CN109549131A - A kind of processing method of fire roasting fish - Google Patents
A kind of processing method of fire roasting fish Download PDFInfo
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- CN109549131A CN109549131A CN201910081878.5A CN201910081878A CN109549131A CN 109549131 A CN109549131 A CN 109549131A CN 201910081878 A CN201910081878 A CN 201910081878A CN 109549131 A CN109549131 A CN 109549131A
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- Prior art keywords
- fish
- dried
- fire
- roasting
- boiling
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 135
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 238000009835 boiling Methods 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 235000021110 pickles Nutrition 0.000 claims abstract description 8
- 238000009938 salting Methods 0.000 claims abstract description 7
- 241000252230 Ctenopharyngodon idella Species 0.000 claims abstract description 4
- 241000252234 Hypophthalmichthys nobilis Species 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims abstract description 3
- 239000013505 freshwater Substances 0.000 claims abstract description 3
- 150000003839 salts Chemical class 0.000 claims description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000003958 fumigation Methods 0.000 claims description 7
- 230000018044 dehydration Effects 0.000 claims description 6
- 238000006297 dehydration reaction Methods 0.000 claims description 6
- 238000005485 electric heating Methods 0.000 claims description 6
- 238000005538 encapsulation Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 210000002816 gill Anatomy 0.000 claims description 6
- 239000002651 laminated plastic film Substances 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 210000003684 theca cell Anatomy 0.000 claims description 6
- 210000001835 viscera Anatomy 0.000 claims description 6
- 238000000034 method Methods 0.000 abstract description 13
- 239000000126 substance Substances 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000003755 preservative agent Substances 0.000 abstract description 3
- 230000002335 preservative effect Effects 0.000 abstract description 3
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000000779 smoke Substances 0.000 abstract description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract 2
- 229910052742 iron Inorganic materials 0.000 abstract 1
- 239000002932 luster Substances 0.000 abstract 1
- 208000001581 lymphogranuloma venereum Diseases 0.000 abstract 1
- 235000013332 fish product Nutrition 0.000 description 9
- 230000008569 process Effects 0.000 description 4
- 238000003306 harvesting Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 2
- FMMWHPNWAFZXNH-UHFFFAOYSA-N Benz[a]pyrene Chemical compound C1=C2C3=CC=CC=C3C=C(C=C3)C2=C2C3=CC=CC2=C1 FMMWHPNWAFZXNH-UHFFFAOYSA-N 0.000 description 1
- 241001609213 Carassius carassius Species 0.000 description 1
- 241000252185 Cobitidae Species 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011033 desalting Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000000855 fungicidal effect Effects 0.000 description 1
- 239000000417 fungicide Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001932 seasonal effect Effects 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
-
- 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 processing methods of fire roasting fish, it is characterized in that having developed the modern times fire roasting fish processing method of unique " pickle → drying → boiling → air-dry → to smoke ", the technical method can substitute the processing method of traditional fire roasting fish " marinated → iron pan small fire dries → smokes " completely, raw material fish used is preferably Diao Zi fish and tender prelarva, it is also possible to the fresh-water fishes such as grass carp, silver carp, bighead, crucian, using temperature control low-temperature salting, can produce all the year round；The roasting lymphogranuloma inguinale sense meat of the fire obtained by this method is close, and BaP is not detected without chemical addition agent, preservative in uniform golden color in fragrance and flavor with special fire roasting fish, appearance luster；The roasting of the fire made from inventive technique method fish color, smell and taste are all good, full of nutrition, and edible safety is high, can trust edible.
Description
Technical field
The present invention relates to a kind of processing method of fish, specifically a kind of processing method of fire roasting fish.
Background technique
Fish and aquatic products are one of important foodstuffs of the mankind, and fish product production and processing is with a long history, and various in style, flavor is each
It is different.Most common fish product processing method is marinated rear drying or smokes that fish product more famous at all times includes cured
Fish, smoked fish, dried fish etc..Ancient times due to lacking effective artificially controlling temperature means, can only process opposite in low temperature season
Compare the fish product of suitable people's taste, and in the season of hot weather, unique anti-corrosion method be a large amount of salt of addition into
Row is marinated, and therefore, obtained fish product salt content is very high, and even across desalting processing repeatedly, opposite mouthfeel is still over-salty,
Unquestionably, such fish product can only be in the ancient times of deprivation of food for saving one's life, and high content of salt does not say the harm of human body
And it explains.
In the civil of the ground such as Hunan, a kind of processing method that tender prelarva is slowly dried with small fire is spread, it is resulting to dry fish
Product passes through sootiness, referred to as fire roasting fish.Fire roasting fish succession is with a long history, due to being that marinated rear small fire dries, substantially not
It is subject to seasonal restrictions, still, this method is to be suitable for the smaller fish of individual, and best raw material is tender prelarva, and this method solves
The tender prelarva of the spoilage problem of hot synoptic season fish, some individual very littles is marinated even without salt is added, directly micro- after cleaning
Fire, which dries then appropriate fumigation, can be obtained fire roasting fishery -ies product.Fire roasting flesh of fish juice is closer, and mouthfeel is pleasant, has special fish
It is edible to be very suitable to people for fragrance.The processing of traditional fire roasting fish is not suitable for the bigger adult fish of the processing bodily form.
Modern farming is highly developed, and wild tender prelarva though not as good as capture, harvest season harvest is so easy in the past
Fish be often the big adult fish of the existing bodily form, half adult fish, also have a certain amount of tender prelarva.The fish of all harvests requires to be added
Work, and the fish product after processing must satisfy the healthy consumption idea of modern people, i.e., and the salt content in fish product cannot
Too high, tasting should be moderately salted, delicious in taste.And do not added preferably in process the chemical preservative in addition to salt,
Fungicide, after sootiness, the content of the harmful substances such as BaP must can almost be neglected down to the harm to human health
Slightly disregard.
Summary of the invention
The technical problem to be solved by the present invention is to overcome the deficiencies of the prior art and provide a kind of processing and fabricating of fire roasting fish
Method, the technical solution adopted by the present invention to solve the technical problems are: it is characterized in that processing method is divided into following step
It is rapid:
1), fish selects: by taking Diao Ziyu as an example, being classified according to body size, Diao Ziyu is divided into super-huge (specification
5000-10000g), large size (2500-5000g), medium-and-large-sized (1500-2500g), medium-sized (600-1500g), middle-size and small-size (350-
600g), seven grades of small-sized (150-350g), special small-sized (50-150g) fish etc.；
2) it, is pre-processed: respectively being cleaned the raw material fish of same body size, the removal fish gill, internal organ and theca interna, and
It cleans up；
3) it, is pickled: adding salt to pickle the raw material fish cleaned up, pickled room temperature and be lower than 18 DEG C, salting period 24
~36h, salt adding amount are the 3~6% of fish weight, and the big fish salt adding amount of the bodily form is more, conversely, small fish salt adding amount is few；
4) it, is dried: the fish pickled being spread out and is dried, dried to fish dehydration 60~70%；
5), carry out boiling: by the fish dried in electric heating Digesting stove 70~80 DEG C at a temperature of boiling to well-done；
6) it, carries out air-dried: the well-done fish of boiling is spread out, air-dry to the water content of fish lower than mass fraction 5%；It can also be with
It is dried to that the fish that the water content of fish is lower than mass fraction 5%, but dries needs to spread out to continue to dry 2~3h；
7) it, is smoked: the fish dried being sent into chimney kiln, fumigation is sent into chimney kiln by filtering, in 60~70 DEG C of temperature
Under smoke 3~6h, then remove chimney kiln, naturally cool to room temperature；
8) it, carries out package encapsulation and cured fish is packed into Laminated plastic film package bag, using vacuum sealing.
The raw material fish preferably selects Diao Zi fish or tender prelarva, and it is light that grass carp, silver carp, bighead, crucian etc. also can be selected
Water fish is as raw material.
The invention has the advantages that technical solution according to the present invention, can handle processing adult fish, half adult fish and tender son
The fish of the various body sizes such as fish, it is best with Diao Zi fish and tender prelarva effect, processing grass carp, silver carp, bighead, crucian carp also can be processed
All kinds of fresh-water fishes such as fish can also process other aquatic products such as clam shell meat, loach.It can organize to produce throughout the year or process
Production fire roasting fish, is not limited by season, and the fire roasting fish made according to the present invention, salt content is suitable, delicious flavour, and mouthfeel is tight
Close, tasteful, nutritive value is high and is free of any chemical addition agent and preservative, is free of nitrite, is practically free of benzo
Pyrene, edible safety full of nutrition is high, can trust edible.
Specific embodiment
Embodiment one:
1), fish selects: selecting the Diao Ziyu of specification 5000-10000g；
2) it, is pre-processed: the Diao Ziyu of same body size is cleaned, the removal fish gill, internal organ and theca interna, and clean
Completely；
3) it, is pickled: adding salt to pickle the Diao Ziyu cleaned up, pickled room temperature and be lower than 18 DEG C, salting period
36h, salt adding amount are the 6% of fish weight, and the big fish salt adding amount of the bodily form is more, conversely, small fish salt adding amount is few；
4) it, is dried: the fish pickled being spread out and is dried, dried to fish dehydration 65%；
5), carry out boiling: by the fish dried in electric heating Digesting stove 80 DEG C at a temperature of boiling to well-done；
6) it, carries out air-dried: the well-done fish of boiling is spread out, air-dry to the water content of fish lower than mass fraction 5%；It can also be with
It is dried to that the fish that the water content of fish is lower than mass fraction 5%, but dries needs to spread out to continue to dry 3h；
7), smoked: the fish dried be sent into chimney kiln, fumigation is sent into chimney kiln by filtering, 70 DEG C at a temperature of it is smoked
6h processed, then removes chimney kiln, naturally cools to room temperature；
8) it, carries out package encapsulation and cured fish is packed into Laminated plastic film package bag, using vacuum sealing.
Embodiment two:
1), fish selects: selecting the Diao Ziyu of specification 2500-5000g；
2) it, is pre-processed: the Diao Ziyu of same body size is cleaned, the removal fish gill, internal organ and theca interna, and clean
Completely；
3) it, is pickled: adding salt to pickle the raw material fish cleaned up, pickled room temperature and be lower than 18 DEG C, salting period
34h, salt adding amount are the 5% of fish weight, and the big fish salt adding amount of the bodily form is more, conversely, small fish salt adding amount is few；
4) it, is dried: the fish pickled being spread out and is dried, dried to fish dehydration 68%；
5), carry out boiling: by the fish dried in electric heating Digesting stove 78 DEG C at a temperature of boiling to well-done；
6) it, carries out air-dried: the well-done fish of boiling is spread out, air-dry to the water content of fish lower than mass fraction 5%；It can also be with
It is dried to that the fish that the water content of fish is lower than mass fraction 5%, but dries needs to spread out to continue to dry 2.5h；
7), smoked: the fish dried be sent into chimney kiln, fumigation is sent into chimney kiln by filtering, 68 DEG C at a temperature of it is smoked
5.5h processed, then removes chimney kiln, naturally cools to room temperature；
8) it, carries out package encapsulation and cured fish is packed into Laminated plastic film package bag, using vacuum sealing.
Embodiment three:
1), fish selects: selecting the Diao Ziyu of specification 600-1500g；
2) it, is pre-processed: the Diao Ziyu of same body size is cleaned, the removal fish gill, internal organ and theca interna, and clean
Completely；
3) it, is pickled: adding salt to pickle the raw material fish cleaned up, pickled room temperature and be lower than 18 DEG C, salting period
25h, salt adding amount are the 4% of fish weight, and the big fish salt adding amount of the bodily form is more, conversely, small fish salt adding amount is few；
4) it, is dried: the fish pickled being spread out and is dried, dried to fish dehydration 63%；
5), carry out boiling: by the fish dried in electric heating Digesting stove 73 DEG C at a temperature of boiling to well-done；
6) it, carries out air-dried: the well-done fish of boiling is spread out, air-dry to the water content of fish lower than mass fraction 5%；It can also be with
It is dried to that the fish that the water content of fish is lower than mass fraction 5%, but dries needs to spread out to continue to dry 2.2h；
7), smoked: the fish dried be sent into chimney kiln, fumigation is sent into chimney kiln by filtering, 65 DEG C at a temperature of it is smoked
3.5h processed, then removes chimney kiln, naturally cools to room temperature；
8) it, carries out package encapsulation and cured fish is packed into Laminated plastic film package bag, using vacuum sealing.
Example IV:
1), fish selects: selecting the Diao Ziyu of specification 50-150g；
2) it, is pre-processed: the Diao Ziyu of same body size is cleaned, the removal fish gill, internal organ and theca interna, and clean
Completely；
3) it, is pickled: adding salt to pickle the raw material fish cleaned up, pickled room temperature and be lower than 18 DEG C, salting period
For 24 hours, salt adding amount is the 3% of fish weight, and the big fish salt adding amount of the bodily form is more, conversely, small fish salt adding amount is few；
4) it, is dried: the fish pickled being spread out and is dried, dried to fish dehydration 60%；
5), carry out boiling: by the fish dried in electric heating Digesting stove 70 DEG C at a temperature of boiling to well-done；
6) it, carries out air-dried: the well-done fish of boiling is spread out, air-dry to the water content of fish lower than mass fraction 5%；It can also be with
It is dried to that the fish that the water content of fish is lower than mass fraction 5%, but dries needs to spread out to continue to dry 2h；
7), smoked: the fish dried be sent into chimney kiln, fumigation is sent into chimney kiln by filtering, 60 DEG C at a temperature of it is smoked
3h processed, then removes chimney kiln, naturally cools to room temperature；
8) it, carries out package encapsulation and cured fish is packed into Laminated plastic film package bag, using vacuum sealing.
The above-described embodiments are merely illustrative of preferred embodiments of the present invention, not to structure of the invention
Think and range is defined, without departing from the design concept of the invention, ordinary engineering and technical personnel is to this in this field
The all variations and modifications that the technical solution of invention is made, should all fall into protection scope of the present invention, and the present invention is claimed
Technology contents are all described in the claims.
Claims (1)
1. a kind of processing method of fire roasting fish, it is characterised in that processing method is divided into following steps:
1), fish selects: by taking Diao Ziyu as an example, being classified according to body size, Diao Ziyu is divided into super-huge (specification 5000-
10000g), large-scale (2500-5000g), medium-and-large-sized (1500-2500g), medium-sized (600-1500g), middle-size and small-size (350-600g),
Seven grades of small-sized (150-350g), special small-sized (50-150g) fish etc.；
2) it, is pre-processed: respectively being cleaned the raw material fish of same body size, the removal fish gill, internal organ and theca interna, and clean
Completely；
3), pickled: adding salt to pickle the raw material fish cleaned up, pickle room temperature be lower than 18 DEG C, salting period 24~
36h, salt adding amount are the 3~6% of fish weight, and the big fish salt adding amount of the bodily form is more, conversely, small fish salt adding amount is few；
4) it, is dried: the fish pickled being spread out and is dried, dried to fish dehydration 60~70%；
5), carry out boiling: by the fish dried in electric heating Digesting stove 70~80 DEG C at a temperature of boiling to well-done；
6) it, carries out air-dried: the well-done fish of boiling is spread out, air-dry to the water content of fish lower than mass fraction 5%；It can also dry
The fish for being lower than mass fraction 5% to the water content of fish, but drying needs to spread out to continue to dry 2~3h；
7), smoked: the fish dried be sent into chimney kiln, fumigation is sent into chimney kiln by filtering, 60~70 DEG C at a temperature of it is smoked
3~6h is made, chimney kiln is then removed, naturally cools to room temperature；
8) it, carries out package encapsulation and cured fish is packed into Laminated plastic film package bag, using vacuum sealing.
The raw material fish preferably selects Diao Zi fish or tender prelarva, and the fresh-water fishes such as grass carp, silver carp, bighead, crucian also can be selected
As raw material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910081878.5A CN109549131A (en) | 2019-01-28 | 2019-01-28 | A kind of processing method of fire roasting fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910081878.5A CN109549131A (en) | 2019-01-28 | 2019-01-28 | A kind of processing method of fire roasting fish |
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| Publication Number | Publication Date |
|---|---|
| CN109549131A true CN109549131A (en) | 2019-04-02 |
Family
ID=65873889
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910081878.5A Pending CN109549131A (en) | 2019-01-28 | 2019-01-28 | A kind of processing method of fire roasting fish |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109998051A (en) * | 2019-04-23 | 2019-07-12 | 浙江大学 | A kind of production method of original flavor field dried fish |
| CN110771820A (en) * | 2019-10-28 | 2020-02-11 | 湖南洞庭明珠食品有限公司 | Nutritional fish larva and preparation method thereof |
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| RU2335909C1 (en) * | 2007-06-27 | 2008-10-20 | Федеральное государственное образовательное учреждение высшего профессионального образования "Дальневосточный государственный технический рыбохозяйственный университет" | Method of manufacturing hot smoked 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 |
| CN106174144A (en) * | 2016-07-19 | 2016-12-07 | 长沙大坝生态农业科技有限公司 | A kind of smoke the method making pre-cooked dry fish |
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2019
- 2019-01-28 CN CN201910081878.5A patent/CN109549131A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2335909C1 (en) * | 2007-06-27 | 2008-10-20 | Федеральное государственное образовательное учреждение высшего профессионального образования "Дальневосточный государственный технический рыбохозяйственный университет" | Method of manufacturing hot smoked 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 |
| CN106174144A (en) * | 2016-07-19 | 2016-12-07 | 长沙大坝生态农业科技有限公司 | A kind of smoke the method making pre-cooked dry fish |
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| Title |
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| 刘焱 等: "即食火焙鱼加工技术研究", 《肉类工业》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109998051A (en) * | 2019-04-23 | 2019-07-12 | 浙江大学 | A kind of production method of original flavor field dried fish |
| CN110771820A (en) * | 2019-10-28 | 2020-02-11 | 湖南洞庭明珠食品有限公司 | Nutritional fish larva and preparation method thereof |
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Application publication date: 20190402 |