Low-temperature humidity control drying method for sealed parabramis pekinensis

Abstract

The invention relates to a low-temperature humidity control drying method for sealed parabramis pekinensis. The method specifically comprises the following steps that firstly, alive parabramis pekinensis is preprocessed, wherein parabramis pekinensis is split on one side, gills and viscera are removed, and preprocessed parabramis pekinensis is obtained; secondly, salting and marinade immersion are conducted, wherein the preprocessed parabramis pekinensis is salted for 48 h and immersed in marinade for 24 h so that aroma can be enhanced, draining is conducted, and pickled parabramis pekinensis is obtained; thirdly, low-temperature humidity control drying is conducted, wherein pickled parabramis pekinensis is evenly distributed and suspended in a room, drying is conducted under the condition that temperature, wind speed and humidity are controlled, and sealed parabramis pekinensis is obtained. By means of the method, the drying mechanical degree of sealed parabramis pekinensis is improved, continuous production all year around can be achieved, and the production efficiency can be improved; the excessive fat oxidation degree of fish fat in the drying process of sealed parabramis pekinensis is reduced, and the product quality is improved; the traditional natural drying environment for sealed parabramis pekinensis is open, and sealed parabramis pekinensis is damaged by mosquitoes, flies, worms and mice easily. The drying method is conducted in the room, the environment is controllable, and sanitation and safety of the food can be guaranteed.

Description

technical field [0001] The invention belongs to the field of aquatic product processing, and in particular relates to a drying method for sealing bream. Background technique [0002] Sealed bream is a pickled product made from fresh bream after slaughtering, cleaning, pickling, and air-drying, and belongs to the category of traditional aquatic products. Drying is a key link in the process of seal bream processing, but most of the seal bream processing enterprises still use the method of natural drying. Natural drying is to hang the seal bream on a stainless steel shelf and place it in an open space, and use the warm winter sun and flowing wind to take away the moisture in the seal bream, so as to achieve the purpose of drying. However, natural drying has the following disadvantages: 1) During the natural drying process, the ultraviolet rays in the sun will cause excessive fat oxidation of the sea bream, which will cause the fish to have a bitter taste, and some macromolecul...

AI Technical Summary

Problems solved by technology

However, natural drying has the following disadvantages: 1) During the natural drying process, the ultraviolet rays in the sun will cause excessive fat oxidation of the sea bream, which will cause the fish to have a bitter taste, and some macromolecular substances produced by fat oxidation have carcinogenic effects , which poses a health threat to users; 2) Natural drying is completely dependent on natural conditions. If it encounters rainy weather, it cannot be dried, resulting in a backlog of raw materials and causing greater economic losses to producers; 3) Materials are being dried naturally It is usually hung in the open air in the field, and the hygienic conditions are difficult to control, which may cause the materials to be gnawed by insects and rats, which poses a great threat to the food safety of the materials.