CN105077375A - Fish food processing method - Google Patents
Fish food processing method Download PDFInfo
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- CN105077375A CN105077375A CN201410216081.9A CN201410216081A CN105077375A CN 105077375 A CN105077375 A CN 105077375A CN 201410216081 A CN201410216081 A CN 201410216081A CN 105077375 A CN105077375 A CN 105077375A
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- fish
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- food processing
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Abstract
The invention relates to a fish food processing method, which comprises the following steps: cleaning, blocking, seasoning, blending, loading, sealing, and sterilizing. The method is characterized in that a Ddorization agent is added during a seasoning process, and 0.001-0.15 weight part of the deodorization agent is added in the prepared 100-130 parts of raw materials.
Description
Technical field
The present invention relates to a kind of fish food processing method, belong to food processing field.
Background technology
Fish are delicious foods that people like, containing nutriments such as rich in protein, fat and vitamins in its body.Owing to containing unrighted acid in the body of fish, easily produce fishlike smell.Due to the fishlike smell of fish, make it can not enter instant fast food field always.
Present people nurse one's health fish except the method for raw meat have rice wine to remove raw meat method, milk leaching fish goes the physics such as raw meat method to remove raw meat, fundamentally can not eliminate the material producing fishy smell, the product fishlike smell after process can repeat.
Summary of the invention
The object of this invention is to provide a kind of fish food processing method, tradition can be overcome and cure fish and except raw meat or except the halfway defect of raw meat, it can not be enable to enter the field of cold food instant fast food, allow people enjoy the deliciousness of the flesh of fish to the full.Fish through cleaning, stripping and slicing, batching seasoning, cut mix, filling, sealing, sterilization process, be characterized in, be added with except raw meat agent in batching seasoning operation, in every 100 ~ 130 parts of raw materials prepared, add the number removing raw meat agent is 0.001 ~ 0.15 weight portion.
A kind of embodiment preferably of the present invention is, except raw meat agent is the mixture of ethyl acetate or ethanol and glacial acetic acid or the mixture of ethanol and ethyl acetate.Can also be propyl formate, isopropyl formate, zest wet goods spices.Make the unrighted acid in fish oil saturated except raw meat agent thus original fishlike smell is disappeared.
The another kind of embodiment preferably of the present invention, in filling operation, is oppressed filling in TVDC film casing or nylon casing or can.Can also be filling in hard plastic casing processed.It is edible that fish sausage can better be convenient for people to.
Because the present invention adopts except raw meat agent, the unrighted acid in fish oil is reached capacity, saturated along with aliphatic acid, the fishy smell of fish is also removed.Thus the lymphogranuloma inguinale sense processed is good, delicious.The fishy smell of fish is mainly derived from the unrighted acid in fish oil fat, when the mixture of unrighted acid and ethyl acetate or ethanol and glacial acetic acid or ethanol and ethyl acetate mix, in succession saturated along with unrighted acid, original fishy smell taste also disappears.
Technical process:
Cleaning: the fish chosen put into clear water, decaptitates, remove internal organ, head of boning, cleans 3 ~ 5 times.
Stripping and slicing: cleaned fish is cut into 3 ~ 5 millimeters of flesh of fish blocks.
Batching seasoning: the weight portion of each component be fish 100 ~ 130 weight portion, salt 0.5 ~ 1.5 weight portion, monosodium glutamate 0.5 ~ 1.2 weight portion, different Vc sodium 0.01 ~ 0.08 weight portion, spice 0 ~ 1.5 weight portion, vegetable oil 3 ~ 15 weight portion, starch 4 ~ 8 weight portion, sorbic acid 0.0008 ~ 0.001 weight portion, except raw meat agent 0.001 ~ 0.15 weight portion, flavor enhancement 0 ~ 3.5 weight portion, flavoring agent 0 ~ 0.8 weight portion, squid 20 ~ 60 weight portion.Flavoring agent is a kind of in guanylic acid calcium, inosinicacid calcium or their mixtures of two kinds, and flavor enhancement is any one in glycine, disodium succinate, ribonucleotide acid disodium, or their mixtures of any two kinds, or their mixtures of any three kinds.
Stir: the flesh of fish preparing material is mixed with squid meat and puts into mixer high-speed stirred 2 ~ 5 minutes, make the flesh of fish and prepare burden to mix.
Filling: by cutting the flesh of fish mixed, to put into bottle placer filling.
Sealing: filling good fish product seals in sealing machine.
Sterilization: packaged fish product is put into retort, 100 ~ 120 DEG C of sterilizations 15 ~ 20 minutes.
Squid: the gel strength strengthening fish product, makes fish food more delicious.
Different Vc sodium: antioxidant.
Sorbic acid: anticorrisive agent.
Guanylic acid calcium: molecular formula C10H12CaN5O8PxH2O molecular weight 401.20, white is to pale white crystals or powder, and odorless, has special flavour.As flavor enhancement.
Inosinicacid calcium: molecular formula C10H11CaN4O8PxH2O molecular weight 386.19, white or near-white crystallization or powder, odorless, has peculiar taste.HPLC and UV is all greater than 97%.As flavoring agent.
Glycine: have another name called amion acetic acid, white monoclinic system or hexagonal crystalline, or white crystalline powder, odorless, has special sweet taste, relative density 1.1607, fusing point 248 DEG C (decomposition), soluble in water, is non-human essential amino acid.Glycine has unique sweet taste, can relax acid, alkali taste.
Disodium succinate: be commonly called as dried scallop powder, six water things are crystalline particle, and anhydride is crystalline powder, colourless to white, odorless, without tart flavour, there is special delicate flavour, taste threshold 0.03%, stable in the air, (20 DEG C of 35g/100Ml) soluble in water, is insoluble to ethanol.Six water things lose the crystallization water and form anhydride in 120 DEG C time.As flavoring, compound seasoner, be usually used in soy sauce, aquatic product, toppings, sausage goods, dried fish goods.
Ribonucleotide acid disodium: white is to substantial white crystallization or powder, and odorless, has special flavour.The umami effects that is multiplied is had with L-sodium.Taste threshold 0.0063%.Easy absorption, amount of dilution can reach 20%-30%.Soluble in water, be slightly soluble in acetone, ether and ethanol.Be commonly used for flavor enhancement.
Detailed description of the invention:
Embodiment 1
First fish clear water is cleaned, internal organ are gone to wipe off after fish scale cleans 3 times repeatedly, pull out and drain away the water, the flesh of fish block of 3 millimeter is cut into after boning, take the flesh of fish of 100kg (suitable 1 weight portion of 1kg), put into cutmixer add 0.5kg salt, 0.5kg monosodium glutamate, 4kg starch, 0.1kg guanylic acid calcium and inosinicacid calcium, 0.1kg glycine, 0.1kg five-spice powder, 0.002kg ethyl acetate, 3kg vegetable oil, the different Vc sodium of 0.01kg, 0.0008kg sorbic acid and the mixing of 25kg squid in flesh of fish block after to cut at a high speed and mix 2 minutes, make the flesh of fish and prepare burden and can better mix.Putting into that then bottle placer is filling checks card in nylon casing in punched-card machine by cutting the flesh of fish mixed, finally packaged fish product being put into retort, 100 DEG C of sterilizations 20 minutes.
Embodiment 2
First fish clear water is cleaned, internal organ are gone to wipe off after fish scale cleans 4 times repeatedly, pull out and drain away the water, the flesh of fish block of 3 millimeter is cut into after boning, take the flesh of fish of 110kg (suitable 1 weight portion of 1kg), 1kg salt is added in flesh of fish block, 0.85kg monosodium glutamate, 6kg starch, 0.3kg guanylic acid calcium and inosinicacid calcium, 0.3kg glycine, 1kg five-spice powder, 0.085kg ethanol and glacial acetic acid, 9.8kg vegetable oil, the different Vc sodium of 0.035kg, put into cutmixer after 0.0009kg sorbic acid and the mixing of 38kg squid to cut at a high speed and mix 2.5 minutes, the flesh of fish can better be mixed with batching.Putting into that then bottle placer is filling checks card at TVDC film casing in punched-card machine by cutting the flesh of fish mixed, finally packaged fish product being put into retort, 110 DEG C of sterilizations 18 minutes.
Embodiment 3
First fish clear water is cleaned, internal organ are gone to wipe off after fish scale cleans 5 times repeatedly, pull out and drain away the water, the flesh of fish block of 3 millimeter is cut into after boning, take the flesh of fish of 125kg (suitable 1 weight portion of 1kg), 1.4kg salt is added in flesh of fish block, 1.1kg monosodium glutamate, 8kg starch, 0.7kg guanylic acid calcium and inosinicacid calcium, 0.5kg glycine, 1.35kg five-spice powder, 0.13kg ethanol and ethyl acetate, 13.5kg vegetable oil, the different Vc sodium of 0.035kg, put into cutmixer after 0.001kg sorbic acid and the mixing of 55kg squid to cut at a high speed and mix 3 minutes, the flesh of fish can better be mixed with batching.Putting into that then bottle placer is filling checks card in nylon casing in punched-card machine by cutting the flesh of fish mixed, finally packaged fish product being put into retort, 120 DEG C of sterilizations 13 minutes.
Claims (2)
1. a fish food processing method, fish through cleaning, stripping and slicing, batching seasoning, cut mix, filling, seal, sterilization process, it is characterized in that, be added with except raw meat agent in batching seasoning operation, in every 100 ~ 130 parts of raw materials prepared, the number added except raw meat agent is 0.001 ~ 0.15 weight portion.
2. a kind of fish food processing method according to claim 1, is characterized in that, except raw meat agent can be the mixture of ethyl acetate or ethanol and glacial acetic acid or the mixture of ethanol and ethyl acetate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410216081.9A CN105077375A (en) | 2014-05-22 | 2014-05-22 | Fish food processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410216081.9A CN105077375A (en) | 2014-05-22 | 2014-05-22 | Fish food processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105077375A true CN105077375A (en) | 2015-11-25 |
Family
ID=54559422
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410216081.9A Pending CN105077375A (en) | 2014-05-22 | 2014-05-22 | Fish food processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105077375A (en) |
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2014
- 2014-05-22 CN CN201410216081.9A patent/CN105077375A/en active Pending
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Legal Events
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151125 |