CN104351852B - Production process of instant vinegar-pickled scad small slices - Google Patents
Production process of instant vinegar-pickled scad small slices Download PDFInfo
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- CN104351852B CN104351852B CN201410669055.1A CN201410669055A CN104351852B CN 104351852 B CN104351852 B CN 104351852B CN 201410669055 A CN201410669055 A CN 201410669055A CN 104351852 B CN104351852 B CN 104351852B
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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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Abstract
The invention relates to a production process of instant vinegar-pickled scad small slices, which comprises the following steps: checking and accepting raw materials, taking the raw materials out of a warehouse, unfreezing the raw materials, removing heads, marking off, removing dirties, cleaning, disinfecting, slicing, trimming, inspecting, removing abdominal spines, disinfecting, controlling water, burying salt, washing salt, pulling spines, inspecting by touching spines, preparing seasoning liquid I, performing primary ripening, pickling, performing secondary ripening, performing semi-freezing, peeling, inspecting, freezing, bagging, vacuumizing, warehousing and storing, opening bags, slicing, placing a tray, spraying seasoning liquid II, inspecting, vacuumizing, freezing, inspecting, detecting metal, boxing, sealing, packaging, inspecting in a box, and warehousing and refrigerating. The vinegar pickled horse mackerel slices produced by the process do not need to be subjected to a cooking procedure, the loss of nutrient substances is minimum, and no preservative is added, so that the products are safer and healthier, the independently packaged products are convenient to eat, the requirements of consumers on fast food are met, the produced products are attractive and delicious, the product quality is high, and the value and profit margin of the products are improved.
Description
Technical field
The present invention relates to food processing field, a kind of instant production technology marinating the little section of scad.
Background technology
Scad protein content is high, and content of hemachrome enriches, and fat content is medium, additionally contains more calcium, zinc, iron
With vitamin A, E etc..Although market price is the highest, but it is full of high unit unrighted acid, has PHA2877mg, EPA927mg
Etc. nutritional labeling, can be with preventing hypertension, headstroke etc..
On the other hand, along with the raising of people's living standard, the consciousness that consumer keeps healthy for food nutrition gradually strengthens, then adds
Upper quick rhythm of life, the demand for instant food is the most increasing.Traditional instant food is in quick and nutrition and health care side
Just it is difficult to satisfactory to both parties.
For scad, the method that Chinese are traditional is to pickle salty product, rear fry, steams in clear soup, goes well with wine and go with rice.Fried, burn slip,
Sootiness is the most universal.It is processed into tin product with freezing scad, due on the low side, and has much competitiveness.
But, traditional cooking methods makes the nutrient component damages of scad the biggest, it is impossible to meet consumer for nutrition aspect
Requirement.
Japanese is processed into raw fish scad and is eaten, but, typically all restaurant now does and now eats, for the bamboo pod of instant type
Fish food it is not yet reported that.Scad is also often cutd open sheet deburring, brushing seasoning matter by Japanese, after baking with baker, cuts into block
Rear edible, this can not meet the requirement on both side of instant and certain storage life.
Summary of the invention
According to above-mentioned weak point, it is an object of the invention to provide a kind of instant production technology marinating the little section of scad, pass through
The scad instant tablet that this technique produces is possible not only to retain its nutriment to greatest extent, the most also has certain freshness date,
Meet that consumer is instant for food, the double requirements of nutrition.
For achieving the above object, technical program of the present invention lies in: a kind of instant production technology marinating the little section of scad, it
Comprise the following steps:
(1) scad Feedstock treating:
(1) raw material is checked and accepted: fish surface is glossy, and freezing hardness is good, and raw material body surface is without xanthochromia, without air-dried, corrupt, smell
For normal fishiness free from extraneous odour stink, Packing Sound without being stained, center temperature of fish less than-18 DEG C.The quality of raw material is produced final
The impact of product quality is most important, adds that this product is finally instant, and therefore this step of the examination of raw material is the most crucial.
(2) raw material outbound: taken out from storehouse by product, notes gently removing putting down gently, it is to avoid collision causes bad.
(3) raw material thaws: being placed on thaw shelf by raw material and naturally thaw, solution is to 2 one-tenth.Can not completely thaw, thaw completely
Words are unfavorable for that follow-up peeling such as hacks at the operation.
(4) decaptitate, rule, go dirty: thaw after fillet be placed on blank, before pectoral fin and lateral fin, fish head is cut sth. askew,
With cutter, belly is scratched, internal organ are taken out, puts into leftover bits and pieces magazine.
(5) clean, sterilize: by go dirty after fish put in basket and clean up, 50ppm liquor natrii hypochloritis soaks 1
Minute, flowing water cleans up.The scad produced due to the present invention is instant and is to eat raw, therefore, and cleaning, sterilisation step
The most crucial, antibacterial effect can be played, possess certain shelf-life offer condition for scad sheet.
(6) hack, repair: when hacking, fish is placed smooth, fish facing away from operating personnel, fish maw skin outwardly, from afterbody starts
Cutter, cutter is directly drawn by vertical fish, is then advanced in the way of sheet by cutter, exerts oneself uniformly and push down steck during propelling；To when opening second
Fillet with steck face down, and also carry out by this method, and the steck cut is thin；When repairing fish, fillet are set level whole, flesh noodles upward,
Backstab is repaired in the way of sheet；Fillet after finishing want flesh noodles upwards to put into basket.
(7) inspection: checking that the fillet after finishing are the most barbed, fish dirty fish blood is scraped totally, and the fillet flesh noodles after inspection is placed upward.
(8) removing ventral spine: placed by fillet smooth, flesh noodles is cut down along place's straight knife gradient 45 ° after front fin, the flesh of fish cut out
The most attractive in appearance, then fish lateral fin is cut away, by the fillet turn-over after finishing, flesh noodles upwards, according to the left and right sheet of fillet, goes
Ventral spine, goes ventral spine to face a left side, pins at fillet and ventral spine with left hand, and right hand-held knife carries out sheet thorn, under sheet according to the arc of ventral spine
Ventral spine thin, it is impossible to leakage thorn, can not be too much band the flesh of fish, the fillet trimmed are put into basket, flesh noodles is upwards.Due to this
Technique is that scad is processed into fillet instant, that eat raw, and therefore, the step removing ventral spine is the most crucial, it is simple to subsequent handling
Carry out and facilitate consumer to eat.Before operation, flesh noodles is upward, and after operation, whether flesh noodles is easy for down distinguishing and is operated, and keeps away
Exempt to mix up do not remove ventral spine with the flesh of fish handled well.
(9) sterilize, control water: bloodstain viscous for flesh of fish surface, fin, black film running water are cleaned up, is then placed on 50ppm
Liquor natrii hypochloritis soaks 1 minute, cleans up, be placed on tiltedly to control and control water 3-5 minute on water frame.Sterilisation step and above-mentioned one
Sample, can play antibacterial effect, possesses certain shelf-life offer condition for scad sheet.
(10) salt is buried: the product after cleaning is stained with salt piecewise and is placed in basket, is placed between the low temperature of less than 10 DEG C, buries the salt time
1h, salinity is between 4.8%-5.2%.Burying salt is to make the flesh of fish tasty, without being seasoned again time edible, it is achieved instant purpose,
Reach fresh-keeping to product, because certain density salinity can play antibacterial effect by burying salt simultaneously.
(11) desalinization of soil by flooding or leaching: the salt on the fillet surface after burying salt cleans up, every basket fish sheet re-use after being spread in a single layer flowing water by
Basket cleans up.
(12) pull out thorn: the fillet after cleaning are placed on left side, take and a piece of lie on blank from basket, flesh noodles upwards, the right hand
Hold tweezers first to be pulled out by first major part thorn, successively middle spur is all removed along middle spur portion from the beginning to the end；Fish is checked after removal
Sheet pull out thorn situation, fillet are lifted by left hand, and head-up, tail right hand thumb down stings along major part, the ventral spine direction of growth carries out
Inspection, more do not have leakage thorn, disconnected thorn situation with forefinger along middle bone the most careful inspection, the fillet after inspection are kept flat
In the basket of right side, flesh noodles is downward.Instant for scad, to eat offer raw convenient, it is to avoid pricked time edible.
(13) touch thorn inspection: thorn situation is pulled out in inspection, and left hand lifts fillet so that it is head-up, tail down, hand thumb is along big
Head thorn, the ventral spine direction of growth are tested, more do not have leakage thorn with forefinger along middle bone the most careful inspection, finally examine
Test limit thorn situation.Guarantee that fishbone is removed clean, it is to avoid stabbed by fishbone when consumer eats.
(2) configuration baste I: by granulated sugar 20.63%, 5.5 ° of rice vinegars 27.0%, salt 5.7%, monosodium glutamate 0.19%, water
46.48% mixes, standby.Flavoring ingredients is simple, sour-sweet taste, not only provides the taste that scad is delicious, rice simultaneously
The sugared content of vinegar, salt and higher concentration all has certain preservation and antisepsis effect to scad.Without any preservative, make
Obtain this product safety healthy, meet consumer and instant food is ensured to the requirement of nutrition.
(3) production and processing:
(1) maturation: the product placement after inspection product is singly being frozen maturation 2h between the low temperature being placed on less than 10 DEG C in device.Maturation
Purpose be to make the flesh of fish more add taste.
(2) marinate: mix according to the ratio that weight ratio is 1.7:1 of fish and baste I and soak 4h.Marinate and mainly make the flesh of fish
Tasty, also it is the effect with certain bacteriostasis, preservation simultaneously.
(3) secondary maturation: the product after marinating is pulled out and is placed in basket, is placed on maturation 4h between low temperature, surface to cover one layer thin
Packing paper.Make the flesh of fish the most tasty, tasty more uniform.Surface packing paper is to affect product quality to prevent from falling into foreign material.
(4) semi-frozen: the product monolithic after secondary maturation is placed in mono-frozen machine strip, product enter cold after freeze to central temperature-5 DEG C
Below.The step of semi-frozen is in order to the peeling of next step operation is prepared, it is simple to peeling, it is to avoid under being carried by the flesh of fish when peeling,
Affect product attractive in appearance and cause waste.
(5) remove the peel, check: fillet are positioned on Husking plate by left hand, left hand take fish, belly direction towards oneself, the fish back side to
Outward, the right hand holds tweezers, from the beginning of fish dorsal, provokes with tweezers gently and dragged down by fish-skin at afterbody fish scale；After peeling
Product checking piece by piece does not have leakage skin phenomenon.The purpose of peeling is in order to the most tasty when follow-up balance, spray baste II.
(6) freeze: product monolithic is placed in mono-frozen machine strip, mono-frozen machine temperature less than-30 DEG C, freezes rear product temperature-18
Below DEG C.
(7) pack, vacuumize: the product freezed is contained in vacuum bag and vacuumizes.
(8) warehouse-in preserves: is put into by simple packaged product in the freezer of-18 DEG C and deposits, standby.
It is because whole operation the most oversize, it is to avoid affect the quality of fish herein for semi finished package preservation, next to that after freezing
Segment is cut well, it is ensured that product appearance is beautiful.
(9) opening bag, section: fillet are positioned on segment plate by left hand, right hand-held knife is prolonged fillet fish anus position and is hung down to fore head position
Under vertical cut, then by fillet head towards a left side, tail towards the right side, surface upward, starts section from afterbody.Left and right sheet is distinguished during segment, will
Product after segment is put in the basket being lined with packing paper.
(10) balance, spray baste II: the product after segment is carried out balance, puts a layer during balance and spray a seasoning with watering can
Liquid II.The amount of current spray vinegar simply spray is few, before be bubble, the time is long.Granulated sugar, rice vinegar, monosodium glutamate in current spray baste II
Ratio all high than last time formula, it is simply that allow and fly final tache at product and still conform to through process by the mouthfeel of product
The taste started most.
(11) check, vacuumize: product after balance is loaded in bag and carries out multiple title, then vacuumize, coding.
(12) freeze: the product after vacuum is put in mono-frozen machine and carries out back freezing, freeze to central temperature less than-18 DEG C.
(13) inspection product: the product after freezing is placed 48h, confirm that level of vacuum is good, and packaging inner bag lettering is complete accurately,
Choose the product of vacuum error simultaneously.
(14) metal detection: the product after inspection product is crossed one by one metal detector, it is ensured that every bag can be transferred through metal detection.
(15) vanning, joint sealing, packing: vanning, every layer adds anti-skidding packing paper, and carton top black stamp-pad ink prints the tasting time limit,
Single case packing.
(16) case inspection: the packing case after bundling is placed in the strip of metal detector, it is ensured that every case can be transferred through metal detection.
(17) warehouse-in refrigeration: packaged product is put in the freezer of-18 DEG C and deposit.
Marinating scad sheet without any culinary art by what present invention process produced, therefore nutriment is farthest protected
Staying, flavoring is simple, without any preservative so that product more safety and Health, and the product instant of independent packaging,
Meeting consumer's requirement for instant food, the linking of this technique each step is compact, and production efficiency is high, and product quality is high, from
And improve value and the profit margin of product.
Preferably: described fillet pull out in thorn step, put one layer of blue packing paper on blank.This is
On blank, for the ease of distinguishing, use the packing paper of blue layer.Certainly, other can with the paper that white can distinguish.
Preferably: described fillet marinate in step, before immersion, monolithic vinegar cleans.This is to prevent from soaking
After product adhesion phenomenon occurs.
Preferably: the formula of the baste II in described balance, spray baste II step is 23.2%, 5.5 ° of rice vinegars of granulated sugar
30%, salt 3.3%, monosodium glutamate 0.2%, water 43.3%.In this baste II, the content of granulated sugar, rice vinegar, salt and monosodium glutamate has
Improved, it is simply that still conform to the taste started most through process by the mouthfeel of product at final tache.
Preferably: one thin packing paper of every layer of pad during balance in described balance, spray baste II step.On the one hand this keep producing
The taste of product, second is to prevent extruding between product from affecting outward appearance.
The beneficial effects of the present invention is: the scad sheet that marinates produced by present invention process needs not move through culinary art operation, therefore
Nutriment loss is minimum, and flavoring only has sugar, vinegar, salt and a small amount of monosodium glutamate, without any preservative so that product is more
Safety and Health, the product instant of independent packaging, meet consumer's requirement for instant food, each step of this technique is held in the mouth
Connecing compact, production efficiency is high, and the product of production is attractive in appearance, delicious, and product quality is high, thus improves value and the profit of product
Space.
Accompanying drawing explanation
Fig. 1 is the process chart of the present invention.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention will be further described.
Embodiment 1
Knowable to a kind of instant production technology marinating the little section of scad shown in Fig. 1, it comprises the following steps:
(1) scad Feedstock treating:
(1) raw material is checked and accepted: fish surface is glossy, and freezing hardness is good, and raw material body surface is without xanthochromia, without air-dried, corrupt, smell
For normal fishiness free from extraneous odour stink, Packing Sound without being stained, center temperature of fish less than-18 DEG C；
(2) raw material outbound: taken out from storehouse by product, notes gently removing putting down gently, it is to avoid collision causes bad；
(3) raw material thaws: being placed on thaw shelf by raw material and naturally thaw, solution is to 2 one-tenth；
(4) decaptitate, rule, go dirty: thaw after fillet be placed on blank, before pectoral fin and lateral fin, fish head is cut sth. askew,
With cutter, belly is scratched, internal organ are taken out, puts into leftover bits and pieces magazine；
(5) clean, sterilize: by go dirty after fish put in basket and clean up, 50ppm liquor natrii hypochloritis soaks 1
Minute, flowing water cleans up；
(6) hack, repair: when hacking, fish is placed smooth, fish facing away from operating personnel, fish maw skin outwardly, from afterbody starts
Cutter, cutter is directly drawn by vertical fish, is then advanced in the way of sheet by cutter, exerts oneself uniformly and push down steck during propelling；To when opening second
Fillet with steck face down, and also carry out by this method, and the steck cut is thin；When repairing fish, fillet are set level whole, flesh noodles upward,
Backstab is repaired in the way of sheet；Fillet after finishing want flesh noodles upwards to put into basket；
(7) inspection: checking that the fillet after finishing are the most barbed, fish dirty fish blood is scraped totally, and the fillet flesh noodles after inspection is placed upward；
(8) removing ventral spine: placed by fillet smooth, flesh noodles is cut down along place's straight knife gradient 45 ° after front fin, then is cut by fish lateral fin
Falling, by the fillet turn-over after finishing, flesh noodles upwards, according to the left and right sheet of fillet, carries out ventral spine, goes ventral spine to face a left side, uses
Left hand is pinned at fillet and ventral spine, and the ventral spine that right hand-held knife is carried out under sheet thorn, sheet according to the arc of ventral spine is thin, it is impossible to leakage thorn,
Band that can not be too much is oppressed, and the fillet trimmed are put into basket, and flesh noodles is upwards；
(9) sterilize, control water: bloodstain viscous for flesh of fish surface, fin, black film running water are cleaned up, is then placed on 50ppm
Liquor natrii hypochloritis soaks 1 minute, cleans up, be placed on tiltedly to control and control water 5 minutes on water frame；
(10) salt is buried: the product after cleaning is stained with salt piecewise and is placed in basket, is placed between the low temperature of less than 10 DEG C, buries the salt time
1h, salinity is between 5.2%；
(11) desalinization of soil by flooding or leaching: the salt on the fillet surface after burying salt cleans up, every basket fish sheet re-use after being spread in a single layer flowing water by
Basket cleans up；
(12) thorn is pulled out: the fillet after cleaning are placed on left side, take and a piece of lie on blank, put one on blank from basket
The blue packing paper of layer, flesh noodles upwards, hold tweezers and first pull out, first major part thorn along middle spur portion from the beginning to the end successively by middle bone by the right hand
Thorn is all removed；That checks fillet after removal pulls out thorn situation, and fillet are lifted by left hand, and head-up, tail right hand thumb down is suitable
Major part thorn, the ventral spine direction of growth are tested, then along middle bone, the most carefully inspection does not have leakage thorn, break thorn with forefinger
Fillet after inspection are lain in the basket of right side by situation, and flesh noodles is downward；(13) thorn inspection is touched: thorn situation, left hand are pulled out in inspection
Lift fillet so that it is head-up, tail down, hand thumb is stung along major part, the ventral spine direction of growth is tested, more suitable with forefinger
The most careful inspection of middle bone does not have leakage thorn, last matched edge thorn situation；
(2) configuration baste I: by granulated sugar 20.63%, 5.5 ° of rice vinegars 27.0%, salt 5.7%, monosodium glutamate 0.19%, water
46.48% mixes, standby；
(3) production and processing:
(1) maturation: the product placement after inspection product is singly being frozen maturation 2h between the low temperature being placed on less than 10 DEG C in device；
(2) marinate: mix according to the ratio that weight ratio is 1.7:1 of fish and baste and soak 4h, before immersion, monolithic vinegar
Clean；
(3) secondary maturation: the product after marinating is pulled out and is placed in basket, is placed on maturation 4h between low temperature, surface to cover one layer thin
Packing paper；
(4) semi-frozen: the product monolithic after secondary maturation is placed in mono-frozen machine strip, product enter cold after freeze to central temperature-5 DEG C
Below；
(5) remove the peel, check: fillet are positioned on Husking plate by left hand, left hand take fish, belly direction towards oneself, the fish back side to
Outward, the right hand holds tweezers, from the beginning of fish dorsal, provokes with tweezers gently and dragged down by fish-skin at afterbody fish scale；After peeling
Product checking piece by piece does not have leakage skin phenomenon；
(6) freeze: product monolithic is placed in mono-frozen machine strip, mono-frozen machine temperature less than-30 DEG C, freezes rear product temperature-18
Below DEG C；
(7) pack, vacuumize: the product freezed is contained in vacuum bag and vacuumizes；
(8) warehouse-in preserves: is put into by simple packaged product in the freezer of-18 DEG C and deposits, standby；
(9) opening bag, section: fillet are positioned on segment plate by left hand, right hand-held knife is prolonged fillet fish anus position and is hung down to fore head position
Under vertical cut, then by fillet head towards a left side, tail towards the right side, surface upward, starts section from afterbody；During section, head sections and stage casing
Requirement is: catercorner length 7cm, surface width 1-1.5cm, tangent plane width 2.5-3cm, every weight demands 6g ± 0.5g,
Tail shape dimensional requirement is: diagonal 6.5-7cm, skin width 1.5-2cm, tangent plane 2.5cm, distinguishes left and right sheet during segment.
(10) balance, spray baste II: the product after segment is carried out balance, puts a layer during balance and spray a seasoning with watering can
Liquid II, its formula is 23.2%, 5.5 ° of rice vinegars 30%, salt 3.3%, monosodium glutamate 0.2%, water 43.3% of granulated sugar；During balance every
Layer one thin packing paper of pad；
(11) check, vacuumize: product after balance is loaded in bag and carries out multiple title, then vacuumize, coding, the tasting phase
Limit 24 months；
(12) freeze: the product after vacuum is put in mono-frozen machine and carries out back freezing, freeze to central temperature less than-18 DEG C；
(13) inspection product: the product after freezing is placed 48h, confirm that level of vacuum is good, and packaging inner bag lettering is complete accurately,
Choose the product of vacuum error simultaneously；
(14) metal detection: the product after inspection product is crossed one by one metal detector, it is ensured that every bag can be transferred through metal detection；
(15) vanning, joint sealing, packing: vanning, every layer adds anti-skidding packing paper, and carton top black stamp-pad ink prints the tasting time limit,
Single case packing；
(16) case inspection: the packing case after bundling is placed in the strip of metal detector, it is ensured that every case can be transferred through metal detection；
(17) warehouse-in refrigeration: packaged product is put in the freezer of-18 DEG C and deposit.
Embodiment 2
When sterilization during first step 9 small step as different from Example 1, control water, control water 3 minutes, and in the 10th small step
When burying salt, salt is divided into 4.8%., other steps are with embodiment 1.
Embodiment 3
When sterilization during first step 9 small step as different from Example 1, control water, control water 4 minutes, and in the 10th small step
When burying salt, salt is divided into 5.0%., other steps are with embodiment 1.
Claims (4)
1. the instant production technology marinating the little section of scad, it is characterised in that: it comprises the following steps:
(1) scad Feedstock treating:
(1) raw material is checked and accepted: fish surface is glossy, and freezing hardness is good, and raw material body surface is without xanthochromia, and without air-drying, corrupt, smell is normal fishiness free from extraneous odour stink, Packing Sound without being stained, center temperature of fish less than-18 DEG C；
(2) raw material outbound: taken out from storehouse by product, notes gently removing putting down gently, it is to avoid collision causes bad；
(3) raw material thaws: being placed on thaw shelf by raw material and naturally thaw, solution is to 2 one-tenth；
(4) decaptitate, rule, go dirty: thaw after fillet be placed on blank, before pectoral fin and lateral fin, fish head is cut sth. askew, with cutter, belly is scratched, by internal organ take out, put into leftover bits and pieces magazine；
(5) clean, sterilize: by go dirty after fish put in basket and clean up, soak 1 minute in 50ppm liquor natrii hypochloritis, flowing water cleans up；
(6) hacking, repair: placed by fish smooth when hacking, fish is facing away from operating personnel, and fish maw skin outwardly, starts lower cutter from afterbody, and cutter is directly drawn by vertical fish, is then advanced in the way of sheet by cutter, exerts oneself uniformly and push down steck during propelling；Being faced down by fillet with steck when opening second, also carry out by this method, the steck cut is thin；Being set level by fillet whole when repairing fish, flesh noodles upward, repairs Backstab in the way of sheet；Fillet after finishing want flesh noodles upwards to put into basket；
(7) inspection: checking that the fillet after finishing are the most barbed, fish dirty fish blood is scraped totally, and the fillet flesh noodles after inspection is placed upward；
(8) removing ventral spine: placed by fillet smooth, flesh noodles is cut down along place's straight knife gradient 45 ° after front fin, then is cut away by fish lateral fin, will finishing after fillet turn-over, flesh noodles upwards, according to the left and right sheet of fillet, carry out ventral spine, go ventral spine to face a left side, pin at fillet and ventral spine with left hand, right hand-held knife carries out sheet thorn according to the arc of ventral spine, ventral spine under sheet is thin, it is impossible to leakage thorn, and band that can not be too much is oppressed, the fillet trimmed are put into basket, and flesh noodles is upwards；
(9) sterilize, control water: bloodstain viscous for flesh of fish surface, fin, black film running water are cleaned up, is then placed in 50ppm liquor natrii hypochloritis immersion 1 minute, cleans up, be placed on tiltedly to control and control water 3-5 minute on water frame；
(10) salt is buried: the product after cleaning is stained with salt piecewise and is placed in basket, is placed between the low temperature of less than 10 DEG C, buries salt time 1h, and salinity is between 4.8%-5.2%；
(11) desalinization of soil by flooding or leaching: the salt on the fillet surface after burying salt cleans up, every basket fish sheet re-uses flowing water after being spread in a single layer and cleans up by basket；
(12) pulling out thorn: the fillet after cleaning are placed on left side, take and a piece of lie on blank from basket, flesh noodles upwards, hold tweezers and first pulled out by first major part thorn, middle spur is all removed successively along middle spur portion from the beginning to the end by the right hand；That checks fillet after removal pulls out thorn situation, fillet are lifted by left hand, head-up, tail right hand thumb down stings along major part, the ventral spine direction of growth is tested, leakage thorn, disconnected thorn situation is not had along middle bone the most careful inspection again with forefinger, being lain in the basket of right side by fillet after inspection, flesh noodles is downward；
(13) thorn inspection is touched: thorn situation is pulled out in inspection, left hand lifts fillet so that it is head-up, tail down, hand thumb is stung along major part, the ventral spine direction of growth tests, leakage thorn, last matched edge thorn situation is not had along middle bone the most careful inspection again with forefinger；
(2) configuration baste I: 20.63%, 5.5 ° of rice vinegars 27.0% of granulated sugar, salt 5.7%, monosodium glutamate 0.19%, water 46.48% are mixed, standby；
(3) production and processing:
(1) maturation: the product placement after touching thorn inspection is singly freezing maturation 2h between the low temperature being placed on less than 10 DEG C in device；
(2) marinate: mix according to the ratio that weight ratio is 1.7:1 of fish and baste I and soak 4h；
(3) secondary maturation: the product after marinating is pulled out and is placed in basket, is placed on maturation 4h between low temperature, one layer of thin packing paper is covered on surface；
(4) semi-frozen: the product monolithic after secondary maturation is placed in mono-frozen machine strip, product enter cold after freeze to central temperature less than-5 DEG C；
(5) removing the peel, check: fillet are positioned on Husking plate by left hand, left hand takes fish, and belly direction is towards oneself, and the fish back side is outside, and the right hand holds tweezers, from the beginning of fish dorsal, provokes with tweezers gently and dragged down by fish-skin at afterbody fish scale；Product checking piece by piece after peeling there is not leakage skin phenomenon；
(6) freeze: product monolithic is placed in mono-frozen machine strip, mono-frozen machine temperature less than-30 DEG C, freezes rear product temperature less than-18 DEG C；
(7) pack, vacuumize: the product freezed is contained in vacuum bag and vacuumizes；
(8) warehouse-in preserves: is put into by simple packaged product in the freezer of-18 DEG C and deposits, standby；
(9) opening bag, section: fillet are positioned on segment plate by left hand, right hand-held knife is prolonged fillet fish anus position and is vertically cut to fore head position, and then by fillet head towards a left side, tail towards the right side, surface upward, starts section from afterbody；
(10) balance, spray baste II: the product after section is carried out balance, puts a layer during balance and spray a baste II with watering can；Wherein, the formula of baste II is 23.2%, 5.5 ° of rice vinegars 30%, salt 3.3%, monosodium glutamate 0.2%, water 43.3% of granulated sugar；
(11) check, vacuumize: product after balance is loaded in bag and carries out multiple title, then vacuumize, coding；
(12) freeze: the product after vacuum is put in mono-frozen machine and carries out back freezing, freeze to central temperature less than-18 DEG C；
(13) inspection product: the product after freezing is placed 48h, confirm that level of vacuum is good, and packaging inner bag lettering is complete accurately, chooses the product of vacuum error simultaneously；
(14) metal detection: the product after inspection product is crossed one by one metal detector, it is ensured that every bag can be transferred through metal detection；
(15) vanning, joint sealing, packing: vanning, every layer adds anti-skidding packing paper, and carton top black stamp-pad ink prints tasting time limit, single case packing；
(16) case inspection: the packing case after bundling is placed in the strip of metal detector, it is ensured that every case can be transferred through metal detection；
(17) warehouse-in refrigeration: packaged product is put in the freezer of-18 DEG C and deposit.
The instant production technology marinating the little section of scad the most according to claim 1, it is characterised in that: described fillet pull out in thorn step, put one layer of blue packing paper on blank.
The instant production technology marinating the little section of scad the most according to claim 1, it is characterised in that: described fillet marinate in step, and before immersion, monolithic vinegar cleans.
The instant production technology marinating the little section of scad the most according to claim 1, it is characterised in that: one thin packing paper of every layer of pad during balance in described balance, spray baste II step.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105167010A (en) * | 2015-10-22 | 2015-12-23 | 烟台海和食品有限公司 | Small sleeve-fish production technique |
| CN105325932A (en) * | 2015-11-19 | 2016-02-17 | 恒茂实业集团有限公司 | Preparation method of instant boneless horse mackerel fillet |
| CN106418287A (en) * | 2016-10-13 | 2017-02-22 | 青岛益和兴食品有限公司 | Flavored instant mackerel slice and processing technique thereof |
| CN106418285A (en) * | 2016-10-13 | 2017-02-22 | 青岛益和兴食品有限公司 | Processing technology of scomber japonicas air drying butterfly-like slice |
| CN106418286A (en) * | 2016-10-13 | 2017-02-22 | 青岛益和兴食品有限公司 | Processing process of mackerel foods |
| CN108013384A (en) * | 2016-10-31 | 2018-05-11 | 大连海大厨食品有限公司 | A kind of scad fourth preparation for processing |
| CN113142287B (en) * | 2021-03-30 | 2022-09-13 | 南安市丽图科技有限公司 | Fish slice making device for instant-boiling hot pot |
| CN114009712A (en) * | 2021-11-05 | 2022-02-08 | 宁波宏纬食品有限公司 | Production method of grilled scad |
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Denomination of invention: Production technology of instant vinegar pickled bamboo pod fish small slice Effective date of registration: 20230203 Granted publication date: 20160907 Pledgee: Qingdao high technology financing Company limited by guarantee Pledgor: Qingdao Yaodong Food Co.,Ltd. Registration number: Y2023370010020 |
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