CN112425739A - Preparation method of fresh fish slices - Google Patents
Preparation method of fresh fish slices Download PDFInfo
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- CN112425739A CN112425739A CN202011104817.5A CN202011104817A CN112425739A CN 112425739 A CN112425739 A CN 112425739A CN 202011104817 A CN202011104817 A CN 202011104817A CN 112425739 A CN112425739 A CN 112425739A
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- fresh fish
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- 235000020669 docosahexaenoic acid Nutrition 0.000 description 1
- KAUVQQXNCKESLC-UHFFFAOYSA-N docosahexaenoic acid (DHA) Natural products COC(=O)C(C)NOCC1=CC=CC=C1 KAUVQQXNCKESLC-UHFFFAOYSA-N 0.000 description 1
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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
- A23L17/65—Addition of, or treatment with, microorganisms or 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a preparation method of fresh fish slices, which comprises the following steps; step one, hanging fresh fish for static culture; step two, soaking the fresh fish in a pretreatment solution at the temperature of 5-10 ℃ for bloody water removal treatment, wherein the pretreatment solution comprises 1-2 kg of ascorbic acid and 200-500 kg of water; step three, removing scales and opening the back of the fresh fish subjected to the blood water removal treatment in the step two to prepare fresh fish fillets; soaking the fresh fish fillets in water with papain at the temperature of 5-10 ℃ for 20-30 min, wherein the mass fraction of the papain is 0.02-0.03%; putting 100 kg-120 kg of fresh fish slices into the salting liquid, and salting for 3 h-5 h; step six, vacuum packaging the salted fresh fish slices and quick-freezing; by adopting the scheme, the papain enables the meat to become tender and smooth, the mouthfeel is better, and the protein structure is simplified, so that the meat is easy to digest and absorb after being eaten by a human body; the fish fillets after being salted have less fishy smell and have better sensory experience for users.
Description
Technical Field
The invention relates to the field of aquatic product processing, in particular to a preparation method of fresh fish fillets.
Background
The fish is taken as food which is eaten by people in daily life, and people obtain different nutrient components from the fish. The protein content of the fish is relatively rich corresponding to other meat, about 15-25%, and the protein of the fish is easy to digest and absorb, so that the fish can supplement rich protein for organisms and improve the immunity of the organisms. The absorption rate of fish fat is high, especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in the fish fat, and the two fatty acids have very obvious effects of reducing blood fat and preventing atherosclerosis. The fish contains abundant vitamin A and vitamin D, and is also a good source of vitamin B2, especially the liver of the sea fish is a place where the vitamin A and the vitamin D are enriched, and the effect of maintaining the bone metabolism and the eyesight is very obvious when the sea fish is properly eaten.
The frequent eating of the fish is beneficial to the health of human bodies, but the eating of the fish is limited by the conditions of cooking level, region limitation and the like, and the processing of the fish into the quick-frozen fillets can meet the eating demands of vast consumers in different regions on the fish. According to the preparation method, after the fillets of various fishes in the prior art are salted and then quickly frozen, frozen products are formed, and the fillets are processed, so that the fillets are excessively soft and rotten in taste, poor in mouth feel and fishy in smell, and the sale of the fillets is influenced.
Disclosure of Invention
The invention mainly aims to provide a preparation method of fresh fish slices with fresh and tender meat.
In order to achieve the main object, the preparation method of the fresh fish slices provided by the invention comprises the following steps; step one, hanging fresh fish for static culture; step two, soaking the fresh fish in a pretreatment solution at the temperature of 5-10 ℃ for bloody water removal treatment, wherein the pretreatment solution comprises 1-2 kg of ascorbic acid and 200-500 kg of water; step three, removing scales and opening the back of the fresh fish subjected to the blood water removal treatment in the step two to prepare fresh fish fillets; soaking the fresh fish fillets in water with papain at the temperature of 5-10 ℃ for 20-30 min, wherein the mass fraction of the papain is 0.02-0.03%; putting 100 kg-120 kg of fresh fish slices into the salting liquid, and salting for 3 h-5 h; and step six, vacuum packaging the salted fresh fish slices and quick-freezing.
According to the scheme, after the fresh fish is made into fresh fish slices, the fresh fish slices are soaked in water with papain, and the papain is cysteinyl protease, so that collagen fibers and connective tissue proteins can be reduced, actomyosin and collagen are degraded into small-molecular polypeptides or even amino acids, muscle filaments and muscle and waist filaments are broken, meat becomes tender and smooth, the eating mouthfeel is better, and the protein structure is simplified, so that the fresh fish slices are easy to digest and absorb after being eaten by a human body; before fresh fillet salting, fresh fish removes the bloody water processing in microthermal pretreatment solution, then salinizes in placing the salinization liquid, and the fillet after the salinization can keep the nutrition of fresh fillet to can reduce the fishy smell, the fillet can pin moisture and nutrient composition under the liquid nitrogen is frozen fast, unseals the back, and user's sense organ experiences better.
The further scheme is that the specific operation of the step two is as follows: and introducing oxygen into the pretreatment solution, wherein the introduction amount of the oxygen is 10L per minute, and soaking the fresh fish in the pretreatment solution for 30-60 min.
Therefore, the oxygen is introduced to the fresh fish under the low-temperature water, the fresh fish keeps moving to discharge the blood in the body completely, the fresh fish keeps certain activity, the blood in the fresh fish is removed, and the fishy smell of the blood in the fresh fish is removed.
In the step two, the fresh fish needs to be exsanguinated before being soaked.
Therefore, the fresh fish is subjected to blood bleeding by cutting the wound, so that the fresh fish keeps moving in the soak solution in the step one, and simultaneously, the blood removing water treatment is carried out.
The further proposal is that the salting liquid comprises 100kg of water, 2kg to 4kg of salt, 1kg to 2kg of ascorbic acid, 2kg to 5kg of pepper powder, 1kg to 2kg of sand ginger powder, 0.1kg to 0.5kg of garlic powder, 0.1kg to 0.3kg of chicken essence, 0.1kg to 0.2kg of yeast extract and 0.1kg to 0.2kg of composite phosphate.
The further scheme is that in the fifth step, before the fillets are put into the salting liquid, the temperature of the salting liquid is 0-5 ℃.
Therefore, the fish fillets at low temperature can better keep the meat quality of the fish fillets fresh and tender, and reduce the loss of nutrients in the preparation process of the fish fillets.
Detailed Description
The preparation method of the fresh fish slice can select raw fish as the fresh fish, and can also use other fishes, such as sea bass and the like. The preparation method of the fresh fish fillet provided by the invention comprises the steps of carrying out hanging water static culture on fresh and alive fish which are not killed by butchering, then soaking the fish in water with ascorbic acid for bloodless water treatment, then preparing the fresh fish into the fish fillet, soaking the fish fillet in water with papain, then salting, and carrying out vacuum quick freezing packaging. In the preparation method, fresh fish is firstly subjected to hanging water and static culture to remove mud fishy smell of the fish, and then the fish slices are prepared after being subjected to bloody water removal treatment at low temperature, so that the fish slices can be kept fresh, the meat quality of the fish slices is more fresh and tender, the fresh fish slices are soaked in water with papain, so that the fish slices are more tasty and chewy, the salting liquid in the embodiment comprises 100kg of water, 2kg to 4kg of salt, 1kg to 2kg of ascorbic acid, 2kg to 5kg of paprika powder, 1kg to 2kg of sand ginger powder, 0.1kg to 0.5kg of garlic powder, 0.1kg to 0.3kg of chicken essence, 0.1kg to 0.2kg of yeast extract and 0.1kg to 0.2kg of composite phosphate, and the ascorbic acid and the composite phosphate in the salting liquid can keep the color of the salted fish slices bright and keep the brightness.
And (4) rapidly cooling and packaging the salted fillets in liquid nitrogen, and keeping the freshness of the fillets in a long-time transportation process.
The invention will be better understood by reference to the following examples.
Example 1
The preparation method of the fresh fish slices in the embodiment comprises the following steps:
step one, hanging fresh fish for static culture for 10 days;
step two, cutting fresh and live fish with small wounds to enable the fresh fish to be subjected to bloodletting treatment, soaking the cut fresh fish in a pretreatment solution at the temperature of 5-10 ℃ to perform bloodletting treatment, introducing oxygen into the pretreatment solution, wherein the introduction amount of the oxygen is 10L per minute, and soaking the fresh fish in the pretreatment solution for 45 min; wherein the pretreatment solution comprises 2kg of ascorbic acid and 300kg of water;
step three, removing scales and opening the back of the fresh fish subjected to the blood water removal treatment in the step two to prepare fresh fish fillets;
soaking the fresh fish fillets in water with papain at the temperature of 5-10 ℃ for 20-30 min, wherein the mass fraction of the papain is 0.02%;
step five, preparing a salting liquid, wherein the salting liquid comprises 100kg of water, 3kg of salt, 2kg of ascorbic acid, 3kg of pepper powder, 1.5kg of rhizoma zingiberis powder, 0.5kg of garlic powder, 0.3kg of chicken essence, 0.2kg of yeast extract and 0.1kg of composite phosphate, the temperature of the salting liquid is controlled at 3 ℃, and 120kg of fresh fish slices are put into the salting liquid for salting for 4 hours;
and step six, vacuum packaging the salted fresh fish fillets, and quickly freezing the fresh fish fillets to the temperature of 18 ℃ below zero by using liquid nitrogen at the temperature of 196 ℃ below zero.
Example two
The preparation method of the fresh fish slices in the embodiment comprises the following steps:
step one, hanging fresh fish for static culture for 10 days;
step two, cutting fresh and live fish with small wounds to enable the fresh fish to be subjected to bloodletting treatment, soaking the cut fresh fish in a pretreatment solution at the temperature of 5-10 ℃ to perform bloodletting treatment, introducing oxygen into the pretreatment solution, wherein the introduction amount of the oxygen is 10L per minute, and soaking the fresh fish in the pretreatment solution for 45 min; wherein the pretreatment solution comprises 2kg of ascorbic acid and 300kg of water;
step three, removing scales and opening the back of the fresh fish subjected to the blood water removal treatment in the step two to prepare fresh fish fillets;
soaking the fresh fish fillets in water with papain at the temperature of 5-10 ℃ for 20-30 min, wherein the mass fraction of the papain is 0.03%;
step five, preparing a salting liquid, wherein the salting liquid comprises 100kg of water, 3kg of salt, 2kg of ascorbic acid, 3kg of pepper powder, 1.5kg of rhizoma zingiberis powder, 0.5kg of garlic powder, 0.3kg of chicken essence, 0.2kg of yeast extract and 0.1kg of composite phosphate, the temperature of the salting liquid is controlled at 3 ℃, and 120kg of fresh fish slices are put into the salting liquid for salting for 4 hours;
and step six, vacuum packaging the salted fresh fish fillets, and quickly freezing the fresh fish fillets to the temperature of 18 ℃ below zero by using liquid nitrogen at the temperature of 196 ℃ below zero.
Comparative example 1
The preparation method of the fresh fish fillet in the comparative example comprises the following steps:
step one, hanging fresh fish for static culture for 10 days;
step two, cutting fresh and live fish with small wounds to enable the fresh fish to be subjected to bloodletting treatment, soaking the cut fresh fish in a pretreatment solution at the temperature of 5-10 ℃ to perform bloodletting treatment, introducing oxygen into the pretreatment solution, wherein the introduction amount of the oxygen is 10L per minute, and soaking the fresh fish in the pretreatment solution for 45 min; wherein the pretreatment solution comprises 2kg of ascorbic acid and 300kg of water;
step three, removing scales and opening the back of the fresh fish subjected to the blood water removal treatment in the step two to prepare fresh fish fillets;
step four, preparing a salting liquid, wherein the salting liquid comprises 100kg of water, 3kg of salt, 2kg of ascorbic acid, 3kg of pepper powder, 1.5kg of rhizoma zingiberis powder, 0.5kg of garlic powder, 0.3kg of chicken essence, 0.2kg of yeast extract and 0.1kg of composite phosphate, the temperature of the salting liquid is controlled at 3 ℃, and 120kg of fresh fish slices are put into the salting liquid for salting for 4 hours;
and step five, vacuum packaging the salted fresh fish fillets, and quickly freezing the fresh fish fillets to the temperature of 18 ℃ below zero by using liquid nitrogen at the temperature of 196 ℃ below zero.
EXAMPLE III
The preparation method of the fresh fish slices in the embodiment comprises the following steps:
step one, hanging fresh fish for static culture for 10 days;
step two, cutting fresh and live fish with small wounds to enable the fresh fish to be subjected to bloodletting treatment, soaking the cut fresh fish in a pretreatment solution at the temperature of 5-10 ℃ to perform bloodletting treatment, introducing oxygen into the pretreatment solution, wherein the introduction amount of the oxygen is 10L per minute, and soaking the fresh fish in the pretreatment solution for 45 min; wherein the pretreatment solution comprises 2kg of ascorbic acid and 300kg of water;
step three, removing scales and opening the back of the fresh fish subjected to the blood water removal treatment in the step two to prepare fresh fish fillets;
soaking the fresh fish fillets in water with papain at the temperature of 5-10 ℃ for 20-30 min, wherein the mass fraction of the papain is 0.02%;
step five, preparing a salting liquid, wherein the salting liquid comprises 100kg of water, 3kg of salt, 3kg of ascorbic acid, 3kg of pepper powder, 1.5kg of rhizoma zingiberis powder, 0.5kg of garlic powder, 0.3kg of chicken essence, 0.2kg of yeast extract and 0.1kg of composite phosphate, the temperature of the salting liquid is controlled at 3 ℃, and 120kg of fresh fish slices are put into the salting liquid for salting for 4 hours;
and step six, vacuum packaging the salted fresh fish fillets, and quickly freezing the fresh fish fillets to the temperature of 18 ℃ below zero by using liquid nitrogen at the temperature of 196 ℃ below zero.
Example four
The preparation method of the fresh fish slices in the embodiment comprises the following steps:
step one, hanging fresh fish for static culture for 10 days;
step two, cutting fresh and live fish with small wounds to enable the fresh fish to be subjected to bloodletting treatment, soaking the cut fresh fish in a pretreatment solution at the temperature of 5-10 ℃ to perform bloodletting treatment, introducing oxygen into the pretreatment solution, wherein the introduction amount of the oxygen is 10L per minute, and soaking the fresh fish in the pretreatment solution for 45 min; wherein the pretreatment solution comprises 2kg of ascorbic acid and 300kg of water;
step three, removing scales and opening the back of the fresh fish subjected to the blood water removal treatment in the step two to prepare fresh fish fillets;
soaking the fresh fish fillets in water with papain at the temperature of 5-10 ℃ for 20-30 min, wherein the mass fraction of the papain is 0.02%;
step five, preparing a salting liquid, wherein the salting liquid comprises 100kg of water, 3kg of salt, 2kg of ascorbic acid, 3kg of pepper powder, 1.5kg of rhizoma zingiberis powder, 0.5kg of garlic powder, 0.3kg of chicken essence, 0.2kg of yeast extract and 0.2kg of composite phosphate, the temperature of the salting liquid is controlled at 3 ℃, and 120kg of fresh fish slices are put into the salting liquid for salting for 4 hours;
and step six, vacuum packaging the salted fresh fish fillets, and quickly freezing the fresh fish fillets to the temperature of 18 ℃ below zero by using liquid nitrogen at the temperature of 196 ℃ below zero.
Comparative example No. two
The preparation method of the fresh fish fillet in the comparative example comprises the following steps:
step one, hanging fresh fish for static culture for 10 days;
step two, cutting fresh and live fish with small wounds to enable the fresh fish to be subjected to bloodletting treatment, soaking the cut fresh fish in a pretreatment solution at the temperature of 5-10 ℃ to perform bloodletting treatment, introducing oxygen into the pretreatment solution, wherein the introduction amount of the oxygen is 10L per minute, and soaking the fresh fish in the pretreatment solution for 45 min; wherein the pretreatment solution comprises 2kg of ascorbic acid and 300kg of water;
step three, removing scales and opening the back of the fresh fish subjected to the blood water removal treatment in the step two to prepare fresh fish fillets;
soaking the fresh fish fillets in water with papain at the temperature of 5-10 ℃ for 20-30 min, wherein the mass fraction of the papain is 0.02%;
step five, preparing a salting liquid, wherein the salting liquid comprises 100kg of water, 3kg of salt, 3kg of pepper powder, 1.5kg of rhizoma zingiberis recens powder, 0.5kg of garlic powder, 0.3kg of chicken essence and 0.2kg of yeast extract, the temperature of the salting liquid is controlled to be 3 ℃, and 120kg of fresh fish slices are put into the salting liquid to be salted for 4 hours;
and step six, vacuum packaging the salted fresh fish fillets, and quickly freezing the fresh fish fillets to the temperature of 18 ℃ below zero by using liquid nitrogen at the temperature of 196 ℃ below zero.
Comparative example No. three
The preparation method of the fresh fish fillet in the comparative example comprises the following steps:
step one, hanging fresh fish for static culture for 10 days;
step two, cutting fresh and live fish with small wounds to ensure that the fresh fish is subjected to bloodletting treatment, and soaking the cut fresh fish in water at normal temperature to perform bloodletting treatment;
step three, removing scales and opening the back of the fresh fish subjected to the blood water removal treatment in the step two to prepare fresh fish fillets;
soaking the fresh fish fillets in water with papain at the temperature of 5-10 ℃ for 20-30 min, wherein the mass fraction of the papain is 0.02%;
step five, preparing a salting liquid, wherein the salting liquid comprises 100kg of water, 3kg of salt, 2kg of ascorbic acid, 3kg of pepper powder, 1.5kg of rhizoma zingiberis powder, 0.5kg of garlic powder, 0.3kg of chicken essence, 0.2kg of yeast extract and 0.1kg of composite phosphate, the temperature of the salting liquid is controlled at 3 ℃, and 120kg of fresh fish slices are put into the salting liquid for salting for 4 hours;
and step six, vacuum packaging the salted fresh fish fillets, and quickly freezing the fresh fish fillets to the temperature of 18 ℃ below zero by using liquid nitrogen at the temperature of 196 ℃ below zero.
Appearance observation and mouth feel test were performed for examples 1 to 4 and comparative examples 1 to 3, appearance observation method: after the package of the fresh fish fillets is opened, the fresh fish fillets are placed in the cushion, and 500 people are asked to observe the color and luster of the fresh fish fillets under natural illumination. The taste testing method comprises the following steps: cooking fresh fish slices by steaming, frying or boiling in water, adding oil and salt for seasoning, and tasting by 500 people.
The results of appearance observation are shown in Table 1.
TABLE 1
The results of the mouth feel test are shown in Table 2.
TABLE 2
Referring to tables 1 and 2, in the preparation methods of examples 1 to 4, the fresh fish fillets 500 prepared by the preparation methods of examples 1 to 4, which were soaked in water with papain, quick-frozen in liquid nitrogen after being salted and packaged, were perceived by observers and experimenters as glossy, bright in color, fresh and tender in taste, and free of fishy smell by the salting liquid including ascorbic acid and a complex phosphate. The salting liquid in step four of comparative example 2 does not include a complex phosphate and ascorbic acid, and the color, luster and mouthfeel of the fresh fish fillet obtained in comparative example 2 are slightly lower than those of the fresh fish fillets obtained in examples 1 to 4. The fresh fish fillet preparation method in comparative example 1 did not perform the soaking treatment of the fresh fish using water with papain, and the fresh fish fillet preparation method in comparative example 3 did not perform the bloodless water treatment of the fresh fish using the pretreatment solution with ascorbic acid in step two. The color, luster and mouthfeel experience of the fresh fish fillets obtained in comparative example 1 and comparative example 2 is much worse than that of the fresh fish fillets obtained in examples 1 to 4.
The nutritional components of the sea bass before and after the preparation method of the fresh fillets of example 1 were compared, wherein the nutritional components of the fresh fillets before salting are shown in table 3, and the nutritional components of the fresh fillets after salting are shown in table 4.
TABLE 3
TABLE 4
| Item | Each 100 g | NRV％ |
| (Energy) | 352 kilojoule | 4％ |
| Protein | 11.0 g | 18％ |
| Fat | 3.0 g | 5％ |
| Carbohydrate compound | 3.2 g | 1％ |
| Sodium salt | 85 mg of | 4％ |
As can be seen from tables 3 and 4, part of the nutrients can be lost in the preparation of the fresh fillets to a certain extent, and the nutritive value of the fillets is reduced, but after low-temperature salting, the components in the salting liquid are added to the salted fresh fillets, so that the meat quality of the fresh fillets is kept fresh and tender, the taste is kept, meanwhile, the fishy smell on the fresh fillets is removed, and the nutritive value of the fresh fillets is reduced as much as possible.
Finally, it should be emphasized that the above-described preferred embodiments of the present invention are merely examples of implementations, rather than limitations, and that many variations and modifications of the invention are possible to those skilled in the art, without departing from the spirit and scope of the invention.
Claims (5)
1. The preparation method of the fresh fish slices is characterized by comprising the following steps: comprises the following steps;
step one, hanging fresh fish for static culture;
step two, soaking the fresh fish in a pretreatment solution at the temperature of 5-10 ℃ for bloodless water treatment, wherein the pretreatment solution comprises 1-2 kg of ascorbic acid and 200-500 kg of water;
step three, removing scales and opening the back of the fresh fish subjected to the blood water removal treatment in the step two to prepare fresh fish fillets;
soaking the fresh fish fillets in water with papain at the temperature of 5-10 ℃ for 20-30 min, wherein the mass fraction of the papain is 0.02-0.03%;
putting 100 kg-120 kg of fresh fish slices into the salting liquid, and salting for 3 h-5 h;
and step six, vacuum packaging the salted fresh fish slices and quick-freezing.
2. The method for preparing fresh fish fillet as claimed in claim 1, wherein:
the specific operation of the second step is as follows: and introducing oxygen into the pretreatment solution, wherein the introduction amount of the oxygen is 10L per minute, and the fresh fish is soaked in the pretreatment solution for 30-60 min.
3. The method for preparing fresh fish fillet as claimed in claim 1, wherein:
and in the second step, the fresh fish needs to be subjected to bloodletting treatment before being soaked.
4. The method for preparing fresh fish fillet as claimed in claim 1, wherein:
the salting liquid comprises 100kg of water, 2kg to 4kg of salt, 1kg to 2kg of ascorbic acid, 2kg to 5kg of pepper powder, 1kg to 2kg of sand ginger powder, 0.1kg to 0.5kg of garlic powder, 0.1kg to 0.3kg of chicken essence, 0.1kg to 0.2kg of yeast extract and 0.1kg to 0.2kg of composite phosphate.
5. The method for preparing fresh fish fillet according to any one of claims 1 to 4, wherein:
in the fifth step, before the fresh fish fillets are put into the salting liquid, the temperature of the salting liquid is 0-5 ℃.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101983570A (en) * | 2010-11-30 | 2011-03-09 | 长沙理工大学 | Green production method of chilled fillets |
| CN104982973A (en) * | 2015-07-01 | 2015-10-21 | 杨胜 | Method for processing raw fishes through seasoning, quick-freezing and charcoal grilling |
| CN111317107A (en) * | 2020-04-26 | 2020-06-23 | 大连工业大学 | Method for rapidly improving tenderness of fish meat of puffer fish |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101983570A (en) * | 2010-11-30 | 2011-03-09 | 长沙理工大学 | Green production method of chilled fillets |
| CN104982973A (en) * | 2015-07-01 | 2015-10-21 | 杨胜 | Method for processing raw fishes through seasoning, quick-freezing and charcoal grilling |
| CN111317107A (en) * | 2020-04-26 | 2020-06-23 | 大连工业大学 | Method for rapidly improving tenderness of fish meat of puffer fish |
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