CN104856102B - A kind of preparation technology of the instant dried fish of the Yellow River carp - Google Patents

A kind of preparation technology of the instant dried fish of the Yellow River carp Download PDF

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Publication number
CN104856102B
CN104856102B CN201510225761.1A CN201510225761A CN104856102B CN 104856102 B CN104856102 B CN 104856102B CN 201510225761 A CN201510225761 A CN 201510225761A CN 104856102 B CN104856102 B CN 104856102B
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fish
yellow river
meat sheet
fish meat
river carp
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CN104856102A (en
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刘丽莉
李丹
段续
任广跃
康怀彬
王焕
尹光俊
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Henan University of Science and Technology
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Henan University of Science and Technology
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The present invention relates to a kind of preparation technology of the instant dried fish of the Yellow River carp, concrete technology is:→ inspection piece deodorant → rinses and → pickles and → dry → baking → to roll and pull loose → pack sterilization → instant dried fish product for selection → Feedstock treating → hacking of raw material fish;The manufacture craft of the present invention reduces the fishy smell of the flesh of fish in the carp Feedstock treating of the Yellow River using the fishy-removing-method first covered again using deodorant liquid, quality better short using the microwave baking technology time, efficiency high, is easy to consumer's receiving.The instant dried fish of the Yellow River carp is that one kind is easy to process, and is adapted to the instant food of large-scale production, improves the synthesized competitiveness in the Yellow River carp market, is the effective way for increasing its added value.

Description

A kind of preparation technology of the instant dried fish of the Yellow River carp
Technical field
The present invention relates to instant food processing technique field, and in particular to a kind of preparation work of the instant dried fish of the Yellow River carp Skill.
Background technology
China is the country that fresh water fish crop is maximum in the world, and current this kind of yield is big and increases production rapid low-value freshwater fish Still based on marketing fresh, compared with the increasing sharply of China's output of aquatic products, the processing of aquatic products in China is also very backward, low value fresh water Fish process technology hysteresis turns into fishery industry development bottleneck, the serious development for hindering China's aquatic products industry.With regard to fresh-water fishes plus For work industry, the various informative product that exploitation is adapted to Chinese taste at present also be present, single live fish is altered in steps and enters Enter the diet present situation of family;New circulation style is expanded, breaks away from the limitation of live fish circulation, realizes the wide area circulation of fresh-water fishes;Add Greatly to the utilization of discarded object, increase economic efficiency, realize that the problems such as comprehensive utilization need to solve.
The Yellow River carp, is the famous product fresh-water fishes of the Huanghe valley, and its fine and tender taste is nutritious.The flesh of fish is acknowledged as seeking The very high food of foster value, occupies critical role in people's ordinary meal structure.Not only content is high for the protein of the Yellow River carp, And quality is also good, human consumption's absorptivity is up to 96%, and amino acid, mineral matter, vitamin A necessary to supplying human body And vitamin D;Carp food portion is per hectogram protein 17.6g, fatty 4.1g, riboflavin 0.09g, niacin 2.7mg, vitamin E1.27mg, potassium 334mg, magnesium 33mg, zinc 2.08mg, selenium 15.38mg.Amino acid content is complete.The fat of carp is mostly unsaturation Aliphatic acid, cholesterol can be reduced well, can prevent and treat artery sclerosis, coronary heart disease, it is often edible with anti-aging, the work(of beauty treatment Effect, and also have certain preventive and therapeutic effect to tumour.Old Huang River carp has a high nutritive value, thus its have it is wide Market prospects.With the raising of people's living standard and aquaculture, the yield of the Yellow River carp is growing but it is stored and added Work is severely limited, and the research both at home and abroad to the processing of the Yellow River carp is very few at present, is comprehensive development and utilization the Yellow River therefore Carp resource, extend its shelf life, meet present life style, find it is a kind of have technical feasibility, production operability, The method of the suitable the Yellow River carp processing of value rationality, it has also become the key breakthrough points of lifting the Yellow River carp added value.
Dried fish is to form fresh ocean fish through fully drying.Dried fish product is nutritious, has the spy of high protein and low fat Point, and raw material sources enrich, and are not limited by fingerling size, and can process in time on the spot, product has instant, delicious food can The advantages that mouth, unique flavor, therefore by the popular welcome of consumer.Therefore, the Yellow River carp is processed into instant dried fish, is most Retain to limits its nutritional ingredient, increase the effective way of its added value.
With China's economic grow continuously and fast and Chinese commodity incorporate international market process to China's aquatic products The quality of processing industry, urgent requirement especially is proposed to the quality of dried fish product.Therefore, low-value freshwater fish fish how is improved The quality of dried product turns into current study hotspot.To dried fish product, some are studied domestic scholars at present, but for its flesh of fish Fishy smell elimination process research when is pre-processed itself is few, and the improvement and adjustment to the processing technology of dried fish are done as freshwater fish Product industry bottleneck problem in the urgent need to address.
The content of the invention
In order to solve the above-mentioned technical problem, the present invention is by meeting the deodorant of the fingerling texture feature, rinsing, pickle, dry The step such as dry, there is provided a kind of technical feasibility is high, the suitable the Yellow River carp that production is workable, value rationality is good is The dry preparation technology of ichthyophagy, to improve the added value of the Yellow River carp, extends its shelf life, realizes the comprehensive profit of the Yellow River carp With.
The present invention is in order to solve the above technical problems, used technical scheme is:A kind of system of the instant dried fish of the Yellow River carp Standby technique, comprises the following steps:
(1)The selection of raw material fish:Select the excellent the Yellow River carp of freshness and make raw material, the Yellow River carp of selection, it is desirable to fish Body is complete, and eyeball becomes clear, and the gill takes on a red color, and fish scale arrangement is close, and muscle high resilience, bone and flesh closely connects;
(2)Feedstock treating:By step(1)The Yellow River carp of selection scales, removes fin, cuts head along pectoral fin root, opens abdomen, Remove the internal organs with abdomen inner membrance, then scrub abdominal cavity with hairbrush, and rinsed with clear water, remove black film in blood stains and abdomen;
(3)Hacking:Using hacking knife, fish meat sheet of the synusia into thickness for 2-3mm along fish spine;
(4)Deodorant:By step(3)Fish meat sheet under piece, which is placed in deodorant liquid, carries out defishying;
(5)Rinsing:By step(4)After fish meat sheet after defishying rinses 2~4h with clear water, pull out and drain away the water;
(6)Fishy smell is covered:By step(5)In fillet be placed in fishy smell and cover immersion 20min-30min is carried out in liquid;
(7)Pickle:By step(6)Treated fish meat sheet, which is put into, to be pickled in cylinder, and fish meat sheet matter is added in cylinder to pickling The pickling liquid of amount 16%, 1 ~ 1.5h is pickled at a temperature of being positioned over 10-20 DEG C;
(8)Drying:By step(7)Fish meat sheet tiling after pickling is spread in pallet of the upper surface covered with breathable nylon net On, then, it is 35%-40% that fish meat sheet is put into drying in oven to the moisture content that temperature is 35 DEG C ~ 45 DEG C, takes out pallet, will Fish meat sheet, which is placed in air, parks 2.5-3.5h, and then pallet is put into baking oven and dried to the final moisture content of fish meat sheet For 25%-28%;
(9)Baking:By step(8)Obtained fish meat sheet is first put into quick-frozen 20- in the refrigerator that temperature is -20 DEG C ~ -10 DEG C After 30min, it is 10%-15% to be put into and the moisture content of fish meat sheet is baked in microwave oven;
(10)Roll and pull loose:By step(9)Fish meat sheet after baking rolls along the vertical direction of flesh of fish fiber while hot pulls loose 1 ~ 3 times;
(11)Packaging sterilization:Pick out step(10)The spur in fish meat sheet after processing, and fish-skin is removed, it is pruned whole It is vacuum-packed after shape, carries out cooking disinfection afterwards, get product.
The step(4)In deodorant be first to soak 40-50min in the Tea Polyphenols solution that mass concentration is 2%, then 1.5-2h is soaked in the zymotic fluid of 1.5% yeast-inoculated amount.
The step(6)The each component quality that middle fishy smell is covered in liquid compares green onion:Ginger:Garlic:Yellow rice wine is 1:1:1:10.
The step(7)In, the percent mass proportioning of baste is:Salt 2%~4%, white granulated sugar 4%~8%, monosodium glutamate 0.5% ~1.5%, cooking wine 2%~4%, fresh ginger 1%~5%, anise 0.5%~1.5%, Chinese prickly ash 0.5%~1.5% and water 73%~90%.
The step(9)In, microwave power is 700W ~ 900W, and baking time is 1 ~ 3min, baking temperature is 170 DEG C~ 180℃。
Beneficial effect
(1)Deodorant of the instant dried fish in preparation process of the present invention, rinse, pickle, drying, toast etc. in step, it is logical The limitation of the specific specified conditions and technological parameter for combining and meeting the Yellow River carp meat texture feature is crossed, has prepared a kind of mouthfeel It is fresh and tender spend, be of good preservation effect, unique flavor, nutrient safe health, the instant dried fish being easy to store and transport, technique skill itself Art is simple, easy to operate, and cost is low, and is adapted to enterprise scale production, has practical and popularizing value.
(2)The preparation technology of the present invention is in the Yellow River carp flesh of fish by deodorant early stage liquid and the fishy smell elimination process of later stage encapsulation method Afterwards, the fishy smell of the flesh of fish in itself is greatly reduced, the Tea Polyphenols solution in deodorant step can wait peculiar smell to carry out stench in fillet Effectively adsorb and dispel, the natural pigment in fish meat sheet is protected, ensure the vivid degree of fillet, additionally it is possible to effectively suppress The formation and accumulation of fillet preparation process nitrite, and the zymotic fluid that yeast-inoculated amount is 1.5% can be to the sugar in the flesh of fish The materials such as class are fermented, and it is converted into alcohol, and alcohol can easily send the thing of bad smell to trimethylamine in fish meat sheet etc. Matter is dissolved and covered, and then further eliminates the fishy smell of the flesh of fish, and adjusts the mouthfeel of sliced meat, and both, which be combined with each other, makes the flesh of fish Preferable mouthfeel is generated, consumer is easy to receive, and machining process remains the flesh of fish fresh in itself to greatest extent Beautiful and its nutriment, makes its nutritious, has the unique taste.
(3)The preparation technology of the present invention uses microwave baking technology, baking time in the carp dried fish baking process of the Yellow River It is short, efficiency high, smaller, active ingredient is influenceed on the color and institutional framework of the flesh of fish for relatively conventional baking technology It is not easy to be decomposed, destroys.
(4)The preparation technology of the present invention solves the limitation that in the market sells fresh carp, adds the Yellow River carp Added value, instant edible, the shelf life extended in its sales process, realize the comprehensive utilization of the Yellow River carp.
Brief description of the drawings
Fig. 1 be the present invention prepared by instant dried fish processing process each stage pH value, water content, tenderness Detect data result figure table;
Fig. 2 is that the character pair of the instant dried fish and commercially available common instant dried fish prepared by the present invention compares data drawing list.
Embodiment
A kind of preparation technology of the instant dried fish of the Yellow River carp, comprises the following steps:
(1)The selection of raw material fish:Select the excellent the Yellow River carp of freshness and make raw material, the Yellow River carp of selection, it is desirable to fish Body is complete, and eyeball becomes clear, and the gill takes on a red color, and fish scale arrangement is close, and muscle high resilience, bone and flesh closely connects;
(2)Feedstock treating:By step(1)The raw material of selection first scales, removes fin, cuts head along pectoral fin root, opens abdomen, go Internal organ, kidney and abdomen inner membrance are removed, then scrub abdominal cavity with hairbrush, remove blood stains and black film;
(3)Hacking:With flat thin long and narrow hacking knife, by head and shoulder subordinate's knife, gross weight opens down a thin slice, is pierced along ridge chop Upper strata hacking(Sliced meat thickness 2-3mm), big spur is left, confession is used for other purposes, the accuracy of feed is kept as far as possible, to ensure the complete of fillet Whole property;
(4)Examine piece deodorant:The detection such as the big spur that is carried during by hacking, red meat, black film, impurity, keep fillet clean;Fish Specific bad smell often seriously constrains the development of its intensive processing to class in itself, and deodorant is particularly important.Soaked in deodorant liquid Rinsed after bubble with clear water;
(5)Rinsing:By step(4)The fillet of processing are rinsed.Conventional method is rinsed with running water, can in production To be cleaned using flow type, bubble type fish washer to fish block.Rinsing 2~4 hours, pulls out and drains away the water, after rinsing Fish block it is pure white and translucent, meat is preferable;
(6)Fishy smell is covered:By step(5)In fillet be placed in fishy smell and cover immersion 20min is carried out in liquid, make deodorant complete Entirely;
(7)Pickle:By step(6)The fillet of processing, which are put into, to be pickled in cylinder, is added baste and is pickled.With 100g fishes Piece, adding 16g bastes is advisable, and pickling time of penetration control often turns in 1 ~ 1.5h, seasons 15 DEG C or so of temperature, not high In 20 DEG C, make the full and uniform infiltration of baste;
(8)Drying:By step(7)Obtained fillet are spread out on the pallet of nylon wire covering, and piece is neatly floating to be put, and is dried Box temperature degree is 35 DEG C ~ 45 DEG C, takes out fillet when being dried to half-dried, parks 3h or so, makes fillet internal moisture naturally to external diffusion People's oven drying is put again afterwards, until being required up to drying;
(9)Baking:By step(8)In obtained fillet spread and toasted in microwave oven., can be by raw fish before baking Block is put into micro- jelly in refrigerator, to prevent that fillet are burned;
(10)Roll and pull loose:By step(9)Obtained fillet will while hot be rolled and pulled loose, will hanging down in the flesh of fish fiber when rolling Nogata to(It is i.e. horizontal)Rolling can just pull loose, and typically be rolled through 1 ~ 3 time, reachable to pull loose requirement;
(11)Packaging sterilization:By step(10)Obtained fillet pick remaining larger spur, remove fish-skin by hand.Through repairing Vacuum packaging is used after cutting shaping, to extend the shelf-life of fillet.Finished product can be obtained after cooking disinfection.
The step(4)Middle deodorant is that first soak time is 40-50min in the Tea Polyphenols solution that mass concentration is 2%, Again 1.5h-2h is soaked in the zymotic fluid of 1.5% yeast-inoculated amount.
The step(6)The quality that middle fishy smell covers liquid compares green onion:Ginger:Garlic:Yellow rice wine is 1:1:1:10.
The step(7)It is middle seasoning liquid proportional be formulated as salt 2%~4%, white granulated sugar 4%~8%, monosodium glutamate 0.5%~1.5%, Cooking wine 2%~4%, fresh ginger 1%~5%, anise 0.5%~1.5%, Chinese prickly ash 0.5%~1.5% and water 73%~90%.
The step(9)Microwave power is 700W ~ 900W during middle microwave baking, and baking time is 1 ~ 3min, temperature 170 ℃~180℃。
To the instant dried fish prepared by the present invention in the pH value, water content, tenderness in each stage of processing process etc. Data Detection is carried out, its result is as illustrated in chart 1.Chart 1 is shown:As the progress of dried fish work flow, the pH of dried fish are gradual Increase;The moisture of dried fish gradually decreases;Dried fish tenderness is in first to reduce again elevated trend.
The character of instant dried fish prepared by the present invention and two kinds of common commercially available instant dried fish is subjected to Data Detection, it is tied Fruit is as indicated in the chart 2.Chart 2 is shown:Compared with two kinds of common commercially available instant dried fish, the pH value of this product is smaller, water content and Tenderness is higher, and therefore, the preparation technology of the instant dried fish of the Yellow River carp of the invention is more beneficial for keeping product self-characteristic, has Preferable DEVELOPMENT PROSPECT.
Embodiment 1
A kind of preparation method of the instant dried fish of the Yellow River carp, comprises the following steps:
(1)The selection of raw material fish:Select the excellent the Yellow River carp of freshness and make raw material, the Yellow River carp of selection, it is desirable to fish Body is complete, and eyeball becomes clear, and the gill takes on a red color, and fish scale arrangement is close, and muscle high resilience, bone and flesh closely connects;
(2)Feedstock treating:By step(1)The raw material of selection first scales, removes fin, cuts head along pectoral fin root, opens abdomen, go Internal organ, kidney and abdomen inner membrance are removed, then scrub abdominal cavity with hairbrush, remove blood stains and black film;
(3)Hacking:With flat thin long and narrow hacking knife, by head and shoulder subordinate's knife, gross weight opens down a thin slice, is pierced along ridge chop Upper strata hacking(Sliced meat thickness 2mm), big spur is left, confession is used for other purposes.The accuracy of feed is kept as far as possible, to ensure the complete of fillet Property;
(4)Examine piece deodorant:The detection such as the big spur that is carried during by hacking, red meat, black film, impurity, keep fillet clean;Fish Specific bad smell often seriously constrains the development of its intensive processing to class in itself, and deodorant is particularly important.Soaked in deodorant liquid Bubble(Deodorant is that first soak time is 40min in the Tea Polyphenols solution that mass concentration is 2%, then 1.5% yeast-inoculated amount 1.5h is soaked in zymotic fluid);
(5)Rinsing:By step(4)The fillet of processing are rinsed with running water, are rinsed 2 hours, are pulled out and drain away the water, and are rinsed Fish block afterwards is pure white and translucent, and meat is preferable;
(6)Fishy smell is covered:By step(5)In fillet be placed in fishy smell and cover immersion 20min is carried out in liquid, (fishy smell is covered The quality of liquid compares green onion:Ginger:Garlic:Yellow rice wine is 1:1:1:10);
(7)Pickle:By step(6)The fillet of processing, which are put into, to be pickled in cylinder, is added baste and is pickled.With 100g fishes Piece, adding 16g bastes is advisable, and pickling temperature is 10 DEG C, and time of penetration is controlled in 1.5h, and is often turned, and makes baste abundant (seasoning liquid proportional is formulated as salt 2%, white granulated sugar 6%, monosodium glutamate 1%, cooking wine 3%, fresh ginger 3%, anise 0.5%, Chinese prickly ash to uniformly penetrating 0.5% and water 84%);
(8)Drying:By step(7)Obtained fillet are spread out on the pallet of nylon wire covering, and piece is neatly floating to be put, and is dried Box temperature degree is 35 DEG C, takes out fillet when being dried to half-dried, parks 2.5h or so, make fillet internal moisture naturally to after external diffusion again People's oven drying is put, until the final moisture content of fish meat sheet is 20%;
(9)Baking:By step(8)In obtained fillet spread and toasted in microwave oven, can be by raw fish before baking Block is put into micro- jelly 3min in -10 DEG C of refrigerator, to prevent that fillet are burned(Microwave power is 800W during microwave baking, during baking Between be 2min, temperature is 180 DEG C);
(10)Roll and pull loose:By step(9)Obtained fillet will while hot be rolled and pulled loose, will hanging down in the flesh of fish fiber when rolling Nogata to(It is i.e. horizontal)Rolling can just pull loose, and roll 3 times, reachable to pull loose requirement;
(11)Packaging sterilization:By step(10)Obtained fillet pick remaining larger spur, fish-skin are removed by hand, through repairing Vacuum packaging is used after cutting shaping, to extend the shelf-life of fillet.Finished product can be obtained after cooking disinfection.
Embodiment 2
A kind of preparation method of the instant dried fish of the Yellow River carp, comprises the following steps:
(1)The selection of raw material fish:Select the excellent the Yellow River carp of freshness and make raw material, the Yellow River carp of selection, it is desirable to fish Body is complete, and eyeball becomes clear, and the gill takes on a red color, and fish scale arrangement is close, and muscle high resilience, bone and flesh closely connects;
(2)Feedstock treating:By step(1)The raw material of selection first scales, removes fin, cuts head along pectoral fin root, opens abdomen, go Internal organ, kidney and abdomen inner membrance are removed, then scrub abdominal cavity with hairbrush, remove blood stains and black film;
(3)Hacking:With flat thin long and narrow hacking knife, by head and shoulder subordinate's knife, gross weight opens down a thin slice, is pierced along ridge chop Upper strata hacking(Sliced meat thickness 3mm), big spur is left, confession is used for other purposes.The accuracy of feed is kept as far as possible, to ensure the complete of fillet Property;
(4)Examine piece deodorant:The detection such as the big spur that is carried during by hacking, red meat, black film, impurity, keep fillet clean;Fish Specific bad smell often seriously constrains the development of its intensive processing to class in itself, and deodorant is particularly important, is soaked in deodorant liquid Bubble(Deodorant is that first soak time is 45min in the Tea Polyphenols solution that mass concentration is 2%, then 1.5% yeast-inoculated amount 1.8h is soaked in zymotic fluid);
(5)Rinsing:By step(4)The fillet of processing are rinsed 3 hours with flow type fish washer to fish block, are pulled out simultaneously Drain away the water, the fish block after rinsing is pure white and translucent, and meat is preferable;
(6)Fishy smell is covered:By step(5)In fillet be placed in fishy smell and cover immersion 25min is carried out in liquid, (fishy smell is covered The quality of lid liquid compares green onion:Ginger:Garlic:Yellow rice wine is 1:1:1:10);
(7)Pickle:By step(6)The fillet of processing, which are put into, to be pickled in cylinder, is added baste and is pickled, with 100g fishes Piece, adding 16g bastes is advisable.Time of penetration control is pickled in 1h, and is often turned, 20 DEG C of temperature is seasoned, makes baste abundant (seasoning liquid proportional is formulated as salt 4%, white granulated sugar 4%, monosodium glutamate 1.5%, cooking wine 4%, fresh ginger 1%, anise 1.5%, Chinese prickly ash to uniformly penetrating 1.5% and water 82.5%);
(8)Drying:By step(7)Obtained fillet are spread out on the pallet of nylon wire covering, and piece is neatly floating to be put, and is dried Box temperature degree is 40 DEG C, takes out fillet when being dried to half-dried, parks 3h or so, makes fillet internal moisture naturally to putting again after external diffusion People's oven drying, until the final moisture content of fish meat sheet is 25%;
(9)Baking:By step(8)In obtained fillet spread and toasted in microwave oven., can be by raw fish before baking Block is put into micro- jelly 5min in -8 DEG C of refrigerator, to prevent that fillet are burned(Microwave power is 700W during microwave baking, baking time For 3min, temperature is 175 DEG C);
(10)Roll and pull loose:By step(9)Obtained fillet will while hot be rolled and pulled loose, will hanging down in the flesh of fish fiber when rolling Nogata to(It is i.e. horizontal)Rolling can just pull loose, and be rolled through 2 times, reachable to pull loose requirement;
(11)Packaging sterilization:By step(10)Obtained fillet pick remaining larger spur, fish-skin are removed by hand, through repairing Vacuum packaging is used after cutting shaping, to extend the shelf-life of fillet.Finished product can be obtained after cooking disinfection.
Embodiment 3
A kind of preparation method of the instant dried fish of the Yellow River carp, comprises the following steps:
(1)The selection of raw material fish:Select the excellent the Yellow River carp of freshness and make raw material, the Yellow River carp of selection, it is desirable to fish Body is complete, and eyeball becomes clear, and the gill takes on a red color, and fish scale arrangement is close, and muscle high resilience, bone and flesh closely connects;
(2)Feedstock treating:By step(1)The raw material of selection first scales, removes fin, cuts head along pectoral fin root, opens abdomen, go Internal organ, kidney and abdomen inner membrance are removed, then scrub abdominal cavity with hairbrush, remove blood stains and black film;
(3)Hacking:With flat thin long and narrow hacking knife, by head and shoulder subordinate's knife, gross weight opens down a thin slice, is pierced along ridge chop Upper strata hacking(Sliced meat thickness 2.5mm), big spur is left, confession is used for other purposes.The accuracy of feed is kept as far as possible, to ensure the complete of fillet Whole property;
(4)Examine piece deodorant:The detection such as the big spur that is carried during by hacking, red meat, black film, impurity, keep fillet clean;Fish Specific bad smell often seriously constrains the development of its intensive processing to class in itself, and deodorant is particularly important.Soaked in deodorant liquid Bubble(Deodorant is that first soak time is 50min in the Tea Polyphenols solution that mass concentration is 2%, then 1.5% yeast-inoculated amount 2h is soaked in zymotic fluid);
(5)Rinsing:By step(4)The fish of processing is rinsed 4 hours with bubble type fish washer, is pulled out and is drained away the water, Fish block after rinsing is pure white and translucent, and meat is preferable;
(6)Fishy smell is covered:By step(5)In fillet be placed in fishy smell and cover immersion 30min is carried out in liquid, (fishy smell is covered The quality of lid liquid compares green onion:Ginger:Garlic:Yellow rice wine is 1:1:1:10);
(7)Pickle:By step(6)The fillet of processing, which are put into, to be pickled in cylinder, is added baste and is pickled.With 100g fishes Piece, adding 16g bastes is advisable.Time of penetration control is pickled in 1.25h, and is often turned, 18 DEG C of temperature is seasoned, makes baste (seasoning liquid proportional is formulated as salt 3%, white granulated sugar 8%, monosodium glutamate 0.5%, cooking wine 2%, fresh ginger 5%, anise 1%, flower for full and uniform infiltration Green pepper 1% and water 79.5%);
(8)Drying:By step(7)Obtained fillet are spread out on the pallet of nylon wire covering, and piece is neatly floating to be put, and is dried Box temperature degree is 45 DEG C, takes out fillet when being dried to half-dried, parks 3h or so, makes fillet internal moisture naturally to putting again after external diffusion People's oven drying, until being required up to drying;
(9)Baking:By step(8)In obtained fillet spread and toasted in microwave oven., can be by raw fish before baking Block is put into micro- jelly in refrigerator, to prevent that fillet are burned(Microwave power is 900W, baking time 1.5min during microwave baking, Temperature is 170 DEG C);
(10)Roll and pull loose:By step(9)Obtained fillet will while hot be rolled and pulled loose, will hanging down in the flesh of fish fiber when rolling Nogata to(It is i.e. horizontal)Rolling can just pull loose, and be rolled through 1 time, reachable to pull loose requirement;
(11)Packaging sterilization:By step(10)Obtained fillet pick remaining larger spur, remove fish-skin by hand.Through repairing Vacuum packaging is used after cutting shaping, to extend the shelf-life of fillet.Finished product can be obtained after cooking disinfection.

Claims (3)

1. a kind of preparation technology of the instant dried fish of the Yellow River carp, it is characterised in that comprise the following steps:
(1)Select the excellent the Yellow River carp of freshness and make raw material, the Yellow River carp of selection, it is desirable to which fish body is complete, and eyeball becomes clear, the gill Take on a red color, fish scale arrangement is close, and muscle high resilience, bone and flesh closely connects;
(2)By step(1)The Yellow River carp of selection scales, removes fin, cuts head along pectoral fin root, opens abdomen, remove the internal organs, then Abdominal cavity is scrubbed with hairbrush, and is rinsed with clear water, removes black film in blood stains and abdomen;
(3)Using hacking knife, fish meat sheet of the synusia into thickness for 2-3mm along fish spine;
(4)By step(3)Fish meat sheet under piece first soaks 40-50min in the Tea Polyphenols solution that mass concentration is 2%, then is placed in 1.5-2h, which is soaked, in the zymotic fluid that yeast-inoculated amount is 1.5% carries out defishying;
(5)By step(4)After fish meat sheet after defishying rinses 2~4h with clear water, pull out and drain away the water;
(6)By step(5)Fillet after rinsing, which are placed in fishy smell, to be covered immersion 20-30min is carried out in liquid;
(7)By step(6)Treated fish meat sheet, which is put into, to be pickled in cylinder, and salting down for flesh of fish tablet quality 16% is added in cylinder to pickling Stain liquid, 1 ~ 1.5h is pickled at a temperature of being positioned over 10-20 DEG C;
(8)By step(7)Fish meat sheet tiling after pickling is spread on pallet of the upper surface covered with breathable nylon net, then, It is 30%-35% that fish meat sheet is put into drying in oven to the moisture content that temperature is 35 DEG C ~ 45 DEG C, takes out pallet, fish meat sheet is put 2.5-3.5h is parked in air, and then it is 20%- that pallet is put into the dry final moisture content to fish meat sheet in baking oven 25%;
(9)By step(8)Obtained fish meat sheet is first put into the refrigerator that temperature is -10 DEG C ~ -8 DEG C after quick-frozen 3-5min, is put into micro- In ripple baking box, it is 700 ~ 900W to control microwave power, and baking time is 1 ~ 3min, and baking temperature is 170~180 DEG C, is baked to The moisture content of fish meat sheet is 8%-10%;
(10)By step(9)Fish meat sheet after baking rolls along the vertical direction of flesh of fish fiber while hot to be pulled loose 1 ~ 3 time;
(11)Pick out step(10)The spur in fish meat sheet after processing, and fish-skin is removed, vacuum is carried out after pruned shaping Packaging, carries out cooking disinfection, gets product afterwards.
A kind of 2. preparation technology of instant dried fish of the Yellow River carp according to claim 1, it is characterised in that:The step (6)In fishy smell cover liquid by mass ratio be 1:1:1:10 green onion, ginger, garlic and yellow rice wine composition.
A kind of 3. preparation technology of instant dried fish of the Yellow River carp according to claim 1, it is characterised in that:The step (7)In, the percent mass proportioning of pickling liquid is:Salt 2%~4%, white granulated sugar 4%~8%, monosodium glutamate 0.5%~1.5%, cooking wine 2%~ 4%th, fresh ginger 1%~5%, anise 0.5%~1.5%, Chinese prickly ash 0.5%~1.5% and water 73%~90%.
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CN105211933A (en) * 2015-11-13 2016-01-06 西华大学 A kind of processing method of suchow mosla herb flesh of fish dried meat
CN105795372A (en) * 2015-12-07 2016-07-27 集美大学 Preparation method of tea fragrant tilapia fillet snack food
CN106261966A (en) * 2016-08-16 2017-01-04 郑州子非鱼食品有限公司 A kind of processing method of quick-freezing Steamed Yellow river carp fish
CN106333280A (en) * 2016-08-29 2017-01-18 田慧彬 Fish smell removing and preserving method for instant stolephorus commersonnii
CN106562262A (en) * 2016-10-25 2017-04-19 界首市鲜天下家庭农场 A method of preparing a flavored scorch-fried carp
CN107668563A (en) * 2017-09-28 2018-02-09 江苏晶王新材料科技有限公司 One kind fermentation fish maw and preparation method thereof
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