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Manufacturing method for instant spicy anchovy

A technology for spicy anchovies and anchovies, which is applied in food preparation, food science, application and other directions, can solve the problems of long time consumption, periodic production, chemical changes, etc., and achieves the advantages of reducing production costs, reducing drying steps, and improving production efficiency. Effect

Active Publication Date: 2013-10-16
ANHUI FUHUANG SUNGEM FOODSTUFF GRP
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Problems solved by technology

[0003] The traditional processing method of ready-to-eat fish is generally dried first, then fried after pickling. The main problems of the current method are: 1. The drying process of raw fish takes a long time and consumes a lot of energy, which is not conducive to industrial production; Frying will lead to the loss of flavor of the product, and some auxiliary materials will undergo chemical changes under high temperature conditions, which is not conducive to human health; 3. The raw materials used are fresh products, and the source of raw materials is unstable and has production cycles, which is not conducive to continuous production in the factory

Method used

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Embodiment Construction

[0014] In order to make the technical means, creative features, achieved objects and effects of the present invention easy to understand and understand, the present invention is further described below.

[0015] A preparation method of instant spicy anchovies, characterized in that the operation steps are as follows:

[0016] Step 1, raw material fish pretreatment: select the raw material to be non-polluting refrigerated dried anchovies, wash the fish with clean water, and drain the water for later use;

[0017] Step 2. Frying: Put the drained anchovies into a frying pan with an oil temperature of 130-150°C or a continuous frying tank for 1-3 minutes, until the color of the fish body turns golden yellow. Take out the fried fish and drain off the excess oil. At this time, the water content of the fish is about 6-10%. Low temperature frying can effectively prevent fat from oxidizing at high temperature;

[0018] Step 3, prepare auxiliary materials: in terms of 35kg of dried an...

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Abstract

The invention discloses a manufacturing method for instant spicy anchovy, and relates to the technical field of instant food manufacturing. The manufacturing method is characterized by comprising the following steps: pre-processing raw material, frying, preparing auxiliary material, stir-frying flavor, performing vacuum package, sterilizing, cooling, printing bar code, and warehousing. The manufacturing method provided by the invention is simple in operation, good in taste, convenient to manufacture, and suitable for various crowds.

Description

Technical field: [0001] The invention relates to the technical field of instant food production, in particular to a preparation method of instant spicy anchovies. Background technique: [0002] Anchovies are rich in nutrients, not only rich in protein, fat, carbohydrates, calcium, phosphorus, etc., but also rich in iron and trace elements such as zinc and selenium. Trace elements such as zinc and selenium are beneficial to the development of the brain. At present, the development of anchovies is less, and most of them are only dried or dried to make dry products. There are no reports on other deep processing, and no reports on the preparation method of ready-to-eat spicy anchovies. [0003] The traditional processing method of ready-to-eat fish is generally drying first, marinating and then frying. The main problems of the current method are: 1. The drying process of raw fish takes a long time and consumes a lot of energy, which is not conducive to industrial production; 2. ...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L17/00
Inventor 杨立
Owner ANHUI FUHUANG SUNGEM FOODSTUFF GRP
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