CN105995650A - Processing method of dried skipjack floss - Google Patents
Processing method of dried skipjack floss Download PDFInfo
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- CN105995650A CN105995650A CN201610391622.0A CN201610391622A CN105995650A CN 105995650 A CN105995650 A CN 105995650A CN 201610391622 A CN201610391622 A CN 201610391622A CN 105995650 A CN105995650 A CN 105995650A
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- skipjack
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- fish floss
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- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 241000269819 Katsuwonus pelamis Species 0.000 description 2
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- UYPYRKYUKCHHIB-UHFFFAOYSA-N trimethylamine N-oxide Chemical compound C[N+](C)(C)[O-] UYPYRKYUKCHHIB-UHFFFAOYSA-N 0.000 description 2
- ORHBXUUXSCNDEV-UHFFFAOYSA-N umbelliferone Chemical compound C1=CC(=O)OC2=CC(O)=CC=C21 ORHBXUUXSCNDEV-UHFFFAOYSA-N 0.000 description 2
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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 invention discloses a processing method of dried skipjack floss. The processing method comprises the following steps of: (1) selecting cryopreserved skipjack meat pastes, unfreezing the cryopreserved skipjack meat pastes until surfaces of the cryopreserved skipjack meat pastes are softened, and placing the unfrozen skipjack meat pastes in deodorization and deacidification materials for deodorization and deacidification treatment; (2) carrying out dehydration treatment on the skipjack meat pastes subjected to the deodorization and deacidification treatment, after dehydration, drying the skipjack meat pastes until the mass percentage of water in skipjack meat is 35%-45%, then stirring and treating the skipjack meat pastes to obtain fluffy or flocculent floss; and (4) frying the fluffy or flocculent skipjack floss until the mass percentage of water in the skipjack floss is 25%-35%, then adding condiments, raising temperature to 180-200 degrees, repeatedly frying until the mass percentage of water in the skipjack floss is 12%-15%, and cooling and packaging the skipjack floss to obtain the dried skipjack floss. According to the processing method, skipjack minced meat produced in a skipjack can processing course can be fully utilized, the skipjack is deeply processed and utilized, the economic value of the skipjack is increased, and convenient, nutritional and delicious fish foods can be provided for people.
Description
Technical field
The invention belongs to technical field of aquatic product processing, the processing method being specifically related to a kind of Skipjack dried fish floss.
Background technology
In recent years, along with the exploitation of South Sea fishery resources, the amount of fishing of Fish was increasing, and the Fish that fishery output is bigger have Skipjack.Skipjack (Katsuwonus pelamis) it is commonly called as bomb fish, belong to perch shape catalogue, tuna suborder, Thunnidae, frigate mackerel subfamily, oceanic bonito belong to, and are one of the most important target fingerlings of Tuna Fisheries, are also the fished species of ghosting fishing, drift net, primary growth is in temperate zone and Tropical Ocean Area, seasonable migration.Height 40-70 centimetre, health is fusiform, flat-sided, carries on the back grey black, white belly, and the dense cyan ordinate having 4-10 bar not etc., sharp-tongued, and major part is without squama.
Skipjack is the tuna of a class lower value, and its red flesh of fish is more, and fishy smell is heavier and meat is sourer, and institute is poor due to eating mouth feel, thus cheap.Along with the exploitation of South Sea fishery resources, Skipjack amount of fishing is big and stable yield, so being badly in need of carrying out the diversification processing of Skipjack, improves its value.Although Skipjack eating mouth feel is poor, but its Analysis of Nutritive Composition shows, in Skipjack common meat moisture be 71.8%, protein content be 23.7%, fat content be 0.84%, and in dark-coloured meat moisture be 69.2%, protein content is 22.7%, fat content is 0.84%, so Skipjack is the edible fishes of a kind of high protein and low fat, nutritive value is higher.
Skipjack is mainly used in can processing or dry products processing at present, but in Skipjack is used for can processing or the dry products course of processing, can produce substantial amounts of Skipjack leftover bits and pieces Skipjack meat broken, current most of processing modes are for directly to abandon, the most not only pollute the environment, also can cause the wasting of resources.
To this end, for the meat feature of Skipjack, be badly in need of the diversification processing of exploitation Skipjack, to improve its value, the present invention intends the processing method developing Skipjack dried fish floss, such that it is able to provide convenience, nutrition, delicious fish food for masses.
Summary of the invention
The processing method that it is an object of the invention to provide a kind of Skipjack dried fish floss, the Skipjack meat that this processing method produces during making full use of Skipjack can processing is broken, Skipjack is carried out deep processing and utilization, increases its economic worth, it is also possible to provide convenience, nutrition, delicious fish food for masses.
The above-mentioned purpose of the present invention is achieved through the following technical solutions: the processing method of a kind of Skipjack dried fish floss, comprises the following steps:
(1) choosing the Skipjack meat paste of freezen protective, when thawing to surface appearance softening, be placed in deodorization, deacidification material and carry out deodorization, deacidification process, wherein deodorization, deacidification material is mainly made up of Folium Perillae extracting solution, sodium bicarbonate, Herba Coriandri and water；
(2) the Skipjack meat paste after deodorization, deacidification being processed carries out processed, and carrying out drying and processing after dehydration to the weight/mass percentage composition of water in the flesh of fish is 35 ~ 45%, and the most agitated process obtains velvet-like or cotton-shaped fish floss；
(4) velvet-like or cotton-shaped fish floss is carried out parch, to fish floss, the weight/mass percentage composition of water is 25 ~ 35%, adding flavouring agent, being warming up to 180 ~ 200 DEG C of weight/mass percentage composition of water that repeatedly stir-fry to fish floss is 12 ~ 15%, more cooled, packaging i.e. prepare Skipjack dried fish floss.
In the processing method of above-mentioned Skipjack dried fish floss:
The Skipjack meat paste of the freezen protective described in step (1) is Skipjack can processing by-product, is specially the broken freezen protective acquisition after collecting of the flesh of fish produced during producing Skipjack canned food.
Use Skipjack can processing by-product as raw material, the recycling of processing waste can be realized.
Step (1) is placed in preferably 15 ~ 30min in deodorization, deacidification material and carries out deodorization, deacidification process.
Described in step (1), the addition of Folium Perillae extracting solution is preferably the 0.8 ~ 1.5% of Skipjack meat paste gross mass.
Described in step (1), the addition of sodium bicarbonate is preferably the 1.0 ~ 1.5% of Skipjack meat paste gross mass.
Described in step (1), the addition of Herba Coriandri is preferably the 5 ~ 10% of Skipjack meat paste gross mass.When Herba Coriandri uses, fresh Herba Coriandri wash clean can be shredded, load in soup bag, be subsequently placed in deodorization, deacidification liquid.
Described in step (1), the consumption of water is preferably 3 ~ 4 times of Skipjack meat paste gross mass.
During preparation deodorization, deacidification material, water is sequentially added into Folium Perillae extracting solution, sodium bicarbonate and Herba Coriandri, obtains deodorization, deacidification material.
The present invention uses and carries out deodorization, deacidification process in course of defrosting, process time can be saved, save the energy simultaneously, after the micro-defrosting of Skipjack, deodorization, deacidification treatment fluid can thaw the most completely, simultaneously because the Skipjack flesh of fish inclined kermesinus of color, glycogen content is higher, produces lactic acid in the most stiff stage glycogen zymolysis under anaerobic, so pH is at 5-6 in Yu Rou, meat meta-acid, adds sodium bicarbonate and can neutralize the acid in the flesh of fish, make flesh of fish pH be in neutral state.Skipjack oppresses relatively raw meat simultaneously, this is because Skipjack is after death, the substantial amounts of trimethyloxamine of internal generation produces trimethylamine under the effect of microorganism and enzyme, six change aldehyde, alcohol, the esters fishy smell material such as pyridine, amino valeral, therefore the present invention finds through research, uses Folium Perillae extracting solution and the Herba Coriandri can preferable eliminating sargassum smell.
Wherein Folium Perillae extracting solution extracts from Folium Perillae, and containing 55% perillaldehyde (Pe-rillaldehyde), 20～30% left-handed limonene and a small amount of australene, the most on the books in Compendium of Material Medica, Folium Perillae can solve the poison of fish Eriocheir sinensis.
The preparation method of Folium Perillae extracting solution is referred to document " characteristic of Folium perillae extract and application ", Agriculture of Anhui science, Plumbum preparatium etc., and 2010,38(10).The Folium Perillae extracting solution that other extracting method of the prior art prepares can also be used, it is also possible to be commercially available prod.
And containing a kind of special fragranced in Herba Coriandri stem and leaf, containing n-capric aldehyde, aldehyde C-9, linalool, bergapten, imperatorin, umbelliferone, globulariacitrin etc..
So these materials in Folium Perillae extracting solution and Herba Coriandri, the fishy smell material in the flesh of fish can be dissolved.Thus realize at Skipjack meat paste in the purpose of process deodorization, deacidification thawed.
Using hot air drying in step (2) during drying and processing, hot air drying temperature is preferably 100 ~ 110 DEG C, and wind speed is preferably 0.15 ~ 0.25m/s.
In step (2) during stir process, mixing speed is 10000 ~ 20000r/min, and mixing time is 10 ~ 15min.
In step (3), flavouring agent is preferably made up of the raw material of following weight/mass percentage composition: salt 1.5 ~ 2%, sugar 5 ~ 8%, light soy sauce 2 ~ 4%, cooking wine 1.5 ~ 2.5%, olive oil 5 ~ 7%, soybean protein isolate 2 ~ 4%, in terms of velvet-like or cotton-shaped fish floss gross mass.
The whole parch process of step (3) should be noted the control of moisture, and moisture too low flesh of fish fiber is the most damaged, coking occurs, the too high the most not easy storage of moisture.
The dried fish floss that parch simultaneously is good preferably after natural cooling, is then packed in gnotobasis, is finished product.
The invention have the advantages that
(1) present invention is that the processing fent after using South Sea low value Fish Skipjack to produce canned fish oppresses broken dried fish floss of processing, and maximized can utilize raw material, accomplish twice laid, reduce environmental pollution simultaneously；
(2) present invention utilizes flesh of fish course of defrosting to carry out deodorization, deacidification process, and the method for employing is simple, low cost, the local flavor of energy preferably improving product and quality；
(3) using Skipjack dried fish floss prepared by processing method of the present invention, product is yellowish-brown without fishy smell, aromatic flavor, color and luster, and product is little threadiness, just melt in the mouth, and moisture, 12 ~ 15%, meets dried fish floss target level of product quality requirement；
(4) processing method of Skipjack dried fish floss of the present invention, can solve to fish in a large number the deep processing and utilization of Skipjack, increases its economic worth, provides nutrition, delicious food, convenient Skipjack protein food for consumers in general simultaneously.
Detailed description of the invention
Embodiment
1
The processing method of a kind of Skipjack dried fish floss, comprises the following steps:
(1) Skipjack meat paste: raw material used is to produce the broken Skipjack meat paste of freezen protective after collecting of the flesh of fish that Skipjack canned food process produces, is characterized in into Skipjack can processing by-product, to realize the recycling of processing waste.
(2) realize deodorization, deacidification in course of defrosting to process: Skipjack meat paste will be frozen and the most naturally thaw, to surface, ruckbildung occurs, then immersion 30min it is placed in deodorization, deacidification material, wherein the weight of water is 3.0 times of Skipjack meat paste weight, Folium Perillae extracting solution it is sequentially added in water, sodium bicarbonate and Herba Coriandri prepare deodorization, deacidification material, Skipjack meat paste is put into after stirring evenly, carry out deodorization, deacidification process, wherein, the addition of Folium Perillae extracting solution is the 0.8% of Skipjack meat paste weight, the addition of sodium bicarbonate is the 1.0% of Skipjack meat paste weight, Herba Coriandri is fresh feed, addition is the 5% of Skipjack meat paste weight, by fresh Herba Coriandri wash clean, chopping, load in soup bag.
Use and carry out deodorization, deacidification process in course of defrosting, process time can be saved, save the energy simultaneously, after the micro-defrosting of Skipjack, deodorization, deacidification treatment fluid can thaw the most completely, simultaneously because the Skipjack flesh of fish inclined kermesinus of color, glycogen content is higher, produces lactic acid in the most stiff stage glycogen zymolysis under anaerobic, so pH is at 5-6 in Yu Rou, meat meta-acid, adds sodium bicarbonate and can neutralize the acid in the flesh of fish, make flesh of fish pH be in neutral state.
Skipjack oppresses relatively raw meat, this is because Skipjack is after death, the substantial amounts of trimethyloxamine of internal generation produces trimethylamine under the effect of microorganism and enzyme, and six change aldehyde, alcohol, the esters fishy smell material such as pyridine, amino valeral.
Present inventor finds through research, it is preferable that the eliminating sargassum smell raw material used is that Folium Perillae extracting solution, Herba Coriandri and sodium bicarbonate work in coordination with deodorization effect, Folium Perillae extracting solution extracts from Folium Perillae, containing 55% perillaldehyde (Pe-rillaldehyde), 20～30% left-handed limonene and a small amount of australene, in Compendium of Material Medica the most on the books, Folium Perillae can solve the poison of fish Eriocheir sinensis；And containing a kind of special fragranced in Herba Coriandri stem and leaf, containing n-capric aldehyde, aldehyde C-9, linalool, bergapten, imperatorin, umbelliferone, globulariacitrin etc..So these materials in Folium Perillae liquid and Herba Coriandri, the fishy smell material in the flesh of fish can be dissolved；And after sodium bicarbonate is except having deacidification effect to the flesh of fish, also partial fat in the flesh of fish, hemoglobin and some undesirable substances can be dissolved, thus Folium Perillae extracting solution carries out defishying to Skipjack meat paste together with Herba Coriandri and sodium bicarbonate, it is possible to achieve Skipjack meat paste is in the purpose of the process deodorization, deacidification thawed.
(3) cotton-shaped or velvet-like fish floss is formed: after the fish meat emulsion after deodorization, deacidification being processed binds up with gauze, put into dewaterer or manual compression, slough moisture, scatter and spread in drip pan, at 100 DEG C of hot air drying, wind speed 0.15
The moisture that m/s is dried to oppress, about 35%, is then placed in blender, uses, without cutting edge of a knife or a sword blunt knife head, meat bundle is dispersed as floss or cotton-shaped, and the speed of stirring is 10000r/mim, and the time of effect is 15min.
(4) pine is fried in seasoning: put in frying pan by cotton-shaped fish floss, and slow fire is fried to flesh of fish moisture about 25%, is subsequently adding flavouring agent, raises frying pan temperature to 180 DEG C, repeatedly stir-fry to moisture 15%.
Whole process should be noted the control of moisture, and moisture too low flesh of fish fiber is the most damaged, coking occurs, the too high the most not easy storage of moisture.
Wherein flavouring agent is made up of the raw material of following weight/mass percentage composition: salt 1.5%, sugar 8%, light soy sauce 2%, cooking wine 2.5%, olive oil 5%, soybean protein isolate 4%, in terms of velvet-like or cotton-shaped fish floss gross mass.
(5) packaging: the dried fish floss fried after natural cooling, is then packed in gnotobasis, is Skipjack dried fish floss finished product.
Embodiment
2
The processing method of a kind of Skipjack dried fish floss, comprises the following steps:
(1) Skipjack meat paste: raw material used is to produce the broken Skipjack meat paste of freezen protective after collecting of the flesh of fish that Skipjack canned food process produces, is characterized in into Skipjack can processing by-product, to realize the recycling of processing waste.
(2) realize deodorization, deacidification in course of defrosting to process: Skipjack meat paste will be frozen and the most naturally thaw, to surface, ruckbildung occurs, then immersion 20min it is placed in deodorization, deacidification liquid, wherein the weight of water is 3.5 times of Skipjack meat paste weight, Folium Perillae extracting solution it is sequentially added in water, sodium bicarbonate and Herba Coriandri prepare deodorization, deacidification liquid, Skipjack meat paste is put into after stirring evenly, carry out deodorization, deacidification process, wherein, the addition of Folium Perillae extracting solution is the 1.2% of Skipjack meat paste weight, the addition of sodium bicarbonate is the 1.2% of Skipjack meat paste weight, Herba Coriandri is fresh feed, addition is the 8% of Skipjack meat paste weight, by fresh Herba Coriandri wash clean, chopping, load in soup bag.
(3) cotton-shaped or velvet-like fish floss is formed: after the fish meat emulsion after deodorization, deacidification being processed binds up with gauze, put into dewaterer or manual compression, slough moisture, scatter and spread in drip pan, at 105 DEG C of hot air drying, wind speed 0.2
The moisture that m/s is dried to oppress, about 40%, is then placed in blender, uses, without cutting edge of a knife or a sword blunt knife head, meat bundle is dispersed as floss or cotton-shaped, and the speed of stirring is 15000r/mim, and the time of effect is 12min.
(4) pine is fried in seasoning: put in frying pan by cotton-shaped fish floss, and slow fire is fried to flesh of fish moisture about 30%, is subsequently adding flavouring agent, raises frying pan temperature to 190 DEG C, repeatedly stir-fry to moisture 12%.
Whole process should be noted the control of moisture, and moisture too low flesh of fish fiber is the most damaged, coking occurs, the too high the most not easy storage of moisture.
Wherein flavouring agent is made up of the raw material of following weight/mass percentage composition: salt 1.8%, sugar 6.5%, light soy sauce 3%, cooking wine 2.0%, olive oil 6%, soybean protein isolate 3%, in terms of velvet-like or cotton-shaped fish floss gross mass.
(5) packaging: the dried fish floss fried after natural cooling, is then packed in gnotobasis, is Skipjack dried fish floss finished product.
Embodiment
3
The processing method of a kind of Skipjack dried fish floss, comprises the following steps:
(1) Skipjack meat paste: raw material used is to produce the broken Skipjack meat paste of freezen protective after collecting of the flesh of fish that Skipjack canned food process produces, is characterized in into Skipjack can processing by-product, to realize the recycling of processing waste.
(2) realize deodorization, deacidification in course of defrosting to process: Skipjack meat paste will be frozen and the most naturally thaw, to surface, ruckbildung occurs, then immersion 15min it is placed in deodorization, deacidification liquid, wherein the weight of water is 4 times of Skipjack meat paste weight, Folium Perillae extracting solution it is sequentially added in water, sodium bicarbonate and Herba Coriandri prepare deodorization, deacidification liquid, Skipjack meat paste is put into after stirring evenly, carry out deodorization, deacidification process, wherein, the addition of Folium Perillae extracting solution is the 1.5% of Skipjack meat paste weight, the addition of sodium bicarbonate is the 1.5% of Skipjack meat paste weight, Herba Coriandri is fresh feed, addition is the 10% of Skipjack meat paste weight, by fresh Herba Coriandri wash clean, chopping, load in soup bag.
(3) cotton-shaped or velvet-like fish floss is formed: after the fish meat emulsion after deodorization, deacidification being processed binds up with gauze, put into dewaterer or manual compression, slough moisture, scattering and spread in drip pan, in 110 DEG C of hot air drying, wind speed 0.25m/s is dried to the moisture of the flesh of fish about 45%, it is then placed in blender, using, without cutting edge of a knife or a sword blunt knife head, meat bundle is dispersed as floss or cotton-shaped, the speed of stirring is 20000r/mim, and the time of effect is 10min.
(4) pine is fried in seasoning: put in frying pan by cotton-shaped or velvet-like fish floss, and slow fire is fried to flesh of fish moisture about 35%, is subsequently adding flavouring agent, raises frying pan temperature to 200 DEG C, repeatedly stir-fry to moisture 13%.
Whole process should be noted the control of moisture, and moisture too low flesh of fish fiber is the most damaged, coking occurs, the too high the most not easy storage of moisture.
Wherein flavouring agent is made up of the raw material of following weight/mass percentage composition: salt 2%, sugar 5%, light soy sauce 4%, cooking wine 1.5%, olive oil 7%, soybean protein isolate 2%, in terms of velvet-like or cotton-shaped fish floss gross mass.
(5) packaging: the dried fish floss fried after natural cooling, is then packed in gnotobasis, is Skipjack dried fish floss finished product.
Above-described embodiment is the present invention preferably embodiment; but embodiments of the present invention are also not restricted to the described embodiments; the change made under other any spirit without departing from the present invention and principle, modify, substitute, combine, simplify; all should be the substitute mode of equivalence, be included in protection scope of the present invention.
Claims (10)
1. a processing method for Skipjack dried fish floss, is characterized in that comprising the following steps:
(1) choosing the Skipjack meat paste of freezen protective, when thawing to surface appearance softening, be placed in deodorization, deacidification material and carry out deodorization, deacidification process, wherein deodorization, deacidification material is mainly made up of Folium Perillae extracting solution, sodium bicarbonate, Herba Coriandri and water；
(2) the Skipjack meat paste after deodorization, deacidification being processed carries out processed, and carrying out drying and processing after dehydration to the weight/mass percentage composition of water in the flesh of fish is 35 ~ 45%, and the most agitated process obtains velvet-like or cotton-shaped fish floss；
(4) velvet-like or cotton-shaped fish floss is carried out parch, to fish floss, the weight/mass percentage composition of water is 25 ~ 35%, adding flavouring agent, being warming up to 180 ~ 200 DEG C of weight/mass percentage composition of water that repeatedly stir-fry to fish floss is 12 ~ 15%, more cooled, packaging i.e. prepare Skipjack dried fish floss.
The processing method of Skipjack dried fish floss the most according to claim 1, it is characterized in that: the Skipjack meat paste of the freezen protective described in step (1) is Skipjack can processing by-product, be specially the broken freezen protective acquisition after collecting of the flesh of fish produced during producing Skipjack canned food.
The processing method of Skipjack dried fish floss the most according to claim 1, is characterized in that: is placed in 15 ~ 30min in deodorization, deacidification material in step (1) and carries out deodorization, deacidification process.
The processing method of Skipjack dried fish floss the most according to claim 1, is characterized in that: the addition of Folium Perillae extracting solution described in step (1) is the 0.8 ~ 1.5% of Skipjack meat paste gross mass.
The processing method of Skipjack dried fish floss the most according to claim 1, is characterized in that: the addition of sodium bicarbonate described in step (1) is the 1.0 ~ 1.5% of Skipjack meat paste gross mass.
The processing method of Skipjack dried fish floss the most according to claim 1, is characterized in that: the addition of Herba Coriandri described in step (1) is the 5 ~ 10% of Skipjack meat paste gross mass.
The processing method of Skipjack dried fish floss the most according to claim 1, is characterized in that: the consumption of water described in step (1) is 3 ~ 4 times of Skipjack meat paste gross mass.
The processing method of Skipjack dried fish floss the most according to claim 1, is characterized in that: using hot air drying in step (2) during drying and processing, hot air drying temperature is 100 ~ 110 DEG C, and wind speed is 0.15 ~ 0.25m/s.
The processing method of Skipjack dried fish floss the most according to claim 1, is characterized in that: in step (2) during stir process, and mixing speed is 10000 ~ 20000r/min, and mixing time is 10 ~ 15min.
The processing method of Skipjack dried fish floss the most according to claim 1, it is characterized in that: in step (3), flavouring agent is made up of the raw material of following weight/mass percentage composition: salt 1.5 ~ 2%, sugar 5 ~ 8%, light soy sauce 2 ~ 4%, cooking wine 1.5 ~ 2.5%, olive oil 5 ~ 7%, soybean protein isolate 2 ~ 4%, in terms of velvet-like or cotton-shaped fish floss gross mass.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107183145A (en) * | 2017-06-20 | 2017-09-22 | 盐城工学院 | A kind of method that use seawater small fish makes dried fish floss |
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Application publication date: 20161012 |