CN104770760A - A preparation method of instant largehead hairtail leisure food - Google Patents

Abstract

The present invention relates to a preparation method of instant largehead hairtail leisure food. The method includes the following steps: pretreating the largehead hairtail, removing fishy smell, removing formaldehyde, steaming the largehead hairtail until the largehead hairtail is cooked, separating the largehead hairtail and removing fishbone, continuing to steam the fishbone, chopping the fishbone, stirring and mixing the fishbone, processing the mixture with a pulse treatment, sauting the mixture until the mixture is fragrant, granulating, baking, wrapping the mixture with sugar coating, etc. Beneficial effects of the food are mainly embodied in that the produced food does not has any fishy smell of seafoods, and is low in formaldehyde contents, delicious in taste, good in mouthfeel, moderate in softness and hardness, good in color and luster, neat in appearance, and basically maintains original nutrient contents of the largehead hairtail. The food is suitable for all ages.

Description

A kind of preparation method of instant hairtail leisure food

(1) technical field

The present invention relates to a kind of preparation method of instant hairtail leisure food.

(2) background technology

Hairtail is rich in the multiple nutritional components such as fat, protein, vitamin A, unrighted acid, phosphorus, calcium, iron, iodine.Hairtail is warm in nature, and taste is sweet, there is warm stomach, damp skin, tonifying Qi, nourish blood, vigorous and graceful and cardiac stimulant kidney tonifying, relax the muscles and stimulate the blood circulation, anti-inflammatory is reduced phlegm, cephalocathartic antidiarrheal, dispelling fatigue, put forward effect of intensive culture god.Hairtail is mainly distributed in Western Pacific and the Indian Ocean, in the Huanghai Sea of China, the East Sea, the Bohai Sea until there is distribution at the South Sea, and large yellow croaker, little yellow croaker and cuttlefish be called four large marine products of China.Band fish crop is high, is made into instant product, can enriches the demand that people are different.

There is fishy smell in the aquatic biological of ocean, largely can affect local flavor and the mouthfeel of product all to some extent after being made into instant product.Therefore, before processing of aquatic products, it is carried out except raw meat is very necessary.

In addition, discovery is investigated in a large number, containing formaldehyde in numerous food product.To raw formaldehyde in the aquatic products of formaldehyde most study raw in food, research finds that some fresh aquatic products of fishing for itself are containing a certain amount of formaldehyde, and has increase in various degree in storage and process content of formaldehyde.In refrigerating process, contain the volatile materials such as formaldehyde in hairtail, and formaldehyde maximum level can reach 41mg/kg.Formaldehyde is the material of higher poison, is defined as carcinogenic and teratogen by the World Health Organization, is generally acknowledged allergen, is also one of potential strong mutagen.Lot of documents record, formaldehyde on the impact of health in allotriosmia, stimulation, allergy, abnormal pulmonary function, dysfunction of liver and immunologic dysfunction etc.So the content of formaldehyde effectively controlled in aquatic products goods is in safe range, be related to consumers in general's problem healthy and in the urgent need to address.

(3) summary of the invention

The object of the invention is to provide a kind of preparation method of instant hairtail leisure food.The instant hairtail leisure food obtained by the method processing is without any extra large fishy smell, and content of formaldehyde is low, delicious flavour, and mouthfeel is good, neither too hard, nor too soft, and color and luster is good, and profile is neat, and substantially maintains the original nutritional labeling of hairtail.

The technical solution used in the present invention is:

A preparation method for instant hairtail leisure food, described method comprises following sequential steps:

(1) pre-treatment: hairtail removes head, tail and internal organ, and segment, cleans up;

(2) except raw meat: the hairtail block after cleaning is placed in the mixed liquor of acetic acid quality concentration 5%, Tea Polyphenols mass concentration 0.05%, pull out after soaking 10 ~ 16h at 0 ~ 4 DEG C;

Tea Polyphenols is the All Pure Nature antioxidant food extracted from tealeaves, has oxidation resistance strong, has no side effect, the features such as free from extraneous odour.Tea Polyphenols, except having antioxidation, also has bacteriostasis, as having inhibitory action to staphylococcus, Escherichia coli, hay bacillus etc.Peculiar smell in the adsorbable food of Tea Polyphenols, therefore has certain deodorization.Have protective effect to the pigment in food, it both can play the effect of natural colouring matter, can prevent again food from fading, and Tea Polyphenols also has the formation and summation that suppress nitrite.

The present invention by Tea Polyphenols and acetic acid composite, de-raw meat is carried out to hairtail, in 5% acetic acid and 0.05% Tea Polyphenols solution soak after hairtail, substantially without fishy smell.

(3) except formaldehyde: hairtail block is immersed in the mixed liquor of Tea Polyphenols mass concentration 0.1%, vitamin C mass concentration 0.1%, the mass ratio of hairtail block and mixed liquor is 1:2 ~ 3, pulls after soaking 10 ~ 18h at 0 ~ 4 DEG C;

Containing a large amount of phenolic hydroxyl group in Tea Polyphenols, there is very strong reproducibility, easily by the dissociation of phenolic hydroxyl group and the approach of free radical oxidized, can react fast with formaldehyde, generate polymer substance.Vitamin C and Tea Polyphenols act synergistically, and can strengthen Tea Polyphenols and remove the ability of formaldehyde, can remove the endogenous formaldehyde produced in hairtail process, the method is simple and easy to do, can content of formaldehyde effectively in control cincture fish product.

(4) cook: hairtail packaged enter in pressure cooker, 0.20 ~ 0.35MPa, 120 ~ 130 DEG C of constant temperature steam 20 ~ 30 minutes;

(5) deburring is decomposed: the raw material fish cooked is poured in flesh of fish flesh separator and decomposes, and chooses spur, oppresses for subsequent use;

(6) fishbone is continuous steams: the spur of separation loads in pressure cooker, and 0.20 ~ 0.35MPa, 130 ~ 140 DEG C of constant temperature steam 30 ~ 40 minutes;

(7) fishbone is cut and is mixed: continuous steamed fishbone is put into cut and mixed device chopped;

(8) burst process: according to white granulated sugar 5 parts, monosodium glutamate 0.5 part, salt 2 parts, cooking wine 1 part, water 100 parts of mass ratio allotment flavouring liquids, immerse in flavouring liquid according to the flesh of fish after step (3) is decomposed by feed liquid mass ratio 1:2,110V pulse electrifying half an hour, interpulse period is 1 second; Pull out after end-of-pulsing and drain;

Adopt the pulse voltage process band flesh of fish, because voltage can destroy the secondary structure of protein, the tenderness being with the flesh of fish is improved, and retentiveness strengthens, and hardness is less, and elastic force is comparatively large, and chewability is moderate, and mouthfeel is good.

(9) perfume is fried: the spur of the flesh of fish after burst process and step (7) chopped mixed, heating fried dry, add condiment, stir, condiment is composed as follows: white granulated sugar 5 parts, salt 2 parts, cooking wine 1 part, five-spice powder 0.5 part, ginger powder 3 parts;

(10) granulate: the material fried after perfume (or spice) is compressing, pelletizing after cooling;

(11) toast: the fish grain cut evenly is laid in drip pan, toast 2 ~ 5 minutes at 160 ~ 180 DEG C;

(12) sugar coating: the fish grain after oven dry wraps one deck cocoa sugar-coat, packaging, in 18 ~ 20 DEG C, high pressure sterilization 15 ~ 20min under 400 ~ 500Mpa, obtains described instant hairtail leisure food.

Fish grain after oven dry wraps one deck cocoa sugar-coat, reaches and avoids oppressing the effect directly contacting, extend the preservation time with outside air, and improve fish grain appearance product phase, improve Product Visual organoleptic quality.

The present invention adopts Technology of Ultra-high Pressure Sterilization sterilization effect good, can not only keep the original local flavor of hairtail, form and nutrition preferably, and substantially prolongs the shelf-life of product.

Super-high-pressure Food-processing Technology technology is an emerging cold processing technique, and super-pressure effect can make the cell membrane of microorganism or cell membrane be damaged, protein denaturation, thus by microorganism killing.Compared with heat treatment method, the effect of superhigh pressure technique to food be homogeneous, rapidly and without the restriction of volume and form, affect, can keep the Normal juice of food, original flavor and nutritional labeling preferably to the natural structure thing of the small-molecule substance such as flavor substance, pigment.Super-pressure can make enzyme deactivation, the reactions such as Restrain browning, makes up that the color and luster that freezing causes changes, defect, the foreign odor avoiding thermal sterilization to bring and the generation of exotic matter such as to follow the string.Ultra high pressure treatment can also make the matter structure of hairtail improve, and elasticity and chewability all increase, and more can be accepted by sellers.Meanwhile, ultrahigh-pressure sterilization is simple to operate, energy consumption is low, do not pollute environment.

Beneficial effect of the present invention is mainly reflected in: adopt the inventive method, and obtained product is without any extra large fishy smell, and content of formaldehyde is low, delicious flavour, and mouthfeel is good, neither too hard, nor too soft, and color and luster is good, and profile is neat, and substantially maintains the original nutritional labeling of hairtail, suitable for all ages.

(4) detailed description of the invention

Below in conjunction with specific embodiment, the present invention is described further, but protection scope of the present invention is not limited in this:

Embodiment 1:

A preparation method for instant hairtail leisure food, described method comprises following sequential steps:

1) pre-treatment: hairtail removes head, tail, internal organ and fish scale, and stripping and slicing, cleans up;

2) except raw meat: the hairtail block after cleaning is placed in the mixed liquor of acetic acid quality concentration 5%, Tea Polyphenols mass concentration 0.05%, pulls after soaking 12h at 0 ~ 4 DEG C;

3) except formaldehyde: hairtail block is immersed in the mixed liquor of Tea Polyphenols mass concentration 0.1%, vitamin C mass concentration 0.1%, the mass ratio of hairtail block and mixed liquor is 1:2, pulls after soaking 12h at 0 ~ 4 DEG C;

4) cook: hairtail packaged enter in pressure cooker, 0.20 ~ 0.35MPa, 125 ± 2 DEG C of constant temperature steam 30 minutes;

5) deburring is decomposed: the raw material fish cooked is poured in flesh of fish flesh separator and decomposes, and chooses spur, oppresses for subsequent use;

6) fishbone is continuous steams: the spur of separation loads in pressure cooker, and 0.20 ~ 0.35MPa, 120 ~ 130 DEG C of constant temperature steam 20 minutes;

7) fishbone is cut and is mixed: continuous steamed fishbone is put into cut and mixed device chopped;

8) burst process: according to white granulated sugar 5 parts, monosodium glutamate 0.5 part, salt 2 parts, cooking wine 1 part, water 100 parts of mass ratio allotment flavouring liquids, immerse in flavouring liquid according to the flesh of fish after step (3) is decomposed by feed liquid mass ratio 1:2,110V pulse electrifying half an hour, interpulse period is 1 second; Pull out after end-of-pulsing and drain;

9) perfume is fried: the spur of the flesh of fish after burst process and step (7) chopped mixed, heating fried dry, add condiment, stir, condiment quality is composed as follows: white granulated sugar 5 parts, salt 2 parts, cooking wine 1 part, five-spice powder 0.5 part, ginger powder 3 parts, and condiment consumption is about 3% of the raw material flesh of fish and spur quality sum;

10) granulate: the material fried after perfume (or spice) is compressing, pelletizing after cooling;

11) toast: the fish grain cut evenly is laid in drip pan, toast 3 minutes at 170 ± 5 DEG C;

12) sugar coating: the fish grain after oven dry wraps one deck cocoa sugar-coat, packaging, in 18 ~ 20 DEG C, high pressure sterilization 15min under 480Mpa, obtains described instant hairtail leisure food.

Obtained product color is good, and profile is neat, and without any extra large fishy smell, content of formaldehyde low (below 8mg/kg), and delicious flavour, mouthfeel is good, and soft or hard appropriateness, maintains the original nutritional labeling of hairtail substantially.

Claims (1)

1. a preparation method for instant hairtail leisure food, described method comprises following sequential steps:

(1) pre-treatment: hairtail removes head, tail and internal organ, and segment, cleans up;

(2) except raw meat: the hairtail block after cleaning is placed in the mixed liquor of acetic acid quality concentration 5%, Tea Polyphenols mass concentration 0.05%, pull out after soaking 10 ~ 16h at 0 ~ 4 DEG C;

(3) except formaldehyde: hairtail block is immersed in the mixed liquor of Tea Polyphenols mass concentration 0.1%, vitamin C mass concentration 0.1%, the mass ratio of hairtail block and mixed liquor is 1:2 ~ 3, pulls after soaking 10 ~ 18h at 0 ~ 4 DEG C;

(4) cook: hairtail packaged enter in pressure cooker, 0.20 ~ 0.35MPa, 120 ~ 130 DEG C of constant temperature steam 20 ~ 30 minutes;

(5) deburring is decomposed: the raw material fish cooked is poured in flesh of fish flesh separator and decomposes, and chooses spur, oppresses for subsequent use;

(6) fishbone is continuous steams: the spur of separation loads in pressure cooker, and 0.20 ~ 0.35MPa, 130 ~ 140 DEG C of constant temperature steam 30 ~ 40 minutes;

(7) fishbone is cut and is mixed: continuous steamed fishbone is put into cut and mixed device chopped;

(8) burst process: according to white granulated sugar 5 parts, monosodium glutamate 0.5 part, salt 2 parts, cooking wine 1 part, water 100 parts of mass ratio allotment flavouring liquids, flavouring liquid is put into according to the flesh of fish after feed liquid mass ratio 1:2 just step (3) decomposition, 110V pulse electrifying half an hour, interpulse period is 1 second; Pull out after end-of-pulsing and drain;

(9) perfume is fried: the spur of the flesh of fish after burst process and step (7) chopped mixed, heating fried dry, add condiment, stir, condiment is composed as follows: white granulated sugar 5 parts, salt 2 parts, cooking wine 1 part, five-spice powder 0.5 part, ginger powder 3 parts;

(10) granulate: the material fried after perfume (or spice) is compressing, pelletizing after cooling;

(11) toast: the fish grain cut evenly is laid in drip pan, toast 2 ~ 5 minutes at 160 ~ 180 DEG C;

(12) sugar coating: the fish grain after oven dry wraps one deck cocoa sugar-coat, packaging, in 18 ~ 20 DEG C, high pressure sterilization 15 ~ 20min under 400 ~ 500Mpa, obtains described instant hairtail leisure food.