CN110558495A - Preparation method of leisure instant freshwater fish product without meat thorns - Google Patents
Preparation method of leisure instant freshwater fish product without meat thorns Download PDFInfo
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- CN110558495A CN110558495A CN201910981187.0A CN201910981187A CN110558495A CN 110558495 A CN110558495 A CN 110558495A CN 201910981187 A CN201910981187 A CN 201910981187A CN 110558495 A CN110558495 A CN 110558495A
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Classifications
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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
-
- 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
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
-
- 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
-
- 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
-
- 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
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
Abstract
The invention discloses a preparation method of a leisure instant freshwater fish product without meat bones, which adopts a combined pretreatment method of liquid nitrogen quick freezing, low-temperature air drying, vacuum microwave treatment, ultrasonic wave and compound protease treatment to properly loosen fish meat, separate the fish meat and the meat bones, easily remove the meat bones from the fish meat and keep complete fish blocks. The invention achieves the degree that the fish product has no meat thorn, eliminates the worry of eating fish of eaters and is convenient for consumers to eat, and the invention optimizes the formula and the process, does not add any chemical preservative into the product, and has the storage period of more than 24 months.
Description
Technical Field
the invention belongs to the technical field of food processing, and particularly relates to a preparation method of a leisure instant freshwater fish product without meat thorns.
Background
China is one of the countries with the largest aquatic product yield in the world, and is the only country with the breeding amount exceeding the fishing amount in the world. The total yield of aquatic products is continuously positioned at the top of the world for more than ten years since 1990, and shows a situation of increasing year by year, compared with the rapid increase of the yield of aquatic products in China, the processing of aquatic products in China is laggard, and in general, the processing rate of aquatic products is insufficient, and the processing technology is laggard. At present, the processing rate of aquatic products in developed countries in the world reaches more than 80%, while the processing rate of aquatic products in China is less than 30%, wherein in the leisure fish products, due to the existence of meat spines, a lot of consumers are not easy to accept, and the danger that the throat is blocked by the fish spines is worried about.
The prior art has been used for preparing leisure freshwater fish products without fish meat thorns: CN201811460485.7 discloses a device of separation flesh of fish and fishbone, comprises cutting device, conveyer, closing device, collection device, infrared inductor and header tank, cutting device, closing device and collection device install in the header tank, and its upper portion is connected with conveyer, and closing device installs on header tank inner wall, and collection device is located header tank inside, cutting device both sides, and cutting device fixes in header tank inside lower bottom central point department. The device can realize the separation of flesh of fish and fishbone fast, has avoided the interference that the in-process fishbone of preparation fish brought, simultaneously, has also greatly eliminated big fishbone and has blocked the danger of throat at the in-process of edible fish. CN200610019134.3 discloses a method for separating fish meat and fish bones, which comprises the steps of placing the fish meat which is pretreated and has large bones removed on a material carrying device, enabling the fish skin to be attached to the material carrying device, beating the fish meat by the action of a knife, enabling the fish meat to move relative to the knife along with the material carrying device, loosening the fish meat gradually in sequence, and scraping the loosened fish meat by a material scraping device until the fish meat is fully separated from the bones and the fish bones. The method can effectively separate fishbone from fish meat, and scrape loose fish meat with scraper to obtain fish meat without fishbone, and can also obtain complete fishbone and fish skin. CN201610399818.4 discloses a method for making a fishbone-free fish, which comprises the steps of removing scales from fish, cutting open the fish belly, taking out internal organs, cutting off the fish head, scraping the black film on the inner surface of the fish belly, cutting off and peeling the fish fillet, spreading and flattening the fish fillet, smashing and napping the fish fillet by using a mallet or a stick to prepare fish cakes, manually separating the fish fillet from the bone to obtain fishbone-free fish fillet, adding egg liquid, a proper amount of salt, wine and ginger juice into the fishbone-free fish fillet to prepare fish pulp, carrying out die pressing on the fish pulp to prepare fish pulp, carrying out oil pressing after the surface of the fish pulp is molded to prepare a fishbone-free semi-finished product for fresh keeping, and cooking the semi-finished product fishbone-free fish to obtain the edible fishbone-free fish. CN03134395.3 discloses a method for making stingless hairtail sections, which is completed by the following steps: taking heads, internal organs and scales of hairtails, cleaning, and then using a cutter to scrape fish meat along fish ridges to form hairtail meat strips; putting the hairtail meat strips into the prepared cooking juice to be soaked for 10-20 minutes; coating 1-3 mm thick pasty seasoning on one surface of the soaked hairtail meat strip, then putting the hairtail meat strip into an oven, baking the hairtail meat strip for 2-5 minutes at the temperature of 110-130 ℃, taking the hairtail meat strip out, coating the same thick seasoning on the other surface of the hairtail meat strip, putting the hairtail meat strip into the oven, baking the hairtail meat strip to be mature at the same temperature and time, or directly frying the hairtail meat strip for 3-5 minutes to be golden yellow at the temperature of 180-210 ℃ after coating 1-3 mm thick pasty seasoning on the two surfaces of the hairtail meat strip; coating edible oil on two surfaces of the baked hairtail meat strips respectively, putting the hairtail meat strips into an oven, and baking the hairtail meat strips to be golden yellow at the temperature of 180-200 ℃; and cutting the golden hairtail meat strips into hairtail sections of 5-8 cm, and then carrying out vacuum packaging and freezing. CN201610399818.4 discloses a method for making a fishbone-free fish, which comprises the following steps: cleaning or unfreezing and cleaning fish, removing scales of the fish, cutting the fish belly to take out internal organs and cutting the fish head, scraping a black film on the inner surface of the fish belly, removing fish blood, cutting and peeling fish fillet, spreading and flattening the fish fillet, smashing and napping the fish fillet by using a mallet or a stick to prepare fish cakes, manually separating the fish fillet from bone bones to obtain spine meat without bone, or sending the fish cakes into a bone separator, and separating the fish fillet from the bone bones by using cutters which are symmetrically distributed at different intervals and roll along the radial direction in the bone separator to obtain the spine meat without bone; adding egg liquid which accounts for 3-5% of the weight of the fish fillet into the fish fillet without the fishbone, and a proper amount of salt, wine and ginger juice, mixing to prepare fish slurry, then carrying out die pressing on the fish slurry to prepare slurry fish, carrying out oil pressing after the surface of the slurry fish is shaped to prepare a semi-finished product of the fish without the fishbone for fresh keeping and standby use, and cooking the semi-finished product of the fish without the fishbone to obtain the edible fish without the fishbone.
The defects of the prior art are as follows: when fish bones are separated from fish meat, the fish meat without the fish bones is generally obtained instead of complete fish blocks, the original form of the fish is damaged, and the fish is not easy to accept by consumers; in addition, the frying method is adopted to soften the fish bones, but the subsequent product processing cannot be adjusted in aspects of color, aroma and the like. The invention innovatively adopts a combined pretreatment method of liquid nitrogen quick freezing, low-temperature air drying, vacuum microwave and compound protease treatment under ultrasonic waves to ensure that the fish meat has moderate elasticity and the fish meat and the meat bones are separated, then the meat bones are easily removed from the fish meat, and the fish is kept in a complete block shape. The method for making the fish without the fishbone is simple and practical, easy to master, convenient to operate, good in fishbone removing effect, capable of effectively removing the fishbone of the fishbone, achieving the degree that the fish product has no fish meat bones, eliminating the worry of eating fish by eaters and facilitating the consumers to eat the fish meat bones; meanwhile, the leisure freshwater fish product without fish bones is not added with any chemical preservative and is stored for more than 12 months.
Disclosure of Invention
The invention aims to solve the defects and adopts a combined pretreatment method: the combined pretreatment method of quick freezing, low-temperature air drying, vacuum microwave treatment, ultrasonic wave and compound protease treatment is used for properly loosening the fish meat, separating the fish meat from the meat bones, easily removing the meat bones from the fish meat and keeping the fish in a complete block shape.
The above purpose is realized by the following technical scheme:
A preparation method of leisure instant freshwater fish products without meat thorns comprises the following steps: cleaning fish, removing swim bladder, fish intestine, fish head and fish tail, dividing the fish into two parts along spinal bone, dividing the fish into four parts along the back edge of abdominal cavity, dividing the fish into four parts of trunk axial supraspinatus, trunk axial infraspinatus, tail axial supraspinatus and tail axial infraspinatus according to the distribution of the interspinal spines for facilitating subsequent spine removal, then quickly freezing in liquid nitrogen at (-90 ℃) for 20 minutes, freezing at (-28 ℃) for 12 hours, then air-drying at low temperature (25 ℃) for 10-20 hours, then treating in vacuum microwave for 1-5 minutes, treating in ultrasonic equipment with compound protease for 1-3 minutes, and performing combined pretreatment to form blocks and moderate fish meat elasticity to ensure that the fish meat is properly loose and the fish meat and the spine between the fish meat are separated, the spine between the fish meat is easy to be removed from the fish meat, placing the fish after the combined pretreatment in the spine removal equipment, adjusting the distance of the equipment to clamp the fish, opening a fluorescent lamp on the equipment to be beneficial to clearly seeing the fish meat thorns, then removing the fish meat thorns by using tweezers, adding seasonings to be uniformly mixed after confirming that no fish meat thorns exist through X-ray machine inspection or hyperspectral imaging, sterilizing at high temperature (121 ℃) for 10-20 minutes after vacuum packaging, and storing the product at normal temperature.
Preferably, the compound protease consists of flavourzyme, papain and subtilisin.
Preferably, the weight ratio of the flavourzyme, the papain and the subtilisin is 0.5-2: 1-5: 0.5-2, preferably 1: 2: 1.
Preferably, the dosage of the compound protease is 0.1-1% of the weight of the fish meat after the vacuum microwave treatment.
Preferably, the weight ratio of the fish to the seasonings is 70-100: 1.
preferably, the seasonings comprise salt, citric acid, ascorbic acid, vinegar, lactic acid, chili, cooking wine, star anise, fennel, nutmeg, pepper and old ginger.
Further preferably, the weight ratio of the salt, the citric acid, the ascorbic acid, the vinegar, the lactic acid, the hot pepper, the cooking wine, the anise, the fennel, the nutmeg, the pepper and the old ginger is 1: 0.1:0.1: 0.3: 0.1: 2: 2: 1: 0.5: 1: 0.5: 1: 2.
The invention has the beneficial effects that:
The invention adopts a combined pretreatment method of liquid nitrogen quick freezing, low-temperature air drying, vacuum microwave treatment, ultrasonic wave and compound protease treatment to ensure that fish meat is properly loosened and fish meat and meat bones are separated, then the meat bones are easily removed from the fish meat, and the complete shape of the fish is kept, so that the fish product has no meat bones, the fish eating worry of eaters is eliminated, and the fish product is convenient for consumers to eat. By adopting the invention, the removal rate of the meat bones can reach 100% at most, and the technical problem that many consumers are not easy to accept and worry about the danger that the fish bones block the throat in leisure fish products due to the meat bones is solved.
The invention does not add any chemical preservative, and the storage period is more than 24 months.
Detailed Description
The present invention will be described in detail with reference to specific examples.
Example 1
Taking 100 g of fish, washing, removing swim bladders, fish gallbladders, fish intestines, fish heads and fish tails, dividing the fish into two parts along spinal bones, dividing the fish into four parts along the back edge of an abdominal cavity, dividing the fish into four parts of trunk supraaxial muscles, trunk infraaxial muscles, tail supraaxial muscles and tail infraaxial muscles according to the distribution of interspinal spines, facilitating subsequent spine removal, freezing for 20 minutes at (-90 ℃) by liquid nitrogen, then freezing for 12 hours at (-28 ℃), then air-drying for 10 hours at low temperature (25 ℃), then treating for 1 minute by using compound protease in ultrasonic equipment after vacuum microwave treatment for 1 minute, wherein the compound protease consists of flavourzyme, papain and subtilisin, and the weight ratio is 2: 5: 0.5, the using amount of the compound protease is 0.1 percent of the weight of the fish meat after the vacuum microwave treatment, the fish meat is properly loosened, fish meat and fish meat bones are separated, the fish meat bones are easily removed from the fish meat, the fish after the pretreatment is placed in a device for removing the fish meat bones, the distance of the device is adjusted to clamp the fish, a fluorescent lamp on the device is turned on to facilitate the clear of the fish meat bones, then the fish meat bones are removed by tweezers, after the fish meat bones are determined to be free of the fish meat bones through X-ray machine inspection or infrared sensor or ultrasonic detection, seasonings are added (the weight ratio of the fish to the seasonings is 70: 1), the seasonings comprise salt, citric acid, ascorbic acid, vinegar, lactic acid, hot pepper, cooking wine, anise, common fennel, nutmeg, pepper and old ginger, and the weight ratio is 1: 0.1:0.1: 0.3: 0.1: 2: 2: 1: 0.5: 1: 0.5: 1: 2, uniformly mixing the seasonings and the fish, vacuum-packaging, sterilizing at high temperature (121 ℃, 10 minutes), and storing the product at normal temperature.
Example 2
taking 100 g of fish, washing, removing swim bladders, fish gallbladders, fish intestines, fish heads and fish tails, dividing the fish into two parts along spinal bones, dividing the fish into four parts along the back edge of an abdominal cavity, dividing the fish into four parts of trunk supraaxial muscles, trunk infraaxial muscles, tail supraaxial muscles and tail infraaxial muscles according to the distribution of interspinal spines, facilitating subsequent spine removal, then freezing for 20 minutes at (-90 ℃) by liquid nitrogen and then freezing for 12 hours, then air-drying for 20 hours at low temperature (25 ℃) and then vacuum microwave for 5 minutes, and then treating for 3 minutes by using compound protease in ultrasonic equipment, wherein the compound protease consists of flavourzyme, papain and subtilisin, and the weight ratio is 0.5: 1: 2, the amount of the compound protease is 1% of the weight of the fish meat after vacuum microwave treatment, the fish meat is properly loosened, fish meat and fish meat bones are separated, the fish meat bones are easily removed from the fish meat, the pretreated fish is placed in a novel device for removing the fish meat bones, the distance of the device is adjusted to clamp the fish, a fluorescent lamp on the device is turned on to facilitate the fish meat bones to be clearly seen, then the fish meat bones are removed by using tweezers, after the fish meat bones are determined to be free of the fish meat bones through X-ray machine inspection or infrared sensor or ultrasonic detection, seasonings are added (the weight ratio of the fish to the seasonings is 100: 1), the seasonings comprise salt, citric acid, ascorbic acid, vinegar, lactic acid, hot pepper, cooking wine, anise, fennel, netmeg, pepper and old ginger, and the weight ratio is 1: 0.1:0.1: 0.3: 0.1: 2: 2: 1: 0.5: 1: 0.5: 1: 2, uniformly mixing the seasonings and the fish, vacuum-packaging, sterilizing at high temperature (121 ℃, 20 minutes), and storing the product at normal temperature.
Example 3
Taking 100 g of fish, washing, removing swim bladders, fish gallbladders, fish intestines, fish heads and fish tails, dividing the fish into two parts along spinal bones, dividing the fish into four parts along the back edge of an abdominal cavity, dividing the fish into four parts of trunk supraaxial muscles, trunk infraaxial muscles, tail supraaxial muscles and tail infraaxial muscles according to the distribution of interspinal spines, facilitating subsequent spine removal, then freezing for 20 minutes at (-90 ℃) by liquid nitrogen and then freezing for 12 hours at (-28 ℃), then air-drying for 15 hours at low temperature (25 ℃) and then processing for 3 minutes by vacuum microwave, and then processing for 2 minutes by using compound protease in ultrasonic equipment, wherein the compound protease consists of flavourzyme, papain and subtilisin, and the weight ratio is 1: 2: 1, the amount of the compound protease is 0.6 percent of the weight of fish meat subjected to vacuum microwave treatment, the fish meat is properly loosened, fish meat and fish meat bones are separated, the fish meat bones are easily removed from the fish meat, the pretreated fish is placed in a novel device for removing the fish meat bones, the distance of the device is adjusted to clamp the fish, a fluorescent lamp on the device is turned on to facilitate the fish meat bones to be clearly seen, then the fish meat bones are removed by tweezers, after the fish meat bones are determined to be free of the fish meat bones through X-ray machine inspection or infrared sensor or ultrasonic detection, seasonings are added (the weight ratio of the fish to the seasonings is 90: 1), the seasonings comprise salt, citric acid, ascorbic acid, vinegar, lactic acid, chili, cooking wine, anise, common fennel, nutmeg, pepper and old ginger, and the weight ratio is 1: 0.1:0.1: 0.3: 0.1: 2: 2: 1: 0.5: 1: 0.5: 1: 2, uniformly mixing the seasonings and the fish, vacuum-packaging, sterilizing at high temperature (121 ℃, 15 minutes), and storing the product at normal temperature.
comparative example 1
in example 3, liquid nitrogen quick freezing and freezing pretreatment were omitted, that is, liquid nitrogen quick freezing and freezing pretreatment were not performed, and other processes were the same as in example 3, and comparison was made.
Comparative example 2
in example 3, the pretreatment of low-temperature air drying and vacuum microwave treatment was omitted, that is, the low-temperature air drying and vacuum microwave treatment were not performed, and other processes were the same as in example 3, and comparison was made.
Comparative example 3
In example 3, ultrasonic pretreatment was omitted, that is, ultrasonic treatment was not performed, and other processes were the same as in example 3, and comparison was made.
Comparative example 4
In example 3, the complex protease treatment was omitted, that is, the complex protease treatment was not performed, and other processes were the same as in example 3, and comparison was made.
Comparative example 5
In example 3, ultrasonic wave and complex protease treatment were omitted, that is, ultrasonic wave and complex protease treatment were not performed, and other processes were the same as in example 3, and comparison was made.
Comparative example 6
In example 3, the combined pretreatment of liquid nitrogen quick freezing, low-temperature air drying, vacuum microwave treatment and ultrasonic wave and compound protease treatment was omitted, and the combined pretreatment of quick freezing, low-temperature air drying, vacuum microwave treatment and ultrasonic wave and compound protease treatment was replaced by high-pressure cooking and acid treatment, and other processes were the same as in example 3, and comparison was performed.
Comparative example 7
in example 3, the combined pretreatment of liquid nitrogen quick freezing, low-temperature air drying, vacuum microwave treatment and ultrasonic wave and compound protease treatment was omitted, and the combined pretreatment of liquid nitrogen quick freezing, low-temperature air drying, vacuum microwave treatment and ultrasonic wave and compound protease treatment was replaced with high-pressure cooking and microwave pretreatment, and the other processes were the same as in example 3, and a comparison was made.
The experimental method comprises the following steps:
The removal rate of the meat bones is 100 times the number of meat bones in the fish product/the number of original meat bones in the fish raw material
Fish piece integrity rate is the volume of fish product/fish piece volume without meat bones removed 100
Sensory evaluation:
TABLE 1 Fish product sensory evaluation Table
TABLE 2 Effect of different methods on meat stinging removal Rate, completeness Rate and sensory score
The experimental examples show that the combined pretreatment method of quick freezing, low-temperature air drying, vacuum microwave treatment, ultrasonic wave and compound protease treatment is adopted in the experimental examples, so that the fish meat is properly loosened, the fish meat and the meat bones are separated, and the removal rate of the meat bones and the integrity rate of fish blocks are high.
Claims (7)
1. A preparation method of leisure instant freshwater fish products without meat thorns is characterized by comprising the following steps:
Cleaning the fish, removing swim bladders, fish galls, fish intestines, fish heads and fish tails, dividing the fish into two parts along the vertebra, dividing the fish into four parts along the back edge of the abdominal cavity, dividing the fish into four parts of trunk supraaxial muscles, trunk infraaxial muscles, tail supraaxial muscles and tail infraaxial muscles according to the distribution of the interspinal spines, facilitating subsequent spine removal, then quickly freezing with liquid nitrogen (-90 ℃) for 20 minutes, then freezing (-28 ℃) for 12 hours, then air-drying at low temperature (25 ℃) for 10-20 hours, then vacuum microwave for 1-5 minutes, and then treating with compound protease in ultrasonic equipment for 1-3 minutes; the fish meat is in a block shape after combined pretreatment, the fish meat is moderate in elasticity, the fish meat is properly loosened, fish meat and fish meat bones are separated, the fish meat bones are easily removed from the fish meat, the fish after combined pretreatment is placed in a device for removing the fish meat bones, the distance of the device is adjusted to clamp the fish, a fluorescent lamp on the device is turned on to facilitate the fish meat bones to be seen clearly, then the fish meat bones are removed by tweezers, after the fish meat bones are checked by an X-ray machine or hyperspectral imaging to determine that no fish meat bones exist, seasonings are added and uniformly mixed, the fish meat is sterilized at high temperature (121 ℃) for 10-20 minutes after vacuum packaging, and the product is stored at normal temperature.
2. The method for preparing the leisure instant freshwater fish product without meat bones as claimed in claim 1, wherein the method comprises the following steps: the compound protease consists of flavourzyme, papain and subtilisin.
3. The method for preparing the leisure instant freshwater fish product without meat bones as claimed in claim 2, wherein the method comprises the following steps: the weight ratio of the flavourzyme, the papain and the subtilisin is 0.5-2: 1-5: 0.5-2, preferably 1: 2: 1.
4. The method for preparing the leisure instant freshwater fish product without meat bones as claimed in claim 1, wherein the method comprises the following steps: the dosage of the compound protease is 0.1-1% of the weight of the fish meat after the vacuum microwave treatment.
5. The method for preparing the leisure instant freshwater fish product without meat bones as claimed in claim 1, wherein the method comprises the following steps: the weight ratio of the fish to the seasonings is 70-100: 1.
6. The method for preparing the leisure instant freshwater fish product without meat bones as claimed in claim 1, wherein the method comprises the following steps: the seasonings comprise salt, citric acid, ascorbic acid, vinegar, lactic acid, pepper, cooking wine, star anise, fennel, nutmeg, pepper and old ginger.
7. the method for preparing the leisure instant freshwater fish product without meat bones as claimed in claim 6, wherein the method comprises the following steps: the weight ratio of the salt, the citric acid, the ascorbic acid, the vinegar, the lactic acid, the pepper, the cooking wine, the aniseed, the fennel, the nutmeg, the pepper and the ginger is 1: 0.1:0.1: 0.3: 0.1: 2: 2: 1: 0.5: 1: 0.5: 1: 2.
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Application publication date: 20191213 |