CN107467549A - 一种鱼皮食品的制作方法 - Google Patents
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Abstract
一种鱼皮食品的制作方法，按如下步骤进行：一、鱼皮原料预处理：将去鳞的鱼皮清洗，去除污物及粘液，而后沥干，再将鱼皮切分；二、冷杀菌：对步骤一预处理后的鱼皮在氯化钠与白醋溶液中浸泡进行冷杀菌，冷杀菌后的鱼皮采用清水洗至无氯化钠与白醋味，沥干；冷杀菌时间为10~15min；三、漂烫去腥。
Description
技术领域
本发明涉及一种鱼皮食品的制作方法。
背景技术
随着农产品加工产业的快速发展，我国淡水鱼类产品已经突破以鲜销为主的模式，向着产品多样化的方向发展，如鱼片、鱼干、鱼糜等。而在加工此类产品时，会产生大量下脚料，其中包括占整条鱼重 5-8％的鱼皮。鱼皮中含有丰富的蛋白质和多种微量元素，其中蛋白质主要为大分子的胶原蛋白，且脂肪含量低，因此，鱼皮是一种优质的低脂高蛋白食物资源。现阶段，这些鱼皮副产物仅有少部分被用于胶原蛋白的提取、皮革制造及鱼粉加工等，其加工利用率较低。大部分鱼皮被直接废弃，这不仅造成了资源的极大浪费，而且还污染环境。因此，淡水鱼加工副产物鱼皮的深度开发利用，已成为本行业亟待解决的问题，具有重大的社会价值。
在淡水鱼养殖过程中，受池塘底泥及水质等因素影响，鱼皮和鱼肉中往往具有土霉味、腥臭味等不良气味，因而在加工成即食型产品时需预先去除该腥味，以制得更美味的产品。现有鱼皮食品加工过程中未采用专门的去腥工艺，所得产品仍有较重的腥味，从而影响产品的品质。
发明内容
针对上述现有技术的缺点，本发明的目的是提供一种鱼皮食品的制作方法。
为了实现上述目的，本发明的加工工艺流程如下：一种鱼皮食品的制作方法，按如下步骤进行：一、鱼皮原料预处理：将去鳞的鱼皮清洗，去除污物及粘液，而后沥干，再将鱼皮切分；二、冷杀菌：对步骤一预处理后的鱼皮在氯化钠与白醋溶液中浸泡进行冷杀菌，冷杀菌后的鱼皮采用清水洗至无氯化钠与白醋味，沥干；冷杀菌时间为10~15min；三、漂烫去腥：将步骤二处理后的鱼皮放入90~100℃的去腥液中漂烫10-30s，然后放入经消毒后的凉水中进行冷却处理；本步骤三中，去腥液由以下物料按重量份配制而成：生姜15.0~25.0、大蒜15.0~25.0、八角2.0~3.0、花椒0.3~0.6、香叶1.0~2.0、丁香0.0~2.0、草果0.0~1.0、百香果汁10.0~20.0、料酒30.0~60.0，其余采用靑钱柳茶水补充到1000.0，制作过程为：按前述比例，将上述天然香辛料加入靑钱柳茶水中进行煮沸，并保持微沸状态30~60min，最后按前述比例加入料酒；四、腌渍调味：将步骤三冷却后的鱼皮沥干，放入腌渍调味液中腌渍数小时；步骤四中，腌渍调味液按以下流程配制：向重量份为1000的煮沸并冷却后的靑钱柳茶水中加入重量份为30~50的食盐、重量份为10~15白砂糖、重量份为0~100的辣椒，制成基础液，再将所述的基础液与糟卤按体积比1:1的比例混配成腌渍调味液；腌渍时间为4－8小时；煎烤：将步骤四腌渍调味后的鱼皮进行煎烤，煎烤完后包装进行低温保藏。
进一步的，将第一步得到的鱼皮利用臭氧杀菌技术杀菌处理30分钟，然后放置在超声波震荡机内超声波震荡。
进一步的，煎烤后的鱼皮放置在百香果壳内并加入海带丝，置于烧烤架上烤制。
进一步的，煎烤前的鱼皮干燥后经过捶打。
与现有技术相比，本发明的有益之处在于：本发明采用天然香辛料对鱼皮进行除腥处理，安全可靠 ；漂烫处理同时起到去腥及熟制效果，工艺过程简单。由于鱼皮中含大量胶原蛋白，长时间高温处理易引起蛋白的溶出，因此无法采用热压灭菌，本发明采用氯化钠与白醋的浸泡结合烫漂工艺，对鱼皮进行杀菌处理，并且产品采用冷冻保藏方式，抑制了微生物的生长繁殖，以确保产品具有较长的保质期；利用青钱柳茶水更好的去腥味，利用百香果汁更好的提高和吸收营养；置于百香果壳内烧烤提高产品的香味。
具体实施方式
实施例1，一种鱼皮食品的制作方法，按如下步骤进行：一、鱼皮原料预处理：将去鳞的鱼皮清洗，去除污物及粘液，而后沥干，再将鱼皮切分；二、冷杀菌：对步骤一预处理后的鱼皮在氯化钠与白醋溶液中浸泡进行冷杀菌，冷杀菌后的鱼皮采用清水洗至无氯化钠与白醋味，沥干；冷杀菌时间为10~15min；三、漂烫去腥：将步骤二处理后的鱼皮放入90~100℃的去腥液中漂烫10-30s，然后放入经消毒后的凉水中进行冷却处理；本步骤三中，去腥液由以下物料按重量份配制而成：生姜15.0~25.0、大蒜15.0~25.0、八角2.0~3.0、花椒0.3~0.6、香叶1.0~2.0、丁香0.0~2.0、草果0.0~1.0、百香果汁10.0~20.0、料酒30.0~60.0，其余采用靑钱柳茶水补充到1000.0，制作过程为：按前述比例，将上述天然香辛料加入靑钱柳茶水中进行煮沸，并保持微沸状态30~60min，最后按前述比例加入料酒；四、腌渍调味：将步骤三冷却后的鱼皮沥干，放入腌渍调味液中腌渍数小时；步骤四中，腌渍调味液按以下流程配制：向重量份为1000的煮沸并冷却后的靑钱柳茶水中加入重量份为30~50的食盐、重量份为10~15白砂糖、重量份为0~100的辣椒，制成基础液，再将所述的基础液与糟卤按体积比1:1的比例混配成腌渍调味液；腌渍时间为4－8小时；煎烤：将步骤四腌渍调味后的鱼皮进行煎烤，煎烤完后包装进行低温保藏。
一种鱼皮食品的制作方法，将第一步得到的鱼皮利用臭氧杀菌技术杀菌处理30分钟，然后放置在超声波震荡机内超声波震荡。
一种鱼皮食品的制作方法，煎烤后的鱼皮放置在百香果壳内并加入海带丝，置于烧烤架上烤制。
一种鱼皮食品的制作方法，煎烤前的鱼皮干燥后经过捶打。
一种鱼皮食品的制作方法，靑钱柳茶水的制作包括以下几个步骤：
1）采叶：采摘靑钱柳的嫩芽、初叶、成叶分别放置竹匾内并置于茶叶专业保鲜库中，嫩芽采摘为一芽一叶、一芽两叶、一芽三叶；初叶不带芽；同时不同品种的鲜叶分开，晴天叶与雨天分开，正常叶与劣变叶分开，成年茶树与衰老茶树叶分开，上午采的叶与下午采的叶分开。
2）漂洗：分为手工漂洗和机器漂洗，手工漂洗是将采摘的嫩芽、初叶、成叶分别放置在水中用洗刷物清洗叶片上的污垢；机器漂洗是将采摘的嫩芽、初叶、成叶分别放入漂洗机中进行清理，设定时间为10-15分钟；
3）晾干：将漂洗后的嫩芽、初叶、成叶分别平铺在阴凉通风处，自然风干，放置时间为5-6小时；
4）发酵：将晾干后的嫩芽、初叶、成叶分别放入发酵滚筒内，往发酵滚筒内放入一定量的氧化还原酶和一定量的水解酶，在静置状态下，往发酵滚筒中部送入温度为25-30℃的热风15-20分钟，然后以5转/分钟的转速使发酵筒正转和反转各3-5分钟，之后静止发酵30-50分钟，发酵筒内的温度控制在25-30℃；
5）杀青：分为手工杀青和机器杀青，手工杀青是将发酵后的嫩芽、初叶、成叶分开放入锅温为200℃-230℃的锅炉内并且不断的翻炒着茶叶，致使叶片由靑色转为青黄色即停止翻炒，翻炒不间断的时间为15-20分钟；机器杀青是将发酵后的嫩芽、初叶、成叶分开放入微波茶叶杀青机器中，杀青机器的机温控制在150℃-180℃，时间控制在5-10分钟；
6）风选：将杀青后的嫩芽、初叶、成叶分别放入风选机中进行风选；
7）解块：将风选后的初叶、成叶分别批量放入裁剪机中裁剪；
8）揉捻：将风选后的嫩芽和解块后的初叶、成叶分别放入揉捻机中揉捻，揉捻机中的揉捻器从轻揉到重揉，初叶揉捻时间为10-15分钟，成叶揉捻时间为15-20分钟；
9）烘焙：将揉捻后的嫩芽、初叶、成叶分别放入茶叶烘焙机中进行烘炒处理，温度控制在120-140℃，边烘边炒，单次烘炒时间为5-10分钟，控制茶叶的水分在10%以下，得到烘焙叶，烘焙后的茶叶进行上下抛洒翻转；
10）筛分：将烘焙后的嫩芽、初叶、成叶人工拣去茶叶梗、过大过小的叶片及杂质，得到精准的茶叶；
11）提香：将筛分后的嫩芽、初叶、成叶分别放入提香机中提香，提香机温度为100℃，以5-6℃/h的升温速度，对茶叶进行提香烘烤，直至升温烘烤至 140℃，得茶叶产品；包装：将提香后的嫩芽、初叶、成叶的产品分别称量5-10克；
12）泡制：80-90℃的热水泡制得到。
一种鱼皮食品的制作方法，海带丝加工工艺步骤包括前期加工阶段和后期加工阶段，所述前期加工阶段包括：原料采收、原料处理、去腥、除砂、去涩；所述后期加工阶段包括：切丝、蒸煮再脱水、腌制、烘干、包装；具体步骤如下：
步骤1：原料采收是选择鲜嫩肥厚的海带，颜色呈紫黑色，叶片不适宜大也不适宜小，大叶片的海带生长时间过长，叶质老不易保存，小叶片的海带生长时间过短，海带内的有益物质结构还未生长完全，不适宜采摘，采收后的海带存放在干净的盛器中，不能长时间密封，保持空气流畅；
步骤2：原料处理是将采收后的海带用水浸泡1-2小时，中间换水1-2次，去掉海带的根部、黄白边、有孔洞的部位及腐烂部分，去除后再用清水冲洗一次；将去除根部、黄白边、有孔洞部位及腐烂部分的海带置于温度为90-95℃、浓度为0.3-0.5g/L的氯化钙与浓度为200-300mg/L的氯化铜混合液中漂烫20-30秒，漂烫后用清水冲洗，捞出沥干置放在阴凉通风处冷却；
步骤3：去腥是将处理后的海带浸入2%浓度的醋酸水中，切取若干生姜片放入醋酸水中与海带不断翻搅，翻搅时间为8-10分钟，翻搅后静置放置20分钟，观察海带是否软化，如海带软化即捞起海带清水冲洗，如海带为软化继续放置5-10分钟，之后清水冲洗；
步骤4：除砂是将初步去腥的海带放入除沙机中进一步除去粘附的泥沙等杂物，冲洗剩余的醋酸溶液；再在3～4%的盐水中清洗1分钟，此项操作，应严格控制水量和水洗时间，防止海带吸附过多的水分，水洗后的海带重量为洗前的2.5倍，含水量在70%；
步骤5：去涩是将除砂清洗后的海带与甘草液按照质量体积比为1:10g/ml的比例浸泡于甘草液中，浸泡时间为20-30分钟，浸泡后捞起沥干；取若干大蒜切碎放入浴水中煮沸，煮沸后捞出蒜粒，用干净的盛器盛取蒜水冷却，再将甘草液浸泡后的海带放入冷却后的蒜水中浸泡8-10分钟；
步骤6：切丝是将去涩后的海带捞起沥干，沥干后放入切丝机将海带切成2～3毫米宽、8～10厘米长的丝；
步骤7：蒸煮是将切丝后的海带放入50-60℃水中蒸煮10-20分钟，蒸煮好后的捞起放入滚筒脱水机中脱水，滚筒脱水机以5转/分钟的转速使筒正转和反转各3-5分钟，静置放置10-20分钟，脱完水后放在干净的盛器中冷却；
步骤8：腌制是将脱完水后的海带丝与食盐按照质量比为1:2的比例混杂在一起，混杂后不停的翻搅着，直至海带丝表面上都有食盐颗粒，静置放置8-10小时，直至海带丝颜色变深，盛器内有许多水流出，则将海带丝清洗表面的食盐颗粒；
步骤9：烘干是将腌制清洗后的海带丝放在塑料筛网上，均匀摊开，将塑料筛网放入烘干机中烘置10-20分钟，在 60-70℃下烘干至水分含量达到4-6%，烘干机中需不停导入空气，使得空气流通，防止海带丝在烘干机中变质；
一种鱼皮食品的制作方法，步骤4除砂后还可添加一步再去腥，将除砂后的海带再放入剩余的2%浓度的醋酸水和生姜片混合物中浸泡5-8分钟，浸泡后捞起，用清水冲洗、沥干。
一种鱼皮食品的制作方法，步骤6采用的切丝机内的刀片有不同的3个规格，规格分别为2mmX8cm、3mmX8cm、3mmX10cm，规格为宽度X长度。
一种鱼皮食品的制作方法，步骤7采用的脱水机是滚筒式离心泵，在滚筒式离心泵5转/分钟转速正反转5分钟后滚筒又以8转/分钟、10转/分钟、15转/分钟的转速正反转2-5分钟，在各转速正反转之后静置放置10-20分钟，脱完水后放在干净的盛器中冷却。
一种鱼皮食品的制作方法，步骤8腌制海带丝时采用的盐有细盐和粗盐，如是细盐则与海带丝质量比为1:1.5，如是粗盐则与海带丝质量比为1:2；步骤9采用的烘干机可手动控制调节温度，烘干机上有四个档位调控温度，每个档位之间温度的变化为10℃，第一档温度为50℃，第二档温度为60℃，第三档温度为70℃，第四档温度为80℃；步骤10包装之前可在添加一步杀菌流程，将烘干后的干海带丝放入杀菌箱中，放置5-10分钟；即将脱水后的海带丝放入盛器内，往盛器内倒入淘米水泡发10-15分钟，剥取8瓣大蒜切成粒状，将1根葱切成葱花，将泡发后的海带丝放入水浴锅中煮两分钟，捞起后沥干。
对于本领域技术人员而言，显然本发明不限于上述示范性实施例的细节，而且在不背离本发明的精神或基本特征的情况下，能够以其他的具体形式实现本发明，因此无论从哪一点来看，均应将实施例看作是示范性的，而且是非限制性的，本发明的范围由所附权利要求而不是上述说明限定，因此旨在将落在权利要求的等同要件的含义和范围内的所有变化囊括在本发明内。
Claims (4)
1.一种鱼皮食品的制作方法，其特征在于：按如下步骤进行：一、鱼皮原料预处理：将去鳞的鱼皮清洗，去除污物及粘液，而后沥干，再将鱼皮切分；二、冷杀菌：对步骤一预处理后的鱼皮在氯化钠与白醋溶液中浸泡进行冷杀菌，冷杀菌后的鱼皮采用清水洗至无氯化钠与白醋味，沥干；冷杀菌时间为10~15min；三、漂烫去腥：将步骤二处理后的鱼皮放入90~100℃的去腥液中漂烫 10-30s，然后放入经消毒后的凉水中进行冷却处理；本步骤三中，去腥液由以下物料按重量份配制而成：生姜15.0~25.0、大蒜15.0~25.0、八角2.0~3.0、花椒0.3~0.6、香叶1.0~2.0、丁香0.0~2.0、草果0.0~1.0、百香果汁10.0~20.0、料酒30.0~60.0，其余采用靑钱柳茶水补充到1000.0，制作过程为：按前述比例，将上述天然香辛料加入靑钱柳茶水中进行煮沸，并保持微沸状态30~60min，最后按前述比例加入料酒；四、腌渍调味：将步骤三冷却后的鱼皮沥干，放入腌渍调味液中腌渍数小时；步骤四中，腌渍调味液按以下流程配制：向重量份为1000的煮沸并冷却后的靑钱柳茶水中加入重量份为30~50的食盐、重量份为10~15白砂糖、重量份为0~100的辣椒，制成基础液，再将所述的基础液与糟卤按体积比1:1的比例混配成腌渍调味液；腌渍时间为4－8小时；煎烤：将步骤四腌渍调味后的鱼皮进行煎烤，煎烤完后包装进行低温保藏。
2.根据权利要求1所述的一种鱼皮食品的制作方法，其特征在于：将第一步得到的鱼皮利用臭氧杀菌技术杀菌处理30分钟，然后放置在超声波震荡机内超声波震荡。
3.根据权利要求1所述的一种鱼皮食品的制作方法，其特征在于：煎烤后的鱼皮放置在百香果壳内并加入海带丝，置于烧烤架上烤制。
4.根据权利要求1所述的一种鱼皮食品的制作方法，其特征在于：煎烤前的鱼皮干燥后经过捶打。
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Application publication date: 20171215 |