CN1205188A - Instant sliced fish and its processing method - Google Patents
Instant sliced fish and its processing method Download PDFInfo
- Publication number
- CN1205188A CN1205188A CN97108967A CN97108967A CN1205188A CN 1205188 A CN1205188 A CN 1205188A CN 97108967 A CN97108967 A CN 97108967A CN 97108967 A CN97108967 A CN 97108967A CN 1205188 A CN1205188 A CN 1205188A
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- fish
- instant
- processing method
- instant sliced
- drying
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Abstract
An instant shredded fish is made up of fresh fish and starch through microwave puffing to puff it while make its water content 8 +/- 3%, and features delicious taste and its eating method including direct eating or eating it after immersing it in boiling water for 3-5 min.
Description
The present invention relates to a kind of instant sliced fish and processing method thereof, belong to food processing technology field.
Traditional food fish silk unique flavor, delicious flavour, however traditional handicraft is adopted in its processing fully, the finished product of making has its limitation, needs the boiling long period before edible, be difficult to adapt to current fast pace live in to the convenient instant demand of food.
The object of the present invention is to provide a kind of instant sliced fish and processing method thereof, to overcome above-mentioned deficiency.
Technical scheme of the present invention is:
Instant sliced fish is characterised in that it has good rehydration, and soaking 3～5 minutes with boiling water is edible, also can not soak direct xerophagia.
The instant sliced fish processing method is characterised in that: after cooling airing operation, the water content in its medium of Bao Te is between 40～65%; In drying process, fillet after adopting the microwave bulking technology with integer or fish silk explosion puffing drying make its moisture content Bao Te in 8 ± 3% scopes to slaking.
Accompanying drawing is an embodiment of the invention process chart.
Now be further described below in conjunction with the embodiments:
The fresh fish meat that peeling is boned is made the meat slurry, stir add auxiliary material such as starch in the meat slurry by 1: 1 proportioning after, compressing tablet or crowded silk, carry out boiling with steam then,, make the interior water content of its medium between 40～65% through its cooling airing a period of time of boiling relief, to put into micro-wave oven after the material integer again, (by every kilowatt of charging 80～150g), explosion puffing drying slaking to its moisture content is the pack of promptly coming out of the stove in 8 ± 3% scopes, makes finished product with 915MHZ microwave drying.
The present invention had both kept the traditional properties of fish silk, and was edible also convenient.
Claims (2)
1, a kind of instant sliced fish is mixed auxiliary material such as starch and makes by fresh fish meat, it is characterized in that said instant sliced fish has good rehydration, and with boiling water it being soaked 3～5 minutes is edible, or does not soak direct xerophagia.
2, a kind of processing method of instant sliced fish, processing technology comprise that fresh fish picks meat, slurrying, stirring, compressing tablet or squeezes operations such as silk, boiling, cooling airing, integer, drying, is characterized in that:
After cooling airing operation, keep the interior water content of its medium between 40～65%;
In drying process, fillet after adopting the microwave bulking technology with integer or fish silk explosion puffing drying remain in 8 ± 3% scopes its moisture content to slaking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97108967A CN1205188A (en) | 1997-06-23 | 1997-06-23 | Instant sliced fish and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97108967A CN1205188A (en) | 1997-06-23 | 1997-06-23 | Instant sliced fish and its processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1205188A true CN1205188A (en) | 1999-01-20 |
Family
ID=5170796
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97108967A Pending CN1205188A (en) | 1997-06-23 | 1997-06-23 | Instant sliced fish and its processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1205188A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028258A (en) * | 2010-12-11 | 2011-04-27 | 江南大学 | Method for processing wild small trash fish |
| CN101810346B (en) * | 2010-01-26 | 2012-11-28 | 陕西科技大学 | Method for puffing fishes |
| CN102823893A (en) * | 2012-07-16 | 2012-12-19 | 江西国兴集团百丈泉食品饮料有限公司 | Shredded fish and production process thereof |
| CN104473228A (en) * | 2015-01-18 | 2015-04-01 | 吴海军 | Immediately-edible flavor fish skin and preparation method thereof |
| CN105661377A (en) * | 2015-12-31 | 2016-06-15 | 广西壮族自治区农业科学院农产品加工研究所 | High-protein and low-calorie fish flesh crisp slice preparation method |
| CN106551291A (en) * | 2016-11-24 | 2017-04-05 | 南陵百绿汇农业科技有限公司 | A kind of Fructus Amomi Rotunduss local flavor cabrilla fish silk |
| CN107006793A (en) * | 2017-03-29 | 2017-08-04 | 江西省农业科学院土壤肥料与资源环境研究所 | A kind of full powder fish silk of cassava and preparation method thereof |
| CN107019176A (en) * | 2017-03-29 | 2017-08-08 | 江西省农业科学院土壤肥料与资源环境研究所 | A kind of tapioca fish silk and preparation method thereof |
| CN108618008A (en) * | 2018-05-15 | 2018-10-09 | 福建闽威食品有限公司 | Puffed dried fish floss and preparation method thereof |
| CN108651897A (en) * | 2018-05-15 | 2018-10-16 | 福建闽威食品有限公司 | Puffed dried fish and preparation method thereof |
-
1997
- 1997-06-23 CN CN97108967A patent/CN1205188A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101810346B (en) * | 2010-01-26 | 2012-11-28 | 陕西科技大学 | Method for puffing fishes |
| CN102028258A (en) * | 2010-12-11 | 2011-04-27 | 江南大学 | Method for processing wild small trash fish |
| CN102028258B (en) * | 2010-12-11 | 2012-09-05 | 江南大学 | Method for processing wild small trash fish |
| CN102823893A (en) * | 2012-07-16 | 2012-12-19 | 江西国兴集团百丈泉食品饮料有限公司 | Shredded fish and production process thereof |
| CN104473228A (en) * | 2015-01-18 | 2015-04-01 | 吴海军 | Immediately-edible flavor fish skin and preparation method thereof |
| CN105661377A (en) * | 2015-12-31 | 2016-06-15 | 广西壮族自治区农业科学院农产品加工研究所 | High-protein and low-calorie fish flesh crisp slice preparation method |
| CN106551291A (en) * | 2016-11-24 | 2017-04-05 | 南陵百绿汇农业科技有限公司 | A kind of Fructus Amomi Rotunduss local flavor cabrilla fish silk |
| CN107006793A (en) * | 2017-03-29 | 2017-08-04 | 江西省农业科学院土壤肥料与资源环境研究所 | A kind of full powder fish silk of cassava and preparation method thereof |
| CN107019176A (en) * | 2017-03-29 | 2017-08-08 | 江西省农业科学院土壤肥料与资源环境研究所 | A kind of tapioca fish silk and preparation method thereof |
| CN108618008A (en) * | 2018-05-15 | 2018-10-09 | 福建闽威食品有限公司 | Puffed dried fish floss and preparation method thereof |
| CN108651897A (en) * | 2018-05-15 | 2018-10-16 | 福建闽威食品有限公司 | Puffed dried fish and preparation method thereof |
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