CN105831627A - Production technology of vertical bar-shaped shredded fish - Google Patents
Production technology of vertical bar-shaped shredded fish Download PDFInfo
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- CN105831627A CN105831627A CN201610229541.0A CN201610229541A CN105831627A CN 105831627 A CN105831627 A CN 105831627A CN 201610229541 A CN201610229541 A CN 201610229541A CN 105831627 A CN105831627 A CN 105831627A
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- fish
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- silk
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Abstract
The invention provides a production technology of vertical bar-shaped shredded fish, relates to a fish processed product, and especially relates to a production technology of shredded fish product. The production technology produces a shredded fish product with beautiful appearance and reserving traditional shredded fish flavor by means of improving the production technology and changing the production device. The production technology comprises the following steps: 1), preparing the fish flesh from a fresh grass carp, preparing the fish tidbit from the fish flesh, and preparing the fish dough; 2), rolling the fish dough to be wrapper-shaped, heating the fish wrapper to cure the fish wrapper, cutting the cured shredded fish wrapper into blocks, and aging the shredded fish wrapper; 3), cutting the shredded fish wrapper into shreds and preparing shredded fish; and 4), drying the shredded fish to be vertical bar-shaped, segmenting the shredded fish according to the cutting, and packaging the product which is vertical bar-shaped shredded fish finished product.
Description
Technical field
The present invention relates to a kind of fish converted products, especially a kind of fish silk product processes.
Background technology
Traditional fish filate shape is the most curly, this is that native's dietary habit is formed, two is that fish silk processing characteristics determines, along with the market expansion needs, one side is the custom requirement that people accept for wheaten food vertical bar outward appearance, especially north client consumes requirement, it is difficult to accept curly fish silk processing request before consumption, two is that the edible front processing of fish silk is soaked crosses range request, be particularly due to curly fish silk add the soaked expansion process in man-hour be by outer and in progressive process, this spends the range request time and is good at, directly cook ratio with tradition vertical bar wheaten food class, program is complicated, require time for long.The most there is not this problem in vertical bar fish silk, therefore produces a kind of vertical bar shaped fish silk, referred schedule.
Summary of the invention
It is an object of the invention to provide: a kind of vertical bar fish silk production technology is provided, by production technology being improved and the change of the equipment of production, produce a kind of outward appearance beautiful, and retain the fish silk product of tradition fish silk local flavor.
Technical scheme: a kind of vertical bar fish silk production technology, comprises the following steps:
1 、It is fabricated to oppress grain through Minced Steak by fresh Ctenopharyngodon idellus, then by homogenate, minced fish is made with 80 eye mesh screen fine straining, for preventing the Acid denaturation of the myosin in the flesh of fish and actin, adjust PH at 7.0-7.5, then water and the edible salt of 5% of 110% is added by flesh of fish weight, salt makes minced fish colloidal sol be changed into gelation state, addition sweet potato starch the most in batches, in sweet potato starch: the addition in batches of the ratio of the flesh of fish=0.8:1, carry out the rubbing 45 minutes of high intensity, make starch, minced fish, water, salt be sufficiently mixed uniformly and make fish flour group；Now the moisture Control of fish flour group is between 30%-60%；
2, then fish flour group utilize wrapper-rolling machine carry out rolling skin molding, fish silk skin is heated by steam, curing temperature controls at 88 DEG C-95 DEG C, in fish silk skin, starch grain expands, a large amount of water suctions, quickly become the colloid solution of thickness, reaching αization of fish silk skin is ripening, this macrura reevesii silk severe edema due to hypofunction of the spleen divides and stills remain between 30%-60%, and after starch ripening between moisture 30%-60% be easiest to bring back to life the most aging, it is thus desirable to the fish silk skin after ripening is cut, after cutting, the predrying equipment of fish silk skin entrance carries out low temperature 45 DEG C-60 DEG C drying 1 hour, being then cut off steam makes fish silk skin be incubated in the environment of 45 DEG C-50 DEG C, raw speed is returned with delay fish silk skin, make fish silk Intradermal free surface moisture, uniform color, increase elasticity and the toughness of fish silk skin；Increase the transparency of fish silk skin；
3, then fish silk skin is carried out shredding, be fabricated to 2mm thick, the fresh-keeping fish silk product that 3mm is wide.Then fish silk skin is carried out shredding, be fabricated to the fresh-keeping fish silk product that thickness is homogeneous；
4 、After again carrying out drying into vertical bar shape by the fish silk after shredding, carry out cutting section by 24CM length and carry out packaging and be vertical bar fish silk finished product；
The beneficial effects of the present invention is: overcome curly fish silk and add requirement in man-hour before consumption, by the first soaked expansion of curly fish silk, program is complicated, requires time for long.These cuisines of making the country prosperous can be liked, it is provided that advantage for more vast northern people.It is greatly enlarged selling market.
Detailed description of the invention
Vertical bar fish silk production technology, comprises the following steps:
1 、By fresh Ctenopharyngodon idellus through decaptitating, picking a bone, produce the flesh of fish, flesh of fish meat grinder is fabricated to oppress grain, then it is homogenized by refiner, makes minced fish with 80 eye mesh screen fine straining, minced fish is adjusted its PH at 7.0-7.5, then water and the edible salt of 5% of 110% is added by flesh of fish weight, then in sweet potato starch: the ratio of the flesh of fish=0.8:1 addition sweet potato starch in batches, carry out the rubbing 45 minutes of high intensity with kneader, starch, minced fish, water, salt are sufficiently mixed and uniformly make fish flour group；
2, fish flour group wrapper-rolling machine is rolled adult fish silk skin, fish silk skin is heat aging at 88 DEG C-95 DEG C steam tunnel steam by temperature, fish silk skin after ripening is cut into bulk, enter predrying tunnel and carry out low temperature 45 DEG C-60 DEG C drying 1 hour, it is then cut off steam, makes fish silk skin be incubated in the environment of 45 DEG C-50 DEG C；
3, fish silk skin after insulation is put into cylinder filament cutter shredding, be fabricated to 2mm thick, the fresh-keeping fish silk that 3mm is wide；
4 、After again carrying out drying into vertical bar shape by the fish silk cut, carrying out cutting section by 24CM length, packaging is vertical bar fish silk finished product.
Claims (2)
1. vertical bar fish silk production technology, comprises the following steps:
1), by fresh Ctenopharyngodon idellus through decaptitating, picking a bone, produce the flesh of fish, flesh of fish meat grinder is fabricated to oppress grain, then it is being homogenized by refiner, is making minced fish with 80 eye mesh screen fine straining, minced fish is being adjusted its PH at 7.0-7.5, then water and the edible salt of 5% of 110% is added by flesh of fish weight, then in sweet potato starch: the ratio of the flesh of fish=0.8:1 addition sweet potato starch in batches, carry out the rubbing 45 minutes of high intensity with kneader, starch, minced fish, water, salt are sufficiently mixed and uniformly make fish flour group；
2), fish flour group wrapper-rolling machine is rolled cutification shape, heat aging at 88 DEG C-95 DEG C steam tunnel steam by temperature, fish silk skin after ripening is cut into bulk, enter predrying tunnel and carry out low temperature 45 DEG C-60 DEG C drying 1 hour, it is then cut off steam, makes fish silk skin be incubated in the environment of 45 DEG C-50 DEG C；
3), fish silk skin after insulation is put into cylinder filament cutter shredding, be fabricated to 2mm thick, the fresh-keeping fish silk that 3mm is wide；
4), again carry out drying into vertical bar shape by the fish silk cut after, carry out cutting section by 24CM length, packaging is vertical bar fish silk finished product.
Vertical bar fish silk production technology the most according to claim 1, is characterized in that: the moisture Control of described fish flour group is between 30%-60%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610229541.0A CN105831627A (en) | 2016-04-14 | 2016-04-14 | Production technology of vertical bar-shaped shredded fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610229541.0A CN105831627A (en) | 2016-04-14 | 2016-04-14 | Production technology of vertical bar-shaped shredded fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105831627A true CN105831627A (en) | 2016-08-10 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610229541.0A Pending CN105831627A (en) | 2016-04-14 | 2016-04-14 | Production technology of vertical bar-shaped shredded fish |
Country Status (1)
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106551291A (en) * | 2016-11-24 | 2017-04-05 | 南陵百绿汇农业科技有限公司 | A kind of Fructus Amomi Rotunduss local flavor cabrilla fish silk |
| CN107006793A (en) * | 2017-03-29 | 2017-08-04 | 江西省农业科学院土壤肥料与资源环境研究所 | A kind of full powder fish silk of cassava and preparation method thereof |
| CN107019176A (en) * | 2017-03-29 | 2017-08-08 | 江西省农业科学院土壤肥料与资源环境研究所 | A kind of tapioca fish silk and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1927053A (en) * | 2006-09-29 | 2007-03-14 | 曾鸿 | Instant sliced fish and its processing method |
| CN102823893A (en) * | 2012-07-16 | 2012-12-19 | 江西国兴集团百丈泉食品饮料有限公司 | Shredded fish and production process thereof |
-
2016
- 2016-04-14 CN CN201610229541.0A patent/CN105831627A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1927053A (en) * | 2006-09-29 | 2007-03-14 | 曾鸿 | Instant sliced fish and its processing method |
| CN102823893A (en) * | 2012-07-16 | 2012-12-19 | 江西国兴集团百丈泉食品饮料有限公司 | Shredded fish and production process thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106551291A (en) * | 2016-11-24 | 2017-04-05 | 南陵百绿汇农业科技有限公司 | A kind of Fructus Amomi Rotunduss local flavor cabrilla fish silk |
| CN107006793A (en) * | 2017-03-29 | 2017-08-04 | 江西省农业科学院土壤肥料与资源环境研究所 | A kind of full powder fish silk of cassava and preparation method thereof |
| CN107019176A (en) * | 2017-03-29 | 2017-08-08 | 江西省农业科学院土壤肥料与资源环境研究所 | A kind of tapioca fish silk and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160810 |