Processing technology of katsuwonus pelamis essences

A wood fish essence and process technology, applied in the direction of food science, etc., can solve the problems of inability to realize assembly line production, short storage time, uneven wood fish essence, etc., and achieve the effects of good moisture control, long storage time, and good food safety

Inactive Publication Date: 2016-10-26
陈汝明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current wooden fish fine processing process is complicated, the processed wooden fish essence is not uniform, the taste is not good, the storage time is not long, and the assembly line production cannot be realized

Method used

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  • Processing technology of katsuwonus pelamis essences

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of processing flow technique of wood fish extract, described processing flow technique comprises the steps:

[0019] (1) For the treatment of wood fish powder, the raw fish is subjected to CCP1 for batching. After the batching is completed, water is added for stirring, and the stirring is evenly placed in a granulator for granulation treatment. The wood fish pellets are dried with hot air at a drying temperature of 55°C. The drying time is 6h for standby;

[0020] (2) the inner packaging of the wood fish pellets will be screened according to the wood fish pellets obtained in step (1), and those with the same diameter will be screened out and weighed and packed in a weighing device;

[0021] (3) For the detection of wooden fish pellets, metal detection will be carried out on the packaged wooden fish pellets according to step (2), and at the same time, the internal package acceptance CCP2 will be carried out, and external inspection will be carried out after comple...

Embodiment 2

[0029] A kind of processing flow technique of wood fish extract, described processing flow technique comprises the steps:

[0030] (1) For the treatment of wood fish powder, the raw fish is subjected to CCP1 for batching. After the batching is completed, water is added for stirring, and the stirring is evenly placed in a granulator for granulation treatment. The wood fish pellets are dried with hot air at a drying temperature of 70°C. Drying time 15h for standby;

[0031] (2) the inner packaging of the wood fish pellets will be screened according to the wood fish pellets obtained in step (1), and those with the same diameter will be screened out and weighed and packed in a weighing device;

[0032] (3) For the detection of wooden fish pellets, metal detection will be carried out on the packaged wooden fish pellets according to step (2), and at the same time, the internal package acceptance CCP2 will be carried out, and external inspection will be carried out after completion; ...

Embodiment 3

[0040] A kind of processing flow technique of wood fish extract, described processing flow technique comprises the steps:

[0041] (1) For the treatment of wood fish meal, the raw fish is subjected to CCP1 for batching, after the batching is completed, add water to stir, stir evenly and put it in a granulator for granulation treatment, and dry the wood fish pellets with hot air at a drying temperature of 60°C. Drying time 10h for standby;

[0042] (2) the inner packaging of the wood fish pellets will be screened according to the wood fish pellets obtained in step (1), and those with the same diameter will be screened out and weighed and packed in a weighing device;

[0043] (3) For the detection of wooden fish pellets, metal detection will be carried out on the packaged wooden fish pellets according to step (2), and at the same time, the internal package acceptance CCP2 will be carried out, and external inspection will be carried out after completion;

[0044] (4) Outer packa...

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Abstract

The present invention discloses a processing technology of katsuwonus pelamis essences. The processing technology comprises the following steps: raw material katsuwonus pelamis is subjected to CCP1 (Critical Control Point 1) acceptance, then the raw materials are subjected to material blending, after the material blending is finished, water is added, stirring is conducted, after the katsuwonus pelamis is stirred evenly, the stirred katsuwonus pelamis is put into a granulator to be granulated, and the katsuwonus pelamis granules are subjected to hot air drying at a drying temperature of 55 DEG C-70 DEG C and for a drying time of 6-15 hours for standby applications; the obtained katsuwonus pelamis granules are subjected to screening to screen out the katsuwonus pelamis granules with the same diameter sizes, the screened katsuwonus pelamis granules are put into a weighing machine for weighing and packaging; the packaged katsuwonus pelamis granules are subjected to metal detection, at the same time, the treated katsuwonus pelamis granules are subjected to internal packaging inspection and acceptance CCP2, and after the completion, the katsuwonus pelamis granules are subjected to outer packaging; and the katsuwonus pelamis granules inspected to be qualified are subjected to outer packaging, after the packaging is finished, the packaged katsuwonus pelamis granules are put into a storage, the stored katsuwonus pelamis granules leave a factory and are loaded and transported, and then the katsuwonus pelamis powder is accepted to conduct outer packaging inspection and acceptance. Beneficial effects are as follows: the prepared katsuwonus pelamis essences by the processing technology of the katsuwonus pelamis essences are fresh and mellow in tastes, mellow and lasting in tastes, low in contents of biogenic amines, and good in food safety.

Description

technical field [0001] The invention relates to a processing process, in particular to a processing process of Muyu essence, and belongs to the technical field of food processing technology application. Background technique [0002] With the improvement of people's quality of life, people's requirements for food are getting higher and higher. Wooden fish essence, also known as bonito essence and bonito essence, is made of bonito powder, bonito hot water extract, enzymatically hydrolyzed bonito protein powder and more A kind of granule seasoning with taste amino acid, taste nucleotide, ASP seasoning factor, etc. as the main ingredients. Muyujing is a nutritional umami seasoning, which is light brown and granule, with unique fish flavor and fragrance. Widely used in Japanese and Korean cuisine and baked goods, etc. Moreover, wood fish essence has the effects of brightening hair, strengthening the brain, benefiting the liver, strengthening the spleen, nourishing the skin and s...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): A23L27/26A23L27/21A23L27/23
Inventor林志芳
Owner陈汝明