Excerpt from: Scientific Fish Culture 2005.11
At present, the processing of freshwater fish has been developed in the direction of convenience, and the production of ready-to-eat fish fillets will certainly meet the needs of the market.
First, raw materials and process
1. Ready-to-eat raw fish fillets such as squid, salt, sugar, pepper, aniseed, pepper, cinnamon, cooking wine, ginger, monosodium glutamate, fennel (all purchased from Beibei Tiansheng Agricultural Trade Market, there is no requirement for the size of raw fish, weight More than 0.5 kg can be).
2. Ready-to-eat fish fillet processing equipment grinder, pickling jar, oven, packaging machine, sterilization pot
3. Process Process Raw fish → pretreatment → pickling → baking → air-drying → packaging → sterilization → finished product 2. Operation points
1. Pretreatment The raw fish of this test use commercially available squid. The squid requires fresh, but it is also possible to use squids that have just died. However, frozen raw fish cannot be used. After the live fish are slaughtered, they will go to the fish scales and fish gills without going to the fins. Try not to destroy the integrity of the fish head when slaughtering. Laparotomy removes the viscera and black peritoneum. Be careful not to break the bitter gallbladder during the visceral process. Rinse the fish body with a small amount of clean water, wash the mucus and blood stains on the surface of the fish body, and wipe dry with a clean cloth. The method of sectioning depends on the size of the fish body. Two-section method is adopted for the individual smaller raw materials and divided into two halves along the vertebrae of the fish body. If the fish body is larger, the “cross†section is adopted, that is, the first split along the spine. In two and a half, divide it into half and divide it into four parts. In the case of cutting, the knife must be accurate, and once successful, avoid uneven size. After cutting the fish, place the fish in a cool, dry place for several hours to remove the water remaining on the surface of the fish.
2. Preparation of marinade The sugar is crushed in the grinder into sugar, pepper, aniseed, pepper, fennel and other spices are also crushed into powder, ginger cut into ginger. The smashed granulated sugar, ginger, and various spices were evenly mixed, and a little cooking wine and monosodium glutamate were added and stirred.
3. Pickled marinated includes two stages of salting and ripening. Under the action of salt, the activity of microbes in fish is suppressed. At the same time, the enzymes in the fish function to decompose the protein in an appropriate amount, resulting in a pleasant aroma. Spread the prepared marinade evenly on the surface of the fish. Wipe the fish surface first and then rub the fish surface. Repeat the rub and rub evenly to ensure that it is thoroughly rubbed. Put the cleaned fish in a marinated tank, before spreading a thin layer of salt in the bottom of the tank and pour a little cooking wine to prevent the “red skin†from deteriorating in the bottom layer of fish. The fish is placed one by one in order, and each layer is placed on the surface of the fish to sprinkle a little cooking wine. After being stacked on the cylinder port, it is sealed and sealed to ensure that no air is allowed to enter the cylinder. The pickling temperature should be kept at about 5°C and the pickling time should be 48 hours.
4. Bake out the marinated fish, drain the water and put it on a fishing rod or fish tail with a string and hung it in an oven and bake it. The baking temperature should be kept uniform. Before putting the fish in the oven, the temperature of the oven should be adjusted to 60°C. After the fish enters, the temperature will drop slightly. Immediately adjust the temperature to 55°C and the baking time to 12 hours. about.
5. Air-dried fermentation The dried fish meat is hung in a cool, ventilated place for air-drying. The protein and fat of the fish meat are further decomposed in the air under the action of salt to produce a pickled aroma. The temperature is about 20°C and the fermentation time is about 1 week.
6. Packaging and Sterilization After the fermentation is completed, the fish meat is put into the compound film bag, and after the package is sterilized, the vacuum packing is preferred. The packaged fish was placed in a retort and sterilized at 121°C for 40 minutes. After the sterilization is completed, the product is cooled to room temperature.
Third, the results of analysis and discussion
1. Effect of salt quality and dosage on product quality Commercially available iodized salt is used in this article, and the product quality is better. The use of coarser salt at lower prices is less effective. The coarse salt contains a small amount of magnesium chloride, calcium sulfate, and copper and iron ions. When coarse salted salt is used, calcium and magnesium ions combine with fish protein, impeding the penetration of salt in the fish meat, slowing down the salting rate, and increasing the probability of fish being susceptible to microbial spoilage and spoilage. The amount of salt used determines the product shelf life and product flavor and other indicators. Insufficient salt consumption During the salting process, the inhibition of microbial activity is insufficient, and it is prone to cause spoilage; excessive usage will affect the taste of the product, and it is also inconsistent with the requirement of low salinization in modern diets. If the fish is not dried before salting, the amount of microbes on the surface of the fish is much higher than that of the dried ones, and the shelf life of the fish will be shortened under the same conditions of salt use. Therefore, after the fish is cut, it should be properly dried to remove water.
2. The impact of raw fish on the product The raw fish should be fresh, the fresh fish cells have been slightly decomposed, the salt penetration is poor, and the salting process is also susceptible to deterioration. Fish is rich in protein and fat. Different fish have different protein and fat ratios, some are fatty fish, and some have relatively low fat content. Fish fillets should not be used for fish with excessive fat content. For example, if the content of lunar fat is excessive, the fish will inevitably come into contact with air during the salting process. The salt cannot inhibit the effects of lipolytic enzymes on phospholipids and glycerides. Oxidation reaction occurs under the effect of oxygen (ie oil burns). Raw fish should not be used too thick variety of body, the body of fish is too thick to marinate for a long time, the choice of carp, herring and other body-type thin fish is more appropriate. If fish with more fat content is used as raw material, the use of salt should be increased accordingly.
3. Occurrence and control of "oil burning" phenomenon "Oil burning" is a common phenomenon in the production process of pickled aquatic products. Its essence is that after the fish fat is exposed to the air, due to the unsaturated fatty acids in the fish fat. High content, easy to oxidize. When the fat is contacted with oxygen and oxidized to produce various small molecules of aldehydes, ketones, oximes, so that the product produces unbearable bitter and astringent taste and odor, while the product color is brown, seriously affecting product quality. Generally "oil burned" occurs in the abdomen of fatty fish. In order to reduce the occurrence of “oil burningâ€, the raw materials are usually selected as fat-free fish, and the cylinder heads are sealed during the salting process to prevent air circulation. In the preparation of marinade, ginger is added as an antioxidant without affecting the taste of the product. If necessary, adding VE to the marinade can also provide satisfactory results. At the same time, the packaging of the product should be vacuum packed as much as possible to reduce the contact with oxygen and extend the shelf life of the product.
4. Influence of baking temperature Baking is an important part of the fish fillet processing process. The baking temperature has a great influence on the product quality. If the baking temperature is too high, the surface of the fish will produce induration and the water inside the fish will not be fully evaporated. The product has a large amount of moisture and is not easy to preserve; if the baking temperature is too low, the baking time is too long, which is obviously not economical. During the baking process, attention should be paid to the appearance of the product and changes in meat quality. Samples should be observed in time and the baking temperature should be adjusted as needed.
5. Ready-to-eat fish fillets: 3000g of squid, 320g of salt, 160g of sugar, 30g of hot pepper, 20g of aniseed material, 20g of pepper, 15g of cinnamon, 50g of cooking wine, 50g of ginger, 15g of MSG, and 12 fennel Grams.
Fourth, product sensory evaluation
1. Product sensory evaluation Organization status: flat appearance, uniform size, no obvious depression, no oil burning phenomenon. Smell and taste: Fish meat is dense, moderately sweet and salty, rich in waxy, soft and hard palatability, slightly refreshing and spicy, no rancidity, no other odor.
3. Microbiological indicators do not contain pathogenic microorganisms, nor do they contain non-pathogenic microorganisms that can reproduce at room temperature. Huo Jiancong Zhang Baoshun Huang Demin Department of Food Science, Southwest Agricultural University
At present, the processing of freshwater fish has been developed in the direction of convenience, and the production of ready-to-eat fish fillets will certainly meet the needs of the market.
First, raw materials and process
1. Ready-to-eat raw fish fillets such as squid, salt, sugar, pepper, aniseed, pepper, cinnamon, cooking wine, ginger, monosodium glutamate, fennel (all purchased from Beibei Tiansheng Agricultural Trade Market, there is no requirement for the size of raw fish, weight More than 0.5 kg can be).
2. Ready-to-eat fish fillet processing equipment grinder, pickling jar, oven, packaging machine, sterilization pot
3. Process Process Raw fish → pretreatment → pickling → baking → air-drying → packaging → sterilization → finished product 2. Operation points
1. Pretreatment The raw fish of this test use commercially available squid. The squid requires fresh, but it is also possible to use squids that have just died. However, frozen raw fish cannot be used. After the live fish are slaughtered, they will go to the fish scales and fish gills without going to the fins. Try not to destroy the integrity of the fish head when slaughtering. Laparotomy removes the viscera and black peritoneum. Be careful not to break the bitter gallbladder during the visceral process. Rinse the fish body with a small amount of clean water, wash the mucus and blood stains on the surface of the fish body, and wipe dry with a clean cloth. The method of sectioning depends on the size of the fish body. Two-section method is adopted for the individual smaller raw materials and divided into two halves along the vertebrae of the fish body. If the fish body is larger, the “cross†section is adopted, that is, the first split along the spine. In two and a half, divide it into half and divide it into four parts. In the case of cutting, the knife must be accurate, and once successful, avoid uneven size. After cutting the fish, place the fish in a cool, dry place for several hours to remove the water remaining on the surface of the fish.
2. Preparation of marinade The sugar is crushed in the grinder into sugar, pepper, aniseed, pepper, fennel and other spices are also crushed into powder, ginger cut into ginger. The smashed granulated sugar, ginger, and various spices were evenly mixed, and a little cooking wine and monosodium glutamate were added and stirred.
3. Pickled marinated includes two stages of salting and ripening. Under the action of salt, the activity of microbes in fish is suppressed. At the same time, the enzymes in the fish function to decompose the protein in an appropriate amount, resulting in a pleasant aroma. Spread the prepared marinade evenly on the surface of the fish. Wipe the fish surface first and then rub the fish surface. Repeat the rub and rub evenly to ensure that it is thoroughly rubbed. Put the cleaned fish in a marinated tank, before spreading a thin layer of salt in the bottom of the tank and pour a little cooking wine to prevent the “red skin†from deteriorating in the bottom layer of fish. The fish is placed one by one in order, and each layer is placed on the surface of the fish to sprinkle a little cooking wine. After being stacked on the cylinder port, it is sealed and sealed to ensure that no air is allowed to enter the cylinder. The pickling temperature should be kept at about 5°C and the pickling time should be 48 hours.
4. Bake out the marinated fish, drain the water and put it on a fishing rod or fish tail with a string and hung it in an oven and bake it. The baking temperature should be kept uniform. Before putting the fish in the oven, the temperature of the oven should be adjusted to 60°C. After the fish enters, the temperature will drop slightly. Immediately adjust the temperature to 55°C and the baking time to 12 hours. about.
5. Air-dried fermentation The dried fish meat is hung in a cool, ventilated place for air-drying. The protein and fat of the fish meat are further decomposed in the air under the action of salt to produce a pickled aroma. The temperature is about 20°C and the fermentation time is about 1 week.
6. Packaging and Sterilization After the fermentation is completed, the fish meat is put into the compound film bag, and after the package is sterilized, the vacuum packing is preferred. The packaged fish was placed in a retort and sterilized at 121°C for 40 minutes. After the sterilization is completed, the product is cooled to room temperature.
Third, the results of analysis and discussion
1. Effect of salt quality and dosage on product quality Commercially available iodized salt is used in this article, and the product quality is better. The use of coarser salt at lower prices is less effective. The coarse salt contains a small amount of magnesium chloride, calcium sulfate, and copper and iron ions. When coarse salted salt is used, calcium and magnesium ions combine with fish protein, impeding the penetration of salt in the fish meat, slowing down the salting rate, and increasing the probability of fish being susceptible to microbial spoilage and spoilage. The amount of salt used determines the product shelf life and product flavor and other indicators. Insufficient salt consumption During the salting process, the inhibition of microbial activity is insufficient, and it is prone to cause spoilage; excessive usage will affect the taste of the product, and it is also inconsistent with the requirement of low salinization in modern diets. If the fish is not dried before salting, the amount of microbes on the surface of the fish is much higher than that of the dried ones, and the shelf life of the fish will be shortened under the same conditions of salt use. Therefore, after the fish is cut, it should be properly dried to remove water.
2. The impact of raw fish on the product The raw fish should be fresh, the fresh fish cells have been slightly decomposed, the salt penetration is poor, and the salting process is also susceptible to deterioration. Fish is rich in protein and fat. Different fish have different protein and fat ratios, some are fatty fish, and some have relatively low fat content. Fish fillets should not be used for fish with excessive fat content. For example, if the content of lunar fat is excessive, the fish will inevitably come into contact with air during the salting process. The salt cannot inhibit the effects of lipolytic enzymes on phospholipids and glycerides. Oxidation reaction occurs under the effect of oxygen (ie oil burns). Raw fish should not be used too thick variety of body, the body of fish is too thick to marinate for a long time, the choice of carp, herring and other body-type thin fish is more appropriate. If fish with more fat content is used as raw material, the use of salt should be increased accordingly.
3. Occurrence and control of "oil burning" phenomenon "Oil burning" is a common phenomenon in the production process of pickled aquatic products. Its essence is that after the fish fat is exposed to the air, due to the unsaturated fatty acids in the fish fat. High content, easy to oxidize. When the fat is contacted with oxygen and oxidized to produce various small molecules of aldehydes, ketones, oximes, so that the product produces unbearable bitter and astringent taste and odor, while the product color is brown, seriously affecting product quality. Generally "oil burned" occurs in the abdomen of fatty fish. In order to reduce the occurrence of “oil burningâ€, the raw materials are usually selected as fat-free fish, and the cylinder heads are sealed during the salting process to prevent air circulation. In the preparation of marinade, ginger is added as an antioxidant without affecting the taste of the product. If necessary, adding VE to the marinade can also provide satisfactory results. At the same time, the packaging of the product should be vacuum packed as much as possible to reduce the contact with oxygen and extend the shelf life of the product.
4. Influence of baking temperature Baking is an important part of the fish fillet processing process. The baking temperature has a great influence on the product quality. If the baking temperature is too high, the surface of the fish will produce induration and the water inside the fish will not be fully evaporated. The product has a large amount of moisture and is not easy to preserve; if the baking temperature is too low, the baking time is too long, which is obviously not economical. During the baking process, attention should be paid to the appearance of the product and changes in meat quality. Samples should be observed in time and the baking temperature should be adjusted as needed.
5. Ready-to-eat fish fillets: 3000g of squid, 320g of salt, 160g of sugar, 30g of hot pepper, 20g of aniseed material, 20g of pepper, 15g of cinnamon, 50g of cooking wine, 50g of ginger, 15g of MSG, and 12 fennel Grams.
Fourth, product sensory evaluation
1. Product sensory evaluation Organization status: flat appearance, uniform size, no obvious depression, no oil burning phenomenon. Smell and taste: Fish meat is dense, moderately sweet and salty, rich in waxy, soft and hard palatability, slightly refreshing and spicy, no rancidity, no other odor.
3. Microbiological indicators do not contain pathogenic microorganisms, nor do they contain non-pathogenic microorganisms that can reproduce at room temperature. Huo Jiancong Zhang Baoshun Huang Demin Department of Food Science, Southwest Agricultural University
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