Processing technology of instant cod

Abstract

The invention provides an instant cod processing technology, solves the technical problem of serious nutrition loss of cod meat in the existing cod processing process, and can be widely applied to the field of cod processing. The method specifically comprises the following steps: pretreating cod, and retaining the fish meat part; freezing the fish meat until the central temperature reaches-15 DEG C to-20 DEG C; the frozen cod meat is put into vacuum drying equipment, the vacuum degree is 30-200 PA, the temperature is 40-110 DEG C, and the freeze-drying time enables the weight of the cod meat to reach 60%-70% of the weight of the cod meat before freeze-drying, so that the cod meat with the freeze-dried surface layer is obtained; mixing the freeze-dried cod meat with seasonings, and then performing vacuum sealing; and performing high-temperature sterilization on the sealed freeze-dried cod meat at the temperature of 100-140 DEG C for 10-30 minutes, so that the cod meat is cured.

Description

Technical Field

[0001] The invention belongs to the technical field of cod processing, and in particular relates to a ready-to-eat cod processing technology. Background Art

[0002] In the existing ready-to-eat cod products, during the cooking process, whether it is fried, baked or steamed, the nutrients will be lost along with the water. Under normal circumstances, the water loss accounts for about 35-40% of the fish mass, and the high-quality fish protein and minerals will be lost along with the water.

[0003] The patent document with publication number CN106261995A discloses a method for processing ready-to-eat deep-sea cod. The present invention comprises the following steps: A. Select fresh cod, feed it in water containing 1% sodium chloride for 30 minutes, then clean it, remove the head, tail and internal organs, slice it and drain it to form cod fillets, the thickness of the cod fillets is maintained at 3-6cm, and the weight of the cod fillets is maintained at 50-100g; B. Prepare auxiliary materials, mix ginger powder, chili powder, mustard powder, chicken essence, red dates and salt in a ratio of 1:1:0.5:0.5:1 to prepare auxiliary materials, and the above ratios are weight ratios; C. Mix the cod fillets processed by step A and the auxiliary materials prepared by step B in a ratio of 9:1, and then Then put it into a blender for stirring, stir it evenly for 10-15 minutes, and then put it into the refrigerator to soak the auxiliary materials; D. Take out the cod fillet treated in step C, and quickly freeze it in a -30℃ environment for 24-36h; E. Put the cod fillet treated in step D in an oven at 60-70℃ for baking, and control the moisture content of the drying to 20-30%; F. Put the cod fillet treated in step E into an air drying room for air drying; G. After sterilizing the cod fillet treated in step F, put it into an aluminum plastic bag for vacuum packaging to obtain the finished product.

[0004] In the above patent document, there is also a serious problem of nutritional loss of cod meat during the processing. Summary of the invention

[0005] The purpose of the present invention is to solve the shortcomings of the above technology and provide a ready-to-eat cod processing technology.

[0006] To this end, the present invention provides a ready-to-eat cod processing process, comprising the following steps:

[0007] S10: pre-processing the cod and retaining the fish meat;

[0008] S20: Freeze the fish meat so that the center temperature reaches -15°C to -20°C;

[0009] S30: putting the frozen fish meat into a vacuum drying device, with a vacuum degree of 30-200 PA and a temperature of 40-110° C., and freeze-drying time such that the weight of the fish meat reaches 60%-70% of the weight before freeze-drying, to obtain surface freeze-dried cod meat.

[0010] Furthermore, the frozen fish meat is placed in a vacuum drying device with a vacuum degree of 50PA and a temperature of 60°C. The freeze-drying time is such that the weight of the fish meat reaches 70% of that before freeze-drying, thereby obtaining freeze-dried cod meat.

[0011] Furthermore, the frozen fish meat is placed in a vacuum drying device with a vacuum degree of 80PA and a temperature of 80°C. The freeze-drying time is such that the weight of the fish meat reaches 65% of that before freeze-drying, thereby obtaining freeze-dried cod meat.

[0012] Furthermore, the frozen fish meat is placed in a vacuum drying device with a vacuum degree of 200 PA and a temperature of 110° C. The freeze-drying time is such that the weight of the fish meat reaches 60% of that before freeze-drying, thereby obtaining freeze-dried cod meat.

[0013] Further, the method further includes S40: mixing the freeze-dried cod meat with seasonings and then vacuum-sealing;

[0014] S50: The sealed freeze-dried cod meat is sterilized at a high temperature of 100 to 140° C. for 10 to 30 minutes to ripen the cod meat.

[0015] Furthermore, the sealed freeze-dried cod meat was sterilized at high temperature at 121° C. for 10 minutes to ripen the cod meat.

[0016] The present invention provides a ready-to-eat cod processing technology, which has the following beneficial effects:

[0017] The invention performs vacuum freeze drying on the surface of cod meat before the cooking process, and freeze dries the surface of cod meat through appropriate process conditions. During the cooking process, the water lost from the center of the fish meat can be absorbed by the outer freeze-dried fish meat, so as to achieve the effect of no loss of nutrition. DETAILED DESCRIPTION

[0018] The present invention is further described below in conjunction with specific examples to help understand the content of the present invention. The methods used in the present invention are all conventional methods unless otherwise specified; the raw materials and devices used are all conventional commercially available products unless otherwise specified.

[0019] Embodiment 1:

[0020] The cod is skinned, de-boned, and cut into pieces to obtain cod pieces;

[0021] Freeze the cod fillet so that the core temperature of the cod fillet reaches -18°C;

[0022] The frozen cod pieces were placed in a vacuum drying device with a vacuum degree of 50 PA and a temperature of 60° C. The freeze-drying time was such that the weight of the fish meat reached 70% of that before freeze-drying, thereby obtaining the surface freeze-dried cod meat;

[0023] The freeze-dried cod meat was fully mixed with seasonings, placed in a vacuum bag, and sterilized at 121°C in a high-temperature sterilizer for 10 minutes to ripen the fish meat and enable it to be eaten immediately after opening the bag. The following is a comparison table of nutritional components between Example 1 and the prior art:

[0024] Table 1 Comparison of nutritional ingredients (content per 100 grams)

[0025] Nutritional Information Steaming and sterilization Baking, aging and sterilization This process Protein (g) 26.4 25 27.8 Potassium (mg) 212 210 251 Calcium (mg) 19 18 23

[0026] As can be seen from the table above, after being cooked, the protein in the cod meat will be destroyed due to the high temperature environment, and the protein content will change slightly. However, the trace elements in the cod meat treated by this process will be well preserved, for example, the potassium and calcium contents are increased by about 20%.

[0027] Embodiment 2:

[0028] The cod is skinned, de-boned, and cut into pieces to obtain cod pieces;

[0029] Freeze the cod fillet so that the core temperature of the cod fillet reaches -18°C;

[0030] The frozen cod pieces were placed in a vacuum drying device with a vacuum degree of 80 PA and a temperature of 80° C. The freeze-drying time was such that the weight of the fish meat reached 65% of that before freeze-drying, thereby obtaining the surface freeze-dried cod meat;

[0031] The freeze-dried cod meat is fully mixed with seasonings, placed in a vacuum bag, and sterilized in a high-temperature sterilizer at 120°C for 15 minutes to mature the fish meat so that it can be eaten right out of the bag.

[0032] Embodiment 3:

[0033] The cod is skinned, de-boned, and cut into pieces to obtain cod pieces;

[0034] Freeze the cod fillet so that the core temperature of the cod fillet reaches -18°C;

[0035] The frozen cod pieces were placed in a vacuum drying device with a vacuum degree of 200 PA and a temperature of 110° C. The freeze-drying time was such that the weight of the fish meat reached 60% of that before freeze-drying, thereby obtaining freeze-dried cod meat;

[0036] The freeze-dried cod meat is fully mixed with seasonings, placed in a vacuum bag, and sterilized in a high-temperature sterilizer at 100°C for 30 minutes to mature the fish meat so that it can be eaten right out of the bag.

[0037] In this process, the cod is first frozen so that the cod meat is shaped due to its own moisture being cooled, which can prevent the cod meat from slowing down and evaporating too quickly during the vacuum drying process, thereby damaging the shape and appearance of the cod meat itself and maintaining the integrity of the cod meat appearance. Then, the cod meat is vacuum dried under specific process conditions to reduce the moisture content of the cod meat from the outside to the inside. After a period of freeze drying, a freeze-dried layer of a certain thickness will be formed on the surface of the cod meat. Finally, vacuum sealing and high-temperature sterilization are performed. During the high-temperature sterilization process to achieve commercial sterility, the cod meat is matured at the same time.

[0038] During the cooking process of the cod meat, the moisture in the center of the cod meat will be reabsorbed by the freeze-dried layer on the surface when it seeps out. The freeze-dried layer on the surface of the cod meat will be moistened and softened again, allowing the seasoning to be absorbed more fully, ultimately making the cod meat softer and more flavorful.

[0039] The present invention strictly controls the freeze-drying process conditions and the ripening process conditions, so that the freeze-dried layer formed in the freeze-drying process can be rehydrated during the ripening process of the cod meat without causing additional water loss, thereby ensuring that the nutrients in the cod meat itself will not be lost.

[0040] However, what is described above is only a specific embodiment of the present invention and should not be used to limit the scope of implementation of the present invention. Therefore, the replacement of equivalent components, or equivalent changes and modifications made according to the scope of protection of the present invention should still fall within the scope covered by the claims of the present invention.

Claims

1. A processing technology for instant cod, characterized in that: The following steps are involved: S10: pre-processing the cod and retaining the fish meat; S20: Freeze the fish meat so that the center temperature reaches -15°C to -20°C; S30: placing the frozen fish meat into a vacuum drying device, with a vacuum degree of 30-200 PA and a temperature of 40-110° C., and freeze-drying for a time sufficient to make the weight of the fish meat reach 60%-70% of that before freeze-drying, to obtain freeze-dried cod meat.

2. The instant cod processing process according to claim 1, characterized in that: The frozen fish meat was placed in a vacuum drying device with a vacuum degree of 50PA and a temperature of 60°C. The freeze-drying time was such that the weight of the fish meat reached 70% of that before freeze-drying, thereby obtaining freeze-dried cod meat.

3. The instant cod processing process according to claim 1, characterized in that: The frozen fish meat is placed in a vacuum drying device with a vacuum degree of 80PA and a temperature of 80°C. The freeze-drying time is such that the weight of the fish meat reaches 65% of that before freeze-drying, thereby obtaining freeze-dried cod meat.

4. The instant cod processing process according to claim 1, characterized in that: The frozen fish meat is placed in a vacuum drying device with a vacuum degree of 200PA and a temperature of 110°C. The freeze-drying time is such that the weight of the fish meat reaches 60% of the weight before freeze-drying, thereby obtaining freeze-dried cod meat.

5. The instant cod processing process according to any one of claims 1 to 4, characterized in that: Also included is S40: freeze-dried cod meat mixed with seasonings and then vacuum-sealed; S50: The sealed freeze-dried cod meat is sterilized at a high temperature of 100 to 140° C. for 10 to 30 minutes to ripen the cod meat.

6. The instant cod processing process according to claim 5, characterized in that: The sealed freeze-dried cod meat was sterilized at high temperature at 121° C. for 10 minutes to ripen the cod meat.