CN107811189A - 一种鮟鱇鱼片的制作方法 - Google Patents
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Abstract
一种鮟鱇鱼片的制作方法,其特征在于:所述制作方法的步骤包括:原料预处理、漂洗、去腥、盐渍渗透、保鲜、摆片、烘干、揭片、烘烤、轧片和整形、包装,本发明的显著优点在于:设有去腥剂可以取出鮟鱇鱼片的腥气,设有保鲜剂可使产品保质期更加久,将鱼刺剔除可防止食用者在食用时因为鱼刺卡住喉咙,在产品的外包装上设有抗菌剂,可减少细菌进入包装袋。
Description
技术领域
本发明涉及一种鱼片的制作方法,尤其涉及一种鮟鱇鱼片的制作方法。
背景技术
鮟鱇鱼又叫蛤蟆鱼、老头鱼、丑婆、海鬼鱼等,鱼身的肉体柔软,没有鱼鳞;鱼的头大口大,尾部较小;一般鱼身长在50厘米以上。鮟鱇鱼的特点是,鱼的头部第一鱼鳍棘顶端有皮瓣,瓣内寄生着可以发光的细菌,就像挂有一只发光的钓鱼竿。鮟鱇鱼一般在海底用胸鳍缓慢移动,通过发光的钓鱼竿将具有趋光性的小鱼小虾吸引到口边,直接就可以捕食。鮟鱇鱼的鱼头很大,身体小,身体上的产肉量比较少,内脏比较大,一般采用解体加工,可以分开食用内脏和鱼肉,不和一般的海鲜一起整体冷冻。
鮟鱇鱼全身都可以食用,其肉质中所含的脂肪低、热量低、丰富的维他命,鱼肝脏价值更高具有保持视力、预防肝脏疾病等功效。新鲜的鮟鱇鱼洗净后取中间段的鱼肉可以直接拌上醋和蒜泥生吃,也可以采用传统的方法将鮟鱇鱼片晒干,做成鱼块干,蒸熟后可以食用。一般可以用鮟鱇鱼做成的副食品有,干鱼片、干肉条、鱼肝、赛干贝、鱼头米、赛海参、梅花肚等。但是目前市场上并无鮟鱇鱼片有的都是鳗鱼、秋刀鱼、沙丁鱼、润目鲳、康吉鳗、泥鳅,切采用鮟鱇鱼片不易保存,且腥气重。
发明内容
本发明针对以上问题,提供一种鮟鱇鱼片的制作方法。
本发明的发明目的通过以下方案实现:
一种鮟鱇鱼片的制作方法,所述制作方法的步骤包括:原料预处理、漂洗、去腥、盐渍渗透、保鲜、摆片、烘干、揭片、烘烤、轧片和整形、包装。
进一步地,制作方法的具体步骤如下:
(1)原料预处理:选用鲜度好、个体大的鮟鱇鱼作原料(个体小、有异味或受机械损伤的应予剔除),先以清水冲洗干净,然后在流水中将两片鱼肉沿脊骨两侧一刀剖下,尽量减少脊骨上鱼肉,剖面要求平整,在将鱼肉中的鱼刺剔除,再将剔除鱼刺后的鮟鱇鱼切片;
(2)漂洗: 将处理后的原料置于漂洗槽中,先用5℃-10℃以下的凉水进行漂洗15min-20min捞起,凉水漂洗后的鱼肉再用0.05%-0.1%的淡食盐水进行瞬间洗浸,漂洗后进行脱水;
(3)去腥:将漂洗完成后的鱼片在去腥液中浸泡10-15min;
(4)盐渍渗透:将漂洗干净的鱼片过磅,把称好的调味料倒入鱼片中,并小心搅拌均匀,放置渗透1-1.5小时,期间每15分钟用手搅拌一次;
(5)保鲜:将盐渍渗透完的鱼片放入保鲜剂中浸泡,浸泡完成后在冷风干燥;
(6)摆片:经保鲜后的鱼片,在尼龙网片上摆片,一般情况下两片鱼片拼成一片,片小也可数片拼成一片,拼完后鱼片平整,无明显拼缝,呈树叶状;
(7)烘干:将摆完片的尼龙网放入烘道内烘干;
(8)揭片:烘干的鱼片用手工从网片上揭下,揭片时注意尽可能保持鱼片的完整,不要揭破,以免影响鱼片质量和规格,将揭下的鱼片暂时放置在防潮的容器里,需要长期贮存鱼片应包装好后在冷库中存放,一般不要超过半年时间;
(9)烘烤:将鱼片在清水中浸润1min-2min后常温放置5min-10min,再把鱼片放40-50℃的链式烤箱内烘烤至水分含量为20-22%,在将鱼片放入170℃-180℃的链式烤箱内烘烤3min-4min;
(10)轧片和整形:将烘烤完毕的鱼片放入碾片机和整形机中轧片和整形;
(11)包装: 进行排气,然后利用真空包装机封口,装袋封口后要尽快杀菌,杀菌规格为15-25分钟。
进一步地,所述去腥剂由以下成分组成:1-1.5%NaHCO3、0.5-1%维生素E、30-40%乙醇、0.3-0.5%NaCl、1%-2%生姜榨汁液、1%-2%黄酒溶液,将所配置的去腥剂浸没鱼片。
进一步地,所述保鲜剂由以下成分组成:生蒜末10-15份、食用醋8-10份、壳聚糖1-1.5份、植酸5-6份、绿茶粉1-2份、柠檬酸1-2份、橄榄油维生素C0.5-1份,黄酒60-65份,所述配置的保鲜剂浸没鱼片。
进一步地,所述烘干是把摆鱼片的尼龙网片放置在特制的小车上推入烘道中烘干,烘道温度应控制在40-42℃,最高不超过45℃,直至含水份在18%-21%之间,烘干结束后测定水份是否符合标准。
进一步地,所述包装袋内含有抗菌剂。
进一步地,所述包装袋采用低密度聚乙烯材料吹塑而成,抗菌剂在低密度聚乙烯材料浓度为1-1.5%。
进一步地,抗菌剂由以下成分及重量份组成:丙二醇单β-羟基羧酸酯0.01-0.08、纳米银2-4份、纳米锌2-4份、维生素E0.5-1份、硅藻土4-5份。
进一步地,杀菌分有二次杀菌,分为高温杀菌和紫外线杀菌。
进一步地,高温杀菌按杀菌公式:15分钟-30分钟-15分钟/121度进行杀菌,紫外线杀菌按利用波长260nm的紫外线照射。
本发明的显著优点在于:设有去腥剂可以取出鮟鱇鱼片的腥气,设有保鲜剂可使产品保质期更加久,将鱼刺剔除可防止食用者在食用时因为鱼刺卡住喉咙,在产品的外包装上设有抗菌剂,可减少细菌进入包装袋。
具体实施方式
以下结合具体实施例对本发明作进一步说明:
实施例1
一种鮟鱇鱼片的制作方法,所述制作方法的步骤包括:原料预处理、漂洗、去腥、盐渍渗透、保鲜、摆片、烘干、揭片、烘烤、轧片和整形、包装。
一种鮟鱇鱼片的制作方法,制作方法的具体步骤如下:
(1)原料预处理:选用鲜度好、个体大的鮟鱇鱼作原料(个体小、有异味或受机械损伤的应予剔除),先以清水冲洗干净,然后在流水中将两片鱼肉沿脊骨两侧一刀剖下,尽量减少脊骨上鱼肉,剖面要求平整,在将鱼肉中的鱼刺剔除,再将剔除鱼刺后的鮟鱇鱼切片;
(2)漂洗: 将处理后的原料置于漂洗槽中,先用5℃以下的凉水进行漂洗15min捞起,凉水漂洗后的鱼肉再用0.05%的淡食盐水进行瞬间洗浸,漂洗后进行脱水;
(3)去腥:将漂洗完成后的鱼片在去腥液中浸泡10min;
(4)盐渍渗透:将漂洗干净的鱼片过磅,把称好的调味料倒入鱼片中,并小心搅拌均匀,放置渗透1小时,期间每15分钟用手搅拌一次;
(5)保鲜:将盐渍渗透完的鱼片放入保鲜剂中浸泡,浸泡完成后在冷风干燥;
(6)摆片:经保鲜后的鱼片,在尼龙网片上摆片,一般情况下两片鱼片拼成一片,片小也可数片拼成一片,拼完后鱼片平整,无明显拼缝,呈树叶状;
(7)烘干:将摆完片的尼龙网放入烘道内烘干;
(8)揭片:烘干的鱼片用手工从网片上揭下,揭片时注意尽可能保持鱼片的完整,不要揭破,以免影响鱼片质量和规格,将揭下的鱼片暂时放置在防潮的容器里,需要长期贮存鱼片应包装好后在冷库中存放,一般不要超过半年时间;
(9)烘烤:将鱼片在清水中浸润1min后常温放置5min,再把鱼片放40℃的链式烤箱内烘烤至水分含量为20%,在将鱼片放入170℃的链式烤箱内烘烤3min;
(10)轧片和整形:将烘烤完毕的鱼片放入碾片机和整形机中轧片和整形;
(11)包装: 进行排气,然后利用真空包装机封口,装袋封口后要尽快杀菌,杀菌规格为15分钟。
一种鮟鱇鱼片的制作方法,所述去腥剂由以下成分组成:1%NaHCO3、0.5%维生素E、30%乙醇、0.3%NaCl、1%生姜榨汁液、1%黄酒溶液,将所配置的去腥剂浸没鱼片。
一种鮟鱇鱼片的制作方法,所述保鲜剂由以下成分组成:生蒜末10份、食用醋8份、壳聚糖1份、植酸5份、绿茶粉1份、柠檬酸1份、橄榄油维生素C0.5份,黄酒60份,所述配置的保鲜剂浸没鱼片。
一种鮟鱇鱼片的制作方法,所述烘干是把摆鱼片的尼龙网片放置在特制的小车上推入烘道中烘干,烘道温度应控制在40℃,最高不超过45℃,直至含水份在18%之间,烘干结束后测定水份是否符合标准。
一种鮟鱇鱼片的制作方法,所述包装袋内含有抗菌剂。
一种鮟鱇鱼片的制作方法,所述包装袋采用低密度聚乙烯材料吹塑而成,抗菌剂在低密度聚乙烯材料浓度为1%。
一种鮟鱇鱼片的制作方法,抗菌剂由以下成分及重量份组成:丙二醇单β-羟基羧酸酯0.01份、纳米银2份、纳米锌2份、维生素E0.5份、硅藻土4份。
一种鮟鱇鱼片的制作方法,杀菌分有二次杀菌,分为高温杀菌和紫外线杀菌。
一种鮟鱇鱼片的制作方法,高温杀菌按杀菌公式:15分钟-30分钟-15分钟/121度进行杀菌,紫外线杀菌按利用波长260nm的紫外线照射。
实施例2
一种鮟鱇鱼片的制作方法,所述制作方法的步骤包括:原料预处理、漂洗、去腥、盐渍渗透、保鲜、摆片、烘干、揭片、烘烤、轧片和整形、包装。
一种鮟鱇鱼片的制作方法,制作方法的具体步骤如下:
(1)原料预处理:选用鲜度好、个体大的鮟鱇鱼作原料(个体小、有异味或受机械损伤的应予剔除),先以清水冲洗干净,然后在流水中将两片鱼肉沿脊骨两侧一刀剖下,尽量减少脊骨上鱼肉,剖面要求平整,在将鱼肉中的鱼刺剔除,再将剔除鱼刺后的鮟鱇鱼切片;
(2)漂洗: 将处理后的原料置于漂洗槽中,先用10℃以下的凉水进行漂洗15min捞起,凉水漂洗后的鱼肉再用0.1%的淡食盐水进行瞬间洗浸,漂洗后进行脱水;
(3)去腥:将漂洗完成后的鱼片在去腥液中浸泡15min;
(4)盐渍渗透:将漂洗干净的鱼片过磅,把称好的调味料倒入鱼片中,并小心搅拌均匀,放置渗透1.5小时,期间每15分钟用手搅拌一次;
(5)保鲜:将盐渍渗透完的鱼片放入保鲜剂中浸泡,浸泡完成后在冷风干燥;
(6)摆片:经保鲜后的鱼片,在尼龙网片上摆片,一般情况下两片鱼片拼成一片,片小也可数片拼成一片,拼完后鱼片平整,无明显拼缝,呈树叶状;
(7)烘干:将摆完片的尼龙网放入烘道内烘干;
(8)揭片:烘干的鱼片用手工从网片上揭下,揭片时注意尽可能保持鱼片的完整,不要揭破,以免影响鱼片质量和规格,将揭下的鱼片暂时放置在防潮的容器里,需要长期贮存鱼片应包装好后在冷库中存放,一般不要超过半年时间;
(9)烘烤:将鱼片在清水中浸润2min后常温放置10min,再把鱼片放50℃的链式烤箱内烘烤至水分含量为22%,在将鱼片放入180℃的链式烤箱内烘烤4min;
(10)轧片和整形:将烘烤完毕的鱼片放入碾片机和整形机中轧片和整形;
(11)包装: 进行排气,然后利用真空包装机封口,装袋封口后要尽快杀菌,杀菌规格为25分钟。
一种鮟鱇鱼片的制作方法,所述去腥剂由以下成分组成: 1.5%NaHCO3、1%维生素E、40%乙醇、0.5%NaCl、2%生姜榨汁液、2%黄酒溶液,将所配置的去腥剂浸没鱼片。
一种鮟鱇鱼片的制作方法,所述保鲜剂由以下成分组成:生蒜末15份、食用醋10份、壳聚糖1.5份、植酸6份、绿茶粉2份、柠檬酸2份、橄榄油维生素C1份,黄酒65份,所述配置的保鲜剂浸没鱼片。
一种鮟鱇鱼片的制作方法,所述烘干是把摆鱼片的尼龙网片放置在特制的小车上推入烘道中烘干,烘道温度应控制在42℃,最高不超过45℃,直至含水份在21%之间,烘干结束后测定水份是否符合标准。
一种鮟鱇鱼片的制作方法,所述包装袋内含有抗菌剂。
一种鮟鱇鱼片的制作方法,所述包装袋采用低密度聚乙烯材料吹塑而成,抗菌剂在低密度聚乙烯材料浓度为1.5%。
一种鮟鱇鱼片的制作方法,抗菌剂由以下成分及重量份组成:丙二醇单β-羟基羧酸酯0.08、纳米银4份、纳米锌4份、维生素E1份、硅藻土5份。
一种鮟鱇鱼片的制作方法,杀菌分有二次杀菌,分为高温杀菌和紫外线杀菌。
一种鮟鱇鱼片的制作方法,高温杀菌按杀菌公式:15分钟-30分钟-15分钟/121度进行杀菌,紫外线杀菌按利用波长260nm的紫外线照射。
实施例3
一种鮟鱇鱼片的制作方法,盐渍渗透:将漂洗干净的鱼片过磅,把称好的调味料倒入鱼片中,并小心搅拌均匀,放置渗透1-1.5小时,期间每15分钟用手搅拌一次。如夏天室内温度太高时应在室内放冰块降温。
所述调味料为辣椒粉1-5份、胡椒粉1-5份、海鲜酱8-10份、酱油1-2份,白醋1-2份、盐5-10份、味精5-10份混合搅拌制成。
以上所述仅为本发明的较佳实施例,凡依本发明申请专利范围所做的均等变化与修饰,皆应属本发明的涵盖范围。
Claims (10)
1.一种鮟鱇鱼片的制作方法,其特征在于:所述制作方法的步骤包括:原料预处理、漂洗、去腥、盐渍渗透、保鲜、摆片、烘干、揭片、烘烤、轧片和整形、包装。
2.根据权利要求1所述的一种鮟鱇鱼片的制作方法,其特征在于:所述制作方法的具体步骤如下:
(1)原料预处理:选用鲜度好、个体大的鮟鱇鱼作原料(个体小、有异味或受机械损伤的应予剔除),先以清水冲洗干净,然后在流水中将两片鱼肉沿脊骨两侧一刀剖下,尽量减少脊骨上鱼肉,剖面要求平整,在将鱼肉中的鱼刺剔除,再将剔除鱼刺后的鮟鱇鱼切片;
(2)漂洗: 将处理后的原料置于漂洗槽中,先用5℃-10℃以下的凉水进行漂洗15min-20min捞起,凉水漂洗后的鱼肉再用0.05%-0.1%的淡食盐水进行瞬间洗浸,漂洗后进行脱水;
(3)去腥:将漂洗完成后的鱼片在去腥液中浸泡10-15min;
(4)盐渍渗透:将漂洗干净的鱼片过磅,把称好的调味料倒入鱼片中,并小心搅拌均匀,放置渗透1-1.5小时,期间每15分钟用手搅拌一次;
(5)保鲜:将盐渍渗透完的鱼片放入保鲜剂中浸泡,浸泡完成后在冷风干燥;
(6)摆片:经保鲜后的鱼片,在尼龙网片上摆片,一般情况下两片鱼片拼成一片,片小也可数片拼成一片,拼完后鱼片平整,无明显拼缝,呈树叶状;
(7)烘干:将摆完片的尼龙网放入烘道内烘干;
(8)揭片:烘干的鱼片用手工从网片上揭下,揭片时注意尽可能保持鱼片的完整,不要揭破,以免影响鱼片质量和规格,将揭下的鱼片暂时放置在防潮的容器里,需要长期贮存鱼片应包装好后在冷库中存放,一般不要超过半年时间;
(9)烘烤:将鱼片在清水中浸润1min-2min后常温放置5min-10min,再把鱼片放40-50℃的链式烤箱内烘烤至水分含量为20-22%,在将鱼片放入170℃-180℃的链式烤箱内烘烤3min-4min;
(10)轧片和整形:将烘烤完毕的鱼片放入碾片机和整形机中轧片和整形;
(11)包装: 进行排气,然后利用真空包装机封口,装袋封口后要尽快杀菌,杀菌规格为15-25分钟。
3.根据权利要求2所述的一种鮟鱇鱼片的制作方法,其特征在于:
所述去腥剂由以下成分组成:1-1.5%NaHCO3、0.5-1%维生素E、30-40%乙醇、0.3-0.5%NaCl、1%-2%生姜榨汁液、1%-2%黄酒溶液,将所配置的去腥剂浸没鱼片。
4.根据权利要求2所述的一种鮟鱇鱼片的制作方法,其特征在于:
所述保鲜剂由以下成分组成:生蒜末10-15份、食用醋8-10份、壳聚糖1-1.5份、植酸5-6份、绿茶粉1-2份、柠檬酸1-2份、橄榄油维生素C0.5-1份,黄酒60-65份,所述配置的保鲜剂浸没鱼片。
5.根据权利要求2所述的一种鮟鱇鱼片的制作方法,其特征在于:
所述烘干是把摆鱼片的尼龙网片放置在特制的小车上推入烘道中烘干,烘道温度应控制在40-42℃,最高不超过45℃,直至含水份在18%-21%之间,烘干结束后测定水份是否符合标准。
6.根据权利要求2所述的一种鮟鱇鱼片的制作方法,其特征在于:
所述包装袋内含有抗菌剂。
7.根据权利要求6所述的一种鮟鱇鱼片的制作方法,其特征在于:
所述包装袋采用低密度聚乙烯材料吹塑而成,抗菌剂在低密度聚乙烯材料浓度为1-1.5%。
8.根据权利要求6所述的一种鮟鱇鱼片的制作方法,其特征在于:抗菌剂由以下成分及重量份组成:丙二醇单β-羟基羧酸酯0.01-0.08、纳米银2-4份、纳米锌2-4份、维生素E0.5-1份、硅藻土4-5份。
9.根据权利要求2所述的一种鮟鱇鱼片的制作方法,其特征在于:杀菌分有二次杀菌,分为高温杀菌和紫外线杀菌。
10.根据权利要求9所述的一种鮟鱇鱼片的制作方法,其特征在于:高温杀菌按杀菌公式:15分钟-30分钟-15分钟/121度进行杀菌,紫外线杀菌按利用波长260nm的紫外线照射。
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