CN107114711A - A kind of air-dried hairtail conditioning food and process technology - Google Patents
A kind of air-dried hairtail conditioning food and process technology Download PDFInfo
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- CN107114711A CN107114711A CN201710147158.5A CN201710147158A CN107114711A CN 107114711 A CN107114711 A CN 107114711A CN 201710147158 A CN201710147158 A CN 201710147158A CN 107114711 A CN107114711 A CN 107114711A
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- 241000251468 Actinopterygii Species 0.000 claims abstract description 67
- 235000021110 pickles Nutrition 0.000 claims abstract description 17
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 10
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 9
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 238000012545 processing Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 5
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- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
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- 235000021120 animal protein Nutrition 0.000 description 1
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- 239000000496 cardiotonic agent Substances 0.000 description 1
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- 235000012716 cod liver oil Nutrition 0.000 description 1
- 239000003026 cod liver oil Substances 0.000 description 1
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- 239000004833 fish glue Substances 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 239000004467 fishmeal Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
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- 235000019465 surimi Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
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- 229940045997 vitamin a Drugs 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a kind of air-dried hairtail conditioning food, composition is calculated by weight as, and fish body is cut into slices 47 62 parts, 8 13 parts of curing agent, 13 21 parts of flavoring, including following procedure of processing：1）Fresh hairtail, 2）Cleaning, 3）Slitting, 4）Pickle, 5）First baking, 6）Seasoning, 7）Air-dry, 8）Metering vacuum packaging.The dried fish that the present invention is processed, because the raw material of use is pollution-free, is of high nutritive value；Add other flavorings simultaneously so that delicious flavour.Other insalubrious chemical substances and food additive are not added in process, and the dried fish processed directly can boil to eat, instant edible, economic value is considerable.The dried fish degree of saltiness in the present invention is uniform, can keep fresh and tender, the original flavor of dried fish, meat is flexible, there is chewy texture, reduces nutrition leak, and storage time is long, can store more than 5 months.
Description
Technical field
The present invention relates to food processing field, more particularly to a kind of air-dried hairtail conditioning food and process technology.
Background technology
The flesh of fish is rich in animal protein and phosphorus matter etc., nutritious, and flavour is delicious, easily digested, to the mankind
The development of muscle power and intelligence plays an important roll.The other parts of fish body can be made into cod-liver oil, fish glue, fish meal etc..Some fish
Such as goldfish, tropical fish figure is colourful, beautiful in colour, with higher ornamental value.There is very long coastline in China, numerous
Rivers and lakes, the species very abundant of fish.
China's fish aboundresources, but the 6% of the not enough total output of processing capacity.Current fish deep processed product mainly has
Refrigerated products, can product, curing food are dry, product, smoked product, surimi product, fish sausage and animal feed etc..Hairtail is China edge
One of Haiti area Important Economic fish, the fibrous substance contained in hairtail ichthylepidin can suppress cholesterol, can also
Anticancer.The thick thorn of the band flesh of fish is few, nutritious.There are tonifying spleen, QI invigorating, warm stomach, nourishing the liver, damp skin, tonifying Qi, blood-nourishing, fitness.And
And rich in multiple nutritional components such as fat, protein, vitamin A, unrighted acid, phosphorus, calcium, iron, iodine.Hairtail is warm-natured, taste
It is sweet, with warm stomach, damp skin, tonifying Qi, blood-nourishing, fitness and cardiac stimulant kidney tonifying, relax the muscles and stimulate the blood circulation, anti-inflammatory resolving sputum, cephalocathartic antidiarrheal, elimination it is tired
Labor, carry the effect of intensive culture is refreshing.
The content of the invention
It is an object of the invention to provide a kind of air-dried hairtail conditioning food with peculiar flavour and process technology.This hair
It is bright using hairtail as raw material, the hairtail dried fish product for developing unique flavor with new technology have good taste, it is nutritious, take
The features such as band and instant, and the technique makes simple, is easy to batch production to operate, one is provided for the deep processing of fish
New approach.
To solve above-mentioned existing technical problem, the present invention uses following scheme：A kind of air-dried hairtail conditioning food, composition
It is calculated by weight as, 47-62 parts of fish body section, 8-13 parts of curing agent, 13-21 parts of flavoring.
A kind of process technology of air-dried hairtail conditioning food, including following procedure of processing：1）Fresh hairtail, 2）Cleaning, 3）
Slitting, 4）Pickle, 5）First baking, 6）Seasoning, 7）Air-dry, 8）Metering vacuum packaging.
Preferably, the step 1）New fresh and alive fish is selected in the middle selection of raw material fish and pre-treatment, fish ridge vertebra is being removed
When, the complete of the flesh of fish is kept, the good fish trunk of cutting is then cleaned into blood stains, the impurity in the flesh of fish, lifting flesh of fish quality is removed.
Preferably, the step 3）It is middle to drain the fish trunk cleaned up, it is cut into the bar that length is 4-6cm by oppressing
Shape, sheet thickness is 0.5-1.5cm, is easy to use, and is easy in follow-up prepare to pickle tasty.
Preferably, the step 4）In pickle with white granulated sugar, salt, cooking wine, monosodium glutamate is by 1:3:2:1 ratio is deployed into
Curing agent is added to stir in the flesh of fish and pickled, and is pickled 1-1.5h, is pickled with different allotment ratios, make the flesh of fish more tasty, mouthfeel
More preferably.
Preferably, the step 5）Fish bar after being pickled in just drying is divided on screen cloth, per stripe pitch 2-3cm, so
It is placed in afterwards in the baking oven that temperature is 102-113 DEG C, it is 36-42% to bakee to fish bar moisture, the mistake leaned on is oppressed when preventing from bakeing
Bonding is closely produced, the attractive in appearance of product is influenceed.
Preferably, the step 6）First add powdered flavoring during seasoning：1-3 parts of fennel, 6-7 parts of garlic, chickens' extract 5-8
After part, 1-5 parts of Chinese yam, 3-7 parts of Chinese prickly ash, 5-8 parts of green onion, 2-7 parts of dried orange peel, 4-9 parts of cumin powder, 1-3 parts of anise are mixed thoroughly, then by liquid
Flavoring：17-33 parts of vegetable oil, 12-24 parts of mature vinegar, 14-22 parts of soy sauce, 12-16 parts of cooking wine are poured into, stirring immersion 34-
47min, increases the deliciousness of the flesh of fish, and increase customer's likes, improves the local flavor of product.
Preferably, the step 7）In put on fillet with rope when air-drying, ventilation is hung on, to drying in the shade.
Preferably, the step 8）Middle metering vacuum packaging, 240g/ bags of hairtail conditioning food reduces nutrition leak, increased
The long resting period.
Beneficial effects of the present invention：The air-dried hairtail conditioning food that the present invention is processed, because the raw material of use is pollution-free, battalion
Support value high；Add other flavorings simultaneously so that delicious flavour, other are not added in process insalubrious
Chemical substance and food additive, the conditioning food processed directly can boil to eat, instant edible, economic value is considerable.
The conditioning food degree of saltiness in the present invention is uniform, can keep fresh and tender, the original flavor of conditioning food, meat is flexible, there is chewy texture, reduces
Nutrition leak, and storage time is long, can store more than 5 months.
Embodiment
To make those skilled in the art understand the production technology and technique effect of the present invention in detail, below specifically to produce
Example come be further described the present invention application and technique effect.
Embodiment 1：
A kind of air-dried hairtail conditioning food, composition is calculated by weight as, 47 parts of fish body section, 8 parts of curing agent, flavoring 13
Part.
A kind of process technology of air-dried hairtail conditioning food, including following procedure of processing：1）Fresh hairtail, 2）Cleaning, 3）
Slitting, 4）Pickle, 5）First baking, 6）Seasoning, 7）Air-dry, 8）Metering vacuum packaging.
The step 1）New fresh and alive fish is selected in the middle selection of raw material fish and pre-treatment, when removing fish ridge vertebra, fish is kept
Meat it is complete, then by the good fish trunk of cutting clean blood stains, remove the flesh of fish in impurity, lifting the flesh of fish quality.
The step 3）It is middle to drain the fish trunk cleaned up, it is cut into the strip that length is 4cm, sheet thickness by oppressing
For 0.5cm, it is easy to use, and is easy in follow-up prepare to pickle tasty.
The step 4）In pickle with white granulated sugar, salt, cooking wine, monosodium glutamate is by 1:3:2:1 ratio is deployed into curing agent and added
Enter to stir in the flesh of fish and pickle, pickle 1h, pickled with different allotment ratios, make the flesh of fish more tasty, mouthfeel is more preferable.
The step 5）Fish bar after being pickled in just drying is divided on screen cloth, per stripe pitch 2-3cm, is subsequently placed in temperature
It is 36% in 102-113 DEG C of baking oven, to bakee to fish bar moisture, what the flesh of fish was leaned on when preventing from bakeing closely produces bonding excessively,
Influence the attractive in appearance of product.
The step 6）First add powdered flavoring during seasoning：1 part of fennel, 6 parts of garlic, 5 parts of chickens' extract, 1 part of Chinese yam, Chinese prickly ash
3 parts, 5 parts of green onion, 2 parts of dried orange peel, 4 parts of cumin powder, anistree 1 part mix thoroughly after, then by liquid condiment：17 parts of vegetable oil, 12 parts of mature vinegar,
14 parts of soy sauce, 12 parts of cooking wine are poured into, stirring immersion 34min, increase the deliciousness of the flesh of fish, increase customer's likes, improves product
Local flavor.
The step 7）In put on fillet with rope when air-drying, ventilation is hung on, to drying in the shade.
The step 8）Middle metering vacuum packaging, 240g/ bags of hairtail conditioning food reduces nutrition leak, when increasing storage
Between.
Embodiment 2：
A kind of air-dried hairtail conditioning food, composition is calculated by weight as, 62 parts of fish body section, 13 parts of curing agent, flavoring 21
Part.
A kind of process technology of air-dried hairtail conditioning food, including following procedure of processing：1）Fresh hairtail, 2）Cleaning, 3）
Slitting, 4）Pickle, 5）First baking, 6）Seasoning, 7）Air-dry, 8）Metering vacuum packaging.
The step 1）New fresh and alive fish is selected in the middle selection of raw material fish and pre-treatment, when removing fish ridge vertebra, fish is kept
Meat it is complete, then by the good fish trunk of cutting clean blood stains, remove the flesh of fish in impurity, lifting the flesh of fish quality.
The step 3）It is middle to drain the fish trunk cleaned up, it is cut into the strip that length is 6cm, sheet thickness by oppressing
For 1.5cm, it is easy to use, and is easy in follow-up prepare to pickle tasty.
The step 4）In pickle with white granulated sugar, salt, cooking wine, monosodium glutamate is by 1:3:2:1 ratio is deployed into curing agent and added
Enter to stir in the flesh of fish and pickle, pickle 1.5h, pickled with different allotment ratios, make the flesh of fish more tasty, mouthfeel is more preferable.
The step 5）Fish bar after being pickled in just drying is divided on screen cloth, and per stripe pitch 3cm, being subsequently placed in temperature is
In 113 DEG C of baking oven, it is 42% to bakee to fish bar moisture, and what the flesh of fish was leaned on when preventing from bakeing closely produces bonding, influence production excessively
Product it is attractive in appearance.
The step 6）First add powdered flavoring during seasoning：3 parts of fennel, 7 parts of garlic, 8 parts of chickens' extract, 5 parts of Chinese yam, Chinese prickly ash
7 parts, 8 parts of green onion, 7 parts of dried orange peel, 9 parts of cumin powder, anistree 3 parts mix thoroughly after, then by liquid condiment：33 parts of vegetable oil, 24 parts of mature vinegar,
22 parts of soy sauce, 16 parts of cooking wine are poured into, stirring immersion 47min, increase the deliciousness of the flesh of fish, increase customer's likes, improves product
Local flavor.
The step 7）In put on fillet with rope when air-drying, ventilation is hung on, to drying in the shade.
The step 8）Middle metering vacuum packaging, 240g/ bags of hairtail conditioning food reduces nutrition leak, when increasing storage
Between, sack face not viscous oil of trying one's best is dirty, beneficial to vacuum seal.
| Embodiment | Subjective appreciation |
| 1 | It is good |
| 2 | It is excellent |
As seen from the above table, when formula for fish body cut into slices 62 parts, 13 parts of curing agent, 21 parts of flavoring when, have optimal mouthfeel.
Certainly, described above not limitation of the present invention, the present invention is also not limited to the example above.The art
Those of ordinary skill is in the essential scope of the present invention, the variations, modifications, additions or substitutions made, and should also belong to the present invention's
Protection domain.
Claims (9)
1. a kind of air-dried hairtail conditioning food, it is characterised in that：Composition is calculated by weight as, fish body cut into slices 47-62 parts, pickle
8-13 parts of agent, 13-21 parts of flavoring.
2. a kind of process technology of air-dried hairtail conditioning food, it is characterised in that including following procedure of processing：1）Fresh hairtail,
2）Cleaning, 3）Slitting, 4）Pickle, 5）First baking, 6）Seasoning, 7）Air-dry, 8）Metering vacuum packaging.
3. a kind of process technology of air-dried hairtail conditioning food according to claim 2, it is characterised in that：The step 1）
New fresh and alive fish is selected in the middle selection of raw material fish and pre-treatment, when removing fish ridge vertebra, the complete of the flesh of fish is kept, then by cutting
Good fish trunk cleans blood stains.
4. a kind of process technology of air-dried hairtail conditioning food according to claim 2, it is characterised in that the step 3）
It is middle to drain the fish trunk cleaned up, the strip that length is 4-6cm is cut into by oppressing, sheet thickness is 0.5-1.5cm.
5. a kind of process technology of air-dried hairtail conditioning food according to claim 2, it is characterised in that the step 4）
In pickle with white granulated sugar, salt, cooking wine, monosodium glutamate is by 1:3:2:1 ratio is deployed into stir in the curing agent addition flesh of fish and pickled, and salts down
1-1.5h processed.
6. a kind of process technology of air-dried hairtail conditioning food according to claim 2, it is characterised in that the step 5）
Fish bar after being pickled in just drying is divided on screen cloth, per stripe pitch 2-3cm, is subsequently placed in the baking oven that temperature is 102-113 DEG C
In, it is 36-42% to bakee to fish bar moisture.
7. a kind of process technology of air-dried hairtail conditioning food according to claim 2, it is characterised in that：The step 6）
First add powdered flavoring during seasoning：1-3 parts of fennel, 6-7 parts of garlic, 5-8 parts of chickens' extract, 1-5 parts of Chinese yam, 3-7 parts of Chinese prickly ash, green onion 5-
8 parts, after 2-7 parts of dried orange peel, 4-9 parts of cumin powder, 1-3 parts of anise mix thoroughly, then by liquid condiment：17-33 parts of vegetable oil, mature vinegar
12-24 parts, 14-22 parts of soy sauce, 12-16 parts of cooking wine pour into, stirring immersion 34-47min.
8. a kind of process technology of air-dried hairtail conditioning food according to claim 2, it is characterised in that：The step 7）
In put on fillet with rope when air-drying, ventilation is hung on, to drying in the shade.
9. a kind of process technology of air-dried hairtail conditioning food according to claim 2, it is characterised in that：The step 8）
Middle metering vacuum packaging, 240g/ bags of hairtail conditioning food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710147158.5A CN107114711A (en) | 2017-03-13 | 2017-03-13 | A kind of air-dried hairtail conditioning food and process technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710147158.5A CN107114711A (en) | 2017-03-13 | 2017-03-13 | A kind of air-dried hairtail conditioning food and process technology |
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| CN107114711A true CN107114711A (en) | 2017-09-01 |
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| CN201710147158.5A Pending CN107114711A (en) | 2017-03-13 | 2017-03-13 | A kind of air-dried hairtail conditioning food and process technology |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107960615A (en) * | 2017-11-16 | 2018-04-27 | 江门市游礼文化传播有限公司 | A kind of processing method of degreasing dried fish |
| CN112841541A (en) * | 2021-01-20 | 2021-05-28 | 安徽蒸小皖餐饮有限公司 | Preparation method of air-dried beef |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102007959A (en) * | 2010-11-22 | 2011-04-13 | 宁波大学 | Method for processing salted hairtail |
| CN102349566A (en) * | 2011-10-14 | 2012-02-15 | 广东省中山食品水产进出口集团有限公司 | Processing method of flavored dried freshwater fish |
| CN104921182A (en) * | 2014-03-20 | 2015-09-23 | 扬州美瑞食品有限公司 | Processing technology of dried fish |
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| CN112841541A (en) * | 2021-01-20 | 2021-05-28 | 安徽蒸小皖餐饮有限公司 | Preparation method of air-dried beef |
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