CN1695499A - Technique for processing liquor-saturated dried fish - Google Patents
Technique for processing liquor-saturated dried fish Download PDFInfo
- Publication number
- CN1695499A CN1695499A CNA2005100499716A CN200510049971A CN1695499A CN 1695499 A CN1695499 A CN 1695499A CN A2005100499716 A CNA2005100499716 A CN A2005100499716A CN 200510049971 A CN200510049971 A CN 200510049971A CN 1695499 A CN1695499 A CN 1695499A
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- Prior art keywords
- technique
- dried fish
- saturated
- liquor
- processing liquor
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 36
- 229920006395 saturated elastomer Polymers 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title claims description 18
- 239000013505 freshwater Substances 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims description 10
- 235000019991 rice wine Nutrition 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 229910052751 metal Inorganic materials 0.000 claims description 3
- 239000002184 metal Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 2
- 238000009938 salting Methods 0.000 abstract 1
- 238000009461 vacuum packaging Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 5
- 244000025254 Cannabis sativa Species 0.000 description 2
- 238000012258 culturing Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 241000252210 Cyprinidae Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000252234 Hypophthalmichthys nobilis Species 0.000 description 1
- 241000755266 Kathetostoma giganteum Species 0.000 description 1
- 241000191442 Tenualosa reevesii Species 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 230000026676 system process Effects 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
A liquor-saturated dried fish with unique taste is prepared from fresh-water fish through killing and cleaning fish, salting, washing, baking, cutting to become blocks, low-temp storage, adding flavouring in liquor, immersing the dried fish blocks in it, vacuum packing, high-temp and-pressure sterilizing, and cooling.
Description
Technical field
The invention discloses a kind of technique for processing liquor-saturated dried fish, belong to technical field of aquatic product processing.
Background technology
In recent years under the policy guidance of country's " ocean, in-depth processing are cultured, opened up in main attack ", the culture fishery of China has obtained fast development, and particularly as four large Chinese carps of China's tradition freshwater fish culturing: " green grass or young crops, grass, silver carp, flathead " obtained developing rapidly.Freshwater fish culturing output improves constantly, but since postpartum process technology be not well solved, add that fresh-water fishes spur is many, mud fishy smell is heavy, difficulty of processing is bigger, a large amount of production technologies of difficult formation fresh-water fishes.
Summary of the invention
The present invention is directed to above-mentioned situation, purpose is to provide a kind of processing technology of fresh-water fishes being made liquor-saturated dried fish after deep processing.
For achieving the above object, the technical solution adopted in the present invention is: technique for processing liquor-saturated dried fish, its technological process is: fresh-water fishes are cutd open and kill, after the cleaning, the 5%-20% salt of putting into fish weight carries out salt marsh, took out cleaning through 10-15 hour behind the salt marsh, delivering to drying room smokes, temperature is controlled at 40-60 ℃, it is temporary to deliver to refrigerating chamber low temperature after the dried dried fish stripping and slicing, take out the back and add the liquor-saturated system of flavoring seasoning, the quantitative package of weighing then, packing then adopts the vacuum suction packing, send into autoclave sterilizer back-pressure cooling after under the 110-121 ℃ of high temperature sterilization 20-50 minute again, coloured silk wraps into the storehouse after checking.
Optimal technical scheme of the present invention is: described back-pressure process for cooling requires to be 10-20-10/121 ℃ of back-pressure cooling.
The weight of fresh-water fishes is the best with 2 kilograms to 3 kilograms, impurity such as fish guts must be cleaned up after the twice cleaning.
Temperature when refrigerating chamber low temperature is temporary should be not less than-18 ℃.
Described flavoring is added an amount of spice again and is formed by yellow rice wine and poor the burning, and wherein the ratio of yellow rice wine and poor burning can require according to every batch actual production to decide, and its scope can be controlled between 4: 1 to 1: 1.
Described check can be divided into the metal detector check and two steps of laboratory physical and chemical inspection carry out.
After the present invention adopts technique scheme, its advantage is: based on conventional machining process, in conjunction with modernized process technology and equipment, can guarantee both quality and quantity, mass processing fresh-water fishes, liquor-saturated dried fish mouthfeel after deep processing is good, long shelf-life (through practical application, the shelf-life can reach about 12 months), fragrance alcohol just.
The specific embodiment
Choose 2 kilograms to 3 kilograms fresh-water fishes and cut open and kill, decaptitate, internal organ and foreign material, several down at the thick place of fish body with the cutter scribing, clean up with clear water.The 5%-20% salt of putting into fish weight carries out salt marsh, takes out behind the salt marsh through 10-15 hour and cleans, and removes residual salt point and other foreign material.Deliver to drying room and smoke, temperature is controlled at 40-60 ℃, and it is temporary to deliver to refrigerating chamber low temperature after dried dried fish (this macrura reevesii body moisture is the best the to be controlled at 35%) stripping and slicing, and the temperature when low temperature is temporary should be not less than-18 ℃.Take out the back and add the liquor-saturated system of flavoring seasoning, liquor-saturated system process generally is controlled between 24 hours to 48 hours, and flavoring is added an amount of spice again and formed by yellow rice wine and poor the burning, wherein the ratio of yellow rice wine and poor burning can require according to every batch actual production to decide, and its scope can be controlled between 4: 1 to 1: 1.The quantitative package (is the best with every bag 100 grams-200 grams) of weighing then adopts vacuum suction to pack during packing.Send into autoclave sterilizer back-pressure cooling after under the 110-121 ℃ of high temperature sterilization 20-50 minute again, the back-pressure process for cooling requires to be 10-20-10/121 ℃ of back-pressure cooling.Coloured silk wraps into the storehouse after metal detector check and laboratory physical and chemical inspection are qualified.
Claims (6)
1, technique for processing liquor-saturated dried fish, it is characterized in that described technological process is: after fresh-water fishes are cutd open and kill, clean, the 5%-20% salt of putting into fish weight carries out salt marsh, took out cleaning through 10-15 hour behind the salt marsh, delivering to drying room smokes, temperature is controlled at 40-60 ℃, it is temporary to deliver to refrigerating chamber low temperature after the dried dried fish stripping and slicing, take out the back and add the liquor-saturated system of flavoring seasoning, the quantitative package of weighing then, packing then adopts the vacuum suction packing, sends into autoclave sterilizer back-pressure cooling after under the 110-121 ℃ of high temperature sterilization 20-50 minute again, and coloured silk wraps into the storehouse after checking.
2, technique for processing liquor-saturated dried fish according to claim 1 is characterized in that the requirement of described back-pressure process for cooling is 10-20-10/121 ℃ of back-pressure cooling.
3, technique for processing liquor-saturated dried fish according to claim 1 is characterized in that the weight of fresh-water fishes is the best with 2 kilograms to 3 kilograms, impurity such as fish guts must be cleaned up after the twice cleaning.
4, technique for processing liquor-saturated dried fish according to claim 1 is characterized in that the temperature when refrigerating chamber low temperature is temporary should be not less than-18 ℃.
5, technique for processing liquor-saturated dried fish according to claim 1, it is characterized in that described flavoring is by yellow rice wine and poor the burning, add an amount of spice again and form, wherein the ratio of yellow rice wine and poor burning can require according to every batch actual production to decide, and its scope can be controlled between 4: 1 to 1: 1.
6, technique for processing liquor-saturated dried fish according to claim 1 is characterized in that described check can be divided into the metal detector check and two steps of laboratory physical and chemical inspection carry out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100499716A CN100341430C (en) | 2005-06-07 | 2005-06-07 | Technique for processing liquor-saturated dried fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100499716A CN100341430C (en) | 2005-06-07 | 2005-06-07 | Technique for processing liquor-saturated dried fish |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1695499A true CN1695499A (en) | 2005-11-16 |
| CN100341430C CN100341430C (en) | 2007-10-10 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100499716A Expired - Fee Related CN100341430C (en) | 2005-06-07 | 2005-06-07 | Technique for processing liquor-saturated dried fish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100341430C (en) |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090669A (en) * | 2011-03-22 | 2011-06-15 | 杭州八鲜禽业有限公司 | Preparation method of liquor-saturated fish |
| CN101530214B (en) * | 2008-03-11 | 2011-10-05 | 唐春海 | Processing method of drunk round fish |
| CN102224947A (en) * | 2011-05-19 | 2011-10-26 | 江南大学 | Method for producing vacuum-seasoned drunk dried fish |
| CN1868324B (en) * | 2006-06-28 | 2012-02-22 | 上海绿缘食品有限公司 | Method for processing black carp pickled with wine or grains, and pickle with wine or grains for making same |
| CN102389127A (en) * | 2011-09-30 | 2012-03-28 | 宁波餐之皇食品有限公司 | Method for processing drunk blood clams |
| CN102578626A (en) * | 2012-02-10 | 2012-07-18 | 宋淼泉 | Process for making multi-flavored hand-shredded sliced grass carps |
| CN102626239A (en) * | 2012-03-26 | 2012-08-08 | 福建三都澳食品有限公司 | Processing technology of dried salted yellow croakers |
| CN101849687B (en) * | 2009-03-31 | 2013-01-23 | 曹保营 | Dehydrated dried fish with crisp bones |
| CN102907707A (en) * | 2012-11-07 | 2013-02-06 | 湖南农业大学 | Quick processing method of spicy liquor-marinated fish blocks |
| CN103284217A (en) * | 2013-06-28 | 2013-09-11 | 广西钦州市绿源天然食品加工有限公司 | Processing method of dried sandworms |
| CN103300420A (en) * | 2013-07-09 | 2013-09-18 | 成都市隆福食品有限责任公司 | Processing technology of hot pot taste dried fishes |
| CN104544314A (en) * | 2015-01-07 | 2015-04-29 | 中南林业科技大学 | Preparation method of leisure cooked food-stillage fish |
| CN104643155A (en) * | 2015-02-06 | 2015-05-27 | 福建翠屏湖食品有限公司 | Liquor preserved dried fish and production method thereof |
| CN106305961A (en) * | 2016-08-19 | 2017-01-11 | 广西正五海洋产业股份有限公司 | Octopus processing process |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1048791A (en) * | 1989-07-17 | 1991-01-30 | 中国水产联合总公司上海分公司 | The process technology that a kind of seasoning saury sheet is done |
| CN1156560A (en) * | 1996-02-09 | 1997-08-13 | 陶忠明 | Process for producing squid and pressed squid slice thereby |
| CN1173298A (en) * | 1996-08-14 | 1998-02-18 | 丁忠祥 | De-fatted and fishy smell-removing dried fish processing tech and products thereof |
-
2005
- 2005-06-07 CN CNB2005100499716A patent/CN100341430C/en not_active Expired - Fee Related
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1868324B (en) * | 2006-06-28 | 2012-02-22 | 上海绿缘食品有限公司 | Method for processing black carp pickled with wine or grains, and pickle with wine or grains for making same |
| CN101530214B (en) * | 2008-03-11 | 2011-10-05 | 唐春海 | Processing method of drunk round fish |
| CN101849687B (en) * | 2009-03-31 | 2013-01-23 | 曹保营 | Dehydrated dried fish with crisp bones |
| CN102090669A (en) * | 2011-03-22 | 2011-06-15 | 杭州八鲜禽业有限公司 | Preparation method of liquor-saturated fish |
| CN102090669B (en) * | 2011-03-22 | 2013-04-17 | 杭州八鲜禽业有限公司 | Preparation method of liquor-saturated fish |
| CN102224947B (en) * | 2011-05-19 | 2012-09-05 | 江南大学 | Method for producing vacuum-seasoned drunk dried fish |
| CN102224947A (en) * | 2011-05-19 | 2011-10-26 | 江南大学 | Method for producing vacuum-seasoned drunk dried fish |
| CN102389127A (en) * | 2011-09-30 | 2012-03-28 | 宁波餐之皇食品有限公司 | Method for processing drunk blood clams |
| CN102578626A (en) * | 2012-02-10 | 2012-07-18 | 宋淼泉 | Process for making multi-flavored hand-shredded sliced grass carps |
| CN102578626B (en) * | 2012-02-10 | 2013-08-21 | 宋淼泉 | Process for making multi-flavored hand-shredded sliced grass carps |
| CN102626239A (en) * | 2012-03-26 | 2012-08-08 | 福建三都澳食品有限公司 | Processing technology of dried salted yellow croakers |
| CN102907707A (en) * | 2012-11-07 | 2013-02-06 | 湖南农业大学 | Quick processing method of spicy liquor-marinated fish blocks |
| CN102907707B (en) * | 2012-11-07 | 2014-01-22 | 湖南农业大学 | Quick processing method of spicy liquor-marinated fish blocks |
| CN103284217A (en) * | 2013-06-28 | 2013-09-11 | 广西钦州市绿源天然食品加工有限公司 | Processing method of dried sandworms |
| CN103300420A (en) * | 2013-07-09 | 2013-09-18 | 成都市隆福食品有限责任公司 | Processing technology of hot pot taste dried fishes |
| CN104544314A (en) * | 2015-01-07 | 2015-04-29 | 中南林业科技大学 | Preparation method of leisure cooked food-stillage fish |
| CN104643155A (en) * | 2015-02-06 | 2015-05-27 | 福建翠屏湖食品有限公司 | Liquor preserved dried fish and production method thereof |
| CN106305961A (en) * | 2016-08-19 | 2017-01-11 | 广西正五海洋产业股份有限公司 | Octopus processing process |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100341430C (en) | 2007-10-10 |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: GRANDMOTHER FOOD CO., LTD. Free format text: FORMER OWNER: SONG MIAOQUAN Effective date: 20101123 |
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| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 312025 SHAOXING LIKANG FOOD CO., LTD., DONGFAN, QIANQING TOWN, SHAOXING COUNTY, ZHEJIANG PROVINCE TO: 223200 NO. 1, BUILDING 1, INDUSTRY PARK, CHUZHOU DISTRICT, HUAI'AN CITY, JIANGSU PROVINCE |
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| TR01 | Transfer of patent right |
Effective date of registration: 20101123 Address after: 223200 No. 1, 1 Industrial Park, Chuzhou District, Jiangsu, Huaian Patentee after: WAIPOJIA FOOD CO., LTD. Address before: 312025 Shaoxing province Zhejiang County Qianqing Town East fan Shaoxing Likang Food Co. Ltd. Patentee before: Song Miaoquan |
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| C56 | Change in the name or address of the patentee | ||
| CP02 | Change in the address of a patent holder |
Address after: No. 89, Huaxi Road, Huaian Economic Development Zone, Jiangsu, Huaian Patentee after: WAIPOJIA FOOD CO., LTD. Address before: 223200 No. 1, 1 Industrial Park, Chuzhou District, Jiangsu, Huaian Patentee before: WAIPOJIA FOOD CO., LTD. |
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20071010 Termination date: 20200607 |
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| CF01 | Termination of patent right due to non-payment of annual fee |