CN105795379B - 一种高鲜味金枪鱼鱼柳的制作方法 - Google Patents
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Abstract
本发明公开了一种高鲜味金枪鱼鱼柳的制作方法,特点是包括将去皮新鲜生姜和紫苏叶按等质量混合磨碎匀浆后与食盐一起加入到水超声波提取,过滤后即得混合提取液的步骤;将冷冻金枪鱼置于3‑5℃的冰箱中静置做均温处理使鱼体中心温度降至‑1‑1℃,剔除鱼内脏并用清水洗净后,再置于4℃的混合浸提液中浸泡步骤;将金枪鱼置于排净空气的蒸煮锅内加压蒸煮至金枪鱼鱼体中心温度达56℃为止的步骤;然后立即用0℃冷水喷洒冷却至金枪鱼鱼体中心温度达20℃为止的步骤;最后去除鱼头、鱼皮、中骨后,将鱼体分为若干块,去除血合肉、鱼刺后即得到产品,优点是可显著提高金枪鱼鱼柳中氨基酸和核苷酸的鲜味协同效应,同时具有显著去腥效果。
Description
技术领域
本发明涉及金枪鱼鱼柳的制作方法,尤其是涉及一种高鲜味金枪鱼鱼柳的制作方法。
背景技术
金枪鱼类,是一种大洋暖水洄游性鱼类。金枪鱼肉质鲜美,营养丰富,蛋白质含量高,富含DHA、EPA等不饱和脂肪酸,可促进大脑发育,并有效预防心脑血管疾病。金枪鱼鱼柳是将金枪鱼经蒸煮熟制后,经去皮、剔骨和形状整理后的熟制金枪鱼肉块,可低温冷冻贮存,主要用于二次加工成金枪鱼罐头、金枪鱼鱼排、金枪鱼汉堡、金枪鱼香肠和金枪鱼鱼肉松等高值化金枪鱼产品,但是金枪鱼鱼肉中核苷酸在贮存过程中,由于环境因素和催化酶的作用,导致呈鲜味类核苷酸(AMP,IMP和XMP等)逐步衰变,ATP降解如下所示:
金枪鱼中起鲜味贡献作用的游离呈味氨基酸含量会因为金枪鱼鱼柳加工过程中蛋白质的降解程度改变而不同,也会因为加工导致的鱼肉质构的不同导致的呈味氨基酸溶出程度而不同,因此,金枪鱼鱼柳在加工、贮运及二次加工过程中由于鲜味主要贡献成分:呈味核苷酸和游离呈鲜味氨基酸的降解或流失,导致产品鲜味的降低。
鲜味是水产制品的重要的风味特征,鲜味最早定义为谷氨酸钠(MSG)产生的味道特点,因此,L-谷氨酸到鲜味有着最重要的作用。几乎在所有的蛋白质组成中,L-谷氨酸的含量是所有氨基酸中含量最高的,在1909年,日本味之素(株)采取盐酸分解小麦谷朊蛋白的方法,最早工业化制备L-谷氨酸,这种方法一直延续到1956年。在各种游离氨基酸中,天冬氨酸具有谷氨酸类似味道特点,天冬氨酸单钠也具有鲜味,但其味道比MSG的弱,仅为MSG的7.7%,同时由于其含量比谷氨酸低,因此,在水产品中天冬氨酸的味道作用比较弱,不是主要的风味物质。鲜味成分同时也可以包括5’-单磷酸呈味核苷酸二钠盐产生,5’-单磷酸呈味核苷酸二钠盐主要包括5’-单磷酸肌苷二钠(IMP)、5’-单磷酸鸟苷二钠(GMP)、和5’-单磷酸腺苷二钠(AMP)和5’-单磷酸黄嘌呤核苷二钠(XMP)等等。
作为传统香辛料,生姜在日常百姓生活应用广泛,特别是应用在家庭烹饪中作为食物的佐料。不仅因为香辛料植物特有的香气赋予烹饪后食品特有的口感,还因为作为植物原料对食品会有抑菌和抗氧化作用,增强烹饪后食物的储藏期。生姜油具有良好的抗油脂氧化,延缓食品中油脂的POV值的升高,生姜被广泛用于多种食用油脂及油基食品中。有研究表明,0.2%的生姜粉提取物与0.01%二丁基羟基甲苯(BHT)的抗氧化能力基本一致,并且酸度不影响生姜抗氧化物质的抗氧化能力。国外学者研究发现生姜冷冻干燥物抗氧化活性可以同TBHQ相媲美,能够有效抑制牛肉馅脂肪酸败、TBA值增加和肉馅颜色变化。将生姜提取物喷于肉制品表面,能延长这些肉类的货价期,而且生姜提取物在感官、味觉上更容易被消费者接受。
紫苏又名桂荏、赤苏、白苏等,为唇形科紫苏属一年生草本植物。原产中国。紫苏以嫩叶供食用,营养丰富,除含维生素和矿物盐类较高外,还含有紫苏醛、紫苏醇、薄荷醇、丁香油酚、白苏烯酮等有机化学物质,据特异芳香,有杀菌防腐作用。《中国药典》记录,紫苏根、茎、叶、花萼、及果实均可入药,有散寒、理气、解鱼蟹毒的作用。用紫苏叶煮鱼蟹,可增加香气和美味。还有健胃、发汗、镇咳去痰、利尿、净血、镇定作用,可治疗风寒感冒、头疼、胸闷等症。紫苏汁液可供糕点、梅酱等食品染色之用,是天然色素原料。嫩叶还可生食、炒食、做汤、制酱,植株可腌渍,可以出口,是一种很有发展前景的外销蔬菜。目前,国内外还没有公开任何关于能提高鲜味的金枪鱼鱼柳的制作方法的相关研究报道。
发明内容
本发明所要解决的技术问题是提供一种可显著提高金枪鱼鱼柳中氨基酸和核苷酸的鲜味协同效应,同时具有显著去腥效果的高鲜味金枪鱼鱼柳的制作方法。
本发明解决上述技术问题所采用的技术方案为:一种高鲜味金枪鱼鱼柳的制作方法,包括以下步骤:
(1)混合提取液的制备
将去皮新鲜生姜和紫苏叶按等质量混合,混合磨碎匀浆后与食盐一起加入到10倍生姜质量的水,将混合物于40℃下200W,40KHz超声波提取30min,两层纱布过滤后即得混合提取液,4℃储藏备用;
(2)金枪鱼解冻
将冷冻金枪鱼置于3-5℃的冰箱中静置做均温处理,处理时间为6-12h,使鱼体中心温度降至-1-1℃,人工剔除鱼内脏,并用清水洗净血污后,再置于4℃的混合浸提液中浸泡5-10分钟;让生姜紫苏混合液充分与鱼肉混合,混合液中功能性成分可以渗入鱼肉,可以抑制呈味核苷酸再后续加工过程中的分解速度,另外,生姜紫苏混合液中的功能性成分还具有杀菌作用,在金枪鱼鱼柳后续加工过程中可以起到一定程度的保鲜左右,提高金枪鱼鱼柳品质;
(3)将步骤(3)浸泡后的金枪鱼置于排净空气的蒸煮锅内加压蒸煮,控制蒸煮锅内蒸煮温度为102℃,蒸煮压力为0.1088MPa,蒸煮至金枪鱼鱼体中心温度达56℃为止;
(4)蒸煮结束后,立即用0℃冷水喷洒冷却,迅速冷却至金枪鱼鱼体中心温度达20℃为止;鱼柳制作过程中以鱼体中心温度为蒸煮指标,避免蒸煮过度,从而使鱼柳在后续加工过程中可以较好的保持形体上的完整性,也便于二次加工成罐头,鱼片等;同时0℃冷水喷淋降温可以使鱼肉表面蛋白质凝结更加紧实,改善有肉质地和口感,并且最大程度的控制了鱼肉中呈味成分呈味核苷酸和呈味氨基酸的流失;
(5)将冷却后的金枪鱼鱼体去除鱼头、鱼皮、中骨后,将鱼体分为若干块,去除血合肉、鱼刺后,即得到高鲜味金枪鱼鱼柳。
所述的混合提取液中食盐的质量浓度为3%。添加3wt%的食盐是控制生姜紫苏提取液的溶氧量,加工过程中由氧气造成的油脂氧化等风险。另外,鱼肉的色泽与肌红蛋白的状态有密切的关系,而肌红蛋白的氧化速度通常受温度、pH值、氧分压、盐类和多不饱和脂肪酸等因素影响。温盐水可以显著性的降低溶氧量,从而防止了肌红蛋白的氧化,保护了金枪鱼鱼肉解冻过程中的色泽衰变;另一方面,决定鱼肉质构的因素主要是结缔组织状态,盐分渗入肌肉,肌原纤维蛋白会发生一定的脱水,更有利于保护金枪鱼肉的固有品质。
与现有技术相比,本发明的优点在于:本发明一种高鲜味金枪鱼鱼柳的制作方法,由于生姜和紫苏提取物的混合物可以有效的抑制呈味核苷酸IMP、AMP的衰变,显著性提高金枪鱼鱼柳终产品中呈味核苷酸的含量,同时生姜和紫苏的功能性成分可以提高金枪鱼鱼肉蛋白的凝聚变性品质,提高呈味氨基酸的含量。从鲜味的角度,起到显著性增鲜的效果。另外生姜和紫苏具有很好的去腥味和杀菌的作用,极大的提高了金枪鱼鱼柳的品质,延长了金枪鱼鱼柳的货架期。因此,通过生姜和紫苏提取物的浸泡提高金枪鱼鱼柳中呈味核苷酸和呈味氨基酸含量,极大的增加了金枪鱼鱼柳的鲜味。同时紫苏生姜提取液和金枪鱼一起蒸煮,使鱼肉不会散,还更加紧实富有弹性,降低腥气的效果。因此,该金枪鱼鱼柳不仅鲜味成分高,腥味低,同时鱼肉紧实富有弹,口感佳。
具体实施方式
以下结合实施例对本发明作进一步详细描述。
一、具体实施例
实施例1
一种高鲜味金枪鱼鱼柳的制作方法,具体包括以下步骤:
(1)混合提取液的制备
将去皮新鲜生姜和紫苏叶按等质量混合,混合磨碎匀浆后与食盐一起加入到10倍生姜质量的水,将混合物于40℃下200W,40KHz超声波提取30min,两层纱布过滤后即得混合提取液,4℃储藏备用;其中混合提取液中食盐的质量浓度为3%;
(2)金枪鱼解冻
将冷冻金枪鱼置于4℃的冰箱中静置做均温处理,处理时间为9h,使鱼体中心温度降至0℃,人工剔除鱼内脏,并用清水洗净血污后,再置于4℃的混合浸提液中浸泡7分钟;
(3)将步骤(3)浸泡后的金枪鱼置于排净空气的蒸煮锅内加压蒸煮,控制蒸煮锅内蒸煮温度为102℃,蒸煮压力为0.1088MPa,蒸煮至金枪鱼鱼体中心温度达56℃为止;
(4)蒸煮结束后,立即用0℃冷水喷洒冷却,迅速冷却至金枪鱼鱼体中心温度达20℃为止;
(5)将冷却后的金枪鱼鱼体去除鱼头、鱼皮、中骨后,将鱼体分为若干块,去除血合肉、鱼刺后,即得到高鲜味金枪鱼鱼柳。
实施例2
同上述实施例1,其区别在于:步骤(2)中将将金枪鱼置于3℃的冰箱中静置做均温处理,处理时间为12h,使鱼体中心温度降至-1℃,再置于4℃的紫苏提取液中浸泡5分钟。
实施例3
同上述实施例1,其区别在于:步骤(2)中将金枪鱼置于5℃的冰箱中静置做均温处理,处理时间为6h,使鱼体中心温度降至1℃,再置于4℃的紫苏提取液中浸泡10分钟。
二、试验结果分析
不同提取工艺对金枪鱼鱼柳鲜味的影响
味道强度值(Taste Activity Value,TAV)是各个呈味的物质在样品中的含量与它对应的味道阈值之比,通常认为,当TAV大于1时,该物质对样品有重要影响。TAV是个比较客观的评价方法,广泛用于各种食品风味的研究,但它的缺陷在于它并没有考虑到各个物质之间的相互影响关系,如协同效应和相抵作用等。
氨基酸与核苷酸的协同效应-味精当量(EUC):呈味核苷酸(主要包括5’-IMP,5’-GMP,5’-AMP和5’-XMP)与MSG等鲜味氨基酸有协同作用,按一定比例混合使用,能数倍的增加鲜味。它们之间的协同作用可以用味精当量(Equivalent umami concentration,EUC)来表示,味精当量是表示鲜味氨基酸与呈味核苷酸混合物协同作用所产生的鲜味强度相当于多少浓度的单一的味精所产生的鲜味强度。它们之间的关系是由日本科学家Yamaguchi和Yoshikawa等(Yamaguchi et al,1971)所提出的,可以用下面的方程表示:EUC=∑aibi+1218(∑aibi)(∑ajbj),其中:EUC是味精当量(g MSG/100g);ai是鲜味氨基酸(Asp or Glu)的浓度(g/100g);bi是鲜味氨基酸相对于MSG的相对鲜度系数(Glu:1;Asp:0.077);aj是呈味核苷酸(5’-IMP,5’-GMP,5’-AMP和5’-XMP)的浓度(g/100g);bj是呈味核苷酸相对于IMP的相对鲜度系数(5’-IMP:1;5’-GMP:2.3;5’-AMP:0.18;5’-XMP:0.61);1218是协同作用常数。
分别设置下述六组实验:
实验组一:将冷冻金枪鱼置于3-5℃的冰箱中静置做均温处理,处理时间为6-12h,使鱼体中心温度降至-1-1℃,人工剔除鱼内脏,并用清水洗净血污后,再置于4℃的水中浸泡5-10分钟,得到金枪鱼鱼体。
实验组二:同实验组一,其区别在于用生姜和紫苏混合提取液代替水。
实验组三:金枪鱼鱼柳的制备方法同上述具体实施例1,其区别在于用水代替生姜和紫苏混合提取液。
实验组四:金枪鱼鱼柳的制备方法同上述具体实施例1。
实验组五:金枪鱼鱼柳的制备方法同上述具体实施例1,其区别在于生姜紫苏提液中生姜和紫苏配比不同。
将去皮新鲜生姜和紫苏叶按质量比8:2混合,混合磨碎匀浆后与食盐一起加入到10倍生姜质量的水,将混合物于40℃下200W,40KHz超声波提取30min,两层纱布过滤后即得混合提取液,4℃储藏备用;其中混合提取液中食盐的质量浓度为3%;
实验组六:金枪鱼鱼柳的制备方法同上述具体实施例1,其区别在于生姜紫苏提液中生姜和紫苏配比不同。
将去皮新鲜生姜和紫苏叶按2:8质量混合,混合磨碎匀浆后与食盐一起加入到10倍生姜质量的水,将混合物于40℃下200W,40KHz超声波提取30min,两层纱布过滤后即得混合提取液,4℃储藏备用;其中混合提取液中食盐的质量浓度为3%。
分别测定上述六组实验的鲜味氨基酸以及氨基酸与核苷酸的协同效应-味精当量(EUC)值,如下表1所示。
表1各实验组鲜味氨基酸以及味精当量值
ASP | GLU | AMP | GMP | IMP1 | XMP | EUG | ||
实验组一 | 25 | 19.3 | 152.5 | 17.6 | 47.2 | 31.1 | 3.5 | |
实验组二 | 24.2 | 21.5 | 292.6 | 10.3 | 75.2 | 20 | 4.7 | |
实验组三 | 275.3 | 126.3 | 71.5 | 8.2 | 22.5 | 5.75 | 10.5 | |
实验组四 | 288.1 | 152.3 | 187.5 | 5.2 | 122.1 | 11.2 | 37.3 | |
实验组五 | 225.1 | 111.5 | 191.2 | 6.5 | 131.2 | 9.7 | 29.4 | |
实验组六 | 285.3 | 161.2 | 213.7 | 5.8 | 54.6 | 10.5 | 25.4 |
备注:单位:(mg 100g-1DW)DW,Dry weight干重。
由上述表格可知,在金枪鱼鱼柳加工过程中发现采用生姜、紫苏混合提取液进行浸泡解冻和蒸煮处理可以显著性提高金枪鱼鱼柳中氨基酸和核苷酸的鲜味协同效应,使金枪鱼鱼柳鲜味当量提高了3.5倍。同时对比实验组4、5和6得出,高比例的生姜有利于呈味核苷酸的保护;高比例的紫苏有利于金枪鱼鱼柳中呈味氨基酸的保护。等质量比例的生姜和紫苏对金枪鱼鱼柳中游离的呈味核苷酸和呈味核苷酸均有较优的保护作用,而且呈味氨基酸和呈味核苷酸协同增鲜效果最佳。
当然,上述说明并非对本发明的限制,本发明也并不限于上述举例。本技术领域的普通技术人员在本发明的实质范围内,作出的变化、改型、添加或替换,也应属于本发明的保护范围。
Claims (1)
1.一种高鲜味金枪鱼鱼柳的制作方法,其特征在于包括以下步骤:
(1)混合提取液的制备
将去皮新鲜生姜和紫苏叶按等质量混合,混合磨碎匀浆后与食盐一起加入到10倍生姜质量的水,将混合物于40℃下200W,40KHz超声波提取30min,两层纱布过滤后即得混合提取液,4℃储藏备用,其中所述的混合提取液中食盐的质量浓度为3%;
(2)金枪鱼解冻
将冷冻金枪鱼置于3-5℃的冰箱中静置做均温处理,处理时间为6-12h,使鱼体中心温度降至-1-1℃,人工剔除鱼内脏,并用清水洗净血污后,再置于4℃的混合浸提液中浸泡5-10分钟;
(3)将步骤(3)浸泡后的金枪鱼置于排净空气的蒸煮锅内加压蒸煮,控制蒸煮锅内蒸煮温度为102℃,蒸煮压力为0.1088MPa,蒸煮至金枪鱼鱼体中心温度达56℃为止;
(4)蒸煮结束后,立即用0℃冷水喷洒冷却,迅速冷却至金枪鱼鱼体中心温度达20℃为止;
(5)将冷却后的金枪鱼鱼体去除鱼头、鱼皮、中骨后,将鱼体分为若干块,去除血合肉、鱼刺后,即得到高鲜味金枪鱼鱼柳。
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