CN102669741A - Instant hand-ripped fish and preparation method of instant hand-ripped fish - Google Patents
Instant hand-ripped fish and preparation method of instant hand-ripped fish Download PDFInfo
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- CN102669741A CN102669741A CN2012101974897A CN201210197489A CN102669741A CN 102669741 A CN102669741 A CN 102669741A CN 2012101974897 A CN2012101974897 A CN 2012101974897A CN 201210197489 A CN201210197489 A CN 201210197489A CN 102669741 A CN102669741 A CN 102669741A
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Abstract
The invention relates to instant hand-ripped fish and a preparation method of the instant hand-ripped fish. The instant hand-ripped fish is characterized in that a basic production process is completed through raw material fish preparation, pickling, variable-temperature air cooling drying, slight frying deodorization, pickling for taste enhancing, vacuum package, fish bone sterilization and crisping and outer package. The color of the produced instant hand-ripped fish is shallow brown, the fragrance is intense, and the fish is crispy but not mushy and can be directly eaten through being ripped into small blocks by hand. The invention also provides a processing method of the instant hand-ripped fish with the advantages that the eating is safe, no any additives are added, the quality guarantee period can reach more than 180 days, and all of the color, the fragrance and the taste are good.
Description
Technical field
The present invention relates to the processing method of a kind of fish, the instant hand that especially relates to edible safety, long shelf-life, delicious meat tears fish processing method.
Background technology
Fish receive people's attention as a main source of human foods protein always, but the deep processing and utilization degree of fish is very low both at home and abroad at present, and existing fish converted products lacks health and the new varieties that meet the modern diet level.Make a general survey of existing fish processing method and mainly exist following defective: the one, product is sold to give birth to the system mode, and is edible inconvenient; The 2nd, a lot of products are only limited to be produced in two seasons of winter in spring, can not balance the production throughout the year, can not meet the need of market; The 3rd, limited by weather, the shelf-life is short, has seriously restricted fishery-ies product and has got into vast market; The 4th, numerous products have added anticorrisive agent in various degree, " malicious cured fish " incident that the look that it is more to have occurred to hear becomes; The 5th, most product fish-bones do not carry out the shortcake processing, and many people have limited the sale of product because of fearing fishbone.
" hand tears " series in the Modern China menu canvasses, and is the life style and customs of ethnic group in ancient times, along with migrating or other exchange waies and drawn by people and to use for reference succession and develop even." hand tears " is the justice of spreading out of " holding in hand ", and former is nomadic habits and customs, and the food of tearing is directly edible, and " tearing and eating the special rod of sensation, meat flavour is dense, enjoys endless aftertastes." hand of the present invention development tear fish be exactly with common fish through unique technology, not only zestful is chewed the strength youngster; and fully keep the nutritional labeling in the flesh of fish, hand to tear fishery-ies product making aspect such as color reach perfect condition, color and luster is gratifying; aromatic flavour, shortcake and mashed, too beautiful to be absorbed all at once, has gathered the nutrition and health care effect of various spices and flavoring, make hand tear fishing gear have digest ventilate, Appetizing spleen-tonifying; kidney is supported in enriching yin, strengthens muscles and bones, effect such as skin maintenance.
The invention has the beneficial effects as follows that overcoming existing processing method exists perishablely, delicate flavour is relatively poor, has the deficiency of potential safety hazard, and a kind of edible safety is provided, long shelf-life, and all good hands of color tear fish processing method.It is better that the hand of made of the present invention tears the tasty effect of the flesh of fish of fish, and meat is consolidation more; Eat and set about tearing fish, slowly aftertaste and chew carefully taste, the toughness and the elastic force of the impression flesh of fish fully satisfy the function of chewing of tooth.Tiny flesh of fish silk also can be chewed the long time, and the tip of the tongue can lick salty taste, and the flesh of fish silk of chewing feels to also have significantly satiny and quality those various spices to bring to the consumer and enrich pleasure of the senses through throat.
Summary of the invention
The objective of the invention is to overcome the weak point that exists in the above-mentioned prior art, and a kind of edible safety is provided, long shelf-life, all good hands of color tear fish and processing method thereof.
The main technical schemes that the present invention adopted is: a kind of instant hand tears fish; It is characterized in that its basic production technology comprises that the raw material fish is prepared, pickled, alternating temperature air-cooledly dryingly, little friedly takes off raw meat, it is tasty to pickle, high temperature is smoked, vacuum-packed, crispization of sterilization fish-bone and external packing and accomplish.
A kind of above-mentioned instant hand tears the processing method of fish, it is characterized in that operating according to following steps:
(1) preparation of fish piece
It is that to choose fresh live fish be the raw material fish that said raw material fish is prepared, and kind and the size of fish are not limit, preferred fresh dace; Quality control is at 0.2 kilogram～1.0 kilograms/bar, and fish is carried out de-scaling, cuts open and kill, remove after the internal organ, removes head (portion of not decaptitating of whole fish processing); Be split into the two halves that belly links to each other by the back place, remove the inboard black film of fish piece, need not deburring; Clean, put in order fish or be cut into fish piece big or small and that thickness is not limit and carry out following process, drain subsequent use;
(2) salt solution is pickled
Whole fish or fish piece after step (1) drained are inserted in the container; Add good concentration 1%～10% salt solution of allotment, liquid level floods all whole fish or fish piece, stirs; Put pickled 0.5～12h in temperature 1-25 ℃ the environment, pick up and drain after whole fish or fish piece clean with clear water;
(3) alternating temperature is air-cooled drying
Adopt the equipment of scalable temperature to regulate air-cooled drying room temperature, whole fish or fish piece after step (2) is drained are put into air-cooled drying room, between 10～26 ℃, regulate; Specifically: earlier since 10 ℃, being provided with 1 ~ 2 ℃ is that unit per hour regulates temperature once, progressively increases progressively up and heats up; Until 26 ℃, then equally with 1 ~ 2 ℃ be unit progressively successively decrease down be cooled to 10 ℃, it is air-dry so to circulate; Summer, air-dry time was 6～12 hours, and winter, air-dry time was 8～24 hours, treated that fish piece primary colors is to light brown; Quality is solid, is that standard is controlled air-cooled drying effect with water content to 20%～40% of fish piece;
(4) little fried raw meat that takes off
To pick up in 10～50 seconds through the whole fish of air-cooled drying gained or fish piece little exploding in 200～300 ℃ of deep fats, and prevent whole fish or the brown stain of fish piece and remove most of bilgy odour, drain the trapped fuel on whole fish or fish piece surface then;
(5) preparation of pickling liquid and pickling
1. spice extract kind comprises that following one or more the extract and the mass percent of material is: anistree 0.5%-3%, tsaoko 0.5%-3%, cloves 0.5%-3%, Chinese prickly ash 0.01%-1%, capsicum 0.05%-3%, Radix Glycyrrhizae 0.05%-3%, cassia bark 0.05%-3% in the pickling liquid;
2. the kind of baste and mass percent are in the pickling liquid: ginger juice 0.5%-5%, rock sugar 0.5%-3%, garlic juice 5%-10%, thick broad-bean sauce 0.5%-5%, soy sauce 0.5%-5%, cooking wine 0.5%-5%;
3. the preparation method of each spice extract: fritter or segment are cleaned, are chopped into to various raw materials respectively, add 10-15 times of drinking water of spice gross mass, soak spice 2h after heating decoct; Intense fire boils back 30min at a simmer, filters with 100 mesh sieves and obtains filtrating for the first time, and filter residue adds the drinking water of 4 times of spice gross masses; Fry in shallow oil 30min after boiling; 100 mesh sieves filter and obtain filtrating for the second time, merge filtrating twice, abandon filter residue; With twice filtrating that is merged be concentrated into respectively with the spice mass ratio be 1:1 (promptly 1 gram raw material finally obtain the 1ml extract), can obtain above-mentioned spice extract 1.;
4. the preparation method of baste: ginger, garlic and thick broad-bean sauce are squeezed the juice with juice extractor in the ratio of 1:2 with drinking water respectively, after the slag bag removes slag, obtain ginger juice, garlic juice and thick broad-bean sauce respectively;
5. the ratio in " 1. " and " 2. " adds spice extract and baste respectively, and surplus is a drinking water, and mixing can make pickling liquid, and is subsequent use;
6. pickling tasty method is: require to adopt heating and cooking or normal temperature to pickle or vacuum tumbling or pickling liquid and fish piece directly mixed thoroughly according to working condition and local flavor, make pickling liquid tasty in whole fish or fish piece, make put in order fish or the seasoning of fish piece even;
(6) vacuum packaging
Look the packaging bag specification and the market demand with the retort pouch quantitative package through pickling tasty whole fish or fish piece, preferred whole piece fish or every bag 50 gram fish piece vacuum-packedly also seal;
(7) sterilization shortcakeization fish-bone
Adopt the adjustable disinfection equipment of temperature and pressure; Preferred high temperature back-pressure water dip sterilization, cold water back-pressure process for cooling; According to the character of character, product special flavour and the packaging material of pack content foundation as a reference; Adopt two sections bactericidal assay to carry out sterilization: the phase I sterilization conditions is 115 ℃ of temperature, and operating pressure is 0.1MPa, and the time is 10 ~ 40min; The second stage sterilization conditions is 121 ℃ of temperature; Operating pressure is 0.2MPa, and the time is 10 ~ 40min, and sterilization finishes; Feed cooling water and forced air to disinfection equipment immediately; Under pressurized conditions, make whole piece fish or the cooling of fish piece in the bag, this production technology can make whole piece fish or the fish piece in the packing reach germ-free condition, simultaneously can be with the fish-bone shortcakeization;
(8) external packing
To go into outer packaging bag through the vacuum-packed whole piece fish of sterilization shortcakeization fish-bone or fish are packaged, be packaged into finished product, vanning, the sale of can dispatching from the factory after the assay was approved.
Pickling in the tasty method of said step (5); But heating and cooking is meant putting in the suitable heating appliances through little fried whole fish or fish piece that takes off after raw meat is handled; Adding can be flooded the pickling liquid of whole fish or fish piece, after intense fire boils, keeps little slow fire boiling 10-30min that boils; Pickling liquid is tasty in whole fish or fish piece, makes whole fish or the seasoning of fish piece even.
Pickling in the tasty method of said step (5); Normal temperature is pickled and is meant at normal temperatures and will will place pickling liquid to pickle through little fried whole fish or fish piece that takes off after raw meat is handled; Salting period is 30 ~ 120min, and pickling liquid is tasty in whole fish or fish piece, makes whole fish or the seasoning of fish piece even.
Pickling in the tasty method of said step (5); The vacuum tumbling is meant with putting into rotating vacuum tumbler through little fried whole fish or fish piece that takes off after raw meat is handled closed container is arranged in the vacuum tumbler and can reach 50-100mmHg vacuum, adds pickling liquid in the closed container fish piece is immersed in the pickling liquid; Rotate tumbling 15-30min; Then the vacuum tumbler is returned to normal pressure and static maintenance 30-60min, then the fish piece is taken out from pickling liquid, drain the surface again.
Pickling in the tasty method of said step (5); Pickling liquid and fish piece are directly mixed the proportioning that is meant by the whole fish of every 100g quality or fish piece 3 ~ 10mL pickling liquid thoroughly; To in little fried whole fish or fish piece and pickling liquid that takes off after raw meat is handled packed retort pouch simultaneously into, mix thoroughly, but make put in order fish or the seasoning behind sterilization shortcakeization fish-bone of fish piece even.
Said step (5) is pickled whole fish or fish piece after tasty through pickling liquid and also can be carried out high temperature and smoke, and whole fish after pickling or fish piece are taken out, and separately whole fish or fish piece are put on the stainless (steel) wire dish, in 180 ℃ of baking ovens, smoke 3～10 minutes.
The check finished product of said step (8) is to treat that a bag temperature is cooled to clean the surface below 40 ℃, and chooses several bags at random and be placed in the incubator; Preserved 5～7 days down at 37 ℃ ± 1 ℃, if packaging bag is not expanded, bag is outer still to keep dry; Then this batch products is regarded as sterilizing qualified, can pack warehouse-in.
The invention has the beneficial effects as follows:
(1) instant hand of the present invention tears fish and processing method thereof, and its processing efficient is high, good product quality; Storage time is long, fish-bone shortcakeization, instant; Delicious meat is a kind of mass industrialized production of carrying out, and has pot-stewed fowl food characteristic; Features good taste, health is torn the processing method of fish with a kind of hand of health care.
(2) instant hand of the present invention tears fish and processing method thereof; Introducing hand tears the hand that chicken feed article processing technology makes unique local flavor and tears fish piece ready-to-eat food; Adopt pickling liquid heating and cooking and vacuum tumbling technology to solve the problem that the seasoning of fish piece is uneven and need pickle for a long time; Adopt the air-cooled drying technology of alternating temperature to solve the brown stain problem in the dried fish manufacturing process, the pot-stewed fowl flavours in food products that tool is unique.
Description of drawings
Fig. 1 is a process chart of the present invention.
The specific embodiment
Below in conjunction with accompanying drawing and embodiment the present invention is further specified.
As shown in Figure 1, a kind of instant hand tears fish, it is characterized in that, its basic production technology comprises that the raw material fish is prepared, pickled, alternating temperature air-cooledly dryingly, little friedly takes off raw meat, it is tasty to pickle, high temperature is smoked, vacuum-packed, crispization of sterilization fish-bone and external packing and accomplish.
A kind of above-mentioned instant hand tears the processing method of fish, it is characterized in that operating according to following steps:
(1) preparation of fish piece
Select the fresh dace of quality at 0.4 ± 0.1 kilogram/bar, carry out de-scaling, cut open and kill, remove after the internal organ, be split into the two halves that belly links to each other by the back place, remove the inboard black film of belly, not deburring is cleaned, and drains subsequent use;
(2) salt solution is pickled
Dace after step (1) drained is put in the pickled cylinder, adds good concentration 2% salt solution of allotment, and liquid level floods whole daces, stirs, and puts pickled 8h in the environment of 2 ℃ of temperature, picks up to drain after fish is cleaned with clear water;
(3) alternating temperature is air-cooled drying
Adopt the equipment of scalable temperature to regulate air-cooled drying room temperature, the dace after step (2) is drained is put into air-cooled drying room, between 10～26 ℃, regulates; Specifically: earlier since 10 ℃, being provided with 1 ~ 2 ℃ is that unit per hour regulates temperature once, progressively increases progressively up and heats up; Until 26 ℃; Then equally with 1 ~ 2 ℃ be unit progressively successively decrease down be cooled to 10 ℃, so circulated air-dry 10 hours, treat that the fish color is to light brown; Quality is solid, is that standard is controlled air-cooled drying effect with water content to 30 ± 5% of fish piece;
(4) little fried raw meat that takes off
To pick up in 25 seconds through air-cooled drying gained dace little exploding in 250 ℃ of deep fats, and prevent the fish brown stain and remove most of bilgy odour, drain the trapped fuel on fish surface then;
(5) preparation of pickling liquid and pickling
1. the mass percent of pickling liquid prescription is: anistree extract 1.5%, licorice extract 1.0%, cassia bark extract 1%, tsaoko extract 0.5%, Pericarpium Zanthoxyli extract 0.2%, cloves extract 0.5%, capsicum extract 1%, ginger juice 4%, rock sugar 1.5%, garlic juice 8%, thick broad-bean sauce 4%, soy sauce 3%, cooking wine (the preferred ma of the Hakkas wine) 4%, drinking water 69.8%;
2. the preparation method of each spice extract: fritter or segment are cleaned, are chopped into to various raw materials respectively, add 10 times of drinking water of spice quality, soak spice 2h after heating decoct; Intense fire boils back 30min at a simmer, filters with 100 mesh sieves and obtains filtrating for the first time, and filter residue adds the drinking water of 4 times of spice gross masses; Fry in shallow oil 30min after boiling; 100 mesh sieves filter and obtain filtrating for the second time, abandon filter residue, merge filtrating twice; With twice filtrating that is merged be concentrated into respectively with the spice total mass ratio be 1:1 (promptly 1 gram raw material finally obtain the 1ml extract), promptly obtain above-mentioned spice extract 1.;
3. the preparation method of baste: ginger, garlic and thick broad-bean sauce are squeezed the juice with juice extractor in the ratio of 1:2 with drinking water respectively, after the slag bag removes slag, obtain ginger juice, garlic juice and thick broad-bean sauce respectively;
4. prepare the 100kg pickling liquid; Reserve feed water 69.8kg; Add anistree extract 1.5 kg, licorice extract 1.0 kg, cassia bark extract 1 kg, tsaoko extract 0.5 kg, Pericarpium Zanthoxyli extract 0.2 kg, cloves extract 0.5 kg, capsicum extract 1 kg, ginger juice 4 kg, rock sugar 1.5 kg, garlic juice 8 kg, thick broad-bean sauce 4 kg, soy sauce 3 kg, cooking wine (the preferred ma of the Hakkas wine) 4 kg mixings successively; Can make pickling liquid, subsequent use;
5. pickling tasty method is: will place pickling liquid to pickle through little fried fish that takes off after raw meat is handled at normal temperatures, salting period be 90min, and pickling liquid is tasty in fish, makes the fish seasoning even.
Saidly pickle tasty method and can also can adopt heating and cooking or vacuum tumbling or pickling liquid and fish directly to mix thoroughly, specifically look working condition and decide according to working condition and local flavor requirement;
(6) vacuum packaging
Look the packaging bag specification and the market demand with the retort pouch quantitative package through pickling tasty dace, preferred 2/bag, vacuum-packedly also seal;
(7) sterilization shortcakeization fish-bone
Adopt the adjustable disinfection equipment of temperature and pressure; Preferred high temperature back-pressure water dip sterilization, cold water back-pressure process for cooling; According to the character of character, product special flavour and the packaging material of pack content foundation as a reference; Adopt two sections bactericidal assay to carry out sterilization: the phase I sterilization conditions is 115 ℃ of temperature, and operating pressure is 0.1MPa, and the time is 20min; The second stage sterilization conditions is 121 ℃ of temperature; Operating pressure is 0.2MPa, and the time is 25min, and sterilization finishes; Feed cooling water and forced air to disinfection equipment immediately; Under pressurized conditions, make the fish cooling in the bag, this production technology can make the fish in the packing reach germ-free condition, simultaneously can be with the fish-bone shortcakeization;
(8) external packing
To be packaged into finished product through the vacuum-packed fish of the sterilization shortcakeization fish-bone outer packaging bag of packing into, vanning, the sale of can dispatching from the factory after the assay was approved.
Another embodiment as step (5): the pickling in the tasty method of said step (5); But heating and cooking is meant putting in the suitable heating appliances through little fried fish that takes off after raw meat is handled; Adding can be flooded the pickling liquid of whole fishes, after intense fire boils, keeps little slow fire boiling 25min that boils; Pickling liquid is tasty in fish, makes the fish seasoning even.
Another embodiment as step (5): the pickling in the tasty method of said step (5); The vacuum tumbling is meant with putting into rotating vacuum tumbler through little fried whole fish that takes off after raw meat is handled closed container is arranged in the vacuum tumbler and can reach 50-100mmHg vacuum, adds pickling liquid in the closed container fish is immersed in the pickling liquid; Rotate tumbling 25min; Then the vacuum tumbler is returned to normal pressure and static maintenance 40min, then fish is taken out from pickling liquid, drain the surface again.
Pickling in the tasty method of said step (5); Pickling liquid and fish piece are directly mixed the proportioning that is meant by the whole fish 4mL pickling liquid of every 100g quality thoroughly; To in little fried whole fish and pickling liquid that takes off after raw meat is handled packed retort pouch simultaneously into, mix thoroughly, to put in order fish seasoning behind sterilization shortcakeization fish-bone even but make.
Said step (5) is pickled whole fish or fish piece after tasty through pickling liquid and also can be carried out high temperature and smoke, and the fish after pickling is taken out, and separately fish is put on the stainless (steel) wire dish, in 180 ℃ of baking ovens, smokes 4 minutes.
The check finished product of said step (8) is to treat that a bag temperature is cooled to clean the surface below 40 ℃, and chooses several bags at random and be placed in the incubator; Preserved 5～7 days down at 37 ℃ ± 1 ℃, if packaging bag is not expanded, bag is outer still to keep dry; Then this batch products is regarded as sterilizing qualified, can pack warehouse-in.
Claims (8)
1. an instant hand tears fish, it is characterized in that, its basic production technology comprises that the raw material fish is prepared, pickled, alternating temperature air-cooledly dryingly, little friedly takes off raw meat, it is tasty to pickle, high temperature is smoked, vacuum-packed, crispization of sterilization fish-bone and external packing and accomplish.
2. the described instant hand of claim 1 tears the processing method of fish, it is characterized in that operating according to following steps:
(1) preparation of fish
Kind and the size of fish are not limit, and preferred mass is the dace of 0.2 kilogram～1.0 kilograms/bar, and fish is carried out de-scaling, cuts open and kill, remove after the internal organ; Be split into the two halves that belly links to each other by the back place; Remove the inboard black film of fish piece, need not deburring, clean; Obtain whole fish or be cut into fish piece big or small and that thickness is not limit, drain subsequent use;
(2) salt solution is pickled
Whole fish or fish piece after step (1) drained are put in the container; Add good concentration 1%～10% salt solution of allotment, liquid level floods all whole fish or fish piece, stirs; Put pickled 0.5～12h in temperature 1-25 ℃ the environment, pick up and drain after whole fish or fish piece clean with clear water;
(3) alternating temperature is air-cooled drying
Employing has the equipment of scalable temperature and regulates air-cooled drying room temperature, and whole fish or fish piece after step (2) is drained are put into air-cooled drying room, between 10～26 ℃, regulates; Specifically: earlier since 10 ℃, being provided with 1 ~ 2 ℃ is that unit per hour regulates temperature once, progressively increases progressively up and heats up; Until 26 ℃; Then equally with 1 ~ 2 ℃ be unit progressively successively decrease down be cooled to 10 ℃, it is air-dry so to circulate, summer, air-dry time was 6～12 hours; Winter, air-dry time was 8～24 hours, was that standard is controlled air-cooled drying effect with water content to 20%～40% of fish piece;
(4) little fried raw meat that takes off
To pick up in 10～50 seconds through the whole fish of air-cooled drying gained or fish piece little exploding in 200～300 ℃ of deep fats, drain the trapped fuel on whole fish or fish piece surface then;
(5) preparation of pickling liquid and pickling
1. spice extract kind comprises that following one or more the extract and the mass percent of material is: anistree 0.5%-3%, tsaoko 0.5%-3%, cloves 0.5%-3%, Chinese prickly ash 0.01%-1%, capsicum 0.05%-3%, Radix Glycyrrhizae 0.05%-3%, cassia bark 0.05%-3% in the pickling liquid;
2. baste kind and mass percent are in the pickling liquid: ginger juice 0.5%-5%, rock sugar 0.5%-3%, garlic juice 5%-10%, thick broad-bean sauce 0.5%-5%, soy sauce 0.5%-5%, cooking wine 0.5%-5%;
3. the preparation method of each spice extract: fritter or segment are cleaned, are chopped into to various raw materials respectively, add 10-15 times of drinking water of spice quality, soak spice 2h after heating decoct; Intense fire boils back 30min at a simmer, filters with 100 mesh sieves and obtains filtrating for the first time, and filter residue adds the drinking water of 4 times of spice quality again; Fry in shallow oil 30min after boiling; 100 mesh sieves filter and obtain filtrating for the second time, merge filtrating twice, abandon filter residue; With twice filtrating that is merged be concentrated into respectively with the spice mass ratio be 1:1, can obtain above-mentioned spice extract 1. respectively;
4. the preparation method of baste: ginger, garlic and thick broad-bean sauce are squeezed the juice with juice extractor in the ratio of 1:2 with drinking water respectively, after the slag bag removes slag, obtain ginger juice, garlic juice and thick broad-bean sauce respectively;
5. the ratio in " 1. " and " 2. " adds spice extract and baste respectively, and surplus is a drinking water, and mixing can make pickling liquid, and is subsequent use;
6. pickling tasty method is: require to adopt heating and cooking or normal temperature to pickle or vacuum tumbling or pickling liquid and fish piece directly mixed thoroughly according to working condition and local flavor, make pickling liquid tasty in whole fish or fish piece, make put in order fish or the seasoning of fish piece even;
(6) vacuum packaging
Look the packaging bag specification and the market demand with the retort pouch quantitative package through pickling tasty whole fish or fish piece, preferred whole piece fish or every bag 50 gram fish piece vacuum-packedly also seal;
(7) sterilization shortcakeization fish-bone
Adopt the adjustable disinfection equipment of temperature and pressure; Preferred high temperature back-pressure water dip sterilization, cold water back-pressure process for cooling; According to the character of character, product special flavour and the packaging material of pack content foundation as a reference; Can adopt two sections bactericidal assay to carry out sterilization: the phase I sterilization conditions is 115 ℃ of temperature, and operating pressure is 0.1MPa, and the time is 10 ~ 40min; The second stage sterilization conditions is 121 ℃ of temperature, and operating pressure is 0.2MPa, and the time is 10 ~ 40min, and sterilization finishes, and feeds cooling water and forced air to disinfection equipment immediately, under pressurized conditions, makes whole piece fish or the cooling of fish piece in the bag, with the fish-bone shortcakeization;
(8) external packing
To go into outer packaging bag through the vacuum-packed whole piece fish of sterilization shortcakeization fish-bone or fish are packaged, be packaged into finished product, vanning, the sale of can dispatching from the factory after the assay was approved.
3. instant hand according to claim 2 tears the processing method of fish, it is characterized in that, the pickling in the tasty method of said step (5); But heating and cooking is meant putting in the heating appliances through little fried whole fish or fish piece that takes off after raw meat is handled; Adding can be flooded the pickling liquid of whole fish or fish piece, after intense fire boils, keeps little slow fire boiling 10-30min that boils; Pickling liquid is tasty in whole fish or fish piece, makes whole fish or the seasoning of fish piece even.
4. instant hand according to claim 2 tears the processing method of fish; It is characterized in that; Pickling in the tasty method of said step (5), normal temperature are pickled and are meant at normal temperatures and will will place pickling liquid to pickle through little fried whole fish or fish piece that takes off after raw meat is handled, and salting period is 30 ~ 120min; Pickling liquid is tasty in whole fish or fish piece, makes whole fish or the seasoning of fish piece even.
5. instant hand according to claim 2 tears the processing method of fish; It is characterized in that, the pickling in the tasty method of said step (5), the vacuum tumbling is meant putting into rotating vacuum tumbler through little fried whole fish or fish piece that takes off after raw meat is handled; Closed container is arranged in the vacuum tumbler and can reach 50-100mmHg vacuum; Add pickling liquid in the closed container fish piece is immersed in the pickling liquid, rotate tumbling 15-30min, then the vacuum tumbler is returned to normal pressure and static maintenance 30-60min; Then the fish piece is taken out from pickling liquid, drain the surface again.
6. instant hand according to claim 2 tears the processing method of fish; It is characterized in that; Pickling in the tasty method of said step (5); Pickling liquid and fish piece are directly mixed the proportioning that is meant by the whole fish of every 100g quality or fish piece 3 ~ 10mL pickling liquid thoroughly, will in little fried whole fish or fish piece and pickling liquid that takes off after raw meat is handled packed retort pouch simultaneously into, mix thoroughly, but make put in order fish or the seasoning behind sterilization shortcakeization fish-bone of fish piece even.
7. instant hand according to claim 2 tears the processing method of fish; It is characterized in that; Said step (5) is pickled whole fish or fish piece after tasty through pickling liquid and also can be carried out high temperature and smoke; Whole fish or the fish piece pickled after tasty are taken out, and separately whole fish or fish piece are put on the stainless (steel) wire dish, in 180 ℃ of baking ovens, smoke 3～10 minutes.
8. instant hand according to claim 2 tears the processing method of fish, it is characterized in that, the check finished product of said step (8) is to treat that a bag temperature is cooled to below 40 ℃; Clean the surface, and choose several bags at random and be placed in the incubator, preserved 5～7 days down at 37 ℃ ± 1 ℃; If packaging bag is not expanded; Bag is outer still to keep dry, and then this batch products is regarded as sterilizing qualified, can pack warehouse-in.
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103040026A (en) * | 2013-01-24 | 2013-04-17 | 郴州市吴氏蜂业有限责任公司 | Processing technology for prolonging quality guarantee period of flavor fish |
| CN103349306A (en) * | 2013-07-24 | 2013-10-16 | 杨春林 | Flavor fish further processing method |
| CN103380916A (en) * | 2013-07-18 | 2013-11-06 | 潘小英 | Fingered-citron-flavored dried fish processing method |
| CN103404913A (en) * | 2013-08-19 | 2013-11-27 | 广东雨嘉水产食品有限公司 | Drunken tilapia snack food and processing method thereof |
| CN103783570A (en) * | 2014-03-03 | 2014-05-14 | 何晓立 | Dace food and preparation method thereof |
| 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 |
| CN104413437A (en) * | 2013-08-23 | 2015-03-18 | 南通瑞鑫电子电器有限公司 | Method for producing vacuum-packaged instant flavored sturgeon |
| CN104839773A (en) * | 2015-06-04 | 2015-08-19 | 刘富来 | Dace head powder and processing method thereof |
| CN104886649A (en) * | 2014-11-26 | 2015-09-09 | 石台县山园食品有限公司 | Dried wild small river fish preparation method |
| CN104997068A (en) * | 2015-07-01 | 2015-10-28 | 杨胜 | Ready-to-eat juice-soaking pulled fish and processing method thereof |
| CN105211935A (en) * | 2015-11-13 | 2016-01-06 | 西华大学 | A kind of processing technology of instant smoked fish |
| CN105661367A (en) * | 2016-01-12 | 2016-06-15 | 佛山科学技术学院 | Preparation method of honey-vinegar fish |
| CN105901565A (en) * | 2016-04-19 | 2016-08-31 | 凤阳县中都食品有限公司 | Preparation method of culter alburnus product for children |
| CN106213267A (en) * | 2016-07-28 | 2016-12-14 | 凤阳县中都食品有限公司 | A kind of processing technology of nutritious long shelf-life delicious food prunus mume (sieb.) sieb.et zucc. fish |
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| CN102028261A (en) * | 2010-11-15 | 2011-04-27 | 刘富来 | Method for processing braised fish |
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| CN101919434A (en) * | 2010-09-09 | 2010-12-22 | 李霁 | Cold dried fish processing method |
| CN102028261A (en) * | 2010-11-15 | 2011-04-27 | 刘富来 | Method for processing braised fish |
| CN102090669A (en) * | 2011-03-22 | 2011-06-15 | 杭州八鲜禽业有限公司 | Preparation method of liquor-saturated fish |
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103040026A (en) * | 2013-01-24 | 2013-04-17 | 郴州市吴氏蜂业有限责任公司 | Processing technology for prolonging quality guarantee period of flavor fish |
| CN103380916A (en) * | 2013-07-18 | 2013-11-06 | 潘小英 | Fingered-citron-flavored dried fish processing method |
| CN103349306A (en) * | 2013-07-24 | 2013-10-16 | 杨春林 | Flavor fish further processing method |
| CN103349306B (en) * | 2013-07-24 | 2014-12-10 | 杨春林 | Flavor fish further processing method |
| CN103404913A (en) * | 2013-08-19 | 2013-11-27 | 广东雨嘉水产食品有限公司 | Drunken tilapia snack food and processing method thereof |
| CN103404913B (en) * | 2013-08-19 | 2014-09-03 | 广东雨嘉水产食品有限公司 | Drunken tilapia snack food and processing method thereof |
| CN104413437A (en) * | 2013-08-23 | 2015-03-18 | 南通瑞鑫电子电器有限公司 | Method for producing vacuum-packaged instant flavored sturgeon |
| CN103783570A (en) * | 2014-03-03 | 2014-05-14 | 何晓立 | Dace food and preparation method thereof |
| CN103783570B (en) * | 2014-03-03 | 2016-01-20 | 何晓立 | A kind of dace food and preparation method thereof |
| 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 |
| CN104886649A (en) * | 2014-11-26 | 2015-09-09 | 石台县山园食品有限公司 | Dried wild small river fish preparation method |
| CN104839773A (en) * | 2015-06-04 | 2015-08-19 | 刘富来 | Dace head powder and processing method thereof |
| CN104997068A (en) * | 2015-07-01 | 2015-10-28 | 杨胜 | Ready-to-eat juice-soaking pulled fish and processing method thereof |
| CN105211935A (en) * | 2015-11-13 | 2016-01-06 | 西华大学 | A kind of processing technology of instant smoked fish |
| CN105661367A (en) * | 2016-01-12 | 2016-06-15 | 佛山科学技术学院 | Preparation method of honey-vinegar fish |
| CN105901565A (en) * | 2016-04-19 | 2016-08-31 | 凤阳县中都食品有限公司 | Preparation method of culter alburnus product for children |
| CN106213267A (en) * | 2016-07-28 | 2016-12-14 | 凤阳县中都食品有限公司 | A kind of processing technology of nutritious long shelf-life delicious food prunus mume (sieb.) sieb.et zucc. fish |
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