CN1318305A - Production of salted fish food - Google Patents

Production of salted fish food Download PDF

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Publication number
CN1318305A
CN1318305A CN 00112870 CN00112870A CN1318305A CN 1318305 A CN1318305 A CN 1318305A CN 00112870 CN00112870 CN 00112870 CN 00112870 A CN00112870 A CN 00112870A CN 1318305 A CN1318305 A CN 1318305A
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CN
China
Prior art keywords
fish
salted
meat
preserved materials
fried
Prior art date
Application number
CN 00112870
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Chinese (zh)
Inventor
叶成利
Original Assignee
叶成利
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by 叶成利 filed Critical 叶成利
Priority to CN 00112870 priority Critical patent/CN1318305A/en
Publication of CN1318305A publication Critical patent/CN1318305A/en

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Abstract

Fermented glutinous rice produced with chili juice and sweet wine, red coloring agent produced with red rice and supplementary material are mixed into salting material. Fish blocks cut integrally are first spread in pot and salted for 4-6 hr, then painted with the salting material and salted in jar hermetically for 10 days, and finally sprayed with white spirit and salted in another jar for 4-5 day to obtain salted fish. Fresh pork, beef and chicken blocks are first salted in a pot for 5-6 hr, and then salted in a jar with layered salting material for 8-12 days to obtain salted meat. The technological process of salting has short period, high quality and special salted food flavor.

Description

Production of salted fish food

The present invention relates to food processing technology, particularly a kind of production of salted fish food.

Salted fish, butcher's meat are a kind of folk tradition food in part minority area in the prior art, it is a kind of spontaneous fermentation fish, meat products with peculiar flavour, for a long time, salted fish, butcher's meat are as self-produced reversal food among the people, process extensive, lack packing and wait commercialization to handle means, be difficult to form commodity and put on market.Guizhou Rongjiang unexpected rival food factory produces man of Dong salted fish, the butcher's meat of exploitation at present, still be in traditional fabrication, workshop-based production, they adorn with altar, add paper shell packing and packed semi-finished product sale of pickling maturation, generally need reprocessing to eat, its commercialization degree of treatment is low, and commercialization is produced in batches and is restricted.

The national Zhang Wenhua teacher of teachers training school in the southeast of Guizhou Province once reported the official documents and correspondence of " east, Guizhou Province salted fish foods packed in carton containers production technology " on " food science and technology " 99 year first phase; though it is progressive to some extent that its packing is handled the commercialization processing stage; but its manufacture craft still belongs to traditional fabrication; process-cycle is longer; the fermented product less stable; scale is produced in batches and to be restricted, and kind is single, fish head, fish tail and pickle auxiliary material and do not make full use of.

The objective of the invention is to: a kind of production of salted fish food is provided, it is on the basis of traditional fabrication salted fish, butcher's meat method, improve its manufacture craft, adopt scientific and reasonable commercialization to handle simultaneously, develop serial typical local food, make salted fish, this folk tradition food of butcher's meat reach the purpose of commercialization.

Formation of the present invention: the preparation of (1) preserved materials: earlier bright red hot pepper is broken into the capsicum slurry, make sweet wine with glutinous rice, to put into altar after both mixing, inoculate lactic acid bacteria, use salt water-stop altar mouth then, brew more than 1 month fermented glutinour rice, red yeast rice is prepared into red colouring agent for food, also used as a Chinese medicine, fermented glutinour rice, red colouring agent for food, also used as a Chinese medicine and chilli powder, spice and other auxiliary and condiment are mixed, make the new system preserved materials;

(2) fermentation of fish is pickled: fresh fish is cutd open along the back kill into a monoblock, gill and the fish gill, then the fish body is shakeout in basin, medial surface evenly sprinkles refining thin salt up, salinity be fish heavy 3%, be deposited in so from level to level and carried out salt in the basin pickled 4 to 6 hours, the new system preserved materials is applied in the fish body, closes up the fish body, after auxilliary last layer is pickled the preserved materials of using at the bottom of the altar, put the fish body that one deck inboard scribbles the new system preserved materials, during one deck preserved materials one deck fish body is packed altar into like this, after sealing is pickled 10 days, the fish body is taken out, pack in another altar, spray a small amount of high spirit, sealing was pickled 4-5 days more then, promptly got the fish curing food;

(3) fermentation of meat is pickled: with classification, classifications such as fresh pork, beef, chicken, be cut into piece then respectively, put into basin, evenly sprinkle refining thin salt (consumption be meat heavy 3%), pickled auxilliary last layer new system preserved materials at the bottom of altar 5-6 hour, put one deck through salted good cube meat, after one deck preserved materials one deck cube meat installed like this, sealing was pickled 8-12 days, can pickle into butcher's meat.

The preparation of material filling will be exploded with temperature oil (vegetable oil) with the preserved materials of the crossing second time and make material filling, the processing of salted fish series of products: the processing of (1) fried salted fish fish bar vacuum packing product, the salted fish bar of pickling is cleared up, removed the curing food that is attached on the fish surface, it is dry to put into baking oven then, reduce its moisture content, making water content is about 20%, and the plastic packaging bag of packing into after fried again adds a little material filling, vacuum-packed then, through the high steam sterilization, check goes out product again;

(2) processing of fried salted fish fish piece canned pack: after the salted fish cleaning, removing the preserved materials that is attached on the fish surface, through fried, in the glass jar of packing into, the material filling of reinjecting is added a cover, then with the water-bath heating, and exhaust sealing, cooling, check goes out product;

(3) processing of fried salted fish fish head can product: with after the salted fish fish head cleaning, remove the preserved materials that is attached on the fish head after, through fried, in the glass jar of packing into, the material filling of reinjecting is added a cover, then with the water-bath heating, exhaust sealing, cooling, check goes out product;

(4) processing of fried salted fish fish tail vacuum packing product: after the cleaning of salted fish fish tail, removal is attached to the lip-deep preserved materials of fish tail, it is dry to put into baking oven then, reduces its moisture content, and making water content is about 20%, the plastic packaging bag of packing into after fried again, add a little material filling, vacuum-packed then, again through the high steam sterilization, check goes out product.

The processing of butcher's meat series of products: (1) secondary lean meat, be cut into meat cubelets, fried, add the preserved materials tinning, add a cover, the water-bath heating, exhaust sealing is made fried butcher's meat canned products; (2) fat meat with altar dress, barreled or vacuum-packed the sale, is used for culinary art; (3) lean meat, section adds auxiliary material, mixes thoroughly, baking, pack, vacuum packaging, the high steam sterilization, the butcher's meat jerky is made in check.

Compared with the prior art, advantage of the present invention is: when prepare in preserved materials (1), the fermented glutinour rice that uses is a brew maturation in advance, and by the artificial good lactobacillus inoculation of cultivating of inoculation, like this, can make fermenting speed fast on the one hand, can make fermentation stability, the normal and effectively pollution of the assorted bacterium of inhibition on the other hand, improve the quality of products; When (2) pickling, the preserved materials of use adopts the new system material to be used in combination with the preserved materials of having used, and fermentation is accelerated, and also can save the consumption of supplementary material simultaneously; (3) pickling the later stage, spraying liquor and continued to pickle several days, making it increase a little flavor substances, thereby improve the quality of its product; (4) according to market and different taste people's different demands, adopt scientific and reasonable commercializations such as packing to handle, develop serial economy and the flavour product of instant.

Embodiments of the invention: the preparation of new preserved materials: break into the capsicum slurry with bright red hot pepper, make sweet spilling with glutinous rice, both put into altar after mixing, inoculate lactic acid bacteria, use salt water-stop altar mouth then, brew becomes fermented glutinour rice more than 1 month, prepare red colouring agent for food, also used as a Chinese medicine with red yeast rice, fermented glutinour rice, red colouring agent for food, also used as a Chinese medicine and chilli powder, spice and other auxiliary and condiment are mixed, make the new system preserved materials.

The fermentation of fish is pickled: fresh fish is cutd open along the back kill into a monoblock, gill and the fish gill, the fish body is shakeout in basin, medial surface up, sprinkle refining thin salt, be deposited in the basin pickled 4-6 hour so from level to level, the new system preserved materials is applied in the fish body, close up the fish body, after auxilliary last layer is pickled the preserved materials of using at the bottom of the altar, put the fish body that one deck inboard scribbles the new system preserved materials, one deck preserved materials one deck fish body is packed in the altar like this, after sealing is pickled 10 days, the fish body is taken out, in another altar of packing into, spray a small amount of high spirit, sealing was pickled 4-5 days more then, promptly got the fish curing food.

The fermentation of meat is pickled: with classification, classifications such as fresh pork, beef, chicken, be cut into piece then respectively, put into basin, evenly sprinkle refining thin salt, pickled 5-6 hour, auxilliary last layer new system preserved materials at the bottom of altar, put one deck through salted good cube meat, after one deck preserved materials one deck cube meat installed like this, sealing was pickled 8-12 days, can pickle into butcher's meat.

The preparation of material filling: will explode with temperature oil (vegetable oil) with the preserved materials of the crossing second time and make material filling.

The processing of salted fish series of products: the processing of (1) fried salted fish fish bar vacuum packing product, the salted fish bar of pickling is cleared up, removed the curing food that is attached on the fish surface, it is dry to put into baking oven then, reduce its moisture content, making water content is about 20%, and the plastic packaging bag of packing into after fried again adds a little material filling, vacuum-packed then, through the high steam sterilization, check goes out product again.

(2) processing of fried salted fish fish piece canned pack: with salted fish cleaning, remove the preserved materials that is attached on the fish surface after, fried, in the glass jar of packing into, the material filling of reinjecting is added a cover, then with the water-bath heating, exhaust sealing, cooling, check goes out product;

(3) processing of fried salted fish fish head can product: with after the salted fish fish head cleaning, remove the preserved materials that is attached on the fish head after, through fried, in the glass jar of packing into, the material filling of reinjecting is added a cover, then with the water-bath heating, exhaust sealing, cooling, check goes out product;

(4) processing of fried salted fish fish tail vacuum packing product: after the cleaning of salted fish fish tail, removal is attached to the lip-deep curing food of fish tail, it is dry to put into baking oven then, reduces its moisture content, and making water content is about 20%, the plastic packaging bag of packing into after fried again, add a little material filling, vacuum-packed then, again through the high steam sterilization, check goes out product.

The processing of butcher's meat series of products: (1) secondary lean meat, be cut into meat cubelets, fried, add the preserved materials tinning, add a cover, the water-bath heating, exhaust sealing is made fried butcher's meat canned products.

(2) fat meat with altar dress, barreled or vacuum-packed the sale, is used for culinary art.

(3) lean meat, section adds auxiliary material, mixes thoroughly, baking, pack, vacuum packaging, the high steam sterilization, the butcher's meat jerky is made in check.

Claims (3)

1, a kind of production of salted fish food, it is characterized in that: the preparation of (1) preserved materials: earlier bright red hot pepper is broken into the capsicum slurry, make sweet wine with glutinous rice, with putting into altar after both mixing, inoculate lactic acid bacteria, use salt water-stop altar mouth then, brew more than 1 month fermented glutinour rice, red yeast rice is prepared into red colouring agent for food, also used as a Chinese medicine, and fermented glutinour rice, red colouring agent for food, also used as a Chinese medicine and chilli powder, spice and other auxiliary and condiment are mixed, and makes the new system preserved materials;
(2) fermentation of fish is pickled: fresh fish is cutd open along the back kill into a monoblock, gill and the fish gill, then the fish body is shakeout in basin, medial surface evenly sprinkles refining thin salt up, salinity be fish heavy 3%, be deposited in so from level to level and carried out salt in the basin pickled 4 to 6 hours, the new system preserved materials is applied in the fish body, closes up the fish body, after auxilliary last layer is pickled the preserved materials of using at the bottom of the altar, put the fish body that one deck inboard scribbles the new system preserved materials, during one deck preserved materials one deck fish body is packed altar into like this, after sealing is pickled 10 days, the fish body is taken out, pack in another altar, spray a small amount of high spirit, sealing was pickled 4-5 days more then, promptly got the fish curing food;
(3) fermentation of meat is pickled: with classification, classifications such as fresh pork, beef, chicken, be cut into piece then respectively, put into basin, evenly remove refining thin salt (consumption be meat heavy 3%), pickled auxilliary last layer new system preserved materials at the bottom of altar 5-6 hour, put one deck through salted good cube meat, after one deck preserved materials one deck cube meat installed like this, sealing was pickled 8-12 days, can pickle into butcher's meat.
2, production of salted fish food according to claim 1, it is characterized in that: the preparation of material filling, to explode with temperature oil (vegetable oil) with the preserved materials of the crossing second time and make material filling, the processing of salted fish series of products: the processing of (1) fried salted fish fish bar vacuum packing product, the salted fish bar of pickling is cleared up, removal is attached to the curing food on the fish surface, it is dry to put into baking oven then, reduces its moisture content, and making water content is about 20%, the plastic packaging bag of packing into after fried again, add a little material filling, vacuum-packed then, again through the high steam sterilization, check goes out product;
(2) processing of fried salted fish fish piece canned pack: after the salted fish cleaning, removing the preserved materials that is attached on the fish surface, through fried, in the glass jar of packing into, the material filling of reinjecting is added a cover, then with the water-bath heating, and exhaust sealing, cooling, check goes out product;
(3) processing of fried salted fish fish head can product: with after the salted fish fish head cleaning, remove the preserved materials that is attached on the fish head after, through fried, in the glass jar of packing into, the material filling of reinjecting is added a cover, then with the water-bath heating, exhaust sealing, cooling, check goes out product;
(4) processing of fried salted fish fish tail vacuum packing product: after the cleaning of salted fish fish tail, removal is attached to the lip-deep preserved materials of fish tail, it is dry to put into baking oven then, reduces its moisture content, and making water content is about 20%, the plastic packaging bag of packing into after fried again, add a little material filling, vacuum-packed then, again through the high steam sterilization, check goes out product.
3, production of salted fish food according to claim 1 is characterized in that: the processing of butcher's meat series of products: (1) secondary lean meat, be cut into meat cubelets, and fried, add the preserved materials tinning, add a cover, the water-bath heating, exhaust sealing is made fried butcher's meat canned products; (2) fat meat with altar dress, barreled or vacuum-packed the sale, is used for culinary art; (3) lean meat, section adds auxiliary material, mixes thoroughly, baking, pack, vacuum packaging, the high steam sterilization, the butcher's meat jerky is made in check.
CN 00112870 2000-04-18 2000-04-18 Production of salted fish food CN1318305A (en)

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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100405917C (en) * 2005-07-30 2008-07-30 孙义国 Method for pickling mandarin fish
CN101095532B (en) * 2007-07-02 2010-05-26 宁波大学 Method for processing vinasse fish
CN102511837A (en) * 2012-01-11 2012-06-27 四川省食品发酵工业研究设计院 Method for making glutinous rice wine meat
CN103229986A (en) * 2013-03-29 2013-08-07 李月素 Preparation method of stomach strengthening and digestion helping fish head sauce
CN103689628A (en) * 2013-12-25 2014-04-02 广西博士海意信息科技有限公司 Spicy and hot salted meat or preserved meat and preparation method thereof
CN103750407A (en) * 2013-12-25 2014-04-30 广西博士海意信息科技有限公司 Method for pickling spicy and hot acidulated fish
CN104286137A (en) * 2014-09-05 2015-01-21 佛山市新战略知识产权文化有限公司 Preserved meat freshness keeping method
CN105876673A (en) * 2016-04-28 2016-08-24 福建农林大学 Method for preparing functional minced small yellow croaker product by utilizing mixed-bacterium fermentation
CN105942299A (en) * 2016-04-28 2016-09-21 福建农林大学 Method for preparing functional minced larimichthys crocea products by using mixed microbe fermentation

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100405917C (en) * 2005-07-30 2008-07-30 孙义国 Method for pickling mandarin fish
CN101095532B (en) * 2007-07-02 2010-05-26 宁波大学 Method for processing vinasse fish
CN102511837A (en) * 2012-01-11 2012-06-27 四川省食品发酵工业研究设计院 Method for making glutinous rice wine meat
CN103229986A (en) * 2013-03-29 2013-08-07 李月素 Preparation method of stomach strengthening and digestion helping fish head sauce
CN103689628A (en) * 2013-12-25 2014-04-02 广西博士海意信息科技有限公司 Spicy and hot salted meat or preserved meat and preparation method thereof
CN103750407A (en) * 2013-12-25 2014-04-30 广西博士海意信息科技有限公司 Method for pickling spicy and hot acidulated fish
CN103689628B (en) * 2013-12-25 2016-02-17 广西博士海意信息科技有限公司 A kind of spicy butcher's meat or bacon and preparation method thereof
CN104286137A (en) * 2014-09-05 2015-01-21 佛山市新战略知识产权文化有限公司 Preserved meat freshness keeping method
CN105876673A (en) * 2016-04-28 2016-08-24 福建农林大学 Method for preparing functional minced small yellow croaker product by utilizing mixed-bacterium fermentation
CN105942299A (en) * 2016-04-28 2016-09-21 福建农林大学 Method for preparing functional minced larimichthys crocea products by using mixed microbe fermentation

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