CN104172278A - 一种封鳊鱼的加工方法 - Google Patents
一种封鳊鱼的加工方法 Download PDFInfo
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- 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
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Abstract
一种封鳊鱼的加工方法,涉及食品加工技术领域,工艺流程为:原料预处理、腌料配制、腌制、风干、定量、封口、真空包装、打码、冷藏;本发明降低腌制时食盐用量,通过控制天然香辛料和白酒的用量来达到抑菌防腐目的;通过低温冷风干燥和添加天然营养剂VC和VE来防止鱼体氧化发黄问题。本发明的技术方案是在大量试验的基础上并结合现代食品加工的卫生与安全要求和人们追求低盐、健康、营养的饮食需求以及产品市场流通需要,采用科学调配和现代化设备加工而得到的,有效解决了封鳊鱼的贮藏期间颜色发黄和品质变差的问题。应用本技术加工成的封鳊鱼味道鲜美,风味独特,经公司技术研发中心贮藏期试验,在0-4℃下贮藏期能达到六个月以上。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种封鳊鱼的加工方法。
背景技术
鳊鱼营养丰富,不仅含有丰富的蛋白质、脂肪、碳水化合物、钙、磷等,还具有补虚,益脾,养血,祛风,健胃之功效,可以预防贫血症、低血糖、高血压和动脉血管硬化等疾病。目前对鳊鱼的开发较少,大部分只是鲜食,安徽省巢湖地区的封鳊鱼有着一定的知名度,但是存在一定的问题:一是含盐量过高、偏咸;二是贮藏销售期间容易发黄。如中国专利CN102783671A公开了一种封鳊鱼的制作方法,虽然通过加入猪肉,使得味道鲜美,色泽光亮,但其食盐含量高,贮藏销售期较短。
发明内容
本发明所要解决的技术问题在于提供一种低盐、健康、营养的封鳊鱼的加工方法。
本发明所要解决的技术问题采用以下技术方案来实现:
一种封鳊鱼的加工方法,方法步骤如下:
1)原料预处理
将新鲜无污染的鳊鱼(约0.7kg每条)用刀在鱼的前腹部一侧距离鱼头约1.5-4cm处沿鱼肋骨方向开一个2-5cm长的小口,用不锈钢汤匙将鱼肠、鱼腹黑膜等杂物挖尽,清洗干净,沥干水分备用;
2)腌料配制
每100kg预处理好的鳊鱼所用腌料的配比为:食盐4-5kg,白砂糖1.5-1.8kg,红辣椒粉0.2-0.3kg,花椒粉0.1-0.2kg,五香粉0.1-0.15kg,生姜粉0.1-0.15kg,丁香粉0.03-0.05kg,肉豆蔻粉0.03-0.05kg,芫荽籽粉0.04-0.08kg,香茅草粉0.05-0.08kg,迷迭香粉0.03-0.04kg,白胡椒粉0.1-0.2kg,酵母提取物0.1-0.2kg,VC0.05-0.1kg,复合磷酸盐0.2kg,白酒0.5-1.0kg及VE0.05-0.1kg(溶解在白酒中);
本产品旨在生产出低盐、健康、营养的鱼制品,所以用盐量较少,采用天然香辛料和白酒,能一定程度上对鱼体进行抑菌防腐,添加的VC和VE既是营养剂又是天然的抗氧化剂,分别能在腌制和风干阶段对鱼体进行保护,防止鱼体氧化发黄问题;
3)腌制
将预处理好的鳊鱼放进容器中,按比例称好腌料并混匀,一层鱼一层腌料,将腌料均匀地撒在鱼上,鱼装满容器后在上面压紧,封盖;封盖后放进0-4℃冷库中静腌72小时,且每6小时上下翻动一次,以确保同批产品腌制均匀;
4)风干
将腌好的鱼置于低温冷风干燥机中,冷风温度5-10℃,处理至鱼体水分含量达到32-34%时取出;
采用低温冷风干燥,能极大程度上防止鱼体脂肪氧化产生自由基和不良风味,鱼体的水分含量控制在这个范围是为了让鱼既有良好的口感又有较好的贮藏特性;
5)定量、封口
将碎腊肉或碎腊肠切成0.6×0.6cm的块丁状,灌入鱼腹中,用来增添封鳊鱼特有的风味,腊肉或腊肠的加入量为鱼体重的10%,再用消毒过的食品专用纸条将鱼腹刀口封实,以更好的保留风味;
本发明用碎腊肉和碎腊肠来代替传统的新鲜猪肉,可以让封鳊鱼有更独特的风味,另外,新鲜的猪肉由于封在鱼腹不易干燥,容易导致产品腐败变质;
6)真空包装、打码
将定量后的产品装袋并抽真空、贴标、打上生产日期,按要求进行装箱;
7)冷藏
将产品装箱后置0-4℃冷库中冷藏。
本发明的有益效果是:本发明的技术方案是在大量试验的基础上并结合现代食品加工的卫生与安全要求和人们追求低盐、健康、营养的饮食需求以及产品市场流通需要,采用科学调配和现代化设备加工而得到的,有效解决了封鳊鱼的贮藏期间颜色发黄和品质变差的问题。应用本技术加工成的封鳊鱼味道鲜美,风味独特,经公司技术研发中心贮藏期试验,在0-4℃下贮藏期能达到六个月以上。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施例,进一步阐述本发明。
实施例1
一种封鳊鱼的加工方法,方法步骤如下:
1)原料预处理
将新鲜无污染的鳊鱼(约0.7kg每条)用刀在鱼的前腹部一侧距离鱼头约2cm处沿鱼肋骨方向开一个约3cm长的小口,用不锈钢汤匙将鱼肠、鱼腹黑膜等杂物挖尽,清洗干净,沥干水分备用;
2)腌料配制
每100kg预处理好的鳊鱼所用腌料的配比为:食盐4kg,白砂糖1.5kg,干辣椒粉0.2kg,花椒粉0.1kg,五香粉0.1kg,生姜粉0.1kg,丁香粉0.03kg,肉豆蔻粉0.03kg,芫荽籽粉0.04kg,香茅草粉0.05kg,迷迭香粉0.03kg,白胡椒粉0.1kg,酵母提取物0.1kg,VC0.05kg,复合磷酸盐0.2kg,白酒0.5kg及VE0.05kg;
本产品旨在生产出低盐、健康、营养的鱼制品,所以用盐量较少,采用天然香辛料和白酒,能一定程度上对鱼体进行抑菌防腐,添加的VC和VE既是营养剂又是天然的抗氧化剂,分别能在腌制和风干阶段对鱼体进行保护,防止鱼体氧化发黄问题;
3)腌制
将预处理好的鳊鱼放进容器中,按比例称好腌料并混匀,一层鱼一层腌料,将腌料均匀地撒在鱼上,鱼装满容器后在上面压紧,封盖;封盖后放进0-4℃冷库中静腌72小时,且每6小时上下翻动一次,以确保同批产品腌制均匀;
4)风干
将腌好的鱼置于低温冷风干燥机中,冷风温度8℃,处理至鱼体水分含量达到30%时取出;
采用低温冷风干燥,能极大程度上防止鱼体脂肪氧化产生自由基和不良风味,鱼体的水分含量控制在这个范围是为了让鱼既有良好的口感又有较好的贮藏特性;
5)定量、封口
将碎腊肉或碎腊肠切成0.6*0.6cm的块丁状,灌入鱼腹中,用来增添封鳊鱼特有的风味,腊肉或腊肠的加入量为鱼体重的10%,再用消毒过的食品专用纸条将鱼腹刀口封实,以更好的保留风味;
本发明用碎腊肉和碎腊肠来代替传统的新鲜猪肉,可以让封鳊鱼有更独特的风味,另外,新鲜的猪肉由于封在鱼腹不易干燥,容易导致产品腐败变质;
6)真空包装、打码
将定量后的产品装袋并抽真空、贴标、打上生产日期,按要求进行装箱;
7)冷藏
将产品装箱后置0℃冷库中冷藏。
实施例2
一种封鳊鱼的加工方法,方法步骤如下:
1)原料预处理
将新鲜无污染的鳊鱼(约0.7kg每条)用刀在鱼的前腹部一侧距离鱼头约2.5cm处沿鱼肋骨方向开一个约3.5cm长的小口,用不锈钢汤匙将鱼肠、鱼腹黑膜等杂物挖尽,清洗干净,沥干水分备用;
2)腌料配制
每100kg预处理好的鳊鱼所用腌料的配比为:食盐5kg,白砂糖1.8kg,干辣椒粉0.3kg,花椒粉0.2kg,五香粉0.15kg,生姜粉0.15kg,丁香粉0.05kg,肉豆蔻粉0.05kg,芫荽籽粉0.08kg,香茅草粉0.08kg,迷迭香粉0.04kg,白胡椒粉0.2kg,酵母提取物0.2kg,VC0.1kg,复合磷酸盐0.2kg,白酒1kg及VE0.1kg(溶解在白酒中);
本产品旨在生产出低盐、健康、营养的鱼制品,所以用盐量较少,采用天然香辛料和白酒,能一定程度上对鱼体进行抑菌防腐,添加的VC和VE既是营养剂又是天然的抗氧化剂,分别能在腌制和风干阶段对鱼体进行保护,防止鱼体氧化发黄问题;
3)腌制
将预处理好的鳊鱼放进容器中,按比例称好腌料并混匀,一层鱼一层腌料,将腌料均匀地撒在鱼上,鱼装满容器后在上面压紧,封盖;封盖后放进0-4℃冷库中静腌72小时,且每6小时上下翻动一次,以确保同批产品腌制均匀;
4)风干
将腌好的鱼置于低温冷风干燥机中,冷风温度5-10℃,处理至鱼体水分含量达到33%时取出;
采用低温冷风干燥,能极大程度上防止鱼体脂肪氧化产生自由基和不良风味,鱼体的水分含量控制在这个范围是为了让鱼既有良好的口感又有较好的贮藏特性;
5)定量、封口
将碎腊肉或碎腊肠切成0.6*0.6cm的块丁状,灌入鱼腹中,用来增添封鳊鱼特有的风味,腊肉或腊肠的加入量为鱼体重的10%,再用消毒过的食品专用纸条将鱼腹刀口封实,以更好的保留风味;
本发明用碎腊肉和碎腊肠来代替传统的新鲜猪肉,可以让封鳊鱼有更独特的风味,另外,新鲜的猪肉由于封在鱼腹不易干燥,容易导致产品腐败变质;
6)真空包装、打码
将定量后的产品装袋并抽真空、贴标、打上生产日期,按要求进行装箱;
7)冷藏
将产品装箱后置2℃冷库中冷藏。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (1)
1.一种封鳊鱼的加工方法,其特征在于:方法步骤如下:
1)原料预处理
将新鲜无污染的鳊鱼用刀在鱼的前腹部一侧距离鱼头1.5-4cm处沿鱼肋骨方向开一个2-5cm长的小口,用不锈钢汤匙将鱼肠、鱼腹黑膜杂物挖尽,清洗干净,沥干水分备用;
2)腌料配制
每100kg预处理好的鳊鱼所用腌料的配比为:食盐4-5kg,白砂糖1.5-1.8kg,干辣椒粉0.2-0.3kg,花椒粉0.1-0.2kg,五香粉0.1-0.15kg,生姜粉0.1-0.15kg,丁香粉0.03-0.05kg,肉豆蔻粉0.03-0.05kg,芫荽籽粉0.04-0.08kg,香茅草粉0.05-0.08kg,迷迭香粉0.03-0.04kg,白胡椒粉0.1-0.2kg,酵母提取物0.1-0.2kg,VC0.05-0.1kg,复合磷酸盐0.2kg,白酒0.5-1.0kg及VE0.05-0.1kg;
3)腌制
将预处理好的鳊鱼放进容器中,按比例称好腌料并混匀,一层鱼一层腌料,将腌料均匀地撒在鱼上,鱼装满容器后在上面压紧,封盖;封盖后放进0-4℃冷库中静腌72小时,且每6小时上下翻动一次,以确保同批产品腌制均匀;
4)风干
将腌好的鱼置于低温冷风干燥机中,冷风温度5-10℃,处理至鱼体水分含量达到32-34%时取出;
5)定量、封口
将碎腊肉或碎腊肠切成0.6×0.6cm的块丁状,灌入鱼腹中,用来增添封鳊鱼特有的风味,腊肉或腊肠的加入量为鱼体重的10%,再用消毒过的食品专用纸条将鱼腹刀口封实,以更好的保留风味;
6)真空包装、打码
将定量后的产品装袋并抽真空、贴标、打上生产日期,按要求进行装箱;
7)冷藏
将产品装箱后置0-4℃冷库中冷藏。
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