CN106387728A - Dried seasoned jerk filefish slices and processing method - Google Patents
Dried seasoned jerk filefish slices and processing method Download PDFInfo
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- CN106387728A CN106387728A CN201611133830.7A CN201611133830A CN106387728A CN 106387728 A CN106387728 A CN 106387728A CN 201611133830 A CN201611133830 A CN 201611133830A CN 106387728 A CN106387728 A CN 106387728A
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- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
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- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
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Classifications
-
- 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
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to preparation technology of fish-type aquatic food, in particular to a dried seasoned jerk filefish slices made by pickling and then drying raw and auxiliary materials including, by weight, 10-15% of jerk filefish paste, 10-15% of purified water, 0.4-0.7% of gourmet powder, 1.8-2.0% of soft white sugar, 10-13% of edible salt, 1.0-1.2% of glucose powder, 0.1-0.12% of carboxymethylcellulose, 1.0-1.2% of isomaltooligosaccharide, 0.6-0.8% of composite phosphate, 2.0-2.3% of hydrolyzed animal protein, 0.32-0.37% of garlic essential oil, 0.10-0.13% of sorbitol and the balance of jerk filefish slices.
Description
Technical field
The present invention relates to the technology of preparing of Fish aquatic food is and in particular to arrive the processing side drying seasoning black scraper fillet
Method.
Background technology
Black scraper fish is a kind of cheap and good-quality edible fishes, rich in proteins, vitamin and fat, glycine, lysine,
The nutritional labelings such as glutamic acid, proline, Aspartic Acid, Methionine and trace element.In addition, black scraper fish also have excellent
Dietary function, easily digested.It is all a kind of good therefore for young children and general valetudinarian etc.
Nutraceutical, can control the diseases such as gastropathy, mastitis, digestive tract hemorrhage, and whole body is all precious.The flesh of fish is fine and smooth, fishy smell is thin, be easy to place
Reason, has high value of exploiting and utilizing.
Originate from the black scraper fish of Yellow Sea, because the geographical position of uniqueness and abundant environmental resource are so that black scraper fish
Nutritious, protein content is high, and amino acid classes form and reasonable mixture ratio, and metabolism of lipid and cholesterol content is low, is deeply subject to consumer
Like.Existing black scraper fishery -ies product on market, mostly whole piece quick-freezing or decaptitate strip off the skin after quick frozen product, inconvenience transport and depositing
Put, and cooking method also compares traditional no new meaning.
Content of the invention
In order to solve the problems, such as to refer in the above, made for primary raw material the invention provides a kind of with black scraper fish
Seasoning fish products, this product has higher nutritive value, and it chooses stable in properties, the food adjuvant of safety non-toxic, produces
Product good mouthfeel, no bad fishy smell.Dry the fresh feed that seasoning black scraper fillet raw material adopts Yellow Sea, through over cleaning, people
Deburring that work decaptitates, it is dirty to go, hacking is boned, cleaning, seasoning, integer, drying are made.
Another object of the present invention is to providing the preparation method drying seasoning black scraper fillet.
The technical solution used in the present invention is：
Dry seasoning black scraper fillet, post-drying is pickled by the supplementary material of following weight proportioning and makes：Black scraper fish fish pastes 10-
15%th, pure water 10-15%, monosodium glutamate 0.4-0.7%, soft plantation white sugar 1.8-2.0%, Sal 10-13%, glucose powder 1.0-
1.2%th, carboxymethyl cellulose 0.1-0.12%, oligomeric isomaltose 1.0-1.2%, composite phosphate 0.6-0.8%, hydrolysis are dynamic
Thing albumen 2.0-2.3%, Bulbus Allii quintessence oil 0.32-0.37%, Sorbitol 0.10-0.13%, balance of black scraper fillet.
The described processing method drying seasoning black scraper fillet：
1) pretreatment of raw material：Black scraper fish, through over cleaning, manually decaptitates, removes the peel, going dirty, hacking to bone deburring, flesh of fish cleaning
Stand-by afterwards；Fish head, fish skin, internal organs, fishbone and minced meat are collected separately, stand-by；
2) black scraper fish fish head, fish skin, internal organs, fishbone and minced meat tailing are mixed, add water, tailing with
The ratio of water is 1-1.5：6-8, through 120-125 DEG C of high temperature steaming 1-1.5 hour, it is broken then to cut breading, then 120-125 DEG C
High temperature steaming 1-1.5 hour, leaches juice, the edible salt of addition juice weight 1.0-1.3%, the soy sauce of 0.8-1.0%, 2.2-
2.5% soft plantation white sugar infusion 5-6 hour, draws fish pastes, and cooling is stand-by；
3) pickle process：By cleaned black scraper fillet in 0-2 DEG C of brine ice of mass concentration 1.5-2.0%
Soak 25-30 minute, control water is stand-by；
4) seasoning：Except all flavoring for mixture of black scraper fillet uniform after, add pickle after black scraper fillet, 4-10 DEG C of ring
Under border, soak 68-72 hour, then take out, control water purification divides, stand-by；
5) integer：Seasoned black scraper fillet, the neat fancy fillet doing ovalisation of code pendulum piecewise；
6) dry：Integer is disposed, and fillet is put into drying tunnel and dries, and 45-50 DEG C of constant temperature bakes 10-12 hour.
For solving the needs away from the place of production and eating black scraper fish consumer, applicant has developed drying seasoning black scraper fish
This new product of piece.Dry seasoning black scraper fillet and adopt exclusive formula, choose stable performance, safety non-toxic food additive, protect
Card is to consumer's body fanout free region.Finished product bone free is stingless, sweet mouthfeel, long times of aftertaste after glittering and translucent, baking, suits the taste of both old and young.
Since putting on market, deeply it has been subject to consumer's accreditation and has liked.
Advantage：The present invention's dries the black scraper fish raw material that seasoning black scraper fish uses wild, the black scraper baked
Fillet are glittering and translucent, and blade is slim, abnormal smells from the patient is fresh and sweet, formula is reasonable, nutritious, barbecue, frying, steaming, stir-fry, have benefit
Void, stomach invigorating, the function of also lung.The addition of black scraper fish pastes, the discarded material of script is re-used, the elite extracting
Again return so that drying seasoning black scraper fillet taste is more delicious in original product, nutrition is more perfect.On cooking method, phase
More traditional than in fresh and freezing black scraper fish stew, burn, steam eating method outside, we invent the drying seasoning black scraper fillet of making and are protecting
On the basis of staying original nutrient content unchanged, it is more suitable for youngster and diversified demand is pursued to food, than fresh goods and gelation product more all
It is convenient for carrying it is easy to keeping, this production technology science, low cost simultaneously, be to have a dinner party and present in hotel, Shang Chao, homebrew, open air
Give kith and kin on select good merchantable brand, be more suitable for mass consumption.
Specific embodiment
Wherein, carboxymethyl cellulose is thickening agent；Manufacturer：Shandong Chen Bang Fine Chemical Co., Ltd
Wherein, oligomeric isomaltose is sweeting agent；Manufacturer：Hubei emerging milky way Chemical Co., Ltd.
Wherein, composite phosphate is mouthfeel modifying agent；Main component is sodium tripolyphosphate, sodium pyrophosphate, tertiary sodium phosphate, is
Removal agent of raw meat smell, can improve pH value, keep products taste.Manufacturer：Xuzhou Heng Shi Food Co., Ltd.
Wherein, hydrolyzed animal protein is tasty agentss；Manufacturer：Zhengzhou Cheng Wang chemical products company limited
Wherein, Bulbus Allii quintessence oil is tasty agentss；Manufacturer：Jinan poultry health is with cyclopentadienyl bio tech ltd
Wherein, Sorbitol is sweeting agent.Manufacturer：Shijiazhuang timely snow pharmaceutical Co. Ltd
Embodiment 1
Dry seasoning black scraper fillet, be made up of the supplementary material of following weight proportioning：Black scraper fish fish pastes 15%, pure water
15%th, monosodium glutamate 0.7%, soft plantation white sugar 2.0%, Sal 13%, glucose powder 1.2%, carboxymethyl cellulose 0.12%, oligomeric different wheat
Bud sugar 1.2%, composite phosphate 0.8%, hydrolyzed animal protein 2.3%, Bulbus Allii quintessence oil 0.37%, Sorbitol 0.13%, remaining
Measure as black scraper fillet.
Dry the preparation method of seasoning black scraper fillet：
1st, pretreatment of raw material：Selected fresh high-quality black scraper fish, through over cleaning, manually decaptitates, removes the peel, going dirty, hacking to bone
Stand-by after deburring (fish head, fish skin, internal organs, fishbone and minced meat are collected separately, stand-by), flesh of fish cleaning；
2nd, black scraper fish fish head, fish skin, internal organs, fishbone and minced meat tailing are mixed, add water, tailing with
The ratio of water is 1.5：8, through 120 DEG C of high temperature steamings 1.5 hours, it was broken then to cut breading, then 120 DEG C of high temperature steamings 1.5 hours,
Leach juice, add the edible salt of juice weight 1.3%, 1.0% soy sauce, 2.5% soft plantation white sugar infusion 6 hours, draw fish pastes,
Cooling is stand-by；
3rd, pickle process：Cleaned black scraper fillet are soaked 30 minutes in 1.5% brine ice, control water is treated
With；
4th, seasoning：After all flavouring agents and water mix homogeneously, add the black scraper fillet after pickling, under 6 DEG C of environment, soak 72
Hour, then take out, control water purification divides, stand-by.
5th, integer：Seasoned black scraper fillet, as requested, use mould integer, and code pendulum is neat piecewise, does ovalisation
Fancy fillet.
6th, dry：Integer is disposed, and removes mould, fillet is put into drying tunnel and dries.45 DEG C of constant temperature are baked 12 hours.
7th, prune：Black scraper fillet after drying are pruned with blade one by one, by the fish spicule of irregular for shape part and residual
Remove.
8th, weigh vanning：Check qualified product, weigh by customer requirement, load in plastic bag, then vanning keeping.
9th, metal detection：Product after vanning, after metal detector detection, enters less than -18 DEG C finished stock storage storehouses and protects
Pipe.
Embodiment 2
Dry seasoning black scraper fillet, be made up of the supplementary material of following weight proportioning：Black scraper fish fish pastes 10%, pure water
10%th, monosodium glutamate 0.4%, soft plantation white sugar 1.8%, Sal 10%, glucose powder 1.0%, carboxymethyl cellulose 0.1%, oligomeric different wheat
Bud sugar 1.0%, composite phosphate 0.6%, hydrolyzed animal protein 2.0%, Bulbus Allii quintessence oil 0.32%, Sorbitol 0.10%, remaining
Measure as black scraper fillet.
Dry the preparation method of seasoning black scraper fillet：
1st, pretreatment of raw material：Selected fresh high-quality black scraper fish, through over cleaning, manually decaptitates, removes the peel, going dirty, hacking to bone
Stand-by after deburring (fish head, fish skin, internal organs, fishbone and minced meat are collected separately, stand-by), flesh of fish cleaning；
2nd, black scraper fish fish head, fish skin, internal organs, fishbone and minced meat tailing are mixed, add water, tailing with
The ratio of water is 1：6, through 125 DEG C of high temperature steamings 1 hour, it was broken then to cut breading, then 125 DEG C of high temperature steamings 1 hour, leached juice
Liquid, adds the edible salt of juice weight 1.0%, 0.8% soy sauce, 2.2% soft plantation white sugar infusion 5 hours, draws fish pastes, cooling is treated
With；
3rd, pickle process：Cleaned black scraper fillet are soaked 25 minutes in 2.0% brine ice, control water is treated
With；
4th, seasoning：After all flavouring agents and water mix homogeneously, add the black scraper fillet after pickling, under 8 DEG C of environment, soak 68
Hour, then take out, control water purification divides, stand-by.
5th, integer：Seasoned black scraper fillet, as requested, use mould integer, and code pendulum is neat piecewise, does ovalisation
Fancy fillet.
6th, dry：Integer is disposed, and removes mould, fillet is put into drying tunnel and dries.50 DEG C of constant temperature are baked 12 hours.
7th, prune：Black scraper fillet after drying are pruned with blade one by one, by the fish spicule of irregular for shape part and residual
Remove.
8th, weigh vanning：Check qualified product, weigh by customer requirement, load in plastic bag, then vanning keeping.
9th, metal detection：Product after vanning, after metal detector detection, enters less than -18 DEG C finished stock storage storehouses and protects
Pipe.
Claims (2)
1. dry seasoning black scraper fillet it is characterised in that：Pickle post-drying by the supplementary material of following weight proportioning to make：Black scraper fish
Fish pastes 10-15%, pure water 10-15%, monosodium glutamate 0.4-0.7%, soft plantation white sugar 1.8-2.0%, Sal 10-13%, glucose powder
1.0-1.2%, carboxymethyl cellulose 0.1-0.12%, oligomeric isomaltose 1.0-1.2%, composite phosphate 0.6-0.8%, water
Solution animal proteinum 2.0-2.3%, Bulbus Allii quintessence oil 0.32-0.37%, Sorbitol 0.10-0.13%, balance of black scraper fillet.
2. described in a kind of claim 1 dry seasoning black scraper fillet processing method it is characterised in that：
1) pretreatment of raw material：Black scraper fish, through over cleaning, manually decaptitates, removes the peel, going dirty, hacking to bone deburring, treating after flesh of fish cleaning
With；Fish head, fish skin, internal organs, fishbone and minced meat are collected separately, stand-by；
2) black scraper fish fish head, fish skin, internal organs, fishbone and minced meat tailing are mixed, add water, tailing and water
Ratio is 1-1.5：6-8, through 120-125 DEG C of high temperature steaming 1-1.5 hour, it is broken then to cut breading, then 120-125 DEG C of high temperature
Steaming and decocting 1-1.5 hour, leaches juice, the edible salt of addition juice weight 1.0-1.3%, the soy sauce of 0.8-1.0%, 2.2-
2.5% soft plantation white sugar infusion 5-6 hour, draws fish pastes, and cooling is stand-by；
3) pickle process：Cleaned black scraper fillet are soaked in 0-2 DEG C of brine ice of mass concentration 1.5-2.0%
25-30 minute, control water is stand-by；
4) seasoning：Except all flavoring for mixture of black scraper fillet uniform after, add pickle after black scraper fillet, 4-10 DEG C of environment
Under, soak 68-72 hour, then take out, control water purification divides, stand-by；
5) integer：Seasoned black scraper fillet, the neat fancy fillet doing ovalisation of code pendulum piecewise；
6) dry：Integer is disposed, and fillet is put into drying tunnel and dries, and 45-50 DEG C of constant temperature bakes 10-12 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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| CN107136442A (en) * | 2017-03-21 | 2017-09-08 | 舟山昌国食品有限公司 | A kind of black scraper fish soft canned food and process technology |
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| CN103704778A (en) * | 2013-12-11 | 2014-04-09 | 荣成冠辰水产有限公司 | Preparation method for vinegared pneumatophorus japonicus fish fillet food |
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| CN103704778A (en) * | 2013-12-11 | 2014-04-09 | 荣成冠辰水产有限公司 | Preparation method for vinegared pneumatophorus japonicus fish fillet food |
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| CN107136442A (en) * | 2017-03-21 | 2017-09-08 | 舟山昌国食品有限公司 | A kind of black scraper fish soft canned food and process technology |
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