CN103798842A - Preparation method of instant fish fillet - Google Patents
Preparation method of instant fish fillet Download PDFInfo
- Publication number
- CN103798842A CN103798842A CN201210446875.5A CN201210446875A CN103798842A CN 103798842 A CN103798842 A CN 103798842A CN 201210446875 A CN201210446875 A CN 201210446875A CN 103798842 A CN103798842 A CN 103798842A
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- CN
- China
- Prior art keywords
- fillet
- preparation
- parts
- instant
- sterilization
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- 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.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of instant fish fillet, and the preparation method includes material preparation, conditioning, flavouring, pre steaming, sterilization and packaging. The preparation method fully overcomes the defects that fish is difficult to process and troublesome to eat, and original flavor of the fish can be fully maintained by use of the way of steaming, taste and mouth feel acceptable to broad masses of consumers can be achieved, the own value is enhanced, and the preparation method is a unique processing technology in the field of aquatic product processing.
Description
Technical field
The preparation method who the present invention relates to a kind of instant fillet, belongs to food processing technology field.
Background technology
At present, fish mainly contain the method for raw fish frozen-pack and the method for seasoned as the processing of food.A kind of front method is only confined to simple raw material processing, is not easy to people and buys and eat, and has seriously hindered the Sales Channel of fish; Though a kind of rear method becomes simply people edible fishes, does not focus on the quality of fish itself, fried method has been destroyed the delicate flavour of fish itself, and additive is also many.
Summary of the invention
The present invention is directed to the deficiencies in the prior art, a kind of preparation method of fillet that can be instant for people is provided.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: a kind of preparation method of instant fillet,
Comprise the following steps:
1) get the raw materials ready: choose the bright cunning of outward appearance, the strong fresh live fish (fresh-water fishes or ocean fish) of activity, the tail of decaptitating, internal organ, clean up; ;
2) conditioning: processing clean fish section, the fillet that obtain handling well;
3) tasty: by weight, to get 80～100 parts of steps 2) fillet of gained put into airtight gas tank, and add and soak taste liquid, extract gas in tank, make Vacuum Pressure reach 0.05～0.09MPa, 20～50 ℃ of temperature, fully permeate 3～10 minutes, carry out seasoning;
4) steam in advance: the fillet after seasoning are steamed in advance, and the fillet piece after pre-steaming is cooled to 20～25 ℃;
5) pack cooled fillet into packaging bag, sterilization;
6) in the packaging bag of the fillet after sterilization, be filled with nitrogen, sealing.
The present invention has fully overcome fish and has been difficult for processing, eating the shortcoming bothering, and utilize the mode of steaming fully to retain the original delicate flavour of fish, can reach and allow all receptible taste and mouthfeels of consumers in general, promote the value of himself, be a unique process technology in aquatic products processing field.
The specific embodiment
Below principle of the present invention and feature are specifically described, example, only for explaining the present invention, is not intended to limit scope of the present invention.
Embodiment mono-
Choose the bright cunning of outward appearance, the strong fresh live fish (fresh-water fishes or ocean fish) of activity, the tail of decaptitating, internal organ, clean up; Be cut into processing clean fish the fillet that long 5cm, wide 3cm, thickness are 0.5cm; Get 80 parts of fillet and put into airtight gas tank, and add and soak taste liquid, wherein 4 parts, soy sauce, 5 parts of cumins, 2 parts of D-sorbites, 3 parts of yellow rice wine, 4 parts of sugar, 0.2 part of Tea Polyphenols; Extract gas in tank, make Vacuum Pressure reach 0.09MPa, 40 ℃ of temperature, fully permeate 8 minutes, carry out seasoning; By pre-the steaming 10 minutes in the water of 90 ℃ of the fillet after seasoning; Fillet piece after pre-steaming is cooled to 20 ℃; Pack cooled fillet into packaging bag, use microwave sterilization machine 100 ℃ of temperature, sterilization 30 seconds; Be 98% nitrogen to being filled with concentration in the packaging bag of the fillet after sterilization, sealing.
Embodiment bis-
Choose the bright cunning of outward appearance, the strong fresh live fish (fresh-water fishes or ocean fish) of activity, the tail of decaptitating, internal organ, clean up; Be cut into processing clean fish the fillet that long 5cm, wide 3.5cm, thickness are 0.6cm; Get 100 parts of fillet and put into airtight gas tank, and add and soak taste liquid, wherein 5 parts, soy sauce, 4 parts of cumins, 3 parts of D-sorbites, 4 parts of yellow rice wine, 3 parts of sugar, 0.2 part of Tea Polyphenols; Extract gas in tank, make Vacuum Pressure reach 0.08MPa, 30 ℃ of temperature, fully permeate 5 minutes, carry out seasoning; By pre-the steaming 8 minutes in the water of 95 ℃ of the fillet after seasoning; Fillet piece after pre-steaming is cooled to 23 ℃; Pack cooled fillet into packaging bag, use microwave sterilization machine 102 ℃ of temperature, sterilization 40 seconds; Be 95% nitrogen to being filled with concentration in the packaging bag of the fillet after sterilization, sealing.
The above-mentioned instant fillet that make, the examination and test of products meets commercial sterilization standard, can lucifuge normal temperature storage 8 months, and can open instantly, and mouthfeel is soft, fresh good to eat.
Embodiment tri-
Choose the bright cunning of outward appearance, the strong fresh live fish (fresh-water fishes or ocean fish) of activity, the tail of decaptitating, internal organ, clean up; Be cut into processing clean fish the fillet that long 5.5cm, wide 3.8cm, thickness are 0.55cm; Get 90 parts of fillet and put into airtight gas tank, and add and soak taste liquid, wherein 6 parts, soy sauce, 3 parts of cumins, 2 parts of D-sorbites, 3 parts of yellow rice wine, 4 parts of sugar, 0.2 part of Tea Polyphenols; Extract gas in tank, make Vacuum Pressure reach 0.06MPa, temperature 50 C, fully permeates 5 minutes, carries out seasoning; By pre-the steaming 5 minutes in the water of 95 ℃ of the fillet after seasoning; Fillet piece after pre-steaming is cooled to 21 ℃; Pack cooled fillet into packaging bag, use microwave sterilization machine 98 ℃ of temperature, sterilization 45 seconds; Be 98% nitrogen to being filled with concentration in the packaging bag of the fillet after sterilization, sealing.
The above-mentioned instant fillet that make, the examination and test of products meets commercial sterilization standard, can lucifuge normal temperature storage 8 months, and can open instantly, and mouthfeel is soft, fresh good to eat.
Embodiment tetra-
Choose the bright cunning of outward appearance, the strong fresh live fish (fresh-water fishes or ocean fish) of activity, the tail of decaptitating, internal organ, clean up; Be cut into processing clean fish the fillet that long 6cm, wide 3.5cm, thickness are 0.5cm; Get 50 parts of fillet and put into airtight gas tank, and add and soak taste liquid, wherein 3 parts, soy sauce, 3 parts of cumins, 2 parts of D-sorbites, 2.5 parts of yellow rice wine, 1.5 parts of sugar, 0.08 part of Tea Polyphenols; Extract gas in tank, make Vacuum Pressure reach 0.08MPa, 30 ℃ of temperature, fully permeate 5 minutes, carry out seasoning; By pre-the steaming 8 minutes in the water of 101 ℃ of the fillet after seasoning; Fillet piece after pre-steaming is cooled to 20 ℃; Pack cooled fillet into packaging bag, use microwave sterilization machine 100 ℃ of temperature, sterilization 38 seconds; Be 99% nitrogen to being filled with concentration in the packaging bag of the fillet after sterilization, sealing.
The above-mentioned instant fillet that make, the examination and test of products meets commercial sterilization standard, can lucifuge normal temperature storage 8 months, and can open instantly, and mouthfeel is soft, fresh good to eat.
The foregoing is only preferred embodiment of the present invention, in order to limit the present invention, within the spirit and principles in the present invention not all, any modification of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (7)
1. a preparation method for instant fillet, is characterized in that, comprises the following steps:
1) get the raw materials ready: choose the bright cunning of outward appearance, the strong fresh live fish (fresh-water fishes or ocean fish) of activity, the tail of decaptitating, internal organ, clean up; ;
2) conditioning: processing clean fish section, the fillet that obtain handling well;
3) tasty: by weight, to get 80～100 parts of steps 2) fillet of gained put into airtight gas tank, and add and soak taste liquid, extract gas in tank, make Vacuum Pressure reach 0.05～0.09MPa, 20～50 ℃ of temperature, fully permeate 3～10 minutes, carry out seasoning;
4) steam in advance: the fillet after seasoning are steamed in advance, and the fillet piece after pre-steaming is cooled to 20～25 ℃;
5) pack cooled fillet into packaging bag, sterilization;
6) in the packaging bag of the fillet after sterilization, be filled with nitrogen, sealing.
2. the preparation method of instant fillet according to claim 1, is characterized in that, described step 2) in fillet size for long 5～6cm, wide 2～3cm, thickness be 0.5～0.6cm.
3. the preparation method of instant fillet according to claim 1, it is characterized in that, the taste liquid that soaks in described step 3) is made up of following raw material in the percentage composition of the gross weight of soaking taste liquid: 4～6 parts, soy sauce, 4～5 parts of cumins, 2～3 parts of D-sorbites, 3～5 parts of yellow rice wine, 3～4 parts of sugar, 0.1～0.2 part of Tea Polyphenols.
4. the preparation method of instant fillet according to claim 1, is characterized in that, the condition of the pre-steaming in described step 4) is 90～95 ℃ of water temperatures, steamed 8～15 minutes.
5. the preparation method of instant fillet according to claim 1, is characterized in that, the packaging bag in described step 5) is combined high temperature plastic packaging bag.
6. the preparation method of instant fillet according to claim 1, is characterized in that, the sterilization in described step 6) is for utilizing microwave sterilization machine 95～103 ℃ of temperature, sterilization 20～50 seconds.
7. the preparation method of instant fillet according to claim 1, is characterized in that, the nitrogen being filled with in described step 6) is: more than 95% gas of the long-pending percent concentration of nitrogenous gas.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210446875.5A CN103798842A (en) | 2012-11-11 | 2012-11-11 | Preparation method of instant fish fillet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210446875.5A CN103798842A (en) | 2012-11-11 | 2012-11-11 | Preparation method of instant fish fillet |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103798842A true CN103798842A (en) | 2014-05-21 |
Family
ID=50696613
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210446875.5A Pending CN103798842A (en) | 2012-11-11 | 2012-11-11 | Preparation method of instant fish fillet |
Country Status (1)
| Country | Link |
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| CN (1) | CN103798842A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223194A (en) * | 2014-09-22 | 2014-12-24 | 江苏中洋集团股份有限公司 | Preparation method for black pepper sturgeon fillet |
| CN104770762A (en) * | 2015-04-27 | 2015-07-15 | 合肥不老传奇保健科技有限公司 | Persimmon paste sliced fish capable of regenerating body fluid and dispelling melancholy and preparation method thereof |
| CN104856109A (en) * | 2015-04-27 | 2015-08-26 | 合肥不老传奇保健科技有限公司 | Pomegranate papaya flesh uncooked fish slices for promoting digestion and preparation method thereof |
| CN104856110A (en) * | 2015-04-27 | 2015-08-26 | 合肥不老传奇保健科技有限公司 | Truffle licorice fresh fish slices and preparation method thereof |
| CN106509701A (en) * | 2016-11-17 | 2017-03-22 | 四川农业大学 | Making method of flavored schizothorax prenanti blocks |
-
2012
- 2012-11-11 CN CN201210446875.5A patent/CN103798842A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223194A (en) * | 2014-09-22 | 2014-12-24 | 江苏中洋集团股份有限公司 | Preparation method for black pepper sturgeon fillet |
| CN104770762A (en) * | 2015-04-27 | 2015-07-15 | 合肥不老传奇保健科技有限公司 | Persimmon paste sliced fish capable of regenerating body fluid and dispelling melancholy and preparation method thereof |
| CN104856109A (en) * | 2015-04-27 | 2015-08-26 | 合肥不老传奇保健科技有限公司 | Pomegranate papaya flesh uncooked fish slices for promoting digestion and preparation method thereof |
| CN104856110A (en) * | 2015-04-27 | 2015-08-26 | 合肥不老传奇保健科技有限公司 | Truffle licorice fresh fish slices and preparation method thereof |
| CN106509701A (en) * | 2016-11-17 | 2017-03-22 | 四川农业大学 | Making method of flavored schizothorax prenanti blocks |
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Application publication date: 20140521 |