CN104544302A - A processing technic for small tilapia food - Google Patents
A processing technic for small tilapia food Download PDFInfo
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- CN104544302A CN104544302A CN201310486886.0A CN201310486886A CN104544302A CN 104544302 A CN104544302 A CN 104544302A CN 201310486886 A CN201310486886 A CN 201310486886A CN 104544302 A CN104544302 A CN 104544302A
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Abstract
The present invention relates to a processing technic for small tilapia food. The processing technic is characterized in that the processing technic includes the following steps: conducting pre-processing to the small tilapias, washing and cleaning the fish bodies with running water (no more than 15 DEG C); after processing, putting the small tilapias into a fish meat separator for meat separation with a meat separation rate controlled at 60%; putting the fish meat into a rinse tank, adding five times the amount of water into the rinse tank, stirring the mixture slowly, rinsing the mixture repeatedly, dehydrating the rinsed fish meat by a rotary screen preliminarily, further dehydrating the fish meat by a screw press dewatering machine, putting the dehydrated fish meat into a fine filter, stirring the fish meat with 20% of common salt thoroughly, adding adjuvant materials into the fish meat, drying and packaging the fish meat. The beneficial effects of the processing technic lies in rational use of biological resources and simple processing technic, and the small tilapia food is delicious in taste, and easy to store and to transport.
Description
Technical field
The present invention relates to field of processing of aquatic products, be specifically related to a kind of little tilapia food processing technology.
Background technology
Tilapia mossambica system boniness fish, early ripe, breeding is many, and resource is quite abundant.People are increasing year by year to the demand of Tilapia mossambica, but most of tilapia individual is less, and not by the favor of consumer, the market price is lower.The value making it small fish can not get comprehensive utilization.But the little Tilapia mossambica that these edibilities are not high can be processed into and stored for a long time, consumer can be easy to the non-staple foodstuff that accepts.At present for Tilapia mossambica processing non-staple foodstuff outlet or domestic or be main with adult large Tilapia mossambica, little Tilapia mossambica difficulty of processing is larger.
Summary of the invention
A kind of little tilapia food processing technology is the invention provides for the problems referred to above.
The present invention realizes in the following manner:
A kind of little tilapia food processing technology, it is characterized in that, its processing step is:
(1) pretreatment: clean fish body with clear water, removing fish head, tail, fin and internal organ, scraping fish scale; Clean fish surface mucus, intraperitoneal hemorrhage dirt, internal organ and black film with flowing water again, water temperature is no more than 15 DEG C;
(2) adopt meat: after Feedstock treating, enter in flesh separator and carry out adopting meat, be about to the flesh of fish and skin, osteodiastasis.Flesh collecting rate controls 60%;
(3) rinsing: adopt the minced fish after meat, is put in potcher, adds the water of 5 times amount, low rate mixing rinsing, 3 times repeatedly ~ 5 times, and each rinsing time is 15 minutes ~ 20 minutes, and water temperature is 5 DEG C ~ 10 DEG C; Last rinsing adds the salt of 0.2%;
(4) dewater: the flesh of fish after rinsing, carry out preparation through roto-siofter and dewater, then enter in spiral pressing dehydrator and dewater.Flesh of fish water content control after dehydration is 80% ~ 85%;
(5) essence filter: the flesh of fish after dehydration, enters strainer, removes little spur, skin, peritonaeum etc., flesh of fish temperature controls below 10 DEG C, is the highlyest no more than 15 DEG C;
(6) cut and mix (Minced Steak): carry out in cutmixer, meat is rubbed;
(7) stir, be shaped: fully stir with 20% common table salt and the flesh of fish, then add auxiliary material, after stirring, be placed in fish cake shaping mould shaping, pre-heating temperature is 70 DEG C, and the time is 2 hours;
(8) dry: temperature is 40 DEG C, and the time is 50 hours;
(9) finished product packing: pack with the transparent and retort pouch of good seal.
Described auxiliary material is onion 4.0%, tomato ketchup 4.0%, the vegetable oil 2.0% de-tasted, muskmelon 1.0%, salt 0.7%, pepper 0.4%, fumet 0.06%, vanilla 0.02%, curry powder 0.02%.
Beneficial effect of the present invention: reasonably utilize living resources, processing technology is simple, and it is delicious in taste, easily stores convenient transportation.
Detailed description of the invention
Raw material fish is selected: select little Tilapia mossambica must fresh, quality good, reject the fish of freshness difference and mechanical damage.
Pretreatment: clean fish body with clear water, removing fish head, tail, fin and internal organ, scraping fish scale; Clean fish surface mucus, intraperitoneal hemorrhage dirt, internal organ and black film with flowing water again, water temperature is no more than 15 DEG C.Adopt meat (kindred separation): after Feedstock treating, enter in flesh separator and carry out adopting meat, be about to the flesh of fish and skin, osteodiastasis.Flesh collecting rate controls about 60%.Rinsing: adopt the minced fish after meat, is put in potcher, adds the water of 5 times amount, low rate mixing rinsing, 3 times repeatedly ~ 5 times, and each rinsing time is 15 minutes ~ 20 minutes, and water temperature is 5 DEG C ~ 10 DEG C.During last rinsing, the salt of 0.2% can be added, in order to dehydration.The flesh of fish after rinsing, carries out preparation dehydration through roto-siofter, then enters in spiral pressing dehydrator and dewater.Flesh of fish water content control after dehydration is 80% ~ 85%.
Essence filter: the flesh of fish after dehydration, enters strainer, removes little spur, skin, peritonaeum etc.Flesh of fish temperature controls below 10 DEG C, is the highlyest no more than 15 DEG C.
Cut and mix (Minced Steak): carry out in cutmixer, meat is rubbed.Stir, be shaped: fully stir with 20% common table salt and the flesh of fish, after stirring, be placed in fish cake shaping mould shaping.Now add auxiliary material, flavoring: onion (fresh, mince) 4.0%, tomato ketchup 4.0%, the vegetable oil 2.0% de-tasted, muskmelon (grinding) 1.0%, salt 0.7%, pepper (redness) 0.4%, fumet 0.06%, vanilla (cured leaf) 0.02%, curry powder 0.02%.
Preheat: temperature is 70 DEG C, the time is 2 hours.
Dry: temperature is 40 DEG C, and the time is 50 hours.
Finished product packing: pack with the transparent and retort pouch of good seal.
Target level of product quality: containing 22.4% protein, 50.6% moisture, 12.8% fat, 3.2% ash content and 11.2% carbohydrate.Be of high nutritive value, mouthfeel is good, without fishlike smell, without bad oil smell and other peculiar smell.
Claims (2)
1. a little tilapia food processing technology, is characterized in that, its technique is:
(1) pretreatment: clean fish body with clear water, removing fish head, tail, fin and internal organ, scraping fish scale; Clean fish surface mucus, intraperitoneal hemorrhage dirt, internal organ and black film with flowing water again, water temperature is no more than 15 DEG C;
(2) adopt meat: after Feedstock treating, enter in flesh separator and carry out adopting meat, be about to the flesh of fish and skin, osteodiastasis, flesh collecting rate controls 60%;
(3) rinsing: adopt the minced fish after meat, is put in potcher, adds the water of 5 times amount, low rate mixing rinsing, 3 times repeatedly ~ 5 times, and each rinsing time is 15 minutes ~ 20 minutes, and water temperature is 5 DEG C ~ 10 DEG C; Last rinsing adds the salt of 0.2%;
(4) dewater: the flesh of fish after rinsing, carry out preparation through roto-siofter and dewater, then enter in spiral pressing dehydrator and dewater, the flesh of fish water content control after dehydration is 80% ~ 85%;
(5) essence filter: the flesh of fish after dehydration, enters strainer, removes little spur, skin, peritonaeum etc.;
Flesh of fish temperature controls below 10 DEG C, is the highlyest no more than 15 DEG C;
(6) cut and mix: carry out in cutmixer, meat is rubbed;
(7) stir, be shaped: fully stir with 20% common table salt and the flesh of fish, then add auxiliary material, after stirring, be placed in fish cake shaping mould shaping, pre-heating temperature is 70 DEG C, and the time is 2 hours;
(8) dry: temperature is 40 DEG C, and the time is 50 hours;
(9) finished product packing: pack with the transparent and retort pouch of good seal.
2. the little tilapia food processing technology of one according to claim 1, is characterized in that, described auxiliary material is onion 4.0%, tomato ketchup 4.0%, the vegetable oil 2.0% de-tasted, muskmelon 1.0%, salt 0.7%, pepper 0.4%, fumet 0.06%, vanilla 0.02%, curry powder 0.02%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310486886.0A CN104544302A (en) | 2013-10-17 | 2013-10-17 | A processing technic for small tilapia food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310486886.0A CN104544302A (en) | 2013-10-17 | 2013-10-17 | A processing technic for small tilapia food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104544302A true CN104544302A (en) | 2015-04-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310486886.0A Pending CN104544302A (en) | 2013-10-17 | 2013-10-17 | A processing technic for small tilapia food |
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| CN (1) | CN104544302A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106235072A (en) * | 2016-07-27 | 2016-12-21 | 左招霞 | The preparation technology of tilapia |
| CN111631360A (en) * | 2020-06-28 | 2020-09-08 | 茂名新洲海产有限公司 | Preparation method of strong-toughness tilapia mossambica slip |
-
2013
- 2013-10-17 CN CN201310486886.0A patent/CN104544302A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106235072A (en) * | 2016-07-27 | 2016-12-21 | 左招霞 | The preparation technology of tilapia |
| CN111631360A (en) * | 2020-06-28 | 2020-09-08 | 茂名新洲海产有限公司 | Preparation method of strong-toughness tilapia mossambica slip |
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Application publication date: 20150429 |