CN107223908A - 一种调理小黄鱼制品及制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
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- 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
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
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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
Abstract
本发明公开了一种调理小黄鱼制品及制备方法,制备方法为:将解冻的速冻小黄鱼或新鲜小黄鱼,除去内脏和油脂,水洗;去鱼头、鱼鳍,切段;配制得到腌制液;将小黄鱼段放入腌制液中真空腌制;去除腌制后的液体,用冷水漂洗,沥去液体;热风干燥;冷却至常温,装入聚乙烯塑料包装袋中,真空包装;在压力为400‑500MPa杀菌处理;再辐照杀菌,得到调理小黄鱼制品。本发明的方法腌制时间短,改善产品色泽,延长产品的贮藏期,低温下贮藏期可达6个月,180℃热油双面煎制5min后沥油即食,消费者均感到满意,口感好,没有鱼腥味,腌制香味浓郁,咸香适度,口感细腻、乐于接受。
Description
技术领域
本发明涉及食品加工领域,更具体的说,涉及一种调理小黄鱼制品及制备方法。
背景技术
小黄鱼是中国的一种重要的海洋经济鱼类,主要分布于中国东海、黄海和渤海海域,属暖温性近底层鱼类。小黄鱼含有丰富的蛋白质、糖、脂肪、钙、磷、铁、钾、钠、镁、硒和维生素A等人体所需的多种营养成分,食用价值高,无论是从中国传统医学还是现代医学研究中,都发现小黄鱼还具有相当高的药用价值,对人体有很好的补益作用。另外,小黄鱼中丰富的微量元素硒,能清除人体代谢产生的自由基,延缓衰老,并对各种癌症有防治功效。
若扩展小黄鱼产品的加工方式,提高水产品经济效益,对小黄鱼等水产品的利用率以及加工与保藏将具有重要指导意义,但目前尚未有对小黄鱼制成调理制品的报道。
发明内容
本发明的目的是克服现有技术的不足,提供一种可低温贮存的调理小黄鱼制品。
本发明的第二个目的是提供一种调理小黄鱼制品的制备方法。
本发明的技术方案概述如下:
一种调理小黄鱼制品的制备方法,包括如下步骤:
(1)将解冻的速冻小黄鱼或新鲜小黄鱼,除去内脏和油脂,用水漂洗2-3次;去鱼头、鱼鳍切成4-6cm的鱼段;
(2)按重量,取食盐4-8%,白醋2-4%,十三香1-2%、味精1-2%、白酱油12-16%、老抽6-10%、辣椒粉3-5%、姜粉0.5-2%、蒜粉0.5-2%,加纯净水补充至100%,煮沸保持10-15min,凉至常温,得到腌制液;
(3)按质量比为1:3~5的比例,将步骤(1)获得的鱼段放入腌制液中,在绝对压力0.005-0.01MPa,温度5~10℃的条件下,腌制2~4h;去除腌制后的液体,用8-12℃的水漂洗2-3遍,沥去液体;
(4)将步骤(3)获得的鱼段码放在篦子上在温度为45-55℃热风干燥3-4h;冷却至常温,装入聚乙烯塑料包装袋中,在绝对压力≤0.01MPa,进行包装;在压力为400-500MPa杀菌处理20-30min;再在辐照剂量为4-8KGy辐照杀菌,得到调理小黄鱼制品。
上述方法制备的调理小黄鱼制品。
本发明的优点:
本发明的方法腌制时间短,改善产品色泽,克服产品质量控制难的不足,延长产品的贮藏期,低温4-10℃下贮藏期可达6个月,是一种可低温贮存的调理小黄鱼制品。消费者均感到满意,口感好,熟制后鱼腥味淡,腌制香味浓郁,咸香适度,能保留鱼体本身色、香、味,口感细腻、乐于接受。
具体实施方式
下面通过具体实施例对本发明作进一步的说明。
实施例1
一种调理小黄鱼制品的制备方法,包括如下步骤:
(1)将解冻的速冻小黄鱼,除去内脏和油脂,用水漂洗3次;去鱼头、鱼鳍切成4-6cm的鱼段;
(2)按重量,取食盐6%,白醋3%,十三香1.5%、味精1.5%、白酱油14%、老抽8%、辣椒粉4%、姜粉1%、蒜粉1%,加纯净水补充至100%,煮沸保持13min,凉至常温,得到腌制液;
(3)按质量比为1:4的比例,将步骤(1)获得的鱼段放入腌制液中,在绝对压力0.008MPa,温度8℃的条件下,腌制3h;去除腌制后的液体,用10℃的水漂洗2遍,沥去液体;
(4)将步骤(3)获得的鱼段码放在篦子上在温度为50℃热风干燥3.5h;冷却至常温,装入聚乙烯塑料包装袋中,在绝对压力=0.01MPa,进行包装;在压力为450MPa杀菌处理25min;再在辐照剂量为6KGy辐照杀菌,得到调理小黄鱼制品。
实施例2
一种调理小黄鱼制品的制备方法,包括如下步骤:
(1)将解冻的速冻小黄鱼,除去内脏和油脂,用水漂洗2次;去鱼头、鱼鳍切成4-6cm的鱼段;
(2)按重量,取食盐4%,白醋4%,十三香1%、味精2%、白酱油12%、老抽10%、辣椒粉3%、姜粉2%、蒜粉0.5%,加纯净水补充至100%,煮沸保持10min,凉至常温,得到腌制液;
(3)按质量比为1:3的比例,将步骤(1)获得的鱼段放入腌制液中,在绝对压力0.01MPa,温度10℃的条件下,腌制2h;去除腌制后的液体,用8℃的水漂洗3遍,沥去液体;
(4)将步骤(3)获得的鱼段码放在篦子上在温度为45℃热风干燥4h;冷却至常温,装入聚乙烯塑料包装袋中,在绝对压力=0.008MPa,进行包装;在压力为400MPa杀菌处理30min;再在辐照剂量为8KGy辐照杀菌,得到调理小黄鱼制品。
实施例3
一种调理小黄鱼制品的制备方法,包括如下步骤:
(1)将新鲜小黄鱼,除去内脏和油脂,用水漂洗2次;去鱼头、鱼鳍切成4-6cm的鱼段;
(2)按重量,取食盐8%,白醋2%,十三香2%、味精1%、白酱油16%、老抽6%、辣椒粉5%、姜粉0.5%、蒜粉2%,加纯净水补充至100%,煮沸保持15min,凉至常温,得到腌制液;
(3)按质量比为1:5的比例,将步骤(1)获得的鱼段放入腌制液中,在绝对压力0.005MPa,温度5℃的条件下,腌制4h;去除腌制后的液体,用12℃的水漂洗2遍,沥去液体;
(4)将步骤(3)获得的鱼段码放在篦子上在温度为55℃热风干燥3h;冷却至常温,装入聚乙烯塑料包装袋中,在绝对压力=0.009MPa,进行包装;在压力为500MPa杀菌处理20min;再在辐照剂量为4KGy辐照杀菌,得到调理小黄鱼制品。
实施例1-实施例3的产品低温4-10℃下贮藏期达6个月。
实施例4
用180℃植物油豆油双面煎制5min后沥油即食,选18位消费者,男女各半,年龄在18岁到30岁,随机分为3组,每组6人,分别食用实施例1、实施例2和实施例3制备的一种调理小黄鱼制品,18位消费者均感到满意,口感好,没有鱼腥味,腌制香味浓郁,咸香适度,口感细腻、乐于接受。
以下是各实施例中产品的主要质量指标
指标 | 单位 | 实施例1 | 实施例2 | 实施例3 | 检测方法 |
亚硝酸盐 | mg/kg | 0.02 | 0.03 | 0.02 | GB 5009.33-2010 |
含盐量 | g/100g | 2.27 | 2.96 | 3.38 | GB/T 12457 |
微生物菌落总数 | CFU | 合格 | 合格 | 合格 | GB 4789.2-2016 |
霉菌菌落总数 | CFU | 合格 | 合格 | 合格 | GB 4789.15-2016 |
挥发性盐基氮 | mg/100g | 0.16 | 0.08 | 0.17 | GB 5009.228-2016 |
Claims (2)
1.一种调理小黄鱼制品的制备方法,其特征是包括如下步骤:
(1)将解冻的速冻小黄鱼或新鲜小黄鱼,除去内脏和油脂,用水漂洗2-3次;去鱼头、鱼鳍切成4-6cm的鱼段;
(2)按重量,取食盐4-8%,白醋2-4%,十三香1-2%、味精1-2%、白酱油12-16%、老抽6-10%、辣椒粉3-5%、姜粉0.5-2%、蒜粉0.5-2%,加纯净水补充至100%,煮沸保持10-15min,凉至常温,得到腌制液;
(3)按质量比为1:3~5的比例,将步骤(1)获得的鱼段放入腌制液中,在绝对压力0.005-0.01MPa,温度5~10℃的条件下,腌制2~4h;去除腌制后的液体,用8-12℃的水漂洗2-3遍,沥去液体;
(4)将步骤(3)获得的鱼段码放在篦子上在温度为45-55℃热风干燥3-4h;冷却至常温,装入聚乙烯塑料包装袋中,在绝对压力≤0.01MPa,进行包装;在压力为400-500MPa杀菌处理20-30min;再在辐照剂量为4-8KGy辐照杀菌,得到调理小黄鱼制品。
2.权利要求1的方法制备的调理小黄鱼制品。
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CN110367480A (zh) * | 2019-08-05 | 2019-10-25 | 福建冠丰生物科技有限公司 | 一种可即食小黄鱼风味食品及其制备方法 |
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CN102793214A (zh) * | 2012-09-06 | 2012-11-28 | 江南大学 | 海产小杂鱼的调理制作及高效均匀干燥方法 |
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