CN108651897A - A kind of puffing fishes dried meat is dry and preparation method thereof - Google Patents
A kind of puffing fishes dried meat is dry and preparation method thereof Download PDFInfo
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- CN108651897A CN108651897A CN201810463117.1A CN201810463117A CN108651897A CN 108651897 A CN108651897 A CN 108651897A CN 201810463117 A CN201810463117 A CN 201810463117A CN 108651897 A CN108651897 A CN 108651897A
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- 235000019688 fish Nutrition 0.000 title claims abstract description 138
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 137
- 230000001007 puffing effect Effects 0.000 title claims abstract description 62
- 235000015177 dried meat Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 238000009835 boiling Methods 0.000 claims abstract description 29
- 238000001816 cooling Methods 0.000 claims abstract description 17
- 238000000465 moulding Methods 0.000 claims abstract description 13
- 238000012856 packing Methods 0.000 claims abstract description 13
- 238000004140 cleaning Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 40
- 240000004922 Vigna radiata Species 0.000 claims description 18
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 18
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 18
- 235000005747 Carum carvi Nutrition 0.000 claims description 17
- 240000000467 Carum carvi Species 0.000 claims description 17
- 244000246386 Mentha pulegium Species 0.000 claims description 16
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 16
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 16
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 16
- 235000001050 hortel pimenta Nutrition 0.000 claims description 16
- 241000628997 Flos Species 0.000 claims description 15
- 235000005979 Citrus limon Nutrition 0.000 claims description 12
- 244000131522 Citrus pyriformis Species 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 12
- 230000000694 effects Effects 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 108090000526 Papain Proteins 0.000 claims description 5
- 239000004365 Protease Substances 0.000 claims description 5
- 239000008280 blood Substances 0.000 claims description 5
- 210000004369 blood Anatomy 0.000 claims description 5
- 210000000988 bone and bone Anatomy 0.000 claims description 5
- 239000008157 edible vegetable oil Substances 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 229940055729 papain Drugs 0.000 claims description 5
- 235000019834 papain Nutrition 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 2
- 239000002245 particle Substances 0.000 claims description 2
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 108090000790 Enzymes Proteins 0.000 description 7
- 102000004190 Enzymes Human genes 0.000 description 7
- 229940088598 enzyme Drugs 0.000 description 7
- 108010070551 Meat Proteins Proteins 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 230000011382 collagen catabolic process Effects 0.000 description 4
- 229920001184 polypeptide Polymers 0.000 description 4
- 102000004196 processed proteins & peptides Human genes 0.000 description 4
- 108090000765 processed proteins & peptides Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 150000003384 small molecules Chemical class 0.000 description 4
- 102000006395 Globulins Human genes 0.000 description 3
- 108010044091 Globulins Proteins 0.000 description 3
- 240000002853 Nelumbo nucifera Species 0.000 description 3
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 3
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 206010019345 Heat stroke Diseases 0.000 description 2
- 206010068319 Oropharyngeal pain Diseases 0.000 description 2
- 201000007100 Pharyngitis Diseases 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 208000007180 Sunstroke Diseases 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 108010043137 Actomyosin Proteins 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 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 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
- 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
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
-
- 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
Abstract
The present invention relates to food processing fields, and in particular to a kind of puffing fishes dried meat is dry and preparation method thereof, which is characterized in that includes the following steps：1. cleaning, 2. digest, 3. boiling, 4. squeezes, it is 5. puffing, it 6. seasons, 7. molding and 8. cooling packing；Wherein step 5. it is puffing be pressure be 0.8 0.9Mpa, temperature be 110 120 DEG C of progress it is puffing；The fish dried meat of the present invention is dry, and flesh of fish volume significantly increases, crispy in taste, is conducive to absorption of human body.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of puffing fishes dried meat is dry and preparation method thereof.
Background technology
It is a kind of traditional food that the flesh of fish obtains after overbaking that fish dried meat is dry, and current production is mostly the fish of normal pressing operation
Dried meat, it is partially hard, and crunchy sensation is insufficient.
Invention content
The present invention provides that a kind of puffing fishes dried meat is dry and preparation method thereof, and fish dried meat of the invention is dry, and flesh of fish volume significantly increases,
Crispy in taste is conducive to absorption of human body.
A kind of preparation method that puffing fishes dried meat is dry, includes the following steps：
1. cleaning, 2. digest, 3. boiling, 4. squeezes, it is 5. puffing, it 6. seasons, is 7. molded 8. cooling packing；Wherein step is 5.
It is puffing be pressure be 0.8-0.9Mpa, temperature be 110-120 DEG C of progress it is puffing.
Further, it includes being scaled, decaptitating, being truncated to fish, removed internal organ and bone that 1. step, which is cleaned, then by the flesh of fish
It is placed in clear water and impregnates and rinse, remove the trace of blood inside impurity and the flesh of fish.
Further, when 2. step digests, the 100-120 kilograms of water and unit of activity is added to be by every 50-60 kilograms of flesh of fish
15-20 grams of the papain of 100000U/g stirs 20-30 minutes, and the temperature of the water is 25-30 DEG C；It is sufficiently stirred leaching
Bubble digests fish meat protein.Enzymolysis at the polypeptide even amino acid of small molecule, simplifies actomyosin and collagen degradation
Protein structure makes to be easy to digest and assimilate after human body is edible.
Further, 3. boiling is step：It will pick up and drain away the water from water through the flesh of fish of step 2., later in water temperature
To carry out boiling in 95-100 DEG C of water, until fish body is all well-done.Extra enzyme is allowed to lose vigor at high temperature simultaneously.
Further, step 4. squeeze including will through step, 3. well-done flesh of fish block is put into wheel press and suppresses, straight meat
Loosely without particle.
Further, the step is 5. puffing includes the following steps：It is in temperature by the flesh of fish 4. squeezed by step
Then 55-60 DEG C of prebake 2-2.5 hours is put into the flesh of fish through prebake until being 20-25% the water content of the flesh of fish
It is puffing equipped in the Bulking tank of the pneumatic operated valve of vacuum, being carried out to pressurized, heated in Bulking tank outside high pressure in connection tank and tank, it is arranged
Pressure is 0.8-0.9Mpa, and temperature is 110-120 DEG C；
When puffing, when temperature reaches 100 DEG C or more, pneumatic operated valve opened, makes to tend to vacuum in tank, then keeps true in tank
Dummy status and to Bulking tank continuous heating 50-70 minutes until the flesh of fish is in drying regime in tank body.
When puffing, as temperature gradually rises, when temperature reaches 100 DEG C or more, the body surface of the flesh of fish and internal moisture content
It can escape and vaporize, form certain pressure in tank, when material moisture content is controlled out 5%~8% or so, pressure reaches in tank body
At this moment 0.8~1.25Mpa throws open tank body pneumatic operated valve, be at this moment changed into vacuum suddenly by high-temperature high-pressure state in tank body
Then state keeps vacuum state and to Bulking tank continuous heating 50-70 minute until the flesh of fish is in drying regime in tank body.In gas
Dynamic butterfly valve opens its structure in instantaneous pressure change vacuum process and changes, 1.5-2.5 times of flesh of fish enlarged volume, and in vacuum shape
It is maintained under state.
Further, 6. step seasons as the flesh of fish, seasoning and the edible oil after step is 5. puffing are put into stirring
Machine is stirred uniformly；7. step is shaped to that dried fish floss is pressed to form sheet with molding machine.
Further, further include the marinated stage between 1. cleaning and 2. digesting, the marinated stage includes by the flesh of fish
It is uniformly mixed, and places 20-30 minutes with caraway, peppermint and lemon juice, then remove caraway and peppermint, according to every 50-60
5-10 grams of caraway, 5-10 grams of peppermint and 5-10 grams of lemon juice is added in kilogram flesh of fish.
Caraway is added, peppermint and lemon juice can not only remove the fishy smell of the flesh of fish, and make the flesh of fish have unique fragrance and
Mouthfeel, and it is dry to eat the fish dried meat, not will produce greasy, have the effect of relieving sore-throat stomach invigorating when edible.
Further, further include mung bean is impregnated, coarse crushing and boiling, then by after step 3. boiling the flesh of fish and boiling
4. well-done mung bean mixing, is squeezed later, 5. puffing, is 6. seasoned, 7. molding and 8. cooling packing, the mung bean and fish
The mass ratio of meat is 2-5:1.
Dried fish floss rich in taste of the present invention can not only be made using this step, it is not only crisp, but also just melt in the mouth.The perfume (or spice) of mung bean and peppermint
Gas and effect, which are combined, can generate appetite, and it is edible when can be clearing heat and detoxicating, sunstroke prevention appetizing.
Cooling packing includes being placed in 6. puffing fish pours into cooler pan through step chilling room and being cooled to room temperature, then
Cooling dried fish floss is sent into make-up room and is packaged into finished product.Chilling room dehumidifier controls humidity 40 hereinafter, temperature control is 25
Below degree.
A kind of puffing fishes dried meat is dry, is prepared by the method.
The prior art before relatively, the invention has the advantages that：
1, fish dried meat of the invention is dry, and flesh of fish volume significantly increases, crispy in taste, is conducive to absorption of human body.
2, the fishy smell of the flesh of fish can not only be removed by caraway, peppermint and lemon juice being added, and the flesh of fish is made to have unique fragrance
And mouthfeel, and the dried fish floss is eaten, and it will not be greasy, the effect of relieving sore-throat stomach invigorating when eating.
3, mung bean is added, dried fish floss rich in taste of the present invention, not only crisp but also just melt in the mouth can not only be made.When mung bean and peppermint
Fragrance and effect, which are combined, can make one to generate appetite, and it is edible when can be clearing heat and detoxicating, sunstroke prevention appetizing.
Specific implementation mode
The present invention is expanded on further With reference to embodiment, but is not only limited only to following embodiment,
Any improvement or replacement of every principle according to the present invention, should all be within protection scope of the present invention.
Embodiment 1
A kind of preparation method that puffing fishes dried meat is dry, includes the following steps：
1. cleaning, 2. digest, 3. boiling, 4. squeezes, it is 5. puffing：It is 0.8Mpa in pressure, temperature is that 110 DEG C of progress are swollen
Change, 6. seasons, 7. molding and 8. cooling packing.
1. step is cleaned including scaling, decaptitating, truncating, removing internal organ and bone, then the flesh of fish is placed in clear water and impregnates, float
It washes, removes the trace of blood inside the flesh of fish.
When step digests 2., add 120 kilograms of water and unit of activity for the Papain of 100000U/g by every 50 kilograms of flesh of fish
15 grams of enzyme stirs 20 minutes, and the temperature of the water is 25 DEG C；It is sufficiently stirred immersion, digests fish meat protein.Enzymolysis moves flesh
At the polypeptide even amino acid of small molecule, simplifying protein structure makes to be easy to disappear after human body is edible for globulin and collagen degradation
Change and absorbs.
3. boiling is step：It will pick up and drain away the water from water through the flesh of fish of step 2., be later 95 DEG C of water in water temperature
Middle carry out boiling, until fish body is all well-done.Extra enzyme is allowed to lose vigor at high temperature simultaneously.
Step 4. squeeze including will through step, 3. well-done flesh of fish block is put into wheel press and suppresses, straight dried meat floss dissipate without
Grain.
The step is 5. puffing to be included the following steps：In temperature it is 58 DEG C of prebakes by the flesh of fish 4. squeezed by step
2.3 hours, until being 20-25% the water content of the flesh of fish, then the flesh of fish through prebake is put into and is equipped with height in connection tank
Puffing to pressurized, heated progress in Bulking tank in the Bulking tank of the pneumatic operated valve of pressure and the outer vacuum of tank, setting pressure is 0.8Mpa, temperature
Degree is 115 DEG C；
When puffing, when temperature reaches 100 DEG C or more, pneumatic operated valve opened, makes to tend to vacuum in tank, then keeps true in tank
Dummy status and to Bulking tank continuous heating 50 minutes until the flesh of fish is in drying regime in tank body.
Continuous heating is using the jet chimney continuous heating accessed in puffing tank.
Its structure changes under vacuum conditions, 1.5 times of flesh of fish enlarged volume.
6. step seasons is stirred for the flesh of fish, seasoning and the edible oil after step is 5. puffing are put into blender
Uniformly；7. step is shaped to that dried fish floss is pressed to form sheet with molding machine.
Further include the marinated stage between 1. cleaning and 2. digesting, the marinated stage includes by the flesh of fish and caraway, thin
Lotus and lemon juice are uniformly mixed, and are placed 20 minutes, then remove caraway and peppermint, and 5 grams are added according to every 50 kilograms of flesh of fish
Caraway, 5 grams of peppermints and 5 grams of lemon juices.The present embodiment can not also include marinated step.
Before 4. step squeezes, first mix the mung bean being cooked with the flesh of fish after step 3. boiling, then again into
Row squeezes, and the mass ratio of the mung bean and the flesh of fish is 2-5:1；The mung bean is to pass through impregnate, is thick successively using dry mung bean
What crushing and boiling were cooked.The present embodiment can not also include the step.
Cooling packing includes being placed in 6. puffing fish pours into cooler pan through step chilling room and being cooled to room temperature, then
Cooling dried fish floss is sent into make-up room and is packaged into finished product.Chilling room dehumidifier controls humidity 40 hereinafter, temperature control is 25
Below degree.
Embodiment 2
A kind of preparation method that puffing fishes dried meat is dry, includes the following steps：
1. cleaning, 2. digest, 3. boiling, 4. squeezes, it is 5. puffing：It is 0.9Mpa in pressure, temperature is that 120 DEG C of progress are swollen
Change, 6. seasons, 7. molding and 8. cooling packing.
1. step is cleaned including scaling, decaptitating, truncating, removing internal organ and bone, then the flesh of fish is placed in clear water and impregnates, float
It washes, removes the trace of blood inside the flesh of fish.
When step digests 2., add double centner water and unit of activity for the Papain of 100000U/g by every 60 kilograms of flesh of fish
20 grams of enzyme stirs 30 minutes, and the temperature of the water is 30 DEG C；It is sufficiently stirred immersion, digests fish meat protein.Enzymolysis moves flesh
At the polypeptide even amino acid of small molecule, simplifying protein structure makes to be easy to disappear after human body is edible for globulin and collagen degradation
Change and absorbs.
3. boiling is step：It will pick up and drain away the water from water through the flesh of fish of step 2., be later 100 DEG C of water in water temperature
Middle carry out boiling, until fish body is all well-done.Extra enzyme is allowed to lose vigor at high temperature simultaneously.
Step 4. squeeze including will through step, 3. well-done flesh of fish block is put into wheel press and suppresses, straight dried meat floss dissipate without
Grain.
The step is 5. puffing to be included the following steps：In temperature it is 60 DEG C of prebakes by the flesh of fish 4. squeezed by step
2 hours, until being 20-25% the water content of the flesh of fish, then the flesh of fish through prebake is put into and is equipped with high pressure in connection tank
With outside tank in the Bulking tank of the pneumatic operated valve of vacuum, pressurized, heated in Bulking tank is carried out puffing, setting pressure is 0.9Mpa, temperature
It is 110 DEG C；
When puffing, when temperature reaches 100 DEG C or more, pneumatic operated valve opened, makes to tend to vacuum in tank, then keeps true in tank
Dummy status and to Bulking tank continuous heating 60 minutes until the flesh of fish is in drying regime in tank body.
Continuous heating is using the jet chimney continuous heating accessed in puffing tank.
Its structure changes under vacuum conditions, 2.5 times of flesh of fish enlarged volume.
6. step seasons is stirred for the flesh of fish, seasoning and the edible oil after step is 5. puffing are put into blender
Uniformly；7. step is shaped to that dried fish floss is pressed to form sheet with molding machine.
Further include the marinated stage between 1. cleaning and 2. digesting, the marinated stage includes by the flesh of fish and caraway, thin
Lotus and lemon juice are uniformly mixed, and are placed 20-30 minutes, are then removed caraway and peppermint, are added according to every 60 kilograms of flesh of fish
10 grams of caraways, 10 grams of peppermints and 10 grams of lemon juices.
Further include mung bean is impregnated, coarse crushing and boiling, then by well-done green of the flesh of fish and the boiling after step 3. boiling
Beans mix, and are 4. squeezed later, 5. puffing, 6. season, 7. molding and 8. cooling packing, the quality of the mung bean and the flesh of fish
Than being 5:1.
Cooling packing includes being placed in 6. puffing fish pours into cooler pan through step chilling room and being cooled to room temperature, then
Cooling dried fish floss is sent into make-up room and is packaged into finished product.Chilling room dehumidifier controls humidity 40 hereinafter, temperature control is 25
Below degree.
Embodiment 3
A kind of preparation method that puffing fishes dried meat is dry, includes the following steps：
1. cleaning, 2. digest, 3. boiling, 4. squeezes, it is 5. puffing：It is 0.85Mpa in pressure, temperature is that 115 DEG C of progress are swollen
Change, 6. seasons, 7. molding and 8. cooling packing.
1. step is cleaned including scaling, decaptitating, truncating, removing internal organ and bone, then the flesh of fish is placed in clear water and impregnates, float
It washes, removes the trace of blood inside the flesh of fish.
When step digests 2., add 110 kilograms of water and unit of activity for the Papain of 100000U/g by every 55 kilograms of flesh of fish
18 grams of enzyme stirs 25 minutes, and the temperature of the water is 28 DEG C；It is sufficiently stirred immersion, digests fish meat protein.Enzymolysis moves flesh
At the polypeptide even amino acid of small molecule, simplifying protein structure makes to be easy to disappear after human body is edible for globulin and collagen degradation
Change and absorbs.
3. boiling is step：It will pick up and drain away the water from water through the flesh of fish of step 2., be later 100 DEG C of water in water temperature
Middle carry out boiling, until fish body is all well-done.Extra enzyme is allowed to lose vigor at high temperature simultaneously.
Step 4. squeeze including will through step, 3. well-done flesh of fish block is put into wheel press and suppresses, straight dried meat floss dissipate without
Grain.
The step is 5. puffing to be included the following steps：In temperature it is 55 DEG C of prebakes by the flesh of fish 4. squeezed by step
2.5 hours, until being 20-25% the water content of the flesh of fish, then the flesh of fish through prebake is put into and is equipped with height in connection tank
Puffing to pressurized, heated progress in Bulking tank in the Bulking tank of the pneumatic operated valve of pressure and the outer vacuum of tank, setting pressure is 0.8Mpa, temperature
Degree is 120 DEG C；
When puffing, when temperature reaches 100 DEG C or more, pneumatic operated valve opened, makes to tend to vacuum in tank, then keeps true in tank
Dummy status and to Bulking tank continuous heating 70 minutes until the flesh of fish is in drying regime in tank body.
Continuous heating is using the jet chimney continuous heating accessed in puffing tank.
Its structure changes under vacuum conditions, 2 times of flesh of fish enlarged volume.
6. step seasons is stirred for the flesh of fish, seasoning and the edible oil after step is 5. puffing are put into blender
Uniformly；7. step is shaped to that dried fish floss is pressed to form sheet with molding machine.
Further include the marinated stage between 1. cleaning and 2. digesting, the marinated stage includes by the flesh of fish and caraway, thin
Lotus and lemon juice are uniformly mixed, and are placed 20-30 minutes, then remove caraway and peppermint, and 8 are added according to every 55 kilograms of flesh of fish
Gram caraway, 8 grams of peppermints and 8 grams of lemon juices.
Further include mung bean is impregnated, coarse crushing and boiling, then by well-done green of the flesh of fish and the boiling after step 3. boiling
Beans mix, and are 4. squeezed later, 5. puffing, 6. season, 7. molding and 8. cooling packing, the quality of the mung bean and the flesh of fish
Than being 4:1.
Cooling packing includes being placed in 6. puffing fish pours into cooler pan through step chilling room and being cooled to room temperature, then
Cooling dried fish floss is sent into make-up room and is packaged into finished product.Chilling room dehumidifier controls humidity 40 hereinafter, temperature control is 25
Below degree.
Claims (10)
1. a kind of dry preparation method of puffing fishes dried meat, which is characterized in that include the following steps：
1. cleaning, 2. digest, 3. boiling, 4. squeezes, it is 5. puffing, it 6. seasons, 7. molding and 8. cooling packing；Wherein step is 5. swollen
It is 0.8-0.9Mpa that change, which is in pressure, and temperature is that 110-120 DEG C of progress is puffing.
2. a kind of dry preparation method of puffing fishes dried meat according to claim 1, which is characterized in that
1. it includes being scaled, decaptitating, being truncated to fish, removed internal organ and bone that step is cleaned, and then the flesh of fish is placed in clear water and is soaked
Bubble and rinsing, remove the trace of blood inside impurity and the flesh of fish.
3. a kind of dry preparation method of puffing fishes dried meat according to claim 1, which is characterized in that when step digests 2., press
Add 100-120 kilograms of water and unit of activity for 15-20 grams of the papain of 100000U/g per the 50-60 kilograms of flesh of fish, stirring
20-30 minutes, the temperature of the water was 25-30 DEG C.
4. a kind of dry preparation method of puffing fishes dried meat according to claim 1, which is characterized in that 3. boiling is step：It will
The flesh of fish 2. digested through step is picked up and is drained away the water from water, carries out boiling in water temperature is 95-100 DEG C of water later, until
Fish body is all well-done.
5. a kind of dry preparation method of puffing fishes dried meat according to claim 1, which is characterized in that 4. it includes inciting somebody to action that step squeezes
Through step, 3. well-done flesh of fish block is put into wheel press and is suppressed, until the flesh of fish is loosely without particle.
6. a kind of dry preparation method of puffing fishes dried meat according to claim 1, which is characterized in that the step is 5. puffing
Include the following steps：In temperature it is 55-60 DEG C of prebake 2-2.5 hours by the flesh of fish 4. squeezed by step, until the flesh of fish
Water content is 20-25%, and the flesh of fish through prebake is then put into the pneumatic operated valve equipped with vacuum outside high pressure in connection tank and tank
Bulking tank in, in Bulking tank pressurize, heat carry out it is puffing, setting pressure be 0.8-0.9Mpa, temperature be 110-120 DEG C；
When puffing, when temperature reaches 100 DEG C or more, pneumatic operated valve opened, makes to tend to vacuum in tank, then keep vacuum shape in tank
State and to Bulking tank continuous heating 50-70 minutes until the flesh of fish is in drying regime in tank body.
7. a kind of dry preparation method of puffing fishes dried meat according to claim 1, which is characterized in that
6. step seasons is stirred for the flesh of fish, seasoning and the edible oil after step is 5. puffing are put into blender
It is even；7. step is shaped to that dried fish floss is pressed to form sheet with molding machine.
8. a kind of dry preparation method of puffing fishes dried meat according to claim 1, which is characterized in that digest in 1. cleaning and 2.
Between further include the marinated stage, the marinated stage includes that the flesh of fish and caraway, peppermint and lemon juice are uniformly mixed, and are placed
20-30 minutes, then caraway and peppermint are removed, according to every 50-60 kilograms of flesh of fish be added 5-10 grams of caraway, 5-10 grams of peppermint and
5-10 grams of lemon juice.
9. a kind of dry preparation method of puffing fishes dried meat according to claim 1, which is characterized in that 4. squeezed carrying out step
Before, first cooked mung bean is mixed with the flesh of fish after step 3. boiling, is then squeezed again, the mung bean and the flesh of fish
Mass ratio is 2-5:1；The mung bean is cooked by immersion, coarse crushing and boiling successively using dry mung bean.
10. a kind of puffing fishes dried meat is dry, it is characterised in that：It is prepared by the method described in any one of claim 1-9.
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