CN110613102A - Method for manufacturing instant stinky mandarin fish can - Google Patents
Method for manufacturing instant stinky mandarin fish can Download PDFInfo
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- CN110613102A CN110613102A CN201911019240.5A CN201911019240A CN110613102A CN 110613102 A CN110613102 A CN 110613102A CN 201911019240 A CN201911019240 A CN 201911019240A CN 110613102 A CN110613102 A CN 110613102A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/07—Thawing subsequent to freezing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
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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
- 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
- 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
-
- 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
Abstract
A method for manufacturing instant stinky mandarin fish cans comprises the following technical steps. (1) Ultrasonic-assisted circulating water thawing, (2) high-frequency vibration-assisted warm water thawing, (3) cleaning, cutting and mixing materials for pickling, (4) vacuum low-temperature treatment, (5) soup material preparation, (6) auxiliary material preparation, and (7) filling and sterilization. According to the invention, the fish blocks after being cured by vacuum low-temperature drying and enzyme adding are adopted, so that not only is the fish skin shrunk and the fish meat compacted, but also the TG enzyme can fully exert the enzyme activity under the optimal temperature condition, the structure and the function of fish protein are improved, and the taste, the texture and the appearance of the fish meat are optimized.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to a method for manufacturing instant stinky mandarin fish cans.
Background
The traditional fermented food is a product prepared by utilizing the action of microorganisms, and has a long history and rich connotation in China. The fermented food is deeply loved by people in China since ancient times due to good texture and flavor, and is gradually spread to other countries and regions along with the development of civilization, thereby having important influence on the formation of the world dietary structure and culture. The mandarin fish is a rare fish with high economic value, and has the characteristics of rapid growth, tender meat, good taste, high nutritive value and the like. The formation of the smelly mandarin fish flavor is mainly realized by microbial fermentation. When the mandarin fish is sold in mountain areas of Anhui province, in order to prevent deterioration and rot, a layer of light salt water is sprayed on the surface of each layer of mandarin fish, the fresh mandarin fish is pickled at a proper temperature, the flavor quality of the mandarin fish is changed after the mandarin fish reaches the Anhui province such as Tunxi and the like for several days, the surfaces of the mandarin fish emit light odor, and the prepared odorous mandarin fish has the characteristic of mixing fragrance and odor after being fried in oil. The smelly mandarin fish is characterized by smelliness, non-smell, savory and fresh bone penetration and crisp fish meat, so that the representative dish which is the hui style flavor famous dish is praised by the gourmet and customers and continues as a typical hui dish.
The cooking and processing of the smelly mandarin fish are complex, and the requirements on processing technology, processing appliances, processing duration and seasoning are strict. At present, the smelly mandarin fish industrial chain is mainly characterized in that a production and processing enterprise produces smelly mandarin fish raw materials by purchased mandarin fish through a traditional process, some restaurants produce smelly mandarin fish raw materials by themselves through a fermentation method, and chefs process the raw materials into edible smelly mandarin fish dishes; although smelly mandarin fish is a recognized hui dish representative strain, with the acceleration of the rhythm of life of people, the requirements on quick, convenient and safe food are higher and higher, and at present, few families cook smelly mandarin fish by self. Therefore, the smelly mandarin fish canned food which is industrially, standardizedly and massively produced and is convenient to eat not only meets the requirements of consumers, but also is beneficial to developing the traditional smelly mandarin fish industry in China, and has great market development potential. Therefore, a method for manufacturing the instant stinky mandarin fish can is needed.
Disclosure of Invention
The invention aims to provide a method for manufacturing instant stinky mandarin fish cans.
In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a method for manufacturing instant stinky mandarin fish cans comprises the following steps:
step 1: putting raw material fish into a thawing pool, and injecting purified water into the thawing pool to submerge the raw material fish in the purified water; in the thawing process, the purified water is circulating flowing water with the water temperature of 15-30 ℃, and the flow rate of the circulating flowing water is 3-5 times of the mass of the raw material fish per hour; meanwhile, ultrasonic treatment is carried out once every 8-10min until the unfreezing rate of the raw material fish is 50-60%; the raw material fish is 0.4-1.0kg of salted stinky mandarin fish which is preserved by freezing;
step 2: putting the raw material fish obtained in the step (1) into a high-frequency unfreezing machine, wherein the frequency is 13.56MHz, and the power intensity is 1.0-2.0w/cm2Treating for 3-5min under the condition until the thawing rate of the raw material fish is 90-95% to obtain the unfrozen fish;
and step 3: cleaning the unfrozen fish with flowing purified water until the surface of the fish body is free of bloodstain and mucus, cutting the cleaned unfrozen fish into fish blocks with the width of 1-1.6cm, adding cooking wine with the mass of 3-5%, ginger slices with the mass of 1-2% and glutamine transaminase with the mass of 0.5-1.0% into the fish blocks, uniformly mixing, and pickling at normal temperature for 15-25 min;
step 4, putting the pickled fish blocks obtained in the step 3 into a vacuum low-temperature dryer, and drying under the conditions of vacuum gauge pressure of-0.06 ~ -0.10Mpa and temperature of 40-43 ℃ until the water content of the fish meat is 40-45% to obtain low-temperature dried fish blocks;
and 5: preparing a soup base, wherein the raw material formula of the soup base comprises the following components: 95-105 parts of purified water, 2-3 parts of dried chili, 1.0-1.5 parts of anise, 4-5 parts of green Chinese onion, 1.5-2.5 parts of garlic clove, 4-5 parts of ginger, 0.4-0.6 part of pepper, 6-10 parts of broad bean paste, 3-5 parts of light soy sauce, 3-5 parts of cooking wine, 1-2 parts of dark soy sauce, 0.8-1.2 parts of table vinegar, 1.8-2.2 parts of chicken essence and 4.5-5.5 parts of white granulated sugar; the preparation method comprises placing herba Alii Fistulosi, Bulbus Allii, rhizoma Zingiberis recens, fructus Zanthoxyli, and fructus Anisi Stellati in oil pan, parching, adding other flavoring agents and purified water, heating to boil, and decocting for 15-18 min; adding starch and stirring uniformly to obtain a soup base;
step 6: preparing an auxiliary material, wherein the auxiliary material comprises the following raw materials in formula: 20-30 parts of color pepper, 20-30 parts of onion, 20-30 parts of bamboo shoot and 20-30 parts of pleurotus eryngii, and the preparation method comprises the following steps: cleaning the raw materials according to the raw material formula of the auxiliary materials, cutting the cleaned raw materials into small blocks with the particle size of 1.0-1.5cm, putting the small blocks into an oil pan, stir-frying and baking to obtain the finished product;
and 7: according to the numerical ratio of the weight of the dried fish blocks at low temperature to the weight of the auxiliary materials to the volume of the empty tank: 65-75g, 23-25g, 100ml, adding the low-temperature dried fish blocks and the auxiliary materials into an empty can, then adding the soup materials into the can, then placing the can filled with the low-temperature dried fish blocks, the auxiliary materials and the soup materials into a vacuum gauge pressure environment with the pressure of-0.09 to-0.10 MPa for exhausting for 5-8min, and then sealing the can; then placing the sealed tank body into a thermal sterilization device, heating to the surface temperature of the tank body of 130-135 ℃ within 15min, and simultaneously keeping the central temperature of the tank body higher than 121 ℃ for 20-30 min; and then cooling the tank body to below 40 ℃ to obtain the instant stinky mandarin fish can.
The preferable technical scheme is as follows: in step 1, the ultrasonic frequency is 25-35KHz, and the power density is 0.4-0.5W/cm2The treatment time is 2.5-3.0min each time.
The preferable technical scheme is as follows: the enzyme activity of the glutamine transaminase is 10-20 ten thousand U.
The preferable technical scheme is as follows: the heat sterilization equipment is a hot water spraying sterilization kettle.
Due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:
1. the method adopts a mode of combining ultrasonic-assisted water circulation thawing and high-frequency thawing to thaw the frozen smelly mandarin fish, thereby not only improving the thawing rate of the smelly mandarin fish, but also effectively ensuring the flavor and quality of the fish meat, and avoiding the influence of flavor change of the smelly mandarin fish caused by long-time soaking and the like.
2. According to the invention, the fish blocks after being cured by vacuum low-temperature drying and enzyme adding are adopted, so that not only is the fish skin shrunk and the fish meat compacted, but also the TG enzyme can fully exert the enzyme activity under the optimal temperature condition, the structure and the function of fish protein are improved, and the taste, the texture and the appearance of the fish meat are optimized.
3. Compared with the freshly cooked stinky mandarin fish dish, the instant stinky mandarin fish can prepared by the method has no obvious difference in characteristics such as color, texture, elasticity and garlic clove shape, and can be instantly eaten after opening the can, and is convenient to eat.
Detailed Description
The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.
Example 1: method for manufacturing instant stinky mandarin fish can
A method for manufacturing instant stinky mandarin fish cans comprises the following technical steps.
(1) Ultrasonic-assisted circulating water thawing
The raw material fish is frozen smelly mandarin fish with moderate curing degree and weight of 0.4-1.0 kg.
Taking out the raw material fish from the refrigeration house, removing the outer package of the carton and the inner package of the plastic bag, putting the raw material fish into a thawing pool, and injecting thawing water into the thawing pool to enable the thawing water to submerge the raw material fish; in the thawing process, thawing water is constant-speed circulating water (the water entering the thawing pool is equal to the water flowing out of the thawing pool), the water temperature is 25 ℃, and the circulating water flow is 4 times of the mass of thawed fish per hour; meanwhile, an ultrasonic generator is arranged at the bottom of the thawing pool, ultrasonic treatment is started once every 9min, the ultrasonic frequency is 30KHz, and the power density is 0.45W/cm2Each treatment time is 2.7 min. The ultrasonic-assisted circulating water thawing treatment time is about 75min, and the raw fish thawing rate is 55%.
The unfreezing water is food-grade purified water.
(2) High-frequency vibration assisted warm water thawing
Placing the raw fish thawed by the ultrasonic-assisted circulating water into food-grade high-frequency waterIn the thawing equipment, the frequency is 13.56MHz, and the power intensity is 1.5w/cm2Processing for 4min under the condition until the thawing rate of the raw material fish is 92.5%, and obtaining the unfrozen fish for later use.
(3) Cleaning, cutting and mixing the materials for pickling
Washing the unfrozen fish with flowing food-grade purified water until the surface of the fish body is free from bloodstain and mucus; the washed thawed fish was cut into fish blocks having a width of about 1.5cm in the direction perpendicular to the backbone, and were ready for use.
Adding cooking wine 4 wt%, ginger slice 1.5 wt% and TG enzyme 0.7 wt% into fish blocks, stirring, and pickling at room temperature for 20 min. The TG enzyme is the short name of glutamine transaminase also called transglutaminase, and the enzyme activity of the TG enzyme is 15 ten thousand U.
(4) Vacuum low temperature treatment
And (3) putting the salted unfrozen fish blocks into food-grade vacuum low-temperature drying equipment, and drying at vacuum low temperature for 110min at 41 ℃ under the vacuum gauge pressure of-0.08 Mpa until the water content of the fish meat is 42% to obtain low-temperature dried fish blocks for later use.
(5) Soup stock preparation
The soup base formula comprises: 100 parts by weight of food-grade purified water, 2.5 parts by weight of dried hot pepper, 1.2 parts by weight of anise, 4.5 parts by weight of scallion, 2.0 parts by weight of garlic clove, 4.5 parts by weight of ginger, 0.5 part by weight of pepper, 8.0 parts by weight of broad bean paste, 4.0 parts by weight of light soy sauce, 4.0 parts by weight of cooking wine, 1.5 parts by weight of dark soy sauce, 1.0 part by weight of vinegar, 2.0 parts by weight of chicken essence and 5.0 parts by weight of white granulated sugar. According to the formula, the scallion, the ginger, the garlic clove, the pepper and the aniseed are placed in an oil pan to be fried to be fragrant, other seasonings and food-grade purified water are added, and the mixture is boiled and then is boiled for 16.5min under the condition of heat preservation; adding a small amount of starch to thicken the soup, and obtaining the soup base for later use after the soup is viscous.
(6) Preparation of adjuvants
The auxiliary material formula is as follows: 25 parts of color pepper, 25 parts of onion, 20-30 parts of bamboo shoot and 25 parts of pleurotus eryngii. Cleaning the auxiliary material raw materials, cutting into small blocks with the particle size of 1.2cm, putting into an oil pan, and properly stir-frying and baking for later use.
(7) Filling and sterilizing
And (6) canning. The canning packing material is a tin can or a glass can, and the empty can is cleaned and then disinfected by hot water at 92 ℃ and drained for later use. The canning method is that the low-temperature dried fish blocks and the auxiliary materials are added into an empty can according to the ratio of the weight of the low-temperature dried fish blocks to the weight of the auxiliary materials to the volume of the empty can of 70g:24g:100 ml; after filling, the pot is filled with soup.
And (5) quickly exhausting and sealing. And (3) placing the tank filled with the low-temperature dried fish blocks, the auxiliary materials and the soup bases into an environment with the vacuum gauge pressure of-0.095 MPa for exhausting for 6.5min, and then quickly sealing the tank.
And (4) quickly heating type heat sterilization. Putting the sealed can body into a thermal sterilization device, heating to the surface temperature of 132 ℃ in 15min, and keeping the temperature for 25min when the central temperature of the can body is higher than 121 ℃; and immediately cooling the tank body to below 40 ℃ to obtain the instant stinky mandarin fish can.
The thermal sterilization equipment is a rapid heating type hot water spraying sterilization kettle.
The instant stinky mandarin fish can be directly eaten after being opened and heated.
Example 2: method for manufacturing instant stinky mandarin fish can
A method for manufacturing instant stinky mandarin fish cans comprises the following steps:
step 1: putting raw material fish into a thawing pool, and injecting purified water into the thawing pool to submerge the raw material fish in the purified water; in the thawing process, the purified water is circulating flowing water with the water temperature of 15 ℃, and the flow of the circulating flowing water is 3 times of the mass of the raw material fish per hour; meanwhile, ultrasonic treatment is carried out once every 8min until the unfreezing rate of the raw fish is 50%; the raw material fish is 0.4kg of salted stinky mandarin fish preserved by freezing;
step 2: putting the raw material fish obtained in the step 1 into a high-frequency unfreezing machine, wherein the frequency is 13.56MHz, and the power intensity is 1.0w/cm2Treating for 3min under the condition until the thawing rate of the raw material fish is 90 percent, and obtaining the thawed fish;
and step 3: cleaning the unfrozen fish with flowing purified water until the surface of the fish body is free of bloodstain and mucus, cutting the cleaned unfrozen fish into fish blocks with the width of 1cm, adding 3% of cooking wine, 1% of ginger slices and 0.5% of glutamine transaminase into the fish blocks, uniformly mixing, and pickling at normal temperature for 15 min;
and 4, step 4: putting the pickled fish blocks obtained in the step (3) into a vacuum low-temperature dryer, and drying under the conditions of vacuum gauge pressure of-0.06 Mpa and temperature of 40 ℃ until the water content of the fish meat is 40% to obtain low-temperature dried fish blocks;
and 5: preparing a soup base, wherein the raw material formula of the soup base comprises the following components: 95 parts by weight of purified water, 2 parts by weight of dried chili, 1.0 part by weight of anise, 4 parts by weight of scallion, 1.5 parts by weight of garlic clove, 4 parts by weight of ginger, 0.4 part by weight of pepper, 6 parts by weight of thick broad-bean sauce, 3 parts by weight of light soy sauce, 3 parts by weight of cooking wine, 1 part by weight of dark soy sauce, 0.8 part by weight of vinegar, 1.8 parts by weight of chicken essence and 4.5 parts by weight of white granulated sugar; the preparation method comprises placing herba Alii Fistulosi, Bulbus Allii, rhizoma Zingiberis recens, fructus Zanthoxyli, and fructus Anisi Stellati in oil pan, parching, adding other flavoring agents and purified water, heating to boil, and decocting for 15 min; adding starch and stirring uniformly to obtain a soup base;
step 6: preparing an auxiliary material, wherein the auxiliary material comprises the following raw materials in formula: 20 parts of color pepper, 20 parts of onion, 20 parts of bamboo shoot and 20 parts of pleurotus eryngii by weight, and the preparation method comprises the following steps: cleaning the raw materials according to the raw material formula of the auxiliary materials, cutting the cleaned raw materials into small blocks with the particle size of 1.0cm, putting the small blocks into an oil pan, stir-frying and baking to obtain the finished product;
and 7: according to the numerical ratio of the weight of the dried fish blocks at low temperature to the weight of the auxiliary materials to the volume of the empty tank: 65g, 23g, namely 100ml, adding the low-temperature dried fish blocks and the auxiliary materials into an empty can, then adding the soup materials into the can, then placing the can filled with the low-temperature dried fish blocks, the auxiliary materials and the soup materials into a vacuum gauge pressure environment with the pressure of minus 0.09MPa for exhausting for 5min, and then sealing the can; then placing the can body after being sealed into a thermal sterilization device, heating to the surface temperature of 130 ℃ within 15min, and simultaneously keeping the temperature of the center of the can body higher than 121 ℃ for 20 min; and then cooling the tank body to below 40 ℃ to obtain the instant stinky mandarin fish can.
The preferred embodiment is: in step 1, the ultrasonic frequency is 25KHz, and the power density is 0.4W/cm2Each treatment time is 2.5 min.
The preferred embodiment is: the enzyme activity of the glutamine transaminase is 10 ten thousand U.
The preferred embodiment is: the heat sterilization equipment is a hot water spraying sterilization kettle.
Example 3: method for manufacturing instant stinky mandarin fish can
A method for manufacturing instant stinky mandarin fish cans comprises the following steps:
step 1: putting raw material fish into a thawing pool, and injecting purified water into the thawing pool to submerge the raw material fish in the purified water; in the thawing process, the purified water is circulating flowing water, the water temperature is 30 ℃, and the flow of the circulating flowing water is 5 times of the mass of the raw material fish per hour; meanwhile, ultrasonic treatment is carried out once every 10min until the unfreezing rate of the raw material fish is 60%; the raw material fish is 1.0kg of salted stinky mandarin fish preserved by freezing;
step 2: putting the raw material fish obtained in the step 1 into a high-frequency unfreezing machine, wherein the frequency is 13.56MHz, and the power intensity is 2.0w/cm2Treating for 5min under the condition until the thawing rate of the raw material fish is 95 percent to obtain the unfrozen fish;
and step 3: cleaning the unfrozen fish with flowing purified water until the surface of the fish body is free of bloodstain and mucus, cutting the cleaned unfrozen fish into fish blocks with the width of 1.6cm, adding 5% of cooking wine, 2% of ginger slices and 1.0% of glutamine transaminase into the fish blocks, uniformly mixing, and pickling at normal temperature for 25 min;
and 4, step 4: putting the pickled fish blocks obtained in the step (3) into a vacuum low-temperature dryer, and drying under the conditions of vacuum gauge pressure of-0.10 Mpa and temperature of 43 ℃ until the water content of the fish meat is 45% to obtain low-temperature dried fish blocks;
and 5: preparing a soup base, wherein the raw material formula of the soup base comprises the following components: 105 parts by weight of purified water, 3 parts by weight of dried chili, 1.5 parts by weight of anise, 5 parts by weight of scallion, 2.5 parts by weight of garlic clove, 5 parts by weight of ginger, 0.6 part by weight of pepper, 10 parts by weight of thick broad-bean sauce, 5 parts by weight of light soy sauce, 5 parts by weight of cooking wine, 2 parts by weight of dark soy sauce, 1.2 parts by weight of vinegar, 2.2 parts by weight of chicken essence and 5.5 parts by weight of white granulated sugar; the preparation method comprises placing herba Alii Fistulosi, Bulbus Allii, rhizoma Zingiberis recens, fructus Zanthoxyli, and fructus Anisi Stellati in oil pan, parching, adding other flavoring agents and purified water, heating to boil, and decocting for 18 min; adding starch and stirring uniformly to obtain a soup base;
step 6: preparing an auxiliary material, wherein the auxiliary material comprises the following raw materials in formula: 30 parts of color pepper, 30 parts of onion, 30 parts of bamboo shoot and 30 parts of pleurotus eryngii by weight, wherein the preparation method comprises the following steps: cleaning the raw materials according to the raw material formula of the auxiliary materials, cutting the cleaned raw materials into small blocks with the particle size of 1.5cm, putting the small blocks into an oil pan, stir-frying and baking to obtain the finished product;
and 7: according to the numerical ratio of the weight of the dried fish blocks at low temperature to the weight of the auxiliary materials to the volume of the empty tank: 75g, 25g, namely 100ml, adding the low-temperature dried fish blocks and the auxiliary materials into an empty can, then adding the soup materials into the can, then placing the can filled with the low-temperature dried fish blocks, the auxiliary materials and the soup materials into a vacuum gauge pressure environment with the pressure of minus 0.10MPa for exhausting for 8min, and then sealing the can; then placing the tank body after being sealed into a thermal sterilization device, heating to 135 ℃ of the surface temperature of the tank body within 15min, and simultaneously keeping the temperature of the center of the tank body higher than 121 ℃ for 30 min; and then cooling the tank body to below 40 ℃ to obtain the instant stinky mandarin fish can.
The preferred embodiment is: in step 1, the ultrasonic frequency is 35KHz, and the power density is 0.5W/cm2Each treatment time is 3.0 min.
The preferred embodiment is: the enzyme activity of the glutamine transaminase is 20 ten thousand U.
The preferred embodiment is: the heat sterilization equipment is a hot water spraying sterilization kettle.
The foregoing is illustrative of the preferred embodiment of the present invention and is not to be construed as limiting thereof in any way, and any modifications or variations thereof that fall within the spirit of the invention are intended to be included within the scope thereof.
Claims (4)
1. A method for manufacturing instant smelly mandarin fish can is characterized in that: comprises the following steps:
step 1: putting raw material fish into a thawing pool, and injecting purified water into the thawing pool to submerge the raw material fish in the purified water; in the thawing process, the purified water is circulating flowing water with the water temperature of 15-30 ℃, and the flow rate of the circulating flowing water is 3-5 times of the mass of the raw material fish per hour; meanwhile, ultrasonic treatment is carried out once every 8-10min until the unfreezing rate of the raw material fish is 50-60%; the raw material fish is 0.4-1.0kg of salted stinky mandarin fish which is preserved by freezing;
step 2: putting the raw material fish obtained in the step (1) into a high-frequency unfreezing machine, wherein the frequency is 13.56MHz, and the power intensity is 1.0-2.0w/cm2Treating for 3-5min under the condition until the thawing rate of the raw material fish is 90-95% to obtain the unfrozen fish;
and step 3: cleaning the unfrozen fish with flowing purified water until the surface of the fish body is free of bloodstain and mucus, cutting the cleaned unfrozen fish into fish blocks with the width of 1-1.6cm, adding cooking wine with the mass of 3-5%, ginger slices with the mass of 1-2% and glutamine transaminase with the mass of 0.5-1.0% into the fish blocks, uniformly mixing, and pickling at normal temperature for 15-25 min;
step 4, putting the pickled fish blocks obtained in the step 3 into a vacuum low-temperature dryer, and drying under the conditions of vacuum gauge pressure of-0.06 ~ -0.10Mpa and temperature of 40-43 ℃ until the water content of the fish meat is 40-45% to obtain low-temperature dried fish blocks;
and 5: preparing a soup base, wherein the raw material formula of the soup base comprises the following components: 95-105 parts of purified water, 2-3 parts of dried chili, 1.0-1.5 parts of anise, 4-5 parts of green Chinese onion, 1.5-2.5 parts of garlic clove, 4-5 parts of ginger, 0.4-0.6 part of pepper, 6-10 parts of broad bean paste, 3-5 parts of light soy sauce, 3-5 parts of cooking wine, 1-2 parts of dark soy sauce, 0.8-1.2 parts of table vinegar, 1.8-2.2 parts of chicken essence and 4.5-5.5 parts of white granulated sugar; the preparation method comprises placing herba Alii Fistulosi, Bulbus Allii, rhizoma Zingiberis recens, fructus Zanthoxyli, and fructus Anisi Stellati in oil pan, parching, adding other flavoring agents and purified water, heating to boil, and decocting for 15-18 min; adding starch and stirring uniformly to obtain a soup base;
step 6: preparing an auxiliary material, wherein the auxiliary material comprises the following raw materials in formula: 20-30 parts of color pepper, 20-30 parts of onion, 20-30 parts of bamboo shoot and 20-30 parts of pleurotus eryngii, and the preparation method comprises the following steps: cleaning the raw materials according to the raw material formula of the auxiliary materials, cutting the cleaned raw materials into small blocks with the particle size of 1.0-1.5cm, putting the small blocks into an oil pan, stir-frying and baking to obtain the finished product;
and 7: according to the numerical ratio of the weight of the dried fish blocks at low temperature to the weight of the auxiliary materials to the volume of the empty tank: 65-75g, 23-25g, 100ml, adding the low-temperature dried fish blocks and the auxiliary materials into an empty can, then adding the soup materials into the can, then placing the can filled with the low-temperature dried fish blocks, the auxiliary materials and the soup materials into a vacuum gauge pressure environment with the pressure of-0.09 to-0.10 MPa for exhausting for 5-8min, and then sealing the can; then placing the sealed tank body into a thermal sterilization device, heating to the surface temperature of the tank body of 130-135 ℃ within 15min, and simultaneously keeping the central temperature of the tank body higher than 121 ℃ for 20-30 min; and then cooling the tank body to below 40 ℃ to obtain the instant stinky mandarin fish can.
2. The method for manufacturing the instant stinky mandarin fish can according to claim 1, wherein the method comprises the following steps: in step 1, the ultrasonic frequency is 25-35KHz, and the power density is 0.4-0.5W/cm2The treatment time is 2.5-3.0min each time.
3. The method for manufacturing the instant stinky mandarin fish can according to claim 1, wherein the method comprises the following steps: the enzyme activity of the glutamine transaminase is 10-20 ten thousand U.
4. The method for manufacturing the instant stinky mandarin fish can according to claim 1, wherein the method comprises the following steps: the heat sterilization equipment is a hot water spraying sterilization kettle.
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