CN101214065A - Method for preparing drunk fish - Google Patents
Method for preparing drunk fish Download PDFInfo
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- CN101214065A CN101214065A CNA2007101690220A CN200710169022A CN101214065A CN 101214065 A CN101214065 A CN 101214065A CN A2007101690220 A CNA2007101690220 A CN A2007101690220A CN 200710169022 A CN200710169022 A CN 200710169022A CN 101214065 A CN101214065 A CN 101214065A
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- rehydration
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Abstract
The invention relates to a method of preparing drunken fish, which successively includes a step of salting fish, a step of dip bleaching and a step of packaging. A step of drying and a step of rehydration are successively included between the step of dip bleaching and the step of packaging. The invention adopts a method of drying first and rehydration later to lead to the dehydration first and the rehydration later of fish fibers. And the fish fibers of a product are compact. When eating, no erosion feeling is felt with mastication sense.
Description
Technical field
The present invention relates to the preparation method of food, particularly is the food making method of raw material with the fish.
Background technology
With the fish is the food making method of raw material, comprises successively as the preparation method of liquor-saturated fish: pretreatment of raw material, pickle, soak float, cut, pack, seal, sterilization, check/external packing, vanning/steps such as warehouse-in.
The defective of the liquor-saturated fish method of existing preparation is: the raw material fish directly cuts, packs after floating pickling, soak, owing to float through pickling, soaking, the flesh of fish has been loose condition (of surface), after entering follow-up process for sterilizing, the friable state of the flesh of fish is even more serious, during consumable products (flesh of fish), have rotten to the corn sensation, no chewiness.
Summary of the invention
Technical problem to be solved by this invention is: a kind of method for preparing liquor-saturated fish is provided, when the product of this method preparation is edible, does not have rotten to the corn sensation, have chewiness.
The present invention solves the problems of the technologies described above the technical scheme that is adopted:
A kind of method for preparing liquor-saturated fish, it comprises successively: pickle fish step, soak the step of floating, the step of pack; Between the step of soaking the step of floating and pack, also comprise the step of oven dry, the step of rehydration successively.
In the such scheme, the fish after the step process of drying, its moisture 42-45%, salinity 4-4.5%.
In the such scheme, the fish after the step process of rehydration, its reconstitution rate is 14-16%.
The present invention adopts the method for doing earlier the back rehydration, makes flesh of fish fiber elder generation dehydration rehydration again, and making the flesh of fish fibre compact of product when edible, does not have rotten to the corn sensation, has chewiness.
Description of drawings
Fig. 1 is an embodiment of the invention flow chart
The specific embodiment
As shown in Figure 1, production craft step of the present invention is:
(1) step of pretreatment of raw material:
It is raw material that the aquatic foods of choosing the 0.7-1.3Kg/ bar through being up to the standards freeze three burring fish 400Kg, requires every batch of raw material specification unanimity, and after cleaning through thawing, meat is fresh flexible, free from extraneous odour, free from admixture, no blood stains.Frozen fish is taked the nature thawing mode, and environment temperature 10-15 ℃, time 8-15 hour, center temperature of fish was 0-15 ℃ after thawing.Fresh fish sheet central temperature also must not be higher than 15 ℃.
Have vertebra to begin to drive a cutter to afterbody along the vertebra outside from neck bone on one side at fillet, at the standardized cutter of the symmetric position of fillet another side, begin to drive a cutter to afterbody along the tail bone inboard at the thick meat of fillet buttocks place in addition, the edge of a knife degree of depth is 2/3 of muscle thickness.After fillet are forged a knife, clean up, drain away the water, blood stains, extravasated blood, abdominal cavity film, foreign material etc. must not be arranged with clear water.
The step of (2) pickling:
Salt with 3-7% is evenly wiped in the fish body surface, pickles temperature 0-5 ℃, the about 48-72 of salting period hour, turns 1 time in middle per 24 hours.
Quality control standard: the fillet color and luster is bright and new, and the surface does not have sticking hand phenomenon, meat consolidation, about uniformity, free from extraneous odour.
(3) soak the step of floating:
After the fillet of pickling are cleaned up, send into to soak and float in the groove, the height that fillet are piled up must not surpass to soak and float 1/2 of groove, feeds circulating water and constantly stirs, and soaks to float after 3-4 hour and pulls out, drains away the water.The circulating water water temperature must not be higher than 20 ℃.
Quality control standard: fillet soak and float evenly, and muscle thickness salinity is not higher than 3%.
The step of (4) hanging:
The fillet flesh noodles is towards suspension hook, and position, cheek first bone lower middle, both sides is aimed at two hooks respectively, penetrates muscle and hangs surely, and it is smooth firm and solid to require fillet to hang.From the bottom of cage, successively carry out by row when hanging.Require the fillet surface towards unanimity, fillet must not squeeze each other and suffer overlappingly, also must not be affiliated to cage.Fillet on each cage require specification size basically identical.The fillet of each batch needed to finish the work of hanging in 2 hours, and in time sent in the drying room.
(5) Hong Gan step:
Fillet are put into the drying room oven dry.
Quality control standard: dried fish is flat to be held strongly, and skin and flesh is in conjunction with closely, and the muscle thickness is solid flexible, free from extraneous odour;
Its moisture of dried fish 42-45%, salinity 4-6%; Fillet baking yield rate 38-40%.
(6) cut:
After the dried fish cooling about 12, cut, chop up from the belly center line and be divided into both sides,, remainder is laterally cut by direction end to end, guarantee that nearly head part weight is consistent with specification requirement then with cheek first bone even breaks by the packing specification requirement.
(7) step of rehydration:
Dried fish is immersed in the water, according to dried fish thickness degree, soaked 30 seconds-30 minutes, water temperature is not higher than 25 ℃.
Quality control standard: fish is block-shaped complete after the rehydration, and skin, meat, bone do not separate, disperse, and reconstitution rate is 14-16%.
(8) pack:
Adopt nylon retort pouch and heatproof pad.
After the sharp-pointed stupefied thorn of fillet pruned, it is reasonably combined that the fish piece of different parts is chosen in weighing, and both having guaranteed to pack all fish pieces that guarantee again attractive in appearance can all arrange in pairs or groups, and requires every bag of fish number of blocks to be no more than 2.
Behind the smooth vacuum bag of packing into of pad, fish piece flesh noodles is carefully packed into towards pad, the small fish piece must not exceed the scope between big fish piece and the pad, and pad must not be shifted to be out of shape and give a discount.
Every bag evenly adds flavoring, notes preventing to trickle down reaching sack outside bag.
Quality control standard: product mix is reasonable, the nothing waste, and net content is controlled in strict conformity with inner quality standard.
(9) seal:
Validity 0.1MPa requires to seal straight firm and solid not shrinkage, non-yellowing Jiao.
Adjust content before gland seals between two parties the end of by, the packaging bag sack is straight to be affixed on the envelope product bar, attractive in appearance neat to guarantee the product after the vacuum packaging.Packing back product is neatly put in the sterilization cage.
The gas broken bag product that looses need return bag immediately, and performs record.
Quality control standard: Packing Sound is attractive in appearance, bale broken gas rate≤0.25% that looses.
(10) step of sterilization:
Adopt the Steam Heating sterilization, operating procedure is:
(10.1) product that installs of vacuum packet is erect and is neatly put in the sterilization cage, notes keeping the elasticity between bag and the bag, prevents to push.
(10.2) ponding in the emptying retort advances stainless steel sterilization car, lid pot cover and locking.
(10.3) open the exhaust outlet valve, send cold air foreheater body and content in the steam cleaning pot, approximately 5-10 minute.
(10.4) adjustment send the vapour amount evenly to be warming up to 121 ± 1 ℃, and pressure is adjusted to 1.10MPa, constant temperature and pressure 20 minutes.
(10.5) inject cold water, adjust pot inner pressure to 0.14MPa, the ON cycle pump was kept 20 minutes, reached 35 ℃ to water temperature, and cooling water pressure in the pot is gone into water tank, drained the discharging of boiling behind pot internal gas pressure.
(10.6) need fill out fixed " product sterilization record " table in the sterilization operation process immediately.
Quality control standard: sterilization operation is consistent with record, and is strict with technology execution, broken rate≤0.3%.
(11) check/external packing:
Just gone out the packed fish of retort, sent into the packing precooling room, carried out initial survey after drying moisture, rejected bale broken, leak gas and had the product of impurity foreign matter, dried the outer color bag of packing into behind the moisture and seal through cooling in about 2 hours, seal require smooth firm and solid.
Notice that every batch products all need keep sample and deposit and sample presentation check, guarantee that product reaches the commercial sterilization requirement and performs respective record.
(12) vanning/warehouse-in:
The field test personnel product that is up to the standards is added a cover inspector's code chapter vanning joint sealing, and vanning is put and adopted two bags of sealing ends to take non-sealing end, and layering is smooth puts.Require vanning kind, specification, quantity consistent with packaging label, accurate.
Claims (3)
1. method for preparing liquor-saturated fish, it comprises successively: pickle fish step, soak the step of floating, the step of pack; It is characterized in that: between the step of soaking the step of floating and pack, also comprise the step of oven dry, the step of rehydration successively.
2. the method for claim 1 is characterized in that: the fish after the step process of drying, its moisture 42-45%, salinity 4-6%.
3. the method for claim 1, it is characterized in that: the fish after the step process of rehydration, its reconstitution rate are 14-16%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101690220A CN101214065A (en) | 2007-12-27 | 2007-12-27 | Method for preparing drunk fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101690220A CN101214065A (en) | 2007-12-27 | 2007-12-27 | Method for preparing drunk fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101214065A true CN101214065A (en) | 2008-07-09 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007101690220A Pending CN101214065A (en) | 2007-12-27 | 2007-12-27 | Method for preparing drunk fish |
Country Status (1)
| Country | Link |
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| CN (1) | CN101214065A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090669A (en) * | 2011-03-22 | 2011-06-15 | 杭州八鲜禽业有限公司 | Preparation method of liquor-saturated fish |
| CN102499359A (en) * | 2011-12-30 | 2012-06-20 | 湖北绿润食品有限公司 | Drunk fish soup seasoning manufacturing process and manufactured drunk fish food |
| CN102835678A (en) * | 2012-09-29 | 2012-12-26 | 辛海波 | Processing method for shredded chicken |
| CN103349305A (en) * | 2013-06-27 | 2013-10-16 | 天长市白塔湖食品有限公司 | Liquor-marinated fish and production process thereof |
| CN106387820A (en) * | 2016-08-19 | 2017-02-15 | 安徽新珠城鱼坊餐饮管理有限公司 | Sauce liquid for manufacture of wine soaked fish |
| CN106942645A (en) * | 2017-03-25 | 2017-07-14 | 于银强 | The deep process of grass carp |
| CN107712695A (en) * | 2017-10-31 | 2018-02-23 | 李韵婷 | The preparation method of steamed canned fish |
-
2007
- 2007-12-27 CN CNA2007101690220A patent/CN101214065A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090669A (en) * | 2011-03-22 | 2011-06-15 | 杭州八鲜禽业有限公司 | Preparation method of liquor-saturated fish |
| CN102090669B (en) * | 2011-03-22 | 2013-04-17 | 杭州八鲜禽业有限公司 | Preparation method of liquor-saturated fish |
| CN102499359A (en) * | 2011-12-30 | 2012-06-20 | 湖北绿润食品有限公司 | Drunk fish soup seasoning manufacturing process and manufactured drunk fish food |
| CN102499359B (en) * | 2011-12-30 | 2013-10-16 | 湖北绿润食品有限公司 | Drunk fish soup seasoning manufacturing process and manufactured drunk fish food |
| CN102835678A (en) * | 2012-09-29 | 2012-12-26 | 辛海波 | Processing method for shredded chicken |
| CN103349305A (en) * | 2013-06-27 | 2013-10-16 | 天长市白塔湖食品有限公司 | Liquor-marinated fish and production process thereof |
| CN106387820A (en) * | 2016-08-19 | 2017-02-15 | 安徽新珠城鱼坊餐饮管理有限公司 | Sauce liquid for manufacture of wine soaked fish |
| CN106942645A (en) * | 2017-03-25 | 2017-07-14 | 于银强 | The deep process of grass carp |
| CN107712695A (en) * | 2017-10-31 | 2018-02-23 | 李韵婷 | The preparation method of steamed canned fish |
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Application publication date: 20080709 |