CN1736267A - Method for processing clay pot with fish head capable of being preserved under constant temperature - Google Patents
Method for processing clay pot with fish head capable of being preserved under constant temperature Download PDFInfo
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- CN1736267A CN1736267A CNA2005100943444A CN200510094344A CN1736267A CN 1736267 A CN1736267 A CN 1736267A CN A2005100943444 A CNA2005100943444 A CN A2005100943444A CN 200510094344 A CN200510094344 A CN 200510094344A CN 1736267 A CN1736267 A CN 1736267A
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Abstract
Disclosed is a method for processing clay pot with fish head capable of being preserved under constant temperature, wherein fresh bighead carps are used as the raw material, a smell-removing technology and a sterilization technology are employed. The prepared fish heads and soup can be preserved at normal temperature for six months.
Description
Technical field
But a kind of processing method of Fish Head en Casserole of preservation under room temperature provides a kind of industrialized preparing process of Fish Head en Casserole, has realized the preservation under room temperature of Fish Head en Casserole product, belongs to food processing and preservation technology field.
Background technology
Aquaculture nutritional is abundant, the protein content height, and fat content is few, is fit to the demand of modern consumer to nourishing healthy.In recent years, regardless of being catering industries such as current consumption or hotel, hotel, the consumption figure of aquatic products is all in rising trend.Fish Head en Casserole is popular delicious together on the dining table, has soup juice mellow, bright and not raw meat, fertilizer and characteristics such as oiliness are subjected to liking of consumers in general deeply.But Fish Head en Casserole mainly is to sell based on cooking back in hotel, hotel at present; this traditional cooking processing method owing to exist can not be accomplished scale production, the product preservation term is short, carry defective such as inconvenience, has limited the output of product greatly and has sold radius.China's various places aquatic resources are abundant, particularly in the area of some freshwater fish culturing prosperities, the consumption of Fish Head en Casserole has become a kind of local characteristic, the temmoku lake Fish Head en Casserole of making as temmoku lake, Liyang city hotel Co., Ltd has developed into Jiangsu Province's famous brand name, and gets permission to use mark of origin.Along with the quickening of people's rhythm of life, the consumer wishes that also this traditional cooking food can be processed into the form of convenient consumption.Therefore, the cooking food that presses for this quasi-tradition of Fish Head en Casserole carries out suitability for industrialized production, to satisfy the growing market demand.The suitability for industrialized production of traditional food realizes standardization, the mechanization production of product under the situation that will remain unchanged at aspects such as guaranteeing the color and luster of traditional product, local flavor, matter structure exactly, and reaches the purpose of long-term preservation.For the common method that adopts freezing or low-temperature preservation of the preservation of aquatic products, but the shelf-life of this method product is shorter, has only usually about 60 days, and the sale radius of product is restricted, and is difficult to realize remote sale; The sale of product needs cold chain, and expense is big, the operating cost height, and the consumer carries and consumes very inconvenient; Product requires high in process, easily causes the corruption of product.Therefore, present not useful as yet industrialized method is produced the report of Fish Head en Casserole.
Summary of the invention
Purpose of the present invention: but be exactly the processing method that proposes a kind of Fish Head en Casserole of preservation under room temperature.By the Fish Head en Casserole processing technology is studied, study the influence to Fish Head en Casserole matter structure and local flavor and preservation effect such as different fishy smell elimination process, different sterilization conditions, determine best raw meat and the process for sterilizing of taking off, realized preservation under room temperature on the basis that does not change original matter structure of Fish Head en Casserole and local flavor, shelf life of products reaches 6 months.
Technical scheme of the present invention: with fresh and alive or fresh bighead is raw material.But the fish head takes off the fish head that raw meat, fried processing, vacuum seal, sterilization, process for cooling are made preservation under room temperature through comprising.But the fish body part that cuts behind the fish head is hung the anchovy sauce soup that soup, filtration, can, process for sterilizing are made preservation under room temperature through comprising.But these two parts have been formed the Fish Head en Casserole product of preservation under room temperature.Described method comprises following key step:
(1) raw material: processing raw material is fresh and alive or fresh bighead, fish size requirements 1.5-3.0kg;
(2) slaughter: knock the live fish head with smooth wooden stick, slaughter after fish is hit unconsciously, with the fish scale of stainless steel brush outwash fish surface, carry out clean thorax then and handle earlier, materials such as the internal organ of care should be used to removal fish, the gill must not stave the fish courage;
(3) clean: clean up fish scale, blood stains and residual internal organ, the gill of fish inside and outside with clean water, remove the black film of fish thorax inside simultaneously, and the extravasated blood of inner ridge part is removed totally;
(4) cutting: the fish of cleaning is carried out cutting from the dorsal fin front portion, and fish is nose heave to be 0.8-1.5kg;
(5) take off raw meat: the fish head under the cutting is placed take off raw meat liquid and take off raw meat and handle, taking off raw meat liquid is salt solution, and wherein the salt mass concentration is 3%-12%, and the fish head is 1 with the feed liquid mass ratio that takes off raw meat liquid: 1-2, take off raw meat time 3-4h, salt solution and environment temperature control are lower than 15 ℃;
(6) flushing: the fish head that will take off raw meat takes out the back with the blood stains that circulating water washes away the mucus on the fish head surface and oozes out, and drains the water then.Or not fried immediately, the fish head after draining the water is put into 0-5 ℃ of refrigerator and cooled and is hidden, and cold preservation time is no more than 24h;
(7) fried: the oil cauldron of the fish head of the fish head that drains the water or refrigeration being put into 180-220 ℃ is fried, and time 10-15s, frying oils are vegetable oil, drain the fish head standby after the fried end;
(8) hang soup: the fish body that will cut behind the fish head partly places jacketed pan to hang soup, in fish/water quality than 1: the ratio of 2-3 adds the water infusion, and the time and stir, boiling the about 1h in back is filled into soup juice in the Cooling or heating jar, filtration residue adds the water infusion of equal in quality again, repeat twice, 3 soup juice filtrates are mixed in Cooling or heating jar, go out the soup rate and finally be controlled to be 1: 5-7 by the flesh of fish/soup juice mass ratio;
(9) pack, seal: after the fish head cooling that drains, in the clad aluminum foil bag of packing into, vacuum seal under vacuum 〉=0.09MPa;
The soup juice that hangs is carried out hot filling, and seal then can temperature＞80 ℃; The anchovy sauce soup that maybe will hang is cooled to pack about 35 ℃ final vacuum and seals, and seals vacuum 〉=0.09MPa; Packing container is the clad aluminum foil bag, every bag of control dress soup juice 1.8-2.0kg;
(10) sterilization, cooling: fish head, the soup juice sealed are put into retort respectively carry out sterilization;
The sterilization conditions of fish head is: 115-121 ℃, and time 50-75min, back-pressure 0.1-0.15MPa is cooling down, is cooled to below 40 ℃;
The sterilization conditions of soup juice is: 115-121 ℃, and time 35-45min, back-pressure 0.1-0.15MPa is cooling down, is cooled to below 40 ℃.
(11) check, packing: fish head that sterilization is good and soup juice place constant incubator in 37 ℃ of insulations 7 days, are qualified products through do not have the to expand product of bag phenomenon of check, and each one packedly goes in the packing container to be the Fish Head en Casserole finished product with qualified fish head, soup juice.
Fried can be soybean salad oil, rape seed oil or palm oil with vegetable oil.
With the Fish Head en Casserole product that said method processing obtains, preservation at normal temperatures, the shelf-life reaches 6 months, and has kept the original matter structure and the local flavor of Fish Head en Casserole.
Beneficial effect of the present invention: but the invention provides the processing method of the Fish Head en Casserole of preservation under a kind of normal temperature.Realized the preservation under room temperature of Fish Head en Casserole product, prolonged the shelf life of product, the shelf-life reaches 6 months, has enlarged the sale radius of product greatly.And product is easy for carrying and eating, and it is just edible that the consumer is equipped with the flavoring of giving as an addition with product through simple heating, has adapted to the needs of modern people to nutrition, delicious food and fast pace life.
The Fish Head en Casserole of producing through processing method of the present invention has kept the original nutrition of culinary products, matter structure and local flavor substantially, and does not add any chemical preservative, edible safety in the process.
The technology of the present invention has realized standardization, mechanization and the suitability for industrialized production of cooking food, helps that enterprise raises labour efficiency, energy savings, reduces production costs, promotes that enterprise increases production and improves productivity, and increases economic efficiency, and improves the market competitiveness of enterprise.
The technology of the present invention can promote the use of in the suitability for industrialized production of the deep processing of aquatic products such as other fish, shellfish and cooking food and go, for the deep processing level that improves China's processing of aquatic products industry and realize that the industrialization of cooking food and even traditional food has great importance.
Key technology of the present invention is a fish deodorization technology and sterilization and preservation technology.
Description of drawings
But the processing process block diagram of the Fish Head en Casserole of Fig. 1 preservation under room temperature.
The specific embodiment
Embodiment 1
With fresh and alive bighead is raw material, and fish weighs 3.0kg, slaughters after with wooden stick fish being hit unconsciously.With the fish scale of stainless steel brush outwash fish surface, and carefully gill and the fish gill, clean up the foreign material such as residual fish scale, blood stains of fish inside and outside then with clean water, and remove the extravasated blood of black film in the fish thorax and inner ridge part clean.The fish of cleaning is carried out cutting from the dorsal fin front portion, the nose heave 1.5kg of fish.The fish head that downcuts is immersed in taking off of salt mass concentration 9% takes off raw meat in the raw meat liquid and handle, the fish head is 1: 1.5 with the feed liquid mass ratio that takes off raw meat liquid, takes off raw meat time 3.5h, salt solution and environment temperature≤15 ℃.The fish head that will take off after the raw meat takes out, and washes away the mucus and the blood stains on surface with circulating water.Put into 200 ℃ oil cauldron after draining and carry out friedly, fried time 13s takes out and drains oil after in the aluminium foil bag of packing into when being cooled to non-scald on hand, clean sack, vacuum seal under vacuum 0.095MPa.Place retort to carry out sterilization on the fish head then, sterilization conditions is: 10min-65min-20min/118 ℃.Back-pressure 0.12MPa is cooling down, is cooled to below 40 ℃.
Partly place jacketed pan to collude soup the fish body that cuts behind the fish head, add the water infusion in the ratio of fish/water quality than 1: 2.5, and constantly stir, boil the back about 1h with four layers of filtered through gauze of soup juice in Cooling or heating jar, filtration residue adds the water infusion again, so repeat twice, 3 filtrates are mixed in Cooling or heating jar, going out the soup rate, finally to control the flesh of fish/soup juice mass ratio be about 1: 6.Then mixed soup juice is carried out hot filling, can temperature＞80 ℃ are about every bag of control dress soup juice 1.8-2.0kg.The soup juice of sealing is put into retort and carried out sterilization, and sterilization conditions is: 10min-45min-20min/115 ℃, back-pressure 0.1MPa is cooled to below 40 ℃.
Soup juice after the sterilization and fish head are placed 37 ℃ of incubator insulations 7 days, find a bloated bag phenomenon, open bag heating back and eat the matter structure of product, excellent flavor.
Embodiment 2
With fresh and alive bighead is raw material, and fish weighs 2.5kg, slaughters after with wooden stick fish being hit unconsciously.With the fish scale of stainless steel brush outwash fish surface, and carefully gill and the fish gill, clean up the foreign material such as residual fish scale, blood stains of fish inside and outside then with clean water, and remove the extravasated blood that the black film in the fish thorax and interior ridge go out clean.The fish of cleaning is carried out stepping from the dorsal fin rear portion, the nose heave 1.3kg of fish.The fish head that downcuts is immersed in takes off raw meat in the salt solution of mass concentration 12% and handle, the fish head is 1: 1 with the feed liquid mass ratio that takes off raw meat liquid, takes off raw meat time 3h, salt solution and environment temperature≤15 ℃.The fish head that will take off after the raw meat takes out, and washes away the mucus and the blood stains on surface with circulating water.Put into 180 ℃ oil cauldron after draining and carry out friedly, fried time 15s takes out and drains oil after in the aluminium foil bag of packing into when being cooled to non-scald on hand, clean sack, vacuum seal under vacuum 0.09MPa.Place retort to carry out sterilization on the fish head then, sterilization conditions is 10min-75min-20min/115 ℃.Back-pressure 0.15MPa is cooling down, is cooled to below 40 ℃.
Partly place jacketed pan to collude soup the fish body that cuts behind the fish head, add the water infusion in the ratio of fish/water quality than 1: 2, and constantly stir, boil the back about 1h with soup juice through four layers of filtered through gauze in Cooling or heating jar, filtration residue adds the water infusion again, so repeat twice, 3 filtrates are mixed in Cooling or heating jar, going out the soup rate, finally to control the flesh of fish/soup juice mass ratio be about 1: 5.Then mixed soup juice is carried out hot filling, can temperature＞80 ℃ are about every bag of control dress soup juice 1.8-2.0kg.The soup juice of sealing is put into retort and carried out sterilization, and sterilization conditions is: 10min-40min-20min/118 ℃, back-pressure 0.12MPa is cooled to below 40 ℃.
Soup juice after the sterilization and fish head are placed 37 ℃ of incubator insulations 7 days, find a bloated bag phenomenon, open bag heating back and eat the matter structure of product, excellent flavor.
Embodiment 3
With fresh and alive bighead is raw material, and fish weighs 2.0kg, slaughters after with wooden stick fish being hit unconsciously.With the fish scale of stainless steel brush outwash fish surface, and carefully gill and the fish gill, clean up the foreign material such as residual fish scale, blood stains of fish inside and outside then with clean water, and remove the extravasated blood that the black film in the fish thorax and interior ridge go out clean.The fish of cleaning is carried out stepping from the dorsal fin rear portion, the nose heave 1.1kg of fish.The fish head that downcuts is immersed in takes off raw meat in the salt solution of mass concentration 6% and handle, the fish head is 1: 1.5 with the feed liquid mass ratio that takes off raw meat liquid, takes off raw meat time 3.5h, salt solution and environment temperature≤15 ℃.The fish head that will take off after the raw meat takes out, and washes away the mucus and the blood stains on surface with circulating water.Put into 220 ℃ oil cauldron after draining and carry out friedly, fried time 10s takes out and drains oil after in the aluminium foil bag of packing into when being cooled to non-scald on hand, clean sack, vacuum seal under vacuum 0.097MPa.Place retort to carry out sterilization on the fish head then, sterilization conditions is: 10min-50min-20min/121 ℃.Back-pressure 0.1MPa is cooling down, is cooled to below 40 ℃.
Partly place jacketed pan to hang soup the fish body that cuts behind the fish head, add the water infusion in the ratio of fish/water quality than 1: 3, and constantly stir, boil the back about 1h with soup juice through four layers of filtered through gauze in Cooling or heating jar, filtration residue adds the water infusion again, so repeat twice, 3 filtrates are mixed in Cooling or heating jar, going out the soup rate, finally to control the flesh of fish/soup juice mass ratio be about 1: 7.Then mixed soup juice is carried out hot filling, can temperature＞80 ℃ are about every bag of control dress soup juice 1.8-2.0kg.The soup juice of sealing is put into retort and carried out sterilization, and sterilization conditions is: 10min-35min-20min/121 ℃, back-pressure 0.15MPa is cooled to below 40 ℃.
Soup juice after the sterilization and fish head are placed 37 ℃ of incubator insulations 7 days, find a bloated bag phenomenon, open bag heating back and eat the matter structure of product, excellent flavor.
Embodiment 4
With fresh and alive bighead is raw material, and fish weighs 1.5kg, slaughters after with wooden stick fish being hit unconsciously.With the fish scale of stainless steel brush outwash fish surface, and carefully gill and the fish gill, clean up the foreign material such as residual fish scale, blood stains of fish inside and outside then with clean water, and remove the extravasated blood that the black film in the fish thorax and interior ridge go out clean.The fish of cleaning is carried out stepping from the dorsal fin rear portion, the nose heave 0.8kg of fish.The fish head that downcuts is immersed in takes off raw meat in the salt solution of mass concentration 3% and handle, fish head and the feed liquid mass ratio that takes off raw meat liquid are to take off raw meat time 4h at 1: 2, salt solution and environment temperature≤15 ℃.The fish head that will take off after the raw meat takes out, and washes away the mucus and the blood stains on surface with circulating water.Put into 180 ℃ oil cauldron after draining and carry out friedly, fried time 10s takes out and drains oil after in the aluminium foil bag of packing into when being cooled to non-scald on hand, clean sack, vacuum seal under vacuum 0.099MPa.Place retort to carry out sterilization on the fish head then, sterilization conditions is: 10min-55min-20min/115 ℃.Back-pressure 0.1MPa is cooling down, is cooled to below 40 ℃.Other operations are with embodiment 1.
Embodiment 5
With fresh and alive bighead is raw material, and the heavy 2.6kg of fish handles by embodiment 1 method, the nose heave 1.35kg of fish after the cutting, the fish head through take off raw meat, clean drain the water after, place refrigerator and cooled to hide 15h, temperature 0-5 ℃, carry out fried after the taking-up.Other operations are all with embodiment 1.
Soup juice after the sterilization and fish head are placed 37 ℃ of incubators insulations 7 days, find the bag phenomenon that expands, it is edible to open bag heating back, the matter structure of product, excellent flavor, with without the fish head of refrigeration processing than no significant difference.
Embodiment 6
The fish body part that cuts behind the fish head is hung soup by method among the embodiment 1, in the Cooling or heating jar interlayer, feed water quench, mixed soup juice is cooled to pack below 35 ℃, about every bag of control dress soup juice 1.8-2.0kg, vacuum seal under vacuum 〉=0.09MPa then, by the condition of embodiment 1 soup juice is carried out sterilization then, soup juice after the sterilization is placed 37 ℃ of incubator insulations 7 days, do not find the bag phenomenon that expands, open among bag back and the embodiment 1 product processed relatively, outward appearance, mouthfeel all do not have significant difference.
Claims (2)
1. but the processing method of the Fish Head en Casserole of a preservation under room temperature, it is characterized in that with fresh and alive or fresh bighead be raw material, but the fish head takes off the fish head that raw meat, fried processing, vacuum seal, sterilization, process for cooling are made preservation under room temperature through comprising, but the fish body part that cuts behind the fish head is hung the anchovy sauce soup that soup, can, process for sterilizing are made preservation under room temperature through comprising, but above-mentioned two parts have been formed the Fish Head en Casserole product of preservation under room temperature, said method comprising the steps of:
(1) raw material: processing raw material is fresh and alive or fresh bighead, fish size requirements 1.5-3.0kg;
(2) slaughter: slaughter after fish is hit unconsciously, remove fish scale, clean thorax is handled;
(3) clean: clean up fish scale, blood stains and residual internal organ, the gill of fish inside and outside with clean water, remove the black film of fish thorax inside simultaneously, and the extravasated blood of inner ridge part is removed totally;
(4) cutting: the fish of cleaning is carried out cutting from the dorsal fin front portion, and fish is nose heave to be 0.8-1.5kg;
(5) take off raw meat: the fish head under the cutting is placed take off raw meat liquid and take off raw meat and handle, taking off raw meat liquid is salt solution, and wherein the salt mass concentration is 3%-12%, and the fish head is 1 with the feed liquid mass ratio that takes off raw meat liquid: 1-2, take off raw meat time 3-4h, salt solution and environment temperature control are lower than 15 ℃;
(6) flushing: the fish head that will take off raw meat takes out the back with the blood stains that circulating water washes away the mucus on the fish head surface and oozes out, and drains the water then; Or not fried immediately, the fish head after draining the water is put into 0-5 ℃ of refrigerator and cooled and is hidden, and cold preservation time is no more than 24h;
(7) fried: the oil cauldron of the fish head of the fish head that drains the water or refrigeration being put into 180-220 ℃ is fried, and time 10-15s, frying oils are vegetable oil, drain the fish head standby after the fried end;
(8) hang soup: the fish body that will cut behind the fish head partly places jacketed pan to hang soup, in fish/water quality than 1: the ratio of 2-3 adds the water infusion, and the time and stir, after 1h is boiled in control soup juice is filled in the Cooling or heating jar, filtration residue adds the water infusion of equal in quality again, repeat twice, 3 soup juice filtrates are mixed in Cooling or heating jar, go out the soup rate and finally be controlled to be 1: 5-7 by the flesh of fish/soup juice mass ratio;
(9) pack, seal: after the fish head cooling that drains, in the clad aluminum foil bag of packing into, vacuum seal under vacuum 〉=0.09MPa;
The soup juice that hangs is carried out hot filling, and seal then can temperature＞80 ℃; The soup juice that maybe will hang is cooled to 35 ℃ of pack final vacuums and seals, and seals vacuum 〉=0.09MPa; Packing container is the clad aluminum foil bag, every bag of control dress soup juice 1.8-2.0kg;
(10) sterilization, cooling: fish head, the soup juice sealed are put into retort respectively carry out sterilization;
The sterilization conditions of fish head is: 115-121 ℃, and time 50-75min, back-pressure 0.1-0.15MPa is cooling down, is cooled to below 40 ℃;
The sterilization conditions of soup juice is: 115-121 ℃, and time 35-45min, back-pressure 0.1-0.15MPa is cooling down, is cooled to below 40 ℃;
(11) check, packing: fish head that sterilization is good and soup juice place constant incubator in 37 ℃ of insulations 7 days, are qualified products through do not have the to expand product of bag phenomenon of check, and each one packedly goes in the packing container to be the Fish Head en Casserole finished product with qualified fish head, soup juice.
2. processing method according to claim 1, it is characterized in that described fried be soybean salad oil, rapeseed oil or palm oil with vegetable oil.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2005100943444A CN1307905C (en) | 2005-09-10 | 2005-09-10 | Method for processing clay pot with fish head capable of being preserved under constant temperature |
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| CNB2005100943444A CN1307905C (en) | 2005-09-10 | 2005-09-10 | Method for processing clay pot with fish head capable of being preserved under constant temperature |
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| CN1736267A true CN1736267A (en) | 2006-02-22 |
| CN1307905C CN1307905C (en) | 2007-04-04 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885329A (en) * | 2012-10-31 | 2013-01-23 | 江苏戚伍水产发展股份有限公司 | Method for producing fish gluten through fish leftovers |
| CN102972808A (en) * | 2012-12-18 | 2013-03-20 | 江南大学 | Processing method of normal-temperature preserved instant bloated fish food |
| CN103637244A (en) * | 2013-11-29 | 2014-03-19 | 中国水产科学研究院南海水产研究所 | Processing method of canned adult sturgeon head |
| CN104172275A (en) * | 2014-07-08 | 2014-12-03 | 江南大学 | Processing method of silver carp head in casserole rich in collagen peptide |
| CN108294098A (en) * | 2018-03-05 | 2018-07-20 | 江南大学 | A method of shelf life extension after the pre- frying in conditioning fish head center kitchen |
| CN109645380A (en) * | 2019-02-27 | 2019-04-19 | 新余市陈香餐饮发展有限公司 | A kind of production method of fairy maiden laker head |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1442090A (en) * | 2003-04-08 | 2003-09-17 | 太仓市城厢镇南天大酒楼 | Marmite fish head |
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2005
- 2005-09-10 CN CNB2005100943444A patent/CN1307905C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885329A (en) * | 2012-10-31 | 2013-01-23 | 江苏戚伍水产发展股份有限公司 | Method for producing fish gluten through fish leftovers |
| CN102885329B (en) * | 2012-10-31 | 2014-04-02 | 江苏戚伍水产发展股份有限公司 | Method for producing fish gluten through fish leftovers |
| CN102972808A (en) * | 2012-12-18 | 2013-03-20 | 江南大学 | Processing method of normal-temperature preserved instant bloated fish food |
| CN103637244A (en) * | 2013-11-29 | 2014-03-19 | 中国水产科学研究院南海水产研究所 | Processing method of canned adult sturgeon head |
| CN104172275A (en) * | 2014-07-08 | 2014-12-03 | 江南大学 | Processing method of silver carp head in casserole rich in collagen peptide |
| CN108294098A (en) * | 2018-03-05 | 2018-07-20 | 江南大学 | A method of shelf life extension after the pre- frying in conditioning fish head center kitchen |
| CN109645380A (en) * | 2019-02-27 | 2019-04-19 | 新余市陈香餐饮发展有限公司 | A kind of production method of fairy maiden laker head |
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|---|---|
| CN1307905C (en) | 2007-04-04 |
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