CN104172292A - Processing method of instant smoked fish - Google Patents
Processing method of instant smoked fish Download PDFInfo
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- CN104172292A CN104172292A CN201410390304.3A CN201410390304A CN104172292A CN 104172292 A CN104172292 A CN 104172292A CN 201410390304 A CN201410390304 A CN 201410390304A CN 104172292 A CN104172292 A CN 104172292A
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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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Abstract
The invention discloses a processing method of instant smoked fish, belonging to the technical field of food processing. According to the processing method, through improving an existing manual production process of smoked fish, the smoked fish semi-finished product is further processed into an instant smoked fish product. According to the improved process condition, a production line of the instant smoked fish is established so that the instant smoked fish is produced in a factorization manner. By adopting a series of technologies such as a low-temperature preserving technology, a quick dehydration technology, a frying technology, a vacuum packaging technology and a high-temperature sterilization technology different from the conventional production technology of the smoked fish, the quality of the instant smoked fish and the food safety are ensured, the factorized production of the instant smoked fish is realized.
Description
Technical field
The invention belongs to food processing technology field, specifically a kind of Kaifeng is instant cured
The processing method of fish.
background technology: cured sashimi (raw fish) produces very extensive, is self-employed worker's manual production mostly, generally need to be through former
Material purchase, process is made the cured fish of semi-finished product to cut open fish, spice, pickle, be dried, smoke etc., and except self-employed worker produces, patent application is as " less salt local flavor smoked fish and preparation method thereof " application number 201310011691.0; " a kind of processing technology of local flavor smoked fish " application number 201010207758.4, is to be all roughly processed into semi-finished product according to above-mentioned processing step, and taking manual processing and fabricating as main.General restaurant, family will be reprocessed into finished product after cured fish is bought, and could eat.The cured fish of cured fish being made to instant bagged there is not yet report; because fresh fish is very easily corrupt; the fresh fish of catching on a large scale processes by hand crudy and quantity all can not satisfy the demands, and also there is not yet report by the method for the instant cured fish in industrialization production line large-scale production Kaifeng.
summary of the invention:object of the present invention, be to there is no the instant cured fishery-ies product in Kaifeng on market, cured sashimi (raw fish) produces the present situation that is mainly confined to manual production, by improving the cured fish production technology of existing craft, set up the instant cured fish production line in Kaifeng, the instant cured sashimi (raw fish) that makes to break a seal produces batch production.
1, the break a seal processing method of instant cured fish, comprises that (1) raw material checks and accepts; (2) cuing open fish cleans; (3) spice; (4) pickle; (5) dry; (6) section; (7) smoke step, it is characterized in that improving each step process, make each step manual operations be unified into semi-mechanization production line, and increase step; (8) frying; (9) packaging; (10) sterilizing.Each step process condition (1) raw material is checked and accepted: choose the large fish that 1-1.5kg is heavy; (2) cuing open fish cleans: dissect by cuing open fish machine, giant washes away internal organ and fish wall black film, removes fish head, drains away the water; (3) spice: by the fish 100kg draining away the water with salt 2.5kg, wine 0.5kg, Chinese prickly ash 0.5kg, mix thoroughly; (4) pickle: brush away two outsides of fish with cutter, evenly brush is all over each position of fish to dip in spice with hairbrush, and container is put in tiling, sends into 0-4 DEG C of freezer and pickles after 36h, and fish is turned to cylinder, and turn-over stacks, then pickles 36h in 0-4 DEG C; (5) dry: the fish making to be placed on drop frame and to be drained, be laid in and on baking rack, push bakery and carry out baking dehydration, 1. 45 ± 1 DEG C, 60min of baking in three stages, 2. 55 ± 1 DEG C, 40min, 3. 65 ± 1 DEG C, 30min; (6) section: be cut into the wide sheet of 3-4cm with slicer; (7) smoke system: fillet are put smoked dish and above in 50 DEG C of-60 DEG C of fumigating chambers, smoked 6-8h, until product surface is golden yellow; (8) frying: clear water is eluriated, drained for the fillet of having smoked, stir-fries with cooked food oil, ginger, garlic, chilli, monosodium glutamate, and weight ratio is fillet: ripe oil recovery: ginger: garlic: monosodium glutamate=100:5-10:1:1:0.05-0.1; (9) packaging: by digestion resistant polybag or clean dry glass bottle packaging, vacuum-pumping and sealing; (10) sterilization: the sterilization of high temperature high pressure sterilizing pot, 120-121 DEG C, pressure 0.21-0.22Mpa, time 30-60min.
Above-mentioned steps (2) fish head is used for making the products such as Steamed Fish Head with Diced Hot Red Peppers, and fish maw is processed separately.
Above-mentioned steps (8) frying production method is that edible cooked food oil is put into pot, fires medium wellly, adds ginger slice, garlic, chilli stir-fry 1-2min, then pours the cured fish 9-11min that stir-fries into, puts into monosodium glutamate and mix while stir-frying end.
The material of above-mentioned steps (8) frying is except ginger, garlic, capsicum and monosodium glutamate, also, according to the instant cured fish in consumer's the Kaifeng that need to be processed into various tastes and local flavor, comprise the products such as the cured fish of fermented soya bean, sweet and sour cured fish, fragrant peppery cured fish, spiced cured fish, the cured fish of bean cotyledon, the cured fish of hot pickled mustard tube.
When above-mentioned steps (9) adopts flexible package, the cooling rear pack of barbel, then vacuumizes with vacuum machine; When glass bottle packaging, barbel heat pack, spiral cover, sealing palpus are closely.
In processing method, each raw material CCP is
(1), grass carp is checked and accepted by GB/T 5055 " black carp, grass carp, silver carp, flathead parent population " regulation.Should select the fresh live fish of 1.5kg.After shipping, be responsible for checking and accepting, excessively claim, enter pond, enter in account book by warehouse keeper.
(2), edible salt is checked and accepted by GB5461 " edible salt " regulation; White wine is checked and accepted by DB52/468 " common white spirit " regulation; Chinese prickly ash is checked and accepted by GB/T 15691 " the general techniques and standards for spices and seasoning products " regulation; Rapeseed oil is checked and accepted by GB 1536 " rapeseed oil " regulation; Ginger is checked and accepted by NY/T 1193 " ginger " regulation; Garlic is checked and accepted by SB/T10348 " garlic " regulation; Capsicum is checked and accepted by DB52/T462 " high-quality capsicum is dry " regulation; Monosodium glutamate is checked and accepted by GB/T 8967-2007 sodium glutamate (monosodium glutamate) regulation.
(3), vial is checked and accepted by QB/T 4594 " glass container canned food bottle " regulation; Jar cap is checked and accepted by GB/T 29335 " pawl formula twist-off cap " regulation, polybag by GB/T 10004 " packaging with composite plastic film, bag dry laminating, extrude compound " regulation check and accept, packing case by GB/T 6543 " single and double corrugated boxes for transport packages " specify examination.
feature of the present invention:
1, adopt low-temperature salting technology, be not subject to seasonal effect, incessantly can produce with spring in the winter time, can produce throughout the year;
2, adopt baking oven fast dewatering technology, avoid nature to dry brought impurity and the risk of microbial contamination;
3, adopt frying technology, facilitated and eaten, for consumer has saved processing link, product special flavour is good, multiple tastes;
4, vacuum cooking bag or glass bottle packaging, is convenient for carrying and stores, and ensures product safe and sanitary;
5, adopt high-temperature sterilization technique, stopped the harm of the spoilage organisms such as microorganism to food quality, ensured edible safety.
To sum up feature, make traditional cured fishery-ies product realize suitability for industrialized production, cured fish is no longer to appear on the shelf of people's purchase with semi-finished product form, also be beneficial to and preserve and transport, be not subject to regional limits, push local characteristic product to more broad space, also realized cured fishery-ies product safety, nutrition, health, need easily.
Brief description of the drawings: accompanying drawing is process flow diagram of the present invention, from scheming: processing step of the present invention is: 1. raw material check and accept, 2. cut open fish clean, 3. spice, 4. pickle, 5. baking be dried, 6. cut into slices, 7. smoke, 8. frying, 9. pack, 10. sterilization
Detailed description of the invention
Processing method
One, the examination of raw material (CCP)
(1), grass carp is checked and accepted by GB/T 5055 " black carp, grass carp, silver carp, flathead parent population " regulation.Should select the fresh live fish of 1.5kg.After shipping, be responsible for checking and accepting, excessively claim, enter pond, enter in account book by warehouse keeper.
(2), edible salt is checked and accepted by GB5461 " edible salt " regulation; White wine is checked and accepted by DB52/468 " common white spirit " regulation; Chinese prickly ash is checked and accepted by GB/T 15691 " the general techniques and standards for spices and seasoning products " regulation; Rapeseed oil is checked and accepted by GB 1536 " rapeseed oil " regulation; Ginger is checked and accepted by NY/T 1193 " ginger " regulation; Garlic is checked and accepted by SB/T10348 " garlic " regulation; Capsicum is checked and accepted by DB52/T462 " high-quality capsicum is dry " regulation; Monosodium glutamate is checked and accepted by GB/T 8967-2007 sodium glutamate (monosodium glutamate) regulation.
(3), vial is checked and accepted by QB/T 4594 " glass container canned food bottle " regulation; Jar cap is checked and accepted by GB/T 29335 " pawl formula twist-off cap " regulation, polybag by GB/T 10004 " packaging with composite plastic film, bag dry laminating, extrude compound " regulation check and accept, packing case by GB/T 6543 " single and double corrugated boxes for transport packages " specify examination.
two, cut open fish, cleaning
After fish is selected, satisfactory weight is dissected at the live fish of the 1-1.5 kilogram of left and right dissecting machine of making a gift to someone, then gill with giant and fish wall black film, drain away the water, remove fish head.Fish belly is collected to pack, the fish collection and treatment in 40 minutes after stopping cuing open fish of mixing simultaneously.
Three, spice four, pickle
(1), fish be placed in to workbench cutter brush away the two sides of fish, but can not draw the inwall of logical fish.
(2), by 100 kilograms of the fish pieces draining away the water, by 2.5 jin of salt, 0.5 jin of wine, 0.5 jin, Chinese prickly ash, put into container and stir, dip in material brush each position all over fish with hairbrush, then curing container is put in tiling.Sending into High Temperature Refrigeratory pickles.
(3), the fish of pickling is positioned in High Temperature Refrigeratory, at twice fish is pickled and amounts to 72 hours, first fish is pickled for the first time after 36 hours fish upset is pickled 36 hours again.
Five, baking six, section seven, fire-cure (CCP)
(1), the fish of pickling is placed on dripper and drains bittern, be laid in and on baking rack, push drying room and toast.Baking is carried out in three stages, and first stage temperature should be controlled at 45 DEG C, 60 minutes time; Second stage temperature should be controlled at 55 DEG C, 40 minutes time; Phase III temperature should be controlled at 65 DEG C, 30 minutes time.
(2), baked fish put into slicer cut into slices, then the fish cutting is evenly positioned in smoked dish, put into smokehouse, 6-8 hour is smoked in temperature 50 C-60 DEG C, until product be golden yellow, goes out drying room cooling stand-by.
Eight, frying (CCP)
(1), cured dehydration fish is placed in clear water and is eluriated, removing impurity drains away the water and waits to fry.
(2), frying weight ratio is fillet: ripe oil recovery: ginger: garlic: monosodium glutamate=100:5-10:1:1:0.05-0.1, edible rapeseed oil (stand oil) is put into pot, after oily eighty per cant heat, put into ginger, garlic, capsicum dry, stir-fry 1～2 minute, pouring cured fish into stir-fries again, time is about 10 minutes, stir-fries and while closing to an end, puts into monosodium glutamate.
Nine, inner packing (CCP)
(1), adopt digestion resistant plastic packaging bag packaging or glass bottle packaging, when glass bottle packaging, vial should be cleaned up, and drain.
(2), the fish of having fried is taken the dish out of the pot, when flexible package, barbel packs after cooling again, vacuum-pumping and sealing; Glass bottle product fish weighs bottling, spiral cover while hot.Notice that sealing is tight, spiral cover is tight.
Ten, sterilization (CCP)
(1), use retort sterilization.Polybag good seal or that spin lid, that install cured fish fish piece or vial are put into retort and carry out sterilization.
(2), sterilization parameter: to the cured fish sterilization of plastic bag packaging, put into retort and carry out high temperature high pressure sterilizing, temperature reaches 120-121 DEG C, pressure 0.21-0.22MP.Time: 30-60min.
Claims (6)
1. a processing method for the instant cured fish in Kaifeng, comprises the examination of (1) raw material; (2) cuing open fish cleans; (3) spice; (4) pickle; (5) dry; (6) section; (7) smoke step, it is characterized in that improving each step process, make each step manual operations be unified into semi-mechanization production line, and increase step; (8) frying; (9) packaging; (10) sterilizing, each step process condition (1) raw material is checked and accepted: choose the large fish that 1-1.5kg is heavy; (2) cuing open fish cleans: dissect by cuing open fish machine, giant washes away internal organ and fish wall black film, removes fish head, drains away the water; (3) spice: by the fish 100kg draining away the water with salt 2.5kg, wine 0.5kg, Chinese prickly ash 0.5kg, mix thoroughly; (4) pickle: brush away two outsides of fish with cutter, evenly brush is all over each position of fish to dip in spice with hairbrush, and container is put in tiling, sends into 0-4 DEG C of freezer and pickles after 36h, and fish is turned to cylinder, and turn-over stacks, then pickles 36h in 0-4 DEG C; (5) dry: the fish making to be placed on drop frame and to be drained, be laid in and on baking rack, push bakery and carry out baking dehydration, 1. 45 ± 1 DEG C, 60min of baking in three stages, 2. 55 ± 1 DEG C, 40min, 3. 65 ± 1 DEG C, 30min; (6) section: be cut into the wide sheet of 3-4cm with slicer; (7) smoke system: fillet are put smoked dish and above in 50 DEG C of-60 DEG C of fumigating chambers, smoked 6-8h, until product surface is golden yellow; (8) frying: clear water is eluriated, drained for the fillet of having smoked, stir-fries with cooked food oil, ginger, garlic, chilli, monosodium glutamate, and weight ratio is fillet: ripe oil recovery: ginger: garlic: monosodium glutamate=100:5-10:1:1:0.05-0.1; (9) packaging: by digestion resistant polybag or clean dry glass bottle packaging, vacuum-pumping and sealing; (10) sterilization: the sterilization of high temperature high pressure sterilizing pot, 120-121 DEG C, pressure 0.21-0.22Mpa, time 30-60min.
2. the processing method of a kind of instant cured fish of breaking a seal according to claim 1, is characterized in that step (2) fish head is used for making the products such as Steamed Fish Head with Diced Hot Red Peppers, and fish maw is processed separately.
3. the processing method of a kind of instant cured fish of breaking a seal according to claim 1, it is characterized in that step (8) frying production method is that edible cooked food oil is put into pot, fire medium well, add ginger slice, garlic, chilli stir-fry 1-2min, pour again the cured fish 9-11min that stir-fries into, while stir-frying end, put into monosodium glutamate and mix.
4. the processing method of a kind of instant cured fish of breaking a seal according to claim 1, it is characterized in that the material of step (8) frying is except ginger, garlic, capsicum and monosodium glutamate, also, according to the instant cured fish in consumer's the Kaifeng that need to be processed into various tastes and local flavor, comprise the products such as the cured fish of fermented soya bean, sweet and sour cured fish, fragrant peppery cured fish, spiced cured fish, the cured fish of bean cotyledon, the cured fish of hot pickled mustard tube.
5. the processing method that requires described a kind of instant cured fish of breaking a seal according to right 1, while it is characterized in that step (9) adopts flexible package, the cooling rear pack of barbel, then vacuumizes with vacuum machine; When glass bottle packaging, barbel heat pack, spiral cover, sealing palpus are closely.
6. the processing method that requires described a kind of instant cured fish of breaking a seal according to right 1, is characterized in that in processing method, each raw material CCP is
(1), fresh fish checks and accepts by GB/T 5055 " black carp, grass carp, silver carp, flathead parent population " regulation, should select the fresh live fish of 1-1.5kg, after shipping, be responsible for checking and accepting, cross and claim, enter pond, enter in account book by warehouse keeper;
(2), edible salt is checked and accepted by GB5461 " edible salt " regulation; White wine is checked and accepted by DB52/468 " common white spirit " regulation; Chinese prickly ash is checked and accepted by GB/T 15691 " the general techniques and standards for spices and seasoning products " regulation; Rapeseed oil is checked and accepted by GB 1536 " rapeseed oil " regulation; Ginger is checked and accepted by NY/T 1193 " ginger " regulation; Garlic is checked and accepted by SB/T10348 " garlic " regulation; Capsicum is checked and accepted by DB52/T462 " high-quality capsicum is dry " regulation; Monosodium glutamate is checked and accepted by GB/T 8967-2007 sodium glutamate (monosodium glutamate) regulation;
(3), vial is checked and accepted by QB/T 4594 " glass container canned food bottle " regulation; Jar cap is checked and accepted by GB/T 29335 " pawl formula twist-off cap " regulation, polybag by GB/T 10004 " packaging with composite plastic film, bag dry laminating, extrude compound " regulation check and accept, packing case by GB/T 6543 " single and double corrugated boxes for transport packages " specify examination.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410390304.3A CN104172292A (en) | 2014-08-11 | 2014-08-11 | Processing method of instant smoked fish |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410390304.3A CN104172292A (en) | 2014-08-11 | 2014-08-11 | Processing method of instant smoked fish |
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| Publication Number | Publication Date |
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| CN104172292A true CN104172292A (en) | 2014-12-03 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410390304.3A Pending CN104172292A (en) | 2014-08-11 | 2014-08-11 | Processing method of instant smoked fish |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105533495A (en) * | 2015-12-17 | 2016-05-04 | 百洋产业投资集团股份有限公司 | Preparation method of jack macheral leisure product |
| CN106993767A (en) * | 2017-05-10 | 2017-08-01 | 陈步友 | The processing method that a kind of instant flavour boils in water for a while, then dress with soy, vinegar, etc. canned fish |
| CN107660723A (en) * | 2016-07-28 | 2018-02-06 | 北海和思科技有限公司 | A kind of spicy instant dried fish and preparation method thereof |
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| CN103416780A (en) * | 2012-11-08 | 2013-12-04 | 华中农业大学 | Ready-to-eat special flavor fish product subjected to cold smoking, and production process thereof |
| CN103766960A (en) * | 2013-07-29 | 2014-05-07 | 福建宇辉食品实业有限公司 | Preparation method for braised yellow croaker product |
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2014
- 2014-08-11 CN CN201410390304.3A patent/CN104172292A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416780A (en) * | 2012-11-08 | 2013-12-04 | 华中农业大学 | Ready-to-eat special flavor fish product subjected to cold smoking, and production process thereof |
| CN103766960A (en) * | 2013-07-29 | 2014-05-07 | 福建宇辉食品实业有限公司 | Preparation method for braised yellow croaker product |
Non-Patent Citations (3)
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105533495A (en) * | 2015-12-17 | 2016-05-04 | 百洋产业投资集团股份有限公司 | Preparation method of jack macheral leisure product |
| CN107660723A (en) * | 2016-07-28 | 2018-02-06 | 北海和思科技有限公司 | A kind of spicy instant dried fish and preparation method thereof |
| CN106993767A (en) * | 2017-05-10 | 2017-08-01 | 陈步友 | The processing method that a kind of instant flavour boils in water for a while, then dress with soy, vinegar, etc. canned fish |
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Application publication date: 20141203 |
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