CN109452577A - A kind of low salt preserved fish and preparation method thereof - Google Patents
A kind of low salt preserved fish and preparation method thereof Download PDFInfo
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- CN109452577A CN109452577A CN201811588138.2A CN201811588138A CN109452577A CN 109452577 A CN109452577 A CN 109452577A CN 201811588138 A CN201811588138 A CN 201811588138A CN 109452577 A CN109452577 A CN 109452577A
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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
- 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
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
- A23B4/0056—Preserving by heating with gas or liquids, 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
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Wood Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of low salt preserved fish and preparation method thereof.It is marinated by pickled material after being pre-processed by the new fresh and alive fish of selection, then toast or be freeze-dried after hot-working, it packs, sterilizes, low salt preserved fish of the salt content less than 3% is prepared.The present invention is not only able to the fresh and tender of reduction fresh fish meat by the marinated obtained cured fish of self-control cure, while remaining each nutritional ingredient in fresh fish, and wherein vitamin A content is especially abundant, and the content of the elements such as phosphorus, calcium, iron is also very high.Cured fish salt content prepared by the present invention is low, uniform color, hygiene and health, it is convenient, with traditional smoked flavor, be a kind of fish product of health, there is good market prospects and market popularization value.
Description
Technical field
The present invention relates to the cured aquatic product processing technique fields that salts down, more particularly, to a kind of low salt preserved fish and its production
Method.
Background technique
Cured fish is the address cleaned fish after marinated drying, and black carp, grass carp, silver carp etc. can make cured fish.Cured fish is
China's tradition aquatic products processing food, unique flavor, storage tolerance have critical role in cooking culture in south China.
In the process of cured fish, due to the effect of enzyme in microorganism and raw material fish, reduction, the egg of nitrate occurs
The hydrolysis of white matter, the de- shuttle of amino acid and deamination, lipid hydrolysis and oxidation etc. Biochemical changes, make fish body have unique flavor
And nutrition.
In the conventional drying process of cured fish, drying daylight is main drying means.There are hygiene ones for solar drying method
Part is poor, and greatly and the drawbacks such as poor continuity of production, and solar drying is since drying time is long for unpredictability, for a long time by the flesh of fish
It is exposed under the uncontrollable daylight of temperature and is exposed to the sun, reducing the cured fishery -ies product quality that salts down, (rehydration is low, Surface hardened layer cracks, excessively
Contraction and color change etc.)；In addition, the drying processing technology time due to cured fish is longer, in order to avoid the flesh of fish is putrid and deteriorated, need
It being added more edible salt (generally 3.5% or more), the salinity of the cured fish of finished product is generally higher than 7%, and it is directly edible, not only feel
Feel very salty, is also not conducive to good health, generally requires to carry out desalting processing before consumption, present southern young man and northerner
It does not know how to carry out desalination, thus this ticbit can be abandoned, be unfavorable for the product promotion of La Yu processing enterprise.
And the numerous low salt preserved fish released on the market, although salt content is low, often cured flavor is not strong, existing cured fish
Less salt is often difficult to be provided simultaneously with cured flavor in technology of preparing, is only capable of selecting one reservation in production process.
Summary of the invention
The technical problem to be solved by the present invention is to for salt content present in the cured fish of tradition is higher or cured flavor not
The defects of foot, less salt can not have both simultaneously with cured flavor, and rehydration is low, Surface hardened layer cracks, a kind of uniform color provided are defended
Low salt preserved fish with smoked flavor while raw healthy, convenient, less salt.
The production method that another technical problems to be solved of the present invention are to provide a kind of low salt preserved fish.
The purpose of the present invention is achieved by the following technical programs:
A kind of low salt preserved fish is dried by marinated by pickled material after selecting new fresh and alive fish to be pre-processed, then after hot-working
Roasting or freeze-drying is prepared salt content and is less than by steam pressure 0.12~0.20Mpa of range in control hot-working
5% low salt preserved fish.
Preferably, the low salt preserved fish salt content is less than 3%.
A kind of cured fish of less salt specifically includes following preparation step:
S1. it pre-processes: selecting fresh fish, scale, splitted among fish dorsal, reject the main thorn of fish, remove internal organs, wash
Completely, it truncates, removes fin, stripping and slicing obtains uniform fish block；
S2. it pickles: fish block obtained by step S1 being added in pickled material and is stirred, constant temperature is stood, spare；
S3. hot-working: the fish that will have been pickled in step S2 is divided out, and is sent into steam box, and steam pressure is arranged, and control is steamed
Stripping temperature and time are to get hot fish block；
S4. it toasts: hot fish block obtained by step S3 being sent into drying chamber, leads to steam, is heated by steam cooling fin, constant temperature is quiet
It sets, gradient cooling is to get cured fish block；
S5. it packs: cured fish block obtained by step S4 being sent between aseptic packaging and pack up to low salt preserved fish；
S6. it sterilizes: low salt preserved fish obtained by step S5 is sterilized under high temperature or high temperature, condition of high voltage.
Further, the fish in step S1 includes live grass carp, black carp living or silver carp living；The stripping and slicing uses dicer by fish
It is cut into 30*50 millimeters of size of fish block.
Fish is cut into fish block of uniform size, seasoning very fast, more uniform can permeate the every of fish block when to pickle
One-inch skin enables marinated fish block more completely to retain original flavor and the various nutriments of itself, moreover it is possible to preferably
Improvement meat.
Further, pickled material described in step S2 by 0.5~5 part of salt, 0.5~8 part of white sugar, 0.1~3 part of white wine,
0.1~3 part of monosodium glutamate, 0.1~3 part of rhizoma zingiberis juice, 0.1~3 part of Chinese prickley ash extract, 0.5~6 part of dark soy sauce, 0.1~2 part of smoke solution mixing are equal
Even to be prepared, the pickled material and fish ratio are 1:10~20.
Preferably, pickled material described in the step S2 is by 1~1.5 part of salt, 2~3 parts of white sugar, 0.8 part of white wine, monosodium glutamate
0.5~1 part, 0.1~0.5 part of rhizoma zingiberis juice, 0.1~0.6 part of Chinese prickley ash extract, 1~2.5 part of dark soy sauce, 0.1~0.4 part of smoke solution mixing
It is uniformly prepared, the pickled material and fish block ratio are 1:13.
On the one hand the special pickled material of the present invention reduces the intake of salt by the rational proportion of salt, white wine and ginger juice,
Flesh of fish anti-corrosive fresh-keeping can be permeated by the collocation of three simultaneously, increase fish freshness.Special pickled material is marinated in the present invention
The obtained flesh of fish can not only remove fishy smell enhancing meat chewy texture, while can also be achieved hardness Fresh & Tender in Texture, just right.
Further, 0~20min of step S2 mixing time, temperature are 10~15 DEG C, and salting period is 0~48h.
Preferably, step S2 mixing time 15min, temperature are 12 DEG C, and salting period is for 24 hours.
Further, steam pressure described in step S3 is 0.12~0.20Mpa, and vapor (steam) temperature is 100~110 DEG C, steams 3
~9min.
Preferably, steam pressure described in step S3 is 0.18Mpa, and vapor (steam) temperature is 105 DEG C, steams 6min.
Further, steam described in step S4 is passed through 0.5~2h, and heating temperature to constant temperature after 48~58 DEG C stands 2~
6h。
Preferably, for heating temperature described in step S4 to 52 DEG C, steam is passed through 1h, and constant temperature stands 4h.
Further, gradient cooling described in step S4 is divided into cools down twice, and the temperature that cools down for the first time is down to 45~47 DEG C
28~32h of constant temperature afterwards, constant temperature 10~15h hours after cooling temperature is down to 42~44 DEG C for the second time.
Preferably, gradient cooling described in step S4 is divided into cools down twice, constant temperature after the temperature that cools down for the first time is down to 46 DEG C
30 hours, constant temperature 12 hours after cooling temperature is down to 43 DEG C for the second time.
The hot worked time is not easy too long, and hot-working overlong time easily causes meat rotten to the corn, influences cured fish structure, processes
Time is too short to cause flesh of fish inter-process not in place perishable, and baking temperature temperature is excessively high, easily causes the evaporation of flesh of fish moisture too fast,
One layer of hard shell can be formed on fish surface, influence product mouthfeel.The present invention is realized cured by control hot-working and baking process parameter
There is unique bacon flavor, and Meat is closely smooth while fish lower salt content, delicious meat has chewy texture and cigarette
Smoke flavour and meat-like flavor are strong.
Further, packaging described in step S5 includes one of vacuum packaging, controlled atmosphere fresh-keeping packing；Wherein, the gas
Adjust fresh-keeping packaging device therefor parameter as follows: input power is Three-phase five-wire 220V ± 10%, 50Hz ± 1%；Operating air pressure is
0.6~0.8Mpa；General power is 3.2kw；The CO that gas composition ingredient is 20%~35%2With 80%~65% N2；Gas is set
Changing rate is >=98%；Wound membrane maximum width is 550mm；Wound membrane maximum gauge is 280mm；Packaging speed is set as 800~
1000m/min。
Further, it sterilizes 100~120 DEG C of high temperature, 0.1~0.5Mpa of high-pressure described in the step S6, sterilizing
10~20min.
Preferably, it sterilizes 110 DEG C of high temperature, high-pressure 0.2Mpa described in the step S6, sterilize 15min.
Further, step S3 and step S4 can obtain drying for by vacuumizing freeze-drying removal fish block moisture
Cured fish block.
Preferably, the vacuum freeze drying is that fish block is cooling by precooling room, then is vacuum-evacuated, after decompression freezing
It is dried to obtain cured fish block.
Further preferably, the temperature of the precooling room is -15~-5 DEG C, and cooling time is 20~40min, until fish block
Cooling temperature is 0~6 DEG C；Vacuumizing and exhausting is to vacuumize 3~12min, and pressure is made to reach 0.005~0.05MPa, using three
Individual thermoelectric is even, and surface, middle part and 2 millimeters away from the bottom places of the fish block that is placed in, the temperature of thermocouple are controlled at 2 ± 1 DEG C, is depressured
Pressure is 0.001~0.01MPa, 15~30min of constant pressure；By being depressured twice, being depressured pressure for the first time is 0.001 for decompression freezing
~0.005MPa, second to be depressured pressure be 0.0001~0.0005MPa, constant pressure 8~after twenty minutes, and temperature drops to -28 ± 0.2
℃；Steam after the dry distillation collected using condenser build-ups ice to reach on condenser coil closes condenser afterwards at full capacity
Inlet valve is opened another condenser, is so used alternatingly；Sublimation process, electric thermo-couple temperature are maintained at -25~-15 DEG C, add
Heat 3~8 hours, when hot fish block surface temperature is raised to 12~18 DEG C, stopping is heated.
Preferably, the temperature of the precooling room be -10 DEG C, cooling time 30min, until fish block cooling temperature be 1~4
℃；5~10min is vacuumized, pressure is made to reach 0.01MPa, thermocouple uses three individual thermoelectric idols, the table for the fish block that is placed in
At face, middle part and 2 millimeters away from bottom, for the control of the temperature of thermocouple at 2 ± 0.2 DEG C, decompression pressure is 0.005MPa, constant pressure 20~
25min, being depressured pressure for the first time is 0.003MPa, and it is 0.0002MPa that second, which is depressured pressure, after constant pressure 10~15 minutes, temperature
Degree drops to -28 ± 0.2 DEG C；Sublimation process, electric thermo-couple temperature are maintained at -20 DEG C, and 5~6 hours, when thermocouple surface temperature is raised to
15 DEG C, stop heating.
Easily there is flesh of fish internal and external temperature in vacuum freeze drying and vacuum degree is uneven, influences mouthfeel, the present invention is by twice
Decompression cooling can effectively avoid this non-uniform phenomenon, and fish block meat surface is made to reach consistent with the temperature at meat center with vacuum degree.
The fish block pickled is carried out cooling in advance and is frozen into solid by the method for vacuum freeze drying using the cured fish of vacuum freeze drying,
Then make ice directly distil from fish block under conditions of vacuum to come out, thus at the first time by objects such as fish protein, lipids
Matter stays in ice shelf freezed, so that the fish block after dry does not lose original solid matrix material neither, moreover it is possible to keep fish block
Original form, color and nutrition, and the fish block rehydration after drying is good, before eating, fish block can be immersed in drinking water 5 points
Clock can restore the toughness and fresh and tender mouthfeel of the flesh of fish.
Using cured fish is dried in vacuo, not only the substances such as protein, lipid in fish more can completely be freezed, be locked
Enter in ice shelf, so that the fish block after dry does not lose original delicate flavour, moreover it is possible to keep the original form of fish block, brightness, rehydration
Well.
The present invention also provides by any of the above item low salt preserved fish and preparation method thereof obtained low salt preserved fish.
Compared with the existing technology, the invention has the following beneficial effects:
The present invention cooks fish by hot-working using fresh live grass carp, black carp living or silver carp living, can effectively shorten dry
The dry time, reduce fish block in salt content, while by heat treatment after fish will not ferment again turn sour it is rotten, when increasing storage
Between.
The present invention is matched by the way that hot worked technological parameter is rationally arranged by the perfection between hot-working and baking process parameter
It closes, can also ensure cured fishing gear for strong smoked flavor and meat-like flavor while low salt preserved fish is prepared.The present invention is prepared into
To cured fish be not only able to the fresh and tender of reduction fresh fish meat, while remaining each nutritional ingredient in fresh fish, wherein vitamin A contains
Amount is especially abundant, and the content of the elements such as phosphorus, calcium, iron is also very high.
Shape and size of the fish block before and after vacuum packaging are basically unchanged, and can retain color, the gas of fish block to the maximum extent
Taste, character and nutritional ingredient；Moisture content after preventing drying is low, and the variation of water soluble ingredient will not be caused in storage.
The edible salt dosage of marinated fish block is low, can rationally be added, separately according to the demand to taste of diet when people use
Outside, the cured fish that traditional sootiness production generated using wood fragments bits imperfect combustion is replaced with smoke solution, will not generate BaP
Deng the substance of harmful human health, the cured fish produced using the invention is moderately salted, uniform color, hygiene and health, eats side
Just, it is a kind of fish product of health with traditional smoked flavor, there is good market prospects and market popularization value.
Specific embodiment
It is explained further and illustrates below with reference to embodiment, but specific embodiment does not have any type of limit to the present invention
It is fixed.Unless otherwise specified, method and apparatus used in embodiment is conventional method in that art and equipment, raw materials used is normal
Advise marketable material.Water used in the present embodiment and comparative example is purified water.
Embodiment 1: a kind of production method of low salt preserved fish, including following preparation step:
S1. it pre-processes: selecting fresh live grass carp, scale, splitted among fish dorsal, reject the main thorn of fish, in removal
Dirty, wash clean truncates, and removes fin, is cut into the uniform fish block that specification is 30*50 millimeters with dicer；
S2. it pickles: weighing 0.5 portion of salt, 0.5 part of white sugar, 0.1 part of white wine, 0.1 portion of monosodium glutamate, 0.1 part of rhizoma zingiberis juice, 0.1 part
Chinese prickley ash extract, 0.5 portion of dark soy sauce and 0.1 part of smoke solution are uniformly mixed and pickled material are prepared, and take fish block obtained by step S1 to be added marinated
0min is stirred in material, 15 DEG C of constant temperature stand 20h, spare；
Wherein, pickled material and fish weight ratio are 1:10；
S3. hot-working: the fish that will have been pickled in step S2 is divided out, and is sent into steam box, and setting steam pressure is
0.12Mpa controls 100 DEG C of steam box temperature, steams 3min to get hot fish block；
S4. it toasts: hot fish block obtained by step S3 being sent into drying chamber, leads to steam 0.5h, is heated to 48 by steam cooling fin
Constant temperature stands 2h after DEG C, and twice, for the first time constant temperature 28 hours after 45 DEG C of cooling, second of temperature that cools down is down to 42 DEG C to gradient cooling
Constant temperature 10 hours afterwards to get cured fish block；
S5. it packs: cured fish block obtained by step S4 being sent between aseptic packaging vacuumize and is packed up to low salt preserved fish；
S6. it sterilizes: low salt preserved fish obtained by step S5 being sterilized 10min under 100 DEG C of high temperature, 0.2Mpa pressure condition, i.e.,
It can.
Embodiment 2: a kind of production method of low salt preserved fish, including following preparation step:
S1. it pre-processes: selecting fresh live grass carp, scale, splitted among fish dorsal, reject the main thorn of fish, in removal
Dirty, wash clean truncates, and removes fin, is cut into the uniform fish block that specification is 30*50 millimeters with dicer；
S2. it pickles: weighing 1.2 portions of salt, 2.5 parts of white sugar, 0.8 part of white wine, 0.8 portion of monosodium glutamate, 0.3 part of rhizoma zingiberis juice, 0.4 part
Chinese prickley ash extract, 2 portions of dark soy sauce and 0.2 part of smoke solution are uniformly mixed and pickled material are prepared, and take fish block obtained by step S1 that pickled material is added
Middle stirring 15min, 12 DEG C of constant temperature are stood for 24 hours, spare；
Wherein, pickled material and fish block weight ratio are 1:13；
S3. hot-working: the fish that will have been pickled in step S2 is divided out, and is sent into steam box, and setting steam pressure is
0.18Mpa controls 105 DEG C of steam box temperature, steams 6min to get hot fish block；
S4. it toasts: hot fish block obtained by step S3 being sent into drying chamber, leads to steam 1h, is heated to 52 DEG C by steam cooling fin
Constant temperature stands 4h afterwards, and twice, for the first time constant temperature 30 hours after 46 DEG C of cooling, second cools down gradient cooling after temperature is down to 43 DEG C
Constant temperature 12 hours to get cured fish block；
S5. it packs: cured fish block obtained by step S4 being sent between aseptic packaging vacuumize and is packed up to low salt preserved fish；
S6. it sterilizes: low salt preserved fish obtained by step S5 being sterilized 15min under 110 DEG C of high temperature, 0.2Mpa pressure condition, i.e.,
It can.
Embodiment 3: a kind of production method of low salt preserved fish, including following preparation step:
S1. it pre-processes: selecting fresh live grass carp, scale, splitted among fish dorsal, reject the main thorn of fish, in removal
Dirty, wash clean truncates, and removes fin, is cut into the uniform fish block that specification is 30*50 millimeters with dicer；
S2. pickle: weigh 5 portions of salt, 8 parts of white sugar, 3 parts of white wine, 3 portions of monosodium glutamates, 3 parts of rhizoma zingiberis juice, 3 parts of Chinese prickley ash extracts, 6 parts it is old
It takes out and 2 parts of smoke solutions is uniformly mixed and pickled material is prepared, take fish block obtained by step S1 to be added in pickled material and stir 20min, 15
DEG C constant temperature stands 48h, spare；
Wherein, pickled material and fish block weight ratio are 1:20；
S3. hot-working: the fish that will have been pickled in step S2 is divided out, and is sent into steam box, and setting steam pressure is
0.20Mpa controls 110 DEG C of steam box temperature, steams 9min to get hot fish block；
S4. it toasts: hot fish block obtained by step S3 being sent into drying chamber, leads to steam 2h, is heated to 58 DEG C by steam cooling fin
Constant temperature stands 6h afterwards, and twice, for the first time constant temperature 32 hours after 47 DEG C of cooling, second cools down gradient cooling after temperature is down to 44 DEG C
Constant temperature 15 hours to get cured fish block；
S5. it packs: cured fish block obtained by step S4 being sent between aseptic packaging vacuumize and is packed up to low salt preserved fish；
S6. it sterilizes: low salt preserved fish obtained by step S5 being sterilized 20min under 120 DEG C of high temperature, 0.2Mpa pressure condition, i.e.,
It can.(being changed to 0.24Mp)
Embodiment 4: a kind of production method of low salt preserved fish, including following preparation step:
S1. it pre-processes: selecting fresh live grass carp, scale, splitted among fish dorsal, reject the main thorn of fish, in removal
Dirty, wash clean truncates, and removes fin, is cut into the uniform fish block that specification is 30*50 millimeters with dicer；
S2. it pickles: weighing 1 portion of salt, 2 parts of white sugar, 0.1 part of white wine, 0.5 portion of monosodium glutamate, 0.1 part of rhizoma zingiberis juice, 0.1 portion of Chinese prickly ash
Juice, 1 portion of dark soy sauce and 0.1 part of smoke solution are uniformly mixed and pickled material are prepared, and take fish block obtained by step S1 to be added in pickled material and stir
5min is mixed, 15 DEG C of constant temperature stand 20h, spare；
Wherein, pickled material and fish weight ratio are 1:10；
S3. it is pre-chilled: fish block of the step S2 after marinated being sent to -15 DEG C of precooling room cooling down 20min to fish block and is cooled to 0
℃；
S4. it is vented: the fish block after being pre-chilled in step S3 being moved into the fore-cooling room of vacuum freeze, pre-cooling is opened
Switch, vacuumizes 3min, pressure is made to reach 0.05MPa, and three hot thermocouple galvanic couples are inserted into fish block and are placed in the table of fish block
At face, middle part and 2 millimeters away from bottom, the variation of temperature is monitored, the temperature of thermocouple is controlled at 2 ± 1 DEG C, it is depressurized to 0.01MPa,
Constant pressure 15min removes liquid；
S5. freeze: by the fish block after exhaust obtained by step S4, being depressurized to 0.001MPa for the first time, make thermocouple be cooled to-
2 ± 0.2 DEG C, fish block is frozen, then is depressurized to 0.0001MPa for the second time, and constant pressure 8min to electric thermo-couple temperature drops to -28 ±
0.2℃；
S6. it dries: opening heater switch, the steam after making fish block surface ice distil enters vacuum chamber from dried hole, distils
Electric thermo-couple temperature is maintained at -25~-15 DEG C in the process, and vacuum chamber is provided with multiple independent condensers successively opened, is used for
It collects steam to freeze, the steam that condenser is collected build-ups ice to reach on condenser coil closes condenser inlet valve afterwards at full capacity
Door, opens another condenser, is so used alternatingly, and stops adding when fish block surface temperature is raised to 12~18 DEG C after heating 3h
Heat to get dry fish block,
S7. controlled atmosphere fresh-keeping packing: setting controlled atmosphere fresh-keeping packing device parameter, input power are Three-phase five-wire 220V, 50Hz；
Operating air pressure is 0.6Mpa；General power is 3.2kw；Gas composition ingredient: 20% CO2, 80% N2；Gas displacement rate >=
98%；Wound membrane maximum width is 550mm；Wound membrane maximum gauge is 280mm；Packaging speed is set as 800m/min；By step S6
The dry fish block of gained carries out controlled atmosphere fresh-keeping packing between being sent into aseptic packaging to get low salt preserved fish.
Embodiment 5: a kind of production method of low salt preserved fish, including pre-process, pickle, being pre-chilled, being vented, freezing, drying, gas
Adjust fresh-keeping packaging etc., the specific steps are as follows:
S1. it pre-processes: selecting fresh live grass carp, scale, splitted among fish dorsal, reject the main thorn of fish, in removal
Dirty, wash clean truncates, and removes fin, is cut into the uniform fish block that specification is 30*50 millimeters with dicer；
S2. it pickles: weighing 1.2 portions of salt, 2.5 parts of white sugar, 0.8 part of white wine, 0.8 portion of monosodium glutamate, 0.3 part of rhizoma zingiberis juice, 0.4 part
Chinese prickley ash extract, 2 portions of dark soy sauce and 0.2 part of smoke solution are uniformly mixed and pickled material are prepared, and take fish block obtained by step S1 that pickled material is added
Middle stirring 15min, 12 DEG C of constant temperature stand 22h, spare；
Wherein, pickled material and fish block weight ratio are 1:13；
S3. it is pre-chilled: fish block of the step S2 after marinated being sent to -10 DEG C of precooling room cooling down 30min to fish block and is cooled to 3
℃；
S4. it is vented: the fish block after being pre-chilled in step S3 being moved into the fore-cooling room of vacuum freeze, pre-cooling is opened
Switch, vacuumizes 8min, pressure is made to reach 0.01MPa, and three hot thermocouple galvanic couples are inserted into fish block and are placed in the table of fish block
At face, middle part and 2 millimeters away from bottom, the variation of temperature is monitored, the temperature of thermocouple is controlled at 2 ± 0.2 DEG C, is depressurized to
0.005MPa, constant pressure 22min remove liquid；
S5. freeze: by the fish block after exhaust obtained by step S4, being depressurized to 0.003MPa for the first time, make thermocouple be cooled to-
2 ± 0.2 DEG C, fish block is frozen, then is depressurized to 0.0002MPa for the second time, and constant pressure 12min to electric thermo-couple temperature drops to -28
±0.2℃；
S6. it dries: opening heater switch, the steam after making fish block surface ice distil enters vacuum chamber from dried hole, distils
Electric thermo-couple temperature is maintained at -20 DEG C in the process, and vacuum chamber is provided with multiple independent condensers successively opened, steams for collecting
Vapour freezes, and the steam that condenser is collected build-ups ice to reach on condenser coil closes condenser inlet valve afterwards at full capacity, beats
Another condenser is opened, is so used alternatingly, stops heating when fish block surface temperature is raised to 15 DEG C after heating 6h to get drying
Fish block,
S7. controlled atmosphere fresh-keeping packing: setting controlled atmosphere fresh-keeping packing device parameter, input power are Three-phase five-wire 220V, 50Hz；
Operating air pressure is 0.7Mpa；General power is 3.2kw；Gas composition ingredient: 30% CO2, 70% N2；Gas displacement rate >=
98%；Wound membrane maximum width is 550mm；Wound membrane maximum gauge is 280mm；Packaging speed is set as 900m/min；By step S6
The dry fish block of gained carries out controlled atmosphere fresh-keeping packing between being sent into aseptic packaging to get low salt preserved fish.
Embodiment 6: a kind of production method of low salt preserved fish, including pre-process, pickle, being pre-chilled, being vented, freezing, drying, gas
Adjust fresh-keeping packaging etc., the specific steps are as follows:
S1. it pre-processes: selecting fresh live grass carp, scale, splitted among fish dorsal, reject the main thorn of fish, in removal
Dirty, wash clean truncates, and removes fin, is cut into the uniform fish block that specification is 30*50 millimeters with dicer；
S2. it pickles: weighing 1.5 portions of salt, 3 parts of white sugar, 3 parts of white wine, 1 portion of monosodium glutamate, 0.5 part of rhizoma zingiberis juice, 0.6 portion of Chinese prickly ash
Juice, 2.5 portions of dark soy sauce and 0.4 part of smoke solution are uniformly mixed and pickled material are prepared, and fish block obtained by step S1 is taken to be added in pickled material
20min is stirred, 10 DEG C of constant temperature are stood for 24 hours, spare；
Wherein, pickled material and fish block weight ratio are 1:20；
S3. it is pre-chilled: fish block of the step S2 after marinated being sent to -5 DEG C of precooling room cooling down 40min to fish block and is cooled to 6
℃；
S4. it is vented: the fish block after being pre-chilled in step S3 being moved into the fore-cooling room of vacuum freeze, pre-cooling is opened
Switch, vacuumizes 12min, pressure is made to reach 0.005MPa, and three hot thermocouple galvanic couples are inserted into fish block and are placed in fish block
At surface, middle part and 2 millimeters away from bottom, the variation of temperature is monitored, the temperature of thermocouple is controlled at 2 ± 0.2 DEG C, is depressurized to
0.001MPa, constant pressure 30min remove liquid；
S5. freeze: by the fish block after exhaust obtained by step S4, being depressurized to 0.005MPa for the first time, make thermocouple be cooled to-
2 ± 0.2 DEG C, fish block is frozen, then is depressurized to 0.0005MPa for the second time, and constant pressure 20min to electric thermo-couple temperature drops to -28
±0.2℃；
S6. it dries: opening heater switch, the steam after making fish block surface ice distil enters vacuum chamber from dried hole, distils
Electric thermo-couple temperature is maintained at -15 DEG C in the process, and vacuum chamber is provided with multiple independent condensers successively opened, steams for collecting
Vapour freezes, and the steam that condenser is collected build-ups ice to reach on condenser coil closes condenser inlet valve afterwards at full capacity, beats
Another condenser is opened, is so used alternatingly, stops heating when fish block surface temperature is raised to 18 DEG C after heating 8h to get drying
Fish block,
S7. controlled atmosphere fresh-keeping packing: setting controlled atmosphere fresh-keeping packing device parameter, input power be Three-phase five-wire 220V ±
10%, 50Hz ± 1%；Operating air pressure is 0.8Mpa；General power is 3.2kw；Gas composition ingredient: 35% CO2, 65% N2；
Gas displacement rate >=98%；Wound membrane maximum width is 550mm；Wound membrane maximum gauge is 280mm；Packaging speed is set as 1000m/
min；Dry fish block obtained by step S6 is sent between aseptic packaging and carries out controlled atmosphere fresh-keeping packing to get low salt preserved fish.
Comparative example 1
A kind of production method of low salt preserved fish is same as Example 2, the difference is that, fish directly arbitrarily cuts in step S1
It is cut into fish block not of uniform size.
Comparative example 2
A kind of production method of low salt preserved fish is same as Example 2, the difference is that, pickled material is by 2 parts in step S2
Salt, 5 parts of white sugar, 1.5 parts of white wine, 0.5 part of rhizoma zingiberis juice, 0.5 part of smoke solution are uniformly mixed and are prepared
Comparative example 3
A kind of production method of low salt preserved fish is same as Example 2, the difference is that, steam pressure is in step S3
0.3Mpa。
Comparative example 4
A kind of production method of low salt preserved fish is same as Example 2, the difference is that, 20min is steamed in step S3.
Comparative example 5
A kind of production method of low salt preserved fish is same as Example 2, the difference is that, without heating temperature in step S4
To 65 DEG C.
The cured fish finished product that above embodiments and comparative example are prepared is through detecting, contained nutritional ingredient, as shown in table 1.
Table 1
Nutrition content contained by the cured fish that embodiment is prepared is apparently higher than comparative example, and salt content is low, is suitable for
Different crowd is edible.
Organoleptic quality evaluation experiment and result:
The personnel for specializing in food research and development by ten carry out Blind Test, to 1~5 cured fish of gained of Examples 1 to 6 and comparative example
Color, flavor, mouthfeel, structure carry out subjective appreciation, give a mark according to 100 points of systems, table 2 is commented for low salt preserved fish organoleptic quality
Minute mark is quasi-, and table 3 is low salt preserved fish results of sensory evaluation obtained by each embodiment and comparative example.
Table 2
Table 3
The cured fish uniform color that the present invention is prepared is glossy, and section is smooth, and close structure, salinity is moderate, and flavor is dense
Strongly fragrant, sensory evaluation scores are apparently higher than comparative example.
Obviously, above-described embodiment is only intended to clearly illustrate technical solution of the present invention example, and is not
Restriction to embodiments of the present invention.For those of ordinary skill in the art, on the basis of the above description also
It can make other variations or changes in different ways.There is no necessity and possibility to exhaust all the enbodiments.It is all
Made any modifications, equivalent replacements, and improvements etc. within the spirit and principles in the present invention should be included in right of the present invention and want
Within the protection scope asked.
Claims (10)
1. a kind of low salt preserved fish, which is characterized in that it is marinated by pickled material after being pre-processed by the new fresh and alive fish of selection, then pass through
It toasts or is freeze-dried after hot-working, pass through steam pressure 0.12 ~ 0.20Mpa of range in control hot-working, steaming time 3
Low salt preserved fish of the salt content less than 5% is prepared in ~ 9min.
2. the production method of low salt preserved fish as described in claim 1, which is characterized in that including following preparation step:
S1. it pre-processes: selecting fresh fish, scale, splitted among fish dorsal, reject the main thorn of fish, remove internal organs, wash dry
Only, it truncates, removes fin, stripping and slicing obtains uniform fish block；
S2. it pickles: fish block obtained by step S1 being added in pickled material and is stirred, constant temperature is stood, spare；
S3. hot-working: the fish that will have been pickled in step S2 is divided out, and is sent into steam box, and steam pressure is arranged, and controls steam temperature
Degree and steaming time are to get hot fish block；S4. it toasts: hot fish block obtained by step S3 being sent into drying chamber, leads to steam, is dissipated by steam
Backing heating, constant temperature are stood, and gradient cooling is to get cured fish block；
S5. it packs: cured fish block obtained by step S4 being sent between aseptic packaging and pack up to low salt preserved fish；
S6. it sterilizes: low salt preserved fish obtained by step S5 is sterilized under high temperature or high temperature, condition of high voltage.
3. the production method of low salt preserved fish according to claim 2, which is characterized in that the fish in step S1 includes grass living
Fish, black carp living or silver carp living；Fish is cut into 30*50 millimeters of size of fish block using dicer by the stripping and slicing.
4. the production method of low salt preserved fish according to claim 2, which is characterized in that pickled material described in step S2 is by eating
0.5~5 part of salt, 0.5~8 part of white sugar, 0.1 ~ 3 part of white wine, 0.1~3 part of monosodium glutamate, 0.1~3 part of rhizoma zingiberis juice, Chinese prickley ash extract 0.1 ~ 3
Part, 0.5~6 part of dark soy sauce, 0.1~2 part of smoke solution be uniformly mixed and be prepared, the pickled material and fish block weight ratio be 1:10 ~
20；Step S2 0 ~ 20min of mixing time, temperature are 10~15 DEG C, and salting period is 0~48h.
5. the production method of low salt preserved fish according to claim 2, which is characterized in that in step S3
The steam pressure is 0.12 ~ 0.20Mpa, and vapor (steam) temperature is 100 ~ 110 DEG C, 3 ~ 9min of steaming time.
6. the production method of low salt preserved fish according to claim 2, which is characterized in that described in step S4 plus steam is passed through
0.5 ~ 2h, hot temperature to constant temperature after 48 ~ 58 DEG C stand 2 ~ 6h.
7. the production method of low salt preserved fish according to claim 2, which is characterized in that institute in step S4
It states gradient cooling and is divided into and cool down twice, 28 ~ 32h of constant temperature after the temperature that cools down for the first time is down to 45 ~ 47 DEG C, second of temperature that cools down
Constant temperature 10 ~ 15h hours are spent after being down to 42 ~ 44 DEG C.
8. the production method of low salt preserved fish according to claim 2, which is characterized in that packaging described in step S5 includes vacuum
One of packaging, controlled atmosphere fresh-keeping packing；Wherein, the controlled atmosphere fresh-keeping packing device therefor parameter is as follows: input power three
Five line 220V ± 10% of phase, 50Hz ± 1%；Operating air pressure is 0.6~0.8Mpa；General power is 3.2kw；Gas composition ingredient is
20%~35% CO2With 80%~65% N2；Gas displacement rate is >=98%；Wound membrane maximum width is 550mm；Wound membrane maximum gauge
For 280mm；Packaging speed is set as 800~1000m/min.
9. the production method of low salt preserved fish according to claim 2, which is characterized in that sterilize described in the step S6 high
100 ~ 120 DEG C, 0.1 ~ 0.5Mpa of high-pressure of temperature, sterilize 10 ~ 20min.
10. the production method of low salt preserved fish according to claim 1, which is characterized in that step S3 and step S4 can be
Fish block moisture is removed by vacuum freeze drying, obtains drying cured fish block.
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