CN102669248A - Preparation process and sterilization method for instant flavor fish - Google Patents
Preparation process and sterilization method for instant flavor fish Download PDFInfo
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Abstract
The invention relates to a preparation process and a sterilization method for instant flavor fish. The preparation steps are as follows: removing scale, viscera, the head, the tail and fishbone from a 1.5 to 2kg fresh grass carp, and cleaning, draining and dividing the grass carp into fish blocks of about 2cm in width; salting the fish blocks with 2%(w/w) salt, 1%(w/w) white spirit and 1%(w/w) white vinegar at the temperature of 5 DEG C for 3h by using a low-temperature dry salting method; drying the fish blocks with hot air at the temperature of 50 DEG C for 18-24h; seasoning with 2%(w/w) plant oil, 1%(w/w) horseradish, 5%(w/w) pickled pepper and natural flavor (including cassia, star anise, fennel, amomum tsao-ko, radix glycyrrhizae and Chinese red pepper) in an appropriate amount; performing vacuum packing; and irradiating the fish blocks with a 1.11*106Bq cobalt source for sterilization, wherein the irradiation dose is 3kGy and the irradiation temperature is normal temperature. Compared with the traditional high-temperature and high-pressure sterilization, and the product irradiated for sterilization is reduced in color and increased in hardness and chewiness, the content of hydrolysis amino acid is basically the same, and the quantity of each microbe is less than 10cfu/g, this shows that the fish product irradiated for sterilization is better in sensory quality and physical and chemical quality, and more suitable for sterilization of the flavor fish.
Description
Technical field
The present invention relates to aquatic food processing and atomic energy technology, concrete, relate to a kind of instant flavour fish preparation technology and method for disinfection.
Background technology
Grass carp is one of China four large Chinese carps, is distributed in each big water system, and resource is very abundant, and its meat fertilizer is tender, be of high nutritive value, and liked by consumers in general.Yet grass carp consumption at present mainly is that to eat raw be main, and working modulus is lower, less than 10%.Fresh-water fishes musculature is delicate, enzymatic activity is high, body surface carries multiple microorganism, and fish is known from experience a series of biochemical variations are taken place in storage, causes easily that freshness descends, quality variation, even putrid and deteriorated.Freshwater fish culturing already develops rapidly in recent years, because condition restriction such as storage, sale cause corrupt loss late up to more than 30%, causes the great wasting of resources, so development fresh-water fishes processing industry is to solve fresh-water fishes industrial chain important step.The fresh-water fishes converted products is mainly the rotten series products of fish, flavor fish product and the utilization of fish byproduct comprehensive at present, and process technology relates generally to salt penetration technology, dry technology, extrusion technique and sterilization technology etc.Dry technology one of key technology in the fresh-water fishes processing and store wherein; Comprise solar drying, heated-air drying, freeze drying, microwave drying, hyperthermia drying and vacuum drying etc.; Wherein heated-air drying is to use dry technology the most widely at present, and the dry technology of comparing other has advantages such as investment is less, drying efficiency is fast.Sterilization technology is generally conventional high-temperature high pressure sterilization technology; But high temperature (more than 115 ℃) has harmful effect to flavour of food products, matter structure and nutrition, and products'texture is destroyed, and does not have chewiness; And the boiling taste arranged; Pack surperficial shrinkage after heat in addition, appearance poor influences commodity value greatly.Radiation sterilizing is a kind of cold sterilization technology, for the non-heat treated of food, can address these problems effectively, reaches sterilization not destroy packaging external appearance again, keeps the nutrition and the local flavor of food simultaneously to greatest extent.
The present invention is research object with the grass carp; Adopt low temperature less salt dry salting to pickle; Heated-air drying, exploitation instant flavour fishery-ies product is used irradiation technique simultaneously product is carried out sterilization; Analyze the influence of radiation sterilizing, for the grass carp processed and applied is provided fundamental basis and technological parameter to product colour, matter structure, hydrolysising amino acid content and microbiological indicator.
Summary of the invention
The method for disinfection that the purpose of this invention is to provide a kind of instant flavour fish, another object of the present invention provide a kind of instant flavour fish preparation method.Compare with the conventional high-temperature high pressure sterilization, adopt the product colour of radiation method for sterilizing preparation of the present invention to shoal, hardness, chewiness increase.Through selecting to be suitable for grass carp and preparation method's used in the present invention flavoring, especially horseradish, preparation has the instant flavour fishery-ies product of original local flavor.
The method for disinfection of a kind of instant flavour fish comprises pretreatment of raw material, pickles, drying, seasoning, packing and sterilisation step that described sterilisation step adopts 10
6~ 10
7The sterilization of Bq cobalt-60 radiosterilize, irradiation dose 2 ~ 5kGy, irradiation temperature are 15 ~ 25 ℃.
Preferably, described sterilization adopts 1.11 * 10
6The sterilization of Bq cobalt-60 radiosterilize, irradiation dose 3kGy, irradiation temperature are 20 ℃.
The preparation method of a kind of instant flavour fish adopts method for disinfection of the present invention, and concrete steps are following:
(1) pretreatment of raw material: choose the fresh grass carp of 1 ~ 2kg, remove fish scale, internal organ, fish head, fish tail and fish bony spur, clean, drain, be divided into wide 1 ~ 3cm fish piece;
(2) pickle: adopt the low temperature dry salting to pickle 2 ~ 6 ℃ of temperature, salt 1 ~ 3% (w/w), liquor 1 ~ 3% (w/w), light-coloured vinegar 1 ~ 3% (w/w), salting period 2 ~ 4h;
(3) drying: adopt hot-air seasoning, 45 ~ 55 ℃ of temperature, drying time 18 ~ 24h;
(4) seasoning: adopt vegetable oil 1 ~ 3% (w/w), horseradish 0.5 ~ 2% (w/w), bubble green pepper 3 ~ 7% (w/w), natural flavor 1 ~ 5% (w/w) seasoning;
(5) vacuum packaging;
(6) sterilization: adopt 1.11 * 10
6The sterilization of Bq cobalt-60 radiosterilize, irradiation dose 3kGy, irradiation temperature are 20 ℃;
Percentage described in the present invention is the percentage that accounts for flesh of fish weight.
Preferably, the preparation method of described instant flavour fish, concrete steps are following:
(1) pretreatment of raw material: choose the fresh grass carp of 1.5kg, remove fish scale, internal organ, fish head, fish tail and fish bony spur, clean, drain, be divided into wide 2cm fish piece;
(2) pickle: adopt the low temperature dry salting to pickle 5 ℃ of temperature, salt 2% (w/w), liquor 2% (w/w), light-coloured vinegar 2% (w/w), salting period 3h;
(3) drying: adopt hot-air seasoning, 50 ℃ of temperature, drying time 20h;
(4) seasoning: adopt vegetable oil 2% (w/w), horseradish 1% (w/w), bubble green pepper 5% (w/w), natural flavor 3% seasoning;
(5) vacuum packaging;
(6) sterilization: adopt 1.11 * 10
6The sterilization of Bq cobalt-60 radiosterilize, irradiation dose 3kGy, irradiation temperature are 20 ℃;
Natural flavor adopts cassia bark, anise, fennel seeds, tsaoko, Radix Glycyrrhizae and Chinese prickly ash.Cassia bark, anise, fennel seeds, tsaoko, Radix Glycyrrhizae and Chinese prickly ash consumption can be adjusted according to regional taste is different.
The raw materials used commercially available prod that is of the present invention, safety non-toxic.
Beneficial effect of the present invention:
(1) the food flavor fish that adopts method of the present invention to prepare is compared with the conventional high-temperature high pressure sterilization, and the product colour of radiation sterilizing shoals; Hardness, chewiness increase; Hydrolysising amino acid content is close, micro organism quantity all＜10cfu/g, this shows; The fishery-ies product aesthetic quality and the physical and chemical quality of radiation sterilizing are better, are more suitable for the flavor fish sterilization.
(2) adopt the low temperature dry method to pickle and heated-air drying, product has good matter structure, and chewiness is good.
(3) add fragrance component seasoning such as horseradish, be more suitable for preparation method of the present invention, the product mouthfeel is unique, and is tasty.
Description of drawings
Fig. 1 salinity is with the salting period change curve
Fig. 2 percentage of water loss is with change curve drying time
The specific embodiment
Further specify technology contents of the present invention and effect through instance below.
Embodiment 1
Salinity, baking temperature and method for disinfection are to the influence of product sensory quality
1.5-2kg fresh grass carp removes fish scale, internal organ, fish head, fish tail and fish bony spur, cleans; Drain, be divided into wide 2cm left and right sides fish piece, under 5 ℃ of conditions respectively under 2%, 3%, 5% salinity dry salting pickle; Pickle after the completion respectively 40 ℃, 50 ℃, 60 ℃ dryings, the seasoning of dried fish piece is tested through subjective appreciation; Optimization of C is following: vegetable oil 2% (w/w), horseradish 1%, bubble green pepper 5% (w/w); Natural flavor (comprising cassia bark, anise, fennel seeds, tsaoko, Radix Glycyrrhizae, Chinese prickly ash) is an amount of, and product flavour and local flavor organoleptic quality are better.Fish piece after the seasoning is vacuum-packed; 3kGy dosage radiation sterilizing or 121 ℃, 20min high temperature high pressure sterilizing; Relatively pickle salt concentration, baking temperature and method for disinfection are to the influence of product sensory quality; Evaluation criteria is seen table 1, by 10 subjective appreciation persons fishery-ies product flavour, local flavor, quality and color and luster is evaluated marking, the results averaged integer.
Table 1 product sensory performance rating standard
Table 2 product sensory performance rating result
Result of the test is seen table 2.Salinity is 3% and 5% o'clock, and the product flavour is more salty, so salinity confirms as 2% when the fish piece is pickled, pickles 3h, and this point can be through Fig. 1 checking.Baking temperature is bigger to local flavor, quality, the color and luster influence of product, and temperature is too high, and the fish piece becomes rufous, and quality is harder, and partly oppresses gelatinization, and temperature is low excessively, and rate of drying is slower, and the finished product water content is higher.In addition, moisture is negative correlativing relation in baking temperature, drying time and the product, and moisture directly influences the organoleptic quality after the sterilization of fish piece.Moisture is high, and the fish piece is organized soft rotting behind the high temperature high pressure sterilizing, no chewiness, and the free radical that the water radiolysis produces behind the radiation sterilizing and fish piece fat, protein react, thus influence the local flavor of fish piece.To sum up, baking temperature is confirmed as 50 ℃, dry 18-24h, and this point can be through Fig. 2 checking.The product special flavour of high temperature high pressure sterilizing and quality are poor than radiation sterilizing, but color and luster is better than the radiation sterilizing.
Embodiment 2
High temperature high pressure sterilizing and radiation sterilizing are to the influence of product colour, matter structure, hydrolysising amino acid content
The fish piece is handled through embodiment 1, and 2% salt dry salting is pickled 3h, 50 ℃ of dry 18-24h; Seasoning; The influence to product colour, matter structure, hydrolysising amino acid content of high temperature high pressure sterilizing and radiation sterilizing is compared in vacuum packaging, thereby confirms that radiation sterilizing is to keeping the effect of instant flavour fish products matter.
Two kinds of sterilization mode product colours of table 3 difference
The product colour difference that two kinds of sterilization modes obtain is as shown in table 3, and radiation sterilizing product L* value and Hunter whiteness all are higher than the high temperature high pressure sterilizing product, and high temperature high pressure sterilizing product a* value and b* value are higher.The high temperature high pressure sterilizing product is yellowish-brown or bronzing, and its reason is that the high temperature high pressure sterilizing temperature is higher, and the easy and reduced sugar generation Maillard reaction of gal4 amino acid produces the rufous material in the flesh of fish.The radiation sterilizing product colour shoals, and whiteness increases, this with oppress in myoglobins relevant with fatty radiation effect effect.
Two kinds of sterilization mode products of table 4 rerum natura relatively
Can find out that from table 4 what two kinds of sterilization modes obtained differs greatly with product hardness, stickiness and chewiness, other indexs such as cohesive, elasticity, caking property and recovery difference are little.The maximum advantage of radiation sterilizing higher temperatures high pressure sterilization is not destroy the matter structure of product, makes product have better hardness, stickiness and chewiness.
Two kinds of sterilization mode product hydrolysis of table 5 amino acid content relatively
* be essential amino acid, * * is for being flavor amino acid.
Fishery-ies product to two kinds of sterilization modes obtain is measured its hydrolysising amino acid content, is contrast with the fresh fish hydrolysising amino acid content simultaneously, and the result is as shown in table 5.Compare with fresh fish; Fish through pickle, after dry and the sterilization, its hydrolysising amino acid content (comprise essential amino acid, be flavor amino acid) all increases significantly, and the fishery-ies product hydrolysising amino acid content that high temperature high pressure sterilizing obtains (comprise essential amino acid, be flavor amino acid) is than the radiation sterilizing height; But difference is little; This shows that main nutrient composition protein (amino acid) can not be destroyed in the fishery-ies product behind radiation sterilizing, have same nutritive value with the fishery-ies product of high temperature high pressure sterilizing.
Microbiological indicator changes in the product processing
The fish piece is handled through embodiment 1, and 2% salt dry salting is pickled 3h, 50 ℃ of dry 18-24h, and seasoning, microbiological indicator variation in the product processing is observed in vacuum packaging, confirms the effect of irradiation aspect the sterilization of instant flavour fish simultaneously.
Microbiological indicator changes in table 6 product processing
Table 6 shows that the fresh fish total number of bacteria is higher, and this is that the secondary pollution in the process causes the initial bacterium number of fresh fish higher because of the self-contained a large amount of microorganisms of raw material fish.In the curing process, salt penetration is pressed higher, makes the microorganism dehydration, is unfavorable for bacteria living, causes total number of bacteria and total number of molds to descend.Under the heated-air drying condition, total number of bacteria descends, total number of molds＜10cfu/g.Behind high temperature high pressure sterilizing or the radiation sterilizing, product total number of bacteria and total number of molds all＜10cfu/g.Show that more than high temperature high pressure sterilizing has identical effect with the doses radiation sterilizing aspect the control of product micro organism quantity.
Claims (6)
1. the method for disinfection of an instant flavour fish comprises pretreatment of raw material, pickles, drying, seasoning, packing and sterilisation step that it is characterized in that: sterilization adopts 10
6~ 10
7The sterilization of Bq cobalt-60 radiosterilize, irradiation dose 2 ~ 5kGy, irradiation temperature are 15 ~ 25 ℃.
2. method for disinfection as claimed in claim 1 is characterized in that: described sterilization adopts 1.11 * 10
6The sterilization of Bq cobalt-60 radiosterilize, irradiation dose 3kGy, irradiation temperature are 20 ℃.
3. the preparation method of an instant flavour fish is characterized in that, adopts claim 1 or 2 described method for disinfection, and concrete steps are following:
(1) pretreatment of raw material: choose the fresh grass carp of 1 ~ 2kg, remove fish scale, internal organ, fish head, fish tail and fish bony spur, clean, drain, be divided into wide 1 ~ 3cm fish piece;
(2) pickle: adopt the low temperature dry salting to pickle 2 ~ 6 ℃ of temperature, salt 1 ~ 3% (w/w), liquor 1 ~ 3% (w/w), light-coloured vinegar 1 ~ 3% (w/w), salting period 2 ~ 4h;
(3) drying: adopt hot-air seasoning, 45 ~ 55 ℃ of temperature, drying time 18 ~ 24h;
(4) seasoning: adopt vegetable oil 1 ~ 3% (w/w), horseradish 0.5 ~ 2% (w/w), bubble green pepper 3 ~ 7% (w/w), natural flavor 1 ~ 5% (w/w) seasoning;
(5) vacuum packaging;
(6) sterilization: adopt 1.11 * 10
6The sterilization of Bq cobalt-60 radiosterilize, irradiation dose 3kGy, irradiation temperature are 20 ℃;
(described percentage is the percentage that accounts for flesh of fish weight).
4. preparation method as claimed in claim 3 is characterized in that, concrete steps are following:
(1) pretreatment of raw material: choose the fresh grass carp of 1.5kg, remove fish scale, internal organ, fish head, fish tail and fish bony spur, clean, drain, be divided into wide 2cm fish piece;
(2) pickle: adopt the low temperature dry salting to pickle 5 ℃ of temperature, salt 2% (w/w), liquor 2% (w/w), light-coloured vinegar 2% (w/w), salting period 3h;
(3) drying: adopt hot-air seasoning, 50 ℃ of temperature, drying time 20h;
(4) seasoning: adopt vegetable oil 2% (w/w), horseradish 1% (w/w), bubble green pepper 5% (w/w), natural flavor 3% seasoning;
(5) vacuum packaging;
(6) sterilization: adopt 1.11 * 10
6The sterilization of Bq cobalt-60 radiosterilize, irradiation dose 3kGy, irradiation temperature are 20 ℃;
(described percentage is the percentage that accounts for flesh of fish weight).
5. preparation method as claimed in claim 3 is characterized in that, natural flavor adopts cassia bark, anise, fennel seeds, tsaoko, Radix Glycyrrhizae and Chinese prickly ash.
6. preparation method as claimed in claim 4 is characterized in that, natural flavor adopts cassia bark, anise, fennel seeds, tsaoko, Radix Glycyrrhizae and Chinese prickly ash.
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578201A (en) * | 2011-01-10 | 2012-07-18 | 中国水产科学研究院东海水产研究所 | Method for prolonging shelf life of chilled fresh pseudosciaena crocea |
| CN102919894A (en) * | 2012-11-09 | 2013-02-13 | 江南大学 | Processing method of instant sweet and sour fish capable of being preserved at normal temperature |
| CN103070385A (en) * | 2013-01-24 | 2013-05-01 | 安徽真心食品有限公司 | Pickled pepper and whitebait sauce and processing method thereof |
| CN103315331A (en) * | 2013-06-21 | 2013-09-25 | 武汉市江夏金口八一渔业食品有限公司 | Leisure hawthorn fish fillet and preparation method thereof |
| CN103349306A (en) * | 2013-07-24 | 2013-10-16 | 杨春林 | Flavor fish further processing method |
| CN104489768A (en) * | 2014-12-20 | 2015-04-08 | 株洲市好棒美食品有限公司 | Preparation process and product of ready-to-eat silver carps |
| CN104824118A (en) * | 2015-04-08 | 2015-08-12 | 湖北省农业科学院农产品加工与核农技术研究所 | Perch fresh-keeping method |
| CN106819954A (en) * | 2017-03-22 | 2017-06-13 | 陈秀成 | A kind of grass carp is dry and preparation method thereof |
| CN106983093A (en) * | 2017-04-12 | 2017-07-28 | 合肥工业大学 | Instant bubble green pepper tortoise meat of one kind leisure and preparation method thereof |
| CN108402411A (en) * | 2018-02-24 | 2018-08-17 | 赵威 | A kind of processing method of fresh peppery grass carp full of nutrition |
| CN108719847A (en) * | 2018-04-10 | 2018-11-02 | 浙江大学 | A kind of production method of hairtail block foods packed in carton containers |
| CN109757677A (en) * | 2019-03-29 | 2019-05-17 | 江南大学 | It is a kind of can preservation under room temperature high-moisture non-fried flavor fish processing method |
| CN110367480A (en) * | 2019-08-05 | 2019-10-25 | 福建冠丰生物科技有限公司 | One kind can instant little yellow croaker typical local food and preparation method thereof |
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- 2012-05-30 CN CN2012101749403A patent/CN102669248B/en not_active Expired - Fee Related
Non-Patent Citations (1)
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| 仲济健等: "真空包装淡腌白鱼的辐照保藏研究", 《食品工业科技》 * |
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102578201A (en) * | 2011-01-10 | 2012-07-18 | 中国水产科学研究院东海水产研究所 | Method for prolonging shelf life of chilled fresh pseudosciaena crocea |
| CN102919894A (en) * | 2012-11-09 | 2013-02-13 | 江南大学 | Processing method of instant sweet and sour fish capable of being preserved at normal temperature |
| CN102919894B (en) * | 2012-11-09 | 2013-10-30 | 江南大学 | Processing method of instant sweet and sour fish capable of being preserved at normal temperature |
| CN103070385A (en) * | 2013-01-24 | 2013-05-01 | 安徽真心食品有限公司 | Pickled pepper and whitebait sauce and processing method thereof |
| CN103070385B (en) * | 2013-01-24 | 2014-06-11 | 安徽真心食品有限公司 | Pickled pepper and whitebait sauce and processing method thereof |
| CN103315331A (en) * | 2013-06-21 | 2013-09-25 | 武汉市江夏金口八一渔业食品有限公司 | Leisure hawthorn fish fillet and preparation method thereof |
| CN103349306A (en) * | 2013-07-24 | 2013-10-16 | 杨春林 | Flavor fish further processing method |
| CN103349306B (en) * | 2013-07-24 | 2014-12-10 | 杨春林 | Flavor fish further processing method |
| CN104489768A (en) * | 2014-12-20 | 2015-04-08 | 株洲市好棒美食品有限公司 | Preparation process and product of ready-to-eat silver carps |
| CN104824118A (en) * | 2015-04-08 | 2015-08-12 | 湖北省农业科学院农产品加工与核农技术研究所 | Perch fresh-keeping method |
| CN104824118B (en) * | 2015-04-08 | 2017-10-17 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of preservation method of perch |
| CN106819954A (en) * | 2017-03-22 | 2017-06-13 | 陈秀成 | A kind of grass carp is dry and preparation method thereof |
| CN106983093A (en) * | 2017-04-12 | 2017-07-28 | 合肥工业大学 | Instant bubble green pepper tortoise meat of one kind leisure and preparation method thereof |
| CN108402411A (en) * | 2018-02-24 | 2018-08-17 | 赵威 | A kind of processing method of fresh peppery grass carp full of nutrition |
| CN108719847A (en) * | 2018-04-10 | 2018-11-02 | 浙江大学 | A kind of production method of hairtail block foods packed in carton containers |
| CN109757677A (en) * | 2019-03-29 | 2019-05-17 | 江南大学 | It is a kind of can preservation under room temperature high-moisture non-fried flavor fish processing method |
| CN109757677B (en) * | 2019-03-29 | 2022-06-21 | 江南大学 | Processing method of high-moisture non-fried flavor fish capable of being preserved at normal temperature |
| CN110367480A (en) * | 2019-08-05 | 2019-10-25 | 福建冠丰生物科技有限公司 | One kind can instant little yellow croaker typical local food and preparation method thereof |
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