CN105494586A - Method for liquid nitrogen ultra-low temperature freezing crushing of sleeve-fish meat - Google Patents
Method for liquid nitrogen ultra-low temperature freezing crushing of sleeve-fish meat Download PDFInfo
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- CN105494586A CN105494586A CN201510910351.0A CN201510910351A CN105494586A CN 105494586 A CN105494586 A CN 105494586A CN 201510910351 A CN201510910351 A CN 201510910351A CN 105494586 A CN105494586 A CN 105494586A
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- squid
- low temperature
- sleeve
- ultra low
- squid meat
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/003—Processing cephalopods
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
- B02C19/00—Other disintegrating devices or methods
- B02C19/18—Use of auxiliary physical effects, e.g. ultrasonics, irradiation, for disintegrating
- B02C19/186—Use of cold or heat for disintegrating
Abstract
The invention relates to a method for liquid nitrogen ultra-low temperature freezing crushing of sleeve-fish meat. The method comprises the following steps of cleanly cleaning fresh sleeve-fish through ice water; removing the skin after heads, feet, internal organs and fins are removed; soaking the sleeve-fish meat into processing liquid; performing draining to obtain sleeve-fish bodies; performing liquid nitrogen ultra-low temperature freezing on the sleeve-fish bodies; crushing the sleeve-fish bodies in a low-temperature crushing machine in the frozen state; performing collection, packaging, freezing and storage on the sleeve-fish meat. The method has the advantages that process of an adopted liquid nitrogen ultra-low temperature freezing crushing technology is very simple; the sleeve-fish bodies subjected to the skin removal are frozen and are directly crushed in the frozen state; through the low-temperature and deoxygenization effects of liquid nitrogen, the color, smell and taste of the materials, structures of effective nutritional ingredients and the like can be maintained to the maximum degree; the moisture loss can be effectively prevented.
Description
Technical field
The present invention relates to food processing storage technique field, particularly relate to the bad effect that a kind of technique is simple, can suppress squid protease in crushing process, at utmost can keep the method for the squid meat nitrogen ultra low temperature Freezing smashing of the nutritional labeling of squid.
Background technology
Squid high protein and low fat, nutritive value is not less than beef and tuna.Squid aboundresources, year amount of fishing reached 400,000 tons, account for 40% of national deep-sea fishing total output.But, current amount of fishing only accounts for about 5% of stock number.Along with world's conventional underlayer fishery resources generally decline and the mankind to the continuous increase of marine protein matter demand, squid is considered to one of fishery kind of following most potentiality to be exploited.
At present, squid major part roughing gelation product, as frozen squid circle, squid strip, export to external, but the rough machined overseas market of squid allow of no optimist in recent years; Being processed into shredded squid, squid chip etc. on a small quantity cooked, but due to the insoluble myostromin up to 11% in squid muscle, causing that the cooked toughness of squid is high, chewiness is poor, is also the greatest problem that the cooked industry of squid runs into.A small amount of squid and fish gruel are processed into squid ball etc. by part surimi product enterprise, but adopt surimi product process technology, the participation of gel collapse enzyme causes quality deterioration serious, need to add antifreeze, all multiple operation such as rinsing, press filtration drop into higher, not yet obtain the calamary minced fish goods of high-quality, high yield so far.
Existing fish rotten process technology processing squid meat is adopted to be difficult to prepare the surimi product of high-quality.Fish frozen minced fillets manufacturing technology is adopted to produce calamary minced fish comparatively difficult.In the rotten preparation technology of flesh of fish fish, unwanted water soluble protein, fat etc. must pass through " rinsing " operation, need to remove the flesh muscle etc. be mingled with in muscle in addition and carry out " essence filter " operation, for preventing protein freeze denaturalization, the material such as polymeric phosphate, carbohydrate must be added and mix.
Nitrogen ultra low temperature Freezing smashing technology utilizes " black brittleness " of material under Glass transition point, namely material is along with the reduction of temperature, its hardness and fragility increase, and plasticity and toughness reduce, utilize refrigerant to make low-temperature material be chilled to below glass transition temperature or brittle temperature, pulverized by very little power.In food and agricultural product fast cooling process, can cause the uneven contraction in inner each position and produce internal stress, under the effect of this stress, internal batch weak part produces micro-crack and causes the adhesion of interior tissue to reduce.Underbead crack is just made to expand rapidly and broken at outside low-force.Freezing smashing has the structure etc. of color and effective nutritional labeling that at utmost can keep material, improves human body to various nutritional labeling and micro-absorption; Thinner powder can be obtained; When the conditions such as power consumption are identical, the disposal ability that ultralow temperature is pulverized is significantly higher than ambient ground; The mobility of material can be made to be greatly improved.Therefore, nitrogen ultra low temperature Freezing smashing technology meets the requirement that current people pursue " pollution-free food ", will have good application prospect at food-processing industry.
In chilled storage process, the research of squid Ca-ATP enzymatic activity finds, the freezing patience of squid meat is very strong, thus, after good for freshness squid cephalopodium, internal organ, fin etc. being removed, peeling, nitrogen ultra low temperature are freezing, and pulverize at freezing state, the rotten preparation technology of relative flesh of fish fish, the technique that squid nitrogen ultra low temperature is pulverized is very simple, is freezed by the squid trunk after peeling, directly pulverizes under frozen state.Squid Freezing smashing meat has: be in frozen state and pulverize, and in crushing process, the bad effect of protease is inhibited; Do not need to add the antifreeze such as polymeric phosphate, carbohydrate; Without all multiple operation that the gruel of flesh of fish fish is produced, easily keep the health of processing environment; Simple device easy to use carries out following process process, is applicable to variation and produces; Circulation, storing space requirement little; As long as effectively prevent drying loss, can preserve for a long time.
Summary of the invention
The object of the invention is to provide to solve the comparatively difficult defect of existing employing fish frozen minced fillets manufacturing technology production calamary minced fish the bad effect that a kind of technique is simple, can suppress squid protease in crushing process, at utmost can keep the method for the squid meat nitrogen ultra low temperature Freezing smashing of the nutritional labeling of squid.
To achieve these goals, the present invention is by the following technical solutions:
A method for squid meat nitrogen ultra low temperature Freezing smashing, said method comprising the steps of:
1) new Fresh squid cleaned through frozen water, remove cephalopodium, internal organ, peeling after fin, squid meat is immersed in treatment fluid, drains and obtain squid trunk;
2) squid trunk step 1) obtained is freezing through nitrogen ultra low temperature, pulverizes in a cold or frozen state in Lowtemperaturepulverizer;
3) by step 2) pulverize after squid meat collecting packing, chilled storage.
In the technical program, nitrogen ultra low temperature Freezing smashing technology utilizes " black brittleness " of material under Glass transition point, namely material is along with the reduction of temperature, its hardness and fragility increase, and plasticity and toughness reduce, utilize refrigerant to make low-temperature material be chilled to below glass transition temperature or brittle temperature, pulverized by very little power.In food and agricultural product fast cooling process, can cause the uneven contraction in inner each position and produce internal stress, under the effect of this stress, internal batch weak part produces micro-crack and causes the adhesion of interior tissue to reduce.Underbead crack is just made to expand rapidly and broken at outside low-force.Freezing smashing has the structure etc. of color and effective nutritional labeling that at utmost can keep material, improves human body to various nutritional labeling and micro-absorption; Thinner powder can be obtained; When the conditions such as power consumption are identical, the disposal ability that ultralow temperature is pulverized is significantly higher than ambient ground; The mobility of material can be made to be greatly improved.
Carried out the pulverizing of squid by the ultralow temperature-196 DEG C of liquid nitrogen, phlogistication and cold short phenomenon, in the hope of improve pulverize after the quality of squid meat.Significantly can suppress the bad effect of squid protease in crushing process, technique is simple, and simple device easy to use carries out following process process, is applicable to variation and produces.
Squid Freezing smashing meat has: be in frozen state and pulverize, and in crushing process, the bad effect of protease is inhibited; Do not need to add the antifreeze such as polymeric phosphate, carbohydrate; Without all multiple operation that the gruel of flesh of fish fish is produced, easily keep the health of processing environment;
As preferably, in step 1), squid meat is immersed in treatment fluid, treatment fluid temperature 10-25 DEG C, processing time 40-60min.
As preferably, described treatment fluid is made up of the component of following mass percent: FSPC 6-10%, TGase 1-3%, marine oligosaccharide 10-14%, glucose lactones 1-3%, Tea Polyphenols 3-5%, taurine 0.5-1.2%, and surplus is water.In the technical program, FSPC has larger inhibitory action to squid protease, TGase and marine oligosaccharide use simultaneously has water retention, squid protein molecule can be made more to tend towards stability on space structure, squid meat can be made still to keep moistening in cell under refrigerated conditions, prevent cell from causing nutrient loss in cell because of dehydration, keep biology to be in activated state, thus when refrigerating, squid fribrillin is played a protective role; The antioxidation of Tea Polyphenols and taurine, can make cellular anti-oxidant activity improve, make cell tissue from the damage of oxidation base and free radical.
As preferably, the preparation method of described treatment fluid is: marine oligosaccharide is soluble in water, then adds TGase, FSPC, glucose lactones; stir; be heated to 35-50 DEG C, finally add Tea Polyphenols and taurine, after ultrasonic disperse 10-15min, be cooled to 10-25 DEG C.
As preferably, the solid-liquid ratio of squid meat and treatment fluid is 1g:80-150mL.
As preferably, step 2) in the rotating speed of Lowtemperaturepulverizer be 16000-22000r/min, the time is 20-60s.
As preferably, in step 3), the temperature of chilled storage is-20 DEG C ~-30 DEG C.
As preferably, step 2) in a cold or frozen state liquid nitrogen pump amount of infusion 4-5L/min pulverize in Lowtemperaturepulverizer.
The invention has the beneficial effects as follows:
1) carried out the pulverizing of squid by the ultralow temperature-196 DEG C of liquid nitrogen, phlogistication and cold short phenomenon, in the hope of improve pulverize after the quality of squid meat; Significantly can suppress the bad effect of squid protease in crushing process, technique is simple, and simple device easy to use carries out following process process, is applicable to variation and produces;
2) the nitrogen ultra low temperature Freezing smashing technology of the present invention's employing, technique is very simple, is freezed by the squid trunk after peeling, directly pulverizes under frozen state; At utmost can be kept the structure etc. of the color of material and effective nutritional labeling by nitrogen ultra low temperature-196 DEG C, phlogistication, effectively can prevent drying loss.
Detailed description of the invention
Below by detailed description of the invention, the present invention will be further described.
In the present invention, if not refer in particular to, all devices and raw material all can be buied from market or the industry is conventional, and the method in following embodiment, if no special instructions, is this area conventional method.
Embodiment 1
A method for squid meat nitrogen ultra low temperature Freezing smashing, said method comprising the steps of:
1) new Fresh squid cleaned through frozen water, remove cephalopodium, internal organ, peeling after fin, immersed in treatment fluid by squid meat, the solid-liquid ratio of squid meat and treatment fluid is 1g:80mL, treatment fluid temperature 10 DEG C, and processing time 40min, drains and obtain squid trunk; Wherein, described treatment fluid is made up of the component of following mass percent: FSPC 6%, TGase 1%, marine oligosaccharide 10%, glucose lactones 1%, Tea Polyphenols 3%, taurine 0.5%, and surplus is water; Marine oligosaccharide is soluble in water, then add TGase, FSPC, glucose lactones, stir, be heated to 35 DEG C, finally add Tea Polyphenols and taurine, after ultrasonic disperse 10min, be cooled to 10 DEG C;
2) squid trunk step 1) obtained is freezing through nitrogen ultra low temperature-196 DEG C, and liquid nitrogen pump amount of infusion 4L/min pulverizes in Lowtemperaturepulverizer in a cold or frozen state, and the rotating speed of Lowtemperaturepulverizer is 16000r/min, and the time is 20s;
3) by step 2) pulverize after squid meat collecting packing, the temperature of chilled storage is-20 DEG C.Obtain squid meat retention ability 75%.
Embodiment 2
A method for squid meat nitrogen ultra low temperature Freezing smashing, said method comprising the steps of:
1) new Fresh squid cleaned through frozen water, remove cephalopodium, internal organ, peeling after fin, immersed in treatment fluid by squid meat, the solid-liquid ratio of squid meat and treatment fluid is 1g:120mL, treatment fluid temperature 15 DEG C, and processing time 50min, drains and obtain squid trunk; Wherein, described treatment fluid is made up of the component of following mass percent: FSPC 8%, TGase 2%, marine oligosaccharide 12%, glucose lactones 2%, Tea Polyphenols 4%, taurine 1%, and surplus is water; Marine oligosaccharide is soluble in water, then add TGase, FSPC, glucose lactones, stir, be heated to 45 DEG C, finally add Tea Polyphenols and taurine, after ultrasonic disperse 12min, be cooled to 15 DEG C;
2) squid trunk step 1) obtained is freezing through nitrogen ultra low temperature-196 DEG C, and liquid nitrogen pump amount of infusion 4.5L/min pulverizes in Lowtemperaturepulverizer in a cold or frozen state, and the rotating speed of Lowtemperaturepulverizer is 20000r/min, and the time is 35s;
3) by step 2) pulverize after squid meat collecting packing, the temperature of chilled storage is-25 DEG C.Obtain squid meat retention ability 70%.
Embodiment 3
A method for squid meat nitrogen ultra low temperature Freezing smashing, said method comprising the steps of:
1) new Fresh squid cleaned through frozen water, remove cephalopodium, internal organ, peeling after fin, immersed in treatment fluid by squid meat, the solid-liquid ratio of squid meat and treatment fluid is 1g:150mL, treatment fluid temperature 25 DEG C, and processing time 60min, drains and obtain squid trunk; Wherein, described treatment fluid is made up of the component of following mass percent: FSPC 10%, TGase 3%, marine oligosaccharide 14%, glucose lactones 3%, Tea Polyphenols 5%, taurine 1.2%, and surplus is water; Marine oligosaccharide is soluble in water, then add TGase, FSPC, glucose lactones, stir, be heated to 50 DEG C, finally add Tea Polyphenols and taurine, after ultrasonic disperse 15min, be cooled to 25 DEG C;
2) squid trunk step 1) obtained is freezing through nitrogen ultra low temperature-196 DEG C, and liquid nitrogen pump amount of infusion 5L/min pulverizes in Lowtemperaturepulverizer in a cold or frozen state, and the rotating speed of Lowtemperaturepulverizer is 22000r/min, and the time is 60s;
3) by step 2) pulverize after squid meat collecting packing, the temperature of chilled storage is-30 DEG C.Obtain squid meat retention ability 78%.
Above-described embodiment is one of the present invention preferably scheme, not does any pro forma restriction to the present invention, also has other variant and remodeling under the prerequisite not exceeding the technical scheme described in claim.
Claims (8)
1. a method for squid meat nitrogen ultra low temperature Freezing smashing, is characterized in that, said method comprising the steps of:
1) new Fresh squid cleaned through frozen water, remove cephalopodium, internal organ, peeling after fin, squid meat is immersed in treatment fluid, drains and obtain squid trunk;
2) squid trunk step 1) obtained is freezing through nitrogen ultra low temperature, pulverizes in a cold or frozen state in Lowtemperaturepulverizer;
3) by step 2) pulverize after squid meat collecting packing, chilled storage.
2. the method for a kind of squid meat nitrogen ultra low temperature Freezing smashing according to claim 1, is characterized in that, immerses in treatment fluid, treatment fluid temperature 10-25 DEG C, processing time 40-60min in step 1) by squid meat.
3. the method for a kind of squid meat nitrogen ultra low temperature Freezing smashing according to claim 2; it is characterized in that; described treatment fluid is made up of the component of following mass percent: FSPC 6-10%; TGase 1-3%; marine oligosaccharide 10-14%, glucose lactones 1-3%, Tea Polyphenols 3-5%; taurine 0.5-1.2%, surplus is water.
4. the method for a kind of squid meat nitrogen ultra low temperature Freezing smashing according to claim 3; it is characterized in that; the preparation method of described treatment fluid is: marine oligosaccharide is soluble in water; add TGase, FSPC, glucose lactones again; stir; be heated to 35-50 DEG C, finally add Tea Polyphenols and taurine, after ultrasonic disperse 10-15min, be cooled to 10-25 DEG C.
5. the method for a kind of squid meat nitrogen ultra low temperature Freezing smashing according to claim 1 and 2, it is characterized in that, the solid-liquid ratio of squid meat and treatment fluid is 1g:80-150mL.
6. the method for a kind of squid meat nitrogen ultra low temperature Freezing smashing according to claim 1, is characterized in that, step 2) in the rotating speed of Lowtemperaturepulverizer be 16000-22000r/min, the time is 20-60s.
7. the method for a kind of squid meat nitrogen ultra low temperature Freezing smashing according to claim 1, it is characterized in that, in step 3), the temperature of chilled storage is-20 DEG C ~-30 DEG C.
8. the method for a kind of squid meat nitrogen ultra low temperature Freezing smashing according to claim 1, is characterized in that, step 2) in a cold or frozen state liquid nitrogen pump amount of infusion 4-5L/min pulverize in Lowtemperaturepulverizer.
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Cited By (13)
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| CN106071906A (en) * | 2016-06-13 | 2016-11-09 | 江苏食品药品职业技术学院 | A kind of meat powder processing method |
| CN106490089A (en) * | 2016-11-29 | 2017-03-15 | 乳山绿植庄园海洋生物科技有限公司 | A kind of dry preparation method of the green wheat cake of seafood taste |
| CN106616557A (en) * | 2016-11-29 | 2017-05-10 | 乳山绿植庄园海洋生物科技有限公司 | Preparation method of shrimp-flavored nutritional type puffed food |
| CN106616342A (en) * | 2016-11-29 | 2017-05-10 | 乳山绿植庄园海洋生物科技有限公司 | Preparation method of Urechis unicinctus nutrient green oatmeal |
| CN106666498A (en) * | 2016-11-29 | 2017-05-17 | 乳山绿植庄园海洋生物科技有限公司 | Preparation method of seafood flavor nutrient puffed food |
| CN106666333A (en) * | 2016-11-29 | 2017-05-17 | 乳山绿植庄园海洋生物科技有限公司 | Deodorization method of sea intestine whole powder |
| CN106689979A (en) * | 2016-11-29 | 2017-05-24 | 乳山绿植庄园海洋生物科技有限公司 | Shrimp smell removal method of small shrimp whole powder |
| CN106689294A (en) * | 2016-11-29 | 2017-05-24 | 乳山绿植庄园海洋生物科技有限公司 | Preparation method of shrimp-flavor green barley cookies |
| CN106722737A (en) * | 2016-11-29 | 2017-05-31 | 乳山绿植庄园海洋生物科技有限公司 | A kind of preparation method of the full powder natural seafood condiment of extra large intestines |
| CN106722736A (en) * | 2016-11-29 | 2017-05-31 | 乳山绿植庄园海洋生物科技有限公司 | A kind of preparation method of midge shrimp seafood condiment |
| CN107048195A (en) * | 2016-11-29 | 2017-08-18 | 乳山绿植庄园海洋生物科技有限公司 | The preparation method of the one green oatmeal of seed shrimp taste nutrition |
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| CN108866132B (en) * | 2018-06-20 | 2021-09-17 | 浙江海洋大学 | Process for extracting squid active small peptide at ultralow temperature |
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| CN106722736A (en) * | 2016-11-29 | 2017-05-31 | 乳山绿植庄园海洋生物科技有限公司 | A kind of preparation method of midge shrimp seafood condiment |
| CN107048195A (en) * | 2016-11-29 | 2017-08-18 | 乳山绿植庄园海洋生物科技有限公司 | The preparation method of the one green oatmeal of seed shrimp taste nutrition |
| CN108866132B (en) * | 2018-06-20 | 2021-09-17 | 浙江海洋大学 | Process for extracting squid active small peptide at ultralow temperature |
| CN110152847A (en) * | 2019-05-07 | 2019-08-23 | 浙江大学舟山海洋研究中心 | Liquid nitrogen frozen crushes squid meat equipment and squid vacuum freeze-drying method |
| CN110152847B (en) * | 2019-05-07 | 2020-10-16 | 浙江大学舟山海洋研究中心 | Liquid nitrogen freezing and crushing squid meat equipment and squid vacuum freezing and drying method |
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