CN101695394A - Method for processing fatty red fish surimi - Google Patents
Method for processing fatty red fish surimi Download PDFInfo
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- CN101695394A CN101695394A CN200910197620A CN200910197620A CN101695394A CN 101695394 A CN101695394 A CN 101695394A CN 200910197620 A CN200910197620 A CN 200910197620A CN 200910197620 A CN200910197620 A CN 200910197620A CN 101695394 A CN101695394 A CN 101695394A
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Abstract
The invention relates to a method for processing frozen surimi of fatty red fishes. The processing method is characterized in that: the materials of the fatty red fishes are processed according to the following procedures: running-water cleaning, pretreatment comprising removing scales, removing heads, removing internal organs and cutting into fillets, and pretreatment of belly removing comprising flesh separation by a fish flesh separator, rinsing, defatting, fine filtering, dewatering, cutting-mixing, packaging and freezing; the process conditions of the rinsing step are as follows: the rinsing water temperature is between 5 and 10 DEG C, the volume ratio of the fish flesh to the water is 1:5, the stirring speed is 15 to 30r/min, the rinsing time is 5 to 10 minutes, the standing time is 3 to 5 minutes; and mechanical type centrifugal defatting is used at the defatting step, and the process conditions of the defatting step are as follows: the centrifugal rotation diameter is 550 to 750 millimeters, the centrifugal rotation speed is 3,000 to 4,000r/min, the temperature is between 10 and 15 DEG C, and the centrifugal time is 5 to 10 minutes. By the method, the quality and the flavor of the surimi can be better maintained, the surimi products are safer and more sanitary, and after rinsed and defatted, the materials of fatty red fishes can meet the quality requirement of preparing the frozen surimi.
Description
(1) technical field
The present invention relates to the method for the red body fish processing of a kind of aquatic products greasiness adult fish gruel, particularly relate to rinsing and degreasing method in the fatty red fish surimi manufacturing procedure.
(2) background technology
The red body fish of greasiness mainly comprises kinds such as mackerel, mackerel, scad, Sardinops sagax, because its food chain is lower, life cycle is short, fertility is strong, and growth is rapid, and the resource recovery ability is strong, thereby resource is very abundant, mackerel particularly, a year amount of fishing is 600,000 tons, account for amount of fishing then 10% more than.But because the fat content of greasiness fish very high (reach 7% of weight in wet base, dry weight about 27%), and unrighted acid wherein is in the great majority again, and very easily oxidation produces fat rancidity, gives fresh-keeping, processing and sells and brought very big difficulty.
The red body fish of greasiness is still based on freezing marketing fresh at present, and small part is processed into can, fish meal.Because fishing for of the red body fish of greasiness has very strong seasonality, concentrate on a time period listing, output is very big, freezing marketing fresh limited amount must be processed, otherwise can cause the serious waste of resource, being processed into can exists working ability little, product special flavour is single, a consumer group of mean people, and the shelf-life is not long yet; Be processed into fish meal, value-added content of product is too low again, does not reach the efficient utilization of resource.
A kind of novel aquatic food---surimi product is to be raw material with the flesh of fish, will oppress pulverizing, beat routed with salt, auxiliary material etc., heat after the pasted fish meat reshaping of one-tenth thickness, become the rubber-like gelinite, this based article comprises fish ball, breaded fish stick, fish sausage, paupiette etc.The surimi product local flavor is various, and is convenient good to eat.The rotten work in-process of fish can carry out rational allocation according to people's needs, produces differently flavoured goods.Slaking before most surimi products are sold, travelling, still household is edible all very convenient.Because its conditioning is easy, and is delicate delicious, storage endurance quite is fit to urban consumption again, and this based article can large-scale industrializedly be made, again can family manual production.Can improve the economic worth of low value fish, can be accepted and like by popular again, thereby be a kind of rising aquatic product.This also just meets the demand of the red body fish processing of greasiness development.
The frozen minced fillets processing of general fish all is to adopt traditional frozen minced fillets processing method, be about to the raw material fish after preliminary treatment, through adopting meat, rinsing, spray, smart filter, dehydration, reinforced cutting mixed, the technology of packing back chilled storage, in this technology, be to reach the purpose of removing water-soluble substances and degreasing by rinsing, but in that red body fish cures fish in the gruel with greasiness, because the red body fish of greasiness red meat is many, fat content is high especially, and routine can not effectively be removed fat with rinsing process, red body surimi product easy-oxidizing hard is with storage, cause having in the actual production abandon adopting the raw material of the red body fish of greasiness, caused the waste of the red body fish resource of greasiness as the rotten processing of fish.
Some other degreasing method has appearred in recent years, as alkali saponification method, enzyme process, extraction etc.
Alkali saponification method is to add certain density Na according to a certain percentage in the fish gruel
2CO
3Or NaOH solution, making grease generation soap salt and reach the purpose of removing grease, cost is lower, implements easily, but adds the nutritional labelings such as protein that too much alkali can destroy processed goods, influences the quality and the taste of finished product.
Enzyme process is meant and adopts lipase in certain condition (temperature, the pH value, enzyme liquid activity, enzyme-to-substrate than) under fat is degraded, this method can obtain reasonable degreasing effect, determine but the technological parameter of enzymolysis is difficult, the difficult control of reaction condition, and the time of enzymolysis is long is unfavorable for that batch production produces continuously, present this method also rests on the experimental stage, uses seldom in actual production.
Extraction is to add organic solvent such as benzinum to extract in the fish gruel, and this method cost is higher, simultaneously must supporting reclaimer, and add organic solvent and can the quality and the security meeting of fish gruel be affected.
More than introduced the degreasing method of several fish aquatic products, characteristics are respectively arranged, but they all can not use and satisfy the requirement that is processed raw material as the fish gruel by the red body fish of greasiness, the red body fish of greasiness still can not become the rotten raw material that cures fish in enormous quantities.For the channel range of the deep processing that enlarges the red body fish of greasiness, be badly in need of providing the process of the red body fish processing of a kind of suitable greasiness adult fish gruel.
(3) summary of the invention
The purpose of this invention is to provide the red body fish of a kind of greasiness and process the process of adult fish gruel, particularly relate to rinsing and the degreasing process of the red body fish of greasiness, to satisfy by of the requirement of the red body fish of greasiness as the gruel of raw material processing adult fish.
Purpose of the present invention is realized by following technical scheme:
A kind of method for processing fatty red fish surimi, it is characterized in that: with the red body fish of greasiness raw material fish by the processing of following operation, flowing water cleans → comprises peeling, decaptitate, go preliminary treatment → flesh separator dirty, that hack, go belly adopt meat → rinsing → degreasing → essence filter → dewater → cut mix → pack → freezing;
The process conditions of described rinsing process are: 5～10 ℃ of rinsing temperatures, and the flesh of fish is 1: 5 with water volume ratio, mixing speed 15～30r/min, rinsing time 5～10min, time of repose 3～5min;
Described degreasing process is undertaken by the mechanical type centrifugal degreasing, and the process conditions of described centrifugal degreasing are: centrifugal rotating diameter 550～750mm, centrifugal rotary speed 3000～4000r/min, 10～15 ℃ of temperature, centrifugation time 5～10min.
Further, described mechanical type centrifugal degreasing adopts existing horizontal screw centrifuge equipment to carry out.
Fish gruel after the degreasing enters strainer, and the screw extrusion dewaterer is sent in the fish gruel after the smart filter, packing after the fish gruel after the dehydration is cut through feeding in raw material and mixed, chilled storage.
Adopt technical scheme of the present invention, cancelled conventional spray operation, implement by described concrete technical conditions, can make the red body fish of greasiness behind rinsing process, certain condition is provided, has been fit to carry out degreasing process, and according to described concrete degreasing process method and technical parameter requirement, degreasing is cleaner, can meet the requirement of making the fish gruel.
Superiority of the present invention and beneficial effect:
Produce fatty red fish surimi by method of the present invention, can make fatty red fish surimi reach the quality requirements of making frozen minced fillets.
Adopt technical scheme of the present invention, cancelled conventional spray operation, saved the production time, saved equipment cost.
The centrifugal degreasing operation that the present invention adopts can make fat content decline about 10% (fat content is in the butts) of fatty red fish surimi, is better than existing other degreasing methods.Simultaneously can improve the whiteness and the elasticity of fish gruel, increase the stability and the storage property of product, can be fit to make the rotten manufactured goods of fish.
The centrifugal degreasing operation that the present invention adopts is the subsidiary effect that has played dehydration in degreasing, and the rotten moisture of fish after the degreasing is dropped to about 80%, can save the time of next step dehydration procedure.Shortened the time of the rotten process of whole fish.
The centrifugal degreasing that the present invention adopts is mechanical type fully, does not add any chemical reagent and medicament, can keep quality, the local flavor of fish gruel better, and product is safer, and is much cleaner.
The rotten processing method of the fish that the present invention relates to is simple to operate, practicality, and production has continuity, and running is steady, and adaptability is strong, the working (machining) efficiency height, production capacity is big, and processing cost is low.
In the rotten production of conventional fish, need behind the flesh of fish rinsing elimination impurity through entering smart filter and dehydration (screw extrusion dewaterer) operation behind the spray draining again, in technology of the present invention, behind the red body fish flesh of fish of the greasiness rinsing elimination impurity, the band water flesh of fish is directly sent into the mechanical type centrifugal device through the fish stock pump and is carried out degreasing, can adopt horizontal screw centrifuge to carry out degreasing, enter smart filter and dehydration (screw extrusion dewaterer) operation behind the part of the elimination simultaneously moisture again.
Because degreasing is different with dehydrating property, adopt the mechanical type dewatering process, there are very big difference in the technological parameter of dehydration and the technological parameter of degreasing, if adopt the technological parameter of dehydration to carry out degreasing, can only play the effect of partially skimmed, the DeGrain that fat removes does not satisfy the quality requirements of frozen minced fillets.The flesh of fish according to the red body fish of greasiness uniqueness, the physilogical characteristics of fat, specification requirement according to the rotten processing of fish, discover rinsing process and centrifugal rotary speed in earlier stage, temperature, centrifugation time all is the principal element that influences the rotten degreasing effect of fish, the invention provides cover initiative both at home and abroad, the red body fish of effective greasiness cure fish rinsing and centrifugal degreasing technical scheme in the gruel, fill up the blank in this field, increased a kind of production method of fatty red fish surimi, widened the rotten scope of producing of fish, enrich the kind of the rotten product of fish, also enlarged the edible of the red body fish of greasiness, utilize scope.
The present invention adopts horizontal screw centrifuge to carry out degreasing, and horizontal screw centrifuge is a kind of centrifugal separation equipment efficiently.Operation principle is: rotary drum and spiral are with the rotation at a high speed in the same way of certain differential, material is introduced defeated material spiral inner core continuously by feed pipe, enter rotary drum after the acceleration, form Solid-Liquid Separation under effect of centrifugal force, heavier solid formation is deposited on and forms the jetsam layer on the rotatory drum wall.Defeated material spiral continuously is pushed into rotary drum awl end with the solid formation of deposition, outside slag-drip opening discharge machine.Lighter liquid phase thing then forms the internal layer pendular ring, overflows rotary drum continuously by the big end overfall of rotary drum, outside leakage fluid dram discharge machine.Can be under full-speed operation, continuous feed, separation, washing and discharging, have compact conformation, continued operation, running is steady, adaptability is strong, production capacity is big, characteristics such as easy to maintenance, selected the operational factor of certain limit, horizontal screw centrifuge is relatively to be fit to the red body fish of greasiness is carried out the degreasing operation.
(4) description of drawings
Fig. 1 is the operation schematic diagram of method for processing fatty red fish surimi of the present invention;
Fig. 2 is the user mode schematic diagram that adopts horizontal screw centrifuge to carry out degreasing.
(5) specific implementation method
Below the present invention is elaborated:
A kind of fatty red fish surimi method for processing that comprises method for processing fatty red fish surimi of the present invention, earlier the raw material fish is comprised cleaning, decaptitate, go dirty, scale, the preliminary treatment of peeling, send into flesh separator then and adopt meat, meat under adopting is entered rinsing process, the process conditions that described rinsing process adopts are: 5～10 ℃ of rinsing temperatures, and the flesh of fish is 1: 5 with water volume ratio, mixing speed 15～30r/min, rinsing time 5～10min, time of repose 3～5min, through the test actual measurement, rinsing temperature is lower than described scope, degreasing is unclean, and water temperature is too high, can influence the outward appearance and the quality of fish gruel again, and the same rinsing time is too short, fat does not fully separate with the flesh of fish, degreasing rate is not high, still contain in the fish gruel more higher fatty acid, and rinsing overlong time, water soluble protein loss aggravation also can reduce the rotten quality of fish.
After the rinsing, lower floor's feed liquid enters the mechanical type centrifugal degreasing, and the oil layer that oil layer that centrifugal degreasing comes out and rinsing are come out all enters recovery pond.
The flesh of fish after the rinsing is carried out the mechanical type centrifugal degreasing, and the process conditions of described centrifugal degreasing are: centrifugal rotating diameter 550～750mm, centrifugal rotary speed 3000～4000r/min, 10～15 ℃ of temperature, centrifugation time 5～10min.A large amount of tests and test result show, obtain degreasing effect preferably, the fish gruel must have certain linear velocity, therefore, rotary speed and radius of turn or diameter by described scope, reach certain linear velocity, present stronger Separation of Solid and Liquid state, make fat be easy to from the flesh of fish, overflow with water, and, the temperature of rotating centrifugal degreasing and centrifugation time also are the important technology requirements, only just can reach degreasing effect and purpose preferably in the scope of described index.
Adopt the operation method and the operating parameter index thereof of the present invention's regulation, can make fatty red fish surimi reach the quality requirements of frozen minced fillets, improve the stability and the storage property of the rotten product of fish; Shorten the rotten required time of processing of fish.Improved the quality of fatty red fish surimi product, reduced the degreasing cost, contract and separated the rotten manufacturing procedure of fish, reduced process time, can long preservation, solved the key technology difficult problem of the red body fish processing of greasiness adult fish gruel, and made the continuous mode of production of fatty red fish surimi processing become practical.
Claims (2)
1. method for processing fatty red fish surimi, it is characterized in that: with the red body fish of greasiness raw material fish by the processing of following operation, flowing water cleans → comprises peeling, decaptitate, go preliminary treatment → flesh separator dirty, that hack, go belly adopt meat → rinsing → degreasing → essence filter → dewater → cut mix → pack → freezing;
The process conditions of described rinsing process are: 5～10 ℃ of rinsing temperatures, and the flesh of fish is 1: 5 with water volume ratio, mixing speed 15～30r/min, rinsing time 5～10min, time of repose 3～5min;
Described degreasing process is undertaken by the mechanical type centrifugal degreasing, and the process conditions of described centrifugal degreasing are: centrifugal rotating diameter 550～750mm, centrifugal rotary speed 3000～4000r/min, 10～15 ℃ of temperature, centrifugation time 5～10min.
2. the described method for processing fatty red fish surimi of claim 1 is characterized in that described mechanical type centrifugal degreasing adopts existing horizontal screw centrifuge equipment to carry out.
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| CN200910197620A CN101695394A (en) | 2009-10-23 | 2009-10-23 | Method for processing fatty red fish surimi |
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| CN200910197620A CN101695394A (en) | 2009-10-23 | 2009-10-23 | Method for processing fatty red fish surimi |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102370191A (en) * | 2010-08-09 | 2012-03-14 | 厦门华顺民生食品有限公司 | Processing method capable of improving pagrosomus major surimi elasticity and preventing fish protein frozen denaturation |
| CN102461765A (en) * | 2010-11-15 | 2012-05-23 | 厦门华顺民生食品有限公司 | Processing method for separating surimi fat and centrifugal fat removal device applied to processing method |
| CN102613608A (en) * | 2011-01-30 | 2012-08-01 | 厦门华顺民生食品有限公司 | Novel and efficient minced fillet degreasing method and degreasing equipment used for processing method |
| CN104799348A (en) * | 2015-05-27 | 2015-07-29 | 福建海壹食品饮料有限公司 | Method for preparing fish cream by using low-value red meat fish |
| CN105707741A (en) * | 2016-01-30 | 2016-06-29 | 明光市永言水产食品有限公司 | Frozen minced fillet processing method |
| CN113785954A (en) * | 2021-08-17 | 2021-12-14 | 广州大学 | Preparation method and application of minced fillet |
-
2009
- 2009-10-23 CN CN200910197620A patent/CN101695394A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102370191A (en) * | 2010-08-09 | 2012-03-14 | 厦门华顺民生食品有限公司 | Processing method capable of improving pagrosomus major surimi elasticity and preventing fish protein frozen denaturation |
| CN102370191B (en) * | 2010-08-09 | 2013-08-21 | 福建安井食品股份有限公司 | Processing method capable of improving pagrosomus major surimi elasticity and preventing fish protein frozen denaturation |
| CN102461765A (en) * | 2010-11-15 | 2012-05-23 | 厦门华顺民生食品有限公司 | Processing method for separating surimi fat and centrifugal fat removal device applied to processing method |
| CN102613608A (en) * | 2011-01-30 | 2012-08-01 | 厦门华顺民生食品有限公司 | Novel and efficient minced fillet degreasing method and degreasing equipment used for processing method |
| CN102613608B (en) * | 2011-01-30 | 2014-01-15 | 福建安井食品股份有限公司 | Minced fillet degreasing method and degreasing equipment used for processing method |
| CN104799348A (en) * | 2015-05-27 | 2015-07-29 | 福建海壹食品饮料有限公司 | Method for preparing fish cream by using low-value red meat fish |
| CN104799348B (en) * | 2015-05-27 | 2018-09-21 | 福建海壹食品饮料有限公司 | A method of preparing fish slurry using low value red meat fish |
| CN105707741A (en) * | 2016-01-30 | 2016-06-29 | 明光市永言水产食品有限公司 | Frozen minced fillet processing method |
| CN113785954A (en) * | 2021-08-17 | 2021-12-14 | 广州大学 | Preparation method and application of minced fillet |
| CN113785954B (en) * | 2021-08-17 | 2023-05-30 | 广州大学 | Preparation method and application of minced fillet |
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Application publication date: 20100421 |