CN101803758A - Making method of turbot seasoning tablet - Google Patents

Making method of turbot seasoning tablet Download PDF

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Publication number
CN101803758A
CN101803758A CN201010124523A CN201010124523A CN101803758A CN 101803758 A CN101803758 A CN 101803758A CN 201010124523 A CN201010124523 A CN 201010124523A CN 201010124523 A CN201010124523 A CN 201010124523A CN 101803758 A CN101803758 A CN 101803758A
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seasoning
turbot
fillets
freeze
fillet
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CN101803758B (en
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王彩理
滕瑜
彭英海
苑德顺
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Yellow Sea Fisheries Research Institute Chinese Academy of Fishery Sciences
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Yellow Sea Fisheries Research Institute Chinese Academy of Fishery Sciences
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Abstract

The invention relates to a making method of a turbot seasoning tablet, comprising the following steps of unfreezing, pretreatment, hacking, seasoning, adhesion, packaging, metal detection and freezing, wherein the unfreezing is carried out under the conditions of 3% of brine ice, the temperature of 3 DEG C and the time of 2 h; the seasoning means to season fillets in the mixture containing 2.0% of salts, 5.0% of sugar and 0.5% of cooking wine for 5-8 h; the adhesion means to adhere the fillets by using a functional fish adhesive FFA after fully draining and drying the seasoned fillets in the shade for 30-40 min, and then folding and arranging the fillets after standing for 30-40 min; the packaging means to package the seasoned fillets in vacuum; and the freezing means to freeze the fillets below -30 DEG C, wherein the temperature of the frozen product is below -18 DEG C. The method improves the flavor of a turbot product under the condition of effectively reserving the nutrient contents of turbots and has the advantages of simple and feasible process and convenient edibility, and the quality guarantee period of the turbot seasoning tablet can reach 2 years. The turbot product with particular flavor, produced by the invention, has the advantages of tender meat quality, delicious taste, excellent color, flavor and taste, abundant nutriments and popularity at home and abroad and can obtain favorable economic benefit.

Description

The preparation method of turbot seasoning tablet
Technical field:
The invention belongs to the aquatic food process technology, is a kind of method that the turbot flesh of fish is processed into seasoning tablet.
Background technology:
The turbot meat is soft, delicious abundant, the dressing percentage height, the spur internal organ are little, the edible part is many, oppresses no fishy smell and peculiar smell, and mouthfeel is smooth sweet and refreshing, especially its fin limit and subcutaneously contain very abundant collagen, can match in excellence or beauty with soft-shelled turtle shirt rim and sea cucumber, belong to first-class delicacies, be the first-class raw material of making steck and producing fillet.
Present domestic seasoning tablet is Tilapia mossambica mostly, the black scraper fish, a few species such as cod, and substantially all be drying seasoning tablet, nutrition meeting stripping, smell can volatilize, the flavoring that particularly drying seasoning tablet adds is more, changed the original local flavor of fish, and the present invention is made into the conditioning turbot seasoning tablet according to the characteristic of turbot, simple for process, instant, sealed the juice of food itself in the process up for safekeeping, various fragrance and volatile compound are within it, nutrition does not have any loss yet, unlike traditional food, and suffers a loss, need not spend a large amount of manpower and materials, thereby saved spending, both be fit to commercial, civilian, can be developed into the military supplies articles for use again.
Summary of the invention:
The objective of the invention is the turbot flesh of fish is processed into seasoning tablet, improve the local flavor of turbot product, the processing of rising in value.
The present invention realizes by following technical method:
Its method step is: thaw, pre-treatment (removing the peel, decaptitate, go internal organ) back by hack, seasoning, bonding, repair, pack, freeze, gold is visited, vanning.
Described thawing: the condition of thawing is: 3% brine ice thaws, 3 ℃ of temperature, time 2h.
Described pre-treatment: the turbot after will thawing is removed the peel, is decaptitated, goes internal organ, cleans up.
Described hacking: it is two that the fish body is opened, and tells fishbone, thoroughly cleans, and requires no extravasated blood free from admixture.
Described seasoning: sugar, salt, cooking wine flavoring are fully mixed, in salt 2.0%, sugar 5.0%, cooking wine 0.5% mixed liquor, fillet are carried out seasoning 5-8h.
Described bonding: with the abundant drop liquid of the fillet after the seasoning, the 30min-40min that dries in the shade, the back with functional flesh of fish adhesive FYA carry out bonding, fillet are left standstill doubling behind the 30min-40min, balance at last again.
Described packing, freeze: vacuum-packed seasoning fillet, freeze rapidly below then-30 ℃, freeze below the back product temperature-18 ℃.
Described gold is visited: the normal effectively running of golden spy machine, parameter F e φ 1.5mm Sus φ 2.5mm.
Described vanning: use foamed gaskets and backing plate between layer and the layer, the management of refrigeration below-18 ℃, the shelf-life reaches 2 years.
Characteristics of the present invention are:
1, present technique adopt after the pre-treatments such as remove the peel, decaptitate, go internal organ by hack, seasoning, bonding, freeze the turbot flesh of fish is processed into seasoning tablet the local flavor of raising turbot product under the prerequisite that effectively keeps the turbot nutritional labeling.Simple for process, instant, the shelf-life can reach 2 years.
2, the present invention is by to the processing of turbot conditioning, and the characteristic taste turbot product of production, fine and tender taste, delicious U.S., mouthfeel are good, good in color, smell and taste various, nutritious, are subjected to deeply to like both at home and abroad, can obtain favorable economic benefit.
The specific embodiment:
Fish protein comprises various essential amino acids, be human high-quality protein food, and fish is better than livestock product, easier digesting and assimilating.Adopt technical method of the present invention,, can produce the turbot product of characteristic taste by further processing conditioning to turbot.Turbot fine and tender taste, delicious U.S., mouthfeel are good, are subjected to deeply to like that the freezing seasoning tablet that especially processes extremely sells well in market abroad, can obtain favorable economic benefit both at home and abroad.
Be described in detail technical method of the present invention with embodiment below:
Finished product live body turbot is from Yantai Tian Yuan aquatic products Co., Ltd (" national turbot seed multiplication farm ", " Shandong Province's turbot seed multiplication farm ", " Inst of Huanghai Sea Marine Products, Chinese Academy of Aquatic Product Science scientific base ").Before the live body turbot is freezed, kill (bloodletting) respectively through making a living, clean (outwash mucus), sterilize, go dirty (removing the clean internal organ and the fish gill), cleaning, draining, be placed on quick-frozen in the freezer (putting urgency with the tail swing that places an order for 30 ℃ freezes) then and place standby.
Its method step is: thaw, pre-treatment, hack, seasoning, drop liquid, bonding, repair, pack, freeze, gold is visited, vanning.
1, thaw: the fish body that too thaws adds an easy prose style free from parallelism in man-hour, and the fish that deep colling is separated at the end is unfavorable for pulling out thorn, so this degree of thawing will be through well selecting.The turbot body surface has a large amount of mucus and has a fish like smell, select the conventional hydrostatic fishlike smell that thaws to enter the flesh of fish, the wayward course of defrosting and flowing water thaws, can cause cost to increase again, select brine ice to thaw for this reason, can control the fish body and under the state of not separating fully, carry out processes such as next step hack, seasoning.The conventional fish body medium temperature of thawing generally requires 3 ℃, and the time is controlled at 2h, so the selection of brine ice concentration (1%-5%) also will carry out according to different types of varieties, sees Table 1, takes all factors into consideration each factor, has selected for use 3% brine ice to thaw.Brine ice will cover the fish body fully when thawing.
Concentration when table 1 brine ice thaws is selected
2, pre-treatment: the internal organ of promptly decaptitating, clean out the extravasated blood dirt of turbot inside and outside etc.
3, hack: it is very crucial to hack operation, as playing the yield that the incorrect or unskilled meeting of the skill in using a kitchen knife in cookery of sheet method reduces product greatly, even go out substandard products, therefore, require cutter sizes will surpass fish body width, the method of hacking wants correct, operates on from fish body afterbody, and fillet otch and cut channel are neat, outward appearance is good.Turbot is told fishbone, and it is two that the fish body is opened, and thoroughly cleans, and requires no extravasated blood free from admixture.
4, seasoning: flavorings such as sugar, salt, cooking wine are fully mixed, dipping 5-8h, flavoring fully enters in the fillet.Ask 5 experts to carry out flavor evaluation after the slaking, full marks 100 minutes are got the mean value of mark.
Be that the percentage that carries out flavoring is selected below, according to the experience of fish processing in the past, chosen salt (1.0%, 2.0%, 3.0%), sugar (5.0%, 6.0%, 7.0%), cooking wine (0.5%, 1.0%, 1.5%) have carried out the design of quadrature form, list test plan, select L 9(3 4) design card friendship form, see Table 2,3,4:
Table 2 factor level table (The level of factor)
Figure GSA00000032593700032
Table 3 L 9(3 4) orthogonal design and result (orthogonal design)
Figure GSA00000032593700041
Judge that according to table 3 extreme difference R (maximum and minimum of a value poor) it is C＞A＞B that each factor is closed the primary and secondary of local flavor influence, promptly cooking wine has the greatest impact to local flavor, secondly is salt, sugar, optimum A2B3C1, i.e. salt 2.0% sugared 7.0% cooking wine 0.5%.And then carry out orthogonal experiment and further verify, calculate according to relevant orthogonal test, obtain the result of table 4.
The variance analysis of table 4 chlorophyll content (ANOVA, Analysis of variance)
Figure GSA00000032593700042
Correlation computations explanation: K 1=I/3, R= K Max - K Min , total deviation S T=∑ (K t- K) 2=(K 1 2+ K 2 2+ ...+K i 2)-(K 1+ K 2+ ...+K i) 2/ n, wherein n=i=9; Factor deviation S A=∑ 3 (K i- K) 2=3 * [(K 1 2+ K 2 2+ ...+K i 2)-(K 1+ K 2+ ...+K i) 2/ n], n=i=3 wherein, S T=S A+ S B+ S C+ S EF A＝S A/S E，F B＝S B/S E，F C＝S C/S E。
The data ANOVA showed significant: table look-up F 0.10=9.0, as can be seen, except the F of cooking wine than greater than F 0.10Outside=9.0, the F ratio of salt and sugar is all less than F 0.10=9.0, illustrate that the influence of cooking wine is the most remarkable, therefore sugar is least remarkable, in order to save cost, sugared use amount is reduced to 5.0% by original 7.0%, promptly selects A2B1C1, i.e. salt 2.0% sugared 5.0% cooking wine 0.5%.
5, bonding: the abundant drop liquid of the turbot fillet after the seasoning, the 30min-40min that dries in the shade are even 2 from the middle truncation of fillet, use functional flesh of fish adhesive FYA again, spread the fillet surface, in order to further raising sense of taste and taste, fillet are left standstill doubling behind the 30min-40min, last balance.
6, balance finishing: notice during balance checking whether the surface has meat mincing, tail fin, black film, impurity etc., repairs.
7, packing: the DZ-280/2SD vacuum sealer, with the packaging bag of packing into of turbot sheet, extract the air in the packaging bag out, reach predetermined vacuum level after, finish sealing process.
8, freeze: freeze rapidly below-30 ℃, freeze below the temperature-18 ℃ of back.
9, gold is visited: detection has or not metal impurities, and golden spy machine works well effectively, parameter F e φ 1.5mmSus φ 2.5mm.
10, vanning: use foamed gaskets and backing plate between layer and the layer, the management of refrigeration below-18 ℃.
Carried out in August, 2009 having formed the processing technology and the product type of comparative maturity since the turbot seasoning tablet trial-production.

Claims (1)

1. the preparation method of a turbot seasoning tablet, its method step is: thaw, pre-treatment, hack, seasoning, bonding, repair, pack, freeze, gold is visited, vanning, it is characterized in that:
Described thawing: the condition of thawing is: 3% brine ice thaws, 3 ℃ of temperature, time 2h;
Described pre-treatment: the turbot after will thawing is removed the peel, is decaptitated, goes internal organ, cleans up;
Described hacking: it is two that the fish body is opened, and tells fishbone, thoroughly cleans, and requires no extravasated blood free from admixture;
Described seasoning: sugar, salt, cooking wine flavoring are fully mixed, in salt 2.0%, sugar 5.0%, cooking wine 0.5% mixed liquor, fillet are carried out seasoning 5-8h;
Described bonding: with the abundant drop liquid of the fillet after the seasoning, the 30min-40min that dries in the shade, the back with functional flesh of fish adhesive FYA carry out bonding, fillet are left standstill doubling behind the 30min-40min, balance at last again;
Described packing, freeze: vacuum-packed seasoning fillet, freeze rapidly below then-30 ℃, freeze below the back product temperature-18 ℃;
Described gold is visited: the normal effectively running of golden spy machine, parameter F e φ 1.5mm Sus φ 2.5mm;
Described vanning: use foamed gaskets and backing plate between layer and the layer, the management of refrigeration below-18 ℃.
CN2010101245239A 2010-03-09 2010-03-09 Making method of turbot seasoning tablet Expired - Fee Related CN101803758B (en)

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Cited By (13)

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CN103004946A (en) * 2012-12-11 2013-04-03 北海北联食品工业有限公司 Folded frozen tilapia strip processing method
CN103039582A (en) * 2012-12-12 2013-04-17 北海北联食品工业有限公司 Frozen cut stuck tilapia fillets and processing method thereof
CN103040024A (en) * 2013-01-23 2013-04-17 通威股份有限公司 Preparation method of microwave instant fillets
CN103039583A (en) * 2012-12-11 2013-04-17 北海北联食品工业有限公司 Frozen back cut tilapia fillets and processing method thereof
CN103082342A (en) * 2011-11-04 2013-05-08 华中农业大学 Freshwater fish slice with seafood flavor and production method thereof
CN103549490A (en) * 2013-09-27 2014-02-05 恒茂实业集团有限公司 Processing method for sardine fillets eaten raw
CN103549495A (en) * 2013-09-27 2014-02-05 恒茂实业集团有限公司 Processing method for pacific saury slices eaten raw
CN103549492A (en) * 2013-09-27 2014-02-05 恒茂实业集团有限公司 Making method for powder sticked pacific saury slices
CN103549494A (en) * 2013-09-27 2014-02-05 恒茂实业集团有限公司 Making method for powder sticked sardine slices
CN103704778A (en) * 2013-12-11 2014-04-09 荣成冠辰水产有限公司 Preparation method for vinegared pneumatophorus japonicus fish fillet food
CN104256725A (en) * 2014-08-30 2015-01-07 中国水产科学研究院黄海水产研究所 Method for preparing turbot mirin products
CN104939137A (en) * 2015-06-17 2015-09-30 青岛益和兴食品有限公司 Boneless cutting and processing technology for pickled spanish mackerel
CN110574776A (en) * 2019-10-16 2019-12-17 大连国富水产食品有限公司 red fish processing technology

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CN103082342B (en) * 2011-11-04 2014-01-22 华中农业大学 Freshwater fish slice with seafood flavor and production method thereof
CN103082342A (en) * 2011-11-04 2013-05-08 华中农业大学 Freshwater fish slice with seafood flavor and production method thereof
CN103004946A (en) * 2012-12-11 2013-04-03 北海北联食品工业有限公司 Folded frozen tilapia strip processing method
CN103039583B (en) * 2012-12-11 2014-12-03 北海北联食品工业有限公司 Frozen back cut tilapia fillets and processing method thereof
CN103039583A (en) * 2012-12-11 2013-04-17 北海北联食品工业有限公司 Frozen back cut tilapia fillets and processing method thereof
CN103039582B (en) * 2012-12-12 2014-12-03 北海北联食品工业有限公司 Frozen cut stuck tilapia fillets and processing method thereof
CN103039582A (en) * 2012-12-12 2013-04-17 北海北联食品工业有限公司 Frozen cut stuck tilapia fillets and processing method thereof
CN103040024A (en) * 2013-01-23 2013-04-17 通威股份有限公司 Preparation method of microwave instant fillets
CN103549494A (en) * 2013-09-27 2014-02-05 恒茂实业集团有限公司 Making method for powder sticked sardine slices
CN103549490A (en) * 2013-09-27 2014-02-05 恒茂实业集团有限公司 Processing method for sardine fillets eaten raw
CN103549492A (en) * 2013-09-27 2014-02-05 恒茂实业集团有限公司 Making method for powder sticked pacific saury slices
CN103549495A (en) * 2013-09-27 2014-02-05 恒茂实业集团有限公司 Processing method for pacific saury slices eaten raw
CN103549492B (en) * 2013-09-27 2015-05-20 恒茂实业集团有限公司 Making method for powder sticked pacific saury slices
CN103549494B (en) * 2013-09-27 2015-05-20 恒茂实业集团有限公司 Making method for powder sticked sardine slices
CN103549495B (en) * 2013-09-27 2015-05-20 恒茂实业集团有限公司 Processing method for pacific saury slices eaten raw
CN103704778A (en) * 2013-12-11 2014-04-09 荣成冠辰水产有限公司 Preparation method for vinegared pneumatophorus japonicus fish fillet food
CN104256725A (en) * 2014-08-30 2015-01-07 中国水产科学研究院黄海水产研究所 Method for preparing turbot mirin products
CN104939137A (en) * 2015-06-17 2015-09-30 青岛益和兴食品有限公司 Boneless cutting and processing technology for pickled spanish mackerel
CN110574776A (en) * 2019-10-16 2019-12-17 大连国富水产食品有限公司 red fish processing technology

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