CN108739968A - A kind of preparation method of dried yellow croaker - Google Patents
A kind of preparation method of dried yellow croaker Download PDFInfo
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- CN108739968A CN108739968A CN201810965353.3A CN201810965353A CN108739968A CN 108739968 A CN108739968 A CN 108739968A CN 201810965353 A CN201810965353 A CN 201810965353A CN 108739968 A CN108739968 A CN 108739968A
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- Prior art keywords
- dried
- yellow croaker
- fish
- larimichthys crocea
- cold wind
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- 241001596950 Larimichthys crocea Species 0.000 title claims abstract description 85
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 241000251468 Actinopterygii Species 0.000 claims abstract description 43
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 14
- 230000001954 sterilising effect Effects 0.000 claims description 21
- 238000004659 sterilization and disinfection Methods 0.000 claims description 21
- 238000001035 drying Methods 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 238000005554 pickling Methods 0.000 claims description 13
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- 238000004140 cleaning Methods 0.000 claims description 8
- 229920002581 Glucomannan Polymers 0.000 claims description 7
- 229920002752 Konjac Polymers 0.000 claims description 7
- 102000004882 Lipase Human genes 0.000 claims description 7
- 108090001060 Lipase Proteins 0.000 claims description 7
- 239000004367 Lipase Substances 0.000 claims description 7
- 235000019421 lipase Nutrition 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 6
- 210000001835 viscera Anatomy 0.000 claims description 6
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical class [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 5
- 230000003187 abdominal effect Effects 0.000 claims description 5
- 239000008280 blood Substances 0.000 claims description 5
- 210000004369 blood Anatomy 0.000 claims description 5
- 230000008030 elimination Effects 0.000 claims description 5
- 238000003379 elimination reaction Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 210000004400 mucous membrane Anatomy 0.000 claims description 5
- 230000011218 segmentation Effects 0.000 claims description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 5
- 241000193830 Bacillus <bacterium> Species 0.000 claims 1
- 244000025254 Cannabis sativa Species 0.000 claims 1
- 238000011010 flushing procedure Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 14
- 239000004519 grease Substances 0.000 abstract description 11
- 230000007774 longterm Effects 0.000 abstract description 5
- 238000005057 refrigeration Methods 0.000 abstract description 5
- 238000003860 storage Methods 0.000 abstract description 5
- 238000005238 degreasing Methods 0.000 description 10
- 230000008569 process Effects 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 150000003839 salts Chemical class 0.000 description 7
- 244000063299 Bacillus subtilis Species 0.000 description 6
- 235000014469 Bacillus subtilis Nutrition 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 240000004980 Rheum officinale Species 0.000 description 5
- 235000008081 Rheum officinale Nutrition 0.000 description 5
- 239000013527 degreasing agent Substances 0.000 description 4
- 238000007443 liposuction Methods 0.000 description 4
- 239000004033 plastic Substances 0.000 description 4
- 229920003023 plastic Polymers 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 125000001931 aliphatic group Chemical group 0.000 description 2
- 239000012267 brine Substances 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 229940046240 glucomannan Drugs 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000001590 oxidative effect Effects 0.000 description 2
- 239000000344 soap Substances 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000251464 Coelacanthiformes Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000276618 Perciformes Species 0.000 description 1
- 241000680171 Retropinna retropinna Species 0.000 description 1
- -1 Sodium bicarbonate triglycerides Chemical class 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004459 forage Substances 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- VIKNJXKGJWUCNN-XGXHKTLJSA-N norethisterone Chemical compound O=C1CC[C@@H]2[C@H]3CC[C@](C)([C@](CC4)(O)C#C)[C@@H]4[C@@H]3CCC2=C1 VIKNJXKGJWUCNN-XGXHKTLJSA-N 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000007127 saponification reaction Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005303 weighing Methods 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
- 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
- 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
-
- 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
-
- 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
- A23L5/276—Treatment with inorganic compounds
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides a kind of preparation method of dried yellow croaker, and, the flesh of fish preprocessed by Larimichthys crocea is perforated, ultrasonic wave auxiliary is marinated, low temperature dewatering, quantitative, vacuum packaging, is mildly sterilized up to dried yellow croaker.The method of the present invention prepare instant dried yellow croaker can also long term storage and improve product quality；The room temperature shelf-life up to 30-60 days, refrigerates 300-360 days, overcomes and is existed containing grease height using prior art processing dried yellow croaker, needs the shortcomings of refrigeration, hard texture, short mouthfeel bad time.
Description
Technical field
The invention belongs to field of processing of aquatic products, and in particular to a kind of preparation method of dried yellow croaker.
Background technology
Larimichthys crocea（Pseudosciaena crocea）Also known as yellow croaker, cucumber fish, it is Osteichthyes, Perciformes, sciaenoid
Section, yellow croaker category.Larimichthys crocea is Fresh & Tender in Texture, delicious flavour, full of nutrition, containing abundant protein, trace element, vitamin and
A variety of amino acid.Due to overfishing, lead to natural resources subject to severe risks of damage.Artificial breeding Larimichthys crocea technology is continuous in recent years
Maturation, rheum officinale fish crop increase year by year.The Larimichthys crocea that consumer eats at present is mostly cage culture, but with it is wild
Larimichthys crocea is compared, cultured large yellow croaker there is meats it is soft, taste is not delicious enough the shortcomings of, the main distinction is that its fat contains
Amount is higher, generally 20%~30%, since cultured large yellow croaker is for a long time to freeze small fish as forage feed, fat is caused to contain
Amount is high.The main unsaturated fatty acid content of fat of Larimichthys crocea is high, easily oxidative rancidity.Larimichthys crocea deep processing production is seriously affected
The development of product.
The patent of invention of application number 201210081961.0 discloses a kind of processing technology of dried yellow croaker, first
Fish is cutd open kill cleaning after be put into salt and monosodium glutamate and carry out salt marsh, then pickling bucket is placed in 10 DEG C of fresh-keeping warehouse, then step（1）
Raw material be put into pickling bucket in, often be pickled bucket in be sprinkled with one layer of pickling material, then after 12 hours salt marsh take out cleaning, finally send to
Drying chamber is baked, and is sent after the dried fish stripping and slicing after drying to refrigerating chamber low temperature and is kept in, quantitative package of weighing, deepfreeze.Application
It includes (1) cleaning that the patent of invention of number CN201710919369.6, which discloses a kind of processing technology of dried yellow croaker,；(2) intermittently salt down
System：Yellow croaker is placed in vacuum environment after vacuumizing 10~15min, be immediately placed in the curing agent in atmospheric pressure environment impregnate 20~
30min after repeating the above steps at least once, pulls yellow croaker out control water；(3) it is combined drying：First yellow croaker is dried in vacuo
It is 30~40% to water content, then it is 10~15% to carry out heated-air drying to water content；(4) it is vacuum-packed.Production process is simple
Tradition, however there are many Larimichthys crocea body fat, the grease of dried yellow croaker during the drying process can overflow surface, cause to process
Dried yellow croaker meat is soft, the shelf-life is shorter, mouthfeel is not good enough, to promote dried yellow croaker to have a greatly reduced quality as a kind of delicious food.
The patent of invention of application number CN201510438456.0 discloses a kind of new process for processing packet of dried yellow croaker（1）Yellow croaker is handled：
Choose fresh yellow croaker scale, clean after remove internal organs it is spare；（2）Auxiliary material processing：By plant ash and activated carbon according to 9：1 ratio
Mixing, and up to liposuction auxiliary material between heating the mixture to 40 ~ 50 DEG C；（3）Liposuction：By step（1）The yellow croaker handled well
It is layered on step（2）On gained liposuction auxiliary material, step is sprinkled on yellow croaker surface again after the completion of being laid with（2）Gained liposuction auxiliary material, with this
Analogize, when yellow croaker is superimposed to 5 ~ 7 layers, by the closed preservation of yellow croaker 1 ~ 2 day；Tasty, drying, vacuum packaging.Ungrease treatment is done,
But the time is very long.
The technique of Larimichthys crocea processing at present continues to use traditional technique mostly, tasty or edible salt is directly sprinkled upon production using brine
It on product, causes product is longer to be impregnated in brine, keeps product mouthfeel bad or tasty uneven, the unstable quality of product, product
Matter is poor, has been unable to meet the demand of modern consumer, does not adapt to the material characteristic of cultured large yellow croaker.
Invention content
The purpose of the present invention is to provide a kind of preparation method of dried yellow croaker, solve that product mouthfeel is bad or tasty unevenness
It is even, the problems such as the unstable quality of product, poor quality.
To achieve the above object, the present invention adopts the following technical scheme that：
A kind of preparation method of dried yellow croaker：Larimichthys crocea is preprocessed, flesh of fish perforation, ultrasonic wave auxiliary is marinated, low temperature dewatering, determines
Amount, is mildly sterilized up to product at vacuum packaging.
It is as follows：
（1）Pretreatment of raw material：Fresh and alive Larimichthys crocea is chosen, washes with water the dirt and mucous membrane on Larimichthys crocea surface, dephosphorization removes the gill etc.
After impurity elimination, with knife along abdominal incision at 2, internal organ are rejected, clean blood stains and black film, are dripped after cleaning；
（2）The flesh of fish is perforated：It is patted with needle brush and is carried on the back by fish maw and fish in flesh of fish face（Fatty high position）, uniformly prick 4-5 times it is standby
With；（With plastics perforation, pricker perforation, a kind of in laser beam perforation to Larimichthys crocea into eleven punch 11, micropore is away from for 0.05~2 milli
Rice, micropore diameter are 0.01~0.05 millimeter；）
（3）Ultrasonic wave auxiliary is marinated：The pickling liquid of fish weight 1.5~2.0%, room temperature are added in perforation treated Larimichthys crocea
Under, in tumbler, carrying out, ultrasonic power is 400~800W, and frequency is 40~50kHz, vacuum degree is 0.08~
0.09MPa, tumbler rotating speed 10-20r/min, processing drying time are 20~30min；Product and clear water rinse drained and standby；
The pickling liquid is hydrogen peroxide containing 1.0wt.%, 10 wt.% wine, 1.5 wt.% konjaku glucomannans, 3.2 wt.% carbonic acid
Hydrogen sodium, 10000U/g bacillus subtilis lipases.
（4）Segmentation drying：Cleaned rheum officinale fillet are hung on brandreth, the first stage：Cold wind temperature 10~20
DEG C, wind speed is that 0.5~1m/s cold wind is dried, and is dried 90-120min；Second stage：30~40 DEG C of cold wind temperature, wind
Speed is that 0.5~1m/s cold wind is dried, and is dried 60-90min；Second stage：50~60 DEG C of cold wind temperature, wind speed are
0.5~1m/s cold wind is dried, and 30-60min is dried, until fish body moisture is in 40-50%；
（5）Quantitative, vacuum packaging；
（6）Mild sterilization：Dried yellow croaker after vacuum packaging is sealed carries out sterilization processing, and sterilization parameter is：85-105 DEG C of sterilization
10 minutes.
The present invention has the advantages that：
（1）The fish maw and the fish back of the body that the fatty main portions of fish are patted with needle brush, increase the contact surface of degreaser and fillet, make to take off
Fat liquid is fully infiltrated into inside fish body；Ultrasonic wave has the dual characteristics of fluctuation and energy, shows as the shape of bubble in liquid medium
At with rupture be cavitation effect and adjoint energy release and generate fuel factor and promotion or accelerate some chemically react
Effect accelerates degreaser and penetrates into inside fish body, hangs drying through above-mentioned needle brush beating, degreaser, ultrasonic wave auxiliary, fish and mutually ties
It closes, synergistic effect effectively shortens degreasing time, improves degreasing efficiency；Degreasing effect is preferable, reduces the protein damage of product
It loses, degreasing rate can reach 60% or more, and Larimichthys crocea shape is complete after degreasing, still keep original color and luster and quality, closely
It is solid flexible.
（2）Degreaser is containing hydrogen peroxide, wine, konjaku glucomannan, sodium bicarbonate, bacillus subtilis lipase peroxide
Changing hydrogen, there is strong oxidizing property to destroy the protein of composition bacterium, be allowed to play bactericidal effect；Sodium bicarbonate triglycerides occurs anti-
Soluble soap salt should be generated and achieve the purpose that remove grease；The ester bond of bacillus subtilis lipase and product grease occurs
Specific reaction makes grease hydrolysis at glycerine and aliphatic acid, and with it saponification occurs for aliphatic acid under alkaline condition, and generation can
The soap salts substances of dissolubility, to achieve the purpose that degreasing；Konjaku glucomannan has adsorption function, adsorbs fishy smell substance.
（3）Fish body is patted with needle brush to be combined with tumbling, in order to pickle tasty, follow-up generation flavor and Larimichthys crocea dehydration more
Add the uniform shortening time.Dried by being segmented, temperature gradually heats, can avoid due to dehydration early period and grease excessively so that after
Phase water and grease are difficult the defect of discharge.Temperature is low, ensures while drying the short time, and can inhibit and slow down fat oxidation
Color and luster, flavor and the quality of dried yellow croaker.
（4）Mild sterilization, slowly heating protect the tender characteristic of meat quality of fish and retain the nutrition for originating in Larimichthys crocea, color and luster,
Since the hardening of tissue easily occurs in high-temperature sterilization process in dried yellow croaker, aging becomes bavin problem；Mild sterilization subtracts so that fishbone softening
Few fishbone block the throat, improves product edible safety
（5）The method of the present invention prepare instant dried yellow croaker can also long term storage and improve product quality；The room temperature shelf-life is reachable
It 30-60 days, refrigerates 300-360 days, overcomes and existed containing grease height using prior art processing dried yellow croaker, need refrigeration, quality
Firmly, the shortcomings of mouthfeel bad time is short.
（6）Degreasing rate can reach 60% or more after working process, and protein losses control below 3.0%.
Specific implementation mode
Embodiment 1
（1）Pretreatment of raw material：Fresh and alive Larimichthys crocea is chosen, washes with water the dirt and mucous membrane on Larimichthys crocea surface, dephosphorization removes the gill etc.
After impurity elimination, with knife along abdominal incision at 2, internal organ are rejected, clean blood stains and black film, are dripped after cleaning；
（2）The flesh of fish is perforated：It is patted with needle brush and is carried on the back by fish maw and fish in flesh of fish face（Fatty high position）, uniformly prick 5 times it is spare；
（With plastics perforation, pricker perforation, a kind of in laser beam perforation to Larimichthys crocea into eleven punch 11, micropore is micro- away from being 0.05~2 millimeter
Aperture is 0.01~0.05 millimeter；）
（3）Ultrasonic wave auxiliary is marinated：The pickling liquid of fish weight 2.0% is added in perforation treated Larimichthys crocea, at room temperature,
Tumbler carries out, ultrasonic power 600W, frequency 45kHz, vacuum degree 0.09MPa, tumbler rotating speed 15r/min, place
Reason drying time is 25min；Product and clear water rinse drained and standby；The pickling liquid is hydrogen peroxide containing 1.0wt.%, 10
Wt.% wine, 1.5 wt.% konjaku glucomannans, 3.2 wt.% sodium bicarbonates, 10000U/g bacillus subtilis lipases.
（4）Segmentation drying：Cleaned rheum officinale fillet are hung on brandreth, the first stage：15 DEG C of cold wind temperature, wind
Speed is that 1m/s cold wind is dried, and is dried 110min；Second stage：35 DEG C of cold wind temperature, wind speed carry out for 1m/s cold wind
It is dry, it is dried 75min；Second stage：55 DEG C of cold wind temperature, wind speed are that 1m/s cold wind is dried, and are dried
50min, until fish body moisture is 45%；
（5）Quantitative, vacuum packaging；
（6）Mild sterilization：Dried yellow croaker after vacuum packaging is sealed carries out sterilization processing, and sterilization parameter is：90 DEG C are sterilized 10 points
Clock.
This method prepare instant dried yellow croaker can also long term storage and improve product quality；The room temperature shelf-life is up to 60
It, refrigerates 360 days, overcomes and is existed containing grease height using prior art processing dried yellow croaker, needs refrigeration, hard texture, mouthfeel not
The shortcomings of good time is short.Degreasing rate can reach 75% after working process, and protein losses control below 1.0%.
Embodiment 2
（1）Pretreatment of raw material：Fresh and alive Larimichthys crocea is chosen, washes with water the dirt and mucous membrane on Larimichthys crocea surface, dephosphorization removes the gill etc.
After impurity elimination, with knife along abdominal incision at 2, internal organ are rejected, clean blood stains and black film, are dripped after cleaning；
（2）The flesh of fish is perforated：It is patted with needle brush and is carried on the back by fish maw and fish in flesh of fish face（Fatty high position）, uniformly prick 4 times it is spare；
（With plastics perforation, pricker perforation, a kind of in laser beam perforation to Larimichthys crocea into eleven punch 11, micropore is micro- away from being 0.05~2 millimeter
Aperture is 0.01~0.05 millimeter；）
（3）Ultrasonic wave auxiliary is marinated：The pickling liquid of fish weight 1.5% is added in perforation treated Larimichthys crocea, at room temperature,
Tumbler carries out, ultrasonic power 400W, frequency 40kHz, vacuum degree 0.08MPa, tumbler rotating speed 10r/min, place
Reason drying time is 20min；Product and clear water rinse drained and standby；The pickling liquid is hydrogen peroxide containing 1.0wt.%, 10
Wt.% wine, 1.5 wt.% konjaku glucomannans, 3.2 wt.% sodium bicarbonates, 10000U/g bacillus subtilis lipases.
（4）Segmentation drying：Cleaned rheum officinale fillet are hung on brandreth, the first stage：10 DEG C of cold wind temperature, wind
Speed is that 0.5m/s cold wind is dried, and is dried 90min；Second stage：30 DEG C of cold wind temperature, wind speed be 0.5m/s cold wind into
Row drying is dried 60min；Second stage：Cold wind temperature 50 C, wind speed are that 0.5m/s cold wind is dried, and are dried
30min, until fish body moisture is 40%；
（5）Quantitative, vacuum packaging；
（6）Mild sterilization：Dried yellow croaker after vacuum packaging is sealed carries out sterilization processing, and sterilization parameter is：85 DEG C are sterilized 10 points
Clock.
This method prepare instant dried yellow croaker can also long term storage and improve product quality；The room temperature shelf-life is up to 55
It, refrigerates 350 days, overcomes and is existed containing grease height using prior art processing dried yellow croaker, needs refrigeration, hard texture, mouthfeel not
The shortcomings of good time is short.Degreasing rate can reach 72% after working process, and protein losses control below 3.0%.
Embodiment 3
（1）Pretreatment of raw material：Fresh and alive Larimichthys crocea is chosen, washes with water the dirt and mucous membrane on Larimichthys crocea surface, dephosphorization removes the gill etc.
After impurity elimination, with knife along abdominal incision at 2, internal organ are rejected, clean blood stains and black film, are dripped after cleaning；
（2）The flesh of fish is perforated：It is patted with needle brush and is carried on the back by fish maw and fish in flesh of fish face（Fatty high position）, uniformly prick 5 times it is spare；
（With plastics perforation, pricker perforation, a kind of in laser beam perforation to Larimichthys crocea into eleven punch 11, micropore is micro- away from being 0.05~2 millimeter
Aperture is 0.01~0.05 millimeter；）
（3）Ultrasonic wave auxiliary is marinated：The pickling liquid of fish weight 2.0% is added in perforation treated Larimichthys crocea, at room temperature,
Tumbler carries out, ultrasonic power 800W, frequency 50kHz, vacuum degree 0.09MPa, tumbler rotating speed 20r/min, place
Reason drying time is 30min；Product and clear water rinse drained and standby；The pickling liquid is hydrogen peroxide containing 1.0wt.%, 10
Wt.% wine, 1.5 wt.% konjaku glucomannans, 3.2 wt.% sodium bicarbonates, 10000U/g bacillus subtilis lipases.
（4）Segmentation drying：Cleaned rheum officinale fillet are hung on brandreth, the first stage：20 DEG C of cold wind temperature, wind
Speed is that 1m/s cold wind is dried, and is dried 120min；Second stage：40 DEG C of cold wind temperature, wind speed carry out for 1m/s cold wind
It is dry, it is dried 90min；Second stage：Cold wind temperature 60 C, wind speed are that 1m/s cold wind is dried, and are dried
60min, until fish body moisture is 50%；
（5）Quantitative, vacuum packaging；
（6）Mild sterilization：Dried yellow croaker after vacuum packaging is sealed carries out sterilization processing, and sterilization parameter is：105 DEG C of sterilizations 10
Minute.
This method prepare instant dried yellow croaker can also long term storage and improve product quality；The room temperature shelf-life is up to 35
It, refrigerates 300 days, overcomes and is existed containing grease height using prior art processing dried yellow croaker, needs refrigeration, hard texture, mouthfeel not
The shortcomings of good time is short.Degreasing rate can reach 70% after working process, and protein losses control below 2.0%.
The foregoing is merely presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification should all belong to the covering scope of the present invention.
Claims (3)
1. a kind of preparation method of dried yellow croaker, it is characterised in that：Larimichthys crocea is preprocessed, the flesh of fish is perforated, ultrasonic wave auxiliary is marinated,
Low temperature dewatering, is mildly sterilized up to dried yellow croaker at quantitative, vacuum packaging.
2. a kind of preparation method of dried yellow croaker according to claim 1, it is characterised in that：Specifically comprise the following steps：
（1）Pretreatment of raw material：Fresh and alive Larimichthys crocea is chosen, washes with water the dirt and mucous membrane on Larimichthys crocea surface, dephosphorization removes the gill etc.
After impurity elimination, with knife along abdominal incision at 2, internal organ are rejected, clean blood stains and black film, are dripped after cleaning；
（2）The flesh of fish is perforated：Patted with needle brush and carried on the back by fish maw and fish in flesh of fish face, uniformly prick 4-5 times it is spare；
（3）Ultrasonic wave auxiliary is marinated：The pickling liquid of fish weight 15~20% is added in perforation treated Larimichthys crocea, at room temperature,
Pickled in tumbler, ultrasonic power be 400~800W, frequency be 40~50kHz, vacuum degree be 0.08~
0.09MPa, tumbler rotating speed 10-20r/min, processing drying time are 20~30min；The flushing of Larimichthys crocea clear water drains after processing
It is spare；
（4）Segmentation drying：Cleaned Larimichthys crocea is hung on brandreth, the first stage：10~20 DEG C of cold wind temperature, wind speed
For 0.5~1m/s, cold wind is dried, and is dried 90-120min；Second stage：30~40 DEG C of cold wind temperature, wind speed are
0.5~1m/s cold wind is dried, and is dried 60-90min；Phase III：50~60 DEG C of cold wind temperature, wind speed be 0.5~
1m/s cold wind is dried, and 30-60min is dried, until fish body moisture is in 40-50%；
（5）Quantitative, vacuum packaging；
（6）Mild sterilization：Dried yellow croaker after vacuum packaging is sealed carries out sterilization processing, and sterilization parameter is：85-105 DEG C of sterilization
10 minutes.
3. a kind of preparation method of dried yellow croaker according to claim 2, it is characterised in that：The pickling liquid be containing
1.0wt.% hydrogen peroxide, 10 wt.% wine, 1.5 wt.% konjaku glucomannans, 3.2 wt.% sodium bicarbonates, 10000U/g withered grass
Bacillus lipase.
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| CN110521960A (en) * | 2019-09-29 | 2019-12-03 | 福州大学 | A kind of saury dried fish ultrasound manufacture craft |
| CN110876458A (en) * | 2019-12-17 | 2020-03-13 | 福州宏东食品有限公司 | A method for preparing shark product |
| CN111543602A (en) * | 2020-06-13 | 2020-08-18 | 宁德市百盛水产有限公司 | Novel processing technology of dried salted yellow croakers |
| CN113185596A (en) * | 2021-04-01 | 2021-07-30 | 集美大学 | Gnathagnus elongatus myosin antibacterial peptide LCM13 and application thereof |
| CN113632941A (en) * | 2021-07-23 | 2021-11-12 | 三都港海洋食品有限公司 | Processing technology of dried salted yellow croakers with mellow fragrance |
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| CN110876458A (en) * | 2019-12-17 | 2020-03-13 | 福州宏东食品有限公司 | A method for preparing shark product |
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