CN104957662A - Processing method of instant smoked acipenser sinensis heads - Google Patents
Processing method of instant smoked acipenser sinensis heads Download PDFInfo
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- CN104957662A CN104957662A CN201510347683.2A CN201510347683A CN104957662A CN 104957662 A CN104957662 A CN 104957662A CN 201510347683 A CN201510347683 A CN 201510347683A CN 104957662 A CN104957662 A CN 104957662A
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Abstract
The present invention relates to the field of food processing and particularly relates to a smoking processing method of acipenser sinensis heads. The acipenser sinensis heads are used as raw materials, and smoked by using resin-lacking high-quality fruitwoods. The gills of the acipenser sinensis heads are removed and the acipenser sinensis heads are cleaned. The acipenser sinensis heads are pickled, washed, drained, dried, smoked, cooked, dried, and vacuum packaged successively to obtain the instant smoked acipenser sinensis head products. The smoked acipenser sinensis heads manufactured by this processing method are golden-yellow in color and luster, strong and mellow in fragrance, considerably good in taste, and very unique in characteristics, and are easy for storage, and are convenient and instant.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of sootiness processing method of sturgeon head.
Background technology
Sturgeon (Sturgeon) is under the jurisdiction of Gadiformes (Acipenseriformes), and Acipenseridae (Acipenseridae), the earth about has 27 kinds, and wherein China has 8 kinds.Sturgeon is the medium-and-large-sized fresh-water fishes that a kind of economic worth is higher, compared with common freshwater aquiculture economic fish, has high protein, high-fat feature.
In recent years, China's sturgeon industry development is very rapid, and sturgeon cultivation amount has reached world's sturgeon cultivation total amount 80%.But sturgeon is non-traditional edible fishes in China's overwhelming majority area, in consumer, cognition degree is low.At present, sturgeon is mainly based on fresh and alive freezing sale, and the main converted products of sturgeon is sturgeon roe sauce, and converted products kind is little, and cause compared with other aquatic products, the occupation rate of market of sturgeon is very low.Sturgeon is in process, a large amount of processing byproducts-sturgeon head can be produced, sturgeon head account for fish heavy about 10%, except outside hone lamella, the equal edible of other parts, sturgeon is nutritious, except containing protein, fat, calcium, phosphorus, iron, also containing abundant unrighted acid, to reduction blood fat, brain tonic and the good result that delayed senility, edibility is very high.But because the sense of the sturgeon draught animals poor, not easily store, therefore sturgeon head Edible qualified is not high.If sturgeon head technique can be processed, improve its taste flavor, improve Edible qualified, sturgeon resource utilization can be promoted, bring great economic benefit.Smoking Technology is a kind of traditional process technology, and smoked products is because of its golden yellow color, and local flavor is tempting, always the favor of extremely countries in the world consumer.Therefore, if sturgeon head can be carried out sootiness by suitable technique, the added value of sturgeon can not only be improved, great economic benefit can also be brought for enterprise, there are wide market prospects.
Given this, special proposition the present invention.
Summary of the invention
The invention provides a kind of sootiness processing method of sturgeon head, it is characterized in that, comprise following steps:
Step (1): after the fish gill position of sturgeon head is removed, clean up, for subsequent use;
Step (2): described sturgeon head flavoring is carried out pickling seasoning, described flavoring contain in capsicum, numb green pepper, Chinese prickly ash, cassia bark, tsaoko, nutmeg, salt, chickens' extract, white sugar one or more.
Step (3): the fish head clear water after pickling in described step (2) is cleaned, drains;
Step (4): the fish head after draining in described step (3) is carried out drying, and baking temperature is 70 ~ 90 DEG C, and drying time is 20 ~ 40min;
Step (5): be that smoking material carries out sootiness with fruit tree by fish head dried in described step (4), sootiness temperature is 80 ~ 90 DEG C, and smoke fumigating time is 30 ~ 50min;
Step (6): the fish head after sootiness in described step (5) is carried out drying, and baking temperature is 70 ~ 90 DEG C, and drying time is 20 ~ 40min;
Step (7): by fish head cooling dried in described step (6), then carry out vacuum packaging;
Step (8): by the sturgeon head boiling 15 ~ 30min after vacuum packaging in described step (7), to obtain final product.
Through the sootiness sturgeon head golden yellow color that this technique is obtained, aromatic flavour, has characteristic; And be convenient to storage, convenient and instant.
After fish gill position being removed in step of the present invention (1), laterally cut into slices along sturgeon mouth with slicer, be preferably 2.Sturgeon head is laterally cut to thin slice and is conducive to the tasty of curing process, and improve follow-up drying and smoke the speed of process.
Flavoring consumption in step of the present invention (2) is preferably 15 ~ 30% of sturgeon head gross weight.The consumption of this scope can ensure that sturgeon head taste is moderate, nutrient health.
Flavoring of the present invention gets 20 ~ 70 parts, capsicum, numb green pepper 10 ~ 20 parts, 15 ~ 30 parts, Chinese prickly ash, tsaoko 4 ~ 8 parts, nutmeg 6 ~ 10 parts, 6 ~ 12 parts, cassia bark, is crushed to Powdered, obtains mixed-powder; Get described mixed-powder 5 ~ 15 parts, white sugar 3 ~ 8 parts, salt 2 ~ 6 parts, chickens' extract 1 ~ 1.5 part, after mixing, to obtain final product.Adding of above-mentioned flavor enhancement effectively can promote the sense of the sturgeon draught animals, strong flavor, is easy to store.
Described flavoring uniform application is preferably pickled in sturgeon head by the present invention, and pickling temperature is 0 ~ 20 DEG C, salting period 2 ~ 4h.
Fruit tree of the present invention is one or more in applewood, pine, pear wood, lichee wood, cherry, oak, beech.Above-mentioned fruit tree can give a sturgeon strong fragrance, promotes mouthfeel.
For guaranteeing that the method for the invention has more specific aim, inventor further provides best processing technology condition on the basis of lot of experiments, and concrete preferred processing method is as follows:
Integrally scheme, the present invention comprises following steps:
Step (1): after the fish gill position of sturgeon head is removed, clean up, be laterally cut into symmetrical 2 with slicer along sturgeon mouth, for subsequent use;
Step (2): described sturgeon head flavoring is carried out pickling seasoning, described flavoring by 70 parts, capsicum, numb green pepper 16 parts, 20 points, Chinese prickly ash, 9 parts, cassia bark, tsaoko 7 parts, nutmeg 8 parts be crushed to Powdered after; Get described mixed-powder 10 parts, white sugar 5 parts, salt 4 parts, chickens' extract 1.2 parts, after mixing, obtained; Described flavoring consumption is 20% of sturgeon head gross weight; Pickled in sturgeon sheet by described flavoring uniform application, pickling temperature is 4 DEG C, salting period 3h;
Step (3): the fish head clear water after pickling in described step (2) is cleaned, drains;
Step (4): the fish head after draining in described step (3) is carried out drying, and baking temperature is 85 DEG C, and drying time is 30min;
Step (5): be that smoking material carries out sootiness with applewood by fish head dried in described step (4), sootiness temperature is 85 DEG C, and smoke fumigating time is 35min;
Step (6): by the sturgeon head boiling 20min after sootiness in described step (5);
Step (7): the fish head after boiling in described step (6) is carried out drying, and baking temperature is 85 DEG C, and drying time is 30min;
Step (8): by fish head cooling dried in described step (7), then carry out vacuum packaging, to obtain final product.
The sootiness sturgeon head of sootiness processing method gained of the present invention, its sootiness and baking temperature are all set as 85 DEG C, micro-temperature higher than sturgeon protein denaturation, have the following advantages: one is that the fragrance of applewood is slowly pushed in the flesh of fish, under ensureing that ripe early stage smoked by the flesh of fish, still keep elasticity; Two is by the boiling again of packaged product, has both ensured fish-bone conveniently edible, and has been equivalent to again carry out sterilization treatment, ensures the safety of product.
Sootiness sturgeon head has considerable economic benefit.The raw material that this product uses is the leftover bits and pieces in sturgeon process, can not only promote the added value of sturgeon, can also drive the development of sturgeon industry, increases cultivation, processing and the profit of sale enterprise.The sootiness sturgeon head product color adopting processing method of the present invention obtained is golden yellow, smoke is strong, mouthfeel is micro-peppery, has characteristic, has wide market efficiency.
Number of the present invention is weight portion.
Detailed description of the invention
Following examples further illustrate content of the present invention, but should not be construed as limitation of the present invention.
Embodiment 1:
The present embodiment comprises following steps:
Step (1): after the fish gill position of sturgeon head is removed, clean up, be laterally cut into symmetrical 2 with slicer along sturgeon mouth, for subsequent use;
Step (2): described sturgeon head flavoring is carried out pickling seasoning, described flavoring by 70 parts, capsicum, numb green pepper 16 parts, 20 points, Chinese prickly ash, 9 parts, cassia bark, tsaoko 7 parts, nutmeg 8 parts be crushed to Powdered after; Get described mixed-powder 10 parts, white sugar 5 parts, salt 4 parts, chickens' extract 1.2 parts, after mixing, obtained; Described flavoring consumption is 20% of sturgeon head gross weight; Pickled in sturgeon sheet by described flavoring uniform application, pickling temperature is 4 DEG C, salting period 3h;
Step (3): the fish head clear water after pickling in described step (2) is cleaned, drains;
Step (4): the fish head after draining in described step (3) is carried out drying, and baking temperature is 85 DEG C, and drying time is 30min;
Step (5): be that smoking material carries out sootiness with applewood by fish head dried in described step (4), sootiness temperature is 85 DEG C, and smoke fumigating time is 35min;
Step (6): the fish head after sootiness in described step (5) is carried out drying, and baking temperature is 85 DEG C, and drying time is 30min;
Step (7): by fish head cooling dried in described step (6), then carry out vacuum packaging;
Step (8): by the sturgeon head boiling 20min after sootiness in described step (7);
The Product Quality Evaluation result of table 1 fumersion sturgeon sheet obtained by the present embodiment.
Table 1 Product Quality Evaluation result
| Quality index | Sootiness sturgeon head |
| Moisture/% | 61.09±0.33 |
| Crude fat/g/100g | 14.04±0.32 |
| pH | 6.25±0.02 |
| Salinity/% | 2.14±031 |
Embodiment 2:
The present embodiment comprises following steps:
Step (1): after the fish gill position of sturgeon head is removed, clean up, be laterally cut into symmetrical 2 with slicer along sturgeon mouth, for subsequent use;
Step (2): described sturgeon head flavoring is carried out pickling seasoning, described flavoring by 50 parts, capsicum, numb green pepper 10 parts, 20 points, Chinese prickly ash, 9 parts, cassia bark, tsaoko 4 parts, nutmeg 10 parts be crushed to Powdered after; Get described mixed-powder 15 parts, white sugar 5 parts, salt 6 parts, chickens' extract 1 part, after mixing, obtained; Described flavoring consumption is 15% of sturgeon head gross weight; Pickled in sturgeon sheet by described flavoring uniform application, pickling temperature is 10 DEG C, salting period 2h;
Step (3): the fish head clear water after pickling in described step (2) is cleaned, drains;
Step (4): the fish head after draining in described step (3) is carried out drying, and baking temperature is 70 DEG C, and drying time is 40min;
Step (5): be that smoking material carries out sootiness with pine by fish head dried in described step (4), sootiness temperature is 90 DEG C, and smoke fumigating time is 30min;
Step (6): the fish head after sootiness in described step (5) is carried out drying, and baking temperature is 90 DEG C, and drying time is 20min;
Step (7): by fish head cooling dried in described step (6), then carry out vacuum packaging;
Step (8): by the sturgeon head boiling 15min after vacuum packaging in described step (7), to obtain final product.
Rather good through the obtained sootiness sturgeon head golden yellow color of this technique, aromatic flavour, mouthfeel, have characteristic; And be convenient to storage, convenient and instant.
Although above with general explanation, detailed description of the invention and test, the present invention is described in detail, on basis of the present invention, can make some amendments to it or improve, this will be apparent to those skilled in the art.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, all belong to the scope of protection of present invention.
Claims (8)
1. a processing method for sootiness sturgeon head, is characterized in that, comprises following steps:
Step (1): after the fish gill position of sturgeon head is removed, clean up, for subsequent use;
Step (2): described sturgeon head flavoring is carried out pickling seasoning;
Step (3): the fish head clear water after pickling in described step (2) is cleaned, drains;
Step (4): the fish head after draining in described step (3) is carried out drying, and baking temperature is 70 ~ 90 DEG C, and drying time is 20 ~ 40min;
Step (5): be that smoking material carries out sootiness with fruit tree by fish head dried in described step (4), sootiness temperature is 80 ~ 90 DEG C, and smoke fumigating time is 30 ~ 50min;
Step (6): the fish head after sootiness in described step (5) is carried out drying, and baking temperature is 70 ~ 90 DEG C, and drying time is 20 ~ 40min;
Step (7): by fish head cooling dried in described step (6), then carry out vacuum packaging;
Step (8): by the sturgeon head boiling 15 ~ 30min after vacuum packaging in described step (7), to obtain final product.
2. the method for claim 1, is characterized in that, after being removed at fish gill position, is laterally cut into slices with slicer along sturgeon mouth, be preferably 2 in described step (1).
3. method as claimed in claim 1 or 2, it is characterized in that, the flavoring consumption in described step (2) is 15 ~ 30% of the total fresh weight of sturgeon head.
4. method as claimed in claim 3, it is characterized in that, flavoring in described step (2) by 20 ~ 70 parts, capsicum, numb green pepper 10 ~ 20 parts, 15 ~ 30 parts, Chinese prickly ash, tsaoko 4 ~ 8 parts, nutmeg 6 ~ 10 parts, 6 ~ 12 parts, cassia bark, be crushed to Powdered after; Get described mixed-powder 5 ~ 15 parts, white sugar 3 ~ 8 parts, salt 2 ~ 6 parts, chickens' extract 1 ~ 1.5 part, after mixing, to obtain final product.
5. method as claimed in claim 4, it is characterized in that, pickled by the flavoring uniform application in described step (2) in sturgeon head, pickling temperature is 0 ~ 20 DEG C, preferably 0 ~ 10 DEG C; Salting period 2 ~ 4h.
6. the processing method as described in any one of Claims 1 to 5, is characterized in that, described fruit tree is one or more in applewood, pine, pear wood, lichee wood, cherry, oak, beech wood, preferably apple wood.
7. the method for claim 1, is characterized in that, comprises following steps:
Step (1): after the fish gill position of sturgeon head is removed, clean up, be laterally cut into symmetrical 2 with slicer along sturgeon mouth, for subsequent use;
Step (2): described sturgeon head flavoring is carried out pickling seasoning, described flavoring by 70 parts, capsicum, numb green pepper 16 parts, 20 points, Chinese prickly ash, 9 parts, cassia bark, tsaoko 7 parts, nutmeg 8 parts be crushed to Powdered after; Get described mixed-powder 10 parts, white sugar 5 parts, salt 4 parts, chickens' extract 1.2 parts, after mixing, obtained; Get that described flavoring consumption is sturgeon head gross weight 20%; Pickled in sturgeon sheet by described flavoring uniform application, pickling temperature is 4 DEG C, salting period 3h;
Step (3): the fish head clear water after pickling in described step (2) is cleaned, drains;
Step (4): the fish head after draining in described step (3) is carried out drying, and baking temperature is 85 DEG C, and drying time is 30min;
Step (5): be that smoking material carries out sootiness with applewood by fish head dried in described step (4), sootiness temperature is 85 DEG C, and smoke fumigating time is 35min;
Step (6): the fish head after sootiness in described step (5) is carried out drying, and baking temperature is 85 DEG C, and drying time is 30min;
Step (7): by fish head cooling dried in described step (6), then carry out vacuum packaging;
Step (8): by the sturgeon head boiling 20min after vacuum packaging in described step (7), to obtain final product.
8. the method described in claim 1 ~ 7 processes the sootiness sturgeon head obtained.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510347683.2A CN104957662A (en) | 2015-06-19 | 2015-06-19 | Processing method of instant smoked acipenser sinensis heads |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102871152A (en) * | 2012-08-22 | 2013-01-16 | 杭州千岛湖鲟龙科技股份有限公司 | Processing technology for cold and hot smoking of sturgeon meat |
| CN103637244A (en) * | 2013-11-29 | 2014-03-19 | 中国水产科学研究院南海水产研究所 | Processing method of canned adult sturgeon head |
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- 2015-06-19 CN CN201510347683.2A patent/CN104957662A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102871152A (en) * | 2012-08-22 | 2013-01-16 | 杭州千岛湖鲟龙科技股份有限公司 | Processing technology for cold and hot smoking of sturgeon meat |
| CN103637244A (en) * | 2013-11-29 | 2014-03-19 | 中国水产科学研究院南海水产研究所 | Processing method of canned adult sturgeon head |
Non-Patent Citations (3)
| Title |
|---|
| 林佳等: "鲟鱼产品研究开发现状", 《中国水产》 * |
| 高翔: "速冻调理辣味烟熏鲟鱼块加工技术的研究", 《食品科技》 * |
| 龚洋洋等: "俄罗斯鲟烟熏鱼片营养品质分析及评价", 《海洋渔业》 * |
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Application publication date: 20151007 |