32 results about "Smoked fish" patented technology

A flavor of smoke generated by combustion, incomplete combustion, or thermal decomposition of a plant material may be improved by heating the smoke with a secondary heater. In particular, a dried smoked fish may be produced by drying boiled fish by a hot blast for a predetermined time so as to reduce a water content thereof to 30% or less by mass, and keeping the dried fish under an atmosphere of the smoke with the improved flavor. The temperature of hot blast is preferably decreased from 120° C. or higher at the initial drying step, to lower than 120° C. at the final drying step. According to this method, a favorable flavor is imparted to the food, and toxic ingredients such as benzopyrene are reduced.

The invention relates to a method for preparing smoked turbot fillets, which comprises the following steps of: cultivating food raw materials temporarily, sacrificing, peeling skin off, slicing, pickling, drying, smoking, drying again, finishing, freezing quickly, probing by using gold and boxing, wherein the temperature of the food which is dried twice and smoked is below 20 DEG C; performing special seasoning by using pickling solution of table salt, granulated sugar and water; and selecting a high-quality hardwood jujube sawdust smoking material with low resin content, and smoking at the cold smoking temperature of below 20 DEG C according to the conventional process for smoking fish. By the method, the primary taste essence of turbot can be kept, damage to nutritional ingredients is minimum, and the method is safe and sanitary; and characteristic smoked fish products which are delicious in taste, tender in meat quality and golden yellow in color and luster can be produced, wherein the content of benzopyrene (a) in the products is 0.1ug/kg and is far below the limit standard, which is specified by GB7104-94, of smoked fish, namely is less than or equal to 5ug/kg, and the smoked turbot fillets do not contain clostridium botulinum by detection.

The invention relates to ready-to-eat smoked sturgeon pieces and a processing method thereof. The processing method comprises the steps: with sturgeon as a raw material, with high-quality hardwood apple wood containing less resin for smoking, dissecting and killing the sturgeon, removing a head and a tail, cleaning, and then successively carrying out procedures of slicing, pickling, cleaning, draining, drying, smoking, drying and packing to obtain the ready-to-use smoked sturgeon piece dry cooked product. The process has small damage on sturgeon nutritional ingredients, and the content of benzopyrene (a) in the product is 0.24 [mu]g/kg which is far lower than the smoked fish benzopyrene content of less than or equal to 5 [mu]g/kg specified in GB7104-94. The product is safe and hygienic. At the same time, the smoked sturgeon pieces prepared through the process taste delicious, are tender in meat texture, and golden in color and luster, and extremely have product characteristics.

The invention discloses a method for manufacturing smoked fish and belongs to the technical field of processing of aquatic products. The method is characterized by comprising the following technical processes: treating raw materials, slicing, dipping, frying, seasoning and dipping, cooling and draining, smoking, weighing, packaging and processing. The problem that the raw material fish does not have storage durability and easily goes bad is solved, the processed smoked fish is high in quality and easy to store, the fish is endowed with special flavor, raw materials which meet the requirements can be obtained at any time in the process of processing the smoked fish products, and annual balanced production is realized.

The invention discloses a method for preparing smoked fish food, comprising the following steps of: 1) cleaning and cutting into segments: removing the head, the tail, the scales, the viscera and the black membrane of a grass carp, cleaning in mobile water, draining, and cutting the grass crap into crap blocks with the length of 10 cm, the width of 6 cm and the of 2-4 cm; 2) pickling: adding 0.1-0.3kg of yellow rice wine into 10kg of crap blocks, pickling for 1-2h, and draining; 3) frying: heating edible oil to 130-160 DEG C, adding the crap blocks, and frying for 15-40min; 4) seasoning: dipping the hot fried crap blocks into seasoning soup for 1-2min, and draining after taking out; 5) packaging: adding material slag for preparing spices water into edible oil, frying until fragrance is strong, adding 3-5g of seasoning oil and 10-12g of seasoning soup, and sealing in vacuum; and 6) sterilizing: sterilizing at the temperature of 121 DEG C and the pressure of 0.1MPa. With the method, product quality stability is improved, and the product shelf life is greatly prolonged by vacuum packaging and sterilizing treatment. The technological parameter is easy to control, environment is protected for production, and thus continuous automated clean production can be truly realized.

The invention discloses a cold smoking processing method of freshwater fish. The cold smoking processing method comprises the following operation steps of: (1) salting the pretreated freshwater fish in a manner of laying a layer of salt on a layer of fish, wherein the laying thickness of the salt is 0.5-0.8 cm, laying 5-7 layers of the fish and 5-7 layers of the salt in each container, covering the top with lemongrass herbs, performing compacting, and preferably salting the fish when the temperature is kept to be 6-8 DEG C until the Baume degree reaches 16-17; (2) desalting the fish, then putting the desalted fish into seasoning liquid, pickling the fish when the temperature is kept to be 6-8 DEG C for 1-2 hours, performing freezing, and performing air-drying; and (3) performing smoking: smoking the fish at the temperature of 10-25 DEG C for 7-10 days so as to obtain finished products. According to the cold smoking processing method of freshwater fish disclosed by the invention, the product obtained by the method has long shelf life, the smoking time is short, and the product obtained by the method has good quality and delicious meat; and by adopting a seasoning formula and performing smoking with the mixture of the lemongrass herbs and straw of the cold smoking processing method disclosed by the invention, the meat of the smoked fish obtained by the cold smoking processing method has better flavor and unique delicate fragrance, and strong smell of smoke in the smoked product is removed.

The invention discloses a method for preparing a liquid-smoked fish product. The method sequentially comprises the following steps: cleaning killed and dissected fresh fish, cutting into slices, draining off, deodorizing, pickling, soaking with liquid, drying, packaging in vacuum, cooking for sterilizing, so as to obtain the product. The method has the advantages that the inconvenience caused by cleaning, regulating and controlling, parameter setting, repairing and maintaining of the devices is avoided since a few devices are used; the economic cost is reduced; the addition amount of flavorings can be determined conveniently; weighing is not needed; the technological process is simplified; time is shortened; the efficiency is improved; and the fish product prepared by the method has strong smoky flavor, does not need to be fried, is low in content of harmful substances such as benzopyrene, and is safe to eat.

The invention relates to a manufacturing method for an instant tea smoked fish snack, which belongs to the field of processing of aquatic food. The manufacturing method mainly comprises the following technical units: removal of heads and bones; rinsing; draining; slicing; seasoning and preserving; tea smoking; packaging; etc. The instant tea smoked fish snack manufactured by using the manufacturing method has the advantages of rich tea fragrance, abundant nutrients, convenience in carrying and a long shelf-life.

The invention discloses a making process for special smoked fish. The making process comprises the following steps: processing of a raw material; slicking and dicing; soaking; frying; flavoring and soaking; cooling and draining; smoking; weighing; and packaging and processing. The making process overcomes the problems of short storage time and proneness to denaturation of raw fish flesh; the processed smoked fish has high quality and is easy to store, and fish flesh is endowed with special flavor; and a raw material according with requirements can be obtained at any time in processing of smoked fish products, so balanced production is realized. The making process is simple and easy to master, can produce the smoked fish with unique flavor, is suitable for large-scale production and meets market demands. The produced smoked fish is popular among vast consumers, has substantial social economic benefits and promotion value and caters for the taste of modern people in living.

The invention relates to a famous fish cold smoked conditioning processing method. The famous fish cold smoked conditioning processing method is characterized by the following steps of 1, division, wherein famous fish is taken as a raw material, and the net fish part is taken and cut into blocks; 2, pickling, wherein the amount of salt is 1.0-1.5% of the mass of fish fillets, the amount of vanillaessential oil is 0.01-0.1% of the mass of the fish fillets, the salt and the vanilla essential oil are added into the fish fillets, the mixture is mixed and pickled, pickling temperature is 4-10 DEGC, the time is 18-24 h, and the pickled fish fillets are obtained; 3, cold smoking, wherein the pickled fish fillets are put into a smoking box to be cold-smoked, the smoking box temperature is controlled to be 20+/-5 DEG C, the cold smoking time is 18-24 h, and pickled and cold-smoked fish fillets are obtained; 4, packaging; 5, sterilization, wherein a high-energy linear electron accelerator is adopted for radiation sterilization, and the cold-smoked and conditioned famous fish is obtained. According to the method, the fishy smell of the fish can be reduced, the aromatic flavor is given to the fish, the fresh fish taste is guaranteed, and the smoky flavor is given to the fish.

The apparatus and method of packaging smoked fish fillets requires a flat or cambered raised wire smoking rack with spaces between wires cooperating with the spaced cutting edges of the parallel knives positioned in front of a working platform arm device. The working arm device comprises a planar backing surface tray supported by a wire support, a lower arm cuff, and a hinged upper arm cuff on rod supports that attach to the worker's uniform. The system enables safe and efficient removal of smoked fish fillets from its rack without injury to the smoked product and the worker.

The invention discloses a freshwater fish processing method which includes the operation steps: (1) placing pretreated freshwater fish into flavoring liquid, keeping the temperature of 6-8 DEG C, pickling the freshwater fish for 1-2 hours and then air-drying the freshwater fish; (2) smoking the air-dried freshwater fish obtained in the step (1) at the initial temperature of 25-30 DEG C, at the heating rate of 0.36-0.45 DEG C/h for 6-7 days. Products processed by the freshwater fish processing method are long in guarantee period, short in smoking time, excellent in quality and delicious in meat quality. By a flavoring formula and mixed smoking of citronella and straws, the smoked fish is better in flavor and has unique and fragrant taste, and terrible smoke in the smoked products are removed.

The invention relates to a lake Tai smoked fish flavoring powder for enhancing base taste. The lake Tai smoked fish flavoring powder is prepared by mixing the following raw materials: fish powder, fishbone powder, salt, sugar, soy sauce powder, anise powder, licorice powder, ground cinnamon, garlic powder, white pepper powder, onion powder, fennel powder and ginger powder. The previous simple compound spice powder is improved as a compound taste-type spice composite flavoring powder, so that the characters of fragrance and aroma and full-bodied taste were enhanced. The flavoring powder serving as a high-class base taste seasoning can be widely applied to the fields of leisure snack foods, seasonings of instant noodle and the like.

The invention discloses a spicy hot smoked fish making method which includes the steps of material preparation, pickling, cleaning, smoking and storage. Procedures are simple, chemical additives are omitted, and spicy hot smoked fish is beneficial to fitness.

The invention relates to a smoked fish, and belongs to the field of food processing. The manufacturing method of the smoked fish specifically comprises the steps that a fresh crucian is taken and cleaned up, and then the crucian is placed into fermented glutinous rice to be pickled for 0.5-2 hours; and a marinade is smeared on all faces of the crucian, specifically, the manufacturing method of themarinade comprises the steps that a fat meat part of smoked pork is taken and decocted into preserved lard oil; the smoked lard oil is heated to be 130-150 DEG C and poured on spice powder, then thesmoked lard oil is mixed with the spice powder to be even while being hot, and cooled to be the room temperature, and salt is added; the salt is added into the oil and mixed to be even, and the marinade is manufactured; and the crucian which is fully coated with the marinade is hung on a fire-curing material to be smoked, and thus the smoked fish is manufactured, wherein the fire-curing material is evenly mixed by straws and orange peels with the weight ratio being 1:(1-2). Fishy smell is removed from the manufactured smoked fish, and the smoked fish is delicious, tender and chewy.

The invention relates to a collocation method of specially-made hot-pot dishes. The collocation method comprises the following technical essential that 9 kinds of different dishes are combined, collocation of meat and vegetables is required to be reasonable, the composition structure of the dishes generally includes 5 meat dishes and 4 vegetable dishes, or 4 meat dishes and 5 vegetable dishes, andthe composition structure of the dishes in the collocation method disclosed by the invention is determined to include 5 meat dishes and 4 vegetable dishes; a finished dish of fresh meat saute spare ribs with thick gravy is bright in color and beautiful in modeling, has conventional flavor and conventional features of Sichuan foods, and is put in the center of a containing box to achieve the effect of attracting attention; and other 4 meat dishes and 4 vegetable dishes are put in the outer part of the containing box in the sequence of tea-smoked duck slices, ginger juice dried bean curds, five-spice smoked fish fillets, burnt hot endive sprouts, special flavored chicken slices, coral radish rolls, stewed squid rolls with pepper and chilies, and drunken winter bamboo shoots with fermented glutinous rice juice. The specially-made hot-pot dishes disclosed by the invention are simple in method, low in cost, unique in mouth feel, high in nutrient value and complete in color, fragrance and taste, and are deeply loved by eaters.

The invention provides a making method of canned bamboo shoot smoked fish filets in hot chili oil. The method concretely comprises the following steps: 1, preprocessing raw materials: taking freshwater fish, removing fish heads, fish tails, fish fins and internal organs, and cutting off fish scales; 2, cleaning fish bodies, and draining the cleaned fish bodies for later use; 3, salting the drained fish bodies, seasoning the salted fish bodies, and smoking the seasoned fish bodies to obtain smoked fish; 4, preparing a seasoning liquid according to a formula; 5, adding 10-120 kg of bamboo shoots to every 100 kg of the smoked fish, adding the seasoning liquid, and heating above materials to stew the materials; and 6, canning the obtained mixture, and sterilizing the canned mixture to obtain the canned bamboo shoot smoked fish filets in hot chili oil. The method combines the nutrition characteristics of bamboo shoots with the special flavor of the smoked fish, so the above obtained new product has better nutrition and mouthfeel quality than traditional smoked fish, the disadvantage of mouthefeel singleness of traditional smoked fish products is solved, and the new product is a brand new meat and vegetable matching table type instant product; and anti-oxidation active substances in the bamboo shoots can clear harmful components and oxygen free radicals residual in the smoked fish products, so the eating safety of the smoked fish product is improved.

The invention discloses a processing method of cold smoked fish. The processing method comprises the steps of using fresh fish as a raw material, taking fish meat, performing cutting into slices, performing smoking by a spraying and cold smoking method, performing vacuum packing, performing curing and performing sterilization to obtain ready-to-eat cold smoked fish slice products. Natural antioxidants of a high-concentration natural smoking solution, edible alcohol, a bamboo leaf extract, curcumin, tea polyphenols, rosemary and the like are compounded to obtain a spraying and cold smoking solution having the functions of bacteriostasis, resisting oxidation, removing fishy smell, removing peculiar smell, keeping fresh and the like. The spraying and cold smoking manner is adopted, so that the cold smoking efficiency is high, unique flavor and mouth feel of conventional cold smoked fish can be reserved completely, and the generation of carcinogen of polycyclic aromatic hydrocarbon, heterocyclic amine and the like in a conventional cold smoked aquatic product can be effectively avoided. Besides, low-temperature smoking can effectively prevent unfavorable phenomena of massive nutritiveloss, surface hardening and fracturing and the like of Spanish mackerel in the high-temperature smoking process. In addition, the method is simple in technology, and convenient to make, the obtained product is high in nutrient value, delicious in mouth feel, and fine and smooth in meat quality and has traditional feature.

The invention belongs to the field of food, and particularly relates to a fish-flavored sesame seed cake with a long shelf life and a making method thereof. The fish-flavored sesame seed cake is characterized in that the sealed fish-sandwiched sesame seed cake is prepared from soup-free pan-fried smoked fish prepared by three main processes of steaming, frying and smoking and a sesame seed cake with flour as a main component through baking, surface preservative treatment, drying treatment and a comprehensive sterile packaging process. The prepared fish-flavored sesame seed cake is long in shelf life, suitable for network marketing, integrally complete, delicious and unique in taste.

A technology for preparing the smoked fish cooked with fragrant rice wine sauce includes such steps as removing head, scales and viscera, rinsing in soda solution, salting, washing, baking, decocting the rice wine sauce and flours to obtain the fragrant sauce, preserving the baked fish in it, baking, preparing the secondary flavouring and fumigating liquid, packing and sterilizing.

The invention discloses a beer-flavored taste nutritional healthcare chicken fillet and a preparation method thereof. The beer-flavored nutritional healthcare chicken is prepared by the following raw materials in parts by weight: 300-310 parts of chicken breast meat, 10-15 parts of table salt, 10-15 parts of star aniseed powder, 20-25 parts of grounded cumin seed, 10-12 parts of a smoked fish, 15-18 parts of beer, 7-8 parts of chopped spinach, 6-7 parts of winter peach powder, 3-4 parts of chili pepper, 15-17 parts of grenadine juice, 4-6 parts of unpeeled apple powder, 5-7 parts of kelp lyophilized powder, 7-9 parts of chive, 6-7 parts of mulberry pulp, 40-50 parts of camellia oil, 1-2 parts of a burdock root, 0.5-1 part of a pumpkin leaf, 1-2 parts of poria cocos, 1-1.5 parts of folium cortex eucommiae, 1-2 parts of gorgon fruit, a proper amount of water and 40-50 parts of a nutritional auxiliary. The beer-flavored nutritional healthcare chicken fillet and the preparation method thereof have the advantages that as the beer is used for flavoring in the processing process, the beer-flavored taste nutritional healthcare chicken fillet is rich, full and unique as well as smooth, crisp and tender in mouth feeling and complete in color, flavor and taste, promotes the appetite and has the efficacies of strengthening heart, strengthening stomach, inducing diuresis and the like are realized; added traditional Chinese medicines have the efficacies of inducing diuresis and excreting dampness, tonifying spleen, calming heart and the like.

The invention belongs to the field of food, and particularly relates to a smoked fish and lung slice sesame seed cake and a making method thereof. The smoked fish and lung slice sesame seed cake is characterized in that the smoked fish and lung slice sesame seed cake is made by clamping smoked fish fried in a soup-free pan and sauce lung slices into a sesame seed cake or a steamed bun with flour as a main component and performing preservative treatment. According to the invention, the conventional cognition that the matching of fish and meat does not conform to the taste is broken, and an innovative delicious snack with unique flavor is formed.

The invention discloses a smoked fish drying device driven to rotate by sine wave thermal expansion. A water tank is arranged in a thermal insulation enclosure, and water is injected into the water tank and soak a spiral pipe A and a spiral pipe B in the water tank; a compressor A, the spiral pipe A, a capillary pipe A, an indoor unit of a refrigerating air conditioner and related pipes form a heat pump circulating dehumidification system A; an outdoor unit of a heating air conditioner, an indoor unit of the heating air conditioner, a capillary pipe B, the spiral pipe B and related pipes form a heat pump circulating heating system B; the system A and the system B work alternately to evaporate, condensate and discharge water of smoked fish in the thermal insulation enclosure and store and use heat in the water tank, a sine wave thermal expander connecting rack is arranged in the thermal insulation enclosure and is engaged with a pinion, and the pinion is connected with the smoked fish through a lifting hook. Compared with an existing gas-state moisture discharging and drying mode, the smoked fish drying device driven to rotate by sine wave thermal expansion has the advantages that energy consumption is greatly reduced, zero release of refrigerating and moisture removing heat can be realized, by a thermal expander, the smoked fish is changed at a rotating angle along with change of the temperature, hardening of the smoked fish is prevented, and drying and dehydrating are promoted.

The invention relates to a food processing method, specifically to a manufacturing method for fishes. The invention discloses a manufacturing method for smoked fish. The smoked fish is manufactured from Fugn rubripes, dried chili, onion, ginger, soy sauce, Weidamei soy sauce, white sugar, cooking wine, Vedan, anise, salt and caraway in a certain ratio through the procedures of deep-frying, stir-frying and the like. The manufacturing method provided by the invention is simple and easy to master, and is a good option during operation of restaurants.