CN101301092B - Method for preparing blowfish can - Google Patents
Method for preparing blowfish can Download PDFInfo
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- CN101301092B CN101301092B CN2008100116619A CN200810011661A CN101301092B CN 101301092 B CN101301092 B CN 101301092B CN 2008100116619 A CN2008100116619 A CN 2008100116619A CN 200810011661 A CN200810011661 A CN 200810011661A CN 101301092 B CN101301092 B CN 101301092B
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Abstract
The invention relates to a method for making globe fish can, including the following steps: material preprocessing, cutting, soup stock production, mixing, canning, pre-boiling, sealing, sterilization, cooling, casing. The key technology of the method is adopting the wave-type hot water injection of an automatic spraying sterilizer and the temperature rise regulating sterilization in multi-stage. The making method has a strict and general sterilization to the globe fish materials, makes use of the advanced processing devices, temperature rise regulating sterilization in multi-stage and reasonable making technology. The can products are not only safe, nutrient, but also maintain the natural taste of the globe fish.
Description
Technical field:
The present invention relates to the particularly processing method of globe fish food of a kind of fish food.
Background technology:
Globe fish is a kind of special fingerling, and because of its delicious flavour is caught people's attention, its nutrition and economic worth all are better than other aquatic products, are described as the king in the fish.According to surveying and determination, protein content reaches 18.7 grams in the every hectogram filefish flesh of fish, exceeds tens times than other marine product, and fat content only is 0.26 gram, is minimum a kind of of fat content in the fish.Globe fish also contains the trace element of multiple beneficial such as abundant vitamin B1, B12 and selenium, zinc.It is not only delicious and nutritious because of it that globe fish becomes diet, because its energy disease-relieving and physique enhancing often eats globe fish and can prevent and treat diseases such as cardiovascular and cerebrovascular diseases, hypertension, hepatitis, its internal organ and blood can also refine valuable medicinal raw material again.Globe fish has the characteristic that kills and devour mutually, enters the postlarva phase in its length later on to the 5-6 millimeter, and the further growth along with individuality increase and tooth kills and devour phenomenon and aggravates gradually.Because this characteristic, make the fresh-keeping transportation of globe fish certain difficulty occur, generally take to cut tooth, venting and refrigerated sea water and ice bright vanning or quick freezing and cold preserving again after fresh-keeping.But, even take certain measure, keep freshness still to be difficult to accomplish for a long time, can not guarantee that especially the hinterland consumer can be able to eat the demand of globe fish, fresh-keeping in order to guarantee globe fish food longer-term, only carry out the deep processing of globe fish.At present, the globe fish deep processed product mainly is the can and the dried fish goods of traditional flavor, because the converted products of globe fish is subjected to the strictness restriction of state food safety legislation, existing method for preparing blowfish can adopts the processing method of long-time HTHP, though can keep former nutritious, but be difficult to keep delicious taste and the color and luster mouthfeel of original globe fish relatively poor, eating effect is affected.
Summary of the invention:
The object of the present invention is to provide a kind of method for preparing blowfish can that can not only keep the globe fish abundant nutrition and can keep its natural delicious food.
Technical scheme of the present invention is as follows.The technological process of this kind method for preparing blowfish can comprise raw material preliminary treatment, stripping and slicing, soup stock making, mixing, can, precook, seal, sterilization, cooling, a plurality of steps of vanning, the specific practice of each step is as follows:
One, the preliminary treatment of raw material:
1, raw material: country uses kind that strict control and regulation are arranged to globe fish, must use to control the globefish that poison is cultured, and mainly contains red fin, chrysanthemum Huang, yellowfin, dark line globefish etc., and the globe fish that blowfish can adopted is mainly bright product and freezes product;
2, slaughter: it is the process of a strictness that globe fish is slaughtered, and at first wants all apparatus of adequate preparation, as: scissors, discarded bag, Washing basin etc.; Should differentiate the kind of fish before slaughtering earlier, remove fish surface dirt; Freezing the product raw material will thaw at 0～5 ℃ of thawing room, handles by slaughtering requirement behind the 12h again; Be no more than 20min with water thawing constantly, the environment temperature of thawing is no more than 26 ℃; It is as follows to slaughter the detoxification process:
1) peeling: cut open to afterbody along the back from the fish brain with scissors, peel off crust, will note when turning over stripping firmly evenly, skin can not be torn and tear up, keep fish-skin complete with hand;
2) internal organ of cutting open the belly: fish courage, ovary, fish liver must not be scratched when removing internal organ;
3) remove other position: cut out eyes with scissors, cut off bait, cut off the reproduction nest, extrude the blood in marrow and the bone;
4) arrangement, rinsing:
Arrangement: whether each position of checking fish is repeatedly cleaned out, and has or not the omission situation;
Rinsing: the fish after will slaughtering is placed in the basin and floats the dirt of dehematizing with the clear water trickling; Fish-skin is used hot-water soak, removes smelling removal and mucus, cleans, and is stand-by;
The fish liver is extruded blood, dashes with clear water and floats, and removes blood stains, and is stand-by;
5) slaughter lime light:
1. carry out all preparations before slaughtering;
2. notice is wanted high concentration, and follow procedure and requirement are operated;
3. slaughter the situation exhaustively of to have checked repeatedly that finishes, check the position number of fish;
4. in time carry out the work of treatment of discarded object, baked wheaten cake or buried;
Two, raw material stripping and slicing:
The system of drying in the air a little after raw material is handled is cut into the piece of growing 3～5cm, wide 2～3cm size then;
Three, soup stock is made:
1) being equipped with the flavoring prescription after the flesh of fish that will handle well, fish-bone mix boiled about 3 hours;
It is standby that 2 soup stocks that will endure filter the back;
Four, mix: soup stock is mixed in 2: 1 ratio;
Five, can:
1) tinning: with batch mixing according to required weight in the tank filling;
2) pack: batch mixing is packed in the bag according to required weight;
Six, precook:
The jar that matches meat and soup juice is put into the steamer 10min that precooks, and temperature is 120 ℃;
Seven, seal:
1) sealed cans: the can after will precooking is bled, gland seal, and tinning is no more than 10min to the gland time, and vacuum seal vacuum is 0.0467MPa;
2) envelope:
Vacuum-packed: adopt aluminium foil bag, the pack macrura reevesii replaces neat flat raft end to end, notices that simultaneously sealing part is not dyed by juice or greasy dirt; Carry out the vacuum seal heat seal after the pack immediately, vacuum degree control is at 0.093MPa;
Eight, sterilization, cooling:
1) by technological requirement sterilization and cooling, gland and sterilizing time are no more than 30min, dry the tank body warehouse-in after being cooled to 45 ℃ and pack;
2) packaged bag is carried out autoclaving rapidly, sterilization conditions is 15～40～15min/121 ℃, and negative pressure 0.088MPa is cooled to room temperature; Clean a bag surface moisture warehouse-in;
Nine, vanning;
Indicate the name of an article, date of manufacture, lot number, quantity on the outer container.
The key technology of this method is as follows:
1, the processing treatment facility adopts automatic water spray type retort, an and accurate back-pressure control technology in employing wave hot water jet mechanism and the pot, both sides are provided with numerous nozzles in the sterilization still, the hot water that sprays from nozzle evenly is sprayed onto by the material surface of sterilization, compare with retort in the past, the speed that heats up and lower the temperature is fast, the temperature-controlled precision height, and the error of product temperature is minimum;
2, adopt the multistage heating process, the phase I is the tasty stage of conditioning, and second stage is a sterilization stage, and material is cooled off rapidly, removes the condition of high temperature as early as possible.The killing curve of multistage pasteurization mode is the gentle heating curve of staged, sterilizing time was controlled at 15-18 minute, shortened the food heated time greatly, the heat that material is born is restricted to Min., with local flavor, mouthfeel and the color and luster of preserving product as far as possible perfectly, and can avoid occurring boiling peculiar smell and burnt burning;
3, adopt the real-time traffic device for accurately determining to control a pot interior spray situation at any time, guarantee that soft bag product is heated evenly in the pot, avoid producing cold spot;
4, in heating, insulation, the whole process of cooling, be man-machine interface all by generation control of PLC intelligence and full-automatic touch-screen;
5, cooling water separates with the sterilization water, unlikely the Soft Roll bag is caused secondary pollution;
6, whole sterilization process intensification, constant temperature sterilization, pressurization, decompression, cooling are all finished automatically.
Method for preparing blowfish can provided by the invention adopts strict, comprehensively detoxification processing to the globe fish material, adopt advanced processing treatment facility and multistage heating and regulating sterilization and rational manufacture craft, the canned pack of making is edible safety, nutritious not only, and kept the natural delicious food of globe fish, for people's life provides a kind of nutrition, all good good food of taste.
The specific embodiment:
Certain manufacturer produces the canned pack that the quality taste obviously is better than traditional product according to aforementioned blowfish can process for making test, and its concrete condition is as follows:
Selecting raw material for use is 32 of boy globe fishes, is divided into two groups of experimental condition differences of A, B, 16 every group, 8 of room temperature preservation, 37 ℃ of constant temperature are preserved 8, and wherein 4 are boiled a bag vacuum seal with transparent high-temperature and pack, be divided into each 2 bags of room temperatures, constant temperature and carry out color and luster and observe, its situation of change is as shown in the table:
2007-07-09-2007-12-08 carries out the microorganism detection observed result to the globe fish sample
Claims (2)
1. method for preparing blowfish can is characterized in that: the technological process of this method comprises the preliminary treatment of raw material, stripping and slicing, soup stock making, mixing, can, precooks, seals, sterilization, cooling, a plurality of steps of vanning, and the specific practice of each step is as follows:
One, the preliminary treatment of raw material:
(1) raw material: country uses kind that strict control and regulation are arranged to globe fish, must use to control the globefish that poison is cultured, and mainly contains red fin, chrysanthemum Huang, yellowfin, dark line globefish, and the globe fish that blowfish can adopted is mainly bright product and freezes product;
(2) slaughter: it is the process of a strictness that globe fish is slaughtered, and at first will prepare to comprise: the apparatus of scissors, discarded bag, Washing basin; Should differentiate the kind of fish before slaughtering earlier, remove fish surface dirt; Freezing the product raw material will thaw at 0～5 ℃ of thawing room, handles by slaughtering requirement behind the 12h again; Be no more than 20min with water thawing constantly, the environment temperature of thawing is no more than 26 ℃; It is as follows to slaughter the detoxification process:
1) peeling: cut open to afterbody along the back from the fish brain with scissors, peel off crust, will note when turning over stripping firmly evenly, skin can not be torn and tear up, keep fish-skin complete with hand;
2) internal organ of cutting open the belly: fish courage, ovary, fish liver must not be scratched when removing internal organ;
3) remove other position: cut out eyes with scissors, cut off bait, cut off the reproduction nest, extrude the blood in marrow and the bone;
4) arrangement, rinsing:
Arrangement: whether each position of checking fish is repeatedly cleaned out, and has or not the omission situation;
Rinsing: the fish after will slaughtering is placed in the basin and floats the dirt of dehematizing with the clear water trickling; Fish-skin is used hot-water soak, removes smelling removal and mucus, cleans, and is stand-by; The fish liver is extruded blood, dashes with clear water and floats, and removes blood stains, and is stand-by;
Two, raw material stripping and slicing:
The system of drying in the air a little after raw material is handled is cut into the piece of growing 3～5cm, wide 2～3cm size then;
Three, soup stock is made:
1) being equipped with the flavoring prescription after the flesh of fish that will handle well, fish-bone mix boiled about 3 hours;
It is standby that 2 soup stocks that will endure filter the back;
Four, mix: soup stock is mixed in 2: 1 ratio;
Five, can:
1) tinning: with batch mixing according to required weight in the tank filling;
2) pack: batch mixing is packed in the bag according to required weight;
Six, precook:
The jar that matches meat and soup juice is put into the steamer 10min that precooks, and temperature is 120 ℃;
Seven, seal:
1) sealed cans: the can after will precooking is bled, gland seal, and tinning is no more than 10min to the gland time, and vacuum seal vacuum is 0.0467MPa;
2) envelope:
Vacuum-packed: adopt aluminium foil bag, the pack macrura reevesii replaces neat flat raft end to end, notices that simultaneously sealing part is not dyed by juice or greasy dirt; Carry out the vacuum seal heat seal after the pack immediately, vacuum degree control is at 0.093MPa;
Eight, sterilization, cooling:
1) by technological requirement sterilization and cooling, gland and sterilizing time are no more than 30min, dry the tank body warehouse-in after being cooled to 45 ℃ and pack;
2) packaged bag is carried out autoclaving rapidly, sterilization conditions is 15～40～15min/121 ℃, and negative pressure 0.088MPa is cooled to room temperature: clean a bag surface moisture warehouse-in;
Nine, vanning;
Indicate the name of an article, date of manufacture, lot number, quantity on the outer container.
2. method for preparing blowfish can according to claim 1 is characterized in that:
(1), the processing treatment facility adopts automatic water spray type retort, an and accurate back-pressure control technology in employing wave hot water jet mechanism and the pot, both sides are provided with numerous nozzles in the sterilization still, the hot water that sprays from nozzle evenly is sprayed onto by the material surface of sterilization, compare with retort in the past, the speed that heats up and lower the temperature is fast, the temperature-controlled precision height, and the error of product temperature is minimum;
(2), adopt the multistage heating process, the phase I is the tasty stage of conditioning, second stage is a sterilization stage, and material is cooled off rapidly, removes the condition of high temperature as early as possible.The killing curve of multistage pasteurization mode is the gentle heating curve of staged, sterilizing time was controlled at 15-18 minute, shortened the food heated time greatly, the heat that material is born is restricted to Min., with local flavor, mouthfeel and the color and luster of preserving product as far as possible perfectly, and can avoid occurring boiling peculiar smell and burnt burning;
(3), adopt the real-time traffic device for accurately determining to control pot interior a spray situation at any time, guarantee that the interior soft bag of product of pot is heated evenly, and avoids producing cold spot;
(4), in heating, insulation, the whole process of cooling, be man-machine interface all by generation control of PLC intelligence and full-automatic touch-screen;
(5), cooling water separates with the sterilization water, unlikely the Soft Roll bag caused secondary pollution;
(6), whole sterilization process intensification, constant temperature sterilization, pressurization, decompression, cooling are all finished automatically.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100116619A CN101301092B (en) | 2008-06-04 | 2008-06-04 | Method for preparing blowfish can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100116619A CN101301092B (en) | 2008-06-04 | 2008-06-04 | Method for preparing blowfish can |
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| CN101301092A CN101301092A (en) | 2008-11-12 |
| CN101301092B true CN101301092B (en) | 2011-03-16 |
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| CN2008100116619A Expired - Fee Related CN101301092B (en) | 2008-06-04 | 2008-06-04 | Method for preparing blowfish can |
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Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005391B (en) * | 2013-01-15 | 2014-03-12 | 盐城师范学院 | Method for producing globefish sauce |
| CN103271382B (en) * | 2013-05-13 | 2014-08-20 | 鄂州大同食品工贸有限公司 | Prepared freshwater fish gas-cooking processing technology |
| CN103263040B (en) * | 2013-05-13 | 2014-07-16 | 鄂州大同食品工贸有限公司 | Processing method for soft steamed flavor freshwater fish cans |
| CN103300414A (en) * | 2013-06-04 | 2013-09-18 | 江苏中洋集团股份有限公司 | Preparing method of quick-freezing globefish porridge |
| CN104247966A (en) * | 2014-09-22 | 2014-12-31 | 江苏中洋集团股份有限公司 | Method for making spicy globefish |
| CN104187865A (en) * | 2014-09-22 | 2014-12-10 | 江苏中洋集团股份有限公司 | Sauced, spicy and garlic puffer fish processing method |
| CN104187864A (en) * | 2014-09-22 | 2014-12-10 | 江苏中洋集团股份有限公司 | Production method of vacuum packaged spicy globefish blocks |
| CN104187863A (en) * | 2014-09-22 | 2014-12-10 | 江苏中洋集团股份有限公司 | Processing technique for spicy bean puffer |
| CN105941587B (en) * | 2016-06-01 | 2023-05-26 | 艾博肉类科技(浙江)有限公司 | Step type medium-temperature meat product sterilization equipment |
| CN107048299B (en) * | 2017-04-06 | 2020-11-10 | 广州润圆食品有限公司 | Preparation method and application of canned old-fire soup |
| CN110143315A (en) * | 2019-05-28 | 2019-08-20 | 江苏豚岛食品有限公司 | The vacuum-packed production method of white sauce filefish |
| CN110122821A (en) * | 2019-05-28 | 2019-08-16 | 江苏豚岛食品有限公司 | A kind of formula and its processing method of globe fish condensed soup |
| CN110144278A (en) * | 2019-05-28 | 2019-08-20 | 江苏豚岛食品有限公司 | The processing method of globe fish wine |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1923046A (en) * | 2005-08-31 | 2007-03-07 | 株式会社关门海 | Processing method of globefish |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1923046A (en) * | 2005-08-31 | 2007-03-07 | 株式会社关门海 | Processing method of globefish |
Non-Patent Citations (3)
| Title |
|---|
| 彭珊.河豚的加工和综合利用研究.<中国水产>.2005,(第2期),72-73. |
| 林连升 |
| 林连升;彭珊.河豚的加工和综合利用研究.<中国水产>.2005,(第2期),72-73. * |
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| CN101301092A (en) | 2008-11-12 |
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Granted publication date: 20110316 Termination date: 20120604 |