CN115812921A - Making method of sturgeon starching-free fish slices - Google Patents
Making method of sturgeon starching-free fish slices Download PDFInfo
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- CN115812921A CN115812921A CN202211466936.4A CN202211466936A CN115812921A CN 115812921 A CN115812921 A CN 115812921A CN 202211466936 A CN202211466936 A CN 202211466936A CN 115812921 A CN115812921 A CN 115812921A
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- 238000000034 method Methods 0.000 title claims abstract description 13
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 241000252335 Acipenser Species 0.000 claims abstract description 26
- 238000005554 pickling Methods 0.000 claims abstract description 21
- 238000005096 rolling process Methods 0.000 claims abstract description 16
- 238000012258 culturing Methods 0.000 claims abstract description 6
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 5
- 238000007789 sealing Methods 0.000 claims description 22
- 238000004806 packaging method and process Methods 0.000 claims description 14
- 238000004898 kneading Methods 0.000 claims description 12
- 210000000988 bone and bone Anatomy 0.000 claims description 11
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- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 5
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a method for making sturgeon fish paste-free fillets, which comprises the following steps: firstly, selecting healthy sturgeons with uniform physique and temporarily culturing the sturgeons in running water for one week; then killing, cleaning, slicing, cleaning, removing fishy smell, pickling in Jiang Yanshui, removing fishy smell, rolling, pickling, and vacuum packaging. The technical scheme of the invention adopts simple dipping and rolling pickling processes, improves the flavor of the sturgeon, keeps the sturgeon fillet state, ensures the taste, widens the processing direction of the sturgeon and provides guidance for improving the industrial economy.
Description
Technical Field
The invention relates to the technical field of aquatic food processing, in particular to a method for making sturgeon starching-free fillets.
Background
Sturgeon arowana (sturgeon) originated in the period of chalky age, the service life of the sturgeon arowana (sturgeon) is as long as 150 years, the sturgeon is as large as 1600 kilograms as the largest individual, is the oldest and most powerful organism in the world, and is called sturgeon, panda in water, activated stone in water, soft gold and emperor fish.
Sturgeons are stingless in whole body, have whole body cartilage and can be eaten by the whole body, and the nutrition and medicinal value of the sturgeons are the highest in freshwater fish. Firstly, the protein content is high, the amino acid, in particular the amino group necessary for human body, is high and complete in composition, and is rich in highly unsaturated fatty acid; secondly, the sturgeon soft fish contains 30 percent of chondroitin sulfate and contains 15 to 20 times of shark anticancer factors. Each part of the sturgeon, including internal organs such as liver and intestine, gill, blood and the like, has quite high medicinal value; finally, the abundant and unique mountain spring stream resources and cool climatic environment of Guizhou are very suitable for the reproduction and growth of the sturgeons, the cultivated sturgeons are good in quality and delicious in meat taste, and the natural advantage is unique in the whole country and even the whole world.
Although sturgeon culture mainly in Guizhou has been rapidly advanced in recent years, the yield and quality are ranked in the front of the nation, and the sturgeon culture becomes a characteristic industry of Guizhou large agriculture. After all, the large-scale, high-quality and high-quality development level of sturgeons is not high, and the main reasons are as follows: the sturgeon and the propaganda and promotion of the industry thereof are highly valued, and the nutrition and the medical use thereof are not known by the consumers; (2) The unique body type, the five-element bone plate and the body surface sticky and smooth structure of the sturgeon have more mucus on the body surface than other sturgeons, have stronger fishy smell, have high requirements on slaughtering and cooking technologies and are more complex to operate, so that the public consumption of the sturgeon is difficult to approach common people at present, and further is seen to be far away, like common varieties of common carps, grass carps and the like, well known by people; (3) The sturgeon rough and deep processing industry is late in development, and professional sturgeon cooking chefs, dieticians and processing and research teams are lacked. So that the fish with delicacy in water has far-exerted market value and price, and has high value and low price. Due to the influence of epidemic situations, the common varieties of carps, grass carps and the like are even not similar, the whole industry is very strenuous, and even wanders around the margin of loss.
Along with the rapid development of the quick-freezing technology, a cold chain system is already formed in scale, a semi-finished product is pre-packaged through rough processing of slurry-free sturgeon fillets and the like, after thawing, the semi-finished product can be directly cooked by using a traditional cooking method, and the quick-freezing sturgeon fillet can conveniently enter various hotel catering enterprises and thousands of households, so that the complicated daily labor and space for killing and modulating the sturgeons are saved, the working efficiency of cooks, salesmen and housewives is improved, broad people can conveniently enjoy delicious foods and nutritious meals of the sturgeons, furthermore, the quick-freezing seasoning fillets produced in batch and in an industrialized mode greatly ensure the consistent flavor of broad consumers, the consumption capacity of the sturgeon industry is greatly improved and stimulated, the additional values of the sturgeons and products thereof are improved, and the high-yield, high-efficiency and industrialization development of the sturgeons is promoted.
Disclosure of Invention
In view of the above, the invention provides a preparation method of sturgeon starching-free fillets, which widens the product variety, improves the meat taste and flavor of sturgeons, and provides guidance for industry upgrading.
In order to achieve the purpose, the invention adopts the following technical scheme:
a method for making sturgeon fish paste-free fish slices comprises the following steps:
(1) Selecting sturgeons which are healthy and uniform in physique and temporarily culturing in running water for one week;
(2) Killing sturgeons: bleeding the root of the gill of the sturgeon until the sturgeon dies naturally, removing bone plates of five elements, repeatedly scraping mucus on the body surface by clear water, removing head and internal organs, removing bones and brisket, cutting into slices of 1.5mm by a slicer, rinsing by clear water at 0-4 ℃, and draining;
(3) Removing fishy smell and pickling: soaking sturgeon slices in 0.1-0.3 weight part of ginger water, 1-3 weight parts of salt and 10-20 weight parts of clear water at 0-4 ℃ for 30min;
(4) Rolling, kneading and pickling:
a. mixing 1-2 parts of salt, 0.5-2 parts of sugar, 0.5-1 part of monosodium glutamate, 1-3 parts of water retention agent and 20-50 parts of clear water at 0-4 ℃ in parts by weight, uniformly stirring at the speed of 10rpm, adding the sturgeon slices without fishy smell into a tumbling machine, tumbling at the speed of 10rpm for 5min, standing and pickling for 2min, and repeating for 6-8 times;
b. adding 1-3 parts of starch and 0.5-2 parts of salad oil, and rolling and kneading at the speed of 10rpm for 5min until the mixture is uniform;
(5) Packing sturgeon slices in a box and vacuum packing: checking the integrity of the customized package, the definition of characters, the position of a product number, and the qualified specification, firstly, carrying out ozone sterilization treatment on a packaging material, checking the normal operation of a sealing machine, sealing well, boxing and sealing the sturgeon fillets which are kept still according to different specifications (the height of the packaging box is controlled to be about 20 millimeters) of the weight packaging box, checking the sealing performance of the outer edge of the packaging box along a pressing film during boxing, and completely without stuffing, if the sturgeon fillets are not sealed, leaking and leaking gas, adhering, re-sealing and cleaning in time, re-weighing the packaged product, and enabling the gram weight of the product to accord with the production requirement.
According to the technical scheme, compared with the prior art, the sturgeon plasmeless fillet provided by the invention has the following beneficial effects:
the simple dipping and rolling pickling process is adopted to enable the materials to enter the sturgeon fillets, firstly pickling and fishy smell removing are adopted, the bottom taste is added, the earthy taste of the sturgeon is removed, the flavor is improved, then rolling pickling and water retention treatment are adopted, the tissue of the sturgeon fillets is kept, and the taste is ensured.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the provided drawings without creative efforts.
FIG. 1 is a flow chart of the present invention.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The parts measured in the following examples are all based on 1 part of sturgeon fillet and the water retention agent is sodium tripolyphosphate.
Example 1
The making method of the sturgeon starching-free fillet comprises the following steps:
(1) Selecting healthy sturgeons with uniform physique and temporarily culturing the sturgeons in running water for one week;
(2) Killing sturgeons: bleeding the root of the gill of the sturgeon until the sturgeon dies naturally, removing bone plates of five elements, repeatedly scraping mucus on the body surface by clear water, removing head and internal organs, removing bones and brisket, cutting into slices of 1.5mm by a slicer, rinsing by clear water at 0-4 ℃, and draining;
(3) Removing fishy smell and pickling: soaking sturgeon slices in 10 parts by weight of ginger water, salt and clear water at 0-4 ℃ for 30min;
(4) Rolling and kneading and pickling:
a. mixing 1 part of salt, 2 parts of sugar, 0.5 part of monosodium glutamate, 3 parts of a water retention agent and 20 parts of clear water at 0-4 ℃ in parts by weight, uniformly stirring at the speed of 10rpm, adding the sturgeon slices without fishy smell into a tumbling machine, tumbling at the speed of 10rpm for 5min, standing and pickling for 2min, and repeating for 8 times;
b. adding 1 part of starch and 0.5 part of salad oil, and rolling and kneading at the speed of 10rpm for 5min until the mixture is uniform;
(5) Packing sturgeon slices in a box and vacuum packing: checking the integrity of the customized package, the definition of characters, the position of a product serial number, after the specification is qualified, firstly, carrying out ozone sterilization treatment on the packaging material, normally operating the checking and sealing machine, sealing well, boxing the sturgeon fillets which are kept still according to different specifications (the height of the packaging box is controlled to be about 20 mm) of the weight packaging box, sealing, checking the sealing performance of the outer edge of the packaging box along a pressing film during boxing, and completely without stuffing, if the sturgeon fillets are not sealed, leaking and leaking gas, adhering to the sturgeon fillets, timely resealing and cleaning, re-weighing the packaged product, and enabling the gram weight of the product to meet the production requirement.
Example 2
The preparation method of the sturgeon plasmeless fish slice comprises the following steps:
(1) Selecting healthy sturgeons with uniform physique and temporarily culturing the sturgeons in running water for one week;
(2) Killing sturgeons: bleeding the root of the gill of the sturgeon until the sturgeon dies naturally, removing bone plates of five elements, repeatedly scraping mucus on the body surface by clear water, removing head and internal organs, removing bones and brisket, cutting into slices of 1.5mm by a slicer, rinsing by clear water at 0-4 ℃, and draining;
(3) Removing fishy smell and pickling: soaking sturgeon slices in 15 parts by weight of ginger water, salt and clear water at 0-4 ℃ for 30min;
(4) Rolling, kneading and pickling:
a. mixing 1.5 parts of salt, 1.2 parts of sugar, 0.8 part of monosodium glutamate, 2 parts of water retention agent and 35 parts of clear water at 0-4 ℃ in parts by weight, uniformly stirring at the speed of 10rpm, adding the sturgeon slices without fishy smell into a tumbling machine, tumbling at the speed of 10rpm for 5min, standing and pickling for 2min, and repeating for 7 times;
b. adding 2 parts of starch and 1.5 parts of salad oil, and rolling and kneading at the speed of 10rpm for 5min until the mixture is uniform;
(5) And (3) packing sturgeon slices in boxes under vacuum: checking the integrity of the customized package, the definition of characters, the position of a product number, and the qualified specification, firstly, carrying out ozone sterilization treatment on a packaging material, checking the normal operation of a sealing machine, sealing well, boxing and sealing the sturgeon fillets which are kept still according to different specifications (the height of the packaging box is controlled to be about 20 millimeters) of the weight packaging box, checking the sealing performance of the outer edge of the packaging box along a pressing film during boxing, and completely without stuffing, if the sturgeon fillets are not sealed, leaking and leaking gas, adhering, re-sealing and cleaning in time, re-weighing the packaged product, and enabling the gram weight of the product to accord with the production requirement.
Example 3
The preparation method of the sturgeon plasmeless fish slice comprises the following steps:
(1) Selecting healthy sturgeons with uniform physique and temporarily culturing the sturgeons in running water for one week;
(2) Killing sturgeons: bleeding the root of sturgeon gill until the sturgeon naturally dies, removing bone plates of five elements, repeatedly scraping mucus on the body surface with clear water, removing head and internal organs, removing bones and internal briskets, cutting into 1.5mm slices with a slicer, rinsing with clear water at 0-4 ℃, and draining;
(3) Removing fishy smell and pickling: soaking sturgeon slices in 20 parts by weight of ginger water, salt and clear water at 0-4 ℃ for 30min;
(4) Rolling, kneading and pickling:
a. mixing 2 parts of salt, 0.5 part of sugar, 1 part of monosodium glutamate, 1 part of water retention agent and 50 parts of clear water at 0-4 ℃ in parts by weight, uniformly stirring at the speed of 10rpm, adding the sturgeon slices without fishy smell into a tumbling machine, tumbling at the speed of 10rpm for 5min, standing and pickling for 2min, and repeating for 8 times;
b. adding 3 parts of starch and 2 parts of salad oil, and rolling and kneading at the speed of 10rpm for 5min until the mixture is uniform;
(5) Packing sturgeon slices in a box and vacuum packing: checking the integrity of the customized package, the definition of characters, the position of a product serial number, after the specification is qualified, firstly, carrying out ozone sterilization treatment on the packaging material, normally operating the checking and sealing machine, sealing well, boxing the sturgeon fillets which are kept still according to different specifications (the height of the packaging box is controlled to be about 20 mm) of the weight packaging box, sealing, checking the sealing performance of the outer edge of the packaging box along a pressing film during boxing, and completely without stuffing, if the sturgeon fillets are not sealed, leaking and leaking gas, adhering to the sturgeon fillets, timely resealing and cleaning, re-weighing the packaged product, and enabling the gram weight of the product to meet the production requirement.
Randomly selecting 100 persons, dividing into 10 groups, wherein each group comprises 10 persons to form a sensory evaluation group, and performing sensory evaluation on three indexes of smell, form and texture, wherein the evaluation standard chart is shown as follows:
the scoring profiles for examples 1-3 of the invention are as follows:
| smell(s) | Form of the composition | Texture of | Total score | |
| Example 1 | 25 | 38 | 27 | 90 |
| Example 2 | 26 | 39 | 29 | 94 |
| Example 3 | 25 | 37 | 28 | 90 |
The sensory evaluation results show that the starching-free sturgeon fillet prepared by the method has reasonable and no fishy smell, compact and complete fish muscle tissue, clear texture, firmness and elasticity, the scores of the examples 1-3 are more than 90 points, and the starching-free sturgeon fillet is a starching-free fillet product which meets the taste and mouthfeel of the public.
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other. The device disclosed by the embodiment corresponds to the method disclosed by the embodiment, so that the description is simple, and the relevant points can be referred to the method part for description.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (1)
1. A method for making sturgeon fish paste-free fillets is characterized by comprising the following steps:
(1) Selecting sturgeons which are healthy and uniform in physique and temporarily culturing in running water for one week;
(2) Killing sturgeons: bleeding the root of the gill of the sturgeon until the sturgeon dies naturally, removing bone plates of five elements, repeatedly scraping mucus on the body surface by clear water, removing head and internal organs, removing bones and brisket, cutting into slices of 1.5mm by a slicer, rinsing by clear water at 0-4 ℃, and draining;
(3) Removing fishy smell and pickling: soaking sturgeon slices in 0.1-0.3 weight part of ginger water, 1-3 weight parts of salt and 10-20 weight parts of clear water at 0-4 ℃ for 30min;
(4) Rolling, kneading and pickling:
a. mixing 1-2 parts by weight of salt, 0.5-2 parts by weight of sugar, 0.5-1 part by weight of monosodium glutamate, 1-3 parts by weight of a water retention agent and 20-50 parts by weight of clear water at 0-4 ℃, uniformly stirring at the speed of 10rpm, adding the sturgeon slices without fishy smell into a rolling and kneading machine, rolling and kneading at the speed of 10rpm for 5min, standing and pickling for 2min, and repeating for 6-8 times;
b. adding 1-3 parts of starch and 0.5-2 parts of salad oil, and rolling and kneading at the speed of 10rpm for 5min until the mixture is uniform;
(5) Packing sturgeon slices in a box and vacuum packing: checking that the integrity of the customized package, the definition of characters, the position of a product serial number and the specification are qualified, firstly carrying out ozone sterilization treatment on a packaging material, checking that a sealing machine normally operates, sealing well, boxing and sealing sturgeon fillets which are kept stand well according to different specifications of weight packaging boxes, checking the sealing performance of pressing films on the outer edges of the packaging boxes during boxing, completely filling materials are not contained, the product is well packaged and re-weighed, and the gram weight of the product meets the production requirement.
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| CN202211466936.4A CN115812921A (en) | 2022-11-22 | 2022-11-22 | Making method of sturgeon starching-free fish slices |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223194A (en) * | 2014-09-22 | 2014-12-24 | 江苏中洋集团股份有限公司 | Preparation method for black pepper sturgeon fillet |
| CN108740840A (en) * | 2018-06-20 | 2018-11-06 | 信良记食品科技（北京）有限公司 | A kind of production method of the quick-frozen flavouring fish block of Tilapia mossambica |
| CN111567760A (en) * | 2020-05-28 | 2020-08-25 | 海南蔚蓝海洋食品有限公司 | Non-starching fish slice and preparation method thereof |
| CN115226863A (en) * | 2022-07-05 | 2022-10-25 | 苏州市水天堂食品生产有限公司 | Processing method of paste-free black fish fillet |
-
2022
- 2022-11-22 CN CN202211466936.4A patent/CN115812921A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223194A (en) * | 2014-09-22 | 2014-12-24 | 江苏中洋集团股份有限公司 | Preparation method for black pepper sturgeon fillet |
| CN108740840A (en) * | 2018-06-20 | 2018-11-06 | 信良记食品科技（北京）有限公司 | A kind of production method of the quick-frozen flavouring fish block of Tilapia mossambica |
| CN111567760A (en) * | 2020-05-28 | 2020-08-25 | 海南蔚蓝海洋食品有限公司 | Non-starching fish slice and preparation method thereof |
| CN115226863A (en) * | 2022-07-05 | 2022-10-25 | 苏州市水天堂食品生产有限公司 | Processing method of paste-free black fish fillet |
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