CN103300415A - Oil-soaked fish maw deoiling and softening processing method - Google Patents
Oil-soaked fish maw deoiling and softening processing method Download PDFInfo
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- CN103300415A CN103300415A CN2013102409314A CN201310240931A CN103300415A CN 103300415 A CN103300415 A CN 103300415A CN 2013102409314 A CN2013102409314 A CN 2013102409314A CN 201310240931 A CN201310240931 A CN 201310240931A CN 103300415 A CN103300415 A CN 103300415A
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Abstract
The invention discloses an oil-soaked fish maw deoiling and softening processing method, belonging to a food processing method. The method comprises the following steps of: A, draining oil of high-temperature frying-puffed fish maw, and cooling in a mesh sieve; B, when the temperature of the fish maw is reduced to 80-110 DEG C, putting the fish maw in the inner-layer cage body of a double-layer stainless steel cage, sleeving a high-temperature resistant vacuum packaging bag at the outer part of the double-layer stainless steel cage, and putting the high-temperature resistant vacuum packaging bag into a vacuum chamber of a vacuum pre-cooling machine; and making an opening of the high-temperature resistant vacuum packaging bag face upward, vacuumizing, and stopping machine after the temperature of the fish maw is reduced to normal temperature; and C, taking out the fish maw, and rinsing the fish maw in flowing cold water at a temperature of 5-20 DEG C until the fish maw is completely softened inside and outside and the color is pure white or slightly yellow. The method is simple, the processing time is short, and the control and industrial production are easy to realize; and after processing, the quality in terms of shape, color, nutritional ingredients, taste and the like of the fish maw is obviously improved, the oil utilization rate is high, and the processing cost is lowered.
Description
Technical field
The present invention relates to a kind of food-processing method, relate in particular to a kind of de-oiling and softening processing method of fry dried food ingredients fish maw.
Background technology
Fish maw, namely air bladder, fish glue, white fish glue, flower glue are the sink-float organs of fish, form through cuing open to make to dry.Shark tripe, salamander fish maw etc. are generally arranged, belong to one of four large seafood delights, be put into one of " eight delicacies " modern age.Fish maw also is the classical foodstuff into dish.Fish maw must steep in advance and send out before edible, and its method has two kinds of fry dried food ingredients and water laws.Two kinds in the thick fish maw of matter send out methods all can, and the thin fish maw of matter, steeping in water for reconstitution is easily mashed, still adopts fry dried food ingredients better.Because the fish maw behind the fry dried food ingredients has passed through warming up oil and friedly sending out two stages wherein rising when sending out, generally will put into after cooling water to the good fish maw of fry dried food ingredients soaks, fish maw after the immersion is greasy still very heavy, also should put into warm buck, utilize the degreasing of alkali, flush away oil, and then rinse alkali lye with clear water, can be for the cooking.
" the penholder fish maw " of Shishou City, Hubei Province is as the local tradition characteristic dish that long history is arranged, and tribute now has been processed into soup class prepackaged food in the past, enters ordinary people family.Pre-packing penholder fish maw is still continued to use traditional diamond-making technique at present, raw material adopts the fish glue of the carnivorous fresh-water fishes long-snout catfish of Shishou river, the Changjiang river section, through embathing, dry, frying-expansion, drain, after the cooling, adopt alkali cleaning, pickling, rinsing, softening de-oiling and the softening processing method of waiting of warm water made semi-finished product, in this de-oiling and the softening method, fish maw oil content after draining is higher, and fish maw is lowered the temperature in draining process slowly, and the inside and outside rate of temperature fall of fish maw differs greatly, in the Slow cooling process, the high temperature of fish maw inside easily causes the collagenous fibres oxidation deterioration of fish maw inside, color and luster deepens, the phenomenons such as internal structure sclerosis, cause the fish maw after the culinary art outer soft interior hard, thereby affect quality and the mouthfeel of fish maw.Because the oil content of fried rear fish maw is higher, oil fishy smell is heavy, in order to deviate from the oil in the fish maw, also require and to clean in the immersion of the fish maw behind the fry dried food ingredients buck, with the hands folder is washed fish maw tens of times repeatedly, can't destroy the shape of fish maw, requires simultaneously alkali cleaning abundant, then adding an amount of vinegar washes, use at last the clear water rinsing for several times, hand labor intensity is large, complicated operation, time-consuming, de-oiling and bating effect are poor, and misoperation is very easily destroyed shape and the color and luster of fish maw, sometimes also can residual de-oiling clean the peculiar smell of material, thereby affect quality and the taste of fish maw.
Summary of the invention
The objective of the invention is for existing fry dried food ingredients fish maw de-oiling and softening method complicated operation, time-consuming, the de-oiling effect is relatively poor, the shape of destructible fish maw and color and luster affect defective and the deficiency of fish maw quality and taste, propose a kind of easy to operate, de-oiling and bating effect are good, saving of work and time is fuel-efficient, is easy to realize Mechanized Processing, and more is conducive to keep de-oiling and the softening processing method of the fry dried food ingredients fish maw of the original quality of fish maw and taste.
The objective of the invention is to realize in the following manner: a kind of de-oiling of fry dried food ingredients fish maw and softening processing method may further comprise the steps:
A. with the high temperature fish maw behind the frying-expansion, from oil, pull out, place mesh screen to drain cooling;
B. when fish maw temperature in the mesh screen is down to 80 ℃～110 ℃, fish maw is put into the internal layer cage body of pair of lamina Rotating Stainless Steel Cage, then high temperature resistant vacuum packaging bag on the outer cover of double-layer stainless steel cage, under the prerequisite that guarantees the sack ventilation, fasten the sack of high temperature resistant vacuum packaging bag, the high temperature resistant vacuum packaging bag that the double-layer stainless steel cage will be housed is again put into the vacuum chamber of vacuum precooling machine, and the sack that makes high temperature resistant vacuum packaging bag up, start vavuum pump after closing the door for vacuum chamber of vacuum precooling machine, vacuumize, shut down after making the fish maw temperature be down to normal temperature;
C. open the door for vacuum chamber of vacuum precooling machine, take out the fish maw in high temperature resistant vacuum packaging bag and the double-layer stainless steel cage, it is 5 ℃～20 ℃ flowing cool water rinsing that fish maw is placed temperature, until fish maw inside and outside entire body is softening, color and luster pure white or little Huang.
Described double-layer stainless steel cage comprises and is shaped as quadrangle cylinder or cylinder, and inside and outside suit the internal layer cage body and the outer cage body that are fixed together, described internal layer cage body and function aperture is that 0.5～1 centimetre stainless (steel) wire is made, the top of described internal layer cage body is provided with the movable square of internal layer, the aperture of the movable square of described internal layer is identical with the aperture on other wire sides of internal layer cage body, described outer cage body and function aperture is that 1～2 centimetre stainless (steel) wire is made, the top of described outer cage body is provided with outer movable square, the aperture of the movable square of described skin is identical with the aperture on outer other wire sides of cage body, fixing with stainless (steel) wire or silk between the ectonexine cage body, the spacing between the ectonexine cage body is 1.5～3 centimetres.
Described high temperature resistant vacuum packaging bag is retort pouch or aluminium foil bag, and the high temperature resistant temperature of described high temperature resistant vacuum packaging bag is not less than 120 ℃.
Described vacuum precooling machine is fast vacuum precooling packing machine.
Among the step B, the vacuum that described vacuum precooling machine vacuumizes is 0.08MPa～0.1Mpa, and the pumpdown time is 8～12 minutes.
Among the step B, fish maw is placed 10～15 ℃ of flowing cool waters, soaked 1.5～3 hours.
A kind of de-oiling of fry dried food ingredients fish maw and softening processing method is characterized in that may further comprise the steps:
A. with the high temperature fish maw behind the frying-expansion, from oil, pull out, place mesh screen to drain cooling;
B. when the fish maw temperature is down to 100 ℃ in the mesh screen, fish maw is put into the internal layer cage body of pair of lamina Rotating Stainless Steel Cage, then high temperature resistant vacuum packaging bag on the outer cover of double-layer stainless steel cage, under the prerequisite that guarantees the sack ventilation, fasten the sack of high temperature resistant vacuum packaging bag, the high temperature resistant vacuum packaging bag that the double-layer stainless steel cage will be housed is again put into the vacuum chamber of vacuum precooling machine in the lump, and the sack that makes high temperature resistant vacuum packaging bag up, start vavuum pump after closing the door for vacuum chamber of vacuum pre-cooling packing machine, be evacuated to 0.08MPa, shut down after making the fish maw temperature be down to normal temperature;
C. open the door for vacuum chamber of vacuum pre-cooling packing machine, take out the fish maw in high temperature resistant vacuum packaging bag and the double-layer stainless steel cage, fish maw is placed 10 ℃～15 ℃ flowing cool waters, until fish maw inside and outside entire body is softening, color and luster pure white or little Huang.
Compared with prior art the present invention has following obvious advantage:
1; the present invention puts into the high temperature fish maw after draining in short-term the internal layer cage body of double-layer stainless steel cage; and it is outside that high temperature resistant vacuum packaging bag is enclosed within the double-layer stainless steel cage; again high temperature resistant vacuum packaging bag is placed and vacuumize in the vacuum precooling machine and fish maw is lowered the temperature; in the vacuum cooled situation; cooling is carried out from the organization internal to the outer surface simultaneously; namely in the evenly fast cooling of the inside and outside while of fish maw; solved the variable color that the fish maw Slow cooling causes in original natural cooling process; the problem of oxidation deterioration and internal structure sclerosis; and fish maw is in double-layer stainless steel cage internal layer cage body; the fluid of fish maw inside is in vacuum; be easy to be inhaled in outer cage body and the high temperature resistant vacuum packaging bag; can not pollute the vacuum chamber of vacuum precooling machine or enter vavuum pump; high temperature resistant vacuum packaging bag is wrapped in the outside of double-layer stainless steel cage; and sack is ventilated; so that high-temperature gas and the water vapour in the high temperature resistant vacuum packaging bag can be extracted out fast when vacuumizing; the fluid of fish maw inside and outside then by agglomeration on the high temperature resistant vacuum packaging bag inwall of double-layer stainless steel cage outside; drip or inflow bag bottom; the fluid that splashes in the high temperature resistant vacuum packaging bag can also be recycled; water vapour then is drawn out of from sack; support under the protective effect at internal layer cage body; fish maw is not out of shape by negative pressure can; realized that the protection product is indeformable, separated simultaneously the purpose that reclaims grease and discharge steam.Simultaneously, can satisfy disposable finish continuously fish maw de-oiling and fast process for cooling requirement.The inventive method shortens 4 hours to naturally cooling off under the quick cooling raio normal temperature of fish maw, and time decreased 95% greatly reduces the possibility that variable color in the fish maw Slow cooling process, oxidation deterioration and internal structure are hardened, and has improved the quality of fish maw.
2, the present invention places the flowing cool water rehydration softening in fish maw, the heat-transfer effect of flowing cool water is good, the one, be convenient to fish maw and in lower temperature, finalize the design and lower the temperature, and the uniformity consistency of maintenance fish maw inside and outside collagen fiber structure rehydration in softening process, increase the soft slip of fish maw, mouthfeel and quality when the raising fish maw is edible, the 2nd, in the cold water that flows, be convenient to take away the Residual oil in the fish maw, further improve the de-oiling effect of fish maw, eliminate the fish maw oleaginous taste, can improve the color and luster of fish maw simultaneously, make fish maw more sparkling and crystal-clear, pure white.De-oiling of the present invention and cooling procedure are not used de-oiling cleaning agent and the nertralizers such as alkali, vinegar, to the nutritional labeling of fish maw without destruction, the fish maw free from extraneous odour, the internal structure external structure high conformity of fish maw after the culinary art, be easy to reach the soft and not mashed mouthfeel of fish maw external and internal compositions, and be conducive to keep original flavor and the nutritional labeling of fish maw.
3, the oil content of fish maw is 0.5～1.5% after the de-oiling method de-oiling of traditional alkali cleaning, and the shape of fragile fish maw, the oil content of fish maw is below 0.3% behind employing the inventive method vacuum de-oiling, and this method is even to the de-oiling of fish maw inside and outside, to the fish maw profile without damage, and simplified the softening process of follow-up rinsing, be easy to keep the uniformity of the internal structure external structure of fish maw, compare with conventional method, the whole de-oiling rate of the present invention is higher, the de-oiling effect is more stable, and the shape of fish maw and color and luster are good, quality improvement.And the oil in the high temperature resistant vacuum packaging bag of suction can in time be recycled after the de-oiling, can improve the utilization rate of oil product.
4. the inventive method is simple, and process time is short, is easy to control and suitability for industrialized production, external shape, the color and luster of fish maw after the processing, and the quality such as nutritional labeling and mouthfeel and quality obviously improve, and the oil product utilization rate is high, and processing cost reduces.
The specific embodiment
The present invention is described in further detail below in conjunction with the specific embodiment:
The de-oiling of a kind of fry dried food ingredients fish maw of the present invention and softening processing method may further comprise the steps:
A. with the high temperature fish maw behind the frying-expansion, from oil, pull out, place mesh screen to drain cooling;
B. when fish maw temperature in the mesh screen is down to 80 ℃～110 ℃, fish maw is put into the internal layer cage body of pair of lamina Rotating Stainless Steel Cage, then high temperature resistant vacuum packaging bag on the outer cover of double-layer stainless steel cage, under the prerequisite that guarantees high temperature resistant vacuum packaging bag sack ventilation, fasten high temperature resistant vacuum packaging bag, the high temperature resistant vacuum packaging bag that the double-layer stainless steel cage will be housed is again put into the vacuum chamber of vacuum precooling machine, and the sack that makes high temperature resistant vacuum packaging bag up, start vavuum pump after closing the door for vacuum chamber of vacuum precooling machine, vacuumize, shut down after making the fish maw temperature be down to normal temperature;
C. open the door for vacuum chamber of vacuum precooling machine, take out the fish maw in high temperature resistant vacuum packaging bag and the double-layer stainless steel cage, it is 5 ℃～20 ℃ flowing cool water rinsing that fish maw is placed temperature, until fish maw inside and outside entire body is softening, color and luster pure white or little Huang.
Embodiment 1
Be 180 ℃ high temperature shark fish maw 250 gram with temperature behind the frying-expansion, from oil, pull out, place mesh screen to drain cooling; When fish maw temperature in the mesh screen is down to 110 ℃, fish maw is put into the internal layer cage body of pair of lamina Rotating Stainless Steel Cage, then retort pouch on the outer cover of double-layer stainless steel cage, above the double-layer stainless steel cage, fasten retort pouch, make retort pouch be wrapped in the outside of double-layer stainless steel cage, and the double-layer stainless steel cage can be communicated by the sack of retort pouch with outside atmosphere, the retort pouch that the double-layer stainless steel cage will be housed is again put into the vacuum chamber of vacuum precooling machine, the sack of retort pouch up, close the vavuum pump that starts vacuum precooling machine behind the door for vacuum chamber of vacuum pre-cooling packing machine, the vacuum that setting vacuumizes is 0.08MPa, make the fish maw temperature be down to normal temperature and approximately shut down after 25 ℃, the pumpdown time is about 10 minutes; Open the door for vacuum chamber of vacuum precooling machine, take out the fish maw in retort pouch and the double-layer stainless steel cage, place 5 ℃ flowing cool water to soak approximately 1.5 hours in fish maw, until fish maw inside and outside entire body is softening, color and luster pure white or little Huang.
Wherein said double-layer stainless steel cage comprises and is shaped as cylinder, and inside and outside suit the internal layer cage body and the outer cage body that are fixed together, described internal layer cage body and function aperture is that 0.5 centimetre stainless (steel) wire is made, the top of described internal layer cage body is provided with the movable square of internal layer, the aperture of the movable square of described internal layer is identical with the aperture on other wire sides of internal layer cage body, described outer cage body and function aperture is that 1 centimetre stainless (steel) wire is made, the top of described outer cage body is provided with outer movable square, the aperture of the movable square of described skin is identical with the aperture on outer other wire sides of cage body, the movable square of internal layer and outer movable square be coaxial to be arranged on the axis of cylindrical cage body, the diameter of the movable square of internal layer is less than the diameter of the movable square of skin, so that the movable square of internal layer is opened upward, fixing with stainless (steel) wire or silk between the ectonexine cage body, the spacing between the ectonexine cage body is 1.5 centimetres.The high temperature resistant temperature of described retort pouch is 125 ℃.
Embodiment 2
Be 200 ℃ high temperature flower glue fish maw 500 grams with temperature behind the frying-expansion, from oil, pull out, place mesh screen to drain cooling; When fish maw temperature in the mesh screen is down to 100 ℃, fish maw is put into the internal layer cage body of pair of lamina Rotating Stainless Steel Cage, then aluminium foil bag on the outer cover of double-layer stainless steel cage, above the double-layer stainless steel cage, fasten aluminium foil bag, make aluminium foil bag be wrapped in the outside of double-layer stainless steel cage, and the double-layer stainless steel cage can be communicated by the sack of aluminium foil bag with outside atmosphere, the aluminium foil bag that the double-layer stainless steel cage will be housed is again put into the vacuum chamber of vacuum pre-cooling packing machine, the sack of aluminium foil bag up, close the vavuum pump that starts the vacuum pre-cooling packing machine behind the door for vacuum chamber of vacuum pre-cooling packing machine, the vacuum that setting vacuumizes is 0.09MPa, make the fish maw temperature be down to normal temperature and approximately shut down after 30 ℃, the pumpdown time is about 11 minutes; Open the door for vacuum chamber of vacuum pre-cooling packing machine, take out the fish maw in aluminium foil bag and the double-layer stainless steel cage, place 10 ℃ flowing cool water to soak approximately 2 hours in fish maw, until fish maw inside and outside entire body is softening, color and luster pure white or little Huang.
Wherein said double-layer stainless steel cage comprises and is shaped as cuboid, and inside and outside suit the internal layer cage body and the outer cage body that are fixed together, described internal layer cage body and function aperture is that 0.8 centimetre stainless (steel) wire is made, the top of described internal layer cage body is provided with the movable square of internal layer, the aperture of the movable square of described internal layer is identical with the aperture on other wire sides of internal layer cage body, described outer cage body and function aperture is that 1.5 centimetres stainless (steel) wire is made, the top of described outer cage body is provided with outer movable square, the aperture of the movable square of described skin is identical with the aperture on outer other wire sides of cage body, the movable square of internal layer and outer movable square be coaxial to be arranged on the axis of cylindrical cage body, and the square shape is corresponding with size, the maximum outside diameter correspondence of the movable square of internal layer is less than the maximum outside diameter of the movable square of skin, so that the movable square of internal layer is opened upward, fixing with stainless (steel) wire or silk between the ectonexine cage body, the spacing between the ectonexine cage body is 2 centimetres.The high temperature resistant temperature of described aluminium foil bag is 120 ℃.
Embodiment 3
Be 210 ℃ yellow lip fish maw 1500 grams of high temperature with temperature behind the frying-expansion, from oil, pull out, place mesh screen to drain cooling; When the fish maw temperature is down to 80 ℃ in the mesh screen, fish maw is put into the internal layer cage body of pair of lamina Rotating Stainless Steel Cage, then retort pouch on the outer cover of double-layer stainless steel cage, above the double-layer stainless steel cage, fasten retort pouch, make retort pouch be wrapped in the outside of double-layer stainless steel cage, and the double-layer stainless steel cage can be communicated by the sack of retort pouch with outside atmosphere, the retort pouch that the double-layer stainless steel cage will be housed is again put into the vacuum chamber of vacuum pre-cooling packing machine, the sack of retort pouch up, close the vavuum pump that starts the vacuum pre-cooling packing machine behind the door for vacuum chamber of vacuum pre-cooling packing machine, the vacuum that setting vacuumizes is 0.1MPa, make the fish maw temperature be down to normal temperature and approximately shut down after 20 ℃, the pumpdown time is about 12 minutes; Open the door for vacuum chamber of vacuum pre-cooling packing machine, take out the fish maw in retort pouch and the double-layer stainless steel cage, place 20 ℃ flowing cool water to soak approximately 3 hours in fish maw, until fish maw inside and outside entire body is softening, color and luster pure white or little Huang.
Wherein said double-layer stainless steel cage comprises and is shaped as cuboid, and inside and outside suit the internal layer cage body and the outer cage body that are fixed together, described internal layer cage body and function aperture is that 1 centimetre stainless (steel) wire is made, the top of described internal layer cage body is provided with the movable square of internal layer, the aperture of the movable square of described internal layer is identical with the aperture on other wire sides of internal layer cage body, described outer cage body and function aperture is that 2 centimetres stainless (steel) wire is made, the top of described outer cage body is provided with outer movable square, the aperture of the movable square of described skin is identical with the aperture on outer other wire sides of cage body, the movable square of internal layer and outer movable square be coaxial to be arranged on the axis of cylindrical cage body, and the square shape is corresponding with size, the maximum outside diameter correspondence of the movable square of internal layer is less than the maximum outside diameter of the movable square of skin, so that the movable square of internal layer is opened upward, fixing with stainless (steel) wire or silk between the ectonexine cage body, the spacing between the ectonexine cage body is 3 centimetres.The high temperature resistant temperature of described retort pouch is 140 ℃.
Embodiment 4
Be that 110 ℃ high temperature penholder fish maw is fish glue 1500 grams of the carnivorous fresh-water fishes long-snout catfish of river, Shishou City, Hubei Province section with the expanded rear temperature of vacuum frying, from oil, pull out, place mesh screen to drain cooling; When fish maw temperature in the mesh screen is down to 90 ℃, fish maw is put into the internal layer cage body of pair of lamina Rotating Stainless Steel Cage, then retort pouch on the outer cover of double-layer stainless steel cage, above the double-layer stainless steel cage, fasten retort pouch, make retort pouch be wrapped in the outside of double-layer stainless steel cage, and the double-layer stainless steel cage can be communicated by the sack of retort pouch with outside atmosphere, the retort pouch that the double-layer stainless steel cage will be housed is again put into the vacuum chamber of fast vacuum precooling packing machine, the sack of retort pouch up, close the vavuum pump that starts fast vacuum precooling packing machine behind the door for vacuum chamber of fast vacuum precooling packing machine, the vacuum that setting vacuumizes is 0.08MPa, make the fish maw temperature be down to normal temperature and approximately shut down after 20 ℃, the pumpdown time is about 12 minutes; Open the door for vacuum chamber of fast vacuum precooling packing machine, take out the fish maw in retort pouch and the double-layer stainless steel cage, place 12 ℃ flowing cool water to soak approximately 2.5 hours in fish maw, until fish maw inside and outside entire body is softening, color and luster pure white or little Huang.
Wherein said double-layer stainless steel cage comprises and is shaped as cylinder, and inside and outside suit the internal layer cage body and the outer cage body that are fixed together, described internal layer cage body and function aperture is that 1 centimetre stainless (steel) wire is made, the top of described internal layer cage body is provided with the movable square of internal layer, the aperture of the movable square of described internal layer is identical with the aperture on other wire sides of internal layer cage body, described outer cage body and function aperture is that 2 centimetres stainless (steel) wire is made, the top of described outer cage body is provided with outer movable square, the aperture of the movable square of described skin is identical with the aperture on outer other wire sides of cage body, the movable square of internal layer and outer movable square be coaxial to be arranged on the axis of cylindrical cage body, the diameter of the movable square of internal layer is less than the diameter of the movable square of skin, so that the movable square of internal layer is opened upward, fixing with stainless (steel) wire or silk between the ectonexine cage body, the spacing between the ectonexine cage body is 2 centimetres.The high temperature resistant temperature of described retort pouch is 125 ℃.
Embodiment 5
Be that 120 ℃ high temperature penholder fish maw is fish glue 1500 grams of the carnivorous fresh-water fishes long-snout catfish of river, Shishou City, Hubei Province section with the expanded rear temperature of vacuum frying, from oil, pull out, place mesh screen to drain cooling; When the fish maw temperature is down to 100 ℃ in the mesh screen, fish maw is put into the internal layer cage body of pair of lamina Rotating Stainless Steel Cage, then aluminium foil bag on the outer cover of double-layer stainless steel cage, above the double-layer stainless steel cage, fasten aluminium foil bag, make aluminium foil bag be wrapped in the outside of double-layer stainless steel cage, and the double-layer stainless steel cage can be communicated by the sack of aluminium foil bag with outside atmosphere, the aluminium foil bag that the double-layer stainless steel cage will be housed is again put into the vacuum chamber of UN-ZKL100 vacuum pre-cooling packing machine, the sack of aluminium foil bag up, close the vavuum pump that starts UN-ZKL100 vacuum pre-cooling packing machine behind the door for vacuum chamber of UN-ZKL100 vacuum pre-cooling packing machine, the vacuum that setting vacuumizes is 0.08MPa, make the fish maw temperature be down to normal temperature and approximately shut down after 25 ℃, the pumpdown time is about 10 minutes; Open the door for vacuum chamber of UN-ZKL100 vacuum pre-cooling packing machine, take out the fish maw in aluminium foil bag and the double-layer stainless steel cage, place 15 ℃ flowing cool water to soak approximately 2 hours in fish maw, until fish maw inside and outside entire body is softening, color and luster pure white or little Huang.
Wherein used double-layer stainless steel cage is with embodiment 4.The high temperature resistant temperature of described aluminium foil bag is 120 ℃.
Among the aforesaid embodiment, also the double-layer stainless steel cage of available other structures and high temperature resistant vacuum packaging bag.
Claims (7)
1. the de-oiling of a fry dried food ingredients fish maw and softening processing method is characterized in that may further comprise the steps:
A. with the high temperature fish maw behind the frying-expansion, from oil, pull out, place mesh screen to drain cooling;
B. when fish maw temperature in the mesh screen is down to 80 ℃～110 ℃, fish maw is put into the internal layer cage body of pair of lamina Rotating Stainless Steel Cage, then high temperature resistant vacuum packaging bag on the outer cover of double-layer stainless steel cage, under the prerequisite that guarantees the sack ventilation, fasten the sack of high temperature resistant vacuum packaging bag, the high temperature resistant vacuum packaging bag that the double-layer stainless steel cage will be housed is again put into the vacuum chamber of vacuum precooling machine, and the sack that makes high temperature resistant vacuum-packed sack up, start vavuum pump after closing the door for vacuum chamber of vacuum precooling machine, vacuumize, shut down after making the fish maw temperature be down to normal temperature;
C. open the door for vacuum chamber of vacuum precooling machine, take out the fish maw in high temperature resistant vacuum packaging bag and the double-layer stainless steel cage, it is 5 ℃～20 ℃ flowing cool water rinsing that fish maw is placed temperature, until fish maw inside and outside entire body is softening, color and luster pure white or little Huang.
2. the de-oiling of a kind of fry dried food ingredients fish maw according to claim 1 and softening processing method, it is characterized in that: described double-layer stainless steel cage comprises and is shaped as quadrangle cylinder or cylinder, and inside and outside suit the internal layer cage body and the outer cage body that are fixed together, described internal layer cage body and function aperture is that 0.5～1 centimetre stainless (steel) wire is made, the top of described internal layer cage body is provided with the movable square of internal layer, the aperture of the movable square of described internal layer is identical with the aperture on other wire sides of internal layer cage body, described outer cage body and function aperture is that 1～2 centimetre stainless (steel) wire is made, the top of described outer cage body is provided with outer movable square, the aperture of the movable square of described skin is identical with the aperture on outer other wire sides of cage body, fixing with stainless (steel) wire or silk between the ectonexine cage body, the spacing between the ectonexine cage body is 1.5～3 centimetres.
3. the de-oiling of a kind of fry dried food ingredients fish maw according to claim 1 and softening processing method, it is characterized in that: described high temperature resistant vacuum packaging bag is retort pouch or aluminium foil bag, the high temperature resistant temperature of described high temperature resistant vacuum packaging bag is not less than 120 ℃.
4. the de-oiling of a kind of fry dried food ingredients fish maw according to claim 1 and softening processing method, it is characterized in that: described vacuum precooling machine is fast vacuum precooling packing machine.
5. the de-oiling of a kind of fry dried food ingredients fish maw according to claim 1 and softening processing method, it is characterized in that: among the step B, the vacuum that described vacuum precooling machine vacuumizes is 0.08MPa～0.1Mpa, and the pumpdown time is 8～12 minutes.
6. the de-oiling of a kind of fry dried food ingredients fish maw according to claim 1 and softening processing method is characterized in that: among the step B, fish maw is placed 10～15 ℃ of flowing cool waters, soaked 1.5～3 hours.
7. the de-oiling of each described a kind of fry dried food ingredients fish maw and softening processing method according to claim 1～4 is characterized in that may further comprise the steps:
A. with the high temperature fish maw behind the frying-expansion, from oil, pull out, place mesh screen to drain cooling;
B. when the fish maw temperature is down to 100 ℃ in the mesh screen, fish maw is put into the internal layer cage body of pair of lamina Rotating Stainless Steel Cage, then high temperature resistant vacuum packaging bag on the outer cover of double-layer stainless steel cage, under the prerequisite that guarantees the sack ventilation, fasten the sack of high temperature resistant vacuum packaging bag, the high temperature resistant vacuum packaging bag that the double-layer stainless steel cage will be housed is again put into the vacuum chamber of vacuum precooling machine in the lump, and the sack that makes high temperature resistant vacuum packaging bag up, start vavuum pump after closing the door for vacuum chamber of vacuum pre-cooling packing machine, be evacuated to 0.08MPa, shut down after making the fish maw temperature be down to normal temperature;
C. open the door for vacuum chamber of vacuum pre-cooling packing machine, take out the fish maw in high temperature resistant vacuum packaging bag and the double-layer stainless steel cage, fish maw is placed 10 ℃～15 ℃ flowing cool waters, until fish maw inside and outside entire body is softening, color and luster pure white or little Huang.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310240931.4A CN103300415B (en) | 2013-06-18 | 2013-06-18 | Oil-soaked fish maw deoiling and softening processing method |
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| JPH0262211B2 (en) * | 1986-02-21 | 1990-12-25 | Meiji Seika Co | |
| CN1915089A (en) * | 2006-07-17 | 2007-02-21 | 肖有龙 | Method for developing new production of formed series by integrating techniques for oil sopping pork skin |
| CN102499384A (en) * | 2011-10-31 | 2012-06-20 | 王丹琳 | Method for pretreating edible fish gelatin |
| CN102919889A (en) * | 2012-11-14 | 2013-02-13 | 扬州大学 | Processing method of air puffing and swelling fish maw |
| CN103027312A (en) * | 2013-01-08 | 2013-04-10 | 舟山海昌食品有限公司 | Method for preparing food by using fish maw |
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| JPH0262211B2 (en) * | 1986-02-21 | 1990-12-25 | Meiji Seika Co | |
| CN1915089A (en) * | 2006-07-17 | 2007-02-21 | 肖有龙 | Method for developing new production of formed series by integrating techniques for oil sopping pork skin |
| CN102499384A (en) * | 2011-10-31 | 2012-06-20 | 王丹琳 | Method for pretreating edible fish gelatin |
| CN102919889A (en) * | 2012-11-14 | 2013-02-13 | 扬州大学 | Processing method of air puffing and swelling fish maw |
| CN103027312A (en) * | 2013-01-08 | 2013-04-10 | 舟山海昌食品有限公司 | Method for preparing food by using fish maw |
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