熏制鳀鱼鱼片的加工方法技术

熏制鳀鱼鱼片的加工方法，涉及熏制鱼片加工技术，需要解决的技术问题是改善液态烟熏制剂制作的熏制鱼片的色、香、味，本发明专利技术的技术方案包括原料及处理、调味、干燥、液态烟熏制剂液浸渍、远红外热处理，其特征是液态烟熏制剂液浸渍采用将调味与干燥后的鱼肉片在４％～６％液态烟熏制剂液中蘸一下，捞出放置４小时左右，再进行远红外热处理；远红外热处理采用１８０～２００℃远红外焙烤４分钟左右即改善液熏制品的色、香、味。本方法用于熏制鳀鱼鱼片。

The processing method of smoked anchovy fillets

The processing method of smoked anchovy fillets, smoked fish to processing technology, technical problems need to be solved is to improve the production of liquid smoked smoked fish fillet preparation of color, aroma and taste, the technical scheme of the invention comprises raw materials and processing, seasoning, drying, dipping liquid, liquid smoke preparations of far infrared heat treatment, which is characterized by the liquid smoked seasoning and preparation by dipping dried fish tablets in 4% ~ 6% liquid smoked liquid preparation dip, remove and place about 4 hours, then the far infrared heat treatment; far infrared heat treatment for 4 minutes or so to improve the liquid smoked products by 180 to 200 DEG C far infrared baking color and flavor, taste. The method used for smoked anchovy fillets.

【技术实现步骤摘要】

【技术保护点】
熏制鳀鱼鱼片的加工方法，包括鳀鱼去头、去内脏、去骨后开片的原料处理、调味处理、干燥处理、液态烟熏制剂液浸渍、远红外热处理，其特征是液态烟熏制剂液浸渍采用将调味干燥后的鱼肉片在４％～６％液态烟熏制剂液中蘸一下，捞出放置４小时左右，再进行远红外热处理；远红外热处理采用１８０～２００℃远红外焙烤４分钟左右即改善液熏制品的色、香、味。

【技术特征摘要】

【专利技术属性】
技术研发人员：杨宪时，许钟，郭全友，
申请(专利权)人：中国水产科学研究院东海水产研究所，
类型：发明
国别省市：31[中国|上海]