CN105325934A - Producing method of quick-frozen, flavored and flour-attached horse mackerel fillets - Google Patents

Producing method of quick-frozen, flavored and flour-attached horse mackerel fillets Download PDF

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Publication number
CN105325934A
CN105325934A CN201510803157.2A CN201510803157A CN105325934A CN 105325934 A CN105325934 A CN 105325934A CN 201510803157 A CN201510803157 A CN 201510803157A CN 105325934 A CN105325934 A CN 105325934A
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China
Prior art keywords
scad
sheet
stingless
quick
salt
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CN201510803157.2A
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Inventor
袁玉刚
张艳
李英霞
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HENGMAO INDUSTRY GROUP Co Ltd
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HENGMAO INDUSTRY GROUP Co Ltd
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Priority to CN201510803157.2A priority Critical patent/CN105325934A/en
Publication of CN105325934A publication Critical patent/CN105325934A/en
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    • 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
    • A23B4/10Coating with a protective layer; Compositions or apparatus therefor
    • 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
    • A23B4/14Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a producing method of quick-frozen, flavored and flour-attached horse mackerel fillets and aims to solve problems that existing horse mackerel products have the heavier smell and the poor taste, have no fresh fish flavor and have short shelf lives. According to the producing method, fresh horse mackerel which are frozen and unfrozen by saline water are taken as raw materials, back solid spines and horse mackerel heads are removed, two sides of horse mackerel bodies are sliced along vertebras, internal organs are removed, the horse mackerel bodies are taken, belly bones and fish bones are removed, and bone-free horse mackerel fillets are obtained; the bone-free horse mackerel fillets are washed with running water and then soaked in salt and sugar water, histamine is reduced, salt and sugar on surfaces of the fillets are washed away, the fillets are placed in clear water for ultra-high pressure processing and then immersed in a flavoring liquid to be impregnated to be tasty, then floating liquids on the surfaces of the fillets are drained, outer surfaces of the fillets are coated with paste, bread flour is attached to the outer surfaces, the fillets are subjected to cold sterilization by the aid of an electron beam, quick-frozen, packaged and detected to be qualified, and the quick-frozen flavored flour-attached horse mackerel fillets are produced. The producing method adopts the advanced process and reasonable procedures and is high in operability. The fillets produced with the method are safe, sanitary and convenient to eat, have the long shelf life, taste fresh and mellow and have the unique flavor.

Description

The preparation method of powder scad sheet is glued in a kind of quick-frozen seasoning
Technical field
The present invention relates to the preparation of aquatic food goods, the preparation method of powder scad sheet is glued in especially a kind of quick-frozen seasoning.
Background technology
Scad also claims Jurel fish, is migration fishes at the middle and upper levels, and swimming rapidly, likes knot clustering collection, have phototactic characteristics, head be large, front end apicule like conical, body is sturdy micro-flat, 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.
In recent years, scad is processed into instant, safety and sanitation, long shelf-life food article become a new research topic gradually.
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, preparation method that powder scad sheet is glued in operation is strict, strong operability, make efficiency are high quick-frozen seasoning.Powder scad sheet not only stay in grade, long shelf-life is glued in the seasoning adopting the method to make, and taste sweet-smelling, mouthfeel are fresh and tender, unique flavor, instant.
The technical solution adopted for the present invention to solve the technical problems is: the preparation method of powder scad sheet is glued in a kind of quick-frozen seasoning, it is characterized in that: it is freezing and the fresh scad that salt solution thaws is raw material, back is gone to firmly to sting and fish head, along vertebra, both sides fish body piece is opened, gill, get fish body and remove abdomen bone and fishbone, obtain stingless scad sheet; Histamine is reduced by entering in salt syrup to soak after stingless scad sheet flowing water cleaning, wash away fillet surface salt sugar to be placed in clear water and to carry out ultra high pressure treatment, immerse again in baste flood tasty after its surperficial supernatant liquid is drained, by fillet outer surface hanging material, sticky bread flour, again through electron beam cold sterilization, quick-frozen, packaging, detects qualified forming.
The salt syrup of described immersion is stingless scad sheet 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%; 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 is that the stingless scad sheet after washing away fillet surface salt sugar is placed in clear water, under 400 ~ 600MPa condition, and control temperature 20 ~ 30 DEG C, effect 10 ~ 20min.
The baste of the tasty stingless scad sheet of described dipping carries out proportioning by weight percentage by following component and through boiling, filtration forms: salt 10 ~ 15%, vinegar 3 ~ 5%, galic essential oil 0.5 ~ 1.5%, kelp juice 1 ~ 5%, catsup 5 ~ 10%, ginger juice 1 ~ 2%, Conditions of Onion Juice 1 ~ 2%, lemon juice 0.5 ~ 1.5%, vitamin C 0.5 ~ 3%, Chinese prickly ash 1 ~ 3%, anistree 1 ~ 3%, fennel seeds 1 ~ 3%, cassia bark 1 ~ 3%, spiceleaf 1 ~ 3%, Asian puccoon 1 ~ 3%, sweet ancient name for Chinese cabbage 1 ~ 3%, fructus amomi 1 ~ 3%, cardamom 1 ~ 3%, cloves 1 ~ 3%, matrimony vine 1 ~ 3%, surplus is water, and the percentage by weight sum of each component is 100%, wherein, described kelp juice is the water soaking sea-tangle of employing 60 DEG C, more concentrated leachate is made, described stingless scad sheet and the weight ratio of baste are 1: 1 ~ 3.
Described electron beam cold sterilization be by hanging material, sticky bread flour after stingless scad sheet adopt electron linear accelerator to carry out electron beam cold sterilization, it is 3 ~ 5kGy that its dosage controls.
A preparation method for powder scad sheet is glued in quick-frozen seasoning, it is characterized in that: it is through following concrete technology step:
(1) the choosing of raw material: select 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, be cut into without cephalic par from the afterbody of fish body along its vertebra again, both sides fish body is separated with vertebra, gill, get fish body and remove abdomen bone and fishbone, obtained stingless scad sheet; Wherein, in scad Feedstock treating process, the central temperature of fish body controls as-5 ~-3 DEG C;
(3) clean: stingless scad sheet obtained in step (2) is adopted flowing water cleaning, removes the impurity comprising peritonaeum, blood stains, be washed till fillet flesh noodles pure white, for subsequent use;
(4) salt syrup soaks: the stingless scad sheet after the cleaning obtain step (3) is put into salt syrup and soaked reduction histamine, and 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: the stingless scad sheet after being soaked by the salt syrup obtained in step (4) adopts flowing water eccysis fillet surface salt sugar to be placed in clear water, under 400 ~ 600MPa condition, control temperature 20 ~ 30 DEG C, effect 10 ~ 20min;
(6) flood tasty: the stingless scad sheet after the ultra high pressure treatment obtained in step (5) is submerged in the baste prepared in advance, controls baste temperature less than 10 DEG C, flood tasty 1 ~ 3 hour, wherein, described stingless scad sheet and the weight ratio of baste are 1: 1 ~ 3, described baste carries out proportioning by weight percentage by following component and through boiling, filtration forms: salt 10 ~ 15%, vinegar 3 ~ 5%, galic essential oil 0.5 ~ 1.5%, kelp juice 1 ~ 5%, catsup 5 ~ 10%, ginger juice 1 ~ 2%, Conditions of Onion Juice 1 ~ 2%, lemon juice 0.5 ~ 1.5%, vitamin C 0.5 ~ 3%, Chinese prickly ash 1 ~ 3%, anistree 1 ~ 3%, fennel seeds 1 ~ 3%, cassia bark 1 ~ 3%, spiceleaf 1 ~ 3%, Asian puccoon 1 ~ 3%, sweet ancient name for Chinese cabbage 1 ~ 3%, fructus amomi 1 ~ 3%, cardamom 1 ~ 3%, cloves 1 ~ 3%, matrimony vine 1 ~ 3%, surplus is water, and the percentage by weight sum of each component is 100%, wherein, described kelp juice is the water soaking sea-tangle of employing 60 DEG C, more concentrated leachate is made,
(7) hanging, sticky bread flour: the stingless scad sheet after tasty for the dipping obtained in step (6) is drained surperficial supernatant liquid, again stingless scad sheet outer surface is evenly wrapped up in and hang one deck slurry, then at slurry outer surface even adhesion one deck bread flour, the stingless scad sheet of sticky powder seasoning is obtained; Wherein, the weight ratio of described stingless scad sheet and slurry, bread flour is 1 ︰ 0.3 ~ 0.5 ︰ 0.4 ~ 0.6;
(8) electron beam cold sterilization: adopt electron linear accelerator to carry out electron beam cold sterilization stingless for the sticky powder seasoning obtained in step (7) scad sheet, it is 3 ~ 5kGy that its dosage controls;
(9) balance, quick-frozen: the stingless scad sheet of sticky powder seasoning after the electron beam cold sterilization obtained in step (8) is put after sterilization singly freeze in dish, send in instant freezer again and carry out quick-frozen, the fillet central temperature after quick-frozen controls below-18 DEG C;
(10) packaging, finished product: the stingless scad sheet of sticky powder seasoning after the quick-frozen obtained in step (9) is carried out bag distribution packaging, then metal detection is carried out by metal detector, detect qualified after quick-frozen glue powder seasoning stingless scad sheet finished product, finished product enters in-18 DEG C of freezers to store.
Described slurry stirs add salt, guar gum, monosodium glutamate, egg and water in the mixture of wheat weak flour and wheaten starch after to form, its each weight percentages of components is respectively: wheat weak flour 10 ~ 15%, wheaten starch mixture 5 ~ 10%, salt 2.0 ~ 2.5%, guar gum 0.5 ~ 0.8%, monosodium glutamate 0.5 ~ 1%, egg 5 ~ 15%, surplus is water, and each weight percentages of components sum is 100%.
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 stingless scad sheet, make the histamine in reduced sugar and fillet carry out Maillard reaction and reach reduction histamine, reduce food poisoning probability; The stingless scad sheet that flowing water is cleaned is placed in clear water 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; Baste is adopted to carry out dipping to fillet tasty, the different fishy smell of this baste removal fillet while improving fillet fresh taste; After flooding tasty completing, carry out hanging, sticky bread flour at fillet outer surface, effectively can prevent the loss of nutrition while obtaining product good appearance; 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, open and get final product fried after packaging is thawed or heat edible, improve the instant of scad.
In addition, its baste is also a key point of the present invention, in this baste: its salt adopted, vinegar, catsup, Conditions of Onion Juice effectively can improve the fresh taste of fillet, gives its red gorgeous color and luster simultaneously; The ginger juice that it adopts effectively can remove the fishy smell of fillet; Its galic essential oil adopted, has antibacterial, sterilization, the effect of killing the virus, also plays the effect of antioxygen simultaneously, effectively can prevent fillet memory period its colour changed into yellow, has important effect to the prolongation flesh of fish shelf-life.In addition, 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; Its kelp juice adopted is rich in the various trace elements such as protein, fat, carbohydrate, dietary fiber, calcium, phosphorus, iron, carrotene, vitamin B1, vitamin B2, nicotinic acid and iodine, for catfish sheet has additional nutrients composition; Its lemon juice adopted contains carbohydrate, vitamin c, vitamin B1, B2, the nutritional labelings such as nicotinic acid, calcium, phosphorus, iron, the fishy smell of fish and the peculiar smell of food itself can be removed, make the appearance luster of fillet food more bright-coloured, and increase the local flavor of fillet food; (be L-AA again, be a kind of water soluble vitamin, it can play good antioxidation to fillet to its vitamin C adopted; The natural flavor Chinese prickly ash adopted, anise, fennel seeds, cassia bark, spiceleaf, Asian puccoon, sweet ancient name for Chinese cabbage, fructus amomi, cardamom, cloves, matrimony vine make the fillet of acquisition have unique local 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, instant.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described.
embodiment 1
A preparation method for powder scad sheet is glued in quick-frozen seasoning, and it is through following concrete technology step:
(1) the choosing of raw material: select freezing be incorporated to concentration be 2.5% 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, be cut into without cephalic par from the afterbody of fish body along its vertebra again, both sides fish body is separated with vertebra, gill, get fish body and remove abdomen bone and fishbone, obtained stingless scad sheet; Wherein, in scad Feedstock treating process, the central temperature of fish body controls as-4 DEG C;
(3) clean: stingless scad sheet obtained in step (2) is adopted flowing water cleaning, removes the impurity comprising peritonaeum, blood stains, be washed till fillet flesh noodles pure white, for subsequent use;
(4) salt syrup soaks: the stingless scad sheet after the cleaning obtain step (3) is put into salt syrup and soaked reduction histamine, and 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: the stingless scad sheet after being soaked by the salt syrup obtained in step (4) adopts flowing water eccysis fillet surface salt sugar to be placed in clear water, under 500MPa condition, control temperature 25 DEG C, effect 15min;
(6) flood tasty: the stingless scad sheet after the ultra high pressure treatment obtained in step (5) is submerged in the baste prepared in advance, controls baste temperature 10 DEG C, flood tasty 1 hour; Wherein, described stingless scad sheet and the weight ratio of baste are 1: 2; Described baste carries out proportioning by weight percentage by following component: salt 12.5%, vinegar 4%, galic essential oil 1%, kelp juice 3%, catsup 7.5%, ginger juice 1.5%, Conditions of Onion Juice 1.5%, lemon juice 1%, Catergen %, Chinese prickly ash 2%, anise 2%, fennel seeds 2%, cassia bark 2%, spiceleaf 2%, Asian puccoon 2%, sweet ancient name for Chinese cabbage 2%, fructus amomi 2%, cardamom 2%, cloves 2%, matrimony vine 2% and water 46%; 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; Kelp juice is the water soaking sea-tangle of employing 60 DEG C, more concentrated leachate is made;
(7) hanging, sticky bread flour: the stingless scad sheet after tasty for the dipping obtained in step (6) is drained surperficial supernatant liquid, again stingless scad sheet outer surface is evenly wrapped up in and hang one deck slurry, then at slurry outer surface even adhesion one deck bread flour, the stingless scad sheet of sticky powder seasoning is obtained; Wherein, the weight ratio of described stingless scad sheet and slurry, bread flour is 1 ︰ 0.4 ︰ 0.5; Slurry stirs add salt, guar gum, monosodium glutamate, egg and water in the mixture of wheat weak flour and wheaten starch after to form, and its each weight percentages of components is respectively: wheat weak flour 12.5%, wheaten starch mixture 7.5%, salt 2.25%, guar gum 0.65%, monosodium glutamate 0.75%, egg 10% and water 66.35%;
(8) electron beam cold sterilization: adopt electron linear accelerator to carry out electron beam cold sterilization stingless for the sticky powder seasoning obtained in step (7) scad sheet, its dosage controls as 4kGy; Wherein, electron linear accelerator is commercial products, is produced by Beijing GuHong Science Co., Ltd;
(9) balance, quick-frozen: the stingless scad sheet of sticky powder seasoning after the electron beam cold sterilization obtained in step (8) is put after sterilization singly freeze in dish, send in instant freezer again and carry out quick-frozen, the fillet central temperature after quick-frozen controls below-18 DEG C;
(10) packaging, finished product: the stingless scad sheet of sticky powder seasoning after the quick-frozen obtained in step (9) is carried out bag distribution packaging, 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 quick-frozen glue powder seasoning stingless scad sheet finished product, finished product enters in-18 DEG C of freezers to store.
The preparation method technique that the present embodiment provides is rationally advanced, 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 the fresh alcohol of taste, unique flavor, instant.
embodiment 2
A preparation method for powder scad sheet is glued in quick-frozen seasoning, and 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, be cut into without cephalic par from the afterbody of fish body along its vertebra again, both sides fish body is separated with vertebra, gill, get fish body and remove abdomen bone and fishbone, obtained stingless scad sheet; Wherein, in scad Feedstock treating process, the central temperature of fish body controls as-3 DEG C;
(3) clean: stingless scad sheet obtained in step (2) is adopted flowing water cleaning, removes the impurity comprising peritonaeum, blood stains, be washed till fillet flesh noodles pure white, for subsequent use;
(4) salt syrup soaks: the stingless scad sheet after the cleaning obtain step (3) is put into salt syrup and soaked reduction histamine, and its soaking conditions is: the temperature of salt syrup controls 5 DEG C, soak time 17.5min; 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: the stingless scad sheet after being soaked by the salt syrup obtained in step (4) adopts flowing water eccysis fillet surface salt sugar to be placed in clear water, under 400MPa condition, control temperature 30 DEG C, effect 10min;
(6) flood tasty: the stingless scad sheet after the ultra high pressure treatment obtained in step (5) is submerged in the baste prepared in advance, controls baste temperature 5 DEG C, flood tasty 2 hours; Wherein, described stingless scad sheet and the weight ratio of baste are 1: 1; Described baste carries out proportioning by weight percentage by following component: salt 10%, vinegar 5%, galic essential oil 0.5%, kelp juice 5%, catsup 5%, ginger juice 2%, Conditions of Onion Juice 1%, lemon juice 1.5%, vitamin C 0.5%, Chinese prickly ash 3%, anise 1%, fennel seeds 3%, cassia bark 1%, spiceleaf 3%, Asian puccoon 1%, sweet ancient name for Chinese cabbage 3%, fructus amomi 1%, cardamom 3%, cloves 1%, matrimony vine 3% and water 46.5%; 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; Kelp juice is the water soaking sea-tangle of employing 60 DEG C, more concentrated leachate is made;
(7) hanging, sticky bread flour: the stingless scad sheet after tasty for the dipping obtained in step (6) is drained surperficial supernatant liquid, again stingless scad sheet outer surface is evenly wrapped up in and hang one deck slurry, then at slurry outer surface even adhesion one deck bread flour, the stingless scad sheet of sticky powder seasoning is obtained; Wherein, the weight ratio of described stingless scad sheet and slurry, bread flour is 1 ︰ 0.3 ︰ 0.6; Slurry stirs add salt, guar gum, monosodium glutamate, egg and water in the mixture of wheat weak flour and wheaten starch after to form, and its each weight percentages of components is respectively: wheat weak flour 10%, wheaten starch mixture 10%, salt 2.0%, guar gum 0.8%, monosodium glutamate 0.5%, egg 15% and water 61.7%;
(8) electron beam cold sterilization: adopt electron linear accelerator to carry out electron beam cold sterilization stingless for the sticky powder seasoning obtained in step (7) scad sheet, 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: the stingless scad sheet of sticky powder seasoning after the electron beam cold sterilization obtained in step (8) is put after sterilization singly freeze in dish, send in instant freezer again and carry out quick-frozen, the fillet central temperature after quick-frozen controls below-18 DEG C;
(10) packaging, finished product: the stingless scad sheet of sticky powder seasoning after the quick-frozen obtained in step (9) is carried out bag distribution packaging, 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 quick-frozen glue powder seasoning stingless scad sheet finished product, finished product enters in-18 DEG C of freezers to store.
The preparation method technique that the present embodiment provides is advanced, and operation is reasonable, and strong operability, make efficiency is high.The fillet safety and sanitation of producing according to the method, long shelf-life, the fresh alcohol of taste, unique flavor.
embodiment 3
A preparation method for powder scad sheet is glued in quick-frozen seasoning, and 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, be cut into without cephalic par from the afterbody of fish body along its vertebra again, both sides fish body is separated with vertebra, gill, get fish body and remove abdomen bone and fishbone, obtained stingless scad sheet; Wherein, in scad Feedstock treating process, the central temperature of fish body controls as-5 DEG C;
(3) clean: stingless scad sheet obtained in step (2) is adopted flowing water cleaning, removes the impurity comprising peritonaeum, blood stains, be washed till fillet flesh noodles pure white, for subsequent use;
(4) salt syrup soaks: the stingless scad sheet after the cleaning obtain step (3) is put into salt syrup and soaked reduction histamine, and 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: the stingless scad sheet after being soaked by the salt syrup obtained in step (4) adopts flowing water eccysis fillet surface salt sugar to be placed in clear water, under 600MPa condition, control temperature 20 DEG C, effect 20min;
(6) flood tasty: the stingless scad sheet after the ultra high pressure treatment obtained in step (5) is submerged in the baste prepared in advance, controls baste temperature 0 DEG C, flood tasty 3 hours; Wherein, described stingless scad sheet and the weight ratio of baste are 1: 3; Described baste carries out proportioning by weight percentage by following component: salt 15%, vinegar 3%, galic essential oil 1.5%, kelp juice 1%, catsup 10%, ginger juice 1%, Conditions of Onion Juice 2%, lemon juice 0.5%, vitamin C 3%, Chinese prickly ash 1%, anise 3%, fennel seeds 1%, cassia bark 3%, spiceleaf 1%, Asian puccoon 3%, sweet ancient name for Chinese cabbage 1%, fructus amomi 3%, cardamom 1%, cloves 3%, matrimony vine 1% and water 42%; 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; Kelp juice is the water soaking sea-tangle of employing 60 DEG C, more concentrated leachate is made;
(7) hanging, sticky bread flour: the stingless scad sheet after tasty for the dipping obtained in step (6) is drained surperficial supernatant liquid, again stingless scad sheet outer surface is evenly wrapped up in and hang one deck slurry, then at slurry outer surface even adhesion one deck bread flour, the stingless scad sheet of sticky powder seasoning is obtained; Wherein, the weight ratio of described stingless scad sheet and slurry, bread flour is 1 ︰ 0.5 ︰ 0.4; Slurry stirs add salt, guar gum, monosodium glutamate, egg and water in the mixture of wheat weak flour and wheaten starch after to form, and its each weight percentages of components is respectively: wheat weak flour 15%, wheaten starch mixture 5%, salt 2.5%, guar gum 0.5%, monosodium glutamate 1%, egg 5% and water 71%;
(8) electron beam cold sterilization: adopt electron linear accelerator to carry out electron beam cold sterilization stingless for the sticky powder seasoning obtained in step (7) scad sheet, its dosage controls as 5kGy; Wherein, electron linear accelerator is commercial products, is produced by Ningbo Chaoneng Science and Technology Joint-stock Co., Ltd;
(9) balance, quick-frozen: the stingless scad sheet of sticky powder seasoning after the electron beam cold sterilization obtained in step (8) is put after sterilization singly freeze in dish, send in instant freezer again and carry out quick-frozen, the fillet central temperature after quick-frozen controls below-18 DEG C;
(10) packaging, finished product: the stingless scad sheet of sticky powder seasoning after the quick-frozen obtained in step (9) is carried out bag distribution packaging, 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 quick-frozen glue powder seasoning stingless scad sheet finished product, finished product enters in-18 DEG C of freezers to store.
The preparation method technique that the present embodiment provides is advanced, and operation is rationally strict, and strong operability, make efficiency is high.The fillet safety and sanitation of producing according to the method, long shelf-life, the fresh alcohol of taste, unique flavor, instant.

Claims (9)

1. a preparation method for powder scad sheet is glued in quick-frozen seasoning, it is characterized in that: it is freezing and the fresh scad that salt solution thaws is raw material, goes to back firmly to sting and fish head, along vertebra, both sides fish body piece is opened, gill, get fish body and remove abdomen bone and fishbone, obtain stingless scad sheet; Histamine is reduced by entering in salt syrup to soak after stingless scad sheet flowing water cleaning, wash away fillet surface salt sugar to be placed in clear water and to carry out ultra high pressure treatment, immerse again in baste flood tasty after its surperficial supernatant liquid is drained, by fillet outer surface hanging material, sticky bread flour, again through electron beam cold sterilization, quick-frozen, packaging, detects qualified forming.
2. the preparation method of powder scad sheet is glued in a kind of quick-frozen seasoning according to claim 1, it is characterized in that: the salt syrup of described immersion is stingless scad sheet is allocated by weight percentage by following component to form: 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. the preparation method of powder scad sheet is glued in a kind of quick-frozen seasoning according to claim 2, it is characterized in that: described reduced sugar is selected from least one in glucose, fructose, lactose, maltose.
4. the preparation method of powder scad sheet is glued in a kind of quick-frozen seasoning according to claim 1, it is characterized in that: described ultra high pressure treatment is that the stingless scad sheet after washing away fillet surface salt sugar is placed in clear water, under 400 ~ 600MPa condition, control temperature 20 ~ 30 DEG C, effect 10 ~ 20min.
5. the preparation method of powder scad sheet is glued in a kind of quick-frozen seasoning according to claim 1, it is characterized in that: the baste of the tasty stingless scad sheet of described dipping carries out proportioning by weight percentage by following component and through boiling, filtration forms: salt 10 ~ 15%, vinegar 3 ~ 5%, galic essential oil 0.5 ~ 1.5%, kelp juice 1 ~ 5%, catsup 5 ~ 10%, ginger juice 1 ~ 2%, Conditions of Onion Juice 1 ~ 2%, lemon juice 0.5 ~ 1.5%, vitamin C 0.5 ~ 3%, Chinese prickly ash 1 ~ 3%, anistree 1 ~ 3%, fennel seeds 1 ~ 3%, cassia bark 1 ~ 3%, spiceleaf 1 ~ 3%, Asian puccoon 1 ~ 3%, sweet ancient name for Chinese cabbage 1 ~ 3%, fructus amomi 1 ~ 3%, cardamom 1 ~ 3%, cloves 1 ~ 3%, matrimony vine 1 ~ 3%, surplus is water, and the percentage by weight sum of each component is 100%, wherein, described kelp juice is the water soaking sea-tangle of employing 60 DEG C, more concentrated leachate is made, described stingless scad sheet and the weight ratio of baste are 1: 1 ~ 3.
6. the preparation method of powder scad sheet is glued in a kind of quick-frozen seasoning according to claim 1, it is characterized in that: described electron beam cold sterilization be by hanging material, sticky bread flour after stingless scad sheet adopt electron linear accelerator to carry out electron beam cold sterilization, it is 3 ~ 5kGy that its dosage controls.
7. the preparation method of powder scad sheet is glued in a kind of quick-frozen seasoning according to claim 1, it is characterized in that: it is through following concrete technology step:
(1) the choosing of raw material: select 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, be cut into without cephalic par from the afterbody of fish body along its vertebra again, both sides fish body is separated with vertebra, gill, get fish body and remove abdomen bone and fishbone, obtained stingless scad sheet; Wherein, in scad Feedstock treating process, the central temperature of fish body controls as-5 ~-3 DEG C;
(3) clean: stingless scad sheet obtained in step (2) is adopted flowing water cleaning, removes the impurity comprising peritonaeum, blood stains, be washed till fillet flesh noodles pure white, for subsequent use;
(4) salt syrup soaks: the stingless scad sheet after the cleaning obtain step (3) is put into salt syrup and soaked reduction histamine, and 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: the stingless scad sheet after being soaked by the salt syrup obtained in step (4) adopts flowing water eccysis fillet surface salt sugar to be placed in clear water, under 400 ~ 600MPa condition, control temperature 20 ~ 30 DEG C, effect 10 ~ 20min;
(6) flood tasty: the stingless scad sheet after the ultra high pressure treatment obtained in step (5) is submerged in the baste prepared in advance, controls baste temperature less than 10 DEG C, flood tasty 1 ~ 3 hour, wherein, described stingless scad sheet and the weight ratio of baste are 1: 1 ~ 3, described baste carries out proportioning by weight percentage by following component and through boiling, filtration forms: salt 10 ~ 15%, vinegar 3 ~ 5%, galic essential oil 0.5 ~ 1.5%, kelp juice 1 ~ 5%, catsup 5 ~ 10%, ginger juice 1 ~ 2%, Conditions of Onion Juice 1 ~ 2%, lemon juice 0.5 ~ 1.5%, vitamin C 0.5 ~ 3%, Chinese prickly ash 1 ~ 3%, anistree 1 ~ 3%, fennel seeds 1 ~ 3%, cassia bark 1 ~ 3%, spiceleaf 1 ~ 3%, Asian puccoon 1 ~ 3%, sweet ancient name for Chinese cabbage 1 ~ 3%, fructus amomi 1 ~ 3%, cardamom 1 ~ 3%, cloves 1 ~ 3%, matrimony vine 1 ~ 3%, surplus is water, and the percentage by weight sum of each component is 100%, wherein, described kelp juice is the water soaking sea-tangle of employing 60 DEG C, more concentrated leachate is made,
(7) hanging, sticky bread flour: the stingless scad sheet after tasty for the dipping obtained in step (6) is drained surperficial supernatant liquid, again stingless scad sheet outer surface is evenly wrapped up in and hang one deck slurry, then at slurry outer surface even adhesion one deck bread flour, the stingless scad sheet of sticky powder seasoning is obtained; Wherein, the weight ratio of described stingless scad sheet and slurry, bread flour is 1 ︰ 0.3 ~ 0.5 ︰ 0.4 ~ 0.6;
(8) electron beam cold sterilization: adopt electron linear accelerator to carry out electron beam cold sterilization stingless for the sticky powder seasoning obtained in step (7) scad sheet, it is 3 ~ 5kGy that its dosage controls;
(9) balance, quick-frozen: the stingless scad sheet of sticky powder seasoning after the electron beam cold sterilization obtained in step (8) is put after sterilization singly freeze in dish, send in instant freezer again and carry out quick-frozen, the fillet central temperature after quick-frozen controls below-18 DEG C;
(10) packaging, finished product: the stingless scad sheet of sticky powder seasoning after the quick-frozen obtained in step (9) is carried out bag distribution packaging, then metal detection is carried out by metal detector, detect qualified after quick-frozen glue powder seasoning stingless scad sheet finished product, finished product enters in-18 DEG C of freezers to store.
8. the preparation method of powder scad sheet is glued in a kind of quick-frozen seasoning according to claim 7, it is characterized in that: described slurry stirs add salt, guar gum, monosodium glutamate, egg and water in the mixture of wheat weak flour and wheaten starch after to form, its each weight percentages of components is respectively: wheat weak flour 10 ~ 15%, wheaten starch mixture 5 ~ 10%, salt 2.0 ~ 2.5%, guar gum 0.5 ~ 0.8%, monosodium glutamate 0.5 ~ 1%, egg 5 ~ 15%, surplus is water, and each weight percentages of components sum is 100%.
9. the preparation method of powder scad sheet is glued in a kind of quick-frozen seasoning according to claim 7, it 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.
CN201510803157.2A 2015-11-19 2015-11-19 Producing method of quick-frozen, flavored and flour-attached horse mackerel fillets Pending CN105325934A (en)

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CN109007646A (en) * 2018-07-20 2018-12-18 烟台市稻香商贸有限公司 The preparation method of horse-ride step fillet

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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
CN109007646A (en) * 2018-07-20 2018-12-18 烟台市稻香商贸有限公司 The preparation method of horse-ride step fillet

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