CN106036562A - Processing technology of dried loach - Google Patents
Processing technology of dried loach Download PDFInfo
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- CN106036562A CN106036562A CN201610390558.4A CN201610390558A CN106036562A CN 106036562 A CN106036562 A CN 106036562A CN 201610390558 A CN201610390558 A CN 201610390558A CN 106036562 A CN106036562 A CN 106036562A
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- Prior art keywords
- misgurni anguillicaudati
- loach
- dry
- processing technique
- brassicae campestris
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- 241000252185 Cobitidae Species 0.000 title abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000003610 charcoal Substances 0.000 claims abstract description 15
- 238000003860 storage Methods 0.000 claims abstract description 6
- 235000005979 Citrus limon Nutrition 0.000 claims abstract 3
- 238000000034 method Methods 0.000 claims description 21
- 238000004806 packaging method and process Methods 0.000 claims description 10
- 241000195474 Sargassum Species 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 6
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 5
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 5
- 229910052782 aluminium Inorganic materials 0.000 claims description 5
- 230000008859 change Effects 0.000 claims description 5
- 239000011888 foil Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 244000248349 Citrus limon Species 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000004140 cleaning Methods 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 238000003672 processing method Methods 0.000 abstract description 2
- 235000019484 Rapeseed oil Nutrition 0.000 abstract 2
- 244000269722 Thea sinensis Species 0.000 abstract 2
- 150000003839 salts Chemical class 0.000 abstract 2
- 241000213006 Angelica dahurica Species 0.000 abstract 1
- 244000131522 Citrus pyriformis Species 0.000 abstract 1
- 244000124853 Perilla frutescens Species 0.000 abstract 1
- 235000004348 Perilla frutescens Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000011888 snacks Nutrition 0.000 abstract 1
- 210000000952 spleen Anatomy 0.000 description 3
- 230000018109 developmental process Effects 0.000 description 2
- 241000208340 Araliaceae Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 208000036119 Frailty Diseases 0.000 description 1
- 206010023126 Jaundice Diseases 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000001772 anti-angiogenic effect Effects 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 231100000405 induce cancer Toxicity 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a processing technology of dried loach and relates to the field of processing of snack food. The processing technology specifically comprises steps as follows: edible salt and rapeseed oil are added to clear water to clean the loach; the loach is baked over charcoal fire; tea and other materials are used to remove fishy smell of the loach; the loach is packaged and put in storage for fresh keeping. The edible salt and the rapeseed oil in a certain ratio are used for cleaning the loach, and safety, sanitation, good cleaning effect and low cost are realized; when the fishy smell is removed, the tea, lemons, bay leaves, dahurian angelica roots, perilla frutescens and orange peels in a certain proportion are used to achieve the purpose of eliminating the fishy smell, and the taste of the loach can also be enriched. By means of the processing method, the nutritional value of the loach is kept to the greatest extend, the dried loach has certain health care efficacy after being taken for a long time, and the additional value of the loach is increased.
Description
Technical field
The invention belongs to leisure food manufacture field, be specifically related to the processing technique of a kind of dry Misgurni anguillicaudati.
Background technology
Misgurni anguillicaudati has another name called Qiu, loach fish, and health is elongated, and phosphorus is substantially not visible, and integral color is grey black, often lives in fresh water district
Territory.Among the people have saying of " Strepopelia orientalis all over the world, underground Misgurni anguillicaudati ", is positioned at the husky loach pure natural in the Dasha River of grass town, TongCheng AnHui without dirt
Dye, the first-class good merchantable brand in the middle of loach fish especially.Misgurni anguillicaudati fine and tender taste, delicious flavour, is a kind of high protein, low-fat food, for meals
Food delicacy, it, containing the unsaturated fatty acid of a kind of similar twenty carbon penetenoic acid, the beneficially anti-angiogenic aging of human body, have Radix Ginseng in water
Good reputation.Misgurni anguillicaudati property is flat, sweet in the mouth, enters spleen, Liver Channel, has invigorating the spleen and replenishing QI, damp eliminating jaundice eliminating, kidney tonifying is supporing yang, eliminating dampness to stop diarrhea, warm spleen
Stomach, effect for the treatment of hemorrhoid, only sweating due to debility.
Misgurni anguillicaudati for a long time to eat raw, but with the quickening pace of modern life, the enhancing of health care consciousness, and for ensure
The sound development of aquaculture, Misgurni anguillicaudati is processed develop instant product has become the urgent needs of industry development.Traditional adds
Work method is frequently with frying-expansion method, but the method nutrient substance is easily damaged, and brings excess fat, and often feed is easily
Cause fat, coronary heart disease etc., easily induce cancer.In the Misgurni anguillicaudati course of processing, how eliminating sargassum smell is also a very important technology
Problem, is an important indicator of evaluation end product quality quality.
Summary of the invention
It is an object of the invention to provide the processing technique of unique, the nutritious dry Misgurni anguillicaudati of a kind of crispy in taste, taste.
The purpose of the present invention is achieved through the following technical solutions:
The processing technique of a kind of dry Misgurni anguillicaudati, specifically includes following steps:
(1) clean: Misgurni anguillicaudati is placed in clear water, and is added to Sal and Oleum Brassicae campestris, after soaking 1 day, change water, and again
Secondary interpolation Sal and Oleum Brassicae campestris, take out after keeping 2 days, by the most stand-by for Misgurni anguillicaudati surface washing；
(2) baking: be placed on roasting platform by the Misgurni anguillicaudati that step (1) processes, uses charcoal fire baking, treats that Misgurni anguillicaudati is aqueous below roasting platform
When amount is 30～40%, starts brush Oleum Brassicae campestris, and constantly stir-fry, until Misgurni anguillicaudati parch is golden yellow；
(3) eliminating sargassum smell: Folium Camelliae sinensis, Fructus Citri Limoniae, Herba Pelargonii Graveolentis, the Radix Angelicae Dahuricae, Folium Perillae and orange peel are mixed, is placed on roasting platform, then by step
(2) the parch Misgurni anguillicaudati obtained is placed on mixture, after utilizing charcoal fire to bakee 4～5h, is cooled to room temperature；
(4) packaging: Misgurni anguillicaudati step (3) prepared loads in aluminum foil sack, vacuum seal；
(5) put in storage fresh-keeping: will packaging after Misgurni anguillicaudati carry out sterilizing after be stored in freezer fresh-keeping.
Preferably, the Sal added in step (1) is 2:(1.5～3 with the weight ratio of Oleum Brassicae campestris).
Preferably, the weight ratio of Folium Camelliae sinensis, Fructus Citri Limoniae, Herba Pelargonii Graveolentis, the Radix Angelicae Dahuricae, Folium Perillae and the orange peel in step (3) is (5～8): 2:
1:1:2:2.
Preferably, the temperature of the baking of the charcoal fire in step (2) is 80～100 DEG C.
Preferably, the charcoal fire stoving temperature in step (3) is 40～60 DEG C.
The invention has the beneficial effects as follows:
The present invention uses a certain proportion of Sal and Oleum Brassicae campestris to be carried out Misgurni anguillicaudati, safety and sanitation, cleaning performance good and
Cheap；Carrying out eliminating sargassum smell when, use a certain proportion of Folium Camelliae sinensis, Fructus Citri Limoniae, Herba Pelargonii Graveolentis, the Radix Angelicae Dahuricae, Folium Perillae and orange peel, both reached
Purpose to eliminating sargassum smell can also enrich the taste of Misgurni anguillicaudati；The processing method of the present invention, maintains the nutrition of Misgurni anguillicaudati to greatest extent
It is worth, is eaten for a long time certain health-care effect, improves the added value of Misgurni anguillicaudati.
Detailed description of the invention
Elaborating embodiments of the invention below, the present embodiment is carried out under premised on technical solution of the present invention
Implement, give detailed embodiment and concrete operating process, but protection scope of the present invention is not limited to following enforcement
Example.
Embodiment 1
The processing technique of a kind of dry Misgurni anguillicaudati, specifically includes following steps:
(1) clean: Misgurni anguillicaudati is placed in clear water, and is added to Sal and Oleum Brassicae campestris, after soaking 1 day, change water, and again
Secondary interpolation Sal and Oleum Brassicae campestris, take out after keeping 2 days, by the most stand-by for Misgurni anguillicaudati surface washing；Wherein Sal and the weight of Oleum Brassicae campestris
Amount ratio is 2:1.5；
(2) baking: be placed on roasting platform by the Misgurni anguillicaudati that step (1) processes, uses charcoal fire baking below roasting platform, temperature be 80～
100 DEG C, when Misgurni anguillicaudati water content is 30～40%, start brush Oleum Brassicae campestris, and constantly stir-fry, until Misgurni anguillicaudati parch is golden yellow；
(3) eliminating sargassum smell: Folium Camelliae sinensis, Fructus Citri Limoniae, Herba Pelargonii Graveolentis, the Radix Angelicae Dahuricae, Folium Perillae and orange peel are mixed, is placed on roasting platform, then by step
(2) the parch Misgurni anguillicaudati obtained is placed on mixture, utilizes charcoal fire baking 4～5h, stoving temperature 40～60 DEG C, is cooled to room temperature；
Wherein the weight ratio of Folium Camelliae sinensis, Fructus Citri Limoniae, Herba Pelargonii Graveolentis, the Radix Angelicae Dahuricae, Folium Perillae and orange peel is 5:2:1:1:2:2.
(4) packaging: Misgurni anguillicaudati step (3) prepared loads in aluminum foil sack, vacuum seal；
(5) put in storage fresh-keeping: will packaging after Misgurni anguillicaudati carry out sterilizing after be stored in freezer fresh-keeping.
Embodiment 2
The processing technique of a kind of dry Misgurni anguillicaudati, specifically includes following steps:
(1) clean: Misgurni anguillicaudati is placed in clear water, and is added to Sal and Oleum Brassicae campestris, after soaking 1 day, change water, and again
Secondary interpolation Sal and Oleum Brassicae campestris, take out after keeping 2 days, by the most stand-by for Misgurni anguillicaudati surface washing；Wherein Sal and the weight of Oleum Brassicae campestris
Amount ratio is 2:3；
(2) baking: be placed on roasting platform by the Misgurni anguillicaudati that step (1) processes, uses charcoal fire baking below roasting platform, temperature be 80～
100 DEG C, when Misgurni anguillicaudati water content is 30～40%, start brush Oleum Brassicae campestris, and constantly stir-fry, until Misgurni anguillicaudati parch is golden yellow；
(3) eliminating sargassum smell: Folium Camelliae sinensis, Fructus Citri Limoniae, Herba Pelargonii Graveolentis, the Radix Angelicae Dahuricae, Folium Perillae and orange peel are mixed, is placed on roasting platform, then by step
(2) the parch Misgurni anguillicaudati obtained is placed on mixture, utilizes charcoal fire to bakee 4～5h, and temperature is 40～60 DEG C, is cooled to room temperature；Its
The weight ratio of middle Folium Camelliae sinensis, Fructus Citri Limoniae, Herba Pelargonii Graveolentis, the Radix Angelicae Dahuricae, Folium Perillae and orange peel is (5～8): 2:1:1:2:2.
(4) packaging: Misgurni anguillicaudati step (3) prepared loads in aluminum foil sack, vacuum seal；
(5) put in storage fresh-keeping: will packaging after Misgurni anguillicaudati carry out sterilizing after be stored in freezer fresh-keeping.
Embodiment 3
The processing technique of a kind of dry Misgurni anguillicaudati, specifically includes following steps:
(1) clean: Misgurni anguillicaudati is placed in clear water, and is added to Sal and Oleum Brassicae campestris, after soaking 1 day, change water, and again
Secondary interpolation Sal and Oleum Brassicae campestris, take out after keeping 2 days, by the most stand-by for Misgurni anguillicaudati surface washing, and wherein Sal and the weight of Oleum Brassicae campestris
Amount ratio is 2:2.5；
(2) baking: be placed on roasting platform by the Misgurni anguillicaudati that step (1) processes, uses charcoal fire baking below roasting platform, temperature be 80～
100 DEG C, when Misgurni anguillicaudati water content is 30～40%, start brush Oleum Brassicae campestris, and constantly stir-fry, until Misgurni anguillicaudati parch is golden yellow；
(3) eliminating sargassum smell: Folium Camelliae sinensis, Fructus Citri Limoniae, Herba Pelargonii Graveolentis, the Radix Angelicae Dahuricae, Folium Perillae and orange peel are mixed, is placed on roasting platform, then by step
(2) the parch Misgurni anguillicaudati obtained is placed on mixture, utilizes charcoal fire to bakee 4～5h, and temperature is 40～60 DEG C, is cooled to room temperature；Its
The weight ratio of middle Folium Camelliae sinensis, Fructus Citri Limoniae, Herba Pelargonii Graveolentis, the Radix Angelicae Dahuricae, Folium Perillae and orange peel is (5～8): 2:1:1:2:2；
(4) packaging: Misgurni anguillicaudati step (3) prepared loads in aluminum foil sack, vacuum seal；
(5) put in storage fresh-keeping: will packaging after Misgurni anguillicaudati carry out sterilizing after be stored in freezer fresh-keeping.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all essences in the present invention
Any amendment, equivalent and the improvement etc. made within god and principle, should be included within the scope of the present invention.
Claims (5)
1. the processing technique of a dry Misgurni anguillicaudati, it is characterised in that specifically include following steps:
(1) clean: Misgurni anguillicaudati is placed in clear water, and is added to Sal and Oleum Brassicae campestris, change water after soaking 1 day, and again add
With Sal and Oleum Brassicae campestris, take out after keeping 2 days, by the most stand-by for Misgurni anguillicaudati surface washing；
(2) baking: be placed on roasting platform by the Misgurni anguillicaudati that step (1) processes, uses charcoal fire baking, treats that Misgurni anguillicaudati water content is below roasting platform
When 30～40%, start brush Oleum Brassicae campestris, and constantly stir-fry, until Misgurni anguillicaudati parch is golden yellow；
(3) eliminating sargassum smell: Folium Camelliae sinensis, Fructus Citri Limoniae, Herba Pelargonii Graveolentis, the Radix Angelicae Dahuricae, Folium Perillae and orange peel are mixed, is placed on roasting platform, then step (2) is obtained
The parch Misgurni anguillicaudati obtained is placed on mixture, after utilizing charcoal fire to bakee 4～5h, is cooled to room temperature；
(4) packaging: Misgurni anguillicaudati step (3) prepared loads in aluminum foil sack, vacuum seal；
(5) put in storage fresh-keeping: will packaging after Misgurni anguillicaudati carry out sterilizing after be stored in freezer fresh-keeping.
The processing technique of a kind of dry Misgurni anguillicaudati the most according to claim 1, it is characterised in that the Sal added in step (1)
It is 2:(1.5～3 with the weight ratio of Oleum Brassicae campestris).
The processing technique of a kind of dry Misgurni anguillicaudati the most according to claim 1, it is characterised in that the Folium Camelliae sinensis in step (3), lemon
The weight ratio of lemon, Herba Pelargonii Graveolentis, the Radix Angelicae Dahuricae, Folium Perillae and orange peel is (5～8): 2:1:1:2:2.
The processing technique of a kind of dry Misgurni anguillicaudati the most according to claim 1, it is characterised in that the charcoal fire baking in step (2)
Temperature be 80～100 DEG C.
The processing technique of a kind of dry Misgurni anguillicaudati the most according to claim 1, it is characterised in that the charcoal fire in step (3) bakees
Temperature is 40～60 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610390558.4A CN106036562A (en) | 2016-06-03 | 2016-06-03 | Processing technology of dried loach |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610390558.4A CN106036562A (en) | 2016-06-03 | 2016-06-03 | Processing technology of dried loach |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106036562A true CN106036562A (en) | 2016-10-26 |
Family
ID=57169398
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610390558.4A Pending CN106036562A (en) | 2016-06-03 | 2016-06-03 | Processing technology of dried loach |
Country Status (1)
| Country | Link |
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| CN (1) | CN106036562A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373458A (en) * | 2017-08-22 | 2017-11-24 | 安顺云首创科技开发有限公司 | A kind of fragrant spicy loach making method of dried |
| CN109156756A (en) * | 2018-10-11 | 2019-01-08 | 冯术奇 | A kind of preparation method that lime loach is dry |
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| CN104223196A (en) * | 2014-09-30 | 2014-12-24 | 浙江海洋学院 | Processing method of instant loach |
| CN104621561A (en) * | 2015-01-27 | 2015-05-20 | 广西大学 | Nutrient health flour with loach and preparation method of nutrient health flour |
| CN104814468A (en) * | 2015-01-12 | 2015-08-05 | 朱绿定 | Processing method for loach powder |
| CN105211933A (en) * | 2015-11-13 | 2016-01-06 | 西华大学 | A kind of processing method of suchow mosla herb flesh of fish dried meat |
| CN105285763A (en) * | 2015-11-26 | 2016-02-03 | 天津科技大学 | Manufacturing method of canned loach with black bean sauce having soft fishbone |
-
2016
- 2016-06-03 CN CN201610390558.4A patent/CN106036562A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223196A (en) * | 2014-09-30 | 2014-12-24 | 浙江海洋学院 | Processing method of instant loach |
| CN104814468A (en) * | 2015-01-12 | 2015-08-05 | 朱绿定 | Processing method for loach powder |
| CN104621561A (en) * | 2015-01-27 | 2015-05-20 | 广西大学 | Nutrient health flour with loach and preparation method of nutrient health flour |
| CN105211933A (en) * | 2015-11-13 | 2016-01-06 | 西华大学 | A kind of processing method of suchow mosla herb flesh of fish dried meat |
| CN105285763A (en) * | 2015-11-26 | 2016-02-03 | 天津科技大学 | Manufacturing method of canned loach with black bean sauce having soft fishbone |
Non-Patent Citations (1)
| Title |
|---|
| 南朝君: "《食疗、营养与烹调》", 31 January 2014 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373458A (en) * | 2017-08-22 | 2017-11-24 | 安顺云首创科技开发有限公司 | A kind of fragrant spicy loach making method of dried |
| CN109156756A (en) * | 2018-10-11 | 2019-01-08 | 冯术奇 | A kind of preparation method that lime loach is dry |
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Application publication date: 20161026 |