Process for making low-temperature vacuum-fried fish pieces into flavored fish

Abstract

This invention discloses a process for producing flavored fish by low-temperature vacuum frying of fish chunks, comprising the following steps: Step 1: Raw material pretreatment: Fresh fish are cleaned by removing the head, tail, scales, internal organs, gills, and fins, then cut into suitable chunks, washed, and drained. Grass carp or silver carp are used. Step 2: Marinating: The fish chunks are marinated in a marinating solution using a wet marinating method, where the weight of the marinating solution is greater than the weight of the fish chunks. This invention uses vacuum frying instead of atmospheric pressure frying. The food is fried and dried at a certain vacuum level and low temperature, avoiding various adverse changes caused by oxygen and high temperature. This not only allows the food to form a loose and porous structure, facilitating subsequent flavor absorption, but also results in crispy fish bones and high-quality fish chunks that are not easily broken during frying. This invention eliminates the air-drying and thawing processes, but retains a firm texture similar to air-dried fish by using vacuum frying, thus improving efficiency.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a process for producing flavored fish by low-temperature vacuum frying of fish chunks. Background Technology

[0002] Fish chunks are made from large fish such as grass carp, silver carp, common carp, and bighead carp, and are cut into pieces after slaughtering. This is a common form of fish preparation in aquatic product processing and cooking. Commonly made products include crispy fish chunks, braised fish chunks, and spicy fish chunks. Aquatic product processing can provide consumers with a wider variety of aquatic products and also drive greater socio-economic benefits: 1. It can encourage more farmers to engage in aquaculture; 2. It can reduce losses in wholesale aquatic product sales (in 2024, the loss in Chongqing's wholesale aquatic product sales was approximately 4390.344 tons); 3. It can create more jobs. Fish chunk products are widely popular in the market, especially those that can be stored for a longer period. Currently, the market mainly focuses on air-dried flavored fish chunk products. Fish pieces have a long shelf life and are more suitable for the market. For example, Chinese invention application CN107712688A discloses a method for making dried fish, including the following steps: (1) Raw material pretreatment: Take fresh fish, remove the head, tail, fins and internal organs, scrape off the scales, clean the fish, drain and cut into small pieces for later use; (2) Marinating: Heat salt, peppercorns and cloves over low heat, spread them evenly on the fish pieces, let them sit for 5 to 8 hours, and then marinate them in white wine with lily bulbs, shiitake mushrooms, wolfberries and passion fruit for 24 to 36 hours; (3) Air drying: Spread the marinated fish pieces evenly and place them in an air drying room for air drying. The temperature of the air drying room is maintained at 2 to 4°C, and the room is ventilated. The air drying time is 10 to 15 days. However, the fish pieces made by air drying process have the following defects:

[0003] Currently, many fish pieces processed using the air-drying method are deep-fried before air-drying to maintain better taste and aroma. This is done using atmospheric pressure frying. However, atmospheric pressure frying requires a long marinating time and is prone to spoilage. In addition, the air-drying process takes a long time, resulting in low production efficiency. Furthermore, atmospheric pressure frying makes the fish pieces prone to breaking apart, leading to a low yield and high cost. Fish pieces fried under atmospheric pressure also tend to be tough and difficult to chew. Most importantly, the fish bones are not crisp enough and can easily get stuck in the throat when eating, affecting the consumer's eating experience.

[0004] To address these issues, we propose a low-temperature vacuum-fried fish chunk production process for flavored fish. Summary of the Invention

[0005] The purpose of this invention is to provide a process for producing flavored fish by low-temperature vacuum frying of fish chunks, in order to solve the problems mentioned in the background art.

[0006] To achieve the above objectives, the present invention provides the following technical solution: a process for producing flavored fish from low-temperature vacuum-fried fish chunks, comprising the following steps:

[0007] Step 1: Raw material pretreatment: Remove the head, tail, scales, internal organs, gills and fins from the fresh fish, cut it into suitable pieces, wash and drain it for later use. Grass carp or silver carp are suitable fish.

[0008] Step 2: Soaking: Place the fish pieces in the marinade and soak them in the marinade using a wet marinating method. The weight of the marinade should be greater than the weight of the fish pieces. After marinating, wash and drain the fish pieces. Add the washed and drained fish pieces to the deodorizing solution and soak them. After soaking, rinse them with clean water and drain them to obtain the marinated fish pieces.

[0009] Step 3: Freezing: Spread the marinated fish pieces obtained in Step 2 evenly on a grid tray and place them in a freezer to freeze, thus obtaining frozen fish pieces;

[0010] Step 4: Vacuum frying: The frozen fish pieces obtained in Step 3 are vacuum fried in hot oil at a temperature of 60℃-99℃ for 10-30 minutes. The vacuum degree of frying is -0.040~0.090MPa, the oil return time is 1 minute, the oil removal time in the centrifuge is 1 to 4 minutes, and the oil removal speed of the centrifuge is 200-400 rpm. After frying, low-temperature vacuum fried fish pieces are obtained.

[0011] Step 5 High-temperature baking: The low-temperature vacuum fried fish pieces obtained in Step 4 are baked at high temperature to cause the fish pieces to undergo the Maillard reaction. After baking, the baked fish pieces are obtained.

[0012] Step 6: Mix the seasonings: Add the flavored seasonings to the baked fish pieces obtained in Step 5 and mix them evenly with a vacuum tumbler for 2-5 minutes to obtain flavored fish pieces. Different flavored seasonings can be used to prepare fish pieces with different tastes. Currently, the flavors on the market are mostly spicy fish, strange-flavored fish, black bean fish, five-spice fish, etc.

[0013] Step 7 Vacuum Packaging: The flavored fish pieces obtained in Step 6 are quantitatively packed into high-temperature retort pouches and sealed using a vacuum packaging machine;

[0014] Step 8: High-temperature sterilization: Place the vacuum-packed flavored fish pieces into a sterilization tray and then push them into a high-temperature sterilization pot for high-temperature sterilization to obtain the finished flavored fish product.

[0015] Preferably, in step two, 2%-6% salt, 0.6%-1.5% cooking wine, 0.1%-0.5% onion and ginger powder, 0.1%-0.5% spice powder, and 0.1%-0.5% ethyl maltol are added to the marinating solution, and the marinating time in step two is 0.5 hours to 3 hours.

[0016] Preferably, the temperature inside the freezer in step three is below -18°C.

[0017] Preferably, the baking temperature in step five is 120-170℃, and the baking time is 10-30 minutes.

[0018] Preferably, the sterilization temperature in step eight is 121°C and the sterilization time is 20-30 minutes.

[0019] Preferably, in step two, the fish pieces are soaked in the deodorizing solution for 0.5 to 3 hours and rinsed with clean water for 5 to 10 minutes.

[0020] Compared with the prior art, the beneficial effects of the present invention are:

[0021] This invention uses vacuum frying instead of atmospheric pressure frying. By frying and drying food under a certain vacuum and at a lower temperature, it avoids various adverse changes caused by oxygen and high temperature. This not only makes the food tissue form a loose and porous structure, which is convenient for subsequent flavoring, but also makes the fish bones crispy and the fish pieces have a high degree of shape and are not easy to break during frying. The process of this invention eliminates the air-drying and thawing process, but retains a firm texture similar to air-dried fish by using vacuum frying, thus improving efficiency. Attached Figure Description

[0022] Figure 1 This is a test report on the sensory and microbiological indicators of the flavored fish of this invention;

[0023] Figure 2 This is a test report on harmful substances and physicochemical indicators of the flavored fish of this invention;

[0024] Figure 3 This is a nutritional information table for the flavored fish of this invention. Detailed Implementation

[0025] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0026] Example 1:

[0027] This invention provides a technical solution: a process for producing flavored fish from low-temperature vacuum-fried fish chunks, comprising the following steps:

[0028] Step 1: Raw material pretreatment: Remove the head, tail, scales, internal organs, gills and fins from the fresh fish, cut it into suitable pieces, wash and drain it for later use. Grass carp or silver carp are suitable fish.

[0029] Step 2: Soaking: Place the fish pieces in the marinade and soak them in the marinade using a wet marinating method. The weight of the marinade should be greater than the weight of the fish pieces. After marinating, wash and drain the fish pieces. Add the washed and drained fish pieces to the deodorizing solution and soak them. After soaking, rinse them with clean water and drain them to obtain the marinated fish pieces.

[0030] Step 3: Freezing: Spread the marinated fish pieces obtained in Step 2 evenly on a grid tray and place them in a freezer to freeze, thus obtaining frozen fish pieces;

[0031] Step 4: Vacuum frying: The frozen fish pieces obtained in Step 3 are vacuum fried in hot oil at a temperature of 60℃-99℃ for 10-30 minutes. The vacuum degree of frying is -0.040~0.090MPa, the oil return time is 1 minute, the oil removal time in the centrifuge is 1 to 4 minutes, and the oil removal speed of the centrifuge is 200-400 rpm. After frying, low-temperature vacuum fried fish pieces are obtained.

[0032] Step 5 High-temperature baking: The low-temperature vacuum fried fish pieces obtained in Step 4 are baked at high temperature to cause the fish pieces to undergo the Maillard reaction. After baking, the baked fish pieces are obtained.

[0033] Step 6: Mix the seasonings: Add the flavored seasonings to the baked fish pieces obtained in Step 5 and mix them evenly with a vacuum tumbler for 2-5 minutes to obtain flavored fish pieces. Different flavored seasonings can be used to prepare fish pieces with different tastes. Currently, the flavors on the market are mostly spicy fish, strange-flavored fish, black bean fish, five-spice fish, etc.

[0034] Step 7 Vacuum Packaging: The flavored fish pieces obtained in Step 6 are quantitatively packed into high-temperature retort pouches and sealed using a vacuum packaging machine;

[0035] Step 8: High-temperature sterilization: Place the vacuum-packed flavored fish pieces into a sterilization tray and then push them into a high-temperature sterilization pot for high-temperature sterilization to obtain the finished flavored fish product.

[0036] In step two, add 2%-6% salt, 0.6%-1.5% cooking wine, 0.1%-0.5% onion and ginger powder, 0.1%-0.5% spice powder, and 0.1%-0.5% ethyl maltol to the marinade. The marinating time in step two is 0.5 hours to 3 hours.

[0037] In step three, the temperature inside the freezer is below -18°C.

[0038] In step five, the baking temperature is 120-170℃ and the baking time is 10-30 minutes.

[0039] In step eight, the sterilization temperature is 121℃ and the sterilization time is 20-30 minutes.

[0040] In step two, the fish pieces are soaked in the deodorizing solution for 0.5 to 3 hours and then rinsed with clean water for 5 to 10 minutes.

[0041] The technical specifications for flavored fish made from low-temperature fried fish pieces obtained by this invention are as follows:

[0042] Please see Figure 1 Sensory and microbiological indicators:

[0043] Sensory indicators: It has a fragrant aroma, no rancidity or other off-odors, a neat and plump appearance, a golden color, uniform texture of fish meat, firm texture, and delicious taste; Microbiological indicators: Total bacterial count (cfu / g) ≤10, Staphylococcus aureus (MPN / g) ≤10, Salmonella not detected, and pathogenic bacteria not detected.

[0044] Please see Figure 2 Hazardous substances and physicochemical indicators:

[0045] Hazardous substances: Cadmium (not detected), Lead (0.0577), Sodium benzoate (not detected), Potassium sorbate (not detected), Sodium dehydroacetate (not detected), Cyclamate (not detected); Physicochemical indicators: Moisture content (22.1%), Protein content (23.6%), Fat content (45.3%), Ash content (4.7%);

[0046] Please see Figure 3 Nutritional components:

[0047] Energy 26% (2150kJ), Protein 39% (23.6g), Fat 76% (45.3g), Carbohydrates 4.3g (1%), Sodium 44% (4.3g).

[0048] This invention uses vacuum frying instead of atmospheric pressure frying. By frying and drying food under a certain vacuum and at a lower temperature, it avoids various adverse changes caused by oxygen and high temperature. This not only makes the food tissue form a loose and porous structure, which is convenient for subsequent flavoring, but also makes the fish bones crispy and the fish pieces have a high degree of shape and are not easy to break during frying. The process of this invention eliminates the air-drying and thawing process, but retains a firm texture similar to air-dried fish by using vacuum frying, thus improving efficiency.

[0049] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A process for producing flavored fish from low-temperature vacuum-fried fish chunks, characterized in that, Includes the following steps: Step 1: Raw material pretreatment: Remove the head, tail, scales, internal organs, gills, and fins from the fresh fish, then cut it into suitable pieces, wash and drain. Step 2: Soaking: Place the fish pieces in the marinade and soak them in the marinade using a wet marinating method. The weight of the marinade should be greater than the weight of the fish pieces. After marinating, wash and drain the fish pieces. Add the washed and drained fish pieces to the deodorizing solution and soak them. After soaking, rinse them with clean water and drain them to obtain the marinated fish pieces. Step 3: Freezing: Spread the marinated fish pieces obtained in Step 2 evenly on a grid tray and place them in a freezer to freeze, thus obtaining frozen fish pieces; Step 4: Vacuum frying: The frozen fish pieces obtained in Step 3 are vacuum fried in hot oil at a temperature of 60℃-99℃ for 10-30 minutes. The vacuum degree of frying is -0.040~0.090MPa, the oil return time is 1 minute, the oil removal time in the centrifuge is 1 to 4 minutes, and the oil removal speed of the centrifuge is 200-400 rpm. After frying, low-temperature vacuum fried fish pieces are obtained. Step 5 High-temperature baking: The low-temperature vacuum fried fish pieces obtained in Step 4 are baked at high temperature to cause the fish pieces to undergo the Maillard reaction. After baking, the baked fish pieces are obtained. Step 6: Mix the seasonings: Add the flavored seasonings to the baked fish pieces obtained in Step 5 and mix them evenly with a vacuum tumbler for 2-5 minutes to obtain flavored fish pieces; Step 7 Vacuum Packaging: The flavored fish pieces obtained in Step 6 are quantitatively packed into high-temperature retort pouches and sealed using a vacuum packaging machine; Step 8: High-temperature sterilization: Place the vacuum-packed flavored fish pieces into a sterilization tray and then push them into a high-temperature sterilization pot for high-temperature sterilization to obtain the finished flavored fish product.

2. The process for producing flavored fish from low-temperature vacuum-fried fish chunks according to claim 1, characterized in that: In step two, 2%-6% salt, 0.6%-1.5% cooking wine, 0.1%-0.5% onion and ginger powder, 0.1%-0.5% spice powder, and 0.1%-0.5% ethyl maltol are added to the marinating solution. The marinating time in step two is 0.5 hours to 3 hours.

3. The process for producing flavored fish from low-temperature vacuum-fried fish chunks according to claim 1, characterized in that: In step three, the temperature inside the freezer is below -18°C.

4. The process for producing flavored fish from low-temperature vacuum-fried fish chunks according to claim 1, characterized in that: In step five, the baking temperature is 120-170℃ and the baking time is 10-30 minutes.

5. The process for producing flavored fish from low-temperature vacuum-fried fish chunks according to claim 1, characterized in that: In step eight, the sterilization temperature is 121℃ and the sterilization time is 20-30 minutes.

6. The process for producing flavored fish from low-temperature vacuum-fried fish chunks according to claim 1, characterized in that: In step two, the fish pieces are soaked in the deodorizing solution for 0.5 to 3 hours and then rinsed with clean water for 5 to 10 minutes.

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