CN1318305A - Production of salted fish food - Google Patents
Production of salted fish food Download PDFInfo
- 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
- Authority
- CN
- China
- Prior art keywords
- fish
- salted
- meat
- preserved materials
- fried
- Prior art date
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 88
- 235000013305 food Nutrition 0.000 title claims abstract description 29
- 238000004519 manufacturing process Methods 0.000 title claims description 14
- 239000000463 materials Substances 0.000 claims abstract description 67
- 235000013372 meat Nutrition 0.000 claims abstract description 35
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 12
- 235000009566 rice Nutrition 0.000 claims abstract description 11
- 241000287828 Gallus gallus Species 0.000 claims abstract description 4
- 235000015278 beef Nutrition 0.000 claims abstract description 4
- 235000009508 confectionery Nutrition 0.000 claims abstract description 4
- 235000015277 pork Nutrition 0.000 claims abstract description 4
- 239000000047 products Substances 0.000 claims description 34
- 238000007789 sealing Methods 0.000 claims description 18
- 150000003839 salts Chemical class 0.000 claims description 11
- 239000011780 sodium chloride Substances 0.000 claims description 11
- 210000003128 Head Anatomy 0.000 claims description 10
- 241000209094 Oryza Species 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 9
- 230000001954 sterilising Effects 0.000 claims description 9
- 238000009461 vacuum packaging Methods 0.000 claims description 9
- 240000008574 Capsicum frutescens Species 0.000 claims description 6
- 210000002816 Gills Anatomy 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 238000004040 coloring Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 239000003814 drugs Substances 0.000 claims description 6
- 239000011521 glasses Substances 0.000 claims description 6
- 239000010410 layers Substances 0.000 claims description 6
- 235000020997 lean meat Nutrition 0.000 claims description 6
- 238000005554 pickling Methods 0.000 claims description 6
- 238000002360 preparation methods Methods 0.000 claims description 6
- 238000007670 refining Methods 0.000 claims description 6
- 239000011901 water Substances 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 240000000388 Capsicum baccatum var. baccatum Species 0.000 claims description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 3
- 239000001390 capsicum minimum Substances 0.000 claims description 3
- 235000013409 condiments Nutrition 0.000 claims description 3
- 239000003925 fat Substances 0.000 claims description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound 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CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000003921 oils Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 239000000843 powders Substances 0.000 claims description 3
- 229940026314 red yeast rice Drugs 0.000 claims description 3
- 239000002002 slurries Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 239000007921 sprays Substances 0.000 claims description 3
- 235000015112 vegetable and seed oils Nutrition 0.000 claims description 3
- 239000008158 vegetable oil Substances 0.000 claims description 3
- 239000000796 flavoring agents Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000000034 methods Methods 0.000 abstract description 2
- 230000000576 supplementary Effects 0.000 abstract description 2
- 238000009938 salting Methods 0.000 abstract 4
- 240000007594 Oryza sativa Species 0.000 abstract 2
- 235000007189 Oryza longistaminata Nutrition 0.000 abstract 1
- 239000003086 colorants Substances 0.000 abstract 1
- 280000542077 Sprinkle companies 0.000 description 3
- 238000005516 engineering processes Methods 0.000 description 3
- 230000035800 maturation Effects 0.000 description 2
- 229940039696 Lactobacillus Drugs 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 241000196435 Prunus domestica subsp. insititia Species 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000005755 formation reactions Methods 0.000 description 1
- 230000002401 inhibitory effects Effects 0.000 description 1
- 235000013622 meat products Nutrition 0.000 description 1
- 239000000203 mixtures Substances 0.000 description 1
- 238000009376 nuclear reprocessing Methods 0.000 description 1
- 230000000750 progressive Effects 0.000 description 1
- 230000002441 reversible Effects 0.000 description 1
- 239000011265 semifinished products Substances 0.000 description 1
- 239000011257 shell materials Substances 0.000 description 1
- 230000002269 spontaneous Effects 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000000126 substances Substances 0.000 description 1
Abstract
Description
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)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00112870 CN1318305A (en) | 2000-04-18 | 2000-04-18 | Production of salted fish food |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00112870 CN1318305A (en) | 2000-04-18 | 2000-04-18 | Production of salted fish food |
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| Publication Number | Publication Date |
|---|---|
| CN1318305A true CN1318305A (en) | 2001-10-24 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN 00112870 CN1318305A (en) | 2000-04-18 | 2000-04-18 | Production of salted fish food |
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| CN (1) | CN1318305A (en) |
Cited By (9)
| 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 |
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2000
- 2000-04-18 CN CN 00112870 patent/CN1318305A/en not_active Application Discontinuation
Cited By (10)
| 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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