阅读说明：本技术 一种熟制水产工艺 (Process for cooking aquatic products ) 是由 陈宏柱 张顺君 章燕海 于 2020-07-07 设计创作，主要内容包括：本发明涉及一种熟制水产工艺,涉及食品工业的技术领域,包括如下步骤：S1、原料验收；S2、解冻挑拣清理；S3、配料；S4、腌制；S5、蒸制或煮制；S6、调味热处理；S7、冷却；S8、内包装；S9、金属检测；S10、灭菌；S11、外包装；S12、保存；步骤S10中采用超高压灭菌法灭菌,灭菌压力为300MPA-600MPA。本发明在保证良好杀菌效果的情况下还能保证水产品质感完好。(The invention relates to a cooked aquatic product process, which relates to the technical field of food industry and comprises the following steps: s1, checking and accepting raw materials; s2, unfreezing, picking and cleaning; s3, blending; s4, pickling; s5, steaming or boiling; s6, seasoning and heat treating; s7, cooling; s8, inner packaging; s9, detecting metals; s10, sterilizing; s11, outer packaging; s12, storing; in step S10, the sterilization is carried out by adopting an ultra-high pressure sterilization method, and the sterilization pressure is 300MPA-600 MPA. The invention can ensure the good texture of the aquatic products under the condition of ensuring good sterilization effect.)

1. A cooked aquatic product process is characterized in that: the method comprises the following steps: s1, checking and accepting raw materials; s2, unfreezing, picking and cleaning; s3, blending; s4, pickling; s5, steaming or boiling; s6, seasoning and heat treating; s7, cooling; s8, inner packaging; s9, detecting metals; s10, sterilizing; s11, outer packaging; s12, storing; in step S10, the sterilization is carried out by adopting an ultra-high pressure sterilization method, and the sterilization pressure is 300MPA-600 MPA.

2. A cooked aquatic product process according to claim 1, wherein: in step S10, the sterilization pressure for shallow water fish food is 300MPA-400MPA, and the sterilization pressure for deep water fish is 400MPA-600 MPA.

3. A cooked aquatic product process according to claim 1, wherein: in the step S10, the cooked food is further sterilized by adopting constant high temperature of 90-110 ℃ after being sterilized by ultrahigh pressure, and the semi-cooked food is only sterilized by ultrahigh pressure; in the step S11, normal-temperature outer packaging is adopted for the secondary sterilization product, and environment outer packaging is adopted for the primary sterilization product at the temperature of 0-10 ℃; in the step S12, the secondary sterilization product is stored at normal temperature, and the primary sterilization product is stored at low temperature of 0-5 ℃.

4. A cooked aquatic product process according to claim 2, wherein: in the step S8, the food is packaged by a soft packaging material, and then the inner package of the food is vacuumized.

5. A cooked aquatic product process according to claim 4, wherein: in the step S8, for fish food, a special plastic bag (1) made of a flexible packaging material is used for inner packaging, the surface of the special plastic bag (1) is recessed into the special plastic bag (1) to form a recessed protrusion (2), the recessed protrusion (2) and the special plastic bag (1) are integrally formed, and the thickness of the recessed protrusion (2) is consistent with that of the special plastic bag (1); the inward bulges (2) penetrate into the fish food belly in the special plastic bag (1) and are attached to the inner surface of the fish food belly.

6. A cooked aquatic product process according to claim 5, wherein: the inner sunken bulge (2) is internally fixed with an edge the inner sunken bulge (2) is close to the outer surface of the special plastic bag (1) and extends to form a stupefied strip (3), and two ends of the stupefied strip (3) extend out of the inner sunken bulge (2) and are fixed on the outer surface of the special plastic bag (1).

7. A cooked aquatic product process according to claim 6, wherein: in step S3, the fish food is pierced below the skin of the fish food along the surface of the fish food with a steel needle to form a piercing hole below the skin of the fish food, and the length of the piercing hole is parallel to the length of the bone of the fish food.

Technical Field

The invention relates to the technical field of food industry, in particular to a cooked aquatic product process.

Background

Currently, the existing cooked food production process generally comprises: warehousing, weighing, cooking, inner packaging, sterilizing and outer packaging. For example, chinese patent publication No. CN106418286A discloses a processing technology of mackerel food, which comprises the following steps: checking and accepting raw materials, taking out of a warehouse, unfreezing, removing heads, marking, removing dirts, slicing, finishing, inspecting, removing front fins and abdominal spines, inspecting, cleaning, controlling water, cutting spines, touching spines for rechecking, peeling by a machine, inspecting after peeling, pickling, controlling liquid, arranging a tray, cooking, controlling liquid, manufacturing, metering, bagging, reweighing, vacuumizing, sterilizing at high temperature, cooling, putting in a machine for freezing, inspecting products, detecting metals, boxing, sealing boxes, packaging, inspecting boxes, and warehousing and refrigerating. The common mackerel strips are soaked by the simple soaking liquid, so that the original larger fishy smell of common mackerel is eliminated, the components of the soaking liquid are simple and safe, and the harm of various preservatives to human bodies is avoided; removing thorns of mackerel, and inspecting for several times.

The above prior art solutions have the following drawbacks: the process does not sterilize the inner package of the product, so that bacteria and viruses are easy to contact the user when the user unpacks the bag for eating, the food safety of the product is not ensured, and the taste is not good due to the fact that the meat is not tight.

Disclosure of Invention

Aiming at the defects in the prior art, the invention aims to provide a cooked aquatic product process which ensures the texture of aquatic products when having a good sterilization effect.

The above object of the present invention is achieved by the following technical solutions:

a process for cooking aquatic products comprises the following steps: s1, checking and accepting raw materials; s2, unfreezing, picking and cleaning; s3, blending; s4, pickling; s5, steaming or boiling; s6, seasoning and heat treating; s7, cooling; s8, inner packaging; s9, detecting metals; s10, sterilizing; s11, outer packaging; s12, storing; in step S10, the sterilization is carried out by adopting an ultra-high pressure sterilization method, and the sterilization pressure is 300MPA-600 MPA.

By adopting the technical scheme, the aquatic food is internally packaged after being steamed or cooked, and then is sterilized by adopting an ultra-high pressure sterilization method, all bacteria except spore bacteria on the surface of the inner package are killed under the action of high pressure, so that the condition that bacteria and viruses are easy to contact with a user when the user unpacks and eats is prevented, and the food safety of the product is ensured; in addition, when super high pressure sterilization, the food in the inner packing receives external high pressure effect and makes the meat of food inseparabler, and the taste is better, and food can make outer wrapping bag load more inner packing food under the same volume, reduces outer packaging material's use, and is energy-concerving and environment-protective.

The present invention in a preferred example may be further configured to: in step S10, the sterilization pressure for shallow water fish food is 300MPA-400MPA, and the sterilization pressure for deep water fish is 400MPA-600 MPA.

By adopting the technical scheme, the shallow water fish food and the deep water fish food have different meat quality, and the living environment of the deep water fish has higher water pressure, so that the meat quality of the deep water fish food is tighter and denser than that of the shallow water fish food, and the deep water fish food can bear sterilization pressure which is higher than that of the shallow water fish food, so that the deep water fish food adopts the sterilization pressure of 400-600 MPA, and the sterilization effect is better; the shallow water fish food adopts the sterilization pressure of 300MPA-400MPA, so that the shallow water fish food meets the sterilization standard on basic inner packages, and simultaneously, the shallow water fish food is helpful to prevent the meat of the shallow water fish from being cracked and eroded due to overlarge pressure.

The present invention in a preferred example may be further configured to: in the step S10, the cooked food is further sterilized by adopting constant high temperature of 90-110 ℃ after being sterilized by ultrahigh pressure, and the semi-cooked food is only sterilized by ultrahigh pressure; in the step S11, normal-temperature outer packaging is adopted for the secondary sterilization product, and environment outer packaging is adopted for the primary sterilization product at the temperature of 0-10 ℃; in the step S12, the secondary sterilization product is stored at normal temperature, and the primary sterilization product is stored at low temperature of 0-5 ℃.

By adopting the technical scheme, the cooked food is further sterilized at the constant high temperature of 90-110 ℃ after being sterilized at the ultrahigh pressure, so that the sterilizing effect of the cooked food on the surface of the inner packaging bag and in the inner packaging bag is improved, and the semi-cooked food is sterilized only at the ultrahigh pressure to prevent the semi-cooked food from being well cooked; the cooked food can be preserved at normal temperature after being sterilized at constant high temperature, while the semi-cooked food needs to be preserved at low temperature of 0-5 ℃ to prevent the breeding of bacteria.

The present invention in a preferred example may be further configured to: in the step S8, the food is packaged by a soft packaging material, and then the inner package of the food is vacuumized.

Through adopting above-mentioned technical scheme, in step S8, with the inner packing evacuation for the inner packing is laminated with the surface of food, thereby makes the pressure to the food surface more even when the super high pressure sterilization in step S10, thereby can effectively kill the bacterium on inner packing surface, also is favorable to making the meat compactness of food more even.

The present invention in a preferred example may be further configured to: in the step S8, for the fish food, a special plastic bag made of a soft packing material is used for inner packing, the surface of the special plastic bag is sunken into the special plastic bag to form a sunken bulge, the sunken bulge and the special plastic bag are integrally formed, and the thickness of the sunken bulge is consistent with that of the special plastic bag; the inward bulges penetrate into the fish food belly in the special plastic bag and are attached to the inner surface of the fish food belly.

Through adopting above-mentioned technical scheme, when adopting the super high pressure sterilization, the inside and outside both sides of fish food fish maw all receive the superhigh pressure for the inside and outside atress of fish food is more even, prevents that the fish bone fracture in the fish food meat from leading to fish food to warp, also is favorable to further compacting the meat of fish food, promotes the taste, also makes the seasoning distribute on food more even with the infiltration, has further promoted the taste.

The present invention in a preferred example may be further configured to: the inner sunken bulge is internally fixed with a corrugated strip extending along the surface of the inner sunken bulge close to the outer surface of the special plastic bag, and two ends of the corrugated strip extend out of the inner sunken bulge and are fixed with the outer surface of the special plastic bag.

Through adopting above-mentioned technical scheme, the setting of stupefied fillet, make the sunken arch on the special plastic bag keep being located the state in the special plastic bag, thereby prevent that the sunken arch on the special plastic bag behind the inner packing from breaking away from in the fish food tripe, thereby influence the effect of super high pressure sterilization, in addition, stupefied fillet has the supporting role to the sunken arch, prevent that the high pressure of special plastic bag both sides directly oppresses special plastic bag and makes the direct laminating of sunken protruding inner wall when carrying out super high pressure sterilization, thereby prevent that the sunken arch from becoming invalid.

The present invention in a preferred example may be further configured to: in step S3, the fish food is pierced below the skin of the fish food along the surface of the fish food with a steel needle to form a piercing hole below the skin of the fish food, and the length of the piercing hole is parallel to the length of the bone of the fish food.

Through adopting above-mentioned technical scheme, in step S3, puncture at fish food epidermis downside and form the puncture, make food in the condiment when pickling passes through the puncture and gets into the meat, it is tasty more easily, in addition, when step S10' S super high pressure sterilization, fish food receives the high pressure effect and oppresses fish food meat quality, thereby make in the puncture remaining condiment further permeates the meat, make the meat more tasty when promoting the meat taste, in addition, the length of puncture is parallel with fishbone length, be favorable to reducing the structure that the puncture influences fish food, prevent that fish food from deforming and crushing when super high pressure sterilization.

In summary, the invention includes at least one of the following beneficial technical effects:

the aquatic food is packaged after being steamed or cooked, and then is sterilized by adopting an ultrahigh pressure sterilization method, all bacteria except spore bacteria on the surface of the inner package are killed under the action of high pressure, so that the condition that bacteria and viruses are easy to contact with a user when the user unpacks and eats is prevented, the food safety of the product is ensured, and the food in the inner package is subjected to the action of external high pressure during ultrahigh pressure sterilization, so that the meat quality of the food is tighter, and the taste is better;

when the ultrahigh pressure sterilization is adopted, the inner side and the outer side of the fish belly of the fish food are subjected to the ultrahigh pressure effect, so that the inner side and the outer side of the fish food are uniformly pressed, the fish food is prevented from being deformed due to the breakage of fish bones in meat of the fish food, the meat of the fish food is further compacted, the taste is improved, seasonings are uniformly distributed and permeated on the food, and the taste is further improved;

the setting of stupefied strip for the sunken arch on the special plastic bag keeps being located the state in the special plastic bag, thereby prevent that sunken arch on the special plastic bag behind the inner packing breaks away from the fish food tripe in, thereby influence super high pressure sterilization's effect, in addition, stupefied strip has the supporting role to sunken arch, prevent that the high pressure of special plastic bag both sides directly oppresses special plastic bag and makes the direct laminating of sunken protruding inner wall when carrying out super high pressure sterilization, thereby prevent that sunken arch from becoming invalid.

Drawings

Fig. 1 is a schematic structural diagram of the embodiment.

Fig. 2 is a schematic cross-sectional view of a fish food product in an inner package.

Reference numerals: 1. a special plastic bag; 2. an inward bulge; 3. corrugated strips.

Detailed Description

The present invention will be described in further detail with reference to the accompanying drawings.

Referring to fig. 1, the process for cooking aquatic products disclosed by the invention comprises the following steps:

and S1, checking and accepting the raw materials.

S2, unfreezing, picking and cleaning, cutting the fish maw into a mouth and cleaning viscera sundries in the fish maw for fish food.

And S3, preparing materials. In this step, a steel needle is used to pierce the fish food below the skin of the fish food along the surface of the fish food, thereby forming a puncture hole below the skin of the fish food, the length of the puncture hole being parallel to the length of the fishbone of the fish food. The puncture holes are arranged at a plurality of positions in the fish food, and the plurality of puncture holes are arranged along the length direction of the fish body.

S4, pickling, wherein for the fish food, pickling seasonings enter the meat of the fish food through the puncture holes, so that the pickling of the fish food is more tasty.

S5, steaming or boiling.

S6, seasoning and heat treating.

And S7, cooling.

And S8, packaging the inner package by adopting a soft material, and vacuumizing. For fish food, a soft packing material such as a special plastic bag 1 is used for inner packing, and as shown in fig. 2, the special plastic bag 1 has a packing bag structure made of high-temperature resistant plastic, and when the fish food is packed, the length direction of the special plastic bag 1 is consistent with the length direction of the fish food. The surface of the special plastic bag 1 is super-concave to form a concave protrusion 2, the concave protrusion 2 and the special plastic bag 1 are integrally formed, and the thickness of the concave protrusion 2 is consistent with that of the special plastic bag 1. The inward bulge 2 penetrates into the fish food belly in the special plastic bag 1 and is attached to the inner surface of the fish food belly, the length direction of the inward bulge 2 is consistent with that of the fish food, and the inward bulge 2 is internally provided with the fillet strip 3. The cross-section of stupefied strip 3 is the bar, stupefied strip 3 along the protruding 2 side surface that keeps away from fish food tripe inner wall of caving in extend and with 2 fixed surface of caving in, 3 both ends of stupefied strip extend out sunken arch 2 and with the external fixed surface of special plastic bag 1, in addition, the surface of stupefied strip 3 is perpendicular with fish food fish body length. The plurality of corrugated strips 3 are arranged, and the plurality of corrugated strips 3 are uniformly arranged along the length direction of the inward bulges 2.

And S9, detecting the metal.

And S10, sterilizing. In step S10, an ultra-high pressure sterilization method is adopted for sterilization, the sterilization pressure is 300MPA-600MPA, the sterilization pressure for shallow water fish food is 300MPA-400MPA, and the sterilization pressure for deep water fish is 400MPA-600 MPA. The cooked food is further sterilized by adopting constant high temperature of 90-110 ℃ after being sterilized by ultrahigh pressure, and the semi-cooked food is only sterilized by ultrahigh pressure.

And S11, outer packaging. The product subjected to secondary sterilization is externally packaged at normal temperature, and the product subjected to primary sterilization is externally packaged at 0-10 ℃.

And S12, storing. The product after secondary sterilization is preserved at normal temperature, and the product after primary sterilization is preserved at low temperature of 0-5 ℃.

The implementation principle of the embodiment is as follows: the aquatic food is packaged after being steamed or cooked, and then is sterilized by adopting an ultrahigh pressure sterilization method, so that bacteria on the surface of the inner package are killed under the action of high pressure, the condition that bacteria and viruses are easy to contact with a user when the user unpacks the aquatic food for eating is prevented, and the food safety of the product is ensured; in addition, when super high pressure sterilization, the food in the inner packing receives external high pressure effect and makes the meat of food inseparabler, and the taste is better, and food can make outer wrapping bag load more inner packing food under the same volume, reduces outer packaging material's use, and is energy-concerving and environment-protective.

The embodiments of the present invention are preferred embodiments of the present invention, and the scope of the present invention is not limited by these embodiments, so: all equivalent changes made according to the structure, shape and principle of the invention are covered by the protection scope of the invention.