Processing of freshwater fish smoked products

Smoke is a traditional method of food processing and preservation. In recent years, with the development of freshwater fisheries, smoked freshwater fish products have received more and more attention. Commonly used smoked raw fish species are salmon, herring, grass carp, squid, and squid. The method of smoking is to place the impregnated raw material in a smoking chamber, and then slowly or incompletely burn the smoked material to generate flue gas, and at a certain temperature, the food is dried while absorbing the wood smoke, and the smoke is smoked for a period of time. The moisture of the product is reduced to the required content, and it has a special smoky flavor, improves the color and prolongs the preservation period.

The smoked freshwater fish products are easy to obtain raw materials, simple in manufacturing process, rich in nutrients, unique in flavor and convenient to eat, and are well received by the masses. The processing methods for several kinds of smoked freshwater fish are introduced as follows.

First, cold smoke method

The raw fish is salted for a period of time until the Baume degree of the saline solution reaches 18 to 20, desalinated, and then immersed in the seasoning, and then dried in the temperature range of 15 ° C to 30 ° C for 1 week to 3 weeks. This method of smoking is called cold smoking. The cold smoked product produced by the cold smoke method has good storage property, and the preservation period is more than one month. Cold smoked crystals have a low moisture content, generally around 40%.

1, the process

Raw materials → head, internal organs, scales → washing → salting → desalting → seasoning impregnation → drying → smoking → packaging → finished products.

2, operating points

(1) Selection and treatment of raw materials: Raw fish should be selected from raw fish that have just caught fresh freshwater fish or have good freshness after being stored for a certain period of time (in the autolysis stage). The fish body is required to be intact, and the smell and color are normal. The freshness standard for making smoked products. Cut, pickle and smoke according to the type and size of the fish, so that the quality specifications of the products are unified. Wash the dirt on the fish body, use the back-opening method for the fish weighing less than 1kg, and dig two sputum; the fish with more than 1kg adopts the opening method, that is, remove the head and tail, and then cut back into two pieces. After the cut fish, the internal organs and blood stains are removed, and the black film in the abdomen is washed. Immediately wash with clean water and then rinse with clean running water or well water. After rinsing, the surface moisture should be drained. If large fish are to be diced, the size of each piece should be the same, and the weight should not be less than 250g.

(2) Salting: The purpose of salting is to make the fish meat dehydrated, the meat is tight, and has a certain salty taste. Salting is carried out by dry salt method. Sprinkle a layer of salt about 1cm thick at the bottom of the container, and arrange it in a layer of salt. Please wait until the salted fish (fish fillets or fish pieces) is over 90%. For the cover salt, the amount of salt used is 12% to 25%. After pickling for 1 day to 2 days, lay a layer of hard bamboo, and press the stone to the brine to submerge the fish body. The weight of the stone is generally 15% to 20% of the weight of the fish. The salting temperature is preferably 5 ° C ~ 10 ° C, and the Baume degree of pickling to the saline solution is preferably 18-20.

(3) Desalting: Desalting is immersed in water or in a dilute salt solution. The effect of desalting by running water is the best. When desalting with static water, water must be changed frequently. The purpose of desalination is to remove excess salt and to remove soluble substances that are prone to spoilage. Desalination time is affected by the type, size, freshness, water temperature, water volume and flow rate of the raw materials. The method for determining the degree of desalination is to taste the desalted fish and taste it with a slightly salty taste.

(4) Seasoning immersion: seasoning was carried out by seasoning liquid having a body weight of 50% after desalting, immersed for 5 hours or more under conditions of 5 ° C to 10 ° C, or immersed in a cold storage at 5 ° C overnight. The seasoning liquid reference formulation was: water 100 g, salt 4 g, sugar 2 g, MSG 2 g, nucleic acid seasoning 0.4 g.

(5) After the dried immersed raw material is drained, the seasoning liquid must be air-dried before being smoked to remove the moisture on the surface of the fish body, so that the smoke is easily carried out, and the surface is dried by cold air at 18 ° C to 20 ° C.

(6) Smoke: Smoke is carried out in the smoking room. The ideal temperature for cold smoking is about 24 ° C, the lowest is 18 ° C, and the first 3 days of smoking. The temperature is from 18 ° C to 20 ° C, the temperature rises to 20 ° C to 22 ° C on the fourth day, and rises to 23 ° C to 25 ° C after one week, and the moisture content is about 40%. If the temperature is too high at the beginning, the fish will be damaged and the quality will be degraded.

(7) Packing: After the smoked, the plastic packaging is completed, and the plastic composite bag is vacuum-packed. The product can be stored at room temperature for about 3 months.

Second, the warm smoke method

1. Process: raw materials → head removal, internal organs, scales → washing → seasoning impregnation → drying → smoking → packaging → finished products

2, operating points

(1) Raw material processing: The raw fish that meet the freshness requirements will be removed from the head, internal organs, scales, slices, and bones, and then washed (method with cold smoke method).

(2) Seasoning and immersion: seasoning is carried out with a seasoning liquid weighing 50% of the fish fillet. The immersion time depends on the thickness of the fish fillet, the type of fish, the temperature and the requirements of the product. Generally, the immersion time is 2 at 5 ° C to 10 ° C. Hours or so. The reference formulation for the seasoning liquid used was: water 100 g, salt 0.5 g, sugar 15 g, MSG 0.5 g, soy sauce 8 g, yellow sprinkle 3 g, a small amount of spices, and 0.1 g of sorbic acid.

(3) The warm smoke method is to place the raw material in a seasoning liquid to which salt is added, and to perform short-time seasoning immersion for several minutes or several hours, and then carry out the number in the smoking room at a temperature of 30 ° C to 90 ° C for several hours to several The smoke is dry and dry. This method of smoking is called warm smoke. The taste, aroma and taste of warm smoked products are very good. The moisture content is high, generally above 50%, and the salt content is 2.5% to 3.0%. Time preservation must be frozen or canned, and storage at room temperature can only be stored for 4 days to 5 days.

(4) Drying: The raw material after seasoning and immersion must be air-dried before being smoked to remove the moisture on the surface of the fish body, so that the smoke is easily carried out, and the air is dried with a hot air of about 40 ° C until the surface is dry.

(5) Smoke: The temperature at the beginning of the smoke is 30 °C, and the temperature gradually rises with the progress of the smoke. The temperature reaches 70 °C to 90 °C in the last hour to 2 hours. If the temperature is too high at the beginning, it will cause The fish body is damaged and the quality is degraded. The smoking time depends on the thickness of the fish fillet, the type of fish and the requirements of the product. Generally, the smoking time of the smoked salmon fillets is generally 4 hours to 5 hours. The moisture content of warm smoked products is generally between 55% and 65%.

(6) Packing: After the temperature is smoked, the product is cooled to room temperature, shaped and packaged, and vacuum packed with plastic composite bag. It must be frozen or sterilized after long time storage. The room temperature can only be stored for 4 days to 5 days.

Third, hot smoke method

The hot smoke method adopts a high temperature of 120 ° C to 140 ° C for 2 hours to 4 hours for a short time of smoke treatment. Due to the high temperature, the fish body is immediately subjected to boiling and sterilization treatment, and is a convenient food that can be eaten immediately. The high moisture content of the fish makes it difficult to smoke. Therefore, the raw material before hot smoking must be air-dried to remove the moisture on the surface of the fish body, so that the smoke is easy to carry out. Hot smoked products have good color and aroma, but have high moisture content and poor preservation performance. They must be eaten immediately or frozen.

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