CN103637248A - Method for manufacturing smoked fish - Google Patents
Method for manufacturing smoked fish Download PDFInfo
- Publication number
- CN103637248A CN103637248A CN201310621697.XA CN201310621697A CN103637248A CN 103637248 A CN103637248 A CN 103637248A CN 201310621697 A CN201310621697 A CN 201310621697A CN 103637248 A CN103637248 A CN 103637248A
- Authority
- CN
- China
- Prior art keywords
- fish
- dipping
- fried
- piece
- fish piece
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 63
- 238000000034 method Methods 0.000 title claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 title abstract 3
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 238000007598 dipping method Methods 0.000 claims abstract description 15
- 238000012545 processing Methods 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 4
- 235000014347 soups Nutrition 0.000 claims description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 238000006424 Flood reaction Methods 0.000 claims description 3
- 241000238370 Sepia Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 239000008157 edible vegetable oil Substances 0.000 claims description 3
- 238000007667 floating Methods 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 208000013403 hyperactivity Diseases 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 238000012805 post-processing Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- 239000008158 vegetable oil Substances 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- 244000291564 Allium cepa Species 0.000 claims 1
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000003860 storage Methods 0.000 abstract description 4
- 235000013332 fish product Nutrition 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 230000000391 smoking effect Effects 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 2
- 241000234314 Zingiber Species 0.000 description 2
- 241001596950 Larimichthys crocea Species 0.000 description 1
- 241001274979 Selenotoca multifasciata Species 0.000 description 1
- 241001125843 Trichiuridae Species 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a method for manufacturing smoked fish and belongs to the technical field of processing of aquatic products. The method is characterized by comprising the following technical processes: treating raw materials, slicing, dipping, frying, seasoning and dipping, cooling and draining, smoking, weighing, packaging and processing. The problem that the raw material fish does not have storage durability and easily goes bad is solved, the processed smoked fish is high in quality and easy to store, the fish is endowed with special flavor, raw materials which meet the requirements can be obtained at any time in the process of processing the smoked fish products, and annual balanced production is realized.
Description
Technical field
The present invention relates to a kind of food-processing method, especially relate to a kind of preparation method of smoked fish.
Background technology
The kind of fish is a lot, and fish comprises yellow croaker, hairtail, butterfish etc.They all have fine and tender taste deliciousness, nutritious feature, are the good sources of some vitamins, mineral matter.Flesh of fish delicious flavour, no matter be eat meat or make soup, all clear fresh good to eat, the appetite that induces one, is than preferable food in people's diet.Fresh fish is difficult for preserving, and is all chilled storage conventionally.
Oppress at present perishable problem owing to there is raw material preservation, raw material fish focus utilization is made to smoked fish product, can solve raw material and oppress rotten problem, and give and oppressed special local flavor.
Summary of the invention
The preparation method that the object of this invention is to provide a kind of smoked fish.Solved raw material and oppressed problem apt to deteriorate, and given and oppressed special local flavor.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for smoked fish, is characterized in that: adopt that raw material is processed, hacked stripping and slicing, dipping, fried, seasoning dipping, coolingly drains, sootiness, weigh, package processing technological process, concrete operation step is as follows:
(1) raw material is processed: fresh feed fish is cleaned with clear water, scrapes off fish scale, cuts fin ray and removes the gill, removes internal organ, fully clean with running water,
(2) hack stripping and slicing: take large fish as raw material, first remove fish head, vertical splitting is two, then the trunk of fish is split into two fillet along the bone back of the body, one band spine, fish sheet is wealthy, then cuts respectively two tripe meat, then fillet is cut into bulk crosswise, require fish piece thickness even, in the same size
(3) dipping: after fish piece cuts, must flood in time, add 1 ~ 2% refined salt, 3 ~ 6% Soy sauces, 0.5% yellow juice, 0.5% green onion ginger juice, floods after stirring 2 ~ 4 hours, and then pull out and drain,
(4) fried: the fish piece draining after dipping, carry out in time friedly, adopt vegetable oil, oil cauldron is wanted hyperactivity of fire, temperature is controlled at 170 ~ 190 ℃, the fried amount of throwing of each fish piece is 10% of edible oil, when fried, after fish piece floating, stir immediately and shakes loose, explode fish piece solid, till being sepia, need 3 ~ 5 minutes
(5) seasoning dipping: fried good fish piece, pull out and drain a moment, immerse in the baste that has been heated to 95 ~ 100 ℃ while hot, vexed stain 5 minutes, pulls drop soup out,
(6) cooling draining: by the fish piece having flooded, cooling draining to 20 ~ 30 ℃ at normal temperatures,
(7) sootiness: fish piece is carried out to sootiness processing,
(8) post processing: weigh, pack, obtain finished product.
Beneficial effect: product of the present invention has solved raw material and oppressed storage tolerance not, problem apt to deteriorate, the smoked fish quality of processing is high, easily storage, and given and oppressed special local flavor, the processing of smoked fish goods can obtain satisfactory raw material at any time, balanced processing of the anniversary of accomplishing.
The specific embodiment
Embodiment 1:
A preparation method for smoked fish, concrete operation step is as follows:
(1) raw material is processed: fresh feed fish is cleaned with clear water, scrapes off fish scale, cuts fin ray and removes the gill, removes internal organ, fully clean with running water,
(2) hack stripping and slicing: take large fish as raw material, first remove fish head, vertical splitting is two, then the trunk of fish is split into two fillet along the bone back of the body, one band spine, fish sheet is wealthy, then cuts respectively two tripe meat, then fillet is cut into bulk crosswise, require fish piece thickness even, in the same size
(3) dipping: after fish piece cuts, must flood in time, add the refined salt of 1.5-2%, 5-8% Soy sauce, the yellow juice of 0.5-0.6%, 0.5-1% green onion ginger juice, floods 3-5 hour after stirring, and then pull out and drain,
(4) fried: the fish piece draining after dipping, carry out in time friedly, adopt vegetable oil, oil cauldron is wanted hyperactivity of fire, temperature is controlled at 180-195 ℃, the fried amount of throwing of each fish piece is the 10-12% of edible oil, when fried, after fish piece floating, stir and shakes loose immediately, explode fish piece solid, till being sepia, need 4-6 minute
(5) seasoning dipping: fried good fish piece, pull out and drain a moment, immerse in the baste that has been heated to 90-95 ℃ while hot, vexed stain 5-10 minute, pulls drop soup out,
(6) cooling draining: by the fish piece having flooded, cooling draining to 25-30 ℃ at normal temperatures,
(7) sootiness: fish piece is carried out to sootiness processing,
(8) post processing: weigh, pack, get product.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. a preparation method for smoked fish, is characterized in that: adopt that raw material is processed, hacked stripping and slicing, dipping, fried, seasoning dipping, coolingly drains, sootiness, weigh, package processing technological process, concrete operation step is as follows:
(1) raw material is processed: fresh feed fish is cleaned with clear water, scrapes off fish scale, cuts fin ray and removes the gill, removes internal organ, fully clean with running water,
(2) hack stripping and slicing: take large fish as raw material, first remove fish head, vertical splitting is two, then the trunk of fish is split into two fillet along the bone back of the body, one band spine, fish sheet is wealthy, then cuts respectively two tripe meat, then fillet is cut into bulk crosswise, require fish piece thickness even, in the same size
(3) dipping: after fish piece cuts, must flood in time, add 1 ~ 2% refined salt, 3 ~ 6% Soy sauces, 0.5% yellow juice, 0.5% green onion ginger juice, floods after stirring 2 ~ 4 hours, and then pull out and drain,
(4) fried: the fish piece draining after dipping, carry out in time friedly, adopt vegetable oil, oil cauldron is wanted hyperactivity of fire, temperature is controlled at 170 ~ 190 ℃, the fried amount of throwing of each fish piece is 10% of edible oil, when fried, after fish piece floating, stir immediately and shakes loose, explode fish piece solid, till being sepia, need 3 ~ 5 minutes
(5) seasoning dipping: fried good fish piece, pull out and drain a moment, immerse in the baste that has been heated to 95 ~ 100 ℃ while hot, vexed stain 5 minutes, pulls drop soup out,
(6) cooling draining: by the fish piece having flooded, cooling draining to 20 ~ 30 ℃ at normal temperatures,
(7) sootiness: fish piece is carried out to sootiness processing,
(8) post processing: weigh, pack, obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310621697.XA CN103637248A (en) | 2013-11-30 | 2013-11-30 | Method for manufacturing smoked fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310621697.XA CN103637248A (en) | 2013-11-30 | 2013-11-30 | Method for manufacturing smoked fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103637248A true CN103637248A (en) | 2014-03-19 |
Family
ID=50242655
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310621697.XA Pending CN103637248A (en) | 2013-11-30 | 2013-11-30 | Method for manufacturing smoked fish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103637248A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104382094A (en) * | 2014-10-31 | 2015-03-04 | 江苏正业食品有限公司 | Preparation method of smoked fish |
| CN104757606A (en) * | 2015-04-24 | 2015-07-08 | 信阳农林学院 | Tea smoked fish and production method thereof |
| CN105639491A (en) * | 2015-12-30 | 2016-06-08 | 天津市宽达水产食品有限公司 | Fish meat bacon and preparation method thereof |
| CN106072008A (en) * | 2016-06-01 | 2016-11-09 | 莆田市汇丰食品工业有限公司 | A kind of manufacture method of red-spotted grouper smoked foods |
| CN107410435A (en) * | 2017-07-18 | 2017-12-01 | 太仓市飞凤食品有限公司 | A kind of manufacture craft of smoked fish |
| CN107801935A (en) * | 2017-09-29 | 2018-03-16 | 青岛河澄知识产权有限公司 | A kind of flatfish can |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102144786A (en) * | 2011-02-28 | 2011-08-10 | 浙江大学 | Method for preparing instant smoked fish food |
-
2013
- 2013-11-30 CN CN201310621697.XA patent/CN103637248A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102144786A (en) * | 2011-02-28 | 2011-08-10 | 浙江大学 | Method for preparing instant smoked fish food |
Non-Patent Citations (3)
| Title |
|---|
| 丁德明: "淡水爆鱼的加工", 《内陆水产》 * |
| 夏章英等: "《渔业生产与经济管理》", 30 September 2011, 海洋出版社 * |
| 金玉松: "熏鱼的加工要点", 《渔业致富指南》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104382094A (en) * | 2014-10-31 | 2015-03-04 | 江苏正业食品有限公司 | Preparation method of smoked fish |
| CN104757606A (en) * | 2015-04-24 | 2015-07-08 | 信阳农林学院 | Tea smoked fish and production method thereof |
| CN105639491A (en) * | 2015-12-30 | 2016-06-08 | 天津市宽达水产食品有限公司 | Fish meat bacon and preparation method thereof |
| CN105639491B (en) * | 2015-12-30 | 2020-07-21 | 天津市宽达水产食品有限公司 | Fish bacon and preparation method thereof |
| CN106072008A (en) * | 2016-06-01 | 2016-11-09 | 莆田市汇丰食品工业有限公司 | A kind of manufacture method of red-spotted grouper smoked foods |
| CN107410435A (en) * | 2017-07-18 | 2017-12-01 | 太仓市飞凤食品有限公司 | A kind of manufacture craft of smoked fish |
| CN107801935A (en) * | 2017-09-29 | 2018-03-16 | 青岛河澄知识产权有限公司 | A kind of flatfish can |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140319 |