CN105639492A - Low-salt and low-temperature salted dried fish and preparation method of low-salt and low-temperature salted dried fish - Google Patents
Low-salt and low-temperature salted dried fish and preparation method of low-salt and low-temperature salted dried fish Download PDFInfo
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Abstract
The invention relates to low-salt and low-temperature salted dried fish and a preparation method of the low-salt and low-temperature salted dried fish. The preparation method comprises the following steps: (1) pre-treating; (2) carrying out low-salt injection; (3) carrying out low-temperature air drying; (4) carrying out low-temperature seasoning. In a production process of the low-salt and low-temperature salted dried fish, pigments, essence and preservatives are not added, so that the eating safety of the salted dried fish products is guaranteed, and the product has a good mouth feel, low salt content, and high content of highly unsaturated fatty acids. The processing method provided by the invention is simple, high in mechanization degree, and suitable for industrially producing diversified salted dried fish products; the limitation to seasonality and timeliness of traditional production of the salted dried fish is effectively broken through, so that modern process large-scale production of the air dried fish products is realized.
Description
Technical field
The present invention relates to fresh-water fishes processing technique field, particularly relate to a kind of less salt low temperature flavor fish dried fish and its preparation method.
Background technology
In the processing of China tradition fish dried fish, for avoiding the putrid and deteriorated of fish body, substantially adopting high salt pickle and dry the technique combined, there is a lot of defect in this kind of traditional making method, comprising: the production cycle is long; 2, meat is stiff; 3, high salt; 4, nutrient component damages is serious; 5, being subject to season, weather effect, industrialization level is low.
Freshwater aquiculture resource in Pearl River Delta is enriched, but conversion, value-added processing and level of comprehensive utilization are low. Owing to the processing technology of fish product exists a lot of restrictions, particularly pickling with, in drying process, it is improper to control by salt and temperature, very easily causes fish product over-salty or corrupt, in seasoning process, the improper interpolation of pigment, essence, sanitas etc., directly affects the edible safety of product.
The patent of invention of notification number CN201110143047 discloses the manufacture craft of a kind of low temperature flavored dried fish with low salt, finished product is made by operations such as pre-treatment, low-temperature salting, desalination, cryodryings, the method has improved in traditional technology, but still to be increased the key operation such as desalination, raising drying temperature, to control salinity, to shorten the production cycle; Meanwhile, from the moisture content of finished product and local flavor, it is seen that flesh of fish moisture is few, taste is single.
Summary of the invention
Based on this, it is necessary for the problems referred to above, a kind of less salt low temperature flavor fish dried fish and its preparation method are provided, preparation method of the present invention is by less salt injection, cryodrying, low temperature seasoning, and seasoning is not added any pigment, essence, sanitas, solve the edible safety sex chromosome mosaicism of fish product, the fish high and low salt of dried fish tenderness of production, local flavor variation.
For realizing above-mentioned technical purpose, concrete technical scheme is as follows:
A preparation method for less salt low temperature flavor fish dried fish, comprises the following steps:
(1) pre-treatment: by new fresh freshwater fish bloodletting, scale, remove the cheek, open the back of the body and go dirty, clean and drain;
(2) less salt injection: injecting mixing salt solution to fish body, in described mixing salt solution, the weight percentage of each component is: 2wt%��6wt% salt, 2wt%��4wt% phosphoric acid salt B532, and surplus is water;
(3) low-temperature air-drying: the fish body after described step (2) being processed carries out low-temperature air-drying, after low-temperature air-drying process, fish body weight is 60��70% of fish body weight before low-temperature air-drying process, obtains fish dried fish;
(4) low temperature seasoning: the fish dried fish after described step (3) being processed carries out low temperature seasoning.
Above-mentioned new fresh freshwater fish mainly selects perch fresh, no drug residue, and weight is at 1.5��2.5 jin; Selecting other trash fishes to be silver carp, grass carp etc., weight is at 2��8 jin.
The less salt injecting step of the present invention, utilizes brine injector, and fish body can not be addled under the operation of less salt, low temperature, high speed, and water-retentivity is strong, light taste, and pickles, for follow-up, the end taste giving saline taste.
The low-temperature air-drying step of the present invention, feature according to fish product rich in proteins, inorganics and highly unsaturated fatty acids, for preventing that fresh-water fishes drying process occurs surface hardening and fats oxidn problem, and affect rate of drying and quality product, therefore control the technical qualification of drying machine, by cold air drying, nutritive ingredient is not easily destroyed, meat is good, constant product quality, safety; During low-temperature air-drying processes, by smooth for fish body row's dish in drying machine, without stacking.
The low temperature seasoning step of the present invention adds ripe local flavor and the mouthfeel of fish dried fish goods, has suppressed bilgy odour, gives light and diversified local flavor.
Wherein in some embodiments, in described step (2), in mixing salt solution, the weight percentage of each component is: 2wt%��6wt% salt, 2wt%��3wt% phosphoric acid salt B532, and surplus is water.
Wherein in some embodiments, the temperature of the mixing salt solution in described step (2) is 10��15 DEG C.
Wherein in some embodiments, described step (2) is injected the method for described mixing salt solution and is: the flesh of fish face that described mixing salt solution injects described fish body, makes described weight gain 4��6%. Being specially by the flesh of fish of described fish body facing to injection needles, fish-skin faces down, and brine injector injects one time, makes described weight gain 4��6%.
Wherein in some embodiments, the return air temperature of the low-temperature air-drying of described step (3) is 15��20 DEG C, and return air humidity is 48��58%RH.
Wherein in some embodiments, the low-temperature air-drying treatment time of described step (3) is 30��40 hours.
Wherein in some embodiments, the low temperature seasoning in described step (4) is: take out after soaking 40��60 minutes in 40��50 DEG C of bittern; Or smear seasoning, described in smear the food flavouring temperature of seasoning and envrionment temperature is less than 20 DEG C.
Wherein in some embodiments, the brine temperature in low temperature seasoning in described step (4) is 40��45 DEG C; Described smear seasoning food flavouring temperature and envrionment temperature be 16��20 DEG C.
Wherein in some embodiments, the fish dried fish of described step (4) carries out stirring once after soaking 20��30 minutes when bittern soaks. When carrying out smearing seasoning, need to smear evenly.
The present invention also provides a kind of above-mentioned preparation method the less salt low temperature flavor fish dried fish obtained.
The present invention compares the useful effect of prior art and advantage is:
(1) preparation method of the present invention is by steps such as less salt injection, cryodrying, low temperature seasonings, and coordinate preferred processing parameter, overcome in prior art the fish dried fish goods height salt existed, the shortcomings such as the production cycle is long, and meat is stiff, make fish soma dry effective, meat change is little, tenderness height, and the fish dried fish mouthfeel of preparation is good, less salt, content of highly unsaturated fatty acids height, nutrition leak is few, local flavor variation.
(2) preparation method of the present invention does not add any pigment, essence, sanitas in the production process of fish dried fish, ensure that the edible safety of fish dried fish goods, and the cooking is convenient, and microwave can eat, and it is better that fry or pressure kettle cook then effect.
(3) manufacture craft of preparation method of the present invention is simple, with short production cycle; good in economic efficiency; it is applicable to suitability for industrialized production variation flavor fish dried fish goods, the seasonality that the fish dried fish that effectively breaks traditions produces and ageing restriction, it is achieved the modern crafts large-scale production of air-drying fish dried fish product.
Embodiment
Below by specific embodiment, the technical scheme of the present invention is described in further detail.
The all raw materials of the present invention are commercially available common raw material, wherein:
Phosphoric acid salt B532 (composite phosphate B532), purchased from Shanghai Qingpu branch office of great Li foodstuff additive company limited.
Embodiment 1
A preparation method for less salt low temperature flavor fish dried fish, comprises the following steps:
(1) pre-treatment: select fresh, good luster, the seven-star perch that weight is about 2 jin is processing raw material, by perch bloodletting, scales, goes the cheek, back to cut open thorax to remove internal organ, cleans and drain;
(2) less salt injection: using brine injector to inject mixing salt solution in fish body, temperature is at 10 DEG C; Mixing salt solution is 2% salt and the mixed aqueous solution of 2% phosphoric acid salt B532; When injecting mixing salt solution, the flesh of fish is facing to injection needles, and fish-skin faces down, and brine injector injects one time, makes weight gain 6%;
(3) low-temperature air-drying: the fish body after step (2) being processed evenly is arranged and is flat on steel screen disc, steel screen disc is put into cold wind drier and carries out low-temperature air-drying, described low-temperature air-drying condition is: 16 DEG C of air-dry process of cold wind 36 hours, humidity 50��52%RH; After detection low-temperature air-drying process, fish body weight is 70% of fish body weight before low-temperature air-drying process;
(4) preparation of bittern (spiced halogen juice): according to the quality of processing perch, take required following flavoring, wherein cardamom 10g, kaempferia galamga 10g, Radix Glycyrrhizae 3g, root of Dahurain angelica 10g, star anise 20g, sweet fennel 5g, Chinese prickly ash 20g, spiceleaf 2g, cassia bark 20g, dried orange peel 2g, public fourth 5g, chillies 20g, Grosvenor Momordica 1, female fourth 5g, ginger slice 10g, above-mentioned materials is put into sauce bag, put into container, add appropriate water, first big fire is boiled, endure with little fire again and boil 40 minutes, to sauce with seven-star perch volume mass than being 2L:1kg, take out sauce bag, add monosodium glutamate 5g, salt 10g, chickens' extract 5g, sauce for braising 10g, mix, obtain bittern (spiced halogen juice), cool to room temperature is stand-by,
(5) low temperature seasoning: the fish dried fish after step (3) being processed is placed in the boiler having adjusted bittern (spiced halogen juice) to carry out low temperature leaching halogen, described low temperature seasoning is: take out after soaking 60 minutes in 40 DEG C of bittern (stirring once after soaking 30 minutes), electric fan blows dry, and last vacuum packaging is into about the finished product of 550 grams.
Embodiment 2
A preparation method for less salt low temperature flavor fish dried fish, comprises the following steps:
(1) pre-treatment: select fresh, good luster, the grass carp that weight is about 4 jin is processing raw material, by grass carp bloodletting, scales, goes the cheek, back to cut open thorax and remove internal organ, cleans and drain;
(2) less salt injection: using brine injector to inject mixing salt solution in fish body, temperature is at 10 DEG C, and mixing salt solution is 3% salt and the mixed aqueous solution of 3% phosphoric acid salt B532; When injecting mixing salt solution, the flesh of fish is facing to injection needles, and fish-skin faces down, and brine injector injects one time, makes weight gain 5%;
(3) low-temperature air-drying: the fish body after step (2) being processed evenly is arranged and is flat on steel screen disc, steel screen disc is put into cold wind drier and carries out low-temperature air-drying, described low-temperature air-drying condition is: 16 DEG C of air-dry process of cold wind 40 hours, humidity 50��52%RH;After detection low-temperature air-drying process, fish body weight is 70% of fish body weight before low-temperature air-drying process;
(4) fermented soya beans, salted or other wise seasoning preparation: getting the batching each 10g of ginger garlic, fermented soya bean 20g by every fish, fry, adds appropriate cooking wine, chicken powder, oyster sauce, cool for subsequent use;
(5) low temperature seasoning: the fish dried fish after step (3) being processed is placed on finishing operations platform, step (4) gained fermented soya beans, salted or other wise seasoning is evenly spread upon fish surface, described food flavouring temperature and the envrionment temperature 20 DEG C smearing seasoning, last vacuum packaging is into about the finished product of 650 grams.
Embodiment 3
A preparation method for less salt low temperature flavor fish dried fish, comprises the following steps:
(1) pre-treatment: select fresh, good luster, weight is processing raw material the silver carp of about 4 jin, by silver carp bloodletting, scales, goes the cheek, back to cut open thorax and remove internal organ, cleans and drain;
(2) less salt injection: less salt is injected: use brine injector to inject mixing salt solution in fish body, temperature 10 DEG C; Mixing salt solution is 3% salt and the mixed aqueous solution of 3% phosphoric acid salt B532; When injecting mixing salt solution, the flesh of fish is facing to injection needles, and fish-skin faces down, and machine injects one time, makes weight gain 5%;
(3) low-temperature air-drying: the fish body after step (2) being processed evenly is arranged and is flat on steel screen disc, steel screen disc is put into cold wind drier and carries out low-temperature air-drying, described low-temperature air-drying condition is: 16 DEG C of air-dry process of cold wind 40 hours, humidity 50��52%RH; After detection low-temperature air-drying process, fish body weight is 70% of fish body weight before low-temperature air-drying process;
(4) diligent right seasoning: be evenly coated with by every fish and spread cooling stand oil and be about 20g, light soy sauce 5g, each 10g of ginger garlic, more evenly sprinkle appropriate cumin powder at the finished product of the last vacuum packaging in fish surface into about 650 grams. Described food flavouring temperature and the envrionment temperature 20 DEG C smearing seasoning.
Comparative example 1
A preparation method for fish dried fish, comprises the following steps:
(1) pre-treatment: being scaled by the fresh grass carps of heavily about 4 jin, back is cutd open thorax and removed internal organ, cleans and drains;
(2) pickle: salt is evenly spread on step 1 process after fish body on, normal temperature pickles 25 hours, and the consumption of salt is the 3% of fish body weight;
(3) desalination: the fish body after step 2 being processed is put into clear water and soaked 40min and carry out desalination, then cleans and drains;
(4) air-dry drying: the fish body after step 3 being processed is placed in drying room to carry out air-dry drying, described air-dry drying is: first with 45 DEG C of air-dry process of hot blast 24 hours, then with 10 DEG C of air-dry process of cold wind 20 hours;
(5) fermented soya beans, salted or other wise seasoning preparation: getting the batching each 10g of ginger garlic, fermented soya bean 20g by every fish, fry, adds appropriate cooking wine, chicken powder, oyster sauce, cool for subsequent use;
(6) low temperature seasoning: the fish dried fish after step (3) being processed is placed on finishing operations platform, step (4) gained fermented soya beans, salted or other wise seasoning is evenly spread upon fish surface, described food flavouring temperature and the envrionment temperature 20 DEG C smearing seasoning, last vacuum packaging is into about the finished product of 600 grams.
The product technology detected result of embodiment 1��3 and comparative example 1 is as follows:
The evaluation result of table 1 embodiment and comparative example
The Comprehensive Assessment result of table 2 embodiment and comparative example
| Project | Sense organ | Physics and chemistry | Microorganism | Composite score |
| Embodiment 1 | 5 | 5 | 5 | 5 |
| Embodiment 2 | 5 | 4 | 5 | 4.7 |
| Embodiment 3 | 4 | 4 | 5 | 4.3 |
| Comparative example 1 | 3 | 3 | 4 | 3.3 |
After the present invention goes into operation, the fish dried fish production cycle shortens more than 60% than traditional natural mode, unit product added value more than 40% can be improved, calculate according to the initial stage amount of finish of 2000 tons, annual sales revenue can reach forty-two million unit, generate profit 3,360,000 yuan, radiation-curable drive raiser 500 family, radiation cultured area 10000 mu.
Each technology feature of the above embodiment can combine arbitrarily, for making description succinct, each all possible combination of technology feature in above-described embodiment is not all described, but, as long as the combination of these technology features does not exist contradiction, all it is considered to be the scope that this specification sheets is recorded.
The above embodiment only have expressed several enforcement modes of the present invention, and it describes comparatively concrete and detailed, but can not therefore be construed as limiting the scope of the patent. , it is also possible to make some distortion and improvement, it should be appreciated that for the person of ordinary skill of the art, without departing from the inventive concept of the premise these all belong to protection scope of the present invention. Therefore, the protection domain of patent of the present invention should be as the criterion with claims.
Claims (10)
1. the preparation method of a less salt low temperature flavor fish dried fish, it is characterised in that, comprise the following steps:
(1) pre-treatment: by new fresh freshwater fish bloodletting, scale, remove the cheek, open the back of the body and go dirty, clean and drain;
(2) less salt injection: injecting mixing salt solution to fish body, in described mixing salt solution, the weight percentage of each component is: 2wt%��6wt% salt, 2wt%��4wt% phosphoric acid salt B532, and surplus is water;
(3) low-temperature air-drying: the fish body after described step (2) being processed carries out low-temperature air-drying, after low-temperature air-drying process, fish body weight is 60��70% of fish body weight before low-temperature air-drying process, obtains fish dried fish;
(4) low temperature seasoning: the fish dried fish after described step (3) being processed carries out low temperature seasoning.
2. the preparation method of less salt low temperature flavor fish dried fish according to claim 1, it is characterized in that, in described step (2), in mixing salt solution, the weight percentage of each component is: 2wt%��6wt% salt, 2wt%��3wt% phosphoric acid salt B532, and surplus is water.
3. the preparation method of less salt low temperature flavor fish dried fish according to claim 1 and 2, it is characterised in that, the temperature of the mixing salt solution in described step (2) is 10��15 DEG C.
4. the preparation method of less salt low temperature flavor fish dried fish according to claim 1 and 2, it is characterized in that, described step (2) injects the method for described mixing salt solution: the flesh of fish face that described mixing salt solution injects described fish body, makes described weight gain 4��6%.
5. the preparation method of less salt low temperature flavor fish dried fish according to claim 1 and 2, it is characterised in that, the return air temperature of the low-temperature air-drying of described step (3) is 15��20 DEG C, and return air humidity is 48��58%RH.
6. the preparation method of less salt low temperature flavor fish dried fish according to claim 1 and 2, it is characterised in that, the low-temperature air-drying treatment time of described step (3) is 30��40 hours.
7. the preparation method of less salt low temperature flavor fish dried fish according to claim 1 and 2, it is characterised in that, the low temperature seasoning in described step (4) is: take out after soaking 40��60 minutes in 40��50 DEG C of bittern; Or smear seasoning, described in smear the food flavouring temperature of seasoning and envrionment temperature is less than 20 DEG C.
8. the preparation method of less salt low temperature flavor fish dried fish according to claim 7, it is characterised in that, the brine temperature in low temperature seasoning in described step (4) is 40��45 DEG C; Described smear seasoning food flavouring temperature and envrionment temperature be 16��20 DEG C.
9. the preparation method of less salt low temperature flavor fish dried fish according to claim 7 or 8, it is characterised in that, the fish dried fish of described step (4) carries out stirring once after soaking 20��30 minutes when bittern soaks.
10. the less salt low temperature flavor fish dried fish that preparation method as described in an item as arbitrary in claim 1��9 obtains.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072379A (en) * | 2016-07-11 | 2016-11-09 | 湖北省美嬉食品有限公司 | A kind of spice water preparing glutinous rice cake fish and the method preparing glutinous rice cake fish |
| CN107751852A (en) * | 2017-11-13 | 2018-03-06 | 湖南农业大学 | A kind of processing method of instant fish product |
| CN109998071A (en) * | 2019-04-18 | 2019-07-12 | 洽洽食品股份有限公司 | It is a kind of to wrap up in clothing nut kernel and a kind of processing method for wrapping up in clothing nut kernel |
| CN113729179A (en) * | 2021-08-25 | 2021-12-03 | 鄂州市华绿肉类食品有限责任公司 | Production process of low-salt dried fish |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1663461A (en) * | 2005-03-07 | 2005-09-07 | 武汉康祥科技发展有限公司 | Method for producing low-salinity seasoning air-drying Wuchang fish |
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2015
- 2015-12-31 CN CN201511033223.9A patent/CN105639492A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1663461A (en) * | 2005-03-07 | 2005-09-07 | 武汉康祥科技发展有限公司 | Method for producing low-salinity seasoning air-drying Wuchang fish |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072379A (en) * | 2016-07-11 | 2016-11-09 | 湖北省美嬉食品有限公司 | A kind of spice water preparing glutinous rice cake fish and the method preparing glutinous rice cake fish |
| CN107751852A (en) * | 2017-11-13 | 2018-03-06 | 湖南农业大学 | A kind of processing method of instant fish product |
| CN109998071A (en) * | 2019-04-18 | 2019-07-12 | 洽洽食品股份有限公司 | It is a kind of to wrap up in clothing nut kernel and a kind of processing method for wrapping up in clothing nut kernel |
| CN113729179A (en) * | 2021-08-25 | 2021-12-03 | 鄂州市华绿肉类食品有限责任公司 | Production process of low-salt dried fish |
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