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Small dried fish and production method thereof

A production method and technology for small dried fish, applied in the food field, can solve the problems of reduced nutritional value, dehydration of fish meat, unsuitable processing, etc., and achieve the effects of rich nutrition and simple production method.

Inactive Publication Date: 2015-04-29
安徽绍峰实业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Fish is a food with high nutritional value. It has fewer fish bones and delicious taste. However, although the fish meat is delicious, it is not suitable for preservation, especially for small fish. to very dry, resulting in dehydration of the fish, poor taste and reduced nutritional value

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0011] A method for making small dried fish, comprising the following steps: (1) selecting raw fish, selecting fresh, odorless fish with a length of 8-15 cm, removing scales and viscera, and rinsing with clean water; (2), marinating Put the cleaned fish into the marinating container and marinate for 20 hours, then take it out and rinse the brine on the surface of the fish with flowing water; (3), dry, put the marinated fish on the drying net to dry , until the weight of the fish is 80% of that before drying; (4), frying, heat 140 parts of rapeseed oil to 120-130°C, then fry 15 parts of shallots and 3 parts of ginger, fry for 12 seconds, remove the shallots and ginger, then the oil temperature rises to 135°C, add 5 parts of Chinese prickly ash, 12 parts of star anise, 8 parts of fennel, 6 parts of cinnamon, and 5 parts of agarwood, and add them to the oil for 45 seconds. Put it into the oil for frying, the oil temperature is controlled at 180-185°C, fry for 5 minutes, take it o...

Embodiment 2

[0013] 1. Selection of raw fish: choose fresh, odorless raw fish.

[0014] 2. Remove scales and viscera: Take fresh fish to remove scales and viscera.

[0015] 3. Cleaning: put the gutted fish into the cleaning tank, and wash with running water to remove dirty blood, impurities and residual viscera.

[0016] 4. Pickling: Put the cleaned fish into a pickling container, add 6% of the fish body weight of edible salt, 3% of rice wine, and 2% of ginger slices for pickling, and the pickling time is 20 hours.

[0017] 5. Cleaning: Clean the fish brine on the surface of the marinated fish with running water.

[0018] 6. Drying: The washed fish are neatly placed in the drying net and dried until the weight of the fish is 80% of that before drying. That is, if you put in 1 kilogram of fish and dry it to 800 grams, you can take it out.

[0019] 7. Frying: Put the fish into a pan with rapeseed oil and fry until the surface of the fish is slightly yellow, take it out and cool it down. ...

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Abstract

The invention relates to a small dried fish and a production method thereof. The production method comprises the following steps: 1. selection of raw material fish; 2. descaling and removal of viscera; 3. washing; 4. pickling; 5. washing; 6. dry-curing; 7. frying; 8. bagging; 9. vacuum sealing; 10. sterilization; 11. packaging; and 12. storage. The production method of the small dried fish is simple, the small dried fish is scorched outside but tender inside after being treated by using the method, the deliciousness and the elasticity of fish can also be maintained, the small dried fish is rich in nutrients, no preservative is used during production, so that the small dried fish has no damage to a human body and can be directly eaten after being unpacked or can be eaten by cooking, and can also be eaten together with fish bones in eating, thus having a calcium supplement effect.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a small dried fish and a preparation method thereof. Background technique [0002] Fish is a food with high nutritional value. It has fewer fish bones and delicious taste. However, although the fish meat is delicious, it is not suitable for preservation, especially for small fish. If it is very dry, the fish will be dehydrated, the taste will be poor, and the nutritional value will be reduced. Contents of the invention [0003] The purpose of the present invention is to provide a processing method of small dried fish, which can improve the storage time of fish for a long time, and can also maintain the fresh taste and mouthfeel of fish. [0004] The present invention is realized through the following technical solutions: [0005] A method for making small dried fish, comprising the following steps: (1) selecting raw fish, selecting fresh fish with no peculiar smell and a lengt...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
CPCA23L17/00
Inventor 桂绍峰陈义虎韩中华程世荣蔡云云徐婷玉
Owner 安徽绍峰实业有限责任公司
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