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Processing method of fumigated anchovy fillets

A processing method and technology of anchovy, which is applied in the field of smoked fish fillet processing, can solve the problems of insufficient flavor and light color of products, and achieve the effect of stable quality and saving investment

Inactive Publication Date: 2009-11-18
EAST CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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AI Technical Summary

Problems solved by technology

However, compared with the traditional smoked fish fillets, the smoked fish fillets made of liquid smoke preparations have problems such as light color and insufficient flavor.

Method used

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Embodiment Construction

[0006] The raw material processing is to use anchovies with a body length of more than 10 cm. The fish body is basically intact and the freshness is first-class.

[0007] Seasoning treatment: the muscle tissue of anchovy is soft and tender, and it is easily deformed and broken when it is turned over during seasoning. The present invention dissolves the seasoning with a small amount of water during the seasoning treatment, and pours a layer of seasoning liquid in a pot for seasoning with a layer of fish fillets. Shake the seasoning basin after draining, so that the seasoning liquid is dipped evenly, and then shake 2 to 3 times during the dipping process; the dipping time depends on the temperature, if the temperature is lower than 10°C, dip overnight, if the temperature is higher than 20°C, dip for 5 to 6 hours .

[0008] Drying treatment: the individual anchovy is very small, and the shape of the product is poor. In order to increase the commodity value, the present invention ...

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PUM

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Abstract

The invention relates to a processing method of fumigated anchovy fillets, which belongs to the processing technology of fumigated fillets and aims at solving the technical problem of improving color, aroma and taste of fumigated fillets made by a liquid fumigating agent. The processing method comprises the following technical schemes: processing raw materials, seasoning, drying, impregnating by the liquid fumigating agent and far-infrared thermal processing. The processing method is characterized in that the impregnating process by adopting the liquid fumigating agent comprises the following steps: dipping fish fillets after being seasoned and dried into 4-6 percent of liquid fumigating agent, picking the fish fillets out and resting about 4 hours and then carrying out the far-infrared thermal processing; far-infrared rays of 180-200 DEG C are adopted in the far-infrared thermal processing to bake the fish fillets about 4 minutes, and the color, the aroma and the taste of the liquid-fumigating products can be improved. The invention is used for fumigating the anchovy fillets.

Description

Technical field: [0001] The invention relates to the processing technology of smoked fish fillets. Background technique [0002] Existing methods for smoking fish fillets include the liquid smoking method of liquid smoke preparations and the traditional smoking method in which smoke is directly generated from smoked materials through a smoke generator. Compared with the processing technology of smoked fish fillets with fumigant, the liquid fumigation method with liquid fumigant has the following characteristics: ① No fumigator is required, which greatly saves investment; ② The composition of liquid fumigant is relatively stable, making The quality of the product is also relatively stable; ③The liquid smoke preparation is purified, which removes the residual carcinogen 3,4-benzopyrene in the smoke, greatly reducing the possibility of carcinogenicity. However, compared with traditional smoked fish fillets, smoked fish fillets produced by liquid smoke preparations have problem...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
Inventor 杨宪时许钟郭全友
Owner EAST CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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