WO2009079936A1 - Nouille à base de poisson et son procédé de préparation - Google Patents
Nouille à base de poisson et son procédé de préparation Download PDFInfo
- Publication number
- WO2009079936A1 WO2009079936A1 PCT/CN2008/071420 CN2008071420W WO2009079936A1 WO 2009079936 A1 WO2009079936 A1 WO 2009079936A1 CN 2008071420 W CN2008071420 W CN 2008071420W WO 2009079936 A1 WO2009079936 A1 WO 2009079936A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- fish
- noodles
- meat
- noodle
- keeping
- Prior art date
Links
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
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
Definitions
- the present invention relates to a food, in particular to a characteristic fresh-keeping noodle made of fish meat, and a production method thereof.
- Fish noodles also known as fish noodles, are traditional snacks in some areas of China.
- the popular fish noodles on the market include Yunmeng fish noodles, Fujian fish noodles, and southern Zhejiang fish noodles. Very popular with consumers.
- the main raw material of the fish noodles is fish, and the protein amino acids and other nitrogen-containing substances in the fish are easily decomposed into low-grade products such as ammonia, trimethylamine, hydrazine, hydrogen sulfide and histamine under the action of microorganisms;
- the body contains a very active enzyme, which causes the decomposition of fish protein which is unstable and variability, which creates conditions for the growth of bacteria and accelerates the decay process in fish.
- the lipids of fish contain a large amount of EPA, DHA, etc.
- Saturated acid is prone to deterioration and spoilage; and the higher temperature relative to the living environment of fish also increases the enzymatic reaction and leads to accelerated spoilage; in addition, compared with livestock meat, the fish are small, loosely organized, and weak in epidermal protection.
- the high moisture content also causes an increase in the rate of corruption. Due to the characteristics of fish that are particularly prone to spoilage, in the traditional hand-made fish noodles, in order to achieve the purpose of preservation, we have to increase the starch content and drying (or natural drying), so that the product loses the flavor of the fish. .
- the object of the present invention is to provide a novel fresh-keeping fish noodle using mechanical processing and a production method thereof for the short-term fresh-keeping period of the fish surface produced by the prior art, and the need for refrigeration and fresh-keeping.
- the technical scheme of the invention is: a fresh-keeping fish noodle, which is composed of a main ingredient and an ingredient, wherein the main material is: 800-1000 parts of fish meat, 300-500 parts of starch, 300-500 parts of water; the ingredients include the following ingredients, wherein each The weight ratio of the components to the main materials are: 0.3%-0.5% for crisping, 0.1%-0.3% for flavoring, 0.1%-0.3% for MSG, 2%-3% for salt, 1%-3% for sugar, pig Oil or vegetable oil 3%-5%, ginger 2%-4%, pepper 0.1%-0.3%, egg white 1%-3%.
- the method for producing the above fish noodles comprises the following steps: (1) preliminary treatment of the fish: washing the fresh fish, removing the fish head, the fish skin and the main bone, and then rinsing the prepared fish pieces in 15-2 CTC cold water;
- Meat collection drain the washed fish pieces, then remove the fine bones and red meat and fish skin impurities to obtain the available fish meat;
- Refrigeration and cooling Cool the available fish in a freezer to 0-5 °C;
- Fish gelatin Dish the cooled fish into fish gelatin, add fish and crispy and add lard or vegetable oil. The temperature of the fish gelatin is controlled within 15 °C;
- Cooking surface setting The prepared fish paddle is pumped to the nozzle of the cooking noodle setting machine and formed into strips through the orifice plate into the cooking noodle tank to be heated and formed; the cooking noodle bath temperature is not lower than 80 ° C ;
- Cooling and draining Cool the cooked fish noodles and drain the surface water
- Cut surface Cut the fish noodles with water to a fixed length, and then enter the packaging process
- ( 11 ) Packing factory The pasteurized fish noodles are directly packed into the factory.
- the ratio of fish to water is 1:4, and the rinse is repeated three times, and the rinse time is 40 minutes each time.
- the meat is collected for a second time, the bone spurs and the fascia are removed, and placed in a refrigerator to be cooled to 1-5 ° C.
- the temperature of the fish gelatin is controlled within 10 ° C for 5-10 minutes.
- the temperature of the fish paddle is controlled within 15 ° C, and other auxiliary materials are slowly added while stirring for 40-60 minutes.
- the front end of the cooking surface is 85-95 ° C
- the second half is 95-100 ° C
- the cooking surface setting time is 2-4 minutes.
- the clean water treated by ozone treatment or other methods is used for cooling, the water temperature is 15-20 ° C, and the cooling time is 1 to 2 minutes.
- a water tank type sterilization device is used, and the sterilization temperature is 96-100.
- the fish noodle preparation method of the invention realizes the factoryization, mechanization and automatic production of the fish noodles in the true sense, reduces the investment cost and the production cost; the prepared fish noodles maintain the nutrition of the fish meat It has a good taste and taste; it solves the problem of easy spoilage and deterioration of fish products, so that the product has a long shelf life at room temperature, can be kept fresh for 4 months at normal temperature, and can be kept fresh at 0-5 °C for 6-8 Month; Provides a new type of food that is healthy, delicious and fashionable.
- FIG. 1 is a flow chart showing the production process of fresh-keeping fish noodles according to the present invention
- FIG. 2 is a top view of the cooking noodle of the cooking noodle setting machine of the present invention
- FIG. 3 is a front view of the cooking noodle setting machine of the present invention
- 4 is a side view of the noodle setting machine of the present invention.
- Tables 1 - 3 show the formulations of three specific embodiments of the present invention: Table 1
- Figure 1 shows the production method of the above fish noodles, including the following steps:
- Cooking noodle setting The prepared fish paddle is pumped to the nozzle of the noodle setting machine and formed into a strip shape through the orifice plate (the mold can be changed to make it into other shapes) and placed in the cooking noodle tank to be heat-set.
- the front end of the cooking tank is 85-95 ° C
- the rear half is 95-100 ° C
- the cooking surface setting time is 2-4 minutes. Since the meat was taken twice, the nozzle plate of the noodle machine was not clogged, the fish noodles did not break during the molding, and the fish noodles were delicate and soft.
- Cooling and draining The fish noodles cooked and shaped are rapidly cooled by the cooling tank; in order to avoid secondary pollution of the cooked fish surface by heating, the cooling water is treated with ozone-treated clean water, and the water temperature is 15- At 20 ° C, the cooling time is 1 to 2 minutes; the cooled fish surface is drained to the surface by draining the water.
- Cut noodles Fish noodles that have been drained of water are sent to the cutter through a belt conveyor, and the fish noodles are cut into fixed lengths with a cutter and then entered into the packaging process.
- the fish cutter is installed at the rear of the belt conveyor.
- the cutter is independent power and driven by a miniature stepless speed motor to facilitate adjustment and cutting. Length.
- Sterilization Vacuum packed fish noodles are pasteurized.
- the sterilization equipment can use a microwave sterilization machine or a water tank sterilization equipment.
- the water tank type sterilization equipment is used, the sterilization temperature is 96-100 °C, and the sterilization time is 50 minutes.
- the cooking surface setting machine comprises a cooking noodle tank 1, a feeding pump, a nozzle 2, a steam heating tube 3, and a feeding pump is connected with the nozzle 2, and the nozzle 2 is located above the cooking surface tank 1.
- a partitioning plate 4 is disposed at the bottom of the cooking noodle, and the partitioning plate 4 is provided with a plurality of small holes.
- the tank body of the noodle tank 1 is provided with a heat insulating layer 5.
- a fume hood 6 is arranged above the cooking noodle tank 1, and an exhaust duct 7 is arranged on the fume hood 6. A large amount of water vapor is generated during the cooking process, and the exhaust pipe 7 is connected to the axial flow fan to discharge the water vapor to the outside.
- a drain valve 8 is provided at the bottom of the noodle tank 1.
- One end of the noodle tank 1 is provided with a fish surface outlet groove 9.
- the steam heating pipe 3 is at the bottom of the cooking noodle tank, and the steam heating pipe 3 is connected to the steam generator.
- the steam heating pipe 3 is provided with a plurality of evenly distributed small holes, and the steam is discharged from the small holes into contact with the water in the cooking noodle tank. , directly heat the water.
- the separator 4 is located above the steam heating pipe 3.
- the device can also be electrically heated to install an electric heating tube in the cooking noodle. When using the electric heating method, a device for replenishing moisture is required.
- fish surface processing also imposes strict requirements on the production environment. Clean and sterile, relatively low temperature production environments are essential for fish surface production:
- Ozone sterilization treatment has a good killing effect on common bacteria, coliforms, yeasts, viruses, and the like. Therefore, ozone is needed to sterilize the production workshop before and after the fish surface operation, and maintaining a clean fish surface production environment lays the foundation for the quality assurance of the fish noodles. (Other methods can also be used to sterilize the production workshop, but the investment is large or the effect is poor).
- Ozone water is used as the cooling water for the noodle cooking noodles. It can effectively prevent the secondary pollution of the fish noodles, and can also play a role in decolorizing and whitening and improving the appearance quality of the fish noodles.
- Ozone water is used to clean and disinfect the tools and production equipment used in the production of fish noodles, which not only ensures the sterility requirements of fish noodle production, but also reduces labor intensity and improves work efficiency.
- the temperature of the production site is controlled below 20 °C.
- the fresh-keeping fish noodles of the invention not only maintains the flavor and nutrition of the fish meat, but also effectively solves the problem that the fish meat products are prone to spoilage and deterioration, and can be used in a small investment by adopting a relatively simple process and a relatively easy-to-master technology.
- Low-cost fish that are difficult to carry out deep processing and rich in resources produce healthy, nutritious, delicious and fashionable new popular foods with good social and economic benefits.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
一种鱼面及其制备方法 技术领域 本发明涉及一种食品, 尤其是一种以鱼肉制成的特色保鲜面条, 及其生 产方法。 背景技术 鱼面, 又称为鱼面条, 是我国部分地区的传统小吃, 作为招待客人或餐 馆的风味小吃, 目前市场上流行的鱼面包括云梦鱼面、 福建鱼面、 浙南鱼面, 非常受消费者的欢迎。 鱼面的主要原料是鱼, 而鱼体中的蛋白质氨基酸及其它含氮物质等在微 生物作用下易被分解为氨、 三甲胺、 吲哚、 硫化氢、 组胺等低级产物而产生 腐败; 鱼体内含有活力很强的酶, 致较不稳定和易变性的鱼蛋白分解, 为细 菌的生长创造了条件, 加速鱼体内的腐败过程; 同时鱼类的脂质含有大量的 EPA、 DHA等高度不饱和酸而易于变质和腐败; 而相对于鱼类生存环境较高 的温度也使酶促反应大大提高导致加快腐败; 此外, 相对于畜肉来说, 鱼肉 个体小、 组织疏松、 表皮保护能力弱、 水分含量高, 也造成了腐败速率的加 快。 由于鱼肉特别易腐败变质的特性, 在传统手工制作鱼面的时候, 为了达 到保鲜的目的, 只好采取增加淀粉含量及烘干 (或自然晒干) 的方法, 而使 产品失去了鱼的鲜味。 另一种方法就是即做即食 (即便冷藏, 其保存时间也 极短), 无法在市场上较大范围内流通, 致使鱼面这一营养美味的食品无法供 大众享用。 为此, 本人曾研究出全新的工艺方法, 使鱼面可实现工业化生产,
并申请了发明专利 (专利申请名称: 一种鱼面及其生产方法, 申请号: 200710005020.8 );此专利申请所述鱼面生产方法解决了鱼面生产实现机械化工 业生产的技术问题, 但产品仍需冷藏保鲜, 这使产品流通受到一定的限制, 冷链运输成本高, 销售终端亦需保鲜设备, 加之中国冷链运输尚不完善, 这 些问题仍然制约着鱼面生产规模的扩大和市场的开拓。 发明内容 本发明的目的是针对现有技术制作的鱼面存在的产品保鲜期短, 而且需 要冷藏保鲜等不足, 提供一种采用机械加工的新型保鲜鱼面及其生产方法。 本发明的技术方案为: 一种保鲜鱼面, 由主料和配料构成, 其中主料为: 鱼肉 800-1000份, 淀粉 300-500份, 水 300-500份; 配料包括如下成分, 其中 各组份占主料重量比分别为: 增脆素 0.3%-0.5%, 增香剂 0.1%-0.3%, 味精 0.1%-0.3%, 食盐 2%-3%, 白糖 1%-3%, 猪油或植物油 3%-5%, 生姜 2%-4%, 胡椒粉 0.1%-0.3%, 蛋清 1%-3%。 上述鱼面的生产方法, 包括以下步骤: ( 1 ) 鱼肉的初步处理: 将鲜鱼洗净, 去鱼头、 鱼皮及主骨, 随后将制得 的鱼肉片在 15-2CTC冷水中漂洗;
(2) 采肉: 将漂洗后的鱼肉片沥干水分, 然后除去细骨及红肉、 鱼皮杂 质, 制得可用鱼肉;
(3 ) 冷藏降温: 将可用鱼肉置于冷藏柜降温至 0-5°C ; (4) 制鱼胶: 将冷却后的鱼肉打成鱼胶, 同时加入鱼肉增脆素和猪油或 植物油, 鱼胶温度控制在 15 °C以内;
(5) 混合搅拌制备鱼桨:将制得的鱼胶先空搅 5-10分钟,然后加入食盐、 蛋清和淀粉, 搅拌至淀粉完全混合; 然后缓慢加入其它辅料, 同时 搅拌;
(6) 煮面定型: 制备好的鱼桨用泵浦送到煮面定型机的喷头并通过孔板 成条状落入煮面槽内受热成型; 煮面槽温度不低于 80°C ;
(7) 冷却及沥水: 将煮熟定型后的鱼面进行冷却, 然后沥去外表水分;
(8) 切面: 将沥去水分的鱼面条切成固定长度, 然后进入包装程序;
(9) 计量包装: 将切好的鱼面条计量称重, 然后用可蒸煮的食品薄膜袋 进行真空包装;
( 10) 杀菌: 真空包装好的鱼面进行巴氏杀菌;
( 11 ) 装箱出厂: 将经过巴氏杀菌的鱼面直接装箱出厂。 优选的是,鱼肉的初步处理过程中,漂洗鱼肉时,鱼肉与水的比例为 1: 4, 且共漂洗三次, 每次漂洗时间为 40分钟。 优选的是, 所述经漂洗的鱼肉进行采肉后, 再进行第二次采肉, 将骨刺、 筋膜剔除干净, 并置于冷藏柜降温至 1-5°C。 优选的是,所述制鱼胶的过程中,鱼胶温度控制在 10°C以内, 时间为 5-10 分钟。 优选的是, 所述混合搅拌制备鱼桨过程中, 将鱼桨温度控制在 15 °C以内, 缓慢加入其它辅料, 同时搅拌 40-60分钟。
优选的是, 所述煮面定型过程中, 煮面槽温度前端为 85-95°C, 后半部为 95-100 °C , 煮面定型时间为 2-4分钟。 优选的是, 所述冷却及沥水过程中, 采用经臭氧处理或其它方法处理过 的洁净水进行冷却, 水温为 15-20 °C, 冷却时间为 1〜2分钟。 优选的是, 所述杀菌过程中, 采用水箱式杀菌设备, 杀菌温度为 96-100
V, 杀菌时间为 50分钟。 优选的是, 将所述真空包装好的鱼面进行巴氏杀菌以后, 在所述鱼面包 装外面再包装一层外包装袋, 然后装箱出厂。 本发明的有益效果为: 本发明所述鱼面制备方法实现了真正意义上 的鱼面的工厂化、 机械化、 自动化生产, 降低了投资成本和生产成本; 制成 的鱼面条保持了鱼肉的营养与风味并具有良好的口感; 较好地解决了鱼肉制 品易腐败变质的难题, 使产品在常温下有较长的保鲜期, 常温可保鲜 4个月, 0-5 °C可保鲜 6-8个月; 为人们提供了一种营养健康美味时尚的新型食品。 附图说明 图 1为本发明所述保鲜鱼面生产工艺流程图; 图 2为本发明所述煮面定型机煮面槽的俯视图; 图 3为本发明所述煮面定型机主视图; 图 4为本发明所述煮面定型机侧视图。
具体实施方式 如表 1-表 3所示为本发明的三个具体实施例配方: 表 1
如图 1所示为上述鱼面的生产方法, 包括以下步骤:
( 1 ) 鱼肉的初步处理: 将鲜鱼用用清水洗净, 去鱼头、 鱼皮及主骨, 随后将制得的鱼肉片在 15-2CTC冷水中浸泡漂洗; 每次浸泡的时 间为 40分钟, 其鱼肉与水的比例为 1 : 4, 前后如法漂洗三次。
(2) 采肉: 将浸泡后的鱼肉片沥干水分后用采肉机除去细骨及红肉、
除干净, 制得可用鱼肉。
(3) 冷藏降温: 将可用鱼肉置于冷藏柜降温至 1-5°C。
(4) 制鱼胶:用斩拌机将冷却后的鱼肉及猪油(或植物油)打成鱼胶, 斩拌时加入鱼肉增脆素; 并使鱼胶温度控制在 10°C以内, 时间 为 5-10分钟。
( 5 ) 混合搅拌制备鱼桨: 将制得的鱼胶先在搅拌机内空搅 5-10分钟, 然后加入食盐、 蛋清和淀粉, 继续搅拌至淀粉完全混合; 接着缓 慢均匀加入其它辅料, 使温度控制在 15°C以内 (控制温度的有 效办法是加入冰水或冰块), 搅拌 40-60分钟;
( 6) 煮面定型:制备好的鱼桨用泵浦送到煮面定型机的喷头并通过孔 板成条形(可以更换模具, 使成为其它形状)落入煮面槽内受热 定型。 煮面槽温度前端为 85-95°C, 后半部为 95-100 °C, 煮面定 型时间为 2-4分钟。 由于进行了两次采肉, 所以煮面机喷头孔板 不堵塞,鱼面条在成型时不会出现断条现象,且鱼面口感细腻柔
( 7) 冷却及沥水:煮熟定型后的鱼面通过冷却槽急速冷却; 为避免经 加热煮熟杀菌的鱼面发生二次污染,冷却水采用经臭氧处理过的 洁净水, 水温为 15-20°C, 冷却时间为 1〜2分钟; 冷却后的鱼面 经沥水槽沥去外表水分。
( 8) 切面:沥去水分的鱼面条通过皮带输送机送至切刀处,用切刀将 鱼面切成定长后进入包装程序。 皮带输送机后部安装鱼面切刀, 切刀为独立动力,采用微型无级调速电机驱动, 以方便调节定切
长度。
( 9 ) 包装:鱼面条经称重计量后,用可蒸煮的食品薄膜袋进行真空包 装。
( 10) 杀菌: 真空包装好的鱼面采用巴氏杀菌消毒。 杀菌设备可采 用微波杀菌机或水箱式杀菌设备。选用水箱式杀菌设备, 杀菌温 度为 96-100 °C, 杀菌时间为 50分钟。
( 11 ) 包装出厂: 进行杀菌处理后的鱼面落入冷却槽冷却, 同时对 包装表面用水进行洁净清洗,然后将鱼面用风干车在风干隧道中 进行风干处理,降至室温并风干包装表面的水分,装进外包装袋, 用自动封口机封口并打印出生产日期及批号后装箱出厂(也可不 使用外包装, 将杀菌处理后经风干的产品装箱后出厂)。 煮面定型是鱼面生产中最为关键的一个环节。 本发明经多次实验, 自行 设计制造出煮面定型机, 已提交专利申请 (申请号为 200710163608.6)。 如图 2-图 4所示, 该煮面定形机包括煮面槽 1、 送料泵、 喷头 2、 蒸汽加热管 3, 送 料泵与喷头 2相连,喷头 2位于煮面槽 1的上方。在煮面槽的底部设有隔离板 4, 隔离板 4上设有多个小孔。 煮面槽 1的槽体设有保温层 5。 在煮面槽 1的 上方设有排风柜 6, 排风柜 6上设有排风管 7, 煮面过程中会产生大量水汽, 排风管 7连接轴流风机将水汽排出室外。在煮面槽 1的底部设有排污阀 8。 煮 面槽 1的一端设有鱼面导出槽 9。 蒸汽加热管 3在煮面槽的底部, 蒸汽加热管 3与蒸汽发生器相连, 蒸汽加热管 3上设有多个均匀分布的小孔, 蒸汽从小孔 中排出与煮面槽内的水接触, 直接将水加热。 隔离板 4位于蒸汽加热管 3的 上方。 本装置也可采用电加热的方式, 在煮面槽内安装电加热管, 采用电加 热方式时, 需要设置补充水份的装置。
鱼面加工生产除了要有独特的工艺外, 还对生产环境提出了严格的要求, 洁净无菌、 相对较低温度的生产环境对鱼面生产是至关重要的:
1 鱼面生产车间, 采用臭氧杀菌消毒。 臭氧杀菌处理对于一般细菌、 大 肠菌群、 酵母菌、 病毒等都有良好的杀灭效果。 因此在鱼面作业前、 后皆需 用臭氧对生产车间进行杀菌消毒, 保持洁净的鱼面生产环境为鱼面品质保证 奠定基础。 (也可采用其它方法对生产车间进行杀菌消毒, 但投资大或效果 差)。
2 用臭氧水作为鱼面煮面定型后的冷却用水, 可有效防止鱼面的二次污 染, 还能起到一定的脱色增白、 改善鱼面外观品质的作用。
3 用臭氧水对鱼面生产使用的工具、 生产设备部件进行清洗消毒, 既保 证了鱼面生产的无菌要求, 又降低了劳动强度, 提高了工作效率。
4 生产场地的温度控制在 20°C以下。 本发明所述保鲜鱼面, 既保持了鱼肉的风味和营养, 又有效地解决了鱼 肉制品易腐败变质的难题, 可用较小的投资通过采用较简洁的工艺和较易掌 握的技术, 将过去难于进行深加工而资源又非常丰富的低价鱼类生产出健康、 营养、 美味、 时尚的新型大众食品, 具有良好的社会效益和经济效益。
Claims
( 1 ) 鱼肉的初步处理: 将鲜鱼洗净, 去鱼头、 鱼皮及主骨, 随后将 制得的鱼肉片在 15-20 °C冷水中漂洗;
(2) 采肉: 将漂洗后的鱼肉片沥干水分, 然后除去细骨及红肉、鱼 皮杂质, 制得可用鱼肉;
(3) 冷藏降温: 将可用鱼肉置于冷藏柜降温至 0-5°C ;
(4) 制鱼胶:将冷却后的鱼肉打成鱼胶, 同时加入鱼肉增脆素和猪 油或植物油, 鱼胶温度控制在 15°C以内;
( 5 ) 混合搅拌制备鱼桨: 将制得的鱼胶先空搅 5-10分钟, 然后加 入食盐、 蛋清和淀粉, 搅拌至淀粉完全混合; 然后缓慢加入其 它辅料, 同时搅拌;
( 6) 煮面定型:制备好的鱼桨用泵浦送到煮面定型机的喷头并通过 孔板成条状落入煮面槽内受热成型; 煮面槽温度不低于 80°C ;
( 7) 冷却及沥水:将煮熟定型后的鱼面进行冷却,然后沥去外表水 分;
( 8) 切面:将沥去水分的鱼面条切成固定长度,然后进入包装程序;
(9 ) 计量包装:将切好的鱼面条计量称重,然后用可蒸煮的食品薄
膜袋进行真空包装;
( 10) 杀菌: 真空包装好的鱼面进行巴氏杀菌;
( 11 ) 装箱出厂: 将经过巴氏杀菌的鱼面直接装箱出厂。
3、 如权利要求 2所述保鲜鱼面的生产方法, 其特征在于: 鱼肉的初步处理过 程中, 漂洗鱼肉时, 鱼肉与水的比例为 1 : 4, 且共漂洗三次, 每次漂洗时间 为 40分钟。
4、 如权利要求 2所述保鲜鱼面的生产方法, 其特征在于: 所述经漂洗的鱼肉 进行采肉后, 再进行第二次采肉, 将骨刺、 筋膜剔除干净, 并置于冷藏柜降 温至 1-5°C。
5、 如权利要求 2所述保鲜鱼面的生产方法, 其特征在于: 所述制鱼胶的过程 中, 鱼胶温度控制在 10°C以内, 时间为 5-10分钟。
6、 如权利要求 2所述保鲜鱼面的生产方法, 其特征在于: 所述混合搅拌制备 鱼桨过程中,将鱼桨温度控制在 15°C以内,缓慢加入其它辅料,同时搅拌 40-60 分钟。
7、 如权利要求 2所述保鲜鱼面的生产方法, 其特征在于: 所述煮面定型过程 中, 煮面槽温度前端为 85-95°C, 后半部为 95-100°C, 煮面定型时间为 2-4分 钟。
8、 如权利要求 2所述保鲜鱼面的生产方法, 其特征在于: 所述冷却及沥水过 程中,采用经臭氧处理过的洁净水进行冷却,水温为 15-20°C,冷却时间为 1〜 2分钟。
9、 如权利要求 2所述保鲜鱼面的生产方法, 其特征在于: 所述杀菌过程中, 采用水箱式杀菌设备, 杀菌温度为 96-100 °C, 杀菌时间为 50分钟。
10、如权利要求 2所述保鲜鱼面的生产方法, 其特征在于: 将所述真空包装好 的鱼面进行巴氏杀菌以后, 在所述鱼面包装外面再包装一层外包装袋, 然后 装箱出厂。
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN200710301722.0 | 2007-12-25 | ||
CNA2007103017220A CN101209113A (zh) | 2007-12-25 | 2007-12-25 | 保鲜鱼面及其生产方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2009079936A1 true WO2009079936A1 (fr) | 2009-07-02 |
Family
ID=39609501
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/CN2008/071420 WO2009079936A1 (fr) | 2007-12-25 | 2008-06-24 | Nouille à base de poisson et son procédé de préparation |
Country Status (2)
Country | Link |
---|---|
CN (1) | CN101209113A (zh) |
WO (1) | WO2009079936A1 (zh) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20160037819A1 (en) * | 2014-08-06 | 2016-02-11 | Angulas Aguinaga, S.A.U. | Surimi food product and method of manufacturing the same |
CN111449212A (zh) * | 2020-05-19 | 2020-07-28 | 大连工业大学 | 一种清汤橄榄鱼的制备方法 |
CN113907261A (zh) * | 2021-10-19 | 2022-01-11 | 江南大学 | 一种方便熟鲜面的加工和保鲜方法及应用 |
Families Citing this family (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102160620B (zh) * | 2011-03-10 | 2012-05-23 | 湖南农业大学 | 鱼头汤挂面的加工方法 |
CN102302197A (zh) * | 2011-04-28 | 2012-01-04 | 大连百家食品有限公司 | 一种鱼面条及其制作方法 |
CN102273588B (zh) * | 2011-08-26 | 2012-11-28 | 任小青 | 鱼碎肉营养馒头及其制作方法 |
CN102429168B (zh) * | 2011-11-30 | 2012-11-07 | 江苏省山水食品有限公司 | 一种热煮稳定的鱼面制作及保藏方法 |
CN102823893B (zh) * | 2012-07-16 | 2014-02-12 | 江西国兴集团百丈泉食品饮料有限公司 | 一种鱼丝及其生产工艺 |
JP3207323U (ja) * | 2013-07-22 | 2016-11-10 | グラディエント・アクアカルチャー | スパゲッティ状のすり身 |
US9462825B2 (en) | 2013-07-22 | 2016-10-11 | Gradient Aquaculture | Spaghetti-like fish products, methods of manufacture thereof |
CN103704590B (zh) * | 2013-12-10 | 2016-02-03 | 湖南南洞庭野生植物面业科技开发有限公司 | 一种野生黑鱼营养面条及其制备方法 |
CN104095251A (zh) * | 2014-05-07 | 2014-10-15 | 安徽艳平农产品加工有限公司 | 一种鱼面的制作方法 |
CN103976271A (zh) * | 2014-06-09 | 2014-08-13 | 陈勇全 | 一种营养型鱼肉挂面及其生产方法 |
CN107684020A (zh) * | 2017-09-22 | 2018-02-13 | 关德智 | 一种鱼鲜面食及其生产工艺 |
CN110292155A (zh) * | 2018-03-21 | 2019-10-01 | 关德智 | 鱼爽产品及其生产工艺 |
CN112493467A (zh) * | 2019-09-16 | 2021-03-16 | 野兽生活(北京)食品科技有限公司 | 一种即食的鱼肉面条及其制作方法 |
CN111000135A (zh) * | 2019-10-28 | 2020-04-14 | 宿州市复兴面业有限公司 | 一种含膳食纤维的产妇用面条及其制备方法 |
CN115336720B (zh) * | 2022-08-23 | 2023-09-22 | 湖南开天新农业科技有限公司 | 一种瘦身鱼鱼面及其制备方法 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1666642A (zh) * | 2005-03-31 | 2005-09-14 | 重庆市程文农业开发有限公司 | 一种方便鱼肉面及其制备方法 |
JP2006075016A (ja) * | 2004-09-07 | 2006-03-23 | Kibun Foods Inc | 麺状練り製品およびその製造方法 |
CN101011164A (zh) * | 2007-02-12 | 2007-08-08 | 卢建中 | 一种鱼面及其生产方法 |
-
2007
- 2007-12-25 CN CNA2007103017220A patent/CN101209113A/zh active Pending
-
2008
- 2008-06-24 WO PCT/CN2008/071420 patent/WO2009079936A1/zh active Application Filing
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2006075016A (ja) * | 2004-09-07 | 2006-03-23 | Kibun Foods Inc | 麺状練り製品およびその製造方法 |
CN1666642A (zh) * | 2005-03-31 | 2005-09-14 | 重庆市程文农业开发有限公司 | 一种方便鱼肉面及其制备方法 |
CN101011164A (zh) * | 2007-02-12 | 2007-08-08 | 卢建中 | 一种鱼面及其生产方法 |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20160037819A1 (en) * | 2014-08-06 | 2016-02-11 | Angulas Aguinaga, S.A.U. | Surimi food product and method of manufacturing the same |
US9820502B2 (en) * | 2014-08-06 | 2017-11-21 | Angulas Aguinaga, S.A.U. | Surimi food product and method of manufacturing the same |
CN111449212A (zh) * | 2020-05-19 | 2020-07-28 | 大连工业大学 | 一种清汤橄榄鱼的制备方法 |
CN113907261A (zh) * | 2021-10-19 | 2022-01-11 | 江南大学 | 一种方便熟鲜面的加工和保鲜方法及应用 |
Also Published As
Publication number | Publication date |
---|---|
CN101209113A (zh) | 2008-07-02 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
WO2009079936A1 (fr) | Nouille à base de poisson et son procédé de préparation | |
CN103689661B (zh) | 一种即食型双椒鱼头及其生产方法 | |
CN101933611A (zh) | 一种开袋即食的食用菌加工方法 | |
KR101864529B1 (ko) | 갈비탕용 갈비의 제조방법 | |
CN106261843A (zh) | 一种速冻风味熟羊肉的制备方法 | |
CN105995578A (zh) | 一种扣肉的制作方法 | |
CN1663463A (zh) | 即食鲜海参的加工方法 | |
CN105639413A (zh) | 一种鱿鱼米饭的制备方法 | |
CN110613102A (zh) | 一种即食臭鳜鱼罐头的制作方法 | |
KR20070027025A (ko) | 조미고등어 제조방법 및 상기 방법으로 제조한 조미고등어 | |
CN106262120A (zh) | 黄秋葵果即食脆片的制备方法 | |
CN106722227A (zh) | 一种烤肉及其制作方法 | |
KR101936020B1 (ko) | 막창제품의 냉장 및 실온 보관이 가능한 살균 및 멸균 포장방법 | |
CN104430803B (zh) | 一种海参什锦罐头及其加工方法 | |
KR20170016134A (ko) | 전복장 및 그의 제조방법 | |
KR101757360B1 (ko) | 전복 스테이크 제조방법 | |
KR102690930B1 (ko) | 양념 게장용 양념 | |
KR101856410B1 (ko) | 찜용 소꼬리의 제조방법 | |
CN108514105A (zh) | 一种食用菌深加工方法 | |
KR102421160B1 (ko) | 상온 유통이 가능한 김치의 제조방법 | |
JP2628320B2 (ja) | まぐろ缶詰の製造法 | |
KR20080103236A (ko) | 간장홍게장 및 그 제조방법 | |
CN106213325A (zh) | 一种青苹果味薯片及其制作方法 | |
JP3748814B2 (ja) | ポテトサラダの製造方法 | |
CN106509652B (zh) | 一种利用微波加热灭菌制备坛子肉的方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 08757829 Country of ref document: EP Kind code of ref document: A1 |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
122 | Ep: pct application non-entry in european phase |
Ref document number: 08757829 Country of ref document: EP Kind code of ref document: A1 |