CN111011765A - 一种风味即食卤制鱼排鱼尾制品的制备方法 - Google Patents
一种风味即食卤制鱼排鱼尾制品的制备方法 Download PDFInfo
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Abstract
本发明公开了一种风味即食卤制鱼排鱼尾制品的制备方法,属于即食鱼制品生产技术领域,一种风味即食卤制鱼排鱼尾制品的制备方法,包括原材料准备、原材料分割处理、调味腌制处理、烤房烘烤处理、熏制处理、卤制处理、包装灭菌处理、风干处理、装箱处理等步骤。本发明的制备方法制得的即食鱼制品不仅安全卫生、品质稳定、保质期长,而且味道鲜醇、甜咸适口、风味独特、营养丰富。本发明的烘烤工序中,将鱼排和鱼尾分开烘烤,且采用特定的烘烤温度和烘烤时间,高温和低温配合进行烘烤,高温时进行烘干,低温时进行返湿,使得烘烤过程中干湿均匀,有效避免臭鱼现象的发生,且使得进味更加均匀,有效的提高了成品的质量和口感。
Description
技术领域
本发明涉及即食鱼制品生产技术领域,更具体地说,涉及一种风味即食卤制鱼排鱼尾制品的制备方法。
背景技术
鱼肉味道鲜美,不论是食肉还是作汤,都清鲜可口,引人食欲,是人们日常饮食中比较喜爱的食物。鱼类种类繁多,大体上分为海水鱼和淡水鱼两大类。但不论是海水鱼还是淡水鱼,其所含的营养成分大致是相同的,所不同的只不过是各种营养成分的多少而已。鱼肉营养价值极高,经研究发现,儿童经常食用鱼类,其生长发育比较快,智力的发展也比较好,而且经常食用鱼类,人的身体比较健壮,寿命也比较长。而鱼类在加工过程中,产生大量的下脚料,包括鱼头、鱼皮、鱼鳍、鱼尾、鱼骨及其残留鱼肉,其重量约占原料鱼的40%~50%。如果不进行有效处理,不仅会造成环境的污染,而且会浪费大量的资源。如能充分利用这些成分,不仅可提高鱼类加工的附加值,同时可减少环境污染,获得良好的经济效益与社会效益。
鱼骨是鱼体中轴骨、附肢骨和鱼刺的总称,含有丰富的蛋白质、脂肪、矿物质等,占鱼体重的10%-15%。鱼骨能用于制作多种食品及调味料,提取胶原蛋白、软骨素、寡聚肽、蛋白质及骨油,鱼骨还可用于废水处理及制取CMC活性钙。此外鱼骨还可制成休闲食品—鱼排。目前现有鱼排的生产方法主要是将鱼骨前处理后入味,然后油炸或烘干制成,由于采用高温油炸,因此存在很多不足,如经高温油炸后,很多营养成分受到破坏,而烘烤口感较硬。
发明内容
1.要解决的技术问题
针对现有技术中存在的问题,本发明的目的在于提供一种风味即食卤制鱼排鱼尾制品的制备方法,本发明的制备方法制得的即食鱼制品不仅安全卫生、品质稳定、保质期长,而且味道鲜醇、甜咸适口、风味独特、营养丰富。本发明的烘烤工序中,将鱼排和鱼尾分开烘烤,且采用特定的烘烤温度和烘烤时间,高温和低温配合进行烘烤,高温时进行烘干,低温时进行返湿,使得烘烤过程中干湿均匀,有效避免臭鱼现象的发生,且使得进味更加均匀,有效的提高了成品的质量和口感。
2.技术方案
为解决上述问题,本发明采用如下的技术方案。
一种风味即食卤制鱼排鱼尾制品的制备方法,包括以下步骤:
S1、原材料准备:选用新鲜淡水鱼或冷冻并入浓度为2-3%的盐水浸泡解冻的新鲜淡水鱼为原料,备用;
S2、原材料分割处理:对淡水鱼进行清洗、去头、去刺、分割处理,得到鱼尾和鱼排;
S3、调味腌制处理:利用调味液对鱼排和鱼尾进行浸泡去腥、调味、腌制处理;
S4、烤房烘烤处理:将腌制后的鱼尾和鱼排置入烤房中进行分开烘烤处理;
S5、熏制处理:将烘烤处理后的鱼尾和鱼排置于熏炉中进行熏制处理;
S6、卤制处理:将熏制处理后的鱼尾和鱼排置于卤汁中进行卤制处理,卤制结束后沥水并冷却;
S7、包装灭菌处理:利用包装袋对卤制处理后的鱼尾和鱼排进行包装,并进行灭菌;
S8、风干处理:将包装好的包装袋常温下风干;
S9、装箱处理:将风干后的包装袋装箱得即食卤制鱼排鱼尾制品成品。
进一步的,所述S2中,对淡水鱼采用刀具将其外背部硬刺去除,然后沿其鳍后斜直切去头部,再从鱼体的尾部沿其椎骨切入到头部,将两侧鱼体与椎骨分开,去除内脏、腹骨及突出鱼刺,取整个鱼骨分割,洗净沥干,得鱼排和鱼尾。
进一步的,所述S3中,调味液是由以下按质量百分比机的组份经熬制、过滤而成:食盐1-3%、味精0.5-1%、苹果醋2-5%、白醋1-3%、砂糖5-10%、大蒜精油0.5-1%、姜汁1-3%、柠檬汁0.5-0.8%,维生素C 0.3-0.5%、胡椒0.5-2%、花椒1-3%、香茅1-3%、紫草1-3%、砂仁1-3%、豆蔻1-3%、香附1-3%、排草1-3%,余量为水,且各组分的重量百分比之和为100%。
进一步的,所述S3中,所述鱼排和鱼尾的总质量与调味液的重量比为1:1-3。
进一步的,所述S4中,鱼尾烘烤处理的具体过程为:30-34℃下烘烤2h,升温至44-49℃烘烤3h,降温至30-34℃烘烤3h,再升温至44-49℃烘烤2h,接着降温至30-34℃烘烤1h,再升温至44-49℃烘烤2h,最后降温至30-34℃,开风扇风干3h。
进一步的,所述S4中,鱼排烘烤处理的具体过程为:鱼尾烘烤处理的具体过程为:30-34℃下烘烤3h,升温至44-49℃烘烤4h,降温至30-34℃烘烤3h,再升温至44-49℃烘烤2h,接着降温至30-34℃烘烤1h,再升温至44-49℃烘烤3h,最后降温至30-34℃,开风扇风干3h。
进一步的,所述S5中,熏制处理时间为12h。
进一步的,所述S6中,卤制时间为50-70min,卤制温度为100℃。
进一步的,所述S6中,冷却过程为常温下冷却22-26h。
进一步的,所述S7中,具体利用高压蒸煮袋对鱼排和鱼尾进行抽真空包装,包装完成后,将包装好的高压蒸煮袋放入高压蒸煮锅中进行蒸煮消毒,蒸煮温度为110-125℃,蒸煮压力为0.1-0.2MPa,蒸煮消毒时间为15-25min。
3.有益效果
相比于现有技术,本发明的优点在于:
(1)本发明的制备方法,将鱼进行分割得到鱼排和鱼尾,并依次对鱼排进行调味腌制、烘烤、熏制、卤制、包装灭菌、风干等工序,制成即食鱼排鱼尾鱼制品,按照该方法制得的即食鱼制品不仅安全卫生、品质稳定、保质期长,而且味道鲜醇、甜咸适口、风味独特、营养丰富。
(2)本发明的原材料为鱼排和鱼尾,均为鱼产品的下脚料,合理的利用了鱼产品下脚料,提高鱼类加工品的经济效益,为鱼类资源的利用开辟新途径,满足国民经济发展的需要。
(3)本发明的烘烤工序中,将鱼排和鱼尾分开烘烤,且采用特定的烘烤温度和烘烤时间,高温和低温配合进行烘烤,高温时进行烘干,低温时进行返湿,使得烘烤过程中干湿均匀,有效避免臭鱼现象的发生,且使得进味更加均匀,有效的提高了成品的质量和口感。
(4)在本发明中,加入了调味液进行浸泡处理的工序,调味液采用多种组分制得,兼具去腥、腌制、调味等功能。
其中,食盐、味精、苹果醋、白醋、砂糖能有效提高鱼制品的新鲜味道,同时赋予其红艳色泽;大蒜精油,具有抑菌、杀菌、杀病毒作用,同时还起到抗氧化的作用,能有效防止鱼制品存储期间颜色变黄,有效延长鱼制品保质期;姜汁能有效去除鱼制品的腥味;柠檬汁含有多种营养成分,能够去除鱼的腥味,使鱼制品食品的外观色泽更加鲜艳,并且增加鱼制品食品的风味;维生素C是一种水溶性维生素,其对鱼制品能够起到良好的抗氧化作用;胡椒、花椒、香茅、紫草、砂仁等天然香辛料在对鱼制品去除异腥味的同时使获得的鱼制品具有咸、麻、辛、辣、酸、甜各种味道,风味独特。
(5)直接高温杀菌会对鱼排质构有明显破坏作用,鱼排溃脱,汁液流失,而本发明杀菌前先进行烘烤处理、有效脱水,杀菌过程中对包装好的包装袋进行高温蒸煮杀菌,有利于减少高温杀菌对鱼排质构的破坏。
(6)本发明的制作方法工艺先进,工序合理严格,操作性强,生产效率高,适合进行大规模工业化生产。
附图说明
图1为本发明的制备方法流程图。
具体实施方式
下面将结合本发明实施例中的附图;对本发明实施例中的技术方案进行清楚、完整地描述;显然;所描述的实施例仅仅是本发明一部分实施例;而不是全部的实施例,基于本发明中的实施例;本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例;都属于本发明保护的范围。
实施例1:
请参阅图1,一种风味即食卤制鱼排鱼尾制品的制备方法,包括以下步骤:
S1、原材料准备:选用新鲜淡水鱼或冷冻并入浓度为2%的盐水浸泡解冻的新鲜淡水鱼为原料,备用;
S2、原材料分割处理:对淡水鱼进行清洗、去头、去刺、分割处理,得到鱼尾和鱼排;
具体过程为:对淡水鱼采用刀具将其外背部硬刺去除,然后沿其鳍后斜直切去头部,再从鱼体的尾部沿其椎骨切入到头部,将两侧鱼体与椎骨分开,去除内脏、腹骨及突出鱼刺,取整个鱼骨分割,洗净沥干,得鱼排和鱼尾。
S3、调味腌制处理:利用调味液对鱼排和鱼尾进行浸泡去腥、调味、腌制处理;
调味液是由以下按质量百分比机的组份经熬制、过滤而成:食盐1%、味精0.5%、苹果醋2%、白醋1%、砂糖5%、大蒜精油0.5%、姜汁1%、柠檬汁0.5%,维生素C 0.3%、胡椒0.5%、花椒1%、香茅1%、紫草1%、砂仁1%、豆蔻1%、香附1%、排草1%,余量为水,且各组分的重量百分比之和为100%;鱼排和鱼尾的总质量与调味液的重量比为1:1。
S4、烤房烘烤处理:将腌制后的鱼尾和鱼排置入烤房中进行分开烘烤处理;
鱼尾烘烤处理的具体过程为:30℃下烘烤2h,升温至44℃烘烤3h,降温至30℃烘烤3h,再升温至44℃烘烤2h,接着降温至30℃烘烤1h,再升温至44℃烘烤2h,最后降温至30℃,开风扇风干3h。
鱼排烘烤处理的具体过程为:鱼尾烘烤处理的具体过程为:30℃下烘烤3h,升温至44℃烘烤4h,降温至30℃烘烤3h,再升温至44℃烘烤2h,接着降温至30℃烘烤1h,再升温至44℃烘烤3h,最后降温至30℃,开风扇风干3h。
S5、熏制处理:将烘烤处理后的鱼尾和鱼排置于熏炉中进行熏制处理,熏制处理时间为12h。
S6、卤制处理:将熏制处理后的鱼尾和鱼排置于卤汁中进行卤制处理,卤制结束后沥水并冷却,卤制时间为50min,卤制温度为100℃,冷却过程为常温下冷却22h。
S7、包装灭菌处理:利用高压蒸煮袋对鱼排和鱼尾进行抽真空包装,包装完成后,将包装好的高压蒸煮袋放入高压蒸煮锅中进行蒸煮消毒,蒸煮温度为110℃,蒸煮压力为0.1MPa,蒸煮消毒时间为15min。
S8、风干处理:将包装好的包装袋常温下风干;
S9、装箱处理:将风干后的包装袋装箱得即食卤制鱼排鱼尾制品成品。
实施例2:
请参阅图1,一种风味即食卤制鱼排鱼尾制品的制备方法,包括以下步骤:
S1、原材料准备:选用新鲜淡水鱼或冷冻并入浓度为2.5%的盐水浸泡解冻的新鲜淡水鱼为原料,备用;
S2、原材料分割处理:对淡水鱼进行清洗、去头、去刺、分割处理,得到鱼尾和鱼排;
具体过程为:对淡水鱼采用刀具将其外背部硬刺去除,然后沿其鳍后斜直切去头部,再从鱼体的尾部沿其椎骨切入到头部,将两侧鱼体与椎骨分开,去除内脏、腹骨及突出鱼刺,取整个鱼骨分割,洗净沥干,得鱼排和鱼尾。
S3、调味腌制处理:利用调味液对鱼排和鱼尾进行浸泡去腥、调味、腌制处理;
调味液是由以下按质量百分比机的组份经熬制、过滤而成:食盐2%、味精0.8%、苹果醋4%、白醋2%、砂糖8%、大蒜精油0.8%、姜汁23%、柠檬汁0.7%,维生素C 0.4%、胡椒1%、花椒2%、香茅2%、紫草2%、砂仁2%、豆蔻2%、香附2%、排草2%,余量为水,且各组分的重量百分比之和为100%;鱼排和鱼尾的总质量与调味液的重量比为1:2。
S4、烤房烘烤处理:将腌制后的鱼尾和鱼排置入烤房中进行分开烘烤处理;
鱼尾烘烤处理的具体过程为:32℃下烘烤2h,升温至47℃烘烤3h,降温至32℃烘烤3h,再升温至47℃烘烤2h,接着降温至32℃烘烤1h,再升温至47℃烘烤2h,最后降温至32℃,开风扇风干3h。
鱼排烘烤处理的具体过程为:鱼尾烘烤处理的具体过程为:32℃下烘烤3h,升温至47℃烘烤4h,降温至32℃烘烤3h,再升温至47℃烘烤2h,接着降温至32℃烘烤1h,再升温至47℃烘烤3h,最后降温至32℃,开风扇风干3h。
S5、熏制处理:将烘烤处理后的鱼尾和鱼排置于熏炉中进行熏制处理,熏制处理时间为12h。
S6、卤制处理:将熏制处理后的鱼尾和鱼排置于卤汁中进行卤制处理,卤制结束后沥水并冷却,卤制时间为60min,卤制温度为100℃,冷却过程为常温下冷却24h。
S7、包装灭菌处理:利用高压蒸煮袋对鱼排和鱼尾进行抽真空包装,包装完成后,将包装好的高压蒸煮袋放入高压蒸煮锅中进行蒸煮消毒,蒸煮温度为120℃,蒸煮压力为0.15MPa,蒸煮消毒时间为20min。
S8、风干处理:将包装好的包装袋常温下风干;
S9、装箱处理:将风干后的包装袋装箱得即食卤制鱼排鱼尾制品成品。
实施例3:
请参阅图1,一种风味即食卤制鱼排鱼尾制品的制备方法,包括以下步骤:
S1、原材料准备:选用新鲜淡水鱼或冷冻并入浓度为3%的盐水浸泡解冻的新鲜淡水鱼为原料,备用;
S2、原材料分割处理:对淡水鱼进行清洗、去头、去刺、分割处理,得到鱼尾和鱼排;
具体过程为:对淡水鱼采用刀具将其外背部硬刺去除,然后沿其鳍后斜直切去头部,再从鱼体的尾部沿其椎骨切入到头部,将两侧鱼体与椎骨分开,去除内脏、腹骨及突出鱼刺,取整个鱼骨分割,洗净沥干,得鱼排和鱼尾。
S3、调味腌制处理:利用调味液对鱼排和鱼尾进行浸泡去腥、调味、腌制处理;
调味液是由以下按质量百分比机的组份经熬制、过滤而成:食盐3%、味精1%、苹果醋5%、白醋3%、砂糖10%、大蒜精油1%、姜汁3%、柠檬汁0.8%,维生素C 0.5%、胡椒2%、花椒3%、香茅3%、紫草3%、砂仁3%、豆蔻3%、香附3%、排草3%,余量为水,且各组分的重量百分比之和为100%;鱼排和鱼尾的总质量与调味液的重量比为1:3。
S4、烤房烘烤处理:将腌制后的鱼尾和鱼排置入烤房中进行分开烘烤处理;
鱼尾烘烤处理的具体过程为:34℃下烘烤2h,升温至49℃烘烤3h,降温至34℃烘烤3h,再升温至49℃烘烤2h,接着降温至34℃烘烤1h,再升温至49℃烘烤2h,最后降温至34℃,开风扇风干3h。
鱼排烘烤处理的具体过程为:鱼尾烘烤处理的具体过程为:34℃下烘烤3h,升温至49℃烘烤4h,降温至34℃烘烤3h,再升温至49℃烘烤2h,接着降温至34℃烘烤1h,再升温至49℃烘烤3h,最后降温至34℃,开风扇风干3h。
S5、熏制处理:将烘烤处理后的鱼尾和鱼排置于熏炉中进行熏制处理,熏制处理时间为12h。
S6、卤制处理:将熏制处理后的鱼尾和鱼排置于卤汁中进行卤制处理,卤制结束后沥水并冷却,卤制时间为70min,卤制温度为100℃,冷却过程为常温下冷却26h。
S7、包装灭菌处理:利用高压蒸煮袋对鱼排和鱼尾进行抽真空包装,包装完成后,将包装好的高压蒸煮袋放入高压蒸煮锅中进行蒸煮消毒,蒸煮温度为125℃,蒸煮压力为0.2MPa,蒸煮消毒时间为25min。
S8、风干处理:将包装好的包装袋常温下风干;
S9、装箱处理:将风干后的包装袋装箱得即食卤制鱼排鱼尾制品成品。
以上所述;仅为本发明较佳的具体实施方式;但本发明的保护范围并不局限于此;任何熟悉本技术领域的技术人员在本发明揭露的技术范围内;根据本发明的技术方案及其改进构思加以等同替换或改变;都应涵盖在本发明的保护范围内。
Claims (10)
1.种风味即食卤制鱼排鱼尾制品的制备方法,其特征在于:包括以下步骤:
S1、原材料准备:选用新鲜淡水鱼或冷冻并入浓度为2-3%的盐水浸泡解冻的新鲜淡水鱼为原料,备用;
S2、原材料分割处理:对淡水鱼进行清洗、去头、去刺、分割处理,得到鱼尾和鱼排;
S3、调味腌制处理:利用调味液对鱼排和鱼尾进行浸泡去腥、调味、腌制处理;
S4、烤房烘烤处理:将腌制后的鱼尾和鱼排置入烤房中进行分开烘烤处理;
S5、熏制处理:将烘烤处理后的鱼尾和鱼排置于熏炉中进行熏制处理;
S6、卤制处理:将熏制处理后的鱼尾和鱼排置于卤汁中进行卤制处理,卤制结束后沥水并冷却;
S7、包装灭菌处理:利用包装袋对卤制处理后的鱼尾和鱼排进行包装,并进行灭菌;
S8、风干处理:将包装好的包装袋常温下风干;
S9、装箱处理:将风干后的包装袋装箱得即食卤制鱼排鱼尾制品成品。
2.根据权利要求1所述的一种风味即食卤制鱼排鱼尾制品的制备方法,其特征在于:所述S2中,对淡水鱼采用刀具将其外背部硬刺去除,然后沿其鳍后斜直切去头部,再从鱼体的尾部沿其椎骨切入到头部,将两侧鱼体与椎骨分开,去除内脏、腹骨及突出鱼刺,取整个鱼骨分割,洗净沥干,得鱼排和鱼尾。
3.根据权利要求1所述的一种风味即食卤制鱼排鱼尾制品的制备方法,其特征在于:所述S3中,调味液是由以下按质量百分比机的组份经熬制、过滤而成:食盐1-3%、味精0.5-1%、苹果醋2-5%、白醋1-3%、砂糖5-10%、大蒜精油0.5-1%、姜汁1-3%、柠檬汁0.5-0.8%,维生素C 0.3-0.5%、胡椒0.5-2%、花椒1-3%、香茅1-3%、紫草1-3%、八角1-3%、桂皮1-3%、砂仁1-3%、豆蔻1-3%、香附1-3%、排草1-3%,余量为水,且各组分的重量百分比之和为100%。
4.根据权利要求1所述的一种风味即食卤制鱼排鱼尾制品的制备方法,其特征在于:所述S3中,所述鱼排和鱼尾的总质量与调味液的重量比为1:1-3。
5.根据权利要求1所述的一种风味即食卤制鱼排鱼尾制品的制备方法,其特征在于:所述S4中,鱼尾烘烤处理的具体过程为:30-34℃下烘烤2h,升温至44-49℃烘烤3h,降温至30-34℃烘烤3h,再升温至44-49℃烘烤2h,接着降温至30-34℃烘烤1h,再升温至44-49℃烘烤2h,最后降温至30-34℃,开风扇风干3h。
6.根据权利要求1所述的一种风味即食卤制鱼排鱼尾制品的制备方法,其特征在于:所述S4中,鱼排烘烤处理的具体过程为:鱼尾烘烤处理的具体过程为:30-34℃下烘烤3h,升温至44-49℃烘烤4h,降温至30-34℃烘烤3h,再升温至44-49℃烘烤2h,接着降温至30-34℃烘烤1h,再升温至44-49℃烘烤3h,最后降温至30-34℃,开风扇风干3h。
7.根据权利要求1所述的一种风味即食卤制鱼排鱼尾制品的制备方法,其特征在于:所述S5中,熏制处理时间为12h。
8.根据权利要求1所述的一种风味即食卤制鱼排鱼尾制品的制备方法,其特征在于:所述S6中,卤制时间为50-70min,卤制温度为100℃。
9.根据权利要求1所述的一种风味即食卤制鱼排鱼尾制品的制备方法,其特征在于:所述S6中,冷却过程为常温下冷却22-26h。
10.根据权利要求1所述的一种风味即食卤制鱼排鱼尾制品的制备方法,其特征在于:所述S7中,具体利用高压蒸煮袋对鱼排和鱼尾进行抽真空包装,包装完成后,将包装好的高压蒸煮袋放入高压蒸煮锅中进行蒸煮消毒,蒸煮温度为110-125℃,蒸煮压力为0.1-0.2MPa,蒸煮消毒时间为15-25min。
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