CN106071819A - A kind of processing method of sugaring flesh of fish kimbap - Google Patents
A kind of processing method of sugaring flesh of fish kimbap Download PDFInfo
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Abstract
The processing method of a kind of sugaring flesh of fish kimbap, relates to fish food processing.Comprise the following steps: 1) raw material pre-treatment: fish is removed head, tail and internal organs, and clear water cleans Intraabdominal blood stains, black film, removes the peel, bones, adopts meat, and Fructus Citri Limoniae juice eliminating sargassum smell is pickled；Take rice infusion overnight, standby；2) boiling: add water post-cooked prepared rice by rice, the flesh of fish sweet water adding post-cooked prepared sugaring flesh of fish after separately eliminating sargassum smell being pickled；3) dispensing: to step 2) in the rice that obtains and the sugaring flesh of fish add adjuvant, molding, plastic packaging, the flesh of fish kimbap stripping and slicing vacuum plastic sealing of roll-forming, obtain sugaring flesh of fish kimbap, preserve after quick-freezing.Pass through Maillard reaction, can significantly reduce the sensitization even cutting down fish food, in conjunction with allotment multiple nutritional components ratio, and interpolation has the adjuvants such as the Thallus Porphyrae of anti-allergic effects, after boiling process, the sugaring flesh of fish kimbap of low irritability can be obtained by simple processing.Technique is simple and convenient to operate.
Description
Technical field
The present invention relates to fish food processing, the processing method especially relating to a kind of sugaring flesh of fish kimbap.
Background technology
China's stock of fish enriches, and fresh water fishery all occupies critical role in national economy and consumption.According to statistics, 2014
Year the whole nation aquatic products total output 64,620,000 tons, increase by 4.69% on a year-on-year basis, wherein freshwater product yield 31,650,000 tons, account for total output
48.98% (Yu Kangzhen. China Fisheries yearbook [M]. Chinese agriculture publishing house, Beijing: 2015,212-213).Hypophthalmichthys molitrix is due to its fish
Meat delicious flavour, meat is fine and smooth, and protein content is high, feature that fat content is low and deeply liked by consumer, only 2014 one
Year, Hypophthalmichthys molitrix yield just reached 4,230,000 tons, and ratio increases production 380,000 tons in 2012, and amplification is 9.74%.The exploitation of visible Hypophthalmichthys molitrix and products thereof
Utilize and have the biggest development space.
Fish contain rich in protein and polyunsaturated fatty acid, and nutrition and health to the mankind have important effect,
But Fish can cause serious anaphylaxis.According to world's allergy Organization, 2008, there is the population of 20-30% in the world
By different types of anaphylactoid impact.In recent years, Fish consumption figure is increasing, the Fish all allergies thus caused
Rate increases, and Fish and shellfish allergy are typical in west and Asian countries, affect the crowd (De of 0.2-2.29%
Martino M,Novembre E,Galli L,et al.Allergy to different fish species in cod-
allergic children:in vivo and in vitro studies[J].Journal of Allergy and
Clinical Immunology,1990,86(6):909-914).Fish allergy is a long-standing disease, its allergic symptom
Will not weaken with advancing age, some people just starts fish allergic condition occur after growing up.Parvalbumin
(parvalbumin, PV) is a kind of main Fish anaphylactogen, and the fish autopath of 90% is to parvalbumin also allergy
(Elsayed,S.M.and Aas K.,Characterization of a Major Allergen(Cod).Chemical
Composition and Immunological Properties.International Archives of Allergy
and Immunology,1970.38(5),536-548).Fish allergy can cause the various acute dermatological of patient, as urticaria,
Angioedema；Various gastroenteropathys, such as the respiratory tract disease such as oral allergy, diarrhoea, as recurrent exerbation asthma, cough
Cough, nasal obstruction etc., Fish allergy patient with severe symptoms can produce faintness symptom (Xiao Youming. the antigenicity research [D] of Cyprinus carpio parvalbumin.
University Of Nanchang, 2008).
Containing abundant polysaccharide material in Sargassum, and the structure of polysaccharide is also due to the difference of Sargassum has the biggest difference,
Thus make it have various biological activity.The antiallergic activity of Sargassum polysaccharides is also a research heat in the whole world at present
Porphyra Polysaccharide in point, particularly red algae, the fucosan in Brown algae and the alignic antiallergic effect in Brown algae are the most progressively
In studied exploitation.Therefore, food adds the antiallergic Sargassums such as Thallus Porphyrae, is that one is effectively reduced allergen protein sensitization
Method (Shi Chaolan. Porphyra Polysaccharide and Thallus Gracilariae oligosaccharide anti-food allergy Quality Research [D]. Collects The American University, 2014).
Maillard reaction (Maillard Reaction) reacts also known as nonenzymatic browning reaction, thermal response or carbonyl ammonia
(amino-carbonyl reaction), is in food processing with storage, occurs at amino-compound and carbonylation
Reaction between compound, is found in 1912 by French famous scientist Maillard L.C..Maillard reaction is that composition is various
The main source of thermally processed foods fragrance, this have in food production special meaning (Maillard M.N., Soum M.,
Boivin P.,et al.Antioxidant activity of barley and malt:relationshio with
phenolic content[J].LWT-Food Science and Technology,1996,29(3):238-244).Research
Display, soybean protein isolate and fructose or oligofructose generation Maillard reaction can be effectively reduced its sensitization (Olano A.,
Castillo M.D.D.In vitro glycation and antigenicity of soy proteins[J].Food
Research International,2007,40(1):153-160).And Li Qingli etc. choose the reduction such as maltose, glucose
Sugar, after carrying out Maillard reaction with shrimp allergen, result shows, glucose Maillard reaction can reduce the immunity of shrimp allergen and live
Property (Li Qingli, Li Zhenxing, Lin Hong, etc. maltose, the research of glucose prawn allergen activity impact in Maillard reaction
[J]. food industry science and technology, 2009,30 (01): 79-84).In sum, Maillard reaction is that one is effectively reduced allergy egg
The method of white sensitization.
Summary of the invention
It is an object of the invention to provide technique advantages of simple, workable, a kind of sugaring of easily accomplishing scale production
The processing method of flesh of fish kimbap.
The present invention comprises the following steps:
1) raw material pre-treatment: fish is removed head, tail and internal organs, clear water cleans Intraabdominal blood stains, black film, remove the peel, bone,
Adopting meat, Fructus Citri Limoniae juice eliminating sargassum smell is pickled；Take rice infusion overnight, standby；
2) boiling: add water post-cooked prepared rice by rice, the post-cooked prepared sugaring of flesh of fish sweet water adding after separately eliminating sargassum smell being pickled
The flesh of fish；
3) dispensing: to step 2) in the rice that obtains and the sugaring flesh of fish add adjuvant, molding, plastic packaging, roll-forming
Flesh of fish kimbap stripping and slicing vacuum plastic sealing, obtains sugaring flesh of fish kimbap, preserves after quick-freezing.
In step 1) in, described fish can use at least one in fresh or freezing Hypophthalmichthys molitrix, Ctenopharyngodon idellus, Cyprinus carpio etc.；Described
Fructus Citri Limoniae juice can use lemon to squeeze the juice；The temperature of described eliminating sargassum smell can be 25～35 DEG C, and the time of eliminating sargassum smell can be 0.5～1.0h；Institute
State at least one that rice is selected from Semen oryzae sativae, Semen setariae, Oryza glutinosa, red rice etc.；The temperature of described immersion can be room temperature.
Step 2) in, described rice is selected from least one in Semen oryzae sativae, Semen setariae, Oryza glutinosa, red rice etc.；Semen oryzae sativae, Semen setariae, glutinous
Rice, red rice can be Semen setariae 0～10% by mass percentage, and Oryza glutinosa 0～20%, red rice 0～10%, surplus is Semen oryzae sativae；Described add
The amount of water can be there be not rice surface 1～3cm；Described sucrose solution can use G/W, and the mass percentage concentration of sucrose solution can be
0.5%～3.0%；The ratio of the flesh of fish and sucrose solution after described eliminating sargassum smell is pickled can be 1g: (2～5) mL, wherein, after eliminating sargassum smell is pickled
The flesh of fish calculated by mass, sucrose solution is in terms of volume；The time of described boiling can be 15～40min.
In step 3) in, described adjuvant is selected from Sal, white sugar, Herba Spinaciae, Fructus Cucumidis sativi, Petaso, Fructus Jujubae, bean paste, Fructus Lycopersici esculenti sand
At least one in department, Semen Maydis etc.；The described sugaring flesh of fish, Sal, white sugar, Herba Spinaciae, Fructus Cucumidis sativi, Petaso, Fructus Jujubae, bean paste, Fructus Lycopersici esculenti
Sauce, the consumption of Semen Maydis can be by mass percentage 1～5%, 0～3%, 0～10%, 0～5% of rice gross mass, 0～
5%, 0～5%, 0～5%, 0～3%, 0～3%, 0～10%；Each material can be laid in Thallus Porphyrae sheet by described molding, rolls
Become cylindrical shape；Described plastic packaging can be by the flesh of fish kimbap stripping and slicing vacuum plastic sealing of roll-forming；The temperature of described quick-freezing can be-30
℃。
The present invention is by reducing sugar and allergen protein generation Maillard reaction, and in the reduction flesh of fish, allergen protein is (such as little clear egg
Sensitization in vain), and allocate multiple nutritional components ratio, interpolation has the adjuvants such as the Thallus Porphyrae of anti-allergic effects, at boiling process
After, the sugaring flesh of fish kimbap of low irritability can be obtained by simple processing.The present invention provide a kind of technique advantages of simple,
The processing method that sugaring workable, that easily accomplish scale production oppresses kimbap.
It is an advantage of the current invention that: by Maillard reaction, the sensitization even cutting down fish food can be significantly reduced, knot
Close allotment multiple nutritional components ratio, and interpolation has the adjuvants such as the Thallus Porphyrae of anti-allergic effects, after boiling process, by simply
Processing can obtain the sugaring flesh of fish kimbap of low irritability.The present invention has the features such as technique is simple and convenient to operate, gained
Product delicious flavour, by specific IgG immunoblotting assay, it was demonstrated that the sensitization of the present invention flesh of fish used is cut down.
Accompanying drawing explanation
Fig. 1 is the finished product schematic diagram after sugaring flesh of fish kimbap stripping and slicing plastic sealing pack.
Fig. 2 is the SDS-PAGE figure of parvalbumin sensitization detection in the flesh of fish.In fig. 2, M: Protein Marker；Swimming
Road 1: untreated crude protein；Swimming lane 2: the crude protein after Maillard reaction process.
Fig. 3 is the Western Blot figure of parvalbumin sensitization detection in the flesh of fish.In figure 3, M: molecular weight of albumen mark
Accurate；Swimming lane 1: untreated crude protein；Swimming lane 2: the crude protein after Maillard reaction process.
Detailed description of the invention
The present invention is further illustrated with specific embodiment below in conjunction with the accompanying drawings.
The processing method of 1 one kinds of sweet taste low irritabilities of embodiment flesh of fish kimbap, it comprises the following steps:
1) after Hypophthalmichthys molitrix meat defishying, carry out oppressing sensitization abatement, take flesh of fish 5g and be placed in salt sucrose solution (containing 0.1% salt
With 10.0% reducing sugar) middle immersion 20min, boils 30min；
2) raw material pre-treatment, takes Semen oryzae sativae 50g, red rice 5g, Fructus Jujubae 10g, soaked in clear water；
3) dispensing with steam, step 1), 2) in the material that cooks take out to be placed on and complete the boarding on roller shutter of Thallus Porphyrae, then take jade
On the rice that rice 5g, Herba Spinaciae 2g, Fructus Cucumidis sativi 5g, Petaso 5g, Fructus Jujubae 3g, bean paste 3g, tomato sauce 5g mixing are distributed in, roll into
Cylindric；
4) plastic packaging, the flesh of fish kimbap stripping and slicing vacuum plastic sealing of roll-forming, obtain sweet taste low irritability flesh of fish kimbap
Finished product (such as Fig. 1)；
5) quick-freezing and preservation, finished product preserves after-30 DEG C of quick-freezings.
The processing method of 2 one kinds of saline taste low irritabilities of embodiment flesh of fish kimbap, it comprises the following steps:
1) grass carp meat sensitization abatement, takes flesh of fish 5g and is placed in immersion in salt sucrose solution (containing 3.0% salt and 2.0% reducing sugar)
15min, boils 25min；
2) raw material pre-treatment, takes Semen oryzae sativae 50g, red rice 5g, soaked overnight in saline (containing 3.0% salt)；
3) dispensing with steam, step 1), 2) in the material that cooks take out to be placed on and complete the boarding on roller shutter of Thallus Porphyrae, then take spinach
On the rice that dish 2g, Fructus Cucumidis sativi 5g, Petaso 5g, egg 5g, tomato sauce 5g, 2 mixings of mature vinegar are distributed in, roll into cylindrical shape；
4) plastic packaging, the flesh of fish kimbap vacuum plastic sealing of roll-forming, obtain saline taste low irritability flesh of fish kimbap finished product；
5) quick-freezing and preservation, finished product preserves after-30 DEG C of quick-freezings.
Embodiment 3 sugaring flesh of fish kimbap sensitization detection (using the finished product of embodiment 1 as detection object), it includes
Following steps:
1, the situation of change before and after SDS-PAGE detection albumen processes
(1) sample is mixed with the ratio of 1: 3 with appropriate 4 × sds gel sample-loading buffer, heats 10min in 95 DEG C,
Make sample SDSization.The concentration of resolving polyacrylamide gel is determined according to the molecular size range of albumen in sample, used in this research
To resolving gel concentration be 15%.Electrophoresis is carried out under constant current 8m A, after electrophoresis terminates, with coomassie brilliant blue R_250 to gel
Dyeing, contaminating to gel is navy blue, then uses appropriate destaining solution instead and decolours, until demonstrating blue protein bar clearly
Band, finally takes pictures preservation with gel imaging instrument.
2, the sensitization change of Western-blot detection albumen is used
(1) electrophoresis: the albumen that will carry out Western-blot analysis carries out SDS-PAGE electrophoretic separation, and electrophoresis terminates
After, according to pre-dyed standard protein, cut the gel of destination protein band in-scope, be immersed in protein delivery liquid.
(2) transferring film: intercept the nitrocellulose filter identical with gel size and four metafiltration paper are soaked in protein delivery respectively
In liquid.Overlay on electrotransfer device according to four metafiltration paper, nitrocellulose filter, gel, the order of four metafiltration paper from the bottom up,
Drive bubble (attention avoids upper and lower filter paper to contact, in case short-circuit) away, switch on power, according to molecular size range, determine the transferring film time
For 35min.
(3) just contaminate: transferring film takes out nitrocellulose filter after terminating, carry out just contaminating, until destination protein occurs with Ponceaux
Band, reclaims Ponceaux, and with TBS-T rinsing to colourless.
(4) closing: be placed in 5% defatted milk by the NC film of rinsed clean, on shaking table, room temperature closes 1.5h.
(5) one anti-hatch: incline deblocking liquid, rinses 3 × 5min with TBS-T, add mouse-anti PV monoclonal monomer (1:
2000) 1.5h is hatched at room temperature.
(6) two anti-hatch: inclining one resists, and rinses 5 × 5min with TBS-T, with sheep anti mouse specific IgG (1: 2000) conduct
Two anti-hatch 1.5h at room temperature.
(7) ECL colour developing: incline two resist, with TBS-T rinse 7 × 7min, after NC film is reacted 2min in ECL nitrite ion,
Develop the color and take pictures.
(8) interpretation of result: as shown in Figures 2 and 3, the sugaring after gained Maillard reaction of the present invention processes oppresses Thallus Porphyrae to result
Boarding, its parvalbumin band substantially there occurs change, band obfuscation (swimming lane 2 see in Fig. 2), and it is aobvious that its IgG combines activity
Write less than not occurring Maillard reaction to oppress (swimming lane 2 see in Fig. 3).Show that in the present invention, Maillard reaction used can effectively drop
The sensitization of low sugaring flesh of fish kimbap.
It is critical only that of the present invention is processed with protein generation Maillard reaction etc. by reducing sugar, reduces allergy in the flesh of fish
The sensitization of former (such as parvalbumin), allocates multiple nutritional components ratio, and interpolation has the adjuvants such as the Thallus Porphyrae of anti-allergic effects,
After digestion process, the sugaring flesh of fish kimbap of low irritability can be obtained by simple processing.Products obtained therefrom delicious flavour,
Application immunoblotting assay, it was demonstrated that the flesh of fish sensitization used by the present invention is cut down.
Claims (10)
1. the processing method of a sugaring flesh of fish kimbap, it is characterised in that comprise the following steps:
1) raw material pre-treatment: fish is removed head, tail and internal organs, clear water cleans Intraabdominal blood stains, black film, removes the peel, bones, adopts
Meat, Fructus Citri Limoniae juice eliminating sargassum smell is pickled；Take rice infusion overnight, standby；
2) boiling: add water post-cooked prepared rice by rice, the flesh of fish sweet water adding post-cooked prepared sugaring flesh of fish after separately eliminating sargassum smell being pickled；
3) dispensing: to step 2) in the rice that obtains and the sugaring flesh of fish add adjuvant, molding, plastic packaging, the flesh of fish of roll-forming
Kimbap stripping and slicing vacuum plastic sealing, obtains sugaring flesh of fish kimbap, preserves after quick-freezing.
The processing method of a kind of sugaring the most as claimed in claim 1 flesh of fish kimbap, it is characterised in that in step 1) in, described
Fish uses at least one in fresh or freezing Hypophthalmichthys molitrix, Ctenopharyngodon idellus, Cyprinus carpio；Described Fructus Citri Limoniae juice uses lemon to squeeze the juice.
The processing method of a kind of sugaring the most as claimed in claim 1 flesh of fish kimbap, it is characterised in that in step 1) in, described
The temperature of eliminating sargassum smell is 25～35 DEG C, and the time of eliminating sargassum smell is 0.5～1.0h.
The processing method of a kind of sugaring the most as claimed in claim 1 flesh of fish kimbap, it is characterised in that in step 1) in, described
At least one in Semen oryzae sativae, Semen setariae, Oryza glutinosa, red rice of rice；The temperature of described immersion can be room temperature.
The processing method of a kind of sugaring the most as claimed in claim 1 flesh of fish kimbap, it is characterised in that in step 2) in, described
At least one in Semen oryzae sativae, Semen setariae, Oryza glutinosa, red rice of rice；Semen oryzae sativae, Semen setariae, Oryza glutinosa, red rice can be little by mass percentage
Rice 0～10%, Oryza glutinosa 0～20%, red rice 0～10%, surplus is Semen oryzae sativae.
The processing method of a kind of sugaring the most as claimed in claim 1 flesh of fish kimbap, it is characterised in that in step 2) in, described
The amount added water was not for there to be rice surface 1～3cm；Described sucrose solution can use G/W, and the mass percentage concentration of sucrose solution can be
0.5%～3.0%.
The processing method of a kind of sugaring the most as claimed in claim 1 flesh of fish kimbap, it is characterised in that in step 2) in, described
The ratio of the flesh of fish and sucrose solution after eliminating sargassum smell is pickled is 1g: (2～5) mL, wherein, the flesh of fish after eliminating sargassum smell is pickled is calculated by mass, sugar
Water is in terms of volume；The time of described boiling can be 15～40min.
The processing method of a kind of sugaring the most as claimed in claim 1 flesh of fish kimbap, it is characterised in that in step 3) in, described
At least one in Sal, white sugar, Herba Spinaciae, Fructus Cucumidis sativi, Petaso, Fructus Jujubae, bean paste, tomato sauce, Semen Maydis of adjuvant；Described sugar
The stain flesh of fish, Sal, white sugar, Herba Spinaciae, Fructus Cucumidis sativi, Petaso, Fructus Jujubae, bean paste, tomato sauce, the consumption of Semen Maydis by mass percentage may be used
For rice gross mass 1～5%, 0～3%, 0～10%, 0～5%, 0～5%, 0～5%, 0～5%, 0～3%, 0～
3%, 0～10%.
The processing method of a kind of sugaring the most as claimed in claim 1 flesh of fish kimbap, it is characterised in that in step 3) in, described
Molding is to be laid in Thallus Porphyrae sheet by each material, rolls into cylindrical shape.
The processing method of a kind of sugaring the most as claimed in claim 1 flesh of fish kimbap, it is characterised in that in step 3) in, institute
Stating plastic packaging is by the flesh of fish kimbap stripping and slicing vacuum plastic sealing of roll-forming；The temperature of described quick-freezing can be-30 DEG C.
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Cited By (4)
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| CN107549668A (en) * | 2017-09-30 | 2018-01-09 | 三只松鼠股份有限公司 | A kind of purple glutinous rice roulade and preparation method thereof |
| CN110074355A (en) * | 2019-05-28 | 2019-08-02 | 江苏豚岛食品有限公司 | The processing method of self-heating globe fish meal |
| CN110831443A (en) * | 2017-07-03 | 2020-02-21 | 朴浩根 | Preparation method of rice covered with laver |
| CN116762934A (en) * | 2023-06-30 | 2023-09-19 | 福州宏彦食品有限公司 | Preparation method of fish rice cake roll |
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| CN105558898A (en) * | 2016-02-02 | 2016-05-11 | 集美大学 | Processing method for low-sensitization sugared surimi product |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110831443A (en) * | 2017-07-03 | 2020-02-21 | 朴浩根 | Preparation method of rice covered with laver |
| CN107549668A (en) * | 2017-09-30 | 2018-01-09 | 三只松鼠股份有限公司 | A kind of purple glutinous rice roulade and preparation method thereof |
| CN110074355A (en) * | 2019-05-28 | 2019-08-02 | 江苏豚岛食品有限公司 | The processing method of self-heating globe fish meal |
| CN116762934A (en) * | 2023-06-30 | 2023-09-19 | 福州宏彦食品有限公司 | Preparation method of fish rice cake roll |
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