CN105124651A - Seasoning liquor and method for processing half-dry instant silvery pomfret through seasoning liquor - Google Patents
Seasoning liquor and method for processing half-dry instant silvery pomfret through seasoning liquor Download PDFInfo
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- CN105124651A CN105124651A CN201510687866.9A CN201510687866A CN105124651A CN 105124651 A CN105124651 A CN 105124651A CN 201510687866 A CN201510687866 A CN 201510687866A CN 105124651 A CN105124651 A CN 105124651A
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Abstract
The invention relates to the field of silvery pomfret processing, in particular to seasoning liquor and a method for processing half-dry instant silvery pomfret through the seasoning liquor. The seasoning liquor is reasonable in matching, and thus fish products processed through the seasoning liquor are moderate in sweetness and saltiness, rich in taste and fragrance, free of fishy smells, harmonious in aroma, unique in flavor, glossy and rich in nutrition. According to the method for processing half-dry instant silvery pomfret, after fishy smell removing treatment is carried out, the technological processes of first-time drying, seepage of the seasoning liquor, frying and second-time drying are sequentially adopted. The processed half-dry instant silvery pomfret is tawny in surface skin, uniform and glossy in color, the taste of the processed half-dry instant silvery pomfret is proper in saltiness and sweetness, rich and harmonious in aroma, rich in after taste in the mouth and long in aftertaste, and the flavor of the processed half-dry instant silvery pomfret is rich in aroma, free of peculiar smells or oil flavor and free of fishy smells; the processed half-dry instant silvery pomfret is rich in nutrition, unique in flavor and moderate in hardness.
Description
Technical field
The present invention relates to golden butterfish manufacture field, in particular to a kind of baste and the method with the half-dried instant golden butterfish of this baste processing.
Background technology
The distinctive bad smell of fish itself is the unacceptable main cause of consumer.Fishlike smell characteristic component is the δ-aminovaleric acid be present in fish-skin mucus, δ-amino valeral and hexahydropyridine compounds is formed jointly and VFA in fish body and low molecular weight volatile aldehyde, ketone etc.In addition, also can be decomposed into trimethylamine and dimethylamine under the effect of enzyme and microorganism containing a large amount of TMAOs in ocean fish body, and the bad smell of fish when trimethylamine and δ-composition such as aminovaleric acid and hexahydropyridine exist jointly, can be strengthened.
At present, carry out deep processing with golden butterfish for raw material, producing high value-added product is current vital task, but research in this respect and product are still little, and on market, golden butterfish is based on primary processed items such as freezing full fish, frozen fillets.Both at home and abroad the ocean fish processing salt that adopts is pickled, is smoked or be made into tin product more, however these processing modes can make product salt content too high, containing the carcinogenic substances such as BaP or the original nutrition of heavy damage ocean fish.And be directed to instant marine product at present to focus mostly in Penaeus Vannmei, various shellfish, oyster, abalone etc., and about the instant product of golden butterfish, domesticly have no report.
In view of this, special proposition the present invention.
Summary of the invention
The first object of the present invention is to provide a kind of baste, described baste reasonable mixture ratio, uses this baste to process the fish products obtained sweet salty moderate, flavour aromatic flavour, and without fishy smell, aroma is coordinated, unique flavor, and good luster is nutritious.
The second object of the present invention is to provide a kind of method of processing half-dried instant golden butterfish, processes the half-dried instant golden butterfish color and luster obtained: epidermis yellowish-brown, evenly, glossy; Flavour: salty comfortable suitable, vinosity strong and coordinate, mouth has lingering fragrance and long times of aftertaste; Smell: aroma is strong, free from extraneous odour or oil consumption taste, without fishy smell.
In order to realize above-mentioned purpose of the present invention, spy by the following technical solutions:
A kind of baste, containing following component: salt 1.0%-1.5%, sugared 2%-3%, soy sauce 1.5%-3.0%, wine 25%-35%, capsicum 1.5%-3.0%, star aniseed powder 0.3%-0.6%, pepper powder 0.3%-0.7%, zanthoxylum powder 0.3%-0.7%, surplus is water; Wherein, described wine is mountain rum, pure mellow wine and old village head's white wine is that 0.9-1.2:0.9-1.2:0.9-1.1 mixes with volume ratio.
Baste provided by the invention, baste reasonable mixture ratio, uses this baste to process the fish products obtained sweet salty moderate, flavour aromatic flavour, and without fishy smell, aroma is coordinated, and unique flavor is glossy, nutritious.
In order to strengthen the proportion relation between each raw material further, to obtain the more superior fish products of local flavor, preferably, described baste contains following component: salt 1.0%, sugar 2.5%, soy sauce 2%, wine 30%, capsicum 2%, star aniseed powder 0.5%, pepper powder 0.5%, zanthoxylum powder 0.5%, surplus is water.
Further, described mountain rum is 8-15 °, and described pure mellow wine is 18-25 °, and described old village head's white wine is 40-45 °.
More preferably, described mountain rum is 10-12 °, and described pure mellow wine is 19-21 °, and described old village head's white wine is 42-45 °
Present invention also offers a kind of method of processing half-dried instant golden butterfish, comprise the following steps:
(a), by stripping and slicing after golden butterfish pretreatment, then carry out de-raw meat;
B the golden butterfish block after (), defishying carries out dry tack free, then adopt above-mentioned described baste vacuum impregnation;
(c), by baste soak after golden butterfish block fried, fried rear drying;
After (d), vacuum packaging, ultra-high pressure sterilization.
The processing method of a kind of half-dried instant golden butterfish provided by the invention, after de-raw meat pretreatment, adopt that primary drying, baste permeate, the technological process of fried, redrying successively, the instant golden butterfish product produced, nutritious, unique flavor, neither too hard, nor too soft.
Preferably, in step (a), described de-raw meat in the following ways:
It is more than 0.3% sodium carbonate liquor that described golden butterfish block is first put into mass concentration, at 28 ± 2 DEG C, soak 25-35min;
Then put into the Jiang Shuizhong that mass concentration is more than 0.0625g/ml, at 4 ± 2 DEG C, soak more than 4h.
This defishying method, golden butterfish block is first soaked certain hour at the sodium carbonate liquor of certain concentration at specific temperature, and then at specific temperature, soak certain hour through the Jiang Shui of certain concentration, de-raw meat is carried out by golden butterfish, golden butterfish block after treatment without fishy smell, and does not affect the quality of himself.
Wherein, Jiang Shui is by ginger chopping, and adding water to boil forms, and boiling the water yield of evaporating in process is the 30%-50% of total Water, and the ginger water concentration finally obtained is more than 0.0625g/ml.If ginger water concentration is 0.01g/ml, refer to the ginger with 10g, add water 200ml, and the ginger water volume finally obtained is 100ml; The rest may be inferred.
Through verification experimental verification, the mass concentration of sodium carbonate liquor is that 0.4%-0.6% all reaches and goes raw meat effect preferably.Preferably, the mass concentration of described sodium carbonate liquor is 0.4%-0.6%.
Consider local flavor and cost factor, more preferably, the mass concentration of described sodium carbonate liquor is 0.4%.
Preferably, the mass concentration of described Jiang Shui is 0.0625g/ml-1.125g/ml.
More preferably, the mass concentration of described Jiang Shui is 0.0625g/ml.
Through verification experimental verification, along with the increase of ginger water concentration, fish block fishy smell is decreased to gradually substantially without fishy smell, but there will not be peculiar smell.Therefore, consider cost factor, finally determine that ginger water concentration 0.0625g/ml is as more excellent level.
Through verification experimental verification, the time of soaking in sodium carbonate liquor is that about 30min reaches and goes raw meat effect preferably, and preferably, the time of soaking in sodium carbonate liquor is 30 ± 2min.
Through verification experimental verification, along with the increase of ginger water-soaking time, fish block fishy smell is decreased to gradually substantially without fishy smell, but there will not be peculiar smell.Therefore, consider cost factor, finally determine that soak time 4h is as more excellent level.Preferably, be 4h-6h in the time that Jiang Shuizhong soaks, be more preferably 4h.
Further, described golden butterfish pretreatment is: after golden butterfish cleaning, decaptitate, remove fin, remove internal organ.
Further, the size of described golden butterfish block is 2.5-3.5cm × 1.5-2.5cm × 0.5-1.5cm.
Select 60 degrees Celsius of forced air dryings, vacuum drying, 20 degrees Celsius of cold air dryings, fried and microwave drying Lung biopsies respectively.Contrast finds: consider from energy consumption and products'texture two aspect, microwave and fried comparatively other drying means better effects if.When reaching considerable moisture activity, microwave both can save time and the energy largely, solved again the problem of other dry moisture distributing inhomogeneity; Fried, product peculiar taste can be given again by fast dewatering.
Preferably, step (b) adopts microwave drying with the drying in (c);
Drying in step (b) is: power 180-220W, and effect duration is 1-2min;
Drying in step (c) is: power 180-220W, and effect duration is 150-210s.
A microwave in step (b) makes the moisture bringing fish block in raw meat process into effectively be got rid of, fish block surface almost there is no water and structure of fish muscle compared to the fast more consolidation of raw fish.Secondary microwave in step (c) makes grease (sucking in fried operation) too much in fish block eject; In addition, the shell of fried rear fish block is harder and fish block internal moisture is more, and secondary microwave can make again to arrange through the fish block moisture of grease, and the moisture distribution of fish block is homogeneous, ensure that the good matter structure (chewing strength) of product.
Along with the prolongation of deep-fat frying time, subjective appreciation score is fallen after rising.Fish block chewiness first becomes good gradually, reduces mouthfeel because fish block is really up to the mark afterwards.Further, described fried in step (c) is: take frying temperature as 160-180 DEG C, frying 150-210s;
Being more preferably with frying temperature is 170 DEG C, frying 180s.
Adopt Dipping, vacuum impregnation, HIGH PRESSURE TREATMENT three kinds of modes, explore the method for condiment infiltration fish block, contrast finds: Dipping length consuming time, and HIGH PRESSURE TREATMENT easily makes fish block rotten to the corn, and vacuum impregnation had both shortened the matter structure that salting period can keep fish block good.Preliminary result shows: primary drying adopts microwave method, makes fish block fast dewatering thus contributes to accelerating the vacuum infiltration speed of subsequent step; Adopt fried after vacuum infiltration and the dry products'texture obtained of secondary microwave is best.
Empirical tests, with the prolongation of vacuum impregnation time, subjective appreciation score is in the rear slowly downward trend of first very fast rising, and main cause is the increase along with time of penetration, and fish block is tasty gradually, until best; Time of penetration is long, and fish block taste is overweight, causes sensory effects to decline.Preferably, in step (b), described immersion adopts vacuum impregnation, and described vacuum impregnation is: vacuum infiltration more than 3 hours under-0.1 ± 0.05MPa condition, is preferably 3-4 hour.
Ultra-high pressure sterilization affects very little on the nutrition of golden butterfish and matter structure, maintains the nutrition of golden butterfish, hardness, chewiness and elasticity preferably.Further, the described ultra-high pressure sterilization in step (d) is: keep 10-20min at super-pressure 400-600MPa and 10-30 DEG C, is preferably and keeps 10-20min at super-pressure 500-600MPa and 10-30 DEG C; Be more preferably and keep 15-20min at super-pressure 500-600MPa and 10-20 DEG C.
The instant golden butterfish product that the present invention produces, nutritious, unique flavor, neither too hard, nor too soft, provide reliable theoretical foundation by the suitability for industrialized production for product.
The present invention processes obtained half-dried instant golden butterfish also in protection scope of the present invention.
Compared with prior art, beneficial effect of the present invention is:
(1) present invention also offers specific baste, reasonable mixture ratio, use this baste to process the fish products obtained sweet salty moderate, flavour aromatic flavour, without fishy smell, aroma is coordinated, unique flavor, and good luster is nutritious.
(2) processing method of a kind of half-dried instant golden butterfish provided by the invention, after de-raw meat pretreatment, adopt that primary drying, baste permeate, the technological process of fried, redrying successively, the instant golden butterfish product produced, nutritious, unique flavor, neither too hard, nor too soft.
(3) golden butterfish defishying method provided by the invention, golden butterfish block is first soaked certain hour at the sodium carbonate liquor of certain concentration at specific temperature, and then at specific temperature, soak certain hour through the Jiang Shui of certain concentration, the golden butterfish block obtained without fishy smell, and does not affect the quality of himself.
(4) the present invention has also carried out further restriction to sodium carbonate liquor and ginger water concentration and soak time and temperature, when not affecting its quality, reaching and better going raw meat effect.
(5) the present invention also limits drying mode, frying temperature and time, reaches and better reduces energy consumption, do not destroy the effect of products'texture.
(6) and provide specific dipping method, the matter structure not only having shortened salting period but also fish block can be kept good, the color and luster of obtained golden butterfish fish block, flavour and smell are excellent.
(7) present invention also defines specific sterilization method, on the nutrition of golden butterfish and the impact of matter structure very little, maintain the nutrition of golden butterfish, hardness, chewiness and elasticity preferably.
Accompanying drawing explanation
In order to be illustrated more clearly in the embodiment of the present invention or technical scheme of the prior art, be briefly described to the accompanying drawing used required in embodiment or description of the prior art below.
Fig. 1 be in the embodiment of the present invention 3 vacuum impregnation time and deep-fat frying time to the response surface solid space figure of subjective appreciation;
Fig. 2 be in the embodiment of the present invention 3 vacuum impregnation time and secondary microwave drying time to the response surface solid space figure of subjective appreciation;
Fig. 3 be in the embodiment of the present invention 3 deep-fat frying time and secondary microwave drying time to the response surface solid space figure of subjective appreciation.
Detailed description of the invention
Below in conjunction with embodiment, embodiment of the present invention are described in detail, but it will be understood to those of skill in the art that the following example only for illustration of the present invention, and should not be considered as limiting the scope of the invention.Unreceipted actual conditions person in embodiment, the condition of conveniently conditioned disjunction manufacturer suggestion is carried out.Agents useful for same or the unreceipted production firm person of instrument, being can by the conventional products of commercially available acquisition.
Embodiment 1
After golden butterfish cleaning, decaptitate, remove fin, remove internal organ, then stripping and slicing, the golden butterfish block size obtained is 2.5-3.5cm × 1.5-2.5cm × 0.5-1.5cm, for follow-up test.
The de-raw meat scheme of design, specifically as shown in table 1, the de-raw meat scheme of design all at room temperature processes 4 hours, and the result obtained is as shown in table 1.
Table 1 takes off raw meat scheme and deodorization effect
Note: sensory evaluation scores, 0-is without fishy smell; 1-is fishy smell slightly; 3-has fishy smell; 4-fishy smell is general; 5-fishy smell is laid particular stress on; 6-fishy smell is heavier; 7-fishy smell is very heavy.
Therefore, the mode being selected in week-base water+Jiang Shui cooperation carries out defishying to golden butterfish.Below each parameter is measured.
1. alkaline soak method single factor experiment
At 28 DEG C, by fish block respectively 0.1%, 0.2%, 0.4%, 0.6%, 0.8% Na
2cO
3soak 30min in solution, carry out fishy smell evaluation;
At 28 DEG C, by fish block 0.4% Na
2cO
3soak 10min, 20min, 30min, 45min, 60min respectively in solution, carry out fishy smell evaluation;
By fish block 0.4% Na
2cO
3at 28 DEG C, 4 DEG C, soak 30min in solution, carry out fishy smell evaluation.
Result is as shown in table 2-table 4.
Buck concentration is on the impact of fishy smell, as shown in table 2.
Table 2 buck concentrations versus result
| Numbering | Na 2CO 3Concentration/% | Soak time/min | Soaking temperature/DEG C | Fishy smell is evaluated |
| 1 | 0.1 | 30 | 28 | Fishy smell is very large |
| 2 | 0.2 | 30 | 28 | Fishy smell is larger |
| 3 | 0.4 | 30 | 28 | Fishy smell is less |
| 4 | 0.6 | 30 | 28 | Fishy smell is less |
| 5 | 0.8 | 30 | 28 | Slightly peculiar smell |
Can be drawn by table 2, Na
2cO
3solution has and certain goes raw meat effect, but along with the increase of concentration, fishy smell disappears, and engenders peculiar smell, and fishiness disappears.Na
2cO
3solution concentration all reaches at 0.4%-0.6% and well goes raw meat effect.In addition, consider local flavor and cost factor, finally determine that concentration is the Na of 0.4%
2cO
3solution is as more excellent level.
The impact of alkaline soak time on fishy smell is as shown in table 3.
Table 3 alkaline soak time comparing result
| Numbering | Concentration/% | Soak time/min | Soaking temperature/DEG C | Fishy smell is evaluated |
| 1 | 0.4 | 10 | 28 | Fishy smell is very large |
| 2 | 0.4 | 20 | 28 | Fishy smell is larger |
| 3 | 0.4 | 30 | 28 | Fishy smell is less |
| 4 | 0.4 | 45 | 28 | Slightly peculiar smell |
| 5 | 0.4 | 60 | 28 | Peculiar smell is larger |
Can be drawn by table 3, soak time has considerable influence to going raw meat effect, and along with the increase of soak time, fishy smell disappears, and fishiness disappears, and engenders peculiar smell.Therefore, consider local flavor and cost factor, finally determine that soak time 30min is as more excellent level.
The impact of alkaline soak temperature on fishy smell is as shown in table 4.
Table 4 alkaline soak temperature comparisons result
| Numbering | Concentration/% | Soak time/min | Soaking temperature/DEG C | Fishy smell is evaluated |
| 1 | 0.4 | 30 | 28 | Fishy smell is less |
| 2 | 0.4 | 30 | 4 | Fishy smell is larger |
Can be drawn by table 4, temperature has considerable influence to going raw meat effect, and the fish block fishy smell through 4 DEG C of process is still larger.Therefore, 28 DEG C of more excellent levels of conduct are determined.
2. go after raw meat through alkaline soak, alkaline soak selects 28 DEG C, and the mass concentration of sodium carbonate liquor is 0.4%, soaks 30min; Then utilize Jiang Shui to carry out secondary to fish block and remove raw meat, its conceptual design and obtain the results are shown in Table 5, table 6, table 7.
Table 5 ginger water concentration comparing result
| Numbering | Concentration g/ml | Soak time/h | Soaking temperature/DEG C | Fishy smell is evaluated |
| 1 | 0.0125 | 4 | 4 | Fishy smell is less |
| 2 | 0.0375 | 4 | 4 | Slightly fishy smell |
| 3 | 0.0625 | 4 | 4 | Substantially without fishy smell |
| 4 | 0.0875 | 4 | 4 | Substantially without fishy smell |
| 5 | 0.1125 | 4 | 4 | Substantially without fishy smell |
Can be drawn by table 5, along with the increase of ginger water concentration, fish block fishy smell is decreased to gradually substantially without fishy smell, but there will not be peculiar smell.The mass concentration of Jiang Shui is that 0.0625g/ml-1.125g/ml all serves and well goes raw meat effect; But consider cost factor, finally determine that ginger water concentration 0.0625g/ml is as more excellent level.
Table 6 ginger water-soaking time comparing result
| Numbering | Concentration g/ml | Soak time/h | Soaking temperature/DEG C | Fishy smell is evaluated |
| 1 | 0.0625 | 2 | 4 | Fishy smell is less |
| 2 | 0.0625 | 3 | 4 | Slightly fishy smell |
| 3 | 0.0625 | 4 | 4 | Substantially without fishy smell |
| 4 | 0.0625 | 5 | 4 | Substantially without fishy smell |
| 5 | 0.0625 | 6 | 4 | Substantially without fishy smell |
Can be drawn by table 6, along with the increase of soak time, fish block fishy smell is decreased to gradually substantially without fishy smell, and there will not be peculiar smell, soaks and within more than 4 hours, namely reaches substantially without the effect of fishy smell.But consider cost factor, finally determine that soak time 4h is as more excellent level.
Table 7 ginger water soaking temperature comparisons result
| Numbering | Concentration g/ml | Soak time/h | Soaking temperature/DEG C | Fishy smell is evaluated |
| 1 | 0.0625 | 4 | 28 | Slightly peculiar smell |
| 2 | 0.0625 | 4 | 4 | Substantially without fishy smell |
Can be drawn by table 7, soaking temperature has considerable influence to fish block fishy smell, and the fish block fishiness processed under normal temperature disappears, and occurs peculiar smell.Therefore, 4 DEG C of more excellent levels of conduct are determined.
Comprehensively draw to table 7 according to table 2, although alkaline soak has fish block certain go raw meat effect, fish block still has fishy smell, and along with the raising of each factor level, fishiness disappears, and engenders peculiar smell, has a strong impact on product special flavour.But fish block, after alkaline soak, utilizes Jiang Shui to carry out secondary immersion, can reach and well go raw meat effect, peculiar smell can not be produced while maintenance fishiness.Therefore, comprehensively analyzing, by fish block at 28 DEG C, is the Na of 0.4% in concentration
2cO
3after soaking 30min in solution, then at 4 DEG C, soak 4h as more excellent level with the Jiang Shui of 0.0625g/ml.
Embodiment 2
The present invention has also carried out following experiment:
Group 1: after golden butterfish cleaning, decaptitate, remove fin, remove internal organ, stripping and slicing, the size obtaining golden butterfish block is 2.5-3.5cm × 1.5-2.5cm × 0.5-1.5cm;
It is 0.3% sodium carbonate liquor that golden butterfish block is first put into mass concentration, at 30 DEG C, soak 35min;
Then put into the Jiang Shuizhong that mass concentration is more than 0.075g/ml, at 2 DEG C, soak 6h;
Group 2: after golden butterfish cleaning, decaptitate, remove fin, remove internal organ, stripping and slicing, the size obtaining golden butterfish block is 2.5-3.5cm × 1.5-2.5cm × 0.5-1.5cm;
It is 0.6% sodium carbonate liquor that golden butterfish block is first put into mass concentration, at 26 DEG C, soak 25min;
Then put into the Jiang Shuizhong that mass concentration is more than 1g/ml, at 6 DEG C, soak 4h;
Group 3: after golden butterfish cleaning, decaptitate, remove fin, remove internal organ, stripping and slicing, the size obtaining golden butterfish block is 2.5-3.5cm × 1.5-2.5cm × 0.5-1.5cm;
It is 0.5% sodium carbonate liquor that golden butterfish block is first put into mass concentration, at 28 DEG C, soak 28min;
Then put into the Jiang Shuizhong that mass concentration is more than 1.125g/ml, at 2 DEG C, soak 4h;
Group 4: after golden butterfish cleaning, decaptitate, remove fin, remove internal organ, stripping and slicing, the size obtaining golden butterfish block is 2.5-3.5cm × 1.5-2.5cm × 0.5-1.5cm;
It is 0.45% sodium carbonate liquor that golden butterfish block is first put into mass concentration, at 30 DEG C, soak 32min;
Then put into the Jiang Shuizhong that mass concentration is more than 1g/ml, at 4 DEG C, soak 5h;
Golden butterfish block after group 1-4 process is carried out fishy smell evaluation, in result and embodiment 1 by fish block at 28 DEG C, be the Na of 0.4% in concentration
2cO
3after soaking 30min in solution, then it is consistent at 4 DEG C, to soak 4h effect with the Jiang Shui of 0.0625g/ml.
Embodiment 3
Probe into first and second dry and condiment by preliminary experiment and permeated tasty method: select 60 degrees Celsius of forced air dryings, vacuum drying, 20 degrees Celsius of cold air dryings, fried and microwave drying Lung biopsies respectively.Contrast finds: consider from energy consumption and products'texture two aspect, microwave and fried comparatively other drying means better effects if.When reaching considerable moisture activity, microwave both can save time and the energy largely, solved again the problem of other dry moisture distributing inhomogeneity; Fried, product peculiar taste can be given again by fast dewatering.
Adopt Dipping, vacuum impregnation, HIGH PRESSURE TREATMENT three kinds of modes, explore the method for condiment infiltration fish block, contrast finds: Dipping length consuming time, and HIGH PRESSURE TREATMENT easily makes fish block rotten to the corn, and vacuum impregnation had both shortened the matter structure that salting period can keep fish block good.
Found by preliminary experiment: primary drying adopts microwave method, make fish block fast dewatering thus contribute to accelerating the vacuum infiltration speed of subsequent step; Adopt fried after vacuum infiltration and the dry products'texture obtained of secondary microwave is best.Wherein, baste contains following component: salt 1.0%, sugar 2.5%, soy sauce 2%, wine 30%, capsicum 2%, star aniseed powder 0.5%, pepper powder 0.5%, zanthoxylum powder 0.5%, and surplus is water; Wine is mountain rum, pure mellow wine and old village head's white wine mix with equal-volume ratio, and wherein, mountain rum is 12 °, and pure mellow wine is that pure mellow wine really reveals in 20 ° of Korea S, and old village head's white wine is 45 °;
Find through many experiments: a microwave drying is less for the sensory evaluation scores impact of finished product, and determines that its optimal parameter is 1.5min.Under to fix a microwave drying time be the condition of 1.5min, study vacuum infiltration time (3h, 4h, 5h), deep-fat frying time (2.5min, 3min, 3.5min), secondary microwave time (1.5min, 2min, 2.5min) respectively to the impact of sensory evaluation scores.
In above-mentioned test experimental basis, determine with vacuum impregnation time, deep-fat frying time, secondary microwave drying time for affecting the principal element of product sensory quality.Adopt the experiment of Box-BehnkenDesign (BBD) center combination design, choose vacuum infiltration time, deep-fat frying time, secondary microwave time 3 factors as experimental factor, sensory evaluation scores (Y) is response, designs response surface analysis test (table 8) of 3 factor 3 levels.
Table 8 respective face experimental factor water-glass
Sensory evaluation scores adopts ten point system, asks 10 food relevant speciality students to carry out sensory evaluation scores by sensory evaluation scores standard to sample, as shown in table 9.
Table 9 sensory evaluation standard
Note: total score=outward appearance * 0.3+ quality * 0.3+ local flavor * 0.4.
Use the experiment of DesignExpert8.0 Software for Design, and measure sensory scores, as shown in table 10.
The experimental design of table 10 response surface optimization and result
The results of analysis of variance of this response surface is in table 11.
The response surface variance analysis of table 11 sensory evaluation
| Source | Quadratic sum | The free degree | All square | F value | P value | Conspicuousness |
| Model | 11.01 | 9 | 1.22 | 29.14 | <0.0001 | Significantly |
| A | 0.43 | 1 | 0.43 | 10.19 | 0.0152 | |
| B | 0.10 | 1 | 0.10 | 2.47 | 0.1604 | |
| C | 0.99 | 1 | 0.99 | 23.68 | 0.0018 | |
| AB | 0.15 | 1 | 0.15 | 3.62 | 0.0987 | |
| AC | 1.60 | 1 | 1.60 | 38.11 | 0.0005 | |
| BC | 0.093 | 1 | 0.093 | 2.22 | 0.1802 |
| 1.08 | 1 | 1.08 | 25.68 | 0.0015 | ||
| 3.61 | 1 | 3.61 | 85.99 | <0.0001 | ||
| 2.20 | 1 | 2.20 | 52.49 | 0.0002 | ||
| Residual error | 0.29 | 7 | 0.042 | |||
| Lose and intend | 0.12 | 3 | 0.040 | 0.93 | 0.5026 | Not remarkable |
| Pure error | 0.17 | 4 | 0.043 |
From variance result, regression model F=29.14, P<0.0001, show that this model is remarkable.In model, factor A, C, AC are significantly, and from F value size known selected Three factors, C (secondary microwave drying time) is the most remarkable on results of sensory evaluation impact.Model loses the probability intended item and represent model predication value and actual value not matching, and its F value is 0.93, shows that model loses and intends and pure error not significant correlation; Its P value is 0.5026, shows that the probability Confirming model deviation having 50.26% is produced by noise, and therefore model mistake is intended not remarkable.Coefficient correlation=94.06% of model, the coefficient of variation (CV) value is 3.39%, and the simulation degree of correlation is higher, signal to noise ratio=12.986>4.So, forecast analysis can be carried out with this model.
Response surface can interaction effect between three-dimensional, reflection factor intuitively, and Fig. 1-Fig. 3 is the response surface solid space figure of pairwise interaction between vacuum impregnation time, deep-fat frying time, secondary microwave three factors drying time.When showing that in these three factors, any one variable gets zero level, all the other Two Variables are on the impact of sensory evaluation scores.
Fig. 1 is that vacuum impregnation time and deep-fat frying time are on the impact of subjective appreciation.As shown in Figure 1, when secondary microwave timing drying time one, vacuum impregnation time and deep-fat frying time are to the reciprocal effect of subjective appreciation.With the prolongation of vacuum impregnation time, subjective appreciation score is in the rear slowly downward trend of first very fast rising, and main cause is the increase along with time of penetration, and fish block is tasty gradually, until best; Time of penetration is long, and fish block taste is overweight, causes sensory effects to decline.Along with the prolongation of deep-fat frying time, subjective appreciation score is fallen after rising.Fish block chewiness first becomes good gradually, reduces mouthfeel because fish block is really up to the mark afterwards.
Fig. 2 is that vacuum impregnation time and secondary microwave drying time are on the impact of subjective appreciation.As shown in Figure 2, when deep-fat frying time one timing, vacuum impregnation time and secondary microwave drying time are to the reciprocal effect of subjective appreciation.Secondary microwave is remarkable on subjective appreciation impact for drying time.Along with the increase of secondary microwave drying time, sensory scores is in first steady, and the trend of rear reduction, change clearly.With the increase of vacuum impregnation time, sensory evaluation scores is in first increasing rear moderate tone.
Fig. 3 is that deep-fat frying time and secondary microwave drying time are on the impact of subjective appreciation.As shown in Figure 3, when vacuum dip time one timing, deep-fat frying time and secondary microwave drying time are to the reciprocal effect of subjective appreciation.Extend with deep-fat frying time, sensory evaluation scores first increases and subtracts afterwards.Extend drying time with secondary microwave, reduce after sensory evaluation scores increases slightly gently.
Each factor, after regression fit, sets up the multinomial regression equation of secondary of Y (sensory scores) and A, B, C:
Y＝7.06-0.23×A+0.11×B-0.35×C-0.20×A×B+0.63×A×C-0.15×B×C-0.51×A
2-0.93×B
2-0.72×C
2。
In formula, A, B, C are respectively the coding of vacuum impregnation time, deep-fat frying time, secondary microwave drying time.Maximum of points is there is by software analysis this regression model known.Work as A
During (vacuum impregnation time)=3.42h, B (deep-fat frying time)=3.08min, C (secondary microwave drying time)=1.74min, subjective appreciation has maximum predicted score 7.23.Consider practical operation situation, after revising, choose A=3h25min, B=3min5s, C=1min45s.
The present invention has also carried out orthogonal test to the salt consumption in baste, sugared consumption, wine consumption and soy sauce consumption.Specifically as shown in table 12.
The orthogonal test of the composition in table 12 baste
The orthogonal test analysis of variance table of this orthogonal test is as shown in table 13.
Table 13 orthogonal test analysis of variance table
Dependent variable: sensory scores
A.R side=0.983 (adjustment R side=0.975)
From orthogonal analysis of variance table, A, B, C, D tetra-the Sig. value of factor be all less than 0.05, illustrate that four factors all have remarkable impact to experimental result.F (A) >F (B) >F (D) >F (C), show to affect product sensory leveling factors primary and secondary order for A (salt consumption) >B (sugared consumption) >D (wine consumption) >C (soy sauce consumption), consistent with range analysis result.
On the basis of the method for the defishying of embodiment 1 and 2, carry out following experiment respectively:
Organizing 1: microwave drying is power 180W, and effect duration is 2min;
Vacuum impregnation is: vacuum infiltration 3 hours under-0.15MPa condition; Baste contains following component: salt 1.0%, sugar 2%, soy sauce 3.0%, wine 25%, capsicum 1.5%, star aniseed powder 0.3%, pepper powder 0.3%, zanthoxylum powder 0.3%, and surplus is water; Wherein, described wine is 8 ° of mountain rum, 18 ° of pure mellow wines and 45 ° of old village head's white wine mix with equal-volume ratio;
Frying temperature is 160 DEG C, frying 210s;
Secondary microwave drying is power 180W, and effect duration is 2min;
Subjective appreciation must be divided into 7.28.
Organizing 2: microwave drying is power 220W, and effect duration is 1min;
Vacuum impregnation is: vacuum infiltration 4 hours under-0.05MPa condition; Baste contains following component: salt 1.5%, sugar 3%, soy sauce 1.5%, wine 35%, capsicum 3.0%, star aniseed powder 0.6%, pepper powder 0.7%, zanthoxylum powder 0.7%, and surplus is water; Wherein, wine is 15 ° of mountain rum, 25 ° of pure mellow wines and 40 ° of old village head's white wine are that 0.9:1.2:1.1 mixes with volume ratio;
Frying temperature is 180 DEG C, frying 150s;
Secondary microwave drying is power 220W, and effect duration is 1min;
Subjective appreciation must be divided into 7.29.
Organizing 3: microwave drying is power 200W, and effect duration is 90s;
Vacuum impregnation is: vacuum infiltration 3 hours under-0.15MPa condition; Baste contains following component: salt 1.2%, sugar 2.5%, soy sauce 2%, wine 30%, capsicum 2.5%, star aniseed powder 0.5%, pepper powder 0.5%, zanthoxylum powder 0.5%, and surplus is water; Wherein, wine is 12 ° of mountain rum, 21 ° of pure mellow wines and 42 ° of old village head's white wine are that 1.2:0.9:0.9 mixes with volume ratio;
Frying temperature is 170 DEG C, frying 3min;
Secondary microwave drying is power 200W, and effect duration is 90s;
Subjective appreciation must be divided into 7.35.
Organizing 4: microwave drying is power 200W, and effect duration is 90s;
Vacuum impregnation is: vacuum infiltration 3 hours under-0.15MPa condition; Baste contains following component: salt 1.2%, sugar 2.5%, soy sauce 2%, wine 30%, capsicum 2.5%, star aniseed powder 0.5%, pepper powder 0.5%, zanthoxylum powder 0.5%, and surplus is water; Wherein, wine is 10 ° of mountain rum, 19 ° of pure mellow wines and 45 ° of old village head's white wine are that 1:1.2:1 mixes with volume ratio;
Frying temperature is 170 DEG C, frying 3min;
Secondary microwave drying is power 200W, and effect duration is 90s;
Subjective appreciation must be divided into 7.36.
Subjective appreciation score is all consistent with optimal result.
Embodiment 4
On the basis of above-mentioned test, also following experiment has been carried out to sterilization method, content and result as shown in table 14.
Table 14 ultra-high pressure sterilization scheme and result
Wherein, Y is total plate count (TPC) (inner quality standard <10 ten thousand), and total plate count detects according to the GB of fish.
Visible, the present invention adopts ultra-high pressure sterilization to be: keep 10-20min at super-pressure 400-600MPa and 10-30 DEG C, reach extraordinary sterilization effect; And adopting super-pressure 500-600MPa and 10-30 DEG C to keep 10-20min, total plate count is less than 100CFU/g; Adopt super-pressure 500-600MPa and 10-20 DEG C to keep 15-20min, total plate count is 0, best results.Further, detect the half-dried instant golden butterfish after all group sterilizings, obtaining ultra-high pressure sterilization affects very little on the nutrition of golden butterfish and matter structure, maintains the nutrition of golden butterfish, hardness, chewiness and elasticity preferably.
In addition, also other eight microorganism detection indexs are detected, eight microorganism detection indexs comprise: coliform (Coliformsgroup, inner quality standard <100), ETEC (Escherichiacoli, inner quality standard <10), staphylococcus aureus (Staphylococcusaureus, inner quality standard <10), salmonella (Salmonellaspp, inner quality standard: must not detect), vibrio parahemolyticus (Vibrioparahaemolytius, inner quality standard: must not detect), comma bacillus (Vibriocholerae, inner quality standard: must not detect), listeria monocytogenes (Listeriamonocytogenes, inner quality standard: must not detect), E O157:H7/NM (EscherichiacoliO157:H7/NM, inner quality standard: must not detect).
Carry out this eight point date test to group 2-group 10, result is consistent, is <3.0CFU/g, <3.0CFU/g respectively, <3.0CFU/g, does not detect, and does not detect, and does not detect, do not detect, do not detect, namely this eight point date all reaches inner quality standard.
Although illustrate and describe the present invention with specific embodiment, however it will be appreciated that can to make when not deviating from the spirit and scope of the present invention many other change and amendment.Therefore, this means to comprise all such changes and modifications belonged in the scope of the invention in the following claims.
Claims (10)
1. a baste, it is characterized in that, containing following component: salt 1.0%-1.5%, sugared 2%-3%, soy sauce 1.5%-3.0%, wine 25%-35%, capsicum 1.5%-3.0%, star aniseed powder 0.3%-0.6%, pepper powder 0.3%-0.7%, zanthoxylum powder 0.3%-0.7%, surplus is water; Wherein, described wine is mountain rum, pure mellow wine and old village head's white wine is that 0.9-1.2:0.9-1.2:0.9-1.1 mixes with volume ratio.
2. baste according to claim 1, is characterized in that, described baste contains following component: salt 1.0%, sugar 2.5%, soy sauce 2%, wine 30%, capsicum 2%, star aniseed powder 0.5%, pepper powder 0.5%, zanthoxylum powder 0.5%, and surplus is water;
Preferably, described mountain rum is 8-15 °, and described pure mellow wine is 18-25 °, and described old village head's white wine is 40-45 °.
3. process a method for half-dried instant golden butterfish, it is characterized in that, comprise the following steps:
(a), by stripping and slicing after golden butterfish pretreatment, then carry out de-raw meat;
B the golden butterfish block after (), defishying carries out dry tack free, then use the baste vacuum impregnation described in any one of claim 1-3;
(c), by baste soak after golden butterfish block fried, fried rear drying;
After (d), vacuum packaging, ultra-high pressure sterilization.
4. the method for the half-dried instant golden butterfish of processing according to claim 3, is characterized in that, in step (a), described de-raw meat in the following ways:
It is more than 0.3% sodium carbonate liquor that described golden butterfish block is first put into mass concentration, at 28 ± 2 DEG C, soak 25-35min;
Then put into the Jiang Shuizhong that mass concentration is more than 0.0625g/ml, at 4 ± 2 DEG C, soak more than 4h.
5. the method for the half-dried instant golden butterfish of processing according to claim 4, is characterized in that, the mass concentration of described sodium carbonate liquor is 0.4%-0.6%, is preferably 0.4%;
Preferably, the mass concentration of described Jiang Shui is 0.0625g/ml-1.125g/ml, is preferably 0.0625g/ml;
Preferably, the time of soaking in sodium carbonate liquor is 30 ± 2min;
Preferably, be 4h-6h in the time that Jiang Shuizhong soaks, be more preferably 4h.
6. the method for the half-dried instant golden butterfish of processing according to claim 3, is characterized in that, described golden butterfish pretreatment is: after golden butterfish cleaning, decaptitate, remove fin, remove internal organ;
The size of described golden butterfish block is preferably 2.5-3.5cm × 1.5-2.5cm × 0.5-1.5cm.
7. the method for the half-dried instant golden butterfish of processing according to claim 6, is characterized in that, step (b) adopts microwave drying with the drying in (c);
Drying in step (b) is: power 180-220W, and effect duration is 1-2min;
Drying in step (c) is: power 180-220W, and effect duration is 150-210s.
8. the method for the half-dried instant golden butterfish of processing according to claim 7, it is characterized in that, in step (b), described vacuum impregnation is: vacuum infiltration more than 3 hours under-0.1 ± 0.05MPa condition, is preferably 3-4 hour.
9. the method for the half-dried instant golden butterfish of processing according to claim 8, is characterized in that, described fried in step (c) is: take frying temperature as 160-180 DEG C, frying 150-210s;
Being preferably with frying temperature is 170 DEG C, frying 180s.
10. the method for the half-dried instant golden butterfish of processing according to claim 3, it is characterized in that, described ultra-high pressure sterilization in step (d) is: keep 10-20min at super-pressure 400-600MPa and 10-30 DEG C, is preferably and keeps 10-20min at super-pressure 500-600MPa and 10-30 DEG C; Be more preferably and keep 15-20min at super-pressure 500-600MPa and 10-20 DEG C.
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