CN111543602A - Novel processing technology of dried salted yellow croakers - Google Patents
Novel processing technology of dried salted yellow croakers Download PDFInfo
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- CN111543602A CN111543602A CN202010538495.9A CN202010538495A CN111543602A CN 111543602 A CN111543602 A CN 111543602A CN 202010538495 A CN202010538495 A CN 202010538495A CN 111543602 A CN111543602 A CN 111543602A
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- salted
- pickling
- yellow croaker
- dried
- temperature
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- 241001596950 Larimichthys crocea Species 0.000 title claims abstract description 91
- 238000005516 engineering process Methods 0.000 title claims abstract description 9
- 238000005554 pickling Methods 0.000 claims abstract description 54
- 238000007605 air drying Methods 0.000 claims abstract description 14
- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
- 238000010521 absorption reaction Methods 0.000 claims abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 12
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 10
- 238000007443 liposuction Methods 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000007791 dehumidification Methods 0.000 claims abstract description 6
- 230000008569 process Effects 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 244000302544 Luffa aegyptiaca Species 0.000 claims description 31
- 235000009814 Luffa aegyptiaca Nutrition 0.000 claims description 31
- 239000007788 liquid Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000007664 blowing Methods 0.000 claims description 9
- 238000003892 spreading Methods 0.000 claims description 8
- 230000007480 spreading Effects 0.000 claims description 8
- 229920000742 Cotton Polymers 0.000 claims description 7
- 210000001015 abdomen Anatomy 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 6
- 235000003956 Luffa Nutrition 0.000 abstract description 5
- 241000219138 Luffa Species 0.000 abstract description 5
- 238000007602 hot air drying Methods 0.000 abstract description 2
- 239000004519 grease Substances 0.000 description 7
- 238000002156 mixing Methods 0.000 description 3
- 238000010586 diagram Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000007373 indentation Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 241000113028 Xenocephalus elongatus Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000005574 cross-species transmission Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
Images
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
- 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
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
-
- 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 discloses a novel processing technology of dried salted yellow croakers, which comprises six processing procedures of raw material pretreatment, gradual cooling and pickling, low-temperature dehumidification, liposuction air drying, vacuum packaging and sterilization treatment. The method combines the liposuction air drying after the low-temperature dehumidification process, the surface humidity of the salted dried yellow croakers and the effect of the luffa pulp pads on the moisture absorption and the liposuction of the salted dried yellow croakers are closely related, the oil content of the salted dried yellow croakers is reduced by adopting hot air drying, and the surface oil of the salted dried yellow croakers is absorbed by the luffa pulp pads, so that the salted dried yellow croakers aquatic product with original taste and low oil content is obtained.
Description
Technical Field
The invention relates to the technical field of aquatic product processing, in particular to a novel processing technology of dried salted yellow croakers.
Background
Salted yellow croaker, an aquatic product prepared from large yellow croaker. Because the internal fat content of large yellow croaker is more, the dried salted yellow croaker that traditional preparation formed, grease can spill over on its surface, and the grease that spills over is favorable to reducing the grease content of dried salted yellow croaker, but the grease on dried salted yellow croaker surface can cause the influence to the taste of dried salted yellow croaker. How to reduce the surface grease of salted dried yellow croakers while reducing the grease content of the salted dried yellow croakers becomes a technological problem to be overcome.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a novel processing technology of dried salted yellow croakers.
In order to achieve the purpose, the invention adopts the following technical scheme: a novel processing technology of dried salted yellow croakers comprises the following steps:
(1) pretreatment of raw materials: selecting fresh yellow croakers, scaling, cutting along the abdomen with a knife, removing internal organs, cleaning with clear water, and air drying;
(2) and (3) cooling and pickling step by step: placing the salted dried yellow croaker after pretreatment into a pickling barrel, filling a pickling solution into the pickling barrel, oscillating the pickling solution,
the first stage is as follows: controlling the temperature of the pickling liquid in the pickling barrel to be 30 ℃, and pickling for 20 min; and a second stage: controlling the temperature of the pickling liquid in the pickling barrel to be 20 ℃, and pickling for 20 min; and a third stage: controlling the temperature of the pickling liquid in the pickling barrel to be 10 ℃, and pickling for 15 min; a fourth stage: controlling the temperature of the pickling liquid in the pickling barrel to be 5 ℃, and pickling for 10 min;
(3) low-temperature dehumidification: placing salted dried yellow croaker subjected to gradual cooling pickling in an environment with the room temperature of 5 ℃, and blowing air to ensure that the surface humidity is 20%;
(4) fat absorption and air drying:
the first stage is as follows: drying salted yellow croaker on a loofah pad by front air and back liposuction, spreading the salted yellow croaker on the loofah pad with the front side of the salted yellow croaker facing upwards, contacting the back side of the salted yellow croaker with the loofah pad, arranging a fan above the salted yellow croaker, blowing hot air with the temperature of 55 ℃ downwards by the fan, wherein the wind pressure of the hot air is 2kPa, and the duration is 30 min;
and a second stage: air drying on the back, sucking fat on the front, spreading salted dried yellow croaker on a loofah pad with the back of the salted dried yellow croaker facing upwards, contacting the front of the salted dried yellow croaker with the loofah pad, arranging a fan above the salted yellow croaker, blowing hot air with the temperature of 55 ℃ downwards by the fan, wherein the wind pressure of the hot air is 2kPa, and the duration is 15 min;
(5) and (3) vacuum packaging: vacuum packaging of dried salted yellow croakers:
(6) and (3) sterilization treatment: and (4) sterilizing the dried salted yellow croakers after the vacuum packaging and sealing by adopting a microwave sterilization mode.
Further elaborating, the loofah pad comprises a loofah pad layer and a water absorption cotton layer.
Further, the thickness of the loofah pad layer ranges from 1.2cm to 1.8 cm.
Further, the thickness of the water-absorbing cotton layer is 1.5 times of that of the loofah pad layer.
The invention has the beneficial effects that: the method combines the liposuction air drying after the low-temperature dehumidification process, the surface humidity of the salted dried yellow croakers and the effect of the luffa pulp pads on the moisture absorption and the liposuction of the salted dried yellow croakers are closely related, the oil content of the salted dried yellow croakers is reduced by adopting hot air drying, and the surface oil of the salted dried yellow croakers is absorbed by the luffa pulp pads, so that the salted dried yellow croakers aquatic product with original taste and low oil content is obtained.
Drawings
FIG. 1 is a schematic diagram of spreading dried salted yellow croaker in the first stage of liposuction air drying.
FIG. 2 is a schematic diagram of spreading dried salted yellow croaker at the second stage of liposuction air drying.
FIG. 3 is a table of the data of the experiment relating the surface humidity of Gnathagnus elongatus to the mixing percentage of surface fat and water and the total time consumption of the vegetable sponge pad for moisture absorption and fat removal.
FIG. 4 is a table of the data of the experiment relating the wind pressure of hot wind to the fat absorption of the vegetable sponge pad and the surface indentation of salted dried salted yellow croaker.
Reference numerals: 10. a loofah pad; 11. a loofah cushion layer; 12. a water absorbent cotton layer.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be described in further detail with reference to the accompanying drawings.
A novel processing technology of dried salted yellow croakers comprises the following steps:
(1) pretreatment of raw materials: selecting fresh yellow croakers, scaling, cutting along the abdomen with a knife, removing internal organs, cleaning with clear water, and air drying;
(2) and (3) cooling and pickling step by step: placing the salted dried yellow croakers after the pretreatment into a pickling barrel, wherein the pickling barrel is filled with a pickling solution, and oscillating the pickling solution; in the traditional salted dried salted yellow croakers processing technology, the salted yellow croakers are cured at a certain fixed temperature (such as 25 ℃), but at different temperatures, the permeation rate of a curing solution to the salted yellow croakers is different, and the salted yellow croakers are cured at a certain fixed temperature, so that the situations of over-curing and over-salty taste of the salted yellow croakers are easily caused;
the first stage is as follows: controlling the temperature of the pickling liquid in the pickling barrel to be 30 ℃, and pickling for 20 min; and a second stage: controlling the temperature of the pickling liquid in the pickling barrel to be 20 ℃, and pickling for 20 min; and a third stage: controlling the temperature of the pickling liquid in the pickling barrel to be 10 ℃, and pickling for 15 min; a fourth stage: controlling the temperature of the pickling liquid in the pickling barrel to be 5 ℃, and pickling for 10 min;
(3) low-temperature dehumidification: placing salted dried salted yellow croakers subjected to gradual cooling in an environment with the room temperature of 5 ℃, and blowing air to reduce the water attached to the surface of the salted yellow croakers to ensure that the surface humidity is 20%;
(4) fat absorption and air drying:
the first stage is as follows: as shown in figure 1, drying salted yellow croaker on the front side, sucking fat on the back side, spreading salted yellow croaker on a sponge mat with the front side facing upwards, contacting the back side of salted yellow croaker with the sponge mat, arranging a fan (not shown in figure) above the salted yellow croaker, blowing hot air with a temperature of 55 ℃ downwards towards the salted yellow croaker by the fan, wherein the wind pressure of the hot air is 2kPa, and the duration is 30 min;
when the wind pressure value of the hot wind is too high, the surface of the salted dried salted yellow croakers, which is contacted with the loofah mat, is easy to be indented under the pressure of the hot wind; meanwhile, when the wind pressure value of the hot wind is too low, the salted dried yellow croakers cannot be fully contacted with the loofah sponge pads, so that the fat absorption effect is influenced; the experimental data sheet shown in the attached figure 4 shows that under the condition that other influencing factors such as the hot air temperature are the same, when the air pressure of the hot air is 2kPa, the salted dried yellow croakers can be fully contacted with the sponge mat, and the surface of the salted yellow croakers contacted with the sponge mat can not generate indentation;
and a second stage: as shown in figure 2, air drying the back side, sucking fat from the front side, spreading salted dried salted yellow croaker on a sponge mat with the back side of salted yellow croaker facing upwards, contacting the front side of salted yellow croaker with the sponge mat, arranging a fan above the salted yellow croaker, blowing hot air with a temperature of 55 ℃ downwards towards the salted yellow croaker by the fan, wherein the wind pressure of the hot air is 2kPa, and the duration is 15 min;
specifically, the loofah sponge pad has the best absorption effect on the fat-water mixture, and the specific numerical value of the surface fat-water mixing percentage of the dried salted yellow croakers is the key of the moisture absorption and fat removal effect of the loofah sponge pad on the dried salted yellow croakers; as can be seen in the experimental data table of the attached figure 3, under the condition that other influencing factors such as temperature, wind pressure and the like are the same, when the surface humidity of dried salted yellow croakers is 20%, the surface fat-water mixing percentage of the dried salted yellow croakers is about 80.2%, the time consumption of the luffa pads for moisture absorption and fat removal of the dried salted yellow croakers is the least, and the efficiency is the highest;
(5) and (3) vacuum packaging: vacuum packaging salted yellow croaker;
(6) and (3) sterilization treatment: and (4) sterilizing the dried salted yellow croakers after the vacuum packaging and sealing by adopting a microwave sterilization mode. Compared with the conventional thermal sterilization, the microwave sterilization can obtain the required disinfection and sterilization effect at a lower temperature and in a shorter time, thereby effectively avoiding the condition that the grease overflows the surface again caused by the conventional thermal sterilization.
Referring to fig. 1, the loofah pad 10 includes a loofah pad layer 11 and a water-absorbent cotton layer 12. The thickness range of the loofah pad layer 11 is 1.2cm-1.8 cm. The thickness of the water-absorbing cotton layer 12 is 1.5 times of that of the loofah pad layer 11. Specifically, the optimum thickness of the loofah pad 10 is 1.5 cm.
In the description of the present invention, it is to be understood that the terms "upper", "lower", "front", "rear", "left", "right", "top", "bottom", "inner", "outer", and the like, indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, are merely for convenience in describing the present invention and simplifying the description, and do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be construed as limiting the present invention.
The above description does not limit the technical scope of the present invention, and any modification, equivalent change and modification of the above embodiments according to the technical spirit of the present invention still fall within the technical scope of the present invention.
Claims (4)
1. A novel processing technology of dried salted yellow croakers is characterized by comprising the following steps:
(1) pretreatment of raw materials: selecting fresh yellow croakers, scaling, cutting along the abdomen with a knife, removing internal organs, cleaning with clear water, and air drying;
(2) and (3) cooling and pickling step by step: placing the salted dried yellow croaker after pretreatment into a pickling barrel, filling a pickling solution into the pickling barrel, oscillating the pickling solution,
the first stage is as follows: controlling the temperature of the pickling liquid in the pickling barrel to be 30 ℃, and pickling for 20 min; and a second stage: controlling the temperature of the pickling liquid in the pickling barrel to be 20 ℃, and pickling for 20 min; and a third stage: controlling the temperature of the pickling liquid in the pickling barrel to be 10 ℃, and pickling for 15 min; a fourth stage: controlling the temperature of the pickling liquid in the pickling barrel to be 5 ℃, and pickling for 10 min;
(3) low-temperature dehumidification: placing salted dried yellow croaker subjected to gradual cooling pickling in an environment with the room temperature of 5 ℃, and blowing air to ensure that the surface humidity is 20%;
(4) fat absorption and air drying:
the first stage is as follows: drying salted yellow croaker on a loofah pad by front air and back liposuction, spreading the salted yellow croaker on the loofah pad with the front side of the salted yellow croaker facing upwards, contacting the back side of the salted yellow croaker with the loofah pad, arranging a fan above the salted yellow croaker, blowing hot air with the temperature of 55 ℃ downwards by the fan, wherein the wind pressure of the hot air is 2kPa, and the duration is 30 min;
and a second stage: air drying on the back, sucking fat on the front, spreading salted dried yellow croaker on a loofah pad with the back of the salted dried yellow croaker facing upwards, contacting the front of the salted dried yellow croaker with the loofah pad, arranging a fan above the salted yellow croaker, blowing hot air with the temperature of 55 ℃ downwards by the fan, wherein the wind pressure of the hot air is 2kPa, and the duration is 15 min;
(5) and (3) vacuum packaging: vacuum packaging salted yellow croaker;
(6) and (3) sterilization treatment: and (4) sterilizing the dried salted yellow croakers after the vacuum packaging and sealing by adopting a microwave sterilization mode.
2. The novel dried salted yellow croaker processing process according to claim 1, wherein: the vegetable sponge pad comprises a vegetable sponge pad layer and a water-absorbing cotton layer.
3. The novel dried salted yellow croaker processing process according to claim 2, wherein: the thickness range of the loofah pad layer is 1.2cm-1.8 cm.
4. The novel dried salted yellow croaker processing process according to claim 3, wherein: the thickness of the water-absorbing cotton layer is 1.5 times of that of the loofah pad layer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010538495.9A CN111543602A (en) | 2020-06-13 | 2020-06-13 | Novel processing technology of dried salted yellow croakers |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010538495.9A CN111543602A (en) | 2020-06-13 | 2020-06-13 | Novel processing technology of dried salted yellow croakers |
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| CN111543602A true CN111543602A (en) | 2020-08-18 |
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| CN202010538495.9A Pending CN111543602A (en) | 2020-06-13 | 2020-06-13 | Novel processing technology of dried salted yellow croakers |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113632941A (en) * | 2021-07-23 | 2021-11-12 | 三都港海洋食品有限公司 | Processing technology of dried salted yellow croakers with mellow fragrance |
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