CN106798264A - 一种鲭鱼常温调理食品及生产工艺 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
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- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
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- 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
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- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
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Abstract
本发明公开了一种鲭鱼常温调理食品,有以下重量份的原料:鲭鱼肉70‑90份、白砂糖0.5‑5.0份、奶粉1.0‑5.0份、食用油1.0‑5.0份、硫酸钡0.01‑0.1份、香兰素0.01‑0.1份、维生素C 0.01‑0.1份、食用香精0.04‑0.4份,羊膜液0.01‑0.1份。本发明制成的鲭鱼调理食品口感好,肉质结构紧密,无腥味,具有浓郁的烤鱼风味,在常温下可保存半年以上,具有延长货架期的作用。
Description
技术领域
本发明涉及一种食品及生产工艺,尤其是涉及一种鲭鱼常温调理食品及生产工艺。
背景技术
鲭鱼,隶属鲈形目鲭科鲐属,俗名鲐鱼、大西洋鲭鱼、波士顿鲭鱼、太平洋鲭鱼、日本鲐鱼、美国鲭鱼、蓝鲭鱼、竹马鲛鱼等。鲭鱼均属多脂红肉鱼,系中上层高产量的回游性鱼类,鱼类分布广、生长快、产量高。是我国东海,黄海主要经济鱼类之一。近年来,由于水产资源结构发生了变化,经济价值高的鱼类资源严重衰退,中上层鱼类产量相对增加,而活鱼销售方式很难满足鲭鱼产量快速增长的要求,造成大量养殖鲭鱼出现滞销,给养殖户造成较大的经济损失,所以研究和开发利用经济价值较低的鲭鱼资源,是水产品加工迫切需要解决的问题。
鱼肉每百克含蛋白质21.4克、脂肪7.4克,肉质坚实,除鲜食外还可腌制和做罐头,其肝可提炼鱼肝油鲐鱼鱼肉入药,性味甘平,有滋补强壮之功,用于治疗慢性胃肠道疾病、肺痨损伤、神经衰弱等。鲐鱼的心含细胞色素C、维生素C等,胃粘膜含透明质酸酶、维生素B1。由于鲭鱼属多脂鱼,其脂质中的脂肪酸具有大量不饱和烃链,易发生自动氧化,其降解产物醛和羧酸产生使人不愉快的腥臭味,并使营养成分降低。目前鲭鱼的加工较少,单一的。鲭鱼肉质肥嫩,营养丰富,是一种健康的食材。
市场上出售的鲭鱼大多是生鲜冻水产品,或者是干制鲭鱼,这些产品,需要再加工,腥味重,风味差,不易保存,目前还未有人将鲭鱼制成具有特殊风味的常温调理制品。
发明内容
本发明是为了解决传统鲭鱼调理食品制作工艺简单,造成其营养成分比例失衡,且产品质量难以控制的技术难题,提供一种加工时间短,既保证鱼类食品的营养物质均衡,味道鲜美,抑制细菌,又能够延长产品保质期的鲭鱼常温调理食品及生产工艺。
本发明解决上述技术问题采取的技术方案是:一种鲭鱼常温调理食品,含有以下重量份的原料: 含有以下重量份的原料:鲭鱼肉80份、白砂糖2.5份、奶粉3.0份、食用油3.0份、硫酸钡0.01-0.1份、香兰素0.01-0.1份、维生素C 0.01-0.1份、食用香精0.04-0.4份,羊膜液0.01-0.1份。
本发明还提供一种鲭鱼常温调理食品的生产工艺,步骤如下:
1)前处理:选取鲭鱼,制成鲭鱼片后杀菌处理;
2)调味:将鲭鱼片与白砂糖、奶粉、食用油、硫酸钡、羊膜液、香兰素、维生素C和食用香精按比例混合均匀,放置1-2小时;
3)烤制:调味后的鱼片,放入功率为3-5KW的烘烤机内,在温度为100-200℃范围内,烘烤0.5-2小时;
4)干燥、包装:取出步骤3)中调味好的鲭鱼片,进行干燥处理,干燥至鲭鱼片中水分含量为45-55%,真空包装即制备得鲭鱼常温调理食品。
在上述鲭鱼常温调理食品的生产工艺中:
本发明步骤1)中制成鲭鱼片的具体过程优选为:将鲭鱼从背部剖开,腹部要连着,别切断,去内脏,清洗干净血污。
本发明步骤1)中的杀菌处理优选为:将鲭鱼片置于浓度为10-15mg/L的臭氧水中浸泡5-10分钟。
本发明步骤2)控制的调味时间优选为1.5小时。
本发明步骤3)中的烤制过程优选为在温度为150℃,烘烤1.2小时。
本发明步骤4)中干燥处理时优选采用30℃低温热泵除湿干燥设备或冷风干燥设备。
本发明的有益效果是:
1、本发明采用常温调理技术,有效的减少了鲭鱼调理食品在传统加工过程中的营养搭配不均,达到营养均衡,有利于人体的健康;
2、本发明的生产工艺可以准确定量各工序添加的辅料,避免了传统工艺制作过程中产品的差异,保证了产品的质量稳定,可实行标准化生产,有利于生产质量的量化管理,有利于工业化大规模生产;
3、本发明采用营养成分量化控制技术:能够控制营养成分含量,以保证产品的良好品质,硫酸钡和羊膜液通过香兰素具有提鲜的作用,同时在一定程度抑制细菌的作用,从而延长货架期;
4、本发明采用了隧道式烤制技术:使食品经过烤制加工能降低食品基质中水分的活性,抑制微生物和许多酶的活性,降低各种化学、生化反应的速度,减缓食品腐烂变质速度保证了产品本身的品质和口感。
5、本发明制作的鲭鱼调理食品含盐量低,口感清香细腻,味道鲜美,解腻开胃,贮运和食用方便。且质地松软,易消化,是居家旅行的极佳的食品;每100 克含蛋白质18.4克,脂肪4.6 克, 还含有磷、铁、钙、锌、镁以及维生素A、B1、B2 等多种营养成分。含不饱和脂肪酸较多,而且脂肪酸的碳链又较长,具有降低胆固醇作用,为老人、儿童、孕产妇的理想滋补食品;它还一定的药用价值,我国古今医学及水产药用书籍记载,刀鱼有养肝、祛风、止血等功能,对治疗出血、疮、痈肿等疾有良效。经常食用刀鱼调理食品,具有补益五脏的功效。刀鱼含有丰富的镁元素,对心血管系统有很好的保护作用,有利于预防高血压、心肌梗死等心血管疾病;鲭鱼调理食品既保存了传统鲭鱼的优点,又改善了传统鲭鱼食品的营养及口味,是一种营养非常均衡的健康调理食品。
具体实施方式
以下结合实施例对本发明作进一步详细描述。
实施例1
一种鲭鱼常温调理食品,含有以下重量份的原料:鲭鱼肉70份、白砂糖0.5份、奶粉1.0份、食用油1.0份、香兰素0.01份、维生素C 0.01份、羊膜液0.01份、硫酸钡0.01份、食用香精0.04份。
本发明还提供一种鲭鱼常温调理食品的生产工艺,步骤如下:
1)前处理:选取鲭鱼,制成鲭鱼片后杀菌处理;
2)调味:将鲭鱼片与白砂糖、奶粉、食用油、香兰素、羊膜液、硫酸钡、维生素C和食用香精按比例混合均匀,放置1小时;
3)烤制:调味后的鱼片,放入功率为3KW的烘烤机内,在温度为200℃范围内,烘烤0.5小时;
4)干燥、包装:取出步骤3)中调味好的鲭鱼片,进行干燥处理,干燥至鲭鱼片中水分含量为55%,真空包装即制备得鲭鱼常温调理食品。
经过南北方消费者口味的比较,大家都喜欢这种肉质较紧实,无腥味,无油腻感,咸度适中,具有烤香,食用后口齿留香的风味。
实施例2
一种鲭鱼常温调理食品,含有以下重量份的原料:鲭鱼肉90份、白砂糖5.0份、奶粉5.0份、食用油5.0份、香兰素0.1份、维生素C 0.1份、羊膜液0.03份、硫酸钡0.02份、食用香精0.4份。
本发明还提供一种鲭鱼常温调理食品的生产工艺,步骤如下:
1)前处理:选取鲭鱼,制成鲭鱼片后杀菌处理;
2)调味:将鲭鱼片与白砂糖、奶粉、食用油、香兰素、羊膜液、硫酸钡、维生素C和食用香精按比例混合均匀,放置2小时;
3)烤制:调味后的鱼片,放入功率为5KW的烘烤机内,在温度为100℃范围内,烘烤2小时;
4)干燥、包装:取出步骤3)中调味好的鲭鱼片,进行干燥处理,干燥至鲭鱼片中水分含量为45%,真空包装即制备得鲭鱼常温调理食品。
经过南北方消费者口味的比较,大家都喜欢这种肉质较紧实,无腥味,无油腻感,咸度适中,具有烤香,食用后口齿留香的风味。
经过南北方消费者口味的比较,大家都喜欢这种肉质较紧实,无腥味,无油腻感,咸度适中,具有烤香,食用后口齿留香的风味。
风味评价:
指标 | 评价等级(优>良>差) |
肉色 | 良 |
嫩度 | 优 |
风味 | 优 |
外观 | 良 |
上述实施例为本发明较佳的实施方式,但本发明的实施方式并不受上述实施例的限制。其他的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合、简化,均应为等效的置换方式,都包含在本发明的保护范围。
Claims (8)
1.一种鲭鱼常温调理食品,其特征是:有以下重量份的原料:鲭鱼肉70-90份、白砂糖0.5-5.0份、奶粉1.0-5.0份、食用油1.0-5.0份、硫酸钡0.01-0.1份、香兰素0.01-0.1份、维生素C 0.01-0.1份、食用香精0.04-0.4份,羊膜液0.01-0.1份。
2.根据权利要求1所述的鲭鱼常温调理食品,其特征是:有以下重量份的原料:鲭鱼肉80份、白砂糖2.5份、奶粉3.0份、食用油3.0份、香兰素0.05份、维生素C 0.05份、食用香精0.2份。
3.根据权利要求1所述的鲭鱼常温调理食品的生产工艺,其特征是:流程如下:1)前处理;2)调味;3)烤制;4)干燥、包装。
4.根据权利要求3所述的鲭鱼常温调理食品的生产工艺,其特征是:包括以下步骤:
1)前处理:选取鲭鱼,制成鲭鱼片后杀菌处理;
2)调味:将鲭鱼片与白砂糖、奶粉、食用油、羊膜液、硫酸钡、香兰素、维生素C和食用香精按比例混合均匀,放置1-2小时;
3)烤制:调味后的鱼片,放入功率为3-5KW的烘烤机内,在温度为100-200℃范围内,烘烤0.5-2小时;
4)干燥、包装:取出步骤3)中调味好的鲭鱼片,进行干燥处理,干燥至鲭鱼片中水分含量为45-55%,真空包装即制备得鲭鱼常温调理食品。
5.根据权利要求3所述的鲭鱼常温调理食品的生产工艺,其特征是:步骤1)中所述的杀菌处理为将鲭鱼片置于浓度为10-15mg/L的臭氧水中浸泡5-10分钟。
6.根据权利要求3所述的鲭鱼常温调理食品的生产工艺,其特征是:步骤2)中调味时间为1-2小时。
7.根据权利要求3所述的鲭鱼常温调理食品的生产工艺,其特征是:步骤3)中所述的烤制条件为在温度为100-200℃范围内,烘烤0.5-2小时。
8.根据权利要求3所述的鲭鱼常温调理食品的生产工艺,其特征是:步骤4)中干燥处理时采用30℃低温热泵除湿干燥设备或冷风干燥设备。
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