CN103876186B - A kind of instant silverfish goods and preparation method thereof - Google Patents
A kind of instant silverfish goods and preparation method thereof Download PDFInfo
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- CN103876186B CN103876186B CN201410099781.4A CN201410099781A CN103876186B CN 103876186 B CN103876186 B CN 103876186B CN 201410099781 A CN201410099781 A CN 201410099781A CN 103876186 B CN103876186 B CN 103876186B
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- 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
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- Nutrition Science (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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Abstract
The present invention relates to a kind of instant silverfish goods and preparation method thereof.Instant silverfish goods are made up of the raw material of following weight portion: silverfish 100 parts, anise 2 parts, 1 part, mature vinegar, 2 parts, cassia bark, cooking wine 3 parts, 3 parts, ginger, salt 6 parts, 10 parts, edible oil, chilli 3 parts.The preparation method of instant silverfish goods, its preparation method comprises the following steps: → salt marsh → batching → microwave-hot air drying → sealing → sterilization of selecting materials.The invention has the advantages that mouthfeel is good, both kept the distinctive color of silverfish, fragrance and nutritional labeling, highlighted taste again.
Description
Technical field
The present invention relates to fish product and preparation method thereof, especially a kind of instant silverfish goods and preparation method thereof.
Background technology
Silverfish (Hemisalanx prognathus), is under the jurisdiction of salmon shape order, Salangidae, has 2 subfamilies, and 6 genus, are distributed in the states such as China, Japan, Korea S, Russia by nearly 20 kinds.Silverfish fine and tender taste, pure white, delicious, overall edible (namely internal organ, head, fin etc. all do not remove, overall edible), is confirmed as a kind of natural " life prolonging food " by international nutrition at present, therefore has again the laudatory title of " long-lived fine work ", " fish ginseng ".Silverfish belongs to high protein and low fat food, and every 100g is containing protein 8.2g, fatty 0.3g, carbohydrate 0.5g, heat 176kJ, calcium 258mg, phosphorus 102mg, iron 0.5mg, and the nutritional labeling such as thiamine, riboflavin, niacin.
Silverfish is one of important small-sized famous and precious economic fish of Poyang Lake, and average annual output reaches 400-500 tons, Yugan County, Poyang County, equal owner producing region, Duchang County belonging to our province.In addition, the silverfish output of the large reservoir such as Zhelin reservoir, eastern Tianjin reservoir, Shangyou County's reservoir is up to more than 1000 tons.According to fisheries statistics yearbook data, within 2012, Jiangxi Province's silverfish output reaches 1627 tons.
Because its region and silverfish belong to typical high protein and low fat small fishes, dried up namely dead, and it is very easily putrid and deteriorated, could preserve after having to pass through necessary processing process or the restriction of preservation feature, cause the processing mode major part employing freeze cutting of relevant silverfish both at home and abroad, domesticly to dry in addition, dry after be referred to as the dried silver fiss of " swallow does ".For a long time, the processing mode of domestic silverfish is based on freeze cutting, and it is auxiliary for drying, drying, and rarely has silverfish intensive processing.
Summary of the invention
The invention provides a kind of instant silverfish goods and preparation method thereof.
The present invention is by the following technical solutions:
These instant silverfish goods, it is made up of the raw material of following weight portion:
Silverfish 100 parts of anises 2 parts
2 parts, mature vinegar 1 part of cassia bark
3 parts, cooking wine 3 portions of gingers
10 parts, salt 6 portions of edible oil
Chilli 3 parts.
A preparation method for described instant silverfish goods, it comprises the following steps:
(1) select materials: confirm before manufacture to adopt raw material to be acceptance(check) product, lead out and estimated output needed raw material the same day, check the quality of raw material, criterion of acceptability is: tissue tight's appropriateness, free from extraneous odour, not fragmentary, size is substantially even, put into pond by the classification kind of raw material, after clean by clear water stirring and washing, drag for draining in plastics basket;
(2) salt marsh: the raw material after cleaning is put into salt marsh cylinder, in 100:6 ratio silverfish added in salt and mix, stir for several times and add a cover preservative film, after salt marsh 4-6 hour, semi-finished product good for salt marsh are taken out, pours in clear water reserviors, soak 15-30 minute, clean up one by one, pick up and put into basket draining;
(3) prepare burden: by described weight ratio, chilli, anise, cassia bark, ginger are put into the silverfish after salt marsh, then add mature vinegar, cooking wine by described weight portion, edible oil stirs and soaks 20-30 minute;
(4) microwave-hot air drying: product code is put into dish, dry under the following conditions: Microwave Power Density 2.5w/g, time 35-45min, temperature 55-65 DEG C, wind speed 1-3m/s.；
(5) seal: load by the quantity of regulation in the bottle of specifying after product cooling, vacuum packing machine is packed;
(6) sterilization: sterilization conditions: sterilization temperature 110-125 DEG C, Pressure gauge 0.15Mpa, 10-20 minute.
Above-mentioned each foodstuff composition consumption represents their proportionate relationship, can expansion at double or reduce as required in actual production, and this all represents protection scope of the present invention.
The invention has the advantages that mouthfeel is good, both kept the distinctive color of silverfish, fragrance and nutritional labeling, highlighted taste again.Its beneficial effect:
1, take silverfish as raw material; systematically have studied the dry producing process of hot wind and microwave and technical parameter (Microwave Power Density 2.5w/g, time 40min, the temperature 60 C of Poyang Lake silverfish; wind speed 2m/s), establish Poyang Lake silverfish large-scale industrial processing technical system.
2, with Poyang Lake silverfish for raw material, adopt hot wind and microwave coupling dry technology, dry process time 40 about min, total energy consumption controls at 0.50 yuan //about kg.Compared with traditional dry processing technology, the dry time decreased more than 80% of silverfish, total energy consumption reduces more than 30%.
3, adopt hot wind and microwave coupling dry technology, maintain the face shaping of Poyang Lake silverfish well, avoid traditional high-temperature hot-air and dry and cause that the profile of Poyang Lake silverfish product is shunk, quality declines, be easy to the shortcoming such as rotten.
4, Poyang Lake silverfish can series of products 1 newly developed, product quality meets the regulation of green food standard (NY/T1328-2007).
Detailed description of the invention
For setting forth the present invention further, illustrate with embodiment:
The component of described raw material and parts by weight thereof are: silverfish 100 parts, anise 2 parts, 1 part, mature vinegar, 2 parts, cassia bark, cooking wine 3 parts, 3 parts, ginger, salt 6 parts, 10 parts, edible oil, chilli 3 parts;
Preparation method's embodiment 1 step is as follows:
(1) select materials: confirm before manufacture to adopt raw material to be acceptance(check) product, lead out and estimated output needed raw material the same day, check the quality of raw material, criterion of acceptability is: tissue tight's appropriateness, free from extraneous odour, not fragmentary, size is substantially even, put into pond by the classification kind of raw material, after clean by clear water stirring and washing, drag for draining in plastics basket;
(2) salt marsh: the raw material after cleaning is put into salt marsh cylinder, in 100:6 ratio silverfish added in salt and mix, stir for several times and add a cover preservative film, salt marsh is after 4 hours, semi-finished product good for salt marsh are taken out, pours in clear water reserviors, soak 20 minutes, clean up one by one, pick up and put into basket draining;
(3) prepare burden, by described weight ratio, chilli, anise, cassia bark, ginger are put into the silverfish after salt marsh, then add mature vinegar, cooking wine by described weight portion, edible oil stirs immersion 20 minutes;
(4) microwave-hot air drying: product code is put into dish, dry under the following conditions: Microwave Power Density 2.5w/g, time 40min, temperature 60 C, wind speed 2m/s.；
(5) seal: load by the quantity of regulation in the bottle of specifying after product cooling, vacuum packing machine is packed;
(6) sterilization: sterilization conditions: sterilization temperature 120 DEG C, Pressure gauge 0.15Mpa, 15 minutes.
Preparation method's embodiment 2 step is as follows:
(1) select materials: confirm before manufacture to adopt raw material to be acceptance(check) product, lead out and estimated output needed raw material the same day, check the quality of raw material, criterion of acceptability is: tissue tight's appropriateness, free from extraneous odour, not fragmentary, size is substantially even, put into pond by the classification kind of raw material, after clean by clear water stirring and washing, drag for draining in plastics basket;
(2) salt marsh: the raw material after cleaning is put into salt marsh cylinder, in 100:6 ratio silverfish added in salt and mix, stir for several times and add a cover preservative film, salt marsh is after 5 hours, semi-finished product good for salt marsh are taken out, pours in clear water reserviors, soak 25 minutes, clean up one by one, pick up and put into basket draining;
(3) prepare burden, by described weight ratio, chilli, anise, cassia bark, ginger are put into the silverfish after salt marsh, then add mature vinegar, cooking wine by described weight portion, edible oil stirs immersion 25 minutes;
(4) microwave-hot air drying: product code is put into dish, dry under the following conditions: Microwave Power Density 2.5w/g, time 45min, temperature 65 DEG C, wind speed 3m/s.；
(5) seal: load by the quantity of regulation in the bottle of specifying after product cooling, vacuum packing machine is packed;
(6) sterilization: sterilization conditions: sterilization temperature 125 DEG C, Pressure gauge 0.15Mpa, 20 minutes.
Claims (1)
1.
a kind of instant silverfish goods, is characterized in that: it is made up of the raw material of following weight portion:
silverfish 100 parts of anises 2 parts
2 parts, mature vinegar 1 part of cassia bark
3 parts, cooking wine 3 portions of gingers
10 parts, salt 6 portions of edible oil
chilli 3 parts;
its preparation method adopts following steps:
(1) select materials: confirm before manufacture to adopt raw material to be acceptance(check) product, lead out and estimated output needed raw material the same day, check the quality of raw material, criterion of acceptability is: tissue tight's appropriateness, free from extraneous odour, not fragmentary, size is substantially even, put into pond by the classification kind of raw material, after clean by clear water stirring and washing, drag for draining in plastics basket;
(2) salt marsh: the raw material after cleaning is put into salt marsh cylinder, in 100:6 ratio silverfish added in salt and mix, stir for several times and add a cover preservative film, after salt marsh 4-6 hour, semi-finished product good for salt marsh are taken out, pours in clear water reserviors, soak 15-30 minute, clean up one by one, pick up and put into basket draining;
(3) prepare burden, by described weight ratio, chilli, anise, cassia bark, ginger are put into the silverfish after salt marsh, then add mature vinegar, cooking wine by described weight portion, edible oil stirs and soaks 20-30 minute;
(4) microwave-hot air drying: product code is put into dish, dry under the following conditions: Microwave Power Density 2.5w/g, time 35-45min, temperature 55-65 DEG C, wind speed 1-3m/s;
(5) seal: load by the quantity of regulation in the bottle of specifying after product cooling, vacuum packing machine is packed;
(6) sterilization: sterilization conditions: sterilization temperature 110-125 DEG C, Pressure gauge 0.15Mpa, 10-20 minute.
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| CN201410099781.4A CN103876186B (en) | 2014-03-18 | 2014-03-18 | A kind of instant silverfish goods and preparation method thereof |
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| CN201410099781.4A CN103876186B (en) | 2014-03-18 | 2014-03-18 | A kind of instant silverfish goods and preparation method thereof |
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| CN103876186B true CN103876186B (en) | 2015-09-02 |
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| CN104770761A (en) * | 2015-04-27 | 2015-07-15 | 合肥不老传奇保健科技有限公司 | Oroxylum indicum lotus-flavored eyesight-improving dried whitebait and preparation method thereof |
| CN109549129B (en) * | 2018-12-28 | 2022-03-15 | 江苏省农业科学院 | Preparation method of instant whitebait |
| CN114271453A (en) * | 2021-12-31 | 2022-04-05 | 江苏太滆水产科技有限公司 | Raw material integrated packaging type whitebait curing processing method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103445225A (en) * | 2013-09-10 | 2013-12-18 | 施秉县天籁农产品有限公司 | Processing method for whitebaits |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103445225A (en) * | 2013-09-10 | 2013-12-18 | 施秉县天籁农产品有限公司 | Processing method for whitebaits |
Non-Patent Citations (1)
| Title |
|---|
| 银鱼休闲食品的开发;齐绘芳;《中国优秀博硕士学位论文全文数据库 (硕士) 工程科技Ⅰ辑》;20070115(第1期);B024-45，第17页 * |
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