CN105595223A - Production process of skinned fish cans - Google Patents
Production process of skinned fish cans Download PDFInfo
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- CN105595223A CN105595223A CN201511015248.6A CN201511015248A CN105595223A CN 105595223 A CN105595223 A CN 105595223A CN 201511015248 A CN201511015248 A CN 201511015248A CN 105595223 A CN105595223 A CN 105595223A
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Abstract
The invention relates to the technical field of production of cans, and in particular relates to a production process of skinned fish cans. The production process of the skinned fish cans comprises the following steps: step 1, pickling; step 2, frying for the first time; step 3, cooling; step 4, unfreezing; step 5, frying for the second time; step 6, filling. According to the production process of the skinned fish cans, after skinned fish which is fried for the first time is cooled and then is unfrozen to a certain temperature, the skinned fish is fried for the second time; in the process of frying for the second time, a thermal expansion and cold contraction principle is mainly applied as follows: after fish bodies of the skinned fish which is fried for the first time are cooled, tissues of the fish bodies have a contraction phenomenon; in a process of frying the fish bodies, which are fried for the first time, for the second time, a lot of moisture on the surfaces of the fish bodies are lost and part of the protein of the fish bodies is denaturized; meat tissues on the surfaces of the fish bodies are toughened due to relatively large degree of dehydration and contraction, so that the mouth feel toughness of the prepared skinned fish cans is enhanced.
Description
Technical field
The present invention relates to can production technical field, be specifically related to a kind of production technology of peeling canned fish.
Background technology
Peeling fish, is called again little Goatfish, is a kind of warm property near-bottom fish, and its aboundresources is nontoxic, contains the nutritional labelings such as protein, vitamin and fat, and nutritive value is poor unlike other fish, is a kind of cheap and good-quality edible fishes. But because the outward appearance of peeling fish is ugly, ordinary consumer is not too liked to eat to fresh peeling fish traditionally, therefore, peeling fish is made canned pack more.
But peeling canned fish of the prior art, because its production technology is perfect not, causes the mouthfeel Toughness Ratio of fish body in prepared peeling canned fish poor, thereby affects consumer's mouth feeling experience.
Summary of the invention
The object of the invention is to for the deficiencies in the prior art, a kind of production technology of peeling canned fish is provided, the mouthfeel good toughness of fish body in the peeling canned fish that this production technology makes.
To achieve these goals, the present invention adopts following technical scheme:
The production technology that a kind of peeling canned fish is provided, it comprises the following steps:
Step 1, pickles: utilize salt to pickle peeling fish, make salted peeling fish;
Step 2, fried for the first time: the fried certain hour of oil to the fish body that the salted peeling fish that step 1 is made is placed in uniform temperature is golden yellow, makes once fried peeling fish;
Step 3, cooling: the once fried peeling fish that step 2 is made is first cooled to room temperature, and then the freezer of putting into uniform temperature deposits certain hour, obtains cooling peeling fish;
Step 4, thaws: the cooling peeling fish that step 3 is obtained is thawed to uniform temperature, and peeling fish obtains thawing;
Step 5, fried for the second time: the peeling fish of thawing that step 4 is obtained is placed in the fried certain hour of oil of uniform temperature, make the fried peeling fish of secondary;
Step 6, filling: the fried peeling fish of secondary that step 5 is made carries out filling, makes peeling canned fish.
In technique scheme, also comprise steps A, raw material processing before described step 1: by peeling fish raw material through peeling, decaptitate and after internal organ process, then clean up.
In technique scheme, after described step 6, also comprise step 7, vacuumize sealing: the peeling canned fish that step 5 is made vacuumizes sealing, and controls certain vacuum, make the peeling canned fish of good seal.
In technique scheme, after described step 7, also comprise step 8, sterilization and cooling: the sterilization at 110 DEG C ~ 120 DEG C of the peeling canned fish of the good seal that step 6 is made, be then cooled to 20 DEG C ~ 40 DEG C, make peeling canned fish.
In technique scheme, described step 1 is pickled in step, utilizes salt to pickle 8min ~ 15min to peeling fish, makes salted peeling fish.
In technique scheme, described step 2 is for the first time in fried step, and the salted peeling fish that step 1 is made is placed in the fried 50s ~ 80s of oil of 170 DEG C ~ 190 DEG C and is golden yellow to fish body, makes once fried peeling fish.
In technique scheme, in described step 3 cooling step, after the once fried peeling fish that step 2 is made drains oil, first utilize air-supply arrangement to be cooled to room temperature, and then put into the freezer of 0 DEG C ~ 5 DEG C and deposit 11h ~ 13h, obtain cooling peeling fish.
In technique scheme, described step 4 is thawed in step, and the cooling peeling fish that step 3 is obtained is thawed to 11 DEG C ~ 13 DEG C, and peeling fish obtains thawing.
In technique scheme, described step 5 is for the second time in fried step, and the peeling fish of thawing that step 4 is obtained is placed in the fried 40s ~ 50s of oil of 140 DEG C ~ 150 DEG C, makes the fried peeling fish of secondary.
In technique scheme, described step 7 vacuumizes in sealing step, and vacuum degree control is at 0.040Mpa ~ 0.050Mpa.
Compared with prior art, beneficial effect is in the present invention:
(1) production technology of a kind of peeling canned fish provided by the invention, owing to through fried for the first time, salted peeling fish being carried out being friedly golden yellow to fish body, this for the first time fish body of fried stage there is not the evaporation of obvious moisture, therefore do not produce look becomes in fish of fried stage surface for the first time, without crisp sense, not sex change of the protein in structure of fish muscle; Then once fried peeling fish carries out cooling and thaws to uniform temperature, carry out again fried for the second time, in fried for the second time, mainly use the principle of expanding with heat and contract with cold: once the fish body of fried peeling fish is after cooling, there is shrinkage phenomenon in its tissue, fish surface moisture can a large amount of losses in frying course for the second time for fish body after fried for the first time, fish body protein partial denaturation, malleableize is organized because meat appears in syneresis largely in fish surface, thereby the mouthfeel toughness of prepared peeling canned fish is strengthened. Wherein, under cooling with fried for the second time acting in conjunction, strengthened the toughness of fish body mouthfeel.
(2) production technology of a kind of peeling canned fish provided by the invention, has production technology simple, and production cost is low, and can be applicable to the feature of large-scale production.
Detailed description of the invention
In order to make technical problem solved by the invention, technical scheme and beneficial effect clearer, below in conjunction with embodiment, the present invention is further elaborated. Should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not intended to limit the present invention.
Embodiment 1.
A production technology for peeling canned fish, it comprises the following steps:
Step 1, pickles: utilize salt to pickle 10min to peeling fish, make salted peeling fish;
Step 2, fried for the first time: the salted peeling fish that step 1 is made is placed in the fried 65s of oil of 180 DEG C and is golden yellow to fish body, makes once fried peeling fish;
Step 3, cooling: after the once fried peeling fish that step 2 is made drains oil, first to utilize air-supply arrangement to be cooled to room temperature, and then put into the freezer of 3 DEG C and deposit 12h, obtain cooling peeling fish;
Step 4, thaws: the cooling peeling fish that step 3 is obtained is thawed to 12 DEG C, and peeling fish obtains thawing;
Step 5, fried for the second time: the peeling fish of thawing that step 4 is obtained is placed in the fried 45s of oil of 145 DEG C, make the fried peeling fish of secondary;
Step 6, filling: the fried peeling fish of secondary that step 5 is made carries out filling, makes peeling canned fish.
The production technology of a kind of peeling canned fish of the present embodiment, owing to through fried for the first time, salted peeling fish being carried out being friedly golden yellow to fish body, this for the first time fish body of fried stage there is not the evaporation of obvious moisture, therefore do not produce look becomes in fish of fried stage surface for the first time, without crisp sense, not sex change of the protein in structure of fish muscle; Then once fried peeling fish carries out cooling and thaws to uniform temperature, carry out again fried for the second time, in fried for the second time, mainly use the principle of expanding with heat and contract with cold: once the fish body of fried peeling fish is after cooling, there is shrinkage phenomenon in its tissue, fish surface moisture can a large amount of losses in frying course for the second time for fish body after fried for the first time, fish body protein partial denaturation, malleableize is organized because meat appears in syneresis largely in fish surface, thereby the mouthfeel toughness of prepared peeling canned fish is strengthened.
Embodiment 2.
A production technology for peeling canned fish, it comprises the following steps:
Steps A, raw material processing: by peeling fish raw material through peeling, decaptitate and after internal organ process, then clean up;
Step 1, pickles: utilize the peeling fish that salt cleans up steps A to pickle 8min, make salted peeling fish;
Step 2, fried for the first time: the salted peeling fish that step 1 is made is placed in the fried 80s of oil of 170 DEG C and is golden yellow to fish body, makes once fried peeling fish;
Step 3, cooling: after the once fried peeling fish that step 2 is made drains oil, first to utilize air-supply arrangement to be cooled to room temperature, and then put into the freezer of 0 DEG C and deposit 11h, obtain cooling peeling fish;
Step 4, thaws: the cooling peeling fish that step 3 is obtained is thawed to 11 DEG C, and peeling fish obtains thawing;
Step 5, fried for the second time: the peeling fish of thawing that step 4 is obtained is placed in the fried 50s of oil of 140 DEG C, make the fried peeling fish of secondary;
Step 6, filling: the fried peeling fish of secondary that step 5 is made carries out filling, makes peeling canned fish.
The production technology of a kind of peeling canned fish of the present embodiment, owing to through fried for the first time, salted peeling fish being carried out being friedly golden yellow to fish body, this for the first time fish body of fried stage there is not the evaporation of obvious moisture, therefore do not produce look becomes in fish of fried stage surface for the first time, without crisp sense, not sex change of the protein in structure of fish muscle; Then once fried peeling fish carries out cooling and thaws to uniform temperature, carry out again fried for the second time, in fried for the second time, mainly use the principle of expanding with heat and contract with cold: once the fish body of fried peeling fish is after cooling, there is shrinkage phenomenon in its tissue, fish surface moisture can a large amount of losses in frying course for the second time for fish body after fried for the first time, fish body protein partial denaturation, malleableize is organized because meat appears in syneresis largely in fish surface, thereby the mouthfeel toughness of prepared peeling canned fish is strengthened.
Embodiment 3.
A production technology for peeling canned fish, it comprises the following steps:
Steps A, raw material processing: by peeling fish raw material through peeling, decaptitate and after internal organ process, then clean up;
Step 1, pickles: utilize the peeling fish that salt cleans up steps A to pickle 15min, make salted peeling fish;
Step 2, fried for the first time: the salted peeling fish that step 1 is made is placed in the fried 50s of oil of 190 DEG C and is golden yellow to fish body, makes once fried peeling fish;
Step 3, cooling: after the once fried peeling fish that step 2 is made drains oil, first to utilize air-supply arrangement to be cooled to room temperature, and then put into the freezer of 5 DEG C and deposit 13h, obtain cooling peeling fish;
Step 4, thaws: the cooling peeling fish that step 3 is obtained is thawed to 13 DEG C, and peeling fish obtains thawing;
Step 5, fried for the second time: the peeling fish of thawing that step 4 is obtained is placed in the fried 40s of oil of 150 DEG C, make the fried peeling fish of secondary;
Step 6, filling: the fried peeling fish of secondary that step 5 is made carries out filling, makes peeling canned fish;
Step 7, vacuumizes sealing: the peeling canned fish that step 5 is made vacuumizes sealing, and to control vacuum be 0.045Mpa, makes the peeling canned fish of good seal.
The production technology of a kind of peeling canned fish of the present embodiment, owing to through fried for the first time, salted peeling fish being carried out being friedly golden yellow to fish body, this for the first time fish body of fried stage there is not the evaporation of obvious moisture, therefore do not produce look becomes in fish of fried stage surface for the first time, without crisp sense, not sex change of the protein in structure of fish muscle; Then once fried peeling fish carries out cooling and thaws to uniform temperature, carry out again fried for the second time, in fried for the second time, mainly use the principle of expanding with heat and contract with cold: once the fish body of fried peeling fish is after cooling, there is shrinkage phenomenon in its tissue, fish surface moisture can a large amount of losses in frying course for the second time for fish body after fried for the first time, fish body protein partial denaturation, malleableize is organized because meat appears in syneresis largely in fish surface, thereby the mouthfeel toughness of prepared peeling canned fish is strengthened.
Embodiment 4.
A production technology for peeling canned fish, it comprises the following steps:
Steps A, raw material processing: by peeling fish raw material through peeling, decaptitate and after internal organ process, then clean up;
Step 1, pickles: utilize the peeling fish that salt cleans up steps A to pickle 9min, make salted peeling fish;
Step 2, fried for the first time: the salted peeling fish that step 1 is made is placed in the fried 70s of oil of 175 DEG C and is golden yellow to fish body, makes once fried peeling fish;
Step 3, cooling: after the once fried peeling fish that step 2 is made drains oil, first to utilize air-supply arrangement to be cooled to room temperature, and then put into the freezer of 1 DEG C and deposit 11.5h, obtain cooling peeling fish;
Step 4, thaws: the cooling peeling fish that step 3 is obtained is thawed to 11.5 DEG C, and peeling fish obtains thawing;
Step 5, fried for the second time: the peeling fish of thawing that step 4 is obtained is placed in the fried 48s of oil of 142 DEG C, make the fried peeling fish of secondary;
Step 6, filling: the fried peeling fish of secondary that step 5 is made carries out filling, makes peeling canned fish;
Step 7, vacuumizes sealing: the peeling canned fish that step 5 is made vacuumizes sealing, and to control vacuum be 0.040Mpa, makes the peeling canned fish of good seal;
Step 8, sterilization and cooling: peeling canned fish sterilization at 115 DEG C of the good seal that step 6 is made, be then cooled to 30 DEG C, make peeling canned fish.
The production technology of a kind of peeling canned fish of the present embodiment, owing to through fried for the first time, salted peeling fish being carried out being friedly golden yellow to fish body, this for the first time fish body of fried stage there is not the evaporation of obvious moisture, therefore do not produce look becomes in fish of fried stage surface for the first time, without crisp sense, not sex change of the protein in structure of fish muscle; Then once fried peeling fish carries out cooling and thaws to uniform temperature, carry out again fried for the second time, in fried for the second time, mainly use the principle of expanding with heat and contract with cold: once the fish body of fried peeling fish is after cooling, there is shrinkage phenomenon in its tissue, fish surface moisture can a large amount of losses in frying course for the second time for fish body after fried for the first time, fish body protein partial denaturation, malleableize is organized because meat appears in syneresis largely in fish surface, thereby the mouthfeel toughness of prepared peeling canned fish is strengthened.
Embodiment 5.
A production technology for peeling canned fish, it comprises the following steps:
Steps A, raw material processing: by peeling fish raw material through peeling, decaptitate and after internal organ process, then clean up;
Step 1, pickles: utilize the peeling fish that salt cleans up steps A to pickle 12min, make salted peeling fish;
Step 2, fried for the first time: the salted peeling fish that step 1 is made is placed in the fried 70s of oil of 175 DEG C and is golden yellow to fish body, makes once fried peeling fish;
Step 3, cooling: after the once fried peeling fish that step 2 is made drains oil, first to utilize air-supply arrangement to be cooled to room temperature, and then put into the freezer of 1 DEG C and deposit 11.5h, obtain cooling peeling fish;
Step 4, thaws: the cooling peeling fish that step 3 is obtained is thawed to 11.5 DEG C, and peeling fish obtains thawing;
Step 5, fried for the second time: the peeling fish of thawing that step 4 is obtained is placed in the fried 48s of oil of 142 DEG C, make the fried peeling fish of secondary;
Step 6, filling: the fried peeling fish of secondary that step 5 is made carries out filling, makes peeling canned fish;
Step 7, vacuumizes sealing: the peeling canned fish that step 5 is made vacuumizes sealing, and to control vacuum be 0.050Mpa, makes the peeling canned fish of good seal;
Step 8, sterilization and cooling: peeling canned fish sterilization at 110 DEG C of the good seal that step 6 is made, be then cooled to 40 DEG C, make peeling canned fish.
The production technology of a kind of peeling canned fish of the present embodiment, owing to through fried for the first time, salted peeling fish being carried out being friedly golden yellow to fish body, this for the first time fish body of fried stage there is not the evaporation of obvious moisture, therefore do not produce look becomes in fish of fried stage surface for the first time, without crisp sense, not sex change of the protein in structure of fish muscle; Then once fried peeling fish carries out cooling and thaws to uniform temperature, carry out again fried for the second time, in fried for the second time, mainly use the principle of expanding with heat and contract with cold: once the fish body of fried peeling fish is after cooling, there is shrinkage phenomenon in its tissue, fish surface moisture can a large amount of losses in frying course for the second time for fish body after fried for the first time, fish body protein partial denaturation, malleableize is organized because meat appears in syneresis largely in fish surface, thereby the mouthfeel toughness of prepared peeling canned fish is strengthened.
Embodiment 6.
A production technology for peeling canned fish, it comprises the following steps:
Steps A, raw material processing: by peeling fish raw material through peeling, decaptitate and after internal organ process, then clean up;
Step 1, pickles: utilize the peeling fish that salt cleans up steps A to pickle 13min, make salted peeling fish;
Step 2, fried for the first time: the salted peeling fish that step 1 is made is placed in the fried 70s of oil of 175 DEG C and is golden yellow to fish body, makes once fried peeling fish;
Step 3, cooling: after the once fried peeling fish that step 2 is made drains oil, first to utilize air-supply arrangement to be cooled to room temperature, and then put into the freezer of 1 DEG C and deposit 11.5h, obtain cooling peeling fish;
Step 4, thaws: the cooling peeling fish that step 3 is obtained is thawed to 11.5 DEG C, and peeling fish obtains thawing;
Step 5, fried for the second time: the peeling fish of thawing that step 4 is obtained is placed in the fried 48s of oil of 142 DEG C, make the fried peeling fish of secondary;
Step 6, filling: the fried peeling fish of secondary that step 5 is made carries out filling, makes peeling canned fish;
Step 7, vacuumizes sealing: the peeling canned fish that step 5 is made vacuumizes sealing, and to control vacuum be 0.040Mpa, makes the peeling canned fish of good seal;
Step 8, sterilization and cooling: peeling canned fish sterilization at 120 DEG C of the good seal that step 6 is made, be then cooled to 20 DEG C, make peeling canned fish.
The production technology of a kind of peeling canned fish of the present embodiment, owing to through fried for the first time, salted peeling fish being carried out being friedly golden yellow to fish body, this for the first time fish body of fried stage there is not the evaporation of obvious moisture, therefore do not produce look becomes in fish of fried stage surface for the first time, without crisp sense, not sex change of the protein in structure of fish muscle; Then once fried peeling fish carries out cooling and thaws to uniform temperature, carry out again fried for the second time, in fried for the second time, mainly use the principle of expanding with heat and contract with cold: once the fish body of fried peeling fish is after cooling, there is shrinkage phenomenon in its tissue, fish surface moisture can a large amount of losses in frying course for the second time for fish body after fried for the first time, fish body protein partial denaturation, malleableize is organized because meat appears in syneresis largely in fish surface, thereby the mouthfeel toughness of prepared peeling canned fish is strengthened.
Finally should be noted that; above embodiment is only in order to illustrate technical scheme of the present invention; but not limiting the scope of the invention; although the present invention has been done to explain with reference to preferred embodiment; those of ordinary skill in the art is to be understood that; can modify or be equal to replacement technical scheme of the present invention, and not depart from essence and the scope of technical solution of the present invention.
Claims (10)
1. a production technology for peeling canned fish, is characterized in that: it comprises the following steps:
Step 1, pickles: utilize salt to pickle peeling fish, make salted peeling fish;
Step 2, fried for the first time: the fried certain hour of oil to the fish body that the salted peeling fish that step 1 is made is placed in uniform temperature is golden yellow, makes once fried peeling fish;
Step 3, cooling: the once fried peeling fish that step 2 is made is first cooled to room temperature, and then the freezer of putting into uniform temperature deposits certain hour, obtains cooling peeling fish;
Step 4, thaws: the cooling peeling fish that step 3 is obtained is thawed to uniform temperature, and peeling fish obtains thawing;
Step 5, fried for the second time: the peeling fish of thawing that step 4 is obtained is placed in the fried certain hour of oil of uniform temperature, make the fried peeling fish of secondary;
Step 6, filling: the fried peeling fish of secondary that step 5 is made carries out filling, makes peeling canned fish.
2. the production technology of a kind of peeling canned fish according to claim 1, is characterized in that: also comprise steps A, raw material processing before described step 1: by peeling fish raw material through peeling, decaptitate and after internal organ process, then clean up.
3. the production technology of a kind of peeling canned fish according to claim 1, it is characterized in that: after described step 6, also comprise step 7, vacuumize sealing: the peeling canned fish that step 5 is made vacuumizes sealing, and control certain vacuum, make the peeling canned fish of good seal.
4. the production technology of a kind of peeling canned fish according to claim 3, it is characterized in that: after described step 7, also comprise step 8, sterilization and cooling: the peeling canned fish of the good seal that step 6 is made sterilization at 110 DEG C ~ 120 DEG C, then be cooled to 20 DEG C ~ 40 DEG C, make peeling canned fish.
5. the production technology of a kind of peeling canned fish according to claim 1, is characterized in that: described step 1 is pickled in step, utilizes salt to pickle 8min ~ 15min to peeling fish, makes salted peeling fish.
6. the production technology of a kind of peeling canned fish according to claim 1, it is characterized in that: described step 2 is for the first time in fried step, the salted peeling fish that step 1 is made is placed in the fried 50s ~ 80s of oil of 170 DEG C ~ 190 DEG C and is golden yellow to fish body, makes once fried peeling fish.
7. the production technology of a kind of peeling canned fish according to claim 1, it is characterized in that: in described step 3 cooling step, after draining oil, the once fried peeling fish that step 2 is made first utilize air-supply arrangement to be cooled to room temperature, and then the freezer of putting into 0 DEG C ~ 5 DEG C deposits 11h ~ 13h, obtain cooling peeling fish.
8. the production technology of a kind of peeling canned fish according to claim 1, is characterized in that: described step 4 is thawed in step, and the cooling peeling fish that step 3 is obtained is thawed to 11 DEG C ~ 13 DEG C, and peeling fish obtains thawing.
9. the production technology of a kind of peeling canned fish according to claim 1, it is characterized in that: described step 5 is for the second time in fried step, the peeling fish of thawing that step 4 is obtained is placed in the fried 40s ~ 50s of oil of 140 DEG C ~ 150 DEG C, makes the fried peeling fish of secondary.
10. the production technology of a kind of peeling canned fish according to claim 3, is characterized in that: described step 7 vacuumizes in sealing step, and vacuum degree control is at 0.040Mpa ~ 0.050Mpa.
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|---|---|---|---|
| CN201511015248.6A CN105595223A (en) | 2015-12-31 | 2015-12-31 | Production process of skinned fish cans |
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| CN201511015248.6A CN105595223A (en) | 2015-12-31 | 2015-12-31 | Production process of skinned fish cans |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766956A (en) * | 2011-12-31 | 2014-05-07 | 福建省东山县海魁水产集团有限公司 | Preparation method of curried thamnaconus modestus cans |
| CN104351847A (en) * | 2014-12-03 | 2015-02-18 | 桂阳县川湘食品有限公司 | Processing method of flavored fish with fermented black beans |
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2015
- 2015-12-31 CN CN201511015248.6A patent/CN105595223A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766956A (en) * | 2011-12-31 | 2014-05-07 | 福建省东山县海魁水产集团有限公司 | Preparation method of curried thamnaconus modestus cans |
| CN104351847A (en) * | 2014-12-03 | 2015-02-18 | 桂阳县川湘食品有限公司 | Processing method of flavored fish with fermented black beans |
Non-Patent Citations (1)
| Title |
|---|
| 北京师范大学交叉学科研究会: "《中国老年百科全书》", 31 March 1994, 宁夏人民出版社 * |
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Application publication date: 20160525 |