CN110692952A

CN110692952A - Frozen rice field eel food and preparation method thereof

Info

Publication number: CN110692952A
Application number: CN201910988705.1A
Authority: CN
Inventors: 沈明国; 沈伟; 刘超
Original assignee: Chengdu Hai Guang Food Co Ltd
Current assignee: Chengdu Hai Guang Food Co Ltd
Priority date: 2019-10-17
Filing date: 2019-10-17
Publication date: 2020-01-17

Abstract

A preparation method of a frozen rice field eel food is characterized by comprising the following steps: hanging water for temporary breeding, ice dizzy, killing head, back opening, viscera removing, main bone removing, fine bone removing, back fin removing, meat surface marking, cleaning, skin baking on the upper line, ear fin removing, meat baking on the upper line, hole pricking, cooking on the upper line, gill bone removing, quick freezing on the upper line, cutting on the upper line, quick freezing on the upper line, ice coating, packaging, detecting and the like. The frozen white eel food is prepared by an industrialized means, inedible parts such as bones, fins, gills and the like are not contained, the risk of bone clamping and indigestion is not needed to be worried about, the eating convenience and the experience feeling are improved, meanwhile, the meat quality is white and tender, the oil content is greatly reduced compared with that before processing/in the traditional process, the processing waste is less, the integrity of meat quality preservation is high, oxidation and dehydration can not occur even if the meat quality is preserved at low temperature for a long time, the packaging specification is sheets/blocks/strips with set quality and size, and the eating requirements of modern consumers are met.

Description

Frozen rice field eel food and preparation method thereof

Technical Field

The invention relates to processing of white eel, in particular to frozen white eel food and a preparation method thereof.

Background

The white eel is tender, fat and delicious in taste, and is a common cooking raw material for high-grade wine mats. The white eel is rich in protein and fat, and contains abundant vitamin A and vitamin E. With the development and the upgrading of the society, the demand of the market and the consumer groups for food is gradually increased. The white eel is processed into food, the food in an edible state can be quickly cooked, and the requirements of modern people on diet are met. At present, the quick-frozen rice field eel food is rarely seen in the market, and especially the rice field eel food without additive is not seen. At present, the method for processing the white eel is rarely disclosed, only some barbecue eel processes added with sauce are disclosed, but the processes are not suitable for or can not be directly applied to preparation of non-additive type white eel quick-frozen food, and the existing processes have the defects of rough processing, low efficiency or poor product quality and also have great influence on the eating taste, eating health, eating experience and the like of consumers.

Disclosure of Invention

The invention mainly aims at the defects of the related prior art and provides a frozen rice field eel food and a preparation method thereof, and the non-additive quick-frozen/frozen rice field eel packaging food can be obtained, the rice field eel food does not contain inedible components, has white and tender meat, high integrity and low oil content, is in a sheet shape, a block shape or a strip shape which is convenient to eat, does not generate oxidation and dehydration phenomena during low-temperature storage, and has good eating mouthfeel.

In order to achieve the above object, the present invention employs the following techniques:

a preparation method of a frozen rice field eel food is characterized by comprising the following steps:

screening healthy and epidemic-free fresh and alive white eel, and temporarily culturing for more than 24 hours in water to ensure that the white eel excretes impurities and peculiar smell in vivo; the impurities mainly comprise baits;

putting into ice water with ice blocks to make the white eel in a dormant/coma state;

cutting and killing into headless, cutting open the back in an open mode, and removing main bones, internal organs and thin bones of the front back section of the white eel;

pulling out the dorsal fins;

marking the meat surface of the white eel;

washing the white eel with clear water, and cleaning and removing impurities, blood stains and internal organs;

the cleaned white eel is roasted on the skin surface, and the roasting is limited by the fact that no focal spot appears on the skin surface;

carrying out ear fin removal treatment on the white eel subjected to the skin surface barbecue;

roasting the surface of the rice field eel, wherein the roasting is limited to the condition that the surface of the rice field eel does not have focal spots and does not turn yellow;

performing leather surface punching treatment on the finless eels subjected to meat surface barbecue;

steaming the rice field eel by steam, sterilizing and softening the meat of the rice field eel, wherein the steaming temperature is 85 ~ 90 ℃ and the steaming time is 250 ~ 450 s/450 s, and the rice field eel is placed with the skin surface facing downwards during steaming, so that redundant grease in the meat of the rice field eel flows out from the pricked holes;

removing gills and bones of the cooked white eel;

rapidly freezing the finless eel from which the gill bones are removed, and reducing the central temperature of the finless eel to-2 ~ 8 ℃;

cutting the quick-frozen rice field eels into slices, blocks or strips;

rapidly freezing the sliced rice field eels to reduce the central temperature of the rice field eels to below-18 ℃;

ice coating is carried out on the white eel after the rapid freezing, and a layer of ice coating is formed by putting the white eel into ice water with the temperature of 0 ~ 3 ℃, so that the food is prevented from being oxidized and dehydrated when being stored at low temperature, and the quality and the taste are prevented from being influenced;

subpackaging, bagging and detecting the white eel with the ice coating to finish the preparation.

Further, when skin-surface roasting or meat-surface roasting is carried out, the rice field eels are arranged on the transmission mechanism in a single layer mode, the surface to be roasted faces upwards, roasting is finished through the oven cavity at a non-suspended preset speed through the transmission mechanism, wherein the direction of roasting flames faces towards the surface to be roasted of the rice field eels from top to bottom, the preset speed means that when the temperature of the oven cavity is 120 ~ 180 ℃, the passing time is 1 ~ 5min, specifically, the transmission mechanism for bearing the rice field eels is in a hollow shape, and grease overflowing from the rice field eels is convenient to drip in the roasting process.

Further, the skin surface is punctured, the puncturing holes uniformly spread on the skin surface of the white eel, the hole diameter is 0.5 ~ 3mm, the hole depth is 3 ~ 8mm, the hole pitch of the puncturing holes is 5 ~ 10mm, and the puncturing hole is specifically determined according to the size of the adopted puncturing holes, the arrangement form of the holes and the needles and the length capable of being pressed downwards.

Further, the frozen rice field eel is cut into pieces, blocks or strips with the specification of 3 ~ 53g, wherein the sizes are 4 ~ 15cm in diagonal length, 2 ~ 8cm in width and 0.6 ~ 2.5.5 cm in thickness.

Further, for the white eel which finishes the skin surface barbecuing, the ear fin is changed from the original drooping state to the natural erection, and the ear fin is accurately removed in a shearing mode.

Further, the quick freeze was frozen by auger type IQF for 30 ~ 40 minutes.

Further, the quick freezing is carried out through tunnel type IQF freezing, the central temperature is reduced to below 18 ℃ below zero within 30 minutes, and the freshness and the taste of the product are ensured.

A frozen rice field eel food is characterized in that the frozen rice field eel food is prepared by a preparation method.

The invention has the beneficial effects that:

1. the frozen white eel food is prepared by an industrialized means, inedible parts such as bones, fins, gills and the like are not contained, the risk of bone clamping and indigestion is not needed to be worried about, the eating convenience and the experience feeling are improved, meanwhile, the meat quality is white and tender, the oil content is greatly reduced compared with that before processing/in the traditional process, the processing waste is less, the integrity of meat quality preservation is high, oxidation and dehydration can not occur even if the meat quality is preserved at low temperature for a long time, the packaging specification is sheets/blocks/strips with set quality and size, and the eating requirements of modern consumers are met.

2. The prior art is completed in a section killing and cleaning stage, the product which is cut firstly, then roasted and boiled cannot be operated on a production line, the requirement of industrial batch production cannot be met due to the fact that meat is soft and elastic during cutting and is inconvenient and quick to cut, and the volume is small, so that the turnover and procedure switching are inconvenient, the hole pricking treatment is not facilitated, and the integrity of a fish body cannot be ensured; according to the method, the meat is cut after quick freezing is finished, the meat has certain hardness, the cutting operation is easy, the cutting device can be adapted to improve the automatic production efficiency, the required size can be controlled accurately, the cutting cannot influence the integrity of the meat, and the method is obviously helpful for improving the product quality, saving the working hours and reducing the labor intensity.

3. The traditional process adopts a method of cutting open from the abdomen, the dorsal fins cannot be removed after the treatment by the method, or the dorsal fins can be removed only by spending longer time and losing more meat quality, and the method of cutting open the abdomen causes that the thinner meat parts of the white eel are positioned at two sides/two sides, so that the operation is inconvenient during the later cutting, and the cutting effect and the attractiveness after the cutting are influenced; the method adopts back-opening, the back fins are conveniently pulled off after the back-opening, the time is saved, the meat quality is not lost, after the back-opening, when the back-opening is cut in the later stage, both manual cutting and machine cutting are easier to operate, and the specification of the back-opening is ensured.

4. In the method, the process of removing the earfin and the bone of the head is not completed at an early stage:

(1) if ear fins are removed in the early ripping, killing and cleaning stage, the ear fins are attached to the white eel in a drooping manner and need to be specially lifted, the surface of the white eel is smooth and not easy to hold, the lifting and shearing control part is not facilitated, if the shearing is not enough, the fins are left, the direct eating effect of the final product is influenced, if the shearing is excessive, the meat quality is damaged, and waste is caused, so that time and labor are consumed, and a better effect cannot be achieved; the method is operated after the skin is baked, the earfin is naturally erected at the moment, and the earfin can be quickly and ready to be cut by using the scissors, so that the working hour is saved, and the treatment effect is good;

(2) if the gill bone is removed in the early killing and cleaning stage, the problem of high bone-meat connectivity between the gill bone and fresh meat exists, the gill bone and the fresh meat are not easy to remove, the removal is time-consuming and labor-consuming, and the meat is greatly damaged and lost; the method has the advantages that bones are removed after high-temperature cooking, the state of meat quality after barbecuing and cooking is utilized, the completeness of the fish body cannot be damaged, the meat can be completely removed, and the risk that the taste is influenced and the meat is clamped by bones in the later stage of eating by consumers is avoided.

5. According to the method, through high-temperature cooking, deoiling in skin roasting and meat examination is supplemented and enhanced, the hole pricking is performed after meat roasting and before cooking is fully utilized, and the skin surface faces downwards during cooking, so that redundant grease can conveniently drip downwards from the pricked hole in the cooking process, and a high-degree removal effect is achieved; wherein:

(1) the design of the size space of the pricking holes is considered to show the flowing-out of subcutaneous grease in the cooking process more efficiently;

(2) the meat is pricked after being roasted, so that the meat has certain hardness, the hole pricking is more convenient to implement, and the hole pricking depth and the hole pricking uniformity are also convenient to control;

(3) the selection is pricked the hole again after meat is baked, can also effectively utilize the certain hardness that meat quality has after meat is baked, avoids pricking the hole back, because elasticity and compliance of meat, the hole is closed or dwindles, can guarantee the effect of pricking the hole, ensures getting rid of unnecessary grease in cooking, finally makes the product reach the more healthy state that the oiliness is low.

6. The advantage of cutting after spiral freezing is adopted, and the surface of the frozen fillets has certain hardness, so that the operation is convenient; the tunnel type freezing has the advantages that the central temperature of the product reaches-18 ℃ within 30 minutes, and the freshness and the taste of the product can be ensured; and the ice coating is combined, so that the food is prevented from being oxidized and dehydrated when the product is stored at low temperature, and the quality and the taste are prevented from being influenced, and the ice coating has positive effects on transportation, storage and the like during industrial production.

7. And multiple links of online operations, such as skin roasting, meat roasting, stewing, quick freezing and quick freezing, realize an industrialized operation mode and are beneficial to batch generation of frozen rice field eel food.

Drawings

FIG. 1 is a pictorial representation of a cleaned object as embodied in the present application.

FIG. 2 is a drawing of a sheet, strip, block, which was slit according to the predetermined S13 standard in the practice of the present application.

Detailed Description

The following describes the embodiments of the present invention in detail.

1. Raw material acceptance inspection: the selected live white eel is required to come from a farm registered by an inspection and quarantine bureau, the medicine used in the culture process is required to meet the relevant regulations such as 'requirements of inspection and quarantine and supervision of products of export water', the medicines such as malachite green, crystal violet, nitrofurans, chloramphenicol and the like are not required to be used, a live white eel supplier is required to provide 'supply certification' for a company, and the qualified person can be packaged and purchased by sampling inspection medicine residue items from the company to the farm; the inspection and acceptance personnel are responsible for inspecting supply certification and raw material pre-inspection reports.

The raw materials are sampled and eaten in a trial way after being fed into a factory, and no soil smell, oil and protein deterioration and other peculiar smells exist.

2. Hanging water for temporary culture: the live white eel after acceptance test is healthy and free of epidemic diseases. Separately placing the eel in a hanging water tank according to the number of the pond of the farm, and noting the name of the live white eel farm, the registration record number of the farm, the number of the pond, the number specification of the live white eel and the like on the signboard; during the water hanging period, the quality guarantee part samples and checks the medicine residue from the water hanging pool. Every batch of live white eels are subjected to material feeding processing after water lifting for more than 24 hours, and unhealthy eels selected by a person on duty in a water lifting pool are all destroyed.

3. After temporarily raising the eel in the water, putting the eel in iced water with ice blocks to make the eel in a dormant/coma state, wherein the temperature of the ice water can be between 0 ~ 5 ℃.

4. Cutting and killing a plurality of iced white eel into headless pieces, opening the back, and removing main bones, internal organs and fine bones of the front back section of the white eel.

5. Removing fins and scribing: removing residual viscera, performing line drawing treatment on two sides of the meat surface of the finless eel by using a knife according to requirements, and pulling out dorsal fins.

6. Cleaning: cleaning and removing impurities, blood stain, viscera, etc. on the finless eel slice with clear water at about 18 ℃. As shown in figure 1, the cleaned finless eel is in a real picture, and the finless eel is complete in meat quality and glossy, and due to the back-open mode, the thin edge of the meat quality is located in the middle of the finless eel in the length direction.

7. Sheet arranging: arranging the white eels on an automatic production line according to a specified mode, and preparing to roast the skin, wherein the arrangement mode is single-layer arrangement, and the skin surface faces upwards.

8. The white eel is conveyed into a baking oven cavity through a conveying mechanism of an automatic production line to finish baking, the conveying is not suspended during baking, the passing time is 1 ~ 5min when the temperature of the baking oven cavity is set to be 120 ~ 180 ℃, and the skin baking is finished after the passing, the burner is an infrared gas burner, the flame direction is from top to bottom to bake the skin, and the skin surface cannot have focal spots in the baking degree.

6. For the white eel which finishes the skin surface barbecuing, the ear fins are changed from the original slouching state to the natural erection, and the ear fins are accurately removed in a shearing mode.

7. The method comprises the following steps of turning over the white eel, wherein manual turning over or automatic turning over by a machine can be adopted, so that the meat surface of the white eel faces upwards, and the white eel is arranged on an automatic production line in a single layer mode.

8. The method comprises the steps of conducting leather surface pricking treatment on the white eel subjected to meat surface roasting, adopting a hole pricking device/hole pricking tool to conduct hole pricking treatment, enabling the hole pricking device to be of a manual operation type, enabling the hole pricking device to be similar to a flashlight in shape and provided with a dial and a handle, arranging needle heads with the hole diameter of 0.5 ~ 3mm, the hole depth of 3 ~ 8mm and the hole interval of 5 ~ 10mm on the dial, enabling operation of the whole white eel to be completed through repeated use, adapting workers on site according to mass production conditions, setting a hole pricking needle of the tool if the hole pricking tool is adopted to meet hole pricking requirements, and improving efficiency of batch operation by adopting the hole pricking tool.

9. Steaming the rice field eel with steam, sterilizing, and softening meat, wherein the steaming temperature is 85 ~ 90 deg.C, the steaming time is 250 ~ 450s, and the rice field eel is placed with its skin surface facing downwards during steaming, so that excessive oil in the meat of rice field eel flows out from the pricked holes.

10. And (4) carrying out gill and bone removal treatment on the cooked white eel.

11. IQF freezing, namely rapidly freezing by a spiral type IQF to reduce the central temperature of the product to-2 ~ -8 ℃ for 30 ~ 40 minutes.

12. The frozen white eel is cut into slices, blocks or strips with the specification of 3 ~ 53g, wherein the sizes are 4 ~ 15cm in diagonal length, 2 ~ 8cm in width and 0.6 ~ 2.5 cm., manual cutting can be adopted, or standard operation can be carried out by adopting mechanical engineering, as shown in figure 1, the frozen white eel is a slice, block or strip cutting effect diagram with the specification of S13, wherein the specification of S13 corresponds to 12 ~ 14g, the sizes and shapes are shown in the figure, specifically, different specification numbers can be set to correspond to different weight ranges in implementation, the specification of S13 is only an example, and is also only an example for explaining the actual effect after cutting, and as one form of specification setting, the following table shows:

specification of	Weight (g)	Form of the composition
			S5	3-6	Sheet, block, strip
S7	6-8	Sheet, block, strip
			S9	8-10	Sheet, block, strip
S11	10-12	Sheet, block, strip
			S13	12-14	Sheet, block, strip
S15	14-16	Sheet, block, strip
			S17	16-18	Sheet, block, strip
S19	18-20	Sheet, block, strip
			S20	20-23	Sheet, block, strip
S25	23-27	Sheet, block, strip
			S30	28-32	Sheet, block, strip
S35	33-37	Sheet, block, strip
			S40	38-42	Sheet, block, strip
S45	43-47	Sheet, block, strip
			S50	48-53	Sheet, block, strip

13. Quick freezing: placing the product in a tunnel type IQF for freezing so that the central temperature of the product is reduced to below-18 ℃ within 30 minutes.

14. Ice coating: placing the quickly frozen white eel slices in ice water of 0-3 ℃ to obtain ice coating.

15. Packaging and metal detection: the product is packed as required and passed through a metal detector to ensure that the product is free of metal debris. Control limit value: there must not be any metal chips present in the product.

16. And (3) outer packaging: and packaging by adopting an outer carton and sealing by using an adhesive tape.

19. Freezing and storing: all finished products are immediately placed into a freezer at the temperature of below 20 ℃ below zero to be stacked and stored according to batch numbers. The first-in first-out principle is followed when the goods are delivered.

Sampling inspection is carried out on the obtained quick-frozen white eels according to SN/T0223:

and (3) quality detection results:

the frozen white eel obtained by the implementation of the application has the tissue form of sheet, block or strip, the cut surface is glossy, the cut edge is smooth, and the fillets are flat and have no damage; has no softening and melting phenomena, complete body surface and shape, no abnormal edge rolling and cracking and smooth meat surface. The meat slices are milky white, glossy and clear in fish slice muscle texture; the skin surface and the meat surface are not scorched; the flesh side has no yellow spots. Has special flavor, taste, delicious taste and pure and thick taste of roasted white eel. It has no viscera and remains, no parasite and other foreign impurities, and no inedible/indigestible parts such as bone, fin, and gill.

Claims

1. A preparation method of a frozen rice field eel food is characterized by comprising the following steps:

screening healthy and epidemic-free fresh and alive white eel, and temporarily culturing for more than 24 hours in water to ensure that the white eel excretes impurities in the body;

pulling out the dorsal fins;

marking the meat surface of the white eel;

steaming and boiling Monopteri albi, sterilizing, and softening meat; placing the rice field eel with its skin facing downwards during cooking to make the excessive oil in the meat of rice field eel flow out from the pricked holes;

removing gills and bones of the cooked white eel;

rapidly freezing the finless eel from which the gill bones are removed, and reducing the central temperature of the finless eel to-2 ~ -8 ℃;

cutting the quick-frozen rice field eels into slices, blocks or strips;

ice coating the white eel after the quick freezing, and putting the white eel into ice water to form a layer of ice coating;

2. A method for preparing a frozen rice field eel food as claimed in claim 1, wherein the rice field eel is arranged on the conveyor in a single layer, the surface to be roasted is upward, and the roasting is completed by the conveyor through the oven cavity at a predetermined speed without pause, wherein the direction of the roasting flame is from top to bottom, and the predetermined speed is 1 ~ 5min when the temperature of the oven cavity is 120 ~ 180 ℃.

3. A frozen rice field eel food preparation method as claimed in claim 1, wherein the skin surface is perforated uniformly over the surface of the rice field eel skin, the diameter of the perforations being 0.5 ~ 3mm and the depth of the perforations being 3 ~ 8 mm.

4. A method of preparing a frozen rice field eel food as claimed in claim 3, wherein the hole pitch of the punching is 5 ~ 10 mm.

5. A method of producing a frozen rice field eel food as claimed in claim 1, wherein the frozen rice field eel is cut into a sheet, a block or a bar having a size of 3 ~ 53g, and having a diagonal length of 4 ~ 15cm, a width of 2 ~ 8cm and a thickness of 0.6 ~ 2.5.5 cm.

6. A method of preparing a frozen rice field eel food as claimed in claim 1, wherein the rice field eel, after the cooking of the skin, has its ear fins turned from their original slouched to their natural erection, and the ear fins are removed accurately by shearing.

7. A method of preparing a frozen rice field eel as claimed in claim 1, wherein the rapid freezing is carried out by spiral IQF freezing for a period of 30 ~ 40 minutes.

8. A method of preparing a frozen rice field eel food as claimed in claim 1, wherein: the quick freezing is carried out by tunnel type IQF freezing, and the central temperature is reduced to below-18 ℃ within 30 minutes.

9. A method for preparing frozen rice field eel food as claimed in claim 1, wherein the cooking temperature is 85 ~ 90 ℃ and the cooking time is 250 ~ 450 s/sec.

10. A frozen eel food, which is prepared by the method according to any one of claim 1 ~ 8.