CN108157843A - 一种腌制罗非鱼包装加工方法 - Google Patents
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- 241000861914 Plecoglossus altivelis Species 0.000 claims abstract description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 5
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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
- A23B4/03—Drying; Subsequent reconstitution
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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
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
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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
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
- A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
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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
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- 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
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Abstract
本发明公开一种腌制罗非鱼包装加工方法,包括如下步骤:(1)选用新鲜罗非鱼或冰鲜罗非鱼,经去鳞、剖取内脏和鱼鳃,清洗、沥干水分后,采用鱼重量10%~15%的海盐腌制;(2)腌制后的鱼用清水冲洗,使含盐率为质量分数3%~7%;(3)整鱼或切块,晒干或烘干至含水率为质量分数35%~45%的半干状态;(4)调味,之后先以蒸煮袋真空包装,再高温反压杀菌,即制得即食梅香鱼。本发明的优点为:制成的即食发酵鱼制品开袋即食,风味浓郁,口感结实;避免使用食品添加剂,且制品可在常温下保存6个月;由于采用低盐腌制,大为缩短了发酵时间;杀菌前先进行干燥脱水,有利于减少高温杀菌对鱼肉质构的破坏。
Description
技术领域
本发明涉及水产品加工技术,尤其是一种特色腌制罗非鱼包装加工方法。
背景技术
梅(酶)香鱼是广东、福建等气温较高地区的一种盐渍自然发酵鱼制品。在腌制过程中,利用鱼体自身酶类的自溶作用和微生物在食盐抑制下的部分分解作用,使蛋白质等分解为氨基酸类呈味物质,最终成为具有所谓特殊酶香气味的制品。传统的梅香鱼基于保藏目的多采用重盐(用盐量30%)腌制,食用前通常需要复水脱盐,考虑到消费者趋向低盐和方便即食的需求,低盐化、即食化产品逐渐引起重视。低盐腌制可以缩短发酵时间,但需要结合干燥、包装、杀菌技术达到保藏目的。
发明内容
本发明的目的在于解决上述技术存在的缺陷,提供一种低盐腌制梅香鱼并将其加工成软包装即食制品的方法。
本发明的目的通过以下技术方案实现:
发明即食梅香鱼的工艺流程如下:低盐腌制——清洗(脱盐)——晒干或烘干——真空包装、高温反压杀菌。
具体加工方法如下:
(1)选用新鲜罗非鱼或冰鲜罗非鱼,经去鳞、剖取内脏和鱼鳃,清洗、沥干水分后,采用鱼重量10%~15%的海盐腌制;
(2)腌制后样品用清水冲洗鱼体表面污物,使含盐率为质量分数3%~7%;
(3)整鱼或切块,晒干或烘干至含水率为质量分数35%~45%的半干状态;
(4)调味,之后先以蒸煮袋(带铝箔或不带铝箔)真空包装,再高温反压杀菌,即制得即食梅香鱼。
优选地,步骤(1)中,所述腌制是按照用盐量鱼腹∶鱼表∶其它部位=4∶5∶6的比例涂抹鱼身,处理后的鱼,常温干腌或放入恒温箱中于20℃~32℃干腌;每隔12h翻动一次,腌制3~5d。
优选地,步骤(2)中,所述冲洗后的鱼体还通过浸泡的方式进一步脱盐。具体为取一双层竹筒内筒,下层朝上将步骤(2)中所述冲洗后的鱼体和脱盐的淡盐水加入竹筒内筒下层,另取一底竹筒筒口向下恰好套盖住竹筒内筒下层筒口,之后迅速倒置使底竹筒在下,竹筒内筒完全置于底竹筒内且竹筒内筒上层筒口向上;将底竹筒竖直置于淡竹叶汤中脱盐,汤水位淹没的高度恰好位于竹筒内筒中间竹节的位置;竹筒内筒上层可添加高度数料酒,再另取一个竹筒顶盖套盖底竹筒。
15%的用盐量腌制4d后的湿基含盐率通常为10%左右,浸泡脱盐可使湿基含盐率进一步降为3%~5%;10%的用盐量腌制3d后的湿基含盐率通常为7%左右,可以选择脱盐或不脱盐。
步骤(4)中,所述调味是以葱、姜等香辛料作为调味料。
优选地,步骤(4)中,所述蒸煮袋为耐高温复合塑料或铝箔软袋。
优选地,步骤(4)中,所述高温反压杀菌条件为温度100℃~121.1℃,反压1bar~1.6bar,杀菌强度F0值≥4min。
本发明与现有技术相比具有如下优点和有益效果:
(1)结合采用低盐腌制、经脱盐脱水、调味、真空包装和高温反压杀菌方法制成的即食发酵鱼制品,开袋即食,风味浓郁,口感结实。
(2)结合干燥、包装、杀菌技术以避免使用防腐剂或保鲜剂等食品添加剂,并且制得的即食梅香鱼可在常温下保存6个月。
(3)由于采用低盐腌制,腌制时间由原来的7~10天,减少到3~5天,大为缩短了发酵的时间。
(4)直接高温杀菌会对鱼肉质构有明显破坏作用,鱼肉溃脱,汁液流失,而本发明杀菌前先进行干燥脱水,有利于减少高温杀菌对鱼肉质构的破坏。
具体实施方式
以下对本申请的优选实施例进行说明,应当理解,此处所描述的优选实施例仅用于说明和解释本申请,并不用于限定本申请。
实施例1
(1)低盐腌制
罗非鱼去鳞剖取内脏和鱼鳃,用清水清洗表面血污,沥干表面水分,称重后按用盐量15%及比例(鱼腹∶鱼表∶其它部位比例约为4∶5∶6)用海盐涂抹鱼身,处理后的鱼放入塑料容器中,盖上保鲜膜和容器盖,常温腌制。样品每隔12h翻动一次,腌制4d。
(2)脱盐
腌制后样品用清水轻轻冲洗鱼体表面脏物、再浸泡于水中进行脱盐,使湿基含盐率为5%。
(3)干制脱水
整鱼或切块,晒干或烘干至半干状态(目标湿基含水率为35%)。
(4)调味和包装
以葱和姜作为调味料,以复合蒸煮袋(带铝箔)真空包装。
(5)杀菌
采用高温反压杀菌,杀菌条件为:温度115℃,反压1.4bar,杀菌强度F0值≥4min。常温下保存期6个月。
实施例2
(1)低盐腌制
黄花鱼去鳞剖取内脏和鱼鳃,用清水清洗表面血污,沥干表面水分,称重后按用盐量15%及比例(鱼腹∶鱼表∶其它部位比例约为4∶5∶6)用海盐涂抹鱼身,处理后的鱼放入塑料容器中,盖上保鲜膜和容器盖,常温腌制。样品每隔12h翻动一次,腌制4d。
(2)脱盐
腌制后样品用清水轻轻冲洗鱼体表面脏物、再浸泡于水中进行脱盐,使湿基含盐率为5%。
(3)干制脱水
整鱼或切块,晒干或烘干至半干状态(目标湿基含水率为35%)。
(4)调味和包装
以葱和姜作为调味料,以复合蒸煮袋(带铝箔)真空包装。
(5)杀菌
采用高温反压杀菌,杀菌条件为:温度120℃,反压1.4bar,杀菌强度F0值≥4min。常温下保存期6个月。
最后应说明的是:以上仅为本申请的优选实施例而已,并不用于限制本申请,尽管参照实施例对本申请进行了详细的说明,对于本领域的技术人员来说,其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换,但是凡在本申请的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本申请的保护范围之内。
Claims (4)
1.一种腌制罗非鱼包装加工方法,其特征在于,包括如下步骤:
(1)选用新鲜罗非鱼或冰鲜罗非鱼,经去鳞、剖取内脏和鱼鳃,清洗、沥干水分后,采用鱼重量10%~15%的海盐腌制;所述腌制是按照用盐量鱼腹:鱼表:其它部位=4:5:6的比例涂抹鱼身,处理后的鱼,常温干腌或放入恒温箱中于20℃~32℃干腌;每隔12h翻动一次,腌制3~5d;
(2)腌制后样品用清水冲洗鱼体表面污物,使含盐率为质量分数3%~7%;
(3)整鱼或切块,晒干或烘干至含水率为质量分数35%~45%的半干状态;
(4)调味,之后先以蒸煮袋真空包装,再高温反压杀菌,即制得即食梅香鱼。
步骤(2)所述冲洗后的鱼体还可以通过竹筒浸泡的方式进一步脱盐。
2.根据权利要求1所述腌制罗非鱼包装加工方法,其特征在于,步骤(1)所述海鱼为新鲜或冰鲜的黄花鱼、白花鱼、红衫鱼或鳓鱼。
3.根据权利要求1所述腌制罗非鱼包装加工方法,其特征在于,步骤(4)中,所述蒸煮袋为耐高温复合塑料或铝箔软袋。
4.根据权利要求1所述腌制罗非鱼包装加工方法,其特征在于,步骤(4)中,所述高温反压杀菌条件为温度100℃~121.1℃,反压1bar~1.6bar,杀菌强度F0值≥4min。
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Cited By (2)
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CN110169548A (zh) * | 2019-05-30 | 2019-08-27 | 珠海市祺海水产科技有限公司 | 一种罗非鱼的腌制方法 |
CN111528418A (zh) * | 2020-05-29 | 2020-08-14 | 广西壮族自治区水产科学研究院 | 一种即食罗非鱼鱼皮的加工方法 |
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Cited By (2)
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CN110169548A (zh) * | 2019-05-30 | 2019-08-27 | 珠海市祺海水产科技有限公司 | 一种罗非鱼的腌制方法 |
CN111528418A (zh) * | 2020-05-29 | 2020-08-14 | 广西壮族自治区水产科学研究院 | 一种即食罗非鱼鱼皮的加工方法 |
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