CN103549495A - Processing method for pacific saury slices eaten raw - Google Patents
Processing method for pacific saury slices eaten raw Download PDFInfo
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- CN103549495A CN103549495A CN201310448265.3A CN201310448265A CN103549495A CN 103549495 A CN103549495 A CN 103549495A CN 201310448265 A CN201310448265 A CN 201310448265A CN 103549495 A CN103549495 A CN 103549495A
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- Prior art keywords
- fillet
- saury
- fish
- slices
- tasty
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- 238000003672 processing method Methods 0.000 title claims abstract description 13
- 241000624562 Cololabis saira Species 0.000 title abstract 5
- 241000251468 Actinopterygii Species 0.000 claims abstract description 50
- 239000000052 vinegar Substances 0.000 claims abstract description 21
- 235000021419 vinegar Nutrition 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 238000010257 thawing Methods 0.000 claims abstract description 14
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 238000005520 cutting process Methods 0.000 claims abstract description 7
- 238000007710 freezing Methods 0.000 claims abstract description 6
- 244000248349 Citrus limon Species 0.000 claims abstract 2
- 241001149724 Cololabis adocetus Species 0.000 claims description 39
- 239000002184 metal Substances 0.000 claims description 13
- 229910052751 metal Inorganic materials 0.000 claims description 13
- 238000002791 soaking Methods 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 5
- 239000008280 blood Substances 0.000 claims description 5
- 210000004369 blood Anatomy 0.000 claims description 5
- 238000001514 detection method Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 abstract description 15
- 239000000796 flavoring agent Substances 0.000 abstract description 10
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- 235000019688 fish Nutrition 0.000 description 40
- 235000013305 food Nutrition 0.000 description 12
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 9
- 244000131522 Citrus pyriformis Species 0.000 description 7
- 241000220225 Malus Species 0.000 description 7
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 235000001465 calcium Nutrition 0.000 description 3
- DVSZKTAMJJTWFG-UHFFFAOYSA-N docosa-2,4,6,8,10,12-hexaenoic acid Chemical compound CCCCCCCCCC=CC=CC=CC=CC=CC=CC(O)=O DVSZKTAMJJTWFG-UHFFFAOYSA-N 0.000 description 3
- MBMBGCFOFBJSGT-KUBAVDMBSA-N docosahexaenoic acid Natural products CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
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- 230000000717 retained effect Effects 0.000 description 3
- 229910001220 stainless steel Inorganic materials 0.000 description 3
- 239000010935 stainless steel Substances 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 229930003451 Vitamin B1 Natural products 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- -1 and containing EPA Chemical compound 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000011664 nicotinic acid Substances 0.000 description 2
- 235000001968 nicotinic acid Nutrition 0.000 description 2
- 229960003512 nicotinic acid Drugs 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
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- 229960003495 thiamine Drugs 0.000 description 2
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 2
- 235000010374 vitamin B1 Nutrition 0.000 description 2
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- MTCFGRXMJLQNBG-REOHCLBHSA-N (2S)-2-Amino-3-hydroxypropansäure Chemical compound OC[C@H](N)C(O)=O MTCFGRXMJLQNBG-REOHCLBHSA-N 0.000 description 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
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- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010061216 Infarction Diseases 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
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- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- SBHCLVQMTBWHCD-UHFFFAOYSA-N icosa-2,4,6,8,10-pentaenoic acid Chemical compound CCCCCCCCCC=CC=CC=CC=CC=CC(O)=O SBHCLVQMTBWHCD-UHFFFAOYSA-N 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 230000007574 infarction Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
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- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
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- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a processing method for pacific saury slices eaten raw. The method consists of: selecting a high-quality pacific saury as the raw material, subjecting the pacific saury to scaling and decapitating, then conducting carcass opening, taking the fish body, and cutting it into slices, then performing washing and draining, and then putting the slices into a seasoning solution composed of salt, apple vinegar, kelp liquid, white vinegar, granulated sugar, lemon juice and water to undergo low temperature impregnation so as to be tasty, carrying out quick-freezing treatment on the tasty fish slices, and conducting inspection and packaging, thus obtaining the products. The method provided by the invention has the characteristics of reasonable and strict process, strong operability, and high making efficiency. The fish slices produced by the method have the advantages of safety and sanitation, stable quality, nutrition and health, fresh and mellow taste, and unique flavor, and can be eaten raw after opening the package and thawing. The pacific saury slices have heavy vinegar fragrance, palatable sweet, sour and salty tastes, and has no fishy smell.
Description
Technical field
The present invention relates to a kind of manufacture of aquatic food goods, especially a kind of processing method of eating something rare saury sheet.
Background technology
We know, saury is very common fingerling in the food cooking of part East Asia Region, this fish body contains the unrighted acids such as rich in protein and the indispensable eicosapentenoic acid of human body (EPA), docosahexenoic acid (DHA), and containing EPA, DHA has the hypertension of inhibition, miocardial infarction, arteriosclerotic effect.The pale delicacy of its meat, taste is bright fragrant pure, and at present, the food that utilizes saury to make as raw material on market mainly contains ripe canned fish, fish ball, frozen fresh fish section etc.Fatty less, and anti-oxidant because of saury meat, under ripe canned fish normal temperature, preserve and can reach more than ten years and never degenerate, liked by people, but it is puckery hard to exist mouthfeel, without aquatic foods, fragrance road; Though frozen fresh fish section has the bright fragrance road of fresh fish, it needs after thawing to cook to process and has edible inconvenient deficiency.
The food article that in recent years saury is processed into instant, safety and sanitation, long shelf-life becomes a new research topic gradually.
Summary of the invention
In order to overcome deficiency of the prior art, the invention provides a kind of processing method of eating something rare saury sheet, this processing method technique is reasonable, and strong operability easily realizes suitability for industrialized production; The not only safety and sanitation of fillet food, the stay in grade that adopt the method to produce, and unique flavor, instant.
The technical solution adopted for the present invention to solve the technical problems is: a kind of processing method of eating something rare saury sheet, is characterized in that: through the following step
1, raw material is chosen and is stored that to choose fresh saury be raw material, enters in-18 ℃ of following freezers and stores, standby;
2, thaw and adopt the saline sook that concentration is 2～3% to thaw saury raw material, after thawing, the central temperature of fish body is controlled at-3～-5 ℃;
3, scale, decaptitate the saury after thawing is cleaned out with the fish scale that cutter adheres to fish surface along afterbody to cephalad direction, then by its head excision;
4, hack, segment is cut into head from the afterbody of fish body along its vertebra with cutter by the saury after decaptitating, and fish body and vertebra are separated, gill, fish blood and impurity, and fish body carried out to segment with cutter and make fillet;
5, cleaning, draining adopt flowing water to clean up the fillet of cutting, are placed on the moisture content that drains fillet surface on draining rack;
6, flood and tasty fillet after draining are put into the baste that pre-coordination is good, control baste temperature below 10 degree, flood tasty 10～30 minutes; Wherein, the weight ratio of described fillet and baste is 1: 1～3; Described baste is to be formed by following compositions in weight percentage allotment: salt 0.5～3%, apple vinegar 2～10%, sea-tangle liquid 1～5%, light-coloured vinegar 40～60%, granulated sugar 5～15%, lemon juice 0.5～2%, surplus is water, and the percentage by weight sum of each component is 100%; Described sea-tangle liquid is to adopt the water soaking sea-tangle of 60 ℃, more concentrated leachate is made;
7, quick-frozen is sent into temperature for carrying out fast frozen in-35 ℃ of following mono-frozen machines by the fillet that soak after tasty, and the central temperature of the fillet after freezing is controlled at below-18 ℃;
8, check, packing are tested the fillet after quick-frozen one by one, after vacuum packaging, by metal detector, carry out metal detection, detect after qualified to enter in-18 ℃ of freezers and store.
The present invention is that to choose the fresh saury of high-quality be raw material, after saury is scaled, decaptitated, hacks and gets its fish body, cutting is in blocks, again through cleaning, putting into baste after draining, to carry out low temperature dipping tasty, the fillet after tasty carry out fast frozen, after check, packing product.Its baste is to be formed by salt, apple vinegar, sea-tangle liquid, light-coloured vinegar, granulated sugar, lemon juice and water modulation, and its salt adopting can, by availability albumen stripping in fish, when increasing goods flavour, have been avoided the Fast Growth of many putrefactive microorganisms; Its apple vinegar adopting is rich in aspartic acid, serine, the aminoacid ingredient of the needed by human body such as tryptophan, and the 10 several mineral materials Vc content such as phosphorus, iron, zinc are than 10 times more than of apples, it is the function of acid food with fish, meat, egg, rice, face etc. in having, and is conducive to its preservation of various nutrients and the absorption of promotion calcium; The vast scale light-coloured vinegar adopting in baste of the present invention is a kind of acidic flavored material, except thering is the secretion of metabolism, softening blood vessel and reduction cholesterol, promotion saliva and the gastric juice of improvement and balance the body, promote to digest and assimilate etc. outside function, also there is good antibacterial and bactericidal action, fillet are after its action of soaking, the obvious fishy smell that has improved fillet, goes out except harmful bacteria, for fillet are eaten something rare the condition created; Its granulated sugar adopting, except the sweet effect of general increase food, can also be removed the bitter taste in the flesh of fish, makes its mouthfeel more delicious; The sea-tangle liquid that wherein adopted is nutritious, be rich in the various trace elements such as protein, fat, carbohydrate, dietary fiber, calcium, phosphorus, iron, carrotene, vitamin B1, vitamin B2, nicotinic acid and iodine, there is the effects such as softening and resolving hard mass, dispelling phlegm to stop asthma, current Li Shui, the lipoid and reducing blood pressure of dispelling, prevention of cardiac, and sea-tangle liquid is slightly alkalescence, can in and the strong acetic acid taste of light-coloured vinegar; Its lemon juice adopting contains carbohydrate, vitamin c, vitamin B1, B2, the nutritional labelings such as nicotinic acid, calcium, phosphorus, iron, lemon juice is first-class flavouring, can remove the fishy smell of fish and the peculiar smell of food itself, make the appearance luster of fillet food more bright-coloured, and increase the local flavor of fillet food.Saury sheet through baste pickle tasty after, heavy flavour of vinegar fragrance, without fishy smell, sour-sweet salty agreeable to the taste, unique flavor, nutritious.The whole process of saury sheet is all to carry out at low temperatures, has guaranteed the freshness of raw material, has suppressed the breeding of microorganism, has ensured the quality of fillet products; And fast frozen effectively suppresses harmful microorganism growth and makes enzymatic inactivation, the safety and sanitation of fillet have been guaranteed, it is raw-eaten edible unpacking after thawing, be a kind ofly go with rice or bread, the series food such as tourism, leisure, be applicable to the requirement that a large amount of convenience, nutraceutical are sought in the modern fast pace life of consumer.The preparation method technique of these fillet is rationally strict, and strong operability, is suitable for suitability for industrialized production, and make efficiency is high, fillet safety and sanitation, the stay in grade produced.
The specific embodiment
underface is described in further details the present invention in conjunction with the embodiments.
embodiment 1
Eat something rare a processing method for saury sheet, process the following step:
1, raw material is chosen and is stored that to choose fresh saury be raw material, enters in-18 ℃ of following freezers and stores, standby;
2, thaw and adopt the saline sook that concentration is 3% to thaw saury raw material, after thawing, the central temperature of fish body is controlled at-3 ℃;
3, scale, decaptitate the saury after thawing is cleaned out with the fish scale that stainless steel knife adheres to fish surface along afterbody to cephalad direction, then by its head excision;
4, hack, segment is cut into head from the afterbody of fish body along its vertebra with sharp stainless steel knife by the saury after decaptitating, fish body and vertebra are separated, gill, fish blood and impurity, and fish body is carried out to segment with cutter and make fillet, each fillet weight requires in 20g left and right, and afterbody is retained in 5mm left and right;
5, cleaning, draining adopt flowing water to clean up the fillet of cutting, are placed on draining rack draining 10 minutes, drain the moisture content on fillet surface;
6, flood and tasty fillet after draining are put into the baste that pre-coordination is good, control baste temperature below 10 degree, flood tasty 20 minutes; Wherein, the weight ratio of described fillet and baste is 1: 2; Described baste is to be formed by following compositions in weight percentage allotment: salt 1%, apple vinegar 4.2%, sea-tangle liquid 2%, light-coloured vinegar 51.7%, granulated sugar 10.8%, lemon juice 1% and water 29.3%; Described sea-tangle liquid is to adopt the water soaking sea-tangle of 60 ℃, more concentrated leachate is made;
7, quick-frozen is sent into temperature for carrying out fast frozen in-35 ℃ of following mono-frozen machines by the fillet that soak after tasty, must not overstock, and mono-frozen machine rotating speed must not surpass 50HZ, and the central temperature of the fillet after freezing is controlled at below-18 ℃;
8, check, packing are tested the fillet after quick-frozen one by one, after vacuum packaging, by metal detector, carry out metal detection, metal detector precision Key Limit Value (CL) is defined as Fe ф 2.0mm, and SUS ф 3.0mm detects after qualified to enter in-18 ℃ of freezers and store.
It is rationally strict that the present embodiment is eaten something rare the processing method technique of saury sheet, strong operability, make efficiency is high, the bright alcohol of fillet safety and sanitation, stay in grade, nutrient health, taste, the unique flavor that adopt the method to produce, it is raw-eaten edible unpacking after thawing, heavy flavour of vinegar fragrance, sour-sweet salty agreeable to the taste, without fishy smell.
embodiment 2
Eat something rare a processing method for saury sheet, process the following step:
1, raw material is chosen and is stored that to choose fresh saury be raw material, enters in-18 ℃ of following freezers and stores, standby;
2, thaw and adopt the saline sook that concentration is 2% to thaw saury raw material, after thawing, the central temperature of fish body is controlled at-5 ℃;
3, scale, decaptitate the saury after thawing is cleaned out with the fish scale that cutter or scaler adhere to fish surface along afterbody to cephalad direction, then by its head excision;
4, hack, segment is cut into head from the afterbody of fish body along its vertebra with sharp cutter by the saury after decaptitating, fish body and vertebra are separated, gill, fish blood and impurity, and fish body is carried out to segment with cutter and make fillet, each fillet weight requires in 16g left and right, and afterbody is retained in 5mm left and right;
5, cleaning, draining adopt flowing water to clean up the fillet of cutting, are placed on draining rack draining 15 minutes, drain the moisture content on fillet surface;
6, flood and tasty fillet after draining are put into the baste that pre-coordination is good, control baste temperature below 10 degree, flood tasty 10 minutes; Wherein, the weight ratio of described fillet and baste is 1: 3; Described baste is to be formed by following compositions in weight percentage allotment: salt 3%, apple vinegar 10%, sea-tangle liquid 5%, light-coloured vinegar 40%, granulated sugar 15%, lemon juice 0.5% and water 26.5%, sea-tangle liquid is to adopt the water soaking sea-tangle of 60 ℃, more concentrated leachate is made;
7, quick-frozen is sent in the mono-frozen machine that temperature is-30 ℃ 0 and is carried out fast frozen soaking fillet after tasty, and mono-frozen machine rotating speed must not surpass 50HZ, and the central temperature of the fillet after freezing is controlled at below-18 ℃;
8, check, packing are tested the fillet after quick-frozen one by one, after vacuum packaging, by metal detector, carry out metal detection, metal detector precision Key Limit Value (CL) is defined as Fe ф 2.0mm, and SUS ф 3.0mm detects after qualified to enter in-18 ℃ of freezers and store.
embodiment 3
Eat something rare a processing method for saury sheet, process the following step:
1, raw material is chosen and is stored that to choose fresh saury be raw material, enters in-18 ℃ of following freezers and stores, standby;
2, thaw and adopt the saline sook that concentration is 2.5% to thaw saury raw material, after thawing, the central temperature of fish body is controlled at-4 ℃;
3, scale, decaptitate the saury after thawing is cleaned out with the fish scale that cutter adheres to fish surface along afterbody to cephalad direction, then by its head excision;
4, hack, segment is cut into head from the afterbody of fish body along its vertebra with sharp stainless steel knife by the saury after decaptitating, fish body and vertebra are separated, gill, fish blood and impurity, and fish body is carried out to segment with cutter and make fillet, each fillet weight requires in 22g left and right, and afterbody is retained in 5mm left and right;
5, cleaning, draining adopt flowing water to clean up the fillet of cutting, are placed on draining rack draining 20 minutes, drain the moisture content on fillet surface;
6, flood and tasty fillet after draining are put into the baste that pre-coordination is good, control baste temperature below 10 degree, flood tasty 30 minutes; Wherein, the weight ratio of described fillet and baste is 1: 1; Described baste is to be formed by following compositions in weight percentage allotment: salt 0.5%, apple vinegar 2%, sea-tangle liquid 1%, light-coloured vinegar 60%, granulated sugar 5%, lemon juice 2% and water 29.5%; Sea-tangle liquid is to adopt the water soaking sea-tangle of 60 ℃, more concentrated leachate is made;
7, quick-frozen is sent into temperature for carrying out fast frozen in-35 ℃ of following mono-frozen machines by the fillet that soak after tasty, and mono-frozen machine rotating speed must not surpass 50HZ, and the central temperature of the fillet after freezing is controlled at below-18 ℃;
8, check, packing are tested the fillet after quick-frozen one by one, after vacuum packaging, by metal detector, carry out metal detection, metal detector precision Key Limit Value (CL) is defined as Fe ф 2.0mm, and SUS ф 3.0mm detects after qualified to enter in-18 ℃ of freezers and store.
The processing method technique of eating something rare saury sheet of the present embodiment is advanced, and operation is reasonable, strong operability, and make efficiency is high.The saury sheet nutrient health of making, the bright alcohol of taste, unique flavor, heavy flavour of vinegar fragrance, safety and sanitation, long shelf-life, eat something rare instant.
Claims (1)
1. a processing method of eating something rare saury sheet, is characterized in that: through the following step
1, raw material is chosen and is stored that to choose fresh saury be raw material, enters in-18 ℃ of following freezers and stores, standby;
2, thaw and adopt the saline sook that concentration is 2～3% to thaw saury raw material, after thawing, the central temperature of fish body is controlled at-3～-5 ℃;
3, scale, decaptitate the saury after thawing is cleaned out with the fish scale that cutter adheres to fish surface along afterbody to cephalad direction, then by its head excision;
4, hack, segment is cut into head from the afterbody of fish body along its vertebra with cutter by the saury after decaptitating, and fish body and vertebra are separated, gill, fish blood and impurity, and fish body carried out to segment with cutter and make fillet;
5, cleaning, draining adopt flowing water to clean up the fillet of cutting, are placed on the moisture content that drains fillet surface on draining rack;
6, flood and tasty fillet after draining are put into the baste that pre-coordination is good, control baste temperature below 10 degree, flood tasty 10～30 minutes; Wherein, the weight ratio of described fillet and baste is 1: 1～3; Described baste is to be formed by following compositions in weight percentage allotment: salt 0.5～3%, apple vinegar 2～10%, sea-tangle liquid 1～5%, light-coloured vinegar 40～60%, granulated sugar 5～15%, lemon juice 0.5～2%, surplus is water, and the percentage by weight sum of each component is 100%; Described sea-tangle liquid is to adopt the water soaking sea-tangle of 60 ℃, more concentrated leachate is made;
7, quick-frozen is sent into temperature for carrying out fast frozen in-35 ℃ of following mono-frozen machines by the fillet that soak after tasty, and the central temperature of the fillet after freezing is controlled at below-18 ℃;
8, check, packing are tested the fillet after quick-frozen one by one, after vacuum packaging, by metal detector, carry out metal detection, detect after qualified to enter in-18 ℃ of freezers and store.
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| CN105054122A (en) * | 2015-08-18 | 2015-11-18 | 蓬莱京鲁渔业有限公司 | Seasoned saury bunch |
| CN105495161A (en) * | 2014-09-26 | 2016-04-20 | 曾侃 | Saury sausage and preparation method thereof |
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