CN102972807A - Processing method of dish-type instant food pickled cabbage fish packed to be shaped like a bowl and preserved at normal temperature - Google Patents
Processing method of dish-type instant food pickled cabbage fish packed to be shaped like a bowl and preserved at normal temperature Download PDFInfo
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Abstract
The invention discloses a processing method of dish-type instant food pickled cabbage fish packed to be shaped like a bowl and preserved at normal temperature, belonging to the technical field of processing and preserving of aquatic food. According to the processing method, a fresh fish and pickled vegetables are taken as primary materials, and the dish-type instant food pickled cabbage fish product packed in the bowl and preserved at normal temperature is prepared by the processes of preprocessing the raw materials, deodorizing and tenderizing the fish, frying to change color, seasoning, adjusting acid, tinning, sealing, conducting low-intensity sterilization and rapidly cooling. The dish-type instant food pickled cabbage fish product produced by the method disclosed by the invention completely preserves original flavor, texture, color and luster and nutrition of pickled cabbage fish dish, is high in safety and long in quality guarantee period, and is packaged by a bowl-shaped container; no chemical preservative is added in the processing process; and the dish-type instant food pickled cabbage fish is simple to open, convenient to eat, and wide in market prospect, can be heated by microwaves, and meets the demands on food nutrition and taste required by modern consumers and rapid pace of life.
Description
Technical field
The processing method of bowl-shape packing the Fish with Chinese Sauerkraut of dish formula instant food of a kind of preservation under room temperature provides a kind of suitability for industrialized production of the Fish with Chinese Sauerkraut dish and the method for preservation under room temperature, belongs to aquatic food processing and preservation technology field.
Background technology
The Fish with Chinese Sauerkraut is that Sichuan cuisine is famous dish, and the fresh-water fishes raw material such as available grass carp, black carp, carp or fish compatibility sauerkraut and auxiliary material are fired and formed, and oppress sour tender deliciousness, and the taste of this uniqueness is subject to consumers in general's favor.At present in China, the Fish with Chinese Sauerkraut is mainly sold as main after the cooking in hotel, the dining room, and along with the quickening of people's rhythm of life, this processing mode does not satisfy modern consumer to convenient food demand efficiently.Therefore, in the urgent need to a kind of Industrialized processing technique of the Fish with Chinese Sauerkraut product of convenient and instant, to satisfy growing consumption demand.Mainly be with leisure dried product at present in the processing of China's shortening aquatic products, cold bright frozen cooked goods and canned aquatic products product are main, dried product can not keep the original local flavor of aquatic products, cold bright frozen product shelf life is short and the cost of storage is high, the normal temperature canned aquatic products is mainly take the tinplate can as main, because higher hot-working intensity often causes product special flavour, texture quality is subject to than havoc, and this type of canned pack can opening difficulty, heating is inconvenient, and the flexible package canned product of retort pouch is also because of its convenient purification that easily causes the destruction of products'texture quality and be difficult to realize dish owing to physical factors such as extruding in the storing process of circulation.The present invention utilizes bowl-shape plastic packaging containers to carry out the suitability for industrialized production of the Fish with Chinese Sauerkraut dish, obtain that the temperature field distributes and process for sterilizing is in optimized selection by Computer Simulation and numerical optimization, adopt preservation under room temperature and the fast food type consumption of minimum process intensity process for sterilizing realization the Fish with Chinese Sauerkraut dish of product-based texture quality, the shelf-life reached more than 12 months.This series products is instant through tearing sealed membrane, or simple heating using microwave is instant after opening, kept preferably the original local flavor of the Fish with Chinese Sauerkraut dish, matter structure, color and luster and nutritional quality, the report of suitability for industrialized production preservation under room temperature dish formula instant food the Fish with Chinese Sauerkraut has not yet been arranged at present.
Summary of the invention
Purpose of the present invention: the processing method that bowl-shape packing the Fish with Chinese Sauerkraut of dish formula instant food of a kind of preservation under room temperature is provided, by the Fish with Chinese Sauerkraut processing technology is studied, the factors such as different frying technological processes, pickling process that obtain are on the impact of the Fish with Chinese Sauerkraut matter structure, local flavor, aberration, the pH value of soup juice and fillet or fish piece and total acid content are set up forecast model and are instructed acid adjustment technique with processing, sterilization process and holding conditions and the variation in the time in the research dish; And utilize Computer Simulation to obtain that the temperature field distributes and numerical optimization is optimized process for sterilizing, obtain the impact of different process for sterilizing on the Fish with Chinese Sauerkraut quality and shelf-life, determine best process conditions, obtain the bowl-shape packing the Fish with Chinese Sauerkraut of preservation under room temperature dish formula instant food product of 12 months shelf-lifves.
Technical scheme of the present invention: but the processing method of bowl-shape packing the Fish with Chinese Sauerkraut of dish formula instant food of a kind of preservation under room temperature, take fresh and alive fish and sauerkraut as primary raw material, through pretreatment of raw material, take off raw meat tenderization, fried color development, seasoning, acid adjustment, tinning, sealing, sterilization and fast process for cooling make bowl-shape packing the Fish with Chinese Sauerkraut product of preservation under room temperature, described method step is as follows:
(1) raw material is checked and accepted: for processing raw material, can be the fresh-water fishes such as grass carp, black carp, carp, perch, catfish with fresh and alive fresh-water fishes or fish, and hairtail, Spanish mackerel, flatfish, pedal fish, sardine, the fishs such as tuna; Used sauerkraut is the leaf vegetables such as sour green vegetables, sour leaf mustard, and requiring leachate pH scope is 3.8-4.2;
(2) preliminary treatment: after fish slaughtered, cleans corresponding pretreatment process, be cut into fillet or fish piece that thickness is 0.4-0.6cm, sheet type, piece type are complete;
(3) take off raw meat, tenderization: pretreated fillet or fish piece take off raw meat, Tenderization, select yellow rice wine, salt to take off raw meat, and Tenderization is carried out in water-starch, egg white hanging; Adopt dry salting, every 1kg fillet or fish piece are mixed thoroughly with yellow rice wine 10g, starch 6g, egg white 20g and salt 20g, pickle 20-25 min;
(4) fried color development: adopt the continous way deep fryer, the fillet after pickling or fish piece are fried in salad oil, and fried condition is 150-170 ℃, and time 5-10s requires the flesh of fish to bleach and namely pulls out;
(5) seasoning: according to the consumption of spice, flavoring in the style of cooking taste characteristics adjustment prescription; Prepare first perfumery oil: 9.0kg refined plant oil is heated to 170 ℃, puts into onion silk 0.1-0.5kg, mashed garlic 0.5-1.5kg and ginger 0.4-0.8kg, taking-up is filtered for subsequent use after the infusion; Then prepare baste: first with perfumery oil 12kg and Chinese prickly ash 0.1-0.2kg, anistree 0.06-0.18kg, bubble green pepper 1.0-4.0kg, little pimiento 1.0-3.0kg, put into jacketed pan be heated to fragrance out after, add successively again entry 72-80kg, refined salt 4.0-6.0kg, granulated sugar 1.0-3.0kg, add yellow rice wine 2.0-3.0kg and acidity regulator after boiling 1h, take the dish out of the pot immediately, get baste 100kg, not enough clear water polishing; Used acidity regulator is glacial acetic acid 1.5-3.0kg in the baste, sodium pyrophosphate 0.1-0.2kg and calgon 0.08-0.16kg, and the flesh of fish: sauerkraut: the mass ratio of baste is 5:7:10-9:7:10;
(6) acid adjustment: adjust goods acidity by acidity, the acidity regulator of glacial acetic acid concentration, sauerkraut in the control baste and the ratio of adjusting between the flesh of fish, sauerkraut and baste, requiring the pH in the goods shelf life is 3.8-4.5, not only reaches the acid food requirement but also do not affect mouthfeel;
(7) tinning, sealing: the circular platform type plastic bowl box that adopts food-grade polyethylene or polypropylene material to make, minute three kinds of models: the heavy 29g of small-sized bowl box, bore 14.0cm, footpath, end 12.0cm, high 4.5cm, the thick 0.60mm of wall material; The heavy 62g of medium-sized bowl box, bore 18.5cm, footpath, end 14.7cm, high 5.5cm, the thick 0.80mm of wall material; The heavy 92g of large-scale bowl box, bore 20.4cm, footpath, end 15.3cm, high 7.1cm, wall thickness 1.0mm; In the flesh of fish, sauerkraut and baste ratio dress bowl; Pack into first sauerkraut and fillet or fish piece, by the fan-shaped evenly distributed circle that is placed to, in the middle of the fillet that form is slightly poor and less or fish piece were placed on, the color and luster of every bowl of fillet or fish piece was roughly even; Then add baste, liquid temperature remains on more than 80 ℃; As early as possible sealing behind the dress bowl, sealing vacuum is 0.036～0.046MPa, with sealed membrane plastic bowl box oral area is sealed;
(8) low-intensity sterilization: different bowl types adopt respectively different sterilization conditions, adopt minimum process intensity to avoid the quality of fillet or fish piece is destroyed; Small-sized bowl box sterilization conditions is 110-116 ℃, 25-35min; Medium-sized bowl box sterilization conditions is 110-116 ℃, 30-40min; Large-scale bowl box sterilization conditions is 110-116 ℃, 35-45min;
(9) fast cooling: adopt the cooling of water spray type back-pressure, used cooling water is the zero degree frozen water, and back-pressure is 0.06-0.10MPa, is controlled to be cooled to plastic bowl box central temperature in the 5-10min below 40 ℃, takes out after the cooling and wipes the bowl warehouse-in.
With bowl-shape the Fish with Chinese Sauerkraut of packing of dish formula instant food that said method processing obtains, safe, preservation under room temperature can reach 12 months, instant, and can keep the original nutrition of the Fish with Chinese Sauerkraut dish, matter structure and flavor quality fully.
Beneficial effect of the present invention: but the invention provides the processing method of bowl-shape packing the Fish with Chinese Sauerkraut of dish formula instant food of a kind of preservation under room temperature, and the shelf-life reaches 12 months, has enlarged the sale radius of product; And instant, instant through simple heating using microwave, satisfied modern consumer to food nutrition, delicious food and fast pace needs of life.
But bowl-shape packing the Fish with Chinese Sauerkraut of dish formula instant food of the preservation under room temperature that makes through the present invention has kept completely the original nutrition of the Fish with Chinese Sauerkraut dish, matter structure and flavor quality, and has not added any chemical preservative, edible safety in the process.The inventive method has realized standardization, mechanization and the suitability for industrialized production of cooking food, is conducive to enterprise and raises labour efficiency, and promoting enterprise increases production and improves productivity, and increases economic efficiency, and improves the market competitiveness of enterprise.The inventive method can promote the use of in the suitability for industrialized production of the aquatic products deep processing such as other shrimps, fish and shellfish and cooking food and go, for the deep processing level that improves China's Aquatic Product Process Industry and realize that the industrialization of cooking food and even traditional food has great importance.
Key technology of the present invention is acid adjustment technology and the minimum process intensity sterilization technology of acid adjustment food.
Description of drawings
The processing process block diagram of the bowl-shape packing the Fish with Chinese Sauerkraut of Fig. 1 preservation under room temperature convenient dish food.
The specific embodiment
Embodiment 1
Select the fresh-water fishes such as fresh and alive grass carp, black carp, carp, perch, catfish, or hairtail, Spanish mackerel, flatfish, pedal fish, sardine, the fishs such as tuna, used sauerkraut is the leaf vegetables such as sour green vegetables, sour leaf mustard, requiring leachate pH scope is 3.8-4.2; After fish carried out corresponding pretreatment process, be cut into fillet or fish piece that thickness is 0.4-0.6cm, sheet type, piece type are complete; Pretreated fillet or fish piece take off raw meat with yellow rice wine, salt, and Tenderization is carried out in water-starch, egg white hanging, adopt dry salting, and every 1kg fillet or fish piece are mixed thoroughly with yellow rice wine 10g, starch 6g, egg white 20g and salt 20g, pickle 20-25 min; Adopt the continous way deep fryer, the fillet after pickling or fish piece are fried in salad oil, and fried condition is 150 ℃, and 10s requires the flesh of fish to bleach and namely pulls out; Carry out seasoning after fried, according to the consumption of spice, flavoring in the style of cooking taste characteristics capable of regulating prescription; Prepare first perfumery oil, 9.0kg refined plant oil is heated to 170 ℃, put into onion silk 0.1-0.5kg, mashed garlic 0.5-1.5kg and ginger 0.4-0.8kg, taking-up is filtered for subsequent use after the infusion; Then prepare baste, first with perfumery oil 12kg and Chinese prickly ash 0.1-0.2kg, anistree 0.06-0.18kg, bubble green pepper 1.0-4.0kg, little pimiento 1.0-3.0kg, put into jacketed pan be heated to fragrance out after, add successively again entry 72-80kg, refined salt 4.0-6.0kg, granulated sugar 1.0-3.0kg boils and adds yellow rice wine 2.0-3.0kg, glacial acetic acid 1.5kg behind the 1h, sodium pyrophosphate 0.1kg and calgon 0.08kg, take the dish out of the pot immediately, get baste 100kg, not enough clear water polishing; Then fill bowl, adopt small-sized bowl box, the flesh of fish, sauerkraut and baste ratio are 5:7:10, pack into first sauerkraut and fillet or fish piece, by the fan-shaped evenly distributed circle that is placed to, in the middle of the fillet that form is slightly poor and less or fish piece be placed on, the color and luster of every bowl of fillet or fish piece was roughly even; Then add baste, liquid temperature remains on more than 80 ℃; As early as possible sealing behind the dress bowl, sealing vacuum is 0.036～0.046MPa, with sealed membrane the plastic bowl oral area is sealed; Sterilization is carried out in sealing, and technological parameter is 110 ℃, 35min, adopt the cooling of water spray type back-pressure after sterilization finishes, used cooling water is the zero degree frozen water, and back-pressure is 0.06MPa, be controlled at and be cooled to plastic bowl box central temperature in the 5min below 40 ℃, take out after the cooling and wipe the bowl warehouse-in.
Place 37 ℃ incubator to be incubated 7 days in the dish goods, the swell phenomenon does not occur, heating using microwave eats behind the Kaifeng, the products'texture excellent flavor, and the flesh of fish, soup juice pH value are all below 4.0; 12 months goods lower shelf-lifves of normal temperature.
Embodiment 2
Select the fresh-water fishes such as fresh and alive grass carp, black carp, carp, perch, catfish, or hairtail, Spanish mackerel, flatfish, pedal fish, sardine, the fishs such as tuna, used sauerkraut is the leaf vegetables such as sour green vegetables, sour leaf mustard, requiring leachate pH scope is 3.8-4.2; After fish carried out corresponding pretreatment process, be cut into fillet or fish piece that thickness is 0.4-0.6cm, sheet type, piece type are complete; Pretreated fillet or fish piece take off raw meat with yellow rice wine, salt, and Tenderization is carried out in water-starch, egg white hanging, adopt dry salting, and every 1kg fillet or fish piece are mixed thoroughly with yellow rice wine 10g, starch 6g, egg white 20g and salt 20g, pickle 20-25 minute; Adopt the continous way deep fryer, the fillet after pickling or fish piece are fried in salad oil, and fried condition is 160 ℃, and 8s requires the flesh of fish to bleach and namely pulls out; Carry out seasoning after fried, according to the consumption of spice, flavoring in the style of cooking taste characteristics capable of regulating prescription; Prepare first perfumery oil, 9.0kg refined plant oil is heated to 170 ℃, put into onion silk 0.1-0.5kg, mashed garlic 0.5-1.5kg and ginger 0.4-0.8kg, taking-up is filtered for subsequent use after the infusion; Then prepare baste, first with perfumery oil 12kg and Chinese prickly ash 0.1-0.2kg, anistree 0.06-0.18kg, bubble green pepper 1.0-4.0kg, little pimiento 1.0-3.0kg, put into jacketed pan be heated to fragrance out after, add successively again entry 72-80kg, refined salt 4.0-6.0kg, granulated sugar 1.0-3.0kg boils and adds yellow rice wine 2.0-3.0kg, glacial acetic acid 1.5kg behind the 1h, sodium pyrophosphate 0.1kg and calgon 0.08kg, take the dish out of the pot immediately, get baste 100kg, not enough clear water polishing; Then fill bowl, adopt medium-sized bowl box, the flesh of fish, sauerkraut and baste ratio are 5:7:10, pack into first sauerkraut and fillet or fish piece, by the fan-shaped evenly distributed circle that is placed to, in the middle of the fillet that form is slightly poor and less or fish piece be placed on, the color and luster of every bowl of fillet or fish piece was roughly even; Then add baste, liquid temperature remains on more than 80 ℃; As early as possible sealing behind the dress bowl, sealing vacuum is 0.036～0.046MPa, with sealed membrane the plastic bowl oral area is sealed; Sterilization is carried out in sealing, and technological parameter is 110 ℃, and 40min adopts the cooling of water spray type back-pressure after sterilization finishes, and used cooling water is the zero degree frozen water, and back-pressure is 0.06MPa, is controlled to be cooled to bowl box central temperature in the 7min below 40 ℃, takes out after the cooling and wipes the bowl warehouse-in.
Place 37 ℃ incubator to be incubated 7 days in the dish goods, the swell phenomenon does not occur, heating using microwave eats behind the Kaifeng, the products'texture excellent flavor, and the flesh of fish, soup juice pH value are all below 4.0; 12 months goods lower shelf-lifves of normal temperature.
Embodiment 3
Select the fresh-water fishes such as fresh and alive grass carp, black carp, carp, perch, catfish, or hairtail, Spanish mackerel, flatfish, pedal fish, sardine, the fishs such as tuna, used sauerkraut is the leaf vegetables such as sour green vegetables, sour leaf mustard, requiring leachate pH scope is 3.8-4.2; After fish carried out corresponding pretreatment process, be cut into fillet or fish piece that thickness is 0.4-0.6cm, sheet type, piece type are complete; Pretreated fillet or fish piece take off raw meat with yellow rice wine, salt, and Tenderization is carried out in water-starch, egg white hanging, adopt dry salting, and every 1kg fillet or fish piece are mixed thoroughly with yellow rice wine 10g, starch 6g, egg white 20g and salt 20g, pickle 20-25 minute; Adopt the continous way deep fryer, the fillet after pickling or fish piece are fried in salad oil, and fried condition is 170 ℃, and 5s requires the flesh of fish to bleach and namely pulls out; Carry out seasoning after fried, according to the consumption of spice, flavoring in the style of cooking taste characteristics capable of regulating prescription; Prepare first perfumery oil, 9.0kg refined plant oil is heated to 170 ℃, put into onion silk 0.1-0.5kg, mashed garlic 0.5-1.5kg and ginger 0.4-0.8kg, taking-up is filtered for subsequent use after the infusion; Then prepare baste, first with perfumery oil 12kg and Chinese prickly ash 0.1-0.2kg, anistree 0.06-0.18kg, bubble green pepper 1.0-4.0kg, little pimiento 1.0-3.0kg, put into jacketed pan be heated to fragrance out after, add successively again entry 72-80kg, refined salt 4.0-6.0kg, granulated sugar 1.0-3.0kg boils and adds yellow rice wine 2.0-3.0kg, glacial acetic acid 1.5kg behind the 1h, sodium pyrophosphate 0.1kg and calgon 0.08kg, take the dish out of the pot immediately, get baste 100kg, not enough clear water polishing; Then fill bowl, adopt large-scale bowl box, the flesh of fish, sauerkraut and baste ratio are 5:7:10, pack into first sauerkraut and fillet or fish piece, by the fan-shaped evenly distributed circle that is placed to, in the middle of the fillet that form is slightly poor and less or fish piece be placed on, the color and luster of every bowl of fillet or fish piece was roughly even; Then add baste, liquid temperature remains on more than 80 ℃; As early as possible sealing after the tinning, sealing vacuum is 0.036～0.046MPa, with sealed membrane the plastic bowl oral area is sealed; Sterilization is carried out in sealing, and technological parameter is 110 ℃, and 45min adopts the cooling of water spray type back-pressure after sterilization finishes, and used cooling water is the zero degree frozen water, and back-pressure is 0.06MPa, is controlled to be cooled to bowl box central temperature in the 10min below 40 ℃, takes out after the cooling and wipes the bowl warehouse-in.
Place 37 ℃ incubator to be incubated 7 days in the dish goods, the swell phenomenon does not occur, heating using microwave eats behind the Kaifeng, the products'texture excellent flavor, and the flesh of fish, soup juice pH value are all below 4.0; 12 months goods lower shelf-lifves of normal temperature.
Embodiment 4
Before acid adjustment, with embodiment 1, add glacial acetic acid 2.3kg, sodium pyrophosphate 0.15kg and calgon 0.12kg in the baste; Adopt the box-packed bowl of small-sized bowl, the flesh of fish, sauerkraut and baste ratio are 7:7:10, and pack into first sauerkraut and fillet or fish piece are by the fan-shaped evenly distributed circle that is placed to, in the middle of the fillet that form is slightly poor and less or fish piece be placed on, the color and luster of every bowl of fillet or fish piece was roughly even; Then add baste, liquid temperature remains on more than 80 ℃; As early as possible sealing behind the dress bowl, sealing vacuum is 0.036～0.046MPa, with sealed membrane the plastic bowl oral area is sealed; Sterilization is carried out in sealing, and technological parameter is 113 ℃, and 30min adopts the cooling of water spray type back-pressure after sterilization finishes, and used cooling water is the zero degree frozen water, and back-pressure is 0.08MPa, is controlled to be cooled to bowl box central temperature in the 5min below 40 ℃, takes out after the cooling and wipes the bowl warehouse-in.
Place 37 ℃ incubator to be incubated 7 days in the dish goods, the swell phenomenon does not occur, heating using microwave eats behind the Kaifeng, the products'texture excellent flavor, and the flesh of fish, soup juice pH value are all below 4.0; 12 months goods lower shelf-lifves of normal temperature.
Embodiment 5
Before acid adjustment, with embodiment 1, add glacial acetic acid 3.0kg, sodium pyrophosphate 0.2kg and calgon 0.16kg in the baste; Adopt the box-packed bowl of small-sized bowl, the flesh of fish, sauerkraut and baste ratio are 9:7:10, and pack into first sauerkraut and fillet or fish piece are by the fan-shaped evenly distributed circle that is placed to, in the middle of the fillet that form is slightly poor and less or fish piece be placed on, the color and luster of every bowl of fillet or fish piece was roughly even; Then add baste, liquid temperature remains on more than 80 ℃; As early as possible sealing behind the dress bowl, sealing vacuum is 0.036～0.046MPa, with sealed membrane the plastic bowl oral area is sealed; Sterilization is carried out in sealing, and technological parameter is 116 ℃, and 25min adopts the cooling of water spray type back-pressure after sterilization finishes, and used cooling water is the zero degree frozen water, and back-pressure is 0.10MPa, is controlled to be cooled to bowl box central temperature in the 5min below 40 ℃, takes out after the cooling and wipes the bowl warehouse-in.
Place 37 ℃ incubator to be incubated 7 days in the dish goods, the swell phenomenon does not occur, heating using microwave eats behind the Kaifeng, the products'texture excellent flavor, and the flesh of fish, soup juice pH value are all below 4.0; 12 months goods lower shelf-lifves of normal temperature.
Embodiment 6
Before acid adjustment, with embodiment 2, add glacial acetic acid 2.3kg, sodium pyrophosphate 0.15kg and calgon 0.12kg in the baste; Adopt the box-packed bowl of medium-sized bowl, the flesh of fish, sauerkraut and baste ratio are 7:7:10, and pack into first sauerkraut and fillet or fish piece are by the fan-shaped evenly distributed circle that is placed to, in the middle of the fillet that form is slightly poor and less or fish piece be placed on, the color and luster of every bowl of fillet or fish piece was roughly even; Then add baste, liquid temperature remains on more than 80 ℃; As early as possible sealing behind the dress bowl, sealing vacuum is 0.036～0.046MPa, with sealed membrane the plastic bowl oral area is sealed; Sterilization is carried out in sealing, and technological parameter is 113 ℃, and 35min adopts the cooling of water spray type back-pressure after sterilization finishes, and used cooling water is the zero degree frozen water, and back-pressure is 0.08MPa, is controlled to be cooled to bowl box central temperature in the 7min below 40 ℃, takes out after the cooling and wipes the bowl warehouse-in.
Place 37 ℃ incubator to be incubated 7 days in the dish goods, the swell phenomenon does not occur, heating using microwave eats behind the Kaifeng, the products'texture excellent flavor, and the flesh of fish, soup juice pH value are all below 4.0; 12 months goods lower shelf-lifves of normal temperature.
Embodiment 7
Before acid adjustment, with embodiment 2, add glacial acetic acid 3.0kg, sodium pyrophosphate 0.2kg and calgon 0.16kg in the baste; Adopt the box-packed bowl of medium-sized bowl, the flesh of fish, sauerkraut and baste ratio are 9:7:10, and pack into first sauerkraut and fillet or fish piece are by the fan-shaped evenly distributed circle that is placed to, in the middle of the fillet that form is slightly poor and less or fish piece be placed on, the color and luster of every bowl of fillet or fish piece was roughly even; Then add baste, liquid temperature remains on more than 80 ℃; As early as possible sealing behind the dress bowl, sealing vacuum is 0.036～0.046MPa, with sealed membrane the plastic bowl oral area is sealed; Sterilization is carried out in sealing, and technological parameter is 116 ℃, and 30min adopts the cooling of water spray type back-pressure after sterilization finishes, and used cooling water is the zero degree frozen water, and back-pressure is 0.10MPa, is controlled to be cooled to bowl box central temperature in the 7min below 40 ℃, takes out after the cooling and wipes the bowl warehouse-in.
Place 37 ℃ incubator to be incubated 7 days in the dish goods, the swell phenomenon does not occur, heating using microwave eats behind the Kaifeng, the products'texture excellent flavor, and the flesh of fish, soup juice pH value are all below 4.0; 12 months goods lower shelf-lifves of normal temperature.
Embodiment 8
Before acid adjustment, with embodiment 3, add glacial acetic acid 2.3kg, sodium pyrophosphate 0.15kg and calgon 0.12kg in the baste; Adopt the box-packed bowl of large-scale bowl, the flesh of fish, sauerkraut and baste ratio are 7:7:10, and pack into first sauerkraut and fillet or fish piece are by the fan-shaped evenly distributed circle that is placed to, in the middle of the fillet that form is slightly poor and less or fish piece be placed on, the color and luster of every bowl of fillet or fish piece was roughly even; Then add baste, liquid temperature remains on more than 80 ℃; As early as possible sealing behind the dress bowl, sealing vacuum is 0.036～0.046MPa, with sealed membrane the plastic bowl oral area is sealed; Sterilization is carried out in sealing, and technological parameter is 113 ℃, and 40min adopts the cooling of water spray type back-pressure after sterilization finishes, and used cooling water is the zero degree frozen water, and back-pressure is 0.08MPa, is controlled to be cooled to bowl box central temperature in the 10min below 40 ℃, takes out after the cooling and wipes the bowl warehouse-in.
Place 37 ℃ incubator to be incubated 7 days in the dish goods, the swell phenomenon does not occur, heating using microwave eats behind the Kaifeng, the products'texture excellent flavor, and the flesh of fish, soup juice pH value are all below 4.0; 12 months goods lower shelf-lifves of normal temperature.
Embodiment 9
Before acid adjustment, with embodiment 3, add glacial acetic acid 3.0kg, sodium pyrophosphate 0.2kg and calgon 0.16kg in the baste; Adopt the box-packed bowl of large-scale bowl, the flesh of fish, sauerkraut and baste ratio are 9:7:10, and pack into first sauerkraut and fillet or fish piece are by the fan-shaped evenly distributed circle that is placed to, in the middle of the fillet that form is slightly poor and less or fish piece be placed on, the color and luster of every bowl of fillet or fish piece was roughly even; Then add baste, liquid temperature remains on more than 80 ℃; As early as possible sealing behind the dress bowl, sealing vacuum is 0.036～0.046MPa, with sealed membrane the plastic bowl oral area is sealed; Sterilization is carried out in sealing, and technological parameter is 116 ℃, and 35min adopts the cooling of water spray type back-pressure after sterilization finishes, and used cooling water is the zero degree frozen water, and back-pressure is 0.10MPa, is controlled to be cooled to central temperature in the 10min below 40 ℃, takes out after the cooling and wipes the bowl warehouse-in.
Place 37 ℃ incubator to be incubated 7 days in the dish goods, the swell phenomenon does not occur, heating using microwave eats behind the Kaifeng, the products'texture excellent flavor, and the flesh of fish, soup juice pH value are all below 4.0; 12 months goods lower shelf-lifves of normal temperature.
Claims (1)
1. the processing method of bowl-shape packing the Fish with Chinese Sauerkraut of dish formula instant food of a preservation under room temperature, it is characterized in that take fresh and alive fish and sauerkraut as primary raw material, through pretreatment of raw material, take off bowl-shape packing the Fish with Chinese Sauerkraut product that raw meat tenderization, fried color development, seasoning, acid adjustment, tinning, sealing, low-intensity sterilization and process for cooling are made preservation under room temperature, said method comprising the steps of:
(1) raw material is checked and accepted: for processing raw material, select grass carp, black carp, carp, perch, catfish, hairtail, Spanish mackerel, flatfish, pedal fish, sardine or tuna with fresh and alive fresh-water fishes or fish; Used sauerkraut is sour green vegetables or sour leaf mustard, and requiring leachate pH is 3.8-4.2;
(2) preliminary treatment: after fish slaughtered, cleans corresponding pretreatment process, be cut into fillet or fish piece that thickness is 0.4-0.6cm, sheet type, piece type are complete;
(3) take off raw meat, tenderization: pretreated fillet or fish piece take off raw meat, Tenderization, select yellow rice wine, salt to take off raw meat, and Tenderization is carried out in water-starch, egg white hanging; Adopt dry salting, every 1kg fillet or fish piece are mixed thoroughly with yellow rice wine 10g, starch 6g, egg white 20g and salt 20g, pickle 20-25min;
(4) fried color development: adopt the continous way deep fryer, the fillet after pickling or fish piece are fried in salad oil, and fried condition is 150-170 ℃, and time 5-10s requires the flesh of fish to bleach and namely pulls out;
(5) seasoning: according to the consumption of spice, flavoring in the style of cooking taste characteristics adjustment prescription; Prepare first perfumery oil: 9.0kg refined plant oil is heated to 170 ℃, puts into onion silk 0.1-0.5kg, mashed garlic 0.5-1.5kg and ginger 0.4-0.8kg, taking-up is filtered for subsequent use after the infusion; Then prepare baste: first with perfumery oil 12kg and Chinese prickly ash 0.1-0.2kg, anistree 0.06-0.18kg, bubble green pepper 1.0-4.0kg, little pimiento 1.0-3.0kg, put into jacketed pan be heated to fragrance out after, add successively again entry 72-80kg, refined salt 4.0-6.0kg, granulated sugar 1.0-3.0kg, add yellow rice wine 2.0-3.0kg and acidity regulator after boiling 1h, take the dish out of the pot immediately, get baste 100kg, not enough clear water polishing; Used acidity regulator is glacial acetic acid 1.5-3.0kg in the baste, sodium pyrophosphate 0.1-0.2kg and calgon 0.08-0.16kg, and the flesh of fish: sauerkraut: the mass ratio of baste is 5:7:10-9:7:10;
(6) acid adjustment: adjust goods acidity by acidity, the acidity regulator of glacial acetic acid concentration, sauerkraut in the control baste and the ratio of adjusting between the flesh of fish, sauerkraut and baste, requiring the pH in the goods shelf life is 3.8-4.5, not only reaches the acid food requirement but also do not affect mouthfeel;
(7) tinning, sealing: adopt different model plastic bowl box, in the flesh of fish, sauerkraut and baste ratio dress bowl; Pack into first sauerkraut and fillet or fish piece, by the fan-shaped evenly distributed circle that is placed to, in the middle of the fillet that form is slightly poor and less or fish piece were placed on, the color and luster of every bowl of fillet or fish piece was roughly even; Then add baste, liquid temperature remains on more than 80 ℃; As early as possible sealing behind the dress bowl, sealing vacuum is 0.036～0.046MPa, with sealed membrane plastic bowl box oral area is sealed;
(8) low-intensity sterilization: different bowl types adopt respectively different sterilization conditions, adopt minimum process intensity to avoid the quality of fillet or fish piece is destroyed; Small-sized bowl box sterilization conditions is 110-116 ℃, 25-35min; Medium-sized bowl box sterilization conditions is 110-116 ℃, 30-40min; Large-scale bowl box sterilization conditions is 110-116 ℃, 35-45 min;
(9) fast cooling: adopt the cooling of water spray type back-pressure, used cooling water is the zero degree frozen water, and back-pressure is 0.06-0.10MPa, is controlled to be cooled to plastic bowl box central temperature in the 5-10min below 40 ℃, takes out after the cooling and wipes the bowl warehouse-in.
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