CN106107628A - The processing technique of the surimi product that a kind of energy room temperature preserves - Google Patents
The processing technique of the surimi product that a kind of energy room temperature preserves Download PDFInfo
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- CN106107628A CN106107628A CN201610590519.9A CN201610590519A CN106107628A CN 106107628 A CN106107628 A CN 106107628A CN 201610590519 A CN201610590519 A CN 201610590519A CN 106107628 A CN106107628 A CN 106107628A
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Abstract
The present invention discloses the processing technique of the surimi product that a kind of energy room temperature preserves, it is characterised in that include following process: (1) minced fish raw material thaws；(2) by the minced fish raw material chopped after above-mentioned defrosting；(3) the minced fish addition starch after chopped, water, flavouring agent are pulled an oar；(4) above-mentioned slurry is fabricated to variously-shaped surimi product；(5) boiling after pregel is carried out；(6) fried after boiling；(7) flavouring agent is uniformly puddled on product；(8) vacuum packaging after at 118 DEG C sterilizing 20 minutes；(9) immersion type cooling again, mounted box is packed.The surimi product of present invention processing, products taste is good, and product delicate flavour will not decline, it is not easy to rotten, the room temperature lower shelf-life can reach 10 months.
Description
Technical field
The present invention relates to minced fish deep process technology, more particularly, it relates to a kind of can the adding of surimi product of preserving of room temperature
Work technology.
Background technology
Surimi product had been developed for more than 20 years in China, the technology mainly introduced from Japan, at present, and surimi product row
The gross output value of industry has broken through 10,000,000,000 high pointes, obtains being widely recognized as of market.However, it should see, current surimi product master
If quick frozen food, its products in circulation, product instant degree is restricted greatly, in consideration of it, in recent years, manufacturer is confused
Confusingly carry out room temperature and preserve surimi product R&D work.Owing to surimi product is typical high Nutrient medium product, apt to deteriorate, use
High temperature sterilize can bring again the mouthfeel of product poor, the problem that product delicate flavour declines, and the most successfully product is few.
At present, the minced fish that Japan, Korea S, Taiwan, the coastal area of China's Mainland all can preserve under room temperature in actively research and development
Goods, the product of Japan's some entrance household consumption of main research and development, the surimi product used such as sushi, and obtain considerable entering
Exhibition, their R&D approach is mainly started with from sterilizing, is used new gassiness technology.The mainly cheese fish intestinal of development in South Korean,
Through obtaining the accreditation in market, and promoting in worldwide, the Korea S supermarket of China Shandong District is it can be seen that be correlated with and produce
Product, Korea S mainly uses sterile workshop to add the path of pasteurization.The current room temperature surimi product in Taiwan is mainly used in meal
Diet material, is also the high temperature sterilize mode that uses, but the universal shelf-life is shorter, typically at 90 days.The coastal area of China's Mainland is near
Starting to imitate the product of Taiwan over Nian, developed a series of product, such as fish bean curd, taste beancurd, fish is excellent, but generally deposits
In shelf-life short (90 days), product attribute particularly flexibility decrease is big.
The research and development difficult point of room temperature surimi product is: owing to surimi product is the product of high Nutrient medium, the most rotten, as adopted
With the process for sterilizing of canned food class, the water content of this series products generally reaches more than 80%, and consumer cannot be kept after sterilization to connect
The mouthfeel being subject to.If using drying mode to reduce moisture, mouthfeel aspect consumer also cannot accept.
Summary of the invention
It is an object of the invention to provide a kind of products taste good, delicate flavour does not declines, it is not easy to rotten, can preserve the longest by room temperature
The processing technique of the surimi product of time.
The technical solution used in the present invention is: the processing technique of the surimi product that a kind of energy room temperature preserves, it is characterised in that
Including following process: (1) minced fish raw material thaws at defrosting room, makes minced fish donor center temperature rise to-6 DEG C；
(2) by the minced fish raw material chopped after above-mentioned defrosting；
(3) minced fish after chopped is poured beater tub into, then be sequentially added into starch, water, flavouring agent are pulled an oar, beating time is
30-35 minute；
(4) utilize different formers, above-mentioned slurry is fabricated to variously-shaped surimi product；
(5) pregel is carried out after minced fish molding, then directly boiling, wherein: pregel temperature is 40-45 DEG C, 30-35 minute,
Brew temperatures is 90-95 DEG C, 5-8 minute；
(6) fried after boiling, frying temperature is 150 DEG C-160 DEG C, deep-fat frying time 1 minute；
(7) use drum mixer, flavouring agent is uniformly puddled on product；
(8) again by vacuum bag packages, then with sterilization kettle sterilizing 20 minutes at 118 DEG C；
(9) immersion type cooling again, mounted box is packed.
Chopped described in process of the present invention (2) is to use dicer, meat grinder stripping and slicing, Minced Steak, and wherein dicer is that 300 types are cut
Block machine, sieve plate of meat grinder 8mm.
Described in process of the present invention (3), each component weight percentage is minced fish 55 ~ 65%, starch 10 ~ 14%, water 20 ~ 26%,
Flavouring agent 5%, the weight percent of above component and be 100%.
Beater tub described in process of the present invention (3) uses large-scale stepless speed regulation beater tub.
Owing to surimi product is the product of high Nutrient medium, the most rotten, as used the process for sterilizing of canned food class, this series products
Water content generally reach more than 80%, consumer's acceptable mouthfeel cannot be kept after sterilization.Therefore, the present invention is the most logical
Cross and strengthen the water retention property of product to solve this contradiction.For reaching above-mentioned target, beater tub uses large-scale stepless speed regulation making beating
Bucket, single barrel of volume is big, adds the probability of product phase mutual friction, so that product realizes perfect salt in the case of not heating up
Molten Protein Extraction.
Secondly, utilize low temperature gel formats to carry out approved product, make above-mentioned salting-in-protein under low temperature state the most intactly
Gel, thus pin moisture, reduce the ratio of Free water.
Sterilizing aspect, final employing 118 DEG C carries out sterilizing, both can ensure that the room temperature retention cycle of lower 10 months, the most not
The gel network that product is formed can be destroyed.
The present invention processes the surimi product of offer, and products taste is good, and delicate flavour does not declines, it is not easy to rotten, product is at room temperature
In environment, the shelf-life can reach 10 months.
Detailed description of the invention
In order to preferably illustrate technology disclosed in this invention, it is described further by following case study on implementation:
Embodiment 1:
The present embodiment is to use following processing technique: include following process:
(1) minced fish raw material 15-18 DEG C defrosting room thaw 12 hours, make minced fish donor center temperature rise to-6 DEG C；
(2) by the minced fish raw material chopped after above-mentioned defrosting；Chopped is to use dicer, meat grinder stripping and slicing, Minced Steak, and wherein dicer is
300 type dicers, sieve plate of meat grinder 8mm；
(3) minced fish after chopped is poured large-scale stepless speed regulation beater tub into, then be sequentially added into starch, water, flavouring agent carry out beating
Slurry, beating time is 30-35 minute；Described each component weight percentage is minced fish 65%, starch 10%, water 20%, flavouring agent 5%；
(4) utilize fish-meat ball making machine that above-mentioned slurry is fabricated to fish pill；
(5) enter continuous way pregel production line after surimi product molding and carry out pregel, then directly boiling, wherein: be pre-solidifying
Glue temperature is 40-45 DEG C, 30-35 minute, and brew temperatures is 90-95 DEG C, 5-8 minute；
(6) fried after boiling, frying temperature is 150 DEG C-160 DEG C, deep-fat frying time 1 minute；
(7) use drum mixer, flavouring agent is uniformly puddled on product, such as chilli oil, tasty agents etc.；
(8) again by vacuum bag packages, then with sterilization kettle sterilizing 20 minutes at 118 DEG C；
(9) immersion type cooling again, mounted box is packed.
Embodiment 2:
The present embodiment is to use following processing technique, including following process:
(1) minced fish raw material 15-18 DEG C defrosting room thaw 12 hours, make minced fish donor center temperature rise to-6 DEG C；
(2) by the minced fish raw material chopped after above-mentioned defrosting；Chopped is to use dicer, meat grinder stripping and slicing, Minced Steak, and wherein dicer is
300 type dicers, sieve plate of meat grinder 8mm；
(3) minced fish after chopped is poured large-scale stepless speed regulation beater tub into, then be sequentially added into starch, water, flavouring agent carry out beating
Slurry, beating time is 30-35 minute；Described each component weight percentage is minced fish 60%, starch 12%, water 23%, flavouring agent 5%；
(4) utilize fish-meat ball making machine that above-mentioned slurry is fabricated to fish pill；
(5) enter continuous way pregel production line after surimi product molding and carry out pregel, then directly boiling, wherein: be pre-solidifying
Glue temperature is 40-45 DEG C, 30-35 minute, and brew temperatures is 90-95 DEG C, 5-8 minute；
(6) after boiling, continuous way is fried, and frying temperature is 150 DEG C-160 DEG C, deep-fat frying time 1 minute；
(7) use drum mixer, flavouring agent is uniformly puddled on product, such as chilli oil, tasty agents etc.；
(8) again by vacuum bag packages, then with sterilization kettle sterilizing 20 minutes at 118 DEG C；
(9) immersion type cooling again, mounted box is packed.
Embodiment 3:
The present embodiment is to use following processing technique: include following process:
(1) minced fish raw material 15-18 DEG C defrosting room thaw 12 hours, make minced fish donor center temperature rise to-6 DEG C；
(2) by the minced fish raw material chopped after above-mentioned defrosting；Chopped is to use dicer, meat grinder stripping and slicing, Minced Steak, and wherein dicer is
300 type dicers, sieve plate of meat grinder 8mm；
(3) minced fish after chopped is poured large-scale stepless speed regulation beater tub into, then be sequentially added into starch, water, flavouring agent carry out beating
Slurry, beating time is 30-35 minute；Described each component weight percentage is minced fish 55%, starch 14%, water 26%, flavouring agent 5%；
(4) utilize fish-meat ball making machine that above-mentioned slurry is fabricated to fish pill；
(5) enter continuous way pregel production line after surimi product molding and carry out pregel, then directly boiling, wherein: be pre-solidifying
Glue temperature is 40-45 DEG C, 30-35 minute, and brew temperatures is 90-95 DEG C, 5-8 minute；
(6) after boiling, continuous way is fried, and frying temperature is 150 DEG C-160 DEG C, deep-fat frying time 1 minute；
(7) use drum mixer, flavouring agent is uniformly puddled on product, such as chilli oil, tasty agents etc.；
(8) again by vacuum bag packages, then with sterilization kettle sterilizing 20 minutes at 118 DEG C；
(9) immersion type cooling again, mounted box is packed.
The present invention can utilize different formers in process (4), thus is fabricated to various surimi product.
Embodiment of the present invention is only the description carrying out the preferred embodiment of the present invention, not to the present invention
Spirit and scope are defined, and on the premise of without departing from design philosophy of the present invention, in this area, engineers and technicians are to this
Various modification that bright technical scheme is made and improvement, all should fall into protection scope of the present invention, the skill that the present invention is claimed
Art content, all records in detail in the claims.
Claims (4)
1. one kind can the processing technique of surimi product that preserves of room temperature, it is characterised in that include following process: (1) minced fish raw material
Thaw at defrosting room, make minced fish donor center temperature rise to-6 DEG C；
(2) by the minced fish raw material chopped after above-mentioned defrosting；
(3) minced fish after chopped is poured beater tub into, then be sequentially added into starch, water, flavouring agent are pulled an oar, beating time is
30-35 minute；
(4) utilize different formers, above-mentioned slurry is fabricated to variously-shaped surimi product；
(5) pregel is carried out after minced fish molding, then directly boiling, wherein: pregel temperature is 40-45 DEG C, 30-35 minute,
Brew temperatures is 90-95 DEG C, 5-8 minute；
(6) fried after boiling, frying temperature is 150 DEG C-160 DEG C, deep-fat frying time 1 minute；
(7) use drum mixer, flavouring agent is uniformly puddled on product；
(8) again by vacuum bag packages, then with sterilization kettle sterilizing 20 minutes at 118 DEG C；
(9) immersion type cooling again, mounted box is packed.
Technique the most according to claim 1, it is characterised in that chopped described in process (2) is to cut with dicer, meat grinder
Block, Minced Steak, wherein dicer is 300 type dicers, sieve plate of meat grinder 8mm.
Technique the most according to claim 1, it is characterised in that each component weight percentage described in process (3) is 55 ~
65%, starch 10 ~ 14%, water 20 ~ 26%, flavouring agent 5%, the weight percent of above component and be 100%.
Technique the most according to claim 1, it is characterised in that beater tub described in process (3) uses large-scale stepless speed regulation
Beater tub.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610590519.9A CN106107628A (en) | 2016-07-26 | 2016-07-26 | The processing technique of the surimi product that a kind of energy room temperature preserves |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610590519.9A CN106107628A (en) | 2016-07-26 | 2016-07-26 | The processing technique of the surimi product that a kind of energy room temperature preserves |
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| CN201610590519.9A Pending CN106107628A (en) | 2016-07-26 | 2016-07-26 | The processing technique of the surimi product that a kind of energy room temperature preserves |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108157857A (en) * | 2017-12-18 | 2018-06-15 | 湖南渔米之湘食品有限公司 | A kind of minced leeks paste minced fillet ball and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742869A (en) * | 2012-06-07 | 2012-10-24 | 华南理工大学 | Tilapia surimi sausage having high gel strength, and its preparation method |
| CN105341766A (en) * | 2015-11-03 | 2016-02-24 | 邓其青 | Fish ball and preparation method thereof |
-
2016
- 2016-07-26 CN CN201610590519.9A patent/CN106107628A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742869A (en) * | 2012-06-07 | 2012-10-24 | 华南理工大学 | Tilapia surimi sausage having high gel strength, and its preparation method |
| CN105341766A (en) * | 2015-11-03 | 2016-02-24 | 邓其青 | Fish ball and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 何宗奇: "《水产品加工实训手册》", 30 April 2015 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108157857A (en) * | 2017-12-18 | 2018-06-15 | 湖南渔米之湘食品有限公司 | A kind of minced leeks paste minced fillet ball and preparation method thereof |
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Application publication date: 20161116 |