CN105707741A - Frozen minced fillet processing method - Google Patents
Frozen minced fillet processing method Download PDFInfo
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- CN105707741A CN105707741A CN201610063104.6A CN201610063104A CN105707741A CN 105707741 A CN105707741 A CN 105707741A CN 201610063104 A CN201610063104 A CN 201610063104A CN 105707741 A CN105707741 A CN 105707741A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a frozen minced fillet processing method. The processing flow is as follows: raw material acceptance: the raw material fish must be fresh and alive fish cultured in aquaculture farming fields of official quarantine institution recognized non-polluting waters and quarantine. During acquisition, supply certificates need to be acquired before an acceptance. During acceptance, the raw material fish need to conduct sampling inspection, acceptance is conducted according to the acceptance specification, color, sense, freshness and other projects, and dead fish and fish not in line with the specification are refused to be accept. The working procedure is a critical control point, fresh silver carps are used, the fish bodies are intact, the eye balls are clean, the corneas are bright, the gills are red, the fish scales are solidly attached to the fish bodies, the muscles are flexible, the bones and meat are tightly connected, and the freshness should be in line with a first class requirement. The frozen minced fillet is rich in nutrition, not easy to drop dregs, long in preservation time, etc.
Description
Technical field
The present invention relates to minced fish manufacture field, particularly relate to a kind of frozen minced fillets processing method.
Background technology
At present, raising along with people's living standard, people are more and more higher to the requirement of food, surimi product is to be pulverized by the flesh of fish, add raw material and be processed molding, so that it becomes have elastic gelinite, it is convenient for carrying because its surimi product has, the advantages such as taste is numerous and nutritious, and existing surimi product can carry out rational allocation, produce the goods of different taste, but existing surimi product is unreasonable because of its processing method, minced fish is not only made to occur the situation of slag after it has been manufactured, and lost substantial amounts of nutrition, reduce the edibility of minced fish, and cause the waste of resource.
Summary of the invention
In order to overcome the defect of above-mentioned prior art, it is an object of the invention to provide a kind of frozen minced fillets processing method.
The present invention takes techniques below scheme to realize: a kind of frozen minced fillets processing method, and its work flow is as follows:
(1) raw material is checked and accepted
Raw material fish must be the fresh and alive fish of the aquatic farm cultivation in the pollution-free waters through the accreditation of quarantine mechanism of official.The supply of material testimonial rear that need to obtain plant during purchase provides is checked and accepted.During examination, by raw material fish being sampled inspection and need to carry out an acceptance inspection according to the specification of purchase, color, sense organ, the project such as fresh and alive, dead fish and substandard rejection.This operation is CCP.
Adopting fresh Hypophthalmichthys molitrix, fish body is complete, and eyeball is clean, and cornea becomes clear, and the cheek takes on a red color, and fish scale is solid to be invested on fish body, and muscle high resilience, kindred compact siro spinning technology, freshness should meet one-level requirement.
(2) support temporarily
1, live fish qualified by inspection is put in time in the storage pond, holding pond being furnished with oxygen supplement facility and supports temporarily.The purpose supported temporarily is fish surface dirt, silt are cleaned up on the one hand；It is by oxygen supplement in short-term on the other hand, makes the dizzy fish in transportation recover, to ensure the fresh and alive of raw material fish.When supporting temporarily.Observe the cleaning situation of water temperature and water at any time and change water in time,.Freshness of raw material is more good, and the gelling ability of minced fish is more strong.
(3) blood-letting
Fish must assure that before slaughtering blood-letting it is fresh and alive.First blood-letting Chi Shui is piled, then puncture in fish gill portion with sharp knife, after cutting off the gill artery, fish is put into pond, and constantly stirring allows it not stop travelling flowing to end in order to fish blood, thus ensureing that the flesh of fish does not have the phenomenon that the flesh of fish caused because retaining blood in fish body reddens after section.
(4) low temperature acid discharge (dormancy)
One is make fish slowly reduce its temperature in frozen water and reach 0-1oC.Two is that slowly dormancy is dead under 0-1oC frozen water low temperature for fish.Three is fish is the food that a kind of bacteria containing amount is very big, on fish scale surface, the gill portion of fish, fish internal organs all keep a lot of antibacterials, in a cold or frozen state, antibacterial will not be entirely killed fish, being only at resting state, even some low temperature resistant antibacterial can also continue to breeding.Thus low temperature acid discharge (dormancy) can be good at suppressing the breeding of antibacterial.
(5) pretreatment
The pretreatment of raw material fish mainly includes cleaning, scales, decaptitates, goes internal organs and second time to clean；The cleaning of raw material fish is primarily to the mucus and antibacterial that remove the attachment of fish body surface, and antibacterial can be made to reduce 80%～90%；Dephosphorization is decaptitated general to have been manually done, and goes internal organs method of dissecting to have two kinds: one to be that the back of the body cuts (down cuing open along dorsal midline), and two is cut abdomen (cutting open from midline abdominal).Draw except whole internal organs and black film.Intraabdominal remaining internal organs, blood stains and black film is cleaned again with water.Raw material fish must be cleaned up by this operation, and fish meat protein can be carried out decomposed by the protease otherwise existed in internal organs or blood, and affects elasticity and the quality (i.e. second time cleaning) of minced fish.Cleaning and generally to repeat 2～3 times, the temperature of the water of cleaning should control below 10 DEG C, to prevent protein denaturation.
(6) cleaning and sterilizing
Through pretreated fillet (in fish bone, red meat), put in the 0-4oC frozen water disinfectant solution being filled with ozone, be again carried out soaking disinfection 1.5～3 minutes.It is then passed through tape transport flesh separator.
(7) meat is adopted
After Feedstock treating, enter flesh separator and adopt meat, will the flesh of fish and skin, osteodiastasis；Adopt in meat operation, pressure will be regulated.Pressure is too little, adopts meat yield low；Pressure is too little, and the bone and the skin that are mixed in the flesh of fish are more, affect the quality of product.Therefore, according to the practical situation produced, should suitably regulating, make the flesh of fish is mixed into less bone and skin as far as possible, meanwhile, will preventing meat temperature in operation from rising, in order to avoid affecting the quality of product；Just the rate of meat should control about 60%；Adopt meat operation directly affect the quality of product and obtain meat rate, should carefully operate.
It is generally adopted drum-type meat separator and adopts meat, fish body osteoderm is removed and the flesh of fish is separated.When adopting meat, oppressing the mesh eyes through flesh separator cylinder and enter drums inside, Nei Ci and fish skin are at cylinder surface, so that the flesh of fish separates with bony spur and fish skin.On flesh separator cylinder, the netted hole range of choice is at 35 millimeters, according to needs of production unrestricted choice.When adopting meat, secondary can be used to adopt meat technique, namely first the degree of being adjacent between cylinder and rubber strip is turned down (adjusting pine), with reduce black film, subcutaneous brown meat and little bony spur adopt into, obtain color and luster better, quality is higher and the less first time meat of impurity, then the degree of being adjacent between cylinder and rubber strip is tuned up (tightening) to gather the flesh of fish remaining in the some residual such as fishbone, skin, obtain second time meat.Secondary is adopted meat technique and is not only improved raising and adopt meat efficiency, is conducive to again improving flesh collecting rate.Meat and secondary meat should be collected respectively, and difference utilizes.The flesh of fish under having adopted should rinse to reduce and the contacting of air immediately, it is prevented that blood oxidation.Due to fresh-water fishes tissue rather tight, meat is relatively thick, in adopting meat process, adopts meat relatively difficult, is easily caused meat temperature rise, this be adopt meat process it should be noted that problem.
(8) rinsing
Rinsing is to produce the highly important operation of minced fish, its objective is the water miscible protein, odour component, lipid material and the micromolecular solable matter (such as mineral, vitamin and nitrogen substance) that remove in the flesh of fish, improve the content of water-insoluble or salting-in protein, to improve the quality of frozen minced fillets.Rinsing device is made up of washings grain and agitator, oppresses and sends into rinsing tank through conveyer belt, contacts with water under the stirring of agitator, reaches rinsing purpose.During rinsing, the general control flesh of fish is 1: 8 with the ratio of water, and water temperature is 8～10 DEG C, and the pH value of water is 6.6～6.8；After the flesh of fish and water are mixed in rinsing tank, answer low rate mixing 6～8min, stand 10min again, so that the flesh of fish fully precipitation, incline rinsing liquid, then add water in above ratio, stir, stand and decant, so repeat 4 times, last washings should add the Sal of 0.15%, so that myosin convergence, it is easy to dehydration.
(9) fine straining, classification and dehydration
With filter essence machine, the impurity such as the fish skin in small, broken bits in minced fish, broken bone are removed.Filter mesh diameter used by red meat Fish is 1.5 millimeters, and white meat Fish mesh diameter is 0.5--0.8 millimeter.Fine straining classification process often on the rocks in ice bank, must make flesh of fish temperature be maintained at less than 10 degree Celsius, in case fish meat protein degeneration.Fine straining refers to the operation being likely to the impurity such as the fish skin of remaining, fish spicule and broken bone in the strainer elimination flesh of fish.
Classification is usually according to yellowish pink different, and the flesh of fish after fine straining is divided into some grades, and fine straining and classification simultaneously complete in strainer.It should be noted that reduce body temperature (on the rocks in ice grain, to make the temperature of the flesh of fish be maintained at less than 10 DEG C) during fine straining.
Oppress water content after rinsing more, it is necessary to carry out dehydration.Temperature is more high, more easy dehydration, and dewatering speed is more fast, but protein changeableness.From actual production technique consider, temperature Celsius about 10 degree more satisfactory.PH value is that 56 macrura reevesii extreme emaciation aqueouss are best, but in this pH range, minced fish gel Forming ability is worst, should not adopt.Rule of thumb, white meat Fish are at PH6.9--7.3, and greasiness red meat Fish are better at PH6.7 dehydrating effect.Flesh of fish water content after dehydration should control at about 80%-82%.
(10) blender stirring (cooling mixing)
Frozen minced fillets manufacturing technology it is crucial that the flesh of fish is mixed or during blend cutting, protein freeze denaturalization preventing agent will be added.If being not added with degeneration preventing agent minced fish to preserve at minus 20 degrees, protein generation freeze denaturation becomes spongy, cannot become the raw material of surimi product.
Cooling mixing refers to the flesh of fish after fine straining dehydration is cooled to about 0 DEG C in cooling mixing machine, adds antifreeze so as to the operation of mix homogeneously.Cooling mixing machine is a kind of with can with the blender of the chuck of frozen water.Antifreeze generally by white sugar, sorbitol etc. forms.The effect of sorbitol is affine moisture, it is prevented that minced fish moisture in freezing process precipitates out；Prevent fish meat protein freezing, degeneration in frozen storage, its mechanism of action is for improving flesh of fish pH value, and chelating can cause the metal ions such as calcium, the magnesium that fish meat protein network structure destroys, increases the ionic strength of the flesh of fish and dissociating of promotion actomyosin.Cooling mixing is as used cutmixer, and incorporation time is substantially shorter, and mixed effect can be better.
(11) filling and packing
Filling and packaging machine sent into by the cooled mixed flesh of fish, is filled in Dyeing polyethylene plastic bag (being easy to identify broken bag) through double auger propelling movement and carries out quantitative package, and every bag enters 10kg, and seals.The air in bag should be got rid of during packaging as far as possible, in case oxidation.
(12) freeze
Frozen minced fillets should freeze as far as possible within the shortest time.If use plate freezer, freezing temperature is subzero less than 35 degree, and the time is 4 hours, and just minced fish central temperature reaches-18 DEG C.The product temperature of frozen minced fillets is more low, is more conducive to long term storage, so the refrigerated storage temperature of frozen minced fillets below minus 20 degrees, and to require that temperature of ice house is stable.
(13) outer package
The product freezed should carry out rapidly outer package.The title of minced fish, grade, date of manufacture, weight, lot number need to be indicated in packing crates surface.
(14) metal detection (CCP2)
Product after packaging can verify whether to reach the control requirement to metal fragment by metal detector.The diameter of irony fragment is less than 1.5mm；The diameter of non iron metal fragment is less than 2.5mm.To not by the product of metal detector, isolation is individually deposited in substandard products container, waits process to be assessed.In use, verification frequency verified every 2 hours, to guarantee its effectiveness.
(15) finished product cold preservation
The pile of product must be stacked in order according to date of manufacture and product type.Require during storage that product partition wall is liftoff.Cold store temperature controls below-20 DEG C.Frozen storage should be avoided temperature fluctuation as far as possible, to reduce concentration effect and to prevent ice crystal from growing up.
The method have the advantages that in sum the present invention have nutritious, not easily fall the advantage such as slag and holding time length, described minced fish is when filling and packing, remove the air in packaging bag thoroughly, it is made to remain vacuum state, such that it is able to preserve minced fish for a long time, prevent minced fish from situation about rotting occurring in preservation process, it is simple to the transport of people and long-time preservation, reduce entreprise cost.
Detailed description of the invention
Embodiment 1
Raw material is checked and accepted
Raw material fish must be the fresh and alive fish of the aquatic farm cultivation in the pollution-free waters through the accreditation of quarantine mechanism of official.The supply of material testimonial rear that need to obtain plant during purchase provides is checked and accepted.During examination, by raw material fish being sampled inspection and need to carry out an acceptance inspection according to the specification of purchase, color, sense organ, the project such as fresh and alive, dead fish and substandard rejection.This operation is CCP；
Adopting fresh Hypophthalmichthys molitrix, fish body is complete, and eyeball is clean, and cornea becomes clear, and the cheek takes on a red color, and fish scale is solid to be invested on fish body, and muscle high resilience, kindred compact siro spinning technology, freshness should meet one-level requirement.
(2) support temporarily
2, live fish qualified by inspection is put in time in the storage pond, holding pond being furnished with oxygen supplement facility and supports temporarily.The purpose supported temporarily is fish surface dirt, silt are cleaned up on the one hand；It is by oxygen supplement in short-term on the other hand, makes the dizzy fish in transportation recover, to ensure the fresh and alive of raw material fish.When supporting temporarily.Observe the cleaning situation of water temperature and water at any time and change water in time,.Freshness of raw material is more good, and the gelling ability of minced fish is more strong.
(3) blood-letting
Fish must assure that before slaughtering blood-letting it is fresh and alive.First blood-letting Chi Shui is piled, then puncture in fish gill portion with sharp knife, after cutting off the gill artery, fish is put into pond, and constantly stirring allows it not stop travelling flowing to end in order to fish blood, thus ensureing that the flesh of fish does not have the phenomenon that the flesh of fish caused because retaining blood in fish body reddens after section.
(4) low temperature acid discharge (dormancy)
One is make fish slowly reduce its temperature in frozen water and reach 0-1oC.Two is that slowly dormancy is dead under 0-1oC frozen water low temperature for fish.Three is fish is the food that a kind of bacteria containing amount is very big, on fish scale surface, the gill portion of fish, fish internal organs all keep a lot of antibacterials, in a cold or frozen state, antibacterial will not be entirely killed fish, being only at resting state, even some low temperature resistant antibacterial can also continue to breeding.Thus low temperature acid discharge (dormancy) can be good at suppressing the breeding of antibacterial.
(5) pretreatment
The pretreatment of raw material fish mainly includes cleaning, scales, decaptitates, goes internal organs and second time to clean；The cleaning of raw material fish is primarily to the mucus and antibacterial that remove the attachment of fish body surface, and antibacterial can be made to reduce 80%～90%；Dephosphorization is decaptitated general to have been manually done, and goes internal organs method of dissecting to have two kinds: one to be that the back of the body cuts (down cuing open along dorsal midline), and two is cut abdomen (cutting open from midline abdominal).Draw except whole internal organs and black film.Intraabdominal remaining internal organs, blood stains and black film is cleaned again with water.Raw material fish must be cleaned up by this operation, and fish meat protein can be carried out decomposed by the protease otherwise existed in internal organs or blood, and affects elasticity and the quality (i.e. second time cleaning) of minced fish.Cleaning and generally to repeat 2～3 times, the temperature of the water of cleaning should control below 10 DEG C, to prevent protein denaturation.
(6) cleaning and sterilizing
Through pretreated fillet (in fish bone, red meat), put in the 0-4oC frozen water disinfectant solution being filled with ozone, be again carried out soaking disinfection 1.5～3 minutes.It is then passed through tape transport flesh separator.
(7) meat is adopted
After Feedstock treating, enter flesh separator and adopt meat, will the flesh of fish and skin, osteodiastasis；Adopt in meat operation, pressure will be regulated.Pressure is too little, adopts meat yield low；Pressure is too little, and the bone and the skin that are mixed in the flesh of fish are more, affect the quality of product.Therefore, according to the practical situation produced, should suitably regulating, make the flesh of fish is mixed into less bone and skin as far as possible, meanwhile, will preventing meat temperature in operation from rising, in order to avoid affecting the quality of product；Just the rate of meat should control about 60%；Adopt meat operation directly affect the quality of product and obtain meat rate, should carefully operate.
It is generally adopted drum-type meat separator and adopts meat, fish body osteoderm is removed and the flesh of fish is separated.When adopting meat, oppressing the mesh eyes through flesh separator cylinder and enter drums inside, Nei Ci and fish skin are at cylinder surface, so that the flesh of fish separates with bony spur and fish skin.On flesh separator cylinder, the netted hole range of choice is at 35 millimeters, according to needs of production unrestricted choice.When adopting meat, secondary can be used to adopt meat technique, namely first the degree of being adjacent between cylinder and rubber strip is turned down (adjusting pine), with reduce black film, subcutaneous brown meat and little bony spur adopt into, obtain color and luster better, quality is higher and the less first time meat of impurity, then the degree of being adjacent between cylinder and rubber strip is tuned up (tightening) to gather the flesh of fish remaining in the some residual such as fishbone, skin, obtain second time meat.Secondary is adopted meat technique and is not only improved raising and adopt meat efficiency, is conducive to again improving flesh collecting rate.Meat and secondary meat should be collected respectively, and difference utilizes.The flesh of fish under having adopted should rinse to reduce and the contacting of air immediately, it is prevented that blood oxidation.Due to fresh-water fishes tissue rather tight, meat is relatively thick, in adopting meat process, adopts meat relatively difficult, is easily caused meat temperature rise, this be adopt meat process it should be noted that problem.
(8) rinsing
Rinsing is to produce the highly important operation of minced fish, its objective is the water miscible protein, odour component, lipid material and the micromolecular solable matter (such as mineral, vitamin and nitrogen substance) that remove in the flesh of fish, improve the content of water-insoluble or salting-in protein, to improve the quality of frozen minced fillets.Rinsing device is made up of washings grain and agitator, oppresses and sends into rinsing tank through conveyer belt, contacts with water under the stirring of agitator, reaches rinsing purpose.During rinsing, the general control flesh of fish is 1: 8 with the ratio of water, and water temperature is 8～10 DEG C, and the pH value of water is 6.6～6.8；After the flesh of fish and water are mixed in rinsing tank, answer low rate mixing 6～8min, stand 10min again, so that the flesh of fish fully precipitation, incline rinsing liquid, then add water in above ratio, stir, stand and decant, so repeat 4 times, last washings should add the Sal of 0.15%, so that myosin convergence, it is easy to dehydration.
(9) fine straining, classification and dehydration
With filter essence machine, the impurity such as the fish skin in small, broken bits in minced fish, broken bone are removed.Filter mesh diameter used by red meat Fish is 1.5 millimeters, and white meat Fish mesh diameter is 0.5--0.8 millimeter.Fine straining classification process often on the rocks in ice bank, must make flesh of fish temperature be maintained at less than 10 degree Celsius, in case fish meat protein degeneration.Fine straining refers to the operation being likely to the impurity such as the fish skin of remaining, fish spicule and broken bone in the strainer elimination flesh of fish.
Classification is usually according to yellowish pink different, and the flesh of fish after fine straining is divided into some grades, and fine straining and classification simultaneously complete in strainer.It should be noted that reduce body temperature (on the rocks in ice grain, to make the temperature of the flesh of fish be maintained at less than 10 DEG C) during fine straining；
Oppress water content after rinsing more, it is necessary to carry out dehydration.Temperature is more high, more easy dehydration, and dewatering speed is more fast, but protein changeableness.From actual production technique consider, temperature Celsius about 10 degree more satisfactory.PH value is that 56 macrura reevesii extreme emaciation aqueouss are best, but in this pH range, minced fish gel Forming ability is worst, should not adopt.Rule of thumb, white meat Fish are at PH6.9--7.3, and greasiness red meat Fish are better at PH6.7 dehydrating effect.Flesh of fish water content after dehydration should control at about 80%-82%.
(10) blender stirring (cooling mixing)
Frozen minced fillets manufacturing technology it is crucial that the flesh of fish is mixed or during blend cutting, protein freeze denaturalization preventing agent will be added.If being not added with degeneration preventing agent minced fish to preserve at minus 20 degrees, protein generation freeze denaturation becomes spongy, cannot become the raw material of surimi product.
Cooling mixing refers to the flesh of fish after fine straining dehydration is cooled to about 0 DEG C in cooling mixing machine, adds antifreeze so as to the operation of mix homogeneously.Cooling mixing machine is a kind of with can with the blender of the chuck of frozen water.Antifreeze generally by white sugar, sorbitol etc. forms.The effect of sorbitol is affine moisture, it is prevented that minced fish moisture in freezing process precipitates out；Prevent fish meat protein freezing, degeneration in frozen storage, its mechanism of action is for improving flesh of fish pH value, and chelating can cause the metal ions such as calcium, the magnesium that fish meat protein network structure destroys, increases the ionic strength of the flesh of fish and dissociating of promotion actomyosin.Cooling mixing is as used cutmixer, and incorporation time is substantially shorter, and mixed effect can be better.
(11) filling and packing
Filling and packaging machine sent into by the cooled mixed flesh of fish, is filled in Dyeing polyethylene plastic bag (being easy to identify broken bag) through double auger propelling movement and carries out quantitative package, and every bag enters 10kg, and seals.The air in bag should be got rid of during packaging as far as possible, in case oxidation.
(12) freeze
Frozen minced fillets should freeze as far as possible within the shortest time.If use plate freezer, freezing temperature is subzero less than 35 degree, and the time is 4 hours, and just minced fish central temperature reaches-18 DEG C.The product temperature of frozen minced fillets is more low, is more conducive to long term storage, so the refrigerated storage temperature of frozen minced fillets below minus 20 degrees, and to require that temperature of ice house is stable.
(13) outer package
The product freezed should carry out rapidly outer package.The title of minced fish, grade, date of manufacture, weight, lot number need to be indicated in packing crates surface.
(14) metal detection (CCP2)
Product after packaging can verify whether to reach the control requirement to metal fragment by metal detector.The diameter of irony fragment is less than 1.5mm；The diameter of non iron metal fragment is less than 2.5mm.To not by the product of metal detector, isolation is individually deposited in substandard products container, waits process to be assessed.In use, verification frequency verified every 2 hours, to guarantee its effectiveness.
(15) finished product cold preservation
The pile of product must be stacked in order according to date of manufacture and product type.Require during storage that product partition wall is liftoff.Cold store temperature controls below-20 DEG C.Frozen storage should be avoided temperature fluctuation as far as possible, to reduce concentration effect and to prevent ice crystal from growing up.
Described minced fish, when filling and packing, removes the air in packaging bag so that it is remain vacuum state thoroughly, such that it is able to preserve minced fish for a long time, prevent minced fish from situation about rotting occurring in preservation process, it is simple to the transport of people and long-time preservation, reduce entreprise cost.
The above is embodiments of the invention, therefore all equivalences done according to the structure described in the present patent application scope, feature and principle change or modify, and are all included within the scope of present patent application.
Claims (1)
1. a frozen minced fillets processing method, it is characterised in that its work flow is as follows:
(1) raw material is checked and accepted
Raw material fish must be the fresh and alive fish of the aquatic farm cultivation in the pollution-free waters through the accreditation of quarantine mechanism of official；
The supply of material testimonial rear that need to obtain plant during purchase provides is checked and accepted；
During examination, by raw material fish being sampled inspection and need to carry out an acceptance inspection according to the specification of purchase, color, sense organ, the project such as fresh and alive, dead fish and substandard rejection；
This operation is CCP；
Adopting fresh Hypophthalmichthys molitrix, fish body is complete, and eyeball is clean, and cornea becomes clear, and the cheek takes on a red color, and fish scale is solid to be invested on fish body, and muscle high resilience, kindred compact siro spinning technology, freshness should meet one-level requirement；
(2) support temporarily
Live fish qualified by inspection is put in time in the storage pond, holding pond being furnished with oxygen supplement facility and supports temporarily；
The purpose supported temporarily is fish surface dirt, silt are cleaned up on the one hand；It is by oxygen supplement in short-term on the other hand, makes the dizzy fish in transportation recover, to ensure the fresh and alive of raw material fish；
When supporting temporarily；
Observe the cleaning situation of water temperature and water at any time and change water in time；
Freshness of raw material is more good, and the gelling ability of minced fish is more strong；
(3) blood-letting
Fish must assure that before slaughtering blood-letting it is fresh and alive；
First blood-letting Chi Shui is piled, then puncture in fish gill portion with sharp knife, after cutting off the gill artery, fish is put into pond, and constantly stirring allows it not stop travelling flowing to end in order to fish blood, thus ensureing that the flesh of fish does not have the phenomenon that the flesh of fish caused because retaining blood in fish body reddens after section；
(4) low temperature acid discharge (dormancy)
One is make fish slowly reduce its temperature in frozen water and reach 0-1oC；
Two is that slowly dormancy is dead under 0-1oC frozen water low temperature for fish；
Three is fish is the food that a kind of bacteria containing amount is very big, on fish scale surface, the gill portion of fish, fish internal organs all keep a lot of antibacterials, in a cold or frozen state, antibacterial will not be entirely killed fish, being only at resting state, even some low temperature resistant antibacterial can also continue to breeding；
Thus low temperature acid discharge (dormancy) can be good at suppressing the breeding of antibacterial；
(5) pretreatment
The pretreatment of raw material fish mainly includes cleaning, scales, decaptitates, goes internal organs and second time to clean；The cleaning of raw material fish is primarily to the mucus and antibacterial that remove the attachment of fish body surface, and antibacterial can be made to reduce 80%～90%；Dephosphorization is decaptitated general to have been manually done, and goes internal organs method of dissecting to have two kinds: one to be that the back of the body cuts (down cuing open along dorsal midline), and two is cut abdomen (cutting open from midline abdominal)；
Draw except whole internal organs and black film；
Intraabdominal remaining internal organs, blood stains and black film is cleaned again with water；
Raw material fish must be cleaned up by this operation, and fish meat protein can be carried out decomposed by the protease otherwise existed in internal organs or blood, and affects elasticity and the quality (i.e. second time cleaning) of minced fish；
Cleaning and generally to repeat 2～3 times, the temperature of the water of cleaning should control below 10 DEG C, to prevent protein denaturation；
(6) cleaning and sterilizing
Through pretreated fillet (in fish bone, red meat), put in the 0-4oC frozen water disinfectant solution being filled with ozone, be again carried out soaking disinfection 1.5～3 minutes；
It is then passed through tape transport flesh separator；
(7) meat is adopted
After Feedstock treating, enter flesh separator and adopt meat, will the flesh of fish and skin, osteodiastasis；Adopt in meat operation, pressure will be regulated；
Pressure is too little, adopts meat yield low；Pressure is too little, and the bone and the skin that are mixed in the flesh of fish are more, affect the quality of product；
Therefore, according to the practical situation produced, should suitably regulating, make the flesh of fish is mixed into less bone and skin as far as possible, meanwhile, will preventing meat temperature in operation from rising, in order to avoid affecting the quality of product；Just the rate of meat should control about 60%；Adopt meat operation directly affect the quality of product and obtain meat rate, should carefully operate；
It is generally adopted drum-type meat separator and adopts meat, fish body osteoderm is removed and the flesh of fish is separated；
When adopting meat, oppressing the mesh eyes through flesh separator cylinder and enter drums inside, Nei Ci and fish skin are at cylinder surface, so that the flesh of fish separates with bony spur and fish skin；
On flesh separator cylinder, the netted hole range of choice is at 35 millimeters, according to needs of production unrestricted choice；
When adopting meat, secondary can be used to adopt meat technique, namely first the degree of being adjacent between cylinder and rubber strip is turned down (adjusting pine), with reduce black film, subcutaneous brown meat and little bony spur adopt into, obtain color and luster better, quality is higher and the less first time meat of impurity, then the degree of being adjacent between cylinder and rubber strip is tuned up (tightening) to gather the flesh of fish remaining in the some residual such as fishbone, skin, obtain second time meat；
Secondary is adopted meat technique and is not only improved raising and adopt meat efficiency, is conducive to again improving flesh collecting rate；
Meat and secondary meat should be collected respectively, and difference utilizes；
The flesh of fish under having adopted should rinse to reduce and the contacting of air immediately, it is prevented that blood oxidation；
Due to fresh-water fishes tissue rather tight, meat is relatively thick, in adopting meat process, adopts meat relatively difficult, is easily caused meat temperature rise, this be adopt meat process it should be noted that problem；
(8) rinsing
Rinsing is to produce the highly important operation of minced fish, its objective is the water miscible protein, odour component, lipid material and the micromolecular solable matter (such as mineral, vitamin and nitrogen substance) that remove in the flesh of fish, improve the content of water-insoluble or salting-in protein, to improve the quality of frozen minced fillets；
Rinsing device is made up of washings grain and agitator, oppresses and sends into rinsing tank through conveyer belt, contacts with water under the stirring of agitator, reaches rinsing purpose；
During rinsing, the general control flesh of fish is 1: 8 with the ratio of water, and water temperature is 8～10 DEG C, and the pH value of water is 6.6～6.8；After the flesh of fish and water are mixed in rinsing tank, answer low rate mixing 6～8min, stand 10min again, so that the flesh of fish fully precipitation, incline rinsing liquid, then add water in above ratio, stir, stand and decant, so repeat 4 times, last washings should add the Sal of 0.15%, so that myosin convergence, it is easy to dehydration；
(9) fine straining, classification and dehydration
With filter essence machine, the impurity such as the fish skin in small, broken bits in minced fish, broken bone are removed；
Filter mesh diameter used by red meat Fish is 1.5 millimeters, and white meat Fish mesh diameter is 0.5--0.8 millimeter；
Fine straining classification process often on the rocks in ice bank, must make flesh of fish temperature be maintained at less than 10 degree Celsius, in case fish meat protein degeneration；
Fine straining refers to the operation being likely to the impurity such as the fish skin of remaining, fish spicule and broken bone in the strainer elimination flesh of fish；
Classification is usually according to yellowish pink different, and the flesh of fish after fine straining is divided into some grades, and fine straining and classification simultaneously complete in strainer；
It should be noted that reduce body temperature (on the rocks in ice grain, to make the temperature of the flesh of fish be maintained at less than 10 DEG C) during fine straining；
Oppress water content after rinsing more, it is necessary to carry out dehydration；
Temperature is more high, more easy dehydration, and dewatering speed is more fast, but protein changeableness；
From actual production technique consider, temperature Celsius about 10 degree more satisfactory；
PH value is that 56 macrura reevesii extreme emaciation aqueouss are best, but in this pH range, minced fish gel Forming ability is worst, should not adopt；
Rule of thumb, white meat Fish are at PH6.9--7.3, and greasiness red meat Fish are better at PH6.7 dehydrating effect；
Flesh of fish water content after dehydration should control at about 80%-82%；
(10) blender stirring (cooling mixing)
Frozen minced fillets manufacturing technology it is crucial that the flesh of fish is mixed or during blend cutting, protein freeze denaturalization preventing agent will be added；
If being not added with degeneration preventing agent minced fish to preserve at minus 20 degrees, protein generation freeze denaturation becomes spongy, cannot become the raw material of surimi product；
Cooling mixing refers to the flesh of fish after fine straining dehydration is cooled to about 0 DEG C in cooling mixing machine, adds antifreeze so as to the operation of mix homogeneously；
Cooling mixing machine is a kind of with can with the blender of the chuck of frozen water；
Antifreeze generally by white sugar, sorbitol etc. forms；
The effect of sorbitol is affine moisture, it is prevented that minced fish moisture in freezing process precipitates out；Prevent fish meat protein freezing, degeneration in frozen storage, its mechanism of action is for improving flesh of fish pH value, and chelating can cause the metal ions such as calcium, the magnesium that fish meat protein network structure destroys, increases the ionic strength of the flesh of fish and dissociating of promotion actomyosin；
Cooling mixing is as used cutmixer, and incorporation time is substantially shorter, and mixed effect can be better；
(11) filling and packing
Filling and packaging machine sent into by the cooled mixed flesh of fish, is filled in Dyeing polyethylene plastic bag (being easy to identify broken bag) through double auger propelling movement and carries out quantitative package, and every bag enters 10kg, and seals；
The air in bag should be got rid of during packaging as far as possible, in case oxidation；
(12) freeze
Frozen minced fillets should freeze as far as possible within the shortest time；
If use plate freezer, freezing temperature is subzero less than 35 degree, and the time is 4 hours, and just minced fish central temperature reaches-18 DEG C；
The product temperature of frozen minced fillets is more low, is more conducive to long term storage, so the refrigerated storage temperature of frozen minced fillets below minus 20 degrees, and to require that temperature of ice house is stable；
(13) outer package
The product freezed should carry out rapidly outer package；
The title of minced fish, grade, date of manufacture, weight, lot number need to be indicated in packing crates surface；
(14) metal detection (CCP2)
Product after packaging can verify whether to reach the control requirement to metal fragment by metal detector；
The diameter of irony fragment is less than 1.5mm；The diameter of non iron metal fragment is less than 2.5mm；
To not by the product of metal detector, isolation is individually deposited in substandard products container, waits process to be assessed；
In use, verification frequency verified every 2 hours, to guarantee its effectiveness；
(15) finished product cold preservation
The pile of product must be stacked in order according to date of manufacture and product type；
Require during storage that product partition wall is liftoff；
Cold store temperature controls below-20 DEG C；
Frozen storage should be avoided temperature fluctuation as far as possible, to reduce concentration effect and to prevent ice crystal from growing up.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509332A (en) * | 2016-12-21 | 2017-03-22 | 江苏大学 | Preparation method for silver carp meat protein soft gel |
| CN106721931A (en) * | 2016-11-24 | 2017-05-31 | 山东美佳集团有限公司 | A kind of processing method for freezing many treasured fishes of segmentation |
| CN107509988A (en) * | 2017-09-21 | 2017-12-26 | 深圳联合水产发展有限公司 | A kind of method of fresh-water fishes deodorization |
| CN113331361A (en) * | 2021-06-18 | 2021-09-03 | 中港（福建）水产食品有限公司 | Minced fillet freezing storage method |
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|---|---|---|---|---|
| CN101032337A (en) * | 2007-02-07 | 2007-09-12 | 益阳益华水产品有限公司 | Channel catfish ictalurus punctatus deepfreezed fillets and processing technique |
| CN101695394A (en) * | 2009-10-23 | 2010-04-21 | 中国水产科学研究院渔业机械仪器研究所 | Method for processing fatty red fish surimi |
| CN103251076A (en) * | 2013-04-17 | 2013-08-21 | 河南科技大学 | Process for preparing cyprinus carpio raw fish ball product |
-
2016
- 2016-01-30 CN CN201610063104.6A patent/CN105707741A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101032337A (en) * | 2007-02-07 | 2007-09-12 | 益阳益华水产品有限公司 | Channel catfish ictalurus punctatus deepfreezed fillets and processing technique |
| CN101695394A (en) * | 2009-10-23 | 2010-04-21 | 中国水产科学研究院渔业机械仪器研究所 | Method for processing fatty red fish surimi |
| CN103251076A (en) * | 2013-04-17 | 2013-08-21 | 河南科技大学 | Process for preparing cyprinus carpio raw fish ball product |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106721931A (en) * | 2016-11-24 | 2017-05-31 | 山东美佳集团有限公司 | A kind of processing method for freezing many treasured fishes of segmentation |
| CN106721931B (en) * | 2016-11-24 | 2020-10-09 | 山东美佳集团有限公司 | Processing method for freezing and dividing turbot |
| CN106509332A (en) * | 2016-12-21 | 2017-03-22 | 江苏大学 | Preparation method for silver carp meat protein soft gel |
| CN106509332B (en) * | 2016-12-21 | 2019-12-03 | 江苏大学 | A kind of preparation method of the soft gel of sillver carp proteins |
| CN107509988A (en) * | 2017-09-21 | 2017-12-26 | 深圳联合水产发展有限公司 | A kind of method of fresh-water fishes deodorization |
| CN113331361A (en) * | 2021-06-18 | 2021-09-03 | 中港（福建）水产食品有限公司 | Minced fillet freezing storage method |
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