Baking method of dried fishes

Abstract

The invention relates to the technical field of processing of aquatic products and particularly relates to an aquatic product baking process. The aquatic product baking process comprises the followingsteps: step 1, performing splitting, viscera removing and cleaning steps, putting fish bodies into a transport frame, and transporting the transport frame into a high-pressure boiling chamber througha transport system; step 2, sealing the high-pressure boiling chamber and a low-pressure baking chamber, and starting a high-pressure pump which reduces the atmospheric pressure of the low-pressure baking chamber; step 3, starting the high-pressure pump, and injecting gas into the high-pressure boiling chamber to increase the atmospheric pressure of the high-pressure boiling chamber to 120kpa; and step 4, after the fish bodies are heated in a boiling pool of the high-pressure boiling chamber, opening a seal valve of a high-pressure transition room, closing another seal valve, transferring thefish bodies into the high-pressure transition room, then closing the seal valve which is opened at first, and opening another seal valve so as to transfer the fish bodies out of the high-pressure boiling chamber. The baking method provided by the invention is capable of avoiding the dried fishes from being excessively boiled or scorched.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to an aquatic product drying process. Background technique [0002] Dried fish refers to fully dried fresh fish. Dried defatted fish is made of high-quality fresh fish, refined through high-temperature cooking, drying and other procedures, and all indicators have reached the standards stipulated by the state. [0003] The production of dried fish includes the following processes: cutting - visceral removal - cleaning - cooking - drying. In the traditional process, the drying method is to dry in the sun. The purpose is to remove the water in the fish and facilitate storage. Among them, the cooking process has two effects. On the one hand, high-temperature disinfection makes the fish meat cooked, and on the other hand, salt and spices are added to the cooking water to prolong the shelf life of the fish meat while ensuring the flavor of the dried fish. Drying proce...

AI Technical Summary

Problems solved by technology

[0004] The problems existing in the current process are: 1. The fish body after cleaning is heated by boiling water, and the fish body is easily damaged in boiling water, which affects the forming of dried fish

2. Using heating and drying technology is easy to over-bake, making the dried fish burnt and losing its flavor

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