CN101002578A - Adiposity semi-dried fish meat piece processing method - Google Patents
Adiposity semi-dried fish meat piece processing method Download PDFInfo
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- CN101002578A CN101002578A CNA2007100131417A CN200710013141A CN101002578A CN 101002578 A CN101002578 A CN 101002578A CN A2007100131417 A CNA2007100131417 A CN A2007100131417A CN 200710013141 A CN200710013141 A CN 200710013141A CN 101002578 A CN101002578 A CN 101002578A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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Abstract
A method for preparing the semi-dried fat-enriched fish with less loss of luster, taste and nutrients includes such steps as pre-treating, low-temp dewatering in osmotic liquid, and low-temp drying by heat pump.
Description
Technical field
The present invention relates to the drying means of a kind of greasiness fish, especially relate to the processing method of a kind of scad, mackerel, the half-dried fillet of sardine.
Background technology
In recent years, great changes have taken place in the aquatic resources situation, the stock of fish slump of disastrous proportions that economic worth is high, and pelagic fishes output increases relatively, and it is the problem that processing of aquatic products presses for solution that research and development utilizes the lower stock of fish of economic worth such as mackerel, mackerel, sardine, scad etc.Yet many fish belong to the greasiness fish in these pelagic fishes, for example mackerel, mackerel, scad, sardine etc.The fat content of these fishes is higher, and unsaturated fatty acid content is many, and rich in protein very easily causes corruption in processing and storage, and its fishlike smell is heavy, and fleshy fiber is thick, and it is very difficult to cause the raw material fish to sell.The at present domestic dried salted products that is made into more, only fraction is used for marketing fresh or system jar, therefore cause very big fishery resources waste, and some greasiness fish for example is rich in histidine in the scad, in processing and storage, very easily be subjected to microbial action to produce histamine, can cause people's allergic reaction after edible, owing to method for processing can't solve, so the greasiness fish resource is fully developed so far as yet.
The aquatic products semi-dry products is the important component part of China's outlet aquatic products, and existing drying and processing method can not satisfy the requirement of domestic and international market to its output and quality far away.Raising along with living standards of the people, the consumer is the product of pursuing high quality (local flavor, nutrition, outward appearance, mouthfeel) day by day, particularly after the China joined WTO, have higher requirement to the quality of aquatic products in international aquatic products market, traditional aquatic products drying means is difficult to adapt to the requirement of HACCP quality system.Therefore develop the aquatic products new drying method to improving China's processing of aquatic products technical merit, promoting that the development of fishery economic is significant.
Summary of the invention
The object of the present invention is to provide a kind of processing method of adiposity semi-dried fish meat piece, it can satisfy the demand of prior art.
A kind of processing method of adiposity semi-dried fish meat piece is characterized in that elder generation with the preliminary treatment of greasiness fish, at low temperatures with the penetrating fluid dehydration, carries out the hot pump in low temp drying at last then.
By the adiposity semi-dried fish meat piece of method processing of the present invention, can keep color and luster, local flavor and the nutrition of greasiness fish to greatest extent.Before and after the heat pump drying, the fish of the being rich in histidine for example histamine content of scad not have increase substantially.The specific energy consumption dehumidifying rate of heat pump drying can reach 1.8～2.2kg/kwh, compares with freeze drying with heated-air drying, has tangible energy-conserving action.Adiposity semi-dried fish meat piece by method of the present invention processing need not rehydration and desalting processing, directly add an amount of green onion silk, ginger splices, garlic sheet and edible oil cook delicious food, also can directly put into proper amount of edible oil and fry in shallow oil to golden yellow.In addition, the fillet by method processing of the present invention can also be used to smoke fillet processing as a kind of semi-finished product.
The specific embodiment
Embodiment 1: with the freezing scad of the 2kg 6h that thaws under 10～15 ℃, cut open from fish body back then, take out the cheek and internal organ, flowing water is cleaned blood stains, and it is online to be put in stainless steel wire, drains fish surface moisture under 7～10 ℃.Fillet after draining are put into the 4.5kg penetrating fluid, this penetrating fluid by 10% sodium chloride, 8% sucrose, 8% malt syrup, 1% pure ginger juice, 1% yellow rice wine, 0.1% monosodium glutamate, 0.2% ascorbic acid and 71.7% the pure water of (percetage by weight, down with) form.At 10 ℃ of following permeating and dewatering 1h.Taking-up is put in the heat pump drier then, and drying condition is 26 ℃ of temperature, wind speed 1.8m/s, and relative humidity is 40%, dry 16h.Dry back product is put in the PE bag, preserves in-30 ℃ of refrigerators.
Embodiment 2: with the freezing mackerel of the 4kg 6h that thaws under 10～15 ℃, cut open from fish body back then, take out the cheek and internal organ, flowing water is cleaned blood stains, and it is online to be put in stainless steel wire, drains fish surface moisture under 7～10 ℃.Fillet after draining are put into the 12kg penetrating fluid, and this penetrating fluid is made up of 15% sodium chloride, 10% sucrose, 10% malt syrup, 1% pure ginger juice, 2% yellow rice wine, 0.1% monosodium glutamate, 0.3% ascorbic acid and 61.6% pure water.At 9 ℃ of following permeating and dewatering 1.5h.Taking-up is put in the heat pump drier then, and drying condition is 28 ℃ of temperature, wind speed 2.0m/s, and relative humidity is 45%, dry 15h.Dry back product is put in the PE bag, preserves in-30 ℃ of refrigerators.
Embodiment 3: with the freezing sardine of the 3kg 5h that thaws under 10～15 ℃, cut open from fish body back then, take out the cheek and internal organ, flowing water is cleaned blood stains, and it is online to be put in stainless steel wire, drains fish surface moisture under 7～10 ℃.Fillet after draining are put into the 7kg penetrating fluid, and this penetrating fluid is made up of 12% sodium chloride, 9% sucrose, 10% malt syrup, 1.5% pure ginger juice, 2% yellow rice wine, 0.2% monosodium glutamate, 0.3% ascorbic acid and 65% pure water.At 7 ℃ of following permeating and dewatering 1.2h.Taking-up is put in the heat pump drier then, and drying condition is 23 ℃ of temperature, wind speed 2.2m/s, and relative humidity is 35%, dry 14h.Dry back product is put in the PE bag, preserves in-30 ℃ of refrigerators.
Method of the present invention is equally applicable to greasiness fish in the high value fish as the processing of the half-dried fillet of (little) yellow croaker greatly.
Claims (3)
1, a kind of processing method of adiposity semi-dried fish meat piece is characterized in that elder generation with the preliminary treatment of greasiness fish, at low temperatures with the penetrating fluid dehydration, carries out the hot pump in low temp drying at last then.
2, according to the processing method of right 1 described adiposity semi-dried fish meat piece, it is characterized in that described greasiness fish and penetrating fluid weight ratio are 1: 2～3, component that described penetrating fluid is contained and percetage by weight scope are that sodium chloride 10～15%, sucrose 8～10%, malt syrup 8～10%, pure ginger juice 1～1.5%, Huang spill 1～2%, monosodium glutamate 0.1～0.2%, ascorbic acid 0.2～0.4%, and all the other are pure water; Temperature with the penetrating fluid dehydration under the described low temperature is 7～10 ℃, and described time of penetration is 1～1.5h.
3, according to the processing method of right 1 described adiposity semi-dried fish meat piece, the temperature that it is characterized in that described hot pump in low temp drying is 23～28 ℃, and relative humidity is 35～45%, and wind speed is 1.8～2.2m/s, and be 14～16h drying time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100131417A CN101002578A (en) | 2007-01-09 | 2007-01-09 | Adiposity semi-dried fish meat piece processing method |
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2007100131417A CN101002578A (en) | 2007-01-09 | 2007-01-09 | Adiposity semi-dried fish meat piece processing method |
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| CN101002578A true CN101002578A (en) | 2007-07-25 |
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| CNA2007100131417A Pending CN101002578A (en) | 2007-01-09 | 2007-01-09 | Adiposity semi-dried fish meat piece processing method |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101797060A (en) * | 2010-04-08 | 2010-08-11 | 广西大学 | Method for processing semidry semihumid shellfish product used as moon cake ingredient |
| CN101433229B (en) * | 2008-12-01 | 2011-01-19 | 建德市新安江山野食品有限公司 | Method for improving integrated quality in shelf life of neutral fat fresh water fish leisure product |
| CN101254003B (en) * | 2008-04-03 | 2011-01-26 | 浙江工商大学 | Preparation of semi-dry flavouring fish food product |
| CN102578626A (en) * | 2012-02-10 | 2012-07-18 | 宋淼泉 | Process for making multi-flavored hand-shredded sliced grass carps |
| CN102805391A (en) * | 2012-08-10 | 2012-12-05 | 山东东方海洋科技股份有限公司 | Processing method of ready-to-eat kelp-wrapping-fish food and product thereof |
| CN103416469A (en) * | 2013-06-03 | 2013-12-04 | 江苏大学 | Production method of air-dry silver carps by using heat pump cold blast based on electronic nose examination |
| CN103704779A (en) * | 2013-12-11 | 2014-04-09 | 荣成冠辰水产有限公司 | Preparing method of barbecued horse mackerel fillet food |
| CN103766974A (en) * | 2014-02-21 | 2014-05-07 | 宁德市富发水产有限公司 | Processing method for specially-flavored pseudosciaena crocea fillets |
| CN103931738A (en) * | 2013-10-10 | 2014-07-23 | 广东海洋大学 | Ordinary-pressure low-temperature drying method of adding freezing-thawing cycle into fish fillet heat pump drying |
| CN104256727A (en) * | 2014-10-10 | 2015-01-07 | 郑昇阳 | Preparation method of semi-dry large yellow croaker fillet |
| CN103783142B (en) * | 2014-02-13 | 2015-10-14 | 浙江工商大学 | The processing method of the freezing seawater fillet of low histamine |
-
2007
- 2007-01-09 CN CNA2007100131417A patent/CN101002578A/en active Pending
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101254003B (en) * | 2008-04-03 | 2011-01-26 | 浙江工商大学 | Preparation of semi-dry flavouring fish food product |
| CN101433229B (en) * | 2008-12-01 | 2011-01-19 | 建德市新安江山野食品有限公司 | Method for improving integrated quality in shelf life of neutral fat fresh water fish leisure product |
| CN101797060A (en) * | 2010-04-08 | 2010-08-11 | 广西大学 | Method for processing semidry semihumid shellfish product used as moon cake ingredient |
| CN101797060B (en) * | 2010-04-08 | 2012-07-04 | 广西大学 | Method for processing semidry semihumid shellfish product used as moon cake ingredient |
| CN102578626A (en) * | 2012-02-10 | 2012-07-18 | 宋淼泉 | Process for making multi-flavored hand-shredded sliced grass carps |
| CN102805391A (en) * | 2012-08-10 | 2012-12-05 | 山东东方海洋科技股份有限公司 | Processing method of ready-to-eat kelp-wrapping-fish food and product thereof |
| CN103416469A (en) * | 2013-06-03 | 2013-12-04 | 江苏大学 | Production method of air-dry silver carps by using heat pump cold blast based on electronic nose examination |
| CN103416469B (en) * | 2013-06-03 | 2014-12-24 | 江苏大学 | Production method of air-dry silver carps by using heat pump cold blast based on electronic nose examination |
| CN103931738A (en) * | 2013-10-10 | 2014-07-23 | 广东海洋大学 | Ordinary-pressure low-temperature drying method of adding freezing-thawing cycle into fish fillet heat pump drying |
| CN103704779A (en) * | 2013-12-11 | 2014-04-09 | 荣成冠辰水产有限公司 | Preparing method of barbecued horse mackerel fillet food |
| CN103704779B (en) * | 2013-12-11 | 2016-08-17 | 荣成冠辰水产有限公司 | A kind of manufacture method roasting scad slice foodstuffs |
| CN103783142B (en) * | 2014-02-13 | 2015-10-14 | 浙江工商大学 | The processing method of the freezing seawater fillet of low histamine |
| CN103766974A (en) * | 2014-02-21 | 2014-05-07 | 宁德市富发水产有限公司 | Processing method for specially-flavored pseudosciaena crocea fillets |
| CN103766974B (en) * | 2014-02-21 | 2015-09-02 | 宁德市富发水产有限公司 | A kind of large yellow croaker slice processing method of flavour |
| CN104256727A (en) * | 2014-10-10 | 2015-01-07 | 郑昇阳 | Preparation method of semi-dry large yellow croaker fillet |
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