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Liquor-saturated dried fish deep-processing method

A technology for deep processing and drunken fish, which is applied in acid preservation of meat/fish, food preparation, food science, etc. It can solve the problem of uneven distribution of salt, difficulty in controlling water content, earthy and fishy smell of fish To solve the problem of heavy weight, achieve the effect of nutritional value and unique flavor, speed up the thawing time and shorten the salting time

Inactive Publication Date: 2011-08-10
陈关海
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method is difficult to control the water content. The thawing process of this method adopts heating or natural thawing methods. The fish meat cannot be kept fresh during the thawing process, and it cannot solve the problem of uneven distribution of salt, high content, and easy corruption. There are problems such as heavy smell and fishy smell, and the time required for pickling is long, and hot air drying is used, which is greatly affected by the season, so it cannot be processed and produced all year round. In addition, in the traditional pickling process in the past, high-salt content was used. The pickling waste liquid of impurities is discharged on-site, which also has a certain impact on the environment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] The deep processing method of dried drunken fish referred to in this embodiment, the steps are: raw fish - adding salt and thawing - salting - deboning - cleaning - air cooling and drying - seasoning with ingredients, drunkenness - cutting into pieces - seasoning with ingredients, bagging -packing-sterilization cooling-inspection-packaging finished product-warehousing.

[0012] (1) The raw material is fresh and live grass carp from pollution-free farming. The quality of each fish is controlled at about 1.25 kg to 2.5 kg. After descaling, dissection, head and viscera, the fish is cleaned and put into a freezer for freezing. The amount of fish used on the day is based on the production amount of the day.

[0013] (2) Add salt and thaw the amount of fish used on the day: add salt to the frozen fish in the thawing tank and thaw; then clean the surface and belly of the thawed fish.

[0014] (3) Carry out salting: the salt water is marinated for 16 hours with 5%-20% of the w...

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PUM

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Abstract

The invention discloses a deep processing method of dried liquor-marinated fish, which comprises the steps of thawing raw material fish by adding salt, salt pickling, removing bones, cleaning, wind cooling and drying, flavoring, marinating in liquor, slicing, flavoring, bagging, packing, sterilizing, refrigerating, testing, packing, and storing. The inventive process adjusts tactile impression byeffectively controlling moisture content, and the production process is not influenced by seasons, so that salt content is reduced, and the product has high nutritive value, special taste, and no earthy taste and fishy smell of fishes. The inventive process has the advantages of shorted thawing time, shortened salt pickling time, environmental friendliness, and reduced cost.

Description

technical field [0001] The invention relates to a deep processing method of dried drunken fish. Background technique [0002] my country is the country with the most freshwater aquaculture water surface in the world, and the output of freshwater aquatic products also ranks first in the world. In order to solve the problem of fresh fish preservation, every household dried fish in the sun in winter. For thousands of years, the traditional drunken fish and crispy fish have gradually formed. Because of its low price and high quality, it has been passed down to this day. However, because the processing technology has not been well solved, and freshwater fish has many bone spurs, heavy muddy smell, and is easy to be corrupted during processing, the processing is difficult, and the shelf life is short, so there are very few dried drunk fish on the market. Basically based on family production. Most of today's dried drunken fish processing enterprises adopt the following methods ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/325A23B4/12A23L17/00
Inventor 陈关海陈立
Owner 陈关海
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