CN103349307A - Dried fish further processing method - Google Patents
Dried fish further processing method Download PDFInfo
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- CN103349307A CN103349307A CN2013103131132A CN201310313113A CN103349307A CN 103349307 A CN103349307 A CN 103349307A CN 2013103131132 A CN2013103131132 A CN 2013103131132A CN 201310313113 A CN201310313113 A CN 201310313113A CN 103349307 A CN103349307 A CN 103349307A
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- fillet
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- drying
- fish
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 47
- 238000003672 processing method Methods 0.000 title abstract 3
- 238000007605 air drying Methods 0.000 claims abstract description 38
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 21
- 240000002234 Allium sativum Species 0.000 claims description 14
- 235000004611 garlic Nutrition 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 14
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 13
- 244000223014 Syzygium aromaticum Species 0.000 claims description 13
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 13
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 12
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 12
- 235000008397 ginger Nutrition 0.000 claims description 12
- 244000062250 Kaempferia rotunda Species 0.000 claims description 10
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 10
- 244000290333 Vanilla fragrans Species 0.000 claims description 10
- 235000009499 Vanilla fragrans Nutrition 0.000 claims description 10
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims description 10
- 238000012545 processing Methods 0.000 claims description 10
- 241000196324 Embryophyta Species 0.000 claims description 9
- 235000013599 spices Nutrition 0.000 claims description 9
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 8
- 240000004760 Pimpinella anisum Species 0.000 claims description 8
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 8
- 238000003307 slaughter Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 238000005260 corrosion Methods 0.000 abstract description 5
- 230000007797 corrosion Effects 0.000 abstract description 5
- 239000002778 food additive Substances 0.000 abstract description 5
- 235000013373 food additive Nutrition 0.000 abstract description 5
- 238000004806 packaging method and process Methods 0.000 abstract 2
- 238000009938 salting Methods 0.000 abstract 1
- 238000009966 trimming Methods 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 description 29
- 241000212314 Foeniculum Species 0.000 description 11
- 241000234314 Zingiber Species 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 239000013505 freshwater Substances 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 4
- 238000011161 development Methods 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000013332 fish product Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000011031 large-scale manufacturing process Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000009360 aquaculture Methods 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
Abstract
The invention discloses a dried fish further processing method which comprises the following steps: killing the selected fish; conducting salting on the fish according to different categories, and conducting rinsing on the salted dried fish; placing the fish in the natural withering area and conducting initial air drying and stoving after rinsing; cutting and packaging the dried fish after trimming, and conducting vacuum packaging, and product packaging after checking. The invention relates to a dried fish further processing method which contains neither corrosion remover nor food additives, is long in expiration date, convenient to eat, is provided with certain advancement, confidentiality and potential economic value, and solves the potential safety hazard problems that the conventional fish convenient products are less in variety and contain a large amount of corrosion remover and food additives.
Description
Technical field
The present invention relates to a kind of deep working method, be specifically related to a kind of air-drying fish deep working method that does not contain anticorrisive agent and food additives, long shelf-life.
Background technology
Sichuan have the laudatory title of " provinces in thousand rivers ", gather in the pool, rivers and lakes weir, advantageous inherent advantage with development freshwater aquiculture, aquatic products total amount increasing year by year, add up according to province marine products bureau, the Sichuan output of aquatic products reached 2,280,000 tons in 2011, at present, the processing of aquatic products rate of developed country is more than 80%, and the processing of aquatic products rate less than 30% of China, wherein the fresh-water fishes working modulus this shows less than 5%, and fresh-water fishes processing development prospect is wide, to be emphasis and the key link of aquatic products industry development, along with China's All population capacities steady-state growth, there is the revenue growth of domination in resident family, the transformation of consumption idea, nutrition, the change of health and meals idea, and to instant food, the increase of leisure food demand, research, fresh-water fishes (flavor fish) goods are very necessary, and flavor fish processing will become an important development direction of fresh water processing.
Yet China resident is plain to eat fresh fish as main traditionally, fish processing industry is relatively backward, fish instant food with local characteristic is just very few, and the fish food of producing the manufacturer production of fish instant food has all added anticorrisive agent and man-made additive, and the health of human body is had potential hidden danger.
Summary of the invention
For the problems referred to above, a kind of anticorrisive agent and food additives of not containing have been the present invention relates to, long shelf-life is (under normal temperature condition, 10 months shelf-lifves), instant, air-drying fish deep working method with certain advance, confidentiality and potential economic worth has solved fish and has made things convenient for product few and contain the security hidden trouble of a large amount of anticorrisive agents and food additives.
For achieving the above object, the technical solution used in the present invention is as follows:
The air-drying fish deep working method, concrete steps are:
A, select net weight to be not less than 1 kilogram fresh fish, slaughter, removing fish head, internal organ, fish scale and cutting away half becomes fillet;
B, slaughter rear classification and carry out first pickled: salt, garlic, ginger, natural plant spice are spread upon equably the two sides of fillet, again the fillet after pickled are carried out rinsing and process;
After C, the rinsing, fillet are placed the air-dry processing in natural air drying district: the fillet after the pickled rinsing are hung upside down in air-dry district, take the mode in the air-dry district of low-temperature air-drying district-high temperature-low-temperature air-drying district to carry out air-dry, described low-temperature air-drying temperature is 10-18 ℃, and the low-temperature air-drying time is 24-48 hour; The air-dry temperature of high temperature is 25-48 ℃, and the high temperature air-dry time is 24-30 hour.
D, oven dry: the fillet after air-dry are dried in baking room, fillet are carried out low temperature at 25-30 ℃ first slowly dried 5-10 hour, again temperature is transferred to 35-40 ℃ with the speed of 0.5 ℃/min, constant temperature drying 8-10 hour, and then be cooled to 30-25 ℃, constant temperature 5-10 hour with the speed of 0.5 ℃/min.
E, naturally after the cooling arrangement fillet are cut apart pack, carry out vacuum packaging, after check, finished product packing.
The described fillet of described steps A are long to be 24-26cm, and width is 8-14cm, and thickness is 1-3cm, and the back of described fillet is " 1 " font tiltedly draws, and it is 3cm that each " 1 " font is tiltedly drawn spacing.With the air-drying fish that this specification is made, put flavor when pickled fast, the time is short, is beneficial to the volatilization of fillet moisture when air-dry, and air-dry time is short, and quality is good, and color, shape are various.
The pickled components by weight of described step B is: 100 parts of fillet, garlic 1-10 part, ginger 1-5 part, natural plant spice 1-5 part, salt 6-10 part.
The pickled temperature of described B step is 5-10 ℃, and the pickled time is that 40-48 hour or described pickled temperature are 12-18 ℃, and the pickled time is 20-24 hour.
Described natural plant spice comprises kaempferia galamga, anise, cloves, dried orange peel, cassia bark, fennel seeds and vanilla.
Described natural plant spice part by weight is: kaempferia galamga 1-3 part, anistree 1-3 part, cloves 2-4 part, dried orange peel 1-2 part, cassia bark 1-5 part, fennel seeds 1-5 part, vanilla 1-5 part.
The present invention compared with prior art has the following advantages and beneficial effect:
The present invention selects materials natural, water content how many (100g fillet≤35 moisture content) and garlics of air-dry fillet, cloves, cassia bark, fennel seeds combine and can play biological sterilization, the corrosion-resistant effect, the present invention strictly controls process conditions and comprises the pickled time in addition, pickled temperature, air-dry mode, air-dry temperature, air-dry time etc., can be to fillet water content and moisture uniformity, acid value plays the control effect, by vacuum packaging, thereby can not add man-made additive and reach biological sterilization and corrosion-resistant effect, make things convenient for product than present fish, the product that makes is more safe and reliable, long shelf-life, under the normal temperature preservation condition, 10 months shelf-lifves, and step is simple, can be used for large-scale production.
The specific embodiment
The present invention is described in further detail below in conjunction with embodiment, but embodiments of the present invention are not limited to this.
Embodiment 1
The pickled component of air-drying fish deep working method, by weight (g):
Fillet 100, kaempferia galamga 0.2, anise 0.2, cloves 0.4, dried orange peel 0.2, cassia bark 0.3, fennel seeds 0.3, vanilla 0.4, garlic 5, ginger 2, salt 6.
Embodiment 2
The pickled component of air-drying fish deep working method, by weight (g):
Fillet 100, kaempferia galamga 0.1, anise 0.2, cloves 0.4, dried orange peel 0.2, cassia bark 0.4, fennel seeds 0.4, vanilla 0.5, garlic 8, ginger 4, salt 8.
Embodiment 3
The pickled component of air-drying fish deep working method, by weight (g):
Fillet 100, kaempferia galamga 0.1, anise 0.2, cloves 0.4, dried orange peel 0.15, cassia bark 0.5, fennel seeds 0.3, vanilla 0.5, garlic 8, ginger 3, salt 10.
Embodiment 4
The pickled component of air-drying fish deep working method, by weight (g):
Fillet 100, kaempferia galamga 0.3, anise 0.1, cloves 0.2, dried orange peel 0.1, cassia bark 0.3, fennel seeds 0.5, vanilla 0.3, garlic 5, ginger 4, salt 6.
Embodiment 5
The pickled component of air-drying fish deep working method, by weight (g):
Fillet 100, kaempferia galamga 0.2, anise 0.3, cloves 0.3, dried orange peel 0.2, cassia bark 0.1, fennel seeds 0.1, vanilla 0.5, garlic 8, ginger 1, salt 10.
Implementation step of the present invention is:
1, choose the fresh fish of every net weight 〉=1 kilogram, slaughter scale, head, internal organ, fish is cutd open into 2 half, being cut into length is 24-26cm, and width is 8-14cm, and thickness is the fillet of 1-3cm, the back of fillet is " 1 " font tiltedly draws, and it is 3cm that each " 1 " font is tiltedly drawn spacing." 1 " font is tiltedly drawn and is simple and easy to process, and can allow fillet easily advance flavor, and pickled being more prone to is beneficial to the volatilization of fillet moisture content.
2, slaughtering rear classification carries out first pickled: salt, garlic, ginger, natural plant spice are coated with equably
Be put on the two sides of fillet, again the fillet after pickled carried out rinsing and process; Air-drying fish, salt, garlic, ginger, kaempferia galamga, anise, cloves, dried orange peel, cassia bark, fennel seeds and vanilla are prepared in above-mentioned enforcement ratio, spread upon equably the two sides of fillet, when pickled temperature was 5-10 ℃, the pickled time was 40-48 hour; When pickled temperature was 10-18 ℃, pickled temperature was 20-24 hour.The water content of fillet combines with garlic, cloves, cassia bark, fennel seeds can play biological sterilization, corrosion-resistant effect.Pickled time and pickled temperature have certain relation, and pickled temperature is slightly low, and then molecules of salt is low in the movement velocity of fillet inside, pickledly need time of more growing fully, and therefore when temperature was slightly low, the pickled time was long.Above-mentioned garlic, ginger, cry, cloves, fennel seeds be by being used in conjunction with salt, fillet played the effect of biological antibiotic.
3, after the rinsing, fillet are placed the air-dry processing in natural air drying district: the fillet after the pickled rinsing are hung upside down in air-dry district, take the mode in the air-dry district of low-temperature air-drying district-high temperature-low-temperature air-drying district to carry out air-dry, described low-temperature air-drying temperature is 10-18 ℃, and the low-temperature air-drying time is 24-48 hour; The air-dry temperature of high temperature is 25-40 ℃, and the high temperature air-dry time is 24-30 hour.Fillet moisture content after this moment is air-dry is 60-70%.Take the mode in the air-dry district of low-temperature air-drying district-high temperature-low-temperature air-drying district to carry out air-dry, processing mode to low temperature is at first so that the moisture of fillet can evaporate more uniformly at low temperature again from low temperature to high temperature, guarantee the moisture uniformity of fillet, then fillet are moved on to the high-temperature region air-dry, can accelerate the moisture evaporation rate like this, move on at last low-temperature space air-dry, can guarantee the moisture uniformity of fillet.
4, oven dry: the fillet after air-dry are dried in baking room, fillet are carried out low temperature at 25-30 ℃ first slowly dried 5-10 hour, again temperature is transferred to 35-40 ℃ with the speed of 0.5 ℃/min, constant temperature drying 8-10 hour, and then be cooled to 30-25 ℃, constant temperature 5-10 hour with the speed of 0.5 ℃/min.Drying procedure has important impact to the fillet water content, and first low temperature is slowly dried, and can guarantee the uniformity of water loss, thereby guarantees the uniformity of fillet water content, can not cause local moisture too high or excessively low, is conducive to preserve fillet.
5, naturally after the cooling arrangement fillet are cut apart pack, carry out vacuum packaging, then check vacuum packaging whether broken bag, gas leak phenomenon are arranged, do not have the finished product packing that carries out of the problems referred to above after the check.
The air-drying fish product that the present invention makes is sent to quality supervision and test and is checked, the result is as shown in the table:
Table 1 Bazhong City product quality supervision and testing institute survey report
As can be seen from Table 1, the air-drying fish product that the present invention makes is from indexs such as flavour, smell, color and luster, impurity, moisture, salt, acid values, all meet specification requirement, and can reach the standard of specification requirement far away, the present invention can be directly used in the large-scale production thus, for the consumer provide a kind of good colour, meat flavour delicious, without the relieved edible air-drying fish of any additive energy.
Claims (6)
1. the air-drying fish deep working method is characterized in that, concrete steps are:
A, select net weight to be not less than 1 kilogram fresh fish, slaughter, removing fish head, internal organ, fish scale and cutting away half becomes fillet;
B, slaughter rear classification and carry out first pickled: salt, garlic, ginger, natural plant spice are spread upon equably the two sides of fillet, again the fillet after pickled are carried out rinsing and process;
After C, the rinsing, fillet are placed the air-dry processing in natural air drying district: the fillet after the pickled rinsing are hung upside down in air-dry district, take the mode in the air-dry district of low-temperature air-drying district-high temperature-low-temperature air-drying district to carry out air-dry, described low-temperature air-drying temperature is 10-18 ℃, and the low-temperature air-drying time is 24-48 hour; The air-dry temperature of high temperature is 25-40 ℃, and the high temperature air-dry time is 24-30 hour;
D, oven dry: the fillet after air-dry are dried in baking room, fillet are carried out low temperature at 25-30 ℃ first slowly dried 5-10 hour, again temperature is transferred to 35-40 ℃ with the speed of 0.5 ℃/min, constant temperature drying 8-10 hour, and then be cooled to 30-25 ℃, constant temperature 5-10 hour with the speed of 0.5 ℃/min;
E, naturally after the cooling arrangement fillet are cut apart pack, carry out vacuum packaging, after check, finished product packing.
2. air-drying fish deep working method according to claim 1 is characterized in that: the described fillet of steps A are long to be 24-26cm, and width is 8-14cm, and thickness is 1-3cm, and the back of described fillet is " 1 " font tiltedly draws, and it is 3cm that each " 1 " font is tiltedly drawn spacing.
3. air-drying fish deep working method according to claim 1, it is characterized in that: the pickled components by weight of described step B is: 100 parts of fillet, garlic 1-10 part, ginger 1-5 part, natural plant spice 1-5 part, salt 6-10 part.
4. air-drying fish deep working method according to claim 1, it is characterized in that: the pickled temperature of described B step is 5-10 ℃, and the pickled time is that 40-48 hour or described pickled temperature are 12-18 ℃, and the pickled time is 20-24 hour.
5. air-drying fish deep working method according to claim 3, it is characterized in that: described natural plant spice comprises kaempferia galamga, anise, cloves, dried orange peel, cassia bark, fennel seeds and vanilla.
6. air-drying fish deep working method according to claim 5, it is characterized in that: described natural plant spice part by weight is: kaempferia galamga 1-3 part, anistree 1-3 part, cloves 2-4 part, dried orange peel 1-2 part, cassia bark 1-5 part, fennel seeds 1-5 part, vanilla 1-5 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310313113.2A CN103349307B (en) | 2013-07-24 | 2013-07-24 | Dried fish further processing method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310313113.2A CN103349307B (en) | 2013-07-24 | 2013-07-24 | Dried fish further processing method |
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| CN103349307A true CN103349307A (en) | 2013-10-16 |
| CN103349307B CN103349307B (en) | 2014-12-17 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104055159A (en) * | 2014-06-05 | 2014-09-24 | 四川省汇泉罐头食品有限公司 | Production process of air-dried canned fish |
| CN104366579A (en) * | 2014-11-21 | 2015-02-25 | 彭新亭 | Special dried fish |
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| CN1663461A (en) * | 2005-03-07 | 2005-09-07 | 武汉康祥科技发展有限公司 | Method for producing low-salinity seasoning air-drying Wuchang fish |
| CN101658307A (en) * | 2009-09-21 | 2010-03-03 | 李长智 | Method for producing air-dried fish with crisp bones |
| CN101779697A (en) * | 2010-03-25 | 2010-07-21 | 南京农业大学 | New technology for salting, air drying and maturing weever |
| CN102349667A (en) * | 2011-10-27 | 2012-02-15 | 百洋水产集团股份有限公司 | Processing method of dried fish leisure food |
| CN102669734A (en) * | 2012-06-11 | 2012-09-19 | 刘富来 | Processing method of instant salt baked weever |
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2013
- 2013-07-24 CN CN201310313113.2A patent/CN103349307B/en active Active
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| CN1663461A (en) * | 2005-03-07 | 2005-09-07 | 武汉康祥科技发展有限公司 | Method for producing low-salinity seasoning air-drying Wuchang fish |
| CN101658307A (en) * | 2009-09-21 | 2010-03-03 | 李长智 | Method for producing air-dried fish with crisp bones |
| CN101779697A (en) * | 2010-03-25 | 2010-07-21 | 南京农业大学 | New technology for salting, air drying and maturing weever |
| CN102349667A (en) * | 2011-10-27 | 2012-02-15 | 百洋水产集团股份有限公司 | Processing method of dried fish leisure food |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104055159A (en) * | 2014-06-05 | 2014-09-24 | 四川省汇泉罐头食品有限公司 | Production process of air-dried canned fish |
| CN104366579A (en) * | 2014-11-21 | 2015-02-25 | 彭新亭 | Special dried fish |
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| CN103349307B (en) | 2014-12-17 |
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Effective date of registration: 20240118 Address after: No. 63, West Section of Xinping Street, Liaojiazui Community, Tongzhou Street Office, Pingchang County, Bazhong City, Sichuan Province, 636400 Patentee after: PINGCHANG COUNTY XINQI FOOD Co.,Ltd. Address before: No. 62, Fuxing street, Tanxi Town, Pingchang County, Bazhong City, Sichuan Province Patentee before: PINGCHANG COUNTY YANGSHI XIANHE YUHUI Co.,Ltd. |
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