CN106333279A - Manufacturing process of fragrant and sweet dried wild fresh fish - Google Patents
Manufacturing process of fragrant and sweet dried wild fresh fish Download PDFInfo
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- CN106333279A CN106333279A CN201610731979.9A CN201610731979A CN106333279A CN 106333279 A CN106333279 A CN 106333279A CN 201610731979 A CN201610731979 A CN 201610731979A CN 106333279 A CN106333279 A CN 106333279A
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a manufacturing process of fragrant and sweet dried wild fresh fish. The manufacturing process includes the following six main steps of raw material processing, pickling to be tasty, cold air airing, agar soaking, hot air baking, honey coating and baking. During cold air airing, freshness of fresh fish can be kept to the greatest extent in the low-temperature airing dehydration process at the temperature of 10-14 DEG C; during hot air baking, the fish is fast sterilized and baked at the high temperature of 110-130 DEG C, baking and airing at the temperature of 85-95 DEG C and the temperature of 65-74 DEG C are carried out on the fish in a supplementing mode, and the process of honey coating is added between baking within the two temperature ranges, so that the dried wild fresh fish has a unique, fragrant and sweet mouthfeel, and baking quality is ensured. In addition, the process of agar soaking is added between cold air airing and hot air baking, the surface of the fresh fish is covered with an agar layer, it is ensured that nutrition of the fresh fish does not lose during hot air baking, the nutrient value of the dried fish is substantially improved, and the shelf life of the dried fish is greatly prolonged.
Description
Technical field
The present invention relates to food processing technology field, more specifically refer to that a kind of fragrant and sweet dried fish of wild fresh fish makes work
Skill.
Background technology
Clear stream Jiu Longhu abounds with the famous and precious fresh fish such as yellow xenocypris davidi fish meat, blunt snout bream, due to being rich in protein, oxidation three in this fresh fish
Methylamine and inosinic acid etc. are in delicate flavour material, therefore make the dish of food materials making with fresh fish, and not only delicious flavour induces one to eat
Be intended to, and nutritious, containing a lot of high-quality proteins and trace element, have reducing blood lipid, hypotensive, be easy to digestion, delay to decline
Wait for a long time advantage, be loved by the people.But the locality common people and visitor are limited to the amount of fresh fish, lead to substantial amounts of fresh fish resource
Wasting, how these valuable fresh fish utilizations of resources to be got up, to benefit for the local common people, becoming being total to of local knowledgeable people
With selection.Selecting for fresh fish to be processed into dried fish is the method being readily apparent that, but finds various in fresh fish process
Problem, or being that the dried fish mouthfeel processing is good, nutrient loss serious, or be that the shelf-life is shorter it is impossible to long-term store up
Deposit, etc., numerous, how wild fresh fish to be processed into delicious flavour, dried fish nutritious, with long preservation period becomes urgently
A difficult problem to be solved.
Content of the invention
For solving the above problems, the present invention provides a kind of fragrant and sweet dried fish manufacture craft of wild fresh fish, to provide for people
More delicious flavour, fragrance is tempting, nutritious, is easy to the fresh fish dried fish preserving for a long time.
The present invention adopts the following technical scheme that
A kind of fragrant and sweet dried fish manufacture craft of wild fresh fish, comprises the steps: a, Feedstock treating: select the fresh of fresh and healthy
Fish, gills after slaughtering and fish-bone, cleans up, filter moisture；B, pickle tasty: the fresh fish handled well is put into cure
In, pickle 2～3 hours；C, cold wind air-dry: put in cold wind air-dry machine by pickling tasty good fresh fish, in 10～14 DEG C follow
Air-dry 24 hours in ring cold wind；D, agar soak: the fresh fish after cold wind is air-dried puts into the aqueous agar solution of 0.05～0.15wt%
Middle immersion 20～40 minutes；E, air cooking: the fresh fish after aqueous agar solution is soaked is put in hot blast baking machine, respectively successively
110～130 DEG C of circulating air air-dries 1.5～2.5 hours, air-dries 4.5～5.5 in 85～95 DEG C of circulating air little
When；F, honey coating baking: the fresh fish processing through air cooking is taken out, after one layer of honey of coating, continues to put into air cooking
In machine, air-dry 9～10 hours in the circulating air after 65～74 DEG C, make dried fish.
Further, described processing method also includes step g, product packaging: after the dried fish cooling after air cooking, very
Empty package becomes the product of different size.
Further, described step b pickle tasty in cure include spiceleaf, cassia bark, fennel seeds, Chinese prickly ash, murraya paniculataJack, when
Return, galingal, anise, peppermint, cloves, fragrant sand, tangerine peel, Radix Glycyrrhizae, monosodium glutamate, refined salt, granulated sugar and soy sauce.
Further, during described step c fresh fish air-dries in cold wind air-dry machine, fresh fish is shared on mesh screen, every fresh fish
All non-overlapping copies, and the blowing direction of circulation cold air is changed at interval of 3 hours.
Further, appropriate spiceleaf, the banksia rose and cloves are added in the aqueous agar solution in described step d.
Further, described step e fresh fish 110～130 DEG C circulating air toast in, fresh fish press fish body thickness and
Size is shared on mesh screen, every fresh fish non-overlapping copies, thicker larger fresh fish near the air outlet of circulating air, and 110～
In 130 DEG C of circulating air baking, hot blast air-out direction is constant.
Further, described step e fresh fish, in 85～95 DEG C of circulating air toasts, follows at interval of 1 hour change
Ring hot blast air-out direction.
Further, described step f fresh fish, in 65～74 DEG C of circulating air toasts, follows at interval of 2 hour changes
Ring hot blast air-out direction.
Further, described honey coat thickness is 0.1～0.3cm.
From the above-mentioned description of this invention, compared to the prior art, the present invention has the advantage that
1st, the present invention adopts cold wind to air-dry and the dual processing of air cooking, and fresh fish is in 10～14 DEG C of low-temperature air-drying dehydration
The fresh of fresh fish can be kept to greatest extent it is ensured that nutrition and mouthfeel；During air cooking, first adopt 110～130 DEG C of high temperature fast
Fast sterilization is baked, more auxiliary two grades of middle temperature bakings in 85～95 DEG C and 65～74 DEG C air-dry, wherein, during two grades of middle temperature bakings air-dry
Between add one honey coating operation so as to form unique sweet it is ensured that baking quality.And, the present invention is in cold wind wind
Dry add agar to soak operation and air cooking between, fresh fish will put into aqueous agar solution and soak 30 minutes so that fresh fish table
Face is coated with one layer of agar, in air cooking it is ensured that the nutrition of fresh fish will not be run off, increases substantially the nutriture value of dried fish
Value, increases the mouthfeel of dried fish, extends the shelf life.
2nd, adding in aqueous agar solution of the present invention has spiceleaf, the banksia rose and cloves, and wherein, spiceleaf has stronger natural in itself
Antiseptic power, auxiliary enable to dried fish in agar there is higher ability of guaranteeing the quality, the shelf-life is more than 2 years.In addition, it is fragrant
When leaf, the banksia rose and cloves three's fragrance and agar are collocated with each other, unique fragrance and mouthfeel can be formed so that dried fish more may be used
Mouth is tempting.
3rd, in the present invention, cure selects this tradition of Radix Angelicae Sinensis, galingal, peppermint and anise, cassia bark, fennel seeds, Chinese prickly ash, cloves
Accelerating to remove the fishy smell of the flesh of fish, wherein galingal do not have ginger peppery to spices, auxiliary more can nourish the flesh of fish in spiced and Radix Angelicae Sinensis, inspire fish
The perfume (or spice) of meat itself is tender.In addition, adding spiceleaf, murraya paniculataJack, fragrant sand on the basis of spices, while further speeding up the removal of fish raw meat,
Add tangerine peel, Radix Glycyrrhizae so as to and the flesh of fish itself perfume (or spice) tender mutually promote, along with the sweet of honey coat so that this product
Product fragrance is more long tempting, the more sweet delicious food of mouthfeel, forms unique fragrant and sweet dried fish.
Specific embodiment
With reference to embodiment, the present invention is described in further detail.
A kind of fragrant and sweet dried fish manufacture craft of wild fresh fish, comprises the steps:
A, Feedstock treating: select the fresh fish of fresh and healthy, gill after slaughtering and fish-bone, be cleaned multiple times with clear water it is ensured that clear
After wash clean, filter moisture.
B, pickle tasty: fresh fish is put into by spiceleaf, cassia bark, fennel seeds, Chinese prickly ash, murraya paniculataJack, Radix Angelicae Sinensis, galingal, anise, thin
In lotus, cloves, fragrant sand, tangerine peel, Radix Glycyrrhizae, monosodium glutamate, refined salt, granulated sugar and the cure made by soy sauce, pickle under normal temperature 2～3 hours,
Make fresh fish completely tasty.
C, cold wind air-dry: share on the mesh screen in cold wind air-dry machine it is ensured that every fresh fish by pickling tasty good fresh fish
All non-overlapping copies, then temperature be 10～14 DEG C circulation cold air in air-dry 24 hours, the present embodiment cold wind temperature is preferably
In 12 DEG C, and cold wind air drying process, change the cold wind air-out direction of cold wind air-dry machine it is ensured that fresh fish is abundant at interval of 3 hours
Air-dry comprehensively, improve cold wind and air-dry quality.
D, agar soak: the fresh fish after cold wind is air-dried is completely immersed in the aqueous agar solution of 0.05～0.15wt%, leaching
Bubble 20～40 minutes.The aqueous agar solution of the preferred 0.1wt% of the present embodiment, soak time preferably 30 minutes, the fresh fish table after immersion
Face is coated with the agar layer of 0.1～0.5cm.
E, air cooking: the fresh fish after aqueous agar solution is soaked is shared on the mesh screen in hot blast baking machine, and every fresh
Fish shares arrangement, non-overlapping copies by fish body thickness and size, and thicker larger fresh fish goes out near hot blast baking machine circulating air
Air port.Subsequently, air-dry 1.5～2.5 hours in 110～130 DEG C of circulating air successively respectively, 85～95 DEG C of circulating air
In air-dry 4.5～5.5 hours.In hot blast baking machine baking process, when 110～130 DEG C of circulating airs toast, the present embodiment
Preferable temperature is 120 DEG C, and baking time is 2 hours, and hot blast air-out direction is constant；In 85～95 DEG C of circulating air baking
In, the present embodiment preferable temperature is 90 DEG C, and baking time is 5 hours, changes circulating air air-out side at interval of 1 hour
To.
F, honey coating baking: the fresh fish processing through air cooking is taken out, coating a layer thickness is 0.1～0.3cm's
After honey, continue to put in hot blast baking machine, air-dry 9～10 hours in the circulating air after 65～74 DEG C, make dried fish.Heat
In wind baking machine baking process, in 65～74 DEG C of circulating airs toast, the present embodiment preferable temperature is 70 DEG C, baking time
For 9 hours, change circulating air air-out direction at interval of 2 hours.
G, product packaging: after the dried fish cooling after air cooking, vacuum packet dresses up the product of different size.
In the present invention, cure selects Radix Angelicae Sinensis, galingal, peppermint and this tradition five of anise, cassia bark, fennel seeds, Chinese prickly ash, cloves
Accelerating to remove the fishy smell of the flesh of fish, wherein galingal do not have ginger peppery to perfume (or spice), auxiliary more can nourish the flesh of fish in spiced and Radix Angelicae Sinensis, inspire the flesh of fish
The perfume (or spice) of itself is tender.In addition, adding spiceleaf, murraya paniculataJack, fragrant sand on the basis of spices, while further speeding up the removal of fish raw meat, add
Plus tangerine peel, Radix Glycyrrhizae so as to and the flesh of fish itself perfume (or spice) tender mutually promote, along with the sweet of honey coat so that this product
Fragrance is more long tempting, the more sweet delicious food of mouthfeel, forms unique fragrant and sweet dried fish.
The present invention adopts cold wind to air-dry and the dual processing of air cooking, and wherein fresh fish is in 12 DEG C of low-temperature air-drying dehydration
Middle can keep the fresh of fresh fish to greatest extent it is ensured that nutrition and mouthfeel；During air cooking, first adopt 120 DEG C of high temperature quick
Sterilization is baked, more auxiliary two grades of middle temperature bakings in 90 DEG C and 70 DEG C air-dry, and in middle temperature baking air drying process, constantly changes wind
To so that the cure on fresh fish and fresh fish surface can toast air-dries it is ensured that baking quality comprehensively.And, the present invention is in cold wind
Air-dry and add agar to soak operation and air cooking between, fresh fish will put into aqueous agar solution and soak 30 minutes so that fresh fish
Surface is coated with one layer of agar, in air cooking it is ensured that the nutrition of fresh fish will not be run off, increases substantially the nutriture value of dried fish
Value.Meanwhile, adding in aqueous agar solution has spiceleaf, the banksia rose and cloves, and wherein, spiceleaf has stronger natural anticorrosion energy in itself
Power, auxiliary enable to dried fish in agar there is permanent ability of guaranteeing the quality, the shelf-life is more than 2 years.In addition, spiceleaf, the banksia rose
When being collocated with each other with cloves three's fragrance and agar, unique fragrance and mouthfeel can be formed so that dried fish is more good to eat tempting.
Above are only the specific embodiment of the present invention, but the design concept of the present invention is not limited thereto, all utilize this
Design carries out the change of unsubstantiality to the present invention, all should belong to the behavior invading the scope of the present invention.
Claims (9)
1. a kind of fragrant and sweet dried fish manufacture craft of wild fresh fish is it is characterised in that comprise the steps: a, Feedstock treating: selects
The fresh fish of fresh and healthy, gills after slaughtering and fish-bone, cleans up, filter moisture；B, pickle tasty: fresh by handle well
Fish is put in cure, pickles 2～3 hours；C, cold wind air-dry: put in cold wind air-dry machine by pickling tasty good fresh fish, 10
Air-dry 24 hours in～14 DEG C of circulation cold air；D, agar soak: the fresh fish after cold wind is air-dried puts into 0.05～0.15wt%'s
Soak 20～40 minutes in aqueous agar solution；E, air cooking: the fresh fish after aqueous agar solution is soaked puts into hot blast baking machine
Interior, air-dry 1.5～2.5 hours in 110～130 DEG C of circulating air successively respectively, air-dry in 85～95 DEG C of circulating air
4.5～5.5 hours；F, honey coating baking: the fresh fish processing through air cooking is taken out, after one layer of honey of coating, continues to put
Enter in hot blast baking machine, air-dry 9～10 hours in the circulating air after 65～74 DEG C, make dried fish.
2. a kind of wild fresh fish according to claim 1 fragrant and sweet dried fish manufacture craft it is characterised in that: described processing
Method also includes step g, product packaging: after the dried fish cooling after air cooking, vacuum packet dresses up the product of different size.
3. a kind of wild fresh fish according to claim 1 fragrant and sweet dried fish manufacture craft it is characterised in that: described step
B pickle tasty in cure include spiceleaf, cassia bark, fennel seeds, Chinese prickly ash, murraya paniculataJack, Radix Angelicae Sinensis, galingal, anise, peppermint, cloves, perfume (or spice)
Sand, tangerine peel, Radix Glycyrrhizae, monosodium glutamate, refined salt, granulated sugar and soy sauce.
4. a kind of wild fresh fish according to claim 1 fragrant and sweet dried fish manufacture craft it is characterised in that: described step
During c fresh fish air-dries in cold wind air-dry machine, fresh fish is shared on mesh screen, the equal non-overlapping copies of every fresh fish, and at interval of 3 hours
The blowing direction of change circulation cold air.
5. a kind of wild fresh fish according to claim 1 fragrant and sweet dried fish manufacture craft it is characterised in that: described step
Appropriate spiceleaf, the banksia rose and cloves is added in aqueous agar solution in d.
6. a kind of wild fresh fish according to claim 1 fragrant and sweet dried fish manufacture craft it is characterised in that: described step
E fresh fish in 110～130 DEG C of circulating air toasts, share on mesh screen by fish body thickness and size, every fresh fish by fresh fish
Non-overlapping copies, thicker larger fresh fish hot blast in the air outlet of circulating air, and 110～130 DEG C of circulating air baking
Air-out direction is constant.
7. a kind of wild fresh fish according to claim 1 fragrant and sweet dried fish manufacture craft it is characterised in that: described step
E fresh fish, in 85～95 DEG C of circulating air toasts, changes circulating air air-out direction at interval of 1 hour.
8. a kind of wild fresh fish according to claim 1 fragrant and sweet dried fish manufacture craft it is characterised in that: described step
F fresh fish, in 65～74 DEG C of circulating air toasts, changes circulating air air-out direction at interval of 2 hours.
9. a kind of wild fresh fish according to claim 1 fragrant and sweet dried fish manufacture craft it is characterised in that: described honey
Coat thickness is 0.1～0.3cm.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610731979.9A CN106333279A (en) | 2016-08-26 | 2016-08-26 | Manufacturing process of fragrant and sweet dried wild fresh fish |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610731979.9A CN106333279A (en) | 2016-08-26 | 2016-08-26 | Manufacturing process of fragrant and sweet dried wild fresh fish |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107997023A (en) * | 2017-12-19 | 2018-05-08 | 开原市嬴德肉禽有限责任公司 | A kind of flavor dired chicken meat |
| CN111436579A (en) * | 2020-04-01 | 2020-07-24 | 上海海洋大学 | Preparation method of shaddock-flavored honey-flavored grass carp dried meat slices |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102246978A (en) * | 2011-05-31 | 2011-11-23 | 杭州千岛湖永成绿色食品有限公司 | Low-temperature making process of flavored dried fish with low salt |
| CN102697094A (en) * | 2012-05-24 | 2012-10-03 | 太仓市飞凤食品有限公司 | Preparation method of dried black carps |
-
2016
- 2016-08-26 CN CN201610731979.9A patent/CN106333279A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102246978A (en) * | 2011-05-31 | 2011-11-23 | 杭州千岛湖永成绿色食品有限公司 | Low-temperature making process of flavored dried fish with low salt |
| CN102697094A (en) * | 2012-05-24 | 2012-10-03 | 太仓市飞凤食品有限公司 | Preparation method of dried black carps |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107997023A (en) * | 2017-12-19 | 2018-05-08 | 开原市嬴德肉禽有限责任公司 | A kind of flavor dired chicken meat |
| CN111436579A (en) * | 2020-04-01 | 2020-07-24 | 上海海洋大学 | Preparation method of shaddock-flavored honey-flavored grass carp dried meat slices |
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