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Low-temperature making process of flavored dried fish with low salt

A production process and low-temperature air-drying technology, which is applied in the field of freshwater fish processing, can solve the problems of good taste of dried fish and high content of highly unsaturated fatty acids, and achieve the effects of fast air-drying speed, high content and low production cost.

Inactive Publication Date: 2011-11-23
HANGZHOU QIANDAO LAKE YONGCHENG GREEN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the deficiencies of the prior art, and provide a low-salt low-salt flavor dried fish production process, through low-salt low-temperature pickling, low-temperature drying, without adding any pigments, essences, preservatives, to solve the problem of fish products. Food safety issues, the dried fish produced has good taste, low salt, and high content of highly unsaturated fatty acids

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] ①Pre-treatment: Choose fresh, shiny grass carp weighing 3-5 catties ​​as the processing raw material, remove the scales of the grass carp, dissect the back to remove the viscera, wash and drain;

[0023] ②Low-temperature marinating: Sprinkle salt evenly on the fish treated in step ①, marinate at 10°C for 25 hours at low temperature, the amount of salt used is 3% of the weight of the fish, turn the fish once after 12 hours of marinating ;

[0024] ③Desalination: Put the fish body treated in step ② into clean water for 30 minutes to desalinate, then wash and drain;

[0025] ④ Low-temperature drying: Arrange the fish bodies treated in step ③ evenly and place them flat on the fish trolley (flatbed trolley), push the fish trolley into the drying room for low-temperature air-drying. Air-dry for 24 hours, and then use cold air at 5°C for 12 hours; during low-temperature air-drying, rotate the fish trolley 180 degrees every 4 hours, and turn over every 12 hours, and ventilate ...

Embodiment 2

[0027] ①Pre-treatment: choose fresh, glossy herring weighing 3-5 catties ​​as the raw material for processing, remove the scales of the herring, cut the back of the carp to remove the viscera, wash and drain;

[0028] ②Low-temperature marinating: Sprinkle salt evenly on the fish treated in step ①, marinate at 15°C for 20 hours at low temperature, the amount of salt used is 4% of the weight of the fish, turn the fish once after 8 hours of marinating ;

[0029] ③ Desalination: Soak the fish body treated in step ② in clean water for 60 minutes for desalination, then wash and drain;

[0030] ④ Low-temperature drying: Arrange the fish bodies treated in step ③ evenly and place them flat on the fish trolley (flatbed trolley), push the fish trolley into the drying room for low-temperature air-drying. Air-dry for 18 hours, then use cold air at 10°C for 24 hours; during low-temperature air-drying, rotate the fish trolley 180 degrees every 2 hours, turn over every 8 hours, and ventilate...

Embodiment 3

[0032] ①Pre-treatment: choose fresh, shiny miscellaneous fish with a weight of 1-10 catties as processing raw materials, remove the scales from the grass carp, dissect the back to remove the viscera, wash and drain;

[0033] ②Low-temperature marinating: Sprinkle salt evenly on the fish after step ①, and marinate at 12°C for 24 hours. The amount of salt is 3.5% of the weight of the fish. After 10 hours of marinating, turn the fish over once ;

[0034] ③ Desalination: Soak the fish body treated in step ② in clean water for 45 minutes for desalination, then wash and drain;

[0035] ④ Low-temperature drying: Arrange the fish bodies treated in step ③ evenly and place them flat on the fish trolley (flatbed trolley), push the fish trolley into the drying room for low-temperature air-drying. Air-dry for 20 hours, then use cold air at 8°C for 20 hours; during low-temperature air-drying, rotate the fish trolley 180 degrees every 3 hours, turn over every 10 hours, and ventilate and dehu...

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Abstract

The invention relates to the technical field of freshwater fish processing, aiming to provide a low-temperature making process of a flavored dried fish with low salt. The low-temperature making process of the flavored dried fish with low salt, provided by the invention, comprises the steps of pretreatment, low-temperature salting, desalting and low-temperature drying. According to the invention, the food safety problem of the fish product is solved through low-salt and low-temperature salting, low-temperature drying and no addition of any pigment, essence and preservative; and the produced dried fish has the advantages of good mouthfeel, low salt and high content of highly unsaturated fatty acid.

Description

technical field [0001] The invention relates to the technical field of freshwater fish processing, in particular to a manufacturing process of low-temperature and low-salt flavor dried fish. Background technique [0002] There has been a tradition of pickling dried fish among the people of our country since ancient times. In order to avoid the corruption and deterioration of fish in the process of processing, the process of combining high-salt pickling and sun-drying is adopted. The defects of this production method are: 1. Although The processing is simple, but the production cycle is long, resulting in a large loss of fish nutrients; 2. The meat of dried fish is not fresh and tender, and the taste is poor; 3. The salt content is too high, which can easily cause cardiovascular and cerebrovascular diseases; 4. Highly unsaturated fatty acids in fish will be oxidized and destroyed by solar ultraviolet radiation; 3. Production is seriously affected by seasons and weather, makin...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
Inventor 李永才
Owner HANGZHOU QIANDAO LAKE YONGCHENG GREEN FOOD
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