CN115226863A - Processing method of paste-free black fish fillet - Google Patents
Processing method of paste-free black fish fillet Download PDFInfo
- Publication number
- CN115226863A CN115226863A CN202210780756.7A CN202210780756A CN115226863A CN 115226863 A CN115226863 A CN 115226863A CN 202210780756 A CN202210780756 A CN 202210780756A CN 115226863 A CN115226863 A CN 115226863A
- Authority
- CN
- China
- Prior art keywords
- parts
- snakehead
- fillet
- rolling
- free
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241001303562 Centrolophus niger Species 0.000 title claims abstract description 19
- 238000003672 processing method Methods 0.000 title claims description 12
- 241001597062 Channa argus Species 0.000 claims abstract description 46
- 238000005096 rolling process Methods 0.000 claims abstract description 33
- 238000007710 freezing Methods 0.000 claims abstract description 26
- 230000008014 freezing Effects 0.000 claims abstract description 26
- 241000251468 Actinopterygii Species 0.000 claims abstract description 20
- 238000004140 cleaning Methods 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 16
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 12
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 12
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 12
- 239000010452 phosphate Substances 0.000 claims abstract description 12
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 12
- 239000008158 vegetable oil Substances 0.000 claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 239000003651 drinking water Substances 0.000 claims abstract description 11
- 235000020188 drinking water Nutrition 0.000 claims abstract description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 11
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 235000013599 spices Nutrition 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- 238000005303 weighing Methods 0.000 claims abstract description 11
- 239000002131 composite material Substances 0.000 claims abstract description 10
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 10
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 5
- 238000004898 kneading Methods 0.000 claims description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 239000005457 ice water Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000005057 refrigeration Methods 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 abstract description 5
- 238000002360 preparation method Methods 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 238000009776 industrial production Methods 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000010257 thawing Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 241001417978 Channidae Species 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- -1 compound phosphate Chemical class 0.000 description 2
- 235000013611 frozen food Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 238000004537 pulping Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 230000017423 tissue regeneration Effects 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 230000029663 wound healing Effects 0.000 description 1
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
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
-
- 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
-
- 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
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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 preparation method of a paste-free snakehead fillet, which comprises the following steps: thawing, slicing, cleaning, rolling, standing, weighing, packaging, and quick freezing for storage. The starching-free black fish fillet comprises the following raw materials in parts by weight: 450-500 parts of black fish fillet, 380-420 parts of drinking water, 35-45 parts of starch, 25-35 parts of vegetable oil, 8-12 parts of edible salt, 6-10 parts of monosodium glutamate, 6-10 parts of white granulated sugar, 8-12 parts of trehalose, 1-2 parts of spice, 2-4 parts of composite phosphate and 8-10 parts of acidity regulator. The slurry-free snakehead fillet prepared by the invention has clear fish grain, fresh, tender and delicious meat, fine and smooth mouthfeel and no mud fishy smell, can retain the nutritional ingredients and the edible mouthfeel and taste of the snakehead to a greater extent, and meets the requirements of consumers on health, greenness and convenience of food. And the whole preparation process and the operation method are simple, the cost is low, and the industrial production is easy to realize.
Description
Technical Field
The invention belongs to the technical field of aquatic product processing, and particularly relates to a processing method of a paste-free black fish fillet.
Background
Snakeheads are widely distributed in China, yangtze river watershed, heilongjiang river watershed and the like, and in addition, a small amount of snakeheads are distributed in partial areas of Yunnan province and Taiwan province. The history of snakehead eating in China is long, and the history of snakehead eating is recorded in Shen nong's herbal Jing. The snakehead is rich in nutrition, fine and smooth in taste and deeply favored by consumers. Snakeheads are typically high protein, low fat fish species containing 19.8 g protein and 1.4 g fat per 100 g snakehead. Meanwhile, the snakehead contains 18 amino acids, including 8 essential amino acids for human body, and the content of flavor amino acid is also high. The snakehead also contains various essential trace elements such as Ca, mg, zn, fe, cu and the like, and is a basic element for maintaining normal physiological functions and metabolic activities of a human body. In addition, the snakehead has higher medicinal value and has certain effects of removing blood stasis, promoting tissue regeneration, nourishing, recuperating, promoting wound healing and the like.
At present, the snakehead is stored mainly by simple freezing, and the loss of water and the damage of nutrient components of the snakehead are easily caused by the storage of the snakehead by the method.
Therefore, a processing method of the pulp-free black fish fillet, which can reduce the water loss and protein damage of the product, ensure the smooth mouthfeel of the black fish and keep the original delicate flavor of the fish, needs to be proposed.
Disclosure of Invention
In order to overcome the defects in the prior art, the invention provides a processing method of a paste-free black fish fillet.
In order to solve the technical problems, the invention provides the following technical scheme:
the invention provides a processing method of a paste-free black fish fillet, which comprises the following steps:
s1, unfreezing: putting the frozen snakeheaded fish into running water for unfreezing for 15 to 20h, and controlling the water temperature to be below 20 ℃;
s2, slicing: placing the unfrozen snakeheaded fish into an automatic slicer, and beveling into fillets with the thickness of 2.5-3.0 mm;
s3, cleaning: cleaning the sashimi with ice water below 10 deg.C for 2 times, taking out after cleaning, draining water, and draining;
s4, rolling and kneading: pouring the drained snakehead fillets into a rolling and kneading machine, and adding the pulp-making raw materials for rolling and kneading;
s5, standing: adding vegetable oil into the rolled and kneaded fish slices, and standing for a period of time;
s6, weighing and subpackaging: taking out the well-standing snakehead fillet, weighing and subpackaging, and carrying out plastic packaging according to the specification of 250g in each portion;
s7, quick freezing and storing: treating the plastic packaged sashimi by adopting a quick freezing and freshness retaining technology, wherein the quick freezing temperature is-35 ℃, so that the central temperature of the sashimi is reduced to-5 ℃ within 30min, then continuously freezing until the central temperature of the sashimi is below-18 ℃, and storing in a refrigerator at-18 ℃ after quick freezing is finished.
As a preferable technical scheme of the invention, the tumbling raw material in the step S4 comprises the following components in parts by weight: 450-500 parts of black fish fillet, 380-420 parts of drinking water, 35-45 parts of starch, 8-12 parts of edible salt, 6-10 parts of monosodium glutamate, 6-10 parts of white granulated sugar, 8-12 parts of trehalose, 1-2 parts of spice, 2-4 parts of composite phosphate and 8-10 parts of acidity regulator.
As a preferred embodiment of the present invention, the adding sequence of the tumbling liquid-making raw materials in step S4 is: firstly, adding drinking water, edible salt, trehalose, composite phosphate and an acidity regulator, and rolling and kneading for 8-12min; adding monosodium glutamate, white granulated sugar and spices, and rolling and kneading for 4 to 6min; and finally, pouring starch into the mixture and rolling and kneading the mixture for 4 to 6min. .
In a preferred embodiment of the invention, the vegetable oil in the step S5 is 25 to 35 parts by weight, and is required to be allowed to stand at 0 to 4 ℃ for 15 to 20h.
Compared with the prior art, the invention has the following beneficial effects:
(1) The trehalose, the acidity regulator and the composite phosphate added in the pulping liquid of the pulping-free snakehead fillet prepared by the invention are good water retention agents, and can effectively reduce the excessive loss of water in the preservation process of the pulping snakehead fillet.
(2) When the fish slice paste is rolled and kneaded, the modes of step-by-step feeding and rolling and kneading for multiple times are adopted, so that the fish meat product has clear lines, fresh, tender and fat meat and fine and smooth mouthfeel. The pulp-free snakehead fillet product can meet the requirements of consumers on health, greenness and convenience of food, and is simple to operate and convenient for industrial production.
(3) The invention adopts the quick freezing and fresh-keeping technology to process the mashed black fish slices, so that the water in the fish slices forms tiny ice crystals, the great damage to the internal tissues and cell structures of the fish slices is reduced, and the purposes of reducing water loss and keeping the tenderness and delicate flavor of the fish are achieved.
The non-sizing snakehead fillet prepared by the invention can reduce the loss of water and the damage of protein of the product, thereby ensuring the smooth mouthfeel of the snakehead and keeping the original delicate flavor of fish. Meanwhile, the pulp-free snakehead fillets meet the consumer demands of the current fast-paced social background and have the advantages of convenience, quickness and nutrition, so that the pulp-free snakehead fillets have good market prospect.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for the purpose of illustration and description, and is in no way intended to limit the invention.
Example 1
In order to achieve the purpose of the present invention, the embodiment provides a processing method of a paste-free black fish fillet, which includes the following steps:
s1, unfreezing: unfreezing the frozen snakehead in running water for 15 hours, and controlling the water temperature to be below 20 ℃;
s2, slicing: placing the unfrozen snakehead in an automatic slicer, and beveling into fillets with the thickness of 2.5 mm;
s3, cleaning: cleaning the sashimi with ice water below 10 deg.C for 2 times, taking out after cleaning, draining water, and draining;
s4, rolling: pouring the drained snakehead fillets into a rolling and kneading machine, and adding the pulp-making raw materials for rolling and kneading;
s5, standing: adding vegetable oil into the rolled and kneaded fish slices, and standing for a period of time;
s6, weighing and subpackaging: taking out the well-standing snakehead fillet, weighing and subpackaging, and carrying out plastic packaging according to the specification of 250g in each portion;
s7, quick freezing and storing: processing the plastic-packaged black fillets by adopting a quick freezing and fresh-keeping technology, wherein the quick freezing temperature is-35 ℃, so that the central temperature of the fillets is reduced to-5 ℃ within 30min, then continuously freezing until the central temperature of the fillets is below-18 ℃, and storing in a refrigeration house at-18 ℃ after quick freezing is finished.
In this embodiment, the rolling and kneading raw materials in step S4 include the following components in parts by weight: 480 parts of snakehead fillets, 400 parts of drinking water, 40 parts of starch, 10 parts of edible salt, 8 parts of monosodium glutamate, 8 parts of white granulated sugar, 10 parts of trehalose, 1 part of spices, 2 parts of composite phosphate and 8 parts of acidity regulator; when rolling and kneading are carried out in the step S4, the adding sequence of the pulp preparation liquid raw materials is as follows: adding fish fillet, drinking water, salt, trehalose, compound phosphate and acidity regulator, rolling and kneading for 10min, adding monosodium glutamate, white granulated sugar and spices, rolling and kneading for 5min, and finally adding starch, rolling and kneading for 5min; the vegetable oil in the step S5 accounts for 25 parts by weight, and the standing is required to be carried out for 16 hours under the conditions of 0 to 4 ℃.
Example 2
A processing method of a paste-free black fish slice comprises the following preparation steps:
(1) And (3) unfreezing: unfreezing the frozen black fish fillet in running water for 18 hours, and controlling the water temperature to be below 20 ℃;
(2) Slicing: placing the unfrozen snakehead in an automatic slicing machine, and beveling into fillets with the thickness of 2.5 mm;
(3) Cleaning: cleaning the snakehead fillet with ice water below 10 ℃ for 2 times, fishing out the snakehead fillet after cleaning, controlling water, and fully draining;
(4) Rolling and kneading: pouring the drained snakehead fillets into a rolling and kneading machine, adding the pulp-made raw materials, and fully rolling and kneading;
(5) Standing: adding vegetable oil into the rolled and kneaded fish slices, and standing for a period of time;
(6) Weighing and subpackaging: taking out the well-standing snakehead fillet, weighing and subpackaging, and carrying out plastic packaging according to the specification of 250g in each portion;
(7) Quick freezing and storing: processing the plastic-packaged black fillets by adopting a quick freezing and fresh-keeping technology, wherein the quick freezing temperature is-35 ℃, the central temperature of the fillets is reduced to-5 ℃ within 30min, and the fillets are continuously frozen until the central temperature of the fillets is kept below-18 ℃. After quick freezing, the frozen food is stored in a refrigeration house at the temperature of 18 ℃ below zero.
In this embodiment, the tumbling raw material of step S4 includes the following components in parts by weight: 450 parts of snakehead fillets, 350 parts of drinking water, 35 parts of starch, 10 parts of edible salt, 6 parts of monosodium glutamate, 6 parts of white granulated sugar, 8 parts of trehalose, 1 part of spices, 3 parts of composite phosphate and 8 parts of acidity regulator; in the step S4, when tumbling, the adding sequence of the pulp liquid preparing raw materials is as follows: adding fish fillet, drinking water, salt, trehalose, compound phosphate and acidity regulator, rolling and kneading for 12min, adding monosodium glutamate, white sugar and spices, rolling and kneading for 4min, and pouring starch, rolling and kneading for 4 min; the weight part of the vegetable oil in the step S5 is 26 parts, and the vegetable oil is required to be kept stand for 18 hours under the conditions of 0 to 4 ℃.
Example 3
A processing method of a paste-free black fish slice comprises the following preparation steps:
(1) Unfreezing: unfreezing the frozen snakehead in running water for 20 hours, and controlling the water temperature to be below 20 ℃;
(2) Slicing: placing the unfrozen snakehead in an automatic slicer, and beveling into fish slices with the thickness of 3.0 mm;
(3) Cleaning: cleaning the sashimi with ice water below 10 deg.C for 2 times, taking out after cleaning, draining water, and draining;
(4) Rolling and kneading: pouring the drained snakehead fillets into a rolling and kneading machine, adding the pulp-making raw materials, and fully rolling and kneading;
(5) Standing: adding vegetable oil into the rolled and kneaded fish slices, and standing for a period of time;
(6) Weighing and subpackaging: taking out the well-standing snakehead fillet, weighing and subpackaging, and carrying out plastic packaging according to the specification of 250g in each portion;
(7) Quick freezing and storing: processing the plastic-packaged black fillets by adopting a quick freezing and fresh-keeping technology, wherein the quick freezing temperature is-35 ℃, the central temperature of the fillets is reduced to-5 ℃ within 30min, and the fillets are continuously frozen until the central temperature of the fillets is kept below-18 ℃. After quick freezing, the frozen food is stored in a refrigeration house at the temperature of 18 ℃ below zero.
In this embodiment, the rolling and kneading raw materials of step S4 include the following components in parts by weight: 500 parts of black fish slices, 420 parts of drinking water, 40 parts of starch, 10 parts of edible salt, 8 parts of monosodium glutamate, 10 parts of white granulated sugar, 10 parts of trehalose, 1 part of spice, 2 parts of composite phosphate and 10 parts of acidity regulator; in the step S4, when tumbling, the adding sequence of the pulp liquid preparing raw materials is as follows: adding drinking water, edible salt, trehalose, composite phosphate and acidity regulator, and kneading for 8min; adding monosodium glutamate, white sugar and spices, and kneading for 6min; finally, pouring starch and rolling and kneading for 6min; the vegetable oil in the step S5 accounts for 28 parts by weight, and the mixture is required to be kept stand for 20 hours under the conditions of 0 to 4 ℃.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (4)
1. The processing method of the paste-free snakehead fillet is characterized by comprising the following steps:
s1, unfreezing: unfreezing the frozen snakehead in running water for 15 to 20 hours, and controlling the water temperature to be below 20 ℃;
s2, slicing: placing the unfrozen snakeheaded fish into an automatic slicer, and beveling into fillets with the thickness of 2.5-3.0 mm;
s3, cleaning: cleaning the snakehead fillet with ice water below 10 ℃ for 2 times, fishing out the snakehead fillet after cleaning, controlling water, and fully draining;
s4, rolling: pouring the drained snakehead fillets into a rolling and kneading machine, and adding the pulp-making raw materials for rolling and kneading;
s5, standing: adding vegetable oil into the rolled and kneaded fish slices, and standing for a period of time;
s6, weighing and subpackaging: taking out the well-stood snakehead fillets, weighing and subpackaging, and carrying out plastic package on each part according to the specification of 250 g;
s7, quick freezing and storing: processing the plastic-packaged black fillets by adopting a quick freezing and fresh-keeping technology, wherein the quick freezing temperature is-35 ℃, so that the central temperature of the fillets is reduced to-5 ℃ within 30min, then continuously freezing until the central temperature of the fillets is below-18 ℃, and storing in a refrigeration house at-18 ℃ after quick freezing is finished.
2. The processing method of the slurry-free snakehead fillet as claimed in claim 1, wherein the tumbling raw material in the step S4 comprises the following components in parts by weight: 450-500 parts of black fish fillet, 380-420 parts of drinking water, 35-45 parts of starch, 8-12 parts of edible salt, 6-10 parts of monosodium glutamate, 6-10 parts of white granulated sugar, 8-12 parts of trehalose, 1-2 parts of spice, 2-4 parts of composite phosphate and 8-10 parts of acidity regulator.
3. The processing method of the surimi-free snakehead fillet according to claim 1, wherein the adding sequence of the raw materials for preparing the surimi-free snakehead fillet in the step S4 is as follows: firstly, adding drinking water, edible salt, trehalose, composite phosphate and an acidity regulator, and rolling and kneading for 8-12min; adding monosodium glutamate, white granulated sugar and spices, and rolling and kneading for 4 to 6min; and finally, pouring starch into the mixture and rolling and kneading the mixture for 4 to 6min.
4. The method for processing the paste-free black fish fillet as claimed in claim 1, wherein the vegetable oil in the step S5 is 25 to 35 parts by weight, and the paste-free black fish fillet is required to be kept for 15 to 20h at the temperature of 0 to 4 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210780756.7A CN115226863A (en) | 2022-07-05 | 2022-07-05 | Processing method of paste-free black fish fillet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210780756.7A CN115226863A (en) | 2022-07-05 | 2022-07-05 | Processing method of paste-free black fish fillet |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115226863A true CN115226863A (en) | 2022-10-25 |
Family
ID=83672450
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210780756.7A Pending CN115226863A (en) | 2022-07-05 | 2022-07-05 | Processing method of paste-free black fish fillet |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115226863A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115812921A (en) * | 2022-11-22 | 2023-03-21 | 贵州省水产研究所 | Making method of sturgeon starching-free fish slices |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027316A (en) * | 2012-05-31 | 2013-04-10 | 苏州市好得睐美食食品有限责任公司 | Snakehead fillets and making method thereof |
| CN108112906A (en) * | 2017-12-27 | 2018-06-05 | 山东惠发食品股份有限公司 | A kind of Ba Sha fillet and its production and processing method |
| CN108740840A (en) * | 2018-06-20 | 2018-11-06 | 信良记食品科技（北京）有限公司 | A kind of production method of the quick-frozen flavouring fish block of Tilapia mossambica |
| CN109007648A (en) * | 2018-08-21 | 2018-12-18 | 杭州众香科技有限公司 | A method of improving freezing conditioning fillet |
-
2022
- 2022-07-05 CN CN202210780756.7A patent/CN115226863A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027316A (en) * | 2012-05-31 | 2013-04-10 | 苏州市好得睐美食食品有限责任公司 | Snakehead fillets and making method thereof |
| CN108112906A (en) * | 2017-12-27 | 2018-06-05 | 山东惠发食品股份有限公司 | A kind of Ba Sha fillet and its production and processing method |
| CN108740840A (en) * | 2018-06-20 | 2018-11-06 | 信良记食品科技（北京）有限公司 | A kind of production method of the quick-frozen flavouring fish block of Tilapia mossambica |
| CN109007648A (en) * | 2018-08-21 | 2018-12-18 | 杭州众香科技有限公司 | A method of improving freezing conditioning fillet |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115812921A (en) * | 2022-11-22 | 2023-03-21 | 贵州省水产研究所 | Making method of sturgeon starching-free fish slices |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101991145B (en) | Fish cake and preparation method thereof | |
| CN108740840B (en) | Method for making quick-frozen seasoned fish fillets of tilapia | |
| CN100551279C (en) | A kind of prawn quality-improving soak with antifreezing function | |
| CN103210996B (en) | Preparation process of cyprinus carpio frozen product | |
| CN101331962B (en) | Quick-freezing two-tailed sticks shrimp food and production method thereof | |
| CN103564617A (en) | Micro-ice crystal freeze-preservation freezing aid for animals and plants and application method thereof | |
| CN107373395A (en) | A kind of preparation method of pork chop | |
| CN115226863A (en) | Processing method of paste-free black fish fillet | |
| CN107960449A (en) | The freeze cutting method of ocean fish | |
| CN104432229A (en) | Making method for quick-frozen salmon fillets | |
| CN104432231A (en) | Making method of quick-frozen pleuronichthys cornutus fillets | |
| CN109953105A (en) | A kind of Larimichthys crocea quick-freezing fresh-keeping method | |
| CN104621234A (en) | Frozen shelling white shrimp quality improver and application thereof | |
| KR20120134716A (en) | Process for manufacturing semi-dried squid strips | |
| JP3665025B2 (en) | Method for producing aquatic fermented foods using marine products | |
| CN104432122A (en) | Preserved donkey meat and preparation method thereof | |
| CN104432123A (en) | Donkey meat jerky and preparation method thereof | |
| JP4701193B2 (en) | Process for producing processed foods for crabs | |
| CN104719428A (en) | Mutton maturation control technology | |
| CN112471454A (en) | Method for making squid and Tangyang | |
| CN104543859A (en) | Quick-frozen fried sweet potato processing technology | |
| CN103549490A (en) | Processing method for sardine fillets eaten raw | |
| CN106879961A (en) | The soft gold popcorn chicken preparation method of mouthfeel | |
| CN103549495B (en) | Processing method for pacific saury slices eaten raw | |
| CN111743095A (en) | Sauced quick-frozen chicken feet and making process thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |