CN101002616A - Pickled food made of anchovy, and its production method - Google Patents
Pickled food made of anchovy, and its production method Download PDFInfo
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- CN101002616A CN101002616A CNA200710010113XA CN200710010113A CN101002616A CN 101002616 A CN101002616 A CN 101002616A CN A200710010113X A CNA200710010113X A CN A200710010113XA CN 200710010113 A CN200710010113 A CN 200710010113A CN 101002616 A CN101002616 A CN 101002616A
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- anchovy
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- salt marsh
- fish
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
A salted anchovy food with delicious taste and particular nutrients is prepared from fresh anchovy through salting for 45-72 hr, pressing for 5-10 days to remove oil and saline, immersing in saturated edible salt solution while natural fermenting for 4-10 months, scalding it in hot water at 40-80 deg.C, removing skin and bone, and centrifugal drying.
Description
Technical field
The present invention relates to the processing technique field of fish, removing internal organ, bone and get meat as fish.Also relate to simultaneously fish with inorganic salts processing, preservation and fermented product.
Background technology
Anchovy (Engraulis Japonicus) is a kind of little shape seawater fish, and body is elongated, and is flat-sided slightly, the long 4～8cm of juvenile fish, and the long 8～20cm of adult fish weighs 5～30g.The local popular name of various places is more, as anchovy, dried up mashed, old wild goose food, mashed ship fourth, Haihe River, crust fish Shi, Dry fish, stripping, black back of the body Wen etc.Anchovy is eaten delicious flavour raw, is a kind of fish of high nutritive value, and 18 seed amino acids that it is rich in needed by human body particularly are rich in unrighted acid and multivitamin that prevention and treatment cardiovascular circulation systemic disease have special efficacy.China's anchovy resource is than horn of plenty, and marine sites such as the Bohai Sea, the Huanghai Sea, the East Sea 5～9 are monthly flood season, yet the musculature fragility of anchovy is very easily impaired after dried up, rot, and marketing fresh is very difficult.And produce toxic gases such as hydrogen sulfide, sulfur dioxide under nonventilated condition, anchovy is fished for fishing boat flood season and is no lack of and has the poisoning even the dead state of affairs to take place.Therefore, it is more that anchovy is processed into dry product, does as famous anchovy, also has anchovy fillets, dried fish floss, fish meal etc., all is products of low edibility and economic worth.The oil stain can, this is the more welcome a kind of appetizing foods of some countries of Europe, the United States continent, is a kind of edible and economic worth high product, not much else.
Summary of the invention
It is cheap to lack, have now processing variety value at the bright processing variety of anchovy, the purpose of this invention is to provide all high anchovy product of a series of edibilities and economic worth and the technology of processing thereof.
Product provided by the invention is the salt marsh anchovy, and its technical scheme is that fresh anchovy is pickled with salt, and the watery blood of fish oil, band salt is sloughed in pressurization then, takes off sheet again after fermentation and forms the salt marsh fillet.Can make food such as packed fillet, canned fillet, paupiette with this fillet.Concrete manufacture craft is:
(1) salt marsh: not having rotten fresh anchovy of rotting is raw material, in the container of packing into after mixing thoroughly with the edible salt of anchovy weight 20～25%, at 18～28 ℃ of following salt marsh 45～72h.The anchovy that salt marsh is good is processed, and promptly decaptitates, truncates, goes internal organ.This macrura reevesii body hardening.
Salt marsh is preferably in 15～25 ℃ and places 48～52h down.
(2) pressurization de-oiling and salt solution: the fish body of above-mentioned band salt is packed in the container once more, bind with edible salt at the container top of filling fish, with gravity pressure it, placed 5～10 days down at 18～28 ℃, fish after the weight is deviate from fish oil, and the salt solution of fish body water and salt generation, remove weight this moment, removes fish oil and salt solution.
Gravity pressure described in this step it, its gravity to be extruding fish oil and water for well, the pressure salt marsh fish water content that kicks the beam is excessive perishable; The overweight then salt marsh of pressure fish becomes " dried fish " and local flavor loses to the greatest extent, is advisable with 25～50% pressure of raw material fish weight.It is suitable that this step is placed 7～10 days down at 20～25 ℃.
(3) fermentation: above-mentioned remove fish oil and salt solution and still place add saturated aqueous common salt in the container of anchovy and with its submergence.15～30 ℃ of following spontaneous fermentations 4～10 months.The anchovy yellowish pink of fermenting-ripening presents dark red～kermesinus.
Fermentation can not pressurizeed, and can pressurize yet, and the pressure that adds is that raw material fish weight gets final product below 5%.4～5 months maturations are best down at 20～25 ℃ in fermentation.
(4) take off sheet: the anchovy of fermenting-ripening is taken out, remove the salt that adheres to,, bone and take off sheet, become two flesh of fish after every fish is boned, go into then that drier dries and must salt marsh anchovy sheet with the skin that 40～80 ℃ hot water scald anchovy.
The dehydration of taking off behind the sheet preferably is placed in salt marsh anchovy sheet on the filter cloth, rolls then into drier to dry.Preferably take off the water of fish body gross weight more than 30% during drying.
The salt marsh anchovy sheet of the making polybag of can packing into carries out vacuum packet and dresses up packed salt marsh anchovy sheet, also can be made into salt marsh anchovy can.As using the salt marsh anchovy sheet 40～60% that processes, the can of olive oil or sunflower oil 40～60%; The good anchovy sheet of salt marsh (more than 3 centimeters) is rolled into volume, in the middle of stay eye, water melon pomegranate or originate in the tamarind in Europe, the anchovy of making in the eyes in the middle of putting into volume can add or not add 40% olive oil, does not add in the olive oil anchovy volume can anchovy volume and adds the plastic foil pad and open.All canned salt marsh anchovies all must be vacuum-packed, and must not leak gas.The storage of all salt marsh anchovy finished products all is to store in constant heat storage, and temperature all is between subzero 1 ℃ to 8 ℃ above freezing.
The salt marsh anchovy sheet of making, the fish body is wicker leaf shape on sense organ, and fillet are straight invisible poor, big or small homogeneous, no foreign matter; During check, histamine must not surpass 200mg/Kg, in the Micro biological Tests: total number of bacteria＜5.0 * 10
4Individual/g, Escherichia coli (MPN/g)＜3 wherein, staphylococcus aureus (MPN/g)＜3, sramana's formula bacterium (every 25g) must not detect.
By salt marsh anchovy sheet and all goods thereof that method of the present invention makes, the flesh of fish presents dark red～kermesinus, and is very attractive in appearance, can keep the delicious taste of anchovy, particularly almost kept all nutritional labelings of anchovy.Because manufacture craft is good, under the situation of keep air tight in packing, not damaging, salt marsh anchovy sheet and all goods thereof can guarantee never degenerate more than 1 year and 1 year, not spoiled.
It is reasonable, simple that the present invention makes pickled food made of anchovy technology.Product keeps the main taste and the nutritional labeling of bright product, but than the anti-preservation of aquatic foods product, is beneficial to transportation, stores.Advantageously: low-grade fish is processed into middle and high shelves fish products, and economic worth greatly improves.
The specific embodiment
The making of example 1 salt marsh anchovy
(1) the fresh anchovy of 100Kg adds the 23Kg edible salt, puts into wooden barrel after mixing thoroughly, at 15～25 ℃ of following salt marsh 50h.The anchovy that salt marsh is good decaptitates, truncates, goes internal organ.This macrura reevesii body hardening.
(2) the fish body of above-mentioned band salt is packed into once more in the wooden barrel, bind with edible salt at the container top of filling fish, plank of last placement, weight with 50Kg is pressed it, placed 8 days down at 20～25 ℃, the fish after the weight is deviate from fish oil, and the salt solution of fish body water and salt generation, remove weight, remove fish oil and salt solution.
(3) above-mentioned remove fish oil and salt solution and still place add saturated aqueous common salt in the container of anchovy and with its submergence.On put a slabstone, on put the 7Kg dead weight cargo and press it, 18～25 ℃ of following spontaneous fermentations 90 days.The anchovy yellowish pink of fermenting-ripening presents dark red～kermesinus.
(4) anchovy of fermenting-ripening is taken out, remove the salt that adheres to,, bone and take off sheet, then salt marsh anchovy sheet is placed on the filter cloth, roll then into drier and dry with the skin that 50～80 ℃ hot water scald anchovy.Take off during drying fish body gross weight more than 30% water and salt marsh anchovy sheet.
(5) salt marsh anchovy sheet is placed in food with on the plastic foil, volume gathers into folds to make has plastic foil to separate between the fillet, and the dress thick plastic bag carries out vacuum packaging.
The making of example 2 salt marsh anchovy sheets
(1) the fresh anchovy of 200Kg adds the 50Kg edible salt, puts into the pond that cement is made after mixing thoroughly, at 20～25 ℃ of following salt marsh 50h.The anchovy that salt marsh is good decaptitates, truncates, goes internal organ.This macrura reevesii body hardening.
(2) the fish body of above-mentioned band salt is packed into once more in the wooden barrel, bind with edible salt at the wooden barrel top of filling fish, plank of last placement, press it with 50Kg weight, placed 10 days down at 20～25 ℃, the fish after the weight is deviate from fish oil, and the salt solution of fish body water and salt generation, remove weight, remove fish oil and salt solution.
(3) remove in the container that fish oil and salt solution anchovy still place above-mentioned, add saturated aqueous common salt and make all fish bodies of its submergence.18～25 ℃ of following spontaneous fermentations 90 days.The anchovy yellowish pink of fermenting-ripening presents dark red～kermesinus.
(4) anchovy of fermenting-ripening is taken out, remove the salt that adheres to,, bone and take off sheet, go into then that drier dries and must salt marsh anchovy sheet with the skin that 50～80 ℃ hot water scald anchovy.
(5) salt marsh anchovy sheet is placed in food with on the plastic foil, a slice a slice is balanced directly, and making has plastic foil to separate between the fillet, and the dress thick plastic bag carries out vacuum packaging.
The making of example 3 salt marsh anchovy sheet cans
The salt marsh anchovy sheet that above-mentioned example is made carries out can process on canned production line.Every vial or Cans medium salting anchovy sheet and olive oil half and half, net weight 400g.
The making of example 4 salt marsh anchovies volume can
Every of the salt marsh anchovy sheet that above-mentioned example is made is rolled into volume, puts into water melon pomegranate in the central eye of every volume, neatly is placed in the metal tin can, carries out vacuum packaging and forms.
The making of example 5 salt marsh anchovies volume can
The making of salt marsh anchovy sheet can is with example 4, and different is only to place Europe in the salt marsh anchovy volume central eye of making to produce tamarind, carries out vacuum packaging then and forms.
Claims (10)
1. a pickled food made of anchovy is characterized in that salt marsh anchovy sheet, and the flesh of fish is peony or kermesinus, and the fish body is wicker leaf shape on sense organ, and fillet are straight invisible poor, big or small homogeneous, no foreign matter; During check, histamine must not surpass 200mg/Kg, in the Micro biological Tests: total number of bacteria＜5.0 * 10
4Individual/g, Escherichia coli (MPN/g)＜3 wherein, staphylococcus aureus (MPN/g)＜3, the every 25g sample of sramana's formula bacterium must not detect.
2. according to the described pickled food made of anchovy of claim 1, it is characterized in that salt marsh anchovy sheet flexible packaging food, for the salt marsh anchovy sheet that separates with plastic foil is housed in vacuum-packed polybag.
3. according to the described pickled food made of anchovy of claim 1, it is characterized in that salt marsh anchovy sheet flexible packaging food, for the salt marsh anchovy volume that separates with plastic foil is housed in vacuum-packed polybag, the paupiette centre bore places water melon pomegranate or tamarind is produced in Europe.
4. according to the described pickled food made of anchovy of claim 1, it is characterized in that salt marsh anchovy sheet tinned food, salt marsh anchovy sheet, olive oil or sunflower oil are being housed in vacuum-packed glass, plastics or metal can, and salt marsh anchovy sheet is 40～60% with the ratio of oil.
5. according to the described pickled food made of anchovy of claim 1, it is characterized in that salt marsh anchovy sheet tinned food, the salt marsh anchovy volume that separates with plastic foil is being housed in vacuum-packed glass, plastics or metal can, and the paupiette centre bore places water melon pomegranate or tamarind is produced in Europe.
6. the preparation method of a pickled food made of anchovy is characterized in that the making step of salt marsh anchovy sheet is:
(1) salt marsh: not having rotten fresh anchovy of rotting is raw material, in the container of packing into after mixing thoroughly with the edible salt of anchovy weight 20～25%, at 18～28 ℃ of following salt marsh 45～72h; The anchovy that salt marsh is good decaptitates, truncates, goes internal organ;
(2) pressurization de-oiling and salt solution: the fish body of above-mentioned band salt is packed in the container once more, binds with edible salt at the container top of filling fish, with gravity pressure it, placed 5～10 days down at 18～28 ℃, remove fish oil and salt solution;
(3) fermentation: above-mentioned remove fish oil and salt solution and still place add saturated aqueous common salt in the container of anchovy and with its submergence; 15～30 ℃ of following spontaneous fermentations 4～10 months;
(4) take off sheet: remove the salt that adheres to through the anchovy of fermenting-ripening,, bone and take off sheet, become two flesh of fish after every fish is boned with the skin that 40～80 ℃ hot water scald anchovy, dry with drier then and salt marsh anchovy sheet.
7. the preparation method of pickled food made of anchovy according to claim 6 is characterized in that salt marsh is placed 48～52h down at 15～25 ℃ in the salting step of making of salt marsh anchovy sheet.
8. the preparation method of pickled food made of anchovy according to claim 6, it is characterized in that the pressurization de-oiling of making of salt marsh anchovy sheet and the gravity pressure described in the salt solution step it, its gravity is 25～50% pressure of raw material fish weight, places 7～10 days down at 20～25 ℃.
9. the preparation method of pickled food made of anchovy according to claim 6 is characterized in that adding the pressure below 5% of raw material fish weight in the fermentation step of making of salt marsh anchovy sheet, 20～25 ℃ of bottom fermentations 4～5 months.
10. the preparation method of pickled food made of anchovy according to claim 6, it is characterized in that drying with drier described in the fermentation step of making of salt marsh anchovy sheet is that salt marsh anchovy sheet is placed on the filter cloth, roll then into the drier drying, take off the water of fish body gross weight more than 30% during drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710010113XA CN101002616B (en) | 2007-01-16 | 2007-01-16 | Pickled food made of anchovy, and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710010113XA CN101002616B (en) | 2007-01-16 | 2007-01-16 | Pickled food made of anchovy, and its production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101002616A true CN101002616A (en) | 2007-07-25 |
| CN101002616B CN101002616B (en) | 2010-09-08 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200710010113XA Expired - Fee Related CN101002616B (en) | 2007-01-16 | 2007-01-16 | Pickled food made of anchovy, and its production method |
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| Country | Link |
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| CN (1) | CN101002616B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228071A (en) * | 2011-07-22 | 2011-11-02 | 广东省中山食品水产进出口集团有限公司 | Grass carp cutting treatment method |
| CN103564537A (en) * | 2013-08-27 | 2014-02-12 | 周炳金 | Canned Bombay duck and production method thereof |
| CN103719932A (en) * | 2013-12-06 | 2014-04-16 | 山东好当家海洋发展股份有限公司 | Processing method of instant puffing anchovies |
| CN103719940A (en) * | 2014-01-15 | 2014-04-16 | 集美大学 | Preparation method of canned fish |
| CN105639500A (en) * | 2015-12-31 | 2016-06-08 | 东港市盛润食品有限公司 | Preparation method of anchovy slices |
| CN105767939A (en) * | 2016-03-10 | 2016-07-20 | 舟山市普陀海汇水产有限公司 | Fermented anchovy surimi and preparation method thereof |
-
2007
- 2007-01-16 CN CN200710010113XA patent/CN101002616B/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228071A (en) * | 2011-07-22 | 2011-11-02 | 广东省中山食品水产进出口集团有限公司 | Grass carp cutting treatment method |
| CN102228071B (en) * | 2011-07-22 | 2012-08-22 | 广东省中山食品水产进出口集团有限公司 | Grass carp cutting treatment method |
| CN103564537A (en) * | 2013-08-27 | 2014-02-12 | 周炳金 | Canned Bombay duck and production method thereof |
| CN103719932A (en) * | 2013-12-06 | 2014-04-16 | 山东好当家海洋发展股份有限公司 | Processing method of instant puffing anchovies |
| CN103719932B (en) * | 2013-12-06 | 2016-05-18 | 山东好当家海洋发展股份有限公司 | The processing method of instant expanded anchovy |
| CN103719940A (en) * | 2014-01-15 | 2014-04-16 | 集美大学 | Preparation method of canned fish |
| CN105639500A (en) * | 2015-12-31 | 2016-06-08 | 东港市盛润食品有限公司 | Preparation method of anchovy slices |
| CN105767939A (en) * | 2016-03-10 | 2016-07-20 | 舟山市普陀海汇水产有限公司 | Fermented anchovy surimi and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN101002616B (en) | 2010-09-08 |
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Denomination of invention: Pickled food made of anchovy, and its production method Effective date of registration: 20120601 Granted publication date: 20100908 Pledgee: Dalian high tech Industrial Park Country microfinance Limited by Share Ltd Pledgor: Dalian Jixiang Foods Co., Ltd. Registration number: 2012990000254 |
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20100908 Termination date: 20140116 |