CN101496617A - Ice temperature gas regulation fresh-keeping water-cooking minced fish octopus bolus ball - Google Patents
Ice temperature gas regulation fresh-keeping water-cooking minced fish octopus bolus ball Download PDFInfo
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- CN101496617A CN101496617A CNA2009100106274A CN200910010627A CN101496617A CN 101496617 A CN101496617 A CN 101496617A CN A2009100106274 A CNA2009100106274 A CN A2009100106274A CN 200910010627 A CN200910010627 A CN 200910010627A CN 101496617 A CN101496617 A CN 101496617A
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Abstract
The invention relates to an ice-temperature modified atmosphere preserved water cooked minced fillet octopus ball. The ice-temperature modified atmosphere preserved water cooked minced fillet octopus ball is prepared by heating, boiling and forming minced fillet, starch, emulsified slurry, egg white, starch glue, sodium glutamate, granulated sugar, a taste promoter, sugar essence, Tarinsan, Tarilin, seafood essence, an octopus head, ice water and muddy garlic. The preparation method comprises the following steps: placing 33kg of refrigerated minced fillet into a kneader for kneading; then adding 2.1ks of salt, 22ks of starch, 24ks of emulsified slurry, 1.1ks of egg white, 0.18ks of starch glue, 1.1ks of sodium glutamate, 2ks of granulated sugar, 0.44ks of taste promoter, 0.03ks of sugar essence, 0.1ks of Tarinsan, 0.1ks of Tarilin, 0.5ks of seafood essence, 9ks of octopus head, 3.6ks of ice water and 1.8ks of muddy garlic; kneading and mixing the raw materials evenly to prepare the fish balls or fish cake; then placing the fish balls or fish cake into a sterile cooling chamber for cooling down the fish balls or fish cake; carrying out the vacuum blowup packaging of the cooled fish balls or fish cake; and then storing the fish balls or fish cake in a non-frozen state at a temperature of between 0 and 3 DEG C below zero so as to reach the aim of preservation.
Description
Technical field
The invention belongs to the aquatic food processing technique field, be specifically related to a kind of ice temperature gas regulation fresh-keeping water-cooking minced fish octopus bolus ball.
Background technology
Fish ball, breaded fish stick are China's tradition surimi products, and the two has similar processing technology.Characteristics such as fish ball, breaded fish stick have the protein content height, fat content is low, mouthfeel is tender and crisp and flexible, fish thick flavor are welcome by China consumer deeply.But because of traditional surimi product work in-process such as fish ball, breaded fish stick needs after ripe earlier typing, the cooling row packing again, and moisture is more than 70%, is subject to microbial contamination and is difficult to store.For a long time, be difficult to realize suitability for industrialized production owing to lacking the suitable preservation technique and the quality control system of science.
The at present means such as freezing and refrigeration and canning that adopt of the storage of surimi products such as fish nine, breaded fish stick and circulation more.Refrigeration can only suppress microbial growth to a certain extent, slows down inner chemical change, and the shelf-life generally has only 4-8 days.The cold storage temperature below-18 ℃ commonly used, moisture in the surimi product is freezed fully, can effectively suppress microbial growth, freshness date reaches the several months long, but drying loss easily takes place freezed food, and cold storage easily makes protein denaturation, cause juice loss when thawing, make and freeze product and can not return to original state, long-term cold storage can cause that also combinations color and lustre deepening, gel structure destroy, moisture holding capacity descends, and causes the deterioration of mouthfeel and local flavor.The high temperature long-time heating is handled, and makes the institutional framework of protein denaturation, surimi product that bad variation take place, and makes mouthfeel scorification, delicate flavour forfeiture, obviously atrophy of the market demand.
Along with food industrialization degree and raising that foodsafety is required, fresh-keeping means that some are simple and the demand that can not adapt to market to the fresh-keeping means that food security has a potential danger.For the food that this class of surimi product has the special gel structure, preservation method commonly used is difficult to reach and can effectively prolongs storage period, and can keep original quality and comparatively safe target again.Simple Icetemperature Storage can slow down growth of microorganism, the shelf-life of proper extension fish nine, breaded fish stick, but fish nine, breaded fish stick surface variable color easily: and when adopting controlled atmosphere cold storage, the shelf life of fish ball, breaded fish stick generally 15 just like the sky, does not reach the requirement to the product shelf life of suitability for industrialized production.
Summary of the invention
The objective of the invention is to overcome the prior art deficiency, a kind of ice temperature gas regulation fresh-keeping water-cooking minced fish octopus bolus ball that temperature is handled and the controlled atmosphere preservation technique combines of icing is provided,, keep quality, color and luster and the local flavor of fish ball and breaded fish stick to prolong the freshness date of fish ball and breaded fish stick.
The wood invention is accomplished by following technical proposal and embodiment: a kind of ice temperature gas regulation fresh-keeping water-cooking minced fish octopus bolus ball, and include the flesh of fish, salt, starch, monosodium glutamate and frozen water and form through heating slaking moulding, raw material proportioning by weight percentage is as follows:
(1) with the fish gruel is 4 ℃ the fish gruel of being cooled to of benchmark batching: 33%;
(2) described converted starch is selected wherein a kind of, addition: 22% from esterification tapioca, cross-linked esterification tapioca, esterification farina, cross-linked esterification farina;
(3) emulsion paste 24%;
(4) white of an egg 1.1%;
(5) amylan 0.18%;
(6) salt 2.1%;
(7) monosodium glutamate 1.1%;
(8) granulated sugar 2%;
(9) flavor good bright 0.44%;
(10) sugar fragrant 0.03%;
(11) special phosphorus element 0.1%;
(12) special sharp phosphorus 0.1%;
(13) seafood essence 0.05%;
(14) octopus 9%;
(15) frozen water 3.6%;
(16) mashed garlic 1.8%.
Described ice temperature gas regulation fresh-keeping water-cooking minced fish octopus bolus ball is produced according to the following step:
A, will described flesh of fish rinsing, make the fish gruel after the dehydration, be cooled to 4 ℃:
B, get the good fish gruel of cooling and eliminate routed 0 ℃ of frozen water cooling, handle and add salt after 20 minutes, continue processing and add converted starch, emulsion paste, the white of an egg, amylan, monosodium glutamate, granulated sugar, the good aquatic foods of flavor, sugared perfume (or spice), special phosphorus element, special sharp phosphorus, seafood essence, octopus head, frozen water and mashed garlic after 20 minutes, continue to burst the rotten arena of described fish even;
C, the fish gruel of step B left standstill to carry out moulding and add thermal maturation after 30 minutes be described ice temperature gas regulation fresh-keeping water-cooking minced fish octopus bolus ball or breaded fish stick;
D, fish ball or breaded fish stick that step C is obtained place aseptic cooling chamber to be cooled to 4 ℃, and will cool off good fish ball or the breaded fish stick vacuum packaging bag of packing into and carry out gas flush packaging, gas ratio: CO
2: N
2=75:25～100:0, aeration quantity is by gas volume: example weight 2:1 carries out;
E), preservation and freshness under the non-frozen state that fish ball or the breaded fish stick of step D placed 0 ℃～3 ℃, owing to adopted the freezing point regulation technology, the freezing point (chill point) of control fish ball, breaded fish stick is reduced to the freezing point of fish nine or breaded fish stick below-3 ℃, so that select lower Icetemperature Storage temperature.
Above material all can obtain from the market.
The product of above-mentioned batching and explained hereafter is fish ball and breaded fish stick.
Produce the particularly production method of fish ball or breaded fish stick of above-mentioned guarantor's raw fish meat paste food, comprise described fresh fish is cleaned, adopts meat, burst through rinsing, dehydration, arena again, the slaking moulding, according to the following step production:
A, will described flesh of fish rinsing, make the fish gruel after the dehydration, be cooled to 4 ℃:
B, get the good fish gruel of cooling and eliminate routed 0 ℃ of frozen water cooling, handle and add salt after 20 minutes, continue processing and add converted starch, emulsion paste, the white of an egg, amylan, monosodium glutamate, granulated sugar, the good aquatic foods of flavor, sugared perfume (or spice), special phosphorus element, special sharp phosphorus, seafood essence, octopus head, frozen water and mashed garlic after 20 minutes, continue to burst the rotten arena of described fish even;
C. the fish gruel of step B is left standstill that to carry out moulding after 30 minutes and add thermal maturation be described fish nine or breaded fish stick;
D, fish ball or breaded fish stick that step C is obtained place aseptic cooling chamber to be cooled to 4 ℃, and will cool off good fish ball or the breaded fish stick vacuum packaging bag of packing into and carry out gas flush packaging, gas ratio: CO
2: N
2=75:25～100:0, aeration quantity is by gas volume: example weight 2:1 carries out;
E, fish nine or the breaded fish stick of step D placed 0 ℃～3 ℃ non-frozen state under preservation and freshness, owing to adopted the freezing point regulation technology, the freezing point (chill point) of control fish nine, breaded fish stick is reduced to the freezing point of fish nine or breaded fish stick below-3 ℃, so that select lower Icetemperature Storage temperature.
The product that utilizes the making of above-mentioned technology and proportioning wherein is meant fresh-keeping breaded fish stick one based food of fresh-keeping fish ball of ice-temperature air adjusting or ice-temperature air adjusting especially for the rotten food of fish.But other fresh-keeping fishery-ies products that utilize thought of the present invention to extend still drop on the row of protection of the present invention;
Compared with the prior art good effect of the present invention is:
(1) in beating the process of bursting, add by U.S. juice, white pepper and edible bilgy odour in the natural fishy-smell removing agent removal flesh of fish that vinegar is formed, produce no fishy smell or fishy smell more weak fish nine or breaded fish stick:
(2) in the process of beat bursting, by control, regulate the chill point (freezing point) of fish nine after the moulding slaking, breaded fish stick to amount of water in the surimi product and converted starch consumption, with the freezing point of fish ball, breaded fish stick from about-0.5 ℃ be reduced to-3.5～-5. ℃;
(3) adopt the fence technology to carry out the control of microbial contamination, the fish nine (or breaded fish stick) of slaking moulding is placed aseptic cooling chamber (ten thousand grades) cooling, control in the cooler environment microorganism the pollution of fish nine, breaded fish stick;
(4) go out the ice-temperature air adjusting new fresh keeping technique in conjunction with controlled atmosphere and ice temperature fresh-keeping technological development.Earlier fish ball, breaded fish stick are carried out vacuum gas filling (CO
2With N
2Mist) packing, under 0 ℃～-3 ℃ non-frozen state, preserve then, can significantly suppress growths such as cold battalion microorganism, prevent the product variable color, prolong the fresh keeping time of fish nine, breaded fish stick, the shelf life of fresh-keeping fish ball or breaded fish stick can extend to from 7 days of cold storing and fresh-keeping more than 60 days, prolongs respectively more than 50 days and 40 days than refrigeration, controlled atmosphere cold storage, and product quality meets the national quality sanitary standard.Because product do not freeze, it is good that color and luster, local flavor and mouthfeel keep, and is consistent with the taste of fresh products.
The concrete effect of the present invention is as shown in table 1:
The comparison of table 1. the present invention and prior art fresh-keeping effect
| Item compared | Refrigeration (prior art) | Controlled atmosphere (refrigeration, prior art) | Cold storage (prior art) | The present invention |
| Storage | 4℃ | About 4 ℃ | Below-18 ℃ | 0～3℃ |
| Whether material freezes | Non-frozen state | Non-frozen state | Frozen state | Non-frozen state |
| Shelf life | 6～7 days | 14～16 days | More than 6 months | More than 60 days |
| Local flavor (delicate flavour) | Easily forfeiture | Easily forfeiture | Be difficult for forfeiture | Be difficult for forfeiture |
| Appearance luster | Easy to change, drying shrinkage | Not easy to change | Not easy to change | Not easy to change |
| Tissue and mouthfeel | Constant | Constant | Albuminous degeneration, tissue are spongy, and mouthfeel changes | Keep fresh state |
The specific embodiment
New fresh freshwater fish or seawater fish are made the fish gruel through cleaning, adopt operations such as meat, rinsing, centrifugal dehydration, put freezer (about 0-4 ℃) to be cooled to about 4 ℃, and be standby.Getting in the cylinder that the rotten 33kg of the good fish of cooling puts into mixing and kneading machine (0 ℃ of frozen water cooling) beats routed; add 2.1ks salt after beating the 20min that bursts; add converted starch 22ks, emulsion paste 24ks, white of an egg 1.1ks, amylan 0.18ks, monosodium glutamate 1.1ks, granulated sugar 2ks, flavor good bright 0.44ks, sugared fragrant 0.03ks, the plain 0.1ks of special phosphorus, special sharp phosphorus 0.1ks, seafood essence 0.5ks, an octopus 9ks, frozen water 3.6ks and mashed garlic 1.8ks after continuing to beat routed 20min, beat routed mixing.Carry out moulding and add thermal maturation after leaving standstill 30min, make fish ball or breaded fish stick, again the fish nine or the breaded fish stick of slaking are put into aseptic cooling chamber cooling, carry out vacuum gas filling, gas ratio to cooling off good fish nine or breaded fish stick: CO
2: N
2=75:25～100:0, aeration quantity is by gas volume: example weight 2:1 carries out (gas volume: example weight)) packing, places 0 ℃～-3 ℃ non-frozen state storage down then, is fresh-keeping fish ball of ice-temperature air adjusting or breaded fish stick, can reach fresh-keeping purpose.
Claims (2)
1, ice temperature gas regulation fresh-keeping water-cooking minced fish octopus bolus ball, including fish gruel, starch, emulsion paste, the white of an egg, amylan, monosodium glutamate, granulated sugar, the good aquatic foods of flavor, sugared perfume (or spice), special phosphorus element, special sharp phosphorus, seafood essence, octopus head, frozen water and mashed garlic heating slaking moulding forms, it is characterized in that raw material proportioning by weight is as follows:
(1) with the fish gruel is 4 ℃ the fish gruel of being cooled to of benchmark batching: 33%;
(2) described converted starch is selected wherein a kind of, addition: 22% from esterification tapioca, cross-linked esterification tapioca, esterification farina, cross-linked esterification farina;
(3) emulsion paste 24%;
(4) white of an egg 1.1%;
(5) amylan 0.18%;
(6) salt 2.1%;
(7) monosodium glutamate 1.1%;
(8) granulated sugar 2%;
(9) flavor good bright 0.44%;
(10) sugar fragrant 0.03%;
(11) special phosphorus element 0.1%;
(12) special sharp phosphorus 0.1%;
(13) seafood essence 0.05%;
(14) octopus 9%;
(15) frozen water 3.6%;
(16) mashed garlic 1.8%.
2, ice temperature gas regulation fresh-keeping water-cooking minced fish octopus bolus ball according to claim 1 is characterized in that: new fresh freshwater fish or seawater fish are made the fish gruel through cleaning, adopt operations such as meat, rinsing, centrifugal dehydration, and putting freezer, to be cooled to 4 ℃ of left and right sides standby; Get beat in 0 ℃ of frozen water cooling cylinder that the rotten 33kg of the good fish of cooling puts into mixing and kneading machine routed, add 2.1ks salt after beating the 20min that bursts, add converted starch 22ks, emulsion paste 24ks, white of an egg 1.1ks, amylan 0.18ks, monosodium glutamate 1.1ks, granulated sugar 2ks, flavor good bright 0.44ks, sugared fragrant 0.03ks, the plain 0.1ks of special phosphorus, special sharp phosphorus 0.1ks, seafood essence 0.5ks, an octopus 9ks, frozen water 3.6ks and mashed garlic 1.8ks after continuing to beat routed 20min, beat routed mixing; Carry out moulding and add thermal maturation after leaving standstill 30min, make fish ball or breaded fish stick, again the fish nine or the breaded fish stick of slaking are put into aseptic cooling chamber cooling, carry out vacuum gas filling, gas ratio to cooling off good fish nine or breaded fish stick: CO
2: N
2=75:25～100:0, aeration quantity is by gas volume: example weight 2:1 packs, and places 0 ℃～-3 ℃ non-frozen state storage down then, is fresh-keeping fish ball of ice-temperature air adjusting or breaded fish stick, can reach fresh-keeping purpose.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009100106274A CN101496617A (en) | 2009-03-10 | 2009-03-10 | Ice temperature gas regulation fresh-keeping water-cooking minced fish octopus bolus ball |
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|---|---|---|---|
| CNA2009100106274A CN101496617A (en) | 2009-03-10 | 2009-03-10 | Ice temperature gas regulation fresh-keeping water-cooking minced fish octopus bolus ball |
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| CN101496617A true CN101496617A (en) | 2009-08-05 |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102160661A (en) * | 2011-03-11 | 2011-08-24 | 长乐佳诚食品有限公司 | Processing method of octopus |
| CN102273658A (en) * | 2011-05-31 | 2011-12-14 | 长乐佳诚食品有限公司 | Processing method of octopus ball |
| CN102273657A (en) * | 2011-05-31 | 2011-12-14 | 郑州三全食品股份有限公司 | Production method of minced fillet product |
| CN102356842A (en) * | 2011-09-17 | 2012-02-22 | 河南省淇县永达食业有限公司 | Preparation method for shrimp-containing octopus |
| CN102511842A (en) * | 2011-12-14 | 2012-06-27 | 天津市宽达水产食品有限公司 | Suaeda sulsa-containing fish ball and preparation method for same |
| CN101744028B (en) * | 2010-01-14 | 2012-07-04 | 上海海洋大学 | Method for keeping the freshness of belt fish by way that biological fresh-keeping agent is combined with gas-adjusting package |
| CN102524642A (en) * | 2012-01-18 | 2012-07-04 | 福建省连江远嘉冷冻食品有限公司 | Kelp and octopus cake and preparation method for kelp and octopus cake |
| CN102599551A (en) * | 2012-04-14 | 2012-07-25 | 龙岩市益美佳食品工贸有限公司 | Fish-cake making method |
| CN103210999A (en) * | 2013-04-17 | 2013-07-24 | 江苏畜牧兽医职业技术学院 | Natural antistaling agent, modified atmosphere packaging and fish ball fresh-keeping method |
| CN103689678A (en) * | 2013-12-31 | 2014-04-02 | 浙江工商大学 | Preparation method of octopus balls |
| CN103734796A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Fish dice bean curd and manufacturing method thereof |
| CN104687110A (en) * | 2013-12-10 | 2015-06-10 | 东港市炬丰食品有限公司 | Octopus ball and preparation method thereof |
| CN106307188A (en) * | 2016-09-18 | 2017-01-11 | 浙江渔夫食品有限公司 | Preparing method of fish ball |
| CN106387716A (en) * | 2016-09-18 | 2017-02-15 | 浙江渔夫食品有限公司 | Making method of fish sausages |
| EP3918924A1 (en) * | 2020-06-04 | 2021-12-08 | Andoni Chinchilla Tamayo | Process for preparation of marine sausages based on cephalopods |
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2009
- 2009-03-10 CN CNA2009100106274A patent/CN101496617A/en active Pending
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744028B (en) * | 2010-01-14 | 2012-07-04 | 上海海洋大学 | Method for keeping the freshness of belt fish by way that biological fresh-keeping agent is combined with gas-adjusting package |
| CN102160661A (en) * | 2011-03-11 | 2011-08-24 | 长乐佳诚食品有限公司 | Processing method of octopus |
| CN102273658A (en) * | 2011-05-31 | 2011-12-14 | 长乐佳诚食品有限公司 | Processing method of octopus ball |
| CN102273657A (en) * | 2011-05-31 | 2011-12-14 | 郑州三全食品股份有限公司 | Production method of minced fillet product |
| CN102356842B (en) * | 2011-09-17 | 2013-01-30 | 河南省淇县永达食业有限公司 | Preparation method for shrimp-containing octopus |
| CN102356842A (en) * | 2011-09-17 | 2012-02-22 | 河南省淇县永达食业有限公司 | Preparation method for shrimp-containing octopus |
| CN102511842A (en) * | 2011-12-14 | 2012-06-27 | 天津市宽达水产食品有限公司 | Suaeda sulsa-containing fish ball and preparation method for same |
| CN102511842B (en) * | 2011-12-14 | 2014-01-08 | 天津市宽达水产食品有限公司 | Suaeda sulsa-containing fish ball and preparation method for same |
| CN102524642A (en) * | 2012-01-18 | 2012-07-04 | 福建省连江远嘉冷冻食品有限公司 | Kelp and octopus cake and preparation method for kelp and octopus cake |
| CN102599551A (en) * | 2012-04-14 | 2012-07-25 | 龙岩市益美佳食品工贸有限公司 | Fish-cake making method |
| CN103210999A (en) * | 2013-04-17 | 2013-07-24 | 江苏畜牧兽医职业技术学院 | Natural antistaling agent, modified atmosphere packaging and fish ball fresh-keeping method |
| CN104687110A (en) * | 2013-12-10 | 2015-06-10 | 东港市炬丰食品有限公司 | Octopus ball and preparation method thereof |
| CN103734796A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Fish dice bean curd and manufacturing method thereof |
| CN103689678A (en) * | 2013-12-31 | 2014-04-02 | 浙江工商大学 | Preparation method of octopus balls |
| CN103689678B (en) * | 2013-12-31 | 2015-04-15 | 浙江工商大学 | Preparation method of octopus balls |
| CN106307188A (en) * | 2016-09-18 | 2017-01-11 | 浙江渔夫食品有限公司 | Preparing method of fish ball |
| CN106387716A (en) * | 2016-09-18 | 2017-02-15 | 浙江渔夫食品有限公司 | Making method of fish sausages |
| EP3918924A1 (en) * | 2020-06-04 | 2021-12-08 | Andoni Chinchilla Tamayo | Process for preparation of marine sausages based on cephalopods |
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Open date: 20090805 |