CN102273660A - Processing method for improving sensory qualities of fresh water fish snack food - Google Patents
Processing method for improving sensory qualities of fresh water fish snack food Download PDFInfo
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- CN102273660A CN102273660A CN2011101744570A CN201110174457A CN102273660A CN 102273660 A CN102273660 A CN 102273660A CN 2011101744570 A CN2011101744570 A CN 2011101744570A CN 201110174457 A CN201110174457 A CN 201110174457A CN 102273660 A CN102273660 A CN 102273660A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 73
- 239000013505 freshwater Substances 0.000 title claims abstract description 21
- 235000013305 food Nutrition 0.000 title claims abstract description 19
- 238000003672 processing method Methods 0.000 title claims abstract description 6
- 235000011888 snacks Nutrition 0.000 title abstract description 4
- 230000001953 sensory effect Effects 0.000 title abstract description 3
- 238000000034 method Methods 0.000 claims abstract description 12
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims description 16
- 244000299461 Theobroma cacao Species 0.000 claims description 11
- 238000010612 desalination reaction Methods 0.000 claims description 9
- 238000000465 moulding Methods 0.000 claims description 9
- 238000005453 pelletization Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 239000002304 perfume Substances 0.000 claims description 6
- 235000013409 condiments Nutrition 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000000748 compression moulding Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 2
- 238000005516 engineering process Methods 0.000 abstract description 10
- 235000009508 confectionery Nutrition 0.000 abstract description 8
- 238000012545 processing Methods 0.000 abstract description 7
- 235000019640 taste Nutrition 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 210000000988 bone and bone Anatomy 0.000 abstract 4
- 241000195493 Cryptophyta Species 0.000 abstract 1
- 244000240602 cacao Species 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 210000001519 tissue Anatomy 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 238000012856 packing Methods 0.000 description 5
- 238000011160 research Methods 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- 235000008935 nutritious Nutrition 0.000 description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 235000019219 chocolate Nutrition 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 235000020995 raw meat Nutrition 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 230000018984 mastication Effects 0.000 description 2
- 238000010077 mastication Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000021067 refined food Nutrition 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- 230000016776 visual perception Effects 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 241000206575 Chondrus crispus Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 229940123973 Oxygen scavenger Drugs 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000949456 Zanthoxylum Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229940095686 granule product Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000019680 high-energy food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000011229 interlayer Substances 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a processing method for improving sensory qualities of a fresh water fish snack food. The method comprises specific steps that: raw fish are fetched from storage; the fish are divided; the fish are desalinated; the fish are steamed with a high temperature and a high pressure; the fish are separated, and fish bones are removed; the fish bones are continuously steamed; the fish bones are chopped; the fish and the fish bones are mixed, and are stir-fried until fragrance is generated; the materials are shaped and diced; the diced material is baked; cocoa sugar-coat is coated on the dices; the dices are wrapped by candy wrappers; the products are sterilized, weighed, and sealed; codes are sprayed; and the products are packaged in boxes. With the processing technology provided by the invention, the snack fish dices have a good color, a good flavor, a delicious taste, no algae smell, a good mouthfeel, abundant nutrients, regular appearance, uniform tissue and quality, good stiffness, appropriate fresh and delicious taste, and a special fish flavor. The products are convenient to eat, and have a long shelf life of 12 months.
Description
(1) technical field
The present invention relates to a kind of fresh-water fishes leisure food processing method.
(2) background technology
Since the nineties in 20th century, progressively formed a novel processed food kind---leisure food in the food industry.This is described as the important innovations of 20 th century later food industry by domestic and international food brainstrust, also be 21 century food industry give priority to one of direction.Why welcome leisure food is, because it meets the requirement of people's daily life, be the companion of not busy feelings refined interests or tastes, be a kind of enjoying type food, increase the snacks of gourmet's luck, be a series products that enriches people's quality of life, it improves with people's living standard and progressively grows up.
Fresh-water fishes are not only nutritious, and tasty mouthfeel, meat are tender, are than the high-energy food that is easier to digest, thereby all-ages edible, but because its spur is more and very easily corrupt again spoiled rotten, and the safety of accommodating is edible brings certain difficulty.It is all good that fresh-water fishes are processed into a series of colors, and be convenient for carrying, the processed food of long shelf-life, will be subjected to very much consumer's welcome.But for a long time, processing of aquatic products is the weak link that aquatic products is produced in China always, and raw material availability and added value of product are lower, and fresh-water fishes deep processing research application is less, less its instant leisure product of seeing on the domestic market.
Occurring at present more in the research is to be major ingredient with low value fish or small fish, is auxiliary material with starch, white sugar, salt, spice etc., through the granular leisure food of mixing, slaking, compression moulding.Fresh-water fishes are processed the adult fish granule product not only enlarged product category, and preserved original nutriment of fresh-water fishes, but production technology fails effectively to be improved always, in the maturing process flesh of fish mouthfeel and fishbone soften can not obtain effectively unified, the finished product color and luster is bad, organoleptic quality is low, and the shelf-life is short.Many researchers test and study drying means and time, baking or life technologies such as frying temperature, sterilization, but problem is not still effectively solved.
Utilize abundant low-value freshwater fish to make raw material, research and develop that a series of form uniquenesses, mouthfeel are excellent, the deep processing of good market prospect leisure goods and technology, increase the kind of market aquatic products, satisfy consumer demand, improve the fresh-water fishes added value, further develop culture fishery, become current pressing for.
Along with the rhythm of life of people in the modern society is accelerated, diet time shortens, the leisure food of nutritious no fishy smell will more and more be subjected to consumer's favor.In recent years, Japan is development and production fish grain leisure food, and product is received by the market very much.China also engenders some flesh of fish leisure goods Research on processing technology, but because process technology does not obtain fine solution, fresh-water fishes spur is many, mud fishy smell is heavy, and easily corrupt in the process, difficulty of processing is bigger, and the shelf-life is shorter, at present fresh-water fishes leisure goods are few on the domestic market, in research and the production process general adopt technological process be: auxilliary batching (frying) → moulding → baking → cooling → packing of pretreatment of raw material → clean → adopt meat → remove raw meat → drain → boiling → add.This technology can not effectively be softened fishbone under the condition that guarantees flesh of fish mouthfeel, promptly old as if then oppressing with duration in the maturing process, and the time spent, short then fishbone can not soften, and influenced the product mouthfeel; The product color heterogeneity influences visual perception's quality; Shelf life of products is short, is difficult for preservation.This solves problem with regard to a kind of new technology of needs, improves product quality, extends the shelf life, and enriches the market kind, satisfies the consumer group's demand.
(3) summary of the invention
For reaching above purpose, improve product quality, improve the fresh-water fishes economic worth, the invention provides a kind of method that improves fresh-water fishes leisure goods organoleptic quality, with the low-value freshwater fish is primary raw material, the integrated application foodstuff flavouring, local flavor keeps, modern food processing technologies such as quality-improving, produce high-quality, high added value, popular leisure food, the external form packing is as candy, being rich in nutrition value, it is a kind of innovative aquatic leisure food, high protein, low fat, contain abundant iodine, calcium, phosphorus, element and multivitamins such as iron, polysaccharide has good (the fragrant aquatic foods of flavor of mouthfeel, neither too hard, nor too soft, be with sweet in the one-tenth), (color and luster is good for good visual effect, profile is neat), characteristics such as the shelf-life is long.
The technical solution used in the present invention is:
A kind of processing method of improving fresh-water fishes leisure goods organoleptic quality, described method comprises following sequential steps:
(1) desalination: will soak 12～18h desalination, skimming operation in the mobile clear water of raw material fish immersion; Cross three goes fish (decaptitate, squama, internal organ) by (removing raw meat) in order to clean, to pickle for described raw material fish, perhaps cuts apart the rim charge that the fish piece produces;
(2) cook: the raw material fish after the desalination is packed in the pressure cooker, and pressure 1.8～2.0kg, 120～125 ℃ of constant temperature of temperature steam 20～30min;
(3) decompose deburring: the raw material fish that cooks is poured in the agitator and decomposes, and after treating the flesh of fish and fishbone separating fully, chooses fishbone, oppresses standby;
(4) fishbone is continuous steams: isolated fishbone is packed in the pressure cooker, pressure 1.8～2.0kg, the continuous 20～30min that steams of 120～125 ℃ of constant temperature of temperature;
(5) fishbone is cut and mixed: the good fishbone of continuous steaming is put into to cut and is mixed the device chopped, and making does not influence mouthfeel;
(6) fry perfume: the flesh of fish after step (3) is decomposed and the fishbone of step (5) chopped mix, and add to propagandize hotly to do to add condiment, stir; Described condiment is conventional condiment, as salt, white sugar, chilli powder, zanthoxylum powder, chickens' extract etc., can select to add according to the taste needs;
(7) moulding pelletizing: the material behind the stir-fry perfume (or spice) is filled in the special mould, compression moulding, cooling back pelletizing (generally about 1cm * 1cm * 1cm size);
(8) baking: the fish grain that cuts evenly is tiled in the drip pan, and 150～160 ℃ are toasted 5～10min down;
(9) bag cocoa sugar-coat: the fish grain after will drying wraps one deck cocoa sugar-coat, reach and avoid oppressing the effect that directly contacts, prolongs the preservation time with outside air, and improve fish fruit outward appearance product phase, improve product visual perception quality, cooling, promptly get described fresh-water fishes leisure food, can further after sterilization, packing, sell as finished product.
Concrete production procedure is as follows: raw material fish outbound → cut apart → desalination → HTHP cooks → decomposes deburring → fishbone and continues steaming → fishbone and cut and mix → mix, fry the perfume (or spice) → moulding pelletizing → baking → bag cocoa sugar-coat → bag candy wrapper → sterilization → coding of weighing → seal → outer case packing.
Beneficial effect of the present invention is mainly reflected in: the fish body will be oppressed fishbone and separate after HTHP is cooked, and fishbone continues HTHP and steams to softening, and cuts and mix, to not influencing mouthfeel; This method had both been avoided the undue boiling of oppressing, and can thoroughly soften fishbone again, reached effective product taste quality that improves.At the chocolate flavoured cocoa sugar-coat of flesh of fish grain outer wrapping one deck that processes, avoid the flesh of fish directly to contact with outside air, prolong preservation term, and enrich the product taste, improve outward appearance product phase, improve the product sensory quality.Manufacture craft of the present invention makes the leisure fish color of making various, no fishy smell, and mouthfeel is good, nutritious and instant; Profile is neat, organizes the quality homogeneous, and had normal mastication is bright fragrant moderate, and the peculiar fragrance of the flesh of fish is arranged; Long shelf-life can reach 12 months.
(4) specific embodiment
The present invention is described further below in conjunction with specific embodiment, but protection scope of the present invention is not limited in this:
Embodiment 1:
(1) cut apart: the raw material fish is divided into the wide strip of 4～5cm; Cross three goes fish (decaptitate, squama, internal organ) by (removing raw meat) in order to clean, to pickle for the raw material fish, purchases in Hubei remy hair fishery cooperative society;
(2) desalination: every desalination bucket (300L) 200kg that feeds intake, fill with turn on agitator behind the clear water, rotating speed is that per minute 30 changes; Water inlet pipe is opened water is slowly overflowed; Pull skimming operation behind the 16h out.
(3) HTHP cooks: the raw material after the desalination cooks with autoclave.Pressure 2.0kg, 123 ℃ of temperature are gone behind the constant temperature 20min to press and are got material.
(4) decompose deburring: the raw material that cooks is poured in the flesh of fish flesh separator and is decomposed, and stops after treating the flesh of fish and fishbone separating fully, and fishbone is told.
(5) fishbone is continuous steams: isolated fishbone continues steaming with autoclave, pressure 2.0kg, and 123 ℃ of temperature go behind the constant temperature 30min to press, and take out fishbone.
(6) fishbone is cut and mixed: the good fishbone of continuous steaming is placed on to cut mixes chopped in the device.
(7) fry perfume: will oppress with the fishbone of chopped and pour the interlayer agitated kettle into, and mix, heating stir-fries; Treating that moisture is fried substantially adds condiment (1.5% refined salt, 12% white sugar, 1% carragheen, 1% monosodium glutamate, 1% spice, 2% yellow rice wine are benchmark with the flesh of fish and fishbone dry weight sum) when doing, stir.
(8) moulding pelletizing: pressurize a little during moulding, be filled in the special mould, moulding in time makes the consistent pine of product thickness after the moulding close evenly; Naturally cool off after the moulding, cut to cutter and carry out pelletizing (1cm * 1cm * 1cm size) when not loosing.
(9) baking: the fish grain that cuts evenly is tiled in the drip pan, pushes baking in the Rotating oven.Baking condition is with 150 ℃, and 5～10min is advisable.
(10) bag cocoa sugar-coat: boil chocolate flavoured chocolate, the fish grain after the oven dry is wrapped one deck cocoa sugar-coat, cooling forming.
(11) bag candy wrapper: adopt automatic bag candy wrapper machine to carry out the candy paper sealing.
(12) sterilization: employing 5kGy dosage
60The sterilization of Co-gamma-ray irradiation.
(13) weigh: the deal that deducts candy wrapper when weighing is calculated, and guarantees that deviation is between 1～2g.
(14) packaging seal, coding: put each bag of drier and oxygen scavenger in the packaging bag, seal coding.
(15) outer case packing: require to pack into the specified quantity product according to vanning; Carry out multiple title with electronic scale.
It is various to make fresh-water fishes leisure food color, no fishy smell, and mouthfeel is good, nutritious and instant; Profile is neat, organizes the quality homogeneous, and had normal mastication is bright fragrant moderate, and the peculiar fragrance of the flesh of fish is arranged; Shelf-life can reach 12 months.
Claims (1)
1. processing method of improving fresh-water fishes leisure goods organoleptic quality, described method comprises following sequential steps:
(1) desalination: will soak 12～18h, skimming operation in the mobile clear water of raw material fish immersion;
(2) cook: the raw material fish after the desalination is packed in the pressure cooker, and pressure 1.8～2.0kg, 120～125 ℃ of constant temperature of temperature steam 20～30min;
(3) decompose deburring: the raw material fish that cooks is poured in the flesh of fish flesh separator and decomposes, and chooses fishbone, oppresses standby;
(4) fishbone is continuous steams: isolated fishbone is packed in the pressure cooker, pressure 1.8～2.0kg, the continuous 20～30min that steams of 120～125 ℃ of constant temperature of temperature;
(5) fishbone is cut and mixed: the good fishbone of continuous steaming is put into to cut and is mixed the device chopped;
(6) fry perfume: the flesh of fish after step (3) is decomposed and the fishbone of step (5) chopped mix, and add to propagandize hotly to do to add condiment, stir;
(7) moulding pelletizing: the material compression moulding behind the stir-fry perfume (or spice), cooling back pelletizing;
(8) baking: the fish grain that cuts evenly is tiled in the drip pan, and 150～160 ℃ are toasted 5～10min down;
(9) bag cocoa sugar-coat: the fish grain after will drying wraps one deck cocoa sugar-coat, and cooling promptly gets described fresh-water fishes leisure food.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011101744570A CN102273660B (en) | 2011-06-27 | 2011-06-27 | Processing method for improving sensory qualities of fresh water fish snack food |
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| CN2011101744570A CN102273660B (en) | 2011-06-27 | 2011-06-27 | Processing method for improving sensory qualities of fresh water fish snack food |
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| CN102273660A true CN102273660A (en) | 2011-12-14 |
| CN102273660B CN102273660B (en) | 2013-01-16 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340447A (en) * | 2013-07-30 | 2013-10-09 | 湖南厚道食品有限责任公司 | Processing method for freshwater fish leisure food |
| CN103653045A (en) * | 2012-09-06 | 2014-03-26 | 刘建明 | Processing method for fish meat of fish dumplings |
| CN103919171A (en) * | 2014-03-20 | 2014-07-16 | 苏州市阳澄湖现代农业产业园特种水产养殖有限公司 | Instant leisure fish fillet preparation method |
| CN104770760A (en) * | 2015-04-08 | 2015-07-15 | 浙江海洋学院 | A preparation method of instant largehead hairtail leisure food |
| CN104824719A (en) * | 2015-04-08 | 2015-08-12 | 浙江海洋学院 | Instant sardine leisure food preparation method |
| CN107156675A (en) * | 2017-06-12 | 2017-09-15 | 陈步友 | A kind of processing method for harrowing meat |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103653045A (en) * | 2012-09-06 | 2014-03-26 | 刘建明 | Processing method for fish meat of fish dumplings |
| CN103340447A (en) * | 2013-07-30 | 2013-10-09 | 湖南厚道食品有限责任公司 | Processing method for freshwater fish leisure food |
| CN103919171A (en) * | 2014-03-20 | 2014-07-16 | 苏州市阳澄湖现代农业产业园特种水产养殖有限公司 | Instant leisure fish fillet preparation method |
| CN103919171B (en) * | 2014-03-20 | 2016-04-06 | 苏州市阳澄湖现代农业产业园特种水产养殖有限公司 | A kind of preparation method of instant leisure fillet |
| CN104770760A (en) * | 2015-04-08 | 2015-07-15 | 浙江海洋学院 | A preparation method of instant largehead hairtail leisure food |
| CN104824719A (en) * | 2015-04-08 | 2015-08-12 | 浙江海洋学院 | Instant sardine leisure food preparation method |
| CN107156675A (en) * | 2017-06-12 | 2017-09-15 | 陈步友 | A kind of processing method for harrowing meat |
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| Publication number | Publication date |
|---|---|
| CN102273660B (en) | 2013-01-16 |
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