Cold smoking processing method of freshwater fish

Abstract

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.

Description

Technical field [0001] The invention relates to a fish processing method, in particular to a freshwater fish cold smoke processing method. Background technique [0002] Freshwater fisheries in the world have developed rapidly, and they have accounted for 35-45% of the total fishery output. In the past 10 years, the processing of freshwater fish in various countries has made great progress, and many freshwater fish comprehensive utilization products have been developed. The output and output value have increased year by year. . The products developed include frozen products, pickled smoked products, animal protein feeds, etc., among which frozen products are the largest type of processed aquatic products. At present, with the continuous introduction of high and new technology, various methods continue to mature, the research on freshwater fish processing technology has become more in-depth, and the development of processing technology has realized the transformation of processed ...

AI Technical Summary

Problems solved by technology

However, the fish products produced by the current smoking method have a short shelf life and poor meat quality; if a product with good meat quality needs to be smoked for a long time, it not only makes the process longer but also increases the production cost. Also because smoked too long has heavy smoke flavor, therefore, need a kind of shelf life badly, freshwater fish processing method with delicious meat quality