CN103549495B - Processing method for pacific saury slices eaten raw - Google Patents

Processing method for pacific saury slices eaten raw Download PDF

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Publication number
CN103549495B
CN103549495B CN201310448265.3A CN201310448265A CN103549495B CN 103549495 B CN103549495 B CN 103549495B CN 201310448265 A CN201310448265 A CN 201310448265A CN 103549495 B CN103549495 B CN 103549495B
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fish
fillet
saury
slices
raw
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CN103549495A (en
Inventor
毕敬淳
樊海英
王新
张卫
张鲁萍
李洁
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HENGMAO INDUSTRY GROUP Co Ltd
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HENGMAO INDUSTRY GROUP Co Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/10Fish meal or powder; Granules, agglomerates or flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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

A kind of processing method of eating something rare saury sheet
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, containing rich in protein and the unrighted acid such as the indispensable eicosapentenoic acid of human body (EPA), docosahexenoic acid (DHA) in this fish body, have containing EPA, DHA and suppress hypertension, miocardial infarction, arteriosclerotic effect.The pale delicacy of its meat, the fresh perfume (or spice) of taste is pure, at present, market utilizes saury mainly contain ripe canned fish, fish ball, frozen fresh fish section etc. as the food that raw material makes.Because saury meat is fatty less, and anti-oxidant, preserve to reach under ripe canned fish normal temperature and never degenerated in more than ten years, quite like by people, but it is firmly puckery to there is mouthfeel, without fresh, fragrance road; Though frozen fresh fish section has the fresh fragrance road of fresh fish, it needs to carry out cooking process and there is edible inconvenient deficiency after thawing.
In recent years saury is processed into instant, safety and sanitation, long shelf-life food article become 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 rational technology, strong operability, easily realizes suitability for industrialized production; The fillet food not only safety and sanitation adopting the method to produce, stay in grade, 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 the freezer of less than-18 DEG C and stores, for subsequent use;
2, thaw by saury raw material adopt concentration be 2 ~ 3% saline sook thaw, after thawing, the central temperature of fish body controls at-3 ~-5 DEG C;
3, scale, decaptitate and the fish scale that fish surface adheres to cleaned out along afterbody to cephalad direction by the saury cutter after thawing, then its head is excised;
4, hack, the saury cutter after decaptitating be cut into head from the afterbody of fish body along its vertebra by segment, fish body is separated with vertebra, gills, fish blood and impurity, and fish body cutter carried out segment make fillet;
The fillet of cutting adopt flowing water to clean up by 5, cleaning, draining, are placed on moisture content draining rack draining fillet surface;
6, flood and tasty fillet after draining are put into the good baste of pre-coordination, control baste temperature below 10 degree, flood tasty 10 ~ 30 minutes; Wherein, described fillet and the weight ratio of baste are 1: 1 ~ 3; Described baste is allocated by weight percentage by following component to form: 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 the water soaking sea-tangle of employing 60 DEG C, more concentrated leachate is made;
7, quick-frozen by soak tasty after fillet send into temperature be carry out fast frozen in the mono-frozen machine of less than-35 DEG C, the central temperature of the fillet after freezing controls below-18 DEG C;
8, check, pack the fillet after by quick-frozen and test one by one, after vacuum packaging, carry out metal detection by metal detector, detect qualified after enter in-18 DEG C of freezers to store.
The present invention is the fresh saury choosing high-quality is raw material, after being scaled by saury, decaptitating, carries out hacking 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 inspection, packaging product.Its baste is modulated by salt, apple vinegar, sea-tangle liquid, light-coloured vinegar, granulated sugar, lemon juice and water to form, and its salt adopted by availability albumen stripping in fish, while increase goods flavour, can avoid the quick growth of many putrefactive microorganisms; Its apple vinegar adopted 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 apple 10 times more than, the function of during it has and fish, meat, egg, rice, face etc. in acid food, and be conducive to the preservation of its various nutrients and promote the absorption of calcium; The vast scale light-coloured vinegar adopted in baste of the present invention is a kind of acidic flavored material, improving and regulating the metabolism of human body, softening blood vessel and reduction cholesterol except having, promoting the secretion of saliva and gastric juice, promote to digest and assimilate etc. outside function, also there is good antibacterial and bactericidal action, fillet are after its action of soaking, improve the obvious fishy smell of fillet, go out except harmful bacteria, for the condition of creating eaten something rare by fillet; Its granulated sugar adopted, except generally increasing the sweet effect of food, can also remove the bitter taste in the flesh of fish, makes its mouthfeel more delicious; Wherein adopted sea-tangle liquid 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 softening and resolving hard mass, dispelling phlegm to stop asthma, current Li Shui, effect such as lipoid and reducing blood pressure, prevention of cardiac of dispelling, and sea-tangle liquid is slightly in alkalescence, can in and the strong acetic acid taste of light-coloured vinegar; Its lemon juice adopted contains carbohydrate, vitamin c, vitamin B1, B2, the nutritional labelings such as nicotinic acid, calcium, phosphorus, iron, lemon juice is first-class flavouring, the fishy smell of fish and the peculiar smell of food itself can be removed, 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 carry out at low temperatures, ensure that the freshness of raw material, inhibits the breeding of microorganism, ensured the quality of fillet product; And fast frozen effectively suppresses harmful microorganism grow and make enzymatic inactivation, ensure that the safety and sanitation of fillet, open packaging thaw after namely raw-eaten edible, be the series foods such as one is gone with rice or bread, travel, leisure, be applicable to the modern fast pace of consumer and live and seek the requirement of a large amount of convenience, nutraceutical.The preparation method rational technology of these fillet is strict, and strong operability, is suitable for suitability for industrialized production, and make efficiency is high, the fillet safety and sanitation of producing, stay in grade.
Detailed description of the invention
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, through the following step:
1, raw material is chosen and is stored that to choose fresh saury be raw material, enters in the freezer of less than-18 DEG C and stores, for subsequent use;
2, thaw by saury raw material adopt concentration be 3% saline sook thaw, after thawing, the central temperature of fish body controls at-3 DEG C;
3, scale, decaptitate and the fish scale that fish surface adheres to cleaned out along afterbody to cephalad direction by the stainless steel knife of saury after thawing, then its head is excised;
4, hack, the saury after decaptitating is cut into head from the afterbody of fish body along its vertebra with sharp stainless steel knife by segment, fish body is separated with vertebra, gill, fish blood and impurity, and fish body cutter is carried out segment make fillet, each fillet weight demands is at about 20g, and afterbody is retained in about 5mm;
5, clean, the fillet of cutting adopt flowing water to clean up by draining, to be placed on draining rack draining 10 minutes, to drain the moisture content on fillet surface;
6, flood and tasty fillet after draining are put into the good baste of pre-coordination, control baste temperature below 10 degree, flood tasty 20 minutes; Wherein, described fillet and the weight ratio of baste are 1: 2; Described baste is allocated by weight percentage by following component to form: 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 the water soaking sea-tangle of employing 60 DEG C, more concentrated leachate is made;
7, quick-frozen by soak tasty after fillet send into temperature be carry out fast frozen in the mono-frozen machine of less than-35 DEG C, must not overstock, mono-frozen machine rotating speed must not more than 50HZ, and the central temperature of the fillet after freezing controls below-18 DEG C;
8, check, pack the fillet after by quick-frozen and test one by one, metal detection is carried out by metal detector after vacuum packaging, metal detector precision Key Limit Value (CL) is defined as Fe ф 2.0mm, SUS ф 3.0mm, detect qualified after enter in-18 DEG C of freezers to store.
The processing method rational technology that the present embodiment eats something rare saury sheet is strict, strong operability, make efficiency is high, the fillet safety and sanitation adopting the method to produce, stay in grade, nutrient health, the fresh alcohol of taste, unique flavor, it is raw-eaten edible for opening after packaging is thawed, 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, through the following step:
1, raw material is chosen and is stored that to choose fresh saury be raw material, enters in the freezer of less than-18 DEG C and stores, for subsequent use;
2, thaw by saury raw material adopt concentration be 2% saline sook thaw, after thawing, the central temperature of fish body controls at-5 DEG C;
3, scale, decaptitate and the fish scale that fish surface adheres to cleaned out along afterbody to cephalad direction by the saury cutter after thawing or scaler, then its head is excised;
4, hack, the sharp cutter of saury after decaptitating is cut into head from the afterbody of fish body along its vertebra by segment, fish body is separated with vertebra, gill, fish blood and impurity, and fish body cutter is carried out segment make fillet, each fillet weight demands is at about 16g, and afterbody is retained in about 5mm;
5, clean, the fillet of cutting adopt flowing water to clean up by draining, to be placed on draining rack draining 15 minutes, to drain the moisture content on fillet surface;
6, flood and tasty fillet after draining are put into the good baste of pre-coordination, control baste temperature below 10 degree, flood tasty 10 minutes; Wherein, described fillet and the weight ratio of baste are 1: 3; Described baste is allocated by weight percentage by following component to form: 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 the water soaking sea-tangle of employing 60 DEG C, more concentrated leachate is made;
7, quick-frozen by soak tasty after fillet send into temperature be carry out fast frozen in the mono-frozen machine of-30 DEG C 0, mono-frozen machine rotating speed must not more than 50HZ, and the central temperature of the fillet after freezing controls below-18 DEG C;
8, check, pack the fillet after by quick-frozen and test one by one, metal detection is carried out by metal detector after vacuum packaging, metal detector precision Key Limit Value (CL) is defined as Fe ф 2.0mm, SUS ф 3.0mm, detect qualified after enter in-18 DEG C of freezers to store.
embodiment 3
Eat something rare a processing method for saury sheet, through the following step:
1, raw material is chosen and is stored that to choose fresh saury be raw material, enters in the freezer of less than-18 DEG C and stores, for subsequent use;
2, thaw by saury raw material adopt concentration be 2.5% saline sook thaw, after thawing, the central temperature of fish body controls at-4 DEG C;
3, scale, decaptitate and the fish scale that fish surface adheres to cleaned out along afterbody to cephalad direction by the saury cutter after thawing, then its head is excised;
4, hack, the saury after decaptitating is cut into head from the afterbody of fish body along its vertebra with sharp stainless steel knife by segment, fish body is separated with vertebra, gill, fish blood and impurity, and fish body cutter is carried out segment make fillet, each fillet weight demands is at about 22g, and afterbody is retained in about 5mm;
5, clean, the fillet of cutting adopt flowing water to clean up by draining, to be placed on draining rack draining 20 minutes, to drain the moisture content on fillet surface;
6, flood and tasty fillet after draining are put into the good baste of pre-coordination, control baste temperature below 10 degree, flood tasty 30 minutes; Wherein, described fillet and the weight ratio of baste are 1: 1; Described baste is allocated by weight percentage by following component to form: 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 the water soaking sea-tangle of employing 60 DEG C, more concentrated leachate is made;
7, quick-frozen by soak tasty after fillet send into temperature be carry out fast frozen in the mono-frozen machine of less than-35 DEG C, mono-frozen machine rotating speed must not more than 50HZ, and the central temperature of the fillet after freezing controls below-18 DEG C;
8, check, pack the fillet after by quick-frozen and test one by one, metal detection is carried out by metal detector after vacuum packaging, metal detector precision Key Limit Value (CL) is defined as Fe ф 2.0mm, SUS ф 3.0mm, detect qualified after enter in-18 DEG C of freezers to store.
The processing method technique of eating something rare saury sheet of the present embodiment is advanced, and operation is reasonable, and strong operability, make efficiency is high.The saury sheet nutrient health made, the fresh alcohol of taste, unique flavor, heavy flavour of vinegar fragrance, safety and sanitation, long shelf-life, eat something rare instant.

Claims (1)

1. eat something rare a processing method for saury sheet, it 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 the freezer of less than-18 DEG C and stores, for subsequent use;
2, thaw by saury raw material adopt concentration be 2 ~ 3% saline sook thaw, after thawing, the central temperature of fish body controls at-3 ~-5 DEG C;
3, scale, decaptitate and the fish scale that fish surface adheres to cleaned out along afterbody to cephalad direction by the saury cutter after thawing, then its head is excised;
4, hack, the saury cutter after decaptitating be cut into head from the afterbody of fish body along its vertebra by segment, fish body is separated with vertebra, gills, fish blood and impurity, and fish body cutter carried out segment make fillet;
The fillet of cutting adopt flowing water to clean up by 5, cleaning, draining, are placed on moisture content draining rack draining fillet surface;
6, flood and tasty fillet after draining are put into the good baste of pre-coordination, control baste temperature below 10 degree, flood tasty 10 ~ 30 minutes; Wherein, described fillet and the weight ratio of baste are 1: 1 ~ 3; Described baste is allocated by weight percentage by following component to form: 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 the water soaking sea-tangle of employing 60 DEG C, more concentrated leachate is made;
7, quick-frozen by soak tasty after fillet send into temperature be carry out fast frozen in the mono-frozen machine of less than-35 DEG C, the central temperature of the fillet after freezing controls below-18 DEG C;
8, check, pack the fillet after by quick-frozen and test one by one, after vacuum packaging, carry out metal detection by metal detector, detect qualified after enter in-18 DEG C of freezers to store.
CN201310448265.3A 2013-09-27 2013-09-27 Processing method for pacific saury slices eaten raw Active CN103549495B (en)

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Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105495161A (en) * 2014-09-26 2016-04-20 曾侃 Saury sausage and preparation method thereof
CN105054122A (en) * 2015-08-18 2015-11-18 蓬莱京鲁渔业有限公司 Seasoned saury bunch

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CN101803758A (en) * 2010-03-09 2010-08-18 中国水产科学研究院黄海水产研究所 Making method of turbot seasoning tablet
CN102986827A (en) * 2012-06-04 2013-03-27 三伊水产株式会社 Sashimi cryopreservation method
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