CN105325932A - Preparation method of instant boneless horse mackerel fillet - Google Patents

Preparation method of instant boneless horse mackerel fillet Download PDF

Info

Publication number
CN105325932A
CN105325932A CN201510802997.7A CN201510802997A CN105325932A CN 105325932 A CN105325932 A CN 105325932A CN 201510802997 A CN201510802997 A CN 201510802997A CN 105325932 A CN105325932 A CN 105325932A
Authority
CN
China
Prior art keywords
scad
bone
sheet
fillet
salt
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201510802997.7A
Other languages
Chinese (zh)
Inventor
张鲁平
李洁
刘婷婷
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HENGMAO INDUSTRY GROUP Co Ltd
Original Assignee
HENGMAO INDUSTRY GROUP Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by HENGMAO INDUSTRY GROUP Co Ltd filed Critical HENGMAO INDUSTRY GROUP Co Ltd
Priority to CN201510802997.7A priority Critical patent/CN105325932A/en
Publication of CN105325932A publication Critical patent/CN105325932A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/005Preserving by heating
    • A23B4/01Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/012Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/06Freezing; Subsequent thawing; Cooling
    • A23B4/08Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • A23B4/09Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature

Abstract

The invention discloses a preparation method of instant boneless horse mackerel fillet and solves the problems of heavier fishy smell, poor taste, absence of fresh fish flavor and short guarantee period of existing horse mackerel products. According to the preparation method, fresh horse mackerel or frozen fresh horse mackerel thawed through saline water is taken as a raw material, back ossified spine and a fish head are removed, fish bodies on two sides are sliced along the vertebrae, and viscera, belly bones and fishbone are removed; the fish bodies are sliced, and the boneless horse mackerel fillet is obtained; the fillet is cleaned with flowing water and soaked in salt and sugar water, histamine is reduced, salt and sugar on the surface of the fillet are washed, the fillet is put in the clear water for superhigh pressure treatment, the treated fillet is sequentially dipped into a flavoring liquid to be flavored and dipped into a trehalose antifreeze solution for antifreeze dipping treatment, liquids on the fillet are drained, then, the fillet is subjected to sterilization by electron beams, quick freezing and packaging, and the instant boneless horse mackerel fillet is obtained after being detected to be qualified. The preparation method adopts a reasonable process and has high operability. The prepared fillet is safe and healthy, has a long guarantee period and bright color and luster, tastes fresh and mellow and has suitable sweet and salty taste and unique flavor.

Description

A kind of instant preparation method without bone scad sheet
Technical field
The present invention relates to the preparation of aquatic food goods, especially a kind of instant preparation method without bone scad sheet.
Background technology
Scad also claims Jurel fish, and its body is long 20 ~ 40 centimetres, body weight 150 ~ 400 grams, head is large, front end apicule like conical, body is sturdy micro-flat, and in spindle, being distributed widely in the waters such as China coast and Korea, Japan is coastal, is the fish having higher economic worth.Scad protein content is high, and content of hemachrome enriches, and fat content is medium, also containing more calcium, zinc, Iron and Vitamin A, E etc., in addition scad also has the unrighted acid of health-care effect containing DHA and EPA two kinds, often edible scad, can preventing hypertension, headstroke.
Scad protein content is high, must eat raw, otherwise can produce excessive tissue amine in fish body, and allergic food can be caused poisoning; Scad fishlike smell is heavier simultaneously, very easily causes oxidation, corruption in storage.At present, on market, the major product of scad has freezing former bar fish, fish section, can and utilizes scad to manufacture the goods such as dried fish floss, fish ball.Above-mentioned scad goods all also exist mouthfeel not good, without fresh fish taste, shelf-life short deficiency.
Summary of the invention
In order to overcome, scad goods fishy smell in prior art is heavier and mouthfeel is not good, without fresh fish taste, shelf-life short deficiency, the invention provides a kind of rational technology, operation is strict, strong operability, make efficiency the are high instant preparation method without bone scad sheet.Adopt the method to make without bone scad sheet not only stay in grade, long shelf-life, and taste sweet-smelling, mouthfeel are fresh and tender, unique flavor.
The technical solution adopted for the present invention to solve the technical problems is: a kind of instant preparation method without bone scad sheet, it is characterized in that: it is that to choose fresh or freezing and that salt solution thaws fresh scad be raw material, back is gone to firmly to sting and fish head, along vertebra, both sides fish body piece is opened, gills, abdomen bone and fishbone; Get the cutting of fish body in blocks, obtain without bone scad sheet; Enter after fillet flowing water is cleaned in salt syrup to soak and reduce histamine, wash away fillet surface salt sugar to be placed in clear water and to carry out ultra high pressure treatment, immerse in baste successively again flood tasty, immerse in trehalose antifreeze solution and carry out freeze proof impregnation process, again through electron beam cold sterilization after drop liquid, quick-frozen, packaging, detects qualified forming.
Described immersion is allocated by weight percentage by following component to form without the salt syrup of bone scad sheet: salt 1 ~ 3%, reduced sugar 1 ~ 3%, and surplus is water, and the percentage by weight sum of each component is 100%; Its soaking conditions is: the temperature of salt syrup controls less than 10 DEG C, soak time 15 ~ 20min.
Described reduced sugar is selected from least one in glucose, fructose, lactose, maltose.
Described ultra high pressure treatment will be placed in clear water without bone scad sheet after washing away fillet surface salt sugar, under 400 ~ 600MPa condition, and control temperature 20 ~ 30 DEG C, effect 10 ~ 20min.
The tasty baste without bone scad sheet of described dipping carries out proportioning by weight percentage by following component and through boiling, filtration forms: salt 1 ~ 3%, Wei Sake 2 ~ 5%, monosodium glutamate 0.5-1%, apple vinegar 2 ~ 5%, light-coloured vinegar 1 ~ 3%, granulated sugar 5 ~ 10%, galic essential oil 0.5 ~ 1%, ginger juice 1 ~ 3%, lemon juice 0.5 ~ 0.8%, vitamin C 0.3 ~ 0.5%, pepper 0.5 ~ 2%, Chinese prickly ash 1 ~ 3%, lemongrass 1 ~ 3%, Asian puccoon 1 ~ 3%, sweet ancient name for Chinese cabbage 1 ~ 3%, fructus amomi 1 ~ 3%, cardamom 1 ~ 3%, rhizoma cyperi 1 ~ 3%, Lysimachia sikokiana 1 ~ 3%, surplus is water, and the percentage by weight sum of each component is 100%, the described weight ratio without bone scad sheet and baste is 1: 1 ~ 3.
Described freeze proof impregnation process be by dipping tasty after put into trehalose antifreeze solution impregnation process 10 ~ 15min without bone scad sheet; Wherein, component and the percentage by weight of described trehalose antifreeze solution are respectively: trehalose 96 ~ 98%, sodium carbonate 0.5 ~ 3.0%, emulsifying agent 0.5 ~ 1.5%.
Described electron beam cold sterilization be by drop liquid after without bone scad sheet adopt electron linear accelerator carry out electron beam cold sterilization, its dosage control be 3 ~ 5kGy.
An instant preparation method without bone scad sheet, is characterized in that: it is through following concrete technology step:
(1) the choosing of raw material: select fresh scad or freezing be incorporated to concentration be 2 ~ 3% the saline sook fresh scad of thawing be raw material, for subsequent use;
(2) process of raw material: adopt cutter that removal is stung firmly in its outer back the scad raw material chosen in step (1), then to decaptitate portion along its fin vertical cut that retreads, head is cut into along its vertebra again from the afterbody of fish body, both sides fish body is separated with vertebra, gills, abdomen bone and fishbone; Get the cutting of fish body in blocks, obtain without bone scad sheet; Wherein, in scad Feedstock treating process, the central temperature of fish body controls as-5 ~-3 DEG C;
(3) clean: by obtained cleaning without bone scad sheet employing flowing water in step (2), remove the impurity comprising peritonaeum, blood stains, be washed till fillet flesh noodles pure white, for subsequent use;
(4) salt syrup soak: after the cleaning that step (3) is obtained without bone scad sheet put into salt syrup soak reduction histamine, its soaking conditions is: the temperature of salt syrup controls less than 10 DEG C, soak time 15 ~ 20min; Wherein, described salt syrup is allocated by weight percentage by following component to form: salt 1 ~ 3%, reduced sugar 1 ~ 3%, and surplus is water, and the percentage by weight sum of each component is 100%; Described reduced sugar is selected from least one in glucose, fructose, lactose, maltose;
(5) ultra high pressure treatment: be placed in clear water without bone scad sheet employing flowing water eccysis fillet surface salt sugar after the salt syrup obtained in step (4) is soaked, under 400 ~ 600MPa condition, control temperature 20 ~ 30 DEG C, effect 10 ~ 20min;
(6) flood tasty: will be submerged in the baste prepared in advance without bone scad sheet after the ultra high pressure treatment obtained in step (5), control baste temperature less than 10 DEG C, flood tasty 1 ~ 3 hour; Wherein, the described weight ratio without bone scad sheet and baste is 1: 1 ~ 3; Described baste carries out proportioning by weight percentage by following component and forms through boiling, filtering: salt 1 ~ 3%, Wei Sake 2 ~ 5%, monosodium glutamate 0.5-1%, apple vinegar 2 ~ 5%, light-coloured vinegar 1 ~ 3%, granulated sugar 5 ~ 10%, galic essential oil 0.5 ~ 1%, ginger juice 1 ~ 3%, lemon juice 0.5 ~ 0.8%, vitamin C 0.3 ~ 0.5%, pepper 0.5 ~ 2%, Chinese prickly ash 1 ~ 3%, lemongrass 1 ~ 3%, Asian puccoon 1 ~ 3%, sweet ancient name for Chinese cabbage 1 ~ 3%, fructus amomi 1 ~ 3%, cardamom 1 ~ 3%, rhizoma cyperi 1 ~ 3%, Lysimachia sikokiana 1 ~ 3%, surplus is water, and the percentage by weight sum of each component is 100%;
(7) freeze proof impregnation process: trehalose antifreeze solution impregnation process 10 ~ 15min will be put into without bone scad sheet after tasty for the dipping obtained in step (6); Wherein, component and the percentage by weight of described trehalose antifreeze solution are respectively: trehalose 96 ~ 98%, sodium carbonate 0.5 ~ 3.0%, emulsifying agent 0.5 ~ 1.5%;
(8) electron beam cold sterilization: its surperficial antifreeze solution will be drained without bone scad sheet after the freeze proof impregnation process obtained in step (7), adopt electron linear accelerator to carry out electron beam cold sterilization, it is 3 ~ 5kGy that its dosage controls;
(9) balance, quick-frozen: singly freezing in dish after sterilization will be put without bone scad sheet after the electron beam cold sterilization obtained in step (8), then send in instant freezer and carry out quick-frozen, the fillet central temperature after quick-frozen controls below-18 DEG C;
(10) pack, finished product: splitting vacuum packaging will be carried out without bone scad sheet after the quick-frozen obtained in step (9), then metal detection is carried out by metal detector, detect qualified after instant without bone scad sheet finished product, finished product enters storage in-18 DEG C of freezers.
The detection accuracy Key Limit Value of described metal detection is defined as: Fe ф 2.0mm, SUS ф 3.0mm.
In manufacture craft of the present invention, have employed reduced sugar and soak without bone scad sheet, make the histamine in reduced sugar and fillet carry out Maillard reaction and reach reduction histamine, reduce food poisoning probability; That is cleaned by flowing water is placed in clear water without bone scad sheet and carries out ultra high pressure treatment, make fillet reach sterilization, blunt enzyme or improve the object of food function characteristic, adopt the fillet of this kind of method process to have fresh-keeping and antioxidant effect preferably, improve hardness simultaneously, obtain better mouthfeel; Adopt baste to carry out dipping to fillet tasty, the different fishy smell of this baste removal fillet while improving fillet fresh taste, makes the fillet of acquisition sweet salty agreeable to the taste, unique flavor; After flooding tasty completing, adopt trehalose antifreeze solution to carry out impregnation process, can effectively freezing-inhibiting or store fillet time dehydration and reduce nutrient component damages, extend memory time, and prevent fish meat protein sex change and its colour changed into yellow well, keep fresh and tender mouthfeel, improve the quality of frozen fillet; Adopt the method for electron beam cold sterilization to carry out sterilization, contribute to fillet and obtain good organoleptic quality, extend the shelf life; Then carry out fast frozen and serve the effect suppressing harmful microorganism growth and make enzymatic inactivation, ensure that the safety and sanitation of fillet, it is raw-eaten edible for opening after packaging is thawed, improve the convenience that scad is edible, be the series foods such as one is gone with rice or bread, traveled, leisure, be applicable to the requirement that a large amount of convenience, nutraceutical are sought in the modern fast pace life of consumer.
In addition, its baste is also a key point of the present invention, in this baste: the salt, Wei Sake that it adopts, monosodium glutamate, apple vinegar, light-coloured vinegar, granulated sugar effectively can improve the fresh taste of fillet, give its red gorgeous color and luster simultaneously; Its galic essential oil adopted, there is antibacterial, sterilization, the effect of killing the virus, also play the effect of antioxygen simultaneously, effectively can prevent fillet memory period its colour changed into yellow, to the prolongation fillet shelf-life, there is important effect, simultaneously galic essential oil also has the effects such as reducing blood lipid, prevention of arterial sclerosis, hypoglycemic, scavenging free radicals, for fillet bring health care; The ginger juice that it adopts effectively can remove the fishy smell of fillet; Its lemon juice adopted contains carbohydrate, vitamin c, vitamin B1, B2, and the nutritional labelings such as nicotinic acid, calcium, phosphorus, iron, can remove the fishy smell of fish, make the appearance luster of fillet food more bright-coloured, and increase the local flavor of fillet food; Its vitamin C adopted (being L-AA again), be a kind of water soluble vitamin, it can play good antioxidation to fillet; The natural flavor pepper adopted, Chinese prickly ash, lemongrass, Asian puccoon, sweet ancient name for Chinese cabbage, fructus amomi, cardamom, rhizoma cyperi, Lysimachia sikokiana make the fillet of acquisition have salty, numb, pungent, peppery, sour, sweet Six-element, unique flavor while removing different fishy smell to fillet.
Preparation method technique of the present invention is advanced, and operation is rationally strict, and strong operability, make efficiency is high, is suitable for suitability for industrialized production.The fillet produced according to the method not only safety and sanitation, stay in grade, long shelf-life, and the fresh alcohol of taste, sweet salty agreeable to the taste, unique flavor, nutritious.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described.
embodiment 1
An instant preparation method without bone scad sheet, it is through following concrete technology step:
(1) the choosing of raw material: select fresh scad to be raw material, for subsequent use;
(2) process of raw material: adopt cutter that removal is stung firmly in its outer back the scad raw material chosen in step (1), then to decaptitate portion along its fin vertical cut that retreads, head is cut into along its vertebra again from the afterbody of fish body, both sides fish body is separated with vertebra, gills, abdomen bone and fishbone; Get the cutting of fish body in blocks, obtain without bone scad sheet; Wherein, in scad Feedstock treating process, the central temperature of fish body controls as-4 DEG C;
(3) clean: by obtained cleaning without bone scad sheet employing flowing water in step (2), remove the impurity comprising peritonaeum, blood stains, be washed till fillet flesh noodles pure white, for subsequent use;
(4) salt syrup soak: after the cleaning that step (3) is obtained without bone scad sheet put into salt syrup soak reduction histamine, its soaking conditions is: the temperature of salt syrup controls 10 DEG C, soak time 15min; Wherein, salt syrup is allocated by weight percentage by following component to form: salt 2%, glucose 2% and water 96%;
(5) ultra high pressure treatment: adopt flowing water eccysis fillet surface salt sugar to be placed in clear water without bone scad sheet after being soaked by the salt syrup obtained in step (4), under 500MPa condition, control temperature 25 DEG C, acts on 15min;
(6) flood tasty: will be submerged in the baste prepared in advance without bone scad sheet after the ultra high pressure treatment obtained in step (5), control baste temperature 10 DEG C, flood tasty 1 hour; Wherein, the weight ratio without bone scad sheet and baste is 1: 2; Baste carries out proportioning by following compositions in weight percentage: salt 2%, taste Sake 3.5%, monosodium glutamate 0.75%, apple vinegar 3.5%, light-coloured vinegar 2%, granulated sugar 7.5%, galic essential oil 0.75%, ginger juice 2%, lemon juice 0.65%, vitamin C 0.4%, pepper 1.25%, Chinese prickly ash 2%, lemongrass 2%, Asian puccoon 2%, sweet ancient name for Chinese cabbage 2%, fructus amomi 2%, cardamom 2%, rhizoma cyperi 2%, Lysimachia sikokiana 2% and water 59.7%; And by after water boil, pungent for above-mentioned natural perfume (or spice) class component is loaded in pocket and puts into boiling water in proportion with other flavorings, stir, continue to boil 60min, filter, obtained baste;
(7) freeze proof impregnation process: trehalose antifreeze solution impregnation process 12.5min will be put into without bone scad sheet after tasty for the dipping obtained in step (6); Wherein, the component of trehalose antifreeze solution and percentage by weight are respectively: trehalose 96%, sodium carbonate 3%, emulsifying agent soybean lecithin 1%;
(8) electron beam cold sterilization: will drain its surperficial antifreeze solution without bone scad sheet after the freeze proof impregnation process obtained in step (7), adopts electron linear accelerator to carry out electron beam cold sterilization, and its dosage controls as 4kGy; Wherein, electron linear accelerator is commercial products, is produced by Beijing GuHong Science Co., Ltd;
(9) balance, quick-frozen: singly freezing in dish after sterilization will be put without bone scad sheet after the electron beam cold sterilization obtained in step (8), then send in instant freezer and carry out quick-frozen, the fillet central temperature after quick-frozen controls below-18 DEG C;
(10) pack, finished product: splitting vacuum packaging will be carried out without bone scad sheet after the quick-frozen obtained in step (9), then metal detection is carried out by metal detector, wherein, the detection accuracy Key Limit Value of metal detection is defined as: Fe ф 2.0mm, SUS ф 3.0mm; Detect qualified after instant without bone scad sheet finished product, finished product enters storage in-18 DEG C of freezers.
The preparation method technique that the present embodiment provides is advanced, and operation is rationally strict, and strong operability, is suitable for suitability for industrialized production.The fillet produced according to the method not only safety and sanitation, stay in grade, long shelf-life, and lovely luster, the fresh alcohol of taste, sweet salty agreeable to the taste, unique flavor, nutritious.
embodiment 2
An instant preparation method without bone scad sheet, it is through following concrete technology step:
(1) the choosing of raw material: select freezing be incorporated to concentration be 2% the saline sook fresh scad of thawing be raw material, for subsequent use;
(2) process of raw material: adopt cutter that removal is stung firmly in its outer back the scad raw material chosen in step (1), then to decaptitate portion along its fin vertical cut that retreads, head is cut into along its vertebra again from the afterbody of fish body, both sides fish body is separated with vertebra, gills, abdomen bone and fishbone; Get the cutting of fish body in blocks, obtain without bone scad sheet; Wherein, in scad Feedstock treating process, the central temperature of fish body controls as-3 DEG C;
(3) clean: by obtained cleaning without bone scad sheet employing flowing water in step (2), remove the impurity comprising peritonaeum, blood stains, be washed till fillet flesh noodles pure white, for subsequent use;
(4) salt syrup soak: after the cleaning that step (3) is obtained without bone scad sheet put into salt syrup soak reduction histamine, its soaking conditions is: the temperature of salt syrup controls 5 DEG C, soak time 17min; Wherein, salt syrup is allocated by weight percentage by following component to form: salt 1%, fructose 0.5%, maltose 0.5% and water 98%;
(5) ultra high pressure treatment: adopt flowing water eccysis fillet surface salt sugar to be placed in clear water without bone scad sheet after being soaked by the salt syrup obtained in step (4), under 400MPa condition, control temperature 30 DEG C, acts on 10min;
(6) flood tasty: will be submerged in the baste prepared in advance without bone scad sheet after the ultra high pressure treatment obtained in step (5), control baste temperature 5 DEG C, flood tasty 2 hours; Wherein, the weight ratio without bone scad sheet and baste is 1: 1; Baste carries out proportioning by following compositions in weight percentage: salt 1%, taste Sake 5%, monosodium glutamate 0.5%, apple vinegar 5%, light-coloured vinegar 1%, granulated sugar 10%, galic essential oil 0.5%, ginger juice 3%, lemon juice 0.5%, vitamin C 0.5%, pepper 0.5%, Chinese prickly ash 3%, lemongrass 1%, Asian puccoon 3%, sweet ancient name for Chinese cabbage 1%, fructus amomi 3%, cardamom 1%, rhizoma cyperi 3%, Lysimachia sikokiana 1% and water 57.5%; And by after water boil, pungent for above-mentioned natural perfume (or spice) class component is loaded in pocket and puts into boiling water in proportion with other flavorings, stir, continue to boil 30min, filter, obtained baste;
(7) freeze proof impregnation process: trehalose antifreeze solution impregnation process 10min will be put into without bone scad sheet after tasty for the dipping obtained in step (6); Wherein, component and the percentage by weight of trehalose antifreeze solution are respectively: trehalose 97%, sodium carbonate 2.5%, emulsifying agent TWEEN0.5%;
(8) electron beam cold sterilization: will drain its surperficial antifreeze solution without bone scad sheet after the freeze proof impregnation process obtained in step (7), adopts electron linear accelerator to carry out electron beam cold sterilization, and its dosage controls as 3kGy; Wherein, electron linear accelerator is commercial products, is produced by Ningbo Chaoneng Science and Technology Joint-stock Co., Ltd;
(9) balance, quick-frozen: singly freezing in dish after sterilization will be put without bone scad sheet after the electron beam cold sterilization obtained in step (8), then send in instant freezer and carry out quick-frozen, the fillet central temperature after quick-frozen controls below-18 DEG C;
(10) pack, finished product: splitting vacuum packaging will be carried out without bone scad sheet after the quick-frozen obtained in step (9), then metal detection is carried out by metal detector, wherein, the detection accuracy Key Limit Value of metal detection is defined as: Fe ф 2.0mm, SUS ф 3.0mm; Detect qualified after instant without bone scad sheet finished product, finished product enters storage in-18 DEG C of freezers.
The preparation method rational technology that the present embodiment provides, strong operability, make efficiency is high.The fillet safety and sanitation of producing according to the method, long shelf-life, and the fresh alcohol of taste, sweet salty agreeable to the taste, there is salty, numb, pungent, peppery, sour, sweet Six-element, unique flavor.
embodiment 3
An instant preparation method without bone scad sheet, it is through following concrete technology step:
(1) the choosing of raw material: select freezing be incorporated to concentration be 3% the saline sook fresh scad of thawing be raw material, for subsequent use;
(2) process of raw material: adopt cutter that removal is stung firmly in its outer back the scad raw material chosen in step (1), then to decaptitate portion along its fin vertical cut that retreads, head is cut into along its vertebra again from the afterbody of fish body, both sides fish body is separated with vertebra, gills, abdomen bone and fishbone; Get the cutting of fish body in blocks, obtain without bone scad sheet; Wherein, in scad Feedstock treating process, the central temperature of fish body controls as-5 DEG C;
(3) clean: by obtained cleaning without bone scad sheet employing flowing water in step (2), remove the impurity comprising peritonaeum, blood stains, be washed till fillet flesh noodles pure white, for subsequent use;
(4) salt syrup soak: after the cleaning that step (3) is obtained without bone scad sheet put into salt syrup soak reduction histamine, its soaking conditions is: the temperature of salt syrup controls 0 DEG C, soak time 20min; Wherein, salt syrup is allocated by weight percentage by following component to form: salt 3%, glucose 1%, lactose 1%, maltose 1% and water 94%;
(5) ultra high pressure treatment: adopt flowing water eccysis fillet surface salt sugar to be placed in clear water without bone scad sheet after being soaked by the salt syrup obtained in step (4), under 600MPa condition, control temperature 20 DEG C, acts on 20min;
(6) flood tasty: will be submerged in the baste prepared in advance without bone scad sheet after the ultra high pressure treatment obtained in step (5), control baste temperature 0 DEG C, flood tasty 3 hours; Wherein, the weight ratio without bone scad sheet and baste is 1: 3; Baste carries out proportioning by following compositions in weight percentage: salt 3%, taste Sake 2%, monosodium glutamate 1%, apple vinegar 2%, light-coloured vinegar 3%, granulated sugar 5%, galic essential oil 1%, ginger juice 1%, lemon juice 0.8%, vitamin C 0.3%, pepper 2%, Chinese prickly ash 1%, lemongrass 3%, Asian puccoon 1%, sweet ancient name for Chinese cabbage 3%, fructus amomi 1%, cardamom 3%, rhizoma cyperi 1%, Lysimachia sikokiana 3% and water 62.9%; And by after water boil, pungent for above-mentioned natural perfume (or spice) class component is loaded in pocket and puts into boiling water in proportion with other flavorings, stir, continue to boil 90min, filter, obtained baste;
(7) freeze proof impregnation process: trehalose antifreeze solution impregnation process 15min will be put into without bone scad sheet after tasty for the dipping obtained in step (6); Wherein, component and the percentage by weight of trehalose antifreeze solution are respectively: trehalose 98%, sodium carbonate 0.5%, emulsifying agent Triton-1001.5%;
(8) electron beam cold sterilization: will drain its surperficial antifreeze solution without bone scad sheet after the freeze proof impregnation process obtained in step (7), adopts electron linear accelerator to carry out electron beam cold sterilization, and its dosage controls as 5kGy; Wherein, electron linear accelerator is commercial products, is produced by Beijing GuHong Science Co., Ltd;
(9) balance, quick-frozen: singly freezing in dish after sterilization will be put without bone scad sheet after the electron beam cold sterilization obtained in step (8), then send in instant freezer and carry out quick-frozen, the fillet central temperature after quick-frozen controls below-18 DEG C;
(10) pack, finished product: splitting vacuum packaging will be carried out without bone scad sheet after the quick-frozen obtained in step (9), then metal detection is carried out by metal detector, wherein, the detection accuracy Key Limit Value of metal detection is defined as: Fe ф 2.0mm, SUS ф 3.0mm; Detect qualified after instant without bone scad sheet finished product, finished product enters storage in-18 DEG C of freezers.
The preparation method technique that the present embodiment provides is advanced, and operation is reasonable, and strong operability, is suitable for suitability for industrialized production.The fillet safety and sanitation of producing according to the method, stay in grade, long shelf-life, and the fresh alcohol of taste, sweet salty agreeable to the taste, unique flavor, nutritious.

Claims (9)

1. an instant preparation method without bone scad sheet, is characterized in that: it is that to choose fresh or freezing and that salt solution thaws fresh scad be raw material, goes to back firmly to sting and fish head, both sides fish body piece is opened, gill along vertebra, abdomen bone and fishbone; Get the cutting of fish body in blocks, obtain without bone scad sheet; Enter after fillet flowing water is cleaned in salt syrup to soak and reduce histamine, wash away fillet surface salt sugar to be placed in clear water and to carry out ultra high pressure treatment, immerse in baste successively again flood tasty, immerse in trehalose antifreeze solution and carry out freeze proof impregnation process, again through electron beam cold sterilization after drop liquid, quick-frozen, packaging, detects qualified forming.
2. a kind of instant preparation method without bone scad sheet according to claim 1, it is characterized in that: described immersion is allocated by weight percentage by following component to form without the salt syrup of bone scad sheet: salt 1 ~ 3%, reduced sugar 1 ~ 3%, surplus is water, and the percentage by weight sum of each component is 100%; Its soaking conditions is: the temperature of salt syrup controls less than 10 DEG C, soak time 15 ~ 20min.
3. a kind of instant preparation method without bone scad sheet according to claim 2, is characterized in that: described reduced sugar is selected from least one in glucose, fructose, lactose, maltose.
4. a kind of instant preparation method without bone scad sheet according to claim 1, it is characterized in that: described ultra high pressure treatment will be placed in clear water without bone scad sheet after washing away fillet surface salt sugar, under 400 ~ 600MPa condition, control temperature 20 ~ 30 DEG C, effect 10 ~ 20min.
5. a kind of instant preparation method without bone scad sheet according to claim 1, it is characterized in that: the tasty baste without bone scad sheet of described dipping carries out proportioning by weight percentage by following component and through boiling, filtration forms: salt 1 ~ 3%, Wei Sake 2 ~ 5%, monosodium glutamate 0.5-1%, apple vinegar 2 ~ 5%, light-coloured vinegar 1 ~ 3%, granulated sugar 5 ~ 10%, galic essential oil 0.5 ~ 1%, ginger juice 1 ~ 3%, lemon juice 0.5 ~ 0.8%, vitamin C 0.3 ~ 0.5%, pepper 0.5 ~ 2%, Chinese prickly ash 1 ~ 3%, lemongrass 1 ~ 3%, Asian puccoon 1 ~ 3%, sweet ancient name for Chinese cabbage 1 ~ 3%, fructus amomi 1 ~ 3%, cardamom 1 ~ 3%, rhizoma cyperi 1 ~ 3%, Lysimachia sikokiana 1 ~ 3%, surplus is water, and the percentage by weight sum of each component is 100%, the described weight ratio without bone scad sheet and baste is 1: 1 ~ 3.
6. a kind of instant preparation method without bone scad sheet according to claim 1, is characterized in that: described freeze proof impregnation process be by dipping tasty after put into trehalose antifreeze solution impregnation process 10 ~ 15min without bone scad sheet; Wherein, component and the percentage by weight of described trehalose antifreeze solution are respectively: trehalose 96 ~ 98%, sodium carbonate 0.5 ~ 3.0%, emulsifying agent 0.5 ~ 1.5%.
7. a kind of instant preparation method without bone scad sheet according to claim 1, it is characterized in that: described electron beam cold sterilization be by drop liquid after without bone scad sheet adopt electron linear accelerator carry out electron beam cold sterilization, its dosage control be 3 ~ 5kGy.
8. a kind of instant preparation method without bone scad sheet according to claim 1, is characterized in that: it is through following concrete technology step:
(1) the choosing of raw material: select fresh scad or freezing be incorporated to concentration be 2 ~ 3% the saline sook fresh scad of thawing be raw material, for subsequent use;
(2) process of raw material: adopt cutter that removal is stung firmly in its outer back the scad raw material chosen in step (1), then to decaptitate portion along its fin vertical cut that retreads, head is cut into along its vertebra again from the afterbody of fish body, both sides fish body is separated with vertebra, gills, abdomen bone and fishbone; Get the cutting of fish body in blocks, obtain without bone scad sheet; Wherein, in scad Feedstock treating process, the central temperature of fish body controls as-5 ~-3 DEG C;
(3) clean: by obtained cleaning without bone scad sheet employing flowing water in step (2), remove the impurity comprising peritonaeum, blood stains, be washed till fillet flesh noodles pure white, for subsequent use;
(4) salt syrup soak: after the cleaning that step (3) is obtained without bone scad sheet put into salt syrup soak reduction histamine, its soaking conditions is: the temperature of salt syrup controls less than 10 DEG C, soak time 15 ~ 20min; Wherein, described salt syrup is allocated by weight percentage by following component to form: salt 1 ~ 3%, reduced sugar 1 ~ 3%, and surplus is water, and the percentage by weight sum of each component is 100%; Described reduced sugar is selected from least one in glucose, fructose, lactose, maltose;
(5) ultra high pressure treatment: be placed in clear water without bone scad sheet employing flowing water eccysis fillet surface salt sugar after the salt syrup obtained in step (4) is soaked, under 400 ~ 600MPa condition, control temperature 20 ~ 30 DEG C, effect 10 ~ 20min;
(6) flood tasty: will be submerged in the baste prepared in advance without bone scad sheet after the ultra high pressure treatment obtained in step (5), control baste temperature less than 10 DEG C, flood tasty 1 ~ 3 hour; Wherein, the described weight ratio without bone scad sheet and baste is 1: 1 ~ 3; Described baste carries out proportioning by weight percentage by following component and forms through boiling, filtering: salt 1 ~ 3%, Wei Sake 2 ~ 5%, monosodium glutamate 0.5-1%, apple vinegar 2 ~ 5%, light-coloured vinegar 1 ~ 3%, granulated sugar 5 ~ 10%, galic essential oil 0.5 ~ 1%, ginger juice 1 ~ 3%, lemon juice 0.5 ~ 0.8%, vitamin C 0.3 ~ 0.5%, pepper 0.5 ~ 2%, Chinese prickly ash 1 ~ 3%, lemongrass 1 ~ 3%, Asian puccoon 1 ~ 3%, sweet ancient name for Chinese cabbage 1 ~ 3%, fructus amomi 1 ~ 3%, cardamom 1 ~ 3%, rhizoma cyperi 1 ~ 3%, Lysimachia sikokiana 1 ~ 3%, surplus is water, and the percentage by weight sum of each component is 100%;
(7) freeze proof impregnation process: trehalose antifreeze solution impregnation process 10 ~ 15min will be put into without bone scad sheet after tasty for the dipping obtained in step (6); Wherein, component and the percentage by weight of described trehalose antifreeze solution are respectively: trehalose 96 ~ 98%, sodium carbonate 0.5 ~ 3.0%, emulsifying agent 0.5 ~ 1.5%;
(8) electron beam cold sterilization: its surperficial antifreeze solution will be drained without bone scad sheet after the freeze proof impregnation process obtained in step (7), adopt electron linear accelerator to carry out electron beam cold sterilization, it is 3 ~ 5kGy that its dosage controls;
(9) balance, quick-frozen: singly freezing in dish after sterilization will be put without bone scad sheet after the electron beam cold sterilization obtained in step (8), then send in instant freezer and carry out quick-frozen, the fillet central temperature after quick-frozen controls below-18 DEG C;
(10) pack, finished product: splitting vacuum packaging will be carried out without bone scad sheet after the quick-frozen obtained in step (9), then metal detection is carried out by metal detector, detect qualified after instant without bone scad sheet finished product, finished product enters storage in-18 DEG C of freezers.
9. a kind of instant preparation method without bone scad sheet according to claim 8, is characterized in that: the detection accuracy Key Limit Value of described metal detection is defined as: Fe ф 2.0mm, SUS ф 3.0mm.
CN201510802997.7A 2015-11-19 2015-11-19 Preparation method of instant boneless horse mackerel fillet Pending CN105325932A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510802997.7A CN105325932A (en) 2015-11-19 2015-11-19 Preparation method of instant boneless horse mackerel fillet

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510802997.7A CN105325932A (en) 2015-11-19 2015-11-19 Preparation method of instant boneless horse mackerel fillet

Publications (1)

Publication Number Publication Date
CN105325932A true CN105325932A (en) 2016-02-17

Family

ID=55276917

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201510802997.7A Pending CN105325932A (en) 2015-11-19 2015-11-19 Preparation method of instant boneless horse mackerel fillet

Country Status (1)

Country Link
CN (1) CN105325932A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105942288A (en) * 2016-05-06 2016-09-21 浙江海洋大学 Ready-to-eat small yellow croaker vacuum deep-fried food and production technology thereof
CN107258885A (en) * 2016-04-07 2017-10-20 湖北省农业科学院农产品加工与核农技术研究所 A kind of preservation method of prefabricated perch
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
CN108634234A (en) * 2018-05-09 2018-10-12 石狮市友和农业科技有限公司 A kind of method and its product of seasoning scad intensive processing

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1935029A (en) * 2006-09-22 2007-03-28 南宁中诺生物工程有限责任公司 Frozen tilapia mossambica slice and its processing method
CN103549498A (en) * 2013-09-27 2014-02-05 恒茂实业集团有限公司 Making method for quick-frozen sliced horse mackerel food
CN103598488A (en) * 2013-12-04 2014-02-26 集美大学 Processing method for reducing histamine in canned mackerel
CN104351852A (en) * 2014-11-20 2015-02-18 青岛耀栋食品有限公司 Production process of instant vinegar-processed scad slices
CN104522739A (en) * 2014-11-24 2015-04-22 宁波大学 Instant mackerel minced fillet product with smoke taste, and preparation method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1935029A (en) * 2006-09-22 2007-03-28 南宁中诺生物工程有限责任公司 Frozen tilapia mossambica slice and its processing method
CN103549498A (en) * 2013-09-27 2014-02-05 恒茂实业集团有限公司 Making method for quick-frozen sliced horse mackerel food
CN103598488A (en) * 2013-12-04 2014-02-26 集美大学 Processing method for reducing histamine in canned mackerel
CN104351852A (en) * 2014-11-20 2015-02-18 青岛耀栋食品有限公司 Production process of instant vinegar-processed scad slices
CN104522739A (en) * 2014-11-24 2015-04-22 宁波大学 Instant mackerel minced fillet product with smoke taste, and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
林亲录等: "食品工艺学", 《食品工艺学 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107258885A (en) * 2016-04-07 2017-10-20 湖北省农业科学院农产品加工与核农技术研究所 A kind of preservation method of prefabricated perch
CN105942288A (en) * 2016-05-06 2016-09-21 浙江海洋大学 Ready-to-eat small yellow croaker vacuum deep-fried food and production technology thereof
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
CN108634234A (en) * 2018-05-09 2018-10-12 石狮市友和农业科技有限公司 A kind of method and its product of seasoning scad intensive processing

Similar Documents

Publication Publication Date Title
CN103054087B (en) Preparation process for canned sweet and sour squid
KR100756826B1 (en) Salted storing method for fish or shellfish using natural fruits extract
CN105360998A (en) Making method of quick-frozen seasoned pacific saury
CN105325932A (en) Preparation method of instant boneless horse mackerel fillet
CN103549497B (en) Making method for quick-frozen seasoned sliced red snapper food
CN102349667A (en) Processing method of dried fish leisure food
CN102551103B (en) Method for processing flavored fishskins
CN102599549A (en) Method for preparing non-fried instant freshwater fish
CN104432231A (en) Making method of quick-frozen pleuronichthys cornutus fillets
CN103704778A (en) Preparation method for vinegared pneumatophorus japonicus fish fillet food
CN105594824A (en) Processing method for quickly frozen butterfish
CN103931737B (en) A kind of less salt of resistance to storage half-dry fish slices and processing method thereof and application
CN105325934A (en) Producing method of quick-frozen, flavored and flour-attached horse mackerel fillets
CN105394625A (en) Making method for soaked herring fillets dried through cold air
CN103549496A (en) Making method for quick-frozen greenling double fillet
CN103340428B (en) Preparation method for convenient agrocybe cylindracea and duck soup
KR100694793B1 (en) Manufacturing Method of Salted Fish
CN103549498A (en) Making method for quick-frozen sliced horse mackerel food
CN105394624A (en) Making method of quick-frozen and seasoned pollachius virens sections
CN105325936A (en) Method for making bone-free common Japanese mackerel fillets through cold air drying and impregnating for flavoring
CN103549490B (en) Processing method for sardine fillets eaten raw
CN103549492B (en) Making method for powder sticked pacific saury slices
CN103549495B (en) Processing method for pacific saury slices eaten raw
CN103704779B (en) A kind of manufacture method roasting scad slice foodstuffs
CN105325924A (en) Producing method of quick-frozen and flavored cod fillets

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20160217

WD01 Invention patent application deemed withdrawn after publication