CN105360998A - Making method of quick-frozen seasoned pacific saury - Google Patents
Making method of quick-frozen seasoned pacific saury Download PDFInfo
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- CN105360998A CN105360998A CN201510803281.9A CN201510803281A CN105360998A CN 105360998 A CN105360998 A CN 105360998A CN 201510803281 A CN201510803281 A CN 201510803281A CN 105360998 A CN105360998 A CN 105360998A
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- saury
- bar
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- frozen
- salt
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- 241000624562 Cololabis saira Species 0.000 title abstract 11
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a making method of quick-frozen seasoned pacific saury. The method mainly solves the problems of no fresh taste and poor mouthfeel of existing canned pacific saury products and short shelf life of frozen fresh fish segments. The making method includes: selecting frozen and brine thawed fresh pacific saury as the raw material, conducting scaling, decapitating, viscus removing and washing to obtain pacific saury strips; soaking the pacific saury strips in salt sugar water to reduce histamine, washing off the salt sugar on the strip surfaces, then putting the pacific saury strips in clear water to conduct ultrahigh pressure treatment, then dipping the pacific saury strips into seasoning liquid in order to be tasty, then putting the pacific saury strips into a mycose antifreeze solution to conduct antifreeze dipping treatment, draining the antifreeze solution from the surfaces of the pacific saury strips, then carrying out electron beam cold sterilization, quick-freezing, packaging and inspection to be qualified. The making method provided by the invention has the characteristics of reasonable process and strong operability. The made pacific saury not only has the characteristics of safety and sanitation, and long shelf life, but also has bright color, mellow taste, palatable sweet and salty taste, and unique flavor.
Description
Technical field
The present invention relates to the preparation of aquatic food goods, the preparation method of especially a kind of quick-frozen seasoning saury.
Background technology
We know, saury is Beloniformes, saury pike section, unique one that saury belongs to, and belong to cold aqueous ocean straddling fish stocks, are mainly distributed in Hokkaido, Japan off-lying sea, northwest Pacific marine site.It contains abundant high quality protein matter and the vitamin E delayed senility and vitamin A, and its nutritive value higher than beef and tuna, and contains the unrighted acid such as the indispensable eicosapentenoic acid of human body (EPA), docosahexenoic acid (DHA).Saury delicious flavour, low price is the common food in part East Asia Region.Edible saury has suppression hypertension, prevents and treats the effects such as miocardial infarction, artery sclerosis and reduction cholesterol, is rare green health cuisines.
Saury must be eaten raw, otherwise can produce excessive tissue amine in fish body, and allergic food can be caused poisoning.At present, market utilizes saury to be made into instant food as raw material and mainly contain ripe canned fish, frozen fresh fish section etc.Because saury meat is fatty less, and anti-oxidant, preserve to reach under ripe canned fish normal temperature and never degenerated in more than ten years, quite like by people, but it is firmly puckery to there is mouthfeel, without fresh, fragrance road; Though frozen fresh fish section has the fresh fragrance road of fresh fish, if its long stored frozen, the effective ingredient in fresh fish section and moisture content can cause loss, and flesh of fish meat turns yellow, and loses the fresh fragrance road of fresh fish gradually, and it exists shelf-life short deficiency.
In recent years, saury is processed into instant, safety and sanitation, long shelf-life, the tender perfume (or spice) of mouthfeel aquatic food goods become a new research topic gradually.
Summary of the invention
There is shelf-life short deficiency in order to overcome prior art canned hairtail in mid-autumn goods without fresh taste, mouthfeel difference and frozen fresh fish section, the invention provides the preparation method of a kind of rational technology, strong operability, quick-frozen seasoning saury that make efficiency is high.The fresh perfume (or spice) of seasoning saury taste adopting the method to make, safety and sanitation, long shelf-life, instant.
The technical solution adopted for the present invention to solve the technical problems is: the preparation method of a kind of quick-frozen seasoning saury, is characterized in that: it is that to choose freezing and that salt solution thaws fresh saury be raw material, scales, decaptitates, draw internal organ, cleans, obtained saury bar; Saury bar is entered in salt syrup to soak and reduce histamine, wash away fish bar 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, then fish bar surface antifreeze solution is drained, then through electron beam cold sterilization, quick-frozen, packaging, detects qualified forming.
The salt syrup of described immersion saury bar 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 saury bar washing away fish bar 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 saury bar of described dipping carries out proportioning by weight percentage by following component and through boiling, filtration forms: salt 3 ~ 5%, soy sauce 10 ~ 20%, Wei Sake 10 ~ 15%, granulated sugar 5 ~ 10%, monosodium glutamate 0.3 ~ 1%, ginger juice 1 ~ 3%, galic essential oil 0.5 ~ 1%, vitamin C 0.3 ~ 0.8%, lemon juice 0.5 ~ 1%, Chinese prickly ash 1 ~ 3%, fennel seeds 1 ~ 3%, dried orange peel 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%, described saury bar and the weight ratio of baste are 1: 1 ~ 3.
Described freeze proof impregnation process be by dipping tasty after saury bar put into trehalose antifreeze solution impregnation process 10 ~ 15min; 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 is that the saury strip adoption electron linear accelerator draining fish section surface antifreeze solution is carried out electron beam cold sterilization, and it is 3 ~ 5kGy that its dosage controls.
A preparation method for quick-frozen seasoning saury, is characterized in that: it is through following concrete technology step
(1) the choosing of raw material: choose freezing be incorporated to concentration be 2 ~ 4% the saline sook saury of thawing be raw material, wherein, in course of defrosting, control center temperature of fish-3 ~-5 DEG C, for subsequent use;
(2) process of raw material: removed by the fish scale of the saury chosen in step (1), topping, scratches an osculum from the anus of fish body, drawn out by internal organ, adopts clear water to be cleaned by fish body, obtained saury bar;
(3) salt syrup soaks: the saury bar that step (2) is obtained is put into salt syrup and 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;
(4) ultra high pressure treatment: be again placed in clear water after the saury bar flowing water eccysis fish bar surface salt sugar after being soaked by the salt syrup obtained in step (3), under 400 ~ 600MPa condition, control temperature 20 ~ 30 DEG C, effect 10 ~ 20min;
(5) flood tasty: the saury bar after the ultra high pressure treatment obtained in step (4) is submerged in the baste prepared in advance, controls baste temperature less than 10 DEG C, flood tasty 2 ~ 4 hours; Wherein, described saury bar and the weight ratio of baste are 1: 1 ~ 3; Described baste carries out proportioning by weight percentage by following component and forms through boiling, filtering: salt 3 ~ 5%, soy sauce 10 ~ 20%, Wei Sake 10 ~ 15%, granulated sugar 5 ~ 10%, monosodium glutamate 0.3 ~ 1%, ginger juice 1 ~ 3%, galic essential oil 0.5 ~ 1%, vitamin C 0.3 ~ 0.8%, lemon juice 0.5 ~ 1%, Chinese prickly ash 1 ~ 3%, fennel seeds 1 ~ 3%, dried orange peel 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%;
(6) freeze proof impregnation process: the saury bar after tasty for the dipping obtained in step (5) is put into trehalose antifreeze solution impregnation process 10 ~ 15min; 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) electron beam cold sterilization: the saury bar after the freeze proof impregnation process obtained in step (6) is drained fish section surface antifreeze solution, adopt electron linear accelerator to carry out electron beam cold sterilization, it is 3 ~ 5kGy that its dosage controls;
(8) balance, quick-frozen: the saury bar after the electron beam cold sterilization obtained in step (7) is put singly freezing in dish after sterilization, then send in instant freezer and carry out quick-frozen, the fish bar central temperature after quick-frozen controls below-18 DEG C;
(9) packaging, finished product: the saury bar after the quick-frozen obtained in step (8) is carried out bag distribution packaging, then metal detection is carried out by metal detector, detect qualified after quick-frozen seasoning saury finished product, finished product enters in-18 DEG C of freezers to store.
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 saury bar, make reduced sugar carry out Maillard reaction with the histamine in the flesh of fish and reach reduction histamine, reduce food poisoning probability; The saury bar that flowing water is cleaned is placed in clear water and carries out ultra high pressure treatment, make saury bar reach sterilization, blunt enzyme or improve the object of food function characteristic, adopt the saury bar 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 saury bar tasty, the different fishy smell of this baste removal saury bar while the fresh taste increasing saury bar, makes the saury bar 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 saury bar time dehydration and reduce nutrient component damages, extend memory time, and prevent fish meat protein sex change well, keep fresh and tender mouthfeel, improve the freezing quality of saury bar; Adopt the method for electron beam cold sterilization to carry out sterilization, contribute to saury bar and obtain good organoleptic quality, extend the shelf life.Then carry out fast frozen to serve and suppress harmful microorganism growth and make the effect of enzymatic inactivation, ensure that the safety and sanitation of saury bar, open packaging thaw after namely raw-eaten or heating is edible, improve the convenience that saury is edible.
In addition, its baste is also a key point of the present invention, in this baste: its salt adopted, soy sauce, Wei Sake, granulated sugar, monosodium glutamate effectively can improve the fresh taste of saury bar, give its red gorgeous color and luster simultaneously; The ginger juice that it adopts effectively can remove the fishy smell of saury bar; 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 saury bar memory period its colour changed into yellow, to the prolongation flesh of fish 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 fish bar brings health care; Its vitamin C adopted (being L-AA again), be a kind of water soluble vitamin, it can play good antioxidation to fish bar; 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 bar, make the appearance luster of fish bar food more bright-coloured, and increase the local flavor of fish bar food; The natural flavor Chinese prickly ash adopted, fennel seeds, dried orange peel, lemongrass, Asian puccoon, sweet ancient name for Chinese cabbage, fructus amomi, cardamom, rhizoma cyperi, Lysimachia sikokiana make the fish bar of acquisition have unique local flavor while removing different fishy smell to fish bar.
Preparation method technique of the present invention is advanced, and operation is rationally strict, and strong operability, make efficiency is high.The fish bar food not only 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.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described.
embodiment 1
A preparation method for quick-frozen seasoning saury, it is through following concrete technology step
(1) the choosing of raw material: choose freezing be incorporated to concentration be 3% the saline sook saury of thawing be raw material, wherein, in course of defrosting, control center temperature of fish-4 DEG C, for subsequent use;
(2) process of raw material: removed by the fish scale of the saury chosen in step (1), topping, scratches an osculum from the anus of fish body, drawn out by internal organ, adopts clear water to be cleaned by fish body, obtained saury bar;
(3) salt syrup soaks: the saury bar that step (2) is obtained is put into salt syrup and 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%;
(4) ultra high pressure treatment: be again placed in clear water after the saury bar flowing water eccysis fish bar surface salt sugar after being soaked by the salt syrup obtained in step (3), under 500MPa condition, control temperature 25 DEG C, effect 15min;
(5) flood tasty: the saury bar after the ultra high pressure treatment obtained in step (4) is submerged in the baste prepared in advance, controls baste temperature 10 DEG C, flood tasty 2 hours; Wherein, the weight ratio of saury bar and baste is 1: 2; Baste carries out proportioning by weight percentage by following component: salt 4%, soy sauce 15%, Wei Sake 12.5%, granulated sugar 7.5%, monosodium glutamate 0.65%, ginger juice 2%, galic essential oil 0.75%, vitamin C 0.55%, lemon juice 0.75%, Chinese prickly ash 2%, fennel seeds 2%, dried orange peel 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 36.3%; 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;
(6) freeze proof impregnation process: the saury bar after tasty for the dipping obtained in step (5) is put into trehalose antifreeze solution impregnation process 12.5min; Wherein, the component of trehalose antifreeze solution and percentage by weight are respectively: trehalose 96%, sodium carbonate 3%, emulsifying agent soybean lecithin 1%;
(7) electron beam cold sterilization: the saury bar after the freeze proof impregnation process obtained in step (6) is drained fish section surface antifreeze solution, 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;
(8) balance, quick-frozen: the saury bar after the electron beam cold sterilization obtained in step (7) is put singly freezing in dish after sterilization, then send in instant freezer and carry out quick-frozen, the fish bar central temperature after quick-frozen controls below-18 DEG C;
(9) packaging, finished product: the saury bar after the quick-frozen obtained in step (8) 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 seasoning saury 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, is suitable for suitability for industrialized production.The seasoning saury not only safety and sanitation of producing according to the method, 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
A preparation method for quick-frozen seasoning saury, it is through following concrete technology step
(1) the choosing of raw material: choose freezing be incorporated to concentration be 2% the saline sook saury of thawing be raw material, wherein, in course of defrosting, control center temperature of fish-5 DEG C, for subsequent use;
(2) process of raw material: removed by the fish scale of the saury chosen in step (1), topping, scratches an osculum from the anus of fish body, drawn out by internal organ, adopts clear water to be cleaned by fish body, obtained saury bar;
(3) salt syrup soaks: the saury bar that step (2) is obtained is put into salt syrup and soak reduction histamine, 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%;
(4) ultra high pressure treatment: be again placed in clear water after the saury bar flowing water eccysis fish bar surface salt sugar after being soaked by the salt syrup obtained in step (3), under 400MPa condition, control temperature 30 DEG C, effect 10min;
(5) flood tasty: the saury bar after the ultra high pressure treatment obtained in step (4) is submerged in the baste prepared in advance, controls baste temperature 5 DEG C, flood tasty 3 hours; Wherein, the weight ratio of saury bar and baste is 1: 1; Baste carries out proportioning by weight percentage by following component: salt 3%, soy sauce 20%, Wei Sake 10%, granulated sugar 10%, monosodium glutamate 0.3%, ginger juice 3%, galic essential oil 0.5%, vitamin C 0.8%, lemon juice 0.5%, Chinese prickly ash 3%, fennel seeds 1%, dried orange peel 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 31.9%; 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 30min, filter, obtained baste;
(6) freeze proof impregnation process: the saury bar after tasty for the dipping obtained in step (5) is put into trehalose antifreeze solution impregnation process 15min; Wherein, component and the percentage by weight of trehalose antifreeze solution are respectively: trehalose 97%, sodium carbonate 2.5%, emulsifying agent TWEEN0.5%;
(7) electron beam cold sterilization: the saury bar after the freeze proof impregnation process obtained in step (6) is drained fish section surface antifreeze solution, 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;
(8) balance, quick-frozen: the saury bar after the electron beam cold sterilization obtained in step (7) is put singly freezing in dish after sterilization, then send in instant freezer and carry out quick-frozen, the fish bar central temperature after quick-frozen controls below-18 DEG C;
(9) packaging, finished product: the saury bar after the quick-frozen obtained in step (8) 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 seasoning saury finished product, finished product enters in-18 DEG C of freezers to store.
The preparation method rational technology that the present embodiment provides, strong operability, make efficiency is high.The saury 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
A preparation method for quick-frozen seasoning saury, it is through following concrete technology step
(1) the choosing of raw material: choose freezing be incorporated to concentration be 4% the saline sook saury of thawing be raw material, wherein, in course of defrosting, control center temperature of fish-3 DEG C, for subsequent use;
(2) process of raw material: removed by the fish scale of the saury chosen in step (1), topping, scratches an osculum from the anus of fish body, drawn out by internal organ, adopts clear water to be cleaned by fish body, obtained saury bar;
(3) salt syrup soaks: the saury bar that step (2) is obtained is put into salt syrup and 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%;
(4) ultra high pressure treatment: be again placed in clear water after the saury bar flowing water eccysis fish bar surface salt sugar after being soaked by the salt syrup obtained in step (3), under 600MPa condition, control temperature 20 DEG C, effect 20min;
(5) flood tasty: the saury bar after the ultra high pressure treatment obtained in step (4) is submerged in the baste prepared in advance, controls baste temperature 0 DEG C, flood tasty 4 hours; Wherein, the weight ratio of saury bar and baste is 1: 3; Baste carries out proportioning by weight percentage by following component: salt 5%, soy sauce 10%, Wei Sake 15%, granulated sugar 5%, monosodium glutamate 1%, ginger juice 1%, galic essential oil 1%, vitamin C 0.3%, lemon juice 1%, Chinese prickly ash 1%, fennel seeds 3%, dried orange peel 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 40.7%; 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 90min, filter, obtained baste;
(6) freeze proof impregnation process: the saury bar after tasty for the dipping obtained in step (5) is put into trehalose antifreeze solution impregnation process 10min; Wherein, component and the percentage by weight of trehalose antifreeze solution are respectively: trehalose 98%, sodium carbonate 0.5%, emulsifying agent Triton-1001.5%;
(7) electron beam cold sterilization: the saury bar after the freeze proof impregnation process obtained in step (6) is drained fish section surface antifreeze solution, 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 Ningbo Chaoneng Science and Technology Joint-stock Co., Ltd;
(8) balance, quick-frozen: the saury bar after the electron beam cold sterilization obtained in step (7) is put singly freezing in dish after sterilization, then send in instant freezer and carry out quick-frozen, the fish bar central temperature after quick-frozen controls below-18 DEG C;
(9) packaging, finished product: the saury bar after the quick-frozen obtained in step (8) 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 seasoning saury 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, is suitable for suitability for industrialized production.The saury 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. a preparation method for quick-frozen seasoning saury, is characterized in that: it is that to choose freezing and that salt solution thaws fresh saury be raw material, scales, decaptitates, draw internal organ, cleans, obtained saury bar; Saury bar is entered in salt syrup to soak and reduce histamine, wash away fish bar 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, then fish bar surface antifreeze solution is drained, then through electron beam cold sterilization, quick-frozen, packaging, detects qualified forming.
2. the preparation method of a kind of quick-frozen seasoning saury according to claim 1, it is characterized in that: the salt syrup of described immersion saury bar 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 a kind of quick-frozen seasoning saury according to claim 2, is characterized in that: described reduced sugar is selected from least one in glucose, fructose, lactose, maltose.
4. the preparation method of a kind of quick-frozen seasoning saury according to claim 1, it is characterized in that: described ultra high pressure treatment is that the saury bar washing away fish bar 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 a kind of quick-frozen seasoning saury according to claim 1, it is characterized in that: the baste of the tasty saury bar of described dipping carries out proportioning by weight percentage by following component and through boiling, filtration forms: salt 3 ~ 5%, soy sauce 10 ~ 20%, Wei Sake 10 ~ 15%, granulated sugar 5 ~ 10%, monosodium glutamate 0.3 ~ 1%, ginger juice 1 ~ 3%, galic essential oil 0.5 ~ 1%, vitamin C 0.3 ~ 0.8%, lemon juice 0.5 ~ 1%, Chinese prickly ash 1 ~ 3%, fennel seeds 1 ~ 3%, dried orange peel 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%, described saury bar and the weight ratio of baste are 1: 1 ~ 3.
6. the preparation method of a kind of quick-frozen seasoning saury according to claim 1, is characterized in that: described freeze proof impregnation process be by dipping tasty after saury bar put into trehalose antifreeze solution impregnation process 10 ~ 15min; 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. the preparation method of a kind of quick-frozen seasoning saury according to claim 1, it is characterized in that: described electron beam cold sterilization is that the saury strip adoption electron linear accelerator draining fish section surface antifreeze solution is carried out electron beam cold sterilization, it is 3 ~ 5kGy that its dosage controls.
8. the preparation method of a kind of quick-frozen seasoning saury according to claim 1, is characterized in that: it is through following concrete technology step
(1) the choosing of raw material: choose freezing be incorporated to concentration be 2 ~ 4% the saline sook saury of thawing be raw material, wherein, in course of defrosting, control center temperature of fish-3 ~-5 DEG C, for subsequent use;
(2) process of raw material: removed by the fish scale of the saury chosen in step (1), topping, scratches an osculum from the anus of fish body, drawn out by internal organ, adopts clear water to be cleaned by fish body, obtained saury bar;
(3) salt syrup soaks: the saury bar that step (2) is obtained is put into salt syrup and 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;
(4) ultra high pressure treatment: be again placed in clear water after the saury bar flowing water eccysis fish bar surface salt sugar after being soaked by the salt syrup obtained in step (3), under 400 ~ 600MPa condition, control temperature 20 ~ 30 DEG C, effect 10 ~ 20min;
(5) flood tasty: the saury bar after the ultra high pressure treatment obtained in step (4) is submerged in the baste prepared in advance, controls baste temperature less than 10 DEG C, flood tasty 2 ~ 4 hours; Wherein, described saury bar and the weight ratio of baste are 1: 1 ~ 3; Described baste carries out proportioning by weight percentage by following component and forms through boiling, filtering: salt 3 ~ 5%, soy sauce 10 ~ 20%, Wei Sake 10 ~ 15%, granulated sugar 5 ~ 10%, monosodium glutamate 0.3 ~ 1%, ginger juice 1 ~ 3%, galic essential oil 0.5 ~ 1%, vitamin C 0.3 ~ 0.8%, lemon juice 0.5 ~ 1%, Chinese prickly ash 1 ~ 3%, fennel seeds 1 ~ 3%, dried orange peel 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%;
(6) freeze proof impregnation process: the saury bar after tasty for the dipping obtained in step (5) is put into trehalose antifreeze solution impregnation process 10 ~ 15min; 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) electron beam cold sterilization: the saury bar after the freeze proof impregnation process obtained in step (6) is drained fish section surface antifreeze solution, adopt electron linear accelerator to carry out electron beam cold sterilization, it is 3 ~ 5kGy that its dosage controls;
(8) balance, quick-frozen: the saury bar after the electron beam cold sterilization obtained in step (7) is put singly freezing in dish after sterilization, then send in instant freezer and carry out quick-frozen, the fish bar central temperature after quick-frozen controls below-18 DEG C;
(9) packaging, finished product: the saury bar after the quick-frozen obtained in step (8) is carried out bag distribution packaging, then metal detection is carried out by metal detector, detect qualified after quick-frozen seasoning saury finished product, finished product enters in-18 DEG C of freezers to store.
9. the preparation method of a kind of quick-frozen seasoning saury 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.
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| CN105995640A (en) * | 2016-06-05 | 2016-10-12 | 莆田市海扬食品有限公司 | Processing method of quick-frozen red-spotted groupers |
| CN106235083A (en) * | 2016-08-30 | 2016-12-21 | 蓬莱京鲁渔业有限公司 | A kind of manufacture method of saury sashimi |
| CN106509700A (en) * | 2016-11-17 | 2017-03-22 | 龙文学 | Manufacturing method of spicy cold fish and spicy cold fish |
| CN106579072A (en) * | 2016-12-23 | 2017-04-26 | 宁波今日食品有限公司 | Preparation method of canned pacific saury |
| CN108902789A (en) * | 2018-06-22 | 2018-11-30 | 浙江北极品水产有限公司 | A kind of production method of saury |
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