CN106418285A - Processing technology of scomber japonicas air drying butterfly-like slice - Google Patents
Processing technology of scomber japonicas air drying butterfly-like slice Download PDFInfo
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- CN106418285A CN106418285A CN201610893620.1A CN201610893620A CN106418285A CN 106418285 A CN106418285 A CN 106418285A CN 201610893620 A CN201610893620 A CN 201610893620A CN 106418285 A CN106418285 A CN 106418285A
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Abstract
The invention relates to a processing technology of a scomber japonicas air drying butterfly-like slice. The processing technology comprises the steps of raw material ex-warehouse, raw material unfreezing, raw material classification, deheading, slicing, gutting, checkout, scomber japonicas washing, checkout, holing, soaking with salt water, cleaning, draining, net arrangement, air drying, freezing, checkout, classification, frost removing, bagging, vacuum pumping, metal detection, bin packing, weighing again, bin sealing, packaging, bin checking and warehousing and refrigeration. The processing technology has the advantages that scomber japonicas is sliced along the middle line of the back, and two sides of the scomber japonicas are spread to form a butterfly shape, so that the appearance is attractive, flavor enhancement of the fish is facilitated in later cooking, and the time for the later cooking is shortened at the same time; the processing technology is simple, no additives harmful to human body are added, and the original flavor and nutrient substances of scomber japonicas are reserved; an air drying procedure is added in the processing technology, and the natural air drying is adopted, so that a very special flavor can be added to the scomber japonicas.
Description
Technical field
The present invention relates to food processing field, the processing technology of the air-dried butterfly piece of specifically a kind of mackerel.
Background technology
Mackerel (Pneumatophorus japonicus), Perciformes, mackerel section, chub mackerel belongs to.Also known as：Blue and white fish, oily trunk fish, mackerel
Fish, flower pond fish, Hua Ba, flower, green grass or young crops account for, spend Pacific herring, Ba Lang, chub mackerel Spanish mackerel.Be distributed in North Western Pacific, China, Korea, Japan and
Far-east Area of Russia, the most northern up to Sea of Okhotsk.Two endemic population can be divided into：One in the sea of Japan, and one in the Huanghai Sea and east
Sea.For one of North Western Pacific Main Commercial Fishes.
The medical value of mackerel is weakness of the spleen and the stomach for curing mainly；Indigestion；Tuberculosis is deficient；Neurasthenia；There is strengthening by means of tonics
Effect.
The nutritive value of mackerel is very high, and mackerel economic worth is quite high, is the food fish that a kind of depth is liked by broad masses.According to
Measure, every hectogram edible part contains 21.4 grams of protein .4 gram of lipase 37,20 milligrams of calcium, 226 milligrams of phosphorus, 2.0 milligrams of iron, thiamines
0.03 milligram of element, 0.29 milligram of riboflavin, 9.7 milligrams of niacin.Mackerel is except for, in addition to eating raw, also processing tomato juice canned fish and five
Sweetfish can etc., also can refine artificial butter and cod-liver oil respectively.According to relevant information introduction, in mackerel body, also contain two kinds of nutrition
It is worth higher material：One kind is eicosapentaenoic acid (EPA), and another kind is DHA (DHA), both materials
In mackerel lipid, content is higher.According to the test of Japanese relevant department, EPA content reaches 8%～10%, and the content of DHA is compared with EPA
For height.
EPA and DHA has following health-care effect to human body：(1) prevent blood vessel dilatation；(2) suppress platelet aggregation；(3) drop
Low blood pressure；(4) reduce the neutral fat in blood；(5) reduce the cholesterol in low-density lipoprotein；(6) reduce blood viscousness
Degree；(7) prevent miocardial infarction；(8) prevent cerebral infarction, finally prevent adult diseases.
Eat mackerel pregnant woman and teenager and children more, contribute to growing, improve intelligence.
Rich in copper, copper is the indispensable micronutrient of health, for blood, nervous centralis and immune system,
The growth of hair, skin and skeletal tissue and the internal organ such as brain and liver, the heart and function have a major impact.
Rich in phosphorus, constitute bone and tooth, promote growth and the reparation of bodily tissue organ, supply energy and vigor, ginseng
Regulation with acid-base balance.
Rich in protein, maintain potassium-sodium balance, eliminate oedema.Enhance immunity.Turn down blood pressure, buffer anaemia, be conducive to
Grow.
Mackerel is rich in nutritive value, delicious flavour, but it is due to the limitation of distributed areas, and hinterland is difficult to have
Fresh Spanish mackerel, and cold chain transportation cost is of a relatively high.
Although mackerel can make deep-processed food, such as can or salty dry product, on the one hand this lose mackerel originally
Delicate flavour, secondly, after deep processing, nutritive value is lost, and can add certain preservative, unfavorable to human body.
Content of the invention
For overcoming above-mentioned technical problem, the invention provides a kind of can reduce the mackerel that manufacturing procedure can conveniently be transported again
The processing technology of air-dried butterfly piece.
For achieving the above object, technical program of the present invention lies in：A kind of mackerel air-dries the processing technology of butterfly piece, including
Following steps：
(1) raw material outbound：Product is taken out from storehouse, notes gently removing and put down gently, it is to avoid collide the quality causing bad；
(2) raw material thaws：The method taking defrosting of turn-taking, successively first picks processing the fish melting from periphery beginning；Protect
Hold the greater homogeneity of defrosting；
(3) raw material classification：By broken skin with the raw material opened of the back of the body can not be done choose and do ordinary tablet, do not have the fillet of broken skin to do the back of the body and open
Tablet raw material；
(4) decaptitate, hacking：The fillet meeting are placed on blank, with knife along before flake vertical cut；Then the fish after decaptitating
It is placed on blank, left hand pins fish, the right hand draws afterbody by knife from dorsal midline；Vertical cutter steck must be pushed down, no during hacking
Can open partially；One layer of flesh of fish to be retained on steck, prevent flesh and blood from oozing out；After hacking, flesh noodles is placed in basket upward；Proceed to subsequent processing；
(5) go dirty：Fish is opened and with knife, two gills of fish is separated with fish, removed with the internal organ and the fish gill handling fish；Simultaneously
Scraped totally with the fish clot at bone in hilt fish；
(6) check：Inspection fish is dirty, whether fish blood, the fish gill are scraped totally；Check whether fillet are put neatly；Fillet after inspection
Flesh noodles is upward；And the fillet after inspection are moved to the position washing fish in time；
(7) wash fish：Flowing water cleans, and the water brush of fillet be aligned flowing is gently brushed away the fish blood on surface, firmly can not
Too big, in order to avoid hurting the flesh of fish, the fish after washing will be placed in the basket of another kind of color；
(8) inspection, perforating：Inspection have after washing fish noresidue fish is dirty, the fish gill, fish intestines, serious for hairtail blood, broken skin
, fish head fracture, open that inclined, fish mouth is split and choose finishing after process other products；In order that fillet band bone parts and bone free
Part is distinguished uniformly, by drilling device, band bone parts is carried out perforating；
(9) saline sook：Add, with the salt solution that concentration is 25%, the concentrated sea-tangle juice that concentration is 0.5% to soak 3 minutes, the flesh of fish
Face down and put in basket, being pushed down with empty basket cushioning plate above makes fillet be completely immersed in salt solution；
(10) cleaning, control water：The fillet soaking salt solution are pulled out after control water, gently rinses in flowing water by basket, wash away
The salt solution of residual；The basket filling fillet is placed on oblique control water frame；Control water 3-5 minute；
(11) put net：During pendulum net, down, upward, pendulum, on single-freeze wire side, notes being unable to adhesion, shape will be got well to flesh noodles to surface
See；
(12) air-dry：After setting, shelf is placed in 20-26 DEG C of drying room and is dried 4 hours；
(13) freeze：Put on mono-frozen machine strip upward by monolithic for product surface after air-drying, and during balance, shape is good-looking；
(14) product are examined：Ice slag that fillet are remained, impurity, meat mincing, fish intestines, the fish gill pare off；Tight oozing out fish blood after bubble salt
The underproof product of weight is chosen；
(15) it is classified：It is classified according to specification requirement, the fillet of fracture, shape difference are chosen simultaneously, individually deposit；
(16) frost, pack are swept：Front brush of casing brushes away the frost of fillet epidermis and flesh noodles, is placed in basket after sweeping frost；To sweep
The fillet of good frost load in sack, in during pack, tail is towards the outside towards bag；Flesh noodles is towards the one side of label；It is placed on electronics after pack
Deserve to be called and weigh；
(17) vacuumize：The vacuum of vacuum machine is first adjusted, vacuum is suitable before vacuumizing；Vacuum can not be too
Greatly, it is to avoid fillet rupture；
(18) metal detection：Cross metal detector by bag；
(19) vanning, multiple title, joint sealing：Case dress on request, be placed on after vanning on electronic scale multiple claim, during vanning, surface is upward；
(20) packing, case inspection：Packing, is placed on the qualified products after bundling in the strip of metal detection, crosses metal piece by piece
Detector is it is ensured that every can be transferred through metal detector；
(21) warehouse-in refrigeration：Deposit in the freezer packaged product being put into less than -18 DEG C.
Preferably：Can not firmly break when thawing in described raw material defrosting step, so that raw material is naturally come off；Product temperature controls
At -5 DEG C；Can not hydrolyze.
Preferably：Described decaptitate, the one side flesh of fish of bone will thickness in band during lower knife at back now 1cm in hacking step
Middle bone must not be spilt, prevent fish blood from oozing out, side thorn will band bone in having one side；Open and prevent during fish head fish mouth ftractures, note
Fish head must not be opened partially, go during mouth, to find that other products materials are done in the detection of broken skin.
Preferably：Described 25% salt solution and 0.5% concentrated sea-tangle juice mass ratio be 50：1.
The beneficial effects of the present invention is：
1st, mackerel is carried out hacking from dorsal midline, the two sides of mackerel is spread out, form butterfly-like shape, not only beautiful outline form
See, be beneficial to flesh of fish during later stage culinary art simultaneously and easily enter taste, later stage cooking time can also be shortened simultaneously；
2nd, this processing technology is simple, without other any additives being unfavorable for human body, keeps the original delicate flavour of mackerel
And nutriment；
3rd, increased air-dried operation in this technique, and the process air-drying is natural air drying, this can increase to mackerel a kind of
Very special mouthfeel, and all there is no this procedure in the processing of the fish food of routine, general drying method mostly is baking
Deng, the relatively bavin of the flesh of fish meat after baking, bad chewing, or lead to lose the fresh and tender mouth of the flesh of fish because loss of water is excessive
Sense.
Specific embodiment
With reference to specific embodiment, the present invention will be further described.
A kind of mackerel air-dries the processing technology of butterfly piece, comprises the steps：
(1) raw material outbound：Product is taken out from storehouse, notes gently removing and put down gently, it is to avoid collide the quality causing bad.Note
Meaning adjusts the shelf life of defrosting according to environment temperature and hacking speed.Outbound postpones, and increases the time that product thaws, outbound
Too early, reduce product thawing time.
(2) raw material thaws：The method taking defrosting of turn-taking, successively first picks processing the fish melting from periphery beginning；Protect
Hold the greater homogeneity of defrosting.Thaw little, increase the thawing time of product, thaw excessive, again warehouse-in will process, freeze to temperature
Can process after suitable.
(3) raw material classification：By broken skin with the raw material opened of the back of the body can not be done choose and do ordinary tablet, do not have the fillet of broken skin to do the back of the body and open
Tablet raw material.Classification will accurately, and the fillet of different size specification are placed in the basket of different colours.
(4) decaptitate, hacking：The fillet meeting are placed on blank, with knife along before flake vertical cut；Then the fish after decaptitating
It is placed on blank, left hand pins fish, the right hand draws afterbody by knife from dorsal midline；Vertical cutter steck must be pushed down, no during hacking
Can open partially；One layer of flesh of fish to be retained on steck, prevent flesh and blood from oozing out；After hacking, flesh noodles is placed in basket upward；Proceed to subsequent processing.
(5) go dirty：Fish is opened and with knife, two gills of fish is separated with fish, removed with the internal organ and the fish gill handling fish；Simultaneously
Scraped totally with the fish clot at bone in hilt fish.Can not remain that fish is dirty and the fish gill, prevent blood stains from contaminating.It is careful not to fish head to tear
Split.
(6) check：Inspection fish is dirty, whether fish blood, the fish gill are scraped totally；Check whether fillet are put neatly；Fillet after inspection
Flesh noodles is upward；And the fillet after inspection are moved to the position washing fish in time.
(7) wash fish：Flowing water cleans, and the water brush of fillet be aligned flowing is gently brushed away the fish blood on surface, firmly can not
Too big, in order to avoid hurting the flesh of fish, the fish after washing will be placed in the basket of another kind of color.The watery blood amassing Tibetan at middle bone will be extruded and wash
Go, the fillet after washing too much (3 is standard) in basket, must not be put；Must not firmly scrub, with tamper-proof fish body.During cleaning, flowing water
Must not be excessive, in order to avoid breaking up the flesh of fish.
(8) inspection, perforating：Inspection have after washing fish noresidue fish is dirty, the fish gill, fish intestines, serious for hairtail blood, broken skin
, fish head fracture, open that inclined, fish mouth is split and choose finishing after process other products；In order that fillet band bone parts and bone free
Part is distinguished uniformly, by drilling device, band bone parts is carried out perforating.Fillet after inspection will be placed in the basket of regulation, checks whether
Clean.Can not exert oneself during perforating too big, it is to avoid hurt fish-skin.
(9) saline sook：Add, with the salt solution that concentration is 25%, the concentrated sea-tangle juice that concentration is 0.5% to soak 3 minutes, its
In, 25% salt solution and 0.5% concentrated sea-tangle juice mass ratio be 50：1.The flesh of fish faces down and puts in basket, above with empty basket
Cushioning plate is pushed down makes fillet be completely immersed in salt solution.Often whether the concentration of detection salt solution reaches standard, notices that in basket, product is not
Can be overlapping, soak in strict accordance with the stipulated time.
(10) cleaning, control water：The fillet soaking salt solution are pulled out after control water, gently rinses in flowing water by basket, wash away
The salt solution of residual；The basket filling fillet is placed on oblique control water frame；Control water 3-5 minute.Running water to be used, fillet invade completely
In water, fish body surface will clean up.The control water time will put in place.
(11) put net：During pendulum net, down, upward, pendulum, on single-freeze wire side, notes being unable to adhesion, shape will be got well to flesh noodles to surface
See.Single-freeze wire side is preferably colored, is easy to check impurity.
(12) air-dry：After setting, shelf is placed in 20-26 DEG C of drying room and is dried 4 hours.
(13) freeze：Put on mono-frozen machine strip upward by monolithic for product surface after air-drying, and during balance, shape is good-looking.Note
Meaning mono-frozen machine strip water spray facility to adjust it is impossible to so that fillet flesh noodles is risen again or flesh noodles the flesh of fish stick in strip, cause
Fillet flesh noodles misrun phenomenon, cleaning mono-frozen machine outlet greasy dirt in time.
(14) product are examined：Ice slag that fillet are remained, impurity, meat mincing, fish intestines, the fish gill pare off；Tight oozing out fish blood after bubble salt
The underproof product of weight is chosen.Smooth, no meat mincing, ventral spine will be repaired in flesh of fish face.
(15) it is classified：It is classified according to specification requirement, the fillet of fracture, shape difference are chosen simultaneously, individually deposit；
(16) frost, pack are swept：Front brush of casing brushes away the frost of fillet epidermis and flesh noodles, is placed in basket after sweeping frost；To sweep
The fillet of good frost load in sack, in during pack, tail is towards the outside towards bag；Flesh noodles is towards the one side of label；It is placed on electronics after pack
Deserve to be called and weigh.
(17) vacuumize：The vacuum of vacuum machine is first adjusted, vacuum is suitable before vacuumizing；Vacuum can not be too
Greatly, it is to avoid fillet rupture.
(18) metal detection：Cross metal detector by bag.Every bag of product will gold be visited excessively, and per half an hour tests a minor metal
The sensitivity detecting is it is desirable to Fe ∮ ＜ 2.0mm, Sus ∮ ＜ 2.5mm.
(19) vanning, multiple title, joint sealing：Case dress on request, be placed on after vanning on electronic scale multiple claim, during vanning, surface is upward.
(20) packing, case inspection：Packing, is placed on the qualified products after bundling in the strip of metal detection, crosses metal piece by piece
Detector is it is ensured that every can be transferred through metal detector.Packing is elastic suitable, and per half an hour tests the spirit of a metal detection
Sensitivity is it is desirable to Fe ∮ ＜ 4.0mm, Sus ∮ ＜ 4.0mm.
(21) warehouse-in refrigeration：Deposit in the freezer packaged product being put into less than -18 DEG C.To enter cold in time, in case
What product caused because rising again returns white phenomenon；Finished product is placed on chock, must not be with metope directly contact.
This product organoleptic requirements freezing is suitable, and hardness is good, and below -18 DEG C of central temperature, fresh no corrupt, smell is normal
Free from extraneous odour.Fillet require no fracture, air-dry and oxidative phenomena, no dun ash or yellow etc., no extravasated blood, surface free from admixture.In case
No return white phenomenon.
Claims (4)
1. a kind of mackerel air-dry butterfly piece processing technology it is characterised in that：It comprises the steps：
(1) raw material outbound：Product is taken out from storehouse, notes gently removing and put down gently, it is to avoid collide the quality causing bad；
(2) raw material thaws：The method taking defrosting of turn-taking, successively first picks processing the fish melting from periphery beginning；Keep solution
The greater homogeneity freezing；
(3) raw material classification：By broken skin with the raw material opened of the back of the body can not be done choose and do ordinary tablet, the fillet of broken skin are not had to do back of the body hacking former
Material；
(4) decaptitate, hacking：The fillet meeting are placed on blank, with knife along before flake vertical cut；Then the fish after decaptitating is placed on
On blank, left hand pins fish, and the right hand draws afterbody by knife from dorsal midline；Vertical cutter steck must be pushed down it is impossible to open during hacking
Partially；One layer of flesh of fish to be retained on steck, prevent flesh and blood from oozing out；After hacking, flesh noodles is placed in basket upward；Proceed to subsequent processing；
(5) go dirty：Fish is opened and with knife, two gills of fish is separated with fish, removed with the internal organ and the fish gill handling fish；Use knife simultaneously
Fish clot at bone in fish is scraped totally；
(6) check：Inspection fish is dirty, whether fish blood, the fish gill are scraped totally；Check whether fillet are put neatly；Fillet flesh noodles after inspection
Upward；And the fillet after inspection are moved to the position washing fish in time；
(7) wash fish：Flowing water cleans, and the water brush of fillet be aligned flowing is gently brushed away the fish blood on surface, firmly can not be too big,
In order to avoid hurting the flesh of fish, the fish after washing will be placed in the basket of another kind of color；
(8) inspection, perforating：Inspection have after washing fish noresidue fish is dirty, the fish gill, fish intestines, serious, broken skin for hairtail blood, fish
Head rupture, open that inclined, fish mouth is split and choose finishing after process other products；In order that fillet band bone parts and no bone parts area
Divide uniformly, by drilling device, band bone parts are carried out perforating；
(9) saline sook：Add, with the salt solution that concentration is 25%, concentrated sea-tangle juice that concentration is 0.5% to soak 3 minutes, the flesh of fish towards
Under put in basket, being pushed down with empty basket cushioning plate above makes fillet be completely immersed in salt solution；
(10) cleaning, control water：The fillet soaking salt solution are pulled out after control water, gently rinses in flowing water by basket, wash away residual
Salt solution；The basket filling fillet is placed on oblique control water frame；Control water 3-5 minute；
(11) put net：During pendulum net, down, upward, pendulum, on single-freeze wire side, notes being unable to adhesion, shape is good-looking to flesh noodles to surface；
(12) air-dry：After setting, shelf is placed in 20-26 DEG C of drying room and is dried 4 hours；
(13) freeze：Put on mono-frozen machine strip upward by monolithic for product surface after air-drying, and during balance, shape is good-looking；
(14) product are examined：Ice slag that fillet are remained, impurity, meat mincing, fish intestines, the fish gill pare off；Serious oozing out fish blood after bubble salt
Underproof product is chosen；
(15) it is classified：It is classified according to specification requirement, the fillet of fracture, shape difference are chosen simultaneously, individually deposit；
(16) frost, pack are swept：Front brush of casing brushes away the frost of fillet epidermis and flesh noodles, is placed in basket after sweeping frost；Frost will be swept
Fillet load sack in, in during pack, tail is towards the outside towards bag；Flesh noodles is towards the one side of label；It is placed on electronic scale after pack
Weigh；
(17) vacuumize：The vacuum of vacuum machine is first adjusted, vacuum is suitable before vacuumizing；Vacuum can not be too big, keeps away
Exempt from fillet fracture；
(18) metal detection：Cross metal detector by bag；
(19) vanning, multiple title, joint sealing：Case dress on request, be placed on after vanning on electronic scale multiple claim, during vanning, surface is upward；
(20) packing, case inspection：Packing, is placed on the qualified products after bundling in the strip of metal detection, crosses metal detection piece by piece
Device is it is ensured that every can be transferred through metal detector；
(21) warehouse-in refrigeration：Deposit in the freezer packaged product being put into less than -18 DEG C.
2. mackerel according to claim 1 air-dry butterfly piece processing technology it is characterised in that：Described raw material defrosting step
Can not firmly break during middle defrosting, so that raw material is naturally come off；Product temperature controls at -5 DEG C；Can not hydrolyze.
3. mackerel according to claim 1 air-dry butterfly piece processing technology it is characterised in that：Described decaptitate, hacking step
In band during lower knife at back now 1cm in rapid, the one side flesh of fish of bone wants thickness must not spill middle bone, prevents fish blood from oozing out, side thorn will
The one side of band bone in having；Open and prevent during fish head fish mouth ftractures, note fish head must not open partially, go during mouth, to find the inspection of broken skin
Go out to do other products materials.
4. mackerel according to claim 1 air-dry butterfly piece processing technology it is characterised in that：Described 25% salt solution with
The mass ratio of 0.5% concentrated sea-tangle juice is 50：1.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549496A (en) * | 2013-09-27 | 2014-02-05 | 恒茂实业集团有限公司 | Making method for quick-frozen greenling double fillet |
| CN104351852A (en) * | 2014-11-20 | 2015-02-18 | 青岛耀栋食品有限公司 | Production process of instant vinegar-pickled scad small slices |
| CN104473230A (en) * | 2014-11-25 | 2015-04-01 | 恒茂实业集团有限公司 | Method for preparing seasoning mackerel slice dried by cold air |
-
2016
- 2016-10-13 CN CN201610893620.1A patent/CN106418285A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549496A (en) * | 2013-09-27 | 2014-02-05 | 恒茂实业集团有限公司 | Making method for quick-frozen greenling double fillet |
| CN104351852A (en) * | 2014-11-20 | 2015-02-18 | 青岛耀栋食品有限公司 | Production process of instant vinegar-pickled scad small slices |
| CN104473230A (en) * | 2014-11-25 | 2015-04-01 | 恒茂实业集团有限公司 | Method for preparing seasoning mackerel slice dried by cold air |
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Application publication date: 20170222 |