CN103535774B - Processing method for slightly baking hemirhamphidae in three-sectional manner - Google Patents
Processing method for slightly baking hemirhamphidae in three-sectional manner Download PDFInfo
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- CN103535774B CN103535774B CN201310469144.7A CN201310469144A CN103535774B CN 103535774 B CN103535774 B CN 103535774B CN 201310469144 A CN201310469144 A CN 201310469144A CN 103535774 B CN103535774 B CN 103535774B
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- 238000003672 processing method Methods 0.000 title claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 21
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000007493 shaping process Methods 0.000 claims abstract description 5
- 238000012856 packing Methods 0.000 claims abstract description 4
- 241000251468 Actinopterygii Species 0.000 claims description 34
- 241000252233 Cyprinus carpio Species 0.000 claims description 22
- 239000003921 oil Substances 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 5
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 4
- 235000002637 Nicotiana tabacum Nutrition 0.000 claims description 4
- 238000003490 calendering Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 210000001015 abdomen Anatomy 0.000 claims description 3
- 235000015110 jellies Nutrition 0.000 claims description 3
- 239000008274 jelly Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 241000208125 Nicotiana Species 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000003825 pressing Methods 0.000 abstract 1
- 238000009938 salting Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 description 7
- 240000004160 Capsicum annuum Species 0.000 description 2
- 244000061176 Nicotiana tabacum Species 0.000 description 2
- 235000019483 Peanut oil Nutrition 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000013505 freshwater Substances 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 239000000312 peanut oil Substances 0.000 description 2
- 239000013535 sea water Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the technical field of food processing. The invention aims at providing a processing method for slightly baking hemirhamphidae in a three-sectional manner and can guarantee the appearance and the taste of a slightly-baken hemirhamphidae product. The processing method comprises the steps of slicing and removing the bones of the hemirhamphidae, washing, salting so as to be tasty, baking, pressing, shaping, cooling and packing, and the processing method is characterized in that the baking step is the three-sectional baking manner, the three-sectional baking manner comprises a color changing step, a color determining step and a baking step. The processing method for slightly baking the hemirhamphidae is scientific and reasonable and strict in procedures and can be widely applied to the mass production of the slightly-baken hemirhamphidae.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to the processing method of a kind of soft roasting horse-ride step fish.
Background technology
Horse-ride step fish is as a kind of sea fish kind of seawater mixing of fresh water, and fresh water is bred, and seawater grows, its growth cycle is short, from generation to generation updating decision, its meat adopts stewing system or fires taste and is all not so good as other fish, but adopts the method for fried baking to carry out processing its taste then far to win other fish.The processing at present adopting horse-ride step fish to carry out instant soft roasting based food as raw material in some food processing enterprises is comparatively common, and its procedure of processing is substantially as follows: raw material horse-ride step fish hack bone → clean → pickled tasty → baking → roll shaping → cooling packing.Due to the flesh of fish thinner thickness of horse-ride step carp fillets, the horse-ride step carp fillets adopting conventional baking method to process is hard, body surface is a bit darkish in color, time edible, although the splendid teeth chewing effort of taste.As can be seen here, the key production steps of the soft baked goods of horse-ride step fish is baking procedure, and the quality of this step operation of baking directly affects outward appearance and the mouthfeel of product.
Summary of the invention
The object of this invention is to provide a kind of processing method that can ensure the soft roasting horse-ride step fish of the syllogic of soft roasting horse-ride step fish product outward appearance and mouthfeel.
For realizing above-mentioned technical purpose, the technical solution used in the present invention is: the processing method of the soft roasting horse-ride step fish of a kind of syllogic, this processing method comprise raw material horse-ride step fish hack bone, clean, pickled tasty, baking, calendering shaping, cooling packing step, it is characterized in that, described baking procedure is three-phase-drying for tobacco, and this three-phase-drying for tobacco is the following step:
1, variable color step
Horse-ride step carp fillets after pickled tasty process is sent in sealing baking box, with per hour
Oven temperature is promoted to 52-56 DEG C by the speed of intensification 8-12 DEG C, keeps wet-bulb temperature 3-5 DEG C lower than dry-bulb temperature, and dry-bulb temperature and wet-bulb temperature keep 40-60min, and turn yellow to horse-ride step carp fillets surface is basic, fillet fully feel like jelly;
2, fixation step
Horse-ride step carp fillets after variable color step process is sent into there is the roasting of hydrofuge function
In case, raised the speed of 12-15 DEG C by temperature increase in baking box to 60-65 DEG C with every 2-3 hour, continue to increase hydrofuge amount, wet-bulb temperature raises and remains on 48-50 DEG C simultaneously, maintenance dry-bulb temperature and wet-bulb temperature 60-90min;
3, baking step
With the speed of intensification 30-40 per hour DEG C, the roasting the temperature inside the box in fixation step is risen to
80-90 DEG C, reduces hydrofuge amount, makes wet-bulb temperature maintain 75-80 DEG C, stablize this temperature and humidity conditions, until fillet parch completely become golden yellow.
It is after being decaptitated by horse-ride step fish that above-mentioned horse-ride step fish hacks step of boning, and is cut but belly and afterbody are connected, bone in removal by fish dorsal, and horse-ride step fish becomes the smooth interconnective fillet of two panels.
Above-mentioned pickled tasty step is after horse-ride step carp fillets being put into flavoring standing a period of time, in its surface smear one deck flavored oils after taking-up.
Described calendering shaping be by baking after horse-ride step carp fillets be rolled into formation state through calender.
Adopt that the horse-ride step fillet entire body of method baking provided by the present invention is golden yellow, color is even, flesh of fish fiber keeps complete, the soft roasting horse-ride step fillet of the method can adopt hand to tear the edible way of entrance, do not have traditional baking method machining to have time edible completely hard, chew motionless sensation.The processing method of this soft roasting horse-ride step fish is scientific and reasonable, program is rigorous, can be widely used in the large-scale production of soft roasting horse-ride step fish.
Detailed description of the invention
below in conjunction with embodiment, the present invention will be further described.
A processing method for the soft roasting horse-ride step fish of syllogic, its procedure of processing is as follows:
1, get fresh horse-ride step fish or the freezing horse-ride step fish through process of thawing, clean, removal head, is cut by its back but belly and afterbody are connected, bone in removal, and horse-ride step fish is the smooth interconnective fillet of two panels.
2, interconnective for above-mentioned two panels horse-ride step carp fillets put into frozen water cleaning, soak 30-60min.
3, flavoring is allocated, flavoring carries out rational allocation according to the local flavor of product, such as fragrant and sweet taste, spicy etc., horse-ride step carp fillets after above-mentioned cleaning is put into flavoring stir, note the globality not destroying horse-ride step fish two panels connection fillet in the process stirred, also damage is not caused to the flesh of fish, leave standstill after stirring after 2-4 hour and take out, in the double-edged surface smear flavored oils of horse-ride step carp fillets.This flavored oils adds other oil products with strong local flavor by edible vegetable oil and mixes, and such as peanut oil mixes with sesame wet goods with chilli oil, peanut oil with chilli oil, palm oil.
4, by through above-mentioned pickled tasty after horse-ride step carp fillets toast, specific as follows:
4,1 variable color step
Horse-ride step carp fillets after pickled tasty process is sent in sealing baking box, with the speed of intensification 8-12 per hour DEG C, oven temperature is promoted to 52-56 DEG C, keep wet-bulb temperature 3-5 DEG C lower than dry-bulb temperature, dry-bulb temperature and wet-bulb temperature keep 40-60min, turn yellow to horse-ride step carp fillets surface is basic, fillet fully feel like jelly;
4,2 fixation steps
Being sent into by horse-ride step carp fillets after variable color step process has in the baking box of hydrofuge function, the speed of 12-15 DEG C is raised by temperature increase in baking box to 60-65 DEG C with every 2-3 hour, continue to increase hydrofuge amount simultaneously, wet-bulb temperature raises and remains on 48-50 DEG C, maintains dry-bulb temperature and wet-bulb temperature 60-90min;
4,3 baking steps
With the speed of intensification 30-40 per hour DEG C, the roasting the temperature inside the box in fixation step is risen to 80-90 DEG C, reduce hydrofuge amount, make wet-bulb temperature maintain 75-80 DEG C, stablize this temperature and humidity conditions, until fillet parch completely become golden yellow.
in above-mentioned variable color, fixation, baking step, the length that the speed of its programming rate and humidity are held time controls according to horse-ride step carp fillets raw material, as horse-ride step carp fillets raw thickness is comparatively large, water content is higher, or the seasoning oil mass of external application larger time, its programming rate can be accelerated relatively, humidity is held time extends relatively, but is as the criterion with the scope of afore mentioned rules.
5, stable formation state is rolled into by sending in calender after smooth for the horse-ride step carp fillets after above-mentioned baking procedure.
6, by through calendering smooth after horse-ride step carp fillets cooling after carry out vacuum packaging, warehouse-in.
Claims (3)
1. the processing method of the soft roasting horse-ride step fish of syllogic, this processing method comprise raw material horse-ride step fish hack bone, clean, pickled tasty, baking, calendering shaping, cooling packing step, it is characterized in that, described baking procedure is three-phase-drying for tobacco, and this three-phase-drying for tobacco is the following step:
(1), variable color step
Horse-ride step carp fillets after pickled tasty process is sent in sealing baking box, with the speed of intensification 8-12 per hour DEG C, oven temperature is promoted to 52-56 DEG C, keep wet-bulb temperature 3-5 DEG C lower than dry-bulb temperature, dry-bulb temperature and wet-bulb temperature keep 40-60min, turn yellow to horse-ride step carp fillets surface is basic, fillet fully feel like jelly;
(2) fixation step
Being sent into by horse-ride step carp fillets after variable color step process has in the baking box of hydrofuge function, the speed of 12-15 DEG C is raised by temperature increase in baking box to 60-65 DEG C with every 2-3 hour, continue to increase hydrofuge amount simultaneously, wet-bulb temperature raises and remains on 48-50 DEG C, maintains dry-bulb temperature and wet-bulb temperature 60-90min;
(3) baking step
With the speed of intensification 30-40 per hour DEG C, the roasting the temperature inside the box in fixation step is risen to 80-90 DEG C, reduce hydrofuge amount, make wet-bulb temperature maintain 75-80 DEG C, stablize this temperature and humidity conditions, until fillet parch completely become golden yellow.
2. the processing method of the soft roasting horse-ride step fish of a kind of syllogic according to claim 1, it is characterized in that: it is after being decaptitated by horse-ride step fish that described horse-ride step fish hacks step of boning, cut by fish dorsal but belly and afterbody are connected, bone in removal, horse-ride step fish becomes the smooth interconnective fillet of two panels.
3. the processing method of the soft roasting horse-ride step fish of a kind of syllogic according to claim 1, is characterized in that: described pickled tasty step is after horse-ride step carp fillets being put into flavoring standing a period of time, in its surface smear one deck flavored oils after taking-up.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310469144.7A CN103535774B (en) | 2013-10-10 | 2013-10-10 | Processing method for slightly baking hemirhamphidae in three-sectional manner |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310469144.7A CN103535774B (en) | 2013-10-10 | 2013-10-10 | Processing method for slightly baking hemirhamphidae in three-sectional manner |
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| CN103535774A CN103535774A (en) | 2014-01-29 |
| CN103535774B true CN103535774B (en) | 2015-02-25 |
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| CN201310469144.7A Expired - Fee Related CN103535774B (en) | 2013-10-10 | 2013-10-10 | Processing method for slightly baking hemirhamphidae in three-sectional manner |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108041492A (en) * | 2018-01-30 | 2018-05-18 | 烟台龙源水产有限公司 | A kind of production method for seasoning horse-ride step fillet |
| CN108651896A (en) * | 2018-04-24 | 2018-10-16 | 大连工业大学 | A kind of production method of instant Ba Sha fillet |
| CN109156756A (en) * | 2018-10-11 | 2019-01-08 | 冯术奇 | A kind of preparation method that lime loach is dry |
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| CN1048791A (en) * | 1989-07-17 | 1991-01-30 | 中国水产联合总公司上海分公司 | The process technology that a kind of seasoning saury sheet is done |
| CN100512682C (en) * | 2005-06-13 | 2009-07-15 | 浙江大学 | Method for processing spicy freshwater dried fish |
| CN102366126B (en) * | 2011-08-11 | 2013-01-02 | 浙江省海洋开发研究院 | Manufacturing method of roast fish |
| CN102349667B (en) * | 2011-10-27 | 2013-03-20 | 百洋水产集团股份有限公司 | Processing method of dried fish leisure food |
| CN103082342B (en) * | 2011-11-04 | 2014-01-22 | 华中农业大学 | Freshwater fish slice with seafood flavor and production method thereof |
| CN102771830B (en) * | 2012-08-02 | 2014-04-02 | 江苏畜牧兽医职业技术学院 | Freshwater fish snack food and method for preparing same |
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Granted publication date: 20150225 Termination date: 20161010 |