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Processing method of typical-local-flavor fresh-water dried fish

A processing method, freshwater fish technology, applied in the direction of meat/fish preservation, food preservation, climate change adaptation, etc., can solve problems such as difficulty in controlling water content, impossibility of perennial processing and production, great influence of seasons, etc., to achieve soaking time Short, short marinating time, delicious flavor effect

Active Publication Date: 2012-02-15
广东省中山食品水产进出口集团有限公司
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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 moisture content, and it takes a long time to marinate, especially when it is dried with hot air, which is greatly affected by the season and cannot be processed and produced all year round.

Method used

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Examples

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Embodiment 1

[0014] A processing method for flavor dried freshwater fish, comprising the steps of:

[0015] 1. Select fresh and crisp grass carp: it is required to use fresh and crisp grass carp from uncontaminated areas, the size of which is 4000g~5000g is the most suitable, then dissect, remove scales and viscera, and take the back meat of the fish for later use;

[0016] 2. One-time cleaning: wash the fish back meat with running water, remove dirty blood, black film and other sundries;

[0017] 3. Marinate: marinate with a mixed seasoning of 1.5kg of salt, 100g of sugar and 50g of monosodium glutamate for every 50kg of fish meat. Dry salt smearing method is adopted for marinating. The operator spreads the prepared seasoning evenly on the surface of the fish fillets by hand, and then arranges the seasoned fish fillets neatly in the stainless steel tank. The fish fillets should be compacted layer by layer. , cover one deck seasoning again on the top fish fillet (note that the total amoun...

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PUM

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Abstract

The invention relates to a processing method of typical-local-flavor fresh-water dried fish, which is characterized by comprising the following steps that: selecting raw material fish, primary washing, salting, secondary washing, primary air drying, flavoring, secondary air drying, vacuum packing, binning and warehousing and refrigerating; the salting procedure is that: a dry salt smearing method is adopted, seasoning consisting of 2 to 3 parts of salt, 0.01 to 0.02 part of white sugar and 0.005 to 0.01 part of monosodium glutamate is used for salting 100 parts of fish bodies, the salting time is 2.5 to 3.5 hours, and the salting temperature is 18 to 25 DEG C; and the air drying procedure is that: the fish bodies are arranged into an air-cooling drying house, the room temperature of the air-cooling drying house is maintained at 18 to 20 DEG C, the air relative humidity is maintained at 40 to 50 percent, and the air drying time is 10 to 13 hours. Compared with the prior art, the processing method of the typical-local-flavor fresh-water dried fish has the following advantages that: 1. the production process is free from being influenced by the season; and 2. the smearing method is used for salting the fish rather than a salty water is used for salting the fish, so the salting time is short.

Description

Technical field: [0001] The invention relates to the technical field of aquatic product processing, in particular to a processing method of flavored dried freshwater fish. Background technique: [0002] In recent years, my country's aquaculture industry has achieved rapid development, especially the output of the traditional freshwater aquaculture of the four major carp is constantly increasing, but the post-processing technology of the products has not been well resolved. In order to solve the problem of fresh fish preservation, the traditional method is to dry fish in the sun. This method is basically based on family production, and quantitative production cannot be carried out, and the shelf life of the product is short. At present, dried fish processing enterprises use the following methods to produce dried fish: fresh and live grass carp-removal of head, scales and viscera-salting-cleaning-hot air drying-cutting-seasoning-bagging-vacuum packaging-killing Bacteria cooli...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/023A23B4/033
CPCY02A40/90
Inventor 马学军
Owner 广东省中山食品水产进出口集团有限公司
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