CN1292666C

CN1292666C - Method of smoking fish

Info

Publication number: CN1292666C
Application number: CNB03111329XA
Authority: CN
Inventors: 李国亮
Original assignee: Individual
Current assignee: Individual
Priority date: 2003-03-28
Filing date: 2003-03-28
Publication date: 2007-01-03
Anticipated expiration: 2023-03-28
Also published as: CN1533714A

Abstract

The present invention provides a method for fumigating fish, which comprises the steps that branchiae, scales, viscera, blood and bones of fish are removed; then the fish are laid in a container in a layer mode; salt and seasonings are added on each layer to be soaked with salt for 20 to 30 hours, the addition amount of the salt is 4 to 6% of the weight of the fish, and the addition amount of the seasonings is 1 to 2% of the weight of the fish; the fish soaked with the salt are put into water to be desalted for 10 to 15 hours; the fish are dewatered after desalted and dried by wind for 8 to 12 hours in the ventilative environment; the fish are put into a fumigation house after air drying processing is carried out and fumigated by smoke for 5 to 10 hours at the temperature of 28 to 35 DEG C so as to form the products. The method of the present invention does not damage nutrient components of the fish, and the fumigated fish have the advantages of good taste and high nutrient value, and can be preserved for a long time.

Description

Smoke the method for fish

(1) technical field

What the present invention relates to is a kind of processing method of food, specifically the processing method of a kind of fish.

(2) background technology

Along with improving constantly of people's living standard, people also grow with each passing day to the requirement of the general level of the health.People more pay attention to the coordination and the balance of nutritive value of food and nutrition.Contain abundant nutrition in the fish.The benefit that edible fishes, particularly salmon class bring human health is by human cognition.It is reported that eating the danger that salmon suffers from a heart complaint can descend more, for example: contain 1.5 gram unrighted acids in the salmon with 80 shells and calculate, if eat salmon a week one time, the danger that suffers from a heart complaint so will reduce more than 50%.Fish nutritious, but fresh fish and so that corruption, denaturalization phenomenon to take place.So people are fresh-keeping for fish, usually will adopt freezing method.Fresh-keeping input a large amount of refrigeration, the heat-preserving equipment of needing of freezing also needs a large amount of electric energy equal energy source consumption.Fish must be processed processing before edible in addition, could remove its peculiar smell etc.Processing method is improper, not only can not obtain good mouthfeel, but also can destroy its nutrition, even transforms out the oxious component that tends to produce the disease of.The fish that the method that employing is smoked processes can have certain shelf-life, and do not need secondary operations just direct-edible.So smoked fish food is subjected to people's welcome.Present smoked fish method mainly be fish is carried out earlier fried, smoked with sugar again.Some minute bubbles can appear on the fish-skin of smoking out.Because this smoked fish method has adopted the fried operation of high temperature, high temperature can destroy the nutrition of fish, even can produce some carcinogens, and long-term edible meeting influence human health.Fish are soaked at salt and also can produce some materials unhelpful or harmful to human health in the process in addition, and untimely removal also can influence human health.

(3) summary of the invention

The object of the present invention is to provide and a kind ofly can fully preserve the nutrition that contains in the fish, improve the quality of products the method for smoking fish of low production cost.

The object of the present invention is achieved like this: (1) removes the gill, squama, internal organ, blood and the bone of fish; (2) the fish layering is placed in the container, every layer is added the salt that salt and flavouring carried out 20-30 hour and soaks processing, and the addition of salt is the 4-6% of fish weight, and the addition of flavor enhancement is the 1-2% of fish weight; (3) fish of soaking processing through salt is placed on and carries out desalting processing 10-15 hour in the water; (4) branch that anhydrates of the fish drop after the desalination carries out 8-12 hour air-dry processing under the environment that ventilates; (5) fish after the air-dry processing is placed in the room that fire-cures, under 28-35 ℃ temperature, makes product with the processing of smoking that cigarette carried out 5-10 hour.The present invention can also comprise some features like this: 1, earlier air-dry fish was carried out heat treated 3-5 hour 100-110 ℃ of temperature before smoking processing.2, the product after smoking is put into steamer after vacuum packaging, carries out 3-4 hour steam treatment.3, described flavouring is the mixture of green onion, ginger, garlic and monosodium glutamate.

The invention has the advantages that: will carry out desalting processing through the fish that supersalt is soaked, not only can remove unnecessary salt, simultaneously with contain in the fish and soak produce in the process the unhelpful and harmful material of human body is removed at salt, guarantee quality and the edible safety of the fish smoked out, can prolong the fresh-keeping time limit of product simultaneously.Method of the present invention does not need high temperature fried, can guarantee that the effective ingredient in the fish is not decomposed, not be destroyed.Method of the present invention adopts sootiness, rather than sugar is smoked, can make product that long storage life and mouthfeel quality are preferably arranged.Method of the present invention can adopt cold smoking and two kinds of smoking techniques of hot smoking, to satisfy different consumption demands, the product that for example adopts cold smoking technology to smoke out relatively is suitable for westerner's taste, and the product that adopts hot smoking technology to smoke out relatively is suitable for the Asians, particularly Chinese taste.Method of the present invention is suitable for smoking autumn salmon (dog salmon), Atlantic salmon, Pacific Ocean salmon salmons such as (salmons), also is suitable for smoking fish such as Spanish mackerel, black carp, whitefish, dace, tuna, big head.

(4) specific embodiments

For a more detailed description to the present invention for example below:

Embodiment one, and (1) removes the foreign material such as the gill, squama, internal organ, blood and bone of raw material fish, and it is two that fish one is cutd open; (2) the fish layering is placed in the container, container is selected wooden or plastic containers, and every layer is added the salt that salt and flavouring carried out 20-30 hour and soaks processing, and the addition of salt is the 4-6% of fish weight, and the addition of flavor enhancement is the 1-2% of fish weight.Flavouring is the mixture of green onion, ginger, garlic and monosodium glutamate, and its mixed proportion can be that equal proportion is mixed, and also can suitably adjust proportioning, improves taste; (3) fish of soaking processing through salt is placed on and carries out desalting processing 10-15 hour in the water, changes a water every 30-60 minute in dehydration, or adopts the water that flows to carry out desalting processing; (4) part of anhydrating of the fish drop after the desalination is carried out 8-12 hour air-dry processing under the environment that ventilates, make the fish surface gloss occur; (5) fish after the air-dry processing is placed in the room that fire-cures, under 28-35 ℃ temperature, makes product with the processing of smoking that cigarette carried out 5-10 hour.Smoking used cigarette can be the cigarettes that fuel combustion produced such as sawdust, wood shavings, wood chip.

Embodiment two, and (1) removes the foreign material such as the gill, squama, internal organ, blood and bone of raw material fish, and it is two that fish one is cutd open; (2) the fish layering is placed in the container, container is selected wooden or plastic containers, and every layer is added the salt that salt and flavouring carried out 24 hours and soaks processing, and the addition of salt is 5% of a fish weight, and the addition of flavor enhancement is 1% of a fish weight.Flavouring is the mixture of green onion, ginger, garlic and monosodium glutamate, and its mixed proportion can be that equal proportion is mixed, and also can suitably adjust proportioning, improves taste; (3) fish of soaking processing through salt is placed on and carried out desalting processing in the water 12 hours, changes a water every 30 minutes in dehydration, or adopts the water that flows to carry out desalting processing; (4) part of anhydrating of the fish drop after the desalination is carried out 10 hours air-dry processing under the environment that ventilates, make the fish surface gloss occur; (5) fish after the air-dry processing is placed in the room that fire-cures, under 30 ℃ temperature, makes product with the processing of smoking that cigarette carried out 8 hours.Smoking used cigarette can be the cigarettes that fuel combustion produced such as sawdust, wood shavings, wood chip.

Embodiment three, and (1) removes the foreign material such as the gill, squama, internal organ, blood and bone of raw material fish, and it is two that fish one is cutd open; (2) the fish layering is placed in the container, container is selected wooden or plastic containers, and every layer is added the salt that salt and flavouring carried out 20-30 hour and soaks processing, and the addition of salt is the 4-6% of fish weight, and the addition of flavor enhancement is the 1-2% of fish weight.Flavouring is the mixture of green onion, ginger, garlic and monosodium glutamate, and its mixed proportion can be that equal proportion is mixed, and also can suitably adjust proportioning, improves taste; (3) fish of soaking processing through salt is placed on and carries out desalting processing 10-15 hour in the water, changes a water every 30-60 minute in dehydration, or adopts the water that flows to carry out desalting processing; (4) part of anhydrating of the fish drop after the desalination is carried out 8-12 hour air-dry processing under the environment that ventilates, make the fish surface gloss occur; (5) air-dry fish is placed in the room that fire-cures, heats baking 100-110 ℃ of temperature and handled 3-5 hour; (6) in the room that fire-cures, will under 28-35 ℃ temperature, make product through the fish of heating baking with the processing of smoking that cigarette carried out 5-10 hour.Smoking used cigarette can be the cigarettes that fuel combustion produced such as sawdust, wood shavings, wood chip.Product after smoking is put into steamer after vacuum packaging, carry out 3-4 hour steam treatment.

Embodiment four, and (1) removes the foreign material such as the gill, squama, internal organ, blood and bone of raw material fish, and it is two that fish one is cutd open; (2) the fish layering is placed in the container, container is selected wooden or plastic containers, and every layer is added the salt that salt and flavouring carried out 24 hours and soaks processing, and the addition of salt is 5% of a fish weight, and the addition of flavor enhancement is 1% of a fish weight.Flavouring is the mixture of green onion, ginger, garlic and monosodium glutamate, and its mixed proportion can be that equal proportion is mixed, and also can suitably adjust proportioning, improves taste; (3) fish of soaking processing through salt is placed on and carried out desalting processing in the water 12 hours, changes a water every 40 minutes in dehydration, or adopts the water that flows to carry out desalting processing; (4) part of anhydrating of the fish drop after the desalination is carried out 8 hours air-dry processing under the environment that ventilates, make the fish surface gloss occur; (5) air-dry fish is placed in the room that fire-cures, heats baking 100 ℃ of temperature and handled 3 hours; (6) in the room that fire-cures, will under 30 ℃ temperature, make product through the fish of heating baking with the processing of smoking that cigarette carried out 5 hours.Smoking used cigarette can be the cigarettes that fuel combustion produced such as sawdust, wood shavings, wood chip.Product after smoking is put into steamer after vacuum packaging, carry out 3 hours steam treatment.

Claims

1, a kind of method of smoking fish is characterized in that:

(1) gill, squama, internal organ, blood and the bone of removal fish;

(2) the fish layering is placed in the container, every layer is added the salt that salt and flavouring carried out 20-30 hour and soaks processing, and the addition of salt is the 4-6% of fish weight, and the addition of flavor enhancement is the 1-2% of fish weight;

(3) fish of soaking processing through salt is placed on and carries out desalting processing 10-15 hour in the water;

(4) branch that anhydrates of the fish drop after the desalination carries out 8-12 hour air-dry processing under the environment that ventilates;

(5) fish after the air-dry processing is placed in the room that fire-cures, under 28-35 ℃ temperature, makes product with the processing of smoking that cigarette carried out 5-10 hour.

2, method of smoking fish according to claim 1 is characterized in that: earlier air-dry fish was carried out heat treated 3-5 hour 100-110 ℃ of temperature before smoking processing.

3, method of smoking fish according to claim 1 and 2, it is characterized in that: the product after smoking is put into steamer after vacuum packaging, carries out 3-4 hour steam treatment.

4, method of smoking fish according to claim 1 and 2 is characterized in that: described flavouring is the mixture of green onion, ginger, garlic and monosodium glutamate.

5, method of smoking fish according to claim 3 is characterized in that: described flavouring is the mixture of green onion, ginger, garlic and monosodium glutamate.