CN101919539A - Processing method of sushi sashimi - Google Patents
Processing method of sushi sashimi Download PDFInfo
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- CN101919539A CN101919539A CN2009100692124A CN200910069212A CN101919539A CN 101919539 A CN101919539 A CN 101919539A CN 2009100692124 A CN2009100692124 A CN 2009100692124A CN 200910069212 A CN200910069212 A CN 200910069212A CN 101919539 A CN101919539 A CN 101919539A
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Abstract
The invention provides a processing method of sushi sashimi, which belongs to the field of processing of aquatic products. The processing method comprises the steps of taking a live fresh scaly fish as a raw material, carrying out acceptance, temporary storage in ice water and pretreatment, or taking a frozen scaly fish as the raw material, firstly carrying out ultrasonic thawing, further removing a tail, removing scales, carrying out ultrasonic cleaning, cutting into slices, trimming, picking out insects, removing bones, cleaning, carrying out ultrasonic quick freezing, classifying, glazing, packaging, carrying out metal detection, freezing, and carrying out other process steps for processing the sushi sashimi. The sushi sashimi processed by adopting the method has good quality, and the sensory, the physical and the chemical properties, as well as the safety sanitation quality are in line with requirements; furthermore, the processing method has short thawing time, short freezing time and high processing efficiency, and can be popularized in the processing of the aquatic products.
Description
Technical field
The present invention relates to the processing method of aquatic products, particularly relate to the processing method of sushi sashimi.The invention belongs to technical field of aquatic product processing.The sushi sashimi quality better of this method processing, sense organ, physics and chemistry and safety and sanitation quality all meet the requirements, and thaw and the cooling time weak point working (machining) efficiency height.
Background technology
Sushi is the meal that stirs with condiment such as vinegar and salt, adds fillet, prawn slice, mustard or pickled melon, egg skin etc. after pinching into rice dumpling, the food of the immediate access that the back forms with the laver bound edge.The kind of sushi has meat or fish, vegetables two big classes, and the animal food class mainly is all kinds of aquatic products, and as porgy fillet, salmon sheet, Tilapia Fillet etc., the cooked food class mainly is egg skin, pickled melon and cucumber.Fillet are a kind of important source material of sushi.But, general moisture height in the sushi sashimi muscle, tissue is fragile, and innate immunity material is few, the easy oxidation of the unrighted acid that contains, the content of soluble protein height, corrupt easily, be difficult for storage.
The raw material of sushi sashimi processing can be a frozen fish, also can be fresh fish.With the frozen fish is before raw material is processed into sushi sashimi, will thaw earlier.The method of thawing is a lot, and commonly used has: empty G﹠W with the heat convection mode and the hot surface way of contact thaw, electric heating device, vacuum or pressurization thaw, and the combination of above-mentioned several method is thawed etc.Air thawing is to be the defreezing method of heat transfer medium with the air, is used for raiseeing thawing of trunk more.Water thawing is to be the defreezing method of heat transfer medium with water.Its thawing rate is fast than air thawing, does not have the loss in weight.But the problem that this mode exists has: the loss of the solable matter in the fish body; Expand in fish body suction back; By microbial contamination in the melt water etc.Vacuum thawing is to utilize in the vacuum chamber water vapour to thaw freezing the fish surface latent heat of being emitted that condenses, and its shortcoming is that the defrosting food outward appearance is not good, and the cost height.Electric heating device comprises that far infrared radiation is thawed, high-pressure electrostatic thaws and the electric heating device of different frequency.Wherein, the existing certain application in meat products thaws at present of far infrared radiation deforst technique, its radiation penetration depth depends on the structure and the character of fish body, generally can reach 0.1mm～2mm.This method exists a very big problem to be exactly: when the center temperature reached phase transformation, the food surface temperature raise too many, and oversize in high temperature (20 ℃) time of staying, made food be subjected to action of microorganisms easily and rotten even dehydration, slaking.Thereby should select the Low Temperature Far Infrared pharoid as thermal source when producing using, and food surface should have the cryogenic media protection, circulates at food surface as the air that adopts low temperature.Low frequency deforst technique requirement food surface is smooth, internal component is even, otherwise the phenomenon of loose contact or hot-spot can occur.The weak point of microwave thawing is to be not suitable for thawing fully.This is because the hydrone in the food material could absorb microwave energy after only thawing in a large number; And it is low for the hydrone absorption microwave ability of crystal.During microwave thawing, if freeze the ice-out Cheng Shui in the surperficial somewhere of product, temperature rising rapidly that then should the place, even after freezing product and thawing fully, the phenomenon that surface local burns.The someone studies the course of defrosting that hot pipe technique is used for food in addition.This method is that the product center is frozen in the heat pipe insertion of certain-length, utilizes the high thermal conductivity of heat pipe to add the heating rate of quick frozen product thermal center (-tre).Its shortcoming is to cause the back food appearance that thaws not good owing to get into the cave, and is only applicable to bulk meat and freezes product.
A key link after fish body after thawing or the fresh fish section is to freeze.Common freezing method has air freezing process, air blast freezing method, contact freezing, dipping freezing process, liquid gas freezing process etc.The freezing by means of air method is to utilize the refrigerant of still air for food, in-18 ℃～-40 ℃ heat insulation guick freezing rooms, be placed on the method for freezing on the comb again by the fish body being placed directly on the cooling coil shelf that absorbs refrigerant evaporation latent heat or putting into to freeze to coil.The method freezing speed is slow, need to freeze 20h～40h, and it is relatively poor that relative additive method freezes the product quality, but drying loss is few.The air blast freezing method be will-35 ℃～-40 ℃ in freezing room cold wind with 3m/s～5m/s speed forced flow circulation, to reach the method for quick freezing purpose.The method freeze-off time shortens few, but causes the acceleration drying of fish body moisture to form too much drying loss because of wind speed is excessive.Contact freezing claims the plate freezing method again, is the direct and contacted freezing method of low-temperature metal device with the fish body, and this method chilling rate is relatively low.The dipping freezing also claims to soak freezing, is fillet to be packed to be impregnated in the low temperature liquid medium with seal of vessel again freeze.The liquid gas freezing process also claims super low temperature refrigeration agent freezing, is liquid nitrogen (boiling point-195.8 ℃) and liquid carbon dioxide (boiling point-79 ℃) cold-producing medium is directly injected into fillet, makes it the method for quick freezing.This method chilling rate is fast, simple to operate, also fast 5～6 times than plate freezing method.The freezing no drying loss of fish body is difficult for taking place oxidation and changes, but because the temperature difference is big, easily makes the fish body produce crack performance.
Up to the present, the patent that Shang Weijian is identical with the present invention and other bibliographical information.
Summary of the invention
The object of the present invention is to provide a kind of safe, sushi sashimi processing method efficiently.The present invention relates to the processing method of sushi sashimi, belong to field of processing of aquatic products, can be applicable in the aquatic products field.
Compare with conventional method, the usefulness and the advantage of this method are:
(1) the traditional fish method of thawing is to be placed in the mobile running water to thaw, and thawing time is long to cause that easily the freshness variation of material causes the finished product quality variation.The present invention is thawed under ultrasonication, and raw material outside portion and core are thawed simultaneously, thus the freshness when having realized that former state is reproduced freezing machining object unchangeably and freezed to finish; Fluctuate in the water according to the ultrasonic vibration generation and thaw, utilize the ultrasonic cavitation effect in liquid, produce moment high temperature and temperature alternating variation, instantaneous pressure and pressure change, some bacterium is caused death, virally inactivated, even some less cells of microorganisms walls of volume are destroyed, thereby remove attached to the microorganism on the fillet etc.Compare with microwave thawing, ultrasonic wave thaws and can avoid thawing district's " slaking " effectively, thereby makes sushi sashimi that long shelf life be arranged.
(2) the present invention is before fish is cutd open sheet, and the matting after truncating, scaling adopts ultrasonic wave and thimerosal synergy, effective degerming when finishing cleaning.
(3) the present invention adopts dipping freezing processing sushi sashimi, simultaneously ultrasonic technology is used for the refrigerating process of fillet.Its usefulness is the intensified by ultrasonic wave heat and mass transfer process, has shortened cooling time, has improved production efficiency; Utilize hyperacoustic cavitation mechanism, mechanical wave to promote crystallization nucleation, the distribution of control crystal particle diameter improves freezing fillet quality etc. thereby suppress big ice crystal generation.In freezing process, introduce ultrasonic wave, can realize quick freezing and improve effectively freezing the product quality, reduce the sex change of fish protein, increase the retentiveness of fillet, its nutrition of back and the flavor substance loss of thawing reduces, and fresh mouthfeel is maintained, and has realized " quick-frozen " truly.
The technical process that the present invention processes sushi sashimi is as follows: with fresh aquatic food the squama fish being arranged is raw material, by check and accept, frozen water is store temporarily, preliminary treatment, or with freezing the squama fish is arranged is raw material, thaw, again by truncating, scale, ultrasonic cleaning, cuing open sheet, repair, choose operations such as worm, deburring, cleaning, ultrasound frozening, classification, plating water glaze, packing, metal detection, cold storage processing sushi sashimis in advance.
The process CCP comprises the following aspects:
1. freeze pre-treatment
(1) raw material is checked and accepted: check and accept and buy the satisfactory raw material fish of quality from plant or supplier.
(2) frozen water is store temporarily: the fresh feed live fish is put into the low temperature frozen water, make it enter comatose state, the temporary transient storage.
(3) preliminary treatment: comprise bloodletting, decaptitate, go internal organ and frozen water cleaning etc.
(4) freeze, cold storage: as directly not processing, need that raw material is freezed back cold storage and handle.
(5) freezing raw material: general over and done with head, go tripe to handle.
(6) raw material outbound, thaw: from the cold storage storehouse, take out raw material to the field that thaws, in thawing vat, thaw with ultrasonic wave effect current downflow ethanol water, concentration of alcohol is 15%～25%, the thawing solution temperature is lower than 15 ℃, ultrasonic frequency 20kHz～100kHz, the ultrasonic wave electrical power is 500W～1000W, ultrasonic thawing time is 10min～15min, to fish half thawed state, fish body temperature degree-5 ℃～0 ℃.All the other processing are identical with fresh fish.
(7) truncate, scale, clean: the raw material after thawing excises afterbody at once, and device is removed scale with scaling; Or manually scale,, to scale in regular turn along dorsal fin to head according to the fish head with left hand from tail, scale is collected refrigeration and is used it for anything else.With capable of direct drinking the purifying waste water that is added with thimerosal (ozone of 0.12mg/L～2.5mg/L or Tween-80) under the ultrasonic wave effect, the fish that decaptitates, scales, goes internal organ is cleaned once; With the cleaning of purifying waste water, it is residual to remove thimerosal again.Used ultrasonic frequency is 20kHz～100kHz, and electrical power is 200W～500W, ultrasonic wave 2min～5min action time.
(8) cut open sheet: take off fish from conveyer belt, the fish body lies on the chopping block, and cutter under fish vertebra and topping place along the downward push broach of fish vertebra, downcuts side fillet; Downcut fillet at opposite side equally.Especially big fillet are cut into two again, and control fillet quality fills in the container of trash ice bottom the fillet dissecing under should in time be placed within prescribed limit, in time in the above and cover a spot of trash ice.Guarantee as far as possible when cuing open sheet that fillet are complete.
(9) finishing (choosing worm): check and cutd open fillet, repair incomplete fillet, reject residual fish-bone in the flesh of fish, remove parasite.Check whether fillet have belly and fish-bone,, guarantee that the edge of a knife is smooth if any cutting away, curved from fish tail to an edge of a knife.
(10) deburring: the product of deburring can obtain higher price on market.With special utensil, pull out along the direction of thorn.This operation should arrange the special messenger to check whether deburring is thorough.
(11) clean (adding antioxidant), control water: clean with frozen water earlier, after draining again the sodium isoascorbate frozen water solution with 0.3% clean, control water.During sabot, fillet are answered marshalling.
2. freeze to handle
Fillet are put into freezing liquid, in freezing liquid, apply the ultrasonic wave effect, carry out the freezing fillet of infusion process under the ultrasonic wave effect, ultrasonic frequency is 20kHz～1MHz, and electrical power is 40W～200W, and ultrasonic freeze-off time is 5min～15min, frozen liq is 45%～60% ethanolic solution, the frozen liq temperature is-30 ℃～-50 ℃, directly contacts with fillet for avoiding liquid refrigerant, earlier fillet is packed before freezing.Cooling time is 5min～15min.
3. freeze post processing
(1) classification: with the sheet is the unit electronic scale weighing, according to customer requirement fillet is divided into different size.
(2) plating water glaze: with 0.1%～0.4% sodium isoascorbate frozen water solution plating water glaze.Plating water glaze thickness notes repairing the irregular piece that freezes of outward appearance during plating water glaze more than 1mm.
(3) packing: packing must guarantee to carry out in the low temperature environment below-5 ℃.Packing shop 1h before packing must open the ultraviolet lamp sterilization, and all packings all will regularly be sterilized with Work tool, staff's work clothes, shoes and hats, hand, and not wrong level is noted in necessary sanitation and hygiene of packing materials and precooling.
(4) metal detection: packaged product is placed on the detection of the enterprising row metal fragment of the conveyer belt that metal detector is housed.
(5) cold storage: the carton of packing into rapidly, case is outer must indicate the name of an article, specification, net weight, factory's name, code name, lot number, date of manufacture etc., and goes into the cold storage storehouse rapidly, storage temperature is below-18 ℃.Finished product should identify clear, presses different brackets, specification, batch stacking, puts neat.Sanitation and hygiene in the storehouse can not be deposited other food of peculiar smell.
Sushi sashimi quality according to this method processing meets the following requirements.
(1) aesthetic quality
The aesthetic quality requires to see Table 1.
Table 1 aesthetic quality requirement
(2) physical and chemical quality
Physical and chemical quality should meet table 2 regulation.
The requirement of table 2 physical and chemical quality
(3) safety and sanitation quality
The safety and sanitation index should meet the regulation of table 3.
The requirement of table 3 safe mass
Description of drawings
Accompanying drawing is sushi sashimi processing process figure.
The specific embodiment
Example one
With fresh porgy is raw material, after the frozen water storage temporarily, lives and kills bloodletting, cleans blood stains, impurity, decaptitates, and removes internal organ, truncates, scales.Capable of direct drinking purifying waste water with the ozone that is added with 0.12mg/L under the ultrasonic wave effect cleaned once; With the cleaning of purifying waste water, it is residual to remove ozone again.Used ultrasonic frequency is 20kHz, and electrical power is 200W, ultrasonic wave 2min action time.Afterwards, cut open sheet, finishing, choose worm, deburring is cleaned with frozen water earlier, clean with 0.3% sodium isoascorbate frozen water solution after draining, control water is put into 45% ,-30 ℃ of ethanol freezing liquid with fillet again, freezing fillet under the ultrasonic wave effect, ultrasonic frequency are 20kHz, and electrical power is 80W, ultrasonic freeze-off time is 13min, and classification then is with 0.3% sodium isoascorbate frozen water solution plating water glaze, packing is carried out metal detection and chilled storage.The product quality that processes according to the method described above meets table 1, table 2, table 3 quality requirement.
Example two
With freezing porgy is raw material, in thawing vat, thaw with ultrasonic wave effect current downflow ethanol water, concentration of alcohol is 15%, and the thawing solution temperature is lower than 15 ℃, ultrasonic frequency 20kHz, the ultrasonic wave electrical power is 500W, ultrasonic thawing time is 10min, to fish half thawed state, and fish body temperature degree-5 ℃～0 ℃, impurity elimination such as truncate then, scale is handled, and cleans once with capable of direct drinking the purifying waste water of the ozone that is added with 0.15mg/L under the ultrasonic wave effect; With the cleaning of purifying waste water, it is residual to remove ozone again.Used ultrasonic frequency is 25Hz, and electrical power is 250W, ultrasonic wave 3min action time.Afterwards, cut open sheet, finishing, choose worm, deburring is cleaned with frozen water earlier, clean with 0.3% sodium isoascorbate frozen water solution after draining, control water is put into 50% ,-40 ℃ of ethanol freezing liquid with fillet again, freezing fillet under the ultrasonic wave effect, ultrasonic frequency are 40kHz, and electrical power is 100W, ultrasonic freeze-off time is 8min, and classification then is with 0.3% sodium isoascorbate frozen water solution plating water glaze, packing is carried out metal detection and chilled storage.The product quality that processes according to the method described above meets table 1, table 2, table 3 quality requirement.
Example three
With fresh Tilapia mossambica is raw material, after the frozen water storage temporarily, lives and kills bloodletting, cleans blood stains, impurity, decaptitates, and removes internal organ, truncates, scales.Capable of direct drinking purifying waste water with the Tween-80 that is added with 0.13mg/L under the ultrasonic wave effect cleaned once; With the cleaning of purifying waste water, it is residual to remove Tween-80 again.Used ultrasonic frequency is 40kHz, and electrical power is 300W, ultrasonic wave 4min action time.Afterwards, cut open sheet, finishing, choose worm, deburring is cleaned with frozen water earlier, clean with 0.3% sodium isoascorbate frozen water solution after draining, control water is put into 50% ,-45 ℃ of ethanol freezing liquid with fillet again, freezing fillet under the ultrasonic wave effect, ultrasonic frequency are 80kHz, and electrical power is 100W, ultrasonic freeze-off time is 6min, and classification then is with 0.3% sodium isoascorbate frozen water solution plating water glaze, packing is carried out metal detection and chilled storage.The product quality that processes according to the method described above meets table 1, table 2, table 3 quality requirement.
Example four
With freezing Tilapia mossambica is raw material, in thawing vat, thaw with ultrasonic wave effect current downflow ethanol water, concentration of alcohol is 15%, and the thawing solution temperature is lower than 15 ℃, ultrasonic frequency 40kHz, the ultrasonic wave electrical power is 600W, ultrasonic thawing time is 8min, to fish half thawed state, and fish body temperature degree-5 ℃～0 ℃, impurity elimination such as truncate then, scale is handled, and cleans once with capable of direct drinking the purifying waste water of the ozone that is added with 0.18mg/L under the ultrasonic wave effect; With the cleaning of purifying waste water, it is residual to remove ozone again.Used ultrasonic frequency is 80kHz, and electrical power is 300W, ultrasonic wave 5min action time.Afterwards, cut open sheet, finishing, choose worm, deburring is cleaned with frozen water earlier, clean with 0.3% sodium isoascorbate frozen water solution after draining, control water is put into 60% ,-50 ℃ of ethanol freezing liquid with fillet again, freezing fillet under the ultrasonic wave effect, ultrasonic frequency are 20kHz, and electrical power is 40W, ultrasonic freeze-off time is 7min, and classification then is with 0.3% sodium isoascorbate frozen water solution plating water glaze, packing is carried out metal detection and chilled storage.The product quality that processes according to the method described above meets table 1, table 2, table 3 quality requirement.
Above embodiment has provided preferred operations process of the present invention and method, but particular content of the present invention is not subjected to the limitation of embodiment.
Claims (7)
1. the processing method of a sushi sashimi, it is characterized in that: with fresh aquatic food the squama fish being arranged is raw material, by check and accept, frozen water is store temporarily, preliminary treatment, or with freezing the squama fish is arranged is raw material, ultrasonic the thawing of going ahead of the rest is again by truncating, scale, ultrasonic cleaning, cuing open sheet, repair, choose operations processing sushi sashimis such as worm, deburring, cleaning, ultrasound frozening, classification, plating water glaze, packing, metal detection, cold storage.
2. the processing method of a kind of sushi sashimi as claimed in claim 1 is characterized in that: raw material is fresh aquatic food or freezingly squama seawater fish is arranged or the squama fresh-water fishes are arranged, as porgy, perch, Tilapia mossambica.
3. the processing method of a kind of sushi sashimi as claimed in claim 1, it is characterized in that: when raw material is frozen fish, ultrasonic the thawing of need going ahead of the rest, defreezing method is: thaw with ultrasonic wave effect current downflow ethanol water in thawing vat, concentration of alcohol is 15%～25%, the thawing solution temperature is lower than 15 ℃, ultrasonic frequency 20kHz～100kHz, the ultrasonic wave electrical power is 500W～1000W, ultrasonic thawing time is 10min～15min, to fish half thawed state, fish body temperature degree-5 ℃～0 ℃.
4. the processing method of a kind of sushi sashimi as claimed in claim 1 is characterized in that: the ultrasonic cleaning method that cuts open before the sheet is: clean once with capable of direct drinking the purifying waste water that is added with thimerosal (ozone of 0.12mg/L～2.5mg/L or Tween-80) under the ultrasonic wave effect; With the cleaning of purifying waste water, it is residual to remove thimerosal again.Used ultrasonic frequency is 20kHz～100kHz, and electrical power is 200W～500W, ultrasonic wave 2min～5min action time.
5. the processing method of a kind of sushi sashimi as claimed in claim 1 is characterized in that: before the fillet ultrasound frozening, the sodium isoascorbate frozen water solution with 0.3% cleans fillet.
6. the processing method of a kind of sushi sashimi as claimed in claim 1 is characterized in that: adopt the freezing fillet of ultrasonic promotion liquid infiltration quick freezing (abbreviation ultrasound frozening).The method of ultrasound frozening is: fillet are put into 45%～60% ,-30 ℃～-50 ℃ ethanol freezing liquids, and freezing fillet under the ultrasonic wave effect, ultrasonic frequency is 20kHz～1MHz, and electrical power is 40W～200W, and ultrasonic freeze-off time is 5min～15min.
7. the processing method of a kind of sushi sashimi as claimed in claim 1 is characterized in that: after fillet freeze, with 0.1%～0.4% sodium isoascorbate frozen water solution plating water glaze.
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