CN103653054A

CN103653054A - Preparation technology of instant half-dry chub blocks

Info

Publication number: CN103653054A
Application number: CN201310736614.1A
Authority: CN
Inventors: 王俪燕
Original assignee: TIANJIN ZHIYUAN TECHNOLOGY DEVELOPMENT Co Ltd
Current assignee: TIANJIN ZHIYUAN TECHNOLOGY DEVELOPMENT Co Ltd
Priority date: 2013-12-29
Filing date: 2013-12-29
Publication date: 2014-03-26

Abstract

The invention discloses a preparation technology of instant half-dry chub blocks. Fresh chubs are used as a main raw material, influences on product quality caused by key steps such as pickling liquid concentration, pickling time, stewing and dewatering time, drying ways are researched, research results show that optimal processing technology conditions for half-dry chub blocks are as follows: pickling chub blocks in a 7-percent salt pickling liquid for 1.5h, then fishing out and draining, digesting in a digester for 10 min, soaking into a seasoning liquid for 2h, fishing out and draining, carrying out twice drying, firstly drying at a temperature of 35 DEG C for 1h, then drying at a temperature of 45 DEG C for 1h after 0.5h of standing, and then steaming, so as to obtain the instant half-dry chub blocks which are even in texture and rich in flavor and are delicious and palatable. According to the preparation technology, freshwater fish resources are fully used, the comprehensive utilization level of the chubs is improved, and a novel way is explored.

Description

The preparation technology of instant half-dried silver carp piece

Technical field

The present invention relates to aquatic products production field, particularly a kind of preparation technology of instant half-dried silver carp piece.

Background technology

In the production of traditional seasoned, in order to prevent product moldy metamorphism in storage, the moisture of seasoned is controlled at 20% conventionally, processing technology is although it is so simple, with low cost and contribute to long-term preservation, but because the texture characteristic of meat products is closely related with moisture, moisture is too low, has seriously reduced the soft exquisiteness that the flesh of fish itself has and has easily chewed digestible characteristic, is especially unsuitable for the elderly and children edible.In order both to make the moisture in fillet high as much as possible, thereby the mouthfeel increasing while eating can extend the shelf life again simultaneously, meet the needs of storehouse storage and consumption market, people oneself start sight to be gathered in the Research on processing technology of half dry type aquatic products of high added value, existing the preparation technology of instant half-dried silver carp piece proposed to concrete scheme.

Summary of the invention

To the object of the invention is in order addressing the above problem, to have prepared instant half-dried silver carp piece.

Realizing above-mentioned purpose technical scheme of the present invention is, silver carp piece is pickled 1.5h in 7% salt pickling liquid, pull out and drain away the water, boiling 10min in digester, be placed on again and in baste, flood 2h and pick up and drain, carry out again two-stage drying, at 35 ℃, dry 1h, after placement 0.5h, at 45 ℃, dry 1h again.After cooking, make homogeneous, with rich flavor, the instant half-dried silver carp piece that fresh perfume (or spice) is agreeable to the taste.

Raw material described in technical process is processed, and fresh fish should be cleaned fish surface silt, mucus and impurity etc., removes fish scale, the cheek, internal organ, cleans up, and after draining, quoteds in broken sentences, and is cut into the approximately fish piece of 4 * 2cm.

To pickling described in technical process, adopt salt solution infusion process pickled, room temperature is 15 ℃, under suitable curing condition, under (pickling liquid concentration, salting period), pickles, and then picks up and drains.

To the boiling described in technical process, after draining away the water, pickled silver carp piece putting into digester, and water proof boiling makes it suitable dehydration.

Seasoning dipping to described in technical process, is first placed on spice water in pot, adds white sugar, soy sauce, refined salt, while boiling, stirs, and after boiling dissolving, again with monosodium glutamate, stirs evenly after letting cool and adds yellow rice wine 10ml standby.Silver carp piece is placed in baste and floods 2h after dehydration, picks up and drains.

To the oven dry described in technical process, the silver carp piece after seasoning is taken out and drained away the water, be placed in drying box and dry.

To the pack described in technical process, vacuum seal, every bag of 30g silver carp piece, with vacuum sealer sealing, during vacuum seal, vacuum degree control is in the scope of 0.06～0.1MPa.

The instant half-dried silver carp piece that utilizes technical scheme of the present invention to produce, profitable being in containing the materials such as higher animal protein and calcium, phosphorus and vitamin A, vitamin B1, vitamin D, vitamin B2, easily for human body is digested and assimilated, because flesh of fish muscle fibre is thinner, containing more solubility plastic material, structurally flexible, easily chews digestion, thereby it is edible to be more suitable for patient, the elderly and children; Also contain the distinctive multiple unrighted acid of aquatic animal, it can reduce cholesterol and triglycerides, prevents blood clotting, and prevention coronary heart disease and cerebral hemorrhage are had to good effect; Processing technology is simple, with low cost, is convenient for carrying edible.

The specific embodiment

The technological process of production of instant half-dried silver carp piece is as follows:

(7%, 1.5h → boiling (10min) → seasoning dipping (2h) → drain → dry (two sections) → vacuum packaging → finished product → sale is processed → pickled to raw material

Described spice water method for making, gets fennel, Chinese prickly ash, cassia bark 10g, Paprika 70g, and cloves 25g, cleans and adds water 3L boiling 1.5h left and right, by filtered through gauze, removes slag, then adds to 1L standby with boiling water.

One section of temperature oven drying method and two sections of temperature oven drying methods in baking process, have been set, the former initial temperature of baking is too high, fish piece surface color is dimmed, quality hardening, make the moisture of fish piece inside be diffused into fully surface, cause the water content in fish piece still to exceed outside critical field; The latter has adopted gradient increased temperature, and segmentation is dried, and not only can avoid fish piece surface crust, be conducive to internal moisture and be able to sufficient diffusion, but also can obtain homogeneous, the instant half-dried silver carp piece of delicious flavour.

The moisture of bio-tissue can be divided into Free water by its existence and in conjunction with water, wherein major part is Free water.Free water is in order to carry nutrient and metabolite, and can safeguard electrolyte balance and regulate osmotic pressure.In conjunction with water, can form hydrogen bond with the carboxyl of protein and carbohydrate, hydroxyl, amino etc.Therefore, the position water content that protein content is high is high, generally fish dorsal meat is higher than the protein content of dark-coloured meat than top layer meat, common meat than the back of the body meat of close head, internal layer meat than belly, afterbody meat, because protein has strong hydrophily, so water content is relatively high.

Technique scheme has only embodied the optimal technical scheme of technical solution of the present invention, and the technical work personnel of the art have all embodied principle of the present invention to some changes that wherein some formula may be made, within belonging to protection scope of the present invention.

Claims

1. the preparation technology of instant half-dried silver carp piece, it is characterized in that: silver carp piece is pickled 1.5h in 7% salt pickling liquid, pull out and drain away the water, boiling 10min in digester, be placed on again and in baste, flood 2h and pick up and drain, then carry out two-stage drying, at 35 ℃, dry 1h, after placing 0.5h, at 45 ℃, dry 1h again, technological process be raw material process → pickle → boiling → seasoning floods → drains → oven dry → vacuum packaging → finished product.

2. the preparation technology of instant half-dried silver carp piece according to claim 1, it is characterized in that: described pickles, adopt salt solution infusion process pickled, room temperature is 15 ℃, under suitable curing condition, under (pickling liquid concentration 7%, salting period 1.5h), pickle, then pick up and drain.

3. the preparation technology of instant half-dried silver carp piece according to claim 1, is characterized in that: described boiling, and after draining away the water, pickled silver carp piece putting into digester 10min, and water proof boiling makes it suitable dehydration.

4. the preparation technology of instant half-dried silver carp piece according to claim 1, it is characterized in that: described seasoning dipping, first spice water is placed in pot, add white sugar, soy sauce, refined salt, while boiling, stir, after boiling dissolving, again with monosodium glutamate, stir evenly after letting cool and add yellow rice wine 10ml standby, silver carp piece is placed in baste and floods 2h after dehydration, picks up and drains.

5. the preparation technology of instant half-dried silver carp piece according to claim 1, is characterized in that: described oven dry, and the silver carp piece after seasoning is taken out and drained away the water, be placed in drying box and dry.

6. the preparation technology of instant half-dried silver carp piece according to claim 5, is characterized in that: in baking process, set one section of temperature oven drying method and two sections of temperature oven drying methods.