CN110140897A - A kind of production method of self-heating stewed fish with brown sauce - Google Patents
A kind of production method of self-heating stewed fish with brown sauce Download PDFInfo
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- CN110140897A CN110140897A CN201910489352.0A CN201910489352A CN110140897A CN 110140897 A CN110140897 A CN 110140897A CN 201910489352 A CN201910489352 A CN 201910489352A CN 110140897 A CN110140897 A CN 110140897A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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Abstract
The invention discloses a kind of production methods of self-heating stewed fish with brown sauce to flitch comprising steps of S1, raw material fish take meat；S2, by fish block described in step S1 at 140 DEG C~200 DEG C 1~5min of frying, until the moisture content of gained fish fry block A be 60%~65%；S3, the oil on the surface fish fry block A described in step S2 is drained, obtains fish fry block B；S4, fish fry block B described in step S3 is mixed with juice braised in soy sauce by weight 1:3~4, is vacuum-packed, obtains semi-finished product；S5, semi-finished product described in step S5 are sterilized, 105 DEG C, 10~15min, 110 DEG C, 20min, 121 DEG C, 15~30min, derives from hot stewed fish with brown sauce, stored in 4~30 DEG C.Gained self-heating stewed fish with brown sauce collocation self-heating agent or Self-heat dinner pail derive from heat fishery -ies product braised in soy sauce.Self-heating stewed fish with brown sauce prepared by the present invention is good in taste, and bright is uniform, and it is higher to be subjected to degree.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of production method of self-heating stewed fish with brown sauce.
Background technique
China waters is vast, stock of fish very abundant.It is shown according to " China Fisheries statistical yearbook 2018 ", China in 2017
Total fish catches are 3609.71 ten thousand tons.Fish nutrition is abundant, the ingredients such as protein rich in, inorganic salts, vitamin, wherein
Vitamin A, vitamin D, vitamin B1, niacin, these are all the nutrients that human body needs.And fatty,fiss content compared with
It is low, and mostly unsaturated fatty acid, it is favored by people.
Recently as the accelerating rhythm of life, conveniently self-heating food is increasingly liked by the consumer for being fond of warm-served food
Love.It is more from hot product on the market at present, but it is most of be using chicken, pork, beef and vegetables as raw material, and there are mouthfeels not
The problems such as good, flavor lacks.In order to expand the meal spectrum abundance of self-heating food, meet the dietary requirements of different crowd, with aquatic products fish
Class is raw material, develop from hot water product.
Currently, since the trophic structure of self-heating food is unbalanced, mouthfeel is poor, continuous acceptance not high problems
In the presence of people focus more on the quality control in self-heating food process.By taking Spanish mackerel as an example, from raw material to finally from hot product
(Spanish mackerel braised in soy sauce), is during which related to all multi-steps, wherein frying, sterilization, self-heating etc. are important processing link, to the quality of Spanish mackerel
It influences very big.Deep-fat frying time is too long, temperature is excessively high, by sterilization, after self-heating, will lead to Spanish mackerel hardness increase, water loss, ripe
Change excessively, taste bad the problems such as.If will cause product quality to sum up, process conditions selection is improper in process
Deterioration and serious economic loss.At present for there is no corresponding scientific basis from the quality control of hot product, still stop
In terms of artificial experience.
In recent years, the processing of China fish mainly uses fresh and alive sale, freeze preservation and traditional drying, pickles, smokes
Method.However, social benefit and economic benefit can be made lower and lower the directly fresh and alive sale of fish, and seasonality easy to form is stagnant
Pin, causes a large amount of fish putrid and deteriorated, protein resource is caused to waste；Fish are subjected to freeze preservation after treatment, it can
Tentatively to solve the problems, such as the putrid and deteriorated of unsalable fish, but need to improve cold chain；And it is traditional drying, marinated and the technologies such as smoke and hold
Influence vulnerable to natural environmental condition, it is difficult to guarantee product with stable quality and realize the modern production of product.Therefore it uses
Processing technology is modernized, fish products quality is improved, makes fish processing towards diversification, convenient purification development, is that China fish add
The important trend of industry.
Summary of the invention
The purpose of the present invention is to provide a kind of production methods of self-heating stewed fish with brown sauce to be solved using reasonable processing method
The problems such as self-heating fish products poor taste, nutrition loss, production method is simple and easy, is suitble to industrialization production, product obtained
Color is good, and mouthfeel is good.
In order to achieve the above objectives, the present invention provides a kind of production method of self-heating stewed fish with brown sauce, include the following steps:
S1, pretreatment of raw material: raw material fish takes meat, flitches；
S2, fried processing: by fish block described in step S1 at 140 DEG C~200 DEG C 1~5min of frying, until gained fish fry
The moisture content of block A is 60%~65%；
S3, it drains: the oil on the surface fish fry block A described in step S2 is drained, obtain fish fry block B；
S4, packaging: fish block B obtained by step S3 mixs with juice braised in soy sauce by weight 1:3~4, vacuum packaging, obtain partly at
Product；
S5, sterilization, storage: semi-finished product described in step S5 are sterilized, 105 DEG C, 10~15min, 110 DEG C, 20min,
121 DEG C, 15~30min derive from hot stewed fish with brown sauce, store in 4~30 DEG C.Gained self-heating stewed fish with brown sauce collocation self-heating agent or self-heating rice
Box derives from heat fishery -ies product braised in soy sauce.
Under preferred embodiment, raw material fish described in step S1 is Spanish mackerel, butterfish, carp or grass carp, can be fresh fish or freezing
Fish；Frozen fish before use, under the conditions of 0~4 DEG C natural thaw；The size of the fish block is 2cm × 2cm × 2cm.
Under preferred embodiment, drained described in step S3 specifically, fish fry block A is placed on oil-Absorbing Sheets, every 10~15min is turned over
Face 1 time, turn-over 2 times, the oil on fish block surface is drained altogether.
Under preferred embodiment, described in step S4 braise in soy sauce juice described in braise in soy sauce juice be made of raw material from the following weight: 3~5 parts of garlic,
0.1~0.3 part of spiceleaf, 0.1~0.3 part of aniseed, 0.5~1.0 part of white sugar, 1~5 part of thick broad-bean sauce, 5~10 parts of abalone sauce, light soy sauce 2~
5 parts, 0.2~0.5 part of chickens' extract, 150~200 parts of water, 2~5 parts of starch, 4~8 parts of green onion, 1~4 part of ginger, 0.2~0.5 part of capsicum,
2~6 parts of yellow rice wine, 8~15 parts of soybean oil, 1~3 part of dark soy sauce；The juice production method braised in soy sauce: soybean oil is heated to 110~130
DEG C, it is put into garlic, green onion, ginger, is decocted 6~8 seconds, thick broad-bean sauce, spiceleaf, capsicum, dark soy sauce, light soy sauce, abalone sauce, chickens' extract, white sugar, aniseed is added and turns over
It fries 12~16 seconds, water is added to boil, after 10~15min of water boiling, addition yellow rice wine, starch are stirred evenly, and continue to boil, again to water
After 10~15min of secondary boiling, gained liquid is juice braised in soy sauce.
Under preferred embodiment, sterilized described in step S5 are as follows: 105 DEG C, 10~15min, 110 DEG C, 20min, 121 DEG C, 15~
30min。
Under preferred embodiment, the production method of self-heating stewed fish with brown sauce, comprising steps of
S1, pretreatment of raw material: taking Spanish mackerel, and decaptitating, internal organ, fin reject fishbone, cleans and is cut into 2cm × 2cm × 2cm Spanish mackerel
Fish block；
S2, fried processing: by Spanish mackerel block described in step S1, frying 2min15s, i.e. Spanish mackerel block moisture content are at 180 DEG C
65%, obtain fried Spanish mackerel block A；
S3, it drains: frying Spanish mackerel block A described in step S2 being placed on oil-Absorbing Sheets, every 10min turn-over 1 time, altogether turn-over 2 times,
The oil on Spanish mackerel block surface is drained, fried Spanish mackerel block B is obtained；
S4, packaging: frying Spanish mackerel block B described in S3 is mixed with the 1:3 of juice braised in soy sauce by weight and is put into food-grade In Aluminium Foil Packing
Bag, is vacuum-packed, obtains semi-finished product；Wherein, the juice braised in soy sauce is made of raw material from the following weight: 3 parts of garlic, spiceleaf 0.1
Part, 0.1 part of aniseed, 0.5 part of white sugar, 1 part of thick broad-bean sauce, 5 parts of abalone sauce, 2 parts of light soy sauce, 0.2 part of chickens' extract, 150 parts of water, 2 parts of starch, green onion
4 parts, 1 part of ginger, 0.2 part of capsicum, 2 parts of yellow rice wine, 8 parts of soybean oil, 1 part of dark soy sauce；The juice production method braised in soy sauce are as follows: by soybean oil plus
Heat is put into garlic, onion parts, ginger to 110 DEG C, decoct 6~8 seconds, be added thick broad-bean sauce, spiceleaf, capsicum, dark soy sauce, light soy sauce, abalone sauce, chickens' extract,
White sugar, aniseed stir-fry 12 seconds；Water is added to boil, after water boiling 10min, addition yellow rice wine, starch are stirred evenly, continue to boil, to
Water is boiled again after 10min, and gained liquid is juice braised in soy sauce；
S5, sterilization, storage: semi-finished product described in step S4 are sterilized, and the sterilization divides three phases to carry out, and the first stage is
105℃,10min；Second stage is 110 DEG C, 20min；Phase III is 121 DEG C, 15min；Derived from heat Spanish mackerel braised in soy sauce, at 4 DEG C
It saves.
The invention has the advantages that:
The committed step that self-heating of the present invention braises making fish in soy sauce is frying technological process, is sent out by color, texture, low field nmr analysis
Now when fish fry block moisture content be 60%~65% when, self-heating stewed fish with brown sauce color is uniformly vivid, and quality is tender, and have compared with
High moisture content.It is sterilized using three phases, can reduce to institutional framework and nutrient destruction, make the mouthfeel of stewed fish with brown sauce
Most preferably.
Self-heating stewed fish with brown sauce collocation self-heating agent or Self-heat dinner pail prepared by the present invention, are available from heat fishery -ies product braised in soy sauce.
Detailed description of the invention
Fig. 1 is fish block moisture content curve under different frying temperatures of the invention；
Fig. 2 is the influence of different in moisture content of the invention to fish fry block color；
Fig. 3 is different in moisture content fish fry block low-field nuclear magnetic resonance transverse relaxation characteristic map of the invention.
Specific embodiment
Below by specific implementation example, the present invention will be further described.
Embodiment 1:
S1, pretreatment of raw material: Spanish mackerel decaptitating, internal organ, fin reject fishbone, clean stripping and slicing, obtain Spanish mackerel block；
S2, fried processing: by Spanish mackerel block described in step S1, frying 2min15s, i.e. Spanish mackerel moisture content are at 180 DEG C
65%, obtain fried Spanish mackerel block A；
S3, it drains: frying Spanish mackerel block described in step S2 being placed on oil-Absorbing Sheets, every 10min turn-over 1 time, altogether turn-over 2 times,
The oil on the fried surface Spanish mackerel block A is drained, fried Spanish mackerel block B is obtained；
S4, packaging: frying Spanish mackerel block B described in S3 is mixed with juice braised in soy sauce by weight 1:3 and is put into food-grade In Aluminium Foil Packing
Bag, is vacuum-packed, obtains semi-finished product；
S5, sterilization, storage: semi-finished product described in step S4 are sterilized, and the sterilization divides three phases to carry out, and the first stage is
105℃,10min；Second stage is 110 DEG C, 20min；Phase III is 121 DEG C, 15min；Derived from heat Spanish mackerel braised in soy sauce, at 4 DEG C
It saves；Gained self-heating braises Spanish mackerel collocation self-heating agent or Self-heat dinner pail in soy sauce, derives from heat fishery -ies product braised in soy sauce；
Specifically, Spanish mackerel described in step S1 is Frozen Spanish mackerel, preceding natural thaw under the conditions of 4 DEG C is used；The stripping and slicing is
Spanish mackerel is cut into 2cm × 2cm × 2cm.
It is made of raw material from the following weight specifically, braising juice described in step S4 in soy sauce: 3 parts of garlic, 0.1 part of spiceleaf, aniseed 0.1
Part, 0.5 part of white sugar, 1 part of thick broad-bean sauce, 5 parts of abalone sauce, 2 parts of light soy sauce, 0.2 part of chickens' extract, 150 parts of water, 2 parts of starch, 4 parts of green onion, 1 part of ginger,
0.2 part of capsicum, 2 parts of yellow rice wine, 8 parts of soybean oil, 1 part of dark soy sauce；The juice production method braised in soy sauce: soybean oil is heated to 110 DEG C, is put
Enter garlic, onion parts, ginger, decoct 6~8 seconds, thick broad-bean sauce, spiceleaf, capsicum, dark soy sauce, light soy sauce, abalone sauce, chickens' extract, white sugar, aniseed is added and turns over
It fries 12 seconds；Water is added to boil, after water boiling 10min, addition yellow rice wine, starch are stirred evenly, and are continued to boil, be boiled again to water
After 10min, gained liquid is juice braised in soy sauce.
Simulation self-heating is carried out to Spanish mackerel braised in soy sauce manufactured in the present embodiment.Wherein, simulation self-heat condition is 100 DEG C of water-baths
10min。
Colour measurement, record are carried out to the Spanish mackerel braised in soy sauce after self-heating using colour photometer (Hunter Lab Pro colour photometer)
L*, a*, b* value, and whiteness value W (W=100- [(100-L*) is calculated by formula2+a*2+b*2]1/2), as shown in Figure 2.
Modulus intends self-heating treated Spanish mackerel braised in soy sauce, with Texture instrument (Stable Micro System company, Britain, TA-
XTPLUSZ its texture parameter) is measured.Texture instrument setup parameter: TPA mode, test probe P50 survey preceding speed 2mm/s, test
Speed 1mm/s, speed 2mm/s after survey, trigger value 5g, deformation quantity 30%.Shearing force, pop one's head in HDP/BS, test speed 1mm/
S, return speed are set as 10mm/s.Sample shear power, hardness, elasticity, the size of chewiness are obtained, as shown in table 1.
Modulus intends self-heating treated Spanish mackerel braised in soy sauce, and using low field nuclear-magnetism equipment, (Shanghai knob steps electronics technology, NMI20-
Low-field nuclear magnetic resonance transverse-relaxation signals 030H-I) are acquired, transverse relaxation profile information database are established, as shown in table 2, Fig. 3.
The parameter setting of low-field nuclear magnetic resonance detection includes: 90 degree of pulsewidth P1: 12 μ s, 180 degree pulsewidth P2: 24 μ s, when repeated sampling waits
Between Tw: 4000ms, analog gain RG1: 20, digital gain DRG1: 3, pre-amp gain PRG:0, NS:8, NECH:1000 connect
Receipts machine bandwidth SW:100KHz, starts the control parameter RFD:0.08ms in sampling time, time delay D L1: 0.5ms.Then using one-dimensional
Anti- Laplacian algorithm is as lateral relaxation time T2Inversion algorithm, between 1 thousands of times, obtains sample the number of iterations 100,000 times
Transverse relaxation characteristic map.
Embodiment 2:
S1, pretreatment of raw material: carp decaptitating, internal organ, fin reject fishbone, clean stripping and slicing, obtain carp block；
S2, fried processing: by carp block described in step S1, frying 4min13s, i.e. carp block moisture content are at 160 DEG C
60%, obtain fried carp block A；
S3, it drains: frying carp block A described in step S2 being placed on oil-Absorbing Sheets, every 15min turn-over 1 time, altogether turn-over 2 times,
The oil on the fried surface carp block A is drained, fried carp block B is obtained；
S4, packaging: frying carp block B described in S3 is mixed with juice braised in soy sauce by weight 1:3 and is put into food-grade In Aluminium Foil Packing
Bag, is vacuum-packed, obtains semi-finished product；
S5, sterilization, storage: semi-finished product described in step S4 are sterilized, and the sterilization divides three phases to carry out, and the first stage is
105℃,10min；Second stage is 110 DEG C, 20min；Phase III is 121 DEG C, 20min；Derived from hot braised carp in brown sauce, at 25 DEG C
It saves；Gained self-heating braised carp in brown sauce collocation self-heating agent or Self-heat dinner pail derive from heat fishery -ies product braised in soy sauce；
Specifically, carp described in step S1 is fresh carp；The stripping and slicing is, by carp be cut into size be 2cm × 2cm ×
2cm。
It is made of raw material from the following weight specifically, braising juice described in step S4 in soy sauce: 3.5 parts of garlic, 0.2 part of spiceleaf, aniseed
0.2 part, 0.6 part of white sugar, 4 parts of thick broad-bean sauce, 8 parts of abalone sauce, 3 parts of light soy sauce, 0.3 part of chickens' extract, 180 parts of water, 4 parts of starch, 6 parts of green onion, ginger 4
Part, 0.5 part of capsicum, 5 parts of yellow rice wine, 12 parts of soybean oil, 2 parts of dark soy sauce；The juice production method braised in soy sauce: soybean oil is heated to 120
DEG C, it is put into garlic, onion parts, ginger, is decocted 7 seconds, thick broad-bean sauce, spiceleaf, capsicum, dark soy sauce, light soy sauce, abalone sauce, chickens' extract, white sugar, aniseed is added
Stir-frying 13 seconds；Water is added to boil, after water boiling 12min, addition yellow rice wine, starch are stirred evenly, and are continued to boil, be boiled again to water
After 12min, gained liquid is juice braised in soy sauce.
Simulation self-heating is carried out to braised carp in brown sauce manufactured in the present embodiment.Wherein, simulation self-heat condition is 100 DEG C of water-baths
10min。
Colour measurement, record are carried out to the braised carp in brown sauce after self-heating using colour photometer (Hunter Lab Pro colour photometer)
L*, a*, b* value, and whiteness value W (W=100- [(100-L*) is calculated by formula2+a*2+b*2]1/2), as shown in Figure 2.
Modulus intends self-heating treated braised carp in brown sauce, with Texture instrument (Stable Micro System company, Britain, TA-
XTPLUSZ its texture parameter) is measured.Texture instrument setup parameter: TPA mode, test probe P50 survey preceding speed 2mm/s, test
Speed 1mm/s, speed 2mm/s after survey, trigger value 5g, deformation quantity 30%.Shearing force, pop one's head in HDP/BS, test speed 1mm/
S, return speed are set as 10mm/s.Sample shear power, hardness, elasticity, the size of chewiness are obtained, as shown in table 1.
Modulus intends self-heating treated braised carp in brown sauce, and using low field nuclear-magnetism equipment, (Shanghai knob steps electronics technology, NMI20-
Low-field nuclear magnetic resonance transverse-relaxation signals 030H-I) are acquired, transverse relaxation profile information database are established, as shown in table 2, Fig. 3.
The parameter setting of low-field nuclear magnetic resonance detection includes: 90 degree of pulsewidth P1: 12 μ s, 180 degree pulsewidth P2: 24 μ s, when repeated sampling waits
Between Tw: 4000ms, analog gain RG1: 20, digital gain DRG1: 3, pre-amp gain PRG:0, NS:8, NECH:1000 connect
Receipts machine bandwidth SW:100KHz, starts the control parameter RFD:0.08ms in sampling time, time delay D L1: 0.5ms.Then using one-dimensional
Anti- Laplacian algorithm is as lateral relaxation time T2Inversion algorithm, between 1 thousands of times, obtains sample the number of iterations 100,000 times
Transverse relaxation characteristic map.
Comparative example 1:
S1, pretreatment of raw material: grass carp decaptitating, internal organ, fin reject fishbone, clean stripping and slicing, obtain grass carp block；
S2, fried processing: by grass carp block described in step S1, frying 5min34s, i.e. grass carp block moisture content are at 160 DEG C
55%, obtain fried grass carp block A；
S3, it drains: frying grass carp block A described in step S2 is placed on oil-Absorbing Sheets, every 15min turn-over 1 time, total turn-over 2
It is secondary, the oil on grass carp surface is drained, fried grass carp block B is obtained；
S4, packaging: the block of frying grass carp described in S3 B is mixed with juice braised in soy sauce by weight 1:3 and is put into food-grade Aluminium Foil Package
Pack, is vacuum-packed, obtains semi-finished product；
S5, sterilization, storage: semi-finished product described in step S4 are sterilized, and the sterilization divides three phases to carry out, and the first stage is
105℃,10min；Second stage is 110 DEG C, 20min；Phase III is 121 DEG C, 20min；Gained self-heating is braised in soy sauce at 4 DEG C of grass carp
It saves.
Specifically, grass carp described in step S1 is fresh grass carp；The stripping and slicing are as follows: by grass carp be cut into size be 2cm × 2cm ×
2cm。
It is made of raw material from the following weight specifically, braising juice described in step S4 in soy sauce: 3.5 parts of garlic, 0.2 part of spiceleaf, aniseed
0.2 part, 0.6 part of white sugar, 4 parts of thick broad-bean sauce, 8 parts of abalone sauce, 3 parts of light soy sauce, 0.3 part of chickens' extract, 180 parts of water, 4 parts of starch, 6 parts of green onion, ginger 4
Part, 0.5 part of capsicum, 5 parts of yellow rice wine, 12 parts of soybean oil, 2 parts of dark soy sauce；
The juice production method braised in soy sauce: being heated to 110 DEG C for soybean oil, be put into garlic, onion parts, ginger, decocts 6 seconds, and beans are added
Valve sauce, spiceleaf, capsicum, dark soy sauce, light soy sauce, abalone sauce, chickens' extract, white sugar, aniseed stir-fry 13 seconds.Water is added to boil, to water boiling 12min
Afterwards, addition yellow rice wine, starch stir evenly, and continue to boil, and after water boils 12min again, gained liquid is juice braised in soy sauce.
Simulation self-heating is carried out to grass carp braised in soy sauce manufactured in the present embodiment.Wherein, simulation self-heat condition is 100 DEG C of water-baths
10min。
Colour measurement, record are carried out to the grass carp braised in soy sauce after self-heating using colour photometer (Hunter Lab Pro colour photometer)
L*, a*, b* value, and whiteness value W (W=100- [(100-L*) is calculated by formula2+a*2+b*2]1/2), as shown in Figure 2.
Modulus intends self-heating treated braised carp in brown sauce, with Texture instrument (Stable Micro System company, Britain, TA-
XTPLUSZ its texture parameter) is measured.Texture instrument setup parameter: TPA mode, test probe P50 survey preceding speed 2mm/s, test
Speed 1mm/s, speed 2mm/s after survey, trigger value 5g, deformation quantity 30%.Shearing force, pop one's head in HDP/BS, test speed 1mm/
S, return speed are set as 10mm/s.Sample shear power, hardness, elasticity, the size of chewiness are obtained, as shown in table 1.
Modulus intends self-heating treated grass carp braised in soy sauce, and using low field nuclear-magnetism equipment, (Shanghai knob steps electronics technology, NMI20-
Low-field nuclear magnetic resonance transverse-relaxation signals 030H-I) are acquired, transverse relaxation profile information database are established, as shown in table 2, Fig. 3.
The parameter setting of low-field nuclear magnetic resonance detection includes: 90 degree of pulsewidth P1: 12 μ s, 180 degree pulsewidth P2: 24 μ s, when repeated sampling waits
Between Tw: 4000ms, analog gain RG1: 20, digital gain DRG1: 3, pre-amp gain PRG:0, NS:8, NECH:1000 connect
Receipts machine bandwidth SW:100KHz, starts the control parameter RFD:0.08ms in sampling time, time delay D L1: 0.5ms.Then using one-dimensional
Anti- Laplacian algorithm is as lateral relaxation time T2Inversion algorithm, between 1 thousands of times, obtains sample the number of iterations 100,000 times
Transverse relaxation characteristic map.
Comparative example 2:
S1, pretreatment of raw material: butterfish decaptitating, internal organ, fin reject fishbone, clean stripping and slicing, obtain butterfish block；
S2, fried processing: by butterfish block described in step S1, frying 7min40s, i.e. butterfish block moisture content are at 140 DEG C
50%, obtain fried butterfish block A；
S3, it drains: frying butterfish block A described in step S2 being placed on oil-Absorbing Sheets, every 12min turn-over 1 time, altogether turn-over 2 times,
The oil on fried butterfish block surface is drained, fried butterfish block B is obtained；
S4, packaging: the B of frying butterfish described in S3 is mixed with juice braised in soy sauce by weight 1:3 and is put into food-grade In Aluminium Foil Packing
Bag, is vacuum-packed, obtains semi-finished product；
S5, sterilization, storage: semi-finished product described in step S4 are sterilized, and the sterilization divides three phases to carry out, and the first stage is
105℃,10min；Second stage is 110 DEG C, 20min；Phase III is 121 DEG C, 20min；Gained self-heating braises butterfish product in soy sauce
It is saved at 30 DEG C.
Specifically, butterfish described in step S1 is freezing butterfish；Freeze butterfish before use, under the conditions of 4 DEG C natural thaw；Institute
Stating stripping and slicing is, it is 2cm × 2cm × 2cm that butterfish, which is cut into size,.
It is made of raw material from the following weight specifically, braising juice described in step S4 in soy sauce: 3 parts of garlic, 0.1 part of spiceleaf, aniseed 0.1
Part, 0.5 part of white sugar, 1 part of thick broad-bean sauce, 5 parts of abalone sauce, 2 parts of light soy sauce, 0.2 part of chickens' extract, 150 parts of water, 2 parts of starch, 4 parts of green onion, 1 part of ginger,
0.2 part of capsicum, 2 parts of yellow rice wine, 8 parts of soybean oil, 1 part of dark soy sauce；The juice production method braised in soy sauce: soybean oil is heated to 130 DEG C, is put
Enter garlic, onion parts, ginger, decoct 7 seconds, thick broad-bean sauce, spiceleaf, capsicum, dark soy sauce, light soy sauce, abalone sauce, chickens' extract, white sugar, aniseed stir-frying 15 is added
Second.Add water to boil, after water boiling 15min, yellow rice wine, starch is added and stirs evenly, continues to boil, boils again 15min to water
Afterwards, gained liquid is juice braised in soy sauce.
Simulation self-heating is carried out to butterfish braised in soy sauce manufactured in the present embodiment.Wherein, simulation self-heat condition is 100 DEG C of water-baths
10min。
Colour measurement, record are carried out to the butterfish braised in soy sauce after self-heating using colour photometer (Hunter Lab Pro colour photometer)
L*, a*, b* value, and whiteness value W (W=100- [(100-L*) is calculated by formula2+a*2+b*2]1/2), as shown in Figure 2.
Modulus intends self-heating treated butterfish braised in soy sauce, with Texture instrument (Stable Micro System company, Britain, TA-
XTPLUSZ its texture parameter) is measured.Texture instrument setup parameter: TPA mode, test probe P50 survey preceding speed 2mm/s, test
Speed 1mm/s, speed 2mm/s after survey, trigger value 5g, deformation quantity 30%.Shearing force, pop one's head in HDP/BS, test speed 1mm/
S, return speed are set as 10mm/s.Sample shear power, hardness, elasticity, the size of chewiness are obtained, as shown in table 1.
Modulus intends self-heating treated butterfish braised in soy sauce, and using low field nuclear-magnetism equipment, (Shanghai knob steps electronics technology, NMI20-
Low-field nuclear magnetic resonance transverse-relaxation signals 030H-I) are acquired, transverse relaxation profile information database are established, as shown in table 2, Fig. 3.
The parameter setting of low-field nuclear magnetic resonance detection includes: 90 degree of pulsewidth P1: 12 μ s, 180 degree pulsewidth P2: 24 μ s, when repeated sampling waits
Between Tw: 4000ms, analog gain RG1: 20, digital gain DRG1: 3, pre-amp gain PRG:0, NS:8, NECH:1000 connect
Receipts machine bandwidth SW:100KHz, starts the control parameter RFD:0.08ms in sampling time, time delay D L1: 0.5ms.Then using one-dimensional
Anti- Laplacian algorithm is as lateral relaxation time T2Inversion algorithm, between 1 thousands of times, obtains sample the number of iterations 100,000 times
Transverse relaxation characteristic map.
As the result is shown:
1, texture is analyzed: influence by 1 different in moisture content of table to fish fry block texture it is found that 1 shearing force of embodiment most
Low, tenderness is best, and mouthfeel is best.2 shearing force of comparative example, hardness and chewiness value are maximum, and mouthfeel is poor.It is real in terms of texture
Apply between example no significant difference (p < 0.05) between 2 and comparative example 1.
Influence of the 1 different in moisture content of table to fish fry block texture
Note: different letters represent significant difference (p < 0.05).
2, color is analyzed: Fig. 2 is influence of the different in moisture content to fish fry block color.Wherein L* indicates that (0 is brightness value
Black, 100 be white), a* value indicates green red value (a*>0 is red, and a*<0 is green), and b* indicates that (b*>0 is Huang to blue yellow value
Color, b* < 0 are blue), W indicates whiteness.Compared with comparative example 1,2, embodiment 1,2 colors are vivid uniformly, acceptable preferable.
3, low field nmr analysis: table 2 is different in moisture content fish fry block low-field nuclear magnetic resonance transverse relaxation characteristic map
Information, Fig. 3 are different in moisture content frying Spanish mackerel low-field nuclear magnetic resonance transverse relaxation characteristic map.Wherein T21、T22、T23Respectively
It represents and combines water, is not easy circulating water and Free water.The T of comparative example 1,221、T22、T23Corresponding value is lower than embodiment 1,2, can
Can be affected, caused by protein denaturation due to being combined between hydrone and macromolecular.A21、A22、A23Respectively represent combination
Water, the peak integral area for being not easy circulating water and Free water.A22Peak integral area is maximum, illustrates the water being primarily present in fish fry block
It is divided into and is not easy circulating water.With the reduction of moisture content, A21Integral area appearance in peak first increases the trend reduced afterwards, explanation
First increase in conjunction with water content and reduces afterwards；A22Peak integral area constantly declines, A23Peak integral area is in increased trend, illustrates fish
For block in frying course, mainly reducing is to be not easy circulating water.
2 different in moisture content fish fry block low-field nuclear magnetic resonance transverse relaxation characteristic profile information of table
Note: different letters represent significant difference (p < 0.05).
To sum up, the frying of fish block to moisture content be 60%~65% when it is good in taste, bright is uniform, be subjected to degree compared with
It is high.Wherein self-heating stewed fish with brown sauce selects Spanish mackerel, butterfish, carp, grass carp more appropriate as raw material fish.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art within the technical scope of the present disclosure, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (8)
1. a kind of production method of self-heating stewed fish with brown sauce, which is characterized in that comprising steps of
S1, pretreatment of raw material: raw material fish takes meat, flitches；
S2, fried processing: by fish block described in step S1 at 140 DEG C~200 DEG C 1~5min of frying, until gained fish fry block A
Moisture content is 60%~65%；
S3, it drains: the oil on the surface fish fry block A described in step S2 is drained, obtain fish fry block B；
S4, packaging: fish fry block B described in step S3 is mixed with juice braised in soy sauce by weight 1:3~4, vacuum packaging, obtain half at
Product；
S5, sterilization, storage: semi-finished product described in step S5 are sterilized, 105 DEG C, 10~15min, 110 DEG C, 20min, and 121
DEG C, 15~30min, derive from hot stewed fish with brown sauce, in 4~30 DEG C store.
2. the production method of self-heating stewed fish with brown sauce according to claim 1, which is characterized in that raw material fish described in step S1 is Spanish mackerel
Fish, butterfish, carp or grass carp.
3. the production method of self-heating stewed fish with brown sauce according to claim 1, which is characterized in that the size of fish block described in step S1 is
2cm×2cm×2cm。
4. the production method of self-heating stewed fish with brown sauce according to claim 1, which is characterized in that drained described in step S3 specifically:
The fish fry block A is placed on oil-Absorbing Sheets, every 10~15min turn-over 1 time, altogether turn-over 2 times.
5. the production method of self-heating stewed fish with brown sauce according to claim 1, which is characterized in that braise juice described in step S4 in soy sauce by following
The raw material of parts by weight is made: 3~5 parts of garlic, 0.1~0.3 part of spiceleaf, 0.1~0.3 part of aniseed, 0.5~1.0 part of white sugar, thick broad-bean sauce
1~5 part, 5~10 parts of abalone sauce, 2~5 parts of light soy sauce, 0.2~0.5 part of chickens' extract, 150~200 parts of water, 2~5 parts of starch, green onion 4~8
Part, 1~4 part of ginger, 0.2~0.5 part of capsicum, 2~6 parts of yellow rice wine, 8~15 parts of soybean oil, 1~3 part of dark soy sauce.
6. the production method of self-heating stewed fish with brown sauce according to claim 5, which is characterized in that braise the production of juice described in step S4 in soy sauce
Method are as follows: soybean oil is heated to 110~130 DEG C, is put into garlic, green onion, ginger, is decocted 6~8 seconds, thick broad-bean sauce, spiceleaf, capsicum, old is added
Pumping, light soy sauce, abalone sauce, chickens' extract, white sugar, aniseed stir-fry 12~16 seconds, and water is added to boil, and after 10~15min of water boiling, are added yellow
Wine, starch stir evenly, and continue to boil, and after water boils 10~15min again, gained liquid is juice braised in soy sauce.
7. the production method of self-heating stewed fish with brown sauce according to claim 1, which is characterized in that sterilized described in step S5 are as follows: 105
DEG C, 10~15min, 110 DEG C, 20min, 121 DEG C, 15~30min.
8. the production method of self-heating stewed fish with brown sauce according to claim 1, which is characterized in that comprising steps of
S1, pretreatment of raw material: taking Spanish mackerel, and decaptitating, internal organ, fin reject fishbone, cleans and is cut into 2cm × 2cm × 2cm Spanish mackerel block；
S2, fried processing: by Spanish mackerel block described in step S1, frying 2min15s, i.e. Spanish mackerel block moisture content are at 180 DEG C
65%, obtain fried Spanish mackerel block A；
S3, it drains: frying Spanish mackerel block A described in step S2 is placed on oil-Absorbing Sheets, every 10min turn-over 1 time, turn-over 2 times, obtains altogether
Fried Spanish mackerel block B；
S4, packaging: frying Spanish mackerel block B described in S3 being mixed with the 1:3 of juice braised in soy sauce by weight and is put into food-grade aluminum foil sack, into
Row vacuum packaging, obtains semi-finished product；
Wherein, the juice braised in soy sauce is made of raw material from the following weight: 3 parts of garlic, 0.1 part of spiceleaf, 0.1 part of aniseed, white sugar 0.5
Part, 1 part of thick broad-bean sauce, 5 parts of abalone sauce, 2 parts of light soy sauce, 0.2 part of chickens' extract, 150 parts of water, 2 parts of starch, 4 parts of green onion, 1 part of ginger, 0.2 part of capsicum,
2 parts of yellow rice wine, 8 parts of soybean oil, 1 part of dark soy sauce；The juice production method braised in soy sauce are as follows: soybean oil is heated to 110 DEG C, be put into garlic,
Onion parts, ginger are decocted 6~8 seconds, and thick broad-bean sauce, spiceleaf, capsicum, dark soy sauce, light soy sauce, abalone sauce, chickens' extract, white sugar, aniseed is added and stir-fries 12 seconds；
Water is added to boil, after water boiling 10min, addition yellow rice wine, starch are stirred evenly, continue to boil, after water boils 10min again,
Gained liquid is juice braised in soy sauce；
S5, sterilization, storage: semi-finished product described in step S4 are sterilized, and the sterilization divides three phases to carry out, the first stage 105
℃,10min；Second stage is 110 DEG C, 20min；Phase III is 121 DEG C, 15min；Derived from heat Spanish mackerel braised in soy sauce, 4 DEG C of preservations.
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Application publication date: 20190820 |