CN112400979A - Low-sodium type mackerel dried curing agent and preparation method thereof - Google Patents
Low-sodium type mackerel dried curing agent and preparation method thereof Download PDFInfo
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- 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
- 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
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
-
- 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
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
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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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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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 low-sodium type mackerel dried curing agent and a preparation method thereof. The dry curing agent comprises the following components in percentage by weight: 25-40% of potassium chloride, 5-15% of potassium lactate and 45-60% of sodium chloride. The method comprises the steps of preprocessing, slicing, fishy smell removing, salting, pickling, airing, hot air drying and other technological means to prepare the dried mackerel, selecting a three-factor three level (potassium chloride substitution ratio, potassium lactate substitution ratio and drying time) with obvious sensory influence to carry out response surface experimental design, and optimizing the processing technology by establishing a mathematical model to obtain the optimal technology for preparing the low-sodium mackerel.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation technology of low-sodium mackerel dried slices.
Background
China is a world fishery large country, and in the last two decades, aquatic product processing is developed vigorously with the increase of consumer groups, wherein fishes are regarded as 'serious drama' of aquatic product processing and are naturally and seriously paid. The fish processing history in China is long, the processing modes are various, and the processing modes mainly comprise pickling, drying, smoking, tank processing and the like. The pickling is low in cost, wide in applicability, simple in operation and most applicable. Spanish mackerel is full of body and is a marine high-quality fish with higher economic value. Spanish mackerel meat is slightly acidic, has relatively coarse meat quality, but has high protein content, is rich in highly unsaturated fatty acid, and has high nutritive value. According to analysis, each hundred grams of fish contains 19.1 grams of protein, 2.5 grams of fat, various vitamins and the like. However, at present, most of the utilization of mackerel in China still stays on frozen products and fresh pins, so that the development of low-sodium type pickled mackerel is beneficial to extending the industry chain of mackerel and enriching the deep processing form of mackerel, and meanwhile, low-sodium type food is more in line with the concept of healthy diet of modern people.
The traditional preserved fish products usually need to be added with a large amount of salt due to storage and flavor requirements, but the medical field has already clarified that the high-sodium dietary habit is the important reason for inducing a plurality of diseases with high fatality rate, which undoubtedly limits the market development of the traditional high-sodium type preserved fish. The traditional preserved fish is good for modern people pursuing the concept of healthy diet, so that the development of low-sodium type preserved fish is a great trend on the premise of not influencing the flavor and the storage too much, and is an important development new direction of the aquatic product processing industry.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a low-sodium mackerel dry pickling agent which has low sodium salt content and retains the original flavor and taste of pickled and cured mackerel under the low sodium degree and a preparation method thereof.
The purpose of the invention is realized by the following technical scheme:
a low-sodium type mackerel dry pickling agent comprises the following components in percentage by weight: 25-40% of potassium chloride, 5-15% of potassium lactate and 45-60% of sodium chloride. The most optimal scheme is that the composition comprises the following components in percentage by weight: 34.5% of potassium chloride, 10% of potassium lactate and 55.5% of sodium chloride.
A preparation method of low-sodium mackerel dried fish comprises the following steps:
(1) spanish mackerel selection: selecting fresh mackerel;
(2) pretreatment: removing head and tail of Spanish mackerel, removing viscera, and cleaning;
(3) slicing: cutting Spanish mackerel into Spanish mackerel slices for use; preferably, the sheet is cut into a thickness of about 1cm and a weight of about 30 g.
(4) Removing fishy smell: placing Spanish mackerel slices into a mixed solution of ginger juice and white spirit to remove fishy smell; there are two main reasons for the white spirit in the fishy smell removing agent: 1. during the hot air drying, the mackerel contains substances such as trimethylamine, aminopentanal, tetrahydropyrrole and the like, and these substances are volatilized together with alcohol, so that the fishy smell can be removed; 2. the ethyl alcohol and the organic acid generate corresponding ethyl ester with volatile fragrance, and the fishy smell is covered. The ginger juice contains volatile substances such as zingerone, gingerol and zingiberin as main active ingredients, and the substances can remove fishy smell of fish. Mixing the two to obtain a proper amount of fishy smell removing agent for later use.
(5) Pickling: adding the dry curing agent of claim 1 for dry curing; the dosage of the dry curing agent is 10 percent of the mass of the mackerel;
(6) airing: placing the pickled mackerel slices in a place with good ventilation;
(7) and (3) hot air drying: drying Spanish mackerel slices in a hot air oven.
Preferably, in the above preparation method, the length of the mackerel selected in the step (1) is 20 to 50 cm, and the body weight is 400 to 1000 g.
Preferably, in the above method, the time for dry-pickling in step (5) is 4-20 h.
Preferably, in the above-mentioned manufacturing method, the time for dry-pickling in step (5) is 12 hours.
Preferably, in the above production method, the hot air drying time in the step (7) is 5 days, and the drying temperature is 36 ℃.
Compared with the prior art, the invention has the following beneficial effects:
the method comprises the steps of preprocessing, slicing, fishy smell removing, salting, pickling, airing, hot air drying and other technological means to prepare the dried mackerel, selecting a three-factor three level (potassium chloride substitution ratio, potassium lactate substitution ratio and drying time) with obvious sensory influence to carry out response surface experimental design, and optimizing the processing technology by establishing a mathematical model to obtain the optimal technology for preparing the low-sodium mackerel.
Drawings
FIG. 1 is a three-dimensional response surface diagram of potassium chloride substitution versus potassium lactate substitution versus interaction;
FIG. 2 is a line contour plot of potassium chloride substitution versus potassium lactate substitution versus interaction;
FIG. 3 is a three-dimensional response surface diagram of the interaction of potassium chloride instead of specific heat air drying time;
FIG. 4 is a plot of the interaction contour of potassium chloride instead of specific heat air drying time;
FIG. 5 is a three-dimensional response surface diagram of potassium lactate replacing specific heat air drying time interaction;
fig. 6 is a contour plot of potassium lactate substitution versus hot air drying time interaction.
Detailed Description
The invention aims at measuring physicochemical indexes such as water content, acid value and the like of the low-sodium mackerel dried fish. The specific operation is as follows:
1. and (3) determination of moisture content: under the optimal processing condition of the low-sodium mackerel dried product, the water content of the obtained finished product is determined by a reduced pressure drying method, and the test is carried out for 3 times in parallel, and the test results are shown in table 1.
TABLE 1 moisture content measurement results
| Test No | 1 | 2 | 3 | Mean value of |
| Water content% | 32.80 | 33.50 | 33.84 | 33.38 |
According to the national standard, the water content of the cured fish product is less than or equal to 35 percent. As can be seen from Table 1, the average of the test results was 33.38% < 35%, indicating that the water content met the standards.
2. Determination of acid value: under the optimal processing condition of low-sodium mackerel dried fish, the acid value of the obtained finished product is measured by GB 5009.229-2016, and the test is carried out for 3 times in parallel, and the test results are shown in Table 2.
TABLE 2 results of acid value measurement
According to the national standard, the acid value of the cured fish product is less than or equal to 130 mgKOH/kg. As can be seen from the above table, the average value of the test results is 84.77<130mgKOH/kg, which indicates that the acid value of the finished product meets the standard.
3. Sensory evaluation standard of low-sodium mackerel dried fish: the sensory panel of this experiment consisted of 8 persons (4 men and 4 women) who had undergone sensory evaluation training, and each batch of low-sodium mackerel dried fish was subjected to sensory evaluation using the sensory evaluation table of table 3 as the evaluation criterion.
TABLE 3 sensory evaluation table for dried low-sodium mackerel
Example 1:
a low-sodium type mackerel dry pickling agent comprises the following components in percentage by weight: 34.5% of potassium chloride, 10% of potassium lactate and 55.5% of sodium chloride.
The preparation method comprises the following specific steps:
(1) spanish mackerel selection: the obtained Spanish mackerel has firm meat and glossy fish body, and its meat gradually becomes soft with decreasing freshness, and the fish body is more hard with fresh fish, and the fish body is easy to be soft with long-term storage, and can be lightly touched to fish back or fish belly when selecting to confirm fish freshness. The selected Spanish mackerel generally has a body length of 20-50 cm and a body weight of 400-1000 g.
(2) Pretreatment: removing head and tail of Spanish mackerel, removing viscera, and cleaning.
(3) Slicing: spanish mackerel is cut into Spanish mackerel pieces having a thickness of about 1cm and a weight of about 30g for use.
(4) Removing fishy smell: and (3) putting the mackerel slices into a mixed solution of ginger juice and white spirit to remove fishy smell for 1 h.
(5) Adding salt for pickling: respectively adding mixed salt with different proportions for dry pickling for 12 h.
(6) Airing: the pickled mackerel slices are placed in a well ventilated place for 30 min.
(7) And (3) hot air drying: placing Spanish mackerel slices into a hot air constant temperature box, and drying for 5 days at 36 deg.C.
Example 2:
a low-sodium type mackerel dry pickling agent comprises the following components in percentage by weight: 30% of potassium chloride, 12% of potassium lactate and 58% of sodium chloride.
The preparation method comprises the following specific steps:
(1) spanish mackerel selection: the obtained Spanish mackerel has firm meat and glossy fish body, and its meat gradually becomes soft with decreasing freshness, and the fish body is more hard with fresh fish, and the fish body is easy to be soft with long-term storage, and can be lightly touched to fish back or fish belly when selecting to confirm fish freshness. The selected Spanish mackerel generally has a body length of 20-50 cm and a body weight of 400-1000 g.
(2) Pretreatment: removing head and tail of Spanish mackerel, removing viscera, and cleaning.
(3) Slicing: spanish mackerel is cut into Spanish mackerel pieces having a thickness of about 1cm and a weight of about 30g for use.
(4) Removing fishy smell: and (3) putting the mackerel slices into a mixed solution of ginger juice and white spirit to remove fishy smell for 1 h.
(5) Adding salt for pickling: respectively adding mixed salt with different proportions for dry pickling for 8 h.
(6) Airing: the pickled mackerel slices are placed in a well ventilated place for 30 min.
(7) And (3) hot air drying: placing Spanish mackerel slices into a hot air constant temperature box, and drying for 5 days at 36 deg.C.
Example 3: effect of Potassium chloride substitution ratio on sensory Scoring
The effect of potassium chloride substitution on the sensory score of low sodium mackerel dried, see table 4.
TABLE 4 organoleptic scores of different potassium chloride replacement ratio products
| Item | 0％ | 10％ | 20％ | 30％ | 40％ |
| Color | 7.00±0.19a | 7.00±0.19a | 7.75±0.25bc | 8.25±0.25c | 7.38±0.18ab |
| Appearance of the product | 6.75±0.16d | 6.63±0.26d | 7.75±0.16b | 8.13±0.30b | 8.00±0.19b |
| Smell(s) | 13.88±0.23b | 15.13±0.35c | 15.88±0.48c | 15.63±0.32c | 15.13±0.30c |
| Taste of the product | 33.38±0.53a | 32.38±0.42a | 35.25±0.25b | 36.63±0.32c | 35.13±0.30b |
| Biting force | 14.13±0.35b | 14.63±0.32b | 15.50±0.33d | 16.13±0.23d | 15.75±0.25d |
| Total score | 75.13±0.64c | 75.75±0.82c | 82.13±0.83b | 84.75±1.08a | 81.38±0.73b |
Note: different superscript letters indicate a significant difference between the two quantities (p <0.05), the same below.
As can be seen from Table 4, the substitution of potassium chloride has a significant effect on the color, appearance, odor, taste and bite of the cured Raymus mackerel. In the total score, the score of the cured Ramanassius mackerel is obviously different between high sodium salt (namely, potassium chloride substitution is less than or equal to 10%) and low sodium salt (potassium chloride substitution is more than or equal to 20%), the sensory score trend of the product is approximately increased along with the increase of the potassium chloride substitution, a peak value appears at 30% of the substitution ratio, and the sensory score rebounds after the substitution ratio reaches 40%, which is probably related to the metallic astringency brought by high-concentration potassium chloride. The experiment aims to improve the potassium salt content as much as possible on the premise of not influencing the flavor of the preserved mackerel, so that the comprehensive quality of the finished product of the preserved mackerel is better when the potassium chloride substitution rate is 30 percent.
Example 4: the effect of potassium lactate substitution on the sensory score of low-sodium mackerel dried, see table 5.
TABLE 5 different Potassium lactate replacement ratio product sensory scores
| Item | 0％ | 5％ | 10％ | 15％ | 20％ |
| Color | 7.25±0.25a | 7.38±0.26a | 7.75±0.16ac | 8.12±0.23c | 7.13±0.23a |
| Appearance of the product | 6.88±0.30d | 7.50±0.19da | 7.63±0.42da | 8.13±0.23a | 7.63±0.18da |
| Smell(s) | 15.25±0.37b | 15.25±0.16b | 16.63±0.38c | 16.38±0.32c | 15.38±0.74b |
| Taste of the product | 33.88±0.48ab | 33.50±0.33a | 35.00±0.27bd | 35.88±0.44d | 33.88±0.44ab |
| Biting force | 14.88±0.30ad | 14.25±0.31a | 14.63±0.18ad | 15.25±0.37d | 14.63±0.38ad |
| Total score | 78.13±0.83a | 77.88±0.72a | 81.63±0.60b | 83.75±0.77c | 78.63±0.60a |
As can be seen from Table 5, the substitution of potassium lactate has a significant effect on the color, appearance, odor, taste, and bite of the salted mackerel. In the total score, the trend of the sensory score of the product was roughly increased with increasing potassium lactate substitution, with a peak at 15% of the substitution, while the sensory score rebounded with 20% of the substitution, which may be perceived by the sensory rater as a certain sourness with increasing potassium lactate, which in turn decreased the score. The experiment aims to improve the potassium salt content as much as possible on the premise of not influencing the flavor of the preserved mackerel, and the comprehensive quality of the finished product of the low-sodium mackerel dried product is better when the potassium lactate substitution rate is 15 percent.
Example 5: effect of marination time on sensory score
The effect of the marination time on the sensory score of the low sodium mackerel jerky is shown in table 6.
TABLE 6 sensory product scores at different marination times
| Item | 4h | 8h | 12h | 16h | 20h |
| Color | 7.50±0.19a | 7.38±0.26a | 7.88±0.23a | 7.50±0.27a | 7.50±0.19a |
| Appearance of the product | 7.25±0.25b | 7.50±0.19bd | 8.13±0.23d | 7.63±0.18bd | 7.38±0.26b |
| Smell(s) | 15.88±0.23c | 15.63±0.42c | 16.00±0.19c | 15.88±0.30c | 15.75±0.71c |
| Taste of the product | 33.13±0.30b | 33.38±0.32d | 35.13±0.35d | 35.38±0.26d | 33.88±0.30b |
| Biting force | 15.63±0.18d | 14.50±0.19c | 14.88±0.23c | 15.00±0.23cd | 14.63±0.26c |
| Total score | 79.38±0.26a | 80.38±0.27b | 82.00±0.27c | 81.38±0.26c | 79.13±0.35a |
As can be seen from Table 6, the different salting times have no significant effect on the color and smell of the salted mackerel, and mainly affect the appearance, taste and bite of the product. The content of the mixed pickling salt permeating into the mackerel body is in positive correlation with the pickling time, and the content of the salt in the pickled mackerel body often plays an important role in the texture of a finished product, which is mainly shown in that a certain amount of salt can dissolve myofibrillar protein and enable the myofibrillar protein to form elastic gel.
As can be seen from Table 6, the sensory score of the product first increased with the increase of the curing time, reached the maximum value of the sensory score of 82 points at 12h, and then decreased with the increase of the curing time. The salting time is 4-12h, because the hardness of fish meat is reduced under the combined action of endogenous enzyme and microorganism, the degradation of protein increases free amino acid, fat is properly oxidized to form aldehyde flavor substances with low threshold value, and the special flavor of the salted fish begins to be formed, the improvement of the flavor in the period of time is positively correlated with the salting time. Comprehensively considering, the single-factor test of the curing time shows that the curing time is 12h, and the comprehensive quality of the low-sodium mackerel dried fish is better.
Example 6: influence of Hot air drying time on sensory Scoring
The effect of hot air drying time on sensory score of low sodium mackerel, see table 7.
TABLE 7 sensory product scores at different hot air drying times
| Item | 3d | 4d | 5d | 6d | 7d |
| Color | 6.75±0.25a | 7.38±0.18ab | 8.13±0.23c | 8.00±0.27bc | 7.63±0.26bc |
| Appearance of the product | 6.88±0.23c | 7.75±0.25a | 7.63±0.26a | 7.38±0.18ca | 7.63±0.18a |
| Smell(s) | 14.25±0.25b | 15.25±0.25a | 15.25±0.25a | 16.25±0.37c | 15.25±0.25a |
| Taste of the product | 31.38±0.38c | 35.13±0.30a | 35.13±0.44a | 34.88±0.30a | 33.50±0.38c |
| Biting force | 13.88±0.40a | 14.88±0.30ad | 14.88±0.44d | 15.00±0.33d | 15.25±0.37d |
| Total score | 73.13±0.35a | 80.38±0.60bc | 82.00±1.00ac | 81.5±0.46ac | 79.25±0.56b |
As can be seen from Table 7, different hot air drying times have significant effects on the color, appearance, odor, taste and bite of the salted mackerel. It can be seen from table 7 that the sensory score of the product first increased with increasing drying time, reached a maximum value of 82 points at 5d and then decreased with increasing drying time. The drying time is 0-2d, mainly dehydration is adopted, and the flavor is not greatly contributed. The drying time is 3-5 days, and the stage is mainly protein degradation and oil and fat proper oxidation and some flavor substances formation, and meanwhile, due to further moisture removal, the interaction between myofibrillar proteins is strengthened, and the texture and hardness of the fish are improved. Therefore, the sensory score increases positively with drying time at 3-5 days. After a drying time of more than 5 days, the sensory score decreased, probably because the fat was excessively oxidized due to an excessively long drying time, which had a negative effect on the flavor. Comprehensively considering, the single factor test of the hot air drying time shows that the drying time is 5 days, and the comprehensive quality of the low-sodium mackerel dried fish is better.
Example 7: influence of Hot air drying temperature on sensory Scoring
The effect of hot air drying temperature on sensory score of low sodium mackerel, see table 8.
TABLE 8 different Hot air drying temperature product sensory scores
| Item | 30℃ | 33℃ | 36℃ | 39℃ | 42℃ |
| Color | 7.25±0.25a | 7.25±0.25a | 7.38±0.18a | 7.00±0.27a | 6.90±0.23a |
| Appearance of the product | 6.88±0.13b | 7.50±0.19a | 7.50±0.19a | 7.00±0.19ba | 7.25±0.16ba |
| Smell(s) | 15.13±0.23da | 15.25±0.25a | 15.25±0.25a | 15.25±0.16a | 14.50±0.19d |
| Taste of the product | 34.75±0.25b | 34.13±0.23b | 34.38±0.26b | 34.25±0.26b | 34.25±0.32b |
| Biting force | 15.25±0.25d | 14.88±0.23d | 15.25±0.25d | 15.38±0.46d | 14.63±0.18d |
| Total score | 79.25±0.37a | 79.00±0.50a | 79.75±0.45a | 78.88±0.35a | 77.63±0.46c |
As can be seen from Table 8, the different drying temperatures did not significantly affect the color, taste and bite of the cured mackerel, and mainly affected the appearance and odor of the product. As can be seen from Table 7, the total sensory score of the product was not significant between 30 ℃ and 39 ℃ and was similar without significant difference, while the lowest sensory score at 42 ℃ was 77.63, which is significantly different from the score of the previous 4 groups. This may be a temperature which is too high and thus causes the surface of the fish to dry too quickly, causing the surface of the fish to harden, preventing the loss of internal moisture and thus affecting the formation of myofibrillar protein gels, with a consequent loss of texture in the fish. Comprehensively considering, the single factor test of the hot air drying temperature shows that the drying temperature is higher than 36 ℃ for the comprehensive quality of the dried low-sodium mackerel.
Example 8: response surface analysis optimizing formulation results and analysis
1. Analysis of variance
TABLE 10 ANOVA TABLE
And (3) knotting: as can be seen from table 10, the mathematical model P value is less than 0.0001, the fitting degree is 0.9973, the correction fitting degree is 0.993, and the fitting degree of the mathematical model is considered to be good, and the mathematical model is significantly related to the low sodium mackerel dry process optimization experiment, so that the model is used to predict the optimal process conditions of the experiment, and the error is small. The significance test result combining the F value test data and the equation coefficient shows that the main and secondary factors influencing the sensory quality of the low-sodium mackerel dried fish are as follows: potassium chloride substitution ratio (a) > potassium lactate substitution ratio (B) > hot air drying time (C).
Example 9: analysis of interaction between influencing factors
As can be seen from fig. 1(AB three-dimensional response surface graph), when the potassium chloride substitution ratio (a) was kept constant, the sensory score increased first and then decreased with the gradual increase in the potassium lactate substitution ratio (B), but the response value varied gently. When the potassium lactate substitution ratio (B) is kept unchanged, the sensory score also rises first and then falls along with the gradual increase of the potassium chloride substitution ratio (A), and the corresponding gradient of the response surface is steeper, which indicates that the change of the value of the response surface is larger. In conjunction with the contour plot of fig. 2, the contours are elliptical, illustrating that potassium chloride substitution ratio interacts significantly with potassium lactate substitution ratio, and taken together, potassium chloride substitution ratio is the primary factor affecting sensory score.
By analyzing fig. 3(AC three-dimensional response surface graph), it was found that when the potassium chloride substitution ratio (a) was kept constant, the sensory score increased first and then decreased with a stepwise increase in the hot-air drying time (C), but the response value change trend was relatively gentle, i.e., the sensory score did not fluctuate much. When the hot air drying time (C) is kept unchanged, the sensory score also rises first and then falls along with the gradual increase of the potassium chloride substitution ratio (A), and the corresponding gradient of the response surface is steeper, which indicates that the change of the value of the response surface is larger. In conjunction with the contour plot of fig. 4, the contours are elliptical, illustrating that the potassium chloride substitution ratio interacts significantly with the hot air drying time, and taken together, is the main factor affecting sensory score.
By analyzing fig. 5(BC three-dimensional response surface graph), it was found that when the potassium lactate substitution ratio (B) was kept constant, the sensory score increased first and then decreased with a stepwise increase in the hot-air drying time (C), but the response value change trend was relatively gentle, i.e., the sensory score did not fluctuate much. When the hot air drying time (C) is kept constant, the sensory score also rises first and then falls with the gradual increase of the potassium lactate substitution ratio (a), and the gradient of the response surface is gentle. In combination with the contour diagram of fig. 6, although the contour lines are elliptical, the color of the interaction contour line of BC changes from yellow to red and is a gradual change process, compared with the contour diagrams of AB and AC, the color of which changes from blue to red and has obvious jump, which shows that the interaction between BC is evaluated for the sense organ
Prediction and verification of the optimal formula: the optimum process of the low-sodium mackerel dried product comprises 34.40 percent of potassium chloride substitution rate, 10 percent of potassium lactate substitution rate and 5.05d of hot air drying time, and the sensory score predicted by a model is 81.75 points at the moment. The optimum processing conditions were subjected to 3 test experiments, and the sensory evaluation results are shown in table 11.
TABLE 11 test results sensory score
| Test No | 1 | 2 | 3 | Mean value of |
| Sensory scoring | 81.50 | 81.50 | 81.88 | 81.63 |
And (3) knotting: as can be seen from Table 11, the mean value of the verification test is 81.63 points, which is different from the predicted value of 81.75 points by 0.12 point, and the error is 0.147%, which indicates that the fitting degree of the model is better and the model has practical application value. And (3) determining the final production process of the dried low-sodium mackerel by referring to the optimal processing process of the response surface and combining with actual production, wherein the final production process comprises the following steps: the mass of the mixed salt is 10 percent of the mackerel (34.5 percent of potassium chloride, 10 percent of potassium lactate and 55.5 percent of sodium chloride), the pickling time is 12 hours, the hot air drying temperature is 36 ℃, and the drying time is 5 days.
Claims (7)
1. A low-sodium type mackerel dry pickling agent is characterized by comprising the following components in percentage by weight: 25-40% of potassium chloride, 5-15% of potassium lactate and 45-60% of sodium chloride.
2. The low-sodium type mackerel dry pickling agent as claimed in claim 1, which is characterized by comprising the following components in percentage by weight: 34.5% of potassium chloride, 10% of potassium lactate and 55.5% of sodium chloride.
3. A preparation method of low-sodium mackerel dried fish is characterized by comprising the following steps:
(1) spanish mackerel selection: selecting fresh mackerel;
(2) pretreatment: removing head and tail of Spanish mackerel, removing viscera, and cleaning;
(3) slicing: cutting Spanish mackerel into Spanish mackerel slices for use;
(4) removing fishy smell: placing Spanish mackerel slices into a mixed solution of ginger juice and white spirit to remove fishy smell;
(5) pickling: adding the dry curing agent of claim 1 for dry curing; the dosage of the dry curing agent is 10 percent of the mass of the mackerel;
(6) airing: placing the pickled mackerel slices in a place with good ventilation;
(7) and (3) hot air drying: drying Spanish mackerel slices in a hot air oven.
4. The preparation method according to claim 3, wherein the mackerel selected in the step (1) has a length of 20 to 50 cm and a body weight of 400 to 1000 g.
5. The method of claim 3, wherein the dry-curing time in step (5) is 4-20 hours.
6. The method of claim 5, wherein the dry-curing time in step (5) is 12 hours.
7. The method according to claim 5, wherein the hot air drying time in the step (7) is 5 days, and the drying temperature is 36 ℃.
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| CN102349667A (en) * | 2011-10-27 | 2012-02-15 | 百洋水产集团股份有限公司 | Processing method of dried fish leisure food |
| CN102783665A (en) * | 2012-08-29 | 2012-11-21 | 江西国鸿集团股份有限公司 | Manufacturing method of low-sodium-salt sausages |
| CN110679869A (en) * | 2019-10-18 | 2020-01-14 | 宁德市星光食品有限公司 | Processing method of abalone with shell |
| CN111296775A (en) * | 2020-01-13 | 2020-06-19 | 万宁市港北富渔水产有限公司 | Preparation method based on mackerel jerky |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102349667A (en) * | 2011-10-27 | 2012-02-15 | 百洋水产集团股份有限公司 | Processing method of dried fish leisure food |
| CN102783665A (en) * | 2012-08-29 | 2012-11-21 | 江西国鸿集团股份有限公司 | Manufacturing method of low-sodium-salt sausages |
| CN110679869A (en) * | 2019-10-18 | 2020-01-14 | 宁德市星光食品有限公司 | Processing method of abalone with shell |
| CN111296775A (en) * | 2020-01-13 | 2020-06-19 | 万宁市港北富渔水产有限公司 | Preparation method based on mackerel jerky |
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| CN113115927A (en) * | 2021-05-12 | 2021-07-16 | 中国农业大学 | Low-sodium-salt caviar, preparation method thereof and compound salt-replacing composition for production |
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