CN102823888A - Dried fish floss prepared from freshwater fish and industrial preparation method for dried fish floss - Google Patents
Dried fish floss prepared from freshwater fish and industrial preparation method for dried fish floss Download PDFInfo
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Abstract
The invention discloses dried fish floss prepared from freshwater fish and an industrial preparation method for the dried fish floss. The preparation method comprises the following steps of: killing of the fish, curing of fish bodies, steaming of the fish bodies, flesh separation of the fish bodies, dehydration of particulate pasty fish flesh, seasoning of the particulate pasty fish flesh, floss frying of the particulate pasty fish flesh, inspection and packaging of the dried fish floss, and the like. The moisture content of the dried fish floss prepared by the preparation method is as low as 15 to 18 percent, so that the dried fish floss can be stored for a long time, and cannot be deteriorated after being kept in cold storage for 4 months, the addition of food additives and preservatives into the dried fish floss prepared from the freshwater fish is avoided, and the naturalness of the dried fish floss can be ensured. The method for preparing the dried fish floss from the freshwater fish is suitable for industrial application, the production efficiency of the dried fish floss is high, and particularly problems about the efficiency and cost of the preparation of the dried fish floss from the freshwater fish are solved.
Description
Technical field
The present invention relates to the processing method of fish food, be specifically related to flesh of fish pine and the industrialized process for preparing thereof of a kind of fresh-water fishes.
Background technology
Nutritious, delicious characteristics such as good to eat, easy to carry that dried meat floss has are processed after generally removing moisture with lean meat, chicken or the flesh of fish of pig.For flesh of fish pine wherein, modern nutriology is classified it as infant's nutrient excellent product, and dried fish floss comes out at the top in the food after infant's wean.Protein, calcium, vitamin B1, vitamin B2 and niacin content are higher in the flesh of fish pine, and the protein in the flesh of fish pine belongs to solubility more, and its fatty fusing point is low, connective tissue is few, is digested and assimilated by the people easily.Flesh of fish pine is not only and supplies with child's protein and calcareous good food, for children replenish the calcium, old man, patient's nutrition ingests also helpful.
The production method of flesh of fish pine can be divided into three kinds usually, and the one, comprise raw material processing, boiling, stranding pine, the processing method of frying the flesh of fish pine of steps such as pine; The 2nd, comprise that raw material is handled, baking, prick the processing method of steps such as pine, Cheng Rong; The 3rd, comprise the processing method of steps such as raw material processing, preliminary drying, roll-in, stir-fry pine.In the aforementioned production method, the flesh of fish separated to be making one of committed step of oppressing loose finished product with fishbone.
For example Chinese patent document CN 1846536A (application number is 200610031288.4) discloses a kind of technology of the production dried fish floss that is the main body with the fishbone seperator; Cook the flesh of fish with precooker earlier, press dry the flesh of fish that cooks, rub pine after pressing dry immediately with the hands with squeezer; The flesh of fish behind the stranding pine is put into loosening machine by sauting and is fried pine; Use the fishbone separator for processing again, separate the dried fish floss obtain and carry out seasoning, fry crisp, packing, detect and obtain finished product after qualified.But the document will be oppressed with being placed on separating of fishbone and fried after the pine, and separation method is complicated, and cost is higher, and separating effect is relatively poor.The method of the document is when separating dried fish floss and fishbone; Earlier under spiral air-flow and gravity effect; Make heavier fishbone fall into the receipts slag cloth bag of organism bottom, then make that with separating screen lighter fishbone can not pass through screen cloth, receive the slag cloth bag and fall under gravity at After-Body.Because dried fish floss and fishbone are intertwined, this separation method can not thoroughly separate dried fish floss and fishbone.
Chinese patent document CN 102144785 A (application number is 201010110090.1) disclose a kind of processing method of oppressing pine, and its selected raw material mainly is the fish piece of the deep-sea fish after having cut apart.For fresh-water fishes, then the raw material fish is removed scale, internal organ, head, tail, water flush away bloodiness impurity again, draining is for use.To separate good fish piece then and put into pot and boil about 20 minutes, pull cooling out with boiling water; The batching of seasoning and fish piece fried with moderate heat in loosening machine by sauting steep to fish silk muscle fibre loosely, take the dish out of the pot, choose the impurity such as coke button of oppressing in the pine, the residue dried fish floss is used the vial can.This method only is applicable to the making that need not to remove the fresh-water fishes of fishbone or the flesh of fish pine that the deep-sea fish piece is raw material.If the fresh-water fishes of adopting spinosity during as the raw material fish, include a large amount of fishbones in the flesh of fish pine that then finally obtains.Therefore, the fresh-water fishes that the inapplicable raw material fish of this method is a spinosity, otherwise, can when the edible this flesh of fish of people is loose, human body be worked the mischief.In addition, Chinese patent document CN102144784A (application number is 201010110085.6) also belongs to this situation.Chinese patent document CN102379432A (application number is 201010274730.2) is that labour intensity is big though sort out fishbone while hot in boiling with after smashing to pieces with manually-operated one, the 2nd, also choose unclean, and still there is the hidden danger that human body is worked the mischief.
Chinese patent document CN 102524836 A (application number is 201210027313.7) disclose a kind of processing method of tuna dried meat floss; After tuna thawed; Cut open into and carry out seasoning with flavoring after fillet clean; Fish meat sheet after the seasoning send into dry in the drying room to fillet moisture be 25% to 30%, take out fillet and use baking machine to toast the back on rolling-loosening machine, to roll, then Cheng Song in Cheng Songji; Be 16% to 18% through being dried to moisture more at last, dried fish floss is cooled to pack after the room temperature and is finished product.This method needs after the back that thaws is cutd open into fillet by manual work with tuna, just can carry out follow-up processing, also need artificial removal's spur, thereby operating efficiency is comparatively low.In addition, tuna is a kind of ocean fish, does not have the sort of spinule that is present in the flesh of fish of fresh-water fishes.
Chinese patent document CN2483956Y (number of patent application: 01235878.9) disclose a kind of running roller squeezing roll cartridge type and adopted flesh of fish machine, this equipment " being that the running roller squeezing roll cartridge type of leaning on compression roller wheel set generation extruding force to adopt the flesh of fish is adopted flesh of fish machine " (the 1st page of inverse of specification the 9th row)." perforated cylinder and annular woven belt contact-making surface are for adopting the meat zone; behind fish topping, internal organ, and fish body symmetry is cut open, sends into material holding tray; under the deadweight effect; through fish body guiding road, get into by the space that perforated cylinder and annular woven belt constituted, adopt meat " (specification walks to the 6th row for the 4th page the 4th) wherein.Have foregoing description to know, this meat of adopting of adopting flesh of fish machine is the meat of adopting to living fish.
Summary of the invention
Technical problem to be solved by this invention provides flesh of fish pine and the industrialized process for preparing thereof of a kind of fresh-water fishes.
The technical scheme that realizes the industrialized process for preparing of the flesh of fish pine that a kind of fresh-water fishes are provided in the object of the invention is may further comprise the steps:
1. slaughtering of fish: the raw material fish is removed fish scale, internal organ, fish head, fish belly black film and fish tail and obtains the fish body, and it is for use to clean the fish body with cold water then; Said raw material fish is the spinosity fresh-water fishes.
2. pickling of fish body: the fish body that 1. step is cleaned soaks 10h～14h and accomplishes pickling of fish body in preserved materials, the concentration of salt is 8wt%～15wt% in the preserved materials.
3. steaming of fish body: the fish body and function water rinse after 2. step pickled is removed the top layer preserved materials, sends in the steam box then to cook, and from steam box, takes out the back and floats cold with clear water.
4. the fish body adopt meat: float cold fish body with clear water and send in the flesh of fish fishbone seperator fish body is adopted meat and obtained the particle pasty state flesh of fish what 3. step obtained, when adopting meat, the flesh of fish of adopting thoroughly separates with fishbone.
5. the dehydration of the particle pasty state flesh of fish: the particle pasty state flesh of fish that 4. step obtains is put into the centrifuge centrifugal dehydration, and the moisture content of the particle pasty state flesh of fish after the dehydration is 45%～50%.
6. the stir-fry pine and the seasoning of the particle pasty state flesh of fish: the particle pasty state flesh of fish after the dehydration that 5. step is obtained places loosening machine by sauting to fry pine; In the process of frying pine, put into flavoring; Make in the water evaporates in the particle pasty state flesh of fish even with flavoring for mixture; The particle pasty state flesh of fish wherein then becomes fluffy curling filiform gradually, and this curling filiform is flesh of fish pine; Said flavoring comprises salt, white sugar, white pepper powder and spice.
7. oppress check and the packing of pine: organoleptic indicator, moisture content and the microbiological indicator of the flesh of fish pine that 6. the inspection step obtains, qualified back are 0 ℃～15 ℃ sterile workshop vacuum sealed package in temperature.
Above steps ①, said the barbed fish slaughter weight limitation, greater than or equal to 1500 grams of weight single raw fish, raw fish to the scales at will, guts, head, tail and belly of the fish after the black film , would also need to fish along the spinal bones and raw fish cut in half to get the fish; said barbed fish as grass carp, silver carp, black carp, bighead carp, carp, catfish, white fish, puffer fish, Aung male bamboo shell fish or fish, or fish in the above-mentioned two or three or four or five kinds.
Above-mentioned steps 2. in, also comprise ginger, caraway, garlic, rice vinegar and rice wine in the preserved materials; Step 3. in, during fish body rinsing after pickling, be under agitation, with the cold rinse fish body of 4～6 times of fish body volumes 2～5 times, each used time of rinsing is 10min～20min, the temperature of used cold water is 4 ℃～10 ℃.
Above-mentioned steps 6. in, the weight ratio of the particle pasty state flesh of fish after flavoring and the dehydration is (2～3): 100; The composition and the parts by weight thereof of flavoring are following: 15～25 parts of salt, 400～600 parts of white sugar, 80～120 parts of white pepper powders, 20～40 parts of spices; Said spice is a five-spice powder.
Above-mentioned steps 6. in, during the seasoning of the particle pasty state flesh of fish, also add dry powder, the weight ratio of the particle pasty state flesh of fish after dry powder and the dehydration is (5～25): 100; Dry powder is peameal, walnut powder, lycopodium powder or black sesame powder, or the combination of two or three in the described various dry powder or four kind.
Above-mentioned steps is when 7. the particle pasty state flesh of fish is fried pine: the particle pasty state flesh of fish after the seasoning that 6. step is obtained places loosening machine by sauting; 70 ℃～80 ℃ of control frying temperature; The rotating speed of perching knife is 40～50 rev/mins, and the finish water content of flesh of fish pine of frying 5～6 hours, frying is 15%～18%.
Like the prepared flesh of fish pine of the industrialized process for preparing of described fresh-water fishes dried meat floss.The water content of this flesh of fish pine is 15%～18%.
The technical scheme that realizes the flesh of fish pine that a kind of fresh-water fishes are provided in the object of the invention is: the flesh of fish bale breaking of described fresh-water fishes is drawn together the curling thread flesh of fish that is, and does not have any fishbone, and water content is 15%～18%; The flesh of fish of adopting thoroughly separates with fishbone in the preparation process of this flesh of fish pine; Described fresh-water fishes are the spinosity fresh-water fishes.
The barbed fish slaughter weight limitation, said barbed fish as grass carp, silver carp, black carp, bighead carp, carp, catfish, white fish, puffer fish, bamboo shell fish or Ang male fish , or a variety of fish in the two or three or four or five kinds.
The present invention has positive effect:
(1) the raw material fish of the flesh of fish of fresh-water fishes of the present invention pine is spinosity fresh-water fishes (comprising carp and four large Chinese carps); Be provided with the step of pickling of fish body among the preparation method of fresh-water fishes dried meat floss specially, and the step of pickling of fish body is placed on steaming before the step of fish body.After when pickling the fish body being soaked more than 10 hours in salt solution, oppress more solidly, make that not only the flesh collecting rate of the granular flesh of fish is higher in the subsequent step, and make fishbone thorough with separating of the flesh of fish.The step of pickling of fish body is placed on steaming before the step of fish body; The flesh of fish pine that then helps frying is thread, fluffy softness, taste good; The condition of adding each road procedure of processing is comparatively gentle, so the nutriment of fresh-water fishes dried meat floss of the present invention reservation situation is better.
(2) the loose moisture content of the flesh of fish according to the present invention's preparation is preferably 15%～18%; Because moisture content is lower; Therefore oppressing pine can preserve the long period; Refrigeration is deposited and was never degenerated in 4 months, thereby can be not with food additives and anticorrisive agent, to guarantee the natural sex of flesh of fish dried floss food in the fresh-water fishes dried meat floss of the present invention's preparation.
(3) for the fishy smell of the fresh water flesh of fish, the present invention is through removing raw meat, pickle immersion treatment and remove fishy smell before steaming, and adds flavorings such as dry fruit, pepper frying the pine back, further eliminated flesh of fish fishy smell.
(4) among the preparation method of the present invention, will the step that steam of fish body be placed on the fish body is adopted before the step of meat, the filiform that helps frying loose macrura reevesii dried meat floss has bulkiness and long length preferably.If earlier fresh fish is adopted meat, then when frying pine, can not obtain thread flesh of fish pine, can only obtain granular flesh of fish pine.
(5) method for preparing the fresh-water fishes dried meat floss of the present invention is fit to industrial applications, and the production efficiency of flesh of fish pine is high, has especially solved with fresh-water fishes the cure fish efficient and the cost problem of dried meat floss.
The specific embodiment
(flesh of fish pines of embodiment 1, fresh-water fishes)
The be thread flesh of fish of main component of the flesh of fish pine of the fresh-water fishes of present embodiment for curling, no any fishbone in the flesh of fish pine of these fresh-water fishes, its water content is 15%～18%; The flesh of fish of adopting thoroughly separates with fishbone in the preparation process of this flesh of fish pine.Described fresh-water fishes are the spinosity fresh-water fishes.
Above barbed fish slaughter weight limitation, said barbed fish as grass carp, silver carp, black carp, bighead carp, carp, catfish, white fish, puffer fish, bamboo shell fish or Ang male fish, The fish in the above or two or three or four or five kinds.
(industrialized process for preparing of the flesh of fish pine of embodiment 2, fresh-water fishes)
The fresh-water fishes dried meat floss of present embodiment is the flesh of fish pine of the fresh-water fishes of embodiment 1, and its industrialized process for preparing may further comprise the steps:
1. slaughtering of fish: the raw material fish is removed fish scale, internal organ, fish head, fish belly black film and fish tail and obtains the fish body, and it is for use to clean the fish body with cold water then.Said cold water is the water that meets sanitary standard for drinking water, and following water all meets sanitary standard for drinking water.
Said raw material fish meets the regulation of agricultural industry criteria " the common fresh-water fishes of NY 5053-2005 pollution-free food "; Be non-harmful spinosity fresh-water fishes; The wall scroll weight of the raw material fish of being selected for use is not limit; For the wall scroll raw material fish of weight, then after the raw material fish is removed fish scale, internal organ, fish head, fish belly black film and fish tail, also need again the raw material fish half-and-half to be cut open and to obtain the fish body along the spinal bone of fish more than or equal to 1500 grams.The barbed fish as grass carp, silver carp, black carp, bighead carp, carp, catfish, white fish, puffer fish, bamboo shell fish or Ang male fish, or fish in the above-mentioned two or three or four kinds or five kinds.Consider production cost, select four large Chinese carps usually for use, promptly grass carp, silver carp, black carp, bighead also can be selected carp for use, and the raw material fish in the present embodiment is the grass carp of wall scroll weight about 4 kilograms.
2. pickling of fish body: at first prepare preserved materials, take by weighing the raw material of following weight portion: 500 parts in ginger, 200 parts in caraway, 50 parts in garlic, 100 parts of rice vinegars, 50 parts in rice wine, salt constant weight.Above-mentioned raw materials is joined in the cold boiling water of 75000 weight portions, stir, the concentration of salt is 8wt%～15wt% (being 10wt% in the present embodiment) in the preserved materials; Wherein ginger, caraway, garlic all are cut into the particle of mung bean size and remove the raw meat effect so that bring into play it as far as possible.The total amount of preserved materials can all be immersed in handled fish body wherein.
The fish body that step is 1. clean soaks 10h～14h (being 12h in the present embodiment) and accomplishes pickling of fish body in above-mentioned preserved materials, guarantee in the immersion process that the fish body is immersed in the preserved materials fully.Common fish body with 50 kilograms is immersed in the preserved materials of the water that contains 75kg.
These remove the raw meat material owing to contain ginger, caraway, garlic, rice vinegar, rice wine in the preserved materials, therefore the fish body are immersed in the fishy smell that wherein can remove the flesh of fish, after the immersion fish body are taken out the basic news in back and do not go out fishlike smell.
Above-mentioned ginger, caraway, the garlic that removes in the raw meat material is used in the curing process of fish body; Rather than be used in the frying process of flesh of fish pine; Therefore can there be ginger, caraway, garlic in the flesh of fish pine of frying, can in edible process, do not have ginger etc. and influence eating mouth feel.Therefore remove the raw meat material and not only realized removing the raw meat effect, and can in flesh of fish pine, not stay residue.
Owing to contain salt in the preserved materials, the fish body soaks more than 10 individual hours in the salt solution of above-mentioned concentration after, oppress more solidly, not only help separating of fishbone and the flesh of fish, and make that the flesh of fish pine of frying is comparatively fluffy, taste good.
3. steaming of fish body: the fish body and function cold rinse after 2. step pickled is removed the top layer preserved materials; Send into then that water steam cooks in the steam box; Temperature is 110 ℃ (water vapor pressure is 0.14MPa) in the steam box, steams 12 minutes, then the fish body is taken out the back from steam box and floats cold with clear water.
When the fish body after above-mentioned the pickling is used cold rinse in potcher; Be to stir at a slow speed down, with the cold rinse fish body of 4～6 times of fish body volumes 2～5 times, the used time of rinsing is 10min～20min at every turn; The temperature of used cold water is 4 ℃～10 ℃, preferred 4 ℃～6 ℃.
The fish body and function clear water that cooks that takes out in the above-mentioned steam box floats when cold, in potcher, stirs at a slow speed down, and with the clear water rinsing fish body of 4～6 times of fish body volumes 2～5 times, the used time of rinsing is 10min～20min at every turn, and the temperature of used clear water is 15 ℃～25 ℃.
4. the fish body adopt meat: float cold fish body with clear water and send in the flesh of fish fishbone seperator what 3. step obtained, will oppress with fishbone and separate, the particle pasty state that obtains after the collection separation is oppressed.In the fish body that the described particle pasty state flesh of fish is extruded when pushing the fish body for the graininess flesh of fish moisture mixture.
It is that the running roller squeezing roll cartridge type of CN2483956Y is adopted flesh of fish machine and (annular woven belt wherein is replaced by the food-grade rubber conveyer belt that flesh of fish fishbone seperator present embodiment is selected Patent document number for use; Perforated cylinder wherein is set at the stainless steel perforated cylinder; Described hole is adopts the meat hole) oppress adopt meat; And the separating of the flesh of fish and fishbone, the stainless steel drum that utilizes band to adopt the meat hole pushes the fish body with rubber strip, and the aperture of adopting the meat hole is set at 2 to 5 millimeters (present embodiment is 3.5 millimeters); Distance between the adjacent edge of adopting the meat hole is set at 2 to 6 millimeters (present embodiment is 3 millimeters); The flesh of fish is extruded and is graininess and gets in the stainless steel drum through the meat hole of adopting of cylinder, extrudes the contained moisture content of fish body in the time of extruding, and makes the moisture content mutual group of extruding of the graininess flesh of fish and fish body become the particle pasty state to oppress.The resulting flesh of fish mainly is that granularity is slightly less than the graininess flesh of fish of adopting aperture, meat hole when beginning to adopt meat; So the flesh of fish that present embodiment begins to be adopted mainly is a granularity is the graininess flesh of fish of 3.0 millimeter; Along with its granularity of rolling of cylinder can increase, the big granularity that reaches 5 millimeters.The fishbone of fish body and fish-skin are stayed between cylinder and the rubber strip, thereby make the flesh of fish of being adopted thoroughly separate with fishbone with fish-skin, and the flesh collecting rate of fish body is 60%～70%.
5. the dehydration of the particle pasty state flesh of fish: the particle pasty state flesh of fish that 4. step obtains is put into centrifuge, centrifugal dehydration under 1800rpm～2000rpm rotating speed, the moisture content of the particle pasty state flesh of fish after the dehydration is 45%～50%.
6. the stir-fry pine and the seasoning of the particle pasty state flesh of fish: the particle pasty state flesh of fish after the dehydration that 5. step is obtained places loosening machine by sauting, 70 ℃～80 ℃ of control frying temperature, and the rotating speed of perching knife is 40～50 rev/mins, frying 5～6 hours; In the process of frying pine, put into flavoring, make moisture in the particle pasty state flesh of fish evenly in the evaporation; Even with flavoring for mixture; The particle pasty state flesh of fish wherein then becomes fluffy curling filiform gradually, and this curling filiform is flesh of fish pine, and the water content of this flesh of fish pine is 17%.
The weight ratio of the particle pasty state flesh of fish after above-mentioned flavoring and the dehydration is (2～3): 100.
The composition and the parts by weight thereof of said flavoring are following: 30 parts of the spices that 20 parts of salt, 500 parts of white sugar, 100 parts of white pepper powders, common food seasoning and adjusting incense are used (spice of present embodiment is a five-spice powder).Used flavoring all meets the relevant national standard and the regulation of industry standard.
For nutrition that increases flesh of fish pine and the value that increases flesh of fish pine, can also add dry powder.The weight ratio of the particle pasty state flesh of fish after dry powder and the dehydration is (5～25): 100.Dry powder comprises peameal, walnut powder, lycopodium powder or black sesame powder etc.Added dry powder can be selected an adding, also can two or three combination add, also can four kinds all add.
The adding of dry powder has not only promoted the nutritive value of flesh of fish pine, and dry powder can be suppressed the fishy smell of the flesh of fish.
Above-mentioned walnut powder, lycopodium powder and black sesame powder are to be rolled into powder by corresponding dry fruit, and wherein walnut kernel meets the regulation of forestry industry standard " LY/T 1922-2010 walnut kernel "; SEMEN PINI KORAIENSIS selects drying, no moth for use, do not have go mouldy, free from extraneous odour, the normal product of color and luster, and the regulation of sanitary index National standard " GB 16326-2005 nut food hygienic standard "; Sesame meets corresponding industry standard equally.
8. oppress check and the packing of pine: organoleptic indicator, moisture content (whether 15%～18%) and the microbiological indicator of the flesh of fish pine that 7. the inspection step obtains, qualified back are 0 ℃～15 ℃ sterile workshop vacuum sealed package in temperature.
Examination by sensory organs result such as the following table 1 of the flesh of fish pine of present embodiment preparation:
Table 1
The check result of the microbiological indicator of the flesh of fish pine of present embodiment preparation is following: total plate count/(CFU/g)≤30000, coliform/(MPN/100g)≤30, pathogenic bacteria (salmonella, Shigella, staphylococcus aureus) do not detect.So regulation of the microbiological indicator National standard " GB 2726-2005 cooked meat product sanitary standard " of the flesh of fish pine of present embodiment preparation.
The detection of above-mentioned total plate count is measured according to the method for national standard " GB/T 4789.2-2010 food microbiological analysis total plate count mensuration " defined; The detection of coliform is measured according to the method for national standard " GB/T 4789.3-2010 food microbiological analysis Escherichia coli counting " defined; The detection of salmonella is measured according to the method for national standard " check of GB/T 4789.4-2010 food microbiological analysis salmonella " defined; The detection of Shigella is measured according to the method for national standard " check of GB/T 4789.5-2012 food microbiological analysis Shigella " defined; The detection of staphylococcus aureus is measured according to the method for national standard " check of GB/T 4789.10-2010 food microbiological analysis staphylococcus aureus " defined.
Claims (10)
1. the industrialized process for preparing of the flesh of fish of fresh-water fishes pine is characterized in that may further comprise the steps:
1. slaughtering of fish: the raw material fish is removed fish scale, internal organ, fish head, fish belly black film and fish tail and obtains the fish body, and it is for use to clean the fish body with cold water then; Said raw material fish is the spinosity fresh-water fishes;
2. pickling of fish body: the fish body that 1. step is cleaned soaks 10h～14h and accomplishes pickling of fish body in preserved materials, the concentration of salt is 8wt%～15wt% in the preserved materials;
3. steaming of fish body: the fish body and function water rinse after 2. step pickled is removed the top layer preserved materials, sends in the steam box then to cook, and from steam box, takes out the back and floats cold with clear water;
4. the fish body adopt meat: float cold fish body with clear water and send in the flesh of fish fishbone seperator fish body is adopted meat and obtained the particle pasty state flesh of fish what 3. step obtained, when adopting meat, the flesh of fish of adopting thoroughly separates with fishbone;
5. the dehydration of the particle pasty state flesh of fish: the particle pasty state flesh of fish that 4. step obtains is put into the centrifuge centrifugal dehydration, and the moisture content of the particle pasty state flesh of fish after the dehydration is 45%～50%;
6. the stir-fry pine and the seasoning of the particle pasty state flesh of fish: the particle pasty state flesh of fish after the dehydration that 5. step is obtained places loosening machine by sauting to fry pine; In the process of frying pine, put into flavoring; Make in the water evaporates in the particle pasty state flesh of fish even with flavoring for mixture; The particle pasty state flesh of fish wherein then becomes fluffy curling filiform gradually, and this curling filiform is flesh of fish pine; Said flavoring comprises salt, white sugar, white pepper powder and spice;
7. oppress check and the packing of pine: organoleptic indicator, moisture content and the microbiological indicator of the flesh of fish pine that 6. the inspection step obtains, qualified back are 0 ℃～15 ℃ sterile workshop vacuum sealed package in temperature.
(2) according to claim 1, wherein the industrialization of freshwater fish loose preparation method, wherein: step ①, said the barbed fish slaughter weight limited to, greater than or equal to the weight of 1500 grams of a single raw fish In the raw fish to the scales, guts, head, and tail black film inside the fish after fish need and then along the spinal bones and raw fish cut in half to get the fish; said barbed freshwater fish grass carp, silver carp, black carp, bighead carp, carp, catfish, white fish, puffer fish, bamboo shell fish or Ang male fish, or fish in the above-mentioned two or three or four or five kinds.
3. the industrialized process for preparing of the flesh of fish of fresh-water fishes according to claim 1 pine is characterized in that: step 2. in, also comprise ginger, caraway, garlic, rice vinegar and rice wine in the preserved materials; Step 3. in, during fish body rinsing after pickling, be under agitation, with the cold rinse fish body of 4～6 times of fish body volumes 2～5 times, each used time of rinsing is 10min～20min, the temperature of used cold water is 4 ℃～10 ℃.
4. the industrialized process for preparing of the flesh of fish of fresh-water fishes according to claim 1 pine is characterized in that: step 6. in, the weight ratio of the particle pasty state flesh of fish after flavoring and the dehydration is (2～3): 100; The composition and the parts by weight thereof of flavoring are following: 15～25 parts of salt, 400～600 parts of white sugar, 80～120 parts of white pepper powders, 20～40 parts of spices; Said spice is a five-spice powder.
5. the industrialized process for preparing of the flesh of fish of fresh-water fishes according to claim 4 pine is characterized in that: step 6. in, during the seasoning of the particle pasty state flesh of fish, also add dry powder, the weight ratio of the particle pasty state flesh of fish after dry powder and the dehydration is (5～25): 100; Dry powder is peameal, walnut powder, lycopodium powder or black sesame powder, or the combination of two or three in the described various dry powder or four kind.
6. the industrialized process for preparing of the flesh of fish of fresh-water fishes according to claim 1 pine; It is characterized in that: step is when 7. the particle pasty state flesh of fish is fried pine: the particle pasty state flesh of fish after the seasoning that 6. step is obtained places loosening machine by sauting; 70 ℃～80 ℃ of control frying temperature; The rotating speed of perching knife is 40～50 rev/mins, and the finish water content of flesh of fish pine of frying 5～6 hours, frying is 15%～18%.
7. the prepared flesh of fish of industrialized process for preparing like the flesh of fish pine of the described fresh-water fishes of one of claim 1 to 6 is loose.
8. the flesh of fish of fresh-water fishes according to claim 7 is loose, it is characterized in that: the water content of this flesh of fish pine is 15%～18%.
9. the flesh of fish of fresh-water fishes pine comprises the curling thread flesh of fish that is, and it is characterized in that: do not have any fishbone, water content is 15%～18%; The flesh of fish of adopting thoroughly separates with fishbone in the preparation process of this flesh of fish pine; Described fresh-water fishes are the spinosity fresh-water fishes.
10 according to claim 9, wherein the freshwater fish loose, wherein: said barbed fish slaughter weight limitation, said barbed fish as grass carp, silver carp, black carp, bighead carp , carp, catfish, white fish, puffer fish, bamboo shell fish or Ang male fish, or fish in the above-mentioned two or three or four or five kinds.
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| CN103494254A (en) * | 2013-09-04 | 2014-01-08 | 合肥市福来多食品有限公司 | Matcha-flavor dried fish flesh floss |
| CN104839773A (en) * | 2015-06-04 | 2015-08-19 | 刘富来 | Dace head powder and processing method thereof |
| CN105077377A (en) * | 2014-06-27 | 2015-11-25 | 浙江省海洋水产研究所 | Dried tuna floss processing technology |
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| CN110447849A (en) * | 2019-09-19 | 2019-11-15 | 湖南七秒鱼食品股份有限公司 | A kind of processing method of fresh-water fishes |
| CN111557415A (en) * | 2019-12-31 | 2020-08-21 | 黄维玲 | Production method of dried fish floss and product |
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