CN103054083B - Wild fish ball processing method - Google Patents
Wild fish ball processing method Download PDFInfo
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- CN103054083B CN103054083B CN201210597019.XA CN201210597019A CN103054083B CN 103054083 B CN103054083 B CN 103054083B CN 201210597019 A CN201210597019 A CN 201210597019A CN 103054083 B CN103054083 B CN 103054083B
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Abstract
A kind of wild fish ball processing method, comprising: 1) scaled by wild fish, internal organ and cleaning up afterwards end to end, puts into 4 ~ 6 DEG C of water rinsings 1.5 ~ 2.5 hours; 2) be 2 ~ 4% by the flesh of fish cleaned up in concentration, temperature is soak 0.5 ~ 2.5 hour in the salt solution of 4 ~ 6 DEG C; 3) put into the high speed beater fish slurry that revolution is not less than 3600 revs/min, the temperature of fish slurry in pulping process remains within the scope of 0 ~ 2 DEG C; 4) 3 ~ 5 hours are left standstill under obtained fish slurry being placed on 0 ~ 4 DEG C of environment; 5), after fish being starched pill, shape 3 ~ 30 seconds at the temperature of 150 ~ 200 DEG C; 6) fish ball after sizing carries out sterilization and packaging; 7) the fish ball vanning of packaging is completed, warehouse-in.Present invention achieves under the prerequisite of not adding food industry additive, extend the effect of wild fish ball fresh keeping time, the production requirement of AA level pollution-free food can be reached.
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 not using any industrial additive of wild fish ball.
Background technology
The fish of self-sow in wild fish system to fresh water rivers and lakes.This fish delicious meat, the fish ball mouthfeel high resilience of being processed into.The processing of current wild fish mainly adopts traditional handicraft workshop formula processing method, and production efficiency is not high, and the shelf-life is short, and quality does not ensure, greatly hinders effective utilization of wild fish resource.
Life fish out of office season of going on the market in a large number, the working ability that traditional-handwork is produced cannot digest so huge output, and wild fresh fish is once through keeping in cold storage, original mouthfeel and taste and all gone, as broad as long with common cultured fishes.Therefore the waste of resource is caused.
Adopt suitability for industrialized production means to produce fish ball, certainly will will add food industry additive, the original taste of wild fish ball and mouthfeel can be destroyed to a certain extent, also do not meet the requirement of pollution-free food.Therefore the process means being applicable to the wild fish ball of processing is not found at present.
If can adopt the processing technology of a kind of advanced person that the wild fish produced in a large number is 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, quality instability causes the problems such as the wasting of resources, a kind of industrialization is provided not use any additive to process the processing method of wild fish ball, by getting the flow processs such as meat, slurrying, pill, sizing, sterilization to wild fish, keep the color and taste of product perfume and each nutritional labeling to greatest extent.
Technical solution of the present invention is as follows:
A kind of wild fish ball processing method, its feature is, the method comprises the steps:
1) wild fish is scaled, internal organ and cleaning up afterwards end to end, put into 4 ~ 6 DEG C of water rinsings 1.5 ~ 2.5 hours;
2) be 2 ~ 4% by the flesh of fish cleaned up in concentration, temperature is soak 0.5 ~ 2.5 hour in the salt solution of 4 ~ 6 DEG C;
3) put into the high speed beater fish slurry that revolution is not less than 3600 revs/min, in pulping process, the temperature of fish slurry remains within the scope of 0 ~ 2 DEG C;
4) 3 ~ 5 hours are left standstill under obtained fish slurry being placed on 0 ~ 4 DEG C of environment;
5), after fish being starched pill, shape 3 ~ 15 seconds at the temperature of 150 ~ 200 DEG C.
Preferably, the method also comprises step:
6) fish ball after sizing is carried out packaging process;
7) fish ball after packaging is cased and put in storage.
Preferably, in step 1) described in wild fish be fresh and alive wild fish.
Preferably, in step 1) in, wild fish is scaled, removes internal organ, clean up after tail of decaptitating, put into 4 ~ 6 DEG C of cold water rinsings 2 hours.
Preferably, in step 2) in, described temperature is the brine strength of 4 ~ 6 DEG C is 3%, and soak time is 2 hours.
Preferably, in step 4) in, described being placed in 2 DEG C of freezers by obtained fish slurry leaves 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 packaging process, carry out sterilization processing.
Preferably, in step 6) in, before packaging process, first carry out sterilization processing.
Preferably, described sterilization processing adopts one or more combination of microwave disinfection method, pasteurization or ultraviolet sterilization method to complete.
Compared with prior art, the present invention is preferred process conditions and processing step, by the combination of a series of process conditions, reaches under the prerequisite of not adding food industry additive, extends the effects such as wild fish ball fresh keeping time.Be embodied as:
1, the requirement of AA level pollution-free food production technique can be met.According to the provisions of the relevant regulations issued by the State: " AA level pollution-free food prohibits the use any harmful chemicals synthetic fertilizer, chemical pesticide and chemical synthesis food additives in process of production." adopt production technology of the present invention, both do not add food additives, and it also avoid traditional-handwork and make the hidden danger bringing secondary pollution; Both remained mouthfeel and the local flavor of traditional wild fish ball, the long period can have been preserved 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 and never degenerate for more than 60 days under normal temperature, 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 ", improves the surcharge of wild fish product, is conducive to improving fisherfolk income, and agricultural byproducts fine finishining industry is carried out in the area being also applicable to Wild fish resources abundant.
4, realize the making of the wild fish ball of instant bagged, expanded the market space of wild fish ball further, there is economic and social benefit widely.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described, but should not limit the scope of the invention with this.
Embodiment 1,
A kind of wild fish ball processing method, comprises step: 1) scaled by fresh and alive wild fish, internal organ and cleaning up afterwards end to end, puts into 6 DEG C of water rinsings 1.5 hours; 2) be 4% by the flesh of fish cleaned up in concentration, temperature is soak 2.5 hours in the salt solution of 4 DEG C; 3) put into the high speed beater fish slurry that revolution is 3600 revs/min, in pulping process, the temperature of fish slurry remains within the scope of 2 DEG C; 4) 3 hours are left standstill under obtained fish slurry being placed on 4 DEG C of environment; 5), after fish being starched pill, oil groove is utilized to shape 3 seconds at the temperature of 200 DEG C; 6) fish ball after sizing is carried out packaging process; 7) fish ball after packaging is cased and put in storage.
Embodiment 2,
A kind of wild fish ball processing method, comprises step: 1) scaled by wild fish, internal organ and cleaning up afterwards end to end, puts into 4 DEG C of water rinsings 2.5 hours; 2) be 2% by the flesh of fish cleaned up in concentration, temperature is soak 0.5 hour in the salt solution of 6 DEG C; 3) put into the high speed beater fish slurry that revolution is 4000 revs/min, in pulping process, the temperature of fish slurry remains within the scope of 0 DEG C; 4) 5 hours are left standstill under obtained fish slurry being placed on 0 DEG C of environment; 5), after fish being starched pill, tunnel type micro wave stove is utilized to shape 15 seconds at the temperature of 180 DEG C; 6) fish ball after sizing is carried out packaging process, and adopt microwave disinfection method to carry out sterilization processing after packaging process; 7) fish ball after packaging is cased and put in storage.
Embodiment 3,
A kind of wild fish ball processing method, comprises step: 1) scaled by wild fish, internal organ and cleaning up afterwards end to end, puts into 5 DEG C of water rinsings 2 hours; 2) be 3% by the flesh of fish cleaned up in concentration, temperature is soak 1.5 hours in the salt solution of 5 DEG C; 3) put into the high speed beater fish slurry that revolution is not less than 4200 revs/min, in pulping process, the temperature of fish slurry remains within the scope of 1 DEG C; 4) 4 hours are left standstill under obtained fish slurry being placed on 2 DEG C of environment; 5), after fish being starched pill, baking box is utilized to shape 30 seconds at the temperature of 150 DEG C; 6) pack again after adopting ultraviolet sterilization method to carry out sterilization the fish ball after sizing; 7) fish ball after packaging is cased and put in storage.
Claims (10)
1. a wild fish ball processing method, it is characterized in that, concrete steps are as follows:
1) wild fish is scaled, internal organ and cleaning up afterwards end to end, put into 4 ~ 6 DEG C of water rinsings 1.5 ~ 2.5 hours;
2) be 2 ~ 4% by the flesh of fish cleaned up in concentration, temperature is soak 0.5 ~ 2.5 hour in the salt solution of 4 ~ 6 DEG C;
3) put into the high speed beater fish slurry that revolution is not less than 3600 revs/min, in pulping process, the temperature of fish slurry remains within the scope of 0 ~ 2 DEG C;
4) 3 ~ 5 hours are left standstill under obtained fish slurry being placed on 0 ~ 4 DEG C of environment;
5), after fish being starched pill, shape 3 ~ 30 seconds at the temperature of 150 ~ 200 DEG C.
2. wild fish ball processing method as claimed in claim 1, is characterized in that, the method step 5) after also comprise step:
6) fish ball after sizing is carried out packaging process;
7) fish ball after packaging is cased and put in storage.
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, removes internal organ, clean up after tail of decaptitating, put into 4 ~ 6 DEG C of cold water rinsings 2 hours.
5. the wild fish ball processing method as described in claim l or 2, is characterized in that in step 2) in, described temperature is the brine strength of 4 ~ 6 DEG C is 3%, and soak time is 2 hours.
6. the wild fish ball processing method as described in claim l or 2, is characterized in that in step 4) in, described being placed in 2 DEG C of freezers by obtained fish slurry leaves standstill 4 hours.
7. the wild fish ball processing method as described in claim l 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 packaging process, carry out sterilization processing.
9. wild fish ball processing method as claimed in claim 2, is characterized in that in step 6) in, before packaging process, first carry out sterilization processing.
10. wild fish ball processing method as claimed in claim 8 or 9, is characterized in that, described sterilization processing adopts one or more combination of microwave disinfection method, pasteurization or ultraviolet sterilization method to complete.
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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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| CN103054083B true CN103054083B (en) | 2016-04-27 |
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| 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 |
Citations (3)
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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 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| 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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Patent Citations (3)
| 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 |
Non-Patent Citations (1)
| Title |
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| 纯鱼丸加工工艺试验及其生产线设计;张聪;《食品与机械》;19971231;第26-28页 * |
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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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