CN103704540B - 一种去除金枪鱼罐头制品酸味的方法 - Google Patents
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Abstract
一种去除金枪鱼罐头制品酸味的方法，其特征在于步骤为：制备金枪鱼肉块；配制含有0.20~0.50g/L茶多酚、0.10~0.30g/L磷酸氢二钾和0.10~0.30g/L焦磷酸钠的漂洗溶液；将金枪鱼肉块置于漂洗溶液中漂洗：金枪鱼肉块与漂洗溶液的投放比例为1.0kg金枪鱼肉块：1.0~3.0L漂洗溶液，漂洗时间为1.0~4.0min；油浸类和调味类金枪鱼罐头在调味工艺过程中，装罐鱼肉块中加入含0.05~0.10g/L六偏磷酸钠、0.02~0.06g/L焦磷酸钠的调味液，比例为100g鱼肉块加入10~15mL调味液；清蒸类金枪鱼罐头在加盐水工艺过程中，装罐鱼肉块加入含0.05~0.10g/L六偏磷酸钠、0.02~0.06g/L焦磷酸钠的盐水溶液，比例为100g鱼肉块加入10~15mL盐水溶液。本发明操作简单、成本低、脱酸效果好，解决了金枪鱼罐头制品酸味较重的问题，有效地提高了罐藏金枪鱼制品的口味，提高了金枪鱼制品的商业价值。
Description
技术领域
本发明属于水产品加工领域，具体是一种去除金枪鱼罐头制品酸味的方法。
背景技术
金枪鱼又叫鲔鱼、吞拿鱼，是一种生活在海洋中上层里的鱼类，分布在太平洋、大西洋和印度洋的热带、亚热带和温带广阔水域，为高度跨洋性的洄游鱼类。其肉质柔嫩，富含蛋白质、脂肪、维生素A、D和微量元素，尤其二十二碳六烯酸（DHA）和二十碳五烯酸（EPA）等n-3多不饱和脂肪酸（PUFA）、蛋氨酸、牛磺酸、矿物质和维生素等含量丰富，为国际营养学会重点推荐的健康食品。
目前，我国远洋金枪鱼主要用于制作生鱼片、罐头及各种休闲食品，产品主要销往日本和欧美市场。日本金枪鱼精深加工企业数量最多，其将金枪鱼原料直接加工成生鱼片、鱼排、罐头和寿司等多种形式进行销售。美国作为世界最主要金枪鱼罐头生产国，产品主要销往法国、意大利和德国等欧盟国家，其加工企业及精深加工技术的规模化，大大提高了金枪鱼产品的商品附加值。
金枪鱼适于快速游泳，一般时速为30-50公里，最高时速达160公里，其洄游范围可远达数千公里。金枪鱼在快速游动过程中消耗大量氧气，致使体内代谢速率加快，同时伴随着大量乳酸等酸性物质在肌肉组织及血液中产生并积聚。此外，金枪鱼在远洋钓捕过程中，鱼体剧烈挣扎，肌肉无氧呼吸加剧，造成大量无氧代谢产物（酸性物质）在肌肉中形成。鱼体远洋捕后死亡，在冷藏运输过程中，其代谢活动随即停止，其游动过程中积聚的乳酸（H+）等物质在肌肉组织及血液中仍有贮存，致使鲜食生鱼片、各类罐头及相关休闲食品产生一种不受欢迎的怪异酸味，极大影响了其食用价值和商品价值。
综上，金枪鱼罐头制品的酸味较重问题，为影响该类产品可接受程度的主要影响因素之一。但关于金枪鱼罐藏制品酸味物质种类、有效调控及脱除技术手段，目前尚未有确切可行的报道。
发明内容
本发明所要解决的技术问题是提供一种去除金枪鱼罐头制品酸味的方法，具有操作简单、脱酸效果好、成本低的特点。
本发明解决上述技术问题所采用的技术方案为：一种去除金枪鱼罐头制品酸味的方法，其特征在于包括以下步骤：
1)制备金枪鱼肉块；
2）配制漂洗溶液：含有0.20~0.50g/L茶多酚、0.10~0.30g/L磷酸氢二钾和0.10~0.30g/L焦磷酸钠；
3）将金枪鱼肉块置于上述漂洗溶液中进行漂洗：金枪鱼肉块与漂洗溶液的投放比例为1.0kg金枪鱼肉块：1.0~3.0L漂洗溶液，漂洗时间为1.0~4.0min；
4）油浸类和调味类金枪鱼罐头在调味工艺过程中，装罐鱼肉块中加入含0.05~0.10g/L六偏磷酸钠、0.02~0.06g/L焦磷酸钠的调味液，具体比例为100g鱼肉块加入10~15mL调味液；
5）清蒸类金枪鱼罐头在加盐水工艺过程中，装罐鱼肉块加入含0.05~0.10g/L六偏磷酸钠、0.02~0.06g/L焦磷酸钠的盐水溶液，具体比例为100g鱼肉块加入10~15mL盐水溶液；
步骤4）和步骤5）选择使用。
最后，所述步骤1）制备金枪鱼肉块的具体过程为：将冷冻金枪鱼正常解冻、预处理修整后，将肌肉块切成4.0~8.0cm见方的肉块，用水快速淋洗备用。
与现有技术相比，本发明的优点在于：将符合GB2760-2011食品添加剂使用标准的几种食品添加剂进行筛选优化及复配，应用于金枪鱼罐头加工过程中，先对金枪鱼进行漂洗处理，然后装罐时再加入用于脱酸的添加剂，在有效保持金枪鱼罐头原有的滋味和气味的同时，极大的消除或降低产品的酸味。本发明的金枪鱼罐头制品酸味脱除方法操作简单、成本低、脱除效果好，解决了金枪鱼罐头制品酸味较重的问题，有效地提高了罐藏金枪鱼制品的口味，提高了金枪鱼制品的商业价值。
具体实施方式
以下结合实施例对本发明作进一步详细描述。
实施例1
一种去除金枪鱼罐头制品酸味的方法，步骤为：
1)将冷冻金枪鱼正常解冻、预处理修整后，将肌肉块切成4.0~8.0cm见方的肉块，用水快速淋洗备用；
2）配制漂洗溶液：含有0.35g/L茶多酚、0.20g/L磷酸氢二钾和0.20g/L焦磷酸钠；
3）将金枪鱼肉块置于上述漂洗溶液中进行漂洗：金枪鱼肉块与漂洗溶液的投放比例为1.0kg金枪鱼肉块：2.0L漂洗溶液，漂洗时间为2.5min；
4）油浸类和调味类金枪鱼罐头在调味工艺过程中，装罐鱼肉块中加入含0.075g/L六偏磷酸钠、0.04g/L焦磷酸钠的调味液，具体比例为100g鱼肉块加入12mL调味液；其余操作按照GB/T24403-2009金枪鱼罐头制备要求，生产油浸类金枪鱼罐头；或者，
5）清蒸类金枪鱼罐头在加盐水工艺过程中，装罐鱼肉块加入含0.075g/L六偏磷酸钠、0.04g/L焦磷酸钠的盐水溶液，具体比例为100g鱼肉块加入12mL盐水溶液，其余加工工艺按照GB/T24403-2009金枪鱼罐头制备工艺要求，生产清蒸类金枪鱼罐头。
实施例1金枪鱼罐头除酸效果
实施例2
一种去除金枪鱼罐头制品酸味的方法，步骤为：
1）将冷冻金枪鱼正常解冻、预处理修整后，将肌肉块切成4.0~8.0cm见方的肉块，用水快速淋洗备用；
2）配制漂洗溶液：（同时含有）0.2g/L茶多酚、0.30g/L磷酸氢二钾、0.10g/L焦磷酸钠；
3）将以上金枪鱼肉块，置于配置好的漂洗溶液中：投放比例为1.0kg肉块置于1.0L漂洗液，漂洗时间为1.0min；
4）油浸类和调味类金枪鱼罐头在调味工艺过程中，装罐鱼肉块中加入含0.05g/L六偏磷酸钠、0.06g/L焦磷酸钠的调味液，具体比例为100g鱼肉块加入15mL调味液，其余操作按照GB/T24403-2009金枪鱼罐头制备工艺要求，生产油浸类金枪鱼罐头；或者，
5）清蒸类金枪鱼罐头在加盐水工艺过程中，装罐鱼肉块加入含0.05g/L六偏磷酸钠、0.06g/L焦磷酸钠盐水溶液，具体比例为100g鱼肉块加工15mL盐水溶液，其余加工工艺按照GB/T24403-2009金枪鱼罐头制备工艺要求，生产清蒸类金枪鱼罐头。
实施例2金枪鱼罐头除酸效果
实施例3
一种去除金枪鱼罐头制品酸味的方法，步骤为：
1)将冷冻金枪鱼正常解冻、预处理修整后，将肌肉块切成4.0~8.0cm见方的肉块，用水快速淋洗备用；
2）配制漂洗溶液：含有0.50g/L茶多酚、0.10g/L磷酸氢二钾和0.30g/L焦磷酸钠；
3）将金枪鱼肉块置于上述漂洗溶液中进行漂洗：金枪鱼肉块与漂洗溶液的投放比例为1.0kg金枪鱼肉块：3.0L漂洗溶液，漂洗时间为4.0min；
4）油浸类和调味类金枪鱼罐头在调味工艺过程中，装罐鱼肉块中加入含0.10g/L六偏磷酸钠、0.02g/L焦磷酸钠的调味液，具体比例为100g鱼肉块加入10mL调味液；其余操作按照GB/T24403-2009金枪鱼罐头制备工艺要求，生产油浸类金枪鱼罐头；或者，
5）清蒸类金枪鱼罐头在加盐水工艺过程中，装罐鱼肉块加入含0.10g/L六偏磷酸钠、0.02g/L焦磷酸钠的盐水溶液，具体比例为100g鱼肉块加入10mL盐水溶液。其余加工工艺按照GB/T24403-2009金枪鱼罐头制备工艺要求，生产清蒸类金枪鱼罐头。
实施例3金枪鱼罐头除酸效果
盐水溶液浓度可以根据各自的要求进行调整，以适合不同消费者的咸淡要求，通常是采用10％NaCl溶液。
Claims (1)
1.一种去除金枪鱼罐头制品酸味的方法，其特征在于包括以下步骤：
1)制备金枪鱼肉块；制备金枪鱼肉块的具体过程为：将冷冻金枪鱼正常解冻、预处理修整后，将肌肉块切成4.0～8.0cm见方的肉块，用水快速淋洗备用；
2)配制漂洗溶液：含有0.20～0.50g/L茶多酚、0.10～0.30g/L磷酸氢二钾和0.10～0.30g/L焦磷酸钠；
3)将金枪鱼肉块置于上述漂洗溶液中进行漂洗：金枪鱼肉块与漂洗溶液的投放比例为1.0kg金枪鱼肉块：1.0～3.0L漂洗溶液，漂洗时间为1.0～4.0min；
4)油浸类和调味类金枪鱼罐头在调味工艺过程中，装罐鱼肉块中加入含0.05～0.10g/L六偏磷酸钠、0.02～0.06g/L焦磷酸钠的调味液，具体比例为100g鱼肉块加入10～15mL调味液；
5)清蒸类金枪鱼罐头在加盐水工艺过程中，装罐鱼肉块加入含0.05～0.10g/L六偏磷酸钠、0.02～0.06g/L焦磷酸钠的盐水溶液，具体比例为100g鱼肉块加入10～15mL盐水溶液；
步骤4)和步骤5)选择使用。
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| CN101779695A (zh) * | 2009-12-08 | 2010-07-21 | 浙江海博食品有限公司 | 一种金枪鱼罐头的加工方法 |
| CN102178278A (zh) * | 2011-04-15 | 2011-09-14 | 常熟理工学院 | 牛乳鱼粥的加工工艺 |
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| CN101530216A (zh) * | 2009-04-24 | 2009-09-16 | 青岛亿路发集团有限公司 | 一种冷冻预炸裹浆鱼片的制备方法 |
| CN101779695A (zh) * | 2009-12-08 | 2010-07-21 | 浙江海博食品有限公司 | 一种金枪鱼罐头的加工方法 |
| CN102178278A (zh) * | 2011-04-15 | 2011-09-14 | 常熟理工学院 | 牛乳鱼粥的加工工艺 |
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