CN113331360A - Pickled Chinese cabbage fish processing technology - Google Patents
Pickled Chinese cabbage fish processing technology Download PDFInfo
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- CN113331360A CN113331360A CN202110658071.0A CN202110658071A CN113331360A CN 113331360 A CN113331360 A CN 113331360A CN 202110658071 A CN202110658071 A CN 202110658071A CN 113331360 A CN113331360 A CN 113331360A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Dispersion Chemistry (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a pickled Chinese cabbage fish processing technology, and particularly relates to the technical field of food processing, and the technology comprises the following steps: the method comprises the following steps: unfreezing raw material fish fillets; step two: slicing the fish fillets; step three: rinsing; step four: dehydrating; step five: pickling; step six: draining; step seven: rolling and kneading; step eight: and (5) seasoning packet combination. The cutting mechanization and the salting process of the fish meat are standardized, so that the dish can be produced in a large scale, the problems of low efficiency, time and labor waste and unstable quality of the traditional making mode are solved, the combination of standard ingredients and fish fillets is adopted, the cooking of the dish of the pickled Chinese cabbage fish becomes simpler and more convenient, when a consumer cooks, the dish can be made only by operating according to the standard water adding amount, heating temperature and heating time, the cutting, washing and cooking processes are avoided, and the taste is stable.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a pickled Chinese cabbage fish processing technology.
Background
The pickled Chinese cabbage fish as a classic Sichuan fish dish is popular in China because fish meat is fresh, fragrant, tender and smooth, soup is sour and hot, and appetite is promoted by people in pursuit, but the preparation of the dish is basically dependent on cooks of various restaurants, is completely manual, is difficult to meet huge market demands, and has different dish quality due to the difference of cooking skills of the cooks.
The fish meat cutting in the existing pickled Chinese cabbage fish processing is limited to manual operation, the size and thickness of the fish fillet are difficult to ensure the height consistency, and the fish fillet processing method wastes time and labor. The food and beverage shop cuts the flesh of fish and all accomplishes by hand, and fillet thickness, size are uneven, and consuming time is hard, and is inefficient, and the improvement to flesh of fish taste relies on producer's personal experience moreover, is difficult to guarantee the stability of flesh of fish taste. The conventional method for processing fish meat in restaurant includes the steps of pickling, whipping, adding starch and egg white for sizing, processing the fish meat, mastering the duration and degree of heating by the experience of a cook during cooking, controlling the duration and degree of heating to obtain the fish meat with tender and smooth mouthfeel, slightly deviating each link of the cook in the whole manufacturing process, making the fish meat into dish with the mouthfeel of firewood and dregs, losing the main characteristics of the dish, and making the dish with the characteristic and flavor well, timely and unstable. The taste of the dish soup after the dish is finally prepared is obviously different due to different raw material sources and different batches of dish ingredients (pickled vegetables and seasonings).
Disclosure of Invention
In order to overcome the above defects in the prior art, the embodiment of the invention provides a pickled Chinese cabbage fish processing technology, and the problems to be solved by the invention are as follows: complex cooking process, unstable taste and flavor of the fish meat, difficult scale production and the like.
In order to achieve the purpose, the invention provides the following technical scheme: a pickled Chinese cabbage fish processing technology comprises the following steps:
the method comprises the following steps: unfreezing raw material fish fillets, namely putting the frozen fish fillets into a heat-insulating barrel, adding 2-3 times of normal-temperature water into the heat-insulating barrel, unfreezing while stirring by using a stirring device, and fishing out the fish fillets by using a leaking frame and draining when the fish fillets are completely softened;
step two: slicing fish fillet, feeding the drained fish fillet into a slicing machine for slicing, slicing the fish fillet into slices with inclination of 20-40 degrees and thickness of 2.0-5.0mm, collecting the sliced fish fillet into an ice water bucket for soaking, wherein the water content in the ice water bucket is 2-3 times of that of the fish fillet, the water temperature is controlled below 10 ℃, the soaking time is 30-45min, and the soaking time is stirred at intervals;
step three: rinsing, namely fishing out the fillets in the step two, putting the fillets into a rinsing barrel, stirring and rinsing, controlling the water temperature in the rinsing barrel to be below 10 ℃ and the water amount to be 2-3 times of that of the fillets, stirring and rinsing for 10-15min, then putting rinsing water, adding ice water of 2-3 times of that of the fillets, stirring and rinsing for the second time, and continuously stirring and rinsing for 10-15min to obtain white and fishy smell-free fillets;
step four: dewatering, namely filling the fillets in the third step into a filter bag of a dewatering machine, dewatering for 1-2min by using the dewatering machine, and dewatering free water contained in the fillets, so that a curing agent can quickly permeate into the muscle tissues of the fish meat during curing, and the curing efficiency is improved;
step five: pickling, namely quantitatively adding the dehydrated fillets in the fourth step into a heat-insulating barrel with prepared pickling liquid, uniformly stirring, and starting pickling, wherein the content of the pickling liquid is 2-3 times of that of the dehydrated fillets, the temperature is 5-10 ℃, the pickling time is 12-18 hours, and stirring is carried out once every two hours in the pickling process;
step six: draining, after pickling, fishing out the fillets, draining by using a drain basket until the interval time between water drops is 3-5 seconds, and weighing and metering;
step seven: rolling, namely adding the fish fillets drained in the step six into a rolling machine for three times, adding ice water before the first rolling to fully disperse the fish fillets, adding carrageenan in an amount equal to that of the ice water, and rotating the rolling machine forward for 2-3min, then rotating the rolling machine backward for 1-2min, and then rotating the rolling machine forward for 2-3 min; adding starch and flavoring agent during the second tumbling, and rotating forward for 1-2min, then rotating backward for 1-2min, and then rotating forward for 1-2min by using the tumbling machine; adding soybean salad oil during the third tumbling, and rotating forward for 1-2min, then rotating backward for 1-2min, and then rotating forward for 1-2min to obtain the final product;
step eight: the seasoning bags are combined, and each finished fish slice is provided with a standard pickled vegetable bag and a standard seasoning sauce bag.
In a preferred embodiment, the fish fillets in the first step are fish fillets which are free of fish spareribs and are obtained by exsanguinating and scaling raw fish and then are scraped along two sides of spinal bones, the raw fish is snakehead, tilapia, Qingjiang fish and Bass which are few in bone spurs, the temperature in the heat-insulating barrel in the first step is controlled below 10 ℃, and if the temperature of normal-temperature water reaches 15 ℃, a proper amount of crushed ice is added for cooling, so that the fish fillets are thawed at low temperature, the propagation of microorganisms is slowed down, and the activity of fish protein is maintained.
In a preferred embodiment, in the first step, if the raw fish is bled and the fish ribs are removed along two sides of the spine vertebrae after scaling to obtain fish fillets, the raw fish fillets can be directly sliced without unfreezing the raw fish fillets.
In a preferred embodiment, in the second step, the inclination of the blade of the slicer and the distance between the blades can be adjusted according to requirements, the soaking is performed by stirring once every five minutes, stirring is performed for 2-3min every time, the inclination of the blade determines the surface area of the sliced fillet when the fillet is sliced so as to influence the appearance, the distance between the blade and the blade determines the thickness of the sliced fillet so as to influence the taste of the fish, various choices can be made according to the appearance needs and the taste needs of the fish, and the soaking of the fillet is to fully dissolve out blood stains, lipid and pigments in the fish so as to improve the whiteness of the fillet and remove the fishy smell of the fish.
In a preferred embodiment, the rinsing in the third step can increase the rinsing time and the rinsing times for the fillets with more bloody stains and thicker slices, and the bloody stains, lipid and pigment in the fish meat are removed in the process, so that the fillets with white and no fishy smell are obtained.
In a preferred embodiment, the formula of the curing liquid in the fifth step is as follows: 0.5-0.8% of salt, 0.15-0.25% of sodium tripolyphosphate, 0.1-0.2% of sodium hexametaphosphate, 0.1-0.2% of sodium bicarbonate, 0.1-0.2% of sodium citrate and the balance of water, wherein the salt provides basic taste and promotes the dissolution of salt-soluble protein, the sodium tripolyphosphate, the sodium hexametaphosphate and the sodium bicarbonate have synergistic effect to improve the water-holding capacity of fish meat so that the fish meat is tender and smooth, the sodium citrate improves the meat quality and stabilizes the color, the introduction of a plurality of quality modifiers effectively improves the tender and smooth degree of the fish meat and also improves the color of the fish meat, the improved curing agent can fully permeate the fish meat into muscle tissues, a weak alkaline system environment is created, the water-holding capacity of the fish meat protein is enhanced, and the tender and smooth taste of the fish meat is guaranteed.
In a preferred embodiment, when the time interval between the water drops dropping in the step six is 3-5 seconds, 8-10% of free water is remained on the surface of the fish fillets, and the post-process tumbling sizing provides a proper moisture condition.
In a preferred embodiment, the seasoning in the seventh step is monosodium glutamate and pepper powder, the auxiliary materials added in the seventh step by three times of rolling are 0.2-0.4% of carrageenan, 0.15-0.3% of monosodium glutamate, 0.1-0.2% of pepper powder, 2-4% of starch and 2-4% of soybean salad oil, the rolling process is crucial to water locking during fish fillet cooking, the carrageenin is adhered to the surface of the fish fillet through rolling and acts as a first barrier for locking water with fish protein, simultaneously salt-soluble protein and free water on the surface of the fish fillet form colloid to generate a 'slurry' effect, the starch is uniformly 'hung' on the surface of the fish fillet through the 'slurry' on the surface of the fish fillet (so-called 'slurry hanging'), the water locking effect after the fish fillet is strengthened, the seasoning is uniformly dispersed into a fish fillet system, and the seasoning is gelatinized to form a second barrier for locking water during heating, the water locking effect is strengthened, and the third rolling and kneading is to improve the whole taste sense of the fillets on one hand and to make the crystal clear effect to improve the product appearance on the other hand.
In a preferred embodiment, in the step eight, 38-45% of one standard pickled cabbage packet and 27-34% of one standard sour and hot compound seasoning are prepared for each part of the weight of the finished fish fillets.
In a preferred embodiment, in the step eight, each finished fish slice, the standard pickled vegetable bag and the standard seasoning sauce are packaged separately and then combined and packaged, and when a consumer eats the pickled fish slice, the consumer only needs to unfreeze the dishes, and the cooking of the dishes can be completed according to the required water adding amount, heating temperature and heating time.
The invention has the technical effects and advantages that:
1. the cutting mechanization and salting process of the pickled fish meat prepared by the processing technology of the invention is standardized, so that the dish can be produced in large scale, and the problems of low efficiency, time and labor waste and unstable quality of the traditional making mode are solved;
2. the invention adopts the combination of standard ingredients and fish slices, so that the cooking of the dish of the pickled Chinese cabbage fish is simpler and more convenient, when a consumer cooks, the dish can be made only by operating according to the standard water adding amount, heating temperature and heating time, and the pickled Chinese cabbage fish dish is free from cutting and washing, does not need cooking, and has stable taste.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
the invention provides a processing technology of Chinese sauerkraut fish, which comprises the following steps:
the method comprises the following steps: placing the frozen snakehead fillet into a heat-preserving barrel, adding normal-temperature water for soaking and thawing, wherein the water adding amount is 2 times of that of the snakehead fillet, keeping the water temperature at 5 ℃, stirring from time to time in the thawing process to promote thawing, and fishing out the snakehead fillet by using a drain basket after the fish body is completely softened and draining;
step two: sending the fish fillets subjected to thawing and draining into a slicing machine for slicing, adjusting the inclination of blades of the slicing machine and the distance between the blades, cutting the fish fillets into slices with the inclination of 20 degrees and the thickness of 2.0mm, collecting the fish fillets after being sliced into slices, soaking the fish fillets in an ice water bucket, controlling the water temperature to be 5 ℃, controlling the water amount to be 2 times of that of the fish fillets, soaking for 30 minutes, and stirring at intervals in the midway;
step three: fishing out the fillets in the step two, putting the fillets into a rinsing barrel prepared with ice water, stirring and rinsing, wherein the water temperature is 5 ℃, the water amount is 2 times of that of the fillets, discharging rinsing water after stirring and rinsing for 10 minutes, and adding the ice water with the same weight again for secondary stirring and rinsing for 10 minutes;
step four: adjusting the dehydrator, putting the fillets obtained in the step three into a filter bag of the dehydrator, and starting the dehydrator to dehydrate for 1 minute;
step five: quantitatively adding the dehydrated fillets obtained in the step four into a heat-preservation barrel with prepared pickling liquid, uniformly stirring, and starting pickling, wherein the amount of the prepared pickling liquid is 2 times of that of the fillets, the temperature is 5 ℃, the pickling time is 12 hours, stirring is carried out every 2 hours in the pickling process, and the formula of the pickling liquid is as follows: 0.5 percent of salt, 0.15 percent of sodium tripolyphosphate, 0.1 percent of sodium hexametaphosphate, 0.1 percent of sodium bicarbonate, 0.1 percent of sodium citrate and water.
Step six: after the pickling is finished, fishing out the fillets, draining water by using a basket, and weighing and metering when the interval between the dripping of water drops is 3 seconds;
step seven: adding the quantitative fillets in the sixth step into a rolling and kneading machine, rolling and kneading for three times, adding carrageenan (firstly, fully dispersing with ice water with the same amount as the carrageenan, and then adding the carrageenan), rotating forwards for 2 minutes, then rotating backwards for 1 minute, and then rotating forwards for 2 minutes; adding starch and flavoring for the second time, rotating forward for 1 minute, then rotating backward for 1 minute, and then rotating forward for 1 minute; adding soybean salad oil for the third time, positively rotating for 1 minute, reversely rotating for 1 minute, positively rotating for 1 minute, and tumbling the added auxiliary materials according to the proportion (relative to the weight of the dried fish fillets after pickling): 0.2% of carrageenan, 0.15% of monosodium glutamate, 0.1% of pepper powder, 2% of starch and 2% of soybean salad oil.
Step eight: each finished fillet was fitted with a standard sauerkraut bag at 38% fillet weight and a standard sauce bag at 27% fillet weight.
Example 2:
the invention provides a processing technology of Chinese sauerkraut fish, which comprises the following steps:
the method comprises the following steps: placing the frozen snakehead fillet into a heat-preserving barrel, adding normal-temperature water for soaking and thawing, wherein the water adding amount is 2.5 times of that of the snakehead fillet, keeping the water temperature at 8 ℃, stirring at times during thawing to promote thawing, and fishing out the frozen snakehead fillet by using a draining basket after the fish body is completely softened and draining;
step two: sending the fish fillets subjected to thawing and draining into a slicing machine for slicing, adjusting the inclination of blades of the slicing machine and the distance between the blades, cutting the fish fillets into slices with the inclination of 30 degrees and the thickness of 3.5mm, collecting the fish fillets after being sliced into slices, soaking the fish fillets in an ice water bucket, controlling the water temperature to be 8 ℃, controlling the water amount to be 2.5 times of that of the fish fillets, soaking for 37 minutes, and stirring at intervals in the process;
step three: fishing out the fillets in the step two, putting the fillets into a rinsing barrel prepared with ice water, stirring and rinsing, wherein the water temperature is 8 ℃, the water amount is 2.5 times of that of the fillets, discharging rinsing water after stirring and rinsing for 12 minutes, and adding the ice water with the same weight again for secondary stirring and rinsing for 12 minutes;
step four: adjusting the dehydrator, putting the fillets obtained in the step three into a filter bag of the dehydrator, and starting the dehydrator to dehydrate for 1.5 minutes;
step five: quantitatively adding the dehydrated fillets obtained in the step four into a heat-preservation barrel with prepared pickling liquid, uniformly stirring, and starting pickling, wherein the amount of the prepared pickling liquid is 2.5 times of the amount of the fillets, the temperature is 8 ℃, the pickling time is 15 hours, stirring is carried out every 2 hours in the pickling process, and the formula of the pickling liquid is as follows: 0.65% of salt, 0.2% of sodium tripolyphosphate, 0.15% of sodium hexametaphosphate, 0.15% of sodium bicarbonate, 0.15% of sodium citrate and water;
step six: after the pickling is finished, fishing out the fillets, draining water by using a basket, and weighing and metering when the interval time of water drop dripping is 4 seconds;
step seven: adding the quantitative fillets in the sixth step into a rolling and kneading machine, rolling and kneading for three times, adding carrageenan (firstly, fully dispersing with ice water with the same amount as the carrageenan, and then adding the carrageenan), rotating forwards for 2.5 minutes, then rotating backwards for 1.5 minutes, and then rotating forwards for 2.5 minutes; adding starch and flavoring for the second time, rotating forward for 1.5 minutes, rotating backward for 1.5 minutes, and rotating forward for 1.5 minutes; adding soybean salad oil for the third time, positively rotating for 1.5 minutes, reversely rotating for 1.5 minutes, and positively rotating for 1.5 minutes, wherein the proportion of the auxiliary materials added by rolling (relative to the weight of the drained fish fillets after pickling) is as follows: 0.3% of carrageenan, 0.2% of monosodium glutamate, 0.15% of pepper powder, 3% of starch and 3% of soybean salad oil.
Step eight: each finished fillet was fitted with a standard sauerkraut bag weighing 41% of the fillet and a standard sauce bag weighing 30% of the fillet.
Example 3:
the invention provides a processing technology of Chinese sauerkraut fish, which comprises the following steps:
the method comprises the following steps: placing the frozen snakehead fillet into a heat-preserving barrel, adding normal-temperature water for soaking and thawing, wherein the water adding amount is 3 times of that of the snakehead fillet, keeping the water temperature at 10 ℃, stirring from time to time in the thawing process to promote thawing, and fishing out the snakehead fillet by using a drain basket after the fish body is completely softened and draining;
step two: and (2) conveying the fish fillets subjected to thawing and draining into a slicing machine for slicing, adjusting the inclination of blades of the slicing machine and the distance between the blades, cutting the fish fillets into slices with the inclination of 40 degrees and the thickness of 5mm, collecting the fish fillets after the fish fillets are sliced into slices, soaking the fish fillets in an ice water bucket, controlling the water temperature to be 10 ℃, enabling the water amount to be 3 times of that of the fish fillets, enabling the soaking time to be 45 minutes, and stirring the fish fillets at intervals in the midway.
Step three: fishing out the fillets in the step two, putting the fillets into a rinsing barrel prepared with ice water, stirring and rinsing, wherein the water temperature is 10 ℃, the water amount is 3 times of that of the fillets, discharging rinsing water after stirring and rinsing for 15 minutes, and adding the ice water with the same weight again for stirring and rinsing for 15 minutes for the second time;
step four: adjusting the dehydrator, putting the fillets obtained in the step three into a filter bag of the dehydrator, and starting the dehydrator to dehydrate for 2 minutes;
step five: quantitatively adding the dehydrated fillets obtained in the step four into a heat-preservation barrel with prepared pickling liquid, uniformly stirring, and starting pickling, wherein the amount of the prepared pickling liquid is 3 times of that of the fillets, the temperature is 10 ℃, the pickling time is 18 hours, stirring is carried out every 2 hours in the pickling process, and the formula of the pickling liquid is as follows: 0.8% of salt, 0.25% of sodium tripolyphosphate, 0.2% of sodium hexametaphosphate, 0.2% of sodium bicarbonate, 0.2% of sodium citrate and water;
step six: after the pickling is finished, fishing out the fillets, draining water by using a basket, and weighing and metering when the interval time of water drop dropping is 5 seconds;
step seven: and (3) adding the quantitative fillets in the sixth step into a rolling and kneading machine, rolling and kneading for three times, adding carrageenan (fully dispersing with ice water with the same amount as the carrageenan and then adding the carrageenan for the first time), rotating forwards for 3 minutes, rotating backwards for 2 minutes, and rotating forwards for 3 minutes. Adding starch and flavoring for the second time, rotating forward for 2 minutes, rotating backward for 2 minutes, and rotating forward for 2 minutes; adding soybean salad oil for the third time, positively rotating for 2 minutes, reversely rotating for 2 minutes, positively rotating for 2 minutes, and tumbling the added auxiliary materials according to the proportion (relative to the weight of the dried fish fillets after pickling): 0.4% of carrageenan, 0.3% of monosodium glutamate, 0.2% of pepper powder, 4% of starch and 4% of soybean salad oil;
step eight: each finished fillet was fitted with a standard sauerkraut bag at 45% fillet weight and a standard sauce bag at 34% fillet weight.
The quality indexes of the pickled Chinese cabbage fish obtained by the invention are as follows:
(I) sensory index
Color: the surface of the fish meat is milky white, and the color of the fat line of the fish skin is allowed to be slightly grayish brown;
odor: has the inherent fish flavor of fish meat and no other fishy peculiar smell;
the form is as follows: the sheet shape is complete, the thickness is uniform, and no obvious fragments exist;
and (3) taste: the fish has strong flavor, is sour and cool and slightly spicy, and has delicious taste and outstanding flavor;
the mouthfeel is as follows: the meat quality is tender and smooth, the fish skin is Q elastic, and the taste is distinct.
(II) microbiological indicator
Staphylococcus aureus (cfu/g): n is 5, c is 1, M is 1000, and M is 10000;
salmonella (cfu/g): n-5, c-0, m-0/25 g
And finally: the above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that are within the spirit and principle of the present invention are intended to be included in the scope of the present invention.
Claims (10)
1. A processing technology of Chinese sauerkraut fish is characterized in that: the method comprises the following steps:
the method comprises the following steps: unfreezing raw material fish fillets, namely putting the frozen fish fillets into a heat-insulating barrel, adding 2-3 times of normal-temperature water into the heat-insulating barrel, unfreezing while stirring by using a stirring device, and fishing out the fish fillets by using a leaking frame and draining when the fish fillets are completely softened;
step two: slicing fish fillet, feeding the drained fish fillet into a slicing machine for slicing, slicing the fish fillet into slices with inclination of 20-40 degrees and thickness of 2.0-5.0mm, collecting the sliced fish fillet into an ice water bucket for soaking, wherein the water content in the ice water bucket is 2-3 times of that of the fish fillet, the water temperature is controlled below 10 ℃, the soaking time is 30-45min, and the soaking time is stirred at intervals;
step three: rinsing, namely fishing out the fillets in the step two, putting the fillets into a rinsing barrel, stirring and rinsing, controlling the water temperature in the rinsing barrel to be below 10 ℃ and the water amount to be 2-3 times of that of the fillets, stirring and rinsing for 10-15min, then putting rinsing water, adding ice water of 2-3 times of that of the fillets, stirring and rinsing for the second time, and continuously stirring and rinsing for 10-15min to obtain white and fishy smell-free fillets;
step four: dewatering, namely filling the fillets in the third step into a filter bag of a dewatering machine, dewatering for 1-2min by using the dewatering machine, and dewatering free water contained in the fillets;
step five: pickling, namely quantitatively adding the dehydrated fillets in the fourth step into a heat-insulating barrel with prepared pickling liquid, uniformly stirring, and starting pickling, wherein the content of the pickling liquid is 2-3 times of that of the dehydrated fillets, the temperature is 5-10 ℃, the pickling time is 12-18 hours, and stirring is carried out once every two hours in the pickling process;
step six: draining, after pickling, fishing out the fillets, draining by using a drain basket until the interval time between water drops is 3-5 seconds, and weighing and metering;
step seven: rolling, namely adding the fish fillets drained in the step six into a rolling machine for three times, adding ice water before the first rolling to fully disperse the fish fillets, adding carrageenan in an amount equal to that of the ice water, and rotating the rolling machine forward for 2-3min, then rotating the rolling machine backward for 1-2min, and then rotating the rolling machine forward for 2-3 min; adding starch and flavoring agent during the second tumbling, and rotating forward for 1-2min, then rotating backward for 1-2min, and then rotating forward for 1-2min by using the tumbling machine; adding soybean salad oil during the third tumbling, and rotating forward for 1-2min, then rotating backward for 1-2min, and then rotating forward for 1-2min to obtain the final product;
step eight: the seasoning bags are combined, and each finished fish slice is provided with a standard pickled vegetable bag and a standard seasoning sauce bag.
2. The process for processing the boiled fish with pickled cabbage and chili according to claim 1, wherein the process comprises the following steps: the fish fillets are fish fillets which are free of spareribs and are obtained by exsanguinating and scaling raw fish and then picking the raw fish along two sides of spinal bones, the raw fish is snakehead, tilapia, Qingjiang fish and Bass with few bones, the temperature in the heat-insulating barrel in the step one is controlled to be below 10 ℃, and a proper amount of crushed ice is added for cooling if the temperature of normal-temperature water reaches 15 ℃.
3. The process for processing the boiled fish with pickled cabbage and chili according to claim 2, wherein the process comprises the following steps: in the first step, if the raw fish is bled and descaled directly and then spareribs are removed along two sides of the spine vertebrae of the fish to obtain fish fillets, the raw fish fillets can be directly sliced without unfreezing the raw fish fillets.
4. The process for processing the boiled fish with pickled cabbage and chili according to claim 1, wherein the process comprises the following steps: and in the second step, the inclination of the blade of the slicing machine and the distance between the blades can be adjusted according to requirements, and the blade is stirred once every five minutes and is stirred for 2-3min every time during soaking.
5. The process for processing the boiled fish with pickled cabbage and chili according to claim 1, wherein the process comprises the following steps: and during rinsing in the third step, the rinsing time and the rinsing times can be increased for the fillets with more bloodstains and thicker slices.
6. The process for processing the boiled fish with pickled cabbage and chili according to claim 1, wherein the process comprises the following steps: the formula of the pickling liquid in the fifth step is as follows: 0.5-0.8% of salt, 0.15-0.25% of sodium tripolyphosphate, 0.1-0.2% of sodium hexametaphosphate, 0.1-0.2% of sodium bicarbonate, 0.1-0.2% of sodium citrate and the balance of water.
7. The process for processing the boiled fish with pickled cabbage and chili according to claim 1, wherein the process comprises the following steps: and when the water drop dropping interval time in the sixth step is 3-5 seconds, 8-10% of free water is reserved on the surface of the fillet.
8. The process for processing the boiled fish with pickled cabbage and chili according to claim 1, wherein the process comprises the following steps: the seasoning in the seventh step is monosodium glutamate and pepper powder, and the auxiliary materials added in the seventh step by three times of rolling and kneading are 0.2-0.4% of carrageenan, 0.15-0.3% of monosodium glutamate, 0.1-0.2% of pepper powder, 2-4% of starch and 2-4% of soybean salad oil.
9. The process for processing the boiled fish with pickled cabbage and chili according to claim 1, wherein the process comprises the following steps: and in the step eight, 38-45% of standard pickled vegetable bags and 27-34% of standard sour and hot compound seasonings are prepared relative to the weight of each part of finished fish fillets.
10. The process for processing the boiled fish with pickled cabbage and chili according to claim 1, wherein the process comprises the following steps: and eighthly, each part of finished fish fillets, the standard pickled vegetable bag and the standard seasoning sauce are packaged separately and then combined and packaged, and consumers only need to unfreeze the dishes when eating the dishes, and the dishes can be cooked according to the required water adding amount, heating temperature and heating time.
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