CN106616549A - Method for processing frozen seasoning fish roe product - Google Patents
Method for processing frozen seasoning fish roe product Download PDFInfo
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- CN106616549A CN106616549A CN201610953528.XA CN201610953528A CN106616549A CN 106616549 A CN106616549 A CN 106616549A CN 201610953528 A CN201610953528 A CN 201610953528A CN 106616549 A CN106616549 A CN 106616549A
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Abstract
Provided is a method for processing a frozen seasoning fish roe product. The method comprises a step (1) of taking roes of fresh cods having undergone film removal and cleaning, or heating and stirring the frozen cod roes at 110-120 DEG C until the cod roes are unfrozen for standby application; a step (2) of adding the cod roes, water and seasoning according to a mass ratio of (50%-60%):(10%-20%):(20%-40%) into a stir-frying pot, wherein the seasoning is obtained by mixing light soy sauce, dark soy sauce, white sugar, salt, skipjack concentrated solution, fresh ginger juice and mirin according to a mass ratio of (6-8):(4-6):(15-18):(1-2):(0.1-0.5):(0.3-0.6):(0.5-1.0), heating the materials with stirring until the materials boil, and then adopting a programmed freezing mode to perform stir-frying; wherein the programmed freezing mode comprises the steps of first performing stir-frying for 8-15 min at 100-110 DEG C, then performing stir-frying for 15-25 min at 85-90 DEG C, and finally performing at 60-70 DEG C until the product is dry; and a step (3) of cooling, packaging, sterilizing and freezing the well stir-fried cod roes to obtain the frozen seasoning fish roe product. According to the method, the stir-frying time is shortened, production efficiency is improved, and the manufactured frozen seasoning fish roe product is excellent in flavor and nutrition and safe to eat.
Description
(1) technical field
The present invention relates to a kind of processing method of freezing seasoning roe product, belongs to food processing field.
(2) background technology
Roe is a kind of nutritious food, wherein containing substantial amounts of protein (accounting for more than the 70% of dry weight), and
And its contained essential amino acid A wide selection of colours and designs, proportioning are appropriate, belong to adequate proteins.Also contain substantial amounts of unsaturated fat in roe
Acid, especially EPA and DHA content are higher, and EPA and DHA has cholesterol and triglycerides, softening blood vessel, suppression in cleaning blood vessel
Braking pulse atherosclerosis and the effect of suppression cerebral thrombosis.In addition, in roe also containing abundant vitamin (as vitamin A,
B, D), mineral matter (such as calcium, phosphorus, iron, zinc) and phospholipids compounds, be the good complement agent of human brain and marrow, grow agent.
Edible roe, not only with promoting develop, build up health, brain tonic etc. is acted on, and may also function as the effect of black hair, make one to shine
Youth.
Traditionally, based on the caviar that roe product is mainly processed with sturgeon ovum.On the one hand, the growth of sturgeon is delayed
Slowly, need for many years could from a juvenile fish grow into can Maturation and spawning adult fish, and due to overfishing, the quantity of sturgeon is drastically
Decline, prices are rather stiff to cause caviar, the popularization for having had a strong impact on roe eats；On the other hand, as people live
The raising of level, single roe jam products can not meet demand of the people to product diversification.In addition, roe nutrition is rich
Richness, delicious flavour, but inappropriate processing mode can cause the heavy damage of its nutrition, and local flavor is had a greatly reduced quality.
The roe product sold in the market is generally curing food, and the final form of product is usually thick roe
Sauce form.Whole process is complicated, time-consuming, and curing process easily causes the problems such as local flavor is lost, nutrient content is destroyed；
And when the products such as cod seed, salmon roe are produced, in order that color and luster keeps vivid, often add nitrite in raw material roe
Deng colour former, and the amine being rich in conventional nitrite and roe reacts the N ﹣ nitrosamine that can be generated with carcinogenicity
Class.Roe is nutritious, but while also easily cause microorganism growth and breeding wherein, therefore when roe product is produced, it is micro-
BIOLOGICAL CONTROL is into one of key link.And except strictly observing good working specification in process of production, processing technology
Selection also determines to a great extent the content of microorganisms of most output aggregate.This is accomplished by new technology and carrys out solve problem, from
Local flavor, nutrition and safety angularly improve product quality.
(3) content of the invention
The present invention seeks to being directed to the problem that above-mentioned prior art is present provides that a kind of local flavor, nutrition is all good and edible safety
Freezing seasoning roe product processing method, the method shortens the frying time while good product quality is ensured,
Improve production efficiency.
The technical solution used in the present invention is：
A kind of processing method of freezing seasoning roe product, methods described includes：
(1) remove film, cleaning after fresh cod seed, or freezing cod seed heating stirring at 110 DEG C～120 DEG C it is straight
It is standby to thawing；
(2) cod seed, water, condiment are pressed into 50%～60%：10%～20%：20%～40% quality proportioning is added fries
In pot processed, wherein condiment is by light soy sauce, dark soy sauce, white sugar, salt, stripped tuna concentrate, ginger juice He Wei Sake in mass ratio 6～8：4～
6：15～18：1～2：0.1～0.5：0.3～0.6：0.5～1.0 is mixed to get, and boiling is heated under stirring, then using journey
Sequence cooling method carries out frying；Described program cooling method is：First 100 DEG C～110 DEG C stir-fry 8～15 minutes, then 85 DEG C～
90 DEG C stir-fry 15～25 minutes, and last 60 DEG C～70 DEG C stir-fry to dry (generally requiring 15～30 minutes)；
(3) the good cod seed Jing coolings of frying, packaging, sterilized, freezing obtains final product freezing seasoning roe product.
In step (2) of the present invention, the condiment for using is light soy sauce, dark soy sauce, white sugar, salt, stripped tuna concentrate, ginger juice and taste
The mixture of Sake, wherein stripped tuna concentrate are the conventional flavorings of Japan, be commonly used on meat can remove meat disturb taste, allow it
It is more delicious.Ginger juice can by by ginger clean after batter down take juice obtain；Wei Sake are then a kind of flavorings of similar rice wine, one
As be used in can remove fishy smell, it is commercially available from Japan；Ginger juice be cleaned by ginger after batter down and take juice and obtain；Ginger juice and taste
Sake plays deodorization, increases fresh effect, Qie Wei Sake also have increase color and luster, increase elasticity, extend preserve, moisturizing it is soft tender and other effects.
The preferably cod seed of the invention, water, the quality proportioning of condiment are 56%：14%：30%.
In step (3) of the present invention, described cooling vacuum available cooler cooling.
In step (3) of the present invention, the sterilization process is recommended as follows：Roe after vacuum packaging is put into into ultrahigh pressure vessel
Middle process, at room temperature, is forced into 400～1000Mpa, 5～30min of pressurize.Hyperpressure low-temperature sterilization technology generation is adopted herein
For traditional heating sterilization technology, its processing procedure is to small-molecule substance (such as vitamin, pigment, flavor component) almost without shadow
Ring, therefore, the problems such as flavour of food products variation and serious nutrient content destruction will not be caused as adding thermal sterilization；And, 400
Process under～1000Mpa ultra-high pressure conditions, just can be low by most bacteria inactivation rates in roe, energy consumption without the need for additional heat treatment
It is a kind of high-quality and efficient sterilization technology and bactericidal effect is good.
In step (3) of the present invention, described freezing preferably adopts following steps：It is first little in 35 DEG C～﹣ of ﹣, 45 DEG C of freezings 2～3
When, then in 18 DEG C of chilled storages of ﹣.Jing sterilization after product before 18 DEG C of Storage in cold bank of ﹣ are proceeded to, first quickly in 35～﹣ of ﹣ 45
DEG C sharp freezing room is quick-frozen, rather than product is directly proceeded to the freezer of 18 DEG C of ﹣ is preserved.Thus, product can be quickly through 1～﹣ of ﹣ 5
DEG C zone of maximum ice crystal formation, and make product center temperature reach 18 DEG C of ﹣ in 30min.Avoiding the same of deterioration in quality
When, make the part microorganism not being killed in sterilization process dead, the residual quantity of microorganism is greatly reduced, and can press down for a long time
The growth and breeding of microorganism processed, extends shelf life.
Compared with prior art, the beneficial effects are mainly as follows：
(1) step (2) of the present invention replaces traditional pickling process seasoning process using heating seasoning mode, can prevent product from occurring
Sense of taste is pickled, the local flavor for keeping roe fresh, and roe can be made tasty more fully, more rapidly, eat safer.Frying
The multistage frying production method of Cheng Caiyong programmed coolings, while good product quality is ensured, shortens the frying time, improves
Production efficiency.
(2) method for disinfection that the present invention is adopted can reduce product nutrient loss and local flavor while microorganism is killed
It is deteriorated.
(3) freezing method of the invention makes what is be not killed in sterilization process while deterioration in quality is avoided
Part microorganism is dead, greatly reduces the residual quantity of microorganism, and can for a long time suppress the growth and breeding of microorganism, extends and produces
Product shelf life.
(4) present invention is not added with process any synthetic additive, and whole flavorings are natural extract or day
Right fermented product, safer health.
(4) specific embodiment
With reference to specific embodiment, the present invention is described further, but protection scope of the present invention is not limited in
This：
Embodiment 1：
Raw material → defrosting → seasoning → frying → cooling → metering, packaging → gold inspection, sterilized → freezing → packing, storage
(1) raw material：From the freezing cod seed block semi-finished product stored under the conditions of 18 DEG C of ﹣.
(2) thaw：Freezing cod seed is poured in frying pot, is heated under the conditions of 115 DEG C, stirred every 3 minutes
Once, thaw completely to raw material.
(3) seasoning：By raw material proportioning, flavoring is poured in frying pot, quickly stirred to boiling；The matter of compound seasoner
Amount proportioning is as follows：Roe 56%, water 14%, light soy sauce 6.2%, dark soy sauce 4.8%, white sugar 15.8%, salt 1.6%, stripped tuna concentration
Liquid (oriental cherry food (Zhuhai) Co., Ltd) 0.28%, ， Wei Sake (the industrial limited public affairs in taste island food (Shanghai) of ginger juice 0.56%
Department) 0.8%.
(4) frying：Temperature is adjusted to into 100 DEG C of 15min that stir-fry, temperature is then reduced to 85 DEG C of 25min that stir-fry, finally with 60
DEG C temperature continues to stir-fry roe to no liquid (about 30min or so).
(5) cool down：The good roe of frying is cooled down with vacuum cooled machine.
(6) weigh, pack：1000g ± 5g roes are weighed, is packed, sealed with vacuum packing machine.
(7) it is sterilized：By the roe after packaging, Jing after metal detection, sterilization processing is carried out；Treatment conditions are：Vacuum packaging
Roe afterwards is put in ultrahigh pressure vessel, at room temperature, is forced into 600～800Mpa, pressurize 20min..
(8) freeze：Sharp freezing room is freezed, and 40 DEG C or so of ﹣ is freezed 2 hours, good as standard to freeze.
(9) packing, storage：Packed roe finished product is proceeded in 18 DEG C of freezers of ﹣ and is preserved.
Using the seasoning roe of present invention production under 18 DEG C of holding conditions of ﹣, shelf life of products was up to more than 540 days.Produce
Product have that roe is full, chewing mouthfeel is clear and melodious, and internal nutritive loss is few, and mode of appearance destruction is little, and product colour and mouthfeel are all good,
Long shelf-life, is easy to the advantage of market circulation.Can be by total plate count control using the freezing seasoning roe of this processing technology production
System is in 50～100cfu/g.
Embodiment 2：
Raw material → defrosting → seasoning → frying → cooling → metering, packaging → gold inspection, sterilized → freezing → packing, storage
(1) raw material：From the freezing cod seed block semi-finished product stored under the conditions of 18 DEG C of ﹣.
(2) thaw：Freezing cod seed is poured in frying pot, is heated under the conditions of 120 DEG C, stirred every 3 minutes
Once, thaw completely to raw material.
(3) seasoning：By raw material proportioning, flavoring is poured in frying pot, quickly stirred to boiling；The matter of compound seasoner
Amount proportioning is as follows：Roe 50%, water 20%, light soy sauce 8%, dark soy sauce 4%, white sugar 15%, salt 1.3%, stripped tuna concentrate (oriental cherry
Food (Zhuhai) Co., Ltd) 0.1%, the ， Wei Sake of ginger juice 0.6% (taste island food (Shanghai) Industrial Co., Ltd) 1.0%.
(4) frying：Temperature is adjusted to into 110 DEG C of 10min that stir-fry, temperature is then reduced to 90 DEG C of 20min that stir-fry, finally with 70
DEG C temperature continues to stir-fry roe to no liquid (about 20min or so).
(10) cool down：The good roe of frying is cooled down with vacuum cooled machine.
(11) weigh, pack：1000g ± 5g roes are weighed, is packed, sealed with vacuum packing machine.
(12) it is sterilized：By the roe after packaging, Jing after metal detection, sterilization processing is carried out；Treatment conditions are：Vacuum packaging
Roe afterwards is put in ultrahigh pressure vessel, at room temperature, is forced into 400～600Mpa, pressurize 30min..
(13) freeze：Sharp freezing room is freezed, and 35 DEG C or so of ﹣ is freezed 3 hours, good as standard to freeze.
(14) packing, storage：Packed roe finished product is proceeded in 18 DEG C of freezers of ﹣ and is preserved.
Using the seasoning roe of present invention production under 18 DEG C of holding conditions of ﹣, shelf life of products was up to more than 540 days.Produce
Product have that roe is full, chewing mouthfeel is clear and melodious, and internal nutritive loss is few, and mode of appearance destruction is little, and product colour and mouthfeel are all good,
Long shelf-life, is easy to the advantage of market circulation.Can be by total plate count control using the freezing seasoning roe of this processing technology production
System is in 50～100cfu/g.
Claims (6)
1. a kind of processing method of freezing seasoning roe product, methods described includes：
(1) remove film, cleaning after fresh cod seed, or freezing cod seed at 110 DEG C～120 DEG C heating stirring until solution
Freeze, it is standby；
(2) the cod seed Jing after step (1) process, water, condiment are pressed into 50%～60%：10%～20%：20%～40%
Quality proportioning add frying pot in, wherein condiment by light soy sauce, dark soy sauce, white sugar, salt, stripped tuna concentrate, ginger juice He Wei Sake are pressed
Mass ratio 6～8：4～6：15～18：1～2：0.1～0.5：0.3～0.6：0.5～1.0 is mixed to get, and boiling is heated under stirring
Rise, then frying is carried out using programmed cooling mode；Described program cooling method is：First 100 DEG C～110 DEG C stir-fry 8～15 points
Clock, then 85 DEG C～90 DEG C stir-fry 15～25 minutes, and last 60 DEG C～70 DEG C stir-fry to dry；
(3) the good cod seed Jing coolings of frying, packaging, sterilized, freezing obtains final product freezing seasoning roe product.
2. the processing method for freezing seasoning roe product as claimed in claim 1, it is characterised in that：It is described to kill in step (3)
Bacterium process is specific as follows：Roe after vacuum packaging is put in ultrahigh pressure vessel and is processed, at room temperature, it is forced into 400～
1000Mpa, 5～30min of pressurize.
3. the processing method for freezing seasoning roe product as claimed in claim 1, it is characterised in that：It is described in step (3)
Freezing adopts following steps：First in 45 DEG C of 35 DEG C～﹣ of ﹣ freezings 2～3 hours, then in 18 DEG C of chilled storages of ﹣.
4. the processing method for freezing seasoning roe product as claimed in claim 2, it is characterised in that：It is described in step (3)
Freezing adopts following steps：First in 45 DEG C of 35 DEG C～﹣ of ﹣ freezings 2～3 hours, then in 18 DEG C of chilled storages of ﹣.
5. as described in one of Claims 1 to 4 freezing seasoning roe product processing method, it is characterised in that：Step (2)
In, the cod seed, water, the quality proportioning of condiment are 56%：14%：30%.
6. as described in one of Claims 1 to 4 freezing seasoning roe product processing method, it is characterised in that：Step (3)
In, described cooling vacuum available cooler cooling.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610953528.XA CN106616549A (en) | 2016-11-03 | 2016-11-03 | Method for processing frozen seasoning fish roe product |
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| CN201610953528.XA CN106616549A (en) | 2016-11-03 | 2016-11-03 | Method for processing frozen seasoning fish roe product |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319480A (en) * | 2017-07-13 | 2017-11-07 | 福州日兴水产食品有限公司 | A kind of roe flavoring and preparation method thereof |
| CN109691644A (en) * | 2019-02-20 | 2019-04-30 | 大连盖世健康食品股份有限公司 | A kind of novel processing method of roe product and intelligent device |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319480A (en) * | 2017-07-13 | 2017-11-07 | 福州日兴水产食品有限公司 | A kind of roe flavoring and preparation method thereof |
| CN109691644A (en) * | 2019-02-20 | 2019-04-30 | 大连盖世健康食品股份有限公司 | A kind of novel processing method of roe product and intelligent device |
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