Processing method of instant puffing anchovies

A technology of puffed anchovy and its processing method, which is applied in food preparation, food science, application, etc., can solve the problem of losing the unique taste of anchovy, and achieve the effects of unique flavor, reasonable nutritional mix, and improved stability

Active Publication Date: 2014-04-16
SHANDONG HOMEY AQUATIC DEV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the anchovy fish floss or instant canned anchovy processed by the preparation method disclosed in the above-mentioned publication c

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The processing method of instant puffed anchovy, through the following process steps:

[0018] A. Raw material selection Select fresh anchovies with large individual and intact fish body as raw material;

[0019] B. Raw material processing The anchovy selected in step (A) is held by the left hand and pinched by the rear abdomen of the fish to split the abdomen of the fish. Use the right hand to cut off the spine at 1 / 3 of the tail from the fish body and remove the tail; Tear off the remaining spine together with the viscera, belly black membrane, and the abdomen with the cracked head edge to obtain a complete fish fillet connected by the spine;

[0020] C, cleaning, water control The anchovy fillets obtained in step (B) are rinsed with 4% salt water to remove impurities; the rinsed anchovy fillets are controlled to remove surface moisture;

[0021] D. Immerse in low temperature to taste the anchovy fish fillets that have been controlled to remove surface moisture in st...

Embodiment 2

[0026] The processing method of instant puffed anchovy, through the following process steps:

[0027] A. Raw material selection Select fresh anchovies that are frozen and thawed in brine with a concentration of 2% and are large in size and intact.

[0028] B. Raw material processing Use a knife to split the belly of the anchovies selected in step (A), cut off the spine with a knife at 1 / 3 of the fish body from the tail, and remove the tail; remove the remaining spine together with internal organs and black belly 1. Remove the head along the split belly to obtain a complete fish fillet with the back connected;

[0029] C, cleaning, water control The anchovy fillets obtained in step (B) are rinsed with 3% salt water to remove impurities; the rinsed anchovy fillets are controlled to remove surface moisture;

[0030] D. Soaking at low temperature for flavoring Put the anchovy fish fillets that have been dehydrated from the surface in step (C) into a seasoning basin, inject the se...

Embodiment 3

[0035] The processing method of instant puffed anchovy, through the following process steps:

[0036] A. Raw material selection Select fresh anchovies that are frozen and thawed in brine with a concentration of 5% and are relatively large in size and intact.

[0037] B. Raw material processing The anchovy selected in step (A) is held by the left hand and pinched by the rear abdomen of the fish to split the abdomen of the fish. Use the right hand to cut off the spine at 1 / 3 of the tail from the fish body and remove the tail; Tear off the remaining spine together with the viscera, belly black membrane, and the abdomen with the cracked head edge to obtain a complete fish fillet connected by the spine;

[0038] C, cleaning, water control The anchovy fillets obtained in step (B) are rinsed with 5% salt water to remove foreign matter; the rinsed anchovy fillets are controlled to remove surface moisture;

[0039] D. Soaking at low temperature for flavoring Put the anchovy fish fille...

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PUM

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Abstract

The invention relates to a processing method of instant puffing anchovies. The processing method comprises the following steps: choosing superior fresh anchovies or freezing and de-freezing fresh anchovies as raw materials; cleaning, draining, removing heads, bones and guts, and cutting into anchovy pieces; putting into a low temperature seasoning liquid to soak to be tasty; conducting microwave drying with the controlled frequency of 1,500-2,500 megahertz for 10-15 minutes to enable anchovy meat to puff moderately; adopting hot air to dry until the water content is defined; packaging; sterilizing to obtain a finished product. The season liquid is prepared by the blending of salt, table vinegar, white granulated sugar, soy, yellow rice wine, chili powder, pepper, mirin, lemon juice and water. The processing method is reasonable in process, advanced in technology, scientific in batching, easy and simple to operate. An instant puffing anchovy product manufactured by adopting the method is unique in flavor, good in taste, delicious, fresh and mellow in taste, safe and healthy.

Description

technical field [0001] The invention relates to aquatic food products, in particular to a processing method of instant puffed anchovies. Background technique [0002] In recent years, the resources of some traditional and valuable economic fish in my country's oceans, such as large yellow croaker, small yellow croaker, cuttlefish and hairtail, have been exhausted one after another, and the output has become less and less. However, there are still some fish resources in the ocean that are rarely exploited and utilized, and anchovy is one of them, which is widely distributed in the Bohai Sea, the Yellow Sea and the East China Sea in my country. [0003] Although anchovies are small in size, they have high nutritional value. According to research and analysis, every hectogram of edible part contains 18-20.1g of protein, 5.0g of fat, and 2.0-2.5g of minerals. In addition, it also contains V A , V E . Its protein contains 16 kinds of amino acids needed by the human body, amon...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
CPCA23L17/10
Inventor 张绵松孙永军乔若瑾胡炜刘新史亚萍夏雪奎袁文鹏张永刚贾爱荣刘昌衡鞠文明唐晓波毕春雨
Owner SHANDONG HOMEY AQUATIC DEV
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