CN105077363A - Low salt tender meat grilled fish slice production method - Google Patents
Low salt tender meat grilled fish slice production method Download PDFInfo
- Publication number
- CN105077363A CN105077363A CN201510419789.9A CN201510419789A CN105077363A CN 105077363 A CN105077363 A CN 105077363A CN 201510419789 A CN201510419789 A CN 201510419789A CN 105077363 A CN105077363 A CN 105077363A
- Authority
- CN
- China
- Prior art keywords
- fish
- parts
- sodium
- fillet
- baking
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 52
- 150000003839 salts Chemical class 0.000 title claims abstract description 43
- 235000013372 meat Nutrition 0.000 title claims abstract description 28
- 238000004519 manufacturing process Methods 0.000 title abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 8
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 32
- 239000011734 sodium Substances 0.000 claims description 32
- 229910052708 sodium Inorganic materials 0.000 claims description 32
- 239000007788 liquid Substances 0.000 claims description 29
- 239000000843 powder Substances 0.000 claims description 26
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 20
- 239000002994 raw material Substances 0.000 claims description 20
- 239000003795 chemical substances by application Substances 0.000 claims description 19
- 230000003020 moisturizing effect Effects 0.000 claims description 19
- 238000002360 preparation method Methods 0.000 claims description 17
- 239000000203 mixture Substances 0.000 claims description 15
- 241000237502 Ostreidae Species 0.000 claims description 13
- 244000203593 Piper nigrum Species 0.000 claims description 13
- 235000008184 Piper nigrum Nutrition 0.000 claims description 13
- 235000013614 black pepper Nutrition 0.000 claims description 13
- 235000020636 oyster Nutrition 0.000 claims description 13
- 235000021110 pickles Nutrition 0.000 claims description 13
- 235000015067 sauces Nutrition 0.000 claims description 13
- 239000011780 sodium chloride Substances 0.000 claims description 13
- 240000006927 Foeniculum vulgare Species 0.000 claims description 12
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 12
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 12
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 12
- 239000008103 glucose Substances 0.000 claims description 12
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 7
- 229910019142 PO4 Inorganic materials 0.000 claims description 7
- 244000273928 Zingiber officinale Species 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 239000002131 composite material Substances 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 7
- 239000010452 phosphate Substances 0.000 claims description 7
- 235000013555 soy sauce Nutrition 0.000 claims description 7
- 235000021419 vinegar Nutrition 0.000 claims description 7
- 239000000052 vinegar Substances 0.000 claims description 7
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 claims description 6
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 claims description 6
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 6
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 claims description 6
- 240000004760 Pimpinella anisum Species 0.000 claims description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 6
- 244000061456 Solanum tuberosum Species 0.000 claims description 6
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 6
- 210000001015 abdomen Anatomy 0.000 claims description 6
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 6
- 235000017803 cinnamon Nutrition 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 6
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical group [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims description 6
- 235000012907 honey Nutrition 0.000 claims description 6
- 239000004245 inosinic acid Substances 0.000 claims description 6
- 229940028843 inosinic acid Drugs 0.000 claims description 6
- 235000013902 inosinic acid Nutrition 0.000 claims description 6
- 229920001184 polypeptide Polymers 0.000 claims description 6
- 239000001103 potassium chloride Substances 0.000 claims description 6
- 235000011164 potassium chloride Nutrition 0.000 claims description 6
- 239000003755 preservative agent Substances 0.000 claims description 6
- 230000002335 preservative effect Effects 0.000 claims description 6
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 6
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 6
- 238000009938 salting Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 6
- 235000019983 sodium metaphosphate Nutrition 0.000 claims description 6
- 235000019830 sodium polyphosphate Nutrition 0.000 claims description 6
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 6
- MSXHSNHNTORCAW-GGLLEASOSA-M sodium;(2s,3s,4s,5r,6s)-3,4,5,6-tetrahydroxyoxane-2-carboxylate Chemical compound [Na+].O[C@H]1O[C@H](C([O-])=O)[C@@H](O)[C@H](O)[C@H]1O MSXHSNHNTORCAW-GGLLEASOSA-M 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 6
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 6
- 238000010792 warming Methods 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 229910001629 magnesium chloride Inorganic materials 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 240000003183 Manihot esculenta Species 0.000 claims description 4
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 4
- 244000046146 Pueraria lobata Species 0.000 claims description 4
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 4
- 240000008042 Zea mays Species 0.000 claims description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 4
- 235000005822 corn Nutrition 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 239000012530 fluid Substances 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 3
- 230000001681 protective effect Effects 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- 235000015424 sodium Nutrition 0.000 description 28
- 238000000034 method Methods 0.000 description 17
- 239000000796 flavoring agent Substances 0.000 description 12
- 235000019634 flavors Nutrition 0.000 description 12
- 230000008569 process Effects 0.000 description 11
- -1 4 parts Chemical compound 0.000 description 6
- 241000234282 Allium Species 0.000 description 6
- 235000021168 barbecue Nutrition 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- 238000005554 pickling Methods 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 238000010008 shearing Methods 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 241001233037 catfish Species 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- VLTRZXGMWDSKGL-UHFFFAOYSA-N perchloric acid Chemical compound OCl(=O)(=O)=O VLTRZXGMWDSKGL-UHFFFAOYSA-N 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 description 1
- 208000005623 Carcinogenesis Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000000184 acid digestion Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000011088 calibration curve Methods 0.000 description 1
- 230000036952 cancer formation Effects 0.000 description 1
- 231100000504 carcinogenesis Toxicity 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 238000004939 coking Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 238000007405 data analysis Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 238000004993 emission spectroscopy Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 239000003546 flue gas Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000014659 low sodium diet Nutrition 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229910017604 nitric acid Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 239000011241 protective layer Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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 present invention provides a low salt tender meat grilled fish slice production method, belonging to the field of food processing. The production method comprises the following steps: preparing materials, slicing fish meat, marinating fish slices, rolling to wrap flour, frying the fish slices in oil and baking the fried fish slices. Compared with the traditional products, the low salt tender meat grilled fish slice greatly reduces the salt content of the product, and is fresh and tender in meat quality. In addition, the product production process is green, healthy, safe, and environmentally protective.
Description
Technical field
The invention belongs to food processing field, particularly, relate to the tender seasoned preparation method of a kind of less salt meat.
Background technology
Along with the raising of people's living standard, people are not merely satisfied with the absorption of conventional food and have enough, but more focus on taste flavor and the nutrition arrangement of food, and rational dietary structure also contributes to healthy.Fish are delicious foods that people like, flesh of fish fine and tender taste is delicious, nutritious, and it contains the nutriments such as rich in protein, fat and vitamin, the good source of itself or some vitamins, mineral matter.
China's tradition seasoned goods are subject to liking of consumers in general due to the local flavor of its uniqueness in recent years deeply with special mouthfeel, have the stable market share.But the general salt content of seasoned goods is very high, the multiple cardiovascular and cerebrovascular disease such as hypertension, coronary heart disease can be caused, unhelpful to health.And be difficult in grilled fish manufacturing process ensure the Fresh & Tender in Texture of product, grilled fish product often meat is old, loses the delicacy of the flesh of fish itself.In addition, owing to containing unrighted acid in the body of fish, easily produce fishlike smell, not easily remove.Moreover prepared by traditional barbecue modes such as seasoned is baked by naked light, charcoal mostly, electricity is baked.Although seasoned delicious flavour is tempting, easily produces the multiple material with carcinogenesis under hot conditions, serious threat is constituted to the healthy of people; Containing a large amount of PM2.5 simultaneously in the flue gas that process of roasting produces, great pollution be also result in environment.For complying with modern consumer to low-sodium diet demand, research and development one can keep grilled fish original Fresh & Tender in Texture, again low sodium, health, safety, fast, Novel baking fillet goods that cost is low are extremely urgent.
Summary of the invention
Goal of the invention: in order to overcome above deficiency, the invention provides the tender seasoned preparation method of a kind of less salt meat.
Technical scheme: the invention provides the tender seasoned preparation method of a kind of less salt meat, comprise the following steps:
(1) material prepares: scaled by fish, clean, wash away the black film in fish belly, chop fin, cut fish head;
(2) cut into slices: the flesh of fish is tiltedly sliced into the thick fillet for 0.5-0.8cm;
(3) pickle: mix after adding preserving raw material in fillet, under 2-8 DEG C of condition, pickle 1-2h with after preservative film sealing;
Described preserving raw material component comprises: low sodium complex salt 3-5 part, glucose 1-2 part, fruits vinegar 5-10 part, light soy sauce 3-5 part, oyster sauce 3-5 part, black pepper 2-5 part, star aniseed powder 2-3 part, fennel powder 3-4 part, green onion 2-3 part, and ginger slice 3-4 part is by mass parts;
(4) powder is wrapped up in tumbling: add mealy potato 10-15 part by mass parts in fillet in step (3), drops in tumbler, tumbling 0.5-1h, rotating speed 10-15rpm, temperature 2-8 DEG C in cylinder, vacuum-0.07 ~-0.08MPa, cylinder slope 2-5 °; Add moisturizing agent 1-2 part by mass parts, tumbling 0.5-1h again under above-mentioned condition;
(5) excessively oily: frying pan 200 DEG C of preheating 2min, the flesh of fish in step (4) stir-fries 8-10s on frying pan;
(6) fillet baking: the fillet after step (5) is crossed oil carry out two sections of bakings in an oven:
First time baking: circulating air temperature 30-50 DEG C, wind speed is 1-3m/s, 0.5-1h, after first time baking, to fillet surface spraying baking liquid;
Second time baking: be warming up to circulating air temperature 90-110 DEG C, wind speed is 3-4m/s, 15-30min;
Described baking fluid component comprises: low sodium complex salt 1-2 part, glucose 1-2 part, oyster sauce 3-5 part, honey 2-3 part, ground cinnamon 2-3 part, fennel powder 1-2 part, and black pepper 2-3 part, by mass parts, joins in 15-20mL water and fully dissolves, obtained baking liquid;
Described moisturizing agent is the compound phosphoric acid salting liquid of 0.3-0.5%, and described composite phosphate is composed of the following components by mass percentage: sodium polyphosphate: sodium pyrophosphate: sodium metaphosphate: the mixture that sodium hydrogen phosphate forms according to the mass ratio of 1-2:1-2:1:1.With the addition of moisturizing agent wrapping up in powder tumbling procedure, effective reduce water loss while, by use composite phosphate moisturizing agent allow meat products improve meat retentiveness, strengthen adhesion.In further process, nutritive loss reduces, and measures raising, and matter structure improves.
The tender seasoned preparation method of less salt meat of the present invention is pickling in batching the precursor substance adding and can produce barbecue local flavor, effectively can infiltrate flesh of fish inside, is conducive to the generation of after-bake process barbecue local flavor.Wherein low sodium complex salt makes sodium chloride content in the flesh of fish lower, and pure natural fruits vinegar pickles the flesh of fish, allows the whole flesh of fish become soft, and has fruit aroma.Black pepper, ginger, green onion etc. can remove fish raw meat, and light soy sauce colouring, oyster sauce increases fresh.Powder process is wrapped up in and moisturizing to fish meat sheet simultaneously, reduce the loss of moisture, allow the flesh of fish become soft tender succulence.Myoarchitecture is impelled to relax by tumbling, increase cell permeability of the membrane, be convenient to distribution and the absorption of pickling liquid, accelerate the Distribution of pickling liquid in meat, the composition such as sugar, amino acid can be made to penetrate into inside meat simultaneously, after maturation, substantially improve local flavor and the flavour of product.Moreover oil processing allows the rapid coking in fillet surface form protective layer excessively, reduces water loss further.And adopt the two-stage to toast, slowly heat, adopt circulating air as heat medium, be heated evenly by the speed and temperature controlling hot blast.In conjunction with pickling and spray baking liquid, allow and oppress inside and outside delicious meat, and adopt the low-temperature bake technology of < 130 DEG C, overcome the drawback that conventional barbecue produces a large amount of harmful substance under the hot conditions of 180-250 DEG C, and greatly reduce barbecue oil smoke and PM2.5 discharge, reduce the pollution to environment, simultaneously safety environment protecting energy saving.
Further, the tender seasoned preparation method of above-mentioned less salt meat, low sodium complex salt comprises: sodium chloride 3-4 part, potassium chloride 4-5 part, gluconic acid sodium salt 1-2 part, inosinicacid 1-2 part, and saline taste polypeptide Gly-His1-3 part is by mass parts.On the basis ensureing local flavor and mouthfeel, can significantly reduce product sodium content, and be rich in multiple beneficial composition.
As a modification of the present invention, the tender seasoned preparation method of above-mentioned less salt meat, described low sodium complex salt also comprises magnesium chloride 1-2 part by mass parts.Wherein add the formation that magnesium chloride can reduce cadaveric rigidity, make Fresh & Tender in Texture and meat tenderness is homogeneous.
As a modification of the present invention, the tender seasoned preparation method of above-mentioned less salt meat, the mealy potato in step (4) can use equivalent kudzuvine root starch, tapioca flour, corn flour to replace.Use kudzuvine root starch, tapioca flour, corn flour to replace mealy potato, the content of starch both reduced in fish meat sheet is more healthy, can also change taste agent as one, caters to the hobby of multiple different taste crowd.
Beneficial effect: compared with prior art, the present invention has the following advantages: the sodium content both having reduced seasoned, can ensure the Fresh & Tender in Texture of product again simultaneously.In addition, process of producing product green, health, safety, environmental protection, contribute to cooking the standardization of industry production, scientific and modernization.
Accompanying drawing explanation
Fig. 1 is that embodiment 1-4 of the present invention and produced in conventional processes seasoned salinity evaluate shot chart;
Fig. 2 is that embodiment 1-4 of the present invention and produced in conventional processes seasoned tenderness evaluate shot chart;
Fig. 3 is embodiment 1-4 of the present invention and produced in conventional processes seasoned flavor evaluation shot chart;
Fig. 4 is that embodiment 1-4 of the present invention and produced in conventional processes seasoned succulence evaluate shot chart;
Fig. 5 is that shot chart is evaluated in embodiment 1-4 of the present invention and the general comment of produced in conventional processes seasoned;
Fig. 6 is that embodiment 1-4 of the present invention and produced in conventional processes seasoned PTS evaluate shot chart.
Detailed description of the invention
By several specific embodiment, will illustrate the present invention further below, these embodiments, just in order to describe the problem, are not a kind of restriction.
Embodiment 1
The tender seasoned preparation method of a kind of less salt meat, comprises the following steps:
1. raw materials:
(1) low sodium complex salt is prepared: by mass, 3 parts, sodium chloride, 4 parts, potassium chloride, gluconic acid sodium salt 1 part, inosinicacid 1 part, the obtained low sodium complex salt of saline taste polypeptide Gly-His1 part mixing.
(2) preserving raw material is prepared: by mass, low sodium complex salt 3 parts, glucose 1 part, apple vinegar 5 parts, light soy sauce 3 parts, 3 parts, oyster sauce, black pepper 2 parts, star aniseed powder 2 parts, fennel powder 3 parts, green onion 2 parts, the obtained preserving raw material of ginger slice 3 parts mixing.
(3) preparation baking liquid: by mass, low sodium complex salt 1 part, glucose 1 part, 3 parts, oyster sauce, honey 2 parts, ground cinnamon 2 parts, fennel powder 1 part, black pepper 2 parts, joins in 15mL water and fully dissolves, obtained baking liquid.
(4) moisturizing agent is prepared: the moisturizing agent described in the present embodiment is the compound phosphoric acid salting liquid of 0.3%, and described composite phosphate is composed of the following components by mass percentage: sodium polyphosphate: sodium pyrophosphate: sodium metaphosphate: the mixture that sodium hydrogen phosphate forms according to the mass ratio of 1:1:1:1.
2. manufacturing process:
(1) material prepares: butchered by heavy for live body about 2kg snakeheaded fish, scaled by fish, clean, wash away the black film in fish belly, chop fin, cut fish head;
(2) cut into slices: the flesh of fish is tiltedly sliced into the thick fillet for 0.5cm;
(3) pickle: mix after adding preserving raw material in fillet, under 2 DEG C of conditions, pickle 1h with after preservative film sealing;
(4) powder is wrapped up in tumbling: add 10 parts of mealy potatos by mass parts in fillet in step (3), drops in tumbler, tumbling 0.5h, rotating speed 10rpm, temperature 2 DEG C in cylinder, vacuum-0.07MPa, cylinder slope 2 °; Add moisturizing agent 1 part by mass parts, tumbling 0.5h again under above-mentioned condition;
(5) excessively oily: frying pan 200 DEG C of preheating 2min, the flesh of fish in step (4) stir-fries 8s on frying pan;
(6) fillet baking: the fillet after step (5) is crossed oil carry out two sections of bakings in an oven:
First time baking: circulating air temperature 30 DEG C, wind speed is 1m/s, 0.5h, after first time baking, to fillet surface spraying baking liquid;
Second time baking: be warming up to circulating air temperature 90 DEG C, wind speed is 3m/s, 15min.
Obtain the seasoned product of embodiment 1.
Embodiment 2
1. raw materials:
(1) low sodium complex salt is prepared: by mass, 4 parts, sodium chloride, 5 parts, potassium chloride, 2 parts, magnesium chloride, gluconic acid sodium salt 2 parts, inosinicacid 2 parts, the obtained low sodium complex salt of saline taste polypeptide Gly-His3 part mixing.
(2) preserving raw material is prepared: by mass, low sodium complex salt 5 parts, glucose 2 parts, lemon vinegar 10 parts, light soy sauce 5 parts, 5 parts, oyster sauce, black pepper 5 parts, star aniseed powder 3 parts, fennel powder 4 parts, green onion 3 parts, the obtained preserving raw material of ginger slice 4 parts mixing.
(3) preparation baking liquid: by mass, low sodium complex salt 2 parts, glucose 2 parts, 5 parts, oyster sauce, honey 3 parts, ground cinnamon 3 parts, fennel powder 2 parts, black pepper 3 parts, joins in 20mL water and fully dissolves, obtained baking liquid.
(4) moisturizing agent is prepared: the moisturizing agent described in the present embodiment is the compound phosphoric acid salting liquid of 0.5%, and described composite phosphate is composed of the following components by mass percentage: sodium polyphosphate: sodium pyrophosphate: sodium metaphosphate: the mixture that sodium hydrogen phosphate forms according to the mass ratio of 2:2:1:1.
2. manufacturing process:
(1) material prepares: butchered by heavy for live body about 2.5kg catfish, scaled by fish, clean, wash away the black film in fish belly, chop fin, cut fish head;
(2) cut into slices: the flesh of fish is tiltedly sliced into the thick fillet for 0.8cm;
(3) pickle: mix after adding preserving raw material in fillet, under 8 DEG C of conditions, pickle 2h with after preservative film sealing;
(4) powder is wrapped up in tumbling: add 15 parts of kudzuvine root starch by mass parts in fillet in step (3), drops in tumbler, tumbling 1h, rotating speed 15rpm, temperature 8 DEG C in cylinder, vacuum-0.08MPa, cylinder slope 5 °; Add moisturizing agent 2 parts by mass parts, tumbling 1h again under above-mentioned condition;
(5) excessively oily: frying pan 200 DEG C of preheating 2min, the flesh of fish in step (4) stir-fries 10s on frying pan;
(6) fillet baking: the fillet after step (5) is crossed oil carry out two sections of bakings in an oven:
First time baking: circulating air temperature 50 C, wind speed is 3m/s, 1h, after first time baking, to fillet surface spraying baking liquid;
Second time baking: be warming up to circulating air temperature 110 DEG C, wind speed is 4m/s, 30min.
Obtain the seasoned product of embodiment 2.
Embodiment 3
1. raw materials:
(1) low sodium complex salt is prepared: by mass, 3 parts, sodium chloride, 5 parts, potassium chloride, gluconic acid sodium salt 2 parts, inosinicacid 1 part, the obtained low sodium complex salt of saline taste polypeptide Gly-His2 part mixing.
(2) preserving raw material is prepared: by mass, low sodium complex salt 4 parts, glucose 2 parts, apple vinegar 8 parts, light soy sauce 4 parts, 4 parts, oyster sauce, black pepper 3 parts, star aniseed powder 2 parts, fennel powder 3 parts, green onion 3 parts, the obtained preserving raw material of ginger slice 4 parts mixing.
(3) preparation baking liquid: by mass, low sodium complex salt 1 part, glucose 1 part, 4 parts, oyster sauce, honey 3 parts, ground cinnamon 2 parts, fennel powder 1 part, black pepper 3 parts, joins in 18mL water and fully dissolves, obtained baking liquid.
(4) moisturizing agent is prepared: the moisturizing agent described in the present embodiment is the compound phosphoric acid salting liquid of 0.4%, and described composite phosphate is composed of the following components by mass percentage: sodium polyphosphate: sodium pyrophosphate: sodium metaphosphate: the mixture that sodium hydrogen phosphate forms according to the mass ratio of 2:2:1:1.
2. manufacturing process:
(1) material prepares: butchered by heavy for live body about 2kg catfish, scaled by fish, clean, wash away the black film in fish belly, chop fin, cut fish head;
(2) cut into slices: the flesh of fish is tiltedly sliced into the thick fillet for 0.7cm;
(3) pickle: mix after adding preserving raw material in fillet, under 4 DEG C of conditions, pickle 1.5h with after preservative film sealing;
(4) powder is wrapped up in tumbling: add 12 parts of tapioca flours by mass parts in fillet in step (3), drops in tumbler, tumbling 50min, rotating speed 12rpm, temperature 4 DEG C in cylinder, vacuum-0.07MPa, cylinder slope 4 °; Add moisturizing agent 1 part by mass parts, tumbling 40min again under above-mentioned condition;
(5) excessively oily: frying pan 200 DEG C of preheating 2min, the flesh of fish in step (4) stir-fries 9s on frying pan;
(6) fillet baking: the fillet after step (5) is crossed oil carry out two sections of bakings in an oven:
First time baking: circulating air temperature 40 DEG C, wind speed is 2m/s, 40min, after first time baking, to fillet surface spraying baking liquid;
Second time baking: be warming up to circulating air temperature 100 DEG C, wind speed is 3m/s, 20min.
Obtain the seasoned product of embodiment 3.
Embodiment 4
1. raw materials:
(1) low sodium complex salt is prepared: by mass, 3 parts, sodium chloride, 4 parts, potassium chloride, 1 part, magnesium chloride, gluconic acid sodium salt 2 parts, inosinicacid 2 parts, the obtained low sodium complex salt of saline taste polypeptide Gly-His2 part mixing.
(2) preserving raw material is prepared: by mass, low sodium complex salt 3 parts, glucose 2 parts, apple vinegar 10 parts, light soy sauce 4 parts, 4 parts, oyster sauce, black pepper 3 parts, star aniseed powder 2 parts, fennel powder 3 parts, green onion 2 parts, the obtained preserving raw material of ginger slice 4 parts mixing.
(3) preparation baking liquid: by mass, low sodium complex salt 2 parts, glucose 2 parts, 5 parts, oyster sauce, honey 3 parts, ground cinnamon 3 parts, fennel powder 2 parts, black pepper 2 parts, joins in 20mL water and fully dissolves, obtained baking liquid.
(4) moisturizing agent is prepared: the moisturizing agent described in the present embodiment is the compound phosphoric acid salting liquid of 0.4%, and described composite phosphate is composed of the following components by mass percentage: sodium polyphosphate: sodium pyrophosphate: sodium metaphosphate: the mixture that sodium hydrogen phosphate forms according to the mass ratio of 1-:2:1:1.
2. manufacturing process:
(1) material prepares: butchered by heavy for live body about 2kg snakeheaded fish, scaled by fish, clean, wash away the black film in fish belly, chop fin, cut fish head;
(2) cut into slices: the flesh of fish is tiltedly sliced into the thick fillet for 0.5cm;
(3) pickle: mix after adding preserving raw material in fillet, under 4 DEG C of conditions, pickle 2h with after preservative film sealing;
(4) powder is wrapped up in tumbling: add 10 portions of corn flour by mass parts in fillet in step (3), drops in tumbler, tumbling 1h, rotating speed 10rpm, temperature 4 DEG C in cylinder, vacuum-0.08MPa, cylinder slope 5 °; Add moisturizing agent 2 parts by mass parts, tumbling 1h again under above-mentioned condition;
(5) excessively oily: frying pan 200 DEG C of preheating 2min, the flesh of fish in step (4) stir-fries 10s on frying pan;
(6) fillet baking: the fillet after step (5) is crossed oil carry out two sections of bakings in an oven:
First time baking: circulating air temperature 50 C, wind speed is 3m/s, 1h, after first time baking, to fillet surface spraying baking liquid;
Second time baking: be warming up to circulating air temperature 110 DEG C, wind speed is 3m/s, 15min.
Obtain the seasoned product of embodiment 4.
Further illustrate beneficial effect of the present invention below by way of experimental data, the seasoned prepared embodiment 1-4 and traditional seasoned method respectively carries out sodium content mensuration, shearing force measures and sensory evaluation:
(1) sodium content measures
Seasoned prepared by embodiment 1-4 and traditional seasoned method is got three samples at random, and accurately takes 2g sample respectively, add 30mL mixed acid digestion liquid (nitric acid and perchloric acid 4:1 mix), upper cover seals.Be placed in 40 DEG C of electric hot plate digestion completely to water white transparency.The heating of every increment liquid is concentrated into and is less than 2mL, after cooling, sample liquid to be transferred to respectively in 100mL volumetric flask and to wash constant volume, after mixing, sample liquid filter paper being filled into respectively in dry 10mL scale, being settled to scale.Adopt flame emission spectrometry by sodium content in calibration curve method working sample, result is as shown in the table:
Table 1 product sodium content
Note: numeric representation is mean+SD (n=3)
(2) shearing force measures
Seasoned prepared by embodiment 1-4 and traditional seasoned method is got three samples at random, tested meat sample is cut by the direction parallel with muscle fibre with rounded sample device, cedductor is sheared along vertical muscle fibre direction with C-LM3B Meat Tenderness instrument, and record shear force value, contrast after Data Analysis Services, as shown in table 2.
Table 2 product shearing force
Note: numeric representation is mean+SD (n=3)
(3) sensory evaluation
Stochastic choice ordinary consumer 200 people, wherein each 100 people of men and women, are divided into 20 groups, often organize each 5 people of men and women.The seasoned sample prepared embodiment 1-4 and traditional seasoned method is respectively tasted and fills in a form evaluation, comprises salinity, tenderness, local flavor, succulence and general comment, as shown in table 3.
Table 3 sense organ evaluating meter
Calculate final score after having evaluated, wherein the general comment of final score=30% salinity+30% tenderness+10% local flavor+10% succulence+20%, salinity, tenderness, local flavor, succulence and general comment and PTS result are respectively as shown in figures 1 to 6.
The above is only several embodiments of invention, and it should be pointed out that for those skilled in the art, under the prerequisite not departing from inventive principle, can also make some improvement, these improvement also should be considered as protection scope of the present invention.
Claims (4)
1. the tender seasoned preparation method of less salt meat, is characterized in that: comprise the following steps:
(1) material prepares: scaled by fish, clean, wash away the black film in fish belly, chop fin, cut fish head;
(2) cut into slices: the flesh of fish is tiltedly sliced into the thick fillet for 0.5-0.8cm;
(3) pickle: mix after adding preserving raw material in fillet, under 2-8 DEG C of condition, pickle 1-2h with after preservative film sealing;
Described preserving raw material component comprises: low sodium complex salt 3-5 part, glucose 1-2 part, fruits vinegar 5-10 part, light soy sauce 3-5 part, oyster sauce 3-5 part, black pepper 2-5 part, star aniseed powder 2-3 part, fennel powder 3-4 part, green onion 2-3 part, and ginger slice 3-4 part is by mass parts;
(4) powder is wrapped up in tumbling: add mealy potato 10-15 part by mass parts in fillet in step (3), drops in tumbler, tumbling 0.5-1h, rotating speed 10-15rpm, temperature 2-8 DEG C in cylinder, vacuum-0.07 ~-0.08MPa, cylinder slope 2-5 °; Add moisturizing agent 1-2 part by mass parts, tumbling 0.5-1h again under above-mentioned condition;
(5) excessively oily: frying pan 200 DEG C of preheating 2min, the flesh of fish in step (4) stir-fries 8-10s on frying pan;
(6) fillet baking: the fillet after step (5) is crossed oil carry out two sections of bakings in an oven:
First time baking: circulating air temperature 30-50 DEG C, wind speed is 1-3m/s, 0.5-1h, after first time baking, to fillet surface spraying baking liquid;
Second time baking: be warming up to circulating air temperature 90-110 DEG C, wind speed is 3-4m/s, 15-30min;
Described baking fluid component comprises: low sodium complex salt 1-2 part, glucose 1-2 part, oyster sauce 3-5 part, honey 2-3 part, ground cinnamon 2-3 part, fennel powder 1-2 part, and black pepper 2-3 part, by mass parts, joins in 15-20mL water and fully dissolves, obtained baking liquid;
Described moisturizing agent is the compound phosphoric acid salting liquid of 0.3-0.5%, and described composite phosphate is composed of the following components by mass percentage: sodium polyphosphate: sodium pyrophosphate: sodium metaphosphate: the mixture that sodium hydrogen phosphate forms according to the mass ratio of 1-2:1-2:1:1.
2. the tender seasoned preparation method of less salt meat according to claim 1, is characterized in that: low sodium complex salt comprises: sodium chloride 3-4 part, potassium chloride 4-5 part, gluconic acid sodium salt 1-2 part, inosinicacid 1-2 part, saline taste polypeptide Gly-His1-3 part is by mass parts.
3. the tender seasoned preparation method of less salt meat according to claim 2, is characterized in that: described low sodium complex salt also comprises magnesium chloride 1-2 part by mass parts.
4. the tender seasoned preparation method of less salt meat according to claim 1, is characterized in that: the mealy potato in step (4) can use equivalent kudzuvine root starch, tapioca flour, corn flour to replace.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510419789.9A CN105077363A (en) | 2015-07-17 | 2015-07-17 | Low salt tender meat grilled fish slice production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510419789.9A CN105077363A (en) | 2015-07-17 | 2015-07-17 | Low salt tender meat grilled fish slice production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105077363A true CN105077363A (en) | 2015-11-25 |
Family
ID=54559410
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510419789.9A Pending CN105077363A (en) | 2015-07-17 | 2015-07-17 | Low salt tender meat grilled fish slice production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105077363A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105595225A (en) * | 2016-01-15 | 2016-05-25 | 安徽省好再来食品有限公司 | Production method of ready-to-eat grass carp |
| CN105852024A (en) * | 2016-04-06 | 2016-08-17 | 安徽新珠城鱼坊餐饮管理有限公司 | Grilled fish pickling material |
| CN110574885A (en) * | 2019-10-25 | 2019-12-17 | 石狮市华宝明祥食品有限公司 | method for making low-salt tender meat grilled fish fillet |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101073417A (en) * | 2007-06-25 | 2007-11-21 | 吴江市方霞企业信息咨询有限公司 | Dried freshwater fish |
| CN102132900A (en) * | 2011-03-18 | 2011-07-27 | 浙江山水郎食品有限公司 | Method for processing instant roasted flavor fish |
| CN102366126A (en) * | 2011-08-11 | 2012-03-07 | 浙江省海洋开发研究院 | Manufacturing method of roast fish |
| CN102960746A (en) * | 2012-12-21 | 2013-03-13 | 南京农业大学 | Processing technology of low-sodium crisp and tender salted waterfowl-meat product |
| CN102960781A (en) * | 2012-12-17 | 2013-03-13 | 浙江海洋学院 | Cooked sliced croaker and processing method thereof |
| CN104207211A (en) * | 2013-06-05 | 2014-12-17 | 重庆市彭水县彭双科技有限公司 | Production method of Wuchang fish slices |
-
2015
- 2015-07-17 CN CN201510419789.9A patent/CN105077363A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101073417A (en) * | 2007-06-25 | 2007-11-21 | 吴江市方霞企业信息咨询有限公司 | Dried freshwater fish |
| CN102132900A (en) * | 2011-03-18 | 2011-07-27 | 浙江山水郎食品有限公司 | Method for processing instant roasted flavor fish |
| CN102366126A (en) * | 2011-08-11 | 2012-03-07 | 浙江省海洋开发研究院 | Manufacturing method of roast fish |
| CN102960781A (en) * | 2012-12-17 | 2013-03-13 | 浙江海洋学院 | Cooked sliced croaker and processing method thereof |
| CN102960746A (en) * | 2012-12-21 | 2013-03-13 | 南京农业大学 | Processing technology of low-sodium crisp and tender salted waterfowl-meat product |
| CN104207211A (en) * | 2013-06-05 | 2014-12-17 | 重庆市彭水县彭双科技有限公司 | Production method of Wuchang fish slices |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105595225A (en) * | 2016-01-15 | 2016-05-25 | 安徽省好再来食品有限公司 | Production method of ready-to-eat grass carp |
| CN105852024A (en) * | 2016-04-06 | 2016-08-17 | 安徽新珠城鱼坊餐饮管理有限公司 | Grilled fish pickling material |
| CN110574885A (en) * | 2019-10-25 | 2019-12-17 | 石狮市华宝明祥食品有限公司 | method for making low-salt tender meat grilled fish fillet |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104432142B (en) | Preparation method of spicy beef jerky | |
| CN102960746B (en) | Processing technology of low-sodium crisp and tender salted waterfowl-meat product | |
| CN103478752A (en) | Preparation method for low-sodium-salt spiced beef leisure food | |
| CN104000156A (en) | Low-salt marinade for duck necks, and preparation method and application thereof | |
| US10244770B2 (en) | Method for producing dried food | |
| CN102058077A (en) | Condiment for fish filets in hot chilli oil | |
| CN104757618B (en) | A kind of spicy caviar and its production method | |
| CN104172248A (en) | Pork chop hamburger and preparation method thereof | |
| CN106722294A (en) | A kind of pot-stewed fowl goose and preparation method thereof | |
| CN104286920A (en) | Chicken bone and flesh kebabs and production process thereof | |
| CN105077363A (en) | Low salt tender meat grilled fish slice production method | |
| CN103082205A (en) | Mongolia burger and preparation method thereof | |
| KR20050107303A (en) | Chicken spice included vegetables and fruits | |
| JP2020099204A (en) | Seasoning for microwave cooking | |
| CN104432141A (en) | Processing technology for tujia dried beef | |
| CN105077177B (en) | A kind of Islamic Highland cattle mutton sauce and processing method containing fern fiber crops and matrimony vine | |
| CN105077300A (en) | Low-fat, fresh and tender beefsteak processing method and product thereof | |
| CN112956670A (en) | Powder marinating material, preparation method thereof and processing method of marinated meat product | |
| CN103340417A (en) | Meat paper and manufacturing method thereof | |
| JP2009297009A (en) | Minced meat and food using the same | |
| RU2686791C1 (en) | Method for preparing dietary meat and vegetable products | |
| CN106578974A (en) | Hakka salted pork and preparation method of same | |
| CN103330099A (en) | Health-care bean curd boiled-dumpling and preparation method thereof | |
| CN105211905A (en) | A kind of liver-protection health-care duck string and preparation method thereof | |
| RU2363322C1 (en) | Production method for preserves "moscow cutlets with red sauce, onion and pickled gherkins" |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151125 |