CN102240045B - Method for processing instant dried fresh water fish slices - Google Patents
Method for processing instant dried fresh water fish slices Download PDFInfo
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- CN102240045B CN102240045B CN2011102174606A CN201110217460A CN102240045B CN 102240045 B CN102240045 B CN 102240045B CN 2011102174606 A CN2011102174606 A CN 2011102174606A CN 201110217460 A CN201110217460 A CN 201110217460A CN 102240045 B CN102240045 B CN 102240045B
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- fish
- processing method
- water fishes
- fish slices
- slice processing
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Abstract
The invention discloses a method for processing instant dried fresh water fish slices, which comprises the following steps of: a, adding salt to cut fish slices, and uniformly agitating for pickling; b, washing the fish slices processed in the step a clean and draining water; c, adding a fishy smell removing solution to the fish slices processed in the step b, uniformly agitating and pickling; d, baking the fish slices processed in the step c with constant hot air into dried fish slices; e, adding flavouring seasonings to the dried fish slices processed in the step d according to different taste requirements; f, vacuum packaging the dried fish slices processed in the step e with stretch films; and g, sterilizing the dried fish slices processed in the step f at a high temperature and under a high pressure. The dried fresh water fish slices processed by using the method do not need to be processed any longer and can be instantly eaten. When chewed, the dried fresh water fish slices are delicious, and maintain the nutrient components of the fresh water fish.
Description
Technical field
The present invention relates to a kind of instant food processing method, relate in particular to a kind of instant fresh-water fishes jerky slice processing method.
Background technology
Fresh-water fishes are nutritious, delicious flavour.Also there is not to be used for the instant fresh-water fishes jerky sheet of chewing in the market.How processing not only delicious flavour but also keep the instant fresh-water fishes jerky sheet that can be used for chewing of nutritive value, is the technical problem that people thirst for solving.
Summary of the invention
The object of the present invention is to provide a kind of not only delicious flavour but also keep nutritive value, can be used for the processing method of the instant fresh-water fishes jerky sheet of chewing.
In order to solve the problems of the technologies described above, method provided by the invention may further comprise the steps:
A. pickle step: the fish meat sheet adding salt that cuts is mixed thoroughly pickled;
B. cleaning step: the fish meat sheet after will handling through above-mentioned steps cleans up, and drains;
C. take off the raw meat step: add in the fish meat sheet after handling through above-mentioned steps and take off raw meat liquid and mix thoroughly, pickle;
D. air-dry step: the fish meat sheet after will handling through above-mentioned steps is with the air cooking adult fish jerky sheet of constant temperature;
E. batching step: the flesh of fish dry plate after will handling through above-mentioned steps be called in the taste batching according to the different taste needs;
F. vacuum-packed step: the flesh of fish dry plate stretched film vacuum packaging after will handling through above-mentioned steps;
G. sterilization thorn step: the flesh of fish dry plate high temperature high pressure sterilizing thorn after will handling through above-mentioned steps.
Adopt method of the present invention, tasty again when taking off raw meat liquid and take off raw meat, make flesh of fish dry plate delicious flavour uniqueness; The air-dry flesh of fish high protein that not only keeps of low temperature is not damaged, and has kept the nutritional labeling of the flesh of fish, and makes closely anti-chewing of meat; By the high temperature high pressure sterilizing thorn, the practical safety and sanitation of flesh of fish dry plate have been guaranteed.By the fresh-water fishes jerky sheet that the inventive method processes, need not reprocessing, can be instant, can chewing, tasty mouthfeel.
The described raw meat liquid that takes off that takes off in the raw meat step is made up of white sugar natural perfume material mixed powder, cooking wine and vinegar, and the weight ratio of described mixed powder, cooking wine and vinegar is 4:9:6.
The specific embodiment
Instant fresh-water fishes jerky slice processing method with the peppery taste of perfume (or spice) is example below, specifies the processing method of instant fresh-water fishes jerky sheet:
Earlier the fish meat sheet adding salt that cuts is mixed thoroughly and pickled, the weight ratio of salt and fish meat sheet is 2:100, and salting period is 30 minutes; The fish meat sheet of pickling after the processing is cleaned up, drain; Add and take off raw meat liquid and mix thoroughly, pickled 30 minutes, take off raw meat liquid and be with white sugar, natural perfume material mixing abrasive dust, transfer with cooking wine and vinegar then and be prepared from, the weight ratio of described mixed powder, cooking wine and vinegar is 4:9:6; Fish meat sheet after will taking off raw meat and handling is roasted into flesh of fish dry plate with the hot blast of constant temperature, and hot blast temperature remains on 40 ℃, and the moisture of the flesh of fish dry plate after air-dry is 8%; Call in fragrant peppery taste batching again; The flesh of fish dry plate stretched film vacuum packaging of taste will be mixed up; To place sterilization thorn in the HTHP stove through the flesh of fish dry plate after the vacuum packaging, temperature is that 120 ℃, pressure are that 2.2MPa, time are 30 minutes.
Instant fresh-water fishes jerky sheet can select for use fresh water grass carp, carp, silver carp to make, and also can adopt other fresh-water fishes to make.
Pickle in the step, the weight ratio of salt and fish meat sheet and salting period can be according to the actual conditions adjustment.
Take off taking off raw meat liquid and also can adopt other raw meat materials that goes commonly used in the raw meat step, salting period can suitably be adjusted according to taking off the different of raw meat liquid.
Air-dry step is very important, and wherein hot blast temperature remains on 30-50 ℃ and is advisable, and the moisture of the flesh of fish dry plate after air-dry is for well below 15%.
Except the peppery taste of perfume (or spice), instant fresh-water fishes jerky sheet of the present invention can also be called in the different taste batching, makes differently flavoured instant fresh-water fishes jerky sheet.
Sterilization temperature in the sterilization thorn step can be that 100-130 ℃, pressure are that 1.6-2.4MPa, time are 20-50 minute, can get final product by the sterilization thorn.
Claims (9)
1. instant fresh-water fishes jerky slice processing method is characterized in that may further comprise the steps:
A. pickle step: the fish meat sheet adding salt that cuts is mixed thoroughly pickled;
B. cleaning step: the fish meat sheet after will handling through above-mentioned steps cleans up, and drains;
C. take off the raw meat step: add in the fish meat sheet after handling through above-mentioned steps and take off raw meat liquid and mix thoroughly, pickle;
D. air-dry step: the fish meat sheet after will handling through above-mentioned steps is roasted into flesh of fish dry plate with the hot blast of constant temperature;
E. batching step: the flesh of fish dry plate after will handling through above-mentioned steps be called in the taste batching according to the different taste needs;
F. vacuum-packed step: the flesh of fish dry plate stretched film vacuum packaging after will handling through above-mentioned steps;
G. sterilization thorn step: the flesh of fish dry plate high temperature high pressure sterilizing thorn after will handling through above-mentioned steps, the sterilization temperature in the described sterilization thorn step are that 100-130 ℃, pressure are that 1.6-2.4MPa, time are 20-50 minute.
2. instant fresh-water fishes jerky slice processing method according to claim 1, it is characterized in that: described pickling in the step, the weight ratio of salt and fish meat sheet are 2:100, salting period is 30 minutes.
3. instant fresh-water fishes jerky slice processing method according to claim 1, it is characterized in that: the described raw meat liquid that takes off that takes off in the raw meat step is made up of white sugar natural perfume material mixed powder, cooking wine and vinegar, and the weight ratio of described mixed powder, cooking wine and vinegar is 4:9:6.
4. instant fresh-water fishes jerky slice processing method according to claim 1, it is characterized in that: the described salting period that takes off in the raw meat step is 30 minutes.
5. instant fresh-water fishes jerky slice processing method according to claim 1, it is characterized in that: air-dry step hot blast temperature is 30-50 ℃.
6. instant fresh-water fishes jerky slice processing method according to claim 5, it is characterized in that: hot blast temperature remains on 40 ℃ in the described air-dry step.
7. instant fresh-water fishes jerky slice processing method according to claim 1, it is characterized in that: the moisture of the flesh of fish dry plate after the described air-dry step process is below 15%.
8. instant fresh-water fishes jerky slice processing method according to claim 7, it is characterized in that: the moisture of the flesh of fish dry plate after the described air-dry step process is 8%.
9. instant fresh-water fishes jerky slice processing method according to claim 1 is characterized in that: sterilization temperature is that 120 ℃, pressure are that 2.2MPa, time are 30 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102174606A CN102240045B (en) | 2011-08-01 | 2011-08-01 | Method for processing instant dried fresh water fish slices |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102174606A CN102240045B (en) | 2011-08-01 | 2011-08-01 | Method for processing instant dried fresh water fish slices |
Publications (2)
| Publication Number | Publication Date |
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| CN102240045A CN102240045A (en) | 2011-11-16 |
| CN102240045B true CN102240045B (en) | 2013-08-14 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2011102174606A Expired - Fee Related CN102240045B (en) | 2011-08-01 | 2011-08-01 | Method for processing instant dried fresh water fish slices |
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| CN (1) | CN102240045B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742870B (en) * | 2012-07-02 | 2013-12-25 | 宁波大学 | Method for processing tuna instant seasoned dried-fish |
| CN104223195A (en) * | 2014-10-01 | 2014-12-24 | 蒋世芬 | Processing method of instant fish slices |
| CN104643155A (en) * | 2015-02-06 | 2015-05-27 | 福建翠屏湖食品有限公司 | Liquor preserved dried fish and production method thereof |
| CN110313595A (en) * | 2019-08-21 | 2019-10-11 | 绍兴市白马湖食品有限公司 | A kind of processing technology of instant dried fish |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1915095A (en) * | 2006-09-12 | 2007-02-21 | 天津科技大学 | Technique for preparing fumatory fragrant lees fish, and preparing technique |
| CN101248888A (en) * | 2008-04-03 | 2008-08-27 | 陈关海 | Liquor-saturated dried fish deep-processing method |
| CN101422254A (en) * | 2007-10-31 | 2009-05-06 | 天津市中英保健食品有限公司 | Canned fish preparation method |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132900A (en) * | 2011-03-18 | 2011-07-27 | 浙江山水郎食品有限公司 | Method for processing instant roasted flavor fish |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1915095A (en) * | 2006-09-12 | 2007-02-21 | 天津科技大学 | Technique for preparing fumatory fragrant lees fish, and preparing technique |
| CN101422254A (en) * | 2007-10-31 | 2009-05-06 | 天津市中英保健食品有限公司 | Canned fish preparation method |
| CN101248888A (en) * | 2008-04-03 | 2008-08-27 | 陈关海 | Liquor-saturated dried fish deep-processing method |
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| CN102240045A (en) | 2011-11-16 |
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