CN104013032A - Processing technology of nutritional dried fish - Google Patents
Processing technology of nutritional dried fish Download PDFInfo
- Publication number
- CN104013032A CN104013032A CN201310062644.9A CN201310062644A CN104013032A CN 104013032 A CN104013032 A CN 104013032A CN 201310062644 A CN201310062644 A CN 201310062644A CN 104013032 A CN104013032 A CN 104013032A
- Authority
- CN
- China
- Prior art keywords
- fillet
- processing technology
- dried fish
- boiling
- fish
- 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 19
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 9
- 238000009938 salting Methods 0.000 claims description 9
- 230000035764 nutrition Effects 0.000 claims description 4
- 241000234282 Allium Species 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000011010 flushing procedure Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 229940029982 garlic powder Drugs 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 238000003860 storage Methods 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a processing technology of a nutritional dried fish, and provides a convenient, fast, healthy and sanitary processing technology of a nutritional dried fish. The processing technology comprises the following technological processes: treating raw materials; cutting into slices; pickling; cleaning; seasoning; steeping; stewing; baking; and packaging. The dried fish processed by the processing technology is delicious in taste due to the fact that the raw material is free of pollution, and high in nutritive value, and other seasoners are added, and the processed dried fish is convenient to store, convenient to eat, and considerable in economic value.
Description
Technical field
The present invention relates to food processing field, relate in particular to the processing technology to dried fish.
Background technology
Along with social development, allegro life style etc., people are more and more to the requirement of food, as eat quick-frozen food etc., as long as convenient product, all can be subject to everybody liking.In marine industry, this phenomenon also highlights gradually, along with the output of present freshwater product rises gradually, how to avoid that fish is low-priced hinders fishing, increases Optimization of Low Value Fish added value, and fisherman is increased production and increase income, be the problem that current waterman author is concerned about most.
Summary of the invention
The present invention is directed to above problem, a kind of processing technology of nutrition dried fish of convenient and swift, healthy, health is provided.
Processing technology of the present invention is: comprise following technological process:
1) raw material processing, selects fresh fingerling, scales, decaptitates, truncates, deburring, goes dirtyly, cleans;
2) section, is cut into uniform fillet by fish piece;
3) pickled, fillet are placed in to bucket, add wherein the salting liquid configuring, salting liquid lid is crossed the flesh of fish, stirs; Pickle 6-12 minute;
4) clean, utilize circulating water flushing fillet;
5) seasoning, by cooking wine 3-5 part, fresh bamboo shoot 6-10 part, green onion 2-6 part, ginger 2-5 part, garlic powder 1-4 part, salt 3-10 part, soft white sugar 3-10 part, Chinese prickly ash 2-6 part, nutritional flavoring juice 5-10 part mixes, and makes mixed liquor.
6) soak taste, fillet are placed to mixed liquor, soak 6-8 minute;
7) boiling, is all spread out in fillet on boiling plate, carries out boiling;
8) dry, the fillet after boiling are put into baking oven, carry out drying and processing, keep temperature 30-50 degree Celsius, the time is 2-4 hour;
9) packaging, and store.
Described salting liquid mass concentration is 5%.
The dried fish of the present invention's processing, because raw material is pollution-free, is of high nutritive value; Add other flavoring simultaneously, make delicious flavour.Dried fish after processing, is convenient to storage, instant edible, and economic worth is considerable.
Detailed description of the invention
Processing technology of the present invention is: comprise following technological process:
1) raw material processing, selects fresh fingerling, scales, decaptitates, truncates, deburring, goes dirtyly, cleans;
2) section, is cut into uniform fillet by fish piece;
3) pickled, fillet are placed in to bucket, add wherein the salting liquid configuring, salting liquid lid is crossed the flesh of fish, stirs; Pickle 6-12 minute;
4) clean, utilize circulating water flushing fillet;
5) seasoning, by cooking wine 3-5 part, fresh bamboo shoot 6-10 part, green onion 2-6 part, ginger 2-5 part, garlic powder 1-4 part, salt 3-10 part, soft white sugar 3-10 part, Chinese prickly ash 2-6 part, nutritional flavoring juice 5-10 part mixes, and makes mixed liquor.
6) soak taste, fillet are placed to mixed liquor, soak 6-8 minute;
7) boiling, is all spread out in fillet on boiling plate, carries out boiling;
8) dry, the fillet after boiling are put into baking oven, carry out drying and processing, keep temperature 30-50 degree Celsius, the time is 2-4 hour;
9) packaging, and store.
Described salting liquid mass concentration is 5%.
Claims (2)
1. a processing technology for nutrition dried fish, comprises following technological process:
1) raw material processing, selects fresh fingerling, scales, decaptitates, truncates, deburring, goes dirtyly, cleans;
2) section, is cut into uniform fillet by fish piece;
3) pickled, fillet are placed in to bucket, add wherein the salting liquid configuring, salting liquid lid is crossed the flesh of fish, stirs; Pickle 6-12 minute;
4) clean, utilize circulating water flushing fillet;
5) seasoning, by cooking wine 3-5 part, fresh bamboo shoot 6-10 part, green onion 2-6 part, ginger 2-5 part, garlic powder 1-4 part, salt 3-10 part, soft white sugar 3-10 part, Chinese prickly ash 2-6 part, nutritional flavoring juice 5-10 part mixes, and makes mixed liquor;
6) soak taste, fillet are placed to mixed liquor, soak 6-8 minute;
7) boiling, is all spread out in fillet on boiling plate, carries out boiling;
8) dry, the fillet after boiling are put into baking oven, carry out drying and processing, keep temperature 30-50 degree Celsius, the time is 2-4 hour;
9) packaging, and store.
2. the processing technology of a kind of nutrition dried fish according to claim 1, is characterized in that, described salting liquid mass concentration is 5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310062644.9A CN104013032A (en) | 2013-02-28 | 2013-02-28 | Processing technology of nutritional dried fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310062644.9A CN104013032A (en) | 2013-02-28 | 2013-02-28 | Processing technology of nutritional dried fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104013032A true CN104013032A (en) | 2014-09-03 |
Family
ID=51430259
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310062644.9A Pending CN104013032A (en) | 2013-02-28 | 2013-02-28 | Processing technology of nutritional dried fish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104013032A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995643A (en) * | 2016-05-13 | 2016-10-12 | 安徽升翔生态农业发展有限公司 | Method for preparing dried fish |
| CN106261984A (en) * | 2016-08-31 | 2017-01-04 | 长沙千龙湖生态农业开发有限公司 | A kind of manufacture method of Radix Glycyrrhizae fish |
| CN106616526A (en) * | 2016-10-19 | 2017-05-10 | 西华大学 | Processing method of ready-to-eat salmon |
-
2013
- 2013-02-28 CN CN201310062644.9A patent/CN104013032A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995643A (en) * | 2016-05-13 | 2016-10-12 | 安徽升翔生态农业发展有限公司 | Method for preparing dried fish |
| CN106261984A (en) * | 2016-08-31 | 2017-01-04 | 长沙千龙湖生态农业开发有限公司 | A kind of manufacture method of Radix Glycyrrhizae fish |
| CN106616526A (en) * | 2016-10-19 | 2017-05-10 | 西华大学 | Processing method of ready-to-eat salmon |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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: 20140903 |