CN104000240B - A kind of production technology of sturgeon tomato juice can - Google Patents
A kind of production technology of sturgeon tomato juice can Download PDFInfo
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- CN104000240B CN104000240B CN201410002407.8A CN201410002407A CN104000240B CN 104000240 B CN104000240 B CN 104000240B CN 201410002407 A CN201410002407 A CN 201410002407A CN 104000240 B CN104000240 B CN 104000240B
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- 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
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- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
- A23L27/63—Ketchup
Abstract
The invention discloses a kind of production technology of sturgeon tomato juice can, described production technology comprise Feedstock treating, vapours is fumigated, scale, remove epidermal mucus, stripping and slicing, salt marsh, wrap up in face, fried, tinning, add tomato dip, add Gui Ye, black pepper, sealed cans, sterilization, the step such as cooling.This invention exploits new sturgeon product, enriched product type, perfect product structure, improve added value of product, the differentiated demand in market can be met.Product special taste of the present invention, fresh aromatic strongly fragrant, mouthfeel is good, nutritious.
Description
Technical field
The present invention relates to the deep working method of a kind of sturgeon, particularly a kind of production technology of sturgeon tomato juice can.
Background technology
Sturgeon is the fabulous large-scale economic fish of edibility.Whole body is other parts (containing bone) all edibles except body surface hone lamella, and high nutritive value, is listed in high tonic.Sturgeons is exactly early the food that ancients like.As land pearl not exactly round in shape " Book of Songs. Wei Feng. large people " dredge: " (huso sturgeon and sturgeon) large over thousands of jin of person, can steam for Meat-broth, can explode again, roe can be sauce." " Compendium of Materia Medica. sturgeon " cloud: " its fat is alternate with sarcocyte layer, yellowish pink in vain, fat look yellow is as wax.Its spine and nose, and fin and the gill, all crisp soft edible.Its tripe and young salt are hidden also good.Its fish glue also can make glue.Its meat bone boils processs and does fried all U.S.s." caviar that enjoys high reputation in the world is now state banquet treasure America and Europe, have the title of " emerald ".Traditional sturgeon product is for a long time based on caviar, and product structure is single.
Sturgeon delicious, bone be soft, be of high nutritive value, and in the flesh of fish, crude protein content is 19.60%, and amino acid ratio of components is more balanced, is rich in highly unsaturated fatty acid (EPA, DHA), is a kind of protein resource of high-quality.In the process of producing sturgeon roe sauce, remaining flesh of fish proportion is comparatively large, and be about fish body weight 40%, processing has a high potential.The patent of invention of CN102871152B discloses a kind of sturgeon and smokes processing technology, through pre-treatment, except spine corn and peritonaeum, section, pickled, dye, drain, cold smoking or hot smoking, freeze temporarily, slice packaging, quick-frozen, the technique such as metal detection.Although this invention discloses a kind of processing method of sturgeon product, the product of sturgeon is still more single, abundant and perfect not, need the sturgeon product that exploitation is new badly, to enrich product type, improve product structure, improve added value of product, meet the differentiated demand in market.
Summary of the invention
The object of the present invention is to provide a kind of production technology of sturgeon tomato juice can, develop new sturgeon product, enriched product type, perfect product structure, improve added value of product, the differentiated demand in market can be met.
The technical solution adopted for the present invention to solve the technical problems is:
A production technology for sturgeon tomato juice can, comprises the steps:
(1) Feedstock treating: sturgeon decaptitates, truncate, remove internal organ, excision fin and cartilage, and remove extravasated blood, be cut into the fish section of long 20cm-30cm with a chainsaw, put immersion, rinsing in frozen water and thaw.
(2) vapours is fumigated: step (1) processes the fish section vapour cooking 2-5min obtained.
Sturgeon body surface has more hard shell, and the more difficult scraped clean of conventional method, the present invention is directed to the feature that sturgeon hard shell is difficult to strike off, devise this step, by first fish body heat steam being fumigated, by the hard shell deliquescing on fish-skin surface, and so just easy scraped clean.
(3) scale, remove epidermal mucus: by the mucous membrane of the fish section surface after boiling, scale scraped clean.
(4) stripping and slicing: according to pot specification determination stripping and slicing size, processes step (3) the fish section obtained and flitches.
(5) salt marsh: salt is evenly spread on step (4) and processes on the fish block that obtains, rub with hand and mix thoroughly, dry-salt 25-35min.Salt marsh can make fish block tentatively tasty, maintains the fresh and tender sense of the flesh of fish, and can suppress microbial growth, prevent from going bad.
(6) face is wrapped up in: the fish block after step (5) being pickled is put in dry flour, wraps up in and gets surface layer, arming.
(7) fried: step (6) to be processed the fish block obtained, put into 95-100 DEG C of oil cauldron frying 1.5-2min, pull out and drain cooling.By fried after wrapping up in face, can pin juice, keep the deliciousness of the flesh of fish, make products taste delicious, after frying, the flesh of fish has solid sense, and mouthfeel is good.
(8) tinning: the step (6) taking 125g ± 1g processes the fish block obtained and is put in slack tank.
(9) tomato dip is added: in tank, add tomato dip cover fish block surface, treat that net weight reaches 200g ± 2g.The gross weight of net weight and fish block and tomato dip, covering fish block surface by drenching tomato dip, can remove the peculiar smell such as fishlike smell well, increasing fresh fragrance, making product special taste of the present invention, fresh aromatic strongly fragrant.
(10) Gui Ye, black pepper is added: on the fish block in tank, add Gui Ye 1-2 sheet, black pepper 2-4 grain.
(11) sealed cans: use tin seamer sealed cans.
(12) sterilization, cooling: high-temperature sterilization, be finished product after cooling.
The present invention is raw material with sturgeon, carries out processed fish meat products deep processing, develops new sturgeon product, fill up the blank in market, enrich sturgeon product product type, perfect product structure, improve added value of product, the differentiated demand in market can have been met.
As preferably, in step (5), the consumption of salt is the 1.5-2% of fish block weight.
As preferably, described in step (9), the preparation method of tomato dip is as follows: Conditions of Onion Juice is put into the fried 20-30s of oil cauldron, then catsup and water is added, stir, add salt, sugar, black pepper, coriander seed powder, cassia leaf powder and cloves again and carry out infusion, heat while stirring 50-60min, after cooling.
The present invention is directed to the feature of sturgeon, the specific tomato dip of development and Design, can remove the peculiar smell such as fishlike smell well, increase fresh fragrance, abundant nutrition composition, make product special taste of the present invention, fresh aromatic strongly fragrant, nutritious.
As preferably, described Conditions of Onion Juice is gained of being squeezed the juice by onion, and the consumption of Conditions of Onion Juice is the 10-12% of catsup weight.
As preferably, described salt consumption is the 2-3% of catsup weight, and described sugared consumption is the 1.5-2% of catsup weight, and black pepper consumption is the 0.15-0.2% of catsup weight, coriander seed powder consumption is the 0.15-0.2% of catsup weight, and cassia leaf powder consumption is the 0.15-0.2% of catsup weight.
As preferably, the consumption of water be the 1-1.2 of catsup weight doubly.
As preferably, described cloves gauze wraps up laggard row infusion, and cloves consumption is every kg catsup 4-6.
As preferably, high-temperature sterilization described in step (12) is sterilizing 40-45min under 115-117 DEG C of condition.
The invention has the beneficial effects as follows:
1, develop new sturgeon product, enriched product type, perfect product structure, improve added value of product, the differentiated demand in market can be met.
2, product special taste of the present invention, fresh aromatic strongly fragrant, mouthfeel is good, nutritious.
Detailed description of the invention
Below by specific embodiment, technical scheme of the present invention is described in further detail.
In the present invention, if not refer in particular to, the raw material adopted and equipment etc. all can be buied from market or this area is conventional.Method in following embodiment, if no special instructions, is the conventional method of this area.
Embodiment 1:
(1) Feedstock treating: sturgeon (freezing fish) decaptitates, truncates, removes internal organ, excision fin and cartilage, and remove extravasated blood, remove the greasy tripe sirloin of part, be cut into the fish section of long about 20cm with a chainsaw, put immersion, rinsing in frozen water and thaw.
(2) vapours is fumigated: add water in vapours boiler boiled in advance, step (1) process the fish section obtained and lies in vapor chamber, with vapour cooking about 2min, until the surperficial hard shell deliquescing of fish-skin, easily to strike off.
(3) scale, remove epidermal mucus: with cutter carefully by the fish section surface mucous membrane after boiling and fish scale scraped clean, until it is fine and smooth, level and smooth to touch fish table feel, note avoiding fish-skin to scratch as far as possible.
(4) stripping and slicing: according to pot specification determination stripping and slicing size, processes step (3) the fish section obtained and flitches.
(5) salt marsh: salt is evenly spread on step (4) and processes on the fish block that obtains, the consumption of salt is 1.5% of fish block weight, rubs mix thoroughly with hand, dry-salt 35min.
(6) face is wrapped up in: the fish block after step (5) being pickled is put in dry flour, wraps up in and gets surface layer, arming.
(7) fried: step (6) to be processed the fish block obtained, put into 95 DEG C of oil cauldron frying 2min, pull out and drain cooling.
(8) tinning: the step (6) taking 125g ± 1g processes the fish block obtained and is put in slack tank, is put in tank by fish block dish, distance tank mouth about 0.7cm, reaches tank mouth edge, gets final product sealed cans after tomato dip to be added.
(9) tomato dip is added: in tank, add tomato dip cover fish block surface, treat that net weight reaches 200g ± 2g, the preparation method of described tomato dip is as follows: Conditions of Onion Juice is put into the fried 20s of oil cauldron, the consumption of Conditions of Onion Juice is 10% of catsup weight, then catsup and water is added, consumption and the catsup of water are equal in weight, stir, add the salt of catsup weight 2% again, the sugar of 1.5%, the black pepper of 0.15%, the coriander seed powder of 0.15%, the cassia leaf powder of 0.15% and cloves carry out infusion, cloves gauze wraps up laggard row infusion, cloves is removed after infusion, cloves consumption is that every kg catsup is with 4, heat while stirring 50min, after cooling.
(10) Gui Ye, black pepper is added: on the fish block in tank, add Gui Ye 1, black pepper 2.
(11) sealed cans: use tin seamer sealed cans.
(12) sterilization, cooling: high-temperature sterilization 45min under 115 DEG C of conditions, is finished product after cooling.
Embodiment 2:
(1) Feedstock treating: sturgeon decaptitates, truncate, remove internal organ, excision fin and cartilage, and remove extravasated blood, remove the greasy tripe sirloin of part, be cut into the fish section of long about 30cm with a chainsaw, put immersion, rinsing in frozen water and thaw.
(2) vapours is fumigated: add water in vapours boiler boiled in advance, step (1) process the fish section obtained and lies in vapor chamber, use vapour cooking 5min, until the surperficial hard shell deliquescing of fish-skin, easily to strike off.
(3) scale, remove epidermal mucus: with cutter carefully by the fish section surface mucous membrane after boiling and fish scale scraped clean, until it is fine and smooth, level and smooth to touch fish table feel, note avoiding fish-skin to scratch as far as possible.
(4) stripping and slicing: according to pot specification determination stripping and slicing size, processes step (3) the fish section obtained and flitches.
(5) salt marsh: salt is evenly spread on step (4) and processes on the fish block that obtains, the consumption of salt is 2% of fish block weight, rubs mix thoroughly with hand, dry-salt 25min.
(6) face is wrapped up in: the fish block after step (5) being pickled is put in dry flour, wraps up in and gets surface layer, arming.
(7) fried: step (6) to be processed the fish block obtained, put into 100 DEG C of oil cauldron frying 1.5min, pull out and drain cooling.
(8) tinning: the step (6) taking 125g ± 1g processes the fish block obtained and is put in slack tank, is put in tank by fish block dish, distance tank mouth about 0.7cm, reaches tank mouth edge, gets final product sealed cans after tomato dip to be added.
(9) tomato dip is added: in tank, add tomato dip cover fish block surface, treat that net weight reaches 200g ± 2g, the preparation method of described tomato dip is as follows: Conditions of Onion Juice is put into the fried 30s of oil cauldron, the consumption of Conditions of Onion Juice is 12% of catsup weight, then catsup and water is added, the consumption of water is 1.2 times of catsup weight, stir, add the salt of catsup weight 3% again, the sugar of 2%, the black pepper of 0.2%, the coriander seed powder of 0.2%, the cassia leaf powder of 0.2% and cloves carry out infusion, cloves gauze wraps up laggard row infusion, cloves is removed after infusion, cloves consumption is that every kg catsup is with 6, heat while stirring 60min, after cooling.
(10) Gui Ye, black pepper is added: on the fish block in tank, add Gui Ye 2, black pepper 4.
(11) sealed cans: use tin seamer sealed cans.
(12) sterilization, cooling: high-temperature sterilization 40min under 117 DEG C of conditions, is finished product after cooling.
Embodiment 3:
(1) Feedstock treating: sturgeon decaptitates, truncate, remove internal organ, excision fin and cartilage, and remove extravasated blood, remove the greasy tripe sirloin of part, be cut into the fish section of long about 25cm with a chainsaw, put immersion, rinsing in frozen water and thaw.
(2) vapours is fumigated: add water in vapours boiler boiled in advance, step (1) process the fish section obtained and lies in vapor chamber, with vapour cooking about 3min, until the surperficial hard shell deliquescing of fish-skin, easily to strike off.
(3) scale, remove epidermal mucus: with cutter carefully by the fish section surface mucous membrane after boiling and fish scale scraped clean, until it is fine and smooth, level and smooth to touch fish table feel, note avoiding fish-skin to scratch as far as possible.
(4) stripping and slicing: according to pot specification determination stripping and slicing size, processes step (3) the fish section obtained and flitches.
(5) salt marsh: salt is evenly spread on step (4) and processes on the fish block that obtains, the consumption of salt is 1.8% of fish block weight, rubs mix thoroughly with hand, dry-salt 30min.
(6) face is wrapped up in: the fish block after step (5) being pickled is put in dry flour, wraps up in and gets surface layer, arming.
(7) fried: step (6) to be processed the fish block obtained, put into 95 DEG C of oil cauldron frying 2min, pull out and drain cooling.
(8) tinning: the step (6) taking 125g ± 1g processes the fish block obtained and is put in slack tank, is put in tank by fish block dish, distance tank mouth about 0.7cm, reaches tank mouth edge, gets final product sealed cans after tomato dip to be added.
(9) tomato dip is added: in tank, add tomato dip cover fish block surface, treat that net weight reaches 200g ± 2g, the preparation method of described tomato dip is as follows: Conditions of Onion Juice is put into the fried 25s of oil cauldron, the consumption of Conditions of Onion Juice is 10% of catsup weight, then catsup and water is added, the consumption of water is identical with catsup weight, stir, add the salt of catsup weight 2.5% again, the sugar of 1.8%, the black pepper of 0.15%, the coriander seed powder of 0.18%, the cassia leaf powder of 0.16% and cloves carry out infusion, cloves gauze wraps up laggard row infusion, cloves is removed after infusion, cloves consumption is that every kg catsup is with 5, heat while stirring 55min, after cooling.
(10) Gui Ye, black pepper is added: on the fish block in tank, add Gui Ye 1, black pepper 3.
(11) sealed cans: use tin seamer sealed cans.
(12) sterilization, cooling: high-temperature sterilization 42min under 116 DEG C of conditions, is finished product after cooling.
Product Physico-chemical tests index of the present invention is as follows:
Detection method: GB/T5009.15-2003, GB5009.12-2010, GB/T5009.14-2003, GB/T5009.1-O3.
。
This invention exploits new sturgeon product, enriched product type, perfect product structure, improve added value of product, the differentiated demand in market can be met.Product special taste of the present invention, fresh aromatic strongly fragrant, mouthfeel is good, nutritious.
Above-described embodiment is one of the present invention preferably scheme, not does any pro forma restriction to the present invention, also has other variant and remodeling under the prerequisite not exceeding the technical scheme described in claim.
Claims (4)
1. a production technology for sturgeon tomato juice can, is characterized in that: comprise the steps:
(1) Feedstock treating: sturgeon decaptitates, truncate, remove internal organ, excision fin and cartilage, and remove extravasated blood, be cut into the fish section of long 20cm-30cm with a chainsaw, put immersion, rinsing in frozen water and thaw;
(2) vapours is fumigated: step (1) processes the fish section vapour cooking 2-5min obtained;
(3) scale, remove epidermal mucus: by the mucous membrane of the fish section surface after boiling, scale scraped clean;
(4) stripping and slicing: according to pot specification determination stripping and slicing size, processes step (3) the fish section obtained and flitches;
(5) salt marsh: salt is evenly spread on step (4) and processes on the fish block that obtains, rub with hand and mix thoroughly, dry-salt 25-35min, the consumption of salt is the 1.5-2% of fish block weight;
(6) face is wrapped up in: the fish block after step (5) being pickled is put in dry flour, wraps up in and gets surface layer, arming;
(7) fried: step (6) to be processed the fish block obtained, put into 95-100 DEG C of oil cauldron frying 1.5-2min, pull out and drain cooling;
(8) tinning: the step (6) taking 125g ± 1g processes the fish block obtained and is put in slack tank;
(9) tomato dip is added: in tank, add tomato dip cover fish block surface, treat that net weight reaches 200g ± 2g; The preparation method of described tomato dip is as follows: Conditions of Onion Juice is put into the fried 20-30s of oil cauldron, then catsup and water is added, stir, add the salt of catsup weight 2-3% again, the sugar of catsup weight 1.5-2%, the black pepper of catsup weight 0.15-0.2%, the coriander seed powder of catsup weight 0.15-0.2%, the cassia leaf powder of catsup weight 0.15-0.2%, cloves carry out infusion, heat while stirring 50-60min, after cooling; Described Conditions of Onion Juice is gained of being squeezed the juice by onion, and the consumption of Conditions of Onion Juice is the 10-12% of catsup weight;
(10) Gui Ye, black pepper is added: on the fish block in tank, add Gui Ye 1-2 sheet, black pepper 2-4 grain;
(11) sealed cans: use tin seamer sealed cans;
(12) sterilization, cooling: high-temperature sterilization, be finished product after cooling.
2. production technology according to claim 1, is characterized in that: in step (9), the consumption of water is 1-1.2 times of catsup weight.
3. production technology according to claim 1, is characterized in that: described cloves gauze wraps up laggard row infusion, and cloves consumption is every kg catsup 4-6.
4. production technology according to claim 1, is characterized in that: high-temperature sterilization described in step (12) is sterilizing 40-45min under 115-117 DEG C of condition.
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| CN201410002407.8A CN104000240B (en) | 2014-01-03 | 2014-01-03 | A kind of production technology of sturgeon tomato juice can |
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| CN201410002407.8A CN104000240B (en) | 2014-01-03 | 2014-01-03 | A kind of production technology of sturgeon tomato juice can |
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| CN104000240B true CN104000240B (en) | 2016-01-20 |
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| CN104738144A (en) * | 2014-12-10 | 2015-07-01 | 余善鸣 | Method for processing canned vegetable fish |
| CN104738705A (en) * | 2014-12-24 | 2015-07-01 | 余善鸣 | Processing method for canned fish with tomato juice and soya beans |
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| CN1142918A (en) * | 1996-08-23 | 1997-02-19 | 王恩杰 | Working method for tomato sauce fish |
| CN101011166A (en) * | 2007-01-26 | 2007-08-08 | 黄杏娴 | Production method for fish and red pepper can |
| CN101331959A (en) * | 2008-07-29 | 2008-12-31 | 泰祥集团技术开发有限公司 | Production method of cods can in tomato sauce |
| CN103380915A (en) * | 2013-07-16 | 2013-11-06 | 陈义方 | Processing method for tomato juice mackerel can |
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Denomination of invention: A production process of ketchup sturgeon meat can Effective date of registration: 20180509 Granted publication date: 20160120 Pledgee: Zhejiang Quzhou rural commercial bank Limited by Share Ltd Kecheng Pledgor: Quzhou Xun Long aquatic food Science and Technology Development Co., Ltd. Registration number: 2018330000101 |
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Date of cancellation: 20210128 Granted publication date: 20160120 Pledgee: Zhejiang Quzhou rural commercial bank Limited by Share Ltd. Kecheng Pledgor: QUZHOU XUNLONG AQUATIC PRODUCTS FOOD SCIENCE & TECHNOLOGY DEVELOPMENT Co.,Ltd. Registration number: 2018330000101 |