CN110521960A - A kind of saury dried fish ultrasound manufacture craft - Google Patents
A kind of saury dried fish ultrasound manufacture craft Download PDFInfo
- Publication number
- CN110521960A CN110521960A CN201910935480.3A CN201910935480A CN110521960A CN 110521960 A CN110521960 A CN 110521960A CN 201910935480 A CN201910935480 A CN 201910935480A CN 110521960 A CN110521960 A CN 110521960A
- Authority
- CN
- China
- Prior art keywords
- saury
- dried fish
- fish
- ultrasound
- manufacture craft
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241001149724 Cololabis adocetus Species 0.000 title claims abstract description 49
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 36
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 238000002604 ultrasonography Methods 0.000 title claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 10
- 238000005554 pickling Methods 0.000 claims description 10
- 230000003187 abdominal effect Effects 0.000 claims description 5
- 239000008280 blood Substances 0.000 claims description 5
- 210000004369 blood Anatomy 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 210000004400 mucous membrane Anatomy 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 230000001580 bacterial effect Effects 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 235000021110 pickles Nutrition 0.000 abstract 1
- 238000009938 salting Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 2
- 241001289384 Beloniformes Species 0.000 description 1
- 230000005526 G1 to G0 transition Effects 0.000 description 1
- 241000656145 Thyrsites atun Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of saury dried fish ultrasound manufacture crafts, then traditional method for salting are handled meat in conjunction with ultrasonic wave, the marinated time will shorten, and curing speed also can substantially be accelerated, and improve production efficiency.And gained pickles the flesh of fish delicacy of saury, and bacterial content is low, and highly-safe, quality is excellent.Because it shortens production process, so that circulation is accelerated, profit can be also improved.
Description
Technical field
The invention belongs to field of processing of aquatic products, and in particular to a kind of saury dried fish ultrasound manufacture craft.
Background technique
Saury is Beloniformes, saury pike section, and unique one kind that saury belongs to also is important one of edible fishes.
Food cooking of the saury in part East Asia Region is kind of a very common fingerling.Figure is carefully justified, rodlike;Have after dorsal fin 5-6 small
Fin has 6-7 free finlets after anal fin;Two a lot of protrusions, but be not in long edge shape, tooth is thin and delicate;Body back navy blue, abdomen silvery white
Color, kiss end and caudal peduncle rear portion yellowish.
The technique of saury processing at present continues to use traditional technique mostly, tasty using salt water or edible salt is directly sprinkled upon production
It on product, causes product is longer to impregnate in salt water, keeps product mouthfeel bad or tasty uneven, the unstable quality of product, product
Matter is poor, has been unable to meet the demand of modern consumer.
Summary of the invention
The purpose of the present invention is to provide a kind of saury dried fish ultrasound manufacture crafts, and it is bad or tasty to solve product mouthfeel
Unevenly, the problems such as the unstable quality, poor quality of product.
To achieve the above object, the present invention adopts the following technical scheme:
A kind of saury dried fish ultrasound manufacture craft, described method includes following steps:
(1) pretreatment of raw material: choosing fresh saury, washes with water the dirt and mucous membrane on fish surface, and dephosphorization removes the gill etc.
After miscellaneous, with knife along abdominal incision at 2, internal organ are rejected, clean blood stains and black film, are drained after cleaning；
(2) ultrasonic wave auxiliary is marinated: pickling liquid being added in the saury after draining, is then pickled under ultrasonic wave auxiliary
80-200min is finally rinsed using clear water drained and standby；
(3) prepared by saury dried fish finished product: the cleaned saury of step (2) is placed in drying box and is dried, until
Fish body moisture takes out in 50-55%, obtains saury dried fish after vacuum packaging, sterilization processing.
Further, ultrasonic power described in step (2) is 100~200 W, and salt content is in the pickling liquid
10%~20%, when supersonic frequency and other one timings of Variable Control, the effect of the salt content and ultrasonic power of saury dried fish
It is directly proportional, and one timing of frequency, ultrasonic power is bigger, and salinity seepage velocity is faster.It is all fixed in supersonic frequency and power and
In identical situation, the salt concentration of baste is higher, and the seepage velocity of salt is faster in saury dried fish curing process.Pass through
Influence of the ultrasonic time to the marinated effect of saury family dependant is studied, in the case where other factors stationary phase is same, ultrasound salts down for discovery
Time processed is longer, and salt content is higher in fish dried fish.
The invention has the following beneficial effects: the i.e. saury dried fish of the method for the present invention preparation can also long term storage and improvement production
The quality of product；The room temperature shelf-life up to 30-60 days, refrigerates 300-360 days, overcomes and processes saury dried fish using the prior art
In the presence of containing, grease is high, needs the disadvantages of refrigerating, is hard, the mouthfeel bad time is short.
Specific embodiment
Embodiment 1
A kind of saury dried fish ultrasound manufacture craft, described method includes following steps:
(1) pretreatment of raw material: choosing fresh saury, washes with water the dirt and mucous membrane on fish surface, and dephosphorization removes the gill etc.
After miscellaneous, with knife along abdominal incision at 2, internal organ are rejected, clean blood stains and black film, are drained after cleaning；
(2) ultrasonic wave auxiliary is marinated: pickling liquid being added in the saury after draining, is then pickled under ultrasonic wave auxiliary
150min is finally rinsed using clear water drained and standby；
(3) prepared by saury dried fish finished product: the cleaned saury of step (2) is placed in drying box and is dried, until
Fish body moisture takes out at 55%, obtains saury dried fish after vacuum packaging, sterilization processing.
In the present embodiment, ultrasonic power described in step (2) is 150 W, and salt content is in the pickling liquid
15%。
Embodiment 2
A kind of saury dried fish ultrasound manufacture craft, described method includes following steps:
(1) pretreatment of raw material: choosing fresh saury, washes with water the dirt and mucous membrane on fish surface, and dephosphorization removes the gill etc.
After miscellaneous, with knife along abdominal incision at 2, internal organ are rejected, clean blood stains and black film, are drained after cleaning；
(2) ultrasonic wave auxiliary is marinated: pickling liquid being added in the saury after draining, is then pickled under ultrasonic wave auxiliary
200min is finally rinsed using clear water drained and standby；
(3) prepared by saury dried fish finished product: the cleaned saury of step (2) is placed in drying box and is dried, until
Fish body moisture takes out at 52%, obtains saury dried fish after vacuum packaging, sterilization processing.
In the present embodiment, ultrasonic power described in step (2) is 200 W, and salt content is in the pickling liquid
20%。
Embodiment 3
A kind of saury dried fish ultrasound manufacture craft, described method includes following steps:
(1) pretreatment of raw material: choosing fresh saury, washes with water the dirt and mucous membrane on fish surface, and dephosphorization removes the gill etc.
After miscellaneous, with knife along abdominal incision at 2, internal organ are rejected, clean blood stains and black film, are drained after cleaning；
(2) ultrasonic wave auxiliary is marinated: pickling liquid being added in the saury after draining, is then pickled under ultrasonic wave auxiliary
80min is finally rinsed using clear water drained and standby；
(3) prepared by saury dried fish finished product: the cleaned saury of step (2) is placed in drying box and is dried, until
Fish body moisture takes out at 50%, obtains saury dried fish after vacuum packaging, sterilization processing.
In the present embodiment, ultrasonic power described in step (2) is 100 W, and salt content is in the pickling liquid
10%。
The above content has been described in detail a kind of saury dried fish ultrasound manufacture craft of the present invention, but this hair
It is bright not by the limitation of specific embodiments described above content, so any changing of carrying out of all technical essentials according to the present invention
Into, equivalent modifications and replacement etc., the scope of protection of the invention is belonged to.
Claims (3)
1. a kind of saury dried fish ultrasound manufacture craft, it is characterised in that: described method includes following steps:
(1) pretreatment of raw material: choosing fresh saury, washes with water the dirt and mucous membrane on fish surface, and dephosphorization removes the gill etc.
After miscellaneous, with knife along abdominal incision at 2, internal organ are rejected, clean blood stains and black film, are drained after cleaning；
(2) ultrasonic wave auxiliary is marinated: pickling liquid being added in the saury after draining, is then pickled under ultrasonic wave auxiliary
80-200min is finally rinsed using clear water drained and standby；
(3) prepared by saury dried fish finished product: the cleaned saury of step (2) is placed in drying box and is dried, until
Fish body moisture takes out in 50-55%, obtains saury dried fish after vacuum packaging, sterilization processing.
2. saury dried fish ultrasound manufacture craft according to claim 1, it is characterised in that: ultrasonic wave described in step (2)
Power is 100~200 W.
3. saury dried fish ultrasound manufacture craft according to claim 1, it is characterised in that: pickling liquid described in step (2)
Middle salt content is 10%~20%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910935480.3A CN110521960A (en) | 2019-09-29 | 2019-09-29 | A kind of saury dried fish ultrasound manufacture craft |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910935480.3A CN110521960A (en) | 2019-09-29 | 2019-09-29 | A kind of saury dried fish ultrasound manufacture craft |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110521960A true CN110521960A (en) | 2019-12-03 |
Family
ID=68670953
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910935480.3A Pending CN110521960A (en) | 2019-09-29 | 2019-09-29 | A kind of saury dried fish ultrasound manufacture craft |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110521960A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113632941A (en) * | 2021-07-23 | 2021-11-12 | 三都港海洋食品有限公司 | Processing technology of dried salted yellow croakers with mellow fragrance |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09206028A (en) * | 1996-02-05 | 1997-08-12 | Himonoya:Kk | Processing fish |
| CN103445221A (en) * | 2013-06-19 | 2013-12-18 | 浙江省海洋开发研究院 | Dried salted marine eel treatment process |
| WO2014153994A1 (en) * | 2013-03-26 | 2014-10-02 | 华南理工大学 | Method for improving, by using power-variable ultrasonic waves, frozen fish fillets treated by means of salt-water immersion process |
| CN105105203A (en) * | 2015-07-24 | 2015-12-02 | 宁德市鼎诚水产有限公司 | Novel processing method of dried salted yellow croakers |
| CN107772318A (en) * | 2017-09-30 | 2018-03-09 | 浙江省海洋水产研究所 | A kind of dried yellow croaker processing technology |
| CN108739968A (en) * | 2018-08-23 | 2018-11-06 | 福建岳海水产食品有限公司 | A kind of preparation method of dried yellow croaker |
| CN108783372A (en) * | 2017-09-30 | 2018-11-13 | 浙江省海洋水产研究所 | A kind of dried yellow croaker curing agent and its application |
-
2019
- 2019-09-29 CN CN201910935480.3A patent/CN110521960A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09206028A (en) * | 1996-02-05 | 1997-08-12 | Himonoya:Kk | Processing fish |
| WO2014153994A1 (en) * | 2013-03-26 | 2014-10-02 | 华南理工大学 | Method for improving, by using power-variable ultrasonic waves, frozen fish fillets treated by means of salt-water immersion process |
| CN103445221A (en) * | 2013-06-19 | 2013-12-18 | 浙江省海洋开发研究院 | Dried salted marine eel treatment process |
| CN105105203A (en) * | 2015-07-24 | 2015-12-02 | 宁德市鼎诚水产有限公司 | Novel processing method of dried salted yellow croakers |
| CN107772318A (en) * | 2017-09-30 | 2018-03-09 | 浙江省海洋水产研究所 | A kind of dried yellow croaker processing technology |
| CN108783372A (en) * | 2017-09-30 | 2018-11-13 | 浙江省海洋水产研究所 | A kind of dried yellow croaker curing agent and its application |
| CN108739968A (en) * | 2018-08-23 | 2018-11-06 | 福建岳海水产食品有限公司 | A kind of preparation method of dried yellow croaker |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113632941A (en) * | 2021-07-23 | 2021-11-12 | 三都港海洋食品有限公司 | Processing technology of dried salted yellow croakers with mellow fragrance |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20191203 |
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| RJ01 | Rejection of invention patent application after publication |