CN111685287A - Processing method of cold smoked fish - Google Patents
Processing method of cold smoked fish Download PDFInfo
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- CN111685287A CN111685287A CN202010703730.3A CN202010703730A CN111685287A CN 111685287 A CN111685287 A CN 111685287A CN 202010703730 A CN202010703730 A CN 202010703730A CN 111685287 A CN111685287 A CN 111685287A
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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
- A23B4/044—Smoking; Smoking devices
- A23B4/048—Smoking; Smoking devices with addition of chemicals other than natural smoke
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
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- 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
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Abstract
The invention discloses a processing method of cold smoked fish, which takes fresh fish as a raw material, slices the fish meat, smokes by adopting a spray cold smoking method, and obtains an instant cold smoked fish slice product through vacuum packaging, curing and sterilization. The invention compounds high-concentration natural smoking liquid, edible alcohol, bamboo leaf extract, curcumin, tea polyphenol, rosemary and other natural antioxidants to form the spray cold smoking solution with the functions of bacteriostasis, antioxidation, fishy smell and peculiar smell removal, fresh preservation and the like. The adopted spray cold smoking process has high cold smoking efficiency, completely retains the unique flavor and taste of the traditional cold smoked fish, and effectively avoids the generation of carcinogens such as polycyclic aromatic hydrocarbon, heterocyclic amine and the like in the traditional cold smoked water products. Meanwhile, the unfavorable phenomena of great nutrition loss, surface hardening and cracking and the like of the Spanish mackerel in the high-temperature smoking process are effectively avoided by the low-temperature smoking. In addition, the method has simple process and convenient preparation, and the formed product has high nutritive value, delicious taste, fine meat quality and extremely traditional characteristics.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing method of nutritional, healthy and safe cold smoked fish.
Background
The smoked fish product is a traditional aquatic food in China, has a long shelf life, and also has good characteristic flavor and mouthfeel, and is popular with consumers. However, the traditional cold smoked fish process is not only complex, but also a large amount of carcinogenic substances such as particulate matters, polycyclic aromatic hydrocarbons, heterocyclic amine and the like are remained in the formed high-temperature flue gas, so that the health and safety of the product are low. Therefore, the traditional smoking process is converted into the modern industrialized processing technology by utilizing the existing technical means, and the safe, healthy, nutritional and high-fidelity traditional smoked fish product is produced, and is one of the important directions of modern aquatic product food processing research in China.
The cold smoking process is based on low-temperature operation, the smoking process is relatively mild, and the surface of the fish meat cannot be dried due to high temperature, so that the absorption of smoke is hindered, and the taste of the smoked fish is uneven. Meanwhile, the low-temperature operation can also effectively avoid the degradation and polymerization of substances such as protein, lipid and the like in the fish meat due to overhigh temperature, so that the quality of the product is changed and carcinogenic substances are generated. However, the smoke liquid is difficult to form high-efficiency smoke at low temperature, the mass transfer efficiency of smoke is low, and the smoking time is at least 5-7 days (research on processing technology of smoked products of freshwater fish, Wangxingli). How to improve the contact efficiency of the smoking liquid and the fish in the cold smoking process, improve the smoking process and improve the smoking quality is of particular significance to the upgrading and the industrialized processing of smoked fish products.
Another disadvantage of smoked fish is that proteins, lipids, etc. in the fish meat are easily oxidized and degraded during the smoking process, which results in harmful substances and also affects the flavor and quality of the final product. How to control the generation of the harmful substances during smoking the fish is vital to the safety and health of modern food. However, the common preservation technology and the means of adding the antioxidant cannot meet the elimination of the hazards in the fish meat during the smoking process, and meanwhile, the flavor of the final product is changed due to a plurality of additives, so that part of the hazards are eliminated, but the sensory quality is seriously reduced.
Therefore, the novel nutritional and healthy cold smoked fish product is developed by combining the technical bottlenecks of the existing products such as low cold smoking efficiency, unsatisfactory cold smoking effect, easy generation of hazards and the like of smoked fish.
Disclosure of Invention
The invention aims to develop a nutritional, healthy, safe, simple and easily-made cold smoked fish product, and the low-temperature cold smoking, ultrasonic atomization and antibacterial and antioxidant smoke liquid compound are combined, so that the cold smoking efficiency is improved, the generation of fish carcinogenic substances in the smoking process is inhibited, the nutrient substances of the fish are effectively reserved, and the modern processing of the traditional Chinese smoked fish is realized.
In order to achieve the purpose, the invention provides a processing method of cold smoked fish, which comprises the following steps:
s1, pretreatment of fish: cleaning fresh raw fish, slaughtering, removing viscera, head and tail, peeling, removing bone, and cutting fish meat into fish fillet;
s2, spray cold smoking: taking the fillets in the step S1, hanging the fillets, and smoking by atomizing the compound solution through an ultrasonic nozzle; the ultrasonic power is 50-200W, the ultrasonic frequency is 25-65 KHz, the spraying speed is 5-100 ml/min, the smoking temperature is 10-40 ℃, the air volume is 1-10L/s, and the smoking time is 3-48 h, so that smoked fish fillets are obtained;
the compound solution comprises the following components in percentage by weight: 10 to 25 percent of concentrated smoking liquid, 0.1 to 10 percent of antioxidant and 70 to 85 percent of edible alcohol; the concentrated smoking liquid is a smoking spice; the antioxidant is one or more of bamboo leaf extract, curcumin, tea polyphenol and rosemary;
s3, vacuum packaging: vacuum packaging the smoked fish fillets in the step S2 to obtain a semi-finished product;
s4, curing and sterilizing: and (4) heating and sterilizing the semi-finished product obtained in the step S3 to obtain a cold smoked fish product.
Preferably, the processing method of the cold smoked fish comprises the following steps
S1, pretreatment of fish: cleaning fresh raw fish, slaughtering, removing viscera, head and tail, peeling, removing bone, and cutting fish meat into fish fillet;
s2, spray cold smoking: taking the fillets in the step S1, hanging the fillets, and smoking by atomizing the compound solution through an ultrasonic nozzle; the ultrasonic power is 50-200W, the ultrasonic frequency is 25-65 KHz, the spraying speed is 5-100 ml/min, the smoking temperature is 10-40 ℃, the air volume is 1-10L/s, and the smoking time is 3-48 h, so that smoked fish fillets are obtained;
the compound solution comprises the following components in percentage by weight: 10 to 25 percent of concentrated smoking liquid, 0.1 to 10 percent of antioxidant and 70 to 85 percent of edible alcohol; the concentrated smoking liquid is a smoking spice; the antioxidant is one or more of bamboo leaf extract, curcumin, tea polyphenol and rosemary;
s3, vacuum packaging: putting the smoked fish fillets in the step S2 into a vacuum bag, and carrying out vacuum packaging under the vacuum pressure of-70 kpa for 15S to obtain a semi-finished product;
s4, curing and sterilizing: and (4) placing the semi-finished product obtained in the step (S3) at the steam pressure of 1-1.5 MPa and the temperature of 115-121 ℃ for heating for 3-10 min to obtain the cold smoked fish product.
Preferably, the raw fish in step S1 is a spanish mackerel or salmon; the fish slice has the following dimensions: the thickness is 3-8 mm, the length is 6-15 cm, and the width is 3-10 cm; the concentrated liquid SMOKE is hardwood smoking aroma (ARO SMOKE P-50).
Preferably, in step S3, the vacuum packaging bag is: composite film vacuum packaging cooking bag or aluminum vacuum packaging cooking bag.
The invention has the beneficial effects that:
1. the method disclosed by the invention is simple to operate, low in cost, green and environment-friendly, low in energy consumption, capable of being popularized in aquatic product enterprises and food processing enterprises, and wide in application prospect;
2. by utilizing the ultrasonic sound effect, the smoke liquid can form high-efficiency smoke at low temperature through the vibration of sound waves and the atomization of the nozzle, the cold smoking efficiency is improved, and meanwhile, the mechanical effect of the ultrasonic waves can also influence the physical and chemical structure of the cold smoked fish, so that the edible quality of the cold smoked fish is improved.
By utilizing the antibacterial and antioxidant properties of edible alcohol and plant extracts such as bamboo leaf extract, curcumin, tea polyphenol, rosemary and the like and fresh flavor, through chemical compounding, reaction possibly occurring in the heating process of different substances and derivatives after the reaction, the harm of smoked fish can be reduced to a certain extent, and the sensory qualities such as color, fragrance, taste and the like of the smoked fish can be improved.
According to the invention, the ultrasonic spray cold smoking is adopted, natural antioxidant, alcohol and smoking liquid are compounded, the composite smoking liquid formed by changing smoking processes under different spray conditions and different proportions can effectively improve the low-temperature cold smoking efficiency and the antibacterial and antioxidant effects, the shelf life of a commodity can reach 18 months, the fish meat is fine and smooth in structure and better in tenderness, the smoking time is reduced by 3-7 days, and meanwhile, carcinogens such as polycyclic aromatic hydrocarbon and heterocyclic amine can be avoided, wherein the substances such as benzopyrene and acrylamide are not detected, compared with the traditional method, the benzopyrene is at least reduced by 5ppb, and the acrylamide is at least reduced by 100 ppb; meanwhile, the low-temperature smoking effectively avoids the unfavorable phenomena of great loss of nutrition of fish meat, hardening and cracking of the surface and the like in the high-temperature smoking process.
3. The invention produces a nutritional, healthy and safe cold smoked fish product, which meets the health and nutritional requirements of modern consumers, has long shelf life, can be eaten instantly after opening the bag, has considerable economic benefit, and can drive the sustainable, stable and healthy development of fishery and food processing industry.
If not specifically stated, the conventional method of the invention is as follows: the cold smoking method is recorded in the literature 'research on processing technology of smoked products of freshwater fish', Wangxingli.
Drawings
FIG. 1 is a schematic representation of the electronic nose flavor profile of a cold smoked mackerel prepared in accordance with the present invention;
FIG. 2 is a diagram of the electronic nose flavor profile of the cold smoked salmon prepared by the present invention;
FIG. 3 is a graph of sensory evaluation scores for cold smoked fish prepared in accordance with the present invention;
FIG. 4 is a graph showing the change in tenderness of cold-smoked fish prepared according to the present invention.
Detailed Description
A processing method of cold smoked fish comprises selecting fresh fish fillet as raw material, spray-drying, vacuum packaging, aging and sterilizing to obtain the final product;
the spraying and cold smoking process is to compound the concentrated smoking liquid, the antioxidant and the edible alcohol to obtain a solution, perform ultrasonic spraying through an ultrasonic nozzle, and perform low-temperature smoking by using a smoking oven;
the compound solution is prepared from 10-25% of smoking liquid, 0.1-10% of antioxidant and 70-85% of edible alcohol;
the antioxidant is one or more of bamboo leaf extract, curcumin, tea polyphenol and rosemary;
the ultrasonic spraying is to spray the compound liquid by using an ultrasonic nozzle, wherein the ultrasonic power is 50-200W, the ultrasonic frequency is 25KHz, 35KHz, 45KHz, 55KHz and 65KHz, and the spraying speed is 5 ml/min-100 ml/min;
the curing and sterilization refers to curing the packaged product by using an autoclave sterilization process.
The fish fillets are uniform in specification, 3-8 mm in thickness and 6-15 cm and 3-10 cm in length and width respectively, and are obtained by cleaning fresh fish, killing the fish to remove internal organs, removing heads and tails, removing peels and bones and finally slicing the fish.
The spray cold smoking process is to hang the fish fillet in a smoking oven, and smoke the fish fillet by using a compound solution consisting of ultrasonic nozzle atomized and concentrated smoking liquid, antioxidant and edible alcohol. Wherein the ultrasonic power is 0-200W, the ultrasonic frequency is 25KHz, 35KHz, 45KHz, 55KHz and 65KHz, and the spraying speed is 5 ml/min-100 ml/min. The smoking temperature is 10-40 ℃, the circulating hot air volume is 1-10L/s, and the smoking time is 3-48 h.
The compound solution is prepared from 10-25% of smoking liquid, 0.1-10% of antioxidant and 70-85% of edible alcohol.
The natural antioxidant added into the smoking liquid is one or more of bamboo leaf extract, curcumin, tea polyphenol and rosemary, and is obtained by compounding according to a certain proportion, wherein the compounded combination comprises single combination, pairwise combination, three-three combination, four-four combination and the like, and the natural antioxidant is divided into different grades and specifications according to the reduction of harmful substances and the fidelity effect of the flavor of different combinations.
The vacuum packaging process is to put the fish fillets smoked at low temperature into a composite film vacuum packaging cooking bag or an aluminum vacuum packaging cooking bag according to the specification for vacuum-pumping heat-sealing packaging.
The curing and sterilizing process is to place the vacuum-packaged product into an autoclave for heating, wherein the steam pressure is 1-1.5 MPa, the temperature is 115-121 ℃, and the heating time is 3-10 min.
A processing method of cold smoked fish comprises the following steps:
s1, pretreatment of fish: cleaning fresh fish, slaughtering, removing internal organs, heads and tails, peeling and removing bones, and finally slicing, wherein the fish slices have uniform specification, the thickness is 3-8 mm, and the length and the width are respectively 6-15 cm and 3-10 cm;
s2, spray cold smoking: the fillets are hung in a smoking oven, and then the compound solution consisting of the smoking liquid, the antioxidant and the edible alcohol is atomized and concentrated through an ultrasonic nozzle to be smoked. Wherein the ultrasonic power is 50-200W, the ultrasonic frequency is 25-65 KHz, and the spraying speed is 5-100 ml/min. The smoking temperature is 10-40 ℃, the circulating hot air volume is 1-10L/s, and the smoking time is 3-48 h;
the compound solution comprises the following components in percentage by weight: the compound solution of the concentrated smoking liquid, the antioxidant and the edible alcohol is the added amount of 10 to 25 percent of the smoking liquid, 0.1 to 10 percent of the added amount of the antioxidant and 70 to 85 percent of the edible alcohol; the antioxidant is one or more of bamboo leaf extract, curcumin, tea polyphenol and rosemary;
s3, vacuum packaging: filling the fillets smoked at the low temperature into a composite film vacuum packaging cooking bag or an aluminum vacuum packaging cooking bag according to the specification, and performing vacuum-pumping heat-sealing packaging;
s4, curing and sterilizing: and (3) placing the vacuum-packaged product into an autoclave for heating, wherein the steam pressure is 1-1.5 MPa, the temperature is 115-121 ℃, and the heating time is 3-10 min.
Unless otherwise specified, the concentrated SMOKE used in each of the following examples was hardwood SMOKE flavorant (ARO SMOKE P. about.50).
Example 1: bamboo leaf fen-flavor cold-smoked instant mackerel
A processing method of a bamboo leaf fen-flavor cold smoked mackerel comprises the following steps:
s1, pretreatment of the Spanish mackerel: cleaning fresh Spanish mackerel, slaughtering, removing viscera, head and tail, removing skin and bone, and cutting into fish fillet with length of 6 × width of 3 × thickness of 0.3 cm;
s2, spray cold smoking: taking the fish slices in the step S1, hanging the spanish mackerel slices, and smoking by atomizing the compound solution through an ultrasonic nozzle; the ultrasonic power is 100W, the ultrasonic frequency is 25KHz, the spraying speed is 10ml/min, the smoking temperature is 30 ℃, the air volume is 5L/s, and the smoking time is 6h, so that smoked mackerel fillets are obtained;
the compound solution comprises the following components in percentage by weight: 10% of concentrated smoking liquid, 5% of antioxidant and 85% of edible alcohol; the antioxidant is bamboo leaf extract;
s3, vacuum packaging: putting the smoked mackerel fillet in the step S2 into an aluminum vacuum packaging cooking bag for vacuum heat sealing packaging, wherein the vacuum pressure is 70kpa, and the sealing time is 15S, so as to obtain a semi-finished product;
s4, curing and sterilizing: and (5) putting the semi-finished product obtained in the step (S3) into an autoclave for curing and sterilization, wherein the steam pressure is 1MPa, the temperature is 121 ℃, and the heating time is 3min, so that the cold-smoked mackerel product is obtained.
Respectively detecting the content of benzopyrene and acrylamide according to methods of national standards GB 5009.265-2016 and GB 5009.204-2014; the smoked flavor spanish mackerel product prepared by the embodiment has no detection of benzopyrene and acrylamide. The surface of the cold-smoked mackerel is not hardened and cracked.
Example 2: flavor-enhanced cold-smoked mackerel product
A processing method of a flavor-enhanced cold-smoked mackerel comprises the following steps:
s1, pretreatment of the Spanish mackerel: cleaning fresh Spanish mackerel, slaughtering, removing viscera, head and tail, removing skin and bone, and cutting into fish slices with length of 10 × width of 5 × thickness of 0.5 cm;
s2, spray cold smoking: taking the fish slices in the step S1, hanging the spanish mackerel slices, and smoking by atomizing the compound solution through an ultrasonic nozzle; the ultrasonic power is 200W, the ultrasonic frequency is 65KHz, the spraying speed is 100ml/min, the smoking temperature is 40 ℃, the air volume is 10L/s, and the smoking time is 3h, so that the smoked mackerel fillet is obtained;
the compound solution comprises the following components in percentage by weight: 25% of concentrated smoking liquid, 5% of antioxidant and 70% of edible alcohol; the antioxidant is prepared by mixing tea polyphenol and curcumin according to the weight ratio of 1: 4;
s3, vacuum packaging: putting the smoked mackerel fillet in the step S2 into an aluminum vacuum packaging cooking bag for vacuum heat sealing packaging, wherein the vacuum pressure is 70kpa, and the sealing time is 15S, so as to obtain a semi-finished product;
s4, curing and sterilizing: and (5) putting the semi-finished product obtained in the step (S3) into an autoclave for curing and sterilization, wherein the steam pressure is 1.5MPa, the temperature is 121 ℃, and the heating time is 10min, so as to obtain the cold-smoked mackerel product.
Respectively detecting the content of benzopyrene and acrylamide according to methods of national standards GB 5009.265-2016 and GB 5009.204-2014; the smoked flavor spanish mackerel product prepared by the embodiment has no detection of benzopyrene and acrylamide. The surface of the cold-smoked mackerel is not hardened and cracked.
Example 3: faint scent type cold smoked mackerel product
A processing method of a fen-flavor cold-smoked Spanish mackerel comprises the following steps:
s1, pretreatment of the Spanish mackerel: cleaning fresh Spanish mackerel, slaughtering, removing viscera, head and tail, removing skin and bone, and cutting into fish slices with length of 10 × width of 5 × thickness of 0.5 cm;
s2, spray cold smoking: taking the fish slices in the step S1, hanging the spanish mackerel slices, and smoking by atomizing the compound solution through an ultrasonic nozzle; the ultrasonic power is 50W, the ultrasonic frequency is 35KHz, the spraying speed is 10ml/min, the smoking temperature is 20 ℃, the air volume is 10L/s, and the smoking time is 48h, so that smoked mackerel fillets are obtained;
the compound solution comprises the following components in percentage by weight: 10% of concentrated smoking liquid, 20% of antioxidant and 70% of edible alcohol; the antioxidant is a bamboo leaf extract, tea polyphenol and curcumin which are mixed according to the weight ratio of 9:9: 2;
s3, vacuum packaging: putting the smoked mackerel fillet in the step S2 into an aluminum vacuum packaging cooking bag for vacuum heat sealing packaging, wherein the vacuum pressure is 70kpa, and the sealing time is 15S, so as to obtain a semi-finished product;
s4, curing and sterilizing: and (5) putting the semi-finished product obtained in the step (S3) into an autoclave for curing and sterilization, wherein the steam pressure is 1.5MPa, the temperature is 121 ℃, and the heating time is 10min, so as to obtain the cold-smoked mackerel product.
Respectively detecting the content of benzopyrene and acrylamide according to methods of national standards GB 5009.265-2016 and GB 5009.204-2014; the smoked flavor spanish mackerel product prepared by the embodiment has no detection of benzopyrene and acrylamide. The surface of the cold-smoked mackerel is not hardened and cracked.
Example 4: smoked flavor spanish mackerel product
A processing method of a smoked flavor spanish mackerel comprises the following steps:
s1, pretreatment of the Spanish mackerel: cleaning fresh Spanish mackerel, slaughtering, removing viscera, head and tail, removing skin and bone, and cutting into fish slices with length of 8 × width of 4 × thickness of 0.4 cm;
s2, spray cold smoking: taking the fish slices in the step S1, hanging the spanish mackerel slices, and smoking by atomizing the compound solution through an ultrasonic nozzle; the ultrasonic power is 100W, the ultrasonic frequency is 35KHz, the spraying speed is 60ml/min, the smoking temperature is 40 ℃, the air volume is 10L/s, and the smoking time is 24h, so that smoked mackerel fillets are obtained;
the compound solution comprises the following components in percentage by weight: 19.9 percent of concentrated smoking liquid, 0.1 percent of antioxidant and 80 percent of edible alcohol; the antioxidant is prepared by mixing bamboo leaf extract, tea polyphenol, rosemary and curcumin according to the weight ratio of 1:1:1: 1;
s3, vacuum packaging: putting the smoked mackerel fillet in the step S2 into an aluminum vacuum packaging cooking bag for vacuum heat sealing packaging, wherein the vacuum pressure is 70kpa, and the sealing time is 15S, so as to obtain a semi-finished product;
s4, curing and sterilizing: and (5) putting the semi-finished product obtained in the step (S3) into an autoclave for curing and sterilization, wherein the steam pressure is 1.5MPa, the temperature is 121 ℃, and the heating time is 10min, so as to obtain the cold-smoked mackerel product.
Respectively detecting the content of benzopyrene and acrylamide according to methods of national standards GB 5009.265-2016 and GB 5009.204-2014; the smoked flavor spanish mackerel product prepared by the embodiment has no detection of benzopyrene and acrylamide. The surface of the cold-smoked mackerel is not hardened and cracked.
Example 5: flavor-enhanced cold-smoked salmon product
A processing method of flavor-enhanced cold-smoked salmon comprises the following steps:
s1, pretreatment of salmon: cleaning fresh salmon, slaughtering, removing viscera, head and tail, peeling, removing bone, and cutting into fish slices with length of 10 × width of 8 × thickness of 0.5 cm;
s2, spray cold smoking: taking the fillets obtained in the step S1, hanging the salmon fillets, and smoking by atomizing the compound solution through an ultrasonic nozzle; the ultrasonic power is 200W, the ultrasonic frequency is 65KHz, the spraying speed is 100ml/min, the smoking temperature is 40 ℃, the air volume is 10L/s, and the smoking time is 3h, so that smoked salmon fillets are obtained;
the compound solution comprises the following components in percentage by weight: 25% of concentrated smoking liquid, 5% of antioxidant and 70% of edible alcohol; the antioxidant is prepared by mixing curcumin and rosemary according to the weight ratio of 3: 2;
s3, vacuum packaging: putting the smoked salmon fillet in the step S2 into an aluminum vacuum packaging cooking bag for vacuumizing, heat-sealing and packaging, wherein the vacuum pressure is 70kpa, and the sealing time is 15S, so as to obtain a semi-finished product;
s4, curing and sterilizing: and (5) putting the semi-finished product obtained in the step (S3) into an autoclave for curing and sterilization, wherein the steam pressure is 1.5MPa, the temperature is 121 ℃, and the heating time is 10min, so that the cold-smoked salmon product is obtained.
Respectively detecting the content of benzopyrene and acrylamide according to methods of national standards GB 5009.265-2016 and GB 5009.204-2014; the smoked flavor salmon product prepared by the embodiment has no benzopyrene or acrylamide detected. The surface of the cold-smoked salmon is not hardened and cracked.
The cold smoked fish prepared by the invention is subjected to electronic nose fragrance determination, sensory evaluation, texture instrument tenderness determination and harmful substance detection.
The results of the electronic nose show that the cold smoked fish of the invention well retains the characteristic flavor of the smoked fish of the traditional method, and the similarity is more than 90 percent.
The sensory evaluation table is shown in table 1, and the results are shown in fig. 3, wherein the conventional sample is a conventional smoked mackerel sample. As can be seen from the scoring contour map in figure 3, the smoked fish obtained by the invention has better mouthfeel, taste, fragrance and appearance, the product of the invention improves the overall quality of the smoked fish on the basis of keeping the original flavor of the traditional smoked fish, and the consumer acceptance is higher.
TABLE 1 sensory evaluation Table
The fish tenderness of the cold-smoked fish was measured using the tenderness measurement mode of the texture analyzer, and the tenderness evaluation results are shown in fig. 4, in which the conventional samples were cold-smoked mackerel products prepared using the conventional method. The result shows that compared with the traditional cold smoked fish, the cold smoked fish product has improved overall tenderness and better mouthfeel.
The harmful substances in the cold-smoked fish were detected using UPLC-MS/MS and UPLC-QTOF, and the results are shown in Table 2. The content of carcinogenic substances such as polycyclic aromatic hydrocarbon, acrylamide and the like in the cold smoked fish prepared by the traditional method is higher, corresponding harmful substances are not detected in the cold smoked fish prepared by the method, and the cold smoked fish is more nutritional, healthy and safe. Wherein the traditional sample is a cold smoked mackerel product prepared using traditional methods.
TABLE 2 detection of harmful substances from various cold-smoked fish
Note: nd is not detected; nq is detected but not accurately quantified.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be able to cover the technical solutions and the inventive concepts of the present invention within the technical scope of the present invention.
Claims (5)
1. A processing method of cold smoked fish is characterized by comprising the following steps:
s1, pretreatment of fish: taking fish meat from raw material fish, and cutting into fish slices;
s2, spray cold smoking: taking the fillets obtained in the step S1, hanging the fillets, and smoking the fillets by using the ultrasonic atomized compound solution to obtain smoked fillets; the ultrasonic power is 50-200W, the ultrasonic frequency is 25-65 KHz, the spraying speed is 5-100 ml/min, the smoking temperature is 10-40 ℃, the air volume is 1-10L/s, and the smoking time is 3-48 h;
the compound solution comprises the following components in percentage by weight: 10 to 25 percent of concentrated smoking liquid, 0.1 to 10 percent of antioxidant and 70 to 85 percent of alcohol; the concentrated smoking liquid is a smoking spice; the antioxidant is one or more of bamboo leaf extract, curcumin, tea polyphenol and rosemary;
s3, vacuum packaging: vacuum packaging the smoked fish fillets in the step S2 to obtain a semi-finished product;
s4, curing and sterilizing: and (4) heating and sterilizing the semi-finished product obtained in the step S3 to obtain a cold smoked fish product.
2. The method of processing cold-smoked fish as claimed in claim 1, characterized in that it comprises the steps of:
s1, pretreatment of fish: cleaning raw fish, slaughtering, removing viscera, head and tail, peeling, removing bone, and cutting fish meat into fish fillet;
s2, spray cold smoking: taking the fillets obtained in the step S1, hanging the fillets, and smoking the fillets by using the ultrasonic atomized compound solution to obtain smoked fillets; the ultrasonic power is 50-200W, the ultrasonic frequency is 25-65 KHz, the spraying speed is 5-100 ml/min, the smoking temperature is 10-40 ℃, the air volume is 1-10L/s, and the smoking time is 3-48 h;
the compound solution comprises the following components in percentage by weight: 10 to 25 percent of concentrated smoking liquid, 0.1 to 10 percent of antioxidant and 70 to 85 percent of edible alcohol; the concentrated smoking liquid is a smoking spice; the antioxidant is one or more of bamboo leaf extract, curcumin, tea polyphenol and rosemary;
s3, vacuum packaging: putting the smoked fish fillets in the step S2 into a vacuum bag, and carrying out vacuum packaging under the vacuum pressure of-70 kpa for 15S to obtain a semi-finished product;
s4, curing and sterilizing: and (4) placing the semi-finished product obtained in the step (S3) at the steam pressure of 1-1.5 MPa and the temperature of 115-121 ℃ for heating for 3-10 min to obtain the cold smoked fish product.
3. The method for processing cold-smoked fish according to claim 1 or 2, wherein the raw fish of step S1 is Spanish mackerel or salmon.
4. The method for processing cold-smoked fish according to claim 1 or 2, wherein the fish fillets of step S1 have the following dimensions: the thickness is 3-8 mm, the length is 6-15 cm, and the width is 3-10 cm.
5. The method for processing cold-smoked fish according to claim 1 or 2, wherein the vacuum packaging bag of step S3 is: composite film vacuum packaging cooking bag or aluminum vacuum packaging cooking bag.
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| CN116114823A (en) * | 2023-02-21 | 2023-05-16 | 大连工业大学 | Continuous deodorization and aroma enhancement equipment and product manufacturing method |
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| CN107668553A (en) * | 2017-11-16 | 2018-02-09 | 合肥工业大学 | A kind of method that meat products is smoked in smoke solution atomization |
| CN109662270A (en) * | 2018-12-13 | 2019-04-23 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of famous-brand and high-quality fish cold smoking cooking processing method |
| US20190200655A1 (en) * | 2017-12-28 | 2019-07-04 | Fish Pro Grow, LLC | Cold Smoked Meat Product and Method of Making Same |
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| CN107668553A (en) * | 2017-11-16 | 2018-02-09 | 合肥工业大学 | A kind of method that meat products is smoked in smoke solution atomization |
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Application publication date: 20200922 |