Processing technology for globefish food

Abstract

The invention provides a processing technology for globefish food, and relates to the technical field of food processing, and the processing technology comprises the following steps: S1, living body selection: selecting a living globefish of a predetermined variety in a predetermined breeding environment, and checking the selected globefish; s2, slaughtering; s3, detoxication treatment: removing liver, ovary, skin and toxin-containing parts of the globefish by using a three-step detoxication method; s4, cutting treatment, wherein the globefish subjected to detoxification treatment is cut into blocks and peeled; s5, performing detoxification again; s6, processing operation: putting the pufferfish blocks into processing equipment according to needs to prepare the required pufferfish food; and S7, packaging and storing. According to the invention, the residual quantity of tetrodotoxin is controlled below the safety standard through a dual detoxication process of S3 detoxication treatment and S5 secondary detoxication, so that the health of consumers is guaranteed; according to the invention, the taste of the globefish food is improved through the operations of slaughtering in S2 and processing in S6; and large-scale production is easy, the production efficiency is improved, and the cost is reduced.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a processing technology for pufferfish food. Background Art

[0002] Pufferfish is a fish that lives in the ocean, known for its unique appearance and potential poison. Pufferfish have smooth skin with small spines on it; pufferfish meat is delicious, but its liver, ovaries, skin and blood contain a strong neurotoxin called tetrodotoxin, which is fatal to humans. However, pufferfish muscle is usually non-toxic when fresh, and artificially cultivated pufferfish can be eaten after strict detoxification.

[0003] Traditional puffer fish processing mainly relies on experience and manual operation, lacking scientific standards and specifications. These traditional methods often cannot ensure the complete removal of toxins, and there are great food safety risks. In addition, due to the limitations of processing technology, puffer fish is prone to problems such as meat aging, poor taste, and loss of nutrients during processing, which seriously affects the taste and nutritional value of puffer fish food. Furthermore, the existing processing technology is complex to operate and has high processing costs, and cannot be promoted on a large scale, limiting the rapid development of the puffer fish industry. Summary of the invention

[0004] The purpose of the present invention is to provide a processing technology for pufferfish food to solve the technical problems existing in the prior art.

[0005] In order to achieve the above-mentioned object of the invention, the technical solution adopted by the present invention is:

[0006] A processing technology for pufferfish food, comprising the following steps: S1: live selection, selecting live pufferfish of a predetermined species and under a predetermined breeding environment, and inspecting the selected pufferfish; S2: slaughtering, using slaughtering tools to accurately cut off the blood vessels and nerves of the pufferfish, and releasing the blood in the pufferfish, and after a period of time, inspecting whether the blood of the pufferfish has been drained; S3: detoxification, using a three-step detoxification method to remove the liver, ovary, skin and parts containing toxins of the pufferfish, and using running clean water to wash the blood and dirt generated during the detoxification process for multiple times, and inspecting and removing parasites attached to the inner side of the pectoral fin; S4: cutting, The processed pufferfish is cut into pieces and peeled, rinsed with running water for 10-30 minutes, and the mucus on the surface of the pufferfish skin is repeatedly rubbed; after 20-50 minutes, the pufferfish is washed again; S5: detoxification again, further removing toxins by pickling, and removing excess salt by rinsing, and then soaking the rinsed pufferfish pieces in ice water for 2-5 minutes; S6: processing operation, according to needs, the pufferfish pieces are placed inside the processing equipment to make the required pufferfish food; S7: packaging and storage, the processed pufferfish food is placed in a vacuum packaging bag, vacuumed and sealed with a vacuum packaging machine, and then the packaged pufferfish food is stored in a cold storage.

[0007] Furthermore, the three-step detoxification method in S3 is as follows: S3.1, soaking the pufferfish in a preset chemical reagent for 40-75 minutes to preliminarily decompose the toxins inside the pufferfish; S3.2, treating the pufferfish soaked in the chemical reagent by a physical method to destroy the molecular structure of the toxin; S3.3, evenly applying an appropriate amount of biological enzyme preparation on the surface of the pufferfish treated by the physical method, and leaving it to stand for 1-2.5 hours in an environment of 20-40°C.

[0008] Furthermore, the physical method includes: low temperature treatment and ultrasonic vibration treatment; low temperature treatment, placing the pufferfish in an environment of -25--50°C, freezing for 3-4 hours, and then thawing at room temperature; ultrasonic vibration treatment, placing the thawed pufferfish in an ultrasonic cleaner for vibration treatment.

[0009] Furthermore, in said S4: S4.1: peeling, cutting the skin on the back of the pufferfish from head to tail, lightly peeling the skin on the head with hands, and then pressing the fish head to tear off the skin; S4.2, cutting into pieces, placing the thickly skinned pufferfish on a chopping board, using a knife to remove the belly meat and internal organs from the spine of the pufferfish's head to the anus, and then chopping off the spine, and cutting the clean meat on both sides and the tail fin into pieces.

[0010] Furthermore, in S4, the pufferfish skin is rinsed with running water for 20 minutes, and the mucus on the surface of the pufferfish skin is repeatedly scrubbed; after 45 minutes, the pufferfish is cleaned again.

[0011] Furthermore, during the pickling in S5, the coarse salt is evenly spread on the surface of the puffer fish meat, and the spread puffer fish meat is put into a pickling container with a temperature of 0-5° C. and a relative humidity of 50%-70% for pickling for 4-9 hours.

[0012] Compared with the prior art, the present invention has the following beneficial effects:

[0013] (i) The present invention controls the residual amount of tetrodotoxin below the safety standard through the double detoxification process of S3 detoxification and S5 re-detoxification, thereby protecting the health of consumers;

[0014] (ii) The present invention retains the fresh and tender taste and rich nutritional components of pufferfish to the greatest extent through S2 slaughtering and S6 processing operations, thereby improving the taste of pufferfish food;

[0015] (3) The processing technology of the present invention is simple and easy to implement, and is easy to mass produce, thereby improving production efficiency and reducing costs. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 is a flow chart of the present invention; DETAILED DESCRIPTION

[0017] In order to make the content of the present invention more clearly understood, the technical solutions in the embodiments of the present invention will be described clearly and completely below in conjunction with the drawings in the embodiments of the present invention. The same parts are represented by the same figure marks. It should be noted that the words "front", "rear", "left", "right", "up" and "down" used in the following description refer to the directions in the drawings, and the words "inside" and "outside" refer to the directions toward or away from the geometric center of a specific component, respectively.

[0018] Embodiment 1:

[0019] like Figure 1 As shown, this embodiment provides a processing technology for pufferfish food, comprising the following steps:

[0020] S1: Live selection: select live pufferfish of the predetermined species and in the predetermined breeding environment, and inspect the selected pufferfish to exclude diseased, injured or abnormal individuals, ensure that the source of the pufferfish is traceable and of good quality, and record the selection process in detail; when selecting, it is forbidden to select dead pufferfish, because after the pufferfish dies, its toxins will spread to the inside of the pufferfish muscle, and poisoning will occur after eating;

[0021] S2: Slaughtering: Use sharp slaughtering tools to accurately cut off the blood vessels and nerves of the pufferfish, and release the blood in the pufferfish's body. Control the bleeding time to 5-10 minutes, check whether the blood of the pufferfish is drained, and remove the blood from the meat, thereby affecting the taste and food health;

[0022] S3: Detoxification, using a three-step detoxification method to remove toxins from the liver, ovaries, skin, blood, eyes, stomach, intestines and parts containing toxins. The ovaries and liver contain extremely high concentrations of toxins and must be completely removed. When using, professional protective gear must be worn; and the blood and dirt generated during the detoxification process are washed several times with running water, and parasites attached to the inside of the pectoral fins are checked and removed;

[0023] S4: cutting treatment, cutting and peeling the pufferfish after the detoxification treatment, washing with running water for 10-30 minutes, and repeatedly scrubbing the mucus on the surface of the pufferfish skin; washing the pufferfish again after 20-50 minutes; soaking the separated pufferfish pieces in a solution containing papain, and then washing with running water for tenderization; soaking the separated pufferfish skin in a mixture of lemon juice and cooking wine, and then washing with running water for deodorization;

[0024] S5: Detoxification again, further removing toxins by pickling, and removing excess salt by rinsing, and then soaking the rinsed pufferfish pieces in ice water for 2-5 minutes; before S6 processing, put the pickled pufferfish pieces in ice water to remove blood and enhance the taste;

[0025] S6: Processing operation, according to the need, put the pufferfish block into the processing equipment to make the required pufferfish food; the processing equipment is an existing food processing equipment, when used, it can be selected according to the needs of the user, and no further details are given here;

[0026] S7: Packaging and storage: put the processed puffer fish food into a vacuum packaging bag, use a vacuum packaging machine to evacuate and seal it, and then store the packaged puffer fish food in a cold storage to extend the shelf life.

[0027] Furthermore, the three-step detoxification method in S3 is:

[0028] S3.1, soaking the pufferfish in a preset chemical reagent for 40-75 minutes to preliminarily decompose the toxin inside the pufferfish; the chemical reagent comprises: citric acid or sodium acetate;

[0029] S3.2, treating the pufferfish soaked in the chemical reagent by a physical method to destroy the molecular structure of the toxin;

[0030] S3.3, evenly apply a proper amount of bio-enzyme preparation on the surface of the pufferfish treated by the physical method, and let it stand for 1-2.5 hours in an environment of 20-40°C to fully expel the toxins inside the pufferfish.

[0031] The physical method includes: low temperature treatment and ultrasonic vibration treatment;

[0032] Low temperature treatment: Put the pufferfish in an environment of -25--50℃, freeze it for 3-4 hours, and then thaw it at room temperature. This treatment method changes the molecular structure of pufferfish toxin, making it less toxic, and ensures that the pufferfish is completely surrounded by a low temperature environment.

[0033] Ultrasonic oscillation treatment, placing the thawed pufferfish into an ultrasonic cleaner for oscillation treatment; starting the ultrasonic cleaner and setting its frequency at 30-50 Hz and the oscillation time at 5-30 minutes. This step helps to maintain the taste and quality of the pufferfish, improves the edible safety of pufferfish food, and the operation process is relatively simple and easy to control, which is conducive to wide promotion in large-scale pufferfish processing.

[0034] Furthermore, in S4:

[0035] S4.1: To remove the skin, cut the skin from the back of the pufferfish from head to tail, peel the skin of the head slightly with your hands, and then hold the fish head and tear off the skin;

[0036] S4.2, cutting into pieces, placing the thickly skinned pufferfish on a chopping board, using a knife to remove the belly meat and internal organs from the spine of the pufferfish's head to the anus, then chopping off the spine, and cutting the clean meat on both sides and the tail fin into pieces.

[0037] Furthermore, during the pickling process in S5, the coarse salt is evenly spread on the surface of the puffer fish meat, and the spread puffer fish meat is placed one by one in a pickling container with a temperature of 0-5°C and a relative humidity of 50%-70% for pickling for 4-9 hours. The low temperature environment helps to inhibit bacterial growth and maintain the quality and taste of the puffer fish; controlling the relative humidity at 50%-70% helps to prevent the surface of the puffer fish pieces from being overly dry or water condensing; during the pickling process, corresponding adjustments need to be made according to the size and thickness of the puffer fish.

[0038] Embodiment 2:

[0039] like Figure 1 As shown, this embodiment provides a processing technology for pufferfish food, comprising the following steps:

[0040] S1: Live selection: select live pufferfish of the predetermined species and in the predetermined breeding environment, and inspect the selected pufferfish to exclude diseased, injured or abnormal individuals, ensure that the source of the pufferfish is traceable and of good quality, and record the selection process in detail; when selecting, it is forbidden to select dead pufferfish, because after the pufferfish dies, its toxins will spread to the inside of the pufferfish muscle, and poisoning will occur after eating;

[0041] S2: Slaughtering: Use sharp slaughtering tools to accurately cut the blood vessels and nerves of the pufferfish and drain the blood from the pufferfish. Control the bleeding time to 5 minutes, check whether the blood of the pufferfish is drained, and remove the blood from contaminating the meat, thus affecting the taste and food health;

[0042] S3: Detoxification, using a three-step detoxification method to remove toxins from the liver, ovaries, skin blood, eyes, stomach, intestines and other parts of the pufferfish. The ovaries and liver contain extremely high concentrations of toxins and must be completely removed. When using, professional protective gear must be worn; and the blood and dirt generated during the detoxification process are washed several times with running water, and parasites attached to the inside of the pectoral fins are checked and removed;

[0043] S4: cutting treatment, cutting and peeling the pufferfish after the detoxification treatment, washing with running water for 20 minutes, and repeatedly scrubbing the mucus on the surface of the pufferfish skin; washing the pufferfish again after 45 minutes; soaking the separated pufferfish pieces in a solution containing papain, and then washing with running water for tenderization; soaking the separated pufferfish skin in a mixture of lemon juice and cooking wine, and then washing with running water for deodorization;

[0044] S5: Detoxification again, further removing toxins by pickling, and removing excess salt by rinsing, and then soaking the rinsed pufferfish pieces in ice water for 2-5 minutes; before S6 processing, put the pickled pufferfish pieces in ice water to remove blood and enhance the taste;

[0045] S6: Processing operation, according to the need, put the pufferfish block into the processing equipment to make the required pufferfish food; the processing equipment is an existing food processing equipment, when used, it can be selected according to the needs of the user, and no further details are given here;

[0046] S7: Packaging and storage: put the processed puffer fish food into a vacuum packaging bag, use a vacuum packaging machine to evacuate and seal it, and then store the packaged puffer fish food in a cold storage to extend the shelf life.

[0047] Furthermore, the three-step detoxification method in S3 is:

[0048] S3.1, soak the pufferfish in citric acid for 40 minutes to initially decompose the toxins inside the pufferfish;

[0049] S3.2, treating the pufferfish soaked in citric acid by physical methods to destroy the molecular structure of the toxin;

[0050] S3.3, evenly apply a proper amount of bio-enzyme preparation on the surface of the pufferfish treated by the physical method, and let it stand for 1 hour at 20°C to fully expel the toxins inside the pufferfish.

[0051] The physical method includes: low temperature treatment and ultrasonic vibration treatment;

[0052] Low temperature treatment: Put the pufferfish in a -25℃ environment, freeze it for 3 hours, and then thaw it at room temperature. This treatment method changes the molecular structure of pufferfish toxin, making it less toxic and ensuring that the pufferfish is completely surrounded by a low temperature environment.

[0053] Ultrasonic oscillation treatment, placing the thawed pufferfish in an ultrasonic cleaner for oscillation treatment; starting the ultrasonic cleaner and setting its frequency at 30-50 Hz and the oscillation time at 5-30 minutes, which helps to maintain the taste and quality of the pufferfish and improves the edible safety of pufferfish food. The operation process is relatively simple and easy to control, which is conducive to wide promotion in large-scale pufferfish processing.

[0054] Furthermore, in S4:

[0055] S4.1: To remove the skin, cut the skin from the back of the pufferfish from head to tail, peel the skin of the head slightly with your hands, and then hold the fish head and tear off the skin;

[0056] S4.2, cutting into pieces, placing the thickly skinned pufferfish on a chopping board, using a knife to remove the belly meat and internal organs from the spine of the pufferfish's head to the anus, then chopping off the spine, and cutting the clean meat on both sides and the tail fin into pieces.

[0057] Furthermore, during the pickling process in S5, coarse salt is evenly applied on the surface of the puffer fish meat, and the applied puffer fish meat is placed one by one in a pickling container at a temperature of 0°C and a relative humidity of 50% for pickling for 4 hours. The low temperature environment helps to inhibit bacterial growth and maintain the quality and taste of the puffer fish; controlling the relative humidity at 50%-70% helps to prevent the surface of the puffer fish pieces from being overly dry or water condensing; during the pickling process, corresponding adjustments need to be made according to the size and thickness of the puffer fish.

[0058] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention shall be included in the protection scope of the present invention.

Claims

1. A processing technology for pufferfish food, characterized in that: The following steps are involved: S1: Live selection: select live pufferfish of the predetermined species and under the predetermined breeding environment, and inspect the selected pufferfish; S2: Killing: Use killing tools to accurately cut off the blood vessels and nerves of the pufferfish and drain the blood from the pufferfish. After a period of time, check whether the blood of the pufferfish has been drained; S3: Detoxification, using a three-step detoxification method to remove the liver, ovaries, skin and parts containing toxins from the pufferfish, and using running water to wash the blood and dirt produced during the detoxification process multiple times, and inspect and remove parasites attached to the inner side of the pectoral fins; S4: cutting treatment, cutting and peeling the pufferfish after the detoxification treatment, washing with running water for 10-30 minutes, and repeatedly scrubbing the mucus on the surface of the pufferfish skin; washing the pufferfish again after 20-50 minutes; S5: Detoxify again, further remove toxins by pickling, and remove excess salt by rinsing, and then soak the rinsed puffer fish pieces in ice water for 2-5 minutes; S6: processing operation, as required, placing the pufferfish pieces into the processing equipment to make the required pufferfish food; S7: Packaging and storage: Put the processed puffer fish food into a vacuum packaging bag, use a vacuum packaging machine to evacuate and seal it, and then store the packaged puffer fish food in a cold storage.

2. The processing technology for pufferfish food according to claim 1, characterized in that: The three-step detoxification method in S3 is: S3.1, soak the pufferfish in a preset chemical reagent for 40-75 minutes to initially decompose the toxins inside the pufferfish; S3.2, treating the pufferfish soaked in the chemical reagent by a physical method to destroy the molecular structure of the toxin; S3.3, evenly apply a proper amount of bio-enzyme preparation on the surface of the pufferfish treated by the physical method, and let it stand for 1-2.5 hours in an environment of 20-40°C.

3. The processing technology for pufferfish food according to claim 2, characterized in that: The physical method includes: low temperature treatment and ultrasonic vibration treatment; Low temperature treatment: put the pufferfish into an environment of -25--50℃, freeze it for 3-4 hours, and then thaw it at room temperature; Ultrasonic vibration treatment: putting the thawed pufferfish into an ultrasonic cleaner for vibration treatment.

4. The processing technology for pufferfish food according to claim 1, characterized in that: In S4: S4.1: To remove the skin, cut the skin from the back of the pufferfish from head to tail, peel the skin of the head slightly with your hands, and then hold the fish head and tear off the skin; S4.2, cutting into pieces, placing the thickly skinned pufferfish on a chopping board, using a knife to remove the belly meat and internal organs from the spine of the pufferfish's head to the anus, then chopping off the spine, and cutting the clean meat on both sides and the tail fin into pieces.

5. The processing technology for pufferfish food according to claim 4, characterized in that: In S4, the pufferfish skin is rinsed with running water for 20 minutes, and the mucus on the surface of the pufferfish skin is repeatedly scrubbed; after 45 minutes, the pufferfish is cleaned again.

6. The processing technology for pufferfish food according to claim 1, characterized in that: During the pickling in S5, the coarse salt is evenly spread on the surface of the puffer fish meat, and the spread puffer fish meat is put into a pickling container with a temperature of 0-5° C. and a relative humidity of 50%-70% for pickling for 4-9 hours.

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