Smoke is a traditional food processing preservation method. In recent years, with the development of freshwater fishery, smoked freshwater fish products have attracted more and more attention. Frequently used smoked raw fish species include eel, herring, grass carp, eel, eel and so on. The method of smoking is to place the impregnated raw material in a smoke room, and then smoke or incomplete combustion of the smoke to generate smoke. At a certain temperature, the food is allowed to dry while absorbing the smoke of the wood, and is smoked for a period of time. The moisture content of the product is reduced to the required level, and it gives it a special smoky flavor, improves the color, and extends the preservation period. Smoked freshwater fish products have the characteristics of easy access to raw fish, simple manufacturing process, rich nutrition, unique flavor and convenient consumption, and are deeply loved by the general public. Several processing methods for making smoked freshwater fish are described below.
First, the cold smoke method
The raw fish is salted and marinated for a period of time until the Baume degree of the salting solution reaches 18 to 20, desalting treatment is performed, and after the seasoning impregnation, smoke drying is performed at a 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 products produced by the cold-smoked method have better storage and are preserved for more than one month. The cold smoked crystals have a low moisture content, generally about 40%.
1, process flow
Raw materials → go head, internal organs, scales → wash → salting → desalting → seasoning impregnation → drying → smoke → packaging → finished products.
2, the operating point
(1) Selection and treatment of raw materials: Raw fish should preferably use raw fish that have just captured fresh freshwater fish or have good freshness after being stored for a certain period of time (in the autolysis stage). The fish should be complete, and the smell and color should be normal. Make fresh standards for smoked products. According to the type and size of the fish, they are cut, pickled and smoked separately, so that the quality specifications of the products are unified. Wash the dirt on the fish body. Use a back-opening method for the fish weighing less than 1kg, and dig the two fishes. If the fish is more than 1kg, use a split-sheet method, ie, remove the head and tail, and then cut back into two pieces. After cutting the fish, remove the viscera and blood stains and wash the black membrane in the abdomen. And immediately wash with clean water, then rinse with clean running water or well water. After rinsing, the surface moisture should be drained. Note that if large fish need to be cut, the size of each piece must be the same, and its weight should not be less than 250g.
(2) Salting: The purpose of salting is to make the fish dehydrated, the meat is tight, and has a certain salty taste. The salting is performed by the dry salt method. A layer of salt about 1 cm thick can be sprinkled at the bottom of the container. The salt is arranged in a layer of fish. The salted fish (fish fillets or fish fillets) shall be capped at the age of 90%. Cover salt, with salt content of 12% to 25%. After pickling for 1 day to 2 days, apply a layer of hard bamboo chips. It is advisable to press the stones to the brine to submerge the fish. The weight of the stones is generally 15% to 20% of the fish weight. The salting temperature is preferably 5°C to 10°C, and the Baume degree of pickling to salting solution is preferably 18 to 20.
(3) Desalination: Desalination is immersed in water or in a dilute salt solution. Desalination with running water is best. With desalination with static water, water must be changed frequently. The purpose of desalination is to remove excess salt and to remove soluble substances that are easily corrupted. The 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 sample the desalted fish and bake it with a salty taste.
(4) Seasoning Impregnation: Seasoning immersion was performed with a seasoning liquid having a fish body weight of 50% after desalting, immersed at 5° C. to 10° C. for 3 hours or more, or immersed overnight in a 5° C. cold store. The reference formula of the seasoning liquid is: water 100g, salt 4g, granulated sugar 2g, monosodium glutamate 2g, and nucleic acid seasoning 0.4g.
(5) Drying the impregnated raw material After draining the seasoning liquid, it must be air-dried prior to smoking to remove water from the surface of the fish body so that the smoke can be easily smelted and blown with 18°C ​​to 20°C cold air until the surface is dry.
(6) Smoke: Flue-curing is performed in the smoke room. The ideal temperature for cold smoke is about 24°C, the minimum is 18°C, and the first 3 days of smoking. The temperature is 18 °C ~ 20 °C, the temperature rose to 20 °C ~ 22 °C from the fourth day, after a week to 23 °C ~ 25 °C, smoked to a moisture content of about 40% is appropriate. If the temperature is too high at the beginning, the fish will be damaged and the quality will be reduced.
(7) Packing: Plastic packaging after smoking is completed, vacuum packaging with plastic bag, the product can be preserved at room temperature for about 3 months.
Second, warm smoked method
1. Process flow: raw materials → go head, internal organs, scales → wash → seasoning impregnation → drying → smoke → packaging → finished products
(1) Raw material treatment: Raw fish that meets the requirements of freshness should be washed with head, guts, scales, sectioned pieces, and bones (cleaned by cold method).
(2) Seasoning dipping: seasoning dipping with 50% of seasoning liquid of fish fillet, the dipping time is determined according to the thickness of fish fillets, the type of fish, temperature and product requirements, generally at 5 °C ~ 10 °C, the dipping time is 2 Hours or so. The reference formula of the seasoning liquid used is: water 100g, salt 0.5g, sugar 15g, monosodium glutamate 0.5g, soy sauce 8g, yellow sprinkle 3g, a small amount of spices, sorbic acid 0.1g.
(3) The warm-smoked method is to put the raw materials in a seasoning liquid added with salt, soak them in a short time for several minutes or several hours, and then use the temperature of 30-90°C in the smoking room for several hours. The sky is smoked and dried. This method of smoking is called the warm-smoked method. The taste, aroma and taste of the warm-smoked products are all 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. Normal temperature preservation can only be stored for 4 days to 5 days.
(4) Drying: The seasoned and immersed raw materials must be air-dried prior to smoking to remove moisture from the surface of the fish body so that the smoke can be easily dried. The air-dried material is then blown with hot air at about 40°C until the surface is dry.
(5) Smoke: The temperature at the start of smoking is 30°C. As the smoking temperature increases gradually, 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 its quality deteriorates. Smoke time is determined according to the thickness of fish fillets, the type of fish, and the product requirements. Usually 3 hours to 8 hours, smoked salmon fillets are usually smoked for 4 hours to 5 hours. The moisture content of warm smoked products is generally between 55% and 65%.
(6) Packing: After the product is warmed, the product is cooled to room temperature, plastically packaged, and vacuum-packed with a plastic bag. It must be stored for a long time before it can be frozen or sterilized. It can only be stored for 4 to 5 days at room temperature.
Third, hot smoking
The hot-smoked method uses a high temperature of 120°C to 140°C for 2 hours to 4 hours for short-term smoking treatment. Since the temperature is high, the fish body is instantly decocted and sterilized, and is a convenient food that can be immediately consumed. The high moisture content of fish makes it difficult to smoke. Therefore, the raw materials before the hot-smoked must first be air-dried to remove the water on the surface of the fish, so that the smoke can be easily carried out. Hot smoked products have good color and aroma, but they have high moisture content and poor preservation performance. They must be eaten immediately or frozen and preserved.
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