CN108185328A - 一种冰鲜鱼的加工方法 - Google Patents
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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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- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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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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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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Abstract
本发明公开了一种冰鲜鱼的加工方法,首先选择健康安全的活鱼,先暂养吐腥,然后捞出放血、去除鱼鳞,开背、除去鱼鳃、内脏、牙齿、黑膜,漂洗、背部划刀,浸泡漂洗,腌制,装袋,速冻,检验合格后装箱,冷藏即可。本发明方法操作工艺简单,加工出的冰鲜鱼外观鱼形完整,保质期长,解冻后可以直接烹饪,不需要清洗,烹饪时只需要放入少量或者不放任何其它调味香料,就可以烹饪出的味道鲜美的美味鱼,简化了烧鱼的工序,特别适应了快节奏的现代人的消费需求。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种冰鲜鱼的加工方法。
背景技术
鱼是进补的良好水产食品,不仅味道鲜美,而且还有保健功效。鱼的蛋白质含量为猪肉的两倍,且属于优质蛋白,人体吸收率高,约有87~98%都会被人体吸收。鱼中富含丰富的硫胺素、核黄素、尼克酸、维生素D和一定量的钙、磷、铁等矿物质。鱼肉中脂肪含量虽低,但其中的脂肪酸被证实有降糖、护心和防癌作用。鱼肉中的维生素D、钙、磷等能有效地预防骨质疏松症。此外,鱼油还含有丰富的维生素A及D,特别是鱼的肝脏含量最多。鱼类也含有水溶性的维生素B6、B12、烟碱酸及生物素。鱼类还含有矿物质,最值得一提的是丁香鱼或沙丁鱼等,若带骨一起吃,是很好的钙质来源;海水鱼则含有丰富的碘;其它如磷、铜、镁、钾、铁等,也都可以在吃鱼时摄取到。DHA是促进脑力的关键元素。
鱼的营养虽然丰富,但是鱼加工起来比较费事,对于快节奏的现代上班族来说,平时很少有时间做鱼吃,研究出一种加工起来比较方便的鱼制品,非常具有市场前景。
发明内容
本发明所要解决的技术问题是鱼的营养虽然丰富,但对于快节奏的现代上班族来说,鱼加工起来需耗时费力,目的在于提供一种冰鲜鱼的加工方法,本发明方法操作工艺简单,加工出的冰鲜鱼外观鱼形完整,保质期长,解冻后可以直接烹饪,不需要清洗,烹饪时只需要放入少量或者不放任何其它调味香料,就可以烹饪出的味道鲜美的美味鱼,简化了烧鱼的工序,特别适应了快节奏的现代人的消费需求。
本发明通过下述技术方案实现:
一种冰鲜鱼的加工方法。包括以下步骤:
步骤1,将活鱼放入暂养池,用水温15℃±2℃的循环水暂养半天吐尽泥腥味,暂养密度不超过60条/m2;
步骤2,将所述步骤1暂养后的鱼捞出,在鱼头两腮软韧带处血管密集部位切刀放血,并置于放血池进行自由游动直至血流干净鱼肉洁白为止;
步骤3,将血流干净的鱼捞出,除尽鱼鳞;
步骤4,将除净鱼鳞的鱼体沿脊背切开;开背时,由离尾部2~3cm切入,沿脊骨处一刀切至头部切断大骨完成开背;
步骤5,将开背后的鱼去掉内脏、鱼腮、牙齿和黑膜,用流动的水冲洗净血水,并洗净鱼表面上的粘液,保留鱼泡;
步骤6,在鱼脊骨离尾部2~3cm处和鱼头处各砍一刀、且保障刀口处鱼脊骨相连;在鱼头腮壳处、鱼头与鱼身相连处对应各砍一刀,保证鱼身展开平整,在展开的鱼的背上左右两边各划三条柳叶小花刀,深度为1.0~1.5cm;
步骤7,将划过小花刀的带有血迹的鱼放入8℃±2℃冰水中侵泡并彻底漂清血迹,然后再放入浸泡液中浸泡;
步骤8,将浸泡后的鱼捞出放入腌制容器中,按比例添加腌制料进行滚揉腌制;
步骤9,对腌制好的鱼按要求进行质量检验;
步骤10,将所述步骤9检验合格的鱼依次经包装和速冻处理,最后置于冷库中存储。
优选地,所述步骤2中,在室温16℃±2℃、水温15℃±2℃的放血池中进行30min自由游动,同时向所述放血池中进行充氧操作。具体地,在放血池中通过管道向水底打氧,管道上均匀分布小孔以便氧气均匀输送至放血池底。
优选地,所述步骤3中,在室温16℃±2℃条件下进行去鱼鳞操作。
优选地,所述步骤6中,所述的三条柳叶小花刀的具体位置为:鱼背上部鱼排部位划一刀,深度1.3~1.5cm;鱼背中部划一刀,深度1.2~1.5cm;鱼背下部鱼尾部划一刀,深度1.0~1.3cm。
优选地,所述步骤7中,放入温度为8℃±2℃的浸泡液中浸泡85~95min。
优选地,所述浸泡液的原料组合按重量份计包括:无磷保水剂3~5份、食盐3~5份、茶多酚0.5~0.8份、柠檬酸1~2份、水100份。具体地,无磷保水剂为碳酸钠、碳酸氢钠、柠檬酸钾和的混合物海藻糖)。
优选地,所述步骤8中,腌制时间在88~92min,温度控制在8℃~10℃。
优选地,所述腌制料的原料组成按重量份计包括:大白葱12~13份、姜10~11份、洋葱4.2~4.3份、干花椒2.4~2.6份、胡椒粉1.2~1.3份、二锅头10~11份、水620~630份、香菜4.2~4.3份、干辣椒2.4~2.6份、西芹4.2~4.3份、大蒜1.2~1.3份;按照鱼与腌制料的质量比为1000:(674~675)的比例添加腌制。具体地采用56度二锅头。
优选地,所述步骤9中,鱼的净重要求为:鮰鱼净重:1.6~2斤,草鱼净重:1.9~2.4斤,清江鱼净重:1.75~1.9斤、1.9~2.5斤。
优选地,所述步骤10中,将所述步骤9检验合格的按每袋/条规格以完全展开平整状态装入食品级PE复合袋内,然后经金属探测仪进行重金属含量检测,将检测合格的包装产品放入冷库中在-35℃温度条件下速冻,包冰率为6%±1%;速冻好的包装产品置于冷库中储藏。
本发明与现有技术相比,具有如下的优点和有益效果本发明一种冰鲜鱼的加工方法,
本发明提供了一种冰鲜鱼的加工方法,本发明方法操作工艺简单,加工出的冰鲜鱼外观鱼形完整,保质期长,解冻后可以直接烹饪,不需要清洗,烹饪时只需要放入少量或者不放任何其它调味香料,就可以烹饪出的味道鲜美的美味鱼,简化了烧鱼的工序,特别适应了快节奏的现代人的消费需求。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚明白,下面结合实施例,对本发明作进一步的详细说明,本发明的示意性实施方式及其说明仅用于解释本发明,并不作为对本发明的限定。
实施例
本发明提供了一种冰鲜鱼的加工方法,具体步骤为:
步骤1,选择符合养殖环境条件和规格符合要求的生猛活清江鱼放入暂养池,用水温15℃±2℃的循环水暂养半天吐尽泥腥味,暂养密度不超过60条/m2;
步骤2,将所述步骤1暂养后的鱼捞出,在鱼头两腮软韧带处血管密集部位深切入一刀放血,在室温16℃±2℃、水温15℃±2℃的放血池中进行30min自由游动,同时向所述放血池中进行充氧操作,直至血流干净鱼肉洁白为止;
步骤3,将血流干净的鱼捞出,在室温16℃±2℃下,用去鳞器刷尽鱼鳞,除鳞时要求保证鱼皮完整无破皮损伤现象;
步骤4,将除净鱼鳞的鱼体沿脊背切开;开背时,由离尾部2~3cm切入,沿脊骨处一刀切至头部切断大骨完成开背,不能切到鱼腹,尾部改刀开口处呈剪刀尾形,开背时,不能切破鱼胆,尽量一刀完成不要补刀;
步骤5,将开背后的鱼去掉内脏、鱼腮、牙齿和黑膜,用流动的水冲洗净血水,并洗净鱼表面上的粘液,保留鱼泡;
步骤6,在鱼脊骨离尾部2~3cm处和鱼头处各轻砍一刀并不能砍断,然后用刀片出鱼脊骨并且和鱼肉相连不分开;在鱼头腮壳处、鱼头与鱼身相连处对应各砍一刀,保证鱼身展开平整,在展开的鱼的背上左右两边各划三条柳叶小花刀,深度为1.0~1.5cm;所述三条柳叶小花刀的具体位置为:鱼背上部鱼排部位划一刀,深度1.3~1.5cm;鱼背中部划一刀,深度1.2~1.5cm;鱼背下部鱼尾部划一刀,深度1.0~1.3cm。
步骤7,将划过小花刀的带有血迹的鱼放入8℃±2℃冰水中侵泡并彻底漂清血迹,然后再放入温度为8℃±2℃的浸泡液中浸泡85~95min;
所述浸泡液的原料组合按重量份计包括:无磷保水剂3~5份、食盐3~5份、茶多酚0.5~0.8份、柠檬酸1~2份、水100份;
步骤8,将浸泡后的鱼捞出放入腌制容器中,按比例添加腌制料进行滚揉腌制,腌制时间在88~92min,温度控制在8℃~10℃;
所述腌制料的原料组成按每160斤鱼肉添加下列重量的腌制料:大白葱1000g、姜840g、洋葱340g、干花椒200g、胡椒粉100g、二锅头840g、水50kg、香菜340g、干辣椒节200g、西芹340g、大蒜140g,先将上述腌制料粉碎混合再添加到鱼肉中进行滚揉腌制;
步骤9,对腌制好的鱼按要求进行质量检验,将残次鱼、鱼体红色较深、含杂质、腌制后肉质发生变化、带苦胆味的鱼去除,不同种类的鱼的重量标准要求不同;鱼的净重要求为:鮰鱼净重:1.6~2斤,草鱼净重:1.9~2.4斤,清江鱼净重:1.75~1.9斤、1.9~2.5斤。外形感官要求:鱼体需保持完整有头、有尾,无大面积污血状,无发黑发绿现象;
步骤10,所述步骤9检验合格的按每袋装一条鱼规格以完全展开平整状态装入食品级PE复合袋内,然后经金属探测仪进行重金属含量检测,将检测合格的包装产品放入冷库中在-35℃温度条件下速冻,包冰率为6%±1%;速冻好的包装产品放入包装箱内存储在冷库中即可。
感官评价:味道鲜美,无鱼腥味,口感较为清香,无杂质,无不良气味,无霉斑白膜;
指标和微生物指标如表1和表2所示:
表1理化指标
项目 | 单位 | 指标 |
总砷(As) | mg/Kg | ≤0.2 |
铅(Pb) | mg/Kg | ≤0.6 |
亚硝酸盐(NaNO2) | mg/Kg | ≤11 |
项目 | 单位 | 指标 |
大肠杆菌 | MPN/100g | ≤12 |
致病菌 | - | 未检出 |
以上所述的具体实施方式,对本发明的目的、技术方案和有益效果进行了进一步详细说明,所应理解的是,以上所述仅为本发明的具体实施方式而已,并不用于限定本发明的保护范围,凡在本发明的精神和原则之内,所做的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (10)
1.一种冰鲜鱼的加工方法,其特征在于,包括以下步骤:
步骤1,将活鱼放入暂养池,用水温15℃±2℃的循环水暂养半天吐尽泥腥味,暂养密度不超过60条/m2;
步骤2,将所述步骤1暂养后的鱼捞出,在鱼头两腮软韧带处血管密集部位切刀放血,并置于放血池进行自由游动直至血流干净鱼肉洁白为止;
步骤3,将血流干净的鱼捞出,除尽鱼鳞;
步骤4,将除净鱼鳞的鱼体沿脊背切开;开背时,由离尾部2~3cm切入,沿脊骨处一刀切至头部切断大骨完成开背;
步骤5,将开背后的鱼去掉内脏、鱼腮、牙齿和黑膜,用流动的水冲洗净血水,并洗净鱼表面上的粘液,保留鱼泡;
步骤6,在鱼脊骨离尾部2~3cm处和鱼头处各砍一刀、且保障刀口处鱼脊骨相连;在鱼头腮壳处、鱼头与鱼身相连处对应各砍一刀,保证鱼身展开平整,在展开的鱼的背上左右两边各划三条柳叶小花刀,深度为1.0~1.5cm;
步骤7,将划过小花刀的带有血迹的鱼放入8℃±2℃冰水中侵泡并彻底漂清血迹,然后再放入浸泡液中浸泡;
步骤8,将浸泡后的鱼捞出放入腌制容器中,按比例添加腌制料进行滚揉腌制;
步骤9,对腌制好的鱼按要求进行质量检验;
步骤10,将所述步骤9检验合格的鱼依次经包装和速冻处理,最后置于冷库中存储。
2.根据权利要求1所述的一种冰鲜鱼的加工方法,其特征在于,所述步骤2中,在室温16℃±2℃、水温15℃±2℃的放血池中进行30min自由游动,同时向所述放血池中进行充氧操作。
3.根据权利要求1所述的一种冰鲜鱼的加工方法,其特征在于,所述步骤3中,在室温16℃±2℃条件下进行去鱼鳞操作。
4.根据权利要求1所述的一种冰鲜鱼的加工方法,其特征在于,所述步骤6中,所述的三条柳叶小花刀的具体位置为:鱼背上部鱼排部位划一刀,深度1.3~1.5cm;鱼背中部划一刀,深度1.2~1.5cm;鱼背下部鱼尾部划一刀,深度1.0~1.3cm。
5.根据权利要求1所述的一种冰鲜鱼的加工方法,其特征在于,所述步骤7中,放入温度为8℃±2℃的浸泡液中浸泡85~95min。
6.根据权利要求1所述的一种冰鲜鱼的加工方法,其特征在于,所述浸泡液的原料组合按重量份计包括:无磷保水剂3~5份、食盐3~5份、茶多酚0.5~0.8份、柠檬酸1~2份、水100份。
7.根据权利要求1所述的一种冰鲜鱼的加工方法,其特征在于,所述步骤8中,腌制时间在88~92min,温度控制在8℃~10℃。
8.根据权利要求1所述的一种冰鲜鱼的加工方法,其特征在于,所述腌制料的原料组成按重量份计包括:大白葱12~13份、姜10~11份、洋葱4.2~4.3份、干花椒2.4~2.6份、胡椒粉1.2~1.3份、二锅头10~11份、水620~630份、香菜4.2~4.3份、干辣椒2.4~2.6份、西芹4.2~4.3份、大蒜1.2~1.3份;按照鱼与腌制料的质量比为1000:(674~675)的比例添加腌制。
9.根据权利要求1所述的一种冰鲜鱼的加工方法,其特征在于,所述步骤9中,鱼的净重要求为:鮰鱼净重:1.6~2斤,草鱼净重:1.9~2.4斤,清江鱼净重:1.75~1.9斤、1.9~2.5斤。
10.根据权利要求1所述的一种冰鲜鱼的加工方法,其特征在于,所述步骤10中,将所述步骤9检验合格的按每袋/条规格以完全展开平整状态装入食品级PE复合袋内,然后经金属探测仪进行重金属含量检测,将检测合格的包装产品放入冷库中在-35℃温度条件下速冻,包冰率为6%±1%;速冻好的包装产品置于冷库中储藏。
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Application publication date: 20180622 |