CN102132898B - Technique for deodorizing freshwater fish - Google Patents
Technique for deodorizing freshwater fish Download PDFInfo
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- CN102132898B CN102132898B CN201110048926A CN201110048926A CN102132898B CN 102132898 B CN102132898 B CN 102132898B CN 201110048926 A CN201110048926 A CN 201110048926A CN 201110048926 A CN201110048926 A CN 201110048926A CN 102132898 B CN102132898 B CN 102132898B
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Abstract
The invention discloses a method for deodorizing freshwater fish. In the method, spices and seasonings such as purple perilla and ginger are used to process fish, mutton smell, at the same time, is added for improvement, the fish smell and the mutton smell are combined, and the deodorizing effect is achieved by pretreatment of the raw material fish, salting of the raw material fish and drying of the raw material fish. In the technique for removing fishy smell from freshwater fish, which is provided by the invention, sheep bone (mutton) soup is used in combination with flavoring spices to effectively remove the bilgy odor of the freshwater fish product and greatly improve the flavor of the freshwater fish product; therefore, the bilgy odor of the freshwater fish product can be concealed effectively and the quality of the product is improved.
Description
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 (like formic acid, acetate, propionic acid, valeric acid etc.), volatile carbonyl compound (like low molecule aldehyde, acetone etc.), volatile sulfur compound (like hydrogen sulfide, methyl mercaptan, dimethyl sulfide etc.) and these five types of materials of the non-carbonyls of volatility (like 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
The technical problem that the present invention solved is to provide a kind of fresh-water fishes to take off the method for raw meat, to solve the shortcoming in the above-mentioned background technology.
The technical problem that the present invention solved adopts following technical scheme to realize:
Described fresh-water fishes take off the method for raw meat; 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 through the raw material fish, raw material fish reaches the effect of sloughing fishy smell.
The fresh-water fishes concrete steps are following:
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, handle 90～120 minutes; Be settled to every kilogram of mutton of 10L after boiling, this mutton soup is subsequent use.
(2) producing of sheep bone and mutton extract: sheep bone proportionally: mutton soup=1: 3～6 add dried purple perilla 0.02～0.04%, white pepper powder 0.01～0.03%; Anise 0.02～0.04%, cassia bark 0.02～0.04%, capsicum 0.02～0.04%; Chinese prickly ash 0.02～0.04%, normal pressure infusion filtered after 3～4 hours, added ethyl maltol 0.01%; High-pressure homogeneous then, homogenization pressure 40～50MPa processes sheep bone and mutton 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 and mutton 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 drained, through drying process, the final water content of product was 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, thus the quality of raising product.
The specific embodiment
Give an actual example below and describe the present invention.
The concrete steps of fresh-water fishes deodorization technology are following:
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; Under 40 ℃ of conditions, handled 100 minutes, being settled to 10 liters after boiling, to process mutton soup subsequent use.
(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, added ethyl maltol 1g; High-pressure homogeneous then, homogenization pressure 40～50MPa processes 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 drained, through drying process, the final water content of product was 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 explains principle of the present invention; Under the prerequisite that does not break away from spirit and scope of the invention, the present invention also has various changes and modifications, and these variations and improvement all fall in the scope of the invention that requires protection.The present invention requires protection domain to be defined by appending claims and equivalent thereof.
Claims (1)
1. fresh-water fishes take off the method for raw meat, it is characterized in that, may further comprise the steps:
(1), the pre-treatment of raw material fish, fresh and alive fresh-water fishes are cleaned up, under 10～18 ℃ of conditions, decaptitate, remove internal organ, the foreign material on the clean fish body are cut into slices and are classified placement;
(2), pickling of raw material fish:
1. handle 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, handle 90～120 minutes; Be settled to every kilogram of mutton of 10L after boiling, this mutton soup is subsequent use;
2. producing of sheep bone and mutton extract: sheep bone proportionally: mutton soup=1: 3～6 add dried purple perilla 0.02～0.04%, white pepper powder 0.01～0.03%; Anise 0.02～0.04%, cassia bark 0.02～0.04%, capsicum 0.02～0.04%; Chinese prickly ash 0.02～0.04%, normal pressure infusion filtered after 3～4 hours, added ethyl maltol 0.01%; High-pressure homogeneous then, homogenization pressure 40～50MPa processes sheep bone and mutton extract; Described percentage accounts for the ratio of extract total amount for it;
3. the preparation of pickling liquid: salt 3～5%, white sugar 2～4%, cooking wine 1.5～3%, ginger powder 0.2%, sheep bone and mutton extract 3～5% are made into pickling liquid add in the flesh of fish, adopt the type of respiration tumbler to make pickling liquid fully infiltrate 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 drained, through drying process, the final water content of product was 20～30%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110048926A CN102132898B (en) | 2011-03-01 | 2011-03-01 | Technique for deodorizing freshwater fish |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201110048926A CN102132898B (en) | 2011-03-01 | 2011-03-01 | Technique for deodorizing freshwater fish |
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| CN102132898A CN102132898A (en) | 2011-07-27 |
| CN102132898B true CN102132898B (en) | 2012-09-26 |
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| CN201110048926A Expired - Fee Related CN102132898B (en) | 2011-03-01 | 2011-03-01 | Technique for deodorizing freshwater fish |
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Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102771827A (en) * | 2012-07-12 | 2012-11-14 | 华南理工大学 | Method for deodorizing tilapia smell with bio-enzyme |
| CN102907706B (en) * | 2012-10-17 | 2014-04-23 | 蓬莱京鲁渔业有限公司 | Method for preparing freshwater fish without fishy smells |
| CN102907712B (en) * | 2012-10-17 | 2013-11-27 | 蓬莱京鲁渔业有限公司 | Method for preparing oyster without fishy smells |
| CN103040024B (en) * | 2013-01-23 | 2014-10-29 | 通威股份有限公司 | Preparation method of microwave instant fillets |
| CN103284230A (en) * | 2013-06-17 | 2013-09-11 | 钦州市钦州港永健水产贸易有限公司 | Processing method of clam roasted slices |
| CN103653051B (en) * | 2013-12-11 | 2015-10-28 | 湖南仁仔下饭菜食品有限公司 | A kind of fresh-water fishes deep working method |
| CN106036561B (en) * | 2016-06-03 | 2019-09-10 | 江苏省农业科学院 | A kind of biological processing method improving fresh-water fishes |
| CN109527438A (en) * | 2018-10-30 | 2019-03-29 | 浙江工业大学 | A kind of the lock perfume (or spice) control taste and its flavor improvement method of the flesh of fish |
| CN113080422A (en) * | 2021-05-06 | 2021-07-09 | 中华全国供销合作总社南京野生植物综合利用研究所 | Application of compound essential oil sauce in removing fishy smell |
| CN114365810A (en) * | 2022-01-20 | 2022-04-19 | 山东康众农业科技发展有限公司 | Production method of low-purine whole fish beverage |
Citations (4)
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|---|---|---|---|---|
| CN1891066A (en) * | 2005-07-08 | 2007-01-10 | 上海博安生物工程有限公司 | Freshwater (seawter) fish meat hydrolysis and smell removal method |
| CN101223904A (en) * | 2008-01-14 | 2008-07-23 | 浙江大学 | Method of removing fishy and refreshing for fresh water fish |
| CN101230376A (en) * | 2008-02-22 | 2008-07-30 | 中国水产科学研究院黄海水产研究所 | Enzymolysis liquid deodouring and decolouring method for aquatic products processing spent |
| CN101803762A (en) * | 2010-03-25 | 2010-08-18 | 杨华 | Biologic fishy smell removing method for marine fish flesh |
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- 2011-03-01 CN CN201110048926A patent/CN102132898B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1891066A (en) * | 2005-07-08 | 2007-01-10 | 上海博安生物工程有限公司 | Freshwater (seawter) fish meat hydrolysis and smell removal method |
| CN101223904A (en) * | 2008-01-14 | 2008-07-23 | 浙江大学 | Method of removing fishy and refreshing for fresh water fish |
| CN101230376A (en) * | 2008-02-22 | 2008-07-30 | 中国水产科学研究院黄海水产研究所 | Enzymolysis liquid deodouring and decolouring method for aquatic products processing spent |
| CN101803762A (en) * | 2010-03-25 | 2010-08-18 | 杨华 | Biologic fishy smell removing method for marine fish flesh |
Non-Patent Citations (1)
| Title |
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| 金晶等.鱼制品脱腥脱苦技术研究进展.《食品科技》.2007,(第5期),第14-17页. * |
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Address after: Wanjiali road 410004 in Hunan province Changsha Yuhua District, two No. 960 Changsha University of Science and Technology College of chemical and biological engineering Applicant after: Chen Qi Address before: Tianjian Hunan province 410004 city Changsha Village No. 66 Applicant before: Chen Qi |
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Effective date of registration: 20161223 Address after: 410076 Hunan province Changsha Tianxin Qu Chi Ling Road No. 45 Patentee after: Changsha University of Science and Technology Patentee after: Chen Qi Address before: Wanjiali road 410004 in Hunan province Changsha Yuhua District, two No. 960 Changsha University of Science and Technology College of chemical and biological engineering Patentee before: Chen Qi |
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Granted publication date: 20120926 Termination date: 20200301 |