CN102823893B - Shredded fish and production process thereof - Google Patents
Shredded fish and production process thereof Download PDFInfo
- Publication number
- CN102823893B CN102823893B CN201210372425.6A CN201210372425A CN102823893B CN 102823893 B CN102823893 B CN 102823893B CN 201210372425 A CN201210372425 A CN 201210372425A CN 102823893 B CN102823893 B CN 102823893B
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- fish
- skin
- fish silk
- silk
- cutting
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 83
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 238000005520 cutting process Methods 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 6
- 238000005096 rolling process Methods 0.000 claims abstract description 5
- 238000010025 steaming Methods 0.000 claims abstract description 5
- 235000013305 food Nutrition 0.000 claims abstract description 4
- 238000000227 grinding Methods 0.000 claims abstract description 3
- 241000252230 Ctenopharyngodon idella Species 0.000 claims description 11
- 238000005516 engineering process Methods 0.000 claims description 11
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 8
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 8
- 241001330002 Bambuseae Species 0.000 claims description 8
- 244000017020 Ipomoea batatas Species 0.000 claims description 8
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 8
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 8
- 239000011425 bamboo Substances 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- 239000008107 starch Substances 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000010985 leather Substances 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 241000251730 Chondrichthyes Species 0.000 claims description 2
- 241000196324 Embryophyta Species 0.000 claims description 2
- 244000245214 Mentha canadensis Species 0.000 claims description 2
- 235000016278 Mentha canadensis Nutrition 0.000 claims description 2
- 238000003556 assay Methods 0.000 claims description 2
- 210000000988 bone and bone Anatomy 0.000 claims description 2
- 150000001875 compounds Chemical class 0.000 claims description 2
- 238000010411 cooking Methods 0.000 claims description 2
- 230000007547 defect Effects 0.000 claims description 2
- 201000010099 disease Diseases 0.000 claims description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- 239000012535 impurity Substances 0.000 claims description 2
- 238000007689 inspection Methods 0.000 claims description 2
- 230000008447 perception Effects 0.000 claims description 2
- 238000004064 recycling Methods 0.000 claims description 2
- 238000007493 shaping process Methods 0.000 claims description 2
- 238000003307 slaughter Methods 0.000 claims description 2
- 238000003892 spreading Methods 0.000 claims description 2
- 229910001220 stainless steel Inorganic materials 0.000 claims description 2
- 239000010935 stainless steel Substances 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 238000003860 storage Methods 0.000 claims description 2
- 238000010257 thawing Methods 0.000 claims description 2
- 238000009941 weaving Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000007710 freezing Methods 0.000 abstract 1
- 230000008014 freezing Effects 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 210000003205 muscle Anatomy 0.000 description 2
- 238000010923 batch production Methods 0.000 description 1
- 238000010606 normalization Methods 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses shredded fish and a production process thereof, relates to the fish food production, and aims to reduce the labor intensity of producers, greatly keep the flavor and the taste of the shredded fish and meet the requirement of industrial standardized production of the shredded fish. The invention provides a new process flow and a formula. The process flow comprises the following steps of: selecting materials, cutting fish meat, quickly freezing, grinding, making minced fillets, burdening, briquetting, rolling, steaming, cutting, cooling, folding, returning, slicing, baking and drying, packaging, inspecting and storing in a storehouse. The production process has the beneficial effects that the problems of heavy physical strength, complicated working procedures and low economical benefits of the conventional process are solved, and the problem that the conventional mechanical shredded fish production process does not have a standard, so that the conventional quality and the conventional reputation of the shredded fish are guaranteed.
Description
Technical field:
The technology of the present invention relates to a kind of fish food and produces.
Background technology:
At present, the production development of fish silk, faces very large predicament.Its main manifestations: Yi Shi traditional-family is workshop-based, and to make muscle power by hand heavy, and operation is cumbersome, and economic benefit is low, make some make by hand in exclusive elite exclusive be on the verge of lostly, cause and on fish silk flavor taste, produce variation.It two is and existing machineryization is produced fish silk and be there is no strict composition of raw materials and technological standards, and dragons and fishes jumbled together for the fish silk on market, and the person of using inferior materials and turning out substandard goods propagates its belief on a large scale, and has greatly affected quality and the reputation of fish silk.
Summary of the invention
The technology of the present invention is mainly dealt with problems: the composition of raw materials and the technique that for above-mentioned shortcoming, provide a kind of fish silk batch production to produce, and it can alleviate producer's labour intensity, can greatly retain fish silk flavor taste again, and the factory normalization that reaches fish silk is produced.
Technical scheme of the present invention is:
One, fish silk raw materials technology formula (by approximately producing 100kg fish silk)
120-90 kilograms, fresh and alive grass carp, starch from sweet potato 80-90kg, edible salt 2.9kg and suitable quantity of water.
Two, fish silk production technology
(1) technological process of production
Select materials → cut open meat → quick-frozen → Minced Steak → system gruel → batching → briquetting → roll skin → steaming skin → cutting → cooling → laps → return and give birth to → cut into slices → bake → packing → check → warehouse-in
(2) technological operation rules
1, grass carp is selected materials and cuts open meat: select healthy disease-free fresh and alive grass carp, slaughter rear removal fish scale, after grass carp is cut open, fish head, fish tail, shark's fin and fish guts etc. are all removed, cut open and get the pure flesh of fish.
2, quick-frozen: the pure flesh of fish cuing open is proceeded to quick-frozen in-18 ℃ of quick-freezers immediately.
3, Minced Steak: quick-frozen oppress after thawing and first minced, then move in meat grinder and rub.
4, system is rotten: the flesh of fish after rubbing is proceeded in bone grinding machine levigate, the fish gruel after levigate should reach hand and touch the smooth requirement without fish-bone.
5, batching and briquetting: by the proportioning of fish silk, fish gruel, starch from sweet potato, edible salt and water are added in dough mixing machine, after stirring into a paste, be taken out on special stainless steel plate, repeatedly rub, until be twisted into powder ball shape.
6, roll skin: the compound that can make powder ball shape moves in automatic wrapper-rolling machine, determine every technical parameter roll continuously skin moulding by equipment regulation, not broken not rotten while requiring moulding, thickness is even, and the bubble that do not have exists.
7, steam skin: before steaming skin, steam is opened, until temperature starts to steam skin while being raised to and being controlled at 95 ℃, steamed the skin time and be about 3 minutes.
8, cutting and cooling: the leather cooking, by the length cutting and separating of about 70cm, form rectangular fish silk piece immediately, recycling cooling blower and natural cold wind carry out cooling.
9, laps and return life: when leather temperature is down to below 55 ℃, be converted into bar shaped, shaping width is 5.5cm-6cm, then fish strand is neatly placed in plastic crate and moves in heat room, places to reach for 8-10 hour and returns the fruit of coming into force.
10, section: before section, whether suitable with hand touch perception humidity, with hand, touch without sticky hand and be advisable.The suitable bar shaped leather of humidity is moved into slicer and cut into slices, make thickness even, THICKNESS CONTROL is at 2.0-2.4mm, and fish silk head and broken fish silk are picked out.
11, airing or oven dry: the fish silk cutting is packed in bamboo trailing plants basket, and then spreading is on bamboo solarization girdle equably, and shining girdle is that Hakka is used for shining the pad solarization thing of food with bamboo weaving, with sunlight natural drying, according to temperature, grasps the airing time.If chance rainy weather, is placed in fish silk in dryer and dries, temperature is controlled between 85 ℃-95 ℃, can not occur drying up or drying dead phenomenon.
12, semi finished package, check: before packing, the impurity such as the defect wares such as residual fish silk head, broken fish silk and bamboo bits should be selected totally, and whether inspection is dry, then weight installs with polybag on demand, and with packed in cases, put in storage after the assay was approved.
Three, in above technique, batching is mixed employing mixer, rolls skin and adopts fish silk wrapper-rolling machine, steams skin and adopts tunnel type steamed skin machine, and laps adopts fish silk laps machine.
The muscle power that beneficial effect of the present invention has been both to solve traditional handicraft existence is heavy, operation is cumbersome, low in economic efficiency problem, solve again the processing of existing machinery production fish silk and there is no technological standards, dragons and fishes jumbled together for fish silk, the problem that the person of using inferior materials and turning out substandard goods propagates its belief on a large scale, has guaranteed traditional quality and the reputation of fish silk.
The specific embodiment:
Embodiment 1, by producing 100kg fish silk, fish silk raw materials technology formula: fresh and alive grass carp 120 kg, 80 kilograms of starch from sweet potato, 2.9 kilograms of edible salts and suitable quantity of water, this batching is set up and is stated gained fish silk protein dry weight content > 9% after explained hereafter.
Embodiment 2, by producing 100kg fish silk, fish silk raw materials technology formula: 100 kilograms, fresh and alive grass carp, 86.5 kilograms of starch from sweet potato, 2.9 kilograms of edible salts and suitable quantity of water, this batching is set up and is stated gained fish silk protein dry weight content > 7% after explained hereafter.
Embodiment 3, by producing 100kg fish silk, fish silk raw materials technology formula: 90 kilograms, fresh and alive grass carp, 89 kilograms of starch from sweet potato, 2.9 kilograms of edible salts and suitable quantity of water, this batching is set up and is stated gained fish silk protein dry weight content > 6% after explained hereafter.
Claims (3)
1. a fish silk, comprises the flesh of fish, starch from sweet potato, edible salt, produces its composition of raw materials of 100kg fish silk to be: fresh and alive grass carp 90-120 kg, and starch from sweet potato 80-90kg, edible salt 2.9kg and suitable quantity of water, is characterized in that: the production technology of fish silk:
(1) technological process of production
Meat → quick-frozen → Minced Steak → system gruel → batching → briquetting → roll skin → steaming skin → cutting → cooling → laps → return life → section → airing → packing → check → warehouse-in of selecting materials → cut open
(2) technological operation rules
1), grass carp is selected materials and cut open meat: select healthy disease-free fresh and alive grass carp, slaughter rear removal fish scale, after grass carp is cut open, fish head, fish tail, shark's fin and fish guts are all removed, cut open and get the pure flesh of fish;
2), quick-frozen: the pure flesh of fish cuing open is proceeded to quick-frozen in-18 ℃ of quick-freezers immediately;
3), Minced Steak: quick-frozen oppress after thawing and first minced, then move in meat grinder and rub;
4), system is rotten: the flesh of fish after rubbing is proceeded in bone grinding machine levigate, the fish gruel after levigate should reach hand and touch the smooth requirement without fish-bone;
5), batching and briquetting: by the proportioning of fish silk, fish gruel, starch from sweet potato, edible salt and water are added in dough mixing machine, after stirring into a paste, be taken out on special stainless steel plate, repeatedly rub, until be twisted into powder ball shape;
6), roll skin: the compound that can make powder ball shape moves in automatic wrapper-rolling machine, determines every technical parameter roll continuously skin moulding by equipment regulation, and not broken not rotten while requiring moulding, thickness is even, and the bubble that do not have exists;
7), steam skin: before steaming skin, steam is opened, until temperature starts to steam skin while being raised to and being controlled at 95 ℃, steamed the skin time and be about 3 minutes;
8), cutting and cooling: the leather cooking, by the length cutting and separating of about 70cm, form rectangular fish silk piece immediately, recycling cooling blower and natural cold wind carry out cooling;
9), laps and return life: when leather temperature is down to below 55 ℃, be converted into bar shaped, shaping width is 5.5cm-6cm, then fish strand is neatly placed in plastic crate and moves in heat room, places to reach for 8-10 hour and returns the fruit of coming into force;
10), section: before section, with hand touch perception humidity, hand is touched without sticky hand, bar shaped leather is moved into slicer and cut into slices, and makes thickness even, and THICKNESS CONTROL is at 2.0-2.4mm, and fish silk head and broken fish silk are picked out;
11), airing: the fish silk cutting is packed in bamboo trailing plants basket, and then spreading is on bamboo solarization girdle equably, and shining girdle is that Hakka is used for shining the pad solarization thing of food with bamboo weaving, with sunlight natural drying, grasps the airing time according to temperature;
12), semi finished package, check: before packing, should will comprise the defect ware of residual fish silk head, broken fish silk, the impurity such as bamboo bits are selected totally, and whether inspection is dry, then weight installs with polybag as required, and with packed in cases, put in storage after the assay was approved.
2. a kind of fish silk according to claim 1, is characterized in that: production technology comprises that batching mixing adopts mixer, rolls skin and adopts fish silk wrapper-rolling machine, steams skin and adopts tunnel type steamed skin machine, laps employing fish silk laps machine.
3. a kind of fish silk according to claim 1, is characterized in that: if meet rainy weather, the fish silk airing in claim 1 is replaced with to fish silk and dry, fish silk is placed in dryer and is carried out, temperature is controlled between 85 ℃-95 ℃, can not occur drying dead phenomenon.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210372425.6A CN102823893B (en) | 2012-07-16 | 2012-09-29 | Shredded fish and production process thereof |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210340939.3 | 2012-07-16 | ||
| CN201210340939 | 2012-07-16 | ||
| CN201210372425.6A CN102823893B (en) | 2012-07-16 | 2012-09-29 | Shredded fish and production process thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102823893A CN102823893A (en) | 2012-12-19 |
| CN102823893B true CN102823893B (en) | 2014-02-12 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210372425.6A Active CN102823893B (en) | 2012-07-16 | 2012-09-29 | Shredded fish and production process thereof |
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| Country | Link |
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| CN (1) | CN102823893B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831627A (en) * | 2016-04-14 | 2016-08-10 | 江西国兴集团百丈泉食品饮料有限公司 | Production technology of vertical bar-shaped shredded fish |
| CN106551291A (en) * | 2016-11-24 | 2017-04-05 | 南陵百绿汇农业科技有限公司 | A kind of Fructus Amomi Rotunduss local flavor cabrilla fish silk |
| CN107019176A (en) * | 2017-03-29 | 2017-08-08 | 江西省农业科学院土壤肥料与资源环境研究所 | A kind of tapioca fish silk and preparation method thereof |
| CN107006793A (en) * | 2017-03-29 | 2017-08-04 | 江西省农业科学院土壤肥料与资源环境研究所 | A kind of full powder fish silk of cassava and preparation method thereof |
| CN112544912A (en) * | 2021-01-06 | 2021-03-26 | 何林 | Potato powder shredded fish and preparation method thereof |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1205188A (en) * | 1997-06-23 | 1999-01-20 | 江西省兴国制糖厂 | Instant sliced fish and its processing method |
| CN1927053A (en) * | 2006-09-29 | 2007-03-14 | 曾鸿 | Instant sliced fish and its processing method |
| CN101209113A (en) * | 2007-12-25 | 2008-07-02 | 卢建中 | Fresh-keeping fish noodle and producing method thereof |
| CN101455416A (en) * | 2008-11-15 | 2009-06-17 | 山东好当家海洋发展股份有限公司 | Minced fish noodles and processing technique thereof |
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| CN102823893A (en) | 2012-12-19 |
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Denomination of invention: A type of fish shred and its production process Effective date of registration: 20231128 Granted publication date: 20140212 Pledgee: Agricultural Bank of China Limited Xingguo County Branch Pledgor: JIANGXI GUOXING GROUP BAIZHANGQUAN FOOD BEVERAGE Co.,Ltd. Registration number: Y2023980068360 |
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