CN103535775A - Processing method for preserved fish - Google Patents
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- 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
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/263—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with corpuscular or ionising radiation, i.e. X, alpha, beta or omega radiation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
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- 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
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Abstract
The invention relates to a processing method for preserved fish. According to the processing method, a chub processing byproduct, namely fish bones, is processed into paste which is added into raw materials. The process comprises the following steps: pre-treating raw materials, deodorizing, preparing materials, rolling, paving slices, drying, baking, packaging and sterilizing. According to the processing method for the preserved fish, the used raw materials and ingredients are food-grade and are healthy and safe; any antioxidant including a flavor enhancer, a preservative and the like is not added. Compared with a conventional preserved fish processing method, the processing method is used for crushing and wetly grinding fish leftovers, such as fish heads, fish tails and the fish bones into paste and the paste is added into fish according to a certain ratio; the investment of a crusher and bone paste grinding equipment for processing the fish bones is less, the operation is simple and the continuous production is realized. Furthermore, the processing method for the preserved fish carries out cold sterilization by adopting cobalt-60 gamma-ray radiation so that the preservative can be replaced for prolonging the shelf life of preserved fish products.
Description
Technical field
The present invention relates to a kind of processing method of oppressing dried meat, belong to processing of farm products field.
Background technology
The stock of fish of China is very abundant, aquaculture output accounts for global 2/3rds, occupy first place in the world, black carp, grass carp, silver carp, flathead, the main large freshwater fish kind of Li, Ji,Fang Shi China, also account for the overwhelming majority of freshwater aquiculture, the output of this seven squawfish kind is occupied very large proportion in fresh water culture output.
More than 80% compare with the processing of aquatic products rate of developed country, the processing of aquatic products rate of China is less than 30%, fresh-water fishes working modulus less than 10% wherein, and the product of main processing has the product of the rotten series products of fish, flavor fish product and the processing of some accessory substances at present.China's fresh-water fishes processing industry is started late, and compared with developed countries, at aspects such as processing technology, product qualities, still has significance difference distance.For the larger fresh-water fishes kind of cultivation quantity, major part be take fresh and alive form sale as main, and the product market share of processing is lower, also lacks sizing converted products salable.
Along with the rhythm of life of people in modern society is more and more faster, diet time shortens gradually, and the various leisure food of various forms is subject to consumer's favor deeply, and its Mesichthyes converted products is more and more welcomed by the people also.Sell on the market flesh of fish dried meat product take marine fish flesh and process as primary raw material, and rarely found with the flesh of fish dried meat product of fresh-water fishes processing, main cause is that fresh-water fishes flesh collecting rate is low and bilgy odour is heavier.
Summary of the invention
For above problem, the present invention separates the flesh of fish accessory substances such as rear remaining fish head, fish tail and fish bony spur is processed into mud shape by pulverizer, bone mud mill, add in flesh of fish raw material, the method can reduce flesh of fish dried meat processing cost greatly, in addition the interpolation of fish-bone can be given the more calcium phosphorus ore of product material, makes to oppress more horn of plenty of dried meat product nutritional labeling.The present invention has alleviated the bilgy odour of fresh-water fishes greatly by rational processing technology, local flavor effect is significantly better than like product.
The object of this invention is to provide a kind of processing method of oppressing dried meat.Technical scheme of the present invention is:
Oppress a processing method for dried meat, take silver carp as raw material, processing method comprises pretreatment of raw material, defishying, allotment, tumbling, stand sheet, dry, baking, packing, sterilization steps.
Concrete steps are:
(1) pretreatment of raw material: silver carp is removed fish scale, the fish gill and internal organ, obtains the flesh of fish by cuing open sheet, through cutmixer, rubs into fish meat puree; Fish head, fish tail and fish bony spur add a certain amount of water, through pulverizer and bone mud mill, are processed into fish-bone mud;
(2) defishying: fish meat puree or fish-bone mud soak defishying by the common salt aqueous solution of 6g/100mL respectively, and fish meat puree or fish-bone mud are 1:4 (w/w) with the ratio of common salt aqueous solution, use flowing water rinsing after defishying;
(3) allotment: raw material and proportioning are: fish meat puree 70%, fish-bone mud 20%, wheat edible fiber 10%; Flavoring comprises: take 1kg raw material as benchmark, salt 2%, white granulated sugar 5%, ginger juice 4%, white wine 5%, monosodium glutamate 0.1%;
(4) tumbling, stand sheet: raw material and flavoring for mixture tumbling, stand is in flakes;
(5) dry: 60 ℃ of heated-air drying 4-5h, reduce chip moisture content;
(6) baking: 180 ℃ of oven for baking 5-10min;
(7) packing: cut apart flesh of fish dried meat, vacuum packaging;
(8) sterilizing: cobalt-60γray radio sterilization, sterilization temperature normal temperature, dosage 4-6kGy.
In described step (1), fish head, fish tail and fish bony spur add the water of 1-3 times of weight.
In described step (2), defishying temperature is 60 ℃, and soak time is 60min.
In described step (3), flavoring also comprises: the fragrant pungent of five-spice powder 0.08%, zanthoxylum powder 0.1% and chilli powder 0.4%().Or in described step (3), flavoring also comprises: mashed garlic 0.5%(garlic flavour).Or flavoring also comprises in described step (3): bubble green pepper juice 0.4%(bubble green pepper taste).
Described step is spread out into 1.5mm thin slice in (4).
In described step (5), heated-air drying makes moisture be reduced to 30%-40%.
Described step is reduced to below 20% moisture in baking in (6).
Beneficial effect of the present invention: in the present invention, raw materials is food-grade with batching, healthy and safe, does not add the antioxidants such as any fumet, anticorrisive agent.With the comparison of routine flesh of fish dried meat processing method, the present invention pulverizes wet-milling by fish body waste fish head, fish tail, fish bony spur and becomes mud shape, with certain proportion, adds in the flesh of fish, and the pulverizer that fish bony spur machining is used, bone mud mill equipment investment are less, simple to operate, can produce continuously.In addition, the present invention adopts the cold sterilization of cobalt-60γray radiation, replaces anticorrisive agent to extend the flesh of fish dried meat product shelf phase.
Accompanying drawing explanation
Fig. 1 is process chart of the present invention.
The specific embodiment
The present invention be take low-value freshwater fish-silver carp as raw material, adopt all edible parts of fish comprise fish end to end with spur, rotten system after defishying, add certain wheat edible fiber, flavoring and spice, through techniques such as tumbling, stand sheet moulding, dry, baking, sterilizations, be processed into a kind of thin dried meat of the flesh of fish of brown color.This flesh of fish dried meat protein content is high, and fat content is few, and is rich in calcium phosphorus ore material, is the leisure food of a kind of nutrition, health, and the children that are particularly suitable for growth and development stage are edible.In traditional fish leisure food, add a certain amount of anticorrisive agent and extend the product shelf phase, and the present invention does not add any anticorrisive agent, adopts Irradiation Sterilization Technology to extend shelf life of products, on product nutritional labeling and not impact of organoleptic quality.
Oppress a processing method for dried meat, take silver carp as raw material, processing method comprises pretreatment of raw material, defishying, allotment, tumbling, stand sheet, dry, baking, packing, sterilization steps.
Concrete steps are:
(1) pretreatment of raw material: silver carp is removed fish scale, the fish gill and internal organ, obtains the flesh of fish by cuing open sheet, through cutmixer, rubs into fish meat puree; Fish head, fish tail and fish bony spur add a certain amount of water, through pulverizer and bone mud mill, are processed into fish-bone mud;
(2) defishying: fish meat puree or fish-bone mud soak defishying by the common salt aqueous solution of 6g/100mL respectively, and fish meat puree or fish-bone mud are 1:4 (w/w) with the ratio of common salt aqueous solution, use flowing water rinsing after defishying;
(3) allotment: raw material and proportioning are: fish meat puree 70%, fish-bone mud 20%, wheat edible fiber 10%; Flavoring comprises: take 1kg raw material as benchmark, salt 2%, white granulated sugar 5%, ginger juice 4%, white wine 5%, monosodium glutamate 0.1%; .
(4) tumbling, stand sheet: raw material and flavoring for mixture tumbling, stand is in flakes;
(5) dry: 60 ℃ of heated-air drying 4-5h, reduce chip moisture content;
(6) baking: 180 ℃ of oven for baking 5-10min;
(7) packing: cut apart flesh of fish dried meat, vacuum packaging;
(8) sterilizing: cobalt-60γray radio sterilization, sterilization temperature normal temperature, dosage 4-6kGy.
In described step (1), fish head, fish tail and fish bony spur add the water of 1-3 times of weight.
In described step (2), defishying temperature is 60 ℃, and soak time is 60min.
In described step (3), flavoring also comprises: the fragrant pungent of five-spice powder 0.08%, zanthoxylum powder 0.1% and chilli powder 0.4%().Or in described step (3), flavoring also comprises: mashed garlic 0.5%(garlic flavour).Or flavoring also comprises in described step (3): bubble green pepper juice 0.4%(bubble green pepper taste).
Described step is spread out into 1.5mm thin slice in (4).
In described step (5), heated-air drying makes moisture be reduced to 30%-40%.
Described step is reduced to below 20% moisture in baking in (6).
Below by example, further illustrate technology contents of the present invention and effect.
Embodiment 1
The processing method of flesh of fish dried meat:
(1) pretreatment of raw material: silver carp is removed fish scale, the fish gill and internal organ, obtains the flesh of fish by cuing open sheet, through cutmixer, rubs; Fish head, fish tail are mixed with water 1:1-1:3 with fish bony spur, through pulverizer and bone mud mill, be processed into fish-bone mud.
(2) fishy smell elimination process: best de-raw meat condition is salt solution concentration 60g/1000mL, 60 ℃ of temperature, the flesh of fish (or fish-bone): salt solution 1:4 (w/w), soak time 60min, takes out and uses flowing water rinsing.
(3) formula: raw material proportioning is the pure flesh of fish 70%, fish-bone mud 20%, wheat edible fiber 10%; Take 1kg raw material as benchmark, add 2% salt, 5% white granulated sugar, 4% ginger juice, 5% white wine, 0.1% monosodium glutamate; Outer 0.08% five-spice powder, 0.1% zanthoxylum powder, 0.4% chilli powder of adding of fragrant pungent turnout; Outer 0.5% mashed garlic that adds of garlic flavour turnout; The outer 0.4% bubble green pepper juice that adds of bubble green pepper taste turnout.
(4) processing technology: raw material and flavoring for mixture tumbling; Stand sheet becomes 1.5mm thin slice; 60 ℃ of heated-air drying 4-5h, make chip moisture be reduced to 30%-40%; In 180 ℃ of oven for baking 5-10min, make to oppress dried meat product moisture and be reduced in 20%; Cut apart 2cm * 2cm size; Vacuum packaging; Cobalt-60γray radio sterilization, sterilization temperature normal temperature, dosage 4-6kGy.
Embodiment 2
Different ratios of raw materials subjective appreciation
Table 1 product sensory evaluation criteria
The different proportioning flesh of fish of table 2 dried meat product sensory evaluation table
The flesh of fish dried meat product of the flesh of fish of different proportion, fish-bone and wheat edible fiber mixing manufacture carries out sensory evaluation from flavour, local flavor, quality and 4 indexs of color and luster, as table 2, what evaluation result was best as can be seen from the above table is that 70% flesh of fish/20% fish-bone/10% wheat edible fiber, 80% flesh of fish/10% fish-bone/10% wheat edible fiber, 70% are oppressed 3 groups of/10% fish-bone/20% wheat edible fibers.The scoring of product sensory that the batching that flesh of fish ratio is high obtains is lower, and this is that quality is harder, thereby affects product sensory because fish protein is cross-linked into dry colloid substance through tumbling, after dry.The ratio of oppressing is in addition lower, and the product quality obtaining is looser, coarse, and product sensory scoring is lower.
Embodiment 3
Fishy smell elimination process orthogonal test
Table 3 flesh of fish, the de-raw meat condition selection factor water-glass of fish-bone
The de-raw meat condition of table 4 is selected orthogonal experiments
Known by extreme difference in table 4 (R), 4 factors are sequentially C > A > B > D on the primary and secondary of flesh of fish deodorization effect impact, be that rinsing time has the greatest impact to deodorization effect, next is salt solution concentration, the ratio of the flesh of fish, fish-bone and salt solution is the 3rd, is finally rinsing temperature.By the result of index average (k), can obtain optimum combination is: A2B3C2D1, instant concentration of salt solution 6g/100ml, the flesh of fish, fish-bone: salt solution 1:4 (m/m), rinsing time 60min, 30 ℃ of rinsing temperature.
Embodiment 4
Flesh of fish dried meat Analysis of Nutritive Composition
Table 5 flesh of fish dried meat nutritional labeling
| Protein (%) | Fat (%) | Calcium (%) | Phosphorus (%) |
| 64.59 | 3.69 | 1.90 | 1.64 |
In the present invention, oppress dried meat product and mainly take the pure flesh of fish, fish-bone, wheat edible fiber and process as raw material, protein content is up to more than 60%, and fat content is lower, is less than 4%, and calcium content is higher, approaches 2%.As can be seen here, this product is the nutritious and healthy food of a kind of high protein, low fat and high calcium.
Embodiment 5
Radiation sterilizing effect
The different irradiation doses of table 6 are to flesh of fish dried meat bactericidal effect
Flesh of fish dried meat processing raw material are nutritious, are applicable to growth of microorganism, and in process easy microbial infection, cause oppressing the initial bacteria containing amount of dried meat product higher.As can be seen from Table 6, after irradiation, the total number of bacteria of product obviously reduces, and along with the growth of irradiation dose, and in product, total number of bacteria is multiple and reduces, and when irradiation dose is 6kGy, the total number of bacteria in product is 10cfu/g.
Claims (10)
1. a processing method of oppressing dried meat, is characterized in that, take silver carp as raw material, and processing method comprises pretreatment of raw material, defishying, allotment, tumbling, stand sheet, dry, baking, packing, sterilization steps.
2. processing method according to claim 1, is characterized in that, concrete steps are:
(1) pretreatment of raw material: silver carp is removed fish scale, the fish gill and internal organ, obtains the flesh of fish by cuing open sheet, through cutmixer, rubs into fish meat puree; Fish head, fish tail and fish bony spur add a certain amount of water, through pulverizer and bone mud mill, are processed into fish-bone mud;
(2) defishying: fish meat puree or fish-bone mud soak defishying by the common salt aqueous solution of 6g/100mL respectively, and fish meat puree or fish-bone mud are 1:4 (w/w) with the ratio of common salt aqueous solution, use flowing water rinsing after defishying;
(3) allotment: raw material and proportioning are: fish meat puree 70%, fish-bone mud 20%, wheat edible fiber 10%; Flavoring comprises: take 1kg raw material as benchmark, salt 2%, white granulated sugar 5%, ginger juice 4%, white wine 5%, monosodium glutamate 0.1%; .
(4) tumbling, stand sheet: raw material and flavoring for mixture tumbling, stand is in flakes;
(5) dry: 60 ℃ of heated-air drying 4-5h, reduce chip moisture content;
(6) baking: 180 ℃ of oven for baking 5-10min;
(7) packing: cut apart flesh of fish dried meat, vacuum packaging;
(8) sterilizing: cobalt-60γray radio sterilization, sterilization temperature normal temperature, dosage 4-6kGy.
3. processing method according to claim 2, is characterized in that, in described step (1), fish head, fish tail and fish bony spur add the water of 1-3 times of weight.
4. processing method according to claim 2, is characterized in that, in described step (2), defishying temperature is 60 ℃, and soak time is 60min.
5. processing method according to claim 2, is characterized in that, in described step (3), flavoring also comprises: the fragrant pungent of five-spice powder 0.08%, zanthoxylum powder 0.1% and chilli powder 0.4%().
6. processing method according to claim 2, is characterized in that, in described step (3), flavoring also comprises: mashed garlic 0.5%(garlic flavour).
7. processing method according to claim 2, is characterized in that, in described step (3), flavoring also comprises: bubble green pepper juice 0.4%(bubble green pepper taste).
8. processing method according to claim 2, is characterized in that, described step is spread out into 1.5mm thin slice in (4).
9. processing method according to claim 2, is characterized in that, in described step (5), heated-air drying makes moisture be reduced to 30%-40%.
10. processing method according to claim 2, is characterized in that, described step is reduced to below 20% moisture in baking in (6).
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| CN110169549A (en) * | 2019-06-17 | 2019-08-27 | 江苏第二师范学院（江苏省教育科学研究院） | A kind of Ba Shayu jerky and its manufacture craft |
| CN111557416A (en) * | 2020-04-08 | 2020-08-21 | 上海海洋大学 | barley-Ruoye fish preserved fruit and preparation method thereof |
| CN112471447A (en) * | 2020-11-16 | 2021-03-12 | 广东环境保护工程职业学院 | Processing technology of dried silver carp meat slices |
| CN113349245A (en) * | 2021-05-08 | 2021-09-07 | 海南满家福健康科技有限公司 | Fish flesh preservation method |
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| CN103783569A (en) * | 2014-02-28 | 2014-05-14 | 湖北老巴王生态农业发展有限公司 | Method for producing instant snack food by using fish product |
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| CN103859467A (en) * | 2014-03-20 | 2014-06-18 | 上海海洋大学 | Processing method for producing high-quality freshwater fish paste |
| CN103859467B (en) * | 2014-03-20 | 2016-01-20 | 上海海洋大学 | A kind of processing method of producing high-quality minced fish |
| CN105146584A (en) * | 2015-08-28 | 2015-12-16 | 蓬莱京鲁渔业有限公司 | Fish quality improvement method |
| WO2019047331A1 (en) * | 2017-09-06 | 2019-03-14 | 唐仲湖 | Method for preparing fish product |
| CN110169549A (en) * | 2019-06-17 | 2019-08-27 | 江苏第二师范学院（江苏省教育科学研究院） | A kind of Ba Shayu jerky and its manufacture craft |
| CN111557416A (en) * | 2020-04-08 | 2020-08-21 | 上海海洋大学 | barley-Ruoye fish preserved fruit and preparation method thereof |
| CN112471447A (en) * | 2020-11-16 | 2021-03-12 | 广东环境保护工程职业学院 | Processing technology of dried silver carp meat slices |
| CN113349245A (en) * | 2021-05-08 | 2021-09-07 | 海南满家福健康科技有限公司 | Fish flesh preservation method |
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Application publication date: 20140129 Assignee: Qianjiang Chang Chang Aquatic Food Co., Ltd. Assignor: Institute of Processing of Agricultural Produce and Nuclear-agricultural Research, Hubei Academy of Agricultural Science Contract record no.: 2016420000001 Denomination of invention: A kind of processing method of oppressing dried meat Granted publication date: 20150520 License type: Exclusive License Record date: 20160106 |
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