CN108618007A - A kind of preparation method of carp minced fillet - Google Patents
A kind of preparation method of carp minced fillet Download PDFInfo
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- CN108618007A CN108618007A CN201810423797.4A CN201810423797A CN108618007A CN 108618007 A CN108618007 A CN 108618007A CN 201810423797 A CN201810423797 A CN 201810423797A CN 108618007 A CN108618007 A CN 108618007A
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- 241000252233 Cyprinus carpio Species 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 37
- 238000003756 stirring Methods 0.000 claims abstract description 29
- 241000251468 Actinopterygii Species 0.000 claims abstract description 26
- 239000002002 slurry Substances 0.000 claims abstract description 24
- 241001122767 Theaceae Species 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 210000002966 serum Anatomy 0.000 claims abstract description 12
- 235000013372 meat Nutrition 0.000 claims abstract description 11
- 238000000605 extraction Methods 0.000 claims abstract description 8
- 238000010992 reflux Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 14
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 11
- 241000245613 Hypnum Species 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 241001313855 Bletilla Species 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 210000001835 viscera Anatomy 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 2
- 239000002778 food additive Substances 0.000 claims 1
- 235000013373 food additive Nutrition 0.000 claims 1
- 108090000623 proteins and genes Proteins 0.000 abstract description 9
- 102000004169 proteins and genes Human genes 0.000 abstract description 9
- 238000011084 recovery Methods 0.000 abstract description 7
- 108010028690 Fish Proteins Proteins 0.000 abstract description 3
- 238000009776 industrial production Methods 0.000 abstract description 2
- 235000013616 tea Nutrition 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 10
- 230000004044 response Effects 0.000 description 10
- 230000000694 effects Effects 0.000 description 6
- 239000000047 product Substances 0.000 description 5
- 241000630524 Taractes rubescens Species 0.000 description 4
- 239000002781 deodorant agent Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 3
- 241001247900 Marsdenia Species 0.000 description 3
- 229910044991 metal oxide Inorganic materials 0.000 description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- FXHGMKSSBGDXIY-UHFFFAOYSA-N heptanal Chemical compound CCCCCCC=O FXHGMKSSBGDXIY-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 150000004706 metal oxides Chemical class 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 description 2
- MMFCJPPRCYDLLZ-CMDGGOBGSA-N (2E)-dec-2-enal Chemical class CCCCCCC\C=C\C=O MMFCJPPRCYDLLZ-CMDGGOBGSA-N 0.000 description 1
- JZQKTMZYLHNFPL-ANYPYVPJSA-N (2e)-deca-2,4-dienal Chemical class CCCCCC=C\C=C\C=O JZQKTMZYLHNFPL-ANYPYVPJSA-N 0.000 description 1
- 244000025352 Artocarpus heterophyllus Species 0.000 description 1
- 235000008725 Artocarpus heterophyllus Nutrition 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 102000008934 Muscle Proteins Human genes 0.000 description 1
- 108010074084 Muscle Proteins Proteins 0.000 description 1
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000276707 Tilapia Species 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- RTAQQCXQSZGOHL-UHFFFAOYSA-N Titanium Chemical compound [Ti] RTAQQCXQSZGOHL-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 241001233037 catfish Species 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 238000010219 correlation analysis Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000015168 fish fingers Nutrition 0.000 description 1
- 229910052741 iridium Inorganic materials 0.000 description 1
- -1 iridium metal oxide Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- GYHFUZHODSMOHU-UHFFFAOYSA-N nonanal Chemical compound CCCCCCCCC=O GYHFUZHODSMOHU-UHFFFAOYSA-N 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- HGBOYTHUEUWSSQ-UHFFFAOYSA-N pentanal Chemical compound CCCCC=O HGBOYTHUEUWSSQ-UHFFFAOYSA-N 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
- 230000009897 systematic effect Effects 0.000 description 1
- 230000036327 taste response Effects 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 229910052718 tin Inorganic materials 0.000 description 1
- 239000011135 tin Substances 0.000 description 1
- 229910052719 titanium Inorganic materials 0.000 description 1
- 239000010936 titanium Substances 0.000 description 1
- WFKWXMTUELFFGS-UHFFFAOYSA-N tungsten Chemical compound [W] WFKWXMTUELFFGS-UHFFFAOYSA-N 0.000 description 1
- 229910052721 tungsten Inorganic materials 0.000 description 1
- 239000010937 tungsten Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 235000020334 white tea Nutrition 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
Classifications
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of preparation methods of carp minced fillet.It carries out in accordance with the following steps：Carp meat is taken first, adds water, is put into refiner homogenate, flesh of fish slurry is made, then takes fresh fragrant flower tealeaves piece, smashs to pieces, fragrant flower tea extract is made in pulp, refluxing extraction, flesh of fish slurry is immersed in fragrant flower tea extract, stirs, mixed serum is made, mixed serum is poured into mold, be put into water-bath and heat, heated postcooling to get.The preparation method of carp minced fillet of the present invention impregnates flesh of fish slurry using tea extract in preparation process, can effectively remove the fishy smell of Fish protein, the carp minced fillet of preparation is in good taste, the carp minced fillet protein recovery of preparation is high, and preparation method is simple, is suitble to large-scale industrial production.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of preparation method of deodorant carp minced fillet.
Background technology
Minced fillet is a kind of aquatic products conditioning food raw material.Minced fillet is cut after mixing, adds salt, auxiliary material etc. to carry out arena and burst, at viscous
It is heated after thick pasted fish meat reshaping, becomes flexible gelinite, this based article includes fish ball, breaded fish stick, fish sausage, paupiette
Deng.It is delicate delicious since surimi product improves simplicity, and storage endurance, quite it is suitble to urban consumption, this based article can extensive work
Factoryization manufactures, and can family manual production.The economic value of Optimization of Low Value Fish can be improved, and can be received by the people, thus be
A kind of rising aquatic product.
Carp naturally has fishy smell, influences mouthfeel, and the substance of fishy smell is caused mainly to have native monosodium glutamate, 2- methyl isoborneols, E, E-
2,4- hept-, two olefine aldehydr, E-2- decenals, E, E-2, two olefine aldehydr of 4- decyl-s, valeral, enanthaldehyde, aldehyde C-9 etc., up to the present, industrially
There are no effective methods to remove fishy smell substance in the flesh of fish completely.WATER-WASHING METHOD deodorant is used in traditional minced fillet preparation process,
Fishy smell residual is serious；And most of water-solubility protein is washed off, and the muscle protein rate of recovery only has 60-70%.
Patent 201410573263.1 discloses a kind of catfish minced fillet rinsing defishying method, including feedstock processing rinsing
Liquid is prepared：Contain 0.5% sodium bicarbonate and 0.25% tetrasodium pyrophosphate, phosphoric acid tune pH to 6.5 in rinsing liquid；It rinses for the first time：Place
The minced fillet managed stirs 30s after standing 90s in rinsing liquid, repeats to stand stirring once, then stand 6min；Secondary rinsing：It is first
2 layers of filtered through gauze of the secondary minced fillet rinsed use 0.3% sodium chloride to carry out secondary rinsing, secondary rinse method as rinsing liquid
With rinse method for the first time, last 2 layers of filtered through gauze dehydration；It preserves.Meat mincing fribrillin content after rinsing, moisture
Higher, fat content significantly reduces, and effectively increases the quality of the flesh of fish.Rinsing processing can completely remove trimethylamine, effectively
Ground achievees the effect that deodorant.But the defishying method is undesirable for the deodorization effect of carp.
Patent 201711059578.4 discloses a kind of compound golden pomfret minced fillet and preparation method thereof.The compound golden silvery pomfret
Fish minced fillet includes following components：Golden pomfret meat, Tilapia, collagen, starch, Jack-fruit seeds.The golden pomfret minced fillet has
There are stronger fishy smell, taste bad.
Invention content
The purpose of the present invention is to provide a kind of preparation methods of carp minced fillet.
A kind of preparation method of carp minced fillet, carries out in accordance with the following steps：
(1) it goes carp to pierce bletilla internal organ, goes to carp head, take carp meat, add the water of 1-3 times of parts by weight, be put into homogenate
Machine is homogenized, and is then fed into blender stirring, and flesh of fish slurry is made；
(2) fresh fragrant flower tealeaves piece is taken, is smashed to pieces, pulp, the water refluxing extraction 3 times of 3-10 times of parts by weight is added, is merged
Fragrant flower tea extract is made in filtrate, activated carbon decolorizing；
(3) flesh of fish slurry prepared by step (1) is immersed in the fragrant flower tea extract of step (2) preparation, stirring is made mixed
Close slurries；
(4) mixed serum is poured into mold, is put into water-bath and heats, after having heated immediately cool down to get.
The rate of step (1) the refiner homogenate is 3000-5000r/min, time 30s.
The rate of step (1) described stirring is 100-300r/min, time 3-10min.
The rate of step (3) described stirring is 200-500r/min, time 5-12min.
The temperature of step (4) described heating is 80-90 DEG C, heating time 30-50min.
The temperature of step (4) described cooling be -20-4 DEG C, cooling time 10-30min.
Fresh tree hypnum moss is added in the step (2), substitutes fresh fragrant flower tealeaves piece, prepares tree hypnum moss extracting solution.
Beneficial effects of the present invention：The preparation method of carp minced fillet of the present invention uses tea extract in preparation process
Flesh of fish slurry is impregnated, the fishy smell of Fish protein can be effectively removed, the carp minced fillet of preparation is in good taste, and the carp minced fillet albumen of preparation returns
High income, preparation method is simple, is suitble to large-scale industrial production.
Specific implementation mode
With reference to specific embodiment, the present invention will be further described.
Embodiment 1
A kind of preparation method of carp minced fillet, carries out in accordance with the following steps：
(1) it goes carp to pierce bletilla internal organ, goes to carp head, take carp meat, add the water of 2 times of parts by weight, be put into refiner
The rate of homogenate, refiner homogenate is 4000r/min, time 30s, is then fed into blender stirring, and the rate of stirring is
Flesh of fish slurry is made in 200r/min, time 6min；
(2) fresh fragrant flower tealeaves piece is taken, is smashed to pieces, pulp, the water refluxing extraction 3 times of 6 times of parts by weight is added, merges filter
Fragrant flower tea extract is made in liquid, activated carbon decolorizing；
(3) flesh of fish slurry prepared by step (1) is immersed in the fragrant flower tea extract of step (2) preparation, stirring, stirring
Rate is 400r/min, and mixed serum is made in time 8min；
(4) mixed serum is poured into mold, is put into water-bath and heats, the temperature of heating is 85 DEG C, and heating time is
40min is cooled down immediately after having heated, cooling temperature be 0 DEG C, cooling time be 20min to get.
Embodiment 2
A kind of preparation method of carp minced fillet, carries out in accordance with the following steps：
(1) it goes carp to pierce bletilla internal organ, goes to carp head, take carp meat, add the water of 2 times of parts by weight, be put into refiner
The rate of homogenate, refiner homogenate is 4000r/min, time 30s, is then fed into blender stirring, and the rate of stirring is
Flesh of fish slurry is made in 200r/min, time 6min；
(2) fresh tree hypnum moss is taken, is smashed to pieces, pulp, adds the water refluxing extraction 3 times of 6 times of parts by weight, merging filtrate living
Property carbon decoloring, be made tree hypnum moss extracting solution；
(3) flesh of fish slurry prepared by step (1) is immersed in the tree hypnum moss extracting solution of step (2) preparation, stirring, stirring
Rate is 400r/min, and mixed serum is made in time 8min；
(4) mixed serum is poured into mold, is put into water-bath and heats, the temperature of heating is 85 DEG C, and heating time is
40min is cooled down immediately after having heated, cooling temperature be 0 DEG C, cooling time be 20min to get.
Embodiment 3
A kind of preparation method of carp minced fillet, carries out in accordance with the following steps：
(1) it goes carp to pierce bletilla internal organ, goes to carp head, take carp meat, add the water of 2 times of parts by weight, be put into refiner
The rate of homogenate, refiner homogenate is 4000r/min, time 30s, is then fed into blender stirring, and the rate of stirring is
Flesh of fish slurry is made in 200r/min, time 6min；
(2) fresh raw white tea blade is taken, is smashed to pieces, pulp, the water refluxing extraction 3 times of 6 times of parts by weight is added, merges filter
White hair tea extract is made in liquid, activated carbon decolorizing；
(3) flesh of fish slurry prepared by step (1) is immersed in the white hair tea extract of step (2) preparation, stirring, stirring
Rate is 400r/min, and mixed serum is made in time 8min；
(4) mixed serum is poured into mold, is put into water-bath and heats, the temperature of heating is 85 DEG C, and heating time is
40min is cooled down immediately after having heated, cooling temperature be 0 DEG C, cooling time be 20min to get.
Embodiment 4
A kind of preparation method of carp minced fillet, carries out in accordance with the following steps：
(1) it goes carp to pierce bletilla internal organ, goes to carp head, take carp meat, add the water of 2 times of parts by weight, be put into refiner
The rate of homogenate, refiner homogenate is 4000r/min, time 30s, is then fed into blender stirring, and the rate of stirring is
Flesh of fish slurry is made in 200r/min, time 6min；
(2) it the fresh fragrant flower tealeaves piece of quality and the upright Marsdenia blade such as takes, smashs to pieces, pulp, add 6 times of parts by weight
Water refluxing extraction 3 times, extracting solution is made in merging filtrate, activated carbon decolorizing；
(3) flesh of fish slurry prepared by step (1) is immersed in the extracting solution of step (2) preparation, stirring, the rate of stirring is
400r/min, time 8min, is made mixed serum；
(4) mixed serum is poured into mold, is put into water-bath and heats, the temperature of heating is 85 DEG C, and heating time is
40min is cooled down immediately after having heated, cooling temperature be 0 DEG C, cooling time be 20min to get.
Comparative example 1
A kind of preparation method of carp minced fillet, carries out in accordance with the following steps：
(1) it goes carp to pierce bletilla internal organ, goes to carp head, take carp meat, add the water of 2 times of parts by weight, be put into refiner
The rate of homogenate, refiner homogenate is 4000r/min, time 30s, is then fed into blender stirring, and the rate of stirring is
Flesh of fish slurry is made in 200r/min, time 6min；
(2) flesh of fish slurries are poured into mold, is put into water-bath and heats, the temperature of heating is 85 DEG C, and heating time is
40min is cooled down immediately after having heated, cooling temperature be 0 DEG C, cooling time be 20min to get.
Experimental example 1：Electronic nose detects carp minced fillet fishlike smell of the present invention
Electronic nose is the electrochemical sensing system of a sensor array form.It is metal oxidation using most sensors
Object sensor, such as tin, zinc, titanium, tungsten or iridium metal oxide.Resistance changes after metal oxide is contacted with volatile materials
Become, the resistance variations of detector detection sensor are worth in response.Each sensor can only all make moieties special sound
It answers, in order to expand detection range, general electronic nose all uses sensor array, i.e., multiple sensors to make sound simultaneously to sample
It answers.
The carp minced fillet for weighing 1.5g (accurately to 0.01g) embodiment 1-4 is put into 10m L ml headspace bottles for detecting.Sample
Product balance 20min, sample volume 3m L at 35 DEG C；Sample introduction speed 2.5m L/s, 45 DEG C of injector temperature；Data acquisition time
120s.Each sample is repeated 4 times.Control is enanthaldehyde (rancidity) solution of concentration 200mg/L, the 1-OCOL of 200mg/L
Solution (mushroom taste), E, E-2,4- decadienals (fishlike smell) solution.
There are the electronic nose that this experiment uses 12 metal oxide sensors, electronic nose can incude in carp minced fillet fishy smell
Fishlike smell, rancidity and mushroom taste carried out electronics to weigh special response of the electronic nose sensor to carp minced fillet fishy smell
Nose sensor responds the correlation analysis between Value Data, and response is smaller, more notable, represents related smell substance removal effect
It is better, it the results are shown in Table 1.
1 electronic nose sensor response of table
| Experimental group | Fishlike smell response | Rancidity response | Mushroom taste response |
| Control group | 0.899 | 0.712 | 0.819 |
| Comparative example 1 | 0.834 | 0.710 | 0.811 |
| Embodiment 1 | 0.511* | 0.412* | 0.522* |
| Embodiment 2 | 0.312* | 0.409* | 0.419* |
| Embodiment 3 | 0.836 | 0.711 | 0.812 |
| Embodiment 4 | 0.529* | 0.316* | 0.467* |
* significantly (P<0.05)
As can be seen from Table 1, each response of comparative example 1 is suitable with control group, without significant difference, it was demonstrated that it does not have
The fishy smell in minced fillet is removed, the response of embodiment 1 is significantly lower than control group, it was demonstrated which removes the fishy smell substance in minced fillet,
For embodiment 1 compared with comparative example 1, other conditions are identical, and only comparative example 1 does not use fragrant flower tea extract to impregnate flesh of fish slurry
Technical solution, it was demonstrated that fragrant flower tea extract has the function of key for the removal of fishlike smell, and embodiment 2 is using tree hypnum moss extraction
Liquid substitutes fragrant flower tea extract, and response is significantly lower than control group, it was demonstrated that it has the function of key for the removal of fishlike smell；
Embodiment 3 substitutes fragrant flower tea extract using white hair tea extract, and response is suitable with control group, it was demonstrated that white hair tea extract is not
The fishy smell in minced fillet can be removed.
Experimental example 2：Protein recovery
Example 1-4, flesh of fish slurry and finished product minced fillet of the comparative example 1 in preparation process, calculates protein recovery, with dry
It weighs again, calculation formula is as follows：
The quality of protein in the quality of protein in protein recovery (%)=deodorant minced fillet/raw material flesh of fish slurry ×
100%
Experimental result is shown in Table 2：
2 protein recovery of table
As can be seen from Table 2, the albumen of embodiment 1-3 has different degrees of loss, the protein recovery of embodiment 4 big
Amplitude increases, and compared with Example 1, other conditions are identical, only in preparation process to add upright Marsdenia extract more, demonstrate,proves
Bright upright Marsdenia extract has effects that Fish protein is kept not to be lost in.
Experimental example 3：Subjective appreciation is tested
Sample 20g is mounted in 100mL brown, wide-mouth bottles, 30 DEG C of sealing and balancing 30min.7 subjective appreciation persons, 23-35 Sui
Between, systematic learning crosses subjective appreciation course, there is abundant subjective appreciation experience.It is made using 0-10 points and evaluates odour intensities, 10
It is divided into most by force, smell final score is averaged.The sensory evaluation score of embodiment 1-4 and comparative example 1 is shown in Table 3：
3 subjective appreciation score of table
| Comparative example 1 | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | |
| Evaluate score | 8.0 | 3.8 | 3.2 | 7.8 | 3.7 |
As can be seen from Table 3, embodiment 1,2,4 sensory evaluation score are significantly less than comparative example 1, embodiment 3
Scoring rate is suitable with comparative example 1.Prove that white hair tea extract does not have the effect of removal fishy smell, other extracting solutions, which impregnate to have, to be gone
Except the effect of fishy smell.
Claims (9)
1. a kind of preparation method of carp minced fillet, which is characterized in that carry out in accordance with the following steps：
(1) it goes carp to pierce bletilla internal organ, goes to carp head, take carp meat, add the water of 1-3 times of parts by weight, it is even to be put into refiner
Slurry is then fed into blender stirring, and flesh of fish slurry is made；
(2) fresh fragrant flower tealeaves piece is taken, is smashed to pieces, pulp, adds the water refluxing extraction 3 times of 3-10 times of parts by weight, merging filtrate,
Fragrant flower tea extract is made in activated carbon decolorizing；
(3) flesh of fish slurry prepared by step (1) is immersed in the fragrant flower tea extract of step (2) preparation, mixing slurry is made in stirring
Liquid；
(4) mixed serum is poured into mold, is put into water-bath and heats, after having heated immediately cool down to get.
2. the preparation method of carp minced fillet according to claim 1, which is characterized in that step (1) the refiner homogenate
Rate is 3000-5000r/min, time 30s.
3. the preparation method of carp minced fillet according to claim 1, which is characterized in that the rate of step (1) described stirring is
100-300r/min, time 3-10min.
4. the preparation method of carp minced fillet according to claim 1, which is characterized in that the rate of step (3) described stirring is
200-500r/min, time 5-12min.
5. the preparation method of carp minced fillet according to claim 1, which is characterized in that the temperature of step (4) described heating is
80-90 DEG C, heating time 30-50min.
6. the preparation method of carp minced fillet according to claim 1, which is characterized in that the temperature of step (4) described cooling be-
20-4 DEG C, cooling time 10-30min.
7. according to the method described in claim 1, it is characterized in that, fresh tree hypnum moss is added in the step (2), replacement is fresh
Fragrant flower tealeaves piece prepares tree hypnum moss extracting solution.
8. the application of carp minced fillet prepared by claim 1 in terms of preparing typical local food.
9. the application of carp minced fillet prepared by claim 1 in terms of preparing food additives.
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Application publication date: 20181009 Assignee: Anhui gaogeng Food Technology Co.,Ltd. Assignor: SHANGHAI GAUGAN FOOD TECHNOLOGY CO.,LTD. Contract record no.: X2023310000123 Denomination of invention: A preparation method for carp mince Granted publication date: 20211210 License type: Common License Record date: 20230701 |
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