CN111528418A - Processing method of instant tilapia skin - Google Patents
Processing method of instant tilapia skin Download PDFInfo
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- CN111528418A CN111528418A CN202010481641.9A CN202010481641A CN111528418A CN 111528418 A CN111528418 A CN 111528418A CN 202010481641 A CN202010481641 A CN 202010481641A CN 111528418 A CN111528418 A CN 111528418A
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- 241000276707 Tilapia Species 0.000 title claims abstract description 208
- 238000003672 processing method Methods 0.000 title claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 59
- 239000002131 composite material Substances 0.000 claims abstract description 37
- 230000001954 sterilising effect Effects 0.000 claims abstract description 37
- 238000005303 weighing Methods 0.000 claims abstract description 30
- 238000001035 drying Methods 0.000 claims abstract description 29
- 238000007789 sealing Methods 0.000 claims abstract description 29
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 24
- 238000002791 soaking Methods 0.000 claims abstract description 24
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 claims abstract description 18
- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 16
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 16
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 16
- 239000010452 phosphate Substances 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 15
- 238000005554 pickling Methods 0.000 claims abstract description 15
- 229910000160 potassium phosphate Inorganic materials 0.000 claims abstract description 9
- 235000011009 potassium phosphates Nutrition 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 238000005520 cutting process Methods 0.000 claims abstract description 8
- 238000011033 desalting Methods 0.000 claims abstract description 8
- 239000005457 ice water Substances 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 29
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 28
- 241000251468 Actinopterygii Species 0.000 claims description 20
- 239000000243 solution Substances 0.000 claims description 17
- 238000011049 filling Methods 0.000 claims description 14
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- 238000004806 packaging method and process Methods 0.000 claims description 14
- 238000009928 pasteurization Methods 0.000 claims description 14
- 238000005507 spraying Methods 0.000 claims description 14
- 239000007864 aqueous solution Substances 0.000 claims description 9
- 238000005485 electric heating Methods 0.000 claims description 8
- 238000007664 blowing Methods 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 239000003755 preservative agent Substances 0.000 claims description 7
- 230000002335 preservative effect Effects 0.000 claims description 7
- 230000009467 reduction Effects 0.000 claims description 7
- 239000002352 surface water Substances 0.000 claims description 7
- 238000009461 vacuum packaging Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 5
- 238000005516 engineering process Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000003247 decreasing effect Effects 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract 1
- 238000012545 processing Methods 0.000 description 8
- 238000002360 preparation method Methods 0.000 description 6
- 235000021190 leftovers Nutrition 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000012827 research and development Methods 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 235000019733 Fish meal Nutrition 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- 241000276701 Oreochromis mossambicus Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000004467 fishmeal Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
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- 235000012054 meals Nutrition 0.000 description 1
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- 230000001590 oxidative effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- 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
The invention relates to the technology of drinks and foods, in particular to a processing method of instant tilapia skin. The processing method comprises the following steps: cleaning tilapia skin, draining, cutting, weighing, soaking in a composite phosphate water solution for 3h, and pickling; soaking tilapia skin in water, and desalting until the salt content is 5-10%; drying and dehydrating the desalted tilapia skin until the water content is 45-60%; sterilizing dried tilapia skin, then scalding and boiling for 60s, fishing out, putting into sterile ice water, soaking for 20min, taking out, and draining; weighing the drained tilapia skin, and simultaneously adding a potassium phosphate solution with the mass concentration of 10g/L to prepare a tilapia skin bag; preparing a mixed material bag according to a seasoning formula, putting the tilapia skin bag and the mixed material bag into an outer package, and sealing to obtain the instant tilapia skin. The instant tilapia skin prepared by the processing method is convenient and easy to obtain, and the amount of seasonings can be increased or decreased according to individual taste.
Description
Technical Field
The invention relates to the technology of drinks and foods, in particular to a processing method of instant tilapia skin.
Background
The tilapia yield in China is the first in the world, and the tilapia yield in Guangdong province accounts for half of the whole country. Tilapia mossambica is more and more popular with consumers due to excellent quality, delicious meat and less bony spur. A large amount of processing leftovers, namely tilapia skin, fishbone, fish head, viscera and the like, are generated in the processing process of tilapia, and at present, the processing leftovers are mainly used for processing into feed fish meal or processing the fish head and the fishbone into fishbone meal and the like, but the tilapia skin is less utilized. With the development of economy in China and the improvement of the living standard of people, leisure food becomes one of the hot spots of market sale at present. The preferred idea of the comprehensive utilization of tilapia is to process leftovers after fillet processing into leisure food, which is the research and development direction with the most market prospect and economic benefit prospect.
Tilapia is commercially available in a size of about 0.50-0.55kg per tail. Wherein the fish fillets account for 5 to 6 percent of the weight of the whole fish, the tilapia skin contains 68.5 percent of water, 27.5 percent of protein, 3.6 percent of fat and 0.2 percent of ash, and contains a large amount of collagen. The amino acids in the tilapia skin are mainly glycine, leucine and the like, so the tilapia has the characteristics of high nutritional value and low cost.
The key point of the research and development market prospect is that the processing technology can be processed into a product popular with people in terms of color, fragrance and taste.
Disclosure of Invention
The invention aims to provide a processing method of instant tilapia skin aiming at the defects of the prior art. So as to furthest reserve the original color and nutrition of the fish skin, improve the taste and preservation performance, and ensure that the processing technology is simple and environment-friendly.
The invention relates to a preparation method of instant tilapia skin, which is characterized by comprising the following process steps:
step one, cleaning bloodiness on the surface of tilapia skin with clear water, and draining the surface water;
step two, cutting the cleaned tilapia skin into small sections with the width of 2cm and the length of 5cm, and weighing the tilapia skin;
step three, after weighing, putting tilapia skin into the water solution of the composite phosphate, soaking for 3 hours, then putting the tilapia skin into a plastic lunch box, covering a preservative film and sealing a lunch box cover, putting the lunch box into a refrigerator, and setting the temperature to be 10 ℃ for pickling; turning the pickled tilapia skin once every 12 hours, and pickling for 1-5 days to obtain pickled tilapia skin;
soaking tilapia skin in a plastic bucket, desalting until the salt content is 5-10%, and preparing desalted tilapia skin;
step five, drying and dehydrating the desalted tilapia skin; installing an iron support in an electric heating air blast drying box, binding the fish tail by a string, hanging the fish tail upside down on the iron support, drying to obtain dried tilapia skin, and drying until the water content is 45-60%;
step six, putting the dried tilapia skin into a heat-resistant cooking bag, packaging by using a vacuum packaging machine, and sterilizing by using a water spraying type high-temperature back-pressure sterilization pot to obtain the sterilized tilapia skin;
seventhly, adding water into the pot to boil, cooling the water to 90 ℃, keeping the temperature constant, putting the sterilized tilapia skin into the pot to be boiled, and fishing out the tilapia skin after 60 seconds to obtain the boiled tilapia skin;
step eight, putting the cooked tilapia skin into sterile ice water, soaking for 20min, taking out, and draining;
weighing the drained tilapia skin in a sterile operation room, filling 100g of the tilapia skin into composite thin bags according to each bag, simultaneously adding 10g/L of potassium phosphate aqueous solution, and carrying out vacuum sealing and packaging to obtain tilapia skin bags;
step ten, mixing and weighing various seasonings according to a seasoning formula, filling the seasonings into composite film bags, sealing the bags in vacuum with each bag being 25g, and then performing pasteurization to obtain a mixture;
eleven, putting the tilapia skin bag and the mixed material bag into an outer package, and sealing to obtain instant tilapia skin; storing the product at 5 deg.C.
Wherein the mass concentration of the water solution of the composite phosphate in the third step is 0.8 g/L.
Wherein the temperature set in the electrothermal blowing dry box in the fifth step is 55 +/-2 ℃ and the wind speed is 0.15 +/-0.05 m/s.
Wherein the arrangement of the water spraying type high-temperature back pressure sterilization pot in the sixth step comprises the following steps: the sterilization temperature is increased to 130 ℃ within 5min, then the temperature is kept constant for 8min, and finally the temperature is reduced to 40 ℃ within 5 min; the counter pressure is started to be introduced at 85 ℃, and is kept stable in the temperature reduction stage when the counter pressure is 1.55bar at 130 ℃.
Wherein, when the tilapia skin is bagged in the step nine, the seal of the composite film bag can not have the tilapia skin, and the vacuum degree is between-0.065 and-0.07 Mpa.
Wherein the temperature of pasteurization in the step ten is 85 ℃, and the sterilization time is 30 min.
Compared with the prior art, the instant tilapia skin produced by the invention has a fishy smell removing effect by adopting the aqueous solution of the composite phosphate, can increase the flavor of the instant tilapia skin and can reduce the oxidation of grease in the skin; the addition of a proper amount of potassium phosphate solution reduces the oxidative rancidity of fish skin fat at high temperature, and is beneficial to prolonging the shelf life of the product; the instant tilapia skin prepared by the process is convenient and easy to obtain, and the amount of seasonings can be increased or decreased according to personal taste.
Detailed Description
The processing method of the instant tilapia skin of the invention is further explained by the following specific examples.
Example 1
The preparation method of the instant tilapia skin in the embodiment comprises the following steps:
step one, cleaning bloodiness on the surface of tilapia skin with clear water, and draining the surface water;
step two, cutting the cleaned tilapia skin into small sections with the width of 2cm and the length of 5cm, and weighing the tilapia skin;
step three, after weighing, putting tilapia skin into the water solution of the composite phosphate, soaking for 3 hours, then putting the tilapia skin into a plastic lunch box, covering a preservative film and sealing a lunch box cover, putting the lunch box into a refrigerator, and setting the temperature to be 10 ℃ for pickling; turning the pickled tilapia skin once every 12 hours, and pickling for 1-5 days to obtain pickled tilapia skin;
step four, soaking tilapia fishskin in a plastic bucket, desalting until the salt content is 5%, and preparing desalted tilapia fishskin;
step five, drying and dehydrating the desalted tilapia skin; installing an iron bracket in an electric heating air blast drying box, binding the fish tail by a string, hanging the fish tail upside down on the iron bracket and drying to obtain dried tilapia skin, and drying until the water content is 45%;
step six, putting the dried tilapia skin into a heat-resistant cooking bag, packaging by using a vacuum packaging machine, and sterilizing by using a water spraying type high-temperature back-pressure sterilization pot to obtain the sterilized tilapia skin;
seventhly, adding water into the pot to boil, cooling the water to 90 ℃, keeping the temperature constant, putting the sterilized tilapia skin into the pot to be boiled, and fishing out the tilapia skin after 60 seconds to obtain the boiled tilapia skin;
step eight, putting the cooked tilapia skin into sterile ice water, soaking for 20min, taking out, and draining;
weighing the drained tilapia skin in a sterile operation room, filling 100g of the tilapia skin into composite thin bags according to each bag, simultaneously adding 10g/L of potassium phosphate aqueous solution, and carrying out vacuum sealing and packaging to obtain tilapia skin bags;
step ten, mixing and weighing various seasonings according to a seasoning formula, filling the seasonings into composite film bags, sealing the bags in vacuum with each bag being 25g, and then performing pasteurization to obtain a mixed material bag;
eleven, putting the tilapia skin bag and the mixed material bag into an outer package, and sealing to obtain instant tilapia skin; storing the product at 5 deg.C.
Wherein the mass concentration of the water solution of the composite phosphate in the third step is 0.8 g/L.
Wherein the temperature set in the electrothermal blowing dry box in the fifth step is 55 +/-2 ℃ and the wind speed is 0.15 +/-0.05 m/s.
Wherein the arrangement of the water spraying type high-temperature back pressure sterilization pot in the sixth step comprises the following steps: the sterilization temperature is increased to 130 ℃ within 5min, then the temperature is kept constant for 8min, and finally the temperature is reduced to 40 ℃ within 5 min; the counter pressure is started to be introduced at 85 ℃, and is kept stable in the temperature reduction stage when the counter pressure is 1.55bar at 130 ℃.
Wherein, when the tilapia skin is bagged in the step nine, the seal of the composite film bag can not have the tilapia skin, and the vacuum degree is between-0.065 and-0.07 Mpa.
Wherein the temperature of pasteurization in the step ten is 85 ℃, and the sterilization time is 30 min.
Example 2
The preparation method of the instant tilapia skin in the embodiment comprises the following steps:
step one, cleaning bloodiness on the surface of tilapia skin with clear water, and draining the surface water;
step two, cutting the cleaned tilapia skin into small sections with the width of 2cm and the length of 5cm, and weighing the tilapia skin;
step three, after weighing, putting tilapia skin into the water solution of the composite phosphate, soaking for 3 hours, then putting the tilapia skin into a plastic lunch box, covering a preservative film and sealing a lunch box cover, putting the lunch box into a refrigerator, and setting the temperature to be 10 ℃ for pickling; turning the pickled tilapia skin once every 12 hours, and pickling for 1-5 days to obtain pickled tilapia skin;
step four, soaking tilapia fishskin in a plastic bucket, desalting until the salt content is 10%, and preparing desalted tilapia fishskin;
step five, drying and dehydrating the desalted tilapia skin; installing an iron bracket in an electric heating air blast drying box, binding the fish tail by a string, hanging the fish tail upside down on the iron bracket and drying to obtain dried tilapia skin, and drying until the water content is 60%;
step six, putting the dried tilapia skin into a heat-resistant cooking bag, packaging by using a vacuum packaging machine, and sterilizing by using a water spraying type high-temperature back-pressure sterilization pot to obtain the sterilized tilapia skin;
seventhly, adding water into the pot to boil, cooling the water to 90 ℃, keeping the temperature constant, putting the sterilized tilapia skin into the pot to be boiled, and fishing out the tilapia skin after 60 seconds to obtain the boiled tilapia skin;
step eight, putting the cooked tilapia skin into sterile ice water, soaking for 20min, taking out, and draining;
weighing the drained tilapia skin in a sterile operation room, filling 100g of the tilapia skin into composite thin bags according to each bag, simultaneously adding 10g/L of potassium phosphate aqueous solution, and carrying out vacuum sealing and packaging to obtain tilapia skin bags;
step ten, mixing and weighing various seasonings according to a seasoning formula, filling the seasonings into composite film bags, sealing the bags in vacuum with each bag being 25g, and then performing pasteurization to obtain a mixed material bag;
eleven, putting the tilapia skin bag and the mixed material bag into an outer package, and sealing to obtain instant tilapia skin; storing the product at 5 deg.C.
Wherein the mass concentration of the water solution of the composite phosphate in the third step is 0.8 g/L.
Wherein the temperature set in the electrothermal blowing dry box in the fifth step is 55 +/-2 ℃ and the wind speed is 0.15 +/-0.05 m/s.
Wherein the arrangement of the water spraying type high-temperature back pressure sterilization pot in the sixth step comprises the following steps: the sterilization temperature is increased to 130 ℃ within 5min, then the temperature is kept constant for 8min, and finally the temperature is reduced to 40 ℃ within 5 min; the counter pressure is started to be introduced at 85 ℃, and is kept stable in the temperature reduction stage when the counter pressure is 1.55bar at 130 ℃.
Wherein, when the tilapia skin is bagged in the step nine, the seal of the composite film bag can not have the tilapia skin, and the vacuum degree is between-0.065 and-0.07 Mpa.
Wherein the temperature of pasteurization in the step ten is 85 ℃, and the sterilization time is 30 min.
Example 3
The preparation method of the instant tilapia skin in the embodiment comprises the following steps:
step one, cleaning bloodiness on the surface of tilapia skin with clear water, and draining the surface water;
step two, cutting the cleaned tilapia skin into small sections with the width of 2cm and the length of 5cm, and weighing the tilapia skin;
step three, after weighing, putting tilapia skin into the water solution of the composite phosphate, soaking for 3 hours, then putting the tilapia skin into a plastic lunch box, covering a preservative film and sealing a lunch box cover, putting the lunch box into a refrigerator, and setting the temperature to be 10 ℃ for pickling; turning the pickled tilapia skin once every 12 hours, and pickling for 1-5 days to obtain pickled tilapia skin;
step four, soaking tilapia fishskin in a plastic bucket, desalting until the salt content is 8%, and preparing desalted tilapia fishskin;
step five, drying and dehydrating the desalted tilapia skin; installing an iron bracket in an electric heating air blast drying box, binding the fish tail by a string, hanging the fish tail upside down on the iron bracket and drying to obtain dried tilapia skin, and drying until the water content is 50%;
step six, putting the dried tilapia skin into a heat-resistant cooking bag, packaging by using a vacuum packaging machine, and sterilizing by using a water spraying type high-temperature back-pressure sterilization pot to obtain the sterilized tilapia skin;
seventhly, adding water into the pot to boil, cooling the water to 90 ℃, keeping the temperature constant, putting the sterilized tilapia skin into the pot to be boiled, and fishing out the tilapia skin after 60 seconds to obtain the boiled tilapia skin;
step eight, putting the cooked tilapia skin into sterile ice water, soaking for 20min, taking out, and draining;
weighing the drained tilapia skin in a sterile operation room, filling 100g of the tilapia skin into composite thin bags according to each bag, simultaneously adding 10g/L of potassium phosphate aqueous solution, and carrying out vacuum sealing and packaging to obtain tilapia skin bags;
step ten, mixing and weighing various seasonings according to a seasoning formula, filling the seasonings into composite film bags, sealing the bags in vacuum with each bag being 25g, and then performing pasteurization to obtain a mixed material bag;
eleven, putting the tilapia skin bag and the mixed material bag into an outer package, and sealing to obtain instant tilapia skin; storing the product at 5 deg.C.
Wherein the mass concentration of the water solution of the composite phosphate in the third step is 0.8 g/L.
Wherein the temperature set in the electrothermal blowing dry box in the fifth step is 55 +/-2 ℃ and the wind speed is 0.15 +/-0.05 m/s.
Wherein the arrangement of the water spraying type high-temperature back pressure sterilization pot in the sixth step comprises the following steps: the sterilization temperature is increased to 130 ℃ within 5min, then the temperature is kept constant for 8min, and finally the temperature is reduced to 40 ℃ within 5 min; the counter pressure is started to be introduced at 85 ℃, and is kept stable in the temperature reduction stage when the counter pressure is 1.55bar at 130 ℃.
Wherein, when the tilapia skin is bagged in the step nine, the seal of the composite film bag can not have the tilapia skin, and the vacuum degree is between-0.065 and-0.07 Mpa.
Wherein the temperature of pasteurization in the step ten is 85 ℃, and the sterilization time is 30 min.
Example 4
The preparation method of the instant tilapia skin in the embodiment comprises the following steps:
step one, cleaning bloodiness on the surface of tilapia skin with clear water, and draining the surface water;
step two, cutting the cleaned tilapia skin into small sections with the width of 2cm and the length of 5cm, and weighing the tilapia skin:
step three, after weighing, putting tilapia skin into the water solution of the composite phosphate, soaking for 3 hours, then putting the tilapia skin into a plastic lunch box, covering a preservative film and sealing a lunch box cover, putting the lunch box into a refrigerator, and setting the temperature to be 10 ℃ for pickling; turning the pickled tilapia skin once every 12 hours, and pickling for 1-5 days to obtain pickled tilapia skin;
step four, soaking tilapia fishskin in a plastic bucket, desalting until the salt content is 7%, and preparing desalted tilapia fishskin;
step five, drying and dehydrating the desalted tilapia skin; installing an iron bracket in an electric heating air blast drying box, binding the fish tail by a string, hanging the fish tail upside down on the iron bracket and drying to obtain dried tilapia skin, and drying until the water content is 45%;
step six, putting the dried tilapia skin into a heat-resistant cooking bag, packaging by using a vacuum packaging machine, and sterilizing by using a water spraying type high-temperature back-pressure sterilization pot to obtain the sterilized tilapia skin;
seventhly, adding water into the pot to boil, cooling the water to 90 ℃, keeping the temperature constant, putting the sterilized tilapia skin into the pot to be boiled, and fishing out the tilapia skin after 60 seconds to obtain the boiled tilapia skin;
step eight, putting the cooked tilapia skin into sterile ice water, soaking for 20min, taking out, and draining;
weighing the drained tilapia skin in a sterile operation room, filling 100g of the tilapia skin into composite thin bags according to each bag, simultaneously adding 10g/L of potassium phosphate aqueous solution, and carrying out vacuum sealing and packaging to obtain tilapia skin bags;
step ten, mixing and weighing various seasonings according to a seasoning formula, filling the seasonings into composite film bags, sealing the bags in vacuum with each bag being 25g, and then performing pasteurization to obtain a mixed material bag;
eleven, putting the tilapia skin bag and the mixed material bag into an outer package, and sealing to obtain instant tilapia skin; storing the product at 5 deg.C.
Wherein the mass concentration of the water solution of the composite phosphate in the third step is 0.8 g/L.
Wherein the temperature set in the electrothermal blowing dry box in the fifth step is 55 +/-2 ℃ and the wind speed is 0.15 +/-0.05 m/s.
Wherein the arrangement of the water spraying type high-temperature back pressure sterilization pot in the sixth step comprises the following steps: the sterilization temperature is increased to 130 ℃ within 5min, then the temperature is kept constant for 8min, and finally the temperature is reduced to 40 ℃ within 5 min; the counter pressure is started to be introduced at 85 ℃, and is kept stable in the temperature reduction stage when the counter pressure is 1.55bar at 130 ℃.
Wherein, when the tilapia skin is bagged in the step nine, the seal of the composite film bag can not have the tilapia skin, and the vacuum degree is between-0.065 and-0.07 Mpa.
Wherein the temperature of pasteurization in the step ten is 85 ℃, and the sterilization time is 30 min.
Example 5
The preparation method of the instant tilapia skin in the embodiment comprises the following steps:
step one, cleaning bloodiness on the surface of tilapia skin with clear water, and draining the surface water;
step two, cutting the cleaned tilapia skin into small sections with the width of 2cm and the length of 5cm, and weighing the tilapia skin;
step three, after weighing, putting tilapia skin into the water solution of the composite phosphate, soaking for 3 hours, then putting the tilapia skin into a plastic lunch box, covering a preservative film and sealing a lunch box cover, putting the lunch box into a refrigerator, and setting the temperature to be 10 ℃ for pickling; turning the pickled tilapia skin once every 12 hours, and pickling for 1-5 days to obtain pickled tilapia skin;
step four, soaking tilapia fishskin in a plastic bucket, desalting until the salt content is 10%, and preparing desalted tilapia fishskin;
step five, drying and dehydrating the desalted tilapia skin; installing an iron bracket in an electric heating air blast drying box, binding the fish tail by a string, hanging the fish tail upside down on the iron bracket and drying to obtain dried tilapia skin, and drying until the water content is 55%;
step six, putting the dried tilapia skin into a heat-resistant cooking bag, packaging by using a vacuum packaging machine, and sterilizing by using a water spraying type high-temperature back-pressure sterilization pot to obtain the sterilized tilapia skin;
seventhly, adding water into the pot to boil, cooling the water to 90 ℃, keeping the temperature constant, putting the sterilized tilapia skin into the pot to be boiled, and fishing out the tilapia skin after 60 seconds to obtain the boiled tilapia skin;
step eight, putting the cooked tilapia skin into sterile ice water, soaking for 20min, taking out, and draining;
weighing the drained tilapia skin in a sterile operation room, filling 100g of the tilapia skin into composite thin bags according to each bag, simultaneously adding 10g/L of potassium phosphate aqueous solution, and carrying out vacuum sealing and packaging to obtain tilapia skin bags;
step ten, mixing and weighing various seasonings according to a seasoning formula, filling the seasonings into composite film bags, sealing the bags in vacuum with each bag being 25g, and then performing pasteurization to obtain a mixed material bag;
eleven, putting the tilapia skin bag and the mixed material bag into an outer package, and sealing to obtain instant tilapia skin; storing the product at 5 deg.C.
Wherein the mass concentration of the water solution of the composite phosphate in the third step is 0.8 g/L.
Wherein the temperature set in the electrothermal blowing dry box in the fifth step is 55 +/-2 ℃ and the wind speed is 0.15 +/-0.05 m/s.
Wherein the arrangement of the water spraying type high-temperature back pressure sterilization pot in the sixth step comprises the following steps: the sterilization temperature is increased to 130 ℃ within 5min, then the temperature is kept constant for 8min, and finally the temperature is reduced to 40 ℃ within 5 min; the counter pressure is started to be introduced at 85 ℃, and is kept stable in the temperature reduction stage when the counter pressure is 1.55bar at 130 ℃.
Wherein, when the tilapia skin is bagged in the step nine, the seal of the composite film bag can not have the tilapia skin, and the vacuum degree is between-0.065 and-0.07 Mpa.
Wherein the temperature of pasteurization in the step ten is 85 ℃, and the sterilization time is 30 min.
Finally, it should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention, and not for limiting the protection scope of the present invention, although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.
Claims (7)
1. The processing method of the instant tilapia skin is characterized by comprising the following steps:
step one, cleaning bloodiness on the surface of tilapia skin with clear water, and draining the surface water;
step two, cutting the cleaned tilapia skin into small sections with the width of 2cm and the length of 5cm, and weighing the tilapia skin;
step three, after weighing, putting tilapia skin into the water solution of the composite phosphate, soaking for 3 hours, then putting the tilapia skin into a plastic lunch box, covering a preservative film and sealing a lunch box cover, putting the lunch box into a refrigerator, and setting the temperature to be 10 ℃ for pickling; turning the pickled tilapia skin once every 12 hours, and pickling for 1-5 days to obtain pickled tilapia skin;
soaking tilapia skin in a plastic bucket, desalting until the salt content is 5-10%, and preparing desalted tilapia skin;
step five, drying and dehydrating the desalted tilapia skin; installing an iron support in an electric heating air blast drying box, binding the fish tail by a string, hanging the fish tail upside down on the iron support, drying to obtain dried tilapia skin, and drying until the water content is 45-60%;
step six, putting the dried tilapia skin into a heat-resistant cooking bag, packaging by using a vacuum packaging machine, and sterilizing by using a water spraying type high-temperature back-pressure sterilization pot to obtain the sterilized tilapia skin;
seventhly, adding water into the pot to boil, cooling the water to 90 ℃, keeping the temperature constant, putting the sterilized tilapia skin into the pot to be boiled, and fishing out the tilapia skin after 60 seconds to obtain the boiled tilapia skin;
step eight, putting the cooked tilapia skin into sterile ice water, soaking for 20min, taking out, and draining;
weighing the drained tilapia skin in a sterile operation room, filling 100g of the tilapia skin into composite thin bags according to each bag, simultaneously adding 10g/L of potassium phosphate aqueous solution, and carrying out vacuum sealing and packaging to obtain tilapia skin bags;
step ten, mixing and weighing various seasonings according to a seasoning formula, filling the seasonings into composite film bags, sealing the bags in vacuum with each bag being 25g, and then performing pasteurization to obtain a mixed material bag;
and step eleven, putting the tilapia skin bag and the mixed material bag into an outer package, and sealing to obtain the instant tilapia skin.
2. The processing method of the instant tilapia skin according to claim 1, characterized in that the mass concentration of the aqueous solution of the composite phosphate in the third step is 0.8 g/L.
3. The processing method of instant tilapia skin according to claim 1, characterized in that the temperature set in the electric heating blowing dry box in the fifth step is 55 ± 2 ℃ and the wind speed is 0.15 ± 0.05 m/s.
4. The processing method of the instant tilapia skin according to claim 1, wherein the arrangement of the water spraying type high-temperature back pressure sterilization pot in the sixth step comprises: the sterilization temperature is increased to 130 ℃ within 5min, then the temperature is kept constant for 8min, and finally the temperature is reduced to 40 ℃ within 5 min; the counter pressure is started to be introduced at 85 ℃, and is kept stable in the temperature reduction stage when the counter pressure is 1.55bar at 130 ℃.
5. The processing method of the instant tilapia skin according to claim 1, characterized in that when the tilapia skin is bagged in the step nine, the seal of the composite film bag cannot be hydrated, and the vacuum degree is-0.065 to-0.07 Mpa.
6. The processing method of instant tilapia skin according to claim 1, characterized in that the sterilization temperature of the pasteurization in the step ten is 85 ℃ and the sterilization time is 30 min.
7. Instant tilapia skin prepared by the method of any one of claims 1 to 6.
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| CN101869318A (en) * | 2010-06-01 | 2010-10-27 | 广西南宁百洋饲料集团有限公司 | Tilapia water fermentation fish skin processing method |
| CN108157843A (en) * | 2016-12-07 | 2018-06-15 | 广西大学 | A kind of marinated Tilapia mossambica packaging processing method |
| CN111264792A (en) * | 2020-03-17 | 2020-06-12 | 福建师范大学福清分校 | Preparation method of cold-dressed tilapia skin |
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| CN101869318A (en) * | 2010-06-01 | 2010-10-27 | 广西南宁百洋饲料集团有限公司 | Tilapia water fermentation fish skin processing method |
| CN108157843A (en) * | 2016-12-07 | 2018-06-15 | 广西大学 | A kind of marinated Tilapia mossambica packaging processing method |
| CN111264792A (en) * | 2020-03-17 | 2020-06-12 | 福建师范大学福清分校 | Preparation method of cold-dressed tilapia skin |
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Application publication date: 20200814 |