CN106165843A - A kind of half dry state bone free flavouring fish and processing method thereof - Google Patents
A kind of half dry state bone free flavouring fish and processing method thereof Download PDFInfo
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- CN106165843A CN106165843A CN201610534444.2A CN201610534444A CN106165843A CN 106165843 A CN106165843 A CN 106165843A CN 201610534444 A CN201610534444 A CN 201610534444A CN 106165843 A CN106165843 A CN 106165843A
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides a kind of half dry state bone free flavouring fish, and this half dry state bone free flavouring fish is made up of the component of following concrete weight portion: fish block 500 1000 parts, frozen water 150 300 parts, Sal 8 10 parts, white sugar 46 parts, monosodium glutamate 1 2.5 parts, white pepper powder 0.6 1 parts, white jade cassia lignea flour 0.5 0.8 parts, five spice powder 1 1.4 parts, sodium erythorbate 0.08 0.15 parts.The present invention also provides for the processing method of a kind of half dry state bone free flavouring fish, including: fish raw material check and accept with thaw, cut open kill and clean, seasoning, adhesion-molded, low temperature dehumidifier is dried, pack, quick-freezing, cross gold visit, vanning warehouse-in.Low temperature dehumidifier dry technology of the present invention, may insure that fish body is freezing and farthest retaining the nutrient substance composition of fish and optimal flesh of fish mouthfeel in the freezing process of circulation, simultaneously, biotechnology by bonding of boning, can allow consumer, especially old man, child safety is relieved, enjoy the delicious food of whole fish easily.
Description
Technical field
The present invention relates to field of food, particularly relate to a kind of half dry state bone free flavouring fish and processing method thereof.
Background technology
Generally the flesh of fish is compared with livestock meat, has that fine and tender taste is delicious, nutritious, the advantage of absorption easy to digest, but fish
Class and fish products contain bony spur mostly, must conscientiously reject time edible, the most easily bring injury, are especially unfavorable for child
Eat with old man, there is no at present and can keep fish body intact form, the method that can effectively remove fish spicule again.
Further, since Fish moisture is high, the resting period at normal temperatures is short, it is easy to occur putrid and deteriorated, in order to
Extend the Fish shelf-life, farthest keep nutrient substance composition destroyed and run off, existing low frequently with the mode of quick-freezing
Temperature refrigerated storage and circulation, owing to Fish water content is high, in long-term freezing storage process, portion's free moisture in fish body
Combine the water capacity with part and be easily formed ice crystal, destroy internal cell tissue structure, cause the continuous loss of juice and nutritional labeling,
Fish protein generation degeneration, tissue fibering, if using the mode of common drying and dehydrating to preserve, flesh of fish moisture is low, before using
Needing rehydration, not only mouthfeel is poor, and quality is hard, and nutrient substance runs off big, and there is no at present and effectively solve to extend the shelf life,
Retain fish nutrition material composition and the method for problem Fresh & Tender in Texture the most very well.
Summary of the invention
One of the technical problem to be solved in the present invention, is to provide a kind of half dry state bone free in good taste, nutrient health to adjust
Taste fish.
One of the technical problem to be solved in the present invention is achieved in that a kind of half dry state bone free flavouring fish, this half dry state
Bone free flavouring fish is made up of the component of following concrete weight portion: fish block 500-1000 part, frozen water 150-300 part, Sal 8-10 part,
White sugar 4-6 part, monosodium glutamate 1-2.5 part, white pepper powder 0.6-1 part, white jade cassia lignea flour 0.5-0.8 part, five spice powder 1-1.4 part, different anti-
Bad hematic acid sodium 0.08-0.15 part.
The two of the technical problem to be solved in the present invention, are to provide a kind of half dry state bone free in good taste, nutrient health to adjust
The processing method of taste fish.
The two of the technical problem to be solved in the present invention are achieved in that a kind of half dry state bone free flavouring fish processing method,
Comprise the steps:
Step 1, fish raw material are checked and accepted and thaw: size specification and the freshness of inspection raw material fish are the most up to standard, by up to standard
Frozen fish naturally thaw until center temperature of fish reaches-3 DEG C to 5 DEG C at the thawing room of room temperature less than 15 DEG C；
Step 2, cuing open and kill: crop, fish head is cut by the cervical region of the raw material fish after thawing；Hack, along the back of fish body
Or abdominal part, fish is cut away half, gills and middle bone, and strike off the internal black film of fish belly；Find fault, use tweezers by fish body
Fish spicule is removed clean；Deburring, repairs clean by fish killing knife by fish body limit thorn, and trims fish body；
Step 3, seasoning: the fish block cleaned up is pickled tasty according to formula as below: fish block 500-1000 part, frozen water
150-300 part, Sal 8-10 part, white sugar 4-6 part, monosodium glutamate 1-2.5 part, white pepper powder 0.6-1 part, white jade cassia lignea flour 0.5-0.8
Part, five spice powder 1-1.4 part, sodium erythorbate 0.08-0.15 part；After formula proportion precise material, it is dissolved in frozen water,
Making uniform pickling liquid, put in pickling liquid by fish block and pickle, the temperature of pickling liquid is at 3 DEG C-5 DEG C, and the temperature between pickling is 0
DEG C-5 DEG C, salting period is 5h-8h；
Step 4, adhesion-molded: fish block good for seasoning is drained surface moisture, use flesh of fish binding agent, uniform application is in opening
Unilateral, and two panels fish block is bonded into complete fish body, it is compacted after bonding, it is to avoid between fish block, there is gap；
Step 5, low temperature dehumidifier are dried: the fish block bonded is placed in dehumidifier drying room and carries out dehumidifier and be dried, low temperature dehumidifier
The parameter being dried sets as follows: dehumidifier drying room temperature T=3 DEG C-10 DEG C, humidity RH=30%-40%, dehumidifier time 18h-
24h obtains half dry state fish；
Step 6, packaging, quick-freezing, excessively gold are visited: need to pack half dry state fish according to client, and will package
Product use flat board quick-freezing freeze rapidly under the conditions of-30 DEG C so that the central temperature of product, below-18 DEG C, will be freezed
Good product crosses metal detector by bag, and the substandard product that will there is foreign body is rejected, it is ensured that the product that dispatches from the factory qualified.
Further, described raw material fish includes Ba Shayu, Flos Sauropi changiani fish, Spanish mackerel, morrhua, Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis), scad or Oncorhynchi.
Further, described step 2 also includes: cleaning, by cuing open, the fish body clean water killed is clean.
Further, described flesh of fish binding agent is glutamine transaminage.
Further, the moisture of described half dry state fish between 35%-65%, different types of fish, obtain
Good flesh of fish mouthfeel and nutrition retain, and the final moisture being suitable for of fish body there are differences.
Further, in described step 6 " substandard product that will there is foreign body is rejected, it is ensured that the product that dispatches from the factory qualified " tool
Body is: wherein ferrum foreign body diameter Fe ∮ >=1.5mm and non-ferric foreign body diameter SUS ∮ >=2.2mm be substandard product, reject not
Qualified products, it is ensured that the product that dispatches from the factory qualified.
Further, also include after described step 6: step 7, vanning warehouse-in, qualified by remove after substandard product
Product is cased by production specification requirement, and the product after vanning is placed in the warehouse for finished product of less than-18 DEG C storage.
Present invention have the advantage that by low temperature dehumidifier dry technology, it can be ensured that fish body is freezing and freezing circulation
During farthest retain the nutrient substance composition of fish and optimal flesh of fish mouthfeel, meanwhile, by the biology of bonding of boning
Technology, can allow consumer, especially old man, child safety is relieved, enjoy the delicious food of whole fish easily.
Detailed description of the invention
The one half dry state bone free flavouring fish of the present invention, this half dry state bone free flavouring fish is by the component of following concrete weight portion
Composition: fish block 500-1000 part, frozen water 150-300 part, Sal 8-10 part, white sugar 4-6 part, monosodium glutamate 1-2.5 part, white pepper powder
0.6-1 part, white jade cassia lignea flour 0.5-0.8 part, five spice powder 1-1.4 part, sodium erythorbate 0.08-0.15 part.
The one half dry state bone free flavouring fish processing method of the present invention, including following operation: fish raw material examination → thaw →
Cut open kill → clean → seasoning → adhesion-molded → dehumidifier is dried → packs → quick-freezing → mistake gold visits → vanning → warehouse-in；Wherein:
Fish raw material is checked and accepted: size specification and the freshness of inspection raw material fish are the most up to standard, i.e. whether its net content reaches
One preassigned and described raw material fish are the freshest, and described raw material fish selects the Fish that the few meat of thorn is many, and described raw material fish includes
Ba Shayu, Flos Sauropi changiani fish, Spanish mackerel, morrhua, Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis), scad or Oncorhynchi；
Thaw: by frozen fish up to standard at the thawing room nature defrosting 4h-8h of room temperature less than 15 DEG C, until center temperature of fish
Reach-3 DEG C to 5 DEG C；
Cuing open and kill: crop, fish head is cut by the cervical region of the raw material fish after thawing；Hack, along back or the abdominal part of fish body,
Fish is cut away half, gills and middle bone, and strike off the internal black film of fish belly；Find fault, use tweezers to be gone by the fish spicule in fish body
Except clean；Deburring, repairs clean by fish killing knife by fish body limit thorn, and trims fish body；
Clean: cut open the fish body killed, with clear water, its abdominal cavity, top layer etc. are cleaned up；
Seasoning: the fish block cleaned up is pickled tasty according to formula as below: fish block 500-1000 part, frozen water 150-300
Part, Sal 8-10 part, white sugar 4-6 part, monosodium glutamate 1-2.5 part, white pepper powder 0.6-1 part, white jade cassia lignea flour 0.5-0.8 part, spices
Powder 1-1.4 part, sodium erythorbate 0.08-0.15 part；After formula proportion precise material, it is dissolved in frozen water, makes all
Even pickling liquid, puts into fish block in pickling liquid and pickles, and the temperature of pickling liquid is at 3 DEG C-5 DEG C, and the temperature between pickling is at 0 DEG C-5
DEG C, salting period is 5h-8h；
Adhesion-molded: fish block good for seasoning is drained surface moisture, use flesh of fish binding agent, uniform application in the face of hacking,
And two panels fish block is bonded into complete fish body, it is compacted after bonding, it is to avoid there is gap between fish block, described flesh of fish binding agent is
Glutamine transaminage (TG enzyme), enzyme activity is optimal when about 300U；
Low temperature dehumidifier is dried: the fish block bonded is placed in dehumidifier drying room and carries out dehumidifier and be dried, such as, by bonded
Fish block is fitly arranged in pertusate dish, is placed on by dish on rustless steel car, and car load pushes dehumidifier drying room, carries out dehumidifier
It is dried.The parameter that low temperature dehumidifier is dried sets as follows: dehumidifier drying room temperature T=3 DEG C-10 DEG C, humidity RH=30%-40%,
Dehumidifier time 18h-24h obtains half dry state fish, and the moisture of described half dry state fish is between 35%-65%, due to the most of the same race
The fish of class, will obtain optimal flesh of fish mouthfeel and nutrition retains, and the final moisture being suitable for of fish body there are differences；
Packaging: packing specification and double dry state fish of customer demand according to product pack, such as cutting, stripping and slicing
Or whole packaging, packaging requires sealing is tight, smooth, without broken bag；
Quick-freezing: the employing flat board quick-freezing of packaged product freezed rapidly under the conditions of-30 DEG C, allows the central temperature of product
Below 18 DEG C；
Cross gold spy: the product freezed is crossed metal detector by bag, the substandard product that there is foreign body is rejected, specifically
For: wherein ferrum foreign body diameter Fe ∮ >=1.5mm (Fe ∮ is ferrum foreign body diameter) and non-ferric foreign body diameter SUS ∮ >=(SUS ∮ is 2.2mm
Non-ferric foreign body diameter) be substandard product, reject substandard product, it is ensured that the product that dispatches from the factory qualified.
Vanning warehouse-in: the qualified products crossing gold spy are cased by production specification requirement, and the product imposite after vanning is put
Store in the warehouse for finished product of less than-18 DEG C.
Below in conjunction with specific embodiment, the present invention will be further described:
Embodiment 1
The one half dry state bone free flavouring fish processing method of the present invention, including following operation: fish raw material examination → thaw →
Cut open kill → clean → seasoning → adhesion-molded → dehumidifier is dried → packs → quick-freezing → mistake gold visits → vanning → warehouse-in；Wherein:
Fish raw material is checked and accepted: size specification and the freshness of inspection raw material fish are the most up to standard, and such as, raw material fish is Ba Shayu
(frozen fish), then check whether its net content reaches a preassigned, and whether its body surface is rich in gloss, the fish gill whether in cerise or
Aubergine, flake ball is the fullest, and cornea is the most clear, and flesh of fish quality is the most solid, and whether high resilience, with oppressing after hand pressure
Upspring；
Thaw: by Ba Shayu up to standard at the thawing room nature defrosting 4h-8h of room temperature less than 15 DEG C, until Yu Ti center temperature
Degree reaches-3 DEG C to 5 DEG C；
Cuing open and kill: crop, fish head is cut by the cervical region of the Ba Shayu after thawing；Hack, along back or the abdominal part of fish body,
Fish is cut away half, gills and middle bone, and strike off the internal black film of fish belly；Find fault, use tweezers to be gone by the fish spicule in fish body
Except clean；Deburring, repairs clean by fish killing knife by fish body limit thorn, and trims fish body；
Clean: cut open the Ba Shayu fish body killed, with clear water, its abdominal cavity, top layer etc. are cleaned up；
Seasoning: the Ba Shayu fish block cleaned up is pickled tasty according to formula as below: fish block 500-1000 part, frozen water
150-300 part, Sal 8-10 part, white sugar 4-6 part, monosodium glutamate 1-2.5 part, white pepper powder 0.6-1 part, white jade cassia lignea flour 0.5-0.8
Part, five spice powder 1-1.4 part, sodium erythorbate 0.08-0.15 part；After formula proportion precise material, it is dissolved in frozen water,
Making uniform pickling liquid, put in pickling liquid by fish block and pickle, the temperature of pickling liquid is at 3 DEG C-5 DEG C, and the temperature between pickling is 0
DEG C-5 DEG C, salting period is 5h-8h；
Adhesion-molded: Ba Shayu fish block good for seasoning is drained surface moisture, use flesh of fish binding agent, uniform application is in opening
Unilateral, and two panels fish block is bonded into complete fish body, it being compacted after bonding, it is to avoid between fish block, there is gap, the described flesh of fish glues
Mixture is glutamine transaminage (TG enzyme), and enzyme activity is optimal when about 300U；
Low temperature dehumidifier is dried: the Ba Shayu fish block bonded is placed in dehumidifier drying room and carries out dehumidifier and be dried, such as, and will be viscous
The fish block got togather fitly is arranged in pertusate dish, is placed on by dish on rustless steel car, and car load pushes dehumidifier drying room, enters
Row dehumidifier is dried.The parameter that low temperature dehumidifier is dried sets as follows: dehumidifier drying room temperature T=3 DEG C-10 DEG C, humidity RH=30%-
40%, dehumidifier time 18h-24h obtain half dry state bar shark, the moisture of described half dry state bar shark be 42%-47% it
Between；
Packaging: packing specification and double dry state fish of customer demand according to product pack, such as cutting, stripping and slicing
Or whole packaging, packaging requires sealing is tight, smooth, without broken bag；
Quick-freezing: the employing flat board quick-freezing of packaged product freezed rapidly under the conditions of-30 DEG C, allows the central temperature of product
Below 18 DEG C；
Cross gold spy: the product freezed is crossed metal detector by bag, wherein ferrum foreign body diameter Fe ∮ >=1.5mm and non-ferric
Foreign body diameter SUS ∮ >=2.2mm is substandard product, rejects substandard product, it is ensured that the product that dispatches from the factory qualified；
Vanning warehouse-in: the qualified products crossing gold spy are cased by production specification requirement, and the product imposite after vanning is put
Store in the warehouse for finished product of less than-18 DEG C.
Embodiment 2
Compared with Example 1, it differs primarily in that the present embodiment 2, and raw material fish uses profit dragon fish, and by low temperature dehumidifier
Dried obtains the mouthfeel of the half dry state Flos Sauropi changiani fish that moisture is 38%-43% and freshness is optimal.
Embodiment 3
Compared with Example 1, it differs primarily in that the present embodiment 3, and raw material fish uses Spanish mackerel, and by low temperature dehumidifier
Dried obtains the mouthfeel of the half dry state Spanish mackerel that moisture is 50%-58% and freshness is optimal.
Embodiment 4
Compared with Example 1, it differs primarily in that the present embodiment 4, and raw material fish uses morrhua, and is done by low temperature dehumidifier
Dry process obtains the mouthfeel of the half dry state morrhua that moisture is 55%-62% and freshness is optimal.
Embodiment 5
Compared with Example 1, it differs primarily in that the present embodiment 5, and raw material fish uses Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis), and is done by low temperature dehumidifier
Dry process obtains the mouthfeel of the half dry state Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis) that moisture is 45%-51% and freshness is optimal.
Embodiment 6
Compared with Example 1, it differs primarily in that the present embodiment 6, and raw material fish uses scad, and by low temperature dehumidifier
Dried obtains the mouthfeel of the half-dried scad that moisture is 43%-50% and freshness is optimal.
Embodiment 7
Compared with Example 1, it differs primarily in that the present embodiment 7, and raw material fish uses Oncorhynchi, and by low temperature dehumidifier
Dried obtains the mouthfeel of the half-dried Oncorhynchi that moisture is 53%-58% and freshness is optimal.
Frozen fish is processed by the present invention by the biotechnology of bonding of boning, and can allow consumer, especially old man, little
Child's safety enjoys the delicious food of whole fish relievedly；Material rational matched combined seasoning, can allow modern allegro life white
Neck removes the trouble of early stage operation from, it is possible to enjoy the delicious food of fish easily；Low temperature dehumidifier dry technology, it can be ensured that fish body is freezing
Knot and the freezing process of circulation farthest retain the nutrient substance composition of fish and optimal flesh of fish mouthfeel.
Although the foregoing describing the detailed description of the invention of the present invention, but those familiar with the art should managing
Solving, our described specific embodiment is merely exemplary rather than for the restriction to the scope of the present invention, is familiar with this
The technical staff in field, in the equivalent modification made according to the spirit of the present invention and change, should be contained the present invention's
In scope of the claimed protection.
Claims (8)
1. one and half dry state bone free flavouring fish, it is characterised in that: this half dry state bone free flavouring fish is by the group of following concrete weight portion
It is grouped into: fish block 500-1000 part, frozen water 150-300 part, Sal 8-10 part, white sugar 4-6 part, monosodium glutamate 1-2.5 part, Radix orixae japonicae
Powder 0.6-1 part, white jade cassia lignea flour 0.5-0.8 part, five spice powder 1-1.4 part, sodium erythorbate 0.08-0.15 part.
2. the processing method of one and half dry state bone free flavouring fishs, it is characterised in that: comprise the steps:
Step 1, fish raw material are checked and accepted and thaw: size specification and the freshness of inspection raw material fish are the most up to standard, are frozen by up to standard
Fish is thawed until center temperature of fish reaches-3 DEG C to 5 DEG C naturally at the thawing room of room temperature less than 15 DEG C；
Step 2, cuing open and kill: crop, fish head is cut by the cervical region of the raw material fish after thawing；Hack, along back or the abdomen of fish body
Portion, cuts away half fish, gills and middle bone, and strikes off the internal black film of fish belly；Find fault, use tweezers by the fish spicule in fish body
Remove clean；Deburring, repairs clean by fish killing knife by fish body limit thorn, and trims fish body；
Step 3, seasoning: the fish block cleaned up is pickled tasty according to formula as below: fish block 500-1000 part, frozen water 150-
300 parts, Sal 8-10 part, white sugar 4-6 part, monosodium glutamate 1-2.5 part, white pepper powder 0.6-1 part, white jade cassia lignea flour 0.5-0.8 part, five
XIANGFEN 1-1.4 part, sodium erythorbate 0.08-0.15 part；After formula proportion precise material, it is dissolved in frozen water, makes
Uniform pickling liquid, puts into fish block in pickling liquid and pickles, and the temperature of pickling liquid is at 3 DEG C-5 DEG C, and the temperature between pickling is at 0 DEG C-5
DEG C, salting period is 5h-8h；
Step 4, adhesion-molded: fish block good for seasoning is drained surface moisture, use flesh of fish binding agent, uniform application is in hacking
Face, and two panels fish block is bonded into complete fish body, it is compacted after bonding, it is to avoid between fish block, there is gap；
Step 5, low temperature dehumidifier are dried: the fish block bonded being placed in dehumidifier drying room and carries out dehumidifier and be dried, low temperature dehumidifier is dried
Parameter set as follows: dehumidifier drying room temperature T=3 DEG C-10 DEG C, humidity RH=30%-40%, the dehumidifier time, 18h-24h obtained
To half dry state fish；
Step 6, packaging, quick-freezing, excessively gold are visited: need to pack half dry state fish according to client, and by packaged product
Product use flat board quick-freezing to freeze rapidly under the conditions of-30 DEG C so that the central temperature of product is below-18 DEG C, by freezed
Product crosses metal detector by bag, and the substandard product that will there is foreign body is rejected, it is ensured that the product that dispatches from the factory qualified.
A kind of half dry state bone free flavouring fish processing method the most according to claim 2, it is characterised in that: described raw material fish bag
Include Ba Shayu, Flos Sauropi changiani fish, Spanish mackerel, morrhua, Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis), scad or Oncorhynchi.
A kind of half dry state bone free flavouring fish processing method the most according to claim 2, it is characterised in that: described step 2 is also
Including: cleaning, by cuing open, the fish body clean water killed is clean.
A kind of half dry state bone free flavouring fish processing method the most according to claim 2, it is characterised in that: described flesh of fish bonding
Agent is glutamine transaminage.
A kind of half dry state bone free flavouring fish processing method the most according to claim 2, it is characterised in that: described half dry state fish
Moisture between 35%-65%.
A kind of half dry state bone free flavouring fish processing method the most according to claim 2, it is characterised in that: in described step 6
" substandard product that will there is foreign body is rejected, it is ensured that the product that dispatches from the factory qualified " particularly as follows: wherein ferrum foreign body diameter Fe ∮ >=
1.5mm and non-ferric foreign body diameter SUS ∮ >=2.2mm is substandard product, rejects substandard product, it is ensured that dispatch from the factory product
Qualified.
A kind of half dry state bone free flavouring fish processing method the most according to claim 2, it is characterised in that: described step 6 it
After also include: step 7, vanning warehouse-in, the qualified products after substandard product will be removed and case by production specification requirements, and will fill
Product after case is placed in the warehouse for finished product of less than-18 DEG C storage.
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| CN110574776A (en) * | 2019-10-16 | 2019-12-17 | 大连国富水产食品有限公司 | A kind of red fish processing technology |
| CN111000164A (en) * | 2019-12-20 | 2020-04-14 | 武汉良之隆食材股份有限公司 | Starching basha fish slice and preparation method thereof |
| CN114514989A (en) * | 2022-02-21 | 2022-05-20 | 南京简诺生态农业科技发展有限公司 | Wind wave fish production line processing method |
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Inventor after: Deng Liqing Inventor after: Luo Lianyu Inventor after: Lin Chunqiang Inventor after: Lin Chunbao Inventor before: Lin Chunqiang Inventor before: Lin Chunbao Inventor before: Deng Liqing |
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Application publication date: 20161130 |