CN103070420B - Decapterus maruadsi microwave puffing processing technology - Google Patents

Abstract

The invention relates to the technical field of aquatic product processing, in particular to a microwave puffing processing technology for blue scad. In the preparation process, the anchovy is pretreated, deodorized, washed and drained, dipped and seasoned, dried, microwave-expanded, packaged and sterilized to prepare a finished product. The invention adopts a microwave puffing process to prepare the blue trevally seafood, and the blue trevally product prepared by adopting the processing technology of the present invention is rich in nutrition, unique in taste, suitable for a wide range of people, enriches the product types of the blue trevally, and is convenient to eat.

Description

A microwave puffing process of blue round trevally

technical field

The invention relates to the technical field of aquatic product processing, in particular to a microwave puffing processing technology for blue scad.

Background technique

Blue round trevally, also known as stickleback fish and Balang fish, is a genus of round trevally. It has a huge production in the coastal areas of my country, mainly in the East China Sea and South China Sea. It is one of the main marine low-value fish in my country. In recent years, the proportion of low-value fish represented by the blue round trevally has been increasing continuously. However, due to its soft meat, it is prone to spoilage and deterioration after leaving the water. It lacks appropriate processing methods and has low edible value. On the other hand, due to the blue round The fishing season of trevally is concentrated in summer, and a large amount of catches are collectively listed in a short period of time. Therefore, except for a small amount of fresh sales, most of them are processed into salty and dried products, grilled fish products and used as animal feed. Its rich protein resources have not been effectively utilized. use. Therefore, it is of great significance to develop the deep processing technology of blue round trevally and increase its added value for making full use of aquatic protein resources.

Grilled fish is a ready-to-eat marine leisure food that is deeply loved by consumers. However, the grilled fish products currently on the market are hard and difficult to chew and chew, which limits the number of consumers and seriously affects the promotion and sales of products. As a new type of food production technology, microwave puffing technology is gradually being widely used in the food industry, especially in the production of leisure puffed snacks. Microwave puffing means that microwave energy reaches the deep layer of the material and converts it into heat energy, which will quickly evaporate the water in the deep layer of the material to form a higher internal steam pressure condition, forcing the material to expand. The application of microwave in food processing has the following advantages: Microwave heating is the overall heating of the surface and the interior through the direct interaction between microwave energy and food. The food can preserve the original nutrients of the food to the greatest extent. High quality, uniform heating, puffing, drying, and bactericidal processes are completed at the same time, and the heating process has automatic heat balance performance, sensitive response and easy control, high thermal efficiency, and less equipment footprint.

An application publication number is CN 102028257 A, and the application publication date is 2011.04.27. The invention patent named "a preparation process for frozen-roasted blue squid" discloses a processing technology for blue squid. The raw materials of trevally go through dissection, cleaning, soaking in salt water, rinsing, skin roasting, steaming, roasting, cooling, quick freezing, packaging and refrigeration, and finally the finished product is put into storage. The characteristic of the blue trevally products prepared by this method is that the skin and calamari are burnt. The taste of the blue trevally prepared by this preparation process is relatively dry, which is easy to cause excessive anger and limits the range of eaters.

Contents of the invention

The purpose of the present invention is to solve the problems that the blue squid is not easy to preserve, the edible range is small, and the current blue squid processing technology is single, which leads to the blue squid product having a single taste and poor taste, which can easily cause excessive anger, etc., to provide a blue squid Microwave puffing process.

In order to achieve the above-mentioned purpose of the invention, the present invention adopts the following technical scheme: a microwave puffing processing technology for blue-eyed trevally, and the microwave-puffing processing technology for blue round trevally comprises the following steps:

(1) Pretreatment: Select fresh or frozen and thawed blue round trevally, remove the head, tail, fins, viscera and scales, then wash the fish body with clean water and set aside;

(2) Deodorization: First, soak the blue scads pretreated in step (1) for 30-90 minutes with the deodorization solution, which is a mixed solution containing CaCl ₂ and HCl, and the mass concentration of CaCl ₂ is 0.3-0.4%, the mass concentration of HCl is 0.05-0.1%;

Low-concentration HCl solution can help remove fishy smell,

(3) Cleaning and draining: Rinse the blue scads after deodorization in step (2) with ice water until neutral, and let stand to drain;

(4) Soaking and seasoning: Put the washed and drained blue scorpion in step (3) into the seasoning liquid, soak at 0-4°C for 12-16 hours, and the seasoning used for every 100 parts of blue scorpion is counted by weight. The components of the liquid are: 6-8 parts of white sugar, 2-3 parts of refined table salt, 5-6 parts of ginger and onion juice, 1.5-2.5 parts of white wine, 2-3 parts of edible vinegar, 1.5-2.5 parts of sorbitol, 1.0-1.5 parts of chicken essence, 3-5 parts of five-spice powder, 0.5-1 part of potassium hydrogen tartrate, 2-5 parts of divine herbs, 100-120 parts of water;

Sorbitol is hygroscopic. Adding sorbitol can prevent food from cracking, keep food fresh and soft, and increase the taste of the product. Sorbitol does not contain aldehyde groups, is not easy to be oxidized, and does not produce melamine with amino acids when heated. German reaction, has a certain physiological activity, can prevent the denaturation of fat and protein, and increase the shelf life of the product; potassium hydrogen tartrate can increase the expansion degree of the subsequent microwave puffing, making the meat quality of the blue round trevally more crispy and delicious during processing; Shen vanilla It has the function of decomposing fat, and has a certain effect on the fat decomposition of low-value fish such as blue round trevally, and can help the body digest and absorb fat.

(5) Drying: drying the blue scad after dipping and seasoning in step (4);

Dry in order to facilitate subsequent microwave puffing.

(6) Microwave puffing: put the blue scad after drying in step (5) into a microwave puffing machine, firstly puff it with microwave at normal pressure for 10-20min, then puff it with vacuum microwave for 5-8min, the vacuum degree is 0.06-0.08MPa, The microwave puffing temperature is 125-145°C, and the power of the microwave puffing machine is set to 3-4W/g per unit weight of blue round trevally;

Atmospheric pressure microwave puffing can make the meat slowly ripen, and then the vacuum microwave puffing, due to the effect of vacuum, makes the meat of the blue round trevally easier to become crispy and looser, increasing the taste, but the vacuum puffing time should not be too long, otherwise it will lead to meat quality. Crunchy, chewy, and poor in taste. Through the combination of atmospheric pressure microwave puffing and vacuum microwave puffing, the structure of microwave puffed blue scads can be made porous, slightly yellowish, full in shape and crisp in taste while maintaining the natural color; when the temperature is too high, the product will be The color becomes darker, or even burnt; the temperature is too low, and the fish meat of the faucet is raw, and the puffing effect is poor.

(7) Packaging: Pack the blue scads after microwave puffing in step (6) into bags, and equip them with food antioxidants;

(8) Sterilization: sterilize the packaged blue trevally in step (7) at high temperature, and obtain the finished product after cooling.

As a preferred version, the five-spice powder in step (4) dipping and seasoning consists of the following components by weight percentage: 5-10% pepper, 5-10% cinnamon, 5-15% star anise, 15-20% clove, 25% amomum -35%, Cardamom 5-10%, Fennel Seed 10-15%, Lemongrass 5-10%. Using homemade five-spice powder, equipped with a unique five-spice flavor, lemongrass is pungent, slightly warm, and has a lemon aroma, which can improve digestion and make the blue round scads easy to digest and absorb.

As a preferred solution, the immersion temperature in step (2) for deodorization is 0-4°C, and the weight ratio of the deodorization liquid to the blue squid is 1.2-3:1.

As a preferred solution, stir once every 15-30 minutes during step (4) dipping and seasoning.

As a preferred solution, drying in step (5) is as follows: Dipping the seasoned blue squid in step (4) with hot air drying in an aquatic product processing oven, the temperature of the hot air is 35-45°C, and the wind speed is 3.0-4.0 m/ s, the relative humidity is 55-65%, and the drying time is 1.0-2.0h.

As a preferred solution, the packaging in step (7) is: cooling the blue scads after microwave puffing in step (6) to 30-40°C, putting them into packaging bags, and putting 5-10 blue scads in each bag. % of the bag-shaped food antioxidants, and then vacuum-packed.

As a preferred solution, the food antioxidant in step (7) vacuum packaging is butyl hydroxyanisole, dibutyl hydroxytoluene or propyl gallate.

As a preferred solution, the sterilization in step (8) is to put the packaged blue squid in step (7) into a sterilizer for high-temperature sterilization, the sterilization temperature is 118-121°C, and the sterilization time is 20-30 min. Cool to 30-40°C after sterilizing to obtain finished products.

Due to the adoption of the above-mentioned technical scheme, the beneficial effects of the present invention are: (1) the process is simple; (2) the problem that the blue carp is not easy to preserve and easy to perish is solved; (3) the prepared blue carp product has a unique taste and a relatively good taste It is best suitable for a large number of people, and it is convenient to eat.

Detailed ways

The present invention will be further described below through specific examples.

Embodiment one:

A kind of blue round trevally microwave puffing processing technology, concrete steps are as follows:

(1) Pretreatment: select fresh or frozen and thawed blue round trevally, remove the head, tail, fins, viscera and scales. During the visceration process, the gallbladder should be intact to prevent bitter taste, and then wash the fish body with clean water ,spare;

(2) Deodorization: First, soak the pretreated blue scad in step (1) with the deodorization liquid for 50 minutes at a temperature of 0°C. The fishy liquid is a mixed solution containing _CaCl2 and HCl, the mass concentration of _CaCl2 is 0.3%, and the mass concentration of HCl is 0.07%;

(3) Cleaning and draining: Rinse the blue scads after deodorization in step (2) with ice water until neutral, and let stand to drain;

(4) Dipping and seasoning: Put the blue scads washed and drained in step (3) into the seasoning solution, soak at 4°C for 12 hours, stir once every 20 minutes, the components of the seasoning solution are: white sugar, refined Salt, ginger and scallion juice, white wine, edible vinegar, sorbitol, chicken essence, allspice powder, potassium hydrogen tartrate, divine herb, water; parts by weight of each component of the seasoning liquid used for per 100 parts of blue round trevally See Table 1, wherein the five-spice powder is composed of the following components: Chinese prickly ash, cinnamon, star anise, clove, amomum, cardamom, fennel seed, lemongrass, and the percentage content of each component of the five-spice powder is shown in Table 2.

(5) Drying: The blue round scads dipped and seasoned in step (4) are dried with hot air in the aquatic product processing oven. The temperature of the hot air is 45°C, the wind speed is 3.0 m/s, and the relative humidity is 60%. The time is 2.0h.

(6) Microwave puffing: Put the dried blue scads in step (5) into a microwave puffing machine, firstly puff them with microwaves at normal pressure for 10 minutes, then puff them with vacuum microwaves for 7 minutes, the vacuum degree is 0.08MPa, and the microwave puffing temperature is 125 ℃, set the power of the microwave puffing machine per unit weight to 3.4W/g;

(7) Packaging: Cool the blue scads after microwave puffing in step (6) to 40°C, put them into packaging bags, and equip each bag with 5% of the weight of the blue scads in bags of butylated hydroxyanisole food antibiotics. oxidizing agent and then vacuum packed.

(8) Sterilization: Put the blue scads packaged in step (7) into a sterilizer for high-temperature sterilization at a temperature of 120°C for 30 minutes, and cool to 30°C after sterilization to obtain the finished product .

Embodiment two:

A kind of blue round trevally microwave puffing processing technology, concrete steps are as follows:

(1) Pretreatment: select fresh or frozen and thawed blue round trevally, remove the head, tail, fins, viscera and scales. During the visceration process, the gallbladder should be intact to prevent bitter taste, and then wash the fish body with clean water ,spare;

(2) Deodorization: First, soak the pretreated blue sprats in step (1) with the deodorization liquid for 90 minutes at a temperature of 3°C. The fishy liquid is a mixed solution containing _CaCl2 and HCl, the mass concentration of _CaCl2 is 0.35%, and the mass concentration of HCl is 0.1%;

(3) Cleaning and draining: Rinse the blue scads after deodorization in step (2) with ice water until neutral, and let stand to drain;

(4) Soaking and seasoning: Put the blue scads washed and drained in step (3) into the seasoning solution, dip for 14 hours at 0°C, and stir once every 30 minutes. The components of the seasoning solution are: white sugar, refined Salt, ginger and scallion juice, white wine, edible vinegar, sorbitol, chicken essence, allspice powder, potassium hydrogen tartrate, divine herb, water; parts by weight of each component of the seasoning liquid used for per 100 parts of blue round trevally See Table 1, wherein the five-spice powder is composed of the following components: Chinese prickly ash, cinnamon, star anise, clove, amomum, cardamom, fennel seed, lemongrass, and the percentage content of each component of the five-spice powder is shown in Table 2.

(5) Drying: The blue round scads dipped and seasoned in step (4) are dried with hot air in the aquatic product processing oven. The temperature of the hot air is 35°C, the wind speed is 3.5m/s, and the relative humidity is 65%. The time is 1.0h.

(6) Microwave puffing: Put the dried blue scads in step (5) into a microwave puffing machine, firstly puff them with microwaves at normal pressure for 15 minutes, then puff them with vacuum microwaves for 8 minutes, the vacuum degree is 0.06MPa, and the microwave puffing temperature is 135 ℃, set the power of microwave puffing machine per unit weight to 4W/g;

(7) Packaging: Cool the blue scorpion puffed in step (6) to 30°C, put it into a packaging bag, and equip each bag with 8% of the weight of the blue scorpion in bagged DBT food Antioxidant, then vacuum packed.

(8) Sterilization: Put the blue scads packaged in step (7) into a sterilizer for high-temperature sterilization at a temperature of 121°C for 20 minutes, and cool to 35°C after sterilization to obtain the finished product .

Embodiment three:

A kind of blue round trevally microwave puffing processing technology, concrete steps are as follows:

(1) Pretreatment: select fresh or frozen and thawed blue round trevally, remove the head, tail, fins, viscera and scales. During the visceration process, the gallbladder should be intact to prevent bitter taste, and then wash the fish body with clean water ,spare;

(2) Deodorization: First, soak the pretreated blue scad in step (1) with the deodorization liquid for 30 minutes at a temperature of 4°C. The fishy liquid is a mixed solution containing _CaCl2 and HCl, the mass concentration of _CaCl2 is 0.4%, and the mass concentration of HCl is 0.05%;

(3) Cleaning and draining: Rinse the blue scads after deodorization in step (2) with ice water until neutral, and let stand to drain;

(4) Dipping and seasoning: Put the blue scads washed and drained in step (3) into the seasoning liquid, soak at 2°C for 16 hours, stir once every 15 minutes, the components of the seasoning liquid are: white sugar, refined Salt, ginger and scallion juice, white wine, edible vinegar, sorbitol, chicken essence, allspice powder, potassium hydrogen tartrate, divine herb, water; parts by weight of each component of the seasoning liquid used for per 100 parts of blue round trevally See Table 1, wherein the five-spice powder is composed of the following components: Chinese prickly ash, cinnamon, star anise, clove, amomum, cardamom, fennel seed, lemongrass, and the percentage content of each component of the five-spice powder is shown in Table 2.

(5) Drying: The blue round scads dipped and seasoned in step (4) are dried with hot air in the aquatic product processing oven. The temperature of the hot air is 40°C, the wind speed is 4.0 m/s, and the relative humidity is 55%. The time is 1.5h.

(6) Microwave puffing: Put the blue scads dried in step (5) into a microwave puffing machine, firstly puff them with microwaves at normal pressure for 20 minutes, then puff them with vacuum microwaves for 5 minutes, the vacuum degree is 0.07MPa, and the microwave puffing temperature is 145 ℃, set the power of the microwave puffing machine per unit weight to 3W/g;

(7) Packaging: Cool the blue scads puffed in step (6) to 35°C, put them into packaging bags, and put 10% of the weight of the blue scorpions in bags of propyl gallate food antibiotics in each bag. oxidizing agent and then vacuum packed.

(8) Sterilization: Put the blue scads packaged in step (7) into a sterilizer for high-temperature sterilization at 118°C for 25 minutes, and cool to 40°C after sterilization to obtain the finished product .

Table 1

Material name (parts by weight) Embodiment one Embodiment two Embodiment three White sugar 8 6 7 refined table salt 2 2.5 3 Ginger Onion Sauce 5.5 6 5 Liquor 2.5 1.5 2 edible vinegar 2 2.5 3 Sorbitol 2 2.5 1.5 chicken essence 1.5 1.0 1.3 five spice powder 3 4 5 Potassium hydrogen tartrate 0.8 1 0.5 God vanilla 5 2 3 water 100 110 120

Table 2

Component name/percentage% Embodiment one Embodiment two Embodiment Three Sichuan peppercorn 5 10 9 Cinnamon 10 5 8 star anise 5 10 15 clove 15 18 20 Amomum 35 27 25 cardamom 10 5 8 fennel seeds 13 15 10 lemongrass 7 10 5

After half a year, after one year, after 15 months and after 18 months, the finished products of each embodiment were sampled respectively, and the qualified rate is shown in Table 3, and the detection results of common germs are shown in Table 4.

table 3

Pass rate Example 1 Example 2 Example 3 Example 4 6 months 100% 100% 100% 100% 12 months 100% 100% 100% 100% 15 months 99% 98% 99% 99% 18 months 85% 80% 87% 81%

Table 4

Claims (7)

1. a microwave puffing processing technology of blue round trevally, it is characterized in that, described blue round trevally microwave puffing processing technology comprises the following steps: (1) Pretreatment: Select fresh or frozen and thawed blue round trevally, remove the head, tail, fins, viscera and scales, then wash the fish body with clean water and set aside; (2) Deodorization: First, soak the blue scads pretreated in step (1) for 30-90 minutes with the deodorization solution, which is a mixed solution containing CaCl ₂ and HCl, and the mass concentration of CaCl ₂ is 0.3-0.4%, the mass concentration of HCl is 0.05-0.1%; (3) Cleaning and draining: Rinse the blue scads after deodorization in step (2) with ice water until neutral, and let stand to drain; (4) Soaking and seasoning: Put the washed and drained blue scorpion in step (3) into the seasoning liquid, soak at 0-4°C for 12-16 hours, and the seasoning used for every 100 parts of blue scorpion is counted by weight. The components of the liquid are: 6-8 parts of white sugar, 2-3 parts of refined table salt, 5-6 parts of ginger and onion juice, 1.5-2.5 parts of white wine, 2-3 parts of edible vinegar, 1.5-2.5 parts of sorbitol, 1.0-1.5 parts of chicken essence, 3-5 parts of five-spice powder, 0.5-1 part of potassium hydrogen tartrate, 2-5 parts of divine herbs, 100-120 parts of water; five-spice powder consists of the following components by weight percentage: Zanthoxylum bungeanum 5-10% , cinnamon 5-10%, star anise 5-15%, clove 15-20%, amomum 25-35%, cardamom 5-10%, fennel seed 10-15%, citronella 5-10%; (5) Drying: drying the blue scad after dipping and seasoning in step (4); (6) Microwave puffing: put the blue scad after drying in step (5) into a microwave puffing machine, firstly puff it with microwave at normal pressure for 10-20min, then puff it with vacuum microwave for 5-8min, the vacuum degree is 0.06-0.08MPa, The microwave puffing temperature is 125-145°C, and the power of the microwave puffing machine is set to 3-4W/g per unit weight of blue round trevally; (7) Packaging: Pack the blue scads after microwave puffing in step (6) into bags, and equip them with food antioxidants; (8) Sterilization: sterilize the packaged blue trevally in step (7) at high temperature, and obtain the finished product after cooling. 2. A microwave puffing process for blue carp according to claim 1, characterized in that the immersion temperature during step (2) deodorization is 0-4°C, and the weight ratio of the fishy liquid to blue carp is 1.2-3:1. 3. A microwave puffing process for blue squid according to claim 1, characterized in that, in the step (4) dipping and seasoning, stir once every 15-30 minutes. 4. A microwave puffing process for blue squid according to claim 1, characterized in that the step (5) is dried as follows: the blue squid dipped and seasoned in step (4) is dried in an aquatic product processing drying tunnel. Hot air drying, the hot air temperature is 35-45°C, the wind speed is 3.0-4.0 m/s, the relative humidity is 55-65%, and the drying time is 1.0-2.0h. 5. A microwave puffing process for blue trevally according to claim 1, characterized in that the packaging in step (7) is: cooling the blue round trevally after microwave puffing in step (6) to 30-40°C, packing Put it into a packaging bag, and equip each packaging bag with 5-10% of the weight of blue round trevally in bag-shaped food antioxidants, and then carry out vacuum packaging. 6. A microwave puffing process for blue squid according to claim 1 or 2, characterized in that the food antioxidant in step (7) vacuum packaging is butyl hydroxyanisole, dibutyl hydroxytoluene or gall propyl ester. 7. A microwave puffing process for blue carp according to claim 1 or 2, characterized in that the sterilization step (8) is to put the packaged blue carp in a sterilizing pot for high temperature sterilization Bacteria, the sterilization temperature is 118-121°C, the sterilization time is 20-30 min, and after sterilization, it is cooled to 30-40°C to obtain the finished product.