinsing after pouring fillet into.
The most according to claim 1, freshwater dried fish production technology, it is characterised in that seasoning, add baste 15 liters with fillet double centner and be advisable.
The most according to claim 1, freshwater dried fish production technology, it is characterised in that stand sheet, fillet are tight with the spacing of fillet, the most floating, and fillet are put and wanted big or small slice and fragment to coordinate.
Freshwater dried fish production technology the most according to claim 1, it is characterised in that baking, temperature is advisable with 180 degree.
The most according to claim 1, freshwater dried fish production technology, it is characterised in that pull loose, to roll along the vertical direction of fish fiber when rolling and pull loose.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610243713.XA CN105851932A (en) | 2016-04-19 | 2016-04-19 | Production process of dried freshwater fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610243713.XA CN105851932A (en) | 2016-04-19 | 2016-04-19 | Production process of dried freshwater fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105851932A true CN105851932A (en) | 2016-08-17 |
Family
ID=56632984
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610243713.XA Pending CN105851932A (en) | 2016-04-19 | 2016-04-19 | Production process of dried freshwater fish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105851932A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720180A (en) * | 2016-11-23 | 2017-05-31 | 深圳市万骐海洋生物科技有限公司 | A kind of Mare Humorum horse air-dries drying drying process |
| CN107788426A (en) * | 2017-11-29 | 2018-03-13 | 黄桂月 | A kind of preparation method of dried fish piece |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750406A (en) * | 2013-12-22 | 2014-04-30 | 彭常龙 | Processing method of fish slices |
-
2016
- 2016-04-19 CN CN201610243713.XA patent/CN105851932A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750406A (en) * | 2013-12-22 | 2014-04-30 | 彭常龙 | Processing method of fish slices |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720180A (en) * | 2016-11-23 | 2017-05-31 | 深圳市万骐海洋生物科技有限公司 | A kind of Mare Humorum horse air-dries drying drying process |
| CN106720180B (en) * | 2016-11-23 | 2020-05-19 | 深圳市万骐海洋生物科技有限公司 | Wet hippocampus air drying and drying process |
| CN107788426A (en) * | 2017-11-29 | 2018-03-13 | 黄桂月 | A kind of preparation method of dried fish piece |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160817 |