CN103300420A - Processing technology of hot pot taste dried fishes - Google Patents
Processing technology of hot pot taste dried fishes Download PDFInfo
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- CN103300420A CN103300420A CN2013102848400A CN201310284840A CN103300420A CN 103300420 A CN103300420 A CN 103300420A CN 2013102848400 A CN2013102848400 A CN 2013102848400A CN 201310284840 A CN201310284840 A CN 201310284840A CN 103300420 A CN103300420 A CN 103300420A
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Abstract
The invention discloses a processing technology of hot pot taste dried fishes, and in particular relates to a processing technology. The processing technology comprises the steps of processing, pickling, baking, marinating, steaming, seasoning, packaging, boxing and detecting, and then leaving the factory to prepare instant hot pot taste dried fishes. Any antiseptic agent is not added into the instant hot pot taste dried fishes, and the shelf life of the instant hot pot taste dried fishes can reach 9 months. By adopting the processing technology, a conventional cooking formula is combined with a modern processing technology, fresh water fishes are prepared into dried fishes with full-bodied hot pot flavor through splitting, pickling, baking, marinating, steaming, seasoning, packaging and sterilizing, the problems in storage and transportation of fresh water fish products are solved, resources are fully used, and the hot pot taste dried fishes can move from tables towards factory production and become good leisure, travel and aviation foods.
Description
Technical field
The present invention relates to a kind of processing technology, particularly a kind of processing technology of chafing dish flavor dried fish.
Background technology
Fresh-water fishes are fine and tender taste not only, taste good, also because of it have nutritious, the protein content height, health care and also have 8 kinds of amino acid that human body can not synthesize, nutrition is absorbed by the body easily, therefore obtains liking of consumers in general.At present, fresh-water fishes converted products on the market mainly is surimi products such as fillet, fish section, fish piece and bright frozen fish ball, breaded fish stick, the fish sausage of frozen dressed fishery, these are to enriching market, alleviating the fresh fish selling pressure and play a positive role, but also seeming in general, kind is few, local flavor is dull, be difficult to satisfy the needs of the social different levels of consumption, and the processing of frozen dressed fishery, surimi product must possess corresponding processing refrigerating equipment, cost is higher, under the incomplete situation of the present cold storage establishment of China, the fish products quality is difficult to guarantee, and is not easy to transportation; Also there is following defective in dried fish on the market now, and the one, the fishy smell difficulty is removed, and the 2nd, insufficient fragrance, the 3rd, mouthfeel is not good enough, in order to prolong the quality guarantee period of dried fish, otherwise the dried fish baking is very dried, added various additives, influenced the mouthfeel of dried fish, and there has been certain injury in health.
Summary of the invention
Purpose of the present invention just is a kind of convenient transportation is provided, and taste is preferable, can not destroy the processing technology of the chafing dish flavor dried fish of fresh-water fishes nutrition.
To achieve these goals, the technical solution used in the present invention is such: the processing technology of chafing dish flavor dried fish of the present invention, and its concrete procedure of processing is as follows:
(1) raw material are handled: the de-scaling of raw material fresh-water fishes, except head, cut open the belly and remove bloodyly except soaking with clear water behind internal organ and the black film, and fish is divided into several fish pieces;
(2) pickle: match well cure by fish piece weight percent: liquor 1%, cooking wine 1%, ginger 2%, Chinese prickly ash 0.2%, this cure evenly is sprinkling upon on the fish piece stirs, pickled 24 hours, turn over cylinder 1-2 time midway;
(3) baking: it is 16% that the fish piece that will pickle is baked to water content;
(4) stew in soy sauce: the fish piece after will toasting is poured into and is soaked halogen in the bittern;
(5) steam: the fish piece behind the stew in soy sauce is gone in the sterilization still to steam;
(6) seasoning: take by weighing by the fish piece percentage by weight after steaming: the flavoring of bean paste 2%, chilli powder 2.5%, zanthoxylum powder 0.8%, Salt black bean 0.5%, chilli oil 6%, sesame oil 0.5%, five-spice powder 0.4%, chicken cream 1%, salt 1%, white granulated sugar 0.8%, ginger 1%, garlic 0.5% carries out frying, and the flavoring after will frying is again put into the fish piece and stirred;
(7) packing: the packaged bag of the fish that seasoning is good installs final vacuum and seals;
(8) sterilization: the fish piece constant temperature sterilization after will packaging, product in time cools off and removes surperficial water droplet after the sterilization;
(9) vanning;
(10) check.
As preferably, described step (3) baking temperature is 45 ℃.
As preferably, the prescription of the bittern of described step (4) is water 150kg, ginger 2kg, cooking wine 1kg, three how 120g, anistree 200g, cassia bark 80g, root of Dahurain angelica 120g, Chinese prickly ash 100g, little fennel 120g, fructus amomi 100g, spiceleaf 10g, cloves 20g, orange peel 150g, tsaoko 80g, rhizoma nardostachyos 50 g, above-mentioned spice is eluriated put into water slow fire after clean and boil 2h and make halogen soup.
As preferably, described step (4) fish piece soaked halogen 10 minutes in bittern.
As preferably, the temperature that described step (5) fish piece steams in the sterilization still is 121 ℃, and the time is 20 minutes.
As preferably, described step (7) fish piece installs the back and carries out vacuum seal by vacuum 0.95Mpa by every bag of packed bag of standard net content 100g/.
As preferably, described step (8) fish piece is placed on 121 ℃ of following constant temperature sterilizations 20 minutes.
Compared with prior art, the invention has the advantages that: the present invention utilizes traditional culinary art prescription in conjunction with modern process technology, with fresh-water fishes through cut open sheet, pickle, baking, stew in soy sauce, steam, seasoning, packing, sterilization make the dried fish with strong chafing dish local flavor, solved the storage transportation problem of fresh-water fishes goods, take full advantage of resource, can move towards batch production production from dining table, become the edible good merchantable brand of people's leisure, tourism and aviation.This product does not add any anticorrisive agent, and the shelf-life can reach 9 months.
The specific embodiment
Embodiment:
The processing technology of chafing dish flavor dried fish of the present invention, its concrete procedure of processing is as follows:
(1) cut apart: the de-scaling of raw material fresh-water fishes, except head, cut open the belly bloodyly except soak removing with clear water behind internal organ and the black film, and fish is divided into the fish piece of 5cm * 5cm;
(2) pickle: take by weighing by 100kg fish piece: liquor 1kg, cooking wine 1kg, ginger 2kg, Chinese prickly ash 0.2kg prepare material, evenly are sprinkling upon on the fish piece to stir, and pickle 24 hours, turn over cylinder 1-2 time midway; Be used for removing the fishlike smell of fish piece;
(3) baking: the fish piece of pickling, evenly pave on roasting basketry, entering in the baking box 45 ℃, to be baked to water content be 16%; Fish piece baking can make its fibr tissue consolidation, and water content is low, is beneficial to preservation, be processed into finished product after chewiness stronger, have mouthfeel and the local flavor of air-dry fish; Fish piece water content after pickling is very high, thereby baking temperature can not be higher than 45 ℃, and temperature is higher than 45 ℃ can make the slaking of fish piece cause fibrous fracture, sticks at roasting basketry when making baking to be unfavorable for taking off basketry, and because dehydration causes short texture soon, there is not chewiness after being processed into finished product;
(4) stew in soy sauce: join bittern, its prescription is water 150kg, ginger 2kg, cooking wine 1kg, three how 120g, anistree 200g, cassia bark 80g, root of Dahurain angelica 120g, Chinese prickly ash 100g, little fennel 120g, fructus amomi 100g, spiceleaf 10g, cloves 20g, orange peel 150g, tsaoko 80g, rhizoma nardostachyos 50 g, spice eluriated put into water slow fire after clean and boil 2h and make halogen soup, the fish piece after the baking is poured into soaked halogen in the bittern pot and played pot in 10 minutes; The fish piece has reduced fishlike smell after by stew in soy sauce, aromatic flavour, aftertaste is pure, soak halogen after fish piece water content increase, palatability strengthens;
(5) steam: the fish piece that stew in soy sauce is good is layered on and steams on the lattice, goes in the sterilization still to steam 121 ℃ of 20 minutes times of steaming temperature; The fish piece is soft through steaming the back fish-bone, can not cause fishbone injury, and contains abundant calcareously in the fish-bone, can well be absorbed by human body after edible;
(6) seasoning: steam back fish piece weight preparation by 100kg: bean paste 2kg, chilli powder 2.5kg, zanthoxylum powder 0.8kg, Salt black bean 0.5kg, chilli oil 6kg, sesame oil 0.5kg, five-spice powder 0.4kg, chicken cream 1kg, salt 1kg, white granulated sugar 0.8kg, ginger 1kg, garlic 0.5kg, in will filling a prescription chilli oil drain the oil in the pot refining after 180 ℃ with ginger, the quick-fried perfume (or spice) of garlic, pour into again and pour chilli powder, zanthoxylum powder, five-spice powder, Salt black bean, salt after the bean paste frying whiting into and continue to stir-fry to fragrance and overflow, white granulated sugar, chicken cream are put into to fry at last and spare pot; Put into the fish piece and stir and get final product frying good flavoring; Bean paste in the prescription, capsicum, Chinese prickly ash, Salt black bean present spicy bright fragrant through its taste after the frying, can make dried fish have the spicy characteristic in strong Sichuan;
(7) packing: press every bag of packed bag of standard net content 100g/, install the back and carry out vacuum seal by vacuum 0.95Mpa, product will be put neatly in the bag, and phenomenon is sealed in corrugationless, hypotenuse, vacation after sealing;
(8) sterilization: the fish piece after will packaging is placed on and adopts 121 ℃ of constant temperature sterilizations 20 minutes in the Bacteriology Room, and product in time cools off and removes surperficial water droplet after the sterilization;
(9) vanning: with the vanning of the finished product after the sterilization, the vanning standard is 50 bags/part;
(10) check: adopt following standard detection and judgement:
The present invention utilizes traditional culinary art prescription in conjunction with modern process technology, with fresh-water fishes through cut open sheet, pickle, baking, stew in soy sauce, steam, seasoning, packing, sterilization make the dried fish with strong chafing dish local flavor, solved the storage transportation problem of fresh-water fishes goods, by pickling removal fishy smell, adopt the baking of baking fish piece can make its fibr tissue consolidation then, water content is low, is beneficial to preservation, chewiness is stronger after being processed into finished product, has mouthfeel and the local flavor of air-dry fish; Stew in soy sauce has suppressed fishlike smell, makes the finished product aromatic flavour, and aftertaste is pure, soaks that fish piece water content increases after the halogen, and palatability strengthens; The fish piece is soft through steaming the back fish-bone, can not cause fishbone injury, and contains abundant calcareously in the fish-bone, can well be absorbed by human body after edible; Carry out seasoning after hot-working is finished, guaranteed that the processing of fish piece is not secondary polluted, flavoring can not gone out harmful material by pyrolytic, makes product chafing dish aromatic flavour lasting.This product does not add any anticorrisive agent, and the shelf-life can reach 9 months.
Claims (7)
1. the processing technology of chafing dish flavor dried fish is characterized in that its concrete procedure of processing is as follows:
(1) raw material are handled: the de-scaling of raw material fresh-water fishes, except head, cut open the belly and remove bloodyly except soaking with clear water behind internal organ and the black film, and fish is divided into several fish pieces;
(2) pickle: match well cure by fish piece weight percent: liquor 1%, cooking wine 1%, ginger 2%, Chinese prickly ash 0.2%, this cure evenly is sprinkling upon on the fish piece stirs, pickled 24 hours, turn over cylinder 1-2 time midway;
(3) baking: it is 16% that the fish piece that will pickle is baked to water content;
(4) stew in soy sauce: the fish piece after will toasting is poured into and is soaked halogen in the bittern;
(5) steam: the fish piece behind the stew in soy sauce is gone in the sterilization still to steam;
(6) seasoning: take by weighing by the fish piece percentage by weight after steaming: the flavoring of bean paste 2%, chilli powder 2.5%, zanthoxylum powder 0.8%, Salt black bean 0.5%, chilli oil 6%, sesame oil 0.5%, five-spice powder 0.4%, chicken cream 1%, salt 1%, white granulated sugar 0.8%, ginger 1%, garlic 0.5% carries out frying, and the flavoring after will frying is again put into the fish piece and stirred;
(7) packing: the packaged bag of the fish that seasoning is good installs final vacuum and seals;
(8) sterilization: the fish piece constant temperature sterilization after will packaging, product in time cools off and removes surperficial water droplet after the sterilization;
(9) vanning;
(10) check.
2. the processing technology of chafing dish according to claim 1 flavor dried fish, it is characterized in that: described step (3) baking temperature is 45 ℃.
3. the processing technology of chafing dish according to claim 1 flavor dried fish, it is characterized in that: the prescription of the bittern of described step (4) is water 150kg, ginger 2kg, cooking wine 1kg, three how 120g, anistree 200g, cassia bark 80g, root of Dahurain angelica 120g, Chinese prickly ash 100g, little fennel 120g, fructus amomi 100g, spiceleaf 10g, cloves 20g, orange peel 150g, tsaoko 80g, rhizoma nardostachyos 50 g, above-mentioned spice is eluriated put into water slow fire after clean and boil 2h and make halogen soup.
4. the processing technology of chafing dish according to claim 1 flavor dried fish, it is characterized in that: described step (4) fish piece soaked halogen 10 minutes in bittern.
5. the processing technology of chafing dish according to claim 1 flavor dried fish, it is characterized in that: the temperature that described step (5) fish piece steams in the sterilization still is 121 ℃, and the time is 20 minutes.
6. the processing technology of chafing dish according to claim 1 flavor dried fish, it is characterized in that: described step (7) fish piece installs the back and carries out vacuum seal by vacuum 0.95Mpa by every bag of packed bag of standard net content 100g/.
7. the processing technology of chafing dish according to claim 1 flavor dried fish, it is characterized in that: described step (8) fish piece is placed on 121 ℃ of following constant temperature sterilizations 20 minutes.
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| CN2013102848400A CN103300420A (en) | 2013-07-09 | 2013-07-09 | Processing technology of hot pot taste dried fishes |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103829267A (en) * | 2014-02-26 | 2014-06-04 | 刘秀莲 | Spicy beef jerky preparation method |
| CN104187846A (en) * | 2014-08-22 | 2014-12-10 | 武隆县芙蓉江食品有限公司 | Production process of flavored dried fish |
| CN104783222A (en) * | 2014-05-10 | 2015-07-22 | 天长市白塔湖食品有限公司 | Processing method for spicy roasted liquor-processed fish |
| CN104997063A (en) * | 2015-08-04 | 2015-10-28 | 湖南厚道食品有限责任公司 | Recombinant fish and preparation process thereof |
| CN105166808A (en) * | 2015-09-02 | 2015-12-23 | 宁夏宁杨清真食品有限公司 | Instant-boiling seasoning capable of tonifying spleen and stomach |
| CN108477464A (en) * | 2018-03-02 | 2018-09-04 | 安徽省楚汉食品有限公司 | A kind of processing method of the cured fish of sauce halogen |
| CN108967823A (en) * | 2018-07-24 | 2018-12-11 | 大连百味佳食品有限公司 | The production method of crisp fish can |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103829267A (en) * | 2014-02-26 | 2014-06-04 | 刘秀莲 | Spicy beef jerky preparation method |
| CN104783222A (en) * | 2014-05-10 | 2015-07-22 | 天长市白塔湖食品有限公司 | Processing method for spicy roasted liquor-processed fish |
| CN104187846A (en) * | 2014-08-22 | 2014-12-10 | 武隆县芙蓉江食品有限公司 | Production process of flavored dried fish |
| CN104997063A (en) * | 2015-08-04 | 2015-10-28 | 湖南厚道食品有限责任公司 | Recombinant fish and preparation process thereof |
| CN105166808A (en) * | 2015-09-02 | 2015-12-23 | 宁夏宁杨清真食品有限公司 | Instant-boiling seasoning capable of tonifying spleen and stomach |
| CN108477464A (en) * | 2018-03-02 | 2018-09-04 | 安徽省楚汉食品有限公司 | A kind of processing method of the cured fish of sauce halogen |
| CN108967823A (en) * | 2018-07-24 | 2018-12-11 | 大连百味佳食品有限公司 | The production method of crisp fish can |
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Application publication date: 20130918 |