CN104256725A - Method for preparing turbot mirin products - Google Patents
Method for preparing turbot mirin products Download PDFInfo
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- CN104256725A CN104256725A CN201410436302.3A CN201410436302A CN104256725A CN 104256725 A CN104256725 A CN 104256725A CN 201410436302 A CN201410436302 A CN 201410436302A CN 104256725 A CN104256725 A CN 104256725A
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- turbot
- fish
- mirin
- taste
- bonding agent
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- 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
Abstract
The invention discloses a method for preparing turbot mirin products and belongs to the technical field of processing of aquatic products. The method comprises the following steps: pre-treating turbot, slicing a turbot fish body, binding, seasoning, packaging, freezing and vanning; the step of seasoning comprises the following process of fully mixing and dipping the sliced fish meat for 2-3 hours in a mixed solution which comprises the following raw materials in mass percentage: 10% of mirin, 6% of salt, 4.5% of aginomoto, 1.5% of rice syrup and 0.8% of R-30 stevia rebaudianum. According to the method for preparing turbot mirin products, the mirin in the Japanese food is used as a component for replacing sugar, aginomoto, wine and the like in preparation of the turbot mirin products; the mirin has the functions of tightening protein, removing fish smell, improving taste, enhancing freshness and improving color and can be matched with components such as rice syrup with softening and moisturizing functions, stevia rebaudianum and the like; the phenomena of crudeness, dehydration, brown stain and fermentation caused by the direction application of the mirin in the turbot fish meat can be overcome; the turbot mirin products have the typical sweet taste of the Japanese food and also retain the fresh and tender taste of the Chinese turbot.
Description
Technical field
The invention belongs to technical field of aquatic product processing, relate to a kind of method making turbot taste quinoline product particularly.
Background technology
Taste quinoline is flavourings cooking wine conventional in Japanese cuisine, cooking food materials can be made to go raw meat to render palatable, increase gloss, color and luster and the effect such as freshness, elasticity.Current domestic taste quinoline product is less, in flat 2011.2 " new technology in rural areas " of such as Zhu state, " method for makings of 10 sections of pickles that salt down " use taste quinoline salted onion, and in abalone 2010.11,2011.9 " food guide ", " according to burning Rice with Stewed Chicken Leg ", " lemon juice decocts soft chicken " pickle chicken with taste quinoline; In RELATED APPLICATIONS, " sea tangle vegetarian stuffing boiled dumplings and the processing method thereof " of " a kind of preparation method of imitation crab meat ", Yu Jianyang etc., " a kind of fish noodle and preparation method thereof " and " a kind of fish bean curd and preparation method thereof " of Tan Yalin of " preparation method of laver roll shredded chicken ", Shao Rendong etc. of Fu Lihong refer to the use of taste quinoline, the taste quinoline all adding < 0.8% is equipped with the formula such as sugar, monosodium glutamate composition, use as the simple additive of cooking wine that replaces, mask the effect unique of taste quinoline.Turbot meat is soft, delicious abundant, and be the first-class raw material making steck and produce fillet, also do not have turbot taste quinoline product at present, taste quinoline directly applies to the turbot flesh of fish can bring stiff dehydration, brown stain fermentation phenomenon.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of method making turbot taste quinoline product, by the inventive method, the turbot flesh of fish is pickled and made taste quinoline product, solve above-mentioned technical problem, improve further in the pre-treatment and flesh of fish adhesive of the turbot flesh of fish simultaneously, improve local flavor and the perception of product, make it that there is the fragrant and sweet taste of typical Japonica type, do not lose again the Chinese style mouthfeel that turbot is fresh and tender.
The present invention is realized by following technical method:
A kind of method making turbot taste quinoline product, its method step is: turbot pre-treatment, fish body are hacked, bond, seasoning, pack, freeze, case, described seasoning: the flesh of fish after hacking is abundant hybrid infusion 2-3h in the mixed liquor of taste quinoline 10%, salt 6%, monosodium glutamate 4.5%, water maltosemalt sugar 1.5%, R-30 stevia rebaudianum 0.8%, and above-mentioned percentage is mass percent.
Further, described fish body hacks: open fish body into two panels, separates fishbone and shirt rim.
Further, described bonding: bond fillet with collagen protein bonding agent, balance after finishing.
Further, described packaging, freeze: less than-30 DEG C quick-frozens after vacuum packaging, product temperature less than-18 DEG C.
Further, described vanning: use foamed gaskets and backing plate between layers, less than-18 DEG C refrigerations.
Further, in described adhesion step, the preparation method of collagen protein bonding agent is: fish-skin or shirt rim cleaning, cut mix, alkali leaching, washing, hot water treatment, filtration, centrifugal, obtain collagen protein bonding agent; Described alkali leaching: with 0.1M NaOH solution process 12h, described hot water treatment: the extraction carrying out collagen protein bonding agent under solid-liquid ratio 1:15, extraction time 4h, Extracting temperature 80 DEG C of conditions.
The present invention also provides a kind of extracting method of collagen protein bonding agent used as adhesive, and its process route is: fish-skin or shirt rim cleaning, cut mix, alkali leaching, washing, hot water treatment, filtration, centrifugal, obtain collagen protein bonding agent; Described alkali leaching: with 0.1M NaOH solution process 12h; Described hot water treatment: the extraction carrying out collagen under material liquid volume is than 1:15, extraction time 4h, Extracting temperature 80 DEG C of conditions.
The present invention also provides a kind of method making turbot taste quinoline product, its method step is: turbot pre-treatment, fish body are hacked, bond, seasoning, pack, freeze, case, described seasoning: the flesh of fish after hacking is abundant hybrid infusion 2-3h in the mixed liquor of taste quinoline 10%, salt 6%, monosodium glutamate 4.5%, water maltosemalt sugar 1.5%, R-30 stevia rebaudianum 0.8%, and above-mentioned percentage is mass percent.
Described turbot pre-treatment: by removing the peel after turbot bloodletting, decaptitating, remove internal organ, clean up.
Described fish body hacks: open fish body into two panels, separates fishbone and shirt rim.
Described bonding: bond fillet with collagen protein bonding agent, balance after finishing.
Described packaging, to freeze: less than-30 DEG C quick-frozens after vacuum packaging, product temperature less than-18 DEG C.
Described vanning: use foamed gaskets and backing plate between layers, less than-18 DEG C refrigerations.
Further, described turbot pre-treatment: be by the temperature of turbot pre-treatment, adopt the saline sook of 3% (mass percent), described brine temp is-1-0 DEG C, and the fish gill in the fish body left and right sides and fish tail place respectively open a bloodletting mouth.
The present invention's beneficial effect compared with prior art
1, fish bloodletting not exclusively easily produces bad smell when cooking, it is utilize fish gill both sides respectively to have an artery directly to link the mechanism of heart that tradition kills fish method, position cutting knife bloodletting after the fish gill, this technology adopts 3% brine ice to soak bloodletting method, the penetrating bloodletting method of fish tail cutting knife is aided with again except the place's bloodletting of the fish gill, this bloodletting method is quick, effectively, fish blood can be avoided better to infiltrate the flesh of fish, improve the quality of turbot product, additive method kills as lived, knocking the methods such as head exists cruel, the drawback such as original, and freezing process, electric shocking method, CO
2anaesthesias etc. cause quality to decline and expense rises.Then remove the peel immediately, decaptitate, remove internal organ, clean out extravasated blood, dirt etc.
2, the present invention adopts the taste quinoline in Japanese cuisine to replace the use turbot taste quinoline product of sugar, monosodium glutamate, wine etc. as formula, utilize taste quinoline Stress protein, go raw meat to render palatable, increase fresh hyperchromic feature, be equipped with the formulas such as water maltosemalt sugar (softening, moisture-keeping function), stevia rebaudianum, overcome taste quinoline to directly apply to the turbot flesh of fish and can bring stiff dehydration, brown stain fermentation phenomenon, make it that there is the fragrant and sweet taste of typical Japonica type, do not lose again the Chinese style mouthfeel that turbot is fresh and tender.
3, the whole fish of turbot taste quinoline seasoning that is made of this method, easily by the defect of fishbone block the throat when overcoming the edible fresh fish of old children, has the features such as type good in color, smell and taste concurrently, is applicable to very much the specific crowds such as infant, old man, patient and eats.
4, the collagen protein bonding agent of the present invention's development, breaches the limitation of traditional acid system, Enzymatic Extraction technology, achieves higher collagen recovery rate, and there is the significant advantage added without reagent, recovery rate is up to 91.3%, and inherent viscosity 2.2, bonds time 40min and 0.5g/dm
2no matter consumption, be all better than the collagen protein bonding agent of enzyme extraction and commercial organic binder (the optimum adhesion time 45min optimum amount 0.75g/dm of import from bonding time and consumption
2), and the product after the collagen protein bonding agent bonding of commercial organic binder and enzyme extraction all can taste adhesive taste.Collagen protein bonding agent of the present invention can substitute import adhesive on the one hand, cost-saving, can be filled in deburring position on the other hand, smash closely after bonding through fried or boiling rear surface, fuller as collagen.
Detailed description of the invention
Technical method of the present invention is described in detail below with embodiment:
Embodiment 1
A kind of method making turbot taste quinoline product, its method step is: turbot pre-treatment, fish body are hacked, bond, seasoning, pack, freeze, case, described seasoning: the flesh of fish after hacking is abundant hybrid infusion 2-3h in the mixed liquor of taste quinoline 10%, salt 6%, monosodium glutamate 4.5%, water maltosemalt sugar 1.5%, R-30 stevia rebaudianum 0.8%, and above-mentioned percentage is mass percent.
Embodiment 2
A kind of method making turbot taste quinoline product, its method step is: turbot pre-treatment, fish body are hacked, bond, seasoning, pack, freeze, case, described seasoning: the flesh of fish after hacking is abundant hybrid infusion 2-3h in the mixed liquor of taste quinoline 10%, salt 6%, monosodium glutamate 4.5%, water maltosemalt sugar 1.5%, R-30 stevia rebaudianum 0.8%, and above-mentioned percentage is mass percent.
Described turbot pre-treatment: by turbot bloodletting, then remove the peel, decaptitate, remove internal organ, clean up; Method for optimizing is that the temperature of described salt solution is-1-0 DEG C, and the fish gill in the fish body left and right sides and fish tail place respectively open a bloodletting mouth by the saline sook of turbot employing 3%.
Described fish body hacks: open fish body into two panels, separates fishbone and shirt rim.Require cutter sizes exceed fish body width, afterbody is operated on, fillet otch and cut channel neat.Turbot is separated fishbone and shirt rim, open as two panels, thoroughly clean, require without extravasated blood free from admixture.
Described bonding: bond fillet with collagen protein bonding agent, balance after finishing.Described collagen preferably preparation method is with turbot fish-skin, fin and shirt rim, after cleaning is rubbed, with 0.1M NaOH solution process 12h, the alkali lye in the fish-skin after removing rubbing, fin and shirt rim is washed after alkali treatment, then under solid-liquid ratio 1:15 (ratio of the fish-skin after rubbing, fin and shirt rim and water), extraction time 4h, temperature 80 DEG C of conditions, extract collagen protein bonding agent, the collagen protein bonding agent of filtration, centrifugal rear acquisition spreads flesh of fish surface, bonding fillet become complete fish shape, improve perception and taste, balance after finishing.
Described packaging, to freeze: checked whether meat mincing, impurity etc., preferably less than-30 DEG C quick-frozens after packaging under vacuum, product temperature less than-18 DEG C.
Described vanning: method for optimizing is use foamed gaskets and backing plate, less than-18 DEG C refrigerations between layers.
Embodiment 3
Distinct methods is utilized to extract collagen protein bonding agent
Collagen protein bonding agent is extracted for turbot fish-skin, by comparing the extraction process of hot water, pepsin, papain, Alcalase,
Its process route of hot water extracting is: fish-skin, clean, cut mix, alkali leaching, washing, hot water treatment, filtration, centrifugal, obtain collagen protein bonding agent.
When solid-liquid ratio 1:15, extract 4h at following temperature respectively, from 60-80 DEG C, collagen yield rises to 91.3% from 86.9%, rises 4.4%, and from 80-100 DEG C, collagen yield rises to 92.1% from 91.3%, only rises 0.8%.The factor such as comprehensive production efficiency and production cost, gets 80 DEG C.
Pepsin extracts its process route: fish-skin, clean, cut mix, alkali leaching, washing, enzymolysis, filter, the enzyme that goes out, centrifugal, obtain collagen protein bonding agent.
Papain extracts its process route: fish-skin, clean, cut mix, alkali leaching, washing, hot water treatment, filter, the enzyme that goes out, centrifugal, obtain collagen protein bonding agent.
The extraction process of Alcalase: fish-skin, clean, cut mix, alkali leaching, washing, enzymolysis, filter, the enzyme that goes out, centrifugal, obtain collagen protein bonding agent.
Each Extraction technique and extraction effect are in table 1.
The different enzymolysis process parameter of table 1 and extraction effect
Result shows that pepsin recovery rate is minimum, but viscosity higher (a little less than hot water extracting), the recovery rate of Alcalase is higher, but viscosity is minimum, and papain is between therebetween.4 kinds of extracting methods all cause collagenous degeneration and lose triple-helix structure, the collagen that wherein hot water and pepsin extract is random shape group chain molecule, the collagen that Alcalase extracts belongs to compression spherical particle, and the collagen that papain extracts falls between.Viscosity depends primarily on molecular weight and molecular shape, and from the object of adhesive, comprehensive recovery rate and viscosity two evaluation indexes, known hot-water process is optimum extracting method, and recovery rate is high and viscosity is high, is suitable for the adhesive of fillet bonding.Best collagen protein bonding agent extraction conditions is: solid-liquid ratio 1:15, extraction time 4h, Extracting temperature 80 DEG C, collagen protein bonding agent extraction rate reached is to 91.3%.
Embodiment 4
(1) 10 body weight are got in turbot pre-treatment is the turbot of 1.0-1.5kg, turbot is adopted the saline sook of 3%, described brine temp is-1-0 DEG C, and the fish gill in the fish body left and right sides and fish tail place respectively open a bloodletting mouth, then remove the peel, decaptitate, remove internal organ, clean up; .
(2) fish body hacks: open fish body into two panels, separates fishbone and shirt rim.Require cutter sizes exceed fish body width, afterbody is operated on, fillet otch and cut channel neat.Turbot is separated fishbone and shirt rim, open as two panels, thoroughly clean, require without extravasated blood free from admixture.
(3) bond: get 5 turbot hack after the flesh of fish, bond fillet with collagen protein bonding agent, finishing after balance.Described collagen preferably obtains preparation method for using turbot fish-skin, fin and shirt rim, after cleaning is rubbed, with 0.1M NaOH solution process 12h, the alkali lye in the fish-skin after removing rubbing, fin and shirt rim is washed after alkali treatment, then under solid-liquid ratio 1:15 (ratio of the fish-skin after rubbing, fin and shirt rim and water), extraction time 4h, temperature 80 DEG C of conditions, extract collagen protein bonding agent, the collagen protein bonding agent of filtration, centrifugal rear acquisition spreads flesh of fish surface, bonding fillet become complete fish shape, improve perception and taste, balance after finishing.Bonding time 40min and consumption 0.5g/dm
2, get other 5 turbot hack after the flesh of fish, adopt import adhesive (Chiba, Japan Co., Ltd.) process, bonding time 45min and consumption 0.75g/dm
2.
(4) pack, freeze: checked whether meat mincing, impurity etc., under vacuum less than-30 DEG C quick-frozens after packaging, product temperature less than-18 DEG C.
(5) case: method for optimizing is use foamed gaskets and backing plate, less than-18 DEG C refrigerations between layers.
Claims (9)
1. one kind makes the method for turbot taste quinoline product, it is characterized in that its method step is: turbot pre-treatment, fish body are hacked, bond, seasoning, pack, freeze, case, described seasoning: the flesh of fish after hacking is abundant hybrid infusion 2-3h in the mixed liquor of taste quinoline 10%, salt 6%, monosodium glutamate 4.5%, water maltosemalt sugar 1.5%, R-30 stevia rebaudianum 0.8%, and above-mentioned percentage is mass percent.
2. a kind of method making turbot taste quinoline product according to claim 1, is characterized in that described fish body hacks: open fish body into two panels, separate fishbone and shirt rim.
3. a kind of method making turbot taste quinoline product according to claim 1, is characterized in that described bonding: bond fillet with collagen protein bonding agent, balance after finishing.
4. a kind of method making turbot taste quinoline product according to claim 1, is characterized in that described packaging, freezes: less than-30 DEG C quick-frozens after vacuum packaging, product temperature less than-18 DEG C.
5. a kind of method making turbot taste quinoline product according to claim 1, is characterized in that described vanning: use foamed gaskets and backing plate between layers, less than-18 DEG C refrigerations.
6. a kind of method making turbot taste quinoline product according to claim 1, is characterized in that the preparation method of collagen protein bonding agent in described adhesion step is: fish-skin or shirt rim cleaning, cut mix, alkali leaching, washing, hot water treatment, filtration, centrifugal, obtain collagen protein bonding agent; Described alkali leaching: with 0.1M NaOH solution process 12h, described hot water treatment: the extraction carrying out collagen protein bonding agent under solid-liquid ratio 1:15, extraction time 4h, Extracting temperature 80 DEG C of conditions.
7. a kind of extracting method of collagen protein bonding agent used as adhesive according to claim 6, is characterized in that described method is specially: fish-skin or shirt rim cleaning, cut mix, alkali leaching, washing, hot water treatment, filtration, centrifugal, obtain collagen protein bonding agent; Described alkali leaching: with 0.1M NaOH solution process 12h; Described hot water treatment: the extraction carrying out collagen under material liquid volume is than 1:15, extraction time 4h, Extracting temperature 80 DEG C of conditions.
8. a kind of method making turbot taste quinoline product according to claim 1, its method step is: turbot pre-treatment, fish body are hacked, bond, seasoning, pack, freeze, case, described seasoning: the flesh of fish after hacking is abundant hybrid infusion 2-3h in the mixed liquor of taste quinoline 10%, salt 6%, monosodium glutamate 4.5%, water maltosemalt sugar 1.5%, R-30 stevia rebaudianum 0.8%, and above-mentioned percentage is mass percent;
Described turbot pre-treatment: by removing the peel after turbot bloodletting, decaptitating, remove internal organ, clean up;
Described fish body hacks: open fish body into two panels, separates fishbone and shirt rim;
Described bonding: bond fillet with collagen protein bonding agent, balance after finishing;
Described packaging, to freeze: less than-30 DEG C quick-frozens after vacuum packaging, product temperature less than-18 DEG C;
Described vanning: use foamed gaskets and backing plate between layers, less than-18 DEG C refrigerations.
9. a kind of method making turbot taste quinoline product according to claim 8, it is characterized in that described turbot pre-treatment: by the temperature of turbot pre-treatment be, adopt the saline sook of 3% (mass percent), described brine temp is-1-0 DEG C, and the fish gill in the fish body left and right sides and fish tail place respectively open a bloodletting mouth.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757391A (en) * | 2015-04-20 | 2015-07-08 | 中国水产科学研究院黄海水产研究所 | Seafood frozen dumplings and production method thereof |
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