CN102144786A - Method for preparing instant smoked fish food - Google Patents
Method for preparing instant smoked fish food Download PDFInfo
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- CN102144786A CN102144786A CN2011100468446A CN201110046844A CN102144786A CN 102144786 A CN102144786 A CN 102144786A CN 2011100468446 A CN2011100468446 A CN 2011100468446A CN 201110046844 A CN201110046844 A CN 201110046844A CN 102144786 A CN102144786 A CN 102144786A
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Abstract
The invention discloses a method for preparing an instant smoked fish food. The method comprises the following steps: 1) cleaning and dicing: removing head, tail and scale as well as internal organs and dark membrane of fresh grass carp, washing the grass carp in flowing water, draining, removing intermediate fishbone and fin, and dicing fish flesh on two sides; 2) pickling: pickling 10kg of fish dices in a stainless steel container with 0.2 to 0.4kg of yellow rice wine, 0.2 to 0.3kg of edible salt and 0.05 to 0.1kg of ginger; 3) blanching: blanching the fish dices in boiling water for 1 to 2 minutes, and draining; 4) drying: flat spreading the pickled fish dices on a tray, and drying in an oven at the temperature of 55-65 DEG C; 5) oil frying: frying the dried fish dices with oil for 30 to 90 seconds till the fishe dices turn to golden brown, and then picking up the fish dices; 6) dipping: boiling 1kg of fried fish dices fried with oil, 0.01 to 0.04kg of soy sauce, 0.005 to 0.01kg of edible salt, 0.005 to 0.02kg of white sugar, 0.005 to 0.01kg of ginger, 0.001 to 0.005kg of fennel, 0.001 to 0.005kg of star anise, and 0.001 to 0.005kg of cinnamon together, stewing for 1 to 2 hours, and picking up and draining; 7) packaging; and 8) sterilizing. The method has the advantages that process parameters are easy to control, the production is environmentally friendly, and automatic production can be realized.
Description
Technical field
The present invention relates to food processing field, relate in particular to a kind of preparation method of smoked fish ready-to-eat food.
Background technology
Fresh-water fishes are generally used for eating raw, but its freshness date is short, and long-distance being difficult to survives, and limited its sales region and sales volume.The present invention utilizes modern crafts according to people's food custom and hobby, exploitation and composition a kind of smoked fish instant leisure food, to improve its added value, to extend the shelf life.
The tradition smoked fish is made and is carried out drying by Exposure to Sunlight or charcoal fire baking, and the former can't guarantee by sanitary condition that the bad control of the latter influences product quality.The present invention utilizes the mode of heated-air drying that the flesh of fish is carried out drying, makes heat pass to wet stock with the hot blast form, and make the wet branch vaporization in material surface and spill into space outerpace, thereby in material surface and the inner difference that moisture content occurs.Constantly reduce the material moisture content inner wet the branch to diffusion into the surface and vaporization, progressively finishes the drying of material integral body.This drying mode is simple to operation, temperature-controlled precision height, good heat insulating, thermal efficiency height.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art, a kind of preparation method of smoked fish ready-to-eat food is provided.
The step of the preparation method of smoked fish ready-to-eat food is as follows:
1) cleaning, stripping and slicing: fresh grass carp, decaptitating truncates scales, and goes internal organ to remove black film, drains after cleaning in circulating water, and fish-bone removes fin in the middle of going, and gets the both sides flesh of fish.Being cut into long * wide * height is the fish piece of 3.0cm * 1.0cm * 0.5～1cm;
2) pickled: as 10kg fish piece to be put into the rustless steel container that 0.2-0.4kg yellow rice wine, 0.2-0.3kg salt and 0.05-0.1kg ginger are housed, mix, pickled 2～3h;
3) blanching: get fish piece blanching 1～2min in boiling water, drain;
4) oven dry: be laid in the pallet the fish piece after pickled is smooth, behind 55～65 ℃ of baking ovens baking 2～3h,, continue baking 2～3h again with fish piece turn-over;
5) fried: pour edible oil in the oil cauldron into, pour the fish piece of oven dry when being heated to 130～160 ℃ into, fried 30-90s becomes golden yellow to pick up to the fish piece;
6) dipping: the fried good fish piece of 1kg is boiled the stewing 1～2h in back with 0.01-0.04kg soy sauce, 0.005-0.01kg salt, 0.005-0.02kg white sugar, 0.005-0.01kg ginger, 0.001-0.005kg fennel, 0.001-0.005kg anise, 0.001-0.005kg cassia bark, pick up and drain;
7) packing: add the 0.01-0.03kg chili oil and pack, and vacuum-packed;
8) sterilization: under 121 ℃ of 0.1MPa conditions, sterilize, cool off in the cold water of sterilization back.
The present invention is with smoked fish manufacture craft parametrization, and the stability of improving the quality of products is utilized vacuum-packed sterilization treatment, has prolonged the shelf life of product.Technological parameter is easy to control, and the production environmental protection can realize the cleaner production of real continuous and automatic.The product size is evenly oppressed closely, chewed strength, and is neither too hard, nor too soft, and strong flavor with sweet and sour flavor is arranged, and delicious flavour is suitable as instant leisure food.
The specific embodiment
Embodiment 1
1) cleaning, stripping and slicing: fresh grass carp, decaptitating truncates scales, and goes internal organ to remove black film, drains after cleaning in circulating water, and fish-bone removes fin in the middle of going, and gets the both sides flesh of fish.Being cut into long * wide * height is the fish piece of 3.0cm * 1.0cm * 0.5cm;
2) pickled: as 10kg fish piece to be put into the rustless steel container that 0.2kg yellow rice wine, 0.2kg salt and 0.05kg ginger are housed, mix, pickled 2h;
3) blanching: get fish piece blanching 1min in boiling water, drain;
4) oven dry: be laid in the pallet the fish piece after pickled is smooth, behind 55 ℃ of baking ovens baking 2h,, continue baking 2h again with fish piece turn-over;
5) fried: pour edible oil in the oil cauldron into, pour the fish piece of oven dry when being heated to 130 ℃ into, fried 30s becomes golden yellow to pick up to the fish piece;
6) dipping: the fried good fish piece of 1kg is boiled the stewing 1h in back with 0.01kg soy sauce, 0.005kg salt, 0.005kg white sugar, 0.005kg ginger, 0.001kg fennel, 0.001kg anise, 0.001kg cassia bark, pick up and drain;
7) packing: add the 0.01kg chili oil and pack, and vacuum-packed;
8) sterilization: under 121 ℃ of 0.1MPa conditions, sterilize, cool off in the cold water of sterilization back.
Embodiment 2
1) cleaning, stripping and slicing: fresh grass carp, decaptitating truncates scales, and goes internal organ to remove black film, drains after cleaning in circulating water, and fish-bone removes fin in the middle of going, and gets the both sides flesh of fish.Being cut into long * wide * height is the fish piece of 3.0cm * 1.0cm * 1cm;
2) pickled: as 10kg fish piece to be put into the rustless steel container that 0.4kg yellow rice wine, 0.3kg salt and 0.1kg ginger are housed, mix, pickled 3h;
3) blanching: get fish piece blanching 2min in boiling water, drain;
4) oven dry: be laid in the pallet the fish piece after pickled is smooth, behind 65 ℃ of baking ovens baking 3h,, continue baking 3h again with fish piece turn-over;
5) fried: pour edible oil in the oil cauldron into, pour the fish piece of oven dry when being heated to 160 ℃ into, fried 90s becomes golden yellow to pick up to the fish piece;
6) dipping: the fried good fish piece of 1kg is boiled the stewing 2h in back with 0.04kg soy sauce, 0.01kg salt, 0.02kg white sugar, 0.01kg ginger, 0.005kg fennel, 0.005kg anise, 0.005kg cassia bark, pick up and drain;
7) packing: add the 0.03kg chili oil and pack, and vacuum-packed;
8) sterilization: under 121 ℃ of 0.1MPa conditions, sterilize, cold in the cold water of sterilization back.
Embodiment 3
1) cleaning, stripping and slicing: fresh grass carp, decaptitating truncates scales, and goes internal organ to remove black film, drains after cleaning in circulating water, and fish-bone removes fin in the middle of going, and gets the both sides flesh of fish.Being cut into long * wide * height is the fish piece of 3.0cm * 1.0cm * 1cm;
2) pickled: as 10kg fish piece to be put into the rustless steel container that 0.2kg yellow rice wine, 0.3kg salt and 0.1kg ginger are housed, mix, pickled 2h;
3) blanching: get fish piece blanching 1min in boiling water, drain;
4) oven dry: be laid in the pallet the fish piece after pickled is smooth, behind 60 ℃ of baking ovens baking 3h,, continue baking 3h again with fish piece turn-over;
5) fried: pour edible oil in the oil cauldron into, pour the fish piece of oven dry when being heated to 160 ℃ into, fried 60s becomes golden yellow to pick up to the fish piece;
6) dipping: the fried good fish piece of 1kg is boiled the stewing 2h in back with 0.02kg soy sauce, 0.01kg salt, 0.01kg white sugar, 0.01kg ginger, 0.005kg fennel, 0.005kg anise, 0.005kg cassia bark, pick up and drain;
7) packing: add the 0.02kg chili oil and pack, and vacuum-packed;
8) sterilization: under 121 ℃ of 0.1MPa conditions, sterilize, cold in the cold water of sterilization back.
Claims (2)
1. the preparation method of a smoked fish ready-to-eat food is characterized in that its step is as follows:
1) cleaning, stripping and slicing: fresh grass carp, decaptitating truncates scales, and goes internal organ to remove black film, drains after cleaning in circulating water, and fish-bone removes fin in the middle of going, and gets the both sides flesh of fish.
2. be cut into long * wide * height and be the fish piece of 3.0cm * 1.0cm * 0.5～1cm;
2) pickled: as 10kg fish piece to be put into the rustless steel container that 0.2-0.4kg yellow rice wine, 0.2-0.3kg salt and 0.05-0.1kg ginger are housed, mix, pickled 2～3h;
3) blanching: get fish piece blanching 1～2min in boiling water, drain;
4) oven dry: be laid in the pallet the fish piece after pickled is smooth, behind 55～65 ℃ of baking ovens baking 2～3h,, continue baking 2～3h again with fish piece turn-over;
5) fried: pour edible oil in the oil cauldron into, pour the fish piece of oven dry when being heated to 130～160 ℃ into, fried 30-90s becomes golden yellow to pick up to the fish piece;
6) dipping: the fried good fish piece of 1kg is boiled the stewing 1～2h in back with 0.01-0.04kg soy sauce, 0.005-0.01kg salt, 0.005-0.02kg white sugar, 0.005-0.01kg ginger, 0.001-0.005kg fennel, 0.001-0.005kg anise, 0.001-0.005kg cassia bark, pick up and drain;
7) packing: add the 0.01-0.03kg chili oil and pack, and vacuum-packed;
8) sterilization: under 121 ℃ of 0.1MPa conditions, sterilize, cool off in the cold water of sterilization back.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100468446A CN102144786A (en) | 2011-02-28 | 2011-02-28 | Method for preparing instant smoked fish food |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011100468446A CN102144786A (en) | 2011-02-28 | 2011-02-28 | Method for preparing instant smoked fish food |
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| CN102144786A true CN102144786A (en) | 2011-08-10 |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524837A (en) * | 2012-02-16 | 2012-07-04 | 淮安市淮阴大地绿色食品发展有限公司 | Fish steak can capable of being preserved at normal temperature |
| CN102805142A (en) * | 2012-08-10 | 2012-12-05 | 山东东方海洋科技股份有限公司 | Preparation method of liquid smoked fish soft cans |
| CN102919894A (en) * | 2012-11-09 | 2013-02-13 | 江南大学 | Processing method of instant sweet and sour fish capable of being preserved at normal temperature |
| CN103637248A (en) * | 2013-11-30 | 2014-03-19 | 余永跃 | Method for manufacturing smoked fish |
| CN103689666A (en) * | 2014-01-01 | 2014-04-02 | 恩施州铁路国际旅行社有限公司 | Marinating method of crucian |
| CN104187859A (en) * | 2014-07-22 | 2014-12-10 | 安徽富煌三珍食品集团有限公司 | Manufacturing method of Chaohu anabarilius flavor fillet |
| CN104522742A (en) * | 2014-12-20 | 2015-04-22 | 株洲市好棒美食品有限公司 | Drying method and application of instant silver carp |
| CN105211935A (en) * | 2015-11-13 | 2016-01-06 | 西华大学 | A kind of processing technology of instant smoked fish |
| CN105495416A (en) * | 2016-01-15 | 2016-04-20 | 天津金恒洋冷藏食品有限公司 | Instant pickled fish and preparation method thereof |
| CN107410435A (en) * | 2017-07-18 | 2017-12-01 | 太仓市飞凤食品有限公司 | A kind of manufacture craft of smoked fish |
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| CN1074099A (en) * | 1992-01-10 | 1993-07-14 | 关文达 | The fumigating method of Hypophthalmichthys molitrix |
| CN101224015A (en) * | 2005-03-25 | 2008-07-23 | 浙江工商大学 | Processing method for fumigating cultivated fish |
| CN101396137A (en) * | 2007-09-29 | 2009-04-01 | 山东好当家海洋发展股份有限公司 | Processing method of instant squid |
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2011
- 2011-02-28 CN CN2011100468446A patent/CN102144786A/en active Pending
Patent Citations (3)
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| CN1074099A (en) * | 1992-01-10 | 1993-07-14 | 关文达 | The fumigating method of Hypophthalmichthys molitrix |
| CN101224015A (en) * | 2005-03-25 | 2008-07-23 | 浙江工商大学 | Processing method for fumigating cultivated fish |
| CN101396137A (en) * | 2007-09-29 | 2009-04-01 | 山东好当家海洋发展股份有限公司 | Processing method of instant squid |
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| 《江西水产科技》 19971231 无 熏鱼加工技术 39-40 1 , 第3期 * |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524837A (en) * | 2012-02-16 | 2012-07-04 | 淮安市淮阴大地绿色食品发展有限公司 | Fish steak can capable of being preserved at normal temperature |
| CN102805142A (en) * | 2012-08-10 | 2012-12-05 | 山东东方海洋科技股份有限公司 | Preparation method of liquid smoked fish soft cans |
| CN102805142B (en) * | 2012-08-10 | 2013-10-16 | 山东东方海洋科技股份有限公司 | Preparation method of liquid smoked fish soft cans |
| CN102919894A (en) * | 2012-11-09 | 2013-02-13 | 江南大学 | Processing method of instant sweet and sour fish capable of being preserved at normal temperature |
| CN102919894B (en) * | 2012-11-09 | 2013-10-30 | 江南大学 | Processing method of instant sweet and sour fish capable of being preserved at normal temperature |
| CN103637248A (en) * | 2013-11-30 | 2014-03-19 | 余永跃 | Method for manufacturing smoked fish |
| CN103689666A (en) * | 2014-01-01 | 2014-04-02 | 恩施州铁路国际旅行社有限公司 | Marinating method of crucian |
| CN104187859A (en) * | 2014-07-22 | 2014-12-10 | 安徽富煌三珍食品集团有限公司 | Manufacturing method of Chaohu anabarilius flavor fillet |
| CN104522742A (en) * | 2014-12-20 | 2015-04-22 | 株洲市好棒美食品有限公司 | Drying method and application of instant silver carp |
| CN105211935A (en) * | 2015-11-13 | 2016-01-06 | 西华大学 | A kind of processing technology of instant smoked fish |
| CN105495416A (en) * | 2016-01-15 | 2016-04-20 | 天津金恒洋冷藏食品有限公司 | Instant pickled fish and preparation method thereof |
| CN107410435A (en) * | 2017-07-18 | 2017-12-01 | 太仓市飞凤食品有限公司 | A kind of manufacture craft of smoked fish |
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Application publication date: 20110810 |