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Manufacturing process of fragrant and sweet dried wild fresh fish

A production process and technology for fresh fish, applied in the field of food processing, can solve the problems of limited consumption of fresh fish, waste of fresh fish resources, etc., and achieve the effects of ensuring baking quality, nutrition and taste, and strong quality preservation ability

Pending Publication Date: 2017-01-18
三明市九龙湖生态食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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

[0018] Below in conjunction with embodiment the present invention is further described in detail.

[0019] A kind of manufacturing process of the fragrant and sweet dried fish of wild fresh fish, comprises the following steps:

[0020] 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.

[0021] b. Marinate and taste: Put the fresh fish into the leaves, cinnamon, cumin, pepper, thyme, angelica, ginger, star anise, mint, cloves, fragrant sand, orange peel, licorice, monosodium glutamate, refined salt, sugar and soy sauce In the prepared marinade, marinate at room temperature for 2 to 3 hours, so that the fresh fish is completely tasty.

[0022] 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...

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Abstract

The invention relates to a manufacturing process of fragrant and sweet dried wild fresh fish. The manufacturing process includes the following six main steps of raw material processing, pickling to be tasty, cold air airing, agar soaking, hot air baking, honey coating and baking. During cold air airing, freshness of fresh fish can be kept to the greatest extent in the low-temperature airing dehydration process at the temperature of 10-14 DEG C; during hot air baking, the fish is fast sterilized and baked at the high temperature of 110-130 DEG C, baking and airing at the temperature of 85-95 DEG C and the temperature of 65-74 DEG C are carried out on the fish in a supplementing mode, and the process of honey coating is added between baking within the two temperature ranges, so that the dried wild fresh fish has a unique, fragrant and sweet mouthfeel, and baking quality is ensured. In addition, the process of agar soaking is added between cold air airing and hot air baking, the surface of the fresh fish is covered with an agar layer, it is ensured that nutrition of the fresh fish does not lose during hot air baking, the nutrient value of the dried fish is substantially improved, and the shelf life of the dried fish is greatly prolonged.

Description

technical field [0001] The invention relates to the technical field of food processing, and more specifically refers to a manufacturing process of sweet and fragrant 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 c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10
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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