CN107751852A - A kind of processing method of instant fish product - Google Patents
A kind of processing method of instant fish product Download PDFInfo
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- CN107751852A CN107751852A CN201711113476.6A CN201711113476A CN107751852A CN 107751852 A CN107751852 A CN 107751852A CN 201711113476 A CN201711113476 A CN 201711113476A CN 107751852 A CN107751852 A CN 107751852A
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Abstract
The invention discloses a kind of processing method of instant fish product, comprise the following steps：（1）Anchovies is soaked in composite compaction technique, then cleans and drains；（2）Anchovies after immersion is subjected to fried processing；（3）By the anchovies after frying in modified bittern 25~35min of micro-boiling stew in soy sauce, the modified bittern includes salt and composite phosphate, the temperature for controlling modified bittern during micro-boiling stew in soy sauce is 98 105 DEG C, it is 1.5~3.0% to control weight/mass percentage composition of the salt in modified bittern, and weight/mass percentage composition of the composite phosphate in modified bittern is 0.05~0.15%；（4）Will be through step（3）The anchovies of processing carries out dispensing, packaging, sterilization and air-dried, and obtains instant fish product.Instant fish product yield rate prepared by the processing method is high, and cost is low, can lift the quality and mouthfeel of product.
Description
Technical field
The present invention relates to a kind of processing method of instant fish product, more particularly to a kind of instant fish product yield rate of raising
Processing method, belong to sauce halogen fish product manufacture field.
Background technology
Instant fish product refers to using anchoviess such as official business fish, grunion, flatfish as primary raw material, featured, immersion, oil
After fried, stew in soy sauce, the instant fish product that the technique such as auxiliary material spice, packaging makes is added.Current instant fish product is only located before anchovies
Phosphate content is controlled in reason, phosphate content in anchovies body is reached default scope, stew in soy sauce technique uses bumping side substantially
Formula, brine temperature are up to 110 DEG C, can make anchovies tasty substantially, but big, the bittern salinity that in stew in soy sauce process water evaporation quantity be present
Height, it is unfavorable for stew in soy sauce process moisture and migrates into anchovies fiber, phosphate loss is very fast in anchovies body during stew in soy sauce, water conservation
Property decline so that instant fish product yield rate is not high, is typically only 100% or so, anchovies fiber fluffy degree deficiency, thick gravy it is few and
Meat is partially hard, and the edible satisfaction of consumer is relatively low, even if market part product yield ratio can exceed that 100%, but can substantially find out
Product institutional framework and color and luster are all bad, and product quality is uneven, and it is poor to eat taste mouthfeel.
The content of the invention
Present invention solves the technical problem that being, the yield rate of instant fishery -ies product is relatively low in the prior art, the knot of tissue of product
Structure and color and luster are bad, and product quality is uneven, and it is poor to eat taste mouthfeel.
The technical scheme is that, there is provided a kind of processing method of instant fish product, comprise the following steps：
(1) anchovies is soaked in composite compaction technique, then cleans and drain；The composite compaction technique includes salt and compound phosphorus
Hydrochlorate；
(2) anchovies that will be handled through step (1) carries out fried processing；
(3) will through the anchovies that step (2) is handled in modified bittern 25~35min of micro-boiling stew in soy sauce, in the modified bittern
Including salt and composite phosphate, the temperature for controlling modified bittern during micro-boiling stew in soy sauce is 98-105 DEG C, and control salt is changing
Property bittern in weight/mass percentage composition be 1.5~3.0%, weight/mass percentage composition of the composite phosphate in modified bittern is 0.05
~0.15%；
(4) anchovies that will be handled through step (3) carries out dispensing, packaging, sterilization and air-dried, and obtains instant fish product.
Preferably, in step (1), the input amount for controlling anchovies is the 20~30% of composite compaction technique quality；Control anchovies
12-15 hours are soaked in composite compaction technique.
Preferably, in step (1), weight/mass percentage composition of the salt in composite compaction technique is 0.2~0.4%, compound phosphorus
Weight/mass percentage composition of the hydrochlorate in composite compaction technique is 0.1~0.15%.
Preferably, in step (2), the temperature of the fried processing is 195~220 DEG C, and the time is 90~180s.
Preferably, in step (3), the temperature that modified bittern is controlled during micro-boiling stew in soy sauce is 99-103 DEG C.
Preferably, in step (3), sugar and monosodium glutamate, quality of the monosodium glutamate in modified bittern are also included in the modified bittern
Percentage composition is 1.0~2.0%；Weight/mass percentage composition of the sugar in modified bittern is 2.0~3.5%.
Preferably, in step (3), the anchovies input amount after frying accounts for the 8~10% of modified bittern gross mass.
Preferably, the preparation method of the modified bittern is as follows：Halogen material and water are mixed, boils and boils 1.5~2h, obtain halogen
Water；Salt, composite phosphate, sugar and monosodium glutamate are added again, obtain modified bittern.
Preferably, the halogen material includes galingal, anise, fennel seeds, Chinese prickly ash, cassia bark, tsaoko, fructus amomi, dried orange peel, radix glycyrrhizae, public affairs
Fourth, kaempferia galamga and nutmeg.
Preferably, in the preparation method of modified bittern, in terms of the quality of water, the addition of galingal is 2.4 ‰, anistree
Addition is 1.6 ‰, the addition of fennel seeds is 2.4 ‰, the addition of Chinese prickly ash is 3.2 ‰, the addition of cassia bark is 1.6 ‰,
The addition of tsaoko is 4.8 ‰, the addition of fructus amomi is 3.2 ‰, the addition of dried orange peel is 1.2 ‰, the addition of radix glycyrrhizae is
0.8 ‰, the addition of public fourth is 1.2 ‰, the addition of kaempferia galamga is 1.6 ‰, the addition of nutmeg is 2.4 ‰.
Prior art typically makes anchovies tasty using the method for bumping stew in soy sauce, it is considered that, bumping stew in soy sauce brine temperature is high,
The temperature difference of stew in soy sauce starting stage, brine temperature and fish fry is big, and heat transfer is fast；Bittern osmotic pressure is big, and moisture enters fish fry speed
Rate is fast, and bumping has blast action on fish fry surface, can play a part of fish fry de-oiling.However, the research table of applicant
Bright, temperature difference causes the duration of moisture into fish fry will not be very long, and the advantage will soon disappear；And bumping is in frying
While fish surface blasting de-oiling, the later stage can also be dehydrated so that anchovies fiber fluffy degree deficiency.More seriously, bumping halogen
Temperature processed is high, and the central temperature of product also increases, and there occurs protein degradation and crosslinking, muscle fibril for fribrillin
Space be gradually reduced, become even closer, it is compact, be unfavorable for fish fry absorb bittern swelling.And bumping stew in soy sauce process reclaimed water
Divide loss very fast, phosphate (pre-treatment addition) loss is very fast in anchovies body in addition, water-retaining property decline so that anchovies fiber fluffy
Degree deficiency, thick gravy is few and meat is partially hard, and product institutional framework and color and luster are all bad, and instant fish product yield rate is not high, normally only
For 100% or so.
The present invention is theoretical based on ion exchange, adds salinity, phosphate in proportion in bittern first, while using to halogen
Salinity, phosphate concn in system processed carry out dynamic control method, i.e., during product stew in soy sauce, brine systems moisture can not
Disconnected evaporation, bittern water level can decline, and (be not added with salinity, phosphate, sugar, monosodium glutamate etc. to change by filling the bittern boiled in advance
Property material) keep bittern water level, maintain in stew in soy sauce system salinity and phosphate concn in preset range.It is normal to break technology simultaneously
Rule, using micro-boiling marinating method, 25~35min of stew in soy sauce, can significantly improve the texture of instant fish product, finally make instant fish product
Yield rate reaches 110%, and the mouthfeel of the ichthyophagy product of gained, color and luster are substantially improved.
During micro-boiling stew in soy sauce, the preset range of content of the salt in modified bittern is 1.5~3.0%, described
The preset range of content of the composite phosphate in modified bittern is 0.05~0.15%.Added during micro-boiling stew in soy sauce above-mentioned
The salt of scope, on flavor, salt interacts with other tastes, promotes fish product flavor, but excessive or too low can beat
The interaction of random product taste, influence the due flavor of final products；In food security, salt, which can reduce product moisture activity, to be come
Suppress growth of microorganism.Meanwhile salt also has the function that certain water retention and stable prod color.Above range is answered
The texture of fish product can be improved by closing phosphate adding quantity, improve the water-retaining property and tenderness of fish product, be produced so as to improve product
Rate.
The processing method of above-mentioned instant fish product, it is preferred that in the step (3), in terms of being modified brine quality, salt
Content be 1.5~3.0%, the content of monosodium glutamate is 1.0~2.0%, and the content of composite phosphate is 0.05~0.15%, white sugar
Content be 2.0~3.5%.The design of modified bittern additive and addition be in order at stew in soy sauce process assign fish product half into
(taste material concentration design in bottom considers the interaction of the taste risen with the material of spice to the certain bottom taste of product, and the degrees of coordination of taste has
Close), at the same in view of during stew in soy sauce product water-retaining property stabilize and increase.Experiment shows, the salt of above range and multiple
The water-retaining property of fish product can be improved by closing phosphatic addition.The addition of monosodium glutamate can strengthen bittern delicate flavour, so as to improve product
Delicate flavour.Addition is too low, puies forward fresh deficiency；Too high, delicate flavour is overweight, has the reaction of taste masking.On taste, white sugar, which has, to disappear
Except the overweight effect of bitter taste (fish raw material has certain bitter taste), certain effect is also functioned in fish product quality.
The processing method of above-mentioned instant fish product, it is preferred that in the step (3), in terms of being modified brine quality, salt
Content be 1.5~2.0%, the content of monosodium glutamate is 1.0~1.5%, and the content of composite phosphate is 0.05~0.10%, white sugar
Content be 2.0~3.5%.
The processing method of above-mentioned instant fish product, it is preferred that fried in terms of being modified brine quality in the step (3)
Anchovies input amount afterwards is 8~10%；The temperature of micro-boiling stew in soy sauce is 98~105 DEG C.Fish product belongs to the raw material of high protein, warp
After crossing frying, stew in soy sauce technique makes fish fry swelling, fluffy.Stew in soy sauce temperature is one of key factor, it has been found that stew in soy sauce temperature
Degree rise, the central temperature of product also increase, and fribrillin is there occurs protein degradation and is crosslinked, muscle fibril
Space is gradually reduced, and becomes even closer, compact, is unfavorable for fish fry and absorbs bittern swelling.Micro-boiling stew in soy sauce temperature (98~
105 DEG C) under product stew in soy sauce rehydration effect it is good, comparatively fast, power consumption is few, and production efficiency improves, and combinations color and lustre is preferable.In addition,
During stew in soy sauce, under concentration difference and thermomechanical effect effect, there is a dynamic equilibrium in fish fry with exchanging for bittern material
Point, dynamic equilibrium point are fish fry water absorption rate highest nodes, and equalization point is on 25~35min periods in the present invention.
Compared with prior art, the advantage of the invention is that：
1st, the present invention carries out dynamic control method, and uses micro-boiling using to the salinity in stew in soy sauce system, phosphate concn
Marinating method, the texture of instant fish product can be significantly improved, improve the yield rate of instant fish product；And quality of item and mouth
Sense, color and luster are substantially improved.
2nd, the degree of product standardization of the present invention is high, and taste mouthfeel is stable；The stew in soy sauce time is shortened simultaneously, reduction is produced into
This.And it is easy to make, simple to operate, standardized production can be accomplished, be adapted to industrialized production.
Brief description of the drawings
Fig. 1 represents instant fish product outside drawing prepared by the embodiment of the present invention 1.
Fig. 2 represents the instant fish product outside drawing of comparative example 1.
Embodiment
Below in conjunction with Figure of description and specific preferred embodiment, the invention will be further described, but not therefore and
Limit the scope of the invention.
Embodiment 1：
The processing method that the present embodiment provides a kind of instant fish product of the present invention, comprises the following steps：
(1) it is selected：After confirming that raw material official business anchovies conforms to quality requirements, by raw material official business anchovies size classification, anchovies
Length 2~3cm less than normal, moderate 4~6cm, partially long 7~10cm, remove impurity powder.
(2) soak：500Kg water is injected into soaking barrel, then immersion will be poured into through the selected official business anchovies 100Kg of step (1)
In bucket, salt 1.25Kg and composite phosphate 0.5Kg is added, is stirred, soak at room temperature 13h.
(3) clean：Official business anchovies through step (2) immersion treatment is pulled out, cleaning drains.
(4) it is fried：The official business anchovies that cleaning has drained is put into dynamic Fryer, carries out fried, frying temperature 210
DEG C, deep-fat frying time 110s, it is therefore an objective to remove fishlike smell and moisture, be denatured fish meat protein, strengthen flesh of fish toughness, and assign fish
The special flavor of meat.The fish amount that frying enters deep fryer should be uniformly appropriate, avoids disposable input amount excessive, to prevent there is oil temperature not
Steady phenomenon or oil temperature decline too many situation.Airing is air-dried after frying.
(5) stew in soy sauce：Weigh according to quantity galingal 0.6Kg, anistree 0.4Kg, fennel seeds 0.6Kg, Chinese prickly ash 0.8Kg, cassia bark 0.4Kg,
Tsaoko 1.2Kg, fructus amomi 0.8Kg, dried orange peel 0.3Kg, radix glycyrrhizae 0.2Kg, public fourth 0.3Kg, kaempferia galamga 0.4Kg, nutmeg 0.6Kg, make one
Individual halogen pack, the halogen pack of 4 identical weights is added in 1000Kg water, after then 2h is boiled in heating, adds salt 15Kg,
Monosodium glutamate 10Kg, composite phosphate 0.8Kg and white sugar 25Kg, obtain being modified bittern, pour into standby in Marinating boiler.Again will be fried good
Official business anchovies is put into Marinating boiler, and micro-boiling stew in soy sauce 30min assigns fish body certain bottom taste at 102 DEG C, during micro-boiling stew in soy sauce
By filling the bittern (being not added with the modified materials such as salinity, phosphate, monosodium glutamate, white sugar) boiled in advance, bittern water level is kept
Constant (brine systems moisture can constantly evaporate), salinity and phosphate concn in stew in soy sauce system is maintained to be basically unchanged.Stew in soy sauce terminates
Afterwards, then pull out and drain, pour into stainless steel spice pot.
(6) flavoring is prepared by different taste requirement, flavoring is poured into uniform with anchovies spice in spice pot.
(7) anchovies for mixing up taste is fitted into polybag and be vacuum-packed.
(8) packaged anchovies is put into disinfection tank, temperature is 121 DEG C, sterilizes 15min, after will be outer by air-dry machine
Packaging air-dries, and obtains finished product.
Comparative example 1：
This comparative example provides a kind of processing method of instant fish product, and its preparation method is substantially the same manner as Example 1, and it is not
It is with putting：The salt addition of bittern is 8Kg, does not add composite phosphate during stew in soy sauce；Using bumping stew in soy sauce, temperature
110 DEG C, the stew in soy sauce time is 40 minutes, does not fill new bittern during stew in soy sauce.
The data comparison table of the instant fish product of the embodiment 1 of table 1 and the gained of comparative example 1
| Sample/preparation | Salt content | Moisture | Phosphate content | Oil content | Yield rate |
| Embodiment 1 | 3.0% | 40.5% | 0.8g/Kg | 25% | 111.5% |
| Comparative example 1 | 4.1% | 32.1% | 0.4g/Kg | 21% | 100.2% |
It was found from the comparing result of table 1：Compared to the preparation method for the instant fish product that comparative example 1 does not control stew in soy sauce system,
Embodiment 1 controls the preparation method of stew in soy sauce system, and its product moisture significantly raises, and oil content also increases so that product
Yield rate improve a lot, up to 111.5%.
Table 2 is the sensory evaluation scores table of ichthyophagy
| Project | It is required that |
| Color and luster (20 points) | Without burned black or turn white, color is bright, has the i.e. intrinsic color and luster of ichthyophagy |
| Smell (20 points) | Without the paste peculiar smell such as burnt flavour or fishy odor, there is the i.e. intrinsic smell of ichthyophagy |
| Flavour (40 points) | Saline taste is moderate, and all tastes are coordinated, and entrance is oily but not greasy, has the i.e. intrinsic taste of ichthyophagy |
| Quality (20 points) | Chew energetically, there is the i.e. intrinsic quality of ichthyophagy |
Table 3 is the sensory evaluation scores result table of ichthyophagy
| That is ichthyophagy | Color and luster (20 points) | Smell (20 points) | Flavour (40 points) | Quality (20 points) | Total score (100 points) |
| Embodiment 1 | 18.8 | 18.2 | 36.5 | 17.0 | 90.5 |
| Comparative example 1 | 15.0 | 16.1 | 30.1 | 12.5 | 73.7 |
Salt is both water-loss reducer, and important taste compound, and product salinity is too high, the phase interaction of taste in product spice
In, salinity serves taste masking side effect, causes product special flavour to be destroyed, and product taste is uneven, disappears so as to have impact on
The person's of expense acceptance.During product salinity 2~3%, flavor effect is preferable, and it is preferable that consumer eats taste；Product fluffy degree is preferable, together
When also effectively stabilize the taste mouthfeel of instant fish product.
The later half finished appearance comparison diagram of stew in soy sauce as depicted in figs. 1 and 2, the instant fish product outside drawing of Fig. 1 embodiments 1, Fig. 2
For the instant fish product outside drawing of comparative example 1, wherein, the semi-finished product appearance luster that the stew in soy sauce of embodiment 1 comes out is golden yellow, and product hand is light
Easy juice is pinched, fluffy degree is preferable；And the semi-finished product color and luster after the stew in soy sauce of comparative example 1 is black dull, it is substantially harder to pinch quality, and bittern is inhaled
Yield is substantially insufficient.Even if it is also seen that the i.e. ichthyophagy in Fig. 1 is than fuller in Fig. 2 from the accompanying drawing of black and white tone,
Color and luster is more preferable.
Described above is only the preferred embodiment of the present invention, and protection scope of the present invention is not limited merely to above-mentioned implementation
Example.All technical schemes belonged under thinking of the present invention belong to protection scope of the present invention.It is noted that for the art
Those of ordinary skill for, improvements and modifications under the premise without departing from the principles of the invention, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of processing method of instant fish product, it is characterised in that comprise the following steps：
（1）Anchovies is soaked in composite compaction technique, then cleans and drains；The composite compaction technique includes salt and compound phosphoric acid
Salt；
（2）Will be through step（1）The anchovies of processing carries out fried processing；
（3）Will be through step（2）The anchovies of processing 25~35min of micro-boiling stew in soy sauce, modified bittern in modified bittern include
Salt and composite phosphate, the temperature for controlling modified bittern during micro-boiling stew in soy sauce are 98-105 DEG C, and control salt is in modified halogen
Weight/mass percentage composition in water is 1.5~3.0%, weight/mass percentage composition of the composite phosphate in modified bittern for 0.05~
0.15%；
（4）Will be through step（3）The anchovies of processing carries out dispensing, packaging, sterilization and air-dried, and obtains instant fish product.
2. processing method as claimed in claim 1, it is characterised in that step（1）In, the input amount for controlling anchovies is complex salt
The 20~30% of solution quality；Control anchovies soaks 12-15 hours in composite compaction technique.
3. processing method as claimed in claim 1, it is characterised in that step（1）In, quality of the salt in composite compaction technique
Percentage composition is 0.2~0.4%, and weight/mass percentage composition of the composite phosphate in composite compaction technique is 0.1~0.15%.
4. processing method as claimed in claim 1, it is characterised in that step（2）In, the temperature of the fried processing is 195
~220 DEG C, the time is 90~180s.
5. processing method as claimed in claim 1, it is characterised in that step（3）In, modified halogen is controlled during micro-boiling stew in soy sauce
The temperature of water is 99-103 DEG C.
6. processing method as claimed in claim 1, it is characterised in that step（3）In, in the modified bittern also include sugar and
Monosodium glutamate, weight/mass percentage composition of the monosodium glutamate in modified bittern is 1.0~2.0%；Weight/mass percentage composition of the sugar in modified bittern be
2.0~3.5%.
7. processing method as claimed in claim 1, it is characterised in that step（3）In, the anchovies input amount after frying accounts for modification
The 8~10% of bittern gross mass.
8. processing method as claimed in claim 1, it is characterised in that the preparation method of the modified bittern is as follows：By halogen material
Mixed with water, boil and boil 1.5~2h, obtain bittern；Salt, composite phosphate, sugar and monosodium glutamate are added again, obtain modified bittern.
9. processing method as claimed in claim 8, it is characterised in that the halogen material include galingal, anise, fennel seeds, Chinese prickly ash,
Cassia bark, tsaoko, fructus amomi, dried orange peel, radix glycyrrhizae, public fourth, kaempferia galamga and nutmeg.
10. processing method as claimed in claim 9, it is characterised in that in the preparation method of modified bittern, with the quality of water
Meter, the addition of galingal is 2.4 ‰, anistree addition is 1.6 ‰, the addition of fennel seeds is 2.4 ‰, the addition of Chinese prickly ash
Addition for 3.2 ‰, cassia bark is 1.6 ‰, the addition of tsaoko is 4.8 ‰, the addition of fructus amomi is 3.2 ‰, dried orange peel adds
Dosage is 1.2 ‰, the addition of radix glycyrrhizae is 0.8 ‰, the addition of public fourth is 1.2 ‰, the addition of kaempferia galamga is 1.6 ‰, nutmeg
Addition be 2.4 ‰.
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| CN109247524A (en) * | 2018-09-26 | 2019-01-22 | 江南大学 | A method of improving instant anchovies texture |
| CN111011807A (en) * | 2019-12-25 | 2020-04-17 | 益阳味芝元食品有限公司 | Formula and using method of marinade for instant fish steak and fish tail products |
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