CN1545931A - Ice-temperature air adjusting fresh-keeping minced fillet foodstuff and production process thereof - Google Patents
Ice-temperature air adjusting fresh-keeping minced fillet foodstuff and production process thereof Download PDFInfo
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- CN1545931A CN1545931A CNA2003101115907A CN200310111590A CN1545931A CN 1545931 A CN1545931 A CN 1545931A CN A2003101115907 A CNA2003101115907 A CN A2003101115907A CN 200310111590 A CN200310111590 A CN 200310111590A CN 1545931 A CN1545931 A CN 1545931A
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Abstract
The invention relates to a process for preparing minced fish food and products by using meat of fresh water fish such as silver carp, grass carp as raw material, and table salt, modified starch, konjac glucomannan, white sugar, smell removing agent as auxiliary material. The preparing process comprises smell removing, freezing point adjustment, germ-free cooling down, air regulation packaging, and ice temperature storage.
Description
Technical field
The invention belongs to the aquatic food processing technique field, be specifically related to the method that a kind of ice-temperature air adjusting is protected raw fish meat paste food and produced this food.
Background technology
China is fresh-water fishes big producing countries, and annual production is above 1,918 ten thousand tons.Except that marketing fresh, also have the part fresh-water fishes to be processed to freezing product, dried product, the smoked product that salts down, tin product and animal protein feed etc.Fish ball, breaded fish stick are China's tradition surimi products, and the two has similar processing technology.Characteristics such as fish ball, breaded fish stick have the protein content height, fat content is low, mouthfeel is tender and crisp and flexible, fish thick flavor are welcome by China consumer deeply.But because of traditional surimi product work in-process such as fish ball, breaded fish stick needs after ripe earlier typing, the cooling row packing again, and moisture is more than 70%, is subject to microbial contamination and is difficult to store.For a long time, be difficult to realize suitability for industrialized production owing to lacking the suitable preservation technique and the quality control system of science.
The at present means such as freezing and refrigeration and canning that adopt of the storage of surimi product such as fish ball, breaded fish stick and circulation more.Refrigeration can only suppress microbial growth to a certain extent, slows down inner chemical change, and the shelf-life generally has only 4-8 days.The cold storage temperature below-18 ℃ commonly used, moisture in the surimi product is freezed fully, can effectively suppress microbial growth, freshness date reaches the several months long, but drying loss easily takes place in freezed food, cold storage easily makes protein denaturation, cause juice loss when thawing, make and freeze product and can not return to original state, long-term cold storage can cause that also combinations color and lustre deepening, gel structure destroy, moisture holding capacity descends, cause mouthfeel and local flavor deterioration (Miu Yu equality, the variation of musculature and protein in the silver carp freezing process. Chinese aquatic science, 2001,8 (2): 85-87; Ding Yuting etc. the research of China's silver carp flathead bream crucian protein refrigerated stability. fresh water fishery, 1999,29 (6): 12-14; Ana M Castrillon et al.Influence of frozen storage and defrosting on thechemical and nutritional quality of sardine (Clupea pilchardus) .J Sci Food Agric., 1996,70:29-34; ) the fish ball breaded fish stick belongs to low acidity food, carries out autoclaving (115-120 ℃ 20-30min), could be preserved at normal temperatures in canning fresh-keeping generally will pack into after its moulding glass jar, iron flask or the retort pouch.The high temperature long-time heating is handled, and makes the institutional framework of protein denaturation, surimi product that bad variation take place, and makes mouthfeel scorification, delicate flavour forfeiture, obviously atrophy of the market demand.Irradiation is fresh-keeping, fresh chemically, high pressure are fresh-keeping etc. also uses in preservation of fishery to some extent (Lin Hong etc. the preservation of fishery technology. the .2000. of China Light Industry Press)
The development of ice temperature fresh-keeping technology (Controlled Freezing-point Storage) starts from 1970, the clear hairdressing in mountain root of Japan is existing below 0 ℃, the pears of this temperature province storage above freezing, can keep original state, color and luster and taste (the warm association website of Japan's ice) fully.All survivals of Icetemperature Storage pine needle crab 150 days (stone literary composition magnitude. ice-temperature technique and in Application in Food Industry. Tianjin Business College journal, 1999,19 (7): 39-44).Launched in succession thereafter ice-temperature technique the application study in fields such as food storage, after-ripening, drying and circulation (Xu Zhong etc. the research of the anhydrous fortune of living of external fish and shellfish ecological ice-temperature. Shandong fishery, 1996,13 (2): 40-41; Yu Debao etc. the ice-temperature technique of Japan. world agriculture, 1998,12:39-40; Stone literary composition magnitude. ice-temperature technique and in Application in Food Industry. Tianjin Business College journal, 1999,19 (7): 39-44; Xu Zhong etc. fish are in the research and the application of medium temperature band fresh-retaining preserving. aquatic science, 1998,17 (5): 43～46).Ice Wen Yuwei freezes with freeze preservation and compares, and its outstanding advantage is to ice Wen Jike and avoids a series of matter structure degradation phenomenas because of freezing to cause, can keep the fresh and alive state of food again.The freezing point of the flesh of fish generally between-0.6 ℃～-2 ℃ (stone literary composition magnitude. ice-temperature technique and in Application in Food Industry. Tianjin Business College journal, 1999,19 (7): 39-44; ), surimi product is between-1 ℃～-2 ℃.Temperature is controlled at this ice needs very high specification requirement in temperature area, has and reports that adding an amount of salt, sucrose, polyphosphate etc. therein can make freezing point suitably reduce.The relevant ice temperature fresh-keeping Study on Technology of China is just at the early-stage.Icetemperature Storage has been used at present peach, grape fresh-keeping (Xue Wentong etc. " ice temperature " storage research of peach. EI, 1997,13 (4): 216-220; Tao Qian etc. the ice temperature high humidity of two kinds of grapes is fresh-keeping. Wuxi Light Industry Univ.'s journal, 1999,18 (4): 6-10; Huan Yan Jun etc. the fresh-keeping and outbound of ice temperature high humidity of kyoto grape. Wuxi Light Industry Univ.'s journal, 2000,19 (1): 26-30).Aspect preservation of fishery, and rarely seen ice temperature fresh-keeping that fresh-water fishes are arranged (Wu Chengye etc. several fresh-water fishes freshness in the cold storage process changes research. fresh water fishery, 1994,24 (1): 16～19).In a word, not enough deeply extensively, research range only limits to the fresh-keeping of live body or fresh food in the research of China aspect ice-temperature technique.
Gas regulation package and fresh keeping technology (Modified Atmosphere Packaging) be with food storing in the environment of certain gas componant, suppress or slow down the food preservative technology of growth of microorganism and oxidation deterioration, its gas componant is generally by CO
2, N
2And O
2Constitute by a certain percentage, early 1970s is at first proposed by Kidd and C.West.Be mainly used in agricultural product such as fresh meat, fresh fish, rice, fruit, vegetables at present, the report of using aspect fabricated product seldom.To discovering of fishes and shrimps, the CO of low concentration
2Tangible fresh-keeping effect is promptly arranged, and good more (Lannelongue M.et al.Storgecharacteristics of brown shrimp (Penaeus aztecus) the stored in retail packages containing CO of the high more effect of concentration
2-enricheatmospheres.J.Food Sci.1982,47:911～933), CO in the controlled atmospheric packing
2Concentration remains on more than 25% at least, could effectively suppress microbial growth in the aquatic products (Stammen, Gerdes.Modified Atmosphere Packaging of seafood.Criet Rev Food Sci., 1990,9:301～331); Also there is result of study to think high concentration CO
2Can have a negative impact to product quality, Scott etc. will be full of CO
2The Snapper of packing is after storage under-1 ℃, its smell, structure and local flavor are compared relatively poor (Scott with air with vacuum-packed control group, D N, Fletcher, at-1 ℃ of .Food Technol.1986 of et al.Storage of snapper fillets in modifiedatmosphere, 38:234～238); High concentration CO
2Storage can cause product variable color (Parry, RT Introduction.Ch.1 in principles and applications of modified atmosphere packaging of food.R TParry (Ed.), Chapman and Hall, Inc., New York.1993,1～17).
Chinese invention patent ublic specification of application (number of patent application 01133546.7) discloses a kind of fish products leftover bits and pieces and low-value small fish of utilizing and has been raw material, through getting the raw materials ready pulverizings, rinsing drain, high temperature decocts and operation such as modulation is made into and is suitable for the fish magma of afterwards processing, in described magma, add flavor enhancement, coagulating agent and stabilizing agent respectively again and be processed into and describedly freeze with the fish soup material as fish meal silk, fish etc. according to the processing request of different food products.This invention is different fully with theme of the present invention.And should invention not have fully openly to cause those skilled in the art to implement.
Along with food industrialization degree and raising that foodsafety is required, fresh-keeping means that some are simple and the demand that can not adapt to market to the fresh-keeping means that food security has a potential danger.For the food that this class of surimi product has the special gel structure, preservation method commonly used is difficult to reach and can effectively prolongs storage period, and can keep original quality and comparatively safe target again.Simple Icetemperature Storage can slow down growth of microorganism, the shelf-life of proper extension fish ball, breaded fish stick, but the variable color easily of fish ball, breaded fish stick surface; And when adopting controlled atmosphere cold storage, the shelf life of fish ball, breaded fish stick does not reach the requirement to the product shelf life of suitability for industrialized production generally at 15-16 days.
Summary of the invention
The objective of the invention is to overcome the prior art deficiency, propose a kind ofly to ice that temperature is handled and the controlled atmosphere preservation technique combines produces the new method and the food thereof of fish ball and breaded fish stick, to prolong the freshness date of fish ball and breaded fish stick, quality, color and luster and the local flavor of maintenance fish ball and breaded fish stick.
The present invention is accomplished by following technical proposal and embodiment:
A kind of particularly production method of fish ball or breaded fish stick of raw fish meat paste food of protecting comprises described fresh fish is cleaned, adopts meat, bursts through rinsing, dehydration, arena, the slaking moulding again, it is characterized in that according to the following step:
(1) with making the fish gruel after described flesh of fish rinsing, the dehydration, is cooled to 4 ℃;
(2) get the good fish gruel of cooling and eliminate routedly 0 ℃ of frozen water cooling, handles and add salt after 20 minutes, continue to handle and add converted starch, water, konjaku glucomannan, edible white sugar, monosodium glutamate and fishy-smell removing agent after 20 minutes, continue with described fish rotten beat burst even;
(3) the fish gruel of step (2) is left standstill to carry out moulding and add thermal maturation after 30 minutes be described fish ball or breaded fish stick;
(4) fish ball that step (3) is obtained or breaded fish stick place aseptic cooling chamber to be cooled to 4 ℃, and will cool off good fish ball or the breaded fish stick vacuum packaging bag of packing into and carry out gas flush packaging, gas ratio: CO
2: N
2=75: 25～100: 0, aeration quantity is by gas volume: example weight carries out at 2: 1;
(5) preservation and freshness under the non-frozen state that the fish ball or the breaded fish stick of step (4) placed 0 ℃～-3 ℃, owing to adopted the freezing point regulation technology, the freezing point (chill point) of control fish ball, breaded fish stick is reduced to the freezing point of fish ball or breaded fish stick below-3 ℃, so that select lower Icetemperature Storage temperature.
Raw material is as follows by weight ratio:
(1) with the fish gruel is 4 ℃ the fish gruel of being cooled to of benchmark batching: 100 parts;
(2) described converted starch is selected wherein a kind of, addition: 5-15 part from esterification tapioca, cross-linked esterification tapioca, esterification farina, cross-linked esterification farina;
(3) salt: 2.0-4.0 part;
(4) konjaku glucomannan: 0.1-1.0 part;
(5) edible white sugar: 0.2-1.0 part;
(6) monosodium glutamate: 0.2-1.0 part;
(7) fishy-smell removing agent: 5-10 part, be the mixture of ginger juice, white pepper and edible white vinegar, proportioning by weight is ginger juice 80-90 part, white pepper 5-10 part, edible white vinegar 5-10 part;
(8) running water: 1-50 part.
Described running water can not add yet, and utilizes the moisture in fish gruel and the fishy-smell removing agent to get final product.
Above material all can obtain from the market.
The rotten food of a kind of fish includes the flesh of fish, salt, starch, monosodium glutamate and water and forms through heating slaking moulding, and the rotten food of wherein said fish is fish ball or breaded fish stick, and raw material proportioning by weight is as follows:
(1) with the fish gruel is 4 ℃ the fish gruel of being cooled to of benchmark batching: 100 parts;
(2) converted starch is selected wherein a kind of, addition: 5-15 part from esterification tapioca, cross-linked esterification tapioca, esterification farina, cross-linked esterification farina;
(3) salt: 2.0-4.0 part;
(4) konjaku glucomannan: 0.1-1.0 part;
(5) edible white sugar: 0.2-1.0 part;
(6) monosodium glutamate: 0.2-1.0 part;
(7) fishy-smell removing agent: 5-10 part, be the mixture of ginger juice, white pepper and edible white vinegar, proportioning by weight is ginger juice 80-90 part, white pepper 5-10 part, edible white vinegar 5-10 part;
(8) running water: 1-50 part.
Described running water can not add yet, and utilizes the moisture in fish gruel and the fishy-smell removing agent to get final product.
Above material all can obtain from the market.
The product that utilizes the making of above-mentioned technology and proportioning wherein is meant fresh-keeping breaded fish stick one based food of fresh-keeping fish ball of ice-temperature air adjusting or ice-temperature air adjusting especially for the rotten food of fish.But other fresh-keeping fishery-ies products that utilize thought of the present invention to extend still drop on the row of protection of the present invention, for example invention of processing method of the same based food of marine fishes and products thereof.
Compared with the prior art good effect of the present invention is:
(1) in beating the process of bursting, add the bilgy odour in the natural fishy-smell removing agent removal flesh of fish of forming by ginger juice, white pepper and edible white vinegar, produce more weak fish ball of no fishy smell or fishy smell or breaded fish stick;
(2) in beating the process of bursting, by control to amount of water in the surimi product and converted starch, konjaku glucomannan consumption, regulate the chill point (freezing point) of fish ball after the moulding slaking, breaded fish stick, the freezing point of fish ball, breaded fish stick is reduced to-3.5～-5.0 ℃ from about-0.5 ℃;
(3) adopt the fence technology to carry out the control of microbial contamination, the fish ball (or breaded fish stick) of slaking moulding is placed aseptic cooling chamber (ten thousand grades) cooling, control in the cooler environment microorganism the pollution of fish ball, breaded fish stick;
(4) go out the ice-temperature air adjusting new fresh keeping technique in conjunction with controlled atmosphere and ice temperature fresh-keeping technological development.Earlier fish ball, breaded fish stick are carried out vacuum gas filling (CO
2With N
2Mist) packing, under 0 ℃～-3 ℃ non-frozen state, preserve then, can significantly suppress growths such as cold battalion microorganism, prevent the product variable color, prolong the fresh keeping time of fish ball, breaded fish stick, the shelf life of fresh-keeping fish ball or breaded fish stick can extend to from 7 days of cold storing and fresh-keeping more than 60 days, prolongs respectively more than 50 days and 40 days than refrigeration, controlled atmosphere cold storage, and product quality meets the national quality sanitary standard.Because product do not freeze, it is good that color and luster, local flavor and mouthfeel keep, consistent with fresh products.
The concrete effect of the present invention is as shown in table 1:
The comparison of table 1. the present invention and prior art fresh-keeping effect
| Item compared | Refrigeration (prior art) | Controlled atmosphere (refrigeration, prior art) | Cold storage (prior art) | The present invention |
| Reserve temperature | About 4 ℃ | About 4 ℃ | Below-18 ℃ | ????0～-3℃ |
| Whether material freezes | Non-frozen state | Non-frozen state | Frozen state | Non-frozen state |
| Shelf life | 6～7 days | 14～16 days | More than 6 months | More than 60 days |
| Local flavor (delicate flavour) | Easily forfeiture | Easily forfeiture | Be difficult for forfeiture | Be difficult for forfeiture |
| Appearance luster | Easy to change, drying shrinkage | Not easy to change | Not easy to change | Not easy to change |
| Tissue and mouthfeel | Constant | Constant | Albuminous degeneration, tissue are spongy, and mouthfeel changes | Keep fresh state |
Description of drawings
Accompanying drawing 1: be process chart of the present invention.
The specific embodiment
Embodiment 1:
Fresh-water fishes such as fresh silver carp or grass carp are made the fish gruel through cleaning, adopt operations such as meat, rinsing, centrifugal dehydration, put high temperature freezer (about 0-4 ℃) to be cooled to about 4 ℃, and are standby.Getting in the cylinder that the rotten 50kg of the good fish of cooling puts into mixing and kneading machine (0 ℃ of frozen water cooling) beats routed; add 1.1kg salt after beating the 20min that bursts; add 4.0kg converted starch esterification tapioca or cross-linked esterification tapioca or esterification farina or cross-linked esterification farina after continuing to beat routed 20min; 0.1kg konjaku glucomannan; 0.30kg white sugar; 0.25kg monosodium glutamate; 5.0kg (method for making of fishy-smell removing agent proportioning by weight is ginger juice 80-90 part to fishy-smell removing agent; white pepper 5-10 part; edible white vinegar 5-10 part mixes); the mixing (do not add water in the present embodiment in addition, but utilize in the flesh of fish and the moisture in the fishy-smell removing agent gets final product) of beat bursting.Carry out moulding and add thermal maturation after leaving standstill 30min, make fish ball or breaded fish stick, again the fish ball or the breaded fish stick of slaking are put into aseptic cooling chamber cooling, carry out vacuum gas filling (gas ratio: CO cooling off good fish ball or breaded fish stick
2: N
2=75: 25,2: 1 (gas volume: example weight)) packings of aeration quantity place 0 ℃～-3 ℃ non-frozen state to preserve down then, are fresh-keeping fish ball of ice-temperature air adjusting or breaded fish stick, can reach fresh-keeping purpose.
Embodiment 2:
Fresh-water fishes such as fresh silver carp or grass carp are made the fish gruel through cleaning, adopt operations such as meat, rinsing, centrifugal dehydration, put high temperature (about 0-4 ℃) freezer to be cooled to about 4 ℃, and are standby.(frozen water cooling in the cylinder of mixing and kneading machine is put in the good 50kg fish gruel of getting cooling; 0 ℃) beat routed; progressively add the 20kg running water; add 1.95kg salt after beating the 20min that bursts; add 7.5kg converted starch esterification tapioca or cross-linked esterification tapioca or esterification farina or cross-linked esterification farina after continuing to beat routed 20min; 0.5kg konjaku glucomannan; 0.40kg white sugar; 0.30kg monosodium glutamate; 2.5kg (method for making of fishy-smell removing agent proportioning by weight is ginger juice 80-90 part to fishy-smell removing agent; white pepper 5-10 part; edible white vinegar 5-10 part mixes), beat the mixing of bursting.Carry out moulding and add thermal maturation making it become fish ball or breaded fish stick after leaving standstill 30min, again the fish ball or the breaded fish stick of slaking are put into aseptic cooling chamber cooling (4 ℃), fish ball or breaded fish stick that cooling is good carry out vacuum gas filling (gas ratio: CO
2: N
2=90: 10,2: 1 (gas volume: example weight)) packings of aeration quantity place 0 ℃～-3 ℃ non-frozen state to preserve promptly fresh-keeping fish ball or breaded fish stick down then.
Explanation of nouns: non-frozen state is a technical term, is meant that the moisture of fish ball or breaded fish stick is in the physical state of not freezing or not freezing.
Claims (3)
1, a kind of ice-temperature air adjusting is protected raw fish meat paste food, includes the flesh of fish, salt, starch, monosodium glutamate and water or do not add water to form through heating slaking moulding, it is characterized in that cake, and raw material proportioning by weight is as follows:
(1) with the fish gruel is 4 ℃ the fish gruel of being cooled to of benchmark: 100 parts;
(2) converted starch is selected wherein a kind of, addition: 5-15 part from esterification tapioca, cross-linked esterification tapioca, esterification farina, cross-linked esterification farina;
(3) salt: 2.0-4.0 part;
(4) konjaku glucomannan: 0.1-1.0 part;
(5) edible white sugar: 0.2-1.0 part;
(6) monosodium glutamate: 0.2-1.0 part;
(7) fishy-smell removing agent: 5-10 part, be the mixture of ginger juice, white pepper and edible white vinegar, proportioning by weight is ginger juice 80-90 part, white pepper 5-10 part, light-coloured vinegar 5-10 part;
(8) running water: 1-50 part.
2, a kind of ice-temperature air adjusting is protected raw fish meat paste food, it is characterized in that described food is fish ball and breaded fish stick.
3, a kind of ice-temperature air adjusting is protected the production method of raw fish meat paste food, comprises described fresh fish is cleaned, adopts meat, through rinsing, dehydration, routed, the slaking moulding in arena, it is characterized in that according to the following step production again:
(1) with making the fish gruel after described flesh of fish rinsing, the dehydration, is cooled to 4 ℃;
(2) get the good fish gruel of cooling and eliminate routedly 0 ℃ of frozen water cooling, handles and add salt after 20 minutes, continue to handle and add converted starch, water, konjaku glucomannan, edible white sugar, monosodium glutamate and fishy-smell removing agent after 20 minutes, continue with described fish rotten beat burst even;
(3) the fish gruel of step (2) is left standstill to carry out moulding and add thermal maturation after 30 minutes be described fish ball or breaded fish stick;
(4) fish ball that step (3) is obtained or breaded fish stick place aseptic cooling chamber to be cooled to 4 ℃, and will cool off good fish ball or the breaded fish stick vacuum packaging bag of packing into and carry out gas flush packaging, gas ratio: CO
2: N
2=75: 25～100: 0, aeration quantity is by gas volume: example weight carries out at 2: 1;
(5) preservation and freshness under the non-frozen state that the fish ball or the breaded fish stick of step (4) placed 0 ℃～-3 ℃.
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