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Technique for processing liquor-saturated dried fish

A processing technology, the technology of drunken fish, applied in the fields of application, food preparation, food science, etc., can solve the problems of heavy muddy smell, difficult processing, and many freshwater fish bones, and achieve long shelf life, mellow fragrance, and good taste Effect

Inactive Publication Date: 2007-10-10
外婆家食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production of freshwater fish farming continues to increase, but because the post-production processing technology has not been well resolved, coupled with the fact that freshwater fish has many bone spurs and heavy muddy smell, processing is relatively difficult, and it is difficult to form a mass production process for freshwater fish

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0011] Select 2kg to 3kg freshwater fish and dissect them, remove the head, viscera and sundries, cut a few times on the thick part of the fish body with a knife, and wash it with clean water. Put in 5%-20% salt of fish weight for salting, take out and clean after 10-15 hours of salting, and remove residual salt spots and other sundries. Send it to the drying room for drying, the temperature is controlled at 40-60°C, and the dried fish (at this time, the water content of the fish body is best controlled at 35%) is cut into pieces and sent to the refrigerator for low-temperature temporary storage. The temperature should not be less than -18°C. After taking it out, add seasonings for seasoning and intoxication. The intoxication process is generally controlled between 24 hours and 48 hours. Depending on actual production requirements, the range can be controlled between 4:1 and 1:1. Then weigh quantitative packing (with every bag 100 grams-200 grams is the best), adopt vacuum p...

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Abstract

A liquor-saturated dried fish with unique taste is prepared from fresh-water fish through killing and cleaning fish, salting, washing, baking, cutting to become blocks, low-temp storage, adding flavouring in liquor, immersing the dried fish blocks in it, vacuum packing, high-temp and-pressure sterilizing, and cooling.

Description

technical field [0001] The invention discloses a dried drunken fish processing technology, which belongs to the technical field of aquatic product processing. Background technique [0002] In recent years, under the guidance of the state's policy of "mainly focusing on aquaculture, exploring oceans, and deepening processing", my country's aquaculture industry has developed rapidly, especially the four major family carps that are traditionally farmed in my country: "green, grass, silver carp, "Bighead carp" has developed rapidly. The production of freshwater fish farming continues to increase, but because the post-production processing technology has not been well resolved, coupled with the fact that freshwater fish has many bone spurs and heavy muddy smell, processing is relatively difficult, and it is difficult to form a mass production process for freshwater fish. Contents of the invention [0003] The present invention aim...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 宋淼泉
Owner 外婆家食品有限公司
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