CN104207208A - Method for processing instant flavor crisp little fish - Google Patents

Method for processing instant flavor crisp little fish Download PDF

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Publication number
CN104207208A
CN104207208A CN201410500375.4A CN201410500375A CN104207208A CN 104207208 A CN104207208 A CN 104207208A CN 201410500375 A CN201410500375 A CN 201410500375A CN 104207208 A CN104207208 A CN 104207208A
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CN
China
Prior art keywords
fish
pickle
crisp
weight portion
sugar
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Pending
Application number
CN201410500375.4A
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Chinese (zh)
Inventor
夏文水
许艳顺
田莉娟
姜启兴
许学勤
于沛沛
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Jiangnan University
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Jiangnan University
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Priority to CN201410500375.4A priority Critical patent/CN104207208A/en
Publication of CN104207208A publication Critical patent/CN104207208A/en
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    • 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

Abstract

The invention discloses a method for processing instant flavor crisp little fish. The method includes preprocessing raw material fish, conducting curing and seasoning, primary drying, baking and curing, sugar immersing, secondary drying and packaging to make the flavor crisp little fish. The secondary drying is combined with the pressure loose sugar immersing process to solve the problem that the traditional baked fish is hard and poor in taste. A processed product is gold in color and crispy in taste, has the special flavor of the traditional baked fish, is high in nutritional value, and is the instant food. The expiration date under normal temperature is 9-12 months. The method meets the requirements of consumers for safety, nutrition, taste and convenience of modern food, can achieve industrial production easily and is wide in market prospects.

Description

The processing method of the crisp small fish of a kind of instant flavour
Technical field
The invention provides the industrialized preparing process of the crisp small fish of a kind of instant flavour, belong to food processing and preservation technology field, particularly technical field of aquatic product processing.
Background technology
Fish are the very important high-quality protein of mankind sources, and its protein utilization and amino acid score pattern are higher, and fish are rich in unrighted acid.Along with living standard improves, work rhythm is accelerated, and people are tending towards selecting the food of instant, quick, nutrition, and therefore developing fish local flavor leisure goods is important trend for development of food industry.
China Shi Yige fishery big country, it is global 2/3 that aquaculture output occupies, and occupies first place in the world.In recent years, the situation of China's low-value freshwater fish processing and utilization has obtained very much progress, the working ability of freshwater fish products, output and output value increase year after year.The large-scale economic fish major part of tradition is processed into all types of products with forms such as fish gruel, fish piece, fillet, continuous increase along with large-scale fish processing capacity, some are if the small fishes such as small crucian, plum fish are because natural enemy reduces, fertility is strong, it is fast to upgrade from generation to generation, quantity is large, it is wide to distribute, and output constantly rises.These Small Freshwater Fishes are many because meat stings less, and unmanageable shortcoming is be nearly all dropped or be simply processed into feed, has caused the waste of resource.The increment that some the aquatic products processing enterprises and R&D institution have started to pay close attention to small fishes in recent years utilizes technological development, has also developed some products as petis, fish protein powder and roasting sweetfish etc., and wherein roasting sweetfish is instant leisure food, liked by consumer.But the restriction due to the manufacture craft of grilled fish in the market, be not suitable for the processing that meat stings many small-sized fresh-water fishes less, the manufacture craft of grilled fish is in the market toasted after being mainly drying and dehydrating, cooling rear direct packing, before baking drying time long and cause fish body protein drying shrinkage to make the grilled fish product produced really up to the mark, mouthfeel is bad, be difficult for baiting chew rotten, limit consumer groups, thereby affected the sales promotion of product.Existing research improves the report of grilled fish quality by adding leavening agent, but implementation result is not good.
Summary of the invention
The object of this part is to summarize some aspects of embodiments of the invention and briefly introduces some preferred embodiments.In this part and the application's specification digest and denomination of invention, may do a little simplification or omit to avoid the making object of this part, specification digest and denomination of invention fuzzy, and this simplification or omit can not be for limiting the scope of the invention.
Problem in view of existing in the crisp small fish production of above-mentioned and/or existing instant flavour, has proposed the present invention.
Therefore, the processing method that the object of this invention is to provide the crisp small fish of a kind of instant flavour, utilize dry, baking, press pine, soak the technological means such as sugar and effectively solve the problem that traditional grilled fish quality is hard, mouthfeel is poor, develop a kind of good crisp brittleness that has, the instant flavour of excellent flavor and the better keeping quality crisp fishery-ies product that lies fallow, for the small-sized fresh-water fishes utilization of resources provides an effective processing approach.
For solving the problems of the technologies described above, the invention provides following technical scheme: the processing method of the crisp small fish of a kind of instant flavour, it take small-sized fresh-water fishes as raw material fish, by to the pretreatment of raw material fish, pickle seasoning, predrying, toast slaking, soak sugar, redrying and packaging step make the crisp small fish of instant flavour, wherein
Described pretreatment: small-sized fresh-water fishes are removed to fish scale, decaptitate, go after internal organ, thoroughly clean and remove blood stains and the black film in fish chamber, cut open and divide along fish back, use injector acupuncture, make to pickle seasoning more even;
Describedly pickle seasoning: baste is proportionally prepared, then pretreated fish is put into and pickle baste and flood, every 25~30min, turn once, pickle 3~4h, feed liquid mass ratio is 1:1.5~2, making to pickle flavoring infiltrates in the flesh of fish sufficiently uniformly, wherein, described formulation of flavoring liquid is in weight portion, the salt of 3~5 weight portions, the Chinese prickly ash of 0.5~1 weight portion, the cassia bark of 0.5~1 weight portion, the anise of 0.5~1 weight portion, the ginger of 1~1.5 weight portion, the light soy sauce of 2~3 weight portions, add 80 weight parts water boiling 50~70min, the white granulated sugar that adds again 3~5 weight portions, the monosodium glutamate of 0.5~1 weight portion, the chilli powder of 0.3~0.5 weight portion, the cooking wine of 2~3 weight portions, continue boiling 8~12min, cooling, filter, adding water mends to 100 weight portions,
Described predrying: by pickling fish after seasoning, in 45~50 ℃ of heated-air drying 2~3h to moisture, to be 55~60% after draining;
Described baking slaking: it is the oven for baking 25~35min of 160~180 ℃ that the fish after predrying is put into temperature, takes out cooling;
The described sugar that soaks: slaking fish is afterwards loose with pressing loose machine to press by toasting, and steeps after pressure pine by solid content in 20~25% maltose immersion;
Described redrying: by soaking fish after sugar is processed, be placed in the dry 10~12h of 45~50 ℃ of drying rooms and be 7~10% to moisture, cooling;
Described packing: cooled fish is adopted to aluminium foil retort pouch nitrogen-filled packaging, and then preservation under room temperature, obtains the crisp little fishery-ies product of instant flavour.
Compared with prior art, the invention has the beneficial effects as follows:
(1) instant: this product is instant bagged product, edible, easy to carry, kept the distinctive local flavor of grilled fish, nutritious, health delicious;
(2) improve product quality: this method has been utilized second stage drying method, in conjunction with pressing pine, soaking sugared technique, solved traditional grilled fish product really up to the mark, be difficult for baiting and chew rotten situation, improved the crisp brittleness of product;
(3) long shelf-life, safe: this product is low to moderate below 0.60 product final moisture activity by redrying technology; In conjunction with adopting high barrier material and nitrogen-filled packaging, realize the long-term preservation of product under normal temperature condition;
(4) rich choice of products the kind of the drying leisure food of fresh-water fishes on market, a kind of method of deep processing of small fishes is provided.
Accompanying drawing explanation
Fig. 1 is the schematic diagram in one embodiment of processing method of the crisp small fish of a kind of instant flavour of the present invention.
The specific embodiment
For above-mentioned purpose of the present invention, feature and advantage can be become apparent more, below in conjunction with specific embodiment, the specific embodiment of the present invention is described in detail.
A lot of details have been set forth in the following description so that fully understand the present invention, but the present invention can also adopt other to be different from alternate manner described here and implement, those skilled in the art can do similar popularization without prejudice to intension of the present invention in the situation that, so the present invention is not subject to the restriction of following public specific embodiment.
Secondly, alleged " embodiment " or " embodiment " refers to special characteristic, structure or the characteristic that can be contained at least one implementation of the present invention herein.Different local in this manual " in one embodiment " that occur not all refer to same embodiment, neither be independent or the embodiment mutually exclusive with other embodiment optionally.
The present invention its essence is the problem that quality is hard, mouthfeel is poor existing in existing grilled fish product, adopt redrying, first carry out appropriate dehydration, baking slaking again, can prevent that also underdone situation of the burned and fish dorsal in edge from appearring in baking process small fish, carry out appropriate dehydration simultaneously and can slow down the drying shrinkage phenomenon of protein in dry run, improve the baking stiff phenomenon of product afterwards; After baking, press pine, form loose structure, increased the loose property of grilled fish; Soak sugared technique and can not only keep the matter structure that product is loose, also can reduce the fragmentation of product, simultaneously also can be by bonding sesame, the batchings such as Enteromorpha are improved the local flavor of product.The present invention removes moisture unnecessary in product by redrying, reduces moisture, increases product crisp brittleness, by having reduced water activity, avoids microbial growth simultaneously, extends the shelf life.The crisp small fish producing has better brittleness, delicious food, is easy to preservation, portable feature.
Embodiment 1
With fresh or freezing plum fish, body length is in about 25cm, and quality, in 100g left and right, is removed fish scale, decaptitated, goes after internal organ, thoroughly cleans and removes blood stains and the black film in fish chamber, along fish back, cuts open and divides, and uses injector acupuncture, makes to pickle seasoning more even.Then be placed in baste and pickle 4h, feed liquid mass ratio is 1:2, every 30min left and right, turns once, makes to pickle flavoring and infiltrates in the flesh of fish sufficiently uniformly.Pickled formulation of flavoring liquid is: the salt of 5g, the Chinese prickly ash of 1g, the cassia bark of 1g, the anise of 1g, the ginger powder of 1.5g, the light soy sauce of 3g, add water 80g, about boiling 1h, then add the white granulated sugar of 5g, the monosodium glutamate of 1g, the chilli powder of 0.5g, the cooking wine of 3g, continue boiling 10min left and right, cooling, filter, add water and mend to 100g, be mixed with baste.By pickling fish after seasoning, in the dry 3h of 45 ℃ of air dry ovens to moisture, be 60% left and right after draining.Then the fish after predrying is put into temperature and be 180 ℃ in oven for baking 25min, take out cooling.Then the fish after baking slaking is pressed to pine with the loose machine of pressure, pressing pine rear is 25% maltose immersion bubble by solid content, and brushes some auxiliary materials as sesame, Enteromorpha etc.The fish of handling well is placed in to the dry 12h of 50 ℃ of air dry ovens and is 7-10% left and right to moisture, cooling.Cooled delicious and crisp fish is adopted to aluminium foil retort pouch nitrogen-filled packaging, preservation under room temperature, the shelf-life can reach 9-12 month, obtains the crisp small fish of product instant flavour.
Embodiment 2
With fresh or freezing crucian, body length is in about 20cm, and quality, in 80g left and right, is removed fish scale, decaptitated, goes after internal organ, thoroughly cleans and removes blood stains and the black film in fish chamber, along fish back, cuts open and divides, and uses injector acupuncture, makes to pickle seasoning more even.Then be placed in baste and pickle 3.5h, feed liquid mass ratio is 1:1.7, every 27min left and right, turns once, makes to pickle flavoring and infiltrates in the flesh of fish sufficiently uniformly.Pickled formulation of flavoring liquid is: the salt of 4g, the Chinese prickly ash of 0.7g, the cassia bark of 0.7g, the anise of 0.7g, the ginger powder of 1.3g, the light soy sauce of 2.5g, add water 80g, about boiling 1h, then add the white granulated sugar of 4g, the monosodium glutamate of 0.7g, the chilli powder of 0.4g, the cooking wine of 2.5g, continue boiling 10min left and right, cooling, filter, add water to 100g, be mixed with baste.By pickling fish after seasoning, in the dry 2.5h of 45 ℃ of air dry ovens to moisture, be 57% left and right after draining.Then the fish after predrying is put into temperature and be 170 ℃ in oven for baking 30min, take out cooling.Then the fish after baking slaking is pressed to pine with the loose machine of pressure, pressing pine rear is 23% maltose immersion bubble by solid content, and brushes some auxiliary materials as sesame, Enteromorpha etc.The fish of handling well is placed in to the dry 11h of 50 ℃ of air dry ovens and is 7-10% left and right to moisture, cooling.Cooled delicious and crisp fish is adopted to aluminium foil retort pouch nitrogen-filled packaging, preservation under room temperature, the shelf-life can reach 9-12 month, obtains the crisp small fish of product instant flavour.
Embodiment 3
With fresh or freezing crucian, body length is in about 15cm, and quality, in 55g left and right, is removed fish scale, decaptitated, goes after internal organ, thoroughly cleans and removes blood stains and the black film in fish chamber, along fish back, cuts open and divides, and uses injector acupuncture, makes to pickle seasoning more even.Then be placed in baste and pickle 3h, feed liquid mass ratio is 1:1.5, every 30min left and right, turns once, makes to pickle flavoring and infiltrates in the flesh of fish sufficiently uniformly.Pickled formulation of flavoring liquid is: the salt of 3g, the Chinese prickly ash of 0.5g, the cassia bark of 0.5g, the anise of 0.5g, the ginger powder of 1g, the light soy sauce of 2g, add water 80g, about boiling 1h, then add the white granulated sugar of 3g, the monosodium glutamate of 0.5g, the chilli powder of 0.3g, the cooking wine of 2g, continues boiling 10min left and right, cooling, filtration adds water to 100g and is mixed with baste.By pickling fish after seasoning, in the dry 3h of 45 ℃ of air dry ovens to moisture, be 55% left and right after draining.Then the fish after predrying is put into temperature and be 160 ℃ in oven for baking 35min, take out cooling.Then the fish after baking slaking is pressed to pine with the loose machine of pressure, pressing pine rear is 20% maltose immersion bubble by solid content, and brushes some auxiliary materials as sesame, Enteromorpha etc.The fish of handling well is placed in to the dry 10h of 50 ℃ of air dry ovens and is 7-10% left and right to moisture, cooling.Cooled delicious and crisp fish is adopted to aluminium foil retort pouch nitrogen-filled packaging, preservation under room temperature, the shelf-life can reach 9-12 month, obtains the crisp small fish of product instant flavour.
As can be seen here, the present invention from the viewpoint of two process:
(1) study rational processing technology, be mainly redrying technique, baking process, presses loose technique and soaks determining of sugared technique.Concrete technological parameter comprises best predrying, redrying temperature and time, and best baking temperature and time, best loose dynamics and the best of pressing soaked sugared concentration and time.Make the color and luster of product under this technique be golden yellow, mouthfeel is crisp, and grilled fish is with rich flavor and profile is complete.
(2) study rational preservation mode, be mainly determining of bag material, manner of packing.Specifically comprise and select best packaging material, manner of packing, make product under this preservation mode be difficult for moisture absorption, fragmentation and oxidation, product has good keeping quality.
It should be noted that, above embodiment is only unrestricted in order to technical scheme of the present invention to be described, although the present invention is had been described in detail with reference to preferred embodiment, those of ordinary skill in the art is to be understood that, can modify or be equal to replacement technical scheme of the present invention, and not departing from the spirit and scope of technical solution of the present invention, it all should be encompassed in the middle of claim scope of the present invention.

Claims (1)

1. the processing method of the crisp small fish of instant flavour, it is characterized in that: take small-sized fresh-water fishes as raw material fish, by to the pretreatment of raw material fish, pickle seasoning, predrying, toast slaking, soak sugar, redrying and packaging step make the crisp small fish of instant flavour, wherein
Described pretreatment: small-sized fresh-water fishes are removed to fish scale, decaptitate, go after internal organ, thoroughly clean and remove blood stains and the black film in fish chamber, cut open and divide along fish back, use injector acupuncture, make to pickle seasoning more even;
Describedly pickle seasoning: baste is proportionally prepared, then pretreated fish is put into and pickle baste and flood, every 25~30min, turn once, pickle 3~4h, feed liquid mass ratio is 1:1.5~2, making to pickle flavoring infiltrates in the flesh of fish sufficiently uniformly, wherein, described formulation of flavoring liquid is in weight portion, the salt of 3~5 weight portions, the Chinese prickly ash of 0.5~1 weight portion, the cassia bark of 0.5~1 weight portion, the anise of 0.5~1 weight portion, the ginger of 1~1.5 weight portion, the light soy sauce of 2~3 weight portions, add 80 weight parts water boiling 50~70min, the white granulated sugar that adds again 3~5 weight portions, the monosodium glutamate of 0.5~1 weight portion, the chilli powder of 0.3~0.5 weight portion, the cooking wine of 2~3 weight portions, continue boiling 8~12min, cooling, filter, adding water mends to 100 weight portions,
Described predrying: by pickling fish after seasoning, in 45~50 ℃ of heated-air drying 2~3h to moisture, to be 55~60% after draining;
Described baking slaking: it is the oven for baking 25~35min of 160~180 ℃ that the fish after predrying is put into temperature, takes out cooling;
The described sugar that soaks: slaking fish is afterwards loose with pressing loose machine to press by toasting, and steeps after pressure pine by solid content in 20~25% maltose immersion;
Described redrying: by soaking fish after sugar is processed, be placed in the dry 10~12h of 45~50 ℃ of drying rooms and be 7~10% to moisture, cooling;
Described packing: cooled fish is adopted to aluminium foil retort pouch nitrogen-filled packaging, and then preservation under room temperature, obtains the crisp little fishery-ies product of instant flavour.
CN201410500375.4A 2014-09-25 2014-09-25 Method for processing instant flavor crisp little fish Pending CN104207208A (en)

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104814471A (en) * 2015-04-25 2015-08-05 安徽友源食品有限公司 Tea flavored roasted Carassius auratus and preparation method thereof
CN104814456A (en) * 2015-04-25 2015-08-05 安徽友源食品有限公司 Tea flavored grilled longsnout catfish and a preparation method thereof
CN104814457A (en) * 2015-04-25 2015-08-05 安徽友源食品有限公司 Tea flavored grilled grass carp and a preparation method thereof
CN104982969A (en) * 2015-07-27 2015-10-21 黄琪淋 Ready-to-eat grilled fish with fragrance of mangoes and making method of ready-to-eat grilled fish
CN105661373A (en) * 2016-02-19 2016-06-15 石狮市海百皇水产食品有限公司 Leisure food with sea collichthys lucidus as raw materials and preparing method

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CN1557206A (en) * 2004-01-14 2004-12-29 江南大学 Low value fresh water fish whole utilization process method
CN101803757A (en) * 2010-02-04 2010-08-18 江南大学 Method for accelerating fish curing and flavor ripeness
CN102972808A (en) * 2012-12-18 2013-03-20 江南大学 Processing method of normal-temperature preserved instant bloated fish food

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1557206A (en) * 2004-01-14 2004-12-29 江南大学 Low value fresh water fish whole utilization process method
CN101803757A (en) * 2010-02-04 2010-08-18 江南大学 Method for accelerating fish curing and flavor ripeness
CN102972808A (en) * 2012-12-18 2013-03-20 江南大学 Processing method of normal-temperature preserved instant bloated fish food

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方旭波: "鼬鳚鱼即食美味鱼脯的加工工艺研究", 《食品科技》 *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104814471A (en) * 2015-04-25 2015-08-05 安徽友源食品有限公司 Tea flavored roasted Carassius auratus and preparation method thereof
CN104814456A (en) * 2015-04-25 2015-08-05 安徽友源食品有限公司 Tea flavored grilled longsnout catfish and a preparation method thereof
CN104814457A (en) * 2015-04-25 2015-08-05 安徽友源食品有限公司 Tea flavored grilled grass carp and a preparation method thereof
CN104982969A (en) * 2015-07-27 2015-10-21 黄琪淋 Ready-to-eat grilled fish with fragrance of mangoes and making method of ready-to-eat grilled fish
CN105661373A (en) * 2016-02-19 2016-06-15 石狮市海百皇水产食品有限公司 Leisure food with sea collichthys lucidus as raw materials and preparing method

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