CN101313761B - Secondary liquid heat fuming preparation method for fresh water fish - Google Patents
Secondary liquid heat fuming preparation method for fresh water fish Download PDFInfo
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- CN101313761B CN101313761B CN2008101345225A CN200810134522A CN101313761B CN 101313761 B CN101313761 B CN 101313761B CN 2008101345225 A CN2008101345225 A CN 2008101345225A CN 200810134522 A CN200810134522 A CN 200810134522A CN 101313761 B CN101313761 B CN 101313761B
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Abstract
The invention relates to a method for preparing freshwater fish cans through two-time liquid hot smoking. The method comprises the following steps that: (1) drying treatment is carried out to fish fillets which are fermented with lactic acid and have fishy smell removed; (2) vacuum concentration is carried out to flavor agent prepared from freshwater fish leftovers; (3) dried fish fillets are canned, and the flavor agent is injected into a can; (4) liquid smoking flavor is injected into the can to carry out primary hot smoking; (5) the can after primary hot smoking is put into a full-automatic spraying type high-temperature pressure cooker to accept secondary hot smoking; (6) the can after secondary hot smoking is cooled to normal temperature. The can prepared through method is elastic and compact in fish quality and uniform in fish fillets, and has no broken fish fillet or fat layer.
Description
Technical field
The present invention relates to a kind of processing of aquatic products method, relate in particular to a kind of secondary liquid heat that adopts and smoke the method for fresh-water fishes can fully.
Background technology
China's fresh-water fishes aboundresources, but owing to bright, running water product have very big restriction in communications and transportation, and the selling market radius is less, mainly still regional distribution.Therefore, cause the product multivalence to fall easily, benefit is very low.And rise day by day to fresh-water fishes series of products demand in domestic northern market, and the space of market expansion is very big.Especially Bei Fang city dweller is familiar with already to smoking aquatic product, and well received.If can make deep processed product, can directly enter hotel, supermarket in a large number, become the tasteable on consumer's dining table and the product of going with rice or bread of three meals in a day.The understanding that aquaculture nutritional is worth along with people and like continuous growth, the consumption figure of aquatic products series of products will be above meat products.
The present fumersion can of selling on the market, just smoked through once salting down, the can of packing into then seals sale, canned fish can produce that smoke flavour is poor for smoking of producing like this, meat soft mashed, cracked, fall piece and the fatty problems such as layer of floating occur.
Summary of the invention
Technical problem to be solved by this invention provides a kind of secondary liquid heat that adopts and smokes the method for fresh-water fishes can fully, and the flesh of fish in the can of preparing not only meat is flexible tighter, and the fish piece is even, does not have broken fish piece, and does not have fat deposit in the can.
For solving the problems of the technologies described above, the present invention adopts following technical proposals: a kind of secondary liquid heat that adopts is smoked the method for fresh-water fishes can fully, the steps include:
(1) lactic fermentation is gone the fillet of raw meat carry out the drying processing
1. according to percentage by weight freeze-dried lactic acid bacteria pulvis and water being mixedly configured into concentration is that the freeze-dried lactic acid bacteria bacterium liquid of 3-5% is stand-by; According to percentage by weight lactobacillus Beijerinc pulvis and water being mixedly configured into concentration is that the lactobacillus Beijerinc bacterium liquid of 3-5% is stand-by; 2. select the fresh-water fishes of weight, stored up 12-14 hour greater than 550 grams; Fresh-water fishes are cut kill, bloodletting and remove head, select the decaptitate fish bodies of weight with platform scale greater than 350 grams, it is stand-by to go fish-bone to make fillet; 3. earlier be surface and the flesh noodles that the freeze-dried lactic acid bacteria bacterium liquid of 3%-5% evenly is sprayed at fillet with concentration, then up with the fillet flesh noodles, surface overlays in the fermentation tank towards lower leaf, fillet lamination in the described fermentation tank is at least three layers, sealing fermentation tank lid carries out one time fermentation, the time of one time fermentation is 1.5-2 hour, and temperature is 30-35 ℃; 4. when fermentation jar temperature surpasses 35 ℃, open the fermentation tank lid, with the fillet surface up, flesh noodles carries out turn-over down, and evenly to spray resistant to elevated temperatures concentration at every layer of fillet skin, meat two sides be 3%-5% lactobacillus Beijerinc bacterium liquid, covers the lid of fermentation tank then, carries out secondary fermentation, the time of secondary fermentation is 2-2.5 hour, and that finishes fillet takes off the raw meat processing technology; 5. will take off fillet after the raw meat under temperature 80-110 ℃ condition dry 10-15 minute, it is stand-by to make in the fillet moisture remain 25-35%;
(2) utilize fresh water fish leftover bits and pieces to prepare tasty agents
1. according to percentage by weight lactic acid bacteria powder and water being mixedly configured into concentration is that the lactic acid bacterial liquid of 3-5% is stand-by; 2. be raw material with the fresh water fish leftover bits and pieces, pulverize after drying or after making beating handles, form crushed material or slurry that according to percentage by weight crushed material or slurry and water being mixedly configured into concentration is that the leftover bits and pieces mixed liquor of 20%-40% is stand-by; 3. utilize alkali protease and neutral proteinase mixed configuration complex enzyme, the allocation ratio of complex enzyme is an alkali protease: neutral proteinase=1: 1.5-2.5, and complex enzyme configures stand-by; 4. the complex enzyme that in the leftover bits and pieces mixed liquor, adds crushed material or slurry gross weight 0.3-1%, under 40-60 ℃ of condition complex enzyme hydrolysis 2-3 hour, when leftover bits and pieces mixed liquor enzymolysis proceeds to 0.5-1 hour, leftover bits and pieces mixed liquor in the enzymolysis is added the lactic acid bacterial liquid of the concentration 3-5% of crushed material or slurry gross weight 2-5%, carry out fermentation in 1.5-2 hour after the mixing and take off raw meat, proceed remaining enzymolysis process simultaneously, after finishing enzymolysis and taking off the raw meat process, generate hydrolyzate; 5. hydrolyzate is heated to boiling point, is cooled to normal temperature after the enzyme that the goes out sterilization, obtain tasty agents behind the filter cleaner; 6. tasty agents is adopted vacuum to concentrate, vacuum reaches 0.1-0.3MPa, and the time is 80-100 minute, and is stand-by when being concentrated into solid content and being 30-55%;
(3) tasty agents is injected in dried fillet tinning
Fillet after the drying processing are placed in the can, and the tasty agents after vacuum is concentrated is heated to 80-100 ℃, injects the can of built-in fillet then, and the injection rate that described vacuum concentrates tasty agents is jar 4-8% of interior fillet gross weight;
(4) toward jar in inject the liquid smoke fumet and carry out the hot smoking first time
Toward a jar interior liquid smoke fumet that adds fillet gross weight 0.5%-1% in the jar, then with the airtight capping of can, in can, form the vacuum of 260-300mmHg,, carry out the liquid hot smoking of the short time first time in heating 40-60 minute of in 96-100 ℃ of hot water, rolling under the airtight state;
(5) can after the hot smoking is for the first time put into fully-automatic sprinkling formula HTHP pot and carry out the secondary hot smoking
Can after the hot smoking of the short time first time is put into fully-automatic sprinkling formula HTHP pot, and pressure is 11-20MPa, and temperature is 115-125 ℃, and the time is 1.5-2 hour, carries out HTHP heat water-spraying sterilization, carries out the long-time liquid hot smoking second time simultaneously;
(6) can after the hot smoking for the second time is cooled to normal temperature
Can after the long-time liquid hot smoking for the second time inserted in the frozen water cool off, to normal temperature, take out the fresh-water fishes can that is prepared into the hot smoking of secondary liquid.
The flesh of fish in the can that the present invention prepares not only meat is flexible tighter, and the fish piece is even, does not have broken fish piece, and does not have fat deposit in the can.
The specific embodiment
Embodiment 1
A kind of secondary liquid heat that adopts is smoked the method for fresh-water fishes can fully, the steps include:
(1) lactic fermentation is gone the fillet of raw meat carry out the drying processing
1. according to percentage by weight freeze-dried lactic acid bacteria pulvis and water being mixedly configured into concentration is that 3% freeze-dried lactic acid bacteria bacterium liquid is stand-by; According to percentage by weight lactobacillus Beijerinc pulvis and water being mixedly configured into concentration is that 3% lactobacillus Beijerinc bacterium liquid is stand-by; 2. select the fresh-water fishes of weight, stored up 12 hours greater than 550 grams; Fresh-water fishes are cut kill, bloodletting and remove head, select the decaptitate fish bodies of weight with platform scale greater than 350 grams, it is stand-by to go fish-bone to make fillet; 3. earlier be surface and the flesh noodles that 3% freeze-dried lactic acid bacteria bacterium liquid evenly is sprayed at fillet with concentration, then up with the fillet flesh noodles, surface overlays in the fermentation tank towards lower leaf, fillet lamination in the described fermentation tank is three layers, sealing fermentation tank lid carries out one time fermentation, the time of one time fermentation is 1.5 hours, and temperature is 30 ℃; 4. when fermentation jar temperature reaches 36 ℃, open the fermentation tank lid, with the fillet surface up, flesh noodles carries out turn-over down, and evenly to spray resistant to elevated temperatures concentration at every layer of fillet skin, meat two sides be 3% lactobacillus Beijerinc bacterium liquid, covers the lid of fermentation tank then, carries out secondary fermentation, the time of secondary fermentation is 2.5 hours, and that finishes fillet takes off the raw meat processing technology; 5. will take off fillet after the raw meat under 80 ℃ of conditions of temperature dry 10 minutes, it is 25% stand-by that moisture is remained;
(2) utilize fresh water fish leftover bits and pieces to prepare tasty agents
1. according to percentage by weight lactic acid bacteria powder and water being mixedly configured into concentration is that 3% lactic acid bacterial liquid is stand-by; 2. be raw material with the fresh water fish leftover bits and pieces, after drying after the pulverization process, form crushed material, according to percentage by weight crushed material and water being mixedly configured into concentration is that 20% leftover bits and pieces mixed liquor is stand-by; 3. utilize alkali protease and neutral proteinase mixed configuration complex enzyme, the allocation ratio of complex enzyme is an alkali protease: neutral proteinase=1: 1.5, and complex enzyme configures stand-by; 4. the complex enzyme that in the leftover bits and pieces mixed liquor, adds crushed material gross weight 0.3%, complex enzyme hydrolysis is 2 hours under 40 ℃ of conditions, when leftover bits and pieces mixed liquor enzymolysis proceeds to 0.5 hour, leftover bits and pieces mixed liquor in the enzymolysis is added the lactic acid bacterial liquid of the concentration 3% of crushed material gross weight 2%, carry out fermentation in 1.5 hours after the mixing and take off raw meat, proceed remaining enzymolysis process simultaneously, after finishing enzymolysis and taking off the raw meat process, generate hydrolyzate; 5. hydrolyzate is heated to boiling point, is cooled to normal temperature after the enzyme that the goes out sterilization, obtain tasty agents behind the filter cleaner; 6. tasty agents is adopted vacuum to concentrate, vacuum reaches 0.1MPa, and the time is 80 minutes, be concentrated into solid content and be 30% o'clock stand-by;
(3) tasty agents is injected in dried fillet tinning
Fillet after the drying processing are placed in the can, and the tasty agents after vacuum is concentrated is heated to 80 ℃, injects the can of built-in fillet then, and the injection rate that described vacuum concentrates tasty agents is 4% of a jar interior fillet gross weight;
(4) toward jar in inject the liquid smoke fumet and carry out the hot smoking first time
Add jar liquid smoke fumet of interior fillet gross weight 0.5% in past jar,, in can, form the vacuum of 260mmHg,, carry out the liquid hot smoking of the short time first time in the heating 40 minutes of in 96 ℃ of hot water, rolling under the airtight state then with the airtight capping of can;
(5) can after the hot smoking is for the first time put into fully-automatic sprinkling formula HTHP pot and carry out the secondary hot smoking
Can after the hot smoking of the short time first time is put into fully-automatic sprinkling formula HTHP pot, and pressure is 11MPa, and temperature is 115 ℃, and the time is 1.5 hours, carries out HTHP heat water-spraying sterilization, carries out the long-time liquid hot smoking second time simultaneously;
(6) can after the hot smoking for the second time is cooled to normal temperature
Can after the long-time liquid hot smoking for the second time inserted in the frozen water cool off, to normal temperature, take out the fresh-water fishes can that is prepared into the hot smoking of secondary liquid.
Embodiment 2
A kind of secondary liquid heat that adopts is smoked the method for fresh-water fishes can fully, the steps include:
(1) lactic fermentation is gone the fillet of raw meat carry out the drying processing
1. according to percentage by weight freeze-dried lactic acid bacteria pulvis and water being mixedly configured into concentration is that 5% freeze-dried lactic acid bacteria bacterium liquid is stand-by; According to percentage by weight lactobacillus Beijerinc pulvis and water being mixedly configured into concentration is that 5% lactobacillus Beijerinc bacterium liquid is stand-by; 2. select the fresh-water fishes of weight, stored up 14 hours greater than 2000 grams; Fresh-water fishes are cut kill, bloodletting and remove head, select the decaptitate fish bodies of weight with platform scale greater than 1273 grams, it is stand-by to go fish-bone to make fillet; 3. earlier be surface and the flesh noodles that 5% freeze-dried lactic acid bacteria bacterium liquid evenly is sprayed at fillet with concentration, then up with the fillet flesh noodles, surface overlays in the fermentation tank towards lower leaf, fillet lamination in the described fermentation tank is six layers, sealing fermentation tank lid carries out one time fermentation, the time of one time fermentation is 2 hours, 35 ℃ of temperature; 4. when fermentation jar temperature reaches 36 ℃, open the fermentation tank lid, with the fillet surface up, flesh noodles carries out turn-over down, and evenly to spray resistant to elevated temperatures concentration at every layer of fillet skin, meat two sides be 5% lactobacillus Beijerinc bacterium liquid, covers the lid of fermentation tank then, carries out secondary fermentation, the time of secondary fermentation is 2 hours, and that finishes fillet takes off the raw meat processing technology; 5. will take off fillet after the raw meat under 110 ℃ of conditions of temperature dry 15 minutes, it is 35% stand-by that moisture is remained;
(2) utilize fresh water fish leftover bits and pieces to prepare tasty agents
1. according to percentage by weight lactic acid bacteria powder and water being mixedly configured into concentration is that 5% lactic acid bacterial liquid is stand-by; 2. be raw material with the fresh water fish leftover bits and pieces, after making beating is handled, form slurry, according to percentage by weight slurry and water being mixedly configured into concentration is that 40% leftover bits and pieces mixed liquor is stand-by; 3. utilize alkali protease and neutral proteinase mixed configuration complex enzyme, the allocation ratio of complex enzyme is an alkali protease: neutral proteinase=1: 2.5, and complex enzyme configures stand-by; 4. the complex enzyme that in the leftover bits and pieces mixed liquor, adds slurry gross weight 1%, complex enzyme hydrolysis is 3 hours under 60 ℃ of conditions, when leftover bits and pieces mixed liquor enzymolysis proceeds to 1 hour, leftover bits and pieces mixed liquor in the enzymolysis is added the lactic acid bacterial liquid of the concentration 5% of slurry gross weight 5%, carry out fermentation in 2 hours after the mixing and take off raw meat, proceed remaining enzymolysis process simultaneously, after finishing enzymolysis and taking off the raw meat process, generate hydrolyzate; 5. hydrolyzate is heated to boiling point, is cooled to normal temperature after the enzyme that the goes out sterilization, obtain tasty agents behind the filter cleaner; 6. tasty agents is adopted vacuum to concentrate, vacuum reaches 0.3MPa, and the time is 100 minutes, be concentrated into solid content and be 55% o'clock stand-by;
(3) tasty agents is injected in dried fillet tinning
Fillet after the drying processing are placed in the can, and the tasty agents after vacuum is concentrated is heated to 100 ℃, injects the can of built-in fillet then, and the injection rate that described vacuum concentrates tasty agents is 8% of a jar interior fillet gross weight;
(4) toward jar in inject the liquid smoke fumet and carry out the hot smoking first time
Add jar liquid smoke fumet of interior fillet gross weight 1% in past jar,, in can, form the vacuum of 300mmHg,, carry out the liquid hot smoking of the short time first time in the heating 60 minutes of in 100 ℃ of hot water, rolling under the airtight state then with the airtight capping of can;
(5) can after the hot smoking is for the first time put into fully-automatic sprinkling formula HTHP pot and carry out the secondary hot smoking
Can after the hot smoking of the short time first time is put into fully-automatic sprinkling formula HTHP pot, and pressure is 20MPa, and temperature is 125 ℃, and the time is 2 hours, carries out HTHP heat water-spraying sterilization, carries out the long-time liquid hot smoking second time simultaneously;
(6) can after the hot smoking for the second time is cooled to normal temperature
Can after the long-time liquid hot smoking for the second time inserted in the frozen water cool off, to normal temperature, take out the fresh-water fishes can that is prepared into the hot smoking of secondary liquid.
Embodiment 3
A kind of secondary liquid heat that adopts is smoked the method for fresh-water fishes can fully, the steps include:
(1) lactic fermentation is gone the fillet of raw meat carry out the drying processing
1. according to percentage by weight freeze-dried lactic acid bacteria pulvis and water being mixedly configured into concentration is that 4% freeze-dried lactic acid bacteria bacterium liquid is stand-by; According to percentage by weight lactobacillus Beijerinc pulvis and water being mixedly configured into concentration is that 4% lactobacillus Beijerinc bacterium liquid is stand-by; 2. select the fresh-water fishes of weight, stored up 13 hours greater than 1000 grams; Fresh-water fishes are cut kill, bloodletting and remove head, select the decaptitate fish bodies of weight with platform scale greater than 636 grams, it is stand-by to go fish-bone to make fillet; 3. earlier be surface and the flesh noodles that 4% freeze-dried lactic acid bacteria bacterium liquid evenly is sprayed at fillet with concentration, then up with the fillet flesh noodles, surface overlays in the fermentation tank towards lower leaf, fillet lamination in the described fermentation tank is four layers, sealing fermentation tank lid carries out one time fermentation, the time of one time fermentation is 2 hours, and temperature is 33 ℃; 4. when fermentation jar temperature reaches 36 ℃, open the fermentation tank lid, with the fillet surface up, flesh noodles carries out turn-over down, and evenly to spray resistant to elevated temperatures concentration at every layer of fillet skin, meat two sides be 4% lactobacillus Beijerinc bacterium liquid, covers the lid of fermentation tank then, carries out secondary fermentation, the time of secondary fermentation is 24 hours, and that finishes fillet takes off the raw meat processing technology; 5. will take off fillet after the raw meat under 100 ℃ of conditions of temperature dry 13 minutes, it is 30% stand-by that moisture is remained;
(2) utilize fresh water fish leftover bits and pieces to prepare tasty agents
1. according to percentage by weight lactic acid bacteria powder and water being mixedly configured into concentration is that 4% lactic acid bacterial liquid is stand-by; 2. be raw material with the fresh water fish leftover bits and pieces, after drying after the pulverization process, form crushed material, according to percentage by weight crushed material and water being mixedly configured into concentration is that 30% leftover bits and pieces mixed liquor is stand-by; 3. utilize alkali protease and neutral proteinase mixed configuration complex enzyme, the allocation ratio of complex enzyme is an alkali protease: neutral proteinase=1: 2, and complex enzyme configures stand-by; 4. the complex enzyme that in the leftover bits and pieces mixed liquor, adds crushed material gross weight 0.5%, complex enzyme hydrolysis is 2.5 hours under 50 ℃ of conditions, when leftover bits and pieces mixed liquor enzymolysis proceeds to 1 hour, leftover bits and pieces mixed liquor in the enzymolysis is added the lactic acid bacterial liquid of the concentration 4% of crushed material or slurry gross weight 3%, carry out fermentation in 1.5 hours after the mixing and take off raw meat, proceed remaining enzymolysis process simultaneously, after finishing enzymolysis and taking off the raw meat process, generate hydrolyzate; 5. hydrolyzate is heated to boiling point, is cooled to normal temperature after the enzyme that the goes out sterilization, obtain tasty agents behind the filter cleaner; 6. tasty agents is adopted vacuum to concentrate, vacuum reaches 0.2MPa, and the time is 90 minutes, be concentrated into solid content and be 45% o'clock stand-by;
(3) tasty agents is injected in dried fillet tinning
Fillet after the drying processing are placed in the can, and the tasty agents after vacuum is concentrated is heated to 90 ℃, injects the can of built-in fillet then, and the injection rate that described vacuum concentrates tasty agents is 6% of a jar interior fillet gross weight;
(4) toward jar in inject the liquid smoke fumet and carry out the hot smoking first time
Add jar liquid smoke fumet of interior fillet gross weight 0.7% in past jar,, in can, form the vacuum of 280mmHg,, carry out the liquid hot smoking of the short time first time in the heating 50 minutes of in 98 ℃ of hot water, rolling under the airtight state then with the airtight capping of can;
(5) can after the hot smoking is for the first time put into fully-automatic sprinkling formula HTHP pot and carry out the secondary hot smoking
Can after the hot smoking of the short time first time is put into fully-automatic sprinkling formula HTHP pot, and pressure is 15MPa, and temperature is 120 ℃, and the time is 2 hours, carries out HTHP heat water-spraying sterilization, carries out the long-time liquid hot smoking second time simultaneously;
(6) can after the hot smoking for the second time is cooled to normal temperature
Can after the long-time liquid hot smoking for the second time inserted in the frozen water cool off, to normal temperature, take out the fresh-water fishes can that is prepared into the hot smoking of secondary liquid.
As mentioned above; a kind of secondary liquid heat that adopts of the present invention is smoked the method for fresh-water fishes can fully, provide embodiment preferably, but embodiment is not limited thereto; it is every with the structure of inventing, device, feature is approximate or identical person, all belongs to the scope of protection of the invention.
Claims (1)
1. one kind is adopted the secondary liquid heat to smoke the method for fresh-water fishes can fully, it is characterized in that:
The steps include:
(1) lactic fermentation is gone the fillet of raw meat carry out the drying processing
1. according to percentage by weight freeze-dried lactic acid bacteria pulvis and water being mixedly configured into concentration is that the freeze-dried lactic acid bacteria bacterium liquid of 3-5% is stand-by; According to percentage by weight lactobacillus Beijerinc pulvis and water being mixedly configured into concentration is that the lactobacillus Beijerinc bacterium liquid of 3-5% is stand-by; 2. select the fresh-water fishes of weight, stored up 12-14 hour greater than 550 grams; Fresh-water fishes are cut kill, bloodletting and remove head, select the decaptitate fish bodies of weight with platform scale greater than 350 grams, it is stand-by to go fish-bone to make fillet; 3. earlier be surface and the flesh noodles that the freeze-dried lactic acid bacteria bacterium liquid of 3%-5% evenly is sprayed at fillet with concentration, then up with the fillet flesh noodles, surface overlays in the fermentation tank towards lower leaf, fillet lamination in the described fermentation tank is at least three layers, sealing fermentation tank lid carries out one time fermentation, the time of one time fermentation is 1.5-2 hour, and temperature is 30-35 ℃; 4. when fermentation jar temperature surpasses 35 ℃, open the fermentation tank lid, with the fillet surface up, flesh noodles carries out turn-over down, and evenly to spray resistant to elevated temperatures concentration at every layer of fillet skin, meat two sides be 3%-5% lactobacillus Beijerinc bacterium liquid, covers the lid of fermentation tank then, carries out secondary fermentation, the time of secondary fermentation is 2-2.5 hour, and that finishes fillet takes off the raw meat processing technology; 5. will take off fillet after the raw meat under temperature 80-110 ℃ condition dry 10-15 minute, it is stand-by to make in the fillet moisture remain 25-35%;
(2) utilize fresh water fish leftover bits and pieces to prepare tasty agents
1. according to percentage by weight lactic acid bacteria powder and water being mixedly configured into concentration is that the lactic acid bacterial liquid of 3-5% is stand-by; 2. be raw material with the fresh water fish leftover bits and pieces, pulverize after drying or after making beating handles, form crushed material or slurry that according to percentage by weight crushed material or slurry and water being mixedly configured into concentration is that the leftover bits and pieces mixed liquor of 20%-40% is stand-by; 3. utilize alkali protease and neutral proteinase mixed configuration complex enzyme, the allocation ratio of complex enzyme is an alkali protease: neutral proteinase=1: 1.5-2.5, and complex enzyme configures stand-by; 4. the complex enzyme that in the leftover bits and pieces mixed liquor, adds crushed material or slurry gross weight 0.3-1%, under 40-60 ℃ of condition complex enzyme hydrolysis 2-3 hour, when leftover bits and pieces mixed liquor enzymolysis proceeds to 0.5-1 hour, leftover bits and pieces mixed liquor in the enzymolysis is added the lactic acid bacterial liquid of the concentration 3-5% of crushed material or slurry gross weight 2-5%, carry out fermentation in 1.5-2 hour after the mixing and take off raw meat, proceed remaining enzymolysis process simultaneously, after finishing enzymolysis and taking off the raw meat process, generate hydrolyzate; 5. hydrolyzate is heated to boiling point, is cooled to normal temperature after the enzyme that the goes out sterilization, obtain tasty agents behind the filter cleaner; 6. tasty agents is adopted vacuum to concentrate, vacuum reaches 0.1-0.3MPa, and the time is 80-100 minute, and is stand-by when being concentrated into solid content and being 30-55%;
(3) tasty agents is injected in dried fillet tinning
Fillet after the drying processing are placed in the can, and the tasty agents after vacuum is concentrated is heated to 80-100 ℃, injects the can of built-in fillet then, and the injection rate that described vacuum concentrates tasty agents is jar 4-8% of interior fillet gross weight;
(4) toward jar in inject the liquid smoke fumet and carry out the hot smoking first time
Toward a jar interior liquid smoke fumet that adds fillet gross weight 0.5%-1% in the jar, then with the airtight capping of can, in can, form the vacuum of 260-300mmHg,, carry out the liquid hot smoking of the short time first time in heating 40-60 minute of in 96-100 ℃ of hot water, rolling under the airtight state;
(5) can after the hot smoking is for the first time put into fully-automatic sprinkling formula HTHP pot and carry out the secondary hot smoking
Can after the hot smoking of the short time first time is put into fully-automatic sprinkling formula HTHP pot, and pressure is 11-20MPa, and temperature is 115-125 ℃, and the time is 1.5-2 hour, carries out HTHP heat water-spraying sterilization, carries out the long-time liquid hot smoking second time simultaneously;
(6) can after the hot smoking for the second time is cooled to normal temperature
Can after the long-time liquid hot smoking for the second time inserted in the frozen water cool off, to normal temperature, take out the fresh-water fishes can that is prepared into the hot smoking of secondary liquid.
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| CN102415524B (en) * | 2011-12-07 | 2013-01-30 | 大连先先食品有限公司 | Method for making octopus daube can |
| CN102578205B (en) * | 2012-03-21 | 2013-03-20 | 广西大学 | Processing method for fumigating ready-to-eat tilapia mossambica |
| CN104273495B (en) * | 2014-09-28 | 2016-06-15 | 浙江工业大学 | A kind of preparation method of smoked flavor Skipjack essence |
| CN104757091A (en) * | 2015-04-07 | 2015-07-08 | 莆田市汇丰食品工业有限公司 | Method for preserving freshness and preventing blackening of canned abalone |
| CN107307315B (en) * | 2016-12-28 | 2019-10-29 | 湖南农业大学 | Ostrich meat instant flavour product and preparation method thereof |
| CN107997013A (en) * | 2017-12-04 | 2018-05-08 | 四川省满江红食品科技有限公司 | It is a kind of to facilitate boiling sliced meat and preparation method thereof |
| CN108719852A (en) * | 2018-05-23 | 2018-11-02 | 山东惠发食品股份有限公司 | A kind of flesh of fish class tinplate tin product and preparation method thereof |
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| 朱敬萍.液熏鲐鱼软罐头加工技术.<中国水产>.1996,(第1期),38. |
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