CN109430746A - A kind of processing method of Ba Lang fish snack food - Google Patents
A kind of processing method of Ba Lang fish snack food Download PDFInfo
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- CN109430746A CN109430746A CN201811045820.7A CN201811045820A CN109430746A CN 109430746 A CN109430746 A CN 109430746A CN 201811045820 A CN201811045820 A CN 201811045820A CN 109430746 A CN109430746 A CN 109430746A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 48
- 235000013305 food Nutrition 0.000 title claims abstract description 22
- 235000011888 snacks Nutrition 0.000 title claims abstract description 20
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 12
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 238000009928 pasteurization Methods 0.000 claims abstract description 10
- 235000021110 pickles Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 7
- 241000287828 Gallus gallus Species 0.000 claims abstract description 6
- 239000004471 Glycine Substances 0.000 claims abstract description 6
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 6
- 238000010411 cooking Methods 0.000 claims abstract description 6
- 235000012754 curcumin Nutrition 0.000 claims abstract description 6
- 229940109262 curcumin Drugs 0.000 claims abstract description 6
- 239000004148 curcumin Substances 0.000 claims abstract description 6
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000000284 extract Substances 0.000 claims abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 6
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 6
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims abstract description 6
- 239000003504 photosensitizing agent Substances 0.000 claims abstract description 5
- 238000002203 pretreatment Methods 0.000 claims abstract description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 4
- 244000203593 Piper nigrum Species 0.000 claims abstract description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 235000013614 black pepper Nutrition 0.000 claims abstract description 4
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 239000003205 fragrance Substances 0.000 claims description 16
- 238000002360 preparation method Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 240000008574 Capsicum frutescens Species 0.000 claims description 3
- 239000001390 capsicum minimum Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000009938 salting Methods 0.000 claims description 3
- 238000010257 thawing Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 2
- 210000001835 viscera Anatomy 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 16
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- 235000019634 flavors Nutrition 0.000 abstract description 9
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- 230000035764 nutrition Effects 0.000 abstract description 6
- 240000007232 Illicium verum Species 0.000 abstract description 3
- 235000008227 Illicium verum Nutrition 0.000 abstract description 3
- 235000005135 Micromeria juliana Nutrition 0.000 abstract description 3
- 240000002114 Satureja hortensis Species 0.000 abstract description 3
- 235000007315 Satureja hortensis Nutrition 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 241000196324 Embryophyta Species 0.000 abstract description 2
- 230000003110 anti-inflammatory effect Effects 0.000 abstract description 2
- 230000000259 anti-tumor effect Effects 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 239000008845 cholagoga Substances 0.000 abstract description 2
- 229940124571 cholagogue Drugs 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 150000002632 lipids Chemical class 0.000 abstract description 2
- 239000000049 pigment Substances 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 239000003963 antioxidant agent Substances 0.000 abstract 1
- 230000003078 antioxidant effect Effects 0.000 abstract 1
- 235000006708 antioxidants Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000011156 evaluation Methods 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 241000593501 Decapterus maruadsi Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 210000000038 chest Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 235000020989 red meat Nutrition 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
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
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A kind of processing method of Ba Lang fish snack food, using fresh freezing Ba Lang fish as raw material, Radix Glycyrrhizae, spiceleaf, black pepper, Chinese prickly ash, cassia bark, ginger splices, fennel seeds, illiciumverum, salt, soft white sugar, chickens' extract, monosodium glutamate, glycine, calgon, cooking wine and chilli oil are auxiliary material, Ba Lang fish through pre-treatment, pickle it is tasty, dry, seasoning, baking, vacuum packaging and light dynamic pasteurization, obtain Ba Lang fish snack food.Simple, at low cost, the suitable industrialized production of this method.The product is full of nutrition, hot and savory, flavour is profound, unique flavor, has biggish market-oriented promotional value.This product is half dryed product, and it is more soft palatable to do mouthfeel than cured fish；Secondary tasty mode solves the problems, such as that Ba Lang fish is tasty difficult；Using natural plant pigment curcumin as photosensitizer for have in the product reducing blood lipid, antitumor, anti-inflammatory cholagogue, it is anti-oxidant the effects of, and light dynamic pasteurization is novel cold process for sterilizing, avoids high temperature sterilization and destroys nutrition, extends the shelf-life.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of processing method of Ba Lang fish snack food.
Background technique
Ba Lang fish, also known as thorn bar fish, scientific name decapterus maruadsi (Decapterus Maruadsi), are water warm migration at the middle and upper levels
Fish.Ba Lang fish nutritive value is abundant, must containing the human bodies such as higher protein, unsaturated fatty acid and K, P, Mg, Ca and Zn
The nutrient of palpus.Ba Lang meat quality of fish is soft, easily digested, is the marine fishes of great development prospect.Due to lacking
Comprehensive processing and utilization technology, the converted products of Ba Lang fish is considerably less at present, limits the development and utilization of Ba Lang fish.
Ba Lang fish self-dissolving enzymatic activity is strong, and the decline of fish body freshness is fast, putrid and deteriorated from easily occurring after water, and Ba Lang fish is caused to add
Work utilizes difficulty.Ba Lang fish is largely processed into salty dried product in addition to doing marketing fresh on a small quantity at present, but salty dried product salt content is high,
It is not conducive to human health, needs to develop novel Ba Lang fishery -ies product, to meet the needs of people's nutrition and health.
Summary of the invention
The object of the present invention is to provide a kind of processing methods of Ba Lang fish snack food, carry out intensive processing benefit to Ba Lang fish
With exploitation Ba Lang fish snack food.
For this purpose, the present invention chooses following technical scheme:
A kind of processing method of Ba Lang fish snack food, comprising the following steps:
S1: pre-treatment: fresh freezing Ba Lang fish, decaptitating, tail, internal organ, big thorn, cut open half and obtain Ba Lang fillet after defrosting；
S2: the preparation of fragrance leachate: fragrance being put into the water of 1000 times of its weight, boil and keep slightly boiled 30~
40min, four layers of filtered through gauze are up to fragrance leachate；The fragrance is by Radix Glycyrrhizae: spiceleaf: black pepper: Chinese prickly ash: cassia bark: ginger splices: small
Fennel: illiciumverum is mixed according to the weight ratio of 1:1:1:2:2:2:4:4；
S3: baste preparation: baste is mixed by the following raw materials according of fillet weight: salt 1%, soft white sugar 9.5%,
Chickens' extract 1%, monosodium glutamate 0.5%, glycine 0.7%, calgon 0.3%, cooking wine 75-80%, fragrance leachate 5-15%；
S4: it pickles tasty: the fillet obtained through step S1 is pickled with baste prepared by step S3；
S5: dry: the fillet after step S4 is marinated being put into baking oven and are dried；
S6: seasoning: the capsicum oil-impregnated of the fillet after step S5 is dry is seasoned；
S7: baking: the fillet through step S6 secondary seasoning are baked；
S8: it vacuum packaging: after the roasted fillet of step S7 are cooling, are fitted into the vacuum packaging bag by sterilizing and seal
Mouthful；
S9: light dynamic pasteurization: light dynamic pasteurization will be carried out through product made of step S8 and will be eaten to get Ba Lang fish leisure
Product.
As further technical solution, the baste is mixed by the following raw materials according of fillet weight: salt
1%, soft white sugar 9.5%, chickens' extract 1%, monosodium glutamate 0.5%, glycine 0.7%, calgon 0.3%, cooking wine 77%, fragrance leaching
Liquid 10% out；
It is 4 DEG C that temperature is pickled in step 4, and salting period is 1.5-2.5 hours；
The drying temperature of product and time are 50 DEG C, 4 hours in step 5；
Roasted temperature and time is 150 DEG C, 10-15 minutes in step 7；
It is 15 watts that photodynamic sterilization conditions, which are power, in step 9, and the time is 60 seconds, and sterilization photosensitizer is curcumin.
Compared with existing product, the product of the method for the present invention preparation has following technical advantage: Ba Lang fish fish of the invention
The drying standby big thorn that need to only reject centre, spinule is also edible after processing, and manufacturing process is simple, is suitble to industrialized production；
The product of the method for the present invention preparation is half dryed product, more soft palatable compared to the dry mouthfeel of cured fish, suitable for people of all ages；The present invention uses two
It is tasty difficult to solve the problems, such as Ba Lang fish for secondary tasty method, and mouthfeel is fine；The present invention using curcumin as photosensitizer,
Curcumin is a kind of natural plant pigment, applied to not only having reducing blood lipid, antitumor, anti-inflammatory, cholagogue, antioxygen in Ba Lang fishery -ies product
The effects of change, and light dynamic pasteurization is cold sterilization, is disinfecting technique, avoids high temperature sterilization and break to product nutrition
It is bad, extend the shelf-life.
The present invention is using Ba Lang fish as raw material, and through pre-treatment, to pickle tasty, dry, seasoning, baking, vacuum packaging and light dynamic
The technical process such as power sterilization, have developed a kind of Ba Lang fish ready-to-eat snack food of unique flavor, enrich the kind of snack food
Class, the intensive processing for realizing Ba Lang fish utilize.The Ba Lang fish instant leisure product of the type has not been reported at present, this product battalion
It supports and enriches, hot and savory, flavour is profound, unique flavor, it will has good market prospects.
Specific embodiment
Embodiment 1:
A kind of processing method of Ba Lang fish snack food, comprising the following steps:
(1) pre-treatment: fish is cutd open half along the upward feed of tail portion vertebra with kitchen knife after defrosting, cutd open by fresh freezing Ba Lang fish
Big vertebrae and rib cage are removed after half, obtain fillet.
(2) prepared by fragrance leachate: press Radix Glycyrrhizae: spiceleaf: black pepper: Chinese prickly ash: cassia bark: ginger splices: fennel seeds: illiciumverum is according to 1:
The weight ratio of 1:1:2:2:2:4:4 weighs fragrance, after mixing, is put into the water of 1000 times of its weight, boils and keep micro-
30~40min is boiled, four layers of filtered through gauze are up to fragrance leachate；
(3) prepared by baste: baste is made of the following raw materials according of fillet weight: salt 1%, soft white sugar 9.5%, chickens' extract
1%, monosodium glutamate 0.5%, glycine 0.7%, calgon 0.3%, cooking wine 77%, fragrance leachate 10% proportionally mixes
It closes uniform；
(4) it pickles tasty: the fillet obtained through step (1) is pickled with baste prepared by step (3), pickle temperature
Degree is 4 DEG C, and salting period is 2 hours；
(5) dry: the fillet after step (4) are marinated being put into baking oven and are dried, drying condition is 50 DEG C, 4 small
When；
(6) it seasons: the fillet capsicum oil-impregnated after step (5) are dry is seasoned；
(7) it is baked: will be baked through the secondary tasty fillet of step (6), roasted condition is 150 DEG C, 10 minutes；
(8) it is vacuum-packed: after the roasted fillet of step (7) are cooling, being fitted into the vacuum packaging bag by sterilizing and seal
Mouthful；
(9) light dynamic pasteurization: light dynamic pasteurization will be carried out through product made of step (8), photodynamic sterilization conditions are
Power is 15 watts, and the time is 60 seconds, and sterilization photosensitizer is curcumin, up to the Ba Lang fish snack food after sterilization.
It is as follows to the various evaluation results of this product:
(1) product of the present invention is subjected to subjective appreciation, subjective appreciation has received the sensory evaluation personnel of professional training by 10
Composition group, evaluation is individually carried out by each evaluation member every time, mutually not contact ac, sample evaluate between gargled with clear water
Mouthful.Subjective appreciation standard is as shown in table 1, and full marks are 5 points.
The results show that the product appearance for using the method for the present invention to prepare is 4.9 point, color is 4.6 points, and flavor is 4.8 points,
Mouthfeel is 4.8, generally 4.7 points.It follows that the method for the present invention preparation product form it is complete, attractive color, taste compared with
It is good, there is special taste with sweet and sour flavor, is a kind of novel Ba Lang fish snack food.This product is liked having very well by most people
Market prospects.
1 sensory evaluation criteria of table
(2) determination of moisture is carried out to the product of the method for the present invention preparation, the results showed that, product moisture content is
58.07%, moisture content is higher, and mouthfeel is relatively soft, more softer than the texture and mouthfeel of Ba Lang dried fish in the market, and taste is more
Add delicious.
Nutrient component determining is carried out to the product of the method for the present invention preparation, the results are shown in Table 2.The method of the present invention preparation
Product protein content is higher, and the protein in the flesh of fish is more easy to digest compared with the protein of red meat, and nutritive value is higher.
The nutritional components of the product content of 2 the method for the present invention of table preparation
Invention applies light dynamic pasteurization technologies to sterilize to product, maintains the original nutrition of product and mouthfeel,
Overcome destruction of the conventional antimicrobial method to food nutrient composition.
In conclusion full of nutrition using product prepared by the method for the present invention, hot and savory, flavour is profound, unique flavor,
It has good market prospects.
Claims (6)
1. a kind of processing method of Ba Lang fish snack food, it is characterised in that the following steps are included:
S1: pre-treatment: fresh freezing Ba Lang fish, decaptitating, tail, internal organ, big thorn, cut open half and obtain Ba Lang fillet after defrosting；
S2: the preparation of fragrance leachate: fragrance being put into the water of 1000 times of its weight, boil and keep slightly boiled 30 ~ 40min, and four
Layer filtered through gauze is up to fragrance leachate；The fragrance is by Radix Glycyrrhizae: spiceleaf: black pepper: Chinese prickly ash: cassia bark: ginger splices: fennel seeds: eight
Angle is mixed according to the weight ratio of 1:1:1:2:2:2:4:4；
S3: baste preparation: baste is mixed by the following raw materials according of fillet weight: salt 1%, soft white sugar 9.5%, chickens' extract
1%, monosodium glutamate 0.5%, glycine 0.7%, calgon 0.3%, cooking wine 75-80%, fragrance leachate 5-15%；
S4: it pickles tasty: the fillet obtained through step S1 is pickled with baste prepared by step S3；
S5: dry: the fillet after step S4 is marinated being put into baking oven and are dried；
S6: seasoning: the capsicum oil-impregnated of the fillet after step S5 is dry is seasoned；
S7: baking: the fillet through step S6 secondary seasoning are baked；
S8: it vacuum packaging: after the roasted fillet of step S7 are cooling, are fitted into the vacuum packaging bag by sterilizing and seal；
S9: light dynamic pasteurization: light dynamic pasteurization will be carried out through product made of step S8 to get the Ba Lang fish snack food.
2. a kind of processing method of Ba Lang fish snack food as described in claim 1, it is characterised in that the tune of the step S3
Taste liquid is mixed by the following raw materials according of fillet weight: salt 1%, soft white sugar 9.5%, chickens' extract 1%, monosodium glutamate 0.5%, glycine
0.7%, calgon 0.3%, cooking wine 77%, fragrance leachate 10%.
3. a kind of processing method of Ba Lang fish snack food as described in claim 1, it is characterised in that pickle temperature in step S4
Degree is 4 DEG C, and salting period is 1.5-2.5 hours.
4. a kind of processing method of Ba Lang fish snack food as described in claim 1, which is characterized in that product in step S5
Drying temperature and time are 50 DEG C, 4 hours.
5. a kind of processing method of Ba Lang fish snack food as described in claim 1, which is characterized in that roasted in step S7
Temperature and time is 150 DEG C, 10-15 minutes.
6. a kind of processing method of Ba Lang fish snack food as described in claim 1, which is characterized in that light power in step S9
Sterilization conditions be power be 15 watts, the time be 60 seconds, sterilization photosensitizer be curcumin.
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| CN201811045820.7A CN109430746A (en) | 2018-09-07 | 2018-09-07 | A kind of processing method of Ba Lang fish snack food |
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|---|---|---|---|
| CN201811045820.7A CN109430746A (en) | 2018-09-07 | 2018-09-07 | A kind of processing method of Ba Lang fish snack food |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112120139A (en) * | 2020-09-18 | 2020-12-25 | 中国农业大学 | Photodynamic sterilization method and photodynamic sterilization device for food powder |
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| CN113519611A (en) * | 2021-07-21 | 2021-10-22 | 四川农业大学 | Processing method for prolonging shelf life of black pork leisure food |
| CN115191476A (en) * | 2022-06-28 | 2022-10-18 | 江苏大学 | Dry pepper pulse strong light combined curcumin photodynamic sterilization method |
| CN115191476B (en) * | 2022-06-28 | 2024-02-13 | 江苏大学 | Photodynamic sterilization method combining dry chilli pulse strong light with curcumin |
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