CN103416776A - Fish processing technology - Google Patents
Fish processing technology Download PDFInfo
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- CN103416776A CN103416776A CN201210151567XA CN201210151567A CN103416776A CN 103416776 A CN103416776 A CN 103416776A CN 201210151567X A CN201210151567X A CN 201210151567XA CN 201210151567 A CN201210151567 A CN 201210151567A CN 103416776 A CN103416776 A CN 103416776A
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- fish
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Abstract
The invention discloses a fish processing technology comprising dehydration, pickling, frying and a germicidal lamp process, the fish processing technology has the advantages of simple processing technology, convenient operation and low equipment cost, processed finished fishes are rich in nutrition, and proper in finish degree, no chemical preparation is added, and the finished fishes do no harm to human bodies. High temperature sterilization is performed after vacuum packaging of aquatic products, so that deep sterilization from the surface to the inside can be realized without use of preservatives and antioxidants, at the same time the fishes can be cooked while high temperature sterilization, and the fishes is ready-to-eat when a bag is opened.
Description
Technical field
The present invention relates to field of processing of aquatic products, relate in particular to a kind of fish processing technology.
Background technology
The nutritive value of fish is high, because its meat is fine and smooth, delicious flavour and very easily absorb and become a kind of all-ages seafood products, in order to obtain longer freshness date, usually adopt at present Chemical Preservative Method of Fruits, so-called preservation method is with food additives, to carry out fresh-keepingly, and food additives mainly comprise biocide agent, anticorrisive agent and antioxidant.At present the most frequently used is by after the aquatic products sterilization, then add anticorrisive agent, antioxidant carries out fresh-keeping.Even but like this, the aquatic products of processing through above-mentioned Chemical Preservative Method of Fruits at normal temperatures also can only fresh-keeping 4-5 month, simultaneously owing to having adopted anticorrisive agent and antioxidant, the mouthfeel, meat variation of product have been made, anticorrisive agent, some toxicity of antioxidant capital more or less, work the mischief to human body simultaneously.
Summary of the invention
In order to overcome above shortcomings and defect in traditional fish preservation method, the invention provides a kind of without add any additive, fresh keeping time is long, the method for processing instant aquatic product that do not affect the aquatic products meat.
The technical scheme that the present invention adopted for achieving the above object is: the processing technology of a kind of fish mainly comprises the following steps:
A, select fish, remove foreign material and internal organ on the fish body;
B, dehydration, put into drying machine by fish and dry to the moisture weight percentage 25 ~ 35%, and the temperature in drying machine is 35 ° of C-40 ° of C;
C, pickle, the fish after dehydration is immersed in the baste of preparation in advance to dip time 5-10 minute;
D, frying, put into edible oil by the fish after seasoning and fry, and oil temperature is risen to 150-200 ° of C, within fried 3-5 minute, pulls out to golden yellow;
E, packing, adopt the retort pouch vacuum packaging;
F, sterilization, adopt high temperature sterilization, and temperature is 120 ° of C ~ 140 ° C, and the time is 30 ~ 60 minutes.
The weight proportion that baste in described step c is each raw material is: soy sauce 20 ~ 30, sugar 5 ~ 8, spices 35 ~ 40, tangerine peel 10 ~ 20, cloves 1 ~ 3, ginger 100, wine 120, monosodium glutamate 4 ~ 6.
The processing technology of fish of the present invention, by dewatering, pickle, frying and bactericidal lamp technique, processing technology is simple, easy to operate, and equipment cost is low, and the adult fish of being processed into is nutritious, and the one-tenth degree is suitable, and does not add any chemicals, to not injury of human body.Owing to carrying out high temperature sterilization after the aquatic products vacuum packaging, so it can boil fish in the lump, to realize the effect of instant bagged without adopting anticorrisive agent, antioxidant just can realize deep layer sterilization from outward appearance to inner essence simultaneously when high temperature kills mattress again.
The specific embodiment
The processing technology of fish of the present invention mainly comprises the following steps:
A, select fish, remove foreign material and internal organ on the fish body, select the fish fresh, that body surface is complete to gill and clean up;
B, dehydration, put into drying machine by fish and dry to the moisture weight percentage 25 ~ 35%, and the temperature in drying machine is 35 ° of C-40 ° of C;
C, pickle, the fish after dehydration is immersed in the baste of preparation in advance to dip time 5-10 minute; The weight proportion that baste in described step c is each raw material is: soy sauce 20 ~ 30, sugar 5 ~ 8, spices 35 ~ 40, tangerine peel 10 ~ 20, cloves 1 ~ 3, ginger 100, wine 120, monosodium glutamate 4 ~ 6.
D, frying, put into edible oil by the fish after seasoning and fry, and oil temperature is risen to 150-200 ° of C, within fried 3-5 minute, pulls out to golden yellow;
E, packing, adopt the retort pouch vacuum packaging;
F, sterilization, adopt high temperature sterilization, and temperature is 120 ° of C ~ 140 ° C, and the time is 30 ~ 60 minutes.The temperature of sterilization and the control of pressure are: when the temperature of retort reaches 60 ° of C, the pressure of retort preferably remains on 1.2Mpa, when the temperature of killing the mattress pot reaches 80 0C, the pressure that kills the mattress pot preferably remains on 1.5Mpa, when the temperature of killing the mattress pot reaches 100 ° of C, the pressure of retort preferably remains on 1.2Mpa – 1.5Mpa, and when the temperature of retort reaches 120-130 ° of C, the pressure that kills the mattress pot preferably remains on 1.5 Mpa-1.8 Mpa.
The processing technology of fish of the present invention, by dewatering, pickle, frying and bactericidal lamp technique, processing technology is simple, easy to operate, and equipment cost is low, and the adult fish of being processed into is nutritious, and the one-tenth degree is suitable, and does not add any chemicals, to not injury of human body.Owing to carrying out high temperature sterilization after the aquatic products vacuum packaging, so it can boil fish in the lump, to realize the effect of instant bagged without adopting anticorrisive agent, antioxidant just can realize deep layer sterilization from outward appearance to inner essence simultaneously when high temperature kills mattress again.
Claims (2)
1. the processing technology of fish is characterized in that: mainly comprise the following steps:
A, select fish, remove foreign material and internal organ on the fish body;
B, dehydration, put into drying machine by fish and dry to the moisture weight percentage 25 ~ 35%, and the temperature in drying machine is 35 ° of C-40 ° of C;
C, pickle, the fish after dehydration is immersed in the baste of preparation in advance to dip time 5-10 minute;
D, frying, put into edible oil by the fish after seasoning and fry, and oil temperature is risen to 150-200 ° of C, within fried 3-5 minute, pulls out to golden yellow;
E, packing, adopt the retort pouch vacuum packaging;
F, sterilization, adopt high temperature sterilization, and temperature is 120 ° of C ~ 140 ° C, and the time is 30 ~ 60 minutes.
2. the processing technology of a kind of fish according to claim 1, it is characterized in that: the weight proportion that the baste in described step c is each raw material is: soy sauce 20 ~ 30, sugar 5 ~ 8, spices 35 ~ 40, tangerine peel 10 ~ 20, cloves 1 ~ 3, ginger 100, wine 120, monosodium glutamate 4 ~ 6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210151567XA CN103416776A (en) | 2012-05-16 | 2012-05-16 | Fish processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210151567XA CN103416776A (en) | 2012-05-16 | 2012-05-16 | Fish processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103416776A true CN103416776A (en) | 2013-12-04 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210151567XA Pending CN103416776A (en) | 2012-05-16 | 2012-05-16 | Fish processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103416776A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104664449A (en) * | 2015-03-27 | 2015-06-03 | 江苏省农业科学院 | Method for processing intermediate moisture activity preconditioned whitefish |
| CN105707747A (en) * | 2016-02-02 | 2016-06-29 | 张照华 | Fish production method |
-
2012
- 2012-05-16 CN CN201210151567XA patent/CN103416776A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104664449A (en) * | 2015-03-27 | 2015-06-03 | 江苏省农业科学院 | Method for processing intermediate moisture activity preconditioned whitefish |
| CN104664449B (en) * | 2015-03-27 | 2017-11-21 | 江苏省农业科学院 | A kind of processing method of intermediate moisture activity preconditioned whitefish |
| CN105707747A (en) * | 2016-02-02 | 2016-06-29 | 张照华 | Fish production method |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20131204 |