CN111480816A - Freshwater fish processing method - Google Patents
Freshwater fish processing method Download PDFInfo
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- CN111480816A CN111480816A CN202010305372.0A CN202010305372A CN111480816A CN 111480816 A CN111480816 A CN 111480816A CN 202010305372 A CN202010305372 A CN 202010305372A CN 111480816 A CN111480816 A CN 111480816A
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- 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
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- 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
- A23B4/037—Freeze-drying, i.e. cryodessication, lyophilisation; Apparatus therefor
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- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
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Abstract
The invention belongs to the technical field of aquatic product processing, and particularly relates to a freshwater fish processing method. The invention provides a freshwater fish processing method, which comprises the following steps: (1) soaking freshwater fish by adopting a seawater crystal solution to obtain primarily cleaned freshwater fish; (2) putting the primarily cleaned freshwater fish into water, introducing carbon dioxide, bleeding in a saturated carbon dioxide water solution, and slaughtering to obtain pretreated freshwater fish; (3) sequentially rinsing the pretreated freshwater fish with clear water and saline water to obtain cleaned freshwater fish; mixing and rolling the cleaned freshwater fish and the fishy smell removing marinade to obtain pickled freshwater fish; (4) and sequentially cleaning and air-drying the pickled freshwater fish at low temperature. The processing method provided by the invention not only can lock the nutrient components of the fish body and retain the original flavor of the freshwater fish product, and the freshwater fish product is suitable for low-temperature storage, but also can be transported to each city in the north by a refrigerator car, is convenient to eat, and does not need to add other seasonings.
Description
Technical Field
The invention belongs to the technical field of aquatic product processing, and particularly relates to a freshwater fish processing method.
Background
At present, the regional difference is presented in the aquatic products sale of china, mainly concentrate on coastal region to province such as Hainan, Guangdong, Shandong and Liaoning account for than great, and these coastal provinces cities possess abundant marine fishery resources on the one hand, and it has natural raw and other material advantages to develop the aquatic products processing industry, and secondly, coastal region transportation is convenient, has both been favorable to the product internal sales, can carry out the marine export simultaneously. China is the main fishery country in the world where the total amount of cultured aquatic products exceeds the total amount of fishing. In 2018, the total yield of aquaculture in China is 4991.06 ten thousand tons, and the specific gravity of the total yield of aquaculture in China is 77.3%. And the other group of data shows that the processing rate of the aquatic products in China in 2018 is 41.6%, and the processing rate of the freshwater fish is only 18.36%. Meanwhile, the consumption of aquatic products is greatly unbalanced between inland cities and coastal or multi-water cities in China. Fresh fish or related products eaten by residents in coastal or multi-water-system cities are 20-50 times of those in inland cities, and some cities can reach 100 times. The fish product has high protein content and low fat content, and is very suitable for supplementing protein sources of human and animals. The fast and convenient fish product not only helps to enrich the animal protein consumption proportion of inland residents and optimize the dietary structure of the residents, but also can enlarge the consumption of the fish product and solve the problem of domestic marketing.
Traditionally fish products are mainly frozen fish and cured dried products. The frozen fish has heavy earthy smell, and a large amount of seasonings are added during cooking to remove the fishy smell, so that the self taste of the fish is lost; the pickled dry product can lose a lot of nutrient components of the fish body, so that the optimization of the production process of the freshwater fish product and the retention of the nutrient components and the original flavor of the fish body become the problems which need to be solved currently.
Disclosure of Invention
The processing method provided by the invention can not only lock the nutrient components of the fish body and retain the original flavor of the freshwater fish product, but also ensure that the obtained freshwater fish product is suitable for low-temperature storage, can be transported to various cities in the north through a refrigerator car, is convenient to eat, and does not need to add other seasonings.
In order to achieve the above object, the present invention provides the following technical solutions;
the invention provides a freshwater fish processing method, which comprises the following steps: (1) soaking freshwater fish by adopting a seawater crystal solution to obtain primarily cleaned freshwater fish; (2) putting the primarily cleaned freshwater fish into water, introducing carbon dioxide, bleeding in a saturated carbon dioxide water solution, and slaughtering to obtain pretreated freshwater fish; (3) sequentially rinsing the pretreated freshwater fish with clear water and saline water to obtain cleaned freshwater fish; mixing and rolling the cleaned freshwater fish and the fishy smell removing marinade to obtain pickled freshwater fish; (4) and sequentially cleaning and air-drying the pickled freshwater fish at low temperature.
Preferably, the fishy smell removing marinade in the step (3) comprises the following components in parts by mass: 15-40 parts of salt, 2-6 parts of pepper powder, 5-10 parts of ginger powder, 3-8 parts of white pepper powder and 20-50 parts of white sugar.
Preferably, the mass ratio of the fishy smell removing marinade in the step (3) to the pretreated freshwater fish is 45-104: 1000, parts by weight;
before the mixing in the step (3), the fishy smell removing and pickling materials are mixed with water; the volume ratio of the fishy smell removing pickling materials to the water in the tumbling is 1: 1.8 to 2.5.
Preferably, the mixing and kneading in the step (3) is interval kneading, and the mixing and kneading is stopped for 1-2 min every 6-8 min; the mixing and rolling time is 50-90 min; the kneading speed is 20-40 r/min.
Preferably, the bloodletting and killing in the step (2) comprises gill shearing, bloodletting, scaling, fish belly splitting, viscera removing and gill removing sequentially;
preferably, the temperature of the exsanguination in the step (2) is room temperature, and the exsanguination time is 15-20 min.
Preferably, the mass concentration of the seawater crystal solution in the step (1) is 5-10 per mill; the temperature of the seawater crystal solution is 25-28 ℃; the soaking time is 24-48 h; the seawater crystal solution also comprises ginger juice with the volume concentration of 0.5-1 per mill.
Preferably, the rinsing time of the clean water in the step (3) is 5-10 min; rinsing with saline water for 5-8 min; the mass concentration of the saline water is 5-10 per mill.
Preferably, the washing in the step (4) is washing with water; the cleaning time is 5-10 min.
Preferably, the low-temperature air drying in the step (4) is carried out at the temperature of 5-35 ℃ and the humidity of 20-80%; and the low-temperature air drying time is 6-8 h.
The invention provides a freshwater fish processing method, which comprises the following steps: (1) soaking freshwater fish in a seawater crystal solution, then placing the freshwater fish in a saturated carbon dioxide water solution, and sequentially carrying out gill shearing, bloodletting, scaling, fish belly splitting, viscera removing and gill removing to obtain pretreated freshwater fish; (2) sequentially rinsing the pretreated freshwater fish with clear water and saline water, draining, mixing with water and the fishy smell removing marinade, and rolling to obtain pickled freshwater fish; (3) and sequentially cleaning, air-drying at low temperature and tempering the pickled freshwater fish. According to the invention, the seawater crystal solution is adopted to remove algae in intestinal tracts of fish bodies, excrete excrement and reduce fishy smell, and saline water rinsing is carried out to further remove blood stains, internal organs and black films in inner walls; and further removing fishy smell by combining with fishy smell removing marinade, and tempering to form a film on the surface of the fish body so as to further balance water. And performing multi-stage gradient low-temperature cold air drying by using a cold air dryer, so that the nutrient components of the fish body and the original flavor of the freshwater fish product are retained. The processing method provided by the invention not only can lock the nutrient components of the fish body and retain the original flavor of the freshwater fish product, but also the freshwater fish product obtained by processing is suitable for low-temperature storage, can be transported to various cities by a refrigerator car, is convenient to eat, and does not need to add other seasonings.
Detailed Description
The invention provides a freshwater fish processing method, which comprises the following steps: (1) soaking freshwater fish by adopting a seawater crystal solution to obtain primarily cleaned freshwater fish; (2) putting the primarily cleaned freshwater fish into water, introducing carbon dioxide, bleeding in a saturated carbon dioxide water solution, and slaughtering to obtain pretreated freshwater fish; (3) sequentially rinsing the pretreated freshwater fish with clear water and saline water to obtain cleaned freshwater fish; mixing and rolling the cleaned freshwater fish and the fishy smell removing marinade to obtain pickled freshwater fish; (4) and sequentially cleaning, air-drying at low temperature and tempering the pickled freshwater fish.
The method comprises the steps of soaking freshwater fish in a seawater solution to obtain primarily cleaned freshwater fish, wherein the concentration of the seawater solution is preferably 5-10 wt% and more preferably 6-9 wt%, the temperature of the seawater solution is preferably 25-28 ℃ and more preferably 26-27 ℃, the soaking time is preferably 24-48 hours and more preferably 30-45 hours, the seawater solution further comprises a ginger juice solution with the concentration of 0.5-1% and more preferably a mixed solution of 0.5-1 m L ginger juice and 1L water.
The method comprises the steps of placing live freshwater fish in a saturated carbon dioxide aqueous solution, continuously introducing carbon dioxide to the saturated carbon dioxide aqueous solution at a speed of 0.5L/min to obtain pretreated freshwater fish, wherein the volume ratio of the number of fresh freshwater fish to the aqueous solution is preferably 1: 3-7, more preferably 1:5, the bloodletting and killing preferably comprises gill shearing, bloodletting, scaling, fish belly splitting, viscera removing and gill removing, the gills are preferably gills with one side removed, gill roots cannot be completely removed, killing and bloodletting of the fish after gill shearing are facilitated, the gills are particularly removed for removing the remaining gills and gill roots, the bloodletting temperature is preferably room temperature, the bloodletting time is preferably 15-20 min, more preferably 16-19 min, the fish is belly removing, then the gills are firstly cut, then the scales and gills are removed, the fish flesh is further attractive, and the fish flesh is prevented from being attacked, and the fish flesh is further prevented from being smelled.
The method comprises the steps of obtaining pretreated freshwater fish, sequentially rinsing the pretreated freshwater fish with clear water and rinsing with salt water to obtain cleaned freshwater fish, mixing and tumbling the cleaned freshwater fish and a fishy smell removing and pickling material to obtain pickled freshwater fish, wherein the rinsing time with clear water is preferably 5-10 min, the rinsing times with clear water are preferably two times, the rinsing time with salt water is preferably 5-8 min, the mass concentration of the salt water is preferably 5-10% and more preferably 6-9%, the method comprises the steps of rinsing with clear water first and rinsing with salt water second, removing bloodiness, viscera and black films in the inner wall, reducing the fishy smell of the fish body, keeping the integrity of the fish body, reducing the damage to the fish body in the later air drying process, preferably further comprising water after rinsing with salt water, draining for 10min and more preferably for 12-18 min, preferably comprising the steps of stopping for 1-2 min for 6-8 min, preferably 50-90 min for tumbling, preferably for 10min, more preferably for 10-20 min, more preferably for 12-18, preferably comprising the steps of performing vacuum rolling and preferably comprising the steps of removing fishy smell of pickling powder, removing and seasoning, wherein the seasoning is preferably, the seasoning is added with fresh water, the rinsing with fresh water, the components are preferably, the vacuum seasoning, the components are preferably, the components are added by the vacuum, the vacuum kneading, the vacuum seasoning, the components, the vacuum seasoning, the components are preferably, the vacuum seasoning, the components, the.
After the pickled freshwater fish is obtained, the pickled freshwater fish is sequentially cleaned, air-dried at low temperature and subjected to tempering treatment. In the invention, the cleaning mode is preferably clean water cleaning; the cleaning time is preferably 5-10 min; the method can clean the marinade on the surface by cleaning the salted freshwater fish after obtaining the salted freshwater fish. In the invention, the step of draining is also included before the low-temperature air drying, so that the curing effect of the curing material is better. The low-temperature air drying temperature is preferably 5-35 ℃, and further preferably 10-30 ℃; the humidity is preferably 20-80%, and more preferably 30-70%; the method further preferably adopts a step-by-step low-temperature air drying mode, and preferably comprises a first air drying mode, a second air drying mode and a third air drying mode which are sequentially carried out, wherein the temperature of the first air drying mode is preferably 12-18 ℃, the relative humidity is preferably 40-70%, and the time is preferably 6-8 hours; the second air drying temperature is preferably 20-25 ℃, the relative humidity is preferably 30-50%, the time is preferably 40-100 minutes, and a thin film is formed on the surface; the third air drying temperature is preferably 10-15 ℃, the relative humidity is preferably 30-50%, and the time is preferably 6-10 h. The original flavor of the fish can be kept by low-temperature air drying, the fish is clean and sanitary, and the pollution of dust and flies in natural air drying can be avoided. And the air drying specifically comprises the steps of placing the fish on an air drying rack, and placing the fish into a low-temperature cold air drying warehouse for low-temperature air drying. The fish is dried in a cold air drying warehouse at low temperature, the wind speed, the humidity and the time can be controlled, and the classified treatment of different fishes and fishes with different specifications is realized. The tempering treatment temperature is preferably 10-15 ℃, the humidity is preferably 35-50%, the tempering time is preferably 6-10 h, the tempering treatment can form a film on the surface of the fish body, the moisture content on the surface of the fish body is low, and the moisture content in the fish body is high in the cold air drying process. In the tempering process, a layer of film is formed on the surface to prevent external moisture from entering, so that higher moisture in the interior can permeate to low moisture parts, and the moisture content in the interior is reduced.
Has the advantages that: (1) the processing method is simple to operate, and the processed freshwater fish product has no earthy smell; (2) the processing method provided by the invention can effectively remove the fishy smell, retain the nutrient components, reduce the free water in the muscle and increase the toughness and taste of the meat; (3) the freshwater fish product provided by the invention is convenient to eat, can be directly steamed, braised and baked after being unpacked, and meets the consumption requirements of current consumers.
The method for processing freshwater fish provided by the invention is described in detail with reference to the following examples, but the method is not to be construed as limiting the scope of the invention.
Example 1
A freshwater fish processing method comprises the following steps:
(1) 650g of freshwater fish (gift tilapia mossambica) is placed in a seawater crystal solution at 28 ℃ for 24 hours, the freshwater fish is transferred into a 5-time volume of the aqueous solution, carbon dioxide is continuously introduced into the aqueous solution at the speed of 0.5L/min until the aqueous solution is saturated, gill shearing, room-temperature bloodletting for 20 minutes, scaling, fish belly splitting, viscera removing and gill removing are sequentially carried out in the saturated aqueous solution of carbon dioxide, and the pretreated freshwater fish is obtained, wherein the concentration of the seawater crystal solution is 8 wt% and 1% of ginger juice is also contained.
(2) The method comprises the following steps of sequentially rinsing pretreated freshwater fish for two times by clear water (5 min for each time) and rinsing by saline water for one time (5 min for each time, the mass concentration of the saline water is 5 per thousand), draining, adding water, removing fishy smell and curing materials, mixing and rolling to obtain pickled freshwater fish, wherein the fishy smell removing curing materials comprise 30 parts by mass of salt, 5 parts by mass of paprika powder, 8 parts by mass of ginger powder, 7 parts by mass of white pepper powder and 20 parts by mass of white sugar, the volume ratio of the fishy smell removing curing materials to the water is 1: 2, the mass ratio of the fishy smell removing curing materials to the pretreated freshwater fish is 70: 1000, the saline water is mixed and rolled in a mode that the rolling is stopped for 1min every 6min, the total mixing and rolling is 60min, the rolling speed is 20 revolutions per min, the mixing and rolling are carried out in a vacuum rolling machine, the specification of the vacuum rolling machine is 250L, and the fish with the tail of 350 is placed.
(3) And sequentially carrying out clear water cleaning, draining and low-temperature air drying on the pickled freshwater fish. The time for cleaning with clear water is 5 min. The low-temperature air drying parameters are as follows: firstly, the temperature is 18 ℃, the relative humidity is 60 percent, and the time is 6 h; then, the temperature is 20 ℃, the relative humidity is 30%, and the time is 70 minutes, so that a film is formed on the surface; and tempering at the final temperature of 12 ℃ and the relative humidity of 40% for 8 h. The low-temperature air drying specifically comprises the steps of placing the fish on an air drying rack, and placing the fish into a low-temperature cold air drying warehouse for low-temperature air drying.
And respectively detecting the body weight, the muscle water, the muscle amino acid composition and the muscle fatty acid composition before and after the treatment of the gift tilapia.
The results of the comparison between the weight and the muscle water of the tilapia treated by the method are shown in table 1, and the results show that the tilapia treated by the method has the weight reduced by 32 percent, the water reduced by 30 percent and the content of crude fat and crude protein in the muscle unchanged.
Table 1: weight and muscle Water comparison of Tilapia gilvatica before and after treatment
| Item | Before treatment | After treatment |
| Body weight (g) | 658g | 450g |
| Muscle Water (%) | 75.39％ | 52.79％ |
| Crude protein (%) | 17.38％ | 17.57％ |
| Fat (%) | 1.86％ | 1.88％ |
The results of the comparison of the weight and muscle amino acid composition of the gift tilapia before and after the treatment are shown in table 2, and the results show that compared with the results before the treatment, the muscle amino acid composition of the gift tilapia treated by the processing method provided by the embodiment 1 of the invention has no significant difference.
Table 2 comparison of tilapia gilvus body weight and muscle amino acid composition before and after treatment
The results of the comparison of the body weight and muscle fatty acid composition of the gift tilapia before and after the treatment are shown in table 3, and the results show that there is no significant difference in the muscle fatty acid composition of the gift tilapia treated by the processing method provided in example 1 of the present invention compared to that before the treatment.
Table 3 comparison of tilapia gilvus body weight to muscle fatty acid composition before and after treatment
Therefore, the gift tilapia mossambica product obtained by the processing method provided by the embodiment 1 has obviously reduced moisture content, and better retains protein and fat in the muscle while increasing the mouth feel and flavor of the tilapia mossambica, so that the nutrient components of the fish are absorbed and utilized to the maximum extent.
Example 2
A freshwater fish processing method comprises the following steps:
(1) 500g of freshwater fish (weever) is placed in a seawater crystal solution at 25 ℃ for soaking for 48h, then the freshwater fish is transferred into a 5-time volume of the water solution, carbon dioxide is continuously introduced into the saturated carbon dioxide water solution at the speed of 0.5L/min, gill shearing, room-temperature bloodletting for 20min, scaling, fish belly splitting, viscera removing and gill removing are sequentially carried out in the saturated carbon dioxide water solution, and the pretreated freshwater fish is obtained, wherein the concentration of the seawater crystal solution is 8 weight per thousand, and the seawater crystal solution also contains 0.5 per thousand of ginger juice.
(2) The method comprises the following steps of sequentially rinsing pretreated freshwater fish for two times by clear water (5 min for each time) and rinsing by saline water for one time (5 min for each time, the mass concentration of the saline water is 5 per thousand), draining, adding water, removing fishy smell and curing materials, mixing and rolling to obtain pickled freshwater fish, wherein the fishy smell removing curing materials comprise 20 parts by mass of salt, 2 parts by mass of paprika powder, 5 parts by mass of ginger powder, 5 parts by mass of white pepper powder and 30 parts by mass of white sugar, the volume ratio of the fishy smell removing curing materials to the water is 1: 2, the mass ratio of the fishy smell removing curing materials to the pretreated freshwater fish is 62: 1000, the saline water is mixed and rolled in a mode of stopping for 2min every 8min of rolling, mixing and rolling for 60min in total, the rolling speed is 20 revolutions per min, the mixing and rolling are carried out in a vacuum rolling machine, the specification of the vacuum rolling machine is 500L, and 600-tailed fish are placed.
(3) And sequentially carrying out clear water cleaning, draining and low-temperature air drying on the pickled freshwater fish. The time for cleaning with clear water is 6 min. The low-temperature air drying parameters are as follows: firstly, the temperature is 18 ℃, the relative humidity is 60 percent, and the time is 8 hours; then forming a film on the surface at the temperature of 20 ℃ and the relative humidity of 40% for 60 minutes; and finally, tempering for 6 hours at the temperature of 12 ℃ and the relative humidity of 35%. The low-temperature air drying specifically comprises the steps of placing the fish on an air drying rack, and placing the fish into a low-temperature cold air drying warehouse for low-temperature air drying.
Comparative example 1
The traditional method for pickling the weever comprises the following steps: the weever pickled by the traditional method is a product which is pickled and dried in the sun.
The nutrient composition before and after the weever treatment of comparative example 1 and example 2 was examined. And investigating flavor and taste evaluation: the fish product treated by the processing method provided by the embodiment 2 is placed in a tray, a small amount of oil consumption is coated on the surface of the fish body, then the fish product is placed in a steamer, steamed in boiling water for 15 minutes and then taken out for eating, so that the flavor and the taste of the steamed fish product are evaluated, and 10 people are selected to be 20-40 years old and taste the taste.
The analysis of the nutritional components of the weever treated by the processing method provided by the embodiment 2 and the comparative example 1 is shown in table 4, and the results show that the water content of the weever treated by the processing method is reduced by about 30 percent, the content of muscle crude protein and crude fat is not changed, and the nutritional value of the weever is better ensured. The traditional method for pickling the weever is mainly a product dried by the sun, the moisture and fat content in the muscle is obviously low, the taste is poor, and the traditional method is not suitable for steaming and baking.
Table 4 shows the analysis of the nutritional components (dry matter%) of the weever treated by the processing technique
| Item | Example 1 treated weever | Fresh weever before treatment | Comparative example 1 pickled weever |
| Muscle Water (%) | 52.74％ | 73.98％ | 23.98％ |
| Crude protein (%) | 19.46％ | 19.53％ | 19.53％ |
| Fat (%) | 4.61％ | 4.77％ | 1.12％ |
| Ash (%) | 1.22％ | 1.29％ | 1.29％ |
The flavor and mouthfeel evaluation of the fish product after baking is shown in table 5, and the results show that: the grilled fish prepared by the processing method provided by the invention has a score of 89, and has good overall flavor and mouthfeel.
Table 5: evaluation of flavor and mouthfeel of baked fish product
Therefore, the fish product obtained by the processing method of the embodiment 2 has the advantages that the moisture content is obviously reduced, the mouth feel and the flavor of the tilapia are improved, protein and fat in the muscle are well reserved, and the maximum intake and utilization of the nutritional ingredients of the fish meat are ensured.
Example 3
A freshwater fish processing method comprises the following steps:
(1) the method comprises the steps of soaking 550g of freshwater fish (mandarin fish) in a seawater crystal solution at 26 ℃ for 24 hours, transferring the freshwater fish into a 5-time volume of the aqueous solution, continuously introducing carbon dioxide into the saturated carbon dioxide aqueous solution at the speed of 0.5L/min, sequentially performing gill shearing, room-temperature bloodletting for 20 minutes, scaling, fish belly splitting, viscera removing and gill removing in the saturated carbon dioxide aqueous solution to obtain pretreated freshwater fish, wherein the concentration of the seawater crystal solution is 6 wt% per thousand, and the seawater crystal solution also contains 0.5 per thousand of ginger juice.
(2) The method comprises the following steps of sequentially rinsing pretreated freshwater fish for two times by clear water (5 min for each time) and rinsing by saline water for one time (5 min for each time, the mass concentration of the saline water is 5 per thousand), draining, adding water, removing fishy smell and curing materials, mixing and rolling to obtain pickled freshwater fish, wherein the fishy smell removing and curing materials comprise 40 parts by mass of salt, 6 parts by mass of paprika powder, 8 parts by mass of ginger powder, 6 parts by mass of white pepper powder and 30 parts by mass of white sugar, the volume ratio of the fishy smell removing and curing materials to the water is 1: 2, the mass ratio of the fishy smell removing and curing materials to the pretreated freshwater fish is 90: 1000, the saline water is mixed and rolled in a mode that the rolling is stopped for 2min every 7min, the rolling is carried out for 70min in total, the rolling speed is 20 revolutions per minute, the mixing and rolling are carried out in a vacuum rolling machine, the specification of the vacuum rolling machine is 500L, and 550-tailed fish are placed.
(3) And sequentially carrying out clear water cleaning, draining and low-temperature air drying on the pickled freshwater fish. The time for cleaning with clear water is 5 min. The low-temperature air drying parameters are as follows: firstly, the temperature is 20 ℃, the relative humidity is 50%, and the time is 7 h; then forming a film on the surface at the temperature of 20 ℃ and the relative humidity of 40% for 70 minutes; and tempering for 9h at the final temperature of 15 ℃ and the relative humidity of 50%. The low-temperature air drying specifically comprises the steps of placing the fish on an air drying rack, and placing the fish into a low-temperature cold air drying warehouse for low-temperature air drying.
Putting the fish processed in the embodiment 3 into a tray, coating a small amount of oil consumption on the surface of the fish body, putting the fish body into a steamer, steaming the fish body in boiling water for 15 minutes, and taking out the fish body for eating; therefore, the flavor and the taste of the steamed fish products are evaluated. Selecting 10 people with the age of 20-40 years, and tasting the taste.
The flavor and mouthfeel evaluation of the steamed fish products are shown in table 6, and the results show that: the steamed fish prepared by the processing method provided by the invention has a score of 87, and has good overall flavor and mouthfeel.
Table 6: evaluation of flavor and mouthfeel of steamed fish products
According to the embodiment, the processing method provided by the invention can not only lock the nutrient components of the fish body and retain the original flavor of the freshwater fish product, and the freshwater fish product is suitable for low-temperature storage, but also can be transported to northern cities by a refrigerator car, so that the freshwater fish product is convenient to eat, and does not need to be added with other seasonings.
Although the present invention has been described in detail with reference to the above embodiments, it is only a part of the embodiments of the present invention, not all of the embodiments, and other embodiments can be obtained without inventive step according to the embodiments, and the embodiments are within the scope of the present invention.
Claims (10)
1. A freshwater fish processing method is characterized by comprising the following steps:
(1) soaking freshwater fish by adopting a seawater crystal solution to obtain primarily cleaned freshwater fish;
(2) putting the primarily cleaned freshwater fish into water, introducing carbon dioxide, bleeding in a saturated carbon dioxide water solution, and slaughtering to obtain pretreated freshwater fish;
(3) sequentially rinsing the pretreated freshwater fish with clear water and saline water to obtain cleaned freshwater fish; mixing and rolling the cleaned freshwater fish and the fishy smell removing marinade to obtain pickled freshwater fish;
(4) and sequentially cleaning, air-drying at low temperature and tempering the pickled freshwater fish.
2. The processing method according to claim 1, wherein the fishy smell removing marinade in the step (3) comprises the following components in parts by mass: 15-40 parts of salt, 2-6 parts of pepper powder, 5-10 parts of ginger powder, 3-8 parts of white pepper powder and 20-50 parts of white sugar.
3. The processing method according to claim 1 or 2, wherein the mass ratio of the fishy smell removing and salting material in the step (3) to the pretreated freshwater fish is 45-104: 1000, parts by weight;
before the mixing in the step (3), the fishy smell removing and pickling materials are mixed with water; the volume ratio of the fishy smell removing pickling materials to the water in the tumbling is 1: 1.8 to 2.5.
4. The processing method according to claim 1 or 2, wherein the mixing tumbling in the step (3) is interval tumbling, and the mixing tumbling is stopped for 1-2 min every 6-8 min; the mixing and rolling time is 50-90 min; the kneading speed is 20-40 r/min.
5. The processing method according to claim 1, wherein the exsanguination slaughtering of step (2) comprises gill shearing, exsanguination, scaling, fish belly splitting, evisceration and gill removal in this order.
6. The processing method according to claim 1 or 5, wherein the temperature of the exsanguination in the step (2) is room temperature, and the exsanguination time is 15-20 min.
7. The processing method according to claim 1, wherein the weight concentration of the seawater crystal solution in the step (1) is 5-10 ‰; the temperature of the seawater crystal solution is 25-28 ℃; the soaking time is 24-48 h; the seawater crystal solution also comprises ginger juice with the volume concentration of 0.5-1 per mill.
8. The processing method according to claim 1, wherein the time for rinsing with clean water in step (3) is 5-10 min; rinsing with saline water for 5-8 min; the mass concentration of the saline water is 5-10 per mill.
9. The process of claim 1 wherein said cleaning of step (4) is with water; the cleaning time is 5-10 min.
10. The processing method according to claim 1, wherein the low-temperature air drying in the step (4) is carried out at a temperature of 5-35 ℃ and a humidity of 20-80%; and the low-temperature air drying time is 6-8 h.
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