CN109430746A - 一种巴浪鱼休闲食品的加工方法 - Google Patents
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Abstract
一种巴浪鱼休闲食品的加工方法，以新鲜的冷冻巴浪鱼为原料，甘草、香叶、黑胡椒、花椒、桂皮、姜片、小茴香、八角、食盐、绵白糖、鸡精、味精、甘氨酸、六偏磷酸钠、料酒和辣椒油为辅料，巴浪鱼经前处理、腌制入味、干燥、调味、烤制、真空包装和光动力杀菌，获得巴浪鱼休闲食品。该方法简单、成本低、适合工业化生产。该产品营养丰富、香辣可口、滋味深长、风味独特，具有较大的市场化推广价值。本品为半干产品，比咸鱼干口感更柔软可口；二次入味的方式解决了巴浪鱼入味难的问题；以天然植物色素姜黄素作为光敏剂用于该产品中有降血脂、抗肿瘤、抗炎利胆、抗氧化等作用，且光动力杀菌是新型冷杀菌工艺，避免了高温杀菌破坏营养，延长了保质期。
Description
技术领域
本发明属于食品加工技术领域，具体涉及一种巴浪鱼休闲食品的加工方法。
背景技术
巴浪鱼，又名刺巴鱼，学名蓝圆鲹(Decapterus Maruadsi)，为暖水性中上层洄游鱼类。巴浪鱼营养价值丰富，含有较高的蛋白质、不饱和脂肪酸及K、P、Mg、Ca和Zn等人体必须的营养素。巴浪鱼肉质松软，易被人体消化吸收，是极具开发前景的海洋鱼类。由于缺乏综合加工利用技术，目前巴浪鱼的加工产品非常少，限制了巴浪鱼的开发与利用。
巴浪鱼自溶酶活性强，鱼体鲜度下降快，离水后极易发生腐败变质，造成巴浪鱼加工利用困难。目前巴浪鱼除少量做鲜销外，大部分加工成咸干制品，但咸干制品含盐量高，不益于人体健康，亟需开发新型巴浪鱼产品，以满足人们营养和健康的需要。
发明内容
本发明的目的是提供一种巴浪鱼休闲食品的加工方法，对巴浪鱼进行精深加工利用，开发巴浪鱼休闲食品。
为此，本发明选取以下技术方案：
一种巴浪鱼休闲食品的加工方法，包括以下步骤：
S1:前处理：新鲜的冷冻巴浪鱼，解冻后去头、尾、内脏、大刺，剖半得巴浪鱼片；
S2:香料浸出液制备：将香料放入其重量1000倍的水中，煮沸并保持微沸30～40min，四层纱布过滤即得香料浸出液；所述香料由甘草:香叶:黑胡椒:花椒:桂皮:姜片:小茴香:八角按照1:1:1:2:2:2:4:4的重量比混合而成；
S3:调味液制备：调味液由鱼片重量的下列原料混合而成：食盐1％，绵白糖9.5％，鸡精1％，味精0.5％，甘氨酸0.7％，六偏磷酸钠0.3％，料酒75-80％，香料浸出液5-15％；
S4:腌制入味：将经步骤S1获得的鱼片用步骤S3制备的调味液进行腌制；
S5:干燥：将经步骤S4腌制后的鱼片放入烘箱中进行干燥；
S6:调味：将经步骤S5干燥后的鱼片用辣椒油浸渍调味；
S7:烤制：将经步骤S6二次调味的鱼片进行烤制；
S8:真空包装：待步骤S7烤制的鱼片冷却后，装入经过灭菌的真空包装袋中并封口；
S9:光动力杀菌：将经步骤S8制成的产品进行光动力杀菌，即得所述巴浪鱼休闲食品。
作为进一步的技术方案，所述的调味液由鱼片重量的下列原料混合而成：食盐1％，绵白糖9.5％，鸡精1％，味精0.5％，甘氨酸0.7％，六偏磷酸钠0.3％，料酒77％，香料浸出液10％；
步骤4中腌制温度为4℃，腌制时间为1.5-2.5小时；
步骤5中产品的干燥温度和时间是50℃、4小时；
步骤7中烤制的温度和时间是150℃、10-15分钟；
步骤9中光动力的杀菌条件是功率为15瓦，时间为60秒，杀菌光敏剂为姜黄素。
与现有产品相比，本发明方法制备的产品具有以下技术优势：本发明的巴浪鱼鱼干制备只需剔除中间的大刺，经过加工后小刺也可食用，制作过程简单，适合工业化生产；本发明方法制备的产品为半干产品，相比咸鱼干口感更柔软可口，老少皆宜；本发明采用二次入味的方法，解决了巴浪鱼入味难的问题，且口感很好；本发明采用姜黄素作为光敏剂，姜黄素是一种天然植物色素，应用于巴浪鱼产品中不但有降血脂、抗肿瘤、抗炎、利胆、抗氧化等作用，而且光动力杀菌为冷杀菌，是新型杀菌工艺，避免了高温杀菌对产品营养的破坏，延长了保质期。
本发明以巴浪鱼为原料，经前处理、腌制入味、干燥、调味、烤制、真空包装和光动力杀菌等工艺过程，开发出了一种风味独特的巴浪鱼即食休闲食品，丰富了休闲食品的种类，实现了巴浪鱼的精深加工利用。目前该类型的巴浪鱼即食休闲产品未见报道，本产品营养丰富，香辣可口，滋味深长，风味独特，将会具有很好的市场前景。
具体实施方式
实施例1：
一种巴浪鱼休闲食品的加工方法，包括以下步骤：
(1)前处理：新鲜的冷冻巴浪鱼，解冻后用菜刀沿尾部脊椎向上进刀将鱼剖半，剖半后将大脊椎骨与肋骨去除，得到鱼片。
(2)香料浸出液制备：按甘草:香叶:黑胡椒:花椒:桂皮:姜片:小茴香:八角按照1:1:1:2:2:2:4:4的重量比称取香料，混合均匀后，放入其重量1000倍的水中，煮沸并保持微沸30～40min，四层纱布过滤即得香料浸出液；
(3)调味液制备：调味液由鱼片重量的下列原料组成：食盐1％，绵白糖9.5％，鸡精1％，味精0.5％，甘氨酸0.7％，六偏磷酸钠0.3％，料酒77％，香料浸出液10％，按照比例混合均匀；
(4)腌制入味：将经步骤(1)获得的鱼片用步骤(3)制备的调味液进行腌制，腌制温度为4℃，腌制时间为2小时；
(5)干燥：将经步骤(4)腌制后的鱼片放入烘箱中进行干燥，干燥条件是50℃、4小时；
(6)调味：将经步骤(5)干燥后的鱼片用辣椒油浸渍调味；
(7)烤制：将经步骤(6)二次入味的鱼片进行烤制，烤制的条件是150℃、10分钟；
(8)真空包装：待步骤(7)烤制的鱼片冷却后，装入经过灭菌的真空包装袋中并封口；
(9)光动力杀菌：将经步骤(8)制成的产品进行光动力杀菌，光动力的杀菌条件是功率为15瓦，时间为60秒，杀菌光敏剂为姜黄素，杀菌后即得所述巴浪鱼休闲食品。
对本产品的各种评价结果如下：
(一)将本发明产品进行感官评定，感官评定由10个受过专业训练的感官评价人员组成小组，每次评定由每个评定成员单独进行，相互不接触交流，样品评定之间用清水漱口。感官评定标准如表1所示，满分为5分。
结果显示，采用本发明方法制备的产品外观为4.9分，色泽为4.6分，风味为4.8分，口感为4.8，整体为4.7分。由此可知，本发明方法制备的产品形态完整，色泽诱人，口味较好，有特殊鱼香味，是一种新型巴浪鱼休闲食品。本产品受到大多数人的喜爱，将具有很好的市场前景。
表1感官评分标准
(二)对本发明方法制备的产品进行水分含量测定，结果表明，其产品水分含量为58.07％，水分含量较高，口感较柔软，比市场上的巴浪鱼干的质构和口感更为松软，味道更加鲜美。
对本发明方法制备的产品进行营养成分测定，结果如表2所示。本发明方法制备的产品蛋白含量较高，鱼肉中的蛋白质较红肉的蛋白质更易消化，营养价值更高。
表2本发明方法制备的产品营养成分含量
本发明应用了光动力杀菌技术对产品进行杀菌，保持了产品原有的营养和口感，克服了传统杀菌方法对食品营养成分的破坏。
综上所述，利用本发明方法制备的产品营养丰富，香辣可口，滋味深长，风味独特，具有很好的市场前景。
Claims (6)
1.一种巴浪鱼休闲食品的加工方法，其特征在于包括以下步骤：
S1: 前处理：新鲜的冷冻巴浪鱼，解冻后去头、尾、内脏、大刺，剖半得巴浪鱼片；
S2: 香料浸出液制备：将香料放入其重量1000倍的水中，煮沸并保持微沸30~40min，四层纱布过滤即得香料浸出液；所述香料由甘草:香叶:黑胡椒:花椒:桂皮:姜片:小茴香:八角按照1:1:1:2:2:2:4:4的重量比混合而成；
S3: 调味液制备：调味液由鱼片重量的下列原料混合而成：食盐1%，绵白糖9.5%，鸡精1%，味精0.5%，甘氨酸0.7%，六偏磷酸钠0.3%，料酒75-80%，香料浸出液5-15%；
S4: 腌制入味：将经步骤S1获得的鱼片用步骤S3制备的调味液进行腌制；
S5: 干燥：将经步骤S4腌制后的鱼片放入烘箱中进行干燥；
S6: 调味：将经步骤S5干燥后的鱼片用辣椒油浸渍调味；
S7: 烤制：将经步骤S6二次调味的鱼片进行烤制；
S8: 真空包装：待步骤S7烤制的鱼片冷却后，装入经过灭菌的真空包装袋中并封口；
S9: 光动力杀菌：将经步骤S8制成的产品进行光动力杀菌，即得所述巴浪鱼休闲食品。
2.如权利要求1所述的一种巴浪鱼休闲食品的加工方法，其特征在于所述步骤S3的调味液由鱼片重量的下列原料混合而成：食盐1%，绵白糖9.5%，鸡精1%，味精0.5%，甘氨酸0.7%，六偏磷酸钠0.3%，料酒77%，香料浸出液10%。
3.如权利要求1所述的一种巴浪鱼休闲食品的加工方法，其特征在于步骤S4中腌制温度为4℃，腌制时间为1.5-2.5小时。
4.如权利要求1所述的一种巴浪鱼休闲食品的加工方法，其特征在于，步骤S5中产品的干燥温度和时间是50℃、4小时。
5.如权利要求1所述的一种巴浪鱼休闲食品的加工方法，其特征在于，步骤S7中烤制的温度和时间是150℃、10-15分钟。
6.如权利要求1所述的一种巴浪鱼休闲食品的加工方法，其特征在于，步骤S9中光动力的杀菌条件是功率为15瓦，时间为60秒，杀菌光敏剂为姜黄素。
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