CN101347249A - Quick freezing Hemirhamphus Georgii steak foodstuff and method for producing the same - Google Patents
Quick freezing Hemirhamphus Georgii steak foodstuff and method for producing the same Download PDFInfo
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- CN101347249A CN101347249A CNA200810138743XA CN200810138743A CN101347249A CN 101347249 A CN101347249 A CN 101347249A CN A200810138743X A CNA200810138743X A CN A200810138743XA CN 200810138743 A CN200810138743 A CN 200810138743A CN 101347249 A CN101347249 A CN 101347249A
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Abstract
The invention relates to a quick-frozen needle fish fillet food and a preparation method thereof. The method takes the needle fish fillet as raw material, and the fillet without head, tail, internal organs, vertebra and fish bones is made from quick-frozen needle fish which is fresh or frozen first and then unfrozen; in addition, the needle fish is cut in a fifty-fifty manner with the connection by the fish skin on fish back. After the fish fillet is sterilized and frozen, the outer surface of the fillet is evenly coated with a layer of aseptic base; the outer surface of the aseptic base is covered with a layer of low-temperature paste; the outer surface of the paste is stuck with a layer of fluffy outer dressing material, therefore, the outside of the fish fillet is in a fluffy powder-flake shape, and the inside of the fish fillet which is cut in a fifty-fifty manner is wrapped by the low-temperature sauce and the aseptic base respectively. The fish fillet is quickly frozen to become the quick-frozen needle fish fillet food. The food comprises 40-55% of the needle fish fillet, 1-5% of the aseptic base, 20-25% of the low-temperature paste and 20-30% of the outer dressing material. The quick-frozen needle fish fillet food has the advantages of attractive appearance, fresh and pure flavor, long shelf life and convenience in eating. The preparation method of the food is characterized by reasonable and strict manufacturing process and strong operability; therefore, the food prepared by the method is safe, healthy, stable quality and suitable for industrialized production.
Description
Technical field
The present invention relates to a kind of aquatic food goods and manufacture method thereof, especially a kind of quick-frozen Ma Buyu steak food and preparation method thereof.
Background technology
The horse-ride step fish, cry again saury, the good fish of pin,
Fish is
Section's ocean small fishes has nearly ten kinds, and generally in 250mm, body is like stub for body length, and the upper jaw is short, and lower jaw is long, the prismatic vertebra as snake is arranged, green.Its flesh of fish is main to contain protein, peptide class, amino acid, mineral matter, cobalamin etc., can be used as medicine, and nature and flavor are sweet, and are flat, nontoxic.Merit with nourishing yin and supplementing blood, beneficial gas detoxifcation is used for that night sweat, spontaneous perspiration, dysphoria with smothery sensation are thirsty, wound ulcer pyogenic infections etc.The pale delicacy of its meat, taste is bright fragrant pure, can adopt Fried, fried, cooked, fried, and the cooking modes such as soup, barbecue of doing are directly for edible on people's dining table.And at present, utilize on the market Ma Buyu as raw material be made into that instant food mainly contains that ripen fish is done, fish ball, frozen fresh fish section etc.Yin Mabu oppresses fatty less, and anti-oxidant, and ripen fish is done, and year never degenerated surplus preservation can reach ten under the normal temperature, liked by people, but it is puckery hard to exist mouthfeel, does not have bright, fragrance road.Though the frozen fresh fish section has the bright fragrance road of fresh fish, it is as if long stored frozen, and effective ingredient and moisture content in the fresh fish section can cause loss, oppress the meat flavescence, and lose the bright fragrance road of fresh fish gradually, therefore there is the deficiency of shelf-life weak point.The food article that in recent years Ma Buyu is processed into instant, safety and sanitation, long shelf-life becomes a new research topic gradually.
Summary of the invention
To do mouthfeel puckery hard in order to solve in the prior art the ripe horse cloth flesh of fish, do not have bright fragrance road, short deficiency of frozen fresh fish section shelf-life, the invention provides a kind of quick-frozen Ma Buyu steak food and preparation method thereof, this quick-frozen Ma Buyu steak food taste is bright fragrant, nutrient health, long shelf-life, instant, shape is attractive in appearance, the manufacturing approach craft of this food is reasonable, strict, strong operability, make efficiency height, the food safety and sanitation of producing, stay in grade.
The technical solution adopted for the present invention to solve the technical problems is: a kind of quick-frozen Ma Buyu steak food, characteristics are to select without a head that fresh Ma Buyu fresh or freezing and that thaw makes for use, anury, no internal organ, no vertebra, no fishbone, the fillet of half-and-half cutting and being connected by the back fish-skin are as raw material, this fillet sterilization, after freezing, evenly scribble powder of the aseptic end of one deck at its outer surface, powder outer surface of the aseptic end hangs with one deck low-temperature pulp, the slurry outer surface is stained with the fluffy outer material of wrapping up in of one deck, forming an appearance is fluffy powder tablet, inner face is successively by low-temperature pulp, powder parcel of the aseptic end is divided half-and-half the steck that is furnished with fillet, this steck quick-frozen quick-frozen Ma Buyu steak food, the percentage by weight of its horse cloth fillet of this steak food is 40-55%, the percentage by weight of powder of the aseptic end is 1-5%, the percentage by weight of low-temperature pulp is 20-25%, the percentage by weight of wrapping up in material outward is 20-30%.
The powder of the aseptic end of one deck that described fillet outer surface scribbles is to adopt wheat flour to make behind heat sterilization.
One deck low-temperature pulp that powder outer surface of the described aseptic end hangs with is evenly to be stirred by aseptic powder, wheaten starch, salt, emulsifying agent, monosodium glutamate and frozen water to form, the percentage by weight of its aseptic powder is that 10-20%, wheaten starch are that 5-10%, salt are that 1-4%, emulsifying agent are that 0.5-1%, monosodium glutamate are that 0.5-1%, frozen water are 70-80%, described aseptic powder is to adopt wheat flour to make behind heat sterilization, and described emulsifying agent is a guar gum.
Outer the wrapping up in that one deck that described slurry outer surface is stained with is fluffy expects it is the white bread powder or the red bread flour of powder sheet.
The manufacture method of above-mentioned a kind of quick-freezing laver sardine steak food is:
Fresh or fresh Ma Buyu freezing and that thaw are selected in the processing of A, Ma Buyu for use, decaptitate, truncate, go internal organ, clean the back and cut open along its belly center line, remove vertebra, fishbone, make the fillet dividing half-and-half cloth and be connected by the back fish-skin after the tiling;
The liquor natrii hypochloritis that the above-mentioned fillet that make are put into 100ppm is cleaned in B, sterilization, carries out sterilization in 1-3 minute, then cleans 2-3 time with clear water;
Be placed in the quick-frozen dish behind C, the fillet draining of quick-frozen processing, go into temperature in the instant freezer below-30 ℃ with above-mentioned cleaning, quick-frozen 40-60 minute, the quick-frozen moulding;
Fillet outer surface after D, linging powder are handled above-mentioned quick-frozen evenly is coated with powder of the aseptic end of one deck;
E, hanging material its end powder outer surface of fillet after with above-mentioned linging powder evenly hang one deck by the frozen water of the monosodium glutamate of the guar gum of the salt of the wheaten starch of the aseptic powder of 10-20%, 5-10%, 1-4%, 0.5-1%, 0.5-1%, 70-80% evenly mixed low-temperature pulp;
F, sticking outer fillet slurry outer surface evenly sticking one deck outer the wrap up in material fluffy, powder sheet of material after of wrapping up in above-mentioned hanging material, this is outer, and what wrap up in that material adopts is white bread powder or red bread flour;
G, integer are with the above-mentioned sticking outer fillet periphery finishing symmetry of wrapping up in behind the material, form an appearance and be fluffy, powder sheet and wrap up in material, inner face outward and divide half-and-half the steck that is furnished with fillet by low-temperature pulp, powder of aseptic end parcel successively, the percentage by weight of its fillet is that the percentage by weight of 40-55%, powder of the aseptic end is that the percentage by weight of 1-5%, low-temperature pulp is 20-25%, the percentage by weight of wrapping up in material outward is 20-30%.；
H, the finished product steck after with above-mentioned integer is gone into temperature for below-30 ℃ in the instant freezer, quick-frozen 40-60 minute, below the steck central temperature-18 ℃, quick-frozen Ma Buyu steak food.
Food of the present invention is on the basis of preferred feedstock, because the raw material fish is processed into linging powder on fillet, the fillet, hangs low-temperature pulp, wraps up in fluffy bread flour outward, and quick-frozen is handled and obtained nutritious quick-frozen food.The end powder one that scribbles on the fillet of the present invention is to prevent that food from giving the game away; The 2nd, prevent the loss of effective ingredient and moisture content in the food; The 3rd, prevent fillet surface gelatinization in the food gastronomical process afterwards.The low-temperature pulp that end powder outer surface hangs with, the one, further for fillet provide one deck " preservative film ", prevent the loss of effective ingredient and moisture content in the food effectively; The 2nd, the outer outer effective carrying agent of wrapping up in material of bonding.In addition, the slurry of low temperature has guaranteed the freshness of raw material, has suppressed the breeding of microorganism, has ensured the quality of product.Quick-frozen is handled and has been played the effect that suppresses the harmful microorganism growth and make enzymatic inactivation, has guaranteed the safety and sanitation of food, has guaranteed that food has the long shelf-life, helps prolonging the shelf life of food.The sticking outer material of wrapping up in has been given the color and luster of food uniqueness, has guaranteed that shape of food is attractive in appearance.Simultaneously, a certain amount of salt composition has played the effect of anti-corrosive fresh-keeping.Therefore, food of the present invention is aesthetic in appearance, the bright alcohol of taste, long shelf-life, instant.The preparation method technology of this food is rationally strict, and strong operability is suitable for suitability for industrialized production, make efficiency height, the food safety and sanitation of producing, stay in grade.
The specific embodiment
Below in conjunction with embodiment the present invention is described in further details.
Embodiment 1
A kind of quick-frozen Ma Buyu steak food, select without a head that fresh Ma Buyu makes for use, anury, no internal organ, no vertebra, no fishbone, the fillet of half-and-half cutting and being connected by the back fish-skin are as raw material, this fillet sterilization, after freezing, evenly scribble powder of the aseptic end of one deck at its outer surface, powder outer surface of the aseptic end hangs with one deck by aseptic wheat flour 14.86%, wheaten starch 7.38%, salt 2.23%, guar gum 0.56%, monosodium glutamate 0.69%, frozen water 74.28% stirs the low-temperature pulp that forms, the low-temperature pulp outer surface is stained with the fluffy outer white bread powder of wrapping up in of one deck, forming an appearance is fluffy powder sheet bread flour, inner face is successively by low-temperature pulp, powder parcel of the aseptic end is divided half-and-half the steck that is furnished with fillet, this steck quick-frozen quick-frozen Ma Buyu steak food, the percentage by weight of its horse cloth fillet is 47.62% in this steak food, the percentage by weight of powder of the aseptic end is 1.59%, the percentage by weight of low-temperature pulp is 23.81%, the percentage by weight of wrapping up in the white bread powder outward is 26.98%.
Embodiment 2
A kind of quick-frozen Ma Buyu steak food, select without a head that fresh Ma Buyu freezing and that thaw makes for use, anury, no internal organ, no vertebra, no fishbone, the fillet of half-and-half cutting and being connected by the back fish-skin are as raw material, this fillet sterilization, after freezing, evenly scribble powder of the aseptic end of one deck at its outer surface, powder outer surface of the aseptic end hangs with one deck by aseptic wheat flour 20%, wheaten starch 5%, salt 3%, guar gum 1%, monosodium glutamate 1%, frozen water 70% stirs the low-temperature pulp that forms, the low-temperature pulp outer surface is stained with fluffy outer of one deck and wraps up in red bread flour, forming an appearance is fluffy powder sheet bread flour, inner face is successively by low-temperature pulp, powder parcel of the aseptic end is divided half-and-half the steck that is furnished with fillet, this steck quick-frozen quick-frozen Ma Buyu steak food, the percentage by weight of its horse cloth fillet is 55% in this steak food, the percentage by weight of powder of the aseptic end is 1%, the percentage by weight of low-temperature pulp is 20%, the percentage by weight of wrapping up in the white bread powder outward is 24%.
Embodiment 3
A kind of quick-frozen Ma Buyu steak food, select without a head that fresh Ma Buyu freezing and that thaw makes for use, anury, no internal organ, no vertebra, no fishbone, the fillet of half-and-half cutting and being connected by the back fish-skin are as raw material, this fillet sterilization, after freezing, evenly scribble powder of the aseptic end of one deck at its outer surface, powder outer surface of the aseptic end hangs with one deck by aseptic wheat flour 10%, wheaten starch 10%, salt 2%, guar gum 0.5%, monosodium glutamate 0.5%, frozen water 77% stirs the low-temperature pulp that forms, the low-temperature pulp outer surface is stained with fluffy outer of one deck and wraps up in red bread flour, forming an appearance is fluffy powder sheet bread flour, inner face is successively by low-temperature pulp, powder parcel of the aseptic end is divided half-and-half the steck that is furnished with fillet, this steck quick-frozen quick-frozen Ma Buyu steak food, the percentage by weight of its horse cloth fillet is 40% in this steak food, the percentage by weight of powder of the aseptic end is 5%, the percentage by weight of low-temperature pulp is 25%, the percentage by weight of wrapping up in the white bread powder outward is 30%.
To produce the 60g quick-freezing laver sardine steak food is example, provides the manufacture method of one embodiment of the invention:
Fresh or fresh Ma Buyu freezing and that thaw are selected in the processing of A, Ma Buyu for use, decaptitate, truncate, go internal organ, cleaning the back cuts open along its belly center line, remove vertebra, fishbone, make the fillet dividing half-and-half cloth and be connected after the tiling by the back fish-skin, neat with cutter to the edge trimming of fillet, form one and be about the 30g fillet, choose about this kind fillet 220kg, standby;
The liquor natrii hypochloritis that B, sterilization cleaning are put into 100ppm respectively with the above-mentioned fillet of choosing carries out sterilization in 2 minutes, then carries out 3 times with the clear water that flows and cleans, and reaches nothing sterilization water taste and gets final product;
Be placed in respectively in the quick-frozen dish behind C, the fillet draining of quick-frozen processing with above-mentioned cleaning, go into temperature in the instant freezer below-30 ℃, quick-frozen 50 minutes makes fillet quick-frozen hardening moulding;
Fillet outer surface after D, linging powder are handled above-mentioned quick-frozen evenly is coated with powder of the aseptic end of one deck, is about 1g.This powder of aseptic end is to adopt wheat flour to make behind heat sterilization,
Its powder surface, end of E, the hanging material fillet after with above-mentioned linging powder evenly hangs one deck low-temperature pulp, and this low-temperature pulp is evenly to stir into pasty state by 16kg aseptic powder, 8kg wheaten starch, 2.4kg salt, 0.6kg guar gum, 0.69kg monosodium glutamate, 80kg frozen water in advance and get.Aseptic powder is to adopt wheat flour to make behind heat sterilization equally.This that hangs with a layer slurry is about 15g.
F, sticking outer fillet slurry outer surface evenly sticking one deck outer the wrap up in material fluffy, powder sheet of material after with above-mentioned hanging material of wrapping up in, this is outer, and what wrap up in that material adopts is white bread powder or red bread flour, heavily is about 17g.
G, integer connect the above-mentioned sticking outer fillet of wrapping up in behind the material and expect that powder hairtail sheet picks up gently, keep fluffy, be placed on the chopping board and repair with cutter, require four limit symmetries, formation one is about 60g, appearance is that fluffy powder sheet bread flour, inner face divided half-and-half the steck that is furnished with fillet by low-temperature pulp, powder of aseptic end parcel successively;
H, the finished product steck after with above-mentioned integer is gone into temperature for below-30 ℃ in the instant freezer, below the steck central temperature-18 ℃, quick-frozen 50 minutes, quick-frozen Ma Buyu steak food.
The Ma Buyu steck that quick-frozen is good is crossed the metal detection check: use the standard of Fe＜1.2mm, SUS＜2.0mm to guarantee not have any metallic foreign body, and Ma Buyu steck checked (about finished weight 60g) one by one, reject that shape is bad, weight falls short of specifications, pack after the food with foreign matter, send into temperature and be controlled in the warehouse for finished product below-18 ℃ and store.
Food of the present invention is aesthetic in appearance, the bright alcohol of taste, long shelf-life, instant.The preparation method technology of this food is reasonable, and strong operability is suitable for suitability for industrialized production, the food safety and sanitation of producing, stay in grade.
Claims (6)
1, a kind of quick-frozen Ma Buyu steak food, it is characterized in that: it is with fresh or that fresh Ma Buyu freezing and that thaw makes is without a head, anury, no internal organ, no vertebra, no fishbone, the fillet of half-and-half cutting and being connected by the back fish-skin are as raw material, this fillet sterilization, after freezing, evenly scribble powder of the aseptic end of one deck at its outer surface, powder outer surface of the aseptic end hangs with one deck low-temperature pulp, the slurry outer surface is stained with the fluffy outer material of wrapping up in of one deck, forming an appearance is fluffy powder tablet, inner face is successively by low-temperature pulp, powder parcel of the aseptic end is divided half-and-half the steck that is furnished with fillet, this steck quick-frozen quick-frozen Ma Buyu steak food, the percentage by weight of its horse cloth fillet of this steak food is 40-55%, the percentage by weight of powder of the aseptic end is 1-5%, the percentage by weight of low-temperature pulp is 20-25%, the percentage by weight of wrapping up in material outward is 20-30%.
2, a kind of quick-frozen Ma Buyu steak food according to claim 1 is characterized in that: the powder of the aseptic end of one deck that described fillet outer surface scribbles is to adopt wheat flour to make behind heat sterilization.
3, a kind of quick-frozen Ma Buyu steak food according to claim 1 and 2, it is characterized in that: one deck low-temperature pulp that powder outer surface of the described aseptic end hangs with is evenly to be stirred by aseptic powder, wheaten starch, salt, emulsifying agent, monosodium glutamate and frozen water to form, the percentage by weight of its aseptic powder is that 10-20%, wheaten starch are that 5-10%, salt are that 1-4%, emulsifying agent are that 0.5-1%, monosodium glutamate are that 0.5-1%, frozen water are 70-80%, described aseptic powder is to adopt wheat flour to make behind heat sterilization, and described emulsifying agent is a guar gum.
4, a kind of quick-frozen Ma Buyu steak food according to claim 1 and 2 is characterized in that: outer the wrapping up in that one deck that described slurry outer surface is stained with is fluffy expects it is the bread flour of powder sheet.
5, a kind of quick-frozen Ma Buyu steak food according to claim 4 is characterized in that: outer the wrapping up in that one deck that described slurry outer surface is stained with is fluffy expects it is the bread flour of powder sheet.
6, the manufacture method of a kind of quick-frozen Ma Buyu steak food according to claim 1 is characterized in that: through the following step
Fresh or fresh Ma Buyu freezing and that thaw are selected in the processing of A, Ma Buyu for use, decaptitate, truncate, go internal organ, clean the back and cut open along its belly center line, remove vertebra, fishbone, make the fillet dividing half-and-half cloth and be connected by the back fish-skin after the tiling;
The liquor natrii hypochloritis that the above-mentioned fillet that make are put into 100ppm is cleaned in B, sterilization, carries out sterilization in 1-3 minute, then cleans 2-3 time with clear water;
Be placed in the quick-frozen dish behind C, the fillet draining of quick-frozen processing, go into temperature in the instant freezer below-30 ℃ with above-mentioned cleaning, quick-frozen 40-60 minute, the quick-frozen moulding;
Fillet outer surface after D, linging powder are handled above-mentioned quick-frozen evenly is coated with powder of the aseptic end of one deck;
E, hanging material its end powder outer surface of fillet after with above-mentioned linging powder evenly hang one deck by the frozen water of the monosodium glutamate of the guar gum of the salt of the wheaten starch of the aseptic powder of 10-20%, 5-10%, 1-4%, 0.5-1%, 0.5-1%, 70-80% evenly mixed low-temperature pulp;
F, sticking outer fillet slurry outer surface evenly sticking one deck outer the wrap up in material fluffy, powder sheet of material after of wrapping up in above-mentioned hanging material, this is outer, and what wrap up in that material adopts is white bread powder or red bread flour;
G, integer are with the above-mentioned sticking outer fillet periphery finishing symmetry of wrapping up in behind the material, form an appearance and be fluffy, powder sheet and wrap up in material, inner face outward and divide half-and-half the steck that is furnished with fillet by low-temperature pulp, powder of aseptic end parcel successively, the percentage by weight of its fillet is that the percentage by weight of 40-55%, powder of the aseptic end is that the percentage by weight of 1-5%, low-temperature pulp is 20-25%, the percentage by weight of wrapping up in material outward is 20-30%.；
H, the finished product steck after with above-mentioned integer is gone into temperature for below-30 ℃ in the instant freezer, quick-frozen 40-60 minute, below the steck central temperature-18 ℃, quick-frozen Ma Buyu steak food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200810138743XA CN101347249A (en) | 2008-07-30 | 2008-07-30 | Quick freezing Hemirhamphus Georgii steak foodstuff and method for producing the same |
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| Application Number | Priority Date | Filing Date | Title |
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| CNA200810138743XA CN101347249A (en) | 2008-07-30 | 2008-07-30 | Quick freezing Hemirhamphus Georgii steak foodstuff and method for producing the same |
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| CNA200810138743XA Pending CN101347249A (en) | 2008-07-30 | 2008-07-30 | Quick freezing Hemirhamphus Georgii steak foodstuff and method for producing the same |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103040023A (en) * | 2013-01-23 | 2013-04-17 | 通威股份有限公司 | Preparation method of frozen fish stick wrapped with breadcrumb and curing material of frozen fish stick |
| CN103250773A (en) * | 2013-04-17 | 2013-08-21 | 张家界金鲵生物工程股份有限公司 | Production method for giant salamander quick-frozen meat products |
| CN104223194A (en) * | 2014-09-22 | 2014-12-24 | 江苏中洋集团股份有限公司 | Preparation method for black pepper sturgeon fillet |
| CN106262005A (en) * | 2016-08-29 | 2017-01-04 | 广西海世通食品股份有限公司 | A kind of manufacture method of not holding any government official post's fish fillet |
-
2008
- 2008-07-30 CN CNA200810138743XA patent/CN101347249A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103040023A (en) * | 2013-01-23 | 2013-04-17 | 通威股份有限公司 | Preparation method of frozen fish stick wrapped with breadcrumb and curing material of frozen fish stick |
| CN103250773A (en) * | 2013-04-17 | 2013-08-21 | 张家界金鲵生物工程股份有限公司 | Production method for giant salamander quick-frozen meat products |
| CN104223194A (en) * | 2014-09-22 | 2014-12-24 | 江苏中洋集团股份有限公司 | Preparation method for black pepper sturgeon fillet |
| CN106262005A (en) * | 2016-08-29 | 2017-01-04 | 广西海世通食品股份有限公司 | A kind of manufacture method of not holding any government official post's fish fillet |
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Open date: 20090121 |