CN101779697A - New technology for salting, air drying and maturing weever - Google Patents
New technology for salting, air drying and maturing weever Download PDFInfo
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- CN101779697A CN101779697A CN201010132033A CN201010132033A CN101779697A CN 101779697 A CN101779697 A CN 101779697A CN 201010132033 A CN201010132033 A CN 201010132033A CN 201010132033 A CN201010132033 A CN 201010132033A CN 101779697 A CN101779697 A CN 101779697A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention relates to new technology for salting, air drying and maturing weever and belongs to the technical field of deep processing for aquatic products. The new technology for salting, air drying and maturing the weever comprises the following steps: washing blood on the surface of fresh weever and draining; applying 3.5 to 5.5 percent of salt on the surface of the weever uniformly and salting the weever for 45 to 55 hours under the conditions that the temperature is between 0 and 4 DEG and the RH is (83+/-8) percent; and raising the temperature gradually for air drying and maturing the weever for 3 to 5 days under the conditions that the humidity is 65 to 88 percent (RH), and the temperature is between 15 and 31 DEG to ensure that the water content of the air-dried and matured weever products is in a range of 53 to 60 percent, and the salt content is in a range of 2.5 to 3.3 percent. In the new technology for salting, air drying and maturing the weever, the corrosion initiated by the growth of microbes is suppressed by regulating and controlling the temperature and humidity of the air drying and maturing process, and hydrolysis and oxidation of proteins and fat in muscles are quickened and the flavor-forming speed is improved. Therefore, the product maintains the flavor quality characteristics of the traditional air-dried fishes, the limit of traditional seasonal production is broken through, and mass production of modern technology for the air-dried fish products is realized.
Description
One, technical field:
The present invention relates to that a kind of perch is pickled, air-drying maturation technology, belong to technical field of aquatic product processing, especially the processing method of the air-dry goods of traditional water product specifically a kind ofly adopts that dry salting is pickled, the pickled fermented ripe new technology of the air-dry perch of the air-dry fermenting-ripening of temperature and humidity control.
Two, background technology:
The wind fish is as the air-dry aquatic products of tradition, among the peoplely generally all produces in the winter time, and the formation of wind fishery-ies product flavor quality will pass through very long winter, and is possible putrid and deteriorated if winter is warm.At present existing industrialization, because the fish aquatic products self-dissolving phase is very short, the utmost point holds putrid and deteriorated at normal temperatures, generally all adopt 15～18 ℃ air-drying maturation technology, though the fish body after this can guarantee to pickle is not putrid and deteriorated because of microbial reproduction in the air-drying maturation process, but lower air-drying maturation temperature has suppressed endogenous proteinase and the vigor of lipase in the fish body muscle, the decomposing oxidation that has limited fish body protein fat and local flavor to be formed, and the flavor quality of wind fishery-ies product is improved certain negative effect.Improving air-dry fermenting-ripening temperature, is that decomposing oxidation and the local flavor of accelerating protein-fat-forms, and improves the key point of traditional wind fishery-ies product local flavor.Protein content accounts for the heavy 70%-80% of fish soma, and protein decomposes-and be most important biochemical reaction in the wind fish process, be subjected to the influence of salinity in the process, moisture and temperature and humidity conditions.Temperature raises and can improve the inner protease activities of muscle within the specific limits, quickens the hydrolysis of protein and the formation of local flavor, but under certain moisture condition higher temperature, the breeding that can accelerate microorganism causes putrid and deteriorated.Therefore, research is strengthened the decomposing oxidation of its protein-fat-and accelerates local flavor forming, shortening the process time by the raising perch air-drying maturation temperature of regulation and control temperature and humidity condition, is the developing direction in traditional air-drying maturation beasts, birds and aquatic products goods technology modern times.
Three, summary of the invention:
Technical problem the objective of the invention is to, and, air-drying maturation temperature low, product special flavour inferior problem simple at wind fish traditional mode of production mode provide a kind of and be used for that perch is pickled, the technology of air-drying maturation.
The object of the present invention is achieved like this for technical scheme:
A kind of perch is pickled, air-drying maturation technology, it is characterized in that:
Fresh perch (removing the gill and internal organ) is cleaned the remained on surface bloodstain, drain surface moisture, evenly smear 3.5-5.5% (W/W on surface and inner chamber
Fish is heavy) salt, at 0-8 ℃, pickle 45-50h under (78 ± 8) %RH condition.Pickle and finish the back under humidity 65-85%RH, temperature 15-31 ℃ condition, gradient increased temperature air-drying maturation 80-108 hour.The condition of perch air-drying maturation wherein: at first, carried out under the humidity 65-75%RH condition low temperature dewatering 28-38 hour at wind speed 3-5 meter per second, temperature 15-19 ℃; Then at wind speed 2-4 meter per second, under temperature 20-25 ℃, humidity 75-80%RH condition mesophilic digestion 24-32 hour; Under wind speed 1-3 meter per second, temperature 26-31 ℃, humidity 75-85%RH condition high-temperature maturation 28-38 hour again.The control temperature should remain on more than 20 hours at the high-temperature maturation more than 25 ℃ in the perch air-drying maturation process.The prolongation in time of air-drying maturation temperature slowly raises, and the length of air-drying maturation process time is decided with the individual size of perch, finally makes the moisture of air-drying maturation product remain on the 53%-60% scope.
Beneficial effect the invention has the advantages that:
(1) the present invention adopts the modern air-dry maturation process of temperature and humidity control, by improving the air-drying maturation temperature and strengthening humidity control, under the prerequisite that suppresses the microbial growth breeding, improve endogenous proteinase and lipase active in the perch muscle, quicken protein lipid oxygen decompositionization, improve the flavor quality of wind fishery-ies product.
(2) this process using high-temperature maturation process, maturing temperature improves 8-12 ℃ than existing air-drying maturation technology (16-18 ℃), accelerated the reduction of moisture in the perch muscle, effectively shorten the air-drying maturation process time, when accelerating flavor quality formation speed, can reduce the lipid oxygen branch index of wind fishery-ies product, guarantee that the safety of perch air-drying maturation product is high-quality.
Four, the specific embodiment:
The invention will be further described below in conjunction with embodiment.
Embodiment:
A kind of perch of the present invention is pickled, the air-drying maturation new technology, pickles, maturation process is:
Fresh perch (removing the gill and internal organ) is cleaned the remained on surface bloodstain, drains surface moisture, evenly smears 3.5-5.5% (W/W on surface and inner chamber
Fish is heavy) salt, at 0-8 ℃, pickle 45-50h under (78 ± 8) %RH condition.Pickle and finish the back under humidity 65-85%RH, temperature 15-31 ℃ condition, gradient increased temperature air-drying maturation 80-108 hour.
Perch air-drying maturation technology:, carried out under the humidity 65-75%RH condition low temperature dewatering 28-38 hour at wind speed 3-5 meter per second, temperature 15-19 ℃; Then at wind speed 2-4 meter per second, under temperature 20-25 ℃, humidity 75-80%RH condition mesophilic digestion 24-32 hour; Under wind speed 1-3 meter per second, temperature 26-31 ℃, humidity 75-85%RH condition high-temperature maturation 28-38 hour again; Guarantee that temperature remains on more than 20 hours at the high-temperature maturation more than 25 ℃.
The prolongation in time of air-drying maturation temperature slowly raises, and the length of air-drying maturation process time is decided with the individual size of perch, finally makes the moisture of air-drying maturation product remain on the 53%-60% scope.
Experimental result:
Get the raw material perch, pickle end, the perch muscle of air-dry 24h, 48h, 72h, 96h and 108h does experiment material.Reject materials such as spur and fat, measure physical and chemical index and protein hydrolysate.Interpretation of result sees Table 1, table 2.
1, the variation (table 1) of physical and chemical index and proteolysis index in the perch air-drying maturation process
The variation of physical and chemical index and proteolysis index in the table 1 perch air-drying maturation process
Annotate: different letters in the same column (a, b, c, d, e) significant difference (p＜0.05) of expression different process point
Table 1 analysis result is as can be known: perch air-drying maturation 108 hours, product dehydration rate are 26.58%, and final moisture content is 58.48%, and salt content is 2.89%, reach the physics and chemistry aesthetic quality index of setting.
In time prolongation and temperature improves nonprotein nitrogen NPN content and significantly increases in the perch air-drying maturation process, proteolysis index (P.I.%) is also along with the rising of temperature significantly increases, air-drying maturation finishes proteolysis index (P.I.%) and has improved 94.3% than raw material, and NPN content increases by 49.2%.The result shows that high-temperature maturation has quickened the hydrolysis of perch protein, promotes the formation of local flavor.
2, the variation of various free amino acids in the process
Free amino acid analysis result (mg/100g in the table 2 perch process
Butt)
Table 2 can get: the ∑ FAA of perch air-drying maturation product is 5861.11mg/100g, increase by 35% than raw material, wherein characteristic flavour amino acid: glutamic acid (Glu) has increased by 4.38 times, alanine (Ala) and has increased by 2.71 times, valine (Val) and increased that 2.61 times, lysine (Lys) keep relative stability, histidine (His) has reduced by 28.6%.
Comprehensive The above results analysis can get: the variation of the increase of NPN and free amino acid is accompanied by the formation of flavor quality in the perch process, the moisture of product and salt content are all in the reasonable scope, the hydrolysis degree of protein is higher, makes the air-drying maturation product have good sense organ and flavor quality.
Claims (4)
- A perch pickle, the air-drying maturation new technology, it is characterized in that: go the fresh perch of the gill and internal organ to clean the remained on surface bloodstain, drain surface moisture, evenly smear mass ratio 3.5-5.5% salt on surface and inner chamber, at 0-8 ℃, pickle 45-50h under 78% ± 8%RH condition, pickle and finish the back under humidity 65-85%RH, temperature 15-31 ℃ condition, gradient increased temperature air-drying maturation 80-108 hour.
- 2. perch according to claim 1 is pickled, air-drying maturation technology, it is characterized in that: at first at wind speed 3-5 meter per second, temperature 15-19 ℃, carried out under the humidity 65-75%RH condition low temperature dewatering 28-38 hour in the gradient increased temperature air-drying maturation process; Then at wind speed 2-4 meter per second, under temperature 20-25 ℃, humidity 75-80%RH condition mesophilic digestion 24-32 hour; Under wind speed 1-3 meter per second, temperature 26-31 ℃, humidity 75-85%RH condition high-temperature maturation 28-38 hour again.
- 3. perch according to claim 1 and 2 is pickled, air-drying maturation technology, it is characterized in that: temperature remains on more than 20 hours at the high-temperature maturation more than 25 ℃ in the gradient increased temperature air-drying maturation process.
- 4. perch according to claim 1 and 2 is pickled, air-drying maturation technology, it is characterized in that: the prolongation in time of air-drying maturation temperature slowly raises, the length of air-drying maturation process time is decided with the individual size of perch, finally makes the moisture of air-drying maturation product remain on the 53%-60% scope.
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| CN2010101320333A CN101779697B (en) | 2010-03-25 | 2010-03-25 | New technology for salting, air drying and maturing weever |
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| CN2010101320333A CN101779697B (en) | 2010-03-25 | 2010-03-25 | New technology for salting, air drying and maturing weever |
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| CN101779697B CN101779697B (en) | 2012-07-04 |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102160570A (en) * | 2011-03-01 | 2011-08-24 | 陈奇 | Method for drying freshwater fishes |
| CN102987427A (en) * | 2012-12-04 | 2013-03-27 | 南京农业大学 | Turkey leg pickling air-drying mature protein hydrolysis process regulation and control method |
| CN103349307A (en) * | 2013-07-24 | 2013-10-16 | 平昌县杨势鲜合鱼汇有限公司 | Dried fish further processing method |
| CN103932243A (en) * | 2014-04-30 | 2014-07-23 | 江南大学 | Method for improving flavor of liquor-marinated fish by utilizing biological flavor increasing technique |
| CN106261964A (en) * | 2016-08-16 | 2017-01-04 | 武汉市农业科学技术研究院水产科学研究所 | A kind of production method of Hubei flavor fermentation Siniperca chuatsi |
| CN111543602A (en) * | 2020-06-13 | 2020-08-18 | 宁德市百盛水产有限公司 | Novel processing technology of dried salted yellow croakers |
| CN113383915A (en) * | 2021-06-28 | 2021-09-14 | 集美大学 | Fermented fish product and preparation method thereof |
| CN114711393A (en) * | 2022-03-15 | 2022-07-08 | 珠海市祺海水产科技有限公司 | Preparation method of flavored dried fish based on fresh live weever |
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| US20040170745A1 (en) * | 2003-02-27 | 2004-09-02 | Newkirk Kyle A. | Extruded dry and semi-dry sausage product processing and to products thereform |
| US7037542B2 (en) * | 2003-02-27 | 2006-05-02 | General Mills, Inc. | Process of rapidly preparing a fermented dry or semi-dry sausage product and products therefrom |
| CN101248888A (en) * | 2008-04-03 | 2008-08-27 | 陈关海 | Liquor-saturated dried fish deep-processing method |
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| US20040170745A1 (en) * | 2003-02-27 | 2004-09-02 | Newkirk Kyle A. | Extruded dry and semi-dry sausage product processing and to products thereform |
| US7037542B2 (en) * | 2003-02-27 | 2006-05-02 | General Mills, Inc. | Process of rapidly preparing a fermented dry or semi-dry sausage product and products therefrom |
| CN101248888A (en) * | 2008-04-03 | 2008-08-27 | 陈关海 | Liquor-saturated dried fish deep-processing method |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102160570A (en) * | 2011-03-01 | 2011-08-24 | 陈奇 | Method for drying freshwater fishes |
| CN102160570B (en) * | 2011-03-01 | 2012-07-25 | 陈奇 | Method for drying freshwater fishes |
| CN102987427A (en) * | 2012-12-04 | 2013-03-27 | 南京农业大学 | Turkey leg pickling air-drying mature protein hydrolysis process regulation and control method |
| CN103349307A (en) * | 2013-07-24 | 2013-10-16 | 平昌县杨势鲜合鱼汇有限公司 | Dried fish further processing method |
| CN103349307B (en) * | 2013-07-24 | 2014-12-17 | 平昌县杨势鲜合鱼汇有限公司 | Dried fish further processing method |
| CN103932243A (en) * | 2014-04-30 | 2014-07-23 | 江南大学 | Method for improving flavor of liquor-marinated fish by utilizing biological flavor increasing technique |
| CN103932243B (en) * | 2014-04-30 | 2016-06-15 | 江南大学 | A kind of method utilizing the biological fragrant liquor-saturated fish local flavor of skill upgrading |
| CN106261964A (en) * | 2016-08-16 | 2017-01-04 | 武汉市农业科学技术研究院水产科学研究所 | A kind of production method of Hubei flavor fermentation Siniperca chuatsi |
| CN111543602A (en) * | 2020-06-13 | 2020-08-18 | 宁德市百盛水产有限公司 | Novel processing technology of dried salted yellow croakers |
| CN113383915A (en) * | 2021-06-28 | 2021-09-14 | 集美大学 | Fermented fish product and preparation method thereof |
| CN114711393A (en) * | 2022-03-15 | 2022-07-08 | 珠海市祺海水产科技有限公司 | Preparation method of flavored dried fish based on fresh live weever |
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| Publication number | Publication date |
|---|---|
| CN101779697B (en) | 2012-07-04 |
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Effective date of registration: 20151009 Address after: 215500, Jiangsu southeast campus of Changshu Institute Of Technology, building T2, 5 floor Patentee after: Changshu Yihao Food Packaging Material Technology Co., Ltd. Patentee after: Nanjing Agricultural University Address before: 215500, Jiangsu southeast campus of Changshu Institute Of Technology, building T2, 5 floor Patentee before: Changshu Yihao Food Packaging Material Technology Co., Ltd. |