CN1927053A - Instant sliced fish and its processing method - Google Patents
Instant sliced fish and its processing method Download PDFInfo
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- CN1927053A CN1927053A CNA2006101225101A CN200610122510A CN1927053A CN 1927053 A CN1927053 A CN 1927053A CN A2006101225101 A CNA2006101225101 A CN A2006101225101A CN 200610122510 A CN200610122510 A CN 200610122510A CN 1927053 A CN1927053 A CN 1927053A
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Abstract
The invention relates to a ready-to-eat fish thread and the preparative way of it. The fish thread is made of fresh fish meat and starches. The main characteristic of the fish thread is that: vacuum-drying the fish thread with 40-65% water by microray, take the fish thread out until the water content is about 8+-3%; it's ready to eat after soaking in boiled water for 3-5min, or it can be consumed without soaking.
Description
Affiliated technical field
The present invention relates to a kind of instant sliced fish and processing method thereof, is to utilize the flesh of fish and starch to be raw material, the instant food that adopts microwave vacuum drying technology to make.
Background technology
At present, the fish silk of selling on the market all is to be that raw material is directly processed the fish silk made from the flesh of fish, and because of not adding starch, so rehydration is poor, nutrition is single, can only can not steep as instant food and eat as the leisure food xerophagia, more can not boil and eat.Though everybody known instant bean vermicelli is a starch based convenient instant food, but because its raw material that adopts all is to be raw material with starch, form through crowded silk, oven dry, though have good rehydration, but because of the raw material that it adopted single, the fragile inadequately mashed and muddy soup of pliability, and nutrition is not abundant, can not often eat as nutraceutical.
Summary of the invention
Poor in order to overcome the rehydration of common fish silk, nutrition is single, can only be as the leisure food dry-eating; The raw material that remedies instant bean vermicelli simultaneously is single, and nutrition is not abundant, and pliability is poor, and is fragile mashed, muddy soup.It is raw material that product of the present invention adopts fresh fish meat and starch, with microwave vacuum drying technology is the fish tobacco microwave vacuum drying of 40-65% with water content, until its moisture content is 8 ± 3% promptly to come out of the stove and make the finished product instant sliced fish, its rehydration is good, and is nutritious, pliable and tough smooth, bright fragrant good to eat, promptly can be used as the leisure food xerophagia, can be used as staple food again and boiling and eat, steeping and eating.
The beneficial effect of the invention is, with fresh fish meat and starch is raw material, adopting the microwave vacuum technology is the fish tobacco microwave vacuum drying of 40-65% with water content, is 8 ± 3% promptly to come out of the stove and make finished product until its moisture content, and it is nutritious, delicious flavour, pliable and tough smooth, bright fragrant good to eat, instant, with boiling water it being soaked 3-5 minute is edible, also can not soak direct xerophagia.
The specific embodiment
Technical process: fresh fish → get meat → do adult fish gruel → add water, starch, salt stir agglomerating → squeeze silk → continuously cooking (slaking) → typing cut-out (one-tenth
1. 2. 3. 4. 5. 6. 7. type) → micro-wave vacuum → cooling → packing
⑧ ⑨ ⑩
The 1. middle fresh fish of operating procedure and concrete technological parameter: figure is based on the fresh water live fish, figure gets meat in 2. and is meant and removes head, tail, internal organ and bone, 3. figure is twisted into the fish gruel to the flesh of fish with meat grinder, 4. figure adds starch in the fish gruel, by 1: 1 proportioning, promptly one jin of flesh of fish is joined one jin of starch, add a spot of salt compounded of iodine and water, it is agglomerating to stir, and 5. figure extrudes the fish silk with extruding strings device, and it is ripe that 6. figure steams silk continuously, 7. figure quantitatively cuts off moulding, 8. figure is 8 ± 3% with micro-wave vacuum until its moisture content, and 9. figure is cooled to normal temperature, and 10. figure adds the flavor pack packing.
Claims (2)
1, a kind of instant sliced fish mixes auxiliary materials such as starch and makes with the fresh flesh of fish.
2, according to right 1 described instant sliced fish, it is characterized in that said instant sliced fish has good rehydration and pliability, with boiling water it being soaked 3-5 minute is edible, or does not soak direct xerophagia.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006101225101A CN1927053A (en) | 2006-09-29 | 2006-09-29 | Instant sliced fish and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006101225101A CN1927053A (en) | 2006-09-29 | 2006-09-29 | Instant sliced fish and its processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1927053A true CN1927053A (en) | 2007-03-14 |
Family
ID=37857307
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006101225101A Pending CN1927053A (en) | 2006-09-29 | 2006-09-29 | Instant sliced fish and its processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1927053A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102823890A (en) * | 2012-09-15 | 2012-12-19 | 江西国兴集团百丈泉食品饮料有限公司 | Skin rolling machine for fish silk production |
| CN104137997A (en) * | 2014-06-03 | 2014-11-12 | 浙江大学舟山海洋研究中心 | Processing method for flavored swimming crab meat can |
| CN105831627A (en) * | 2016-04-14 | 2016-08-10 | 江西国兴集团百丈泉食品饮料有限公司 | Production technology of vertical bar-shaped shredded fish |
| 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 |
-
2006
- 2006-09-29 CN CNA2006101225101A patent/CN1927053A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102823890A (en) * | 2012-09-15 | 2012-12-19 | 江西国兴集团百丈泉食品饮料有限公司 | Skin rolling machine for fish silk production |
| CN102823890B (en) * | 2012-09-15 | 2013-08-14 | 江西国兴集团百丈泉食品饮料有限公司 | Skin rolling machine for fish silk production |
| CN104137997A (en) * | 2014-06-03 | 2014-11-12 | 浙江大学舟山海洋研究中心 | Processing method for flavored swimming crab meat can |
| CN104137997B (en) * | 2014-06-03 | 2016-03-02 | 浙江大学舟山海洋研究中心 | A kind of processing method of seasoning swimming crab canned meat |
| CN105831627A (en) * | 2016-04-14 | 2016-08-10 | 江西国兴集团百丈泉食品饮料有限公司 | Production technology of vertical bar-shaped shredded fish |
| 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 |
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| PB01 | Publication | ||
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20070314 |