CN105995643A - Method for preparing dried fish - Google Patents
Method for preparing dried fish Download PDFInfo
- Publication number
- CN105995643A CN105995643A CN201610317834.4A CN201610317834A CN105995643A CN 105995643 A CN105995643 A CN 105995643A CN 201610317834 A CN201610317834 A CN 201610317834A CN 105995643 A CN105995643 A CN 105995643A
- Authority
- CN
- China
- Prior art keywords
- fish
- fish block
- steaming
- decocting
- stripping
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 64
- 238000000034 method Methods 0.000 title claims abstract description 9
- 238000010411 cooking Methods 0.000 claims abstract description 13
- 239000011248 coating agent Substances 0.000 claims abstract description 12
- 238000000576 coating method Methods 0.000 claims abstract description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- 235000013599 spices Nutrition 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 7
- 238000010025 steaming Methods 0.000 claims description 26
- 238000002360 preparation method Methods 0.000 claims description 17
- 241000252230 Ctenopharyngodon idella Species 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 235000021110 pickles Nutrition 0.000 claims description 10
- 239000002932 luster Substances 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 238000009938 salting Methods 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 241000234282 Allium Species 0.000 abstract 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract 1
- 240000002234 Allium sativum Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 238000001723 curing Methods 0.000 abstract 1
- 235000004611 garlic Nutrition 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 101000740205 Homo sapiens Sal-like protein 1 Proteins 0.000 description 1
- 102100037204 Sal-like protein 1 Human genes 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for preparing dried fish. The dried fish is prepared through material selection, dicing, curing, rinsing, coating, cooking, drying and finished product generation. During coating, 1-1.5 parts of cooking wine, 2-3 parts of green onion, 1-1.5 parts of fresh ginger, 0.5-1 part of garlic, 0.5-1 part of table salt, 0.8-1 part of white sugar and 0.5-0.8 part of spice are added. Through curing, cooking and drying, fish dices can be ready to eat and are good in taste and rich in nutrition; the additional value of fish is increased greatly, and the storage life of fish is guaranteed.
Description
Technical field
Patent of the present invention relates to fish food field, particularly relates to the preparation method of a kind of dried fish.
Background technology
Along with the development of society, allegro life style etc., people's requirement to food
More and more, as eaten quick frozen food etc., as long as convenient product, all can be liked by everybody.
In marine industry, this phenomenon the most gradually highlights, along with present freshwater product yield gradually
Rising, increasing people is the most increasing to this Aquatic product instant food demand, and more
Carrying out the most fishermen and also recognize that this mode can improve the added value of fish, this problem is also more
Carry out the problem that more many watermans author becomes more concerned with.
Summary of the invention
The purpose of the present invention in prior art in order to improve the added value of fish, facilitate consumer
Edible, to this end, provide the preparation method of a kind of dried fish, this preparation method makes fish energy instant i.e.
With, and be convenient for carrying, also improve the added value of fish.
For achieving the above object, the technical solution used in the present invention is: the preparation side of a kind of dried fish
Method, its preparation process is as follows:
1) selection of raw material: select fresh, color and luster is normal, meat is flexible, live Ctenopharyngodon idellus,
Then dephosphorization, remove internal organs, decaptitate, truncate, then the Ctenopharyngodon idellus handled well is carried out；
2) stripping and slicing: cleaned Ctenopharyngodon idellus is carried out stripping and slicing process, is cut into sizable bulk
Fish block；
3) pickle: fish block stripping and slicing obtained is put in curing vat, then adds in curing vat
Entering the saline solution configured, the mass concentration of saline solution is 4-5%, pickles 20-25min；
4) rinsing: use clear water to rinse the fish block pickled, remove the salting on surface；
5) coating: will rinsing after fish block surface coat dispensing, described dispensing by cooking wine, Herba Alii fistulosi,
The parch that adds water of Rhizoma Zingiberis Recens, Bulbus Allii, Sal, white sugar, spice forms；
6) steaming and decocting: fish block good for coating is sent in digester and carries out steaming and decocting, put in digester
It is equipped with steaming and decocting plate, steaming and decocting plate is placed with fish block, it is ensured that fish block does not contacts with water；
7) dry: toasting in the fish block after steaming and decocting is sent into baking box, baking temperature is 60-70
DEG C, baking time is 4-5h；
8) finished product: the fish block obtained after drying collects, and then wraps by specification
Dress, finally obtains finished product.
Further, described step 5) described in the component of dispensing and mass parts be cooking wine 1-1.5
Part, Herba Alii fistulosi 2-3 part, Rhizoma Zingiberis Recens 1-1.5 part, Bulbus Allii 0.5-1 part, Sal 0.5-1 part, white sugar
0.8-1 part, spice 0.5-0.8 part.
Beneficial effect: the preparation method of the dried fish of the present invention is pickled by employing, steaming and decocting, dries
Method make the instant i.e. use of fish block, and delicious taste, nutritious, also considerably increase
The added value of fish, and the pot-life of fish is ensure that by this preparation method.
Detailed description of the invention
Embodiment 1
A kind of preparation method of dried fish, its preparation process is as follows:
1) selection of raw material: select fresh, color and luster is normal, meat is flexible, live Ctenopharyngodon idellus,
Then dephosphorization, remove internal organs, decaptitate, truncate, then the Ctenopharyngodon idellus handled well is carried out；
2) stripping and slicing: cleaned Ctenopharyngodon idellus is carried out stripping and slicing process, is cut into sizable bulk
Fish block；
3) pickle: fish block stripping and slicing obtained is put in curing vat, then adds in curing vat
Entering the saline solution configured, the mass concentration of saline solution is 4%, pickles 20min；
4) rinsing: use clear water to rinse the fish block pickled, remove the salting on surface；
5) coating: will rinsing after fish block surface coat dispensing, described dispensing by cooking wine, Herba Alii fistulosi,
The parch that adds water of Rhizoma Zingiberis Recens, Bulbus Allii, Sal, white sugar, spice forms, wherein the component of dispensing and quality
Part is cooking wine 1 part, Herba Alii fistulosi 2 parts, 1 part of Rhizoma Zingiberis Recens, Bulbus Allii 0.5 part, Sal 0.5 part, white sugar
0.8 part, spice 0.5 part.
6) steaming and decocting: fish block good for coating is sent in digester and carries out steaming and decocting, put in digester
It is equipped with steaming and decocting plate, steaming and decocting plate is placed with fish block, it is ensured that fish block does not contacts with water；
7) dry: toasting in the fish block after steaming and decocting is sent into baking box, baking temperature is 60 DEG C,
Baking time is 4h；
8) finished product: the fish block obtained after drying collects, and then wraps by specification
Dress, finally obtains finished product.
Embodiment 2
A kind of preparation method of dried fish, its preparation process is as follows:
1) selection of raw material: select fresh, color and luster is normal, meat is flexible, live Ctenopharyngodon idellus,
Then dephosphorization, remove internal organs, decaptitate, truncate, then the Ctenopharyngodon idellus handled well is carried out；
2) stripping and slicing: cleaned Ctenopharyngodon idellus is carried out stripping and slicing process, is cut into sizable bulk
Fish block；
3) pickle: fish block stripping and slicing obtained is put in curing vat, then adds in curing vat
Entering the saline solution configured, the mass concentration of saline solution is 4%, pickles 22min；
4) rinsing: use clear water to rinse the fish block pickled, remove the salting on surface；
5) coating: will rinsing after fish block surface coat dispensing, described dispensing by cooking wine, Herba Alii fistulosi,
The parch that adds water of Rhizoma Zingiberis Recens, Bulbus Allii, Sal, white sugar, spice forms, wherein the component of dispensing and quality
Part is cooking wine 1.25 parts, Herba Alii fistulosi 2.5 parts, 1.25 parts of Rhizoma Zingiberis Recens, Bulbus Allii 0.75 part, Sal 0.75
Part, white sugar 0.9 part, spice 0.65 part.
6) steaming and decocting: fish block good for coating is sent in digester and carries out steaming and decocting, put in digester
It is equipped with steaming and decocting plate, steaming and decocting plate is placed with fish block, it is ensured that fish block does not contacts with water；
7) dry: toasting in the fish block after steaming and decocting is sent into baking box, baking temperature is 65 DEG C,
Baking time is 4.5h
8) finished product: the fish block obtained after drying collects, and then wraps by specification
Dress, finally obtains finished product.
Embodiment 3
A kind of preparation method of dried fish, its preparation process is as follows:
1) selection of raw material: select fresh, color and luster is normal, meat is flexible, live Ctenopharyngodon idellus,
Then dephosphorization, remove internal organs, decaptitate, truncate, then the Ctenopharyngodon idellus handled well is carried out；
2) stripping and slicing: cleaned Ctenopharyngodon idellus is carried out stripping and slicing process, is cut into sizable bulk
Fish block；
3) pickle: fish block stripping and slicing obtained is put in curing vat, then adds in curing vat
Entering the saline solution configured, the mass concentration of saline solution is 5%, pickles 25min；
4) rinsing: use clear water to rinse the fish block pickled, remove the salting on surface；
5) coating: will rinsing after fish block surface coat dispensing, described dispensing by cooking wine, Herba Alii fistulosi,
The parch that adds water of Rhizoma Zingiberis Recens, Bulbus Allii, Sal, white sugar, spice forms, wherein the component of dispensing and quality
Part is cooking wine 1.5 parts, Herba Alii fistulosi 3 parts, 1.5 parts of Rhizoma Zingiberis Recens, Bulbus Allii 1 part, Sal 1 part, white sugar 1
Part, spice 0.8 part.
6) steaming and decocting: fish block good for coating is sent in digester and carries out steaming and decocting, put in digester
It is equipped with steaming and decocting plate, steaming and decocting plate is placed with fish block, it is ensured that fish block does not contacts with water；
7) dry: toasting in the fish block after steaming and decocting is sent into baking box, baking temperature is 70 DEG C,
Baking time is 5h
8) finished product: the fish block obtained after drying collects, and then wraps by specification
Dress, finally obtains finished product.
Embodiment described above is only to be described the preferred embodiment of the present invention, and
Non-the spirit and scope of the present invention are defined.In the premise without departing from design concept of the present invention
Under, various modification that technical scheme is made by this area ordinary person and improvement, all
Protection scope of the present invention should be dropped into.
Claims (2)
1. the preparation method of a dried fish, it is characterised in that its preparation process is as follows:
1) selection of raw material: select fresh, color and luster is normal, meat is flexible, live Ctenopharyngodon idellus,
Then dephosphorization, remove internal organs, decaptitate, truncate, then the Ctenopharyngodon idellus handled well is carried out；
2) stripping and slicing: cleaned Ctenopharyngodon idellus is carried out stripping and slicing process, is cut into sizable bulk
Fish block；
3) pickle: fish block stripping and slicing obtained is put in curing vat, then adds in curing vat
Entering the saline solution configured, the mass concentration of saline solution is 4-5%, pickles 20-25min；
4) rinsing: use clear water to rinse the fish block pickled, remove the salting on surface；
5) coating: will rinsing after fish block surface coat dispensing, described dispensing by cooking wine, Herba Alii fistulosi,
The parch that adds water of Rhizoma Zingiberis Recens, Bulbus Allii, Sal, white sugar, spice forms；
6) steaming and decocting: fish block good for coating is sent in digester and carries out steaming and decocting, put in digester
It is equipped with steaming and decocting plate, steaming and decocting plate is placed with fish block, it is ensured that fish block does not contacts with water；
7) dry: toasting in the fish block after steaming and decocting is sent into baking box, baking temperature is 60-70
DEG C, baking time is 4-5h；
8) finished product: the fish block obtained after drying collects, and then wraps by specification
Dress, finally obtains finished product.
The preparation method of a kind of dried fish the most as claimed in claim 1, it is characterised in that institute
State step 5) described in the component of dispensing and mass parts be cooking wine 1-1.5 part, Herba Alii fistulosi 2-3 part,
Rhizoma Zingiberis Recens 1-1.5 part, Bulbus Allii 0.5-1 part, Sal 0.5-1 part, white sugar 0.8-1 part, spice
0.5-0.8 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610317834.4A CN105995643A (en) | 2016-05-13 | 2016-05-13 | Method for preparing dried fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610317834.4A CN105995643A (en) | 2016-05-13 | 2016-05-13 | Method for preparing dried fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105995643A true CN105995643A (en) | 2016-10-12 |
Family
ID=57100349
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610317834.4A Pending CN105995643A (en) | 2016-05-13 | 2016-05-13 | Method for preparing dried fish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105995643A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410943A (en) * | 2017-04-17 | 2017-12-01 | 安徽省雷氏农业科技有限公司 | A kind of method of the dry processing and fabricating of crucian |
| CN107410944A (en) * | 2017-05-10 | 2017-12-01 | 漳州科技职业学院 | A kind of grass carp of oolong tea flavor is dry and preparation method thereof |
| CN107440009A (en) * | 2017-09-11 | 2017-12-08 | 海之星（福建）远洋渔业有限公司 | A kind of dried fish preparation method suitable in long range fishing ship |
| CN109998051A (en) * | 2019-04-23 | 2019-07-12 | 浙江大学 | A kind of production method of original flavor field dried fish |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104013032A (en) * | 2013-02-28 | 2014-09-03 | 扬州美瑞食品有限公司 | Processing technology of nutritional dried fish |
| CN104839780A (en) * | 2015-05-28 | 2015-08-19 | 合肥市韩林家庭农场有限公司 | Euphausiid meat bean reposed sashimi and preparation method thereof |
| CN104921182A (en) * | 2014-03-20 | 2015-09-23 | 扬州美瑞食品有限公司 | Processing technology of dried fish |
-
2016
- 2016-05-13 CN CN201610317834.4A patent/CN105995643A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104013032A (en) * | 2013-02-28 | 2014-09-03 | 扬州美瑞食品有限公司 | Processing technology of nutritional dried fish |
| CN104921182A (en) * | 2014-03-20 | 2015-09-23 | 扬州美瑞食品有限公司 | Processing technology of dried fish |
| CN104839780A (en) * | 2015-05-28 | 2015-08-19 | 合肥市韩林家庭农场有限公司 | Euphausiid meat bean reposed sashimi and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410943A (en) * | 2017-04-17 | 2017-12-01 | 安徽省雷氏农业科技有限公司 | A kind of method of the dry processing and fabricating of crucian |
| CN107410944A (en) * | 2017-05-10 | 2017-12-01 | 漳州科技职业学院 | A kind of grass carp of oolong tea flavor is dry and preparation method thereof |
| CN107440009A (en) * | 2017-09-11 | 2017-12-08 | 海之星（福建）远洋渔业有限公司 | A kind of dried fish preparation method suitable in long range fishing ship |
| CN109998051A (en) * | 2019-04-23 | 2019-07-12 | 浙江大学 | A kind of production method of original flavor field dried fish |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161012 |