CN102132905B - Method for producing instant large yellow croaker roes - Google Patents
Method for producing instant large yellow croaker roes Download PDFInfo
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- CN102132905B CN102132905B CN2011100542637A CN201110054263A CN102132905B CN 102132905 B CN102132905 B CN 102132905B CN 2011100542637 A CN2011100542637 A CN 2011100542637A CN 201110054263 A CN201110054263 A CN 201110054263A CN 102132905 B CN102132905 B CN 102132905B
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- egg
- fish
- yellow croaker
- large yellow
- croaker fish
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Abstract
The invention provides a method for producing instant large yellow croaker roes, which comprises the steps of raw material selection-removal of fishy smell-stewing-grinding and sieving-frying-antioxidation processing-forming-drying-cooling-packing-finishing. The method is simple in process and low in production cost; and for the produced instant croaker roes, the fishy smell is removed, and the nutrition and the unique mouthfeeling of the roes are remained, therefore, the instant large yellow croaker roe is a new generation of low-heat healthy leisure food.
Description
Technical field
The present invention relates to a kind of processing method of instant large yellow croaker fish-egg grain, belong to the field of processing of aquatic products of light industry.
Background technology
Contain rich in protein, lipid, vitamin, mineral matter etc. in the fish-egg, its lipid about 60% is phosphatide, can be used as the raw material that extracts lecithin, cephalin, and being rich in n-3 is polyunsaturated fatty acid, have prevention hyperlipemia, cirrhosis, hepatitis, anaemia, neurasthenic effect, the unsaponifiable matter major part that it contains is cholesterol, but content only is 1/4th of egg yolk, so fish-egg is desirable healthy food.Large yellow croaker is the seawater aquatic products that are rich in local characteristic, very popular, except marketing fresh, be mainly used in being processed into the products such as refrigerated products and dried yellow croaker, but account for the large yellow croaker fish-egg of adult fish volume nearly 32%, in the large yellow croaker process, often be taken as discarded object and abandon, fail to be fully utilized.Because large yellow croaker fish-egg body is less and fishy smell is denseer, the unrighted acid that contains in the large yellow croaker fish-egg in addition is easy to oxidation in processing and product storage, so that the processing of large yellow croaker fish-egg and utilization all are subject to certain restrictions.
Summary of the invention
The object of the present invention is to provide a kind of processing method of instant large yellow croaker fish-egg grain of instant, this processing technology is simple and easy to do, and cost is low.
Before determining technical scheme of the present invention, the technical issues that need to address are as follows: 1) determine the fishy-removing-method of large yellow croaker fish-egg, make the fish-egg grain that makes have salubrious taste; 2) addition of screening and the required gel of definite fish-egg grain and other auxiliary batchings; 3) screen and determine to prevent the required antioxidant of large yellow croaker fish-egg grain lipid oxidation.
For solving above-mentioned technical problem, applicant of the present invention has carried out a series of useful tests:
1, determining of fishy-smell removing agent and fishy-removing-method thereof: because fish-egg has certain fishy smell, directly have influence on the quality of product, therefore applicant of the present invention compares different fishy-removing-methods, be intended to explore more efficiently fishy-removing-method, lay the foundation for it further is developed as the better ready-to-eat food of local flavor.Take light-coloured vinegar and ginger juice as compound fishy-smell removing agent, under suitable temperature, proportioning, time conditions, can remove the fishy smell of fish-egg, improve its use value.
2, the optimization of gel and other auxiliary batching additions: ripe fish-egg does not have meat fiber texture, easy-formation not in process, and the product chewiness is poor.Therefore screen the suitable mouthfeel that can improve product and the auxiliary batching of forming ability, and determine that itself and the ratio of ripe fish-egg are to determine that instant fish-egg particle shape becomes to have the key point of similar beef granules form and texture.
3, the enforcement of anti-oxidant scheme: under certain holding conditions, the quality of having added different natural fish-egg grains by research changes, and determines to prolong the optimum antioxidant combination of fish-egg grain shelf life.
According to initial estimate, the production of instant fish-egg grain can improve the economic value added of large yellow croaker fish-egg, to the large yellow croaker manufacturing enterprise extremely important realistic meaning of having increased economic efficiency.
The processing method of a kind of instant large yellow croaker fish-egg grain of the present invention, its adopting process route is:
Raw material selects → takes off raw meat → boiling → grinding to sieve → frying → anti-oxidant treatment → moulding → oven dry → cooling → packing → finished product.
The concrete steps of described processing method are as follows:
(1) raw material is selected: adopt fresh, be creamy white, the large yellow croaker fish-egg of free from extraneous odour is raw material; Freezing raw material need thaw first before using;
(2) take off raw meat: it is that 25 ℃～30 ℃ the raw meat liquid that takes off soaked 20～30 minutes that the large yellow croaker fish-egg is placed temperature;
(3) boiling: the large yellow croaker fish-egg that will take off after the raw meat places boiling on the food steamer, and is well-done as degree take fish-egg;
(4) grinding is sieved: the large yellow croaker fish-egg after the boiling is poured in the mortar ground, grind rear after 10 mesh sieves;
(5) frying: after the large yellow croaker fish-egg after will sieving and auxiliary batching are fully mixed, put in the frying pan and heat frying with slow fire, loose as degree take fish-egg;
(6) moulding: the large yellow croaker fish-egg after the frying is filled into rapidly mould inner pressure makes type;
(7) dehydration: it is that 60 ℃～65 ℃ baking oven dewaters that the mould that will be placed with the large yellow croaker fish-egg places temperature, takes out the demoulding after ten minutes; Large yellow croaker fish-egg after the demoulding is cut into the square fritter of 1cm, forms the fish-egg grain, the fish-egg grain is placed 60 ℃～65 ℃ baking oven to dewater 4～5 hours again, the water content of the product after the dehydration is controlled at 18%～20%; Needed the fish-egg grain is taken out moisture regain 1h in per 2 hours in the dehydration, make the moisture content diffusion evenly;
(8) cooling, packing: naturally cool to room temperature, vacuum packaging.
Wherein the large yellow croaker fish-egg is 1:4～1:6 with the mass ratio that takes off raw meat liquid in the step (2).
Composition and the weight ratio of taking off raw meat liquid described in the step (2) are: ginger 0.8～1.0% and light-coloured vinegar 2.0～3.0%, surplus are water.
The described auxiliary batching of step (5) comprises: maltodextrin 3.0～6.0%, carragheen 1.5～2.5%, refined salt 1.0～2.0%, white granulated sugar 4.0～8.0% and composite antioxidant 0.02～0.04%, aforementioned proportion is according to the weight ratio meter that accounts for the large yellow croaker fish-egg after sieving.
Described composite antioxidant comprises Tea Polyphenols, vitamin E and citric acid.
Described composite antioxidant is comprised of Tea Polyphenols, vitamin E and citric acid, and the weight ratio of Tea Polyphenols, vitamin E and citric acid is 1:1:1.
Remarkable advantage of the present invention:
Method technique of the present invention is simple, and production cost is low; The instant fish-egg grain of producing has removed the fishy smell of fish-egg, and has kept nutrition and the distinctive mouthfeel of fish-egg grain, is healthy snack food low in calories of new generation.
The specific embodiment
Below be specific embodiments of the invention, further describe the present invention, but the present invention be not limited only to this.
Embodiment 1:
1, raw material thaws: 10 kilograms in freezing large yellow croaker fish-egg is put in temperature and is 20～25 ℃ indoor thawing 6～8 hours.
2, take off raw meat: it is that 50 kilograms of temperature are 25 ℃～30 ℃ and take off and soaked in the raw meat liquid 20～30 minutes that the large yellow croaker fish-egg after will thawing is soaked in temperature.Take off the preparation of raw meat liquid: 0.5 kilogram in ginger, thinly slice or be cut into silk, 1 kilogram of white rice vinegar is put in 48.5 kilograms the water, stirs, and temperature is adjusted into 25 ℃～30 ℃.
3, boiling: fish-egg is placed on the food steamer, and boiling temperature is 100 ℃, and digestion time 15～20 minutes is well-done with fish-egg
Be degree.
4, grinding is sieved: the fish-egg after the boiling is poured in the mortar ground, remove the casting skin, the courage that are stained with on the fish-egg epithelium
Pipes etc. are further removed impurity (mainly being epithelium) after 10 mesh sieve after grinding, and obtain about 6～7 kilograms of clean fish-egg.
5, frying: the clean fish-egg of per kilogram adds maltodextrin 50 grams, carragheen is 20 grams, refined salt is 10 grams, white granulated sugar be 60 the gram and by 0.1 the gram Tea Polyphenols, 0. 1 the gram vitamin Es, 0. 1 the gram citric acids, after fully mixing, put in the frying pan and heat frying with slow fire, remove portion of water, loosening with fish-egg can degree of being shaped to.
6, moulding: the fish-egg after the frying is filled into rapidly mould inner pressure makes type.
7, dehydration: it is that 60 ℃～65 ℃ baking ovens dewater that the mould that will be placed with fish-egg places temperature, takes out the demoulding after ten minutes, is cut into the square fritter of 1cm, places baking oven to dewater 4～5 hours again, and the water content of product is controlled at 18%～20%.Per 2 hours palpuses take out moisture regain 1h with the fish-egg grain in the dehydration.
8, cooling, packing: be cooled under field conditions (factors) room temperature, pack with the PVC package bag vacuum, be product.
Claims (2)
1. the processing method of an instant large yellow croaker fish-egg grain, it is characterized in that: the concrete steps of described processing method are as follows:
(1) raw material is selected: adopt fresh, be creamy white, the large yellow croaker fish-egg of free from extraneous odour is raw material; Freezing raw material need thaw first before using;
(2) take off raw meat: it is that 25 ℃～30 ℃ the raw meat liquid that takes off soaked 20～30 minutes that the large yellow croaker fish-egg is placed temperature;
(3) boiling: the large yellow croaker fish-egg that will take off after the raw meat places boiling on the food steamer, and is well-done as degree take fish-egg;
(4) grinding is sieved: the large yellow croaker fish-egg after the boiling is poured in the mortar ground, grind rear after 10 mesh sieves;
(5) frying: after the large yellow croaker fish-egg after will sieving and auxiliary batching are fully mixed, put in the frying pan and heat frying with slow fire, loose as degree take fish-egg;
(6) moulding: the large yellow croaker fish-egg after the frying is filled into rapidly mould inner pressure makes type;
(7) dehydration: it is that 60 ℃～65 ℃ baking oven dewaters that the mould that will be placed with the large yellow croaker fish-egg places temperature, takes out the demoulding after ten minutes; Large yellow croaker fish-egg after the demoulding is cut into the square fritter of 1cm, forms the fish-egg grain, the fish-egg grain is placed 60 ℃～65 ℃ baking oven to dewater 4～5 hours again, the water content of the product after the dehydration is controlled at 18%～20%; Needed the fish-egg grain is taken out moisture regain 1h in per 2 hours in the dehydration, make the moisture content diffusion evenly;
(8) cooling, packing: naturally cool to room temperature, vacuum packaging;
Composition and the weight ratio of taking off raw meat liquid described in the step (2) are: ginger 0.8～1.0% and light-coloured vinegar 2.0～3.0%, surplus are water;
The described auxiliary batching of step (5) comprises: maltodextrin 3.0～6.0%, carragheen 1.5～2.5%, refined salt 1.0～2.0%, white granulated sugar 4.0～8.0% and composite antioxidant 0.02～0.04%, aforementioned proportion is according to the weight ratio meter that accounts for the large yellow croaker fish-egg after sieving; Described composite antioxidant is comprised of Tea Polyphenols, vitamin E and citric acid, and the weight ratio of Tea Polyphenols, vitamin E and citric acid is 1:1:1.
2. the processing method of instant large yellow croaker fish-egg grain according to claim 1 is characterized in that: the large yellow croaker fish-egg is 1:4～1:6 with the mass ratio that takes off raw meat liquid in the step (2).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2011100542637A CN102132905B (en) | 2011-03-08 | 2011-03-08 | Method for producing instant large yellow croaker roes |
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| CN2011100542637A CN102132905B (en) | 2011-03-08 | 2011-03-08 | Method for producing instant large yellow croaker roes |
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| CN102132905A CN102132905A (en) | 2011-07-27 |
| CN102132905B true CN102132905B (en) | 2013-04-17 |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429258B (en) * | 2011-12-05 | 2013-02-27 | 舟山京洲水产食品有限公司 | Ready-to-eat cod fillets and processing method thereof |
| CN102771831B (en) * | 2012-07-13 | 2013-08-07 | 安徽富煌三珍食品集团有限公司 | Preparation method of channel catfish roe sticks |
| CN103766976B (en) * | 2014-02-08 | 2016-03-02 | 集美大学 | A kind of processing method of roe can |
| CN103976325B (en) * | 2014-06-11 | 2015-06-10 | 福建岳海水产食品有限公司 | Pseudosciaena crocea roe compound seasoning and preparation method thereof |
| CN104323338A (en) * | 2014-11-28 | 2015-02-04 | 荣成南光食品有限公司 | Preparation method of jelly-type carp eggs |
| CN104543324A (en) * | 2015-01-27 | 2015-04-29 | 福建农林大学 | Comprehensive utilization method of large yellow croaker roes |
| CN104855832B (en) * | 2015-06-05 | 2018-07-13 | 福建农林大学 | A kind of fortification oatmeal food and preparation method thereof of the albumen of roe containing Larimichthys crocea |
| CN107319480A (en) * | 2017-07-13 | 2017-11-07 | 福州日兴水产食品有限公司 | A kind of roe flavoring and preparation method thereof |
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| CN101019661A (en) * | 2007-03-15 | 2007-08-22 | 上海水产大学 | High protein content fish egg food and its making process |
| CN101675811A (en) * | 2008-09-19 | 2010-03-24 | 朱长满 | Minced qgob and production method thereof |
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Patent Citations (2)
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|---|---|---|---|---|
| CN101019661A (en) * | 2007-03-15 | 2007-08-22 | 上海水产大学 | High protein content fish egg food and its making process |
| CN101675811A (en) * | 2008-09-19 | 2010-03-24 | 朱长满 | Minced qgob and production method thereof |
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| 张施军.狭鳕鱼籽的加工技术.《中国水产》.2003,(第3期),77-78. * |
| 方旭波等.鲐鱼休闲鱼肉粒加工工艺实验.《渔业现代化》.2008,第35卷(第1期),50-52. * |
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