CN101803758B - Making method of turbot seasoning tablet - Google Patents
Making method of turbot seasoning tablet Download PDFInfo
- Publication number
- CN101803758B CN101803758B CN2010101245239A CN201010124523A CN101803758B CN 101803758 B CN101803758 B CN 101803758B CN 2010101245239 A CN2010101245239 A CN 2010101245239A CN 201010124523 A CN201010124523 A CN 201010124523A CN 101803758 B CN101803758 B CN 101803758B
- Authority
- CN
- China
- Prior art keywords
- seasoning
- turbot
- fillets
- freeze
- fillet
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Abstract
The invention relates to a making method of a turbot seasoning tablet, comprising the following steps of unfreezing, pretreatment, hacking, seasoning, adhesion, packaging, metal detection and freezing, wherein the unfreezing is carried out under the conditions of 3% of brine ice, the temperature of 3 DEG C and the time of 2 h; the seasoning means to season fillets in the mixture containing 2.0% of salts, 5.0% of sugar and 0.5% of cooking wine for 5-8 h; the adhesion means to adhere the fillets by using a functional fish adhesive FFA after fully draining and drying the seasoned fillets in the shade for 30-40 min, and then folding and arranging the fillets after standing for 30-40 min; the packaging means to package the seasoned fillets in vacuum; and the freezing means to freeze the fillets below -30 DEG C, wherein the temperature of the frozen product is below -18 DEG C. The method improves the flavor of a turbot product under the condition of effectively reserving the nutrient contents of turbots and has the advantages of simple and feasible process and convenient edibility, and the quality guarantee period of the turbot seasoning tablet can reach 2 years. The turbot product with particular flavor, produced by the invention, has the advantages of tender meat quality, delicious taste, excellent color, flavor and taste, abundant nutriments and popularity at home and abroad and can obtain favorable economic benefit.
Description
Technical field:
The invention belongs to the aquatic food process technology, is a kind of method that is processed into the turbot flesh of fish seasoning tablet.
Background technology:
The turbot meat is soft, delicious abundant, and dressing percentage is high, and the spur internal organ are little; The edible part is many, oppresses no fishy smell and peculiar smell, and mouthfeel is smooth sweet and refreshing; Especially very abundant collagen is contained on its fin limit and subcutaneous; Can match in excellence or beauty with soft-shelled turtle shirt rim and sea cucumber, belong to first-class delicacies, be to make steck and the first-class raw material of producing fillet.
Present domestic seasoning tablet is few species such as Tilapia mossambica, black scraper fish, cod mostly, and basically all is drying seasoning tablet, and nutrition meeting stripping, smell can volatilize; The flavoring that particularly drying seasoning tablet adds is more, has changed the original local flavor of fish, and the present invention is made into the conditioning turbot seasoning tablet according to the characteristic of turbot; Simple for process, instant has been sealed the juice of food itself, various fragrance and volatile compound up for safekeeping within it in the process; Nutrition does not have any loss yet, unlike traditional food, and suffers a loss; Need not spend a large amount of manpower and materials; Thereby saved spending, both be fit to commercialization, civilian, can be developed into the military supplies articles for use again.
Summary of the invention:
The objective of the invention is to be processed into seasoning tablet to the turbot flesh of fish, improve the local flavor of turbot product, the processing of rising in value.
The present invention realizes through following technical method:
Its method step is: thaw, pre-treatment (removing the peel, decaptitate, go internal organ) back through hack, seasoning, bonding, repair, pack, freeze, gold is visited, vanning.
Described thawing: the condition of thawing is: 3% brine ice thaws, 3 ℃ of temperature, time 2h.
Described pre-treatment: the turbot after will thawing is removed the peel, is decaptitated, goes internal organ, cleans up.
Described hacking: it is two that the fish body is opened, and tells fishbone, thoroughly cleans, and requires no extravasated blood free from admixture.
Described seasoning: sugar, salt, cooking wine flavoring are fully mixed, in salt 2.0%, sugar 5.0%, cooking wine 0.5% mixed liquor, fillet are carried out seasoning 5-8h.
Described bonding: with the abundant drop liquid of the fillet after the seasoning, the 30min-40min that dries in the shade, the back with functional flesh of fish adhesive FYA carry out bonding, again fillet are left standstill doubling behind the 30min-40min, balance at last.
Described packing, freeze: vacuum-packed seasoning fillet, freeze rapidly below then-30 ℃, freeze below the back article temperature-18 ℃.
Described gold is visited: the normal effectively running of golden spy machine, parameter F e φ 1.5mm Sus φ 2.5mm.
Described vanning: use foamed gaskets and backing plate between layer and the layer, the management of refrigeration below-18 ℃, the shelf-life reaches 2 years.
Characteristics of the present invention are:
1, present technique adopt after the pre-treatments such as remove the peel, decaptitate, go internal organ through hack, seasoning, bonding, freeze to be processed into seasoning tablet to the turbot flesh of fish local flavor of raising turbot product under the prerequisite that effectively keeps the turbot nutritional labeling.Simple for process, instant, the shelf-life can reach 2 years.
2, the present invention is through to the processing of turbot conditioning, and the characteristic taste turbot product of production, fine and tender taste, delicious U.S.A, mouthfeel are good, good in color, smell and taste various, nutritious, receive deeply to like both at home and abroad, can obtain favorable economic benefit.
The specific embodiment:
Fish protein comprises various essential amino acids, is human high-quality protein food, and fish are superior to livestock product, more is prone to digest and assimilate.Adopt technical method of the present invention,, can produce the turbot product of characteristic taste through further processing conditioning to turbot.Turbot fine and tender taste, delicious U.S.A, mouthfeel are good, receive deeply to like that the freezing seasoning tablet that especially processes extremely sells well in market abroad, can obtain favorable economic benefit both at home and abroad.
Be described in detail technical method of the present invention with embodiment below:
Finished product live body turbot is from Yantai Tian Yuan aquatic products Co., Ltd (" national turbot seed multiplication farm ", " Shandong Province's turbot seed multiplication farm ", " Inst of Huanghai Sea Marine Products, Chinese Academy of Aquatic Product Science scientific base ").Before the live body turbot is freezed, kill (bloodletting) respectively through making a living, clean (outwash mucus), sterilize, go dirty (removing the clean internal organ and the fish gill), cleaning, draining, be placed on quick-frozen in the freezer (putting urgency with the tail swing that places an order for 30 ℃ freezes) then and place subsequent use.
Its method step is: thaw, pre-treatment, hack, seasoning, drop liquid, bonding, repair, pack, freeze, gold is visited, vanning.
1, thaw: the fish body that too thaws adds an easy prose style free from parallelism in man-hour, and the fish that deep colling is separated at the end is unfavorable for pulling out thorn, so this degree of thawing will be passed through good selection.The turbot body surface has a large amount of mucus and has a fish like smell; Select the conventional hydrostatic fishlike smell that thaws to get into the flesh of fish; The wayward course of defrosting and flowing water thaws; Can cause cost to increase again, select brine ice to thaw for this reason, can control the fish body and under the state of not separating fully, carry out processes such as next step hack, seasoning.The conventional fish body medium temperature of thawing generally requires 3 ℃, and the time is controlled at 2h, so the selection of brine ice concentration (1%-5%) also will carry out according to different types of varieties, sees table 1, takes all factors into consideration each factor, has selected for use 3% brine ice to thaw.Brine ice will cover the fish body fully when thawing.
Concentration when table 1 brine ice thaws is selected
2, pre-treatment: the internal organ of promptly decaptitating, clean out the extravasated blood dirt of turbot inside and outside etc.
3, hack: hack very key of operation; Reduce the yield of product greatly as playing the incorrect or unskilled meeting of the skill in using a kitchen knife in cookery of sheet method, even go out substandard products, therefore; Require cutter sizes will surpass fish body width; The method of hacking wants correct, operates on from fish body afterbody, and fillet otch and cut channel are neat, outward appearance is good.Turbot is told fishbone, and it is two that the fish body is opened, and thoroughly cleans, and requires no extravasated blood free from admixture.
4, seasoning: flavorings such as sugar, salt, cooking wine are fully mixed, dipping 5-8h, flavoring fully gets in the fillet.Ask 5 experts to carry out flavor evaluation after the slaking, full marks 100 minutes are got the mean value of mark.
Be that the percentage that carries out flavoring is selected below; According to the experience of fish processing in the past; Chosen salt (1.0%, 2.0%, 3.0%), sugar (5.0%, 6.0%, 7.0%), cooking wine (0.5%, 1.0%, 1.5%) have carried out the design of quadrature form, list test plan, select L
9(3
4) design card friendship form, see table 2,3,4:
Table 2 factor level table (The level of factor)
Table 3 L
9(3
4) orthogonal design and result (orthogonal design)
Judge that according to table 3 extreme difference R (maximum and minimum of a value poor) each factor is C＞A＞B to the primary and secondary relation of local flavor influence, promptly cooking wine has the greatest impact to local flavor, secondly is salt, sugar, optimum A2B3C1, i.e. salt 2.0% sugared 7.0% cooking wine 0.5%.And then carry out orthogonal experiment and further verify, calculate based on relevant orthogonal test, obtain the result of table 4.
The variance analysis of table 4 chlorophyll content (ANOVA, Analysis of variance)
Correlation computations explanation: K
1=I/3, R=
K Max -
K Min , total deviation S
T=∑ (K
t-
K)
2=(K
1 2+ K
2 2+ ...+K
i 2)-(K
1+ K
2+ ...+K
i)
2/ n, wherein n=i=9; Factor deviation S
A=∑ 3 (K
i-
K)
2=3 * [(K
1 2+ K
2 2+ ...+K
i 2)-(K
1+ K
2+ ...+K
i)
2/ n], n=i=3 wherein, S
T=S
A+ S
B+ S
C+ S
EF
A＝S
A/S
E，F
B＝S
B/S
E，F
C＝S
C/S
E。
The data ANOVA showed significant: table look-up F
0.10=9.0, can find out, except the F of cooking wine than greater than F
0.10Outside=9.0, the F ratio of salt and sugar is all less than F
0.10=9.0, explain that the influence of cooking wine is the most remarkable, therefore sugar is least remarkable, in order to practice thrift cost, reduces to 5.0% to sugared use amount by original 7.0%, promptly selects A2B1C1, i.e. salt 2.0% sugared 5.0% cooking wine 0.5%.
5, bonding: the abundant drop liquid of the turbot fillet after the seasoning, the 30min-40min that dries in the shade are even 2 from the middle truncation of fillet, use functional flesh of fish adhesive FYA again; Spread the fillet surface; In order to further raising sense of taste and taste, fillet are left standstill doubling behind the 30min-40min, last balance.
6, balance finishing: notice during balance checking whether the surface has meat mincing, tail fin, black film, impurity etc., repairs.
7, packing: the DZ-280/2SD vacuum sealer, with the packaging bag of packing into of turbot sheet, extract the air in the packaging bag out, reach predetermined vacuum level after, accomplish sealing process.
8, freeze: freeze rapidly below-30 ℃, freeze below the temperature-18 ℃ of back.
9, gold is visited: detection has or not metal impurities, and golden spy machine works well effectively, parameter F e φ 1.5mmSus φ 2.5mm.
10, vanning: use foamed gaskets and backing plate between layer and the layer, the management of refrigeration below-18 ℃.
Carried out in August, 2009 having formed the processing technology and the product type of comparative maturity since the turbot seasoning tablet trial-production.
Claims (1)
1. the preparation method of a turbot seasoning tablet, its method step is: thaw, pre-treatment, hack, seasoning, bonding, repair, pack, freeze, gold is visited, vanning, it is characterized in that:
Described thawing: the condition of thawing is: 3% brine ice thaws, 3 ℃ of temperature, time 2h;
Described pre-treatment: the turbot after will thawing is removed the peel, is decaptitated, goes internal organ, cleans up;
Described hacking: it is two that the fish body is opened, and tells fishbone, thoroughly cleans, and requires no extravasated blood free from admixture;
Described seasoning: sugar, salt, cooking wine flavoring are fully mixed, in salt 2.0%, sugar 5.0%, cooking wine 0.5% mixed liquor, fillet are carried out seasoning 5-8h;
Described bonding: with the abundant drop liquid of the fillet after the seasoning, the 30min-40min that dries in the shade, the back with functional flesh of fish adhesive FYA carry out bonding, again fillet are left standstill doubling behind the 30min-40min, balance at last;
Described packing, freeze: vacuum-packed seasoning fillet, freeze rapidly below then-30 ℃, freeze below the back article temperature-18 ℃;
Described gold is visited: the normal effectively running of golden spy machine, parameter F e φ 1.5mm Sus φ 2.5mm;
Described vanning: use foamed gaskets and backing plate between layer and the layer, the management of refrigeration below-18 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101245239A CN101803758B (en) | 2010-03-09 | 2010-03-09 | Making method of turbot seasoning tablet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101245239A CN101803758B (en) | 2010-03-09 | 2010-03-09 | Making method of turbot seasoning tablet |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101803758A CN101803758A (en) | 2010-08-18 |
| CN101803758B true CN101803758B (en) | 2012-09-05 |
Family
ID=42605846
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010101245239A Expired - Fee Related CN101803758B (en) | 2010-03-09 | 2010-03-09 | Making method of turbot seasoning tablet |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101803758B (en) |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082342B (en) * | 2011-11-04 | 2014-01-22 | 华中农业大学 | Freshwater fish slice with seafood flavor and production method thereof |
| CN103039583B (en) * | 2012-12-11 | 2014-12-03 | 北海北联食品工业有限公司 | Frozen back cut tilapia fillets and processing method thereof |
| CN103004946A (en) * | 2012-12-11 | 2013-04-03 | 北海北联食品工业有限公司 | Folded frozen tilapia strip processing method |
| CN103039582B (en) * | 2012-12-12 | 2014-12-03 | 北海北联食品工业有限公司 | Frozen cut stuck tilapia fillets and processing method thereof |
| CN103040024B (en) * | 2013-01-23 | 2014-10-29 | 通威股份有限公司 | Preparation method of microwave instant fillets |
| CN103549494B (en) * | 2013-09-27 | 2015-05-20 | 恒茂实业集团有限公司 | Making method for powder sticked sardine slices |
| CN103549495B (en) * | 2013-09-27 | 2015-05-20 | 恒茂实业集团有限公司 | Processing method for pacific saury slices eaten raw |
| CN103549490B (en) * | 2013-09-27 | 2015-06-10 | 恒茂实业集团有限公司 | Processing method for sardine fillets eaten raw |
| CN103549492B (en) * | 2013-09-27 | 2015-05-20 | 恒茂实业集团有限公司 | Making method for powder sticked pacific saury slices |
| CN103704778A (en) * | 2013-12-11 | 2014-04-09 | 荣成冠辰水产有限公司 | Preparation method for vinegared pneumatophorus japonicus fish fillet food |
| CN104256725A (en) * | 2014-08-30 | 2015-01-07 | 中国水产科学研究院黄海水产研究所 | Method for preparing turbot mirin products |
| CN104939137A (en) * | 2015-06-17 | 2015-09-30 | 青岛益和兴食品有限公司 | Boneless cutting and processing technology for pickled spanish mackerel |
| CN110574776A (en) * | 2019-10-16 | 2019-12-17 | 大连国富水产食品有限公司 | red fish processing technology |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101073417A (en) * | 2007-06-25 | 2007-11-21 | 吴江市方霞企业信息咨询有限公司 | Dried freshwater fish |
| CN101496619A (en) * | 2009-03-06 | 2009-08-05 | 蓬莱京鲁渔业有限公司 | Dancing dressed squid strings and method for processing the same |
-
2010
- 2010-03-09 CN CN2010101245239A patent/CN101803758B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101073417A (en) * | 2007-06-25 | 2007-11-21 | 吴江市方霞企业信息咨询有限公司 | Dried freshwater fish |
| CN101496619A (en) * | 2009-03-06 | 2009-08-05 | 蓬莱京鲁渔业有限公司 | Dancing dressed squid strings and method for processing the same |
Non-Patent Citations (3)
| Title |
|---|
| 姚其生.珍味鱼肉片加工.《海洋渔业》.1981,(第1期),20-21. * |
| 李丽.调味美国红鱼片加工工艺研究.《河北渔业》.2008,(第8期),52-55. * |
| 霍建聪 等.鲜香调味鱼片的加工工艺.《水产科技情报》.2005,(第5期),208-210. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101803758A (en) | 2010-08-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101803758B (en) | Making method of turbot seasoning tablet | |
| CN102599549B (en) | Method for preparing non-fried instant freshwater fish | |
| CN103750208B (en) | The fast processing method that a kind of fruity ternip is dry | |
| CN102919749A (en) | Processing technology for pickled pepper flavor bamboo shoots | |
| CN108740840A (en) | A kind of production method of the quick-frozen flavouring fish block of Tilapia mossambica | |
| CN102511619B (en) | Method for preparing syzygium samarangense preserved fruits | |
| CN104366595A (en) | Processing method of freshwater crayfish pre-prepared products | |
| US20120183664A1 (en) | Liquid seasoning, beverages, method of seasoning food, and seasoned food | |
| CN102018019A (en) | Freshwater fish smoking process | |
| CN103549512A (en) | Instant shrimp meat and processing method thereof | |
| CN103689661A (en) | Instant double-pepper fish head and production method thereof | |
| CN106889501A (en) | A kind of processing method of clear water cray | |
| CN104336569A (en) | Preparation method of low-salt nutritional pickled vegetable | |
| CN110651964A (en) | Processing technology for pickling beefsteak with vegetable juice | |
| CN105361014A (en) | Solid-state fermentation pickled fishes and preparation method thereof | |
| CN103598621B (en) | TG enzyme and high-temperature high-pressure processing method for high-quality marinated eggs | |
| CN105475891A (en) | Processing method of flavor anchovies | |
| CN105249306A (en) | Microwave puffing fish slices and making method thereof | |
| CN104522744A (en) | Processing method of soup crayfish tails | |
| CN107279889A (en) | Bamboo shoot process method | |
| CN103355682A (en) | Method for processing duck necks subjected to three-time saucing | |
| CN108967907A (en) | A kind of preparation process of children's beefsteak | |
| CN102450697B (en) | Processing method for crab meat cuisine with crab carapace | |
| KR20090107601A (en) | Sea squirt process food and the manufacturing method and the boiled rice with mixed sea squirt | |
| CN109892630A (en) | A kind of production method of organic shrimp-roe soy sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120905 Termination date: 20130309 |