CN109757677A - It is a kind of can preservation under room temperature high-moisture non-fried flavor fish processing method - Google Patents
It is a kind of can preservation under room temperature high-moisture non-fried flavor fish processing method Download PDFInfo
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Abstract
The invention discloses it is a kind of can preservation under room temperature high-moisture non-fried flavor fish processing method, including, take fresh-water fishes through slaughter, it scales, decaptitating, it truncates, net thorax processing is splitted from back, clear water cleaning, after draining, by the fish block of fish body cutting to 20~30g, into fish block, addition accounts for the edible salt of fish block mass percentage 1.5~2%, 1.5~3h is pickled after mixing thoroughly under the conditions of 4 DEG C, the white wine for accounting for fish block quality 5% is added, after pickling 10~15 hours under the conditions of 4 DEG C, fish block is dried at 12~18 DEG C to fish block moisture content is 65%~69%；Add ginger grain, edible vegetable oil, Thirteen Spice, salt, chilli powder, Hongqu powder (red colouring agent) is mixed thoroughly with fish block, is fitted into high-temperature retort bag, after vacuum seal, high temperature sterilization, be rapidly cooled to after sterilization 40 DEG C hereinafter, up to described in can preservation under room temperature high-moisture non-fried flavor fish.The present invention pickles cooperating with low-temperature drying by two-part, and while improving flesh of fish texture, flavor fish mouthfeel is more preferably.
Description
Technical field
The present invention relates to food processing and preservation technology field, more particularly to it is a kind of can preservation under room temperature high-moisture it is non-oil
The processing method of fried flavor fish.
Background technique
China is freshwater fish culturing big country, has the characteristics that high protein and low fat in view of freshwater fish meat, cultured fishes are
Important sources as good protein supply.With the transformation of people's Food consumption patterns and consumption structure, convenient, delicious,
Nutrition, favor of the aquatic products dish or food and ready-to-eat snack food with the long shelf-life by consumer of health, safety.
Room temperature dish with the long shelf-life and instant leisure fish product at present on the market passes through high pressure-temperature sterilization
Realize, due to product after the features such as fresh-water fishes moisture content is high, muscle fibre is short long-time high temperature sterilization edible quality by
It largely destroys, boiling taste is serious, condition is poor, loses the speciality of culinary art fresh goods.In addition, existing ambient product in order to
Preferable to keep texture and removing fishy smell, multi-pass crosses high temperature fried dehydration and flavouring to solve, and product oil content is higher (generally to exist
15% or more), it is unfavorable for health of people.Therefore, how modern food processing technology is utilized, is keeping the intrinsic flavor of fish and quality
On the basis of quality, produce it is a kind of can preservation under room temperature high-moisture non-fried flavor fish, be this field urgent problem to be solved.
Summary of the invention
The purpose of this section is to summarize some aspects of the embodiment of the present invention and briefly introduce some preferable implementations
Example.It may do a little simplified or be omitted to avoid our department is made in this section and the description of the application and the title of the invention
Point, the purpose of abstract of description and denomination of invention it is fuzzy, and this simplification or omit and cannot be used for limiting the scope of the invention.
The problem of in view of the processing of above-mentioned and/or existing fishery -ies product, propose the present invention.
Therefore, the purpose of the present invention is to overcome deficiency present in existing fishery -ies product processing, providing one kind can preservation under room temperature
High-moisture non-fried flavor fish processing method.
In order to solve the above technical problems, the present invention provides the following technical scheme that it is a kind of can preservation under room temperature high-moisture it is non-
The processing method of fried flavor fish, including, pretreatment of raw material: taking fresh-water fishes through slaughter, scale, and decaptitating truncates, net thorax processing,
It is splitted from back, clear water cleaning, after draining, by the fish block of fish body cutting to 20~30g；It is marinated: to add in the fish block after draining
Add 1.5~2% edible salt for accounting for fish block mass percentage, after being pickled 1.5~3 hours under the conditions of 4 DEG C after mixing thoroughly, is added
The white wine for accounting for fish block quality 5%, after pickling 10~15 hours under the conditions of 4 DEG C, clear water cleaning is drained；Low temperature drying: it will drain
Fish block afterwards is 12~18 DEG C in temperature, and it is 65%~69% that wind speed, which is dried under conditions of being 2~4m/s to fish block moisture content,；
Spice: in terms of fish block mass percent, the ginger grain of addition 2%~3%, 2%~3% edible vegetable oil, the 13 of 0.5%~0.7%
Perfume (or spice), 0.5%~0.7% salt, 1.3%~1.7% chilli powder, 1% Hongqu powder (red colouring agent) are mixed thoroughly with fish block；Vacuum packaging: it will mix
The fish block of honest material is 40~50g by every bag of control weight, is fitted into high-temperature retort bag, is 0.06~0.08MPa's in vacuum degree
Vacuum seal is carried out under vacuum condition；Sterilization: by the product high temperature sterilization after sealing, be rapidly cooled to after sterilization 40 DEG C hereinafter,
Up to it is described can preservation under room temperature high-moisture non-fried flavor fish.
As it is of the present invention can preservation under room temperature high-moisture non-fried flavor fish processing method a kind of preferred embodiment,
Wherein: the low temperature drying, drying to fish block moisture content are 65%.
As it is of the present invention can preservation under room temperature high-moisture non-fried flavor fish processing method a kind of preferred embodiment,
Wherein: the fresh-water fishes, including grass carp.
As it is of the present invention can preservation under room temperature high-moisture non-fried flavor fish processing method a kind of preferred embodiment,
Wherein: it is described mix thoroughly after under the conditions of 4 DEG C pickle 1.5~3 hours, wherein salting period be 2 hours.
As it is of the present invention can preservation under room temperature high-moisture non-fried flavor fish processing method a kind of preferred embodiment,
Wherein: described that the high concentration white wine for accounting for fish block quality 5% is added, wherein the degree of white wine is 65 °.
As it is of the present invention can preservation under room temperature high-moisture non-fried flavor fish processing method a kind of preferred embodiment,
Wherein: described that the white wine for accounting for fish block quality 5% is added, after pickling 10~15 hours under the conditions of 4 DEG C, clear water cleaning is drained,
In, salting period is 10 hours.
As it is of the present invention can preservation under room temperature high-moisture non-fried flavor fish processing method a kind of preferred embodiment,
Wherein: it is described will drain after fish block in temperature be 12~18 DEG C, wind speed, which is dried under conditions of being 2~4m/s to fish block moisture, to be contained
Amount is 65%~69%, wherein temperature is 12 DEG C.
As it is of the present invention can preservation under room temperature high-moisture non-fried flavor fish processing method a kind of preferred embodiment,
Wherein: described in terms of fish block mass percent, the ginger grain of addition 2%~3%, 2%~3% edible vegetable oil, 0.5%~0.7%
Thirteen Spice, 0.5%~0.7% salt, 1.3%~1.7% chilli powder, 1% Hongqu powder (red colouring agent), wherein with fish block quality percentage
Than meter, the ginger grain is 3%, and the edible vegetable oil is 3%, and the Thirteen Spice is 0.5%, and the salt is 0.5%, and the chilli powder is
1.7%, the Hongqu powder (red colouring agent) is 1%.
As it is of the present invention can preservation under room temperature high-moisture non-fried flavor fish processing method a kind of preferred embodiment,
Wherein: the product high temperature sterilization by after sealing, wherein sterilization temperature be 115 DEG C~121 DEG C, sterilizing time be 8~
30min。
As it is of the present invention can preservation under room temperature high-moisture non-fried flavor fish processing method a kind of preferred embodiment,
Wherein: the product high temperature sterilization by after sealing, wherein sterilization temperature is 121 DEG C, sterilizing time 8min
The invention has the advantages that:
(1) present invention is denaturalized protein in the flesh of fish moderately by the way that high spirit is marinated, meat consolidation, in conjunction with low temperature appropriateness
Dehydration, reduces the destruction in high-temperature sterilization process to texture；High spirit can reduce the initial bacterium amount of product simultaneously, help to drop
Low sterilization intensity.In addition, product processing, by high temperature sterilization while cooked product, was reduced without maturation process is steamed
8min is sterilized in influence of the heat to product quality under the conditions of 121 DEG C, is realized compared with remaining to preferably keep after high-moisture flesh of fish high temperature sterilization
Products'texture quality, less preprocessed product improve 20% or more, efficiently solve texture after the sterilization of high-moisture processed fish meat products
Soft rotten problem.
(2) present invention provide it is a kind of can preservation under room temperature high-moisture non-fried flavor fish processing method, product obtained
Convenient carrying, no fishlike smell, instant bagged not only meet the needs of modern is to convenient, fast product, provide one kind
The effective ways of fresh-water fishes processing.
(3) product of the present invention process simplifies production technology to products'texture shadow without curing, fried processing is steamed
It rings, while can realize mechanization, standardized large-scale industrial production, be conducive to improve production efficiency and reduce production energy
Consumption, increases economic efficiency and the market competitiveness.
Detailed description of the invention
In order to illustrate the technical solution of the embodiments of the present invention more clearly, required use in being described below to embodiment
Attached drawing be briefly described, it should be apparent that, drawings in the following description are only some embodiments of the invention, for this
For the those of ordinary skill of field, without any creative labor, it can also be obtained according to these attached drawings other
Attached drawing.Wherein:
Fig. 1 be in the embodiment of the present invention made from different salt contents can preservation under room temperature high-moisture non-fried flavor fish salinity
Sensory evaluation figure.
Fig. 2 is different marinated processing mode flesh of fish total plate count comparison diagrams in the embodiment of the present invention.
Fig. 3 is that difference pickles processing modes to flavor fish flesh of fish texture comparison diagram in the embodiment of the present invention.
Fig. 4 is different marinated processing mode flavor fish main volatile compounds ingredient comparison diagrams in the embodiment of the present invention.
Specific embodiment
In order to make the foregoing objectives, features and advantages of the present invention clearer and more comprehensible, below with reference to specification embodiment
Specific embodiments of the present invention will be described in detail.
In the following description, numerous specific details are set forth in order to facilitate a full understanding of the present invention, but the present invention can be with
Implemented using other than the one described here other way, those skilled in the art can be without prejudice to intension of the present invention
In the case of do similar popularization, therefore the present invention is not limited by the specific embodiments disclosed below.
Secondly, " one embodiment " or " embodiment " referred to herein, which refers to, may be included at least one realization side of the invention
A particular feature, structure, or characteristic in formula." in one embodiment " that different places occur in the present specification not refers both to
The same embodiment, nor the individual or selective embodiment mutually exclusive with other embodiments.
Embodiment 1
(1) fresh and alive grass carp is struck into a slaughter, decaptitating truncates, and removes internal organ, splits from back, main spur is rejected, with clear
Water cleaning remaining internal organ and extravasated blood, drain, by the fish block of fish body cutting to 20~30g；
(2) pickle: addition accounts for 2% edible salt of fish block mass percentage in the fish block after draining, 4 after mixing thoroughly
After being pickled 2 hours under the conditions of DEG C, the white wine (degree of white wine is 65 °) for accounting for fish block quality 5% is added, is pickled under the conditions of 4 DEG C
After 10 hours, clear water cleaning is drained；
(3) low temperature drying: fish block after draining is 12 DEG C in temperature, and wind speed is dried under conditions of being 2~4m/s to fish
Block moisture content is 65%；
(4) spice: in terms of fish block mass percent, add 3% ginger grain, 3% edible vegetable oil, 0.5% Thirteen Spice,
0.5% salt, 1.7% chilli powder, 1% Hongqu powder (red colouring agent) are mixed thoroughly with fish block；
(5) be vacuum-packed: will mix the fish block of honest material by every bag of control weight is 40~50g, is fitted into high-temperature retort bag,
Vacuum seal is carried out under the vacuum condition that vacuum degree is 0.06~0.08MPa；
(6) it sterilizes: by 121 DEG C of high temperature sterilization 8min of product after sealing, 40 DEG C is rapidly cooled to after sterilization hereinafter, to obtain the final product
It is described can preservation under room temperature high-moisture non-fried flavor fish.
Embodiment 2
(1) fresh and alive grass carp is struck into a slaughter, decaptitating truncates, and removes internal organ, splits from back, main spur is rejected, with clear
Water cleaning remaining internal organ and extravasated blood, drain, by the fish block of fish body cutting to 20~30g；
(2) pickle: addition accounts for 1.5% edible salt of fish block mass percentage in the fish block after draining, after mixing thoroughly
After pickling 1.5 hours under the conditions of 4 DEG C, the white wine (degree of white wine is 65 °) for accounting for fish block quality 5% is added, under the conditions of 4 DEG C
After 10 hours marinated, clear water cleaning is drained；
(3) low temperature drying: fish block after draining is 12 DEG C in temperature, and wind speed is dried under conditions of being 2~4m/s to fish
Block moisture content is 65%；
(4) spice: in terms of fish block mass percent, add 2% ginger grain, 2% edible vegetable oil, 0.5% Thirteen Spice,
0.5% salt, 1.3% chilli powder, 1% Hongqu powder (red colouring agent) are mixed thoroughly with fish block；
(5) be vacuum-packed: will mix the fish block of honest material by every bag of control weight is 40~50g, is fitted into high-temperature retort bag,
Vacuum seal is carried out under the vacuum condition that vacuum degree is 0.06~0.08MPa；
(6) it sterilizes: by 115 DEG C of high temperature sterilization 30min of product after sealing, 40 DEG C is rapidly cooled to after sterilization hereinafter, i.e.
It is described can preservation under room temperature high-moisture non-fried flavor fish.
Embodiment 3
(1) fresh and alive grass carp is struck into a slaughter, decaptitating truncates, and removes internal organ, splits from back, main spur is rejected, with clear
Water cleaning remaining internal organ and extravasated blood, drain, by the fish block of fish body cutting to 20~30g；
(2) pickle: addition accounts for 2% edible salt of fish block mass percentage in the fish block after draining, 4 after mixing thoroughly
After being pickled 3 hours under the conditions of DEG C, the white wine (degree of white wine is 65 °) for accounting for fish block quality 5% is added, is pickled under the conditions of 4 DEG C
After 15 hours, clear water cleaning is drained；
(3) low temperature drying: fish block after draining is 12 DEG C in temperature, and wind speed is dried under conditions of being 2~4m/s to fish
Block moisture content is 65%；
(4) spice: in terms of fish block mass percent, add 3% ginger grain, 3% edible vegetable oil, 0.7% Thirteen Spice,
0.7% salt, 1.7% chilli powder, 1% Hongqu powder (red colouring agent) are mixed thoroughly with fish block；
(5) be vacuum-packed: will mix the fish block of honest material by every bag of control weight is 40~50g, is fitted into high-temperature retort bag,
Vacuum seal is carried out under the vacuum condition that vacuum degree is 0.06~0.08MPa；
(6) it sterilizes: by 121 DEG C of high temperature sterilization 8min of product after sealing, 40 DEG C is rapidly cooled to after sterilization hereinafter, to obtain the final product
It is described can preservation under room temperature high-moisture non-fried flavor fish.
Embodiment 4
(1) fresh and alive grass carp is struck into a slaughter, decaptitating truncates, and removes internal organ, splits from back, main spur is rejected, with clear
Water cleaning remaining internal organ and extravasated blood, drain, by the fish block of fish body cutting to 20~30g；
(2) pickle: addition accounts for 1.5% edible salt of fish block mass percentage in the fish block after draining, after mixing thoroughly
After pickling 1.5 hours under the conditions of 4 DEG C, the white wine (degree of white wine is 65 °) for accounting for fish block quality 5% is added, under the conditions of 4 DEG C
After 10 hours marinated, clear water cleaning is drained；
(3) low temperature drying: fish block after draining is 12 DEG C in temperature, and wind speed is dried under conditions of being 2~4m/s to fish
Block moisture content is 65%；
(4) spice: in terms of fish block mass percent, add 2% ginger grain, 3% edible vegetable oil, 0.7% Thirteen Spice,
0.7% salt, 1.7% chilli powder, 1% Hongqu powder (red colouring agent) are mixed thoroughly with fish block；
(5) be vacuum-packed: will mix the fish block of honest material by every bag of control weight is 40~50g, is fitted into high-temperature retort bag,
Vacuum seal is carried out under the vacuum condition that vacuum degree is 0.06~0.08MPa；
(6) it sterilizes: by 115 DEG C of high temperature sterilization 30min of product after sealing, 40 DEG C is rapidly cooled to after sterilization hereinafter, i.e.
It is described can preservation under room temperature high-moisture non-fried flavor fish.
Embodiment 5
(1) fresh and alive grass carp is struck into a slaughter, decaptitating truncates, and removes internal organ, splits from back, main spur is rejected, with clear
Water cleaning remaining internal organ and extravasated blood, drain, by the fish block of fish body cutting to 20~30g；
(2) pickle: into fish block, addition accounts for 2% edible salt of fish block mass percentage, after mixing thoroughly under the conditions of 4 DEG C
After 2 hours marinated, the white wine (degree of white wine is 65 °) for accounting for fish block quality 5% is added, after being pickled 10 hours under the conditions of 4 DEG C,
Clear water cleaning, drains；
(3) low temperature drying: fish block after draining is 35 DEG C in temperature, and wind speed is dried under conditions of being 2~4m/s to fish
Block moisture content is 65%；
(4) spice: in terms of fish block mass percent, add 3% ginger grain, 3% edible vegetable oil, 0.5% Thirteen Spice,
0.5% salt, 1.7% chilli powder, 1% Hongqu powder (red colouring agent) are mixed thoroughly with fish block；
(5) be vacuum-packed: will mix the fish block of honest material by every bag of control weight is 40~50g, is fitted into high-temperature retort bag,
Vacuum seal is carried out under the vacuum condition that vacuum degree is 0.06~0.08MPa；
(6) it sterilizes: by 121 DEG C of high temperature sterilization 8min of product after sealing, 40 DEG C is rapidly cooled to after sterilization hereinafter, to obtain the final product
It is described can preservation under room temperature high-moisture non-fried flavor fish.
Embodiment 6
(1) fresh and alive grass carp is struck into a slaughter, decaptitating truncates, and removes internal organ, splits from back, main spur is rejected, with clear
Water cleaning remaining internal organ and extravasated blood, drain, by the fish block of fish body cutting to 20~30g；
(2) low temperature drying: fish block after draining is 12 DEG C in temperature, and wind speed is dried under conditions of being 2~4m/s to fish
Block moisture content is 65%；
(3) spice: in terms of fish block mass percent, add 3% ginger grain, 3% edible vegetable oil, 0.5% Thirteen Spice,
0.5% salt, 1.7% chilli powder, 1% Hongqu powder (red colouring agent) are mixed thoroughly with fish block；
(4) be vacuum-packed: will mix the fish block of honest material by every bag of control weight is 40~50g, is fitted into high-temperature retort bag,
Vacuum seal is carried out under the vacuum condition that vacuum degree is 0.06~0.08MPa；
(5) it sterilizes: by 121 DEG C of high temperature sterilization 8min of product after sealing, 40 DEG C is rapidly cooled to after sterilization hereinafter, to obtain the final product
It is described can preservation under room temperature high-moisture non-fried flavor fish.
Texture index, the determination condition of selection are as follows: test pattern Texture are surveyed using TA-XT2i physical property measurement instrument
ProfileAnalysis(TPA)；Probe: P/25；Speed before surveying: 2mm/s；Test speed: 1mm/s；Speed after survey: 2mm/s；
Compression degree: 40%；Weight bearing: 5g.
Embodiment 7
(1) fresh and alive grass carp is struck into a slaughter, decaptitating truncates, and removes internal organ, splits from back, main spur is rejected, with clear
Water cleaning remaining internal organ and extravasated blood, drain, by the fish block of fish body cutting to 20~30g；
(2) pickle: addition accounts for the white wine of 2% edible salt of fish block mass percentage, 5% in the fish block after draining
(degree of white wine is 65 °), after pickling 12 hours under the conditions of 4 DEG C after mixing thoroughly, clear water cleaning is drained；
(3) low temperature drying: fish block after draining is 12 DEG C in temperature, and wind speed is dried under conditions of being 2~4m/s to fish
Block moisture content is 65%；
(4) spice: in terms of fish block mass percent, add 3% ginger grain, 3% edible vegetable oil, 0.5% Thirteen Spice,
0.5% salt, 1.7% chilli powder, 1% Hongqu powder (red colouring agent) are mixed thoroughly with fish block；
(5) be vacuum-packed: will mix the fish block of honest material by every bag of control weight is 40~50g, is fitted into high-temperature retort bag,
Vacuum seal is carried out under the vacuum condition that vacuum degree is 0.06~0.08MPa；
(6) it sterilizes: by 121 DEG C of high temperature sterilization 8min of product after sealing, 40 DEG C is rapidly cooled to after sterilization hereinafter, to obtain the final product
It is described can preservation under room temperature high-moisture non-fried flavor fish.
Sensory evaluation of the present invention, is shown in Table 1.
Table 1
1~7 texture index of the embodiment of the present invention and sensory evaluation, are shown in Table 2.
Table 2
| Hardness (g) | Elasticity | Chewiness | Sensory evaluation scores (are divided) | |
| Embodiment 1 | 1842.26 | 0.75 | 510.12 | 96 |
| Embodiment 2 | 1812.56 | 0.79 | 497.23 | 93 |
| Embodiment 3 | 1836.14 | 0.68 | 502.33 | 94 |
| Embodiment 4 | 1809.35 | 0.72 | 493.58 | 92 |
| Embodiment 5 | 1702.78 | 0.78 | 414.54 | 70 |
| Embodiment 6 | 1568.24 | 0.76 | 459.21 | 56 |
| Embodiment 7 | 1723.21 | 0.79 | 472.12 | 85 |
Combine low temperature drying that can improve flesh of fish texture from table 2 it can be seen that two-part is marinated, so that flesh of fish texture consolidation,
Elasticity and chewiness are all preferable, and sensory evaluation is up to 96 points；Meanwhile in the drying process, temperature is excessively high can be to product special flavour
Adverse effect is generated, drying efficiency is comprehensively considered and is guaranteed in the identical situation of moisture content, the quality of 15 DEG C of drying fishery products is most
It is good, may be due to being higher than 15 DEG C of drying, the oxidation rate of lipid increases with temperature and is increased, and flesh quality is caused to decline.Meanwhile
It is pickled inventors have found that segmented pickles effect better than hybrid, the flesh of fish may can be made in salted effect due to first salted
Maximum consolidation down, salted concentration can be diluted altogether by salting down, so that flesh of fish consolidation degree reduces, wine salts down meeting during two-part is marinated
The flesh of fish is set to make fish protein partial denaturation, muscular tissue structure further consolidation on the basis of salted.
Embodiment 8
(1) fresh and alive grass carp is struck into a slaughter, decaptitating truncates, and removes internal organ, splits from back, main spur is rejected, with clear
Water cleaning remaining internal organ and extravasated blood, drain, by the fish block of fish body cutting to 20~30g；
(2) it pickles: a certain amount of edible salt is added in the fish block after draining, pickled 2 hours under the conditions of 4 DEG C after mixing thoroughly
Afterwards, the white wine (degree of white wine is 65 °) for accounting for fish block quality 5% is added, after being pickled 10 hours under the conditions of 4 DEG C, clear water cleaning,
It drains；
(3) low temperature drying: fish block after draining is 12 DEG C in temperature, and wind speed is dried under conditions of being 2~4m/s to fish
Block moisture content is 65%；
(4) spice: in terms of fish block mass percent, add 3% ginger grain, 3% edible vegetable oil, 0.5% Thirteen Spice,
0.5% salt, 1.7% chilli powder, 1% Hongqu powder (red colouring agent) are mixed thoroughly with fish block；
(5) be vacuum-packed: will mix the fish block of honest material by every bag of control weight is 40~50g, is fitted into high-temperature retort bag,
Vacuum seal is carried out under the vacuum condition that vacuum degree is 0.06~0.08MPa；
(6) it sterilizes: by 121 DEG C of high temperature sterilization 8min of product after sealing, 40 DEG C is rapidly cooled to after sterilization hereinafter, to obtain the final product
It is described can preservation under room temperature high-moisture non-fried flavor fish.
On the basis of the studies above, it is respectively 1.8%, 2%, 2.5%, 3% to salt down that inventor, which chooses four groups of salt additive amounts,
After fillet 2h processed, its salt content is measured with Fo Erhadefa, and carry out salinity sensory evaluation, the result is shown in Figure 1.It can from Fig. 1
Out, the salt content that salt additive amount is cleaned after being 2% marinated 2h is lower, and sensory evaluation scores highest.Therefore, in the present invention, preferred salt
Additive amount is 2%, and when salting period is 2h, flesh of fish salinity sensory evaluation scores are preferable.
Flesh of fish salinity sensory evaluation scores, are shown in Table 3.
Table 3
Embodiment 9
(1) fresh and alive grass carp is struck into a slaughter, decaptitating truncates, and removes internal organ, splits from back, main spur is rejected, with clear
Water cleaning remaining internal organ and extravasated blood, drain, by the fish block of fish body cutting to 20~30g；
(2) pickle: addition accounts for 1.5~2% edible salt of fish block mass percentage in the fish block after draining, and mixes thoroughly
After pickling 2 hours under the conditions of 4 DEG C afterwards, 3%, 5%, 8%, 10% high concentration white wine (alcohol concentration is 65 °) is added respectively,
After pickling 10 hours under the conditions of 4 DEG C, clear water cleaning is drained；
(3) low temperature drying: fish block after draining is 12 DEG C in temperature, and wind speed is dried under conditions of being 2~4m/s to fish
Block moisture content is 65%；
(4) spice: in terms of fish block mass percent, the ginger grain of addition 2%~3%, 2%~3% edible vegetable oil, 0.5%~
0.7% Thirteen Spice, 0.5%~0.7% salt, 1.3%~1.7% chilli powder, 1% Hongqu powder (red colouring agent) are mixed thoroughly with fish block；
(5) be vacuum-packed: will mix the fish block of honest material by every bag of control weight is 40~50g, is fitted into high-temperature retort bag,
Vacuum seal is carried out under the vacuum condition that vacuum degree is 0.06~0.08MPa；
(6) it sterilizes: by the product high temperature sterilization after sealing, 40 DEG C is rapidly cooled to after sterilization hereinafter, can be normal up to described in
The high-moisture non-fried flavor fish of warm preservation.
Subjective appreciation is done to products obtained therefrom respectively, is shown in Table 4, it can be seen that when white wine additive amount is 5%, sensory evaluation scores are most
It is good, white wine adding too much, so that some hydrophobic polypeptide chain groups expose, it may be containing a large amount of bitter in these hydrophobic groupings
Taste amino acid, a large amount of white wine processing may make these bitter taste amino acid be exposed, influence the organoleptic quality of the flesh of fish.
Table 4
| Sensory evaluation scores | |
| White wine content 3% | 82 |
| White wine content 5% | 96 |
| White wine content 8% | 83 |
| White wine content 10% | 78 |
Embodiment 10
(1) fresh and alive grass carp is struck into a slaughter, decaptitating truncates, and removes internal organ, splits from back, main spur is rejected, with clear
Water cleaning remaining internal organ and extravasated blood, drain, by the fish block of fish body cutting to 20~30g；
(2) pickle: addition accounts for 1.5~2% edible salt of fish block mass percentage in the fish block after draining, and mixes thoroughly
After pickling 1.5 hours under the conditions of 4 DEG C afterwards, the white wine (degree of white wine is 65 °) for accounting for fish block quality 5% is added, in 4 DEG C of conditions
After pickling 10~15 hours down, clear water cleaning is drained；
(3) low temperature drying: for the fish block after draining in 15 DEG C, 35 DEG C, 55 DEG C, wind speed is dry under conditions of being 2~4m/s
It is 65% to fish block moisture content；
(4) spice: in terms of fish block mass percent, the ginger grain of addition 2%~3%, 2%~3% edible vegetable oil, 0.5%~
0.7% Thirteen Spice, 0.5%~0.7% salt, 1.3%~1.7% chilli powder, 1% Hongqu powder (red colouring agent) are mixed thoroughly with fish block；
(5) be vacuum-packed: will mix the fish block of honest material by every bag of control weight is 40~50g, is fitted into high-temperature retort bag,
Vacuum seal is carried out under the vacuum condition that vacuum degree is 0.06~0.08MPa；
(6) it sterilizes: by the product high temperature sterilization after sealing, 40 DEG C is rapidly cooled to after sterilization hereinafter, can be normal up to described in
The high-moisture non-fried flavor fish of warm preservation.
Table 5
As known from Table 5, fillet are dry to same moisture content with three kinds of different drying temperatures, sensory evaluation scores are best
Group is 15 DEG C, and is guaranteed in the identical situation of moisture content, and the POV value of 15 DEG C of groups is minimum, shows its fillet fat oxidation degree
At least, the quality of fillet is best, while low temperature can reduce the growth of microorganism during drying and dehydrating, reduces initial bacterium number.
It is dried lower than 15 DEG C, temperature is too low, and drying effect is undesirable, and energy consumption is excessively high, and drying time is too long, so that fillet exposure for a long time
It is easy in the natural environment putrid and deteriorated.It is dried higher than 15 DEG C, the oxidation rate of lipid increases with temperature and increased.
Embodiment 11
(1) the back flesh of fish is taken after the slaughter of fresh grass fish, is cut into the fritter of 20~30g, be control without any marinated processing group
Group F；
(2) the back flesh of fish is taken after the slaughter of fresh grass fish, is cut into the fritter of 20~30g, clear water cleaning 3 times after 4 DEG C of placement 10h, 4
Clear water cleans 3 times after 2% salt pickles 10h at DEG C, is drained naturally on gauze after sterilization later as S group；
(3) the back flesh of fish is taken after the slaughter of fresh grass fish, is cut into the fritter of 20~30g, after 2% salt pickles 3h at 4 DEG C, be added
5%65 ° of white wine take out clear water cleaning 3 times after pickling 10h altogether, are drained naturally on gauze after sterilization later as SW group.Using
Plate tilt-pour process produces H to the total plate count of sample2S bacterium number is measured.By sample in super-clean bench sterile sampling, and weigh 5g
Sample is placed in sterile homogenizing bag, and 45mL sterile saline is added, and sterile homogenizer homogeneous pats 1min, until the flesh of fish is in even
Pulpous state draws the even liquid of 1mL and carries out continuous 10 times of gradient dilutions, chooses three suitable concentration and carry out pour plate method to microorganism
Culture counts, and total plate count is cultivated 3 days at 30 DEG C using plate count agar, produces H2S bacterium cultivates 2 at 30 DEG C using iron agar
It.
As a result see Fig. 2, it can be found that SW group and S group total plate count ratio F group reduce 90.9%, 72.1% respectively, produce H2S
Bacterium number reduces 90.3%, 77.4% respectively.The result shows that two-part is marinated good bacteria reducing effect, wherein to grass carp meat
The bacteria reducing effect of middle spoilage organisms is the most obvious.It may be living due to the marinated moisture that can suitably reduce the flesh of fish of the two-part of salt and wine
Degree, while ethyl alcohol can achieve the effect that sterilization with the cell membrane of dissolution of bacteria.Thus, it could be seen that the present invention will pass through after draining
Addition accounts for 1.5~2% edible salt of fish block mass percentage in fish block, and it is small to pickle 1.5~3 after mixing thoroughly under the conditions of 4 DEG C
The white wine for accounting for fish block quality 5% is added in Shi Hou, pickles 10~15 hours under the conditions of 4 DEG C, can there is good bacteria reducing effect, energy
Subsequent sterilization intensity is reduced, preferably seasoned fish product texture quality to be kept to provide basis.
Embodiment 12
(1) the back flesh of fish is taken after the slaughter of fresh grass fish, is cut into the fish block of 20~30g, be control without any marinated processing group
Group fresh fish group；
(2) the back flesh of fish is taken after the slaughter of fresh grass fish, is cut into the fish block of 20~30g, clear water cleaning 3 times after 4 DEG C of placement 10h, 4
Clear water cleans 3 times after 2% salt pickles 10h at DEG C, and draining naturally on gauze after sterilization later is salted group；
(3) the back flesh of fish is taken after the slaughter of fresh grass fish, is cut into the fish block of 20~30g, 2% salt and 5%65 ° of white wine are total at 4 DEG C
Clear water cleans 3 times after marinated 10h, drains naturally on gauze after sterilization later, salts down altogether group for salt wine；
(4) the back flesh of fish is taken after fresh fish slaughter, is cut into the fish block of 20~30g, fish block is added in deodorant liquid and is impregnated
10min is drained, and after 2% salt pickles 2h at 4 DEG C, is added after 5%65 ° of white wine pickle 10h altogether and is taken out clear water cleaning 3 times, later
It is drained naturally on gauze after sterilization, pickles group for two-part.
Four groups of fillet are cut into the square of 2 × 1 × 1cm, shearing force is measured using TA.XTPlus texture analyser,
Pop one's head in model A/CKB, shear rate 70%, and test trigger force is 5g.Test before and survey after speed be respectively 2mm/s,
1mm/s,2mm/s.As a result Fig. 3 is seen, from figure 3, it can be seen that two-part is marinated to improve flesh of fish texture, so that flesh of fish texture is tight
It is real.Possible cause is can to make flesh of fish dehydration structure consolidation due to salted, it is first salted can make the flesh of fish under the action of salted most
The consolidation of big degree, salted concentration can be diluted altogether by salting down, so that flesh of fish consolidation degree reduces, the marinated middle wine of two-part salts down and can make fish
Meat makes fish protein partial denaturation, muscular tissue structure further consolidation on the basis of salted.
Embodiment 13
(1) the back flesh of fish is taken after the slaughter of fresh grass fish, is cut into the fish block of 20~30g, be control without any marinated processing group
Group F；
(2) the back flesh of fish is taken after the slaughter of fresh grass fish, is cut into the fish block of 20~30g, clear water cleaning 3 times after 4 DEG C of placement 10h, 4
Clear water cleans 3 times after 2% salt pickles 10h at DEG C, is drained naturally on gauze after sterilization later as S group；
(3) the back flesh of fish is taken after the slaughter of fresh grass fish, is cut into the fish block of 20~30g, fish block is added in deodorant liquid and is impregnated
10min is drained, and after 2% salt pickles 2h at 4 DEG C, is added after 5%65 ° of white wine pickle 10h altogether and is taken out clear water cleaning 3 times, later
It is drained naturally on gauze after sterilization as SW group.
The volatile flavor substance that three groups of flesh of fish are extracted using the method for solid phase microextraction takes 2g minced fish to be placed in the top 20ml
In empty sample injection bottle.It is sealed after 5ml saturated sodium chloride solution is added, adds 2,4,6- trimethylpyridine of 100ppm internal standard, magnetic force stirs
Mix 20min.The extracting head of aging is inserted into sample bottle head space part, in 40 DEG C of absorption 30min.Extracting head after taking out absorption is simultaneously
It is inserted into gas chromatographic sample introduction mouth, in 250 DEG C of desorption 3min.
Volatile component measurement (includes DB-WAX pillar, 30m × 0.25mm with TSQ Quantum XLS gas chromatograph-mass spectrometer
× 0.25um) measurement.Carrier gas is helium, flow velocity 0.9ml/min.It is examined automatically using NIST2005 and Willey7 standard gallery
Rope.Semi-quantitative analysis is carried out by compound peaks area.By experiment, we it can be concluded that, two-part pickle processing group can have
Effect reduces the fishy smell substance in the flesh of fish, reduces fillet fishy smell, this is because it is dissolved in ethyl alcohol in material parts such as the aldehydes of fishy smell, this
Processing method can remove most of fishy smell substance, while ethyl alcohol and acid form pleasant ester during heating
Fragrant substance.
Three groups of sample main volatile compounds ingredients, are shown in Table 6 and Fig. 4.
Table 6
| F | S | SW | |
| Hexanal | 15326.62 | 20596.87 | 1237.38 |
| Enanthaldehyde | 248.40 | 532.73 | |
| Octanal | 152.91 | 340.31 | 66.55 |
| Valeral | 474.54 | 279.19 | |
| Aldehyde C-9 | 912.18 | 1967.93 | 569.62 |
| 2- octenal | 652.65 | 479.15 | 249.28 |
| Benzaldehyde | 463.41 | 716.85 | 228.98 |
| Cis- 6- nonenyl aldehyde | 165.80 | 146.39 | 119.56 |
| Cis- 4- decenal | 60.93 | 274.67 | |
| Trans- 2- undecylenic aldehyde | 116.59 | ||
| 2,4- decadienal | 1227.37 | 171.45 | |
| 15 aldehyde | 332.77 | ||
| (E, E) -2,4- nonadienal | 35.47 | 2.26 | |
| Undecalactone | 553.10 | 1900.63 |
Aldehydes and alcohols are the main components of grass carp meat volatile flavor substance, are secondly ketone compounds and other types
Compound, most of aldehyde material has irritation and offending smell, the hexanal that detects in three groups of flesh of fish, pungent
Aldehyde, aldehyde C-9,2- octenal, cis- 6- nonenyl aldehyde, hexanal, the most aldehydes of content in fresh fish have penetrating odor, and hexanal
Odor threshold it is lower, be one of main component of fish smell, the hexanal content of sw group is 1237.38ug/kg, only fresh fish
The 8% of content, it is basic to have facilitation to the formation of fish smell without detection enanthaldehyde and valeral, enanthaldehyde in sw group sample,
Valeral is the ingredient with penetrating odor.In addition, also detecting esters flavor substance in sw group, thus it is speculated that may be additional
Alcohols is reacted with the carboxyl compound in the flesh of fish generates ester type compound, and wherein the odor threshold of ethyl acetate is low, is 5, and
Its contribute fragrance fruity smell, to sum up, we it can be concluded that, sw processing group can effectively reduce the fishy smell substance in the flesh of fish, drop
Low fillet fishy smell, this is because most of aldehyde material is all to be slightly soluble in water and be soluble in alcohol, this processing method can be taken away
Most of fishy smell substance, while increasing pleasant ester perfume (or spice) substance.
Embodiment 14
(1) fresh and alive grass carp is struck into a slaughter, decaptitating truncates, and removes internal organ, splits from back, main spur is rejected, with clear
Water cleaning remaining internal organ and extravasated blood, drain, by the fish block of fish body cutting to 20~30g；
(2) pickle: addition accounts for 2% edible salt of fish block mass percentage in the fish block after draining, 4 after mixing thoroughly
After being pickled 2 hours under the conditions of DEG C, the white wine (degree of white wine is 65 °) for accounting for fish block quality 5% is added, is pickled under the conditions of 4 DEG C
After 10 hours, clear water cleaning is drained；
(3) low temperature drying: fish block after draining is 12 DEG C in temperature, and wind speed is dry under conditions of being 2~4m/s；
(4) spice: in terms of fish block mass percent, add 3% ginger grain, 3% edible vegetable oil, 0.5% Thirteen Spice,
0.5% salt, 1.7% chilli powder, 1% Hongqu powder (red colouring agent) are mixed thoroughly with fish block；
(5) be vacuum-packed: will mix the fish block of honest material by every bag of control weight is 40~50g, is fitted into high-temperature retort bag,
Vacuum seal is carried out under the vacuum condition that vacuum degree is 0.06~0.08MPa；
(6) it sterilizes: by 121 DEG C of high temperature sterilization 8min of product after sealing, 40 DEG C is rapidly cooled to after sterilization hereinafter, to obtain the final product
It is described can preservation under room temperature high-moisture non-fried flavor fish.
On this basis, low temperature drying is measured to fish block moisture content respectively to 62%, 65%, 67%, 69%, 72%
Its index, the results are shown in Table 7.
Table 7
The present invention uses low temperature drying, and preferably fish block drying to moisture content is 65%~69%, it is possible to reduce Gao Wenre
To the destruction of musculature in treatment process, the preferable consistency and elasticity of product is kept.
Embodiment 15
On the basis of embodiment 1, inventor to can the high-moisture non-fried flavor fish of preservation under room temperature further ground
Study carefully, the specific process is as follows:
(1) fresh and alive grass carp is struck into a slaughter, decaptitating truncates, and removes internal organ, splits from back, main spur is rejected, with clear
Water cleaning remaining internal organ and extravasated blood, drain, by the fish block of fish body cutting to 20~30g；
(2) deodorant is seasoned: in terms of mass fraction, 3 parts of extracting liquorice, 2 parts of Salvia japonica, 0.5 part of Gynura procumbens (Lour.) Merr, after crushing,
Add 100 parts of water to impregnate 30min, be again heated to 90 DEG C, after keeping 2h, after filtrate is cooled to room temperature, filtrate is added in fish block by filtering
Middle immersion 10min, drains；
(3) pickle: addition accounts for 2% edible salt of fish block mass percentage in the fish block after draining, 4 after mixing thoroughly
After being pickled 2 hours under the conditions of DEG C, the white wine (degree of white wine is 65 °) for accounting for fish block quality 5% is added, is pickled under the conditions of 4 DEG C
After 10 hours, clear water cleaning is drained；
(4) low temperature drying: fish block after draining is 12 DEG C in temperature, and wind speed is dried under conditions of being 2~4m/s to fish
Block moisture content is 65%；
(5) spice: in terms of fish block mass percent, add 3% ginger grain, 3% edible vegetable oil, 0.5% Thirteen Spice,
0.5% salt, 1.7% chilli powder, 1% Hongqu powder (red colouring agent) are mixed thoroughly with fish block；
(6) be vacuum-packed: will mix the fish block of honest material by every bag of control weight is 40~50g, is fitted into high-temperature retort bag,
Vacuum seal is carried out under the vacuum condition that vacuum degree is 0.06~0.08MPa；
(7) it sterilizes: by 121 DEG C of high temperature sterilization 8min of product after sealing, 40 DEG C is rapidly cooled to after sterilization hereinafter, to obtain the final product
It is described can preservation under room temperature high-moisture non-fried flavor fish.
Radix Glycyrrhizae, alias: state is old, Herba Hedyotis cantonensis, Glycyrrhiza Uralensis, sweet tea root, mild-natured, sweet in flavor, return 12 warps.Radix Glycyrrhizae is a kind of medicine
Eat homologous herbaceos perennial, be widely used in, in the food and medicine of west, Radix Glycyrrhizae contain several functions at
Point, mainly include glycyrrhizic acid, licoflavone, phenolic substances, licorice polysaccharide etc., there is antifatigue, anti-inflammatory, anti-oxidant, reinforcing note
Recall power, antiviral and other effects.
Salvia japonica also known as Sage, Salvia officinalis L, be Lamiaceae Salvia belong to a kind of fragment plant, leaf,
Lotus and Hua Jun have very high utility value, are widely used as the raw material of medicine, fragrance and food service industry.Salvia japonica has good
Antioxidation, contain terpenoid, flavone compound and carnosic acid, carnosol and Rosmarinic acid.
Gynura procumbens (Lour.) Merr, also known as lie down Sedum uizoon, climing gynura segetum, contained alkaloid, terpenes and Polyphenols etc. effectively at
Point, rich in nutritional ingredients such as vitamin abundant, mineral matter element, crude protein and amino acid, Gynura procumbens (Lour.) Merr is by China's health
Portion is approved as new resources ordinary food.It is full of nutrition contained by Gynura procumbens (Lour.) Merr, it is rich in polyphenols, flavonoids, especially
Chlorogenic acid, with it possessed by inoxidizability effect it is inseparable.
POV value measurement result is shown in Table 8 in high-moisture non-fried flavor fish made from the embodiment of the present invention 1~6.
Table 8
| Embodiment 1 | Embodiment 14 | |
| Sensory evaluation scores (are divided) | 96 | 98 |
| POV value | 0.124 | 0.106 |
| Hardness (g) | 1842.26 | 1861.12 |
The primary product of peroxidatic reaction of lipid is hydroperoxides, can be determined by measuring the concentration of peroxide
The degree of oxidation of fat, peroxide value are that the index that level-one amount of peroxides is generated when oxidation, table occur for free fatty acid
The primary oxidation degree of bright fat.As can be seen from Table 8, during preparing high-moisture non-fried flavor fish, addition seasoning
When deodorant step, be made seasoned fish product POV value decrease, sensory evaluation scores improve, may due in Radix Glycyrrhizae contain glycyrrhizic acid,
The substances such as licoflavone, phenolic substances, Salvia japonica contain terpenoid, flavone compound and carnosic acid, carnosol
With the substances such as Rosmarinic acid, Gynura procumbens (Lour.) Merr is rich in the ingredients such as polyphenols and flavonoids, chlorogenic acid, Radix Glycyrrhizae, Salvia japonica,
Bioactive ingredients in Gynura procumbens (Lour.) Merr water extract have stronger inhibiting effect to the oxidation of non-fried flavor fish.
Containing substances such as glycyrrhizic acid, licoflavone, phenols in Radix Glycyrrhizae, and the characteristic flavor with pleasant, there is tune
The benefits of taste flavouring, contains terpenoid, flavone compound and carnosic acid, carnosol and Rosmarinic acid etc. in Salvia japonica
Substance, Gynura procumbens (Lour.) Merr are rich in polyphenols, the substances such as flavonoids, and inventor has found Radix Glycyrrhizae, Salvia japonica, Gynura procumbens (Lour.) Merr water
Fish are had preferable deodorization effect by the substances such as the phenols, flavonoids, the alkene mushroom class that contain in extracting solution, marinated in conjunction with two-part,
So that the flavor sense organ of flavor fish is more preferably.
On the basis of the present embodiment, influence of the different seasoning deodorant formula of liquid to flavor fish quality is probed into, test is set
Meter is shown in Table 9.
Table 9
The sensory evaluation scores and POV value measurement result for testing 1~5 higher moisture non-fried flavor fish, are shown in Table 10.
Table 10
| Sensory evaluation scores (are divided) | POV value | |
| Test 1 | 98 | 0.106 |
| Test 2 | 78 | 0.189 |
| Test 3 | 82 | 0.178 |
| Test 4 | 76 | 0.192 |
| Test 5 | 74 | 0.211 |
As can be seen that containing terpenoid containing substances, Salvia japonicas such as glycyrrhizic acid, licoflavone, phenolic substancess in Radix Glycyrrhizae
The substances such as object, flavone compound and carnosic acid, carnosol and Rosmarinic acid, Gynura procumbens (Lour.) Merr rich in polyphenols with
And the ingredients such as flavonoids, chlorogenic acid, Radix Glycyrrhizae, Salvia japonica, the bioactive ingredients in Gynura procumbens (Lour.) Merr water extract are to non-fried
The oxidation of flavor fish has stronger inhibiting effect, and Radix Glycyrrhizae, Salvia japonica, Gynura procumbens (Lour.) Merr water extract inhibit flesh of fish oxidation
With synergistic effect.Simultaneously, it can be seen that containing substances such as glycyrrhizic acid, licoflavone, phenols in Radix Glycyrrhizae, and have and make us pleased
Happy characteristic flavor has the benefits of seasoning flavouring, in Salvia japonica containing terpenoid, flavone compound and carnosic acid,
The substances such as carnosol and Rosmarinic acid, Gynura procumbens (Lour.) Merr are rich in polyphenols, the substances such as flavonoids, and inventor has found sweet
The substances such as grass, Salvia japonica, the phenols, flavonoids, the alkene mushroom class that contain in Gynura procumbens (Lour.) Merr aqueous extract, have fish preferable de-
Raw meat effect, Radix Glycyrrhizae, Salvia japonica, the active material in Gynura procumbens (Lour.) Merr aqueous extract to fishlike smell removal, improve between lymphogranuloma inguinale sense
There are synergistic effects.A variety of flavoring substances are complicated flavor transmitting, an infiltration harmonic process to the adjustment of fish flavor, first is that adjusting
Taste object diffusion enters in fish tissue, is on the other hand that the fishy smell material composition in the flesh of fish infiltrates, and forms complicated multiplicity
Basic flavor substance.Since fish is to hold putrefactive product, this corruption is by endogenous enzyme activity, fat oxidation and microorganism
The many factors such as breeding cause, as a result, aesthetic quality deteriorates, nutritive value is lost, and texture deteriorates.Radix Glycyrrhizae, is put down at Salvia japonica
Sleeping chrysanthemum Radix Notoginseng is not single flavor instrumentality, these substances itself are also preferable pure natural sterilization, antibacterial substance.In Radix Glycyrrhizae
Containing substances such as glycyrrhizic acid, licoflavone, phenols, and the characteristic flavor with pleasant, there are the benefits of seasoning flavouring, rat-tail
Contain the substances such as terpenoid, flavone compound and carnosic acid, carnosol and Rosmarinic acid, Gynura procumbens (Lour.) Merr in grass
Rich in polyphenols, the substances such as flavonoids, inventor has found Radix Glycyrrhizae, Salvia japonica, contains in Gynura procumbens (Lour.) Merr aqueous extract
Fish are had preferable deodorization effect by the substances such as phenols, flavonoids, alkene mushroom class, marinated in conjunction with two-part, so that the wind of flavor fish
Sense of taste official is more preferably.
The present invention combines low temperature drying that can improve flesh of fish texture using two-part is marinated, so that flesh of fish texture consolidation, elasticity
All preferable with chewiness, sensory evaluation is up to 96 points；Meanwhile during low temperature drying, different drying temperatures is to finished product
Quality it is larger, and guarantee in the identical situation of moisture content, the quality of 15 DEG C of drying fishery products is best, may be due to being higher than 15 DEG C
The oxidation rate of drying, lipid increases with temperature and is increased, and flesh quality is caused to decline.Meanwhile inventors have found that segmented salts down
Effect processed is marinated better than hybrid, may can make the flesh of fish maximum consolidation under the action of salted due to first salted, altogether
Salted concentration can be diluted by salting down, so that flesh of fish consolidation degree reduces, the marinated middle wine of two-part salts down and the flesh of fish can be made on salted basis
Above so that fish protein partial denaturation, the further consolidation of institutional framework.The present invention using low temperature drying fish block to moisture content extremely
Moisture content be 65%~69%, be not only able to maintain the tender mouthfeel of the flesh of fish, but be unlikely to sterilization after texture it is soft rotten.
The present invention is denaturalized protein in the flesh of fish moderately by the way that high spirit is marinated, and meat consolidation is moderately de- in conjunction with low temperature
Water reduces the destruction in high-temperature sterilization process to texture；High spirit can reduce the initial bacterium amount of product simultaneously, help to reduce
Sterilization intensity.In addition, product processing, through a step high-temperature sterilization process cooked product, was reduced without maturation process is steamed
Influence of the heat to product quality, is realized compared with remaining to preferably keep products'texture quality after high-moisture flesh of fish high temperature sterilization, compared with without
Prefinished products improve 20% or more, and texture is soft rotten after efficiently solving the problems, such as the sterilization of high-moisture processed fish meat products.
Product of the present invention process is without curing, fried processing is steamed, and simplifying production technology influences products'texture, together
When can realize mechanization, standardized large-scale industrial production, be conducive to improve production efficiency and reduce production energy consumption, improve
Economic benefit and the market competitiveness.
It should be noted that the above examples are only used to illustrate the technical scheme of the present invention and are not limiting, although referring to preferable
Embodiment describes the invention in detail, those skilled in the art should understand that, it can be to technology of the invention
Scheme is modified or replaced equivalently, and without departing from the spirit and scope of the technical solution of the present invention, should all be covered in this hair
In bright scope of the claims.
Claims (10)
1. one kind can preservation under room temperature high-moisture non-fried flavor fish processing method, it is characterised in that: including,
Pretreatment of raw material: taking fresh-water fishes through slaughter, scale, and decaptitating truncates, and net thorax processing is splitted, clear water cleaning, drip from back
After dry, by the fish block of fish body cutting to 20~30g；
Marinated: addition accounts for 1.5~2% edible salt of fish block mass percentage in the fish block after draining, at 4 DEG C after mixing thoroughly
Under the conditions of pickle 1.5~3 hours after, be added and account for the white wine of fish block quality 5%, after being pickled 10~15 hours under the conditions of 4 DEG C, clearly
Water cleaning, drains；
Low temperature drying: fish block after draining is 12~18 DEG C in temperature, and wind speed is dried under conditions of being 2~4m/s to fish block water
Dividing content is 65%~69%；
Spice: in terms of fish block mass percent, the ginger grain of addition 2%~3%, 2%~3% edible vegetable oil, 0.5%~0.7%
Thirteen Spice, 0.5%~0.7% salt, 1.3%~1.7% chilli powder, 1% Hongqu powder (red colouring agent) are mixed thoroughly with fish block；
Vacuum packaging: will mix the fish block of honest material by every bag of control weight is 40~50g, is fitted into high-temperature retort bag, in vacuum degree
To carry out vacuum seal under the vacuum condition of 0.06~0.08MPa；
Sterilization: by the product high temperature sterilization after sealing, be rapidly cooled to after sterilization 40 DEG C hereinafter, up to it is described can preservation under room temperature
High-moisture non-fried flavor fish.
2. as described in claim 1 can preservation under room temperature high-moisture non-fried flavor fish processing method, it is characterised in that: institute
Low temperature drying is stated, drying to fish block moisture content is 65%.
3. as described in claim 1 can preservation under room temperature high-moisture non-fried flavor fish processing method, it is characterised in that: institute
State fresh-water fishes, including grass carp.
4. as described in claim 1 can preservation under room temperature high-moisture non-fried flavor fish processing method, it is characterised in that: institute
It states and is pickled 1.5~3 hours under the conditions of 4 DEG C after mixing thoroughly, wherein salting period is 2 hours.
5. as described in claim 1 can preservation under room temperature high-moisture non-fried flavor fish processing method, it is characterised in that: institute
The high concentration white wine for being added and accounting for fish block quality 5% is stated, wherein the degree of white wine is 65 °.
6. as described in claim 1 can preservation under room temperature high-moisture non-fried flavor fish processing method, it is characterised in that: institute
The white wine for being added and accounting for fish block quality 5% is stated, after pickling 10~15 hours under the conditions of 4 DEG C, clear water cleaning is drained, wherein marinated
Time is 10 hours.
7. as described in claim 1 can preservation under room temperature high-moisture non-fried flavor fish processing method, it is characterised in that: institute
It is 12~18 DEG C that the fish block after draining, which is stated, in temperature, and wind speed, which is dried under conditions of being 2~4m/s to fish block moisture content, is
65%~69%, wherein temperature is 12 DEG C.
8. as described in claim 1 can preservation under room temperature high-moisture non-fried flavor fish processing method, it is characterised in that: institute
It states in terms of fish block mass percent, the ginger grain of addition 2%~3%, 2%~3% edible vegetable oil, 0.5%~0.7% Thirteen Spice,
0.5%~0.7% salt, 1.3%~1.7% chilli powder, 1% Hongqu powder (red colouring agent), wherein in terms of fish block mass percent, institute
Stating ginger grain is 3%, and the edible vegetable oil is 3%, and the Thirteen Spice is 0.5%, and the salt is 0.5%, and the chilli powder is 1.7%,
The Hongqu powder (red colouring agent) is 1%.
9. as described in claim 1 can preservation under room temperature high-moisture non-fried flavor fish processing method, it is characterised in that: institute
It states the product high temperature sterilization after sealing, wherein sterilization temperature is 115 DEG C~121 DEG C, and sterilizing time is 8~30min.
10. as described in claim 1 or 9 can preservation under room temperature Hongqu fish processing method, it is characterised in that: it is described will sealing
Product high temperature sterilization afterwards, wherein sterilization temperature is 121 DEG C, sterilizing time 8min.
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| CN110122546A (en) * | 2019-05-30 | 2019-08-16 | 珠海市祺海水产科技有限公司 | A kind of low-temperature air-drying method of orange rock-fiss |
| CN110313595A (en) * | 2019-08-21 | 2019-10-11 | 绍兴市白马湖食品有限公司 | A kind of processing technology of instant dried fish |
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| CN110122546A (en) * | 2019-05-30 | 2019-08-16 | 珠海市祺海水产科技有限公司 | A kind of low-temperature air-drying method of orange rock-fiss |
| CN110313595A (en) * | 2019-08-21 | 2019-10-11 | 绍兴市白马湖食品有限公司 | A kind of processing technology of instant dried fish |
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| CN109757677B (en) | 2022-06-21 |
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