CN102793214B - Conditioning and making method and high-efficiency even drying method for small trash fish marine product - Google Patents
Conditioning and making method and high-efficiency even drying method for small trash fish marine product Download PDFInfo
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Abstract
The invention provides a conditioning and making method and a high-efficiency even drying method for a small trash fish marine product, belonging to the technical fields of food conditioning and aquatic product processing. The main process of the invention comprises the following steps of: removing three parts (fish scale, fish head and viscera) of a fresh or iced and fresh small trash fish marine product, washing the small trash fish marine product with clear water, slicing the small trash fish marine product into fish chips with the length of 6-10cm, deodorizing preprocessed fish meat for 4 hours with compound rinsing fluid, then carrying out ultrasonic assisted vacuum impregnation conditioning (pickling and seasoning), secondary rinsing, draining, medium-short wave infrared drying pre-dehydrating, pulse spraying negative pressure microwave drying, packaging and sterilizing, thus the small trash fish dried fish prepared food product is obtained. The small trash fish marine product disclosed by the invention has good colour, fragrance and taste, beautiful appearance, low moisture content and complete nutrition, is a high-protein and low-fat food, is beneficial to reducing cholesterol and preventing cardiovascular and cerebrovascular diseases after being eaten for a long time, can be used for adjuvant therapy on leukaemia, stomach cancer and the like and is a high-quality leisure food for both the old and the young.
Description
Technical field
The conditioning of small fish of marine products of the present invention is made and efficient evenly drying means, relates to fish dehydration processing, belongs to conditioning food and technical field of aquatic product processing.
Background technology
China is ocean big country, 2,800,000 square kilometres of fishing ground areas, and 59%, the 2008 year China's marine product output that accounts for the China Seas gross area reaches 2,980 ten thousand tons, 1,630 ten thousand tons of its Mesichthyes output.In addition, the catch of fish is very large, and for example quantity of the catch is more than 1,000,000 tons hairtail year, little yellow croaker year quantity of the catch more than 100,000 tons, but wherein the ratio of small fish more than 15%.If by the classification of these small fish separately, the effort of certainly will taking a lot of work, carry out production and processing so the present invention accounts for eupleurogrammus muticus, little yellow croaker, little green grass or young crops the marine products mixing small fish such as fish as raw material.
Fish accounts for rich in protein in the flesh of fish such as fish as hairtail, little yellow croaker and green grass or young crops, and wherein the amount of contained essential amino acid and the ratio needs of applicable human body, therefore, be the good source that the mankind take in protein.Secondly, the fat in the flesh of fish is many to be comprised of polyunsaturated fatty acid, and the human absorptivity can reach 95%, has the effect that reduces cholesterol, prevention cardiovascular and cerebrovascular disease.Moreover, contain abundant mineral matter in the flesh of fish, as calcium, phosphorus, iron etc., contain a large amount of vitamin As and vitamin D in the liver of fish.In addition, fish also contains the anticancer component 6-thioguanine, useful to auxiliary curing leukaemia, cancer of the stomach, lympha tumour etc.
The processing of aquatic products rate of developed country is more than 80%, however the processing of aquatic products rate less than 30% of China, and main cause is to lack deep process technology.At present, China fish are marketing fresh on the spot generally, and part is for processing, and the main flow marine and aquatic product of China has frozen fish, dried product, curing food, can product, fish gruel and goods thereof, animal protein feed, aquatic products pharmaceuticals.Wherein small fish is made fish meal more or is directly made feed and use, and resource is not fully used, low in economic efficiency.Being processed into instant dried fish is to make one of its value-added effective way.This based article is comparatively prevailing in Japan, and China sells less.At present, production method is still continued to use the processing method of traditional dried fish.
The conditioning food of fish adopts the seasoning of normal pressure dipping more, does not adopt the report of ultrasonic auxiliary vacuum dipping conditioning.The vacuum impregnation technology has utilized hydrodynamics (Hydrodynamic Mechanisms, the HDM) mechanism and the relaxation of deformation phenomenon (Deformation Relaxation Phenomena, DRP) that are caused by pressure reduction to improve dipping efficiency.HDM mechanism refers under vacuum, low temperature environment, liquid in food cell is easy to vaporization, thereby, at the inner lower abscess of much pressure that forms of material, under the acting in conjunction of and capillary effect poor at the cell external and internal pressure, outside liquid is easier to infiltrate the material inside configuration.In addition, under vacuum condition, material is whole can produce certain expansion, causes the spacing between cell to increase, and this is called the relaxation of deformation phenomenon, and this phenomenon also is conducive to dipping solution and penetrates into quickly in solid interstitial (Solid Matrix).Under the acting in conjunction of HDM and DRP, the diffusivity of maceration extract and permeability strengthen, and dipping efficiency is improved.Flood conditioning by ultrasonic auxiliary vacuum in addition, can significantly shorten the impregnation process time.Ultrasonic wave be frequency higher than 20000Hz, the inaudible sound wave of people's ear, its frequency can be up to 10
11hz.The motion of ultrasonic wave energy acceleration molecular in solvent, its exclusive cavitation effect has increased the penetrating power of cell membrane in the structure of fish muscle, and this specific character makes sugar wait the composition process of osmosis to shorten dramatically.
The infra-red drying technology is based on the characteristic of moisture absorption infra-red radiation and carries out dry technology.Infrared ray (IR) wave-length coverage is 0.75-1000 μ m, wherein can be subdivided into shortwave IR(0.75-4 μ m), medium wave IR (4-25 μ m) and long wave IR (25-1000 μ m).The mechanism of fresh marine product drying be moisture from material inside the diffusion process of air towards periphery.Infrared penetration material certain depth also improves its temperature, and along with the raising of temperature, the diffusion rate of water improves, and moisture is evaporated to the surface of material, and the moisture air that is dried is taken away, thereby obtains rate of drying faster.And the spouted negative-pressure microwave dry technology of pulse combines the advantage of vacuum drying and microwave drying.The characteristics of microwave drying are that greatly shorten drying time at the inner thermal source that produces of material.Microwave is that frequency arrives the electromagnetic wave of 300GHZ at 300MHZ.From dielectric structure, molecule is the non-polar molecule dielectric, and another kind of is the polar molecule dielectric.In the ordinary course of things, they all are random arrangement, if they are placed among the electric field of alternation, the polar molecule orientation of these media also changes along with the change in polarity of electric field, is called polarization.Extra electric field is stronger, and polarization is also just stronger, and the extra electric field change in polarity must be faster, polarizes also sooner, and warm-up movement and the rubbing action between adjacent molecule of molecule are also strong with regard to Shaoxing opera.Completed the conversion of electromagnetic energy to heat energy in this process, when heated material is placed in microwave field, its polarity orientation changes along with the variation of external electric field, with microwave frequency, the high frequency with per second tens times swings back and forth, rubs polar molecule, microwave electric field can be converted into the heat energy in medium, temperature of charge is raise, produce thermalization and a series of materializing procedures such as expanded and reach the purpose of micro-wave drying.In addition, the condition of vacuum makes the moisture in material evaporate at lower temperature, and for example: at pressure, be under the 5KPa condition, the boiling point of water is about 33 ℃, and the condition of hypoxemia low temperature makes the quality of material to keep.The present invention first utilizes the intermediate waves infra-red drying that material is removed to a part of water, makes the material surface form the shell of one deck densification, then, with the spouted negative-pressure microwave heating of pulse, makes the material internal moisture be subject to rapidly thermal evaporation, thereby reach dry purpose.In addition, in the spouted negative-pressure microwave dry run of pulse when water ring vacuum pump maintains vacuum state, by intermittently to air inlet in drying chamber and mineralization pressure is poor, thereby produce spouted air-flow, can cause it to move to any point in microwave field with material, thereby realized the homogeneous heating of microwave, and avoided burning appearance a little, improved the uniformity of the quality of product.
Chen Tuanwei etc. (2010) comparative studies salt solution normal pressure dipping and the vacuum impregnation impact on peanut quality, and apply the technological parameter of optimization of orthogonal test salt solution vacuum impregnation peanut.Result shows: the vacuum-impregnated peanut quality of salt solution is better than normal pressure dipping, and under 25 ℃ of normal pressures, dipping temperature, the peanut salt solution absorptivity of flooding 18 h is only 45.26%, content of soluble protein reduces by 0.81%; And, under 25 ℃ of vacuum 0.085 MPa, dipping temperature, the peanut salt solution absorptivity of flooding 1 min can reach 100%, and content of soluble protein only reduces by 0.02%.But this is only the research to salinity single component dipping effect, not enough to the dipping effect research of the maceration extract that contains Multiple components.
Li Junsheng etc. (2003) are by variation and the microsection technology of sugar content in tracking and measuring fruits and vegetables tissue, ultrasonic wave is affected to the problem that fruits and vegetables ooze sugar and histocyte integrality and compare research.Result shows, oozes sugared method with routine and compares, and ultrasonic wave improves fruits and vegetables and oozes the amplitude of sugared speed more than 38%.But dipping temperature is higher, be not suitable for the dipping of fish products.
After Qi Huifang etc. (2006) adopt the freeze drying neosalanx taihuensis to be 5% to water content, the microwave vacuum baking obtains a kind of color and luster and shape keeps good leisure silverfish dried fish.But adopt sublimation drying long, efficiency is low, and cost is high.
Yang Yi etc. (2010) have studied Tilapia Fillet vacuum microwave drying characteristic and dynamics research thereof, and result shows to increase microwave power can improve rate of drying; Gas clean-up can reduce final moisture; Under condition of high vacuum degree, microwave power is not obvious on the impact of rate of drying.But, just to fillet drying property and dynamic (dynamical) research, the product quality aspect is lacked to research.
Duan Zhenhua etc. (2009) have studied the hot wind and microwave composite drying dynamics of Tilapia Fillet, and Tilapia Fillet first adopts heated-air drying to certain moisture, and recycling microwave drying to terminal.But the fillet crisp brittleness is not studied.
Zhang Jun etc. (2006) have studied predrainage fillet water content, microwave power, vacuum and vacuum microwave have been processed to the impact of delicious and crisp bighead sheet quality, and the process conditions that vacuum microwave prepares delicious and crisp bighead sheet have been optimized, show that suitable microwave power and condition of high vacuum degree can improve expansion rate and brittleness, but the uniform drying of fillet is not ideal.
DuranCe etc. (2007) become crisp by fresh mango, pineapple by vacuum microwave drying, shrink very littlely, and keep original local flavor, and unique thin crisp mouthfeel is arranged; Krokida etc. (1997) compare the quality characteristic after the fruit and vegetable drynesses such as apple, banana, carrot and potato under vacuum microwave, microwave and heated-air drying condition respectively, much lower than the latter of the former two's bulk density, and porous all is better than the latter.These Research Characteristics are mainly to carry out for the product expanded feature, and the uniformity of each product monomer phase after expanded is related to seldom, the while microwave equipment that adopts, and material substantially remains static in expanded process.
For microwave uniformity and material, the document of motion study in microwave field and patent are at present also seldom.Open Min, Wang Yuchuan and disclose a kind of negative-pressure microwave uniform spraying drying device and application (number of patent application: 201010572843.0), lay particular emphasis on the design of spouted drying device, parametric description to its application is less, and the less fruits and vegetables of preprocessing process are laid particular stress in application.And the spouted negative-pressure microwave drying device of pulse that the present invention adopts can be processed through pretreated fillet.
Open the processing method (number of patent application: 201010572846.4) that Min, Wang Lingyu etc. disclose a kind of minced fish and Juice laminating production leisure crisp particles, take the fresh-water fishes such as silver carp and selected large fruits and vegetables is raw material, adds starch, salt, white granulated sugar, concentrated Juice etc. to adopt vacuum microwaves to produce leisure crisp particles cutting in mixing.Due to the restriction of vacuum microwave drying disc area, can't take full advantage of whole drying chamber, inlet amount limits to some extent; Material is still in basin and causes the part heating inhomogeneous simultaneously.
A kind of (number of patent application: 95197265.0) of the micro-wave oven with double-layer stirring fan, research shows that this agitating device is in a smaller container, can improve the uniformity of microwave drying, but material movement is a two dimensional surface substantially to carry out, material movement intensity relatively is essentially different under spouted or flox condition with material of the present invention, material is in spouted or mobile state can carry out violent motion at microwave field, in the three-dimensional space motion state, the uniformity that it is dry and moisture evaporation rate are faster more by force; Simultaneously the present invention adopts the segmentation combined drying method, from single microwave drying or micro-wave vacuum, also exists very large different.
Open Min, Sun Jincai etc. and disclose a kind of sprouted auxiliary means (patent No.: ZL 200810244418.1) that improves microwave desiccation homogeneity of granular garden stuff, this invention adopts two class airflow fields to carry out the spouted drying of microwave, mainly for how improving the uniformity of particle fruits and vegetables in microwave drying, by a kind of spouted auxiliary method, make fruits and vegetables realize the even absorption to microwave energy with the spouted state of difference in microwave field.The present invention for material under the spouted condition of negative-pressure microwave, the method in conjunction with the segmentation combined drying of vacuum microwave drying, shorten drying time, preserves to greatest extent color and luster, the nutriment of raw material and the crispness that improves product.The former is granular material natural or that prepare through cutting, and dry object of the present invention is different from it, is pretreated block of sheet meat material of process.
Open the processing method (application number: 201010583118.3) that Min, Wang Yingqiang etc. disclose a kind of wild small trash fish, take wild small fish as raw material, and vacuum microwave is fried again when cleaning, going internal organ, fish body after pickled to be 15%-18% by micro-wave vacuum predrainage to moisture obtains the crisp-fried dried fish that moisture content is 6%-7%.But the uniform drying shortage to the dried fish that adopts micro-wave vacuum and the fried acquisition of vacuum microwave guarantees.
Zhu Cheng training, a Min etc. disclose the spouted preparation method of the negative-pressure microwave (application number: 201110252707.8) of a kind of salt tolerance vegetables and marine fish recombined leisure crisp particles, take chilled ocean fish and selected salt tolerance vegetables is raw material, by ocean fish through cleaning, decaptitate internal organ and go fish scale, cleaning, peeling deburring adopt meat, except raw meat, sky are cut, spice is cut and mixed, salt is cut, again salt tolerance vegetables is selected, is cleaned, is protected look, desalination, draining, chopping, mix in proportion again, gel forming, finally carry out the spouted dry leisure crisp particles that obtains of negative-pressure microwave.But ocean fish used is single fingerling, be not marine products mixing small fish, high expensive.
Open the negative-pressure microwave segmentation combined drying preparation method (application number: 201110378126.9) that Min, Chen Fengjie etc. disclose a kind of instant crisp dehydration fish ball, with the pure flesh of fish of the treated acquisition of fresh or chilled fish, the pure flesh of fish is through compound rinsing liquid defishying, afterwards the flesh of fish being beaten bursts adds batching simultaneously, raw material through beating after bursting becomes ball, gelation at once and adds thermal maturation, finally the fish ball after slaking is carried out to negative-pressure microwave segmentation combined drying, finally obtain high-quality instant crisp dehydration fish ball product.But fish ball is the internal moisture skewness after static vacuum microwave is predrying, easily cause the expanded inequality of final products.
Min, Wang Lingyu etc. disclose a kind of vacuum microwave of fragility fish grain and have combined uniform expansion method (application number: 201010582324.2) with low frequency microwave, take fresh fish as raw material, through cleaning, three go, clean, remove the peel deburring adopt meat, except raw meat, sky are cut, salt is cut, add starch, spice is cut and is mixed, gel forming, pelletizing, then adopts the low frequency microwave of 915MHz and vacuum microwave combining uniform expansion to make fragility fish grain.But material just moves in dry run in a plane of basin, easily causes the fish grain to receive inhomogeneous microwave.
Open Min, Sun Jincai etc. and disclose a kind of segmentation method (application number: 200910213559.1) that improves granular garden stuff uniform expansion effect in the spouted drying of microwave, adopt different intakes at different drying stages, be initially hot blast spouted predrying, the method drying that following adopted air-flow and microwave combine.By controlling the motion conditions of dry fruit-vegetable granules in airflow field and Microwave Hybrid field, to reach the expansion effect that improves the granular garden stuff particle.After the material restructuring, the original institutional framework of cell is destroyed, the tackness grow.If it is spouted directly to feed intake, particle to be dried there will be the situation of mutually sticking together, can't be good carry out spouted drying; Due to spouted, make the mutual collision between material and dry wall and material produce surface fracture in addition.Therefore, the present invention first adopts infra-red drying, until particle surface to be dried form after fine and close dry film feed intake again spouted.
Zhang Lili etc. (2011) utilize infra-red drying equipment to carry out the drying test under the different condition to the garlic sheet, by investigation and comparison the variation of garlic sheet moisture content and rate of drying under different dry Parameter Conditions.Result shows, the thickness of material, heating-up temperature and irradiation distance are all larger on dry result impact, at garlic sheet thickness, is that 3mm, irradiation distance are 11cm, heating-up temperature while being 55 ℃, guaranteeing that drying quality is preferably under prerequisite, most effective.But infra-red drying lacks research to the drying effect aspect of restructuring material.
By microwave and infra-red drying, the drying quality to carrot is studied Cao Xinzhi etc. (2009), and compares with traditional heated-air drying.By instrument and organoleptic analysis, the quality of carrot is evaluated, result shows, the quality characteristic of dried carrot is different because of used drying means.But the pretreatment aspect using infra-red drying as other drying modes is lacked to research.
Wu Juan etc. (2011) be take ray as research object, studied the impact on ray sheet main quality of dry wind speed, baking temperature and Far-infrared Heating power, comprise the leading indicators such as water content, rehydration ratio, whitness index, protein content (butt), fat content (butt), to determine suitable drying condition under far infrared assisted heat pump drying condition.But the brittleness to fillet lacks research.
Luo Zhihui etc. (2006) have studied technique and the storage-stable of FAR INFRARED HEATING method production fumersion fillet, found that through the stability of the quality estimating of the fumersion fish meat sheet of FAR INFRARED HEATING and lipid all good than through heated-air drying.Be only but the research to fillet quality aspect, do not relate to Drying Dynamics.
All below document and patents that the flesh of fish and fruits and vegetables are processed separately or restructuring is processed, although, relevant for the report of fish combined drying, produce again the report of dried fish through intermediate waves infra-red drying predrainage and the spouted negative-pressure microwave combined drying of pulse there are no marine products mixing small fish after the seasoning of ultrasonic auxiliary vacuum dipping.
Summary of the invention
The purpose of this invention is to provide a kind of small fish of marine products conditioning and make the efficient evenly method of combined drying that reaches.
Technical scheme of the present invention: the conditioning of small fish of marine products is made and efficient evenly drying means, fresh or the chilled small fish of marine products of take is raw material, through impurity elimination clean, segment, de-raw meat, the seasoning of ultrasonic auxiliary vacuum dipping, secondary rinsing, draining, intermediate waves infra-red drying predrainage, the spouted negative-pressure microwave drying of pulse, the packing sterilization obtains product small fish dried fish conditioning food.
Described small fish: the long 8-40cm of body, the various marine products mixing small fish of body weight 30-200g.
Described impurity elimination is cleaned: internal organ are decaptitated, scale, gone to the fish body, and clear water washes away inside and outside foul.
Described segment: the fish section that the fish body is cut into to 6-10cm.
Described defishying is under 0-10 ℃ of condition, with 1%NaHCO in temperature
3+ 0.4%NaCl(w/v) solution is de-raw meat liquid, the flesh of fish is 1g ︰ 4mL with the ratio of de-raw meat liquid, low rate mixing 5min, standing 2h, stir in the same way again 5min, standing 2h again, de-raw meat liquid inclines, finally use the running water that flows to rinse 8min, to remove the water soluble protein (comprising protein decomposition enzyme) in the flesh of fish, the rudimentary nitrogen substance that stench flavor is arranged, pigment, smell and fat constituent, improve the relative amount of salting-in protein, thereby the heat endurance and the gelling that improve protein form ability, improve the puffing quality of fish grain, and elasticity and whiteness all are significantly improved.
Described ultrasonic auxiliary vacuum infiltration conditioning (pickling seasoning): the flavoring that will prepare by weight proportion in advance: account for the flesh of fish and weigh 8% white sugar, 1.5% monosodium glutamate, 2.5% table salt, 1% cooking wine, the green onion garlic end of 1%-2%, 1% cloves, 1% ginger and 1% anise are made into flavoring; After the fillet seasoning is mixed thoroughly, put between the infiltration below 20 ℃ and permeate, vacuum is 0.085MPa, and ultrasonic power is 200W, and dip time is 10min, makes full and uniform the penetrating in the flesh of fish of flavoring go.
Described secondary rinsing, draining: the good flesh of fish of dipping seasoning washes away surperficial mucus with clear water, pulls draining 20min out.
Described intermediate waves infra-red drying predrainage, the spouted negative-pressure microwave drying of pulse: the flesh of fish is put into to infrared (the 3-10 mum wavelength of intermediate waves, 2225W) in the heating cabinet, the material useful load is controlled at about 450g, regulating heating-up temperature is 65 ℃, open blower fan, dry 10～13min reaches approximately 18%～20% to moisture, taking out fillet goes in the loader of the spouted negative pressure microwave device of pulse again, the control vacuum pressure is 7～10KPa, microwave power is 5～6W/g, the spouted air inlet frequency of pulse is stopped 3s for opening 2s, dry 7-10min to water content be 6%～7%, gained leisure dried fish brittleness is 2000～2800g, L value (the Lightness of each dried fish, brightness), a value (redness, the redness degree), b value (yellowness, yellow chromaticity) difference between is within 0.15%～0.18%, the mean value of product expansion rate is 1～1.3, difference between each dried fish expansion rate is 0.11%～0.15%.
Described packing sterilization: get dried dried fish and put into vacuum packaging bag, at 121 ℃ of sterilization 20min, obtain finished product small fish dried fish conditioning food.
Described vacuum packaging bag is aluminium foil bag or PET/AL/CPP compound package material bag.
Beneficial effect of the present invention: it is raw material that marine products mixing small fish is take in the present invention, first through the seasoning of ultrasonic auxiliary vacuum dipping, then carries out intermediate waves infra-red drying predrainage and the dry leisure dried fish that obtains of the spouted negative-pressure microwave of pulse.The dried fish of producing slightly has expanded, fragility is higher, oil content is low, nutritious, there is fish and be rich in protein, polyunsaturated fatty acid, the characteristics of vitamin, mineral matter, the long-term edible effect that contributes to reduce cholesterol, prevention cardiovascular and cerebrovascular disease, but auxiliary curing leukaemia, cancer of the stomach etc. are all-ages high protein leisure food.In addition, the present invention adopts the combined drying technique of intermediate waves infra-red drying predrainage and the spouted negative-pressure microwave drying of pulse, realize overall process low temperature, hypoxemia drying, prevented that material from contacting with oxygen, kept to greatest extent the original color and luster of raw material, profile, local flavor and nutriment; Effectively utilized the volume in microwave drying chamber, reduced to greatest extent the focus that the later stage of drying occurs due to uneven drying, rate of drying is fast, efficiency is high, has finally obtained high-quality leisure dried fish.
The specific embodiment
Embodiment 1: the conditioning of marine products mixing eupleurogrammus muticus and petcock fish is made and efficient evenly drying means
Fresh or chilled marine products mixing eupleurogrammus muticus and the petcock fishes etc. that it is 40-180g that body is grown for 10-35cm, body weight are after decaptitating, scale, go internal organ, clear water to wash away inside and outside foul, the fish body is cut into to the fish section of 6-10cm, then by fish section and compound rinsing liquid (1%NaHCO
3+ 0.4%NaCl(w/v)) soak defishying 4h in the ratio of 1g:4mL, then with running water, rinse 8min.And the flavoring that will prepare by weight proportion in advance (accounts for the flesh of fish and weighs 8% white sugar, 1.5% monosodium glutamate, 2.5% table salt, 1% cooking wine, the green onion garlic end of 1%-2%, 1% cloves, 1% ginger and 1% anise) with flesh of fish seasoning, mix thoroughly after, put between the infiltration below 20 ℃ and permeate, vacuum is 0.085MPa, ultrasonic power is 200W, and dip time is 10min, makes full and uniform the penetrating in the flesh of fish of flavoring go.The good flesh of fish of dipping seasoning washes away surperficial mucus with clear water, pulls draining 20min out.Fish is put into to infrared (the 3-10 mum wavelength of intermediate waves, power 2225W) in heating cabinet, the material useful load is controlled at about 450g, regulating heating-up temperature is 65 ℃, open blower fan, dry 10～13min reaches approximately 18% to moisture, taking out fillet goes in the loader of the spouted negative pressure microwave device of pulse again, the control vacuum pressure is 7～10KPa, microwave power is 5～6W/g, the spouted air inlet frequency of pulse is stopped 3s for opening 2s, dry 7-10min to water content be 7%, finally get dried dried fish and put into vacuum packaging bag, at 121 ℃ of sterilization 20min, obtain finished product.Gained leisure dried fish brittleness is 2000～2500g, L value (the Lightness of each dried fish, brightness), a value (redness, the redness degree), the difference between b value (yellowness, yellow chromaticity) is within 0.15%, the mean value of product expansion rate maintains 1～1.2, and the difference between each dried fish expansion rate is 0.11%.
Embodiment 2: marine products mixing little yellow croaker and little green grass or young crops account for the conditioning of fish and make and efficient evenly drying means
Body is long accounts for fish etc. after decaptitating, scale, go internal organ, clear water to wash away inside and outside foul for 8-18cm, the body weight fresh or chilled marine products that are 30-150g mix little yellow croaker and little green grass or young crops, the fish body is cut into to the fish section of 6-10cm, then by fish section and compound rinsing liquid (1%NaHCO
3+ 0.4%NaCl(w/v)) soak defishying 4h in the ratio of 1g:4mL, then with running water, rinse 8min.And the flavoring that will prepare by weight proportion in advance (accounts for the white sugar of fish body weight 8%, 1.5% monosodium glutamate, 2.5% table salt, 1% cooking wine, the green onion garlic end of 1%-2%, 1% cloves, 1% ginger and 1% anise) with flesh of fish seasoning, mix thoroughly after, put between the infiltration below 20 ℃ and permeate, vacuum is 0.085MPa, ultrasonic power is 200W, and dip time is 10min, makes full and uniform the penetrating in the flesh of fish of flavoring go.The good flesh of fish of dipping seasoning washes away surperficial mucus with clear water, pulls draining 20min out.Fish is put into to infrared (the 3-10 mum wavelength of intermediate waves, power 2225W) in heating cabinet, the material useful load is controlled at about 450g, regulating heating-up temperature is 65 ℃, open blower fan, dry 11～13min reaches approximately 20% to moisture, taking out fillet goes in the loader of the spouted negative pressure microwave device of pulse again, the control vacuum pressure is 7～10KPa, and microwave power is 5～6W/g, and the spouted air inlet frequency of pulse is stopped 3s for opening 2s, dry 7-10min to water content be 6%, finally get dried dried fish and put into vacuum packaging bag, at 121 ℃ of sterilization 20min, obtain finished product.Gained leisure dried fish brittleness is 2400～2800g, L value (the Lightness of each fillet, brightness), a value (redness, the redness degree), the difference between b value (yellowness, yellow chromaticity) is within 0.18%, the mean value of product expansion rate is 1～1.3, and the difference between each dried fish expansion rate is 0.15%.
Claims (2)
1. the conditioning of small fish of marine products is made and efficient evenly drying means, it is characterized in that take that fresh or chilled small fish of marine products is raw material, through impurity elimination clean, segment, de-raw meat, the seasoning of ultrasonic auxiliary vacuum dipping, secondary rinsing, draining, the dry predrainage of short-and-medium microwave-infrared, the spouted negative-pressure microwave drying of pulse, the packing sterilization obtains product small fish dried fish conditioning food;
(1) raw material small fish: the long 8-40cm of body, the various marine products mixing small fish of body weight 30-200g;
(2) impurity elimination is cleaned: internal organ are decaptitated, scale, gone to the fish body, and clear water washes away inside and outside foul;
(3) segment: the fish section that the fish body is cut into to 6-10cm;
(4) de-raw meat: be under 0-10 ℃ of condition in temperature, in w/v 1% NaHCO
3with 0.4%NaCl solution, be to take off raw meat liquid, the flesh of fish is 1g:4mL with the ratio of de-raw meat liquid, low rate mixing 5min, standing 2h, stir in the same way again 5min, standing 2h again, de-raw meat liquid inclines, finally use mobile running water to rinse 8min, removing water soluble protein and protein decomposition enzyme in the flesh of fish, rudimentary nitrogen substance, pigment, smell and the fat constituent of stench flavor are arranged, improve the relative amount of salting-in protein, thereby improve the heat endurance of protein and the formation ability of gelling, improve the puffing quality of fish grain, and elasticity and whiteness all are significantly improved;
(5) ultrasonic auxiliary vacuum dipping conditioning: the flavoring that will prepare by weight proportion in advance: account for the flesh of fish and weigh 8% white sugar, 1.5% monosodium glutamate, 2.5% table salt, 1% cooking wine, the green onion garlic end of 1%-2%, 1% cloves, 1% ginger and 1% anise are made into flavoring; To oppress after seasoning mixes thoroughly, and put between the infiltration below 20 ℃ and permeate, vacuum is 0.085MPa, and ultrasonic power is 200W, and dip time is 10min, makes full and uniform the penetrating in the flesh of fish of flavoring go;
(6) secondary rinsing, draining: the good flesh of fish of dipping seasoning washes away surperficial mucus with clear water, pulls draining 20min out;
(7) the dry predrainage of short-and-medium microwave-infrared, the spouted negative-pressure microwave drying of pulse: the flesh of fish is put into to intermediate waves infrared heating case, the material useful load is controlled at 450g, regulating heating-up temperature is 65 ℃, open blower fan, dry 10～13min reaches 18%～20% to moisture, taking out the flesh of fish goes in the loader of the spouted negative pressure microwave device of pulse again, the control vacuum pressure is 7～10KPa, microwave power is 5～6W/g, the spouted air inlet frequency of pulse is stopped 3s for opening 2s, dry 7-10min to water content be 6%～7%, gained dried fish brittleness is 2000～2800g, the brightness L value of each dried fish, redness degree a value, difference between yellow chromaticity b value is within 0.15%～0.18%, the mean value of product expansion rate is 1～1.3, difference between each dried fish expansion rate is 0.11%～0.15%,
(8) packing sterilization: get dried dried fish and put into vacuum packaging bag, at 121 ℃ of sterilization 20min, obtain finished product small fish dried fish conditioning food.
2. the conditioning of small fish of marine products according to claim 1 is made and efficient evenly drying means, and it is characterized in that: described vacuum packaging bag is aluminium foil bag or PET/AL/CPP compound package material bag.
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