CN103844281A - Method of preparing fish cream with different jelly strengths by tilapia mossambica leftovers - Google Patents
Method of preparing fish cream with different jelly strengths by tilapia mossambica leftovers Download PDFInfo
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- CN103844281A CN103844281A CN201410084754.XA CN201410084754A CN103844281A CN 103844281 A CN103844281 A CN 103844281A CN 201410084754 A CN201410084754 A CN 201410084754A CN 103844281 A CN103844281 A CN 103844281A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 107
- 238000000034 method Methods 0.000 title claims abstract description 25
- 241000276701 Oreochromis mossambicus Species 0.000 title claims abstract description 21
- 235000021190 leftovers Nutrition 0.000 title claims abstract description 16
- 239000006071 cream Substances 0.000 title abstract 2
- 235000015110 jellies Nutrition 0.000 title abstract 2
- 239000008274 jelly Substances 0.000 title abstract 2
- 235000013372 meat Nutrition 0.000 claims abstract description 67
- 238000003756 stirring Methods 0.000 claims abstract description 16
- 238000007710 freezing Methods 0.000 claims abstract description 13
- 230000008014 freezing Effects 0.000 claims abstract description 13
- 238000005303 weighing Methods 0.000 claims abstract description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 238000012545 processing Methods 0.000 claims description 15
- 241000276707 Tilapia Species 0.000 claims description 14
- 229910052742 iron Inorganic materials 0.000 claims description 14
- 239000002002 slurry Substances 0.000 claims description 14
- 239000002994 raw material Substances 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 239000002184 metal Substances 0.000 claims description 11
- 229910052751 metal Inorganic materials 0.000 claims description 11
- 230000008569 process Effects 0.000 claims description 11
- 210000000988 bone and bone Anatomy 0.000 claims description 9
- 229920002261 Corn starch Polymers 0.000 claims description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 8
- 230000002528 anti-freeze Effects 0.000 claims description 8
- 239000008120 corn starch Substances 0.000 claims description 8
- 229940099112 cornstarch Drugs 0.000 claims description 8
- 239000008103 glucose Substances 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 239000012188 paraffin wax Substances 0.000 claims description 8
- 238000007747 plating Methods 0.000 claims description 8
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 8
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 claims description 8
- 238000004321 preservation Methods 0.000 claims description 7
- 229910001220 stainless steel Inorganic materials 0.000 claims description 7
- 239000010935 stainless steel Substances 0.000 claims description 7
- 239000000126 substance Substances 0.000 claims description 6
- 238000007667 floating Methods 0.000 claims description 5
- 208000015181 infectious disease Diseases 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 238000001514 detection method Methods 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 3
- 238000006424 Flood reaction Methods 0.000 claims description 2
- 210000001015 abdomen Anatomy 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 239000002893 slag Substances 0.000 claims description 2
- 210000001835 viscera Anatomy 0.000 claims description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000007798 antifreeze agent Substances 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000005057 refrigeration Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 31
- 230000008901 benefit Effects 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 235000019465 surimi Nutrition 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- 239000002421 finishing Substances 0.000 description 2
- 239000013505 freshwater Substances 0.000 description 2
- 230000008676 import Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 241000534669 Albula vulpes Species 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 241001098054 Pollachius pollachius Species 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 210000000746 body region Anatomy 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000015168 fish fingers Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 238000009318 large scale farming Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000314 lubricant Substances 0.000 description 1
- 239000010813 municipal solid waste Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 239000002351 wastewater 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; 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
Abstract
The invention discloses a method of preparing fish cream with different jelly strengths by tilapia mossambica leftovers. The method comprises the following steps: separating and collecting the tilapia mossambica leftovers, separating meat and dehydrating, adding an antifreeze agent for stirring, packaging frozen pieces after weighing, freezing, unfreezing, detecting and storing in a refrigeration house. The method disclosed by the invention breaks through a conventional treatment way of the tilapia mossambica leftovers, adopts different treatment means for different parts, enriches types of minced fillet varieties, and provides various matches and choices for producing minced fillet products of different grades; meanwhile, the method is beneficial to sufficient utilization of fish meat at different parts and concentrated removal and covering of smelly matters.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of leftovers of tilapia and make the method that different gel strength fishes are starched.
Technical background
The Tilapia mossambica origin of China's Mainland starts from the 50's of last century, the 80's started to form large-scale farming, now form good cultivation processing system, the Tilapia mossambica output of China ranks first in the world for many years, Tilapia mossambica has become China's the most competitive advantage outlet aquatic products, and culturing area mainly concentrates on Guangdong, Guangxi, Hainan, Fujian and Shandong.The processing of Tilapia mossambica is mainly to freeze Tilapia Fillet, in the process of processing Tilapia Fillet, produce a large amount of accessory substances, according to incompletely statistics, by-products content in Tilapia Fillet process is up to 54%, in the past using leftover bits and pieces as waste disposal, cause the waste of resource, do not met the requirement of cleaner production.How deep development utilizes fillet processing fent, improves the added value of aquatic products, reduces the cost of leading products; not only significant to processing of aquatic products comprehensive utilization; also can support and promote the development of aquatic product fishery and breeding production, also can protection of the environment, reduce waste water, waste discharge.Therefore, the exploitation of fillet processing fent seem more and more important.
Frozen minced fillets process technology is researched and developed take wall pollack as raw material by Japanese aquatic products researcher the earliest.The exploitation of frozen minced fillets process technology, has solved raw material fish meat protein freeze denaturation problem, can be directly at sea or raw material site produce frozen minced fillets.Raw material seafood degree is good, and frozen minced fillets quality is high, and the manufacturer of surimi product or frozen food can not be subject to place, season limit, can obtain at any time satisfactory raw material, accomplishes balanced production, and raw material fish discarded object also can focus utilization.The countries and regions that produce at present frozen minced fillets mainly contain Japan, Korea S, Peru, Thailand, Norway etc.Surimi product is Japanese traditional food, is deeply subject to japanese consumers's favor, and its output is very large, widely distributed, is product very important in Japanese processing of aquatic products.China recent years is also opened production frozen minced fillets in the coastal area such as Zhejiang, Fujian, but because the marine economy stock of fish reduces, manufacturing process falls behind, and prime fish meat is little.Along with the development of China's freshwater aquaculture industry, the output of fresh-water fishes increases sharply, and a part has been processed into frozen minced fillets.
The fish slurry that is now applied on the market, majority is that whole fish gathers, because whole fish gathers fish, slurry has had complete equipment, automation advantage, this process at collection of material fish slurry is relatively easy, and the workman who is applied to is also less, but also still has its drawback.The collection of whole fish, can not distinguish by position, different fish body regions, and contained gel protein difference, made fish slurry characteristic is different with effect.Whole fish exploitation is the mode of taking clean cut, and the fish slurry that makes to gather is out mixed into the poor position of gel effect, and the position of colour-difference declines the total quality of fish slurry.
Summary of the invention
For the deficiencies in the prior art, technical problem solved by the invention is to provide a kind of leftovers of tilapia to make the method for different gel strength fish slurries, improves the value of leftovers of tilapia.
In order to solve the problems of the technologies described above, a kind of leftovers of tilapia provided by the invention is made the method for different gel strength fish slurries, comprises the steps:
(1) as follows leftovers of tilapia is carried out to categorised collection:
(1a) skeleton fresh Tilapia mossambica being cutd open after sheet is removed fish head along neck, is the fish-bone frame with chin, opens to cloacal aperture, and cut off chin V-arrangement bone to remove internal organ from fish head along spine by abdomen bone shears, and black film will be removed totally completely; The fish-bone frame of decaptitating is put into wash in meat machine and is cleaned 30-40 second, changes water repeated washing once; Pull draining approximately 10 minutes to water droplet out and do not form straight line lower continuously;
(1b) meat mincing after the finishing of Tilapia mossambica fillet are collected with clean basketry, after frozen water below 10 ℃ cleans, pour in the Raw material pail that frozen water below 5 ℃ is housed fresh-keeping, meat mincing can not be too much, the height that floods meat mincing completely and exceed 10cm with frozen water is advisable, and in final bucket, an each point temperature is no more than 6 ℃; In collection process, avoid foreign substance pollution and choose the meat mincing of courses of infection; Then in bucket, pull draining approximately 10 minutes to water droplet out and do not form straight line continuously;
(1c) Tilapia mossambica steck skeleton is collected, put into preservation drum, in bucket, an each point temperature is no more than 6 ℃, avoids foreign substance pollution and choose the part of courses of infection in collection process; In bucket, pull draining approximately 10 minutes to water droplet out and do not form straight line continuously;
(2) raw material of collecting in step (1) is adopted meat processing as follows, and dewaters with spiral dewater after adopting meat and processing:
(2a) the fish-bone frame after draining is adopted to meat in flesh separator and obtain the gruel of fish-bone frame fish, adopt the 2min that dewaters after meat;
(2b) meat mincing after draining are adopted to meat with flesh separator and obtain the gruel of meat mincing fish, if the bone slag of adopting after meat need be adopted meat again containing meat amount is more, a fish gruel separates processing with two times fish gruels; Adopt the 2min that dewaters after meat;
(2c) the steck bone after draining is adopted to meat with flesh separator and obtain the gruel of steck meat fish, by the steck meat fish gruel spiral dewater of handling well the 2min that dewaters;
(3) add antifreeze to stir: the various fish gruels through processed in step (2) are poured in mixer, then add the antifreeze preparing in advance to stir, when antifreeze batching, join only by the rotten amount of the fish stirring each time, after can not preparing in proportion, a point requirement adds again;
(4) freeze piece packing after weighing: with the fish gruel taking on electronic scale after stirring, pack in the plating paraffin paper skin box freezing in frame, compacting is floating, cover lid, freezing piece packing should complete in 5 minutes, and must in 15 minutes, enter to freeze, and plating paraffin paper skin box need first be indicated the rotten kind of fish and date of manufacture;
(5) freeze: the packaged piece that freezes is frozen to frame and is put in dull and stereotyped anxious freezing and suddenly after flattening in machine freezes about 2-2.5 hour, and product enters to freeze to starting freeze-off time and is no more than 45 minutes, freezes rear product surface without ice cave, and central temperature is lower than-18 ℃; When pressing, will slowly press down, speed can not be too fast, otherwise, when pressing, easily fish gruel is squeezed out;
(6) go out to freeze, detect: the product having freezed is taken out, de-frame in frozen fish block dumping, should notice that leatheroid is opening down when de-frame, in order to avoid leatheroid is staved when de-frame, product need detect through DSP II & III metal detector, guarantees that finished product does not have metallic foreign body to pollute;
(7) piece that freezes by metal detection is transported to the freezer preservation that storehouse temperature is-18 ℃.
Preferably, in described step (3), the freeze proof whipping up agent for the following composition of the rotten employing of different types of fish:
Add and in the freeze proof mixer of fish-bone frame fish gruel, comprise the following composition that accounts for the rotten percentage by weight of fish-bone frame fish: 2.5% glucose, 0.5% tripolyphosphate, 2% cornstarch;
Add and in the freeze proof mixer of meat mincing fish gruel, comprise the following composition that accounts for the rotten percentage by weight of meat mincing fish: 2.5% glucose, 1.1% tripolyphosphate, 2% cornstarch;
Add and in the freeze proof mixer of steck meat fish gruel, comprise the following composition that accounts for the rotten percentage by weight of steck meat fish: 2% glucose, 1% tripolyphosphate, 2% cornstarch.
Preferably, in step (2), processed temperature is controlled at 10 ℃ once, and after processed, the moisture of variety classes fish gruel is respectively: fish-bone frame fish gruel: 66-68%; Meat mincing fish gruel: 75-77%; Steck meat fish gruel: 70-72%.
Preferably, the examination criteria that in described step (6), DSP II & III metal detector detects is iron ¤ 2.0mm, non-iron ¤ 2.5mm, stainless steel ¤ 2.5 mm.
Than prior art, technical scheme of the present invention at least possesses following technique effect:
The present invention processes compared with the production of traditional fish slurry, and advantage is different parts different disposal means, enriches the kind of the rotten kind of fish, for producing the surimi product of different class, provides diversified collocation and selection.Especially in the utilization of different parts fish gruel, there is further research, on the other hand, the flesh of fish application of different parts, its fishy smell material is more single to be concentrated, and is beneficial to the removal in production process and covers.
It should be noted that, freeze piece for the gruel of meat mincing fish, gel strength, more than 600g*mm, is applicable to being applied to high-grade product, and the refreshing degree of the bullet providing is applicable to being applied in breaded fish stick product; Piece is frozen in the rotten fish gruel of fish-bone frame fish, and gel strength is in 300g*mm left and right, and heavier specifically for fishy smell material, oil-containing lipid is many compared with meat mincing, is relatively applicable to being applied in mid and low-end products; Piece is frozen in the gruel of steck meat fish, and gel strength is in 50g*mm left and right, and the lubricant component of steck meat is maximum.Also cheap than pig show condition of price, is applicable to improving mouthfeel, reduces costs.
By illustrating in greater detail the present invention by following examples, be, following examples are only illustrative, the present invention is not subject to the restriction of these embodiment. with it may be noted that
the specific embodiment:
The preparation of embodiment 1, the gruel of Tilapia mossambica fish-bone frame fish.
By fresh 1000kg Tilapia mossambica skeleton, after cleaning, the skeleton that fresh Tilapia mossambica is cutd open after sheet is removed fish head along neck, is the fish-bone frame with chin.The fish-bone frame of decaptitating is put into wash in meat machine and is cleaned 40 seconds, changes water repeated washing once; Pull draining out approximately 11 minutes.Fish-bone frame after draining is adopted to fish gruel in flesh separator, adopt the 2min that dewaters after meat.After fish gruel is adopted, be placed in mixer and stir 35 seconds, for subsequent use after stirring.The rotten 7.78kg of fish that takes mixing on electronic scale, packs into and freezes freezing in piece leatheroid box in frame, real floating, covers lid.By install freeze piece freeze frame in flat board anxious freeze in machine, flatten after anxious freezing approximately 2 hours.It is 40 minutes that product enters to freeze to starting freeze-off time.The product that freezed is taken out, and in frozen fish block dumping, de-frame, should note leatheroid opening surface down when de-frame, in order to avoid leatheroid is staved when de-frame.The product that freezed is taken out, and in frozen fish block dumping, de-frame, should note leatheroid opening surface down when de-frame, in order to avoid leatheroid is staved when de-frame.Freeze piece size: the wide 10x of long 19x thick (height) 2.5-2.6 inch, i.e. long 482mm ± 2mm, wide 254mm ± 2mm, high 63mm ± 2mm, product need detect through DSP II & III metal detector, does not have metallic foreign body to pollute.Examination criteria is (iron ¤ 2.0mm, non-iron ¤ 2.5mm, stainless steel ¤ 2.5 mm.）。Pack the product of crossing after testing into cover and have the carton of bellows pocket, hinge sealing.When bellows pocket packing, need drive gas in band out of, and sealing.
The preparation of embodiment 2, the gruel of Tilapia mossambica meat mincing fish.
Meat mincing after 1000kg Tilapia mossambica fillet finishings are collected with clean basketry, pour into the Raw material pail that frozen water (4 ℃) are housed in fresh-keepingly after frozen water (7 ℃) cleans, a final barrel of interior each point temperature is 5.8 ℃.First pull meat mincing out draining to current from Raw material pail and do not become line, then adopt meat with import flesh separator, first rinsing tub bottom is filled up with frozen water, pour successively 3 baskets of trash ices (48kg) and 4 frame fish gruels (155kg) into, then the frozen water that is incorporated in while stirring the rotten 700kg of fish mixes, after mixing, water temperature is 3.5 ℃, finally leaves standstill oil skimming.Change water repetition rinsing and enter subsequent processing with filter cloth, basketry draining 12min left and right again 1 time.The fish gruel spiral dewater of handling well is dewatered.The rinsing minced fillet moisture of finished off water is between 75.3 ~ 76.1%, and temperature is below 6.7 ℃.Pour the gruel of meat mincing fish into mixer, being then sprinkled into that antifreeze stirs can (2% cornstarch, accounts for total amount 4% for 1% glucose, 1% tripolyphosphate).The fish gruel taking on electronic scale after 10.0 ± 0.08kg stirs packs in the plating paraffin paper skin box freezing in frame, and compacting is floating, covers lid.Freeze piece size: the wide 10x of long 19x thick (height) 2.5-2.6 inch, i.e. long 482mm ± 2mm, wide 254mm ± 2mm, high 63mm ± 2mm, product need detect through DSP II & III metal detector, does not have metallic foreign body to pollute.Examination criteria is (iron ¤ 2.0mm, non-iron ¤ 2.5mm, stainless steel ¤ 2.5 mm.) freeze piece and be packaged in 5 minutes and complete, and must in 15 minutes, enter to freeze.Plating paraffin paper skin box need first be indicated the rotten kind of fish (the rotten category code of planting of fish) and date of manufacture.By packaged freeze piece freeze frame be put in dull and stereotyped anxious freeze in machine, flatten after anxious freezing approximately 2.3 hours, it is 42 minutes that product enters to freeze to starting freeze-off time, freezes rear product surface without ice cave, central temperature is lower than-18 ℃.The product having freezed is taken out, de-frame in frozen fish block dumping, examination criteria: iron ¤ 2.5 ㎜, stainless steel ¤ 4.0 ㎜, non-iron ¤ 3.0 ㎜ are normal.The piece that freezes by metal detection is transported to freezer preservation.
The preparation of embodiment 3, the gruel of Tilapia mossambica steck meat fish.
1000kg Tilapia mossambica steck skeleton is collected, put into preservation drum, in bucket, each point temperature is no more than 5.7 ℃.In collection process, avoid foreign substance pollution and choose the part of courses of infection.Pull steck bone out draining to current from Raw material pail and do not become line, then adopt meat with import flesh separator, the rotten temperature of fish of adopting after meat is controlled at below 9.5 ℃.The fish gruel spiral dewater of handling well is dewatered.The rinsing minced fillet moisture of finished off water is between 60 ~ 61, and temperature is below 7 ℃.Pour the gruel of steck bone fish into mixer, being then sprinkled into that antifreeze stirs can (2% cornstarch, accounts for total amount 4% for 1% glucose, 1% tripolyphosphate).The fish gruel taking on electronic scale after 10.0 ± 0.08kg stirs packs in the plating paraffin paper skin box freezing in frame, and compacting is floating, covers lid.Freeze piece size: the wide 10x of long 19x thick (height) 2.5-2.6 inch, i.e. long 482mm ± 2mm, wide 254mm ± 2mm, high 63mm ± 2mm, product need detect through DSP II & III metal detector, does not have metallic foreign body to pollute.Examination criteria is (iron ¤ 2.0mm, non-iron ¤ 2.5mm, stainless steel ¤ 2.5 mm.) freeze piece and be packaged in 5 minutes and complete, and must in 15 minutes, enter to freeze.Plating paraffin paper skin box need first be indicated the rotten kind of fish (the rotten category code of planting of fish) and date of manufacture.By packaged freeze piece freeze frame be put in dull and stereotyped anxious freeze in machine, flatten after anxious freezing approximately 2.3 hours, it is 42 minutes that product enters to freeze to starting freeze-off time, freezes rear product surface without ice cave, central temperature is lower than-18 ℃.The product having freezed is taken out, de-frame in frozen fish block dumping, examination criteria: iron ¤ 2.5 ㎜, stainless steel ¤ 4.0 ㎜, non-iron ¤ 3.0 ㎜ are normal.The piece that freezes by metal detection is transported to freezer preservation.
The above is the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications are also considered as protection scope of the present invention.
Claims (4)
1. leftovers of tilapia is made a method for different gel strength fish slurries, it is characterized in that, comprises the steps:
(1) as follows leftovers of tilapia is carried out to categorised collection:
(1a) skeleton fresh Tilapia mossambica being cutd open after sheet is removed fish head along neck, is the fish-bone frame with chin, opens to cloacal aperture, and cut off chin V-arrangement bone to remove internal organ from fish head along spine by abdomen bone shears, and black film will be removed totally completely; The fish-bone frame of decaptitating is put into wash in meat machine and is cleaned 30-40 second, changes water repeated washing once; Pull draining approximately 10 minutes to water droplet out and do not form straight line lower continuously;
(1b) meat mincing after the finishing of Tilapia mossambica fillet are collected with clean basketry, after frozen water below 10 ℃ cleans, pour in the Raw material pail that frozen water below 5 ℃ is housed fresh-keeping, meat mincing can not be too much, the height that floods meat mincing completely and exceed 10cm with frozen water is advisable, and in final bucket, an each point temperature is no more than 6 ℃; In collection process, avoid foreign substance pollution and choose the meat mincing of courses of infection; Then in bucket, pull draining approximately 10 minutes to water droplet out and do not form straight line continuously;
(1c) Tilapia mossambica steck skeleton is collected, put into preservation drum, in bucket, an each point temperature is no more than 6 ℃, avoids foreign substance pollution and choose the part of courses of infection in collection process; In bucket, pull draining approximately 10 minutes to water droplet out and do not form straight line continuously;
(2) raw material of collecting in step (1) is adopted meat processing as follows, and dewaters with spiral dewater after adopting meat and processing:
(2a) the fish-bone frame after draining is adopted to meat in flesh separator and obtain the gruel of fish-bone frame fish, adopt the 2min that dewaters after meat;
(2b) meat mincing after draining are adopted to meat with flesh separator and obtain the gruel of meat mincing fish, if the bone slag of adopting after meat need be adopted meat again containing meat amount is more, a fish gruel separates processing with two times fish gruels; Adopt the 2min that dewaters after meat;
(2c) the steck bone after draining is adopted to meat with flesh separator and obtain the gruel of steck meat fish, by the steck meat fish gruel spiral dewater of handling well the 2min that dewaters;
(3) add antifreeze to stir: the various fish gruels through processed in step (2) are poured in mixer, then add the antifreeze preparing in advance to stir, when antifreeze batching, join only by the rotten amount of the fish stirring each time, after can not preparing in proportion, a point requirement adds again;
(4) freeze piece packing after weighing: with the fish gruel taking on electronic scale after stirring, pack in the plating paraffin paper skin box freezing in frame, compacting is floating, cover lid, freezing piece packing should complete in 5 minutes, and must in 15 minutes, enter to freeze, and plating paraffin paper skin box need first be indicated the rotten kind of fish and date of manufacture;
(5) freeze: the packaged piece that freezes is frozen to frame and is put in dull and stereotyped anxious freezing and suddenly after flattening in machine freezes about 2-2.5 hour, and product enters to freeze to starting freeze-off time and is no more than 45 minutes, freezes rear product surface without ice cave, and central temperature is lower than-18 ℃;
(6) go out to freeze, detect: the product having freezed is taken out, de-frame in frozen fish block dumping, should notice that leatheroid is opening down when de-frame, in order to avoid leatheroid is staved when de-frame, product need detect through DSP II & III metal detector, guarantees that finished product does not have metallic foreign body to pollute;
(7) piece that freezes by metal detection is transported to the freezer preservation that storehouse temperature is-18 ℃.
2. leftovers of tilapia according to claim 1 is made the method for different gel strength fish slurries, it is characterized in that, and in described step (3), the freeze proof whipping up agent for the following composition of the rotten employing of different types of fish:
Add and in the freeze proof mixer of fish-bone frame fish gruel, comprise the following composition that accounts for the rotten percentage by weight of fish-bone frame fish: 2.5% glucose, 0.5% tripolyphosphate, 2% cornstarch;
Add and in the freeze proof mixer of meat mincing fish gruel, comprise the following composition that accounts for the rotten percentage by weight of meat mincing fish: 2.5% glucose, 1.1% tripolyphosphate, 2% cornstarch;
Add and in the freeze proof mixer of steck meat fish gruel, comprise the following composition that accounts for the rotten percentage by weight of steck meat fish: 2% glucose, 1% tripolyphosphate, 2% cornstarch.
3. leftovers of tilapia according to claim 1 is made the method for different gel strength fish slurries, it is characterized in that, in step (2), processed temperature is controlled at 10 ℃ once, and after processed, the moisture of variety classes fish gruel is respectively: fish-bone frame fish gruel: 66-68%; Meat mincing fish gruel: 75-77%; Steck meat fish gruel: 70-72%.
4. leftovers of tilapia according to claim 1 is made the method for different gel strength fish slurries, it is characterized in that: the examination criteria that in described step (6), DSP II & III metal detector detects is iron ¤ 2.0mm, non-iron ¤ 2.5mm, stainless steel ¤ 2.5 mm.
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