CN104921182A - Processing technology of dried fish - Google Patents

Abstract

The invention provides a processing technology of dried fish, and the processing technology is convenient, healthy, and hygienic. The processing technology comprises the following steps: (1) processing raw materials; (2) cutting fish blocks into uniform fish sheets; (3) pickling fish sheets at a low temperature; (4) washing the fish sheets by circulating water; (5) flavoring the fish sheets; (6) soaking fish sheets in condiments; (7) boiling; (8) baking; (9) packaging and storing the fish sheets. The raw material of the dried fish is pollution-free and has a high nutritional value; at the same time other condiments are added, and the taste is delicious therefore. The processed dried fish is convenient to eat, and the economic value is high. The dried fish is palatable, the original taste and tenderness of dried fish are preserved, the meat is elastic and chewable, the nutrient loss is reduced, the storage time is long, and the dried fish can be stored for at least six months.

Description

A kind of processing technology of dried fish

Technical field

The present invention relates to food processing field, particularly relate to the processing technology to dried fish.

Background technology

Along with the development of society, allegro life style etc., people get more and more to the requirement of food, as eaten quick-frozen food etc., as long as convenient product, all can be subject to everybody liking.In marine industry, this phenomenon also highlights gradually, along with the output of present freshwater product rises gradually, how to increase Optimization of Low Value Fish added value, fisherman is increased production, increases income, and is the problem that current waterman author is concerned about most.

In prior art, the processing technology of dried fish has multiple, but there is following problem: 1, salting period is long, causes nutritional labeling to lose in a large number; 2, the storage time is too short; 3, taste is uneven.

Summary of the invention

The present invention is directed to above problem, provide a kind of convenient and swift, healthy, health, the processing technology of the dried fish that the storage time is long.

Processing technology of the present invention is: comprise following technological process:

1) Feedstock treating, selects fresh fingerling, carry out scaling, decaptitate, truncate, deburring, go dirty, cleaning;

2) cut into slices, fish block is cut into uniform fillet;

3) low temperature is pickled, and fillet are placed in bucket, adds the cure configured wherein, and cure lid crosses the flesh of fish, stirs; At 1-3 DEG C, low-temperature salting 8-20 minute;

4) clean, utilize circulating water flushing fillet;

5) seasoning, by cooking wine 3-5 part, vegetable oil 1-2 part, sesame oil 1-2 part, fresh bamboo shoot 6-10 part, green onion 2-6 part, ginger 2-5 part, garlic powder 1-4 part, salt 3-10 part, soft white sugar 3-10 part, Chinese prickly ash 2-6 part, nutritional flavoring juice 5-10 part mixes, obtained mixed liquor;

6) soak taste, fillet are placed mixed liquor, at 2-3 DEG C, soak 6-8 hour;

7) fillet are all spread out on boiling plate, carry out boiling by boiling;

8) dry, the fillet after boiling are put into baking oven, carries out drying and processing, keep temperature 30-50 DEG C, the time is 2-4 hour;

9) pack, and store.

Described cure comprises salt 15-25 part, Chinese prickly ash 90-120 part, granulated sugar 10-20 parts, white wine 100-120 part, monosodium glutamate 30-50 part.

The dried fish of the present invention's processing, because raw material is pollution-free, is of high nutritive value; Add other flavoring simultaneously, make delicious flavour.Dried fish after processing, instant edible, economic worth is considerable.The dried fish degree of saltiness in the present invention is even, and can keep fresh and tender, the original flavor of dried fish, meat is flexible, chews strength, decreases nutrition leak, and the storage time is long, can store more than 6 months.

Detailed description of the invention

Processing technology of the present invention is: comprise following technological process:

1) Feedstock treating, selects fresh fingerling, carry out scaling, decaptitate, truncate, deburring, go dirty, cleaning;

2) cut into slices, fish block is cut into uniform fillet;

3) low temperature is pickled, and fillet are placed in bucket, adds the cure configured wherein, and cure lid crosses the flesh of fish, stirs; At 1-3 DEG C, low-temperature salting 8-20 minute;

4) clean, utilize circulating water flushing fillet;

5) seasoning, by cooking wine 3-5 part, vegetable oil 1-2 part, sesame oil 1-2 part, fresh bamboo shoot 6-10 part, green onion 2-6 part, ginger 2-5 part, garlic powder 1-4 part, salt 3-10 part, soft white sugar 3-10 part, Chinese prickly ash 2-6 part, nutritional flavoring juice 5-10 part mixes, obtained mixed liquor;

6) soak taste, fillet are placed mixed liquor, at 2-3 DEG C, soak 6-8 hour;

7) fillet are all spread out on boiling plate, carry out boiling by boiling;

8) dry, the fillet after boiling are put into baking oven, carries out drying and processing, keep temperature 30-50 DEG C, the time is 2-4 hour;

9) pack, and store.

Described cure comprises salt 15-25 part, Chinese prickly ash 90-120 part, granulated sugar 10-20 parts, white wine 100-120 part, monosodium glutamate 30-50 part.

Claims (2)

1. a processing technology for dried fish, comprises following technological process:

1) Feedstock treating, selects fresh fingerling, carry out scaling, decaptitate, truncate, deburring, go dirty, cleaning;

2) cut into slices, fish block is cut into uniform fillet;

3) low temperature is pickled, and fillet are placed in bucket, adds the cure configured wherein, and cure lid crosses the flesh of fish, stirs; At 1-3 DEG C, low-temperature salting 8-20 minute;

4) clean, utilize circulating water flushing fillet;

5) seasoning, by cooking wine 3-5 part, vegetable oil 1-2 part, sesame oil 1-2 part, fresh bamboo shoot 6-10 part, green onion 2-6 part, ginger 2-5 part, garlic powder 1-4 part, salt 3-10 part, soft white sugar 3-10 part, Chinese prickly ash 2-6 part, nutritional flavoring juice 5-10 part mixes, obtained mixed liquor;

6) soak taste, fillet are placed mixed liquor, at 2-3 DEG C, soak 6-8 hour;

7) fillet are all spread out on boiling plate, carry out boiling by boiling;

8) dry, the fillet after boiling are put into baking oven, carries out drying and processing, keep temperature 30-50 DEG C, the time is 2-4 hour;

9) pack, and store.

2. the processing technology of a kind of dried fish according to claim 1, is characterized in that, described cure comprises salt 15-25 part, Chinese prickly ash 90-120 part, granulated sugar 10-20 parts, white wine 100-120 part, monosodium glutamate 30-50 part.