CN115918867A

CN115918867A - Processing method of leisure crab-like bar food preserved at normal temperature

Info

Publication number: CN115918867A
Application number: CN202211647069.4A
Authority: CN
Inventors: 刘泽庆
Original assignee: Liaoning Jiaxiang Food Co ltd
Current assignee: Liaoning Jiaxiang Food Co ltd
Priority date: 2022-12-21
Filing date: 2022-12-21
Publication date: 2023-04-07

Abstract

The invention discloses a processing method of leisure crab-like stick food preserved at normal temperature, which comprises the following steps: selecting materials, primary unfreezing, cutting, chopping, crushing, forming, primary sterilizing, cooling, quick freezing, micro unfreezing, stretching and packaging, secondary sterilizing, selecting Alas deepened cod surimi, unfreezing at low temperature by adopting natural air, cutting into different specifications, chopping, crushing at low temperature, injecting a pumping and a die head into a flat line to form slices with the thickness of 1 mm, steaming, baking, pressing, curling, coloring, primary packaging, cutting, forming, and packaging for secondary sterilizing. The food processed by the method of the invention has smooth and tender mouthfeel, is suitable for people of all ages, has low oil content, little loss of nutrient components and is healthier to eat. The invention is suitable for various aquatic foods, is convenient to store, can be stored for about 180 days at normal temperature without deterioration, and the produced leisure crab stick food has higher safety and sanitation quality and higher popularization value.

Description

Processing method of leisure crab-like bar food preserved at normal temperature

Technical Field

The invention relates to the technical field of food processing, in particular to a processing method of leisure crab-like bar food preserved at normal temperature.

Background

The crab-imitating stick is also called crab foot stick, crab-imitating willow (meat), crab-imitating stick (meat), crab-flavor fish cake and the like. The cod surimi gel product is a novel simulated product which is successfully researched in 1972 in Japan and takes pollack surimi as a raw material, belongs to surimi products (also called marine bionic food), and is a gel product which is prepared by taking fresh fish or frozen surimi as a raw material, adding edible salt and other ingredients, chopping, mixing, molding, heating and molding and other process flows.

The crab-like sticks are very attractive in international market, a plurality of crab-like stick varieties are developed in the market at present, but the processing method is simple, most of the crab-like sticks are transported by low-temperature refrigeration, and the crab-like sticks are inconvenient to store. The hot pot food materials are generally used as main hot pot food materials for eating, and the like, and some crab sticks are not convenient to eat due to the fact that the crab sticks are low in grade, so that the crab sticks are not convenient to drink, seasoning and other food additives are not used in a standard mode, the crab sticks can affect the health of human bodies after being eaten, most of the crab sticks are refrigerated at low temperature and are not suitable for being stored at normal temperature, and the crab sticks are generally used as hot pot food materials and are not convenient to carry and travel. The production of the leisure crab-imitating rod is convenient to carry, camp and lodge, military training and the like, market marketing share is increased, and the gap of the deficiency is made up.

The processing method of the leisure crab-like bar food mainly adopts Alaska deepened sea cod as a main raw material, is rich in high-quality protein, has the cod protein content of 20.4g/100g, the calorie of 88 kcal/100 g, the carbohydrate content of 0.5g/100g, the sodium content of 130.3mg/100g, the dietary fiber content of 0g/100g and the fat content of 0.5g/100g, is rich in DHA and EPA, and has the health benefits of enhancing memory, improving immunity and the like. The cod has fine meat quality, is even melted in the mouth, is very suitable for infants and old people, has high protein and low fat, is unsaturated fat, and contains high-efficiency DNA and trace elements and nutritional ingredients required by human bodies. Has good effect on cardiovascular health care of children, old people, and European people who grow up, have unique taste and convenient storage, and are called dieticians on dining tables by European people.

Disclosure of Invention

The technical problem to be solved by the invention is to provide a processing method of the leisure crab-like stick food which has unique taste, is convenient to store, preserves the original flavor of the food and has rich nutrition.

In order to solve the technical problems, the technical scheme of the invention is as follows:

a processing method of leisure crab-like bar food preserved at normal temperature is suitable for preparing various aquatic products and crab-like bar simulation products, and comprises the following steps:

the method comprises the following steps: selecting materials, namely selecting cod surimi as a raw material, preferably cod surimi in Alaska deep sea;

step two: performing primary thawing, namely placing the selected cod surimi in an indoor low-temperature environment and naturally thawing by adopting air, wherein the preferred thawing temperature is-5 to-2 ℃;

step three: cutting, namely cutting the unfrozen cod surimi into different specifications according to the requirements of food;

step four: chopping and crushing, namely putting the cut cod surimi into a chopper mixer for chopping and crushing at low temperature, wherein the temperature in the chopping and crushing process is controlled to be below 10 ℃, and the chopping and crushing temperature is preferably-1-2 ℃;

adding ice scraps and auxiliary materials into the cod surimi during chopping, wherein the auxiliary materials are added in 4 steps and comprise compound phosphate, vegetable oil, ice egg white, seasonings and hydroxypropyl distarch phosphate;

step five: molding, namely injecting chopped and crushed cod surimi into a flat plate line by using a pump and/or a die head to process the chopped and crushed cod surimi into slices with the thickness of 1 mm, steaming and baking the molded slices for 30 seconds, then pressing the slices into 0.6-0.8 mm filaments, then curling the filaments, and then coloring, primarily wrapping and cutting the curled filaments into crab sticks, wherein the steam temperature is 90 +/-1 ℃, the baking temperature is 120 +/-1 ℃ and the time is 30 seconds;

step six: primary sterilization, namely uniformly placing the molded crab sticks on a stainless steel food cart, and putting the crab sticks into a steam box for curing and sterilization, wherein the curing and sterilization temperature of the steam box is 90 ℃;

step seven: cooling and quick freezing, namely taking out the crab sticks subjected to primary sterilization, cooling, and then putting into a freezing chamber for quick freezing;

step eight: taking out the crab stick after the quick freezing and slightly unfreezing;

step nine: stretching and packaging, namely taking out the crab sticks after micro-thawing and packaging the crab sticks by using a high oxygen barrier material;

step ten: secondary sterilization; and (3) carrying out secondary sterilization on the packaged crab sticks, wherein the temperature of the secondary sterilization is between 90 and 115 ℃, and the time of the secondary sterilization is less than 30 minutes.

Preferably, in step four, the chopping is carried out by adding ice chips to the minced cod to control the temperature, wherein the amount of ice chips added is included in the total amount of water added.

Preferably, in the fourth step, the auxiliary materials are added for 4 times, firstly, the compound phosphate is added, then the high-speed chopping is carried out after the compound phosphate is added, the time is 3min, in the process, the ice chips are gradually added, the temperature is controlled to be 2-5 ℃ to extract the salt-soluble protein, then, the vegetable oil, the ice egg white and the egg white powder are sequentially added, then, the seasoning auxiliary materials are added, finally, the hydroxypropyl distarch phosphate is added, the content of the hydroxypropyl distarch phosphate is 2%, the high-speed chopping is carried out in the whole adding process, the total time is within 30 min, and the temperature is below 10 ℃.

Preferably, in the tenth step, the high oxygen resistance material is PVA, EVOH or PVDC.

Preferably, in step ten, the packaged product is cooled rapidly by cooling water after sterilization so as to enter the storage room when the temperature of the packaged product is reduced to below 20 ℃.

The invention has the beneficial effects that:

the processing method of the leisure crab-like stick food preserved at normal temperature greatly improves the flavor, taste, appearance, product quality and nutritive value of the minced fillet product. By adding the auxiliary materials and the additive components in the minced fillet product and matching with the processing method, the minced fillet product has unique taste, preserves the original flavor of food, is rich in nutrition and is convenient to store. The invention preserves the original flavor of fish, enhances the water solubility of the food, is beneficial to absorption by human bodies, has smooth and tender mouthfeel, is suitable for people of all ages, has low oil content and less loss of nutrient components, and is healthier to eat. The processing method is suitable for various aquatic foods, is convenient to store, can be stored for about 180 days without deterioration at normal temperature, and the produced crab stick simulating food has higher safety and sanitary quality.

Drawings

FIG. 1 is a flow chart of a processing technique of an embodiment of a processing method of a leisure crab-like bar food preserved at normal temperature;

Detailed Description

The following further describes embodiments of the present invention with reference to the drawings. It is to be noted here that the above-mentioned,

the description of the embodiments is provided to aid in understanding the present invention, and is not intended to limit the present invention. In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.

As shown in figure 1, a processing method of a leisure crab-like bar food with normal temperature fresh keeping, adding the leisure crab-like bar food

The processing method is suitable for preparing various aquatic products and simulated crab stick products, and comprises the following steps:

specifically, in the embodiment, the alaska cod has fine meat quality, even can melt in the mouth, and is very suitable for

Infants and the elderly are high in protein, low in fat, unsaturated in fat, and high in DNA efficiency, and contain trace elements and nutrients necessary for human bodies.

Step two: primary thawing, namely placing the selected cod surimi in an indoor low-temperature environment to naturally thaw by adopting air, wherein the preferred thawing temperature is-5 to-2 ℃;

step four: chopping, mixing and crushing, namely putting the cut cod surimi into a chopping and mixing machine for chopping and mixing at a low temperature and crushing, wherein the temperature in the chopping and mixing crushing process is controlled to be below 10 ℃, and the chopping and mixing crushing temperature is preferably-1-2 ℃;

wherein, ice scraps and auxiliary materials are added into the minced cod in chopping, the auxiliary materials are added in 4 steps, and the auxiliary materials comprise compound phosphate, vegetable oil, egg white, seasonings and hydroxypropyl distarch phosphate;

wherein the additives include phosphate, flavoring, D element, etc. The auxiliary materials and additives can be matched according to the product types, quality requirements, market requirements, habits of consumers in different areas, market prices and other factors, and meanwhile, special attention should be paid to the quality and addition of various auxiliary materials and additives which are required to meet the corresponding national standards.

Specifically, in the embodiment, phosphate is added, and the water retention capacity of the phosphate can reflect the water retention capacity of the minced fillet,

the stronger the water holding capacity is, the less the water in the minced fillet product is easy to seep out, and the better the product quality is.

Under the heating condition, the modifying agent and the surimi protein are mutually crosslinked through the interaction of hydrogen bonds and hydrophobic groups to form a stable and compact three-dimensional network structure, so that free water can be locked in a gel network, and the water holding performance of the surimi gel is improved. After the modifier is added, the water in the minced fillet is gradually changed from a free water state to a bound water state, so that the gel strength of the minced fillet is improved, and the phosphate has the effects of keeping the water retention of meat, improving the binding power and the like in the meat product. Meat loses a certain amount of water during freezing, refrigerating, thawing, heating and other processes, so that the meat becomes hard, and loses water to lose some nutrients such as soluble protein and the like. When phosphate is added into meat, the water holding capacity of the meat can be improved, the meat can still keep the water content in the processing process, the loss of the nutrient content of the meat is reduced, and the tenderness of the meat is also preserved.

Phosphates also have the following effects, in particular:

1. action of phosphate in minced fish product

(1) Increasing the pH value of the meat;

(2) Chelating metal ions in meat;

(3) Increasing the ionic strength of the meat;

(4) Dissociating actomyosin.

Therefore, the water retentivity and yield of the product can be improved by adding the phosphate. However, phosphate increases the water retention of meat and the ability to improve the texture of meat depends on the type of phosphate used, the conditions under which the phosphate system is used and the amount of phosphate added.

2. Application of fish protein water-retaining gel

The main and secondary sequence of factors influencing the water retention of the fish protein gel is as follows: sodium pyrophosphate > sodium tripolyphosphate > sodium hexametaphosphate; the sequence of factors influencing the water retention of the fish protein gel is as follows: sodium hexametaphosphate > sodium pyrophosphate > sodium tripolyphosphate. The differences in the effects of the two muscle types are mainly due to the different muscle types and the different mechanisms of action of the phosphate. Experiments show that pyrophosphate has obvious influence on the water retention of fish meat because the pyrophosphate increases the pH value, the water retention of gel is improved through hydration, meanwhile, actomyosin is dissociated into myosin and actin, and protein molecules are combined with water to improve the water retention. The tripolyphosphate has no obvious influence on the water retention of the fish protein gel, the structure of the gel influences the water retention of the gel at the moment, the water retention of the gel is good, the network of the gel is fine, a large number of tiny holes are uniformly distributed in the gel network, and a certain amount of water is retained by virtue of the action of capillary force. In the aspect of thermally inducing the gel strength of the fish protein, the phosphate has a reducing effect on the gel strength. In the aspect of thermally inducing the gel strength of the fish protein by foreign languages, the phosphate has a reducing effect on the gel strength. Foreign literature reports that sodium pyrophosphate destabilizes myosin, reduces gel strength, interacts with myofibrillar gels, sodium tripolyphosphate also destabilizes myosin, increasing myofibrillar gelling with 0.3 mol/l and 0.4 mol/l sodium chloride, but reducing gelling capacity with 0.6 mol/l sodium chloride. Sodium hexametaphosphate had no effect on myosin denaturation, but it increased gel strength. The effect of phosphates on myoproteins is due in large part to the ionic strength and pH changes they bring.

3. Application in improving water retention and yield

The phosphate is added into the minced fillet product, so that the texture of the product can be improved, the water retention property and the product yield of the product are improved, and the quality structure of meat is improved, so that the cost of the product is reduced on the premise of not reducing the quality of the product.

The principle that phosphate improves the water retention of meat products is as follows:

the tripolyphosphate and the pyrophosphate can improve the ionic strength of a meat system by changing the electric potential of protein charges, deviate from an isoelectric point, mutually repel the charges, generate a larger space between proteins, namely the protein is swelled, so that meat tissues can contain more water, thereby improving the water retention property; hexametaphosphate can chelate metal ions, reduce the combination of the metal ions and water, and enable protein to combine more water to improve the water retention. The mixed use of a plurality of phosphates has proved to be more effective than the single use, so the mixed phosphate is generally used to increase the effect. The optimal proportion of the composite phosphate in most meat products (such as pork ham, beef and minced fillet) is 2; the composite phosphate has better water retention effect on minced fillet products than single phosphate, and simultaneously, the products have better color, smell and texture, and when the content of the composite phosphate is more than 0.5 percent of that of fish, the rising trend of the finished product rate of the products is slow.

4. Application in improving tenderness

The composite phosphate is alkaline, can improve the pH value of the meat and promote the tenderization of the calcium-activated enzyme to the meat. Meanwhile, the composite phosphate has more negative charges, and the composite phosphate with lower concentration can obviously improve the ionic strength of the solution, thereby chelating metal ions such as magnesium, zinc and the like, exposing the-COO-end of protein, enhancing the electrostatic repulsion of meat, relaxing the meat and increasing the tenderness of the meat. Since the tenderness of meat is related to the connective tissue and myofibrillar content, the more collagen cross-links in the connective tissue, the less tender the meat. After the compound phosphate is added, the solubility of collagen can be increased, the cross-linking of the collagen in connective tissues can be reduced, and the tenderness of meat can be improved. The composite phosphate can also dissociate actomyosin, relieve muscle stiffness and improve meat tenderness. Phosphate safety problem phosphate is an active ingredient of human tissues such as teeth, bones and enzymes, and plays an important and indispensable role in important nutritional metabolism of sugars, fats, proteins, etc.

Therefore, the water retentivity and yield of the product can be improved by adding the phosphate. However, phosphate enhances the water retention of meat and the ability to improve the texture of meat depends on the type of phosphate used, the conditions under which the phosphate system is used and the amount of phosphate added.

Specifically, in the present embodiment, egg white is added, and since egg white is an animal protein, and is added to a minced fillet product to be used as an elasticity enhancer, in whole egg white, the external hydrated egg white accounts for about 25%, the thick egg white accounts for about 50% to 60%, the balance is internal hydrated egg white and other components, the freezing point of egg white starts from 56 ℃, the egg white is completely coagulated at 80 ℃, and this coagulation belongs to the irreversible denaturation of protein.

Specifically, in this embodiment, the protein has not only its own nutritional components but also its own nutritional components

The thermosetting property has thermosetting property, fat dispersing property and fiber forming property, and the soybean protein solution with the pH value near neutral can be gelatinized after being heated, so the elasticity of the product can be enhanced after the soybean protein solution is added into the minced fillet, the addition amount is 2 percent, the water retention capacity can reach more than 90 percent when the pH value is more than 6.5, the soybean protein emulsion can emulsify fat in oil drop type in water, the lower the protein concentration is, the higher the emulsification efficiency is, and the stability of the emulsion is in positive phase relation with the protein concentration.

Specifically, in this embodiment, vegetable oil (soybean) is added, and oil and fat are added to minced fillet to increase the volume of minced fillet

Intensify and alter the flavor, texture and appearance of the product, making the product tasty, smooth and soft.

Specifically, in the present embodiment, the curdlan has a unique property of microbial exopolysaccharide

High stability and water insolubility, and can form high-strength heat irreversible gel when the heating temperature is higher than 80 ℃, thereby having irreplaceable application value in the food processing industry.

Therefore, the modifier can remarkably improve the texture property of the muscle protein gel in a certain amount, so that the microstructure property is microscopic

The structure becomes more compact and uniform.

Specifically, in the embodiment, white granulated sugar is added in the production of the minced fillet, and the white granulated sugar is used as a sweetening agent for seasoning, and has the effects of reducing salty taste, seasoning, preventing corrosion, removing fishy smell, removing greasy taste and the like. More particularly, the method is used for preventing the freezing denaturation of fish protein in the frozen surimi. The proper amount of sucrose is added in the production of the frozen minced fillet, so that the freezing point of fish can be lowered, the cooling denaturation of protein is lightened, the loss of water is prevented, and the quality of products is improved. The crab stick is added with sugar, which can prevent the oxidation of sodium nitrite and play a role in assisting color protection, and the sugar consumption is 1-2%.

Specifically, in this embodiment, the fresh fish meat contains 72-80% of water, and the rest is solid

The substance is mainly protein, when the product is heated, the protein loses the binding capacity to moisture due to denaturation, and the starch can absorb the moisture, gelatinize and form a stable structure.

Therefore, the addition of the hydroxypropyl distarch phosphate is very important for ensuring the water retention of the crab stick product and improving the tissue structure because the hydroxypropyl distarch phosphate has good water absorption and high swelling degree. The modified starch with special performance has low gelatinization temperature, and the two functions of protein gelatinization and starch gelatinization in the product are almost simultaneously carried out, so that a small 'pond' is not formed in the product. During the heating process, the meat protein is heated to be gelatinized to form a net structure, part of water which is not tightly combined exists in the net, and is absorbed and fixed by the starch granules, and meanwhile, the starch granules become soft and elastic, so that the double effects of adhesion and water retention are achieved, and the influence caused by the deterioration of the minced fillet gel is reduced. The modified starch has extremely high swelling degree and strong water absorption capacity, and can keep the water in the meat and the added water. Therefore, the crab stick product added with the modified starch of less than 4 percent has uniform and fine tissue, compact structure, high elasticity, smooth section, freshness, tenderness and palatability and extremely strong water retention during long-term storage and low-temperature refrigeration.

Step five: molding, namely injecting chopped and crushed cod surimi into a flat line by using a pump and/or a die head to process the chopped and crushed cod surimi into a sheet with the thickness of 1 mm, steaming and baking the molded sheet for 30 seconds, then pressing the molded sheet into a 0.6-0.8 mm filament, then curling the filament, and then coloring, primarily wrapping and cutting the curled filament into crab sticks, wherein the steam temperature is 90 +/-1 ℃, the baking temperature is 120 +/-1 ℃ and the time is 30 seconds;

step six: primary sterilization, namely uniformly placing the formed crab sticks on a stainless steel food trolley, and putting the crab sticks into a steam box for curing and sterilization, wherein the curing and sterilization temperature of the steam box is 90 ℃;

step nine: stretching and packaging, namely taking out the crab sticks after micro-thawing and packaging the crab sticks by using a high-oxygen-resistance material;

step ten: secondary sterilization; and (3) performing secondary sterilization on the packaged crab sticks, wherein the temperature of the secondary sterilization is between 90 and 115 ℃, and the time of the secondary sterilization is less than 30 minutes.

In the fourth step of the preferred embodiment of the present invention, the chopping is usually performed by adding ice crumbs to the cod surimi to control the temperature, and the amount of ice crumbs added should be included in the total amount of water added.

In the fourth step of the preferred embodiment of the invention, the auxiliary materials are added for 4 times, firstly, the compound phosphate is added, and then the high-speed chopping is carried out for 3min after the compound phosphate is added, ice chips are gradually added in the process, and the temperature is controlled to be 2-5 ℃ to extract the salt-soluble protein; then adding vegetable oil, ice egg white and egg white powder in sequence; adding flavoring adjuvants, and adding hydroxypropyl distarch phosphate with content of 2%, chopping at high speed in the whole process, wherein the total time is within 30 min and the temperature is below 10 deg.C.

Specifically, in this embodiment, a phosphate-degrading enzyme contained in the minced fillet product is one of phosphate-degrading enzymes used in the method of using the composite phosphate, and the phosphate is degraded and deactivated. Therefore, special care should be taken in the production of surimi products to select the appropriate process additions to avoid the effect of phosphate breakdown. Generally, in the production and processing of minced fillet products, the use effect is usually selected to be optimal when chopping and mixing; there is also a method of pickling with a solution. Meanwhile, the excessive addition of phosphate is considered to deteriorate the flavor and color of the product and is not good for human health. Therefore, the dosage of the composite phosphate is 0.5 percent for fish meat, and the amount of the phosphate added in the minced fillet product is implemented according to the standard issued by the state.

Specifically, in the embodiment, the cod surimi is unfrozen by using natural air, and the final unfreezing temperature of the cod surimi is-5 to-2 ℃. Placing the cut materials in a chopping and mixing machine for chopping and mixing at low temperature (-1-2 ℃), wherein the chopping and mixing is usually carried out by adding ice scraps into minced fillet for controlling the temperature, the amount of the added ice scraps is included in the total amount of water, and the auxiliary materials are added for 4 times:

1. sequentially adding compound phosphate, chopping at high speed for 3min, gradually adding Borneolum (controlled at 2-5 deg.C) to extract salt-soluble protein;

2. adding vegetable oil, iced egg white and egg white powder;

3. adding auxiliary materials for seasoning;

4. 2% hydroxypropyl distarch phosphate was added. The whole process is high-speed chopped, the total time is within 30 minutes, and the temperature is below 10 ℃.

In the tenth step of the preferred embodiment of the present invention, the high oxygen barrier material is PVA, EVOH, or PVDC.

Specifically, in this embodiment, the packaged product is cooled rapidly with cooling water after sterilization, and then enters the storage room when the temperature of the packaged product is reduced to 20 ℃ or lower.

Specifically, in the present embodiment, all the steps described above need to be performed in a clean environment meeting the hygienic requirements of food processing.

Specifically, in the embodiment, the minced fillet is unfrozen by adopting natural air, and the final temperature for unfreezing the minced fillet is-5 to-2 ℃. The cut materials are placed in a cutting and mixing machine for low-temperature cutting, mixing and crushing (the temperature is-1 to 2 ℃), the temperature of the cutting and mixing is controlled by a method of adding ice chips into minced fillet, and the amount of the ice chips added is included in the total amount of the added water. The auxiliary materials are added for 4 times: sequentially adding compound phosphate, chopping at high speed for 3min, gradually adding Borneolum (controlled at 2-5 deg.C) to extract salt soluble protein; adding vegetable oil, iced egg white and egg white powder; adding auxiliary materials for seasoning; 2% hydroxypropyl distarch phosphate was added. The whole process is high-speed chopped, the total time is within 30 minutes, and the temperature is below 10 ℃.

Specifically, in this embodiment, a sheet having a thickness of 1 mm is formed by injecting a pump and a die into a plate line, and steam (about 90 ℃) and baking (about 120 ℃) are performed for 30 seconds, and then, a filament (0.6 to 0.8 mm) is pressed, crimped, colored, wrapped and cut.

Specifically, in the present embodiment, after the minced fillet is formed, the primary sterilization temperature is 90 ℃, after sterilization, cooling and quick freezing are performed, and after micro thawing, the minced fillet is subjected to stretch vacuum packaging by using a packaging material of a high oxygen barrier material (PVA, EVOH, PVDC).

Specifically, in the embodiment, secondary sterilization is carried out after packaging, the temperature is about 90-115 ℃, the time is not more than 30 minutes, and the product enters the storage room after being rapidly cooled by cooling water after sterilization so that the temperature of the product is reduced to below 20 ℃.

Specifically, the second embodiment of the present invention:

a method for processing leisure crab-like stick food preserved at normal temperature comprises the following steps:

the method comprises the following steps: selecting materials, namely selecting high-quality cod surimi, and unfreezing by adopting natural air;

step two: performing primary thawing, namely placing the selected cod surimi in an indoor low-temperature environment and naturally thawing by adopting air, wherein the preferred thawing temperature is-5 ℃;

step three: cutting, namely cutting the materials into different specifications according to the requirements of foods;

step four: crushing, namely placing the cut materials in a chopper mixer for chopping and crushing at low temperature, wherein the low temperature is preferably-5 ℃.

Step five: chopping, wherein the chopping is usually carried out by adding ice chips into the minced fillet to control the temperature, and the amount of the ice chips added is included in the total amount of the added water. The auxiliary materials are added for 4 times: sequentially adding the compound phosphate, chopping and mixing at high speed for 3min, gradually adding borneol (controlling the temperature to be 0-15 ℃) and extracting the salt-soluble protein; adding vegetable oil, iced egg white and egg white powder; adding auxiliary materials for seasoning; 2% hydroxypropyl distarch phosphate was added. The whole process is chopped at high speed, the total time is within 30 minutes, and the temperature is below 20 ℃.

Step six: molding; pumping and injecting the mixture into a flat plate line by a pump and a die head to form a thin sheet with the thickness of 1 mm, carrying out steam (80-100 ℃), baking (100-130 ℃) for 30 seconds, then pressing (0.6-1.2 mm), curling, coloring, primarily wrapping and cutting.

Step seven: primary sterilization; the formed crab sticks are evenly placed on a stainless steel food cart and enter a steam box for curing and sterilization (80 ℃).

Step eight: cooling and quick freezing.

Step nine: and (5) micro-thawing.

Step ten: stretching and packaging; the packaging material is selected from high oxygen barrier material (PVA, EVOH, PVDC).

Step eleven: secondary sterilization; generally, the temperature is about 80-120 ℃, the time is not more than 30 minutes, the faster the sterilization and the better the cooling, the product is cooled quickly by cooling water, and the product enters a storage room when the temperature is reduced to below 30 ℃.

Specifically, the third embodiment of the present invention:

step two: the final temperature for unfreezing the minced fillet is more suitable between 0 and 15 ℃;

step four: crushing, namely placing the cut materials into a chopping and mixing machine for chopping and mixing at low temperature (0-10 ℃).

Step five: and (3) chopping, wherein the chopping is always performed by adding ice scraps into the minced fillet to control the temperature, and the amount of the ice scraps added is included in the total amount of the added water. The auxiliary materials are added for 4 times: sequentially adding compound phosphate into the mixture (1), chopping and mixing the mixture at a high speed for 3min, and gradually adding borneol (controlling the temperature to be between 5 ℃ below zero and 15 ℃) to extract the soluble protein; (2) adding vegetable oil, ice egg white and egg white powder; (3) adding auxiliary materials for seasoning; and (4) adding 1.5% of hydroxypropyl distarch phosphate. The whole process is chopped at high speed, the total time is within 30 minutes, and the temperature is below 15 ℃;

step six: molding; pumping and injecting the mixture into a flat plate line by a pump and a die head to form a thin sheet with the thickness of 1 mm, carrying out steam (80-120 ℃), baking (90-120 ℃) for 30 seconds, then pressing (0.2-0.8 mm) wires, curling, coloring, primarily wrapping and cutting;

step seven: primary sterilization; uniformly placing the formed crab sticks on a stainless steel food cart, and putting the crab sticks into a steam box for curing and sterilization (at 90-120 ℃);

step eight: cooling and quick freezing;

step nine: micro-thawing;

step ten: stretching and packaging; the packaging material is selected from high oxygen resistance materials (PVA, EVOH, PVDC);

step eleven: secondary sterilization; generally, the temperature is about 90-120 ℃, the time is not more than 40 minutes, the faster the sterilization is, the better the cooling is, the product is cooled quickly by cooling water, and the product enters a storage room when the temperature is reduced to below 15 ℃.

Specifically, the fourth embodiment of the present invention:

a processing method of leisure crab-like stick food preserved at normal temperature comprises the following steps:

step two: the final temperature for unfreezing the minced fillet is more suitable between 10 ℃ below zero and 10 ℃;

step three: cutting, namely cutting the materials into different specifications according to the requirements of the food;

step four: crushing, namely placing the cut materials in a chopper mixer for chopping and crushing at low temperature (-5 ℃).

Step five: and (3) chopping, wherein the chopping is always performed by adding ice scraps into the minced fillet to control the temperature, and the amount of the ice scraps added is included in the total amount of the added water. The auxiliary materials are added for 4 times: sequentially adding compound phosphate into the mixture to perform high-speed chopping and mixing for 3min, and gradually adding borneol (controlling the temperature to be-5-10 ℃) to extract the salt-soluble protein; (2) adding vegetable oil, iced egg white and egg white powder; (3) adding auxiliary materials for seasoning; and (4) adding 1.8% of hydroxypropyl distarch phosphate. The whole process is chopped at high speed, the total time is within 30 minutes, and the temperature is below 15 ℃;

step six: molding; pumping and injecting the mixture into a flat plate line by a pump and a die head to form a thin sheet with the thickness of 1 mm, carrying out steam (100 ℃), baking (125 ℃) for 30 seconds, then pressing (0.7-1 mm) silk, curling, coloring, primarily wrapping and cutting;

step seven: primary sterilization; uniformly placing the formed crab sticks on a stainless steel food cart, and putting the crab sticks into a steam box for curing and sterilization (at 110 ℃);

step eight: cooling and quick freezing;

step nine: micro-thawing;

step eleven: performing secondary sterilization; generally, the temperature is about 100-125 ℃, the time is not more than 35 minutes, the faster the sterilization and the better the cooling, the product is cooled quickly by cooling water, and the product enters a storage room when the temperature is reduced to below 15 ℃.

Specifically, the fifth embodiment of the present invention:

step two: the final temperature for unfreezing the minced fillet is more suitable between 10 ℃ below zero and 5 ℃;

step four: crushing, namely placing the cut materials into a chopper mixer for low-temperature chopping and crushing at the low temperature of (-3-5 ℃);

step five: chopping, wherein the chopping is usually carried out by adding ice chips into the minced fillet to control the temperature, and the amount of the ice chips added is included in the total amount of the added water. The auxiliary materials are added for 4 times: adding 1.8% of hydroxypropyl distarch phosphate into the mixture in sequence (1). (2) Adding compound phosphate, chopping at high speed for 3min, gradually adding borneol (controlling the temperature to be-5-10 ℃) to extract the salt-soluble protein; (3) adding vegetable oil, ice egg white and egg white powder; and (4) adding auxiliary materials for seasoning. Chopping at high speed in the whole process, wherein the total time is within 30 minutes, and the temperature is below 10 ℃;

step six: molding; pumping and injecting the mixture into a flat plate line by a pump and a die head to form a sheet with the thickness of 1 mm, carrying out steam (105 ℃) baking (115 ℃) for 30 seconds, then pressing wires (0.5-0.8 mm), curling, coloring, primarily wrapping and cutting;

step seven: primary sterilization; uniformly placing the formed crab sticks on a stainless steel food cart, and putting the crab sticks into a steam box for curing and sterilization (at 115 ℃);

step eight: cooling and quick freezing;

step nine: micro-thawing;

Step eleven: secondary sterilization; generally, the temperature is about 90-120 ℃, the time is not more than 25 minutes, the faster the sterilization and the better the cooling, the product is cooled quickly by cooling water, and the product enters a storage room when the temperature is reduced to below 23 ℃.

The embodiments of the present invention have been described in detail above with reference to the accompanying drawings, but the present invention is not limited to the described embodiments. It will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, and the scope of protection is still within the scope of the invention.

Claims

1. A processing method of leisure crab-like bar food preserved at normal temperature is suitable for preparing various aquatic products and crab-like bar simulation products, and is characterized by comprising the following steps:

step four: chopping and crushing, namely putting the cut cod surimi into a chopper mixer for chopping and crushing at low temperature, wherein the temperature in the chopping and crushing process is controlled to be below 10 ℃, and the chopping and crushing temperature is preferably-1-2 ℃; wherein ice scraps and auxiliary materials are added into the cod surimi during chopping, the auxiliary materials are added in 4 steps, and the auxiliary materials comprise compound phosphate, vegetable oil, ice egg white, seasonings and hydroxypropyl distarch phosphate;

step six: primary sterilization, namely uniformly placing the molded crab sticks on a stainless steel food vehicle, and putting the crab sticks into a steam box for curing and sterilization, wherein the curing and sterilization temperature of the steam box is 90 ℃;

step eight: micro-thawing, namely taking out the crab stick after quick freezing and micro-thawing;

step ten: and (3) secondary sterilization, wherein the packaged crab sticks are subjected to secondary sterilization, the temperature of the secondary sterilization is between 90 and 115 ℃, and the time of the secondary sterilization is less than 30 minutes.

2. The method for processing leisure crab-like stick food preserved at normal temperature according to claim 1, wherein in the fourth step, ice crumbs are added to the cod surimi to control the temperature during chopping, and the amount of the added ice crumbs is included in the total amount of the added water.

3. The processing method of the leisure crab-like stick food preserved at normal temperature according to claim 1, wherein in the fourth step, the auxiliary materials are added for 4 times, firstly, the compound phosphate is added, and then the high-speed chopping is carried out for 3min, ice chips are gradually added in the process, and the temperature is controlled at 2-5 ℃ to extract the salt-soluble protein; then adding vegetable oil, frozen egg white and egg white powder in sequence, adding a seasoning auxiliary material, and finally adding hydroxypropyl distarch phosphate, wherein the content of the hydroxypropyl distarch phosphate is 2%, chopping at high speed in the whole adding process, the total time is within 30 minutes, the temperature is below 10 ℃, and the compound phosphate has the effects of keeping the water retention property of meat, enhancing the binding power and the like in meat products, so that the meat can still keep the water content in the processing process, the nutritional ingredients of the meat are less lost, and the tenderness of the meat is also preserved.

4. The processing method of the leisure crab-like stick food preserved at normal temperature according to claim 1, wherein in the step ten, the high oxygen resistance material is PVA, EVOH or PVDC.

5. The processing method of the leisure crab-like stick food preserved at normal temperature according to claim 1, which is characterized in that: in the step ten, the packaged product is cooled rapidly by cooling water after sterilization so as to enter a storage room when the temperature of the packaged product is reduced to below 20 ℃.