CN102028263B - Method for preparing low-salt leisure marinated fish from salted fish - Google Patents
Method for preparing low-salt leisure marinated fish from salted fish Download PDFInfo
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Abstract
The invention relates to a method for preparing low-salt leisure marinated fish from salted fish, mainly relates to an aquatic product processing technique and an aquatic product sterilization process, and belongs to the technical fields of aquatic product processing. The method mainly comprises the following steps of: cutting market dried fish or rinsed fish; performing composite desalination (ultrasonic wave and vacuum permeation) on the cut market dried fish or rinsed fish; and preliminarily drying, marinating, drying, saucing, packaging and sterilizing the fish to prepare the low-salt leisure marinated fish, wherein the step of saucing the fish is to add chitosan, red bayberry polyphenol and sodium lactate composite preservative liquid into the fish. The method for preparing the low-salt leisure marinated fish from the salted fish has the advantages that: (1) the traditional food processed by the salted fish is high in salt content and is bad for health; and due to the adoption of the composite desalination technique, the desalination degree can be increased, salt can be removed more effectively, nutritional ingredients are controlled not to be separated out to the maximum extent, and the texture of the fish is maintained better; and (2) due to the combination of natural preservatives, namely the chitosan, the red bayberry polyphenol and the sodium lactate, an antibacterial spectrum is expanded, the time of thermal sterilization is shortened, the texture of the fish is improved and the using amount of salt is reduced.
Description
Technical field
A kind of method of utilizing salted fish to prepare less salt leisure halogen fish relates generally to processing of aquatic products technology and aquatic product process for sterilizing, belongs to the aquatic product processing technique field.
Background technology
Grass carp is one of important fresh-water fishes of China, first of four large Chinese carps.The grass carp meat nature and flavor are sweet, warm, nontoxic, have warm stomach with in effect, meat fertilizer is tender, delicious flavour contains rich in protein, fat and mineral element.But for a long time, a little less than fresh-water fishes processing is extremely thin, restricted the development of freshwater aquaculture industry.Along with the introductions of high-quality fresh-water fishes with breed, the output of fresh-water fishes also can further enlarge.Therefore it is carried out deep processing, make full use of the fresh-water fishes resource, exploitation high-quality high-protein food seems extremely important.Halogen, the liquid that utilizes special spices medicinal material to be boiled into exactly make food cause ripe and let its tasty a kind of cooking method.The characteristics of spiced and stewed food: beautiful in colour lasting, major ingredient is soft tender, aromatic mellow.The development of carrying out the halogen fish product had both made full use of the fresh-water fishes resource, had developed the chinese tradition cuisines again.The present invention utilizes existing foods processing technique, with the dried less salt leisure food that is processed into of grass carp.
Ultrasonic wave is that a kind of frequency is higher than 20kHz and does not cause the elastic wave of the sense of hearing.Generally believe that at present its cavitation effect, fuel factor and mechanical effect are three broad theory foundations of ultrasonic technique, wherein cavitation effect is the most important.Often have some vacuum in the liquid or contain little of gas or the minute bubbles of steam, these minute bubbles sizes differ.When the ultrasonic wave of certain frequency acts on liquid, have only the vesicle of sized that covibration can take place.Vesicle greater than resonant size is displaced outside the liquid; Under ultrasonication, become big gradually less than the vesicle of resonant size, when its during near resonant size, the sparse stage of sound wave swells vesicle rapidly; At the compression stage of sound wave, vesicle is again suddenly by adiabatic compression, until burying in oblivion.Bury in oblivion in the process, the vesicle internal high temperature can reach several thousand degree, and high pressure then reaches several thousand atmospheric pressure, and above-mentioned phenomenon is called cavitation phenomenon.The present invention is used for the desalination of sea water vegetable with ultrasonic technology, and the processing time is short, and salt rejection rate is high, and the histocyte of fruits and vegetables is not damaged.
Employing distilled water is penetrating fluid, utilizes the high of salt ion in distilled water and the dried fish, increases osmotic engine through vacuumizing, and the salt ion in the dried fish is constantly permeated to low concentration, thereby reach the purpose that improves desalination speed.
Shitosan is a deacetyl chitin, is chitinous a kind of derivative, stable in properties, nontoxic.Research shows that shitosan has the inhibition bacterial action, therefore, is expected as the natural preferably meat antisepsis antistaling agent of a kind of cheapness, effect.It is a kind of edible safety of generally acknowledging in the world and natural materials with health role, is used as anticorrisive agent or food additives by many state approvals at present.Domestic reporting in Western-style ham, when the addition of shitosan >=0.1%, can produce the effect of better inhibited microorganism.Shitosan has the characteristic of broad-spectrum antiseptic, has stronger inhibition and killing action for bacterium, mould and saccharomycete such as common pathogenic bacteria, spoilage organisms, food poisoning bacterias.But shitosan is for microorganisms such as Escherichia coli, shigella flexneri, bacillus anthracis and Candida albicans, has only inhibitory action and do not have killing action.Therefore antibacterial, the bactericidal action of shitosan receive the restriction of multiple factor.Food with certain density chitosan treatment after, remaining assorted bacterium mainly is a bacillus aerobic and property disliked anaerobism.
Shitosan to the mechanism of the anti-corrosive fresh-keeping of meat products is: the one, and shitosan is the unique positively charged material of nature, and microorganism is electronegative, positive and negative charge has the effect of mutual absorption, thereby has suppressed the growth of bacterium; It two is that shitosan can be penetrated in the cell membrane of bacterium and goes; Combine with the DNA in the cell; This combination makes bacterium nuclear DNA to be obstructed synthetic with interferencing protein of rna transcription; The breeding of bacterium is restricted, and makes bacterium be in complete dormancy or semidormancy state, thereby has reached the effect of restraining bacterial growth.
The general name of the polyphenols that bayberry polyphenol is in the red bayberry to be contained comprises anthocyanin, flavonols, flavones, gallic acid, protocatechuic acid etc., and wherein anthocyanin, flavones and gallic acid belong to the more polyphenols of content.The characteristics of bayberry polyphenol are to contain more phenolic hydroxyl group in the molecular structure, have the stronger hydrionic effect that provides, and can remove active oxygen radical, have non-oxidizability, and are antitumor, antibacterial, antiviral, effects such as anti-platelet aggregation.Therefore bayberry polyphenol has antioxidation, also has antibacterial antisepsis simultaneously.
Sodium lactate is widely used in food: emulsifying agent, NMF, flavour improvers, quality improver, anti-oxidant synergist and pH conditioning agent can be done in (1); Be widely used in the poultry food processing industry, ability enhancing flavor, the growth that suppresses malignant bacteria in the food, prolongation product shelf life; (2) sodium lactate is as food preservative, flavor enhancement, antifreezing agent, NMF etc., and part substitutes Sodium Benzoate and makes aseptic applications in food service industry abroad.Sodium lactate has superiority on using than Sodium Benzoate, natrium citricum, sodium sorbate etc., particularly in meat products, has following remarkable result (1) to prolong shelf life, can prolong 30% to 100%, even longer; (2) growth of pathogenic bacteria such as HT Escherichia coli, Listeria monokaryon hyperplasia bacterium, meat poison shuttle shape bacillocin etc. in the inhibition food, thus foodsafety increased; (3) strengthen and the local flavor that keeps meat; (4) can reduce the sodium chloride consumption as a kind of salt, sodium lactate has more security concerning low salt heart patient, hypertensive patient, kidney patient simultaneously.For example preparation has the body-building salt of potassium-sodium balance.
Owing to all have lactic acid to exist in nearly all musculature, so sodium lactate is harmless.It is neutral that sodium lactate pH value is, and is fit to add in all meat products.The antisepsis principle of sodium lactate has two: the interpolation of (1) sodium lactate can reduce the water activity of product, thereby stops microbial growth.(2) lactate ion has antibacterial functional group.
Desalted on relevant domestic and chitosan composite patent term, Zhang Min, Cai Jinlong invented a method of producing salt sea vegetables (Chinese invention patent, patent number: 200710134748), the vacuum degree-0.09Mpa conditions vacuum infiltration desalination, desalination time is 2-8h; control the final salt content was 1.5% -5.0%.Carry out the desalination of extra large asparagus with the method, not only improved desalination speed, and owing to be under the vacuum conditions of higher, alleviate even avoided because the adverse effect of the color aspect that oxidation brings.The vacuum infiltration desalting technology is used for the desalination of vegetable product generally speaking.But the present invention's difference of patent therewith is the vacuum infiltration desalting technology is applied in the fish product, has improved desalination speed, has reduced separating out of nutritional labeling simultaneously, has strengthened fish physique structure.
Zhang Min, bamboo Boon invented a sea vegetables fresh or dehydrated before processing method using ultrasonic assisted desalination (Chinese invention patent, patent number: CN200610096134.3).The ultrasonic wave assisted desalination is adopted in the desalination of sea water vegetable: adopting temperature is-20 ℃, and the time is that 4-10h carries out freezing preliminary treatment, the freezing running water that adds sample volume 1/3 amount afterwards; Adopt the ultrasonic wave assisted desalination, condition is: frequency 20-24KHz, power 400-800w; Intermittent time 5s, ultrasonic time 5s, omnidistance time 10-15min; 80-90 ℃ of protection temperature, salt rejection rate reaches 30%-60%.The present invention adopts the new technology of ultrasonic wave assisted desalination before the fresh-keeping or dehydration processing at sea water vegetable, its finished product has that desalting effect is good, action time short, keep points such as the raw material original shape is good, operating cost is low.But the difference of the present invention and this patent is to adopt compound desalting technology, in conjunction with ultrasonic wave and vacuum infiltration desalination, reduces the salt content of dried fish better, has prolonged the processing time of ultrasonic wave desalination simultaneously.But reduced total desalination time of dried fish.
Feng Jinyang, Li Yunfen have invented a kind of employing polyethylene or polyvinylidene chloride and shitosan and have processed fruits and vegetables moisture retention, antibacterial preservative film (Chinese invention patent; The patent No.: 200910273052); The prepared preservative film of this invention have moisture retention good, have antibiotic function simultaneously, help prolonging the fresh-keeping storage life of fruit and vegetable etc.But the present invention's difference of patent therewith is not to be that shitosan is processed preservative film, is to utilize itself bacteriostasis, and itself and sodium lactate is composite, enlarges its scope of restraining fungi.Not to use it for preserving fruit and vegetable utilizing but use it on the aquatic products in addition.
Du Yumin, Wang Xiaohui have been invented a kind of preparation method's (Chinese invention patent of shitosan/zinc compound bactericide; The patent No.: 200510018647); This disclosure of the Invention a kind of method for preparing shitosan/zinc compound bactericide; This method is with raw materials of chitosan purification back and transition metal zinc ion coordination, and with acetone ethanol mixed solvent deposition, the washing drying obtains shitosan/zinc compound bactericide.The organic/inorganic complex antimicrobials that makes in this way has good broad spectrum antibacterial, the bacteriostatic activity of various pathogens is all had significantly improve, and obviously strengthens than independent shitosan and the separate metal zinc antiseptic bacteriostatic activity to bacterium and fungi.This new and effective antiseptic can be used for the antibiotic of food, textile industry and commodity, and this preparation method is simple.But the present invention therewith the difference of patent to be to enlarge the mode of antimicrobial spectrum different, not with shitosan and metal composite, but, mainly use it on the preservation of fishery itself and the composite antimicrobial spectrum that enlarges of sodium lactate.
Summary of the invention
The purpose of this invention is to provide a kind of method that grass carp does desalination speed, keeps its nutritional labeling and matter structure that improves.Confirm that shitosan, bayberry polyphenol and sodium lactate use separately and when composite to the influence of halogen fish shelf life and product quality, confirm the optium concentration when it uses.
Technical scheme of the present invention: traditional hydrostatic desalting technology is applied in grass carp when doing desalination, and the desalination time is long, and fish body nutritional labeling is separated out seriously, and fish physique structure is more diffusing.Adopt compound desalination (ultrasonic wave+vacuum infiltration) technology; Improve desalination speed, reduced the salt content of product to a greater extent, produced salt-poor diet; Adopt compound desalination (ultrasonic wave+vacuum infiltration) can also reduce separating out of some soluble nutritious components simultaneously, strengthen its matter structure.Adopt shitosan, bayberry polyphenol and sodium lactate composite fresh-keeping liquid, the three uses simultaneously and can enlarge antimicrobial spectrum, prolongs halogen fish product shelf life.Detailed process is: compound desalination (ultrasonic wave+vacuum infiltration), preliminarily dried, stew in soy sauce, drying, sauce system (adding composite fresh-keeping liquid), vacuum-packed, sterilization.
Adopt shitosan, bayberry polyphenol and sodium lactate composite among the present invention, enlarge scope of restraining fungi, can prolong the shelf life of leisure halogen fish product well, shorten halogen fish sterilizing time, kept the matter structure of halogen fish better, reduce the use amount of salt.Employed shitosan, bayberry polyphenol are natural antiseptic agent among the present invention, and be also with health role simultaneously.
A kind of method of utilizing salted fish to prepare less salt leisure halogen fish, step is following:
(1) compound desalination: the fish of commercially available dried fish or process rinsing is divided into fish piece of uniform size; 40-50 ℃ of control temperature; At frequency 20-24KHz, under the power 400-800w condition, carry out ultrasonic wave desalination 20-25min according to the circulation of intermittent time 5s, ultrasonic time 5s;
Gained fish piece after the ultrasonic wave desalination is placed the vacuum still An the mass ratio of Shui ︰ fish piece=10-15 ︰ 1, vacuumize, the setting operating pressure is 0.09MPa, vacuum infiltration desalination 2-3 hour, and salt content is 1.5%-1.8% after the desalination;
(2) preliminarily dried: with the fish piece preliminarily dried 1.5h in 50 ℃ air dry oven after the compound desalination of step (1) gained;
(3) stew in soy sauce: the thick gravy prescription is the solution of anise 3%, yellow rice wine 2%, sugar 2.5%, chickens' extract 1%; With the seasoning dipping in the above-mentioned thick gravy prescription that boils of the fish piece behind step (2) the gained preliminarily dried, stew in soy sauce 2.5h makes the halogen fish;
(4) drying: step (3) gained halogen fish is placed 50 ℃ the dry 1.5-2.5h of air dry oven;
(5) sauce system: the shitosan, 0.3% bayberry polyphenol, 1% sodium lactate and 1% the vinegar that in thick gravy, add halogen fish weight 0.5% are modulated into tartar sauce; The dried halogen fish of step (4) gained is placed above-mentioned tartar sauce sauce system 1h, obtain salt content less than 2% low bittern fish;
(6) vacuum packaging and sterilization: with the low bittern fish of step (5) gained with the aluminium foil bag vacuum packaging after, at 121 ℃ of following sterilization 15min, obtain the less salt halogen fishery-ies product that lies fallow.
Step (6) is with the vacuum-packed less salt leisure of compound package material PET/AL/CPP halogen fish.
Experiment showed, that through preservation its peroxide value of sample, acid value, total plate count, the Escherichia coli of handling with composite fresh-keeping liquid all are lower than the sample of handling without fresh-keeping liquid.And the former subjective appreciation product mouthfeel is better, has distinctive fragrance of halogen fish and matter structure.
Beneficial effect of the present invention: first compound desalination (ultrasonic wave+vacuum infiltration) technology is used for the desalination that grass carp does, can effectively reduces the salt content that grass carp does, reduce nutritional labeling and separate out, produce the low preferably bittern fish leisure food of quality.Shitosan is a natural antiseptic agent, and is harmless, and shitosan is also with health role simultaneously; Anti-oxidant, bacteriostasis that bayberry polyphenol has also has unique pharmacological action simultaneously.Adopt shitosan, bayberry polyphenol and sodium lactate composite, enlarged antimicrobial spectrum, prolonged the shelf life of low bittern fish leisure food.Shortened sterilizing time to the halogen fish.When using sodium lactate simultaneously, can reduce the salt consumption that the halogen fish adds man-hour.
The specific embodiment
The processing of embodiment 1 less salt leisure halogen grass carp
Commercially available grass carp is done (initial salt content is about 5%) and cut apart, the fish block size is about 2 * 4 * 1.5cm, carries out ultrasonic wave desalination: frequency 20-24KHz, power 400-800w earlier; Intermittent time 5s, ultrasonic time 5s, omnidistance time 20-25min; 40-50 ℃ of protection temperature places the vacuum still with pending dried fish sample then, vacuumizes after the connection; Carry out the back-pressure osmotic treated, operating pressure is 0.09MPa, and ratio of water to material is 10:1.Desalination placed 50 ℃ hot air drier tentatively to dry 1.5h after 2 hours; Oven dry finishes; The thick gravy (anise 3%, yellow rice wine 2%, sugar 2.5%, chickens' extract 1%) that places heat to boil dried fish carries out stew in soy sauce 2.5h; Stew in soy sauce finishes and dried fish is placed 50 ℃ the dry 1.5h of hot air drier, at last sauce system 1h (tartar sauce is to add 0.5% shitosan, 0.3% bayberry polyphenol, 1% sodium lactate, 1% vinegar in the thick gravy) in tartar sauce.Packing adopts compound package material PET/AL/CPP, sterilization: 121 ℃, and 15min.
Experiment showed, that through preservation its peroxide value of sample, acid value, total plate count, the Escherichia coli of handling with composite fresh-keeping liquid all are lower than the sample of handling without fresh-keeping liquid.And the former subjective appreciation product mouthfeel is better, has distinctive fragrance of halogen fish and matter structure.
Embodiment 2: the processing of less salt leisure baby croaker
The baby croaker that will pass through preliminary rinsing carries out ultrasonic wave desalination: frequency 20-24KHz, power 400-800w, intermittent time 5s earlier; Ultrasonic time 5s, omnidistance time 20-25min, 40-50 ℃ of protection temperature; Be placed on again in the vavuum pump still, vacuumize after the connection, carry out the back-pressure osmotic treated; Operating pressure is 0.09MPa, and ratio of water to material is 15:1.Desalination was placed in 50 ℃ the hot air drier and tentatively dries 1.5h in 3 hours.The thick gravy (anise 3%, yellow rice wine 2%, sugar 2.5%, chickens' extract 1%) that places heat to boil dried fish after the preliminary oven dry carries out stew in soy sauce 2.5h; Stew in soy sauce finishes and dried fish is placed 50 ℃ the dry 1.5h of hot air drier; Sauce system 1h (tartar sauce is to add 0.5% shitosan, 0.3% bayberry polyphenol, 1% sodium lactate, 1% vinegar in the thick gravy) packing adopts compound package material PET/AL/CPP in tartar sauce at last; Sterilization: 121 ℃, 15min.
Through experiment showed, that through preservation its peroxide value of sample, acid value, total plate count, the Escherichia coli of handling with composite fresh-keeping liquid all are lower than the sample of handling without fresh-keeping liquid.And the former subjective appreciation product mouthfeel is better, has distinctive fragrance of halogen fish and matter structure.
Claims (2)
1. method of utilizing salted fish to prepare less salt leisure halogen fish is characterized in that step is following:
(1) compound desalination: commercially available dried fish is divided into fish piece of uniform size, and 40-50 ℃ of control temperature at frequency 20-24KHz, under the power 400-800w condition, carried out ultrasonic wave desalination 20-25min according to the circulation of intermittent time 5s, ultrasonic time 5s;
Gained fish piece after the ultrasonic wave desalination is placed the vacuum still An the mass ratio of Shui ︰ fish piece=10-15 ︰ 1, vacuumize, the setting operating pressure is 0.09MPa, vacuum infiltration desalination 2-3 hour, and salt content is 1.5%-1.8% after the desalination;
(2) preliminarily dried: with the fish piece preliminarily dried 1.5h in 50 ℃ air dry oven after the compound desalination of step (1) gained;
(3) stew in soy sauce: the thick gravy prescription is the solution of anise 3%, yellow rice wine 2%, sugar 2.5%, chickens' extract 1%; With the seasoning dipping in the above-mentioned thick gravy prescription that boils of the fish piece behind step (2) the gained preliminarily dried, stew in soy sauce 2.5h makes the halogen fish;
(4) drying: step (3) gained halogen fish is placed 50 ℃ the dry 1.5-2.5h of air dry oven;
(5) sauce system: the shitosan, 0.3% bayberry polyphenol, 1% sodium lactate and 1% the vinegar that in thick gravy, add halogen fish weight 0.5% are modulated into tartar sauce; The dried halogen fish of step (4) gained is placed above-mentioned tartar sauce sauce system 1h, obtain salt content less than 2% low bittern fish;
(6) vacuum packaging and sterilization: with the low bittern fish of step (5) gained with the aluminium foil bag vacuum packaging after, at 121 ℃ of following sterilization 15min, obtain the product less salt halogen fish of lying fallow.
2. according to the said method of utilizing salted fish to prepare less salt leisure halogen fish of claim 1, it is characterized in that step (6) is with the vacuum-packed less salt leisure of compound package material PET/AL/CPP halogen fish.
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| CN102388948A (en) * | 2011-11-22 | 2012-03-28 | 浙江严州府食品有限公司 | Method for preparing long-shelf-life flavor spiced fish by utilizing frozen fish |
| CN102669788B (en) * | 2012-05-22 | 2013-11-20 | 上海束能辐照技术有限公司 | Processing method for improving quality of instant chicken feet by adopting ultrasonic combined with electron beam cold sterilization |
| CN103005516B (en) * | 2012-12-12 | 2013-11-20 | 浙江严州府食品有限公司 | Method for processing loose structure type seasoning flavor marinated fish |
| CN107432405A (en) * | 2017-08-24 | 2017-12-05 | 合肥市福来多食品有限公司 | A kind of method that ultrasonic auxiliary vacuum infiltration joint desalination and Salted duck egg recycle clearly |
| CN108294098B (en) * | 2018-03-05 | 2019-11-08 | 江南大学 | A method of shelf life extension after the pre- frying in conditioning fish head center kitchen |
| CN112155131A (en) * | 2020-09-16 | 2021-01-01 | 上海耐威克宠物用品有限公司 | Low-allergy freeze-dried snack for pets and preparation method thereof |
| CN112741281A (en) * | 2021-02-06 | 2021-05-04 | 贵州省生物技术研究所(贵州省生物技术重点实验室、贵州省马铃薯研究所、贵州省食品加工研究所) | Vacuum assisted technology for rapid salt infiltration of fish body |
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