CN103989234B - A kind of preparation method of grass carp water-loss reducer and water-retaining method - Google Patents
A kind of preparation method of grass carp water-loss reducer and water-retaining method Download PDFInfo
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- CN103989234B CN103989234B CN201410224410.4A CN201410224410A CN103989234B CN 103989234 B CN103989234 B CN 103989234B CN 201410224410 A CN201410224410 A CN 201410224410A CN 103989234 B CN103989234 B CN 103989234B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
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Abstract
The preparation method of grass carp water-loss reducer and a water-retaining method, after decaptitated by fresh grass carp tail, dephosphorization, peeling, taking-up grass carp harslet is for subsequent use; Under 4 DEG C of conditions, grass carp harslet meat grinder is rubbed, adds pure water, homogeneous; By edible NaOH adjust ph, filter and remove insoluble matter, obtain grass carp harslet protein liquid; Grass carp harslet protein liquid, composite phosphate are added in deionized water, preparation water-loss reducer.Fresh grass carp is cut into flesh of fish block, and flesh of fish block is immersed in water-loss reducer after 0.5h ~ 2h, is taken out by the fish block after soaking, cold storage after quick-frozen.Advantage is: in water-loss reducer, phosphorus content is low, and Water-saving effect is good, and loss late of thawing is low, can keep delicate flavour and the mouthfeel of grass carp itself, and preparation technology is simple, and processing ease is applicable to suitability for industrialized production.
Description
Technical field
The invention belongs to field of processing of aquatic products, particularly a kind of preparation method of grass carp water-loss reducer and water-retaining method.
Background technology
Aquatic products are in processing transporting procedures, and in order to increase the hold facility of moisture in aquatic products to improve the stability of moisture, the general polyphosphate that uses is as water-loss reducer.Water-loss reducer can keep the fresh and tender degree of aquatic products, improve yield rate, but excessive interpolation polyphosphate, aquatic products are easily caused to occur organizing coarse, with the problem such as metal astringent taste, consumer can cause blood clotting after eating the aquatic products adding excessive polyphosphate, its catabolite phosphate also may increase the possibility that absorption person's cardiovascular and cerebrovascular disease occurs, and affects body calcium phosphorus balance simultaneously, causes the generation of the unbalance relevant disease of calcium phosphorus.Therefore, develop a kind of new aquatic products water-loss reducer, reduce the use amount of polyphosphate, become the research direction of current water-loss reducer.
CN201010511888.7 discloses a kind of Cod water-retaining agent, wherein converted starch 30 ~ 40 parts, food acidity conditioning agent 30 ~ 40 parts, 10 ~ 12 parts, sweet mellow wine, marine alga alcohol 5 ~ 8 parts.CN201010523259.6 discloses a kind of phosphate-free water-retaining agent for peeled shrimp and using method thereof, batching mass percent is algin oligosaccharide 0.5 ~ 3%, converted starch 1 ~ 10%, calcium chloride 0.3 ~ 3%, D-sorbite 0.5 ~ 10%, lactose 0.5 ~ 5%, surplus is pure water, peeled shrimp is soaked, carries out water conservation.These two kinds of water-loss reducers have certain Water-saving effect to aquatic products, but it is complicated to there is batching, and technique is loaded down with trivial details, and production cost is higher, and the loss late of thawing of aquatic products is higher, and after aquatic products thaw, eating mouth feel is poor.
CN201010177699.0 discloses a kind of water-loss reducer preparation method for peeled shrimp, floods and carry out water conservation in 5 hours after utilizing the water-loss reducer containing edible salt 20 ~ 50 parts, bicarbonate 5 ~ 30 parts, citrate 1 ~ 20 part, glucono-δ-lactone 1 ~ 20 part to mix with raw material.The Water-saving effect of this water-loss reducer is better, and loss late of thawing is little, but owing to using a large amount of edible salts, and the processing time needs 5 hours, and the processing time is long, easy delicate flavour and the mouthfeel affecting marine product.
China is fish production and consumption big country, aquaculture in 2012 and fish for fish totally 3,476 ten thousand tons account for 58.8% of aquatic products total amount, at present along with the increase day by day of fish fabricated product amount, a large amount of processing fents fails to make full use of, wherein account for the internal organ of raw material fish 10 ~ 15%, the content of crude protein reaches 6.7 ~ 9.9%, from various necessary amino acid, except cystine is very micro-, other essential amino acid is all close to whole-egg protein.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of preparation method of grass carp water-loss reducer, and in this water-loss reducer, phosphorus content is low, and Water-saving effect is good, loss late of thawing is low, can keep delicate flavour and the mouthfeel of grass carp itself, and preparation technology is simple, processing ease, is applicable to suitability for industrialized production.
Technical solution of the present invention is:
A preparation method for grass carp water-loss reducer, its concrete steps are as follows:
(1) decaptitated by fresh grass carp after tail, dephosphorization, peeling, taking-up grass carp harslet is for subsequent use;
(2) under 4 DEG C of conditions, grass carp harslet meat grinder is rubbed, add pure water, the grass carp harslet of described rubbing and the mass ratio 1:5 ~ 1:6 of pure water, homogeneous 1min, with edible NaOH adjust ph to 10 ~ 12, leaves standstill 8min ~ 12min, filter and remove insoluble matter, obtain grass carp harslet protein liquid;
(3) grass carp harslet protein liquid, composite phosphate are added in deionized water, preparation grass carp harslet protein liquid mass percentage concentration are 3% ~ 6%, the water-loss reducer of composite phosphate mass percentage concentration 0.15% ~ 0.25%.
The mixture that described composite phosphate is tripolyphosphate, pyrophosphate, hexametaphosphate are mixed to get according to mass ratio 2:2:1.
A water-retaining method for grass carp, its concrete steps are as follows:
(1) the fresh grass carp after tail of decaptitating, dephosphorization, peeling is cut into the flesh of fish block of 130g ~ 150g, flesh of fish block is immersed in that grass carp harslet protein liquid mass percentage concentration is 3% ~ 6%, in the water-loss reducer of composite phosphate mass percentage concentration 0.15% ~ 0.25%, the described grass carp flesh of fish is 1:1.5 ~ 1:2.5 with the mass ratio of water-loss reducer, at 9 DEG C ~ 11 DEG C, soak 0.5h ~ 2h, stir once every 15min ~ 20min in immersion process;
(2) the fish block after immersion is taken out, cold storage after quick-frozen.
Beneficial effect of the present invention:
(1), utilize basic hydrolysis grass carp harslet to prepare visceral protein liquid, preparation technology is simple, and processing ease, avoids the uncertainty of enzymolysis, and saves time and cost.
(2), the visceral protein from fish body itself is adopted to be the primary raw material of water-loss reducer, the delicate flavour of oppressing can be kept, utilize water imbibition and the gelation of grass carp harslet albumen, carry out water conservation by soaking to the grass carp flesh of fish, raw material sources are extensive, cheap, reduce phosphatic use amount, solve the problem that phosphate exceeds standard, achieve the recycling of disposal from fishery product processing, reduce the wasting of resources and problem of environmental pollution, achieve the recycling of discarded object.
(3), this water-loss reducer decreases phosphatic use amount, loss late of thawing and cooking loss rate low, retentiveness is good, all reach the effect of composite phosphate water-loss reducer, and the change of product color can not be caused, improve the white using composite phosphate water-loss reducer to cause to deepen, the drawback that red, yellow shoals; Further, the consistency and elasticity of the flesh of fish itself is unaffected, can keep the mouthfeel of grass carp own.
Detailed description of the invention
embodiment 1
(1) grass carp that use trapping period is 48h ~ 72h decaptitates after tail, dephosphorization, peeling, and taking-up grass carp harslet is for subsequent use;
(2) under 4 DEG C of conditions, grass carp harslet meat grinder is rubbed, adds pure water, the grass carp harslet of described rubbing and the mass ratio 1:5 of pure water, homogeneous 1min; Under 4 DEG C of conditions, by edible NaOH adjust ph to 10, leave standstill 8min, filter and remove insoluble matter, obtain grass carp harslet protein liquid;
(3) grass carp harslet protein liquid, composite phosphate (tripolyphosphate: pyrophosphate: the mass ratio of hexametaphosphate is 2:2:1) are added in deionized water, preparation grass carp harslet protein liquid mass percentage concentration are 3%, the water-loss reducer of composite phosphate mass percentage concentration 0.25%;
(4) the fresh grass carp after tail of decaptitating, dephosphorization, peeling is cut into the flesh of fish block of 130g ~ 150g, flesh of fish block is immersed in that grass carp harslet protein liquid mass percentage concentration is 3%, in the water-loss reducer of composite phosphate mass percentage concentration 0.25%, the described grass carp flesh of fish is 1:2.5 with the mass ratio of water-loss reducer, at 9 DEG C ~ 11 DEG C, soak 0.5h, stir once every 15min in immersion process;
(5) the fish block after immersion is taken out, cold storage after quick-frozen.
embodiment 2
(1) grass carp that use trapping period is 48h ~ 72h decaptitates after tail, dephosphorization, peeling, and taking-up grass carp harslet is for subsequent use;
(2) under 4 DEG C of conditions, grass carp harslet meat grinder is rubbed, adds pure water, the grass carp harslet of described rubbing and the mass ratio 1:6 of pure water, homogeneous 1min; Under 4 DEG C of conditions, by edible NaOH adjust ph to 12, leave standstill 10min, filter and remove insoluble matter, obtain grass carp harslet protein liquid;
(3) grass carp harslet protein liquid, composite phosphate (tripolyphosphate: pyrophosphate: the mass ratio of hexametaphosphate is 2:2:1) are added in deionized water, preparation grass carp harslet protein liquid mass percentage concentration are 6%, the water-loss reducer of composite phosphate mass percentage concentration 0.15%;
(4) the fresh grass carp after tail of decaptitating, dephosphorization, peeling is cut into the flesh of fish block of 130g ~ 150g, flesh of fish block is immersed in that grass carp harslet protein liquid mass percentage concentration is 6%, in the water-loss reducer of composite phosphate mass percentage concentration 0.15%, the described grass carp flesh of fish is 1:1.5 with the mass ratio of water-loss reducer, at 9 DEG C ~ 11 DEG C, soak 2h, stir once every 20min in immersion process;
(5) the fish block after immersion is taken out, cold storage after quick-frozen.
embodiment 3
(1) grass carp that use trapping period is 48h ~ 72h decaptitates after tail, dephosphorization, peeling, and taking-up grass carp harslet is for subsequent use;
(2) under 4 DEG C of conditions, grass carp harslet meat grinder is rubbed, adds pure water, the grass carp harslet of described rubbing and the mass ratio 1:5.5 of pure water, homogeneous 1min; Under 4 DEG C of conditions, by edible NaOH adjust ph to 11, leave standstill 12min, filter and remove insoluble matter, obtain grass carp harslet protein liquid;
(3) grass carp harslet protein liquid, composite phosphate (tripolyphosphate: pyrophosphate: the mass ratio of hexametaphosphate is 2:2:1) are added in deionized water, preparation grass carp harslet protein liquid mass percentage concentration are 4.5%, the water-loss reducer of composite phosphate mass percentage concentration 0.20%;
(4) the fresh grass carp after tail of decaptitating, dephosphorization, peeling is cut into the flesh of fish block of 130g ~ 150g, flesh of fish block is immersed in that grass carp harslet protein liquid mass percentage concentration is 4.5%, in the water-loss reducer of composite phosphate mass percentage concentration 0.20%, the described grass carp flesh of fish is 1:2 with the mass ratio of water-loss reducer, at 9 DEG C ~ 11 DEG C, soak 1h, stir once every 20min in immersion process;
(5) the fish block after immersion is taken out, cold storage after quick-frozen.
Comparative example 1
(4) the fresh grass carp after tail of decaptitating, dephosphorization, peeling is cut into the flesh of fish block of 130g ~ 150g, flesh of fish block is immersed in the water-loss reducer of composite phosphate mass percentage concentration 0.50%, at 9 DEG C ~ 11 DEG C, soak 2h, stirs once in immersion process every 20min;
(5) the fish block after immersion is taken out, cold storage after quick-frozen.
Adopt the grass carp fish block cold storage of water-loss reducer process after 5 weeks embodiment 1 ~ embodiment 3, comparative example 1, measure loss late, the cooking loss rate of thawing, and analysis moisture state, texture characteristic, chromatic aberration, moisture holding capacity, testing result is as shown in table 1:
Table 1
As can be seen from Table 1, the loss late of thawing of the embodiment of the present invention 1 ~ embodiment 3 is lower than comparative example 1(composite phosphate water conservation), cooking loss rate, retentiveness and comparative example 1(composite phosphate water conservation) compared with there was no significant difference (p>0.05); Comparative example 1(composite phosphate water conservation) there were significant differences with the color of fresh grass carp meat, and the change (p>0.05) that can not cause product color of the embodiment of the present invention 1 ~ embodiment 3, improve the white using composite phosphate to cause to deepen, the drawback that red, yellow shoals; Comparative example 1(composite phosphate water conservation) cause the remarkable deliquescing of product, there were significant differences compared with fresh grass carp meat (p<0.05), and, the embodiment of the present invention 1 ~ embodiment 3 can not cause the change of product hardness,, with fresh grass carp meat without significant difference (p>0.05); Comparative example 1(composite phosphate water conservation) product flexibility decrease, but the embodiment of the present invention 1 ~ embodiment 3 causes product flexibility decrease, and amplitude is significantly less than (p<0.05); Comparative example 1(composite phosphate water conservation) aquatic products that process, delicate flavour and the mouthfeel of grass carp itself can be kept.
Claims (3)
1. a preparation method for grass carp water-loss reducer, is characterized in that: concrete steps are as follows:
(1) decaptitated by fresh grass carp after tail, dephosphorization, peeling, taking-up grass carp harslet is for subsequent use;
(2) under 4 DEG C of conditions, grass carp harslet meat grinder is rubbed, add pure water, the grass carp harslet of described rubbing and the mass ratio 1:5 ~ 1:6 of pure water, homogeneous 1min, with edible NaOH adjust ph to 10 ~ 12, leaves standstill 8min ~ 12min, filter and remove insoluble matter, obtain grass carp harslet protein liquid;
(3) grass carp harslet protein liquid, composite phosphate are added in deionized water, preparation grass carp harslet protein liquid mass percentage concentration are 3% ~ 6%, the water-loss reducer of composite phosphate mass percentage concentration 0.15% ~ 0.25%.
2. the preparation method of grass carp water-loss reducer according to claim 1, is characterized in that: the mixture that described composite phosphate is tripolyphosphate, pyrophosphate, hexametaphosphate are mixed to get according to mass ratio 2:2:1.
3. the water-loss reducer utilizing the preparation method of claim 1 to obtain, to a water-retaining method for grass carp, is characterized in that: concrete steps are as follows:
(1) the fresh grass carp after tail of decaptitating, dephosphorization, peeling is cut into the flesh of fish block of 130g ~ 150g, flesh of fish block is immersed in that grass carp harslet protein liquid mass percentage concentration is 3% ~ 6%, in the water-loss reducer of composite phosphate mass percentage concentration 0.15% ~ 0.25%, the described grass carp flesh of fish is 1:1.5 ~ 1:2.5 with the mass ratio of water-loss reducer, at 9 DEG C ~ 11 DEG C, soak 0.5h ~ 2h, stir once every 15min ~ 20min in immersion process;
(2) the fish block after immersion is taken out, cold storage after quick-frozen.
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| CN104381418A (en) * | 2014-12-12 | 2015-03-04 | 广州陆仕水产企业有限公司 | Processing method for freezing and refreshing fish product raw material |
| CN106071931A (en) * | 2016-07-15 | 2016-11-09 | 河南禾胜合食品有限公司 | A kind of processing method of cadmium yellow larynx |
| CN108576695A (en) * | 2018-04-26 | 2018-09-28 | 江苏省农业科学院 | A kind of production method of freezing conditioning mandarin fish |
| CN112806536A (en) * | 2021-01-25 | 2021-05-18 | 甘肃农业大学 | Pre-conditioned meat product pickling liquid and preparation method and application method thereof |
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| JPS59192066A (en) * | 1983-04-14 | 1984-10-31 | Fumio Nishikawa | Preparation of calcium and water-retaining concentrated protein from animal, fish and shellfish |
| CN1274229C (en) * | 2004-01-16 | 2006-09-13 | 中国农业大学 | Minced silver carp low-temperature denaturation protecting agent |
| CN103445228A (en) * | 2012-06-04 | 2013-12-18 | 重庆市彭水县彭双科技有限公司 | Water retention method for squid |
| CN103040031B (en) * | 2013-01-16 | 2015-04-22 | 陈锦权 | Processing method of frozen abalone |
| CN103416470B (en) * | 2013-03-19 | 2014-12-31 | 华中农业大学 | Frost-resisting gel fortifier and application thereof |
| CN103315044B (en) * | 2013-05-29 | 2015-02-18 | 浙江大学 | Squid fresh-keeping method |
| CN103535427A (en) * | 2013-10-25 | 2014-01-29 | 东北农业大学 | Minced fish antifreeze agent of freshwater fish and application thereof |
| CN103609835B (en) * | 2013-11-22 | 2015-04-22 | 浙江海洋学院 | Method for improving water-retaining property of myofibrillar protein gel of frozen fish |
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