CN103445221A - Dried salted marine eel treatment process - Google Patents
Dried salted marine eel treatment process Download PDFInfo
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- CN103445221A CN103445221A CN201310243515XA CN201310243515A CN103445221A CN 103445221 A CN103445221 A CN 103445221A CN 201310243515X A CN201310243515X A CN 201310243515XA CN 201310243515 A CN201310243515 A CN 201310243515A CN 103445221 A CN103445221 A CN 103445221A
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Abstract
The invention relates to the technical field of aquatic product processing, and in particular relates to a dried salted marine eel treatment process which comprises the following steps of: (1) carrying out pretreatment; (2) pickling; (3) drying in cold air at a low temperature; (4) improving the fragrance in hot air at a high temperature; and (5) packaging, wherein the step of carrying out pretreatment specifically comprises the following steps of: removing the head, the tail, the gill and the viscus of fresh marine eel, subsequently splitting along chine, scrubbing the whole body of the marine eel by using a mucus remover which is prepared by mixing salt, starch and ground pepper, so as to remove the mucus on the skin of the marine eel, and the mucus remover is shown in the specification; and the step of pickling specifically comprises the following steps of: soaking the marine eel after the pretreatment into a pickling liquid which is prepared by mixing 3-5% of trehalose, 5-10% of salt, 0.2-0.5% of sodium succinate, 0.2-0.5% of carapace and the balance of purple perilla water, pickling for 30-60 minutes under a vacuum condition, and subsequently taking out and draining off so as to obtain the dried salted marine eel. By utilizing the process, the time for soaking and pickling is greatly shortened, the original nutrition facts of the marine eel are relatively completely maintained, and the finally prepared dried salted marine eel is moderate in salt degree, and is all good in taste, favor and sensory quality.
Description
Technical field
The present invention relates to technical field of aquatic product processing, especially relate to a kind of salty dried eel processing technology.
Background technology
Conger pile meat is thick, matter is thin, delicious, nutritious, there is critical role in sea fishery.Conger pile, except eating raw, for ease of preserving and eating, often is made into the dried products such as salty dried eel or light dried eel.Salty dried eel wherein is due to unique flavor, and the characteristics such as holding time length, be subject to the coastal area masses' welcome deeply.Traditional salty dried eel be take conger pile as raw material, through pickling, after air-dry, is made, and the method for salting of conger pile is divided into usually: (1) dry method is pickled, and with dry salt, directly conger pile is pickled, (2) brine cure, being about to conger pile is immersed in the salt solution prepared in advance, through infiltration and diffusion, in conger pile, moisture reduces and the salinity increase, play the effect of pickling, the conger pile nutrient loss that dry method is pickled is few, tasty fast, but easily cause the inhomogeneous by the salt amount of each several part, thereby make the salty dried eel each several part degree of saltiness finally obtained inhomogeneous, although brine cure can make the salty dried eel each several part degree of saltiness comparatively even, but tasty slow, need to soak the long period, and a part of nutritional labeling in conger pile can be soluble in water, can not more intactly keep the original nutritional labeling of conger pile.Traditional salty dried eel is for extending the shelf life, add a large amount of salt pickling Shi Douhui, so not only can cause salty dried eel to have the too high problem of salinity, be unfavorable for health, and the salty dried eel tissue looseness that causes obtaining, meat is loose, there are obvious meat mincing dry, mouthfeel and local flavor are poor, in addition, the air-dry mode of conger pile is normally to the direct natural air drying of the conger pile after pickling or natural drying at present, not only speed is slow, the air-dry speed of conger pile each several part is inconsistent, and directly to conger pile, carry out air-dry, easily cause meat and the epidermis generation oxidation stain of conger pile, affect the organoleptic indicator of salty dried eel.
Granted publication CN101496615B, Granted publication 2011.12.21, name is called in the Chinese patent of processing method for fumigating of a kind of eel and discloses pickling and air-dry method of a kind of eel, when being pickled, eel adopts SS saline soaked mode at normal temperatures and pressures in this patent, brine cure namely, still exist tasty slow, need to soak the long period, and a part of nutritional labeling in conger pile can be soluble in water, the defect that can not more intactly keep the original nutritional labeling of conger pile, air-dry is directly eel to be suspended in Fumigator to adopt blower fan to carry out machinery air-dry, eel is directly carried out to air-dry easily cause eel meat and epidermis generation oxidation stain.
Summary of the invention
The purpose of this invention is to provide a kind of processing step simple, can more intactly keep the original nutritional labeling of conger pile, and the salty dried eel processing technology that salting period is short, the salty dried eel appearance luster, smell, mouthfeel and the local flavor that by the present invention, make are all good, and the holding time is long.
To achieve these goals, the present invention is by the following technical solutions:
A kind of salty dried eel processing technology comprises the following steps:
(1) pretreatment: fresh conger pile is decaptitated, truncates, goes the gill, goes to cut open along spine after internal organ, with the mucus remover, clean the conger pile whole body to remove the mucus on conger pile skin, the mixture that described mucus remover is salt, starch and pepper powder.With the mucus remover, eel is cleaned and can effectively remove the colloid on eel skin, each component be conducive to when pickling in pickling liquid penetrates in the human body of eel, tasty faster, the mixture that in the present invention, the mucus remover is salt, starch and pepper powder, not only except the mucus effect, greatly improve, can also arrive the effect of raw meat.
(2) pickle: pretreated conger pile is immersed in pickling liquid, take out and drain pickle 30 ~ 60min under vacuum condition after, described pickling liquid is mixed by the component of following mass percent: trehalose 3 ~ 5%, salt 5 ~ 10%, sodium succinate 0.2 ~ 0.5%, chitosan 0.2 ~ 0.5%, surplus is purple perilla water.The present invention is pickled conger pile under vacuum condition, each component that vacuum condition more is conducive in pickling liquid penetrates in the human body of eel, tasty faster, thereby can greatly shorten salting period, in addition, pickling liquid in the present invention is mixed by the component of following mass percent: trehalose 3 ~ 5%, salt 5 ~ 10%, sodium succinate 0.2 ~ 0.5%, chitosan 0.2 ~ 0.5%, surplus is purple perilla water, specifically the acting as of each component in pickling liquid: trehalose can make conger pile still keep intracellular moistening when air-dry, prevent that cell from causing nutrient loss in cell because of dehydration, avoid conger pile musculature when air-dry deform or split simultaneously, thereby can guarantee the mouthfeel of last salty dried eel, salt mainly plays the effect of seasoning, sterilization, sodium succinate can promote each component in pickling liquid to penetrate into quickly in the human body of eel, greatly reduces conger pile and pickles soak time, and sodium succinate also has certain bright effect that increases simultaneously, can improve the local flavor of conger pile, chitosan can effectively stop the nutritional labeling stripping from the fish body in conger pile, thereby can more intactly keep the original nutritional labeling of conger pile, can also stablize the natural colouring matter of conger pile body surface, play the effect of fixation,, avoid conger pile meat generation look when air-dry to become, make the conger pile body surface still can keep original color and luster after air-dry, in addition, it is rotten and have certain bacteriostasis that chitosan can also effectively suppress becoming sour of grease in the conger pile body, purple perilla water not only can effectively suppress microbial growth, the effect that also there is the raw meat removing toxic substances, simultaneously all right tenderization conger pile meat, improve mouthfeel, the equal safety non-toxic of each component in curing agent of the present invention, edible safety is high, by mutually working in coordination with of each component in pickling liquid, can not only greatly shorten and soak the time of pickling, can also more intactly keep the original nutritional labeling of conger pile, the salty dried eel finally made is moderately salted, and mouthfeel, local flavor and organoleptic quality are all good.
(3) cold wind low-temperature air-drying: to the conger pile after draining carry out air-dry dehydration until in the conger pile body moisture be 50 ~ 60%, air-dry temperature is 20 ~ 30 ℃, wind speed is 1 ~ 3m/s.First adopt lower temperature to carry out air-dry to conger pile, make the moisture in the conger pile body evenly to evaporate, can avoid causing because air-dry temperature is higher grease in conger pile to overflow in a large number oxidation stain simultaneously, air-dry dehydration is until the interior moisture of conger pile body is 50 ~ 60%, the consistency and elasticity that obtains so salty dried eel is moderate, and mouthfeel and local flavor are good.
(4) hot blast high temperature Titian: the conger pile surface uniform after the cold wind low temperature drying is sprayed the acetum that mass concentration is 5 ~ 7%, then by conger pile at 40 ~ 50 ℃, dry 5 ~ 10s under the condition that wind speed is 1 ~ 3m/s.Hot blast high temperature Titian step can make the epidermis of conger pile aging greatly to increase the fragrance of salty dried eel, the temperature of hot blast high temperature Titian is controlled at 40 ~ 50 ℃, wind speed is controlled at 1 ~ 3m/s, drying time is controlled at 5 ~ 10s, can effectively avoid the cracking produced because rate of drying is too fast because of the conger pile epidermis, curling phenomenon, spray at the conger pile surface uniform acetum that mass concentration is 5 ~ 7% at hot blast high temperature Titian, the one, can avoid shrinking curling phenomenon because of the inconsistent conger pile epidermis that causes of moisture evaporation rate in conger pile body surface and body, the 2nd, acetic acid can remove raw meat by flavouring, also there is the effect of protecting look simultaneously, the salty dried eel outer surface obtained is former skin color, and meat is rice white, organoleptic quality is good.
(5) packing: after the conger pile obtained in step (4) is naturally cooling, with vacuum packaging bag, carry out vacuum packaging, obtain salty dried eel finished product.
As preferably, in the mucus remover, the mass percent of each component is: salt 10 ~ 15%, and pepper powder 1 ~ 5%, surplus is starch.
As preferably, the temperature of pickling during pickling in step (2) is controlled at 5 ~ 15 ℃.Pickle temperature higher, the water activity in the conger pile body is larger, easilier when pickling, in the conger pile body, infiltrates and take out of a large amount of flavor substances, thereby cause the conger pile meat coarse, weak flavor, pickle temperature and be controlled at 5 ~ 15 ℃, the salty dried eel local flavor obtained is good, and mouthfeel is good.
As preferably, described in step (2), purple perilla water makes by the following method: perilla leaf is added to the water and carries out boiling, and the filtrate obtained after filtration is purple perilla water.
As preferably, the mass ratio of perilla leaf and water is 1:3 ~ 5, and digestion time is 1 ~ 3h.
As preferably, after being smashed to pieces, perilla leaf carries out again boiling.
Therefore, the present invention has following beneficial effect:
(1) clean the conger pile whole body to remove the mucus on conger pile skin with the mucus remover during pretreatment, each component be conducive in pickling liquid penetrates in the human body of eel;
(2) adopt and conger pile is pickled under vacuum condition by 3 ~ 5% trehalose, 5 ~ 10% salt, 0.2 ~ 0.5% sodium succinate, 0.2 ~ 0.5% chitosan, the pickling liquid that the purple perilla water of surplus mixes, greatly shorten and soak the time of pickling, can also more intactly keep the original nutritional labeling of conger pile, and the salty dried eel finally made is moderately salted, and mouthfeel, local flavor and organoleptic quality are all good;
(3) the cold wind low-temperature air-drying makes the moisture in the eel body remain on 50 ~ 60%, and the consistency and elasticity that obtains salty dried eel is moderate, and mouthfeel and local flavor are good;
(4) the conger pile surface uniform after the cold wind low temperature drying is sprayed the acetum that mass concentration is 5 ~ 7% and is carried out hot blast high temperature Titian, greatly increased the fragrance of salty dried eel, also can avoid because the inconsistent conger pile epidermis that causes of moisture evaporation rate in conger pile body surface and body shrinks curling phenomenon, the salty dried eel organoleptic quality obtained is good;
(5) processing step is simple, easy operating.
The specific embodiment
Below by the specific embodiment, the present invention will be further described.
In the present invention, if not refer in particular to, all percentage is unit of weight, and all devices and raw material all can be buied from market or the industry is commonly used, and the method in following embodiment, if no special instructions, be this area conventional method.
Embodiment 1
A kind of salty dried eel processing technology comprises the following steps:
(1) pretreatment: fresh conger pile is decaptitated, truncates, goes the gill, goes to cut open along spine after internal organ, clean the conger pile whole body to remove the mucus on conger pile skin with the mucus remover, the mixture that the mucus remover is salt, starch and pepper powder, in the mucus remover, the concrete proportioning of each component is as shown in table 1.
(2) pickle: pretreated conger pile is immersed in pickling liquid, take out and drain pickle 30min under vacuum condition after, the temperature of pickling during pickling is controlled at 5 ℃, pickling liquid is mixed by, trehalose, salt, sodium succinate, chitosan and purple perilla water, in pickling liquid, the concrete proportioning of each component is as shown in table 2, purple perilla water wherein makes by the following method: the perilla leaf after smashing to pieces is added to the water and carries out boiling, the filtrate obtained after filtration is purple perilla water, the mass ratio of perilla leaf and water is 1:3, and digestion time is 1h.
(3) cold wind low-temperature air-drying: to the conger pile after draining carry out air-dry dehydration until in the conger pile body moisture be 50%, air-dry temperature is 20 ℃, wind speed is 1m/s.
(4) hot blast high temperature Titian: the conger pile surface uniform after the cold wind low temperature drying is sprayed the acetum that mass concentration is 5%, then by conger pile at 40 ℃, dry 5s under the condition that wind speed is 1m/s.
(5) packing: after the conger pile obtained in step (4) is naturally cooling, with vacuum packaging bag, carry out vacuum packaging, obtain salty dried eel finished product.
Embodiment 2
A kind of salty dried eel processing technology comprises the following steps:
(1) pretreatment: fresh conger pile is decaptitated, truncates, goes the gill, goes to cut open along spine after internal organ, clean the conger pile whole body to remove the mucus on conger pile skin with the mucus remover, the mixture that the mucus remover is salt, starch and pepper powder, in the mucus remover, the concrete proportioning of each component is as shown in table 1.
(2) pickle: pretreated conger pile is immersed in pickling liquid, take out and drain pickle 40min under vacuum condition after, the temperature of pickling during pickling is controlled at 10 ℃, pickling liquid is mixed by, trehalose, salt, sodium succinate, chitosan and purple perilla water, in pickling liquid, the concrete proportioning of each component is as shown in table 2, purple perilla water wherein makes by the following method: the perilla leaf after smashing to pieces is added to the water and carries out boiling, the filtrate obtained after filtration is purple perilla water, the mass ratio of perilla leaf and water is 1:4, and digestion time is 2h.
(3) cold wind low-temperature air-drying: to the conger pile after draining carry out air-dry dehydration until in the conger pile body moisture be 55%, air-dry temperature is 25 ℃, wind speed is 2m/s.
(4) hot blast high temperature Titian: the conger pile surface uniform after the cold wind low temperature drying is sprayed the acetum that mass concentration is 5 ~ 7%, then by conger pile at 45 ℃, dry 7s under the condition that wind speed is 2m/s.
(5) packing: after the conger pile obtained in step (4) is naturally cooling, with vacuum packaging bag, carry out vacuum packaging, obtain salty dried eel finished product.
Embodiment 3
A kind of salty dried eel processing technology comprises the following steps:
(1) pretreatment: fresh conger pile is decaptitated, truncates, goes the gill, goes to cut open along spine after internal organ, clean the conger pile whole body to remove the mucus on conger pile skin with the mucus remover, the mixture that the mucus remover is salt, starch and pepper powder, in the mucus remover, the concrete proportioning of each component is as shown in table 1.
(2) pickle: pretreated conger pile is immersed in pickling liquid, take out and drain pickle 60min under vacuum condition after, the temperature of pickling during pickling is controlled at 15 ℃, pickling liquid is mixed by, trehalose, salt, sodium succinate, chitosan and purple perilla water, in pickling liquid, the concrete proportioning of each component is as shown in table 2, purple perilla water wherein makes by the following method: the perilla leaf after smashing to pieces is added to the water and carries out boiling, the filtrate obtained after filtration is purple perilla water, the mass ratio of perilla leaf and water is 1:5, and digestion time is 3h.
(3) cold wind low-temperature air-drying: to the conger pile after draining carry out air-dry dehydration until in the conger pile body moisture be 60%, air-dry temperature is 30 ℃, wind speed is 3m/s.
(4) hot blast high temperature Titian: the conger pile surface uniform after the cold wind low temperature drying is sprayed the acetum that mass concentration is 5 ~ 7%, then by conger pile at 50 ℃, dry 10s under the condition that wind speed is 3m/s.
(5) packing: after the conger pile obtained in step (4) is naturally cooling, with vacuum packaging bag, carry out vacuum packaging, obtain salty dried eel finished product.
Embodiment 4
A kind of salty dried eel processing technology comprises the following steps:
(1) pretreatment: fresh conger pile is decaptitated, truncates, goes the gill, goes to cut open along spine after internal organ, clean the conger pile whole body to remove the mucus on conger pile skin with the mucus remover, the mixture that the mucus remover is salt, starch and pepper powder, in the mucus remover, the concrete proportioning of each component is as shown in table 1.
(2) pickle: pretreated conger pile is immersed in pickling liquid, take out and drain pickle 35min under vacuum condition after, the temperature of pickling during pickling is controlled at 15 ℃, pickling liquid is mixed by, trehalose, salt, sodium succinate, chitosan and purple perilla water, in pickling liquid, the concrete proportioning of each component is as shown in table 2, purple perilla water wherein makes by the following method: the perilla leaf after smashing to pieces is added to the water and carries out boiling, the filtrate obtained after filtration is purple perilla water, the mass ratio of perilla leaf and water is 1:4, and digestion time is 1h.
(3) cold wind low-temperature air-drying: to the conger pile after draining carry out air-dry dehydration until in the conger pile body moisture be 55%, air-dry temperature is 20 ℃, wind speed is 1m/s.
(4) hot blast high temperature Titian: the conger pile surface uniform after the cold wind low temperature drying is sprayed the acetum that mass concentration is 6%, then by conger pile at 40 ℃, dry 10s under the condition that wind speed is 3m/s.
(5) packing: after the conger pile obtained in step (4) is naturally cooling, with vacuum packaging bag, carry out vacuum packaging, obtain salty dried eel finished product.
The concrete proportioning of each component in each embodiment mucus remover of table 1
| Component | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 |
| Salt | 10% | 6% | 7% | 7% |
| Pepper powder | 1% | 3% | 5% | 4% |
| Starch | 89% | 91% | 88% | 89% |
The concrete proportioning of each component in each embodiment pickling liquid of table 2
| Component | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 |
| Trehalose | 5% | 3% | 4% | 3% |
| Salt | 7% | 10% | 5% | 8% |
| Sodium succinate | 0.2% | 0.5% | 0.3% | 0.4% |
| Chitosan | 0.3% | 0.2% | 0.4% | 0.5% |
| Purple perilla water | 87.5% | 86.3% | 90.3% | 88.1% |
The salty dried eel organoleptic indicator who makes by the present invention is as follows:
Color and luster: epidermis is former skin color, and eel meat is ecru.
Flavour and smell: there is the due flavour of conger pile and smell, moderately salted, with one bright fragrance, without obvious fishy smell, without any peculiar smell.
Tissue morphology: musculature is tight, is with flexiblely, and epidermis is complete not to ftracture.
Above-described embodiment is a kind of preferably scheme of the present invention, not the present invention is done to any pro forma restriction, also has other variant and remodeling under the prerequisite that does not exceed the technical scheme that claim puts down in writing.
Claims (6)
1. a salty dried eel processing technology, is characterized in that, comprises the following steps:
(1) pretreatment: fresh conger pile is decaptitated, truncates, goes the gill, goes to cut open along spine after internal organ, with the mucus remover, clean the conger pile whole body to remove the mucus on conger pile skin, the mixture that described mucus remover is salt, starch and pepper powder;
(2) pickle: pretreated conger pile is immersed in pickling liquid, take out and drain pickle 30 ~ 60min under vacuum condition after, described pickling liquid is mixed by the component of following mass percent: trehalose 3 ~ 5%, salt 5 ~ 10%, sodium succinate 0.2 ~ 0.5%, chitosan 0.2 ~ 0.5%, surplus is purple perilla water;
(3) cold wind low-temperature air-drying: to the conger pile after draining carry out air-dry dehydration until in the conger pile body moisture be 50 ~ 60%, air-dry temperature is 20 ~ 30 ℃, wind speed is 1 ~ 3m/s;
(4) hot blast high temperature Titian: the conger pile surface uniform after the cold wind low temperature drying is sprayed the acetum that mass concentration is 5 ~ 7%, then by conger pile at 40 ~ 50 ℃, dry 5 ~ 10s under the condition that wind speed is 1 ~ 3m/s;
(5) packing: after the conger pile obtained in step (4) is naturally cooling, with vacuum packaging bag, carry out vacuum packaging, obtain salty dried eel finished product.
2. a kind of salty dried eel processing technology according to claim 1, is characterized in that, in the mucus remover, the mass percent of each component is: salt 10 ~ 15%, and pepper powder 1 ~ 5%, surplus is starch.
3. a kind of salty dried eel processing technology according to claim 1, is characterized in that, the temperature of pickling during pickling in step (2) is controlled at 5 ~ 15 ℃.
4. according to the described a kind of salty dried eel processing technology of claim 1 or 3, it is characterized in that, described in step (2), purple perilla water makes by the following method: perilla leaf is added to the water and carries out boiling, and the filtrate obtained after filtration is purple perilla water.
5. a kind of salty dried eel processing technology according to claim 3, is characterized in that, the mass ratio of perilla leaf and water is 1:3 ~ 5, and digestion time is 1 ~ 3h.
6. a kind of salty dried eel processing technology according to claim 5, is characterized in that, carries out boiling after perilla leaf is smashed to pieces again.
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| CN110622888A (en) * | 2019-09-05 | 2019-12-31 | 福建铭发水产开发有限公司 | Preparation method of smoked and roasted eel |
| CN110521960A (en) * | 2019-09-29 | 2019-12-03 | 福州大学 | A kind of saury dried fish ultrasound manufacture craft |
| CN111329006A (en) * | 2020-03-03 | 2020-06-26 | 宁波大学 | Preparation method of dried eel with low biogenic amine content and local flavor |
| CN111329006B (en) * | 2020-03-03 | 2023-01-31 | 宁波大学 | Preparation method of dried eel with low biogenic amine content and local flavor |
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Application publication date: 20131218 Assignee: Zhejiang Henghe Food Co.,Ltd. Assignor: ZHEJIANG MARINE DEVELOPMENT Research Institute Contract record no.: X2023980040814 Denomination of invention: A processing technology for salted eel Granted publication date: 20140917 License type: Common License Record date: 20230830 |