CN104223188A - Processing method of mackerel cake leisure food - Google Patents
Processing method of mackerel cake leisure food Download PDFInfo
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- CN104223188A CN104223188A CN201310243216.6A CN201310243216A CN104223188A CN 104223188 A CN104223188 A CN 104223188A CN 201310243216 A CN201310243216 A CN 201310243216A CN 104223188 A CN104223188 A CN 104223188A
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Abstract
The invention provides a processing method of a mackerel cake leisure food. The processing method comprises the following steps: preprocessing; separating flesh from the preprocessed mackerel and rinsing the flesh; putting the flesh in a chopper mixer and bending, adding the following materials based on the total weight of raw materials: 2%-3% of edible salt, 5%-7% of corn starch and 5%-10% of egg white and continuing blending for 15-25 minutes; performing flavoring and color mixing on the blended flesh, and spreading on a plate for molding; cooking the molded flesh in a steam cooker for 20-40 minutes; and finally, packaging the molded flesh in vacuum after the flesh is cooled. By taking the nutrient-rich mackerel flesh as the raw material, the minced fillet type leisure food is prepared by use of a reasonable processing method. The processing method of the mackerel cake leisure food is simple, and easy to operate; the obtained leisure food has the specific delicate flavor of fish flesh, also has the soft and spicy flavor of a spicy food, and is ready to eat and long in quality guarantee period; besides, the obtained leisure food has the characteristics of health, safety and nutrition, and further has huge market potential and wide market prospect.
Description
Technical field
The present invention relates to a kind of technical field of aquatic product processing, specifically a kind of processing method of mackerel cake leisure food.
Background technology
Mackerel (Pneumatophorus japonicus) Shu Qing section, is commonly called as chub mackerel bar fish, oily trunk fish, blue and white fish, mackerel etc., in the water warm of ocean, epipelagic fish.Mackerel body is sturdy micro-flat, and in spindle, the long 20 ~ 40cm of general body, conically, eye is large for head, and eyelid is flourishing, and mouth is large, and the upper jaw is isometric with lower jaw, and body, by tiny cycloid scale, is carried on the back as lividity, has irregular navy blue speckle, the white micro-band yellow of belly.Research shows unrighted acid very high containing two kinds of nutritive values in mackerel body: eicosapentaenoic acid (Ecosapenoic acid, and DHA (Decosahexanoid acid EPA), DHA), these two kinds of materials content in mackerel lipid is higher.EPA and DHA has intelligence development to human body, promotes infant, juvenile intelligence growths, anti-platelet aggregation, delays thrombosis, angiocardiopathy preventing, reducing blood lipid, anti arteriosclerosis, Tumor suppression growth, health-care effect such as minimizing cancer morbidity etc.Mackerel meat is solid simultaneously, and except eating raw, also can shine and make or make can, its liver can refine cod-liver oil, has suitable potentiality to be exploited.After large little yellow croaker, inkfish, band fish resource fall sharply, mackerel becomes China's one of Main Commercial Fishes in recent years gradually.
The much fundamental research about mackerel and converted products development have been done in countries in the world, to widen its application, improve its economic value added.The main fabricated product of current mackerel has:
One, freezing semi-dried mackerel sheet
Japanese enterprises adopts mechanical drying, refrigeration waits modernization manufacturing process, the freezing semi-dried mackerel sheet unique flavor produced, better softness, its main work flow is: the raw material → sheet that thaws → cut open is except internal organ → cleaning → salt marsh → flushing draining → stand sheet → drying → let cool → freezing → pack → refrigerate → go out to transport.
Two, the can such as mackerel in tomato sauce
The cans such as mackerel in tomato sauce extensively get consumer reception, and its main process flow process is: Feedstock treating → salt marsh → rinsing → seasoning → stand sheet → drying.
Three, Fish protein goods
The processing and utilization of medium and small individual mackerel is a difficult problem of puzzlement aquatic products processing circle, because the size requirements of processing to the quality of raw material and individuality of FPC is not very tight, therefore, the U.S., Japan, Norway, the scientific and technological powers such as Britain have made large quantifier elimination to this work, adopt Production by Enzymes FPC to be product more promising in current like product.
Four, smoked product
The main process flow process of smoked product is: mackerel → flowing water partly thaws → decaptitates, go internal organ → cleaning to cut open sheet → edible organic acid dipping → baste dipping → oven dry → fumersion baking vacuum packaging → finished product.
Certain rising is had in recent years to the research tendency of mackerel, but most of problem is research mackerel cultivation Fishing technology and canned food, and relevant mackerel leisure food research report is not a lot, the particularly rotten food of fish, main cause is that mackerel fat content is high, gel formation ability is weak, and its surimi product poor flexibility, color and luster are dark, fishy smell weight.But increasing to the demand of leisure food on market, various countries at present, increase fast with the growth rate of annual 12% ~ 15%.Meanwhile, health-nutrition is the main flow direction of consumer to leisure food requirement.Therefore, the rotten class leisure food of the fish being raw material with nutritious mackerel has huge market potential and wide market prospects by having, and is therefore necessary to strengthen to carry out deep research to special flavor mackerel leisure food.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of processing method of mackerel cake leisure food, its preparation technology is simple, easy to operate, obtained leisure food not only has the distinctive delicate flavour of the flesh of fish, also there is peculiar flavour, simultaneously can instant, long shelf-life, there is the feature of health, safety, nutrition.
The present invention solves the problems of the technologies described above adopted technical scheme: a kind of processing method of mackerel cake leisure food, is characterized in that comprising the following steps:
1) pretreatment: carried out by mackerel decaptitating, remove internal organ, process of scaling, splits by three cut-away, removing fish side kermesinus meat, then rinses well with clear water, drain the moisture on surface, for subsequent use;
2) pretreated mackerel adopted meat and carry out rinsing;
3) beat and burst: be divided into empty to beat, salt beats two stages, first the above-mentioned flesh of fish put into cutmixer and beats and burst, add again afterwards the salt of raw material gross weight 2 ~ 3%, the cornstarch of 5 ~ 7% and 5 ~ 10% egg white continue to beat and burst, beating the time of bursting is 15 ~ 25min;
4) carry out seasoning and painted allotment by beating the flesh of fish after bursting, then bed board is shaping;
5) boiling: the flesh of fish after shaping is put into digester boiling, and digestion time controls at 20 ~ 40min;
6) vacuum packaging is carried out after the shaping flesh of fish cooling finally after boiling.
As improvement, the clear water in described step 1) is temperature lower than the cooling clear water of 10 DEG C.
As improvement, described step 2) in meat of adopting be adopt to adopt meat by hand, peeling and except fishbone; Described rinsing is that meat mincing are put into rinsing bath, and add the clear water rinsing 8 ~ 12min of 4 ~ 6 times, rinsing times is 2 ~ 4 times.
As improvement, the salt in described step 3) is 2.7%, and cornstarch is 6%, and egg white is 8%, and beating the time of bursting is 20min.
Improve again, seasoning in described step 4) refers to and adds appropriate pepper powder, chilli powder, anise, Chinese cassia tree, dried orange peel, Radix Glycyrrhizae, Gui Zi, Chinese prickly ash, vegetable oil, cumin powder, salt and monosodium glutamate, make it have flavor of hot, painted allotment instigates it to present redness.
Further improvement, the digestion time in described step 5) controls at 25min.
Compared with prior art, the invention has the advantages that: with nutritious mackerel meat for raw material, obtain the rotten class leisure food of fish by rational processing technology.Processing technology of the present invention is simple, easy to operate, obtained leisure food not only has the distinctive delicate flavour of the flesh of fish, also has the soft flavor of hot of spicy food, simultaneously can instant, long shelf-life, there is the feature of health, safety, nutrition, there are huge market potential and wide market prospects.
Accompanying drawing explanation
Fig. 1 is that rinse method of the present invention is to mackerel breaded fish stick leisure food qualitative effects figure;
Fig. 2 beats the time of bursting to mackerel breaded fish stick leisure food qualitative effects figure;
Fig. 3 is that the heat time is to mackerel breaded fish stick leisure food qualitative effects figure;
Fig. 4 is that salt consumption is to mackerel breaded fish stick leisure food qualitative effects figure;
Fig. 5 is that Starches is to mackerel breaded fish stick leisure food qualitative effects figure;
Fig. 6 is that starch consumption is to mackerel breaded fish stick leisure food qualitative effects figure;
Fig. 7 is that egg white consumption is to mackerel breaded fish stick leisure food qualitative effects figure;
Fig. 8 is each factor and mackerel leisure food quality intuitive analysis figure;
Fig. 9 .1,9.2 is that egg white consumption, heat time and reciprocation thereof are to the response surface of mackerel breaded fish stick leisure food qualitative effects and contour map;
Figure 10 .1,10.2 egg white consumptions, salt consumption and reciprocation thereof are to the response surface of mackerel breaded fish stick leisure food qualitative effects and contour map;
Figure 11 .1,11.2 is that heat time, salt consumption and reciprocation thereof are to the response surface of mackerel breaded fish stick leisure food qualitative effects and contour map;
Figure 12 is that antioxidant is to mackerel breaded fish stick leisure food fat oxidation effect diagram.
Figure 13 is the outside drawing of mackerel breaded fish stick leisure food.
detailed description of the invention
Below in conjunction with accompanying drawing embodiment, the present invention is described in further detail.
A processing method for mackerel cake leisure food, its technological process is: shaping → boiling → cooling → packaging → preservation that routed (cut and the mix) → allotment → bed board in meat → rinsing → dehydration → arena is adopted in raw material fish → pre-treatment → craft.
Concrete steps are as follows:
1) pretreatment: carried out by mackerel decaptitating, remove internal organ, process of scaling, splits by three cut-away, removing fish side kermesinus meat, then rinses well with the cooling clear water of temperature less than 10 DEG C, drain surperficial moisture, for subsequent use;
2) adopt meat, rinsing: pretreated mackerel is adopted meat by hand, remove the peel and remove fishbone, then meat mincing are put into rinsing bath, add the clear water rinsing 10min of 5 times, rinsing times is 3 times.
3) beat and burst: be divided into empty to beat, salt beats two stages, the above-mentioned flesh of fish put into cutmixer and beats and burst, add again afterwards the salt of raw material gross weight 2 ~ 3%, the cornstarch of 5 ~ 7% and 5 ~ 10% egg white continue to beat and burst, beating the time of bursting is 15 ~ 25min;
4) seasoning and painted allotment is carried out by beating the flesh of fish after bursting, seasoning be add appropriate pepper powder, chilli powder, anise, Chinese cassia tree, dried orange peel, Radix Glycyrrhizae, Gui Zi, Chinese prickly ash, vegetable oil, cumin powder, salt, monosodium glutamate make it have flavor of hot, painted, make it present redness, then bed board is shaping;
5) boiling: the flesh of fish after shaping is put into digester boiling, and digestion time controls at 30min;
6) vacuum packaging is carried out after the shaping flesh of fish cooling finally after boiling;
7) product preservation: room temperature storage.
Finished product is cake shape, and color is light red, and have the distinctive delicate flavour of the flesh of fish, spicy moderate, have the soft flavor of hot of good spicy food, product section is closely knit, without gross blow hole, has many small and uniform spileholes, and has certain elasticity.
Subjective appreciation
End product quality assessment method: adopt 10 point-scores evaluations, namely tasted by 10 skilled persons, from freshness and grow smell, structural state, elasticity 3 aspect with fraction representation, carries out Comprehensive Assessment according to score.(table 1)
The sensory evaluation scores standard of table 1 mackerel breaded fish stick
Below by specific experiment data, the present invention is described in more detail:
One, mackerel leisure food technological parameter experiment of single factor
1, rinse method is to mackerel leisure food qualitative effects
The fixing arena time of bursting is 20min by the experiment of this group, heat time is 20min, salt consumption is 2%, Starches is cornstarch, starch adding proportion is 6%, and egg white consumption is 6%, selects following methods to carry out rinsing to the minced fish in the processing of this test breaded fish stick, prepare breaded fish stick, and carry out sensory evaluation.
(1) the mass concentration of the 1st use 2 times of volumes is respectively 2mg/ml NaHCO
3with the rinsing of 1mg/ml natrium citricum mixed solution.The mass concentration of the 2nd use 5 times of volumes is 5mg/ml CaCl
2solution rinsing, then the clear water rinsing using 3 times of volumes.The clear water rinsing of the 3rd use 5 times of volumes.
(2) the mass concentration of the 1st use 2 times of volumes is respectively 4mg/ml NaHCO
3with the rinsing of 2mg/ml natrium citricum mixed solution.The mass concentration of the 2nd use 5 times of volumes is 5mg/ml CaCl
2solution rinsing, then the clear water rinsing using 3 times of volumes.The clear water rinsing of the 3rd use 5 times of volumes.
(3) use the clear water water rinse 3 times of 5 times of volumes.
2, the time of bursting is beaten to mackerel leisure food qualitative effects
Fixing rinse method is 5 times of volume clear water rinsing 3 times by the experiment of this group, heat time is 20min, salt consumption is 2%, and Starches is cornstarch, and starch adding proportion is 6%, egg white consumption is 6%, beat burst 10min, 20min, 30min respectively, 40min prepares breaded fish stick sample, and carries out sensory evaluation.
3, the heat time is to mackerel leisure food qualitative effects
Fixing rinse method is 5 times of volume clear water rinsing 3 times by the experiment of this group, beating the time of bursting is 20min, salt consumption is 2%, and Starches is cornstarch, and starch adding proportion is 6%, egg white consumption is 6%, in digester, Steam Heating adds 20min respectively, 30min, 40min, 50min prepares breaded fish stick sample, and carries out sensory evaluation.
4, salt consumption is to mackerel leisure food qualitative effects
Fixing rinse method is 5 times of volume clear water rinsing 3 times by the experiment of this group, beating the time of bursting is 20min, and the heat time is 20min, and Starches is cornstarch, starch adding proportion is 6%, egg white consumption is 6%, by 1.0%, and 1.5%, 2.0%, the addition of 2.5%, 3.0% and do not add salt and prepare breaded fish stick sample, and carry out sensory evaluation.
5, starch affects mackerel leisure food
Starches is on the impact of breaded fish stick quality: fixing rinse method is 5 times of volume clear water rinsing 3 times by the experiment of this group, beating the time of bursting is 20min, heat time is 20min, salt consumption is 2%, and starch adding proportion is 6%, and egg white consumption is 6%, the potato of adding 4.0% is respectively formed sediment, wheaten starch, cornstarch three kinds of starch prepare breaded fish stick sample, and carry out sensory evaluation.
Starch adding proportion is on the impact of breaded fish stick quality: fixing rinse method is 5 times of volume clear water rinsing 3 times by the experiment of this group, beating the time of bursting is 20min, and the heat time is 30min, and Starches is cornstarch, egg white consumption is 6%, choose to the best starch of breaded fish stick qualitative effects by 0,2.0%, 4.0%, 6.0%, the addition of 8.0%, 10.0% and do not add and prepare breaded fish stick sample, and carry out sensory evaluation.
6, egg white consumption affects mackerel leisure food
Fixing rinse method is 5 times of volume clear water rinsing 3 times by the experiment of this group, and beating the time of bursting is 20min, and the heat time is 20min, salt consumption is 2%, Starches is cornstarch, and starch adding proportion is 6%, by 0,2.0%, 4.0%, 6.0%, 8.0%, the addition of 10.0% and do not add egg white and prepare breaded fish stick sample, and carry out sensory evaluation.
Two, mackerel leisure food technological parameter orthogonal experiment
On above-mentioned experiment of single factor basis, do orthogonal test according to above single factor experiment, fixing rinse method is, Starches is, beating the time of bursting is min, to determine the suitableeest parameter of following several critical process.Orthogonal test is designed as table 2 by L9 (34),
Table 2 orthogonal test factor level combination table
Three, the anti-oxidant experiment of mackerel leisure food
Mackerel fat content is high, oxidizable, therefore in order to prevent product oxidation deterioration, also should carry out Oxidation Resistance Test.Measuring antioxidant effect is use the peroxide value measuring product.
1, Vc consumption is on the anti-oxidant impact of mackerel leisure food
Fixing VE consumption is 0.5% by the experiment of this group, and sodium isoascorbate consumption is that 0.6%, Vc consumption is respectively 0.25%, 0.5%, 0.75% research Vc consumption to the anti-oxidant impact of mackerel leisure food.
2, VE consumption is on the anti-oxidant impact of mackerel leisure food
Fixing Vc consumption is 0.5% by the experiment of this group, and sodium isoascorbate consumption is that 0.6%, VE consumption is respectively 0.25%, 0.5%, 0.75% research VE consumption to the anti-oxidant impact of mackerel leisure food.
3, sodium isoascorbate consumption is on the anti-oxidant impact of mackerel leisure food
Fixing VE consumption is 0.5%, Vc consumption by the experiment of this group is 0.5%, and sodium isoascorbate consumption is respectively 0.2%, 0.4%, 0.65% research sodium isoascorbate consumption to the anti-oxidant impact of mackerel leisure food.
Four, mackerel leisure food Research on processing technology result
1, special flavor mackerel breaded fish stick leisure food Research on processing technology result
1) rinse method is to mackerel breaded fish stick leisure food qualitative effects
Research find, various rinse method to the quality that all can improve breaded fish stick,
As shown in Figure 1, without rinsing make breaded fish stick sensory scores well below the breaded fish stick made through rinsing, reason may be the NaHCO added
3the pH of rinsing liquid is raised, and contribute to away a part of fat-soluble pigment, and consumption is larger, effect is better.CaCl in rinsing liquid
2some promotes a little to make the hardness of breaded fish stick.The effect order of various rinse method is: (2) > (1) > (3).
2) time of bursting is beaten to mackerel breaded fish stick leisure food qualitative effects
Research finds, the different arena time of bursting has a huge impact mackerel breaded fish stick quality.
As shown in Figure 2, when the arena time of bursting equals 20min, organoleptic quality is best, and score is the highest, after 20min, owing to beating routed overlong time, cause the state of breaded fish stick very loose, quality declines, possible reason is slightly long owing to beating the routed time of carrying out, cause the protein denaturation in oppressing, therefore cannot form good gel, finally cause breaded fish stick quality to be affected; And if beat the deficiency of time that carries out of bursting, be less than 20min, its result is then to make the musculature of mackerel flesh be destroyed completely, and the protein in the flesh of fish can not all strippings, make it can not form mesh space structure, finally cause the overall quality of mackerel breaded fish stick to decline.The best arena time of bursting is approximately 20min.
3) heat time is to mackerel breaded fish stick leisure food qualitative effects
Research finds, the different heating time has a huge impact mackerel breaded fish stick quality.
As shown in Figure 3, be at high temperature heated beyond 20min, organoleptic quality increases in time and declines, and may be because there occurs gel collapse phenomenon along with the heat time increases product, and time longer this phenomenon performance is obvious.So the best heat time can think about 20min.
4) salt consumption is to mackerel breaded fish stick leisure food qualitative effects
Research finds, different salt addition has a huge impact breaded fish stick quality.
As shown in Figure 4, the salt sensory evaluation scores score of interpolation 2.5% is the highest, when addition is less than 2.5%.Along with salt addition increases, breaded fish stick gelling performance increases, and therefore organoleptic quality presents ascendant trend.But when salt addition is more than 2.5%, agreeable to the taste degree can decline, and reason may be that the too high product saline taste that causes of salt addition can not accept too greatly.Therefore, salt addition should be selected at about 2-2.5%.
5) starch affects mackerel breaded fish stick leisure food
Research finds, different types of starch and addition all have a huge impact breaded fish stick quality.
As shown in Figure 5, for cornstarch, farina and wheaten starch, in breaded fish stick, add cornstarch has better sensory scores, therefore selects to add cornstarch in breaded fish stick.
As shown in Figure 6, add cornstarch than not adding starch and obviously can improve breaded fish stick quality, reason be starch add the gelling performance improving breaded fish stick.The addition of cornstarch is within the scope of 8-12%, and sensory scores is higher.But exceed this scope, breaded fish stick quality but has downward trend.Reason may be that the starch taste that breaded fish stick shows also has very strong covering to the local flavor of the flesh of fish itself.
6) egg white consumption affects mackerel breaded fish stick leisure food
Research finds, different egg white addition has a huge impact breaded fish stick quality.
As shown in Figure 7, egg white add the quality improving breaded fish stick.Egg white consumption is less than 10%, and along with egg white consumption increases, product quality also improves, but egg white consumption is more than 10%, and product matter then declines, and may be because egg white consumption too much makes product generation egg white smelly.When addition is 10%, sensory scores is the highest, and illustrate that the elasticity of product also shows good value, chewiness is also better.As we know from the figure, egg white consumption 10% is separation, and change trend before and after 10%, so best egg white consumption can think about 10%.
7) orthogonal test and response surface analysis experiment
Fixing rinse method is that the mass concentration of the 1st use 2 times of volumes is respectively 4mg/ml NaHCO
3with the rinsing of 2mg/ml natrium citricum mixed solution.The mass concentration of the 2nd use 5 times of volumes is 5mg/mlCaCl
2solution rinsing, then the clear water rinsing using 3 times of volumes.The clear water rinsing of the 3rd use 5 times of volumes.Starches is cornstarch, and beating the time of bursting is 20min, to determine the suitableeest parameter of following several critical process.By L9 (3
4) design orthogonal test as table 2.
Table 2 orthogonal test factor level combination table
Experimental result is as table 3.
Table 3 orthogonal experiments table
Table 4 orthogonal test the results of analysis of variance table
| Factor | Sum of square of deviations | The free degree | F value | Conspicuousness |
| A | 0.009 | 2 | 0.85 | ? |
| B | 0.056 | 2 | 5.30 | * |
| C | 0.329 | 2 | 31.11 | * |
| D | 0.029 | 2 | 2.74 | ? |
Note: * p < 0.05
From range analysis (table 3, table 4), the optimal conditions of 9 groups of orthogonal tests is A
1b
2c
2d
3, i.e. starch consumption 6%, egg white consumption 10%, heat time 25min, salt consumption 2.7%.In experiment, each factor to Influence on test result order is: C > B > D > A, and namely the heat time is the major influence factors of product, and egg white consumption takes second place, and starch consumption is minimum on product impact.
On the basis of orthogonal test, removing affects minimum factor starch consumption to product, with egg white consumption, heat time, this Three factors of salt consumption responsively factor, the sensory evaluation scores of product is response, by adopting response surface analysis (3 factor 5 level), design table 5, and founding mathematical models, thus draw the best manufacturing condition of mackerel breaded fish stick leisure food.Study the reciprocation between this several factor, and contrast with the result of orthogonal test.
Table 5 response surface analysis empirical factor water-glass
Table 6Box Behnken experimental design and result
After adopting Desig n Expert8.0 program his-and-hers watches 6 response and each factor to carry out regression fit, the multinomial regression equation of secondary obtaining above-mentioned Three factors encoded radio is: Y=+8.45-0.19X
1+ 0.17X
2+ 0.17X
3+ 0.10X
1x
2-0.075X
2x
3-0.075X
1x
3-0.19X
1 2-0.33X
2 2-0.66X
3 2.
Carry out variance analysis to this model, the results are shown in Table 7, the significance test of regression equation coefficient the results are shown in Table 8.The conspicuousness that in regression equation, each variable affects index (response), is checked by F and judges, the value of probability P is less, then the significance degree of relevant variable is higher.As can be seen from Table 7, model P=0.0047, show that regression model is extremely remarkable, lose plan degree P=0.5232>0.05, it is not remarkable that model loses plan degree, and it corrects coefficient of determination R
adj 2=0.8029, show have 11.71% can not make an explanation by model thus.Coefficient R
2=0.9030, show that this models fitting degree is better, experimental error is little, and this model is applicable, and regression equation can describe the true relation between each factor and response preferably, and this model can be utilized can be used for determining best production technology.Adeq Precision=4.264, are greater than 4, illustrate that this model can be used for carrying out matching to result of the test completely.
Table 7 regression model analysis of variance table
| Soruces of variation | The free degree | Quadratic sum | All square | F value | P value | Conspicuousness |
| Model | 9 | 7.44 | 0.83 | 1.06 | 0.0047 | Significantly |
| Residual error | 8 | 6.26 | 0.78 | ? | ? | ? |
| Lose and intend item | 5 | 3.96 | 0.79 | 1.03 | 0.5232 | Not remarkable |
| Pure error | 3 | 2.30 | 0.77 | ? | ? | ? |
| Summation | 17 | 13.70 | ? | ? | ? | ? |
Note: R
2=0.9030, R
adj 2=0.8029, R
pied 2=0.4521, Adeq Precision=4.264.
Table 8 regression equation coefficient significance test table
| Coefficient entry | Coefficient estimate | The free degree | Standard error | F value | P value | Conspicuousness |
| Constant term | 8.45 | 1 | 0.44 | ? | ? | ? |
| X 1 | -0.19 | 1 | 0.24 | 0.61 | 0.4560 | ? |
| X 2 | 0.17 | 1 | 0.24 | 0.50 | 0.5008 | Significantly |
| X 3 | 0.17 | 1 | 0.24 | 0.48 | 0.5066 | Significantly |
| X 1X 2 | 0.10 | 1 | 0.31 | 0.10 | 0.7574 | Significantly |
| X 1X 3 | -0.08 | 1 | 0.31 | 0.06 | 0.8165 | Significantly |
[0131]?
| X 2X 3 | -0.08 | 1 | 0.31 | 0.06 | 0.8165 | Significantly |
| X 1 2 | -0.19 | 1 | 0.25 | 0.55 | 0.4786 | ? |
| X 2 2 | -0.33 | 1 | 0.25 | 1.72 | 0.2259 | ? |
| X 3 2 | -0.66 | 1 | 0.25 | 7.09 | 0.0287 | ? |
Adopting experimental design software Design Expert8.0 program, adopt the central rotation Combination Design in response surface design design, establish the multinomial Mathematical Modeling of secondary, is reliably rationally through inspection.Utilize the response surface of model and contour to inquire into the key factor of mackerel leisure food qualitative effects process and interaction thereof simultaneously, determine the optimum level scope of factor, the optimum level scope determined according to Fig. 9 is egg white consumption is 6.8 ~ 10.5%, and the heat time is 23 ~ 27min.The optimum level scope determined according to Figure 10 is egg white consumption is 9.2 ~ 11.5%, and salt consumption is 2.5 ~ 2.9%.The optimum level scope determined according to Figure 11 is the heat time is 26 ~ 28min, and salt consumption is 2.6 ~ 2.8%.The condition optimizing technique is: egg white consumption is 8%, the heat time is 25min, salt consumption is 2.7%.Marking according to the optimization product sensory that technique is made afterwards is 9.2.With orthogonal experiments slightly difference, reason may be that response surface analysis experiment eliminates this factor of starch consumption.
2, the anti-oxidant result of study of special flavor mackerel breaded fish stick leisure food
Vitamin C, vitamin E and sodium isoascorbate are all high, the reliable and effective antioxidants of security, and wherein sodium isoascorbate is cheap and easy to get especially, and therefore they all generally use in countries in the world.In recent years, China adopted vitamin C, and vitamin E and sodium isoascorbate have obtained fairly obvious effect as food antioxidant.The vitamin C of 0.15%, 0.20%, 0.25% is selected in this experiment respectively, vitamin E and sodium elythorbate solution process product, experimental result shows, as shown in figure 12, vitamin C, vitamin E and sodium isoascorbate all have stronger antioxidation, and fat oxidation trend is slowed down, comparatively speaking, the concentration processed group of 0.25% is used to have better inhibition to fat oxidation.Antioxidant effect is vitamin C > sodium isoascorbate > vitamin E.
Five, sum up
This experiment is raw material with mackerel, Development Characteristics local flavor mackerel leisure food, and carries out Oxidation Resistance Test and histamine Control experiment.The factor primary and secondary order affecting product quality is obtained: heat time > egg white consumption > salt consumption > starch consumption by single factor experiment and orthogonal test, heat time is the most key as can be seen here, and the best production technology of special flavor mackerel leisure food: starch consumption 6%, egg white consumption 8%, heat time 25min, salt consumption 2.7%.Under this working condition, through reappearance experiment, the sensory evaluation scores of mackerel leisure food is 9.1; By Response surface methodology, the condition optimizing technique determined is: egg white consumption is 8%, the heat time is 25min, salt consumption is 2.7%.In anti-oxidant experiment, V
c, V
e, sodium isoascorbate the concentration of solution when being respectively 0.25%, antioxidant effect is best, and peroxide value is respectively 0.40g/100g, 0.61g/100g, 0.62g/100g.In histamine Control experiment, the concentration obtaining the solution of potassium sorbate be 3% and ordinary packing be conducive to product histamine and control, its histamine content is respectively 23.45mg/100g, 35.11mg/100g.Finished product is cake shape solid, has the distinctive delicate flavour of the flesh of fish and soft flavor of hot.Recording its content of ashes is 1%, and moisture is 52%, and protein content is 25%, and fat content is 5%, and hardness is 0.433g, and after vacuum-packed finished product at room temperature places 7 days, Escherichia coli do not detect, and total number of bacteria is 2.6 × 10
4cfu/g, peroxide value is 0.45g/100g, and acid value is 130mg/g, and histamine content is 42.83mg/100g.
Claims (6)
1. a processing method for mackerel cake leisure food, is characterized in that comprising the following steps:
1) pretreatment: carried out by mackerel decaptitating, remove internal organ, process of scaling, splits by three cut-away, removing fish side kermesinus meat, then rinses well with clear water, drain the moisture on surface, for subsequent use;
2) pretreated mackerel adopted meat and carry out rinsing;
3) beat and burst: be divided into empty to beat, salt beats two stages, first the above-mentioned flesh of fish put into cutmixer and beats and burst, add again afterwards the salt of raw material gross weight 2 ~ 3%, the cornstarch of 5 ~ 7% and 5 ~ 10% egg white continue to beat and burst, beating the time of bursting is 15 ~ 25min;
4) carry out seasoning and painted allotment by beating the flesh of fish after bursting, then bed board is shaping;
5) boiling: the flesh of fish after shaping is put into digester boiling, and digestion time controls at 20 ~ 40min;
6) vacuum packaging is carried out after the shaping flesh of fish cooling finally after boiling.
2. processing method according to claim 1, is characterized in that: the clear water in described step 1) is temperature lower than the cooling clear water of 10 DEG C.
3. processing method according to claim 1, is characterized in that: described step 2) in meat of adopting be adopt manual to adopt meat, peeling and except fishbone; Described rinsing is that meat mincing are put into rinsing bath, and add the clear water rinsing 8 ~ 12min of 4 ~ 6 times, rinsing times is 2 ~ 4 times.
4. processing method according to claim 1, is characterized in that: the salt in described step 3) is 2.7%, and cornstarch is 6%, and egg white is 8%, and beating the time of bursting is 20min.
5. processing method according to claim 1, it is characterized in that: the seasoning in described step 4) refers to and adds appropriate pepper powder, chilli powder, anise, Chinese cassia tree, dried orange peel, Radix Glycyrrhizae, Gui Zi, Chinese prickly ash, vegetable oil, cumin powder, salt and monosodium glutamate, make it have flavor of hot, painted allotment instigates it to present redness.
6. processing method according to claim 1, is characterized in that: the digestion time in described step 5) controls at 25min.
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| CN107173715A (en) * | 2017-04-28 | 2017-09-19 | 兰溪百晟食品科技有限公司 | A kind of process technology of meter of fish breaded fish stick |
| CN107568643A (en) * | 2017-09-29 | 2018-01-12 | 句容市空凤来仪商贸有限公司 | A kind of colored glue fish ball and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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Application publication date: 20141224 |