Production method for air-dried bream

Abstract

The invention belongs to the field of processing technologies for aquatic products, discloses a production method for air-dried bream and especially relates to a preserving process for freshwater fish through low temperature air drying. Key points of a technical scheme in the invention are as follows: after pretreatment, selected fresh bream is preserved with frying salt and spices at an ambient temperature of 10 to 15 DEG C for 3 h and is then pressed and fermented for 48 h; then the bream is put on a platform for brine discharging for 12 h so as to drain out brine in the bream; the bream is immersed in brine with a salinity of 12% for 72 h; then the bream is put on the platform again for secondary brine discharging for 12 h so as to allow brine in the bream to naturally drain; the bream is dried in a low temperature drying machine with a wind speed of more than 5 m / s at an ambient temperature of 15 DEG C for 72 h; and finally, back pressing and cooling are carried out so as to obtain a finished product. According to the invention, since a low temperature wet method preserving process and a low temperature great-air quantity drying process are utilized, salt content is low and is easily controllable; oxidization of unsaturated fatty acid at high temperature in the bream is prevented; and processing cost is low.

Description

technical field

[0001] The invention belongs to a processing method of fish food, in particular to a low-temperature air-drying method of folk flavor dried bream. Background technique

[0002] Bream, a representative economic fish in the Yangtze River Basin, enjoys a high reputation at home and abroad, and air-dried bream has also become a kind of food that is deeply loved by consumers. However, in order to avoid rot and deterioration in the process of processing, traditional bream products in my country are combined with high-salt pickling and sun-drying, resulting in high salt content in the finished product and oxidation of highly unsaturated fatty acids in fish by sunlight and ultraviolet rays. And other problems, and the production is seriously affected by the season, it is difficult to form a scale and grade.

[0003] At present, there are nearly 100 million patients with cardiovascular and cerebrovascular diseases in my country. Modern science proves that low-salt fo...

Examples

Embodiment

[0018] (1) The present invention is suitable for batch industrial production, each batch of output is more than 100 kilograms, and each bream weighs 500g-1000g.

[0019] (2) Pre-processing the fish, including breaking open from the maw, removing scales, gills, viscera, cleaning and draining.

[0020] (3) Marinate, marinate the fish body with fried salt and spices at an ambient temperature of 10°-15°, marinate for 3 hours, press and ferment for 48 hours.

[0021] (3) pick the brine, put the fish on the platform and pick the brine for 12 hours, let the brine on the fish body drain;

[0022] (4) marinade, put the fish body into the brine with a salinity of 12% to soak the marinade for 72 hours;

[0023] (5) Pick the marinade for the second time, and then place the fish on the platform for the second time for 12 hours to let the brine on the fish body drain out naturally;

[0024] (6) Air-drying, drying in a low-temperature dryer with an ambient temperature of 15° and a wind spe...

technical field

[0001] The invention belongs to a processing method of fish food, in particular to a low-temperature air-drying method of folk flavor dried bream. Background technique

[0002] Bream, a representative economic fish in the Yangtze River Basin, enjoys a high reputation at home and abroad, and air-dried bream has also become a kind of food that is deeply loved by consumers. However, in order to avoid rot and deterioration in the process of processing, traditional bream products in my country are combined with high-salt pickling and sun-drying, resulting in high salt content in the finished product and oxidation of highly unsaturated fatty acids in fish by sunlight and ultraviolet rays. And other problems, and the production is seriously affected by the season, it is difficult to form a scale and grade.

[0003] At present, there are nearly 100 million patients with cardiovascular and cerebrovascular diseases in my country. Modern science proves that low-salt fo...

Examples

Embodiment

[0018] (1) The present invention is suitable for batch industrial production, each batch of output is more than 100 kilograms, and each bream weighs 500g-1000g.

[0019] (2) Pre-processing the fish, including breaking open from the maw, removing scales, gills, viscera, cleaning and draining.

[0020] (3) Marinate, marinate the fish body with fried salt and spices at an ambient temperature of 10°-15°, marinate for 3 hours, press and ferment for 48 hours.

[0021] (3) pick the brine, put the fish on the platform and pick the brine for 12 hours, let the brine on the fish body drain;

[0022] (4) marinade, put the fish body into the brine with a salinity of 12% to soak the marinade for 72 hours;

[0023] (5) Pick the marinade for the second time, and then place the fish on the platform for the second time for 12 hours to let the brine on the fish body drain out naturally;

[0024] (6) Air-drying, drying in a low-temperature dryer with an ambient temperature of 15° and a wind spe...