CN113951469B - 基于食用菌多糖增强希鲮鱼籽中鱼片与鱼籽黏合力的方法 - Google Patents
基于食用菌多糖增强希鲮鱼籽中鱼片与鱼籽黏合力的方法 Download PDFInfo
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Abstract
本发明公开了一种基于食用菌多糖增强希鲮鱼籽中鱼片与鱼籽黏合力的方法,属于水产食品加工技术领域。所述方法利用鱼皮冻、食用菌多糖、碱性蛋白酶产生的交联作用增加黏合力,解决切片时鱼片与鱼籽分离问题。该方法工艺简单、成本低,而且鱼片与鱼籽黏合效果好。
Description
技术领域
本发明属于水产食品加工技术领域,具体涉及一种基于食用菌多糖增强希鲮鱼籽中鱼片与鱼籽黏合力的方法。
背景技术
希鲮鱼籽是由青鱼或鲱鱼与多春鱼籽等不同食材腌制压制而成,是一种合成食品,其由于营养价值高深受消费者喜爱。
当前在加工过程存在切片时鱼片与鱼籽分离问题,影响产品外观且消费者食用感较差。
发明内容
针对上述技术问题,本发明提供一种基于食用菌多糖增强希鲮鱼籽中鱼片与鱼籽黏合力的方法。该方法工艺简单、成本低,而且鱼片与鱼籽黏合效果好。
本发明是通过以下技术方案实现的:
基于食用菌多糖增强希鲮鱼籽中鱼片与鱼籽黏合力的方法,所述方法包括以下步骤:
(1)原料鱼处理:将原料鱼洗净去皮、去骨后切片,获得原料鱼片;
(2)多春鱼籽处理:将冷冻的多春鱼籽经解冻后放入一定浓度的食盐水中漂洗,以使鱼籽表面的盐溶性蛋白溶出;然后放入一定浓度的食盐水中腌制;
步骤(2)中,漂洗的作用有2个,一个作用是去腥,另一个作用是使鱼籽表面更多的盐溶性蛋白溶出,为后续的交联提供基础,以增强鱼片与鱼籽黏合力。
(3)压制:将所述原料鱼片平铺后,依次在原料鱼片的表面涂抹一层鱼皮冻、一层食用菌多糖溶液以及一层碱性蛋白酶;然后将多春鱼籽平铺在碱性蛋白酶的表面,用压板将鱼片和鱼籽一起压制,压成板状;
(4)保藏:保藏在0~4℃环境中,食用时再切片即可。
进一步地,步骤(1)中,所述原料鱼包括青鱼或鲱鱼。
进一步地,步骤(2)具体为:将冷冻的多春鱼籽经解冻后放入质量百分比浓度为12-1.8%的食盐水中漂洗,以使鱼籽表面的盐溶性蛋白溶出(漂洗至多春鱼籽颜色淡黄、发硬即可);然后放入4~8℃的质量百分比浓度为2%~3%的食盐水中腌制1.5~2.5h。
进一步地,步骤(3)中所述鱼皮冻是将鲫鱼、鲤鱼或草鱼的鱼皮用清水反复漂洗后加入料液比1:(5~8)g/mL的水,熬煮至汤汁呈粘稠状,然后过滤冷却,获得所述鱼皮冻。
进一步地,步骤(3)中所述食用菌多糖为海鲜菇多糖、银耳多糖、杏鲍菇多糖、木耳多糖中的一种或几种。
进一步地,步骤(3)中,碱性蛋白酶添加量为原料鱼片质量的0.04~0.06%。
进一步地,步骤(3)中所述食用菌多糖溶液的浓度为3~5mg/mL,添加量为1.2~1.8%,所述添加量具体是指按照每100g原料鱼片添加1.2~1.8g食用菌多糖溶液。
进一步地,步骤(3)中,鱼皮冻的涂抹厚度为1-2cm。
本发明的有益技术效果:
(1)本发明中添加鱼皮冻、食用菌多糖以及碱性蛋白酶来增强希鲮鱼籽中鱼片与鱼籽黏合力,基于的技术原理为:蛋白质和多糖是食品中两类重要的生物大分子,是影响食品质构的主要因素,蛋白质具有乳化且稳定的能力,多糖主要是增稠和持水能力,而蛋白质和多糖在控制条件下通过Maillard反应可发生一定程度的共价复合,通过共价键、静电相互作用及氢键等方式进行交联,蛋白-多糖的共价复合物显示出比各自独立存在时更优越的性能。
(2)本发明提供的方法将鱼籽进行轻度腌制,使鱼籽表面更多的盐溶性蛋白溶出,再利用鱼皮冻中丰富的明胶做媒介,再加入食用菌多糖和碱性蛋白酶,在碱性蛋白酶的作用下,明胶与食用菌多糖产生交联,从而使鱼籽与鱼肉表面的蛋白交联作用增强,进而增强鱼片与鱼籽的黏合力。该方法工艺简单、成本低,而且鱼片与鱼籽黏合效果好。
(3)食用菌多糖被称为“生物反应调节物”,具有生物反应调节物的特征,可做为免疫增强剂和免疫激活剂,这些活性多糖具有一个的结构,即主链由β-D(1-73)连接的葡萄糖基组成,沿主链随机分布着同β-D(1-73)边接的葡萄糖基呈梳状结构,生物的大小随多糖的精细结构和构象不同而变化,具有抗细菌、抗病毒和抗凝聚的作用,提高肝功能和解毒力,提高动物耐缺氧能力和氧的利用率,降低血液的粘稠度,增加心肌收缩力,改善心律,降血糖、镇静、镇痛、平喘、止咳、化痰的功效。所以本技术制备的希鲮鱼籽还具有食用菌多糖的功能。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白,以下结合实施例,对本发明进行进一步详细描述。应当理解,此处所描述的具体实施例仅仅用于解释本发明,并不用于限定本发明。
相反,本发明涵盖任何由权利要求定义的在本发明的精髓和范围上做的替代、修改、等效方法以及方案。进一步,为了使公众对本发明有更好的了解,在下文对本发明的细节描述中,详尽描述了一些特定的细节部分。对本领域技术人员来说没有这些细节部分的描述也可以完全理解本发明。
针对现有技术中存在加工过程存在切片时鱼片与鱼籽分离问题,本发明提供基于食用菌多糖增强希鲮鱼籽中鱼片与鱼籽黏合力的方法。
实施例1
基于食用菌多糖增强希鲮鱼籽中鱼片与鱼籽黏合力的方法,所述方法包括以下步骤:
(1)原料鱼处理:将原料鱼洗净去皮、去骨后切片,获得原料鱼片;所述原料鱼为青鱼;
(2)多春鱼籽处理:将冷冻的多春鱼籽经解冻后放入质量百分比浓度为1.5%的食盐水中漂洗,以使鱼籽表面的盐溶性蛋白溶出(漂洗至多春鱼籽颜色淡黄、发硬即可);然后放入4℃的质量百分比浓度为2%的食盐水中腌制3h。
(3)压制:将所述原料鱼片平铺后,依次在原料鱼片的表面涂抹一层厚度为1-2cm的鱼皮冻、一层食用菌多糖以及一层碱性蛋白酶;然后将多春鱼籽平铺在碱性蛋白酶的表面,用压板将鱼片和鱼籽一起压制,压成板状,优选地,压成四方形板状;
在本实施例中,碱性蛋白酶添加量为原料鱼片质量的0.04%;所述食用菌多糖溶液浓度为3mg/mL,添加量为1.7%。
在本实施例中,所述鱼皮冻是将鲫鱼、鲤鱼或草鱼的鱼皮用清水反复漂洗后加入料液比1:5的水,熬煮至汤汁呈粘稠状即可,然后过滤冷却,获得所述鱼皮冻;
在本实施例中,所述食用菌多糖为杏鲍菇多糖和木耳多糖。
(4)保藏:保藏在0~4℃环境中,食用时再切片即可。
实施例2
基于食用菌多糖增强希鲮鱼籽中鱼片与鱼籽黏合力的方法,所述方法包括以下步骤:
(1)原料鱼处理:将原料鱼洗净去皮、去骨后切片,获得原料鱼片;所述原料鱼为青鱼;
(2)多春鱼籽处理:将冷冻的多春鱼籽经解冻后放入质量百分比浓度为1.5%的食盐水中漂洗,以使鱼籽表面的盐溶性蛋白溶出(漂洗至多春鱼籽颜色淡黄、发硬即可);然后放入6℃的质量百分比浓度为2.5%的食盐水中腌制2.5h。
(3)压制:将所述原料鱼片平铺后,依次在原料鱼片的表面涂抹一层厚度为1-2cm的鱼皮冻、一层食用菌多糖以及一层碱性蛋白酶;然后将多春鱼籽平铺在碱性蛋白酶的表面,用压板将鱼片和鱼籽一起压制,压成板状,优选地,压成四方形板状;
在本实施例中,碱性蛋白酶添加量为原料鱼片质量的0.06%;所述食用菌多糖溶液浓度为5mg/mL,添加量为1.6%。;
在本实施例中,所述鱼皮冻是将鲫鱼、鲤鱼或草鱼的鱼皮用清水反复漂洗后加入料液比1:7的水,熬煮至汤汁呈粘稠状即可,然后过滤冷却,获得所述鱼皮冻;
在本实施例中,所述食用菌多糖为杏鲍菇多糖和木耳多糖。
(4)保藏:保藏在0~4℃环境中,食用时再切片即可。
实施例3
基于食用菌多糖增强希鲮鱼籽中鱼片与鱼籽黏合力的方法,所述方法包括以下步骤:
(1)原料鱼处理:将原料鱼洗净去皮、去骨后切片,获得原料鱼片;所述原料鱼为鲱鱼;
(2)多春鱼籽处理:将冷冻的多春鱼籽经解冻后放入质量百分比浓度为1.5%的食盐水中漂洗,以使鱼籽表面的盐溶性蛋白溶出(漂洗至多春鱼籽颜色淡黄、发硬即可);然后放入8℃的质量百分比浓度为3%的食盐水中腌制1.5h。
(3)压制:将所述原料鱼片平铺后,依次在原料鱼片的表面涂抹一层厚度为1-2cm的鱼皮冻、一层食用菌多糖以及一层碱性蛋白酶;然后将多春鱼籽平铺在碱性蛋白酶的表面,用压板将鱼片和鱼籽一起压制,压成板状,优选地,压成四方形板状;
在本实施例中,碱性蛋白酶添加量为原料鱼片质量的0.05%;所述食用菌多糖溶液浓度为4mg/mL,添加量为1.2%。;
在本实施例中,所述鱼皮冻是将鲫鱼、鲤鱼或草鱼的鱼皮用清水反复漂洗后加入料液比1:6的水,熬煮至汤汁呈粘稠状即可,然后过滤冷却,获得所述鱼皮冻;
在本实施例中,所述食用菌多糖为银耳多糖。
(4)保藏:保藏在0~4℃环境中,食用时再切片即可。
实施例4
基于食用菌多糖增强希鲮鱼籽中鱼片与鱼籽黏合力的方法,所述方法包括以下步骤:
(1)原料鱼处理:将原料鱼洗净去皮、去骨后切片,获得原料鱼片;所述原料鱼为鲱鱼;
(2)多春鱼籽处理:将冷冻的多春鱼籽经解冻后放入质量百分比浓度为1.5%的食盐水中漂洗,以使鱼籽表面的盐溶性蛋白溶出(漂洗至多春鱼籽颜色淡黄、发硬即可);然后放入7℃的质量百分比浓度为2.8%的食盐水中腌制1.5h。
(3)压制:将所述原料鱼片平铺后,依次在原料鱼片的表面涂抹一层厚度为1-2cm的鱼皮冻、一层食用菌多糖以及一层碱性蛋白酶;然后将多春鱼籽平铺在碱性蛋白酶的表面,用压板将鱼片和鱼籽一起压制,压成板状,优选地,压成四方形板状;
在本实施例中,碱性蛋白酶添加量为原料鱼片质量的0.04%;所述食用菌多糖溶液浓度为4.5mg/mL,添加量为1.8%。;
在本实施例中,所述鱼皮冻是将鲫鱼、鲤鱼或草鱼的鱼皮用清水反复漂洗后加入料液比1:8的水,熬煮至汤汁呈粘稠状即可,然后过滤冷却,获得所述鱼皮冻;
在本实施例中,所述食用菌多糖为海鲜菇多糖。
(4)保藏:保藏在0~4℃环境中,食用时再切片即可。
Claims (4)
1.基于食用菌多糖增强希鲮鱼籽中鱼片与鱼籽黏合力的方法,其特征在于,所述方法包括以下步骤:
(1)原料鱼处理:将原料鱼洗净去皮、去骨后切片,获得原料鱼片;
(2)多春鱼籽处理:将冷冻的多春鱼籽经解冻后放入质量百分比浓度为1.2-1.8%的食盐水中漂洗,以使鱼籽表面的盐溶性蛋白溶出;然后放入4~8℃的质量百分比浓度为2%~3%的食盐水中腌制1.5~2.5h;
(3)压制:将所述原料鱼片平铺后,依次在原料鱼片的表面涂抹一层鱼皮冻、一层食用菌多糖溶液以及一层碱性蛋白酶;然后将多春鱼籽平铺在碱性蛋白酶的表面,用压板将鱼片和鱼籽一起压制,压成板状;其中,鱼皮冻的涂抹厚度为1-2cm;碱性蛋白酶添加量为原料鱼片质量的0.04~0.06%;所述食用菌多糖溶液的浓度为3~5mg/mL,添加量为1.2~1.8%;
(4)保藏:保藏在0~4℃环境中,食用时再切片即可;
所述方法将鱼籽进行轻度腌制,使鱼籽表面的盐溶性蛋白溶出,再利用鱼皮冻中丰富的明胶做媒介,再加入食用菌多糖和碱性蛋白酶,在碱性蛋白酶的作用下,明胶与食用菌多糖产生交联,从而使鱼籽与鱼肉表面的蛋白交联作用增强,进而增强鱼片与鱼籽的黏合力。
2.根据权利要求1所述基于食用菌多糖增强希鲮鱼籽中鱼片与鱼籽黏合力的方法,其特征在于,步骤(1)中,所述原料鱼包括青鱼或鲱鱼。
3.根据权利要求1所述基于食用菌多糖增强希鲮鱼籽中鱼片与鱼籽黏合力的方法,其特征在于,步骤(3)中所述鱼皮冻是将鲫鱼、鲤鱼或草鱼的鱼皮用清水反复漂洗后加入料液比1:(5~8)g/mL的水,熬煮至汤汁呈粘稠状,然后过滤冷却,获得所述鱼皮冻。
4.根据权利要求1所述基于食用菌多糖增强希鲮鱼籽中鱼片与鱼籽黏合力的方法,其特征在于,步骤(3)中所述食用菌多糖为海鲜菇多糖、银耳多糖、杏鲍菇多糖、木耳多糖中的一种或几种。
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