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A method of non-fried processing freshwater fish

A freshwater fish, non-fried technology, applied in application, food preparation, food science and other directions, can solve the problems of adverse effects on people's health, carcinogens, loss of high calcium nutrients in bone spurs, etc., to improve the taste of utilization and its economic value , Easy to absorb by human body, convenient to eat

Inactive Publication Date: 2014-10-15
武汉华新达食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the processing and utilization rate of freshwater fish is very low at present, especially silver carp or bighead carp, which are generally used as feed and directly fed to fish or other carnivores, or when they enter the family or hotel table and make dishes, they will cause bone spurs and other nutrients such as high calcium massive loss of material
[0003] At present, large-scale production of deli fish by frying has its own disadvantages, which not only lead to deterioration or loss of nutrients, but also produce a large amount of carcinogens, which have adverse effects on people's health. Therefore, At present, it is still impossible to achieve economical, efficient, hygienic and safe large-scale production and processing of freshwater fish

Method used

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  • A method of non-fried processing freshwater fish

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Effect test

Embodiment 1

[0023] A method for non-fried processing freshwater fish, the process is as follows:

[0024] (1) Select 50kg of fish for pretreatment, including: remove fish head, fish tail, viscera and some fish scales and clean them, put the cleaned fish in a pickling tank, and marinate them with 30kg of seasoning liquid for 40 hours; Cut the marinated fish into small pieces, and speed up the air-drying of the fish after cutting the fish into small pieces.

[0025] (2) Drying: cut the fish into pieces and put them into a low-temperature drying room to air-dry, the temperature of air-drying is 70°C; the humidity is 80%; the air-drying time is 90 hours;

[0026] (3) Seasoning: Put the air-dried fish pieces into a mixed solution of 30kg soup stock and 50kg chili oil evenly, and then put them into a tumbler for marinating. The marinating time is 180 minutes, and the temperature between the tumblers is 50°C; then marinate well The fish pieces are bagged with aluminum foil high-temperature cook...

Embodiment 2

[0033] A method for non-fried processing freshwater fish, the process is as follows:

[0034] (1) Select 50kg of fish for pretreatment, including: remove fish head, fish tail, viscera and some fish scales and clean them, put the cleaned fish in a pickling tank, and marinate them with 25kg of seasoning liquid for 30 hours; Cut the marinated fish into small pieces, and it is easier to speed up the drying of the fish after cutting the fish into small pieces.

[0035] (2) Drying: After the fish is cut into pieces, put it into a low-temperature drying room to air-dry, the temperature of air-drying is 60°C; the humidity is 70%; the air-drying time is 80 hours;

[0036] (3) Seasoning: Put the air-dried fish pieces into a mixed solution of 25kg soup stock and 40kg chili oil evenly, and then put them into a tumbler for marinating. The marinating time is 160 minutes, and the temperature between the tumblers is 50°C; then marinate well The fish pieces are bagged with aluminum foil high-...

Embodiment 3

[0043] A method for non-fried processing freshwater fish, the process is as follows:

[0044](1) Select 50kg of fish for pretreatment, including: remove fish head, fish tail, viscera and some fish scales and clean them, put the cleaned fish in a pickling tank, and marinate them with 15kg of seasoning liquid for 20 hours; Cut the marinated fish into small pieces, and it is easier to speed up the drying of the fish after cutting the fish into small pieces.

[0045] (2) Drying: After the fish is cut into pieces, put it into a low-temperature drying room to air-dry, the temperature of air-drying is 40°C; the humidity is 50%; the air-drying time is 60 hours;

[0046] (3) Seasoning: Put the air-dried fish pieces into a mixed solution of 20kg soup stock and 30kg chili oil, and then put them into a tumbler for marinating. The marinating time is 120 minutes, and the temperature between the tumblers is 40°C; then marinate well The fish pieces are bagged with aluminum foil high-temperat...

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Abstract

The invention relates to a method for processing freshwater fish in a non-fried way. The method comprises the following steps of pretreating fish, seasoning, marinating, sterilizing and curing. The method has the advantages as below: harmful bacterium can be killed completely by a high-temperature high-pressure sterilization technology; the quality guarantee period of the product can reach 12 months without adding preservatives; the damage to the health of a human body caused by cancerogen in the frying process is completely avoided by using the non-fried process; the nutrient substance of the fish is remained; large-batch industrial production of aquatic products is realized; the efficiency is improved, and sanitation, safety and convenience in food taking are realized; delicious and nutrient-rich leisure food which can be easily absorbed by the human body is obtained without adding any preservative; and particularly, the taste and the economic value of low-value fish such as chub or bighead are improved.

Description

technical field [0001] The invention relates to the technical field of finishing freshwater fish, in particular to a method for non-fried processing freshwater fish. Background technique [0002] Because fish has the characteristics of high protein content, low cholesterol, rich nutrition and easy digestion and absorption by human body, it is a very popular food in people's diet. However, the processing and utilization rate of freshwater fish is very low at present, especially silver carp or bighead carp, which are generally used as feed and directly fed to fish or other carnivores, or when they enter the family or hotel table and make dishes, they will cause bone spurs and other nutrients such as high calcium Substantial loss of material. [0003] At present, large-scale production of deli fish by frying has its own disadvantages, which not only lead to deterioration or loss of nutrients, but also produce a large amount of carcinogens, which have adverse effects on people'...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 李路路周艳
Owner 武汉华新达食品有限公司
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