CN109430744A - A kind of fried flavor anchovy manufacture craft - Google Patents
A kind of fried flavor anchovy manufacture craft Download PDFInfo
- Publication number
- CN109430744A CN109430744A CN201811384006.8A CN201811384006A CN109430744A CN 109430744 A CN109430744 A CN 109430744A CN 201811384006 A CN201811384006 A CN 201811384006A CN 109430744 A CN109430744 A CN 109430744A
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- anchovy
- fried
- manufacture craft
- deodorization
- fried flavor
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- 241001454694 Clupeiformes Species 0.000 title claims abstract description 196
- 235000019513 anchovy Nutrition 0.000 title claims abstract description 196
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 27
- 235000019634 flavors Nutrition 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 150000003839 salts Chemical class 0.000 claims abstract description 41
- 238000004332 deodorization Methods 0.000 claims abstract description 40
- 238000000034 method Methods 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 230000008569 process Effects 0.000 claims abstract description 10
- 238000010612 desalination reaction Methods 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims description 31
- 239000000843 powder Substances 0.000 claims description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 239000008157 edible vegetable oil Substances 0.000 claims description 15
- 235000019688 fish Nutrition 0.000 claims description 15
- 239000002002 slurry Substances 0.000 claims description 13
- 241000251468 Actinopterygii Species 0.000 claims description 11
- 238000007605 air drying Methods 0.000 claims description 11
- 238000010411 cooking Methods 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 9
- 239000001110 calcium chloride Substances 0.000 claims description 9
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 9
- 235000013312 flour Nutrition 0.000 claims description 9
- 235000019640 taste Nutrition 0.000 claims description 8
- 229920002261 Corn starch Polymers 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 239000008120 corn starch Substances 0.000 claims description 7
- 229940099112 cornstarch Drugs 0.000 claims description 7
- 238000007654 immersion Methods 0.000 claims description 6
- 229920001285 xanthan gum Polymers 0.000 claims description 6
- 244000291564 Allium cepa Species 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 5
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 5
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 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 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 238000013019 agitation Methods 0.000 claims description 5
- 230000000844 anti-bacterial effect Effects 0.000 claims description 5
- 239000011425 bamboo Substances 0.000 claims description 5
- 238000007598 dipping method Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical class [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000000052 vinegar Substances 0.000 claims description 5
- 235000021419 vinegar Nutrition 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 239000000230 xanthan gum Substances 0.000 claims description 5
- 229940082509 xanthan gum Drugs 0.000 claims description 5
- 235000010493 xanthan gum Nutrition 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 244000203593 Piper nigrum Species 0.000 claims 1
- 238000007602 hot air drying Methods 0.000 claims 1
- 238000005096 rolling process Methods 0.000 claims 1
- 239000003921 oil Substances 0.000 description 16
- 235000013601 eggs Nutrition 0.000 description 7
- 241001330002 Bambuseae Species 0.000 description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 3
- 239000004223 monosodium glutamate Substances 0.000 description 3
- 210000003205 muscle Anatomy 0.000 description 3
- 239000004575 stone Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- 241000722363 Piper Species 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000020776 essential amino acid Nutrition 0.000 description 2
- 239000003797 essential amino acid Substances 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 2
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 2
- 150000004671 saturated fatty acids Chemical class 0.000 description 2
- 235000003441 saturated fatty acids Nutrition 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 1
- NYNKCGWJPNZJMI-UHFFFAOYSA-N Clebopride malate Chemical compound [O-]C(=O)C(O)CC(O)=O.COC1=CC(N)=C(Cl)C=C1C(=O)NC1CC[NH+](CC=2C=CC=CC=2)CC1 NYNKCGWJPNZJMI-UHFFFAOYSA-N 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000305071 Enterobacterales Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 238000000944 Soxhlet extraction Methods 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910052796 boron Inorganic materials 0.000 description 1
- 230000009172 bursting Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 229910052745 lead Inorganic materials 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 210000004379 membrane Anatomy 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 229910052718 tin Inorganic materials 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- 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
- 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
- A23L5/20—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
- A23L5/276—Treatment with inorganic compounds
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses one kind to be related to aquatic products processing technical field, more particularly, to a kind of fried flavor anchovy manufacture craft, comprising the following steps: (1) pre-processes；(2) deodorization；(3) salt marsh is dehydrated；(4) desalination；(5) it seasons；(6) tight matter；(7) dry paste is hung；(8) it just fries；(9) samming；(10) multiple fried；(11) packaging sterilization.The present invention is by determining that the process route of reasonable obtains a kind of fried flavor anchovy manufacture craft, step is simple, it can have strong operability, fried flavor anchovy oil content obtained is low, exterior quality, flavor and mouthfeel are all good, the new way of a reasonable is provided for anchovy processing, is conducive to improve anchovy surcharge.
Description
Technical field
The present invention relates to aquatic products processing technical fields, more particularly, to a kind of fried flavor anchovy manufacture craft.
Background technique
Anchovy is the general designation that Anchovy belongs to fish, is during a kind of sociability is strong, Diel Vertical Migration is apparent, the small-sized fish in upper layer
Class, and the single highest fingerling of fishery product yield in the world, are distributed mainly on the temperate waters of southern hemisphere and northern hemisphere, the Huanghai Sea in China
With Area of The East China Sea anchovy resource rich in.
Anchovy dry product crude protein, crude fat, total reducing sugar and polyoses content are respectively 59.4%, 16.0%, 1.34% and 0.24
Containing 17 kinds of amino acid, total amount 61.45%, wherein 7 kinds of essential amino acid contents 23.77%, account for total amino acid content
38.68%；Essential amino acid index is 40.25；Fresh ear field content is 28.77%, accounts for 46.81% Anchovy of total amino acid content
Contain 13 kinds of saturated fatty acids (SFA), 8 kinds of monounsaturated fatty acids (MUFA), 6 kinds of polyunsaturated fatty acids in dried fish product
(PUFA), the 60.0%, 34.35% and 5.83% of total fatty acids are accounted for respectively, in addition, anchovy dry product also contain Na, K, P, Mg, Fe,
The mineral elements such as Zn, A1, Mn, B, Cu, Pb, Sn, Cr, especially microelement Fe, Zn content are higher, therefore, anchovy have compared with
High edible and nutritive value.But China is mainly used for the production of animal protein feed to the utilization of low value anchovy at this stage, former
Expect that utilization rate and added value of product are all low.
The Chinese patent of application publication number CN103054080A discloses a kind of manufacture craft of lower temperature vacuum frying anchovy,
The following steps are included: (1) pretreatment of raw material；(2) deodorization；(3) it impregnates；(4) low-temperature bake；(5) freeze；(6) vacuum frying；
(7) de-oiling.The technique needs to keep stable vacuum degree when having the following deficiencies: (1) using vacuum frying, to equipment requirement compared with
It is high；(2) by freezing that moisture is made to generate tiny ice crystal on anchovy surface, but freeze to destroy the institutional framework of anchovy, shadow
The mouthfeel of anchovy after sound is fried,；(3) sharp freezing can make anchovy surface generate crack (bursting by freezing), influence product appearance quality；
(4) by addition methyl fiber element, gel is quickly generated to fill the hole left after ice crystal evaporation when anchovy carries out fried
In gap, so that grease is prevented to enter with the oil content of reduction anchovy after fried in hole, and in gelatinous methyl fiber element
It is filled in anchovy hole that will cause anchovy mouthfeel tougher, influences mouthfeel；(5) methyl fiber element easy to absorb moisture, so that anchovy
It is easy to ease back after frying well.
Summary of the invention
The present invention is provided to solve above-mentioned technical problem present in the fried anchovy manufacture craft of the prior art
A kind of simple process, strong operability is low for equipment requirements, is suitble to the fried flavor anchovy manufacture craft of industrialized production, system
The fried flavor anchovy oil content obtained is low, and exterior quality, flavor and mouthfeel are all good, provides a reasonable for anchovy processing
New way, be conducive to improve anchovy surcharge.
To achieve the goals above, the invention adopts the following technical scheme:
A kind of fried flavor anchovy manufacture craft of the invention, comprising the following steps:
(1) it pre-processes: after anchovy is scaled, removes internal organ, being cleaned, drained with clear water.
(2) deodorization: the anchovy after draining being placed in deodorization liquid and carries out immersion deodorization, is pulled out and is drained after deodorization.By anchovy
It is placed in deodorization liquid and impregnates to remove anchovy fishy smell, to improve product special flavour.
(3) salt marsh is dehydrated: salt being added in anchovy and is stirring evenly and then adding into container, and sprinkles one layer in anchovy surface
Salt cover the hard bamboo chip of layer overlay and presses upper weight until salt marsh solution Baume degrees is to 15~18 after 6~12h of salt marsh.It is fried
Anchovy internal moisture forms vapor due to high temperature in journey, to form barometric gradient inside anchovy, by anchovy from high temperature
Oil in when taking out, anchovy cools down rapidly, so that the vapor inside anchovy liquefies rapidly, changes the pressure ladder inside anchovy
Degree, thus by inside the oil sucking anchovy on anchovy surface, while moisture evaporation makes food product and surface leave many holes, this
A kind of channel is served as in some holes hole, and oil will enter interiors of products along these channels when fried, it can be seen that, fried product moisture contains
Measure in higher, frying course that moisture loss is more, then its oil absorption is bigger.Therefore the present invention is by carrying out salt marsh to anchovy to take off
The partial moisture in anchovy structure of fish muscle is gone, makes anchovy structure of fish muscle more closely while reducing anchovy internal moisture, from
And reduce the later period because of oil-absorbing process caused by pressure and channel, the oil absorption of product when reducing fried.
(4) desalination: 5~10min is rinsed to anchovy in step (3) using flowing clear water, is drained.There are two desalination purposes:
First is that removing extra salt, salt content is controlled, holds putrefactive solable matter second is that removing in anchovy, desalination degree is with Anchovy
Fish slightly band saline taste is advisable.
(5) it seasons: the anchovy in step (4) being placed in baste and is impregnated, pulls out, drains.
(6) heated-air drying tight matter: is carried out to seasoned anchovy.Make the further dehydration of anchovy to change by heated-air drying
The texture of anchovy musculature, so that anchovy musculature is finer and close, the loss rate that can slow down moisture in frying, which is posted, to be subtracted
The generation in few channel, so that the oil absorption in frying course be effectively reduced.
(7) it hangs dry paste: the anchovy in step (6) being placed in wrap up in slurry carries out hanging, be then placed in the anchovy after hanging
Wrapping up in roll in powder is stained with anchovy surface uniformly to wrap up in powder, divide placement after wrapping up in powder.Anchovy surface is smooth, especially tight matter rear surface
It is more dry, it is not easy to hang up and wraps up in powder, to solve this problem, first anchovy is carried out to wrap up in slurry in the present invention, by the way that anchovy can be made after wrapping up in slurry
One layer of slurries are enclosed on surface, wrap up in powder so as to uniformly be stained with；Using dry powder is hung, (conventional wet paste of wrapping up in is also easy to produce extension in the present invention
Slurry, fried anchovy body is unevenly consistent, and easy spilled oil when frying), hanging dry powder can make anchovy surface keep drying, in oil
It is not easy mutually to be adhered between anchovy when fried, while being not easy spilled oil, obtained anchovy body is uniform, in addition hangs the anchovy that dry paste obtains
Surface is more crisp, in good taste.
(8) it just fries: anchovy being placed in the edible oil that temperature is 160~170 DEG C and fries 1.5~2min.Using relatively multiple fried
Lower temperature carries out fried (just fried) to anchovy so that anchovy fry until done sizing, just fried to answer strict temperature control and time,
Otherwise easily burned.
(9) samming: anchovy is pulled out from edible oil, at room temperature 10~20s of oil-control.Anchovy internal water partial pressure after just fried
Power is greater than outside, and anchovy external temperature is higher than internal temperature, and continuing frying can make anchovy inside and outside temperature difference excessive and cause Anchovy
Fish face checking influences presentation quality, the moisture inside anchovy can be made to external diffusion by samming, moisture is in anchovy surface shape
At that can take away a part of heat when vapor so that anchovy internal and external temperature reaches unanimity, anchovy surface is opened when avoiding frying again
It splits.
(10) multiple fried: the anchovy in step (9) being placed in 180~190 DEG C of edible oil and fries 30~40s.It is multiple fried so that
Anchovy is fried to golden yellow crisp, and color, fragrance and mouthfeel are promoted, and must be strictly controlled temperature and time when frying again, otherwise easy burned.
(11) packaging sterilization: pulling the anchovy in step (10) out oil-control, packs, is sterilized to get fried wind after cooling
Taste anchovy.
Preferably, the mass ratio of the anchovy and deodorization liquid is 1:(5~10 in step (2)), deodorization liquid temperature is 5
~10 DEG C, deodorization liquid is grouped as by the group of following mass percentage: 0.1~0.3% calcium chloride, 1~3% cooking wine, and 3~5%
Vinegar, excess water, 20~30min of soaking time.It joined calcium chloride in deodorization liquid of the invention, calcium chloride content need to be controlled strictly
Otherwise system can generate bitter taste, calcium chloride accelerates the component in deodorization liquid to penetrate into anchovy to improve osmotic pressure, while making Anchovy
Fishy smell substance in fish is seeped from anchovy tissue into deodorization liquid, while calcium chloride can also inhibit the anchovy flesh of fish that swelling occurs, in oil
Clast is generated when fried；Acetic acid is to neutralize alkaline fishy smell substance.Deodorization liquid deodorization effect in the present invention is good, when can shorten immersion
Between.
Preferably, salt additional amount is the 10~12% of anchovy gross mass in step (3)；Weight weight is that anchovy is total
The 15~20% of quality；Salt marsh temperature is 5~10 DEG C.
Preferably, the mass ratio of the baste and anchovy is 1:(1~1.5 in step (5)), baste temperature is 5
~10 DEG C, baste is grouped as by the group of following mass percentage: 2~3% white sugar, 5~10% cooking wine, 1~3% pepper
Powder, 2~3% monosodium glutamates, 3~5% green onion juices, 1~3% ginger juice, excess water.
Preferably, in step (5), it is primary every 2~3h agitation anchovy during dipping.
Preferably, heated-air drying wind speed is 1~1.5m/s, and hot blast temperature is 60~70 DEG C, when dry in step (6)
Between be 15~20min.Excessively tight matter can make anchovy overdrying, and anchovy surface generates crack phenomenon, therefore the present invention when fried
The middle technological parameter for limiting heated-air drying.
Preferably, the slurry of wrapping up in is made of the component of following mass percent: 0.1~0.3% xanthan in step (7)
Glue, 30~40% egg liquids, excess water.Egg liquid not only acts as the effect of colouring and flavouring, and the albumen in egg liquid exists
It will form firm albumen membrane structure after frying, so that the outer skin of wrapping up on anchovy surface is not easy to fall, egg liquid additional amount cannot mistake
Greatly, otherwise Egg-white easily forms fat-albumen composition in conjunction with the macromolecular substances such as fat in anchovy, in fried anchovy
Surface forms oil reservoir, to increase oil content；Xanthan gum improves the adhesiveness for wrapping up in slurry, can uniformly be attached to Anchovy in order to wrap up in slurry
Fish surface forms uniform mucous membrane, and the outer skin of wrapping up in formed when fried is not easy to separate (shelling) with fish body, is formed simultaneously uniform outer
Wrap up in skin.
Preferably, the powder of wrapping up in is by Self- raising flour and cornstarch 1:(2~3 in mass ratio in step (7)) mixing and
At.Self- raising flour is the flour that protein content is lower than 11%, and Self- raising flour muscle degree is weak, and outer skin toughness of wrapping up in is preferable after fried, and
It is not easy to soften, but it is not crisp enough, and color is deeper after frying, and the fried rear color of cornstarch is golden yellow, color is good, and wraps up in thin skin outside
It is even crisp, but easily soften, comprehensively consider, in the present invention wrap up in powder using Self- raising flour and cornstarch 1:(2 in mass ratio~
3) mix, obtained fried anchovy exterior quality with it is in good taste.
Preferably, sterilization is sterilized using retort high temperature back-pressure, bactericidal formula 15min- in step (11)
20min-15min/120 DEG C of back-pressure is cooling.
Therefore, the invention has the following beneficial effects: increase salt marsh dehydration, desalination, tight matter, hang dry paste, just fried,
Multiple steps such as warm, multiple fried, and define hanging, wrap up in the component formulas such as powder, by determining that the process route of reasonable obtains
A kind of fried flavor anchovy manufacture craft, step is simple, can have strong operability, and fried flavor anchovy oil content obtained is low, appearance product
Matter, flavor and mouthfeel are all good, provide the new way of a reasonable for anchovy processing, are conducive to improve anchovy extra price
Value.
Specific embodiment
Below by specific embodiment, the present invention will be further described.
Embodiment 1
(1) it pre-processes: after anchovy is scaled, removes internal organ, being cleaned, drained with clear water；
(2) deodorization: the anchovy after draining being placed in 5 DEG C of deodorization liquid and carry out immersion deodorization, the matter of anchovy and deodorization liquid
Amount is pulled out after deodorization and is drained, deodorization liquid is grouped as by the group of following mass percentage than being 1:5, soaking time 20min:
0.1% calcium chloride, 1% cooking wine, 3% vinegar, excess water；
(3) salt marsh is dehydrated: salt being added in anchovy and is stirring evenly and then adding into container, and sprinkles one layer in anchovy surface
Salt cover, salt additional amount are the 10% of anchovy gross mass, the hard bamboo chip of layer overlay and press the upper weight to be after salt marsh 6h at 5 DEG C
The weight (stone) of anchovy gross mass 15% is up to salt marsh solution Baume degrees to 15；Weight；Salt marsh temperature is 5 DEG C；
(4) desalination: 5min is rinsed to anchovy in step (3) using flowing clear water, is drained；
(5) it seasons: the anchovy in step (4) being placed in 5 DEG C of bastes and is impregnated, pulls out, drains, baste and Anchovy
The mass ratio of fish is 1:1, and baste is grouped as by the group of following mass percentage: 2% white sugar, 5% cooking wine, 1% pepper powder,
2% monosodium glutamate, 3% green onion juice, 1% ginger juice, excess water are primary every 2h agitation anchovy during dipping；
(6) tight matter: carrying out heated-air drying to seasoned anchovy, and heated-air drying wind speed is 1m/s, and hot blast temperature is 60 DEG C,
Drying time is 15min；
(7) it hangs dry paste: the anchovy in step (6) being placed in wrap up in slurry carries out hanging, be then placed in the anchovy after hanging
Wrapping up in roll in powder is stained with anchovy surface uniformly to wrap up in powder, divide placements after wrapping up in powder, wraps up in the component system starched by following mass percent
At: 0.1% xanthan gum, 30% egg liquid, excess water；Powder is wrapped up in be mixed by Self- raising flour and cornstarch 1:2 in mass ratio；
(8) it just fries: anchovy being placed in the edible oil that temperature is 160 DEG C and fries 2min；
(9) samming: anchovy is pulled out from edible oil, at room temperature oil-control 10s；
(10) multiple fried: the anchovy in step (9) being placed in 180 DEG C of edible oil and fries 40s；
(11) packaging sterilization: pulling the anchovy in step (10) out oil-control, packs, is sterilized to get fried wind after cooling
Taste anchovy, sterilization are sterilized using retort high temperature back-pressure, and bactericidal formula is that 15min-20min-15min/120 DEG C of back-pressure is cold
But.
Embodiment 2
(1) it pre-processes: after anchovy is scaled, removes internal organ, being cleaned, drained with clear water；
(2) deodorization: the anchovy after draining being placed in 10 DEG C of deodorization liquid and carry out immersion deodorization, the matter of anchovy and deodorization liquid
Amount is pulled out after deodorization and is drained, deodorization liquid is grouped as by the group of following mass percentage than being 1:10, soaking time 30min:
0.3% calcium chloride, 3% cooking wine, 5% vinegar, excess water；
(3) salt marsh is dehydrated: salt being added in anchovy and is stirring evenly and then adding into container, and sprinkles one layer in anchovy surface
Salt cover, salt additional amount are the 12% of anchovy gross mass, the hard bamboo chip of layer overlay and press upper weight after salt marsh 12h at 10 DEG C
For anchovy gross mass 20% weight (stone) until salt marsh solution Baume degrees to 18；Weight；Salt marsh temperature is 10 DEG C；
(4) desalination: 10min is rinsed to anchovy in step (3) using flowing clear water, is drained；
(5) season: the anchovy in step (4) is placed in 10 DEG C of bastes and is impregnated, pulls out, drains, baste with
The mass ratio of anchovy is 1:1.5, and baste is grouped as by the group of following mass percentage: 3% white sugar, 10% cooking wine, 3% recklessly
Green pepper powder, 3% monosodium glutamate, 5% green onion juice, 3% ginger juice, excess water are primary every 3h agitation anchovy during dipping；
(6) tight matter: heated-air drying is carried out to seasoned anchovy, heated-air drying wind speed is 1.5m/s, hot blast temperature 70
DEG C, drying time 20min；
(7) it hangs dry paste: the anchovy in step (6) being placed in wrap up in slurry carries out hanging, be then placed in the anchovy after hanging
Wrapping up in roll in powder is stained with anchovy surface uniformly to wrap up in powder, divide placements after wrapping up in powder, wraps up in the component system starched by following mass percent
At: 0.3% xanthan gum, 40% egg liquid, excess water；The powder of wrapping up in is mixed by Self- raising flour and cornstarch 1:3 in mass ratio
It forms；
(8) it just fries: anchovy being placed in the edible oil that temperature is 170 DEG C and fries 1.5min；
(9) samming: anchovy is pulled out from edible oil, at room temperature oil-control 20s；
(10) multiple fried: the anchovy in step (9) being placed in 190 DEG C of edible oil and fries 30s；
(11) packaging sterilization: pulling the anchovy in step (10) out oil-control, packs, is sterilized to get fried wind after cooling
Taste anchovy, sterilization are sterilized using retort high temperature back-pressure, and bactericidal formula is that 15min-20min-15min/120 DEG C of back-pressure is cold
But.
Embodiment 3
(1) it pre-processes: after anchovy is scaled, removes internal organ, being cleaned, drained with clear water；
(2) deodorization: the anchovy after draining being placed in 8 DEG C of deodorization liquid and carry out immersion deodorization, the matter of anchovy and deodorization liquid
Amount is pulled out after deodorization and is drained, deodorization liquid is grouped as by the group of following mass percentage than being 1:7, soaking time 25min:
0.2% calcium chloride, 2% cooking wine, 3.5% vinegar, excess water；
(3) salt marsh is dehydrated: salt being added in anchovy and is stirring evenly and then adding into container, and sprinkles one layer in anchovy surface
Salt cover, salt additional amount are the 11% of anchovy gross mass, the hard bamboo chip of layer overlay and press upper weight after salt marsh 10h at 7 DEG C
For anchovy gross mass 18% weight (stone) until salt marsh solution Baume degrees to 16；Weight；Salt marsh temperature is 7 DEG C；
(4) desalination: 7min is rinsed to anchovy in step (3) using flowing clear water, is drained；
(5) it seasons: the anchovy in step (4) being placed in 8 DEG C of bastes and is impregnated, pulls out, drains, baste and Anchovy
The mass ratio of fish is 1:1.2, and baste is grouped as by the group of following mass percentage: 2.5% white sugar, 6% cooking wine, 2% recklessly
Green pepper powder, 2.5% monosodium glutamate, 4% green onion juice, 2% ginger juice, excess water are primary every 2.5h agitation anchovy during dipping；
(6) tight matter: heated-air drying is carried out to seasoned anchovy, heated-air drying wind speed is 1.2m/s, hot blast temperature 65
DEG C, drying time 18min；
(7) it hangs dry paste: the anchovy in step (6) being placed in wrap up in slurry carries out hanging, be then placed in the anchovy after hanging
Wrapping up in roll in powder is stained with anchovy surface uniformly to wrap up in powder, divide placements after wrapping up in powder, wraps up in the component system starched by following mass percent
At: 0.2% xanthan gum, 35% egg liquid, excess water；The powder of wrapping up in is mixed by Self- raising flour and cornstarch 1:2.5 in mass ratio
It closes；
(8) it just fries: anchovy being placed in the edible oil that temperature is 165 DEG C and fries 1.8min；
(9) samming: anchovy is pulled out from edible oil, at room temperature oil-control 15s；
(10) multiple fried: the anchovy in step (9) being placed in 180~190 DEG C of edible oil and fries 35s；
(11) packaging sterilization: pulling the anchovy in step (10) out oil-control, packs, is sterilized to get fried wind after cooling
Taste anchovy, sterilization are sterilized using retort high temperature back-pressure, and bactericidal formula is that 15min-20min-15min/120 DEG C of back-pressure is cold
But.
The fried flavor anchovy quality index that the present invention obtains is as follows:
Organoleptic indicator:
Shape: size is uniform, regular shape, wrap up in outside skin depth it is thin uniformly, it is indeformable, do not shrink, wrap up in outside leatherware have it is small
Even micro hole, no macropore is flawless, no disintegrating slag；
Color: surface is glossy, in golden yellow, uniform color, no focus side；
Flavor: the degree of saltiness is suitable for having the strong peculiar fragrance of fried anchovy, no greasy feeling, without burnt bitter taste；
Mouthfeel: wrapping up in that skin is crisp with fish body, and hardness is moderate outside, easily chewing.
Physical and chemical index:
Protein > 80%, salt≤4%, moisture≤7%, ash≤1l%, oil content (soxhlet extraction methods GB/T5009.6-
2003)≤17.5%.
Sanitary index:
Mercury (mg/kg) :≤0.3；Arsenic (mg/kg) :≤0.5；Lead (mg/kg) :≤1；Total plate count (cfu/g) :≤10；Greatly
Enterobacteria (MPN) :≤30；Pathogenic bacteria must not detect.
Above-mentioned embodiment is only a preferred solution of the present invention, not the present invention is made in any form
Limitation, there are also other variations and modifications on the premise of not exceeding the technical scheme recorded in the claims.
Claims (9)
1. a kind of fried flavor anchovy manufacture craft, which comprises the following steps:
(1) it pre-processes: after anchovy is scaled, removes internal organ, being cleaned, drained with clear water；
(2) deodorization: the anchovy after draining being placed in deodorization liquid and carries out immersion deodorization, is pulled out and is drained after deodorization；
(3) salt marsh is dehydrated: salt being added in anchovy and is stirring evenly and then adding into container, and sprinkles one layer of salt envelope in anchovy surface
Upper weight the hard bamboo chip of layer overlay and is pressed until salt marsh solution Baume degrees is to 15~18 after 6~12h of salt marsh in face；
(4) desalination: 5~10min is rinsed to anchovy in step (3) using flowing clear water, is drained；
(5) it seasons: the anchovy in step (4) being placed in baste and is impregnated, pulls out, drains；
(6) heated-air drying tight matter: is carried out to seasoned anchovy；
(7) it hangs dry paste: the anchovy in step (6) being placed in wrap up in slurry carries out hanging, then the anchovy after hanging is placed in and wraps up in powder
Middle rolling is stained with anchovy surface uniformly to wrap up in powder, divide placement after wrapping up in powder；
(8) it just fries: anchovy being placed in the edible oil that temperature is 160~170 DEG C and fries 1.5~2min；
(9) samming: anchovy is pulled out from edible oil, at room temperature 10~20s of oil-control；
(10) multiple fried: the anchovy in step (9) being placed in 180~190 DEG C of edible oil and fries 30~40s；
(11) packaging sterilization: pulling the anchovy in step (10) out oil-control, packs, is sterilized to get fried flavor Anchovy after cooling
Fish.
2. a kind of fried flavor anchovy manufacture craft according to claim 1, which is characterized in that in step (2), the Anchovy
The mass ratio of fish and deodorization liquid is 1:(5~10), deodorization liquid temperature is 5~10 DEG C, and deodorization liquid is by following mass percentage
Group is grouped as: 0.1~0.3% calcium chloride, 1~3% cooking wine, 3~5% vinegar, excess water, 20~30min of soaking time.
3. a kind of fried flavor anchovy manufacture craft according to claim 1, which is characterized in that in step (3), salt adds
Enter 10~12% that amount is anchovy gross mass；Weight weight is the 15~20% of anchovy gross mass；Salt marsh temperature is 5~10 DEG C.
4. a kind of fried flavor anchovy manufacture craft according to claim 1, which is characterized in that in step (5), the tune
Taste liquid and the mass ratio of anchovy are 1:(1~1.5), baste temperature is 5~10 DEG C, and baste is by following mass percentage
Group is grouped as: 2~3% white sugar, 5~10% cooking wine, 1~3% pepper powder, 2~3% monosodium glutamates, 3~5% green onion juices, 1~3% ginger
Juice, excess water.
5. a kind of fried flavor anchovy manufacture craft according to claim 1, which is characterized in that in step (5), dipping
Period is primary every 2~3h agitation anchovy.
6. a kind of fried flavor anchovy manufacture craft according to claim 1, which is characterized in that in step (6), hot air drying
Dry wind speed is 1~1.5m/s, and hot blast temperature is 60~70 DEG C, and drying time is 15~20min.
7. a kind of fried flavor anchovy manufacture craft according to claim 1, which is characterized in that described to wrap up in step (7)
Slurry is made of the component of following mass percent: 0.1~0.3% xanthan gum, 30~40% egg liquids, excess water.
8. a kind of fried flavor anchovy manufacture craft according to claim 1 or claim 7, which is characterized in that in step (7), institute
State and wrap up in powder by Self- raising flour and cornstarch 1:(2~3 in mass ratio) it mixes.
9. a kind of fried flavor anchovy manufacture craft according to claim 1, which is characterized in that in step (11), sterilization
It is sterilized using retort high temperature back-pressure, bactericidal formula is that 15min-20min-15min/120 DEG C of back-pressure is cooling.
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