CN109259122A - A kind of salmon pine production method of the long features good taste of shelf life - Google Patents
A kind of salmon pine production method of the long features good taste of shelf life Download PDFInfo
- Publication number
- CN109259122A CN109259122A CN201710582865.7A CN201710582865A CN109259122A CN 109259122 A CN109259122 A CN 109259122A CN 201710582865 A CN201710582865 A CN 201710582865A CN 109259122 A CN109259122 A CN 109259122A
- Authority
- CN
- China
- Prior art keywords
- salmon
- shelf life
- pine
- production method
- good taste
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3526—Organic compounds containing nitrogen
Abstract
The invention discloses a kind of salmon pine production methods of the long features good taste of shelf life, and the salmon pine production method of the long features good taste of the shelf life is the following steps are included: S1: feedstock processing；S2: hacking；S3: it steams；S4: it crushes；S5: it feeds intake；S6: system pine；S7: bottling；S8: sterilization；S9: heat insulation experiment.This invention ensures that the color, smell and taste of salmon fish pine products.And antistaling agent is at this temperature, can give full play to bacteriostasis.Secondly, the compound antistaling agent, is all compounded using natural biological type raw material, mutually collaboration plays a role between each ingredient, and is not absorbed by the body, and has no effect to human body.While reducing the sterilization temperature of fish pine products, shelf life of products can be extended.Guarantee dried fish floss fresh taste, delicious taste.
Description
Technical field
The present invention relates to food processing technology field, the salmon pine production side of specially a kind of long features good taste of shelf life
Method.
Background technique
The processing technology of CN105167005A " deep-sea salmon pine production technology ", sterilization temperature is high, and the time is long.Greatly
Affect the mouthfeel of dried fish floss, the taste of fresh and sweet perfume；It will affect shelf life if cold sterilization, influence product and sell；Commonly
Chemical preservation antistaling agent, non-refractory, safety is low, is harmful to human health.It is well known that salmon is a kind of containing very
One of rare fish in the world of unsaturated fatty acid abundant.Blood lipid and cholesterolemia can be effectively reduced in unsaturated fatty acid,
Contained omega-3 fatty acid is even more brain, retina and the essential substance of nervous system.Its nutritive value and effect
It is pursued by compatriots.But the resources approach for eating salmon product at home is considerably less, especially hinterland, in addition to salmon
Cooking methods it is improper, even more cause many ordinary peoples to want the problem eaten and will not eaten.This salmon pine of the invention
Product greatly remains the original mouthfeel of salmon, flavor, nutritive value from technique.Also, extend salmon pine
Shelf life, so that consumer and manufacturer are facilitated, it is to kill two birds with one stone.All the time, certain canned foods are come
It says, excessively high sterilization temperature such as (121 DEG C 30 minutes) and time can generate the color of product and destroy left and right, Bu Nengbao
Hold the original quality of food and flavor.Product is set to lose the elasticity of fresh food materials, toughness；To salmon food materials from taste
Flavor substance and the seasoning of cooperation can lose in high temperature, and taste is made to be deteriorated.And low sterilization temperature such as (80-100
DEG C) in the case where, it is ensured that the mouthfeel of product, taste keep the original feeling of freshness of food materials, but tend to product because killing
Bacterium is not thorough and generates phenomena such as tank that rises is corrupt, shortens the shelf life of product, is all a kind of loss for consumer and businessman.
Under the premise of both methods is even cannot to reach product perfect presentation color and safety, the invention patent can be perfect
It solves.Firstly, antistaling agent of the invention tested repeatedly be it is resistant to high temperature, at 100 DEG C, the bacteriostasis of antistaling agent completely may be used
To bring into play, this is that other preservatives are not readily reachable by.
Summary of the invention
The purpose of the present invention is to provide a kind of salmon pine production methods of the long features good taste of shelf life, to solve above-mentioned back
The problem of being proposed in scape technology.
To achieve the above object, the invention provides the following technical scheme: a kind of salmon pine system of the long features good taste of shelf life
Make method, the salmon pine production method of the long features good taste of the shelf life the following steps are included:
S1: feedstock processing；S2: hacking；S3: it steams；S4: it crushes；S5: it feeds intake；S6: system pine；S7: bottling；S8: sterilization；S9: it protects
Temperature experiment.
The step S1 specifically: selection deep-sea salmon as a raw material for production, after hydrostatic defrosting 3-4 hours, starts to break material, make
Individual separation continues to thaw 1 hour, discharges water, when occurring fish body surface packet ice after 1 hour, pull material out, at this time salmon body
Core temperature carries out hacking processing when reaching -2 ~ 0 DEG C.
The step S2 specifically: blade cuts hacking along middle bone from tail portion, removes fish head, abdomeinal fin, dorsal fin, tail fin, and trimming thorn becomes silted up
Blood black film pulls out middle thorn, skinning machine peeling.
The step S3 specifically: fillet are put into steam box 100 DEG C, are steamed 5 minutes.
The step S4 specifically: pulverizer once crushes flesh of fish particle diameter between 0.5-1cm.
The step S5 specifically: the dried fish floss crushed is imported in blender, various seasonings (salt 1-5% is put into；Sugared 2-4%；
Soy sauce 0.1-2%；Vegetable oil 1-10%；Monosodium glutamate 0.1-2%；5- the sapidity nucleotide disodium 0.1-0.5%) and a kind of composite antistaling agent
(polylysine: epsilon-polylysine 0.2-1%；Antioxidant: tea polyphenols 0.2-1%；Vitamin: VC0.5-1%；Chelating agent:
EDTA0.01-0.05%).
The step S6 specifically: be put into loosening machine by sauting, the vegetable oil of inventory 2%, be added after heating and cut the flesh of fish mixed
Grain, heats while stirring, and 80-100 DEG C of the heating temperature water content to dried fish floss takes the dish out of the pot when being 45-65%.
The step S7 specifically: bottle cap is tightened in weighing bottling as required.
The step S8 specifically: enter fountain sterilization kettle, 3 sterilization stages；52 DEG C of 18 minutes pressure of first stage
0.2Mpa, 80 DEG C of 10 minutes pressure 0.2Mpa of second stage, 100 DEG C of 15 minutes pressure 0.29Mpa of phase III.
The step S9 specifically: sterilize dried fish floss after cooling, into 37 DEG C of moist closets, store 7 days, prover tank lid it is true
Empty safety turns round whether raised, exclusion gas leakage product.
Compared with prior art, the beneficial effects of the present invention are: a kind of salmon pine production side of the long features good taste of shelf life
Method ensure that the color, smell and taste of salmon fish pine products.And antistaling agent is at this temperature, can give full play to bacteriostasis.Its
Secondary, which is all compounded using natural biological type raw material, and mutually collaboration plays a role between each ingredient,
And it is not absorbed by the body, human body is had no effect.While reducing the sterilization temperature of fish pine products, product can be extended
Shelf-life.Guarantee dried fish floss fresh taste, delicious taste.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
The present invention provides a kind of technical solution: a kind of salmon pine production method of the long features good taste of shelf life, the shelf life
The salmon pine production method of long features good taste the following steps are included:
S1: feedstock processing；S2: hacking；S3: it steams；S4: it crushes；S5: it feeds intake；S6: system pine；S7: bottling；S8: sterilization；S9: it protects
Temperature experiment.
The step S1 specifically: selection deep-sea salmon as a raw material for production, after hydrostatic defrosting 3-4 hours, starts to break material, make
Individual separation continues to thaw 1 hour, discharges water, when occurring fish body surface packet ice after 1 hour, pull material out, at this time salmon body
Core temperature carries out hacking processing when reaching -2 ~ 0 DEG C.
The step S2 specifically: blade cuts hacking along middle bone from tail portion, removes fish head, abdomeinal fin, dorsal fin, tail fin, and trimming thorn becomes silted up
Blood black film pulls out middle thorn, skinning machine peeling.
The step S3 specifically: fillet are put into steam box 100 DEG C, are steamed 5 minutes.
The step S4 specifically: pulverizer once crushes flesh of fish particle diameter between 0.5-1cm.
The step S5 specifically: the dried fish floss crushed is imported in blender, various seasonings (salt 1-5% is put into；Sugared 2-4%；
Soy sauce 0.1-2%；Vegetable oil 1-10%；Monosodium glutamate 0.1-2%；5- the sapidity nucleotide disodium 0.1-0.5%) and a kind of composite antistaling agent
(polylysine: epsilon-polylysine 0.2-1%；Antioxidant: tea polyphenols 0.2-1%；Vitamin: VC0.5-1%；Chelating agent:
EDTA0.01-0.05%).
The step S6 specifically: be put into loosening machine by sauting, the vegetable oil of inventory 2%, be added after heating and cut the flesh of fish mixed
Grain, heats while stirring, and 80-100 DEG C of the heating temperature water content to dried fish floss takes the dish out of the pot when being 45-65%.
The step S7 specifically: bottle cap is tightened in weighing bottling as required.
The step S8 specifically: enter fountain sterilization kettle, 3 sterilization stages；52 DEG C of 18 minutes pressure of first stage
0.2Mpa, 80 DEG C of 10 minutes pressure 0.2Mpa of second stage, 100 DEG C of 15 minutes pressure 0.29Mpa of phase III.
The step S9 specifically: sterilize dried fish floss after cooling, into 37 DEG C of moist closets, store 7 days, prover tank lid it is true
Empty safety turns round whether raised, exclusion gas leakage product.
It ensure that the color, smell and taste of salmon fish pine products.And antistaling agent is at this temperature, can give full play to antibacterial work
With.Secondly, the compound antistaling agent, is all compounded using natural biological type raw material, mutually collaboration is played between each ingredient
Effect, and be not absorbed by the body, human body is had no effect.While reducing the sterilization temperature of fish pine products, it can prolong
The long products shelf-life.Guarantee dried fish floss fresh taste, delicious taste.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (10)
1. a kind of salmon pine production method of the long features good taste of shelf life, it is characterised in that: three texts of the long features good taste of the shelf life
Dried fish floss production method the following steps are included:
S1: feedstock processing；S2: hacking；S3: it steams；S4: it crushes；S5: it feeds intake；S6: system pine；S7: bottling；S8: sterilization；S9: it protects
Temperature experiment.
2. a kind of salmon pine production method of the long features good taste of shelf life according to claim 1, it is characterised in that: described
Step S1 specifically: selection deep-sea salmon as a raw material for production, after hydrostatic defrosting 3-4 hours, starts to break material, makes individual point
From, continue thaw 1 hour, discharge water, when occurring fish body surface packet ice after 1 hour, pull material out, at this time salmon body core Wen Da
Hacking processing is carried out when to -2 ~ 0 DEG C.
3. a kind of salmon pine production method of the long features good taste of shelf life according to claim 1, it is characterised in that: described
Step S2 specifically: blade cuts hacking along middle bone from tail portion, removes fish head, abdomeinal fin, dorsal fin, tail fin, trimming thorn, extravasated blood black film,
Pull out middle thorn, skinning machine peeling.
4. a kind of salmon pine production method of the long features good taste of shelf life according to claim 1, it is characterised in that: described
Step S3 specifically: fillet are put into steam box 100 DEG C, are steamed 5 minutes.
5. a kind of salmon pine production method of the long features good taste of shelf life according to claim 1, it is characterised in that: described
Step S4 specifically: pulverizer once crushes flesh of fish particle diameter between 0.5-1cm.
6. a kind of salmon pine production method of the long features good taste of shelf life according to claim 1, it is characterised in that: described
Step S5 specifically: the dried fish floss crushed is imported in blender, various seasonings (salt 1-5% is put into；Sugared 2-4%；Soy sauce 0.1-
2%；Vegetable oil 1-10%；Monosodium glutamate 0.1-2%；5- the sapidity nucleotide disodium 0.1-0.5%) and a kind of composite antistaling agent (poly- bad ammonia
Acid: epsilon-polylysine 0.2-1%；Antioxidant: tea polyphenols 0.2-1%；Vitamin: VC0.5-1%；Chelating agent: EDTA0.01-
0.05%).
7. a kind of salmon pine production method of the long features good taste of shelf life according to claim 1, it is characterised in that: described
Step S6 specifically: it is put into loosening machine by sauting, the vegetable oil of inventory 2%, is added after heating and cuts the flesh of fish particle mixed, side heating
Side stirring, 80-100 DEG C of the heating temperature water content to dried fish floss take the dish out of the pot when being 45-65%.
8. a kind of salmon pine production method of the long features good taste of shelf life according to claim 1, it is characterised in that: described
Step S7 specifically: bottle cap is tightened in weighing bottling as required.
9. a kind of salmon pine production method of the long features good taste of shelf life according to claim 1, it is characterised in that: described
Step S8 specifically: enter fountain sterilization kettle, 3 sterilization stages；52 DEG C of 18 minutes pressure 0.2Mpa of first stage, second-order
Section 80 DEG C of 10 minutes pressure 0.2Mpa, 100 DEG C of 15 minutes pressure 0.29Mpa of phase III.
10. a kind of salmon pine production method of the long features good taste of shelf life according to claim 1, it is characterised in that: institute
State step S9 specifically: sterilize dried fish floss after cooling, into 37 DEG C of moist closets, store 7 days, the vacuum safety of prover tank lid
Turn round whether raised, exclusion gas leakage product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710582865.7A CN109259122A (en) | 2017-07-17 | 2017-07-17 | A kind of salmon pine production method of the long features good taste of shelf life |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710582865.7A CN109259122A (en) | 2017-07-17 | 2017-07-17 | A kind of salmon pine production method of the long features good taste of shelf life |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109259122A true CN109259122A (en) | 2019-01-25 |
Family
ID=65152464
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710582865.7A Pending CN109259122A (en) | 2017-07-17 | 2017-07-17 | A kind of salmon pine production method of the long features good taste of shelf life |
Country Status (1)
| Country | Link |
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| CN (1) | CN109259122A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823888A (en) * | 2012-09-06 | 2012-12-19 | 刘建明 | Dried fish floss prepared from freshwater fish and industrial preparation method for dried fish floss |
| CN103503972A (en) * | 2012-06-21 | 2014-01-15 | 王鹏 | Biological preservation liquid of animal foodstuff and preparation of biological preservation liquid |
| CN103704775A (en) * | 2013-12-11 | 2014-04-09 | 荣成冠辰水产有限公司 | Preparing method of semi-dry type secondary-cooking salmon fish floss |
-
2017
- 2017-07-17 CN CN201710582865.7A patent/CN109259122A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103503972A (en) * | 2012-06-21 | 2014-01-15 | 王鹏 | Biological preservation liquid of animal foodstuff and preparation of biological preservation liquid |
| CN102823888A (en) * | 2012-09-06 | 2012-12-19 | 刘建明 | Dried fish floss prepared from freshwater fish and industrial preparation method for dried fish floss |
| CN103704775A (en) * | 2013-12-11 | 2014-04-09 | 荣成冠辰水产有限公司 | Preparing method of semi-dry type secondary-cooking salmon fish floss |
Non-Patent Citations (2)
| Title |
|---|
| 中国食品添加剂和配料协会编著: "《食品添加剂手册》", 30 September 2012, 中国轻工业出版社 * |
| 漳州中罐协科技中心主编: "《食品热力杀菌理论与实践》", 31 March 2014, 中国轻工业出版社 * |
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