CN108902789A - A kind of production method of saury - Google Patents
A kind of production method of saury Download PDFInfo
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- CN108902789A CN108902789A CN201810650585.XA CN201810650585A CN108902789A CN 108902789 A CN108902789 A CN 108902789A CN 201810650585 A CN201810650585 A CN 201810650585A CN 108902789 A CN108902789 A CN 108902789A
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- 241001149724 Cololabis adocetus Species 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 241000251468 Actinopterygii Species 0.000 claims abstract description 76
- 235000015067 sauces Nutrition 0.000 claims abstract description 30
- 239000007788 liquid Substances 0.000 claims abstract description 23
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000002791 soaking Methods 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000007689 inspection Methods 0.000 claims abstract description 8
- 210000001835 viscera Anatomy 0.000 claims abstract description 8
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000004260 weight control Methods 0.000 claims abstract description 6
- 238000012797 qualification Methods 0.000 claims abstract description 5
- 239000012267 brine Substances 0.000 claims abstract description 4
- 238000010790 dilution Methods 0.000 claims abstract description 4
- 239000012895 dilution Substances 0.000 claims abstract description 4
- 230000007246 mechanism Effects 0.000 claims abstract description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 12
- 239000002184 metal Substances 0.000 claims description 12
- 238000010411 cooking Methods 0.000 claims description 11
- 230000029087 digestion Effects 0.000 claims description 9
- 238000003860 storage Methods 0.000 claims description 6
- 244000157790 Buglossoides arvense Species 0.000 claims description 5
- 235000004256 Buglossoides arvense Nutrition 0.000 claims description 5
- 244000131522 Citrus pyriformis Species 0.000 claims description 5
- 240000002943 Elettaria cardamomum Species 0.000 claims description 5
- 235000011229 Prunus domestica subsp. syriaca Nutrition 0.000 claims description 5
- 244000169641 Spondias dulcis Species 0.000 claims description 5
- 235000005138 Spondias dulcis Nutrition 0.000 claims description 5
- 235000005300 cardamomo Nutrition 0.000 claims description 5
- 239000002344 surface layer Substances 0.000 claims description 5
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 241000237502 Ostreidae Species 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims description 3
- 230000015572 biosynthetic process Effects 0.000 claims description 3
- 238000001514 detection method Methods 0.000 claims description 3
- 230000014759 maintenance of location Effects 0.000 claims description 3
- 235000020636 oyster Nutrition 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 239000011435 rock Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 6
- NTYJJOPFIAHURM-UHFFFAOYSA-N Histamine Chemical compound NCCC1=CN=CN1 NTYJJOPFIAHURM-UHFFFAOYSA-N 0.000 description 8
- 235000005979 Citrus limon Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 229960001340 histamine Drugs 0.000 description 4
- DVSZKTAMJJTWFG-UHFFFAOYSA-N docosa-2,4,6,8,10,12-hexaenoic acid Chemical compound CCCCCCCCCC=CC=CC=CC=CC=CC=CC(O)=O DVSZKTAMJJTWFG-UHFFFAOYSA-N 0.000 description 3
- MBMBGCFOFBJSGT-KUBAVDMBSA-N docosahexaenoic acid Natural products CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 description 3
- 206010016952 Food poisoning Diseases 0.000 description 2
- 208000019331 Foodborne disease Diseases 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 241001125843 Trichiuridae Species 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 description 1
- SBHCLVQMTBWHCD-UHFFFAOYSA-N icosa-2,4,6,8,10-pentaenoic acid Chemical compound CCCCCCCCCC=CC=CC=CC=CC=CC(O)=O SBHCLVQMTBWHCD-UHFFFAOYSA-N 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 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
-
- 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
-
- 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
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
-
- 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
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
- A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to food manufacture fields, disclose a kind of production method of saury, include the following steps：(1) it chooses from sea area, by the raw material of inspection and quarantine mechanism inspection and quarantine qualification；(2) raw material thaws in precooling room, and wherein the room temperature control of precooling room is kept for 1 hour at 5 DEG C, then the room temperature control of precooling room is kept 1 hour at 0 DEG C, finally keeps the room temperature control of precooling room 1 hour at 2 DEG C；(3) fish head, fish tail, internal organ are all gone completely, to check whether internal organ have residual；(4) fish body is flitched, the Weight control of fish block is in 30-40g；(5) fish block is immersed into salt water, wherein brine strength is 10%, and salt water water temperature controls 0-10 DEG C, and soaking time was controlled at 30 minutes；(6) by plum sauce and water according to 3：After 1 weight ratio dilution, plum sauce liquid is obtained, fish block is put into plum sauce liquid and is impregnated.The present invention has the advantages that safety and sanitation, special taste, long shelf-life.
Description
Technical field
The present invention relates to food manufacture fields, more particularly to a kind of production method of saury.
Background technique
It is known that the indispensable eicosapentenoic acid of protein and human body (EPA) rich in saury body,
The unsaturated fatty acids such as docosahexenoic acid (DHA) have containing EPA, DHA and inhibit hypertension, myocardial infarction, artery sclerosis
Effect.The pale delicacy of its meat, the fresh perfume of taste is pure, is very common fingerling in the food cooking of part East Asia Region.Mesh
Before, being fabricated to instant food mainly as raw material using saury in the market has ripe canned fish, fish ball, frozen fresh fish section etc..But
Be current saury production method it is generally simple, so as to cause the saury processed there are unhygienic, taste bad, guarantee the quality
Phase short problem.
Summary of the invention
The present invention haves the shortcomings that unhygienic, taste bad, shelf-life are short for saury in the prior art, provides one
The production method of kind saury.
In order to solve the above-mentioned technical problem, the present invention is addressed by following technical proposals：
A kind of production method of saury, includes the following steps：
(1) it chooses from sea area, by the raw material of inspection and quarantine mechanism inspection and quarantine qualification；The raw material for qualification of quarantining
Have the advantages that safety and sanitation, user's edible safety.
(2) raw material thaws in precooling room, and wherein the room temperature control of precooling room is kept for 1 hour at 5 DEG C, then by precooling room
Room temperature control is kept 1 hour at 0 DEG C, finally keeps the room temperature control of precooling room 1 hour at 2 DEG C；By precooling room by fish body
It thaws, until so that fish body is softened, and the temperature by adjusting precooling room repeatedly, facilitate the thawing time for shortening fish body, mentions
Rise defrosting efficiency.
(3) fish head, fish tail, internal organ are all gone completely, to check whether internal organ have residual；
(4) fish body is flitched, the Weight control of fish block is in 30-40g；
(5) fish block is immersed into salt water, wherein brine strength is 10%, and salt water water temperature controls 0-10 DEG C, soaking time control
At 30 minutes；Keep the shelf-life of fish block elongated by salt water immersion, it is not easy to become morally degenerate.
(6) by plum sauce and water according to 3：After 1 weight ratio dilution, plum sauce liquid is obtained, according to fish block and plum sauce liquid
Weight ratio 3：2, fish block is put into plum sauce liquid and is impregnated, by the temperature control of plum sauce liquid at 10 °, soaking time is controlled
At 2 hours, then by the temperature control of plum sauce liquid at 30 °, soaking time was controlled at 1 hour, finally by the temperature of plum sauce liquid
At 15 °, soaking time was controlled at 0.5 hour for control；Wherein plum sauce is deployed by weight percentage by following component：It is yellow
Plum 2%, lemon juice 3%, reduced sugar 1%, cardamom 2%, Asian puccoon 3%, dried orange peel 1%, plain oyster sauce 3%, sucrose 2%, vinegar 1%, wheat
Bud sugar 2%, edible salt 1.5%, surplus is water, and the sum of weight percent of each component is 100%；The autumn is promoted by yellow plum
The mouthfeel of hairtail, and remove the fishy smell of saury；Lemon juice carbohydrate rich in and vitamins and other nutritious components, can
The fishy smell for removing fish, keeps the appearance luster of saury more bright-coloured, and increase the flavor of fish food；By reduced sugar with
Histamine in the flesh of fish carries out Maillard reaction and reaches reduction histamine, reduces food poisoning probability；Pass through cardamom, Asian puccoon and dried orange peel
The fishy smell of saury is assisted in removing, and saury can be made to form unique flavor.
(7) by the fish block after immersion according to every disk 2kg, the quantitative balance of rule；
(8) to the fish block autoclaving in balance, autoclaving process is：Boiling temperature is controlled at 105 ° first, is steamed
Pressure control is boiled in 1.5 atmospheric pressure, digestion time is 10 minutes；Boiling temperature is controlled at 150 ° first again, cooking pressure
In 2 atmospheric pressure, digestion time is 5 minutes for control；Finally boiling temperature is controlled at 130 °, cooking pressure is controlled at 1.2
Atmospheric pressure, digestion time are 20 minutes；By adjusting boiling temperature and cooking pressure, fish block is made to soften within the shorter time,
And by adjusting cooking pressure, makes fish block by different pressure, so that fish block be made to become soft, facilitate user edible.
(9) fish block surface layer is cooled to 30-40 DEG C；
(10) plum juice is added to fish block, wherein the weight that plum juice is added is the 12% of fish block weight；Wherein plum juice
It is deployed by weight percentage by following component：Green plum 5%, rock sugar 2%, edible salt 3%, tea liquid 10%, surplus are water,
And the sum of weight percent of each component is 100%；The taste of saury is adjusted by plum juice, and removes the raw meat of saury
Taste keeps the mouthfeel of saury more preferable.
(11) fish block is weighed and is packed, it is ensured that is sealing formation, pollution-free；
(12) quick-frozen at -35 DEG C or less, so that fish block central temperature is down to -18 DEG C.
Preferably, further including step (13)：By metal detector to fish block metal detection, it is ensured that ferrous metalNon- ferrous metal
Preferably, further including step (14)：It cases in 15 DEG C or less environment, be immediately transferred to container after vanning-
20 DEG C or less cold storage library storages.
The present invention has significant technical effect due to using above technical scheme：Saury is promoted by yellow plum
Mouthfeel, and remove the fishy smell of saury；Lemon juice carbohydrate rich in and vitamins and other nutritious components, can remove fish
Fishy smell, keep the appearance luster of saury more bright-coloured, and increase the flavor of fish food；By in reduced sugar and the flesh of fish
Histamine carry out Maillard reaction and reach reduction histamine, reduce food poisoning probability；Facilitated by cardamom, Asian puccoon and dried orange peel
The fishy smell of saury is removed, and saury can be made to form unique flavor.By adjusting boiling temperature and cooking pressure, make fish
Block softens within the shorter time, and by adjusting cooking pressure, makes fish block by different pressure, so that fish block be made to become
Must be soft, facilitate user edible.The present invention has the advantages that safety and sanitation, special taste, long shelf-life.
Specific embodiment
Present invention is further described in detail for following example.
Embodiment 1
A kind of production method of saury, includes the following steps：
(1) it chooses from sea area, by the raw material of inspection and quarantine mechanism inspection and quarantine qualification；
(2) raw material thaws in precooling room, and wherein the room temperature control of precooling room is kept for 1 hour at 5 DEG C, then by precooling room
Room temperature control is kept 1 hour at 0 DEG C, finally keeps the room temperature control of precooling room 1 hour at 2 DEG C；
(3) fish head, fish tail, internal organ are all gone completely, to check whether internal organ have residual；
(4) fish body is flitched, the Weight control of fish block is in 35g；
(5) fish block is immersed into salt water, wherein brine strength is 10%, and salt water water temperature controls 5 DEG C, and soaking time control exists
30 minutes；
(6) by plum sauce and water according to 3：After 1 weight ratio dilution, plum sauce liquid is obtained, according to fish block and plum sauce liquid
Weight ratio 3：2, fish block is put into plum sauce liquid and is impregnated, by the temperature control of plum sauce liquid at 10 °, soaking time is controlled
At 2 hours, then by the temperature control of plum sauce liquid at 30 °, soaking time was controlled at 1 hour, finally by the temperature of plum sauce liquid
At 15 °, soaking time was controlled at 0.5 hour for control；Wherein plum sauce is deployed by weight percentage by following component：It is yellow
Plum 2%, lemon juice 3%, reduced sugar 1%, cardamom 2%, Asian puccoon 3%, dried orange peel 1%, plain oyster sauce 3%, sucrose 2%, vinegar 1%, wheat
Bud sugar 2%, edible salt 1.5%, surplus is water, and the sum of weight percent of each component is 100%；
(7) by the fish block after immersion according to every disk 2kg, the quantitative balance of rule；
(8) to the fish block autoclaving in balance, autoclaving process is：Boiling temperature is controlled at 105 ° first, is steamed
Pressure control is boiled in 1.5 atmospheric pressure, digestion time is 10 minutes；Boiling temperature is controlled at 150 ° first again, cooking pressure
In 2 atmospheric pressure, digestion time is 5 minutes for control；Finally boiling temperature is controlled at 130 °, cooking pressure is controlled at 1.2
Atmospheric pressure, digestion time are 20 minutes；
(9) fish block surface layer is cooled to 35 DEG C；
(10) plum juice is added to fish block, wherein the weight that plum juice is added is the 12% of fish block weight；Wherein plum juice
It is deployed by weight percentage by following component：Green plum 5%, rock sugar 2%, edible salt 3%, tea liquid 10%, surplus are water,
And the sum of weight percent of each component is 100%；
(11) fish block is weighed and is packed, it is ensured that is sealing formation, pollution-free；
(12) quick-frozen at -35 DEG C or less, so that fish block central temperature is down to -18 DEG C.
It further include step (13)：By metal detector to fish block metal detection, it is ensured that ferrous metal It is non-
Ferrous metalIt further include step (14)：It cases in 15 DEG C or less environment, immediately turns container after vanning
Enter -20 DEG C or less cold storage library storages.
Embodiment 2
With embodiment 1, except that fish body flitches in step (4), the Weight control of fish block is in 30g；
In step (5), salt water water temperature controls 0 DEG C；In step (9), fish block surface layer is cooled to 30 DEG C.
Embodiment 3
With embodiment 1, except that fish body flitches in step (4), the Weight control of fish block is in 40g；
In step (5), salt water water temperature controls 10 DEG C；In step (9), fish block surface layer is cooled to 40 DEG C.
In short, the foregoing is merely presently preferred embodiments of the present invention, it is all according to equalization made by scope of the present invention patent
Variation and modification, shall all be covered by the patent of the invention.
Claims (3)
1. a kind of production method of saury, it is characterised in that：Include the following steps：
(1) it chooses from sea area, by the raw material of inspection and quarantine mechanism inspection and quarantine qualification；
(2) raw material thaws in precooling room, and wherein the room temperature control of precooling room is kept for 1 hour at 5 DEG C, then by the room temperature control of precooling room
System is kept 1 hour at 0 DEG C, finally keeps the room temperature control of precooling room 1 hour at 2 DEG C；
(3) fish head, fish tail, internal organ are all gone completely, to check whether internal organ have residual；
(4) fish body is flitched, the Weight control of fish block is in 30-40g；
(5) fish block is immersed into salt water, wherein brine strength is 10%, and salt water water temperature controls 0-10 DEG C, and soaking time is controlled 30
Minute；
(6) by plum sauce and water according to 3：After 1 weight ratio dilution, plum sauce liquid is obtained, according to the weight of fish block and plum sauce liquid
Measure ratio 3：2, fish block is put into plum sauce liquid and is impregnated, by the temperature control of plum sauce liquid at 10 °, soaking time control is small 2
When, then by the temperature control of plum sauce liquid at 30 °, soaking time was controlled at 1 hour, and finally the temperature control of plum sauce liquid exists
15 °, soaking time was controlled at 0.5 hour；Wherein plum sauce is deployed by weight percentage by following component：Yellow plum 2%, lemon
Lemon juice 3%, reduced sugar 1%, cardamom 2%, Asian puccoon 3%, dried orange peel 1%, plain oyster sauce 3%, sucrose 2%, vinegar 1%, maltose 2%,
Edible salt 1.5%, surplus is water, and the sum of weight percent of each component is 100%；
(7) by the fish block after immersion according to every disk 2kg, the quantitative balance of rule；
(8) to the fish block autoclaving in balance, autoclaving process is：Boiling temperature is controlled at 105 ° first, boiling pressure
In 1.5 atmospheric pressure, digestion time is 10 minutes for power control；Boiling temperature is controlled at 150 ° first again, cooking pressure controls
In 2 atmospheric pressure, digestion time is 5 minutes；Finally boiling temperature is controlled at 130 °, cooking pressure is controlled in 1.2 atmosphere
Pressure, digestion time are 20 minutes；
(9) fish block surface layer is cooled to 30-40 DEG C；
(10) plum juice is added to fish block, wherein the weight that plum juice is added is the 12% of fish block weight；Wherein plum juice is under
Column component is deployed by weight percentage：Green plum 5%, rock sugar 2%, edible salt 3%, tea liquid 10%, surplus are water, and each group
The sum of weight percent divided is 100%；
(11) fish block is weighed and is packed, it is ensured that is sealing formation, pollution-free；
(12) quick-frozen at -35 DEG C or less, so that fish block central temperature is down to -18 DEG C.
2. a kind of production method of saury according to claim 1, it is characterised in that：It further include step (13)：Pass through
Metal detector is to fish block metal detection, it is ensured that ferrous metalNon- ferrous metal
3. a kind of production method of saury according to claim 1, it is characterised in that：It further include step (14)：15
DEG C or less case in environment, container is transferred to -20 DEG C or less cold storage libraries storages immediately after vanning.
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| CN104256540A (en) * | 2014-10-09 | 2015-01-07 | 张璧云 | Sauce, coating, cooking oil and cooking fat prepared from multiple ingredients |
| CN104939133A (en) * | 2015-01-13 | 2015-09-30 | 来安县阿净环保科技产品贸易有限公司 | Preparation method of fruity fish fillets |
| CN105360998A (en) * | 2015-11-19 | 2016-03-02 | 恒茂实业集团有限公司 | Making method of quick-frozen seasoned pacific saury |
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| CN104256540A (en) * | 2014-10-09 | 2015-01-07 | 张璧云 | Sauce, coating, cooking oil and cooking fat prepared from multiple ingredients |
| CN104939133A (en) * | 2015-01-13 | 2015-09-30 | 来安县阿净环保科技产品贸易有限公司 | Preparation method of fruity fish fillets |
| CN105360998A (en) * | 2015-11-19 | 2016-03-02 | 恒茂实业集团有限公司 | Making method of quick-frozen seasoned pacific saury |
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