CN104207208A - Method for processing instant flavor crisp little fish - Google Patents
Method for processing instant flavor crisp little fish Download PDFInfo
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- 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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- fish
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 100
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 24
- 235000019634 flavors Nutrition 0.000 title claims abstract description 24
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 15
- 238000001035 drying Methods 0.000 claims abstract description 11
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000021110 pickles Nutrition 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 238000001816 cooling Methods 0.000 claims description 16
- IJGRMHOSHXDMSA-UHFFFAOYSA-N nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 12
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 11
- 235000011613 Pinus brutia Nutrition 0.000 claims description 11
- 241000018646 Pinus brutia Species 0.000 claims description 11
- GUBGYTABKSRVRQ-YOLKTULGSA-N Maltose Natural products O([C@@H]1[C@H](O)[C@@H](O)[C@H](O)O[C@H]1CO)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 GUBGYTABKSRVRQ-YOLKTULGSA-N 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 238000004321 preservation Methods 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 9
- 238000003825 pressing Methods 0.000 claims description 7
- 229910052757 nitrogen Inorganic materials 0.000 claims description 6
- 210000004369 Blood Anatomy 0.000 claims description 5
- 240000004160 Capsicum annuum Species 0.000 claims description 5
- 240000004499 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-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 5
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 5
- 240000004760 Pimpinella anisum Species 0.000 claims description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 5
- 241000032846 Zanthoxylum bungeanum Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 238000001467 acupuncture Methods 0.000 claims description 5
- 239000005030 aluminium foil Substances 0.000 claims description 5
- 239000008280 blood Substances 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 238000009472 formulation Methods 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 210000000056 organs Anatomy 0.000 claims description 5
- 238000005554 pickling Methods 0.000 claims description 5
- 238000003672 processing method Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 3
- 238000007605 air drying Methods 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- 240000007329 Zingiber officinale Species 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 11
- 235000013305 food Nutrition 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 2
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical group [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 abstract 1
- 239000010931 gold Substances 0.000 abstract 1
- 229910052737 gold Inorganic materials 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 238000007781 pre-processing Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 description 5
- 241000207961 Sesamum Species 0.000 description 4
- 235000003434 Sesamum indicum Nutrition 0.000 description 4
- 241000196252 Ulva Species 0.000 description 4
- 241000234314 Zingiber Species 0.000 description 4
- 235000013332 fish product Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 206010003402 Arthropod sting Diseases 0.000 description 2
- 241000861914 Plecoglossus altivelis Species 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 238000006062 fragmentation reaction Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 102000033767 Fish Proteins Human genes 0.000 description 1
- 108010028690 Fish Proteins Proteins 0.000 description 1
- FFRBMBIXVSCUFS-UHFFFAOYSA-N Martius yellow Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000035558 fertility Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000000813 microbial Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 239000002699 waste material Substances 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
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
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.
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| CN201410500375.4A CN104207208A (en) | 2014-09-25 | 2014-09-25 | Method for processing instant flavor crisp little fish |
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| 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 |
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