CN103054083A - Method for processing wild fish balls - Google Patents
Method for processing wild fish balls Download PDFInfo
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- CN103054083A CN103054083A CN201210597019XA CN201210597019A CN103054083A CN 103054083 A CN103054083 A CN 103054083A CN 201210597019X A CN201210597019X A CN 201210597019XA CN 201210597019 A CN201210597019 A CN 201210597019A CN 103054083 A CN103054083 A CN 103054083A
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Abstract
The invention relates to a method for processing wild fish balls. The method comprises the following steps: step 1, removing scales, guts, heads and tails of wild fish for cleaning, and rinsing the cleaned wild fish in water for 1.5-2.5 hours at the temperature of 4-6 DEG C; soaking the cleaned fish meat in salt water with concentration of 2-4 percent for 0.5-2.5 hours at the temperature of 4-6 DEG C; step 3, putting the soaked fish meat in a high-speed beater (The number of revolutions is not less than 3600 revolutions/minutes) for preparing fish paste, the temperature during the beating process of the fish paste is always kept within the range of 0-2 DEG C; step 4, putting the prepared fish paste in the environment at the temperature of 0-4 DEG C and keeping standing for 3-5 hours; step 5, shaping fish balls prepared by the fish paste for 3-30 seconds at the temperature of 150-200 DEG C; step 6, sterilizing the shaped fish balls; and step 7, boxing and warehousing the packaged fish balls. The method achieves the effect of extending the fresh-keeping time of the wild fish balls under the premise of without adding any food industrial additives, and can meet the production requirement of grade AA green food.
Description
Technical field
The present invention relates to a kind of aquatic products method for fine finishing, specifically relate to a kind of processing method of not using any industrial additive of wild fish ball.
Background technology
Wild fish is the fish of self-sow to the fresh water rivers and lakes.This fish delicious meat, the fish ball mouthfeel high resilience of being processed into.Traditional handicraft workshop formula processing method is mainly adopted in the at present processing of wild fish, and production efficiency is not high, and the shelf-life is short, and quality there is not assurance, has greatly hindered the wild fish efficient utilization of resource.
In the seasons of a large amount of listings of life out of office fish, the working ability of traditional-handwork production can't digest so huge output, and wild fresh fish is in case through keeping in cold storage, and original mouthfeel and taste are namely all gone, and be as broad as long with common cultured fishes.Therefore cause the waste of resource.
Adopt the suitability for industrialized production means to produce fish ball, certainly will will add the food industry additive, can destroy to a certain extent the original taste of wild fish ball and mouthfeel, also do not meet the requirement of pollution-free food.Therefore do not find at present the process means that is fit to the wild fish ball of processing.
If can adopt the wild fish that a kind of advanced person's processing technology will be produced in a large number to be processed into colory finished product, meaning is very great.
Summary of the invention
The object of the invention is to fall behind for existing wild fish processing mode, shelf-life is short, additive spreads unchecked, the unstable problems such as the wasting of resources that cause of quality, provide a kind of industrialization not use any additive to process the processing method of wild fish ball, by wild fish being got the flow processs such as meat, slurrying, pill, typing, sterilization, keep to greatest extent fragrant and each nutritional labeling of color and taste of product.
Technical solution of the present invention is as follows:
A kind of wild fish ball processing method, its characteristics are that the method comprises the steps:
1) wild fish is scaled, internal organ and cleaning up afterwards end to end, put into 4～6 ℃ of water rinsings 1.5～2.5 hours;
The flesh of fish that 2) will clean up is 2～4% in concentration, and temperature is to soak 0.5～2.5 hour in 4～6 ℃ the salt solution;
3) put into the high speed beater fish slurry processed that revolution is not less than 3600 rev/mins, the temperature of fish slurry remains in 0～2 ℃ of scope in pulping process;
4) fish that makes slurry is placed under 0～4 ℃ of environment left standstill 3～5 hours;
5) fish is starched pill after, under 150～200 ℃ temperature, finalized the design 3～15 seconds.
Preferably, the method also comprises step:
6) fish ball after will finalizing the design is packed processing;
7) vanning of the fish ball after will packing and warehouse-in.
Preferably, in step 1) described in wild fish be fresh and alive wild fish.
Preferably, in step 1) in, wild fish is scaled, remove internal organ, clean up behind the tail of decaptitating, put into 4～6 ℃ of cold water rinsings 2 hours.
Preferably, in step 2) in, described temperature is that 4～6 ℃ brine strength is 3%, soak time is 2 hours.
Preferably, in step 4) in, the described fish slurry that makes is placed in 2 ℃ of freezers left standstill 4 hours.
Preferably, in step 5) in, described modular system is oil groove, tunnel type micro wave stove or baking box.
Preferably, in step 6) in, after processing, packing carries out sterilization processing.
Preferably, in step 6) in, before processing, packing carries out first sterilization processing.
Preferably, described sterilization processing is to adopt one or more combination of microwave disinfection method, pasteurization or ultraviolet sterilization method to finish.
Compared with prior art, the present invention is preferred process conditions and processing step by the combination of a series of process conditions, reached under the prerequisite of not adding the food industry additive, prolongs wild fish ball fresh keeping time texts.Be embodied as:
1, can satisfy the requirement of AA level pollution-free food production technique.According to the provisions of the relevant regulations issued by the State: " AA level pollution-free food bans use of any harmful chemical synthetic fertilizer, chemical pesticide and chemical synthesis food additives in process of production." adopt production technology of the present invention, both do not added food additives, also avoid traditional-handwork to make and brought the hidden danger of secondary pollution; Both kept mouthfeel and the local flavor of traditional wild fish ball, can preserve the long period at normal temperatures again.
2, safety and sanitation level is higher.Through sampling Detection, adopt the pathogenic bacteria of the product of this technique to add up to 0/g, the pathogenic bacteria such as Escherichia coli are negative, and deposit more than 60 days under the normal temperature and never degenerate, and meet relevant quality requirement.
3, added value of product is high.Production operation flow process of the present invention meets the requirement of " AA level green food standard ", has improved the surcharge of wild fish product, is conducive to improve fisherman's income, also is fit to the abundant area of Wild fish resources and carries out agricultural byproducts fine finishining industry.
4, realize the making of the wild fish ball of instant bagged, further expanded the market space of wild fish ball, have widely economic and social benefit.
The specific embodiment
The invention will be further described below in conjunction with embodiment, but should not limit protection scope of the present invention with this.
Embodiment 1,
A kind of wild fish ball processing method comprises step: 1) fresh and alive wild fish is scaled, internal organ and cleaning up afterwards end to end, put into 6 ℃ of water rinsings 1.5 hours; The flesh of fish that 2) will clean up is 4% in concentration, and temperature is to soak 2.5 hours in 4 ℃ the salt solution; 3) putting into revolution is 3600 rev/mins high speed beater fish slurry processed, and the temperature of fish slurry remains in 2 ℃ of scopes in pulping process; 4) fish that makes slurry is placed under 4 ℃ of environment left standstill 3 hours; 5) fish is starched pill after, utilize oil groove under 200 ℃ temperature, to finalize the design 3 seconds; 6) fish ball after will finalizing the design is packed processing; 7) vanning of the fish ball after will packing and warehouse-in.
Embodiment 2,
A kind of wild fish ball processing method comprises step: 1) wild fish is scaled, internal organ and cleaning up afterwards end to end, put into 4 ℃ of water rinsings 2.5 hours; The flesh of fish that 2) will clean up is 2% in concentration, and temperature is to soak 0.5 hour in 6 ℃ the salt solution; 3) putting into revolution is 4000 rev/mins high speed beater fish slurry processed, and the temperature of fish slurry remains in 0 ℃ of scope in pulping process; 4) fish that makes slurry is placed under 0 ℃ of environment left standstill 5 hours; 5) fish is starched pill after, utilize the tunnel type micro wave stove under 180 ℃ temperature, to finalize the design 15 seconds; 6) fish ball after will finalizing the design is packed processing, and adopts the microwave disinfection method to carry out sterilization processing after packing is processed; 7) vanning of the fish ball after will packing and warehouse-in.
Embodiment 3,
A kind of wild fish ball processing method comprises step: 1) wild fish is scaled, internal organ and cleaning up afterwards end to end, put into 5 ℃ of water rinsings 2 hours; The flesh of fish that 2) will clean up is 3% in concentration, and temperature is to soak 1.5 hours in 5 ℃ the salt solution; 3) put into the high speed beater fish slurry processed that revolution is not less than 4200 rev/mins, the temperature of fish slurry remains in 1 ℃ of scope in pulping process; 4) fish that makes slurry is placed under 2 ℃ of environment left standstill 4 hours; 5) fish is starched pill after, utilize baking box under 150 ℃ temperature, to finalize the design 30 seconds; 6) fish ball after will finalizing the design adopts the ultraviolet sterilization method to carry out after the sterilization again packing; 7) vanning of the fish ball after will packing and warehouse-in.
Claims (10)
1. a wild fish ball processing method is characterized in that the method comprises the steps:
1) wild fish is scaled, internal organ and cleaning up afterwards end to end, put into 4～6 ℃ of water rinsings 1.5～2.5 hours;
The flesh of fish that 2) will clean up is 2～4% in concentration, and temperature is to soak 0.5～2.5 hour in 4～6 ℃ the salt solution;
3) put into the high speed beater fish slurry processed that revolution is not less than 3600 rev/mins, the temperature of fish slurry remains in 0～2 ℃ of scope in pulping process;
4) fish that makes slurry is placed under 0～4 ℃ of environment left standstill 3～5 hours;
5) fish is starched pill after, under 150～200 ℃ temperature, finalized the design 3～30 seconds.
2. wild fish ball processing method as claimed in claim 1 is characterized in that the method also comprises step:
6) fish ball after will finalizing the design is packed processing;
7) vanning of the fish ball after will packing and warehouse-in.
3. wild fish ball processing method as claimed in claim 1 or 2 is characterized in that in step 1) described in wild fish be fresh and alive wild fish.
4. wild fish ball processing method as claimed in claim 1 or 2 is characterized in that in step 1) in, wild fish is scaled, remove internal organ, clean up behind the tail of decaptitating, put into 4～6 ℃ of cold water rinsings 2 hours.
5. wild fish ball processing method as claimed in claim 1 or 2 is characterized in that in step 2) in, described temperature is that 4～6 ℃ brine strength is 3%, soak time is 2 hours.
6. wild fish ball processing method as claimed in claim 1 or 2 is characterized in that in step 4) in, the described fish slurry that makes is placed in 2 ℃ of freezers left standstill 4 hours.
7. wild fish ball processing method as claimed in claim 1 or 2 is characterized in that in step 5) in, described modular system is oil groove, tunnel type micro wave stove or baking box.
8. wild fish ball processing method as claimed in claim 2 is characterized in that in step 6) in, after processing, packing carries out sterilization processing.
9. wild fish ball processing method as claimed in claim 2 is characterized in that in step 6) in, before processing, packing carries out first sterilization processing.
10. wild fish ball processing method as claimed in claim 8 or 9 is characterized in that, described sterilization processing is to adopt one or more combination of microwave disinfection method, pasteurization or ultraviolet sterilization method to finish.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210597019.XA CN103054083B (en) | 2012-12-31 | 2012-12-31 | Wild fish ball processing method |
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| CN201210597019.XA CN103054083B (en) | 2012-12-31 | 2012-12-31 | Wild fish ball processing method |
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| CN103054083A true CN103054083A (en) | 2013-04-24 |
| CN103054083B CN103054083B (en) | 2016-04-27 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397766A (en) * | 2014-11-04 | 2015-03-11 | 江西师范大学 | Method for preparing high-quality low-salt minced grass carp |
| CN104664451A (en) * | 2013-11-29 | 2015-06-03 | 海欣食品股份有限公司 | Cuttlefish ball and preparation method thereof |
| US11229095B2 (en) | 2014-12-17 | 2022-01-18 | Campbell Soup Company | Electromagnetic wave food processing system and methods |
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| CN101861992A (en) * | 2010-03-31 | 2010-10-20 | 华南理工大学 | Method for improving gelling performance of minced Tilapia mossambica products |
| CN102293422A (en) * | 2010-06-24 | 2011-12-28 | 胡林 | Processing technic of fish balls |
| CN102423088A (en) * | 2011-11-25 | 2012-04-25 | 福建农林大学 | Amorphophalms konjac fish balls and preparation method thereof |
| CN102429257A (en) * | 2011-11-28 | 2012-05-02 | 大连创达技术交易市场有限公司 | Preparation method for fish balls |
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2012
- 2012-12-31 CN CN201210597019.XA patent/CN103054083B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101861992A (en) * | 2010-03-31 | 2010-10-20 | 华南理工大学 | Method for improving gelling performance of minced Tilapia mossambica products |
| CN102293422A (en) * | 2010-06-24 | 2011-12-28 | 胡林 | Processing technic of fish balls |
| CN102423088A (en) * | 2011-11-25 | 2012-04-25 | 福建农林大学 | Amorphophalms konjac fish balls and preparation method thereof |
| CN102429257A (en) * | 2011-11-28 | 2012-05-02 | 大连创达技术交易市场有限公司 | Preparation method for fish balls |
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| 张聪: "纯鱼丸加工工艺试验及其生产线设计", 《食品与机械》, 31 December 1997 (1997-12-31), pages 26 - 28 * |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104664451A (en) * | 2013-11-29 | 2015-06-03 | 海欣食品股份有限公司 | Cuttlefish ball and preparation method thereof |
| CN104664451B (en) * | 2013-11-29 | 2018-03-16 | 海欣食品股份有限公司 | A kind of inkfish ball and preparation method thereof |
| CN104397766A (en) * | 2014-11-04 | 2015-03-11 | 江西师范大学 | Method for preparing high-quality low-salt minced grass carp |
| US11229095B2 (en) | 2014-12-17 | 2022-01-18 | Campbell Soup Company | Electromagnetic wave food processing system and methods |
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| CN103054083B (en) | 2016-04-27 |
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Effective date of registration: 20170508 Address after: 200237, Shanghai, Minhang District Hongmei South Road, No. 1755, a layer of AE1044 room Patentee after: Shanghai comes Food Technology Co., Ltd. Address before: 200231, room 1, building 18, No. 1305, Lane 501, Huajing Road, Shanghai, Xuhui District Patentee before: Polymer Chemical Co. Ltd. |
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Effective date of registration: 20190203 Address after: 311241 Hengyuantou Village, Guali Town, Xiaoshan District, Hangzhou City, Zhejiang Province Patentee after: Hangzhou First Dining Bar Food Distribution Co., Ltd. Address before: Room AE1044, 1st floor, No. 1755 Hongmei South Road, Minhang District, Shanghai, 200237 Patentee before: Shanghai comes Food Technology Co., Ltd. |
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Effective date of registration: 20220223 Address after: 310000 room 1037, floor 1, building a, Paradise Software Park, No. 3, xidoumen Road, Xihu District, Hangzhou, Zhejiang Province Patentee after: Hangzhou xianjianba Technology Co.,Ltd. Address before: 311241 Hengyuantou Village, Guali Town, Xiaoshan District, Hangzhou City, Zhejiang Province Patentee before: Hangzhou First Dining Bar Food Distribution Co.,Ltd. |