CN103750406A - Processing method of fish slices - Google Patents
Processing method of fish slices Download PDFInfo
- Publication number
- CN103750406A CN103750406A CN201310709897.0A CN201310709897A CN103750406A CN 103750406 A CN103750406 A CN 103750406A CN 201310709897 A CN201310709897 A CN 201310709897A CN 103750406 A CN103750406 A CN 103750406A
- Authority
- CN
- China
- Prior art keywords
- fillet
- sheet
- rinsing
- seasoning
- fish
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 24
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 15
- 238000001035 drying Methods 0.000 claims abstract description 10
- 238000012545 processing Methods 0.000 claims abstract description 8
- 235000013372 meat Nutrition 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- 238000001125 extrusion Methods 0.000 claims description 14
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 8
- 235000011613 Pinus brutia Nutrition 0.000 claims description 8
- 241000018646 Pinus brutia Species 0.000 claims description 8
- 239000000835 fiber Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 241001330002 Bambuseae Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 210000001015 abdomen Anatomy 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 230000008595 infiltration Effects 0.000 claims description 3
- 238000001764 infiltration Methods 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 210000004400 mucous membrane Anatomy 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000012805 post-processing Methods 0.000 claims description 3
- 235000020989 red meat Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000004061 bleaching Methods 0.000 abstract 1
- 238000001514 detection method Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 description 4
- 241000252230 Ctenopharyngodon idella Species 0.000 description 1
- 241000252233 Cyprinus carpio Species 0.000 description 1
- 241001596950 Larimichthys crocea Species 0.000 description 1
- 241001274979 Selenotoca multifasciata Species 0.000 description 1
- 241000607056 Stenodus leucichthys Species 0.000 description 1
- 241000404975 Synchiropus splendidus Species 0.000 description 1
- 241001125843 Trichiuridae Species 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 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
- 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
- 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
- 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)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a processing method of fish slices and belongs to the field of processing of aquatic products. The processing method is characterized by comprising the following processing steps: material sorting, slicing, bleaching, seasoning, spreading, drying, peeling, baking, rolling, loosening, sterilization, detection, package and finished product. The processing method disclosed by the invention has the beneficial effects that the problem of difficult storage of fresh fish meat is solved, the nutrition is rich, the taste is fresh and unique and the fish slices are convenient.
Description
Technical field
The present invention relates to food processing field, especially relate to a kind of processing method of fillet.
Background technology
The kind of fish is a lot, and main inconnu comprises carp, grass carp, crucian, mandarin fish etc., and fish comprises yellow croaker, hairtail, butterfish etc.They all have fine and tender taste deliciousness, nutritious feature, are the good sources of some vitamins, mineral matter.
The fresh flesh of fish is nutritious, but not resistance to storage, and spinosity in flesh of fish when edible, and inconvenient child old man is edible, and the flesh of fish is thinly sliced, and uses some manufacturing process, can solve the not problem of resistance to storage of the flesh of fish, and instant edible.
Summary of the invention
The object of the invention is to solve the problem that the fresh flesh of fish is difficult for storage, provide a kind of nutritious, taste fresh uniqueness, the processing method of the fillet of instant edible.
The present invention solves the technical scheme that its technical problem takes:
A processing method for fillet, is characterized in that: adopt raw material to arrange, cut open sheet, rinsing, seasoning, stand sheet, oven dry, peel, baking, roll extrusion and draw the processing process of pine, sterilizing, check, packing, finished product, concrete operation step is as follows:
(1) raw material processing: by fresh fish decaptitate, skin, internal organ;
(2) cut open sheet: fish body is cleaned and cutd open sheet, and cuing open sheet cutter is flat thin long and narrow sharp knife, and cutter cuts open to shoulder from fish tail end, cut open after sheet mucous membrane, big bone, tail, abdomen, dorsal fin, disintegrating slag and root red meat, impurity, extravasated blood meat fillet are removed;
(3) rinsing: fillet are packed in basket, be placed on rinsing frame, circulation rinsing, rinsing 3-5 hour, by the good fillet of rinsing, pulls out and is placed on draining in bamboo basket;
(4) seasoning: by 50 kilograms of fillet, filling a prescription is: white granulated sugar 5%-6%, refined salt 1.5%-2%, monosodium glutamate 1%-8%, after turning by hand evenly, the standing 1-1.5 hour that pickles, turned 1 time every half an hour, and temperature is controlled at 13-17 ℃;
(5) stand sheet: the fillet after seasoning infiltration, be spread out in to dry on curtain and dry, while putting, sheet and sheet spacing are wanted closely, and sheet shape is neatly floating, makes full wafer consistency of thickness, and flesh of fish fiber pattern wants consistent;
(6) dry: the fillet after seasoning, adopt drying machine drying, the beginning temperature of dryer should be controlled at 30-35 ℃, and hot blast inlet temperature is controlled at 38-42 ℃;
(7) peel: the fillet after oven dry, take off from drying curtain in time;
(8) baking: raw seasoning dry plate is spread on baking machine and toasted, and temperature is controlled at 160-180 ℃, and from being fed to discharging, material moves with uniform velocity in baking machine, and overall process needs 1-2 minute;
(9) pine is drawn in roll extrusion: fillet after baking while hot in roller press roll extrusion draw pine, temperature is at 76-82 ℃, the water content 25%-28% of fillet during roll extrusion makes goods meat fiber evenly loose after roll extrusion;
(10) post processing: sterilization, check, pack, be finished product.
Beneficial effect: the fresh flesh of fish of the present invention is difficult for the problem of storage, provides a kind of nutritious, taste fresh uniqueness, the processing method of the fillet of instant edible.
The specific embodiment
embodiment 1:
A processing method for fillet, concrete operation step is as follows:
(1) raw material processing: by fresh fish decaptitate, skin, internal organ;
(2) cut open sheet: fish body is cleaned and cutd open sheet, and cuing open sheet cutter is flat thin long and narrow sharp knife, and cutter cuts open to shoulder from fish tail end, cut open after sheet mucous membrane, big bone, tail, abdomen, dorsal fin, disintegrating slag and root red meat, impurity, extravasated blood meat fillet are removed;
(3) rinsing: fillet are packed in basket, be placed on rinsing frame, circulation rinsing, rinsing 3-5 hour, by the good fillet of rinsing, pulls out and is placed on draining in bamboo basket;
(4) seasoning: by 50 kilograms of fillet, filling a prescription is: white granulated sugar 5%-6%, refined salt 1.5%-2%, monosodium glutamate 1%-8%, after turning by hand evenly, the standing 1-1.5 hour that pickles, turned 1 time every half an hour, and temperature is controlled at 13-17 ℃;
(5) stand sheet: the fillet after seasoning infiltration, be spread out in to dry on curtain and dry, while putting, sheet and sheet spacing are wanted closely, and sheet shape is neatly floating, makes full wafer consistency of thickness, and flesh of fish fiber pattern wants consistent;
(6) dry: the fillet after seasoning, adopt drying machine drying, the beginning temperature of dryer should be controlled at 30-35 ℃, and hot blast inlet temperature is controlled at 38-42 ℃;
(7) peel: the fillet after oven dry, take off from drying curtain in time;
(8) baking: raw seasoning dry plate is spread on baking machine and toasted, and temperature is controlled at 160-180 ℃, and from being fed to discharging, material moves with uniform velocity in baking machine, and overall process needs 1-2 minute;
(9) pine is drawn in roll extrusion: fillet after baking while hot in roller press roll extrusion draw pine, temperature is at 76-82 ℃, during roll extrusion, the water content of fillet, at 20%-25%, makes goods meat fiber evenly loose after roll extrusion;
(10) post processing: sterilization, check, pack, be finished product.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. a processing method for fillet, is characterized in that: adopt raw material to arrange, cut open sheet, rinsing, seasoning, stand sheet, oven dry, peel, baking, roll extrusion and draw the processing process of pine, sterilizing, check, packing, finished product, concrete operation step is as follows:
(1) raw material processing: by fresh fish decaptitate, skin, internal organ;
(2) cut open sheet: fish body is cleaned and cutd open sheet, and cuing open sheet cutter is flat thin long and narrow sharp knife, and cutter cuts open to shoulder from fish tail end, cut open after sheet mucous membrane, big bone, tail, abdomen, dorsal fin, disintegrating slag and root red meat, impurity, extravasated blood meat fillet are removed;
(3) rinsing: fillet are packed in basket, be placed on rinsing frame, circulation rinsing, rinsing 3-5 hour, by the good fillet of rinsing, pulls out and is placed on draining in bamboo basket;
(4) seasoning: by 50 kilograms of fillet, filling a prescription is: white granulated sugar 5%-6%, refined salt 1.5%-2%, monosodium glutamate 1%-8%, after turning by hand evenly, the standing 1-1.5 hour that pickles, turned 1 time every half an hour, and temperature is controlled at 13-17 ℃;
(5) stand sheet: the fillet after seasoning infiltration, be spread out in to dry on curtain and dry, while putting, sheet and sheet spacing are wanted closely, and sheet shape is neatly floating, makes full wafer consistency of thickness, and flesh of fish fiber pattern wants consistent;
(6) dry: the fillet after seasoning, adopt drying machine drying, the beginning temperature of dryer should be controlled at 30-35 ℃, and hot blast inlet temperature is controlled at 38-42 ℃;
(7) peel: the fillet after oven dry, take off from drying curtain in time;
(8) baking: raw seasoning dry plate is spread on baking machine and toasted, and temperature is controlled at 160-180 ℃, and from being fed to discharging, material moves with uniform velocity in baking machine, and overall process needs 1-2 minute;
(9) pine is drawn in roll extrusion: fillet after baking while hot in roller press roll extrusion draw pine, temperature is at 76-82 ℃, the water content 25%-28% of fillet during roll extrusion makes goods meat fiber evenly loose after roll extrusion;
(10) post processing: sterilization, check, pack, be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310709897.0A CN103750406A (en) | 2013-12-22 | 2013-12-22 | Processing method of fish slices |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310709897.0A CN103750406A (en) | 2013-12-22 | 2013-12-22 | Processing method of fish slices |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103750406A true CN103750406A (en) | 2014-04-30 |
Family
ID=50517859
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310709897.0A Pending CN103750406A (en) | 2013-12-22 | 2013-12-22 | Processing method of fish slices |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103750406A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851932A (en) * | 2016-04-19 | 2016-08-17 | 柳州市文峰养殖场 | Production process of dried freshwater fish |
| CN105876675A (en) * | 2016-04-19 | 2016-08-24 | 柳州市文峰养殖场 | Automatic production method of dried freshwater fish |
| CN105901569A (en) * | 2016-04-19 | 2016-08-31 | 柳州市文峰养殖场 | Production method of air-drying-pickling dried fish |
| CN106889500A (en) * | 2017-04-17 | 2017-06-27 | 安徽省雷氏农业科技有限公司 | A kind of method of salmon piece processing and fabricating |
| CN113729145A (en) * | 2021-09-10 | 2021-12-03 | 青岛市食品药品检验研究院（青岛市药品不良反应监测中心、青岛市实验动物和动物实验中心） | Method for reducing nitrosamines in water products |
-
2013
- 2013-12-22 CN CN201310709897.0A patent/CN103750406A/en active Pending
Non-Patent Citations (2)
| Title |
|---|
| 刘学浩: "珍味烤鱼片冷藏工艺的研制", 《2006年山东省制冷空调学术年会"格力杯"优秀论文集》 * |
| 王靖雯: "珍味鱼片加工技术", 《农村实用技术》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851932A (en) * | 2016-04-19 | 2016-08-17 | 柳州市文峰养殖场 | Production process of dried freshwater fish |
| CN105876675A (en) * | 2016-04-19 | 2016-08-24 | 柳州市文峰养殖场 | Automatic production method of dried freshwater fish |
| CN105901569A (en) * | 2016-04-19 | 2016-08-31 | 柳州市文峰养殖场 | Production method of air-drying-pickling dried fish |
| CN106889500A (en) * | 2017-04-17 | 2017-06-27 | 安徽省雷氏农业科技有限公司 | A kind of method of salmon piece processing and fabricating |
| CN113729145A (en) * | 2021-09-10 | 2021-12-03 | 青岛市食品药品检验研究院（青岛市药品不良反应监测中心、青岛市实验动物和动物实验中心） | Method for reducing nitrosamines in water products |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140430 |