CN105767940A - Processing method of instant vegetable and surimi convenient products - Google Patents
Processing method of instant vegetable and surimi convenient products Download PDFInfo
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Abstract
The present invention discloses a processing method of instant vegetable and surimi convenient products. The processing method includes the following steps: pre-processing, meat collecting, rinsing, pre-dehydrating, refinedly filtering and dehydrating, high pressure homogenizing to prepare a vegetable homogenate, ultrasonic assisted grinding, molding, ultrasonic assisted cooking and aging, low-pressure superheated steam drying and packaging. The obtained product is rich in nutrition, excellent in color, smell and taste and good in taste, can maintain color and luster of vegetables, and is high in dietary fiber content and a healthy food suitable for people at all ages.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to the processing method that a kind of instant vegetables minced fish facilitates goods.
Background technology
Along with economic society is fast-developing, instant food with its easily and efficiently feature become more and more popular, also more and more abundanter about the category facilitating goods, such as instant noodles, convenient rice noodle, snack gruel, instant-rice etc..But the research that surimi product is made instant food is still rarely reported.Additionally, along with consumer healthy living pursued and the requirement of product special flavour is more and more higher, produce the health care that can improve surimi product and there is again the novel minced fish of excellent flavor and eating mouth feel facilitate goods to have important social economic value.
Surimi product has a long history in China, is with the flesh of fish for raw material, adds the adjuvants such as Sal, white sugar, starch and carries out blend, until becoming the pasty state of thickness, a kind of aquatic food made then through molding, thermal ripening.Surimi product has features such as nutritious, high protein, low fat, and instant, tasty, unique flavor, therefore suffer from the popular welcome of consumer.But the surimi product taste that traditional diamond-making technique makes is single, and nutritional labeling is based on protein.
The vegetable such as Herba Spinaciae, Herba Apii graveolentis contains abundant dietary fiber, vitamin, has the effect such as Balanced diet, stomach invigorating, is therefore often added in fish pill and makes vegetable fish balls.Weng Liang etc. (" vegetable fish balls Research on processing technology ", food industry, the 02nd phase in 2013,50-52 page) disclose a kind of vegetable fish balls processing technique, and it selects fresh Herba Apii graveolentis, Herba Coriandri and Rhizoma sagittariae sagittifoliae, makes vegetable puree, adds to and make vegetable fish balls in fish pill.The method is conventional vegetable surimi product processing method.ZL201110077609.5 also discloses that the processing method of a kind of vegetable fish balls, and its step is as follows: by fresh fish after pretreatment, adopts meat, rinsing；The flesh of fish after rinsing is added strainer and carries out fine straining；Recycling colloid mill prepares miniaturization minced fish and miniaturization vegetable；Then by miniaturization minced fish, miniaturization vegetable, starch, soybean protein isolate, auxiliary and condiment mixing, carry out blend process, through molding, boiling, cooling, quickly freezing after, make quick-freezing cold storage fish pill.
Gel strength is the most important index of surimi product, determines the quality of quality of fish meat.In minced fish processing, by adding the Sal of mass fraction 2% ~ 3%, make flesh of fish salting-in protein (myosin) dissolve, promote that protein molecule stretches and crosslinking by blend, advantageously form high-strength gel.In vegetable fish meat is processed, along with vegetable addition increases, vegetable flavor is more obvious, but the addition of vegetable reduces protein content in minced fish, is unfavorable for that surimi product maintains good gel strength.And the reduction of gel strength is easily caused surimi product and produces the problems such as organoleptic attribute is deteriorated, mouthfeel is not good in frying course.Zhao Yongjuan etc. (" vegetable addition manner and the addition impact on fish vegetable biscuit quality ", science is breeded fish, 01st phase in 2014,75-78 page) have studied several different vegetable addition manner and adding proportion fish cake organoleptic quality and matter structure are affected, show organize loose, difficult forming, coarse mouthfeel in various degree found that vegetable addition height is easily caused vegetable biscuit.More about the report improving surimi product gel strength, such as microwave method, thermoplastic extrusion method, ozonization etc..But microwave heating exists the uneven problem being easily generated hot localised points of heating, thermoplastic extrusion method is likely to and heat-labile vitamin can be produced loss in various degree, the strong oxidizing property destructible chlorophyll of ozone.Ultrasound wave is a kind of physical energy form, and ultrasound wave propagation in media as well can cause cavitation, produces instantaneous high-temperature and high pressure in liquid local, causes physics and chemical effect, is widely used to the processes such as effective ingredients in plant extracts, the structure of matter is modified.Research shows, the functional characteristic of protein is produced impact by ultrasound wave, as improved through ultrasonic Treatment protein apparent decrease in viscosity, dissolubility, promotes protein unfolding, is conducive to different proteins intermolecular interaction.
Superheat steam drying be one utilize superheated steam directly be dried material and contact dewatered drying mode.Superheated steam has the effect of sterilization.Low-pressure superheated steam dry technology is a new dry technology, can pass through to regulate different operating pressure, reduces baking temperature, pollution-free when having dry, suitable in heat-sensitive substance, can the advantage such as the original color, smell and taste of retaining food product, superior product quality as far as possible.At present, the dry of fruit and vegetable product it is widely used in.
Summary of the invention
It is an object of the invention to provide the processing method that a kind of instant vegetables minced fish facilitates goods, it with the addition of vegetable in the processing of surimi product, compensate for dietary fiber in the flesh of fish, the deficiency of the nutritional labeling such as vitamin and mineral, the gentle processing mode added by the collaborative TG enzyme of ultrasonic Treatment improves surimi product gel strength, keep product quality, adopt low-pressure superheated steam dry technology to carry out dehydration simultaneously, produce one and there is health care, there is again the instant surimi product of excellent flavor and eating mouth feel, a kind of new method is provided for surimi product processing.
For achieving the above object, the present invention adopts the following technical scheme that and realizes:
The processing method that a kind of instant vegetables minced fish facilitates goods, including pretreatment, adopts the step that meat, rinsing, predrainage, fine straining and dehydration, high pressure homogenize prepare vegetable homogenate, ultrasonic assistant blend, molding, ultrasonic assistant steaming and decocting ripening, low-pressure superheated steam dry, pack.
Specifically include following steps:
1) pretreatment: selection fresh fishes is raw material, is cleaned, is scaled, is decaptitated, is removed internal organs, and carried out secondary cleaning；
2) meat is adopted: use drum-type meat separator to carry out secondary pretreated fish and adopt meat；
3) rinsing: the flesh of fish under adopting is rinsed immediately；
4) predrainage: when non-squeezing, adopts roto-siofter to slough the moisture being attached to flesh of fish particle surface as far as possible and mechanicalness is contained in the moisture within flesh of fish granule；
5) fine straining and dehydration: with impurity such as the fish skin of remaining, fish spicule and broken bones in the strainer elimination flesh of fish, and make the temperature of the flesh of fish be maintained at less than 10 DEG C, then adopt spiral pressing dehydrator to carry out dehydration；
6) high pressure homogenize prepares vegetable homogenate: after vegetable cleaning, is mixed by weight 1:0.5 ~ 1 with water by vegetable, pulls an oar with beater, then by gained vegetable through high pressure Microfluidizer homogenizing, prepares vegetable homogenate；
7) ultrasonic assistant blend: blend is divided into empty arena, salt to beat and three phases is beaten in seasoning；Specifically beat 5 ~ 10min by first empty for the flesh of fish, add the Sal of flesh of fish weight 3%, continue blend 5 ~ 15min after supersound process 10 ~ 25min, add starch, soybean protein, vegetable homogenate, TG enzyme, it is eventually adding white sugar, monosodium glutamate and Fructus Piperis powder, fully cuts and mix 5 ~ 10min；
8) molding: the minced fish after blend is built in fish-meat ball making machine molding at 5min；
9) ultrasonic assistant steaming and decocting ripening: it is heat aging that the fish pill after molding carries out two-period form, namely prior to 40 ~ 45 DEG C of water bath processing 30min ~ 40min, and is aided with supersound process simultaneously, then then at 90 ~ 95 DEG C of water bath processing 30min ~ 40min；
10) low-pressure superheated steam dries: adopt low-pressure superheated steam dry technology that the fish pill after ripening is dried, and controls vacuum 0.07MPa ~ 0.10MPa, vapor (steam) temperature 60 DEG C ~ 75 DEG C, drying time 1h ~ 2h；
11) packaging: dried product press production specification weighing, and with seasoning bag, the common nitrogen gas packing of disposable tableware.
Described in step 3), rinsing is the clear water adding its weight 6 ~ 8 times in the flesh of fish, controlling water temperature is 4 ~ 10 DEG C, and pH value is 6.6 ~ 6.8, after repeating rinsing 3 ~ 4 times, the Sal adding its weight 0.1 ~ 0.2% in clear water is made into salt-free diet saline, then by the flesh of fish with eating saltless food saline rinse once.
Pressure during step 6) homogenizing is 100 ~ 150MPa.
In step 7), the addition of starch is the 8 ~ 10% of flesh of fish weight, the addition of soybean protein is the 5 ~ 10% of flesh of fish weight, the addition of vegetable homogenate is the 20 ~ 30% of flesh of fish weight, the addition of TG enzyme is the 0.3% ~ 0.5% of flesh of fish weight, the addition of white sugar is the 1 ~ 1.5% of flesh of fish weight, the addition of monosodium glutamate is the 1 ~ 1.5% of flesh of fish weight, and the addition of Fructus Piperis powder is the 0.2 ~ 0.5% of flesh of fish weight.
The power of supersound process described in step 7) and step 9) is 100 ~ 500W, frequency is 28KHz ~ 80KHz.
Described in step 11), seasoning bag includes any one or a few in seafood soup seasonings, black sesame powder, ground seaweed.
The instant vegetables minced fish that described processing method prepares facilitates goods to use 80-90 DEG C of brewed in hot water 5min after adding seasoning bag, is edible after rehydration.
The present invention has the great advantage that
(1) present invention adopts the physical means of extra high pressure homogenize that vegetable is carried out miniaturization process, the instantaneous high pressure of generation, shearing force in homogenizer, can thoroughly destroy the cellularity of vegetable, vegetable nutrient material and cellulose is made to discharge from cell wall, and reach nano-grade size, improve processing characteristics.Meanwhile, nano-cellulose and starch have the good compatibility, can give surimi product evenly mouthfeel.
(2) present invention adds vegetable homogenate in minced fish, compensate for the deficiency of dietary fiber in minced fish, give the nutrition that surimi product is more balanced, process generation nanoscale vegetable homogenate through homogenizing simultaneously and can be effectively improved product quality, after product drying, quality is crisp, without hard sense, tissue looseness, it is easy to rehydration.Adopt low-pressure superheated steam dry technology, it is to avoid the drawback of high temperature drying, and uniform drying, it is ensured that the local flavor of surimi product and nutrition.
(3) present invention adopts ultrasonic assistant blend, ultrasonic assistant steaming and decocting ripening, promotes minced fish gel.Utilize hyperacoustic cavitation effect to change protein molecular structure when blend, improve protein sulfhydryl content and surface hydrophobic, effectively improve the tissue morphology of minced fish simultaneously, collaborative interpolation TG enzyme, promote that TG enzyme-to-substrate is fully contacted, be conducive to protein generation covalent cross-linking or polymerization and this combination treatment method mild condition, not only can improve the gel strength of minced fish and can effectively keep the nutritional labeling in vegetable.When two-stage nitration heats, adopt ultrasonic assistant heating be conducive to uniformly transferring of heat, make formed product evenly, quality finer and smoother.
(4) present invention is workable, and equipment requirements is not high, has expanded traditional surimi product processing approach, has been conducive to promoting food industry innovation and development.
Detailed description of the invention
The processing method that a kind of instant vegetables minced fish facilitates goods, including pretreatment, adopting the step that meat, rinsing, predrainage, fine straining and dehydration, high pressure homogenize prepare vegetable homogenate, ultrasonic assistant blend, molding, ultrasonic assistant steaming and decocting ripening, low-pressure superheated steam dry, pack, it specifically includes following steps:
1) pretreatment: selection fresh fishes is raw material, is cleaned, is scaled, is decaptitated, is removed internal organs, and carried out secondary cleaning；
2) meat is adopted: use drum-type meat separator to carry out secondary pretreated fish and adopt meat；
3) rinsing: the flesh of fish under adopting is rinsed immediately, namely in the flesh of fish, add the clear water of its weight 6 ~ 8 times, controlling water temperature is 4 ~ 10 DEG C, pH value is 6.6 ~ 6.8, after repeating rinsing 3 ~ 4 times, the Sal adding its weight 0.1 ~ 0.2% in clear water is made into salt-free diet saline, then by the flesh of fish with eating saltless food saline rinse once；
4) predrainage: when non-squeezing, adopts roto-siofter to slough the moisture being attached to flesh of fish particle surface as far as possible and mechanicalness is contained in the moisture within flesh of fish granule；
5) fine straining and dehydration: with impurity such as the fish skin of remaining, fish spicule and broken bones in the strainer elimination flesh of fish, and make the temperature of the flesh of fish be maintained at less than 10 DEG C, then adopt spiral pressing dehydrator to carry out dehydration；
6) high pressure homogenize prepares vegetable homogenate: after vegetable cleaning, is mixed by weight 1:0.5 ~ 1 with water by vegetable, pulls an oar with beater, then by gained vegetable through 100 ~ 150MPa high pressure Microfluidizer homogenizing, prepares vegetable homogenate；
7) ultrasonic assistant blend: blend is divided into empty arena, salt to beat and three phases is beaten in seasoning；Specifically beat 5 ~ 10min by first empty for the flesh of fish, add the Sal of flesh of fish weight 3%, blend 5 ~ 15min is continued after supersound process (power is 100 ~ 500W, frequency is 28KHz ~ 80KHz) 10 ~ 25min, add the flesh of fish starch of weight 8 ~ 10%, 5 ~ 10% soybean protein, 20 ~ 30% vegetable homogenate, 0.3% ~ 0.5% TG enzyme, be eventually adding the flesh of fish white sugar of weight 1 ~ 1.5%, 1 ~ 1.5% monosodium glutamate and 0.2 ~ 0.5% Fructus Piperis powder, fully cut and mix 5 ~ 10min；
8) molding: the minced fish after blend is built in fish-meat ball making machine molding at 5min；
9) ultrasonic assistant steaming and decocting ripening: it is heat aging that the fish pill after molding carries out two-period form, namely prior to 40 ~ 45 DEG C of water bath processing 30min ~ 40min, and it is aided with supersound process (power is 100 ~ 500W, frequency is 28KHz ~ 80KHz) simultaneously, then then at 90 ~ 95 DEG C of water bath processing 30min ~ 40min；
10) low-pressure superheated steam dries: adopt low-pressure superheated steam dry technology that the fish pill after ripening is dried, and controls vacuum 0.07MPa ~ 0.10MPa, vapor (steam) temperature 60 DEG C ~ 75 DEG C, drying time 1h ~ 2h；
11) packaging: dried product is pressed production specification and weighs, and with seasoning bag, the common nitrogen gas packing of disposable tableware in plastic bowl；Described seasoning bag includes any one or a few in seafood soup seasonings, black sesame powder, ground seaweed.
The instant vegetables minced fish that described processing method prepares facilitates goods to use 80-90 DEG C of brewed in hot water 5min after adding seasoning bag, is edible after rehydration.
In order to make content of the present invention easily facilitate understanding, below in conjunction with detailed description of the invention, technical solutions according to the invention are described further, but the present invention is not limited only to this.
Embodiment 1
The processing method that a kind of instant vegetables minced fish facilitates goods, comprises the steps:
1) pretreatment: selection fresh fishes is raw material, is cleaned, is scaled, is decaptitated, is removed internal organs, and carried out secondary cleaning；
2) meat is adopted: use drum-type meat separator to carry out secondary pretreated fish and adopt meat；
3) rinsing: rinsed immediately by the flesh of fish under adopting, namely adds the clear water of its weight 6 times in the flesh of fish, and controlling water temperature is 4 DEG C, pH value is 6.6, after repeating rinsing 3 times, clear water adds the Sal of its weight 0.1% and is made into salt-free diet saline, then by the flesh of fish with eating saltless food saline rinse once；
4) predrainage: when non-squeezing, adopts roto-siofter to slough the moisture being attached to flesh of fish particle surface as far as possible and mechanicalness is contained in the moisture within flesh of fish granule；
5) fine straining and dehydration: with impurity such as the fish skin of remaining, fish spicule and broken bones in the strainer elimination flesh of fish, and make the temperature of the flesh of fish be maintained at less than 10 DEG C, then adopt spiral pressing dehydrator to carry out dehydration；
6) high pressure homogenize prepares vegetable homogenate: after vegetable cleaning, is mixed by weight 1:1 with water by vegetable, pulls an oar with beater, then by gained vegetable through 120MPa high pressure Microfluidizer homogenizing, prepares vegetable homogenate；
7) ultrasonic assistant blend: blend is divided into empty arena, salt to beat and three phases is beaten in seasoning；Specifically beat 8min by first empty for the flesh of fish, add the Sal of flesh of fish weight 3%, blend 15min is continued after supersound process (ultrasonic power is 150W, frequency is 40KHz) 10min, add the flesh of fish starch of weight 10%, 5% soybean protein, 20% vegetable homogenate, 0.3% TG enzyme, be eventually adding the flesh of fish white sugar of weight 1.5%, 1.5% monosodium glutamate and 0.5% Fructus Piperis powder, fully cut and mix 10min；；
8) molding: the minced fish after blend is built in fish-meat ball making machine molding at 5min；
9) ultrasonic assistant steaming and decocting ripening: it is heat aging that the fish pill after molding carries out two-period form, namely prior to 40 DEG C of water bath processing 30min, and is aided with supersound process (ultrasonic power is 100W, frequency is 80KHz), then then at 90 DEG C of water bath processing 40min simultaneously；
10) low-pressure superheated steam dries: adopt low-pressure superheated steam dry technology the fish pill after ripening is dried, control vacuum 0.07MPa, vapor (steam) temperature 65 DEG C, drying time 2h；
11) packaging: dried product is pressed production specification and weighs, and with Vegetable powder seasoning bag, the common nitrogen gas packing of disposable tableware in plastic bowl.
Embodiment 2
The processing method that a kind of instant vegetables minced fish facilitates goods, comprises the steps:
1) pretreatment: selection fresh fishes is raw material, is cleaned, is scaled, is decaptitated, is removed internal organs, and carried out secondary cleaning；
2) meat is adopted: use drum-type meat separator to carry out secondary pretreated fish and adopt meat；
3) rinsing: rinsed immediately by the flesh of fish under adopting, namely adds the clear water of its weight 8 times in the flesh of fish, and controlling water temperature is 6 DEG C, pH value is 6.8, after repeating rinsing 4 times, clear water adds the Sal of its weight 0.2% and is made into salt-free diet saline, then by the flesh of fish with eating saltless food saline rinse once；
4) predrainage: when non-squeezing, adopts roto-siofter to slough the moisture being attached to flesh of fish particle surface as far as possible and mechanicalness is contained in the moisture within flesh of fish granule；
5) fine straining and dehydration: with impurity such as the fish skin of remaining, fish spicule and broken bones in the strainer elimination flesh of fish, and make the temperature of the flesh of fish be maintained at less than 10 DEG C, then adopt spiral pressing dehydrator to carry out dehydration；
6) high pressure homogenize prepares vegetable homogenate: after vegetable cleaning, is mixed by weight 1:0.5 with water by vegetable, pulls an oar with beater, then by gained vegetable through 100MPa high pressure Microfluidizer homogenizing, prepares vegetable homogenate；
7) ultrasonic assistant blend: blend is divided into empty arena, salt to beat and three phases is beaten in seasoning；Specifically beat 10min by first empty for the flesh of fish, add the Sal of flesh of fish weight 3%, blend 10min is continued after supersound process (ultrasonic power is 100W, frequency is 80KHz) 25min, add the flesh of fish starch of weight 8%, 8% soybean protein, 25% vegetable homogenate, 0.4% TG enzyme, be eventually adding the flesh of fish white sugar of weight 1%, 1% monosodium glutamate and 0.2% Fructus Piperis powder, fully cut and mix 8min；；
8) molding: the minced fish after blend is built in fish-meat ball making machine molding at 5min；
9) ultrasonic assistant steaming and decocting ripening: it is heat aging that the fish pill after molding carries out two-period form, namely prior to 45 DEG C of water bath processing 40min, and is aided with supersound process (ultrasonic power is 150W, frequency is 60KHz), then then at 95 DEG C of water bath processing 30min simultaneously；
10) low-pressure superheated steam dries: adopt low-pressure superheated steam dry technology the fish pill after ripening is dried, control vacuum 0.08MPa, vapor (steam) temperature 75 DEG C, drying time 2h；
11) packaging: dried product is pressed production specification and weighs, and with ground seaweed seasoning bag, the common nitrogen gas packing of disposable tableware in plastic bowl.
Embodiment 3
The processing method that a kind of instant vegetables minced fish facilitates goods, comprises the steps:
1) pretreatment: selection fresh fishes is raw material, is cleaned, is scaled, is decaptitated, is removed internal organs, and carried out secondary cleaning；
2) meat is adopted: use drum-type meat separator to carry out secondary pretreated fish and adopt meat；
3) rinsing: rinsed immediately by the flesh of fish under adopting, namely adds the clear water of its weight 7 times in the flesh of fish, and controlling water temperature is 10 DEG C, pH value is 6.7, after repeating rinsing 4 times, clear water adds the Sal of its weight 0.1% and is made into salt-free diet saline, then by the flesh of fish with eating saltless food saline rinse once；
4) predrainage: when non-squeezing, adopts roto-siofter to slough the moisture being attached to flesh of fish particle surface as far as possible and mechanicalness is contained in the moisture within flesh of fish granule；
5) fine straining and dehydration: with impurity such as the fish skin of remaining, fish spicule and broken bones in the strainer elimination flesh of fish, and make the temperature of the flesh of fish be maintained at less than 10 DEG C, then adopt spiral pressing dehydrator to carry out dehydration；
6) high pressure homogenize prepares vegetable homogenate: after vegetable cleaning, is mixed by weight 1:0.8 with water by vegetable, pulls an oar with beater, then by gained vegetable through 150MPa high pressure Microfluidizer homogenizing, prepares vegetable homogenate；
7) ultrasonic assistant blend: blend is divided into empty arena, salt to beat and three phases is beaten in seasoning；Specifically beat 5min by first empty for the flesh of fish, add the Sal of flesh of fish weight 3%, blend 5min is continued after supersound process (ultrasonic power is 500W, frequency is 28KHz) 20min, add the flesh of fish starch of weight 9%, 10% soybean protein, 30% vegetable homogenate, 0.5% TG enzyme, be eventually adding the flesh of fish white sugar of weight 1.2%, 1.2% monosodium glutamate and 0.3% Fructus Piperis powder, fully cut and mix 5min；；
8) molding: the minced fish after blend is built in fish-meat ball making machine molding at 5min；
9) ultrasonic assistant steaming and decocting ripening: it is heat aging that the fish pill after molding carries out two-period form, namely prior to 42 DEG C of water bath processing 35min, and is aided with supersound process (ultrasonic power is 500W, frequency is 28KHz), then then at 92 DEG C of water bath processing 35min simultaneously；
10) low-pressure superheated steam dries: adopt low-pressure superheated steam dry technology the fish pill after ripening is dried, control vacuum 0.10MPa, vapor (steam) temperature 60 DEG C, drying time 1h；
11) packaging: dried product is pressed production specification and weighs, and with seafood powder seasoning bag, the common nitrogen gas packing of disposable tableware in plastic bowl.
Measuring respectively and adopt hot air drying (blank group 1) without ultrasonic Treatment, adopt the texture characteristic of hot air drying (blank group 2) and embodiment 1-3 gained vegetable fish meat through ultrasonic Treatment, extrude moisture and cellulose, VC content, its result is in Table 1.
Table 1
From table 1 result, the texture properties of vegetable fish meat prepared by the present invention is better, and nutrient content is higher, is that one has health care, has again the instant surimi product of excellent flavor and eating mouth feel.
The foregoing is only presently preferred embodiments of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to the covering scope of the present invention.
Claims (8)
1. the processing method that an instant vegetables minced fish facilitates goods, it is characterised in that: include pretreatment, adopt meat, rinsing, predrainage, fine straining and dehydration, high pressure homogenize prepare vegetable homogenate, ultrasonic assistant blend, molding, ultrasonic assistant steaming and decocting ripening, low-pressure superheated steam dry, pack step.
2. the processing method that instant vegetables minced fish facilitates goods according to claim 1, it is characterised in that: specifically include following steps:
1) pretreatment: selection fresh fishes is raw material, is cleaned, is scaled, is decaptitated, is removed internal organs, and carried out secondary cleaning；
2) meat is adopted: use drum-type meat separator to carry out secondary pretreated fish and adopt meat；
3) rinsing: the flesh of fish under adopting is rinsed immediately；
4) predrainage: when non-squeezing, adopts roto-siofter to slough the moisture being attached to flesh of fish particle surface as far as possible and mechanicalness is contained in the moisture within flesh of fish granule；
5) fine straining and dehydration: the impurity of remaining in oppressing with strainer elimination, and make the temperature of the flesh of fish be maintained at less than 10 DEG C, then adopt spiral pressing dehydrator to carry out dehydration；
6) high pressure homogenize prepares vegetable homogenate: after vegetable cleaning, is mixed by weight 1:0.5 ~ 1 with water by vegetable, pulls an oar with beater, then by gained vegetable through high pressure Microfluidizer homogenizing, prepares vegetable homogenate；
7) ultrasonic assistant blend: blend is divided into empty arena, salt to beat and three phases is beaten in seasoning, specifically beat 5 ~ 10min by first empty for the flesh of fish, add the Sal of flesh of fish weight 3%, blend 5 ~ 15min is continued after supersound process 10 ~ 25min, add starch, soybean protein, vegetable homogenate, TG enzyme, it is eventually adding white sugar, monosodium glutamate and Fructus Piperis powder, fully cuts and mix 5 ~ 10min；
8) molding: the minced fish after blend is built in fish-meat ball making machine molding at 5min；
9) ultrasonic assistant steaming and decocting ripening: it is heat aging that the fish pill after molding carries out two-period form, namely prior to 40 ~ 45 DEG C of water bath processing 30min ~ 40min, and is aided with supersound process simultaneously, then then at 90 ~ 95 DEG C of water bath processing 30min ~ 40min；
10) low-pressure superheated steam dries: adopt low-pressure superheated steam dry technology that the fish pill after ripening is dried, and controls vacuum 0.07MPa ~ 0.10MPa, vapor (steam) temperature 60 DEG C ~ 75 DEG C, drying time 1h ~ 2h；
11) packaging: dried product press production specification weighing, and with seasoning bag, the common nitrogen gas packing of disposable tableware.
3. the processing method that instant vegetables minced fish facilitates goods according to claim 2, it is characterized in that: described in step 3), rinsing is the clear water adding its weight 6 ~ 8 times in the flesh of fish, controlling water temperature is 4 ~ 10 DEG C, pH value is 6.6 ~ 6.8, after repeating rinsing 3 ~ 4 times, the Sal adding its weight 0.1 ~ 0.2% in clear water is made into salt-free diet saline, then by the flesh of fish with eating saltless food saline rinse once.
4. the processing method that instant vegetables minced fish facilitates goods according to claim 2, it is characterised in that: pressure during step 6) homogenizing is 100 ~ 150MPa.
5. the processing method that instant vegetables minced fish facilitates goods according to claim 2, it is characterized in that: in step 7), the addition of starch is the 8 ~ 10% of flesh of fish weight, the addition of soybean protein is the 5 ~ 10% of flesh of fish weight, the addition of vegetable homogenate is the 20 ~ 30% of flesh of fish weight, the addition of TG enzyme is the 0.3% ~ 0.5% of flesh of fish weight, the addition of white sugar is the 1 ~ 1.5% of flesh of fish weight, the addition of monosodium glutamate is the 1 ~ 1.5% of flesh of fish weight, and the addition of Fructus Piperis powder is the 0.2 ~ 0.5% of flesh of fish weight.
6. the processing method that instant vegetables minced fish facilitates goods according to claim 2, it is characterised in that: the power of step 7) and supersound process described in step 9) is 100 ~ 500W, frequency is 28KHz ~ 80KHz.
7. the processing method that instant vegetables minced fish facilitates goods according to claim 2, it is characterised in that: described in step 11), seasoning bag includes any one or a few in seafood soup seasonings, black sesame powder, ground seaweed.
8. the instant vegetables minced fish that a processing method as claimed in claim 1 or 2 prepares facilitates goods, it is characterised in that: it is added into after seasoning bag with 80-90 DEG C of brewed in hot water 5min, edible after rehydration.
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| CN106261989A (en) * | 2016-10-13 | 2017-01-04 | 福建安井食品股份有限公司 | A kind of microwave steam combination surimi product process equipment |
| CN107334092A (en) * | 2017-08-03 | 2017-11-10 | 宿松县玖索科技信息有限公司 | A kind of long tail anchovy young pilose antler and its product |
| CN111557416A (en) * | 2020-04-08 | 2020-08-21 | 上海海洋大学 | barley-Ruoye fish preserved fruit and preparation method thereof |
| CN111938106A (en) * | 2020-08-17 | 2020-11-17 | 大连工业大学 | Method for preparing functional fish leisure food through 3D printing |
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| CN111557416A (en) * | 2020-04-08 | 2020-08-21 | 上海海洋大学 | barley-Ruoye fish preserved fruit and preparation method thereof |
| CN111938106A (en) * | 2020-08-17 | 2020-11-17 | 大连工业大学 | Method for preparing functional fish leisure food through 3D printing |
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Application publication date: 20160720 |