CN109170647A - 一种麻辣鱼调理食品的加工方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
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- 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
- A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
- A23B4/012—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
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- 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
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- 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
- 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
- A23L5/30—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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明涉及一种麻辣鱼调理食品的加工方法,属于水产品加工技术领域。该调理食品各配料的重量份数为:鱼块95‑100份、葱25‑30份、姜15‑20份、白酒2‑3份,水190‑200份、芝麻1‑2份、麻椒1‑2份、辣椒7‑8份、食用油25‑30份、香油1‑2份、花椒油1‑2份、辣椒油1‑2份、香叶0.5‑1份、八角0.5‑1份、桂皮0.5‑1份、生姜0.5‑1份、大蒜0.5‑1份、大葱1‑2份组成,鱼块经前处理、脱腥、腌制、包装、杀菌等步骤加工成成品。本发明采用纯天然原辅料将具有腥味的鱼进行了很好的脱腥,营养更丰富,生产出的一种麻辣鱼调理食品口味更独特,受大众青睐。
Description
技术领域
本发明属于水产品加工技术领域,尤其涉及一种麻辣鱼调理食品的加工方法。
背景技术
鱼主要是以植物为食,喜群居而行,择食而居。肉质细嫩,肉营养价值很高,含有丰富的蛋白质和脂肪,并含有大量的钙、磷、铁等矿物质。鱼分布广泛,全国各地水域常年均有生产,以2-4月份和8-12月份的鱼最肥美,为我国重要食用肉类。
社会生活节奏的加快和社会分工的细化,促使消费者渴望尽可能得享受社会发展提供的服务资源,享受现代社会带来的便捷,力求从繁重的厨房劳动中解脱出来,节省时间创造新的价值。调理鱼制品因具有安全、营养、方便、快捷的特点受到人们的青睐,引导着健康饮食文化潮流。从发达国家食品发展史来看,调理食品的生产和消费增长伴随着一个国家和地区的经济发展和社会进步。商用冷柜、家用电冰箱和微波炉的普及,使美国、日本等一些发达国家具备了生产和消费调理食品的基本条件。我国调理食品在90年代才有所发展,与发达国家相比,还处在初级阶段。我国调理食品产业始于出口外向型企业,主要依靠海外市场发展。
鱼类营养丰富,味道鲜美,价格便宜。可以预见,营养丰富的麻辣鱼调理食品将会得到广大消费者的广泛认可和热烈欢迎。
发明内容
本发明目的是提供一种麻辣鱼调理食品的加工方法,包括以下步骤:
(1)前处理:将鱼去鳃、去内脏(冻结的鱼需进行解冻),采用弱酸性电解水对鱼进行清洗去菌;
(2)脱腥:将处理好的鱼进行切块,鱼块95-100份、葱25-30份、姜15-20份、白酒2-3份,水190-200份、料液比为1∶2,在4℃-10℃,超声频率25Hz、功率180W-360W条件下处理30min-80min;
(3)腌制:将适量调味料均匀涂抹在脱腥好的鱼块身上,在4℃-10℃下腌制4h-6h。调味料由芝麻1-2份、麻椒1-2份、辣椒7-8份、食用油25-30份、香油1-2份、花椒油1-2份、辣椒油1-2份、香叶0.5-1份、八角0.5-1份、桂皮0.5-1份、大蒜0.5-1份、大葱1-2份、盐5-6份组成;
(4)用真空包装机进行包装,并在微波条件下进行灭酶杀菌,常温储存。
而且,所述步骤(1)中,弱酸性电解水对鱼进行清洗去菌的条件为:料液比为1∶2,处理方式为浸泡,处理时间为10min-20min;
而且,所述步骤(3)中所述调味料的制作方法为:炒锅中依次放入水、食用油、辣椒,搅拌5分钟,颜色变红时快速捞出辣椒,并把辣椒打碎,接着加入香叶、八角、桂皮、大葱、大蒜,中小火熬出香味,然后将油过滤,将打碎的辣椒、花椒、芝麻、盐搅拌均匀,待油温降至45℃-50℃淋入,搅拌均匀。
本发明的有益效果和优点是:
1.本发明原材料均为纯天然原辅料,葱、姜、白酒加入到调理鱼中,使鱼肉无腥味,营养更丰富。
2.本发明由于运用了电解水杀菌技术、超声波辅助脱腥技术和微波灭酶技术,缩短了脱腥腌制的时间,大大降低了工作成本,提高了工作效率。
具体实施方式
下面详细叙述本发明的实施例,需要说明的是,本实施例是叙述性的,不是限定性的,不能以此限定本发明的保护范围。
实施例1
鱼块95份、葱25份、姜15份、白酒2份、水190份、芝麻1份、麻椒1份、辣椒7份、食用油25份、香油1份、花椒油1份、辣椒油1份、香叶0.5份、八角0.5份、桂皮0.5份、大蒜0.5份、大葱1份、盐5份,上述一种麻辣调理鱼的加工,包括以下步骤:
(1)将鱼去鳃、去内脏(冻结的鱼需进行解冻),采用弱酸性电解水对鱼进行清洗去菌,料液比为1∶2,处理方式为浸泡,处理时间为10min;
(2)鱼块、葱、姜、白酒在4℃条件下腌制40min,超声频率为25Hz,功率180W,腥味得到去除;4℃作用下将脱腥后的鱼浸渍在调味料中4个小时,调味料由芝麻、花椒、辣椒、油、香油、花椒油、辣椒油、香叶、八角、桂皮、生姜、大蒜、大葱、盐组成,对腌制好的鱼进行真空包装,包装好的鱼在微波作用下进行灭酶杀菌。
实施例2
鱼块100份、葱30份、姜20份、白酒3份、水200份、芝麻2份、麻椒2份、辣椒8份、食用油30份、香油2份、花椒油2份、辣椒油2份、香叶1份、八角1份、桂皮1份、大蒜1份、大葱2份、盐6份,上述一种麻辣鱼调理食品的加工,包括以下步骤:
(1)将鱼去鳃、去内脏(冻结的鱼需进行解冻),采用弱酸性电解水对鱼进行清洗去菌,料液比为1∶2,处理方式为浸泡,处理时间为20min;
(2)鱼块100份、葱30份、姜20份、白酒3份在4℃条件下腌制70min,超声频率为25Hz,功率360W,腥味得到去除;4℃作用下将脱腥后的鱼浸渍在调味料中4个小时,调味料由芝麻、花椒、辣椒、油、香油、花椒油、辣椒油、香叶、八角、桂皮、大蒜、大葱、盐组成,对腌制好的鱼进行真空包装,包装好的鱼在微波作用下进行灭酶杀菌。
Claims (5)
1.一种麻辣鱼调理食品的加工方法,其特征在于,经过前处理、脱腥、腌制、包装灭酶杀菌工艺加工完成,由以下重量份数的原辅料制成:鱼95-100份、葱25-30份、姜15-20份、白酒2-3份、水190-200份、调味料由芝麻1-2份、麻椒1-2份、辣椒7-8份、食用油25-30份、香油1-2份、花椒油1-2份、辣椒油1-2份、香叶0.5-1份、八角0.5-1份、桂皮0.5-1份、、大蒜0.5-1份、大葱1-2份、盐5-6份。
2.按照权利要求1所述的一种麻辣鱼调理食品的加工方法,其特征在于,所述鱼为中科三号银鲫、草鱼、鲅鱼、鲳鱼。
3.按照权利要求1所述的一种麻辣鱼调理食品的加工方法,其特征在于,所述食用油为棕榈油、大豆油、菜籽油或葵花籽油。
4.按照权利要求1所述的一种麻辣鱼调理食品的加工方法,其特征在于,所述调味料的加工方法为:炒锅中依次放入水、食用油、辣椒,搅拌5分钟,颜色变红时快速捞出辣椒,并把辣椒打碎,接着加入香叶、八角、桂皮、大葱、大蒜,中小火熬出香味,然后将油过滤,将打碎的辣椒、花椒、芝麻、盐搅拌均匀,待油温降至45℃-50℃淋入,搅拌均匀。
5.按照权利要求1所述的一种麻辣鱼调理食品的加工方法,其特征在于,包括以下步骤组成:
(1)前处理:将鱼去鳃、去内脏(冻结的鱼需进行解冻),采用弱酸性电解水对鱼进行清洗去菌,料液比为1∶2,处理方式为浸泡,处理时间为10min-20min;
(2)脱腥:将处理好的鱼进行切块,将鱼块、葱、姜、白酒和水按料液比1∶2混合,在4℃-10℃,超声频率25Hz、功率180W-360W条件下处理30min-80min;
(3)腌制:将适量调味料均匀涂抹在脱腥好的鱼块身上,在4℃-10℃下腌制4h-6h。调味料由芝麻、麻椒、辣椒、食用油、香油、花椒油、辣椒油、香叶、八角、桂皮、大蒜、大葱、盐组成;
(4)用真空包装机进行包装,并在微波条件下进行灭酶杀菌,常温储存。
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CN110934268A (zh) * | 2019-12-11 | 2020-03-31 | 天津市宽达水产食品有限公司 | 一种醇香型鲫鱼调理食品及其加工方法 |
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CN110934268A (zh) * | 2019-12-11 | 2020-03-31 | 天津市宽达水产食品有限公司 | 一种醇香型鲫鱼调理食品及其加工方法 |
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