CN106174144A - A kind of smoke the method making pre-cooked dry fish - Google Patents
A kind of smoke the method making pre-cooked dry fish Download PDFInfo
- Publication number
- CN106174144A CN106174144A CN201610564760.4A CN201610564760A CN106174144A CN 106174144 A CN106174144 A CN 106174144A CN 201610564760 A CN201610564760 A CN 201610564760A CN 106174144 A CN106174144 A CN 106174144A
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- CN
- China
- Prior art keywords
- fish
- dry
- cooked
- smoke
- smoking
- 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.)
- Withdrawn
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 101
- 238000000034 method Methods 0.000 title claims abstract description 41
- 239000000779 smoke Substances 0.000 title claims abstract description 24
- 230000000391 smoking effect Effects 0.000 claims abstract description 16
- 238000009835 boiling Methods 0.000 claims abstract description 15
- 235000021110 pickles Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 235000013599 spices Nutrition 0.000 claims description 15
- 150000003839 salts Chemical class 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 10
- 241000218645 Cedrus Species 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims description 6
- 235000002637 Nicotiana tabacum Nutrition 0.000 claims description 6
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 6
- 235000011613 Pinus brutia Nutrition 0.000 claims description 6
- 241000018646 Pinus brutia Species 0.000 claims description 6
- 235000019504 cigarettes Nutrition 0.000 claims description 6
- 239000000428 dust Substances 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 239000000446 fuel Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000002023 wood Substances 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims description 5
- 229910000831 Steel Inorganic materials 0.000 claims description 5
- 210000000038 chest Anatomy 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 235000009566 rice Nutrition 0.000 claims description 5
- 239000010959 steel Substances 0.000 claims description 5
- 244000269722 Thea sinensis Species 0.000 claims description 4
- 239000003610 charcoal Substances 0.000 claims description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 2
- 244000061176 Nicotiana tabacum Species 0.000 claims 1
- 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 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 239000002304 perfume Substances 0.000 abstract description 2
- 241000208125 Nicotiana Species 0.000 description 5
- 238000007605 air drying Methods 0.000 description 4
- 238000010025 steaming Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000005554 pickling Methods 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
Abstract
The present invention relates to a kind of method smoking and making pre-cooked dry fish, comprised the following steps: 1, raw material fish has selected and processed；2, pickle；3, boiling is boiled；4, air-dry；5, secondary air-dries；6, system is smoked；7, savings；Manufacture method of the present invention is simple, and Making programme easily operates；Golden yellow color, without smoking smoke, has unique perfume；Special taste, sweet mouthfeel；The flesh of fish compacts, and form is complete, ripe and but, stay in grade, it is simple to preserve.
Description
Technical field
The present invention relates to food processing field, in particular to a kind of method smoking and making pre-cooked dry fish.
Background technology
The existing usual complex manufacturing process of method of dry fish, the production cost smoked is higher, each link of technological process
It is desirable that strict, as operator are the most careful, part or whole batch products easily occurs；Fish salt when pickling sinks to the bottom, steaming and decocting temperature
Spend too high or too low all easily impact and smoke the mouthfeel making dry fish；And the dry fishlike smell weight prepared, sootiness is highly seasoned, is faint in color, frangible,
It is difficult to preserve.
Summary of the invention
The technical problem to be solved is, overcomes the drawbacks described above that prior art exists, it is provided that a kind of operation letter
Just, the resistance to taste of external form steaming resistant to cook the most golden yellow, resistance to smoke the method making pre-cooked dry fish.
The technical solution adopted for the present invention to solve the technical problems is, a kind of smokes the method making pre-cooked dry fish, including with
Lower step:
(1) raw material fish selects and processes: selects raw material fish cleaning fresh for 100kg, clean thorax, dries, dry temperature control
At 5-26 DEG C；
(2) pickle: the fish dried in step (1) is added edible fine salt and pickles 10-13h, further take out clean, dry,
Remove excessive moisture；The consumption of edible fine salt accounts for the 2% of fish quality；
(3) boiling is boiled: putting in cold water pot by the fish that step (2) is pickled, cold water pot heelpiece has vine of Flos Lonicerae 1-3kg (excellent
Select 2kg) or Rice dumpling leaf 1-3kg (preferably 2kg), lid pan boiling 10-15 minute；The mass ratio of fish and water be 1:0.8-1:1.2 (preferably 1:
1)；
(4) air-dry: after the fish after step (3) boiling being boiled takes out cooling, by fish by order arrangement end to end to rustless steel steelframe
Upper cold air drying, processes the water content of fish to 40-60% (preferably 42-55%, more preferably 45%)；Ambient temperature controls
15-30 DEG C (preferably 20-30 DEG C), blast velocity control is at 3-5m/s (preferably 4-5m/s, more preferably 5m/s)；
(5) secondary air-dries: the fish in step (4) is moved into hurricane drier and is dried, process the water content of fish to 15-20%
(preferably 15-18%, more preferably 16%)；Ambient temperature controls at 30-50 DEG C (preferably 40-48 DEG C), and blast velocity control is at 3-5m/s
(preferably 4-5m/s, more preferably 5m/s)；
(6) smoke system: moved in barn by the fish in step (5) and smoke system, make fuel with spice, utilize the heating of dust removal tobacco curing with
Cigarette is led in anti-hole, smokes the time processed and controls at 24-26h；
(7) savings, take out warehouse-in savings after cooling 2-3h by the fish in step (6)；Savings temperature controls at 5-20 DEG C.
That is, pre-cooked dry fish smokes system and forms.
Further, in described step (6), spice is to see wind Jiao, oil tea wood flour, wind ball, pine cedar sawdust and/or white carbon.
Further, in described step (6), spice is farmers''s Testa oryzae.
Further, described spice is to see wind Jiao 3-4kg, oil tea wood flour 3-4kg, wind ball 1kg, pine cedar sawdust 5kg and Linesless charcoal
5kg。
Compared with prior art, the invention have the advantages that manufacture method is simple, Making programme easily operates；Color and luster gold
Huang, without smoking smoke, has unique perfume, makees fuel with spice, utilizes the heating of dust removal tobacco curing to lead cigarette with anti-hole when smoking processed；Taste is only
Spy, sweet mouthfeel, when boiling is boiled, cold water pot heelpiece has vine of Flos Lonicerae or Rice dumpling leaf；The flesh of fish compacts, and form is complete, ripe and but, quality
Stable, it is simple to preserve.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further details.
Embodiment 1
A kind of smoke the method making pre-cooked dry fish, comprise the following steps:
(1) raw material fish selects and processes: selects raw material fish cleaning fresh for 100kg, clean thorax, dries, dry temperature control
At 5-26 DEG C；
(2) pickle: the fish dried in step (1) is added edible fine salt and pickles 12h, further take out clean, dry, remove
Excessive moisture；The consumption of edible fine salt accounts for the 2% of fish quality；
(3) boiling is boiled: putting in cold water pot by the fish that step (2) is pickled, cold water pot heelpiece has vine of Flos Lonicerae 2kg, lid pot
Boil 10-15 minute；Fish is 1:0.9 with the mass ratio of water；
(4) air-dry: after the fish after step (3) boiling being boiled takes out cooling, by fish by order arrangement end to end to rustless steel steelframe
Upper cold air drying, processes the water content of fish to 45-52%；Ambient temperature controls at 18-25 DEG C, and blast velocity control is at 3-4m/s；
(5) secondary air-dries: the fish in step (4) is moved into hurricane drier and is dried, process the water content of fish to 17-19%；
Ambient temperature controls at 35-45 DEG C, and blast velocity control is at 3-4m/s；
(6) system is smoked: being moved in barn by the fish in step (5) and smoke system, make fuel with spice, spice is to see wind Jiao 3kg, oil
Tea wood flour 3kg, wind ball 1kg, pine cedar sawdust 5kg and Linesless charcoal 5kg；Utilize the heating of dust removal tobacco curing to lead cigarette with anti-hole, smoke time processed control
System is at 24-26h；
(7) savings, take out warehouse-in savings after cooling 2-3h by the fish in step (6)；Savings temperature controls at 5-20 DEG C.
That is, pre-cooked dry fish smokes system and forms.
Gained dry fish golden yellow color, without smoking smoke, form is complete, and the flesh of fish compacts, special taste.
Embodiment 2
A kind of smoke the method making pre-cooked dry fish, comprise the following steps:
(1) raw material fish selects and processes: selects raw material fish cleaning fresh for 100kg, clean thorax, dries, dry temperature control
At 5-26 DEG C；
(2) pickle: the fish dried in step (1) is added edible fine salt and pickles 12h, further take out clean, dry, remove
Excessive moisture；The consumption of edible fine salt accounts for the 2% of fish quality；
(3) boiling is boiled: putting in cold water pot by the fish that step (2) is pickled, cold water pot heelpiece has vine of Flos Lonicerae 3kg, lid pot
Boil 10-15 minute；Fish is 1:1.1 with the mass ratio of water；
(4) air-dry: after the fish after step (3) boiling being boiled takes out cooling, by fish by order arrangement end to end to rustless steel steelframe
Upper cold air drying, processes the water content of fish to 43-57%；Ambient temperature controls at 18-25 DEG C, and blast velocity control is at 4-5m/s；
(5) secondary air-dries: the fish in step (4) is moved into hurricane drier and is dried, process the water content of fish to 17-19%；
Ambient temperature controls at 35-45 DEG C, and blast velocity control is at 4-5m/s；
(6) system is smoked: being moved in barn by the fish in step (5) and smoke system, make fuel with spice, spice is farmers''s Testa oryzae, profit
Leading cigarette with the heating of dust removal tobacco curing with anti-hole, smoking the time processed controls at 24-26h；
(7) savings, take out warehouse-in savings after cooling 2-3h by the fish in step (6)；Savings temperature controls at 5-20 DEG C.
That is, pre-cooked dry fish smokes system and forms.
Gained dry fish golden yellow color, without smoking smoke, form is complete, and the flesh of fish compacts, special taste.
Embodiment 3
A kind of smoke the method making pre-cooked dry fish, comprise the following steps:
(1) raw material fish selects and processes: selects raw material fish cleaning fresh for 100kg, clean thorax, dries, dry temperature control
At 5-26 DEG C；
(2) pickle: the fish dried in step (1) is added edible fine salt and pickles 12h, further take out clean, dry, remove
Excessive moisture；The consumption of edible fine salt accounts for the 2% of fish quality；
(3) boiling is boiled: putting in cold water pot by the fish that step (2) is pickled, cold water pot heelpiece has Rice dumpling leaf 2kg, lid pan boiling 10-
15 minutes；Fish is 1:1 with the mass ratio of water；
(4) air-dry: after the fish after step (3) boiling being boiled takes out cooling, by fish by order arrangement end to end to rustless steel steelframe
Upper cold air drying, processes the water content of fish to 45%；Ambient temperature controls at 20-30 DEG C, and blast velocity control is at 5m/s；
(5) secondary air-dries: the fish in step (4) is moved into hurricane drier and is dried, process the water content of fish to 16%；Environment
Temperature controls at 40-48 DEG C, and blast velocity control is at 5m/s；
(6) system is smoked: being moved in barn by the fish in step (5) and smoke system, make fuel with spice, spice is to see wind Jiao 4kg, oil
Tea wood flour 4kg, wind ball 1kg, pine cedar sawdust 5kg and Linesless charcoal 5kg；Utilize the heating of dust removal tobacco curing to lead cigarette with anti-hole, smoke time processed control
System is at 24-26h；
(7) savings, take out warehouse-in savings after cooling 2-3h by the fish in step (6)；Savings temperature controls at 5-20 DEG C.
That is, pre-cooked dry fish smokes system and forms.
Gained dry fish golden yellow color, without smoking smoke, form is complete, and the flesh of fish compacts, special taste.
Claims (10)
1. one kind smokes the method making pre-cooked dry fish, it is characterised in that comprise the following steps:
(1) raw material fish selects and processes: selects raw material fish cleaning fresh for 100kg, clean thorax, dries, dry temperature and control at 5-
26℃；
(2) pickle: the fish dried in step (1) is added edible fine salt and pickles 10-13h, further take out clean, dry, remove
Excessive moisture；The consumption of edible fine salt accounts for the 2% of fish quality；
(3) boiling is boiled: putting in cold water pot by the fish that step (2) is pickled, cold water pot heelpiece has vine of Flos Lonicerae 1-3kg or Rice dumpling leaf 1-
3kg, lid pan boiling 10-15 minute；Fish is 1:0.8-1:1.2 with the mass ratio of water；
(4) air-dry: after the fish after step (3) boiling being boiled takes out cooling, by fish by order arrangement end to end to cold on rustless steel steelframe
Air-dry dry, the water content of fish is processed to 40-60%；Ambient temperature controls at 15-30 DEG C, and blast velocity control is at 3-5m/s；
(5) secondary air-dries: the fish in step (4) is moved into hurricane drier and is dried, process the water content of fish to 15-20%；Environment
Temperature controls at 30-50 DEG C, and blast velocity control is at 3-5m/s；
(6) smoke system: moved in barn by the fish in step (5) and smoke system, make fuel with spice, utilize the heating of dust removal tobacco curing and anti-hole
Leading cigarette, smoking the time processed controls at 24-26h；
(7) savings: the fish in step (6) is taken out warehouse-in savings after cooling 2-3h；Savings temperature controls at 5-20 DEG C；
That is, pre-cooked dry fish smokes system and forms.
The method smoking pre-cooked dry fish the most according to claim 1, it is characterised in that in described step (3), fish and water
Mass ratio is 1:1.
The method smoking pre-cooked dry fish the most according to claim 1, it is characterised in that in described step (3), at the bottom of cold water pot
It is lined with vine of Flos Lonicerae 2kg or Rice dumpling leaf 2kg.
The method smoking pre-cooked dry fish the most according to claim 1, it is characterised in that in described step (4), fish aqueous
Amount processes to 42-55%；Ambient temperature controls at 20-30 DEG C, and blast velocity control is at 4-5m/s.
The method smoking pre-cooked dry fish the most according to claim 4, it is characterised in that the water content of described fish processes extremely
45%；Ambient temperature controls at 20-30 DEG C, and blast velocity control is at 5m/s.
The method smoking pre-cooked dry fish the most according to claim 1, it is characterised in that in described step (5), fish aqueous
Amount processes to 15-18%；Ambient temperature controls at 40-48 DEG C, and blast velocity control is at 4-5m/s.
The method smoking pre-cooked dry fish the most according to claim 6, it is characterised in that the water content of described fish processes extremely
16%；Ambient temperature controls at 40-48 DEG C, and blast velocity control is at 5m/s.
The most according to claim 1 smoke the method making pre-cooked dry fish, it is characterised in that in described step (6), spice is to see
Wind Jiao, oil tea wood flour, wind ball, pine cedar sawdust and/or white carbon.
The most according to claim 1 smoke the method making pre-cooked dry fish, it is characterised in that in described step (6), spice is agriculture
Family's Testa oryzae.
The most according to claim 8 smoke the method making pre-cooked dry fish, it is characterised in that described spice is to see wind Jiao 3-
4kg, oil tea wood flour 3-4kg, wind ball 1kg, pine cedar sawdust 5kg and Linesless charcoal 5kg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610564760.4A CN106174144A (en) | 2016-07-19 | 2016-07-19 | A kind of smoke the method making pre-cooked dry fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610564760.4A CN106174144A (en) | 2016-07-19 | 2016-07-19 | A kind of smoke the method making pre-cooked dry fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106174144A true CN106174144A (en) | 2016-12-07 |
Family
ID=57492945
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610564760.4A Withdrawn CN106174144A (en) | 2016-07-19 | 2016-07-19 | A kind of smoke the method making pre-cooked dry fish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106174144A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109549131A (en) * | 2019-01-28 | 2019-04-02 | 湖南水府农产品开发股份有限公司 | A kind of processing method of fire roasting fish |
| CN110150589A (en) * | 2019-06-27 | 2019-08-23 | 江永特色农副产品开发有限公司 | A kind of production method of smoked bean curd fish |
| CN115316616A (en) * | 2022-08-16 | 2022-11-11 | 贵州务川仡哈女食品有限公司 | Preparation method of wind-cured meat |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1533714A (en) * | 2003-03-28 | 2004-10-06 | 李国亮 | Method of smoking fish |
| CN101444310A (en) * | 2007-11-27 | 2009-06-03 | 天津市中英保健食品有限公司 | Method for preparing smoked fish |
| CN102258205A (en) * | 2011-08-29 | 2011-11-30 | 湖南省南北特食品有限公司 | Method for processing freshwater fish |
| CN105410746A (en) * | 2014-12-03 | 2016-03-23 | 吴兰平 | Smoked freshwater dace fillet |
-
2016
- 2016-07-19 CN CN201610564760.4A patent/CN106174144A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1533714A (en) * | 2003-03-28 | 2004-10-06 | 李国亮 | Method of smoking fish |
| CN101444310A (en) * | 2007-11-27 | 2009-06-03 | 天津市中英保健食品有限公司 | Method for preparing smoked fish |
| CN102258205A (en) * | 2011-08-29 | 2011-11-30 | 湖南省南北特食品有限公司 | Method for processing freshwater fish |
| CN105410746A (en) * | 2014-12-03 | 2016-03-23 | 吴兰平 | Smoked freshwater dace fillet |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109549131A (en) * | 2019-01-28 | 2019-04-02 | 湖南水府农产品开发股份有限公司 | A kind of processing method of fire roasting fish |
| CN110150589A (en) * | 2019-06-27 | 2019-08-23 | 江永特色农副产品开发有限公司 | A kind of production method of smoked bean curd fish |
| CN115316616A (en) * | 2022-08-16 | 2022-11-11 | 贵州务川仡哈女食品有限公司 | Preparation method of wind-cured meat |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20161207 |
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| WW01 | Invention patent application withdrawn after publication |