CN111903931A - Pickling agent for large yellow croaker and pickling method thereof - Google Patents
Pickling agent for large yellow croaker and pickling method thereof Download PDFInfo
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- CN111903931A CN111903931A CN202010679109.8A CN202010679109A CN111903931A CN 111903931 A CN111903931 A CN 111903931A CN 202010679109 A CN202010679109 A CN 202010679109A CN 111903931 A CN111903931 A CN 111903931A
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- yellow croaker
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- 241001596950 Larimichthys crocea Species 0.000 title claims abstract description 99
- 238000005554 pickling Methods 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title claims abstract description 27
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 34
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 28
- 235000013372 meat Nutrition 0.000 claims abstract description 27
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 23
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 23
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 23
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 23
- 229920002907 Guar gum Polymers 0.000 claims abstract description 23
- 229920002752 Konjac Polymers 0.000 claims abstract description 23
- 229940046240 glucomannan Drugs 0.000 claims abstract description 23
- 239000000665 guar gum Substances 0.000 claims abstract description 23
- 229960002154 guar gum Drugs 0.000 claims abstract description 23
- 235000010417 guar gum Nutrition 0.000 claims abstract description 23
- 239000000252 konjac Substances 0.000 claims abstract description 23
- 235000010485 konjac Nutrition 0.000 claims abstract description 23
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 22
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 22
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 15
- 239000011780 sodium chloride Substances 0.000 claims abstract description 14
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims abstract description 14
- 229940048086 sodium pyrophosphate Drugs 0.000 claims abstract description 14
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims abstract description 14
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 238000002156 mixing Methods 0.000 claims description 10
- 238000002791 soaking Methods 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 210000002816 gill Anatomy 0.000 claims description 4
- 238000003892 spreading Methods 0.000 claims description 4
- 230000007480 spreading Effects 0.000 claims description 4
- 210000001835 viscera Anatomy 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 238000009938 salting Methods 0.000 claims 3
- 238000001723 curing Methods 0.000 abstract description 23
- 229910019142 PO4 Inorganic materials 0.000 abstract description 22
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 abstract description 21
- 239000010452 phosphate Substances 0.000 abstract description 21
- 241000251468 Actinopterygii Species 0.000 abstract description 20
- 238000012545 processing Methods 0.000 abstract description 12
- 230000008569 process Effects 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 230000009467 reduction Effects 0.000 abstract description 5
- 239000000203 mixture Substances 0.000 abstract description 4
- 230000002195 synergetic effect Effects 0.000 abstract description 4
- 235000013622 meat product Nutrition 0.000 abstract description 2
- 238000009776 industrial production Methods 0.000 abstract 1
- 235000021317 phosphate Nutrition 0.000 description 20
- 230000000694 effects Effects 0.000 description 11
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 8
- 239000000523 sample Substances 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 6
- 239000013068 control sample Substances 0.000 description 5
- 230000006872 improvement Effects 0.000 description 4
- 229910052757 nitrogen Inorganic materials 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 230000003064 anti-oxidating effect Effects 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- -1 meanwhile Substances 0.000 description 3
- 239000008239 natural water Substances 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- RVBUGGBMJDPOST-UHFFFAOYSA-N 2-thiobarbituric acid Chemical compound O=C1CC(=O)NC(=S)N1 RVBUGGBMJDPOST-UHFFFAOYSA-N 0.000 description 2
- 108010043137 Actomyosin Proteins 0.000 description 2
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000834 fixative Substances 0.000 description 2
- 229910021645 metal ion Inorganic materials 0.000 description 2
- OHVLMTFVQDZYHP-UHFFFAOYSA-N 1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-2-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]ethanone Chemical compound N1N=NC=2CN(CCC=21)C(CN1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)=O OHVLMTFVQDZYHP-UHFFFAOYSA-N 0.000 description 1
- HMUNWXXNJPVALC-UHFFFAOYSA-N 1-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)C(CN1CC2=C(CC1)NN=N2)=O HMUNWXXNJPVALC-UHFFFAOYSA-N 0.000 description 1
- LDXJRKWFNNFDSA-UHFFFAOYSA-N 2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]ethanone Chemical compound C1CN(CC2=NNN=C21)CC(=O)N3CCN(CC3)C4=CN=C(N=C4)NCC5=CC(=CC=C5)OC(F)(F)F LDXJRKWFNNFDSA-UHFFFAOYSA-N 0.000 description 1
- JQMFQLVAJGZSQS-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-N-(2-oxo-3H-1,3-benzoxazol-6-yl)acetamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)CC(=O)NC1=CC2=C(NC(O2)=O)C=C1 JQMFQLVAJGZSQS-UHFFFAOYSA-N 0.000 description 1
- 241000480037 Argyrosomus japonicus Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000251464 Coelacanthiformes Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 238000007696 Kjeldahl method Methods 0.000 description 1
- WSMYVTOQOOLQHP-UHFFFAOYSA-N Malondialdehyde Chemical compound O=CCC=O WSMYVTOQOOLQHP-UHFFFAOYSA-N 0.000 description 1
- 241000276618 Perciformes Species 0.000 description 1
- 241000680171 Retropinna retropinna Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- OKBPCTLSPGDQBO-UHFFFAOYSA-L disodium;dichloride Chemical compound [Na+].[Na+].[Cl-].[Cl-] OKBPCTLSPGDQBO-UHFFFAOYSA-L 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 229940118019 malondialdehyde Drugs 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 229940005657 pyrophosphoric acid Drugs 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 238000002798 spectrophotometry method Methods 0.000 description 1
Classifications
-
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Marine Sciences & Fisheries (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a curing agent for large yellow croakers and a curing method thereof, belonging to the technical field of aquatic product processing, wherein the curing agent for large yellow croakers comprises 1.5-2% of sodium chloride, 0.1-0.12% of sodium tripolyphosphate, 0.08-0.1% of sodium pyrophosphate, 0.14-0.16% of guar gum, 0.8-1% of konjac glucomannan and 1-1.2% of apple polyphenol by weight percentage. The pickling method uses the above-mentioned phosphorus-reducing pickling agent to soak the pretreated large yellow croaker flesh. The pickling agent has reasonable mixture ratio of the components, and the components have synergistic effect, so that the quality of the fish meat of the large yellow croaker can be effectively improved, the processing performance of the large yellow croaker product can be improved, the using amount of a phosphate product can be reduced, and the problem of reduction of the fresh-keeping and water-retaining capacities after the using amount of the phosphate is reduced can be solved; the pickling method has the advantages of low cost, simple process, easy popularization and industrial production, and the obtained large yellow croaker meat product has high tenderness and good taste and flavor.
Description
Technical Field
The invention belongs to the technical field of aquatic product processing, and particularly relates to a curing agent for large yellow croakers and a curing method thereof.
Background
The large yellow croaker is also named as king fish, fresh fish, cucumber fish and the like, belongs to Osteichthyes, Perciformes, Shishoyu, yellow croaker, is widely distributed in south China yellow sea, east sea, Taiwan strait and other sea areas, is one of the traditional four marine products, and is the main economic fish in the offshore region of China. The large yellow croaker is very popular with consumers because of its tender and delicious meat, rich in selenium, high protein content and low cholesterol content, and has the functions of improving anemia and nourishing body. With the improvement of the culture technology and the fishing technology, the yield of the large yellow croaker is increased year by year, and the large yellow croaker is easily influenced by the large yellow croaker and external factors in the processing process, so that the taste of the product is poor. The demand of people on the quality of aquatic products is improved, so that the processing of the large yellow croaker gradually changes to the direction of safety, health and high quality.
Phosphates are often used to improve the freshness quality characteristics of aquatic products such as water retention, texture and color. Excessive phosphate intake presents health risks. Research shows that the intake of excessive sodium salt and phosphate may be related to the incidence of cardiovascular diseases, hypertension and heart diseases of human body, and is not good for human body health. When the amount of phosphate added is high (about 0.4%), the texture of the meat product becomes rough, the flavor deteriorates to some extent, and the like. However, the reduction of the addition amount of phosphate is not favorable for the fresh-keeping and texture properties of aquatic products. Therefore, it is highly desirable to develop a method for improving the quality of large yellow croaker products under low-phosphorus conditions.
Disclosure of Invention
In order to overcome the defects of the prior art, the technical problems to be solved by the invention are as follows: the addition amount of phosphate is reduced while the preservation and water retention capacity of the curing agent on the large yellow croaker meat is not reduced.
In order to solve the technical problems, the invention adopts the technical scheme that: a curing agent for large yellow croaker comprises, by weight, 1.5-2% of sodium chloride, 0.1-0.12% of sodium tripolyphosphate, 0.08-0.1% of sodium pyrophosphate, 0.14-0.16% of guar gum, 0.8-1% of konjac glucomannan and 1-1.2% of apple polyphenol.
The other technical scheme adopted by the invention is as follows: a method for pickling large yellow croakers comprises the following steps:
step 1, mixing the curing agent for large yellow croakers with water according to the mass ratio of 1:2, and uniformly mixing to obtain curing liquid for later use;
step 2, soaking the pretreated large yellow croaker meat in a pickling solution;
step 3, wiping the surface of the large yellow croaker meat soaked in the step 2 to dry, sealing and storing in an environment at 0-4 ℃;
the curing agent for the large yellow croaker comprises, by weight, 0.5-2% of sodium chloride, 0.1-0.12% of sodium tripolyphosphate, 0.08-0.1% of sodium pyrophosphate, 0.14-0.16% of guar gum, 0.8-1% of konjac glucomannan, 1-1.2% of apple polyphenol and the balance of water.
The invention has the beneficial effects that: according to the pickling agent for the large yellow croaker, the guar gum, the konjac glucomannan and the apple polyphenol are added at the same time, so that the using amount of phosphate is greatly reduced, a small amount of sodium tripolyphosphate and sodium pyrophosphate are matched with sodium chloride, the natural water of the large yellow croaker product can be still maintained in the processing and cooking processes, the loss of nutrient substances in fish meat is reduced, the tenderness and the flavor are improved, the viscosity and the structural strength between the fish tissues of the large yellow croaker can be improved by the guar gum and the konjac glucomannan, the apple polyphenol can play an anti-oxidation effect and can also effectively inhibit bacteria, and the improvement effect on the water retention rate and the freshness of the large yellow croaker is obviously enhanced after the apple polyphenol is compounded with the phosphate, the guar gum and the konjac glucomannan. The pickling agent for the large yellow croaker provided by the invention has the advantages that the components are reasonably mixed, the components are synergistic, the fish meat quality of the large yellow croaker can be effectively improved, and the processing performance of large yellow croaker products is improved. The method for pickling large yellow croakers provided by the invention utilizes the phosphorus-reducing pickling agent, so that the negative influence on human bodies caused by more phosphate product consumption can be reduced, but the reduction of the fresh-keeping and water-retaining capacities after the phosphate consumption is reduced can not occur.
Detailed Description
In order to explain the technical content, the objects and the effects of the present invention in detail, the following description will be given with reference to the embodiments.
The invention provides a curing agent for large yellow croakers, which comprises 1.5-2% of sodium chloride, 0.1-0.12% of sodium tripolyphosphate, 0.08-0.1% of sodium pyrophosphate, 0.14-0.16% of guar gum, 0.8-1% of konjac glucomannan and 1-1.2% of apple polyphenol in percentage by weight.
From the above description, the beneficial effects of the present invention are: the pickling agent for the large yellow croaker is prepared by simultaneously adding guar gum, konjac glucomannan and apple polyphenol, can greatly reduce the dosage of phosphate, ensure that a small amount of sodium tripolyphosphate and sodium pyrophosphate can still be matched with sodium chloride, the water binding capacity of the fish is improved by improving the ionic strength of the fish, changing the pH value, chelating metal ions in the fish, dissociating actomyosin in the fish, so that the yellow croaker product can still keep the natural water content in the processing and cooking processes, reduce the loss of nutrient substances in the fish, improve the tenderness and the flavor, meanwhile, guar gum and konjac glucomannan can improve the viscosity and structural strength between fish tissues of the large yellow croaker, apple polyphenol not only has the effect of antioxidation, but also can effectively inhibit bacteria, and after being compounded with phosphate, guar gum and konjac glucomannan, the composition obviously enhances the improvement effect on the water retention rate and freshness of the large yellow croakers. The pickling agent for the large yellow croaker provided by the invention has a reasonable formula among components, and the components are synergistic, so that the fish meat quality of the large yellow croaker can be effectively improved, and the processing performance of large yellow croaker products can be improved.
Further, the curing agent for the large yellow croaker comprises 2% of sodium chloride, 0.12% of sodium tripolyphosphate, 0.1% of sodium pyrophosphate, 0.16% of guar gum, 1% of konjac glucomannan and 1.2% of apple polyphenol in percentage by weight.
According to the description, the formula reduces the addition of phosphate, but does not reduce the effect of improving the quality of the large yellow croaker meat, effectively makes up for the water loss in the processing process, improves the product yield, can increase 15% -20%, and reduces the cost.
Further, the mass ratio of the large yellow croaker flesh pretreated in the step 2 to the pickling solution is 1: 2-3.
The invention provides a method for pickling large yellow croakers, which comprises the following steps:
step 1, mixing the curing agent for large yellow croakers with water according to the mass ratio of 1:2, and uniformly mixing to obtain curing liquid for later use;
step 2, soaking the pretreated large yellow croaker meat in a pickling solution;
step 3, wiping the surface of the large yellow croaker meat soaked in the step 2 to dry, sealing and storing in an environment at 0-4 ℃;
the curing agent for the large yellow croaker comprises 0.5-2% of sodium chloride, 0.1-0.12% of sodium tripolyphosphate, 0.08-0.1% of sodium pyrophosphate, 0.14-0.16% of guar gum, 0.8-1% of konjac glucomannan, 1-1.2% of apple polyphenol and the balance of water.
From the above description, the beneficial effects of the present invention are: the method for pickling large yellow croakers provided by the invention utilizes the phosphorus-reducing pickling agent, so that the negative influence on human bodies caused by more phosphate product consumption can be reduced, but the reduction of the fresh-keeping and water-retaining capacities after the phosphate consumption is reduced can not occur.
Further, the preparation method of the pretreated large yellow croaker meat comprises the following steps: removing scales, gills and internal organs of fresh large yellow croakers, cleaning, spreading and drying until no water drops on the surfaces, and weighing.
Further, the soaking environment in the step 2 is 2 ℃, and the soaking time is 30 min.
The compositions of the curing agents for large yellow croaker of examples 1 to 3 are shown in table 1, and the components in table 1 are in weight percentage, and the balance is water.
TABLE 1
| Sodium chloride | Sodium tripolyphosphate | Pyrophosphoric acid sodium salt | Guar gum | Konjac glucomannan | Apple polyphenol | |
| Example 1 | 2％ | 0.12％ | 0.1％ | 0.16％ | 1％ | 1.2％ |
| Example 2 | 0.5％ | 0.11％ | 0.09％ | 0.15％ | 0.9％ | 1％ |
| Example 3 | 1％ | 0.10％ | 0.08％ | 0.14％ | 0.8％ | 1.1％ |
| Comparative example 1 | 2％ | 0.12％ | 0.1％ | / | / | 1.2％ |
| Comparative example 2 | / | / | / | / | / | 4.63％ |
| Comparative example 3 | 2％ | 0.12％ | 0.1％ | 0.16％ | / | / |
| Comparative example 4 | 2％ | 0.12％ | 0.1％ | / | 1％ | / |
| Comparative example 5 | 2％ | 0.24％ | 0.2％ | / | / | / |
Example 4:
a method for pickling large yellow croakers specifically comprises the following steps:
step 1, removing scales, gills and viscera of fresh large yellow croakers, cleaning, spreading and drying until no water drops on the surfaces, and weighing;
step 2, mixing the curing agent for the large yellow croaker with water according to the mass ratio of 1:2, and uniformly mixing to obtain curing liquid for later use;
step 3, soaking the pretreated large yellow croaker meat in a pickling solution, wherein the mass ratio of the pretreated large yellow croaker meat to the pickling solution is 1: 2-3;
step 4, wiping the surface of the large yellow croaker meat soaked in the step 2 to dry, sealing and storing in an environment at 0-4 ℃;
the curing agent for the large yellow croaker comprises 0.5-2% of sodium chloride, 0.1-0.12% of sodium tripolyphosphate, 0.08-0.10% of sodium pyrophosphate, 0.14-0.16% of guar gum, 0.8-1% of konjac glucomannan, 1-1.2% of apple polyphenol and the balance of water.
Example 5:
a method for pickling large yellow croakers specifically comprises the following steps:
step 1, removing scales, gills and viscera of fresh large yellow croakers, cleaning, spreading and drying until no water drops on the surfaces, and weighing;
step 2, mixing the curing agent for the large yellow croaker with water according to the mass ratio of 1:2, and uniformly mixing to obtain curing liquid for later use;
step 3, placing the pretreated large yellow croaker meat into a pickling solution, and soaking for 30min at the temperature of 2 ℃, wherein the mass ratio of the pretreated large yellow croaker meat to the pickling solution is 1: 2.5;
step 4, wiping the surface of the large yellow croaker meat soaked in the step 2 to dry, sealing and storing in an environment at 4 ℃;
the curing agent for the large yellow croaker comprises 0.5-2% of sodium chloride, 0.10-0.12% of sodium tripolyphosphate, 0.08-0.10% of sodium pyrophosphate, 0.14-0.16% of guar gum, 0.8-1% of konjac glucomannan, 1-1.2% of apple polyphenol and the balance of water.
The same batch of large yellow croakers were pickled using the pickling method for large yellow croakers of example 5 in combination with the pickling agents for large yellow croakers of examples 1 to 3, and the pickling agents of comparative examples 1 to 5 in place of the pickling agent of example 5 in combination with the pickling method of example 4, to obtain large yellow croaker meat samples a to H, respectively; meanwhile, the large yellow croaker flesh processed only in the step 1 of example 5 was used as a control sample I; the control sample J was a large yellow croaker flesh which had been treated only in step 1 of example 5 and stored in a sealed environment at 4 ℃.
The water holdup, volatile basic nitrogen (TVB-N) and thiobarbituric acid value of the large yellow croaker fish meat samples A-H and the control samples I-J were measured, respectively, and the measurement results are shown in Table 2.
The water holding capacity determination method comprises the following steps: taking 3g of a 7-day-old large yellow croaker fish meat sample (a control sample I is not directly stored for 7 days for detection), wrapping the sample in a centrifuge tube by using filter paper, centrifuging the sample at 3000rpm and 4 ℃ for 10min, and recording the mass of the sample before and after centrifugation;
water holding ratio (%) — sample mass after centrifugation/sample mass before centrifugation × 100%.
The method for measuring the volatile basic nitrogen (TVB-N) comprises the following steps: a7-day-old large yellow croaker fish meat sample (the control sample I is directly detected without being stored for 7 days) is taken and measured according to an automatic Kjeldahl method in GB 5009.228-2016 (determination of volatile basic nitrogen in food).
The method for measuring the thiobarbituric acid value comprises the following steps: taking a large yellow croaker fish meat sample stored for 7 days (the control sample I is directly detected without being stored for 7 days), and determining according to a spectrophotometric method in GB 5009.181-2016 (determination of malondialdehyde in national standard food for food safety).
TABLE 2
As can be seen from table 2, the water retention effect of apple polyphenol alone on the flesh of large yellow croaker is limited (very slight), and the addition of guar gum, konjac glucomannan or apple polyphenol alone cannot improve the problem of poor water retention at low phosphate content, but the addition of guar gum, konjac glucomannan and apple polyphenol simultaneously can significantly improve the water retention effect of the curing agent on the flesh of large yellow croaker and reduce the effect of volatile basic nitrogen.
In conclusion, the pickling agent for the large yellow croaker provided by the invention simultaneously adds the guar gum, the konjac glucomannan and the apple polyphenol, can greatly reduce the dosage of phosphate, ensure that a small amount of sodium tripolyphosphate and sodium pyrophosphate can act together with sodium chloride, the water binding capacity of the fish is improved by improving the ionic strength of the fish, changing the pH value, chelating metal ions in the fish, dissociating actomyosin in the fish, so that the yellow croaker product can still keep the natural water content in the processing and cooking processes, reduce the loss of nutrient substances in the fish, improve the tenderness and the flavor, meanwhile, guar gum and konjac glucomannan can improve the viscosity and structural strength between fish tissues of the large yellow croaker, apple polyphenol not only has the effect of antioxidation, but also can effectively inhibit bacteria, and after being compounded with phosphate, guar gum and konjac glucomannan, the composition obviously enhances the improvement effect on the water retention rate and freshness of the large yellow croakers. The pickling agent for the large yellow croaker provided by the invention has the advantages that the components are reasonably mixed, the components are synergistic, the fish meat quality of the large yellow croaker can be effectively improved, and the processing performance of large yellow croaker products is improved.
The method for pickling large yellow croakers provided by the invention utilizes the phosphorus-reducing pickling agent, so that the negative influence on human bodies caused by more phosphate product consumption can be reduced, but the reduction of the fresh-keeping and water-retaining capacities after the phosphate consumption is reduced can not occur.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all equivalent modifications made by the present invention in the specification or directly or indirectly applied to the related technical field are included in the scope of the present invention.
Claims (6)
1. The curing agent for the large yellow croaker is characterized by comprising 1.5-2% of sodium chloride, 0.1-0.12% of sodium tripolyphosphate, 0.08-0.1% of sodium pyrophosphate, 0.14-0.16% of guar gum, 0.8-1% of konjac glucomannan and 1-1.2% of apple polyphenol in percentage by weight.
2. The curing agent for large yellow croaker according to claim 1, comprising 2% by weight of sodium chloride, 0.12% by weight of sodium tripolyphosphate, 0.1% by weight of sodium pyrophosphate, 0.16% by weight of guar gum, 1% by weight of konjac glucomannan and 1.2% by weight of apple polyphenol.
3. A method for pickling large yellow croakers is characterized by comprising the following steps:
step 1, mixing the curing agent for large yellow croakers with water according to the mass ratio of 1:2, and uniformly mixing to obtain curing liquid for later use;
step 2, soaking the pretreated large yellow croaker meat in a pickling solution;
step 3, wiping the surface of the large yellow croaker meat soaked in the step 2 to dry, sealing and storing in an environment at 0-4 ℃;
the curing agent for the large yellow croaker comprises, by weight, 0.5-2% of sodium chloride, 0.1-0.12% of sodium tripolyphosphate, 0.08-0.1% of sodium pyrophosphate, 0.14-0.16% of guar gum, 0.8-1% of konjac glucomannan, 1-1.2% of apple polyphenol and the balance of water.
4. The pickling method for large yellow croaker according to claim 3, wherein the pre-treated large yellow croaker flesh is prepared by: removing scales, gills and internal organs of fresh large yellow croakers, cleaning, spreading and drying until no water drops on the surfaces, and weighing.
5. The method for salting large yellow croaker according to claim 3, wherein the soaking in step 2 is performed in an atmosphere of 2 ℃ for 30 min.
6. The method for salting large yellow croaker according to claim 3, wherein the mass ratio of the meat of the large yellow croaker pretreated in the step 2 to the salting liquid is 1: 2-3.
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