CN109769915A - A kind of Tilapia mossambica freezes method stage by stage - Google Patents
A kind of Tilapia mossambica freezes method stage by stage Download PDFInfo
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- CN109769915A CN109769915A CN201910126183.4A CN201910126183A CN109769915A CN 109769915 A CN109769915 A CN 109769915A CN 201910126183 A CN201910126183 A CN 201910126183A CN 109769915 A CN109769915 A CN 109769915A
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Abstract
The present invention relates to Tilapia mossambica processing technology field, especially a kind of Tilapia mossambica freezes method stage by stage；It is the following steps are included: Rofe carp fillets surface moisture is erased using clean towel；Fillet are hooked on iron hook and are brushed 20 minutes using air-heater, the temperature of air-heater is controlled at 50 degrees Celsius or less；Flesh of fish slurry is uniformly smeared on fillet surface, then fillet are put into boiling oil cauldron and pull out drip-dry grease after 3 seconds；Hermetic bag is put by pectin is smeared after the cooling of fillet room temperature；The hermetic bag is put into refrigerator cold-storage 2 hours；Hermetic bag is put into refrigerator suddenly to freeze 5 hours；Fillet itself are not generated with the heat treatment of essence, therefore itself fleshy fiber structure will not be destroyed, and pass through the heat intensive and closing of appearance, so that the bacterium in the bacterial death on fillet surface and the external world is difficult to enter back into fillet, thus prevents fillet spoiled.
Description
Technical field
The present invention relates to Tilapia mossambica processing technology field, especially a kind of Tilapia mossambica freezes method stage by stage.
Background technique
Well known, the flesh of fish of most of fresh-water fishes cooks taste again after frost can thin out and mouthfeel change wood.Therefore much add
Work enterprise is generally all in advance heat-treated in order to packed and transported the flesh of fish, such as small fish frying is become small Dried fish and is packed out
Sell, by the major part of bulk it is with sweet and sour flavor decoct after as Steamed Fish Head with Diced Hot Red Peppers basic food materials packaging sale.It thus can achieve antibacterial and protect
The effect for holding food materials flavor, with extensive.
Disadvantage of the prior art is that: the cooking method of client is limited, such as the fragrant bullhead decocted generally just can only
It is made into the weight taste cuisine such as the Fish with Chinese Sauerkraut, Steamed Fish Head with Diced Hot Red Peppers, since the flesh of fish had been decocted if steck is made, fleshy fiber is harder not
The seasoning and butter heating being suitble in the necessary process of steck again.
Summary of the invention
In view of the deficiencies of the prior art, the present invention provides a kind of Tilapia mossambica and freezes method stage by stage, after this method frost
Tilapia mossambica sliced meat can still carry out various culinary art as the flesh of fish of fresh slaughter, not will receive the fragrant shadow for decocting processing before frost
It rings.
The technical solution of the present invention is as follows:
A kind of Tilapia mossambica freezes method stage by stage, it is characterised in that: it the following steps are included:
1) Rofe carp fillets surface moisture is erased using clean towel；
2) fillet are hooked on iron hook and are brushed 20 minutes using air-heater, the control of the temperature of air-heater 50 degrees Celsius with
Under；
3) flesh of fish slurry is uniformly smeared on fillet surface, then fillet is put into boiling oil cauldron and pull out drip-dry grease after 3 seconds
(grease will not be dripped at drop again)；
4) pectin will be smeared after the cooling of fillet room temperature be put into hermetic bag；
5) hermetic bag is put into refrigerator cold-storage 2 hours；
6) hermetic bag is put into refrigerator urgency jelly 5 hours or is directly uniformly sprayed 1 minute using liquid nitrogen, it can shipment.
Specifically, towel described in the step 1) is cotton towel, 1 hour is sterilized simultaneously using ozone disinfection cabinet using preceding
It air-dries 1 hour, when erasing moisture, cushions fillet using a piece of towel, then hand takes another towel to press lightly on fillet surface.
It can prevent unusable chemical fibre etc. from remaining on fillet.
Specifically, iron hook described in the step 2) is stainless steel fish hook, the fish hook is arranged two, catches on fillet respectively
Upper end two sides, the air outlet of air-heater is 10 metre per second (m/s)s against the side of all fillet, wind speed, and excessively high speed can tear fish
Piece, the leaving air temp of the air-heater are 45 degrees Celsius, and the fillet surface of drying is more dry, and the meat on fillet surface has slightly
A kind of meat-like flavor, but the absolutely not smell of burning.
Specifically, the production method of the slurry of the flesh of fish described in the step 3):
The leftover pieces of Rofe carp fillets are crushed using pulverizer first；Then meat mincing are slurried by grinder grinding,
Slurry investment egg white becomes flesh of fish slurry after mixing evenly.It is applied to and forms dense protective layer when moment fries on fillet, grease is difficult
To cause frying effect to fillet, but the high temperature water gas meeting moment kill of the heat of the grease to boil and flesh of fish slurry internal layer is big
Part is attached to various bacteriums, the fungi on fillet surface, so that realization reaches under the premise of not changing fillet Meat and flavor
The purpose saved to certain time.Pectin then completely fills the gap on flesh of fish slurry, so that extraneous bacterium is no longer possible to enter
Fillet.
Specifically, the step 3) further includes oil-control process, method is placed on fillet on one layer of oil-Absorbing Sheets, then
Another oil-Absorbing Sheets are covered on fillet, the oil-Absorbing Sheets of top are pressed lightly on hand.
Specifically, pectin in the step 4) the preparation method is as follows:
1 kilogram of papaya is weighed, pulverizer is put into stirred tank after crushing, adds 3.5 kilograms of water, be 10:13 with volume ratio
Ethanedioic acid and ethanedioic acid ammonium saturated solution mixed liquor adjust pH in stirred tank and reach 3.5, and be heated to 80 degrees Celsius and sufficiently stir
It mixes 120 minutes, is filtered using spin-on filter device, take 0.8 kilogram of filtrate, be added 1.6 liters and 20 milliliters of concentrated hydrochloric acid of 90% ethyl alcohol
Precipitating is carried out, is gone out alkyd liquid by filters pressing, filter residue is cleaned with 80% ethanol washing, using filters pressing, true after sufficiently draining
Vacuum drying obtains edible pectin in empty drying box, and when use is dissolved in water according to weight ratio 1:20.
Specifically, the refrigerated storage temperature in the step 5) is 8 degrees Celsius.
Specifically, the anxious temperature of freezing in the step 6) is -20 degrees Celsius.
The invention has the benefit that not fillet itself are generated with the heat treatment of essence, therefore itself will not be destroyed
Fleshy fiber structure, and by the heat intensive and closing of appearance, so that the bacterium in the bacterial death on fillet surface and the external world
It is difficult to enter back into fillet, thus prevents fillet spoiled.
Specific embodiment
It is described further With reference to embodiment:
Embodiment 1
A kind of Tilapia mossambica freezes method stage by stage, it is characterised in that: it the following steps are included:
1) Rofe carp fillets surface moisture is erased using clean towel；
2) fillet are hooked on iron hook and are brushed 20 minutes using air-heater, the control of the temperature of air-heater 50 degrees Celsius with
Under；
3) flesh of fish slurry is uniformly smeared on fillet surface, then fillet is put into boiling oil cauldron and pull out drip-dry grease after 3 seconds
(grease will not be dripped at drop again)；
4) pectin will be smeared after the cooling of fillet room temperature be put into hermetic bag；
5) hermetic bag is put into refrigerator cold-storage 2 hours；
6) hermetic bag refrigerator is put into suddenly to freeze 5 hours, it can shipment.
Specifically, towel described in the step 1) is cotton towel, 1 hour is sterilized simultaneously using ozone disinfection cabinet using preceding
It air-dries 1 hour, when erasing moisture, cushions fillet using a piece of towel, then hand takes another towel to press lightly on fillet surface.
It can prevent unusable chemical fibre etc. from remaining on fillet.
Specifically, iron hook described in the step 2) is stainless steel fish hook, the fish hook is arranged two, catches on fillet respectively
Upper end two sides, the air outlet of air-heater is 10 metre per second (m/s)s against the side of all fillet, wind speed, and excessively high speed can tear fish
Piece, the leaving air temp of the air-heater are 45 degrees Celsius, and the fillet surface of drying is more dry, and the meat on fillet surface has slightly
A kind of meat-like flavor, but the absolutely not smell of burning.
Specifically, the production method of the slurry of the flesh of fish described in the step 3):
The leftover pieces of Rofe carp fillets are crushed using pulverizer first；Then meat mincing are slurried by grinder grinding,
Slurry investment egg white becomes flesh of fish slurry after mixing evenly.It is applied to and forms dense protective layer when moment fries on fillet, grease is difficult
To cause frying effect to fillet, but the high temperature water gas meeting moment kill of the heat of the grease to boil and flesh of fish slurry internal layer is big
Part is attached to various bacteriums, the fungi on fillet surface, so that realization reaches under the premise of not changing fillet Meat and flavor
The purpose saved to certain time.Pectin then completely fills the gap on flesh of fish slurry, so that extraneous bacterium is no longer possible to enter
Fillet.
Specifically, the step 3) further includes oil-control process, method is placed on fillet on one layer of oil-Absorbing Sheets, then
Another oil-Absorbing Sheets are covered on fillet, the oil-Absorbing Sheets of top are pressed lightly on hand.
Specifically, pectin in the step 4) the preparation method is as follows:
1 kilogram of papaya is weighed, pulverizer is put into stirred tank after crushing, adds 3.5 kilograms of water, be 10:13 with volume ratio
Ethanedioic acid and ethanedioic acid ammonium saturated solution mixed liquor adjust pH in stirred tank and reach 3.5, and be heated to 80 degrees Celsius and sufficiently stir
It mixes 120 minutes, is filtered using spin-on filter device, take 0.8 kilogram of filtrate, be added 1.6 liters and 20 milliliters of concentrated hydrochloric acid of 90% ethyl alcohol
Precipitating is carried out, is gone out alkyd liquid by filters pressing, filter residue is cleaned with 80% ethanol washing, using filters pressing, true after sufficiently draining
Vacuum drying obtains edible pectin in empty drying box, and when use is dissolved in water according to weight ratio 1:20.
Specifically, the refrigerated storage temperature in the step 5) is 8 degrees Celsius.
Specifically, the anxious temperature of freezing in the step 6) is -20 degrees Celsius.
Embodiment 2
A kind of Tilapia mossambica freezes method stage by stage, it is characterised in that: it the following steps are included:
1) Rofe carp fillets surface moisture is erased using clean towel；
2) fillet are hooked on iron hook and are brushed 20 minutes using air-heater, the control of the temperature of air-heater 50 degrees Celsius with
Under；
3) flesh of fish slurry is uniformly smeared on fillet surface, then fillet is put into boiling oil cauldron and pull out drip-dry grease after 3 seconds
(grease will not be dripped at drop again)；
4) pectin will be smeared after the cooling of fillet room temperature be put into hermetic bag；
5) hermetic bag is put into refrigerator cold-storage 2 hours；
6) hermetic bag is put into refrigerator urgency jelly 5 hours or is directly uniformly sprayed 1 minute using liquid nitrogen, it can shipment.
Specifically, towel described in the step 1) is cotton towel, 1 hour is sterilized simultaneously using ozone disinfection cabinet using preceding
It air-dries 1 hour, when erasing moisture, cushions fillet using a piece of towel, then hand takes another towel to press lightly on fillet surface.
It can prevent unusable chemical fibre etc. from remaining on fillet.
Specifically, iron hook described in the step 2) is stainless steel fish hook, the fish hook is arranged two, catches on fillet respectively
Upper end two sides, the air outlet of air-heater is 10 metre per second (m/s)s against the side of all fillet, wind speed, and excessively high speed can tear fish
Piece, the leaving air temp of the air-heater are 45 degrees Celsius, and the fillet surface of drying is more dry, and the meat on fillet surface has slightly
A kind of meat-like flavor, but the absolutely not smell of burning.
Specifically, the production method of the slurry of the flesh of fish described in the step 3):
The leftover pieces of Rofe carp fillets are crushed using pulverizer first；Then meat mincing are slurried by grinder grinding,
Slurry investment egg white becomes flesh of fish slurry after mixing evenly.It is applied to and forms dense protective layer when moment fries on fillet, grease is difficult
To cause frying effect to fillet, but the high temperature water gas meeting moment kill of the heat of the grease to boil and flesh of fish slurry internal layer is big
Part is attached to various bacteriums, the fungi on fillet surface, so that realization reaches under the premise of not changing fillet Meat and flavor
The purpose saved to certain time.Pectin then completely fills the gap on flesh of fish slurry, so that extraneous bacterium is no longer possible to enter
Fillet.
Specifically, the step 3) further includes oil-control process, method is placed on fillet on one layer of oil-Absorbing Sheets, then
Another oil-Absorbing Sheets are covered on fillet, the oil-Absorbing Sheets of top are pressed lightly on hand.
Specifically, pectin in the step 4) the preparation method is as follows:
1 kilogram of papaya is weighed, pulverizer is put into stirred tank after crushing, adds 3.5 kilograms of water, be 10:13 with volume ratio
Ethanedioic acid and ethanedioic acid ammonium saturated solution mixed liquor adjust pH in stirred tank and reach 3.5, and be heated to 80 degrees Celsius and sufficiently stir
It mixes 120 minutes, is filtered using spin-on filter device, take 0.8 kilogram of filtrate, be added 1.6 liters and 20 milliliters of concentrated hydrochloric acid of 90% ethyl alcohol
Precipitating is carried out, is gone out alkyd liquid by filters pressing, filter residue is cleaned with 80% ethanol washing, using filters pressing, true after sufficiently draining
Vacuum drying obtains edible pectin in empty drying box, and when use is dissolved in water according to weight ratio 1:20.
Specifically, the refrigerated storage temperature in the step 5) is 8 degrees Celsius.
Specifically, the anxious temperature of freezing in the step 6) is -20 degrees Celsius.
Embodiment 1 is identical with the cookery mode of embodiment 2, is required to wash away pectin after cutting off hermetic bag, then use
Cutter wipes the flesh of fish pulp layer on fillet surface off, since the flesh of fish pulp layer is by frying, is very easy to separate with fillet.
The above embodiments and description only illustrate the principle of the present invention and most preferred embodiment, is not departing from this
Under the premise of spirit and range, various changes and improvements may be made to the invention, these changes and improvements both fall within requirement and protect
In the scope of the invention of shield.
Claims (8)
1. a kind of Tilapia mossambica freezes method stage by stage, it is characterised in that: it the following steps are included:
1) Rofe carp fillets surface moisture is erased using clean towel；
2) fillet are hooked on iron hook and are brushed 20 minutes using air-heater, the temperature of air-heater is controlled at 50 degrees Celsius or less；
3) flesh of fish slurry is uniformly smeared on fillet surface, then fillet is put into boiling oil cauldron and pull out drip-dry grease after 3 seconds；
4) pectin will be smeared after the cooling of fillet room temperature be put into hermetic bag；
5) hermetic bag is put into refrigerator cold-storage 2 hours；
6) hermetic bag is put into refrigerator urgency jelly 5 hours or is directly uniformly sprayed 1 minute using liquid nitrogen, it can shipment.
2. a kind of Tilapia mossambica according to claim 1 freezes method stage by stage, it is characterised in that: described in the step 1)
Towel is cotton towel, is sterilized 1 hour and is air-dried 1 hour using ozone disinfection cabinet using preceding, when erasing moisture, uses a piece of hair
Towel cushions fillet, and then hand takes another towel to press lightly on fillet surface.
3. a kind of Tilapia mossambica according to claim 2 freezes method stage by stage, it is characterised in that: described in the step 2)
Iron hook is stainless steel fish hook, and the fish hook is arranged two, catches on the upper end two sides of fillet respectively, and the air outlet of air-heater is against institute
There is the side of fillet, wind speed is 10 metre per second (m/s)s, and the leaving air temp of the air-heater is 45 degrees Celsius.
4. a kind of Tilapia mossambica according to claim 3 freezes method stage by stage, it is characterised in that: described in the step 3)
The production method of flesh of fish slurry:
The leftover pieces of Rofe carp fillets are crushed using pulverizer first；Then meat mincing are slurried by grinder grinding, the slurry
Investment egg white becomes flesh of fish slurry after mixing evenly.
5. a kind of Tilapia mossambica according to claim 4 freezes method stage by stage, it is characterised in that: the step 3) further includes
Oil-control process, method are placed on fillet on one layer of oil-Absorbing Sheets, then cover another oil-Absorbing Sheets on fillet, light with hand
Oil-Absorbing Sheets above light press.
6. a kind of Tilapia mossambica according to claim 5 freezes method stage by stage, it is characterised in that: the fruit in the step 4)
Glue the preparation method is as follows:
1 kilogram of papaya is weighed, pulverizer is put into stirred tank after crushing, and adds 3.5 kilograms of water, the second for being 10:13 with volume ratio
Diacid and ethanedioic acid ammonium saturated solution mixed liquor adjust pH in stirred tank and reach 3.5, and are heated to 80 degrees Celsius and are sufficiently stirred 120
Minute, it is filtered using spin-on filter device, takes 0.8 kilogram of filtrate, be added 1.6 liters and 20 milliliters of concentrated hydrochloric acid of 90% ethyl alcohol and sunk
Analysis is gone out alkyd liquid by filters pressing, and filter residue is cleaned with 80% ethanol washing, using filters pressing, is being dried in vacuo after sufficiently draining
Vacuum drying obtains edible pectin in case, and when use is dissolved in water according to weight ratio 1:20.
7. a kind of Tilapia mossambica according to claim 6 freezes method stage by stage, it is characterised in that: cold in the step 5)
Hiding temperature is 8 degrees Celsius.
8. a kind of Tilapia mossambica according to claim 7 freezes method stage by stage, it is characterised in that: the urgency in the step 6)
Freezing temperature is -20 degrees Celsius.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910126183.4A CN109769915A (en) | 2019-02-20 | 2019-02-20 | A kind of Tilapia mossambica freezes method stage by stage |
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| CN201910126183.4A CN109769915A (en) | 2019-02-20 | 2019-02-20 | A kind of Tilapia mossambica freezes method stage by stage |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1034659A (en) * | 1987-12-31 | 1989-08-16 | 云南省轻工业科学研究所 | From papaya, extract edible pectin |
| CN101366408A (en) * | 2008-09-23 | 2009-02-18 | 海南大学 | Hot wind and microwave combined processing method for tilapia slice |
| CN101658197A (en) * | 2009-07-29 | 2010-03-03 | 海南大学 | Combined processing method of infiltration and hot air for tilapia fillet |
| CN103315043A (en) * | 2013-05-29 | 2013-09-25 | 浙江大学 | Tilapia fresh-keeping method |
| CN103931737A (en) * | 2014-03-31 | 2014-07-23 | 暨南大学 | Storable low-salt half-dry fish fillet and processing method and application thereof |
| CN105795372A (en) * | 2015-12-07 | 2016-07-27 | 集美大学 | Preparation method of tea fragrant tilapia fillet snack food |
| CN108497042A (en) * | 2018-03-27 | 2018-09-07 | 海南翔泰渔业股份有限公司 | A kind of whole anxious jelly immediate processing method of Tilapia mossambica |
-
2019
- 2019-02-20 CN CN201910126183.4A patent/CN109769915A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1034659A (en) * | 1987-12-31 | 1989-08-16 | 云南省轻工业科学研究所 | From papaya, extract edible pectin |
| CN101366408A (en) * | 2008-09-23 | 2009-02-18 | 海南大学 | Hot wind and microwave combined processing method for tilapia slice |
| CN101658197A (en) * | 2009-07-29 | 2010-03-03 | 海南大学 | Combined processing method of infiltration and hot air for tilapia fillet |
| CN103315043A (en) * | 2013-05-29 | 2013-09-25 | 浙江大学 | Tilapia fresh-keeping method |
| CN103931737A (en) * | 2014-03-31 | 2014-07-23 | 暨南大学 | Storable low-salt half-dry fish fillet and processing method and application thereof |
| CN105795372A (en) * | 2015-12-07 | 2016-07-27 | 集美大学 | Preparation method of tea fragrant tilapia fillet snack food |
| CN108497042A (en) * | 2018-03-27 | 2018-09-07 | 海南翔泰渔业股份有限公司 | A kind of whole anxious jelly immediate processing method of Tilapia mossambica |
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Application publication date: 20190521 |