CN114209033B - Flying fish roe processing technology - Google Patents
Flying fish roe processing technology Download PDFInfo
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- CN114209033B CN114209033B CN202111296767.XA CN202111296767A CN114209033B CN 114209033 B CN114209033 B CN 114209033B CN 202111296767 A CN202111296767 A CN 202111296767A CN 114209033 B CN114209033 B CN 114209033B
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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
- A23L17/30—Fish eggs, e.g. caviar; Fish-egg substitutes
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- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
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- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/062—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
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- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/07—Thawing subsequent to freezing
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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
- 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
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/49—Removing colour by chemical reaction, e.g. bleaching
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
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- A—HUMAN NECESSITIES
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- 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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Abstract
The invention discloses a processing technology of flying fish roes, which relates to the technical field of fish roe processing and has the technical scheme that: the method comprises the following steps: s1, thawing: taking out frozen fish roe, primarily thawing the fish roe by cold water at O ℃ and thawing the fish roe under flowing water at 10-16 ℃; s2, cleaning; s3, rinsing and removing the film: pouring fish roe into a rinsing liquid mixed with water, sodium citrate and hydrogen peroxide; s4, detecting: conveying the fish roes to a screening mechanism by taking cold water as a carrier to detect whether the fish roes are good or not, and screening out bad fish roes by the screening mechanism; s5, seasoning and toning: pouring good fish roes into the impregnating solution for seasoning and color mixing, and regularly and uniformly stirring; s6, filtering and cleaning: filtering the immersed fish roe to remove the immersed liquid, and cleaning with cold water; s7, dehydration: dehydrating and drying the cleaned fish roe; s8, bagging and quick-freezing. The invention can effectively remove the biological film, reduce the bacterial breeding and improve the quality of the prepared wet fish roe.
Description
Technical Field
The invention relates to the technical field of fish roe processing, in particular to a flying fish roe processing technology.
Background
The flying fish roe has high nutritive value and contains the nutritive components required by human body, such as ovalbumin, globulin, ovomucoid, fish egg squamous protein, etc. At present, in order to prevent the caught flying fish roe from deteriorating, in the prior art, the caught flying fish roe is directly frozen to form a raw material after being simply cleaned and filtered, and then is sent to a processing plant to be processed to form the flying fish roe capable of being directly eaten, so that the frozen fish roe raw material is often required to be thawed and surface impurities are removed during processing, then edible seasoning objects are added to be seasoned and pickled, the impurities are not regulated in place in the existing surface impurity removal step, bacteria are easy to breed, and the quality of the fish roe is affected.
The Chinese patent with publication number of CN109221980A and publication date of 2019.01.18 discloses a biological deodorization technology for crucian carp roe, which comprises the following process flows: thawing fish roe, soaking in saline water, rinsing with NaOH solution, rinsing with clear water, removing capsule coat, preparing extract, removing fishy smell, and cleaning, wherein the processing process adopts rhizoma Zingiberis recens extract, radix Angelicae Dahuricae extract, and Glycyrrhrizae radix for extraction and deodorization.
Thawing fish roe with flowing water at normal temperature, soaking in saline water to preserve freshness of fish roe and avoid deterioration, rinsing with NaOH and rinsing with clear water, and combining rhizoma Zingiberis recens extract, radix Angelicae Dahuricae extract, and Glycyrrhrizae radix extract for removing fishy smell. However, normal temperature running water directly unfreezes, bacteria are easy to grow on the surface of the fish roe, and as the fish roe belongs to a product in water, a biological film is formed on the surface of the fish roe, and the bacteria grown in the unfreezing process further generate the biological film, so that the biological film formed by the bacteria is attached to the surface of the unfrozen fish roe, and the biological film cannot be removed by soaking in saline water and rinsing in combination with NaOH, so that the prepared fish roe is easy to infect bacteria after being eaten, the quality is more general, the whole subsequent processing technology process is carried out in a normal temperature environment, the bacteria are more easy to grow, the quality of the fish roe is affected, and the fish roe cannot be stored for a long time, so that the fish roe needs to be further improved.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a flying fish roe processing technology which can effectively remove biological films, reduce bacterial breeding and improve the quality of the prepared wet fish roe.
In order to achieve the above purpose, the present invention provides the following technical solutions:
a processing technology of flying fish roe comprises the following steps:
s1, thawing: taking out frozen fish roe, primarily thawing the fish roe by cold water at O ℃ and thawing the fish roe under flowing water at 10-16 ℃;
s2, cleaning: placing the thawed fish roe into a filter bag, cleaning with ice water, and dehydrating after cleaning;
s3, rinsing and removing the film: pouring the cleaned and dehydrated fish roe into a rinsing liquid mixed with water, sodium citrate and hydrogen peroxide for removing the film and bleaching;
s4, detecting: after the rinsed fish roes are cleaned by ice water, conveying the fish roes to a screening mechanism by taking cold water as a carrier, detecting whether the fish roes are good or not by using a visual detection mechanism, and automatically screening out the good fish roes and the defective fish roes by using the screening mechanism;
s5, seasoning and toning: washing selected good fish roes with cold water, dehydrating, pouring the dehydrated fish roes into impregnating solution for seasoning and color mixing, and regularly and uniformly stirring the fish roes in an environment of 0-5 ℃; wherein the soaking liquid comprises a fish roe dyeing liquid for adding color to the fish roe and a fish roe seasoning liquid for adjusting the taste of the fish roe;
s6, filtering and cleaning: filling the soaked fish roe into a filter bag, filtering the soaking liquid, and cleaning with cold water;
s7, low-temperature dehydration: dehydrating and drying the cleaned fish roe;
s8, bagging and quick-freezing.
Further set up: in the step S3, the weight ratio of the rinsing liquid to the fish roe is 1-1.5:1.
Further set up: in the step S3, the rinse solution consists of the following components in percentage by weight: 93-96% water, 1-2% sodium citrate and 3-5% hydrogen peroxide.
Further set up: in the step S3, the time for bleaching the fish roe in the rinsing liquid is 3-4h.
Further set up: the screening process of the inspected product in the step S4 is carried out in an environment of 0-5 ℃.
Further set up: in step S4, during the process of conveying the fish roes to the screening mechanism, the channel structure is used to guide the water flow so as to uniformly divide the fish roes into a plurality of rows for flow conveying, and the width of each row of channels only allows the width of one fish roe to be conveyed.
Further set up: in the step S5, the soaking process of seasoning and toning of the fish roe needs to be stirred for every six hours, and the stirring is uniform, and the soaking time is not less than 24 hours.
Further set up: the water temperature of the ice water adopted in the cleaning process of the fish roe in the steps S2, S4, S5 and S6 is 0-2 ℃.
By adopting the technical scheme, compared with the prior art, the invention has the following advantages:
1. the frozen fish roe is primarily thawed by adopting cold water at the temperature of O ℃ to gradually change to the vicinity of the temperature of O ℃ to approach to a thawing state, so that each fish roe is favorable for dispersion, falling and thawing, and then is placed under flowing water at the temperature of 10-16 ℃ for rapid thawing, so that the temperature change of the fish roe is lower than normal temperature, the change trend is lower, the possibility of bacterial breeding can be effectively reduced, in addition, the fish roe is thawed in a low-temperature environment, the quality of the fish roe after thawing can be ensured, the quality of the fish roe manufactured by subsequent processing is favorable, and the effect of improving the quality of the manufactured fish roe is achieved;
2. the fish roe is rinsed by adopting the rinsing liquid containing water, sodium citrate and hydrogen peroxide, so that the reaction of the sodium citrate can be utilized to enable the biological decomposition to remove the biological film on the surface of the fish roe, the bacteria attached to the surface of the fish roe are reduced, the quality of the fish roe manufactured by subsequent processing is improved, the rinsing liquid has a bleaching effect, the fish roe can be bleached, and when the fish roe is subsequently subjected to color mixing and seasoning, the corresponding natural pigment can be added according to the requirement for coloring, so that the fish roe with various colors is manufactured, and different production requirements are met;
3. the cold water is used as a carrier to convey the fish roe, so that the mobility of the fish roe conveyance can be improved, the environment is low, and the breeding of bacteria in the conveying process is reduced; the automatic screening is carried out by matching with the visual detection mechanism and the screening mechanism, so that good products and defective products of fish roes can be screened out quickly, the screening efficiency is improved, manual operation is reduced, the possibility of bacterial infection caused by manual operation is reduced, bacterial breeding is further reduced, and the quality of fish roes is improved;
4. the method has the advantages that the fish roe is soaked in the low-temperature environment, so that color mixing and seasoning are carried out on the fish roe, bacterial breeding is reduced, stirring is carried out once every 6 hours in the color mixing and seasoning process until the soaking time of more than 24 hours is met, uniformity of the fish roe in the soaking process in the soaking liquid can be ensured, the concentration of the fish roe in the center of the soaking liquid is prevented from being too high, and fermentation deterioration of the fish roe is prevented;
5. the cold water at the temperature of 0-2 ℃ is used as water for the fish roe cleaning process, so that the whole flowing and cleaning process of the fish roe can use the low-temperature water as a carrier, bacterial breeding is reduced, fish roe deterioration is avoided, and the quality of the fish roe after being processed and molded is improved.
Detailed Description
The following describes the process of the flying fish roe according to the present invention in more detail.
A process for preparing frozen fish roe material to obtain food with color and smell is disclosed, which can effectively remove biomembrane and reduce bacterial growth, and has the advantages of improving quality of wet fish roe, and keeping shelf life for two years.
The processing technology comprises the following steps: s1, thawing; s2, cleaning; s3, rinsing and removing the film; s4, detecting products; s5, temperature adjustment and color mixing; s6, filtering and cleaning; s7, dehydrating at low temperature, bagging at S8, quick-freezing, and quick-freezing at the temperature below 18 ℃ to ensure that the flying fish roe does not grow bacteria and improve the quality of the flying fish roe.
Example 1: specifically, S1, thawing: taking out frozen fish roe, and primarily thawing the frozen fish roe to a temperature close to 0 ℃ through cold water flowing at the temperature of O ℃ so that the fish roe is mutually separated and thawed, the adhesion degree of the fish roe is reduced, the subsequent screening treatment is facilitated, and then the frozen fish roe is placed under flowing water at the temperature of 10 ℃ for thawing, so that bacteria are prevented from growing due to overlarge temperature change on the surface of the fish roe, and the quality of the fish roe is not damaged due to low temperature;
s2, cleaning: placing the thawed fish roe into a filter bag, washing with cold water, and dehydrating after washing;
s3, rinsing and removing the film: pouring the cleaned and dehydrated fish roe into a rinsing liquid mixed with water, sodium citrate and hydrogen peroxide for removing the film and bleaching for 3 hours; wherein, the weight ratio of the rinsing liquid to the fish roe is 1:1, a step of; the rinse solution consists of the following components in percentage by weight: 96% of water, 1% of sodium citrate and 3% of hydrogen peroxide are used for carrying out biodegradation under the reaction that the sodium citrate is dissolved in the water, so that microbial films on the surfaces of the fish roes are removed, and the sodium citrate and the hydrogen peroxide are further subjected to oxidation-reduction reaction by being matched with the hydrogen peroxide, so that the reaction speed of the sodium citrate is improved, and the speed of removing the biological films on the surfaces of the fish roes is improved;
s4, detecting: after the rinsed fish roes are washed by cold water, the rinsed fish roes are conveyed to a screening mechanism by taking the cold water as a carrier in an environment of 0 ℃, whether the fish roes are good products or not is detected by a visual detection mechanism, and then the fish roes with good products and defective products are automatically screened out by the screening mechanism; in the process of conveying the fish roes to the screening mechanism, the groove structure is used for guiding water flow so as to uniformly divide the fish roes into a plurality of rows for flow conveying, and the width of each row of grooves only allows the width of one fish roe to be conveyed, so that the fish roes uniformly disperse and flow in the conveying process, the detection by the visual detection mechanism is facilitated, the screening precision of the screening mechanism is further improved, and the screening degree of good products and defective products is improved;
s5, seasoning and toning: washing selected good fish roes with cold water, dehydrating, pouring the fish roes into an impregnating solution for seasoning and color mixing, and placing the fish roes in an environment of 5 ℃ for regular and uniform stirring, wherein the stirring time interval is once every six hours, the stirring is uniform, and the impregnating time is not less than 24 hours, so that the middle part of the impregnating process is prevented from being too concentrated, fermentation and bacteria or impurities are prevented from being bred, and the uniformity of the process of seasoning and color mixing of the fish roes is ensured; wherein the soaking liquid comprises a fish roe dyeing liquid for adding color to the fish roe and a fish roe seasoning liquid for adjusting the taste of the fish roe; the fish roe staining solution adopts natural plant pigment, so that the fish roe staining solution is safer to eat; the fish roe seasoning liquid comprises water, fine salt, white sugar, monosodium glutamate, white soy sauce, strong aromatic sorghum liquor and sorbitol, wherein the weight ratio is as follows: 35% of water, 8% of fine salt, 6% of white sugar, 1% of monosodium glutamate, 4% of white soy sauce, 1% of strong aromatic sorghum liquor and 45% of sorbitol;
s6, filtering and cleaning: filling the soaked fish roe into a filter bag, filtering the soaking liquid, and cleaning with cold water;
s7, dehydration: dehydrating and drying the cleaned fish roe;
s8, bagging and quick-freezing.
Further, in the steps S3, S4, S5 and S6, the water temperature of the cold water adopted in the cleaning process of the fish roe is 0 ℃ so as to avoid breeding bacterial magazines and ensure the quality of the fish roe. The visual detection mechanism in step S4 adopts industrial camera to discern, screening mechanism adopts the air cock to blow out the defective products fish roe, realize the transportation and the save of defective products fish roe, thereby realize automatic screening, improve screening efficiency, and more can avoid the bacterium to breed in comparison manual work adoption, simultaneously, the detection screening of fish roe uses cold water as the carrier, on the one hand improves the mobility that the fish roe was carried, on the other hand can avoid the fish roe surface to breed the bacterium, adopt visual detection mechanism and screening mechanism to realize automatic screening under low temperature environment, effectively reduce the bacterium that fish roe surface breeds.
According to the invention, the fish roe is primarily thawed through cold water at 0 ℃ and then further thawed by using running water at 10-16 ℃, so that the temperature cannot be fluctuated too high in the fish roe thawing process, bacterial breeding is avoided, and the quality of the fish roe is guaranteed in a low-temperature environment; meanwhile, the biological film attached to the outer surface of the fish roe is decomposed by utilizing the reaction of sodium citrate, hydrogen peroxide and water, so that the biological film is removed, the surface of the fish roe is bleached to form white color, the fish roe is convenient to eat by using natural pigments to dye into required colors, and fish roes with various colors can be manufactured to meet the color requirements of different customers. In addition, detection screening of fish roe uses cold water as the carrier, improves the mobility that the fish roe carried on the one hand, on the other hand can avoid fish roe surface to breed the bacterium, adopts vision detection mechanism and screening mechanism to realize automatic screening under low temperature environment, effectively reduces the bacterium that fish roe surface breeds. Furthermore, the whole processing technology of the fish roe is basically carried out in a low-temperature environment, and cold water is adopted for conveying and cleaning the fish roe, so that bacterial breeding can be greatly reduced, and the fish roe quality is improved.
Example 2: the embodiment discloses a processing technology of flying fish roes, which comprises the following specific steps:
s1, thawing: taking out frozen fish roe, primarily thawing the frozen fish roe by cold water at the temperature of O ℃, and thawing the frozen fish roe under flowing water at the temperature of 16 ℃;
s2, cleaning: placing the thawed fish roe into a filter bag, washing with cold water, and dehydrating after washing;
s3, rinsing and removing the film: pouring the cleaned and dehydrated fish roe into a rinsing liquid mixed with water, sodium citrate and hydrogen peroxide for removing the film and bleaching for 4 hours; wherein, the weight ratio of the rinsing liquid to the fish roe is 1.5:1, the following steps; the rinse solution consists of the following components in percentage by weight: 93% of water, 2% of sodium citrate and 5% of hydrogen peroxide are used for carrying out biodegradation under the reaction that the sodium citrate is dissolved in the water, so that microbial films on the surfaces of the fish roes are removed, and the sodium citrate and the hydrogen peroxide are further subjected to oxidation-reduction reaction by being matched with the hydrogen peroxide, so that the reaction speed of the sodium citrate is improved, and the speed of removing the biological films on the surfaces of the fish roes is improved;
s4, detecting: after the rinsed fish roes are washed by cold water, the rinsed fish roes are conveyed to a screening mechanism by taking the cold water as a carrier in an environment of 5 ℃, whether the fish roes are good products or not is detected by a visual detection mechanism, and then the good products and the fish roes with defective products are automatically screened out by the screening mechanism;
s5, seasoning and toning: washing selected good fish roes with cold water, dehydrating, pouring the fish roes into the impregnating solution for seasoning and color mixing, and placing the fish roes in an environment of 0 ℃ for regular and uniform stirring, wherein the stirring time interval is once every six hours, the stirring is uniform, the impregnating time is not less than 24 hours, so that the middle part is prevented from being too concentrated, fermentation and bacteria or impurities are prevented from being bred, and the uniformity of the process of seasoning and color mixing of the fish roes is ensured; wherein the soaking liquid comprises a fish roe dyeing liquid for adding color to the fish roe and a fish roe seasoning liquid for adjusting the taste of the fish roe; the fish roe staining solution adopts natural plant pigment, so that the fish roe staining solution is safer to eat; the fish roe seasoning liquid comprises water, fine salt, white sugar, monosodium glutamate, white soy sauce, strong aromatic sorghum liquor and sorbitol, wherein the weight ratio is as follows: 35% of water, 8% of fine salt, 6% of white sugar, 1% of monosodium glutamate, 4% of white soy sauce, 1% of strong aromatic sorghum liquor and 45% of sorbitol;
s6, filtering and cleaning: filling the soaked fish roe into a filter bag, filtering the soaking liquid, and cleaning with cold water;
s7, dehydration: dehydrating and drying the cleaned fish roe;
s8, bagging and quick-freezing.
Example 3: the embodiment discloses a processing technology of flying fish roes, which comprises the following specific steps:
s1, thawing: taking out frozen fish roe, primarily thawing the frozen fish roe by cold water at the temperature of O ℃, and thawing the frozen fish roe under flowing water at the temperature of 16 ℃;
s2, cleaning: placing the thawed fish roe into a filter bag, washing with cold water, and dehydrating after washing;
s3, rinsing and removing the film: pouring the cleaned and dehydrated fish roe into a rinsing liquid mixed with water, sodium citrate and hydrogen peroxide for removing the film and bleaching for 3.5 hours; wherein, the weight ratio of the rinsing liquid to the fish roe is 1.25:1, the following steps; the rinse solution consists of the following components in percentage by weight: 95% of water, 1.5% of sodium citrate and 3.5% of hydrogen peroxide, so that the sodium citrate is dissolved in the water to be biologically degraded, so that microbial films on the surfaces of the fish roes are removed, and the sodium citrate and the hydrogen peroxide are further subjected to oxidation-reduction reaction by being matched with the hydrogen peroxide, so that the reaction speed of the sodium citrate is improved, and the speed of removing the biological films on the surfaces of the fish roes is improved;
s4, detecting: after the rinsed fish roes are washed by cold water, the rinsed fish roes are conveyed to a screening mechanism by taking the cold water as a carrier in an environment of 5 ℃, whether the fish roes are good products or not is detected by a visual detection mechanism, and then the good products and the fish roes with defective products are automatically screened out by the screening mechanism;
s5, seasoning and toning: washing selected good fish roes with cold water, dehydrating, pouring the fish roes into the impregnating solution for seasoning and color mixing, and placing the fish roes in an environment of 0 ℃ for regular and uniform stirring, wherein the stirring time interval is once every six hours, the stirring is uniform, the impregnating time is not less than 24 hours, so that the middle part is prevented from being too concentrated, fermentation and bacteria or impurities are prevented from being bred, and the uniformity of the process of seasoning and color mixing of the fish roes is ensured; wherein the soaking liquid comprises a fish roe dyeing liquid for adding color to the fish roe and a fish roe seasoning liquid for adjusting the taste of the fish roe; the fish roe staining solution adopts natural plant pigment, so that the fish roe staining solution is safer to eat; the fish roe seasoning liquid comprises water, fine salt, white sugar, monosodium glutamate, white soy sauce, strong aromatic sorghum liquor and sorbitol, wherein the weight ratio is as follows: 35% of water, 8% of fine salt, 6% of white sugar, 1% of monosodium glutamate, 4% of white soy sauce, 1% of strong aromatic sorghum liquor and 45% of sorbitol;
s6, filtering and cleaning: filling the soaked fish roe into a filter bag, filtering the soaking liquid, and cleaning with cold water;
s7, dehydration: dehydrating and drying the cleaned fish roe;
s8, bagging and quick-freezing.
Comparative example 1: a processing technology of flying fish roe comprises the following specific process steps:
s1, thawing: taking out the frozen fish roe, and thawing the frozen fish roe by normal-temperature running water;
s2, cleaning: placing the thawed fish roe into a filter bag, cleaning with normal temperature water, and dehydrating after cleaning;
s3, rinsing and removing the film: pouring the cleaned and dehydrated fish roe into a rinsing liquid mixed with water, sodium citrate and hydrogen peroxide for removing the film and bleaching for 3 hours; wherein, the weight ratio of the rinsing liquid to the fish roe is 1:1, a step of; the rinse solution consists of the following components in percentage by weight: 96% water, 1% sodium citrate, and 3% hydrogen peroxide;
s4, detecting: after the rinsed fish roes are washed by cold water, conveying the fish roes to a screening mechanism by taking the cold water as a carrier in a normal temperature environment, detecting whether the fish roes are good or not by utilizing a visual detection mechanism, and automatically screening out the good fish roes and the bad fish roes by utilizing the screening mechanism;
s5, seasoning and toning: washing selected good-quality fish roes with warm water, dewatering, pouring the fish roes into an impregnating solution for seasoning and color mixing, and placing the fish roes in a normal-temperature environment for regular and uniform stirring, wherein the stirring time interval is once every six hours, the stirring is uniform, and the soaking time is not less than 24 hours, and the impregnating solution comprises a fish roe dyeing solution for adding color to the fish roes and a fish roe seasoning solution for adjusting the taste of the fish roes; the fish roe staining solution adopts natural plant pigment, so that the fish roe staining solution is safer to eat; the fish roe seasoning liquid comprises water, fine salt, white sugar, monosodium glutamate, white soy sauce, strong aromatic sorghum liquor and sorbitol, wherein the weight ratio is as follows: 35% of water, 8% of fine salt, 6% of white sugar, 1% of monosodium glutamate, 4% of white soy sauce, 1% of strong aromatic sorghum liquor and 45% of sorbitol;
s6, filtering and cleaning: filling the soaked fish roe into a filter bag, filtering the soaking liquid, and cleaning with normal-temperature water;
s7, dehydration: dehydrating and drying the cleaned fish roe;
s8, bagging and quick-freezing.
Comparative example 2: a processing technology of flying fish roe comprises the following specific process steps:
s1, thawing: taking out frozen fish roe, primarily thawing the fish roe by cold water at O ℃ and thawing the fish roe under flowing water at 10-16 ℃;
s2, cleaning: placing the thawed fish roe into a filter bag, washing with cold water, and dehydrating after washing;
s3, rinsing and removing the film: pouring the cleaned and dehydrated fish roe into a rinsing liquid containing NaOH for rinsing for 3 hours; wherein, the weight ratio of the rinsing liquid to the fish roe is 1:1, a step of; the rinse solution consists of the following components in percentage by weight: 98% water and 2% food grade NaOH solution;
s4, detecting: after the rinsed fish roes are washed by cold water, the rinsed fish roes are conveyed to a screening mechanism by taking the cold water as a carrier in an environment of 5 ℃, whether the fish roes are good products or not is detected by a visual detection mechanism, and then the good products and the fish roes with defective products are automatically screened out by the screening mechanism;
s5, seasoning and toning: washing selected good fish roes with cold water, dewatering, adding into soaking liquid, flavoring, mixing colors, and regularly stirring at 0 deg.C for at least 24 times every six hours; wherein the soaking liquid comprises a fish roe dyeing liquid for adding color to the fish roe and a fish roe seasoning liquid for adjusting the taste of the fish roe; the fish roe staining solution adopts natural plant pigment, so that the fish roe staining solution is safer to eat; the fish roe seasoning liquid comprises water, fine salt, white sugar, monosodium glutamate, white soy sauce, strong aromatic sorghum liquor and sorbitol, wherein the weight ratio is as follows: 35% of water, 8% of fine salt, 6% of white sugar, 1% of monosodium glutamate, 4% of white soy sauce, 1% of strong aromatic sorghum liquor and 45% of sorbitol;
s6, filtering and cleaning: filling the soaked fish roe into a filter bag, filtering the soaking liquid, and cleaning with cold water;
s7, dehydration: dehydrating and drying the cleaned fish roe;
s8, bagging and quick-freezing.
Comparative example 3: a processing technology of flying fish roe comprises the following specific process steps:
s1, thawing: taking out the frozen fish roe, and thawing the frozen fish roe by normal-temperature running water;
s2, cleaning: placing the thawed fish roe into a filter bag, cleaning with normal temperature water, and dehydrating after cleaning;
s3, rinsing and removing the film: pouring the cleaned and dehydrated fish roe into a rinsing liquid containing NaOH for rinsing for 3 hours; wherein, the weight ratio of the rinsing liquid to the fish roe is 1:1, the following steps; the rinse solution consists of the following components in percentage by weight: 98% water and 2% food grade NaOH solution;
s4, detecting: after the rinsed fish roes are washed by normal-temperature water, conveying the fish roes to a screening mechanism by taking cold water as a carrier in a normal-temperature environment, detecting whether the fish roes are good or not by utilizing a visual detection mechanism, and automatically screening out the good fish roes and the bad fish roes by utilizing the screening mechanism;
s5, seasoning and toning: washing selected good fish roes with cold water, dehydrating, pouring the dehydrated fish roes into impregnating solution for seasoning and color mixing, and placing the soaked fish roes in a normal temperature environment for regular and uniform stirring, wherein the stirring time interval is once every six hours, the stirring is uniform, and the impregnating time is not less than 24 hours; wherein the soaking liquid comprises a fish roe dyeing liquid for adding color to the fish roe and a fish roe seasoning liquid for adjusting the taste of the fish roe; the fish roe staining solution adopts natural plant pigment, so that the fish roe staining solution is safer to eat; the fish roe seasoning liquid comprises water, fine salt, white sugar, monosodium glutamate, white soy sauce, strong aromatic sorghum liquor and sorbitol, wherein the weight ratio is as follows: 35% of water, 8% of fine salt, 6% of white sugar, 1% of monosodium glutamate, 4% of white soy sauce, 1% of strong aromatic sorghum liquor and 45% of sorbitol;
s6, filtering and cleaning: filling the soaked fish roe into a filter bag, filtering the soaking liquid, and cleaning with normal-temperature water;
s7, dehydration: dehydrating and drying the cleaned fish roe;
s8, bagging and quick-freezing.
Evaluation of bacteria on the rear surface of finished flying fish roe products in examples and comparative examples:
the test group and the control group are respectively set as the flying fish roe of the embodiment of the invention and the flying fish roe of the comparative example, the bacterial content of the surface of the flying fish roe in each example, namely the total number of bacterial colonies (cfu/g), is detected by a bacterial detector, and the final measurement result is shown in the following table:
as can be seen from the analysis of the table, the bacterial content of the flying fish roe prepared in the embodiment of the invention is obviously less than that of the flying fish roe prepared in the comparative example, the quality is better, the edible taste is better, and the long-term storage is more facilitated. Among them, embodiment 1 is the best in effect and belongs to the best embodiment in the present invention.
The above description is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above examples, and all technical solutions belonging to the concept of the present invention belong to the protection scope of the present invention. It should be noted that modifications and adaptations to the present invention may occur to one skilled in the art without departing from the principles of the present invention and are intended to be within the scope of the present invention.
Claims (6)
1. A processing technology of flying fish roes is characterized by comprising the following steps:
s1, thawing: taking out frozen fish roe, primarily thawing the fish roe by cold water at 0 ℃ and thawing the fish roe under flowing water at 10-16 ℃;
s2, cleaning: placing the thawed fish roe into a filter bag, washing with cold water, and dehydrating after washing;
s3, rinsing and removing the film: pouring the cleaned and dehydrated fish roe into a rinsing liquid mixed with water, sodium citrate and hydrogen peroxide for removing the film and bleaching; the rinsing liquid comprises the following components in parts by weight: 93-96% of water, 1-2% of sodium citrate and 3-5% of hydrogen peroxide;
s4, detecting: after the rinsed fish roes are washed by cold water, the rinsed fish roes are conveyed to a screening mechanism by taking the cold water as a carrier, whether the fish roes are good products or not is detected by a visual detection mechanism, and then the good products and the fish roes with defective products are automatically screened out by the screening mechanism;
s5, seasoning and toning: washing selected good fish roes with cold water, dehydrating, pouring the dehydrated fish roes into impregnating solution for seasoning and color mixing, and regularly and uniformly stirring the fish roes in an environment of 0-5 ℃; wherein the soaking liquid comprises a fish roe dyeing liquid for adding color to the fish roe and a fish roe seasoning liquid for adjusting the taste of the fish roe; the regular stirring is carried out for once every six hours, and the stirring is uniform, and the soaking time is not less than 24 hours;
s6, filtering and cleaning: filling the soaked fish roe into a filter bag, filtering the soaking liquid, and cleaning with cold water;
s7, low-temperature dehydration: dehydrating and drying the cleaned fish roe;
s8, bagging and quick-freezing.
2. The process of claim 1, wherein in step S3, the weight ratio of rinse liquid to fish roe is 1-1.5:1.
3. A process according to claim 1 or 2, wherein in step S3, the fish roe is bleached in the rinse solution for a period of 3-4 hours.
4. The process of claim 1, wherein the screening of the test product of step S4 is performed in an environment of 0-5 degrees celsius.
5. A process according to claim 1 or 4, wherein in step S4, the flow of water is guided by the channel structure during transportation of the fish roes to the screening mechanism, so that the fish roes are evenly divided into a plurality of rows for flow transportation, and the width of each row of channels only allows the width of one fish roe to be transported.
6. The process of claim 1, wherein the cold water used in the cleaning of the fish roe in steps S2, S4, S5 and S6 is at a temperature of 0-2 ℃.
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