CN104082392B - A kind of method of salting and processing of frozen fish - Google Patents
A kind of method of salting and processing of frozen fish Download PDFInfo
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- CN104082392B CN104082392B CN201410225921.8A CN201410225921A CN104082392B CN 104082392 B CN104082392 B CN 104082392B CN 201410225921 A CN201410225921 A CN 201410225921A CN 104082392 B CN104082392 B CN 104082392B
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Abstract
The invention provides the method for salting and processing of a kind of Novel freezing aquatic products adapting to permanent storage and transport needs and meat delicate flavour U.S., it is characterized in that described processing method mainly comprises the steps that 1) thaw and clean: freezing aquatic products are carried out low temperature defrosting, and adopts low temperature clean water；2) water conservation taste removal: the aquatic products after thawing are put into enforcement water conservation taste removal process in special treatment fluid；3) pasteurization: the aquatic products after water conservation taste removal are heated sterilization processing；4) chilling: by the quick chilling in the water of 0 DEG C of the aquatic products after sterilization processing；5) roguing: the carapace of aquatic products, internal organs etc. are removed to obtain meat；6) pickle: the meat of aquatic products is immersed in special sauce and implements to pickle；7) encapsulation freezing: the aquatic products pickled are packaged, and freezing, become final circulation product。
Description
Technical field
The present invention relates to the technical field of processing of aquatic products, particularly to the method for salting and processing of a kind of frozen fish, the particularly method of salting and processing of a kind of freezing swimming crab。
Background technology
China's seashore line length, waters is vast, and aquatic products are of a great variety。In recent years, due to the sustainable development of aquatic product fishery and aquaculture, China's aquatic products annual production is always held at more than 50,000,000 tons, becomes worthy of the name aquatic products production and consumptions big country。It is known that aquatic products (especially fish shellfish shell-fish) occupy an important position in eating patterns, its low fat, low in calories, high protein feature rational diet structure especially in indispensable key element, the deep favor by consumers in general。
Wherein, swimming crab is Jiangsu and Zhejiang Provinces one with main aquatic products, and passes it through that the salty Eriocheir sinensis being processed into such as to pickle also be traditional Speciality Foods。But before the preparation method of salty Eriocheir sinensis often after catching direct salting and without any process, after salting also without the direct exposed placement of any packaging until edible, the salty Eriocheir sinensis product that such preparation method obtains is extremely unhygienic, bacterial content is significantly high, can not preserve for a long time, usually now do now sell, local sales so that the aquatic products of original significantly high shelves lose due value, it is difficult to effectively open up market both domestic and external and have impact on the further development of the sector。
Freezing is the Aquatic product keeping method currently mainly taked, for instance in storage requirement less than-18 DEG C preservation, it is possible to reaching the shelf-life is 12 months or more of a specified duration。But there is the problem that following two is main in frozen fish: first, freezing can cause that aquatic products tissue matter structure worsens, such as muscular tissue structure change and juice loss, this is mainly due to cell dehydration, tissue suffers mechanical damage, protein molecule space structure is destroyed, and causes that muscular tissue loses again adsorbing and damming what embedding ability caused hydrone；Secondly, freezing also results in the deterioration of product special flavour, aquatic products contain substantial amounts of unsaturated fatty acid, unsaturated fatty acid oxidation Decomposition in processing and storage process results in " Kazakhstan is lost " abnormal flavour, this is the main cause that meat product produces abnormal flavour in frozen storage, including produced " overheated taste " in meat products semi-finished product reheating process, " overheated taste " is to describe the abnormal flavour quickly produced when prepared food reheats after storage, simultaneously containing more Ammonia material in aquatic products body, storage easily produces zest ammonia taste, have a strong impact on product special flavour。
Along with improving constantly and the increase day by day of Aquatic products consumption amount of people's living standard, its freshness is required also more and more high by people, do the preservation technique of Aquatic product well, for exciting the vigor of the tradition aquatic products processing techniques such as salty Eriocheir sinensis, and promote the development of whole fishery industry significant。
Summary of the invention
For the deficiency of tradition Aquatic product method of salting and processing, it is an object of the invention to provide the method for salting and processing of a kind of Novel freezing aquatic products adapting to permanent storage and transport needs and meat delicate flavour U.S.。
For achieving the above object, the processing method that the present invention adopts mainly comprises the following steps:
1) thaw and clean: freezing aquatic products being carried out low temperature defrosting, and adopts low temperature clean water；
2) water conservation taste removal: the aquatic products after thawing are put into enforcement water conservation taste removal process in special treatment fluid；
3) pasteurization: the aquatic products after water conservation taste removal are heated sterilization processing；
4) chilling: by the quick chilling in the water of 0 DEG C of the aquatic products after sterilization processing；
5) roguing: the carapace of aquatic products, internal organs etc. are removed to obtain meat；
6) pickle: the meat of aquatic products is immersed in special sauce and implements to pickle；
7) encapsulation freezing: the aquatic products pickled are packaged, and freezing, become final circulation product。
Preferably, during described step 1) is thawed and cleaned, it is thaw 1 day when 5-10 DEG C that low temperature thaws, and low temperature clear water temperature is 2-5 DEG C, and washing time is 15-20min；
Preferably, described step 2) in water conservation taste removal, special treatment fluid is obtained through the following steps: be placed in hermetic container by postfermented tea and yellow wine with the ratio mix and blend of mass ratio 1:1, heat to 90 DEG C of after fermentation 2 days, subsequently by tunning with 90 DEG C of hot-water soaks of 30 times of quality of original material by water soluble ingredient dissolution, to obtain the solution containing Folium Camelliae sinensis elite；Ion exchange membrane is adopted to be concentrated by natural sea-water, to obtain the brine concentration sea water concentrated solution at 12-15wt%, then by the Folium Camelliae sinensis elite solution prepared before and sea water concentrated solution 1:1 mixture by volume；Adding glycine and salt thereof so that calculating its content by glycine is 2-3wt%, the pH value regulating solution subsequently is 6-7, finally gives special treatment fluid；It is further preferred that described postfermented tea is the black brick in Hunan, described yellow wine is shao-hsing rice wine；
It is further preferred that described step 2) in water conservation taste removal, the process time is 18-20h, and temperature is 5-10 DEG C, the part by weight of aquatic products and special treatment fluid is 1:4-5；
Preferably, in described step 3) pasteurization, being be placed in by aquatic products in the aqueous solution containing 0.2-0.5wt% glutamic acid and 1-1.5wt% ethanol, under 85-90 DEG C of condition, heat time heating time is 5-10min；
Preferably, in described step 4) chilling, the time of described chilling is 3-5min
Preferably, during described step 6) is pickled, the main component of special sauce and part by weight thereof are that Shangri-la Gorge: Sal: Fructus Capsici: Glucose Liquid: white sugar: enriched soy sauce: pure water=5:5:0.5:5:2:20:50, the part by weight of special sauce and aquatic products is 1:1-1.5；Described salting period is 2-3 days；
Having the beneficial effect that of the inventive method
1) employing of thawing is thawed at low temperatures for 1 day, the hardening of fleshy fiber can be relaxed, and clean the clear water employing lower temperature and cleaned in advance, also make meat more fresh and tender, it is prevented effectively from the brittle further of fiber and hardening, provides guarantee for subsequent treatment。
2) water conservation taste removal processes the treatment fluid that have employed applicant's particular arrangement, and the Folium Camelliae sinensis elite that wherein postfermented tea and yellow wine fermentation refine obtain effectively can lose the various abnormal flavour such as taste in the fishy smell of place to go aquatic products, Kazakhstan, can suppress the growth of antibacterial to a certain extent simultaneously；And the interpolation of glycine and salt thereof can either effectively strengthen the water-retaining property of meat, it is prevented that the violent contraction that heating subsequently causes, and then improve dressing percentage, ensure that again enough taste and flavors；Containing substantial amounts of divalent metal ion in concentrated seawater, the effect of water-retaining property can either be played, meat can be softened again；Meanwhile, pre-preg process mixed solution is maintained at neutral or slightly biased acidity, it is also possible to improves water-retaining property, and improves taste and flavor。
3) the various antibacterials in aquatic products can be effectively killed in the effect of pasteurization。
4) embrittlement of the fleshy fiber that the effect of chilling can cause after effectively relaxing heating, thus ensure that the mouthfeel of product, also provides premise for smooth roguing subsequently simultaneously。
5) sauce pickling employing is that applicant obtains through a large amount of trial summaries repeatedly, impregnates fully through appropriateness, can obtain taste excellence, it is easy to the pickling water product of preservation。
Detailed description of the invention
Embodiment 1
The present embodiment have employed the swimming crab of freezing as aquatic products raw material, specifically have employed following steps:
1) thaw and clean: being undertaken freezing swimming crab thawing 1 day when 5 DEG C, adopt 2-5 DEG C of low temperature clean water 15-20min subsequently；
2) water conservation taste removal: the swimming crab after thawing is put into enforcement water conservation taste removal process in special treatment fluid；Concrete, it is that black for Hunan brick and shao-hsing rice wine are placed in hermetic container with the ratio mix and blend of mass ratio 1:1, heating to 90 DEG C of after fermentation 2 days, subsequently by tunning with 90 DEG C of hot-water soaks of 30 times of quality of original material by water soluble ingredient dissolution, to obtain the solution containing Folium Camelliae sinensis elite；Ion exchange membrane is adopted to be concentrated by natural sea-water, to obtain the brine concentration sea water concentrated solution at 12-15wt%, then by the Folium Camelliae sinensis elite solution prepared before and sea water concentrated solution 1:1 mixture by volume, add glycine and Glycine sodium that weight ratio is 1:1 so that calculating its content by glycine is 3wt%, the pH value regulating solution subsequently is 6, finally gives special treatment fluid；The process time is 18h, and temperature is 5 DEG C, and the part by weight of swimming crab and special treatment fluid is 1:4；
3) pasteurization: be placed in by swimming crab in the aqueous solution containing 0.2-0.5wt% glutamic acid and 1-1.5wt% ethanol, under 90 DEG C of conditions, heat time heating time is 8min；
4) chilling: by the quick chilling 5min in the water of 0 DEG C of the swimming crab after sterilization processing；
5) roguing: the carapace of swimming crab, internal organs etc. are removed to obtain crab meat；
6) pickle: crab meat is immersed in special sauce and implements to pickle；The main component of sauce and part by weight thereof are that Shangri-la Gorge: Sal: Fructus Capsici: Glucose Liquid: white sugar: enriched soy sauce: pure water=5:5:0.5:5:2:20:50, the part by weight of sauce and crab meat is 1:1, and salting period is 3 days；
7) encapsulation freezing: the swimming crab encapsulation that will pickle, and freezing, become final circulation product。
As a comparison, comparative example 1A-1F has been respectively adopted following fabrication process condition:
Comparative example 1A have employed room temperature clear water (25 DEG C) to carry out thawing and washing；
In comparative example 1B water conservation taste removal process mixed solution, Folium Camelliae sinensis elite solution is 0.2:1 with the volume ratio of sea water concentrated solution；
The temperature of comparative example 1C pasteurization is 70 DEG C, and heat time heating time is 3min；
Comparative example 1D does not adopt quenching after pasteurization；
In comparative example 1E, sauce is 1:2 with the part by weight of crab meat, and dip time is 1 day；
Embodiment 1 and the test result that contrast is example 1A-1E are listed in table 1。Wherein, in table 1, each test result illustrates as follows:
Stretch breaking strength refers to, adopts the draw speed of 20mm/min to be broken maximum load value (g) used crab meat after shelling；
Bacterial index refers to, the product after pickling, after room temperature (25 DEG C) places one week, records escherichia coli and staphylococcic quantity, if quantity is less than 10/g, then be qualified (+), more than 10/g, be then defective (-)；
Degree of peeling off refers to, can completely obtain the ratio (%) of chela meat when peeling off after Eriocheir sinensis chela is divested carapace；
Abnormal flavour and mouthfeel refer to, random selection 10 bit test personnel, make it respectively tested product be compared with embodiment 1 for benchmark, and what be worse than embodiment 1 is designated as defective (-), be otherwise qualified (+)；
Table 1
| Stretch breaking strength | Bacterial index | Degree of peeling off | Abnormal flavour | Mouthfeel | |
| 1 | 680 | + | 85 | + | + |
| 1A | 1020 | + | 72 | + | - |
| 1B | 750 | - | 82 | - | - 3 --> |
| 1C | 670 | - | 80 | + | + |
| 1D | 1150 | + | 70 | + | - |
| 1E | 710 | - | 83 | - | - |
Applicant states, the present invention illustrates detailed process equipment and the technological process of the present invention by above-described embodiment, but the invention is not limited in above-mentioned detailed process equipment and technological process, namely do not mean that the present invention has to rely on above-mentioned detailed process equipment and technological process could be implemented。The equivalence of each raw material of product of the present invention, it will be clearly understood that any improvement in the present invention, is replaced and the interpolation of auxiliary element, concrete way choice etc. by person of ordinary skill in the field, all falls within protection scope of the present invention and open scope。
Claims (5)
1. the method for salting and processing of a frozen fish, it is characterised in that mainly comprise the following steps:
1) thaw and clean: freezing aquatic products being carried out low temperature defrosting, and adopts low temperature clean water；
2) water conservation taste removal: the aquatic products after thawing are put into enforcement water conservation taste removal process in special treatment fluid；
3) pasteurization: the aquatic products after water conservation taste removal are heated sterilization processing；
4) chilling: by the quick chilling in the water of 0 DEG C of the aquatic products after sterilization processing；
5) roguing: the carapace of aquatic products, internal organs are removed to obtain meat；
6) pickle: the meat of aquatic products is immersed in special sauce and implements to pickle；
7) encapsulation freezing: the aquatic products pickled are packaged, and freezing, become final circulation product；
Described step 2) in water conservation taste removal, special treatment fluid is obtained through the following steps: be placed in hermetic container by postfermented tea and yellow wine with the ratio mix and blend of mass ratio 1:1, heat to 90 DEG C of after fermentation 2 days, subsequently by tunning with 90 DEG C of hot-water soaks of 30 times of quality of original material by water soluble ingredient dissolution, to obtain the solution containing Folium Camelliae sinensis elite；Ion exchange membrane is adopted to be concentrated by natural sea-water, to obtain the brine concentration sea water concentrated solution at 12-15wt%, then by the Folium Camelliae sinensis elite solution prepared before and sea water concentrated solution 1:1 mixture by volume；Adding glycine and salt thereof so that calculating its content by glycine is 2-3wt%, the pH value regulating solution subsequently is 6-7, finally gives special treatment fluid；Described postfermented tea is the black brick in Hunan, and described yellow wine is shao-hsing rice wine；
Described step 6) pickle, the main component of special sauce and part by weight thereof are, the part by weight of Shangri-la Gorge: Sal: Fructus Capsici: Glucose Liquid: white sugar: enriched soy sauce: pure water=5:5:0.5:5:2:20:50, special sauce and aquatic products is 1:1-1.5；Described salting period is 2-3 days。
2. processing method according to claim 1, it is characterised in that: described step 1) thaw and in cleaning, it is thaw 1 day when 5-10 DEG C that low temperature thaws, and low temperature clear water temperature is 2-5 DEG C, and washing time is 15-20min。
3. processing method according to claim 1, it is characterised in that: described step 2) in water conservation taste removal, the process time is 18-20h, and temperature is 5-10 DEG C, the part by weight of aquatic products and special treatment fluid is 1:4-5。
4. processing method according to claim 1, it is characterized in that: described step 3) in pasteurization, being be placed in by aquatic products in the aqueous solution containing 0.2-0.5wt% glutamic acid and 1-1.5wt% ethanol, under 85-90 DEG C of condition, heat time heating time is 5-10min。
5. processing method according to claim 1, it is characterised in that: described step 4) in chilling, the time of described chilling is 3-5min。
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