CN109068702A - 革新性金枪鱼加工流程 - Google Patents

革新性金枪鱼加工流程 Download PDF

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CN109068702A
CN109068702A CN201680084645.5A CN201680084645A CN109068702A CN 109068702 A CN109068702 A CN 109068702A CN 201680084645 A CN201680084645 A CN 201680084645A CN 109068702 A CN109068702 A CN 109068702A
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图恩亚瓦特·卡瑟姆素万
彼得·博恩兹
贾图隆·齐特库姆约昆
童康·凯乌他瑟
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Thai Wansheng Group (volkswagen) Co Ltd
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    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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Abstract

本发明所述的革新性金枪鱼加工流程一般包括下列步骤：对冰冻金枪鱼解冻，去除鱼头和内脏，切片，去皮，清洗经去皮的金枪鱼鱼片，预烹饪，冷却，对经清洗和预烹饪的金枪鱼鱼柳进行包装，对包装好的金枪鱼鱼柳进行消毒或对未包装的金枪鱼鱼柳进行冷冻。相比传统加工流程，本发明所述的加工流程不仅可将能耗降低一半，还能大大减少烹饪和冷却所需的时间。因此，本发明可大大减少加工流程时间，从传统的8小时加工流程时间减少到小于30分钟。

Description

革新性金枪鱼加工流程
技术领域
本发明的技术领域与食品科技相关，即，本发明提供了一种制作金枪鱼包装产品的新的高效加工流程。
发明背景
就传统流程而言以及如图1所示，需要将按照大小分类的冷冻金枪鱼放入10-20℃的水中解冻3-5个小时，直到其脊骨温度达到-5至+5℃为止。接着对金枪鱼进行宰杀(去除内脏)并将其放入手推车中。然后将金枪鱼运送至厨房进行预烹饪，预烹饪大概需要3.5至6个小时，包括冷却过程。然后花1.3小时使用人工将预烹饪的金枪鱼清理干净。金枪鱼鱼柳的核心温度可达到20至50℃。图1显示了完整的传统加工流程。加工流程时间过长不仅会导致鱼的新鲜度降低，还会增加细菌滋生的机会。
因此，迫切需要对上述流程进行革新，以减少加工时间，降低能耗，提高成品质量。
发明内容
本发明所述的革新性金枪鱼加工流程由下列步骤构成：
a.解冻冷冻的金枪鱼；
b.去除金枪鱼的头和内脏；
c.将金枪鱼切片，分离出脊骨、鱼侧腹和金枪鱼鱼片；
d.将所述金枪鱼鱼片去皮；
e.清洗去皮后的金枪鱼鱼片，制成生的金枪鱼鱼柳；
f.预烹饪所述生的金枪鱼鱼柳；
g.清洗经预烹饪的金枪鱼鱼柳；
h.预烹饪所述生的金枪鱼鱼柳；
i.冷却金枪鱼鱼柳；
j.包装经过清洗和预烹饪的金枪鱼鱼柳；
k.对包装好的金枪鱼鱼柳进行消毒或将金枪鱼鱼柳冷冻。
其中，为了减少预烹饪时间并节能，在预烹饪步骤之前，所述金枪鱼鱼片是已经去头、去内脏和去皮的。本发明所述的加工流程生产出的金枪鱼产品颜色更亮，新鲜度更高，肉汁更多。
附图说明
图1显示了金枪鱼产业中常用的传统金枪鱼加工流程。
图2显示了本发明提供的革新性金枪鱼加工流程。
图3对采用传统加工流程加工和采用本发明所述革新性金枪鱼加工流程加工的金枪鱼产品进行对比的的试验结果。
图4显示了法国155名参与者提供的感官试验结果。
图5显示了英国157名参与者提供的感官试验结果。
发明详情
I.革新性金枪鱼加工流程
本发明所述的革新性金枪鱼加工流程(见图2)的第一步是将金枪鱼解冻、去头并去除内脏。然后采用人工或机械方式将金枪鱼切片，每条鱼至少切为两片。接着对鱼片进行修整和清洗，以做好去皮的准备，其中，使用小刀、电动刀、激光、压缩空气或喷水器对经预烹饪的金枪鱼鱼柳进行修整和清洗。去除暗色鱼肉，将鱼片放入蒸汽通道中进行烹制并用水冷却，然后将其包装形成想要的金枪鱼产品。本发明可大大减少加工流程时间，从传统加工流程所需的8小时减少到小于30分钟，如图3所示。由于本发明无需对整条鱼进行烹饪，因此可降低预烹饪所需的能耗，并且本发明在预烹饪之前就去除金枪鱼的非肉部分，因此可大大减少烹饪和冷却时间。
在本发明所述革新性金枪鱼加工流程的一个更详细的实施例中，生金枪鱼，优选重量至少为0.1kg的冷冻金枪鱼，最好是重量为0.8-6.4kg的冷冻金枪鱼，被放入水中进行部分或完全解冻，直到金枪鱼的脊骨温度达到0-10℃为止，最好是达到0-4℃。然后进行去头和去内脏流程，如去除鱼头、鱼内脏、背鳍和鱼尾。接着将经过去头和去内脏的金枪鱼切片并修整，去除所有侧骨，然后将鱼片运送至去皮站。然后去除暗色鱼肉。使用预烹饪设备，优选为蒸汽通道，通过连续给料流程，帮助保持鱼柳水分，以获得优质金枪鱼鱼柳。在蒸汽通道中进行预烹饪的核心温度应为50-200℃，优选为80-100℃，蒸汽输入流量为80-180千克/小时，预烹饪时间为5-40分钟，以在低水分损失的情况下获得最高的排水重量。然后经预烹饪的金枪鱼鱼柳可通过任意冷却系统进行冷却，例如配备有喷淋水和冷却空气的通道输送机进行连续冷却处理。冷却后的鱼柳温度控制在25-50℃，经喷水冷却后的鱼柳温度最好控制在40-45℃，经冷却空气冷却后的鱼柳温度控制在25-35℃。蒸汽通道优选是连续运行，以助于使金枪鱼保持适当水分，并减少鱼柳表面出现凝乳现象，具体步骤为：将生的金枪鱼鱼柳传送入蒸汽通道中，使用饱和蒸汽加热鱼柳直到温度达到80-100℃，然后将鱼柳传送至带有冷却水喷淋通道的冷却系统中，将鱼柳温度降低至40-45℃，接着使用冷却空气对鱼柳进行冷却，直到鱼柳温度达到25-35℃为止，然后将鱼柳包装形成成品，并对包装好的金枪鱼鱼柳进行消毒或对未包装的金枪鱼鱼柳进行冷冻。
II.金枪鱼产品的质量评估
对采用本发明所述新加工流程获得的产品和采用传统加工流程(用于可行性试验的两种配方(100％油和100％卤水))获得的产品进行质量评估和比较，分析和对比了成品的毛重、净重、碎片含量(％)、排水重量、水含量(％)、油含量(％)和卤水含量(％)。结果显示，采用本发明所述新型加工流程获得的金枪鱼产品的质量参数与采用传统加工流程获得的产品的质量参数具有可比性。
此外，还进行了与产品外观相关的质量评估。结果显示，相比采用传统加工流程获得的产品，采用本发明所述革新性金枪鱼加工流程获得的产品从外观上来看颜色更亮，新鲜度更高并且肉汁更多，如图4和图5所示。
革新性加工流程不仅可改善金枪鱼产品的外观，还可提高新鲜度，改善产品的质地和口感。来自法国的155名参与者和来自英国的157名参与者进行了感官试验，试验结果分别如图4和图5所示。感官试验是使用具有相同形式(即生的包装鱼或鱼块)的同一种金枪鱼完成的。采用革新性加工流程获得的金枪鱼产品的分数高于采用传统加工流程获得的产品，也高于采用未知加工流程(数据未显示)获得的产品。
III.革新性加工流程的效率
根据传统做法，一般先将金枪鱼宰杀(去除内脏)，然后再进行预烹饪，而预烹饪包括冷却时间需要3.5至6个小时。据报告，烹饪1吨宰杀好的金枪鱼需要使用约0.32吨蒸汽。本发明对金枪鱼的加工流程进行了革新，从传统的烹饪宰杀好的金枪鱼转变为只烹饪鱼片。这种革新性加工流程可将能耗降低约50％。事实上，整条鱼只有50％可制作成最终冷冻产品或罐头产品，因此，在革新性加工流程中，仅对每条鱼的一半进行烹饪，因为鱼头、鱼尾、鱼皮和暗色鱼肉都在进行烹饪之前就去除了。相比传统加工流程，革新性加工流程将能耗降低了约一半。能耗的节约不仅可大大节约生产成本，还对环境保护有益。
革新性加工流程不仅可将能耗降低一半，还可大大减少烹饪和冷却所需的时间。因此，整个加工流程时间从传统加工流程的8小时显著减少到不足30分钟。总之，本发明所述的革新性加工流程在金枪鱼生产的技术领域中是很新颖的，其流程涉及对生鱼进行处理和切片。只对鱼片进行烹饪和冷却，因此可大大节约时间和能源。革新性加工流程所需时间不足半小时，获得的鱼产品可保持新鲜度，进而可大大提高鱼产品的质量。

Claims (12)

1.革新性金枪鱼加工流程包括下列步骤：
-解冻冷冻的金枪鱼；
-去除金枪鱼的头和内脏；
-将金枪鱼切片，分离出脊骨、鱼侧腹和金枪鱼鱼片；
-将所述金枪鱼鱼片去皮；
-清洗去皮后的金枪鱼鱼片，制成生的金枪鱼鱼柳；
-预烹饪所述生的金枪鱼鱼柳；
-冷却金枪鱼鱼柳；
-包装经过清洗和预烹饪的金枪鱼鱼柳；
-对包装好的金枪鱼鱼柳进行消毒或将金枪鱼鱼柳冷冻；
其特征在于，为了减少预烹饪时间并节能，在预烹饪步骤之前，所述金枪鱼鱼片是已经去头、去内脏和去皮的。
2.如权利要求1所述的革新性金枪鱼加工流程，其特征在于，对经预烹饪的金枪鱼鱼柳的清洗步骤，在包装金枪鱼鱼柳之前或者在冷却金枪鱼鱼柳之前进行。
3.如权利要求2所述的革新性金枪鱼加工流程，其特征在于，使用小刀、电动刀、激光、压缩空气或喷水器对经预烹饪的金枪鱼鱼柳进行清洗。
4.如权利要求1所述的革新性金枪鱼加工流程，其特征在于，对所述冷冻的金枪鱼进行部分或完全解冻。
5.如权利要求1或4所述的革新性金枪鱼加工流程，其特征在于，解冻过程在水中进行。
6.如权利要求1所述的革新性金枪鱼加工流程，其特征在于，预烹饪的条件是：温度50–200℃，蒸汽输入流量80–180千克/小时，预烹饪时间5-40分钟。
7.如权利要求1所述的革新性金枪鱼加工流程，其特征在于，使用配备有喷淋水和/或冷却空气的通道输送机对金枪鱼鱼柳进行连续冷却处理。
8.如权利要求1和7任一项所述的革新性金枪鱼加工流程，其特征在于，经过冷却后，金枪鱼鱼柳的温度为25-50℃。
9.如权利要求7和8任一项所述的革新性金枪鱼加工流程，其特征在于，金枪鱼鱼柳经喷淋水冷却后温度为40-45℃。
10.如权利要求7和8任一项所述的革新性金枪鱼加工流程，其特征在于，金枪鱼鱼柳经空气冷却后温度为25-35℃。
11.如权利要求1所述的革新性金枪鱼加工流程，其特征在于，预烹饪和冷却步骤统称为蒸汽通道流程，该流程有助于使金枪鱼鱼柳保持适当的水分，并可减少鱼柳表面出现凝乳现象，具体步骤为：
-将生的金枪鱼鱼柳送入蒸汽通道中；
-使用饱和蒸汽加热鱼柳直到温度达到80-100℃为止；
-将鱼柳运送至带有冷却水喷淋通道的冷却系统中，使鱼柳温度降低至40-45℃；以及
-使用冷却空气对鱼柳进行冷却，直到鱼柳温度达到25-35℃为止，然后将鱼柳包装形成成品。
12.如权利要求1至11中任一项所述的革新性金枪鱼加工流程，其特征在于，流程为分批流程或连续流程。
CN201680084645.5A 2016-07-13 2016-07-13 革新性金枪鱼加工流程 Pending CN109068702A (zh)

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