CN112806543A - Flavored cuttlefish paste and preparation method thereof - Google Patents
Flavored cuttlefish paste and preparation method thereof Download PDFInfo
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- CN112806543A CN112806543A CN202110080377.2A CN202110080377A CN112806543A CN 112806543 A CN112806543 A CN 112806543A CN 202110080377 A CN202110080377 A CN 202110080377A CN 112806543 A CN112806543 A CN 112806543A
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- cuttlefish
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Images
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- 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
- 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
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
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Abstract
The invention discloses a preparation method of a flavored cuttlefish paste, which comprises the following steps: unfreezing the iced fresh cuttlefish, and separating the carcass, viscera and epidermis; preparing cuttlefish flavor thick soup ice blocks by using cuttlefish viscera; rinsing the cleaned cuttlefish carcass, and removing surface water to obtain dehydrated cuttlefish; adding 10-15 parts of cuttlefish flavor thick soup ice blocks and 1.2-2 parts of salt into 90-120 parts of dehydrated cuttlefish, chopping and mixing into a slurry shape, adding auxiliary materials, and uniformly mixing to obtain flavor cuttlefish slip slurry; packaging the flavor cuttlefish paste, and quickly freezing to obtain the flavor cuttlefish paste. The cuttlefish slide product prepared by the method has high cuttlefish meat content, sufficient flavor and good taste.
Description
Technical Field
The invention relates to the field of marine foods, and in particular relates to a flavored cuttlefish paste and a preparation method thereof.
Background
The cuttlefish is also called cuttlefish, cuttlefish or flowering branch, is rich in nutrition, has delicious and Q-shaped meat and is deeply favored by consumers. The cuttlefish slips are gel products prepared by utilizing the spatial network structure formed by the myofibrillar protein of the cuttlefish carcass under the condition of thermal induction, and have the characteristics of smooth mouthfeel, delicious taste and the like. At present, cuttlefish slips or cuttlefish ball products on the market are mostly prepared by taking frozen minced fillet, minced pork or minced chicken as raw materials and adding a small amount of cuttlefish meat, and have the problems of low cuttlefish content, insufficient flavor, poor taste and the like. In addition, the utilization of processing waste such as cuttlefish viscera is extremely limited, and a large amount of waste is caused. The cuttlefish viscera contains abundant proteins, unsaturated fatty acids, amino acids, taurine and the like, and has high utilization value.
Disclosure of Invention
The invention provides a flavored cuttlefish paste and a preparation method thereof, aiming at the defects of low cuttlefish content, poor mouthfeel, limited waste utilization and the like in the production process of the current cuttlefish paste product.
In order to solve the technical problem, the invention provides a preparation method of a flavored cuttlefish paste, which comprises the following steps:
1) unfreezing the iced fresh cuttlefish (at 0-4 ℃), and then separating the carcass, the viscera and the epidermis;
removing the ink sac from the viscera, and cleaning to obtain cleaned viscera of cuttlefish;
cleaning the carcass to obtain a cleaned cuttlefish carcass;
description of the drawings: the iced fresh cuttlefish directly captured by a boat is selected as a raw material, so that the product effect is better;
2) preparing cuttlefish flavor thick soup ice blocks by using cuttlefish viscera;
the preparation method of the cuttlefish flavor thick soup ice block comprises the following steps:
2.1), cutting the cleaned cuttlefish viscera, adding water, and homogenizing to obtain viscera slurry;
2.2), firstly adjusting the pH value of the viscera serous fluid to 6.2-6.8, then adding the ginger juice, placing the mixture in a constant-temperature water bath for self-enzymolysis for 60-80 minutes (preferably for 70 minutes at 50 ℃),
after the enzymolysis time is up, firstly inactivating enzyme, and then decocting for 10-20 minutes at 40-50 ℃; filtering to obtain filtrate to obtain viscera pulp enzymatic hydrolysate;
description of the drawings: the timing is started after the central temperature of the internal organ homogenate is raised to the temperature;
2.3), freezing the viscera slurry enzymatic hydrolysate (at the temperature of minus 18 ℃) to obtain cuttlefish flavor thick soup ice cubes;
3) rinsing the cleaned cuttlefish carcass, and removing surface water to obtain dehydrated cuttlefish;
4) adding 10-15 parts of cuttlefish flavor thick soup ice cubes and 1.2-2 parts of salt into 90-120 parts of dehydrated cuttlefish, chopping and mixing into a slurry shape, adding auxiliary materials, and uniformly mixing to obtain flavor cuttlefish slip slurry;
the parts are parts by mass;
5) and shaping and packaging the flavor cuttlefish paste, and quickly freezing to obtain the flavor cuttlefish paste (finished product).
The improvement of the preparation method of the flavored cuttlefish paste of the invention comprises the following steps:
and step 4), auxiliary materials are as follows: 5-12 parts of potato starch, 4-7 parts of egg white, 2-5 parts of edible oil, 1.5-3.5 parts of cooking wine, 0.2-0.8 part of white pepper powder, 0.4-0.7 part of monosodium glutamate and 1-1.5 parts of trehalose, wherein the parts are in parts by mass.
Namely, the flavored cuttlefish slip slurry obtained in the step 4) comprises the following ingredients:
90-120 parts of dehydrated cuttlefish, 5-12 parts of potato starch, 10-15 parts of cuttlefish flavor thick soup ice cubes, 4-7 parts of egg white, 1.2-2 parts of salt, 2-5 parts of edible oil, 1.5-3.5 parts of cooking wine, 0.2-0.8 part of white pepper powder, 0.4-0.7 part of monosodium glutamate and 1-1.5 parts of trehalose.
As a further improvement of the preparation method of the flavored cuttlefish paste of the invention:
in the step 2.1), the cleaned cuttlefish viscera: the mass ratio of water to water is 1: 3.5-4.5, the homogenizing rotating speed is 18000-21000 r/min, and the homogenizing time is 1.5-2 min.
As a further improvement of the preparation method of the flavored cuttlefish paste of the invention:
in the step 2.2), the addition amount of the ginger juice is 3-4% of the weight of the viscera slurry.
As a further improvement of the preparation method of the flavored cuttlefish paste of the invention:
the preparation method of the ginger juice comprises the following steps: removing outer skin of rhizoma Zingiberis recens (fresh rhizoma Zingiberis recens), cutting into pieces, adding 1.5 times of water, grinding in a bowl, and filtering with 4 layers of gauze to obtain rhizoma Zingiberis recens juice.
The ginger juice has synergistic enzymolysis and fishy smell removal effects.
Through detection, the content of the ginger protease in the ginger juice is about 1.0-1.5%, and the specific enzyme activity is about 220-240U/g.
The ginger protease is a protease carried in ginger and has strong thermal stability, so 2.2) boiling inactivation is needed after enzymolysis.
As a further improvement of the preparation method of the flavored cuttlefish paste of the invention: in the step 3), the step of the method comprises the following steps,
the rinsing is as follows: the cleaned cuttlefish trunk is treated with 8-12 mass times of 0.5% NaHCO3Rinsing the solution for 4-6 minutes, and then rinsing the solution for 8-12 minutes by using 1.6% of salt solution which is 8-12 times of the mass of the solution; the temperature is kept less than or equal to 10 ℃ in the rinsing process;
centrifugally dewatering for 4-6 minutes at the rotating speed of 2000 +/-200 revolutions per minute; thereby removing surface moisture.
In this step, the cleaned cuttlefish carcass may be cut into strips and then rinsed.
The invention also provides the flavored cuttlefish paste prepared by the method.
The invention carries out autolysis and boiling treatment on the internal organs of the cuttlefish, effectively extracts polypeptide, flavor substances and substances with physiological functions in the processing waste, develops the cuttlefish slide product with rich flavor and smooth taste through process optimization, and has important significance for the improvement of the processing process of the cuttlefish slide product.
Compared with the prior cuttlefish slide processing technology, the invention has the following technical effects:
1. the invention utilizes polypeptide, flavor substances and other physiological active substances in the internal organs of the cuttlefish by utilizing autolytic enzyme in the internal organs of the cuttlefish to carry out enzymolysis on the protein in the internal organs and by utilizing a method of adding water for boiling, so that the flavor, nutrition and taste of the cuttlefish slide product are obviously improved.
2. According to the invention, the ginger protease in ginger is added into the cuttlefish viscera homogenate in the form of ginger juice through simple processing, and plays a role in assisting enzymolysis in the enzymolysis process, so that more polypeptides and flavor substances can be obtained from viscera; and the ginger juice can play a role in removing fishy smell so as to eliminate the adverse effect of fishy smell substances in the flavor thick soup on the sensory quality of the cuttlefish slip product.
3. According to the invention, through process optimization, the cuttlefish slip product which is rich in flavor, delicious in taste, sufficient in elasticity and snow-white in color is prepared by using specific raw materials, has the advantage of comprehensive nutrition, and can meet the requirements of different people.
In conclusion, the invention discloses a method for obtaining flavor substances of cuttlefish viscera by utilizing self-enzymolysis of the cuttlefish viscera and decocting in water to improve the sensory quality of the cuttlefish slide.
Drawings
The following describes embodiments of the present invention in further detail with reference to the accompanying drawings.
FIG. 1 is a GC-MS spectrum of example 1.
FIG. 2 is a GC-MS spectrum of comparative example 1.
Detailed Description
The invention will be further described with reference to specific examples, but the scope of the invention is not limited thereto:
example 1, a preparation method of a flavored cuttlefish paste, sequentially performing the following steps:
1) unfreezing the iced cuttlefish (the preservation temperature is 0-4 ℃), and separating the carcass, the viscera and the epidermis;
removing the ink sac from the viscera, and cleaning to obtain cleaned viscera of cuttlefish;
cleaning the carcass to obtain a white and clean cuttlefish carcass;
2) preparing cuttlefish flavor thick soup ice blocks by using cuttlefish viscera;
2.1), cutting the cleaned cuttlefish viscera into uniform small pieces, adding 4 times of clear water by mass, putting into a meat chopper, crushing and homogenizing; the rotating speed of the homogenate is 18000-21000 r/min, and the homogenate time is 1.5 min; obtaining viscera serous fluid;
2.2) the preparation method of the ginger juice comprises the following steps: removing the outer skin of fresh ginger, cutting into uniform small pieces, adding 1.5 times of clear water by mass, grinding in a bowl, and filtering with 4 layers of gauze to obtain ginger juice.
Firstly, adjusting the pH value of the viscera slurry obtained in the step 2.1) to 6.2-6.8 by using sodium citrate, and then adding ginger juice accounting for 3% of the weight of the viscera slurry; placing in a 50 ℃ constant-temperature water bath kettle for self-enzymolysis, and timing when the central temperature of the viscera serous fluid rises to 50 ℃, and carrying out self-enzymolysis for 70 minutes;
then quickly heating to boiling to inactivate enzyme (the boiling time is 5 minutes), and then decocting at 40-50 ℃ for 15 minutes; filtering to obtain filtrate to obtain viscera pulp enzymatic hydrolysate;
2.3) cooling the viscera slurry enzymatic hydrolysate to room temperature, uniformly pouring the cooled viscera slurry enzymatic hydrolysate into an ice box, and freezing at the temperature of minus 18 ℃ to obtain cuttlefish flavor thick soup ice blocks for later use;
3) cutting the cleaned cuttlefish body into strips (for example, 1-2 cm long), and adding 10 mass times of 0.5% (mass%) NaHCO3Rinsing the solution for 5 minutes, and adding 10 times by mass of 1.6% (mass%) of common saltRinsing the solution for 10 minutes, wherein the temperature of the rinsing liquid is kept less than or equal to 10 ℃ in the rinsing process.
The centrifuge then dewaters the surface (5 minutes at 2000 rpm).
4) Adding 12 parts of cuttlefish flavor thick soup ice cubes obtained in the step 2) into 100 parts of the dehydrated cuttlefish strips obtained in the step 3), chopping for 5 minutes, adding 1.5 parts of salt, and continuously chopping for 3 minutes to form slurry;
then adding 8 parts of potato starch, 5 parts of egg white, 3 parts of edible oil, 2 parts of cooking wine, 0.5 part of white pepper powder, 0.5 part of monosodium glutamate and 1.2 parts of trehalose, and uniformly mixing to obtain flavored cuttlefish slip slurry;
the parts are parts by mass;
the edible oil is, for example, corn oil.
5) And according to the conventional technology, shaping and packaging the flavor cuttlefish slip slurry, and then quickly freezing to obtain the flavor cuttlefish slip (finished product).
Examples 2,
The ingredients in the step 4) are changed into: 90 parts of dehydrated cuttlefish strips, 10 parts of cuttlefish flavor thick soup ice cubes, 2 parts of salt, 12 parts of potato starch, 6 parts of egg white, 2.5 parts of edible oil, 1.5 parts of cooking wine, 0.4 part of white pepper powder, 0.7 part of monosodium glutamate and 1 part of trehalose.
The rest is equivalent to embodiment 1.
Example 3
The ingredients in the step 4) are changed into: 120 parts of dehydrated cuttlefish strips, 15 parts of cuttlefish flavor thick soup ice cubes, 2 parts of salt, 12 parts of potato starch, 7 parts of egg white, 3 parts of edible oil, 2.5 parts of cooking wine, 0.8 part of white pepper powder, 0.5 part of monosodium glutamate and 1.2 parts of trehalose.
The rest is equivalent to embodiment 1.
Comparative examples 1,
The self-enzymolysis in the step 2.2) is cancelled, and the method specifically comprises the following steps:
firstly, adjusting the pH value of the viscera slurry obtained in the step 2.1) to 6.2-6.8 by using sodium citrate, and then adding ginger juice accounting for 3% of the weight of the viscera slurry; then quickly heating to boiling to inactivate enzyme (the boiling time is 5 minutes), and then decocting at 40-50 ℃ for 85 minutes; then filtering to obtain filtrate;
preparing the filtrate into cuttlefish flavor ice cubes I;
changing the cuttlefish flavor thick soup ice cubes in the ingredients in the step 4) into the cuttlefish flavor ice cube I, wherein the using amount is kept unchanged; the rest is equivalent to embodiment 1.
Comparative examples 2,
Replacing the ginger juice in the self-enzymolysis in the step 2.2) with clear water; the dosage is kept unchanged; the rest is equivalent to embodiment 1.
Comparative examples 3,
Changing the adding amount of the ginger juice in the self-enzymolysis in the step 2.2) from 3% to 1%; the rest is equivalent to embodiment 1.
Comparative examples 4,
100 parts of the dehydrated cuttlefish sticks in the ingredients in step 4) were changed to "50 parts of conventional frozen fish meat +50 parts of dehydrated cuttlefish sticks" and the rest was identical to example 1.
Experiment I and sensory test
A panel of 20 trained sensory evaluators of aquatic products (10 men and 10 women) healthy in body and without any sensory defects was established. Sensory evaluation criteria for cuttlefish slip products (table 1) were specified by the evaluation group, and sensory scores were made for flavor, elasticity and smoothness items for each example (comparative example), respectively. The final score is the average of the flavor, elasticity and smoothness scores, i.e., the total score divided by 3.
TABLE 1 sensory evaluation criteria
Sensory test results of the cuttlefish slips obtained in examples 1 to 3 and comparative examples 1 to 4 are shown in the following Table 2:
TABLE 2 sensory test results
Second experiment, flavor substance detection
The shrimp flavour was determined using GC-MS (gas chromatography-mass spectrometry) coupled technology. Chromatographic conditions are as follows: chromatographic column TR-35MS, 30m × 0.25mm, 0.25 μm; a flow splitting mode: injecting sample without shunting, wherein the temperature of a sample injection port is 250 ℃; temperature programming: the column initial temperature was 40 deg.C, held for 2min, the temperature was raised to 92 deg.C at 4 deg.C/min, held for 2min, raised to 200 deg.C at 5 deg.C, raised to 240 deg.C at 6 deg.C/min, and held for 6 min. Mass spectrum conditions: the EI ion source has the electron energy of 90eV, the ion source temperature of 200 ℃, the transmission rod temperature of 250 ℃ and the mass scanning range of m/z of 33-450.
68 volatile substances were detected from the sample in example 1, including 26 aldehydes, 14 ketones, 8 alcohols, 6 furans, 4 pyrazines, 4 nitrogen-containing compounds, 3 pyrroles and 3 sulfur-containing compounds. As described in fig. 1.
In comparative example 1, 52 volatile substances were detected in total, of which 22 aldehydes, 10 ketones, 8 furans, 5 pyrazines, 3 thiazoles, 3 nitrogen-containing compounds, and 1 pyrrole were detected. As illustrated in fig. 2.
55 volatile substances were detected in the comparative example 2.
Finally, it is also noted that the above-mentioned lists merely illustrate a few specific embodiments of the invention. It is obvious that the invention is not limited to the above embodiments, but that many variations are possible. All modifications which can be derived or suggested by a person skilled in the art from the disclosure of the present invention are to be considered within the scope of the invention.
Claims (7)
1. The preparation method of the flavored cuttlefish paste is characterized by comprising the following steps:
1) unfreezing the iced fresh cuttlefish, and separating the carcass, the viscera and the epidermis;
removing the ink sac from the viscera, and cleaning to obtain cleaned viscera of cuttlefish;
cleaning the carcass to obtain a cleaned cuttlefish carcass;
2) preparing cuttlefish flavor thick soup ice blocks by using cuttlefish viscera;
the preparation method of the cuttlefish flavor thick soup ice block comprises the following steps:
2.1), cutting the cleaned cuttlefish viscera, adding water, and homogenizing to obtain viscera slurry;
2.2), firstly, adjusting the pH value of the viscera slurry to 6.2-6.8, then adding ginger juice, and placing the mixture in a constant-temperature water bath for self-enzymolysis for 60-80 minutes at 50 +/-5 ℃;
after the enzymolysis time is up, firstly inactivating enzyme, and then decocting for 10-20 minutes at 40-50 ℃; filtering to obtain filtrate to obtain viscera pulp enzymatic hydrolysate;
2.3) freezing the viscera slurry enzymatic hydrolysate to obtain cuttlefish flavor thick soup ice cubes;
3) rinsing the cleaned cuttlefish carcass, and removing surface water to obtain dehydrated cuttlefish;
4) adding 10-15 parts of cuttlefish flavor thick soup ice cubes and 1.2-2 parts of salt into 90-120 parts of dehydrated cuttlefish, chopping and mixing into a slurry shape, adding auxiliary materials, and uniformly mixing to obtain flavor cuttlefish slip slurry;
the parts are parts by mass;
5) and packaging the flavor cuttlefish paste and then quickly freezing to obtain the flavor cuttlefish paste.
2. The method of preparing flavored cuttlefish slips of claim 1, comprising:
and step 4), auxiliary materials are as follows: 5-12 parts of potato starch, 4-7 parts of egg white, 2-5 parts of edible oil, 1.5-3.5 parts of cooking wine, 0.2-0.8 part of white pepper powder, 0.4-0.7 part of monosodium glutamate and 1-1.5 parts of trehalose, wherein the parts are in parts by mass.
3. The method of preparing flavored cuttlefish slips of claim 1 or 2, comprising:
in the step 2.1), the cleaned cuttlefish viscera: the mass ratio of water to water is 1: 3.5-4.5, the homogenizing rotating speed is 18000-21000 r/min, and the homogenizing time is 1.5-2 min.
4. The method for preparing the flavored cuttlefish slips of claim 3, wherein in step 2.2), the ginger juice is added in an amount of 3-4% by weight of the viscera slurry.
5. The method of preparing flavored cuttlefish slips of claim 4, comprising:
the preparation method of the ginger juice comprises the following steps: removing the outer skin of the ginger, cutting into blocks, adding 1.5 times of water by mass, grinding in a grinding bowl, and filtering with 4 layers of gauze to obtain the ginger juice.
6. The method of preparing flavored cuttlefish slips of claim 4, comprising: in the step 3), the step of the method comprises the following steps,
the rinsing is as follows: the cleaned cuttlefish trunk is treated with 8-12 mass times of 0.5% NaHCO3Rinsing the solution for 4-6 minutes, and then rinsing the solution for 8-12 minutes by using 1.6% of salt solution which is 8-12 times of the mass of the solution; the temperature is kept less than or equal to 10 ℃ in the rinsing process;
centrifugally dewatering for 4-6 minutes at the rotating speed of 2000 +/-200 revolutions per minute; thereby removing surface moisture.
7. A flavored cuttlefish paste prepared by the method of any one of claims 1 to 6.
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| CN1792235A (en) * | 2005-12-28 | 2006-06-28 | 武汉工业学院 | Nutrient flavouring made from fresh water fish protein, and its prodn. method |
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| CN104489784A (en) * | 2014-12-10 | 2015-04-08 | 山东新润食品有限公司 | Black cuttlefish slide and preparation method thereof |
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