CN108634234A - A kind of method and its product of seasoning scad intensive processing - Google Patents
A kind of method and its product of seasoning scad intensive processing Download PDFInfo
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- CN108634234A CN108634234A CN201810439511.1A CN201810439511A CN108634234A CN 108634234 A CN108634234 A CN 108634234A CN 201810439511 A CN201810439511 A CN 201810439511A CN 108634234 A CN108634234 A CN 108634234A
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- 238000010257 thawing Methods 0.000 claims description 5
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- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Wood Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of methods and its product of seasoning scad intensive processing, and this approach includes the following steps：（1）Select the fresh scad of freezing；（2）It first thaws, reprocesses, the fish body that obtains that treated；（3）Hacking layer by layer is pierced along the ridge chop of fish body, obtains fillet；（4）The impurity detection that fillet are carried；（5）With deodorization water rinsed clean repeatedly, then pulls out and drain；（6）Fillet are impregnated with maceration extract, make its full and uniform infiltration；（7）Fillet are dried, a period of time is parked after dry, obtains dried fish piece；（8）Dried fish piece is put in plastic pallet, then moves into freezing room, is carried out quick-frozen；（9）Detect left spur；（10）Packaging.The rational technology of this method, process is stringent, strong operability, and producing efficiency is high, is suitable for industrialized production；The seasoning scad dried fish piece nutrition comprehensively, unique flavor, meat it is tender it is soft, be no different fishy smell, be convenient, long shelf-life.
Description
Technical field
The invention belongs to scad processing technique fields, and in particular to it is a kind of seasoning scad intensive processing method and its
Product.
Background technology
Scad, belongs to Perciformes, Anabantoidei Scad sections fish, also referred to as Jurel fish, be distributed widely in coastal area of china and Korea,
Japan is coastal to wait waters.This fish is migration fishes at the middle and upper levels, and body is sturdy micro- flat, is in spindle, and swimming is rapid, likes tying group
Aggregation, there is phototactic characteristics.Scad is the fish for having higher economic value, and major product is the former fish of freezing, fish section, tank
Head, fish meal, fish oil etc..Although jack mackerel market price is not high, be full of high unit unsaturated fatty acid, possess PHA2877mg,
EPA927mg, protein content are high, and content of hemachrome is abundant, and fat content is medium, additionally contain more calcium, zinc, iron and
Vitamin A, E etc., can be often edible with preventing hypertension, headstroke, is conducive to the regeneration of brain cell, improves memory, favorably
In the brain development of infant, prevent senile dementia.
Invention content
The purpose of the present invention is to provide a kind of methods and its product of seasoning scad intensive processing.
The technical solution that the present invention uses is as follows：A method of seasoning scad intensive processing includes the following steps：
（1）Raw material is selected：Select the fresh scad of freezing as raw material fish, it is desirable that fish body is complete, and smell, color and luster are normal, meat
Matter is tightly flexible；
（2）Feedstock processing：First defrosting raw material fish, then raw material fish is removed into scale, the fin on raw material fish then is cut with knife, along chest
Fin root cuts head, and raw material fish is then removed the gill with fish body processor, abdomen is opened, remove internal organ, remove kidney and removes abdomen inner membrance, is finally used
Hairbrush scrubs abdominal cavity by clear water, removes blood stains and black film, the fish body that obtains that treated；
（3）Hacking：Lower thin slice is opened from head and shoulder subordinate's knife gross weight of treated fish body with hacking knife, is pierced along the ridge chop of fish body
Hacking layer by layer, wherein belly are not opened, and fillet are obtained；
（4）Examine piece：The impurity detection that fillet after hacking are carried, impurity include big spur, red meat, black film and alien material,
Keep fillet clean；
（5）Rinsing：Fillet after inspection piece are packed into thin bamboo strip square-bottomed bamboo basket, then thin bamboo strip square-bottomed bamboo basket is immersed in potcher, are rinsed repeatedly with deodorization water dry
Only, it then pulls out and drains；
（6）It impregnates tasty：Fillet after draining are placed in dipping tank layer by layer, two layers of crisscross pendulum of arbitrary neighborhood
It puts, wherein one layer of transverse direction is put, another layer of longitudinal direction is put, and is 1 in the ratio of maceration extract and fillet：（1.5-2.5）It is impregnated,
Soaking time is 30-60 minutes, and soaking temperature is not higher than 20 DEG C, and maceration extract is made sufficiently uniformly to permeate, and obtains seasoning fillet；Its
In, maceration extract is made of following components by weight percentage：The quality improver of 2-5% and the baste of 95-98%；Its
In, quality improver is made of following components by weight percentage：The papain of 5-10%, the lemon of 30-35%
Acid, the sodium tripolyphosphate of 20-30% and the sodium acid pyrophosphate of 30-40%；Wherein, baste includes by weight percentage
Following components：The white sugar of 4-6%, the refined salt of 2-4%, the monosodium glutamate of 1-3%, the chilli powder of 2-4%, the green onion powder of 0.5-1%, 0.5-1%
Ginger powder, surplus is water；
（7）It is dry：Seasoning fillet are dried with air flow dryer, at 30-40 DEG C, relative humidity is controlled in 40-45% for temperature control,
It is 2-3 hours dry；It is parked after drying 1.5-2.5 hours, makes the moisture inside seasoning fillet naturally to external diffusion, obtain flavouring fish
Dry plate；
（8）Freezing：First flavouring fish dry plate is packed into plastic pallet, each plastic pallet puts two panels, opposite from beginning to end to put, then
Plastic pallet is moved into freezing room, it is quick-frozen at -18 DEG C；
（9）It examines：Flavouring fish dry plate after freezing is detected into left spur, product moisture is advisable with 18-20%, in good taste；
（10）Packaging：It first weighs, dress is then wrapped inside, finally carry out outer packing.
Preferably, in step（1）In, the size of the raw material fish selects weight in 100g-150g.
Preferably, in step（2）In, the raw material fish includes raun and milter, and wherein raun pulls out it from thoracic incision
Internal organ win ovary, in case being processed into roe.
Preferably, in step（3）In, using flat thin long and narrow sharp knife as hacking knife, the edge of a knife is sharp；It is left when hacking big
Spur, confession are used for other purposes；The thickness of the fillet is 1.5-2.5 millimeters.
Preferably, in step（5）In, potcher is filled into deodorization water, pours into fillet, makes fillet with air compressor ventilation
Fierceness rolling, cleans blood stains, and the fillet after rinsing are pure white to have light, meat preferable.
Preferably, in step（5）In, the deodorization water includes following components by weight percentage：The carbon of 1-1.5%
Sour hydrogen sodium, the vitamin E of 0.5-1%, the sodium chloride of 0.3-0.5%, the ethyl alcohol of 5-10%, surplus are water.
Preferably, in step（6）In, the maceration extract is made of following components by weight percentage：3% product
Quality improving agent and 97% baste；The quality improver is made of following components by weight percentage：8% pawpaw
Protease, 32% citric acid, 25% sodium tripolyphosphate and 35% sodium acid pyrophosphate；The baste includes by weight
The following components of percentages：5% white sugar, 3% refined salt, 2% monosodium glutamate, 3% chilli powder, 0.8% green onion powder, 0.8% ginger
Powder, surplus are water.
Preferably, in step（7）In, before it is dried, one layer of sesame or peanut particle are first spread in flavouring fish on piece, is then spread
One layer of pepper powder, then spread one layer of cumin powder.
Preferably, in step（8）In, the good product of inner packing is detected by metal detector, and detection carries out again after passing through
Outer packing.
Another technical solution that the present invention uses is as follows：A kind of seasoning scad dried fish sheet articles, are adopted with the aforedescribed process
It is made.
Compared with prior art, the invention has the advantages that：The rational technology of this method, process is stringent, operation
Property it is strong, producing efficiency is high, is suitable for industrialized production；The comprehensive, wind using seasoning scad dried fish piece nutrition made from this method
Taste is unique, meat it is tender it is soft, be no different fishy smell, be convenient, long shelf-life.
Specific implementation mode
In order to allow the present invention features described above and advantage be clearer and more comprehensible, below spy for embodiment, be described in detail below.
Embodiment 1：A kind of seasoning scad dried fish sheet articles, using a kind of following method of seasoning scad intensive processing
It is made, this approach includes the following steps：
（1）Raw material is selected：Select the fresh scad of freezing as raw material fish, it is desirable that fish body is complete, and smell, color and luster are normal, meat
Matter is tightly flexible；
（2）Feedstock processing：First defrosting raw material fish, then raw material fish is removed into scale, the fin on raw material fish then is cut with knife, along chest
Fin root cuts head, and raw material fish is then removed the gill with fish body processor, abdomen is opened, remove internal organ, remove kidney and removes abdomen inner membrance, is finally used
Hairbrush scrubs abdominal cavity by clear water, removes blood stains and black film, the fish body that obtains that treated；
（3）Hacking：Lower thin slice is opened from head and shoulder subordinate's knife gross weight of treated fish body with hacking knife, is pierced along the ridge chop of fish body
Hacking layer by layer, wherein belly are not opened, and fillet are obtained；
（4）Examine piece：The impurity detection that fillet after hacking are carried, impurity include big spur, red meat, black film and alien material,
Keep fillet clean；
（5）Rinsing：Fillet after inspection piece are packed into thin bamboo strip square-bottomed bamboo basket, then thin bamboo strip square-bottomed bamboo basket is immersed in potcher, are rinsed repeatedly with deodorization water dry
Only, fishy smell is removed, then pulls out and drains；Wherein, deodorization water includes following components by weight percentage：1% bicarbonate
Sodium, 1% vitamin E, 0.3% sodium chloride, 5% ethyl alcohol, surplus are water；
（6）It impregnates tasty：Fillet after draining are placed in dipping tank layer by layer, two layers of crisscross pendulum of arbitrary neighborhood
It puts, wherein one layer of transverse direction is put, another layer of longitudinal direction is put, and is 1 in the ratio of maceration extract and fillet：1.5 are impregnated, when immersion
Between be 60 minutes, soaking temperature be not higher than 20 DEG C, so that maceration extract is sufficiently uniformly permeated, keep fillet more tasty, obtain flavouring fish
Piece；Wherein, maceration extract is made of following components by weight percentage：5% quality improver and 95% baste；Its
In, quality improver is made of following components by weight percentage：10% papain, 30% citric acid, 30%
Sodium tripolyphosphate and 30% sodium acid pyrophosphate；Wherein, baste includes following components by weight percentage：4%
White sugar, 2% refined salt, 3% monosodium glutamate, 2% chilli powder, 1% green onion powder, 0.5% ginger powder, surplus is water；
（7）It is dry：Seasoning fillet are dried with air flow dryer, at 40 DEG C, relative humidity control is small 40%, dry 2 for temperature control
When, the maceration extract that permeates into fillet be heated in the drying process can and fish meat protein in amino acid react, make
Fillet sheen, and mouthfeel is more preferably；It is parked after drying 2.5 hours, makes the moisture inside seasoning fillet naturally to external diffusion, obtain
Flavouring fish dry plate；
（8）Freezing：First flavouring fish dry plate is packed into plastic pallet, each plastic pallet puts two panels, opposite from beginning to end to put, and puts
Beauty is put, then plastic pallet is moved into freezing room, it is quick-frozen at -18 DEG C；
（9）It examines：Flavouring fish dry plate after freezing is detected into left spur, product moisture is advisable with 18%, in good taste；
（10）Packaging：It first weighs, dress is then wrapped inside, finally carry out outer packing.
In embodiment 1, it since the quality of seasoning scad dried fish piece is directly affected by raw material fish freshness, walks
Suddenly（1）The raw material fish of use is fresh, and delicious dried fish piece of fine quality can just be made；In step（1）In, the size of the raw material fish is selected
With weight in 100g-120g.
In embodiment 1, in step（2）In, the raw material fish includes raun and milter, and wherein raun is drawn from thoracic incision
Go out its internal organ, win ovary, in case being processed into roe.
In embodiment 1, in step（3）In, using flat thin long and narrow sharp knife as hacking knife, the edge of a knife is sharp；When hacking
Big spur is left, confession is used for other purposes；Wherein, the thickness of the fillet is 2.5 millimeters.
In embodiment 1, in step（7）In, before it is dried, one layer of sesame is first spread in flavouring fish on piece, then spreads one layer
Pepper powder, then one layer of cumin powder is spread, part pepper powder and cumin powder are filled into the gap between sesame, further increase product
Mouthfeel.
In embodiment 1, in step（8）In, the good product of inner packing is detected by metal detector, is detected after passing through again
Carry out outer packing.
Embodiment 2：A kind of seasoning scad dried fish sheet articles, using a kind of following method of seasoning scad intensive processing
It is made, this approach includes the following steps：
（1）Raw material is selected：Select the fresh scad of freezing as raw material fish, it is desirable that fish body is complete, and smell, color and luster are normal, meat
Matter is tightly flexible；
（2）Feedstock processing：First defrosting raw material fish, then raw material fish is removed into scale, the fin on raw material fish then is cut with knife, along chest
Fin root cuts head, and raw material fish is then removed the gill with fish body processor, abdomen is opened, remove internal organ, remove kidney and removes abdomen inner membrance, is finally used
Hairbrush scrubs abdominal cavity by clear water, removes blood stains and black film, the fish body that obtains that treated；
（3）Hacking：Lower thin slice is opened from head and shoulder subordinate's knife gross weight of treated fish body with hacking knife, is pierced along the ridge chop of fish body
Hacking layer by layer, wherein belly are not opened, and fillet are obtained；
（4）Examine piece：The impurity detection that fillet after hacking are carried, impurity include big spur, red meat, black film and alien material,
Keep fillet clean；
（5）Rinsing：Fillet after inspection piece are packed into thin bamboo strip square-bottomed bamboo basket, then thin bamboo strip square-bottomed bamboo basket is immersed in potcher, are rinsed repeatedly with deodorization water dry
Only, fishy smell is removed, then pulls out and drains；Wherein, deodorization water includes following components by weight percentage：1.2% bicarbonate
Sodium, 0.8% vitamin E, 0.4% sodium chloride, 8% ethyl alcohol, surplus are water；
（6）It impregnates tasty：Fillet after draining are placed in dipping tank layer by layer, two layers of crisscross pendulum of arbitrary neighborhood
It puts, wherein one layer of transverse direction is put, another layer of longitudinal direction is put, and is 1 in the ratio of maceration extract and fillet：2 are impregnated, soaking time
It it is 40-50 minutes, soaking temperature is 15 DEG C, so that maceration extract is sufficiently uniformly permeated, keeps fillet more tasty, obtains seasoning fillet；
Wherein, maceration extract is made of following components by weight percentage：3% quality improver and 97% baste；Quality
Modifying agent is made of following components by weight percentage：8% papain, 32% citric acid, 25% trimerization phosphorus
Sour sodium and 35% sodium acid pyrophosphate；Baste includes following components by weight percentage：5% white sugar, 3% essence
Salt, 2% monosodium glutamate, 3% chilli powder, 0.8% green onion powder, 0.8% ginger powder, surplus is water；
（7）It is dry：Seasoning fillet are dried with air flow dryer, temperature control is at 35 DEG C, and relative humidity control is 42%, dry 2.5
Hour；It is parked after drying 2 hours, makes the moisture inside seasoning fillet naturally to external diffusion, obtain flavouring fish dry plate；
（8）Freezing：First flavouring fish dry plate is packed into plastic pallet, each plastic pallet puts two panels, opposite from beginning to end to put, and puts
Beauty is put, then plastic pallet is moved into freezing room, it is quick-frozen at -18 DEG C；
（9）It examines：Flavouring fish dry plate after freezing is detected into left spur, product moisture is advisable with 19%, in good taste；
（10）Packaging：It first weighs, dress is then wrapped inside, finally carry out outer packing.
In example 2, it since the quality of seasoning scad dried fish piece is directly affected by raw material fish freshness, walks
Suddenly（1）The raw material fish of use is fresh, and delicious dried fish piece of fine quality can just be made；In step（1）In, the size of the raw material fish is selected
With weight in 120g-140g.
In example 2, in step（2）In, the raw material fish includes raun and milter, and wherein raun is drawn from thoracic incision
Go out its internal organ, win ovary, in case being processed into roe.
In example 2, in step（3）In, using flat thin long and narrow sharp knife as hacking knife, the edge of a knife is sharp；When hacking
Big spur is left, confession is used for other purposes；Wherein, the thickness of the fillet is 2 millimeters.
In example 2, more containing blood due to fish of fresh water fish slices, it is necessary to rinse, therefore step（5）Rinsing process be improve
Potcher can be filled deodorization water, pour into fillet by the key of fillet quality, so that fillet fierceness is rolled with air compressor ventilation,
Blood stains are cleaned, the fillet after rinsing are pure white to have light, meat preferable.
In example 2, in step（8）In, the good product of inner packing is detected by metal detector, is detected after passing through again
Carry out outer packing.Wherein, inner packing is vacuum-packed using the food bag of the materials such as polyethylene, and outer packing uses chest.
Embodiment 3：A kind of seasoning scad dried fish sheet articles, using a kind of following method of seasoning scad intensive processing
It is made, this approach includes the following steps：
（1）Raw material is selected：Select the fresh scad of freezing as raw material fish, it is desirable that fish body is complete, and smell, color and luster are normal, meat
Matter is tightly flexible；
（2）Feedstock processing：First defrosting raw material fish, then raw material fish is removed into scale, the fin on raw material fish then is cut with knife, along chest
Fin root cuts head, and raw material fish is then removed the gill with fish body processor, abdomen is opened, remove internal organ, remove kidney and removes abdomen inner membrance, is finally used
Hairbrush scrubs abdominal cavity by clear water, removes blood stains and black film, the fish body that obtains that treated；
（3）Hacking：Lower thin slice is opened from head and shoulder subordinate's knife gross weight of treated fish body with hacking knife, is pierced along the ridge chop of fish body
Hacking layer by layer, wherein belly are not opened, and fillet are obtained；
（4）Examine piece：The impurity detection that fillet after hacking are carried, impurity include big spur, red meat, black film and alien material,
Keep fillet clean；
（5）Rinsing：Fillet after inspection piece are packed into thin bamboo strip square-bottomed bamboo basket, then thin bamboo strip square-bottomed bamboo basket is immersed in potcher, are rinsed repeatedly with deodorization water dry
Only, fishy smell is removed, then pulls out and drains；Wherein, deodorization water includes following components by weight percentage：1.5% bicarbonate
Sodium, 0.5% vitamin E, 0.5% sodium chloride, 10% ethyl alcohol, surplus are water；
（6）It impregnates tasty：Fillet after draining are placed in dipping tank layer by layer, two layers of crisscross pendulum of arbitrary neighborhood
It puts, wherein one layer of transverse direction is put, another layer of longitudinal direction is put, and is 1 in the ratio of maceration extract and fillet：2.5 are impregnated, when immersion
Between be 30 minutes, soaking temperature be 20 DEG C, so that maceration extract is sufficiently uniformly permeated, keep fillet more tasty, obtain seasoning fillet；Its
In, maceration extract is made of following components by weight percentage：2% quality improver and 98% baste；Wherein, product
Quality improving agent is made of following components by weight percentage：5% papain, 35% citric acid, 20% trimerization
Sodium phosphate and 40% sodium acid pyrophosphate；Wherein, baste includes following components by weight percentage：6% it is white
Sugar, 4% refined salt, 1% monosodium glutamate, 4% chilli powder, 0.5% green onion powder, 1% ginger powder, surplus is water；
（7）It is dry：Seasoning fillet are dried with air flow dryer, at 30 DEG C, relative humidity control is small 45%, dry 3 for temperature control
When；It is parked after drying 1.5 hours, makes the moisture inside seasoning fillet naturally to external diffusion, obtain flavouring fish dry plate；
（8）Freezing：First flavouring fish dry plate is packed into plastic pallet, each plastic pallet puts two panels, opposite from beginning to end to put, and puts
Beauty is put, then plastic pallet is moved into freezing room, it is quick-frozen at -18 DEG C；
（9）It examines：Flavouring fish dry plate after freezing is detected into left spur, product moisture is advisable with 20%, in good taste；
（10）Packaging：It first weighs, dress is then wrapped inside, finally carry out outer packing.
In embodiment 3, it since the quality of seasoning scad dried fish piece is directly affected by raw material fish freshness, walks
Suddenly（1）The raw material fish of use is fresh, and delicious dried fish piece of fine quality can just be made；In step（1）In, the size one of the raw material fish
As select weight in 130g-150g.
In embodiment 3, in step（2）In, the raw material fish includes raun and milter, and wherein raun is drawn from thoracic incision
Go out its internal organ, win ovary, in case being processed into roe.
In embodiment 3, in step（3）In, using flat thin long and narrow sharp knife as hacking knife, the edge of a knife is sharp；When hacking
Big spur is left, confession is used for other purposes；Wherein, the thickness of the fillet is 1.5 millimeters.
In embodiment 3, in step（7）In, before it is dried, one layer of peanut particle is first spread in flavouring fish on piece, is then spread
One layer of pepper powder, then one layer of cumin powder is spread, part pepper powder and cumin powder are filled into the gap between peanut particle, further
Increase the mouthfeel of product.
In embodiment 3, in step（8）In, the good product of inner packing is detected by metal detector, is detected after passing through again
Carry out outer packing.Wherein, inner packing is vacuum-packed using the food bag of the materials such as polyethylene, and outer packing, which uses, to be cleaned, thoroughly
The film plastic material bag of bright polyethylene, polypropylene or the materials such as the two is compound.
In above-mentioned each embodiment, step（6）In refined salt and monosodium glutamate can use equivalent soy sauce replace；Baste
The sweetener wine of 0.5-1.5% can also be included, mouthfeel is more preferably.
The technical indicator that each embodiment of the present invention reaches is as follows：1, the selection of raw material fish：It is required that fish body is complete, smell,
Color and luster is normal, and meat is tightly flexible, and weight is in 100g-150g；2, time-temperature is seasoned：Time control made it at 30-60 minutes
Fully penetrated, dipping temperature are controlled at 15 DEG C -20 DEG C；3, drying time, temperature humidity：Drying time 2-3 hour, temperature control
At 30-40 DEG C, humid control is in 40-45%.
The seasoning scad dried fish sheet articles that each embodiment of the present invention obtains meet state health standards, and pass through state
The close inspection of inspection and quarantine bureau of family, specific targets are as follows：1, salmonella, testing result are not detected, detection method
GB4789.4-2010；2, cadmium, testing result are less than 0.010, and detection is qualified, detection method GB/T5009.15-2014；3, secondary molten
/ 25g is not detected in courageous and upright vibrios, testing result, and detection is qualified, detection method GB4789.7-2013；4, Escherichia coli, detection knot
Fruit is less than 3.0, and detection is qualified, detection method GB/T4789.3-2003（MPN methods）.
The above, only presently preferred embodiments of the present invention not do limitation in any form to the present invention, any ripe
Those skilled in the art is known in every case without departing from the content of technical solution of the present invention, according to the technical essence of the invention to above real
It applies example and makes any simple modification, equivalent changes and modifications, should all belong to the covering scope of the present invention.
Claims (10)
1. a kind of method of seasoning scad intensive processing, which is characterized in that include the following steps：
（1）Raw material is selected：Select the fresh scad of freezing as raw material fish, it is desirable that fish body is complete, and smell, color and luster are normal, meat
Matter is tightly flexible；
（2）Feedstock processing：First defrosting raw material fish, then raw material fish is removed into scale, the fin on raw material fish then is cut with knife, along chest
Fin root cuts head, and raw material fish is then removed the gill with fish body processor, abdomen is opened, remove internal organ, remove kidney and removes abdomen inner membrance, is finally used
Hairbrush scrubs abdominal cavity by clear water, removes blood stains and black film, the fish body that obtains that treated；
（3）Hacking：Lower thin slice is opened from head and shoulder subordinate's knife gross weight of treated fish body with hacking knife, is pierced along the ridge chop of fish body
Hacking layer by layer, wherein belly are not opened, and fillet are obtained；
（4）Examine piece：The impurity detection that fillet after hacking are carried, impurity include big spur, red meat, black film and alien material,
Keep fillet clean；
（5）Rinsing：Fillet after inspection piece are packed into thin bamboo strip square-bottomed bamboo basket, then thin bamboo strip square-bottomed bamboo basket is immersed in potcher, are rinsed repeatedly with deodorization water dry
Only, it then pulls out and drains；
（6）It impregnates tasty：Fillet after draining are placed in dipping tank layer by layer, two layers of crisscross pendulum of arbitrary neighborhood
It puts, wherein one layer of transverse direction is put, another layer of longitudinal direction is put, and is 1 in the ratio of maceration extract and fillet：（1.5-2.5）It is impregnated,
Soaking time is 30-60 minutes, and soaking temperature is not higher than 20 DEG C, and maceration extract is made sufficiently uniformly to permeate, and obtains seasoning fillet；Its
In, maceration extract is made of following components by weight percentage：The quality improver of 2-5% and the baste of 95-98%；Its
In, quality improver is made of following components by weight percentage：The papain of 5-10%, the lemon of 30-35%
Acid, the sodium tripolyphosphate of 20-30% and the sodium acid pyrophosphate of 30-40%；Wherein, baste includes by weight percentage
Following components：The white sugar of 4-6%, the refined salt of 2-4%, the monosodium glutamate of 1-3%, the chilli powder of 2-4%, the green onion powder of 0.5-1%, 0.5-1%
Ginger powder, surplus is water；
（7）It is dry：Seasoning fillet are dried with air flow dryer, at 30-40 DEG C, relative humidity is controlled in 40-45% for temperature control,
It is 2-3 hours dry；It is parked after drying 1.5-2.5 hours, makes the moisture inside seasoning fillet naturally to external diffusion, obtain flavouring fish
Dry plate；
（8）Freezing：First flavouring fish dry plate is packed into plastic pallet, each plastic pallet puts two panels, opposite from beginning to end to put, then
Plastic pallet is moved into freezing room, it is quick-frozen at -18 DEG C；
（9）It examines：Flavouring fish dry plate after freezing is detected into left spur, product moisture is advisable with 18-20%, in good taste；
（10）Packaging：It first weighs, dress is then wrapped inside, finally carry out outer packing.
2. according to a kind of method of seasoning scad intensive processing described in claim 1, it is characterised in that：In step（1）In, institute
The size for stating raw material fish selects weight in 100g-150g.
3. according to a kind of method of seasoning scad intensive processing described in claim 1, it is characterised in that：In step（2）In, institute
It includes raun and milter to state raw material fish, and wherein raun pulls out its internal organ from thoracic incision, wins ovary, in case being processed into roe.
4. according to a kind of method of seasoning scad intensive processing described in claim 1, it is characterised in that：In step（3）In, it adopts
Use flat thin long and narrow sharp knife as hacking knife, the edge of a knife is sharp；Big spur is left when hacking, confession is used for other purposes；The thickness of the fillet
It is 1.5-2.5 millimeters.
5. according to a kind of method of seasoning scad intensive processing described in claim 1, it is characterised in that：In step（5）In, it will
Potcher fills deodorization water, pours into fillet, so that fillet fierceness is rolled with air compressor ventilation, cleans blood stains, the fish after rinsing
Piece is pure white to have light, meat preferable.
6. according to a kind of method of seasoning scad intensive processing described in claim 1 or 5, it is characterised in that：In step（5）
In, the deodorization water includes following components by weight percentage：The sodium bicarbonate of 1-1.5%, the vitamin E of 0.5-1%,
The sodium chloride of 0.3-0.5%, the ethyl alcohol of 5-10%, surplus are water.
7. according to a kind of method of seasoning scad intensive processing described in claim 1, it is characterised in that：In step（6）In, institute
Maceration extract is stated to be made of following components by weight percentage：3% quality improver and 97% baste；The quality
Modifying agent is made of following components by weight percentage：8% papain, 32% citric acid, 25% trimerization phosphorus
Sour sodium and 35% sodium acid pyrophosphate；The baste includes following components by weight percentage：5% white sugar, 3%
Refined salt, 2% monosodium glutamate, 3% chilli powder, 0.8% green onion powder, 0.8% ginger powder, surplus is water.
8. according to a kind of method of seasoning scad intensive processing described in claim 1, it is characterised in that：In step（7）In,
Before drying, one layer of sesame or peanut particle are first spread in flavouring fish on piece, then spreads one layer of pepper powder, then spread one layer of cumin powder.
9. according to a kind of method of seasoning scad intensive processing described in claim 1, it is characterised in that：In step（8）In, it is interior
Packaged product is detected by metal detector, and detection carries out outer packing again after passing through.
10. a kind of seasoning scad dried fish sheet articles, it is characterised in that：Using claim 1 to 9 any one of them method system
.
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| JP2017012140A (en) * | 2015-07-06 | 2017-01-19 | マルトモ株式会社 | Production method of dried fish flake |
| JP2017189142A (en) * | 2016-04-14 | 2017-10-19 | 有限会社 いい友 | Production method for fish processed food |
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| CN104055155A (en) * | 2014-03-18 | 2014-09-24 | 浙江省海洋开发研究院 | Processing technology of flavored roasted fish fillet |
| CN104432233A (en) * | 2014-11-25 | 2015-03-25 | 恒茂实业集团有限公司 | Preparation method for cold-air-dried and seasoned mackerel fillets |
| JP2017012140A (en) * | 2015-07-06 | 2017-01-19 | マルトモ株式会社 | Production method of dried fish flake |
| CN105325932A (en) * | 2015-11-19 | 2016-02-17 | 恒茂实业集团有限公司 | Preparation method of instant boneless horse mackerel fillet |
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Application publication date: 20181012 |