CN107136442A - A kind of black scraper fish soft canned food and process technology - Google Patents
A kind of black scraper fish soft canned food and process technology Download PDFInfo
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- CN107136442A CN107136442A CN201710171039.3A CN201710171039A CN107136442A CN 107136442 A CN107136442 A CN 107136442A CN 201710171039 A CN201710171039 A CN 201710171039A CN 107136442 A CN107136442 A CN 107136442A
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- black scraper
- fish
- scraper fish
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- 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
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of black scraper fish foods packed in carton containers, the can is made up of following component and its parts by weight：10 12 parts of black scraper fish, 23 parts of white granulated sugar, 24 parts of table salt, 12 parts of monosodium glutamate, 23 parts of yellow rice wine, 12 parts of pepper powder, 12 parts of ginger juice, 13 parts of preservative.This method rational technology, production is simple, and black scraper fish can be made to keep preferable meat, form and eating mouth feel, extends the shelf life of can, cost is low, easy to carry, be readily transported.
Description
Technical field
The present invention relates to processing of aquatic products technique, more particularly to a kind of black scraper fish foods packed in carton containers and production technology.
Background technology
Black scraper fish is a kind of warm property near-bottom fish, is distributed mainly on China east, south, Huanghai-Bohai seas, Korea and Japan,
Also South Africa is seen, not only yield is high, and fishing season compares concentration, and its main flood season is in early Febuary to late May.At present with me
The yield in the state East Sea is most, and peak annual output is up to 250,000 tons or so, it has also become China is only second to the deputy sea of hairtail
Foreign economic fish kind.
Black scraper fish resource enriches, nontoxic, contains the nutritional ingredients such as protein, vitamin and fat, black scraper fish nutritive value
It is poor unlike other fish, it is a kind of cheap and good-quality edible fishes.But because the outward appearance of fish is ugly, ordinary consumer is traditionally not
Too love is eaten, and individual others has eaten allergic reaction, therefore generates suspection to this fish, and in the market is out of favour.Black scraper fish
Hepatomegaly, can cod-liver oil processed.Liver accounts for the 3.9~7.4% of full fish weight, and oil content is up to 50~60%.Putty can also replace tung oil ash.
Fish-bone can cook steck can, and scalp internal organ can make fish meal.Fish-skin can produce into soluble edible Fish protein.This is a kind of rich in egg
The nutraceutical of white matter, not only containing several amino acids, and also it is easily digested.Therefore for young children and typically
Valetudinarians etc. are a kind of good nutraceutical.Edible protein, which is but made, has special bad smell, so can shadow
Ring its practical value.Because black scraper fish machining kinds are single, it is more difficult to obtain comprehensively efficient develop and use.
The content of the invention
The purpose of the present invention is to be improved that there is provided a kind of black scraper fish is soft for shortcoming present in background technology and problem
The processing method of can, i.e., be raw material with black scraper fish, packed and disappeared with polyester composite again after certain procedure of processing
Poison is fresh-keeping, and it can make black scraper fish keep preferable meat, form and eating mouth feel, and cost is low, easy to carry, be easy to fortune
It is defeated.
To solve above-mentioned existing technical problem, the present invention uses following scheme：A kind of black scraper fish foods packed in carton containers, the can
It is made up of following component and its parts by weight：10-12 parts of black scraper fish, 2-3 parts of white granulated sugar, 2-4 parts of table salt, 1-2 parts of monosodium glutamate, Huang
2-3 parts of wine, 1-2 parts of pepper powder, 1-2 parts of ginger juice, 1-3 parts of preservative.
Preferably, the preservative includes following component and its parts by weight are constituted：2-6 parts of cinnamomum cassia extract, water chestnut skin
The careless extract of 1-3 parts of extract, 11-17 parts of garlic P.E, 4-8 parts of Rosmarinus officinalis extract, 8-14 parts of Flos Caryophylli extract, iron amaranth
0.4-0.6 parts, open careless 0.7-0.9 parts of the extract of water chestnut, antiseptic effect is excellent, has no toxic side effect, and without the shadow to black scraper meat quality of fish
Ring, wherein the careless extract of iron amaranth and open the careless extract of water chestnut by garlic P.E, cinnamomum cassia extract except having to a certain extent
There are for enhancing flavor effect, antibacterial, corrosion-resistant effect, the also effect with lifting black scraper meat quality of fish quality makes its flesh of fish to be maintained at
Above and below optimum state, it is to avoid the flesh of fish is soft frangible, it is set to oppress consolidation elasticity, with the effect for improving sensory effects.
A kind of production technology of black scraper fish foods packed in carton containers, including following production stage：
1）Pre-treatment：In fish operating desk top, bath side stainless steel pocket knife chips away 2 flesh of fish above and below fish body.Will during operation
Knife is scabbled at middle fish-bone, the fillet under cutting are stored in the vinyl disc of cleaning.The fillet cut are poured into tank
It is interior to be rinsed 1 hour or so with circulating water, make the materials such as mucous membrane and dirt on fillet, fat with water rinsed clean；
2）Dispensing seasoning：The fillet of rinsed clean are pulled out from tank and come draining, weighing, dispensing seasoning is carried out in container.
And manually mixed thoroughly, then static dipping, makes flavoring and salinity be absorbed by flesh of fish internal layer.Can after fillet are substantially tasty
Sieve and just dry in taking-up.Formula white granulated sugar, table salt, monosodium glutamate, yellow rice wine, pepper powder, the ginger juice of seasoned flavoring；
3）Dried at the beginning of upper sieve：Fillet after seasoning is impregnated are pasted onto on non-toxic plastic screen cloth piecewise, then by sieve plate from level to level
Promote and dry on car, then be sent into hot air baking room and just dry for the first time, first controlled in 1~2 hour first stage temperature for 45~
50 DEG C, the baking time at the beginning of second stage is 50~60 DEG C amounts to 8~10 hours；
4）Fillet get damp again：For the ease of baking dried fish, do not make product burned in last baking, first sprayed on semi-finished product dried fish piece
Some moisture, this work can be completed with agricultural atomizer, it is noted that how many fillet are got damp again with how much water, be by using
The calculating of water, in order to avoid make excess moisture or very few do not reach preferable requirement；
5）Oven is toasted：The dried fish piece eased back is uniformly spread into the height on the steel wire bar of oven again by 240~250 DEG C of temperature
Temperature baking, the finished product dried fish of baking out will be selected by strict, and burned dried fish is picked out into other processing；
6）Pack and sealing：Packed using polyester material complex pocket, shrimp, spice and a certain amount of soup are together loaded compound
Bag vacuum seal again；
7）Sterilization：To ensure bactericidal effect and preventing the bag that rises, sterilized using back-pressure sterilization kettle.
So far, black scraper fish foods packed in carton containers of the present invention completes.
Preferably, the step 1）In pre-treatment, the flesh of fish under cutting is complete.
Preferably, the step 2）In dispensing seasoning, dip time is 1~2h.
Preferably, the step 3）The fillet that bake out are aqueous in being dried at the beginning of upper sieve is divided into 20~22%.
Preferably, the step 4）Fillet moisture regain in make the fillet moisture absorption to water content be 24~25%.
Preferably, the step 5）2-4min in oven baking.
The every physical and chemical index of the black scraper fish foods packed in carton containers of the present invention and sanitary index all reach the relevant requirement of the industry.
By above method, comparatively ideal meat, form and eating mouth feel are kept invention achieves black scraper fish materials are made
Purpose.
Embodiment
The present invention is described in further detail with reference to embodiments.
Embodiment 1：
A kind of black scraper fish foods packed in carton containers, the can is made up of following component and its parts by weight：12 parts of black scraper fish, 3 parts of white granulated sugar, essence
4 parts of salt processed, 2 parts of monosodium glutamate, 3 parts of yellow rice wine, 2 parts of pepper powder, 2 parts of ginger juice, 3 parts of preservative.
Preferably, the preservative includes following component and its parts by weight are constituted：6 parts of cinnamomum cassia extract, water chestnut skin are carried
Take careless 0.6 part of the extract of 3 parts of thing, 17 parts of garlic P.E, 8 parts of Rosmarinus officinalis extract, 14 parts of Flos Caryophylli extract, iron amaranth, Qi Ling
Careless 0.9 part of extract.
A kind of production technology of black scraper fish foods packed in carton containers, including following production stage：
1）Pre-treatment：In fish operating desk top, bath side stainless steel pocket knife chips away 2 flesh of fish above and below fish body.Will during operation
Knife is scabbled at middle fish-bone, the fillet under cutting are stored in the vinyl disc of cleaning.The fillet cut are poured into tank
It is interior to be rinsed 1 hour or so with circulating water, make the materials such as mucous membrane and dirt on fillet, fat with water rinsed clean；
2）Dispensing seasoning：The fillet of rinsed clean are pulled out from tank and come draining, weighing, dispensing seasoning is carried out in container,
And manually mixed thoroughly, then static dipping, makes flavoring and salinity be absorbed by flesh of fish internal layer.Can after fillet are substantially tasty
Sieve and just dry in taking-up, 3 parts of 2 parts of 4 parts of 3 parts of formula white granulated sugar, table salt, monosodium glutamate, yellow rice wine, the pepper powder 2 of seasoned flavoring
Part, 2 parts of ginger juice；
3）Dried at the beginning of upper sieve：Fillet after seasoning is impregnated are pasted onto on non-toxic plastic screen cloth piecewise, then by sieve plate from level to level
Promote and dry on car, then be sent into progress in hot air baking room and just dry for the first time, it is 45 DEG C, second-order that temperature is first controlled in first stage 1h
The baking time at the beginning of section is 50 DEG C amounts to 8h；
4）Fillet get damp again：For the ease of baking dried fish, do not make product burned in last baking, first sprayed on semi-finished product dried fish piece
Some moisture, this work can be completed with agricultural atomizer, it is noted that how many fillet are got damp again with how much water, be by using
The calculating of water, in order to avoid make excess moisture or very few do not reach preferable requirement；
5）Oven is toasted：The high temperature that the dried fish piece eased back is uniformly spread on the steel wire bar of oven again by 240 DEG C of temperature dries
Roasting, the finished product dried fish of baking out will be selected by strict, and burned dried fish is picked out into other processing；
6）Pack and sealing：Packed using polyester material complex pocket, shrimp, spice and a certain amount of soup are together loaded compound
Bag vacuum seal again；
7）Sterilization：To ensure bactericidal effect and preventing the bag that rises, sterilized using back-pressure sterilization kettle.
So far, black scraper fish foods packed in carton containers of the present invention completes.
The step 1）In pre-treatment, the flesh of fish under cutting is complete.
The step 2）In dispensing seasoning, dip time is 2h.
The step 3）The fillet that bake out are aqueous in being dried at the beginning of upper sieve is divided into 22%.
The step 4）Fillet moisture regain in make the fillet moisture absorption to water content be 25%.
The step 5）4min in oven baking.
Embodiment 2：
A kind of production technology of black scraper fish foods packed in carton containers, including following production stage：
1）Pre-treatment：In fish operating desk top, bath side stainless steel pocket knife chips away 2 flesh of fish above and below fish body, will during operation
Knife is scabbled at middle fish-bone, the fillet under cutting are stored in the vinyl disc of cleaning, and the fillet cut are poured into tank
It is interior to rinse 1h or so with circulating water, make the materials such as mucous membrane and dirt on fillet, fat with water rinsed clean；
2）Dispensing seasoning：The fillet of rinsed clean are pulled out from tank and come draining, weighing, dispensing seasoning is carried out in container.
And manually mixed thoroughly, then static dipping, makes flavoring and salinity be absorbed by flesh of fish internal layer.Can after fillet are substantially tasty
Sieve and just dry in taking-up.2 parts of 1 part of 2 parts of 2 parts of formula white granulated sugar, table salt, monosodium glutamate, yellow rice wine, the pepper powder 1 of seasoned flavoring
Part, 1 part of ginger juice；
3）Dried at the beginning of upper sieve：Fillet after seasoning is impregnated are pasted onto on non-toxic plastic screen cloth piecewise, then by sieve plate from level to level
Promote and dry on car, then be sent into progress in hot air baking room and just dry for the first time.The temperature is first controlled to be in general 1~2 hour first stage
50 DEG C, the baking time at the beginning of second stage is 60 DEG C amounts to 10 hours；
4）Fillet moisture regain does not make product burned in last baking, first sprayed on semi-finished product dried fish piece for the ease of baking dried fish
Some moisture, alloing the fillet moisture absorption, this work between 25% is completed with agricultural atomizer to water content, it is noted that many
The how much water moisture regain of few fillet, calculating that be Jing Guo water consumption, in order to avoid make excess moisture or very few do not reach preferable requirement；
5）Oven baking uniformly spreads the dried fish piece eased back on the steel wire bar of oven again by 240~250 DEG C of temperature 3 minutes
The high-temperature baking of left and right time.The finished product dried fish of baking out will be selected by strict, and burned dried fish is picked out in addition
Processing；
6）Pack and sealing：Packed using polyester material complex pocket, shrimp, spice and a certain amount of soup are together loaded compound
Bag vacuum seal again；
7）Sterilization：To ensure bactericidal effect and preventing the bag that rises, sterilized using back-pressure sterilization kettle.
Above experimental data is in non-linear, and its mechanism of action is still to be tested.
Certainly, described above not limitation of the present invention, the present invention is also not limited to the example above.The art
Those of ordinary skill is in the essential scope of the present invention, the variations, modifications, additions or substitutions made, and should also belong to the present invention's
Protection domain.
Claims (8)
1. a kind of black scraper fish foods packed in carton containers, it is characterised in that the can is made up of following component and its parts by weight：Black scraper fish 10-
12 parts, 2-3 parts of white granulated sugar, 2-4 parts of table salt, 1-2 parts of monosodium glutamate, 2-3 parts of yellow rice wine, 1-2 parts of pepper powder, 1-2 parts of ginger juice, anti-corrosion
1-3 parts of agent.
2. a kind of black scraper fish foods packed in carton containers according to claim 1, it is characterised in that the preservative include following component and
Its parts by weight is constituted：2-6 parts of cinnamomum cassia extract, 1-3 parts of water chestnut bark extract, 11-17 parts of garlic P.E, Rosmarinus officinalis extract
4-8 parts, 8-14 parts of Flos Caryophylli extract, careless 0.4-0.6 part of the extract of iron amaranth, open water chestnut 0.7-0.9 parts of extract of grass.
3. a kind of production technology of black scraper fish foods packed in carton containers, it is characterised in that including following production stage：
1）Pre-treatment；2）Dispensing seasoning；3）Dried at the beginning of upper sieve；4）Fillet get damp again；5）Oven is toasted；6）Pack and sealing；7）Sterilization.
4. a kind of production technology of black scraper fish foods packed in carton containers according to claim 2, it is characterised in that the step 1）Preceding place
In reason, the flesh of fish under cutting is to be completely advisable.
5. a kind of production technology of black scraper fish foods packed in carton containers according to claim 2, it is characterised in that the step 2）Dispensing
In seasoning, dip time is 1~2h.
6. a kind of production technology of black scraper fish foods packed in carton containers according to claim 2, it is characterised in that the step 3）Upper sieve
The fillet that bake out are aqueous in just drying is divided into 20~22%.
7. a kind of production technology of black scraper fish foods packed in carton containers according to claim 2, it is characterised in that the step 4）Fillet
Make in moisture regain the fillet moisture absorption to water content be 24~25%.
8. a kind of production technology of black scraper fish foods packed in carton containers according to claim 2, it is characterised in that the step 5）Oven
2-4min in baking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710171039.3A CN107136442A (en) | 2017-03-21 | 2017-03-21 | A kind of black scraper fish soft canned food and process technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710171039.3A CN107136442A (en) | 2017-03-21 | 2017-03-21 | A kind of black scraper fish soft canned food and process technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107136442A true CN107136442A (en) | 2017-09-08 |
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ID=59783999
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710171039.3A Pending CN107136442A (en) | 2017-03-21 | 2017-03-21 | A kind of black scraper fish soft canned food and process technology |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110959665A (en) * | 2019-12-20 | 2020-04-07 | 黄山学院 | Compound sterilization method for smelly mandarin fish and equipment used by same |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102018237A (en) * | 2009-09-12 | 2011-04-20 | 李传峰 | Jerk filefish processing technique |
| CN106307171A (en) * | 2016-08-19 | 2017-01-11 | 广西正五海洋产业股份有限公司 | Processing method of jerk filefish |
| CN106387728A (en) * | 2016-12-10 | 2017-02-15 | 刘作涛 | Dried seasoned jerk filefish slices and processing method |
-
2017
- 2017-03-21 CN CN201710171039.3A patent/CN107136442A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102018237A (en) * | 2009-09-12 | 2011-04-20 | 李传峰 | Jerk filefish processing technique |
| CN106307171A (en) * | 2016-08-19 | 2017-01-11 | 广西正五海洋产业股份有限公司 | Processing method of jerk filefish |
| CN106387728A (en) * | 2016-12-10 | 2017-02-15 | 刘作涛 | Dried seasoned jerk filefish slices and processing method |
Non-Patent Citations (2)
| Title |
|---|
| 吴京平: "新型植物源天然食品防腐剂及其抑菌性能", 《应用型人才培养的探索与实践》 * |
| 渔业商务网: "马面鱼烤鱼片加工工艺", 《生意通》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110959665A (en) * | 2019-12-20 | 2020-04-07 | 黄山学院 | Compound sterilization method for smelly mandarin fish and equipment used by same |
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