CN107259423A - 一种鱿鱼节节高的加工方法 - Google Patents
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Abstract
本发明是关于一种鱿鱼节节高的加工方法，为了提高鱿鱼资源的利用率，效延伸鱿鱼深加工，提升产品经济附加值。其特征在于添加乳清蛋白、氯化钙及变性淀粉，提高鱼糜凝胶强度和持水性。通过接种木瓜蛋白酶，酶解鱼肉蛋白以降低其腥味和苦味；生成具有生物活性的小肽，促进人体消化、吸收。
Description
技术领域
本发明涉及食品加工领域，主要涉及一种鱿鱼节节高的加工方法。
背景技术
食品中脂质易发生过度氧化，产生异味、臭味和潜在的毒性物质等不良后果；人体内自由基水平失衡时，过量的自由基对机体产生氧化损伤，产生许多退行性疾病。而天然抗氧化剂有助于维持机体自由基平衡和延迟食品中脂质过氧化的发生，且无毒副作用。谢宁宁在《鱿鱼加工副产物水解蛋白的制备及抗氧化活性研究》从鱿鱼加工副产物边角料和鱼皮中分别制备出鱼肉蛋白粉和明胶，采用五种蛋白酶分别水解这两种蛋白，筛选清除DPPH和经自由基活性最高的水解物。通过对鱿鱼加工副产物酶水解物的制备和抗氧化性研究，制备天然抗氧化活性肤成分，具有理论意义和应用价值。
随着我国水产加工业的发展，每年有很多水产副产物产生，由于副产物中含有大量蛋白成分，以往加工为饲料进行利用，但是，这样大大低估了水产副产物的利用价值，造成资源利用率比较低。鱿鱼加工副产物资源中含量较高的蛋白主要包括胶原蛋白和鱼肉边角料两大类。胶原蛋白是动物***中最重要的结构蛋白,主要存在于动物的皮、骨、软骨、牙齿、肌键、韧带和血管中，起着支撑器官、保护机体的功能。明胶是胶原蛋白分子表面的厕链基团与水分子以氢键结合，发生膨胀变性，形成的蛋白高聚物。鱿鱼边角料主要包括鱿鱼的头部、鳍以及加工碎肉。通过提取鱿鱼加工副产物鱼皮中的胶原蛋白或边角料蛋白中的鱼肉蛋白，进行进一步的功能特性研究，将为提高鱿鱼资源的利用率，延伸鱿鱼深加工产业链，提升产品经济附加值创造物质基础。
发明内容
本发明为了提高鱿鱼资源的利用率，效延伸鱿鱼深加工，提升产品经济附加值，提供一种鱿鱼节节高的加工方法。
一种鱿鱼节节高的加工方法，其特征在于它是由下述步骤组成：
1）、将鱿鱼进行清洗除杂，将边角料留取备用，鱿鱼耳清洗，沥水，用8-10mm 孔板进行绞制，呈均匀颗粒状，冷鲜备用；
2）、将步骤1所得鱿鱼边角料分类去除鱼皮，清洗、切块，按料液比1:5-6混合加入异丙醇，每隔10-12小时换一次异丙醇，脱脂2-3天，除去上层液体，并清洗2-3遍，按料液比为1:5-6与去离子水混合，于均质机中均质20-23分钟，制得鱼肉蛋白浆，冷鲜备用；
3）、将步骤2所得鱼肉蛋白浆用去离子水稀释至底物浓度4-4.5%，调节pH值7.0-7.5，恒温至48-51℃，加入酶底物比为1.7-1.8%的木瓜蛋白酶，酶解43-46分钟，于85-90℃灭酶15-20分钟；
4）、将新鲜鱼糜与鸡肉以4-5:1比例混合，刨制成碎状，加入30-35%步骤3所得物、4.5-4.6%的海藻糖、6.7-6.8%的木糖醇、1.2-1.3%复合磷酸盐、10-11%的乳清蛋白、0.8-0.9%的氯化钙，放入斩拌机中低速斩拌，边搅拌边加入1-1.2%本味淋、0.6-0.8%味精、0.1-0.12%白胡椒粉、3-3.5%大蒜、10-12%蛋清斩拌至无可见颗粒为止，再加入10-12%的变性淀粉斩拌成鱼浆；
5）、将步骤4所得鱼浆倒入搅拌机中，加入30-50%步骤1鱿鱼颗粒混合均匀，于成型机中成型，传送至蒸煮机上，蒸煮20-25分钟，取出后冷却30-35分钟，油炸机预炸10-13分钟，捞出冷却串成串，于速冻机速冻。
本发明的优点是：
本发明的一种鱿鱼节节高的加工方法，鱼糜中添加海藻糖、木糖醇、复合磷酸盐，作为复配抗冻剂能够延缓鱼糜蛋白质降解、氧化，抑制蛋白酶活性，延长鱼糜冻藏时间；添加乳清蛋白、氯化钙及变性淀粉，提高鱼糜凝胶强度和持水性。通过接种木瓜蛋白酶，蛋白质水解后引起肽链缩短、分子量降低、可解离基团增多、亲水性和净电荷增加以及疏水基暴露，生成某些具有生物活性的小肽，这些小肽易被人体消化和吸收，无毒副作用；木瓜蛋白酶酶解鱼肉蛋白以降低其腥味和苦味；酶促水解反应具有条件温和、易于控制，专一性较强、副反应产物少等优点。
具体实施方式
下面通过具体实施例进一步说明本发明。
实施例一
一种鱿鱼节节高的加工方法，其特征在于它是由下述步骤组成：
1）、将鱿鱼进行清洗除杂，将边角料留取备用，鱿鱼耳清洗，沥水，用8mm 孔板进行绞制，呈均匀颗粒状，冷鲜备用；
2）、将步骤1所得鱿鱼边角料分类去除鱼皮，清洗、切块，按料液比1:5混合加入异丙醇，每隔10小时换一次异丙醇，脱脂2天，除去上层液体，并清洗2遍，按料液比为1:5与去离子水混合，于均质机中均质20分钟，制得鱼肉蛋白浆，冷鲜备用；
3）、将步骤2所得鱼肉蛋白浆用去离子水稀释至底物浓度4%，调节pH值7.0，恒温至48℃，加入酶底物比为1.7%的木瓜蛋白酶，酶解45分钟，于85℃灭酶15分钟；
4）、将新鲜鱼糜与鸡肉以5:1比例混合，刨制成碎状，加入30%步骤3所得物、4.5%的海藻糖、6.7%的木糖醇、1.2%复合磷酸盐、10%的乳清蛋白、0.9%的氯化钙，放入斩拌机中低速斩拌，边搅拌边加入1.2%本味淋、0.8%味精、0.1%白胡椒粉、3%大蒜、10%蛋清斩拌至无可见颗粒为止，再加入10%的变性淀粉斩拌成鱼浆；
5）、将步骤4所得鱼浆倒入搅拌机中，加入35%步骤1鱿鱼颗粒混合均匀，于成型机中成型，传送至蒸煮机上，蒸煮25分钟，取出后冷却30分钟，油炸机预炸10分钟，捞出冷却串成串，于速冻机速冻。
Claims (5)
1.一种鱿鱼节节高的加工方法，其特征在于它是由下述步骤组成：
1）、将鱿鱼进行清洗除杂，将边角料留取备用，鱿鱼耳清洗，沥水，用8-10mm 孔板进行绞制，呈均匀颗粒状，冷鲜备用；
2）、将步骤1所得鱿鱼边角料分类去除鱼皮，清洗、切块，混合加入异丙醇，每隔10-12小时换一次异丙醇，脱脂2-3天，除去上层液体，并清洗2-3遍，按料液比为1:5-6与去离子水混合，于均质机中均质20-23分钟，制得鱼肉蛋白浆，冷鲜备用；
3）、将步骤2所得鱼肉蛋白浆用去离子水稀释，调节pH值7.0-7.5，恒温至48-51℃，加入木瓜蛋白酶进行酶解，于85-90℃灭酶15-20分钟；
4）、将新鲜鱼糜与鸡肉以4-5:1比例混合，刨制成碎状，加入30-35%步骤3所得物、4.5-4.6%的海藻糖、6.7-6.8%的木糖醇、1.2-1.3%复合磷酸盐、10-11%的乳清蛋白、0.8-0.9%的氯化钙，放入斩拌机中低速斩拌，边搅拌边加入1-1.2%本味淋、0.6-0.8%味精、0.1-0.12%白胡椒粉、3-3.5%大蒜、10-12%蛋清斩拌至无可见颗粒为止，再加入10-12%的变性淀粉斩拌成鱼浆；
5）、将步骤4所得鱼浆倒入搅拌机中，加入30-50%步骤1鱿鱼颗粒混合均匀，于成型机中成型，传送至蒸煮机上，蒸煮20-25分钟，取出后冷却30-35分钟，油炸机预炸10-13分钟，捞出冷却串成串，于速冻机速冻。
2.根据权利要求1所述的一种鱿鱼节节高的加工方法，其特征在于步骤2料液比为1:5-6。
3.根据权利要求1所述的一种鱿鱼节节高的加工方法，其特征在于步骤3底物浓度为4-4.5%。
4.根据权利要求1所述的一种鱿鱼节节高的加工方法，其特征在于步骤3木瓜蛋白酶的酶底物比为1.7-1.8%。
5.根据权利要求1所述的一种鱿鱼节节高的加工方法，其特征在于步骤3酶解时间为43-46分钟。
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