CN106360434A - 一种鱼干的加工方法 - Google Patents
一种鱼干的加工方法 Download PDFInfo
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- CN106360434A CN106360434A CN201610763486.3A CN201610763486A CN106360434A CN 106360434 A CN106360434 A CN 106360434A CN 201610763486 A CN201610763486 A CN 201610763486A CN 106360434 A CN106360434 A CN 106360434A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 127
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- 238000003860 storage Methods 0.000 claims abstract description 11
- 239000004575 stone Substances 0.000 claims abstract description 7
- 210000001015 abdomen Anatomy 0.000 claims abstract description 4
- 210000001835 viscera Anatomy 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims description 17
- 238000002386 leaching Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 238000009938 salting Methods 0.000 claims description 5
- 210000005252 bulbus oculi Anatomy 0.000 claims description 3
- 210000000887 face Anatomy 0.000 claims description 3
- 235000015598 salt intake Nutrition 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 235000013372 meat Nutrition 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 239000004278 EU approved seasoning Substances 0.000 abstract description 2
- 235000013348 organic food Nutrition 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 235000019600 saltiness Nutrition 0.000 abstract description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 2
- 239000012267 brine Substances 0.000 abstract 2
- 238000005520 cutting process Methods 0.000 abstract 2
- 238000005554 pickling Methods 0.000 abstract 2
- 235000002639 sodium chloride Nutrition 0.000 abstract 2
- 239000011780 sodium chloride Substances 0.000 abstract 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract 2
- 210000002816 gill Anatomy 0.000 abstract 1
- 238000007654 immersion Methods 0.000 abstract 1
- 238000003825 pressing Methods 0.000 abstract 1
- 238000003892 spreading Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 230000003760 hair shine Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了一种鱼干的加工方法:①剖鱼:剖开鱼腹,将内脏、鱼腮除去;②腌鱼:把剖好的鱼放进缸、罐或盆内,均匀撒上食盐;食盐用量为鲜鱼重的48~50%;将缸、罐或盆盖好;2天后,开盖检查,当发现有卤水渗出时,在鱼上压上石块等重物,以使卤水全部腌没鱼体;腌浸时间不能过长;③晒鱼 ④贮鱼:晒干的鱼需摊晾再贮存。本发明提供了一种方便快捷、健康、卫生,储存时间长的鱼干的加工工艺。原料无污染,营养价值高;同时不加入其它化学调味料,使得味道自然鲜美。加工后的鱼干,方便食用,经济价值可观。本发明中的鱼干咸淡均匀,能够保持鱼干的鲜嫩、原味,肉质有弹性,有嚼劲,减少了营养流失,且储存时间较长,是有机食品。
Description
技术领域
本发明涉及一种鱼类的加工方法,尤其是一种鱼干的加工方法。
背景技术
晒鱼干,就是为了保存。但营养价值会保留一部分,也会损失一部分。在晾晒过程中,会有一些细菌侵入,在制作过程中,要高温消毒。凉拌的话,要开水浸泡后食用。鱼干,就是肉或鱼经过调味和干燥制成的产品。随着水分含量的降低,其中的营养物质得到浓缩,蛋白质含量高达45%以上。所以,它们是补充蛋白质的好食物。在正餐缺乏蛋白质食品时,或是用面包之类充饥时,加点鱼干做零食,可以有效地补充营养。
目前,鱼干的加工工艺具有多种,然而存在以下缺点:1、腌制时间过长,造成营养成分大量损失,对人的身体健康不利;2、储存时间过短,易产生亚硝酸盐,也对人的身体健康不利;3、口感不佳,味道不均匀不地道。
发明内容
本发明的目的是提供一种鱼干的加工方法。
这种鱼干的加工方法由以下步骤组成:
①剖鱼:剖开鱼腹,将内脏、鱼腮除去;
②腌鱼:把剖好的鱼放进缸、罐或盆内,均匀撒上食盐,将盐均匀地擦敷在鱼体、鱼鳃、吞刀、眼球及钓孔内;食盐用量为鲜鱼重的48~50%;将缸、罐或盆盖好;2-3天后,开盖检查,当发现有卤水渗出时,在鱼上压上石块等重物,以使卤水全部腌没鱼体;腌浸时间不能过长;
③晒鱼:鱼腌好后即起晒;起晒前,先将鱼上面的盐污刷洗掉;起晒时,将鱼整齐地排放在平面晒垫用具上,鱼背朝下,鱼尾向阳;在晒鱼过程中,要经常翻晒,0.5-1千克以上的鱼要翻晒3~5次;待鱼晒到八到九成干时,将鱼收起,用石头再压到晚上,使鱼平整;第二天晒到全干;
④贮鱼:晒干的鱼需要摊晾再贮存,否则保存不会长久。
所述②腌鱼的腌浸时间:春季夏季多雨水故5~7天,秋季冬季干燥7~15天。
所述①剖鱼时的鱼鳞不要除去,因为它能延长贮存的时间。
所述④贮鱼的贮存:方法是在缸、罐或盆内垫上干净白纸,然后将鱼干尾帮压头部一层层放进缸、罐或盆内,逐层压紧它们;最上面一层,鱼背一般向上面。
发明的有益效果:
本发明提供了一种方便快捷、健康、卫生,储存时间长的鱼干的加工工艺。原料无污染,营养价值高;同时不加入其它化学调味料,使得味道自然鲜美。加工后的鱼干,方便食用,经济价值可观。本发明中的鱼干咸淡均匀,能够保持鱼干的鲜嫩、原味,肉质有弹性,有嚼劲,减少了营养流失,且储存时间较长,是有机食品。
具体实施方式
实施例:
这种鱼干的加工方法由以下步骤组成:
①剖鱼:剖开鱼腹,将内脏、鱼腮除去;
②腌鱼:把剖好的鱼放进缸、罐或盆内,均匀撒上食盐,将盐均匀地擦敷在鱼体、鱼鳃、吞刀、眼球及钓孔内;食盐用量为鲜鱼重的48~50%;将缸、罐或盆盖好;2-3天后,开盖检查,当发现有卤水渗出时,在鱼上压上石块等重物,以使卤水全部腌没鱼体;腌浸时间不能过长;
③晒鱼:鱼腌好后即起晒;起晒前,先将鱼上面的盐污刷洗掉;起晒时,将鱼整齐地排放在平面晒垫用具上,鱼背朝下,鱼尾向阳;在晒鱼过程中,要经常翻晒,0.5-1千克以上的鱼要翻晒3~5次;待鱼晒到八到九成干时,将鱼收起,用石头再压到晚上,使鱼平整;第二天晒到全干;
④贮鱼:晒干的鱼需要摊晾再贮存,否则保存不会长久。
所述②腌鱼的腌浸时间:春季夏季多雨水故5~7天,秋季冬季干燥7~15天。
所述①剖鱼时的鱼鳞不要除去,因为它能延长贮存的时间。
所述④贮鱼的贮存:方法是在缸、罐或盆内垫上干净白纸,然后将鱼干尾帮压头部一层层放进缸、罐或盆内,逐层压紧它们;最上面一层,鱼背一般向上面。
Claims (4)
1.一种鱼干的加工方法,其特征是:由以下步骤组成:
①剖鱼:剖开鱼腹,将内脏、鱼腮除去;
②腌鱼:把剖好的鱼放进缸、罐或盆内,均匀撒上食盐,将盐均匀地擦敷在鱼体、鱼鳃、吞刀、眼球及钓孔内;食盐用量为鲜鱼重的48~50%;将缸、罐或盆盖好;2-3天后,开盖检查,当发现有卤水渗出时,在鱼上压上石块等重物,以使卤水全部腌没鱼体;腌浸时间不能过长;
③晒鱼:鱼腌好后即起晒;起晒前,先将鱼上面的盐污刷洗掉;起晒时,将鱼整齐地排放在平面晒垫用具上,鱼背朝下,鱼尾向阳;在晒鱼过程中,要经常翻晒,0.5-1千克以上的鱼要翻晒3~5次;待鱼晒到八到九成干时,将鱼收起,用石头再压到晚上,使鱼平整;第二天晒到全干;
④贮鱼:晒干的鱼需要摊晾再贮存,否则保存不会长久。
2.根据权利要求1所述的一种鱼干的加工方法,其特征在于:所述②腌鱼的腌浸时间:春季夏季多雨水故5~7天,秋季冬季干燥7~15天。
3.根据权利要求1所述的一种鱼干的加工方法,其特征在于:所述①剖鱼时的鱼鳞不要除去,因为它能延长贮存的时间。
4.根据权利要求1所述的一种鱼干的加工方法,其特征在于:所述④贮鱼的贮存:方法是在缸、罐或盆内垫上干净白纸,然后将鱼干尾帮压头部一层层放进缸、罐或盆内,逐层压紧它们;最上面一层,鱼背一般向上面。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110623227A (zh) * | 2019-10-23 | 2019-12-31 | 刘传培 | 一种风干鱼的加工方法 |
CN113331364A (zh) * | 2021-04-20 | 2021-09-03 | 杭州建丰农业开发有限公司 | 一种三白潭鱼干加工方法 |
-
2016
- 2016-08-29 CN CN201610763486.3A patent/CN106360434A/zh active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110623227A (zh) * | 2019-10-23 | 2019-12-31 | 刘传培 | 一种风干鱼的加工方法 |
CN113331364A (zh) * | 2021-04-20 | 2021-09-03 | 杭州建丰农业开发有限公司 | 一种三白潭鱼干加工方法 |
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