CN102823888B - 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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- CN102823888B CN102823888B CN201210326878.5A CN201210326878A CN102823888B CN 102823888 B CN102823888 B CN 102823888B CN 201210326878 A CN201210326878 A CN 201210326878A CN 102823888 B CN102823888 B CN 102823888B
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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 fish floss and the industrialized process for preparing thereof of a kind of fresh-water fishes.
Background technology
Nutritious, the delicious feature such as good to eat, easy to carry that dried meat floss has, makes after generally removing moisture with lean meat, chicken or the flesh of fish of pig.For fish floss wherein, modern nutriology is classified it as infant's nutrient excellent product, and in the food after infant's wean, dried fish floss comes out at the top.In fish floss, protein, calcium, vitamin B1, vitamin B2 and niacin content are higher, and the protein in fish floss belongs to solubility more, and its fatty fusing point is low, connective tissue is few, easily by people, is digested and assimilated.Fish floss is not only and is supplied 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 fish floss can be divided into three kinds conventionally, and the one, comprise raw material processing, boiling, stranding pine, the processing method of frying the fish floss of the steps such as pine; The 2nd, comprise that raw material is processed, baking, prick the processing method of the steps such as pine, Cheng Rong; The 3rd, comprise the processing method of the steps such as raw material processing, preliminary drying, roll-in, stir-fry pine.In aforementioned production method, the flesh of fish and fishbone are carried out to separated one of the committed step that makes fish floss finished product that is.
For example Chinese patent literature CN 1846536A(application number is 200610031288.4) a kind of technique of take the production dried fish floss that fishbone seperator is main body disclosed, first with precooker, the flesh of fish is cooked, with squeezer, the flesh of fish cooking is pressed dry, after pressing dry, rub immediately pine with the hands, the flesh of fish of rubbing with the hands after pine is put into loosening machine by sauting stir-fry pine, use fishbone separator for processing, the dried fish floss that separation obtains carries out seasoning, fries crisp, packing again, detects after qualified and obtains finished product.But, after the document is placed on the flesh of fish and fishbone separated to fry pine, and separation method complexity, cost is higher, and separating effect is poor.The method of the document is when separated dried fish floss and fishbone, first under spiral air-flow and Action of Gravity Field, make heavier fishbone fall into the receipts slag cloth bag of organism bottom, at After-Body, with separating screen, make lighter fishbone can not pass through screen cloth, and fall under gravity into, receive slag cloth bag.Because dried fish floss and fishbone are intertwined, this separation method can not thoroughly separate dried fish floss and fishbone.
Chinese patent literature CN 102144785 A (application number is 201010110090.1) disclose a kind of processing method of fish floss, and its selected raw material is mainly the fish piece of the deep-sea fish after having cut apart.For fresh-water fishes, by raw material fish except scaling, internal organ, head, tail, then wash bloodiness impurity with water, draining is stand-by.Then the fish piece of having separated being put into pot about 20 minutes, pulls out cooling with boiling water; The batching of seasoning and fish piece are fried and steeped to fish silk muscle fibre loosely with moderate heat in loosening machine by sauting, take the dish out of the pot, choose the impurity such as coke button in fish floss, residue dried fish floss is filling with vial.The method is only applicable to without removing the fresh-water fishes of fishbone or the making of the fish floss that deep-sea fish piece is raw material.If the fresh-water fishes that adopt spinosity during as raw material fish, include a large amount of fishbones in the fish floss finally obtaining.Therefore, the fresh-water fishes that the inapplicable raw material fish of this method is spinosity, otherwise, can, when the edible this fish floss of people, human body be worked the mischief.In addition, Chinese patent literature CN102144784A(application number is 201010110085.6) also belong to this situation.Chinese patent literature CN102379432A(application number is 201010274730.2) although sort out while hot fishbone in boiling with after smashing to pieces, with manual operation one, be that labour intensity is large, the 2nd, also choose unclean, still there is the hidden danger that human body is worked the mischief.
Chinese patent literature CN 102524836 A(application numbers are 201210027313.7) a kind of processing method of dried tuna meat floss disclosed, after tuna is thawed, after cuing open into fillet and cleaning and flavoring carry out seasoning, fish meat sheet after seasoning send in drying room, dry to fillet moisture be 25% to 30%, take out after fillet are used baking machine to toast and roll on rolling-loosening machine, then Cheng Song in Cheng Songji, finally drying to moisture is 16% to 18% again, and dried fish floss is cooled to after room temperature and packs and be finished product.The method need just can be carried out follow-up processing after thawing after manually tuna being cutd open into fillet, also need artificial removal's spur, thereby operating efficiency is comparatively low.In addition, tuna is a kind of ocean fish, there is no that spinule being present in the flesh of fish of fresh-water fishes.
Chinese patent literature CN2483956Y(number of patent application: 01235878.9) disclose a kind of contact-roller-extruding drum type fish-meat collecting machine, this equipment " being to produce by compression roller wheel set the contact-roller-extruding drum type fish-meat collecting machine that extruding force is adopted the flesh of fish " (the 1st page of inverse the 9th row of description)." perforated cylinder and annular woven belt contact-making surface are for adopting meat region; by after fish topping, internal organ; fish body symmetry is cut open; send into material holding tray; under Gravitative Loads; through fish body guiding road, enter the space consisting of perforated cylinder and annular woven belt, adopt meat " (description walks to the 6th row for the 4th page the 4th) wherein.Have foregoing description known, this meat of adopting of adopting flesh of fish machine is the meat of adopting to raw fish.
Summary of the invention
Technical problem to be solved by this invention is to provide fish floss 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 fish floss that a kind of fresh-water fishes are provided in the object of the invention is to comprise the following steps:
1. slaughtering of fish: raw material fish is removed to fish scale, internal organ, fish head, fish belly black film and fish tail and obtains fish body, then clean fish body with cold water stand-by; Described raw material fish is spinosity fresh-water fishes.
2. pickling of fish body: by step 1. clean fish body in preserved materials, soak 10h～14h and complete pickling of fish body, in preserved materials, the concentration of salt is 8wt%～15wt%.
3. steaming of fish body: for the fish body after 2. step is pickled, water rinse is removed top layer preserved materials, then sends in steam box and cooks, and floats cold from steam box after taking out with clear water.
4. fish body adopt meat: what 3. step was obtained floats cold fish body with clear water and sends in flesh of fish fishbone seperator to fish body is adopted meat and obtained the particle pasty state flesh of fish, and when adopting meat, it is thoroughly separated with fishbone that the flesh of fish is adopted by institute.
5. the dehydration of the particle pasty state flesh of fish: the particle pasty state flesh of fish that 4. step is obtained is put into centrifuge centrifugal dehydration, the moisture content of the particle pasty state flesh of fish after dehydration is 45%～50%.
6. 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 is placed in loosening machine by sauting and fries pine, in frying loose process, put into flavoring, make in the moisture evaporation in the particle pasty state flesh of fish even with flavoring for mixture, the particle pasty state flesh of fish wherein becomes fluffy curling filiform gradually, and this curling filiform is fish floss; Described flavoring comprises salt, white sugar, white pepper powder and spice.
7. the check of fish floss and packing: checking organoleptic indicator, moisture content and the microbiological indicator of the fish floss that 6. step obtains, is the sterile workshop vacuum sealed package of 0 ℃～15 ℃ in temperature after qualified.
Above-mentioned steps 1. in, weight when described spinosity fresh-water fishes are slaughtered is not limit, for weight, be more than or equal to the wall scroll raw material fish of 1500 grams, after raw material fish is removed to fish scale, internal organ, fish head, fish belly black film and fish tail, also need along the spinal bone of fish, raw material fish is half-and-half cut open and obtained fish body again; Described spinosity fresh-water fishes are grass carp, silver carp, black carp, bighead, carp, Channel-catfish fish, whitefish, globe fish, bamboo shoot shell fish or high public fish, or two or three in above-mentioned various fish or four kind or five kinds.
Above-mentioned steps 2. in, in preserved materials, also comprise ginger, caraway, garlic, rice vinegar and rice wine; 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 rinsing time used is 10min～20min, the temperature of cold water used is 4 ℃～10 ℃.
Above-mentioned steps 6. in, the weight ratio of the particle pasty state flesh of fish after flavoring and dehydration is (2～3): 100; Composition and the parts by weight thereof of flavoring are as follows: 15～25 parts of salt, 400～600 parts of white sugar, 80～120 parts of white pepper powders, 20～40 parts of spices; Described spice is 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 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 described various dry powders or four kind.
Above-mentioned steps 7. particle pasty state is oppressed while frying pine: the particle pasty state flesh of fish after the seasoning that 6. step is obtained is placed in loosening machine by sauting, control frying temperature 70 C～80 ℃, the rotating speed of perching knife is 40～50 revs/min, frying 5～6 hours, and the water content of the complete fish floss of frying is 15%～18%.
As described in the prepared fish floss of industrialized process for preparing of fresh-water fishes dried meat floss.The water content of this fish floss is 15%～18%.
The technical scheme that realizes the fish floss that a kind of fresh-water fishes are provided in the object of the invention is: the fish floss of described fresh-water fishes comprises the curling thread flesh of fish that is, and without any fishbone, water content is 15%～18%; In the preparation process of this fish floss, adopt the flesh of fish thoroughly separated with fishbone; Described fresh-water fishes are spinosity fresh-water fishes.
Weight when described spinosity fresh-water fishes are slaughtered is not limit, described spinosity fresh-water fishes are grass carp, silver carp, black carp, bighead, carp, Channel-catfish fish, whitefish, globe fish, bamboo shoot shell fish or high public fish, or two or three in above-mentioned various fish or four kind or five kinds.
The present invention has positive effect:
(1) the raw material fish of the fish floss of fresh-water fishes of the present invention is spinosity fresh-water fishes (comprising carp and four large Chinese carps), in the preparation method of fresh-water fishes dried meat floss, be specially provided with the step of pickling of fish body, and by fish body pickle step be placed on fish body steam step before.After while pickling, fish body being soaked in salt solution more than 10 hour, oppress more solidly, not only make in subsequent step the flesh collecting rate of the granular flesh of fish higher, and make the separated thorough of fishbone and the flesh of fish.By fish body pickle step be placed on fish body steam step before, the fish floss that is conducive to frying is thread, fluffy softness, taste good, the condition of adding each road procedure of processing is comparatively gentle, therefore the nutriment of fresh-water fishes dried meat floss of the present invention reservation situation is better.
(2) moisture content of the fish floss of preparing according to the present invention is preferably 15%～18%, because moisture content is lower, therefore fish floss can be preserved the long period, refrigeration is deposited and is never degenerated for 4 months, thereby can be not with food additives and anticorrisive agent, to guarantee the natural sex of fish floss food in fresh-water fishes dried meat floss prepared by the present invention.
(3) for the fishy smell of freshwater fish, the present invention by before steaming except raw meat, pickle immersion treatment and remove fishy smell, and add the flavorings such as dry fruit, pepper after frying pine, further eliminated flesh of fish fishy smell.
(4), in preparation method of the present invention, by the steaming before step is placed on fish body is adopted to the step of meat of fish body, while being conducive to fry pine, the filiform of fish floss has good bulkiness and longer length.If first fresh fish is adopted to meat, when frying pine, can not obtain thread fish floss, can only obtain granular fish floss.
(5) method of preparing fresh-water fishes dried meat floss of the present invention is applicable to industrial applications, and the production efficiency of fish floss is high, has especially solved with fresh-water fishes cure fish efficiency and the Cost Problems of dried meat floss.
The specific embodiment
(fish floss of embodiment 1, fresh-water fishes)
The main component of the fish floss of the fresh-water fishes of the present embodiment is the curling thread flesh of fish that is, and in the fish floss of these fresh-water fishes, without any fishbone, its water content is 15%～18%; In the preparation process of this fish floss, adopt the flesh of fish thoroughly separated with fishbone.Described fresh-water fishes are spinosity fresh-water fishes.
Weight when above-mentioned spinosity fresh-water fishes are slaughtered is not limit, described spinosity fresh-water fishes are grass carp, silver carp, black carp, bighead, carp, Channel-catfish fish, whitefish, globe fish, bamboo shoot shell fish or high public fish, or two or three in above-mentioned various fish or four kind or five kinds.
(industrialized process for preparing of the fish floss of embodiment 2, fresh-water fishes)
The fresh-water fishes dried meat floss of the present embodiment is the fish floss of the fresh-water fishes of embodiment 1, and its industrialized process for preparing comprises the following steps:
1. slaughtering of fish: raw material fish is removed to fish scale, internal organ, fish head, fish belly black film and fish tail and obtains fish body, then clean fish body with cold water stand-by.Described cold water is the water that meets sanitary standard for drinking water, and following water all meets sanitary standard for drinking water.
Described raw material fish meets the regulation of the common fresh-water fishes > of agricultural industry criteria < < NY 5053-2005 pollution-free food >, for non-harmful spinosity fresh-water fishes, the wall scroll weight of selected raw material fish is not limit, for weight, be more than or equal to the wall scroll raw material fish of 1500 grams,, after raw material fish is removed to fish scale, internal organ, fish head, fish belly black film and fish tail, also need along the spinal bone of fish, raw material fish is half-and-half cut open and obtained fish body again.Described spinosity fresh-water fishes are grass carp, silver carp, black carp, bighead, carp, Channel-catfish fish, whitefish, globe fish, bamboo shoot shell fish or high public fish, or two or three in above-mentioned various fish or four kind or five kinds.Consider production cost, conventionally select four large Chinese carps, grass carp, silver carp, black carp, bighead, also can select carp, and the raw material fish in the present embodiment is that wall scroll weight is the grass carp of 4 kilograms of left and right.
2. pickling of fish body: first prepare preserved materials, take the raw material of following weight portion: 500 parts, ginger, 200 parts, caraway, 50 parts, garlic, 100 parts of rice vinegars, 50 parts, rice wine, salt constant weight.Above-mentioned raw materials is joined in the cold boiling water of 75000 weight portions, stir, in preserved materials, the concentration of salt is in 8wt%～15wt%(the present embodiment, to be 10wt%); Wherein ginger, caraway, garlic are all cut into the particle of mung bean size to bring into play as far as possible it except raw meat effect.The total amount of preserved materials can all be immersed in handled fish body wherein.
By step 1. clean fish body in above-mentioned preserved materials, to soak in 10h～14h(the present embodiment be 12h) complete pickling of fish body, in immersion process, guarantee that fish body is immersed in preserved materials completely.Conventionally the fish body of 50 kilograms is immersed in the preserved materials of the water that contains 75kg.
Due in preserved materials, contain ginger, caraway, garlic, rice vinegar, rice wine these except raw meat material, therefore fish body is immersed in to the fishy smell that wherein can remove the flesh of fish, after after immersion, fish body being taken out, basic news does not go out fishlike smell.
Above-mentioned ginger, caraway, the garlic removing in raw meat material is used in the curing process of fish body, rather than be used in the frying process of fish floss, therefore in the fish floss of frying, can there is not ginger, caraway, garlic, can in edible process, not have ginger etc. and affect eating mouth feel.Therefore except raw meat material, not only realized and removed raw meat effect, and can in fish floss, not leave residue.
Owing to containing salt in preserved materials, after fish body soaks more than 10 hour in the salt solution of above-mentioned concentration, oppress more solidly, be not only conducive to the separated of fishbone and the flesh of fish, and make the fish floss of frying comparatively fluffy, taste good.
3. steaming of fish body: for the fish body after 2. step is pickled, cold rinse is removed top layer preserved materials, then sending into water steam in steam box cooks, steaming the temperature inside the box is 110 ℃ (water vapor pressure is 0.14MPa), steams 12 minutes, floats cold after then fish body being taken out from steam box with clear water.
When the fish body after above-mentioned pickling is used cold rinse in potcher, be under low rate mixing, with the cold rinse fish body of 4～6 times of fish body volumes 2～5 times, each rinsing time used is 10min～20min, the temperature of cold water used is 4 ℃～10 ℃, preferably 4 ℃～6 ℃.
The fish body cooking taking out in above-mentioned steam box floats when cold with clear water, and in potcher under low rate mixing, with the clear water rinsing fish body of 4～6 times of fish body volumes 2～5 times, each rinsing time used is 10min～20min, and the temperature of clear water used is 15 ℃～25 ℃.
4. fish body adopt meat: what 3. step was obtained floats cold fish body with clear water and sends in flesh of fish fishbone seperator, will oppress separatedly with fishbone, and the particle pasty state obtaining after collection separation is oppressed.Moisture mixture in the fish body of extruding when the described particle pasty state flesh of fish is oppressed with extruding fish body by graininess.
It is that the contact-roller-extruding drum type fish-meat collecting machine of CN2483956Y (is replaced by food stage rubber conveyer belt by annular woven belt wherein that flesh of fish fishbone seperator the present embodiment is selected Patent document number, perforated cylinder is wherein set as to stainless steel perforated cylinder, described hole is adopts meat hole) oppress adopt meat, and the flesh of fish and fishbone is separated, utilize band to adopt stainless steel drum and the rubber strip extruding fish body in meat hole, the aperture of adopting meat hole is set as 2 to 5 millimeters (the present embodiment is 3.5 millimeters), distance between the adjacent edge of adopting meat hole is set as 2 to 6 millimeters (the present embodiment is 3 millimeters), the flesh of fish is extruded and is graininess and enters in stainless steel drum through the meat hole of adopting of cylinder, in the time of extruding, extrude the contained moisture content of fish body, and make the moisture content of extruding of the graininess flesh of fish and fish body jointly form the particle pasty state flesh of fish.While starting to adopt meat, the resulting flesh of fish is mainly that granularity is slightly less than the graininess flesh of fish of adopting aperture, meat hole, therefore it is mainly that granularity is the graininess flesh of fish of 3.0 millimeter that the present embodiment starts the adopted flesh of fish, along with its granularity of rolling of cylinder can increase, the large granularity that reaches 5 millimeters.The fishbone of fish body and fish-skin are stayed between cylinder and rubber strip, thereby make the adopted flesh of fish thoroughly separated 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 is obtained is put into centrifuge, centrifugal dehydration under 1800rpm～2000rpm rotating speed, the moisture content of the particle pasty state flesh of fish after dehydration is 45%～50%.
6. 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 is placed in loosening machine by sauting, controls frying temperature 70 C～80 ℃, and the rotating speed of perching knife is 40～50 revs/min, frying 5～6 hours; In frying loose process, put into flavoring, when making the even evaporation of moisture in the particle pasty state flesh of fish, even with flavoring for mixture, the particle pasty state flesh of fish wherein becomes fluffy curling filiform gradually, and this curling filiform is fish floss, and the water content of this fish floss is 17%.
The weight ratio of the particle pasty state flesh of fish after above-mentioned flavoring and dehydration is (2～3): 100.
Composition and the parts by weight thereof of described flavoring are as follows: 30 parts of the spices (spice of the present embodiment is five-spice powder) that 20 parts of salt, 500 parts of white sugar, 100 parts of white pepper powders, common food seasoning and adjusting incense are used.Flavoring used all meets relevant national standard and the regulation of industry standard.
In order to increase the nutrition of fish floss and the value of increase fish floss, can also add dry powder.The weight ratio of the particle pasty state flesh of fish after dry powder and dehydration is (5～25): 100.Dry powder comprises peameal, walnut powder, lycopodium powder or black sesame powder etc.Added dry powder can be selected one and add, also can two or three combination add, also can four kinds all add.
Dry powder add the nutritive value that has not only promoted fish floss, 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 > >; That SEMEN PINI KORAIENSIS is selected is dry, without moth, without going mouldy, free from extraneous odour, the normal product of color and luster, and sanitary index meets the regulation of national standard < < GB 16326-2005 instant nut food sanitary standard > >; Sesame meets corresponding industry standard equally.
8. the check of fish floss and packing: checking organoleptic indicator, moisture content (whether 15%～18%) and the microbiological indicator of the fish floss that 7. step obtains, is the sterile workshop vacuum sealed package of 0 ℃～15 ℃ in temperature after qualified.
The examination by sensory organs result of fish floss prepared by the present embodiment is as following table 1:
Table 1
The check result of the microbiological indicator of fish floss prepared by the present embodiment is as follows: total plate count/(CFU/g)≤30000, and coliform/(MPN/100g)≤30, pathogenic bacteria (salmonella, Shigella, staphylococcus aureus) do not detect.The microbiological indicator of the fish floss that therefore prepared by the present embodiment meets the regulation of national standard < < GB 2726-2005 cooked meat product sanitary standard > >.
The method that the detection of above-mentioned total plate count is measured > > defined according to national standard < < GB/T 4789.2-2010 food microbiological analysis total plate count is measured; 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 < < GB/T 4789.4-2010 food microbiological analysis salmonella check > > defined; The detection of Shigella is measured according to the method for national standard < < GB/T 4789.5-2012 food microbiological analysis Shigella check > > defined; The detection of staphylococcus aureus is measured according to the method for national standard < < GB/T 4789.10-2010 food microbiological analysis staphylococcus aureus check > > defined.
Claims (10)
1. an industrialized process for preparing for the fish floss of fresh-water fishes, is characterized in that comprising the following steps:
1. slaughtering of fish: raw material fish is removed to fish scale, internal organ, fish head, fish belly black film and fish tail and obtains fish body, then clean fish body with cold water stand-by; Described raw material fish is spinosity fresh-water fishes;
2. pickling of fish body: by step 1. clean fish body in preserved materials, soak 10h～14h and complete pickling of fish body, in preserved materials, the concentration of salt is 8wt%～15wt%;
3. steaming of fish body: for the fish body after 2. step is pickled, water rinse is removed top layer preserved materials, then sends in steam box and cooks, and floats cold from steam box after taking out with clear water;
4. fish body adopt meat: what 3. step was obtained floats cold fish body with clear water and sends in flesh of fish fishbone seperator to fish body is adopted meat and obtained the particle pasty state flesh of fish, and when adopting meat, it is thoroughly separated with fishbone that the flesh of fish is adopted by institute;
5. the dehydration of the particle pasty state flesh of fish: the particle pasty state flesh of fish that 4. step is obtained is put into centrifuge centrifugal dehydration, the moisture content of the particle pasty state flesh of fish after dehydration is 45%～50%;
6. 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 is placed in loosening machine by sauting and fries pine, in frying loose process, put into flavoring, make in the moisture evaporation in the particle pasty state flesh of fish even with flavoring for mixture, the particle pasty state flesh of fish wherein becomes fluffy curling filiform gradually, and this curling filiform is fish floss; Described flavoring comprises salt, white sugar, white pepper powder and spice;
7. the check of fish floss and packing: checking organoleptic indicator, moisture content and the microbiological indicator of the fish floss that 6. step obtains, is the sterile workshop vacuum sealed package of 0 ℃～15 ℃ in temperature after qualified.
2. the industrialized process for preparing of the fish floss of fresh-water fishes according to claim 1, it is characterized in that: step 1. in, when described spinosity fresh-water fishes are slaughtered, weight is not limit, for weight, be more than or equal to the wall scroll raw material fish of 1500 grams, after raw material fish is removed to fish scale, internal organ, fish head, fish belly black film and fish tail, also need along the spinal bone of fish, raw material fish is half-and-half cut open and obtained fish body again; Described spinosity fresh-water fishes are grass carp, silver carp, black carp, bighead, carp, Channel-catfish fish, whitefish, globe fish, bamboo shoot shell fish or high public fish, or two or three in above-mentioned various fish or four kind or five kinds.
3. the industrialized process for preparing of the fish floss of fresh-water fishes according to claim 1, is characterized in that: step 2. in, in preserved materials, also comprise ginger, caraway, garlic, rice vinegar and rice wine; 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 rinsing time used is 10min～20min, the temperature of cold water used is 4 ℃～10 ℃.
4. the industrialized process for preparing of the fish floss of fresh-water fishes according to claim 1, is characterized in that: step 6. in, the weight ratio of the particle pasty state flesh of fish after flavoring and dehydration is (2～3): 100; Composition and the parts by weight thereof of flavoring are as follows: 15～25 parts of salt, 400～600 parts of white sugar, 80～120 parts of white pepper powders, 20～40 parts of spices; Described spice is five-spice powder.
5. the industrialized process for preparing of the fish floss of fresh-water fishes according to claim 4, 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 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 described various dry powders or four kind.
6. the industrialized process for preparing of the fish floss of fresh-water fishes according to claim 1, it is characterized in that: step 7. particle pasty state is oppressed while frying pine: the particle pasty state flesh of fish after the seasoning that 6. step is obtained is placed in loosening machine by sauting, control frying temperature 70 C～80 ℃, the rotating speed of perching knife is 40～50 revs/min, frying 5～6 hours, the water content of the complete fish floss of frying is 15%～18%.
7. the prepared fish floss of the industrialized process for preparing of the fish floss of the fresh-water fishes as described in one of claim 1 to 6.
8. fish floss according to claim 7, is characterized in that: the water content of this fish floss is 15%～18%.
9. fish floss according to claim 7, comprises the curling thread flesh of fish that is, and it is characterized in that: without any fishbone, water content is 15%～18%; In the preparation process of this fish floss, adopt the flesh of fish thoroughly separated with fishbone; Described fresh-water fishes are spinosity fresh-water fishes.
10. fish floss according to claim 9, it is characterized in that: weight when described spinosity fresh-water fishes are slaughtered is not limit, described spinosity fresh-water fishes are grass carp, silver carp, black carp, bighead, carp, Channel-catfish fish, whitefish, globe fish, bamboo shoot shell fish or high public fish, or two or three in above-mentioned various fish or four kind or five kinds.
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