CN104273567A - Processing technology for frozen original-flavor baked conger eel - Google Patents
Processing technology for frozen original-flavor baked conger eel Download PDFInfo
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Abstract
The invention discloses a processing technology of frozen original-flavor baked conger eel. The processing technology is used for solving the problems that a product prepared by a conger eel baking processing technology in the prior art is high in nutrition loss and poor in flavor and sensory indexes. The processing technology comprises the following steps: (1) slicing; (2) trimming the pieces; (3) washing and grading; (4) placing in a dish and tabletting; (5) stewing; (6) steeping; (7) carrying out multi-stage baking; (8) packaging and sterilizing; and (9) precooling, quick-freezing and carrying out freezing storage. The processing technology disclosed by the invention is simple in technological steps and high in operability; the baked conger eel prepared by using the processing technology disclosed by the invention well keeps the original flavor of the conger eel, is good in color and uniform in thickness and has a favorable market prospect.
Description
Technical field
The present invention relates to aquatic products processing technical field, especially relate to a kind of freezing original flavor and bake star eel processing technology.
Background technology
Star eel formal name used at school Astroconger myriaster, belong to Gnathophis section, mainly be distributed in the waters in China, Japan, the Korea peninsula, in China Zi northern to the Bohai Sea, to the east of Taiwan, there is distribution in the Changjiang river of tracing back, west to central Sichuan, and its meat contains rich in protein, fat and calcium, phosphorus, iron vitamins and other nutritious components, delicious flavour, the dark favor by people.Now in order to improve the added value of star eel, also making its accumulating, edible more convenient, usually star eel being made roast eel.
But star eel surface has mucus, the more difficult removal of these mucus, if do not remove, black bulla (namely focal spot) can be formed when toasting, making product with bitter taste, in addition, the fat content of star eel is higher, grease in baking clock star eel meat can overflow generation bad oil smell, and can make product generation brown stain, greatly affects organoleptic indicator and the local flavor of product.
The Chinese patent of application publication number CN103315332A, Shen Qing Publication day 2013.09.25 discloses a kind of processing method of seasoning star sliced eel, and procedure of processing comprises raw material preparation, baste preparation, boiling seasoning, oven dry, packaging.The weak point of the method is: (1), by star eel sheet airing 2 ~ 3 days, very easily causes the putrid and deteriorated of star eel sheet; (2) the supracutaneous colloid mucus of star eel is not removed, because the mucus fishy smell of star eel body surface is very heavy, directly toast if do not remove, the product fishy smell weight obtained, weak flavor, the most important thing is, when drying eel sheet, eel supracutaneous colloid mucus can form black bulla (namely focal spot), makes product with bitter taste; (3) adopt boiling seasoning, in nutriment and a large amount of loss of flavor substance meeting of digestion process culminant star eel, and star eel meat can be caused broken; (4) only adopting a baste to carry out seasoning, because star eel fat content is higher, can bad oil smell be produced when drying, and can make that product fades, brown stain, the product sensory index error finally obtained.
Summary of the invention
The present invention is that the product nutrition leak that the roasting star eel processing technology in order to solve prior art obtains is large, the problem of local flavor and shade deviation, provide a kind of step simple, workable freezing original flavor bakes star eel processing technology, the roasting star eel obtained by processing technology of the present invention maintains the original local flavor of star eel preferably, and color and luster is good, thin and thick is even, has good market prospects.
To achieve these goals, the present invention is by the following technical solutions:
A kind of freezing original flavor bakes star eel processing technology, comprises the following steps:
(1) hack: star eel cut open from belly along vertebrae, then decaptitates, remove internal organ, bone, make fish body become the connected star eel sheet of spine.
(2) sheet is repaiied: fin is gone to star eel sheet, and to out-of-flatness on star eel sheet, along limit, irregular position is repaired.
(3) level is selected in cleaning: clean with salt solution after star eel sheet surface uniform spreads mucus remover, drain, choosing every tail specification is that the star eel sheet of 400 ~ 500g is as processing raw material.Adopt mucus remover effectively to remove the colloid mucus of star eel surface stick-slip in the present invention, greatly reduce the fishy smell of star eel, avoid forming black bulla to affect organoleptic quality and local flavor in bake process culminant star eel supracutaneous colloid mucus simultaneously.
(4) balance compressing tablet: tile a plastic foil on stainless steel disc, by star eel sheet with skin upward meat mode down divide on plastic foil, then on star eel sheet, cover plastic foil and press stainless steel substrates star eel sheet is flattened.Star eel sheet is placed between plastic foil by the present invention, avoid star eel sheet and stainless steel disc and stainless steel substrates adhesion, the object pressing stainless steel substrates prevents star eel sheet from occurring curling in digestion process, and make star eel sheet become more smooth, thickness is more even, thus raising organoleptic quality, as long as star eel sheet flattens by stainless steel substrates.
(5) boiling: stainless steel disc is placed at after steaming 7 ~ 12min in 95 ~ 98 DEG C of steam and is cooled to room temperature, take out.The present invention adopts boiling to make the slaking of star eel, and farthest can retain the nutriment in star eel, reduces nutrition leak, the temperature of boiling is crucial, temperature is too high, and star eel meat tissue is too softening, easily broken, easy fragmentation, be difficult to carry out following process, and temperature is too low, not easily slaking, in addition, boiling also has raw meat effect.
(6) flood: be dipped in quality improver after being taken out by the star eel sheet in stainless steel disc, under vacuum condition, soak 1 ~ 1.5h, taking-up drains.By the dipping in quality improver, greatly can improve the processing quality of star eel, be conducive to improving economic worth.
(7) multistage baking: divided by the star eel sheet in step (6) and carry out multistage baking on the Stainless-steel space grids of baking oven, multistage baking is divided into: the first stage: at 40 ~ 50 DEG C, the roasting 10 ~ 15min of the first roasting 10 ~ 15min of the back of the body, then abdomen; Second stage: at 70 ~ 80 DEG C, the roasting 5 ~ 7min of the first roasting 5 ~ 7min of the back of the body, then abdomen; Second stage: at 90 ~ 100 DEG C, the roasting 2 ~ 3min of the first roasting 2 ~ 3min of the back of the body, then abdomen; Room temperature is cooled to after baking.The present invention adopts the multistage to toast, first stage baking temperature is minimum, time is long, the moisture evaporation rate of eel meat is slow, and internal moisture is slowly evaporated to surface, uniform drying, eel sheet is smooth, lighter color, can avoid the significant shrinkage, the cracking that cause conger pile epidermis because surface moisture evaporates rapidly, causes eel sheet curling; In second stage, baking temperature improves, time shorten, to improve the color and luster of star eel sheet under the prerequisite ensureing star eel blade shape, makes star eel sheet in golden yellow or light brown; In the phase III, baking temperature is the highest, and baking time is the shortest, by the high temperature of short time with the fragrance of exciting star eel and condiment, improve local flavor, toasted by the multistage, obtain star eel sheet local flavor and organoleptic quality good, and first carry on the back roasting when toasting, rear abdomen is baked, to ensure that baking is evenly.
(8) pack sterilization: be placed in vacuum packaging bag by the whole piece star eel sheet after baking, carry out thermophilic digestion sterilization after aspirator vacuum sealing, obtain star eel flake products.
(9) precooling, quick-frozen, cold storage: after the frozen water product in step (8) being placed in temperature≤10 DEG C is cooled to central temperature≤20 DEG C, take out and dry surface of package water mark, send into the quick-freezing room of temperature≤-28 DEG C, case in time freezing to central temperature and reach-18 DEG C, after vanning, put into the cold storage storehouse cold storage that temperature is less than-18 DEG C.
As preferably, step (1) culminant star eel is freezing star eel, chilled star eel or fresh and alive star eel.Carry out subsequent treatment again after freezing star eel needs thaw, fresh and alive star eel carries out subsequent treatment after need slaughtering bloodletting again, thaws and slaughter bloodletting to be ordinary skill in the art means, therefore does not repeat at this.
As preferably, in step (3), mucus remover is made up of the component of following mass percent: 3 ~ 5% alum, 3 ~ 5% beta-schardinger dextrin-s, surplus sodium acid carbonate.In mucus remover of the present invention, sodium acid carbonate can be mixed to form granule to remove mucus with the mucus on star eel surface, alum can be hydrolyzed into aluminium hydroxide and have suction-operated in water, the mucus can adsorbing sodium acid carbonate and star eel surface is mixed to form granule, make granule form bulky grain so that wash away from star eel sheet, and sodium acid carbonate is alkalescent in water, can promote the hydrolysis of alum, beta-schardinger dextrin-, for strengthening the moisture protection of mucus remover, improves its keeping quality.In mucus remover of the present invention, each component is worked in coordination with mutually, can fast, effectively remove star eel epidermal mucus, and keeping quality is good, is conducive to the quality improving final product.
As preferably, step (3) mesohalobic mass percentage concentration is 3 ~ 3.5%, and the temperature of salt solution is 5 ~ 10 DEG C.Brine strength controls 3 ~ 3.5% in order to avoid affect the local flavor of star eel, and the temperature of salt solution controls the quality ensureing star eel at 5 ~ 10 DEG C.
As preferably, constantly pass into ozone gas during step (6) dipping, make the ozone concentration in quality improver maintain 1.5 ~ 1.8mg/L.The present invention passes into ozone gas between soak period, ozone has bactericidal action, can effectively prevent star eel sheet from immersion process, because of a large amount of bacterial reproduction, corruption occurring, ozone has the effect of de-raw meat simultaneously, and in the process passing into ozone, quality improver can be made to roll, play the effect of stirring, be conducive to star eel sheet and soak.
As preferably, in step (6), described quality improver is made up of the component of following mass percent: 0.1 ~ 0.5% grape seed extract, 0.1 ~ 0.5% phytic acid, 1 ~ 3% D-sorbite, 3 ~ 5% lactose, 0.5 ~ 1% ethyl maltol, 3 ~ 5% soybean lecithins, 10 ~ 15% maltodextrins, 5 ~ 10% carragheens, surplus is licorice water extract.In quality improver of the present invention, grape seed extract has good Scavenging activity to hydroxyl radical free radical and hydrogen peroxide, effectively can suppress the oxidation of lipid, and containing a certain amount of metal ion in star eel meat, play catalytic action to the oxidation of grease, phytic acid can form chelate with these metal ions, thus eliminates the catalytic action of these metal ions to grease, therefore by the synergy of grape seed extract and phytic acid, effectively to suppress the oxidation of lipid in star eel sheet; Between D-sorbite and lactose, there is synergistic function, the outward appearance of product can be improved, the suppleness of product can be improved again, improve mouthfeel; Ethyl maltol plays composes fragrant effect, farthest can improve the aromatic degree of product while keeping the original characteristic chicken flavor of star eel, and have acid suppression, press down bitter, go raw meat, the effect such as anticorrosion; Soybean lecithin can make each component in quality improver dissolve rapidly and be dispersed in water, improve dissolubility, and each component in quality improver can be made to infiltrate rapidly in star eel tissue, effect of each component in quality improver is not fully exerted, plays synergistic effect; Maltodextrin has the effect of solid oil, can effectively prevent grease in bake process from overflowing from star eel sheet, in addition maltodextrin also can make fillet surface in threadiness, increase the elasticity of star eel sheet and chew strength, improve mouthfeel, but maltodextrin is filled in star eel tissue, star eel sheet cracking, fragmentation is easily made when toasting, therefore carragheen is added in the present invention to address this problem, carragheen add the integrality that can keep star eel, make it not easy to crack when toasting, broken thus keep the profile that star eel sheet is complete; Liquorice beverage has raw meat effect, and can cover the peculiar smell such as fishy smell and bitter taste, improves the local flavor of product.Each component in quality improver of the present invention, by mutual Synergistic, can improve the processing quality of roasting star eel greatly, is conducive to the economic worth improving star eel.
As preferably, described licorice water extract is obtained by following steps: decocted by the water adding 10 ~ 20 times amount in Radix Glycyrrhizae, boil 50 ~ 70% of most original volume, filter and obtain licorice water extract.
As preferably, described quality improver temperature is 10 ~ 20 DEG C, and the addition of quality improver is 3 ~ 5 times of star eel tablet quality.
Therefore, the present invention has following beneficial effect:
(1) adopt mucus remover to remove the colloid mucus of star eel surface stick-slip, and disclose the formula of mucus remover, to improve organoleptic quality and the local flavor of product;
(2) being sandwiched in by star eel sheet between plastic foil and carrying out boiling after flattening with corrosion resistant plate, can make the slaking of star eel, farthest retain the nutriment in star eel, star eel sheet profile can be made again to keep smooth, and thickness keeps uniformity;
(3) disclose a kind of concrete formula of quality improver, by the mutual Synergistic of each component, greatly improve the processing quality of star eel sheet, be conducive to the economic worth improving star eel;
(4) to star eel sheet adopt the multistage baking, obtain star eel sheet local flavor and organoleptic quality good;
(5) be optimized design to whole processing technology, processing step is simple, and workable, the product form obtained is complete, maintain the original local flavor of star eel preferably, and color and luster is good, and thin and thick is even, has good market prospects.
Detailed description of the invention
Below by detailed description of the invention, the present invention will be further described.
In the present invention, if not refer in particular to, all percentage is unit of weight, and all devices and raw material all can be buied from market or the industry is conventional, and the method in following embodiment, if no special instructions, is this area conventional method.
Embodiment 1
(1) hack: after freezing star eel is thawed, cut open from belly along vertebrae, then decaptitate, remove internal organ, bone, make fish body become the connected star eel sheet of spine.
(2) sheet is repaiied: fin is gone to star eel sheet, and to out-of-flatness on star eel sheet, along limit, irregular position is repaired.
(3) level is selected in cleaning: be 6 DEG C by temperature after star eel sheet surface uniform spreads mucus remover, mass percentage concentration be 3.2% salt solution clean, drain, choosing every tail specification is that the star eel sheet of 400 ~ 500g is as processing raw material, mucus remover is made up of the component of following mass percent: 4% alum, 4% beta-schardinger dextrin-, surplus sodium acid carbonate.
(4) balance compressing tablet: tile a plastic foil on stainless steel disc, by star eel sheet with skin upward meat mode down divide on plastic foil, then on star eel sheet, cover plastic foil and press stainless steel substrates star eel sheet is flattened.
(5) boiling: be placed at by stainless steel disc after steaming 10min in 96 DEG C of steam and be cooled to room temperature, takes out.
(6) flood: after being taken out by the star eel sheet in stainless steel disc, be dipped in 4 times amount, temperature is in the quality improver of 15 DEG C, 1.2h is soaked under vacuum condition, taking-up drains, constantly ozone gas is passed into during dipping, the ozone concentration in quality improver is made to maintain 1.5mg/L, quality improver is made up of the component of following mass percent: 0.2% grape seed extract, 0.2% phytic acid, 2% D-sorbite, 3.5% lactose, 0.7% ethyl maltol, 4% soybean lecithin, 12% maltodextrin, 7% carragheen, surplus is licorice water extract, licorice water extract is obtained by following steps: decocted by the water adding 15 times amount in Radix Glycyrrhizae, boil 60% of most original volume, filter and obtain licorice water extract.
(7) multistage baking: divided by the star eel sheet in step (6) and carry out multistage baking on the Stainless-steel space grids of baking oven, multistage baking is divided into: the first stage: at 45 DEG C, the first roasting 12min of the back of the body, then abdomen bakes 12min; Second stage: at 75 DEG C, the first roasting 5.5min of the back of the body, then abdomen bakes 5.5min; Second stage: at 95 DEG C, the first roasting 2.5min of the back of the body, then abdomen bakes 2.5min; Room temperature is cooled to after baking.
(8) pack sterilization: be placed in vacuum packaging bag by the whole piece star eel sheet after baking, carry out thermophilic digestion sterilization after aspirator vacuum sealing, obtain star eel flake products.
(9) precooling, quick-frozen, cold storage: after the frozen water product in step (8) being placed in temperature≤10 DEG C is cooled to central temperature≤20 DEG C, take out and dry surface of package water mark, send into the quick-freezing room of temperature≤-28 DEG C, case in time freezing to central temperature and reach-18 DEG C, after vanning, put into the cold storage storehouse cold storage that temperature is less than-18 DEG C.
Embodiment 2
(1) hack: after freezing star eel is thawed, cut open from belly along vertebrae, then decaptitate, remove internal organ, bone, make fish body become the connected star eel sheet of spine.
(2) sheet is repaiied: fin is gone to star eel sheet, and to out-of-flatness on star eel sheet, along limit, irregular position is repaired.
(3) level is selected in cleaning: be 5 DEG C by temperature after star eel sheet surface uniform spreads mucus remover, mass percentage concentration be 3.5% salt solution clean, drain, choosing every tail specification is that the star eel sheet of 400 ~ 500g is as processing raw material, mucus remover is made up of the component of following mass percent: 3% alum, 3% beta-schardinger dextrin-, surplus sodium acid carbonate.
(4) balance compressing tablet: tile a plastic foil on stainless steel disc, by star eel sheet with skin upward meat mode down divide on plastic foil, then on star eel sheet, cover plastic foil and press stainless steel substrates star eel sheet is flattened.
(5) boiling: be placed at by stainless steel disc after steaming 7min in 98 DEG C of steam and be cooled to room temperature, takes out.
(6) flood: after being taken out by the star eel sheet in stainless steel disc, be dipped in 5 times amount, temperature is in the quality improver of 10 DEG C, 1.5h is soaked under vacuum condition, taking-up drains, constantly ozone gas is passed into during dipping, the ozone concentration in quality improver is made to maintain 1.6mg/L, quality improver is made up of the component of following mass percent: 0.1% grape seed extract, 0.1% phytic acid, 1% D-sorbite, 3% lactose, 0.5% ethyl maltol, 3% soybean lecithin, 10% maltodextrin, 5% carragheen, surplus is licorice water extract, licorice water extract is obtained by following steps: decocted by the water adding 20 times amount in Radix Glycyrrhizae, boil 50% of most original volume, filter and obtain licorice water extract.
(7) multistage baking: divided by the star eel sheet in step (6) and carry out multistage baking on the Stainless-steel space grids of baking oven, multistage baking is divided into: the first stage: at 50 DEG C, the first roasting 10min of the back of the body, then abdomen bakes 10min; Second stage: at 80 DEG C, the first roasting 5min of the back of the body, then abdomen bakes 5min; Second stage: at 100 DEG C, the first roasting 2min of the back of the body, then abdomen bakes 2min; Room temperature is cooled to after baking.
(8) pack sterilization: be placed in vacuum packaging bag by the whole piece star eel sheet after baking, carry out thermophilic digestion sterilization after aspirator vacuum sealing, obtain star eel flake products.
(9) precooling, quick-frozen, cold storage: after the frozen water product in step (8) being placed in temperature≤10 DEG C is cooled to central temperature≤20 DEG C, take out and dry surface of package water mark, send into the quick-freezing room of temperature≤-28 DEG C, case in time freezing to central temperature and reach-18 DEG C, after vanning, put into the cold storage storehouse cold storage that temperature is less than-18 DEG C.
Embodiment 3
(1) hack: after freezing star eel is thawed, cut open from belly along vertebrae, then decaptitate, remove internal organ, bone, make fish body become the connected star eel sheet of spine.
(2) sheet is repaiied: fin is gone to star eel sheet, and to out-of-flatness on star eel sheet, along limit, irregular position is repaired.
(3) level is selected in cleaning: be 10 DEG C by temperature after star eel sheet surface uniform spreads mucus remover, mass percentage concentration be 3% salt solution clean, drain, choosing every tail specification is that the star eel sheet of 400 ~ 500g is as processing raw material, mucus remover is made up of the component of following mass percent: 5% alum, 5% beta-schardinger dextrin-, surplus sodium acid carbonate.
(4) balance compressing tablet: tile a plastic foil on stainless steel disc, by star eel sheet with skin upward meat mode down divide on plastic foil, then on star eel sheet, cover plastic foil and press stainless steel substrates star eel sheet is flattened.
(5) boiling: be placed at by stainless steel disc after steaming 12min in 95 DEG C of steam and be cooled to room temperature, takes out.
(6) flood: after being taken out by the star eel sheet in stainless steel disc, be dipped in 3 times amount, temperature is in the quality improver of 20 DEG C, 1h is soaked under vacuum condition, taking-up drains, constantly ozone gas is passed into during dipping, the ozone concentration in quality improver is made to maintain 1.8mg/L, quality improver is made up of the component of following mass percent: 0.5% grape seed extract, 0.5% phytic acid, 3% D-sorbite, 5% lactose, 1% ethyl maltol, 5% soybean lecithin, 15% maltodextrin, 10% carragheen, surplus is licorice water extract, licorice water extract is obtained by following steps: decocted by the water adding 10 times amount in Radix Glycyrrhizae, boil 70% of most original volume, filter and obtain licorice water extract.
(7) multistage baking: divided by the star eel sheet in step (6) and carry out multistage baking on the Stainless-steel space grids of baking oven, multistage baking is divided into: the first stage: at 40 DEG C, the first roasting 15min of the back of the body, then abdomen bakes 15min; Second stage: at 70 DEG C, the first roasting 7min of the back of the body, then abdomen bakes 7min; Second stage: at 90 DEG C, the first roasting 3min of the back of the body, then abdomen bakes 3min; Room temperature is cooled to after baking.
(8) pack sterilization: be placed in vacuum packaging bag by the whole piece star eel sheet after baking, carry out thermophilic digestion sterilization after aspirator vacuum sealing, obtain star eel flake products.
(9) precooling, quick-frozen, cold storage: after the frozen water product in step (8) being placed in temperature≤10 DEG C is cooled to central temperature≤20 DEG C, take out and dry surface of package water mark, send into the quick-freezing room of temperature≤-28 DEG C, case in time freezing to central temperature and reach-18 DEG C, after vanning, put into the cold storage storehouse cold storage that temperature is less than-18 DEG C.
By the obtained roasting star eel index of quality of processing technology of the present invention be:
Organoleptic indicator: profile is smooth, individual complete, color and luster is faint yellow or golden yellow, and color is evenly full, and quality is closely soft, chews strength, has the due fragrance of star eel and delicate flavour, free from extraneous odour, without going mouldy.
Physical and chemical index: protein >=50%, ash content≤3%, moisture 15 ~ 20%, inorganic arsenic≤1mg/Kg, lead≤0.5 mg/Kg, acid value (in fat)≤100mg/Kg, peroxide value (with buttermeter)≤0.4mg/Kg.
Microbiological indicator: total plate count < 3000cfu/g; Escherichia coli < 30MPN/100g; Pathogenic bacteria do not detect.
The obtained roasting star eel product form of processing technology of the present invention is complete, can keep the original local flavor of star eel preferably, and color and luster is good, is conducive to the added value improving star eel, has wide market prospects.
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 (8)
1. freezing original flavor bakes a star eel processing technology, it is characterized in that, comprises the following steps:
(1) hack: star eel cut open from belly along vertebrae, then decaptitates, remove internal organ, bone, make fish body become the connected star eel sheet of spine;
(2) sheet is repaiied: fin is gone to star eel sheet, and to out-of-flatness on star eel sheet, along limit, irregular position is repaired;
(3) level is selected in cleaning: clean with salt solution after star eel sheet surface uniform spreads mucus remover, drain, choosing every tail specification is that the star eel sheet of 400 ~ 500g is as processing raw material;
(4) balance compressing tablet: tile a plastic foil on stainless steel disc, by star eel sheet with skin upward meat mode down divide on plastic foil, then on star eel sheet, cover plastic foil and press stainless steel substrates star eel sheet is flattened;
(5) boiling: stainless steel disc is placed at after steaming 7 ~ 12min in 95 ~ 98 DEG C of steam and is cooled to room temperature, take out;
(6) flood: be dipped in quality improver after being taken out by the star eel sheet in stainless steel disc, under vacuum condition, soak 1 ~ 1.5h, taking-up drains;
(7) multistage baking: divided by the star eel sheet in step (6) and carry out multistage baking on the Stainless-steel space grids of baking oven, multistage baking is divided into: the first stage: at 40 ~ 50 DEG C, the roasting 10 ~ 15min of the first roasting 10 ~ 15min of the back of the body, then abdomen; Second stage: at 70 ~ 80 DEG C, the roasting 5 ~ 7min of the first roasting 5 ~ 7min of the back of the body, then abdomen; Second stage: at 90 ~ 100 DEG C, the roasting 2 ~ 3min of the first roasting 2 ~ 3min of the back of the body, then abdomen; Room temperature is cooled to after baking;
(8) pack sterilization: be placed in vacuum packaging bag by the whole piece star eel sheet after baking, carry out thermophilic digestion sterilization after aspirator vacuum sealing, obtain star eel flake products;
(9) precooling, quick-frozen, cold storage: after the frozen water product in step (8) being placed in temperature≤10 DEG C is cooled to central temperature≤20 DEG C, take out and dry surface of package water mark, send into the quick-freezing room of temperature≤-28 DEG C, case in time freezing to central temperature and reach-18 DEG C, after vanning, put into the cold storage storehouse cold storage that temperature is less than-18 DEG C.
2. the freezing original flavor of one according to claim 1 bakes star eel processing technology, it is characterized in that, step (1) culminant star eel is freezing star eel, chilled star eel or fresh and alive star eel.
3. the freezing original flavor of one according to claim 1 bakes star eel processing technology, it is characterized in that, in step (3), mucus remover is made up of the component of following mass percent: 3 ~ 5% alum, 3 ~ 5% beta-schardinger dextrin-s, surplus sodium acid carbonate.
4. the freezing original flavor of one according to claim 1 bakes star eel processing technology, it is characterized in that, step (3) mesohalobic mass percentage concentration is 3 ~ 3.5%, and the temperature of salt solution is 5 ~ 10 DEG C.
5. the freezing original flavor of one according to claim 1 bakes star eel processing technology, it is characterized in that, constantly passes into ozone gas, make the ozone concentration in quality improver maintain 1.5 ~ 1.8mg/L during step (6) dipping.
6. a kind of freezing original flavor bakes star eel processing technology according to claim 1 or 5, it is characterized in that, in step (6), described quality improver is made up of the component of following mass percent: 0.1 ~ 0.5% grape seed extract, 0.1 ~ 0.5% phytic acid, 1 ~ 3% D-sorbite, 3 ~ 5% lactose, 0.5 ~ 1% ethyl maltol, 3 ~ 5% soybean lecithins, 10 ~ 15% maltodextrins, 5 ~ 10% carragheens, surplus is licorice water extract.
7. the freezing original flavor of one according to claim 6 bakes star eel processing technology, it is characterized in that, described licorice water extract is obtained by following steps: decocted by the water adding 10 ~ 20 times amount in Radix Glycyrrhizae, boil 50 ~ 70% of most original volume, filter and obtain licorice water extract.
8. the freezing original flavor of one according to claim 6 bakes star eel processing technology, it is characterized in that, described quality improver temperature is 10 ~ 20 DEG C, and the addition of quality improver is 3 ~ 5 times of star eel tablet quality.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410440987.9A CN104273567A (en) | 2014-09-02 | 2014-09-02 | Processing technology for frozen original-flavor baked conger eel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410440987.9A CN104273567A (en) | 2014-09-02 | 2014-09-02 | Processing technology for frozen original-flavor baked conger eel |
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| CN107788427A (en) * | 2017-12-04 | 2018-03-13 | 黄丽杰 | Processing method after the defrosting of fish frozen fish |
| CN108208629A (en) * | 2017-12-31 | 2018-06-29 | 舟山市福瑞达食品有限公司 | A kind of processing method of the cured product of star eel fermentation |
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| CN107788427A (en) * | 2017-12-04 | 2018-03-13 | 黄丽杰 | Processing method after the defrosting of fish frozen fish |
| CN107788427B (en) * | 2017-12-04 | 2020-12-15 | 靳琦 | Processing method of frozen fish after thawing |
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