CN105325924A - Producing method of quick-frozen and flavored cod fillets - Google Patents
Producing method of quick-frozen and flavored cod fillets Download PDFInfo
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- CN105325924A CN105325924A CN201510803282.3A CN201510803282A CN105325924A CN 105325924 A CN105325924 A CN 105325924A CN 201510803282 A CN201510803282 A CN 201510803282A CN 105325924 A CN105325924 A CN 105325924A
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Abstract
The invention discloses a producing method of quick-frozen and flavored cod fillets and mainly solves problems that existing cod products have the poor flavor and short shelf lives. According to the producing method, fresh cod which is frozen and unfrozen by saline water is taken as a raw material, scales are removed, two sides of cod bodies are sliced along vertebras, and internal organs and belly bones are removed; the cod bodies are washed with running water and then placed in clear water again for ultra-high pressure processing; after processing, the cod bodies are subjected to primary quick-freeze processing, skins of frozen cod bodies are removed, and the frozen cod bodies are cut into fillets; then the fillets are sequentially immersed in a flavoring liquid to be impregnated to be tasty, immersed in a trehalose antifreeze solution for antifreeze impregnation processing, drained fillets are subjected to cold sterilization by the aid of an electron beam, quick-frozen, packaged and detected to be qualified, and the quick-frozen and flavored cod fillets are produced. The producing method adopts the advanced and reasonable process and is high in operability and high in production efficiency. The fillets produced with the method have the stable quality, the long shelf life, the fresh and mellow taste, the palatable sweetness and saline taste as well as the unique flavor.
Description
Technical field
The present invention relates to the preparation of aquatic food goods, the preparation method of the true cod fillet of especially a kind of quick-frozen seasoning.
Background technology
True cod English name cod, main marine site, place of production U.S. Alaska and Bering, be not only rich in nutrition, more famous without (lacking) bone with fine and tender taste, has very high edibility.True cod meat is delicate, high resilience, good taste; and there is the features such as low fat, low cholesterol, high protein; nucleoprotein containing globulin, albumin and phosphorus in its fish tallow; the nutrients such as vitamin A, vitamin D, calcium, magnesium, selenium; its magnesium elements contained has good protective effect to cardiovascular system; be conducive to the angiocardiopathy such as preventing hypertension, myocardial infarction, also having the necessary each seed amino acid of child development, is all-ages nutraceutical.
At present, the body of true cod goods fresh-cut on market and fish block, although maintain original taste, there is weak flavor, shelf-life short deficiency in it.
Summary of the invention
There is weak flavor, shelf-life short deficiency to overcome existing true cod body and fish block, the invention provides that a kind of technique is advanced, operation rationally, the preparation method of the true cod fillet of quick-frozen seasoning of strong operability.Adopt the true cod fillet of seasoning not only stay in grade, the long shelf-life that the method makes, and mouthfeel is fresh and tender, the fresh perfume (or spice) of taste, unique flavor.
The technical solution adopted for the present invention to solve the technical problems is: the preparation method of the true cod fillet of a kind of quick-frozen seasoning, it is characterized in that: it chooses freezing and the fresh true cod of thawing is raw material, scale, along vertebra, both sides fish body piece opened, gill, abdomen spur; Again be placed in clear water after being cleaned by fish body flowing water and carry out ultra high pressure treatment; After process, fish body is carried out a fast frozen, the fish body after freezing is removed the peel, cuts into fillet; Fillet being immersed successively baste, to carry out dipping tasty again, and immerse trehalose antifreeze solution and carry out freeze proof impregnation process, the fillet after drop liquid are through electron beam cold sterilization, and quick-frozen, packaging, detects qualified forming.
Described ultra high pressure treatment is that the true cod body after being cleaned by flowing water is placed in clear water, under 400 ~ 600MPa condition, and control temperature 20 ~ 30 DEG C, effect 10 ~ 20min.
The baste of the tasty true cod fillet of described dipping carries out proportioning by weight percentage by following component and through boiling, filtration forms: salt 3 ~ 5%, soy sauce 10 ~ 20%, Wei Sake 10 ~ 15%, granulated sugar 5 ~ 10%, monosodium glutamate 0.3 ~ 1%, ginger juice 1 ~ 3%, galic essential oil 0.5 ~ 1%, vitamin C 0.3 ~ 0.8%, lemon juice 0.5 ~ 1%, Chinese prickly ash 1 ~ 3%, fennel seeds 1 ~ 3%, dried orange peel 1 ~ 3%, lemongrass 1 ~ 3%, Asian puccoon 1 ~ 3%, sweet ancient name for Chinese cabbage 1 ~ 3%, fructus amomi 1 ~ 3%, cardamom 1 ~ 3%, rhizoma cyperi 1 ~ 3%, Lysimachia sikokiana 1 ~ 3%, surplus is water, and the percentage by weight sum of each component is 100%, described true cod fillet and the weight ratio of baste are 1: 1 ~ 3.
Described freeze proof impregnation process be by dipping tasty after true cod fillet put into trehalose antifreeze solution impregnation process 10 ~ 15min; Wherein, component and the percentage by weight of described trehalose antifreeze solution are respectively: trehalose 96 ~ 98%, sodium carbonate 0.5 ~ 3.0%, emulsifying agent 0.5 ~ 1.5%.
Described electron beam cold sterilization be by drop liquid after true cod fillet adopt electron linear accelerator to carry out electron beam cold sterilization, it is 3 ~ 5kGy that its dosage controls.
A preparation method for the true cod fillet of quick-frozen seasoning, is characterized in that: it is through following concrete technology step:
(1) the choosing of raw material: choose freezing and the fresh true cod of naturally thawing is raw material, wherein, after thawing, the central temperature of fish body controls at-3 DEG C ~-5 DEG C;
(2) process of raw material: squama device is made in the true cod raw material employing chosen in step (1) fish scale of fish surface is removed, then cutter is adopted to be cut into head from the afterbody of fish body along its vertebra, both sides fish body and vertebra sheet are opened, gill, abdomen spur; Wherein, the central temperature controlling fish body in Feedstock treating process controls as-2 ~ 0 DEG C;
(3) clean: adopting flowing water cleaning by obtaining the true cod body that sheet opens in step (2), removing the impurity comprising peritonaeum, blood stains, for subsequent use;
(4) ultra high pressure treatment: the true cod body weight after the cleaning obtained in step (3) is newly placed in clear water, under 400 ~ 600MPa condition, control temperature 20 ~ 30 DEG C, effect 10 ~ 20min;
(5) quick-frozens: be placed in singly freeze in dish by obtaining the true cod body after ultra high pressure treatment in step (4), send in instant freezer and carry out fast frozen, the center temperature of fish after freezing controls below-10 DEG C;
(6) remove the peel, cut into slices: the true cod body after quick-frozen will be obtained in step (5) and adopt cutter to remove fish-skin, and cut into thin slice, obtained true cod fillet;
(7) flood tasty: the true cod fillet obtained in step (6) is submerged in the baste prepared in advance, controls baste temperature less than 10 DEG C, flood tasty 2 ~ 4 hours; Wherein, described true cod fillet and the weight ratio of baste are 1: 1 ~ 3; Described baste carries out proportioning by weight percentage by following component and forms through boiling, filtering: salt 3 ~ 5%, soy sauce 10 ~ 20%, Wei Sake 10 ~ 15%, granulated sugar 5 ~ 10%, monosodium glutamate 0.3 ~ 1%, ginger juice 1 ~ 3%, galic essential oil 0.5 ~ 1%, vitamin C 0.3 ~ 0.8%, lemon juice 0.5 ~ 1%, Chinese prickly ash 1 ~ 3%, fennel seeds 1 ~ 3%, dried orange peel 1 ~ 3%, lemongrass 1 ~ 3%, Asian puccoon 1 ~ 3%, sweet ancient name for Chinese cabbage 1 ~ 3%, fructus amomi 1 ~ 3%, cardamom 1 ~ 3%, rhizoma cyperi 1 ~ 3%, Lysimachia sikokiana 1 ~ 3%, surplus is water, and the percentage by weight sum of each component is 100%;
(8) freeze proof impregnation process: the true cod fillet after tasty for the dipping obtained in step (7) is put into trehalose antifreeze solution impregnation process 10 ~ 15min; Wherein, component and the percentage by weight of described trehalose antifreeze solution are respectively: trehalose 96 ~ 98%, sodium carbonate 0.5 ~ 3.0%, emulsifying agent 0.5 ~ 1.5%;
(9) electron beam cold sterilization: the true cod fillet after the freeze proof impregnation process obtained in step (8) is drained its surperficial antifreeze solution, adopt electron linear accelerator to carry out electron beam cold sterilization, it is 3 ~ 5kGy that its dosage controls;
(10) secondary is freezing: the true cod fillet after the electron beam cold sterilization obtained in step (9) is put after sterilization singly freeze in dish, send in instant freezer and carry out secondary quick-frozen, the fillet central temperature after quick-frozen controls below-18 DEG C;
(11) the true cod fillet after the secondary quick-frozen obtained in step (10) is carried out bag distribution packaging by packaging, finished product, then metal detection is carried out by metal detector, detect qualified after the true cod fillet finished product of quick-frozen seasoning, finished product enters in-18 DEG C of freezers to store.
The detection accuracy Key Limit Value of described metal detection is defined as: Fe ф 2.0mm, SUS ф 3.0mm.
In manufacture craft of the present invention, the true cod body that flowing water cleans is placed in clear water and carries out ultra high pressure treatment, make fish body reach sterilization, blunt enzyme or improve the object of food function characteristic, the fish body of this kind of method process is adopted to have fresh-keeping and antioxidant effect preferably, improve hardness simultaneously, obtain better mouthfeel; Adopt baste to carry out dipping to true cod fillet tasty, the different fishy smell of this baste removal fillet while increasing true cod fillet fresh taste, makes the true cod fillet of acquisition sweet salty agreeable to the taste, unique flavor; After flooding tasty completing, adopt trehalose antifreeze solution to carry out impregnation process, can effectively freezing-inhibiting or store fillet time dehydration and reduce nutrient component damages, extend memory time, and prevent fish meat protein sex change well, keep fresh and tender mouthfeel, improve the quality of frozen fillet; Adopt the method for electron beam cold sterilization to carry out sterilization, contribute to true cod fillet and obtain good organoleptic quality, extend the shelf life.Then carry out fast frozen and serve the effect suppressing harmful microorganism growth and make enzymatic inactivation, ensure that the safety and sanitation of fillet, ensure that fillet have the longer shelf-life, be conducive to the shelf life extending fillet.
In addition, its baste is also a key point of the present invention, in this baste: its salt adopted, soy sauce, Wei Sake, granulated sugar, monosodium glutamate effectively can improve the fresh taste of fillet, give its red gorgeous color and luster simultaneously; The ginger juice that it adopts effectively can remove the fishy smell of fillet; Its galic essential oil adopted, there is antibacterial, sterilization, the effect of killing the virus, also play the effect of antioxygen simultaneously, effectively can prevent fillet memory period its colour changed into yellow, to the prolongation flesh of fish shelf-life, there is important effect, simultaneously galic essential oil also has the effects such as reducing blood lipid, prevention of arterial sclerosis, hypoglycemic, scavenging free radicals, for fillet bring health care; Its vitamin C adopted (being L-AA again), be a kind of water soluble vitamin, it can play good antioxidation to fillet; Its lemon juice adopted contains carbohydrate, vitamin c, vitamin B1, B2, and the nutritional labelings such as nicotinic acid, calcium, phosphorus, iron, can remove the fishy smell of fillet, make the appearance luster of fillet food more bright-coloured, and increase the local flavor of fillet; The natural flavor flower Chinese prickly ash adopted, fennel seeds, dried orange peel, lemongrass, Asian puccoon, sweet ancient name for Chinese cabbage, fructus amomi, cardamom, rhizoma cyperi, Lysimachia sikokiana make the fillet of acquisition have unique local flavor while removing different fishy smell to fillet.
Preparation method technique of the present invention is advanced, and operation is rationally strict, and strong operability, make efficiency is high.The fillet produced according to the method not only safety and sanitation, stay in grade, long shelf-life, and the fresh alcohol of taste, sweet salty agreeable to the taste, unique flavor, nutritious.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described.
embodiment 1
A preparation method for the true cod fillet of quick-frozen seasoning, it is through following concrete technology step:
(1) the choosing of raw material: choose freezing and the fresh true cod of naturally thawing is raw material, wherein, after thawing, the central temperature of fish body controls at-4 DEG C;
(2) process of raw material: squama device is made in the true cod raw material employing chosen in step (1) fish scale of fish surface is removed, then cutter is adopted to be cut into head from the afterbody of fish body along its vertebra, both sides fish body and vertebra sheet are opened, gill, abdomen spur; Wherein, the central temperature controlling fish body in Feedstock treating process controls as-1 DEG C;
(3) clean: adopting flowing water cleaning by obtaining the true cod body that sheet opens in step (2), removing the impurity comprising peritonaeum, blood stains, for subsequent use;
(4) ultra high pressure treatment: the true cod body weight after the cleaning obtained in step (3) is newly placed in clear water, under 500MPa condition, control temperature 25 DEG C, effect 15min;
(5) quick-frozens: be placed in singly freeze in dish by obtaining the true cod body after ultra high pressure treatment in step (4), send in instant freezer and carry out fast frozen, the center temperature of fish after freezing controls at-10 DEG C;
(6) remove the peel, cut into slices: the true cod body after quick-frozen will be obtained in step (5) and adopt cutter to remove fish-skin, and cut into thin slice, obtained true cod fillet;
(7) flood tasty: the true cod fillet obtained in step (6) is submerged in the baste prepared in advance, controls baste temperature 5 DEG C, flood tasty 2 hours; Wherein, the weight ratio of true cod fillet and baste is 1: 2; Baste carries out proportioning by following compositions in weight percentage: salt 4%, soy sauce 15%, taste Sake 12%, granulated sugar 8%, monosodium glutamate 0.5%, ginger juice 2%, galic essential oil 0.7%, vitamin C 0.5%, lemon juice 0.8%, Chinese prickly ash 2%, fennel seeds 2%, dried orange peel 2%, lemongrass 2%, Asian puccoon 2%, sweet ancient name for Chinese cabbage 2%, fructus amomi 2%, cardamom 2%, rhizoma cyperi 2%, Lysimachia sikokiana 2% and water 36.5%; And by after water boil, pungent for above-mentioned natural perfume (or spice) class component is loaded in pocket and puts into boiling water in proportion with other flavorings, stir, continue to boil 60min, filter, obtained baste;
(8) freeze proof impregnation process: the true cod fillet after tasty for the dipping obtained in step (7) is put into trehalose antifreeze solution impregnation process 12.5min; Wherein, component and the percentage by weight of trehalose antifreeze solution are respectively: trehalose 96%, sodium carbonate 3.0%, emulsifying agent soybean lecithin 1.0%;
(9) electron beam cold sterilization: the true cod fillet after the freeze proof impregnation process obtained in step (8) is drained its surperficial antifreeze solution, adopts electron linear accelerator to carry out electron beam cold sterilization, and its dosage controls as 4kGy; Wherein, electron linear accelerator is commercial products, is produced by Ningbo Chaoneng Science and Technology Joint-stock Co., Ltd;
(10) secondary is freezing: the true cod fillet after the electron beam cold sterilization obtained in step (9) is put after sterilization singly freeze in dish, send in instant freezer and carry out secondary quick-frozen, the fillet central temperature after quick-frozen controls below-18 DEG C;
(11) the true cod fillet after the secondary quick-frozen obtained in step (10) is carried out bag distribution packaging by packaging, finished product, then metal detection is carried out by metal detector, wherein, the detection accuracy Key Limit Value of metal detection is defined as: Fe ф 2.0mm, SUS ф 3.0mm; Detect qualified after the true cod fillet finished product of quick-frozen seasoning, finished product enters in-18 DEG C of freezers to store.
The preparation method technique that the present embodiment provides is advanced, and operation is rationally strict, and strong operability, make efficiency is high.The fillet produced according to the method not only safety and sanitation, stay in grade, long shelf-life, and the fresh alcohol of taste, sweet salty agreeable to the taste, unique flavor, mouthfeel are fresh and tender, nutritious.
embodiment 2
A preparation method for the true cod fillet of quick-frozen seasoning, it is through following concrete technology step:
(1) the choosing of raw material: choose freezing and the fresh true cod of naturally thawing is raw material, wherein, after thawing, the central temperature of fish body controls at-3 DEG C;
(2) process of raw material: squama device is made in the true cod raw material employing chosen in step (1) fish scale of fish surface is removed, then cutter is adopted to be cut into head from the afterbody of fish body along its vertebra, both sides fish body and vertebra sheet are opened, gill, abdomen spur; Wherein, the central temperature controlling fish body in Feedstock treating process controls as-2 DEG C;
(3) clean: adopting flowing water cleaning by obtaining the true cod body that sheet opens in step (2), removing the impurity comprising peritonaeum, blood stains, for subsequent use;
(4) ultra high pressure treatment: the true cod body weight after the cleaning obtained in step (3) is newly placed in clear water, under 400MPa condition, control temperature 30 DEG C, effect 10min;
(5) quick-frozens: be placed in singly freeze in dish by obtaining the true cod body after ultra high pressure treatment in step (4), send in instant freezer and carry out fast frozen, the center temperature of fish after freezing controls at-15 DEG C;
(6) remove the peel, cut into slices: the true cod body after quick-frozen will be obtained in step (5) and adopt cutter to remove fish-skin, and cut into thin slice, obtained true cod fillet;
(7) flood tasty: the true cod fillet obtained in step (6) is submerged in the baste prepared in advance, controls baste temperature 5 DEG C, flood tasty 3 hours; Wherein, the weight ratio of true cod fillet and baste is 1: 1; Baste carries out proportioning by following compositions in weight percentage: salt 3%, soy sauce 20%, taste Sake 10%, granulated sugar 10%, monosodium glutamate 0.3%, ginger juice 3%, galic essential oil 0.5%, vitamin C 0.8%, lemon juice 0.5%, Chinese prickly ash 3%, fennel seeds 1%, dried orange peel 3%, lemongrass 1%, Asian puccoon 3%, sweet ancient name for Chinese cabbage 1%, fructus amomi 3%, cardamom 1%, rhizoma cyperi 3%, Lysimachia sikokiana 1% and water 31.9%; And by after water boil, pungent for above-mentioned natural perfume (or spice) class component is loaded in pocket and puts into boiling water in proportion with other flavorings, stir, continue to boil 90min, filter, obtained baste;
(8) freeze proof impregnation process: the true cod fillet after tasty for the dipping obtained in step (7) is put into trehalose antifreeze solution impregnation process 10min; Wherein, component and the percentage by weight of trehalose antifreeze solution are respectively: trehalose 97%, sodium carbonate 2.5%, emulsifying agent TWEEN0.5%;
(9) electron beam cold sterilization: the true cod fillet after the freeze proof impregnation process obtained in step (8) is drained its surperficial antifreeze solution, adopts electron linear accelerator to carry out electron beam cold sterilization, and its dosage controls as 3kGy; Wherein, electron linear accelerator is commercial products, is produced by Beijing GuHong Science Co., Ltd;
(10) secondary is freezing: the true cod fillet after the electron beam cold sterilization obtained in step (9) is put after sterilization singly freeze in dish, send in instant freezer and carry out secondary quick-frozen, the fillet central temperature after quick-frozen controls below-18 DEG C;
(11) the true cod fillet after the secondary quick-frozen obtained in step (10) is carried out bag distribution packaging by packaging, finished product, then metal detection is carried out by metal detector, wherein, the detection accuracy Key Limit Value of metal detection is defined as: Fe ф 2.0mm, SUS ф 3.0mm; Detect qualified after the true cod fillet finished product of quick-frozen seasoning, finished product enters in-18 DEG C of freezers to store.
The preparation method technique that the present embodiment provides is advanced, and operation is reasonable, and strong operability, make efficiency is high.The fresh alcohol of fillet taste produced according to the method, tasty mouthfeel, unique flavor, nutritious, long shelf-life.
embodiment 3
A preparation method for the true cod fillet of quick-frozen seasoning, it is through following concrete technology step:
(1) the choosing of raw material: choose freezing and the fresh true cod of naturally thawing is raw material, wherein, after thawing, the central temperature of fish body controls at-5 DEG C;
(2) process of raw material: squama device is made in the true cod raw material employing chosen in step (1) fish scale of fish surface is removed, then cutter is adopted to be cut into head from the afterbody of fish body along its vertebra, both sides fish body and vertebra sheet are opened, gill, abdomen spur; Wherein, the central temperature controlling fish body in Feedstock treating process controls to be 0 DEG C;
(3) clean: adopting flowing water cleaning by obtaining the true cod body that sheet opens in step (2), removing the impurity comprising peritonaeum, blood stains, for subsequent use;
(4) ultra high pressure treatment: the true cod body weight after the cleaning obtained in step (3) is newly placed in clear water, under 600MPa condition, control temperature 20 DEG C, effect 20min;
(5) quick-frozens: be placed in singly freeze in dish by obtaining the true cod body after ultra high pressure treatment in step (4), send in instant freezer and carry out fast frozen, the center temperature of fish after freezing controls at-20 DEG C;
(6) remove the peel, cut into slices: the true cod body after quick-frozen will be obtained in step (5) and adopt cutter to remove fish-skin, and cut into thin slice, obtained true cod fillet;
(7) flood tasty: the true cod fillet obtained in step (6) is submerged in the baste prepared in advance, controls baste temperature 0 DEG C, flood tasty 4 hours; Wherein, the weight ratio of true cod fillet and baste is 1: 3; Baste carries out proportioning by following compositions in weight percentage: salt 5%, soy sauce 10%, taste Sake 15%, granulated sugar 5%, monosodium glutamate 1%, ginger juice 1%, galic essential oil 1%, vitamin C 0.3%, lemon juice 1%, Chinese prickly ash 1%, fennel seeds 3%, dried orange peel 1%, lemongrass 3%, Asian puccoon 1%, sweet ancient name for Chinese cabbage 3%, fructus amomi 1%, cardamom 3%, rhizoma cyperi 1%, Lysimachia sikokiana 3% and water 44.7%; And by after water boil, pungent for above-mentioned natural perfume (or spice) class component is loaded in pocket and puts into boiling water in proportion with other flavorings, stir, continue to boil 30min, filter, obtained baste;
(8) freeze proof impregnation process: the true cod fillet after tasty for the dipping obtained in step (7) is put into trehalose antifreeze solution impregnation process 15min; Wherein, component and the percentage by weight of trehalose antifreeze solution are respectively: trehalose 98%, sodium carbonate 0.5%, emulsifying agent Triton-1001.5%;
(9) electron beam cold sterilization: the true cod fillet after the freeze proof impregnation process obtained in step (8) is drained its surperficial antifreeze solution, adopts electron linear accelerator to carry out electron beam cold sterilization, and its dosage controls as 5kGy; Wherein, electron linear accelerator is commercial products, is produced by Ningbo Chaoneng Science and Technology Joint-stock Co., Ltd;
(10) secondary is freezing: the true cod fillet after the electron beam cold sterilization obtained in step (9) is put after sterilization singly freeze in dish, send in instant freezer and carry out secondary quick-frozen, the fillet central temperature after quick-frozen controls below-18 DEG C;
(11) the true cod fillet after the secondary quick-frozen obtained in step (10) is carried out bag distribution packaging by packaging, finished product, then metal detection is carried out by metal detector, wherein, the detection accuracy Key Limit Value of metal detection is defined as: Fe ф 2.0mm, SUS ф 3.0mm; Detect qualified after the true cod fillet finished product of quick-frozen seasoning, finished product enters in-18 DEG C of freezers to store.
The preparation method technique that the present embodiment provides is advanced, and operation is rationally strict, and strong operability, make efficiency is high, is suitable for large-scale production.The fillet produced according to the method are stay in grade, long shelf-life not only, and the fresh alcohol of taste, sweet salty agreeable to the taste, unique flavor, nutritious.
Claims (7)
1. a preparation method for the true cod fillet of quick-frozen seasoning, is characterized in that: it chooses freezing and the fresh true cod of thawing is raw material, scales, both sides fish body piece is opened, gill along vertebra, abdomen spur; Again be placed in clear water after being cleaned by fish body flowing water and carry out ultra high pressure treatment; After process, fish body is carried out a fast frozen, the fish body after freezing is removed the peel, cuts into fillet; Fillet being immersed successively baste, to carry out dipping tasty again, and immerse trehalose antifreeze solution and carry out freeze proof impregnation process, the fillet after drop liquid are through electron beam cold sterilization, and quick-frozen, packaging, detects qualified forming.
2. the preparation method of the true cod fillet of a kind of quick-frozen seasoning according to claim 1, it is characterized in that: described ultra high pressure treatment is that the true cod body after being cleaned by flowing water is placed in clear water, under 400 ~ 600MPa condition, control temperature 20 ~ 30 DEG C, effect 10 ~ 20min.
3. the preparation method of the true cod fillet of a kind of quick-frozen seasoning according to claim 1, it is characterized in that: the baste of the tasty true cod fillet of described dipping carries out proportioning by weight percentage by following component and through boiling, filtration forms: salt 3 ~ 5%, soy sauce 10 ~ 20%, Wei Sake 10 ~ 15%, granulated sugar 5 ~ 10%, monosodium glutamate 0.3 ~ 1%, ginger juice 1 ~ 3%, galic essential oil 0.5 ~ 1%, vitamin C 0.3 ~ 0.8%, lemon juice 0.5 ~ 1%, Chinese prickly ash 1 ~ 3%, fennel seeds 1 ~ 3%, dried orange peel 1 ~ 3%, lemongrass 1 ~ 3%, Asian puccoon 1 ~ 3%, sweet ancient name for Chinese cabbage 1 ~ 3%, fructus amomi 1 ~ 3%, cardamom 1 ~ 3%, rhizoma cyperi 1 ~ 3%, Lysimachia sikokiana 1 ~ 3%, surplus is water, and the percentage by weight sum of each component is 100%, described true cod fillet and the weight ratio of baste are 1: 1 ~ 3.
4. the preparation method of the true cod fillet of a kind of quick-frozen seasoning according to claim 1, is characterized in that: described freeze proof impregnation process be by dipping tasty after true cod fillet put into trehalose antifreeze solution impregnation process 10 ~ 15min; Wherein, component and the percentage by weight of described trehalose antifreeze solution are respectively: trehalose 96 ~ 98%, sodium carbonate 0.5 ~ 3.0%, emulsifying agent 0.5 ~ 1.5%.
5. the preparation method of the true cod fillet of a kind of quick-frozen seasoning according to claim 1, is characterized in that: described electron beam cold sterilization be by drop liquid after true cod fillet adopt electron linear accelerator to carry out electron beam cold sterilization, it is 3 ~ 5kGy that its dosage controls.
6. the preparation method of the true cod fillet of a kind of quick-frozen seasoning according to claim 1, is characterized in that: it is through following concrete technology step:
(1) the choosing of raw material: choose freezing and the fresh true cod of naturally thawing is raw material, wherein, after thawing, the central temperature of fish body controls at-3 DEG C ~-5 DEG C;
(2) process of raw material: squama device is made in the true cod raw material employing chosen in step (1) fish scale of fish surface is removed, then cutter is adopted to be cut into head from the afterbody of fish body along its vertebra, both sides fish body and vertebra sheet are opened, gill, abdomen spur; Wherein, the central temperature controlling fish body in Feedstock treating process controls as-2 ~ 0 DEG C;
(3) clean: adopting flowing water cleaning by obtaining the true cod body that sheet opens in step (2), removing the impurity comprising peritonaeum, blood stains, for subsequent use;
(4) ultra high pressure treatment: the true cod body weight after the cleaning obtained in step (3) is newly placed in clear water, under 400 ~ 600MPa condition, control temperature 20 ~ 30 DEG C, effect 10 ~ 20min;
(5) quick-frozens: be placed in singly freeze in dish by obtaining the true cod body after ultra high pressure treatment in step (4), send in instant freezer and carry out fast frozen, the center temperature of fish after freezing controls below-10 DEG C;
(6) remove the peel, cut into slices: the true cod body after quick-frozen will be obtained in step (5) and adopt cutter to remove fish-skin, and cut into thin slice, obtained true cod fillet;
(7) flood tasty: the true cod fillet obtained in step (6) is submerged in the baste prepared in advance, controls baste temperature less than 10 DEG C, flood tasty 2 ~ 4 hours; Wherein, described true cod fillet and the weight ratio of baste are 1: 1 ~ 3; Described baste carries out proportioning by weight percentage by following component and forms through boiling, filtering: salt 3 ~ 5%, soy sauce 10 ~ 20%, Wei Sake 10 ~ 15%, granulated sugar 5 ~ 10%, monosodium glutamate 0.3 ~ 1%, ginger juice 1 ~ 3%, galic essential oil 0.5 ~ 1%, vitamin C 0.3 ~ 0.8%, lemon juice 0.5 ~ 1%, Chinese prickly ash 1 ~ 3%, fennel seeds 1 ~ 3%, dried orange peel 1 ~ 3%, lemongrass 1 ~ 3%, Asian puccoon 1 ~ 3%, sweet ancient name for Chinese cabbage 1 ~ 3%, fructus amomi 1 ~ 3%, cardamom 1 ~ 3%, rhizoma cyperi 1 ~ 3%, Lysimachia sikokiana 1 ~ 3%, surplus is water, and the percentage by weight sum of each component is 100%;
(8) freeze proof impregnation process: the true cod fillet after tasty for the dipping obtained in step (7) is put into trehalose antifreeze solution impregnation process 10 ~ 15min; Wherein, component and the percentage by weight of described trehalose antifreeze solution are respectively: trehalose 96 ~ 98%, sodium carbonate 0.5 ~ 3.0%, emulsifying agent 0.5 ~ 1.5%;
(9) electron beam cold sterilization: the true cod fillet after the freeze proof impregnation process obtained in step (8) is drained its surperficial antifreeze solution, adopt electron linear accelerator to carry out electron beam cold sterilization, it is 3 ~ 5kGy that its dosage controls;
(10) secondary is freezing: the true cod fillet after the electron beam cold sterilization obtained in step (9) is put after sterilization singly freeze in dish, send in instant freezer and carry out secondary quick-frozen, the fillet central temperature after quick-frozen controls below-18 DEG C;
(11) the true cod fillet after the secondary quick-frozen obtained in step (10) is carried out bag distribution packaging by packaging, finished product, then metal detection is carried out by metal detector, detect qualified after the true cod fillet finished product of quick-frozen seasoning, finished product enters in-18 DEG C of freezers to store.
7. the preparation method of the true cod fillet of a kind of quick-frozen seasoning according to claim 6, is characterized in that: the detection accuracy Key Limit Value of described metal detection is defined as: Fe ф 2.0mm, SUS ф 3.0mm.
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| CN201510803282.3A CN105325924A (en) | 2015-11-19 | 2015-11-19 | Producing method of quick-frozen and flavored cod fillets |
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| CN105995640A (en) * | 2016-06-05 | 2016-10-12 | 莆田市海扬食品有限公司 | Processing method of quick-frozen red-spotted groupers |
| CN112568388A (en) * | 2020-12-22 | 2021-03-30 | 荣成广润水产食品有限公司 | Making method of quick-frozen soaked anglerfish |
| CN115462500A (en) * | 2021-06-11 | 2022-12-13 | 合肥美的电冰箱有限公司 | Purine reduction processing method, apparatus, device, electronic device and storage medium |
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| CN104473230A (en) * | 2014-11-25 | 2015-04-01 | 恒茂实业集团有限公司 | Method for preparing seasoning mackerel slice dried by cold air |
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| CN1935029A (en) * | 2006-09-22 | 2007-03-28 | 南宁中诺生物工程有限责任公司 | Frozen tilapia mossambica slice and its processing method |
| CN103549491A (en) * | 2013-09-27 | 2014-02-05 | 恒茂实业集团有限公司 | Making method for quick-frozen seasoned sliced Spanish Mackerel food |
| CN104522739A (en) * | 2014-11-24 | 2015-04-22 | 宁波大学 | Instant mackerel minced fillet product with smoke taste, and preparation method thereof |
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| CN105995640A (en) * | 2016-06-05 | 2016-10-12 | 莆田市海扬食品有限公司 | Processing method of quick-frozen red-spotted groupers |
| CN112568388A (en) * | 2020-12-22 | 2021-03-30 | 荣成广润水产食品有限公司 | Making method of quick-frozen soaked anglerfish |
| CN115462500A (en) * | 2021-06-11 | 2022-12-13 | 合肥美的电冰箱有限公司 | Purine reduction processing method, apparatus, device, electronic device and storage medium |
| CN115462500B (en) * | 2021-06-11 | 2023-12-15 | 合肥美的电冰箱有限公司 | Purine reduction processing method, apparatus, device, electronic device and storage medium |
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