CN108125157A - Determine the processing technology of salt mackerel piece - Google Patents
Determine the processing technology of salt mackerel piece Download PDFInfo
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- CN108125157A CN108125157A CN201711392186.XA CN201711392186A CN108125157A CN 108125157 A CN108125157 A CN 108125157A CN 201711392186 A CN201711392186 A CN 201711392186A CN 108125157 A CN108125157 A CN 108125157A
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- 241000269821 Scombridae Species 0.000 title claims abstract description 34
- 235000020640 mackerel Nutrition 0.000 title claims abstract description 34
- 150000003839 salts Chemical class 0.000 title claims abstract description 18
- 238000005516 engineering process Methods 0.000 title claims abstract description 9
- 235000019688 fish Nutrition 0.000 claims abstract description 95
- 241000251468 Actinopterygii Species 0.000 claims abstract description 86
- 235000013372 meat Nutrition 0.000 claims abstract description 19
- 238000007689 inspection Methods 0.000 claims abstract description 17
- 239000002184 metal Substances 0.000 claims abstract description 16
- 229910052751 metal Inorganic materials 0.000 claims abstract description 16
- 238000012856 packing Methods 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000004140 cleaning Methods 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000007789 sealing Methods 0.000 claims abstract description 8
- 238000003860 storage Methods 0.000 claims abstract description 8
- 238000001514 detection method Methods 0.000 claims abstract description 7
- 238000005057 refrigeration Methods 0.000 claims abstract description 4
- 238000005406 washing Methods 0.000 claims abstract description 4
- 239000008280 blood Substances 0.000 claims description 13
- 210000004369 blood Anatomy 0.000 claims description 13
- 235000012149 noodles Nutrition 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 11
- 210000001835 viscera Anatomy 0.000 claims description 11
- 238000010257 thawing Methods 0.000 claims description 7
- 210000001015 abdomen Anatomy 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 239000012267 brine Substances 0.000 claims description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 4
- 210000000683 abdominal cavity Anatomy 0.000 claims description 3
- 239000002390 adhesive tape Substances 0.000 claims description 3
- 238000005452 bending Methods 0.000 claims description 3
- 235000021323 fish oil Nutrition 0.000 claims description 3
- 210000000936 intestine Anatomy 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 abstract description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 2
- 230000000717 retained effect Effects 0.000 abstract description 2
- 239000011780 sodium chloride Substances 0.000 abstract description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 5
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 description 4
- 229960005135 eicosapentaenoic acid Drugs 0.000 description 4
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 description 4
- 235000020673 eicosapentaenoic acid Nutrition 0.000 description 4
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 4
- 239000010931 gold Substances 0.000 description 4
- 229910052737 gold Inorganic materials 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000035945 sensitivity Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000005374 Poisoning Diseases 0.000 description 1
- 241000736084 Scomber japonicus Species 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 208000024780 Urticaria Diseases 0.000 description 1
- 230000003187 abdominal effect Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001336 alkenes Chemical class 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036760 body temperature Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 239000003026 cod liver oil Substances 0.000 description 1
- 235000012716 cod liver oil Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- JRZJOMJEPLMPRA-UHFFFAOYSA-N olefin Natural products CCCCCCCC=C JRZJOMJEPLMPRA-UHFFFAOYSA-N 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000002356 single layer Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 235000015193 tomato juice Nutrition 0.000 description 1
- 235000015961 tonic Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 229960000716 tonics Drugs 0.000 description 1
- 201000008827 tuberculosis Diseases 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Marine Sciences & Fisheries (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of processing technologys for determining salt mackerel piece, include the following steps：Raw material is checked and accepted；Raw material outbound；It thaws, classification；Decaptitating；Scribing line；It goes dirty；Hacking, finishing；It examines；Wash fish；It is examined after washing fish；Classification；Determine salt；Cleaning, control water；Freeze；Inspection product；Classification；Metering；Metal detection；Vanning, multiple title, joint sealing；Bagging, packing；Case is examined；Storage refrigeration.The mackerel meat that the present invention handles well by using saline sook, mackerel meat is inhibited bacteria, ensure the quality of the flesh of fish, and by quick-frozen, and it is always held at below 18 DEG C of temperature, it is ensured that the freshness of mackerel meat, and the nutriment of mackerel flesh can be retained as far as possible, consumer is allowd to have mackerel meat whenever and wherever possible, promotes consumption.
Description
Technical field
The present invention relates to field of food, specifically a kind of processing technology for determining salt mackerel piece.
Background technology
Mackerel at the middle and upper levels economic fish one of important for China.The nutritive value of mackerel is very high, is a kind of depth by vast
The favorite food fish of the masses.According to surveying and determination, per hectogram edible part containing 21.4 grams of protein .4 grams of lipase 37,20 milligrams of calcium, phosphorus 226
Milligram, 2.0 milligrams of iron, 0.03 milligram of thiamine, 0.29 milligram of riboflavin, 9.7 milligrams of niacin.Mackerel is in addition to for eating raw, also
Tomato juice canned fish and spiced canned fish etc. can be processed, can also refine artificial butter and cod-liver oil respectively.According to the relevant information, chub mackerel
The higher substance of nutritive value there are two types of also containing in fish body：One kind is eicosapentaenoic acid (EPA), and another kind is 22 carbon six
Olefin(e) acid (DHA), both substances content in mackerel lipid are higher.It is tested according to Japanese relevant department, EPA content reaches 8%~
10%, and the content of DHA is height compared with EPA.
Mackerel flesh is used as medicine, sweet in flavor and neutral in nature, there is the work(of strengthening by means of tonics, for treat Chronic gastrointestinal diseases, tuberculosis damage,
Neurasthenia etc..
But mackerel is had to eat fresh, and once damp proof insulation (death time was more than 2 days), excessive group can be generated in fish body
Amine is knitted, food poisoning can be caused.Poisoning symptom：After food in 30min to 3h, there is drunk reaction, the heart in face and upper part of the body flush
Throb with fear, have a headache or occur nettle rash, but body temperature is normal, without under rushing down, abdominal pain performance.
And for mackerel it is fresh-keeping be mackerel processing in a technological difficulties, how by the method for technique for mackerel
Carry out fresh-keeping well so that the flesh of fish of mackerel retains original nutriment and mouthfeel, and cause later stage mackerel it is edible more
For safety.
Furthermore due to the limitation in the mackerel place of production, the consumer in not all area can taste the deliciousness of mackerel.
And traditional cold chain form carries out the mode of strange land sale, one side cost is high, on the other hand since the fish after freezing is being thawed
Progress cleaning operation is very big for the destruction of meat again afterwards, and operation is not only troublesome, and mouthfeel is also greatly reduced when edible.
Invention content
In view of the above deficiencies, the purpose of the present invention is to provide a kind of processing technologys for determining salt mackerel piece, pass through this
The method of invention so that mackerel can extend storage life, and the meat of mackerel can retain the nutriment of script and eat
When mouthfeel.
To achieve the above object, technical program of the present invention lies in：A kind of processing technology for determining salt mackerel piece, including as follows
Step：
1st, raw material is checked and accepted：Fish body surface is glossy, and freezing hardness is good, and raw material body surface is without xanthochromia, without air-dried, corruption, smell
For normal fishiness, free from extraneous odour stink, Packing Sound is without being stained；Below -18 DEG C of center temperature of fish；
2nd, raw material outbound：Product from storehouse is taken out, pays attention to gently removing and put down gently, it is bad caused by avoiding collision；
3rd, it thaws, be classified：The fish melted is successively first picked processing by the method for taking defrosting of turn-taking since periphery, with
Keep the greater homogeneity to thaw；
4th, decaptitating：According to client and specification requirement, using the fish gill cover as object of reference, from being cut or with fish at 1cm before the fish gill cover
Eye is object of reference, is cut after flake 1cm；
5th, it crosses：It draws since the discharge port in fish belly portion, draws a straight line by two abdomeinal fins between two cheek lids；The fish of bending
Fish body is divided by the symmetrical straight line in both sides with curve；It is subject to the depth of the flesh of fish；
6th, it goes dirty：Internal organs is gone to be inserted into above the spur of fish head incision, internal organs is gone to stretch into fish belly 6-8cm depths, by internal organ
It takes out, fish is then put into basket；
7th, hacking, finishing：Fish placed during hacking smooth, fish is facing away from oneself, and fish maw skin is outwardly；Under first free fin
Knife；The vertical fish of knife is directly drawn, and then promotes knife in a manner of piece, firmly uniformly and pushes down steck during propulsion；The fillet meat outputed
There is an apparent CENTER CREASE LINE on face；Flesh noodles is placed on upward on hacking plate；When opening second by the fillet with steck towards
Under, it is also carried out by this method, the steck cut is thin；Tail is wide to require more than 1cm；Fillet are laid flat when repairing fish it is whole, flesh noodles upward, with
The mode of piece modifies Backstab；Fillet after finishing want flesh noodles to be put into basket upwards；
8th, it examines：Check whether the fillet after finishing are barbed, and it is clean whether the dirty fish blood fish oil of fish is scraped；Whether cut front
Together；Check whether fillet are put neatly；Fillet flesh noodles after inspection is upward；
9th, fish is washed：It washes before fish and first adjusts the size of tap, avoid flow is excessive from breaking up the flesh of fish, then by fillet
The extravasated blood in abdominal cavity cleans up；
10th, it is examined after washing fish：Special messenger examines and washes movement pattern of fish condition, and removing with intestines head, front fish blood is clean；Then Dan Mei
It is placed on electronic scale and is sorted；
11st, it is classified：It is classified as requested, individually storage is used for processing determining product salt；
12nd, determine salt：It is placed in 20% brine and impregnates 15 minutes after fillet cleaning；Finished product salinity requires 1.5-1.9%, often
Water of 5 replacements；
13rd, it cleans, control water：It will determine the fillet after salt to clean, the water surface must not have fillet surface, by remained on surface
Viscous meat, black film, extravasated blood, viscous thorn clean up；It is placed on after cleaning on tiltedly control water frame and controls water；
14th, freeze：It is placed on mono-frozen machine and is freezed after fillet cleaning, product freezes rear finished product central temperature requirement
Machine can be gone out below -18 DEG C, frozen between -30-35 DEG C of mono-frozen machine to 45-60 minutes；
15th, product are examined：Go out single piece of inspection after machine, examine and whether be stained with foreign matter on fillet, trim meat mincing, the wide requirement of tail
More than 1cm, choosing for shape difference；
16th, it is classified：Certified products after inspection product are placed on electronic scale and are classified, are chosen out-of-spec；
17th, it measures：It checks piece number and measures；
18th, metal detection：Qualified finished product after inspection product is crossed into metal detector by basket, it is ensured that each basket can be transferred through metal
Survey meter；
19th, vanning, multiple title, joint sealing：Vanning before first by inner bag be sleeved on packing case then head case outwardly, case want
It is placed on electronic scale after smooth, vanning and claims to examine weight again whether in claimed range；Packing case is labelled, joint sealing；
20th, bagging, packing：One of adhesive tape is sealed after housing-case outer bag, outer bag doubling, is made a call to for two casees a bundle, is packaged three
I-shaped；
21st, case is examined：Finished product after packing is placed in the strip of metal detector, it is ensured that every can be transferred through metal detection
Instrument；
22nd, storage refrigeration：Packaged product is put into -18 DEG C of freezer and is stored.
The beneficial effects of the present invention are：The mackerel meat that the present invention handles well by using saline sook so that mackerel meat can
To inhibit bacteria, it is ensured that the quality of the flesh of fish, and by quick-frozen, and be always held at below -18 DEG C of temperature, it is ensured that mackerel meat
Freshness, and the nutriment of mackerel flesh can be retained as far as possible so that consumer can have mackerel meat whenever and wherever possible,
Promote consumption.
Specific embodiment
With reference to specific embodiment, the present invention will be further described.
A kind of processing technology for determining salt mackerel piece, includes the following steps：
1st, raw material is checked and accepted：Fish body surface is glossy, and freezing hardness is good, and raw material body surface is without xanthochromia, without air-dried, corruption, smell
For normal fishiness, free from extraneous odour stink, Packing Sound is without being stained；Below -18 DEG C of center temperature of fish.In addition, it is also necessary to check
Testimonial material, import fishing card, official of importer sanitary certificate, importer's certifcate of china origin, imported goods quarantine inspection.
2nd, raw material outbound：Product from storehouse is taken out, pays attention to gently removing and put down gently, it is bad caused by avoiding collision.Pay attention to root
The time of defrosting is adjusted according to environment temperature and hacking speed.
3rd, it thaws, be classified：The fish melted is successively first picked processing by the method for taking defrosting of turn-taking since periphery, with
Keep the greater homogeneity to thaw.It cannot firmly be broken during defrosting；Half thaws, and product temperature is controlled at -5 DEG C to -2 DEG C.Thaw too big, internal organ
It melts and be easy to cause internal organ pollution.
4th, decaptitating：According to client and specification requirement, using the fish gill cover as object of reference, from being cut or with fish at 1cm before the fish gill cover
Eye is object of reference, is cut after flake 1cm.Notch is straight, and section is complete, the state of no tear.Product temperature is controlled at -5 DEG C to -2 DEG C.
5th, it crosses：It draws since the discharge port in fish belly portion, draws a straight line by two abdomeinal fins between two cheek lids；The fish of bending
Fish body is divided by the symmetrical straight line in both sides with curve；It is subject to the depth of the flesh of fish.It crosses according to the natural shape of fish, it is impossible to
It draws tiltedly or draws and is inclined.
6th, it goes dirty：Internal organs is gone to be inserted into above the spur of fish head incision, internal organs is gone to stretch into fish belly 6-8cm depths, by internal organ
It takes out, fish is then put into basket.It must remove, not there is residual；The gill cover, fish body meat are not injured.It prevents from excessively thawing, avoid
The dirty dye of fish.Product temperature control is best at -5 DEG C to -2 DEG C.
7th, hacking, finishing：Fish placed during hacking smooth, fish is facing away from oneself, and fish maw skin is outwardly；Under first free fin
Knife；The vertical fish of knife is directly drawn, and then promotes knife in a manner of piece, firmly uniformly and pushes down steck during propulsion；The fillet meat outputed
There is an apparent CENTER CREASE LINE on face；Flesh noodles is placed on upward on hacking plate；When opening second by the fillet with steck towards
Under, it is also carried out by this method, the steck cut is thin；Tail is wide to require more than 1cm；Fillet are laid flat when repairing fish it is whole, flesh noodles upward, with
The mode of piece modifies Backstab；Fillet after finishing want flesh noodles to be put into basket upwards.Fillet after finishing it is neat be placed in fillet
In basket, every basket must not exceed 7, be spread in a single layer；Offal (steck, dirty) cannot be placed on the chopping board of hacking, to be directly placed into
In inferior horn magazine；The raw material of deformation is careful hacking shaping, it is impossible to hard to break the fiber for destroying the flesh of fish.
8th, it examines：Check whether the fillet after finishing are barbed, and it is clean whether the dirty fish blood fish oil of fish is scraped；Whether cut front
Together；Check whether fillet are put neatly；Fillet flesh noodles after inspection is upward.It corrects in time and modifies excessive or excessively inclined finishing side
Method to the flesh of fish face out-of-flatness after finishing and has the trace cut to timely feedback.
9th, fish is washed：It washes before fish and first adjusts the size of tap, avoid flow is excessive from breaking up the flesh of fish, then by fillet
The extravasated blood in abdominal cavity cleans up.Notice that the fish blood of abdominal vascular has to clean up during cleaning.
10th, it is examined after washing fish：Special messenger examines and washes movement pattern of fish condition, and removing with intestines head, front fish blood is clean；Then Dan Mei
It is placed on electronic scale and is sorted.Inspection situation is timely feedbacked into a upper process, classification is accurate.
11st, it is classified：It is classified as requested, individually storage is used for processing determining product salt.Classification is accurate, and classification uses
Electronic scale often to remove the peel.
12nd, determine salt：It is placed in 20% brine and impregnates 15 minutes after fillet cleaning；Finished product salinity requires 1.5-1.9%, often
Water of 5 replacements.It is processed in strict accordance with technological requirement.Brine temp is maintained at 10 DEG C or so.
13rd, it cleans, control water：It will determine the fillet after salt to clean, the water surface must not have fillet surface, by remained on surface
Viscous meat, black film, extravasated blood, viscous thorn clean up；It is placed on after cleaning on tiltedly control water frame and controls water.Notice that the fillet in basket must individual layer pendulum
Put neat, when cleaning not shake firmly, it is ensured that cleaning reaches optimum efficiency.
14th, freeze：It is placed on mono-frozen machine and is freezed after fillet cleaning, product freezes rear finished product central temperature requirement
Machine can be gone out below -18 DEG C, frozen between -30-35 DEG C of mono-frozen machine to 45-60 minutes.It is required that surface upward, is made into oneself of fillet
Right shape.
15th, product are examined：Go out single piece of inspection after machine, examine and whether be stained with foreign matter on fillet, trim meat mincing, the wide requirement of tail
More than 1cm, choosing for shape difference.Underproof product is individually stored during inspection product.
16th, it is classified：Certified products after inspection product are placed on electronic scale and are classified, are chosen out-of-spec.Classification is accurate, point
The electronic scale that grade uses will be removed the peel often.
17th, it measures：It checks piece number and measures.Metering is accurate.
18th, metal detection：Qualified finished product after inspection product is crossed into metal detector by basket, it is ensured that each basket can be transferred through metal
Survey meter.Every bag of product one by one visit excessively by gold, the sensitivity that test gold is visited per half an hour, it is desirable that and Fe ∮≤1.5mm, Sus ∮≤
2.5mm。Non-Fe∮≤2.5mm。
19th, vanning, multiple title, joint sealing：Vanning before first by inner bag be sleeved on packing case then head case outwardly, case want
It is placed on electronic scale after smooth, vanning and claims to examine weight again whether in claimed range；Packing case is labelled, joint sealing.Dress
Case is smooth, and upward, joint sealing is tight for the one side of tape label.
20th, bagging, packing：One of adhesive tape is sealed after housing-case outer bag, outer bag doubling, is made a call to for two casees a bundle, is packaged three
I-shaped.It is elastic suitable to be packaged.
21st, case is examined：Finished product after packing is placed in the strip of metal detector, it is ensured that every can be transferred through metal detection
Instrument.Per case product, gold is visited excessively one by one, the sensitivity that test gold is visited per half an hour, it is desirable that Fe ∮≤4.0mm, Sus ∮≤4.0mm.
NonFe∮≤4.0mm。
22nd, storage refrigeration：Packaged product is put into -18 DEG C of freezer and is stored.To enter in time it is cold, to prevent product because
White phenomenon is returned caused by rising again；Finished product is placed on chock, is not in direct contact with metope.
The mackerel piece freezing that the present invention obtains is suitable, and hardness is good, and -18 DEG C of central temperature is hereinafter, fresh no corruption, smell
Normal free from extraneous odour.Finished product is without fracture, air-dried and oxidative phenomena, without dun ash or yellow etc., surface free from admixture.It is existing without frost is returned in case
As.Vacuum is good (no discounting, gas leak phenomenon).
Claims (1)
1. a kind of processing technology for determining salt mackerel piece, it is characterised in that：Include the following steps：
1st, raw material is checked and accepted：Fish body surface is glossy, and freezing hardness is good, and raw material body surface is without xanthochromia, and without air-dried, corruption, smell is just
Normal fishiness, free from extraneous odour stink, Packing Sound is without being stained；Below -18 DEG C of center temperature of fish；
2nd, raw material outbound：Product from storehouse is taken out, pays attention to gently removing and put down gently, it is bad caused by avoiding collision；
3rd, it thaws, be classified：The fish melted is successively first picked processing by the method for taking defrosting of turn-taking since periphery, to keep
The greater homogeneity of defrosting；
4th, decaptitating：According to client and specification requirement, using the fish gill cover as object of reference, from cut at 1cm before the fish gill cover or using flake as
Object of reference is cut after flake 1cm；
5th, it crosses：It draws since the discharge port in fish belly portion, draws a straight line by two abdomeinal fins between two cheek lids；The fish of bending is with song
Fish body is divided into the symmetrical straight line in both sides by line；It is subject to the depth of the flesh of fish；
6th, it goes dirty：Internal organs is gone to be inserted into above the spur of fish head incision, internal organs is gone to stretch into fish belly 6-8cm depths, internal organ are taken out,
Then fish is put into basket；
7th, hacking, finishing：Fish placed during hacking smooth, fish is facing away from oneself, and fish maw skin is outwardly；It is cut from first free fin；
The vertical fish of knife is directly drawn, and then promotes knife in a manner of piece, firmly uniformly and pushes down steck during propulsion；On the fillet flesh noodles outputed
There is an apparent CENTER CREASE LINE；Flesh noodles is placed on upward on hacking plate；When opening second by the fillet with steck downwards,
It is carried out by this method, the steck cut is thin；Tail is wide to require more than 1cm；Fillet are laid flat when repairing fish it is whole, flesh noodles upward, with piece
Mode modifies Backstab；Fillet after finishing want flesh noodles to be put into basket upwards；
8th, it examines：Check whether the fillet after finishing are barbed, and it is clean whether the dirty fish blood fish oil of fish is scraped；Whether front trims；Inspection
Look into whether fillet are put neatly；Fillet flesh noodles after inspection is upward；
9th, fish is washed：It washes before fish and first adjusts the size of tap, avoid flow is excessive from breaking up the flesh of fish, then by fillet abdominal cavity
Extravasated blood clean up；
10th, it is examined after washing fish：Special messenger examines and washes movement pattern of fish condition, and removing with intestines head, front fish blood is clean；Then Dan Mei is placed on
It is sorted on electronic scale；
11st, it is classified：It is classified as requested, individually storage is used for processing determining product salt；
12nd, determine salt：It is placed in 20% brine and impregnates 15 minutes after fillet cleaning；Finished product salinity require 1.5-1.9%, every 5 times
Replace a water；
13rd, it cleans, control water：It will determine the fillet after salt to clean, the water surface must not have fillet surface, by the viscous of remained on surface
Meat, black film, extravasated blood, viscous thorn clean up；It is placed on after cleaning on tiltedly control water frame and controls water；
14th, freeze：It is placed on mono-frozen machine and is freezed after fillet cleaning, product freezes rear finished product central temperature and requires -18
Machine can be gone out below DEG C, frozen between -30-35 DEG C of mono-frozen machine to 45-60 minutes；
15th, product are examined：Go out single piece of inspection after machine, examine and whether be stained with foreign matter on fillet, meat mincing are trimmed, tail it is wide require 1cm with
On, choosing for shape difference；
16th, it is classified：Certified products after inspection product are placed on electronic scale and are classified, are chosen out-of-spec；
17th, it measures：It checks piece number and measures；
18th, metal detection：Qualified finished product after inspection product is crossed into metal detector by basket, it is ensured that each basket can be transferred through metal detection
Instrument；
19th, vanning, multiple title, joint sealing：Vanning before first by inner bag be sleeved on packing case then head case outwardly, case it is smooth,
It is placed on after vanning on electronic scale and claims to examine weight again whether in claimed range；Packing case is labelled, joint sealing；
20th, bagging, packing：One of adhesive tape is sealed after housing-case outer bag, outer bag doubling, is made a call to for two casees a bundle, is packaged three " work " words
Shape；
21st, case is examined：Finished product after packing is placed in the strip of metal detector, it is ensured that every can be transferred through metal detector；
22nd, storage refrigeration：Packaged product is put into -18 DEG C of freezer and is stored.
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|---|---|---|---|
| CN201711392186.XA CN108125157A (en) | 2017-12-21 | 2017-12-21 | Determine the processing technology of salt mackerel piece |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549493A (en) * | 2013-09-27 | 2014-02-05 | 恒茂实业集团有限公司 | Making method for quick-frozen seasoned sliced Pneumatophorus japonicus food |
| CN105614508A (en) * | 2014-10-27 | 2016-06-01 | 吕艳 | Seasoning pneumatophorus japonicus slice food production method |
| CN106418287A (en) * | 2016-10-13 | 2017-02-22 | 青岛益和兴食品有限公司 | Flavored instant mackerel slice and processing technique thereof |
-
2017
- 2017-12-21 CN CN201711392186.XA patent/CN108125157A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549493A (en) * | 2013-09-27 | 2014-02-05 | 恒茂实业集团有限公司 | Making method for quick-frozen seasoned sliced Pneumatophorus japonicus food |
| CN105614508A (en) * | 2014-10-27 | 2016-06-01 | 吕艳 | Seasoning pneumatophorus japonicus slice food production method |
| CN106418287A (en) * | 2016-10-13 | 2017-02-22 | 青岛益和兴食品有限公司 | Flavored instant mackerel slice and processing technique thereof |
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Application publication date: 20180608 |