CN104207208A - Method for processing instant flavor crisp little fish - Google Patents

Abstract

The invention discloses a processing method of ready-to-eat flavored crispy small fish. The flavored crispy small fish is prepared through the steps of pretreatment of raw fish, pickling and seasoning, initial drying, baking and aging, dipping in sugar, secondary drying and packaging. The present invention solves the shortcomings of traditional grilled fish such as hard texture and poor taste by using secondary drying combined with loosening and dipping sugar technology. The processed product has golden color and crisp taste, not only has the unique flavor of traditional grilled fish, but also has high nutritional value, and can be eaten immediately after opening the bag , The shelf life of normal temperature storage is up to 9-12 months, which meets the needs of consumers for modern food safety, nutrition, delicacy and convenience, is easy to realize industrial production, and has a broad market prospect.

Description

A kind of processing method of ready-to-eat flavor crispy small fish

technical field

The invention provides an industrial production method of instant flavor crispy fish, which belongs to the technical field of food processing and preservation, especially the technical field of aquatic product processing.

Background technique

Fish is a very important source of high-quality protein for humans, with high protein utilization and amino acid scoring patterns, and fish is rich in unsaturated fatty acids. With the improvement of living standards and the accelerated pace of work, people tend to choose convenient, fast and nutritious food. Therefore, the development of fish-flavored leisure products is an important trend in the development of the food industry.

China is a big fishery country, and its aquaculture production accounts for 2/3 of the world, ranking first in the world. In recent years, the processing and utilization of low-value freshwater fish in my country has made great progress, and the processing capacity, output and output value of freshwater fish products have increased year by year. Most of the traditional large-scale economic fish are processed into various types of products in the form of surimi, fish nuggets, and fillets. , strong reproductive ability, fast generation renewal, large quantity, wide distribution, and rising output. These small freshwater fish are almost all discarded or simply processed into feed due to the disadvantages of having less meat and more thorns and being difficult to process, resulting in a waste of resources. In recent years, some aquatic product processing enterprises and scientific research units have begun to pay attention to the development of value-added utilization technology of small fish, and have also developed some products such as fish soy sauce, fish protein powder and grilled sweetfish, among which grilled sweetfish is instant snack food, deep Popular with consumers. However, due to the limitation of the production process of grilled fish on the market, it is not suitable for the processing of small freshwater fish with less meat and more thorns. The long pre-drying time leads to the shrinkage of the fish body protein, which makes the grilled fish products produced hard, with bad taste, not easy to be chewed and chewed, which limits the consumer groups, thereby affecting the promotion and sales of the products. Existing studies reported that the texture of grilled fish was improved by adding leavening agents, but the implementation effect was not good.

Contents of the invention

The purpose of this section is to outline some aspects of embodiments of the invention and briefly describe some preferred embodiments. Some simplifications or omissions may be made in this section, as well as in the abstract and titles of this application, to avoid obscuring the purpose of this section, the abstract and titles, and such simplifications or omissions should not be used to limit the scope of the invention.

In view of the problems mentioned above and/or in the production of the existing ready-to-eat flavored crispy small fish, the present invention is proposed.

Therefore, the purpose of this invention is to provide a kind of processing method of instant flavor crispy small fish, utilize technical means such as drying, roasting, pressing loose, soaking in sugar to effectively solve the problem that traditional grilled fish is hard in texture, poor in mouthfeel, develops a kind of The ready-to-eat leisure crispy fish product with good crispness, good flavor and good preservation provides an effective processing way for the utilization of small freshwater fish resources.

In order to solve the above-mentioned technical problems, the present invention provides the following technical proposal: a processing method of instant flavor crispy small fish, which uses small freshwater fish as raw Roasting, soaking in sugar, secondary drying and packaging steps to make ready-to-eat flavor crispy small fish, wherein,

The pretreatment: After removing the scales, heads and viscera of the small freshwater fish, thoroughly wash and remove the blood stains and black film in the fish cavity, cut open along the back of the fish and spread them flat, and acupuncture with an injection machine to make the marinating and seasoning more uniform ;

The pickling and seasoning: prepare the seasoning solution according to the proportion, then put the pretreated fish into the pickling seasoning solution for dipping, stir once every 25-30 minutes, and marinate for 3-4 hours. The mass ratio of material to liquid is 1:1.5～2, so that the marinade seasoning fully and evenly penetrates into the fish meat, wherein, the seasoning liquid formula is in parts by weight, 3～5 parts by weight of table salt, 0.5～1 part by weight of Chinese prickly ash, 0.5～1 part by weight of Chinese prickly ash 80 parts by weight of cinnamon, 0.5-1 parts by weight of star anise, 1-1.5 parts by weight of ginger, 2-3 parts by weight of light soy sauce, add 80 parts by weight of water and cook for 50-70 minutes, then add 3-5 parts by weight of white sugar , 0.5-1 parts by weight of monosodium glutamate, 0.3-0.5 parts by weight of chili powder, 2-3 parts by weight of cooking wine, continue to cook for 8-12 minutes, cool, filter, add water to make up to 100 parts by weight;

The pre-drying: drain the pickled and seasoned fish and then dry them with hot air at 45-50°C for 2-3 hours until the water content is 55-60%;

The baking and maturation: put the pre-dried fish into an oven with a temperature of 160-180°C and bake for 25-35 minutes, take it out and cool it;

The sugar dipping: the baked fish is pressed loose with a press machine, and then soaked in maltose solution with a solid content of 20-25%;

The secondary drying: place the fish soaked in sugar in a drying room at 45-50°C for 10-12 hours until the water content is 7-10%, and then cool;

The packaging: the cooled fish is packaged in an aluminum foil retort pouch filled with nitrogen, and then stored at room temperature to obtain a crispy fish product with instant flavor.

Compared with prior art, the beneficial effect of the present invention is:

(1) Convenience to eat: This product is a ready-to-eat product in a bag, easy to eat and carry, maintains the unique flavor of grilled fish, rich in nutrition, healthy and delicious;

(2) Improve product quality: This method utilizes the secondary drying method, combined with pressing loosening and sugar dipping process, which solves the situation that traditional grilled fish products are too hard and difficult to tear and chew, and improves the crispness of the product;

(3) Long shelf life and high safety: This product uses secondary drying technology to reduce the final water activity of the product to below 0.60; combined with high barrier materials and nitrogen-filled packaging, the product can be stored for a long time at room temperature;

(4) The product enriches the types of dried freshwater fish snack food on the market, and provides a method for deep processing of small fish.

Description of drawings

Fig. 1 is a schematic diagram of an embodiment of a processing method of instant flavor crispy fish according to the present invention.

Detailed ways

In order to make the above objects, features and advantages of the present invention more comprehensible, the specific implementation of the present invention will be described in detail below in conjunction with specific examples.

In the following description, a lot of specific details are set forth in order to fully understand the present invention, but the present invention can also be implemented in other ways different from those described here, and those skilled in the art can do it without departing from the meaning of the present invention. By analogy, the present invention is therefore not limited to the specific examples disclosed below.

Second, "one embodiment" or "an embodiment" referred to herein refers to a specific feature, structure or characteristic that may be included in at least one implementation of the present invention. "In one embodiment" appearing in different places in this specification does not all refer to the same embodiment, nor is it a separate or selective embodiment that is mutually exclusive with other embodiments.

The essence of the present invention is to solve the problems of hard texture and poor taste in the existing grilled fish products. It adopts secondary drying, first carries out moderate dehydration, and then bakes and matures, which can prevent small fish from appearing in the grilling process. When the back of the fish is burnt and the back is not yet cooked, moderate dehydration at the same time can slow down the shrinkage of the protein during the drying process and improve the dryness of the product after roasting; press loose after roasting to form a loose structure and increase the protein content. The crispness of grilled fish; the sugar dipping process can not only maintain the loose texture of the product, but also reduce the breakage of the product, and can also improve the flavor of the product by bonding sesame, enteromorpha and other ingredients. The invention removes excess moisture in the product through secondary drying, reduces the moisture content, increases the crispness of the product, and at the same time reduces the water activity, avoids the growth of microorganisms, and prolongs the shelf life. The crispy fish produced has the characteristics of good crispness, delicious taste, easy preservation and portability.

Example 1

Take fresh or frozen plum fish with a body length of about 25cm and a mass of about 100g. After removing the scales, head and viscera, thoroughly wash and remove the blood stains and black film in the fish cavity, cut open along the back of the fish, and use an injection machine Needling for a more even marinade seasoning. Then put it in the seasoning liquid to marinate for 4 hours, the mass ratio of material to liquid is 1:2, and stir it every 30 minutes or so, so that the marinating seasoning can fully and evenly penetrate into the fish. The recipe for pickling seasoning liquid is: 5g of table salt, 1g of Chinese prickly ash, 1g of cinnamon, 1g of star anise, 1.5g of ginger powder, 3g of soy sauce, add 80g of water, cook for about 1 hour, then add 5g of white sugar, 1g of Monosodium glutamate, 0.5g of chili powder, 3g of cooking wine, continue to cook for about 10 minutes, cool, filter, add water to make up to 100g, and prepare a seasoning liquid. Drain the marinated and seasoned fish and dry them in a blast drying oven at 45°C for 3 hours until the water content is about 60%. Then put the pre-dried fish into the oven at 180° C. to bake for 25 minutes, take it out and cool it. Then the fish after roasting and slaking is pressed loose with a press machine, soaked with a solid content of 25% maltose solution after pressing, and brushed with some auxiliary materials such as sesame and enteromorpha. Put the treated fish in a blast drying oven at 50° C. for 12 hours to dry until the water content is about 7-10%, and cool down. The cooled crispy fish is packaged in an aluminum foil retort bag filled with nitrogen, stored at room temperature, and the shelf life can reach 9-12 months, and the product is an instant flavor crispy fish.

Example 2

Take fresh or frozen crucian carp, with a body length of about 20cm and a mass of about 80g. After removing the scales, head, and viscera, thoroughly clean the blood and black film in the fish cavity, cut it open along the back of the fish, and use an injection machine needle Spike for a more even marinade seasoning. Then put it in the seasoning liquid to marinate for 3.5 hours, the mass ratio of material to liquid is 1:1.7, and stir once every 27 minutes or so, so that the marinating seasoning can fully and evenly penetrate into the fish. The recipe for pickling seasoning liquid is: 4g of salt, 0.7g of pepper, 0.7g of cinnamon, 0.7g of star anise, 1.3g of ginger powder, 2.5g of soy sauce, add 80g of water, cook for about 1 hour, then add 4g of white Sugar, 0.7g of monosodium glutamate, 0.4g of chili powder, 2.5g of cooking wine, continue to cook for about 10 minutes, cool, filter, add water to 100g, and prepare a seasoning liquid. Drain the marinated and seasoned fish and dry them in a blast drying oven at 45°C for 2.5 hours until the water content is about 57%. Then put the pre-dried fish into an oven at 170° C. to bake for 30 minutes, take it out and cool it. Then the fish after roasting and slaking is pressed loose with a press machine, soaked with a solid content of 23% maltose solution after pressing, and brushed with some auxiliary materials such as sesame and enteromorpha. Put the treated fish in a blast drying oven at 50° C. for 11 hours until the water content is about 7-10%, and then cool down. The cooled crispy fish is packaged in an aluminum foil retort bag filled with nitrogen, stored at room temperature, and the shelf life can reach 9-12 months, and the product is an instant flavor crispy fish.

Example 3

Take fresh or frozen crucian carp, with a body length of about 15cm and a mass of about 55g. After removing the scales, head, and viscera, thoroughly wash and remove the blood and black film in the fish cavity, cut open the fish along the back of the fish, and use an injection machine needle Spike for a more even marinade seasoning. Then put it in the seasoning liquid to marinate for 3 hours, the mass ratio of material to liquid is 1:1.5, and stir it every 30 minutes or so, so that the marinating seasoning can fully and evenly penetrate into the fish. The recipe for pickling seasoning liquid is: 3g of salt, 0.5g of pepper, 0.5g of cinnamon, 0.5g of star anise, 1g of ginger powder, 2g of soy sauce, add 80g of water, cook for about 1 hour, then add 3g of white sugar, 0.5g of monosodium glutamate, 0.3g of chili powder, 2g of cooking wine, continue to cook for about 10 minutes, cool, filter and add water to 100g to prepare a seasoning liquid. Drain the marinated and seasoned fish and dry them in a blast drying oven at 45°C for 3 hours until the water content is about 55%. Then put the pre-dried fish into an oven at 160° C. to bake for 35 minutes, take it out and cool it. Then the fish after roasting and slaking is pressed loose with a press machine, soaked with a solid content of 20% maltose solution after pressing, and brushed with some auxiliary materials such as sesame and enteromorpha. Put the treated fish in a blast drying oven at 50° C. for 10 hours to dry until the water content is about 7-10%, and cool down. The cooled crispy fish is packaged in an aluminum foil retort bag filled with nitrogen, stored at room temperature, and the shelf life can reach 9-12 months, and the product is an instant flavor crispy fish.

This shows that the present invention has considered technological method from two aspects:

(1) Research on reasonable processing technology, mainly for the determination of secondary drying process, baking process, pressing process and sugar dipping process. The specific process parameters include the optimum pre-drying and secondary drying temperature and time, the optimum baking temperature and time, the optimum pressing force and the optimum sugar concentration and time. The color and luster of the product under this process is golden yellow, the taste is crisp, the flavor of grilled fish is strong and the shape is complete.

(2) Research on reasonable storage methods, mainly for the determination of packaging bag materials and packaging methods. Specifically, it includes choosing the best packaging material and packaging method, so that the product is not easy to absorb moisture, break and oxidize under this storage method, and the product has better preservation.

It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention without limitation, although the present invention has been described in detail with reference to the preferred embodiments, those of ordinary skill in the art should understand that the technical solutions of the present invention can be carried out Modifications or equivalent replacements without departing from the spirit and scope of the technical solution of the present invention shall be covered by the claims of the present invention.

Claims (1)

1. A processing method for instant flavor crispy small fish, characterized in that: small freshwater fish is used as raw fish, through pretreatment of raw fish, pickling and seasoning, pre-drying, baking and aging, dipping in sugar, and secondary drying And the packaging step is made into instant flavor crispy small fish, wherein, The pretreatment: After removing the scales, heads and viscera of the small freshwater fish, thoroughly wash and remove the blood stains and black film in the fish cavity, cut open along the back of the fish and spread them flat, and acupuncture with an injection machine to make the marinating and seasoning more uniform ; The pickling and seasoning: prepare the seasoning solution according to the proportion, then put the pretreated fish into the pickling seasoning solution for dipping, stir once every 25-30 minutes, and marinate for 3-4 hours. The mass ratio of material to liquid is 1:1.5～2, so that the marinade seasoning fully and evenly penetrates into the fish meat, wherein, the seasoning liquid formula is in parts by weight, 3～5 parts by weight of table salt, 0.5～1 part by weight of Chinese prickly ash, 0.5～1 part by weight of Chinese prickly ash 80 parts by weight of cinnamon, 0.5-1 parts by weight of star anise, 1-1.5 parts by weight of ginger, 2-3 parts by weight of light soy sauce, add 80 parts by weight of water and cook for 50-70 minutes, then add 3-5 parts by weight of white sugar , 0.5-1 parts by weight of monosodium glutamate, 0.3-0.5 parts by weight of chili powder, 2-3 parts by weight of cooking wine, continue to cook for 8-12 minutes, cool, filter, add water to make up to 100 parts by weight; The pre-drying: drain the pickled and seasoned fish and then dry them with hot air at 45-50°C for 2-3 hours until the water content is 55-60%; The baking and maturation: put the pre-dried fish into an oven with a temperature of 160-180°C and bake for 25-35 minutes, take it out and cool it; The sugar dipping: the baked fish is pressed loose with a press machine, and then soaked in maltose solution with a solid content of 20-25%; The secondary drying: place the fish soaked in sugar in a drying room at 45-50°C for 10-12 hours until the water content is 7-10%, and then cool; The packaging: the cooled fish is packaged in an aluminum foil retort pouch filled with nitrogen, and then stored at room temperature to obtain a crispy fish product with instant flavor.