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Processing method of dried wild fresh fishes

A processing method and fresh fish technology, applied in food drying, heating and preservation of meat/fish, drying and preservation of meat/fish, etc., can solve the problems of limited consumption of fresh fish, waste of fresh fish resources, etc., to ensure nutrition and taste, Accelerates the removal of fishy smell and improves the effect of nutritional value

Inactive Publication Date: 2017-01-11
三明市九龙湖生态食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the consumption of fresh fish by local people and tourists is limited, resulting in a lot of waste of fresh fish resources. How to make use of these precious fresh fish resources for the benefit of local people has become the common choice of local people of insight.

Method used

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Embodiment Construction

[0017] Below in conjunction with embodiment the present invention is further described in detail.

[0018] A processing method for wild fresh fish dried fish, comprising the steps of:

[0019] a. Raw material processing: select fresh and healthy fresh fish, remove internal organs and fish bones after slaughtering, and wash with clean water several times to ensure that the water is filtered out after cleaning.

[0020] b. Marinated for flavor: Put the fresh fish into the marinade made of bay leaves, cinnamon bark, cumin, pepper, thyme, angelica, galangal, star anise, mint, cloves, fragrant sand, monosodium glutamate, refined salt and soy sauce , marinated at room temperature for 2 to 3 hours, so that the fresh fish is completely tasty.

[0021] c. Cold air drying: Spread the marinated fresh fish on the mesh screen in the cold air drying machine to ensure that each fresh fish does not overlap each other, and then air dry in the circulating cold air at a temperature of 10-14°C f...

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Abstract

The invention relates to a processing method of wild dried wild fresh fishes. The processing method mainly includes the following steps of raw material treating, pickling to be tasty, cold air drying, agar soaking and hot air baking, wherein during cold air drying, freshness of fresh fishes can be kept to be maximum degree when the fresh fishes are air-dried and dehydrated at the low temperature of 10-14 DEG C, and nutrients and taste are guaranteed; during hot air baking, the fresh fishes are rapidly sterilized and baked at the high temperature of 110-130 DEG C and baked and air-dried at the medium temperature of 85-95 DEG C and the medium temperature of 75-85 DEG C, the special taste is formed, and baking quality is guaranteed. The agar soaking procedure is added between the air cold drying procedure and the hot air baking procedure, in other words, the fresh fishes are soaked with an agar water solution for 30 min, and the surfaces of the fresh fishes are covered with agar; during hot air baking, it is guaranteed that nutrients of the fresh fishes are not lost, the nutritional value of the dried fishes is greatly improved, and the shelf time of the dried fishes is greatly prolonged.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing dried wild fresh fish. Background technique [0002] Qingliu Jiulong Lake is rich in precious fresh fish such as yellow pomfret and Wuchang fish. Because the fresh fish is rich in protein, trimethylamine oxide and hypoxanthine nucleotides and other umami substances, dishes made with fresh fish are used as ingredients. , is not only delicious and appetizing, but also rich in nutrition, contains a lot of high-quality protein and trace elements, has the advantages of lowering blood fat, lowering blood pressure, easy to digest, and delaying aging, and is very popular among people. However, the consumption of fresh fish by local people and tourists is limited, resulting in the waste of a large amount of fresh fish resources. How to utilize these precious fresh fish resources for the benefit of local people has become the common choice of local people of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L27/00A23L27/10A23L33/10A23L5/10A23L5/20A23B4/03A23B4/005A23B4/10
CPCA23B4/03A23B4/005A23B4/10A23V2002/00A23V2200/16A23V2200/14A23V2300/10
Inventor 陈水根赖盛林
Owner 三明市九龙湖生态食品有限公司
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