CN102273660B - Processing method for improving sensory qualities of fresh water fish snack food - Google Patents
Processing method for improving sensory qualities of fresh water fish snack food Download PDFInfo
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- 238000003672 processing method Methods 0.000 title claims abstract description 6
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- 238000001816 cooling Methods 0.000 claims description 7
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a processing method for improving sensory qualities of a fresh water fish snack food. The method comprises specific steps that: raw fish are fetched from storage; the fish are divided; the fish are desalinated; the fish are steamed with a high temperature and a high pressure; the fish are separated, and fish bones are removed; the fish bones are continuously steamed; the fish bones are chopped; the fish and the fish bones are mixed, and are stir-fried until fragrance is generated; the materials are shaped and diced; the diced material is baked; cocoa sugar-coat is coated on the dices; the dices are wrapped by candy wrappers; the products are sterilized, weighed, and sealed; codes are sprayed; and the products are packaged in boxes. With the processing technology provided by the invention, the snack fish dices have a good color, a good flavor, a delicious taste, no algae smell, a good mouthfeel, abundant nutrients, regular appearance, uniform tissue and quality, good stiffness, appropriate fresh and delicious taste, and a special fish flavor. The products are convenient to eat, and have a long shelf life of 12 months.
Description
(1) technical field
The present invention relates to a kind of fresh-water fishes leisure food processing method.
(2) background technology
Since the nineties in 20th century, progressively formed a novel processed food kind---leisure food in the food industry.This is described as the important innovations of 20 th century later food industry by domestic and international food brainstrust, also be one of prior development direction of 21 century food industry.Why welcome leisure food is, because it meets the requirement of people's daily life, be the companion of not busy feelings refined interests or tastes, be a kind of enjoying type food, increase the snacks of gourmet's luck, be a series products that enriches people's quality of life, it improves with people's living standard and progressively grows up.
Fresh-water fishes are not only nutritious, and tasty mouthfeel, meat are tender, are than the high-energy food that is easier to digest, thereby all-ages edible, but because its spur is more and very easily corrupt spoiled rotten again, the safe edible of accommodating brings certain difficulty.Fresh-water fishes are processed into a series of colors all good, and be convenient for carrying, the processed food of long shelf-life, will be subjected to very much consumer's welcome.But for a long time, processing of aquatic products is the weak link that aquatic products is produced in China always, and raw material availability and added value of product are lower, and fresh-water fishes deep processing research application is less, less its instant leisure product of seeing on the domestic market.
Occurring at present more in the research is take Optimization of Low Value Fish or small fish as major ingredient, take starch, white sugar, salt, spice etc. as auxiliary material, through mixing, slaking, compressing granular leisure food.Fresh-water fishes are processed the adult fish granule product not only enlarged product category, and preserved original nutriment of fresh-water fishes, but production technology fails effectively to be improved always, flesh of fish mouthfeel and fishbone are softening in the maturing process can not effectively be unified, the finished product color and luster is bad, organoleptic quality is low, and the shelf-life is short.Many researchers have carried out test and study to drying means and time, baking or the life techniques such as frying temperature, sterilization, but problem is not still effectively solved.
Utilize abundant low-value freshwater fish to make raw material, research and develop that a series of forms are unique, mouthfeel is excellent, the deep processing of good market prospect leisure goods and technology, increase the kind of market aquatic products, satisfy consumer demand, improve the fresh-water fishes added value, further develop culture fishery, become current in the urgent need to.
Along with the rhythm of life of people in the modern society is accelerated, diet time shortens, nutritious leisure food without fishy smell will more and more be subject to consumer's favor.In recent years, Japan is development and production fish grain leisure food, and product is received by the market very much.China also engenders some flesh of fish leisure goods Research on processing technology, but because process technology does not obtain fine solution, fresh-water fishes spur is many, mud fishy smell is heavy, and easily corrupt in the process, difficulty of processing is larger, shelf-life is shorter, fresh-water fishes leisure goods are few on the domestic market, in research and the production process general adopt technological process be: pretreatment of raw material → clean → adopt meat → except raw meat → drain → boiling → add auxiliary batching (frying) → moulding → baking → cooling → packing.This technique can not be under the condition that guarantees flesh of fish mouthfeel effectively softening fishbone, that is, if then oppressed oldly in the maturing process with duration, the time spent, short then fishbone can not soften, and affected products taste; The product color heterogeneity affects visual perception's quality; Shelf life of products is short, is difficult for preservation.This solves problem with regard to a kind of new technology of needs, improves product quality, extends the shelf life, and enriches the market kind, satisfies the consumer group's demand.
(3) summary of the invention
For reaching above purpose, improve product quality, improve the fresh-water fishes economic worth, the invention provides a kind of method that improves sensory qualities of fresh water fish snack food, take low-value freshwater fish as primary raw material, the integrated application foodstuff flavouring, local flavor keeps, the modern food processing technologies such as quality-improving, produce high-quality, high added value, popular leisure food, the external form packing is such as candy, being rich in nutrition value, it is a kind of innovative aquatic leisure food, high protein, low fat, contain abundant iodine, calcium, phosphorus, element and the multivitamins such as iron, polysaccharide has good (the fragrant aquatic foods of flavor of mouthfeel, neither too hard, nor too soft, be with sweet in the one-tenth), (color and luster is good for good visual effect, profile is neat), the characteristics such as the shelf-life is long.
The technical solution used in the present invention is:
A kind of processing method of improving sensory qualities of fresh water fish snack food, described method comprises following sequential steps:
(1) desalination: will soak 12～18h desalination, skimming operation in the mobile clear water of raw material fish immersion; Cross three goes fish (decaptitate, squama, internal organ) by (removing raw meat) in order to clean, to pickle for described raw material fish, perhaps cuts apart the rim charge that the fish piece produces;
(2) cook: the raw material fish after the desalination is packed in the pressure cooker, and pressure 1.8～2.0kg, 120～125 ℃ of constant temperature of temperature steam 20～30min;
(3) decompose deburring: the raw material fish that cooks is poured in the agitator and decomposes, and with after fishbone separates fully, chooses fishbone until the flesh of fish, oppresses for subsequent use;
(4) fishbone is continuous steams: isolated fishbone is packed in the pressure cooker, pressure 1.8～2.0kg, the continuous 20～30min that steams of 120～125 ℃ of constant temperature of temperature;
(5) fishbone is cut and mixed: continuous steamed fishbone is put into to cut and is mixed the device chopped, and making does not affect mouthfeel;
(6) fry perfume: the flesh of fish after step (3) is decomposed and the fishbone of step (5) chopped mix, and the heating fried dry adds condiment, stirs; Described condiment is conventional condiment, such as salt, white sugar, chilli powder, zanthoxylum powder, chickens' extract etc., can select to add according to the taste needs;
(7) moulding pelletizing: the material behind the stir-fry perfume (or spice) is filled in the special mould, and is compressing, pelletizing after the cooling (general approximately 1cm * 1cm * 1cm size);
(8) baking: the fish grain that cuts evenly is tiled in the drip pan 150～160 ℃ of lower baking 5～10min;
(9) bag cocoa sugar-coat: the fish grain after will drying wraps one deck cocoa sugar-coat, reach and avoid oppressing the effect that directly contacts, prolongs the preservation time with outside air, and improve fish fruit outward appearance product phase, improve the Product Visual organoleptic quality, cooling, namely get described fresh-water fishes leisure food, can further after sterilization, packing, sell as finished product.
Concrete production procedure is as follows: raw material fish outbound → cut apart → desalination → HTHP cooks → decomposes the continuous steaming → fishbone of deburring → fishbone and cuts and mix → mix, fry the perfume (or spice) → moulding pelletizing → baking → bag cocoa sugar-coat → bag candy wrapper → sterilization → coding of weighing → seal → outer case packing.
Beneficial effect of the present invention is mainly reflected in: the fish body will be oppressed fishbone and separate after HTHP is cooked, and fishbone continues HTHP and steams to softening, and cuts and mix, to not affecting mouthfeel; This method had both been avoided the undue boiling of oppressing, and can thoroughly soften fishbone again, reached effective products taste quality of improving.At the chocolate flavoured cocoa sugar-coat of flesh of fish grain outer wrapping one deck that processes, avoid the flesh of fish directly to contact with outside air, prolong preservation term, and enrich the product taste, improve outward appearance product phase, improve the product sensory quality.Manufacture craft of the present invention makes the leisure fish color of making various, and without fishy smell, mouthfeel is good, nutritious and instant; Profile is neat, organizes the quality homogeneous, and had normal mastication is bright fragrant moderate, and the peculiar fragrance of the flesh of fish is arranged; Long shelf-life can reach 12 months.
(4) specific embodiment
The present invention is described further below in conjunction with specific embodiment, but protection scope of the present invention is not limited in this:
Embodiment 1:
(1) cut apart: the raw material fish is divided into the wide strip of 4～5cm; Cross three goes fish (decaptitate, squama, internal organ) by (removing raw meat) in order to clean, to pickle for the raw material fish, is purchased from Hubei remy hair fishery cooperative society;
(2) desalination: every desalination bucket (300L) 200kg that feeds intake, fill with turn on agitator behind the clear water, rotating speed is that per minute 30 turns; Water inlet pipe is opened the little water that makes and is slowly overflowed; Pull skimming operation behind the 16h out.
(3) HTHP cooks: the raw material after the desalination cooks with autoclave.Pressure 2.0kg, 123 ℃ of temperature go to press feeding behind the constant temperature 20min.
(4) decompose deburring: the raw material that cooks is poured in the flesh of fish flesh separator and is decomposed, until the flesh of fish with stop after fishbone separates fully, fishbone is told.
(5) fishbone is continuous steams: isolated fishbone continues steaming with autoclave, pressure 2.0kg, and 123 ℃ of temperature go behind the constant temperature 30min to press, and take out fishbone.
(6) fishbone is cut and mixed: continuous steamed fishbone is placed on to cut mixes chopped in the device.
(7) fry perfume: will oppress with the fishbone of chopped and pour the interlayer agitated kettle into, and mix, heating stir-fries; Add condiment (1.5% refined salt, 12% white sugar, 1% carragheen, 1% monosodium glutamate, 1% spice, 2% yellow rice wine are take the flesh of fish and fishbone dry weight sum as benchmark) when treating the basic fried dry of moisture, stir.
(8) moulding pelletizing: pressurize a little during moulding, be filled in the special mould, in time moulding makes the consistent pine of product thickness after the moulding close evenly; Naturally pelletizing (1cm * 1cm * 1cm size) is carried out in cooling after the moulding when cutter cannot not cut loosely.
(9) baking: the fish grain that cuts evenly is tiled in the drip pan, pushes baking in the Rotating oven.Baking condition is with 150 ℃, and 5～10min is advisable.
(10) bag cocoa sugar-coat: boil chocolate flavoured chocolate, the fish grain after the oven dry is wrapped one deck cocoa sugar-coat, cooling forming.
(11) bag candy wrapper: adopt automatic bag candy wrapper machine to carry out the candy paper sealing.
(12) sterilization: employing 5kGy dosage
60The sterilization of Co-gamma-ray irradiation.
(13) weigh: the deal that deducts candy wrapper when weighing is calculated, and guarantees that deviation is between 1～2g.
(14) packaging seal, coding: put each bag of drier and oxygen scavenger in the packaging bag, sealing, coding.
(15) outer case packing: require to pack into the specified quantity product according to vanning; Carry out multiple title with electronic scale.
Make fresh-water fishes leisure food color various, without fishy smell, mouthfeel is good, nutritious and instant; Profile is neat, organizes the quality homogeneous, and had normal mastication is bright fragrant moderate, and the peculiar fragrance of the flesh of fish is arranged; Shelf-life can reach 12 months.
Claims (1)
1. processing method of improving sensory qualities of fresh water fish snack food, described method comprises following sequential steps:
(1) desalination: will soak 12 ~ 18h, skimming operation in the mobile clear water of raw material fish immersion; Described raw material fish for clean, pickled except decaptitate, squama, internal organ three go fish;
(2) cook: the raw material fish after the desalination is packed in the pressure cooker, and pressure 1.8 ~ 2.0kg, 120 ~ 125 ℃ of constant temperature of temperature steam 20 ~ 30min;
(3) decompose deburring: the raw material fish that cooks is poured in the flesh of fish flesh separator and decomposes, and chooses fishbone, oppresses for subsequent use;
(4) fishbone is continuous steams: isolated fishbone is packed in the pressure cooker, pressure 1.8 ~ 2.0kg, the continuous 20 ~ 30min that steams of 120 ~ 125 ℃ of constant temperature of temperature;
(5) fishbone is cut and mixed: continuous steamed fishbone is put into to cut and is mixed the device chopped;
(6) fry perfume: the flesh of fish after step (3) is decomposed and the fishbone of step (5) chopped mix, and the heating fried dry adds condiment, stirs;
(7) moulding pelletizing: the material behind the stir-fry perfume (or spice) is compressing, pelletizing after the cooling;
(8) baking: the fish grain that cuts evenly is tiled in the drip pan 150 ~ 160 ℃ of lower baking 5 ~ 10min;
(9) bag cocoa sugar-coat: the fish grain after will drying wraps one deck cocoa sugar-coat, and cooling namely gets described fresh-water fishes leisure goods.
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103653045A (en) * | 2012-09-06 | 2014-03-26 | 刘建明 | Processing method for fish meat of fish dumplings |
| CN103340447A (en) * | 2013-07-30 | 2013-10-09 | 湖南厚道食品有限责任公司 | Processing method for freshwater fish leisure food |
| CN103919171B (en) * | 2014-03-20 | 2016-04-06 | 苏州市阳澄湖现代农业产业园特种水产养殖有限公司 | A kind of preparation method of instant leisure fillet |
| CN104824719A (en) * | 2015-04-08 | 2015-08-12 | 浙江海洋学院 | Instant sardine leisure food preparation method |
| CN104770760A (en) * | 2015-04-08 | 2015-07-15 | 浙江海洋学院 | A preparation method of instant largehead hairtail leisure food |
| CN107156675A (en) * | 2017-06-12 | 2017-09-15 | 陈步友 | A kind of processing method for harrowing meat |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1053348A (en) * | 1990-01-16 | 1991-07-31 | 王秀龙 | Preparation method of whole fish product |
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| JPH02142453A (en) * | 1988-11-22 | 1990-05-31 | Urashima Shokuhin Kogyo Kk | Production of process sardine food production |
| JP2872130B2 (en) * | 1996-07-11 | 1999-03-17 | 八戸缶詰株式会社 | Retort container package of mixed paste food of fish bone and vegetables |
| JP2002281945A (en) * | 2001-03-28 | 2002-10-02 | C & C:Kk | Fish or shellfish processed food |
| KR100601031B1 (en) * | 2004-11-10 | 2006-07-18 | 강석언 | Production Method of Hot Pepper Paste Dried Crobina Fish Which Feed Mixing |
| KR20100078767A (en) * | 2008-12-30 | 2010-07-08 | 백경물산주식회사 | A seasoning anchovy having a chocolate taste and manufacturing method of seasoning anchovy |
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| CN1053348A (en) * | 1990-01-16 | 1991-07-31 | 王秀龙 | Preparation method of whole fish product |
Non-Patent Citations (4)
| Title |
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| JP平2-142453A 1990.05.31 |
| JP特开2002-281945A 2002.10.02 |
| JP特开平10-28556A 1998.02.03 |
| 陈力巨 等.休闲鱼粒的研制.《农产品加工研究》.2008,(第8期), * |
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Application publication date: 20111214 Assignee: HANGZHOU DAKANG CURING FOOD Co.,Ltd. Assignor: Zhejiang University of Technology Contract record no.: 2015330000004 Denomination of invention: Processing method for improving sensory qualities of fresh water fish snack food Granted publication date: 20130116 License type: Exclusive License Record date: 20150108 |
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