CN104013032A - Processing technology of nutritional dried fish - Google Patents

Processing technology of nutritional dried fish Download PDF

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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
Application number
CN201310062644.9A
Other languages
Chinese (zh)
Inventor
王伟
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Yangzhou Mei Rui Food Co Ltd
Original Assignee
Yangzhou Mei Rui Food Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Yangzhou Mei Rui Food Co Ltd filed Critical Yangzhou Mei Rui Food Co Ltd
Priority to CN201310062644.9A priority Critical patent/CN104013032A/en
Publication of CN104013032A publication Critical patent/CN104013032A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/10Fish meal or powder; Granules, agglomerates or flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food 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

A kind of processing technology of nutrition dried fish
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%.
CN201310062644.9A 2013-02-28 2013-02-28 Processing technology of nutritional dried fish Pending CN104013032A (en)

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)

* Cited by examiner, † Cited by third party
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

Cited By (3)

* Cited by examiner, † Cited by third party
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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C02 Deemed withdrawal of patent application after publication (patent law 2001)
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20140903