CN104223195A - Processing method of instant fish slices - Google Patents

Processing method of instant fish slices Download PDF

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Publication number
CN104223195A
CN104223195A CN201410518234.5A CN201410518234A CN104223195A CN 104223195 A CN104223195 A CN 104223195A CN 201410518234 A CN201410518234 A CN 201410518234A CN 104223195 A CN104223195 A CN 104223195A
Authority
CN
China
Prior art keywords
fish
meat
slices
processing
drying
Prior art date
Application number
CN201410518234.5A
Other languages
Chinese (zh)
Inventor
蒋世芬
Original Assignee
蒋世芬
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 蒋世芬 filed Critical 蒋世芬
Priority to CN201410518234.5A priority Critical patent/CN104223195A/en
Publication of CN104223195A publication Critical patent/CN104223195A/en

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03Organic compounds
    • A23L29/035Organic compounds containing oxygen as heteroatom
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463Organic compounds; Microorganisms; Enzymes
    • A23L3/3481Organic compounds containing oxygen
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a processing method of instant fish slices. The processing method mainly comprises the following steps: 1, purchasing a fresh or quick-frozen relatively large fish as a raw material; 2, removing the fish bones and the fish scales of a fish body, and only remaining fish meat; 3, cutting the fish meat into small fish slices with the thickness of 3 cm; 4, adding 0.1% of an antioxidant-2,6-di-tert-butyl paracresol, 0.2% of citric acid and a proper amount of salt, granulated sugar, chili powder and spice into the small fish slices, and salting at the normal temperature for 3 hours; 5, moving the salted fish slices into a drying room for drying or quickly drying in the sun until the moisture content is 15%; 6, moving the dried fish slices into a baking furnace for high-temperature baking and curing, moving out until the moisture content is reduced to be 0.5%, and cooling; 7, sub-packaging the cooled cooked fish slices into polyethylene film bags, filling the bags with plant oil, extruding air in the bags, and sealing.

Description

A kind of preparation method of instant fish meat sheet
Technical field
This processing and fabricating method relating to aquatic products, belongs to food processing technology field.
Background technology
The processing of meat is the pith of food processing field.The processing of meat can be divided into the processing of ripe carnivorous processing and raw meat class.The processing of raw meat class, generally based on moisture freezing, also has the drying meat packing doing cured making of major part.The advantage of meat freezing processing directly rapidly meat can be carried out storage to deal with, and the freshness of meat can be kept, but meat freezing processing is not through super-dry diminishing program, and the volume and weight of meat does not change, for transport, sells and cause certain difficulty.Drying, the cured system of meat can reduce the volume and weight of meat widely, to transport, sell and cause conveniently, and can increase storage period, but drying, the cured process processed of meat is numerous and diverse, can not deal with problem rapidly in time.Although the drying work of meat, cured system are quick less than freezing process, the drying work of meat, cured system also can process more substantial production and exceed surplus meat problem.The process technology of another kind of meat is the ripe processing of meat, the ripe processing of meat is generally based on packaged instant meat, most cold cuts processing is all based on food additives and the sub (as flour adds fiber) added around random consumer's sight line and taste, real meat only has on a small quantity, such as beef bar, and some beef bar only have 1/10 to be beef, the beef more had clings to monosodium glutamate of only grazing cattle, all the other are all flour, string, spices, taste substance, toner, and some consumers can taste out yet.
Summary of the invention
The preparation method of a kind of instant fish meat sheet of the present invention for main material, keeps original intramuscular fiber with the fresh flesh of fish, the fresh perfume (or spice) of taste, has to chew carefully and swallow slowly, chew more sapid and more sapid trial test feature.
A kind of preparation method of instant fish meat sheet taked technical scheme of dealing with problems is undertaken by step below: one, purchase the fresh or anxious larger fish frozen as making raw material; Two, fish body removal fishbone and fish scale are only retained the flesh of fish; Three, the flesh of fish is cut into the little cube meat of thick 3 millimeters; Four, 3 hours are pickled add 0.1% antioxidant 2.6-BHT and 0.2% citric acid, appropriate salt, granulated sugar, chilli powder, spices normal temperature in little cube meat under; Five, sliced meat will be pickled move into drying shed and carry out drying or fast insolation is dried to water content 15%; Six, by the slaking of dry fish meat sheet shift-in oven high-temperature baking, be baked to after water content is reduced to 0.5% and shift out cooling; Seven, the ripe fillet after cooling are divided put into polyethylene film pouch fill vegetable oil, to squeeze out after inner air seal.
The preparation method of a kind of instant fish meat sheet of the present invention does not smash the flesh of fish to pieces, flour and other false material is not added yet, this is conducive to keeping the myofibrillar feature of the flesh of fish, because the characteristic smashed to pieces still destroys a large amount of muscle fibres, people chews the food time and shortens widely, could not savour, taste the intension of the flesh of fish.On the other hand, oppress owing to eliminating fishbone, only chew several under be just ingested, waste mouthfeel.The beef processing of smashing formula to pieces also provides adulterated chance to fake and forged person, is finally harm consumer.
Although a kind of preparation method of instant fish meat sheet has discharged the air in packaging bag, and also also fill with the space of vegetable oil to gap, but fish meat sheet is interior or remain also micro-moisture and oxygen, therefore also using antioxidant as antistaling agent, the antioxidant of use is 2.6-BHT and citric acid.2.6-BHT is that a kind of legal food adds anti-oxidation and antisepsis agent, is usually used in the anti-oxidant of the anti-oxidant of grease class and dried fish goods class, also has good sterilizing function.Citric acid is also that a kind of safe food adds antioxidant, and the anti-oxidant and bacteria resistance function that both combine is better, can make constant vivid the looking for of ripen fish long-term storage.
Except adding anti-oxidation and antisepsis agent in a kind of instant fish meat sheet, also add granulated sugar, spices, chilli powder, vegetable oil.Vegetable oil in the end adds, and is conducive in the process of processing, do not do water clock waste, and vegetable oil can fill space, prevents fish meat sheet from contacting with oxygen, can be fresh-keeping chronically.
A kind of beneficial effect of preparation method of instant fish meat sheet is: a kind of original muscle fibre feature keeping the preparation method of muscle fibre dried beef can not destroy beef, and with the antioxidizing antistaling agent of safety and dry after adding the spices of substantial ripe muscle, baking slaking, also in packaging bag, fill vegetable oil, make instant fish meat sheet become fresh-keeping safe good to eat instant food.
Detailed description of the invention
A kind of muscle fibre dried beef preparation method that keeps implements to carry out by making step below.
One, the fresh or anxious larger fish frozen are purchased as making raw material.The flesh of fish of fresh bulk can be processed into applicable thickness by the requirement by us and size is block.
Two, fish body removal fishbone and fish scale are only retained the flesh of fish.
Three, the flesh of fish is cut into the little cube meat of thick 3 millimeters, the fillet not meeting thickness and area also retain.
Four, 3 hours are pickled add 0.1% antioxidant 2.6-BHT and 0.2% citric acid, appropriate salt, granulated sugar, chilli powder, spices normal temperature in little cube meat under.Shared by these powders of salt, granulated sugar, chilli powder, spices, total amount ratio is about 5%.
Five, sliced meat will be pickled move into drying shed and carry out drying or fast insolation is dried to water content 15%.
Six, by the slaking of dry fish meat sheet shift-in oven high-temperature baking, be baked to after water content is reduced to 0.5% and shift out cooling.
Seven, the ripe fillet after cooling are divided put into polyethylene film pouch fill vegetable oil, to squeeze out after inner air seal.
                                   

Claims (1)

1. a preparation method for instant fish meat sheet, is characterized in that being undertaken by step below: one, purchase the fresh or anxious larger fish frozen as making raw material; Two, fish body removal fishbone and fish scale are only retained the flesh of fish; Three, the flesh of fish is cut into the little cube meat of thick 3 millimeters; Four, 3 hours are pickled add 0.1% antioxidant 2.6-BHT and 0.2% citric acid, appropriate salt, granulated sugar, chilli powder, spices normal temperature in little cube meat under; Five, sliced meat will be pickled move into drying shed and carry out drying or fast insolation is dried to water content 15%; Six, by the slaking of dry fish meat sheet shift-in oven high-temperature baking, be baked to after water content is reduced to 0.5% and shift out cooling; Seven, the ripe fillet after cooling are divided put into polyethylene film pouch fill vegetable oil, to squeeze out after inner air seal.
CN201410518234.5A 2014-10-01 2014-10-01 Processing method of instant fish slices CN104223195A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410518234.5A CN104223195A (en) 2014-10-01 2014-10-01 Processing method of instant fish slices

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410518234.5A CN104223195A (en) 2014-10-01 2014-10-01 Processing method of instant fish slices

Publications (1)

Publication Number Publication Date
CN104223195A true CN104223195A (en) 2014-12-24

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CN201410518234.5A CN104223195A (en) 2014-10-01 2014-10-01 Processing method of instant fish slices

Country Status (1)

Country Link
CN (1) CN104223195A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104719431A (en) * 2015-04-09 2015-06-24 湖北省农业科学院农产品加工与核农技术研究所 Antioxidant compound for freshwater fish and using method of antioxidant compound

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101422255A (en) * 2007-10-31 2009-05-06 天津市中英保健食品有限公司 Convenient instant fish preparation method
KR20090124024A (en) * 2008-05-29 2009-12-03 제주대학교 산학협력단 Manufacturing method of the functional boiled flatfish paste containing enzymatic extracts of ecklonia cava
CN102240045A (en) * 2011-08-01 2011-11-16 湖南省金万嘉食品有限公司 Method for processing instant dried fresh water fish slices
CN102960781A (en) * 2012-12-17 2013-03-13 浙江海洋学院 Cooked sliced croaker and processing method thereof
CN103892293A (en) * 2014-04-24 2014-07-02 张文艳 Method for manufacturing muscle fiber-maintaining sliced dried beef
CN103932271A (en) * 2013-12-29 2014-07-23 蒋世芬 Method for making instant food by squid

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101422255A (en) * 2007-10-31 2009-05-06 天津市中英保健食品有限公司 Convenient instant fish preparation method
KR20090124024A (en) * 2008-05-29 2009-12-03 제주대학교 산학협력단 Manufacturing method of the functional boiled flatfish paste containing enzymatic extracts of ecklonia cava
CN102240045A (en) * 2011-08-01 2011-11-16 湖南省金万嘉食品有限公司 Method for processing instant dried fresh water fish slices
CN102960781A (en) * 2012-12-17 2013-03-13 浙江海洋学院 Cooked sliced croaker and processing method thereof
CN103932271A (en) * 2013-12-29 2014-07-23 蒋世芬 Method for making instant food by squid
CN103892293A (en) * 2014-04-24 2014-07-02 张文艳 Method for manufacturing muscle fiber-maintaining sliced dried beef

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104719431A (en) * 2015-04-09 2015-06-24 湖北省农业科学院农产品加工与核农技术研究所 Antioxidant compound for freshwater fish and using method of antioxidant compound
CN104719431B (en) * 2015-04-09 2017-11-03 湖北省农业科学院农产品加工与核农技术研究所 A kind of fresh-water fishes composite antioxidant and its application method

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Application publication date: 20141224