Process for producing spicy dried fish of fresh wild fish

A production process, the technology of spicy fish, is applied in the directions of food drying, the function of food ingredients, and preservation of meat/fish with chemicals, etc. It can solve the problems of waste of fresh fish resources and limited consumption of fresh fish, so as to ensure nutrition and Taste, strong natural antiseptic ability, effect of improving nutritional value

Inactive Publication Date: 2017-01-25
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

[0019] Below in conjunction with embodiment the present invention is further described in detail.

[0020] A kind of hot and spicy dried fish production technology of wild fresh fish, comprises the steps:

[0021] 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.

[0022] b. Raw material treatment 2: soak the cleaned fresh fish in cassia seed tea for 20-40 minutes, wherein the cassia seed tea is fried with fresh and plump cassia seeds, then add clear water to boil, filter the cassia seeds and cool the cassia seed tea.

[0023] c. Marinated to taste: Put the fresh fish into the marinade made of bay leaf, cinnamon bark, cumin, pepper, angelica, galangal, star anise, mint, clove, pepper, grass fruit, monosodium glutamate, refined salt and soy sauce. Marinate at room temperature for 2 to 3 hours to make the fresh...

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Abstract

The invention relates to a process for producing spicy dried fish of fresh wild fish. The process comprises the following six main steps: treating raw materials, treating the raw materials again, pickling for flavoring, airing with cold air, soaking with agar and roasting with hot air, wherein before the step of pickling for flavoring the fresh fish, the fish is soaked in cassia tea water so as to achieve the effects of removing fishy smell, clearing fire, reducing blood pressure, resisting bacteria and reducing cholesterol of fish; in the step of airing with cold air, the fresh fish can be kept fresh to the greatest degree in the process of airing and dewatering the fresh fish at the temperature of 10-14 DEG C; the step of roasting with hot air comprises the following sub-steps: rapidly sterilizing and roasting at a high temperature of 135-145 DEG C, and roasting and airing between two intermediate temperatures of 96-105 DEG C and 75-85 DEG C, so as to form unique spicy taste. Moreover, an agar soaking process is added between the steps of airing with cold air and roasting with hot air, so that an agar layer covers on the surface of the fresh fish, the nutrition of the fresh fish is not lost during roasting by hot air, the nutritive value of the dried fish is greatly improved, and the quality guarantee period is greatly prolonged.

Description

technical field [0001] The invention relates to the technical field of food processing, and more specifically refers to a production process of spicy dried fish of 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 com...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L33/10A23L29/00A23L5/00A23B4/20A23L5/20
CPCA23B4/20A23V2002/00A23V2200/30A23V2200/326A23V2200/3262A23V2200/14A23V2200/16A23V2300/10A23V2250/5024
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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