CN101513264A - Technique for processing delicious fresh dried salted fish - Google Patents
Technique for processing delicious fresh dried salted fish Download PDFInfo
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- CN101513264A CN101513264A CNA2008100072659A CN200810007265A CN101513264A CN 101513264 A CN101513264 A CN 101513264A CN A2008100072659 A CNA2008100072659 A CN A2008100072659A CN 200810007265 A CN200810007265 A CN 200810007265A CN 101513264 A CN101513264 A CN 101513264A
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- salted fish
- dried salted
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Abstract
The invention relates to a technique for processing dried salted fish, in particular to a technique for processing delicious fresh dried salted fish. The technique for processing the delicious fresh dried salted fish comprises the steps of slaughtering fresh carps, and performing rinsing, curing, flushing for desalinization, air-drying and the like. The delicious fresh dried salted fish has fresh and delicious taste, can be eaten directly after opening a bag, is convenient to carry, and is easy to preserve.
Description
Technical field
The present invention relates to a kind of process technology of dried fish, particularly a kind of process technology of delicious fresh dried salted fish.
Background technology
Carp is a fingerling of output maximum in the cultured freshwater fish, has very high nutritive value.General eating method all is that existing government official now fries and boils now ediblely, can be used to fried fish slices, cooks fish ball, endures fish soup etc. and does all kinds of specialities.Because its nutritive value is abundant, so the eater is more and more, but, can only lives in killing and now boil because dead carp influences edibility, fresh food should not be transported for long-distance, and has therefore influenced the expansion of edible range.The object of the present invention is to provide a kind of process technology of delicious fresh dried salted fish, make the carp series of products of production not lose nutritive value, can transport, store, sell in office where the district easily, can both eat any season, improved the edibility of carp greatly.
Summary of the invention
At the deficiencies in the prior art, the invention provides a kind of instant, unique flavor, long shelf-life, the process technology of delicious fresh dried salted fish.
The present invention is for achieving the above object, and the technical scheme that is adopted is: a kind of process technology of delicious fresh dried salted fish is provided, after fresh carp is slaughtered, carries out rinsing successively, pickle, wash desalination, airing, high temperature sterilization final vacuum packaging and other steps.At first the carp after slaughtering is vertically cut open from fish back of the body place, fish is kept flat on the table salt by 2.5-5: 1 amount is put on fish body two sides.The fish that to smear salt again is placed in the container, and with the fish compacting, salting period is 3-4 days, with the cured fish pickled with clear water flushing, desalination.Again the cured fish after the desalination is placed in the ready soup-stock container, wherein soup-stock mainly be by: spices such as anise, matrimony vine, ginger, Chinese prickly ash, liquor, yellow rice wine, aniseed, pepper, vanilla, Chinese cassia tree, garlic, white granulated sugar, chilli, salt, monosodium glutamate and Chinese herbal medicine decoction form.Salting period is 5-7 days, takes out then, and natural drying, the water content in the fish body reaches 40%-50%, brushes seasoning sesame oil successively to fish body two sides again.As the further improvement of the process technology of delicious fresh dried salted fish of the present invention, the dried fish after the airing is carried out high temperature sterilization final vacuum packing more successively.This high temperature sterilization temperature is controlled at 100-125 ℃.
The process technology of delicious fresh dried salted fish of the present invention, before airing, adopt nearly 20 kinds of Chinese herbal medicines to pickle earlier, not only can remove fishlike smell effectively, and certain function of health care is arranged, and excellent flavor, as dried fish goods that can be instant, the general requirement contained higher moisture, is convenient to crunching, but, the too high dried fish of water content is not easy to deposit, and the shelf-life is short, process technology of the present invention, adopted and pickled airing, carry out vacuum packaging and high temperature sterilization more successively, just can address the above problem effectively, make the dried fish of making not only contain higher moisture, and the energy long preservation, the shelf-life reached more than 6 months.
With the delicious fresh dried salted fish delicious flavour that process technology of the present invention is produced, instant bagged, easy to carry, be easy to preserve.
The specific embodiment
Below in conjunction with specific embodiment a kind of technique for processing delicious fresh dried salted fish of the present invention is described.
The carp of the about 0.15kg of one body weight is vertically cut open from fish back of the body place, gilled, rinsing is clean, after draining the water, fish is kept flat on the table; 30g salt is put on fish body two sides equably; The fish of having smeared salt is placed in the container, and with the fish compacting, salting period is 3-4 days; The good cured fish that will salt down then washes with clear water, and desalination is placed on the cured fish after the desalination by anistree 0.2kg, matrimony vine 0.1kg, ginger 0.5kg, Chinese prickly ash 1.0kg, liquor 1.2kg, yellow rice wine 1.0kg, aniseed 0.5kg, pepper 0.1kg, vanilla 0.5kg, Chinese cassia tree 0.1kg, garlic 1.0kg, white granulated sugar 1.0kg, chilli 0.5kg, salt 1.5kg, monosodium glutamate 0.3kg boils in the soup-stock that forms, and pickles after 6 days and takes out natural drying, make the water content of fish body reach 45%,, brush seasoning sesame oil to fish body two sides then, make dried fish.Vacuumize sealing after dried fish packed with the composite plastic film bag, again high temperature sterilization under 122 ℃ temperature.
Claims (3)
1, a kind of process technology of delicious fresh dried salted fish is characterized in that: after fresh carp is slaughtered, carry out rinsing successively, pickle, wash desalination, airing, high temperature sterilization final vacuum packaging and other steps.It is characterized in that: the described step of pickling is: formed by spices such as anise, matrimony vine, ginger, Chinese prickly ash, liquor, yellow rice wine, aniseed, pepper, vanilla, Chinese cassia tree, garlic, white granulated sugar, chilli, salt, monosodium glutamate and Chinese herbal medicine decoction and pickle, salting period is 5-7 days.
2, according to the process technology of right 1 described a kind of delicious fresh dried salted fish, it is characterized in that: the fish body water content after the described airing is 40%-50%.
3, according to the process technology of claim 1 and 2 described a kind of delicious fresh dried salted fish, it is characterized in that: high temperature sterilization is vacuum-packed then successively again after the described airing, and described high temperature sterilization temperature should be controlled at 100-125 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100072659A CN101513264A (en) | 2008-02-21 | 2008-02-21 | Technique for processing delicious fresh dried salted fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100072659A CN101513264A (en) | 2008-02-21 | 2008-02-21 | Technique for processing delicious fresh dried salted fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101513264A true CN101513264A (en) | 2009-08-26 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008100072659A Pending CN101513264A (en) | 2008-02-21 | 2008-02-21 | Technique for processing delicious fresh dried salted fish |
Country Status (1)
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| CN (1) | CN101513264A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912126A (en) * | 2010-08-17 | 2010-12-15 | 刘富来 | Instant salt baked fish processing method |
| CN102028261A (en) * | 2010-11-15 | 2011-04-27 | 刘富来 | Method for processing braised fish |
| CN102210464A (en) * | 2011-05-31 | 2011-10-12 | 杭州千岛湖永成绿色食品有限公司 | Preparation process of dried fish soup |
| CN102349566A (en) * | 2011-10-14 | 2012-02-15 | 广东省中山食品水产进出口集团有限公司 | Processing method of flavored dried freshwater fish |
| CN103284220A (en) * | 2013-05-04 | 2013-09-11 | 安徽王家坝生态农业有限公司 | Method for processing cured fish |
| CN107821905A (en) * | 2017-12-12 | 2018-03-23 | 密山市龙腾渔业有限公司 | A kind of method of the fresh-keeping making of the big whitefish in Xinkaihu Lake |
| CN110771820A (en) * | 2019-10-28 | 2020-02-11 | 湖南洞庭明珠食品有限公司 | Nutritional fish larva and preparation method thereof |
-
2008
- 2008-02-21 CN CNA2008100072659A patent/CN101513264A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912126A (en) * | 2010-08-17 | 2010-12-15 | 刘富来 | Instant salt baked fish processing method |
| CN102028261A (en) * | 2010-11-15 | 2011-04-27 | 刘富来 | Method for processing braised fish |
| CN102028261B (en) * | 2010-11-15 | 2012-12-19 | 刘富来 | Method for processing braised fish |
| CN102210464A (en) * | 2011-05-31 | 2011-10-12 | 杭州千岛湖永成绿色食品有限公司 | Preparation process of dried fish soup |
| CN102210464B (en) * | 2011-05-31 | 2013-05-08 | 杭州千岛湖永成绿色食品有限公司 | Preparation process of dried fish soup |
| CN102349566A (en) * | 2011-10-14 | 2012-02-15 | 广东省中山食品水产进出口集团有限公司 | Processing method of flavored dried freshwater fish |
| CN102349566B (en) * | 2011-10-14 | 2012-11-21 | 广东省中山食品水产进出口集团有限公司 | Processing method of flavored dried freshwater fish |
| CN103284220A (en) * | 2013-05-04 | 2013-09-11 | 安徽王家坝生态农业有限公司 | Method for processing cured fish |
| CN107821905A (en) * | 2017-12-12 | 2018-03-23 | 密山市龙腾渔业有限公司 | A kind of method of the fresh-keeping making of the big whitefish in Xinkaihu Lake |
| CN110771820A (en) * | 2019-10-28 | 2020-02-11 | 湖南洞庭明珠食品有限公司 | Nutritional fish larva and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20090826 |