CN102293423A - Processing technic of local flavor smoked fish - Google Patents
Processing technic of local flavor smoked fish Download PDFInfo
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- CN102293423A CN102293423A CN2010102077584A CN201010207758A CN102293423A CN 102293423 A CN102293423 A CN 102293423A CN 2010102077584 A CN2010102077584 A CN 2010102077584A CN 201010207758 A CN201010207758 A CN 201010207758A CN 102293423 A CN102293423 A CN 102293423A
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Abstract
The invention belongs to the field of food processing, in particular to a processing technic of local flavor smoked fish. The processing technic comprises the following process flow of: selecting raw material fishes, pretreating, rinsing, draining, curing, desalting, seasoning, curing, drying, inspecting, chopping, weighing and packaging. Smoked fish prepared with the processing technic has long fresh-keeping time and unique mouthfeel, and can be processed and produced on a large scale.
Description
Technical field
The invention belongs to food processing field, is exactly the processing technology of the cured fish of a kind of local flavor specifically.
Background technology
Bacon is the special product in Sichuan, and the other tool of its bacon that utilizes traditional processing technology and particular climate environment to produce is characteristic.But for being generalized to fish, the cured fish of producing a kind of unique flavor is the problem that everybody studies always.Make cured fish both have traditional local flavor, having and having unique mouthfeel is everybody difficult problem of puzzlement always.
Summary of the invention
The present invention is the cured fish of producing a kind of unique flavor, the technical scheme of taking is: the processing technology of the cured fish of a kind of local flavor comprises following technological process: select for use raw material fish → preliminary treatment → rinsing → draining → pickle → desalination → seasoning to pickle → drying → check → stripping and slicing → weighing → packing.
1) selecting for use of raw material fish requires to select for use grass carp, black carp etc. as raw material, requires the fish body complete, and be anosis, color and luster is normal, 1.5 kilograms grass carps, black carp/more than the tail;
2) preliminary treatment, the clean fish body is gone out fish scale, and grass carp, the black carp internal organ that truncate of decaptitating are cut open in flakes from the back side, and colored cutter is made at the thick place of meat;
3) the fish body and function clear water after invading is cleaned in rinsing, removes foreign material such as crimson blood, fish scale;
4) drain, the fish body after rinsing is good drains standby;
5) pickle, account for 4% to 5% of fish body weight, spread one deck salt earlier, adorn one deck fish then and spill one deck salt, during the curing container mouth, spread one deck salt at last and seal, pressurize with stone after having pickled halogen, the fish body is submerged, pickled 5-6 days in vessel bottoms with the salt amount;
6) desalination, the fish of pickling are cleaned in bittern earlier, are soaked in the fresh water 1-2 hour;
7) seasoning is pickled, and baste is put in the taking-up of the fish after the desalination pickled 2-3 hour, and stir; It is composite that baste mainly utilizes natural flavor to carry out, and adds an amount of salt, cooking wine etc., both can make the product perfuming, again can be anticorrosion;
8) drying, the fish body that seasoning is good drains away the water, and adopts the low temperature drying of drying tunnel hot blast, and oven dry macrura reevesii body temperature degree is advisable not to be higher than 35 degrees centigrade, prevents phenomenon wet in outer the doing, that the moisture baking is not done;
9) stripping and slicing, dried cured fish is cut into the fish piece of 3-4 centimeter square;
10) packing box stores.
The cured fish of adopting this processing technology to produce, fresh keeping time is long, the mouthfeel uniqueness.And can large-scale processing production.
The specific embodiment
Below in conjunction with embodiment the present invention is described further.
The processing technology of the cured fish of a kind of local flavor comprises following technological process: select for use raw material fish → preliminary treatment → rinsing → draining → pickle → desalination → seasoning to pickle → drying → check → stripping and slicing → weighing → packing.
1) selecting for use of raw material fish requires to select for use grass carp, black carp etc. as raw material, requires the fish body complete, and be anosis, color and luster is normal, 1.5 kilograms grass carps, black carp/more than the tail;
2) preliminary treatment, the clean fish body is gone out fish scale, and grass carp, the black carp internal organ that truncate of decaptitating are cut open in flakes from the back side, and colored cutter is made at the thick place of meat;
3) the fish body and function clear water after invading is cleaned in rinsing, removes foreign material such as crimson blood, fish scale;
4) drain, the fish body after rinsing is good drains standby;
5) pickle, account for 4% to 5% of fish body weight, spread one deck salt earlier, adorn one deck fish then and spill one deck salt, during the curing container mouth, spread one deck salt at last and seal, pressurize with stone after having pickled halogen, the fish body is submerged, pickled 5-6 days in vessel bottoms with the salt amount;
6) desalination, the fish of pickling are cleaned in bittern earlier, are soaked in the fresh water 1-2 hour;
7) seasoning is pickled, and baste is put in the taking-up of the fish after the desalination pickled 2-3 hour, and stir; It is composite that baste mainly utilizes natural flavor to carry out, and adds an amount of salt, cooking wine etc., both can make the product perfuming, again can be anticorrosion;
8) drying, the fish body that seasoning is good drains away the water, and adopts the low temperature drying of drying tunnel hot blast, and oven dry macrura reevesii body temperature degree is advisable not to be higher than 35 degrees centigrade, prevents phenomenon wet in outer the doing, that the moisture baking is not done;
9) stripping and slicing, dried cured fish is cut into the fish piece of 3-4 centimeter square;
10) packing box stores.
Claims (1)
1. the processing technology of the cured fish of local flavor comprises following technological process: selecting for use of raw material fish, require to select for use grass carp, black carp etc. as raw material, and require the fish body complete, anosis, color and luster is normal, 1.5 kilograms grass carps, black carp/more than the tail;
1) preliminary treatment, the clean fish body is gone out fish scale, and grass carp, the black carp internal organ that truncate of decaptitating are cut open in flakes from the back side, and colored cutter is made at the thick place of meat;
2) the fish body and function clear water after invading is cleaned in rinsing, removes foreign material such as crimson blood, fish scale;
3) drain, the fish body after rinsing is good drains standby;
4) pickle, account for 4% to 5% of fish body weight, spread one deck salt earlier, adorn one deck fish then and spill one deck salt, during the curing container mouth, spread one deck salt at last and seal, pressurize with stone after having pickled halogen, the fish body is submerged, pickled 5-6 days in vessel bottoms with the salt amount;
5) desalination, the fish of pickling are cleaned in bittern earlier, are soaked in the fresh water 1-2 hour;
6) seasoning is pickled, and baste is put in the taking-up of the fish after the desalination pickled 2-3 hour, and stir;
It is composite that baste mainly utilizes natural flavor to carry out, and adds an amount of salt, cooking wine etc., both can make the product perfuming, again can be anticorrosion;
7) drying, the fish body that seasoning is good drains away the water, and adopts the low temperature drying of drying tunnel hot blast, and oven dry macrura reevesii body temperature degree is advisable not to be higher than 35 degrees centigrade, prevents phenomenon wet in outer the doing, that the moisture baking is not done;
8) stripping and slicing, dried cured fish is cut into the fish piece of 3-4 centimeter square;
9) packing box stores.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102077584A CN102293423A (en) | 2010-06-24 | 2010-06-24 | Processing technic of local flavor smoked fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102077584A CN102293423A (en) | 2010-06-24 | 2010-06-24 | Processing technic of local flavor smoked fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102293423A true CN102293423A (en) | 2011-12-28 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102077584A Pending CN102293423A (en) | 2010-06-24 | 2010-06-24 | Processing technic of local flavor smoked fish |
Country Status (1)
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| CN (1) | CN102293423A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102697094A (en) * | 2012-05-24 | 2012-10-03 | 太仓市飞凤食品有限公司 | Preparation method of dried black carps |
| CN103300416A (en) * | 2013-06-26 | 2013-09-18 | 广西钦州市绿源天然食品加工有限公司 | Processing method of desalted and dried red fish |
| CN103404911A (en) * | 2013-07-31 | 2013-11-27 | 安徽绍峰实业集团股份有限公司 | Liquor-marinated fish processing technology |
| CN103478212A (en) * | 2013-08-21 | 2014-01-01 | 龚炳德 | Novel low-temperature drying process for freshwater fish |
| CN103503973A (en) * | 2013-01-14 | 2014-01-15 | 长沙理工大学 | Low-salt preserved fish and preparation method thereof |
| CN104172289A (en) * | 2014-07-22 | 2014-12-03 | 安徽富煌三珍食品集团有限公司 | Method for salting erythroculter ilishaeformis |
| CN105595226A (en) * | 2016-03-15 | 2016-05-25 | 徐静 | Grain flavored preserved roasted fish and processing method thereof |
| CN105595227A (en) * | 2016-03-15 | 2016-05-25 | 徐静 | Grain flavored preserved fish and processing method thereof |
| CN106072007A (en) * | 2016-05-31 | 2016-11-09 | 大连工业大学 | A kind of manufacture method of the Radix Crotalariae szemoensis cured canned fish of sheet decocting in water |
| CN106174155A (en) * | 2016-08-10 | 2016-12-07 | 汪恒森 | A kind of processing method of deep-sea Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis) |
| CN107960615A (en) * | 2017-11-16 | 2018-04-27 | 江门市游礼文化传播有限公司 | A kind of processing method of degreasing dried fish |
-
2010
- 2010-06-24 CN CN2010102077584A patent/CN102293423A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102697094A (en) * | 2012-05-24 | 2012-10-03 | 太仓市飞凤食品有限公司 | Preparation method of dried black carps |
| CN103503973A (en) * | 2013-01-14 | 2014-01-15 | 长沙理工大学 | Low-salt preserved fish and preparation method thereof |
| CN103300416A (en) * | 2013-06-26 | 2013-09-18 | 广西钦州市绿源天然食品加工有限公司 | Processing method of desalted and dried red fish |
| CN103404911A (en) * | 2013-07-31 | 2013-11-27 | 安徽绍峰实业集团股份有限公司 | Liquor-marinated fish processing technology |
| CN103478212A (en) * | 2013-08-21 | 2014-01-01 | 龚炳德 | Novel low-temperature drying process for freshwater fish |
| CN104172289A (en) * | 2014-07-22 | 2014-12-03 | 安徽富煌三珍食品集团有限公司 | Method for salting erythroculter ilishaeformis |
| CN105595226A (en) * | 2016-03-15 | 2016-05-25 | 徐静 | Grain flavored preserved roasted fish and processing method thereof |
| CN105595227A (en) * | 2016-03-15 | 2016-05-25 | 徐静 | Grain flavored preserved fish and processing method thereof |
| CN106072007A (en) * | 2016-05-31 | 2016-11-09 | 大连工业大学 | A kind of manufacture method of the Radix Crotalariae szemoensis cured canned fish of sheet decocting in water |
| CN106174155A (en) * | 2016-08-10 | 2016-12-07 | 汪恒森 | A kind of processing method of deep-sea Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis) |
| CN107960615A (en) * | 2017-11-16 | 2018-04-27 | 江门市游礼文化传播有限公司 | A kind of processing method of degreasing dried fish |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
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Application publication date: 20111228 |