CN114938838B - Pretreatment method for grilled fish - Google Patents

Pretreatment method for grilled fish Download PDF

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Publication number
CN114938838B
CN114938838B CN202210400431.1A CN202210400431A CN114938838B CN 114938838 B CN114938838 B CN 114938838B CN 202210400431 A CN202210400431 A CN 202210400431A CN 114938838 B CN114938838 B CN 114938838B
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fish
parts
fishy smell
slices
smell removing
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CN114938838A (en
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方翔
方飞座
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Fujian Minwei Food Co ltd
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Fujian Minwei Food Co ltd
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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
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
    • A23L29/03—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
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A23L5/276—Treatment with inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
    • 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 relates to the technical field of food processing and production, in particular to a pretreatment method of grilled fish, which solves the problem that the fishy smell removing effect of the existing grilled fish processing technology is common. The method comprises the following steps: (1) washing the fish to remove excess; (2) Uniformly smearing a first fishy smell removing agent on the surface of the fish, standing for 15-30min at 40-50 ℃, and cleaning the fish with water; (3) cutting into fish slices with uniform thickness and uniform size; (4) Putting the fish slices into a deodorization device filled with a second deodorization agent for deodorization treatment, (5) putting the fish slices into a seasoning liquid for soaking treatment; (6) Drying the seasoned fish slices to ensure that the moisture content is below 35%; (7) baking; and (8) vacuum packaging to obtain the grilled fish product.

Description

Pretreatment method for grilled fish
Technical Field
The invention relates to the technical field of food processing and production, in particular to a pretreatment method of grilled fish.
Background
In recent years, with the change of marine fishery resources, the yield of traditional economic fishes (such as yellow croaker, hairtail, cuttlefish and the like) is continuously reduced, the fish flood is not formed, and the yield is continuously increased due to the fact that natural enemies are reduced, the reproductive capacity is high, the quantity is large, the distribution is wide, and the small fishes such as the anchovy and the like. In the past, a large part of these small fish were processed into low-value products such as fish meal and feed, and the value thereof was not fully utilized. In practice, the nutrition value of these small fishes is not low, and if deep development and utilization can be carried out, the added value of the small fishes can be greatly improved. Wherein, the processing into instant snack grilled fish is the common processing method for aquatic product processing enterprises.
Patent application number CN201310588559.6 discloses a processing technology of multi-flavor grilled fish, which mainly comprises the following steps: selecting materials, cooking, soaking and seasoning, mixing with a leavening agent, dehydrating with cold air, and flavoring, wherein the whole process is simple in steps and high in operability. The whole processing technology is optimized, and the formulas of the deodorization liquid and the leavening agent are improved, so that the obtained grilled fish body is complete, has good flavor and soft mouthfeel, and is not easy to block the throat when being eaten. Patent application number 201310189979.7 discloses a preparation method of a convenient instant flavor grilled fish, comprising the following steps: (1) raw material pretreatment; (2) pickling; (3) desalting and cutting; (4) frying; (5) high temperature cooking; (6) smoking and drying; (7) mixing materials; (8) metering and packaging; (9) sterilizing; and (10) removing water and boxing. The finished fish has delicious taste, unique flavor, certain elasticity and hardness and chewing resistance; in addition, the fishbone and the fishbone tissue are completely softened, and the fishbone tissue can be directly eaten, so that the problem that most of fresh water fishbone is stuck with more throats is thoroughly solved. Fishy smell removal is a key technology in the processing of fish products, and the quality of the fish products is determined to a great extent by the fishy smell. The existing grilled fish processing technology can not well solve the problem of heavy fishy smell and has a general effect of removing fishy smell.
Disclosure of Invention
Therefore, the invention provides a pretreatment method for grilled fish, which solves the problem that the existing grilled fish processing technology has common fishy smell removal effect.
In order to achieve the above purpose, the invention is realized by the following technical scheme:
a pretreatment method of grilled fish, comprising the steps of:
(1) Cleaning the fish, removing the fish head, the fish tail, the fish scales, the viscera, the fish cheeks and the fish fins, cleaning and draining;
(2) Uniformly smearing a first fishy smell removing agent on the surface of the fish, standing for 15-30min at 40-50 ℃, and cleaning the fish with water, wherein the first fishy smell removing agent comprises the following raw materials in parts by weight: 50-70 parts of starch, 8-14 parts of sodium carbonate, 6-12 parts of ammonium chloride, 4-8 parts of rosmarinic acid and 10-18 parts of water;
(3) Cutting the fish into two halves along the vertebra, and then cutting into fish slices with uniform thickness and uniform size;
(4) The fish slices are placed into fishy smell removing equipment provided with a second fishy smell removing agent for fishy smell removing treatment, the treatment time is 40-80min, the fishy smell removing equipment comprises a tank body and a tank cover for sealing the tank body, a rotating shaft is arranged at the bottom of the tank cover, a first driving motor for driving the rotating shaft to rotate is arranged at the top of the tank cover, a lifting device for controlling the lifting of the tank cover is arranged at one side of the tank cover, a placing tray is sleeved on the rotating shaft, a partition plate is arranged in the placing tray, the partition plate divides the placing tray into a plurality of independent spaces, through holes are formed in the bottom of the placing tray, and arc stirring blades are arranged at the upper end and the lower end of the placing tray;
the second deodorization agent comprises the following raw materials in parts by weight: 3-6 parts of mint extract, 2-4 parts of citrus essential oil, 1.8-3.6 parts of glycyrrhizic acid, 1-3 parts of sucrose fatty acid ester, 0.6-1.8 parts of xanthan gum, 2-6 parts of salt and 45-60 parts of water;
(5) Soaking the fish slices treated in the step (4) in the seasoning liquid for 90-150min, stirring during the period, and then taking out;
(6) Drying seasoned fish slices under the hot air condition of 42-48 ℃ to ensure that the moisture content is below 35%;
(7) Baking the dried fish slices in the step (6) for 3-8min at 140-160 ℃;
(8) Cooling and vacuum packaging the baked fish slices to obtain baked fish products.
The further improvement is that: the placing plate is detachably connected with the rotating shaft through bolts.
The further improvement is that: the lifting device comprises a frame, a lifting rod, a lifting block, a vertical screw rod, a main gear and a slave gear, wherein the upper end and the lower end of the vertical screw rod are rotationally connected with the frame, the lifting block is in threaded connection with the vertical screw rod, the two ends of the lifting rod are respectively fixedly connected with a tank cover and the lifting block, one side, far away from the tank body, of the vertical screw rod is provided with a second driving motor, an output shaft of the second driving motor is connected with the main gear, the slave gear is meshed with the main gear, and the main gear and the slave gear are vertically arranged.
The further improvement is that: and (4) continuously or intermittently introducing inert gas into the bottom of the tank body in the deodorization process.
The further improvement is that: an ultrasonic oscillator is arranged at the bottom of the tank body.
The further improvement is that: the stirring blade is an arc stirring blade.
The further improvement is that: the open end of the arc stirring blade faces the placing plate.
The further improvement is that: and (6) performing bulking treatment before drying, putting the fillets into a bulking agent solution, and taking out after 15-25 min.
By adopting the technical scheme, the invention has the beneficial effects that:
1. mucus on the fish body can prevent the fish living in water from being affected by external harmful substances and plays a role of a protective layer, but the mucus contains fishy smell substances, which is one of sources of fishy smell. The invention discloses a method for removing fishy smell from fish, which comprises the following steps of (1) smearing a first fishy smell removing agent on the surface of the fish, wherein the purpose is to effectively remove mucus on the surface of the fish body and reduce the fishy smell of the fish.
2. The second deodorization agent takes the mint extract, the citrus essential oil and the glycyrrhizic acid as main raw materials, and the raw materials are natural and safe, and after being compounded, the fishy smell on the fish body can be effectively removed, and the fresh flavor of the fish meat is improved. The fishy smell removing condition is mild, the loss of nutrient substances in the fish meat can not be caused, and the quality of the fish is reduced. The mint extract and the citrus essential oil have antibacterial and antioxidant properties, and the antibacterial properties of the mint extract and the citrus essential oil can be utilized to greatly reduce the propagation of the saprophytic bacteria causing the fish spoilage, various fishy smell substances are produced by metabolism, and the unique aroma of the mint extract and the citrus essential oil can also be used for pressing and covering the fishy smell. The fish meat contains rich unsaturated fatty acids, which are easily oxidized into aldehydes, ketones, carboxylic acids and the like with low molecular weight, destroy the nutritive value of the fish and give off fishy smell. The peppermint extract and the citrus essential oil contain antioxidant active substances such as phenols, ketones, plant sterols and the like, react with lipid free radicals, chelate metal ions, greatly delay the oxidation of fatty acid and further remove fishy smell. The citrus essential oil has good penetrability, and can permeate active ingredients into fish meat to better play a role by synergistic effect with salt, and the citrus essential oil permeates into fish meat to adsorb and decompose fishy smell substances. The sucrose fatty acid ester and xanthan gum mainly act as emulsifying agents, so that the affinity of the mint extract and the citrus essential oil with water is increased, a uniform emulsion is formed, and the stability of the emulsion is enhanced by the xanthan gum. Glycyrrhizic acid has solubilization, improves the solubility of other components in water, and forms a stable and uniform system more quickly. Glycyrrhizic acid also has antibacterial effect, and can act as antibacterial synergist, and can act together with herba Menthae extract and citrus essential oil to inhibit microorganism metabolism to generate various fishy smell substances. Further, the arrangement of the ultrasonic oscillator generates cavitation by utilizing the interaction of ultrasonic waves and a medium, so that tiny holes are generated on the damaged surface of the fish slices, the active ingredients in the second fishy smell removing agent are promoted to quickly permeate into the fish meat, and the fishy smell removing treatment time is shortened.
The fish fillets are immersed in the second deodorization agent, and special deodorization equipment is designed in the following aspects: first, the rotation axis drives the stirring leaf rotation when rotating, makes the continuous flow of second deodorization agent, fully contacts with the fillet, improves the homogeneity of deodorization. Secondly, in the deodorization process, part of fishy smell substances are separated from the fish body, but are likely to be deposited on the surface of the fish body again, and the fishy smell substances can be separated from the fish body when stirring and rotating and then are subjected to physical or chemical reaction with active ingredients in the second deodorization agent. Thirdly, the arrangement of the arc stirring blades can stir in the vertical and vertical directions, so that turbulence is increased, and fishy smell on the fillets placed in the tray is removed better. Fourth, elevating system's setting not only is convenient for place and take out the fish fillet, makes the deodorization process be in under the confined environment and goes on, avoids receiving external environment's influence, prevents lipid oxidative decomposition, is favorable to the completion of the follow-up cleaning work of equipment moreover. Further, the arc stirring She Xiangxiang is arranged, so that the space around the placing plate can be better stirred, and fishy smell substances are decomposed and removed, so that the fish is prevented from being deposited on the surface of the fish. Further, in the deodorization process, inert gas is continuously or intermittently introduced, oxygen in the solution is discharged, oxidation of fatty acid of fish meat is prevented, and meanwhile, active ingredients are always filled around fish slices by utilizing bubbles, so that the active ingredients are prevented from sinking to the bottom of the tank body.
3. The fishy smell is formed by complex reasons and is the result of the combined action of multiple factors, and the fishy smell cannot be removed to the greatest extent by a single fishy smell removing method.
Drawings
FIG. 1 is a schematic diagram of the structure of a deodorization apparatus according to embodiment 1 of the present invention;
fig. 2 is a schematic view of the structure of the placement tray in embodiment 1.
Detailed Description
The following describes embodiments of the present invention in detail with reference to specific examples, so as to solve the technical problem by applying the technical means to the present invention, and the implementation process for achieving the technical effect can be fully understood and implemented accordingly.
Unless otherwise indicated, the technical means employed in the examples are conventional means well known to those skilled in the art, and the reagents and products employed are also commercially available. The sources of the reagents used, the trade names and the members of the list of constituents which are necessary are all indicated at the first occurrence.
Example 1
A pretreatment method of grilled fish, comprising the steps of:
(1) Cleaning the fish, removing the fish head, the fish tail, the fish scales, the viscera, the fish cheeks and the fish fins, cleaning and draining;
(2) Uniformly smearing a first fishy smell removing agent on the surface of the fish, standing for 30min at 40 ℃, and cleaning the fish with water, wherein the first fishy smell removing agent comprises the following raw materials in parts by weight: 50 parts of starch, 8 parts of sodium carbonate, 6 parts of ammonium chloride, 4 parts of rosmarinic acid and 10 parts of water;
(3) Cutting the fish into two halves along the vertebra, and then cutting into fish slices with uniform thickness and uniform size;
(4) Putting the fish slices into a deodorization device provided with a second deodorization agent for deodorization treatment, and continuously or intermittently introducing inert gas into the bottom of the tank body in the deodorization process, wherein the second deodorization agent comprises the following raw materials in parts by weight: 3 parts of mint extract, 2 parts of citrus essential oil, 1.8 parts of glycyrrhizic acid, 1 part of sucrose fatty acid ester, 0.6 part of xanthan gum, 2 parts of salt and 45 parts of water;
referring to fig. 1 and 2, the deodorization device comprises a can body 1 and a can cover 2 for sealing the can body, a rotating shaft 3 is arranged at the bottom of the can cover 2, a first driving motor 4 for driving the rotating shaft 3 to rotate is arranged at the top of the can cover 2, a lifting device for controlling the can cover 2 to lift is arranged at one side of the can cover 2, a placing disc 5 is sleeved on the rotating shaft 3, the placing disc 5 is detachably connected with the rotating shaft 3 through bolts, a partition plate 6 is arranged in the placing disc 5, the partition plate 6 divides the placing disc 5 into a plurality of independent spaces, a through hole (not shown in the drawing) is arranged at the bottom of the placing disc 5, arc stirring blades 7 are arranged at the upper end and the lower end of the placing disc 5, the opening ends of the arc stirring blades 7 face the placing disc 5, an ultrasonic oscillator 8 is arranged at the bottom of the can body 1, the lifting device comprises a frame 9, a lifting rod 10, a lifting block 11, a vertical screw 12, a main gear 13 and a driven gear 14, the upper end and lower end of the vertical screw 12 are rotatably connected with the frame 9, the lifting block 11 is connected with the vertical screw 10 through the vertical screw, the lifting block 10 is connected with the lifting gear 14 through the main gear 14, the driving motor is arranged at the two ends of the main gear 14 and is meshed with the main gear 13, and the main gear 14 is arranged at the two ends of the driving motor and is far from the main gear 14 and is meshed with the main gear 13;
when the fish slice storage device works, the second driving motor is started, the main gear rotates and drives the auxiliary gear to rotate, the vertical screw rod rotates, the lifting block screwed on the vertical screw rod moves upwards (or downwards), and the pot cover fixedly connected with the lifting block moves synchronously through the lifting rod, so that the fish slice is placed in the storage disc or taken out from the storage disc, and the fish slice storage device is convenient and rapid;
(5) Soaking the fish fillets treated in the step (4) in a seasoning liquid for 90min, stirring the fish fillets during the soaking period, and taking out the fish fillets, wherein the seasoning liquid consists of the following components in percentage by mass: 5-8% of white sugar, 3-6% of salt, 1-3% of monosodium glutamate, 4-8% of cooking wine, 1-2% of soy sauce, 0.9-2% of fennel, 1-3% of chilli, 2-4% of pepper, 1.5-2.5% of ginger, 2-4% of garlic, 0.8-1.5% of citric acid, 0.06-0.2% of protamine and the balance of water; the flavoring liquid in this embodiment comprises the following components in percentage by mass: 5% of white sugar, 3% of salt, 1% of monosodium glutamate, 4% of cooking wine, 2% of soy sauce, 0.9% of fennel, 1% of chilli, 2% of pepper, 1.5% of ginger, 2% of garlic, 0.8% of citric acid, 0.06% of protamine and the balance of water;
(6) Putting the seasoned fish slices into a leavening agent solution, taking out the fish slices after 15min, and drying the fish slices under the hot air condition of 42 ℃ to ensure that the moisture content is below 35%;
the formula of the leavening agent is the prior art, and can be specifically referred to a grilled fish leavening agent and a preparation method and application thereof in patent application number CN 201110229064.5;
(7) Baking the dried fish slices in the step (6) for 8min at 140 ℃;
(8) Cooling and vacuum packaging the baked fish slices to obtain baked fish products.
Example 2
A pretreatment method of grilled fish, comprising the steps of:
(1) Cleaning the fish, removing the fish head, the fish tail, the fish scales, the viscera, the fish cheeks and the fish fins, cleaning and draining;
(2) Uniformly smearing a first fishy smell removing agent on the surface of the fish, standing for 25min at 45 ℃, and cleaning the fish with water, wherein the first fishy smell removing agent comprises the following raw materials in parts by weight: 60 parts of starch, 11 parts of sodium carbonate, 9 parts of ammonium chloride, 6 parts of rosmarinic acid and 14 parts of water;
(3) Cutting the fish into two halves along the vertebra, and then cutting into fish slices with uniform thickness and uniform size;
(4) Putting the fish slices into a deodorization device provided with a second deodorization agent for deodorization treatment, and continuously or intermittently introducing inert gas into the bottom of the tank body in the deodorization process, wherein the second deodorization agent comprises the following raw materials in parts by weight: 5 parts of mint extract, 3 parts of citrus essential oil, 2.7 parts of glycyrrhizic acid, 2 parts of sucrose fatty acid ester, 1.2 parts of xanthan gum, 4 parts of salt and 55 parts of water;
(5) Soaking the fish fillets treated in the step (4) in a seasoning liquid for 120min, stirring the fish fillets during the soaking period, and taking out the fish fillets, wherein the seasoning liquid consists of the following components in percentage by mass: 6% of white sugar, 4% of salt, 2% of monosodium glutamate, 6% of cooking wine, 1.5% of soy sauce, 1.5% of fennel, 2% of capsicum, 3% of pepper, 2% of ginger, 2-4% of garlic, 1.2% of citric acid, 0.12% of protamine and the balance of water;
(6) Putting the seasoned fish slices into a leavening agent solution, taking out the fish slices after 20min, and drying the fish slices under the hot air condition of 45 ℃ to ensure that the moisture content is below 35%;
(7) Baking the dried fish slices in the step (6) at 150 ℃ for 6min;
(8) Cooling and vacuum packaging the baked fish slices to obtain baked fish products.
Example 3
A pretreatment method of grilled fish, comprising the steps of:
(1) Cleaning the fish, removing the fish head, the fish tail, the fish scales, the viscera, the fish cheeks and the fish fins, cleaning and draining;
(2) Uniformly smearing a first fishy smell removing agent on the surface of the fish, standing for 15min at 50 ℃, and cleaning the fish with water, wherein the first fishy smell removing agent comprises the following raw materials in parts by weight: 70 parts of starch, 14 parts of sodium carbonate, 12 parts of ammonium chloride, 8 parts of rosmarinic acid and 18 parts of water;
(3) Cutting the fish into two halves along the vertebra, and then cutting into fish slices with uniform thickness and uniform size;
(4) Putting the fish slices into a deodorization device provided with a second deodorization agent for deodorization treatment, and continuously or intermittently introducing inert gas into the bottom of the tank body in the deodorization process, wherein the second deodorization agent comprises the following raw materials in parts by weight: 6 parts of mint extract, 4 parts of citrus essential oil, 3.6 parts of glycyrrhizic acid, 3 parts of sucrose fatty acid ester, 1.8 parts of xanthan gum, 6 parts of salt and 60 parts of water;
(5) Soaking the fish slices treated in the step (4) in seasoning liquid for 150min, stirring during the period, and taking out and draining; the seasoning liquid comprises the following components in percentage by mass: 8% of white sugar, 5% of salt, 3% of monosodium glutamate, 8% of cooking wine, 1% of soy sauce, 2% of fennel, 3% of chilli, 4% of pepper, 2.5% of ginger, 4% of garlic, 1.5% of citric acid, 0.2% of protamine and the balance of water;
(6) Putting the seasoned and drained fish slices into a leavening agent solution, taking out the fish slices after 25min, and drying the fish slices under the hot air condition of 48 ℃ to ensure that the moisture content is below 35%;
(7) Baking the dried fish slices in the step (6) for 3min at 160 ℃;
(8) Cooling and vacuum packaging the baked fish slices to obtain baked fish products.
Evaluation of fishy smell removal Effect
The fish slices after the deodorization treatment are directly manufactured into finished products without being soaked in seasoning liquid, the deodorization effect of the fish slices is scored by a judging group consisting of 10 members, the highest score and the lowest score are removed, then the average value is taken, and specific test data are shown in table 1 as scoring results. Meanwhile, three groups of comparison tests are carried out by taking example 1 as a reference, step (2) is omitted in comparative example 1, the second deodorization agent in step (4) in comparative example 2 adopts the existing formula, and the invention adopts a deodorization liquid formula in the seasoning roasted fish slice processing technology in patent application No. CN 201410099144.7. Comparative example 3 step (2) was omitted and the above-described deodorization liquid was used as the second deodorization agent.
The fishy smell sensory scoring criteria were: no fishy smell 90-100; slightly fishy smell 80-90; the fishy smell is weaker by 70-80; has fishy smell of 60-70; the fishy smell is generally 30-60; the fishy smell is heavy by 20-30; the fishy smell is heavy 10-20; the fishy smell is very heavy and 0-10.
TABLE 1
Project Example 1 Example 2 Example 3 Comparative example 1 Comparative example 2 Comparative example 3
Fishy smell score 92.6 94.2 93.7 84.5 76.3 69.1
The quality index of the grilled fish obtained by the invention is as follows:
sensory index (one)
The color is as follows: the surface of the fish fillets is golden yellow, the color is uniform, and black scorched spots are avoided;
smell: no fishy smell, strong fish smell and flavor smell, no peculiar smell;
morphology: the slices are smooth, the fish slices are complete in shape, and no obvious fragments exist;
(II) microbial indicators
Colony count (cfu/g) < 1×10 4 ；
Coli (MPN/100 g) < 30;
pathogenic bacteria (salmonella, shigella, staphylococcus aureus, streptococcus hemolyticus, etc.) were not detected.
The above description is illustrative of the embodiments using the present teachings, and is not intended to limit the scope of the present teachings to any particular modification or variation of the present teachings by those skilled in the art.

Claims (2)

1. A pretreatment method for grilled fish is characterized in that: the method comprises the following steps:
(1) Cleaning the fish, removing the fish head, the fish tail, the fish scales, the viscera, the fish cheeks and the fish fins, cleaning and draining;
(2) Uniformly smearing a first fishy smell removing agent on the surface of the fish, standing for 15-30min at 40-50 ℃, and cleaning the fish with water, wherein the first fishy smell removing agent comprises the following raw materials in parts by weight: 50-70 parts of starch, 8-14 parts of sodium carbonate, 6-12 parts of ammonium chloride, 4-8 parts of rosmarinic acid and 10-18 parts of water;
(3) Cutting the fish into two halves along the vertebra, and then cutting into fish slices with uniform thickness and uniform size;
(4) Putting the fillets into fishy smell removing equipment provided with a second fishy smell removing agent for fishy smell removing treatment, wherein the fishy smell removing equipment comprises a tank body and a tank cover for sealing the tank body, a rotating shaft is arranged at the bottom of the tank cover, a first driving motor for driving the rotating shaft to rotate is arranged at the top of the tank cover, a lifting device for controlling the lifting of the tank cover is arranged at one side of the tank cover, a placing disc is sleeved on the rotating shaft, a partition plate is arranged in the placing disc, the placing disc is divided into a plurality of independent spaces by the partition plate, through holes are formed in the bottom of the placing disc, and stirring blades are arranged at the upper end and the lower end of the placing disc;
the second deodorization agent comprises the following raw materials in parts by weight: 3-6 parts of mint extract, 2-4 parts of citrus essential oil, 1.8-3.6 parts of glycyrrhizic acid, 1-3 parts of sucrose fatty acid ester, 0.6-1.8 parts of xanthan gum, 2-6 parts of salt and 45-60 parts of water;
the placing disc is detachably connected with the rotating shaft through bolts;
the lifting device comprises a frame, a lifting rod, a lifting block, a vertical screw rod, a main gear and a slave gear, wherein the upper end and the lower end of the vertical screw rod are rotationally connected with the frame, the lifting block is in threaded connection with the vertical screw rod, the two ends of the lifting rod are respectively fixedly connected with a tank cover and the lifting block, a second driving motor is arranged on one side, far away from the tank body, of the vertical screw rod, the output shaft of the second driving motor is connected with the main gear, the main gear is meshed with the slave gear arranged at the bottom of the vertical screw rod, and the main gear and the slave gear are vertically arranged;
continuously or intermittently introducing inert gas into the bottom of the tank body in the fishy smell removing process;
an ultrasonic oscillator is arranged at the bottom of the tank body;
the stirring blade is an arc stirring blade;
the opening end of the arc stirring blade faces the placing disc;
(5) Soaking the fish slices treated in the step (4) in the seasoning liquid for 90-150min, stirring during the period, and then taking out;
(6) Drying seasoned fish slices under the hot air condition of 42-48 ℃ to ensure that the moisture content is below 35%;
(7) Baking the dried fish slices in the step (6) for 3-8min at 140-160 ℃;
(8) Cooling and vacuum packaging the baked fish slices to obtain baked fish products.
2. A method for pre-treating grilled fish according to claim 1, characterized in that: and (6) performing bulking treatment before drying, putting the fillets into a bulking agent solution, and taking out after 15-25 min.
CN202210400431.1A 2022-04-16 2022-04-16 Pretreatment method for grilled fish Active CN114938838B (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105725092A (en) * 2016-02-26 2016-07-06 江凯 Composition for improving quality of meat product
CN105767924A (en) * 2016-04-26 2016-07-20 江凯 Non-phosphorus composition for improving quality of meat products
KR20160138709A (en) * 2015-05-26 2016-12-06 김승태 Method of making Gangjeong Foods using a Fishery biology as a main Material
CN106962831A (en) * 2017-04-28 2017-07-21 广西正五海洋产业股份有限公司 The processing technology of golden pomfret seasoning steck
CN111758927A (en) * 2020-08-10 2020-10-13 广东甘竹罐头有限公司 Preparation method of high-quality canned fish

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20160138709A (en) * 2015-05-26 2016-12-06 김승태 Method of making Gangjeong Foods using a Fishery biology as a main Material
CN105725092A (en) * 2016-02-26 2016-07-06 江凯 Composition for improving quality of meat product
CN105767924A (en) * 2016-04-26 2016-07-20 江凯 Non-phosphorus composition for improving quality of meat products
CN106962831A (en) * 2017-04-28 2017-07-21 广西正五海洋产业股份有限公司 The processing technology of golden pomfret seasoning steck
CN111758927A (en) * 2020-08-10 2020-10-13 广东甘竹罐头有限公司 Preparation method of high-quality canned fish

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