CN116138412A - Composite flavor frozen or pre-fried fish meat product prepared by recombination technology and preparation method thereof - Google Patents
Composite flavor frozen or pre-fried fish meat product prepared by recombination technology and preparation method thereof Download PDFInfo
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- CN116138412A CN116138412A CN202310046178.9A CN202310046178A CN116138412A CN 116138412 A CN116138412 A CN 116138412A CN 202310046178 A CN202310046178 A CN 202310046178A CN 116138412 A CN116138412 A CN 116138412A
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- 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
- A23P30/10—Moulding
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Microbiology (AREA)
- Manufacturing & Machinery (AREA)
- Wood Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A composite flavor frozen or pre-fried fish product manufactured by using a recombination process and a preparation method thereof belong to the technical field of food processing. The preparation method comprises the following preparation steps: A. cutting fish meat; B. rolling and kneading; C. pickling; D. bonding; E. molding a fish plate; F. putting the fish meat plate into a quick-freezing warehouse at the temperature of minus 35 ℃ for quick-freezing; G. shaping; J. quick-freezing. The invention adopts the recombination technology to manufacture the diced fish or the fish steak, thereby solving the problems of single taste and difficult flavoring of fish products; the fish plate is manufactured by mould, so that the problem that the size and weight are standardized and the cost is difficult to control is solved. The prepared product has crisp taste and unique and juicy Orleans or rattan pepper flavor by improving the production process and the accessory proportion. The product has uniform appearance, standard weight, rich flavor of Orleans or rattan peppers, greatly increases appetite, can be stored for a long time, is crisp after re-frying, and is suitable for standardized and industrialized mass production in the fields of ball meal and Chinese meal prepared dishes.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a composite flavor frozen or pre-fried fish meat product manufactured by a recombination process and a preparation method thereof.
Background
The fish meat is a healthy food material with high protein, low fat and rich nutrition, is a main corner on a dining table of people all the time, but no recombinant fish meat product with composite flavor exists in the market at present. According to investigation data, the ball meal and prefabricated dish industries have two trillion consumption markets in the future, and along with the improvement of the living standard of people and the pursuit of healthy life, fish products can be grown in the development of the ball meal and prefabricated dish industries in an explosive manner, but a plurality of problems restrict the mass production and consumption of fish semi-finished products at present. Firstly, the fish product has single taste, the fish product with curing is also seasoned and cured on the outer layer of the fish, and the texture of the fish fiber is compact, so that the fish product is difficult to be tasty; secondly, because of the difference of the shapes of the fishes in nature, the appearance and the weight of the manufactured products are not standard, and standardized shaping, weighing and distribution supply cannot be realized; thirdly, fish meat is fragile in the cooking process, and the quality of the product is affected; fourth, re-frying after pre-frying the powder-hanging slurry-hanging, the taste is crisp and not enough. Due to the problems, the fish meat products are difficult to apply in large scale in the industries of ball meal and prepared vegetables.
In view of the above, the applicant has developed a frozen or pre-fried fish meat product with composite flavor and a preparation process thereof, which are prepared by applying a recombination process, can solve the problem of difficult fish meat flavor by designing a scientific preparation method, so that the finished product keeps fresh, tender and succulent fish meat, has rich and unique flavor, improves the characteristic of appetite, can realize industrialized and standardized production, and is suitable for popularization in the field of prefabricated dishes or snack.
Disclosure of Invention
The invention aims at: a frozen or pre-fried fish product with composite flavor prepared by recombination technology and its preparation method are provided to solve the technical problems in the background technology.
In order to achieve the above purpose, the present invention provides the following technical solutions: a preparation method of a composite flavor frozen or pre-fried fish meat product manufactured by a recombination process comprises the following steps:
A. cutting fish meat into slices with thickness of 1 cm, wherein the raw material fish meat is fish fillets without thorns, skin and sundries;
B. rolling, namely putting fish slices and rolling auxiliary materials into a rolling machine for rolling;
C. pickling, namely pickling the fish slices in a precooling room at 0-5 ℃ for 6-8 hours;
D. bonding, namely pouring the pickled fish into a stirrer, and adding a compound emulsifier to stir uniformly;
E. Preparing a fish plate by a mould, namely pressing the fish slices uniformly mixed with the emulsifying agent into a fish plate with the thickness of 1-2 cm in the mould;
F. putting the fish meat plate into a quick-freezing warehouse at the temperature of minus 35 ℃ for quick-freezing;
g, forming, namely cutting the fish plate into diced fish or fish steaks by using a dicing machine according to different products;
h, sizing, namely preparing sizing agent by compounding starch and water according to the mass ratio of 1:5, and hanging diced fish or fish steak;
I. shaping: the diced fish or the fish steak after the slurry hanging is selected to be shaped in one of the following three modes:
(1) Frying; (2) frying after powdering; (3) bran wrapping: wrapping the diced fish or the fish steak with the slurry with bread crumbs;
J. quick-freezing: and (3) quick-freezing the diced fish or the fish steak treated in the step (I) at the temperature of minus 35 ℃ to obtain a finished product.
Preferably, the powdering refers to uniformly coating the sized diced fish or the fish steak with compound starch; frying refers to heating vegetable oil to 170-175 ℃ and frying diced fish or steak for 2-2.5 minutes.
Preferably, the step B comprises two rolling modes:
rolling and kneading mode I: in the rolling process, adding ice water at 0-5 ℃ into a rolling machine, and rolling for 2-3 minutes at the rolling rotating speed of 8-12 r/min; the mass ratio of the fish meat to the ice water is (50-60): (15-20);
Rolling and kneading mode II: adding fish slices at below 10deg.C, and rolling under vacuum degree of below 9kpa for 25-35 min at 8-12 rpm.
Preferably, the rolling auxiliary material consists of a compound water retention agent, a compound acidity regulator, table salt, monosodium glutamate, white granulated sugar, starch, orleans marinade or rattan pepper marinade; the rolling auxiliary materials are added according to the following weight ratio:
0.3-0.5 part of compound water retention agent;
1-3 parts of compound acidity regulator;
0.2-0.4 part of salt;
0.7-0.9 part of monosodium glutamate;
1-2 parts of white granulated sugar;
4-6 parts of starch;
5-7 parts of Orleans marinade or rattan pepper marinade.
Preferably, the compound water retention agent is at least one of sodium tripolyphosphate, sodium pyrophosphate or sodium hexametaphosphate; the compound acidity regulator is at least one of sodium carbonate, sodium bicarbonate, citric acid or sodium citrate.
Preferably, the compound starch is a mixture of potato starch, wheat flour, sweet potato starch, corn starch and salad oil, wherein the mass ratio of the potato starch to the wheat flour to the sweet potato starch to the corn starch to the salad oil is (1.5-1.8): (0.3-0.7).
Preferably, steps a to E are carried out in a mixing preparation device; the mixing preparation equipment comprises a main frame, wherein a slitting device, a slope type vibrating conveyor, a rolling machine, a front conveying belt, a stirrer, a rear conveying belt and a fish plate die pressing device are sequentially arranged on the main frame in sequence; the front end of the slope type vibrating conveyor is connected with the slitting equipment, and the rear end of the slope type vibrating conveyor is connected with the rolling machine; a marinade conveying device is arranged above the slope type vibrating conveyor; the front end of the front conveying belt is connected with the rolling machine, and the rear end of the front conveying belt is connected with the stirring machine; the front end of the rear conveying belt is connected with the stirrer, and the rear end of the rear conveying belt is connected with the fish plate die pressing equipment.
Preferably, the curing material conveying device comprises a cold water spray pipe and a curing material spray pipe, and the cold water spray pipe and the curing material spray pipe are sequentially arranged along the conveying direction of the slope type vibrating conveyor;
the cold water injection pipe comprises a pressure regulating mechanism, a first injection pipe, a second injection pipe, a left rack, a right rack, a steering motor, a fixed gear, a left fixed ring, a right fixed ring and a flexible connecting pipe; the second jet tube is fixed on the main frame above the slope type vibrating conveyor; a steering motor is arranged on the outer wall of the second jet tube, and a driving gear is arranged on a motor shaft of the steering motor; the lower end of the second jet tube is connected with the first jet tube through a flexible connecting tube; a fixed gear is arranged on the outer wall of the middle part of the first jet tube; the outer wall of the first jet pipe, which is close to one end of the flexible connecting pipe, is provided with a left fixing ring and a right fixing ring respectively; the left-hand rack and the right-hand rack respectively pass through the left fixing ring and the right fixing ring; the upper ends of the left-hand rack and the right-hand rack are respectively engaged with two sides of the driving gear, and the lower ends of the left-hand rack and the right-hand rack are respectively engaged with two sides of the fixed gear; a pressure regulating mechanism is arranged in the first jet tube;
The pressure regulating mechanism comprises a first slideway, a second slideway, a first connecting plate, a second connecting plate, a first pressing plate and a second pressing plate, wherein the first slideway and the second slideway are respectively arranged on the inner walls of the left side and the right side of the first injection tube; the first slideway and the second slideway are internally provided with a first roller and a second roller respectively; one end of the first connecting plate is hinged with the first roller, and the other end of the first connecting plate is hinged with the first pressing plate; one end of the second connecting plate is hinged with a second roller, and the other end of the second connecting plate is hinged with a second pressing plate; the first pressing plate and the second pressing plate are arranged in the first injection tube in parallel; two inner slides are respectively and transversely arranged at the front side and the rear side of the inner wall of the first jet tube in parallel; the two ends of the first hinged support arm and the second hinged support arm are respectively and slidably inserted and arranged in the two inner slide ways; the middle sections of the first pressing plate and the second pressing plate are respectively provided with a first through hole and a second through hole; the first hinge support arm and the second hinge support arm respectively penetrate through the first through hole and the second through hole;
the first pressing plate is provided with a first ball groove, and the second pressing plate is provided with a second ball groove; the first ball is arranged in the first ball groove, and the second ball is arranged in the second ball groove; fixed ends of a first telescopic shaft and a second telescopic shaft are respectively arranged on the left side and the right side of the first jet tube; the telescopic ends of the first telescopic shaft and the second telescopic shaft are respectively hinged with the first ball head and the second ball head.
Preferably, the rolling machine comprises a vacuumizing pump, an exhaust pipe, a first roller, a first switch valve plate, a condensation pipeline, a first roller driving motor, a first swing arm, a first pushing plate and a first supporting cylinder, wherein a sleeving hole is formed in the central axis position of a rear back plate of the first roller, a bearing is arranged in the sleeving hole, the middle part of the first supporting cylinder is sleeved in the bearing, and the other end of the first supporting cylinder penetrates out of the first roller and is arranged on an L-shaped first supporting frame; a first outer toothed ring is sleeved on the outer wall of the first roller; a first roller driving motor is arranged on a main frame outside the first roller, a first driving gear is sleeved on a motor shaft of the first roller driving motor, and the first driving gear is meshed with a first outer gear ring; the outer wall of the first roller is provided with a valve plate window, and a first switch valve plate is arranged in the valve plate window; a hollow interlayer is arranged in the outer wall of the first roller, and a condensing pipeline is coiled in the hollow interlayer; a fixed shaft of a first electric driving roller is arranged at one end of a first supporting cylinder inserted into the first roller, a connecting end of a first swing arm is sleeved on an outer rotating cylinder of the first electric driving roller, an overhanging end of the first swing arm is connected with an arc-plate-shaped first pushing plate, and an outer arc surface of the first pushing plate is mutually attached to the inner wall of the first roller; the inner end side wall of the first supporting cylinder inserted into the first roller is provided with an air suction hole, and the outer end of the first supporting cylinder extending out of the first roller is connected with a vacuum pump through an air suction pipe;
The stirrer comprises a second roller, a second switch valve plate, a second roller driving motor, a second swing arm, a second pushing plate and a second supporting cylinder, wherein a sleeving hole is formed in the central axis position of a rear back plate of the second roller, a bearing is arranged in the sleeving hole, the middle part of the second supporting cylinder is sleeved in the bearing, and the other end of the second supporting cylinder penetrates out of the second roller and is arranged on an L-shaped second supporting frame; sleeving a second outer toothed ring on the outer wall of the second roller; a second roller driving motor is arranged on an external main frame of the second roller, a second driving gear is sleeved on a motor shaft of the second roller driving motor, and the second driving gear is meshed with a second external gear ring; the outer wall of the second roller is provided with a valve plate window, and a second switch valve plate is arranged in the valve plate window; the fixed shaft of the second electric driving roller is arranged at one end of the second supporting cylinder inserted into the second roller, the connecting end of the second swing arm is sleeved on the outer rotating cylinder of the second electric driving roller, the overhanging end of the second swing arm is connected with the arc-plate-shaped second pushing plate, and the outer arc surface of the second pushing plate is mutually attached to the inner wall of the second roller.
Preferably, the fish plate die pressing equipment comprises a die box conveying belt, a gland storage bin and a magnetic feeding manipulator, wherein a die stripping through hole is formed in a bottom plate of the die box; the mould box conveyor belts are arranged in parallel below the rear conveyor belt, and the mould boxes with openings are placed on the mould box conveyor belts at equal intervals; a gland storage bin is arranged at the rear of the die box conveying belt, and a gland is vertically stacked in the gland storage bin with an opening at the upper end; the magnetic feeding manipulator can electrically adsorb the gland in the gland storage bin and place the gland on the die box buckled at the output end of the die box conveying belt.
The invention relates to a composite flavor frozen or pre-fried fish meat product manufactured by a recombination process, which is manufactured by the method.
Compared with the prior art, the invention has the beneficial effects that:
the invention adopts the recombination technology to manufacture diced fish or fish steak, solves the problem of difficult flavoring of fish products, and solves the problem of standardized size and weight by mould-making the fish plate. The prepared product has crisp taste and has succulent and unique Orleans flavor by improving the production process and the accessory proportion. The product has uniform appearance, standard weight and rich Orleans flavor, can promote appetite, can be stored for a long time, is crisp after re-frying, and is suitable for standardized and industrialized production in the fields of ball meal and Chinese meal prepared dishes.
The equipment can improve the automation degree of processing technology steps such as slitting, transferring, curing, boxing and forming of materials, curing of fish materials is processed by adopting a cylindrical rolling machine curing device, and meanwhile, the curing and flavoring effects of fish are improved in a vacuumizing and freezing mode; after curing, the uniformly stirring operation of the compound emulsifier is further realized through a stirrer. After the fish meat is processed layer by layer, filling and freezing the mould box are carried out, so that standardized preparation of products is realized. The equipment operation degree of automation is high, has improved production efficiency.
Drawings
FIG. 1 is a schematic structural view of a hybrid preparation apparatus;
FIG. 2 is a schematic view of a cold water spray pipe;
fig. 3 is an enlarged view of a portion a of fig. 2;
fig. 4 is a schematic structural view of the tumbler;
FIG. 5 is a schematic structural view of a mixer;
FIG. 6 is a schematic diagram of a connection structure of the rear conveyor belt and the fish plate molding apparatus;
FIG. 7 is a schematic view of the mating structure of the mold box and gland;
in the figure: 1. a slitting device; 2. a ramp type vibrating conveyor; 3. a tumbler; 4. a front conveyor belt; 5. a stirrer; 6. a rear conveyor belt; 7. a cold water spray pipe; 8. a marinade injection tube; 9. a second tube; 10. a steering motor; 11. a drive gear; 12. a first tube; 13. a fixed gear; 14. a left fixing ring; 15. a right fixing ring; 16. a left rack; 17. a right rack; 18. a first slideway; 19. a second slideway; 20. a first roller; 21. a second roller; 22. a first connection plate; 23. a first platen; 24. a second connecting plate; 25. a second pressing plate; 26. an inner slide; 27. a first through hole; 28. a second through hole; 29. a first articulated support arm; 30. a second articulated support arm; 31. a first ball head; 32. a second ball head; 33. a first telescopic shaft; 34. a second telescopic shaft; 35. a vacuum pump; 36. a first drum driving motor; 37. a first switch valve plate; 38. a condensing pipeline; 39. a first support cylinder; 40. a fixed shaft of the first electrically driven drum; 41. an outer rotating cylinder of the first electrically driven cylinder; 42. a first swing arm; 43. a first pushing plate; 44. a second drum driving motor; 45. a second switch valve plate; 46. a second support cylinder; 47. a second swing arm; 48. a second pushing plate; 49. demolding through holes; 50. a gland; 51. a mold box; 52. a mold box conveyor belt; 53. a gland storage bin; 54. magnetic feeding manipulator.
Detailed Description
The technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Examples
In the embodiment of the invention, the preparation method of the frozen or pre-fried fish meat product with the composite flavor by using the recombination process comprises the following steps of:
A. cutting fish meat into slices with thickness of 1 cm;
B. rolling, namely putting fish slices and rolling auxiliary materials into a rolling machine, and pouring ice water at 0 ℃ for rolling until moisture is completely absorbed by the fish slices;
C. pickling, namely putting the fish into a precooling room at 0 ℃ for pickling for 6 hours;
D. bonding, namely pouring the pickled fish into a stirrer, and adding a compound emulsifier to stir uniformly; the compound emulsifier is transglutaminase;
E. preparing a fish plate by a mould, namely pressing the fish slices uniformly mixed with the emulsifying agent into a fish plate with the thickness of 1 cm in the mould;
F. putting the fish meat plate into a quick-freezing warehouse at the temperature of minus 35 ℃ for quick-freezing;
G, forming, namely cutting the fish plate into diced fish or fish steaks by using a dicing machine according to different products;
h, sizing, namely preparing sizing agent by compounding starch and water according to the mass ratio of 1:5, and hanging diced fish or fish steak;
I. shaping: vegetable oil is heated to 170 ℃, and diced fish or steak is fried for 2 minutes.
J. Quick-freezing: and (3) quick-freezing the diced fish or the fish steak treated in the step (I) at the temperature of minus 35 ℃ to obtain a finished product.
In the step B, the mass ratio of the fish meat to the ice water is 50:15;
in the step B, the following rolling and kneading mode is adopted: adding ice water at 0 ℃ into the rolling machine, and then rolling for 2 minutes, wherein the rolling rotating speed is 8 r/min;
the rolling auxiliary material consists of a compound water retention agent, a compound acidity regulator, table salt, monosodium glutamate, white granulated sugar, starch and Orleans marinade; the rolling auxiliary materials are added according to the following weight ratio:
0.4 part of compound water retention agent;
2 parts of compound acidity regulator;
0.3 part of salt;
0.8 part of monosodium glutamate;
1.5 parts of white granulated sugar;
5 parts of starch;
6 parts of Orleans marinade.
The compound water retention agent is sodium tripolyphosphate. The compound acidity regulator is sodium carbonate.
The compound starch is a mixture of potato starch, wheat flour, sweet potato starch, corn starch and salad oil, wherein the mass ratio of the potato starch to the wheat flour to the sweet potato starch to the corn starch to the salad oil is 1.5:2.5:2.0:4.0:0.3.
The invention relates to a composite flavor frozen or pre-fried fish meat product manufactured by a recombination process, which is manufactured by the method.
Steps a to E are performed in a mixing preparation device; the mixing preparation equipment comprises a main frame, as shown in fig. 1, a slitting device 1, a slope type vibrating conveyor 2, a rolling machine 3, a front conveying belt 4, a stirrer 5, a rear conveying belt 6 and a fish plate die pressing device are sequentially arranged on the main frame in sequence; the front end of the slope type vibrating conveyor 2 is connected with the slitting equipment 1, and the rear end of the slope type vibrating conveyor 2 is connected with the rolling and kneading machine 3; a marinade conveying device is arranged above the slope type vibrating conveyor 2; the front end of the front conveying belt 4 is connected with the rolling machine 3, and the rear end of the front conveying belt 4 is connected with the stirrer 5; the front end of the rear conveying belt 6 is connected with the stirrer 5, and the rear end of the rear conveying belt 6 is connected with the fish plate die pressing equipment. The marinade conveying device comprises a cold water spray pipe 7 and a marinade spray pipe 8, and the cold water spray pipe 7 and the marinade spray pipe 8 are sequentially arranged along the conveying direction of the slope type vibrating conveyor 2. The marinade spray pipe 8 can be of the same structure as the cold water spray pipe 7, and can also be an existing food sauce spray gun.
As shown in fig. 2 and 3, the cold water spray pipe 7 includes a pressure adjusting mechanism, a first spray pipe 12, a second spray pipe 9, a left rack 16, a right rack 17, a steering motor 10, a fixed gear 13, a left fixed ring 14, a right fixed ring 15, and a flexible connection pipe, and the cold water spray pipe 7 includes the first spray pipe 12 and the second spray pipe 9; the second jet pipe 9 is fixed on the main frame above the slope type vibrating conveyor 2; a steering motor 10 is arranged on the outer wall of the second jet pipe 9, and a driving gear 11 is arranged on the motor shaft of the steering motor 10; the lower end of the second jet pipe 9 is connected with the first jet pipe 12 through a flexible connecting pipe; a fixed gear 13 is arranged on the outer wall of the middle part of the first jet tube 12; the outer wall of the first tube 12, which is close to one end of the flexible connecting tube, is respectively provided with a left fixing ring 14 and a right fixing ring 15; the left-hand rack 16 and the right-hand rack 17 respectively pass through the left fixed ring 14 and the right fixed ring 15; the upper ends of the left-hand rack 16 and the right-hand rack 17 are respectively engaged with two sides of the driving gear 11, and the lower ends of the left-hand rack 16 and the right-hand rack 17 are respectively engaged with two sides of the fixed gear 13; a pressure regulating mechanism is disposed within the first tube 12. The upper end of the second jet pipe 9 is connected with an electromagnetic switch valve, a pressure pump and a cold water storage tank in series through a pressure water pipe.
The pressure regulating mechanism comprises a first slideway 18, a second slideway 19, a first connecting plate 22, a second connecting plate 24, a first pressing plate 23 and a second pressing plate 25, wherein the first slideway 18 and the second slideway 19 are respectively arranged on the inner walls of the left side and the right side of the first injection tube 12; the first slideway 18 and the second slideway 19 are respectively provided with a first roller 20 and a second roller 21; one end of the first connecting plate 22 is hinged with the first roller 20, and the other end of the first connecting plate 22 is hinged with the first pressing plate 23; one end of the second connecting plate 24 is hinged with the second roller 21, and the other end of the second connecting plate 24 is hinged with the second pressing plate 25; the first pressing plate 23 and the second pressing plate 25 are arranged in parallel in the first tube 12; two inner slides 26 are respectively and transversely arranged on the front side and the rear side of the inner wall of the first tube 12 in parallel; both ends of the first hinge support arm 29 and the second hinge support arm 30 are respectively slidably inserted into the two inner slides 26; the middle sections of the first pressing plate 23 and the second pressing plate 25 are respectively provided with a first through hole 27 and a second through hole 28; the first hinge support arm 29 and the second hinge support arm 30 penetrate the first through hole 27 and the second through hole 28, respectively.
The first pressing plate 23 is provided with a first ball groove, and the second pressing plate 25 is provided with a second ball groove; the first ball 31 is arranged in the first ball groove, and the second ball 32 is arranged in the second ball groove; fixed ends of a first telescopic shaft 33 and a second telescopic shaft 34 are respectively arranged at the left side and the right side of the first tube 12; the telescopic ends of the first telescopic shaft 33 and the second telescopic shaft 34 are respectively hinged with the first ball head 31 and the second ball head 32.
The working principle of the cold water injection pipe 7 in the curing material conveying device is stated below, and the cold water injection pipe 7 can realize cold water cleaning operations with different pressures and different angles, so that the bonded fish meat can be separated from each other while the fish meat is washed, and the subsequent curing material can be uniformly wrapped. When the steering motor 10 on the second injection tube 9 is started, the driving gear 11 is respectively meshed to drive the left-hand rack 16 and the right-hand rack 17 to synchronize and the fixed gear 13 to swing (because the fixed gear 13 is fixed and can not rotate), so that the first injection tube 12 swings left and right by taking the central axis of the driving gear 11 as a rotating shaft. Through setting up cold water injection pipe 7, not only can carry out the impact cleaning of different angles to the flesh of fish, can also accomplish the washing to slope formula vibrating conveyor 2 when equipment overhauls and maintains.
The adjustment principle of the pressure adjustment mechanism is as follows: when the first telescopic shaft 33 and the second telescopic shaft 34 are started to be relatively close to or relatively far away from each other, the adjustment of the water outlet pressure of the pipe orifice of the cold water injection pipe 7 can be realized. The first telescopic shaft 33 and the second telescopic shaft 34 are electric telescopic shafts, and the telescopic lengths thereof can be adjusted remotely. When the first telescopic shaft 33 and the second telescopic shaft 34 move relatively close to each other, the first pressing plate 23 and the second pressing plate 25 are driven to move relatively close to each other, the side view of the first connecting plate 22 and the second connecting plate 24 is folded, the first roller 20 and the second roller 21 are further dragged to move downwards along the first slide way 18 and the second slide way 19 respectively, when the water flow in the cold water injection pipe 7 is conveyed between the first connecting plate 22 and the second connecting plate 24, the water flow is limited by the first connecting plate 22 and the second connecting plate 24, and the cold water injection pipe 7 is instantaneously injected through a narrow channel formed between the first pressing plate 23 and the second pressing plate 25, so that the pressurization of the water flow is realized. Conversely, when the first telescopic shaft 33 and the second telescopic shaft 34 are moved relatively far away, the above actions are sequentially reversed, and the water flow is relatively reduced in the outlet pressure of the outlet cold water jet pipe 7.
As shown in fig. 1 and 4, the tumbler 3 comprises a vacuumizing pump 35, an exhaust pipe, a first roller, a first switch valve plate 37, a condensation pipeline 38, a first roller driving motor 36, a first swing arm 42, a first pushing plate 43 and a first supporting cylinder 39, wherein a sleeving hole is formed in the central axis position of the rear back plate of the first roller, a bearing is arranged in the sleeving hole, the middle part of the first supporting cylinder 39 is sleeved in the bearing, and the other end of the first supporting cylinder 39 penetrates out of the first roller and is arranged on an L-shaped first supporting frame; a first outer toothed ring is sleeved on the outer wall of the first roller; a first roller driving motor 36 is arranged on a main frame outside the first roller, a first driving gear is sleeved on a motor shaft of the first roller driving motor 36, and the first driving gear is meshed with a first outer gear ring; the outer wall of the first roller is provided with a valve plate window, and a first switch valve plate 37 is arranged in the valve plate window. A hollow interlayer is arranged in the outer wall of the first roller, and a condensing pipeline 38 is coiled in the hollow interlayer; the fixed shaft 40 of the first motorized drive roller is mounted at one end of the first support cylinder 39 inserted into the first roller, and the connecting end of the first swing arm 42 is sleeved on the outer rotating cylinder 41 of the first motorized drive roller (the motorized drive roller comprises a fixed shaft and a rotating outer cylinder). The overhanging end of the first swing arm 42 is connected with an arc-plate-shaped first pushing plate 43, and the outer arc surface of the first pushing plate 43 is mutually attached to the inner wall of the first roller; the inner end side wall of the first supporting cylinder 39 inserted into the first roller is provided with an air suction hole, and the outer end of the first supporting cylinder 39 extending out of the first roller is connected with the vacuum pump 35 through an air suction pipe.
As shown in fig. 1 and 5, the mixer 5 comprises a second roller, a second switch valve plate 45, a second roller driving motor 44, a second swing arm 47, a second pushing plate 48, a second swing arm 47 driving motor and a second supporting cylinder 46, wherein a sleeving hole is formed in the central axis position of a rear back plate of the second roller, a bearing is arranged in the sleeving hole, the middle part of the second supporting cylinder 46 is sleeved in the bearing, and the other end of the second supporting cylinder 46 penetrates out of the second roller and is arranged on an L-shaped second supporting frame; sleeving a second outer toothed ring on the outer wall of the second roller; a second roller driving motor 44 is arranged on the outer main frame of the second roller, a second driving gear is sleeved on a motor shaft of the second roller driving motor 44, and the second driving gear is meshed with a second outer toothed ring; the outer wall of the second roller is provided with a valve plate window, and a second switch valve plate 45 is arranged in the valve plate window; the fixed shaft of the second electric driving roller is arranged at one end of the second supporting cylinder 46 inserted into the second roller, the connecting end of the second swing arm 47 is sleeved on the outer rotating cylinder of the second electric driving roller, the overhanging end of the second swing arm 47 is connected with the arc-shaped second pushing plate 48, and the outer arc surface of the second pushing plate 48 is mutually attached to the inner wall of the second roller.
As shown in fig. 6 and 7, the fish plate die pressing device comprises a die box conveying belt 52, a gland receiving bin 53 and a magnetic attraction feeding manipulator 54, wherein a die release through hole 49 is formed in the bottom plate of the die box 51; below the rear conveyor 6, a die box conveyor 52 is arranged in parallel, and open die boxes 51 are placed on the die box conveyor 52 at equal intervals. A gland housing 53 is provided behind the die box conveyor 52, and the glands 50 are vertically stacked in the gland housing 53 having an open upper end. A magnetic feeding manipulator 54 is arranged between the die box conveyer belt 52 and the gland storage bin 53 or on one side, and the magnetic feeding manipulator 54 can electrically adsorb the gland 50 in the gland storage bin 53 and place the gland 50 on the die box 51 buckled at the output end of the die box conveyer belt 52. The magnetic feeding manipulator 54 is a mature prior art, and can autonomously drive the swing arm to rotate, and the magnetic suction force is controlled by using the power on or power off of the magnetic chuck, so that the operations of sucking, transferring and releasing the gland 50 by the magnetic chuck are realized.
The device part according to the invention is operated in that the slitting device 1 is used for slitting, slicing or otherwise shaping the fish meat as required by the production requirements. The cut fish meat is conveyed to the rolling machine 3 through the slope type vibrating conveyor 2 in a vibrating way, during the conveying process, the fish meat is firstly subjected to cleaning impact of cold water in the cold water injection pipe 7, and further is also subjected to injection coating of various required prefabricated curing materials in the curing material injection pipe 8, the fish meat attached with various curing materials enters the rolling machine 3, rolling and curing steps required for the first production are carried out in the rolling machine 3, and when the first roller is in a rotating state, the rolling machine 3 can play a role in rolling and kneading; the tumbler 3 can act as a pre-cooling chamber when the first drum is in a stationary state. The fish meat enters the stirrer 5 through the front conveying belt 4 after being processed by the automatic rolling and kneading machine 3, so that the compound emulsifier and the fish meat are fully and uniformly mixed, the fish meat processed by the stirrer 5 finally enters the fish plate film pressing equipment through the rear conveying belt 6, in the link, the fish meat is uniformly placed into a cold storage for freezing and shaping after being filled into the mould box 51, and after an order is received, a finished product can be obtained by only demolding and packaging the fish meat.
The tumblers 3 and 5 described in this patent differ in operation in two ways: first, a hollow interlayer is provided in the outer wall of the first drum, and a condensing pipe 38 is coiled in the hollow interlayer, which is used for providing a freezing type rolling environment and a precooling type freezing effect for the rolling machine 3. Secondly, an air suction hole is formed in the inner end side wall of the first supporting cylinder 39 inserted into the first roller, the outer end of the first supporting cylinder 39 extending out of the first roller is connected with the vacuum pump 35 through an air suction pipe, and when the arrangement is used for curing, the vacuum pumping operation is performed in the tumbler 3. The tumbler 3 and the mixer 5 are identical in that: firstly, all through starting cylinder driving motor, utilize initiative drive gear to mesh with outer ring gear, realize the whole rotation of cylinder, reach the purpose with its inside material stirring. Second, roll and rub the business turn over material of machine 3 and mixer 5 and open or close through the switch valve plate in the start valve board window and realize, first switch valve plate and second switch valve plate are electric valve plate, can control the start and stop by the remote control or utilize PLC technique. Thirdly, because the rolling machine 3 and the stirring machine 5 are both cylindrical, when the materials are required to be discharged, the roller is in a static state, and the electric driving roller is started to drive the swing arm and the pushing plate to rotate and push the materials to be discharged from the valve plate window.
When the fish plate die pressing equipment described in the patent operates, the die box conveying belt 52 and the rear conveying belt 6 are arranged for synchronous controllable operation, so that fish on the rear conveying belt 6 can automatically fall into the die box 51 in sequence (in order to ensure that the fish is smooth, a worker can manually arrange the fish at the side of a production line or smooth arrangement operation can be performed by using an automatic manipulator). After the mold box 51 is filled, the magnetic feeding manipulator 54 electrically adsorbs the gland 50 in the gland storage bin 53, and moves and places the gland 50 on the mold box 51 buckled at the output end of the mold box conveying belt 52 for packaging. Finally, all the mould boxes 51 are placed into a refrigeration house for freezing, storing and forming, and the finished product can be obtained only by demoulding and packaging the fish meat through the demoulding through holes 49.
Examples
In this embodiment, the preparation method includes the following steps:
A. cutting fish meat into slices with thickness of 1 cm;
B. rolling, namely putting fish slices and rolling auxiliary materials into a rolling machine, and pouring ice water at the temperature of 5 ℃ for rolling until the water is completely absorbed by the fish slices;
C. pickling, namely putting the fish into a precooling room at 5 ℃ for pickling for 8 hours;
D. bonding, namely pouring the pickled fish into a stirrer, and adding a compound emulsifier to stir uniformly; the compound emulsifier is transglutaminase;
E. Preparing a fish plate by a mould, namely pressing the fish slices uniformly stirred with transglutaminase into a fish plate with the thickness of 2 cm in the mould;
F. putting the fish meat plate into a quick-freezing warehouse at the temperature of minus 35 ℃ for quick-freezing;
g, forming, namely cutting the fish plate into diced fish or fish steaks by using a dicing machine according to different products;
h, sizing, namely preparing sizing agent by compounding starch and water according to the mass ratio of 1:5, and hanging diced fish or fish steak;
I. shaping:
firstly, powdering: uniformly powdering the sized diced fish or fish steak by using compound starch;
post-frying: heating vegetable oil to 175 ℃, and frying diced fish or fish steaks for 2.5 minutes;
J. quick-freezing: and (3) quick-freezing the diced fish or the fish steak treated in the step (I) at the temperature of minus 35 ℃ to obtain a finished product.
In the step B, the mass ratio of the fish meat to the ice water is 60:20. in the step B, the following rolling and kneading mode is adopted: adding fish slices with temperature below 10deg.C, and rolling under vacuum degree below 9kpa for 35 min at 12 rpm.
The rolling auxiliary material consists of a compound water retention agent, a compound acidity regulator, table salt, monosodium glutamate, white granulated sugar, starch and Orleans marinade; the rolling auxiliary materials are added according to the following weight ratio:
0.3 part of compound water retention agent;
1 part of compound acidity regulator;
0.2 part of salt;
0.7 part of monosodium glutamate;
1 part of white granulated sugar;
4 parts of starch;
5 parts of Orleans marinade.
The compound water retention agent is sodium pyrophosphate. The compound acidity regulator is sodium bicarbonate.
The compound starch is a mixture of potato starch, wheat flour, sweet potato starch, corn starch and salad oil, wherein the mass ratio of the potato starch to the wheat flour to the sweet potato starch to the corn starch to the salad oil is 1.8:3:2.4:4.4:0.7.
The other preparation methods and apparatus structures in this embodiment are the same as those in the first embodiment, and will not be described in detail.
Examples
In this embodiment, the preparation method includes the following steps:
A. cutting fish meat into slices with thickness of 1 cm;
B. rolling, namely putting fish slices and rolling auxiliary materials into a rolling machine, and pouring ice water at 3 ℃ for rolling until the water is completely absorbed by the fish slices;
C. pickling, namely putting the fish into a precooling room at 3 ℃ for pickling for 7 hours;
D. bonding, namely pouring the pickled fish into a stirrer, and adding a compound emulsifier to stir uniformly; the compound emulsifier is transglutaminase;
E. preparing a fish plate by a mould, namely pressing the fish slices uniformly mixed with the emulsifying agent into a fish plate with the thickness of 1.5 cm in the mould;
F. Putting the fish meat plate into a quick-freezing warehouse at the temperature of minus 35 ℃ for quick-freezing;
g, forming, namely cutting the fish plate into diced fish or fish steaks by using a dicing machine according to different products;
h, sizing, namely preparing sizing agent by compounding starch and water according to the mass ratio of 1:5, and hanging diced fish or fish steak;
I. shaping: wrapping the diced fish or the fish steak with the slurry with bread crumbs;
J. quick-freezing: and (3) quick-freezing the diced fish or the fish steak treated in the step (I) at the temperature of minus 35 ℃ to obtain a finished product.
In the step B, the mass ratio of the fish meat to the ice water is 55:18;
in the step B, the following rolling and kneading mode is adopted: adding fish slices at a temperature below 10deg.C, and kneading under vacuum degree of below 9kpa for 30 min at a kneading speed of 10 rpm.
The rolling auxiliary material consists of a compound water retention agent, a compound acidity regulator, table salt, monosodium glutamate, white granulated sugar, starch and Orleans marinade; the rolling auxiliary materials are added according to the following weight ratio:
0.5 part of compound water retention agent;
3 parts of compound acidity regulator;
0.4 part of salt;
0.9 part of monosodium glutamate;
2 parts of white granulated sugar;
6 parts of starch;
7 parts of Orleans marinade.
The compound water retention agent is sodium hexametaphosphate. The compound acidity regulator is citric acid or sodium citrate.
The compound starch is a mixture of potato starch, wheat flour, sweet potato starch, corn starch and salad oil, wherein the mass ratio of the potato starch to the wheat flour to the sweet potato starch to the corn starch to the salad oil is 1.6:2.8:2.2:4.3:0.4.
The other preparation methods and apparatus structures in this embodiment are the same as those in the first embodiment, and will not be described in detail.
Comparative example one
In this comparative example, a method of preparing a frozen or pre-fried fish meat product comprising the steps of:
A. cutting fish meat into slices with thickness of 1 cm;
B. rolling, namely putting the fillets and rolling auxiliary materials into a rolling machine, and pouring ice water with the mass of 0.3 times of that of the fish at the temperature of 0 ℃ for rolling until the water is completely absorbed by the fillets; the rolling auxiliary materials are commercial products and consist of table salt, monosodium glutamate, white granulated sugar, starch and Orleans marinade;
C. pickling, namely putting the fish into a precooling room at 0 ℃ for pickling for 6 hours;
D. bonding, namely pouring the pickled fish into a stirrer, and adding a common emulsifier to stir uniformly; the common emulsifier is a commercially available mature product;
E. preparing a fish plate by a mould, namely pressing the uniformly mixed fish slices into a fish plate with the thickness of 1 cm in the mould;
F. putting the fish meat plate into a quick-freezing warehouse at the temperature of minus 35 ℃ for quick-freezing;
G, forming, namely cutting the fish plate into diced fish or fish steaks by using a dicing machine according to different products;
sizing, namely preparing sizing agent by starch and water according to the mass ratio of 1:5, and hanging diced fish or fish steak;
I. shaping: vegetable oil is heated to 170 ℃, and diced fish or steak is fried for 2 minutes.
J. Quick-freezing: and (3) quick-freezing the diced fish or the fish steak treated in the step (I) at the temperature of minus 35 ℃ to obtain a finished product.
The starch is potato starch.
Comparative example two
In this comparative example, the preparation method includes the steps of:
A. cutting fish meat into slices with thickness of 2 cm;
B. rolling, namely putting the fillets and rolling auxiliary materials into a rolling machine, and pouring ice water with the mass of 0.3 times of that of the fish and at the temperature of 5 ℃ for rolling until the water is completely absorbed by the fillets; the rolling auxiliary materials are commercial products and consist of table salt, monosodium glutamate, white granulated sugar, starch and Orleans marinade;
C. pickling, namely putting the fish into a precooling room at 5 ℃ for pickling for 8 hours;
D. bonding, namely pouring the pickled fish into a stirrer, and adding a common emulsifier to stir uniformly; the common emulsifier is a commercially available mature product;
E. preparing a fish plate by a mould, namely pressing the fish slices uniformly mixed with the common emulsifier into a fish plate with the thickness of 2 cm in the mould;
F. Putting the fish meat plate into a quick-freezing warehouse at the temperature of minus 35 ℃ for quick-freezing;
g, forming, namely cutting the fish plate into diced fish or fish steaks by using a dicing machine according to different products;
sizing, namely preparing sizing agent by starch and water according to the mass ratio of 1:5, and hanging diced fish or fish steak;
I. shaping:
firstly, powdering: uniformly powdering the sized diced fish or the fish steak by using starch;
post-frying: heating vegetable oil to 175 ℃, and frying diced fish or fish steaks for 2.5 minutes;
J. quick-freezing: and (3) quick-freezing the diced fish or the fish steak treated in the step (I) at the temperature of minus 35 ℃ to obtain a finished product.
The starch is one of potato starch, wheat flour, sweet potato starch and corn starch.
Comparative example three
In this comparative example, the preparation method includes the steps of:
A. cutting fish meat into slices with thickness of 1 cm;
B. rolling, namely putting the fillets and rolling auxiliary materials into a rolling machine, and pouring ice water with the mass of 0.3 times of that of the fish and at the temperature of 3 ℃ for rolling until the water is completely absorbed by the fillets; the rolling auxiliary materials are commercial products and consist of table salt, monosodium glutamate, white granulated sugar, starch and Orleans marinade;
C. pickling, namely putting the fish into a precooling room at 3 ℃ for pickling for 7 hours;
D. bonding, namely pouring the pickled fish into a stirrer, and adding a common emulsifier to stir uniformly; the common emulsifier is a commercially available mature product;
E. Preparing a fish plate by a mould, namely pressing the fish slices uniformly mixed with the emulsifying agent into a fish plate with the thickness of 1.5 cm in the mould;
F. putting the fish meat plate into a quick-freezing warehouse at the temperature of minus 35 ℃ for quick-freezing;
g, forming, namely cutting the fish plate into diced fish or fish steaks by using a dicing machine according to different products;
h, sizing, namely preparing sizing agent by compounding starch and water according to the mass ratio of 1:5, and hanging diced fish or fish steak;
I. shaping: wrapping the diced fish or the fish steak with the slurry with bread crumbs;
J. quick-freezing: and (3) quick-freezing the diced fish or the fish steak treated in the step (I) at the temperature of minus 35 ℃ to obtain a finished product.
The compound starch is one of potato starch, wheat flour, sweet potato starch and corn starch.
The effects of the present invention are verified by test examples and comparative examples below.
Test example 1 sensory evaluation experiment
The sensory evaluation was performed on the frozen or pre-fried fish meat products of complex flavor prepared by the recombination process prepared in examples and comparative examples. Sensory evaluation included evaluation of crispness, hardness, juiciness, and tenderness.
1. Crispness refers to the degree of griping of a fish product after frying, by chewing upon entry, with continuous crushing of the product crust accompanied by slight rattling.
2. Hardness means that the food has a certain resistance under the action of teeth after the fish meat product is eaten.
3. The juiciness refers to how much water is released when the fish product is chewed.
4. Tenderness refers to the degree of softness of a fish product when chewed.
Sensory test adopts a scoring test method, 10 scores are adopted for scoring tasted samples, the scoring standard is shown in table 1, and random numbers of products with uniform weight and shape are selected from experimental examples and comparative examples.
The panelists selected 20 sensory organs sensitively, and after specialized training and expert meeting the sensory analysis requirements, the products of the examples and comparative examples were evaluated after being fried and left for 60 seconds, and the samples of each group were tasted with a spacing of 3-4 minutes, and were scored after rinsing with warm water before taste. The evaluation results are shown in Table 2.
TABLE 1 sensory test scoring criteria
TABLE 2 sensory evaluation results of recombinant Process composite flavor frozen or Pre-fried fish meat products prepared by different methods
Test experiment example 2 evaluation experiment of composite flavor (Orleans flavor)
This experiment an Orleans flavor assessment test was performed on the products prepared in the examples and comparative examples.
The sweet and fresh are in the best in each other, the sweet taste is the taste felt by the tip of the human tongue first, the sweet pepper powder of the Orleans marinade is a supplement and rich to the sweetness of the white granulated sugar, the acid plays a role in enhancing the taste, the citric acid and the tomato powder in the Orleans marinade can provide better rich sour taste, the spicy degree-spice and the first spice component with characteristic flavor, the spice is ginger powder, onion powder, garlic powder, white pepper powder, nutmeg and the like, the fresh flavor of the fish is improved, the unique Orleans flavor is endowed to the fish, appetite is promoted, digestion and absorption are helped, the smell is fresh and fragrant and attractive, the sweet taste and the spicy flavor are well fused together, the fish is full in taste, and the aftertaste is quite sufficient. The Orleans marinade related by the invention is a mature product in the market and can be obtained by direct purchase.
The Orleans flavor test uses a scoring test using 10 minutes. The tasted samples were scored and the scoring criteria are shown in table 3. The panelists were 10 panelists randomly drawn from the sensory panelists. The selected rater determines that no alcohol, smoke, food, water, or other obvious-smell product was consumed 1 hour prior to the rating, and that the normal physiological state was maintained during the rating. The 10 randomly selected evaluation staff form an evaluation group, the evaluation interval time of each evaluation sample is 5 minutes, the evaluation staff need to rinse with warm water before and after the evaluation, the evaluation room is fully ventilated, the interference of peculiar smell is avoided, and the evaluation sequence of the tastes is ordered from light taste to dense taste. The evaluation results are shown in Table 4.
TABLE 3 composite flavor (Orleans flavor) test scoring criteria
Table 4 results of the Orleans flavor evaluation obtained by different preparation methods
The test and evaluation results show that the product prepared by the recombination process composite flavor frozen or pre-fried fish meat product prepared by the method in the embodiment of the invention has good crispness and juiciness, strong Orleans flavor, attractive appetite, full taste and complete aftertaste compared with the product prepared by the comparative example.
Test example 3 stability verification of frozen or pre-fried fish meat products of Compound flavor produced by the recombinant Process of the present invention
Stability measurements were performed on the products prepared in examples 1-3 of the present invention. After the product is prepared, the product is placed in a freezer at the temperature of minus 18 ℃ for 11 months, and sensory evaluation and Orleans flavor evaluation are carried out after re-frying, wherein in the sensory evaluation of the product, the measurement of crispness, hardness, juiciness and tenderness is carried out according to the method of detection experiment example 1, the panelist is the same batch of panelists of detection experiment example 1, and the evaluation of Orleans flavor is carried out according to the method of detection experiment example 2, and the panelist is the same batch of panelists of detection experiment example 2. The evaluation results are shown in Table 5.
Table 5 sensory and altar flavor assessment results after 11 months of the example product was left to re-fry.
Test example 3 shows that the product prepared by the method provided by the invention is crisp, tender and juicy after being re-fried within the shelf life, the Orleans flavor is kept lasting, the product quality stability is good, and the market competitiveness of the product is greatly improved.
The foregoing description is only a preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art, who is within the scope of the present invention, should make equivalent substitutions or modifications according to the technical solution of the present invention and the inventive concept thereof, and should be covered by the scope of the present invention.
Claims (11)
1. A preparation method of a composite flavor frozen or pre-fried fish meat product manufactured by a recombination process is characterized by comprising the following steps:
A. cutting fish meat into slices with thickness of 1 cm, wherein the raw material fish meat is fish fillets without thorns, skin and sundries;
B. rolling, namely putting fish slices and rolling auxiliary materials into a rolling machine for rolling;
C. pickling, namely pickling the fish slices in a precooling room at 0-5 ℃ for 6-8 hours;
D. bonding, namely pouring the pickled fish into a stirrer, and adding a compound emulsifier to stir uniformly;
E. preparing a fish plate by a mould, namely pressing the fish slices uniformly mixed with the emulsifying agent into a fish plate with the thickness of 1-2 cm in the mould;
F. putting the fish meat plate into a quick-freezing warehouse at the temperature of minus 35 ℃ for quick-freezing;
g, forming, namely cutting the fish plate into diced fish or fish steaks by using a dicing machine according to different products;
h, sizing, namely preparing sizing agent by compounding starch and water according to the mass ratio of 1:5, and hanging diced fish or fish steak;
I. shaping: the diced fish or the fish steak after the slurry hanging is selected to be shaped in one of the following three modes:
(1) Frying; (2) frying after powdering; (3) bran wrapping: wrapping the diced fish or the fish steak with the slurry with bread crumbs;
J. quick-freezing: and (3) quick-freezing the diced fish or the fish steak treated in the step (I) at the temperature of minus 35 ℃ to obtain a finished product.
2. The method for preparing a frozen or pre-fried fish meat product with a composite flavor by using a recombination process according to claim 1, wherein the powdering means uniformly coating the sized diced fish or the fish steak with compound starch; frying refers to heating vegetable oil to 170-175 ℃ and frying diced fish or steak for 2-2.5 minutes.
3. The method for preparing a frozen or pre-fried fish product with a complex flavor by using a recombination process according to claim 1, wherein the step B comprises two rolling modes:
rolling and kneading mode I: in the rolling process, adding ice water at 0-5 ℃ into a rolling machine, and rolling for 2-3 minutes at the rolling rotating speed of 8-12 r/min; the mass ratio of the fish meat to the ice water is (50-60): (15-20);
rolling and kneading mode II: adding fish slices at below 10deg.C, and rolling under vacuum degree of below 9kpa for 25-35 min at 8-12 rpm.
4. The method for preparing the frozen or pre-fried fish meat product with the composite flavor by using the recombination process according to claim 1, wherein the rolling auxiliary materials consist of a compound water retention agent, a compound acidity regulator, table salt, monosodium glutamate, white granulated sugar, starch, an Olive marinade or a rattan pepper marinade; the rolling auxiliary materials are added according to the following weight ratio:
0.3-0.5 part of compound water retention agent;
1-3 parts of compound acidity regulator;
0.2-0.4 part of salt;
0.7-0.9 part of monosodium glutamate;
1-2 parts of white granulated sugar;
4-6 parts of starch;
5-7 parts of Orleans marinade or rattan pepper marinade.
5. The method for preparing a frozen or pre-fried fish product with a composite flavor by using a recombination process according to claim 4, wherein the compound water retention agent is at least one of sodium tripolyphosphate, sodium pyrophosphate or sodium hexametaphosphate; the compound acidity regulator is at least one of sodium carbonate, sodium bicarbonate, citric acid or sodium citrate.
6. The method for preparing the frozen or pre-fried fish meat product with the composite flavor by using the recombination process according to claim 1, wherein the composite starch is a mixture of potato starch, wheat flour, sweet potato starch, corn starch and salad oil, wherein the mass ratio of the potato starch, the wheat flour, the sweet potato starch, the corn starch and the salad oil is (1.5-1.8): (2.5-3): (2.0-2.4): (4.0-4.4): (0.3-0.7).
7. The method for preparing a frozen or pre-fried fish product of complex flavor by using a restructuring technique according to claim 1, wherein the steps a to E are performed in a mixing preparation device; the mixing preparation equipment comprises a main frame, wherein a slitting equipment (1), a slope type vibrating conveyor (2), a rolling machine (3), a front conveying belt (4), a stirrer (5), a rear conveying belt (6) and a fish plate die pressing equipment are sequentially arranged on the main frame in front-back order; the front end of the slope type vibrating conveyor (2) is connected with the slitting equipment (1), and the rear end of the slope type vibrating conveyor (2) is connected with the rolling machine (3); a curing material conveying device is arranged above the slope type vibrating conveyor (2); the front end of the front conveying belt (4) is connected with the rolling machine (3), and the rear end of the front conveying belt (4) is connected with the stirring machine (5); the front end of the rear conveying belt (6) is connected with the stirrer (5), and the rear end of the rear conveying belt (6) is connected with the fish plate die pressing equipment.
8. The preparation method of the composite flavor frozen or pre-fried fish product manufactured by using the recombination process according to claim 7, wherein the marinade conveying device comprises a cold water spray pipe (7) and a marinade spray pipe (8), and the cold water spray pipe (7) and the marinade spray pipe (8) are sequentially arranged along the conveying direction of the slope type vibrating conveyor (2);
The cold water injection pipe (7) comprises a pressure adjusting mechanism, a first injection pipe (12), a second injection pipe (9), a left rack (16), a right rack (17), a steering motor (10), a fixed gear (13), a left fixed ring (14), a right fixed ring (15) and a flexible connecting pipe; the second jet pipe (9) is fixed on the main frame above the slope type vibrating conveyor (2); a steering motor (10) is arranged on the outer wall of the second jet pipe (9), and a driving gear (11) is arranged on a motor shaft of the steering motor (10); the lower end of the second jet pipe (9) is connected with the first jet pipe (12) through a flexible connecting pipe; a fixed gear (13) is arranged on the outer wall of the middle part of the first jet tube (12); the outer wall of the first injection tube (12) close to one end of the flexible connecting tube is provided with a left fixing ring (14) and a right fixing ring (15) respectively; the left-hand rack (16) and the right-hand rack (17) respectively penetrate through the left fixed ring (14) and the right fixed ring (15); the upper ends of the left-hand rack (16) and the right-hand rack (17) are respectively meshed with two sides of the driving gear (11), and the lower ends of the left-hand rack (16) and the right-hand rack (17) are respectively meshed with two sides of the fixed gear (13); a pressure regulating mechanism is arranged in the first jet tube (12);
The pressure regulating mechanism comprises a first slideway (18), a second slideway (19), a first connecting plate (22), a second connecting plate (24), a first pressing plate (23) and a second pressing plate (25), wherein the first slideway (18) and the second slideway (19) are respectively arranged on the inner walls of the left side and the right side of the first injection tube (12); a first roller (20) and a second roller (21) are respectively arranged on the first slideway (18) and the second slideway (19); one end of the first connecting plate (22) is hinged with the first roller (20), and the other end of the first connecting plate (22) is hinged with the first pressing plate (23); one end of the second connecting plate (24) is hinged with the second roller (21), and the other end of the second connecting plate (24) is hinged with the second pressing plate (25); the first pressing plate (23) and the second pressing plate (25) are arranged in parallel in the first injection tube (12); two inner slides (26) are respectively and transversely arranged on the front side and the rear side of the inner wall of the first jet tube (12) in parallel; two ends of the first hinged supporting arm (29) and the second hinged supporting arm (30) are respectively and slidably inserted and arranged in the two inner sliding ways (26); the middle sections of the first pressing plate (23) and the second pressing plate (25) are respectively provided with a first through hole (27) and a second through hole (28); the first articulated supporting arm (29) and the second articulated supporting arm (30) respectively penetrate through the first through hole (27) and the second through hole (28);
A first ball groove is formed in the first pressing plate (23), and a second ball groove is formed in the second pressing plate (25); the first ball head (31) is arranged in the first ball head groove, and the second ball head (32) is arranged in the second ball head groove; fixed ends of a first telescopic shaft (33) and a second telescopic shaft (34) are respectively arranged on the left side and the right side of the first jet tube (12); the telescopic ends of the first telescopic shaft (33) and the second telescopic shaft (34) are respectively hinged with the first ball head (31) and the second ball head (32).
9. The preparation method of the composite flavor frozen or pre-fried fish meat product manufactured by using the recombination process according to claim 8, wherein the rolling and kneading machine (3) comprises a vacuumizing pump (35), an exhaust pipe, a first roller, a first switch valve plate (37), a condensing pipeline (38), a first roller driving motor (36), a first swing arm (42), a first pushing plate (43) and a first supporting cylinder (39), a sleeving hole is formed in the central axis position of a rear plate of the first roller, a bearing is arranged in the sleeving hole, the middle part of the first supporting cylinder (39) is sleeved in the bearing, and the other end of the first supporting cylinder (39) penetrates out of the first roller and is arranged on an L-shaped first supporting frame; a first outer toothed ring is sleeved on the outer wall of the first roller; a first roller driving motor (36) is arranged on a main frame outside the first roller, a first driving gear is sleeved on a motor shaft of the first roller driving motor (36), and the first driving gear is meshed with a first outer gear ring; the outer wall of the first roller is provided with a valve plate window, and a first switch valve plate (37) is arranged in the valve plate window; a hollow interlayer is arranged in the outer wall of the first roller, and a condensing pipeline (38) is coiled in the hollow interlayer; a fixed shaft (40) of a first electric driving roller is arranged at one end of a first supporting cylinder (39) inserted into the first roller, a connecting end of a first swing arm (42) is sleeved on an outer rotating cylinder (41) of the first electric driving roller, an overhanging end of the first swing arm (42) is connected with an arc-shaped first pushing plate (43), and the outer arc surface of the first pushing plate (43) is mutually attached to the inner wall of the first roller; an air suction hole is formed in the side wall of the inner end of the first supporting cylinder (39) inserted into the first roller, and the outer end of the first supporting cylinder (39) extending out of the first roller is connected with a vacuum pump (35) through an air suction pipe;
The stirrer (5) comprises a second roller, a second switch valve plate (45), a second roller driving motor (44), a second swing arm (47), a second pushing plate (48) and a second supporting cylinder (46), wherein a sleeving hole is formed in the central axis position of a rear back plate of the second roller, a bearing is arranged in the sleeving hole, the middle part of the second supporting cylinder (46) is sleeved in the bearing, and the other end of the second supporting cylinder (46) penetrates out of the second roller and is arranged on an L-shaped second supporting frame; sleeving a second outer toothed ring on the outer wall of the second roller; a second roller driving motor (44) is arranged on an external main frame of the second roller, a second driving gear is sleeved on a motor shaft of the second roller driving motor (44), and the second driving gear is meshed with a second external toothed ring; the outer wall of the second roller is provided with a valve plate window, and a second switch valve plate (45) is arranged in the valve plate window; the fixed shaft of the second electric driving roller is arranged at one end of the second supporting cylinder (46) inserted into the second roller, the connecting end of the second swing arm (47) is sleeved on the outer rotating cylinder of the second electric driving roller, the overhanging end of the second swing arm (47) is connected with the arc-plate-shaped second pushing plate (48), and the outer arc surface of the second pushing plate (48) is mutually attached to the inner wall of the second roller.
10. The preparation method of the composite flavor frozen or pre-fried fish meat product manufactured by using the recombination process according to claim 9, wherein the fish plate mold pressing equipment comprises a mold box conveying belt (52), a gland storage bin (53) and a magnetic feeding manipulator (54), and a mold release through hole (49) is arranged on a bottom plate of the mold box (51); a mould box conveyer belt (52) is arranged below the rear conveyer belt (6) in parallel, and mould boxes (51) with openings are placed on the mould box conveyer belt (52) at equal intervals; a gland storage bin (53) is arranged behind the die box conveying belt (52), and the gland (50) is vertically stacked in the gland storage bin (53) with an open upper end; the magnetic feeding manipulator (54) can electrically adsorb the gland (50) in the gland storage bin (53) and place the gland on the die box (51) buckled at the output end of the die box conveying belt (52).
11. A composite flavor frozen or pre-fried fish product produced by a recombinant process, characterized in that the composite flavor frozen or pre-fried fish product is produced by the method of any one of claims 1-10.
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