CN105901569A

CN105901569A - Production method of air-drying-pickling dried fish

Info

Publication number: CN105901569A
Application number: CN201610243711.0A
Authority: CN
Inventors: 余琼
Original assignee: Liuzhou Wenfeng Breeding Farm
Current assignee: Liuzhou Wenfeng Breeding Farm
Priority date: 2016-04-19
Filing date: 2016-04-19
Publication date: 2016-08-31

Abstract

The invention discloses a production method of air-drying-pickling dried fish. The method includes the steps of: selecting materials, removing fish scales, head, viscera, blood and abdominal membrane, slicing the fish, rinsing the fish, seasoning the fish, spreading sliced fish, baking the fish slices, stretching the fish slices to loosen the fish slices, and packaging the fish slice. The production method includes the operations of: 1) selecting fresh fish with large size as a raw material, wherein the fish should be complete, have normal color and smell and have compact and elastic meat; 2) removing fish scales, cutting-away head and viscera from the root of pectoral fin by a knife, washing the blood and abdominal membrane and slicing the fish; 3) rinsing the sliced fish repeatedly in circulating water; 4) seasoning the rinsed and drained sliced fish in a seasoner to pickle the sliced fish in a manner of smashing the sliced fish by dry salt, wherein the seasoner for pickling 100 parts of fish includes 2-3 parts of salt, 0.01-0.02 parts of white granular sugar and 0.005-0.01 parts of monosodium glutamate; 5) spreading the pickled sliced fish on a toxic-free baking curtain or a nylon screen, and flattening and tidying the sliced fish; and 6) placing the sliced fish on a conveyor in the baking machine, and baking the sliced fish through a full-automatic baking machine, wherein a sliced fish part of the raw sliced fish is arranged downwardly; and 7) stretching the sliced fish to loosen the sliced fish and packaging the dried fish slices.

Description

A kind of dried fish air-dries the production method pickled

Technical field

The invention belongs to technical field of aquaculture, be specifically related to dried fish and air-dry the production method pickled.

Background technology

In recent years, China's culture fishery obtains quickly development, the particularly yield of tradition freshwater aquiculture and is constantly carrying Height, but the post-treatment technology of product the most well solves.Traditional mode is to shine dried fish, and this mode is substantially with manual work Mill is main, it is impossible to carry out quantifying to produce, and shelf life of products is short.Dried seasoned is to use fresh water product after seasoning is prepared Dehydrated food, this based food is delicious and tasty, it is not necessary to cook again, i.e. opens instant, easy to carry, long shelf-life.Along with the modern times The quickening of social life rhythm, people, in order to reduce loaded down with trivial details housework, need more instant food, the most various Seasoning water product, as fresh fish dry tablet goods receive the favor of Guangdong consumer, particularly teenager and traveller.

Summary of the invention

It is contemplated that overcome the defect of prior art, it is provided that a kind of dried fish air-dries the production method pickled, easy to make, Production efficiency is high, excellent flavor, and instant bagged is with health role to human body.Manufacturing process is not by seasonal effect, salting period Short；Local flavor is delicious, feature in good taste.

In order to solve above-mentioned technical problem, the invention provides following technical scheme: SLQ series

A kind of dried fish air-dries the production method pickled, and comprises the steps, select materials, three go to hack, rinse, seasoning, stand sheet, baking Baking, pull loose, pack, it is characterised in that select materials, the fresh fish selecting the bodily form bigger is raw material, and fish body is complete, abnormal smells from the patient color and luster is normal, Meat is the most flexible；Three go to hack, and first remove flap, cut head, internal organs with cutter along pectoral fin root, clean in blood stains and abdomen Film, section；Rinsing, with recirculated water rinsed clean repeatedly；Fillet after rinsing dewatering are put in flavouring agent and are pickled, adopt by seasoning Smearing fillet with dry salt, with Sal 2-3 part, white sugar 0.01-0.02 part, monosodium glutamate 0.005-0.01 part composition flavouring agent is to 100 Part fish body is pickled；Stand sheet, forms air-dried fish body with by soy sauce, sugar, Oleum sesami, Chinese liquor, monosodium glutamate, chicken essence, Bulbus Allii juice Baste soaks, and by pickled for seasoning good fillet, paves on nontoxic baking curtain or nylon wire, the most floating；Baking, uses the most certainly Dynamic baking machine, spreads out on baking machine conveyer belt by the fillet portion of raw fish down, sprays certain before baking on raw fish Water；Pull loose, packaging.

Further, rinsing, use potcher to be carried out, after pouring fillet into, make fillet roll with air compressor ventilation, Fillet dewatering to be pulled out after rinsing.

Further, salting period 3-5 hour, pickling temperature is 18-23 degree, pickled during seal cylinder cap；Do not stop to turn over Dynamic, pickled during use commercially available refined salt (iodined).

Further, spreading out sheet, fillet are tight with the spacing of fillet, and fillet are put and wanted big or small slice and fragment to coordinate.

Further, baking, full-automatic baking machine is used as thermal source with fire coal for medium and produces saturated vapor, supplies drying tunnel, temperature Degree is advisable with 180 degree, is worked continuously by conveyer belt.

Further, pull loose, to roll along the vertical direction of fish fiber when rolling and pull loose at least one times.

Compared with prior art, the present invention has a following beneficial effect:

The present invention before baking, uses flavouring agent to pickle, is possible not only to effectively remove fish raw meat, it is possible to obtain good Local flavor.Manufacturing process, not by seasonal effect, uses dry salt semar technique to pickle, and impracticable marinating, salting period is short；Warp After crossing and pickle dehydration, once air-drying, the water content of dried fish is at 45-55%, and the flesh of fish can fully absorb flavouring agent, and local flavor is delicious, mouth Feel.

Detailed description of the invention

Hereinafter the preferred embodiments of the present invention are illustrated, it will be appreciated that preferred embodiment described herein is only used In the description and interpretation present invention, it is not intended to limit the present invention.

1 one kinds of freshwater dried fish production methods of embodiment, comprise the steps, select materials, three go to hack, rinse, seasoning, stand Sheet, toasting, pull loose, pack, select materials, the fresh fish selecting the bodily form bigger is raw material, and fish body is complete, abnormal smells from the patient color and luster is normal, and meat is tight Flexible；Three go to hack, and first remove flap, cut head, internal organs with cutter along pectoral fin root, clean blood stains and abdomen inner membrance, cut Sheet；Rinsing, with recirculated water rinsed clean repeatedly；Employing potcher is carried out, and makes with air compressor ventilation after pouring fillet into Fillet roll, the fillet dewatering to be pulled out after rinsing.

Fillet after rinsing dewatering are put in flavouring agent and are pickled, use dry salt to smear fillet by seasoning, with Sal 2-3 part, White sugar 0.01-0.02 part, 100 parts of fish bodies are pickled by monosodium glutamate 0.005-0.01 part composition flavouring agent；Salting period 3-5 is little Time, pickling temperature is 18-23 degree, pickled during seal cylinder cap；Do not stop to stir, pickled during use commercially available add iodine essence Salt.Stand sheet, soaks the air-dried fish body baste being made up of soy sauce, sugar, Oleum sesami, Chinese liquor, monosodium glutamate, chicken essence, Bulbus Allii juice, will The pickled good fillet of seasoning, pave on nontoxic baking curtain or nylon wire, the most floating；Fillet are tight with the spacing of fillet, fillet Put and want big or small slice and fragment to coordinate.

Baking, uses full-automatic baking machine, spreads out down on baking machine conveyer belt by the fillet portion of raw fish, before baking Raw fish sprays certain water；Full-automatic baking machine is used as thermal source with fire coal for medium and produces saturated vapor, supplies drying tunnel, Temperature is advisable with 180 degree, is worked continuously by conveyer belt.

Pull loose, to roll along the vertical direction of fish fiber when rolling and pull loose at least one times, pack fillet.

The foregoing is only explanation embodiments of the present invention, be not limited to the present invention, for the technology of this area For personnel, all within the spirit and principles in the present invention, any modification, equivalent substitution and improvement etc. made, should be included in Within protection scope of the present invention.

Claims

1. dried fish air-dries the production method pickled, and comprises the steps, select materials, three go to hack, rinse, seasoning, stand sheet, baking Baking, pull loose, pack, it is characterised in that select materials, the fresh fish selecting the bodily form bigger is raw material, and fish body is complete, abnormal smells from the patient color and luster is normal, Meat is the most flexible；Three go to hack, and first remove flap, cut head, internal organs with cutter along pectoral fin root, clean in blood stains and abdomen Film, section；Rinsing, with recirculated water rinsed clean repeatedly；Fillet after rinsing dewatering are put in flavouring agent and are pickled, adopt by seasoning Smearing fillet with dry salt, with Sal 2-3 part, white sugar 0.01-0.02 part, monosodium glutamate 0.005-0.01 part composition flavouring agent is to 100 Part fish body is pickled；Stand sheet, forms air-dried fish body with by soy sauce, sugar, Oleum sesami, Chinese liquor, monosodium glutamate, chicken essence, Bulbus Allii juice Baste soaks, and by pickled for seasoning good fillet, paves on nontoxic baking curtain or nylon wire, the most floating；Baking, uses the most certainly Dynamic baking machine, spreads out on baking machine conveyer belt by the fillet portion of raw fish down, sprays certain before baking on raw fish Water；Pull loose, packaging.

The most according to claim 1, dried fish air-dries the production method pickled, it is characterised in that rinsing, uses potcher to carry out Clean, make fillet roll with air compressor ventilation after pouring fillet into, the fillet dewatering to be pulled out after rinsing.

The most according to claim 1, dried fish air-dries the production method pickled, it is characterised in that seasoning, and salting period 3-5 is little Time, pickling temperature is 18-23 degree, pickled during seal cylinder cap；Do not stop to stir, pickled during use commercially available add iodine essence Salt.

The most according to claim 1, dried fish air-dries the production method pickled, it is characterised in that stand sheet, between fillet and fillet Away from closely, fillet are put and are wanted big or small slice and fragment to coordinate.

The most according to claim 1, dried fish air-dries the production method pickled, it is characterised in that baking, full-automatic baking machine with Fire coal is used as thermal source for medium and produces saturated vapor, and temperature is advisable with 180 degree.

The most according to claim 1, dried fish air-dries the production method pickled, it is characterised in that, pull loose, fine along fish when rolling The vertical direction of dimension rolls and pulls loose at least one times.