CN104041854A - 一种风味鱼制品加工工艺与非热杀菌方法 - Google Patents
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Abstract
本发明公开了一种风味鱼制品加工工艺与非热杀菌方法，包括剖杀、清洗、调味、包装、超高压杀菌步骤。所述的调味步骤为将处理后的厚度为10～15mm的鱼块置于调味液中，在10℃～15℃温度条件下浸渍1～2小时。配制的调味液配比为：4％的食盐水1000升、浓度为50％的葡萄糖液20升、10％的葡萄糖酸锌液10升、浓度为10％的植物乳杆菌发酵剂20升。将调味后的鱼块进行真空包装，采用超高压杀菌处理，在室温下，加压至100～300MPa，保压10～20min，处理2次，可以杀灭常规微生物，再结合低温保鲜技术，可达到调味入味更佳、商业的无菌的应用要求。
Description
技术领域
本发明设计了一种风味鱼产品加工工艺，属于食品加工冷杀菌技术领域。
背景技术
我国有丰富的淡水鱼资源，淡水鱼类鱼肉质好，营养丰富，季节性容易掌握，以新鲜销售为主。但由于淡水鱼本身的骨刺细小而且不易去除，加工难度要大于目前应用较多的海产鱼，同时淡水鱼由于生长在池塘或湖泊中，不可避免地带有土腥昧等缺点，目前淡水鱼利用率不高，加工比例非常低，淡水鱼加工的薄弱环节制约了淡水养殖业的发展。
我国对水产采用腌制加工历史由来已久，腌制主要是通过添加食盐的方式降低鱼体水分活度，从而抑制细菌繁殖和鱼体蛋白分解，达到延缓鱼腐败的目的，同时食盐溶液还能除去鱼体上的腥臭味。但往往在加工过程中未得到有效的处理，可导致大量的霉菌入侵，容易使腌制的产品发生霉变，食用后影响身体健康。
近年来，应用生物发酵技术对全鱼制品、鱼块制品、鱼糜制品进行了较多的研究，主要集中于发酵菌种选育、发酵过程引起的产品性能变化、制品保藏技术等领域，在菌种选育及贮藏技术、鱼制品生物发酵技术上取得了一定进展，但在产业化上还未形成比较成熟的标准化成套技术及工艺，也未能取得大规模的工业化应用。
食品杀菌处理就是以食品原料、加工品为对象，通过对引起食品变质的主要因素-微生物的杀菌及除菌，达到食品品质的稳定化，有效延长食品的保质期，并因此降低食品中有害细菌在存活数量，避免活菌的摄入引起人体感染或预先在食品中产生的细菌毒素导致人类中毒。
食品超高压杀菌技术就是将食品密封于高压容器，在静高压下处理一段时间，以达到食品保藏的目的。超高压技术可以破坏细菌的细胞膜，使酶失活，导致细胞形态的改变，细胞膜破坏认为是高压致死细菌的主要原因。与热处理方法相比较，超高压技术对食品作用均一、迅速且无体积和形状的限制，对风味物质、色素等小分子物质的天热机构无影响，能较好的保持食品的原汁、原味及营养成分等。
发明内容
本发明的发明目的是为了克服现有技术的不足，提供一种风味鱼制品加工工艺与非热杀菌方法，采用超高压杀菌处理，在较短的时间内，使风味鱼制品调味效果更佳以及达到商业的无菌状态。
发明是通过以下技术方案来实现的：一种风味鱼制品加工工艺与非热杀菌方法，包括剖杀、清洗、调味、包装、超高压杀菌步骤。
(1)调味剂的配制
该调味剂的配比为：1％的食盐水1000升，浓度为50％的葡萄糖液20升，10％的葡萄糖酸锌液10升，浓度为10％的植物乳杆菌发酵剂20升；
(2)调味
将整理后的厚度为10～15mm鱼块放在上述配制的调味剂中，控制温度为10～15℃，浸渍1～2小时；
(3)超高压杀菌处理
将真空包装后的鱼块放入超高压容器中处理，在室温下，加压至100～300MPa，保压10～20min，然后泄压，处理2次。
本发明的有益效果是：
(1)超高压杀菌技术是一种冷加工技术，可在常温或者较低温度下杀死细菌等微生物，而食品的天热味道、风味和营养价值不受或很少受影响；
(2)在风味鱼制品调味液中，加入益生菌、锌离子，增加底物浓度激活酶，使生物酶发生作用，大量繁殖益生菌，抑止霉菌生成，使入味后的产品具有浓郁的乳香味；
(3)经过超高压处理后，使鱼块的质构得到了改善，弹性提高20％以上。
加工得到的风味鱼产品盐分含量在5％以内、常温可保藏120天、肉质口感弹性好，无土腥味，产生益生物质，营养价值高。
具体实施方式
下面将详细说明本发明的具体实施方式：
采用青鱼或草鱼，进行以下步骤的操作：
1、对原料进行预处理
将鲜鱼剖膛，去鳞、去腮，去内脏，清洗干净。
2、浸渍
(1)调味剂的配制
该调味剂的配比为：4％的食盐水1000升，浓度为50％的葡萄糖液20升，10％的葡萄糖酸锌液10升，浓度为10％的植物乳杆菌发酵剂20升；
(2)调味
将整理后的厚度为10～15mm鱼块放在上述配制的调味剂中，控制温度为10～15℃，浸渍1～2小时。
3、真空包装
使用真空包装机将调味后的鱼块进行真空包装。
4、杀菌处理
将真空包装后的鱼块放入超高压容器中处理，在室温下，加压至100～300MPa，保压10～20min，然后泄压，处理2次。
5、包装、贮藏
将杀菌后的真空包装鱼块进行装箱处理，常温下贮藏。
以上已以较佳实施例公开了本发明，然其并非用以限制本发明，凡采用等同替换或者等效变换方式所获得的技术方案，均落在本发明的保护范围之内。
Claims (2)
1.一种风味鱼制品加工工艺与非热杀菌方法，包括剖杀、清洗、调味、包装、超高压杀菌步骤，其特征在于所述的调味和超高压杀菌步骤为：
(1)调味剂的配制
该调味剂的配比为：4％的食盐水1000升，浓度为50％的葡萄糖液20升，10％的葡萄糖酸锌液10升，浓度为10％的植物乳杆菌发酵剂20升；
(2)调味
将整理后的厚度为10～15mm鱼块放在上述配制的调味剂中，控制温度为10～15℃，浸渍1～2小时；
(3)超高压杀菌处理
将真空包装后的鱼块放入超高压容器中处理，在室温下，加压至100～300MPa，保压10～20min，然后泄压，处理2次。
2.根据权利要求1所述的一种风味鱼制品加工工艺与非热杀菌方法，其特征在于在配比调味剂浸入的条件下，超高压处理更易杀灭微生物，在较短的时间内，使风味鱼制品调味效果更佳以及达到商业的无菌状态。
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105105213A (zh) * | 2015-09-23 | 2015-12-02 | 天津农学院 | 即食香辣鱼及制备方法 |
| CN108967930A (zh) * | 2018-08-08 | 2018-12-11 | 安徽省农业科学院水产研究所 | 一种发酵风味速冻罗非鱼的制作方法 |
| CN110973519A (zh) * | 2019-12-27 | 2020-04-10 | 湖南王饺儿食品股份有限公司 | 水产品加工方法 |
| CN111528265A (zh) * | 2020-05-29 | 2020-08-14 | 广西壮族自治区水产科学研究院 | 一种新型冷杀菌罗非鱼皮保鲜方法 |
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| CN101199354A (zh) * | 2006-12-14 | 2008-06-18 | 天津市华泰森淼生物工程技术有限公司 | 即食鲍鱼加工的新方法 |
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| CN108967930A (zh) * | 2018-08-08 | 2018-12-11 | 安徽省农业科学院水产研究所 | 一种发酵风味速冻罗非鱼的制作方法 |
| CN110973519A (zh) * | 2019-12-27 | 2020-04-10 | 湖南王饺儿食品股份有限公司 | 水产品加工方法 |
| CN111528265A (zh) * | 2020-05-29 | 2020-08-14 | 广西壮族自治区水产科学研究院 | 一种新型冷杀菌罗非鱼皮保鲜方法 |
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