CN103263040B - Processing method for soft steamed flavor freshwater fish cans - Google Patents

Abstract

The invention relates to a processing method for soft steamed flavor freshwater fish cans. The processing method comprises the steps of: carrying out scaling and gilling and gutting on freshwater fish under 10-15 DEG C, cleaning with clear water, deodorizing with malic acid and ginger juice, and salting with salt; firstly eluting and decontaminating with chlorine dioxide, and then eluting and decontaminating with ozonated water; evenly blending and seasoning with salt, ginger juice, dark soy sauce, light soy sauce, garlic juice, steamed fish soy sauce and the like; bagging with a polypropylene film; vacuumizing, packaging under nitrogen environment, carrying out multistage heating and secondary cooling and sterilization, cooling the soft can with residual heat in the first stage, cooling to 40 DEG C, cooling to room temperature to obtain soft fish cans. The soft cans obtained by adopting the processing method are fine and smooth in fish quality, the fish flavor is heavy, and the soft cans can be eaten after being opened and subjected to micro-wave heating. According to the processing method, the texture of the thermo-processed freshwater fish product can be effectively controlled by adopting a sterilization mode through twice fast cooling; the method is simple and easy, simple in preparation processes, the soft steamed flavor freshwater fish can is delicious in taste, and good in mouth feeling, so that the processing method has remarkable economic benefits and social benefits.

Description

A kind of processing method of steamed flavor freshwater fish foods packed in carton containers

Technical field

The present invention relates to a kind of processing method of steamed flavor freshwater fish foods packed in carton containers.

Background technology

Tinned food is one of important goods of freshwater fish products processing.In recent years, the flexible package canned volume of production and marketing of fish constantly increases, but product quality is not good, majority be rain after pickling, dry, then autoclave sterilization, is partial desiccation food, in a large number as tourism and leisure food selling.In its processing, owing to adopting autoclave sterilization, cause product quality deteriorated, quality pine is burst, and mouthfeel is not good enough and nutrition destroys the aspect problems such as more, and its color, shape and instant process flavours have very large gap; The sterilization method of HTHP is not suitable for low heat resistant raw material to carry out on the other hand, thereby the selection face of raw material is narrower, affects the collocation of other material of product processing.Moreover freshwater fish products, to process again after often need to reducing water content, this has not only increased power consumption of polymer processing and cost, and has greatly limited the exploitation of new product.

As " preparation method of canned fish " (Chinese Patent Application No. 200710150016), be by fish scale, go the gill, remove wing, the clean thorax of decaptitating, with the pungent pickling spices of perfume (or spice) of green onion end, bruised ginger, garlic end, large fennel end, Chinese prickly ash end, yellow rice wine, vinegar, salt composition, on fish, pressurize and anhydrate, wash away fragrant pungent condiment, fried, pulling out dries in the air puts; Lotus leaf is placed in packing material bottom, again fish is placed on lotus leaf, the baste of onion parts, borneol, garlic clove, fennel, Chinese prickly ash, cassia bark, sugar, vinegar, soy sauce, sodium glutamate, salt, water composition is covered above fish, and sealed package, vacuumizes, heat sterilization obtains canned fish.

Summary of the invention

The object of the invention is, for above-mentioned present situation, to aim to provide a kind of preparation process simple, delicious flavour, mouthfeel is good, and meat exquisiteness is with sweet and sour flavor strong, the processing method of the steamed flavor freshwater fish foods packed in carton containers of instant bagged.

The implementation of the object of the invention is, a kind of processing method of steamed flavor freshwater fish foods packed in carton containers, and concrete steps are as follows:

(1) at 15 DEG C, grass carp or black carp scale, go the gill, remove internal organ, with the clear water clean fish body of 10 DEG C of temperature, carry out defishying by 1% interpolation malic acid of fish quality, 5% ginger juice, add salt by 3% of fish quality, pickle 60min at 4 DEG C;

(2) be first that 10mg/kg ClO 2 solution carries out drip washing bacteria reducing 10min by concentration, ClO 2 solution flow velocity 100mL/min, then with concentration be 20mg/kg Ozone Water drip washing bacteria reducing 30min, Ozone Water flow velocity 200mL/min, adds up to 3.1 × 10 to primary colony ³cfu/g, treatment temperature is lower than 15 DEG C;

(3) flavouring method is: every 100g fish, add edible salt 2g, and ginger juice 5%, dark soy sauce 1%, light soy sauce 2%, garlic juice 5%, Steamed fish soy sauce 5%, mixes seasoning thoroughly; Pack with polypropylene screen;

(4) pack of step (3) is vacuumized, in 99.9% nitrogen environment, pack, the vacuum of packaging is 45Kpa;

(5) multistage heating, reducing temperature twice: the first stage heats up, and is warming up to 80 DEG C in 10min, insulation 5min; Carry out second stage intensification, in 2min, be warming up to 100 DEG C, insulation 8min, taste further infiltrates in fresh-water fishes; Carry out phase III intensification, the phase III is warming up to 125 DEG C in 3min, insulation 4min, with further sterilizing, with the first stage, the hot water of generation makes foods packed in carton containers be cooled to 90 DEG C in 3min, then in 10min, is cooled to 40 DEG C, be cooled to room temperature, obtain grass carp or black carp foods packed in carton containers.

The present invention has following advantage:

1, adopt malic acid and ginger juice to remove raw meat, malic acid and ginger juice have stronger removal effect to the bilgy odour of fresh-water fishes, and malic acid has the tart flavour of pleasant, can effectively improve the local flavor of fresh-water fishes.

2, adopt chlorine dioxide and Ozone Water drip washing to carry out bacteria reducing processing to fresh-water fishes, reduce the initial flora number of raw material, effectively control the content of microorganisms in fresh-water fishes, and chlorine dioxide and ozone on raw material flavor without impact.

What 3, adopt is nitrogen packed, and adopt the multistage heat up, the sterilization method of secondary fast cooling, can effectively control the quality of fresh-water fishes hot-working product, and produce without the high hot-working of high temperature be charred taste and distillation taste, be a kind of good sterilization method.

4, steamed fresh-water fishes meat exquisiteness, with sweet and sour flavor strong, opens after bag after can heating using microwave edible.

5, the foods packed in carton containers of making can at room temperature keep in Dark Place 2-6 month, microbiological indicator in the shelf-life: total bacteria count is lower than 102cfu/g, and coliform count is lower than 6cfu/100g; Physical and chemical index: acid value (with buttermeter KOH)≤4.0mg/g, peroxide value (with buttermeter)≤0.5/100g, VBN≤45mg/100g.

This method is simple, has not only changed existing processing technology, saves social resources, and improve the edible quality of fresh-water fishes foods packed in carton containers, and improving value-added content of product, preparation process is simple, delicious flavour, mouthfeel is good, has significant economic benefit and social benefit.

Detailed description of the invention

Concrete steps of the present invention are:

(1) at 15 DEG C, grass carp or black carp scale, go the gill, remove internal organ, with the clear water clean fish body of 10 DEG C of temperature, carry out defishying by 1% interpolation malic acid of fish quality, 5% ginger juice, add salt by 3% of fish quality, pickle 60min at 4 DEG C;

(2) be first that 10mg/kg ClO 2 solution carries out drip washing bacteria reducing 10min by concentration, ClO 2 solution flow velocity 100mL/min, then with concentration be 20mg/kg Ozone Water drip washing bacteria reducing 30min, Ozone Water flow velocity 200mL/min, adds up to 3.1 × 10 to primary colony ³cfu/g, treatment temperature is lower than 15 DEG C;

(3) flavouring method is: every 100g fish, add edible salt 2g, and ginger juice 5%, dark soy sauce 1%, light soy sauce 2%, garlic juice 5%, Steamed fish soy sauce 5%, mixes seasoning thoroughly; Pack with polypropylene screen;

(4) pack of step (3) is vacuumized, in 99.9% nitrogen environment, pack, the vacuum of packaging is 45Kpa;

(5) multistage heating, reducing temperature twice: the first stage heats up, and is warming up to 80 DEG C in 10min, insulation 5min; Carry out second stage intensification, in 2min, be warming up to 100 DEG C, insulation 8min, taste further infiltrates in fresh-water fishes; Carry out phase III intensification, the phase III is warming up to 125 DEG C in 3min, insulation 4min, with further sterilizing, with the first stage, the hot water of generation makes foods packed in carton containers be cooled to 90 DEG C in 3min, then in 10min, is cooled to 40 DEG C, be cooled to room temperature, obtain grass carp or black carp foods packed in carton containers.

The grass carp of making or black carp foods packed in carton containers can at room temperature keep in Dark Place 6 months, microbiological indicator in the shelf-life: total bacteria count is 64cfu/g, and Escherichia coli do not detect; Physical and chemical index: acid value (taking buttermeter KOH) is 3.0mg/g, and peroxide value (taking buttermeter) is 0.4/100g, and VBN is 40mg/100g.

Claims (1)

1. a processing method for steamed flavor freshwater fish foods packed in carton containers, is characterized in that concrete steps are as follows:

(1) at 15 DEG C, grass carp or black carp scale, go the gill, remove internal organ, with the clear water clean fish body of 10 DEG C of temperature, carry out defishying by 1% interpolation malic acid of fish quality, 5% ginger juice, add salt by 3% of fish quality, pickle 60min at 4 DEG C;

(2) be first that 10mg/kg ClO 2 solution carries out drip washing bacteria reducing 10min by concentration, ClO 2 solution flow velocity 100mL/min, then with concentration be 20mg/kg Ozone Water drip washing bacteria reducing 30min, Ozone Water flow velocity 200mL/min, adds up to 3.1 × 10 to primary colony ³cfu/g, treatment temperature is lower than 15 DEG C;

(3) flavouring method is: every 100g fish, add edible salt 2g, and ginger juice 5%, dark soy sauce 1%, light soy sauce 2%, garlic juice 5%, Steamed fish soy sauce 5%, mixes seasoning thoroughly; Pack with polypropylene screen;

(4) pack of step (3) is vacuumized, in 99.9% nitrogen environment, pack, the vacuum of packaging is 45Kpa;

(5) multistage heating, reducing temperature twice: the first stage heats up, and is warming up to 80 DEG C in 10min, insulation 5min; Carry out second stage intensification, in 2min, be warming up to 100 DEG C, insulation 8min, taste further infiltrates in fresh-water fishes; Carry out phase III intensification, the phase III is warming up to 125 DEG C in 3min, insulation 4min, with further sterilizing, with the first stage, the hot water of generation makes foods packed in carton containers be cooled to 90 DEG C in 3min, then in 10min, is cooled to 40 DEG C, be cooled to room temperature, obtain grass carp or black carp foods packed in carton containers.