CN103932243A - Method for improving flavor of liquor-marinated fish by utilizing biological flavor increasing technique - Google Patents
Method for improving flavor of liquor-marinated fish by utilizing biological flavor increasing technique Download PDFInfo
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- CN103932243A CN103932243A CN201410183465.5A CN201410183465A CN103932243A CN 103932243 A CN103932243 A CN 103932243A CN 201410183465 A CN201410183465 A CN 201410183465A CN 103932243 A CN103932243 A CN 103932243A
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Classifications
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a method for improving flavor of liquor-marinated fish by utilizing a biological flavor increasing technique, belonging to the field of food processing and preservation. The method comprises the following steps: by taking fresh, alive or frozen freshwater fish as raw materials, pretreating, degreasing, deodorizing, pickling with low salt, fermenting, drying, slicing, carrying out seasoning and vacuum packaging, sterilizing and cooling, thereby preparing the instant liquor-marinated fish product with special flavor. According to the method, based on the traditional liquor-marinated fish processing technology, the earthy smell of freshwater fish is removed by utilizing a biological enzyme technique and a low-salt pickling and fermenting technique; the mellow flavor of the liquor-marinated fish is improved; leisure liquor-marinated fish food with low fat content and excellent flavor quality is produced; in the processing course, any chemical preservative is not added; the produced liquor-marinated fish is thick and mellow in flavor, and is stable in quality; due to the technique, the liquor-marinated fish production raw materials can also adopt high-fat fishes such as channel catfish; the production problems of difficulty of drying and dehydrating of high-fat fishes and serious oyster fat oxidation are solved; the liquor-marinated fish product quality and storage stability are improved; the industrialization production can be realized easily; the market prospect is wide.
Description
Technical field
The invention belongs to food processing and preservation technology field, particularly technical field of aquatic product processing, be specifically related to a kind of method of utilizing the liquor-saturated fish local flavor of biological flavouring skill upgrading.
Background technology
China's fresh water fishery aboundresources, is one of country that the freshwater aquiculture water surface is maximum in the world, and within 2012, national aquaculture area is 8088.40 hectares, 5907.7 ten thousand tons of aquatic products total amounts, and wherein freshwater fish output is 2497.7 ten thousand tons, surely at the forefront in the world.Fish protein rich content, easily digests and assimilates, and belongs to good protein, is than poultry, domestic animal superior animal food all.In addition, the flesh of fish also contains profuse vitamin A, vitamin D and vitamin B1, B2, and 1%～2% inorganic salts, comprises calcium, phosphorus, potassium, copper, zinc, selenium etc.Therefore, make full use of fresh-water fishes resource, it is carried out to deep processing and have great importance.
In order to solve the fresh-keeping problem of fresh fish, Jiangsu and Zhejiang Provinces one band has formed liquor-saturated fish, the crisp fish that has traditional characteristics gradually.Because it is good and cheap, high resilience, has bite, and color and luster is ruddy, gives off a strong fragrance, and food is not minded for a long time, becomes traditional cuisines of south China, spreads so far always.Liquor-saturated fish traditional processing technology is mainly three parts: pickle, dry and grain salts down.Be generally to shine dried fish in autumn and winter season, make poor fish, because spring and summer season, rainwater is many, and temperature is high, easily causes the putrid and deteriorated of the flesh of fish, and as can be seen here, traditional diamond-making technique is the restriction of climate condition to a great extent.
Now, the preparation method of liquor-saturated fish mostly is following this approach: pretreatment, pickle, the step such as rinsing, drying, seasoning, pack, sealing, sterilization, check, vanning.Its defect is: existing processing technology is only applicable to the low fat fishes such as grass carp, black carp, in the contour fat fish of Channel-catfish fish inapplicable, because fat content height can cause later stage dehydration difficulty, easily causes in storage putrid and deteriorated; Cannot effectively remove the bilgy odour of fresh-water fishes itself; Greatly shorten process time, through the fermentation that salts down of long grain, and final products local flavor deficiency, on flavor quality, there is notable difference in the product of different batches; The problems such as fat oxidation oyster loses, the appearance of these problems has restricted the development of enterprise, has reduced economic benefit.How to solve these processing difficult problems, realize the quick flavouring of liquor-saturated fish, guarantee the stable of product quality, the liquor-saturated fish of producing delicious flavour becomes the technical problem that people need solution badly.
Summary of the invention
The object of this part is to summarize some aspects of embodiments of the invention and briefly introduces some preferred embodiments.In this part and the application's specification digest and denomination of invention, may do a little simplification or omit to avoid the making object of this part, specification digest and denomination of invention fuzzy, and this simplification or omit can not be for limiting the scope of the invention.
Problem in view of existing in above-mentioned and/or existing liquor-saturated sashimi (raw fish) product, has proposed the present invention.
Therefore, the object of this invention is to provide a kind of method of utilizing the liquor-saturated fish local flavor of biological flavouring skill upgrading, the method is utilized biological enzyme technology and low-salt pickled fermented technology, can solve that earthy taste of fresh water fish is large, not enough, the high fat fish dehydration of short sawn timber local flavor process time is difficult, fat oxidation oyster loses, the unsettled processing difficult problem of quality, realize in process fast except flavor and enhancing flavor.The liquor-saturated fish alcohol Flavor that the method is produced is dense, and storage-stable is good, easy to carry, has greatly improved value-added content of product.
For solving the problems of the technologies described above, the invention provides following technical scheme: a kind of method of utilizing the liquor-saturated fish local flavor of biological flavouring skill upgrading, fresh-water fishes are made to the instant liquor-saturated fishery-ies product of local flavor through the de-raw meat of pretreatment, lipopenicillinase, low-salt pickled fermented, dry, stripping and slicing, seasoning, vacuum packaging and sterilization cooling step, wherein, described pretreatment: cutting fresh water kills, decaptitate, truncate, remove internal organ, from back, cut open, be divided into two, with flowing water, clean; Described lipopenicillinase takes off raw meat: according to the fish liquid mass ratio of 1 ︰ 2～1 ︰ 4, fillet after pretreatment are joined in the lipase liquid of enzyme 20～45U/ml alive, in pH9.0～9.5, under 30～40 ℃ of conditions of temperature, soak 45～65min, timing agitation, then pulls fillet to drain surface moisture out; Described low-salt pickled fermented: according to the fish liquid mass ratio of 1:1～1:2, the fillet after enzyme immersion bubble to be placed in and to contain zymogenic pickling liquid, pickled fermented 3～24h under 10～25 ℃ of conditions; Described dry: adopt segmented drying process, first by the fillet after fermentation at 40～55 ℃, heated-air drying 1～3h under the condition of wind speed 1～1.5m/s; Then by fillet at 30～40 ℃, under 0.08MPa condition, vacuum drying is to moisture 40～45%, naturally cooling; Described stripping and slicing: dried fillet are carried out to cutting finishing; Described seasoning, vacuum packaging: together pack fish piece and baste after cutting finishing in compound retort pouch vacuum packaging, after packing, product gross weight is at 100～150g; Described sterilization, cooling: by the product high temperature sterilization after sealing, back-pressure is cooling, and sterilization conditions is 115～121 ℃, 15～25min, back-pressure pressure 0.10～0.15MPa, back-pressure is cooled to below 40 ℃.
As a kind of preferred version of the method for the liquor-saturated fish local flavor of the biological flavouring skill upgrading of utilization of the present invention, wherein: described pickling liquid is to be 10 by cell concentration
7～10
9the S. cervisiae of CFU/ml, Pediococcus pentosaceus and the staphylococcus xylosus by volume ratio of 1:1:1 are added 4～7% salt and 1%～3% glucose forms after evenly mixing.
A kind of preferred version as the method for the liquor-saturated fish local flavor of the biological flavouring skill upgrading of utilization of the present invention, wherein: described baste is by filtering after infusion 0.5～1h under green onion 15g, ginger 10g, Chinese prickly ash 10g, anistree 5g, spiceleaf 5g, cassia bark 10g, fennel 10g, perilla leaf 2g, tealeaves 5g and 350g water slight boiling condition, then to adding 350g water in filter residue, again after infusion 0.5～1h, filter, merging filtrate also adds monosodium glutamate 10g, white granulated sugar 100g, glucose 20g, yellow rice wine 200g, white wine 50g, and last water complements to gross weight 1000g gained.
Compared with prior art, the invention has the beneficial effects as follows:
(1) utilize biological enzyme technology, after the degreasing of lipase appropriateness, can reduce the fat content of fresh-water fishes, avoid the appearance of the later stage of drying dehydration difficult problem, liquor-saturated fish raw materials for production are expanded greatly to the contour fat fish of Channel-catfish fish can produce some free fatties simultaneously, as flavor precursors or directly as flavor substance, can also promote in addition fishy smell material as the stripping of the smelly element of soil, to promoting the local flavor of liquor-saturated fish, play very important effect;
(2) utilize low-salt pickled fermented technology, when pickling, realize microorganism fermenting adding fragtant, can remove the bilgy odour of fresh-water fishes itself, enough make up the existing processes time too short simultaneously, final products local flavor is not enough, there is the deficiency of notable difference in the product of different batches, guarantee the stable of different batches product quality on flavor quality;
(3) stage drying technique, can effectively prevent the appearance of fillet surfaces hardening phenomenon, makes dry more evenly, shortens drying time, reduces energy consumption;
(4) the fat oxidation oyster that can slow down product loses, and has improved liquor-saturated fishery-ies product storage-stable, extends the shelf life of product.
Accompanying drawing explanation
Fig. 1 is a kind of method flow schematic diagram that utilizes the liquor-saturated fish local flavor of biological flavouring skill upgrading.
The specific embodiment
For above-mentioned purpose of the present invention, feature and advantage can be become apparent more, below in conjunction with specific embodiment, the specific embodiment of the present invention is described in detail.
A lot of details have been set forth in the following description so that fully understand the present invention, but the present invention can also adopt other to be different from alternate manner described here and implement, those skilled in the art can do similar popularization without prejudice to intension of the present invention in the situation that, so the present invention is not subject to the restriction of following public specific embodiment.
Secondly, alleged " embodiment " or " embodiment " refers to special characteristic, structure or the characteristic that can be contained at least one implementation of the present invention herein.Different local in this manual " in one embodiment " that occur not all refer to same embodiment, neither be independent or the embodiment mutually exclusive with other embodiment optionally.
Embodiment 1
Fresh and alive or freezing Channel-catfish fish is cutd open and kills after thawing, and decaptitates, and truncates, and goes, after internal organ, from back, to cut open, is divided into two, and with flowing water, cleans.Fillet after processing are joined to pH9.0 with the fish liquor ratio of 1 ︰ 4,30 ℃ of temperature, enzyme is lived in the lipase liquid of 45U/ml and is soaked 45min, and timing agitation, then pulls fillet out, drains surface moisture; With 1 ︰ 2 fish liquor ratios, the fillet after lipase immersion bubble are placed in and contain zymogenic pickling liquid at 10 ℃ of condition bottom fermentation 24h.Pickling liquid is to be 10 by cell concentration
7the S. cervisiae of CFU/ml, Pediococcus pentosaceus and staphylococcus xylosus by volume even salt and 1% glucose that mixes rear interpolation 4% of ratio of 1:1:1 form; Then by fillet at 40 ℃, heated-air drying 3h under the condition of wind speed 1m/s, then at vacuum 0.08MPa, under 30 ℃ of conditions, vacuum drying is to moisture 40～45%, naturally after cooling, cutting is trimmed to every heavy 90g and together vacuum packaging of baste, product gross weight 100g left and right after packing.Baste is by filtering after infusion 0.5～1h under green onion 15g, ginger 10g, Chinese prickly ash 10g, anistree 5g, spiceleaf 5g, cassia bark 10g, fennel 10g, perilla leaf 2g, tealeaves 5g and 350g water slight boiling condition, then to adding 350g water in filter residue, again after infusion 0.5～1h, filter, merging filtrate also adds monosodium glutamate 10g, white granulated sugar 100g, glucose 20g, yellow rice wine 200g, white wine 50g, and last water complements to gross weight 1000g gained.Finally, by the sterilization 25min under the condition of 115 ℃ of the fish piece after vacuum packaging, back-pressure pressure 0.10～0.15MPa, is cooled to below 40 ℃.
Embodiment 2
Fresh and alive or freezing grass carp is cutd open and kills after thawing, and decaptitates, and truncates, and goes, after internal organ, from back, to cut open, is divided into two, and with flowing water, cleans; Fillet after processing are joined to pH9.5 with the fish liquor ratio of 1 ︰ 2,40 ℃ of temperature, enzyme is lived in the lipase liquid of 20U/ml and is soaked 65min, and timing agitation, then pulls fillet out, drains surface moisture; With 1 ︰ 1 fish liquor ratio, the fillet after soaking are placed in and contain zymogenic pickling liquid at 25 ℃ of condition bottom fermentation 3h.Pickling liquid is to be 10 by cell concentration
9the S. cervisiae of CFU/ml, Pediococcus pentosaceus and the staphylococcus xylosus by volume ratio of 1:1:1 are added 7% salt and 3% glucose forms after evenly mixing; Follow fillet at 55 ℃, heated-air drying 1h under the condition of wind speed 1.5m/s, then by fillet at vacuum 0.08MPa, under 40 ℃ of conditions, vacuum drying is to moisture 40～45%, naturally after cooling, cutting is trimmed to every heavy 130g, with together vacuum packaging of baste, and product gross weight 150g left and right after packing.Baste preparation process is with embodiment 1.Finally, by the sterilization 15min under the condition of 121 ℃ of the fillet after vacuum packaging, back-pressure pressure 0.10～0.15MPa, is cooled to below 40 ℃.
Embodiment 3
Fresh and alive or freezing eel is cutd open and kills after thawing, and decaptitates, and truncates, and goes, after internal organ, from back, to cut open, is divided into two, and with flowing water, cleans.Fillet after processing are joined to pH9.2 with the fish liquor ratio of 1 ︰ 3,35 ℃ of temperature, enzyme is lived in the lipase liquid of 40U/ml and is soaked 60min, and timing agitation, then pulls fillet out, drains surface moisture; With 1 ︰ 2 fish liquor ratios, the fillet after soaking are placed in and contain zymogenic pickling liquid at 20 ℃ of condition bottom fermentation 12h.Pickling liquid is to be 10 by cell concentration
8the S. cervisiae of CFU/ml, Pediococcus pentosaceus and the staphylococcus xylosus by volume ratio of 1:1:1 are added 5% salt and 2% glucose forms after evenly mixing; Other steps are with embodiment 1.
Embodiment 4
Fresh and alive or freezing black carp is cutd open and kills after thawing, and decaptitates, and truncates, and goes, after internal organ, from back, to cut open, is divided into two, and with flowing water, cleans; Fillet after processing are joined to pH9.2 with the fish liquor ratio of 1 ︰ 3,35 ℃ of temperature, enzyme is lived in the lipase liquid of 30U/ml and is soaked 50min, and timing agitation, then pulls fillet out, drains surface moisture; With 1 ︰ 1 fish liquor ratio, the fillet after soaking are placed in and contain zymogenic pickling liquid at 30 ℃ of condition bottom fermentation 5h.Pickling liquid is to be 10 by cell concentration
9the S. cervisiae of CFU/ml, Pediococcus pentosaceus and the staphylococcus xylosus by volume ratio of 1:1:1 are added 5% salt and 1.5% glucose forms after evenly mixing; Other steps are with embodiment 2.
The present invention is on the basis of the liquor-saturated making fish technique of tradition, utilize biological enzyme technology and low-salt pickled fermented technology to remove the bilgy odour of fresh-water fishes itself, promote liquor-saturated fish alcohol Flavor, produce the liquor-saturated fish food of leisure that a kind of fat content is low, flavor quality is excellent, in process, do not add any chemical preservative, the liquor-saturated fish aromatic flavour of producing is mellow, steady quality, this technology can make liquor-saturated fish raw materials for production expand greatly to the contour fat fish of Channel-catfish fish, improve product quality and storage-stable, be easy to realize suitability for industrialized production, market prospects are wide.
It should be noted that, above embodiment is only unrestricted in order to technical scheme of the present invention to be described, although the present invention is had been described in detail with reference to preferred embodiment, those of ordinary skill in the art is to be understood that, can modify or be equal to replacement technical scheme of the present invention, and not departing from the spirit and scope of technical solution of the present invention, it all should be encompassed in the middle of claim scope of the present invention.
Claims (3)
1. a method of utilizing the liquor-saturated fish local flavor of biological flavouring skill upgrading, it is characterized in that: fresh-water fishes are made to the instant liquor-saturated fishery-ies product of local flavor through the de-raw meat of pretreatment, lipopenicillinase, low-salt pickled fermented, dry, stripping and slicing, seasoning, vacuum packaging and sterilization cooling step, wherein
Described pretreatment: cutting fresh water kills, decaptitates, and truncates, and removes internal organ, from back, cuts open, is divided into two, and with flowing water, cleans;
Described lipopenicillinase takes off raw meat: according to the fish liquid mass ratio of 1 ︰ 2～1 ︰ 4, fillet after pretreatment are joined in the lipase liquid of enzyme 20～45U/ml alive, in pH9.0～9.5, under 30～40 ℃ of conditions of temperature, soak 45～65min, timing agitation, then pulls fillet to drain surface moisture out;
Described low-salt pickled fermented: according to the fish liquid mass ratio of 1:1～1:2, the fillet after enzyme immersion bubble to be placed in and to contain zymogenic pickling liquid, pickled fermented 3～24h under 10～25 ℃ of conditions;
Described dry: adopt segmented drying process, first by the fillet after fermentation at 40～55 ℃, heated-air drying 1～3h under the condition of wind speed 1～1.5m/s; Then by fillet at 30～40 ℃, under 0.08MPa condition, vacuum drying is to moisture 40～45%, naturally cooling;
Described stripping and slicing: dried fillet are carried out to cutting finishing;
Described seasoning, vacuum packaging: together pack fish piece and baste after cutting finishing in compound retort pouch vacuum packaging, after packing, product gross weight is at 100～150g;
Described sterilization, cooling: by the product high temperature sterilization after sealing, back-pressure is cooling, and sterilization conditions is 115～121 ℃, 15～25min, back-pressure pressure 0.10～0.15MPa, back-pressure is cooled to below 40 ℃.
2. the method for the liquor-saturated fish local flavor of the biological flavouring skill upgrading of utilization according to claim 1, is characterized in that: described pickling liquid is to be 10 by cell concentration
7～10
9the S. cervisiae of CFU/ml, Pediococcus pentosaceus and the staphylococcus xylosus by volume ratio of 1:1:1 are added 4～7% salt and 1～3% glucose forms after evenly mixing.
3. the method for the liquor-saturated fish local flavor of the biological flavouring skill upgrading of utilization according to claim 1, it is characterized in that: described baste is by filtering after infusion 0.5～1h under green onion 15g, ginger 10g, Chinese prickly ash 10g, anistree 5g, spiceleaf 5g, cassia bark 10g, fennel 10g, perilla leaf 2g, tealeaves 5g and 350g water slight boiling condition, then to adding 350g water in filter residue, again after infusion 0.5～1h, filter, merging filtrate also adds monosodium glutamate 10g, white granulated sugar 100g, glucose 20g, yellow rice wine 200g, white wine 50g, and last water complements to gross weight 1000g gained.
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| CN104814467A (en) * | 2015-05-15 | 2015-08-05 | 江南大学 | Method for producing dried freshwater fishes by using microbial fermentation technology |
| CN104982972A (en) * | 2015-06-26 | 2015-10-21 | 中国水产科学研究院南海水产研究所 | Method for controlling excessive lipid oxidation in fish salting and drying processes through biological method |
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| CN110786479A (en) * | 2019-11-28 | 2020-02-14 | 广东海洋大学 | Fermented fish and preparation method thereof |
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| CN104814467A (en) * | 2015-05-15 | 2015-08-05 | 江南大学 | Method for producing dried freshwater fishes by using microbial fermentation technology |
| CN104814467B (en) * | 2015-05-15 | 2018-01-09 | 江南大学 | A kind of method that freshwater dried fish is produced using microbial fermentation technology |
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