CN101194730B - Weight systematism flavour fish product and method for producing the same - Google Patents
Weight systematism flavour fish product and method for producing the same Download PDFInfo
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- CN101194730B CN101194730B CN2007101691134A CN200710169113A CN101194730B CN 101194730 B CN101194730 B CN 101194730B CN 2007101691134 A CN2007101691134 A CN 2007101691134A CN 200710169113 A CN200710169113 A CN 200710169113A CN 101194730 B CN101194730 B CN 101194730B
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Abstract
The invention relates to a re-organization flavor fish product and process for preparation, belonging to the technical field of deep processing technology of fresh water fish. The process comprises removing fishy odor of fresh fish, steaming and curing the fish, separating fish bones and fish meat, removing water in fish meat, mixing bone powder which is minced by fish bones with pre-paste granule, table salt, edible sugar powder, pepper powder, sesame seed, glucose syrup, glycerol and flavoring, squeezing into shape, and obtaining the product after procedures such as heated-air drying, microwave processing and the like. The invention solves the problems of hard meat, large production energy-consumption, more fillings, imperfect taste, and low contents of protein, minerals and calcium. The invention has simple production technology, reduces proportioning amount of auxiliary material as a result of filling the bone powder into fish meat, increases nutrient ingredients, and reduces production cost. The invention not only can keep the special flavor of fish meat fiber, but also is rich in protein, minerals and calcium, and has long reservation period, convenient use, free fishy odor and delicious taste, which is suitable for industrialized production.
Description
Technical field:
The present invention relates to a kind of Weight systematism flavour fish product and production method, belong to fresh-water fishes deep process technology field.
Background technology:
China is one of country of fresh water aquatic products amount maximum in the world, and annual production in recent years is more than 2,000 ten thousand tons, accounts for more than 40% of national fish total output.But because thorn is many between fresh-water fishes flesh, moisture is high, soft texture, have tangible bilgy odour, process technology such as falls behind at reason in addition, working modulus is less than 5%, well below the average processing ratio of national processing of aquatic products rate 35%, differs greatly especially than the working modulus of international aquatic products 70%.
At present, fresh-water fishes are in the edible way of China mode of eating raw based on Fried, fried, cooked, fried.Also mainly be to be made into freezing product, dried product, can, fish gruel and goods thereof etc. aspect the industrial production processing, add man-hour in industrial production, account for fish body larger proportion and contain the first-class part of fish-bone, fish of nutritional labelings such as more calcareous, mineral matter, often, do not obtain reasonable use and increment as offal treatment.
Chinese invention patent ZL03149219.3, the mandate publication number is that the application specification of CN1215797C discloses a kind of " preparation method of high-calcium, high-protein whole fish product ", directly fine grinding adult fish kindred paste of a kind of full fish that will give birth to (comprising fish scale, fish bony spur and the flesh of fish) is disclosed, in sticking with paste, described fish-bone meat adds other batchings such as inserts then, compression molding, baking becomes whole fish product.But because this preparation method is that the living fish without slaking is directly broken, energy consumption is big, and production equipment is required height, goes raw meat length consuming time.In addition, can't dewater because fish-bone meat is stuck with paste, so will add a large amount of inserts in the process, be a kind of auxiliary material filled-type product.Although can reduce production costs to a certain extent, product has been lost flesh of fish muscle fibre distinctive voluptuousness, mineral matter and low percentages of protein.In addition, Marine University Of Zhanjiang's journal, in " discussion of fish grain leisure food production technology " literary composition of reports such as the 41-45 page or leaf Yang Xian celebrating of 2000 the 4th phases. also announced a kind of production method of oppressing grain, be to be raw material to adopt the pure flesh of fish that obtains, form through the frying moulding after the allotment, but this technology has only been utilized the flesh of fish, and fish-bone, the first-class part of fish are as offal treatment, raw material availability is low, and content of mineral substances such as product calcium is less.
Summary of the invention:
The objective of the invention is to, provide a kind of production technology simple, isolated fish-bone is rubbed, the bone of making particle diameter and be 80-100 μ m is stuck with paste backfill and is gone in the flesh of fish, reduces the proportional quantity of other auxiliary material, increases nutrient content, reduces production costs.Myofibrillar peculiar voluptuousness be can keep oppressing, more protein, mineral matter and calcareous contained again.And long shelf-life, nutritious, instant, energy consumption is little, and no bilgy odour, mouthfeel are good, are applicable to the Weight systematism flavour fish product and the production method of suitability for industrialized production.
The present invention realizes above-mentioned purpose by the following technical solutions:
A kind of Weight systematism flavour fish product, it is characterized in that: it is to be primary raw material with the fresh water flesh of fish, it is formulated to be equipped with bone paste, pre-gelatinized starch, salt, practical Icing Sugar, tasty agents, chilli powder, sesame, glucose syrup, glycerine, aromatizing agent, prescription is furnished with in 100 portions of flesh of fish by weight:
Bone is stuck with paste 1-50 part pre-gelatinized starch 1-20 part salt 1-5 part
Edible Icing Sugar 1-20 part tasty agents 1-4 part chilli powder 1-5 part
Sesame 1-5 part glucose syrup 1-20 part glycerine 1-3 part
Aromatizing agent 1-3 part
Described pre-gelatinized starch is pre-gelatinization wheaten starch or pre-gelatinization cornstarch, also can replace with commercially available cake powder.
Described tasty agents is the mixture of the nucleotides (IMP) of 87 parts monosodium glutamate and 13 parts.
Described aromatizing agent is cumin powder, five-spice powder or curry powder.
A kind of production method that is used for above-mentioned Weight systematism flavour fish product, it is characterized in that: it is made of the following step:
The first step is slaughtered fresh fish dephosphorization, internal organ, is gone to clean up behind the gill;
In second step, the fresh fish after cleaning is put into vessel add removal agent of raw meat smell in proportion, and evenly stir;
The 3rd step, boiling slaking, the centrifugation de-oiling while hot after under the 110-130 ℃ of high temperature boiling 10-60 minute of the fresh fish after going raw meat to handle;
The 4th step, the fish body after the de-oiling is carried out the meat osteodiastasis, the isolated flesh of fish carries out press dewatering by extruder; After isolated fish-bone rubbed, making particle diameter was the bone paste of 80-100 μ m;
In the 5th step, the flesh of fish after the dehydration is evenly mixed with bone paste, pre-gelatinized starch, salt, edible Icing Sugar, tasty agents, chilli powder, sesame, glucose syrup, glycerine and aromatizing agent;
In the 6th step, above-mentioned even mixed raw material is passed through the extruder extrusion molding;
The 7th step, the base substrate of extrusion modling is put into air drier, by heated-air drying 3-6 hour of 50 ℃-80 ℃, used the 2145MHz microwave treatment then 1-4 minute, promptly get the Weight systematism flavour fish product product;
The 8th step is with the said goods specification, quantity packing warehouse-in on demand.
Described fresh fish and removal agent of raw meat smell mixed proportion are that 100 parts of fresh fish add removal agent of raw meat smell 1-5 part.
Described removal agent of raw meat smell is the mixture of ginger juice and edible white vinegar, and its proportioning is ginger juice 30-70 part, edible white vinegar 30-70 part.
Weight systematism flavour fish product by raw material proportioning of the present invention and production method manufacturing compared with prior art has following characteristics:
1, takes off the raw meat processing and combine, can accelerate the effect of ginger juice and edible white vinegar and fishy smell material, shorten and take off the raw meat processing time, cut down the consumption of energy and production cost with autoclaving.
Can make fish protein sex change and fish-bone softening when 2, autoclaving makes flesh of fish slaking, be convenient to flesh of fish dehydration and fish-bone fragmentation, improve digestibility the fish-bone nutrient.
3, heated-air drying combines with microwave drying, not only can obtain good dry mass, and can kill the part microorganism on the product, improves the quality and the security of product.
4, with being back in the flesh of fish after the isolated fish-bone pulverizing, can reduce the proportional quantity of other auxiliary material when not influencing its mouthfeel, the composition that has additional nutrients reduces production costs.
5, adopt different aromatizing agents can produce differently flavoured product, avoided the unicity of product taste, and the product mouthfeel is crisp, the fish thick flavor, chewiness is good.
Concrete beneficial effect of the present invention is as shown in the table:
The contrast table of the present invention and prior art
The specific embodiment:
The present invention is described further below in conjunction with 4 specific embodiments;
Embodiment one:
Remove internal organ after at first fresh aquatic food silver carp fish being slaughtered, remove the gill and clean up, the fresh fish after cleaning up is mixed with removal agent of raw meat smell cook raw meat and handle, the ratio of fresh fish and removal agent of raw meat smell is 2 parts of 100 parts of addings of fresh fish removal agent of raw meat smell.It is that 121 ℃ container boiling was taken out after 40 minutes that fresh fish after going raw meat to handle is put into temperature, centrifugation de-oiling while hot, and the fish body after the de-oiling is with its meat osteodiastasis.Adopt extruder to carry out press dewatering the isolated flesh of fish, make behind its moisture of sloughing flesh of fish weight 15% standby.Isolated fishbone bone and skull are rubbed, it is standby that the bone of making particle diameter and be 80 μ m is stuck with paste the back again.
100 kilograms of the flesh of fish after the dehydration are pressed in pressure then, evenly mixing behind the aromatizing agent of the bone paste that is 80 μ m that adds 40 kilograms of particle diameters, 14 kilograms of pre-gelatinized starches, 14 kilograms of edible Icing Sugar, 2.6 kilograms of salt, 2 kilograms of tasty agents, 1.4 kilograms of chilli powders, 2 kilograms of sesames, 1 kilogram of glycerine, 1 kilogram of five-spice powder, the 2 kilograms of glucose syrups.Be squeezed into sheet, square shape or other suitable shapes by extruder again after evenly having mixed.Then the base substrate of extrusion modling is put into the heated-air drying 4 hours that air drier adopts 60 ℃, is used the microwave treatment 3 minutes of 2145MHz again, the Weight systematism flavour fish product product of spiced flavor, quantitative package warehouse-in in cooling back gets final product.
Embodiment two:
Remove internal organ after at first the fresh aquatic food grass carp being slaughtered, remove the gill and clean up, the fresh fish after cleaning up is mixed with removal agent of raw meat smell cook raw meat and handle, the ratio of fresh fish and removal agent of raw meat smell is 2 parts of 100 parts of addings of fresh fish removal agent of raw meat smell.It is that 123 ℃ container boiling was taken out after 30 minutes that fresh fish after going raw meat to handle is put into temperature, centrifugation de-oiling while hot, and the fish body after the de-oiling is with its meat osteodiastasis.Adopt extruder to carry out press dewatering the isolated flesh of fish, make behind its moisture of sloughing flesh of fish weight 15% standby.Isolated fishbone bone and skull are rubbed, it is standby that the bone of making particle diameter and be 100 μ m is stuck with paste the back again.
100 kilograms of the flesh of fish after the dehydration are pressed in pressure then, and the bone that to add 40 kilograms of particle diameters be 100 μ m sticks with paste, evenly mixing behind 18 kilograms of pre-gelatinized starches, 18 kilograms of edible Icing Sugar, 3 kilograms of salt, 2 kilograms of tasty agents, 1.4 kilograms of chilli powders, 2 kilograms of sesames, 1 kilogram of glycerine, 1 kilogram five-spice powder aromatizing agent, the 3 kilograms of glucose syrups.Be squeezed into sheet, square shape or other suitable shapes by extruder again after evenly having mixed.Then the base substrate of extrusion modling is put into the heated-air drying 3 hours that air drier adopts 80 ℃, is used the microwave treatment 4 minutes of 2145MHz again, the Weight systematism flavour fish product product of spiced flavor, quantitative package warehouse-in in cooling back gets final product.
Embodiment three:
Remove internal organ after at first fresh aquatic food silver carp fish being slaughtered, remove the gill and clean up, the fresh fish after cleaning up is mixed with removal agent of raw meat smell cook raw meat and handle, the ratio of fresh fish and removal agent of raw meat smell is 5 parts of 100 parts of addings of fresh fish removal agent of raw meat smell.It is that 130 ℃ container boiling was taken out after 20 minutes that fresh fish after going raw meat to handle is put into temperature, centrifugation de-oiling while hot, and the fish body after the de-oiling is with its meat osteodiastasis.The isolated flesh of fish is carried out press dewatering, make its slough the flesh of fish weight 15% moisture after standby.Isolated fishbone bone and skull are rubbed, it is standby that the bone of making particle diameter and be 90 μ m is stuck with paste the back again.
The flesh of fish after the pressure press for extracting juice dehydration is 100 kilograms then, the bone that to add 40 kilograms of particle diameters be 90 μ m is stuck with paste, evenly mix behind the 18 kilograms of pre-gelatinized starches, 18 kilograms of edible Icing Sugar, 3 kilograms of salt, 2 kilograms of tasty agents, 1.4 kilograms of chilli powders, 2 kilograms of sesames, 1 kilogram of glycerine, 1 kilogram curry powder aromatizing agent, 6 kilograms of glucose syrups, is squeezed into sheet, square shape or other shapes that suits by extruder again after evenly having mixed.Then the base substrate of extrusion modling is put into the heated-air drying 6 hours that air drier adopts 50 ℃, is used the microwave treatment 2 minutes of 2145MHz again, the Weight systematism flavour fish product product of curried flavor, quantitative package warehouse-in in cooling back gets final product.
Embodiment four:
Remove internal organ after at first fresh aquatic food silver carp fish being slaughtered, remove the gill and clean up, the fresh fish after cleaning up is mixed with removal agent of raw meat smell cook raw meat and handle, the ratio of fresh fish and removal agent of raw meat smell is 5 parts of 100 parts of addings of fresh fish removal agent of raw meat smell.It is that 130 ℃ container boiling was taken out after 20 minutes that fresh fish after going raw meat to handle is put into temperature, centrifugation de-oiling while hot, and the fish body after the de-oiling is with its meat osteodiastasis.The isolated flesh of fish is carried out press dewatering, make its slough the flesh of fish weight 15% moisture after standby.Isolated fishbone bone and skull are rubbed, it is standby that the bone of making particle diameter and be 90 μ m is stuck with paste the back again.
The flesh of fish after the pressure press for extracting juice dehydration is 100 kilograms then, the bone that to add 40 kilograms of particle diameters be 90 μ m is stuck with paste, evenly mix behind the 14 kilograms of pre-gelatinized starches, 14 kilograms of edible Icing Sugar, 2.6 kilograms of salt, 2 kilograms of tasty agents, 1.4 kilograms of chilli powders, 2 kilograms of sesames, 1 kilogram of glycerine, 1 kilogram cumin powder aromatizing agent, 4 kilograms of glucose syrups, is squeezed into sheet, square shape or other shapes that suits by extruder again after evenly having mixed.Then the base substrate of extrusion modling is put into the heated-air drying 6 hours that air drier adopts 50 ℃, is used the microwave treatment 2 minutes of 2145MHz again, the Weight systematism flavour fish product product of cumin flavor, quantitative package warehouse-in in cooling back gets final product.
The product quality of 4 specific embodiments of the present invention is analyzed as follows shown in the table:
The product quality analytical table of 4 specific embodiments
Claims (1)
1. Weight systematism flavour fish product, it is the goods of being made by the following weight proportion raw material:
Oppress 100 parts of bones and stick with paste 1-50 part pre-gelatinized starch 1-20 part
Salt 1-5 part eats Icing Sugar 1-20 part tasty agents 1-4 part
Chilli powder 1-5 part sesame 1-5 part glucose syrup 1-20 part
Glycerine 1-3 part aromatizing agent 1-3 part;
It is characterized in that:
Described tasty agents is the weight portion mixture of the nucleotides of 87 parts monosodium glutamate and 13 parts;
The production method of above-mentioned Weight systematism flavour fish product is made of the following step:
The first step is slaughtered internal organ with fresh fish, goes to clean up behind the gill;
In second step, the fresh fish after cleaning is put into vessel add removal agent of raw meat smell in proportion, and evenly stir;
In the 3rd step, the fresh fish boiling 10 under 110-130 ℃ of high temperature after raw meat is handled is gone in the boiling slaking
Centrifugation de-oiling while hot after-60 minutes;
The 4th step, the fish body after the de-oiling is carried out the meat osteodiastasis, the isolated flesh of fish carries out press dewatering by extruder; After isolated fish-bone rubbed, making particle diameter was the bone paste of 80-100 μ m;
In the 5th step, the flesh of fish after the dehydration is evenly mixed with bone paste, pre-gelatinized starch, salt, edible Icing Sugar, tasty agents, chilli powder, sesame, glucose syrup, glycerine and aromatizing agent;
In the 6th step, above-mentioned even mixed raw material is passed through the extruder extrusion molding;
The 7th step, the base substrate of extrusion modling is put into air drier, by heated-air drying 3-6 hour of 50 ℃-80 ℃, used the 2145MHz microwave treatment then 1-4 minute, promptly get the Weight systematism flavour fish product product;
The 8th step is with the said goods specification, quantity packing warehouse-in on demand;
Described removal agent of raw meat smell is the mixture of ginger juice and edible white vinegar, and its proportioning is a weight portion, ginger juice 30-70 part, edible white vinegar 30-70 part;
The mixed proportion of described fresh fish and removal agent of raw meat smell is a weight portion, 100 parts of fresh fish, removal agent of raw meat smell 1-5 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2007101691134A CN101194730B (en) | 2007-12-27 | 2007-12-27 | Weight systematism flavour fish product and method for producing the same |
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| CN2007101691134A CN101194730B (en) | 2007-12-27 | 2007-12-27 | Weight systematism flavour fish product and method for producing the same |
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| CN101194730A CN101194730A (en) | 2008-06-11 |
| CN101194730B true CN101194730B (en) | 2011-01-12 |
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| CN102178273B (en) * | 2011-04-13 | 2013-08-21 | 王宝泰 | Method for processing delicious fish bone paste by using fish waste |
| CN102405954B (en) * | 2011-11-24 | 2013-06-12 | 江苏省山水食品有限公司 | Combined drying method for making uniformly dehydrated fish balls capable of being quickly reconstituted |
| CN103330240A (en) * | 2013-05-22 | 2013-10-02 | 胡和秀 | Dried wheat meat fish |
| CN104413272A (en) * | 2013-08-21 | 2015-03-18 | 南通海辰蛋白科技有限公司 | Medical fish soaking liquid |
| CN103598570B (en) * | 2013-11-15 | 2015-06-03 | 江南大学 | Novel fish sauce processing method |
| CN103564541B (en) * | 2013-11-21 | 2015-02-25 | 浙江海洋学院 | Processing method of mackerel flavor meat particles |
| CN105533504B (en) * | 2015-12-30 | 2020-03-27 | 广州禄仕食品有限公司 | Fish steak food and preparation method thereof |
| JP2019502388A (en) * | 2016-01-26 | 2019-01-31 | タイ ユニオン グループ パブリック カンパニー リミテッド | Calcium fortified seafood products |
| CN107136291A (en) * | 2017-04-28 | 2017-09-08 | 浦江兴晟食品科技有限公司 | A kind of process technology of hairtail textured protein |
| CN107343520A (en) * | 2017-08-22 | 2017-11-14 | 合肥先智商贸有限责任公司 | One kind plus calcium biscuit and preparation method thereof |
| CN112056523A (en) * | 2020-10-23 | 2020-12-11 | 冯安容 | Functional food processing and preparing process and processing and preparing device thereof |
Citations (1)
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|---|---|---|---|---|
| CN1053348A (en) * | 1990-01-16 | 1991-07-31 | 王秀龙 | A kind of compound method of whole fish product |
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2007
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1053348A (en) * | 1990-01-16 | 1991-07-31 | 王秀龙 | A kind of compound method of whole fish product |
Non-Patent Citations (2)
| Title |
|---|
| 杨永俊.鱼糜和鱼肉香肠制造的质量控制.水产科学8 (3).1989,8((3)),23-27. |
| 杨永俊.鱼糜和鱼肉香肠制造的质量控制.水产科学8 (3).1989,8((3)),23-27. * |
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