CN106031416B - Leisure fish product pickling liquid and preparation method of leisure fish product - Google Patents
Leisure fish product pickling liquid and preparation method of leisure fish product Download PDFInfo
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Abstract
The invention relates to a pickling liquid for a leisure fish product and a preparation method of the leisure fish product. The pickling liquid for the leisure fish product comprises the following components: (a) 20-40wt% of sugar alcohol; (b) 5-10wt% of sugar; (c) 0.5-1wt% of salt; (d) the water is added to make up to 100 wt%. The preparation method of the leisure fish product comprises the following steps: cleaning and finishing; pickling; baking for the first time; baking for the second time; and (5) carrying out moisture equilibrium at room temperature and then packaging. The pickling liquid for the leisure fish products can improve the osmotic pressure of the fish products, reduce the water activity of the fish products, inhibit the growth of residual microorganisms and have the function of corrosion prevention. Meanwhile, the deoxidation preservative is placed in the packaging bag, so that oxygen in the packaging bag can be removed, and the growth of mould and the oxidative deterioration of fat in the fish products are inhibited. The leisure fish product prepared by the method has the characteristics of moderate water activity, loose fish tissue, proper sweetness, savory and salty taste and long shelf life, and the shelf life can reach more than 180 days at normal temperature.
Description
Technical Field
The invention relates to the technical field of aquatic product processing, and particularly relates to a pickling liquid for a leisure fish product and a preparation method of the leisure fish product.
Background
Leisure food is food eaten by people during leisure and rest. The main categories of snack foods are: various dried fruits, puffed foods, candies, meat foods, fish fillets, various nuts and the like. With the development of economy and the increase of consumption level, the demand of consumers for the quantity and quality of snack foods is increasing. The leisure fish product is a leisure food gradually developed in recent years, and the main raw material of the leisure fish product is a side product of aquaculture industry, namely small trash fish, which is processed into the leisure food after being descaled, eviscerated and shaped. The leisure fish product has great development prospect as a fashion health food. From the international market, the trade of aquatic products will be prosperous and consummate, and especially fish products will be very popular. In recent years, the market scale of Chinese leisure food is increased at a geometric grade speed, which is 20 percent higher than the average growth rate of the food market. The preparation of fish into leisure food is one of the key points in the development of aquatic product processing industry in China.
The quality guarantee period of the leisure jerky and leisure fish products is generally ensured by low water activity below 0.6, and the main defects of the low water activity products are that the products are hard and the adaptability of the products is low.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a leisure fish product pickling liquid and a preparation method of the leisure fish product, the fish product pickling liquid comprises sugar alcohol, sugar, salt, monosodium glutamate, spices and other components, the osmotic pressure of the leisure fish product can be improved, the growth of residual microorganisms is inhibited, the preservative effect is realized, the prepared leisure fish product has the characteristics of medium water activity, proper sweetness, salty and delicious taste and long quality guarantee period, and the quality guarantee period can reach more than 180 days at normal temperature.
The invention is realized by the following technical scheme:
a fish product pickling liquid is characterized by comprising the following components:
(a) 20-40wt% of sugar alcohol;
(b) 5-10wt% of sugar;
(c) 0.5-1wt% of salt;
(d) the water is added to make up to 100 wt%.
The fish product pickling liquid can improve the osmotic pressure of the fish product, inhibit the growth of residual microorganisms, has an antiseptic effect, and can still ensure that the fish product has a shelf life of more than 180 days at normal temperature under the condition of not adding a preservative.
Preferably, the sugar alcohol of the component (a) is one or more of maltitol, erythritol and xylitol.
Preferably, the fish product pickling solution further comprises a flavoring agent, wherein the flavoring agent is 0.2-1.9 wt%. More preferably, the flavoring agent is one or more of monosodium glutamate, spice and Chinese liquor. The flavoring agent is used for regulating taste, and has no influence on shelf life of the product.
Preferably, the content of monosodium glutamate is 0.2-0.5 wt%
Preferably, the spice is 0.2-0.4 wt%
Preferably, the above Chinese liquor is 0.5-1 wt%.
Another preferable scheme of the fish product pickling liquid comprises the following components: (a) 20-40wt% of sugar alcohol; (b) 5-10wt% of sugar; (c) 0.5-1wt% of salt; (d) the water is added to make up to 100 wt%.
The invention also provides a preparation method of the fish product, which comprises the following steps:
(1) cleaning and finishing raw material fish;
(2) soaking the fish obtained in the step (1) in any one of the above-mentioned fish product pickling solutions;
(3) fishing out the fish obtained in the step (2), draining off the pickling liquid, and baking for the first time;
(4) performing rolling compaction on the fish obtained in the step (3), and then performing secondary baking;
(5) and (4) carrying out moisture balance on the fish obtained in the step (4) at room temperature, and then packaging.
The raw fish can be various edible trash fishes. For the fish with larger body and harder skeleton, the fish is cut into two pieces through the vertebra, the thickness of the fish piece is kept not more than 1 cm, and the length is kept between 10 cm and 15 cm. For the trash fish with smaller fish body, the fish skin on the outer side of the fish body is cut at an angle of 45 degrees and obliquely every 1 cm, the fish back and the thick part are cut to the fish bone, the fish meat is exposed, and the trash fish is washed by water. Killing raw material fish, removing head, scale and internal organs, removing black membrane in abdomen, and cleaning.
Preferably, the mass ratio of the fish product pickling liquid to the fish obtained in the step (1) is 1-1.5: 1, soaking the fish meat in an environment of 4 ℃ for 24 hours, and turning over the fish meat once every 8 hours to make the fish meat taste uniformly.
Preferably, the first baking temperature is divided into two stages, the first stage is 55-65 ℃, the baking time is 60-120 minutes, and the second stage is 60-150 minutes after gradually raising the temperature to 90-100 ℃. The fish meat can be spread on stainless steel wire mesh, and baked in baking oven to cure and dry the fish meat, and the water activity of the product is controlled to about 0.8.
And (4) pressing the fish obtained in the step (3), and rolling the fish through a rolling machine to loosen the fish tissues. The rolling gap of the rolling machine is selected according to requirements, and is preferably 0.5 cm.
Preferably, the temperature of the second baking is 150-200 ℃, the baking time is 5-10 minutes, and the pressed fish is flatly laid on a stainless steel wire mesh, so that the fish fibers are further dehydrated, crisped and flavored.
Preferably, the package is formed by placing a deoxidizing fresh-keeping agent in a package bag. When the food is packaged, the packaging material with gas barrier property is adopted to package the food, one part of deoxidizing preservative is added in each package to absorb oxygen in the packaging bag, the oxygen-free state in the packaging bag is kept, and the product is prevented from mildewing and oxidizing, so that the shelf life of the food is prolonged, and the food value is improved.
The invention has the technical effects and advantages that:
(1) the fish product pickling liquid comprises sugar alcohol, sugar, salt, water and other components, can improve the osmotic pressure of the fish product, inhibit the growth of residual microorganisms, has an antiseptic effect, and can still ensure that the fish product has a shelf life of more than 180 days at normal temperature without adding preservatives.
(2) The fish product prepared by the preparation method has the characteristics of moderate water activity of 0.7-0.8, loose fish tissue, proper sweetness, savory and salty taste and long quality guarantee period, and the quality guarantee period can reach more than 180 days at normal temperature after packaging.
Drawings
FIG. 1 Process flow diagram of the method of making a fish product of example 1
Detailed Description
The technical solution of the present invention is illustrated by specific examples below. It is to be understood that one or more method steps mentioned in the present invention do not exclude the presence of other method steps before or after the combination step or that other method steps may be inserted between the explicitly mentioned steps; it should also be understood that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention. Moreover, unless otherwise indicated, the numbering of the various method steps is merely a convenient tool for identifying the various method steps, and is not intended to limit the order in which the method steps are arranged or the scope of the invention in which the invention may be practiced, and changes or modifications in the relative relationship may be made without substantially changing the technical content.
Water activity
And (4) measuring by using a water activity meter.
Shelf life
The packaged fish product is placed at normal temperature for 24 hours, so that the oxygen in the packaging bag is removed by the deoxidizer. And performing shelf life accelerated test at 28 ℃, wherein no obvious change on the sense of the fish product is found after 10 days, and the shelf life of the product is determined to be 180 days at normal temperature.
In the following examples, the flavoring agent is one or more of monosodium glutamate, spice and white spirit, and is used for adjusting the taste, and the shelf life of the product is not affected basically.
Example 1
(1) Cleaning and finishing: after the large trash fish is cleaned by removing heads, scaling and the like, the fish is cut into two along the vertebra, then the fillets are obliquely cut into fillets with the thickness of about 1 cm, the width of about 5 cm and the length of about 10 cm, and the fillets are rinsed by clean water until the color of bloodless water is eliminated.
(2) Pickling: preparing a pickling liquid containing 25 wt% of maltitol, 9 wt% of white granulated sugar, 0.7 wt% of salt, 0.3 wt% of monosodium glutamate, 0.6 wt% of white spirit, 0.3 wt% of five spice powder and 64.1 wt% of water, uniformly mixing fish meat and 1.2 parts of the pickling liquid by weight of the fish, placing the fish body in a high-temperature warehouse at 4 ℃ for pickling for 24 hours, and turning over the fish body up and down once every 8 hours.
(3) Baking for the first time: the fillets are placed on a 20-mesh stainless steel wire net and sent into a baking oven to be baked. The first stage baking temperature is 60 ℃, and the baking time is 90 minutes. In the second stage, the temperature is raised to 95 ℃, and the baking is continued for 120 minutes. Checking the dried and soft surface of the fillet, aging the fish meat and white color. After cooling, the water activity of the fillets is measured to be 0.81.
(4) Pressing: rolling the fillets twice by using a rolling machine with a rolling gap of 0.4 cm to loosen the fibrous tissues of the fish.
(5) And (5) baking for the second time: and (3) placing the rolled fillets on a 20-mesh stainless steel net, and sending the fillets into a baking oven, wherein the baking temperature is 180 ℃, and the baking time is 7 minutes, so that the fillets are colored and aroma-enhanced.
(6) Balancing and packaging: after baking, the fillets are placed in a closed container to be balanced for 24 hours, so that the water content of the fillets is kept uniform and consistent. The water activity of the fillets is detected to be 0.73. Every 100 g of the fillets are packaged one by one, a pack of deoxidizing preservative is placed in the packaging bag and then the packaging bag is sealed, the shelf life of the product is 180 days at normal temperature, and a process flow chart is shown in figure 1.
Example 2:
(1) cleaning and finishing: after the small trash fish is washed by removing heads, scaling and the like, the fish skin is cut obliquely at an angle of 45 degrees every 1.5 cm, and then the fish is rinsed by clean water until the color of the fish is free from bloody water.
(2) Pickling: preparing 30 wt% of erythritol, 7 wt% of white granulated sugar, 0.8 wt% of salt, 0.4 wt% of monosodium glutamate, 0.8 wt% of white spirit, 0.4 wt% of five spice powder and 60.6 wt% of pickling liquid, uniformly mixing the fish meat and the pickling liquid in equal amount, pickling for 24 hours in a high-temperature warehouse at 4 ℃, and turning over the fish meat up and down every 8 hours.
(3) First baking: the fillets are placed on a 20-mesh stainless steel wire net and sent into a baking oven to be baked. The baking is divided into two stages, the baking temperature in the first stage is 65 ℃, and the baking time is 70 minutes. The second stage baking temperature is 100 ℃ and the time is 110 minutes. Checking the dried and soft surface of the fillet, aging the fish meat and white color. The water activity of the fillets was measured to be 0.84.
(4) Pressing: rolling the fillets twice by using a rolling machine with a rolling gap of 0.5 cm to loosen the fibrous tissues of the fish.
(5) And (5) baking for the second time: and (3) placing the rolled fillets on a 20-mesh stainless steel net, and sending the fillets into a baking oven, wherein the baking temperature is 185 ℃, and the baking time is 8 minutes, so that the fillets are colored and flavored.
(6) Balancing and packaging: after baking, the fillets are placed in a closed container to be balanced for 24 hours, so that the water content of the fillets is kept uniform and consistent. The water activity of the fillets is detected to be 0.70. Every 100 g of the fillets are packaged one by one, a package of deoxidizing preservative is placed in the packaging bag, and then the packaging bag is sealed, and the shelf life of the product is 180 days at normal temperature.
Example 3:
(1) cleaning and finishing: after the large trash fish is cleaned by removing heads, scaling and the like, the fish is cut into two along the vertebra, then the fillets are obliquely cut into fillets with the thickness of about 1 cm, the width of about 5 cm and the length of about 10 cm, and the fillets are rinsed by clean water until the color of bloodless water is eliminated.
(2) Pickling: preparing 20 wt% of maltitol, 10wt% of white granulated sugar, 0.7 wt% of salt, 0.3 wt% of monosodium glutamate, 0.5 wt% of white spirit, 0.3 wt% of five spice powder and 68.2 wt% of pickling liquid, uniformly mixing fish meat and 1.5 parts of pickling liquid of fish weight, wherein the surface of the pickling liquid is higher than that of the fish body, pickling the fish body in a high-temperature warehouse at 4 ℃ for 24 hours, and turning over the fish body up and down every 8 hours in the period.
(3) Baking for the first time: the fillets are placed on a 20-mesh stainless steel wire net and sent into a baking oven to be baked. The first stage baking temperature is 60 ℃, and the baking time is 90 minutes. In the second stage, the temperature is raised to 100 ℃, and the baking is continued for 100 minutes. Checking the dried and soft surface of the fillet, aging the fish meat and white color. After cooling, the water activity of the fillets is detected to be 0.83.
(4) Pressing: rolling the fillets twice by using a rolling machine with a rolling gap of 0.4 cm to loosen the fibrous tissues of the fish.
(5) And (5) baking for the second time: and (3) placing the rolled fillets on a 20-mesh stainless steel net, and sending the fillets into a baking box, wherein the baking temperature is 170 ℃, and the baking time is 5 minutes, so that the fillets are colored and flavored.
(6) Balancing and packaging: after baking, the fillets are placed in a closed container to be balanced for 24 hours, so that the water content of the fillets is kept uniform and consistent. The water activity of the fillets was detected to be 0.74. Every 100 g of the fillets are packaged one by one, a package of deoxidizing preservative is placed in the packaging bag, and then the packaging bag is sealed, and the shelf life of the product is 180 days at normal temperature.
Example 4:
(1) cleaning and finishing: after the small trash fish is washed by removing heads, scaling and the like, the fish skin is cut obliquely at an angle of 45 degrees every 1.5 cm, and then the fish is rinsed by clean water until the color of the fish is free from bloody water.
(2) Pickling: preparing a pickling liquid containing 20 wt% of maltitol, 10wt% of white granulated sugar, 0.7 wt% of salt, 0.3 wt% of monosodium glutamate, 0.5 wt% of white spirit, 0.3 wt% of five spice powder and 68.2 wt% of water, uniformly mixing fish meat and 1.5 parts of the pickling liquid by weight of the fish, placing the fish body with the surface of the pickling liquid higher than that of the fish body in a high-temperature warehouse at 4 ℃ for pickling for 24 hours, and turning over the fish body up and down every 8 hours in the period.
(3) Baking for the first time: the fillets are placed on a 20-mesh stainless steel wire net and sent into a baking oven to be baked. The first stage baking temperature is 60 ℃, and the baking time is 90 minutes. In the second stage, the temperature is raised to 100 ℃, and the baking is continued for 100 minutes. Checking the dried and soft surface of the fillet, aging the fish meat and white color. After cooling, the water activity of the fillets is measured to be 0.84.
(4) Pressing: rolling the fillets twice by using a rolling machine with a rolling gap of 0.4 cm to loosen the fibrous tissues of the fish.
(5) And (5) baking for the second time: and (3) placing the rolled fillets on a 20-mesh stainless steel net, and sending the fillets into a baking box, wherein the baking temperature is 170 ℃, and the baking time is 5 minutes, so that the fillets are colored and flavored.
(6) Balancing and packaging: after baking, the fillets are placed in a closed container to be balanced for 24 hours, so that the water content of the fillets is kept uniform and consistent. The water activity of the fillets was detected to be 0.74. Every 100 g of the fillets are packaged one by one, a package of deoxidizing preservative is placed in the packaging bag, and then the packaging bag is sealed, and the shelf life of the product is 180 days at normal temperature.
Example 5:
(1) cleaning and finishing: after the small trash fish is washed by removing heads, scaling and the like, the fish skin is cut obliquely at an angle of 45 degrees every 1.5 cm, and then the fish is rinsed by clean water until the color of the fish is free from bloody water.
(2) Pickling: preparing a pickling liquid containing 40wt% of maltitol, 5 wt% of white granulated sugar, 0.6 wt% of salt, 0.3 wt% of monosodium glutamate, 0.5 wt% of white spirit, 0.3 wt% of five spice powder and 68.2 wt% of water, uniformly mixing fish meat and 1.15 parts of the pickling liquid by weight of the fish, placing the fish body with the surface of the pickling liquid higher than that of the fish body in a high-temperature warehouse at 4 ℃ for pickling for 24 hours, and turning over the fish body up and down every 8 hours in the period.
(3) Baking for the first time: the fillets are placed on a 20-mesh stainless steel wire net and sent into a baking oven to be baked. The first stage is at 60 deg.C for 80 min. In the second stage, the temperature is raised to 95 ℃, and the baking is continued for 100 minutes. Checking the dried and soft surface of the fillet, aging the fish meat and white color. After cooling, the water activity of the fillets is detected to be 0.86.
(4) Pressing: rolling the fillets twice by using a rolling machine with a rolling gap of 0.4 cm to loosen the fibrous tissues of the fish.
(5) And (5) baking for the second time: and (3) placing the rolled fillets on a 20-mesh stainless steel net, and sending the fillets into a baking oven, wherein the baking temperature is 180 ℃, and the baking time is 5 minutes, so that the fillets are colored and aroma-enhanced.
(6) Balancing and packaging: after baking, the fillets are placed in a closed container to be balanced for 24 hours, so that the water content of the fillets is kept uniform and consistent. The water activity of the fillets is detected to be 0.73. Every 100 g of the fillets are packaged one by one, a package of deoxidizing preservative is placed in the packaging bag, and then the packaging bag is sealed, and the shelf life of the product is 180 days at normal temperature.
Example 6:
(1) cleaning and finishing: after the large trash fish is cleaned by removing heads, scaling and the like, the fish is cut into two along the vertebra, then the fillets are obliquely cut into fillets with the thickness of about 1 cm, the width of about 5 cm and the length of about 10 cm, and the fillets are rinsed by clean water until the color of bloodless water is eliminated.
(2) Pickling: preparing a pickling liquid containing 35 wt% of maltitol, 5 wt% of white granulated sugar, 0.8 wt% of salt, 0.3 wt% of monosodium glutamate, 0.5 wt% of white spirit, 0.3 wt% of five spice powder and 68.2 wt% of water, uniformly mixing fish meat and 1.5 parts of the pickling liquid by weight of the fish, placing the fish body with the surface of the pickling liquid higher than that of the fish body in a high-temperature warehouse at 4 ℃ for pickling for 24 hours, and turning over the fish body up and down every 8 hours in the period.
(3) Baking for the first time: the fillets are placed on a 20-mesh stainless steel wire net and sent into a baking oven to be baked. The first stage baking temperature is 60 ℃, and the baking time is 90 minutes. In the second stage, the temperature is raised to 100 ℃, and the baking is continued for 100 minutes. Checking the dried and soft surface of the fillet, aging the fish meat and white color. After cooling, the water activity of the fillets is measured to be 0.84.
(4) Pressing: rolling the fillets twice by using a rolling machine with a rolling gap of 0.4 cm to loosen the fibrous tissues of the fish.
(5) And (5) baking for the second time: and (3) placing the rolled fillets on a 20-mesh stainless steel net, and sending the fillets into a baking box, wherein the baking temperature is 170 ℃, and the baking time is 5 minutes, so that the fillets are colored and flavored.
(6) Balancing and packaging: after baking, the fillets are placed in a closed container to be balanced for 24 hours, so that the water content of the fillets is kept uniform and consistent. The water activity of the fillets was detected to be 0.74. Every 100 g of the fillets are packaged one by one, a package of deoxidizing preservative is placed in the packaging bag, and then the packaging bag is sealed, and the shelf life of the product is 180 days at normal temperature.
Example 7:
(1) cleaning and finishing: after the large trash fish is cleaned by removing heads, scaling and the like, the fish is cut into two along the vertebra, then the fillets are obliquely cut into fillets with the thickness of about 1 cm, the width of about 5 cm and the length of about 10 cm, and the fillets are rinsed by clean water until the color of bloodless water is eliminated.
(2) Pickling: preparing a pickling liquid containing 30 wt% of maltitol, 6 wt% of white granulated sugar, 0.5 wt% of salt, 0.3 wt% of monosodium glutamate, 0.5 wt% of white spirit, 0.3 wt% of five spice powder and 68.2 wt% of water, uniformly mixing fish meat and 1.35 parts of the pickling liquid by weight of the fish, placing the fish body with the surface of the pickling liquid higher than that of the fish body in a high-temperature warehouse at 4 ℃ for pickling for 24 hours, and turning over the fish body up and down every 8 hours in the period.
(3) Baking for the first time: the fillets are placed on a 20-mesh stainless steel wire net and sent into a baking oven to be baked. The first stage baking temperature is 55 ℃, and the baking time is 90 minutes. In the second stage, the temperature is raised to 100 ℃, and the baking is continued for 100 minutes. Checking the dried and soft surface of the fillet, aging the fish meat and white color. After cooling, the water activity of the fillets is detected to be 0.82.
(4) Pressing: rolling the fillets twice by using a rolling machine with a rolling gap of 0.4 cm to loosen the fibrous tissues of the fish.
(5) And (5) baking for the second time: and (3) placing the rolled fillets on a 20-mesh stainless steel net, and sending the fillets into a baking box, wherein the baking temperature is 170 ℃, and the baking time is 5 minutes, so that the fillets are colored and flavored.
(6) Balancing and packaging: after baking, the fillets are placed in a closed container to be balanced for 24 hours, so that the water content of the fillets is kept uniform and consistent. The water activity of the fillets is detected to be 0.72. Every 100 g of the fillets are packaged one by one, a package of deoxidizing preservative is placed in the packaging bag, and then the packaging bag is sealed, and the shelf life of the product is 180 days at normal temperature.
Example 8:
(1) cleaning and finishing: after the small trash fish is washed by removing heads, scaling and the like, the fish skin is cut obliquely at an angle of 45 degrees every 1.5 cm, and then the fish is rinsed by clean water until the color of the fish is free from bloody water.
(2) Pickling: preparing a pickling liquid containing 35 wt% of maltitol, 9 wt% of white granulated sugar, 1wt% of salt, 0.3 wt% of monosodium glutamate, 0.5 wt% of white spirit, 0.3 wt% of five spice powder and 68.2 wt% of water, uniformly mixing fish meat and the pickling liquid of 1.15 parts of fish by weight, wherein the surface of the pickling liquid is higher than that of the fish body, pickling the fish body in a high-temperature warehouse at 4 ℃ for 24 hours, and turning over the fish body up and down every 8 hours in the period.
(3) Baking for the first time: the fillets are placed on a 20-mesh stainless steel wire net and sent into a baking oven to be baked. The first stage baking temperature is 60 ℃, and the baking time is 85 minutes. In the second stage, the temperature is raised to 100 ℃, and the baking is continued for 100 minutes. Checking the dried and soft surface of the fillet, aging the fish meat and white color. After cooling, the water activity of the fillets is measured to be 0.81.
(4) Pressing: rolling the fillets twice by using a rolling machine with a rolling gap of 0.4 cm to loosen the fibrous tissues of the fish.
(5) And (5) baking for the second time: and (3) placing the rolled fillets on a 20-mesh stainless steel net, and sending the fillets into a baking box, wherein the baking temperature is 170 ℃, and the baking time is 5 minutes, so that the fillets are colored and flavored.
(6) Balancing and packaging: after baking, the fillets are placed in a closed container to be balanced for 24 hours, so that the water content of the fillets is kept uniform and consistent. The water activity of the fillets is detected to be 0.71. Every 100 g of the fillets are packaged one by one, a package of deoxidizing preservative is placed in the packaging bag, and then the packaging bag is sealed, and the shelf life of the product is 180 days at normal temperature.
Comparative example:
(1) cleaning and finishing: after the small trash fish is cleaned by removing heads, scaling and the like, the first fish is cut into two along the vertebra, then the fillets are obliquely cut into fillets with the thickness of about 1 cm, the width of about 5 cm and the length of about 10 cm, and the fillets are rinsed by clear water until the color of bloodless water is eliminated.
(2) Pickling: preparing a pickling liquid containing 30 wt% of white granulated sugar, 0.7 wt% of salt, 0.3 wt% of monosodium glutamate, 0.5 wt% of white spirit, 0.3 wt% of five spice powder and 68.2 wt% of water, uniformly mixing the fish meat and the pickling liquid accounting for 1.5 parts of the fish weight, placing the fish body with the surface of the pickling liquid higher than that of the fish body in a high-temperature warehouse at 4 ℃ for pickling for 24 hours, and turning over the fish body up and down every 8 hours.
(3) Baking for the first time: the fillets are placed on a 20-mesh stainless steel wire net and sent into a baking oven to be baked. The first stage baking temperature is 60 ℃, and the baking time is 90 minutes. In the second stage, the temperature is raised to 100 ℃, and the baking is continued for 100 minutes. Checking the dried and soft surface of the fillet, aging the fish meat and white color. After cooling, the water activity of the fillets is detected to be 0.85.
(4) Pressing: rolling the fillets twice by using a rolling machine with a rolling gap of 0.4 cm to loosen the fibrous tissues of the fish.
(5) And (5) baking for the second time: and (3) placing the rolled fillets on a 20-mesh stainless steel net, and sending the fillets into a baking box, wherein the baking temperature is 170 ℃, and the baking time is 5 minutes, so that the fillets are colored and flavored.
(6) Balancing and packaging: when the fish is baked, the fish body is unevenly wet due to uneven heating, and the dry white granulated sugar is crystallized and loses the water absorption capacity, so that the water balance effect is not good after the fish is kept still for 24 hours, and the water activity cannot be accurately tested due to the uneven dryness and wetness. After multiple detections, the water activity of the dry part can reach below 0.6, and the water activity of the wet part is above 0.85. The moisture activity of the wet part of the product in the storage process is higher, so that microorganisms grow, and the product is easy to decay. Every 100 g of the fish slices are packaged, a bag of deoxidizing preservative is placed in the packaging bag and then the packaging bag is sealed, the product is subjected to a shelf life acceleration test, part of the sensory quality of the product is obviously changed after 10 days, and the edible value of the product is lost.
Claims (6)
1. A preparation method of a fish product is characterized by comprising the following steps:
(1) cleaning and finishing raw material fish;
(2) soaking the fish obtained in the step (1) in a fish product pickling solution;
(3) fishing out the fish obtained in the step (2), draining off the pickling liquid, and baking for the first time; the first baking temperature is divided into two stages, the first stage is 55-65 ℃, the baking time is 60-120 minutes, and the second stage is 60-150 minutes after the temperature is gradually raised to 90-100 ℃;
(4) performing rolling compaction on the fish obtained in the step (3), and then performing secondary baking; the second baking temperature is 150-200 ℃, and the baking time is 5-10 minutes;
(5) carrying out moisture balance on the fish obtained in the step (4) at room temperature and then packaging; the package is that the deoxidation preservative is placed in a package bag and then the package bag is sealed;
wherein the water activity of the fish product is 0.7-0.8; the fish product pickling liquid comprises the following components:
(a) 20-40wt% of sugar alcohol;
(b) 5-10wt% of sugar;
(c) 0.5-1wt% of salt;
(d) water to 100 wt%;
the sugar alcohol of the component (a) is one or more of maltitol, erythritol and xylitol;
the mass ratio of the fish product pickling liquid to the fish obtained in the step (1) is (1-1.5): 1.
2. the method of claim 1, wherein the marinade solution further comprises a flavoring agent, and the flavoring agent is 0.2 to 1.9 wt%.
3. The method of claim 2, wherein the flavoring agent is one or more of monosodium glutamate, spices, and Chinese liquor.
4. The method of claim 3, wherein said monosodium glutamate is present in an amount of 0.2 to 0.5 wt%.
5. A method of preparing a fish product as claimed in claim 3, wherein the spices are present in an amount of 0.2 to 0.4% by weight.
6. A method of preparing a fish product as claimed in claim 3 wherein the liquor is 0.5 to 1 wt%.
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| CN113796504B (en) * | 2021-08-31 | 2024-01-05 | 海南华研胶原科技股份有限公司 | Leisure fish product pickling liquid and pickling method thereof |
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| JPH0541962A (en) * | 1991-08-08 | 1993-02-23 | Snow Brand Food Co Ltd | Dried meat product and its production |
| KR100693468B1 (en) * | 2005-08-29 | 2007-03-12 | 영광수산영어영농조합법인 | Process for spanish mackerel flavoring with pine leaves extracts |
| CN101797060A (en) * | 2010-04-08 | 2010-08-11 | 广西大学 | Method for processing semidry semihumid shellfish product used as moon cake ingredient |
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| CN101073417A (en) * | 2007-06-25 | 2007-11-21 | 吴江市方霞企业信息咨询有限公司 | Dried freshwater fish |
| CN101411357B (en) * | 2008-11-14 | 2011-06-08 | 俞关权 | Method for pickling green plum fruits |
| CN102919894B (en) * | 2012-11-09 | 2013-10-30 | 江南大学 | Processing method of instant sweet and sour fish capable of being preserved at normal temperature |
| CN103892315A (en) * | 2014-04-03 | 2014-07-02 | 江南大学 | Method for improving texture of fermented sausage by virtue of xylitol |
| CN104286958A (en) * | 2014-09-15 | 2015-01-21 | 苏州口水娃食品有限公司 | Preparation method of fish product |
| CN104366392B (en) * | 2014-11-05 | 2017-06-06 | 华南理工大学 | A kind of processing method that fruit is pickled without green gage in syrup |
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| JPH0541962A (en) * | 1991-08-08 | 1993-02-23 | Snow Brand Food Co Ltd | Dried meat product and its production |
| KR100693468B1 (en) * | 2005-08-29 | 2007-03-12 | 영광수산영어영농조합법인 | Process for spanish mackerel flavoring with pine leaves extracts |
| CN101797060A (en) * | 2010-04-08 | 2010-08-11 | 广西大学 | Method for processing semidry semihumid shellfish product used as moon cake ingredient |
| CN103054057A (en) * | 2012-12-31 | 2013-04-24 | 浙江工业大学 | Half-dried chicken breast meat and application thereof |
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