CN112136867A - Making process of seasoning smoked weever - Google Patents
Making process of seasoning smoked weever Download PDFInfo
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- CN112136867A CN112136867A CN201910580669.5A CN201910580669A CN112136867A CN 112136867 A CN112136867 A CN 112136867A CN 201910580669 A CN201910580669 A CN 201910580669A CN 112136867 A CN112136867 A CN 112136867A
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- fish
- weever
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- 238000000034 method Methods 0.000 title claims abstract description 21
- 230000008569 process Effects 0.000 title claims abstract description 17
- 235000011194 food seasoning agent Nutrition 0.000 title claims description 4
- 241000251468 Actinopterygii Species 0.000 claims abstract description 77
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 44
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- 238000005554 pickling Methods 0.000 claims abstract description 16
- 238000007605 air drying Methods 0.000 claims abstract description 15
- 238000002791 soaking Methods 0.000 claims abstract description 12
- 230000000391 smoking effect Effects 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 10
- 238000005520 cutting process Methods 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 claims abstract description 9
- 238000003825 pressing Methods 0.000 claims abstract description 9
- 210000002816 gill Anatomy 0.000 claims abstract description 6
- 210000001835 viscera Anatomy 0.000 claims abstract description 6
- 208000034507 Haematemesis Diseases 0.000 claims abstract description 5
- 208000032843 Hemorrhage Diseases 0.000 claims abstract description 5
- 230000000740 bleeding effect Effects 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 239000012267 brine Substances 0.000 claims description 7
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 7
- 229910001220 stainless steel Inorganic materials 0.000 claims description 4
- 239000010935 stainless steel Substances 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 description 13
- 239000003205 fragrance Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000000779 smoke Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010022998 Irritability Diseases 0.000 description 1
- 208000019395 Lactation disease Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 201000002451 Overnutrition Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 206010042576 Suppressed lactation Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000009088 enzymatic function Effects 0.000 description 1
- 230000001605 fetal effect Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000020823 overnutrition Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046001 vitamin b complex Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
-
- 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
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
-
- 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
- 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
- A23B4/044—Smoking; Smoking devices
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Marine Sciences & Fisheries (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the technical field of food processing, and particularly relates to a preparation process of flavored smoked weever, which comprises the following steps: (1) bleeding live fish, and cutting at the position of the fish chin with a knife; (2) after the hematemesis is finished, putting the fish with the knife into clear water for soaking and cleaning; (3) after the cleaning is finished, rough processing is carried out to remove scales, gills and internal organs of the fish, and then the fish is cleaned by clear water; (4) pickling, namely pickling the fish in a salt water pool for 48-56 hours, then taking out the fish, and putting a pressing plate on the water surface of the salt water pool in the pickling process to ensure that all the fish are positioned under the water surface; (5) then putting the fish into clear water, soaking for 14-16 hours, and fishing out; (6) after the fish is processed by cutting, putting the fish into an air drying machine room for air drying for 12-15 hours; (7) smoking the dried fish for 15-20 minutes by using a smoking machine; (8) and finally, packaging and vacuumizing. The flavoring smoked weever prepared by the process can be preserved for a long time, and the own taste and flavor of the smoked weever are maintained.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation process of flavored smoked weever.
Background
The eating history of the fishes is long, because the fishes are rich in nutrition and delicious in taste. The fish meat has the advantages of higher nutritional value, good taste, easy digestion and absorption and the like. Researches show that the fish meat is rich in nutrient components such as various vitamins (such as vitamin A, vitamin D, vitamin B complex and the like), enzymes, minerals (such as calcium, phosphorus, potassium, iodine, zinc, selenium and the like), unsaturated fatty acid, excellent protein and the like. The weever is one of the traditional edible fish in China, contains nutritional ingredients such as protein, fat, carbohydrate and the like, and also contains vitamin B2, nicotinic acid, trace vitamin B1, phosphorus, iron and other substances. The weever can tonify liver and kidney, strengthen spleen and stomach, resolve phlegm and relieve cough, has good tonifying effect on people with liver and kidney deficiency, and can also be used for treating fetal irritability, postpartum hypogalactia and other symptoms. The expectant mother and the postpartum women can not only nourish the bodies but also can not cause the obesity caused by the over-nutrition after eating the weever. In addition, the blood of the weever contains more copper element, and the copper is an indispensable mineral substance for maintaining the normal function of the nervous system of the human body and playing the key enzyme function of participating in the metabolism of a plurality of substances.
In order to enable the fish to be stored for a long time, the fish is generally salted by 5-30% in the traditional process and then aired, so that the fish meat can be kept from being rotten for a long time, but by adopting the method, the original taste and mouthfeel of the fish meat are lost. Or a method of directly freezing the fish at low temperature is adopted, namely the fish is cleaned after removing scales, gills and internal organs of the fish and is directly frozen and stored, although the method can realize long-time storage of the fish, the fish cooked after thawing has poor taste, and the fish loses elasticity and has dispersed meat.
The smoked weever is a unique flavor in weever cooking and is popular with the public. Raw and other materials select to choose in the use as far as possible and select fresh weever preparation, but the direct purchase of fresh weever does not have realistic meaning in inland region and large-scale supply chain catering enterprise, in order to improve the managerial efficiency, can directly purchase the smoked weever finished product and use with subsequent culinary art, consequently, how to keep the new freshness of this way edible material of smoked weever is the urgent problem of waiting to solve of producer and catering enterprise.
Disclosure of Invention
According to the defects of the prior art, the invention provides the preparation process of the flavored smoked weever, and the flavored smoked weever prepared by the preparation process can be stored for a long time and keeps the own taste and flavor of the smoked weever.
The invention relates to a preparation process of seasoning smoked weever, which is characterized by comprising the following steps:
(1) bleeding live fish, and cutting at the position of the fish chin with a knife;
(2) after the hematemesis is finished, putting the fish with the knife into clear water for soaking and cleaning;
(3) after the cleaning is finished, rough processing is carried out to remove scales, gills and internal organs of the fish, and then the fish is cleaned by clear water;
(4) pickling, namely pickling the fish in a salt water pool for 48-56 hours, then taking out the fish, and putting a pressing plate on the water surface of the salt water pool in the pickling process to ensure that all the fish are positioned under the water surface;
(5) then putting the fish into clear water, soaking for 14-16 hours, and fishing out;
(6) after the fish is processed by cutting, putting the fish into an air drying machine room for air drying for 12-15 hours;
(7) smoking the dried fish for 15-20 minutes by using a smoking machine;
(8) and finally, packaging and vacuumizing.
Wherein, the preferred scheme is as follows:
the temperature of the clear water in the step (2) is below 2 ℃.
And (4) the salt content of the brine in the brine pond in the step (4) is 10-12%, and the temperature of the brine is below 5 ℃.
And (4) selecting a stainless steel plate with a handle as the pressing plate.
The working conditions of the air drying machine room in the step (6) are that the humidity of the machine room is 40-45% RH and the temperature is 16-18 ℃.
The invention has the advantages that: (1) the method is different from the traditional salting, airing and pickling process, the fish meat is slowly salted to a certain salinity by adopting a long-time soaking mode in low-temperature brine, and then the processes of soaking in clear water, air drying and smoking are matched, so that the storage life of the weever is prolonged; (2) the smoked weever prepared by the process has black yellow outer skin, yellow brown meat, tender meat and high elasticity, has the fragrance of fish meat and the smoke smell of the product, and has no peculiar smell and odor, no special earthy smell and no fishy smell; (3) the smoked weever prepared by the process does not need additional treatment during cooking, can be directly subjected to subsequent processing treatment, saves the complicated step from fresh weever to smoked weever, and is particularly suitable for direct purchase in families in inland areas and large supply chain catering enterprises.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following examples, but it should not be construed that the scope of the above-described subject matter of the present invention is limited to the following examples. Various substitutions and alterations can be made without departing from the technical idea of the invention as described above, according to the common technical knowledge and conventional means in the field, and the scope of the invention is covered.
Example 1:
a preparation process of flavored smoked weever comprises the following steps:
(1) bleeding live fish, and cutting at the position of the fish chin with a knife;
(2) after the hematemesis is finished, putting the fish with the knife into clear water at the temperature of 2 ℃ for soaking and cleaning;
(3) after the cleaning is finished, rough processing is carried out to remove scales, gills and internal organs of the fish, and then the fish is cleaned by clear water;
(4) pickling, namely pickling the fish in a salt water pool for 48 hours, then fishing out, putting a pressing plate on the water surface of the salt water pool in the pickling process to ensure that all the fish are positioned under the water surface, wherein the pressing plate is made of a stainless steel plate with a handle, the salt content of the salt water in the salt water pool is 10%, and the temperature of the salt water is 5 ℃;
(5) then putting the fish into clear water, soaking for 14 hours, and fishing out;
(6) after the fish is processed by cutting, putting the fish into an air-drying machine room for air-drying for 12 hours, wherein the working conditions of the air-drying machine room are that the humidity of the machine room is 40% RH and the temperature is 16 ℃;
(7) smoking the dried fish for 15 minutes by using a smoking machine;
(8) and finally, packaging and vacuumizing.
The smoked weever prepared by the process in the embodiment has black yellow outer skin, yellow brown meat, tender meat and high elasticity, has the fragrance of fish and the smoke smell of the product, and has no peculiar smell and odor, and no special earthy smell and fishy smell.
Example 2:
a preparation process of flavored smoked weever comprises the following steps:
(1) bleeding live fish, and cutting at the position of the fish chin with a knife;
(2) after the hematemesis is finished, putting the fish with the knife into clear water at the temperature of 2 ℃ for soaking and cleaning;
(3) after the cleaning is finished, rough processing is carried out to remove scales, gills and internal organs of the fish, and then the fish is cleaned by clear water;
(4) pickling, namely pickling the fish in a salt water pool for 56 hours, then fishing out, putting a pressing plate on the water surface of the salt water pool in the pickling process to ensure that all the fish are positioned under the water surface, wherein the pressing plate is made of a stainless steel plate with a handle, the salt content of the salt water in the salt water pool is 12%, and the temperature of the salt water is 5 ℃;
(5) then putting the fish into clear water, soaking for 16 hours, and fishing out;
(6) after the fish is processed by cutting, putting the fish into an air-drying machine room for air-drying for 15 hours, wherein the working conditions of the air-drying machine room are that the humidity of the machine room is 45% RH and the temperature is 18 ℃;
(7) smoking the dried fish for 20 minutes by using a smoking machine;
(8) and finally, packaging and vacuumizing.
The smoked weever prepared by the process in the embodiment has black yellow outer skin, yellow brown meat, tender meat and high elasticity, has the fragrance of fish and the smoke smell of the product, and has no peculiar smell and odor, and no special earthy smell and fishy smell.
The above examples are only preferred embodiments of the patent, but the scope of protection of the patent is not limited thereto. It should be noted that, for those skilled in the art, without departing from the principle of this patent, several improvements and modifications can be made according to the patent solution and its patent idea, and these improvements and modifications should also be regarded as the protection scope of this patent.
Claims (5)
1. A preparation process of seasoning smoked weever is characterized by comprising the following steps:
(1) bleeding live fish, and cutting at the position of the fish chin with a knife;
(2) after the hematemesis is finished, putting the fish with the knife into clear water for soaking and cleaning;
(3) after the cleaning is finished, rough processing is carried out to remove scales, gills and internal organs of the fish, and then the fish is cleaned by clear water;
(4) pickling, namely pickling the fish in a salt water pool for 48-56 hours, then taking out the fish, and putting a pressing plate on the water surface of the salt water pool in the pickling process to ensure that all the fish are positioned under the water surface;
(5) then putting the fish into clear water, soaking for 14-16 hours, and fishing out;
(6) after the fish is processed by cutting, putting the fish into an air drying machine room for air drying for 12-15 hours;
(7) smoking the dried fish for 15-20 minutes by using a smoking machine;
(8) and finally, packaging and vacuumizing.
2. The process according to claim 1, wherein the temperature of the clean water in step (2) is below 2 ℃.
3. The process for preparing a flavored smoked weever according to claim 1, wherein the salt content of the brine in the brine pond in the step (4) is 10-12%, and the temperature of the brine is below 5 ℃.
4. The process according to claim 1, wherein the pressing plate in step (4) is made of stainless steel plate with handles.
5. The production process of the flavored smoked weever as claimed in claim 1, wherein the working conditions of the air drying machine room in the step (6) are that the humidity of the machine room is 40-45% RH and the temperature is 16-18 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910580669.5A CN112136867A (en) | 2019-06-29 | 2019-06-29 | Making process of seasoning smoked weever |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910580669.5A CN112136867A (en) | 2019-06-29 | 2019-06-29 | Making process of seasoning smoked weever |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112136867A true CN112136867A (en) | 2020-12-29 |
Family
ID=73891269
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910580669.5A Withdrawn CN112136867A (en) | 2019-06-29 | 2019-06-29 | Making process of seasoning smoked weever |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112136867A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114711393A (en) * | 2022-03-15 | 2022-07-08 | 珠海市祺海水产科技有限公司 | Preparation method of flavored dried fish based on fresh live weever |
-
2019
- 2019-06-29 CN CN201910580669.5A patent/CN112136867A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114711393A (en) * | 2022-03-15 | 2022-07-08 | 珠海市祺海水产科技有限公司 | Preparation method of flavored dried fish based on fresh live weever |
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Application publication date: 20201229 |