CN110089695A - A kind of instant raw fish and preparation method thereof - Google Patents
A kind of instant raw fish and preparation method thereof Download PDFInfo
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- CN110089695A CN110089695A CN201910317855.XA CN201910317855A CN110089695A CN 110089695 A CN110089695 A CN 110089695A CN 201910317855 A CN201910317855 A CN 201910317855A CN 110089695 A CN110089695 A CN 110089695A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 72
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims description 13
- 241000276701 Oreochromis mossambicus Species 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 9
- 241000252230 Ctenopharyngodon idella Species 0.000 claims description 2
- 241000269799 Perca fluviatilis Species 0.000 claims description 2
- 239000012267 brine Substances 0.000 claims description 2
- 238000009938 salting Methods 0.000 claims description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 8
- 235000021110 pickles Nutrition 0.000 abstract description 3
- 244000005700 microbiome Species 0.000 abstract description 2
- 238000012545 processing Methods 0.000 description 21
- 230000036425 denaturation Effects 0.000 description 8
- 238000004925 denaturation Methods 0.000 description 8
- 108090000623 proteins and genes Proteins 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 210000001015 abdomen Anatomy 0.000 description 5
- 238000007605 air drying Methods 0.000 description 5
- 210000003128 head Anatomy 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 5
- 238000002203 pretreatment Methods 0.000 description 5
- 210000001835 viscera Anatomy 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 3
- 230000014759 maintenance of location Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 102000007469 Actins Human genes 0.000 description 2
- 108010085238 Actins Proteins 0.000 description 2
- 102000003505 Myosin Human genes 0.000 description 2
- 108060008487 Myosin Proteins 0.000 description 2
- 241000276707 Tilapia Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000005540 biological transmission Effects 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000007246 mechanism Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- -1 salt Salt Chemical class 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 241000238424 Crustacea Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 241000932075 Priacanthus hamrur Species 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000007844 bleaching agent Substances 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
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- 230000001488 breeding effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000002485 combustion reaction Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000003412 degenerative effect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000010894 electron beam technology Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000005470 impregnation Methods 0.000 description 1
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- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000004383 yellowing Methods 0.000 description 1
Classifications
-
- 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
-
- 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
- A23B4/02—Preserving by means of inorganic salts
-
- 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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Marine Sciences & Fisheries (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the application fields of ultra high pressure treatment, disclose a kind of preparation method of instant raw fish, include the following steps: that the raw fish cut is placed in 1~15wt% salt water by (1) and pickle, are then dried；(2) after the raw fish vacuum packaging that will be handled through step (1), ultra high pressure treatment is carried out, instant raw fish is made.Instant raw fish produced by the present invention, on the one hand the moisture content and water activity that fillet are reduced using pretreatment, improve the super-pressure tolerance of fillet, and appearance keeps good after ultra high pressure treatment, the flesh of fish still keeps translucent, is able to maintain the color and mouthfeel similar with raw fish；On the other hand ultra high pressure treatment is utilized, microorganism can largely be inactivated, and security performance accesses guarantee.
Description
Technical field
The invention belongs to the application field of ultra high pressure treatment, in particular to a kind of appearance keeps the good instant life of super-pressure
The preparation method of fillet.
Background technique
Aquatic products are the big important food sources of the mankind one, are had very high nutritive value, however its water activity is higher,
Meat is suitble to the breeding of microorganism close to neutrality, is easy to occur to go bad if processing and storage method is improper.In order to extend aquatic products
Shelf life, the traditional method of people include heat treatment, it is drying processing etc. modes, but conventional method bring syneresis,
The sense organs degradation phenomena such as protein denaturation is unavoidable.In order to obtain the more original flavor of aquatic products, people are to aquatic products
The processing of product is mainly eaten raw or mild heat, this just under cover very big security risk.Therefore, a kind of to guarantee to sterilize simultaneously
The processing technique of effect and organoleptic quality is that current aquatic products industry needs are paid attention to, ultra high pressure treatment technology (High
Pressure Processing, HPP) it is then a kind of novel non-heat treated technology, it is by the static liquid pressure of 100~1000MPa
Power (general transmission medium is water) is applied to material and keeps certain time, can play the role of sterilization, enzyme deactivation in room temperature, and several
The exterior quality for not influencing material has powerful superiority compared with heat treatment.But different aquatic products resistance to pressures is not
Together, the resistance to pressure of Species of Crustacea is stronger, under 200~500MPa appearance, color, smell and quality without significant changes,
Fish are then more sensitive to HPP, with HPP processing intensity raising, most fish can show meat bleach with it is impermeable
Bright trend, brightness L*With yellowing b*It is gradually increasing, redness a*It gradually decreases, hardness and retention ability show first to rise and decline afterwards
Trend.Mechanism among these is main related with fish meat protein, when processing pressure in 200MPa hereinafter, small molecule mainly occurs
The water and phenomenon of protein released with some protein, therefore retention ability improves, and work as processing pressure in 300MPa or more, greatly
Aggregation, denaturation, precipitating can occur for molecule protein (myosin long-chain and actin), lead to juice loss, meat hardening.
A kind of quick-frozen production method (105325934 A of CN) for seasoning viscous powder scad piece, a kind of quick-frozen seasoning cod fillet
Production method (105325924 A of CN) disclosed in method, fillet impregnate through supersalt syrup, HPP processing, baste dipping,
Electron beam cold sterilization, it is finished product long shelf-life, unique flavor, convenient, but the HPP pressure used 400MPa it
On, the flesh of fish has occurred and that denaturation.In a kind of method disclosed in the preparation method of instant spicy small Dried fish (107751838 A of CN),
Fillet successively carry out heated-air drying, frying, vacuum impregnation, HPP processing etc., and product crisp-fried is palatable, with sweet and sour flavor strong, but this method
By dried fish it is dry to water content up to 20~30%, the moisture for being largely used to pressure transmission has been removed, then carry out HPP processing often do not have
Significant bactericidal effect, and using frying in technique, it is more that there are hazard factors.In addition, pre-treatment involved in these researchs
Formula and complex process, be more play the role of provide flavor, rather than in order to reduce fillet HPP processing under denaturation journey
Degree.
Summary of the invention
In order to overcome the shortcomings and deficiencies of the prior art described above, the primary purpose of the present invention is that providing a kind of appearance holding
The preparation method of the good instant raw fish of super-pressure.
Another object of the present invention is to provide the instant raw fish of super-pressure of above method preparation.
The purpose of the present invention is realized by following proposal:
A kind of preparation method of instant raw fish, includes the following steps:
(1) raw fish cut is placed in 1~15wt% salt water and is pickled, is then dried；
(2) after the raw fish vacuum packaging that will be handled through step (1), ultra high pressure treatment is carried out, instant raw fish is made.
Preferably, the ultra high pressure treatment is 5~15min of processing at 300~500MPa.
Preferably, the environment temperature of the ultra high pressure treatment is 10~30 DEG C.
Preferably, the brine strength is 5~10wt%.
Preferably, the mass ratio of the raw fish and salt water is 1:(1~3), more preferable 1:2.
Preferably, step (1) salting period is 30~60min.
Preferably, dry 1~3h at a temperature of the drying is placed in 60~80 DEG C.
Preferably, the raw fish is the fillet that the slice of fish under piece is cut into 0.5~2cm of thickness by lines.
Preferably, the raw fish is selected from least one of Tilapia mossambica, perch, grisped grass carp.Fresh and alive fish is scaled, along vertebra
Bone opens two sides fish body piece, and removal fish head, internal organ, abdomen spur etc. are cleaned repeatedly using flowing water, is sliced.
The instant raw fish of above method preparation, the state that the raw fish is translucent, total plate count 1 ×
104cfu·g-1Below.
Mechanism of the invention: the degenerative condition in order to improve the flesh of fish can first pass through some pre- places before ultra high pressure treatment
Reason mode reduces the moisture content and water activity of the flesh of fish, improves its internal combustion water content, and free water content reduces, with this
Meanwhile the salted interaction that can enhance between salt ion and protein, stickiness egg is contributed to form when salt content is lower
White paste like structure, and the protein network fine and close by the dissolution building of fribrillin, and drying can be such that structure receives
Contracting, becomes finer and close, so that the flesh of fish denaturation degrees after ultra high pressure treatment be made to reduce, retention ability holding is basically unchanged.
Compared with the existing technology, the present invention has the advantage that and the utility model has the advantages that
1, appearance of the present invention keeps the preparation method of the instant raw fish of good super-pressure, reduces fillet using pre-treatment
Moisture content and water activity improve fillet during ultra high pressure treatment easily there is a situation where being denaturalized, and resistance to pressure is strong, Neng Goubao
Hold the color and mouthfeel similar with raw fish.
2, appearance of the present invention keeps the preparation method of the instant raw fish of good super-pressure, is significantly sterilized using super-pressure
Effect, prepared instant raw fish total plate count content is low, and security performance accesses guarantor in storage under room temperature, low temperature
Card.
3, appearance of the present invention keeps the preparation method of the instant raw fish of good super-pressure, marinated, the dry pre- place of use
Reason also increases a kind of different flavor for the flesh of fish, develops novel instant raw fish product, had both expanded super-pressure in aquatic products
Application field also achieves the innovation of aquatic product, meets consumption demand of the consumer to fresh aquatic product.
Detailed description of the invention
Fig. 1 is the variation diagram of Tilapia Fillet quality under HPP processing of different pretreatments.
Specific embodiment
Below with reference to embodiment, the present invention is described in further detail, and embodiments of the present invention are not limited thereto.
Agents useful for same can routinely be bought unless otherwise specified from market in embodiment.
Embodiment 1
(1) it chooses fresh and alive Tilapia mossambica to scale, opens two sides fish body piece along vertebra, removal fish head, internal organ, abdomen spur etc. are adopted
It is cleaned repeatedly with flowing water, slice of fish is cut into the fillet of thickness 1cm, quality about 10~12g by lines.
(2) by fillet by solid-to-liquid ratio be 1:2 (in terms of mass parts) be placed in 5wt% salt water pickle 30min after, 60 DEG C into
Row heated-air drying 1h.
(3) step (2) is subjected to ultra high pressure treatment, wherein locating after the vacuum packaging of pretreated fillet at 20 DEG C
Reason pressure is 300MPa, and dwell time 10min obtains finished product after processing.
Embodiment 2
(1) it chooses fresh and alive Tilapia mossambica to scale, opens two sides fish body piece along vertebra, removal fish head, internal organ, abdomen spur etc. are adopted
It is cleaned repeatedly with flowing water, slice of fish is cut into the fillet of thickness 1cm, quality about 10~12g by lines.
It (2) is after 1:2 (in terms of mass parts) are placed in 10wt% salt water marinated 30min, at 60 DEG C by solid-to-liquid ratio by fillet
Carry out heated-air drying 1h.
(3) step (2) is subjected to ultra high pressure treatment, wherein locating after the vacuum packaging of pretreated fillet at 20 DEG C
Reason pressure is 300MPa, and dwell time 10min obtains finished product after processing.
Embodiment 3
(1) it chooses fresh and alive Tilapia mossambica to scale, opens two sides fish body piece along vertebra, removal fish head, internal organ, abdomen spur etc. are adopted
It is cleaned repeatedly with flowing water, slice of fish is cut into the fillet of thickness 1cm, quality about 10~12g by lines.
(2) by fillet by solid-to-liquid ratio be 1:2 (in terms of mass parts) be placed in 5wt% salt water pickle 30min after, 60 DEG C into
Row heated-air drying 1h.
(3) step (2) is subjected to ultra high pressure treatment, wherein locating after the vacuum packaging of pretreated fillet at 20 DEG C
Reason pressure is 400MPa, and dwell time 10min obtains finished product after processing.
Embodiment 4
(1) it chooses fresh and alive Tilapia mossambica to scale, opens two sides fish body piece along vertebra, removal fish head, internal organ, abdomen spur etc. are adopted
It is cleaned repeatedly with flowing water, slice of fish is cut into the fillet of thickness 1cm, quality about 10~12g by lines.
It (2) is after 1:2 (in terms of mass parts) are placed in 10wt% salt water marinated 30min, at 60 DEG C by solid-to-liquid ratio by fillet
Carry out heated-air drying 1h.
(3) step (2) is subjected to ultra high pressure treatment, wherein locating after the vacuum packaging of pretreated fillet at 20 DEG C
Reason pressure is 400MPa, and dwell time 10min obtains finished product after processing.
It is identical by being used without pretreatment, merely through drying process, merely through the fillet of salted processing as control
Fillet are prepared in method.
It is 1~No. 4 test group that the instant raw fish of super-pressure of Examples 1 to 4 preparation is compiled respectively, will be without pre- place
Reason, merely through 60 DEG C of drying process 1h, merely through 5wt% marinating 0.5h, merely through the fish of 10wt% marinating 0.5h
Piece carries out the ultra high pressure treatment of the same terms, and compiling respectively is 5~No. 12 control groups.For test group and control group carry out color,
The evaluation and measurement of flavor, quality, testing result are shown in Table 1,2 and Fig. 1.
The variation of the fillet of 1 different pretreatments of table quality under 300MPa/10min/20 DEG C of HPP processing
The variation of the fillet of 2 different pretreatments of table quality under 400MPa/10min/20 DEG C of HPP processing
If without any pretreatment, the L of Tilapia*Do not change substantially in 200MPa or less, until 300MPa is opened
Beginning changes, and bleaches completely in 400MPa color, and a*、b*Unobvious to the response of pressure, consistency and elasticity is mentioned with pressure
High and improves, stickiness illustrates the denaturation pressure of Tilapia mossambica in 300MPa or so in the trend risen after falling before.This in the flesh of fish
The variation of protein has relationship, and in general, myosin resistance to pressure is most weak, will be denaturalized at 100~200MPa；Its
Secondary is actin, and pressure, which is greater than 200MPa, to be denaturalized.
By table 1,2 it is found that no matter being handled under which pressure, instant Tilapia mossambica sliced meat prepared by the present invention are compared to control
Group, although hardness improves, L*It can significantly be reduced, be illustrated by salted and dry pretreatment, sieve
Non- fillet denaturation degrees after ultra high pressure treatment can be inhibited, and appearance is improved, this can also be embodied in Fig. 1.
In addition, being added merely after dry or salted pretreatment is added in control group, the resistance to pressure of the flesh of fish reduces instead, previous
Research in discovery the untreated flesh of fish of 100~200MPa just bleached, and through drying process after the flesh of fish 100MPa a left side
The right side has just been denaturalized, this may be that the flesh of fish just has occurred and that partial denaturation in the drying process because of itself.By salted pre- place
The flesh of fish of reason b under ultra high pressure treatment*Value is higher, shows a kind of partially blue white, and salted processing can be improved the flesh of fish
Stickiness, so that the flesh of fish is excessively glutinous, and instant Tilapia mossambica sliced meat prepared by the present invention are added after salted and are dried, and can control salt
Salt down and handle bring and cross high viscosity, and also can be improved the elasticity of the flesh of fish, and total plate count can be controlled 1 × 104cfu·g-1
Below.
Therefore, the raising of flesh of fish resistance to pressure cannot rely only on simple reduction moisture content (drying) or water activity (salt
Salt down), it should while reducing the moisture content and water activity of fillet.
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any changes, modifications, substitutions, combinations, simplifications made without departing from the spirit and principles of the present invention,
It should be equivalent substitute mode, be included within the scope of the present invention.
Claims (10)
1. a kind of preparation method of instant raw fish, which comprises the steps of:
(1) raw fish cut is placed in 1~15wt% salt water and is pickled, is then dried；
(2) after the raw fish vacuum packaging that will be handled through step (1), ultra high pressure treatment is carried out, instant raw fish is made.
2. preparation method according to claim 1, which is characterized in that the ultra high pressure treatment is at 300~500MPa
Handle 5~15min.
3. preparation method according to claim 2, which is characterized in that the environment temperature of the ultra high pressure treatment is 10~30
℃。
4. preparation method according to claim 1 or 2 or 3, which is characterized in that the brine strength is 5~10wt%.
5. the preparation method according to claim 4, which is characterized in that the mass ratio of the raw fish and salt water be 1:(1~
3), preferably 1:2.
6. preparation method according to claim 5, which is characterized in that step (1) salting period is 30~60min.
7. preparation method according to claim 6, which is characterized in that the drying is done at a temperature of being placed in 60~80 DEG C
Dry 1~3h.
8. preparation method according to claim 1 or 2 or 3, which is characterized in that the raw fish be by the slice of fish under piece by
Lines is cut into the fillet of 0.5~2cm of thickness.
9. preparation method according to claim 1 or 2 or 3, which is characterized in that the raw fish be selected from Tilapia mossambica, perch,
At least one of grisped grass carp.
10. the instant raw fish of claim 1~9 any one method preparation, which is characterized in that the raw fish is translucent
State, total plate count is 1 × 104cfu·g-1Below.
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| CN110419691A (en) * | 2019-08-13 | 2019-11-08 | 福建省水产研究所（福建水产病害防治中心） | A kind of fresh prefabrication processing method of filefish |
| CN113575880A (en) * | 2021-08-02 | 2021-11-02 | 王小军 | Nutritional fish fillet and preparation method thereof |
| CN115568563A (en) * | 2022-10-20 | 2023-01-06 | 深圳市农耕记餐饮有限公司 | Preparation method of lake butterfly fish |
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