CN107149100A - 一种小黄鱼烤香鱼及加工技术 - Google Patents
一种小黄鱼烤香鱼及加工技术 Download PDFInfo
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Abstract
本发明公开了一种小黄鱼烤香鱼，所述小黄鱼烤香鱼由以下成分及其重量份组成：小黄鱼64‑78份、腌制液16‑24份、调味液13‑22份，经原料处理、盐渍、蒸煮、干燥、调味、烘烤等工序制得，其味道鲜美，色泽明艳，营养丰富，既可上普通家庭餐桌，又可进中档饭店、宾馆，同时，通过加工可使低档小杂鱼便于贮运，增值数倍，是一种很有发展前途的鱼类熟食品加工业。
Description
技术领域
本发明涉及一种食品加工技术，尤其是涉及一种安康鱼软罐头食品及加工技术。
背景技术
小黄鱼(Larimichthyspolyactis)又名小黄花鱼，脊椎动物，硬骨鱼纲，石首鱼科。体形似大黄鱼，但头较长，眼较小，鳞片较大，尾柄短而宽，背鳍起点至侧线间具5-6行鳞，金黄色。椎骨28～30块。耳石较大。体长约20余厘米，体长最长可达40cm。体背灰褐色，腹部金黄色。为近海底层结群性洄游鱼类，栖息于泥质或泥沙底质的海区。产卵场在沿岸海区水深10～25米，越冬场一般为40～80米，鱼群有明显的垂直移动现象，黄昏时上升，黎明下降，白昼栖息于底层或近底层。冬季在深海越冬，春季向沿岸洄游，3-6月间产卵，主要以糠虾、毛虾及小型鱼类为食，秋末返回深海。鳔能发声。中国产于东海、黄海、渤海，朝鲜半岛西海岸也有分布。为中国重要经济鱼类。供鲜食或制成咸干品；鳔可制鱼鳔胶；***可制鱼精蛋白。小黄鱼含有丰富的蛋白质、矿物质和维生素，对人体有很好的补益作用，对体质虚弱和中老年人来说，食用小黄鱼会收到很好的食疗效果。而且小黄鱼含有丰富的微量元素硒，能清除人体代谢产生的自由基，能延缓衰老，并对各种癌症有防治功效。
五香烤鱼是以小黄鱼为主要原料，经调味、烘干后的熟食品。其味道鲜美，色泽明艳，营养丰富，既可上普通家庭餐桌，又可进中档饭店、宾馆，同时，通过加工可使低档小杂鱼便于贮运，增值数倍，是一种很有发展前途的鱼类熟食品加工业。
而在现有的加工技术中以小黄鱼为原料的烤鱼不够入味，营养成分流失较多且腥味较浓以及成分较高等问题。
发明内容
本发明的目的在于提供一种本发明的目的在于提供一种味道鲜美，较好感官效果，色泽明艳，营养丰富的小黄鱼烤香鱼及加工技术。
本发明是通过以下技术方案实现的：一种小黄鱼烤香鱼，所述小黄鱼烤香鱼由以下成分及其重量份组成：小黄鱼64-78份、腌制液16-24份、调味液13-22份。
作为优选，所述腌制液的成分及其配方为：百草霜15-22份、食盐24-32份、葡萄糖4-8份、香辛料7-13份、六偏磷酸钠11-18份、焦磷酸钠6-12份、花椒12-31份、八角11-17份、茴香13-18份、芩草0.2-0.4份、春砂仁0.5-0.8份，将小黄鱼想通过该腌制剂腌制，使小黄鱼更加入味，并提高小黄鱼的口感，其中，芩草和春砂仁通过焦磷酸钠或因协同作用产生了渗透的作用，使其更加入味，从而提高其感官效果。
作为优选，所述调味液由以下成分及其重量份组成：八角2-5份、白糖3-4份、酱油5-7份、精盐7-10份、辣椒粉5-7份、黄酒4-9份、生姜1-3份，葱2-4份、味精6-10份，提高小黄鱼的鲜美可口，提升顾客的喜爱。
一种小黄鱼烤香鱼的加工技术，包括以下加工步骤：
1)原料处理：原料鱼选取冰鲜或冷冻的鱼货，解冻，除鳞、除头、除内脏，用低流速纯净水洗净后置于腌制液中腌制6-12h；
2)蒸煮干燥：将腌制后的小黄鱼装在蒸煮烘架上，先用蒸汽蒸熟，而后在58-88℃的烘房内干燥至水分含量30％-50％，干燥7-9h；
3)调味：取干燥的鱼块放在预先配制好的调味液中浸泡20-50min，每5-8min搅拌一次；
4)烘烤：将浸渍调味液的鱼块，沥干后平摊在铝丝烘架上，第二次进入烘房中烘烤3-6小时即为成品；
5)包装：成品自烘房中取出冷却至室温，即可直接食用或包装贮运。
作为优选，所述步骤1)中原料鱼也可用盐渍保藏的咸卤鱼，咸卤鱼须用清洁流水，漂洗脱盐，提高产品的范围，增强生产效率。
作为优选，所述步骤3)中调味液的制备方法为：八角洗净敲碎，加水煮熬至60-80份，然后在滤液中加白糖、酱油、精盐、辣椒粉、生姜一起煮沸，再加入黄酒、味精、葱，通过这样的制备使调味料更加的鲜美，更具有独特的风味。
与现有技术相比，本发明的优点在于：本发明一种小黄鱼烤香鱼及加工技术，秉承中式传统工艺，既可上普通家庭餐桌，又可进中档饭店、宾馆。同时，通过加工可使低档小杂鱼便于贮运，本发明得到的烤香鱼产品具有益气补虚，味道鲜美，色泽明艳等特点，是一款兼具美味与营养的现代水产品制品，工艺易于标准化、适合大规模生产。
具体实施方式
以下结合实施例对本发明作进一步详细描述。
实施例1：
一种小黄鱼烤香鱼，所述小黄鱼烤香鱼由以下成分及其重量份组成：小黄鱼64份、腌制液16份、调味液13份。
所述腌制液的成分及其配方为：百草霜15份、食盐24份、葡萄糖4份、香辛料7份、六偏磷酸钠11份、焦磷酸钠6份、花椒12份、八角11份、茴香13份、芩草0.2份、春砂仁0.5份，将小黄鱼想通过该腌制剂腌制，使小黄鱼更加入味，并提高小黄鱼的口感。
所述调味液由以下成分及其重量份组成：八角2份、白糖3份、酱油5份、精盐7份、辣椒粉5份、黄酒4份、生姜1份，葱2份、味精6份，提高小黄鱼的鲜美可口，提升顾客的喜爱。
一种小黄鱼烤香鱼的加工技术，包括以下加工步骤：
1)原料处理：原料鱼选取冰鲜或冷冻的鱼货，解冻，除鳞、除头、除内脏，用低流速纯净水洗净后置于腌制液中腌制6h；
2)蒸煮干燥：将腌制后的小黄鱼装在蒸煮烘架上，先用蒸汽蒸熟，而后在58-88℃的烘房内干燥至水分含量50％，干燥7h；
3)调味：取干燥的鱼块放在预先配制好的调味液中浸泡20min，每5min搅拌一次；
4)烘烤：将浸渍调味液的鱼块，沥干后平摊在铝丝烘架上，第二次进入烘房中烘烤3小时即为成品；
2.包装：成品自烘房中取出冷却至室温，即可直接食用或包装贮运。
所述步骤1)中原料鱼也可用盐渍保藏的咸卤鱼，咸卤鱼须用清洁流水，漂洗脱盐，提高产品的范围，增强生产效率。
所述步骤3)中调味液的制备方法为：八角洗净敲碎，加水煮熬至60份，然后在滤液中加白糖、酱油、精盐、辣椒粉、生姜一起煮沸，再加入黄酒、味精、葱，通过这样的制备使调味料更加的鲜美，更具有独特的风味。
实施例2：
调味液配方的制备方法为：3份八角洗净敲碎，加水65份，煮熬1h，然后，在滤液中加白糖4、酱油6份、精盐8份、辣椒粉6份、生姜2份一起煮沸，再加入黄酒5份、葱3份、味精7份，过滤后的残渣，再加入少许新香料，可作第二次调料使用，其色泽、风味、口感见下表。
| 项目 | 色泽 | 风味 | 口感 |
| 评定 | 优 | 优 | 良 |
由上表可知，该配方下的小黄鱼烤香鱼色香味俱全，但口感欠佳，有腻感,粗老。
实施,3：
调味液配方的制备方法为：5份八角洗净敲碎，加水65份，煮熬1h，然后，在滤液中加白糖4、酱油7份、精盐10份、辣椒粉7份、生姜3份一起煮沸，再加入黄酒9份、葱4份、味精10份，其色泽、风味、口感见下表。
| 项目 | 色泽 | 风味 | 口感 |
| 评定 | 优 | 良 | 优 |
由上表可知，该配方下的小黄鱼烤香鱼色泽明亮，肉质紧致、口感好，但气味不佳，以上实验数据呈非线性，其作用机理有待验证。
当然，上述说明并非对本发明的限制，本发明也并不限于上述举例。本技术领域的普通技术人员在本发明的实质范围内，作出的变化、改型、添加或替换，也应属于本发明的保护范围。
Claims (6)
1.一种小黄鱼烤香鱼，其特征在于，所述小黄鱼烤香鱼由以下成分及其重量份组成：小黄鱼64-78份、腌制液16-24份、调味液13-22份。
2.根据权利要求1所述的一种小黄鱼烤香鱼，其特征在于，所述腌制液的成分及其配方为：百草霜15-22份、食盐24-32份、葡萄糖4-8份、香辛料7-13份、六偏磷酸钠11-18份、焦磷酸钠6-12份、花椒12-31份、八角11-17份、茴香13-18份、芩草0.2-0.4份、春砂仁0.5-0.8份。
3.根据权利要求1所述的一种小黄鱼烤香鱼，其特征在于，所述调味液由以下成分及其重量份组成：八角2-5份、白糖3-4份、酱油5-7份、精盐7-10份、辣椒粉5-7份、黄酒4-9份、生姜1-3份，葱2-4份、味精6-10份。
4.一种小黄鱼烤香鱼的加工技术，其特征在于，包括以下加工步骤：
1）原料处理：原料鱼选取冰鲜或冷冻的鱼货，解冻，除鳞、除头、除内脏，用低流速纯净水洗净后置于腌制液中腌制6-12h；
2）蒸煮干燥：将腌制后的小黄鱼装在蒸煮烘架上，先用蒸汽蒸熟，而后在58-88℃的烘房内干燥至水分含量30%-50%，干燥7-9h；
3）调味：取干燥的鱼块放在预先配制好的调味液中浸泡20-50min，每5-8min搅拌一次；
4）烘烤：将浸渍调味液的鱼块，沥干后平摊在铝丝烘架上，第二次进入烘房中烘烤3-6小时即为成品；
5）包装：成品自烘房中取出冷却至室温，即可直接食用或包装贮运。
5.根据权利要求2所述的一种小黄鱼烤香鱼的加工技术，其特征在于，所述步骤1）中原料鱼也可用盐渍保藏的咸卤鱼，咸卤鱼须用清洁流水，漂洗脱盐。
6.根据权利要求2所述的一种小黄鱼烤香鱼的加工技术，其特征在于，所述步骤3）中调味液的制备方法为：八角洗净敲碎，加水煮熬至60-80份，然后在滤液中加白糖、酱油、精盐、辣椒粉、生姜一起煮沸，再加入黄酒、味精、葱。
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