CN106579055B - Special processing technology of flavored instant loach can - Google Patents
Special processing technology of flavored instant loach can Download PDFInfo
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- CN106579055B CN106579055B CN201611145353.6A CN201611145353A CN106579055B CN 106579055 B CN106579055 B CN 106579055B CN 201611145353 A CN201611145353 A CN 201611145353A CN 106579055 B CN106579055 B CN 106579055B
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Abstract
The invention relates to a special processing technology of a flavored instant canned loach, which comprises the following steps: (1) selecting raw materials; (2) d, silt discharging; (3) synthetic death; (4) pre-treating; (5) soaking in sections; (6) draining; (7) low-temperature vacuum frying; (8) centrifugal deoiling; (9) canning; (10) sterilizing; the loach canned food prepared by the method has complete appearance, good mouthfeel, soft fishbone and high nutrient content, and compared with the traditional processing technology, the loach canned food shortens the time, saves the energy, improves the mouthfeel of the loach, and meets the requirements of different consumer groups; the method is characterized in that the loach is statically cultured by pure cold water, is comprehensively killed, and is subjected to head removal, viscera removal, specially-made pickling liquid pickling, low-temperature vacuum frying, two frying processes, two different packaging modes and corresponding sterilization modes, so that the requirements of the current society on loach cans are better met.
Description
Technical Field
The invention belongs to the technical field of food processing, relates to processing treatment of aquatic products and can packaging, and particularly relates to a special processing technology of a flavored instant canned loach.
Background
Loaches (Misgurnus anguillicaudatus), also known as loaches, belong to the family of the loaches, are widely distributed in countries along the coast of Asia, and are mainly distributed in the southern regions in China. The loach meat is delicious in taste, is rich in high-quality protein, fatty acid, various mineral elements and B vitamins, has high nutritional value, can be taken as a medicine by all people, and has the effects of nourishing yin and tonifying yang, tonifying qi and strengthening spleen, clearing heat and removing toxicity and the like, so that the loach meat is a good name of 'ginseng in water', and is popular with consumers. The compendium of materia medica records that the loach is sweet in taste, mild in nature, non-toxic and capable of warming the middle-jiao and replenishing qi, mucus secreted by the whole body and the skin of the loach can be used as a medicine, has the health-care effects of strengthening essence and replenishing blood, and is an auxiliary good product for treating acute and chronic liver diseases, yang rash, hemorrhoids and other diseases.
Loaches are important freshwater aquaculture species for increasing fishery income and earning foreign exchange through exports. The loach culture time is short, the yield is high, the loach culture period is 6 months, the average yield per 667 square meters can reach 1.5 t, and the loach culture period is more than three times that of the loach culture period for four big Chinese carps. In recent years, loach has great market demand in japan and korea, and according to incomplete statistics, the annual demand of the korean market reaches 100000 t, and currently, only 60000t can be supplied, and the demand gap reaches 40%. As a main export area, China has promoted leading industries such as loaches stocking, loaches temporarily stocking, loach trade, intensive processing, cross-border logistics, peripheral services and the like, so that a plurality of farmers are driven to participate in the development of the loach industry, poverty removal and enrichment are realized, and remarkable economic and social benefits are created. Meanwhile, with the development of the market in Europe and America, a large number of loach products are exported to the Europe and America, and particularly, a large number of Chinese restaurants are large consumers of the loach products. According to prediction, loaches can possibly replace eels to become a large commodity of aquatic product exports in China.
The loach industry in Ganxelm county in Hongyun harbor city has obtained better economic benefit at present, and the loach culture scale reaches 0.13 ten thousand hm2And the yield exceeds 10.0 million yuan, the profit exceeds 2.6 million yuan, and 1.5 million persons are driven to purchase, breed and transport loach fries, culture finished loach products, process and sell feeds, catch, package, process and export for internal sale of the products. 70% of the products are exported to Korea, Japan, southeast Asia and other countries and regions, more than 20 provinces and cities are sold in China, and the Ganxui county becomes the first county of loaches in China.
However, the loach export trade is blocked and the price fluctuation is large due to the influence of international relations, the foreign relation with the countries such as korea and japan is tense, and serious consequences are brought to each large farmer. The main reason for the influence of other factors such as the season of coming to market is the resistance to external trade. The mass farmers urgently need to widen the domestic sales channels, change the traditional product processing mode, cater to the taste and consumption habits of the domestic people, open the domestic market and fundamentally solve the problems.
According to the search, the following patent documents related to the present patent application are found:
1. patent document CN201510837477 discloses a method for manufacturing canned loaches with fermented soya beans and soft fish bones, which comprises the following steps of (1) selecting fresh loaches, standing for death, and keeping for later use, (2) pickling, (3) fishing out the pickled loaches, carrying out blanching treatment, then placing the loaches into an oven at 210-230 ℃ for baking for 5-10 min, (4) frying, (5) quickly soaking the fried loaches with seasonings for 20-30 s, ⑹ canning, and ⑺ sterilizing to obtain the canned loaches with fermented soya beans and soft fish bones.
2. Patent document CN103181585A discloses a spicy instant loach food and a preparation method thereof, which is prepared by the following method: (1) selecting live loaches 15-25cm in length, standing for 2-3 days, scalding to death, cleaning, removing vertebral bones of the loaches, and processing into fan-shaped flaky loach slices; (2) placing the pretreated loach slices in a fishy smell removing solution for soaking for 1-2h for fishy smell removing; (3) fishing out the loach slices after fishy smell removal, washing off adhesive materials, and then putting into prepared seasoning liquid for pickling for 30-60 min; (4) fishing out the soaked loach slices, placing on a baking net, draining, and baking in an oven for 25-40 min; (5) brushing a layer of chili oil on the surface of the baked loach, cooling, bagging and vacuum packaging; (6) and (5) putting the packaged loaches into a sterilizer for sterilization.
3. Patent document CN101983586A discloses an instant loach food, which is prepared by the following method: (1) removing heads and viscera of raw material loaches, or directly putting the raw material loaches into fishy smell removing liquid to soak for 1-3 hours for fishy smell removing treatment; the weight ratio of the loaches to the fishy smell removing liquid is 1: 3-7; the fishy smell removing liquid is prepared by mixing 2-5% of NaCl and 0.15-0.35% of acid liquid in a weight ratio of 1: 1-2; (2) drying the loaches subjected to fishy smell removal treatment until the water content is 50-55%, and placing the loaches in a closed container at room temperature for softening for 20-30 hours; obtaining dried loaches; (3) puffing dried loaches for 140 seconds by microwaves with the output power of 480-; obtaining puffed loaches; (4) and drying the puffed loaches until the water content is lower than 8%, thereby obtaining the instant loaches.
The relevance of the above documents is greater, and compared with the method, the method for pretreating the loach food, the processing technology, the product type and the taste are greatly improved, so that the finished product has obvious mouthfeel and stronger instant eating property, and the requirements of consumers are better met.
Disclosure of Invention
The invention aims to improve the taste of loaches and meet the requirements of different consumer groups, and provides a special processing technology of a flavored instant loach can.
The technical scheme adopted by the invention is as follows:
a special processing technology of a flavored instant loach can is characterized by comprising the following steps: the steps are as follows:
the invention has the following beneficial effects:
(1) selecting raw materials: taking fresh loaches with the body length of about 8-10cm, and taking 30-50 loaches per 500 g;
(2) sand-discharging: the loaches are placed in pure cold water to be cultured for 2-7 days, and water is changed for 2-7 times every day; adding 0.5-5% of salt and 0.5-5% of citric acid in the later period of cultivation until loaches spit out silt;
(3) synthetic lethality: taking out the loaches with silt spitting, fishing the loaches into a solution containing 5-20% of yellow wine and 5-20% of white vinegar, soaking for 1-5 hours, placing the loaches in a dish, placing 10-30 kg of each dish in order, placing the loaches into a low-temperature refrigeration house at the temperature of-40-4 ℃, and standing for 2-10 hours at the temperature of-40-4 ℃ by adopting a method of soaking and physical freezing to death;
(4) pretreatment: taking out loaches, removing heads and internal organs; after the initial washing with tap water, further soaking and washing with mint soaking clear water, and drawing out blood water in the loach abdomen for later use;
(5) soaking in sections: putting the pretreated loaches into a pickling solution, and pickling for 2-10 hours; in the pickling process, firstly, boiling the pickling liquid, cooling to 5-10 ℃, putting loach into the liquid for pickling for 1-5 hours, adding salt and five-spice powder, raising the temperature to 15-35 ℃, and soaking for 1-5 hours;
(6) draining: fishing out the pickled loaches, putting the loaches into clear water for rinsing, completely rinsing the loaches to remove residual pickling liquid on the surfaces of the loaches, and naturally draining the loaches for later use;
(7) the low-temperature vacuum frying process comprises the following steps: putting the drained loaches into low-temperature vacuum frying equipment, controlling the vacuum degree to be 80-100Kpa, frying for the first time, controlling the oil temperature to be 90-120 ℃ and cooling for 3-4 min, quickly fishing out the fried loaches, cooling, and putting the loaches into the low-temperature vacuum frying equipment for secondary re-frying, wherein the frying time is 1.1-1.9 min;
(8) centrifugal deoiling: fishing out the fried loaches, putting the loaches into a centrifugal machine, and centrifuging to drain oil;
(9) canning: putting the dried loaches and other ingredient sauce into a hard can according to a specific proportion, and mixing; or mixing the dried loaches and other ingredients uniformly according to a specific proportion, and putting into a soft can;
(10) sterilizing; and (3) putting the canned loaches into a sterilization kettle for sterilization, and sterilizing at the temperature of 116-.
Further, in the step (2), locally cooled purified water is used as a water source for the loach to rest.
Further, in the step (5), 4-5 parts of table vinegar, 8-10 parts of cooking wine, 8-10 parts of salt and 1-3 parts of bruised ginger are added into 100 parts of water in the pickling liquid.
Further, the hard can in the step (9) is made of tinplate, and the soft can is made of vacuum bags.
Further, the raw materials selected in the step (1): fresh loaches with the body length of about 9cm are taken, and the loaches are 40 loaches/500 g.
Further, silt spitting in the step (2): culturing Misgurni Anguillicaudati in purified cold water for 4-6 days, and changing water 4-6 times per day; and 2-3% of salt and 2-3% of citric acid are added in the later period of cultivation until the loaches spit out silt completely.
Further, the step (3) is integrated with killing: taking out the loaches spitting the silt, fishing the loaches into a solution containing 10-15% of yellow wine and 10-15% of white vinegar, soaking for 2-4 hours, placing the loaches in a dish, placing 20kg of loaches in each dish, stacking the loaches in order, placing the loaches into a low-temperature refrigeration house at the temperature of minus 20-0 ℃, and standing for 4-8 hours at the temperature of minus 20-0 ℃ by adopting a method of soaking and physical freezing to death.
Further, the step (5) comprises the following steps of: putting the pretreated loaches into a pickling solution, and pickling for 4-8 hours; in the pickling process, firstly, boiling the pickling liquid, cooling to 7-8 ℃, putting loach into the liquid for pickling for 2-4 hours, adding salt and five-spice powder, raising the temperature to 20-30 ℃, and soaking for 2-4 hours; .
Further, different sterilization time is adopted in the step (10), the hard can is sterilized at 120 ℃ under 116-.
Further, the drained loaches are placed into low-temperature vacuum frying equipment, the vacuum degree is controlled to be 85-95Kpa, the loaches are fried for the first time, the oil temperature is controlled to be 100-110 ℃, the time is 3-4 min, the fried loaches are quickly fished out and cooled, then the loaches are placed into the low-temperature vacuum frying equipment to be re-fried for the second time, and the frying time is 1.1-1.9 min.
The loach canned food prepared by the method has complete appearance, good taste, soft fishbone and high nutrient content, and compared with the traditional processing technology, the loach canned food has the advantages of shortening time, saving energy, improving the taste of the loach and meeting the requirements of different consumer groups.
The method is characterized in that the loaches are kept in the cooled purified water and are killed by soaking and physical freezing, compared with the existing cooking wine and scalding death, the method ensures that the loaches have compact meat quality, well protects nutrient substances, does not change the nutrition of the loaches, and the cooking wine and scalding death can cause the loss of the nutrition of the loaches and influence the later-period taste.
When mud and sand are spitted, 0.5-5% of salt and 0.5-5% of citric acid are put in the later period of cultivation, one of which promotes loaches to spit mud and sand as soon as possible, and the other can keep the loaches fresh.
Removing the head and pulling out the viscera, ensuring the integrity of the loaches, improving the aesthetic property, pickling with the special pickling liquid, frying twice, and better meeting the requirements of the current society on the loach cans in two different packaging modes and corresponding sterilization modes.
By adopting a vacuum method, the temperature required for achieving the same frying effect is lower, on one hand, fish cannot be fried to be scorched, and on the other hand, oil is saved; small fishy smell, no scorching phenomenon, low oil residue and the like.
Compared with the loach canned food disclosed in the document 3 in the background art, the loach canned food disclosed by the invention is tender in meat and chewy in taste; is spicy and nutritious.
Detailed Description
The invention is further illustrated below:
example 1:
(1) selecting raw materials: taking fresh loaches with the body length of about 8cm, and keeping the loaches 30 per 500 g;
(2) sand-discharging: culturing Misgurni Anguillicaudati in purified cold water for 2 days, and changing water 2 times per day; adding 0.5% of salt and 0.5% of citric acid in the later period of cultivation until the loaches spit out the silt completely;
(3) synthetic lethality: taking out the loaches which have spitted the silt, fishing the loaches into a solution containing 5% of yellow wine and 5% of white vinegar, soaking the loaches for 1 hour, placing the loaches in a dish, stacking the loaches in order, placing the loaches in a low-temperature refrigeration house at the temperature of minus 40 ℃, and standing the loaches for 2 hours at the temperature of minus 40 ℃ by adopting a method of soaking and physical freezing to death;
(4) pretreatment: taking out loaches, removing heads and internal organs; after the initial washing with tap water, further soaking and washing with mint soaking clear water, and drawing out blood water in the loach abdomen for later use;
(5) soaking in sections: putting the pretreated loaches into a pickling solution, and pickling for 2 hours; in the pickling process, firstly, boiling the pickling liquid, cooling to 5 ℃, putting loaches into the loaches for pickling for 1 hour, adding salt and five-spice powder, raising the temperature to 15 ℃, and soaking for 1 hour;
(6) draining: fishing out the pickled loaches, putting the loaches into clear water for rinsing, completely rinsing the loaches to remove residual pickling liquid on the surfaces of the loaches, and naturally draining the loaches for later use;
(7) the low-temperature vacuum frying process comprises the following steps: putting the drained loaches into low-temperature vacuum frying equipment, controlling the vacuum degree at 80Kpa, frying for the first time, controlling the oil temperature at 90 ℃ for 3min, quickly fishing out the fried loaches, cooling, and putting the loaches into the low-temperature vacuum frying equipment for secondary re-frying, wherein the frying time is 1.1 min;
(8) centrifugal deoiling: fishing out the fried loaches, putting the loaches into a centrifugal machine, and centrifuging to drain oil;
(9) canning: putting the dried loaches and other ingredient sauce into a hard can according to a specific proportion, and mixing; or mixing the dried loaches and other ingredients uniformly according to a specific proportion, and putting into a soft can;
(10) sterilizing; and (3) putting the canned loaches into a sterilization kettle for sterilization, and sterilizing at 116 ℃ for 50min to obtain the flavored instant loach can.
Preferred embodiment 1: and (3) adopting the cooled purified water as a water source for the static culture of the loaches in the step (2).
Preferred embodiment 1: in the step (5), 4 parts of table vinegar, 8 parts of cooking wine, 8 parts of salt and 1 part of bruised ginger are added into 100 parts of water.
Preferred embodiment 1: and (4) adopting a tin plate for the hard can head in the step (9), and adopting a vacuum bag for the soft can.
Example 2:
(1) selecting raw materials: taking fresh loaches with the body length of about 10cm, and enabling the loaches to be 50 loaches/500 g;
(2) sand-discharging: culturing Misgurni Anguillicaudati in purified cold water for 7 days, and changing water 7 times per day; 5% of salt and 5% of citric acid are added in the later period of cultivation until the loaches spit out the silt completely;
(3) synthetic lethality: taking out the loaches spitting the silt, fishing the loaches into a solution containing 20% of yellow wine and 20% of white vinegar, soaking for 5 hours, placing the loaches in a dish, placing 30kg of loaches in each dish, stacking the loaches in order, placing the loaches in a low-temperature refrigeration house at 4 ℃, and standing for 10 hours at the low temperature of 4 ℃ by adopting a method of soaking and physical freezing to death;
(4) pretreatment: taking out loaches, removing heads and internal organs; after the initial washing with tap water, further soaking and washing with mint soaking clear water, and drawing out blood water in the loach abdomen for later use;
(5) soaking in sections: putting the pretreated loaches into a pickling solution, and pickling for 10 hours; in the pickling process, firstly, boiling the pickling liquid, cooling to 10 ℃, adding loaches, pickling for 5 hours, adding salt and five-spice powder, raising the temperature to 35 ℃, and soaking for 5 hours;
(6) draining: fishing out the pickled loaches, putting the loaches into clear water for rinsing, completely rinsing the loaches to remove residual pickling liquid on the surfaces of the loaches, and naturally draining the loaches for later use;
(7) the low-temperature vacuum frying process comprises the following steps: putting the drained loaches into low-temperature vacuum frying equipment, controlling the vacuum degree at 100Kpa, frying for the first time, controlling the oil temperature at 120 ℃ for 4min, quickly fishing out the fried loaches, cooling, and putting the loaches into the low-temperature vacuum frying equipment for secondary re-frying, wherein the frying time is 1.9 min;
(8) centrifugal deoiling: fishing out the fried loaches, putting the loaches into a centrifugal machine, and centrifuging to drain oil;
(9) canning: putting the dried loaches and other ingredient sauce into a hard can according to a specific proportion, and mixing; or mixing the dried loaches and other ingredients uniformly according to a specific proportion, and putting into a soft can;
(10) sterilizing; and (3) putting the canned loaches into a sterilization kettle for sterilization, and sterilizing at 120 ℃ for 150min to obtain the flavored instant loach can.
In the preferred embodiment 2, the cooled purified water is adopted as a water source for the loach to be kept still in the step (2).
In the preferable embodiment 2, the pickling solution in the step (5) is prepared by adding 5 parts of vinegar, 10 parts of cooking wine, 10 parts of salt and 3 parts of bruised ginger into 100 parts of water.
In the preferred embodiment 2, the hard can in the step (9) is made of tinplate, and the soft can is made of vacuum bag.
Example 3:
(1) selecting raw materials: taking fresh loaches with the body length of about 9cm, and keeping the loaches 40 per 500 g;
(2) sand-discharging: culturing Misgurni Anguillicaudati in purified cold water for 5 days, and changing water 5 times per day; 3% of salt and 3% of citric acid are added in the later period of cultivation until the loaches spit out the silt completely;
(3) synthetic lethality: taking out the loaches which have spitted the silt, fishing the loaches into a solution containing 13% of yellow wine and 13% of white vinegar, soaking the loaches for 3 hours, placing the loaches in a dish, stacking the loaches in order, placing the loaches in a low-temperature refrigeration house at the temperature of 18 ℃ below zero, and standing the loaches for 6 hours at the temperature of 18 ℃ below zero by adopting a method of soaking and physical freezing to death;
(4) pretreatment: taking out loaches, removing heads and internal organs; after the initial washing with tap water, further soaking and washing with mint soaking clear water, and drawing out blood water in the loach abdomen for later use;
(5) soaking in sections: putting the pretreated loaches into a pickling solution, and pickling for 6 hours; in the pickling process, firstly, boiling the pickling liquid, cooling to 8 ℃, putting loaches into the loaches for pickling for 3 hours, adding salt and five-spice powder, raising the temperature to 25 ℃, and soaking for 3 hours;
(6) draining: fishing out the pickled loaches, putting the loaches into clear water for rinsing, completely rinsing the loaches to remove residual pickling liquid on the surfaces of the loaches, and naturally draining the loaches for later use;
(7) the low-temperature vacuum frying process comprises the following steps: putting the drained loaches into low-temperature vacuum frying equipment, controlling the vacuum degree to be 80-100Kpa, frying for the first time, controlling the oil temperature to be 105 ℃ and cooling for 3.5min, quickly fishing out the fried loaches, cooling, putting the loaches into the low-temperature vacuum frying equipment, and re-frying for the second time, wherein the frying time is 1.5 min;
(8) centrifugal deoiling: fishing out the fried loaches, putting the loaches into a centrifugal machine, and centrifuging to drain oil;
(9) canning: putting the dried loaches and other ingredient sauce into a hard can according to a specific proportion, and mixing; or mixing the dried loaches and other ingredients uniformly according to a specific proportion, and putting into a soft can;
(10) sterilizing; and (3) putting the canned loaches into a sterilization kettle for sterilization, and sterilizing at 118 ℃ for 100min to obtain the flavored instant loach can.
In the preferred embodiment 3, locally cooled purified water is adopted as a water source for the loach to rest in the step (2).
In the preferable embodiment 3, the pickling solution in the step (5) is prepared by adding 4.5 parts of vinegar, 9 parts of cooking wine, 9 parts of salt and 2 parts of bruised ginger into 100 parts of water.
In the preferred embodiment 3, the hard can in the step (9) is made of tinplate, and the soft can is made of vacuum bag.
In a preferred embodiment 3, the raw materials selected in step (1): fresh loaches with the body length of about 9cm are taken, and the loaches are 40 loaches/500 g.
Example 4:
(1) selecting raw materials: taking fresh loaches with the body length of about 9cm, and keeping the loaches 40 per 500 g;
(2) sand-discharging: culturing Misgurni Anguillicaudati in purified cold water for 6 days, and changing water for 6 times per day; 2% of salt and 2% of citric acid are added in the later period of cultivation until the loaches spit out the silt completely;
(3) synthetic lethality: taking out the loaches which have spitted the silt, fishing the loaches into a solution containing 10% of yellow wine and 10% of white vinegar, soaking for 2 hours, placing the loaches into a dish, stacking 20kg of loaches in each dish, putting the loaches into a low-temperature refrigeration house at the temperature of minus 20 ℃, and standing for 4 hours at the temperature of minus 20 ℃ by adopting a method of soaking and physical freezing to death;
(4) pretreatment: taking out loaches, removing heads and internal organs; after the initial washing with tap water, further soaking and washing with mint soaking clear water, and drawing out blood water in the loach abdomen for later use;
(5) soaking in sections: putting the pretreated loaches into a pickling solution, and pickling for 4 hours; in the pickling process, firstly, boiling the pickling liquid, cooling to 7 ℃, putting loaches into the loaches for pickling for 2 hours, adding salt and five-spice powder, raising the temperature to 20 ℃, and soaking for 2 hours;
(6) draining: fishing out the pickled loaches, putting the loaches into clear water for rinsing, completely rinsing the loaches to remove residual pickling liquid on the surfaces of the loaches, and naturally draining the loaches for later use;
(7) the low-temperature vacuum frying process comprises the following steps: putting the drained loaches into low-temperature vacuum frying equipment, controlling the vacuum degree at 85Kpa, frying for the first time, controlling the oil temperature at 100 ℃ for 3min, quickly fishing out the fried loaches, cooling, and putting the loaches into the low-temperature vacuum frying equipment for re-frying for the second time, wherein the frying time is 1.1 min;
(8) centrifugal deoiling: fishing out the fried loaches, putting the loaches into a centrifugal machine, and centrifuging to drain oil;
(9) canning: putting the dried loaches and other ingredient sauce into a hard can according to a specific proportion, and mixing; or mixing the dried loaches and other ingredients uniformly according to a specific proportion, and putting into a soft can;
(10) sterilizing; and (3) putting the canned loaches into a sterilization kettle for sterilization, and sterilizing at 117 ℃ for 70min to obtain the flavored instant loach can.
Example 5:
(1) selecting raw materials: taking fresh loaches with the body length of about 9cm, and keeping the loaches 40 per 500 g;
(2) sand-discharging: culturing Misgurni Anguillicaudati in purified cold water for 4 days, and changing water 4 times per day; 3% of salt and 3% of citric acid are added in the later period of cultivation until the loaches spit out the silt completely;
(3) synthetic lethality: taking out the loaches which have spitted the silt, fishing the loaches into a solution containing 15% of yellow wine and 15% of white vinegar, soaking the loaches for 4 hours, placing the loaches in a dish, stacking the loaches in 20kg per dish, putting the loaches into a low-temperature refrigeration house at 0 ℃, and standing the loaches for 8 hours at the low temperature of 0 ℃ by adopting a method of soaking and physical freezing to death;
(4) pretreatment: taking out loaches, removing heads and internal organs; after the initial washing with tap water, further soaking and washing with mint soaking clear water, and drawing out blood water in the loach abdomen for later use;
(5) soaking in sections: putting the pretreated loaches into a pickling solution, and pickling for 10 hours; in the pickling process, firstly, boiling the pickling liquid, cooling to 10 ℃, adding loaches, pickling for 5 hours, adding salt and five-spice powder, raising the temperature to 35 ℃, and soaking for 5 hours;
(6) draining: fishing out the pickled loaches, putting the loaches into clear water for rinsing, completely rinsing the loaches to remove residual pickling liquid on the surfaces of the loaches, and naturally draining the loaches for later use;
(7) putting the drained loaches into low-temperature vacuum frying equipment, controlling the vacuum degree at 95Kpa, frying for the first time, controlling the oil temperature at 110 ℃ for 4min, quickly fishing out the fried loaches, cooling, and putting the loaches into the low-temperature vacuum frying equipment for secondary re-frying, wherein the frying time is 11.9 min;
(8) centrifugal deoiling: fishing out the fried loaches, putting the loaches into a centrifugal machine, and centrifuging to drain oil;
(9) canning: putting the dried loaches and other ingredient sauce into a hard can according to a specific proportion, and mixing; or mixing the dried loaches and other ingredients uniformly according to a specific proportion, and putting into a soft can;
(10) sterilizing; and (3) putting the canned loaches into a sterilization kettle for sterilization, and sterilizing at 119 ℃ for 130min to obtain the flavored instant loach can.
The above description is only an embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are included in the scope of the present invention.
Claims (5)
1. A special processing technology of a flavored instant loach can is characterized by comprising the following steps: the steps are as follows:
(1) selecting raw materials: taking fresh loaches with the body length of about 9cm, and keeping the loaches 40 per 500 g;
(2) sand-discharging: culturing Misgurni Anguillicaudati in purified cold water for 4-6 days, and changing water 4-6 times per day; 2-3% of salt and 2-3% of citric acid are added in the later period of cultivation until the loaches spit out the silt completely;
(3) synthetic lethality: taking out the loaches spitting the silt, fishing the loaches into a solution containing 10-15% of yellow wine and 10-15% of white vinegar, soaking for 2-4 hours, placing the loaches in a dish, placing 20kg of the loaches in each dish, stacking the loaches in order, placing the loaches into a low-temperature refrigeration house at the temperature of-20-0 ℃, and standing for 4-8 hours at the temperature of-20-0 ℃ by adopting a method of soaking and physical freezing to death;
(4) pretreatment: taking out loaches, removing heads and internal organs; after the initial washing with tap water, further soaking and washing with mint soaking clear water, and drawing out blood water in the loach abdomen for later use;
(5) soaking in sections: putting the pretreated loaches into a pickling solution, and pickling for 2-10 hours; in the pickling process, firstly, boiling the pickling liquid, cooling to 5-10 ℃, putting loach into the liquid for pickling for 1-5 hours, adding salt and five-spice powder, raising the temperature to 15-35 ℃, and soaking for 1-5 hours; the pickling liquid is prepared by adding 4-5 parts of table vinegar, 8-10 parts of cooking wine, 8-10 parts of salt and 1-3 parts of bruised ginger into 100 parts of water;
(6) draining: fishing out the pickled loaches, putting the loaches into clear water for rinsing, completely rinsing the loaches to remove residual pickling liquid on the surfaces of the loaches, and naturally draining the loaches for later use;
(7) the low-temperature vacuum frying process comprises the following steps: putting the drained loaches into low-temperature vacuum frying equipment, controlling the vacuum degree to be 85-95Kpa, frying for the first time, controlling the oil temperature to be 100-110 ℃ and cooling for 3-4 min, quickly fishing out the fried loaches, cooling, putting the loaches into the low-temperature vacuum frying equipment, and re-frying for the second time, wherein the frying time is 1.1-1.9 min;
(8) centrifugal deoiling: fishing out the fried loaches, putting the loaches into a centrifugal machine, and centrifuging to drain oil;
(9) canning: putting the dried loaches and other ingredient sauce into a hard can according to a specific proportion, and mixing; or mixing the dried loaches and other ingredients uniformly according to a specific proportion, and putting into a soft can;
(10) sterilizing; and (3) putting the canned loaches into a sterilization kettle for sterilization, and sterilizing at the temperature of 116-.
2. The special processing technology of the flavored instant loach can according to claim 1, characterized in that: and (3) locally cooled purified water is used as a water source for the loach to rest.
3. The special processing technology of the flavored instant loach can according to claim 1, characterized in that: and (4) adopting a tin plate for the hard can head in the step (9), and adopting a vacuum bag for the soft can.
4. The special processing technology of the flavored instant loach can according to claim 1, characterized in that: the step (5) comprises the following steps of soaking: putting the pretreated loaches into a pickling solution, and pickling for 4-8 hours; in the pickling process, firstly, the pickling liquid is boiled and cooled to 7-8 ℃, loaches are put into the loaches to be pickled for 2-4 hours, then salt and five-spice powder are added, the temperature is raised to 20-30 ℃, and the loaches are soaked for 2-4 hours.
5. The special processing technology of the flavored instant loach can according to claim 1, characterized in that: in the step (10), different sterilization time is adopted, the hard can is sterilized at 120 ℃ under 116-.
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| CN103445224A (en) * | 2013-08-27 | 2013-12-18 | 巢湖市光明农业开发有限责任公司 | Preparation method for instant leisure mud fish |
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