CN103053665B - Anchovy drying process - Google Patents

Anchovy drying process Download PDF

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Publication number
CN103053665B
CN103053665B CN 201210347343 CN201210347343A CN103053665B CN 103053665 B CN103053665 B CN 103053665B CN 201210347343 CN201210347343 CN 201210347343 CN 201210347343 A CN201210347343 A CN 201210347343A CN 103053665 B CN103053665 B CN 103053665B
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anchovy
drying
boiling
heated
mass concentration
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CN103053665A (en
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杨会成
周宇芳
郑斌
付万冬
李瑞雪
钟明杰
廖妙飞
孙保库
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Zhejiang Marine Development Research Institute
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Zhejiang Marine Development Research Institute
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Abstract

The invention discloses an anchovy drying process which is used for solving the problems that the obtained anchovies are poor in integrity, sensory index and quality due to severe lose of nourishments of the anchovies, inconsistent integral anchovy drying speed and un-uniform anchovy body drying in the existing anchovy drying process. The anchovy drying process disclosed by the invention mainly comprises the following steps: (1) cleaning and removing impurities; (2) cooking; (3) protecting color; (4) drying with hot air under a high temperature (5) getting damp; and (6) drying with hot air at a low temperature. The anchovy drying process disclosed by the invention is simple in steps and strong in operability; the prepared dry anchovies have the advantages of being good in integrity and color, low in salinity, less in nutrition loss, low in acid value and peroxide value, not easy to deteriorate and long in quality guarantee period.

Description

A kind of anchovy drying technics
Technical field
The present invention relates to technical field of aquatic product processing, especially relate to a kind of anchovy drying technics.
Background technology
Along with the long-term overfishing of marine living resources, variation has also occurred in the marine resources structure, causes the fishery unreasonable structure, the exhaustion day by day of the marine economy stock of fish.And the anchovy resource on elementary biological chain is growing on and on the contrary, annual production increases year by year, thus anchovy, shrimp etc. at the middle and upper levels the exploitation of marine low-value fish become the focus of world fish processing industry research.
But anchovy fish body is little, in body, fat content is high, fishes for rear difficult survival, very easily rotten, perishable, poor in processability, and fresh-keeping difficulty is continued to use traditional approach: marine fishing operation-ice preservation transportation-land processing always in production.Anchovy after marine fishing to storing time of land processing factory generally more than 10 hours, due to fish body endogenous enzyme system and microbial action, easily corrupt rotten, cause the anchovy freshness to decline to a great extent, product quality can not be protected, and causes waste and the environmental pollution of a large amount of protein resources.
In recent years along with the improvement of processing on ship technology, the mobile cooked mode in sea of " fishing for, process integrated " efficiently solves anchovy and is difficult for preserving transportation, and the problem that processed output is low had both guaranteed the freshness of raw material, had optimized again production model.At sea in mobile process technology, it is main manufacturing process that anchovy be take drying, the dry-making method of dried of anchovy is for directly to be boiled boiling by clean anchovy at present, and then the anchovy after boiling is dried under constant temperature, current drying manufacturing process mainly has the following disadvantages: one. and during boiling, adopt the boiling water boiled fully to carry out, thereby anchovy can not stop rolling in boiling water causes brokenly tripe, not only make cooking liquor comparatively muddy, and make the fragmentation of fish body imperfect, the drying anchovy integrity degree obtained is poor, and nutrition leak is comparatively serious; Two. anchovy belongs to greasiness red meat fish, directly carries out oven dry after boiling and can make anchovy generation oxidation produce variable color, brown stain, affects the organoleptic indicator; Three, adopt single temperature to carry out drying, anchovy volume drying speed is inconsistent, the dry non-uniform phenomenon of anchovy fish soma occurs, and anchovy outer surface moisture is low, and meat is hard, and anchovy the inside moisture is high, and meat is soft, obtain the anchovy inferior quality.
In addition, Chinese patent application publication No.: CN101810347A, Shen Qing Publication day 2010.08.25, a kind of processing method of dried silver smelt meat is disclosed, select 10 kilograms of fresh acupuncture needle fishes, clean gently surperficial dirt with 50 kilograms of seawater, then putting into pot boils the acupuncture needle fish with 20 kilograms of boiling water, after the acupuncture needle fish is boiled, drag in basket moisture is drained with strainer, by the time after cooling, be placed under the sun and shine, every 30 minutes with the moving acupuncture needle fish of handspring once, until the moisture of acupuncture needle fish remaining 10%, then the acupuncture needle fish is accepted, employing vacuum plastic bag packing, the in-built 200 gram dried silver smelt meats of each packaging bag.The weak point of the method is, directly with boiling water, the fish body is boiled, fish body integrity degree and organoleptic indicator are poor, and nutrition leak is comparatively serious, drain the traditional natural Exposure to Sunlight method of rear employing and dry and boil, not only drying time long, and in the process of drying the easy oxidative rancidity of fish body, the method is not suitable for the drying processing of anchovy.
Summary of the invention
The present invention is serious in order to solve in existing anchovy dry-making method of dried the anchovy nutrition leak, anchovy volume drying speed is inconsistent, the fish soma is dry inhomogeneous, the anchovy integrity degree obtained, organoleptic indicator and inferior problem, a kind of anchovy drying technics is provided, this processing step is simple, strong operability, and the anchovy dried product integrity degree, organoleptic indicator and the quality that obtain are good.
To achieve these goals, the present invention is by the following technical solutions:
A kind of anchovy drying technics, described anchovy drying technics comprises the following steps:
(1) clean impurity elimination: with seawater, anchovy is cleaned, and removed the anchovy of fish body fragmentation.The foreign material kind mixed in anchovy is more, comprises marine alga and broken fish body, the first-class foreign material of fish, drying, front anchovy is cleaned, and to improve the quality of final product, with seawater, cleans, and can gather materials on the spot, and cost is low.
(2) boiling: the NaCl aqueous solution that the employing mass concentration is 2 ~ 4% is at 95 ~ 98 ℃ of anchovy boiling 2 ~ 5min that step (1) is obtained.The present invention adopts the NaCl aqueous solution that concentration is 2 ~ 4%, at 95 ~ 98 ℃, anchovy is carried out to boiling, the NaCl concentration of aqueous solution is too high, external penetration is pressed high, easily make moisture and flavor substance in anchovy ooze out, lose original local flavor and nutritive value, and the anchovy meat after drying is coarse hard, moisture is low, salinity is high, mouthfeel and freshness are poor, and the NaCl concentration of aqueous solution is too low, anchovy after drying is perishable, shelf-life is short, the present invention carries out boiling at 95 ~ 98 ℃ to anchovy, the NaCl aqueous solution is micro-fluidized state in the time of 95 ~ 98 ℃, the rolling of can acutely not seething with excitement, avoid anchovy that broken tripe phenomenon occurs when boiling, the present invention is by the optimization to digesting technoloy, make the anchovy integrity degree after boiling good, salinity is low, and nutrition leak is few, not perishable.
(3) protect look: the anchovy after boiling is soaked after 10 ~ 15 minutes and drains in the colour protecting liquid of 0 ~ 10 ℃.Colour protecting liquid can effectively prevent that the corrupt acidifying of anchovy in drying process and the look produced because of oxidation from becoming, and the anchovy after boiling is soaked in colour protecting liquid, the good and quality better of the anchovy color and luster after drying.
(4) dried by hot air stream at high temperature: to the anchovy after draining 60 ~ 70 ℃ of hot blast temperatures, heated-air drying 10 ~ 15min under the condition that blast is 0.8 ~ 0.9KPa.The anchovy moisture of protecting after look higher, when the initial stage is dry, the heat and mass velocity gradient is consistent, rate of drying is very fast, therefore the initial stage can first remove fast moisture under higher temperature and wind speed, to improve drying efficiency, 60 ~ 70 ℃ of hot blast temperatures, heated-air drying 10 ~ 15min under the condition that blast is 0.8 ~ 0.9KPa, the anchovy moisture can be down to rapidly 70% left and right, hot blast temperature and blast are too high, and the heated-air drying overlong time all can make anchovy tissue odds even, and the anchovy surface is harder, affects mouthfeel.
(5) get damp: the naturally cooling 10 ~ 30min of the anchovy that step (4) is obtained.After dried by hot air stream at high temperature, the anchovy surface is because the inner salt composition that grades overflows and becomes dry, stop internal moisture to discharge, therefore moisture is slack-off to the speed of external migration, rate of drying is more and more slower, gets damp to refer in dry run and to suspend dry and carry out cooling operation, can make the anchovy internal moisture transmit to outside, make anchovy moisture evenly, organize deliquescing, can effectively avoid the anchovy surface to harden.
(6) low temperature heated-air drying: the anchovy that step (5) is obtained, 40 ~ 50 ℃ of hot blast temperatures, carries out under the condition that blast is 0.6 ~ 0.7KPa obtaining the anchovy dried product after heated-air drying 20 ~ 30min.Because dried by hot air stream at high temperature has been removed than juicy, in anchovy, moisture reduces, adopt again dried by hot air stream at high temperature can make the anchovy surface moisture remove rapidly, thereby cause the rapid hardening in surface and make the anchovy generation curling, so rear employing low temperature heated-air drying of getting damp, can make the slowly outwards expanding of moisture of anchovy inside, thereby make anchovy remain moisture even, tissue is soft, 40 ~ 50 ℃ of hot blast temperatures, after carrying out heated-air drying 20 ~ 30min under the condition that blast is 0.6 ~ 0.7KPa, the anchovy moisture is in 32% left and right, anchovy can maintain the original state substantially, and body is plentiful, even tissue, soft, the aesthetic quality is good.
As preferably, described colour protecting liquid is for containing butylated hydroxy anisole, ditert-butylhydro quinone and lemon aqueous acid, wherein, the mass concentration of butylated hydroxy anisole is 0.01 ~ 0.03%, the mass concentration of ditert-butylhydro quinone is 0.01 ~ 0.03%, and the mass concentration of citric acid is 0.005 ~ 0.01%.The colour protecting liquid that adopts base BHA, ditert-butylhydro quinone and citric acid to form, antioxidant effect is good, and the anchovy product color made after immersion is good, and acid value and peroxide value are low, long shelf-life.
As preferably, described colour protecting liquid quality is 3 ~ 5 times of anchovy quality after boiling.
As preferably, while in step (4) and step (6), carrying out heated-air drying, every 3 ~ 5min, stir anchovy once.Stirring anchovy, can to make anchovy be heated in dry run more even with volume drying, and the product property obtained is good.
As preferably, the anchovy in step (6) after the low temperature heated-air drying after screening, selection by winnowing the anchovy dried product, wherein, during screening, screen-aperture is 2 ~ 3mm, during selection by winnowing, wind speed is 1.5 ~ 1.7m/s.Screening is to remove in anchovy as less foreign material such as fish scales, and selection by winnowing can not only be removed the light-duty impurity of anchovy surface adhesion, and can make anchovy spread out, and prevents conglomeration.
Therefore, the present invention has following beneficial effect:
(1) adopt the NaCl aqueous solution that mass concentration is 2 ~ 4%, at 95 ~ 98 ℃, anchovy is carried out to boiling, the anchovy integrity degree after boiling is good, and salinity is low, and nutrition leak is few, not perishable;
(2) anchovy after boiling is soaked in colour protecting liquid, and antioxidant effect is good, and the anchovy product color made is good, and acid value and peroxide value are low, long shelf-life;
(3) adopt the intermittently drying technique of dried by hot air stream at high temperature-get damp-low temperature heated-air drying, anchovy can be maintained the original state substantially, and body is plentiful, even tissue, softness, the aesthetic quality is good.
The specific embodiment
Below in conjunction with the specific embodiment, the present invention will be further described.
Embodiment 1
(1) clean impurity elimination: with seawater, anchovy is cleaned, and removed the anchovy of fish body fragmentation.
(2) boiling: the NaCl aqueous solution that the employing mass concentration is 4% is at 95 ℃ of anchovy boiling 5min that step (1) is obtained.
(3) protect look: the anchovy after boiling is soaked after 12 minutes and drains in the colour protecting liquid of 5 ℃, colour protecting liquid is for containing butylated hydroxy anisole, ditert-butylhydro quinone and lemon aqueous acid, wherein, the mass concentration of butylated hydroxy anisole is 0.01%, the mass concentration of ditert-butylhydro quinone is 0.03%, and the mass concentration of citric acid is 0.006%.
(4) dried by hot air stream at high temperature: to the anchovy after draining in canal drier with 65 ℃ of hot blast temperatures, the condition heated-air drying 12min that blast is 0.85KPa, and stir anchovy once every 5min.
(5) get damp: the naturally cooling 10min of the anchovy that step (4) is obtained.
(6) low temperature heated-air drying: the anchovy that step (5) is obtained in canal drier with 40 ℃ of hot blast temperatures, the condition heated-air drying 20min that blast is 0.7KPa, and stir anchovy once every 5min, obtain again the anchovy dried product after screening, selection by winnowing, wherein, during screening, screen-aperture is 2mm, and during selection by winnowing, wind speed is 1.7m/s.
Embodiment 2
(1) clean impurity elimination: with seawater, anchovy is cleaned, and removed the anchovy of fish body fragmentation.
(2) boiling: the NaCl aqueous solution that the employing mass concentration is 3.5% is at 97 ℃ of anchovy boiling 3min that step (1) is obtained.
(3) protect look: the anchovy after boiling is soaked after 10 minutes and drains in the colour protecting liquid of 10 ℃, colour protecting liquid is for containing butylated hydroxy anisole, ditert-butylhydro quinone and lemon aqueous acid, wherein, the mass concentration of butylated hydroxy anisole is 0.03%, the mass concentration of ditert-butylhydro quinone is 0.01%, and the mass concentration of citric acid is 0.01%.
(4) dried by hot air stream at high temperature: to the anchovy after draining in canal drier with 60 ℃ of hot blast temperatures, the condition heated-air drying 15min that blast is 0.9KPa, and stir anchovy once every 3min.
(5) get damp: the naturally cooling 20min of the anchovy that step (4) is obtained.
(6) low temperature heated-air drying: the anchovy that step (5) is obtained in canal drier with 50 ℃ of hot blast temperatures, the condition heated-air drying 30min that blast is 0.6KPa, and stir anchovy once every 3min, obtain again the anchovy dried product after screening, selection by winnowing, wherein, during screening, screen-aperture is 3mm, and during selection by winnowing, wind speed is 1.5m/s.
Embodiment 3
(1) clean impurity elimination: with seawater, anchovy is cleaned, and removed the anchovy of fish body fragmentation.
(2) boiling: the NaCl aqueous solution that the employing mass concentration is 2% is at 98 ℃ of anchovy boiling 2min that step (1) is obtained.
(3) protect look: the anchovy after boiling is soaked after 15 minutes and drains in the colour protecting liquid of 0 ℃, colour protecting liquid is for containing butylated hydroxy anisole, ditert-butylhydro quinone and lemon aqueous acid, wherein, the mass concentration of butylated hydroxy anisole is 0.02%, the mass concentration of ditert-butylhydro quinone is 0.02%, and the mass concentration of citric acid is 0.005%.
(4) dried by hot air stream at high temperature: to the anchovy after draining in canal drier with 70 ℃ of hot blast temperatures, the condition heated-air drying 10min that blast is 0.8KPa, and stir anchovy once every 4min.
(5) get damp: the naturally cooling 30min of the anchovy that step (4) is obtained.
(6) low temperature heated-air drying: the anchovy that step (5) is obtained in canal drier with 45 ℃ of hot blast temperatures, the condition heated-air drying 25min that blast is 0.65KPa, and stir anchovy once every 4min, obtain again the anchovy dried product after screening, selection by winnowing, wherein, during screening, screen-aperture is 2.5mm, and during selection by winnowing, wind speed is 1.6m/s.
Definition fish body damage ratio is: the impurity weight in material except complete fish body accounts for the ratio of material gross weight.
Definition sorting and impurity elimination rate is: complete and account for the ratio that the long fish body weight more than 2/3rds of body accounts for the material gross weight in material after screening, selection by winnowing.
The anchovy dried product all technical that the present invention obtains is as follows:
Fish body damage ratio :≤3.5%;
Sorting and impurity elimination rate: >=98..5%;
The organoleptic indicator: color is yellowish to golden yellow, has the peat-reek of anchovy, without putrefactive odor and other peculiar smell;
Physical and chemical index: moisture≤35%, protein >=33.2%, fat >=3.8%, ash content >=8.1%, salinity≤3.1%, acid value (with buttermeter)≤15mg/g, peroxide value (with buttermeter)≤0.4g/100g;
Microbiological indicator: total plate count≤1500cuf/ml, Escherichia coli≤20MPN/100ml, pathogenic bacteria do not detect.
It is higher that the present invention obtains anchovy dried product protein, fat and content of ashes, and acid value and peroxide value are low, illustrate that the anchovy nutrient loss is few in preparation process, and the fat oxidation degree of becoming sour is low.
Above-described embodiment is preferably scheme of the present invention, not the present invention is done to any pro forma restriction, also has other variant and remodeling under the prerequisite that does not exceed the technical scheme that claim puts down in writing.

Claims (3)

1. an anchovy drying technics, is characterized in that, described anchovy drying technics comprises the following steps:
(1) clean impurity elimination: with seawater, anchovy is cleaned, and removed the anchovy of fish body fragmentation;
(2) boiling: the NaCl aqueous solution that the employing mass concentration is 2 ~ 4% is at 95 ~ 98 ℃ of anchovy boiling 2 ~ 5min that step (1) is obtained;
(3) protect look: the anchovy after boiling is soaked after 10 ~ 15 minutes and drains in the colour protecting liquid of 0 ~ 10 ℃, described colour protecting liquid is for containing butylated hydroxy anisole, ditert-butylhydro quinone and lemon aqueous acid, wherein, the mass concentration of butylated hydroxy anisole is 0.01 ~ 0.03%, the mass concentration of ditert-butylhydro quinone is 0.01 ~ 0.03%, the mass concentration of citric acid is 0.005 ~ 0.01%, and the colour protecting liquid quality is 3 ~ 5 times of anchovy quality after boiling;
(4) dried by hot air stream at high temperature: to the anchovy after draining 60 ~ 70 ℃ of hot blast temperatures, heated-air drying 10 ~ 15min under the condition that blast is 0.8 ~ 0.9KPa;
(5) get damp: the naturally cooling 10 ~ 30min of the anchovy that step (4) is obtained;
(6) low temperature heated-air drying: the anchovy that step (5) is obtained, 40 ~ 50 ℃ of hot blast temperatures, carries out under the condition that blast is 0.6 ~ 0.7KPa obtaining the anchovy dried product after heated-air drying 20 ~ 30min.
2. a kind of anchovy drying technics according to claim 1, is characterized in that, while in step (4) and step (6), carrying out heated-air drying, every 3 ~ 5min, stirs anchovy once.
3. a kind of anchovy drying technics according to claim 1, is characterized in that, the anchovy in step (6) after the low temperature heated-air drying obtains the anchovy dried product after screening, selection by winnowing, and wherein, during screening, screen-aperture is 2 ~ 3mm, and during selection by winnowing, wind speed is 1.5 ~ 1.7m/s.
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CN103719932B (en) * 2013-12-06 2016-05-18 山东好当家海洋发展股份有限公司 The processing method of instant expanded anchovy

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