CN105360998A - Making method of quick-frozen seasoned pacific saury - Google Patents
Making method of quick-frozen seasoned pacific saury Download PDFInfo
- Publication number
- 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
- Authority
- CN
- China
- Prior art keywords
- saury
- bar
- quick
- frozen
- 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
Links
- 238000000034 method Methods 0.000 title claims abstract description 44
- 241000624562 Cololabis saira Species 0.000 title abstract 11
- 241000251468 Actinopterygii Species 0.000 claims abstract description 61
- 150000003839 salts Chemical class 0.000 claims abstract description 57
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 44
- 230000001954 sterilising effect Effects 0.000 claims abstract description 31
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 31
- 230000002528 anti-freeze Effects 0.000 claims abstract description 29
- 230000008569 process Effects 0.000 claims abstract description 29
- 239000000243 solution Substances 0.000 claims abstract description 29
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 25
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 25
- 238000010894 electron beam technology Methods 0.000 claims abstract description 23
- 235000000346 sugar Nutrition 0.000 claims abstract description 21
- NTYJJOPFIAHURM-UHFFFAOYSA-N Histamine Chemical compound NCCC1=CN=CN1 NTYJJOPFIAHURM-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 238000007710 freezing Methods 0.000 claims abstract description 15
- 238000004806 packaging method and process Methods 0.000 claims abstract description 14
- 238000007598 dipping method Methods 0.000 claims abstract description 12
- 229960001340 histamine Drugs 0.000 claims abstract description 10
- 238000002791 soaking Methods 0.000 claims abstract description 8
- 238000005406 washing Methods 0.000 claims abstract description 4
- 241001149724 Cololabis adocetus Species 0.000 claims description 124
- 239000006188 syrup Substances 0.000 claims description 31
- 235000020357 syrup Nutrition 0.000 claims description 31
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 24
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 24
- 238000005470 impregnation Methods 0.000 claims description 22
- 238000002360 preparation method Methods 0.000 claims description 22
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 17
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 16
- 238000001514 detection method Methods 0.000 claims description 15
- 229910052751 metal Inorganic materials 0.000 claims description 15
- 239000002184 metal Substances 0.000 claims description 15
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 14
- 235000009508 confectionery Nutrition 0.000 claims description 14
- 230000008014 freezing Effects 0.000 claims description 14
- 230000000694 effects Effects 0.000 claims description 13
- 238000005516 engineering process Methods 0.000 claims description 10
- 238000010257 thawing Methods 0.000 claims description 10
- 239000000341 volatile oil Substances 0.000 claims description 9
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 8
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims description 8
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims description 8
- 244000157790 Buglossoides arvense Species 0.000 claims description 8
- 235000004256 Buglossoides arvense Nutrition 0.000 claims description 8
- 235000005979 Citrus limon Nutrition 0.000 claims description 8
- 244000131522 Citrus pyriformis Species 0.000 claims description 8
- 240000004784 Cymbopogon citratus Species 0.000 claims description 8
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims description 8
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 8
- 240000002943 Elettaria cardamomum Species 0.000 claims description 8
- 240000006927 Foeniculum vulgare Species 0.000 claims description 8
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 8
- 241000604017 Lysimachia sikokiana Species 0.000 claims description 8
- 229930003268 Vitamin C Natural products 0.000 claims description 8
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 8
- 235000005300 cardamomo Nutrition 0.000 claims description 8
- 235000008397 ginger Nutrition 0.000 claims description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 8
- 239000004223 monosodium glutamate Substances 0.000 claims description 8
- 235000013555 soy sauce Nutrition 0.000 claims description 8
- 235000019154 vitamin C Nutrition 0.000 claims description 8
- 239000011718 vitamin C Substances 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 7
- 239000003995 emulsifying agent Substances 0.000 claims description 7
- 230000009467 reduction Effects 0.000 claims description 7
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 7
- 210000001835 viscera Anatomy 0.000 claims description 7
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 229930091371 Fructose Natural products 0.000 claims description 5
- 239000005715 Fructose Substances 0.000 claims description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 5
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 5
- 210000000436 anus Anatomy 0.000 claims description 5
- 238000009826 distribution Methods 0.000 claims description 5
- 239000008101 lactose Substances 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 4
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 2
- 239000012266 salt solution Substances 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 235000019640 taste Nutrition 0.000 abstract description 15
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 208000031888 Mycoses Diseases 0.000 abstract 1
- 239000012267 brine Substances 0.000 abstract 1
- 238000007689 inspection Methods 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 235000019643 salty taste Nutrition 0.000 abstract 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 9
- 241000234314 Zingiber Species 0.000 description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 239000002304 perfume Substances 0.000 description 5
- 235000013599 spices Nutrition 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- DVSZKTAMJJTWFG-UHFFFAOYSA-N docosa-2,4,6,8,10,12-hexaenoic acid Chemical compound CCCCCCCCCC=CC=CC=CC=CC=CC=CC(O)=O DVSZKTAMJJTWFG-UHFFFAOYSA-N 0.000 description 2
- MBMBGCFOFBJSGT-KUBAVDMBSA-N docosahexaenoic acid Natural products CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241001289384 Beloniformes Species 0.000 description 1
- 101100002917 Caenorhabditis elegans ash-2 gene Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010061216 Infarction Diseases 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000005374 Poisoning Diseases 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 241000656145 Thyrsites atun Species 0.000 description 1
- 241001125843 Trichiuridae Species 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000000172 allergic effect Effects 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000009531 guhong Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- SBHCLVQMTBWHCD-UHFFFAOYSA-N icosa-2,4,6,8,10-pentaenoic acid Chemical compound CCCCCCCCCC=CC=CC=CC=CC=CC(O)=O SBHCLVQMTBWHCD-UHFFFAOYSA-N 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 230000007574 infarction Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510803281.9A CN105360998A (en) | 2015-11-19 | 2015-11-19 | Making method of quick-frozen seasoned pacific saury |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510803281.9A CN105360998A (en) | 2015-11-19 | 2015-11-19 | Making method of quick-frozen seasoned pacific saury |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105360998A true CN105360998A (en) | 2016-03-02 |
Family
ID=55364085
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510803281.9A Pending CN105360998A (en) | 2015-11-19 | 2015-11-19 | Making method of quick-frozen seasoned pacific saury |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105360998A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Citations (4)
| 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 |
| CN103598488A (en) * | 2013-12-04 | 2014-02-26 | 集美大学 | Processing method for reducing histamine in canned mackerel |
| CN104432232A (en) * | 2014-11-25 | 2015-03-25 | 恒茂实业集团有限公司 | Making method of quick-frozen flour-adhered seasoned pacific saury fillets |
| CN104522739A (en) * | 2014-11-24 | 2015-04-22 | 宁波大学 | Instant mackerel minced fillet product with smoke taste, and preparation method thereof |
-
2015
- 2015-11-19 CN CN201510803281.9A patent/CN105360998A/en active Pending
Patent Citations (4)
| 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 |
| CN103598488A (en) * | 2013-12-04 | 2014-02-26 | 集美大学 | Processing method for reducing histamine in canned mackerel |
| CN104522739A (en) * | 2014-11-24 | 2015-04-22 | 宁波大学 | Instant mackerel minced fillet product with smoke taste, and preparation method thereof |
| CN104432232A (en) * | 2014-11-25 | 2015-03-25 | 恒茂实业集团有限公司 | Making method of quick-frozen flour-adhered seasoned pacific saury fillets |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103054087B (en) | Preparation process for canned sweet and sour squid | |
| CN105360998A (en) | Making method of quick-frozen seasoned pacific saury | |
| CN103549497B (en) | Making method for quick-frozen seasoned sliced red snapper food | |
| CN104000144B (en) | Without the processing method of the tasty and refreshing brewed Chinese toon dish of oil | |
| CN104026642A (en) | Preserving method of low-salt sea bass | |
| CN105325932A (en) | Preparation method of instant boneless horse mackerel fillet | |
| 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 | |
| CN103549492B (en) | Making method for powder sticked pacific saury slices | |
| CN105325936A (en) | Method for making bone-free common Japanese mackerel fillets through cold air drying and impregnating for flavoring | |
| CN103549235A (en) | Processing method for removing meat smell of chicken, duck and goose | |
| CN105520087A (en) | Preparation method of quick-frozen squid strips | |
| CN104432231A (en) | Making method of quick-frozen pleuronichthys cornutus fillets | |
| CN105249306A (en) | Microwave puffing fish slices and making method thereof | |
| CN105394625A (en) | Making method for soaked herring fillets dried through cold air | |
| CN110101031A (en) | A kind of preserved egg yellow taste canned tunas manufacture craft | |
| KR20100030206A (en) | Method for manufacturing aging mackerel | |
| CN105394624A (en) | Making method of quick-frozen and seasoned pollachius virens sections | |
| CN103340428B (en) | Preparation method for convenient agrocybe cylindracea and duck soup | |
| CN103340427B (en) | Preparation method for convenient pickled radish and duck soup | |
| CN112931807A (en) | Processing method of frozen seasoned seafood | |
| CN105325924A (en) | Producing method of quick-frozen and flavored cod fillets | |
| KR101839981B1 (en) | The manufacturing method of low natrium salmon Sikhae | |
| CN103704779A (en) | Preparing method of barbecued horse mackerel fillet food | |
| KR100694793B1 (en) | Manufacturing Method of Salted Fish |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160302 |
|
| RJ01 | Rejection of invention patent application after publication |