CN107183577A - A kind of bulk dace of local flavor is dry and preparation method thereof - Google Patents
A kind of bulk dace of local flavor is dry and preparation method thereof Download PDFInfo
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- CN107183577A CN107183577A CN201710369054.9A CN201710369054A CN107183577A CN 107183577 A CN107183577 A CN 107183577A CN 201710369054 A CN201710369054 A CN 201710369054A CN 107183577 A CN107183577 A CN 107183577A
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- dace
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- carbon dioxide
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- local flavor
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- 241000594011 Leuciscus leuciscus Species 0.000 title claims abstract description 75
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 31
- 235000019634 flavors Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 66
- 238000000605 extraction Methods 0.000 claims abstract description 47
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 33
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 33
- 241000251468 Actinopterygii Species 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 11
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 9
- 239000008158 vegetable oil Substances 0.000 claims abstract description 9
- 238000012856 packing Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000013305 food Nutrition 0.000 claims abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 14
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 240000008574 Capsicum frutescens Species 0.000 claims description 5
- 244000304337 Cuminum cyminum Species 0.000 claims description 5
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 5
- 239000001390 capsicum minimum Substances 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000011017 operating method Methods 0.000 claims description 2
- 230000009467 reduction Effects 0.000 claims description 2
- 238000000194 supercritical-fluid extraction Methods 0.000 claims description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 9
- 239000000126 substance Substances 0.000 abstract description 4
- 230000008859 change Effects 0.000 abstract description 2
- 230000007613 environmental effect Effects 0.000 abstract description 2
- 229910001385 heavy metal Inorganic materials 0.000 abstract description 2
- 244000005700 microbiome Species 0.000 abstract description 2
- 231100000252 nontoxic Toxicity 0.000 abstract description 2
- 230000003000 nontoxic effect Effects 0.000 abstract description 2
- 239000003960 organic solvent Substances 0.000 abstract description 2
- 231100000614 poison Toxicity 0.000 abstract description 2
- 230000007096 poisonous effect Effects 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 239000002904 solvent Substances 0.000 abstract description 2
- 230000008569 process Effects 0.000 description 5
- 244000089698 Zanthoxylum simulans Species 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 125000003118 aryl group Chemical group 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000011803 sesame oil Nutrition 0.000 description 3
- 239000008159 sesame oil Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 241001506940 Alpinia japonica Species 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 241000703788 Cirrhinus molitorella Species 0.000 description 1
- 241000252210 Cyprinidae Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000303040 Glycyrrhiza glabra Species 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 241000183294 Scleropages formosus Species 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 235000011477 liquorice Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- 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 invention belongs to dried fish leisure food manufacture field, a kind of bulk dace of local flavor is disclosed dry and preparation method thereof.The method comprising the steps of：Select the dace dry raw material that mass water content is 20 55%；By dry operating pressure, operating temperature and the carbon dioxide flow for being fitted into supercritical carbon dioxide extracting kettle, setting extraction kettle of dace, then to the dry progress supercritical carbon dioxide extracting of dace in extraction kettle；After extraction terminates, the pressure of extraction kettle is reduced, carbon dioxide is set to change into gaseous state by supercriticality, the volume of carbon dioxide becomes the big volumetric expansion for further making dace dry in dace is dry, flavoring is added, vegetable oil is added, loaded in packing container, sterilize simultaneously, produce the dry finished product of the bulk dace of local flavor.Extraction solvent it is nontoxic, harmless, do not burn, do not explode, chemical inertness, production process environmental protection；The dried fish quality better of production, it is safe：Without microorganism, heavy metal, organic solvent, protein source class poisonous and harmful substance.
Description
Technical field
The invention belongs to dried fish leisure food manufacture field, more particularly to a kind of bulk dace of local flavor does and its preparation side
Method.
Background technology
Dace (Cirrhinus molitorella), Cyprinidae labeoninae dace category is belonged on taxology, is that south China is important
One of economic fish, its yield accounts for the 1/3 of Pearl River Delta fresh water fishery yield.Because its meat delicacy, delicious, yield are big, single
Production is high, moderate and has good quality, and is the situation of selling well aquatic products in market.
Current dace leisure product processing method mainly includes following main points：(1) working process：Raw material fish is cleaned into impurity elimination
Deng；(2) salt marsh is rinsed；(3) it is fried：Oil is put into Fryer and is heated to after 150 DEG C of oil temperature, beginning is fried, fries to fish block table
Face is in light brown；(4) seasoning：Baste is configured to white granulated sugar, monosodium glutamate, Alpinia japonica powder, anise, cloves, cassia bark, liquorice beverage etc.,
Dace after fried is directly immersed in immersion 10-20min in 50-75 DEG C of baste.
In above-mentioned manufacturing procedure, fried is very important process.The main function of fried process is to become raw material fish
It is loose, while being allowed to produce some fragrance matters at high temperature, but it is due to that frying temperature is too high, equally easily produces some shadows
Ring the composition of food security.
The content of the invention
In order to solve the part of shortcoming and defect present in above-mentioned prior art, primary and foremost purpose of the invention is offer one
Plant the dry preparation method of the bulk dace of local flavor；It is bulk that this method replaces fried process to carry out dried fish using supercritical carbon dioxide
Softening, then a kind of bulk dace of the local flavor of unique flavor of auxiliary baste production is dry.
Another object of the present invention is to provide a kind of dace of bulk softening to do.
The object of the invention is achieved through the following technical solutions：
A kind of dry preparation method of bulk dace of local flavor, this method includes following operating procedure：
(1) raw material is selected：Select the dace dry raw material that mass water content is 20-55%；
(2) feed：Above-mentioned raw materials are fitted into supercritical carbon dioxide extracting kettle, the dry 1/2- for accounting for extraction kettle volume of dace
1/4；
(3) extract：Operating pressure, operating temperature and the carbon dioxide flow of extraction kettle are set, then in extraction kettle
Dace dry carry out supercritical carbon dioxide extracting；
(4) it is depressured bulk：After extraction terminates, the pressure of extraction kettle is reduced, carbon dioxide is converted by supercriticality
Into gaseous state, the volume of the dry interior carbon dioxide of dace becomes the big volumetric expansion for further making dace dry, and structure becomes loose；
(5) seasoning：By the dace dry in mass ratio 1 after swollen dredge:1-1.5 ratio directly and flavoring for mixture, is adjusted
Taste dace does；
(6) sterilize, pack：To the dry middle addition vegetable oil of seasoning dace, while loading in packing container, sterilization produces wind
Taste the is bulk dry finished product of dace.
The dry volume of step (2) described dace is preferably account for extraction kettle volume 1/3.
Step (2) the supercritical carbon dioxide extracting kettle is volume 5-3000L supercritical fluid extraction container, pressure-bearing
Ability is 50-60MPa.
The operating pressure of step (3) described extraction kettle is 30-50MPa, and operating temperature is 40-60 DEG C；The carbon dioxide
Flow is per kilogram raw material 10-20 kilograms of carbon dioxide per hour；The time of the supercritical carbon dioxide extracting is 3-15 points
Clock.
It is to open dropping valve that step (4) pressure by extraction kettle, which is reduced, pressure is classified as 0.
Step (5) flavoring is made up of following component by mass percentage：Fermented soya bean 35~39%, capsicum 35~
39%th, soy sauce 9~10%, Chinese prickly ash 0.9~1.1%, cumin 0.50~0.6%, monosodium glutamate 5~6%, chicken powder 4~5%, cooking wine 0.5
~1%, chicken powder 4~5%, salt 2~4%.
The consumption of step (6) described vegetable oil is the 10-50% of seasoning dace dry mass.
A kind of bulk dace of local flavor prepared according to above-mentioned preparation method does.
The present invention principle be：Dried fish is carried out in short-term extraction process in extraction kettle, can will be partly adhered to surface
Rotten fish oil and microorganism, heavy metal, organic solvent, protein source class poisonous and harmful substance are removed, after being conducive in product
Taste with sweet and sour flavor is presented；Quick pressure reduction operation can make to burst inside dace dry raw material in extraction kettle afterwards, so that
The structure of dried fish becomes more loose, and flavoring enters fish body after loose fish body structure is also beneficial to, and product is presented special
Different local flavor.
The present invention compared with the prior art, has the following advantages and beneficial effect：
The present invention solves the side effect to product that fried process is brought, while harder dried fish is become bulk,
Flavoring enters fish body after being conducive to, and makes product that special local flavor is presented；Extraction solvent it is nontoxic, harmless, do not burn, it is not quick-fried
Fried, chemical inertness, production process environmental protection；The security of other product has further raising.
Specific implementation method
With reference to embodiment, the present invention is described in further detail, but the implementation of the present invention is not limited to this.
Dace used in following examples is dry to derive from marketable material, and vegetable oil is benefit Hai Jiali " golden dragonfish "；Extraction
Kettle is that Jiangsu Hongbo Machinery Manufacture Co., Ltd. is production, and volume is 50L, and bearing capacity is 50MPa.
Embodiment 1
1st, 10Kg sizes are chosen suitable, well, the preferable dace of homogeneity does (mass water content is 20-55%) to quality.
2nd, above-mentioned dace is done and be fitted into supercritical carbon dioxide extracting kettle, dace is dry to account for the 1/2 of extraction kettle volume；Setting
Extraction kettle pressure is 30MPa, and extraction kettle temperature is 40 DEG C, and carbon dioxide flow is 15 kilograms per hour of per kilogram raw material.
3rd, CO 2 high pressure pump is opened, the pressure and temperature of kettle to be extracted reaches setting operating pressure and operating temperature
Afterwards, start extraction, after extracting 10 minutes, stop extracting and simultaneously reclaim carbon dioxide in extraction kettle.Gas collection is completed in extraction kettle
Afterwards, extraction kettle is down into normal pressure to open, dried fish is taken out.
4th, 10Kg flavorings are prepared, flavoring is by following component composition by mass percentage：Fermented soya bean 35%, capsicum
39%th, soy sauce 9%, Chinese prickly ash 1%, cumin 0.50%, monosodium glutamate 5%, chicken powder 4%, cooking wine 0.5%, chicken powder 4%, salt 2%.
5th, the dace of taking-up is done and flavoring in mass ratio 1:1 mixing, obtains seasoning dace and does；In being done to seasoning dace
15 kilograms of vegetable oil are added, mix uniform, while loading in packing container, sterilization produces the bulk dace dryed product of local flavor.
Products obtained therefrom is with sweet and sour flavor, salted cake fried in sesame oil and flavoring are mixed, aromatic flavour；Solid and liquid component collocation in product
Rationally, entirety is glossy reflects, tasty tempting；It is bulk that dace does micro- Huang, spicy delicious, existing chewy texture, the sense for not having " too hard " again
Feel.
Embodiment 2
1st, 10Kg sizes are chosen suitable, well, the preferable dace of homogeneity does (mass water content is 20-55%) to quality.
2nd, above-mentioned dace is done and be fitted into supercritical carbon dioxide extracting kettle, dace is dry to account for the 1/4 of extraction kettle volume；Setting
Extraction kettle pressure is 40MPa, and extraction kettle temperature is 60 DEG C, and carbon dioxide flow is 10 kilograms per hour of per kilogram raw material.
3rd, CO 2 high pressure pump is opened, the pressure and temperature of kettle to be extracted reaches setting operating pressure and operating temperature
Afterwards, start extraction, after extracting 5 minutes, stop extracting and simultaneously reclaim carbon dioxide in extraction kettle.Gas collection is completed in extraction kettle
Afterwards, extraction kettle is down into normal pressure to open, dried fish is taken out.
4th, 15Kg flavorings are prepared, flavoring is by following component composition by mass percentage：Fermented soya bean 39%, capsicum
35%th, soy sauce 9%, Chinese prickly ash 1%, cumin 0.50%, monosodium glutamate 5%, chicken powder 4%, cooking wine 0.5%, chicken powder 4%, salt 2%.
5th, the dace of taking-up is done and flavoring in mass ratio 1:1.5 mixing, obtain seasoning dace and do；It is dry to seasoning dace
15 kilograms of vegetable oil of middle addition, mix uniform, while loading in packing container, sterilization produces the bulk dace dryed product of local flavor.
Products obtained therefrom is with sweet and sour flavor, salted cake fried in sesame oil and flavoring are mixed, aromatic flavour；Solid and liquid component collocation in product
Rationally, entirety is glossy reflects, tasty tempting；It is bulk that dace does micro- Huang, spicy delicious, existing chewy texture, the sense for not having " too hard " again
Feel.
Embodiment 3
1st, 10Kg sizes are chosen suitable, well, the preferable dace of homogeneity does (mass water content is 20-55%) to quality.
2nd, above-mentioned dace is done and be fitted into supercritical carbon dioxide extracting kettle, dace is dry to account for the 1/3 of extraction kettle volume；Setting
Extraction kettle pressure is 50MPa, and extraction kettle temperature is 50 DEG C, and carbon dioxide flow is 20 kilograms per hour of per kilogram raw material.
3rd, CO 2 high pressure pump is opened, the pressure and temperature of kettle to be extracted reaches setting operating pressure and operating temperature
Afterwards, start extraction, after extracting 15 minutes, stop extracting and simultaneously reclaim carbon dioxide in extraction kettle.Gas collection is completed in extraction kettle
Afterwards, extraction kettle is down into normal pressure to open, dried fish is taken out.
4th, 10Kg flavorings are prepared, flavoring is by following component composition by mass percentage：Fermented soya bean 35%, capsicum
35%th, soy sauce 10%, Chinese prickly ash 0.9%, cumin 0.6%, monosodium glutamate 6%, chicken powder 4.5%, cooking wine 1%, chicken powder 4%, salt 3%.
5th, the dace of taking-up is done and flavoring in mass ratio 1:1.2 mixing, obtain seasoning dace and do；It is dry to seasoning dace
15 kilograms of vegetable oil of middle addition, mix uniform, while loading in packing container, sterilization produces the bulk dace dryed product of local flavor.
Products obtained therefrom is with sweet and sour flavor, salted cake fried in sesame oil and flavoring are mixed, aromatic flavour；Solid and liquid component collocation in product
Rationally, entirety is glossy reflects, tasty tempting；It is bulk that dace does micro- Huang, spicy delicious, existing chewy texture, the sense for not having " too hard " again
Feel.
Above-described embodiment is preferably embodiment, but embodiments of the present invention are not by above-described embodiment of the invention
Limitation, other any Spirit Essences without departing from the present invention and the change made under principle, modification, replacement, combine, simplification,
Equivalent substitute mode is should be, is included within protection scope of the present invention.
Claims (8)
1. a kind of dry preparation method of bulk dace of local flavor, it is characterised in that：This method includes following operating procedure：
(1) raw material is selected：Select the dace dry raw material that mass water content is 20-55%；
(2) feed：Above-mentioned raw materials are fitted into supercritical carbon dioxide extracting kettle, the dry 1/2-1/4 for accounting for extraction kettle volume of dace；
(3) extract：Operating pressure, operating temperature and the carbon dioxide flow of extraction kettle are set, then to the dace in extraction kettle
Dried fish carries out supercritical carbon dioxide extracting；
(4) it is depressured bulk：After extraction terminates, the pressure of extraction kettle is reduced, carbon dioxide is changed into gas by supercriticality
Body state, the volume of the dry interior carbon dioxide of dace becomes the big volumetric expansion for further making dace dry, and structure becomes loose；
(5) seasoning：By the dace dry in mass ratio 1 after swollen dredge:1-1.5 ratio directly and flavoring for mixture, obtains seasoning dace
Dried fish；
(6) sterilize, pack：To the dry middle addition vegetable oil of seasoning dace, while loading in packing container, sterilization produces local flavor swollen
The loose dry finished product of dace.
2. a kind of dry preparation method of the bulk dace of local flavor according to claim 1, it is characterised in that：Step (3) is described
Dace is dry to account for the 1/3 of extraction kettle volume.
3. a kind of dry preparation method of the bulk dace of local flavor according to claim 1, it is characterised in that：Step (3) is described
Supercritical carbon dioxide extracting kettle is volume 5-3000L supercritical fluid extraction container, and bearing capacity is 50-60MPa.
4. a kind of dry preparation method of the bulk dace of local flavor according to claim 1, it is characterised in that：Step (4) is described
The operating pressure of extraction kettle is 30-50MPa, and operating temperature is 40-60 DEG C；The carbon dioxide flow is per kilogram raw material per small
When 10-20 kilograms of carbon dioxide；The time of the supercritical carbon dioxide extracting is 3-15 minutes.
5. a kind of dry preparation method of the bulk dace of local flavor according to claim 1, it is characterised in that：Step (4) is described
It is to open dropping valve by the pressure reduction of extraction kettle, pressure is classified as 0.
6. a kind of dry preparation method of the bulk dace of local flavor according to claim 1, it is characterised in that：Step (5) is described
Flavoring is made up of following component by mass percentage：Fermented soya bean 35~39%, capsicum 35~39%, soy sauce 9~10%, flower
Green pepper 0.9~1.1%, cumin 0.50~0.6%, monosodium glutamate 5~6%, chicken powder 4~5%, cooking wine 0.5~1%, chicken powder 4~5%, food
Salt 2~4%.
7. a kind of dry preparation method of the bulk dace of local flavor according to claim 1, it is characterised in that：Step (6) is described
The consumption of vegetable oil is the 10-50% of seasoning dace dry mass.
8. the bulk dace of local flavor that a kind of preparation method according to claim 1 is prepared does.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107865341A (en) * | 2017-11-29 | 2018-04-03 | 荣成市飞创科技有限公司 | A kind of preparation method of silverfish dried fish |
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| CN104187434A (en) * | 2014-07-25 | 2014-12-10 | 南京财经大学 | Modified germinated brown rice extrusion puffed food and processing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107865341A (en) * | 2017-11-29 | 2018-04-03 | 荣成市飞创科技有限公司 | A kind of preparation method of silverfish dried fish |
| CN107865341B (en) * | 2017-11-29 | 2021-03-30 | 荣成市飞创科技有限公司 | Preparation method of dried whitebait |
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Application publication date: 20170922 |