CN107114708A - 一种鳕鱼常温软包装食品及加工技术 - Google Patents
一种鳕鱼常温软包装食品及加工技术 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
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- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种鳕鱼常温软包装的加工方法，由如下步骤组成：选料、腌制、油炸、调味酱的制备、装罐、排气、密封、杀菌、保温检验，通过与传统工艺的比较，本产品因为改进了传统的生产工艺,使产品的出品率、卫生质量大幅度提高,也使改进后的工艺更适合现代化的生产,这将为食品加工业带来巨大的经济效益,也将大大地推动渔业的发展。
Description
技术领域
本发明属于食品及其加工的技术领域，具体涉及一种鳕鱼常温软包装食品的加工食品。
背景技术
鳕鱼，又名：大头青、大口鱼、大头鱼、明太鱼、阔口鱼等。鳕鱼是全世界年捕捞量最大的鱼类之一，是具有重要的食用和经济价值。从鳕鱼肝脏提炼出来的油脂是重要的维生素D来源。鳕鱼奶白色的鱼肉精瘦鲜美，肉质紧实程度取决于鳕鱼的新鲜程度和大小。鳕鱼对心脑血管系统有很好的保护作用，其中清蒸鳕鱼清淡爽口，简便易做，还有活血止痛的功效。
鳕鱼肝可用于提取鱼肝油（含油量20～40%），富含维生素A、维生素D，鳕鱼肝油对结核杆菌有抑制作用，其不饱和酸的十万分之一浓度即能阻止细菌繁殖。肝油还可消灭传染性创伤中存在的细菌。鳕鱼肝油制成的药膏能迅速液化坏疽组织。鳕鱼胰腺含有大量的胰岛素，可以从1kg胰腺中提取12000IU胰岛素，有较好的降血糖作用，用于治疗糖尿病。鱼肉中含有丰富的镁元素，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。 以鳕鱼为原料，运用现代生物工程技术和酶工程技术提取的小分子肽，富含可溶性钙，具有极高的生物安全性，极易被人体吸收。
发明内容
本发明的目的在于克服现有技术的不足，并提供一种食用方便、快捷的鳕鱼的加工方法。
本发明的技术方案如下：一种鳕鱼常温软包装食品，鳕鱼常温软包装食品包括以下成分及其重量：鳕鱼25 -35kg，刀豆3-5kg，蘑菇块2-5 kg，白胡椒粉35-70g，孜然粉80-100g，黄姜粉25-50g，盐80-100g，磷酸盐50-70g，洋葱800-950g，姜50-70g，蒜籽50 -80g，月桂叶10-35g，桂皮粉100-300g，红辣椒粉140 -320g，芥末籽20-40g，番茄酱500-800g，八角粉40-50g。
一种鳕鱼常温软包装食品的加工技术，包括以下加工步骤：
1 )选料选用经卫生检验合格、新鲜的鱼体，刀豆、洋葱、蒜仔、姜选用市售新鲜蔬菜，蘑菇选用罐头蘑菇；
2) 腌制采用干腌法：在鳕鱼中加人调料搅匀置于10℃的环境中腌制6h，中途翻拌3 次以上；
3) 油炸用腌制好的鳕鱼,在油温为180-200℃的油炸机中炸至表面呈淡黄色时捞出，油炸得率约80 %；
4) 调味酱的制备：用适量油加洋葱、姜、蒜炒成棕红色，用绞肉机绞成泥，将洋葱泥回锅加人香料炒出香味，再加入番茄酱炒至色深后，加人水17-19kg熬制10-16min，得半成品19-23kg；
5) 装罐罐装前需对软包装袋进行沸水杀菌，并沥干水后备用；
6) 排气采用热力排气，中心温度达到65℃以上；
7) 密封时注意袋口清洁，封口后逐一检查封口质量，剔除不合格者；
8) 杀菌封口后应尽快杀菌，最迟不得超过1-1.3h；
9) 保温检验前期检验合格，人保温库37℃±2℃，保温7d，再经检验符合商业无菌要求，方可销售。
作为优选，所述步骤2）中腌制时的腌制剂为盐和红辣椒粉以1:0.3的比例调和的组合物。
作为优选，所述步骤3）中的油炸时每隔5-8分钟捞出油中的碎屑一次，以免鳕鱼表面粘附小黑点。
作为优选，所述步骤8）中涉及的杀菌是采用高温杀菌后再采用辐射杀菌。
本发明的优点在于：
1.采用独立包装，食用方便、快捷；
2.美味可口，绿色健康。
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
一种鳕鱼常温软包装食品几加工技术，由如下原料组成：鳕鱼25kg,刀豆3kg,蘑菇块2kg，白胡椒粉35g,孜然粉80g,黄姜粉25g,盐80g,磷酸盐50g；洋葱800 g ,姜50g,蒜籽50g,月桂叶10g,桂皮粉 100g,红辣椒粉140g,芥末籽20g，番茄酱500g,八角粉40g。
实施例2
一种鳕鱼常温软包装食品及加工技术，由如下原料组成：鳕鱼30kg,刀豆4kg,蘑菇块3kg。白胡椒粉50g,孜然粉85g,黄姜粉40g,盐90g,磷酸盐60g，洋葱900g,姜60g,蒜籽70g,月桂叶20g,桂皮粉200g,红辣椒粉200g,芥末籽30g，番茄酱700g，八角粉45g。
实施例3
一种鳕鱼常温软包装食品及加工技术，由如下原料组成：鳕鱼35kg,刀豆5kg,蘑菇块5kg。白胡椒粉70g,孜然粉100g,黄姜粉50g,盐100g,磷酸盐70g，洋葱950g,姜70g，蒜籽80g,月桂叶35g,桂皮粉300g,红辣椒粉320g,芥末籽40g，番茄酱800g, 八角粉50g。
实施例4
一种鳕鱼常温软包装食品及加工技术，由以下原料组成：鳕鱼20kg，刀豆4kg，蘑菇块3kg，白胡椒粉50g，孜然粉90g，黄姜粉35g，盐90g，磷酸盐60g，洋葱900g，姜60g，蒜籽60g，月桂叶20g，桂皮粉200g，红辣椒粉200g，芥末籽30g，番茄酱700g,八角粉45g。
经感官评价后确定实施例4中产品的口味最佳，所以选用实施例4中的配比。
当然，上述说明并非对本发明的限制，本发明也并不限于上述举例。本技术领域的普通技术人员在本发明的实质范围内，作出的变化、改型、添加或替换，也应属于本发明的保护范围。
Claims (6)
1.一种鳕鱼常温软包装食品，其特征在于，鳕鱼常温软包装食品包括以下成分及其重量：鳕鱼25 -35kg，刀豆3-5kg，蘑菇块2-5 kg，白胡椒粉35-70g，孜然粉80-100g，黄姜粉25-50g，盐80-100g，磷酸盐50-70g，洋葱800-950g，姜50-70g，蒜籽50 -80g，月桂叶10-35g，桂皮粉100-300g，红辣椒粉140 -320g，芥末籽20-40g，番茄酱500-800g，八角粉40-50g。
2.根据权利要求1所述的一种鳕鱼常温软包装食品，其特征在于对原材料进一步优化：鳕鱼20kg，刀豆4kg，蘑菇块3kg，白胡椒粉50g，孜然粉90g，黄姜粉35g，盐90g，磷酸盐60g，洋葱900g，姜60g，蒜籽60g，月桂叶20g，桂皮粉200g，红辣椒粉200g，芥末籽30g，番茄酱700g，八角粉45g。
3.一种鳕鱼常温软包装食品的加工技术，其特征在于，包括以下加工步骤：
1 )选料选用经卫生检验合格、新鲜的鱼体，刀豆、洋葱、蒜仔、姜选用市售新鲜蔬菜，蘑菇选用罐头蘑菇；
2) 腌制采用干腌法：在鳕鱼中加人调料搅匀置于10℃的环境中腌制6h，中途翻拌3 次以上；
3) 油炸用腌制好的鳕鱼,在油温为180-200℃的油炸机中炸至表面呈淡黄色时捞出，油炸得率约80 %；
4) 调味酱的制备：用适量油加洋葱、姜、蒜炒成棕红色，用绞肉机绞成泥，将洋葱泥回锅加人香料炒出香味，再加入番茄酱炒至色深后，加人水17-19kg熬制10-16min，得半成品19-23kg；
5) 装罐罐装前需对软包装袋进行沸水杀菌，并沥干水后备用；
6) 排气采用热力排气，中心温度达到65℃以上；
7) 密封时注意袋口清洁，封口后逐一检查封口质量，剔除不合格者；
8) 杀菌封口后应尽快杀菌，最迟不得超过1-1.3h；
9) 保温检验前期检验合格，人保温库37℃±2℃，保温7d，再经检验符合商业无菌要求，方可销售。
4.根据权利要求3所述的一种鳕鱼常温软包装食品的加工方法，其特征在于，所述步骤2）中腌制时的腌制剂为盐和红辣椒粉以1:0.3的比例调和的组合物。
5.根据权利要求3所述的一种鳕鱼常温软包装食品的加工方法，其特征在于，所述步骤3）中的油炸时每隔5-8分钟捞出油中的碎屑一次，以免鳕鱼表面粘附小黑点。
6.根据权利要求3所述的一种鳕鱼常温软包装食品的加工方法，其特征在于，所述步骤8）中涉及的杀菌是采用高温杀菌后再采用辐射杀菌。
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