CN103263040A - Processing method for soft steamed flavor freshwater fish cans - Google Patents
Processing method for soft steamed flavor freshwater fish cans Download PDFInfo
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Abstract
The invention relates to a processing method for soft steamed flavor freshwater fish cans. The processing method comprises the steps of: carrying out scaling and gilling and gutting on freshwater fish under 10-15 DEG C, cleaning with clear water, deodorizing with malic acid and ginger juice, and salting with salt; firstly eluting and decontaminating with chlorine dioxide, and then eluting and decontaminating with ozonated water; evenly blending and seasoning with salt, ginger juice, dark soy sauce, light soy sauce, garlic juice, steamed fish soy sauce and the like; bagging with a polypropylene film; vacuumizing, packaging under nitrogen environment, carrying out multistage heating and secondary cooling and sterilization, cooling the soft can with residual heat in the first stage, cooling to 40 DEG C, cooling to room temperature to obtain soft fish cans. The soft cans obtained by adopting the processing method are fine and smooth in fish quality, the fish flavor is heavy, and the soft cans can be eaten after being opened and subjected to micro-wave heating. According to the processing method, the texture of the thermo-processed freshwater fish product can be effectively controlled by adopting a sterilization mode through twice fast cooling; the method is simple and easy, simple in preparation processes, the soft steamed flavor freshwater fish can is delicious in taste, and good in mouth feeling, so that the processing method has remarkable economic benefits and social benefits.
Description
Technical field
The present invention relates to a kind of processing method of steamed flavor freshwater fish foods packed in carton containers.
Background technology
Tinned food is one of important goods of freshwater fish products processing.In recent years, the flexible package canned volume of production and marketing of fish constantly increases, but product quality is not good, majority be rain after pickling, dry, autoclave sterilization is partial desiccation food again, in a large number as the tourism and leisure food selling.In its processing, owing to adopt autoclave sterilization, cause the product quality deterioration, the quality pine is burst, and mouthfeel is not good enough and nutrition destroys aspect problems such as more, and its color, shape and instant process flavours have very big gap; The sterilization method of HTHP is not suitable for the low heat resistant raw material is carried out on the other hand, thereby the selection face of raw material is narrower, influences the collocation of other material of product processing.Moreover freshwater fish products, to process again after often needing to reduce water content, this has not only increased power consumption of polymer processing and cost, and has greatly limited the exploitation of new product.
As " preparation method of canned fish " (Chinese patent application number 200710150016), be with fish scale, go the gill, remove wing, the clean thorax of decaptitating, the fragrant hot pickling spices formed with green onion end, bruised ginger, garlic end, big fennel end, Chinese prickly ash end, yellow rice wine, vinegar, salt, anhydrate in the fish pressurization, the fragrant hot condiment of flush away, fried, pulling out dries in the air puts; Lotus leaf places the packing material bottom, again fish is placed on the lotus leaf, the baste that onion parts, borneol, garlic clove, fennel, Chinese prickly ash, cassia bark, sugar, vinegar, soy sauce, sodium glutamate, salt, water are formed covers above the fish, and sealed package vacuumizes, heat sterilization gets canned fish.
Summary of the invention
The objective of the invention is at above-mentioned present situation, it is simple to aim to provide a kind of preparation process, delicious flavour, and mouthfeel is good, and the meat exquisiteness is with sweet and sour flavor strong, the processing method of the steamed flavor freshwater fish foods packed in carton containers of instant bagged.
The implementation of the object of the invention is, a kind of processing method of steamed flavor freshwater fish foods packed in carton containers, and concrete steps are as follows:
(1) under 10-15 ℃, fresh-water fishes scale, go the gill, remove internal organ, are lower than 15 ℃ clear water clean fish body with temperature, take off the raw meat processing by the 0.1-1% interpolation malic acid of fish quality, 5% ginger juice, 2-4% by the fish quality adds salt, pickles 30-60min at 0-4 ℃;
(2) carry out drip washing bacteria reducing 10-30min with concentration for the 10-200mg/kg ClO 2 solution earlier, ClO 2 solution flow velocity 100-300 mL/min, be 1-20mg/kg Ozone Water drip washing bacteria reducing 10-30min with concentration again, Ozone Water flow velocity 100-300 mL/min adds up to 10 to primary colony
3Cfu/g, treatment temperature is lower than 15 ℃;
(3) flavouring method is: every 100g fish, add edible salt 2-4g, and ginger juice 1-5%, dark soy sauce 1-2%, light soy sauce 1-2%, garlic juice 1-5%, Steamed fish soy sauce 1-5% mixes seasoning thoroughly; Pack with polypropylene screen;
(4) pack with step (3) vacuumizes, and packs in 99.9% nitrogen environment, and the vacuum of packing is 20-80Kpa;
(5) multistage heating, reducing temperature twice: the phase I heats up, and is warming up to 80 ℃ in 5-10min, insulation 5-10min; Carry out second stage and heat up, in 2-3min, be warming up to 100 ℃, insulation 5-10min, taste further infiltrates in the fresh-water fishes; Carry out the phase III intensification, the phase III is warming up to 125 ℃ in 2-3min, insulation 2-5min, with further sterilization, the hot water that produces with the phase I makes foods packed in carton containers be cooled to 90 ℃ in 2-3min, is cooled to 40 ℃ again in 5-10min, be cooled to room temperature, get the fish foods packed in carton containers.
The present invention has following advantage:
1, adopt malic acid and ginger juice to remove raw meat, malic acid and ginger juice have stronger removal effect to the bilgy odour of fresh-water fishes, and malic acid has the tart flavour of pleasant, can effectively improve the local flavor of fresh-water fishes.
2, adopt chlorine dioxide and Ozone Water drip washing that fresh-water fishes are carried out the bacteria reducing processing, reduce the initial flora number of raw material, effectively control the content of microorganisms in the fresh-water fishes, and chlorine dioxide and ozone do not have influence to local flavor in the raw material.
That 3, adopts is nitrogen packed, and adopts the sterilization method of multistage intensification, secondary fast cooling, can effectively control the quality of fresh-water fishes hot-working product, and does not have burnt burning and distillation flavor that the high hot-working of high temperature produces, is a kind of good sterilization method.
4, steamed fresh-water fishes meat exquisiteness is with sweet and sour flavor strong, but opens behind the bag edible after the heating using microwave.
5, the foods packed in carton containers of making can at room temperature keep in Dark Place 2-6 month, and microbiological indicator in the shelf-life: total bacteria count is lower than 102cfu/g, and coliform count is lower than 6 cfu/100g; Physical and chemical index: acid value (with buttermeter KOH)≤4.0 mg/g, peroxide value (with buttermeter)≤0.5/100g, VBN≤45mg/100g.
This method is simple, has not only changed existing processing technology, saves social resources, and improve the edible quality of fresh-water fishes foods packed in carton containers, and improving value-added content of product, preparation process is simple, delicious flavour, mouthfeel is good, has remarkable economic efficiency and social benefit.
The specific embodiment
Concrete steps of the present invention are:
(1) in environment temperature 10-15 ℃ environment, the clear water solution temperature of clean fish body and function is lower than 15 ℃, when pickling with salt, takes off the raw meat processing by the 0.1-1% interpolation malic acid of fish quality, 5% ginger juice, 2-4% by the fish quality adds salt, pickles 30-60min at 0-4 ℃.
One of in the fresh-water fishes such as crucian, black carp, bighead, carp, grass carp, bream, mandarin fish, perch
(2) after bacteria reducingization is treated to and adopts the 10-200mg/kg ClO 2 solution with flow velocity drip washing 100-300 mL/min drip washing 10-30min, with the 1-20mg/kg Ozone Water with flow velocity 100-300 mL/min drip washing 10-30min, the bacteria reducing processing makes the primary colony sum be reduced to 103 cfu/g from 104 cfu/g, and described processing is all carried out under temperature is lower than 15 ℃ condition.
(3) the fresh-water fishes flavouring method is: every 100g fish, edible salt addition are 2-4g, ginger juice 1-5%, dark soy sauce 1-2%, light soy sauce 1-2%, garlic juice 1-5%, Steamed fish soy sauce 1-5%.
(4) pack with step (3) vacuumizes, and packs in 99.9% nitrogen environment, and the vacuum of packing is 20-80Kpa.
(5) multistage heating, reducing temperature twice: the phase I heats up, and is warming up to 80 ℃ in 5-10min, insulation 5-10min; Carry out second stage and heat up, in 2-3min, be warming up to 100 ℃, insulation 5-10min, taste further infiltrates in the fresh-water fishes; Carry out the phase III intensification, the phase III is warming up to 125 ℃ in 2-3min, insulation 2-5min, with further sterilization, the hot water that produces with the phase I makes foods packed in carton containers be cooled to 90 ℃ in 2-3min, is cooled to 40 ℃ again in 5-10min, be cooled to room temperature, get the fish foods packed in carton containers.
The foods packed in carton containers of making can at room temperature keep in Dark Place 2-6 month, and microbiological indicator in the shelf-life: total bacteria count is lower than 102cfu/g, and coliform count is lower than 6 cfu/100g; Physical and chemical index: acid value (with buttermeter KOH)≤4.0 mg/g, peroxide value (with buttermeter)≤0.5/100g, VBN≤45mg/100g.
With specific embodiment in detail the present invention is described in detail below:
Embodiment 1, (1) are under 15 ℃, bream or crucian scale, go the gill, remove internal organ, are lower than 10 ℃ clear water clean fish body with temperature, take off the raw meat processing by 0.5% interpolation malic acid of fish quality, 5% ginger juice, add salt by 2.5% of fish quality, pickle 30min at 0-4 ℃;
(2) carry out drip washing bacteria reducing 15min with concentration for the 150mg/kg ClO 2 solution earlier, ClO 2 solution flow velocity 200 mL/min, be 2mg/kg Ozone Water drip washing bacteria reducing 10min with concentration again, Ozone Water flow velocity 300 mL/min add up to 2.3 * 10 to primary colony
3Cfu/g, treatment temperature is lower than 15 ℃;
(3) flavouring method is: every 100g fish, add edible salt 2g, and ginger juice 3%, dark soy sauce 1%, light soy sauce 1%, garlic juice 2%, Steamed fish soy sauce 1.5% is mixed seasoning thoroughly; Pack with polypropylene screen;
(4) pack with step (3) vacuumizes, and packs in 99.9% nitrogen environment, and the vacuum of packing is 65Kpa;
(5) multistage heating, reducing temperature twice: the phase I heats up, and is warming up to 80 ℃ in 10min, insulation 5min; Carry out second stage and heat up, in 2min, be warming up to 100 ℃, insulation 5min, taste further infiltrates in the fresh-water fishes; Carry out the phase III intensification, the phase III is warming up to 125 ℃ in 2min, insulation 3min, and with further sterilization, the hot water that produces with the phase I makes foods packed in carton containers be cooled to 90 ℃ in 2min, is cooled to 40 ℃ again in 8min, is cooled to room temperature, gets the fish foods packed in carton containers.
Gained bream or crucian foods packed in carton containers at room temperature kept in Dark Place 4 months, and microbiological indicator in the shelf-life: total bacteria count is 76cfu/g, and Escherichia coli do not detect; Physical and chemical index: acid value (with buttermeter KOH) is 3 mg/g, and peroxide value (with buttermeter) is 0.1/100g, and VBN is 30mg/100g.
Embodiment 2, (1) are under 10 ℃, mandarin fish or bighead scale, go the gill, remove internal organ, are lower than 10 ℃ clear water clean fish body with temperature, take off the raw meat processing by 1% interpolation malic acid of fish quality, 5% ginger juice, add salt by 3% of fish quality, pickle 50min at 4 ℃;
(2) carry out drip washing bacteria reducing 15min with concentration for the 100mg/kg ClO 2 solution earlier, ClO 2 solution flow velocity 150 mL/min, be 1mg/kg Ozone Water drip washing bacteria reducing 10min with concentration again, Ozone Water flow velocity 100 mL/min add up to 1.7 * 10 to primary colony
3Cfu/g, treatment temperature is lower than 15 ℃;
(3) flavouring method is: every 100g fish, add edible salt 3g, and ginger juice 1%, dark soy sauce 2%, light soy sauce 2%, garlic juice 1%, Steamed fish soy sauce 2% is mixed seasoning thoroughly; Pack with polypropylene screen;
(4) pack with step (3) vacuumizes, and packs in 99.9% nitrogen environment, and the vacuum of packing is 45Kpa;
(5) multistage heating, reducing temperature twice: the phase I heats up, and is warming up to 80 ℃ in 10min, insulation 8min; Carry out second stage and heat up, in 3min, be warming up to 100 ℃, insulation 8min, taste further infiltrates in the fresh-water fishes; Carry out the phase III intensification, the phase III is warming up to 125 ℃ in 2min, insulation 2min, and with further sterilization, the hot water that produces with the phase I makes foods packed in carton containers be cooled to 90 ℃ in 3min, is cooled to 40 ℃ again in 10min, is cooled to room temperature, gets the fish foods packed in carton containers.
Gained mandarin fish or bighead foods packed in carton containers at room temperature kept in Dark Place 3 months, and microbiological indicator in the shelf-life: total bacteria count is 51cfu/g, and Escherichia coli do not detect; Physical and chemical index: acid value (with buttermeter KOH) is 3.5 mg/g, and peroxide value (with buttermeter) is 0.2/100g, and VBN is 27mg/100g.
Embodiment 3, (1) are under 10 ℃, and silver carp or carp scale, go the gill, remove internal organ, and carp removes muscle, be lower than 15 ℃ clear water clean fish body with temperature, take off the raw meat processing by 0.8% interpolation malic acid of fish quality, 5% ginger juice, add salt by 4% of fish quality, pickle 60min at 4 ℃;
(2) carry out drip washing bacteria reducing 30min with concentration for the 200mg/kg ClO 2 solution earlier, ClO 2 solution flow velocity 300 mL/min, be 10mg/kg Ozone Water drip washing bacteria reducing 30min with concentration again, Ozone Water flow velocity 300 mL/min add up to 3.4 * 10 to primary colony
3Cfu/g, treatment temperature is lower than 15 ℃;
(3) flavouring method is: every 100g fish, add edible salt 4g, and ginger juice 5%, dark soy sauce 2%, light soy sauce 2%, garlic juice 5%, Steamed fish soy sauce 5% is mixed seasoning thoroughly; Pack with polypropylene screen;
(4) pack with step (3) vacuumizes, and packs in 99.9% nitrogen environment, and the vacuum of packing is 80Kpa;
(5) multistage heating, reducing temperature twice: the phase I heats up, and is warming up to 80 ℃ in 5min, insulation 10min; Carry out second stage and heat up, in 3min, be warming up to 100 ℃, insulation 10min, taste further infiltrates in the fresh-water fishes; Carry out the phase III intensification, the phase III is warming up to 125 ℃ in 3min, insulation 5min, with further sterilization, the hot water that produces with the phase I makes foods packed in carton containers be cooled to 90 ℃ in 3min, is cooled to 40 ℃ again in 5min, be cooled to room temperature, get silver carp or carp foods packed in carton containers.
Made silver carp or carp foods packed in carton containers can at room temperature keep in Dark Place 6 months, and microbiological indicator in the shelf-life: total bacteria count is 81cfu/g, and Escherichia coli do not detect; Physical and chemical index: acid value (with buttermeter KOH) is 4.0 mg/g, and peroxide value (with buttermeter) is 0.5/100g, and VBN is 44mg/100g.
Embodiment 4, (1) are under 15 ℃, and grass carp or black carp scale, go the gill, remove internal organ, with the clear water clean fish body of 10 ℃ of temperature, take off the raw meat processing by 1% interpolation malic acid of fish quality, 5% ginger juice, add salt by 3% of fish quality, pickle 60min at 4 ℃;
(2) carry out drip washing bacteria reducing 10min with concentration for the 10mg/kg ClO 2 solution earlier, ClO 2 solution flow velocity 100 mL/min, be 20mg/kg Ozone Water drip washing bacteria reducing 30min with concentration again, Ozone Water flow velocity 200 mL/min add up to 3.1 * 10 to primary colony
3Cfu/g, treatment temperature is lower than 15 ℃;
(3) flavouring method is: every 100g fish, add edible salt 2g, and ginger juice 5%, dark soy sauce 1%, light soy sauce 2%, garlic juice 5%, Steamed fish soy sauce 5% is mixed seasoning thoroughly; Pack with polypropylene screen;
(4) pack with step (3) vacuumizes, and packs in 99.9% nitrogen environment, and the vacuum of packing is 45Kpa;
(5) multistage heating, reducing temperature twice: the phase I heats up, and is warming up to 80 ℃ in 10min, insulation 5min; Carry out second stage and heat up, in 2min, be warming up to 100 ℃, insulation 8min, taste further infiltrates in the fresh-water fishes; Carry out the phase III intensification, the phase III is warming up to 125 ℃ in 3min, insulation 4min, with further sterilization, the hot water that produces with the phase I makes foods packed in carton containers be cooled to 90 ℃ in 3min, is cooled to 40 ℃ again in 10min, be cooled to room temperature, get grass carp or black carp foods packed in carton containers.
The grass carp of making or black carp foods packed in carton containers can at room temperature keep in Dark Place 6 months, and microbiological indicator in the shelf-life: total bacteria count is 64cfu/g, and Escherichia coli do not detect; Physical and chemical index: acid value (with buttermeter KOH) is 3.0 mg/g, and peroxide value (with buttermeter) is 0.4/100g, and VBN is 40mg/100g.
Claims (2)
1. the processing method of a steamed flavor freshwater fish foods packed in carton containers is characterized in that concrete steps are as follows:
(1) under 10-15 ℃, fresh-water fishes scale, go the gill, remove internal organ, are lower than 15 ℃ clear water clean fish body with temperature, take off the raw meat processing by the 0.1-1% interpolation malic acid of fish quality, 5% ginger juice, 2-4% by the fish quality adds salt, pickles 30-60min at 0-4 ℃;
(2) carry out drip washing bacteria reducing 10-30min with concentration for the 10-200mg/kg ClO 2 solution earlier, ClO 2 solution flow velocity 100-300 mL/min, be 1-20mg/kg Ozone Water drip washing bacteria reducing 10-30min with concentration again, Ozone Water flow velocity 100-300 mL/min adds up to 10 to primary colony
3Cfu/g, treatment temperature is lower than 15 ℃;
(3) flavouring method is: every 100g fish, add edible salt 2-4g, and ginger juice 1-5%, dark soy sauce 1-2%, light soy sauce 1-2%, garlic juice 1-5%, Steamed fish soy sauce 1-5% mixes seasoning thoroughly; Pack with polypropylene screen;
(4) pack with step (3) vacuumizes, and packs in 99.9% nitrogen environment, and the vacuum of packing is 20-80Kpa;
(5) multistage heating, reducing temperature twice: the phase I heats up, and is warming up to 80 ℃ in 5-10min, insulation 5-10min; Carry out second stage and heat up, in 2-3min, be warming up to 100 ℃, insulation 5-10min, taste further infiltrates in the fresh-water fishes; Carry out the phase III intensification, the phase III is warming up to 125 ℃ in 2-3min, insulation 2-5min, with further sterilization, the hot water that produces with the phase I makes foods packed in carton containers be cooled to 90 ℃ in 2-3min, is cooled to 40 ℃ again in 5-10min, be cooled to room temperature, get the fish foods packed in carton containers.
2. the processing method of a kind of steamed flavor freshwater fish foods packed in carton containers according to claim 1 is characterized in that described fresh-water fishes are crucian, black carp, bighead, carp, grass carp, bream, mandarin fish or perch.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106261964A (en) * | 2016-08-16 | 2017-01-04 | 武汉市农业科学技术研究院水产科学研究所 | A kind of production method of Hubei flavor fermentation Siniperca chuatsi |
| CN107495066A (en) * | 2017-08-23 | 2017-12-22 | 池州学院 | A kind of shortening mandarin fish deep process |
| CN109717345A (en) * | 2019-02-21 | 2019-05-07 | 南京燕归巢生物发展有限公司 | A kind of sterilizing methods and its application in Cubilose sterilization processing |
| CN110122794A (en) * | 2019-06-28 | 2019-08-16 | 江南大学 | A kind of preparation method of the instant channel catfishes foods packed in carton containers of high-quality |
| CN112971058A (en) * | 2021-03-31 | 2021-06-18 | 晋江市华丰食品有限公司 | Processing method of canned fish |
| CN114098019A (en) * | 2020-08-27 | 2022-03-01 | 中港（福建）水产食品有限公司 | Canned fish capable of being preserved at normal temperature |
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| CN110122794A (en) * | 2019-06-28 | 2019-08-16 | 江南大学 | A kind of preparation method of the instant channel catfishes foods packed in carton containers of high-quality |
| CN110122794B (en) * | 2019-06-28 | 2022-09-02 | 江南大学 | Preparation method of high-quality instant channel catfish soft can |
| CN114098019A (en) * | 2020-08-27 | 2022-03-01 | 中港（福建）水产食品有限公司 | Canned fish capable of being preserved at normal temperature |
| CN112971058A (en) * | 2021-03-31 | 2021-06-18 | 晋江市华丰食品有限公司 | Processing method of canned fish |
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| CN103263040B (en) | 2014-07-16 |
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