CN106235077A - A kind of novel ocean fishes flesh of fish is taken off and preparation method thereof - Google Patents

A kind of novel ocean fishes flesh of fish is taken off and preparation method thereof Download PDF

Info

Publication number
CN106235077A
CN106235077A CN201610613510.5A CN201610613510A CN106235077A CN 106235077 A CN106235077 A CN 106235077A CN 201610613510 A CN201610613510 A CN 201610613510A CN 106235077 A CN106235077 A CN 106235077A
Authority
CN
China
Prior art keywords
fish
morrhua
flesh
codfish
minutes
Prior art date
Application number
CN201610613510.5A
Other languages
Chinese (zh)
Other versions
CN106235077B (en
Inventor
张业辉
张友胜
刘学铭
汪婧瑜
陈智毅
程镜蓉
Original Assignee
广东省农业科学院蚕业与农产品加工研究所
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 广东省农业科学院蚕业与农产品加工研究所 filed Critical 广东省农业科学院蚕业与农产品加工研究所
Priority to CN201610613510.5A priority Critical patent/CN106235077B/en
Publication of CN106235077A publication Critical patent/CN106235077A/en
Application granted granted Critical
Publication of CN106235077B publication Critical patent/CN106235077B/en

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/14Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20Organic compounds; Microorganisms; Enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention belongs to field of food, disclose a kind of novel ocean fishes flesh of fish and take off and preparation method thereof.Manufacture method comprises the following steps: with fresh cod processing by-product as raw material, is scraped by fritter minced meat cutter, is shredded, sieve and obtain broken codfish after cleaning;Morrhua peptide is prepared with conbined enzymolysis;Big Rice & peanut milk, soybean protein isolate and morrhua peptide are added in broken codfish, adds pure water, mix homogeneously, at a temperature of being placed in 18 22 DEG C, stand 0.5 hour;Mixture is filled in sealed polyethylene bag by spiral extruder, the flesh of fish in compacting bag;First Polythene Bag is put into evacuation in vacuum machine, is then placed within centrifugal high-pressure unit, static after rotating 5 minutes with rotating speed 3,000 5000 revs/min, then to arrange pressure be 100 200Mpa, high pressure effect 2 minutes;After release, codfish is pressed into cylindric cube meat, 4 DEG C of freezings, cuts sheet, obtains the morrhua flesh of fish and takes off, seals chilled storage.

Description

A kind of novel ocean fishes flesh of fish is taken off and preparation method thereof

Technical field

The invention belongs to field of food, be specifically related to a kind of novel ocean fishes flesh of fish and take off and preparation method thereof.

Background technology

Ocean fishes fish meat protein is abundant, unsaturated fatty acid content is high, balanced in nutrition, and pollutes few, is a kind of healthy Food materials.Fish takes off as a kind of ocean fishes meat products, has the most appeared widely on popular dining table.At present, fish takes off and usually selects Relatively round or the oval ocean fishes breast of body length about 1 meter, figure, abdominal part position is freezing, cut sheet, such as morrhua, salmon fish etc..It is close that fish takes off sheet Preserve sale in freezing mode after package dress, can by decocting, bake, cooking, the mode such as steaming eat, good in color, smell and taste.

But, it is all that the ocean fishes so that some economic worths are higher makes for raw material that current fish takes off, and is the most also the remote of import Ocean fish, the build etc. for fish also has particular/special requirement.It is more expensive that these factors cause commercially available fish to take off, and edible people from colony is few.The opposing party Face, takes off for making these fishes, other parts beyond these high level ocean fishes breast, abdominal part positions as processing byproduct with low price Sell, be even dropped, cause certain wasting of resources and environmental pollution.Application way mesh to these Fish processing byproducts Before have a lot, but without continuing to make the method that fish take off by these by-products.Therefore, these processing byproducts are continued system Take off as fish, it is possible to expand the output capacity that ocean fishes fish takes off, improve economic worth.

Summary of the invention

In order to solve present in above-mentioned prior art in place of shortcoming and defect, the primary and foremost purpose of the present invention is to provide one Plant novel ocean fishes and oppress the manufacture method taken off.The method is on the premise of ensureing that ocean fishes fish takes off quality, by new technique preparation height Fish takes off quality, changes existing fish and takes off the quality deterioration problem that product causes because of factors such as multigelations, can the most effectively utilize High level ocean fishes resource, significantly improves the output capacity that fish takes off, and improves its utilization of resources and economic worth.

The novel ocean fishes flesh of fish that another object of the present invention is to provide above-mentioned manufacture method to make is taken off.

The purpose of the present invention is realized by following technical proposals:

A kind of novel ocean fishes oppresses the manufacture method taken off, and comprises the following steps:

(1) with fresh cod processing by-product as raw material, fritter minced meat cutter is scraped, shredded after cleaning, mistake 10 eye mesh screens, obtain broken codfish;

(2) morrhua peptide is prepared with conbined enzymolysis;0.2-0.4 kilogram of big Rice & peanut milk, 0.3-0.5 kilogram of Semen sojae atricolor are separated Albumen and 30-60 gram of morrhua peptide add in the broken codfish of 5 kilograms, add 200-300mL pure water, mix homogeneously, mixture 0.5 hour is stood at a temperature of being placed in 18-22 DEG C;

(3) mixture is filled in the sealed polyethylene bag of diameter 12-18cm by spiral extruder, the fish in compacting bag Meat;First Polythene Bag is put into evacuation in vacuum machine, is then placed within centrifugal high-pressure unit, setting speed 3000-5000 Rev/min, static after rotating 5 minutes, then to arrange pressure be 100-200Mpa, high pressure effect 2 minutes;

(4) after release, codfish is pressed into cylindric cube meat ,-4 DEG C of freezings, cuts sheet, obtains the morrhua flesh of fish and takes off, sealed bundle Put and be placed in-18 DEG C of chilled storages.

Morrhua peptide described in step (2) is compounded hydrolysis by two kinds of protease and prepares, and concrete steps include: lived by enzyme Power is 10000U/g, mass percent concentration is the pepsin of 65%-75%, and enzyme activity is 20000U/g, percent mass Specific concentration is the flavor protease mixing of 25%-35%, controls temperature 30-35 DEG C, regulates pH value 5-6, hydrolyze 2-4 hour;Water Solve 5 minutes inactive enzyme activity of rear 90 DEG C of heating, be cooled to room temperature postlyophilization.

A kind of novel ocean fishes flesh of fish made according to above-mentioned manufacture method is taken off, compared with taking off with normal morrhua fish, and meat The most relatively, sense organ is tasted and notable difference almost be can not be identified for the hardness of matter, local flavor, color and luster, mouthfeel.At 0 DEG C and-18 DEG C In storage environment, also there is prolongation in various degree the product shelf phase.After-18 DEG C of storages 6 months, should prepare in aforementioned manners Fish takes off, its texture characteristic, Ca2+The indexs such as-ATPase activity, fish protein carbonyl content, thiobarbituricacidα-content (TBA) decline The fish that amplitude makes less than normal method takes off.

Hinge structure of the present invention, has such advantages as and beneficial effect:

(1) present invention has made first to oppress and has taken off, and does not also find in current scientific research or patent.

(2) present invention creatively uses dhdps enzyme hydrolysis products to add post forming in particle in manufacturing process, takes out The technical matters that vacuum is combined with high pressure;The flesh of fish peptide of enzymolysis can promote minced fish protein molecular under HIGH PRESSURE TREATMENT more preferable Being formed and connect, between flesh ball fibrin, commissure can recover the flesh of fish and takes off its original mouthfeel and texture.

(3), compared with taking off with the ocean fishes fish that industry currently makes, the present invention is raw materials used is the minced meat after utilizing processing and pair Product, cost of manufacture is low, it is possible to decrease the price that high-quality fish takes off;During the post forming that fish takes off, can be by adding adjuvant Change and improve local flavor and mouthfeel that fish takes off, and there is fresh-keeping, antibacterial effect, effectively fat and albumen oxygen in the suppression flesh of fish Change, stop the generation of bad flavor, improve quality and shelf life.

Detailed description of the invention

Below in conjunction with embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited to this.

Embodiment 1

A kind of novel ocean fishes oppresses the manufacture method taken off, according to following steps:

(1) pretreatment of raw material: with fresh cod processing by-product as raw material, scraped by fritter minced meat cutter, collects about 5 Kilogram, shredded after cleaning, cross 10 eye mesh screens, obtain broken codfish;

(2) with conbined enzymolysis prepare morrhua peptide (by enzyme activity be 10000U/g, mass percent concentration be 65% Pepsin, and enzyme activity be 20000U/g, mass percent concentration be 25% flavor protease mixing, control temperature 30 DEG C, regulate pH to 5.5, hydrolyze 3 hours;Hydrolyze 5 minutes inactive enzyme activity of rear 90 DEG C of heating, freezing dry after being cooled to room temperature Dry);Again 0.2 kilogram of big Rice & peanut milk, 0.5 kilogram of soybean protein isolate and 60 grams of morrhua peptides are added in the broken codfish of 5 kilograms, Adding 200mL pure water, mix homogeneously, mixture stands 0.5 hour at a temperature of being placed in 18 DEG C;

(3) mixture is filled in the sealed polyethylene bag of diameter 12cm by spiral extruder, the flesh of fish in compacting bag; First Polythene Bag is put into evacuation in vacuum machine, is then placed within centrifugal high-pressure unit, setting speed 4000 revs/min, After rotating 5 minutes static, then to arrange pressure be 200Mpa, high pressure effect 2 minutes;

(4) after release, codfish is pressed into cylindric cube meat ,-4 DEG C of freezings, cuts sheet, obtains the morrhua flesh of fish and takes off, sealed bundle Put and be placed in-18 DEG C of chilled storages.

It is pure white that product color taken off by the present embodiment gained morrhua flesh of fish, soft taste after steaming and decocting, indices and commercially available snow Fish takes off contrast, its hardness, flavor substance content number, Ca2+Under the indexs such as-ATPase activity, thiobarbituricacidα-content (TBA) The fish that range of decrease degree makes less than normal method takes off, and concrete numeric ratio is more as shown in table 1:

Table 1 embodiment 1 makes the morrhua flesh of fish and takes off and take off product property with commercially available morrhua and compare

Embodiment 2

A kind of novel ocean fishes oppresses the manufacture method taken off, according to following steps:

(1) pretreatment of raw material: with fresh ocean fishes processing byproduct as raw material, scraped by fritter minced meat cutter, collects about 5 Kilogram, shredded after cleaning, cross 10 eye mesh screens, obtain broken codfish;

(2) with conbined enzymolysis prepare morrhua peptide (by enzyme activity be 10000U/g, mass percent concentration be 70% Pepsin, and enzyme activity be 20000U/g, mass percent concentration be 33% flavor protease mixing, control temperature 33 DEG C, regulate pH to 5, hydrolyze 4 hours;Hydrolyze 5 minutes inactive enzyme activity of rear 90 DEG C of heating, be cooled to room temperature postlyophilization); 0.3 kilogram of big Rice & peanut milk, 0.4 kilogram of soybean protein isolate and 45 grams of morrhua peptides are added in the broken codfish of 5 kilograms, add 250mL pure water, mix homogeneously, mixture stands 0.5 hour at a temperature of being placed in 20 DEG C;

(3) mixture is filled in the sealed polyethylene bag of diameter 15cm by spiral extruder, the flesh of fish in compacting bag; First Polythene Bag is put into evacuation in vacuum machine, is then placed within centrifugal high-pressure unit, setting speed 5000 revs/min, After rotating 5 minutes static, then to arrange pressure be 150Mpa, high pressure effect 2 minutes;

(4) after release, codfish is pressed into cylindric cube meat ,-4 DEG C of freezings, cuts sheet, obtains the morrhua flesh of fish and takes off, sealed bundle Put and be placed in-18 DEG C of chilled storages.

It is pure white that product color taken off by the present embodiment gained morrhua flesh of fish, soft taste after steaming and decocting, indices and commercially available snow Fish takes off contrast, its hardness, flavor substance content number, Ca2+Under the indexs such as-ATPase activity, thiobarbituricacidα-content (TBA) The fish that range of decrease degree makes less than normal method takes off, and concrete numeric ratio is more as shown in table 2:

Table 2 embodiment 2 makes the morrhua flesh of fish and takes off and take off product property with commercially available morrhua and compare

Embodiment 3

A kind of novel ocean fishes oppresses the manufacture method taken off, according to following steps:

(1) pretreatment of raw material: with fresh ocean fishes processing byproduct as raw material, scraped by fritter minced meat cutter, collects about 5 Kilogram, shredded after cleaning, cross 10 eye mesh screens, obtain broken codfish;

(2) with conbined enzymolysis prepare morrhua peptide (by enzyme activity be 10000U/g, mass percent concentration be 75% Pepsin, and enzyme activity be 20000U/g, mass percent concentration be 25% flavor protease mixing, control temperature 35 DEG C, regulate pH to 6, hydrolyze 2 hours;Hydrolyze 5 minutes inactive enzyme activity of rear 90 DEG C of heating, be cooled to room temperature postlyophilization); 0.4 kilogram of big Rice & peanut milk, 0.3 kilogram of soybean protein isolate and 30 grams of morrhua peptides are added in the broken codfish of 5 kilograms, add 300mL pure water, mix homogeneously, mixture stands 0.5 hour at a temperature of being placed in 22 DEG C;

(3) mixture is filled in the sealed polyethylene bag of diameter 18cm by spiral extruder, the flesh of fish in compacting bag; First Polythene Bag is put into evacuation in vacuum machine, is then placed within centrifugal high-pressure unit, setting speed 3000 revs/min, After rotating 5 minutes static, then to arrange pressure be 100Mpa, high pressure effect 2 minutes.

(4) after release, codfish is pressed into cylindric cube meat ,-4 DEG C of freezings, cuts sheet, obtains the morrhua flesh of fish and takes off, sealed bundle Put and be placed in-18 DEG C of chilled storages.

It is pure white that product color taken off by the present embodiment gained morrhua flesh of fish, soft taste after steaming and decocting, indices and commercially available snow Fish takes off contrast, its hardness, flavor substance content number, Ca2+Under the indexs such as-ATPase activity, thiobarbituricacidα-content (TBA) The fish that range of decrease degree makes less than normal method takes off, and concrete numeric ratio is more as shown in table 3:

Table 3 embodiment 3 makes the morrhua flesh of fish and takes off and take off product property with commercially available morrhua and compare

Above-described embodiment is the present invention preferably embodiment, but embodiments of the present invention are not by above-described embodiment Limit, the change made under other any spirit without departing from the present invention and principle, modify, substitute, combine, simplify, All should be the substitute mode of equivalence, within being included in protection scope of the present invention.

Claims (3)

1. a novel ocean fishes oppresses the manufacture method taken off, it is characterised in that comprise the following steps:
(1) with fresh cod processing by-product as raw material, fritter minced meat cutter is scraped, shredded after cleaning, cross 10 mesh Screen cloth, obtains broken codfish;
(2) morrhua peptide is prepared with conbined enzymolysis;By 0.2-0.4 kilogram of big Rice & peanut milk, 0.3-0.5 kilogram of soybean protein isolate With in the broken codfish that 30-60 gram of morrhua peptide adds 5 kilograms to, adding 200-300mL pure water, mix homogeneously, mixture is placed in 0.5 hour is stood at a temperature of 18-22 DEG C;
(3) mixture is filled in the sealed polyethylene bag of diameter 12-18cm by spiral extruder, the flesh of fish in compacting bag; First Polythene Bag to be put into evacuation in vacuum machine, is then placed within centrifugal high-pressure unit, setting speed 3000-5000 turns/ Minute, static after rotating 5 minutes, then to arrange pressure be 100-200Mpa, high pressure effect 2 minutes;
(4) after release, codfish is pressed into cylindric cube meat ,-4 DEG C of freezings, cuts sheet, obtains the morrhua flesh of fish and takes off, and sealed bundle is put It is placed in-18 DEG C of chilled storages.
A kind of novel ocean fishes the most according to claim 1 oppresses the manufacture method taken off, it is characterised in that: institute in step (2) The morrhua peptide stated is compounded hydrolysis by two kinds of protease and prepares, and concrete steps include: by enzyme activity be 10000U/g, quality hundred Proportion by subtraction concentration is the pepsin of 65%-75%, and enzyme activity be 20000U/g, mass percent concentration be 25%-35%'s Flavor protease mixes, and controls temperature 30-35 DEG C, regulates pH value 5-6, hydrolyzes 2-4 hour;Hydrolyze latter 90 DEG C to heat 5 minutes Inactive enzyme activity, is cooled to room temperature postlyophilization.
3. the novel ocean fishes flesh of fish of a manufacture method according to claim 1 making is taken off.
CN201610613510.5A 2016-07-29 2016-07-29 A kind of novel ocean fish flesh of fish is taken off and preparation method thereof CN106235077B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610613510.5A CN106235077B (en) 2016-07-29 2016-07-29 A kind of novel ocean fish flesh of fish is taken off and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610613510.5A CN106235077B (en) 2016-07-29 2016-07-29 A kind of novel ocean fish flesh of fish is taken off and preparation method thereof

Publications (2)

Publication Number Publication Date
CN106235077A true CN106235077A (en) 2016-12-21
CN106235077B CN106235077B (en) 2019-11-29

Family

ID=57606983

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201610613510.5A CN106235077B (en) 2016-07-29 2016-07-29 A kind of novel ocean fish flesh of fish is taken off and preparation method thereof

Country Status (1)

Country Link
CN (1) CN106235077B (en)

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101972002A (en) * 2010-10-18 2011-02-16 江南大学 Production method for strengthening gel refrigerated pure minced fillet fish cake by ultrahigh pressure
CN102366125A (en) * 2011-07-26 2012-03-07 浙江省海洋开发研究院 Method for recombining sea eel flesh scrap by combining biologic enzyme with collagen protein
CN102499388A (en) * 2011-07-09 2012-06-20 浙江工商大学 Processing method for enhancing gel strength of fish flesh recombination product
CN103622074A (en) * 2013-11-15 2014-03-12 福建安井食品股份有限公司 Processing method of extraction recombinant low-value fish protein
CN104146288A (en) * 2014-06-30 2014-11-19 安徽靖童科技农业发展有限公司 Fish steak and preparation method thereof
CN104432228A (en) * 2014-11-13 2015-03-25 福建农林大学 Processing method for improving gelation ability of shrimp flesh balls
CN104522740A (en) * 2014-11-24 2015-04-22 宁波大学 Method used for increasing gel strength of mackerel minced fillet

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101972002A (en) * 2010-10-18 2011-02-16 江南大学 Production method for strengthening gel refrigerated pure minced fillet fish cake by ultrahigh pressure
CN102499388A (en) * 2011-07-09 2012-06-20 浙江工商大学 Processing method for enhancing gel strength of fish flesh recombination product
CN102366125A (en) * 2011-07-26 2012-03-07 浙江省海洋开发研究院 Method for recombining sea eel flesh scrap by combining biologic enzyme with collagen protein
CN103622074A (en) * 2013-11-15 2014-03-12 福建安井食品股份有限公司 Processing method of extraction recombinant low-value fish protein
CN104146288A (en) * 2014-06-30 2014-11-19 安徽靖童科技农业发展有限公司 Fish steak and preparation method thereof
CN104432228A (en) * 2014-11-13 2015-03-25 福建农林大学 Processing method for improving gelation ability of shrimp flesh balls
CN104522740A (en) * 2014-11-24 2015-04-22 宁波大学 Method used for increasing gel strength of mackerel minced fillet

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
王阳光,等: "高压软化青鲇整鱼肉中骨刺的工艺研究", 《食品科学》 *

Also Published As

Publication number Publication date
CN106235077B (en) 2019-11-29

Similar Documents

Publication Publication Date Title
CN102406188B (en) Minced fish food formed by compounding vegetable crops with minced fish and processing method thereof
CN103271383B (en) Preparation method of instant flavor-conditioning fish dried bean curd stored at room temperature
CN103783422B (en) Freeze-dried nutritional pure mushroom soup and preparation method thereof
CN103385442B (en) Health-care clam seasoning powder and preparation method thereof
CN103202495B (en) Purslane fish balls and preparation method thereof
CN101984859B (en) Method for preparing fish-and-rice mixed breaded fish sticks by using microorganism leavening agent
CN104664319A (en) Fish paste product and processing method thereof
CN102188007B (en) Processing technology of composite dried beef having beef liver and tendon
CN101884414B (en) Soup stuffed fish balls and making method thereof
CN102160658B (en) Method for processing vegetable fish balls
CN1232173C (en) Fish flour and production method thereof
CN100574641C (en) A kind of scallop product and preparation method thereof
CN103271392B (en) Peanut butter and preparing method thereof
KR101451635B1 (en) Bulgogi of Dottori(acon) and Thereof Manufacturing Method
CN105455001A (en) Eel bone, barbary wolfberry and water spinach juice noodles and preparation method thereof
CN102919894B (en) Processing method of instant sweet and sour fish capable of being preserved at normal temperature
CN100515232C (en) Seafood beef granule and preparation method
CN103222634B (en) Kuding tea fragrance dried mussel meat and preparation method thereof
CN101773255B (en) Fermentation production method for offal fish sausage
CN101991145A (en) Fish cake and preparation method thereof
CN101933605B (en) Method for processing goose liver paste by using ordinary goose liver
CN101965878A (en) Nutrient bean curd and preparation method thereof
CN101940342A (en) Method for making fermented surimi by utilizing lactic acid bacteria starter
CN101999706B (en) Vacuum microwave and low-frequency microwave combined uniform puffing method for crisp fish tablets
CN101878818A (en) Production method of healthcare bean product

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
GR01 Patent grant
GR01 Patent grant