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Method of smoking fish

A fish and seasoning technology, applied in the field of fish processing, can solve the problems of carcinogens, harmful, and unhelpful to human health, and achieve the effects of good taste quality, long shelf life, and extended freshness period

Inactive Publication Date: 2007-01-03
李国亮
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because this smoked fish method adopts a high-temperature frying process, the high temperature will destroy the nutritional content of the fish, and even produce some carcinogens. Long-term consumption will affect human health.
In addition, fish will also produce some substances that are not beneficial or harmful to human health during the salt immersion process. If they are not removed in time, they will also affect human health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Embodiment 1, (1) remove gills, scales, viscera, blood, bones and other sundries of the raw fish, and cut the fish into two; (2) place the fish in layers in a container, and the container is made of wood or The plastic container is added with salt and seasoning for 20-30 hours of salt immersion treatment, the amount of salt added is 4-6% of the weight of the fish, and the amount of flavoring agent added is 1-2% of the weight of the fish. The condiment is a mixture of green onion, ginger, garlic and monosodium glutamate, and the mixing ratio can be mixed in equal proportions, or the ratio can be adjusted appropriately to improve the taste; (3) the salted fish is put in water for desalination treatment 10-15 Hours, change the water every 30-60 minutes during the dehydration process, or use flowing water for desalination treatment; (4) dehydrate the fish leach after desalination, and carry out air-drying for 8-12 hours in a ventilated environment (5) Place the air-dried fi...

Embodiment 2

[0009] Embodiment 2, (1) remove gills, scales, viscera, blood and bones and other sundries of the raw fish, and cut the fish into two; Plastic container, every layer adds salt and condiment and carries out 24 hours salt leaching process, and the addition amount of salt is 5% of fish weight, and the addition amount of flavoring agent is 1% of fish weight. The condiment is a mixture of green onion, ginger, garlic and monosodium glutamate, and the mixing ratio can be mixed in equal proportions, or the ratio can be adjusted appropriately to improve the taste; (3) the salted fish is placed in water for desalination treatment for 12 hours, Change the water every 30 minutes during the dehydration process, or use flowing water to carry out desalination treatment; (4) dehydrate the fish leach after desalination, and carry out air-drying treatment for 10 hours in a ventilated environment to make the surface of the fish body (5) place the air-dried fish in a smoke-curing room, and smoke ...

Embodiment 3

[0010] Embodiment three, (1) remove gills, scales, viscera, blood and bones and other sundries of the raw fish, and cut the fish into two; The plastic container is added with salt and seasoning for 20-30 hours of salt immersion treatment, the amount of salt added is 4-6% of the weight of the fish, and the amount of flavoring agent added is 1-2% of the weight of the fish. The condiment is a mixture of green onion, ginger, garlic and monosodium glutamate, and the mixing ratio can be mixed in equal proportions, or the ratio can be adjusted appropriately to improve the taste; (3) the salted fish is put in water for desalination treatment 10-15 Hours, change the water every 30-60 minutes during the dehydration process, or use flowing water for desalination treatment; (4) dehydrate the fish leach after desalination, and carry out air-drying for 8-12 hours in a ventilated environment (5) place the air-dried fish in a smoker room, and heat and bake them at a temperature of 100-110°C f...

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PUM

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Abstract

A method for smoking fish includes removing gill, scale, viscera, blood and bone from fish, salting for 20-30 hr, desalting in water for 10-15 hr, dripdrying, drying in air, and smoking at 28-35 deg.C for 5-10 hr. Its advantages are no destroy to nutrients, good enjoyment to eat it, and long storage time.

Description

(1) Technical field [0001] The invention relates to a food processing method, in particular to a fish processing method. (2) Background technology [0002] With the continuous improvement of people's living standards, people's requirements for health are also increasing. People pay more attention to the nutritional value of food and the coordination and balance of nutritional ingredients. Fish is rich in nutrients. The health benefits of consuming fish, especially salmon, have been recognized. It is known that the risk of heart disease will decrease if you eat more salmon. For example, if 80 shells of salmon contain 1.5 grams of unsaturated fatty acids, if you eat salmon once a week, the risk of heart disease will be reduced by more than 50%. Fish is rich in nutrients, but fresh fish can also be corrupted and deteriorated. Therefore, for the preservation of fish, people often adopt the method of freezing. Freezing fresh-keeping requires a large amount of refrigeration a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/044A23L1/325A23L5/10A23L17/00
Inventor 李国亮
Owner 李国亮