CN109567067A - A kind of quality holding cooking processing method of the flesh of fish - Google Patents

A kind of quality holding cooking processing method of the flesh of fish Download PDF

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Publication number
CN109567067A
CN109567067A CN201811280426.1A CN201811280426A CN109567067A CN 109567067 A CN109567067 A CN 109567067A CN 201811280426 A CN201811280426 A CN 201811280426A CN 109567067 A CN109567067 A CN 109567067A
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China
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fish
flesh
tumbling
hour
potassium chloride
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CN201811280426.1A
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丁玉庭
周洪鑫
顾赛麒
周绪霞
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Zhejiang University of Technology ZJUT
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Zhejiang University of Technology ZJUT
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Priority to CN201811280426.1A priority Critical patent/CN109567067A/en
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    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
    • 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
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/015—Inorganic compounds
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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

Abstract

A kind of quality holding cooking processing method of the flesh of fish, the method includes live fish pretreatment, fish body pre-treatment, pulsed breathing tumbling and flesh of fish surface cover clothing consolidate film, the flesh of fish packaging, freeze and refrigerate: wherein, the pretreatment is made of myoglobins color development, the contraction of muscle fibril irritability, this method can preferably improve the color of the flesh of fish and the toughness of muscle fibril, lay the groundwork to subsequent technique；The clothing that covers on pulsed breathing tumbling and flesh of fish surface consolidates film the anti-protein freeze denaturation processing technique of vacuum tumbling, carragheen and potassium chloride gel reaction, trehalose and polyphosphate is used to be pickled.Can achieve the freezing flesh of fish by above two step improves the purpose of flavor, Shelf-life, more fitting consumer demand, and the method for the present invention is easy to operate, and processed fish meat products quality is higher, and edible flavor is excellent.

Description

A kind of quality holding cooking processing method of the flesh of fish
(1) technical field:
The invention belongs to technical field of aquatic product processing, are related to the quality holding conditioning of a kind of flesh of fish color and musculature Processing method belongs to field of food.
(2) technical background
China is world fisheries big country, and fishery resources are abundant, and annual output occupies the first in the world for years.
Flesh of fish fine and tender taste, delicious flavour is full of nutrition, but fishy smell or bilgy odour are heavier；In addition, due to endogenous in the flesh of fish Property enzyme and microorganism effect, fish process transporting procedures in flavor deterioration and it is putrid and deteriorated be difficult to control, to influence it The development of processing industry.
Conditioning food (Prepared foods) is also referred to as to be with agricultural production, livestock and poultry and aquatic products etc. for convenience of prepared food Primary raw material, after industrialization pre-treatment and configuration processing, the food of packing and selling.The feature of conditioning food maximum is to sell By the simple cooking, it can be served, convenient and quick.In recent years, the preconditioned food consumption amount in China grows continuously and fast, because This, research and development deliciousness, safety and the high-quality flesh of fish of nutrition conditioning product have boundless market prospects.
(3) summary of the invention
The purpose of the present invention is to provide a kind of qualities of flesh of fish to keep cooking processing method, and fish body is added by pretreatment Work, using quick freezing, the flesh of fish conditioning product after can making freezing storage has the muscle texture quality of fresh fish.
In order to achieve the above objectives, the quality that the present invention provides a kind of flesh of fish keeps cooking processing method, specific as follows:
(1) live fish pre-processes
Live fish after capture first rests 2~48 hours in 20-25 DEG C of water, and then live fish is transferred in ecological ice-temperature water, The water temperature of the ecological ice-temperature water is -2 DEG C~1 DEG C (preferably -2 DEG C~0 DEG C), meanwhile, it is passed through CO in water, rests 1~24 small When；
The live fish includes freshwater fish and seawater fish, and including but not limited to silver carp, bighead, Tilapia mossambica, grass carp etc. is light The fishs such as water fish and cultivation yellow croaker, orange rock-fiss；
In the present invention, live fish is put into ecological ice-temperature water, can coerce flesh of fish muscle fibril and generate cold stress and shrink makes Muscle fibre density improves, and is passed through CO in water, is to form carbonyl myoglobin using the effect of CO and living body flesh of fish myoglobins, To reach color development purpose.
Further, when being passed through CO, final concentration of 0.001~20ppm of CO in ecological ice-temperature water, preferably 0.02~ 0.25ppm；
Further, the mass ratio of live fish and ecological ice-temperature water is 1:2~10.
By this step, fish body muscle fibre can be allowed to generate cold events phenomenon, the muscle segment of muscle fibril is by unfolding state 2.10~2.30 μm become 1.80~2.10 μm of contracted state
(2) fish body pre-treatment
The fish that step (1) is handled well blood of scaling is removed into internal organ, is cleaned, is drained, be cut into the required flesh of fish；
The flesh of fish type includes but are not limited to fillet, fish section, full fish, fish head, fin etc..
Fillet general thickness is 5~30cm having a size of 3~4mm, the general length dimension of fish section；
(3) the pulsed breathing tumbling of the flesh of fish and the clothing that covers on flesh of fish surface consolidate film
The flesh of fish that step (2) is handled well is transferred to vacuum tumbler, tumbling liquid is added, vacuumizes carry out knead-salting, institute Stating knead-salting is to carry out pulsed breathing to pickle, program are as follows: vacuumize tumbling 0.5~1 hour, make micro in flesh of fish myocyte The expansion of gas decompression, then open valve Rapid degassing makes the gas of expansion restore reset condition to normal pressure, then vacuumizes tumbling 0.5~1 hour, opening valve Rapid degassing to normal pressure, thus circulation repeatedly carries out breathing marinated, then discharges, drains；
The tumbling liquid be containing mass fraction 1~5% compound quality improver solution, the compounding quality improver by The raw material of following mass parts forms: 40~60 parts of trehalose, 30~60 parts of sodium polyphosphate, 3~5 parts of potassium chloride and carragheen 4 ~6 parts.
It is preferred that the compounding quality improver is made of the raw material of following mass parts: 40 parts of trehalose, sodium polyphosphate 50 Part, 3.5 parts of potassium chloride and 4 parts of carragheen
The flesh of fish, tumbling liquid mass ratio be 1:1~3；
The vacuum tumbler parameter setting: vacuum degree -0.9kg/cm2, 2~5h of tumbling total time；
Further, the pulsed breathing tumbling of the flesh of fish and the clothing that covers on flesh of fish surface consolidate the program of film preferably by following step It is rapid to carry out:
(3-1) takes each raw material according to the compositing formula of compounding quality improver, by trehalose, sodium polyphosphate and carragheen It is first dissolved in water by formula rate, is then placed in together with fish body in vacuum tumbler, vacuumizes tumbling 0.5-1 hours, opens valve Door Rapid degassing is to normal pressure；
The clothing that covers that (3-2) then carries out flesh of fish surface consolidates film, and program is preferred are as follows:
The potassium chloride of mass fraction 20~40% is in the roller of vacuum tumbler in (3-2A) addition formula, in roller Carragheen act on the clear gel to form the quick carragheen of potassium, then vacuumize tumbling 0.5~1 hour, Rapid degassing to normal pressure,
(3-2B) adds in formula 20~40% potassium chloride, circulating repetition operating procedure (3-2A) 2 times into roller again More than, it carries out covering clothing and consolidates film, facilitate the uniformity and glossiness of flesh of fish surface filming, until all addition finishes potassium chloride, Tumbling is vacuumized again 0.5~1 hour, be deflated to normal pressure, drained, discharge；
(4) packaging of the flesh of fish
The flesh of fish that step (3) is handled well takes out, vacuum packaging；
(5) freeze and cold storage
The packaged flesh of fish of step (4) is carried out quick deep cooling to freeze, Storage in cold bank is put into after fully charge；
The quick freezing temperature be -30 DEG C~-40 DEG C, preferably -35 DEG C, Wei≤- 18 DEG C of Storage in cold bank temperature；
Beneficial effect possessed by the present invention is:
(1) present invention carries out myoglobins color development using CO and quenching generates the cold stress stress reaction of fribrillin, Make processed fish meat products of the invention that there is better lustrous surface, muscle quality and higher quality；
(2) the compounding quality improver obtained by the present invention can significantly improve the Freezing preservation ability of protein, significantly The water retention property of protein is improved, the texture characteristic of the flesh of fish is effectively kept；
(3) it is compared to the muscle quality of blank group fillet cold storage phase, the same quality assurance of the fillet of product of the present invention is frozen The hiding phase up to 360 days or more, therefore, can extremely significantly improve the shelf life of cold storage fillet, and after thawing product can with it is new Organoleptic quality similar in fresh fish piece；
(4) present invention is conducive to commercial applications.
(4) specific embodiment
The present invention is further detailed below by specific embodiment, but protection scope of the present invention is not limited only to This.
In following embodiment, used fish includes freshwater fish and seawater fish；
Used CO gas is prepared by Hangzhou Gas Plant, purity 99.9%；
Used trehalose, sodium polyphosphate, potassium chloride, carragheen are food-grade, be purchased from Lianyun Harbour friend into Food additive technology development corporation, Ltd..
Embodiment 1: freezing conditioning silver carp fillet processing
1) silver carp pre-processes: commercially available silver carp rests 12 hours in 20 DEG C of water, is then transferred to -1.5 DEG C of ecological ice again In warm water, wherein the concentration containing CO is 0.25ppm in ecological ice-temperature water, and the mass ratio of silver carp and ecological ice-temperature water is 1:10, quiet It supports 12 hours, allows fish body muscle fibre to generate cold events phenomenon, the muscle segment of muscle fibril, which unfolds state from 2.30 μm, becomes 2.10 μm Contracted state.
2) silver carp pre-treatment: it will suddenly be killed by the silver carp live fish for processing of resting, scale, decaptitating, remove internal organ, take fish body portion Point, it cleans, drains, be cut into the fillet of 3~4mm of thickness, weigh, it is spare.
3) the pulsed breathing tumbling of fillet and the clothing that covers on flesh of fish surface consolidate film: weighing 1000kg silver carp piece and vacuum rolling is added It rubs in machine, the compounding quality-improving agent solution for adding 1000kg (includes trehalose 20kg, sodium polyphosphate 25kg, carragheen 2kg), it vacuumizes knead-salting 0.5 hour, lose heart；It is small in roller, vacuumizing knead-salting 0.5 that 0.5kg potassium chloride is added again When, lose heart；0.5kg potassium chloride is added again in roller, vacuumizing knead-salting 0.5 hour, is lost heart；Finally add 0.75kg chlorine Change potassium in roller, vacuumizing knead-salting 0.5 hour, loses heart, drain, discharge.
4) packaging and chilled storage of silver carp piece: the silver carp piece pickled being taken out and is dispensed, every bag of 500g vacuum packaging, so After be transferred to -35 DEG C of progress liquid quick freezings, central temperature is transferred to freezer after reaching -18 DEG C and is stored (- 18 DEG C of temperature of ice house).
Embodiment 2: freezing conditioning silver carp fillet processing
5) silver carp pre-processes: commercially available silver carp rests 12 hours in 25 DEG C of water, is then transferred to -1.5 DEG C of ecological ice again In warm water, wherein the concentration containing CO is 0.25ppm in ecological ice-temperature water, and silver carp and the mass ratio of ecological ice-temperature water are 1:2, is rested 3 hours, fish body muscle fibre is allowed to generate cold events phenomenon, the muscle segment of muscle fibril, which unfolds state from 2.30 μm, becomes 2.00 μm of contractions State.
6) silver carp pre-treatment: it will suddenly be killed by the silver carp live fish for processing of resting, scale, decaptitating, remove internal organ, take fish body portion Point, it cleans, drains, be cut into the fillet of 3~4mm of thickness, weigh, it is spare.
7) the pulsed breathing tumbling of fillet and the clothing that covers on flesh of fish surface consolidate film: weighing 1000kg silver carp piece and vacuum rolling is added It rubs in machine, the compounding quality-improving agent solution for adding 3000kg (includes trehalose 12kg, sodium polyphosphate 15kg, carragheen 1.2kg), it vacuumizes knead-salting 1 hour, lose heart；0.25kg potassium chloride is added again in roller, vacuumizing knead-salting 0.5 Hour, lose heart；0.25kg potassium chloride is added again in roller, vacuumizing knead-salting 0.5 hour, is lost heart；Continue to add 0.25kg potassium chloride loses heart in roller, vacuumizing knead-salting 0.5 hour；Finally addition 0.3kg potassium chloride is in roller, It vacuumizes knead-salting 0.5 hour, loses heart and drain, discharge.
The packaging and chilled storage of silver carp piece: the silver carp piece pickled being taken out and is dispensed, every bag of 500g vacuum packaging, then - 35 DEG C of progress liquid quick freezings are transferred to, central temperature is transferred to freezer after reaching -18 DEG C and is stored (- 18 DEG C of temperature of ice house).
Embodiment 3: the production of freezing conditioning bighead fillet
1) bighead pre-processes: commercially available bighead rests 15 hours in 23 DEG C of water, is then transferred to -2 DEG C of ecological ice-temperature again In water, wherein the concentration containing CO is 0.10ppm in ecological ice-temperature water, and the mass ratio of bighead and ecological ice-temperature water is 1:5, rests 18 Hour, allow fish body muscle fibre to generate cold events phenomenon, the muscle segment of muscle fibril, which unfolds state from 2.30 μm, becomes 1.90 μm of contractions State.
2) bighead pre-treatment: the bighead live fish pre-processed is suddenly killed, and internal organ are removed in decaptitating of scaling, and takes fish body part, is cleaned, It drains, is cut into the fillet of 3~4mm of thickness, weigh, it is spare.
3) the pulsed breathing tumbling of bighead piece and the clothing that covers on flesh of fish surface consolidate film: weighing 1000kg bighead piece and vacuum is added In tumbler, the solution of addition 2000kg compounding quality improver (includes trehalose 40kg, sodium polyphosphate 50kg, carragheen 4kg), it vacuumizes knead-salting 1 hour, lose heart, then add 1kg potassium chloride in roller, vacuumizing knead-salting 1 hour, let out Gas；1kg potassium chloride is added again in roller, vacuumizing knead-salting 1 hour, is lost heart；Continue to add 0.75kg potassium chloride in rolling In cylinder, knead-salting is vacuumized 0.5 hour, lose heart；Finally addition 0.75kg potassium chloride vacuumizes knead-salting in roller 0.5 hour, lose heart and drain, discharges.
4) packaging and chilled storage of bighead piece: the bighead piece pickled being taken out and is dispensed, every bag of 500g vacuum packaging, so After be transferred to -35 DEG C of progress liquid quick freezings, central temperature is transferred to freezer after reaching -18 DEG C and is stored (- 18 DEG C of temperature of ice house).
Embodiment 4: the production of freezing conditioning grass carp fillets
1) grass carp pre-processes: commercially available grass carp rests 20 hours in 21 DEG C of water, is then transferred to 0 DEG C of ecological ice-temperature water again In, wherein the concentration containing CO is 0.02ppm in ecological ice-temperature water, and the mass ratio of grass carp and ecological ice-temperature water is 1:6, is rested 20 small When, allow fish body muscle fibre to generate cold events phenomenon, the muscle segment of muscle fibril, which unfolds state from 2.20 μm, becomes 2.00 μm of contracted states.
2) grass carp pre-treatment: the grass carp live fish pre-processed is suddenly killed, and internal organ are removed in decaptitating of scaling, and goes to fish body part, is cleaned, It drains, is cut into the fillet of 3~4mm of thickness, weigh, it is spare.
3) the pulsed breathing tumbling of grass carp piece and the clothing that covers on flesh of fish surface consolidate film: weighing 1500kg bighead piece and vacuum is added In tumbler, the solution of addition 2000g compounding quality improver (includes trehalose 32kg, sodium polyphosphate 40kg, carragheen 3.2kg), it vacuumizes knead-salting 1 hour, lose heart, then to add 1.0kg potassium chloride small in roller, vacuumizing knead-salting 0.5 When, lose heart, then add 1.0kg potassium chloride in roller, vacuumizing knead-salting 0.5 hour, loses heart, finally add 0.8kg chlorine Change potassium in roller, vacuumizing knead-salting 0.5 hour, loses heart, drain, discharge.
4) packaging and chilled storage of grass carp piece: the grass carp piece pickled being taken out and is dispensed, every bag of 500g vacuum packaging, so After be transferred to -35 DEG C of progress liquid quick freezings, central temperature is transferred to freezer after reaching -18 DEG C and is stored (- 18 DEG C of temperature of ice house).
Embodiment 5: the production of freezing conditioning bighead fish head
1) bighead pre-processes: commercially available bighead rests 15 hours in 25 DEG C of water, is then transferred to -2 DEG C of ecological ice-temperature again In water, wherein the concentration containing CO is 0.10ppm in ecological ice-temperature water, and the mass ratio of bighead and ecological ice-temperature water is 1:5, rests 18 Hour, allow fish body muscle fibre to generate cold events phenomenon, the muscle segment of muscle fibril, which unfolds state from 2.30 μm, becomes 1.90 μm of contractions State.
2) bighead pre-treatment: the bighead live fish pre-processed is suddenly killed, and takes the fish head part gill of scaling to remove blood, to half-sectional It opens, cleans, drain, weigh, it is spare.
3) the pulsed breathing tumbling of bighead head and the clothing that covers on flesh of fish surface consolidate film: weighing 1000kg bighead fish head and be added very In empty tumbler, the solution of addition 3000kg compounding quality improver (includes trehalose 40kg, sodium polyphosphate 50kg, OK a karaoke club Glue 4kg), it vacuumizes knead-salting 1 hour, lose heart；1kg potassium chloride is added again in roller, vacuumizing knead-salting 1 hour, Lose heart；1kg potassium chloride is added again in roller, vacuumizing knead-salting 1 hour, is lost heart；0.75kg potassium chloride is added again in rolling In cylinder, knead-salting is vacuumized 1 hour, lose heart；Finally addition 0.75kg potassium chloride is small in roller, vacuumizing knead-salting 1 When, lose heart, drain, discharges.
4) packaging and chilled storage of bighead head: the bighead pickled head being taken out and is dispensed, every bag of a piece of fish head vacuum packet Dress, is then transferred to -35 DEG C of progress liquid quick freezings, and central temperature is transferred to freezer after reaching -18 DEG C and is stored (temperature of ice house - 18℃)。
Embodiment 6: the production of freezing conditioning grass carp fish tail
1) grass carp pre-processes: commercially available grass carp rests 15 hours in 25 DEG C of water, is then transferred to -2 DEG C of ecological ice-temperature again In water, wherein the concentration containing CO is 0.10ppm in ecological ice-temperature water, and the mass ratio of grass carp and ecological ice-temperature water is 1:5, rests 18 Hour, allow fish body muscle fibre to generate cold events phenomenon, the muscle segment of muscle fibril, which unfolds state from 2.20 μm, becomes 2.00 μm of contractions State.
2) grass carp pre-treatment: the grass carp live fish pre-processed suddenly being killed, fish tail part is taken to scale, and is cleaned, is drained, and is weighed, It is spare.
3) the pulsed breathing tumbling of grass carp fish tail and the clothing that covers on flesh of fish surface consolidate film: weighing the addition of 1000kg grass carp fish tail In vacuum tumbler, the solution of addition 2000kg compounding quality improver (includes trehalose 40kg, sodium polyphosphate 50kg, card Draw glue 4kg), it vacuumizes knead-salting 0.5 hour, lose heart, then add 1kg potassium chloride in roller, vacuumizing knead-salting 0.5 Hour, lose heart, then add 1kg potassium chloride in roller, vacuumizing knead-salting 0.5 hour, loses heart, finally add 1.5kg chlorine Change potassium in roller, vacuumizing knead-salting 0.5 hour, loses heart, drain, discharge.
4) packaging and chilled storage of grass carp fish tail: the grass carp fish tail pickled being taken out and is dispensed, every bag of 500g vacuum packet Dress, is then transferred to -35 DEG C of progress liquid quick freezings, and central temperature is transferred to freezer after reaching -18 DEG C and is stored (temperature of ice house - 18℃)。
Embodiment 7: the production of freezing conditioning silver carp fish section
1) silver carp pre-processes: commercially available silver carp rests 15 hours in 20 DEG C of water, is then transferred to -1.5 DEG C of ecological ice again In warm water, wherein the concentration containing CO is 0.10ppm in ecological ice-temperature water, and silver carp and the mass ratio of ecological ice-temperature water are 1:5, is rested 18 hours, fish body muscle fibre is allowed to generate cold events phenomenon, the muscle segment of muscle fibril, which unfolds state from 2.30 μm, becomes 2.10 μm of receipts Contracting state.
2) silver carp pre-treatment: the silver carp live fish pre-processed suddenly being killed, internal organ of scaling, and takes fish body part, it is cut into 6~ The fish section of 8cm long, cleans, drains, weigh, spare.
3) the pulsed breathing tumbling of the flesh of fish of silver carp fish section and the clothing that covers on flesh of fish surface consolidate film: weighing 1000kg grass carp fish Section is added in vacuum tumbler, and the solution of addition 1000kg compounding quality improver (includes trehalose 16kg, sodium polyphosphate 20kg, carragheen 1.6kg), it vacuumizes knead-salting 0.5 hour, lose heart；0.5kg potassium chloride is added again in roller, is vacuumized Knead-salting 0.5 hour, lose heart；0.5kg potassium chloride is added again in roller, vacuumizing knead-salting 0.5 hour, is lost heart；Most Addition 0.4kg potassium chloride loses heart, drains in roller, vacuumizing knead-salting 0.5 hour afterwards, discharges.
4) packaging and chilled storage of silver carp fish section: the silver carp fish section pickled being taken out and is dispensed, every bag of 500g vacuum packet Dress, is then transferred to -35 DEG C of progress liquid quick freezings, and central temperature is transferred to freezer after reaching -18 DEG C and is stored (temperature of ice house - 18℃)。
Embodiment 8: the production of freezing conditioning silver carp fish
1) silver carp pre-processes: commercially available silver carp rests 15 hours in 20 DEG C of water, is then transferred to -1.5 DEG C of ecological ice again In warm water, wherein the concentration containing CO is 0.10ppm in ecological ice-temperature water, and silver carp and the mass ratio of ecological ice-temperature water are 1:5, is rested 18 hours, fish body muscle fibre is allowed to generate cold events phenomenon, the muscle segment of muscle fibril, which unfolds state from 2.30 μm, becomes 2.10 μm of receipts Contracting state.
2) silver carp pre-treatment: the silver carp live fish pre-processed is suddenly killed, and blood of scaling removes internal organ, is cleaned, is drained, and is weighed, It is spare.
3) the pulsed breathing tumbling of silver carp fish and the clothing that covers on flesh of fish surface consolidate film: weighing 1000kg silver carp and vacuum is added In tumbler, the solution of addition 3000kg compounding quality improver (includes trehalose 20kg, sodium polyphosphate 25kg, carragheen 2kg), it vacuumizes knead-salting 0.5 hour, lose heart；It is small in roller, vacuumizing knead-salting 0.5 that 0.6kg potassium chloride is added again When, lose heart；0.6kg potassium chloride is added again in roller, vacuumizing knead-salting 0.5 hour, is lost heart；Finally add 0.55kg chlorine Change potassium in roller, vacuumizing knead-salting 0.5 hour, loses heart, drain, discharge.
4) packaging and chilled storage of silver carp fish: the silver carp pickled being taken out and is dispensed, then every vacuum packaging turns Enter -35 DEG C of progress liquid quick freezings, central temperature is transferred to freezer after reaching -18 DEG C and is stored (- 18 DEG C of temperature of ice house).
Embodiment 9: the production of freezing conditioning cultivation yellow croaker fish
1) yellow pretreatment: commercially available yellow croaker rests 20 hours in 20 DEG C of water, is then transferred to -2 DEG C of ecological ice-temperature water again In, wherein the concentration containing CO is 0.15ppm in ecological ice-temperature water, and the mass ratio of yellow croaker and ecological ice-temperature water is 1:5, is rested 18 small When, allow fish body muscle fibre to generate cold events phenomenon, the muscle segment of muscle fibril, which unfolds state from 2.20 μm, becomes 1.90 μm of contracted state.
2) yellow croaker pre-treatment: the yellow croaker live fish pre-processed is suddenly killed, and blood of scaling removes internal organ, is cleaned, is drained, and is weighed, It is spare.
3) the pulsed breathing tumbling of yellow croaker fish and the clothing that covers on flesh of fish surface consolidate film: weighing 1000kg silver carp and vacuum is added In tumbler, the solution of addition 2000kg compounding quality improver (includes trehalose 20kg, sodium polyphosphate 25kg, carragheen 2kg), it vacuumizes knead-salting 1 hour, lose heart；0.75kg potassium chloride is added again in roller, vacuumizing knead-salting 1 hour, Lose heart；0.5kg potassium chloride is added again in roller, vacuumizing knead-salting 0.5 hour, is lost heart；Finally add 0.5kg potassium chloride In in roller, vacuumizing knead-salting 0.5 hour, lose heart, drain, discharges.
4) packaging and chilled storage of yellow croaker fish: the yellow croaker pickled being taken out and is dispensed, then every vacuum packaging turns Enter -35 DEG C of progress liquid quick freezings, central temperature is transferred to freezer after reaching -18 DEG C and is stored (- 18 DEG C of temperature of ice house).
Embodiment 10: the production of freezing conditioning jewfish carp fillets
1) orange rock-fiss pre-processes: commercially available orange rock-fiss is rested 24 hours in 23 DEG C of water, is then transferred to -2 DEG C of ecology again In ice warm water, wherein the concentration containing CO is 0.08ppm in ecological ice-temperature water, and the mass ratio of orange rock-fiss and ecological ice-temperature water is 1:5, It rests 18 hours, allows fish body muscle fibre to generate cold events phenomenon, the muscle segment of muscle fibril, which unfolds state from 2.20 μm, becomes 2.00 μ M contracted state.
2) orange rock-fiss pre-treatment: the orange rock-fiss live fish pre-processed is suddenly killed, and internal organ are removed in decaptitating of scaling, and takes fish body part, It cleans, drains, be cut into the fillet of 3~4mm of thickness, weigh, it is spare.
3) the pulsed breathing tumbling of the jewfish fillet flesh of fish and the clothing that covers on flesh of fish surface consolidate film: weighing 1000kg jewfish fillet It is added in vacuum tumbler, the solution of addition 2000kg compounding quality improver (includes trehalose 40kg, sodium polyphosphate 50kg, carragheen 4kg), it vacuumizes knead-salting 0.5 hour, lose heart, then add 1kg potassium chloride in roller, vacuumize tumbling It is 0.5 hour marinated, lose heart；1kg potassium chloride is added again in roller, vacuumizing knead-salting 0.5 hour, is lost heart；Continue to add 0.75kg potassium chloride loses heart in roller, vacuumizing knead-salting 0.5 hour；Finally addition 0.75kg potassium chloride is in roller, It vacuumizes knead-salting 0.5 hour, loses heart and drain, discharge.
4) packaging and chilled storage of jewfish fillet: the jewfish fillet pickled being taken out and are dispensed, every bag of 500g vacuum packet Dress, is then transferred to -35 DEG C of progress liquid quick freezings, and central temperature is transferred to freezer after reaching -18 DEG C and is stored (temperature of ice house - 18℃)。
Embodiment 11: control group freezes the preparation method for not improving silver carp fillet
With a kind of production of silver carp fillet that directly freezed does not improve, as control.The silver carp fish that directly freezed does not improve The production method of piece are as follows: commercially available silver carp rests 12 hours in 20 DEG C of water, and live fish suddenly kills, and internal organ are removed in decaptitating of scaling, and takes fish body Part is cleaned, drains, be cut into the fillet of 3~4mm of thickness, weighs, and packing, every bag of 500g is vacuum-packed, be then transferred to -35 DEG C into Row liquid quick freezing, central temperature are transferred to freezer after reaching -18 DEG C and are stored (- 18 DEG C of temperature of ice house).
Embodiment 12: control group freezing does not improve the preparation method of silver carp fish section
With a kind of production of directly freezed does not improve silver carp fish section, as control.The silver carp fish that directly freezed does not improve The production method of section are as follows: commercially available silver carp rests 12 hours in 20 DEG C of water, and live fish suddenly kills, and internal organ are removed in decaptitating of scaling, and takes fish body Part is cleaned, is drained, and is cut into the fish section of 6~8cm of length, weighs, packing, then every bag of 500g vacuum packaging is transferred to -35 DEG C Liquid quick freezing is carried out, central temperature is transferred to freezer after reaching -18 DEG C and is stored (- 18 DEG C of temperature of ice house).
Embodiment 13: control group freezes the preparation method for not improving grass carp fish tail
With a kind of production of grass carp fish tail that directly freezed does not improve, as control.The grass carp fish that directly freezed does not improve The production method of tail are as follows: commercially available grass carp rests 12 hours in 20 DEG C of water, and live fish suddenly kills, and internal organ are removed in decaptitating of scaling, and takes fish tail Part is cleaned, is drained, and weighs, packing, then every bag of 500g vacuum packaging is transferred to -35 DEG C of progress liquid quick freezings, center Temperature is transferred to freezer after reaching -18 DEG C and is stored (- 18 DEG C of temperature of ice house).
Embodiment 14: control group freezes the preparation method for not improving bighead fish head
With a kind of production of bighead fish head that directly freezed does not improve, as control.The bighead fish that directly freezed does not improve The production method of head are as follows: commercially available bighead rests 12 hours in 20 DEG C of water, and live fish suddenly kills, and blood of scaling removes internal organ, takes fish head Part is half-and-half splitted, and is cleaned, is drained, and is weighed, packing, then it is quick-frozen fastly to be transferred to -35 DEG C of progress liquid for every fish head vacuum packaging Knot, central temperature are transferred to freezer after reaching -18 DEG C and are stored (- 18 DEG C of temperature of ice house).
Embodiment 15: control group freezes the preparation method for not improving orange rock-fiss fillet
With a kind of production of jewfish carp fillets that directly freezed does not improve, as control.The jewfish that directly freezed does not improve The production method of carp fillets are as follows: cultivation orange rock-fiss is rested 12 hours in 20 DEG C of water, and live fish suddenly kills, and internal organ are removed in decaptitating of scaling, Fish body part is taken, is cleaned, is drained, be cut into the fillet of 3~4mm of thickness, is weighed, packing, every bag of 500g vacuum packaging, be then transferred to- 35 DEG C of progress liquid quick freezings, central temperature are transferred to freezer after reaching -18 DEG C and are stored (- 18 DEG C of temperature of ice house).
Embodiment 16: the measurement of Volatile Base Nitrogen (TVB-N) and total plate count
In accordance with the above-mentioned embodiment 1, embodiment 2 carries out the production of freezing conditioning silver carp fillet, makes further according to embodiment 11 Make the silver carp fillet that directly freezed does not improve, as control.
The production that freezing conditioning bighead fish head is carried out according to above-described embodiment 5 makes directly cold further according to embodiment 14 Freeze the bighead fish head not improved, as control.
The production that freezing conditioning grass carp fish tail is carried out according to above-described embodiment 6 makes directly cold further according to embodiment 13 Freeze the grass carp fish tail not improved, as control.
The production that freezing conditioning silver carp fish section is carried out according to above-described embodiment 7, makes directly cold further according to embodiment 12 Freeze the silver carp fish section not improved, as control.
0 the production that freezing improves jewfish carp fillets is carried out in accordance with the above-mentioned embodiment 1, is made directly further according to embodiment 15 The jewfish carp fillets not improved are freezed, as control.
The measurement of TVB-N: referring to " Volatile Base Nitrogen in GB 5009.228-2016 national food safety standard food Measurement " it is measured.
Total plate count: referring to " GB 4789.2-2016 national food safety standard food microbiological examination total plate count Measurement " it is measured.
The variation of TVB-N and total plate count in 1 different processing methods silver carp fillet storage of table
Table 2: the variation of TVB-N and total plate count in different processing methods bighead fish head storage
The variation of TVB-N and total plate count in 3 different processing methods grass carp fish tail storage of table
The variation of TVB-N and total plate count in 4 different processing methods silver carp fish section storage of table
The variation of TVB-N and total plate count in 5 different processing methods jewfish carp fillets storage of table
In five tables of table 1-5 the results show that using step of the present invention processing the freezing conditioning flesh of fish with do not improve it is direct cold The flesh of fish of jelly is compared, and TVB-N and total plate count all substantially reduce, and storage period is up to 360 days or more.It is examined from the angle of food safety Consider, flesh quality of the invention is excellent.
Embodiment 17: sensory evaluation
In accordance with the above-mentioned embodiment 1,2,3,4,5,6,7,8,10 the production that freezing improves the flesh of fish is carried out, further according to embodiment 11, the flesh of fish that 12,13,14,15 directly freezeds do not improve, as control.
Table 6: sensory evaluation reference table
Table 7: sensory evaluation Score Lists
Table 6,7 show sense organ evaluating meter and appraisal result made from two kinds of different processing methods, step processing of the present invention The organoleptic attributes index such as fishy smell, color, form and mouthfeel of the freezing conditioning flesh of fish be significantly better than the fish for not improving directly freezed Meat.
Comparative example:
The prior art such as application publication number is the Chinese invention patent of CN 106036561.A, a kind of disclosed conditioning fresh water The biological processing method of fish.This method mainly uses pummelo peel extract progress deodorant and lactobacillus peptide crude extract to be pickled.Though Right pummelo peel extract has preferable deodorization effect, but introduces methanol processing during the extraction process, and not only process is responsible for, and has Certain food safety risk.It is marinated using lactobacillus peptide runic object, need to be since being cultivated lactic acid bacteria, not only complex procedures expend Time, and it is readily incorporated miscellaneous bacteria, there are certain food safety hazards.In contrast, the present invention provides a kind of freezing conditionings The preparation method of fish of fresh water fish slices, the method is easy to operate, and deodorization effect is more excellent, and the fillet storage-stable after pickling is good, food With safety.The method of the invention is existing to remove bilgy odour, myoglobins color development for fillet, and muscle fibril is shunk, and is then carried out true Empty knead-salting, obtained conditioning fish of fresh water fish slices product quality is more excellent, more close to consumer demand.

Claims (8)

1. a kind of quality of flesh of fish keeps cooking processing method, the described method comprises the following steps:
(1) live fish pre-processes
Live fish after capture first rests 2~48 hours in 20-25 DEG C of water, and then live fish is transferred in ecological ice-temperature water, described The water temperature of ecological ice-temperature water is -2 DEG C~1 DEG C, meanwhile, it is passed through CO in water, rests 1~24 hour；
(2) fish body pre-treatment
The fish that step (1) is handled well blood of scaling is removed into internal organ, is cleaned, is drained, be cut into the required flesh of fish；
(3) the pulsed breathing tumbling of the flesh of fish and the clothing that covers on flesh of fish surface consolidate film
The flesh of fish that step (2) is handled well is transferred to vacuum tumbler, tumbling liquid is added, vacuumizes carry out knead-salting, the rolling Rubbing marinated is to carry out pulsed breathing to pickle, program are as follows: vacuumize tumbling 0.5~1 hour, then open valve Rapid degassing extremely Normal pressure, then tumbling 0.5~1 hour, opening valve Rapid degassing to normal pressure are vacuumized, thus circulation repeatedly carries out breathing marinated, Then it discharges, drains；
The tumbling liquid is the solution that quality improver is compounded containing mass fraction 1~5%, and the compounding quality improver is by following The raw material of mass parts forms: 40~60 parts of trehalose, 30~60 parts of sodium polyphosphate, 3~5 parts of potassium chloride and carragheen 4~6 Part；
(4) packaging of the flesh of fish
The flesh of fish that step (3) is handled well takes out, vacuum packaging；
(5) freeze and cold storage
The packaged flesh of fish of step (4) is carried out quick deep cooling to freeze, Storage in cold bank is put into after fully charge.
2. the method as described in claim 1, it is characterised in that in the step (1), the end of CO is dense in the ecological ice-temperature water Degree is 0.001~20ppm.
3. the method as described in claim 1, it is characterised in that in the step (1), the matter of the live fish and ecological ice-temperature water Amount is than being 1:2~10.
4. the method as described in claim 1, it is characterised in that in the step (3), the compounding quality improver by by with The raw material of lower mass parts forms: 40 parts of trehalose, 50 parts of sodium polyphosphate, 3.5 parts of potassium chloride and 4 parts of carragheen.
5. the method as described in claim 1, it is characterised in that in the step (3), the flesh of fish, tumbling liquid mass ratio be 1:1~3.
6. the method as described in claim 1, it is characterised in that in the step (3), the vacuum tumbler parameter setting: true Reciprocal of duty cycle -0.9kg/cm2, tumbling total time is 2~5h.
7. the method as described in claim 1, it is characterised in that in the step (3), the pulsed of the flesh of fish breathes tumbling Consolidate the program of film with the clothing that covers on flesh of fish surface and sequentially include the following steps:
(3-1) takes each raw material according to the compositing formula of compounding quality improver, by trehalose, sodium polyphosphate and carragheen by matching Square ratio is first dissolved in water, is then placed in together with fish body in vacuum tumbler, vacuumizes tumbling 0.5-1 hours, and it is fast to open valve Speed is deflated to normal pressure；
The clothing that covers that (3-2) then carries out flesh of fish surface consolidates film, program are as follows:
The potassium chloride of mass fraction 20~40% is in the roller of vacuum tumbler in (3-2A) addition formula, then vacuumizes tumbling 0.5~1 hour, Rapid degassing to normal pressure,
(3-2B) again into roller addition formula in 20~40% potassium chloride, circulating repetition operating procedure (3-2A) 2 times or more, It carries out covering clothing and consolidates film, until all addition finishes potassium chloride, then vacuumize tumbling 0.5~1 hour, be deflated to normal pressure, drain, out Material.
8. the method as described in claim 1, it is characterised in that in the step (5), the quick freezing temperature is -30 DEG C ~-40 DEG C, Wei≤- 18 DEG C of Storage in cold bank temperature.
CN201811280426.1A 2018-10-30 2018-10-30 A kind of quality holding cooking processing method of the flesh of fish Pending CN109567067A (en)

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Application publication date: 20190405