CN102669741B - 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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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, as a main source of human foods protein, receive people's concern 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 the healthy new varieties with meeting the modern diet level.Make a general survey of existing fish processing method and mainly exist following defect: the one, product is sold to give birth to mode processed, 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 entered wide market; The 4th, numerous products have added anticorrisive agent in various degree, it is more to have occurred " malicious cured fish " event that the look of news becomes; The 5th, most product fish-bones do not carry out the shortcake processing, and many people have limited the sale of product because fearing fishbone.
" hand tears " series in the Modern China menu, canvass, and is the life style and customs of ethnic group in ancient times, along with migrating or other exchange waies and drawn and use for reference succession and develop even by people." hand tears " is the justice of spreading out of " hand is grabbed ", 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." to tear fish be exactly through Particular craft by common fish for the hand of the present invention development; zestful not only; chew the strength youngster, and fully keep the nutritional labeling in the flesh of fish, hand tears fishery-ies product makes the aspect such as color reach perfect condition; color and luster is gratifying; aromatic flavour, shortcake and not rotten, too beautiful to be absorbed all at once, has gathered the nutrition and health care effect of various spices and flavoring, and making hand tear fishing gear has that digestion is ventilated, Appetizing spleen-tonifying; kidney is supported in enriching yin, strengthens muscles and bones, the effect such as skin maintenance.
The invention has the beneficial effects as follows that overcoming existing processing method exists perishablely, delicate flavour is 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, toughness and the elastic force of the impression flesh of fish, fully meet the function of chewing of tooth.Tiny flesh of fish silk, also can chew the long time, and the tip of the tongue can lick salty taste, and the flesh of fish silk of chewing, by throat, is felt and significantly satiny and quality also had those various spices to bring and to enrich pleasure of the senses to the consumer.
Summary of the invention
The object of the invention is to overcome above-mentioned the deficiencies in the prior art part, and a kind of edible safety is provided, long shelf-life, all good hands of color tear fish and processing method thereof.
Main technical schemes of the present invention 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, air-cooled drying, the micro-fried de-raw meat of alternating temperature, pickle tasty, high temperature is smoked, vacuum packaging, sterilization shortcakeization fish-bone and external packing and complete.
A kind of above-mentioned instant hand tears the processing method of fish, it is characterized in that operating in accordance with the following steps:
(1) preparation of fish piece
It is that to choose fresh live fish be the raw material fish that described raw material fish is prepared, kind and the size of fish are not limit, preferred fresh dace, and quality control is at 0.2 kilogram～1.0 kilograms/bar, after fish is carried out to de-scaling, cuts open and kill, remove internal organ, remove head (section of not decaptitating of whole fish processing), by the back place, be split into the connected two halves of belly, remove the black film of fish piece inboard, without deburring, clean, whole fish or be cut into size and fish piece that thickness is not limit carries out following process, drain standby;
(2) salt solution is pickled
Whole fish or fish piece after step (1) is drained are inserted in container, add deployed concentration 1%～10% salt solution, liquid level floods whole whole fishes or fish piece, stirs, put pickled 0.5～12h in the environment of temperature 1-25 ℃, pick up after whole fish or fish piece clean with clear water and drain;
(3) alternating temperature is air-cooled drying
Adopt the equipment of temperature-adjustable 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: first since 10 ℃, setting take 1 ~ 2 ℃ per hour regulate temperature once as unit, progressively increase progressively up and heat up, until 26 ℃, then take equally 1 ~ 2 ℃ down be cooled to 10 ℃ as what unit progressively successively decreased, so circulation is air-dry, summer, air-dry time was 6～12 hours, winter, air-dry time was 8～24 hours, treat that fish piece primary colors is to light brown, quality is solid, the water content to 20% of fish piece～40% of take is that standard is controlled air-cooled drying effect,
(4) micro-fried de-raw meat
To micro-exploding in 200～300 ℃ of deep fats pick up in 10～50 seconds through the whole fish of air-cooled drying gained or fish piece, and prevent whole fish or the brown stain of fish piece and remove most of bilgy odour, then drain the trapped fuel on whole fish or fish piece surface;
(5) preparation of pickling liquid and pickling
1. in pickling liquid, spice extract kind comprises that following one or more 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%;
2. in pickling liquid, the kind of baste and mass percent are: 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: various raw materials are cleaned respectively, be chopped into fritter or segment, add 10-15 times of drinking water of spice gross mass, after soaking spice 2h, heating decocts, intense fire boils rear 30min at a simmer, filter and obtain filtrate for the first time with 100 mesh sieves, filter residue adds the drinking water of 4 times of spice gross masses, decoct 30min after boiling, 100 mesh sieves filter and obtain filtrate for the second time, merge filtrate twice, abandon filter residue, by twice merged filtrate, being concentrated into respectively with the spice mass ratio is that 1:1(is that 1 gram raw material finally obtains 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 respectively ginger juice, garlic juice and thick broad-bean sauce;
5. the ratio in " 1. " and " 2. " adds respectively spice extract and baste, and surplus is drinking water, mixes, and can make pickling liquid, standby;
6. pickling tasty method is: according to working condition and local flavor, require to adopt heating and cooking or normal temperature to pickle or vacuum tumbling or pickling liquid and fish piece are directly mixed thoroughly, make that pickling liquid is tasty to be arrived in whole fish or fish piece, make whole fish or the seasoning of fish piece even;
(6) vacuum packaging
Depending on packaging bag specification and the market demand with the retort pouch quantitative package through pickling tasty whole fish or fish piece, preferably whole piece fish or every bag of 50 gram fish pieces, vacuum packaging sealing;
(7) sterilization shortcakeization fish-bone
Adopt the adjustable disinfection equipment of temperature and pressure, preferred high-temperature counter 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 packing content thing as the reference foundation, adopt two sections bactericidal assay to carry out sterilization: the first stage sterilization conditions is 115 ℃ of temperature, 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, time is 10 ~ 40min, sterilization is complete, pass into cooling water and forced air to disinfection equipment immediately, under pressurized conditions, make the bag in the whole piece fish or the fish piece cooling, this production technology can make the packing in whole piece fish or fish piece reach germ-free condition, the while can be by the fish-bone shortcakeization;
(8) external packing
Will through the vacuum-packed whole piece fish of sterilization shortcakeization fish-bone or fish is packaged enter outer packaging bag, be packaged into finished product, vanning, the sale of can dispatching from the factory after the assay was approved.
Pickling in tasty method of described step (5), but heating and cooking refers to, the whole fish after micro-fried defishying or fish piece are put in suitable heating appliances, add the pickling liquid that can flood whole fish or fish piece, after intense fire boils, keep micro-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 tasty method of described step (5), normal temperature is pickled and is referred to that at normal temperatures the whole fish after micro-fried defishying or fish piece are placed in to pickling liquid to be pickled, 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 tasty method of described step (5), the vacuum tumbling refers to puts into rotating vacuum tumbler by the whole fish after micro-fried defishying or fish piece, closed container is arranged in the vacuum tumbler and can reach 50-100mmHg vacuum, in closed container, add pickling liquid that the fish piece is immersed in pickling liquid, rotate tumbling 15-30min, then the vacuum tumbler is returned to normal pressure static maintenance 30-60min, then the fish piece is taken out from pickling liquid, then drain surface.
Pickling in tasty method of described step (5), pickling liquid and fish piece are directly mixed the proportioning referred to by the whole fish of every 100g quality or fish piece 3 ~ 10mL pickling liquid thoroughly, whole fish after micro-fried defishying or fish piece and pickling liquid are packed in retort pouch simultaneously and mixed thoroughly, but make the seasoning after sterilization shortcakeization fish-bone of whole fish or fish piece even.
Described step (5) is pickled whole fish after tasty or fish piece through pickling liquid and also can be carried out high temperature and smoke, and the whole fish after pickling or fish piece are taken out, and separates whole fish or fish piece and puts on the stainless (steel) wire dish, in 180 ℃ of baking ovens, smokes 3～10 minutes.
The check finished product of described step (8) is to treat that a bag temperature is cooled to, below 40 ℃, clean surface, and chooses at random several bags and be placed in incubator, preserve 5～7 days under 37 ℃ ± 1 ℃, if packaging bag is not expanded, bag is outer still to keep dry, this batch products is considered 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, its processing efficiency is high, good product quality, and the storage time is long, the fish-bone shortcakeization, instant, delicious meat, be a kind of mass industrialized production of carrying out, there is pot-stewed fowl food characteristic, features good taste, health, tear 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 product 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 to pickle for a long time, adopt the air-cooled drying technology of alternating temperature to solve the browning in dried fish manufacturing process, the local flavor of the pot-stewed fowl food of tool uniqueness.
The accompanying drawing explanation
Fig. 1 is process chart of the present invention.
The specific embodiment
Below in conjunction with drawings and Examples, the present invention is further described.
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, air-cooled drying, the micro-fried de-raw meat of alternating temperature, pickle tasty, high temperature is smoked, vacuum packaging, sterilization shortcakeization fish-bone and external packing and complete.
A kind of above-mentioned instant hand tears the processing method of fish, it is characterized in that operating in accordance with the following steps:
(1) preparation of fish piece
Select the fresh dace of quality at 0.4 ± 0.1 kilogram/bar, after carrying out de-scaling, cuing open and kill, remove internal organ, by the back place, be split into the connected two halves of belly, remove the black film of belly inboard, not deburring, clean, and drains standby;
(2) salt solution is pickled
Dace after step (1) is drained is put in pickled cylinder, adds deployed concentration 2% salt solution, and liquid level floods whole daces, stirs, and puts pickled 8h in the environment of 2 ℃ of temperature, picks up after fish is cleaned with clear water and drains;
(3) alternating temperature is air-cooled drying
Adopt the equipment of temperature-adjustable to regulate air-cooled drying room temperature, dace after step (2) is drained is put into air-cooled drying room, between 10～26 ℃, regulate, specifically: first since 10 ℃, setting take 1 ~ 2 ℃ per hour regulate temperature once as unit, progressively increase progressively up and heat up, until 26 ℃, then take equally 1 ~ 2 ℃ down be cooled to 10 ℃ as what unit progressively successively decreased, so circulation is air-dry 10 hours, treat that the fish color is to light brown, quality is solid, and the water content to 30 of fish piece ± 5% of take is the air-cooled drying effect of standard control;
(4) micro-fried de-raw meat
To prevent the fish brown stain and remove most of bilgy odour through air-cooled drying gained dace micro-fried picking up in 25 seconds in 250 ℃ of deep fats, then drain the trapped fuel on fish surface;
(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 preferably ma of the Hakkas wine) 4%, drinking water 69.8%;
2. the preparation method of each spice extract: various raw materials are cleaned respectively, be chopped into fritter or segment, add 10 times of drinking water of spice quality, after soaking spice 2h, heating decocts, intense fire boils rear 30min at a simmer, filter and obtain filtrate for the first time with 100 mesh sieves, filter residue adds the drinking water of 4 times of spice gross masses, decoct 30min after boiling, 100 mesh sieves filter and obtain filtrate for the second time, abandon filter residue, merge filtrate twice, by twice merged filtrate, being concentrated into respectively with the spice total mass ratio is that 1:1(is that 1 gram raw material finally obtains the 1ml extract), 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 respectively ginger juice, garlic juice and thick broad-bean sauce;
4. prepare the 100kg pickling liquid, reserve feed water 69.8kg, add successively 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 preferably ma of the Hakkas wine) 4 kg to mix, can make pickling liquid, standby;
5. pickling tasty method is: at normal temperatures the fish after micro-fried defishying is placed in to pickling liquid and pickles, salting period is 90min, and pickling liquid is tasty in fish, makes the fish seasoning even.
Describedly pickle tasty method and can also can adopt heating and cooking or vacuum tumbling or pickling liquid and fish directly to mix thoroughly according to working condition and local flavor requirement, specifically depending on working condition;
(6) vacuum packaging
Depending on packaging bag specification and the market demand with the retort pouch quantitative package through pickling tasty dace, preferably 2/bag, vacuum packaging sealing;
(7) sterilization shortcakeization fish-bone
Adopt the adjustable disinfection equipment of temperature and pressure, preferred high-temperature counter 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 packing content thing as the reference foundation, adopt two sections bactericidal assay to carry out sterilization: the first stage sterilization conditions is 115 ℃ of temperature, operating pressure is 0.1MPa, and the time is 20min; The second stage sterilization conditions is 121 ℃ of temperature, operating pressure is 0.2MPa, time is 25min, sterilization is complete, pass into cooling water and forced air to disinfection equipment immediately, under pressurized conditions, make the fish in bag cooling, this production technology can make the fish in packing reach germ-free condition, simultaneously can be by 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 tasty method of described step (5), but heating and cooking refers to, the fish after micro-fried defishying is put in suitable heating appliances, add the pickling liquid that can flood whole fishes, after intense fire boils, keep micro-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 tasty method of described step (5), the vacuum tumbling refers to puts into rotating vacuum tumbler by the whole fish after micro-fried defishying, closed container is arranged in the vacuum tumbler and can reach 50-100mmHg vacuum, in closed container, add pickling liquid that fish is immersed in pickling liquid, rotate tumbling 25min, then the vacuum tumbler is returned to normal pressure static maintenance 40min, then fish is taken out from pickling liquid, then drain surface.
Pickling in tasty method of described step (5), pickling liquid and fish piece are directly mixed the proportioning referred to by the whole fish 4mL of every 100g quality pickling liquid thoroughly, whole fish after micro-fried defishying and pickling liquid are packed in retort pouch simultaneously and mixed thoroughly, but make the seasoning after sterilization shortcakeization fish-bone of whole fish even.
Described step (5) is pickled whole fish after tasty or fish piece 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 described step (8) is to treat that a bag temperature is cooled to, below 40 ℃, clean surface, and chooses at random several bags and be placed in incubator, preserve 5～7 days under 37 ℃ ± 1 ℃, if packaging bag is not expanded, bag is outer still to keep dry, this batch products is considered as sterilizing qualified, can pack warehouse-in.
Claims (5)
1. an instant hand tears the processing method of fish, it is characterized in that, its basic production technology comprises that the raw material fish is prepared, pickled, air-cooled drying, the micro-fried de-raw meat of alternating temperature, pickle tasty, high temperature is smoked, vacuum packaging, sterilization shortcakeization fish-bone and external packing and complete;
Its processing method, operation in accordance with the following steps:
(1) preparation of fish
Select the dace of quality at 0.2 kilogram～1.0 kilograms/bar, after fish is carried out to de-scaling, cuts open and kill, remove internal organ, by the back place, be split into the connected two halves of belly, remove inboard black film, without deburring, clean, obtain whole fish or be cut into fish piece big or small and that thickness is not limit, drain standby;
(2) salt solution is pickled
Whole fish or fish piece after step (1) is drained are put in container, add deployed concentration 1%～10% salt solution, liquid level floods whole whole fishes or fish piece, stirs, put pickled 0.5～12h in the environment of temperature 1-25 ℃, pick up after whole fish or fish piece clean with clear water and drain;
(3) alternating temperature is air-cooled drying
Employing has the equipment of temperature-adjustable and regulates 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: first since 10 ℃, setting take 1 ~ 2 ℃ per hour regulate temperature once as unit, progressively increase progressively up and heat up, until 26 ℃, then take equally 1 ~ 2 ℃ down be cooled to 10 ℃ as what unit progressively successively decreased, so circulation is air-dry, summer, air-dry time was 6～12 hours, winter, air-dry time was 8～24 hours, the water content to 20% of whole fish or fish piece～40% of take is that standard is controlled air-cooled drying effect,
(4) micro-fried de-raw meat
To micro-exploding in 200～300 ℃ of deep fats pick up in 10～50 seconds through the whole fish of air-cooled drying gained or fish piece, then drain the trapped fuel on whole fish or fish piece surface;
(5) preparation of pickling liquid and pickling
1. in pickling liquid, spice extract kind comprises that following one or more 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%;
2. in pickling liquid, baste kind and mass percent are: 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 respectively, are chopped into to various raw materials, add 10-15 times of drinking water of spice quality, after soaking spice 2h, heating decocts, intense fire boils rear 30min at a simmer, filter and obtain filtrate for the first time with 100 mesh sieves, filter residue adds the drinking water of 4 times of spice quality again, decoct 30min after boiling, 100 mesh sieves filter and obtain filtrate for the second time, merge filtrate twice, abandon filter residue, by twice merged filtrate, being concentrated into respectively with the spice mass ratio is 1:1, can obtain respectively above-mentioned spice extract 1.;
4. the preparation method of baste: ginger, garlic and raw material 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 respectively ginger juice, garlic juice and thick broad-bean sauce;
5. add respectively spice extract and baste in the ratio in " 1. " and " 2. ", surplus is drinking water, mixes, and can make pickling liquid, standby;
6. pickling tasty method is: require to adopt heating and cooking or normal temperature is pickled or vacuum tumbling or pickling liquid and whole fish or fish piece are directly mixed thoroughly according to working condition and local flavor, make that pickling liquid is tasty to be arrived in whole fish or fish piece, make whole fish or the seasoning of fish piece even;
(6) high temperature is smoked
Whole fish or the fish piece pickled after tasty are taken out, separate whole fish or fish piece and put on the stainless (steel) wire dish, smoke 3～10 minutes in 180 ℃ of baking ovens;
(7) vacuum packaging
Depending on packaging bag specification and the market demand with the retort pouch quantitative package through pickling tasty whole fish or fish piece, select whole fish or every bag of 50 gram fish pieces, vacuum packaging sealing;
(8) sterilization shortcakeization fish-bone
Adopt the adjustable disinfection equipment of temperature and pressure, select high-temperature counter 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 packing content thing as the reference foundation, adopt two sections bactericidal assay to carry out sterilization: the first stage sterilization conditions is 115 ℃ of temperature, 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 is complete, passes into cooling water and forced air to disinfection equipment immediately, under pressurized conditions, make the bag in whole fish or the fish piece cooling, by the fish-bone shortcakeization;
(9) external packing
Will through the vacuum-packed whole fish of sterilization shortcakeization fish-bone or fish is packaged enter outer packaging bag, be packaged into finished product, vanning, the sale of dispatching from the factory after the assay was approved.
2. instant hand according to claim 1 tears the processing method of fish, it is characterized in that, pickling in tasty method of described step (5), but heating and cooking refers to, the whole fish after micro-fried defishying or fish piece are put in heating appliances, add the pickling liquid that can flood whole fish or fish piece, after intense fire boils, keep micro-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.
3. instant hand according to claim 1 tears the processing method of fish, it is characterized in that, pickling in tasty method of described step (5), normal temperature is pickled and is referred to that at normal temperatures the whole fish after micro-fried defishying or fish piece are placed in to pickling liquid to be pickled, 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.
4. instant hand according to claim 1 tears the processing method of fish, it is characterized in that, pickling in tasty method of described step (5), the vacuum tumbling refers to puts into rotating vacuum tumbler by the whole fish after micro-fried defishying or fish piece, closed container is arranged in the vacuum tumbler and reach 50-100mmHg vacuum, in closed container, add pickling liquid that whole fish or fish piece are immersed in pickling liquid, rotate tumbling 15-30min, then the vacuum tumbler is returned to normal pressure static maintenance 30-60min, then whole fish or fish piece are taken out from pickling liquid, drain again surface.
5. instant hand according to claim 1 tears the processing method of fish, it is characterized in that, pickling in tasty method of described step (5), pickling liquid and whole fish or fish piece are directly mixed the proportioning referred to by the whole fish of every 100g quality or fish piece 3 ~ 10mL pickling liquid thoroughly, whole fish after micro-fried defishying or fish piece and pickling liquid are packed in retort pouch simultaneously and mixed thoroughly, make the seasoning after sterilization shortcakeization fish-bone of whole fish or fish piece even.
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| 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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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912126A (en) * | 2010-08-17 | 2010-12-15 | 刘富来 | Instant salt baked fish processing method |
| 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 |
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2012
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912126A (en) * | 2010-08-17 | 2010-12-15 | 刘富来 | Instant salt baked fish processing method |
| 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 |
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