Production process of soft package instant fish block based on microwave fast sterilization technology

Abstract

The invention discloses a production process of a soft package instant fish block based on a microwave fast sterilization technology. The method comprises the following steps of (1) performing raw material pretreatment, and performing cleaning, skin removal and bone removal on fresh fish; (2) performing split charging; cutting fish meat into blocks; performing weighing; performing split charging into steaming and boiling bags; (3) performing vacuum sealing packaging; sealing openings of the steaming and boiling bags filled with the fish; (4) performing microwave fast heating, wherein the heating time is shorter than 5min; performing microwave temperature rise to 60 to 90 DEG C so that the coldest point temperature of the fish block reaches 90 DEG C to 100 DEG C; (5) after the microwave heating, performing heat insulation on the fish block for 3min to 6min at 95 + / - 2 DEG C; (6) performing water bath cooling for 10 min; lowering the temperature of the coldest point of the fish block toa value below 25 DEG C; (7) finally, performing storage at normal temperature or at 0 to 4 DEG C in a refrigeration house. An alternating electric field is used for performing integral heating on thematerials during microwave heating; the heating efficiency is higher; the speed is higher; the production of high-quality low-salt and low-addition health products can be realized.

Description

technical field [0001] The invention relates to the new technology field of food processing, in particular to a production process of soft-packed ready-to-eat fish nuggets based on microwave rapid sterilization technology. Background technique [0002] Aquatic products, especially all kinds of fish, have high nutritional content, contain a variety of unsaturated fatty acids, and contain a lot of protein. Except for a small part that can be eaten raw, most of them need to be processed to avoid potential parasite and microbial risks. Fish is easy to breed bacteria due to its rich nutrients and high water content, and its quality will deteriorate rapidly in an open environment. For inland areas far from the sea, traditional smoking, salting and canning will seriously damage the nutritional content of fish meat, or add too much salt or additives to prolong the storage period, causing the problem of excessive flavor. [0003] Even if frozen aquatic products are combined with th...

AI Technical Summary

Problems solved by technology

Among them: pickling: the osmotic pressure of the system is increased by high concentration of salt or sugar, thereby reducing the water activity to achieve the purpose of inhibiting the reproduction of microorganisms; water bath sterilization: water bath sterilization is mainly soaked in hot water, through heat transfer to make the food inside the can The temperature rises, heat inactivates microorganisms; steam sterilization: steam sterilization is achieved by saturated air, pressure, and air back pressure. The temperature is higher than that of a water bath, but it takes a long time and consumes a lot of energy.

Traditional smoking, salting and canned heat sterilization will seriously damage the nutritional content of fish, or add too much salt or additives to prolong the storage period, causing the problem of excessive flavor

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