CN105558903A - Making method of quick-frozen mixed kabob with Litopenaeus vannamei - Google Patents
Making method of quick-frozen mixed kabob with Litopenaeus vannamei Download PDFInfo
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- CN105558903A CN105558903A CN201510973310.6A CN201510973310A CN105558903A CN 105558903 A CN105558903 A CN 105558903A CN 201510973310 A CN201510973310 A CN 201510973310A CN 105558903 A CN105558903 A CN 105558903A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
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Abstract
The invention discloses a making method of a quick-frozen mixed kabob product with Litopenaeus vannamei, comprising the following steps: using shrimps of Litopenaeus vannamei as raw shrimps, and removing the heads, shells and intestines and washing to obtain meat of Litopenaeus vannamei; cutting cubes of Oncorhynchus keta into 10-12 g heavy small fish pieces; washing fresh green peppers and onion bulbs, and draining and cutting to obtain green pepper slices and onion bulb slices; serially connecting the small fish pieces, the meat of Litopenaeus vannamei and the green pepper and onion bulb slices to obtain a semi-finished kabob; quick-freezing the semi-finished kabob, ice-coating, bagging and sealing the kabob, and cold storing the obtained kabob in a box at -20+/- DEG C after the product passes the detection with a metal detector. The quick-frozen mixed kabob with Litopenaeus vannamei made by using the making method has the advantages of making simplicity, unique taste, balanced nutrition, safety and sanitation and the like.
Description
Technical field
The invention discloses a kind of processing technology of quick-frozen Penaeus Vannmei compound skewered, belong to food processing technology field.The preparation method of the quick-frozen skewered food using Penaeus Vannmei, dog salmon and vegetables to connect specifically.
Background technology
Penaeus Vannmei has another name called Penaeus vannamei, Litoenaeus vannamei, and the thin body of its shell is fertile, and fresh and tender succulence, is of high nutritive value, output is large, dressing percentage is high, is one of China's freshwater aquiculture principal item.In recent years, along with the continuous progress of China's aquaculture technology, the output of Penaeus Vannmei increases sharply, and has exceeded the market demand.But due to its special nature, putrid and deteriorated phenomenon very easily occurs, affects product quality, cause larger loss.Therefore how to develop new product, exploit market, increase its consumption figure, become a pressing problem of aquatic products processing.
Along with social development, the living standard of people improves, and leisure food miscellaneous occurs successively.Skewered is just constantly accepted by people as a kind of easy, good to eat processing mode, has large market prospect.Therefore, the skewered goods occurring a kind of balanced in nutrition, unique flavor, safety and sanitation are needed.
At present, Penaeus Vannmei is processed, and mostly adopts cold storage or processed.In addition, the skewered goods on market mostly are meat products and single aquatic products, cannot ensure balanced in nutrition, and taste are comparatively usual.
Dog salmon belongs to salmon fishes, is bull trout, is famous cold aqueous anadromy straddling fish stocks.Dog salmon element with delicious meat, to be nutritiously world-famous for, be considered as famous and precious fish by people.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of manufacture craft of quick-frozen Penaeus Vannmei compound skewered product of processing easy, special taste, balanced in nutrition, safety and sanitation, has enriched the type of skewered goods.
The invention provides a kind of processing method of quick-frozen Penaeus Vannmei compound skewered product, comprise the following steps:
(1), Penaeus Vannmei process:
Using fresh Penaeus Vannmei as raw material shrimp, pick out weight and be 25 ~ 30g and the complete raw material shrimp of build, carry out after cleaning decaptitating at the temperature of 11 ~ 13 DEG C, the process of the intestines that shell, go;
The frozen water of the peeled shrimp of gained containing water-loss reducer is soaked 1.5 ~ 2.5 hours (requiring during immersion that per half an hour stirs once); Then carry out spraying (thus washing away the residual bloodstain of shrimp body and dirt) with frozen water, spray time is 0.5 ~ 1 minute; Penaeus Vannmei benevolence draining after spray;
The temperature of described frozen water is 0 ~ 5 DEG C;
Remarks illustrate: the weight of the Penaeus Vannmei semi-finished product (Penaeus Vannmei benevolence) of described step (1) gained is about 7 ~ 9 grams;
(2), dog salmon block process:
Dog salmon after thawing is cut into fillet;
Fillet are put into mass concentration be 1% brine ice in soak 0.5 ~ 1 hour, the temperature of brine ice is 0 ~ 5 DEG C; Then with the frozen water cleaning of 0 ~ 5 DEG C, by cleaned fillet draining (draining time controling was at 10 ~ 30 seconds); Then quick-frozen sizing (shaping time is about 1 ~ 2 minute) is carried out in-30 DEG C ~-35 DEG C;
Fillet after quick-frozen being formalized are cut into the small fish block of 10 ~ 12 relatively uniform grammes per square metres of size;
(3), vegetables process:
Select fresh green pepper and onion as vegetables; Green pepper and onion are cut after cleaning, draining, and the every sheet of green pepper sheet of gained weighs 4 ~ 5 grams, the every sheet of onion sheet 6 ~ 8 grams;
(4), connect:
With bamboo let by the green pepper sheet of the Penaeus Vannmei benevolence of the small fish block of step (2) gained, step (1) gained and step (3) gained, the series connection of onion sheet, obtain skewered semi-finished product;
(5), quick-frozen:
Skewered semi-finished product are put into dish in-30 ~-35 DEG C of quick-frozens, until make the half-finished central temperature of skewered be down to≤-18 DEG C;
(6), plating water glaze, pack, sealing:
Under the environment temperature of 9 ~ 11 DEG C (that is, about 10 DEG C), skewered after quick-frozen is placed in 0 ~ 4 DEG C of frozen water, 1 ~ 3 second plating water glaze (thus making bag ice rate about 8% ~ 10%), obtains plating water glaze skewered; Plating water glaze skewered is carried out packing and sealing;
(7), by the gains of step (6) carry out vanning cold storage through metal detector detection qualified (after namely confirming to there is not metallic foreign body), storage temperature is-20 DEG C ± 1.
Improvement as the processing method of quick-frozen Penaeus Vannmei compound skewered product of the present invention:
Described step 1) in, be 1% ~ 3% (being preferably 2%) containing the mass concentration of water-loss reducer in the frozen water of water-loss reducer; Described water-loss reducer (for phosphate-free water-retaining agent) by mass ratio be the sodium carbonate of 2:1:2:1, sodium acid carbonate, citric acid, natrium citricum mix.
Further improvement as the processing method of quick-frozen Penaeus Vannmei compound skewered product of the present invention: in described step (4), each skewered semi-finished product are made up of Penaeus Vannmei benevolence 3, small fish block 4 pieces, green pepper sheet, each 3 of onion sheet; Be arranged in order connect by small fish block, Penaeus Vannmei benevolence, onion sheet, green pepper sheet.
In the present invention, there is no the step of clear and definite limiting temperature, all refer to and to complete under the room temperature of 5 ~ 20 DEG C.Dog salmon should ensure to complete in two hours from finished product (the quick-frozen Penaeus Vannmei compound skewered product) cold storage of casing of thawing to final.
In step 1 of the present invention) in, cleaning refers to: by raw material shrimp through three road clear water rinsings and bubble washer cleaning (thus make shrimp surface and belly totally vivid); The process of decaptitating, removing intestines, removing intestines is completed in 30 minutes.
Plating water glaze in step (6) can carry out in glazing machine, and glazing machine rotating speed is 10 revolutions per seconds.
Qualified referring to is detected through metal detector: the gains of step (6) are put into metal detector, has checked whether that metallic foreign body exists in step (7).Metal detection unpassable product makes isolation processing, assesses separately.Be specially: when utilizing metal detector to detect, as ferrous metal φ >=0.5mm or non-ferrous metal φ >=1.0mm, be judged to be that metal detection is defective.
The present invention is with Penaeus Vannmei, dog salmon and vegetables for raw material, and the quick-frozen compound skewered product produced by technology such as Feedstock treating, series connection, quick-frozens, processing technology is easy, well ensure that original local flavor.Due to the material rate that it is special, ensure that the local flavor of this product uniqueness, ensure that its contained balanced nutrition.In addition product have passed through fast frozen, and in whole circulation and storage, all at-18 DEG C, (that is ,-20 DEG C ± 1) carries out, and ensure that its product quality, safety and sanitation.This quick-frozen compound skewered Product processing convenience, unique flavor, balanced in nutrition, safety and sanitation, have very large market comsupton space.
In sum, Penaeus Vannmei is raw material in conjunction with dog salmon by the present invention, is equipped with green pepper and onion series connection, ensure that balanced in nutrition and unique mouthfeel of product.By this goods quick-frozen, its product safety health can be guaranteed again, ensure product quality.This product has the wide consumer group, is applicable to modern's consumption idea.
Accompanying drawing explanation
Below in conjunction with accompanying drawing, the specific embodiment of the present invention is described in further detail.
Fig. 1 is sensory evaluation scores change in different product (embodiment 1 and comparative example 1) storage time;
Fig. 2 is total plate count change in different product (embodiment 1 and comparative example 1) storage time;
Fig. 3 is sensory evaluation scores change in different product (embodiment 1 and comparative example 2) storage time;
Fig. 4 is total plate count change in different product (embodiment 1 and comparative example 2) storage time;
Detailed description of the invention
The present invention is further illustrated below in conjunction with concrete case study on implementation.
Embodiment 1,
(1) Penaeus Vannmei process:
Using fresh Penaeus Vannmei as raw material shrimp, pick out weight and be 25 ~ 30g and the complete raw material shrimp of build, select in qualified raw material shrimp loading plastic box (every case dress half) by above-mentioned, through three road clear water rinsings and bubble washer cleaning, make shrimp surface and belly totally vivid.Complete in manual 30 minutes in the environment of about 12 DEG C and decaptitate, shell, remove intestines.
The frozen water (0 ~ 5 DEG C) of the peeled shrimp of gained containing water-loss reducer is soaked 2 hours, during immersion, requires that per half an hour stirs once.Then spray with the frozen water of 0 ~ 5 DEG C, thus wash away the residual bloodstain of shrimp body and dirt, spray time is 0.5 ~ 1 minute.By wash down spray Penaeus Vannmei semi-finished product (Penaeus Vannmei benevolence) draining after for later process.
Be 2% containing the mass concentration of water-loss reducer in the frozen water of water-loss reducer; This water-loss reducer (for phosphate-free water-retaining agent) by mass ratio be the sodium carbonate of 2:1:2:1, sodium acid carbonate, citric acid, natrium citricum mix.
The weight of the Penaeus Vannmei semi-finished product (Penaeus Vannmei benevolence) of gained is about 7 ~ 9 grams.
(2) dog salmon block process:
Thawed by raw material fish (dog salmon) with flowing water thawing in pond, melt water temperature control is below 10 DEG C, and thawing time must be less than 2 hours.Pectoral fin and tail fin is cut with cutter.By the standard skill in using a kitchen knife in cookery, cut open the flesh of fish that lower two panels is complete, keep fillet integrality as far as possible.On request fillet are carried out removing the peel, the finishing such as deburring.
Fillet are put into mass concentration be 1% brine ice in soak (keeping in), brine ice temperature controls at 0 ~ 5 DEG C, and the time is 1 hour.Then with the frozen water cleaning of 0 ~ 5 DEG C.Cleaned fillet to be placed in plastic crate draining to without (draining time controling was at 10 ~ 30 seconds) under shallow bid current, thus to prevent draining overlong time, fillet are killed.
The above-mentioned fillet cleaned up are well placed freezing in dish, keep profile smooth, the smooth of the edge, enter instant freezer quick-frozen sizing (in-30 DEG C ~-35 DEG C quick-frozens 1 minute).Fillet after quick-frozen being formalized, be cut into the small fish block that size is relatively uniform, the weight of every block small fish block is about 10 ~ 12 grams, for later process.
(3) vegetables process:
Select fresh green pepper and onion as vegetables, select above-mentioned in qualified vegetables loading plastics Turnround basket (every basket of dress half), first rinse with water under high pressure, then carry out rinsing in pond, thus clean mud, the impurity on vegetables; Cut into slices after draining, require: the every sheet of green pepper sheet about 4.5 grams (that is, 4 ~ 5 grams), the every sheet of onion sheet about 7 grams (that is, 6 ~ 8 grams); Flap-type rule, size is even.
(4) connect:
With bamboo let by the green pepper sheet of the Penaeus Vannmei benevolence of the small fish block of step (2) gained, step (1) gained and step (3) gained, the series connection of onion sheet, obtain skewered semi-finished product;
Be specially: each skewered semi-finished product are made up of Penaeus Vannmei benevolence 3, small fish block 4 pieces, green pepper sheet, each 3 of onion sheet; Be arranged in order connect by small fish block, Penaeus Vannmei benevolence, onion sheet, green pepper sheet; Obtain skewered semi-finished product.
(5) quick-frozen:
Skewered semi-finished product are put into and freeze dish, in-30 ~-35 DEG C of quick-frozens, until make the half-finished central temperature of skewered be down to≤-18 DEG C.
(6) plating water glaze, pack, sealing:
Under the environment temperature of 9 ~ 11 DEG C (that is, about 10 DEG C), skewered after quick-frozen is placed in 0 ~ 4 DEG C of frozen water, 2 seconds plating water glazes (thus making bag ice rate about 9%), obtains the uniform plating water glaze skewered of ice clothing; Carried out packing and sealing by plating water glaze skewered, sealing requires firmly straight.
(7) metal detection: every bag of finished product is evenly put into metal detector, has checked whether that metallic foreign body exists.Metal detection unpassable product makes isolation processing, assesses separately.
(8) vanning cold storage:
The product detecting qualified (after namely confirming to there is not metallic foreign body) through metal detector is cased, that is, in≤15 DEG C of environment, finished product is loaded carton, with transparent non-setting adhesive band joint sealing.Immediately container is proceeded to-20 DEG C ± 1 cold storage storehouse after vanning to store.
Remarks illustrate: the step not having clear and definite limiting temperature in above-mentioned steps, all refer to and to complete under the room temperature of 5 ~ 20 DEG C.Dog salmon should ensure to complete in two hours from finished product (the quick-frozen Penaeus Vannmei compound skewered product) cold storage of casing of thawing to final.
The product of above-described embodiment 1 gained is carried out subjective appreciation and total plate count mensuration, judgment criteria is specific as follows:
Experiment 1: subjective appreciation.Have the composition of personnel sensory evaluation group of subjective appreciation experience by 5, Comprehensive Assessment is carried out in the profile of product, color and luster and smell 3 aspect respectively, and total score is the mean value of 5 people's scorings.Sensory evaluation scores takes 9 points of systems, and 1 is divided into the poorest, and 9 are divided into best, and 4 are divided into and accept limit value.Concrete evaluation criterion is in table 1.
Table 1, Penaeus Vannmei integrated sensory grade form
Experiment 2: total plate count measures.Measure according to " national food safety standard food microbiological examination total plate count mensuration " (GB4789.2-2010).Wherein aquatic products freshness is divided into by total plate count: total plate count≤10
4cfu/g is one-level freshness, total number of bacteria≤10
6cfu/g is secondary freshness.
The testing result of embodiment 1 products obtained therefrom as depicted in figs. 1 and 2.
Comparative example 1, cancel embodiment 1 step 5) quick-frozen, that is, the skewered semi-finished product of step (4) gained are directly carried out plating water glaze, pack, sealing, all the other are equal to embodiment 1.
Products obtained therefrom and embodiment 1 products obtained therefrom are carried out subjective appreciation and total plate count to measure and compare, result is as Fig. 1 and Fig. 2.As we know from the figure, the product in comparative example 1 is along with the prolongation of time within storage period, and its sensory evaluation scores declines very fast, and the increase of total plate count is more obvious.And embodiment 1 product is not obvious in duration of storage change, its sensory evaluation scores declines more slowly and always higher than comparative example 1, and the change of its total plate count is slowly and always lower than comparative example 1 in addition.When storage time reaches 20 weeks, the sensory evaluation scores of comparative example 1 is lower than acceptance value, and its total plate count is more than 10
6cfu/g, belongs to the category of secondary freshness.Therefore embodiment 1 is obviously better than comparative example 1.
Comparative example 2, cancel embodiment 1 step 6) " plating water glaze Bao Bing ", that is, directly carried out by the semi-finished product of step (5) gained packing, sealing, all the other are equal to embodiment 1.
Products obtained therefrom and embodiment 1 product are carried out subjective appreciation and total plate count to measure and compare, result is as Fig. 3 and Fig. 4.As we know from the figure, the product in comparative example 2 is in duration of storage, and its sensory evaluation scores is all lower than embodiment 1 product, and its total plate count is always higher than comparative example 1.Therefore embodiment 1 is obviously better than comparative example 2.
Finally, it is also to be noted that what enumerate above is only several specific embodiments of the present invention.Obviously, the invention is not restricted to above embodiment, many distortion can also be had.All distortion that those of ordinary skill in the art can directly derive from content disclosed by the invention or associate, all should think protection scope of the present invention.
Claims (3)
1. the processing method of quick-frozen Penaeus Vannmei compound skewered product, is characterized in that comprising the following steps:
(1), Penaeus Vannmei process:
Using fresh Penaeus Vannmei as raw material shrimp, pick out weight and be 25 ~ 30g and the complete raw material shrimp of build, carry out after cleaning decaptitating at the temperature of 11 ~ 13 DEG C, the process of the intestines that shell, go;
The frozen water of the peeled shrimp of gained containing water-loss reducer is soaked 1.5 ~ 2.5 hours; Then spray with frozen water, spray time is 0.5 ~ 1 minute; By the Penaeus Vannmei benevolence draining after spray;
The temperature of described frozen water is 0 ~ 5 DEG C;
(2), dog salmon block process:
Dog salmon after thawing is cut into fillet;
Fillet are put into mass concentration be 1% brine ice in soak 0.5 ~ 1 hour, the temperature of brine ice is 0 ~ 5 DEG C; Then with the frozen water cleaning of 0 ~ 5 DEG C, by cleaned fillet draining; Then quick-frozen sizing is carried out in-30 DEG C ~-35 DEG C;
Fillet after quick-frozen being formalized are cut into the small fish block of 10 ~ 12 relatively uniform grammes per square metres of size;
(3), vegetables process:
Select fresh green pepper and onion as vegetables; Green pepper and onion are cut after cleaning, draining, and the every sheet of green pepper sheet of gained weighs 4 ~ 5 grams, the every sheet of onion sheet 6 ~ 8 grams;
(4), connect:
With bamboo let by the green pepper sheet of the Penaeus Vannmei benevolence of the small fish block of step (2) gained, step (1) gained and step (3) gained, the series connection of onion sheet, obtain skewered semi-finished product;
(5), quick-frozen:
Skewered semi-finished product are put into dish in-30 ~-35 DEG C of quick-frozens, until make the half-finished central temperature of skewered be down to≤-18 DEG C;
(6), plating water glaze, pack, sealing:
Under the environment temperature of 9 ~ 11 DEG C, skewered after quick-frozen is placed in 0 ~ 4 DEG C of frozen water, 1 ~ 3 second plating water glaze, obtains plating water glaze skewered; Plating water glaze skewered is carried out packing and sealing;
(7), by the gains of step (6) through metal detector detect and qualifiedly carry out vanning cold storage, storage temperature is-20 DEG C ± 1.
2. the processing method of quick-frozen Penaeus Vannmei compound skewered product according to claim 1, is characterized in that:
Described step 1) in, be 1% ~ 3% containing the mass concentration of water-loss reducer in the frozen water of water-loss reducer; Described water-loss reducer by mass ratio be the sodium carbonate of 2:1:2:1, sodium acid carbonate, citric acid, natrium citricum mix.
3. the processing method of quick-frozen Penaeus Vannmei compound skewered product according to claim 2, is characterized in that: in described step (4), each skewered semi-finished product are made up of Penaeus Vannmei benevolence 3, small fish block 4 pieces, green pepper sheet, each 3 of onion sheet; Be arranged in order connect by small fish block, Penaeus Vannmei benevolence, onion sheet, green pepper sheet.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616544A (en) * | 2016-11-15 | 2017-05-10 | 浙江北极品水产有限公司 | Preparation method of quick-freezing skewered meat |
| CN106912554A (en) * | 2017-03-03 | 2017-07-04 | 福清朝辉水产食品有限公司 | A kind of phosphate-free water-retaining agent and its application method for peeled shrimp |
| CN113854343A (en) * | 2021-08-13 | 2021-12-31 | 福清市龙华水产食品有限公司 | Processing technology of single frozen raw bread south American squid |
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| CN104544224A (en) * | 2014-12-10 | 2015-04-29 | 潍坊润田食品有限责任公司 | Spicy brochette and processing method thereof |
| CN204482937U (en) * | 2015-01-09 | 2015-07-22 | 青岛双维食品有限公司 | A kind of bone squid is connected and rinses brochette |
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- 2015-12-22 CN CN201510973310.6A patent/CN105558903A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544224A (en) * | 2014-12-10 | 2015-04-29 | 潍坊润田食品有限责任公司 | Spicy brochette and processing method thereof |
| CN204482937U (en) * | 2015-01-09 | 2015-07-22 | 青岛双维食品有限公司 | A kind of bone squid is connected and rinses brochette |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616544A (en) * | 2016-11-15 | 2017-05-10 | 浙江北极品水产有限公司 | Preparation method of quick-freezing skewered meat |
| CN106912554A (en) * | 2017-03-03 | 2017-07-04 | 福清朝辉水产食品有限公司 | A kind of phosphate-free water-retaining agent and its application method for peeled shrimp |
| CN113854343A (en) * | 2021-08-13 | 2021-12-31 | 福清市龙华水产食品有限公司 | Processing technology of single frozen raw bread south American squid |
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