CN108967930A - A kind of production method of the quick-frozen Tilapia mossambica of ferment local-flavor - Google Patents
A kind of production method of the quick-frozen Tilapia mossambica of ferment local-flavor Download PDFInfo
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- CN108967930A CN108967930A CN201810895225.6A CN201810895225A CN108967930A CN 108967930 A CN108967930 A CN 108967930A CN 201810895225 A CN201810895225 A CN 201810895225A CN 108967930 A CN108967930 A CN 108967930A
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- 241000276701 Oreochromis mossambicus Species 0.000 title claims abstract description 90
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 38
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 53
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 24
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 12
- 239000006041 probiotic Substances 0.000 claims abstract description 11
- 235000018291 probiotics Nutrition 0.000 claims abstract description 11
- 230000008901 benefit Effects 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims description 58
- 239000000203 mixture Substances 0.000 claims description 35
- 239000003205 fragrance Substances 0.000 claims description 22
- 235000005979 Citrus limon Nutrition 0.000 claims description 21
- 244000131522 Citrus pyriformis Species 0.000 claims description 21
- 238000000855 fermentation Methods 0.000 claims description 21
- 230000004151 fermentation Effects 0.000 claims description 21
- 239000002253 acid Substances 0.000 claims description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 150000001875 compounds Chemical class 0.000 claims description 10
- 239000000284 extract Substances 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 235000013555 soy sauce Nutrition 0.000 claims description 10
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 8
- 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 claims description 8
- 239000003755 preservative agent Substances 0.000 claims description 8
- 229910052708 sodium Inorganic materials 0.000 claims description 8
- 239000011734 sodium Substances 0.000 claims description 8
- 235000013599 spices Nutrition 0.000 claims description 8
- 230000000529 probiotic effect Effects 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- ZHQQRIUYLMXDPP-SSDOTTSWSA-N Actinidine Natural products C1=NC=C(C)C2=C1[C@H](C)CC2 ZHQQRIUYLMXDPP-SSDOTTSWSA-N 0.000 claims description 5
- 244000276331 Citrus maxima Species 0.000 claims description 5
- 235000001759 Citrus maxima Nutrition 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- 229920002752 Konjac Polymers 0.000 claims description 5
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 5
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 5
- 240000002853 Nelumbo nucifera Species 0.000 claims description 5
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 5
- 229910019142 PO4 Inorganic materials 0.000 claims description 5
- 241000191996 Pediococcus pentosaceus Species 0.000 claims description 5
- 108010073771 Soybean Proteins Proteins 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 5
- 244000269722 Thea sinensis Species 0.000 claims description 5
- 241000949456 Zanthoxylum Species 0.000 claims description 5
- 108090000350 actinidain Proteins 0.000 claims description 5
- 239000005030 aluminium foil Substances 0.000 claims description 5
- 230000008859 change Effects 0.000 claims description 5
- 239000002131 composite material Substances 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 235000019834 papain Nutrition 0.000 claims description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 5
- 235000013824 polyphenols Nutrition 0.000 claims description 5
- 238000003307 slaughter Methods 0.000 claims description 5
- 235000019710 soybean protein Nutrition 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 239000004575 stone Substances 0.000 claims description 5
- 235000021419 vinegar Nutrition 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 4
- 241000191973 Staphylococcus xylosus Species 0.000 claims description 4
- 229930003427 Vitamin E Natural products 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 4
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 4
- 238000003892 spreading Methods 0.000 claims description 4
- 230000007480 spreading Effects 0.000 claims description 4
- 235000019165 vitamin E Nutrition 0.000 claims description 4
- 229940046009 vitamin E Drugs 0.000 claims description 4
- 239000011709 vitamin E Substances 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 229920002261 Corn starch Polymers 0.000 claims description 3
- 241000628997 Flos Species 0.000 claims description 3
- 240000007171 Imperata cylindrica Species 0.000 claims description 3
- 241000186866 Lactobacillus thermophilus Species 0.000 claims description 3
- 108090000526 Papain Proteins 0.000 claims description 3
- 239000004365 Protease Substances 0.000 claims description 3
- 239000008120 corn starch Substances 0.000 claims description 3
- 235000019634 flavors Nutrition 0.000 claims description 3
- 229940029982 garlic powder Drugs 0.000 claims description 3
- 229940055729 papain Drugs 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 244000061456 Solanum tuberosum Species 0.000 claims description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 2
- 239000010452 phosphate Substances 0.000 claims description 2
- 230000003252 repetitive effect Effects 0.000 claims description 2
- 239000013049 sediment Substances 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 241000251468 Actinopterygii Species 0.000 abstract description 15
- 235000019688 fish Nutrition 0.000 description 18
- 241000234314 Zingiber Species 0.000 description 8
- 238000000034 method Methods 0.000 description 5
- 235000013350 formula milk Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 235000021317 phosphate Nutrition 0.000 description 4
- 241001346334 Amomum tsao-ko Species 0.000 description 3
- 241000202807 Glycyrrhiza Species 0.000 description 3
- 240000007232 Illicium verum Species 0.000 description 3
- 235000008227 Illicium verum Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 3
- 229920001592 potato starch Polymers 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 235000020748 rosemary extract Nutrition 0.000 description 3
- 240000002234 Allium sativum Species 0.000 description 2
- 240000008574 Capsicum frutescens Species 0.000 description 2
- 240000004784 Cymbopogon citratus Species 0.000 description 2
- 235000017897 Cymbopogon citratus Nutrition 0.000 description 2
- 244000223014 Syzygium aromaticum Species 0.000 description 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 2
- 229940099112 cornstarch Drugs 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 235000020610 powder formula Nutrition 0.000 description 2
- 229940100486 rice starch Drugs 0.000 description 2
- 239000001509 sodium citrate Substances 0.000 description 2
- 235000011083 sodium citrates Nutrition 0.000 description 2
- 241000972773 Aulopiformes Species 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 241000647380 Oreochromis sp. YCC-2008 Species 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 229940092258 rosemary extract Drugs 0.000 description 1
- 239000001233 rosmarinus officinalis l. extract Substances 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical class [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000002023 wood Substances 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
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
-
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/41—Pediococcus
- A23V2400/427—Pentosaceus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A kind of production method of the quick-frozen Tilapia mossambica of ferment local-flavor, including the pretreatment of raw material fish, probiotics fermention processing, vacuum tumbling tenderization, mixing seasoning, vacuum packaging and quick-frozen, ultra high pressure treatment.Tilapia mossambica produced by the present invention has long shelf-life, product advantage Fresh & Tender in Texture.
Description
Technical field
The present invention relates to a kind of production methods of the quick-frozen Tilapia mossambica of ferment local-flavor, belong to technical field of aquatic product processing.
Background technique
In recent years, China Tilapia mossambica industry encounters unprecedented opportunities.Tilapia mossambica is after salmon and prawn
Possess the aquaculture product of international meat market.Tilapia mossambica has become the breed variety of China's most competitiveness in the international market, pushes
Tilapia mossambica industry development has great significance.
China's Tilapia mossambica industry development is still based on the increasing of amount so far, and roughing, low price, homogeneous competition are serious,
Medium and high-grade goods are few and " fair average quality " is more.China's Tilapia mossambica industry, in the international market will be gradually by " edge by unsustainable momentum
Change ".With further speeding up for Tilapia mossambica industrialization process, quality, brand, the correlation between market will be even closer,
It establishes famous brands by quality, opens up market by famous brand, the trend for striving benefit by market will be increasingly apparent.
Although there are many problems for China's Tilapia mossambica processing industry, since there are huge need in international market to Rofe fishery -ies product
The amount of asking, and China Tilapia mossambica is resourceful, low production cost, Tilapia mossambica processing industry has huge prospect and powerful industry
Ability to bring along.In China, Rofe fish culture is accounted under the advantage of world's Tilapia mossambica total output 55%, and selection is considered as " rising industry "
Point of penetration of the fish processing industry as industrialization, actively promote aquatic products essence, deep processing and preservation technology, change original at present
Product is more, the status more than primary processed items, further to open up the international market of Tilapia mossambica.
Summary of the invention
It is an object of that present invention to provide a kind of production methods of the quick-frozen Tilapia mossambica of ferment local-flavor.
To achieve the above object, present invention provide the technical scheme that a kind of production side of the quick-frozen Tilapia mossambica of ferment local-flavor
Method, including the following steps:
Step 1: removing the gill, unicorn, internal organ by after fresh Tilapia mossambica slaughter, cleaning up and drain moisture, obtain Tilapia mossambica
Trunk；
Step 2: uniformly spreading fermentation mixture to the inner surface and the outer surface of the Tilapia mossambica trunk, then pile up to a hair
It in ferment container, is compacted on uppermost Tilapia mossambica trunk with green stone block, container is placed in 22 ~ 28 DEG C of environment after covering, and is sent out
Ferment 60-72h；The mass ratio of the Tilapia mossambica trunk and fermentation mixture is 10-12:1, and the raw material of the fermentation mixture is matched
Side includes the raw material of following parts by weight: the compound probiotic of 20 ~ 30 parts by weight, the salt of 25 ~ 35 parts by weight, 8 ~ 12 parts by weight
Zanthoxylum powder, the chilli powder of 9 ~ 12 parts by weight, the ginger powder of 10 ~ 15 parts by weight, 10 ~ 20 parts by weight fragrance powder, the compound benefit
Raw bacterium by lactobacillus plantarum, lactobacillus thermophilus, Pediococcus pentosaceus, staphylococcus xylosus freeze-dried powder, 1:1:1:1 in mass ratio is mixed
Conjunction obtains；The composition of raw materials of the fragrance powder includes the raw material of following parts by weight: 25-35 parts by weight are octagonal, 20-30 parts by weight are fragrant
Cogongrass, 10-20 parts by weight Radix Glycyrrhizae, 10-20 parts by weight fennel seeds, 15-25 parts by weight spiceleaf, 10-20 parts by weight tsaoko；
Step 3: the Tilapia mossambica trunk that second step obtains is taken out from container, surface liquid is drained, adds its quality 0.7 ~ 1%
Rejuvenator, be put into vacuum tumbler progress tumbling Tenderization, the setup parameter of vacuum tumbler are as follows: vacuum gauge pressure-
0.045 ~ -0.060Mpa, revolving speed 8-12r/min, 20-30 DEG C of temperature, time 45-90min；The composition of raw materials packet of the rejuvenator
Include the raw material of following parts by weight: 30-35 parts by weight composite phosphate, 15-20 parts by weight of lemon acid sodium, 15-20 parts by weight
CaCL2, 10-15 part by weight of vitamin E, 10-15 parts by weight Actinidin, 10-15 parts by weight papain；
Step 4: the Tilapia mossambica trunk that third step obtains is taken out from vacuum tumbler, by Tilapia mossambica trunk and seasoning matter
Amount is mixed than 7.5-8.0:1, and spice to seasoning uniform fold stands 15-20min, so in the surfaces externally and internally of Tilapia mossambica trunk
Repetitive operation 4 ~ 6 times afterwards；The composition of raw materials of the seasoning includes the raw material of following parts by weight: 10-15 parts by weight potato is formed sediment
Powder, 10-15 parts by weight Corn starch, 8-12 parts by weight lotus root starch, 5-8 parts of weight konjaku powders, 10-15 parts by weight of soybean powder, 10-
15 parts by weight of soybean protein isolates, 15-18 portions of cooking wine of weight, 3-5 parts by weight of lemon juice, 3-5 parts by weight vinegar, 3-5 parts by weight
Light soy sauce, 3-5 portions of weight dark soy sauce, 1-1.5 parts by weight ginger powder, 1-1.5 parts by weight garlic powder, 0.5-1.0 parts by weight of lemon acid, 0.5-
1.0 portions of lemon weight lemon acid sodium, 3-5 parts by weight white granulated sugar, 4-6 parts by weight salt, 1.5-2 parts by weight bio-preservative, the life
The composition of raw materials of object antistaling agent includes the raw material of following parts by weight: 25-30 parts by weight Flos Caryophylli extract, 25-30 parts by weight fan change
Fragrant extract, 15-20 parts by weight shaddock bark extract, 25-30 parts by weight tea polyphenols；
Step 5: seasoning of the Tilapia mossambica trunk that the 4th step is obtained together with attachment, is packed into food-grade aluminium foil polybag or food
In grade high-barrier polybag, the hot-seal in vacuum gauge pressure -0.09~-0.10MPa environment obtains vacuum-packed fermentation
Flavor Tilapia mossambica；
Step 6: vacuum-packed ferment local-flavor Tilapia mossambica is put into quick freezing unit or quick-frozen environment, within the 18min time,
Central temperature is refrigerated to lower than -18 DEG C, obtain it is quick-frozen after vacuum packaging ferment local-flavor Tilapia mossambica；
Step 7: the vacuum packaging ferment local-flavor Tilapia mossambica after will be quick-frozen is put into ultrahigh pressure treatment equipment, in 7-12 DEG C of environment
At a temperature of, be pressure matchmaker with water, using 300-400MPa ultra high pressure treatment, dwell time 10-12min, after up to fermentation wind
The quick-frozen Tilapia mossambica of taste.
Preferred technical solution are as follows: the fragrance powder the preparation method comprises the following steps: weighing raw material according to the composition of raw materials of fragrance powder
And be uniformly mixed, 40 mesh are crushed to up to fragrance powder.
Since above-mentioned technical proposal is used, the present invention has the advantage, that compared with prior art
Tilapia mossambica produced by the present invention has long shelf-life, product advantage Fresh & Tender in Texture.
Specific embodiment
Embodiments of the present invention are illustrated by particular specific embodiment below, those skilled in the art can be by this explanation
Content disclosed by book is understood other advantages and efficacy of the present invention easily.
A kind of embodiment one: production method of the quick-frozen Tilapia mossambica of ferment local-flavor
A kind of quick-frozen Tilapia mossambica of ferment local-flavor and preparation method thereof, including the pretreatment of raw material fish, probiotics fermention processing, vacuum rolling
Rub tenderization, mixing seasoning, vacuum packaging and quick-frozen, ultra high pressure treatment.
A kind of quick-frozen Tilapia mossambica of ferment local-flavor and preparation method thereof, Tilapia mossambica raw material are bolti, Ao Liya Rofe
One of fish, red tilapia, Fu Shou fish, fish weight are 0.4-0.8kg.
(1) raw material fish pre-processes
Fresh raw material fish removes the gill, unicorn, internal organ, cleans up and drain moisture, obtain fresh fish trunk after slaughter,
For use.
(2) probiotics fermention is handled
Fish trunk interior and exterior is uniformly spread into fermentation mixture, in block pattern row pattern to fermentation wooden barrel；Raw material fish and fermentation mixture
Mass ratio is 10:1.The fish trunk green stone block compacting piled up, wooden barrel are placed in 22 DEG C of environment after covering, and ferment 60h.
It is described fermentation mixture formula are as follows: 25 parts of compound probiotics, 30 portions of salt, 10 parts of zanthoxylum powders, 10 portions of chilli powders,
10 parts of ginger powders, 15 parts of fragrance powder.The compound probiotic is lactobacillus plantarum, lactobacillus thermophilus, Pediococcus pentosaceus, wood
The staphylococcic freeze-dried powder of sugar, in mass ratio 1:1:1:1 are mixed to get.The fragrance powder formula are as follows: 25 parts of illiciumverums, 20 parts of perfume (or spice)
It is spare to be crushed to 40 mesh after spice material mixing for cogongrass, 10 portions of Radix Glycyrrhizaes, 10 portions of fennel seeds, 15 portions of spiceleafs, 10 parts of tsaokos.
(3) vacuum tumbling tenderization
The fish trunk that fermentation is completed is taken out from wooden barrel, surface liquid is drained, adds the rejuvenator of its quality 0.8m%, be put into
Tumbling Tenderization is carried out in vacuum tumbler, the Parameter Conditions of vacuum tumbling are vacuum gauge pressure -0.045Mpa, revolving speed 8r/
Min, 20 DEG C of temperature, time 45min.
The tenderization agent prescription are as follows: 30 parts of composite phosphates, 15 parts of sodium citrates, 15 parts of CaCL2, 10 parts of vitamin Es, 10
Part Actinidin, 10 parts of papains.
(4) mixing seasoning
Seasoning is weighed by formula and is uniformly mixed, it is spare.The seasoning material formula are as follows: 10 parts of potato starch, 10 parts
Cornstarch, 8 portions of lotus root starch, 5 parts of konjaku powders, 10 parts of soy meals, 10 parts of soybean protein isolates, 15 portions of cooking wine, 3 parts of lemon juices, 3
Part vinegar, 3 portions of light soy sauce, 3 portions of dark soy sauce, 1 part of ginger powder, 1 part of garlic powder, 0.5 part of citric acid, 0.5 part of sodium citrate, 3 portions of white granulated sugars,
4 portions of salt, 1.5 parts of bio-preservatives.The biological preservative formula are as follows: 25 parts of Flos Caryophylli extracts, 25 parts of rosemary extract
Object, 15 parts of pummelo peel extracts, 25 parts of tea polyphenols.
Fish trunk after vacuum tumbling tenderization is taken out, is mixed by fish trunk with seasoning mass ratio 7.5:1, spice
1min stands 15min until material is uniformly mixed；Then spice 1min again stands 15 minutes；It repeats operation 4 times.
(5) vacuum packaging with it is quick-frozen
Each fish trunk of mixing seasoning is respectively charged into food-grade aluminium foil polybag or food-grade high resistant together with the seasoning of attachment
Every in polybag, the hot-seal in vacuum gauge pressure -0.09MPa environment obtains vacuum-packed ferment local-flavor Tilapia mossambica.
Vacuum-packed ferment local-flavor Tilapia mossambica is put into time in quick freezing unit or quick-frozen environment, within the 18min time,
Central temperature is refrigerated to lower than -18 DEG C.
(6) ultra high pressure treatment
Vacuum packaging ferment local-flavor Tilapia mossambica after will be quick-frozen, is put into ultrahigh pressure treatment equipment in time, in 7 DEG C of environment temperatures
Under, it is pressure matchmaker with water, using 300MPa ultra high pressure treatment, dwell time 10min.The hair completed the process after ultra high pressure treatment
Ferment flavour quick freeze Rofe fishery -ies product.
The quick-frozen Tilapia mossambica of ferment local-flavor must be housed in -18 DEG C of freezing environments, and the shelf-life is 21 months.
A kind of embodiment two: production method of the quick-frozen Tilapia mossambica of ferment local-flavor
A kind of production method of the quick-frozen Tilapia mossambica of ferment local-flavor, including the following steps:
Step 1: removing the gill, unicorn, internal organ by after fresh Tilapia mossambica slaughter, cleaning up and drain moisture, obtain Tilapia mossambica
Trunk；
Step 2: uniformly spreading fermentation mixture to the inner surface and the outer surface of the Tilapia mossambica trunk, then pile up to a hair
It in ferment container, is compacted on uppermost Tilapia mossambica trunk with green stone block, container is placed in 28 DEG C of environment after covering, and is fermented
72h；The mass ratio of the Tilapia mossambica trunk and fermentation mixture is 12:1, under the composition of raw materials of the fermentation mixture includes
The raw material of column parts by weight: the compound probiotic of 30 parts by weight, the salt of 35 parts by weight, the zanthoxylum powder of 12 parts by weight, 12 parts by weight
Chilli powder, the ginger powders of 15 parts by weight, 20 parts by weight fragrance powder, the compound probiotic is by lactobacillus plantarum, thermophilic cream
The freeze-dried powder of bacillus, Pediococcus pentosaceus, staphylococcus xylosus, in mass ratio 1:1:1:1 are mixed to get；The raw material of the fragrance powder
Formula includes the raw material of following parts by weight: 35 parts by weight illiciumverum, 30 parts by weight lemon-grasses, 20 parts by weight Radix Glycyrrhizaes, 20 parts by weight are small
Fennel, 25 parts by weight spiceleafs, 20 parts by weight tsaokos；
Step 3: the Tilapia mossambica trunk that second step obtains is taken out from container, surface liquid is drained, adds the tender of its quality 1%
Agent is put into progress tumbling Tenderization, the setup parameter of vacuum tumbler are as follows: vacuum gauge pressure-in vacuum tumbler
0.060Mpa, revolving speed 12r/min, 30 DEG C of temperature, time 90min；The composition of raw materials of the rejuvenator includes following parts by weight
Raw material: 35 parts by weight composite phosphates, 20 parts by weight of lemon acid sodium, 20 parts by weight CaCL2, 15 part by weight of vitamin E, 15 weight
Part Actinidin, 10-15 parts by weight papain；
Step 4: the Tilapia mossambica trunk that third step obtains is taken out from vacuum tumbler, by Tilapia mossambica trunk and seasoning matter
Amount is mixed than 8.0:1, and spice to seasoning uniform fold stands 20min in the surfaces externally and internally of Tilapia mossambica trunk, then repeats to grasp
Make 6 times；The composition of raw materials of the seasoning includes the raw material of following parts by weight: 15 parts by weight potato starch, 15 parts by weight are beautiful
Rice starch, 12 parts by weight lotus root starch, 8 parts of weight konjaku powders, 15 parts by weight of soybean powder, 15 parts by weight of soybean protein isolates, weight
18 portions of cooking wine, 5 parts by weight of lemon juice, 5 parts by weight vinegars, 5 parts by weight light soy sauce, 5 portions of weight dark soy sauce, 1.5 parts by weight ginger powders,
1.5 parts by weight garlic powders, 1.0 parts by weight of lemon acid, 1.0 portions of lemon weight lemon acid sodium, 5 parts by weight white granulated sugars, 6 parts by weight salt, 2 weights
Measure part bio-preservative, the composition of raw materials of the bio-preservative includes the raw material of following parts by weight: 30 parts by weight cloves are extracted
Object, 30 parts by weight Rosmarinus officinalis extracts, 20 parts by weight shaddock bark extracts, 30 parts by weight tea polyphenols；
Step 5: seasoning of the Tilapia mossambica trunk that the 4th step is obtained together with attachment, is packed into food-grade aluminium foil polybag or food
In grade high-barrier polybag, the hot-seal in vacuum gauge pressure -0.10MPa environment obtains vacuum-packed ferment local-flavor Rofe
Fish；
Step 6: vacuum-packed ferment local-flavor Tilapia mossambica is put into quick freezing unit or quick-frozen environment, within the 18min time,
Central temperature is refrigerated to lower than -18 DEG C, obtain it is quick-frozen after vacuum packaging ferment local-flavor Tilapia mossambica；
Step 7: the vacuum packaging ferment local-flavor Tilapia mossambica after will be quick-frozen is put into ultrahigh pressure treatment equipment, in 12 DEG C of environment temperature
Be pressure matchmaker with water under degree, using 400MPa ultra high pressure treatment, dwell time 12min, after up to the quick-frozen Rofe of ferment local-flavor
Fish.
Preferred embodiment are as follows: the fragrance powder the preparation method comprises the following steps: weighing raw material according to the composition of raw materials of fragrance powder
And be uniformly mixed, 40 mesh are crushed to up to fragrance powder.
A kind of embodiment three: production method of the quick-frozen Tilapia mossambica of ferment local-flavor
A kind of production method of the quick-frozen Tilapia mossambica of ferment local-flavor, including the following steps:
Step 1: removing the gill, unicorn, internal organ by after fresh Tilapia mossambica slaughter, cleaning up and drain moisture, obtain Tilapia mossambica
Trunk；
Step 2: uniformly spreading fermentation mixture to the inner surface and the outer surface of the Tilapia mossambica trunk, then pile up to a hair
It in ferment container, is compacted on uppermost Tilapia mossambica trunk with green stone block, container is placed in 25 DEG C of environment after covering, and is fermented
66h；The mass ratio of the Tilapia mossambica trunk and fermentation mixture is 11:1, under the composition of raw materials of the fermentation mixture includes
The raw material of column parts by weight: the compound probiotic of 20 parts by weight, the salt of 25 parts by weight, the zanthoxylum powder of 8 parts by weight, 9 parts by weight
Chilli powder, the ginger powder of 10 parts by weight, 10 parts by weight fragrance powder, the compound probiotic is by lactobacillus plantarum, thermophilic newborn bar
The freeze-dried powder of bacterium, Pediococcus pentosaceus, staphylococcus xylosus, in mass ratio 1:1:1:1 are mixed to get；The raw material of the fragrance powder is matched
Side includes the raw material of following parts by weight: 30 parts by weight illiciumverum, 25 parts by weight lemon-grasses, 15 parts by weight Radix Glycyrrhizaes, 15 parts by weight fennel fruits
Perfume, 20 parts by weight spiceleafs, 15 parts by weight tsaokos；
Step 3: the Tilapia mossambica trunk that second step obtains is taken out from container, surface liquid is drained, adds its quality 0.85%
Rejuvenator, be put into vacuum tumbler progress tumbling Tenderization, the setup parameter of vacuum tumbler are as follows: vacuum gauge pressure-
0.05Mpa, revolving speed 10r/min, 25 DEG C of temperature, time 70min；The composition of raw materials of the rejuvenator includes the original of following parts by weight
Material: 32 parts by weight composite phosphates, 18 parts by weight of lemon acid sodium, 17 parts by weight CaCL2, 13 part by weight of vitamin E, 12 parts by weight
Actinidin, 12 parts by weight papains；
Step 4: the Tilapia mossambica trunk that third step obtains is taken out from vacuum tumbler, by Tilapia mossambica trunk and seasoning matter
Amount is mixed than 7.8:1, and spice to seasoning uniform fold stands 17min in the surfaces externally and internally of Tilapia mossambica trunk, then repeats to grasp
Make 5 times；The composition of raw materials of the seasoning includes the raw material of following parts by weight: 12 parts by weight potato starch, 12 parts by weight are beautiful
Rice starch, 10 parts by weight lotus root starch, 7 parts of weight konjaku powders, 13 parts by weight of soybean powder, 13 parts by weight of soybean protein isolates, weight
17 portions of cooking wine, 4 parts by weight of lemon juice, 4 parts by weight vinegars, 4 parts by weight light soy sauce, 4 portions of weight dark soy sauce, 1.2 parts by weight ginger powders,
1.3 parts by weight garlic powders, 0.7 parts by weight of lemon acid, 0.8 portion of lemon weight lemon acid sodium, 4 parts by weight white granulated sugars, 5 parts by weight salt, 1.7
Parts by weight bio-preservative, the composition of raw materials of the bio-preservative include the raw material of following parts by weight: 27 parts by weight cloves mention
Take object, 27 parts by weight Rosmarinus officinalis extracts, 17 parts by weight shaddock bark extracts, 27 parts by weight tea polyphenols；
Step 5: seasoning of the Tilapia mossambica trunk that the 4th step is obtained together with attachment, is packed into food-grade aluminium foil polybag or food
In grade high-barrier polybag, the hot-seal in vacuum gauge pressure -0.09MPa environment obtains vacuum-packed ferment local-flavor Rofe
Fish；
Step 6: vacuum-packed ferment local-flavor Tilapia mossambica is put into quick freezing unit or quick-frozen environment, within the 18min time,
Central temperature is refrigerated to lower than -18 DEG C, obtain it is quick-frozen after vacuum packaging ferment local-flavor Tilapia mossambica；
Step 7: the vacuum packaging ferment local-flavor Tilapia mossambica after will be quick-frozen is put into ultrahigh pressure treatment equipment, in 10 DEG C of environment temperature
Be pressure matchmaker with water under degree, using 350MPa ultra high pressure treatment, dwell time 11min, after up to the quick-frozen Rofe of ferment local-flavor
Fish.
Preferred embodiment are as follows: the fragrance powder the preparation method comprises the following steps: weighing raw material according to the composition of raw materials of fragrance powder
And be uniformly mixed, 40 mesh are crushed to up to fragrance powder.
The above-described embodiments merely illustrate the principles and effects of the present invention, and is not intended to limit the present invention.It is any ripe
The personage for knowing this technology all without departing from the spirit and scope of the present invention, carries out modifications and changes to above-described embodiment.Cause
This, institute is complete without departing from the spirit and technical ideas disclosed in the present invention by those of ordinary skill in the art such as
At all equivalent modifications or change, should be covered by the claims of the present invention.
Claims (2)
1. a kind of production method of the quick-frozen Tilapia mossambica of ferment local-flavor, it is characterised in that: include the following steps:
Step 1: removing the gill, unicorn, internal organ by after fresh Tilapia mossambica slaughter, cleaning up and drain moisture, obtain Tilapia mossambica
Trunk；
Step 2: uniformly spreading fermentation mixture to the inner surface and the outer surface of the Tilapia mossambica trunk, then pile up to a hair
It in ferment container, is compacted on uppermost Tilapia mossambica trunk with green stone block, container is placed in 22 ~ 28 DEG C of environment after covering, and is sent out
Ferment 60-72h；The mass ratio of the Tilapia mossambica trunk and fermentation mixture is 10-12:1, and the raw material of the fermentation mixture is matched
Side includes the raw material of following parts by weight: the compound probiotic of 20 ~ 30 parts by weight, the salt of 25 ~ 35 parts by weight, 8 ~ 12 parts by weight
Zanthoxylum powder, the chilli powder of 9 ~ 12 parts by weight, the ginger powder of 10 ~ 15 parts by weight, 10 ~ 20 parts by weight fragrance powder, the compound benefit
Raw bacterium by lactobacillus plantarum, lactobacillus thermophilus, Pediococcus pentosaceus, staphylococcus xylosus freeze-dried powder, 1:1:1:1 in mass ratio is mixed
Conjunction obtains；The composition of raw materials of the fragrance powder includes the raw material of following parts by weight: 25-35 parts by weight are octagonal, 20-30 parts by weight are fragrant
Cogongrass, 10-20 parts by weight Radix Glycyrrhizae, 10-20 parts by weight fennel seeds, 15-25 parts by weight spiceleaf, 10-20 parts by weight tsaoko；
Step 3: the Tilapia mossambica trunk that second step obtains is taken out from container, surface liquid is drained, adds its quality 0.7 ~ 1%
Rejuvenator, be put into vacuum tumbler progress tumbling Tenderization, the setup parameter of vacuum tumbler are as follows: vacuum gauge pressure-
0.045 ~ -0.060Mpa, revolving speed 8-12r/min, 20-30 DEG C of temperature, time 45-90min；The composition of raw materials packet of the rejuvenator
Include the raw material of following parts by weight: 30-35 parts by weight composite phosphate, 15-20 parts by weight of lemon acid sodium, 15-20 parts by weight
CaCL2, 10-15 part by weight of vitamin E, 10-15 parts by weight Actinidin, 10-15 parts by weight papain；
Step 4: the Tilapia mossambica trunk that third step obtains is taken out from vacuum tumbler, by Tilapia mossambica trunk and seasoning matter
Amount is mixed than 7.5-8.0:1, and spice to seasoning uniform fold stands 15-20min, so in the surfaces externally and internally of Tilapia mossambica trunk
Repetitive operation 4 ~ 6 times afterwards；The composition of raw materials of the seasoning includes the raw material of following parts by weight: 10-15 parts by weight potato is formed sediment
Powder, 10-15 parts by weight Corn starch, 8-12 parts by weight lotus root starch, 5-8 parts of weight konjaku powders, 10-15 parts by weight of soybean powder, 10-
15 parts by weight of soybean protein isolates, 15-18 portions of cooking wine of weight, 3-5 parts by weight of lemon juice, 3-5 parts by weight vinegar, 3-5 parts by weight
Light soy sauce, 3-5 portions of weight dark soy sauce, 1-1.5 parts by weight ginger powder, 1-1.5 parts by weight garlic powder, 0.5-1.0 parts by weight of lemon acid, 0.5-
1.0 portions of lemon weight lemon acid sodium, 3-5 parts by weight white granulated sugar, 4-6 parts by weight salt, 1.5-2 parts by weight bio-preservative, the life
The composition of raw materials of object antistaling agent includes the raw material of following parts by weight: 25-30 parts by weight Flos Caryophylli extract, 25-30 parts by weight fan change
Fragrant extract, 15-20 parts by weight shaddock bark extract, 25-30 parts by weight tea polyphenols；
Step 5: seasoning of the Tilapia mossambica trunk that the 4th step is obtained together with attachment, is packed into food-grade aluminium foil polybag or food
In grade high-barrier polybag, the hot-seal in vacuum gauge pressure -0.09~-0.10MPa environment obtains vacuum-packed fermentation
Flavor Tilapia mossambica；
Step 6: vacuum-packed ferment local-flavor Tilapia mossambica is put into quick freezing unit or quick-frozen environment, within the 18min time,
Central temperature is refrigerated to lower than -18 DEG C, obtain it is quick-frozen after vacuum packaging ferment local-flavor Tilapia mossambica；
Step 7: the vacuum packaging ferment local-flavor Tilapia mossambica after will be quick-frozen is put into ultrahigh pressure treatment equipment, in 7-12 DEG C of environment
At a temperature of, be pressure matchmaker with water, using 300-400MPa ultra high pressure treatment, dwell time 10-12min, after up to fermentation wind
The quick-frozen Tilapia mossambica of taste.
2. the production method of the quick-frozen Tilapia mossambica of ferment local-flavor according to claim 1, it is characterised in that: the fragrance powder
The preparation method comprises the following steps: weighing raw material according to the composition of raw materials of fragrance powder and being uniformly mixed, 40 mesh are crushed to up to fragrance powder.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110959665A (en) * | 2019-12-20 | 2020-04-07 | 黄山学院 | Compound sterilization method for smelly mandarin fish and equipment used by same |
| CN111034783A (en) * | 2019-11-25 | 2020-04-21 | 黄山学院 | Method for sterilizing stinky mandarin fish by using plant bacteriostatic combination liquid in cooperation with ultrahigh pressure treatment |
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| CN111034783A (en) * | 2019-11-25 | 2020-04-21 | 黄山学院 | Method for sterilizing stinky mandarin fish by using plant bacteriostatic combination liquid in cooperation with ultrahigh pressure treatment |
| CN111034783B (en) * | 2019-11-25 | 2023-04-25 | 黄山学院 | Method for sterilizing stinky mandarin fish by combining plant antibacterial combination liquid and ultrahigh pressure treatment |
| CN110959665A (en) * | 2019-12-20 | 2020-04-07 | 黄山学院 | Compound sterilization method for smelly mandarin fish and equipment used by same |
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Application publication date: 20181211 |