CN113508890A - Processing method of instant leisure giant salamander product - Google Patents
Processing method of instant leisure giant salamander product Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- 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
- A23B4/005—Preserving by heating
- A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
- A23B4/012—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- A—HUMAN NECESSITIES
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- 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
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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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Abstract
The invention discloses a processing method of an instant leisure giant salamander product, which comprises the steps of fish pretreatment, pre-pickling for removing fishy smell, pickling for flavoring, heating and cooking, stage drying, vacuum packaging, low-temperature sterilization and ice water quick cooling, so as to obtain the instant leisure giant salamander product. The invention selects microwave and infrared ray to carry out combined sterilization, so that the product has the characteristics of soft flavor, low sterilization intensity, small quality damage and the like, the quality and the original flavor of the product are kept to the maximum extent, and the normal-temperature circulation and storage of the product are realized.
Description
Technical Field
The invention belongs to the technical field of deep processing of aquatic products, and particularly relates to a processing method of an instant leisure giant salamander product.
Background
Giant salamanders, as cold-water amphibians, are widely distributed in the middle and upstream areas of yellow river, Yangtze river and Zhujiang river basin and branches thereof, and are most likely to inhabit in mountainous creeks and dark and humid places among stone gaps. The muscle and meat is delicious, the nutrition is rich, the protein is rich, the variety of necessary amino acids is complete, the fat is rich in polyunsaturated fatty acid, docosahexaenoic acid and the like, and the skin contains collagen and gelatin, so the muscle and meat is entitled to the reputation of 'ginseng in water'.
With the breakthrough of artificial insemination and artificial breeding technology, the increasingly improved industrial three-dimensional breeding and bionic breeding technology, the rapid development of the artificial breeding industry of giant salamanders, the gradual expansion of the breeding range and yield, the great reduction of the breeding cost and commodity price, and the possibility of high-quality utilization and product diversification development of giant salamander products. At present, giant salamanders are mainly sold in living bodies, and the problems of difficult living body circulation, high transportation cost, inconvenience in eating, low additional value and the like exist, so that the healthy development of the giant salamander industry is restricted. Based on the characteristics of raw material sense, nutrition, texture, flavor and the like, the giant salamander special instant product which is simple in processing technology, convenient to eat and capable of circulating at normal temperature is developed, and the method is one of the concerns in the industry for meeting the requirements of consumers in different regions and realizing high-value utilization of the giant salamander.
Disclosure of Invention
Aiming at the technical problems of giant salamander deep processing and high-value utilization process shortage, the invention aims to provide a processing method of an instant leisure giant salamander product, which is simple to operate, low in production cost and capable of being transported at normal temperature.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
the invention provides a processing method of an instant leisure giant salamander product, which comprises the following steps:
firstly, fish pretreatment: electrically shocking live giant salamanders to cause dizziness, bleeding, blanching, removing mucus and viscera on the body surface, cutting heads, tails, claws and carcasses, cleaning, and cutting the carcasses into strips with the width of 0.8-2 cm (preferably about 1 cm);
step two, pre-pickling and removing fishy smell: uniformly coating pickling ingredients which are 6-10% (preferably 8%) of the fish mass and 0.1% of glutamyl transaminase on the surface of a fish block, and pickling for 2 hours at 4 ℃;
step three, pickling and flavoring: mixing the fish blocks prepared in the second step and the sauce according to the mass ratio of 1:1, uniformly mixing, sealing, and pickling at 4 ℃ for 12 h;
step four, heating and cooking: removing the sauce of the giant salamander prepared in the third step, putting the giant salamander into a dish, covering the dish with a preservative film, boiling water, putting the giant salamander into a pot, steaming the giant salamander for 6-10 min (preferably 8min) with strong fire, and cooking the giant salamander;
step five, stage drying: carrying out stage drying on the giant salamanders cooked in the fourth step;
sixthly, vacuum packaging: putting the giant salamander and the seasoning dried in the fifth step into a high-temperature cooking bag according to the mass ratio of 4:1, and carrying out vacuum packaging;
seventh step, combined sterilization: performing microwave/infrared combined sterilization on the product packaged in the sixth step;
eighthly, rapidly cooling ice water: and (5) quickly cooling the sterilized product obtained in the seventh step with ice water to obtain the instant leisure giant salamander product.
The instant leisure giant salamander product Aw0.93-0.96 and the pH value is 6.0 +/-0.2.
The preparation method of the pickling ingredients comprises the following steps: and uniformly stirring 1 part of salt, 1 part of white spirit, 1 part of light soy sauce and 1 part of bruised ginger to obtain the pickling ingredients.
The preparation method of the sauce comprises the following steps: 50 parts of ginger, 50 parts of green Chinese onion, 50 parts of garlic, 25 parts of salt, 200 parts of thin-salt light soy sauce, 75 parts of white sugar, 100 parts of pig bone white soup, 30 parts of monosodium glutamate, 4 parts of I + G (nucleotide disodium), 50 parts of white spirit, 50 parts of green Chinese onion flavor wine and 1000 parts of brine are uniformly mixed for later use, and the sauce is obtained.
The preparation method of the brine comprises the following steps: taking 8 parts of dried ginger, 4 parts of cassia bark, 2 parts of dried orange peel, 2 parts of clove, 3 parts of tsaoko amomum fruit, 3 parts of rhizoma kaempferiae, 3 parts of pepper, 3 parts of momordica grosvenori, 2 parts of pod pepper, 2 parts of rosemary and 2 parts of thyme, mixing, adding hot water which is 5-6 times of the weight of the mixture and has the temperature of 50-60 ℃ for soaking for 20-40 min (preferably 30min), removing fishy smell and ash, filtering, adding water which is 25-26 times of the weight of the mixture, boiling, continuously boiling for 20-40 min (preferably 30min) with small fire, and cooling for later use to obtain brine.
The stage drying is carried out at 45-50 deg.C for 20-30min (preferably 45 deg.C for 20min), and air speed is 1-1.5 m/s.
The preparation method of the seasoning comprises the following steps: uniformly mixing 2 parts of pickled peppers and 1 part of pickled pepper water to obtain a seasoning; or uniformly mixing 4 parts of mushroom sauce solid and 1 part of mushroom sauce juice; or mixing 4 parts of pepper sauce solid with 1 part of pepper sauce; or taking Orleans sauce to obtain the flavoring.
The microwave/infrared ray combined sterilization refers to sterilization for 10min by using a microwave sterilization machine at the temperature of 95 ℃; then irradiating for 1min under the irradiation of an infrared lamp at the temperature of 75 ℃. The microwave conditions are as follows: (915 +/-25) MHz, infrared (short wave).
The quick freezing of the ice water refers to quick freezing of the ice water at 0 ℃ for 15-20 min.
Due to the adoption of the technical scheme, the invention has the following advantages and beneficial effects:
the processing method of the instant leisure giant salamander product provides a feasible, simple and flexible processing mode for the utilization of the cultured giant salamander, and promotes the development of the giant salamander industry to the direction of deepening, high-precision and standardization.
The invention selects natural spices to prepare brine, which not only improves the flavor of the product, but also meets the natural and green consumption requirements, and ensures that the product has soft flavor, aromatic flavor and edible nutrition and health.
The microwave/infrared combined sterilization is adopted, the sterilization temperature and the sterilization intensity are low, the damage to the product texture is small, and the product quality is maintained to the maximum extent.
The invention is based on the conditions of microwave/infrared combined sterilization and the like, inhibits the growth of putrefying bacteria by Aw, pH and other bacteria control factors, realizes normal-temperature storage, and furthest keeps the characteristic of rich collagen content in the giant salamander skin.
The instant giant salamander is sterilized after being packaged, so that collagen and gelatin in the skin are separated out to form jelly, and the instant giant salamander is rich in elasticity and unique in flavor.
The pickled peppers, the mushroom sauce, the rattan pepper sauce and the orleand sauce selected by the invention are common products in the market, and have the advantages of low price, stable quality and convenient operation.
Detailed Description
In order to more clearly illustrate the invention, the invention is further described below in connection with preferred embodiments. It is to be understood by persons skilled in the art that the following detailed description is illustrative and not restrictive, and is not to be taken as limiting the scope of the invention.
The pig bone white soup used in the embodiment of the invention comprises the following components: specification 1 kg/box, purchased from Linyi New Eng Jingong meat products group, Inc.
The parts referred in the embodiments of the invention are parts by mass of the materials.
Example 1
A production method of an instant leisure giant salamander product comprises the following steps: the method comprises the steps of fish pretreatment, pre-pickling for removing fishy smell, brine preparation, seasoning juice preparation, pickling for flavoring, heating and cooking, stage drying, vacuum packaging, combined sterilization, ice water quick cooling and the like.
Firstly, fish pretreatment: electrically shocking live giant salamanders (about 1.80 kg/tail) to cause dizziness, bleeding, blanching, removing body surface mucus and viscera, cutting head, tail, claw and carcass, cleaning, and cutting the carcass into strips with width of about 1 cm;
step two, pre-pickling and removing fishy smell: uniformly stirring 1 part of salt, 1 part of white spirit, 1 part of light soy sauce and 1 part of bruised ginger to obtain pickling ingredients; uniformly coating pickling ingredients accounting for 8% of the mass of the fish blocks and 0.1% of glutamyl transaminase on the surfaces of the fish blocks, and pickling for 2 hours at 4 ℃;
step three, preparing brine: mixing 8 parts of dried ginger, 4 parts of cassia bark, 2 parts of dried orange peel, 2 parts of clove, 3 parts of tsaoko amomum fruit, 3 parts of rhizoma kaempferiae, 3 parts of pepper, 3 parts of momordica grosvenori, 2 parts of pod pepper, 2 parts of rosemary and 2 parts of thyme, adding hot water which is 5-6 times of the weight of the mixture and has the temperature of 50-60 ℃ for soaking for 30min, removing fishy smell and ash, filtering, adding water which is 25-26 times of the weight of the mixture, continuously decocting for 30min by using small fire after boiling, and cooling for later use to obtain about 1000 parts of brine;
fourthly, preparing seasoning juice: taking 50 parts of ginger (bruised ginger), 50 parts of green Chinese onion (bruised scallion), 50 parts of garlic (bruised garlic), 25 parts of salt, 200 parts of thin salt light soy sauce, 75 parts of white sugar, 100 parts of pig bone white soup, 30 parts of monosodium glutamate, 4 parts of I + G (nucleotide disodium), 50 parts of white spirit, 50 parts of green Chinese onion flavor wine and 1000 parts of brine prepared in the third step, and uniformly mixing for later use to obtain about 1684 parts of sauce;
fifthly, pickling and flavoring: mixing the fish blocks prepared in the second step and the sauce prepared in the fourth step according to the mass ratio of 1:1, uniformly mixing, sealing, and pickling at 4 ℃ for 12 h;
sixthly, heating and cooking: removing the sauce of the giant salamander prepared in the fifth step, putting the giant salamander into a dish, covering the dish with a preservative film, putting the dish into a pot after water is boiled, steaming the giant salamander for 8min by using a big fire, and cooking the giant salamander;
step seven, stage drying: putting the giant salamander cooked in the sixth step into a forced air drying oven, and drying at 45 ℃ for 20min at the wind speed of 1-1.5 m/s;
eighth step, vacuum packaging: uniformly mixing the giant salamander dried in the seventh step with seasonings according to the mass ratio of 4:1, putting into a high-temperature cooking bag (PP/PA/PP composite film), and carrying out vacuum packaging;
the preparation of the seasoning comprises the following steps: and (3) uniformly mixing 2 parts of pickled peppers and 1 part of pickled pepper water to obtain the seasoning.
Ninth, combined sterilization: carrying out microwave and infrared combined sterilization on the packaged product obtained in the eighth step;
the microwave and infrared combined sterilization means that a microwave sterilization machine is used for sterilization for 10min at the temperature of 95 ℃; then irradiating for 1min under the irradiation of an infrared lamp at the temperature of 75 ℃. The microwave conditions are as follows: (915 +/-25) MHz, infrared (short wave).
Tenth step, rapidly cooling with ice water: and (4) putting the sterilized product into ice water at 0 ℃ immediately and quickly freezing for 15-20 min to obtain the instant leisure giant salamander product, wherein the product Aw0.93-0.96 and the pH value is 6.0 +/-0.2.
The instant giant salamander meat with the pickled pepper flavor prepared by the embodiment is fresh and tender, rich in collagen, and rich in Q elasticity, taste and aftertaste.
Example 2
A production method of an instant leisure giant salamander product comprises the following steps: pretreating fish, pre-pickling to remove fishy smell, preparing brine, preparing seasoning juice, pickling to be tasty, heating and cooking, drying in stages, vacuum packaging, sterilizing, rapidly cooling with ice water and the like.
Firstly, fish pretreatment: electrically shocking live giant salamanders (about 1.80 kg/tail) to cause dizziness, bleeding, blanching, removing body surface mucus and viscera, cutting head, tail, claw and carcass, cleaning, and cutting the carcass into strips with width of about 1 cm;
step two, pre-pickling and removing fishy smell: uniformly stirring 1 part of salt, 1 part of white spirit, 1 part of light soy sauce and 1 part of bruised ginger to obtain pickling ingredients; uniformly coating pickling ingredients accounting for 8% of the mass of the fish and 0.1% of glutamyl transaminase on the surface of a fish block, and pickling for 2 hours at 4 ℃;
step three, preparing brine: mixing 8 parts of dried ginger, 4 parts of cassia bark, 2 parts of dried orange peel, 2 parts of clove, 3 parts of tsaoko amomum fruit, 3 parts of rhizoma kaempferiae, 3 parts of pepper, 3 parts of momordica grosvenori, 2 parts of pod pepper, 2 parts of rosemary and 2 parts of thyme, adding hot water which is 5-6 times of the weight of the mixture and has the temperature of 50-60 ℃ for soaking for 30min, removing fishy smell and ash, filtering, adding water which is 25-26 times of the weight of the mixture, continuously decocting for 30min by using small fire after boiling, and cooling for later use to obtain about 1000 parts of brine;
fourthly, preparing seasoning juice: taking 50 parts of ginger (bruised ginger), 50 parts of green Chinese onion (bruised scallion), 50 parts of garlic (bruised garlic), 25 parts of salt, 200 parts of thin salt light soy sauce, 75 parts of white sugar, 100 parts of pig bone white soup, 30 parts of monosodium glutamate, 4 parts of I + G (nucleotide disodium), 50 parts of white spirit, 50 parts of green Chinese onion flavor wine and 1000 parts of brine prepared in the third step, and uniformly mixing for later use to obtain about 1684 parts of sauce;
fifthly, pickling and flavoring: mixing the fish blocks prepared in the second step and the sauce prepared in the fourth step according to the mass ratio of 1:1, uniformly mixing, sealing, and pickling at 4 ℃ for 12 h;
sixthly, heating and cooking: removing the sauce of the giant salamander prepared in the fifth step, putting the giant salamander into a dish, covering the dish with a preservative film, putting the dish into a pot after water is boiled, steaming the giant salamander for 8min by using a big fire, and cooking the giant salamander;
step seven, stage drying: putting the giant salamander cooked in the sixth step into a forced air drying oven, and drying at 45 ℃ for 20min at the wind speed of 1-1.5 m/s;
eighth step, vacuum packaging: uniformly mixing the giant salamander dried in the seventh step with seasonings according to the mass ratio of 4:1, putting into a high-temperature cooking bag, and carrying out vacuum packaging;
the preparation of the seasoning comprises the following steps: and (3) uniformly mixing 4 parts of mushroom sauce solid and 1 part of mushroom sauce to obtain the seasoning.
Ninth, sterilizing: performing microwave/infrared combined sterilization on the packaged product obtained in the eighth step;
the microwave/infrared ray combined sterilization refers to sterilization for 10min by using a microwave sterilization machine at the temperature of 95 ℃; then irradiating for 1min under the irradiation of an infrared lamp at the temperature of 75 ℃. The microwave conditions are as follows: (915 +/-25) MHz, infrared (short wave).
Tenth step, rapidly cooling with ice water: and (4) putting the sterilized product into ice water at 0 ℃ immediately and quickly freezing for 15-20 min to obtain the instant leisure giant salamander product, wherein the product Aw0.93-0.96 and the pH value is 6.0 +/-0.2.
The instant giant salamander with the mushroom flavor prepared by the embodiment is very salty and fragrant, is rich in jelly-like collagen, and has a light mushroom flavor.
Example 3
A production method of an instant leisure giant salamander product comprises the following steps: pretreating fish, pre-pickling to remove fishy smell, preparing brine, preparing seasoning juice, pickling to be tasty, heating and cooking, drying in stages, vacuum packaging, sterilizing, rapidly cooling with ice water and the like.
Firstly, fish pretreatment: live giant salamanders (about 1.80 kg/tail) are stunned by electric shock, bloodletting is carried out, blanching is carried out, mucus and internal organs on the body surface are removed, a head, a tail, claws and carcasses are cut, the carcasses are cleaned, and the carcasses are cut into strip blocks with the width of about 1 cm;
step two, pre-pickling and removing fishy smell: uniformly stirring 1 part of salt, 1 part of white spirit, 1 part of light soy sauce and 1 part of bruised ginger to obtain pickling ingredients; uniformly coating pickling ingredients accounting for 8% of the mass of the fish and 0.1% of glutamyl transaminase on the surface of a fish block, and pickling for 2 hours at 4 ℃;
step three, preparing brine: mixing 8 parts of dried ginger, 4 parts of cassia bark, 2 parts of dried orange peel, 2 parts of clove, 3 parts of tsaoko amomum fruit, 3 parts of rhizoma kaempferiae, 3 parts of pepper, 3 parts of momordica grosvenori, 2 parts of pod pepper, 2 parts of rosemary and 2 parts of thyme, adding hot water which is 5-6 times of the weight of the mixture and has the temperature of 50-60 ℃ for soaking for 30min, removing fishy smell and ash, filtering, adding water which is 25-26 times of the weight of the mixture, continuously decocting for 30min by using small fire after boiling, and cooling for later use to obtain about 1000 parts of brine;
fourthly, preparing seasoning juice: taking 50 parts of ginger (bruised ginger), 50 parts of green Chinese onion (bruised scallion), 50 parts of garlic (bruised garlic), 25 parts of salt, 200 parts of thin salt light soy sauce, 75 parts of white sugar, 100 parts of pig bone white soup, 30 parts of monosodium glutamate, 4 parts of I + G (nucleotide disodium), 50 parts of white spirit, 50 parts of green Chinese onion flavor wine and 1000 parts of brine prepared in the third step, and uniformly mixing for later use to obtain about 1684 parts of sauce;
fifthly, pickling and flavoring: mixing the fish blocks prepared in the second step and the sauce prepared in the fourth step according to the mass ratio of 1:1, uniformly mixing, sealing, and pickling at 4 ℃ for 12 h;
sixthly, heating and cooking: removing the sauce of the giant salamander prepared in the fifth step, putting the giant salamander into a dish, covering the dish with a preservative film, putting the dish into a pot after water is boiled, steaming the giant salamander for 8min by using a big fire, and cooking the giant salamander;
step seven, stage drying: putting the giant salamander cooked in the sixth step into a forced air drying oven, and drying at 45 ℃ for 20min at the wind speed of 1-1.5 m/s;
eighth step, vacuum packaging: uniformly mixing the giant salamander dried in the seventh step with seasonings according to the mass ratio of 4:1, putting into a high-temperature cooking bag, and carrying out vacuum packaging;
the preparation of the seasoning comprises the following steps: and (3) uniformly mixing 4 parts of pepper sauce solid and 1 part of pepper sauce to obtain the seasoning.
Ninth, sterilizing: performing microwave/infrared combined sterilization on the packaged product obtained in the eighth step;
the microwave/infrared ray combined sterilization refers to sterilization for 10min by using a microwave sterilization machine at the temperature of 95 ℃; then irradiating for 1min under the irradiation of an infrared lamp at the temperature of 75 ℃. The microwave conditions are as follows: (915 +/-25) MHz, infrared (short wave).
Tenth step, rapidly cooling with ice water: and (4) putting the sterilized product into ice water at 0 ℃ immediately and quickly freezing for 15-20 min to obtain the instant leisure giant salamander product, wherein the product Aw0.93-0.96 and the pH value is 6.0 +/-0.2.
The instant giant salamander with the rattan pepper flavor prepared by the embodiment is slightly numb in mouth, high in elasticity and long in aftertaste of the rattan pepper flavor.
Example 4
A production method of an instant leisure giant salamander product comprises the following steps: pretreating fish, pre-pickling to remove fishy smell, preparing brine, preparing seasoning juice, pickling to be tasty, heating and cooking, drying in stages, vacuum packaging, sterilizing, rapidly cooling with ice water and the like.
Firstly, fish pretreatment: live giant salamanders (about 1.80 kg/tail) are stunned by electric shock, bloodletting is carried out, blanching is carried out, mucus and internal organs on the body surface are removed, a head, a tail, claws and carcasses are cut, the carcasses are cleaned, and the carcasses are cut into strip blocks with the width of about 1 cm;
step two, pre-pickling and removing fishy smell: uniformly stirring 1 part of salt, 1 part of white spirit, 1 part of light soy sauce and 1 part of bruised ginger to obtain pickling ingredients; uniformly coating pickling ingredients accounting for 8% of the mass of the fish and 0.1% of glutamyl transaminase on the surface of a fish block, and pickling for 2 hours at 4 ℃;
step three, preparing brine: mixing 8 parts of dried ginger, 4 parts of cassia bark, 2 parts of dried orange peel, 2 parts of clove, 3 parts of tsaoko amomum fruit, 3 parts of rhizoma kaempferiae, 3 parts of pepper, 3 parts of momordica grosvenori, 2 parts of pod pepper, 2 parts of rosemary and 2 parts of thyme, adding hot water which is 5-6 times of the weight of the mixture and has the temperature of 50-60 ℃ for soaking for 30min, removing fishy smell and ash, filtering, adding water which is 25-26 times of the weight of the mixture, continuously decocting for 30min by using small fire after boiling, and cooling for later use to obtain about 1000 parts of brine;
fourthly, preparing seasoning juice: taking 50 parts of ginger (bruised ginger), 50 parts of green Chinese onion (bruised scallion), 50 parts of garlic (bruised garlic), 25 parts of salt, 200 parts of thin salt light soy sauce, 75 parts of white sugar, 100 parts of pig bone white soup, 30 parts of monosodium glutamate, 4 parts of I + G (nucleotide disodium), 50 parts of white spirit, 50 parts of green Chinese onion flavor wine and 1000 parts of brine prepared in the third step, and uniformly mixing for later use to obtain about 1684 parts of sauce;
fifthly, pickling and flavoring: mixing the fish blocks prepared in the second step and the sauce prepared in the fourth step according to the weight part ratio of 1:1, uniformly mixing, sealing, and pickling at 4 ℃ for 12 h;
sixthly, heating and cooking: removing the sauce of the giant salamander prepared in the fifth step, putting the giant salamander into a dish, covering the dish with a preservative film, putting the dish into a pot after water is boiled, steaming the giant salamander for 8min by using a big fire, and cooking the giant salamander;
step seven, stage drying: putting the giant salamander cooked in the sixth step into a forced air drying oven, and drying at 45 ℃ for 20min at the wind speed of 1-1.5 m/s;
eighth step, vacuum packaging: uniformly mixing the giant salamander dried in the seventh step with seasonings according to the mass ratio of 4:1, putting into a high-temperature cooking bag, and carrying out vacuum packaging;
the preparation of the seasoning comprises the following steps: preparing the Orleans sauce into the seasoning.
Ninth, combined sterilization: performing microwave/infrared combined sterilization on the packaged product obtained in the eighth step;
the microwave/infrared ray combined sterilization refers to sterilization for 10min by using a microwave sterilization machine at the temperature of 95 ℃; then irradiating for 1min under the irradiation of an infrared lamp at the temperature of 75 ℃. The microwave conditions are as follows: (915 +/-25) MHz, infrared (short wave).
Tenth step, rapidly cooling with ice water: and (4) putting the sterilized product into ice water at 0 ℃ immediately and quickly freezing for 15-20 min to obtain the instant leisure giant salamander product, wherein the product Aw0.93-0.96 and the pH value is 6.0 +/-0.2.
The Orleans-flavored instant giant salamander prepared by the embodiment is palatable in salt and sweet, ruddy in color and luster and unique in flavor.
Comparative example 1
A production method of an instant leisure giant salamander product comprises the following steps: pretreating fish, pre-pickling to remove fishy smell, preparing brine, preparing seasoning juice, pickling to be tasty, heating and cooking, drying in stages, vacuum packaging, sterilizing, rapidly cooling with ice water and the like.
Firstly, fish pretreatment: live giant salamanders (about 1.80 kg/tail) are stunned by electric shock, bloodletting is carried out, blanching is carried out, mucus and internal organs on the body surface are removed, a head, a tail, claws and carcasses are cut, the carcasses are cleaned, and the carcasses are cut into strip blocks with the width of about 1 cm;
step two, pre-pickling and removing fishy smell: uniformly stirring 1 part of salt, 1 part of white spirit, 1 part of light soy sauce and 1 part of bruised ginger to obtain pickling ingredients; uniformly coating pickling ingredients accounting for 8% of the mass of the fish and 0.1% of glutamyl transaminase on the surface of a fish block, and pickling for 2 hours at 4 ℃;
step three, preparing brine: mixing 8 parts of dried ginger, 4 parts of cassia bark, 2 parts of dried orange peel, 2 parts of clove, 3 parts of tsaoko amomum fruit, 3 parts of rhizoma kaempferiae, 3 parts of pepper, 3 parts of momordica grosvenori, 2 parts of pod pepper, 2 parts of rosemary and 2 parts of thyme, adding hot water which is 5-6 times of the weight of the mixture and has the temperature of 50-60 ℃ for soaking for 30min, removing fishy smell and ash, filtering, adding water which is 25-26 times of the weight of the mixture, continuously decocting for 30min by using small fire after boiling, and cooling for later use to obtain about 1000 parts of brine;
fourthly, preparing seasoning juice: taking 50 parts of ginger (bruised ginger), 50 parts of green Chinese onion (bruised scallion), 50 parts of garlic (bruised garlic), 25 parts of salt, 200 parts of thin salt light soy sauce, 75 parts of white sugar, 100 parts of pig bone white soup, 30 parts of monosodium glutamate, 4 parts of I + G (nucleotide disodium), 50 parts of white spirit, 50 parts of green Chinese onion flavor wine and 1000 parts of brine prepared in the third step, and uniformly mixing for later use to obtain about 1684 parts of sauce;
fifthly, pickling and flavoring: mixing the fish blocks prepared in the second step and the sauce prepared in the fourth step according to the weight part ratio of 1:1, uniformly mixing, sealing, and pickling at 4 ℃ for 12 h;
sixthly, heating and cooking: removing the sauce of the giant salamander prepared in the fifth step, putting the giant salamander into a dish, covering the dish with a preservative film, putting the dish into a pot after water is boiled, steaming the giant salamander for 8min by using a big fire, and cooking the giant salamander;
step seven, stage drying: putting the giant salamander cooked in the sixth step into a forced air drying oven, and drying at 45 ℃ for 20min at the wind speed of 1-1.5 m/s;
eighth step, vacuum packaging: uniformly mixing the giant salamander dried in the seventh step with seasonings according to the mass ratio of 1:1, putting into a high-temperature cooking bag, and carrying out vacuum packaging;
the preparation of the seasoning comprises the following steps: and (3) uniformly mixing 2 parts of pickled peppers and 1 part of pickled pepper water to prepare the seasoning.
Ninth, high-temperature sterilization: placing the packaged product in the eighth step into a back-pressure high-temperature cooking pot, and sterilizing for 15min at 121 ℃;
tenth step, rapidly cooling with ice water: and (4) putting the sterilized product into ice water with the temperature of 0 ℃ immediately for quick freezing for 15-20 min to obtain the instant leisure giant salamander product.
Compared with example 1, the giant salamander meat of the comparative example is loose and poor in elasticity.
Comparative example 2
A production method of an instant leisure giant salamander product comprises the following steps: pretreating fish, pre-pickling to remove fishy smell, preparing brine, preparing seasoning juice, pickling to be tasty, heating and cooking, drying in stages, vacuum packaging and the like.
Firstly, fish pretreatment: electrically shocking live giant salamanders (about 1.80 kg/tail) to cause dizziness, bleeding, blanching, removing body surface mucus and viscera, cutting head, tail, claw and carcass, cleaning, and cutting the carcass into strips with width of about 1 cm;
step two, pre-pickling and removing fishy smell: uniformly stirring 1 part of salt, 1 part of white spirit, 1 part of light soy sauce and 1 part of bruised ginger to obtain pickling ingredients; uniformly coating pickling ingredients accounting for 8% of the mass of the fish blocks and 0.1% of glutamyl transaminase on the surfaces of the fish blocks, and pickling for 2 hours at 4 ℃;
step three, preparing brine: mixing 8 parts of dried ginger, 4 parts of cassia bark, 2 parts of dried orange peel, 2 parts of clove, 3 parts of tsaoko amomum fruit, 3 parts of rhizoma kaempferiae, 3 parts of pepper, 3 parts of momordica grosvenori, 2 parts of pod pepper, 2 parts of rosemary and 2 parts of thyme, adding hot water which is 5-6 times of the weight of the mixture and has the temperature of 50-60 ℃ for soaking for 30min, removing fishy smell and ash, filtering, adding water which is 25-26 times of the weight of the mixture, continuously decocting for 30min by using small fire after boiling, and cooling for later use to obtain about 1000 parts of brine;
fourthly, preparing seasoning juice: taking 50 parts of ginger (bruised ginger), 50 parts of green Chinese onion (bruised scallion), 50 parts of garlic (bruised garlic), 25 parts of salt, 200 parts of thin salt light soy sauce, 75 parts of white sugar, 100 parts of pig bone white soup, 30 parts of monosodium glutamate, 4 parts of I + G (nucleotide disodium), 50 parts of white spirit, 50 parts of green Chinese onion flavor wine and 1000 parts of brine prepared in the third step, and uniformly mixing for later use to obtain about 1684 parts of sauce;
fifthly, pickling and flavoring: mixing the fish blocks prepared in the second step and the sauce prepared in the fourth step according to the mass ratio of 1:1, uniformly mixing, sealing, and pickling at 4 ℃ for 12 h;
sixthly, heating and cooking: removing the sauce of the giant salamander prepared in the fifth step, putting the giant salamander into a dish, covering the dish with a preservative film, putting the dish into a pot after water is boiled, steaming the giant salamander for 8min by using a big fire, and cooking the giant salamander;
step seven, stage drying: putting the giant salamander cooked in the sixth step into a forced air drying oven, and drying at 45 ℃ for 20min at the wind speed of 1-1.5 m/s;
eighth step, vacuum packaging: putting the giant salamander dried in the seventh step into a high-temperature cooking bag, and carrying out vacuum packaging;
ninth, combined sterilization: performing microwave/infrared combined sterilization on the packaged product obtained in the eighth step;
the microwave/infrared ray combined sterilization refers to sterilization for 10min by using a microwave sterilization machine at the temperature of 95 ℃; then irradiating for 1min under the irradiation of an infrared lamp at the temperature of 75 ℃. The microwave conditions are as follows: (915 +/-25) MHz, infrared (short wave).
Tenth step, rapidly cooling with ice water: and (4) putting the sterilized product into ice water with the temperature of 0 ℃ immediately for quick freezing for 15-20 min to obtain the instant leisure giant salamander product.
Compared with the example 1, the eighth step of the comparative example is not added with seasonings, and the product only has salty flavor, and has the advantages of soft meat and poor water retention.
According to the products of the embodiments 1 to 4, the evaluation personnel evaluate the sensory quality of the products according to the scoring standards in the table 1.
TABLE 1 sensory Scoring criteria
The staff composition was assessed: the age of 25-50, five men and five women, ten people in total; occupation: two producers, four researchers, two students, two sellers and two sellers.
Sensory quality scores of the products prepared in the embodiments 1 to 4 and the products prepared in the comparative examples 1 and 2 are shown in table 2, 10 evaluators are selected to evaluate the sensory quality of the products according to the scoring standards in the table 1, the products are evaluated according to appearance, smell, taste and mouthfeel, the score of each item is the average score (integer) of the 10 evaluators, and the total score is 100.
TABLE 2 sensory scores
As can be seen from the data in Table 2, the giant salamander meat is delicious, the skin is rich in collagen and gelatin, and the giant salamander meat is separated out after being packaged and sterilized, has obvious jelly and unique flavor. The invention has the following remarkable effects: as can be seen from table 2, the overall score of example 1 is higher than the flavor of shiitake mushroom and the flavor of orleand, indicating that the giant salamander is suitable for spicy mouthfeel; the taste is the same, the grade of example 1 is higher than that of comparative example 1, which shows that the texture of the product is more seriously damaged by high-temperature sterilization, and the taste and the flavor of the product are reduced. Comparative example 2 had a basic salty flavor and a bad meat quality due to lack of taste without seasoning.
The product texture indexes of the embodiments 1-4, the comparative examples 1 and the comparative examples 2 are tested by referring to DB 44/T1274-:
TABLE 3 differences in product quality under different sterilization modes
As can be seen from the data in Table 3, the overall structure of the products of examples 1-4 has no significant difference, which indicates that the difference of the seasonings has little influence on the product structure, and the flavor of the products is changed more. Compared with the structure of the example 1, the structure of the comparative example 1 shows that the cohesiveness, the elasticity, the adhesiveness, the chewiness and the hardness of the high-temperature sterilization product are all smaller than those of the microwave sterilization product, which indicates that the high-temperature sterilization has larger destructiveness to the product structure, so that the taste of the product is poor; the high-temperature product has higher adhesiveness than microwave sterilization products, and is related to the fact that high-temperature sterilization causes more collagen and gelatin in fish skin to be separated out. Comparative example 2 showed an increase in hardness and a decrease in other indices as compared to example 1, which correlates with no addition of flavor.
Although the present invention has been described with reference to a preferred embodiment, it should be understood that various changes, substitutions and alterations can be made herein without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (8)
1. A processing method of an instant leisure giant salamander product is characterized by comprising the following steps:
firstly, fish pretreatment: electrically shocking live giant salamanders to cause dizziness, bleeding, blanching, removing mucus and internal organs on the body surface, cutting heads, tails, claws and carcasses, cleaning, and cutting the carcasses into strip blocks with the width of 0.8-2 cm;
step two, pre-pickling and removing fishy smell: uniformly coating pickling ingredients accounting for 6-10% of the fish mass and 0.1% of glutamyl transaminase on the surface of a fish block, and pickling for 2 hours at 4 ℃;
step three, pickling and flavoring: mixing the fish blocks prepared in the second step and the sauce according to the mass ratio of 1:1, uniformly mixing, sealing, and pickling at 4 ℃ for 12 h;
step four, heating and cooking: removing the sauce of the giant salamander prepared in the third step, putting the giant salamander into a dish, covering the dish with a preservative film, putting the dish into a pot after water is boiled, steaming the giant salamander for 6-10 min with strong fire, and cooking the giant salamander;
step five, stage drying: carrying out stage drying on the giant salamanders cooked in the fourth step;
sixthly, vacuum packaging: putting the giant salamander and the seasoning dried in the fifth step into a high-temperature cooking bag according to the mass ratio of 4:1, and carrying out vacuum packaging;
seventh step, combined sterilization: performing microwave/infrared combined sterilization on the product packaged in the sixth step;
eighthly, rapidly cooling ice water: and (5) quickly cooling the sterilized product obtained in the seventh step with ice water to obtain the instant leisure giant salamander product.
2. The processing method of the instant leisure giant salamander product according to claim 1, wherein the preparation method of the pickling ingredients comprises the following steps: and uniformly stirring 1 part of salt, 1 part of white spirit, 1 part of light soy sauce and 1 part of bruised ginger to obtain the pickling ingredients.
3. The processing method of the instant leisure giant salamander product according to claim 1, wherein the preparation method of the sauce comprises the following steps: 50 parts of ginger, 50 parts of green Chinese onion, 50 parts of garlic, 25 parts of salt, 200 parts of thin-salt light soy sauce, 75 parts of white sugar, 100 parts of pig bone white soup, 30 parts of monosodium glutamate, 4 parts of I + G, 50 parts of white spirit, 50 parts of green Chinese onion flavor wine and 1000 parts of brine are uniformly mixed for later use to obtain the sauce.
4. The processing method of the instant leisure giant salamander product according to claim 3, wherein the preparation method of the brine comprises the following steps: mixing 8 parts of dried ginger, 4 parts of cassia bark, 2 parts of dried orange peel, 2 parts of clove, 3 parts of tsaoko amomum fruit, 3 parts of rhizoma kaempferiae, 3 parts of pepper, 3 parts of momordica grosvenori, 2 parts of pod pepper, 2 parts of rosemary and 2 parts of thyme, adding hot water which is 5-6 times of the weight of the mixture and has the temperature of 50-60 ℃ for soaking for 20-40 min, removing fishy smell and ash, filtering, adding water which is 25-26 times of the weight of the mixture, boiling, continuously decocting for 20-40 min with slow fire, and cooling for later use to obtain brine.
5. The processing method of the instant leisure giant salamander product according to claim 1, wherein the stage drying is performed at 45-50 ℃ for 20-30min at a wind speed of 1-1.5 m/s.
6. The processing method of the instant leisure giant salamander product according to claim 1, wherein the preparation method of the seasoning comprises the following steps: uniformly mixing 2 parts of pickled peppers and 1 part of pickled pepper water to obtain a seasoning; or uniformly mixing 4 parts of mushroom sauce solid and 1 part of mushroom sauce juice; or mixing 4 parts of pepper sauce solid with 1 part of pepper sauce; or taking Orleans sauce to obtain the flavoring.
7. The processing method of the instant leisure giant salamander product according to claim 1, wherein the microwave/infrared combined sterilization is performed for 10min by using a microwave sterilization machine at a temperature of 95 ℃; then irradiating for 1min under the irradiation of an infrared lamp at the temperature of 75 ℃.
8. The processing method of the instant leisure giant salamander product according to claim 1, wherein the rapid freezing of ice water is performed at 0 ℃ for 15-20 min.
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