CN106259823A - A kind of speckle is speared fish processing method - Google Patents
A kind of speckle is speared fish processing method Download PDFInfo
- Publication number
- CN106259823A CN106259823A CN201610689930.1A CN201610689930A CN106259823A CN 106259823 A CN106259823 A CN 106259823A CN 201610689930 A CN201610689930 A CN 201610689930A CN 106259823 A CN106259823 A CN 106259823A
- Authority
- CN
- China
- Prior art keywords
- speckle
- fish
- speared
- processed
- speared fish
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 47
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000005481 NMR spectroscopy Methods 0.000 claims abstract description 5
- 239000003344 environmental pollutant Substances 0.000 claims abstract description 5
- 238000012544 monitoring process Methods 0.000 claims abstract description 5
- 231100000719 pollutant Toxicity 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 4
- 238000005286 illumination Methods 0.000 claims abstract description 4
- 238000007654 immersion Methods 0.000 claims abstract description 4
- 238000004321 preservation Methods 0.000 claims abstract description 4
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N titanium dioxide Inorganic materials O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 3
- 238000001514 detection method Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 description 8
- 229910001385 heavy metal Inorganic materials 0.000 description 6
- 230000003247 decreasing effect Effects 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The open a kind of speckle of the present invention is speared fish processing method, comprises the steps: that speckle is speared fish by (1) and cleans up, then inserts immersion 1h in the ethanol of 80%；(2) again speckle is speared fish and add in pure water with the ratio of 1:5, be heated to 100 degrees Celsius of high temperature sterilizes carried out above, then carry out drying and processing；(3) speckle after step (2) being processed is speared fish and is forced into 350MPa, pressurize 10min；(4) speckle after step (3) being processed is speared fish and is used nano-TiO2 film to carry out parcel illumination, and light application time is no less than 3h；(5) the employing low-field nuclear magnetic resonance scanner of spearing fish of the speckle after step (4) being processed carries out pollutant monitoring, spears fish entrance next step for detecting qualified speckle；(6) spear fish the qualified speckle obtained in step (5) again to dry and be placed on cold preservation in freezer, and use vacuum packaging.
Description
Technical field
The present invention relates to marine products processing technical field, particularly relate to a kind of speckle and spear fish processing method.
Background technology
Seafood is one of indispensable cuisines on many Domestic dining tables, and fresh marine product mainly experienced by and fishes for, adds
The link such as work, transport, can guarantee the quality, fresh-keeping entrance consumption market.The same with other major part industries domestic, the sea of China
Product processing industry is also faced with the difficult situation of " extensive production, low technical content ", causes the marine product processed protecting
Taste bad under conditions of the prolongation of matter phase, and easily (when certain sheet marine site is polluted, polluting ring for a long time rich in heavy metal
Live under border, easily the harmful substances such as heavy metal are enriched in marine product body).
Summary of the invention
For solving the problems referred to above present in prior art and practical situation, the invention provides a kind of speckle and spear fish processing side
Method, it is characterised in that comprise the steps:
(1) speckle is speared fish clean up, then insert immersion 1h in the ethanol of 80%；
(2) again speckle is speared fish and add in pure water with the ratio of 1:5, be heated to 100 degrees Celsius of high temperature sterilizes carried out above, then enter
Row drying and processing；
(3) speckle after step (2) being processed is speared fish and is forced into 350MPa, pressurize 10min；
(4) speckle after step (3) being processed is speared fish and is used nano-TiO2 film to carry out parcel illumination, and light application time is no less than
3h；
(5) speckle after step (4) being processed is speared fish and is used low-field nuclear magnetic resonance scanner to carry out pollutant monitoring, for detection
Qualified speckle is speared fish entrance next step；
(6) spear fish the qualified speckle obtained in step (5) again to dry and be placed on cold preservation in freezer, and use vacuum packaging.
Beneficial effect:
A kind of speckle disclosed by the invention is speared fish processing method, it is possible to the speckle preferably solving to process under prior art is speared fish
Taste bad under conditions of extended shelf-life, and easily rich in the problem of heavy metal；The speckle using the method to process is speared fish
Safety non-toxic, good mouthfeel (decreasing marine fishy smell), be especially suitable for business promotion.
Detailed description of the invention
Technical solution of the present invention is described in detail below.
A kind of speckle is speared fish processing method, comprises the steps:
(1) speckle is speared fish clean up, then insert immersion 1h in the ethanol of 80%.Such removable speckle spear fish on fishy smell and
Oils and fats, does not affect mouthfeel.It is processed as, finds that the oils and fats that speckle is speared fish can reduce 50% than not processing.
(2) again speckle is speared fish and adds in pure water with the ratio of 1:5, be heated to 100 degrees Celsius of high temperature sterilizes carried out above,
Carry out drying and processing again.Being processed as, antibacterial can reduce more than 80%.
(3) speckle after step (2) being processed is speared fish and is forced into 350MPa, pressurize 10min；Be processed as, sterilizing up to
More than 95%, can effectively extend the shelf-life (10-15d can be extended than traditional method) that speckle is speared fish, and not affect mouthfeel.
(4) speckle after step (3) being processed is speared fish and is used nano-TiO2 film to carry out parcel illumination, and light application time is many
In 3h.So, can effectively reduce the heavy metal during speckle is speared fish, after detection, heavy metal can reduce more than 65%, it is ensured that
The food consumption safety that speckle is speared fish.
(5) speckle after step (4) being processed is speared fish and is used low-field nuclear magnetic resonance scanner to carry out pollutant monitoring, for
Detect qualified speckle to spear fish entrance next step.Use low-field nuclear magnetic resonance scanner to carry out pollutant monitoring, have easy to be fast
Feature fast, lossless, that accuracy is high, can improve the efficiency of the processing that speckle is speared fish.
(6) spear fish the qualified speckle obtained in step (5) again to dry and be placed on cold preservation in freezer, and use vacuum packet
Dress.
A kind of speckle disclosed by the invention is speared fish processing method, it is possible to preferably solve the speckle fork processed under prior art
Fish is taste bad under conditions of extended shelf-life, and easily rich in the problem of heavy metal；Use the speckle that the method processes
Spear fish safety non-toxic, good mouthfeel (decreasing marine fishy smell), be especially suitable for business promotion.
Finally it is noted that the foregoing is only the preferred embodiments of the present invention, it is not limited to the present invention,
Although being described in detail the present invention with reference to previous embodiment, for a person skilled in the art, it still may be used
So that the technical scheme described in foregoing embodiments to be modified, or wherein portion of techniques feature is carried out equivalent.
All within the spirit and principles in the present invention, any modification, equivalent substitution and improvement etc. made, should be included in the present invention's
Within protection domain.
Claims (1)
1. a speckle is speared fish processing method, it is characterised in that comprise the steps:
(1) speckle is speared fish clean up, then insert immersion 1h in the ethanol of 80%；
(2) again speckle is speared fish and add in pure water with the ratio of 1:5, be heated to 100 degrees Celsius of high temperature sterilizes carried out above, then enter
Row drying and processing；
(3) speckle after step (2) being processed is speared fish and is forced into 350MPa, pressurize 10min；
(4) speckle after step (3) being processed is speared fish and is used nano-TiO2 film to carry out parcel illumination, and light application time is no less than
3h；
(5) speckle after step (4) being processed is speared fish and is used low-field nuclear magnetic resonance scanner to carry out pollutant monitoring, for detection
Qualified speckle is speared fish entrance next step；
(6) spear fish the qualified speckle obtained in step (5) again to dry and be placed on cold preservation in freezer, and use vacuum packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610689930.1A CN106259823A (en) | 2016-08-19 | 2016-08-19 | A kind of speckle is speared fish processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610689930.1A CN106259823A (en) | 2016-08-19 | 2016-08-19 | A kind of speckle is speared fish processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106259823A true CN106259823A (en) | 2017-01-04 |
Family
ID=57661446
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610689930.1A Pending CN106259823A (en) | 2016-08-19 | 2016-08-19 | A kind of speckle is speared fish processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106259823A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1927068A (en) * | 2006-09-20 | 2007-03-14 | 江南大学 | Superhigh pressure fresh-keeping process for cooked seasoned shelled prawn |
| CN103068265A (en) * | 2010-05-21 | 2013-04-24 | 弗朗西斯科·乔斯·杜阿尔特维埃拉 | Method and appliances for low temperature pasteurisation of liquid foods and removal of oxygen from liquid foods by decompression and/or high linear or rotary acceleration |
-
2016
- 2016-08-19 CN CN201610689930.1A patent/CN106259823A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1927068A (en) * | 2006-09-20 | 2007-03-14 | 江南大学 | Superhigh pressure fresh-keeping process for cooked seasoned shelled prawn |
| CN103068265A (en) * | 2010-05-21 | 2013-04-24 | 弗朗西斯科·乔斯·杜阿尔特维埃拉 | Method and appliances for low temperature pasteurisation of liquid foods and removal of oxygen from liquid foods by decompression and/or high linear or rotary acceleration |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170104 |