The fresh-water fishes deodorization technology
Technical field
The present invention relates to the fresh-water fishes process technology, relate in particular to a kind of fresh-water fishes and slough the fishy smell technology.
Background technology
China is aquatic products big producing countries, and output of aquatic products accounts for about 40% of Gross World Product, occupies the first in the world, and the output that cultivates fresh water fishes accounts for the world's 73% of total output that cultivates fresh water fishes.Since the eighties of last century the nineties, China's processing of aquatic products has already had significant progress, but compared with developed countries, still has a lot of deficiencies.At present, the fresh-water fishes processing and utilization rate of China has only about 10%, this wherein greatly reason cause because of the serious fishy smell of fresh-water fishes.
The main cause that fishlike smell forms has three: microorganism, enzyme effect or autoxidation that fresh fish causes owing to unsuitable processing and storage; Fish is to the absorption from the VOC of outside; Accumulate in vivo from diet of fish or the material in its living environment.The material that constitutes fishlike smell mainly contains volatile salts base class (comprising nitrogen, trimethylamine, dimethylamine and various amine), volatility lower fatty acid (as formic acid, acetate, propionic acid, valeric acid etc.), volatile carbonyl compound (as low molecule aldehyde, acetone etc.), volatile sulfur compound (as hydrogen sulfide, methyl mercaptan, dimethyl sulfide etc.) and this five classes material of the non-carbonyls of volatility (as alcohol, phenol).
Resolve this problem of removal of fresh-water fishes fishy smell, for making full use of the fresh-water fishes resource, quicken the internationalization process of China's fresh water industry, promote the international competitiveness of China's freshwater product, accelerate the paces of building a well-off society in an all-round way in the rural area, have crucial meaning.But it is ripe that existing fresh-water fishes go the technology of raw meat is that all right, relies on local method to process slightly mostly, but is difficult to the effect that reaches desirable.
Summary of the invention
Technical problem solved by the invention is to provide a kind of fresh-water fishes deodorization technology, to solve the shortcoming in the above-mentioned background technology.
Technical problem solved by the invention realizes by the following technical solutions:
Described fresh-water fishes deodorization technology, be to utilize some spices such as purple perilla, ginger and flavoring that the flesh of fish is handled, the taste that adds mutton simultaneously improves, their taste is combined, and the drying of pickling with the raw material fish of the pre-treatment by the raw material fish, raw material fish reaches the effect of sloughing fishy smell.
The fresh-water fishes concrete steps are as follows:
1, raw material fish pre-treatment: fresh and alive fresh-water fishes are cleaned up, under 10~18 ℃ of conditions, decaptitate, go internal organ.
(1) decaptitate: fresh fish is decaptitated through after cleaning.
(2) remove internal organ: go out cutter from the 4~5cm of fish tail portion, cut off, fish guts is removed, guard against frighten seriously along ridge to the head of fish;
(3) clean: the fish that will cut open is put into clear water, foreign material such as the black film on the flush away fish body, fish bits, blood stain;
(4) section and classification: different according to raw material fish products kind and processing method, adopt different cutting methods to cut into slices.Before the section fish ridge meat, fish belly meat, steck, fish tail, fish-bone are placed respectively, for pickling and the following process operation is got ready.
2, pickling of raw material fish:
(1) handles mutton with chymotrypsin: after washed mutton is rubbed processing, add 37~40 ℃ of pure water, the water yield and mutton are 10: 1, add chymotrypsin 3~every kilogram of mutton of 50,000 units again, under 40 ℃ of conditions, handled 90~120 minutes, be settled to every kilogram of mutton of 10L after boiling, this mutton soup is standby.
(2) producing of sheep bone (meat) extract: sheep bone proportionally: mutton soup=1: 3~6, add dried purple perilla 0.02~0.04%, white pepper powder 0.01~0.03%, anistree 0.02~0.04%, cassia bark 0.02~0.04%, capsicum 0.02~0.04%, Chinese prickly ash 0.02~0.04%, the normal pressure infusion was filtered after 3~4 hours, add ethyl maltol 0.01%, high-pressure homogeneous then, homogenization pressure 40~50MPa makes sheep bone (meat) extract.Described percentage accounts for the ratio of extract total amount for it.
(3) preparation of pickling liquid: salt 3~5%, white sugar 2~4%, cooking wine 1.5~3%, ginger powder 0.2%, sheep bone (meat) extract 3~5% are made into pickling liquid add in the flesh of fish, adopt type of respiration (vacuum of utilization changes) tumbler that pickling liquid is fully infiltrated in the flesh of fish.Described percentage accounts for the ratio of flesh of fish amount for it.
(4) pickling process parameter: 10~18 ℃ of temperature, salting period 6~24 hours.
3, the drying of raw material fish: after the flesh of fish that will pickle drains, the drying operation, the final water content of product is 20~30%.
Beneficial effect
Fresh-water fishes provided by the invention take off in the raw meat new technology, the combination of sheep bone (meat) soup and flavouring is used, effectively reduce the fishy smell of fresh-water fishes goods, make the local flavor of fresh-water fishes goods obtain very big improvement, thereby can effectively cover the bilgy odour of fresh-water fishes goods, thereby improve the quality of product.
The specific embodiment
Give an actual example below and describe the present invention.
The concrete steps of fresh-water fishes deodorization technology are as follows:
1, raw material fish pre-treatment: fresh and alive fresh-water fishes are cleaned up, under 10~18 ℃ of conditions, decaptitate, go internal organ.
(1) decaptitate: fresh fish is decaptitated through after cleaning.
(2) remove internal organ: go out cutter from the 4~5cm of fish tail portion, cut off, fish guts is removed, guard against frighten seriously along ridge to the head of fish;
(3) clean: the fish that will cut open is put into clear water, foreign material such as the black film on the flush away fish body, fish bits, blood stain;
(4) section and classification: different according to raw material fish products kind and processing method, adopt different cutting methods to cut into slices.Before the section fish ridge meat, fish belly meat, steck, fish tail, fish-bone are placed respectively, for pickling and the following process operation is got ready.
2, pickling of raw material fish: get the raw material fish of 10kg, carry out curing process through handling.
(1) handle mutton with chymotrypsin: with mutton 1kg is example, after meat grinder or tissue mashing machine's processing, add 37~40 ℃ pure water 10kg, add chymotrypsin 40,000 units, handled under 40 ℃ of conditions 100 minutes, being settled to 10 liters after boiling, to make mutton soup standby.
(2) producing of sheep bone (meat) extract: sheep bone proportionally: mutton soup=1: 4, in the 10kg mutton soup, add sheep bone 2.5kg, add dried purple perilla 2g again, white pepper powder 1g, anistree 2g, cassia bark 2g, Chinese prickly ash 2g, the normal pressure infusion was filtered after 3 hours, add ethyl maltol 1g, high-pressure homogeneous then, homogenization pressure 40~50MPa makes sheep bone (meat) extract.
(3) preparation of pickling liquid: salt 500g, white sugar 400g, cooking wine 150g, ginger powder 50g, sheep bone (meat) extract 500g are made into pickling liquid add in the 10kg flesh of fish, adopt the type of respiration tumbler that pickling liquid is fully infiltrated in the flesh of fish.
(4) pickling process parameter: 18 ℃ of temperature, salting period 20 hours.
3, the drying of raw material fish: after the flesh of fish that will pickle drains, the drying operation, the final water content of product is 25%.
More than show and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that describes in the foregoing description and the specification just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.