CN108783372B - 一种黄鱼鲞腌制剂及其应用 - Google Patents
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Abstract
本发明提供了一种黄鱼鲞腌制剂,其由以下质量百分比的组分组成:18~20%氯化钠,0.3~0.5%醋酸,0.3~0.5%葡萄糖酸钠,1~3%丙三醇,1~3%甜菜碱,0.1~0.3%鼠尾草酚,0.5~1%魔芋甘露聚糖,余量为水。本发明的黄鱼鲞腌制剂,配方合理科学,能缩短腌制时间,改善产品品质,有效解决了现有单一的盐水在对黄鱼进行腌制时渗透慢、会产生膨润且营养成分及风味物质易溶于水中等缺陷的问题。本发明还提供了一种黄鱼鲞腌制剂在腌制黄鱼时的应用,步骤简单,可操作性强,可缩短腌制时间,有利于提高黄鱼鲞的品质。
Description
技术领域
本发明涉及水产加工技术领域,尤其是涉及一种黄鱼鲞腌制剂及其应用。
背景技术
黄鱼鲞又称白鲞,由大黄鱼加工而成。黄鱼鲞肉质结实,色白味鲜,含有丰富的蛋白质和适量的脂肪,食之有开胃、清火、生津、活血的作用,具有很高的营养和药用价值。
目前传统的黄鱼鲞腌制时通常采用干法腌制或湿法腌制。
干法腌制即在鱼体表面抹上大量的食盐进行腌制后再进行晒干或烘干,该方法存在以下缺陷:(1)食盐渗透速度慢,腌制时间较长;(2)用盐不均匀时容易产生食盐的渗透不均匀,造成各部位咸淡不均匀;(3)由于强脱水的原因导致鱼肉质地干硬,口感差,外观较差;(4)腌制时及烘干时,鱼体与空气接触容易发生油脂氧化现象(“油烧”现象);(5)盐分过高,口味过咸,不利于健康。
例如,申请公布号CN 102626239 A,申请公布日2012.08.08的中国专利公开了一种黄鱼鲞的加工工艺,包括以下步骤:(1)首先把鱼剖杀、清洗后,放入鱼重量的4.2%食盐和1%味精进行盐渍,(2)然后把腌渍桶放在10℃的保鲜库内,再把步骤(1)的原料放入腌渍桶中,每腌渍桶中撒有一层腌渍料,再经12小时盐渍后取出清洗,(3)最后所得步骤(2)送至烘房烘制,温度控制在40~60℃,干燥后的鱼干切块后送至冷藏室低温暂存,取出后加入调味料调味醉制,然后称重定量包装,低温冷藏。该黄鱼鲞采用的是传统的干法腌制,依旧存在上述缺陷。
湿法腌制是将鱼浸泡于食盐水中进行浸腌,湿法腌制食盐能够均匀地渗入鱼体,鱼体不接触外界空气,不易引起脂肪氧化(“油烧”现象),制品的外观和风味较好,但是湿腌时渗透慢,且鱼肉表面会发生膨润,干燥时产生膨润的部位会剧烈收缩造成开裂,影响外观,同时湿腌时鱼肉中的部分营养成分及风味物质会溶于水中,不能较完整地保持鱼原有的营养成分和风味。
发明内容
本发明是为了解决现有技术的大黄鱼腌制工艺所存在的上述技术问题,提供了一种配方合理科学,能缩短腌制时间,改善产品品质的黄鱼鲞腌制剂。
本发明还提供了一种黄鱼鲞腌制剂在腌制黄鱼时的应用,步骤简单,可操作性强。
为了实现上述目的,本发明采用以下技术方案:
本发明的一种黄鱼鲞腌制剂,其由以下质量百分比的组分组成:18~20%氯化钠,0.3~0.5%醋酸,0.3~0.5%葡萄糖酸钠,1~3%丙三醇,1~3%甜菜碱,0.1~0.3%鼠尾草酚,0.5~1%魔芋甘露聚糖,余量为水。本发明针对现有单一的盐水对黄鱼进行腌制时渗透慢、会产生膨润且营养成分及风味物质易溶于水中等缺陷,提供了一种黄鱼鲞腌制剂,本发明的腌制剂中除了氯化钠,还增加了醋酸、葡萄糖酸钠、丙三醇、甜菜碱、鼠尾草酚、魔芋甘露聚糖,其中甜菜碱可提高渗透压,加速氯化钠的扩散,增加氯化钠的内渗量;醋酸除了能起到一定的抑菌、防腐作用外,还与氯化钠配合,会使溶解的鱼体蛋白凝固,从而减少了蛋白质的溶出量,保持鱼肉的营养成分,提高黄鱼鲞的食用价值,但是醋酸的加入量不能过多,否则会产生酸味;葡萄糖酸钠可抑制蛋白质的溶解;丙三醇能与黄鱼组织中的脂肪和蛋白质结合,增加极性基团,把部分自由水转为束缚水,降低水分活度,提高保藏期;黄鱼鲞在加工过程中出现“油烧”现象是因为脂肪与氧气接触发生氧化而分解成油脂,因此本发明中加入了鼠尾草酚,鼠尾草酚具有优异的抗氧化性,能与脂肪竞争并先于脂肪与氧气结合反应,从而避免脂肪氧化发生“油烧”现象;鱼体在腌制剂中浸泡时,鱼肉表面会因水而发生膨润,在干燥时会产生细小裂纹甚至碎肉而影响外观,本发明中通过加入魔芋甘露聚糖以解决该问题,魔芋甘露聚糖能提高鱼肉组织之间的粘性及结构强度,从而抑制鱼肉膨润,从而减少裂纹的产生,提高产品的外观品质,同时魔芋甘露聚糖还能抑制蛋白质的流出,并能改善本发明腌制剂的稳定性,但是魔芋甘露聚糖的加入量不能过多,否则会使腌制剂的粘度过大而不利于黄鱼的浸泡腌制。本发明的腌制剂配方合理科学,各组分之间相互协同,能缩短腌制时间,改善产品的品质。
一种黄鱼鲞腌制剂在腌制黄鱼时的应用,具体应用方法为:将沿背脊骨剖开且去鳃、去内脏后的黄鱼洗净,摊晾至表面无水滴下后置于真空环境中抽真空10~15min,立即置于常压环境中的腌制剂中浸泡20~30min,重复上述步骤至少一次后,将黄鱼捞出控水即完成腌制。鱼体组织中含有水分和空气,在腌制时会阻碍腌制剂渗透至鱼体组织中,同时腌制时细胞脱水又会产生水,从而进一步阻碍腌制剂渗透至鱼体组织中,影响腌制效果与效率,为解决该问题,本发明对腌制工艺进行了改进创新,先对黄鱼进行抽真空再进行腌制,先通过抽真空使得鱼体组织中的水分及气体排出,即可减少氧化作用,又有利于渗透剂的快速渗透,再在常压下进行湿法腌制时,腌制剂在压力作用下就可以快速扩散进入鱼体组织中实现快速腌制,大大减少腌制的时间,既可减少风味物质及营养成分的流失,又可避免鱼肉浸泡过久而发生膨润。
作为优选,所述黄鱼与腌制剂的质量比为1:5~10。
作为优选,所述腌制剂温度为2~10℃。温度过低,腌制剂渗透速度慢,温度过高,黄鱼易发生膨润,且易变质,综合考虑,腌制剂温度选择2~10℃。
因此,本发明具有如下有益效果:
(1)提供了一种黄鱼鲞腌制剂,配方合理科学,能缩短腌制时间(腌制时间缩短至1小时左右),改善产品品质,有效解决了现有单一的盐水在对黄鱼进行腌制时渗透慢、会产生膨润且营养成分及风味物质易溶于水中等缺陷的问题;
(2)提供了一种黄鱼鲞腌制剂在腌制黄鱼时的应用,步骤简单,可操作性强,可缩短腌制时间,有利于提高黄鱼鲞的品质。
具体实施方式
下面通过具体实施方式对本发明做进一步的描述。
实施例1
(1)清洗:将黄鱼清洗干净,沿背脊骨剖开,去鳃、去内脏后用水洗净并摊晾至表面无水滴下;
(2)间歇腌制:将黄鱼置于真空环境中抽真空12min后,立即置于常压环境中的腌制剂中浸泡25min,黄鱼与腌制剂的质量比为1:8,腌制剂温度为5℃,腌制剂由以下质量百分比的组分组成:19%氯化钠,0.4%醋酸,0.4%葡萄糖酸钠,2%丙三醇,2%甜菜碱,0.2%鼠尾草酚,0.7%魔芋甘露聚糖,余量为水,重复上述步骤一次后,将黄鱼捞出控水;
(3)联用干燥:先对黄鱼进行真空干燥至水含量为35%,再进行热风干燥至水含量为12%,真空干燥的工艺参数为:温度45℃,真空度15kPa,热风干燥的工艺参数为:热风温度110℃,热风风速为0.7m/s;
(4)真空包装:将干燥后的黄鱼冷却至室温后用包装袋按所需规格包装,杀菌后抽真空封装即可。
将得到的黄鱼鲞分别进行肌肉浸出物氨基酸含量测定、挥发性盐基氮(TVB-N)测定、感官评定、细菌总数测定及过氧化值测定,测定结果如表1所示,其中:
肌肉浸出物氨基酸含量测定方法为:取鱼肉10g,加适量水研磨,再加入80%乙醇除去蛋白质,过滤,蒸馏去除乙醇并定容至100ml,用氨基酸自动分析仪测定;
挥发性盐基氮(TVB-N)测定:半微量蒸馏法。
外观评价:选用5名专业人士,直接用肉眼观察黄鱼鲞的体表裂纹、色泽,其中体表纹裂权重占50%,色泽权重占50%,根据观察结果进行打分,总分除以人数,分数越高,外观质量越好。
具体评价标准如下:
细菌总数测定:用平板培养计数法。
过氧化值测定:按GB/T5009.37执行。
测得的结果如表1所示。
对比例1
对比例1与实施例1相比,区别在于:未添加鼠尾草酚,用水代替鼠尾草酚,其余完全相同。
将得到的黄鱼鲞分别进行肌肉浸出物氨基酸含量测定、挥发性盐基氮(TVB-N)测定、感官评定、细菌总数测定及过氧化值测定,测定方法同实施例1,测试结果如表1所示。
对比例2
对比例2与实施例1相比,区别在于,采用抗氧化剂维生素C替代鼠尾草酚,其余完全相同。
将得到的黄鱼鲞分别进行肌肉浸出物氨基酸含量测定、挥发性盐基氮(TVB-N)测定、感官评定、细菌总数测定及过氧化值测定,测定方法同实施例1,测试结果如表1所示。
对比例3
对比例3与实施例1相比,区别在于:未添加魔芋甘露聚糖,用水代替魔芋甘露聚糖,其余完全相同。
将得到的黄鱼鲞分别进行肌肉浸出物氨基酸含量测定、挥发性盐基氮(TVB-N)测定、感官评定、细菌总数测定及过氧化值测定,测定方法同实施例1,测试结果如表1所示。
对比例4
对比例4与实施例1相比,区别在于:未添加葡萄糖酸钠,用水代替葡萄糖酸钠,其余完全相同。
将得到的黄鱼鲞分别进行肌肉浸出物氨基酸含量测定、挥发性盐基氮(TVB-N)测定、感官评定、细菌总数测定及过氧化值测定,测定方法同实施例1,测试结果如表1所示。
表1实施例1与对比例1~4中黄鱼鲞的测试结果
根据表1中实施例1与对比例1、对比例2的测试结果可知,鼠尾草酚具有更为优异的抗氧化性,避免脂肪氧化发生“油烧”现象,有利于提高黄鱼鲞的外观品质。
根据表1中实施例1与对比例3的测试结果可知,未添加魔芋甘露聚糖的黄鱼鲞体表裂纹的评分较低,说明魔芋甘露聚糖能提高鱼肉组织之间的粘性及结构强度,抑制鱼肉膨润,从而减少裂纹的产生,提高产品的外观品质。
根据表1中实施例1与对比例4的测试结果可知,未添加葡萄糖酸钠的黄鱼鲞肌肉浸出物氨基酸含量较低,说明葡萄糖酸钠能抑制蛋白质的溶解。
实施例2
(1)清洗:将黄鱼清洗干净,沿背脊骨剖开,去鳃、去内脏后用水洗净并摊晾至表面无水滴下;
(2)间歇腌制:将黄鱼置于真空环境中抽真空10min后,立即置于常压环境中的腌制剂中浸泡20min,黄鱼与腌制剂的质量比为1:5,腌制剂温度为2℃,腌制剂由以下质量百分比的组分组成:18%氯化钠,0.3%醋酸,0.3%葡萄糖酸钠,1%丙三醇,1%甜菜碱,0.1%鼠尾草酚,0.5%魔芋甘露聚糖,余量为水,重复上述步骤一次后,将黄鱼捞出控水;
(3)联用干燥:先对黄鱼进行真空干燥至水含量为30%,再进行热风干燥至水含量为10%,真空干燥的工艺参数为:温度40℃,真空度10kPa,热风干燥的工艺参数为:热风温度100℃,热风风速为0.5m/s;
(4)真空包装:将干燥后的黄鱼冷却至室温后用包装袋按所需规格包装,杀菌后抽真空封装即可。
实施例3
(1)清洗:将黄鱼清洗干净,沿背脊骨剖开,去鳃、去内脏后用水洗净并摊晾至表面无水滴下;
(2)间歇腌制:将黄鱼置于真空环境中抽真空15min后,立即置于常压环境中的腌制剂中浸泡30min,黄鱼与腌制剂的质量比为1:10,腌制剂温度为10℃,腌制剂由以下质量百分比的组分组成:20%氯化钠,0.5%醋酸,0.5%葡萄糖酸钠,3%丙三醇,3%甜菜碱,0.3%鼠尾草酚,1%魔芋甘露聚糖,余量为水,重复上述步骤一次后,将黄鱼捞出控水;
(3)联用干燥:先对黄鱼进行真空干燥至水含量为40%,再进行热风干燥至水含量为15%,真空干燥的工艺参数为:温度60℃,真空度20kPa,热风干燥的工艺参数为:热风温度120℃,热风风速为1m/s;
(4)真空包装:将干燥后的黄鱼冷却至室温后用包装袋按所需规格包装,杀菌后抽真空封装即可。
以上所述的实施例只是本发明的一种较佳的方案,并非对本发明作任何形式上的限制,在不超出权利要求所记载的技术方案的前提下还有其它的变体及改型。
Claims (2)
1.一种黄鱼鲞腌制剂在腌制黄鱼时的应用,其特征在于,具体应用方法为:
(1)将沿背脊骨剖开且去鳃、去内脏后的黄鱼洗净,摊晾至表面无水滴下;
(2)将黄鱼置于真空环境中抽真空10~15min,立即置于常压环境中的腌制剂中浸泡20~30min,重复上述步骤至少一次后,将黄鱼捞出控水即完成腌制;黄鱼与腌制剂的质量比为1:5~10,所述腌制剂由以下质量百分比的组分组成:18~20%氯化钠,0.3~0.5%醋酸,0.3~0.5%葡萄糖酸钠,1~3%丙三醇,1~3%甜菜碱,0.1~0.3%鼠尾草酚,0.5~1%魔芋甘露聚糖,余量为水。
2.根据权利要求1所述的黄鱼鲞腌制剂在腌制黄鱼时的应用,其特征在于,所述腌制剂温度为2~10℃。
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