CN103082342A - Freshwater fish slice with seafood flavor and production method thereof - Google Patents

Abstract

The invention belongs to the technical field of aquatic product processing, and in particular relates to a freshwater fish fillet with seafood flavor and a production method thereof. The invention uses freshwater fish and krill paste as base materials, and is prepared with auxiliary materials such as spices, sugar, salt, umami flavoring agent and cooking wine, etc., and is prepared into grilled fish fillets with strong seafood flavor through processes such as dipping, hot air drying, and high-temperature baking. The grilled fish fillet of the invention has the characteristics of natural and rich seafood flavor, suitable fresh fragrance and rich nutrition, and can develop aquatic food with different tastes according to needs.

Description

A freshwater fish fillet with seafood flavor and production method thereof

technical field

The invention belongs to the technical field of aquatic product processing, and in particular relates to a freshwater fish fillet with seafood flavor and a production method thereof.

Background technique

my country is a major producer of freshwater fish. In 2008, the total output of freshwater fish was 19.984 million tons, accounting for 69.8% of my country's total fish output (28.627 million tons), which was 11 million tons higher than that of seawater fish. The consumption of seafood in coastal areas Customs and inland areas' preference for the seafood flavor of seafood have also stimulated the demand for seafood. However, as the production of seawater fish in my country tends to stabilize and decline slowly, it needs to be guaranteed by the adjustment of giving freshwater fish a seafood flavor.

With the improvement of living standards, today's consumers not only pursue the flavor of food, but also pay more attention to the nutrition and safety of food, and more consider natural seasonings when adjusting the flavor. Krill is a marine resource rich in protein and low in fat, and the protein hydrolyzate of krill contains a complete range of amino acids, including 18 kinds of amino acids, 8 of which are essential amino acids for the human body, and one of the essential amino acids The ratio between them is appropriate, which is conducive to the absorption of the human body. Krill paste is produced from fresh and live krill under closed processing conditions at low temperature. It is a concentrated protein-liquid-oil emulsion containing high levels of unsaturated fatty acids, EPA and DHA, phospholipids and high levels of astaxanthin. Compound it with other raw materials to develop a high-nutrition and high-quality seafood seasoning agent, which can not only increase the umami taste of the product, but also improve the characteristics of the product.

At present, food production with seafood flavor is mainly processed through seafood itself, or mainly simulated seafood. The former cannot solve the problem of seafood demand, and the latter can hardly achieve the true flavor and taste of seafood through protein reorganization and appearance. Chinese patent publication numbers are CN101836745A, CN101991143A, CN101073417A and CN1709157A and other documents disclose several preparation methods of freshwater fish fillets, mainly using traditional condiments as formula raw materials, and the prepared products cannot meet consumers' demand for seafood flavor.

Contents of the invention

The purpose of the invention is to overcome the deficiencies of the prior art, and propose a freshwater fish fillet with seafood flavor and a production method thereof. The present invention uses freshwater fish and krill paste as the base material, and is prepared with auxiliary materials such as spices, sugar, salt, umami flavoring agent and cooking wine, and is prepared through processes such as dipping, hot air drying, and high-temperature baking. Aquatic food. The grilled fish fillet of the invention has the characteristics of natural and rich seafood flavor, suitable fresh fragrance and rich nutrition, and can develop aquatic food with different tastes according to needs.

Realize the technical scheme of the present invention as follows:

A kind of ready-to-eat freshwater fish fillet with seafood flavor, it comprises main material and auxiliary material, and the proportioning by weight is as follows:

Based on 100 finished products

Main ingredients: freshwater sashimi: 300-350 servings;

Accessories:

Krill paste: 20-30 parts (the krill paste product is purchased from Norway Krill Company);

White sugar: 20-30 parts;

Cooking wine: 2.5 to 3.75 parts;

Salt: 3 to 4.5 parts;

MSG: 2 to 3 parts;

Soy sauce: 4 to 6 parts;

Nucleotide: 0~0.1 parts;

Yeast extract: 0-0.05 parts;

Spice liquid: 200-300 parts;

Flavoring liquid: 10-15 parts;

in

The spice liquid is prepared by boiling 25kg of Chinese prickly ash, 25kg of licorice, 25kg of cassia bark, 25kg of fennel, 10kg of cloves and 1000kg of clear water for 1 hour, and remove the filter residue;

The flavoring liquid is prepared by mixing 2kg of sugar, 2kg of salt, 20kg of krill paste, 2kg of pepper powder, 10kg of soy sauce and 100kg of clear water;

The product is prepared according to the following steps:

The processing flow includes raw material processing, freezing, slicing, dipping, spreading, drying, peeling, baking and cooling and packaging;

1) Remove the scales, viscera and head of the fresh freshwater fish, wash and freeze at -4°C for 3 hours, then cut the fish into 3-5mm thick fish fillets for later use;

2) Add the fish fillets in step 1) according to the formula, add the auxiliary materials except the flavoring liquid, mix evenly, dip for 60-120 minutes, turn it every 30 minutes during the dipping process, drain the surface water after dipping, and set aside;

3) Dry the fish fillets in step 2) to remove moisture. The drying temperature is 55°C, the relative humidity is 30%, and the wind speed is 2.0m/s. After baking for 30 minutes, take it out and place it at room temperature for about 1 hour to make the fish Diffuse the moisture inside the body, put it into the oven and bake for 4-5 hours, turn it over every 30 minutes, so that the final moisture content is controlled at 20-30%, and set aside;

4) Flavored baking: Apply the flavored liquid evenly on the surface of the fish fillets in step 3) according to the recipe, and place them neatly on the baking tray. The temperature of the oven is 180-220°C, and the baking time is After 3-7 minutes, take it out to cool, and set aside;

5) The fish fillets in step 4) are packed in a food-grade polyethylene film plastic bag, vacuumed (0.1MPa), and quantitatively packed to obtain a finished product.

According to the idea of the above invention, the preferred scheme 1 of the instant freshwater fish fillet with seafood flavor of the present invention, the proportioning by weight is as follows:

Based on 100 finished products

Main ingredients: freshwater sashimi: 320-330 servings;

Accessories:

Krill paste: 23 to 28 parts (commercial krill paste was purchased from Norway Krill Company);

White sugar: 24 to 26 parts;

Cooking wine: 2.9 to 3.5 parts;

Salt: 3.5 to 4.0 parts;

Monosodium glutamate: 2.2 to 2.5 parts;

Soy sauce: 4.5 to 5.5 parts;

Nucleotides: 0.02 to 0.08 parts;

Yeast extract: 0.01 to 0.02 parts;

Spice liquid: 220-260 parts;

Flavoring liquid: 11 to 13 parts.

The applicant provides a production method of instant freshwater fish fillets with seafood flavor, which comprises main ingredients and auxiliary ingredients, and the proportioning by weight is as follows:

Based on 100 finished products

Main ingredients: freshwater sashimi: 300-350 servings;

Accessories:

Krill paste: 20-30 parts (the krill paste product is purchased from Norway Krill Company);

White sugar: 20-30 parts;

Cooking wine: 2.5 to 3.75 parts;

Salt: 3 to 4.5 parts;

MSG: 2 to 3 parts;

Soy sauce: 4 to 6 parts;

Nucleotide: 0~0.1 parts;

Yeast extract: 0-0.05 parts;

Spice liquid: 200-300 parts;

Flavoring liquid: 10-15 parts;

in

The spice liquid is prepared by boiling 25kg of Chinese prickly ash, 25kg of licorice, 25kg of cassia bark, 25kg of fennel, 10kg of cloves and 1000kg of clear water for 1 hour, and remove the filter residue;

The flavoring liquid is prepared by mixing 2kg of sugar, 2kg of salt, 20kg of krill paste, 2kg of pepper powder, 10kg of soy sauce and 100kg of clear water;

The product is prepared according to the following steps:

The processing flow includes raw material processing, freezing, slicing, dipping, spreading, drying, peeling, baking and cooling and packaging;

1) Remove the scales, viscera and head of the fresh freshwater fish, wash and freeze at -4°C for 3 hours, then cut the fish into 3-5mm thick fish fillets for later use;

2) Add the fish fillets in step 1) according to the formula, add the auxiliary materials except the flavoring liquid, mix evenly, dip for 60-120 minutes, turn it every 30 minutes during the dipping process, drain the surface water after dipping, and set aside;

3) Dry the fish fillets in step 2) to remove moisture. The drying temperature is 55°C, the relative humidity is 30%, and the wind speed is 2.0m/s. After baking for 30 minutes, take it out and place it at room temperature for about 1 hour to make the fish Diffuse the moisture inside the body, put it into the oven and bake for 4-5 hours, turn it over every 30 minutes, so that the final moisture content is controlled at 20-30%, and set aside;

4) Flavored baking: Apply the flavored liquid evenly on the surface of the fish fillets in step 3) according to the recipe, and place them neatly on the baking tray. The temperature of the oven is 180-220°C, and the baking time is After 3-7 minutes, take it out to cool, and set aside;

5) The fish fillets in step 4) are packed in a food-grade polyethylene film plastic bag and vacuum (0.1MPa) quantitatively to obtain a finished product.

As preferred version 1, the proportioning by weight of the instant freshwater fish fillets with seafood flavor of the present invention is as follows:

Based on 100 finished products

Main ingredients: freshwater sashimi: 320-330 servings;

Accessories:

Krill paste: 23-28 parts (commodity purchased from Norway Krill company);

White sugar: 24 to 26 parts;

Cooking wine: 2.9 to 3.5 parts;

Salt: 3.5 to 4.0 parts;

Monosodium glutamate: 2.2 to 2.5 parts;

Soy sauce: 4.5 to 5.5 parts;

Nucleotides: 0.02 to 0.08 parts;

Yeast extract: 0.01 to 0.02 parts;

Spice liquid: 220-260 parts;

Flavoring liquid: 11-13 parts

Compared with prior art, the advantage of the present invention is:

(1) The present invention overcomes the shortcoming that the freshwater fish fillets are fresh but not prominent by adding krill paste, and endows the freshwater fish fillets with a natural seafood flavor.

(2) In the present invention, freshwater fish, krill paste and other seasonings are impregnated, dried, flavored and baked, which can maintain good nutritional quality, simple process, and convenient to eat.

Description of drawings

Fig. 1 is a process flow diagram of the present invention.

Detailed ways

The method and effect of the present invention are described in detail below in conjunction with examples, but the present invention is not limited to the following examples.

Example 1:

Step 1: Remove the scales, viscera, and head of the fresh grass carp, remove the large bony spurs, black film, red meat and other impurities from the fish fillets, wash and freeze at -4°C for 3 hours, and cut the fish meat into thicknesses of 3-5mm Leafy, spare.

Step 2: Preparation of spice liquid: mix 25kg of Chinese prickly ash, 25kg of licorice, 25kg of cinnamon, 25kg of fennel and 10kg of cloves, add 1000kg of water, first boil on high heat, then simmer for 1 hour on low heat, cool and filter to remove the filter residue for later use .

Step 3: Preparation of flavoring liquid: Mix 100kg of water, 40kg of white sugar, 20kg of salt, 2kg of krill paste (commercially purchased from Krill Company in Norway), 10kg of soy sauce, and 10kg of cooking wine, mix well and set aside.

Step 4: Dipping: 100kg of fish fillets in step 1, 80kg of spice liquid in step 2, 8kg of krill paste (same source as before), and other auxiliary materials White sugar: 8kg; Cooking wine: 1kg; Salt: 1.2kg; Monosodium glutamate: 0.8kg; Nucleotides: 0.03kg; Yeast extract: 0.015kg; Soy sauce: 1.6kg Mix well, soak for 90 minutes, stir once every 30 minutes during the soaking process, drain the surface water after the soaking, and set aside.

Step 5: Drying: Dry the fish fillets in Step 4 with hot air to remove moisture, drying temperature is 55°C, humidity is 30%, wind force is 2.0m/s, after baking for 30 minutes, take it out and place it outside for about 1 hour, so that the inside of the fish body Diffuse the moisture, put it into the oven and bake for 4 hours, turn it over every 30 minutes, and finally control the moisture at 20-30%, and set it aside.

Step 6: Flavoring and grilling: Spread the seasoning sauce in step 3 evenly on the surface of the fish fillets in step 5, and place them neatly on the baking tray. The temperature of the oven is 200°C. Bake for 5 minutes and take it out to cool ,spare.

Step 7: Packing: the fish fillets in step 6 are packed in a polyethylene film plastic bag and vacuum (0.1 MPa) quantitatively to obtain a finished product. After evaluation, the product is delicious and has a typical seafood flavor.

Table 1 Sensory evaluation criteria for seasoned grilled fish fillets

Explanation of Table 1: The weight coefficients of salty taste, sweet taste, umami taste, color, taste and smell are 0.2, 0.2, 0.2, 0.2, 0.1 and 0.1 respectively, and the full score is 10 points.

At the same time, according to the preparation process of Example 1, the influence of different seasoning additions on the sensory quality of the product was compared, as shown in Table 2 and Table 3 respectively.

Table 2 U ₆ (6 ⁴ ) uniform test design factor levels and results (%)

Table 3 ANOVA

According to the results of variance analysis, the F value of the model is 63.79, the P value is less than 0.001, which is greater than the F value at the level of 0.05, and the evaluation result is reliable. The F value of the difference between evaluators is 1.04, and the P value is 0.4132, which is less than the F value at the 0.05 level. Therefore, there is no significant difference between the evaluators’ sensory scores, that is, the evaluators’ scores are valid and credible, and the samples The F value of is 113.99, which is greater than the F value at the 0.05 level, so it is determined that there is a difference between the samples at the 0.05 significant level, and the overall average score of sample No. 5 is higher than the others.

Embodiment 2: the making of grilled fish fillets with spicy seafood

According to the preparation method of embodiment 1 (except in special cases)

Step 1: Make fish fillets according to the steps in Example 1.

Step 2: Preparation of spice liquid: mix 25kg of pepper, 25kg of Chinese prickly ash, 25kg of licorice, 25kg of cinnamon, 25kg of fennel and 10kg of clove, add 1000kg of water, first boil on high heat, then simmer for 1 hour on low heat, cool and filter to remove Reserve after filtering the residue.

Step 3: Preparation of flavoring liquid: mix 100kg of spicy water, 40kg of white sugar, 20kg of salt, 2kg of krill paste (commercially purchased from Krill in Norway), 2kg of pepper powder, 5kg of chili powder, and 10kg of soy sauce. Backup. The preparation of the spicy water: 25kg Chinese prickly ash, 25kg capsicum and 200kg water are boiled on high fire and boiled on low heat for 30 minutes, filtered after cooling to remove the filter residue for subsequent use.

Embodiment 3: Comparison of sensory quality between instant freshwater fish fillets with seafood flavor and common instant freshwater fish fillets

According to the preparation method of Example 1, the freshwater grilled fish fillets added with krill paste are compared with the unadded freshwater grilled fish fillets for sensory quality comparison, see Table 4:

Table 4 Effect of Krill Paste on Product Sensory Score

*Different letters indicate significant difference between the same column (p<0.05)

It can be seen from Table 4 that the umami taste and color of the added krill paste are significantly better than those without addition. It can be seen that the krill paste has greatly improved the umami taste of the product, and can also improve the color of the product, but it has little effect on the smell of the product. big. Overall, krill paste significantly improved the product, giving it a special umami taste.

Example 4: Example of effect of immersion time

According to the preparation process of Example 1, the influence of different dipping times on the color and taste of grilled fish fillets was compared, as shown in Table 5:

Table 5 Effect of immersion time on the color and taste of fish fillets

From Table 5, we know that the color of 60min is lighter and the taste is too light, so it is not suitable for use. The flavor characteristics of 90min and 120min are similar, but the color of 120min is too dark and dark, so 90min is considered comprehensively.

Embodiment 5: the example of baking time effect

According to the preparation process of Example 1, the effects of different baking times on the texture properties of grilled fish fillets were compared. It can be seen from Table 6 that the longer the baking time, the stronger the chewiness, the greater the cohesion, and the lower the elasticity. The product baked for 3 hours has slightly better elasticity and lower hardness, but its chewiness is far inferior to that of the product baked for 4 hours. The product baked for 4 hours has high hardness and lacks elasticity, but has good chewiness.

Table 6 Texture characteristics of grilled fish fillets with different baking time

Embodiment 6: the example of roasting time effect

According to the preparation process of Example 2, the chromaticity and sensory evaluation of grilled fish fillets with different baking times were compared, as shown in Table 7.

Table 7 Chromaticity and sensory evaluation of grilled fish fillets with different baking time

*Different letters indicate significant difference between the same column (p<0.05)

It can be seen from Table 7 that the product baked for 4 minutes has higher brightness and better color, but the meat quality has not reached the best state during the short-term roasting process, and the flavor is not good. Insufficient, but the flavor of the product is the best at this time, if the baking time continues to increase, the color of the product will obviously deteriorate. Baking time has a significant effect on the color of grilled fish fillets. The longer the grilling time, the darker the color will be. If the grilling time is too long, it will appear burnt black and accompanied by the formation of bitter substances. Based on the above analysis, the final selection of 5min baking time.

Claims (4)

1. the fish of fresh water fish slices with sea food flavor, is characterized in that, comprises major ingredient and auxiliary material, and proportioning by weight is as follows:

In 100 parts of finished products

Major ingredient: fresh water raw fish: 300～350 parts;

Auxiliary material:

Krill sauce: 20～30 parts;

White sugar: 20～30 parts;

Cooking wine: 2.5～3.75 parts;

Salt: 3～4.5 parts;

Monosodium glutamate: 2～3 parts;

Soy sauce: 4～6 parts;

Nucleotides: 0～0.1 part;

Yeast extract: 0～0.05 part;

Spice liquid: 200-300 part;

Compose flavor liquid: 10～15 parts;

Wherein

Described spice liquid is by Chinese prickly ash 25kg, Radix Glycyrrhizae 25kg, and cassia bark 25kg, fennel 25kg, cloves 10kg and clear water 1000kg boil 1 hour, remove filter residue;

Described tax flavor liquid is by white sugar 2kg, salt 2kg, krill sauce 20kg, zanthoxylum powder 2kg, soy sauce 10kg and clear water 100kg allotment gained;

Product prepares according to the following step:

Work flow comprises the raw material processing, and is freezing, section, and dipping, the stand sheet, oven dry, peel toasts cooling and packs;

1) new fresh freshwater fish scaled, gone internal organ and decaptitates, the flesh of fish being cut into the thick fillet of 3～5mm after-4 ℃ of freezing 3h after cleaning, standby;

2) with step 1) in fillet add except composing the auxiliary materials and mixing of flavor liquid by formula ratio, dipping 60～120min, in dipping process, every 30min stirs once, drains surface moisture after the dipping end, and is standby;

3) with step 2) in fillet adopt heated-air drying to remove moisture, bake out temperature is 55 ℃, relative humidity is 30%, wind speed 2.0m/s smokes to take out after 30min and at room temperature places about 1 hour, and fish body internal moisture is diffused out, put into again baking oven and smoke 4～5h, every 30min turn-over once makes final water content be controlled at 20～30%, and is standby;

4) compose the flavor baking: will compose flavor liquid by formula ratio and evenly be applied in step 3) the fillet surface, neatly be placed on baking tray, the oven temperature lower fire of getting angry is 180～220 ℃, the baking time is that after 3-7min, taking-up is cooling, standby;

5) with step 4) in fillet adopt food-grade polyethylene film plastic pocket, the vacuum quantitative packing obtains finished product.

2. the fish of fresh water fish slices with sea food flavor as claimed in claim 1, is characterized in that, proportioning by weight is as follows:

In 100 parts of finished products

Major ingredient: fresh water raw fish: 320～330 parts;

Auxiliary material:

Krill sauce: 23～28 parts;

White sugar: 24～26 parts;

Cooking wine: 2.9～3.5 parts;

Salt: 3.5～4.0 parts;

Monosodium glutamate: 2.2～2.5 parts;

Soy sauce: 4.5～5.5 parts;

Nucleotides: 0.02～0.08 part;

Yeast extract: 0.01～0.02 part;

Spice liquid: 220-260 part;

Compose flavor liquid: 11～13 parts.

3. the production method with fish of fresh water fish slices of sea food flavor, is characterized in that, comprises major ingredient and auxiliary material, and proportioning by weight is as follows:

In 100 parts of finished products

Major ingredient: fresh water raw fish: 300～350 parts;

Auxiliary material:

Krill sauce: 20～30 parts;

White sugar: 20～30 parts;

Cooking wine: 2.5～3.75 parts;

Salt: 3～4.5 parts;

Monosodium glutamate: 2～3 parts;

Soy sauce: 4～6 parts;

Nucleotides: 0～0.1 part;

Yeast extract: 0～0.05 part;

Spice liquid: 200-300 part;

Compose flavor liquid: 10～15 parts;

Wherein

Described spice liquid is by Chinese prickly ash 25kg, Radix Glycyrrhizae 25kg, and cassia bark 25kg, fennel 25kg, cloves 10kg and clear water 1000kg boil 1 hour, remove filter residue;

Described tax flavor liquid is by white sugar 2kg, salt 2kg, krill sauce 20kg, zanthoxylum powder 2kg, soy sauce 10kg and clear water 100kg allotment gained;

Product prepares according to the following step:

Work flow comprises the raw material processing, and is freezing, section, and dipping, the stand sheet, oven dry, peel toasts cooling and packs;

1) new fresh freshwater fish scaled, gone internal organ and decaptitates, the flesh of fish being cut into the thick fillet of 3～5mm after-4 ℃ of freezing 3h after cleaning, standby;

2) with step 1) in fillet add except composing the auxiliary materials and mixing of flavor liquid by formula ratio, dipping 60～120min, in dipping process, every 30min stirs once, drains surface moisture after the dipping end, and is standby;

3) with step 2) in fillet adopt heated-air drying to remove moisture, bake out temperature is 55 ℃, relative humidity is 30%, wind speed 2.0m/s smokes to take out after 30min and at room temperature places about 1 hour, and fish body internal moisture is diffused out, put into again baking oven and smoke 4～5h, every 30min turn-over once makes final water content be controlled at 20～30%, and is standby;

4) compose the flavor baking: will compose flavor liquid by formula ratio and evenly be applied in step 3) the fillet surface, neatly be placed on baking tray, the oven temperature lower fire of getting angry is 180～220 ℃, the baking time is that after 3-7min, taking-up is cooling, standby;

5) with step 4) in fillet adopt food-grade polyethylene film plastic pocket, the vacuum quantitative packing obtains finished product.

4. method according to claim 4, is characterized in that, proportioning by weight is as follows:

In 100 parts of finished products

Major ingredient: fresh water raw fish: 320～330 parts;

Auxiliary material:

Krill sauce: 23～28 parts;

White sugar: 24～26 parts;

Cooking wine: 2.9～3.5 parts;

Salt: 3.5～4.0 parts;

Monosodium glutamate: 2.2～2.5 parts;

Soy sauce: 4.5～5.5 parts;

Nucleotides: 0.02～0.08 part;

Yeast extract: 0.01～0.02 part;

Spice liquid: 220-260 part;

Compose flavor liquid: 11～13 parts.

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