CN105211935A - A kind of processing technology of instant smoked fish - Google Patents
A kind of processing technology of instant smoked fish Download PDFInfo
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- CN105211935A CN105211935A CN201510774475.0A CN201510774475A CN105211935A CN 105211935 A CN105211935 A CN 105211935A CN 201510774475 A CN201510774475 A CN 201510774475A CN 105211935 A CN105211935 A CN 105211935A
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Abstract
The invention discloses a kind of processing technology of instant smoked fish, belong to technical field of aquatic product processing, processing technology comprises pretreatment, goes raw meat process for twice, pickles, blanching, dehydration, oven dry, fried, dipping and packaging.The present invention adopts the grass carp that flesh collecting rate is low and bilgy odour is heavy to be raw material, by 2 defishyings, solves the problem that grass carp fishy smell is heavy; The present invention, by manufacture craft parametrization, improves the stability of product quality, is more conducive to industrialization large-scale production; The instant smoked fish product size utilizing the inventive method to produce is even, oppresses closely, chews strength, delicious flavour, not by the restriction in time place, can instantly eat; The inventive method is easy to control, production method energy-conserving and environment-protective, improves economic benefit and the market competitiveness.
Description
Technical field
The invention belongs to technical field of aquatic product processing, be specifically related to a kind of processing technology of instant smoked fish.
Background technology
Fish protein rich content, its protein content is 15%-20%, belongs to good protein.Flesh of fish muscle fibre is shorter, and moisture is many, and proteinaceous tissue springy texture, easily digests and assimilates, and digestibility reaches 87%-98%.General fatty,fiss content is few, is high protein, food low in calories, is the animal food all more superior than poultry, domestic animal.Fish, containing inorganic salts 1%-2%, include calcium, phosphorus, potassium, copper, zinc, selenium etc.Fresh-water fishes are 50-400 microgram containing iodine, also containing profuse vitamin A, vitamin D, hydrochloric acid and vitamin B1, B2. therefore, make full use of fresh-water fishes resource, carry out deep processing to it, and exploitation good protein food is very important.
The stock of fish of China is very abundant, and aquaculture production accounts for global 2/3rds, and the world of office is the first, and grass carp is the main popular freshwater fish kind of China, in fresh water culture output, occupy very large proportion.Grass carp is because flesh collecting rate is low and bilgy odour weight, and therefore, its deep processing is restricted.Smoked fish very greatly, is processed into convenient and instant flexible packing products and can meets the demand of consumer to traditional food by smoked fish traditional method long processing time, complicated operation, edible limitation, significant to the deep processing of China fresh-water fishes.But traditional smoked fish makes and carries out drying by Exposure to Sunlight or charcoal fire baking, and the former cannot ensure by sanitary condition, the bad control effect product quality of the latter.
Summary of the invention
The object of the invention is to the shortcoming overcoming prior art, a kind of processing technology of instant smoked fish is provided.
Object of the present invention is achieved through the following technical solutions: a kind of processing technology of instant smoked fish, and it comprises the following steps:
S1. pretreatment: being decaptitated by fresh grass carp truncates scales, remove internal organ de-black film, after cleaning up, goes middle fish-bone to remove fin, gets the both sides flesh of fish, is cut into bulk, the size of described bulk is length 2.5 ~ 3.5cm, width 0.8 ~ 1.5cm, thickness is 0.5 ~ 1cm;
S2. defishying:
S21. once raw meat is removed: after flesh of fish block is soaked 3 ~ 5h in the mixed liquor of salt, sodium carbonate and lemon juice, be placed in flowing water and rinse 0.5 ~ 3h;
S22. remove raw meat two times: pulled out by fish block in flowing water, put into tea and soak 2 ~ 3d, after immersion, in flowing water, rinse 0.5 ~ 1h;
S3. pickle: add preserved materials by going in the fish meat sheet after raw meat, normal temperature pickles 2 ~ 3h;
S4. blanching: get fish block blanching 1 ~ 3min in boiling water;
S5. dewater: dewatered at centrifuge by the fish block after blanching, dehydration is 50 ~ 70% to the water content of the flesh of fish;
S6. dry: the fish block after dehydration is placed in drying box and dries, temperature is 30 ~ 50 DEG C, and drying time is 1 ~ 2h;
S7. fried: by fish block fried 2 ~ 3min in 120 ~ 130 DEG C of oil of drying, controlling weight-loss ratio is 10 ~ 15%;
S8. flood: the stewing pot 0.5 ~ 1.5h of the maceration extract fish block after fried being put into boiling, picks up and drain;
S9. pack: by packaged for the fish after dipping enter in packaging bag, sealing sterilizing, the temperature of described sterilizing is 115 ~ 128 DEG C, and sterilization time is 10 ~ 15min, i.e. obtained instant smoked fish.
Further, preserved materials described in step S3 is made up of the raw material of following weight parts: salt: 2 ~ 5, monosodium glutamate: 0.5 ~ 1, yellow rice wine: 2 ~ 7, ginger: 0.5 ~ 1.
Further, maceration extract described in step S8 is made up of the raw material of following weight parts: white granulated sugar 1 ~ 5, monosodium glutamate 1 ~ 4, light soy sauce 5 ~ 10, dark soy sauce 5 ~ 10, Chinese prickly ash 2 ~ 6, aniseed 2 ~ 6, bubble green pepper 15 ~ 20, dried orange peel 2 ~ 7, anise 3 ~ 8, ginger 4 ~ 8, garlic 4 ~ 9, water 1000 ~ 1500, and preparation method burns to the rear infusion 1.5 ~ 2h of boiling for being added by above-mentioned raw materials in pot.
The present invention has the following advantages:
(1) the present invention adopts the grass carp that flesh collecting rate is low and bilgy odour is heavy to be raw material, by 2 defishyings, solves the problem that grass carp fishy smell is heavy;
(2) the present invention is by manufacture craft parametrization, improves the stability of product quality, is more conducive to industrialization large-scale production;
(3) the instant smoked fish product size utilizing the inventive method to produce is even, oppresses closely, chews strength, delicious flavour, not by the restriction in time place, can instantly eat;
(4) the inventive method is easy to control, production method energy-conserving and environment-protective, improves economic benefit and the market competitiveness.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described, and protection scope of the present invention is not limited to the following stated.
embodiment 1:a processing technology for instant smoked fish, it comprises the following steps:
S1. pretreatment: being decaptitated by fresh grass carp truncates scales, remove internal organ de-black film, after cleaning up, goes middle fish-bone to remove fin, gets the both sides flesh of fish, is cut into bulk, the size of described bulk is length 2.5cm, width 0.8cm, thickness is 0.5cm;
S2. defishying:
S21. once raw meat is removed: after flesh of fish block is soaked 3h in the mixed liquor of salt, sodium carbonate and lemon juice, be placed in flowing water and rinse 0.5h;
S22. remove raw meat two times: pulled out by fish block in flowing water, put into tea and soak 2d, after immersion, in flowing water, rinse 0.5h;
S3. pickle: add preserved materials by going in the fish meat sheet after raw meat, normal temperature pickles 2h; Described preserved materials is made up of the raw material of following weight parts: salt: 2, monosodium glutamate: 0.5, yellow rice wine: 2, ginger: 0.5;
S4. blanching: get fish block blanching 1min in boiling water;
S5. dewater: dewatered at centrifuge by the fish block after blanching, dehydration is 50% to the water content of the flesh of fish;
S6. dry: the fish block after dehydration is placed in drying box and dries, temperature is 30 DEG C, and drying time is 1h;
S7. fried: by fish block fried 2min in 120 DEG C of oil of drying, controlling weight-loss ratio is 10%;
S8. flood: the stewing pot 0.5h of the maceration extract fish block after fried being put into boiling, picks up and drain; Described maceration extract is made up of the raw material of following weight parts: white granulated sugar 1, monosodium glutamate 1, light soy sauce 5, dark soy sauce 5, Chinese prickly ash 2, aniseed 2, bubble green pepper 15, dried orange peel 2, anise 3, ginger 4, garlic 4, water 1000, and preparation method burns to the rear infusion 1.5h of boiling for being added by above-mentioned raw materials in pot;
S9. pack: by packaged for the fish after dipping enter in packaging bag, sealing sterilizing, the temperature of described sterilizing is 115 DEG C, and sterilization time is 10min, i.e. obtained instant smoked fish.
embodiment 2:a processing technology for instant smoked fish, it comprises the following steps:
S1. pretreatment: being decaptitated by fresh grass carp truncates scales, remove internal organ de-black film, after cleaning up, goes middle fish-bone to remove fin, gets the both sides flesh of fish, is cut into bulk, the size of described bulk is length 3.5cm, width 1.5cm, thickness is 1cm;
S2. defishying:
S21. once raw meat is removed: after flesh of fish block is soaked 5h in the mixed liquor of salt, sodium carbonate and lemon juice, be placed in flowing water and rinse 3h;
S22. remove raw meat two times: pulled out by fish block in flowing water, put into tea and soak 3d, after immersion, in flowing water, rinse 1h;
S3. pickle: add preserved materials by going in the fish meat sheet after raw meat, normal temperature pickles 2 ~ 3h; Described preserved materials is made up of the raw material of following weight parts: salt: 5, monosodium glutamate: 1, yellow rice wine: 7, ginger: 1;
S4. blanching: get fish block blanching 3min in boiling water;
S5. dewater: dewatered at centrifuge by the fish block after blanching, dehydration is 70% to the water content of the flesh of fish;
S6. dry: the fish block after dehydration is placed in drying box and dries, temperature is 50 DEG C, and drying time is 2h;
S7. fried: by fish block fried 3min in 130 DEG C of oil of drying, controlling weight-loss ratio is 15%;
S8. flood: the stewing pot 1.5h of the maceration extract fish block after fried being put into boiling, picks up and drain; Described maceration extract is made up of the raw material of following weight parts: white granulated sugar 5, monosodium glutamate 4, light soy sauce 10, dark soy sauce 10, Chinese prickly ash 6, aniseed 6, bubble green pepper 20, dried orange peel 7, anise 8, ginger 8, garlic 9, water 1500, and preparation method burns to the rear infusion 2h of boiling for being added by above-mentioned raw materials in pot;
S9. pack: by packaged for the fish after dipping enter in packaging bag, sealing sterilizing, the temperature of described sterilizing is 128 DEG C, and sterilization time is 15min, i.e. obtained instant smoked fish.
embodiment 3:a processing technology for instant smoked fish, it comprises the following steps:
S1. pretreatment: being decaptitated by fresh grass carp truncates scales, remove internal organ de-black film, after cleaning up, goes middle fish-bone to remove fin, gets the both sides flesh of fish, is cut into bulk, the size of described bulk is length 2.8cm, width 1cm, thickness is 0.7cm;
S2. defishying:
S21. once raw meat is removed: after flesh of fish block is soaked 4h in the mixed liquor of salt, sodium carbonate and lemon juice, be placed in flowing water and rinse 1h;
S22. remove raw meat two times: pulled out by fish block in flowing water, put into tea and soak 2.5d, after immersion, in flowing water, rinse 0.8h;
S3. pickle: add preserved materials by going in the fish meat sheet after raw meat, normal temperature pickles 2.5h; Described preserved materials is made up of the raw material of following weight parts: salt: 3, monosodium glutamate: 0.8, yellow rice wine: 3, ginger: 0.8;
S4. blanching: get fish block blanching 2min in boiling water;
S5. dewater: dewatered at centrifuge by the fish block after blanching, dehydration is 60% to the water content of the flesh of fish;
S6. dry: the fish block after dehydration is placed in drying box and dries, temperature is 40 DEG C, and drying time is 1.3h;
S7. fried: by fish block fried 2.5min in 123 DEG C of oil of drying, controlling weight-loss ratio is 12%;
S8. flood: the stewing pot 1h of the maceration extract fish block after fried being put into boiling, picks up and drain; Described maceration extract is made up of the raw material of following weight parts: white granulated sugar 2, monosodium glutamate 2, light soy sauce 7, dark soy sauce 7, Chinese prickly ash 3, aniseed 3, bubble green pepper 17, dried orange peel 3, anise 5, ginger 5, garlic 5, water 1200, and preparation method burns to the rear infusion 1.8h of boiling for being added by above-mentioned raw materials in pot;
S9. pack: by packaged for the fish after dipping enter in packaging bag, sealing sterilizing, the temperature of described sterilizing is 121 DEG C, and sterilization time is 12min, i.e. obtained instant smoked fish.
embodiment 4:a processing technology for instant smoked fish, it comprises the following steps:
S1. pretreatment: being decaptitated by fresh grass carp truncates scales, remove internal organ de-black film, after cleaning up, goes middle fish-bone to remove fin, gets the both sides flesh of fish, is cut into bulk, the size of described bulk is length 3.2cm, width 1.3cm, thickness is 0.9cm;
S2. defishying:
S21. once raw meat is removed: after flesh of fish block is soaked 3.5h in the mixed liquor of salt, sodium carbonate and lemon juice, be placed in flowing water and rinse 2.5h;
S22. remove raw meat two times: pulled out by fish block in flowing water, put into tea and soak 2.5d, after immersion, in flowing water, rinse 0.8h;
S3. pickle: add preserved materials by going in the fish meat sheet after raw meat, normal temperature pickles 2.8h; Described preserved materials is made up of the raw material of following weight parts: salt: 4, monosodium glutamate: 0.8, yellow rice wine: 6, ginger: 0.8;
S4. blanching: get fish block blanching 2.5min in boiling water;
S5. dewater: dewatered at centrifuge by the fish block after blanching, dehydration is 65% to the water content of the flesh of fish;
S6. dry: the fish block after dehydration is placed in drying box and dries, temperature is 45 DEG C, and drying time is 1.8h;
S7. fried: by fish block fried 2.8min in 128 DEG C of oil of drying, controlling weight-loss ratio is 14%;
S8. flood: the stewing pot 1.2h of the maceration extract fish block after fried being put into boiling, picks up and drain; Described maceration extract is made up of the raw material of following weight parts: white granulated sugar 4, monosodium glutamate 3, light soy sauce 9, dark soy sauce 9, Chinese prickly ash 5, aniseed 5, bubble green pepper 18, dried orange peel 6, anise 7, ginger 7, garlic 8, water 1450, and preparation method burns to the rear infusion 1.5 ~ 2h of boiling for being added by above-mentioned raw materials in pot;
S9. pack: by packaged for the fish after dipping enter in packaging bag, sealing sterilizing, the temperature of described sterilizing is 115 ~ 128 DEG C, and sterilization time is 10 ~ 15min, i.e. obtained instant smoked fish.
Claims (3)
1. a processing technology for instant smoked fish, is characterized in that, it comprises the following steps:
S1. pretreatment: being decaptitated by fresh grass carp truncates scales, remove internal organ de-black film, after cleaning up, goes middle fish-bone to remove fin, gets the both sides flesh of fish, is cut into bulk, the size of described bulk is length 2.5 ~ 3.5cm, width 0.8 ~ 1.5cm, thickness is 0.5 ~ 1cm;
S2. defishying:
S21. once raw meat is removed: after flesh of fish block is soaked 3 ~ 5h in the mixed liquor of salt, sodium carbonate and lemon juice, be placed in flowing water and rinse 0.5 ~ 3h;
S22. remove raw meat two times: pulled out by fish block in flowing water, put into tea and soak 2 ~ 3d, after immersion, in flowing water, rinse 0.5 ~ 1h;
S3. pickle: add preserved materials by going in the fish meat sheet after raw meat, normal temperature pickles 2 ~ 3h;
S4. blanching: get fish block blanching 1 ~ 3min in boiling water;
S5. dewater: dewatered at centrifuge by the fish block after blanching, dehydration is 50 ~ 70% to the water content of the flesh of fish;
S6. dry: the fish block after dehydration is placed in drying box and dries, temperature is 30 ~ 50 DEG C, and drying time is 1 ~ 2h;
S7. fried: by fish block fried 2 ~ 3min in 120 ~ 130 DEG C of oil of drying, controlling weight-loss ratio is 10 ~ 15%;
S8. flood: the stewing pot 0.5 ~ 1.5h of the maceration extract fish block after fried being put into boiling, picks up and drain;
S9. pack: by packaged for the fish after dipping enter in packaging bag, sealing sterilizing, the temperature of described sterilizing is 115 ~ 128 DEG C, and sterilization time is 10 ~ 15min, i.e. obtained instant smoked fish.
2. the processing technology of a kind of instant smoked fish as claimed in claim 1, it is characterized in that, preserved materials described in step S3 is made up of the raw material of following weight parts: salt: 2 ~ 5, monosodium glutamate: 0.5 ~ 1, yellow rice wine: 2 ~ 7, ginger: 0.5 ~ 1.
3. the processing technology of a kind of instant smoked fish as claimed in claim 1, it is characterized in that, maceration extract described in step S8 is made up of the raw material of following weight parts: white granulated sugar 1 ~ 5, monosodium glutamate 1 ~ 4, light soy sauce 5 ~ 10, dark soy sauce 5 ~ 10, Chinese prickly ash 2 ~ 6, aniseed 2 ~ 6, bubble green pepper 15 ~ 20, dried orange peel 2 ~ 7, anise 3 ~ 8, ginger 4 ~ 8, garlic 4 ~ 9, water 1000 ~ 1500, and preparation method burns to the rear infusion 1.5 ~ 2h of boiling for being added by above-mentioned raw materials in pot.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106616526A (en) * | 2016-10-19 | 2017-05-10 | 西华大学 | Processing method of ready-to-eat salmon |
| CN107410435A (en) * | 2017-07-18 | 2017-12-01 | 太仓市飞凤食品有限公司 | A kind of manufacture craft of smoked fish |
| CN109924435A (en) * | 2017-12-15 | 2019-06-25 | 年黎伟 | A kind of processing technology of anti-unrestrained fish |
| CN110742247A (en) * | 2019-10-28 | 2020-02-04 | 石狮市华宝明祥食品有限公司 | Preparation method for reducing fishy smell of canned fish |
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|---|---|---|---|---|
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| CN109924435A (en) * | 2017-12-15 | 2019-06-25 | 年黎伟 | A kind of processing technology of anti-unrestrained fish |
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Application publication date: 20160106 |