CN106962831A - The processing technology of golden pomfret seasoning steck - Google Patents
The processing technology of golden pomfret seasoning steck Download PDFInfo
- Publication number
- CN106962831A CN106962831A CN201710294696.7A CN201710294696A CN106962831A CN 106962831 A CN106962831 A CN 106962831A CN 201710294696 A CN201710294696 A CN 201710294696A CN 106962831 A CN106962831 A CN 106962831A
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- China
- Prior art keywords
- fillet
- fish
- parts
- steck
- golden pomfret
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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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of processing technology of golden pomfret seasoning steck, it comprises the following steps：Step 1: making fillet；Step 2: using ozone spraying fillet, deodorization processing is then carried out；Step 3: the fillet after deodorization is handled are mixed with trehalose, infiltration processing 20min；Freeze Step 4: the fillet after step 3 is handled pickle the laggard scanning frequencies of 1h；Step 5: quick-frozen fillet are checked one by one, metal detection is carried out by metal detector after vacuum packaging, enters after detection is qualified in 18 DEG C of freezer and stores, produce golden pomfret seasoning steck.The present invention is by taking fresh golden pomfret fillet to be used as raw material, handled by simple, effective Preservation Treatment and deodorization, obtained nutritive value is higher, the golden pomfret steck of excellent taste, safety non-toxic, disclosure satisfy that the demand that consumers in general eat to golden pomfret, is adapted to commercially widely popularize.
Description
Technical field
The present invention relates to aquatic products processing field.It is more particularly related to a kind of processing of golden pomfret seasoning steck
Technique.
Background technology
Golden pomfret contains a variety of nutrition, and 100 grams of golden pomfret meat contain 15.6 grams of protein, 6.6 grams of fat, carbohydrate
0.2 gram, 19 milligrams of calcium, 240 milligrams of phosphorus, 0.3 milligram of iron.Golden pomfret containing abundant unrighted acid, there is reduction courage in addition
Effect of sterol；Also containing abundant trace elements of selenium and magnesium, there is prevention effect to angiocardiopathies such as coronary sclerosis, and
Body aging, the generation of pre- anti-cancer can be delayed.Golden pomfret have nourishing qi and blood, mend the sharp bone of stomach strengthening the essence, joint lubricating, soft muscle it
Effect, aches etc. very effective to indigestion, splenasthenic diarrhea, anaemia, muscles and bones；Can be additionally used in children's weakness due to chronic disease, insufficiency of vital energy and blood,
The diseases such as lassitude hypodynamia, poor appetite.
Often edible golden pomfret is conducive to health, but is limited by conditions such as cooking level, territory restrictions through often to eat
It is restricted with the flesh of fish of golden pomfret, golden pomfret is processed into quick-frozen steck disclosure satisfy that the consumers in general of different geographical to gold
The eating requirements of butterfish.The steck of golden pomfret of the prior art is, using minced fillet as primary raw material, to add other auxiliary materials and add mostly
Work into pie refrigerated products, this method is made steck and generally has that extra large fishy smell is heavier, mouthfeel is poor, the nutritive value of the flesh of fish compared with
It is low, and processing method is complicated, cost is higher so that golden pomfret is restricted as the marketing of quick-frozen food.
The content of the invention
It is an object of the invention to solve at least the above, and provide the advantage that at least will be described later.
It is a still further object of the present invention to provide a kind of processing technology of golden pomfret seasoning steck, it is by taking fresh golden silvery pomfret
Carp fillets are handled, obtained nutritive value is higher, excellent taste, peace as raw material by simple, effective Preservation Treatment and deodorization
The golden pomfret steck of Atoxic, disclosure satisfy that the demand that consumers in general eat to golden pomfret, be adapted to commercially widely popularize.
In order to realize that there is provided a kind of processing of golden pomfret seasoning steck according to object of the present invention and further advantage
Technique, it comprises the following steps：
Step 1: choosing fresh golden pomfret, fillet are made；
Step 2: 2~the 3min of ozone spraying for being 2.0mg/L with concentration to the fillet obtained in step one, is then carried out
Deodorization processing；
Step 3: the fillet after deodorization processing in step 2 are mixed with trehalose, it is put into mixer and carries out low speed company
Continuous infiltration processing 20min；
Step 4: the fillet after step 3 is handled are put into flavoring and pickled, the laggard scanning frequencies of 1h are frozen, the fillet after freezing
Central temperature control below -18 DEG C；
Step 5: quick-frozen fillet are checked one by one, metal detection is carried out by metal detector after vacuum packaging,
Enter after detection is qualified in -18 DEG C of freezer and store, produce golden pomfret seasoning steck.
Preferably, the processing technology of described golden pomfret seasoning steck, the specific of fillet is made described in step one
Method is：The fish scale scraper of golden pomfret is removed, cut from back, belly is connected, the fish gill and internal organ is removed, cleans up, will clean
Clean fish is put into the maceration extract that 1~3 times of fish weight is added in the tank that salts down, and with hand and even, sealed cans stand 1 under the conditions of 10~15 DEG C
Taken out after~2h, take fish both sides to oppress with knife, fish head and fish-bone are stand-by, the good flesh of fish of piece is removed the peel, finishing produces fillet；
The maceration extract includes 0.1~0.3 part of 2~3 parts of chitosan, sodium isoascorbate, the Guar counted by weight
0.05~0.08 part of bean gum, 0.4~0.6 part of trisodium citrate, 8~12 parts of pomelo peel extract solution, 5~10 parts of hawthorn extract,
2~5 parts of 7~13 parts of Poria cocos extract solution and ginger powder.
Preferably, the processing technology of described golden pomfret seasoning steck, the specific method of fillet deodorization described in step 2
For：Fillet after ozone processing in step 2 are put into 5~10min of immersion in 50~60 DEG C of hot water, then fillet are taken out,
It is put into the middle part of a container on horizontally disposed dividing plate, the dividing plate bottom tiling has tiles on one layer of mixed powder, the mixed powder
One fillet, then one layer of mixed powder is covered on fillet, circulate stack successively, a plate is covered on the mixed powder of topmost
Body, the deodorization liquid with all 3~5 times of fillet weight is atomized by atomizer, and the leading to from the container bottom by atomization gas
Gas port is passed through in the container, after the completion of deodorization liquid is passed through, and closes the blow vent, and it is calm by fillet after 20~30min to stand
Taken out in device, then add and got rid of in washing machine together with sodium hydrogen carbonate powder and water, progress is got rid of and washes 20~30min, then from getting rid of washing machine
Middle taking-up fillet are placed in 5~8min of flushing under circulating water, and the fillet after flushing are put into 50~60 DEG C of hot water and soaked, 10~
Pull the moisture with hair-dryer cold wind drying fillet surface after 15min out, produce the fillet after deodorization processing；
The fillet weight ratio that sodium hydrogen carbonate powder and water are got rid of with addition in washing machine is 0.4:0.8:1.
The container is the hollow cylinder of upper lower sealing, and the container top and bottom are respectively equipped with gas outlet and ventilation
Mouthful, middle part is provided with the door body that can be opened/close, and the container inner horizontal is provided with dividing plate, and the dividing plate is provided with multiple logical
Warp layer cloth is connected in hole, any through hole.
Preferably, the processing technology of described golden pomfret seasoning steck, fillet are gone back before being mixed with the trehalose
The processing of injection modifying agent is have passed through, is specially：Fillet quality 5~10% is injected in fillet after being handled with from syringe to deodorization
Modifying agent, the modifying agent injected in any fillet is all divided into three equal parts, injected in three times, and the difference of injection fillet
Position, gently pats 2~4min of fillet after injection every time；Then the fillet for injecting modifying agent are put into vacuum tumbling in tumbler
5~10min, vacuum is 0.05MPa；
The preparation method of the modifying agent is：Fish head and fish-bone in collection step one, obtain fish auxiliary material, and put it into dress
Have in the preserving kettle of 2~4 times of water of fish auxiliary material gross mass, be warming up to 120~130 DEG C, continue to stop after 30~40min of infusion
Heating, adds citric acid and salt into preserving kettle while hot, stirs 10~15min, naturally cools to room temperature, filter is collected by filtration
Liquid, maltodextrin, carragheen, Hawaii macadamia nut oil and vegetable juice are added into filtrate, modifying agent is produced after stirring；
Citric acid, salt and fish auxiliary material gross weight ratio are 0.1:0.8:1；
Maltodextrin, carragheen, Hawaii macadamia nut oil, vegetable juice and the weight of filtrate ratio are 0.2:0.1:0.04:0.8:
1。
Preferably, the processing technology of described golden pomfret seasoning steck, the mixed powder is included in terms of parts by weight
Following raw material：4~9 parts of konjaku flour, 3~6 parts of activated carbon, 2~4 parts of lemon powder, 1~3 part of Kelp Powder, 5~10 parts
Orange peel powder and 2~5 parts of onion powder；The thickness control of every layer of mixed powder is in 6cm.
Preferably, the processing technology of described golden pomfret seasoning steck, it is 1 that the deodorization liquid, which includes weight ratio,:3:2:
1.5:3:4:1.2:0.8:1.8:2.2:2.5:5 ethanol, sodium chloride, citric acid, black tea, chrysanthemum tea, jasmine tea, radix glycyrrhizae carry
Take liquid, dark plum extract solution, cider, orange blossom, garlic juice and rice washing water.
Preferably, the processing technology of described golden pomfret seasoning steck, the flavoring includes following parts by weight
Raw material：5~10 parts of corn oil, 1~2 part of garlic granule, 1~2 part of garlic oil, 1~2 part of peppermint, 0.5~1 part of fennel, pepper 0.1~0.2
Part, 1~2 part of thick chilli sauce, 0.1~0.5 part of papain and 2~3 parts of green onion powder.
Preferably, the processing technology of the golden pomfret seasoning steck, the quality of the trehalose is the 0.2 of fillet quality
~0.5%.
The present invention at least includes following beneficial effect：
1st, the present invention is by taking fresh golden pomfret fillet to be used as raw material, at simple, effective Preservation Treatment and deodorization
Reason, obtained nutritive value is higher, the golden pomfret steck of excellent taste, safety non-toxic, disclosure satisfy that consumers in general to golden pomfret
Edible demand, is adapted to commercially widely popularize；
2nd, the chitosan in maceration extract has very strong hygroscopicity, it is possible to increase the water-retaining property of golden pomfret fish body, it is ensured that fish
The freshness of body, chitosan can play the role of good anti-oxidant and color protection to fish body, prevent fish body with metallic ion coordination
Color changes；Sodium isoascorbate has extremely strong antioxygenic property, can keep color and luster, the natural flavor of fish body, and nothing
Any toxic side effect；Sodium citrate has good complexing power to metal ions such as calcium, magnesium, iron, can prevent fish body from occurring black
Side or discoloration, can also substantially reduce the vigor of each tissue enzyme in fish body, extend the shelf-life of fish body；Guar gum can increase
The elasticity of the flesh of fish, and the other compositions in maceration extract can be made uniformly to stick to fish body surface so that active ingredient is quick, uniform
Infiltration the flesh of fish in, reach fresh-keeping, water conservation purpose；Pomelo peel extract solution, hawthorn extract and Poria cocos extract solution can not only
Play a part of sterilization, suppress growth of microorganism, additionally it is possible to improve the mouthfeel of the golden pomfret flesh of fish；Ginger powder has what deodorization was sterilized
Effect；Whole piece fish body and maceration extract are mixed thoroughly before fish head and fish-bone is gone, preserved under 10~15 DEG C of lower temperature, can
Cryogenic freezing is avoided to destroy the nutritive issue of the flesh of fish, while the battalion of whole piece fish because of the too high breed bacteria of temperature, will not be kept again
Material is supported, under the various material coordinative roles of maceration extract, splendid color protection, fresh-keeping, water conservation is played to the flesh of fish of golden pomfret, gone
The effect of raw meat and exterminating bacterium, ensure that the natural flavor of the golden pomfret flesh of fish；
3rd, on the one hand can be with sterilization by fillet ozone spraying, on the other hand can be rapid by fillet surface moisture
Volatilization so that maceration extract forms layer protecting film on fillet surface；Fillet are placed in immersion in hot water and carry out preliminary deodorization, mixing
Konjaku flour in powder has good water imbibition, absorbs the moisture on fillet surface；Activated carbon can adsorb the bad smell of fillet；Lemon
Lemon powder, orange peel powder and onion powder play a part of deodorization and improve flesh of fish mouthfeel；Kelp Powder is rich in protein, polysaccharide, lipid, ore deposit
Matter-element element, various trace elements and active somatomedin, by increasing capacitance it is possible to increase the seafood taste of the flesh of fish and abundant nutrition；Open container
Blow vent, the deodorization liquid of a variety of active principles such as ethanol, sodium chloride composition is passed through with the form of atomization gas by blow vent
In container, atomization gas can enter flesh of fish inside, and removable, can take the fishy smell inside fillet out of, be closed after the completion of being passed through
Close blow vent, it is ensured that atomization gas is fully contacted with fillet, open gas outlet after 20~30min, atomization gas Self-discharged can be compared with
Thoroughly remove bad smell in fillet；Fillet are added together with sodium acid carbonate and water and got rid of in washing machine, by the mixed of fillet surface adhesion
Powder is closed to remove, after be placed under circulating water and rinse, remove the sodium acid carbonate on fillet surfaces；
4th, fish head and fish-bone are brewed into soup, add the system such as maltodextrin, carragheen, Hawaii macadamia nut oil and vegetable juice
Into modifying agent, inject in fillet, increase the nutritional ingredient and mouthfeel of fillet, lift the nutritive value of golden pomfret steck, fully profit
Residue fish-bone and the nutrition of fish head with fish body；Fillet after deodorization processing are mixed with trehalose, and trehalose can be with the flesh of fish
In cell combine, protect cell not to be frozen bad so that the flesh of fish defrosting after still maintain original local flavor and mouthfeel；To the flesh of fish
In protein molecule there is stabilization, keep the elasticity of the flesh of fish, extend the shelf-life of the flesh of fish, in addition, trehalose can also be carried
Water-retaining property inside the height flesh of fish, can keep the flesh of fish, to ensure the freshness of the flesh of fish, further to keep golden pomfret in activated state
Natural flavor.
Further advantage, target and the feature of the present invention embodies part by following explanation, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Embodiment
With reference to embodiment, the present invention is described in further detail, to make those skilled in the art with reference to specification
Word can be implemented according to this.
It should be appreciated that such as " having ", "comprising" and " comprising " term used herein do not allot one or many
The presence or addition of individual other elements or its combination.
It should be noted that experimental method described in following embodiments, is conventional method unless otherwise specified, institute
Reagent and material are stated, unless otherwise specified, is commercially obtained.
<Embodiment 1>
A kind of processing technology of golden pomfret seasoning steck, it comprises the following steps：
The fish scale scraper of golden pomfret is removed Step 1: choosing fresh golden pomfret, cut from back, belly is connected, fish is removed
The gill and internal organ, are cleaned up, and the fish cleaned up are put into the maceration extract that 1 times of fish weight is added in the tank that salts down, with hand and even, sealed cans
Stand after 1h and take out under the conditions of 10 DEG C, take fish both sides to oppress with knife, fish head and fish-bone are stand-by, the good flesh of fish of piece is removed the peel, repaiied
It is whole, produce the fillet of golden pomfret；
The maceration extract includes 0.1 part of 2 parts of chitosan, sodium isoascorbate, the guar gum 0.05 counted by weight
Part, 0.4 part of trisodium citrate, 8 parts of pomelo peel extract solution, 5 parts of hawthorn extract, 7 parts of Poria cocos extract solution and 2 parts of ginger powder；
Step 2: the ozone spraying 2min for being 2.0mg/L with concentration to the fillet obtained in step one, then puts fillet
5min is soaked in the hot water for entering 50 DEG C, then fillet are taken out, is put into the middle part of a container on horizontally disposed dividing plate, the dividing plate
Bottom tiling has one fillet of tiling on one layer of mixed powder, the mixed powder, then covers one layer of mixed powder on fillet, follows successively
Ring is stacked, and a dividing plate is covered on the mixed powder of topmost, the deodorization liquid with all 3 times of fillet weight is passed through into atomizer mist
Change, and atomization gas is passed through in the container from the blow vent of the container bottom, after the completion of deodorization liquid is passed through, close described logical
Gas port, fillet are taken out, then add and got rid of in washing machine together with sodium hydrogen carbonate powder and water from container after standing 20min, are carried out
Get rid of and wash 20min, then taking-up fillet are placed under circulating water and rinse 5min from washing machine is got rid of, and the fillet after flushing are put into 50 DEG C
Soaked in hot water, pull the moisture with hair-dryer cold wind drying fillet surface after 10min out, produce the fillet after deodorization processing；
The container is the hollow cylinder of upper lower sealing, and the container top and bottom are respectively equipped with gas outlet and ventilation
Mouthful, middle part is provided with the door body that can be opened/close, and the container inner horizontal is provided with dividing plate, and the dividing plate is provided with multiple logical
Warp layer cloth is connected in hole, any through hole, to ensure that atomization gas can again ensure from dividing plate by being moved to dividing plate top
Mixed powder will not be missed from through hole；
The mixed powder includes the following raw material in terms of parts by weight：4 parts of konjaku flour, 3 parts of activated carbon, 2 parts of lemon
Lemon powder, 1 part of Kelp Powder, 5 parts of orange peel powder and 2 parts of onion powder；The thickness control of every layer of mixed powder is in 6cm；
It is 1 that the deodorization liquid, which includes weight ratio,:3:2:1.5:3:4:1.2:0.8:1.8:2.2:2.5:5 ethanol, chlorination
Sodium, citric acid, black tea, chrysanthemum tea, jasmine tea, licorice extract, dark plum extract solution, cider, orange blossom, garlic juice and wash in a pan
Meter Shui；
The weight ratio that the fillet in washing machine are got rid of in sodium acid carbonate, water and addition is 0.4:0.8:1；
Step 3: in fillet after being handled with from syringe to deodorization injection fillet quality 5% modifying agent, injection any one
Modifying agent in individual fillet is all divided into three equal parts, injects in three times, and the diverse location of injection fillet, every time after injection gently
Pat fillet 2min；Then the fillet for injecting modifying agent are put into vacuum tumbling 5min in the tumbler that vacuum is 0.05MPa,
Fillet are taken out from tumbler, 0.2% trehalose of the fillet quality after then being handled with quality for tumbling is mixed, and is put into
Low speed is carried out in mixer and continuously permeates processing 20min；
The preparation method of the modifying agent is：Fish head and fish-bone in collection step one, obtain fish auxiliary material, and put it into dress
Have in the preserving kettle of 2 times of water of fish auxiliary material gross mass, be warming up to 120 DEG C, continue to stop heating after infusion 30min, while hot to
Citric acid and salt are added in preserving kettle, 10min is stirred, naturally cools to room temperature, filtrate is collected by filtration, wheat is added into filtrate
Bud dextrin, carragheen, Hawaii macadamia nut oil and vegetable juice, modifying agent is produced after stirring；
Citric acid, salt and fish auxiliary material gross weight ratio are 0.1:0.8:1；
Maltodextrin, carragheen, Hawaii macadamia nut oil, vegetable juice and the weight of filtrate ratio are 0.2:0.1:0.04:0.8:
1；
Step 4: the fillet after step 3 is handled are put into flavoring and pickled, the laggard scanning frequencies of 1h are frozen, the fillet after freezing
Central temperature control below -18 DEG C；Fillet weight ratio after the flavoring is handled with step 3 is 1:2；
The flavoring includes the raw material of following parts by weight：5 parts of corn oil, 1 part of garlic granule, 1 part of garlic oil, 1 part of peppermint, fennel
2 parts of fragrant 0.5 part, 0.1 part of pepper, 1 part of thick chilli sauce, 0.1 part of papain and green onion powder；
Step 5: quick-frozen fillet are checked one by one, metal detection is carried out by metal detector after vacuum packaging,
It is required that Fe≤Φ 2.0mm, Non-Fe≤Φ 3.0mm, SUS≤Φ 3.0mm, calibration metal detector is needed before processing and after processing
Sensitivity, and in process every the sensitivity of half an hour calibration metal detector, normal operation is allowed to, to ensure product
In not metal impurities etc.；It will detect that qualified quick-frozen fillet enter to store in -18 DEG C of freezer, produce golden pomfret flavouring fish
Row, and pile up separately is carried out according to different size, lot number.
<Embodiment 2>
A kind of processing technology of golden pomfret seasoning steck, it comprises the following steps：
The fish scale scraper of golden pomfret is removed Step 1: choosing fresh golden pomfret, cut from back, belly is connected, fish is removed
The gill and internal organ, are cleaned up, and the fish cleaned up are put into the maceration extract that 3 times of fish weight is added in the tank that salts down, with hand and even, sealed cans
Stand after 2h and take out under the conditions of 15 DEG C, take fish both sides to oppress with knife, fish head and fish-bone are stand-by, the good flesh of fish of piece is removed the peel, repaiied
It is whole, produce the fillet of golden pomfret；
The maceration extract includes 0.3 part of 3 parts of chitosan, sodium isoascorbate, the guar gum 0.08 counted by weight
Part, 0.6 part of trisodium citrate, 12 parts of pomelo peel extract solution, 10 parts of hawthorn extract, 13 parts of Poria cocos extract solution and 5 parts of ginger powder；
Step 2: the ozone spraying 3min for being 2.0mg/L with concentration to the fillet obtained in step one, then puts fillet
10min is soaked in the hot water for entering 60 DEG C, then fillet are taken out, is put into the middle part of a container on horizontally disposed dividing plate, it is described every
The tiling of plate bottom has one fillet of tiling on one layer of mixed powder, the mixed powder, then covers one layer of mixed powder on fillet, successively
Circulation is stacked, and a dividing plate is covered on the mixed powder of topmost, the deodorization liquid with all 5 times of fillet weight is passed through into atomizer
Atomization, and atomization gas is passed through in the container from the blow vent of the container bottom, after the completion of deodorization liquid is passed through, close described
Blow vent, fillet are taken out, then add and got rid of in washing machine together with sodium hydrogen carbonate powder and water, entered from container after standing 30min
Row, which is got rid of, washes 30min, and fillet are then taken out from washing machine is got rid of and are placed in 5~8min of flushing under circulating water, the fillet after flushing are put into
Soaked in 60 DEG C of hot water, pull the moisture with hair-dryer cold wind drying fillet surface after 15min out, produce the fish after deodorization processing
Piece；
The container is the hollow cylinder of upper lower sealing, and the container top and bottom are respectively equipped with gas outlet and ventilation
Mouthful, middle part is provided with the door body that can be opened/close, and the container inner horizontal is provided with dividing plate, and the dividing plate is provided with multiple logical
Warp layer cloth is connected in hole, any through hole, to ensure that atomization gas can again ensure from dividing plate by being moved to dividing plate top
Mixed powder will not be missed from through hole；
The mixed powder includes the following raw material in terms of parts by weight：9 parts of konjaku flour, 6 parts of activated carbon, 4 parts of lemon
The orange peel powder and 5 parts of onion powder of lemon powder, 3 parts of 10 parts of Kelp Powder；The thickness control of every layer of mixed powder is in 6cm；
It is 1 that the deodorization liquid, which includes weight ratio,:3:2:1.5:3:4:1.2:0.8:1.8:2.2:2.5:5 ethanol, chlorination
Sodium, citric acid, black tea, chrysanthemum tea, jasmine tea, licorice extract, dark plum extract solution, cider, orange blossom, garlic juice and wash in a pan
Meter Shui；
The weight ratio that the fillet in washing machine are got rid of in sodium acid carbonate, water and addition is 0.4:0.8:1；
Step 3: in fillet after being handled with from syringe to deodorization injection fillet quality 10% modifying agent, inject any
Modifying agent in one fillet is all divided into three equal parts, injects in three times, and the diverse location of injection fillet, light after injection every time
Pat the piece 4min that fishes；Then the fillet for injecting modifying agent are put into vacuum tumbling in the tumbler that vacuum is 0.05MPa
10min, fillet are taken out from tumbler, and 0.5% trehalose of the fillet quality after then being handled with quality for tumbling is mixed
Close, be put into progress low speed in mixer and continuously permeate processing 20min；
The preparation method of the modifying agent is：Fish head and fish-bone in collection step one, obtain fish auxiliary material, and put it into dress
Have in the preserving kettle of 4 times of water of fish auxiliary material gross mass, be warming up to 130 DEG C, continue to stop heating after infusion 40min, while hot to
Citric acid and salt are added in preserving kettle, 15min is stirred, naturally cools to room temperature, filtrate is collected by filtration, wheat is added into filtrate
Bud dextrin, carragheen, Hawaii macadamia nut oil and vegetable juice, modifying agent is produced after stirring；
Citric acid, salt and fish auxiliary material gross weight ratio are 0.1:0.8:1；
Maltodextrin, carragheen, Hawaii macadamia nut oil, vegetable juice and the weight of filtrate ratio are 0.2:0.1:0.04:0.8:
1；
Step 4: the fillet after step 3 is handled are put into flavoring and pickled, the laggard scanning frequencies of 1h are frozen, the fillet after freezing
Central temperature control below -18 DEG C；Fillet weight ratio after the flavoring is handled with step 3 is 1:2；
The flavoring includes the raw material of following parts by weight：10 parts of corn oil, 2 parts of garlic granule, 2 parts of garlic oil, 2 parts of peppermint,
3 parts of 1 part of fennel, 0.2 part of pepper, 2 parts of thick chilli sauce, 0.5 part of papain and green onion powder；
Step 5: quick-frozen fillet are checked one by one, metal detection is carried out by metal detector after vacuum packaging,
It is required that Fe≤Φ 2.0mm, Non-Fe≤Φ 3.0mm, SUS≤Φ 3.0mm, calibration metal detector is needed before processing and after processing
Sensitivity, and in process every the sensitivity of half an hour calibration metal detector, normal operation is allowed to, to ensure product
In not metal impurities etc.；It will detect that qualified quick-frozen fillet enter to store in -18 DEG C of freezer, produce golden pomfret flavouring fish
Row, and pile up separately is carried out according to different size, lot number.
<Embodiment 3>
A kind of processing technology of golden pomfret seasoning steck, it comprises the following steps：
The fish scale scraper of golden pomfret is removed Step 1: choosing fresh golden pomfret, cut from back, belly is connected, fish is removed
The gill and internal organ, are cleaned up, and the fish cleaned up are put into the maceration extract that 2 times of fish weight is added in the tank that salts down, with hand and even, sealed cans
Stand after 1.5h and take out under the conditions of 13 DEG C, take fish both sides to oppress with knife, fish head and fish-bone are stand-by, the good flesh of fish of piece is removed the peel,
Finishing, produces the fillet of golden pomfret；
The maceration extract includes 0.2 part of 2.5 parts of chitosan, sodium isoascorbate, the guar gum counted by weight
0.07 part, 0.5 part of trisodium citrate, 10 parts of pomelo peel extract solution, 7 parts of hawthorn extract, 10 parts of Poria cocos extract solution and ginger powder 4
Part；
Step 2: the ozone spraying 2.5min for being 2.0mg/L with concentration to the fillet obtained in step one, then by fillet
8min is soaked in the hot water for being put into 55 DEG C, then fillet are taken out, is put into the middle part of a container on horizontally disposed dividing plate, it is described every
The tiling of plate bottom has one fillet of tiling on one layer of mixed powder, the mixed powder, then covers one layer of mixed powder on fillet, successively
Circulation is stacked, and a dividing plate is covered on the mixed powder of topmost, the deodorization liquid with all 4 times of fillet weight is passed through into atomizer
Atomization, and atomization gas is passed through in the container from the blow vent of the container bottom, after the completion of deodorization liquid is passed through, close described
Blow vent, fillet are taken out, then add and got rid of in washing machine together with sodium hydrogen carbonate powder and water, entered from container after standing 25min
Row, which is got rid of, washes 25min, and then taking-up fillet are placed under circulating water and rinse 7min from washing machine is got rid of, and the fillet after flushing are put into 55 DEG C
Hot water in soak, pull the moisture with hair-dryer cold wind drying fillet surface after 13min out, produce the fillet after deodorization processing；
The container is the hollow cylinder of upper lower sealing, and the container top and bottom are respectively equipped with gas outlet and ventilation
Mouthful, middle part is provided with the door body that can be opened/close, and the container inner horizontal is provided with dividing plate, and the dividing plate is provided with multiple logical
Warp layer cloth is connected in hole, any through hole, to ensure that atomization gas can again ensure from dividing plate by being moved to dividing plate top
Mixed powder will not be missed from through hole；
The mixed powder includes the following raw material in terms of parts by weight：7 parts of konjaku flour, 5 parts of activated carbon, 3 parts of lemon
Lemon powder, 2 parts of Kelp Powder, 8 parts of orange peel powder and 4 parts of onion powder；The thickness control of every layer of mixed powder is in 6cm；
It is 1 that the deodorization liquid, which includes weight ratio,:3:2:1.5:3:4:1.2:0.8:1.8:2.2:2.5:5 ethanol, chlorination
Sodium, citric acid, black tea, chrysanthemum tea, jasmine tea, licorice extract, dark plum extract solution, cider, orange blossom, garlic juice and wash in a pan
Meter Shui；
The weight ratio that the fillet in washing machine are got rid of in sodium acid carbonate, water and addition is 0.4:0.8:1；
Step 3: in fillet after being handled with from syringe to deodorization injection fillet quality 8% modifying agent, injection any one
Modifying agent in individual fillet is all divided into three equal parts, injects in three times, and the diverse location of injection fillet, every time after injection gently
Pat fillet 3min；Then the fillet for injecting modifying agent are put into vacuum tumbling 8min in the tumbler that vacuum is 0.05MPa,
Fillet are taken out from tumbler, 0.4% trehalose of the fillet quality after then being handled with quality for tumbling is mixed, and is put into
Low speed is carried out in mixer and continuously permeates processing 20min；
The preparation method of the modifying agent is：Fish head and fish-bone in collection step one, obtain fish auxiliary material, and put it into dress
Have in the preserving kettle of 3 times of water of fish auxiliary material gross mass, be warming up to 125 DEG C, continue to stop heating after infusion 35min, while hot to
Citric acid and salt are added in preserving kettle, 13min is stirred, naturally cools to room temperature, filtrate is collected by filtration, wheat is added into filtrate
Bud dextrin, carragheen, Hawaii macadamia nut oil and vegetable juice, modifying agent is produced after stirring；
Citric acid, salt and fish auxiliary material gross weight ratio are 0.1:0.8:1；
Maltodextrin, carragheen, Hawaii macadamia nut oil, vegetable juice and the weight of filtrate ratio are 0.2:0.1:0.04:0.8:
1；
Step 4: the fillet after step 3 is handled are put into flavoring and pickled, the laggard scanning frequencies of 1h are frozen, the fillet after freezing
Central temperature control below -18 DEG C；Fillet weight ratio after the flavoring is handled with step 3 is 1:2；
The flavoring includes the raw material of following parts by weight：8 parts of corn oil, 1.5 parts of garlic granule, 1.5 parts of garlic oil, peppermint
2.5 parts of 1.5 parts, 0.8 part of fennel, 0.15 part of pepper, 1.5 parts of thick chilli sauce, 0.3 part of papain and green onion powder；
Step 5: quick-frozen fillet are checked one by one, metal detection is carried out by metal detector after vacuum packaging,
It is required that Fe≤Φ 2.0mm, Non-Fe≤Φ 3.0mm, SUS≤Φ 3.0mm, calibration metal detector is needed before processing and after processing
Sensitivity, and in process every the sensitivity of half an hour calibration metal detector, normal operation is allowed to, to ensure product
In not metal impurities etc.；It will detect that qualified quick-frozen fillet enter to store in -18 DEG C of freezer, produce golden pomfret flavouring fish
Row, and pile up separately is carried out according to different size, lot number.
<Embodiment 4>
A kind of processing technology of golden pomfret seasoning steck, is with the difference of embodiment 3, and fillet manufacturing process is different, tool
Body is：Golden pomfret is removed into fish scale, the fish gill and internal organ, takes fish both sides to oppress with knife, fish head and fish-bone are stand-by, by the good flesh of fish of piece
Peeling, finishing, produces fillet.Remaining condition and parameter be the same as Example 3.
<Embodiment 5>
A kind of processing technology of golden pomfret seasoning steck, is with the difference of embodiment 3, and fillet go the deodorization method different,
Specially：Fillet after ozone processing in step 2 are put into 30~40min of immersion in deodorization liquid, then blown with hair-dryer cold wind
The moisture on dry fillet surface, produces the fillet after deodorization processing.Remaining condition and parameter be the same as Example 3.
<Embodiment 6>
A kind of processing technology of golden pomfret seasoning steck, is with the difference of embodiment 3, and it is 1 that deodorization liquid, which includes weight ratio,:
1.2:2:1 ginger powder, onion powder, vinegar and garlic powder.Remaining condition and parameter be the same as Example 3.
<Embodiment 7>
A kind of processing technology of golden pomfret seasoning steck, is with the difference of embodiment 3, and fillet are mixed with the trehalose
Without the process step of injection modifying agent before conjunction, i.e. it is low that fillet mix progress after deodorization is handled, directly with trehalose
Fast continuous infiltration processing.Remaining condition and parameter be the same as Example 3.
<Embodiment 8>
A kind of processing technology of golden pomfret seasoning steck, is with the difference of embodiment 3, and the flavoring is different, seasoning
Material includes the raw material of following parts by weight：10 parts of 2 parts of yellow rice wine, 1 part of salt, 0.5 part of monosodium glutamate and water.Remaining condition and parameter are with real
Apply example 3.
<Embodiment 9>
A kind of processing technology of golden pomfret seasoning steck, it comprises the following steps：
Step 1: choosing fresh golden pomfret, fish scale, the fish gill and internal organ are removed, cleans up, fish both sides will be taken with knife
The flesh of fish, removes fish head and fish-bone, and the good flesh of fish of piece is removed the peel, and finishing produces fillet；
Step 2: 2~the 3min of ozone spraying for being 2.0mg/L with concentration by step one gained fillet, then by fillet with
Trehalose mixing carries out low speed by mixer and continuously permeates 20min, the fillet after must handling；
Step 3: by following parts by weight：10 parts of 2 parts of yellow rice wine, 1 part of salt, 0.5 part of monosodium glutamate and water, prepare flavoring, will
Fillet after the processing that step 2 is obtained, which are put into flavoring, pickles 1h, then carries out quick-frozen, the fillet central temperature after freezing
Control is below -18 DEG C；Fillet weight ratio after the flavoring is handled with step 3 is 1:2；
Step 4: quick-frozen fillet are checked one by one, metal detection is carried out by metal detector after vacuum packaging,
Enter after detection is qualified in -18 DEG C of freezer and store, produce golden pomfret seasoning steck.
<Embodiment 10>
A kind of processing technology of golden pomfret seasoning steck, it comprises the following steps：
Step 1: choosing fresh golden pomfret, fish scale, the fish gill and internal organ are removed, cleans up, fish both sides will be taken with knife
The flesh of fish, removes fish head and fish-bone, and the good flesh of fish of piece is removed the peel, and finishing produces fillet；
Step 2: 2~the 3min of ozone spraying for being 2.0mg/L with concentration by step one gained fillet, the fish after must handling
Piece；
Step 3: by following parts by weight：10 parts of 2 parts of yellow rice wine, 1 part of salt, 0.5 part of monosodium glutamate and water, prepare flavoring, will
Fillet after the processing that step 2 is obtained, which are put into flavoring, pickles 1h, then carries out quick-frozen, the fillet central temperature after freezing
Control is below -18 DEG C；Fillet weight ratio after the flavoring is handled with step 3 is 1:2；
Step 4: quick-frozen fillet are checked one by one, metal detection is carried out by metal detector after vacuum packaging,
Enter after detection is qualified in -18 DEG C of freezer and store, produce golden pomfret seasoning steck.
<Sensory evaluation>
Golden pomfret seasoning steck made from Example 3~10, passes through conventional defreezing method and same culinary art respectively
Method, is made edible ripe steck, and numbers (1)~(8) number steck, and randomly select volunteer in this city tastes (1) successively
8 portions of golden pomfret steck are carried out sensory evaluation by~(8) number steck, wherein identification standards of grading are shown in Table 1, embodiment 3~10
Evaluation result is shown in Table 2.
The naked eyes evaluation standards of grading of table 1
The evaluation result of table 2
| Project | Color and luster (40 points) | Smell (40 points) | Mouthfeel (40 points) | Total score (120) |
| Embodiment 3 | 39 | 38 | 40 | 117 |
| Embodiment 4 | 24 | 30 | 33 | 87 |
| Embodiment 5 | 32 | 23 | 27 | 82 |
| Embodiment 6 | 35 | 24 | 32 | 91 |
| Embodiment 7 | 29 | 28 | 24 | 81 |
| Embodiment 8 | 34 | 32 | 27 | 93 |
| Embodiment 9 | 20 | 24 | 23 | 67 |
| Embodiment 10 | 13 | 10 | 15 | 38 |
As shown in Table 2, the present invention implements 3 obtained golden pomfret seasoning steck relative to embodiment 4~10, to the sense organ of steck
Quality has greatly improved, and uniform color, smell is pleasant, with rich flavor, and natural flavor and the fish of golden pomfret are maintained well
The delicate mouthfeel of meat, with extraordinary market popularization value.
Wherein, it can be explained by the result of embodiment 9 compared with Example 10, trehalose can improve the water conservation inside the flesh of fish
Property, the flesh of fish can be kept in activated state to ensure the freshness of the flesh of fish, the natural flavor of golden pomfret is kept, to the color of steck
Pool, smell and mouthfeel improve significantly；Embodiment 4~8 is compared with the result of embodiment 3, it is known that：1) it is complete to golden pomfret
The pretreatment of fish body, the anti-oxidant of maceration extract, color protection, it is fresh-keeping in the presence of, can keep steck uniform coloration, it is pleasant from
Right local flavor with sweet and sour flavor and delicate mouthfeel；2) fillet are placed in use in embodiment 3 in container and remove deodorization method, can effectively, soon
The fishy smell of the removal fillet of speed so that the steck excellent taste of making, without extra large fishy smell；3) using the deodorization prepared in embodiment 3
Liquid, deodorization effect is good, and can play certain color protection, fresh-keeping effect；4) fish-bone of removal and fish head are reclaimed in embodiment 3
Utilize, be brewed into soup, injection fillet, lift the taste of steck, and further keep the color and luster and delicate flavour of the flesh of fish；5) use
Steck is made in the flavoring that embodiment 3 is prepared, and juice is more, oppresses fresh and tender, fine and smooth.
Number of devices and treatment scale described herein are the explanations for simplifying the present invention.To the present invention application,
Modifications and variations will be readily apparent to persons skilled in the art.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed
With it can be applied to various suitable the field of the invention completely, can be easily for those skilled in the art
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, the present invention is not limited
In specific details.
Claims (8)
1. a kind of processing technology of golden pomfret seasoning steck, it is characterised in that comprise the following steps：
Step 1: choosing fresh golden pomfret, fillet are made；
Step 2: 2~the 3min of ozone spraying for being 2.0mg/L with concentration to the fillet obtained in step one, then carries out deodorization
Processing；
Step 3: the fillet after deodorization processing in step 2 are mixed with trehalose, it is put into progress low speed in mixer and continuously oozes
20min is handled thoroughly；
Step 4: the fillet after step 3 is handled are put into flavoring and pickled, the laggard scanning frequencies of 1h are frozen, in the fillet after freezing
Heart temperature control is below -18 DEG C；
Step 5: quick-frozen fillet are checked one by one, metal detection, detection are carried out by metal detector after vacuum packaging
Enter after qualified in -18 DEG C of freezer and store, produce golden pomfret seasoning steck.
2. the processing technology of golden pomfret seasoning steck as claimed in claim 1, it is characterised in that the making described in step one
The specific method of fillet is：The fish scale scraper of golden pomfret is removed, cut from back, belly is connected, the fish gill and internal organ are removed, cleaning is dry
Only, the fish cleaned up is put into the maceration extract that 1~3 times of fish weight is added in the tank that salts down, with hand and even, sealed cans are in 10~15 DEG C of bars
Stand after 1~2h and take out under part, take fish both sides to oppress with knife, fish head and fish-bone are stand-by, the good flesh of fish of piece is removed the peel, finishing, i.e.,
Obtain fillet；
The maceration extract includes 0.1~0.3 part of 2~3 parts of chitosan, sodium isoascorbate, the guar gum counted by weight
0.05~0.08 part, 0.4~0.6 part of trisodium citrate, 8~12 parts of pomelo peel extract solution, 5~10 parts of hawthorn extract, Poria cocos
2~5 parts of 7~13 parts of extract solution and ginger powder.
3. the processing technology of golden pomfret seasoning steck as claimed in claim 2, it is characterised in that fillet are gone described in step 2
Raw meat specific method is：Fillet after ozone processing in step 2 are put into 5~10min of immersion in 50~60 DEG C of hot water, then
Fillet are taken out, are put into the middle part of a container on horizontally disposed dividing plate, the dividing plate bottom tiling has one layer of mixed powder, described mixed
The fillet that tiled on powder are closed, then one layer of mixed powder is covered on fillet, circulation successively is stacked, in the mixed powder overlying of topmost
One plate body of lid, the deodorization liquid with all 3~5 times of fillet weight is atomized by atomizer, and by atomization gas from the container
The blow vent of bottom is passed through in the container, after the completion of deodorization liquid is passed through, and closes the blow vent, and standing will after 20~30min
Fillet take out from container, then add and are got rid of in washing machine together with sodium hydrogen carbonate powder and water, and progress, which is got rid of, washes 20~30min, then
Fillet are taken out from washing machine is got rid of to be placed under circulating water in 5~8min of flushing, the hot water that the fillet after flushing are put into 50~60 DEG C
Pull the moisture with hair-dryer cold wind drying fillet surface after immersion, 10~15min out, produce the fillet after deodorization processing；
The fillet weight ratio that sodium hydrogen carbonate powder and water are got rid of with addition in washing machine is 0.4:0.8:1.
The container is the hollow cylinder of upper lower sealing, and the container top and bottom are respectively equipped with gas outlet and blow vent, in
Portion is provided with the door body that can be opened/close, and the container inner horizontal is provided with dividing plate, and the dividing plate is provided with multiple through holes, appoints
Warp layer cloth is connected to described in one in through hole.
4. the processing technology of golden pomfret seasoning steck as claimed in claim 3, it is characterised in that fillet with the trehalose
The processing of injection modifying agent is also have passed through before mixing, is specially：Fillet are injected in fillet after being handled with from syringe to deodorization
The modifying agent of quality 5~10%, the modifying agent injected in any fillet is all divided into three equal parts, injects in three times, and note
Enter the diverse location of fillet, gently pat 2~4min of fillet after injection every time；Then the fillet for injecting modifying agent are put into tumbling
5~10min of vacuum tumbling in machine, vacuum is 0.05MPa；
The preparation method of the modifying agent is：Fish head and fish-bone in collection step one, obtain fish auxiliary material, and put it into equipped with fish
In the preserving kettle of 2~4 times of water of auxiliary material gross mass, 120~130 DEG C are warming up to, continues to stop adding after 30~40min of infusion
Heat, adds citric acid and salt into preserving kettle while hot, stirs 10~15min, naturally cools to room temperature, filtrate is collected by filtration,
Maltodextrin, carragheen, Hawaii macadamia nut oil and vegetable juice are added into filtrate, modifying agent is produced after stirring；
Citric acid, salt and fish auxiliary material gross weight ratio are 0.1:0.8:1；
Maltodextrin, carragheen, Hawaii macadamia nut oil, vegetable juice and the weight of filtrate ratio are 0.2:0.1:0.04:0.8:1.
5. the processing technology of golden pomfret seasoning steck as claimed in claim 4, it is characterised in that the mixed powder is included with weight
Measure the following raw material of number meter：4~9 parts of konjaku flour, 3~6 parts of activated carbon, 2~4 parts of lemon powder, 1~3 part of sea-tangle
Powder, 5~10 parts of orange peel powder and 2~5 parts of onion powder；The thickness control of every layer of mixed powder is in 6cm.
6. the processing technology of golden pomfret seasoning steck as claimed in claim 5, it is characterised in that the deodorization liquid includes weight
Than for 1:3:2:1.5:3:4:1.2:0.8:1.8:2.2:2.5:5 ethanol, sodium chloride, citric acid, black tea, chrysanthemum tea, jasmine
Jasmine tea, licorice extract, dark plum extract solution, cider, orange blossom, garlic juice and rice washing water.
7. the processing technology of golden pomfret seasoning steck as claimed in claim 6, it is characterised in that the flavoring includes following
The raw material of parts by weight：5~10 parts of corn oil, 1~2 part of garlic granule, 1~2 part of garlic oil, 1~2 part of peppermint, 0.5~1 part of fennel, Hu
2~3 parts of 0.1~0.2 part of green pepper, 1~2 part of thick chilli sauce, 0.1~0.5 part of papain and green onion powder.
8. the processing technology of golden pomfret seasoning steck as claimed in claim 7, it is characterised in that the quality of the trehalose is
The 0.2~0.5% of fillet quality.
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| CN112655913A (en) * | 2019-12-06 | 2021-04-16 | 海南勤富食品有限公司 | Tilapia processing production method and process thereof |
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