CN101254002A - Production method of air-dry fish can - Google Patents
Production method of air-dry fish can Download PDFInfo
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- CN101254002A CN101254002A CNA2008100271760A CN200810027176A CN101254002A CN 101254002 A CN101254002 A CN 101254002A CN A2008100271760 A CNA2008100271760 A CN A2008100271760A CN 200810027176 A CN200810027176 A CN 200810027176A CN 101254002 A CN101254002 A CN 101254002A
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Abstract
The invention relates to a manufacturing method of an air-drying canned fish. The method is characterized in that the manufacturing method of the air-drying canned fish includes the following steps that are (1) fishes processing, (2) seasoning and salting, (3) air drying, (2) secondary seasoning, (5) can filling, (6) processing in vacuum, (7) ripening, (8) crisping, (9) sterilizing, and (10) packing. The manufacturing method of the air-drying canned fish has simple manufacture, green environmental protection, fish flavor maintenance, food safety, nutrition, and hygiene.
Description
Technical field
The present invention relates to a kind of manufacture method of air-dry fish can.
Background technology
At present, the most fish products of China all is with the living body circulation, and in circulation sale, death or even rotten phenomenon occurs for aquatic products are unlikely to that this has increased very big difficulty for transportation and preservation work in the process of circulation mostly.However, death still can appear in fish products in transportation, phenomenon addles.Thereby for fear of this loss, people have often made can to the fresh goods of a part, and canned fish has peculiar flavour because of it, and instant edible is favored by people also deeply.In addition, happen occasionally because of the weather reason makes the phenomenon of the fish kill of raising, dead fish such as untimely processing will be addled, and have hit the fish breeding industry greatly, and the fish farming is sustained a great loss.And the production of canned fish can solve the problem that causes fish kills that the fish farming is sustained a loss because of the weather reason, so the production of canned fish can be played and stronger holds up farming, helps farming to use.
Simultaneously, because the bone of fish products contains the calcium constituent that is of value to human body in a large number, I etc., common canned fish has all been preserved Fishbone.And for the eater also can be eaten Fishbone, in the manufacturing process of canned fish, the producer often adopts crisp metallization processes with the Fishbone shortcakeization.
The making of existing canned fish, its Fishbone shortcakeization to be all can not using the crisp bone agent, and be that the fish piece that will pickle carries out fried than what use always.This by the fried technology that makes Fishbone realize the shortcakeization effect, all in numerous patent applications, all have mentioned, for example 98100126.2 (production of soft canned freshwater fish), 200710026578.4 (preparation method of a kind of fish, garlic can) and 200710026579.9 (preparation methods of a kind of fish, chilli can) etc.But, there are following 2 weak points in this traditional fried crisp bone technology:
1: food will produce peroxide in the oil in frying course.And be repeatedly used when oily, the peroxide that generates in frying course will be built up and increase, and the peroxide of deriving also will be attached on the fish piece, the eater absorbs peroxide too much, get angry easily, cause uncomfortablely, can affect health.
2: in crisp bone process, will be caused spoiledly by the fried fish piece of high temperature, make the fish piece lose original delicate flavour.And various fish are after high temperature is fried, and its taste all reaches unanimity, and make that all canned fish product tastes are single, lack the delicate flavour of original fish, and permanent edible, people will be weary of sense to this generation.
In the method that above-mentioned canned fish production is handled, once adopted and smoked or the baking program, for example patent application 89100259.6 (preparation method of tinned smoked fish), 99101655.6 (a kind of processing methods of bone-in fish block foods packed in carton containers).But this smoking or baking process, though do not produce peroxide, Fishbone can not be fully utilized not by shortcakeization, this technology is to be suitable for boning the making of canned fish on the contrary.
In view of the foregoing, be in the making industry of can, remain development, also can well keep the canned fish preparation method of the original delicate flavour of fish except that a kind of both healths.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art, a kind of manufacture method of making the air-dry fish can of simple, environmental protection is provided.
Another object of the present invention is to overcome the deficiencies in the prior art, and a kind of manufacture method that keeps the air-dry fish can of fish local flavor and safety, nutrition, health is provided.
Goal of the invention of the present invention is achieved in that a kind of manufacture method of air-dry fish can, it is characterized in that: the manufacture method of described air-dry fish can comprises the steps:
(1) fish are handled;
(2) seasoning is pickled;
(3) air-dry;
(4) secondary seasoning;
(5) tinning;
(6) application of vacuum;
(7) slaking;
(8) shortcakeization;
(9) sterilization;
(10) packing.
The fish of described step () are handled and comprise and cut open fish, scale, go wing, remove internal organ, cleaning, make the fish piece.
Described step (two) is that seasoning is fully mixed with fish piece after step () is handled, pickles then.
Described step (three) is the fish piece after step (two) is handled to be placed carry out air-dry processing in the air-dry machine, and the time is 6-10 hour.
Described step (four) is that the fish piece after handling through step (three) is fully mixed with seasoning, carries out secondary seasoning.
Described step (six) is the fish piece after step (five) is handled to be placed carry out application of vacuum in the pressure vessel.
Described step (seven) is the fish piece after step (six) is handled to be placed in 110-130 ℃ the pressure vessel carry out maturation process, and the time is 30-50 minute.
Described step (eight) is the fish piece after step (seven) is handled to be placed in the pressure vessel of 0.25-0.35MPa carry out the shortcake processing, and the time is 35-50 minute.
Described step (nine) is that the fish piece after handling through step (eight) is carried out sterilization.
The present invention compared with prior art has the following advantages:
1: the manufacture method of air-dry fish can of the present invention adopts air-dry fish piece as raw material, after the seasoning of fish piece in the tank filling.Because the fish piece after air-dry can keep the peculiar flavour of itself, and the fish piece need not friedly, so the edible of its goods have no effect to health, and the goods unique flavor.
2: in the manufacture method of air-dry fish can of the present invention, carry out slaking and shortcakeization processing after the encapsulation of fish piece, it is edible that slaking makes the fish piece open jar, very convenient; And shortcakeization is to make the fish-bone in the fish piece become crisp, can not stab the oral cavity when edible, thereby the age that air-dry fish can of the present invention is fit to is wide, and is all-ages.
3: in the manufacture method of air-dry fish can of the present invention,, effectively ensured health, edible safety and the reliability height of jar interior food owing to adopted application of vacuum and process for sterilizing.
The specific embodiment
The manufacture method of air-dry fish can of the present invention mainly by fish processing → seasoning pickle → air-dry → secondary seasoning → tinning → application of vacuum → slaking → shortcakeization → sterilization → operations such as packing form.In the fish treatment process, fish are handled and to comprise and cut open fish, scale, go wing, remove internal organ, cleaning, make steps such as fish piece; And seasoning to pickle be that fish piece flavoring and previous step are made suddenly fully mixes, pickles; Air-dry operation is the fish piece pickled to be placed carry out air-dryly in the air-dry machine, also can adopt natural air-dry form, and air-dry machine is advisable with mechanical air-dry machine, and the time is better with 6-10 hour effect; Secondary seasoning carries out in order to adapt to different tastes or local flavor in the air-dry back of fish piece, pickles the effect because of air-dry influence except remedying the fish piece, can also adjust according to different taste levels; Tinning is that the fish piece through secondary seasoning is positioned in the container that configures; Application of vacuum is the fish piece operation of kill bacteria for the first time, and extracting vacuum in pressure vessel can be killed the bacterium that great majority are survived under aerobic environment; Slaking is that the fish piece is placed in 110-130 ℃ the pressure vessel, makes the fish piece become ripe, and the time is 30-50 minute; Shortcakeization is that the fish piece is placed in the pressure vessel of 0.25-0.35MPa, makes fish piece and fish-bone become crisp, and the time is 30-50 minute, makes its fish-bone in edible process can not stab the oral cavity; Sterilization is the operation of the second road kill bacteria, in order to kill the bacterium that other can be survived under oxygen-free environment; Packing then is after above operation is finished can be encapsulated.
Further specify the present invention at each embodiment below, but therefore do not limit the invention in the described scope of embodiments.
Embodiment 1
The manufacture method of air-dry fish can of the present invention mainly by fish processing → seasoning pickle → air-dry → secondary seasoning → tinning → application of vacuum → slaking → shortcakeization → sterilization → operations such as packing form.
(1) fish are handled and to comprise and cut open fish, scale, go wing, remove internal organ, cleaning, make steps such as fish piece;
(2) and seasoning to pickle be that fish piece flavoring and previous step are made suddenly fully mixes, pickles;
(3) air-dry operation is the fish piece pickled to be placed carry out air-dryly in the mechanical air-dry machine, and the time is 6 hours;
(4) secondary seasoning carries out in order to adapt to different tastes or local flavor in the air-dry back of fish piece, pickles the effect because of air-dry influence except remedying the fish piece, can also adjust according to different taste levels;
(5) tinning is that the fish piece through secondary seasoning is positioned in the container that configures;
(6) application of vacuum is the fish piece operation of kill bacteria for the first time, can kill the bacterium that great majority are survived under aerobic environment;
(7) slaking is that the fish piece is placed in 110 ℃ the pressure vessel, makes the fish piece become ripe, and the time is 30 minutes;
(8) shortcakeization is that the fish piece is placed in the pressure vessel of 0.25MPa, makes fish piece and fish-bone become crisp, and the time is 35 minutes, makes its fish-bone in edible process can not stab the oral cavity;
(9) sterilization is the operation of the second road kill bacteria, in order to kill the bacterium that other can be survived under oxygen-free environment;
(10) packing then is after above operation is finished container to be encapsulated.
Embodiment 2
The manufacture method of air-dry fish can of the present invention mainly by fish processing → seasoning pickle → air-dry → secondary seasoning → tinning → application of vacuum → slaking → shortcakeization → sterilization → operations such as packing form.
(1) fish are handled and to comprise and cut open fish, scale, go wing, remove internal organ, cleaning, make steps such as fish piece;
(2) and seasoning to pickle be that fish piece flavoring and previous step are made suddenly fully mixes, pickles;
(3) air-dry operation is the fish piece pickled to be placed carry out air-dryly in the mechanical air-dry machine, and the time is 6.5 hours;
(4) secondary seasoning carries out in order to adapt to different tastes or local flavor in the air-dry back of fish piece, pickles the effect because of air-dry influence except remedying the fish piece, can also adjust according to different taste levels;
(5) tinning is that the fish piece through secondary seasoning is positioned in the container that configures;
(6) application of vacuum is the fish piece operation of kill bacteria for the first time, can kill the bacterium that great majority are survived under aerobic environment;
(7) slaking is that the fish piece is placed in 115 ℃ the pressure vessel, makes the fish piece become ripe, and the time is 35 minutes;
(8) shortcakeization is that the fish piece is placed in the pressure vessel of 0.27MPa, makes fish piece and fish-bone become crisp, and the time is 40 minutes, makes its fish-bone in edible process can not stab the oral cavity;
(9) sterilization is the operation of the second road kill bacteria, in order to kill the bacterium that other can be survived under oxygen-free environment;
(10) packing then is after above operation is finished container to be encapsulated.
Embodiment 3
The manufacture method of air-dry fish can of the present invention mainly by fish processing → seasoning pickle → air-dry → secondary seasoning → tinning → application of vacuum → slaking → shortcakeization → sterilization → operations such as packing form.
(1) fish are handled and to comprise and cut open fish, scale, go wing, remove internal organ, cleaning, make steps such as fish piece;
(2) and seasoning to pickle be that fish piece flavoring and previous step are made suddenly fully mixes, pickles;
(3) air-dry operation is the fish piece pickled to be placed carry out air-dryly in the mechanical air-dry machine, and the time is 7.5 hours;
(4) secondary seasoning carries out in order to adapt to different tastes or local flavor in the air-dry back of fish piece, pickles the effect because of air-dry influence except remedying the fish piece, can also adjust according to different taste levels;
(5) tinning is that the fish piece through secondary seasoning is positioned in the container that configures;
(6) application of vacuum is the fish piece operation of kill bacteria for the first time, can kill the bacterium that great majority are survived under aerobic environment;
(7) slaking is that the fish piece is placed in 120 ℃ the pressure vessel, makes the fish piece become ripe, and the time is 45 minutes;
(8) shortcakeization is that the fish piece is placed in the pressure vessel of 0.3MPa, makes fish piece and fish-bone become crisp, and the time is 40 minutes, makes its fish-bone in edible process can not stab the oral cavity;
(9) sterilization is the operation of the second road kill bacteria, in order to kill the bacterium that other can be survived under oxygen-free environment;
(10) packing then is after above operation is finished container to be encapsulated.
Embodiment 4
The manufacture method of air-dry fish can of the present invention mainly by fish processing → seasoning pickle → air-dry → secondary seasoning → tinning → application of vacuum → slaking → shortcakeization → sterilization → operations such as packing form.
(1) fish are handled and to comprise and cut open fish, scale, go wing, remove internal organ, cleaning, make steps such as fish piece;
(2) and seasoning to pickle be that fish piece flavoring and previous step are made suddenly fully mixes, pickles;
(3) air-dry operation is the fish piece pickled to be placed carry out air-dryly in the mechanical air-dry machine, and the time is 8 hours;
(4) secondary seasoning carries out in order to adapt to different tastes or local flavor in the air-dry back of fish piece, pickles the effect because of air-dry influence except remedying the fish piece, can also adjust according to different taste levels;
(5) tinning is that the fish piece through secondary seasoning is positioned in the container that configures;
(6) application of vacuum is the fish piece operation of kill bacteria for the first time, can kill the bacterium that great majority are survived under aerobic environment;
(7) slaking is that the fish piece is placed in 125 ℃ the pressure vessel, makes the fish piece become ripe, and the time is 45 minutes;
(8) shortcakeization is that the fish piece is placed in the pressure vessel of 0.29MPa, makes fish piece and fish-bone become crisp, and the time is 45 minutes, makes its fish-bone in edible process can not stab the oral cavity;
(9) sterilization is the operation of the second road kill bacteria, in order to kill the bacterium that other can be survived under oxygen-free environment;
(10) packing then is after above operation is finished container to be encapsulated.
Embodiment 5
The manufacture method of air-dry fish can of the present invention mainly by fish processing → seasoning pickle → air-dry → secondary seasoning → tinning → application of vacuum → slaking → shortcakeization → sterilization → operations such as packing form.
(1) fish are handled and to comprise and cut open fish, scale, go wing, remove internal organ, cleaning, make steps such as fish piece;
(2) and seasoning to pickle be that fish piece flavoring and previous step are made suddenly fully mixes, pickles;
(3) air-dry operation is the fish piece pickled to be placed carry out air-dryly in the mechanical air-dry machine, and the time is 9 hours;
(4) secondary seasoning carries out in order to adapt to different tastes or local flavor in the air-dry back of fish piece, pickles the effect because of air-dry influence except remedying the fish piece, can also adjust according to different taste levels;
(5) tinning is that the fish piece through secondary seasoning is positioned in the container that configures;
(6) application of vacuum is the fish piece operation of kill bacteria for the first time, can kill the bacterium that great majority are survived under aerobic environment;
(7) slaking is that the fish piece is placed in 130 ℃ the pressure vessel, makes the fish piece become ripe, and the time is 50 minutes;
(8) shortcakeization is that the fish piece is placed in the pressure vessel of 0.3MPa, makes fish piece and fish-bone become crisp, and the time is 50 minutes, makes its fish-bone in edible process can not stab the oral cavity;
(9) sterilization is the operation of the second road kill bacteria, in order to kill the bacterium that other can be survived under oxygen-free environment;
(10) packing then is after above operation is finished container to be encapsulated.
Embodiment 6
The manufacture method of air-dry fish can of the present invention mainly by fish processing → seasoning pickle → air-dry → secondary seasoning → tinning → application of vacuum → slaking → shortcakeization → sterilization → operations such as packing form.
(1) fish are handled and to comprise and cut open fish, scale, go wing, remove internal organ, cleaning, make steps such as fish piece;
(2) and seasoning to pickle be that fish piece flavoring and previous step are made suddenly fully mixes, pickles;
(3) air-dry operation is the fish piece pickled to be placed carry out air-dryly in the mechanical air-dry machine, and the time is 10 hours;
(4) secondary seasoning carries out in order to adapt to different tastes or local flavor in the air-dry back of fish piece, pickles the effect because of air-dry influence except remedying the fish piece, can also adjust according to different taste levels;
(5) tinning is that the fish piece through secondary seasoning is positioned in the container that configures;
(6) application of vacuum is the fish piece operation of kill bacteria for the first time, can kill the bacterium that great majority are survived under aerobic environment;
(7) slaking is that the fish piece is placed in 128 ℃ the pressure vessel, makes the fish piece become ripe, and the time is 50 minutes;
(8) shortcakeization is that the fish piece is placed in the pressure vessel of 0.27MPa, makes fish piece and fish-bone become crisp, and the time is 45 minutes, makes its fish-bone in edible process can not stab the oral cavity;
(9) sterilization is the operation of the second road kill bacteria, in order to kill the bacterium that other can be survived under oxygen-free environment;
(10) packing then is after above operation is finished container to be encapsulated.
Embodiment 7
The manufacture method of air-dry fish can of the present invention mainly by fish processing → seasoning pickle → air-dry → secondary seasoning → tinning → application of vacuum → slaking → shortcakeization → sterilization → operations such as packing form.
(1) fish are handled and to comprise and cut open fish, scale, go wing, remove internal organ, cleaning, make steps such as fish piece;
(2) and seasoning to pickle be that fish piece flavoring and previous step are made suddenly fully mixes, pickles;
(3) air-dry operation is the fish piece pickled to be placed carry out air-dryly in the mechanical air-dry machine, and the time is 9 hours;
(4) secondary seasoning carries out in order to adapt to different tastes or local flavor in the air-dry back of fish piece, pickles the effect because of air-dry influence except remedying the fish piece, can also adjust according to different taste levels;
(5) tinning is that the fish piece through secondary seasoning is positioned in the container that configures;
(6) application of vacuum is the fish piece operation of kill bacteria for the first time, can kill the bacterium that great majority are survived under aerobic environment;
(7) slaking is that the fish piece is placed in 127 ℃ the pressure vessel, makes the fish piece become ripe, and the time is 50 minutes;
(8) shortcakeization is that the fish piece is placed in the pressure vessel of 0.35MPa, makes fish piece and fish-bone become crisp, and the time is 50 minutes, makes its fish-bone in edible process can not stab the oral cavity;
(9) sterilization is the operation of the second road kill bacteria, in order to kill the bacterium that other can be survived under oxygen-free environment;
(10) packing then is after above operation is finished container to be encapsulated.
Claims (9)
1, a kind of manufacture method of air-dry fish can is characterized in that: the manufacture method of described air-dry fish can comprises the steps:
(1) fish are handled;
(2) seasoning is pickled;
(3) air-dry;
(4) secondary seasoning;
(5) tinning;
(6) application of vacuum;
(7) slaking;
(8) shortcakeization;
(9) sterilization;
(10) packing.
2, the manufacture method of air-dry fish can according to claim 1 is characterized in that: the fish of described step () are handled and comprise and cut open fish, scale, go wing, remove internal organ, cleaning, make the fish piece.
3, the manufacture method of air-dry fish can according to claim 1 is characterized in that: described step (two) is that seasoning is fully mixed with fish piece after step () is handled, pickles then.
4, the manufacture method of air-dry fish can according to claim 1 is characterized in that: described step (three) is the fish piece after step (two) is handled to be placed carry out air-dry processing in the air-dry machine, and the time is 6-10 hour.
5, the manufacture method of air-dry fish can according to claim 1 is characterized in that: described step (four) is that the fish piece after handling through step (three) is fully mixed with seasoning, carries out secondary seasoning.
6, the manufacture method of air-dry fish can according to claim 1 is characterized in that: described step (six) is the fish piece after step (five) is handled to be placed carry out application of vacuum in the pressure vessel.
7, the manufacture method of air-dry fish can according to claim 1 is characterized in that: described step (seven) is the fish piece after step (six) is handled to be placed in 110-130 ℃ the pressure vessel carry out maturation process, and the time is 30-50 minute.
8, the manufacture method of air-dry fish can according to claim 1 is characterized in that: described step (eight) is the fish piece after step (seven) is handled to be placed in the pressure vessel of 0.25-0.35MPa carry out the shortcake processing, and the time is 35-50 minute.
9, the manufacture method of air-dry fish can according to claim 1 is characterized in that: described step (nine) is that the fish piece after handling through step (eight) is carried out sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100271760A CN101254002A (en) | 2008-03-29 | 2008-03-29 | Production method of air-dry fish can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100271760A CN101254002A (en) | 2008-03-29 | 2008-03-29 | Production method of air-dry fish can |
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| Publication Number | Publication Date |
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| CN101254002A true CN101254002A (en) | 2008-09-03 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008100271760A Pending CN101254002A (en) | 2008-03-29 | 2008-03-29 | Production method of air-dry fish can |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101658307B (en) * | 2009-09-21 | 2011-09-28 | 李长智 | Method for producing air-dried fish with crisp bones |
| CN103211248A (en) * | 2013-04-17 | 2013-07-24 | 天喔（武汉）食品有限公司 | Method for processing freshwater fish in non-fried way |
| RU2512043C1 (en) * | 2013-02-18 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserved product "sichenik fish cutlets ukrainian-style" |
| RU2512032C1 (en) * | 2013-02-18 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserved product "sichenik fish cutlets ukrainian-style" |
| CN104055159A (en) * | 2014-06-05 | 2014-09-24 | 四川省汇泉罐头食品有限公司 | Production process of air-dried canned fish |
| CN109938293A (en) * | 2018-12-20 | 2019-06-28 | 北京仙豪食品科技有限公司 | A kind of capital taste crisp fish food and preparation method thereof |
| CN114271453A (en) * | 2021-12-31 | 2022-04-05 | 江苏太滆水产科技有限公司 | Raw material integrated packaging type whitebait curing processing method |
-
2008
- 2008-03-29 CN CNA2008100271760A patent/CN101254002A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101658307B (en) * | 2009-09-21 | 2011-09-28 | 李长智 | Method for producing air-dried fish with crisp bones |
| RU2512043C1 (en) * | 2013-02-18 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserved product "sichenik fish cutlets ukrainian-style" |
| RU2512032C1 (en) * | 2013-02-18 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserved product "sichenik fish cutlets ukrainian-style" |
| CN103211248A (en) * | 2013-04-17 | 2013-07-24 | 天喔（武汉）食品有限公司 | Method for processing freshwater fish in non-fried way |
| CN103211248B (en) * | 2013-04-17 | 2014-10-15 | 天喔（武汉）食品有限公司 | Method for processing freshwater fish in non-fried way |
| CN104055159A (en) * | 2014-06-05 | 2014-09-24 | 四川省汇泉罐头食品有限公司 | Production process of air-dried canned fish |
| CN109938293A (en) * | 2018-12-20 | 2019-06-28 | 北京仙豪食品科技有限公司 | A kind of capital taste crisp fish food and preparation method thereof |
| CN114271453A (en) * | 2021-12-31 | 2022-04-05 | 江苏太滆水产科技有限公司 | Raw material integrated packaging type whitebait curing processing method |
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Application publication date: 20080903 |