CN107495066A - A kind of shortening mandarin fish deep process - Google Patents
A kind of shortening mandarin fish deep process Download PDFInfo
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- CN107495066A CN107495066A CN201710727515.5A CN201710727515A CN107495066A CN 107495066 A CN107495066 A CN 107495066A CN 201710727515 A CN201710727515 A CN 201710727515A CN 107495066 A CN107495066 A CN 107495066A
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- Prior art keywords
- mandarin fish
- shortening
- air
- deep process
- process according
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- 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
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
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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)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of shortening mandarin fish deep process, belong to food processing technology field；For traditional mandarin fish in shortening and transportation the problem of easy fragmentation.The present invention comprises the following steps：（One）Feedstock treating,（Two）Tentatively pickle it is tasty,（Three）Produce spice water,（Four）Mandarin fish seasons,（Five）Draining air-dries,（Six）Vacuum packaging,（Seven）Shortening is sterilized,（Eight）Cooling,（Nine）Refrigeration；Its step（Five）It is that the mandarin fish after being soaked with spice water is hung over into shady place draining to air-dry that draining, which air-dries, or air-dry machine is air-dried, it is desirable to which air-dry time is no less than 40 hours；The moisture of the removable mandarin fish 60 70% of technique is air-dried by it, shrinks mandarin fish protein meat, fibrosis, so as to which the present invention can make mandarin fish be not easy fragmentation during shortening and subsequent transportation.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of shortening mandarin fish deep process.
Background technology
Mandarin fish is one kind in China " four big fresh water name fishes ", its fine and tender taste, thorn less and meat is more, meat is in flap, taste
It is delicious, it is the good merchantable brand in fish.People for convenience,, can be prolonged by vacuum packaging after fish food shortening now
Preserve, take apart it is instant, it is very convenient.But traditional shortening mandarin fish technique, in mandarin fish shortening process and follow-up transportation and sale
During, easily there is fragmentation problem in mandarin fish.
The content of the invention
The problem of for shortcomings and deficiencies in the prior art, the present invention propose a kind of shortening mandarin fish deep process, lead to
Cross it and air-dry the moisture that technique can remove mandarin fish 60-70%, shrink mandarin fish protein meat, fibrosis, so that mandarin fish is ripe
Fragmentation is not easy during system and subsequent transportation.
The technical solution adopted for the present invention to solve the technical problems is：
A kind of shortening mandarin fish deep process, comprises the following steps：（One）Feedstock treating,（Two）Tentatively pickle it is tasty,（Three）System
Take spice water,（Four）Mandarin fish seasons,（Five）Draining air-dries,（Six）Vacuum packaging,（Seven）Shortening is sterilized,（Eight）Cooling,（Nine）It is cold
Hide；Its step（Five）It is that the mandarin fish after being soaked with spice water is hung over into shady place draining to air-dry that draining, which air-dries, or air-dry machine is carried out
Air-dry, it is desirable to which air-dry time is no less than 40 hours.
Further, the step（One）Specially take fresh and alive mandarin fish to be placed on to slaughter and slaughtered on platform with knife, remove scale,
Removed the internal organs after cutting open the chest, clear water cleans up rear standby.
Further, the step（Two）Specially the mandarin fish cleaned up is placed in curing container, then added
Salt, cooking wine, ginger, green onion garlic, 1h is pickled below 25 DEG C, wherein being put into 8-9g salt, 13g cooking wine, ginger per 500g mandarin fish
2-3g, green onion garlic 2-3g, are waited after the completion of pickling, with clear water clean mandarin fish give over to it is standby.
Further, the step（Three）Specially by anise, three naphthalenes, Chinese prickly ash, pimiento, cloves, tsaoko, cassia bark, sand
8 savory material of benevolence is then placed in heating kettle with gauze wrapped, adds clear water, and the amount of clear water is the 2/3 of heating kettle volume, first with big
After fire boils, then with small fire 2h is boiled, pay attention to needing to fill into clear water in time during boiling and boiling, prevent moisture evaporation or dry
Pot situation occurs, and then with gauze wrapped green onion garlic and ginger, is placed in heating kettle, continues to boil 40min, will after the completion of boiling
Moisture imports in container and is cooled to normal temperature, that is, spice water is made, and the amount of each fragrance component is respectively:Using 500g mandarin fish as base
Standard, anise 60g, three naphthalene 40g, Chinese prickly ash 40g, pimiento 20g, cloves 20g, tsaoko 25g, cassia bark 50g, fructus amomi 15g, green onion garlic 40g,
Ginger 40g.
Further, the step（Four）Specially the mandarin fish tentatively pickled is placed in spice water after the cooling period,
5h is soaked, spices water is defined to flood mandarin fish 3-4 centimetres.
Further, the step（Six）It is vacuum-packed using aluminium foil bag.
Further, the step（Seven）Specially the mandarin fish after vacuum packaging is put into sterilization kettle and carries out heating shortening
Sterilization, temperature control are 120 DEG C, time 1h.
Further, the step（Eight）Mandarin fish after specially shortening is sterilized, which is placed in stainless steel shelf, carries out nature
Cooling.
Further, the step（Nine）Refrigerated using refrigerating box.
The present invention has the advantages that：The present invention is soaked by special spice water to mandarin fish to be seasoned, and makes its taste
It is delicious；Shortening sterilization refrigerates again after being vacuum-packed using aluminium foil bag, can preserve for a long time, and eat quick and convenient；
Using improved air-dried technique so that mandarin fish is not easy fragmentation in shortening and transportation.
Embodiment
With reference to specific embodiment, the present invention is expanded on further.It should be understood that these embodiments are merely to illustrate the present invention
Rather than limitation the scope of the present invention.In addition, it is to be understood that after the content of the invention lectured has been read, people in the art
Member can make various changes or modifications to the present invention, and these equivalent form of values equally fall within the application appended claims and limited
Scope.
A kind of shortening mandarin fish deep process, comprises the following steps：
(1) Feedstock treating：Take fresh and alive mandarin fish to be placed on to slaughter and slaughtered on platform with knife, remove scale, removed the internal organs after cutting open the chest, clearly
Water cleans up rear standby；
(2) tentatively pickle tasty：The mandarin fish cleaned up is placed in curing container, then add salt, cooking wine, ginger,
Green onion garlic, 1h is pickled below 25 DEG C, wherein being put into 8-9g salt, 13g cooking wine per 500g mandarin fish, ginger 2-3g, green onion garlic 2-3g are
Can, wait after the completion of pickling, with clear water clean mandarin fish give over to it is standby；
(3) spice water is produced：By anise, three naphthalenes, Chinese prickly ash, pimiento, cloves, tsaoko, cassia bark, the savory material gauze bag of fructus amomi 8
Wrap up in and be then placed in heating kettle, add clear water, the amount of clear water is advisable for the 2/3 of heating kettle volume, first with after being boiled by fire with small
Fire boils 2h, pays attention to needing to fill into clear water in time during boiling and boiling, and prevents moisture evaporation or dry pot situation from occurring, then
With gauze wrapped green onion garlic and ginger, it is placed in heating kettle, continues to boil 40min, imports moisture in container after the completion of boiling
Normal temperature is cooled to, that is, spice water is made, in the process, the amount of each fragrance component is respectively:Using 500g mandarin fish as base
Standard, anise 60g, three naphthalene 40g, Chinese prickly ash 40g, pimiento 20g, cloves 20g, tsaoko 25g, cassia bark 50g, fructus amomi 15g, green onion garlic 40g,
Ginger 40g；
(4) mandarin fish seasons：The soft-shelled turtle tentatively pickled is placed in spice water after the cooling period, soaks 5h, spices water is to flood
Do not have mandarin fish 3-4 centimetres to be defined；
(5) draining air-dries：Mandarin fish after immersion is hung over into shady place draining to air-dry, or air-dry machine is air-dried, it is desirable to when air-drying
Between be no less than 40 hours, remove mandarin fish 60-70% moisture, shrink mandarin fish protein meat, fibrosis, prevent follow-up
Shortening process fragmentation；
(6) it is vacuum-packed：Mandarin fish after air-drying is put into aluminum foil bag and is vacuum-packed；
(7) shortening is sterilized：Mandarin fish after vacuum packaging is put into sterilization kettle and carries out heating shortening sterilization, temperature control 120
DEG C, time 1h；
(8) cool down：Mandarin fish after shortening is sterilized, which is placed in stainless steel shelf, carries out natural cooling；
(9) refrigerate：Shortening mandarin fish after cooling is put into refrigerating box and refrigerated.
The present invention makes traditional food delicious flavour, convenient purification, and innovation is to air-dry technique, can make mandarin fish in shortening mistake
Fragmentation is not easy during journey and transportation and sale.
Claims (9)
1. a kind of shortening mandarin fish deep process, it is characterised in that comprise the following steps：（One）Feedstock treating,（Two）Tentatively salt down
Make it is tasty,（Three）Produce spice water,（Four）Mandarin fish seasons,（Five）Draining air-dries,（Six）Vacuum packaging,（Seven）Shortening is sterilized,
（Eight）Cooling,（Nine）Refrigeration；Its step（Five）It is that the mandarin fish after being soaked with spice water is hung over into shady place draining wind that draining, which air-dries,
Do, or air-dry machine is air-dried, it is desirable to which air-dry time is no less than 40 hours.
A kind of 2. shortening mandarin fish deep process according to claim 1, it is characterised in that：The step（One）Specially
Take fresh and alive mandarin fish to be placed on to slaughter and slaughtered on platform with knife, remove scale, removed the internal organs after cutting open the chest, clear water cleans up rear standby.
A kind of 3. shortening mandarin fish deep process according to claim 1, it is characterised in that：The step（Two）Specially
The mandarin fish cleaned up is placed in curing container, salt, cooking wine, ginger, green onion garlic is then added, is pickled below 25 DEG C
1h, wherein being put into 8-9g salt, 13g cooking wine, ginger 2-3g, green onion garlic 2-3g per 500g mandarin fish, wait after the completion of pickling, it is clear with clear water
Wash mandarin fish give over to it is standby.
A kind of 4. shortening mandarin fish deep process according to claim 1, it is characterised in that：The step（Three）Specially
Anise, three naphthalenes, Chinese prickly ash, pimiento, cloves, tsaoko, cassia bark, 8 savory material of fructus amomi are then placed in heating kettle with gauze wrapped,
Add clear water, the amount of clear water is the 2/3 of heating kettle volume, first with after being boiled by fire, then with small fire boils 2h, pay attention to boil with
Need to fill into clear water in time during boiling, prevent moisture evaporation or dry pot situation from occurring, then with gauze wrapped green onion garlic and ginger,
It is placed in heating kettle, continues to boil 40min, moisture is imported in container after the completion of boiling and is cooled to normal temperature, that is, spices is made
Water, the amount of each fragrance component are respectively:On the basis of 500g mandarin fish, anise 60g, three naphthalene 40g, Chinese prickly ash 40g, pimiento
20g, cloves 20g, tsaoko 25g, cassia bark 50g, fructus amomi 15g, green onion garlic 40g, ginger 40g.
A kind of 5. shortening mandarin fish deep process according to claim 1, it is characterised in that：The step（Four）Specially
The mandarin fish tentatively pickled is placed in spice water after the cooling period, soaks 5h, spices water using flood mandarin fish 3-4 centimetres as
It is accurate.
A kind of 6. shortening mandarin fish deep process according to claim 1, it is characterised in that：The step（Six）Using aluminium
Paper tinsel bag is vacuum-packed.
A kind of 7. shortening mandarin fish deep process according to claim 1, it is characterised in that：The step（Seven）Specially
Mandarin fish after vacuum packaging is put into sterilization kettle and carries out heating shortening sterilization, temperature control is 120 DEG C, time 1h.
A kind of 8. shortening mandarin fish deep process according to claim 1, it is characterised in that：The step（Eight）Specially
Mandarin fish after shortening is sterilized, which is placed in stainless steel shelf, carries out natural cooling.
A kind of 9. shortening mandarin fish deep process according to claim 1, it is characterised in that：The step（Nine）Using cold
Hide case refrigeration.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710727515.5A CN107495066A (en) | 2017-08-23 | 2017-08-23 | A kind of shortening mandarin fish deep process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710727515.5A CN107495066A (en) | 2017-08-23 | 2017-08-23 | A kind of shortening mandarin fish deep process |
Publications (1)
| Publication Number | Publication Date |
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| CN107495066A true CN107495066A (en) | 2017-12-22 |
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ID=60692331
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710727515.5A Pending CN107495066A (en) | 2017-08-23 | 2017-08-23 | A kind of shortening mandarin fish deep process |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101444312A (en) * | 2007-11-27 | 2009-06-03 | 天津市中英保健食品有限公司 | Method for preparing mandarin fish food |
| CN101444309A (en) * | 2007-11-27 | 2009-06-03 | 天津市中英保健食品有限公司 | Method for preparing fresh-water mandarin fish food |
| CN102871151A (en) * | 2012-10-17 | 2013-01-16 | 安徽省农业科学院农产品加工研究所 | Manufacturing method of mandarin fish product |
| CN103263040A (en) * | 2013-05-13 | 2013-08-28 | 鄂州大同食品工贸有限公司 | Processing method for soft steamed flavor freshwater fish cans |
| CN105747138A (en) * | 2016-03-30 | 2016-07-13 | 灵璧县远大水产养殖科技有限公司 | Soft-shelled turtle deep processing technology |
-
2017
- 2017-08-23 CN CN201710727515.5A patent/CN107495066A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101444312A (en) * | 2007-11-27 | 2009-06-03 | 天津市中英保健食品有限公司 | Method for preparing mandarin fish food |
| CN101444309A (en) * | 2007-11-27 | 2009-06-03 | 天津市中英保健食品有限公司 | Method for preparing fresh-water mandarin fish food |
| CN102871151A (en) * | 2012-10-17 | 2013-01-16 | 安徽省农业科学院农产品加工研究所 | Manufacturing method of mandarin fish product |
| CN103263040A (en) * | 2013-05-13 | 2013-08-28 | 鄂州大同食品工贸有限公司 | Processing method for soft steamed flavor freshwater fish cans |
| CN105747138A (en) * | 2016-03-30 | 2016-07-13 | 灵璧县远大水产养殖科技有限公司 | Soft-shelled turtle deep processing technology |
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Application publication date: 20171222 |