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Method for preparing instant smoked fish food

A production method and food technology, applied in the fields of food preparation, food science, application, etc., can solve the problems of unguaranteed sanitation, affecting product quality, etc., and achieve the effects of continuous automatic clean production, uniform product size, and improved stability.

Inactive Publication Date: 2011-08-10
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional smoked fish is dried by sun drying or charcoal grilling. The hygiene of the former cannot be guaranteed, and the latter is not easy to control and affects product quality.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1) Cleaning and cutting into pieces: Fresh grass carp, remove the head, tail, scale, viscera and black film, wash in running water and drain, remove the middle fish bone and fin, and take the fish meat on both sides. Cut into fish pieces with a length × width × height of 3.0cm × 1.0cm × 0.5cm;

[0017] 2) Pickling: Put 10kg fish pieces into a stainless steel container with 0.2kg rice wine, 0.2kg salt and 0.05kg ginger, mix well, and pickle for 2 hours;

[0018] 3) Blanching: Take the fish pieces and blanching them in boiling water for 1 minute, then drain;

[0019] 4) Drying: spread the marinated fish pieces evenly on a tray, bake in an oven at 55°C for 2 hours, turn the fish pieces over, and continue to bake for 2 hours;

[0020] 5) Frying: Pour edible oil into the oil pan, pour in the dried fish pieces when heated to 130°C, fry for 30 seconds until the fish pieces turn golden brown and pick up;

[0021] 6) Dipping: Boil 1kg of fried fish pieces with 0.01kg of soy sa...

Embodiment 2

[0025] 1) Cleaning and cutting into pieces: Fresh grass carp, remove the head, tail, scale, viscera and black film, wash in running water and drain, remove the middle fish bone and fin, and take the fish meat on both sides. Cut into fish pieces with a length x width x height of 3.0cm x 1.0cm x 1cm;

[0026] 2) Pickling: put 10kg fish pieces into a stainless steel container with 0.4kg rice wine, 0.3kg salt and 0.1kg ginger, mix well, and pickle for 3 hours;

[0027] 3) Blanching: take fish pieces and blanching in boiling water for 2 minutes, drain;

[0028] 4) Drying: Spread the marinated fish pieces evenly on a tray, bake in an oven at 65°C for 3 hours, turn the fish pieces over, and continue to bake for 3 hours;

[0029] 5) Frying: Pour edible oil into the oil pan, pour in the dried fish pieces when heated to 160°C, fry for 90 seconds until the fish pieces turn golden yellow and pick up;

[0030] 6) Dipping: Boil 1kg of fried fish pieces with 0.04kg of soy sauce, 0.01kg of ...

Embodiment 3

[0034] 1) Cleaning and cutting into pieces: Fresh grass carp, remove the head, tail, scale, viscera and black film, wash in running water and drain, remove the middle fish bone and fin, and take the fish meat on both sides. Cut into fish pieces with a length x width x height of 3.0cm x 1.0cm x 1cm;

[0035] 2) Pickling: put 10kg fish pieces into a stainless steel container with 0.2kg rice wine, 0.3kg salt and 0.1kg ginger, mix well, and pickle for 2 hours;

[0036] 3) Blanching: Take the fish pieces and blanching them in boiling water for 1 minute, then drain;

[0037] 4) Drying: Spread the marinated fish pieces evenly on a tray, bake in an oven at 60°C for 3 hours, turn the fish pieces over, and continue to bake for 3 hours;

[0038] 5) Frying: Pour edible oil into the oil pan, pour in the dried fish pieces when heated to 160°C, fry for 60 seconds until the fish pieces turn golden yellow and pick up;

[0039] 6) Dipping: Boil 1kg of fried fish pieces with 0.02kg of soy sauc...

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PUM

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Abstract

The invention discloses a method for preparing an instant smoked fish food. The method comprises the following steps: 1) cleaning and dicing: removing head, tail and scale as well as internal organs and dark membrane of fresh grass carp, washing the grass carp in flowing water, draining, removing intermediate fishbone and fin, and dicing fish flesh on two sides; 2) pickling: pickling 10kg of fish dices in a stainless steel container with 0.2 to 0.4kg of yellow rice wine, 0.2 to 0.3kg of edible salt and 0.05 to 0.1kg of ginger; 3) blanching: blanching the fish dices in boiling water for 1 to 2 minutes, and draining; 4) drying: flat spreading the pickled fish dices on a tray, and drying in an oven at the temperature of 55-65 DEG C; 5) oil frying: frying the dried fish dices with oil for 30 to 90 seconds till the fishe dices turn to golden brown, and then picking up the fish dices; 6) dipping: boiling 1kg of fried fish dices fried with oil, 0.01 to 0.04kg of soy sauce, 0.005 to 0.01kg of edible salt, 0.005 to 0.02kg of white sugar, 0.005 to 0.01kg of ginger, 0.001 to 0.005kg of fennel, 0.001 to 0.005kg of star anise, and 0.001 to 0.005kg of cinnamon together, stewing for 1 to 2 hours, and picking up and draining; 7) packaging; and 8) sterilizing. The method has the advantages that process parameters are easy to control, the production is environmentally friendly, and automatic production can be realized.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing smoked fish instant food. Background technique [0002] Freshwater fish is usually used for fresh food, but its shelf life is short and it is difficult to survive long distances, which limits its sales area and sales volume. According to people's eating habits and preferences, the invention utilizes modern technology to develop and manufacture a smoked fish instant snack food, so as to increase its added value and prolong the shelf life. [0003] Traditional smoked fish is dried by sun drying or charcoal grilling. The hygiene of the former cannot be guaranteed, and the latter is difficult to control and affects product quality. The invention uses the hot air drying method to dry the fish, so that the heat is transferred to the wet material in the form of hot air, so that the moisture on the surface of the material is vaporized and dissipated to the external ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 应铁进童彦
Owner ZHEJIANG UNIV
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