Spicy hot engraulis japonicas processing process

A technology for processing and drying fish, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of nervous system harm, carcinogenicity, and no antiseptic effect, and achieve the effect of optimizing the processing process, increasing nutrients, and reducing damage

Inactive Publication Date: 2014-01-15
HUNAN DONGTING SHUIXIANG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, spicy fish food has to go through repeated seasoning, cooking, frying, cleaning, and sterilization during the processing process. The processing technology is cumbersome and food additives are abused, such as: preservatives, colorants (acid orange), Oxidants are commonly used food additi...

Method used

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Embodiment Construction

[0020] In order to make the technical means, creative features, goals and effects achieved by the present invention easy to understand, the present invention will be further described below in conjunction with specific illustrations.

[0021] A kind of processing technology of hot and spicy dried fish, comprising the following processing steps:

[0022] (1) Screening: After confirming that the dried fish larvae meet the quality requirements, screen the dried fish larvae with basically the same size, and remove the impurity powder;

[0023] (2) Cleaning: Pour the screened dried fish into the cleaning pool, soak in water for 30 minutes, then clean and drain;

[0024] (3) Frying: Put the cleaned and drained dried fish into the fryer, fry for 5 minutes and then put it into the fishing fence. The frying temperature is 170°C. The purpose is to remove the fishy smell and make the fish body It is firm, enhances the toughness of the fish, and gives the fish a special flavor. Put the f...

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PUM

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Abstract

The invention relates to a spicy hot engraulis japonicas processing process, which comprises the following steps: screening engraulis japonicas with basically the same size, and removing impurity powder; pouring the screened engraulis japonicas into a washing tank, adding water to soak for 30 min, washing, and draining; placing the washed and drained engraulis japonicas into a frying machine to carry out frying for 5 min, and then placing into a skimmer, wherein a frying temperature is 170 DEG C; placing the fried engraulis japonicas into a saucing machine, pouring saucing water, saucing for 10 min, taking the engraulis japonicas out, draining, and pouring into a stainless steel container; adding flatspine pricklyash, cymous cuminum fruit, white sugar, pepper, glucose, monosodium glutamate, chicken powder and salt, completely and uniformly stirring, filling the sauced engraulis japonicas into a plastic bag, and carrying out vacuum packaging; placing the packaged engraulis japonicas into a sterilization tank, and sterilizing for 10 min at a temperature of 121 DEGC; and carrying out air drying on the outer package through an air drying machine. According to the present invention, no food additive is added, the pure nature and green planting plants are adopted, taste is good, and benefits are provided for body health.

Description

technical field [0001] The invention relates to a process for processing fish larvae, in particular to a process for processing spicy and dried larvae. [0002] Background technique [0003] Dried juveniles, also known as hairy fish, white rice fish and clove fish, are produced in a large amount in Beihai, Guangxi. The season with the largest number is from the end of October to April of the next year. The general size is 3-7 cm, and it is divided into pointed-headed dried fish. Aberdeen and round-headed larvae, pointed-headed larvae are thinner, with brighter silver lines on the body and whiter flesh. Round-headed larvae have a rounder body, lighter silver lines on the body, and lighter flesh. Very white. In the prior art, spicy fish food has to go through repeated seasoning, cooking, frying, cleaning, and sterilization during the processing process. The processing technology is cumbersome and food additives are abused, such as: preservatives, colorants (acid orange), Ox...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
CPCA23L5/11A23L17/10A23L27/10A23V2002/00
Inventor 张作宏
Owner HUNAN DONGTING SHUIXIANG FOOD CO LTD
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