CN114176199B

CN114176199B - Processing method for improving and conditioning meat quality of open-backed grass carp

Info

Publication number: CN114176199B
Application number: CN202111350175.1A
Authority: CN
Inventors: 张亚娟; 屈云; 雷免花; 常伟伟; 陈世龙
Original assignee: Hubei Xingfa Phosphorus Chemical Industry Research Institute Co ltd
Current assignee: Hubei Xingfa Phosphorus Chemical Industry Research Institute Co ltd
Priority date: 2021-11-15
Filing date: 2021-11-15
Publication date: 2024-06-14
Anticipated expiration: 2041-11-15
Also published as: CN114176199A

Abstract

The invention discloses a processing method for improving and conditioning the meat quality of grass carp with open back, and belongs to the technical field of aquatic product processing. Slaughtering fresh grass carp, removing scales, gills and viscera, cleaning, opening back and cutting mouth, pretreating and rinsing with concentrated brine, pickling with instant quality improver, adding flavoring, quick-freezing, and freezing for storage to obtain quick-frozen conditioning open-backed grass carp. According to the invention, the muscle fiber structure of grass carp is changed through pretreatment; simultaneously, the low-temperature instant quality improver is adopted for treatment, so that the meat quality of the open-backed grass carp is improved, the fish meat after the open-backed grass carp is cooked is in a petal shape, and the elasticity and the smoothness of the muscle are greatly improved; and the process has less labor intensity than a dry curing method, and is suitable for industrial continuous production.

Description

Processing method for improving and conditioning meat quality of open-backed grass carp

Technical Field

The invention belongs to the technical field of aquatic product processing, and particularly relates to a processing method for improving and conditioning the meat quality of open-backed grass carp.

Background

Grass carp is one of the freshwater fishes commonly eaten in China. Grass carp is mainly sold in farmer market, and is killed in the present. Centralized and standardized slaughtering and processing treatment are carried out in factories, and the preparation of prefabricated conditioned aquatic products has become a great consumption trend. The prior market demands for the baked fish and steamed fish prefabricated dishes are that the cooked fish is cut into garlic petals, the meat color is smooth and glossy, and the meat quality is tender and smooth and the elasticity is good when being eaten.

At present, less research is dedicated to improving the meat quality of open-backed grass carp. Grass carp research focuses on simple water-retaining treatment of fish slices and fish blocks by adopting phosphate or a phosphate-free water-retaining agent; or by various flavoring agents to adjust taste; or preservative components are added for preserving and prolonging the shelf life. CN107494697A adopts Nisin and epsilon-polylysine combined with ultra-high pressure treatment technology to keep whole grass carp fresh, and has the important points of sterilization, deterioration prevention and quality guarantee period improvement. CN103989234a discloses a grass carp water-retaining agent, which is mainly used for carrying out water-retaining treatment on grass carp blocks by using alkaline hydrolysis of viscera protein liquid and compound phosphate. CN104026642B discloses a pickling processing method of low-salt sea bass, which adopts 13-15% salt solution to soak for 45-50h, and then uses desalting solution to soak for 45-50h. The sea bass has good fish quality and is easy to process into the conditioning dorsum-boiled fish with garlic petals and good elasticity; the process is similar to the traditional process, is long in time consumption and is not beneficial to industrial production. CN201910189223 discloses a curing method of sea bass, which comprises the steps of soaking in 20-25% saline solution for 18-24h, and then soaking in a water-retaining agent for 6-12h. The salting is to inhibit bacterial reproduction of the sea bass with good meat quality, prevent nutrient loss and play a role in preserving. The meat quality of the fish meat does not need to be improved.

Grass carp is one of the four major Chinese carps and is not used for mass production of prefabricated conditioned fish. Firstly, because the grass carp is poor in meat quality, compared with the tender and smooth sea bass meat quality, the grass carp is soft in meat quality, and the dried firewood is sticky to teeth and lacks elasticity; secondly, the whole fish of the open-backed grass carp is more difficult to treat than the fish slices and the fish blocks. The latter has small volume and large specific surface area contacted with the solution, and various components can permeate into the solution to play a role; the whole fish has a skin on the back and a film in the abdomen, so that the permeation speed is low, the edge treatment is excessive and the inside is insufficient easily, and the meat quality difference of different parts of the same fish is large. The application of grass carp serving as a standardized prefabricated vegetable variety is restricted, the taste of the grass carp with open back is improved, and the uniformity is guaranteed, so that the grass carp with open back has stronger practical significance.

Disclosure of Invention

The invention provides a processing method for improving and conditioning the meat quality of open-backed grass carp, which enables grass carp meat fibers to be treated by a specific modifier under moderate swelling, so that the meat quality of open-backed grass carp is greatly improved; solves the problems of poor meat quality and nonuniform taste of the open-backed grass carp; so that the fish meat is in a petal shape after the grass carp is roasted, and the elasticity and the tenderness of the fish meat are greatly improved.

In order to achieve the purpose, the invention adopts the following technical scheme:

A processing method for improving and conditioning the meat quality of open-backed grass carp, wherein the concentration of pretreated brine is 10-30%, and the pretreatment time is 4-8h.

Preferably, the brine concentration of the concentrated brine pretreatment in the step 1 is 30%, and the pretreatment time is 5h.

Further preferably, the raw material of the strong brine in the step 1 is sodium chloride.

Preferably, the method comprises the steps of:

S1, raw material treatment: killing live fish, removing blood, killing, removing scales, gills and viscera, cleaning with tap water, opening the inner side of the middle bone, and opening the back with a flowering knife to obtain grass carp meat for refrigeration;

s2, pretreatment: preparing strong brine, and soaking the treated raw materials in the strong brine;

S3, pickling: fishing out the fish treated by the strong brine, rinsing and draining by using ice water, and soaking the fish in a pickling solution mixed with a quality improver and a seasoning;

S4, quick-freezing and storing: vacuum packaging the salted open-backed grass carp, freezing, and preserving in a refrigerator to obtain the quick-frozen and conditioned open-backed grass carp.

Further preferably, in the step S2, the feed liquid ratio of the grass carp meat to the concentrated hydrochloric acid is 1 (1.2-2), and the soaking temperature is 5-10 ℃.

Further preferably, in the step S3, the weight ratio of the quality improver to the pickling liquid is (1.5-2) 100, and the pickling liquid is required to be soaked on the surface of the fish.

Further preferably, in the step S3, the quality improver includes the following components in parts by weight: 20-40 parts of instant sodium tripolyphosphate, 10-15 parts of trisodium phosphate, 30-30 parts of sodium bicarbonate and 10-20 parts of sodium citrate.

Further preferably, the instant sodium tripolyphosphate adopts an instant sodium tripolyphosphate with a thin-wall hollow structure, the I-type content is 40% -50%, and the moisture content is 2% -3%. The sodium tripolyphosphate has the advantages of higher dissolution speed, higher permeation speed and more sufficient action effect.

Still further preferably, in the step S3, the quality improver further includes the following components in parts by weight: 5-10 parts of dipotassium hydrogen phosphate.

Further preferably, in the step 3, the soaking is performed for 16-20 hours, and the soaking temperature is 5-10 ℃.

Further preferably, in the step 4, the container is frozen at-40 ℃ for 4 hours, and the container is stored in a refrigerator at-18 ℃.

According to the invention, by controlling the concentration and the treatment time of the brine, the muscle fibers of the grass carp are moderately swelled, the accurate effect is exerted by the cooperation of the rear-end specific quality improver, the muscle fiber structure of the grass carp is uniformly improved from outside to inside, the meat quality of the grass carp is improved, the fish meat after the back-opened grass carp is cooked is in a petal shape, and the elasticity and the smoothness of the muscle are greatly improved; and the process is suitable for continuous production in factories.

The invention has the following beneficial effects:

(1) By controlling the concentration of the pretreated brine and the soaking time, the muscle fibers of the grass carp are moderately swelled, part of water-soluble protein is dissolved out, and the structure of the raw fish meat is relaxed. By moderately swelling the whole muscle of grass carp, the condition of uneven meat quality can be improved. Meanwhile, the severe damage of meat fiber caused by excessive salting is avoided, and the internal tissue fluid seeps outwards.

(2) And (3) adopting a specific quality improver to carry out subsequent improvement on moderately swelled grass carp muscles. The instant sodium tripolyphosphate with more excellent solubility is used, so that the sodium tripolyphosphate is rapidly dissolved in ice water, and permeation into the fish fiber is accelerated; the dipotassium hydrogen phosphate and trisodium phosphate are micromolecular phosphates, have strong permeability and are convenient for playing a synergistic effect; trisodium phosphate has strong alkalinity, can play a role of phosphate, can greatly raise the pH value of a system, and is beneficial to improving the fish structure and maintaining the water; sodium bicarbonate has tenderization effect, and sodium citrate has chelation effect. After pretreatment of brine, fish fibers shrink, the meat quality is improved, but the meat quality is hard and tender, penetration is accelerated by trisodium phosphate with strong alkalinity and dipotassium hydrogen phosphate with strong permeability, the pH of the system is improved, water retention is improved by cooperating with sodium tripolyphosphate to improve the taste, but excessive phosphate addition can bring bad taste, the risk of exceeding the standard of phosphorus residues is also caused, and sodium bicarbonate is introduced to assist water retention to play a role of tenderization; sodium citrate is introduced as an acidity regulator to make the whole system in a stable state. Through the synergistic effect of the components, the grass carp flesh can be quickly permeated and respectively accurately acted in the grass carp flesh subjected to moderate pretreatment, so that the muscle fiber structure of the grass carp is greatly improved, and the grass carp flesh quality is improved.

(3) The process has simplified operation, can realize standardized and continuous control, avoids the problems of high labor intensity, low production efficiency, uneven effect and the like caused by dry pickling of the fish by smearing salt, and is suitable for industrial continuous production.

Drawings

The swelling of the fish fibers after pretreatment in fig. 1, wherein example 2 is shown on the left and example 1 is shown on the right of fig. 1a,

To the left of fig. 1b is comparative example 1;

FIG. 2 is a comparison of the appearance of the grilled fish meat;

FIG. 3 shows the appearance of the cooked fish meat, wherein FIG. 3a is example 6-1 and FIG. 3b is comparative example 1.

The specific embodiment is as follows:

Example 1

S1, raw material treatment: killing live fish, removing blood, removing scales, gills and viscera, cleaning with tap water, opening the inner side of middle bone, opening the back of the fish with a flowering knife, and refrigerating for later use;

S2, pretreatment: preparing 30% strong brine according to a feed-liquid ratio of 1:1.5, controlling the temperature at 5 ℃, and soaking the treated raw materials in the strong brine for 5 hours;

S3, pickling: fishing out the fish treated by the strong brine, rinsing with ice water, draining, soaking in a pickling solution mixed by a quality improver (33 parts of instant sodium tripolyphosphate, 27 parts of sodium bicarbonate, 18 parts of sodium citrate, 15 parts of trisodium phosphate, 7 parts of dipotassium hydrogen phosphate) and a seasoning according to a feed-liquid ratio of 1.6:100 for 18 hours, and controlling the temperature at 5 ℃.

S4, quick-freezing and storing: vacuum packaging the salted open-backed grass carp, freezing at-40 ℃ for 4 hours, boxing and storing in a refrigerator at-18 ℃ to obtain the quick-frozen conditioning open-backed grass carp.

Example 2

The operation procedure is the same as in example 1, wherein in the step of S2 pretreatment, the concentration of the strong brine is 10%, and the soaking time is 5 hours. In the S3 curing step, the quality improver comprises the components (33 parts of instant sodium tripolyphosphate, 27 parts of sodium bicarbonate, 18 parts of sodium citrate, 15 parts of trisodium phosphate and 7 parts of dipotassium hydrogen phosphate).

Comparative example 1

The operation procedure is the same as in example 1, except that the pickling solution mixed with the quality improver and the seasonings is directly soaked in the pickling solution without the treatment of the concentrated brine in the step S2.

Comparative example 2

s2, pickling: soaking the processed raw materials in proper amount of flavoring pickling solution for 18 hr at 5-10deg.C.

S3, quick-freezing and storing: vacuum packaging the salted open-backed grass carp, freezing at-40 ℃ for 4 hours, boxing and storing in a refrigerator at-18 ℃ to obtain the quick-frozen conditioning open-backed grass carp.

Application effect contrast:

Degree of fish fiber swelling: the swelling of the pretreated fish fiber is shown in FIG. 1, and the fish fiber treated for 5 hours at 10% concentration in example 2 has some swelling and a white core indicating an unused portion inside; the inside and outside are not uniform. The fish meat treated for 5 hours at 30% concentration in example 1 is uniform and transparent, the inside and outside of the fiber are fully expanded, and the swelling degree is more than 10% concentration for 5 hours, so that the permeation of the later modifier is facilitated. Comparative example 1 the fibers were slightly swollen without pretreatment by direct soaking of the modifier compared to the sample with only the flavor, but neither the brightness nor the degree of swelling of the fibers was as good as with the saline pretreated sample. Appearance of cooked: the appearance comparison of the baked fish meat in the figure 2 is shown in the figure 2, after the fish meat is pretreated by 30% strong brine for 5 hours, the penetration and the action of the modifier are facilitated, the sliced fish meat after being cooked has good slice-forming property, the garlic clove meat is stiff and complete, and the whole slice-forming property and the light transmittance of the fish meat are better than those of the fish meat treated by 10% strong brine for 5 hours; the sample directly soaked with the modifier without pretreatment has general flaking property, and the valve is fragile and incomplete; the sample without pretreatment and soaking modifier is obviously free of garlic clove meat after being cooked, the meat is crushed into slag, and the appearance is incomplete.

Table 1 sensory test results

TABLE 2 test results of meat texture of cooked fish

As can be seen from tables 1-2, the pretreatment with 30% strong brine improves the hardness and chewiness of the fish meat and the taste of the fish meat, and the fish meat is tender and smooth and elastic compared with the sample without pretreatment for directly soaking the quality improver; the 10% strong brine treated sample had improved mouthfeel compared to the comparative example, but there was still a great gap compared to the 30% strong brine, indicating that under this condition, the muscle fiber treatment of the fish meat was inadequate, affecting the final mouthfeel and appearance.

As can be seen from FIGS. 1-2, the difference in appearance of fish meat is evident under different treatment conditions. The sample meat color of the 30% strong brine pretreatment is transparent, and the garlic clove meat is complete after the preparation; the 10% strong brine treatment sample has garlic clove meat, but smaller garlic cloves; the garlic clove meat of the sample (comparative example 1) directly soaked in the water-retaining agent without pretreatment is very crushed, and the sample (comparative example 2) which is not treated is not clamped after being cooked, so that the garlic clove is obviously free. Through experimental phenomena, the texture data are combined, and the overall conclusion is consistent with the sensory result.

Example 3

Based on example 1, the formulation of the quality improver was changed in the same manner as in example 1.

Example 1: 33 parts of instant sodium tripolyphosphate, 27 parts of sodium bicarbonate, 18 parts of sodium citrate, 15 parts of trisodium phosphate and 7 parts of dipotassium hydrogen phosphate.

Example 3-1: 33 parts of common sodium tripolyphosphate, 27 parts of sodium bicarbonate, 18 parts of sodium citrate, 15 parts of trisodium phosphate and 7 parts of dipotassium hydrogen phosphate.

Example 3-2: 33 parts of instant sodium tripolyphosphate, 27 parts of sodium bicarbonate, 18 parts of sodium citrate and 7 parts of dipotassium hydrogen phosphate.

Examples 3-3: 33 parts of instant sodium tripolyphosphate, 27 parts of sodium bicarbonate, 18 parts of sodium citrate and 15 parts of trisodium phosphate.

Examples 3-4: 33 parts of instant sodium tripolyphosphate, 27 parts of sodium bicarbonate and 18 parts of sodium citrate.

TABLE 3 sensory and texture test results

As can be seen from table 3, the solubility of common sodium tripolyphosphate and that of instant sodium tripolyphosphate are different, the dissolution speed is poor, the processing and the utilization are not facilitated, the poor permeability is caused by incomplete dissolution, and the quality of the product is adversely affected. Sodium tripolyphosphate, trisodium phosphate, and dipotassium hydrogen phosphate are key components of the quality improver. After the strong brine treatment, the fish fiber contracts, the pH of the system can be improved by trisodium phosphate molecules with strong alkalinity, the water locking force and water locking space are increased, the hardness and the chewing performance of a trisodium phosphate sample are not added, so that the taste is dry firewood, the addition of the trisodium phosphate is too high, bad tastes such as alkali astringency can be brought, the pH is too high, the meat fiber can be damaged, and the meat elasticity and the appearance are affected; dipotassium hydrogen phosphate is used as a buffer substance, and potassium ions have strong penetrability, so that the balance of the whole system is maintained, and the meat quality smoothness can be improved; the effects of fully improving meat quality, completely appearance and tender, smooth and elastic taste are achieved by the synergistic tenderization effect of sodium bicarbonate and the acidity adjustment effect of sodium citrate.

Example 4

The operation procedure was otherwise the same as in example 1 (feed-liquid ratio 1:1.5, preparation of 30% strong brine, temperature control at 5-10 ℃ C.), except that the soaking time in step S2 was changed.

Example 4-1: soaking for 3 hours;

example 4-2: soaking time is 8 hours.

TABLE 4 Table 4

As shown in table 4, the salt treatment for 3 hours is not uniform, the fish meat structure is not opened enough, and the taste and texture can not meet the requirements; the treatment time is longer for 8 hours, and the uniformity is achieved. However, the salt permeates more, the taste is salty, the fish meat is elastic, the taste is hard and tender, and the smoothness is slightly poor.

Example 5

The operation procedure was otherwise the same as in example 1 (the feed-to-liquid ratio was 1:1.5, the temperature was controlled at 5 ℃, and the treated raw material was immersed in strong brine for 5 hours), except that the concentration of the strong brine immersed in step S2 was changed.

Example 5-1: the concentration of the strong brine is 10%;

example 5-2: the concentration of the strong brine is 20%;

TABLE 5

As is clear from Table 5, the 10% strength salt solution was low in concentration, and the fish meat was low in opening degree, which was not conducive to further penetration of the water-retaining agent at the rear end, and the fish meat was not provided with garlic flakes after cooking, and was soft in taste and lacking in elasticity. The effect of 20% concentration is better than 10% and worse than 30% concentration.

Example 6

Example 6-1 (without rinsing, water-retaining agent was added)

The procedure is as in example 1, with the following modifications: in the S3 pickling step, the fish after the strong brine treatment is fished out, and the fish is directly soaked in a pickling solution mixed with a quality improver and a seasoning without rinsing with ice water.

Example 6-2 (rinsing without Water-retaining agent)

The procedure is as in example 1, with the following modifications: and in the S3 pickling step, the fish after the strong brine treatment is fished out, rinsed with ice water and drained, and placed in a pickling solution mixed with seasonings for soaking.

TABLE 4 sensory and salinity test results

As can be seen from table 4 and fig. 3, after pretreatment with strong brine, certain salt remains on the surface and inside of the fish meat, and a part of salt and blood water can be washed out through an ice water rinsing step, and in the process of post-soaking the quality improver, the salt in the meat quality can be oozed out through concentration difference, so that the salty degree of the fish meat meets the conventional eating level, and the meat quality is white, bright and glossy; the sample directly soaked in the quality improver without rinsing has obviously higher salty degree than that of the sample in the example, the meat quality is also darker in color, the hardness, the elasticity and the chewing performance are poorer, the tenderness is poorer, and the overall quality is affected. The rinsed sample without water retention is improved to some extent, has garlic cloves, but has insufficient elasticity and tenderness.

The above embodiments are merely preferred embodiments of the present application, and should not be construed as limiting the present application, and the embodiments and features of the embodiments of the present application may be arbitrarily combined with each other without collision. The protection scope of the present application is defined by the claims, and the protection scope includes equivalent alternatives to the technical features of the claims. I.e., equivalent replacement modifications within the scope of this application are also within the scope of the application.

Claims

1. The processing method for improving and conditioning the meat quality of the open-backed grass carp is characterized by comprising the following steps of:

S2, pretreatment: preparing strong brine, soaking the treated raw materials in the strong brine, wherein the concentration of the strong brine is 30%, the feed liquid ratio of grass carp meat to the strong brine is 1 (1.2-2), the soaking temperature is 5-10 ℃, and the pretreatment time is 4-5h;

S3, pickling: fishing out the fish treated by the strong brine, rinsing and draining by ice water, soaking the fish in a pickling solution mixed by a quality improver and seasonings for 16-20 hours at the soaking temperature of 5-10 ℃, wherein the quality improver comprises the following components in parts by weight: 20-40 parts of instant sodium tripolyphosphate, 10-15 parts of trisodium phosphate, 30-30 parts of sodium bicarbonate, 10-20 parts of sodium citrate and 5-10 parts of dipotassium hydrogen phosphate, wherein the instant sodium tripolyphosphate adopts an instant sodium tripolyphosphate with a thin-wall hollow structure, the I-type content is 40-50%, the moisture content is 2-3%, and the weight ratio of the quality improver to the pickling solution is (1.5-2): 100;

2. The processing method for improving and conditioning the meat quality of open-backed grass carp according to claim 1, wherein the brine concentration of the concentrated brine pretreatment in the step S1 is 30%, and the pretreatment time is 5h.

3. The method according to claim 2, wherein in the step S3, the pickling solution is required to be soaked on the surface of the fish.

4. The processing method for improving and conditioning the meat quality of open-backed grass carp according to claim 1, wherein in the step 4, freezing is performed for 4 hours at-40 ℃, and the boxing is placed in a refrigerator at-18 ℃ for preservation.