CN107006795A - A kind of anti-oxidant sturgeon is combined dried meat floss processing technology - Google Patents
A kind of anti-oxidant sturgeon is combined dried meat floss processing technology Download PDFInfo
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- CN107006795A CN107006795A CN201710208471.5A CN201710208471A CN107006795A CN 107006795 A CN107006795 A CN 107006795A CN 201710208471 A CN201710208471 A CN 201710208471A CN 107006795 A CN107006795 A CN 107006795A
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- SQDAZGGFXASXDW-UHFFFAOYSA-N 5-bromo-2-(trifluoromethoxy)pyridine Chemical compound FC(F)(F)OC1=CC=C(Br)C=N1 SQDAZGGFXASXDW-UHFFFAOYSA-N 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
Abstract
Dried meat floss processing technology is combined the invention discloses a kind of anti-oxidant sturgeon, is related to food processing technology field, comprises the following steps：Slaughter stripping and slicing, degreasing deodorant, anti-oxidant treatment, pickle, cure, dry rub with the hands pine, fry shortcake beat pine, seasoning pack.The present invention using degreasing deodorant material to flesh of fish processing after, improve the gas porosity of dried fish floss, oxidation resistance liquid processing can prevent fish meat protein from aoxidizing, and the fishy smell of dried fish floss is reduced again, obtained dried meat floss is in good taste, high protein and low fat, be of high nutritive value.Present invention process method applies also for the fresh-water fishes dried meat floss processing of single variety, and family manufacture, industrialization large-scale production are applicable.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of anti-oxidant sturgeon is combined dried meat floss processing technology.
Background technology
Sturgeon is cold water fishes, belongs to one of large economic freshwater fingerling of China, and grow up fish body 2-3m, and average weight can
Up to 200-400kg.Sturgeon large-scale farming is started from 1996, and to 2014, national cultured output reached 7.59 ten thousand tons, accounting generation
Boundary's sturgeon cultivation total amount is up to 80%, resource very abundant.Sturgeon is nutritious in itself, delicious meat, no fishbone (cartilage), especially
It is adapted to old man and child is edible, wherein, crude protein content nearly 20%, 18 kinds of amino acid contents are nearly 19%, wherein required amino
Acid accounts for 40% or so, and total lipid content is 4.6% or so；Mineral content enriches, the wherein content of selenium about 0.20mg/kg.
Sturgeon belongs to larger fish, and the specification for eating sturgeon raw at present is preferred between 1-1.5kg, and now belongs to sturgeon children
Fish phase, rapid growth stage, now list and not only waste but also have a strong impact on economic value, in order to improve culture benefit, typically
Commercially available sturgeon specification needs to reach 4-5kg, and constrain average family eats consumption raw.Therefore extension sturgeon industrial chain, develops sturgeon
Fish deep processed product is imperative.Main sturgeon product is " black soft gold "-caviar (raw system) at present, although sturgeon fish
Seed sauce price is up to 10000 yuans/kg, but has 90% processing byproduct to fail to make full use of, wherein comprising accounting for
The flesh of fish of fish body weight 50%, therefore exploitation sturgeon processed fish meat products have larger potentiality.In addition to caviar, scientific and technical personnel
Sturgeon chondroitin sulfate, collagen, nucleoprotamine extraction, sturgeon hot/cold smoked fish piece, curing fillet, fish rod, the flesh of fish are carried out
The research and development such as fourth, poor liquor-saturated sturgeon, fish head albumen powder.
China's freshwater product cultivation rate is higher, aboundresources, but the processing of freshwater product will significantly lag behind seawater
The processing of product.The current freshwater product especially fresh-water fishes such as silver carp grass carp, aquaculture cost is high, and on the low side, profit margin is relatively low；
And there is the spy that bilgy odour weight, more, meat of miscellaneous thorn coarse (some fingerlings) etc. are unfavorable for eating raw compared with fish in fresh-water fishes
Point.Wang Ji equalitys people has once carried out evaluation of nutrition to common fresh-water fishes, it is found that fresh water fish protein matter content is general in 15-20%
Between, fat content 2% or so, wherein unrighted acid accounts for 45-75%, equally containing this kind of growth in humans's hairs of EPA and DHA
Educate necessary aliphatic acid.And pass through high temperature, high pressure, it is fried, the fresh-water fishes that PROCESS FOR TREATMENT is crossed such as pickle, sterilize, then can be significantly
Its bilgy odour and softening fish-bone fishbone are eliminated, therefore fresh-water fishes have good processing characteristics and value.However, due to
The protein content of fresh-water fishes is high, and its processed finished products is easily aoxidized in storage, content of protein carbonyl group liter in the flesh of fish
High, sulfhydryl content reduction, meat is deteriorated, the mouthfeel and quality of influence product especially instant bagged product.
Dried fish floss product because its mouthfeel is loose, it is edible convenient, suitable for people of all ages the characteristics of it is all the time commercially flourishing long time,
Traditional food as aquatic products deep processing, current dried fish floss class commercially available prod raw material includes salmon, cod, hairtail, mackerel, Huang
Fish etc., the overwhelming majority is fish, and cost is higher, therefore many exploitations are (infant) high-end product, and price is higher, and adaptability is not
By force, audient crowd is smaller.
The content of the invention
In view of the shortcomings of the prior art, dried meat floss processing technology is combined the invention provides a kind of anti-oxidant sturgeon, it is obtained
Dried meat floss is loose, in good taste, no fishy smell, high protein and low fat, and protein is difficult to be oxidized.
To realize object above, the present invention is achieved by the following technical programs：
A kind of anti-oxidant sturgeon is combined dried meat floss processing technology, comprises the following steps：
1) stripping and slicing is slaughtered：Sturgeon, low-value freshwater fish are carried out slaughtering cleaning, go to obtain fish body end to end, is cut respectively after cleaning
The generous fish block for 5-10cm × 5-10cm × 1-3cm of growth；
The sturgeon block accounts for the 20-35% of total fish block quality；
2) degreasing deodorant：To step 1) fish block in add degreasing deodorant material, mixing, then add water mix and stir
5min, then soaks 30min；
The composition and its parts by weight of the degreasing deodorant material are as follows：30-60 parts of starch, 10-30 parts of sodium acid carbonate, vinegar
10-20 parts；
3) anti-oxidant treatment：By step 2) fish block cleaned repeatedly with water, go skim-coat degreasing material until the flesh of fish meat hair
In vain, it is put into oxidation resistance liquid and pickles 2-4h, pull out, drains；
The preparation method of the oxidation resistance liquid is as follows：Each raw material, 8-15 parts of rosemary, Salvia japonica 8-15 are weighed in proportion
The water of part, 8-15 parts of purple perilla, 8-15 parts of lemon-grass, thereto 2500-3200 parts of addition, small fire continues to decoct after being boiled by fire
10-30min, adds boiling water and supplies loss amount, comb goes solid to produce oxidation resistance liquid, dry in the air cool to less than 50 DEG C and can be used；
4) pickle：By step 3) in fish block be added in preserved materials be well mixed and stir 3min, less than 10 DEG C are pickled
3-5h；
The composition and its parts by weight of the preserved materials are as follows：15-25 parts of sugar, 10-20 parts of salt, 15-25 parts of light soy sauce,
Yellow rice wine or 15-25 parts of cooking wine, 20-40 parts of ginger block, 30-50 parts of shallot, 8-15 parts of sesame oil, wherein, ginger is cut into 1-2mm piece
Shape, shallot is cut into 2-3cm onion parts；
5) cure：By step 4) the fish block pickled pulls out, removes surface ginger splices and onion parts, drain, curing processing；
6) dry and rub pine with the hands：By step 5) fish block dry in the air cool, remove fish-bone and fish-skin, take the net flesh of fish, blend, preliminarily dried is extremely
The 50-65% of net flesh of fish initial weight, the flesh of fish is broken up；
7) fry shortcake and beat pine：By step 6) flesh of fish broken up fry it is crisp play pine, until the micro- Huang of dried fish floss is loose, weight is reduced to net fish
The 20-35% of meat initial weight；
8) seasoning is packed：By step 7) fish floss in pack and get product；
Preferably, the step 1) in sturgeon be selected from cultivation Amur Sturgeon, acipenser dabryanus, one or more of sturgeon, low value is light
Water fish is selected from one or more of grass carp, bighead, silver carp, carp.
Preferably, the step 2) in degreasing deodorant material addition be fish block quality 5-10%.
Preferably, the step 3) in the mass ratio of oxidation resistance liquid and fish block be 2-4：1.
Preferably, the step 4) in preserved materials addition be fish block quality 10-20%.
Preferably, the step 5) in curing processing can take steam, cook, HTHP curing, appointing in super-pressure
One process is realized；The curing process condition that steams is：Cold water is steamed, and 25-45min is kept after water boils；It is described to cook
The process conditions of curing are：Cold water is cooked, and 20-40min is kept after water boils；The process conditions of HTHP curing are：
30min is heated at 121-130 DEG C, fish block central temperature is reached 121 DEG C and keeps 6min；The super-pressure curing
Process conditions are：Under 260-500MPa operating pressures, heating pre-treated fish block makes its central temperature reach 45-60 DEG C, processing
14-30min。
Preferably, the step 6) in preliminarily dried can use naked light frying drying, heated-air drying, microwave drying in appoint
One method is realized.
Preferably, the step 7) in fry and crisp play loose technique and can use the frying of naked light small fire long-time, Household bread toaster meat
Either method frying in open-set mark, industrialization loosening machine, dried meat floss machine is realized.
Preferably, the step 8) also include adding auxiliary material into fish floss.
Preferably, the auxiliary material auxiliary material is selected from sterilizing curing peameal, walnut powder, carrot meal, sea sedge, sesame, coarse cereal powder
One or more of, the finished product gross mass of the addition of the auxiliary material≤60%.
It is of the invention compared with existing fish floss processing technology, with beneficial effect prominent as follows：
1st, the present invention is using starch, sodium acid carbonate combination the vinegar sturgeon and fresh water heavier to fat content height, fishy smell
The flesh of fish is handled, and has been cut down flesh of fish fat and has been carried out preliminary defishying to the flesh of fish, has improved the porousness of finished product dried fish floss,
It is prevented from caking.
2nd, the present invention filters out anti-protein oxidation recipes from native homologous plant and spice berry, and antioxygen is made in processing
Change liquid, immersion treatment carried out to the flesh of fish, effectively can either prevent fish meat protein from aoxidizing, moreover it is possible to reduce the fishy smell of finished product dried fish floss,
Increase the fragrance of dried fish floss, the method is equally applicable to lie fallow instant grade other class aquatic products processing products.
3rd, curing in processing technology of the present invention, dry rub pine with the hands, frying shortcake, to beat the step such as pine implementation diversified, be both applicable
In family manufacture, it is also applied for industrializing large-scale promotion, simple to operate, flexibility is strong.
4th, fish floss produced by the present invention is in good taste, high protein and low fat, is of high nutritive value, the processing method is equally applicable
Made in the fresh-water fishes dried meat floss of single variety, universality is strong, applied widely, the product fishy smell produced relatively light, good mouthfeel,
The series of products of different taste can be developed according to seasoning technique.
Embodiment
To make the purpose, technical scheme and advantage of the embodiment of the present invention clearer, below in conjunction with the embodiment of the present invention,
Technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is the present invention one
Divide embodiment, rather than whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art are not making
The every other embodiment obtained under the premise of creative work, belongs to the scope of protection of the invention.
Embodiment 1：
Anti-oxidant sturgeon is combined dried meat floss processing technology, and step is as follows：
Step 1, slaughter stripping and slicing：Cleaning is slaughtered after fresh and alive sturgeon or 2-10 DEG C of freezing sturgeon and grass carp are thawed, is gone end to end,
Brushed away with brush be cut into after the mucus on fish-skin surface, cleaning it is long it is generous for 5-10cm × 5-10cm × 1-3cm fish block (without
Peeling), take 1000g stand-by, wherein sturgeon block accounts for the 25% of total fish block weight；
Step 2, degreasing deodorant：Weigh the fish that cornstarch 40g, sodium acid carbonate 18g, vinegar 10g are added to step 1 processing
Mixed in block, the 400g that adds water is mixed and stirred 5min, then soaks 30min；
Step 3, anti-oxidant treatment：The fish block that step 2 is treated is cleaned repeatedly with water, removes skim-coat degreasing material until fish
Meat meat turns white, and is put into oxidation resistance liquid and pickles 3h, pulls out, drains；
It is prepared by oxidation resistance liquid：Rosemary 10g, Salvia japonica 10g, purple perilla 10g, lemon-grass 10g are weighed, is added after rinsing well
3000g clear water, small fire continues to decoct 25min after being boiled by fire, and adds boiling water and supplies loss amount, it is anti-oxidant that comb goes solid to produce
Liquid, dries in the air cool to less than 50 DEG C and can be used,
Step 4, pickle：By step 3) in fish block be added to and be well mixed in preserved materials and stir 3min, less than 10 DEG C
Pickle 5h；
The proportioning of preserved materials is as follows：Sugar 20g, salt 18g, light soy sauce 20g, cooking wine 15g, ginger block 35g, shallot 35g, sesame
Oily 10g, ginger is cut into 1-2mm sheet, and shallot is cut into 2-3cm onion parts；
Step 5, steam curing：Step 4 is pickled to the fish block finished to pull out, without rinsing, ginger splices and onion parts, control is removed
It is dry, steamer plus 3/4 clear water are taken, fish block cold water system steamed in pot, after keeping 40min after boiling water, is cured.
Step 6, dry stranding pine：Step 5 is cured into fish block cold wind to blow on, fish-skin, fish-bone is removed, takes the net flesh of fish, blend, is used
Pot stir-fry to weight is that the 50-65% oppressed only carries out preliminarily dried, and cool rear by hand break up the flesh of fish after preliminarily dried of drying in the air rubs pine with the hands
To puffy；
Step 7, beat pine and fry crisp：The flesh of fish that step 6 the is treated patient frying of frying pan small fire, until dried fish floss is micro- yellow crisp
Pine, weight is changed into the 20-35% of net flesh of fish weight；
Step 8, seasoning packaging：Curing peameal 20%, coarse rice powder after the fish floss addition sterilizing that step 7 is obtained
15%th, mung bean flour 10% (accounting finished product dried fish floss weight), is made coarse cereals sturgeon using packaging of aluminium foil bag and is combined dried meat floss.
Embodiment 2：
Anti-oxidant sturgeon is combined dried meat floss processing technology, and step is as follows：
Step 1, slaughter stripping and slicing：Cleaning is slaughtered after fresh and alive sturgeon or 2-10 DEG C of freezing sturgeon and carp are thawed, is gone end to end,
The long generous fish block (without peeling) for 5-10cm × 5-10cm × 1-3cm is cut into after cleaning, takes 1000g stand-by, wherein sturgeon
Fish block accounts for the 20% of total fish block weight；
Step 2, degreasing deodorant：Starch 60g, sodium acid carbonate 20g, vinegar 20g is weighed to be added in the fish block of step 1 processing
Mixed, the 500g that adds water is mixed and stirred 5min, then soaks 30min；
Step 3, anti-oxidant treatment：The fish block that step 2 is treated is cleaned repeatedly with water, removes skim-coat degreasing material until fish
Meat meat turns white, and is put into oxidation resistance liquid and pickles 4h, pulls out, drains；
It is prepared by oxidation resistance liquid：Rosemary 10g, Salvia japonica 12g, purple perilla 12g, lemon-grass 8g are weighed, is added after rinsing well
2500g clear water, small fire continues to decoct 20min after being boiled by fire, and adds boiling water and supplies loss amount, it is anti-oxidant that comb goes solid to produce
Liquid, dries in the air cool to less than 50 DEG C and can be used；
Step 4, pickle：By step 3) in fish block be added to and be well mixed in preserved materials and stir 3min, less than 10 DEG C
Pickle 5h；
The proportioning of preserved materials is as follows：Sugar 25g, salt 20g, light soy sauce 15g, cooking wine 20g, ginger block 30g, shallot 40g, sesame
Oily 15g, ginger is cut into 1-2mm sheet, and shallot is cut into 2-3cm onion parts；
Step 5, steam curing：Step 4 is pickled to the fish block finished to pull out, without rinsing, ginger splices and onion parts, control is removed
It is dry, steamer plus 3/4 clear water are taken, fish block cold water system steamed in pot, after keeping 30min after boiling water, is cured.
Step 6：Dry and rub pine with the hands.Step 5 is cured into fish block and dries in the air cool naturally, fish-skin, fish-bone is removed, takes the net flesh of fish, blend, is used
80 DEG C of dryings of hot air drier to weight is that the 50-65% oppressed only carries out preliminarily dried, will tentatively be done with beater low or first gear
The dry flesh of fish is broken up；
Step 7：Beat pine and fry crisp.The flesh of fish that step 6 is treated is put into bread producing machine dried meat floss shelves and fries crisp pine, until dried fish floss
Micro- Huang is loose, and weight is changed into the 20-35% of net flesh of fish weight；
Step 8：Seasoning is packed.The fish floss that step 7 is obtained is added after sterilizing according to personal taste or market demands
Cure peameal 15%, the broken sesame seed 20% of carrot meal 5%, sea sedge (accounting finished product dried fish floss weight), using packaging of aluminium foil bag system
Obtain nutrition sturgeon and be combined dried meat floss.
Embodiment 3：
Anti-oxidant sturgeon is combined dried meat floss processing technology, and step is as follows：
Step 1, slaughter stripping and slicing：Cleaning is slaughtered after fresh and alive sturgeon or 2-10 DEG C of freezing sturgeon and grass carp are thawed, is gone end to end,
Brushed away with brush be cut into after the mucus on fish-skin surface, cleaning it is long it is generous for 5-10cm × 5-10cm × 1-3cm fish block (without
Peeling), take 1000g stand-by, wherein sturgeon block accounts for the 30% of total fish block weight；
Step 2, degreasing deodorant：Starch 30g, sodium acid carbonate 10g, vinegar 10g is weighed to be added in the fish block of step 1 processing
Mixed, the 350g that adds water is mixed and stirred 5min, then soaks 30min；
Step 3, anti-oxidant treatment：The fish block that step 2 is treated is cleaned repeatedly with water, removes skim-coat degreasing material until fish
Meat meat turns white, and is put into oxidation resistance liquid and pickles 3h, pulls out, drains；
It is prepared by oxidation resistance liquid：Rosemary 8g, Salvia japonica 10g, purple perilla 15g, lemon-grass 15g are weighed, is added after rinsing well
2800g clear water, small fire continues to decoct 10min after being boiled by fire, and adds boiling water and supplies loss amount, it is anti-oxidant that comb goes solid to produce
Liquid, dries in the air cool to less than 50 DEG C and can be used；
Step 4, pickle：By step 3) in fish block be added to and be well mixed in preserved materials and stir 3min, less than 10 DEG C
Pickle 5h；
The proportioning of preserved materials is as follows：Sugar 10g, salt 10g, light soy sauce 25g, cooking wine 15g, ginger block 25g, shallot 30g, sesame
Oily 8g, ginger is cut into 1-2mm sheet, and shallot is cut into 2-3cm onion parts；
Step 5, cooking curing：Step 4 is pickled to the fish block finished to pull out, without rinsing, ginger splices and onion parts, control is removed
It is dry, pot on fish block cold water is cooked, 25min is kept after water boils.
Step 6, dry stranding pine：Step 5 is cured into fish block cold wind to blow on, fish-skin, fish-bone is removed, takes the net flesh of fish, blend, is used
Microwave moderate heat to weight is that the 50-65% oppressed only carries out preliminarily dried, and the flesh of fish after preliminarily dried is broken up in cool craft afterwards of drying in the air
Pine is rubbed with the hands to puffy；
Step 7, beat pine and fry crisp：The flesh of fish that step 6 the is treated patient frying of frying pan small fire, until dried fish floss is micro- yellow crisp
Pine, weight is changed into the 20-35% of net flesh of fish weight；
Step 8, seasoning packaging：Walnut powder 15%, ground seaweed 10% after the fish floss addition sterilizing that step 7 is obtained
(accounting finished product dried fish floss weight), is made coarse cereals sturgeon using packaging of aluminium foil bag and is combined dried meat floss.
Embodiment 4：
Anti-oxidant sturgeon is combined dried meat floss processing technology, and step is as follows：
Step 1, slaughter stripping and slicing：Cleaning is slaughtered after fresh and alive sturgeon or 2-10 DEG C of freezing sturgeon and grass carp are thawed, is gone end to end,
Brushed away with brush be cut into after the mucus on fish-skin surface, cleaning it is long it is generous for 5-10cm × 5-10cm × 1-3cm fish block (without
Peeling), take 900g stand-by, wherein sturgeon block accounts for the 35% of total fish block weight；
Step 2, degreasing deodorant：Starch 45g, sodium acid carbonate 30g, vinegar 15g are added in the fish block of step 1 processing and carried out
Mixing, the 500g that adds water is mixed and is stirred 5min, then soaks 30min；
Step 3, anti-oxidant treatment：The fish block that step 2 is treated is cleaned repeatedly with water, removes skim-coat degreasing material until fish
Meat meat turns white, and is put into oxidation resistance liquid and pickles 2.5h, pulls out, drains；
It is prepared by oxidation resistance liquid：Rosemary 15g, Salvia japonica 15g, purple perilla 15g, lemon-grass 15g are weighed, is added after rinsing well
3200g clear water, small fire continues to decoct 30min after being boiled by fire, and adds boiling water and supplies loss amount, it is anti-oxidant that comb goes solid to produce
Liquid, dries in the air cool to less than 50 DEG C and can be used,
Step 4, pickle：By step 3) in fish block be added to and be well mixed in preserved materials and stir 3min, less than 10 DEG C
Pickle 5h；
The proportioning of preserved materials is as follows：Sugar 15g, salt 20g, light soy sauce 25g, cooking wine 20g, ginger block 40g, shallot 48g, sesame
Oily 12g, ginger is cut into 1-2mm sheet, and shallot is cut into 2-3cm onion parts；
Step 5, HTHP curing：Step 4 is pickled to the fish block finished to pull out, without rinsing, ginger splices and onion parts is removed,
Drain, 30min is heated at 121-130 DEG C, fish block central temperature is reached 121 DEG C and keep 6min.
Step 6, dry stranding pine：Step 5 is cured into fish block cold wind to blow on, fish-skin, fish-bone is removed, takes the net flesh of fish, blend, is used
75 DEG C of dryings of hot air drier to weight is the 50-65% that oppresses only, dry in the air it is cool after the flesh of fish after preliminarily dried is beaten with rubbing loose machine with the hands
Dissipate and rub pine with the hands to puffy；
Step 7, beat pine and fry crisp：The flesh of fish that step 6 is treated adds frying in dried meat floss machine, until the micro- Huang of dried fish floss is loose,
Weight is changed into the 20-35% of net flesh of fish weight；
Step 8, seasoning packaging：The fish floss that step 7 is obtained is made sturgeon using packaging of aluminium foil bag and is combined dried meat floss.
Embodiment 5：
Anti-oxidant sturgeon is combined dried meat floss processing technology, and step is as follows：
Step 1, slaughter stripping and slicing：Cleaning is slaughtered after fresh and alive sturgeon or 2-10 DEG C of freezing sturgeon and grass carp are thawed, is gone end to end,
Brushed away with brush be cut into after the mucus on fish-skin surface, cleaning it is long it is generous for 5-10cm × 5-10cm × 1-3cm fish block (without
Peeling), take 900g stand-by, wherein sturgeon block accounts for the 25% of total fish block weight；
Step 2, degreasing deodorant：Starch 50g, sodium acid carbonate 25g, vinegar 15g are added in the fish block of step 1 processing and carried out
Mixing, the 500g that adds water is mixed and is stirred 5min, then soaks 30min；
Step 3, anti-oxidant treatment：The fish block that step 2 is treated is cleaned repeatedly with water, removes skim-coat degreasing material until fish
Meat meat turns white, and is put into oxidation resistance liquid and pickles 2h, pulls out, drains；
It is prepared by oxidation resistance liquid：Rosemary 10g, Salvia japonica 8g, purple perilla 8g, lemon-grass 10g are weighed, is added after rinsing well
2500g clear water, small fire continues to decoct 25min after being boiled by fire, and adds boiling water and supplies loss amount, it is anti-oxidant that comb goes solid to produce
Liquid, dries in the air cool to less than 50 DEG C and can be used,
Step 4, pickle：By step 3) in fish block be added to and be well mixed in preserved materials and stir 3min, less than 10 DEG C
Pickle 5h；
The proportioning of preserved materials is as follows：Sugar 15g, salt 15g, light soy sauce 15g, cooking wine 15g, ginger block 30g, shallot 45g, sesame
Oily 10g, ginger is cut into 1-2mm sheet, and shallot is cut into 2-3cm onion parts；
Step 5, super-pressure curing：Step 4 is pickled to the fish block finished to pull out, without rinsing, ginger splices and onion parts, control is removed
Dry, under 400MPa operating pressures, heating pre-treated fish block makes its central temperature reach 50 DEG C, handles 20min；
Step 6, dry stranding pine：Step 5 is cured into fish block cold wind to blow on, fish-skin, fish-bone is removed, takes the net flesh of fish, blend, is used
Pot stir-fry to weight is that the 50-65% oppressed only carries out preliminarily dried, and cool rear by hand break up the flesh of fish after preliminarily dried of drying in the air rubs pine with the hands
To puffy；
Step 7, beat pine and fry crisp：The flesh of fish that step 6 is treated adds in industrialization loosening machine and carries out frying, until dried fish floss
Micro- Huang is loose, and weight is changed into the 20-35% of net flesh of fish weight；
Step 8, seasoning packaging：Sesame 5%, coarse rice powder 15%, walnut after the fish floss addition sterilizing that step 7 is obtained
Powder 30% (accounting finished product dried fish floss weight), is made coarse cereals sturgeon using packaging of aluminium foil bag and is combined dried meat floss.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
The present invention is described in detail, it will be understood by those within the art that：It still can be to foregoing each implementation
Technical scheme described in example is modified, or carries out equivalent substitution to which part technical characteristic；And these modification or
Replace, the essence of appropriate technical solution is departed from the spirit and scope of various embodiments of the present invention technical scheme.
Claims (10)
1. a kind of anti-oxidant sturgeon is combined dried meat floss processing technology, it is characterised in that comprise the following steps：
1) stripping and slicing is slaughtered：Sturgeon, low-value freshwater fish are carried out slaughtering cleaning, go to obtain fish body end to end, length is cut into respectively after cleaning
The generous fish block for 5-10cm × 5-10cm × 1-3cm；
The sturgeon block accounts for the 20-35% of total fish block quality；
2) degreasing deodorant：To step 1) fish block in add degreasing deodorant material, mixing, then add water mix and stir 5min, so
After soak 30min；
The composition and its parts by weight of the degreasing deodorant material are as follows：30-60 parts of starch, 10-30 parts of sodium acid carbonate, vinegar 10-
20 parts；
3) anti-oxidant treatment：By step 2) fish block cleaned repeatedly with water, go skim-coat degreasing material until the flesh of fish meat turn white, put
Enter and 2-4h is pickled in oxidation resistance liquid, pull out, drain；
The preparation method of the oxidation resistance liquid is as follows：Each raw material, 8-15 parts of rosemary, 8-15 parts of Salvia japonica, purple are weighed in proportion
Revive 8-15 part, 8-15 part of lemon-grass, 2500-3200 parts of water is added thereto, small fire continuation decoction 10- after being boiled by fire
30min, adds boiling water and supplies loss amount, comb goes solid to produce oxidation resistance liquid, dry in the air cool to less than 50 DEG C and can be used；
4) pickle：By step 3) in fish block be added in preserved materials be well mixed and stir 3min, less than 10 DEG C are pickled 3-5h；
The composition and its parts by weight of the preserved materials are as follows：15-25 parts of sugar, 10-20 parts of salt, 15-25 parts of light soy sauce, yellow rice wine
Or 15-25 parts of cooking wine, 20-40 parts of ginger block, 30-50 parts of shallot, 8-15 parts of sesame oil, wherein, ginger is cut into 1-2mm sheet, greatly
Green onion is cut into 2-3cm onion parts；
5) cure：By step 4) the fish block pickled pulls out, removes surface ginger splices and onion parts, drain, curing processing；
6) dry and rub pine with the hands：By step 5) fish block dry in the air cool, remove fish-bone and fish-skin, take the net flesh of fish, blend, preliminarily dried to net fish
The 50-65% of meat initial weight, the flesh of fish is broken up；
7) fry shortcake and beat pine：By step 6) flesh of fish broken up fry it is crisp play pine, until micro- Huang of dried fish floss is loose, weight reduces first to the net flesh of fish
The 20-35% of starting weight amount；
8) seasoning is packed：By step 7) fish floss in pack and get product.
2. anti-oxidant sturgeon as claimed in claim 1 is combined dried meat floss processing technology, it is characterised in that the step 1) in sturgeon
Selected from one or more of cultivation Amur Sturgeon, acipenser dabryanus, sturgeon, low-value freshwater fish is in grass carp, bighead, silver carp, carp
More than one.
3. anti-oxidant sturgeon as claimed in claim 1 is combined dried meat floss processing technology, it is characterised in that the step 2) in degreasing
The addition of deodorant material is the 5-10% of fish block quality.
4. anti-oxidant sturgeon as claimed in claim 1 is combined dried meat floss processing technology, it is characterised in that the step 3) in antioxygen
The mass ratio for changing liquid and fish block is 2-4：1.
5. anti-oxidant sturgeon as claimed in claim 1 is combined dried meat floss processing technology, it is characterised in that the step 4) in pickle
The addition of material is the 10-20% of fish block quality.
6. anti-oxidant sturgeon as claimed in claim 1 is combined dried meat floss processing technology, it is characterised in that the step 5) middle curing
Processing can take steam, cook, HTHP curing, any process in super-pressure are realized；It is described to steam curing process
Condition is：Cold water is steamed, and 25-45min is kept after water boils；It is described cook curing process conditions be：Cold water is cooked, and treats that water boils
After keep 20-40min；The process conditions of HTHP curing are：30min, Shi Yukuai centers are heated at 121-130 DEG C
Temperature can reach 121 DEG C and keep 6min；The process conditions of super-pressure curing are：In 260-500MPa operating pressures
Under, heating pre-treated fish block makes its central temperature reach 45-60 DEG C, handles 14-30min.
7. anti-oxidant sturgeon as claimed in claim 1 is combined dried meat floss processing technology, it is characterised in that the step 6) in it is preliminary
Drying can use the either method in naked light frying drying, heated-air drying, microwave drying to realize.
8. anti-oxidant sturgeon as claimed in claim 1 is combined dried meat floss processing technology, it is characterised in that the step 7) middle stir-fry shortcake
Playing loose technique can be using any in the frying of naked light small fire long-time, Household bread toaster dried meat floss shelves, industrialization loosening machine, dried meat floss machine
Method frying is realized.
9. anti-oxidant sturgeon as claimed in claim 1 is combined dried meat floss processing technology, it is characterised in that the step 8) also include
Auxiliary material is added into fish floss.
10. anti-oxidant sturgeon as claimed in claim 9 is combined dried meat floss processing technology, it is characterised in that the auxiliary material auxiliary material choosing
From one or more of sterilizing curing peameal, walnut powder, carrot meal, sea sedge, sesame, coarse cereal powder, the addition of the auxiliary material
≤ 60% finished product gross mass.
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