CN105995644A - Processing method of liquid-smoked procypris mera - Google Patents
Processing method of liquid-smoked procypris mera Download PDFInfo
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- CN105995644A CN105995644A CN201610330938.9A CN201610330938A CN105995644A CN 105995644 A CN105995644 A CN 105995644A CN 201610330938 A CN201610330938 A CN 201610330938A CN 105995644 A CN105995644 A CN 105995644A
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Abstract
The invention discloses a processing method of liquid-smoked procypris mera and belongs to the technical field of processing of aquatic products. The processing method comprises the following steps: (1) treatment of fish serving as a raw material; (2) liquid smoking; (3) boiling; (4) drying; (5) packaging. The procypris mera is processed with a liquid smoking method instead of a traditional smoking method, the attractive smoked color and fragrance can be obtained, and the functions of resisting bacteria, resisting oxidation and prolonging the guarantee period are realized; with the adoption of the smoking process, nutrients of the procypris mera are seldom damaged, processing is easy, time is saved, the efficiency is improved, the flavor of the product is good, and the liquid-smoked procypris mera has a golden color and a strong smoking flavor, is safe to take due to the fact that the content of residual BaP (benzopyrene) is lower than a national tolerance limit, and is very characteristic.
Description
Technical field
The processing method that the present invention relates to a kind of fumersion Hehua fish, belongs to technical field of aquatic product processing.
Background technology
Hehua fish, spends crow Cyprinus carpio also known as standing grain flower Cyprinus carpio, standing grain, because it is gained the name as food with Oryza sativa L. fallen flowers, belongs to China
One of high-quality Freshwater Fish of indigenous strains.Have that feeding habits are miscellaneous, growth is fast, premunition and reproductive capacity strong etc.
Feature, its build is short and fertile, body weight 50～250g, and whole body is puce, squama is thin, skin is thin, the flesh of fish is many
Thorn is less, fine and tender taste is fresh and sweet, bone is soft without fishy smell, rich in multiple unsaturated fatty acid, nutritious.
Hehua fish is set to " imperial palace tribute " and enjoys great prestige both at home and abroad by qianlong years, and in recent years, Hehua fish is supported
Grow industry and processing industry achieves quickly development, develop to scale and industrialization direction.
Smoking Technology is a kind of traditional process technology, and smoked products is because of its golden yellow color, and local flavor is tempting,
The most extremely favor of consumer.But, in recent years about benzopyrene in smoked foods (BaP) content
The report exceeded standard gets more and more, and the carcinogen that benzopyrene is well recognized as, it produces significant damage to health.
Although smoked products taste flavor is extensively liked, but carcinogenic generation during smoking because of it, make
Obtaining sootiness smoking food to be difficult to extensively be eaten as quickly consumption food, in smoking process, some must ammonia
Base acid can go to pot, unstable product quality, it is difficult to realizes commercial running and produces continuously.Current cured Hehua fish
Form with tradition sootiness processes, health is had potential hazard, has had a strong impact on product in market
On competitiveness.Fumersion method is a kind of method substituting gas smoke curing food with Fumigating flavor.
Fumigating flavor has the same color and luster of timber sootiness and flavor characteristics, it be by wood grain, timber and
The controlled burnings such as wood flour and produce, then condense with water, remove ash and tar by deposition,
Leave behind the benign species such as organic acid, phenolic compound and carbonyl compound, do not contain or seldom have containing poisonous
Pest matter.Fumersion method not only reduces the pollution of poisonous and harmful element, and can control accurately and efficiently to smoke
Process processed, shortens smoking cycle.
Compared with traditional fumigation, there is use simple, convenient, natural, tradition sootiness can be kept
Fragrance and color and luster, extend the shelf-life of product, smoke that speed is fast, efficiency is high, it is possible to realizes producing continuously
The advantages such as operation, reduces production cost, constant product quality, fumersion technology is quilt in animal product is processed
Extensively application.
Summary of the invention
Present invention aim to address the deficiencies in the prior art, it is provided that the processing side of a kind of fumersion Hehua fish
Method.Fumersion Hehua fish product benzopyrene (BaP) content using the processing method of the present invention to obtain is less than
National standard, it is easy to accomplish commercial running produces continuously, had not only retained smoked flavor but also edible safety.
The technical scheme is that the processing side of a kind of fumersion Hehua fish
Method, comprises the steps:
(1) raw material fish processes: is placed in clear water cultivation 1～2 day after being cleaned by fresh and alive Hehua fish, pulls out
Hehua fish cuts open and kills, gills and the gill, by Hehua fish along being slit longitudinally into two halves, cleaning up, drain the water
Point, Hehua fish after being processed also is weighed；
(2) fumersion: the Hehua fish after the process obtain step (1), is immersed in mass concentration 3～5%
Smoke solution aqueous solution in, in 5～10 DEG C of fumersion 0.5～1h, obtain the Hehua fish after fumersion；
(3) essence is boiled: the Hehua fish after the fumersion obtain step (2), puts in clear water pot, with 120～
The firepower of 150 DEG C, be cooked into sixty percent ripe time, add mass concentration 4～the baste of 5%, and stir gently,
To ninety percent ripe time take the dish out of the pot, obtain the Hehua fish after essence is boiled；
(4) it is dried: the Hehua fish after the essence that step (3) obtains is boiled, is dried under vacuum to step (1)
40～50% of Hehua fish weight after described process, obtain dried Hehua fish；
(5) packaging: dried Hehua fish step (4) obtained, is vacuum-packed, to obtain final product
To described fumersion Hehua fish.
The present invention uses fumersion method to substitute conventional smoke fumigation and is processed Hehua fish, can not only obtain tempting
Sootiness color and luster and fragrance, and the effect played antibacterial antioxidation, extend the shelf life, used is smoked
Technique processed to Hehua fish nutritional labeling destroy little, be prone to processing, time-consuming, improve efficiency, product wind
Taste is good, golden yellow color, and smoke is strong, and benzopyrene (BaP) residual quantity is less than country's limit standard,
Edible safety, great characteristic.
On the basis of technique scheme, the present invention can also do following improvement.
Further, smoke solution described in step (2), is with natural plants as raw material, purifies through dry distilling
Refine and form.
Use and above-mentioned further provide the benefit that: the raw material of smoke solution is natural plants, originates pure,
Without any preservative, it is ensured that the quality safety of finished product Hehua fish.
Further, described natural plants is Ziziphi Spinosae trees, the Fructus Jujubae of 40% that mass percent is respectively 30%
Trees and the mixture of Fructus Citri tangerinae trees of 30%.
Use and above-mentioned further provide the benefit that: Ziziphi Spinosae trees, jujube tree wood and Fructus Citri tangerinae trees these three
The mixture of natural plants as raw material, can make Hehua fish smoking color gloss, meat closely, good springiness,
Smoke is strong.
Further, step (3) described baste is the fennel being respectively 0.1～0.5% containing mass percent
The acid pepper jar water of the Rhizoma Zingiberis powder of the Sal of Herba Pelargonii Graveolentis, 5～6%, 2～3%, 5～10% and 80.5～87.9%
The mixed aqueous solution of water.
Use and above-mentioned further provide the benefit that: above-mentioned baste contains natural antibacterial ingredient, thus protects
Demonstrate,prove the anti-oxidation function of finished product Hehua fish, extend the shelf-life.
Further, the described dry equipment of step (4) is electric heating constant-temperature blowing drying box, dry temperature
Degree is 60～70 DEG C, and the time is 3～4h.
Use and above-mentioned further provide the benefit that: the baking temperature of above-mentioned drying equipment can be avoided adding
During work, the aminoacid of some in protein wrecks loss.
Beneficial effects of the present invention:
(1) present invention uses fumersion method replacement conventional smoke fumigation to be processed Hehua fish, can not only obtain
Tempting sootiness color and luster and fragrance, and the effect played antibacterial antioxidation, extend the shelf life, adopted
Smoking technique to Hehua fish nutritional labeling destroy little, be prone to processing, time-consuming, improve efficiency,
Product special flavour is good, golden yellow color, and smoke is strong, and benzopyrene residual quantity is less than country's limit standard, food
By safety, great characteristic.
(2) processing method of the present invention is simple, wide market, is suitable for large-scale production.
Detailed description of the invention
Being described principle and the feature of the present invention below in conjunction with specific embodiment, example is served only for
Explain the present invention, be not intended to limit the scope of the present invention.
Embodiment 1:
The processing method of a kind of fumersion Hehua fish of the present embodiment, comprises the steps:
(1) raw material fish processes: is placed in clear water cultivation 1 day after being cleaned by fresh and alive Hehua fish, pulls standing grain out
Percocypris pingi (Tchang) cuts open and kills, gills and the gill, by Hehua fish along being slit longitudinally into two halves, cleaning up, drain away the water,
Hehua fish after being processed also is weighed as 1kg；
(2) fumersion: the Hehua fish after the process obtain step (1), is immersed in mass concentration 3%
In smoke solution aqueous solution, in 5 DEG C of fumersion 1h, obtain the Hehua fish after fumersion, wherein said smoke solution,
It is Fructus Citri tangerinae trees mixed being respectively the Ziziphi Spinosae trees of 30%, the jujube tree wood of 40% and 30% with mass percent
Compound is raw material, forms through dry distilling purification；
(3) essence is boiled: the Hehua fish after the fumersion obtain step (2), puts in clear water pot, with 140 DEG C
Firepower, be cooked into sixty percent ripe time, add the baste of mass concentration 4%, and stir gently, to ninety percent
Taking the dish out of the pot time ripe, obtain the Hehua fish after essence is boiled, wherein said baste is to be respectively containing mass percent
Fructus Foeniculi leaf, the Sal of 6%, the Rhizoma Zingiberis powder of 3%, the acid pepper jar water of 10% and the mixing of 80.5% water of 0.5%
Aqueous solution；
(4) it is dried: the Hehua fish after the essence that step (3) obtains is boiled, is placed in electric heating constant temperature air blast and does
Dry case, vacuum drying temperature is 60 DEG C, and the time is 4h, is dried to 0.45kg, obtains dried
Hehua fish；
(5) packaging: dried Hehua fish step (4) obtained, is vacuum-packed, to obtain final product
To described fumersion Hehua fish.
Being detected by fumersion Hehua fish obtained above, concrete outcome is as shown in table 1:
Table 1 fumersion Hehua fish Product quality and safety evaluation result
In fumersion Hehua fish of the present invention, the content of benzopyrene (BaP) is 0.35 μ g/kg, far below food
Threshold limit values standard 5 μ g/kg.It addition, the fumersion technique of the present invention is little to Hehua fish nutritional labeling destruction,
Extend the shelf life, Hehua fish delicious flavour, fine and tender taste, golden yellow color, great characteristic.
Embodiment 2:
The processing method of a kind of fumersion Hehua fish of the present embodiment, comprises the steps:
(1) raw material fish processes: is placed in clear water cultivation 1.5 days after being cleaned by fresh and alive Hehua fish, pulls out
Hehua fish cuts open and kills, gills and the gill, by Hehua fish along being slit longitudinally into two halves, cleaning up, drain the water
Point, Hehua fish after being processed also is weighed as 1.2kg；
(2) fumersion: the Hehua fish after the process obtain step (1), is immersed in mass concentration 3%
In smoke solution aqueous solution, in 5 DEG C of fumersion 1h, obtain the Hehua fish after fumersion, wherein said smoke solution,
It is Fructus Citri tangerinae trees mixed being respectively the Ziziphi Spinosae trees of 30%, the jujube tree wood of 40% and 30% with mass percent
Compound is raw material, forms through dry distilling purification；
(3) essence is boiled: the Hehua fish after the fumersion obtain step (2), puts in clear water pot, with 130 DEG C
Firepower, be cooked into sixty percent ripe time, add the baste of mass concentration 4%, and stir gently, to ninety percent
Taking the dish out of the pot time ripe, obtain the Hehua fish after essence is boiled, wherein said baste is to be respectively containing mass percent
Fructus Foeniculi leaf, the Sal of 5.5%, the Rhizoma Zingiberis powder of 2.5%, the acid pepper jar water of 7.5% and 84.2% water of 0.3%
Mixed aqueous solution；
(4) it is dried: the Hehua fish after the essence that step (3) obtains is boiled, is placed in electric heating constant temperature air blast and does
Dry case, vacuum drying temperature is 65 DEG C, and the time is 3.5h, is dried to 0.58kg, obtains dried
Hehua fish；
(5) packaging: dried Hehua fish step (4) obtained, is vacuum-packed, to obtain final product
To described fumersion Hehua fish.
Embodiment 3:
The processing method of a kind of fumersion Hehua fish of the present embodiment, comprises the steps:
(1) raw material fish processes: is placed in clear water cultivation 2 days after being cleaned by fresh and alive Hehua fish, pulls standing grain out
Percocypris pingi (Tchang) cuts open and kills, gills and the gill, by Hehua fish along being slit longitudinally into two halves, cleaning up, drain away the water,
Hehua fish after being processed also is weighed as 1.5kg；
(2) fumersion: the Hehua fish after the process obtain step (1), is immersed in mass concentration 3%
In smoke solution aqueous solution, in 5 DEG C of fumersion 1h, obtain the Hehua fish after fumersion, wherein said smoke solution,
It is Fructus Citri tangerinae trees mixed being respectively the Ziziphi Spinosae trees of 30%, the jujube tree wood of 40% and 30% with mass percent
Compound is raw material, forms through dry distilling purification；
(3) Hehua fish after essence boils fumersion step (2) obtained, puts in clear water pot, with 150 DEG C
Firepower, be cooked into sixty percent ripe time, add the baste of mass concentration 5%, and stir gently, to ninety percent
Taking the dish out of the pot time ripe, obtain the Hehua fish after essence is boiled, wherein said baste is to be respectively containing mass percent
Fructus Foeniculi leaf, the Sal of 5%, the Rhizoma Zingiberis powder of 2%, the acid pepper jar water of 5% and the mixing of 87.9% water of 0.1%
Aqueous solution；
(4) it is dried: the Hehua fish after the essence that step (3) obtains is boiled, is placed in electric heating constant temperature air blast and does
Dry case, vacuum drying temperature is 70 DEG C, and the time is 3h, is dried to 0.7kg, obtains dried standing grain
Percocypris pingi (Tchang)；
(5) packaging: dried Hehua fish step (4) obtained, is vacuum-packed, to obtain final product
To described fumersion Hehua fish.
Contrast test
Fumersion Hehua fish obtained above and tradition sootiness Hehua fish product are detected, fumersion Hehua fish
Benzopyrene (BaP) content is less than national standard (5 μ g/kg), tradition sootiness Hehua fish benzopyrene (BaP)
Content overproof, concrete outcome is as shown in table 2:
Table 2 fumersion Hehua fish and tradition sootiness Hehua fish quality safety evaluation result
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all in the present invention
Spirit and principle within, any modification, equivalent substitution and improvement etc. made, should be included in this
Within bright protection domain.
Claims (4)
1. the processing method of a fumersion Hehua fish, it is characterised in that comprise the steps:
(1) raw material fish processes: is placed in clear water cultivation 1～2 day after being cleaned by fresh and alive Hehua fish, pulls out
Hehua fish cuts open and kills, gills and the gill, by Hehua fish along being slit longitudinally into two halves, cleaning up, drain the water
Point, Hehua fish after being processed also is weighed；
(2) fumersion: the Hehua fish after the process obtain step (1), is immersed in mass concentration 3～5%
Smoke solution aqueous solution in, in 5～10 DEG C of fumersion 0.5～1h, obtain the Hehua fish after fumersion；
(3) essence is boiled: the Hehua fish after the fumersion obtain step (2), puts in clear water pot, with 140～
The firepower of 160 DEG C, be cooked into sixty percent ripe time, add mass concentration 4～the baste of 5%, and stir gently,
To ninety percent ripe time take the dish out of the pot, obtain the Hehua fish after essence is boiled；
(4) it is dried: the Hehua fish after the essence that step (3) obtains is boiled, is dried under vacuum to step (1)
40～50% of Hehua fish weight after described process, obtain dried Hehua fish；
(5) packaging: dried Hehua fish step (4) obtained, is vacuum-packed, to obtain final product
To described fumersion Hehua fish.
The processing method of a kind of fumersion Hehua fish the most according to claim 1, it is characterised in that
Smoke solution described in step (2), is with natural plants as raw material, forms through dry distilling purification.
The processing method of a kind of fumersion Hehua fish the most according to claim 2, it is characterised in that
Described natural plants is that mass percent is respectively the Ziziphi Spinosae trees of 30%, the jujube tree wood of 40% and the Fructus Citri tangerinae of 30%
The mixture of subtree wood.
4. according to the processing method of a kind of fumersion Hehua fish described in any one of claims 1 to 3, its
Being characterised by, step (3) described baste is the Fructus Foeniculi being respectively 0.1～0.5% containing mass percent
The acid pepper jar water of the Rhizoma Zingiberis powder of the Sal of Herba Pelargonii Graveolentis, 5～6%, 2～3%, 5～10% and 80.5～87.9%
The mixed aqueous solution of water.
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| CN201610330938.9A CN105995644A (en) | 2016-05-18 | 2016-05-18 | Processing method of liquid-smoked procypris mera |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107028107A (en) * | 2017-03-21 | 2017-08-11 | 广西师范大学 | A kind of liquid smokes the preparation method of bacon can |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102805142A (en) * | 2012-08-10 | 2012-12-05 | 山东东方海洋科技股份有限公司 | Preparation method of liquid smoked fish soft cans |
| CN103783571A (en) * | 2012-10-26 | 2014-05-14 | 林侑岑 | Liquid-smoking tilapia fillet processing method |
| CN104432247A (en) * | 2014-12-24 | 2015-03-25 | 文川 | Method for preparing liquid-smoked fish product |
-
2016
- 2016-05-18 CN CN201610330938.9A patent/CN105995644A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102805142A (en) * | 2012-08-10 | 2012-12-05 | 山东东方海洋科技股份有限公司 | Preparation method of liquid smoked fish soft cans |
| CN103783571A (en) * | 2012-10-26 | 2014-05-14 | 林侑岑 | Liquid-smoking tilapia fillet processing method |
| CN104432247A (en) * | 2014-12-24 | 2015-03-25 | 文川 | Method for preparing liquid-smoked fish product |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107028107A (en) * | 2017-03-21 | 2017-08-11 | 广西师范大学 | A kind of liquid smokes the preparation method of bacon can |
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Application publication date: 20161012 |