CN106036767A - Processing technology of katsuwonus pelamis essences - Google Patents
Processing technology of katsuwonus pelamis essences Download PDFInfo
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- CN106036767A CN106036767A CN201610367211.8A CN201610367211A CN106036767A CN 106036767 A CN106036767 A CN 106036767A CN 201610367211 A CN201610367211 A CN 201610367211A CN 106036767 A CN106036767 A CN 106036767A
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- wooden fish
- katsuwonus pelamis
- granules
- katsuwonus
- pelamis
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- 238000005516 engineering process Methods 0.000 title abstract description 5
- 241000269819 Katsuwonus pelamis Species 0.000 title abstract 18
- 239000000686 essence Substances 0.000 title abstract 4
- 239000000843 powder Substances 0.000 claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 238000004806 packaging method and process Methods 0.000 claims abstract description 21
- 238000005303 weighing Methods 0.000 claims abstract description 12
- 238000001514 detection method Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 102100025721 Cytosolic carboxypeptidase 2 Human genes 0.000 claims abstract description 6
- 101000932634 Homo sapiens Cytosolic carboxypeptidase 2 Proteins 0.000 claims abstract description 6
- 101001033011 Mus musculus Granzyme C Proteins 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 6
- 238000007602 hot air drying Methods 0.000 claims abstract description 6
- 239000002184 metal Substances 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 241000251468 Actinopterygii Species 0.000 claims description 100
- 238000000034 method Methods 0.000 claims description 52
- 238000012856 packing Methods 0.000 claims description 12
- 101710155594 Coiled-coil domain-containing protein 115 Proteins 0.000 claims description 5
- 102100035027 Cytosolic carboxypeptidase 1 Human genes 0.000 claims description 5
- 102100025698 Cytosolic carboxypeptidase 4 Human genes 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 101000932590 Homo sapiens Cytosolic carboxypeptidase 4 Proteins 0.000 claims description 5
- 229920002774 Maltodextrin Polymers 0.000 claims description 5
- 239000005913 Maltodextrin Substances 0.000 claims description 5
- 101001033003 Mus musculus Granzyme F Proteins 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 claims description 5
- 229940035034 maltodextrin Drugs 0.000 claims description 5
- 238000012946 outsourcing Methods 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000002023 wood Substances 0.000 claims description 2
- 235000013339 cereals Nutrition 0.000 claims 7
- 235000013360 fish flour Nutrition 0.000 claims 1
- 238000003860 storage Methods 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 5
- 150000001412 amines Chemical class 0.000 abstract description 3
- 230000000035 biogenic effect Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000002045 lasting effect Effects 0.000 abstract description 2
- 239000008187 granular material Substances 0.000 abstract 10
- 238000007689 inspection Methods 0.000 abstract 2
- 239000000463 material Substances 0.000 abstract 2
- 238000002156 mixing Methods 0.000 abstract 2
- 238000012216 screening Methods 0.000 abstract 1
- 241000962514 Alosa chrysochloris Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000000796 flavoring agent Chemical class 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 206010028980 Neoplasm Diseases 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 241000353200 Microcanthus strigatus Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a processing technology of katsuwonus pelamis essences. The processing technology comprises the following steps: raw material katsuwonus pelamis is subjected to CCP1 (Critical Control Point 1) acceptance, then the raw materials are subjected to material blending, after the material blending is finished, water is added, stirring is conducted, after the katsuwonus pelamis is stirred evenly, the stirred katsuwonus pelamis is put into a granulator to be granulated, and the katsuwonus pelamis granules are subjected to hot air drying at a drying temperature of 55 DEG C-70 DEG C and for a drying time of 6-15 hours for standby applications; the obtained katsuwonus pelamis granules are subjected to screening to screen out the katsuwonus pelamis granules with the same diameter sizes, the screened katsuwonus pelamis granules are put into a weighing machine for weighing and packaging; the packaged katsuwonus pelamis granules are subjected to metal detection, at the same time, the treated katsuwonus pelamis granules are subjected to internal packaging inspection and acceptance CCP2, and after the completion, the katsuwonus pelamis granules are subjected to outer packaging; and the katsuwonus pelamis granules inspected to be qualified are subjected to outer packaging, after the packaging is finished, the packaged katsuwonus pelamis granules are put into a storage, the stored katsuwonus pelamis granules leave a factory and are loaded and transported, and then the katsuwonus pelamis powder is accepted to conduct outer packaging inspection and acceptance. Beneficial effects are as follows: the prepared katsuwonus pelamis essences by the processing technology of the katsuwonus pelamis essences are fresh and mellow in tastes, mellow and lasting in tastes, low in contents of biogenic amines, and good in food safety.
Description
Technical field
The present invention relates to a kind of work flow technique, the work flow technique of a kind of wooden fish essence, belong to food and add
Work technique applied technical field.
Background technology
Along with the raising of people's quality of life, people are more and more higher to the requirement of food, and wooden fish essence has another name called Skipjack essence, Microcanthus strigatus
Essence, is with skipjack meal, Skipjack hot water extract, enzyme hydrolysis Skipjack egg albumen powder and multiple delicious amino acid, flavour nucleotide, ASP
The particulate flavouring that flavouring factor etc. are main component, wooden fish essence is a kind of auxotype delicate flavour sauce, for light brown, in
Grain, has seafood taste and the fragrance of uniqueness, is widely used in Japanese and Korean cooking and bakery etc..And wooden fish essence has bright, strong
Brain, the liver benefiting, spleen invigorating, beauty care, presses down effect of the anti-tumor of cancer and supplementary body trace element and protein, cancer resistance and reduction
The effect of Blood Cholesterol, improves blood and liver fat effect, applicable children and youth, old man, professional population, therefore,
Wooden fish essence has the most replaceable effect in the market.And current wooden fish polish flow process is complicated, the wood processed
Milt is uneven, and mouthfeel is not all right, and the holding time is the longest, and can not realize production line balance.Therefore, propose for the problems referred to above
A kind of work flow technique of wooden fish essence.
Summary of the invention
The purpose of the present invention is that the work flow technique providing a kind of wooden fish essence in order to solve the problems referred to above.
The present invention is achieved through the following technical solutions above-mentioned purpose, the work flow technique of a kind of wooden fish essence, described in add
Work flow process comprises the steps:
(1) process of wooden fish powder, carries out dispensing after raw material fish accepts CCP1, and dispensing adds water after completing and is stirred,
Stir to be placed in comminutor and carry out pelletize process, wooden fish grain is carried out hot air drying, baking temperature 55 DEG C-70 DEG C, is dried
Time, 6-15h was standby；
(2) packaging of wooden fish grain, screens the wooden fish grain obtained according to step (1), filters out same diameter big
Little being placed in weighing apparatus carries out packaging of weighing；
(3) detection of wooden fish grain, will carry out metal detection according to step (2) packaged wooden fish grain, meanwhile carry out
Interior bag checks and accepts CCP2, outside completing to carry out afterwards；
(4) outer package of wooden fish grain, by according to step (3) detect qualified after wooden fish grain carry out outer package, packaging completes
After carry out putting in storage, shipment of dispatching from the factory is arrived the acceptance of wooden fish powder again and is carried out outsourcing examination.
Preferential, the dispensing of described step (1) wooden fish powder is glucose 300g, maltodextrin 400g, soluble starch
500g-1000g, and the mass ratio of described wooden fish powder and dispensing is 1:1.5 to 1:2.
Preferential, being dried through CCP4 process of described step (1) wooden fish powder.
Preferential, in described step (1), the process of wooden fish powder adds water in whipping process, and water is 1 with the mass ratio of wooden fish powder:
10-1:20。
Preferential, it is cooled to 10 DEG C-20 DEG C uses after boiled to 100 DEG C of the water used in described step (1).
Preferential, described inner packing 100g-300g is one bag and packs, outer package be the 5-8 bag of inner packing be one group.
The invention has the beneficial effects as follows: work flow technique inner packing 100g-300g of this kind of wooden fish essence is one bag and carries out
Packaging, outer package be the 5-8 bag of inner packing be one group, make wooden fish essence store the time long, the process of wooden fish powder adds water whipping process
In, water is 1:10-1:20 with the mass ratio of wooden fish powder, makes the moisture Control within wooden fish essence good, and wooden fish essence product odour is fresh
And dense, taste pure and and sense of taste lasting, Content of Biogenic Amines is low, and foodsafety is good, detects through CCP repeatedly, safety
Property is higher, has good economic benefit and social benefit, is suitable for promoting the use of.
Accompanying drawing explanation
Fig. 1 is the process chart of the present invention.
Detailed description of the invention
Below in conjunction with the accompanying drawing in the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried out clear, complete
Describe, it is clear that described embodiment is only a part of embodiment of the present invention rather than whole embodiments wholely.Based on
Embodiment in the present invention, it is every other that those of ordinary skill in the art are obtained under not making creative work premise
Embodiment, broadly falls into the scope of protection of the invention.
Embodiment one:
The work flow technique of a kind of wooden fish essence, described work flow technique comprises the steps:
(1) process of wooden fish powder, carries out dispensing after raw material fish accepts CCP1, and dispensing adds water after completing and is stirred,
Stir to be placed in comminutor and carry out pelletize process, wooden fish grain is carried out hot air drying, baking temperature 55 DEG C, drying time 6h
Standby；
(2) packaging of wooden fish grain, screens the wooden fish grain obtained according to step (1), filters out same diameter big
Little being placed in weighing apparatus carries out packaging of weighing；
(3) detection of wooden fish grain, will carry out metal detection according to step (2) packaged wooden fish grain, meanwhile carry out
Interior bag checks and accepts CCP2, outside completing to carry out afterwards；
(4) outer package of wooden fish grain, by according to step (3) detect qualified after wooden fish grain carry out outer package, packaging completes
After carry out putting in storage, shipment of dispatching from the factory is arrived the acceptance of wooden fish powder again and is carried out outsourcing examination.
The dispensing of described step (1) wooden fish powder is glucose 300g, maltodextrin 400g, soluble starch 500g, and institute
The mass ratio stating wooden fish powder and dispensing is 1:1.5.
Being dried through CCP4 process of described step (1) wooden fish powder.
In described step (1), the process of wooden fish powder adds water in whipping process, and water is 1:10 with the mass ratio of wooden fish powder.
It is cooled to 10 DEG C-20 DEG C uses after boiled to 100 DEG C of the water used in described step (1).
Described inner packing 100g is one bag and packs, outer package be 5 bags of inner packing be one group.
Embodiment two:
The work flow technique of a kind of wooden fish essence, described work flow technique comprises the steps:
(1) process of wooden fish powder, carries out dispensing after raw material fish accepts CCP1, and dispensing adds water after completing and is stirred,
Stir to be placed in comminutor and carry out pelletize process, wooden fish grain is carried out hot air drying, baking temperature 70 DEG C, drying time
15h is standby；
(2) packaging of wooden fish grain, screens the wooden fish grain obtained according to step (1), filters out same diameter big
Little being placed in weighing apparatus carries out packaging of weighing；
(3) detection of wooden fish grain, will carry out metal detection according to step (2) packaged wooden fish grain, meanwhile carry out
Interior bag checks and accepts CCP2, outside completing to carry out afterwards；
(4) outer package of wooden fish grain, by according to step (3) detect qualified after wooden fish grain carry out outer package, packaging completes
After carry out putting in storage, shipment of dispatching from the factory is arrived the acceptance of wooden fish powder again and is carried out outsourcing examination.
The dispensing of described step (1) wooden fish powder is glucose 300g, maltodextrin 400g, soluble starch 1000g, and institute
The mass ratio stating wooden fish powder and dispensing is 1:2.
Being dried through CCP4 process of described step (1) wooden fish powder.
In described step (1), the process of wooden fish powder adds water in whipping process, and water is 1:20 with the mass ratio of wooden fish powder.
It is cooled to 10 DEG C-20 DEG C uses after boiled to 100 DEG C of the water used in described step (1).
Described inner packing 300g is one bag and packs, outer package be 8 bags of inner packing be one group.
Embodiment three:
The work flow technique of a kind of wooden fish essence, described work flow technique comprises the steps:
(1) process of wooden fish powder, carries out dispensing after raw material fish accepts CCP1, and dispensing adds water after completing and is stirred,
Stir to be placed in comminutor and carry out pelletize process, wooden fish grain is carried out hot air drying, baking temperature 60 DEG C, drying time
10h is standby；
(2) packaging of wooden fish grain, screens the wooden fish grain obtained according to step (1), filters out same diameter big
Little being placed in weighing apparatus carries out packaging of weighing；
(3) detection of wooden fish grain, will carry out metal detection according to step (2) packaged wooden fish grain, meanwhile carry out
Interior bag checks and accepts CCP2, outside completing to carry out afterwards；
(4) outer package of wooden fish grain, by according to step (3) detect qualified after wooden fish grain carry out outer package, packaging completes
After carry out putting in storage, shipment of dispatching from the factory is arrived the acceptance of wooden fish powder again and is carried out outsourcing examination.
The dispensing of described step (1) wooden fish powder is glucose 300g, maltodextrin 400g, soluble starch 800g, and institute
The mass ratio stating wooden fish powder and dispensing is 1:2.
Being dried through CCP4 process of described step (1) wooden fish powder.
In described step (1), the process of wooden fish powder adds water in whipping process, and water is 1:10 with the mass ratio of wooden fish powder.
It is cooled to 10 DEG C-20 DEG C uses after boiled to 100 DEG C of the water used in described step (1).
Described inner packing 200g is one bag and packs, outer package be 8 bags of inner packing be one group
The wooden fish obtained by above-mentioned technique is smart in light brown single-size shape, the fresh perfume (or spice) of abnormal smells from the patient, and smoked aromatic flavor, taste is fresh
Dense, Content of Biogenic Amines is low, water content≤5%, stores the time long, has good economic benefit and social benefit.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of the spirit or essential attributes of the present invention, it is possible to realize the present invention in other specific forms.Therefore, no matter
From the point of view of which point, all should regard embodiment as exemplary, and be nonrestrictive, the scope of the present invention is by appended power
Profit requires rather than described above limits, it is intended that all by fall in the implication of equivalency and scope of claim
Change is included in the present invention.Should not be considered as limiting involved claim by any reference in claim.
Although moreover, it will be appreciated that this specification is been described by according to embodiment, but the most each embodiment only wraps
Containing an independent technical scheme, this narrating mode of description is only that for clarity sake those skilled in the art should
Description can also be formed those skilled in the art through appropriately combined as an entirety, the technical scheme in each embodiment
May be appreciated other embodiments.
Claims (6)
1. the work flow technique of a wooden fish essence, it is characterised in that: described work flow technique comprises the steps:
(1) process of wooden fish powder, carries out dispensing after raw material fish accepts CCP1, and dispensing adds water after completing and is stirred, stirring
Uniformly it is placed in comminutor and carries out pelletize process, wooden fish grain is carried out hot air drying, baking temperature 55 DEG C-70 DEG C, drying time
6-15h is standby；
(2) packaging of wooden fish grain, screens the wooden fish grain obtained according to step (1), filters out same diameter size
It is placed in weighing apparatus and carries out packaging of weighing；
(3) detection of wooden fish grain, will carry out metal detection according to step (2) packaged wooden fish grain, meanwhile be wrapped inside
Check and accept CCP2, outside completing to carry out afterwards；
(4) outer package of wooden fish grain, by according to step (3) detect qualified after wooden fish grain carry out outer package, packed laggard
Row warehouse-in, shipment of dispatching from the factory arrive the acceptance of wooden fish powder again and carry out outsourcing examination.
The work flow technique of a kind of wooden fish the most according to claim 1 essence, it is characterised in that: described step (1) wooden fish
The dispensing of powder is glucose 300g, maltodextrin 400g, soluble starch 500g-1000g, and the matter of described wooden fish powder and dispensing
Amount ratio is 1:1.5 to 1:2.
The work flow technique of a kind of wooden fish the most according to claim 1 essence, it is characterised in that: described step (1) wooden fish
Being dried through CCP4 process of powder.
The work flow technique of a kind of wooden fish the most according to claim 1 essence, it is characterised in that: wood in described step (1)
The process of fish flour adds water in whipping process, and water is 1:10-1:20 with the mass ratio of wooden fish powder.
The work flow technique of a kind of wooden fish the most according to claim 1 essence, it is characterised in that: described step makes in (1)
Boiled to 100 DEG C of water after be cooled to 10 DEG C-20 DEG C uses.
The work flow technique of a kind of wooden fish the most according to claim 1 essence, it is characterised in that: described inner packing 100g-
300g is one bag and packs, outer package be the 5-8 bag of inner packing be one group.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610367211.8A CN106036767A (en) | 2016-05-27 | 2016-05-27 | Processing technology of katsuwonus pelamis essences |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610367211.8A CN106036767A (en) | 2016-05-27 | 2016-05-27 | Processing technology of katsuwonus pelamis essences |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106036767A true CN106036767A (en) | 2016-10-26 |
Family
ID=57175151
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610367211.8A Pending CN106036767A (en) | 2016-05-27 | 2016-05-27 | Processing technology of katsuwonus pelamis essences |
Country Status (1)
| Country | Link |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222990A (en) * | 2013-06-21 | 2014-12-24 | 漳浦丰滋雅食品有限公司 | Bonito flavor seasoning and production method of bonito flavor seasoning |
| CN104273495A (en) * | 2014-09-28 | 2015-01-14 | 浙江工业大学 | Preparation method of smoked flavor skipjack essence |
| CN104543912A (en) * | 2014-12-26 | 2015-04-29 | 威海海日水产食品有限公司 | Katsuwonus pelamis milt and preparation method thereof |
| CN105231152A (en) * | 2015-10-29 | 2016-01-13 | 大连雅特盐业有限公司 | Seaweed flavor enhancer and making method thereof |
-
2016
- 2016-05-27 CN CN201610367211.8A patent/CN106036767A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222990A (en) * | 2013-06-21 | 2014-12-24 | 漳浦丰滋雅食品有限公司 | Bonito flavor seasoning and production method of bonito flavor seasoning |
| CN104273495A (en) * | 2014-09-28 | 2015-01-14 | 浙江工业大学 | Preparation method of smoked flavor skipjack essence |
| CN104543912A (en) * | 2014-12-26 | 2015-04-29 | 威海海日水产食品有限公司 | Katsuwonus pelamis milt and preparation method thereof |
| CN105231152A (en) * | 2015-10-29 | 2016-01-13 | 大连雅特盐业有限公司 | Seaweed flavor enhancer and making method thereof |
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| CB03 | Change of inventor or designer information | ||
| CB03 | Change of inventor or designer information |
Inventor after: Chen Ruming Inventor before: Lin Zhifang |
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| TA01 | Transfer of patent application right | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20171218 Address after: 134600 group twenty-one of Xinlong community, Xing Long Street, Linjiang City, Jilin Applicant after: Chen Ruming Address before: 315700 Xiangshan County Binhai Industrial Park, Ningbo, Zhejiang province E-10 Applicant before: Ningbo Peng Peng Biological Technology Co., Ltd. |
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Application publication date: 20161026 |