CN106174137A - A kind of manufacture method of liquor-saturated salty flavor fish - Google Patents
A kind of manufacture method of liquor-saturated salty flavor fish Download PDFInfo
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- CN106174137A CN106174137A CN201610518933.9A CN201610518933A CN106174137A CN 106174137 A CN106174137 A CN 106174137A CN 201610518933 A CN201610518933 A CN 201610518933A CN 106174137 A CN106174137 A CN 106174137A
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- fish
- liquor
- saturated
- manufacture method
- salty
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Abstract
The invention discloses the manufacture method of a kind of liquor-saturated salty flavor fish, the manufacture method of this liquor-saturated salty flavor fish comprises the following steps: is scaled by fresh Ctenopharyngodon idellus, cuts open and kill, and cleans, dries in the shade；Being the ratio of 10:1 with fish, salt mass ratio, 12 18h are pickled in mixing, clean up, and dewatering, dry in the shade.3 5h (dehumidifying 23 times per hour, each 4 6min) are dried at about 70 DEG C.Segmentation, liquor-saturated system, spice, quantitative package, high temperature sterilization, spreading for cooling, warehouse-in.The liquor-saturated salty flavor fish that the present invention makes, instant bagged, delicious flavour, caters to market demand, has huge market prospect.
Description
Technical field
The present invention relates to the manufacture method of a kind of liquor-saturated salty flavor fish, liquor-saturated salty flavor fish makes field.
Background technology
Ctenopharyngodon idellus is one of China four large Chinese carp, and main perch is in rivers, lake.Containing unsaturated fatty acids in grass carp meat
Acid, beneficially blood circulation, containing abundant selenium element, have defying age, effect of skin maintenance, and has tumor disease
Certain preventive and therapeutic effect.Rich in proteins, has maintenance potassium-sodium balance, eliminates edema, the function of regulation blood pressure.Grass carp meat also has
There is appetizing effect such as nourishing, eye protection, hair care, skin care, but want now to eat fish and will not kill and also have that will not burn or busy burning
People gets more and more, in order to meet the market demand, and a kind of liquor-saturated salty flavor fish of special offer.
Summary of the invention
Thering is provided the manufacture method of a kind of liquor-saturated salty flavor fish, this kind of gained finished product has special flavor, it is possible to meet people couple
Typical local food demand.
The technical solution of the present invention is that the manufacture method of this flavor fish comprises the following steps:
Step 1 fresh fish is selected: select fresh and alive Ctenopharyngodon idellus.It is optimal that monomer focuses on 1.8-2.2kg.Fish its processed finished products meat too small
Relatively thin, mouthfeel is poor, bony spur sense is many；Its meat excessive is thick, and taste is difficult to modulation, and product sense organ is poor, difficult drying, and when dried fish stores
The most thoroughly and easily putrid and deteriorated because pickling.
Step 2 de-scaling: use and manually scale, removes clean by fish scale.
Step 3 is cutd open and is killed: from tail fin along dorsal fin to fish head at cut open, make at fish maw skin be connected, excise fish head, spread fish body out.
Noticing that fish gallbladder is extractd in operation, in order to avoid bile flow is sent as an envoy to, the flesh of fish produces bitterness.
Step 4 is cleaned: removes fish internal organs and foreign material, and draws a few cutter at meat thicker part, it is simple to tasty and drying when pickling
Time moisture content distribute.Clean up with flowing water.
Step 5 is pickled: the salinity about with fish, salt weight ratio as 10:1 is pickled, and salt grain size is with Semen phaseoli radiati grain size
It is advisable.Every uniform salting of fish, big fish is the most, and small fish is less slightly.The employing pond that salts down is pickled, and salt adding Shi Ying lower floor fish body salt adding is the fewest,
Upper strata fish body salt adding is the most, covers one layer of thin salt again in the superiors.Then suppress with weight etc., in order to eliminate the crimson blood of residual,
Salting period 12-20h (depending on temperature, the temperature height time is shorter, and the temperature low time is slightly longer).Should be according to fish when pickling
Body size, taste custom etc. suitably adjusts salt dosage.
Step 6 is cleaned: the fish body flowing water pickled cleans, and removes the salting on crimson blood, blood and slime and the surface of remaining, with
And part fish scale.It is important to clean up and remains in the dirt such as black film at the crimson blood of head position and belly, clean up dewatering.
Step 7 is dried in the shade: by the fish of drip clean surface moisture content.Hang being dried, ventilate, 2-is dried in the shade in shady and cool indoor (lucifuge)
3 days, naturally drain internal body portion moisture content.(time of drying in the shade needs proper extension or shortening also dependent on processing)
Step 8 is dried: the fish after drying in the shade enters drying room and dries, and drying room temperature can be controlled in about 70 DEG C, dries 3-5h, its
Between every 10-15min dehumidifying about 7 minutes, can be adjusted according to the actual course of processing.Should ensure that moisture content control in dried fish
System is about 30%.If dried fish can not be processed at once, should below-18 DEG C freezing, should be again during reworking
It is dried.
Step 9 is split: dried dried fish is the most substantially split by specification requirement, if being optimal close to specification requirement.
If every section of dried fish after Jia Gong requires consistent with packing specification, so product sensory index after packaging is higher.
The liquor-saturated system of step 10: during liquor-saturated system, the temperature general control in operation workshop is below 18 DEG C, (particularly at 5-10
Between Yue, should strictly control workshop temperature).Carry out liquor-saturated with vinasse halogen, Chinese liquor, white sugar, monosodium glutamate, yellow wine in the ratio of 7:2:4:3:4
System, wherein Chinese liquor is the high spirit of more than 50 degree；The liquor-saturated time processed is 20-30h.
Step 11 flavoring agent: the fish section difference to taste after liquor-saturated system is added flavoring oil (chilli oil: bubble green pepper oil=7:
5), addition general control is at the 6-10% of dried fish weight.Mix thoroughly, stand 30-50min.
Step 12 quantitative package: re-start segmentation, quantitative package according to specification requirement.Requirement body is complete, and collocation is all
Even.Avoid, owing to the hard beyond the region of objective existence dew such as fish spicule, fishbone causes the breakage of packaging bag, entering and causing unnecessary doing over again and wave simultaneously
Take.
Step 13 vacuum seal: by packaged for load weighted fish bag, and carry out vacuum sealing bag.
Step 14 high temperature sterilization: use steam high temperature high pressure sterilizing, utilize back-pressure to cool down.Bactericidal formula is: 12 15
12/115 DEG C, take the dish out of the pot after being cooled to room temperature.
Step 15 is dispelled the heat, is dried: will sterilization after product be placed on general dry indoor scatter cooling, dry surface water
Part.
Step 16 is cased, is put in storage: by finished product vanning warehouse-in dry for scattered cool breeze.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only a part of embodiment of the present invention rather than whole embodiments.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under not making creative work premise, all
Belong to the scope of protection of the invention.
Thering is provided the manufacture method of a kind of liquor-saturated salty flavor fish, this kind of gained finished product has special flavor, it is possible to meet people couple
Typical local food demand.
The technical solution of the present invention is that the manufacture method of this flavor fish comprises the following steps:
Step 1 fresh fish is selected: select fresh and alive Ctenopharyngodon idellus.It is optimal that monomer focuses on 1.8-2.2kg.Fish its processed finished products meat too small
Relatively thin, mouthfeel is poor, bony spur sense is many；Its meat excessive is thick, and taste is difficult to modulation, and product sense organ is poor, difficult drying, and when dried fish stores
The most thoroughly and easily putrid and deteriorated because pickling.
Step 2 de-scaling: use and manually scale, removes clean by fish scale.
Step 3 is cutd open and is killed: from tail fin along dorsal fin to fish head at cut open, make at fish maw skin be connected, excise fish head, spread fish body out.
Noticing that fish gallbladder is extractd in operation, in order to avoid bile flow is sent as an envoy to, the flesh of fish produces bitterness.
Step 4 is cleaned: removes fish internal organs and foreign material, and draws a few cutter at meat thicker part, it is simple to tasty and drying when pickling
Time moisture content distribute.Clean up with flowing water.
Step 5 is pickled: the salinity about with fish, salt weight ratio as 10:1 is pickled, and salt grain size is with Semen phaseoli radiati grain size
It is advisable.Every uniform salting of fish, big fish is the most, and small fish is less slightly.The employing pond that salts down is pickled, and salt adding Shi Ying lower floor fish body salt adding is the fewest,
Upper strata fish body salt adding is the most, covers one layer of thin salt again in the superiors.Then suppress with weight etc., in order to eliminate the crimson blood of residual,
Salting period 12-20h (depending on temperature, the temperature height time is shorter, and the temperature low time is slightly longer).Should be according to fish when pickling
Body size, taste custom etc. suitably adjusts salt dosage.
Step 6 is cleaned: the fish body flowing water pickled cleans, and removes the salting on crimson blood, blood and slime and the surface of remaining, with
And part fish scale.It is important to clean up and remains in the dirt such as black film at the crimson blood of head position and belly, clean up dewatering.
Step 7 is dried in the shade: by the fish of drip clean surface moisture content.Hang being dried, ventilate, 2-is dried in the shade in shady and cool indoor (lucifuge)
3 days, naturally drain internal body portion moisture content.(time of drying in the shade needs proper extension or shortening also dependent on processing)
Step 8 is dried: the fish after drying in the shade enters drying room and dries, and drying room temperature can be controlled in about 70 DEG C, dries 3-5h, its
Between every 10-15min dehumidifying about 7 minutes, can be adjusted according to the actual course of processing.Should ensure that moisture content control in dried fish
System is about 30%.If dried fish can not be processed at once, should below-18 DEG C freezing, should be again during reworking
It is dried.
Step 9 is split: dried dried fish is the most substantially split by specification requirement, if being optimal close to specification requirement.
If every section of dried fish after Jia Gong requires consistent with packing specification, so product sensory index after packaging is higher.
The liquor-saturated system of step 10: during liquor-saturated system, the temperature general control in operation workshop is below 18 DEG C, (particularly at 5-10
Between Yue, should strictly control workshop temperature).Carry out liquor-saturated with vinasse halogen, Chinese liquor, white sugar, monosodium glutamate, yellow wine in the ratio of 7:2:4:3:4
System, wherein Chinese liquor is the high spirit of more than 50 degree；The liquor-saturated time processed is 20-30h.
Step 11 flavoring agent: the fish section difference to taste after liquor-saturated system is added flavoring oil (chilli oil: bubble green pepper oil=7:
5), addition general control is at the 6-10% of dried fish weight.Mix thoroughly, stand 30-50min.
Step 12 quantitative package: re-start segmentation, quantitative package according to specification requirement.Requirement body is complete, and collocation is all
Even.Avoid, owing to the hard beyond the region of objective existence dew such as fish spicule, fishbone causes the breakage of packaging bag, entering and causing unnecessary doing over again and wave simultaneously
Take.
Step 13 vacuum seal: by packaged for load weighted fish bag, and carry out vacuum sealing bag.
Step 14 high temperature sterilization: use steam high temperature high pressure sterilizing, utilize back-pressure to cool down.Bactericidal formula is: 12 15
12/115 DEG C, take the dish out of the pot after being cooled to room temperature.
Step 15 is dispelled the heat, is dried: will sterilization after product be placed on general dry indoor scatter cooling, dry surface water
Part.
Step 16 is cased, is put in storage: by finished product vanning warehouse-in dry for scattered cool breeze.
Finally it is noted that the foregoing is only the preferred embodiments of the present invention, it is not limited to the present invention,
Although being described in detail the present invention with reference to previous embodiment, for a person skilled in the art, it still may be used
So that the technical scheme described in foregoing embodiments to be modified, or wherein portion of techniques feature is carried out equivalent,
All within the spirit and principles in the present invention, any modification, equivalent substitution and improvement etc. made, should be included in the present invention's
Within protection domain.
Claims (8)
- The manufacture method of the most liquor-saturated salty flavor fish, it is characterised in that the manufacture method of this liquor-saturated salty flavor fish comprises the following steps:Step 1: the scaling of fresh fish, cut open and kill: fish is hit dizzy after scale, cut open and kill intestinal, remove fish head, clean, drain；Step 2: pickle, clean, dry in the shade and be dried: first, by fish, salt mass ratio 10:1,12-20h is pickled in mixing；Secondly, will Fish after pickling is carried out, and goes out crimson blood, blood and slime and salt grain, and dewatering dries in the shade；Finally, the fish after drying in the shade is about 70 DEG C bakings Dry 3-5h, moisture Control is about 30%；Step 3: segmentation, liquor-saturated system and flavoring agent: the fish after pickling drying carries out splitting stripping and slicing；Add and be equivalent to fish block dry weight 10% Wine material, described wine material includes vinasse halogen, Chinese liquor, white sugar, monosodium glutamate and the yellow wine that weight ratio is 7:2:4:3:4, liquor-saturated 20-30h processed； Add the flavoring oil being equivalent to fish block dry weight 6-8% after taking-up, stand 30-50min；Step 4: pack, sterilize, put in storage: segmentation final vacuum packaging, high temperature sterilization, cools down, dries, puts in storage.
- The manufacture method of salty liquor-saturated flavor fish the most according to claim 1, it is characterised in that: the fresh fish in step 1 is 1.8- The Ctenopharyngodon idellus of 2.2kg.
- The manufacture method of salty liquor-saturated flavor fish the most according to claim 1, it is characterised in that: step 1 is cutd open and kills as from tail fin Cut open to fish head along dorsal fin, make the skin-deep company of fish maw, remove head, then whole piece fish body is spread out.
- The manufacture method of salty liquor-saturated flavor fish the most according to claim 1, it is characterised in that: step 2 is pickled and is used Sal granule size is Semen Pericarpium Zanthoxyli size.
- The manufacture method of salty liquor-saturated flavor fish the most according to claim 1, it is characterised in that: step 2 is dried temperature used Being about 70 DEG C, drying time is 3-5h, and every 10-15min dehumidifying once, moisture Control is about 30%.
- The manufacture method of salty liquor-saturated flavor fish the most according to claim 1, it is characterised in that: the wine that in step 3, liquor-saturated system adds Material is equivalent to fish block dry weight 10%, and wine material is respectively vinasse halogen, Chinese liquor, white sugar, monosodium glutamate, yellow wine (7:2:4:3:4), wherein Chinese liquor It it is the high spirit of more than 50 degree；The liquor-saturated time processed is 20-30h.
- The manufacture method of salty liquor-saturated flavor fish the most according to claim 1, it is characterised in that: in step 3, flavoring oil is 7:5's Chilli oil and bubble green pepper oil.
- The manufacture method of salty liquor-saturated flavor fish the most according to claim 1, it is characterised in that: in step 4, sterilization uses 12 15 12/115 DEG C of high temperature sterilizes and back-pressure cooling mode.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610518933.9A CN106174137A (en) | 2016-06-30 | 2016-06-30 | A kind of manufacture method of liquor-saturated salty flavor fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610518933.9A CN106174137A (en) | 2016-06-30 | 2016-06-30 | A kind of manufacture method of liquor-saturated salty flavor fish |
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| Publication Number | Publication Date |
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| CN106174137A true CN106174137A (en) | 2016-12-07 |
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| CN201610518933.9A Pending CN106174137A (en) | 2016-06-30 | 2016-06-30 | A kind of manufacture method of liquor-saturated salty flavor fish |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105433367A (en) * | 2015-11-13 | 2016-03-30 | 西华大学 | Instant mushroom-flavored drunken-fish can and preparation method thereof |
| CN105533503A (en) * | 2015-12-08 | 2016-05-04 | 刘魏 | Processing method of pseudosciaena crocea immersed in sweet osmanthus liquor |
| CN105595227A (en) * | 2016-03-15 | 2016-05-25 | 徐静 | Grain flavored preserved fish and processing method thereof |
-
2016
- 2016-06-30 CN CN201610518933.9A patent/CN106174137A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105433367A (en) * | 2015-11-13 | 2016-03-30 | 西华大学 | Instant mushroom-flavored drunken-fish can and preparation method thereof |
| CN105533503A (en) * | 2015-12-08 | 2016-05-04 | 刘魏 | Processing method of pseudosciaena crocea immersed in sweet osmanthus liquor |
| CN105595227A (en) * | 2016-03-15 | 2016-05-25 | 徐静 | Grain flavored preserved fish and processing method thereof |
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| PB01 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161207 |