CN110313595A - A kind of processing technology of instant dried fish - Google Patents
A kind of processing technology of instant dried fish Download PDFInfo
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- CN110313595A CN110313595A CN201910771549.3A CN201910771549A CN110313595A CN 110313595 A CN110313595 A CN 110313595A CN 201910771549 A CN201910771549 A CN 201910771549A CN 110313595 A CN110313595 A CN 110313595A
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- fish
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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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
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- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of processing technologys of instant dried fish, selection including step fish and cuing open is washed and quick-frozen, it thaws, smear salt, it air-dries, stripping and slicing, ingredient, it air-dries again, vacuum packaging, sterilization, it is cooling, it stands, it examines, factory packaging and other steps, successively carry out these steps, by smearing, salt is marinated to prevent the flesh of fish putrid and deteriorated, also particularly marinated flavor is increased for instant dried fish, fishlike smell can also be effectively removed, while guaranteeing the naturally fresh fragrant and soft and smooth mouthfeel of the flesh of fish, improve digestibility fatty in the flesh of fish, while guaranteeing that flesh of fish nutritional ingredient is not destroyed, improve the toughness and chewy texture of the flesh of fish, different tastes is made it have by configuring assistant ingredients and is suitble to different crowds, finally using vacuum packaging and sterilization, increase the shelf-life of instant dried fish, it is suitble to industrial mass production, meet modern metaplasia It is living to need.
Description
Technical field
The present invention relates to food processing field, in particular to a kind of processing technology of instant dried fish.
Background technique
Grass, black carp are one of extensive cultivation and four freshwater fish full of nutrition, meat unsaturated fat rich in
Acid, it is advantageous to blood circulation, it is the good food of cardiovascular patient；Selenium element also rich in the flesh of fish, it is often edible to have
The effect of anti-aging, beauty treatment, and also have certain preventive and therapeutic effect to tumour；For the people of gynecological ailments, loss of appetite,
The flesh of fish is tender and oiliness, can whet the appetite, nourish.
As the pace of life continues to accelerate and continuous improvement of people's living standards, instant food and snack food have
Good growth, in addition consumer quality of life be continuously improved, the nutritional requirement of food is also increased accordingly, therefore
Instant fish product that is convenient and efficient, being easy to carry about with one and do not lose nutritive value also comes into being, however the i.e. ichthyophagy on existing market
Product is difficult to keep the fresh voluptuousness of the flesh of fish and soft mouthfeel.
Summary of the invention
The object of the present invention is to provide a kind of processing technology of instant dried fish, it is difficult to solve instant fish product on existing market
The problem of with the voluptuousness that keeps the flesh of fish fresh and soft mouthfeel.
Above-mentioned technical purpose of the invention has the technical scheme that
A kind of processing technology of instant dried fish, which is characterized in that comprising steps of
A. fish selects and cuts open and washes and quick-frozen: choosing 1-2 kilograms fresh of grass carp as raw material, scales, decaptitating, slaughter, cuts open
Abdomen removes internal organ, truncates, cleaning, is quick-frozen；
B. it thaws: being thawed in defreezing box by cold water stirring；
C. it smears salt: smearing salt on the surface of fish, the dosage of salt is 4 the percent of fish own wt；
D. it air-dries: being carried out in the air-dried room of constant temperature and humidity air-dried；
E. stripping and slicing: with knife along the fish block of the close size of the slitting bulk of vertebrae vertical direction of fish；
F. ingredient: ingredient is carried out using yellow rice wine, sugar, salt, ethylmaltol；
G. air-dry again: the fish block completed to ingredient is air-dried again, and it is identical as first time to air-dry environment；
H. it being vacuum-packed: being packed using thermophilic digestion stretched film, vacuum degree is less than 0.03 megapascal, and pumpdown time 30 seconds,
Hot-seal is carried out under middle temperature state, the hot-seal time is 2.5 seconds；
I. it sterilizes: being sterilized with high steam, steam pressure is 0.4-0.6 megapascal gauge pressure, and sterilizing time is 20 minutes；
J. it cools down: placing and carry out water cooling using the clear water of flowing in the sink；
K. it stands and examines: fish block after water cooling being stood into a period of time, air-dries it in 37 DEG C of temperature, whether examines it after air-drying
There is bale broken and bulge phenomenon；
L. factory is packed: the fish block for not occurring bale broken and bulge being carried out final factory and is packed.
By adopting the above technical scheme, salt is marinated to prevent the flesh of fish putrid and deteriorated by smearing, and also increases especially for instant dried fish
Marinated flavor, fishlike smell can also be effectively removed, while guaranteeing the naturally fresh fragrant and soft and smooth mouthfeel of the flesh of fish, improve fish
Fatty digestibility in meat improves the toughness and chewy texture of the flesh of fish, also makes while guaranteeing that flesh of fish nutritional ingredient is not destroyed
It makes it have different tastes with certain nourishing and health-care effect, by configuring assistant ingredients and is suitble to different crowds,
Finally using vacuum packaging and sterilization, the shelf-life of instant dried fish is increased, is suitble to industrial mass production, meets modern metaplasia
It is living to need.
Preferably, the step of fish washed carries out quick freezing and cold preserving will be cutd open by being additionally provided between the step a and step c.
By adopting the above technical scheme, quick freezing and cold preserving is carried out by the way that the fish washed will be cutd open, it can be when need to use by it
It takes out, and guarantees that its meat is unchanged over time by refrigeration when being without the use of, to realize that certain season fishes can
Processing and eating is carried out with whole year.
Preferably, salt used is no salt compounded of iodine in the step c.
By adopting the above technical scheme, in the curing process of fish, salt dosage used is larger, substantially accounts for the hundred of fish quality
/ tetra-, and the iodine in salt compounded of iodine can be also lost after marinated, thus using no salt compounded of iodine pickle it is at low cost, it is economical and practical.
Preferably, air-drying temperature in room in the step d and remaining 28 DEG C -30 DEG C, humidity remains 45%-50%, wind
The dry time is 48-52 hours.
It by adopting the above technical scheme, is 28 DEG C -30 DEG C, humid control 45%-50% by the control of air-dried room temperature, by suitable
When air mass flow air-dry 48-52 it is small when, according to higher temperature and lower humidity, air-dry time can reduce, but
It is that surface understands stiff rapidly and internal moisture is stopped to be volatilized, the phenomenon that Surface hardened layer internal moisture does not come out but occurs, according to
Too low temperature and excessively high humidity, then air-drying ineffective and air-dry time can be too long, therefore selects 28 DEG C -30 DEG C of temperature
It carries out air-drying 48-52 hours excellent effects with the humidity of 45%-50%.
Preferably, the quality of every piece of fish block after stripping and slicing is between 25 grams to 35 grams in the step e.
By adopting the above technical scheme, fish block being switched between 25 grams to 35 grams, small package bag easy to use is packed, and
Packaging bag is small easy to carry, and 25 grams to the 35 grams appetite for being also suitble to majority, eater can eat immediately after unpacking and finish, anti-
Only cause to waste due to eating endless.
Preferably, in the step f, be 100 parts by weight by one piece of fish block in terms of, the amount of seasoning is 2 parts of yellow rice wine, sugar 1
Part, 4 parts of salt, 0.2 part of ethylmaltol.
By adopting the above technical scheme, sugar is added, salt, is seasoned, may also be contained after everfermentation using yellow rice wine removal fish
The a small amount of fishy smell having, ethylmaltol are passed through as a kind of safe and reliable fragrance using that can have significant effect on a small quantity
The addition of various seasonings, the effective solution flavor problem of the flesh of fish are conducive to improve i.e. so that instant dried fish taste is abundant
The dry organoleptic indicator of ichthyophagy.
Preferably, the water cooling time is 15 minutes in the step j and step k, whether it is checked after standing 168 hours
There is bulge phenomenon.
By adopting the above technical scheme, it first passes through and carries out water cooling using flowing clear water in water-cooling groove, by vacuum packet after sterilization
The instant dried fish of dress is cooling, due to may cause the breakage of high-temperature retort bag when high steam sterilization, and it is direct from the condition of high temperature
High-temperature retort bag may also be damaged by being put into cooling unexpected in cold rinse bank, thus stand 168 hours surface of package into
The case where its packaging can also be observed while air-drying in 37 DEG C of temperature of row, illustrate to pack out if there is bale broken and bulge phenomenon
Existing breakage, therefore cannot dispatch from the factory.
Detailed description of the invention
Fig. 1 is the processing process figure of instant dried fish.
Specific embodiment
As described below is only the preferred embodiment of the present invention, and protection scope is not limited merely to the embodiment, all to belong to
Protection scope of the present invention should belong in technical solution under thinking of the present invention.Simultaneously it should be pointed out that for the art
For those of ordinary skill, several improvements and modifications without departing from the principles of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
A kind of processing technology of instant dried fish, comprising steps of
A. fish selects and cuts open to wash: choosing any one of 1-2 kilograms fresh of grass carp, black carp as raw material, scales, goes
Head slaughter, cuts open the belly, removes internal organ, truncates, cleaning, is quick-frozen by choosing fresh fish, washes to obtain health, safe and healthy by cuing open
Raw material fish, ensure that the quality of raw material；It cuts open and carries out quick freezing and cold preserving after washing, taken out when need to use, and be not required to
Guarantee that its meat is unchanged over time by cold storage mode when use, to realize that certain season fishes annual can carry out
Processing and eating；
B. it thaws: being thawed in defreezing box by cold water stirring；
C. it smears salt: smearing salt on the surface of fish, the dosage of salt is 4 the percent of fish own wt；Therefore the dosage of salt is larger,
Salt compounded of iodine is higher compared with no salt compounded of iodine price, and the iodine in salt compounded of iodine can be also lost after marinated, therefore carries out marinated cost using no salt compounded of iodine
It is low, it is economical and practical；
D. it air-dries: being carried out in the air-dried room of constant temperature and humidity air-dried；It is 28 DEG C -30 DEG C by the control of air-dried room temperature, humid control
For 45%-50%, air-dried 48-52 hours by air mass flow appropriate, according to higher temperature and lower humidity, wind
The dry time can reduce, but surface meeting is stiff rapidly and internal moisture is stopped to be volatilized, and Surface hardened layer internal moisture occurs and does not go out but
The phenomenon come, according to too low temperature and excessively high humidity, then air-drying ineffective and air-dry time can be too long, therefore selects
28 DEG C -30 DEG C of temperature and the humidity of 45%-50% carry out air-dry 48-52 hour excellent effects, herein temperature and humidity for theoretically compared with
For preferred temperature and humidity；
E. stripping and slicing: fish is divided into two by the vertebrae with knife along fish, and two cut part half body fillet are respectively by vertical with vertebrae
The fish block of the close size of the slitting bulk in direction, the quality of every piece of fish block after stripping and slicing are between 25 grams to 35 grams；By fish block
The way being switched between 25 grams to 35 grams, small package bag easy to use are packed, and packaging bag is small easy to carry, and 25 grams to 35
Gram be also suitble to the appetite of majority, eater can eat immediately after unpacking and finish, prevent because eat it is endless due to cause to waste；
F. ingredient: carrying out ingredient using yellow rice wine, sugar, salt, ethylmaltol, be 100 parts by weight by one piece of fish block in terms of, seasoning
Amount is 2 parts of yellow rice wine, 1 part of white sugar, 4 parts of salt, 0.2 part of ethylmaltol, sugar is added, salt, is seasoned, passed through using yellow rice wine removal fish
The a small amount of fishy smell that may also contain after everfermentation, ethylmaltol is as a kind of safe and reliable fragrance, using can have on a small quantity
There is significant effect, by the addition of various seasonings, the effective solution flavor problem of the flesh of fish, so that instant dried fish taste
It is abundant, be conducive to the organoleptic indicator for improving instant dried fish, the component proportion of ingredient is a kind of enforceable scheme herein, is actually matched
Material dosage is interval value, so that different eaters carry out the selection of different taste；
G. air-dry again: the fish block completed to ingredient is air-dried again, and it is identical as first time to air-dry environment；
H. it is vacuum-packed: being packed using high-temperature retort bag, when being packed, vacuum-packed vacuum degree is less than 0.03 million
Pa pumpdown time 30 seconds, carries out hot-seal at high operating temperatures, and the hot-seal time is 2.5 seconds；This vacuum degree is a kind of scheme
Numerical value, practical vacuum degree are interval value, other meet vacuum-packed vacuum degree, and pumpdown time can be with the variation of vacuum degree
And change, meet vacuum packaging and requires；
I. it sterilizes: being sterilized with high steam, steam pressure is 0.4-0.6 megapascal gauge pressure, and sterilizing time is 20 minutes；
J. it cools down: placing and carry out water cooling using the clear water of flowing in the sink, be advisable within the water cooling time 15 minutes；
K. it stands and examines: fish block after water cooling being stood 168 hours, air-dries it in 37 DEG C of temperature, whether examines it after air-drying
There is bulge phenomenon；Such as without bulge phenomenon, then it can enter the next step, bulge phenomenon such as occur, then make bulge dried fish
Scrap processing；
L. factory is packed: pack then final factory for the fish block for not occurring bale broken and bulge.
Salt is marinated to prevent the flesh of fish putrid and deteriorated to the present invention by smearing, and also increases particularly marinated flavor for instant dried fish,
It can also be effectively removed fishlike smell, while guaranteeing the naturally fresh fragrant and soft and smooth mouthfeel of the flesh of fish, improved fatty in the flesh of fish
Digestibility improves the toughness and chewy texture of the flesh of fish while guaranteeing that flesh of fish nutritional ingredient is not destroyed, and also makes it have certain
Nourishing and health-care effect, make it have different tastes by configuring assistant ingredients and be suitble to different crowds, finally using true
Empty package and sterilization increase the shelf-life of instant dried fish, are suitble to industrial mass production, meet Modern Live needs.
Claims (7)
1. a kind of processing technology of instant dried fish, which is characterized in that comprising steps of
A. fish selects and cuts open and washes and quick-frozen: choosing 1-2 kilograms fresh of grass carp, black carp as raw material, scales, decaptitating, government official
It kills, cut open the belly, remove internal organ, truncate, cleaning, is quick-frozen；
B. it thaws: being thawed in defreezing box by cold water stirring；
C. it smears salt: smearing salt on the surface of fish, the dosage of salt is 4 the percent of fish own wt；
D. it air-dries: being carried out in the air-dried room of constant temperature and humidity air-dried；
E. stripping and slicing: with knife along the fish block of the close size of the slitting bulk of vertebrae vertical direction of fish；
F. ingredient: ingredient is carried out using yellow rice wine, white sugar, salt, ethylmaltol；
G. air-dry again: the fish block completed to ingredient is air-dried again, and it is identical with first time to air-dry environment and time；
H. it being vacuum-packed: being packed using high-temperature retort bag, vacuum degree is less than 0.03 megapascal, and pumpdown time 30 seconds, in medium temperature
Hot-seal is carried out under state, the hot-seal time is 2.5 seconds；
I. it sterilizes: being sterilized with high steam, steam pressure is 0.4-0.6 megapascal gauge pressure, and sterilizing time is 20 minutes；
J. it cools down: placing and carry out water cooling using the clear water of flowing in the sink；
K. it stands and examines: fish block after water cooling being stood into a period of time, air-dries it in 37 DEG C of temperature, whether examines it after air-drying
There is bale broken and bulge phenomenon；
L. factory is packed: the fish block for not occurring bale broken and bulge being carried out final factory and is packed.
2. a kind of processing technology of instant dried fish according to claim 1, which is characterized in that the step a and step c it
Between, the step of fish washed carries out quick freezing and cold preserving will be cutd open by being additionally provided with.
3. a kind of processing technology of instant dried fish according to claim 1, which is characterized in that used in the step c
Salt is no salt compounded of iodine.
4. a kind of processing technology of instant dried fish according to claim 1, which is characterized in that in the step d, air-dry room
Middle temperature remains 28 DEG C -30 DEG C, and humidity remains 45%-50%, and air-dry time is 48-52 hours.
5. a kind of processing technology of instant dried fish according to claim 1, which is characterized in that in the step e, after stripping and slicing
Every piece of fish block quality be 25 grams to 35 grams between.
6. a kind of processing technology of instant dried fish according to claim 1, it is characterised in that in the step f, with one piece
Fish block is 100 parts by weight meters, the amount of seasoning are as follows: 2 parts of yellow rice wine, 1 part, 4 parts of salt, 0.2 part of ethylmaltol of sugar.
7. a kind of processing technology of instant dried fish according to claim 1, which is characterized in that the step j and step k
In, the water cooling time is 15 minutes, checks whether it bulge phenomenon occurs after standing 168 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201910771549.3A CN110313595A (en) | 2019-08-21 | 2019-08-21 | A kind of processing technology of instant dried fish |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910771549.3A CN110313595A (en) | 2019-08-21 | 2019-08-21 | A kind of processing technology of instant dried fish |
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| CN110313595A true CN110313595A (en) | 2019-10-11 |
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2019
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| CN102224947A (en) * | 2011-05-19 | 2011-10-26 | 江南大学 | Method for producing vacuum-seasoned drunk dried fish |
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Application publication date: 20191011 |