CN114831278A - Non-fried fish curd and preparation method thereof - Google Patents
Non-fried fish curd and preparation method thereof Download PDFInfo
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- CN114831278A CN114831278A CN202210494411.5A CN202210494411A CN114831278A CN 114831278 A CN114831278 A CN 114831278A CN 202210494411 A CN202210494411 A CN 202210494411A CN 114831278 A CN114831278 A CN 114831278A
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
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- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 4
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 4
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/38—Puffing or expanding by heating
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a non-fried fish curd and a preparation method thereof, wherein the preparation method comprises the following steps: processing raw fish, cleaning, meat picking, rinsing, fine filtering, dehydrating, mincing, molding, microwave expanding, baking and curing, quick freezing and packaging. According to the invention, the microwave combined baking equipment is used for replacing the traditional fish-rotting frying process, so that the use of edible oil is greatly reduced, the generation of harmful substances is reduced, the edible safety of the prepared fish-rotting is high, and the problems that a large amount of edible oil is required for preparing the fish-rotting by frying the fish-rotting in the prior art, the edible oil is repeatedly used to generate the harmful substances, the oil content of the fried fish-rotting is high and the fried fish-rotting is not healthy enough and the like are well solved.
Description
Technical Field
The invention relates to the technical field of processing of frozen minced fillet conditioning products, in particular to non-fried fish curd and a preparation method thereof.
Background
The fish curd is prepared by beating, seasoning and simply forming fresh fish meat and eggs, has the characteristics of delicious taste, tender and smooth mouthfeel, rich nutrition and the like, is widely popular with consumers, can be eaten independently and can be prepared into various delicacies, and becomes prominent dietary characteristics of hot pot catering, bean fishing, seabed fishing, pot-rinsing shops and the like.
The traditional fish curd process is mainly prepared by frying edible oil, and the preparation principle of the fish curd is as follows: the temperature of the surface of the food after the fish curd is placed in hot oil is rapidly increased, water is vaporized, a dry layer appears on the surface of the fish curd, and the water vaporization layer gradually migrates into the food; at the moment, the surface temperature of the fish curd is raised to the temperature of hot oil, while the internal temperature of the fish curd slowly approaches 100 ℃, and in the process, water vapor cannot be quickly released and accumulates to gradually expand the fish curd; the surface drying layer has a porous structure, pores are different in size, water vapor migrates out of large pores in the frying process, then hot oil replaces the space occupied by water vapor, and the water migration and transfer are limited, so that the water content in the fish curd is high, and the fish curd has crisp outside and tender inside taste. During the frying process, the saccharides and the protein substances are subjected to Maillard reaction, so that the surface of the fish curd is bright brown yellow.
At present, in the process of producing the fish rot in a factory, edible oil needs to be repeatedly fried at high temperature, nutrient substances of the oil are thoroughly destroyed in the process of repeated use, and fatty acid is subjected to thermal cracking, thermal oxidation and thermal polymerization, so that n-alkane, mono-olefin, phenol, ketone and other harmful organic compounds are generated. Animal experiments show that the edible oil used for many times can shorten the life of the fruit flies by more than 30 percent, can improve the sterility rate of the fruit flies and has obvious carcinogenicity. Meanwhile, a large amount of edible oil is needed in the production process, and the edible oil needs to be replaced frequently, so that the cost is high. In addition, the fried fish curd has high oil content and high trans-fatty acid content, and does not conform to the modern healthy diet concept.
Disclosure of Invention
The invention aims to provide non-fried fish curds and a preparation method thereof, which replace the conventional fish curds frying process through microwave combined baking equipment, greatly reduce the use of edible oil, reduce the generation of harmful substances, improve the edible safety of the fish curds and well solve the problems that a large amount of edible oil is required for preparing the fried fish curds, the edible oil is repeatedly used to generate the harmful substances, the fried fish curds have high oil content and are not healthy enough in the prior art and the like.
In order to achieve the purpose, the invention adopts the following technical scheme:
in a first aspect, the present invention provides a method for preparing non-fried fish meat, comprising the steps of:
s1, pretreatment of tilapia meat: processing tilapia mossambica with raw material fish, cleaning, collecting meat, rinsing, finely filtering and dehydrating to obtain fish meat;
s2, beating: adding 30-40% of dehydrated fish into a beater, carrying out air beating for 5min, grinding fish tissues, adding 2-3% of salt, and continuing to stir for 20-30 min;
s3, adding a proper amount of water into 1-5% of gelatin and 0.2-0.4% of composite phosphate for swelling, then adding the swelled gelatin, 5-10% of starch and 20-40% of ice into the fish meat obtained in the step S2, and stirring and mixing uniformly;
s4, adding 0-20% of egg white, 0.1-0.3% of fish essence and 1-3% of monosodium glutamate into the fish meat obtained in the step S3, and stirring and mixing uniformly;
s5, molding: molding by adopting a swing type fish ball molding machine, so that the molded fish bean curd slurry uniformly falls onto a conveyor belt and is conveyed into microwave equipment through the conveyor belt;
s6, microwave expansion: the formed fish curd is subjected to microwave heating expansion treatment sequentially through microwave equipment;
s7, baking and curing: carrying out rotary baking, curing and shaping on the fish curd subjected to microwave expansion;
and S8, quick-freezing, packaging, detecting metal, and refrigerating.
Further, in step S1, the raw fish processing operation includes: the raw material fish is washed to remove mucus and bacteria attached to the surface (the bacteria can be reduced by 80-90%), then the fish is descaled, the head and the viscera are cut, and the residual viscera, dirty blood and black membranes in the abdominal cavity are cleaned by water. The process must clean the raw fish, otherwise the fish protein will be partially decomposed by the proteolytic enzyme in the viscera or blood, which affects the elasticity and quality of the minced fish product.
Further, in step S1, the operation of cleaning includes: slicing, washing the fish fillets, repeating the washing for 2-3 times, and controlling the water temperature to be below 10 ℃ so as to prevent protein denaturation.
Further, in step S1, the meat-picking operation includes: the cleaned fish fillets are fed between the roller with meshes and the rubber belt, and the fish meat passes through the mesh holes of the roller to enter the roller under the extrusion action between the roller and the rubber belt, while the bone bones and the fish skin are left on the surface of the roller, so that the aim of separating the fish meat from the bone bones and the fish skin is fulfilled.
Further, in step S1, the rinsing operation includes: washing the harvested fish meat with water or mixed aqueous solution to remove water-soluble protein, pigment, odor, fat, and Ca from the fish meat 2+ 、Mg 2+ And the like, and has important effect on improving the quality and preservation performance of the minced fillet product. Wherein the mixed aqueous solution contains 0.1-0.15% of common salt and 0.2-0.5% of sodium bicarbonate.
Further, in step S1, the fine filtering operation includes: removing finely-crushed fish skin and bone heads from the fish meat by using a fine filter; wherein the diameter of the filter mesh for red meat fish is 1.5mm, the diameter of the filter mesh for white meat fish is 0.5-0.8 mm, and the fish temperature is kept below 10 ℃ in the fine filtration and classification process to prevent fish protein denaturation.
Further, in step S1, the operation of dehydration includes: removing excessive water from fish meat by screw press, and controlling the temperature at 10 deg.C. Because the fish meat is rinsed and has more water content, the fish meat needs to be dehydrated; meanwhile, the higher the temperature is, the easier the dehydration is, and the faster the dehydration speed is, but the protein is easy to denature, and the temperature is ideally controlled to be about 10 ℃ from the consideration of the actual production process.
Preferably, in step S3, the composite phosphate is prepared by mixing the following components in a weight ratio of 2: 1: 2 sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate.
Further, in step S6, the microwave power is 300-400W, and the microwave heating expansion time is 30-60S.
Further, in step S7, the temperature of baking and curing is 160-180 ℃, and the baking time is 20-30 min.
Further, in step S8, the quick-freezing operation includes: IQF is adopted to freeze the fish curd, the freezing time is controlled within 50min, and the final freezing temperature of the center temperature of the fish curd is lower than-18 ℃. When freezing, the fish curd is uniformly placed on the freezing conveyer belt, and is not suitable for being too dense or overlapped. Before freezing, the temperature of the freezing tunnel is reduced to below-35 ℃, then the fish is put into the freezing tunnel, and the temperature in the freezing chamber is lower than-35 ℃ in the freezing process.
In a second aspect, the invention provides non-fried fish curd prepared by the preparation method.
The invention adopts the principle of microwave heating: when food material is in microwave high-frequency electric field with very short oscillation period, the water molecules in the food material will be polarized and arranged regularly along the direction of the microwave electric field, then the food material will rotate rapidly along with the alternating change of the direction of the high-frequency alternating electric field, and will produce violent collision and friction (hundreds of millions of times per second), as a result, a part of microwave energy will be converted into molecular motion energy, and will be expressed in the form of heat, so that the temperature of water will rise and leave the material. The method for making the fish curd by utilizing the microwave heating mode can be similar to the moisture migration process in the fried fish curd production process, the heat generated by the rapid collision of the water molecules in the microwave heating fish curd process enables the moisture to be rapidly changed into water vapor, the vapor pressure is generated in food, the fish curd is gradually expanded, and the expansion degree of the fish curd can be controlled by adjusting the microwave time.
The invention adopts the principle of high-temperature baking: baking is a method of processing food products using radiant heat energy. Under the action of radiant heat, the food material firstly undergoes protein solidification and starch gelatinization on the surface, then is further transmitted to the inside along with heat, moisture vaporization is also generated in the food, so that the inside expands to make the surface layer plump, the Maillard reaction (caramel coloring) of the surface layer is accompanied, the fish curd can be solidified under the optimal expansion effect through baking, the shape of the round drum is kept, and the surface of the fish curd is plated with a layer of golden yellow through the Maillard reaction.
Compared with the prior art, the invention provides the non-fried fish curd and the preparation method thereof, and the non-fried fish curd has the following beneficial effects:
(1) the production efficiency of the fish curd can be improved by combining microwave heating and high-temperature baking;
(2) the fish curd is expanded by adopting a microwave heating mode to replace the traditional frying process, so that the use of edible oil can be greatly reduced, the economic benefit is improved, the risk of harm to human bodies caused by harmful substances generated in the frying process is reduced, and the modern healthy diet concept is more met;
(3) the high-temperature baking is adopted to better solidify the fish curd and color the surface of the fish curd.
Detailed Description
The technical solutions of the present invention will be described clearly and completely below, and it should be understood 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.
The invention provides a non-fried fish curd, which comprises the following steps: raw material fish treatment, cleaning, meat collection, rinsing, fine filtration, dehydration, beating, molding, microwave expansion, baking and shaping, quick freezing and packaging.
Specifically, the preparation method of the non-fried fish curd comprises the following steps:
(1) treating raw material fish: firstly, tilapia raw material fish is washed, mucus and bacteria attached to the surface are removed (the bacteria can be reduced by 80-90%). Then, removing scales, and cutting off the head and the internal organs by two methods: first, dorsal dissection (dissection down the dorsal midline) and second, ventral dissection (dissection from the ventral midline). The residual internal organs, dirty blood and black membrane in the abdominal cavity are washed by water. The process must clean the raw fish, otherwise the fish protein will be partially decomposed by the proteolytic enzyme in the viscera or blood, which affects the elasticity and quality of the minced fish product.
(2) Cleaning: slicing, and washing the fish fillet, wherein the washing is generally repeated for 2-3 times, and the water temperature is controlled below 10 ℃ so as to prevent protein denaturation.
(3) Meat collection: when meat is picked, the cleaned fish fillets are fed between the roller with meshes and the rubber belt, the fish meat passes through the meshes of the roller to enter the roller under the extrusion action between the roller and the rubber belt, and the bone bones and the fish skin are left on the surface of the roller, so that the aim of separating the fish meat from the bone bones and the fish skin is fulfilled.
(4) Rinsing: washing the harvested fish meat with water or mixed aqueous solution to remove water-soluble protein, pigment, odor, fat, and Ca from the fish meat 2+ 、Mg 2+ And the like, and has important effect on improving the quality and preservation performance of the minced fillet product. Wherein the mixed aqueous solution contains 0.1-0.15% of common salt and 0.2-0.5% of sodium bicarbonate.
(5) Fine filtering: removing impurities such as finely-crushed fish skin and broken bones from fish meat by using a fine filter. Wherein the diameter of the filter mesh for red meat fish is 1.5mm, the diameter of the filter mesh for white meat fish is 0.5-0.8 mm, ice is frequently added into an ice tank in the fine filtration and classification process, and the temperature of the fish is kept below 10 ℃ to prevent the fish protein from denaturation.
(6) And (3) dehydrating: removing excessive water from fish meat by screw press, and controlling the temperature at 10 deg.C. Because the fish meat is rinsed and has more water content, the fish meat needs to be dehydrated; meanwhile, the higher the temperature is, the easier the dehydration is, and the faster the dehydration speed is, but the protein is easy to be denatured, and the temperature is preferably controlled to be about 10 ℃ from the consideration of the actual production process.
(7) Beating: adding 30-40% of dehydrated fish into a beater, carrying out air beating for 5min, grinding fish tissues, and destroying fish muscle fiber tissues; adding 2-3% of salt, and continuously beating and kneading for 20-30 min to enable myofibril to be dissolved into a viscous sol body in sequence; adding 1-5% of gelatin and 0.2-0.4% of composite phosphate into 8 times of water by mass for swelling, adding the swelled gelatin, 5-10% of starch and 20-40% of ice into a beater, and uniformly stirring and mixing the mixture with fish; then adding 0-20% of egg white, 0.1-0.3% of fish essence and 1-3% of monosodium glutamate into a beating machine, and continuously stirring and uniformly mixing with fish; the kneading time is not too long, so that the fish paste is prevented from being heated to cause denaturation and influence on gel strength. Wherein the composite phosphate is prepared from the following components in percentage by weight of 2: 1: 2 sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate.
(8) Molding: and (3) forming by adopting a swing type fish ball forming machine, so that the formed fish bean curd slurry uniformly falls onto a conveyor belt and is conveyed into microwave equipment through the conveyor belt.
(9) Microwave expansion: and (4) performing microwave heating expansion treatment on the formed fish curd by microwave equipment in sequence. In the process, the microwave heats the moisture in the fish curd, so that the moisture is heated and evaporated into steam, pressure difference is formed, the fish curd expands from inside to outside, and a certain space structure is formed. Specifically, the low-fire power of the microwave equipment is adjusted, the microwave power is set to be 300-400W, and the microwave heating expansion time is 30-60 s.
(10) Baking and curing: and (4) carrying out rotary baking, curing and shaping on the fish curd expanded by the microwave. The fish curd expanded by the microwaves is rapidly cooled and shrunk after leaving the microwave heating, and the residual water in the fish curd is heated and evaporated to form water vapor through high-temperature heating and baking, so that the fish curd is recovered to the expansion state during the microwave heating, and the surface of the fish curd is solidified through rotary baking, and the surface of the fish curd is turned into golden yellow through the Maillard reaction. Specifically, the baking curing temperature is set to be 160-180 ℃, and the baking time is 20-30 min.
(11) Quick-freezing: IQF is adopted to freeze the fish curd, the freezing time is controlled within 50min, and the final freezing temperature of the center temperature of the fish curd is lower than-18 ℃. When freezing, the fish curd is uniformly placed on the freezing conveyer belt, and is not suitable for being too dense or overlapped. Before freezing, the temperature of the freezing tunnel is reduced to below-35 ℃, then the fish is put into the freezing tunnel, and the temperature in the freezing chamber is lower than-35 ℃ in the freezing process.
(12) Packaging and warehousing: and weighing by using an electronic scale and then carrying out internal and external packaging. Detecting metal components of frozen products before boxing by a metal detector; if metal is detected, it is picked for further processing. And then, refrigerating and storing in a warehouse.
The present invention is described in further detail below by means of detailed examples.
The starting materials used in the examples are all commercially available.
Example 1
The embodiment provides a preparation method of non-fried fish curd, which comprises the following steps:
(1) treating raw material fish: firstly, tilapia raw material fish is washed, mucus and bacteria attached to the surface are removed (the bacteria can be reduced by 80-90%). Then, the head and internal organs are cut off, and the residual internal organs, dirty blood and black membranes in the abdominal cavity are cleaned by water.
(2) Cleaning: slicing, washing the fish fillets, repeating the washing for 2-3 times, and controlling the water temperature to be below 10 ℃ so as to prevent protein denaturation.
(3) Meat collection: when meat is picked, the cleaned fish fillets are fed between the roller with meshes and the rubber belt, and the fish meat passes through the mesh holes of the roller to enter the roller by virtue of the extrusion effect between the roller and the rubber belt, while the bone bones and the fish skin are left on the surface of the roller, so that the purpose of separating the fish meat from the bone bones and the fish skin is achieved.
(4) Rinsing: washing the harvested fish meat with water or mixed aqueous solution to remove water-soluble protein, pigment, odor, fat, and Ca from the fish meat 2+ 、Mg 2+ And the like, and has important effect on improving the quality and preservation performance of the minced fillet product. Wherein the mixed aqueous solution contains 0.1-0.15% of common salt and 0.2-0.5% of sodium bicarbonate.
(5) Fine filtering: removing impurities such as finely-crushed fish skin and broken bones from fish meat by using a fine filter. Wherein the diameter of the filter mesh for red meat fish is 1.5mm, the diameter of the filter mesh for white meat fish is 0.5-0.8 mm, ice is frequently added into an ice tank in the fine filtration and classification process, and the temperature of the fish is kept below 10 ℃ to prevent the fish protein from denaturation.
(6) And (3) dehydrating: removing excessive water from fish meat by screw press, and controlling the temperature at 10 deg.C. Because the fish meat is rinsed and has more water content, the fish meat needs to be dehydrated; meanwhile, the higher the temperature is, the easier the dehydration is, and the faster the dehydration speed is, but the protein is easy to be denatured, and the temperature is preferably controlled to be about 10 ℃ from the consideration of the actual production process.
(7) Beating: adding 40% of dehydrated fish into a beater, mashing for 5min, and breaking muscle fiber tissue of fish; adding 2% salt, and continuously kneading for 20min to dissolve myofibril into viscous sol; adding 1% of gelatin and 0.3% of composite phosphate into 8 times of water by mass for swelling, adding the swollen gelatin, 5% of starch and 29.1% of ice into a beater, and uniformly stirring and mixing the swollen gelatin, the starch and the ice with fish; then 10% of egg white, 0.2% of fish essence and 2% of monosodium glutamate are added into a beating machine, and are continuously stirred and uniformly mixed with fish. The kneading time is not too long, so that the fish paste is prevented from being heated to cause denaturation and influence on gel strength. Wherein the composite phosphate is prepared from the following components in percentage by weight of 2: 1: 2 sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate.
(8) Molding: and (3) forming by adopting a swing type fish ball forming machine, so that the formed fish bean curd slurry uniformly falls onto a conveyor belt and is conveyed into microwave equipment through the conveyor belt.
(9) Microwave expansion: and (3) performing microwave heating expansion treatment on the formed fish curd by microwave equipment in sequence, wherein the microwave power is set to be 300W, and the microwave heating expansion time is 60 s. In the process, the microwave heats the moisture in the fish curd, so that the moisture is heated and evaporated into steam, thereby forming pressure difference, and the fish curd expands from inside to outside to form a certain space structure.
(10) Baking and curing: and (3) carrying out rotary baking, curing and shaping on the fish curd expanded by the microwaves, wherein the baking and curing temperature is set to be 170 ℃, and the baking time is 25 min. The fish curd expanded by the microwaves is rapidly cooled and shrunk after leaving the microwave heating, and the residual water in the fish curd is heated and evaporated to form water vapor through high-temperature heating and baking, so that the fish curd is recovered to the expansion state during the microwave heating, and the surface of the fish curd is solidified through rotary baking, and the surface of the fish curd is turned into golden yellow through the Maillard reaction.
(11) Quick-freezing: IQF is adopted to freeze the fish curd, the freezing time is controlled within 50min, and the final freezing temperature of the center temperature of the fish curd is lower than-18 ℃. When freezing, the fish curd is uniformly placed on the freezing conveyer belt, and is not suitable for being too dense or overlapped. Before freezing, the temperature of the freezing tunnel is reduced to below-35 ℃, then the fish is put into the freezing tunnel, and the temperature in the freezing chamber is lower than-35 ℃ in the freezing process.
(12) Packaging and warehousing: and weighing by using an electronic scale and then carrying out internal and external packaging. Detecting metal components of frozen products before boxing by a metal detector; if metal is detected, it is picked for further processing. And then, refrigerating and warehousing for storage.
Example 2
The embodiment provides a preparation method of non-fried fish curd, which comprises the following steps:
(1) treating raw material fish: firstly, tilapia raw material fish is washed, mucus and bacteria attached to the surface are removed (the bacteria can be reduced by 80-90%). Then, the head and internal organs are cut off, and the residual internal organs, dirty blood and black membranes in the abdominal cavity are cleaned by water.
(2) Cleaning: slicing, washing the fish fillets, repeating the washing for 2-3 times, and controlling the water temperature to be below 10 ℃ so as to prevent protein denaturation.
(3) Meat collection: when meat is picked, the cleaned fish fillets are fed between the roller with meshes and the rubber belt, and the fish meat passes through the mesh holes of the roller to enter the roller by virtue of the extrusion effect between the roller and the rubber belt, while the bone bones and the fish skin are left on the surface of the roller, so that the purpose of separating the fish meat from the bone bones and the fish skin is achieved.
(4) Rinsing: washing the harvested fish meat with water or mixed aqueous solution to remove water-soluble protein, pigment, odor, fat, and Ca from the fish meat 2+ 、Mg 2+ Inorganic ions, etc. for improving the quality and preservation of minced fillet productsCan play an important role. Wherein the mixed aqueous solution contains 0.1-0.15% of common salt and 0.2-0.5% of sodium bicarbonate.
(5) Fine filtering: removing impurities such as finely-crushed fish skin and broken bones from fish meat by using a fine filter. Wherein the diameter of the filter mesh for red meat fish is 1.5mm, the diameter of the filter mesh for white meat fish is 0.5-0.8 mm, ice is frequently added into an ice tank in the fine filtration and classification process, and the temperature of the fish is kept below 10 ℃ to prevent the fish protein from denaturation.
(6) And (3) dehydrating: removing excessive water from fish meat by screw press, and controlling the temperature at 10 deg.C. Because the fish meat is rinsed and has more water content, the fish meat needs to be dehydrated; meanwhile, the higher the temperature is, the easier the dehydration is, and the faster the dehydration speed is, but the protein is easy to denature, and the temperature is ideally controlled to be about 10 ℃ from the consideration of the actual production process.
(7) Beating: adding 30% of dehydrated fish into a beater, mashing for 5min, and breaking muscle fiber tissue of fish; adding 2% salt, and continuously kneading for 20min to dissolve myofibril into viscous sol; adding 1% of gelatin and 0.3% of composite phosphate into 8 times of water by mass for swelling, adding the swollen gelatin, 10% of starch and 26.1% of ice into a beater, and uniformly stirring and mixing the swollen gelatin, the starch and the ice with fish; then 20% of egg white, 0.2% of fish essence and 2% of monosodium glutamate are added into a beating machine, and are continuously stirred and uniformly mixed with fish. The kneading time is not too long, so that the fish paste is prevented from being heated to cause denaturation and influence on gel strength. Wherein the composite phosphate is prepared from the following components in percentage by weight of 2: 1: 2 sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate.
(8) Molding: and (3) forming by adopting a swing type fish ball forming machine, so that the formed fish bean curd slurry uniformly falls onto a conveyor belt and is conveyed into microwave equipment through the conveyor belt.
(9) Microwave expansion: and (3) performing microwave heating expansion treatment on the formed fish curd by microwave equipment in sequence, wherein the microwave power is set to be 400W, and the microwave heating expansion time is 40 s. In the process, the microwave heats the moisture in the fish curd, so that the moisture is heated and evaporated into steam, thereby forming pressure difference, and the fish curd expands from inside to outside to form a certain space structure.
(10) Baking and curing: and (3) carrying out rotary baking, curing and shaping on the fish curd subjected to microwave expansion, wherein the baking and curing temperature is set to 180 ℃, and the baking time is 20 min. The fish curd expanded by the microwaves is rapidly cooled and shrunk after leaving the microwave heating, and the residual water in the fish curd is heated and evaporated to form water vapor through high-temperature heating and baking, so that the fish curd is recovered to the expansion state during the microwave heating, and the surface of the fish curd is solidified through rotary baking, and the surface of the fish curd is turned into golden yellow through the Maillard reaction.
(11) Quick-freezing: IQF is adopted to freeze the fish curd, the freezing time is controlled within 50min, and the final freezing temperature of the center temperature of the fish curd is lower than-18 ℃. When freezing, the fish curd is uniformly placed on the freezing conveyer belt, and is not suitable for being too dense or overlapped. Before freezing, the temperature of the freezing tunnel is reduced to below-35 ℃, then the fish is put into the freezing tunnel, and the temperature in the freezing chamber is lower than-35 ℃ in the freezing process.
(12) Packaging and warehousing: and weighing by using an electronic scale and then carrying out internal and external packaging. Detecting metal components of frozen products before boxing by a metal detector; if metal is detected, it is picked for further processing. And then, refrigerating and storing in a warehouse.
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 fall within the spirit and principle of the present invention are intended to be included therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (10)
1. A preparation method of non-fried fish curd is characterized by comprising the following steps:
s1, pretreatment of tilapia meat: processing tilapia mossambica with raw material fish, cleaning, collecting meat, rinsing, finely filtering and dehydrating to obtain fish meat;
s2, beating: adding 30-40% of dehydrated fish into a beater, carrying out air beating for 5min, grinding fish tissues, adding 2-3% of salt, and continuing to stir for 20-30 min;
s3, adding a proper amount of water into 1-5% of gelatin and 0.2-0.4% of composite phosphate for swelling, then adding the swelled gelatin, 5-10% of starch and 20-40% of ice into the fish meat obtained in the step S2, and stirring and mixing uniformly;
s4, adding 0-20% of egg white, 0.1-0.3% of fish essence and 1-3% of monosodium glutamate into the fish meat obtained in the step S3, and stirring and mixing uniformly;
s5, molding: molding by adopting a swing type fish ball molding machine, so that the molded fish bean curd slurry uniformly falls onto a conveyor belt and is conveyed into microwave equipment through the conveyor belt;
s6, microwave expansion: the formed fish curd is subjected to microwave heating expansion treatment sequentially through microwave equipment;
s7, baking and curing: carrying out rotary baking, curing and shaping on the fish curd subjected to microwave expansion;
and S8, quick-freezing, packaging, detecting metal, and refrigerating.
2. The method for preparing as claimed in claim 1, wherein the raw fish processing operation in step S1 includes: firstly, washing raw material fish, then descaling, cutting off the head and viscera, and then cleaning residual viscera, dirty blood and black membranes in the abdominal cavity with water; the operation of cleaning includes: slicing, cleaning the fillets, repeating for 2-3 times, and controlling the water temperature to be below 10 ℃.
3. The method of claim 1, wherein the meat-cutting operation in step S1 includes: the cleaned fish fillets are fed between the roller with meshes and the rubber belt, the fish meat passes through the meshes of the roller and enters the roller under the extrusion action between the roller and the rubber belt, and the bone bones and the fish skin are remained on the surface of the roller, so that the aim of separating the fish meat from the bone bones and the fish skin is fulfilled.
4. The method according to claim 1, wherein in step S1, the rinsing operation includes: washing the harvested fish meat with water or a mixed aqueous solution; wherein the mixed aqueous solution contains 0.1-0.15% of common salt and 0.2-0.5% of sodium bicarbonate.
5. The method as claimed in claim 1, wherein the fine filtering operation in step S1 includes: removing finely-crushed fish skin and bone heads from the fish meat by using a fine filter; wherein the diameter of the filter mesh for red meat fish is 1.5mm, the diameter of the filter mesh for white meat fish is 0.5-0.8 mm, and the fish temperature is required to be kept below 10 ℃ in the fine filtration and classification process.
6. The production method according to claim 1, wherein in step S1, the operation of dehydration includes: removing excessive water from fish meat by screw press, and controlling the temperature at 10 deg.C.
7. The method of claim 1, wherein in step S6, the microwave power is 300-400W, and the microwave heating expansion time is 30-60S.
8. The method of claim 1, wherein in step S7, the temperature of baking and curing is 160-180 ℃ and the baking time is 20-30 min.
9. The preparation method according to claim 1, wherein in step S8, the operation of quick-freezing comprises: IQF is adopted to freeze the fish curd, the freezing time is controlled within 50min, and the final freezing temperature of the center temperature of the fish curd is lower than-18 ℃.
10. A non-fried fish curd, which is prepared by the preparation method of any one of claims 1 to 9.
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| CN106579062A (en) * | 2016-12-30 | 2017-04-26 | 广州禄仕食品有限公司 | Novel fish curd product and preparation method thereof |
| CN106666488A (en) * | 2016-12-30 | 2017-05-17 | 广州禄仕食品有限公司 | Novel fish meat product and preparation method thereof |
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| CN102067996A (en) * | 2010-12-11 | 2011-05-25 | 江南大学 | Processing method of leisure dried product of mixed fish and vegetable |
| CN102423087A (en) * | 2011-11-24 | 2012-04-25 | 江南大学 | Vacuum microwave segmented combined drying manufacturing method of instant crisp dehydrated fish ball |
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