CN105581276A - Preparation method of crisp trash fish leisure food - Google Patents
Preparation method of crisp trash fish leisure food Download PDFInfo
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- CN105581276A CN105581276A CN201510893523.8A CN201510893523A CN105581276A CN 105581276 A CN105581276 A CN 105581276A CN 201510893523 A CN201510893523 A CN 201510893523A CN 105581276 A CN105581276 A CN 105581276A
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Abstract
The invention discloses a preparation method of a crisp trash fish leisure food. The preparation method comprises the following steps of the step I, pretreatment of raw materials: selecting and purchasing fresh trash fish of which the body is complete and free from damage, sufficiently and thoroughly cleaning the selected trash fish with clean water, and removing heads and internal organs of the cleaned trash fish; the step II, initial flavor adjustment: adding seasoning for initial flavor adjustment for 30 minutes, and performing stirring once every 10 minutes; the step III, performing deep-frying drying: pouring edible oil in a cooking pan, adjusting the power of an induction cooker to 1000W, pouring the pretreated trash fish into the pan, performing deep-frying drying, after the deep-frying is performed for 6 minutes, fishing out the deep-fried trash fish, draining the fished-out trash fish, and cooling the drained trash fish; the step IV, preparing seasoning liquid; the step V, immersing the cooled trash fish in the seasoning liquid for 2 hours; the step VI, packaging: packaging 25g of the immersed trash fish in each bag, and then performing vacuum sealing, wherein the degree of vacuum is 0.1Mpa; and the step VII, sterilizing: putting the bags in a high-pressure steam sterilizing pot for sterilization at 121 DEG C, so that the crisp trash fish leisure food is prepared. According to the preparation method disclosed by the invention, through the following technologies of rinsing, initial flavor adjustment, drying, immersing with the seasoning liquid and the like, the crisp trash fish leisure food which is good in color, fragrance and taste is developed.
Description
Technical field
The present invention relates to the technical field of fish processing, relate in particular to a kind of preparation method of crisp-fried small fish leisure food.
Background technology
Small fish (mixedfish), is the important marine fishes of China, perches among rivers and lakes, streams irrigation canals and ditches. China coastal seas area is vast, and small fish is various in style, and year quantity of the catch is huge, and it is widely distributed, and North gets Liao Ningwan, reaching Beibu Bay, guangxi in the south all has production. Wherein, there is the common kind of necessarily fishing for value and have Pacific round herring, large eye porgy, Japanese Anchovy, Lampetra mori, little public fish, blue or green squama fish, three cowfish, yellow crucian carp, baby croaker, Bombay duck and green fin black scraper Puffer etc. Small fish is rich in nutritional labeling and the active material compositions such as protein, amino acid, polyunsaturated fatty acid, vitamin, various trace elements, mineral matter.
Along with China fisherman's part is changed the line of production and the developing rapidly of aquaculture and Aquatic Product Process Industry, the exploitation of Optimization of Low Value Fish seem more and more important, have attracted the various fields scholars' such as chemistry, chemical industry, food, biology, medicine, environmental protection extensive concern.
At present, in China, the product that low-value small fish is mainly used to be processed into has: feed fish meal, fish silage, fish gruel and goods thereof, fishbone dust, fish-bone are stuck with paste, from fish guts, extract fish oil, refine EPA, DHA goods, from fish scale, extract fish glue from scale, fish maw (air bladder embathes dry forming through cleaning).
Therefore, instantly utilize the product that small fish is processed into be mostly simple primary product, real deep processed product is less. Especially lack a kind of in the middle of character instant, easily, leisure small fish product. Therefore, following development trend mainly contains the following aspects: one, also imperfection of existing some technological achievement, exists defect more or less, as the rotten and loss of nutritional labeling in process, generation secondary pollution problems. Should, according to the requirement of health, existing technology and technique be further improved from now on, and introduce biotechnology, improve the quality of products. Two, the research that now a lot of scholars do is mostly for a kind of fish. Due to the kind difference of fish, its trophic component is also variant, and therefore processing technology is also not quite similar; Determine the optimum process condition of each fish, and produce the optimizing product that cost is low, added value is high and still need a large amount of research. Three, scientific and technological progress has brought advanced technology, how these technology is applied to Aquatic Product Process Industry, obtains the value-added product that the rate of recovery is large, purity is high, is worth doing further to explore.
In order to make small fish can fully retain its nutritional labeling and delicious taste, retain again higher moisture simultaneously and preserve, move towards market as a kind of nutrition leisure food, satisfy the demands of consumers. In view of this, the inventor studies and has designed a kind of preparation method of crisp-fried small fish leisure food, and this case produces thus.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of crisp-fried small fish leisure food, by rinsing, initial adjustment, dry, baste impregnating technique with all good crisp-fried small fish leisure food of exploitation color, smell and taste.
To achieve these goals, the present invention solves the technical scheme that its technical problem takes and is:
A preparation method for crisp-fried small fish leisure food, comprises the following steps:
Step 1, pretreatment of raw material:
Choose trash fish fresh, the intact wound of fish body, fish body is silvery white in color, and without tattered, transparency is strong, and fish eyes is bright; After fully cleaning with clear water, decaptitate, internal organ, cleaner with clear water rinsing;
Step 2, initial adjustment:
Small fish clean rinsing is put into basin, add flavoring to carry out initial adjustment 30min; Stir once every 10min;
Step 3, fried dry:
Small fish is picked up from flavoring, and clear water rinses one time, drains; In digester, pour edible oil into, electromagnetic oven power is adjusted to 1000W, pour into small fish carry out fried dry, after fried 6min, pull out drain cooling;
Step 4, preparation baste:
Baste is formulated by mass percentage by soy sauce 3.5%, cooking wine 2.5%, salt 10%, granulated sugar 3%, spiced liquid 5.5% and clear water 75.5%; Described spiced liquid is taken in proportion by cassia bark, fennel, Chinese prickly ash, anise, cloves, adds clear water to boil, filter;
Step 6, baste dipping:
To put into the baste preparing through fried dried small fish, dipping 2h;
Step 7, packaging:
Small fish after dipping is put into retort pouch, every packed 25g, vacuum seal, vacuum 0.1Mpa;
Step 8, sterilization:
Packaged product, checks after the effect vacuumizing, and is placed on 121 DEG C of sterilizations of high steam retort; Heating-up time 15min, 121 DEG C of constant temperature time 30min, temperature fall time 15min; Make described crisp-fried small fish leisure food.
As the optimal way of embodiment, in described step 2, described flavoring component and content are salt 2.5%, white granulated sugar 3%, cooking wine 0.5% and ginger 5%.
As the optimal way of embodiment, in described step 2, described spiced liquid is taken by equal proportion by cassia bark, fennel, Chinese prickly ash, anise, cloves.
As the optimal way of embodiment, after described step 8, also comprise insulation inspection: packaged small fish is put into 37 DEG C of electric heating constant temperature bellows and store 7 days, for being incubated inspection.
Small fish of the present invention baste fried through high temperature and meticulous preparation floods, and the small fish golden yellow color of developing is tempting, and flesh of fish consolidation is moderate, and finished product yield is high, and delicate flavour is obvious, with sweet and sour flavor strong; Adopt high-temperature retort bag to vacuumize packaging, instant edible with carry, simultaneously the production cost of product is low, can promote in normal food factory.
Brief description of the drawings
Fig. 1 is small fish moisture content change curve under the fried condition of the present invention;
Fig. 2 is small fish water activity change curve under the fried condition of the present invention.
Detailed description of the invention
Below in conjunction with the drawings and specific embodiments so that the invention will be further described.
Experimental technique:
Organoleptic examination
In order to develop the leisure instant food that is suitable for consumers in general, in this process, carry out market survey essential. Not only can understand by inquiry the degree whether consumer likes this series products and like, the more important thing is and can understand the reason of liking or not liking, to change exploitation direction. When developing after a new formula, need please the person of judging adopt descriptive experiment to taste the trial target of different formulations in time, make relevant evaluation and improvement idea, be convenient to next step enforcement. Product is constantly improved to this process will be repeated even more frequently through tens times, until the product of developing can meet the demand of most consumers. This experiment adopts sensory evaluation scores method of inspection, and by 7 panelist's appraises, each panelist represents the qualitative characteristics of product according to evaluation criteria with fractional form.
Product colour standards of grading:
The sense organ of table 1 color and luster is described
Product appearance form standards of grading:
The sense organ of table 2 mode of appearance is described
Products taste standards of grading:
The sense organ of table 3 mouthfeel is described
Product flavour standards of grading:
The sense organ of table 4 flavour is described
Product odour standards of grading:
The sense organ of table 5 smell is described
Moisture and water activity detecting
The mensuration of moisture adopts direct drying method. Get cleaning, dry glass measuring cup, be placed in after 101 DEG C of-105 DEG C of drying boxes heating (0.5-1.0) h, put cooling 0.5h in drier, weigh. The small fish sample that takes 2g-10g chopping is placed in measuring cup, after accurate weighing, place in 101 DEG C of-105 DEG C of drying boxes and be dried to after constant weight, measuring cup is transferred to drier and is cooled to room temperature, accurately take again the quality of measuring cup and sample with assay balance, utilize following formula to obtain moisture:
X＝(m1-m2)/(m1-m3)*100
In formula: X---the content of moisture in sample, %;
m1---the quality of measuring cup and sample, g;
m2---the quality after measuring cup and sample drying, g;
m3---the quality of measuring cup, g.
Water activity adopts intelligent water activity detecting instrument to measure. First water activity detecting instrument should be proofreaied and correct. By the KI standard salt saturated solution configuring, pour 1/3～1/2 place of vessel into. With tweezers, glass dish is carefully put into testing cassete, screw testing cassete. Press " standard " key and select corresponding standard salt in testing cassete, corresponding indicator lamp is bright. Now press "+" "-" two keys, calibration indicator lamp is bright simultaneously, represents that instrument enters align mode. Instrument can show the alignment time according to temperature automatically. If environment temperature is greater than 20 DEG C, Aw-1 type shows that the alignment time is 60min, if environment temperature is less than 20 DEG C, AW-1 type shows that the alignment time is 90min. Alignment time arrives, i.e. " time " demonstration 00 o'clock, buzzer call, now water activity value and the temperature of the saturated salt solution of testing of record, table look-up and contrast the water activity value at this temperature, in experiment, be generally 0.689/25 DEG C, coincide and illustrate that instrumental correction is accurate as numeral. After instrument calibration, start to measure sample water activity, testing sample (2g left and right) is put into glassware sample, and small fish sample will be ground into sesame seed size, the smaller the better. Glassware is put into testing cassete, screw testing cassete. Press "-" key, instrument enters water activity measuring state. Testing time 60min, records the Aw value of small fish sample in time.
Packaging material inspection
In " People's Republic of China's the law of food safety ", to the definition of packaging material be: for the packaging material and container of food, refer to packaging, hold paper that food or food additives use, the goods such as bamboo and wood, metal, enamel, pottery, plastics, rubber, natural fiber, chemical fibre, glass and the direct coating of contact food or food additives. Suitable packaging material and manner of packing have protective effect to food, can extend the preservation term of food. Experiment, by the feature of comparative analysis several foods packaging material, is determined the packaged form of product.
Embodiment 1
A preparation method for crisp-fried small fish leisure food, comprises the following steps:
Step 1, pretreatment of raw material:
Choose trash fish fresh, the intact wound of fish body, fish body is silvery white in color, and without tattered, transparency is strong, and fish eyes is bright; After fully cleaning with clear water, decaptitate, internal organ, cleaner with clear water rinsing;
Step 2, initial adjustment:
Small fish clean rinsing is put into basin, add flavoring to carry out initial adjustment 30min; Stir once every 10min;
Step 3, fried dry:
Small fish is picked up from flavoring, and clear water rinses one time, drains; In digester, pour edible oil into, electromagnetic oven power is adjusted to 1000W, pour into small fish carry out fried dry, after fried 6min, pull out drain cooling;
Step 4, preparation baste:
Baste is formulated by mass percentage by soy sauce 3.5%, cooking wine 2.5%, salt 10%, granulated sugar 3%, spiced liquid 5.5% and clear water 75.5%; Described spiced liquid is taken in proportion by cassia bark, fennel, Chinese prickly ash, anise, cloves, adds clear water to boil, filter; Six kinds of ratio formulas of definite employing of this experiment formulation of flavoring liquid, processing in the same manner, carries out sensory evaluation scores by 7 panelists, thereby draws optimization formula respectively.
Six kinds of formula components of table 6 and ratio
Step 6, baste dipping:
To put into the baste preparing through fried dried small fish, dipping 2h; Because salt, the contour permeation liquid of soy sauce permeate to food, portion of water is removed from food, thereby make water activity reduce to reach the effect that suppresses putrid and deteriorated;
Step 7, packaging:
Small fish after dipping is put into retort pouch, every packed 25g, vacuum seal, vacuum 0.1Mpa;
Step 8, sterilization:
Packaged product, checks after the effect vacuumizing, and is placed on 121 DEG C of sterilizations of high steam retort; Heating-up time 15min, 121 DEG C of constant temperature time 30min, temperature fall time 15min; Make described crisp-fried small fish leisure food.
As the optimal way of embodiment, in described step 2, described flavoring component and content are salt 2.5%, white granulated sugar 3%, cooking wine 0.5% and ginger 5%.
As the optimal way of embodiment, in described step 2, described spiced liquid is taken by equal proportion by cassia bark, fennel, Chinese prickly ash, anise, cloves.
As the optimal way of embodiment, after described step 8, also comprise insulation inspection: packaged small fish is put into 37 DEG C of electric heating constant temperature bellows and store 7 days, for being incubated inspection.
Embodiment 2
Mark according to organoleptic analysis's standard by 7 panelists, obtain following result.
The sensory evaluation scores of table 7 panelist to six kinds of formulas
This is according to the appraisal result of the identical lower finished product of process conditions processing by six formulas. In order to prove to exist between six formulas between significant difference and sensory evaluation person without significant difference, experiment has been carried out without repeating two-way analysis of variance for sensory evaluation scores result.
Analysis result is as follows:
Table 8 is without repeating double factor analysis
Table 9 variance analysis
Can be learnt by above-mentioned the results of analysis of variance, judge that the F value of distinguishing between six kinds of formulas is 14.95506, be greater than the F value 7.0960 in F value 4.4307,0.001 level of signifiance of the F of 0.05 level of signifiance value 2.8661,0.01 level of signifiance, therefore, between six kinds of formulas of the above-mentioned level of signifiance, there is remarkable difference; Judge that the F value of distinguishing between assessor is 0.9064, be less than the F value 6.4606 in F value 4.1027,0.001 level of signifiance of the F of 0.05 level of signifiance value 2.7109,0.01 level of signifiance, therefore between above-mentioned level of signifiance panelist, distinguish without remarkable.
Illustrate that this product, through the updating of formula, can obtain good organoleptic quality, by the acceptance of most consumers with like. Commercial value and the feasibility of this product are proved.
The analysis of formulation of flavoring liquid:
The selection of crisp-fried small fish seasoning formula plays a part crucial to the quality of product, it directly has influence on the color of product. This experiment is carried out seasoning according to the listed formulation of flavoring liquid of table 6 to small fish, to the evaluation result of product quality in table 10.
The sensory evaluation scores result of six kinds of formulas of table 10
As shown in Table 10, local flavor and the sense of taste impact of different seasoning formulas on product is different. Under identical condition, the flavouring fish that F formula is made, all more moderate aspect several at mode of appearance, color and luster, mouthfeel, flavour and smell, score is the highest, is best formulation of flavoring liquid thereby determine F formula.
Embodiment 3
3.1 is fried dry
Utilize fried being dried, the food surface temperature that can raise rapidly, moisture vaporization makes surface occur one deck drying layer. When its surface temperature rises to the temperature of deep fat, the temperature of food inside slowly tends to 100 DEG C, and product is dewatered rapidly. Experiment is to fried dry 6min under the fried dry employing electromagnetic oven 1000W power of small fish.
From the fried dry moisture of small fish and water activity variation diagram, as shown in Figure 1, in fried dry 2min left and right, moisture has dropped to 20% left and right, and after fried 3min, moisture tends to balance, in 3%-4% left and right. As shown in Figure 2, water activity also presents downward trend gradually. Small fish after fried, moisture is removed by major part, and golden yellow color is tempting, and mouthfeel is crisp, and the soft perfume (or spice) of fish-bone is edible, has obtained optimum drying quality.
The impact of 3.2 fried times on small fish quality
In experimentation, find that the grasp of fried time has been played vital effect to small fish quality. This is mainly manifested in three aspects of quality of small fish color and luster, quality and fish-bone. Golden yellow color and luster, the meat of consolidation densification is the weapon that causes consumer's appetite and desire to purchase. For this this experiment is by monitoring the fried drying time to small fish, draw the quality situation of small fish under the dry time period of difference.
The impact of different fried time of table 11 on small fish quality
Learn from upper table, the fried time is too short, and fish-bone is harder, not edible, and fried overlong time, will cause again oppressing sallow, affect outward appearance and quality. From experimental result, when the fried time is controlled to 6min, can obtain the good quality of fish-bone, now with sweet and sour flavor strong, the soft perfume (or spice) of fish-bone is edible. Color and luster and quality also reach optimum state.
3.3 packaging material analyses
3.3.1 the selection of packaging material
Table 12 plastics and glass packaging material strengths and weaknesses analysis
Upper tabular has gone out the pluses and minuses of conventional two kinds of packaging material for food glass and plastic products. This experiment is all attempted packing to the high-temperature retort bag taking plastics as packaging material and the vial can taking glass as packaging material.
3.3.2 pack effect analysis
The product that adopts glass bottle packaging, good looking appearance is generous. Weak point is that the weight of packaging material glass is large, very easily broken, is not easy to carry, and is not suitable for being applied to the packaged form of this product of leisure food. Adopt the finished weight of general thin packaging light, content is high-visible. Blemish in an otherwise perfect thing is this kind of film non-refractory, and after high temperature high pressure sterilizing, external packing is yielding. And adopt the finished product after high-temperature retort bag packaging elegant in appearance. Compared with can, it is easily opened, and is easy to carry, not leaded, and non-corrosive is easily manufactured. Aspect sterilization, the food in high-temperature retort bag bag is heated evenly, and color and luster, local flavor and nutritive value are all retained preferably. In addition, it is instant that it meets leisure food completely, the feature such as is convenient for carrying. Therefore, the final packaging material of determining using high-temperature retort bag as crisp-fried small fish of experiment.
In a word, small fish of the present invention baste fried through high temperature and meticulous preparation floods, and the small fish golden yellow color of developing is tempting, and flesh of fish consolidation is moderate, and finished product yield is high, and delicate flavour is obvious, with sweet and sour flavor strong; Adopt high-temperature retort bag to vacuumize packaging, instant edible with carry, simultaneously the production cost of product is low, can promote in normal food factory. All distortion that those of ordinary skill in the art can directly derive or associate from the disclosure of invention, all should think protection scope of the present invention.
Claims (4)
1. a preparation method for crisp-fried small fish leisure food, is characterized in that: comprise the following steps:
Step 1, pretreatment of raw material:
Choose trash fish fresh, the intact wound of fish body, fish body is silvery white in color, and without tattered, transparency is strong, and fish eyes is bright; WithClear water is decaptitated after fully cleaning, internal organ, cleaner with clear water rinsing;
Step 2, initial adjustment:
Small fish clean rinsing is put into basin, add flavoring to carry out initial adjustment 30min; Stir once every 10min;
Step 3, fried dry:
Small fish is picked up from flavoring, and clear water rinses one time, drains; In digester, pour edible oil into, electromagnetic oven power is adjustedTo 1000W, pour into small fish carry out fried dry, after fried 6min, pull out drain cooling;
Step 4, preparation baste:
Baste is pressed quality hundred by soy sauce 3.5%, cooking wine 2.5%, salt 10%, granulated sugar 3%, spiced liquid 5.5% and clear water 75.5%Proportion by subtraction is formulated; Described spiced liquid is taken in proportion by cassia bark, fennel, Chinese prickly ash, anise, cloves, adds clear water to boil,Filter;
Step 6, baste dipping:
To put into the baste preparing through fried dried small fish, dipping 2h;
Step 7, packaging:
Small fish after dipping is put into retort pouch, every packed 25g, vacuum seal, vacuum 0.1Mpa;
Step 8, sterilization:
Packaged product, checks after the effect vacuumizing, and is placed on 121 DEG C of sterilizations of high steam retort; Heating-up time15min, 121 DEG C of constant temperature time 30min, temperature fall time 15min; Make described crisp-fried small fish leisure food.
2. the preparation method of a kind of crisp-fried small fish leisure food as claimed in claim 1, is characterized in that: in described step 2,Described flavoring component and content are salt 2.5%, white granulated sugar 3%, cooking wine 0.5% and ginger 5%.
3. the preparation method of a kind of crisp-fried small fish leisure food as claimed in claim 1, is characterized in that: in described step 2,Described spiced liquid is taken by equal proportion by cassia bark, fennel, Chinese prickly ash, anise, cloves.
4. the preparation method of a kind of crisp-fried small fish leisure food as claimed in claim 1, is characterized in that: after described step 8,Also comprise insulation inspection: packaged small fish is put into 37 DEG C of electric heating constant temperature bellows and store 7 days, for being incubated inspection.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373426A (en) * | 2017-07-31 | 2017-11-24 | 百色金陵农牧有限公司 | A kind of processing method of crisp-fried Sanhuang chicken |
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| CN101422254A (en) * | 2007-10-31 | 2009-05-06 | 天津市中英保健食品有限公司 | Canned fish preparation method |
| CN102283400A (en) * | 2011-07-29 | 2011-12-21 | 四川大学 | Fish bone leisure food and production method thereof |
| CN102524837A (en) * | 2012-02-16 | 2012-07-04 | 淮安市淮阴大地绿色食品发展有限公司 | Fish steak can capable of being preserved at normal temperature |
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2015
- 2015-12-07 CN CN201510893523.8A patent/CN105581276A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101422254A (en) * | 2007-10-31 | 2009-05-06 | 天津市中英保健食品有限公司 | Canned fish preparation method |
| CN102283400A (en) * | 2011-07-29 | 2011-12-21 | 四川大学 | Fish bone leisure food and production method thereof |
| CN102524837A (en) * | 2012-02-16 | 2012-07-04 | 淮安市淮阴大地绿色食品发展有限公司 | Fish steak can capable of being preserved at normal temperature |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107373426A (en) * | 2017-07-31 | 2017-11-24 | 百色金陵农牧有限公司 | A kind of processing method of crisp-fried Sanhuang chicken |
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Application publication date: 20160518 |