CN103300416A - Processing method of desalted and dried red fish - Google Patents
Processing method of desalted and dried red fish Download PDFInfo
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- CN103300416A CN103300416A CN2013102570452A CN201310257045A CN103300416A CN 103300416 A CN103300416 A CN 103300416A CN 2013102570452 A CN2013102570452 A CN 2013102570452A CN 201310257045 A CN201310257045 A CN 201310257045A CN 103300416 A CN103300416 A CN 103300416A
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Abstract
The invention discloses a processing method of desalted and dried red fish. The processing method comprises the following processing steps of: after a fish body is treated, carrying out fishy smell eliminating treatment by a yeast solution with the concentration of 1%-5%, then draining water, and salting for 1-3 days in a ware in a salt sprinkling method, wherein the using amount of salt is 4%-5% of the weight of the fish body; then, cleaning with clean water, soaking the fish body in hot water for 1-2 hours, dipping the fish body in prepared flavoring liquid for 2-3 hours after bleaching, and then drying to ensure that the water content of the red fish is lower than 8%; and finally, weighing and packaging the dried red fish, and storing at normal temperature, thus obtaining the desalted and dried red fish. The processing method disclosed by the invention has the advantages that in the processing process of the dried red fish, not only is the fishy smell eliminating treatment carried out, but also the bleaching is carried out after the salting procedure, then the flavoring liquid is used for dipping, and the drying is carried out, so that the dried red fish contains less salt, can be eaten without being soaked in cooking and has the characteristics of rich nutrition, unique flavor and simple processing method.
Description
Technical field
The invention belongs to the marine products processing field, be specifically related to the processing method that a kind of light snapper processed does.
Background technology
Snapper has another name called red groove fish, and formal name used at school belongs to Osteichthyes, Perciformes, Lutjanidae, Lutianus red fin jenoar.Its body surface side line upper and lower scale all retreads, the dorsal rags substrate is high greater than fin, the fin trailing edge is slightly round, body surface takes on a red color, and the belly light red is therefore claim " snapper ", inhabit the depth of water 30～100 places, low-quality is the sea areas such as mud, silt, husky mud, shell and cay, generally is colonial breeding in 3～May of every year, and the fisherman catches snapper according to habit and the feeding habits of snapper.Individual large, the thick thorn of meat of snapper less, delicious meat, protein content is high, and is nutritious, is listed in the high-quality seafood fish, is the important economic fish in the North Sea.After snapper is fished for, generally can fresh-keeping survival 10～20 days.Because the snapper time-to-live after fishing for is shorter, the inconvenience long-distance transport only has the people in coastal waters to afford to eat fresh and alive snapper like this.For making more people be able to eat delicious seafood, snapper is processed into dried product makes its fresh keeping time length, be convenient to transportation, sell to both at home and abroad, increased widely the economic benefit of snapper.But the processing method of conventional red dried fish goods all is to pickle with salt first, dries or dries and make, and all needs during boiling to soak to desalt, and soak time is of a specified duration, easily cause the part nutrient loss, and taste is single.
Summary of the invention
The defective that exists for solving background technology, technical problem to be solved by this invention need not when providing a kind of boiling to soak, and be nutritious, the processing method that the snapper light processed of unique flavor does.
For addressing the above problem, the present invention realizes by following steps:
The processing method that a kind of light snapper processed does may further comprise the steps:
1) the fish body is processed: get fresh snapper, strike off fish scale and internal organ, then with repeatedly rinsing of clear water, clean blood stains and black film on the fish body, deepfreeze is for subsequent use;
2) defishying: the snapper after will processing is put into and takes off raw meat liquid and flood 1～3h, and wherein snapper is 1:2～5 with the weight ratio of taking off raw meat liquid;
3) pickle: the snapper behind the defishying is drained away the water, adopt the salting method, spread first one deck salt in the vessel bottom, then fill one deck fish and spread one deck salt, when salting down to the vessel mouth, spread at last the sealing of one deck salt, pickling 1～3d, is 4～5% of fish body weight with the salt amount wherein;
4) condiment: the snapper after step 3) pickled is cleaned with clear water, and the hot water of putting into again 40～60 ℃ soaks 1～2h, and then the clear water rinsing is repeatedly put into the baste for preparing and flooded 2～3h, during per 20～30min stir once;
5) drying: after the snapper that seasoning is good drains juice, carry out drying, make the moisture of snapper be lower than 8%, namely get described light snapper processed and do;
6) packing, storage: the snapper of drying is done weighing, packing, store under the normal temperature, namely make light snapper processed and do.
In the such scheme, preferably, step 3) baste forms by the component of following weight portion is composite described in: 8～12 parts of Chinese cassia trees, 10～15 parts of cloves, 12～20 parts in ginger, 15～20 parts of salt, 18～25 parts of cooking wine, 45～80 parts in water.
In the such scheme, preferably, step 2) taking off raw meat liquid described in is that 1～5% yeast soln is formulated by concentration.
For avoiding scarlet fish overheated too high because of the environment that is in, cause rotten spoiled situation, in the such scheme, it is to operate under 10～15 ℃ the environment that step 1) is preferably in room temperature.
In the such scheme, drying described in the step 5) can be natural drying, or heated-air drying, also can be microwave drying, for reducing the dry factor of impact, improves simultaneously the quality of snapper dried product, and the drying means that adopts is preferably microwave drying.
Compared with prior art, beneficial effect of the present invention is:
Snapper of the present invention does process and has not only carried out defishying, and through pickling the laggard row rinsing of operation, then form with seasoning dipping, drying, it is few that the snapper that the present invention makes does contained salinity, need not to soak edible during boiling, have nutritious, unique flavor, the simple characteristics of processing method.
The specific embodiment
Below in conjunction with specific embodiment the present invention is further explained explanation, but is not limited to these embodiment.
Embodiment 1
The processing method that a kind of light snapper processed does may further comprise the steps:
1) the fish body is processed: get fresh snapper, strike off fish scale and internal organ, then with repeatedly rinsing of clear water, clean blood stains and black film on the fish body, deepfreeze is for subsequent use, and aforesaid operations all carries out under room temperature is 10 ℃ environment;
2) defishying: it is that 1% yeast soln floods 1h that the snapper after will processing is put into concentration, and wherein snapper is 1:2.5 with the weight ratio of taking off raw meat liquid;
3) pickle: the snapper behind the defishying being drained away the water, adopt the salting method, spread first one deck salt in the vessel bottom, then fill one deck fish and spread one deck salt, when salting down to the vessel mouth, spread at last the sealing of one deck salt, pickle 1.5d, is 5% of fish body weight with the salt amount wherein;
4) condiment: the snapper after step 3) pickled is cleaned with clear water, the hot water of putting into again 40 ℃ soaks 2h, then the clear water rinsing repeatedly, put into the baste for preparing and flood 2.5h, every 25min stirs once during this time, and wherein said baste forms by the component of following weight portion is composite: 8 parts of Chinese cassia trees, 10 parts of cloves, 12 parts in ginger, 15 parts of salt, 18 parts of cooking wine, 45 parts in water;
5) drying: after the snapper that seasoning is good drains juice, carry out drying, make the moisture of snapper be lower than 8%, preferably, used drying means is microwave drying;
6) packing, storage: the snapper of drying is done weighing, packing, store under the normal temperature, namely make light snapper processed and do.
Embodiment 2
The processing method that a kind of light snapper processed does may further comprise the steps:
1) the fish body is processed: get fresh snapper, strike off fish scale and internal organ, then with repeatedly rinsing of clear water, clean blood stains and black film on the fish body, deepfreeze is for subsequent use, and aforesaid operations all carries out under room temperature is 12 ℃ environment;
2) defishying: it is that 1.5% yeast soln floods 2h that the snapper after will processing is put into concentration, and wherein snapper is 1:3 with the weight ratio of taking off raw meat liquid;
3) pickle: the snapper behind the defishying being drained away the water, adopt the salting method, spread first one deck salt in the vessel bottom, then fill one deck fish and spread one deck salt, when salting down to the vessel mouth, spread at last the sealing of one deck salt, pickle 2d, is 4.5% of fish body weight with the salt amount wherein;
4) condiment: the snapper after step 3) pickled is cleaned with clear water, the hot water of putting into again 45 ℃ soaks 1h, then the clear water rinsing repeatedly, put into the baste for preparing and flood 2h, every 30min stirs once during this time, and wherein said baste forms by the component of following weight portion is composite: 10 parts of Chinese cassia trees, 13 parts of cloves, 15 parts in ginger, 18 parts of salt, 21 parts of cooking wine, 55 parts in water;
5) drying: after the snapper that seasoning is good drains juice, carry out drying, make the moisture of snapper be lower than 8%, preferably, used drying means is microwave drying;
6) packing, storage: the snapper of drying is done weighing, packing, store under the normal temperature, namely make light snapper processed and do.
Embodiment 3
The processing method that a kind of light snapper processed does may further comprise the steps:
1) the fish body is processed: get fresh snapper, strike off fish scale and internal organ, then with repeatedly rinsing of clear water, clean blood stains and black film on the fish body, deepfreeze is for subsequent use, and aforesaid operations all carries out under room temperature is 15 ℃ environment;
2) defishying: it is that 3% yeast soln floods 2.5h that the snapper after will processing is put into concentration, and wherein snapper is 1:4 with the weight ratio of taking off raw meat liquid;
3) pickle: the snapper behind the defishying being drained away the water, adopt the salting method, spread first one deck salt in the vessel bottom, then fill one deck fish and spread one deck salt, when salting down to the vessel mouth, spread at last the sealing of one deck salt, pickle 3d, is 5% of fish body weight with the salt amount wherein;
4) condiment: the snapper after step 3) pickled is cleaned with clear water, the hot water of putting into again 50 ℃ soaks 1h, then the clear water rinsing repeatedly, put into the baste for preparing and flood 2h, every 25min stirs once during this time, and wherein said baste forms by the component of following weight portion is composite: 12 parts of Chinese cassia trees, 15 parts of cloves, 20 parts in ginger, 20 parts of salt, 25 parts of cooking wine, 70 parts in water;
5) drying: after the snapper that seasoning is good drains juice, carry out drying, make the moisture of snapper be lower than 8%, preferably, used drying means is microwave drying;
6) packing, storage: the snapper of drying is done weighing, packing, store under the normal temperature, namely make light snapper processed and do.
Claims (5)
1. the processing method done of a light snapper processed is characterized in that may further comprise the steps:
1) the fish body is processed: get fresh snapper, strike off fish scale and internal organ, then with repeatedly rinsing of clear water, clean blood stains and black film on the fish body, deepfreeze is for subsequent use;
2) defishying: the snapper after will processing is put into and takes off raw meat liquid and flood 1～3h, and wherein snapper is 1:2～5 with the weight ratio of taking off raw meat liquid;
3) pickle: the snapper behind the defishying is drained away the water, adopt the salting method, spread first one deck salt in the vessel bottom, then fill one deck fish and spread one deck salt, when salting down to the vessel mouth, spread at last the sealing of one deck salt, pickling 1～3d, is 4～5% of fish body weight with the salt amount wherein;
4) condiment: the snapper after step 3) pickled is cleaned with clear water, and the hot water of putting into again 40～60 ℃ soaks 1～2h, and then the clear water rinsing is repeatedly put into the baste for preparing and flooded 2～3h, during per 20～30min stir once;
5) drying: after the snapper that seasoning is good drains juice, carry out drying, make the moisture of snapper be lower than 8%, namely get described light snapper processed and do;
6) packing, storage: the snapper of drying is done weighing, packing, store under the normal temperature, namely make light snapper processed and do.
2. the processing method done of light snapper processed according to claim 1 is characterized in that: step 3) described in baste form by the component of following weight portion is composite: 8～12 parts of Chinese cassia trees, 10～15 parts of cloves, 12～20 parts in ginger, 15～20 parts of salt, 18～25 parts of cooking wine, 45～80 parts in water.
3. the processing method done of light snapper processed according to claim 1 is characterized in that: step 2) described in to take off raw meat liquid be that 1～5% yeast soln is formulated by concentration.
4. the processing method done of light snapper processed according to claim 1 is characterized in that: step 1) is to operate under 10～15 ℃ the environment in room temperature.
5. the processing method done of light snapper processed according to claim 1, it is characterized in that: used drying means is microwave drying in the step 5).
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| CN2013102570452A CN103300416A (en) | 2013-06-26 | 2013-06-26 | Processing method of desalted and dried red fish |
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| CN2013102570452A CN103300416A (en) | 2013-06-26 | 2013-06-26 | Processing method of desalted and dried red fish |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824122A (en) * | 2015-05-29 | 2015-08-12 | 广西金海环岛渔业有限公司 | Pickling method capable of maintaining color and luster of sciaenops ocellatus |
| CN106261942A (en) * | 2015-06-23 | 2017-01-04 | 重庆馗丰食品有限公司 | A kind of Andrias davidianus Blanchard canned food and preparation method thereof |
| CN115381046A (en) * | 2022-07-08 | 2022-11-25 | 苏州市职业大学 | Preparation method of dried whitebait |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101744316A (en) * | 2009-12-18 | 2010-06-23 | 暨南大学 | Fermented low-salt semi-dried tilapia mossambica, processing method thereof and application thereof |
| CN101803762A (en) * | 2010-03-25 | 2010-08-18 | 杨华 | Biologic fishy smell removing method for marine fish flesh |
| CN102224947A (en) * | 2011-05-19 | 2011-10-26 | 江南大学 | Method for producing vacuum-seasoned drunk dried fish |
| CN102293423A (en) * | 2010-06-24 | 2011-12-28 | 胡林 | Processing technic of local flavor smoked fish |
-
2013
- 2013-06-26 CN CN2013102570452A patent/CN103300416A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744316A (en) * | 2009-12-18 | 2010-06-23 | 暨南大学 | Fermented low-salt semi-dried tilapia mossambica, processing method thereof and application thereof |
| CN101803762A (en) * | 2010-03-25 | 2010-08-18 | 杨华 | Biologic fishy smell removing method for marine fish flesh |
| CN102293423A (en) * | 2010-06-24 | 2011-12-28 | 胡林 | Processing technic of local flavor smoked fish |
| CN102224947A (en) * | 2011-05-19 | 2011-10-26 | 江南大学 | Method for producing vacuum-seasoned drunk dried fish |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824122A (en) * | 2015-05-29 | 2015-08-12 | 广西金海环岛渔业有限公司 | Pickling method capable of maintaining color and luster of sciaenops ocellatus |
| CN106261942A (en) * | 2015-06-23 | 2017-01-04 | 重庆馗丰食品有限公司 | A kind of Andrias davidianus Blanchard canned food and preparation method thereof |
| CN115381046A (en) * | 2022-07-08 | 2022-11-25 | 苏州市职业大学 | Preparation method of dried whitebait |
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Application publication date: 20130918 |