CN108523035A - A kind of low-fat flavour dace dried meat floss and its simple making method - Google Patents
A kind of low-fat flavour dace dried meat floss and its simple making method Download PDFInfo
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- CN108523035A CN108523035A CN201810356466.3A CN201810356466A CN108523035A CN 108523035 A CN108523035 A CN 108523035A CN 201810356466 A CN201810356466 A CN 201810356466A CN 108523035 A CN108523035 A CN 108523035A
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- fish
- floss
- dried meat
- dace
- flesh
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- 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
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- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Marine Sciences & Fisheries (AREA)
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Abstract
The invention belongs to dried meat floss snack food manufacture field, a kind of low-fat flavour dace dried meat floss and its simple making method are disclosed.Fabrication processing is：The broken production pine → baking → packaging of breading is dried → is cut in raw material fish → pre-treatment → flesh of fish slitting → seasoning →.The present invention is compared to conventional method, this method does not have boiling and fries loose technique, it newly increased drying, cut the broken production pine of breading and baking process at a high speed, it can efficiently solve existing fish floss and fry the high oiliness issues that loose process bands are come, the food safety hazards fried and brought during pine are avoided simultaneously, and then the safety of product is improved；In addition the present invention is suitable for fish floss mass production, simple for process, time-consuming short, and the fish floss of high-quality can be obtained.
Description
Technical field
The invention belongs to dried meat floss snack food manufacture field, more particularly to a kind of low-fat flavour dace dried meat floss and its simple system
Make method.
Background technology
Dace belongs to Osteichthyes Actinopterygii Cypriniformes Cyprinidae labeoninae dace category, is that large fresh water of South China is supported
Product is grown, Fresh ＆ Tender in Texture, nutritive value is high.According to surveying and determination, per 100g daces 18.40g containing protein, fat 2.10g, carbon hydrate
Object 0.70g, thiamine 0.01mg, riboflavin 0.04mg, niacin 3.00mg, cholesterol 86mg, calcium 31.00mg, iron 0.90mg,
Zinc 0.83mg, vitamin E 1.54mg, 125.00 μ g of vitamin A.
At dace can, product is single for dace multi-processing at present, and there are food for frying technological process during production can
Security risk.
Fish floss is a kind of appetizing snack food, has full of nutrition, convenient, the storage that is easy to carry about with one spy
Point, is well received by consumers.The processing method of fish floss includes mainly following main points at present：(1) pre-treatment：Live fish decaptitating,
Tail, squama, fin, internal organ, clear water West blood stains, impurity etc.；(2) boiling；(3) peeling spur is dried；(4) it just fries：The flesh of fish is put into stir-fry
It is half-dried with being fried with slow fire in pot；(5) it seasons：Salt, white granulated sugar, cooking wine, green onion, ginger, garlic, Chinese prickly ash, five-spice powder etc. is added；(6) it fries
Pine：It is in staple shape to be stir-fried repeatedly to fish silk muscle fibre.
It is above-mentioned just to fry and fry loose complex process, and bring a large amount of grease into, obtained fish floss fat content is high, is not suitable for
It is designed for old people.
Invention content
Place in order to overcome the shortcomings and deficiencies of the prior art, the primary purpose of the present invention is that providing a kind of low-fat flavour
The simple making method of dace dried meat floss, technological process are：Raw material fish → pre-treatment → flesh of fish slitting → seasoning → is dried → is cut and mixes
Crush production pine → baking → packaging.
Another object of the present invention is to provide a kind of low-fat flavour dace dried meat floss prepared by above-mentioned production method.
The purpose of the present invention is realized by following technical proposals：
A kind of simple making method of low-fat flavour dace dried meat floss, including following operating procedure：
(1) raw material fish：The healthy live fish for selecting quality fresh；
(2) pre-treatment：Live fish is removed into fish scale and fin, is splitted from fish dorsal, removes internal organ, washed with clear water after quoteing in broken sentences
Remove blood stains and impurity；
(3) flesh of fish slitting：Fish-bone and fishbone are rejected, fish-skin and subcutaneous red meat part are pruned, along its fiber grain by the flesh of fish
It is cut into the fish item that length is 2.5-3.5cm；
(4) it seasons：By fish item and flavoring for mixture, pickling is mixed thoroughly；
(5) it dries：The seasoning flesh of fish is put into heat pump dryer, 20-40 DEG C of temperature is set, mass distributary in the flesh of fish is dried to
Amount content is 15-25%；
(6) the broken production pine of breading is cut：The flesh of fish of drying is put into pulverizer, shearing 1-5min is mixed by cutting, obtains fish silk
Muscle fibre is in the golden yellow fish floss of staple shape, color；
(7) it toasts：Dried meat floss is laid on baking tray, oven is put into, 100-200 DEG C of temperature is set, 1-3min is toasted, obtains
Finished product flavor dried meat floss；
(8) it packs：Finished product flavor meat is unclasped in packing container to get flavor fish floss finished product.
The weight of the fresh healthy live fish every of step (1) described quality is 1 kilogram.
Step (4) described seasoning is salt, white granulated sugar, yellow rice wine, soy sauce and fragrance；The time of the pickling is 12 small
When.
A kind of low-fat flavour dace dried meat floss being prepared by above-mentioned production method；In the low-fat flavour dace dried meat floss
Fat content is 3-4%.
The principle of the present invention is：Dried fish fat content is extremely low, therefore is suitable for the method, and the relatively high pork of fat content is not
Suitable for the method；Dried fish is put into pulverizer, mixes shearing crushing by cutting, flesh of fish dispersion, muscle fibre is in velvet-like, can pass through control
Grinding time processed obtains the different fish floss for playing loose degree, then with oven cooking cycle, can reach dried meat floss shortening and the work(of sterilization simultaneously
Effect.
The present invention compared with the existing technology, has the following advantages and advantageous effect：
(1) present invention solves existing fish floss and fries the high oiliness issues that loose process bands are come, while avoiding the loose process of stir-fry
In the food safety hazards brought, and then the safety of product is improved；In addition the present invention is suitable for fish floss high-volume
Production, it is simple for process, time-consuming short, the fish floss full of nutrition of high-quality can be obtained.
(2) compared to conventional method, this method does not have boiling and fries loose technique, has newly increased drying, has cut the broken production pine of breading
And baking process, it can effectively solve the high defect of dried meat floss fat content of conventional method processing, can also admirably keep fish
Abundant nutriment in meat.
Specific implementation mode
With reference to embodiment, the present invention is described in further detail, and embodiments of the present invention are not limited thereto.
Dace used in following embodiment is purchased from the supermarket of reported in Tianhe district of Guangzhou, and hot pump in low temp drying machine is great for Guangdong
The manufacture of agricultural machinery research and development Co., Ltd of section, BJ-2500 type high-speed multifunctional pulverizers are that the limited public affairs of outstanding electric appliance are visitd in Deqing
Department's manufacture, capacity 2500g, rotating speed 25000r/min.
Embodiment 1
1, raw material fish：Select that quality is fresh, every healthy dace for weighing about 1 kilogram, 10Kg, fish scale is removed by dace altogether
And fin, it is splitted from fish dorsal, removes internal organ (intimidating capsule can not be dug), blood stains and impurity are washed away with clear water after quoteing in broken sentences；It rejects
Fish-bone and fishbone prune fish-skin and subcutaneous red meat part, and the flesh of fish is cut into the fish that length is 2.5-3.5cm along its fiber grain
Item；
2, it seasons：By fish item and flavoring for mixture, pickling 12 hours is mixed thoroughly；Seasoning is according to accounting for fish weight percent
Meter, including：Salt 1.5%, white granulated sugar 6%, soy sauce 4.5%, yellow rice wine 2%, fragrance 0.4%；
3, it dries：The seasoning flesh of fish is put into heat pump dryer, 30 DEG C, wind speed 1.6m/s of temperature, relative humidity are set
50%, for 24 hours, it is 20% to be dried to biodiversity content in the flesh of fish for drying；
4, the broken production pine of breading is cut：The flesh of fish of drying is put into pulverizer, shearing 1min is mixed by cutting, it is fine to obtain fish silk flesh
Dimension is in the golden yellow fish floss of staple shape, color；
5, it toasts：Dried meat floss is laid on baking tray, oven is put into, 150 DEG C of temperature is set, 1.5min is toasted, obtains finished product
Flavor dried meat floss；Finished product dried meat floss is in staple shape, color is golden yellow, the inclined sweet tea of taste, and fat content is about 3.5%；
6. packaging：Dried meat floss is put into plastics package, every bag of 300g.
Embodiment 2
1, raw material fish：Select that quality is fresh, every healthy dace for weighing about 1 kilogram, 10Kg, fish scale is removed by dace altogether
And fin, it is splitted from fish dorsal, removes internal organ (intimidating capsule can not be dug), blood stains and impurity are washed away with clear water after quoteing in broken sentences；It rejects
Fish-bone and fishbone prune fish-skin and subcutaneous red meat part, and the flesh of fish is cut into the fish that length is 2.5-3.5cm along its fiber grain
Item；
2, it seasons：By fish item and flavoring for mixture, pickling 12 hours is mixed thoroughly；Seasoning is according to accounting for fish weight percent
Meter, including：Salt 1.5%, white granulated sugar 6%, soy sauce 4.5%, yellow rice wine 2%, fragrance 0.4%；
3, it dries：The seasoning flesh of fish is put into heat pump dryer, 20 DEG C, wind speed 1.6m/s of temperature, relative humidity are set
50%, 48h is dried, it is about 20% to obtain moisture；
4, the broken production pine of breading is cut：The flesh of fish of drying is put into pulverizer, shearing 2min is mixed by cutting, it is fine to obtain fish silk flesh
Dimension is in the golden yellow fish floss of staple shape, color；
5, it toasts：Dried meat floss is laid on baking tray, oven is put into, 200 DEG C of temperature is set, 1min is toasted, obtains finished product wind
Taste dried meat floss；Finished product dried meat floss is in staple shape, color is golden yellow, the inclined sweet tea of taste, and fat content is about 3.5%；
6, it packs：Dried meat floss is put into plastics package, every bag of 300g.
Embodiment 3
1, raw material fish：Select that quality is fresh, every healthy dace for weighing about 1 kilogram, 10Kg, fish scale is removed by dace altogether
And fin, it is splitted from fish dorsal, removes internal organ (intimidating capsule can not be dug), blood stains and impurity are washed away with clear water after quoteing in broken sentences；It rejects
Fish-bone and fishbone prune fish-skin and subcutaneous red meat part, and the flesh of fish is cut into the fish that length is 2.5-3.5cm along its fiber grain
Item；
2, it seasons：By fish item and flavoring for mixture, pickling 12 hours is mixed thoroughly；Seasoning is according to accounting for fish weight percent
Meter, including：Salt 1.5%, white granulated sugar 6%, soy sauce 4.5%, yellow rice wine 2%, fragrance 0.4%；
3, it dries：The seasoning flesh of fish is put into heat pump dryer, 40 DEG C, wind speed 1.6m/s of temperature, relative humidity are set
50%, 15h is dried, it is 25% to be dried to biodiversity content in the flesh of fish；
4, the broken production pine of breading is cut：The flesh of fish of drying is put into pulverizer, shearing 3min is mixed by cutting, it is fine to obtain fish silk flesh
Dimension is in the golden yellow fish floss of staple shape, color；
5, it toasts：Dried meat floss is laid on baking tray, oven is put into, 100 DEG C of temperature is set, 3min is toasted, obtains finished product wind
Taste dried meat floss；Finished product dried meat floss is in staple shape, color is golden yellow, the inclined sweet tea of taste, and fat content is about 3%；
6, it packs：Dried meat floss is put into plastics package, every bag of 300g.
Embodiment 4
1, raw material fish：Select that quality is fresh, every healthy dace for weighing about 1 kilogram, 10Kg, fish scale is removed by dace altogether
And fin, it is splitted from fish dorsal, removes internal organ (intimidating capsule can not be dug), blood stains and impurity are washed away with clear water after quoteing in broken sentences；It rejects
Fish-bone and fishbone prune fish-skin and subcutaneous red meat part, and the flesh of fish is cut into the fish that length is 2.5-3.5cm along its fiber grain
Item；
2, it seasons：By fish item and flavoring for mixture, pickling 12 hours is mixed thoroughly；Seasoning is according to accounting for fish weight percent
Meter, including：Salt 1.5%, white granulated sugar 6%, soy sauce 4.5%, yellow rice wine 2%, fragrance 0.4%；
3, it dries：The seasoning flesh of fish is put into heat pump dryer, 20 DEG C, wind speed 1.6m/s of temperature, relative humidity are set
50%, 15h is dried, it is 15% to be dried to biodiversity content in the flesh of fish；
4, the broken production pine of breading is cut：The flesh of fish of drying is put into pulverizer, shearing 5min is mixed by cutting, it is fine to obtain fish silk flesh
Dimension is in the golden yellow fish floss of staple shape, color；
5, it toasts：Dried meat floss is laid on baking tray, oven is put into, 180 DEG C of temperature is set, 2min is toasted, obtains finished product wind
Taste dried meat floss；Finished product dried meat floss is in staple shape, color is golden yellow, the inclined sweet tea of taste, and fat content is about 4%；
6, it packs：Dried meat floss is put into plastics package, every bag of 300g.
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, it is other it is any without departing from the spirit and principles of the present invention made by changes, modifications, substitutions, combinations, simplifications,
Equivalent substitute mode is should be, is included within the scope of the present invention.
Claims (4)
1. a kind of simple making method of low-fat flavour dace dried meat floss, it is characterised in that including following operating procedure：
(1) raw material fish：The healthy live fish for selecting quality fresh；
(2) pre-treatment：Live fish is removed into fish scale and fin, is splitted from fish dorsal, removes internal organ, blood is washed away with clear water after quoteing in broken sentences
Dirty and impurity；
(3) flesh of fish slitting：Fish-bone and fishbone are rejected, fish-skin and subcutaneous red meat part are pruned, along its fiber grain by flesh of fish cutting
At the fish item that length is 2.5-3.5cm；
(4) it seasons：By fish item and flavoring for mixture, pickling is mixed thoroughly；
(5) it dries：The seasoning flesh of fish is put into heat pump dryer, 20-40 DEG C of temperature is set, is dried to biodiversity in the flesh of fish and contains
Amount is 15-25%；
(6) the broken production pine of breading is cut：The flesh of fish of drying is put into pulverizer, shearing 1-5min is mixed by cutting, it is fine to obtain fish silk flesh
Dimension is in the golden yellow fish floss of staple shape, color；
(7) it toasts：Dried meat floss is laid on baking tray, oven is put into, 100-200 DEG C of temperature is set, 1-3min is toasted, obtains finished product
Flavor dried meat floss；
(8) it packs：Finished product flavor meat is unclasped in packing container to get flavor fish floss finished product.
2. a kind of simple making method of low-fat flavour dace dried meat floss according to claim 1, it is characterised in that：Step
(1) weight of the fresh healthy live fish every of the quality is 1 kilogram.
3. a kind of simple making method of low-fat flavour dace dried meat floss according to claim 1, it is characterised in that：Step
(4) seasoning is salt, white granulated sugar, yellow rice wine, soy sauce and fragrance；The 12 hours time of the pickling.
4. a kind of low-fat flavour dace dried meat floss being prepared by any one of the claim 1-3 production methods, feature exist
In：Fat content in the low-fat flavour dace dried meat floss is 3-4%.
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| CN201810356466.3A CN108523035A (en) | 2018-04-19 | 2018-04-19 | A kind of low-fat flavour dace dried meat floss and its simple making method |
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| CN201810356466.3A CN108523035A (en) | 2018-04-19 | 2018-04-19 | A kind of low-fat flavour dace dried meat floss and its simple making method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111296781A (en) * | 2020-04-10 | 2020-06-19 | 西南民族大学 | Method for making spicy and hot highland cold water fish meat floss |
| CN113455626A (en) * | 2021-07-06 | 2021-10-01 | 冠利达（茂名）食品有限公司 | Nutritional dried fish floss rich in omega-3 polyunsaturated fatty acids and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524836A (en) * | 2012-02-08 | 2012-07-04 | 吴延飞 | Processing method for dried tuna meat floss |
| CN206165648U (en) * | 2016-11-14 | 2017-05-17 | 湖北香灿灿食品有限公司 | Fine hair form dried meat floss processing cutmixer |
| CN107259381A (en) * | 2017-06-13 | 2017-10-20 | 湖南唐人神肉制品有限公司 | A kind of three dried meat floss and three dried meat floss sausages and preparation method thereof |
-
2018
- 2018-04-19 CN CN201810356466.3A patent/CN108523035A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524836A (en) * | 2012-02-08 | 2012-07-04 | 吴延飞 | Processing method for dried tuna meat floss |
| CN206165648U (en) * | 2016-11-14 | 2017-05-17 | 湖北香灿灿食品有限公司 | Fine hair form dried meat floss processing cutmixer |
| CN107259381A (en) * | 2017-06-13 | 2017-10-20 | 湖南唐人神肉制品有限公司 | A kind of three dried meat floss and three dried meat floss sausages and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111296781A (en) * | 2020-04-10 | 2020-06-19 | 西南民族大学 | Method for making spicy and hot highland cold water fish meat floss |
| CN113455626A (en) * | 2021-07-06 | 2021-10-01 | 冠利达（茂名）食品有限公司 | Nutritional dried fish floss rich in omega-3 polyunsaturated fatty acids and preparation method thereof |
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Application publication date: 20180914 |