CN102018019A - Freshwater fish smoking process - Google Patents

Abstract

The invention relates to a freshwater fish smoking process. Freshwater fish is taken as a raw material, and the process comprises the following procedures of processing the raw materials, rinsing, salting, desalting, flavoring, drying, smoking, packaging and the like. The freshwater fish smoking process has the characteristics of simplicity, rich nutrition, unique smoking flavor, good taste and the like, and the smoked freshwater fish is popular with people.

Description

A kind of fresh-water fishes sootiness technology

Technical field

The present invention relates to the sootiness technology of a kind of fresh-water fishes.

Background technology

Sootiness is a kind of traditional food processing method for preserving, and in recent years, along with the development of fresh water fishery, sootiness fresh-water fishes goods more and more were subject to people's attention.Sootiness raw material fish products kind commonly used has carp, black carp, grass carp, bream, silver carp etc.The method of sootiness is that the raw material through dipping is placed smokehouse, make smoked material smoulder or imperfect combustion produce flue gas then, make dry limit, food limit absorb the timber flue gas at a certain temperature, smoking a period of time makes goods moisture be reduced to desired content, and make it have special sootiness local flavor, improve color and luster, prolong preservation term.Sootiness fresh-water fishes goods have the raw material fish and are easy to get, and manufacturing process is simple, and is nutritious, and characteristics such as unique flavor, instant are subjected to liking of broad masses of the people deeply.

Summary of the invention

The purpose of this invention is to provide a kind of new fresh-water fishes sootiness technology.

1, technological process

The shell of selecting materials → wash → open stripping meat → go internal organ and outer embrane → sterilization → draining → wash meat → classification → sterilization → washing → balance → freeze → disk stripping → plating water glaze → weighing → packing → finished product → refrigeration.

2, processing technology

(1) selection of raw material and processing: the better raw material fish of (being in the self-dissolving stage) of freshness after the raw material fish preferably will be selected for use and just catch new fresh freshwater fish or deposited certain hour, require the fish body complete, smell, color and luster are normal, meet the freshness standard of making the sootiness goods.Kind and size by fish dissected respectively, pickled and sootiness, makes the Products Quality uniform specification.Clean the dirt on the fish body, the following fish of body weight 1kg adopts the back of the body to open method, and cuts out two gills; The above fish of 1kg is adopted and hacks method, promptly removes head, tail earlier, and the back of the body is opened and cutd open into two then.Fish after dissecting is removed internal organ, blood stains, cleans black film in the abdomen.And wash with clear water immediately, flowing water or the well water with cleaning carries out rinsing then.Answer drop to remove surface moisture after the rinsing, note large-scale fish such as need stripping and slicing, every size requirements unanimity, its weight should be less than 250g.

(2) salt marsh: the purpose of salt marsh is to make flesh of fish dehydration, meat tight, and has certain saline taste.Salt marsh adopts dried salt method to carry out, and can spread the thick salt of the about 1cm of one deck at container bottom, and the mode proper alignment of pressing one deck fish one deck salt treats that salted fish (fillet or fish piece) adds a cover front cover salt to ninety percent when full, is 12%～25% with the salt amount.The hard bamboo chip of layer overlay after pickled 1 day～2 days, on press stone to bittern to flood the fish body to be advisable, stone weight be generally fish heavy 15%～20%.The salt marsh temperature is advisable with 5 ℃～10 ℃, and pickled concentration to salt marsh solution reaches 18～20% and is advisable.

(3) desalination: desalination is to flood in water or in rare salting liquid, adopts the effect of flowing water desalination best, then must often change water with the hydrostatic desalination.The purpose of desalination, the one, remove superfluous salt, the 2nd, remove the solable matter of easy corruption.The desalination time is subjected to the influence of raw material type, size, freshness, water temperature, the water yield and flowing water speed.The decision method of desalination degree is that the roasting back of desalination fish is tasted, and is advisable to be with saline taste slightly.

(4) seasoning dipping: the baste with fish body weight 50% after the desalination carries out the seasoning dipping, and under 5 ℃～10 ℃ condition, dipping perhaps flooded a night in 5 ℃ of freezers more than 3 hours.The baste reference formulation is: water 100g, salt 4g, granulated sugar 2g, monosodium glutamate 2g, nucleic acid flavoring 0.4g.

(5) after the raw material behind the dry dipping drains baste, must advanced sector-style smoking before dried, remove the moisture of fish surface, sootiness is carried out easily, blow till the dry tack free with 18 ℃～20 ℃ cold wind.

(6) sootiness: sootiness is carried out in smokehouse, and the ideal temperature of cold smoking is about 24 ℃, and minimum is 18 ℃, the first three days of sootiness.Temperature is 18 ℃～20 ℃, plays temperature on the 4th day to rise to 20 ℃～22 ℃, and a week is upgraded to 23 ℃～25 ℃ later, and smoked is about 40% to be advisable to moisture.During beginning such as temperature too high, can cause the breakage of fish body, quality descends.

(7) packing: smoke and finish the back shaping and pack, use the plastic compound bag vacuum packaging, but the product preservation under room temperature is about 3 months.

Claims (1)

1. fresh-water fishes sootiness technology, its technological process is:

(1) selection of raw material and processing: the better raw material fish of (being in the self-dissolving stage) of freshness after the raw material fish preferably will be selected for use and just catch new fresh freshwater fish or deposited certain hour, require the fish body complete, smell, color and luster are normal, meet the freshness standard of making the sootiness goods.Kind and size by fish dissected respectively, pickled and sootiness, makes the Products Quality uniform specification.Clean the dirt on the fish body, the following fish of body weight 1kg adopts the back of the body to open method, and cuts out two gills; The above fish of 1kg is adopted and hacks method, promptly removes head, tail earlier, and the back of the body is opened and cutd open into two then.Fish after dissecting is removed internal organ, blood stains, cleans black film in the abdomen.And wash with clear water immediately, flowing water or the well water with cleaning carries out rinsing then.Answer drop to remove surface moisture after the rinsing, note large-scale fish such as need stripping and slicing, every size requirements unanimity, its weight should be less than 250g.

(2) salt marsh: the purpose of salt marsh is to make flesh of fish dehydration, meat tight, and has certain saline taste.Salt marsh adopts dried salt method to carry out, and can spread the thick salt of the about 1cm of one deck at container bottom, and the mode proper alignment of pressing one deck fish one deck salt treats that salted fish (fillet or fish piece) adds a cover front cover salt to ninety percent when full, is 12%～25% with the salt amount.The hard bamboo chip of layer overlay after pickled 1 day～2 days, on press stone to bittern to flood the fish body to be advisable, stone weight be generally fish heavy 15%～20%.

(3) desalination: desalination is to flood in water or in rare salting liquid, adopts the effect of flowing water desalination best, then must often change water with the hydrostatic desalination.The decision method of desalination degree is that the roasting back of desalination fish is tasted, and is advisable to be with saline taste slightly.

(4) seasoning dipping: the baste with fish body weight 50% after the desalination carries out the seasoning dipping, and under 5 ℃～10 ℃ condition, dipping perhaps flooded a night in 5 ℃ of freezers more than 3 hours.The baste reference formulation is: water 100g, salt 4g, granulated sugar 2g, monosodium glutamate 2g, nucleic acid flavoring 0.4g.

(5) after the raw material behind the dry dipping drains baste, must advanced sector-style smoking before dried, remove the moisture of fish surface, sootiness is carried out easily, blow till the dry tack free with 18 ℃～20 ℃ cold wind.

(6) sootiness: sootiness is carried out in smokehouse, and the ideal temperature of cold smoking is about 24 ℃, and minimum is 18 ℃, the first three days of sootiness.Temperature is 18 ℃～20 ℃, plays temperature on the 4th day to rise to 20 ℃～22 ℃, and a week is upgraded to 23 ℃～25 ℃ later, and smoked is about 40% to be advisable to moisture.During beginning such as temperature too high, can cause the breakage of fish body, quality descends.

(7) packing: smoke and finish the back shaping and pack, use the plastic compound bag vacuum packaging, but the product preservation under room temperature is about 3 months.