CN102106372A

CN102106372A - Method for processing dried fish cans

Info

Publication number: CN102106372A
Application number: CN 201010623753
Authority: CN
Inventors: 王秋华
Original assignee: 车晋绥
Priority date: 2010-12-24
Filing date: 2010-12-24
Publication date: 2011-06-29
Anticipated expiration: 2030-12-24
Also published as: CN102106372B

Abstract

The invention provides a method for processing dried fish cans which are rich in nutrition, sanitary and long in service life. In the method, a pot, a cage, a filter screen, an oven and a baker are required; and raw materials including sea fishes, freshwater fishes, yellow wine, liquor, seasonings and flavoring matters are required. The method comprises the following steps of: preparing flavoring liquid: putting the yellow wine and the seasonings in the pot, completely boiling the mixture with mild fire, adding the flavoring matters, boiling the mixture with small fire for a while, removing filter residue, and cooling the mixture for later use; and preparing dried fishes: cleaning the fishes, selecting and cutting fish heads, fish tails and fish spines into fish blocks, putting the fish blocks in the cage, putting the cage in the oven for drying, wetting the cage in a container filled with the liquor, putting the cage in a closed container for several days until the fish blocks are completely wetted, putting the cage in the baker, baking with small fire, after taking out, immediately putting the cage into the prepared flavoring liquid for soaking, taking the fish blocks out of the cage, and drying and packaging the fish blocks. The method has the advantages that: the preserving step and the steaming step in the traditional method for processing the dried fishes are eliminated, harmful matters such as ammonium nitrite are not generated, and because preservatives are not added, the dried fishes prepared by the method are quite hygienic, and are the green, healthy and convenient food.

Description

Dried fish can processing method

Affiliated technical field

The present invention relates to a kind of canned food processing method, the dried fish can processing method of especially nutritious abundant, health, long shelf-life.

Background technology

At present existing dried fish preparation method: pickle afterwash baking (solarization) and do, this dried fish is longer by the flesh of fish dehydration shelf-life, need now eat existing steaming, enter and perishablely in the flesh of fish need to add anticorrisive agent and soft vacuum package just can be guaranteed the quality because of cooking dried fish moisture content, but can not green guarantee the quality, so this dried fish can not be made conveniently, green dried fish tinned food.Pickle operation and can produce the harmful health of inferior ammonium nitrate, not enough health.The present invention improves on the CN100546500C patent basis of my invention.Overcome preceding patent and stewed the interior moisture content of the very difficult grasp flesh of fish of boiling procedure totally, can influence the deficiency of product quality by the displacement of yellow rice wine liquid.

Summary of the invention

Exist and can not make the deficiency that green makes things convenient for the dried fish can, owes health in order to solve traditional dried fish preparation method, purpose of the present invention provides the dried fish can processing method of a kind of nutritious abundant, health, green long shelf-life.

The present invention's technical scheme that is adopted of dealing with problems is: need apparatus: pot, cage, filter screen, baking oven, baking box; Need use raw material: sea, freshwater fish, yellow rice wine, liquor, flavouring, spices make flavor liquid earlier: pour into yellow rice wine and flavouring and heat well-donely in the pot with moderate heat, pour in pot and use little fire instead behind the spices and boil after a little while, pour out filter residue, cool off stand-by; The dried fish preparation method: fish is cleaned and to get head, tail, spine and cut the fish piece, pack into and be placed on drying in oven in the cage and take out, put into to soak in the liquor container and taken out, putting in the airtight container a few days fish piece into takes out after liquor-saturated, being placed in the baking box little fire bakes and takes out, put into immediately to soak in the above-mentioned flavor liquid and suck flavor and take out, dried fish is packed after going out the cage airing.This dried fish can adopts the flavor liquid that yellow rice wine and flavouring make can breed bacteria and enzyme bacterium, is sucked by dried fish to undergo no deterioration, and can green guarantee the quality half a year without anticorrisive agent.Again because of adopting the dehydration hot dipping to inhale operation, remove traditional pickling operation and steam operation from, can not produce the inferior ammonium nitrate harmful substance, health very, there is not moisture content to undergo no deterioration in the flesh of fish, dried fish makes dried fish nutrition abundanter because of having increased yellow rice wine abundant nutrition composition, thereby reaches the purpose of nutritious abundant, the health of the present invention, green long shelf-life.

Profitable effect of the present invention is: nutritious abundant, health, green long shelf-life, can also make the can of various tastes.

Description of drawings:

The present invention is further described below in conjunction with accompanying drawing.

Fig. 1 is the processing process figure of dried fish can processing method of the present invention

Below processing process is described in detail:

One, preparation: 1, apparatus: pot, cage, filter screen, baking oven, baking box.2, raw material: produce with meal yellow rice wine, 50 degree liquor, flavouring, spices in freshwater fish or ocean fish, Shaoxing.

Two, first preparation flavor liquid, work flow: yellow rice wine and flavouring pour in the pot with the moderate heat heating well-done after, add spices after a little while with little fire heating, pour out after the filter residue cooling stand-by.

Three, dried fish work flow: clean fish, get head, tail, spine, be cut into 3-5cm fish piece, being placed on drying in oven in the threading cage takes out, immersion has drenched taking out in the container of liquor, puts into and takes out in airtight container 4-6 days, is placed on the interior little fire of baking box and bakes and take out, put into immediately to soak in the above-mentioned flavor liquid for preparing earlier and take out after suction is distinguished the flavor of, open and pack after cage is poured out the dried fish airing.

This dried fish processing method, operation is baked in employing dewaters dried unsalted fiss fully, and hot state immerses down in the flavor liquid dried unsalted fiss, and to suck flavor liquid immediately tasty, and this soaking inhaled the dried fish that operation can conveniently process various tastes, can also make the hard dried fish of drying become soft, increase mouthfeel.Moisture content in this dried fish liquid replacing whole of being distinguished the flavor of can accomplish that green guarantees the quality.

This dried fish processing method has replaced the traditional pickling process operation and has steamed operation, can not produce harmful substance, guarantees the quality without anticorrisive agent, very hygiene and health.

Claims

1. dried fish can processing method, it need apparatus: pot, cage, filter screen, baking oven, baking box; Need use raw material: sea, freshwater fish, yellow rice wine, liquor, flavouring, spices is characterized in that: pour into yellow rice wine and flavouring and heat well-donely in the pot with moderate heat, pour in pot and use little fire instead behind the spices and boil after a little while, pour out filter residue, cool off stand-by; The dried fish preparation method: fish is cleaned and to get head, tail, spine and cut the fish piece, pack into and be placed on drying in oven in the cage and take out, put into to soak in the liquor container and taken out, putting in the airtight container a few days fish piece into takes out after liquor-saturated, being placed in the baking box little fire bakes and takes out, put into immediately to soak in the above-mentioned flavor liquid and suck flavor and take out, dried fish is packed after going out the cage airing.

2. according to right 1 described dried fish can processing method, it is characterized in that: described yellow rice wine adopt that produced from Shaoxing with the meal yellow rice wine.