CN103876185B - A kind of processing method of porgy sushi sashimi - Google Patents
A kind of processing method of porgy sushi sashimi Download PDFInfo
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- CN103876185B CN103876185B CN201410087888.7A CN201410087888A CN103876185B CN 103876185 B CN103876185 B CN 103876185B CN 201410087888 A CN201410087888 A CN 201410087888A CN 103876185 B CN103876185 B CN 103876185B
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- porgy
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
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- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of processing method of porgy sushi sashimi, comprise the steps: that (1) raw material peeling meat mincing thaw: naturally thaw or thaw in tank; (2) clean; (3) water is controlled; (4) salt down salt; (5) clean; (6) vinegar is steeped; (7) chock; (8) dull and stereotyped quick-frozen; (9) meat mincing block thaws; (10) cut into slices; (11) sheet and pendulum (12) pack is repaiied; (13) suddenly freeze; (14) packaging and other steps.The present invention adopts meat mincing, avoids waste, reduces sushi cost of manufacture; Cost is low, and easily chews, and does not affect mouthfeel.
Description
Technical field
The present invention relates to aquatic products or food processing field, relate to the processing method of porgy sushi sashimi particularly.
Background technology
Sushi is traditional japanese food, namely also can work as dinner as snack.The major ingredient of sushi is rice, after rice boils, adds suitable sushi vinegar, sugar, the seasonings such as salt, is used for making sushi after lowering the temperature.Raw material used has sea sedge, laver, egg skin, the skin of soya-bean milk, spring roll etc.Fillings is also extremely abundant, and conventional has ocean fish, crab meat, shellfish, fresh-water fishes, fried egg and season fresh vegetables, as mushroom, cucumber, romaine lettuce etc.When adopting fish, because the fillet typically using bulk are cut into slices, therefore, flesh of fish fragment is not used, and as directly as garbage disposal, causes waste, improves the cost of manufacture of sushi sashimi.As adopted composite adhesive to bond, technique, formula are complicated, and cost is high.
Summary of the invention
The object of the present invention is to provide a kind of processing method of porgy sushi sashimi, which overcome above shortcomings in prior art.
Technical scheme provided by the invention is as follows:
A processing method for porgy sushi sashimi, comprises the steps:
(1) raw material peeling meat mincing thaw: naturally thaw or thaw in tank;
(2) clean: every 8-10kg is one basket, and 4-6 basket changes a water;
(3) water is controlled: the time is 5-10 minute;
(4) salt down salt: every basket sprinkles 0.3kg-1.0kg salt, stirs, and places 15-25 minute;
(5) clean: clean three times with flowing water, remove the salinity on surface;
(6) vinegar is steeped: ratio is that every 50kg raw material adds 18-22kg vinegar: 400-600g Kelp Powder; Vinegar and Kelp Powder stir in advance, and the raw material soaking time is 18-25 minute;
(7) chock: carry out chock afterwards in 1.5-2.5 hour under being placed on 5 DEG C of-10 DEG C of temperature after bubble vinegar, compress with mould chock, heavy more than the 2kg of block;
(8) dull and stereotyped quick-frozen: the product that chock is good enters purl machine, purl machine temperature is less than-35 DEG C;
(9) meat mincing block thaws: shift to an earlier date 30 minutes during production and take out, ambient temperatare is put, and makes meat mincing block be half thawed state;
(10) cut into slices: slicer carries out disinfection for every 20 minutes, wants attentional manipulation, do not overstock during section, as required, every sheet 35-45g;
(11) repair sheet and pendulum: scraps of paper during pendulum, the periphery of fillet, is repaired neat down by rebasing shiny surface when repairing sheet, can not be leaky;
(12) pack: three-five overlaps are one bag, use scraps of paper interval between fillet, also use scraps of paper interval between outside two;
(13) suddenly freeze: after vacuum packaging, often coil 50 bags and cross purl machine quick-frozen;
(14) pack: pack with baling press, carry out the marks such as the product time limit of product, date of manufacture, lot number, lot number private mark, and package on request;
(15) metal detection: the detection packaged product packet-by-packet being carried out ferrous metal (∮≤2.0mm) and nonferrous metal (∮≤2.5mm) impurity by metal detector;
(16) vanning refrigeration: the product after metal detection is loaded carton and sends into freezer storage, refrigerated storage temperature remains on less than-18 DEG C;
(17) cabinet transport is filled.
Wherein, in step (6), namely vinegar and Kelp Powder are outwelled after steeping 2 times need not.
Wherein, in step (7), during patch, press more tight better.
Wherein, in step (8), every 8 packaged one basket enter purl machine.
Wherein, in step (11) and (12), staff carries out disinfection and Work tool sterilization for every 20 minutes.
Wherein, in step (15), during metal detector open and close machine and verification one-time efficacious sensitivity per hour, guarantee that it normally runs.
Wherein, step (17) dress cabinet process need complete at short notice, and in transportation, cabinet temperature remains on less than-18 DEG C.
Technical solution of the present invention is compared with background technology, has the following advantages:
1, adopt meat mincing, avoid waste, reduce sushi cost of manufacture;
2, adopt Kelp Powder and vinegar to soak, on the one hand, can increase the local flavor of meat, on the other hand, can bond meat mincing, this adhesive bonding method makes simple, and formula is simple, and cost is low, and easily chews, and does not affect mouthfeel;
3, within 1.5-2.5 hour, carry out chock afterwards under being placed on 5 DEG C of-10 DEG C of temperature after steeping vinegar, compress with mould chock, make more difficult disengaging between meat mincing, improve the quality of products;
4, by repairing sheet by neat for the finishing of the periphery of fillet; During pack, three-five overlaps are one bag, use scraps of paper interval between fillet, and also use scraps of paper interval between outside two, separated by fillet when being convenient to edible, fillet are adhesion each other, improves aesthetics.
Detailed description of the invention
Embodiment 1
120g packs
A processing method for porgy sushi sashimi, comprises the steps:
(1) raw material peeling meat mincing thaw: naturally thaw or thaw in tank;
(2) clean: every 10kg is one basket, and 6 baskets are changed a water;
(3) water is controlled: the time is 10 minutes;
(4) salt down salt: every basket sprinkles 0.5kg salt, stirs, and places 15-25 minute;
(5) clean: clean three times with flowing water, remove the salinity on surface;
(6) vinegar is steeped: ratio is that every 50kg raw material adds 20kg vinegar: 500g Kelp Powder; Vinegar and Kelp Powder stir in advance, and the raw material soaking time is 20 minutes;
(7) chock: be placed on lower 2 hours of 5 DEG C of-10 DEG C of temperature after bubble vinegar, carry out chock afterwards, compress with mould chock, the heavy 2kg of block;
(8) dull and stereotyped quick-frozen: the product that chock is good enters purl machine, purl machine temperature is lower than-35 DEG C;
(9) meat mincing block thaws: shift to an earlier date 30 minutes during production and take out, ambient temperatare is put, and makes meat mincing block be half thawed state;
(10) cut into slices: slicer carries out disinfection for every 20 minutes, wants attentional manipulation, do not overstock during section, as required, every sheet 40g;
(11) repair sheet and pendulum: the scraps of paper green during pendulum, down, every sheet 40 grams, wants the periphery finishing of embolium neat to rebasing shiny surface during finishing, can not be leaky, and staff carries out disinfection and Work tool sterilization for every 20 minutes.
(12) pack: three enter with the covering of the red scraps of paper above bag, and the red scraps of paper require shiny surface down, and three every bag, every bag of gross weight is 125 grams-130 grams, and every bag of net weight is 120 grams.Staff's sterilization in every 20 minutes and Work tool sterilization.
(13) suddenly freeze: after vacuum packaging, often coil 50 bags and cross purl machine quick-frozen;
(14) pack: pack with baling press, carry out the marks such as the product time limit of product, date of manufacture, lot number, lot number private mark, and package on request;
(15) metal detection: the detection packaged product packet-by-packet being carried out ferrous metal (∮≤2.0mm) and nonferrous metal (∮≤2.5mm) impurity by metal detector; During metal detector open and close machine and verification one-time efficacious sensitivity per hour, guarantee that it normally runs.
(16) vanning refrigeration: the product after metal detection is loaded carton and sends into freezer storage, refrigerated storage temperature remains on less than-18 DEG C;
(17) cabinet transport is filled: dress cabinet process need complete at short notice, and in transportation, cabinet temperature remains on less than-18 DEG C.
Embodiment 2
120g packs
A processing method for porgy sushi sashimi, comprises the steps:
(1) raw material peeling meat mincing thaw: naturally thaw or thaw in tank;
(2) clean: every 8kg is one basket, and 5 baskets are changed a water;
(3) water is controlled: the time is 5 minutes;
(4) salt down salt: every basket sprinkles 0.3kg salt, stirs, and places 15 minutes;
(5) clean: clean three times with flowing water, remove the salinity on surface;
(6) vinegar is steeped: ratio is that every 50kg raw material adds 18kg vinegar: 600g Kelp Powder; Vinegar and Kelp Powder stir in advance, and the raw material soaking time is 18 minutes;
(7) chock: be placed on 5 DEG C of-10 DEG C of temperature after bubble vinegar and carry out chock afterwards in lower 2.5 hours, compress with mould chock, the heavy 3kg of block;
(8) dull and stereotyped quick-frozen: the product that chock is good enters purl machine, purl machine temperature is less than-35 DEG C;
(9) meat mincing block thaws: shift to an earlier date 30 minutes during production and take out, ambient temperatare is put, and makes meat mincing block be half thawed state;
(10) cut into slices: slicer carries out disinfection for every 20 minutes, wants attentional manipulation, do not overstock during section, as required, every sheet 35-45g;
(11) repair sheet and pendulum: scraps of paper during pendulum, the periphery of fillet, is repaired neat down by rebasing shiny surface when repairing sheet, can not be leaky;
(12) pack: three-five overlaps are one bag, use scraps of paper interval between fillet, also use scraps of paper interval between outside two;
(13) suddenly freeze: after vacuum packaging, often coil 50 bags and cross purl machine quick-frozen;
(14) pack: pack with baling press, carry out the marks such as the product time limit of product, date of manufacture, lot number, lot number private mark, and package on request;
(15) metal detection: the detection packaged product packet-by-packet being carried out ferrous metal (∮≤2.0mm) and nonferrous metal (∮≤2.5mm) impurity by metal detector;
(16) vanning refrigeration: the product after metal detection is loaded carton and sends into freezer storage, refrigerated storage temperature remains on less than-18 DEG C;
(17) cabinet transport is filled: dress cabinet process need complete at short notice, and in transportation, cabinet temperature remains on less than-18 DEG C.
Claims (7)
1. a processing method for porgy sushi sashimi, comprises the steps:
(1) raw material peeling meat mincing thaw: naturally thaw or thaw in tank;
(2) clean: every 8-10kg is one basket, and 4-6 basket changes a water;
(3) water is controlled: the time is 5-10 minute;
(4) salt down salt: every basket sprinkles 0.3kg-1.0kg salt, stirs, and places 15-25 minute;
(5) clean: clean three times with flowing water, remove the salinity on surface;
(6) vinegar is steeped: ratio is that every 50kg raw material adds 18-22kg vinegar: 400-600g Kelp Powder; Vinegar and Kelp Powder stir in advance, and the raw material soaking time is 18-25 minute;
(7) chock: carry out chock afterwards in 1.5-2.5 hour under being placed on 5 DEG C of-10 DEG C of temperature after bubble vinegar, compress with mould chock, heavy more than the 2kg of block;
(8) dull and stereotyped quick-frozen: the product that chock is good enters purl machine, purl machine temperature is less than-35 DEG C;
(9) meat mincing block thaws: shift to an earlier date 30 minutes during production and take out, ambient temperatare is put, and makes meat mincing block be half thawed state;
(10) cut into slices: slicer carries out disinfection for every 20 minutes, wants attentional manipulation, do not overstock during section, every sheet 35-45g;
(11) repair sheet and pendulum: rebasing with the scraps of paper during pendulum, the periphery of fillet, is repaired neat down by the scraps of paper shiny surface when repairing sheet, can not be leaky;
(12) pack: three-five overlaps are one bag, use scraps of paper interval between fillet, also use scraps of paper interval between outside two;
(13) suddenly freeze: after vacuum packaging, often coil 50 bags and cross purl machine quick-frozen;
(14) pack: pack with baling press, carry out the product time limit of product, date of manufacture, lot number private mark mark, and package on request;
(15) metal detection: the detection packaged product packet-by-packet being carried out ferrous metal and nonferrous metal impurity by metal detector;
(16) vanning refrigeration: the product after metal detection is loaded carton and sends into freezer storage, refrigerated storage temperature remains on less than-18 DEG C;
(17) cabinet transport is filled: dress cabinet process need complete at short notice, and in transportation, cabinet temperature remains on less than-18 DEG C.
2. the processing method of a kind of porgy sushi sashimi as claimed in claim 1, is characterized in that: in step (6), and namely vinegar and Kelp Powder are outwelled after steeping 2 times need not.
3. the processing method of a kind of porgy sushi sashimi as claimed in claim 1, is characterized in that: in step (7), during chock, presses more tight better.
4. the processing method of a kind of porgy sushi sashimi as claimed in claim 1, is characterized in that: in step (8), every 8 packaged one basket enter purl machine.
5. the processing method of a kind of porgy sushi sashimi as claimed in claim 1, is characterized in that: in step (11) and (12), staff sterilized to Work tool every 20 minutes.
6. the processing method of a kind of porgy sushi sashimi as claimed in claim 1, is characterized in that: in step (15), during metal detector open and close machine and normal work time verification one-time efficacious sensitivity per hour, guarantee that it normally runs.
7. the processing method of a kind of porgy sushi sashimi as claimed in claim 1, is characterized in that: need to complete at short notice in dress cabinet process in step (17), in transportation, cabinet temperature remains on less than-18 DEG C.
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| CN201410087888.7A CN103876185B (en) | 2014-03-11 | 2014-03-11 | A kind of processing method of porgy sushi sashimi |
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| CN103876185B true CN103876185B (en) | 2015-07-29 |
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| CN104336162A (en) * | 2014-11-17 | 2015-02-11 | 苏州大福外贸食品有限公司 | Processing method of quick-freeing leaf vegetables |
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| CN104336154A (en) * | 2014-11-17 | 2015-02-11 | 苏州大福外贸食品有限公司 | Processing method of root vegetables |
| CN104336157A (en) * | 2014-11-17 | 2015-02-11 | 苏州大福外贸食品有限公司 | Method for rapidly processing leaf vegetables |
| CN104336153A (en) * | 2014-11-17 | 2015-02-11 | 苏州大福外贸食品有限公司 | Semi-finished quick-frozen leaf vegetables processing method |
| CN104336156A (en) * | 2014-11-17 | 2015-02-11 | 苏州大福外贸食品有限公司 | Fast semi-finished sprouting vegetable processing method |
| CN104351319A (en) * | 2014-11-17 | 2015-02-18 | 苏州大福外贸食品有限公司 | Processing method of sprouting vegetables |
| CN104430811A (en) * | 2014-11-17 | 2015-03-25 | 苏州大福外贸食品有限公司 | Processing method of semi-finished product Chinese cabbages |
| CN104336152A (en) * | 2014-11-17 | 2015-02-11 | 苏州大福外贸食品有限公司 | Semi-finished root vegetable processing method |
| CN104336155A (en) * | 2014-11-17 | 2015-02-11 | 苏州大福外贸食品有限公司 | Fast semi-finished root vegetable processing method |
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| CN1312032A (en) * | 2000-03-06 | 2001-09-12 | 株式会社中华高桥水产 | Formed food using shark meat as main material and making method thereof |
| CN101473975A (en) * | 2008-12-30 | 2009-07-08 | 德炎水产食品股份有限公司 | Preparation method of fish meat for rinsing fish slice |
| CN101919539A (en) * | 2009-06-11 | 2010-12-22 | 天津科技大学 | Processing method of sushi sashimi |
| DE202011052053U1 (en) * | 2011-11-22 | 2012-11-28 | nea-net internetservice GmbH | Ready to eat fish dish with a variety of slice-shaped pieces of food |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3348077B2 (en) * | 2000-05-22 | 2002-11-20 | 昭 遠藤 | Fish fillet processing method |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1312032A (en) * | 2000-03-06 | 2001-09-12 | 株式会社中华高桥水产 | Formed food using shark meat as main material and making method thereof |
| CN101473975A (en) * | 2008-12-30 | 2009-07-08 | 德炎水产食品股份有限公司 | Preparation method of fish meat for rinsing fish slice |
| CN101919539A (en) * | 2009-06-11 | 2010-12-22 | 天津科技大学 | Processing method of sushi sashimi |
| DE202011052053U1 (en) * | 2011-11-22 | 2012-11-28 | nea-net internetservice GmbH | Ready to eat fish dish with a variety of slice-shaped pieces of food |
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Denomination of invention: A processing method of sushi fillets of red sea bream Effective date of registration: 20200923 Granted publication date: 20150729 Pledgee: Industrial and Commercial Bank of China Limited Putian Xiuyu sub branch Pledgor: PUTIAN HUIFENG FOOD INDUSTRY Co.,Ltd. Registration number: Y2020980006338 |