CN102100373B - Method for preparing smoked turbot fillets - Google Patents
Method for preparing smoked turbot fillets Download PDFInfo
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- CN102100373B CN102100373B CN2010105863593A CN201010586359A CN102100373B CN 102100373 B CN102100373 B CN 102100373B CN 2010105863593 A CN2010105863593 A CN 2010105863593A CN 201010586359 A CN201010586359 A CN 201010586359A CN 102100373 B CN102100373 B CN 102100373B
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Abstract
The invention relates to a method for preparing smoked turbot fillets, which comprises the following steps of: cultivating food raw materials temporarily, sacrificing, peeling skin off, slicing, pickling, drying, smoking, drying again, finishing, freezing quickly, probing by using gold and boxing, wherein the temperature of the food which is dried twice and smoked is below 20 DEG C; performing special seasoning by using pickling solution of table salt, granulated sugar and water; and selecting a high-quality hardwood jujube sawdust smoking material with low resin content, and smoking at the cold smoking temperature of below 20 DEG C according to the conventional process for smoking fish. By the method, the primary taste essence of turbot can be kept, damage to nutritional ingredients is minimum, and the method is safe and sanitary; and characteristic smoked fish products which are delicious in taste, tender in meat quality and golden yellow in color and luster can be produced, wherein the content of benzopyrene (a) in the products is 0.1ug/kg and is far below the limit standard, which is specified by GB7104-94, of smoked fish, namely is less than or equal to 5ug/kg, and the smoked turbot fillets do not contain clostridium botulinum by detection.
Description
Technical field:
The present invention relates to the aquatic food process technology, is a kind of method that is processed into the sootiness section of oppressing turbot.
Background technology:
Turbot has medical value, and nature and flavor are sweet flat, and the merit of qi-restoratives, invigorating the spleen, beneficial gas is arranged; Being used for diseases such as weakness due to chronic disease, malnutrition, splenasthenic diarrhea, insufficiency of lung-QI,deficiency of lung-QI, gastrointestinal disorder, cough asthma due to excessive phlegm, agalactosis, also is internal lesion caused by overexertion, weakling's dietotherapy invigorant, and the thick matter of its meat is good, exquisiteness is delicious, spur is few, visceral mass is little, dressing percentage is high; Abundant colloid is contained on the fin limit, mouthfeel is smooth moistens, and shirt rim of approximate soft-shelled turtle and the local flavor of sea cucumber are arranged, and nutritive value is very high; Be desirable health care and beauty food; But except that eating raw Cheng Gan, seasoned, smoke fish etc., liked by the consumer, market is very wide; Economic worth is very high, and Chinese northerner is described as in the famous and precious fish first of " flounder two mirrors (silvery pomfret) three soles (Cynoglossus semilaevis) ".
Present domestic sootiness fish mainly are yellow croaker, hairtail, silver carp, Tilapia mossambica, cod etc., the patent that does not all have relevant turbot fillet to smoke, and the relevant fish patent of smoking has:
(1) ' fumigating method of a kind of silver carp ' (application number CN92106013.0) of Wonder closed in the ShenYang, Liaoning Province city; Be the silver carp of handling to be put in the thick gravy of being converted by seasoning matter pickle 1-3h, and then the dried fish that will pickle is dry, it is ripe to explode, and puts into monosodium glutamate solution and floods; Redrying; At last that redrying is intact silver carp is put into smoked case, smokes 3-10min with brown sugar, tealeaves, shaping, packing.Advantage is to smoke silver carp meat not have bilgy odour, spinelet carbonization, mouthfeel good, can smoke into Shanghai smoked fish, poor scent fish, pungent smoked fish.Shortcoming is that brown sugar tealeaves is not so good as to smoke with few hard woods of resin such as jujube wood, poplar, mahoganies, can not give fish the extraneous special local flavor of smoking; With silver carp through fried ripe, be easy to generate BaP after smoking, but do not have the detection index of BaP.
(2) bright ' a kind of method of smoking fish ' (number of the applying for a patent CN03111329.X) of Harbin City, Heilongjiang Province city Lee state; Be that the fish layering is placed in the container, every layer is added the salt that salt and flavouring carry out 20-30h and soaks processing, and the fish of soaking processing through salt is placed on and carries out desalting processing 10-15h in the water; Under the environment that ventilates, carry out the air-dry processing of 8-12h; Fish after the air-dry processing is placed in the room that fire-cures, under 28-35 ℃ temperature, carries out the processing of smoking of 5-10h with cigarette and process product; Advantage is not destroy the nutritional labeling of fish, and the lymphogranuloma inguinale sense of smoking out is good, is of high nutritive value, and can preserve for a long time; Shortcoming is to carry out different fumigating methods according to dissimilar fishes, and does not have the safety detection index.
(3) Lee of Nanhai Aquatic Inst., Chinese Aquatic Scientific Research Inst come, ' a kind of Tilapia Fillet smoke processing method ' (application number CN200710027490.4) of Yang Xianqing etc.; Be that the fillet that clean up are flooded sootiness 5-10min with smoke solution under 20-30 ℃ temperature; Be placed in special-purpose Fumigator inner drying 20-40min equably; Reach 15-25 ℃ to the fillet central temperature, then at the 20-30 ℃ of sootiness 20-40min that sprays, again at 20-30 ℃ of dry 3-60min.Advantage is that to smoke in the Tilapia Fillet BaP residual quantity low good with product special flavour, golden yellow color, and smoke is strong, organizes tender degree suitable.Shortcoming is to be easy to generate clostridium botulinum (the malicious temperature range of the righttest product is 20-35 ℃).
(4) the Hangzhou, Zhejiang province city wear that will is far away, Wang Honghai ' a kind of processing methods of cultured fishes sootiness goods ' (application number CN200810008674.0); Be will cut open that fish body and function salt after killing is pickled, seasoning 0.5h-3 days; Bake out temperature is that 20 ℃-50 ℃ following times are 2h-2 days, 20 ℃-100 ℃ of sootiness temperature time 0.5h-5 days, sterilization then; Temperature is 115 ℃ of-121 ℃ of time 15-60min, external packing again, 0 ℃-8 ℃ refrigerations ,-23 ℃ of quick-frozens.Advantage is that sterilization is thorough.Shortcoming is that oven dry, sootiness temperature, time range are too big, is difficult to confirm, does not have the safety and sanitation index to detect besides.
(5) during the Yang Xian of Donghai Aquatic Products Inst., China Aquatic Science Research Academy, ' processing method of fumigated anchovy fillets ' (patent No. CN200810037280.8) of Xu Zhong, Guo Quanyou; Be to adopt seasoning and dried fish meat sheet are dipped in the liquid sootiness preparation of 4%-6% liquid; Pull out and place about 4h, carry out far infrared heat treatment again; Far infrared heat treatment adopts 180-200 ℃ of far infrared to bake about 4min.Advantage is to improve the color of fumersion goods.Shortcoming is that the too high flesh of fish that makes easily of temperature is overdone.
(6) Chen Sheng of Nanhai Aquatic Inst., Chinese Aquatic Scientific Research Inst army, Lee come good etc. ' a kind of eel smoke processing method ' (application number CN200910036701.X): be that to carry out seasoning after the eel raw material is cleaned pickled; In smoke solution, carry out sootiness, air-dry, adopt smoke solution spray sootiness, cooling again.Advantage is that the residual quantity of raciness, BaP is lower, has guaranteed the edible safety of smoked eel product.Shortcoming is to be easy to generate clostridium botulinum (the malicious temperature range of the righttest product is 20-35 ℃).
Summary of the invention:
The technical issues that need to address of the present invention provide a kind of turbot original flavor marrow that supplies to keep, and nutritional labeling is destroyed minimum, and the turbot smoked fish sheet preparation method of safety and sanitation.
The present invention realizes through following technical method:
Its method step is: support temporarily, live and kill, peeling, hack, pickled, dry, sootiness, drying, finishing, quick-frozen, gold spy again, case.
Described foster temporarily: the above turbot of 2kg is placed in the storage pond, holding pond and supports fresh pollution-free, the no extravasated blood of raw material temporarily.
Described work is killed: bloodletting is decaptitated except that internal organ, and perennial draingage is cleaned hemostasis in surperficial mucus and the abdominal cavity.
Described peeling: remove ear fin, abdomeinal fin, pectoral fin with cutter, peel fish-skin then, article temperature-1 ℃.
Described hacking: the fish body opened be two and tell fishbone that thoroughly cleaning requirement does not have the extravasated blood free from admixture.
Described pickled: dip time 17-20h, the part by weight of pickled fillet and pickling liquid is: fillet: pickling liquid=10: 7.
Described pickling liquid is formed and content: pickling liquid consists of: water, salt, granulated sugar.Maceration extract content: water, salt, granulated sugar part by weight 6: 3: 1.
Described drying: fillet push air-dry machine, time 2.5h, 17 ℃ of design temperatures.
Described sootiness: 20 ℃ of smokehouse design temperatures, choose jujube wood chip sootiness 3h and leave standstill 1h, make 19 ℃ of flesh of fish center article temperature.
Described dry again: as to put into air-dry machine and carry out redrying, time 8h, 18 ℃ of temperature.
Described finishing: repair except that back side tunica albuginea, yellow fat meat, remove the meat redly of partly trying one's best not.
Described quick-frozen: freeze central temperature＜-18 ℃ below-30 ℃ rapidly.
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.
Beneficial effect of the present invention:
1, the present invention directly uses the pickling liquid of salt, granulated sugar and water to carry out the characteristic seasoning; This characteristic taste turbot smokes that product color is golden yellow, smoke is strong, fine and tender taste, delicious U.S.A, raw meat is not oiliness; Be very distinctive smoked fish, have the vast market benefit.
2, the present invention carries out before and after smoking to turbot flesh of fish section that three sections low temperature (16 ℃-19 ℃) are smoked, drying; Major advantage: the one, utilize low temperature to smoke and slowly push the jujube banksia rose in the flesh of fish; The feasible flesh of fish is not by smoked ripe; Elasticity still can keep the original flavor marrow of the turbot flesh of fish, and nutritional labeling is destroyed minimum; The 2nd, select cold smoking and twice low temperature drying, product BaP (a) content is 0.1ug/kg, well below the limit standard of smoking fish≤5ug/kg of GB7104-94 regulation, and does not produce clostridium botulinum, has guaranteed the safety of products health.
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, smoke processing through the further characteristic to turbot, by smoked fully ripe, elasticity still can not keep turbot original flavor marrow to the flesh of fish, and nutritional labeling is destroyed minimum, safety and sanitation simultaneously.Turbot fine and tender taste, delicious U.S.A, mouthfeel are good, receive deeply to like both at home and abroad, and what especially process freezingly smokes fish and extremely sell well in market abroad, can obtain favorable economic benefit.
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 " and " Inst of Huanghai Sea Marine Products, Chinese Academy of Aquatic Product Science scientific base ").More than the live body turbot specification requirement 2kg, after overcharging the transportation of low-temperature bubbles foam case, be placed on earlier and carry out in the storage pond, holding pond supporting temporarily, place to be processed smoking such as subsequent use.
Its method step is: support temporarily, live and kill, peeling, hack, pickled, dry, sootiness, drying, finishing, quick-frozen, gold spy again, case.
1, support temporarily: the above turbot of purchase 2kg is placed in the storage pond, holding pond and supports fresh pollution-free, the no extravasated blood of ingredient requirement temporarily.
2, live extremely: bloodletting is thorough, and the complete fish head of cutting off gills simultaneously, and perennial draingage is cleaned hemostasis in surperficial mucus and the abdominal cavity; The fish head cleans up, and the draining list freezes, and is for use.
3, peeling: sterilization is 10 seconds in the 100PPM disinfectant; Flushing with clean water; Earlier remove ear fin, abdomeinal fin, pectoral fin, scratch fish-skin from the beginning to the end along fish body back, belly midline position then, from first to last peel fish-skin with pliers at last with cutter; Notice during peeling that skin tries not to be with meat, article temperature-3 ℃--1 ℃.
4, hack: special use is hacked cutter and is hacked to three pieces and unload, and hacks smoothly completely, and middle bone band meat is few; Pare off abdomen bone, stomach fat meat and fin base portion brown meat, correction is smoothly complete, can not be broken; Choose and remove parasite, debug is thorough, and flowing water cleans.
5, pickled: as to smoke fish experience and taste for many years according to our company, select the maceration extract proportioning, and select dip time 17-20h, fillet: liquid=10: 7, maceration extract is wanted mixing, and freezer is placed dipping, 5 ± 2 ℃ of the temperature of freezer.Flowing water is cleaned the remained on surface flavoring, and is thoroughly clean, and draining is dry more a little.The maceration extract proportioning is very important to product special flavour, thus to carry out flavor evaluation, to select optimum value.
(ratio is respectively A to the Different Weight ratio sugared according to salt
1Be 1: 0, A
2Be 1: 1, A
3Be 2: 1, A
4Be 3: 1, A
5Be 4: 1) carry out the trial-production of 5 kinds of products, assess according to fuzzy matrix, confirm the ratio mode of best product.The factor flavour of at first definite subjective appreciation, smell, tissue, color and luster etc.; The scoring of employing hundred-mark system, the weight allocation of each factor in overall are carried out weight allocation with normalization method and are confirmed as follows: (1) flavour 60 minutes according to expertise; (2) smell is 25 minutes; (3) tissue is 10 minutes, and (4) color and luster 5 minutes please the professional person carry out sensory evaluation scores respectively.Each factor is expressed as vector in will showing, i.e. set of factors vector U={u
1, u
2, u
3, u
4, carry out F={f after the weight allocation with normalization method
1, f
2, f
3, f
4, f
1+ f
2+ f
3+ f
4=1; Through setting up matrix R, constitute evaluation set E=FR={e at last
1, e
2, e
3, e
4, choose the maximum max among the E, promptly be optimum product.
The sensory evaluation value of table 1 different salt sugar ratio dipping turbot
To the fuzzy matrix overall merit of turbot product foundation, according to set of factors vector U={u
1, u
2, u
3, u
4Carry out weight allocation F={0.60 behind the normalizing, and 0.25,0.10,0.05} according to each factor standard feature, in certain control range, sets specific formulation with reference to the requirement that index is the bigger the better, for flavour u
1Judgement schematics has z
1(x)=(x-30)/(60-30)=(x-30)/30,30＜x＜60 wherein; , 60＜x＜90 wherein; For smell u
2Judgement schematics has z
2(x)=(x-10/ (25-10)=(x-10)/15, wherein 10＜x＜25; For organizing u
3Judgement schematics has z
3(x)=(x-0)/(10-0)=x/10, wherein 0＜x＜10; For color and luster u
4Judgement schematics has z
4(x)=(x-0)/(5-0)=x/5, wherein 0＜x＜5.Ask for the judge matrix value of each factor, structural matrix R carries out blurring mapping then, obtains evaluation set E, and is as follows:
So evaluation set
Select common matrix multiplication: E for use
j=∑ F
iR
Ij=0.4870,0.3166,0.3931,0.5900,0.2735}.The E value is big more, and quality is good more, so A
4Be optimum, best in the time of should selecting salt sugar ratio to be roughly 3: 1 (weight ratio, the ratio of surplus water are 6), can give prominence to the original flavor marrow of product.
6, drying: the fillet flesh noodles is put up on air-dry double-edged fine-toothed comb, pushed air-dry machine, time 2.5h, 17 ℃ of design temperatures.
7, sootiness: the fillet flesh noodles is put up on the sootiness double-edged fine-toothed comb, pushed sootiness in the fumigator, choose distinctive jujube wood chip at sunshine; Resinous few high-quality hardwood is smoked material, smokes the technology of fish according to tradition, selects sootiness 3h; Leave standstill 1h, 19 ℃ of fish body center article temperature, 20 ℃ of smokehouse design temperatures.
8, dry again: as to put into air-dry machine and carry out drying, select time 8h, 18 ℃ of temperature.
9, finishing: repair except that back side tunica albuginea, yellow fat meat, sheet shape are complete, remove part meat redly not as far as possible.Manual section 10g/ sheet, 12cm*4cm, thick 3-4mm, meat tangent plane 4-5cm.20 pieces/P, 4 layers of 5 pieces of/layer *, every interlayer dottle pin sheet, pallet vacuum bag specification 300*200mm.
10, quick-frozen: the dress vacuum bag seals, every piece of packaging material 600*260mm vacuum bag, and heat seal does not firmly have wrinkle, freezes central temperature＜-18 ℃ below-30 ℃ rapidly.
11, gold is visited: metal detector inspection metal impurities, Fe ∮＜1.5mm, SUS ∮＜2.5mm.
12, vanning refrigeration: in reward 2 years time limits of flavor, standard that freezer is liftoff is stored, Ku Wen＜-18 ℃.
13, detect: BaP (a) content 0.1ug/kg, well below the limit standard of smoking fish≤5ug/kg of GB7104-94 regulation; Do not detect clostridium botulinum.
Claims (2)
1. the preparation method of sootiness turbot fillet comprises temporarily and supports, lives and kill, peeling, hack, pickled, dry, sootiness, drying, finishing, quick-frozen, gold spy again, case, and it is characterized in that:
Described foster temporarily: the above turbot of 2kg is placed in the storage pond, holding pond and supports fresh pollution-free, the no extravasated blood of raw material temporarily;
Described work is killed: bloodletting is decaptitated except that internal organ, and perennial draingage is cleaned hemostasis in surperficial mucus and the abdominal cavity;
Described peeling: remove ear fin, abdomeinal fin, pectoral fin with cutter, peel fish-skin then, article temperature-1 ℃;
Described hacking: the fish body opened be two and tell fishbone that thoroughly cleaning requirement does not have the extravasated blood free from admixture;
Described pickled: dip time 17-20h, the part by weight of pickled fillet and pickling liquid is: fillet: pickling liquid=10: 7;
Described drying: fillet push air-dry machine, time 2.5h, 17 ℃ of design temperatures;
Described sootiness: 20 ℃ of smokehouse design temperatures, choose jujube wood chip sootiness 3h and leave standstill 1h, make 19 ℃ of flesh of fish center article temperature;
Described dry again: as to put into air-dry machine and carry out redrying, time 7-10h, temperature 16-19 ℃;
Described finishing: repair except that back side tunica albuginea, yellow fat meat, remove the meat redly of partly trying one's best not;
Described quick-frozen: freeze central temperature＜-18 ℃ below-30 ℃ rapidly;
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.
2. the preparation method of turbot smoked fish sheet according to claim 1 is characterized in that described turbot oppresses incomplete slaking; The composition of described pickling liquid and content: the consisting of of pickling liquid: water, salt, granulated sugar; The content of maceration extract: the part by weight of water, salt and granulated sugar is 6: 3: 1.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105863593A CN102100373B (en) | 2010-11-30 | 2010-11-30 | Method for preparing smoked turbot fillets |
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|---|---|---|---|
| CN2010105863593A CN102100373B (en) | 2010-11-30 | 2010-11-30 | Method for preparing smoked turbot fillets |
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| CN102100373B true CN102100373B (en) | 2012-11-14 |
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Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103416781B (en) * | 2013-06-21 | 2014-12-24 | 漳浦丰滋雅食品有限公司 | Manufacturing method of dried firewood fish and wooden fish flower |
| 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 |
| CN105124648A (en) * | 2015-06-19 | 2015-12-09 | 中国农业大学 | Ready-to-eat smoked sturgeon pieces and processing method thereof |
| CN106376855A (en) * | 2016-08-30 | 2017-02-08 | 通江县光泰科技发展有限责任公司 | Processing and preparation method of flavored fish |
| CN106490514A (en) * | 2016-09-29 | 2017-03-15 | 南宁海世界生物科技有限公司 | The processing method of fresh-water fishes |
| CN107212065A (en) * | 2017-05-23 | 2017-09-29 | 广东省农业科学院蚕业与农产品加工研究所 | It is a kind of to accelerate the method that dried fish is dried |
| CN107736581A (en) * | 2017-11-28 | 2018-02-27 | 渤海大学 | The preparation method that fragrant-flowered garlic spends flounder |
| CN110622888A (en) * | 2019-09-05 | 2019-12-31 | 福建铭发水产开发有限公司 | Preparation method of smoked and roasted eel |
| CN115989863A (en) * | 2021-10-18 | 2023-04-21 | 新疆鳟贵鲜食科技有限公司 | Preparation process of fumigated salmon with maple syrup taste |
| CN115989862A (en) * | 2021-10-18 | 2023-04-21 | 新疆鳟贵鲜食科技有限公司 | Making method of smoked salmon |
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| 丁德明.湖南腊鱼的加工.《内陆水产》.1994,(第10期),28. * |
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