CN102972807B - Processing method of dish-type instant food pickled cabbage fish packed to be shaped like a bowl and preserved at normal temperature - Google Patents

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

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

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, provide 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 mainly be take and is sold as main after the cooking in hotel, dining room, and along with the quickening of people's rhythm of life, this processing mode can not meet 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 meet growing consumption demand.In the processing of China's shortening aquatic products, be mainly with leisure dried product at present, 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 mainly be 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 due 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, obtaining temperature field by Computer Simulation and numerical optimization distributes and process for sterilizing is in optimized selection, the minimum process intensity process for sterilizing of employing product-based texture quality is realized preservation under room temperature and the fast food type consumption of the Fish with Chinese Sauerkraut dish, and the shelf-life reached more than 12 months.This series products is instant through tearing sealed membrane, or after opening, simple heating using microwave is instant, 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, obtain the impact of the factors such as different frying technological processes, pickling process on the Fish with Chinese Sauerkraut matter structure, local flavor, aberration, in the research dish, the pH value of soup juice and fillet or fish piece and total acid content, with processing, sterilization process and holding conditions and the variation in the time, are set up forecast model and are instructed acid adjustment technique; And utilize Computer Simulation to obtain that 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, make bowl-shape packing the Fish with Chinese Sauerkraut product of preservation under room temperature through pretreatment of raw material, de-raw meat tenderization, fried color development, seasoning, acid adjustment, tinning, sealing, sterilization and quick process for cooling, described method step is as follows:

(1) raw material is checked and accepted: with fresh and alive fresh-water fishes or fish, for processing raw material, can be the fresh-water fishes such as grass carp, black carp, carp, perch, catfish, and hairtail, Spanish mackerel, flatfish, pedal fish, sardine, the fishs such as tuna; Sauerkraut used is the leaf vegetables such as sour green vegetables, sour leaf mustard, and requiring leachate pH scope is 3.8-4.2;

(2) pretreatment: after corresponding pretreatment process is slaughtered, cleaned to fish, fillet or fish piece that to be cut into thickness be 0.4-0.6cm, sheet type, piece type are complete;

(3) de-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 for the fish piece yellow rice wine 10g, starch 6g, egg white 20g and salt 20g mix thoroughly, 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 pulls out;

(5) seasoning: according to the consumption of spice, flavoring in style of cooking taste characteristics adjustment formula; First prepare 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, after infusion, taking-up is filtered standby; Then prepare baste: first by 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 water 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, obtain baste 100kg, not enough clear water polishing; In baste, acidity regulator used is glacial acetic acid 1.5-3.0kg, 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: by acidity, the acidity regulator of controlling glacial acetic acid concentration, sauerkraut in baste and the ratio of adjusting between the flesh of fish, sauerkraut and baste, adjust goods acidity, 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; First pack into 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 are placed on, the color and luster of every bowl of fillet or fish piece is roughly even; Then add baste, liquid temperature remains on more than 80 ℃; Sealing as early as possible after 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) cooling fast: adopt the water spray type back-pressure cooling, cooling water used is the zero degree frozen water, and back-pressure is 0.06-0.10MPa, is controlled in 5-10min and is cooled to plastic bowl box central temperature below 40 ℃, and the bowl warehouse-in is wiped in cooling rear taking-up.

The bowl-shape the Fish with Chinese Sauerkraut of packing of dish formula instant food obtained with said method processing, 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, met the needs of modern consumer to food nutrition, delicious food and fast pace life.

But bowl-shape packing the Fish with Chinese Sauerkraut of dish formula instant food of the preservation under room temperature made through the present invention, kept the original nutrition of the Fish with Chinese Sauerkraut dish, matter structure and flavor quality completely, and do not add any chemical preservative, edible safety in 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 cooking food and even the industrialization of 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.

The accompanying drawing explanation

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, sauerkraut used is the leaf vegetables such as sour green vegetables, sour leaf mustard, requiring leachate pH scope is 3.8-4.2; After fish is carried out to corresponding pretreatment process, fillet or fish piece that to be cut into thickness be 0.4-0.6cm, sheet type, piece type are complete; Pretreated fillet or fish for piece yellow rice wine, salt take off raw meat, Tenderization is carried out in water-starch, egg white hanging, adopts dry salting, every 1kg fillet or for the fish piece yellow rice wine 10g, starch 6g, egg white 20g and salt 20g mix thoroughly, 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 pulls out; Carry out seasoning after fried, according to the consumption of spice, flavoring in style of cooking taste characteristics capable of regulating formula; First prepare 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, after infusion, taking-up is filtered standby; Then prepare baste, first by 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 water 72-80kg, refined salt 4.0-6.0kg, granulated sugar 1.0-3.0kg, add yellow rice wine 2.0-3.0kg, glacial acetic acid 1.5kg after boiling 1h, sodium pyrophosphate 0.1kg and calgon 0.08kg, take the dish out of the pot immediately, obtain 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, first pack into 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 is roughly even; Then add baste, liquid temperature remains on more than 80 ℃; Sealing as early as possible after 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, after sterilization finishes, adopt the water spray type back-pressure cooling, cooling water used is the zero degree frozen water, and back-pressure is 0.06MPa, be controlled in 5min and be cooled to plastic bowl box central temperature below 40 ℃, the bowl warehouse-in is wiped in cooling rear taking-up.

The incubator that the dish goods is placed in to 37 ℃ is incubated 7 days, and the swell phenomenon does not occur, and behind Kaifeng, heating using microwave eats, 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, sauerkraut used is the leaf vegetables such as sour green vegetables, sour leaf mustard, requiring leachate pH scope is 3.8-4.2; After fish is carried out to corresponding pretreatment process, fillet or fish piece that to be cut into thickness be 0.4-0.6cm, sheet type, piece type are complete; Pretreated fillet or fish for piece yellow rice wine, salt take off raw meat, Tenderization is carried out in water-starch, egg white hanging, adopts dry salting, every 1kg fillet or for the fish piece yellow rice wine 10g, starch 6g, egg white 20g and salt 20g mix thoroughly, 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 pulls out; Carry out seasoning after fried, according to the consumption of spice, flavoring in style of cooking taste characteristics capable of regulating formula; First prepare 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, after infusion, taking-up is filtered standby; Then prepare baste, first by 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 water 72-80kg, refined salt 4.0-6.0kg, granulated sugar 1.0-3.0kg, add yellow rice wine 2.0-3.0kg, glacial acetic acid 1.5kg after boiling 1h, sodium pyrophosphate 0.1kg and calgon 0.08kg, take the dish out of the pot immediately, obtain 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, first pack into 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 is roughly even; Then add baste, liquid temperature remains on more than 80 ℃; Sealing as early as possible after 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 water spray type back-pressure cooling after sterilization finishes, and cooling water used is the zero degree frozen water, and back-pressure is 0.06MPa, is controlled in 7min and is cooled to bowl box central temperature below 40 ℃, and the bowl warehouse-in is wiped in cooling rear taking-up.

The incubator that the dish goods is placed in to 37 ℃ is incubated 7 days, and the swell phenomenon does not occur, and behind Kaifeng, heating using microwave eats, 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, sauerkraut used is the leaf vegetables such as sour green vegetables, sour leaf mustard, requiring leachate pH scope is 3.8-4.2; After fish is carried out to corresponding pretreatment process, fillet or fish piece that to be cut into thickness be 0.4-0.6cm, sheet type, piece type are complete; Pretreated fillet or fish for piece yellow rice wine, salt take off raw meat, Tenderization is carried out in water-starch, egg white hanging, adopts dry salting, every 1kg fillet or for the fish piece yellow rice wine 10g, starch 6g, egg white 20g and salt 20g mix thoroughly, 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 pulls out; Carry out seasoning after fried, according to the consumption of spice, flavoring in style of cooking taste characteristics capable of regulating formula; First prepare 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, after infusion, taking-up is filtered standby; Then prepare baste, first by 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 water 72-80kg, refined salt 4.0-6.0kg, granulated sugar 1.0-3.0kg, add yellow rice wine 2.0-3.0kg, glacial acetic acid 1.5kg after boiling 1h, sodium pyrophosphate 0.1kg and calgon 0.08kg, take the dish out of the pot immediately, obtain 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, first pack into 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 is roughly even; Then add baste, liquid temperature remains on more than 80 ℃; Sealing as early as possible after 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 water spray type back-pressure cooling after sterilization finishes, and cooling water used is the zero degree frozen water, and back-pressure is 0.06MPa, is controlled in 10min and is cooled to bowl box central temperature below 40 ℃, and the bowl warehouse-in is wiped in cooling rear taking-up.

The incubator that the dish goods is placed in to 37 ℃ is incubated 7 days, and the swell phenomenon does not occur, and behind Kaifeng, heating using microwave eats, 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

With embodiment 1, add glacial acetic acid 2.3kg in baste before acid adjustment, sodium pyrophosphate 0.15kg and calgon 0.12kg; Adopt the box-packed bowl of small-sized bowl, the flesh of fish, sauerkraut and baste ratio are 7:7:10, and first pack into 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 is roughly even; Then add baste, liquid temperature remains on more than 80 ℃; Sealing as early as possible after 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 water spray type back-pressure cooling after sterilization finishes, and cooling water used is the zero degree frozen water, and back-pressure is 0.08MPa, is controlled in 5min and is cooled to bowl box central temperature below 40 ℃, and the bowl warehouse-in is wiped in cooling rear taking-up.

The incubator that the dish goods is placed in to 37 ℃ is incubated 7 days, and the swell phenomenon does not occur, and behind Kaifeng, heating using microwave eats, 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

With embodiment 1, add glacial acetic acid 3.0kg in baste before acid adjustment, sodium pyrophosphate 0.2kg and calgon 0.16kg; Adopt the box-packed bowl of small-sized bowl, the flesh of fish, sauerkraut and baste ratio are 9:7:10, and first pack into 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 is roughly even; Then add baste, liquid temperature remains on more than 80 ℃; Sealing as early as possible after 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 water spray type back-pressure cooling after sterilization finishes, and cooling water used is the zero degree frozen water, and back-pressure is 0.10MPa, is controlled in 5min and is cooled to bowl box central temperature below 40 ℃, and the bowl warehouse-in is wiped in cooling rear taking-up.

The incubator that the dish goods is placed in to 37 ℃ is incubated 7 days, and the swell phenomenon does not occur, and behind Kaifeng, heating using microwave eats, 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

With embodiment 2, add glacial acetic acid 2.3kg in baste before acid adjustment, sodium pyrophosphate 0.15kg and calgon 0.12kg; Adopt the box-packed bowl of medium-sized bowl, the flesh of fish, sauerkraut and baste ratio are 7:7:10, and first pack into 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 is roughly even; Then add baste, liquid temperature remains on more than 80 ℃; Sealing as early as possible after 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 water spray type back-pressure cooling after sterilization finishes, and cooling water used is the zero degree frozen water, and back-pressure is 0.08MPa, is controlled in 7min and is cooled to bowl box central temperature below 40 ℃, and the bowl warehouse-in is wiped in cooling rear taking-up.

The incubator that the dish goods is placed in to 37 ℃ is incubated 7 days, and the swell phenomenon does not occur, and behind Kaifeng, heating using microwave eats, 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

With embodiment 2, add glacial acetic acid 3.0kg in baste before acid adjustment, sodium pyrophosphate 0.2kg and calgon 0.16kg; Adopt the box-packed bowl of medium-sized bowl, the flesh of fish, sauerkraut and baste ratio are 9:7:10, and first pack into 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 is roughly even; Then add baste, liquid temperature remains on more than 80 ℃; Sealing as early as possible after 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 water spray type back-pressure cooling after sterilization finishes, and cooling water used is the zero degree frozen water, and back-pressure is 0.10MPa, is controlled in 7min and is cooled to bowl box central temperature below 40 ℃, and the bowl warehouse-in is wiped in cooling rear taking-up.

The incubator that the dish goods is placed in to 37 ℃ is incubated 7 days, and the swell phenomenon does not occur, and behind Kaifeng, heating using microwave eats, 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

With embodiment 3, add glacial acetic acid 2.3kg in baste before acid adjustment, sodium pyrophosphate 0.15kg and calgon 0.12kg; Adopt the box-packed bowl of large-scale bowl, the flesh of fish, sauerkraut and baste ratio are 7:7:10, and first pack into 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 is roughly even; Then add baste, liquid temperature remains on more than 80 ℃; Sealing as early as possible after 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 water spray type back-pressure cooling after sterilization finishes, and cooling water used is the zero degree frozen water, and back-pressure is 0.08MPa, is controlled in 10min and is cooled to bowl box central temperature below 40 ℃, and the bowl warehouse-in is wiped in cooling rear taking-up.

The incubator that the dish goods is placed in to 37 ℃ is incubated 7 days, and the swell phenomenon does not occur, and behind Kaifeng, heating using microwave eats, 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

With embodiment 3, add glacial acetic acid 3.0kg in baste before acid adjustment, sodium pyrophosphate 0.2kg and calgon 0.16kg; Adopt the box-packed bowl of large-scale bowl, the flesh of fish, sauerkraut and baste ratio are 9:7:10, and first pack into 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 is roughly even; Then add baste, liquid temperature remains on more than 80 ℃; Sealing as early as possible after 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 water spray type back-pressure cooling after sterilization finishes, and cooling water used is the zero degree frozen water, and back-pressure is 0.10MPa, is controlled in 10min and is cooled to central temperature below 40 ℃, and the bowl warehouse-in is wiped in cooling rear taking-up.

The incubator that the dish goods is placed in to 37 ℃ is incubated 7 days, and the swell phenomenon does not occur, and behind Kaifeng, heating using microwave eats, 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 that fresh and alive fish and sauerkraut are as primary raw material, make bowl-shape packing the Fish with Chinese Sauerkraut product of preservation under room temperature through pretreatment of raw material, de-raw meat tenderization, fried color development, seasoning, acid adjustment, tinning, sealing, low-intensity sterilization and process for cooling, said method comprising the steps of:

(1) raw material is checked and accepted: with fresh and alive fresh-water fishes or fish, for processing raw material, select grass carp, black carp, carp, perch, catfish, hairtail, Spanish mackerel, flatfish, pedal fish, sardine or tuna; Sauerkraut used is sour green vegetables or sour leaf mustard, and requiring leachate pH is 3.8-4.2;

(2) pretreatment: after corresponding pretreatment process is slaughtered, cleaned to fish, fillet or fish piece that to be cut into thickness be 0.4-0.6cm, sheet type, piece type are complete;

(3) de-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 for the fish piece yellow rice wine 10g, starch 6g, egg white 20g and salt 20g mix thoroughly, 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 pulls out;

(5) seasoning: according to the consumption of spice, flavoring in style of cooking taste characteristics adjustment formula; First prepare 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, after infusion, taking-up is filtered standby; Then prepare baste: first by 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 water 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, obtain baste 100kg, not enough clear water polishing; In baste, acidity regulator used is glacial acetic acid 1.5-3.0kg, 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: by acidity, the acidity regulator of controlling glacial acetic acid concentration, sauerkraut in baste and the ratio of adjusting between the flesh of fish, sauerkraut and baste, adjust goods acidity, 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; First pack into 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 are placed on, the color and luster of every bowl of fillet or fish piece is roughly even; Then add baste, liquid temperature remains on more than 80 ℃; Sealing as early as possible after 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) cooling fast: adopt the water spray type back-pressure cooling, cooling water used is the zero degree frozen water, and back-pressure is 0.06-0.10MPa, is controlled in 5-10min and is cooled to plastic bowl box central temperature below 40 ℃, and the bowl warehouse-in is wiped in cooling rear taking-up.