CN107242478A - 一种墨鱼调理食品及生产方式 - Google Patents
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Abstract
本发明公开一种墨鱼调理食品及生产方式,包括以下步骤:1)预处理;2)研磨;3)发酵;4)铁板油炸;5)调味;6)烘烤;7)包装。有益效果为:本发明保持了墨鱼原有形态,调理后的墨鱼保持了原有的鲜味和色泽;墨鱼肉质中水分含量高,肉质Q弹,不干柴,有嚼劲;采用发酵法去腥,墨鱼无腥味,散发浓郁的海鲜香味,调味料入味充分,风味独特,口感好,保鲜时间长;生产方式简单,无需复杂的设备,重现性好,适合工厂化生产。
Description
技术领域
本发明涉及食品加工技术领域,尤其是涉及一种墨鱼调理食品及生产方式。
背景技术
墨鱼是头足类,亦称乌贼鱼、墨斗鱼、目鱼等。属软体动物门,头足纲,十腕目,乌贼科。中国所指的“墨鱼”或叫“乌贼”,大多是中国东海主产的曼氏无针乌贼和金乌贼两个种。两者的外形差别不大,主要差别是:前者胴部卵圆形,稍瘦,无骨针,干制品叫螟虫甫鲞;后者有骨针,干制品叫乌贼干。乌贼遇到强敌时会以喷墨作为逃生的方法并伺机离开,因而有“乌贼”、墨鱼等名称。其皮肤中有色素小囊,会随“情绪”的变化而改变颜色和大小。乌贼会跃出海面,具有惊人的空中飞行能力。墨鱼壳,既乌贼板,学名叫乌贼骨,也是中医上常用的药材,称海螵蛸,是一味制酸、止血、收敛之常用中药。
中国是世界上主要的头足类生产国,经济蛸类包括黄、渤海域的短蛸(O.ocellatus)和长蛸(O.varibillis)以及南海闽粤海域的真蛸。近几年,由于近海资源衰退,长蛸等低值墨鱼资源呈上升趋势,渔获产量迅速提高。在加工方面,日本和韩国是蛸类的主要消费大国,其墨鱼加工技术水平较高,加工产品多为即食熟制品,但这些产品普遍墨鱼含量不高,营养价值偏低,如炭烤墨鱼、墨鱼烧等。而国内墨鱼产品主要以冷冻加工为主(生鲜、冷冻、干燥、盐腌或盐渍)的粗加工墨鱼产品,加工技术整体水平较低,产品种类单一且质量不稳定,产品附加值较低,此外,生食水产品的食用安全性也是阻碍墨鱼产品开发的重要问题,国内墨鱼调理食品还未有生产。
现有的以墨鱼为原材料生产的食品有肉糜和丸子,如现有技术如授权公告号为CN102934821B的中国发明专利,公开了一种墨鱼鱼糜制品的加工方法,包括以下步骤:取清洗干净的墨鱼胴体、墨鱼墨汁备用;将墨鱼胴体放入绞肉机中绞碎,绞碎后的墨鱼肉放入擂溃机中擂溃,在擂溃阶段按墨鱼肉重量加入盐及其他调味料同擂;将经擂溃处理后的调味鱼糜经成型机成型后进入加热锅中,进行加热凝胶成型;将成型后的墨鱼鱼糜制品捞起放入冷却水中冷却,捞起沥水后送到包装间装袋包装。该方法制备的墨鱼产品,破坏了墨鱼原本的形态,失去了墨鱼独有的鲜味和嚼劲。
发明内容
本发明的目的在于提供一种保持墨鱼原有形态,海鲜味足,肉质Q弹,有嚼劲,营养物质丰富的墨鱼调理食品及生产方式。
本发明针对背景技术中提到的问题,采取的技术方案为:
一种墨鱼调理食品的生产方式,具体操作步骤:
预处理:用流动清水清洗墨鱼原料,除去混杂在原料中的杂质、污物,剖开墨鱼体腹部,取出墨囊,剪开囊膜,挤出墨汁,用水清洗,沥干;
盐磨:将墨鱼放入盛有盐水的桶内翻滚,水:盐=120:1~2。换水后加明矾继续翻滚,水:明矾=140:0.4~0.9。将墨鱼逐条仔细清洗,沥干。盐磨能将墨鱼表面的粘膜彻底清除干净;
发酵:按接种量2~4%将桑葚果酒专用酵母接种于土豆汁培养基中,于25~32℃发酵培养24~48h。加入墨鱼混合,墨鱼为发酵液体积的0.5~1倍。并采用超声波处理,超声波功率为200~400W,处理时间为10~15min。继续于28~40℃发酵3~5h,捞出墨鱼,沥干。本发明采用发酵法去腥,墨鱼无腥味,散发浓郁的海鲜香味,调味料入味充分,风味独特,口感好,保鲜时间长;
铁板油炸:将墨鱼与洋葱、姜和蒜混合后,在铁板上油炸,墨鱼:洋葱:姜:蒜:油=10:15~25:1~4:1~4:2~6,油炸时间为5~10min,沥干后只留墨鱼。上述操作可有效去除墨鱼的腥味,使洋葱、姜和蒜的味道进入墨鱼中,在不破坏墨鱼原有味道的同时,丰富口感;
调味:将调味料按比例倒入盛装墨鱼的容器中,搅拌均匀后于2~5℃环境下静置1~2h;
烘烤:把浸透味的墨鱼分摊于烘网之上,压片烘烤,烘烤温度为45~60℃,烘烤时间为2~3h,每隔0.4~0.6h翻一次面。烘烤过程中发生美拉德反应,使墨鱼散发浓郁的烤香味;
包装:待墨鱼冷却后真空包装,灭菌得到墨鱼调理食品。
作为优选,调味料成分及其重量份为:乳糖2~5份、食盐1~1.8份、虾酱6~9份、甘草3~5份、姜汁3~5份、蒜汁4~7份、板蓝根0.3~0.5份、乙基己基甘油0.01~0.03份、胡椒粉1~2份、辣椒粉2~4份和棕榈酸乙基己酯0.04~0.06份。上述调味料非常入味,在保留墨鱼独有的海鲜味的同时适当增加甜味、中草药味和蒜香味等味道,丰富了口感,并且有去腥效果。能破坏墨鱼细胞的细胞膜,使调味料其他成分更充分的进入墨鱼中,更入味,其中乙基己基甘油和棕榈酸乙基己酯与甘草为伍具有促进墨鱼肉质紧实的作用,肉质润白q弹,同时具有一定的提味作用,提升器感官效果。
与现有技术相比,本发明的优点在于:1)本发明保持了墨鱼原有形态,调理后的墨鱼保持了原有的鲜味和色泽;2)本发明的墨鱼肉质中水分含量高,肉质Q弹,不干柴,有嚼劲;3)本发明采用发酵法去腥,墨鱼无腥味,散发浓郁的海鲜香味,调味料入味充分,风味独特,口感好,保鲜时间长;4)生产方式简单,无需复杂的设备,重现性好,适合工厂化生产。
具体实施方式
下面通过实施例对本发明方案作进一步说明:
实施例1:
一种墨鱼调理食品的生产方式,具体操作步骤:
1)预处理:用流动清水清洗墨鱼原料,除去混杂在原料中的杂质、污物,剖开墨鱼体腹部,取出墨囊,剪开囊膜,挤出墨汁,用水清洗,沥干;
2)盐磨:将墨鱼放入盛有盐水的桶内翻滚,水:盐=120:1~2。换水后加明矾继续翻滚,水:明矾=140:0.4~0.9。将墨鱼逐条仔细清洗,沥干。将墨鱼逐条仔细清洗,沥干。盐磨能将墨鱼表面的粘膜彻底清除干净;
3)发酵:按接种量2~4%将桑葚果酒专用酵母接种于土豆汁培养基中,于25~32℃发酵培养24~48h。加入墨鱼混合,墨鱼为发酵液体积的0.5~1倍。并采用超声波处理,超声波功率为200~400W,处理时间为10~15min。继续于28~40℃发酵3~5h,捞出墨鱼,沥干。本发明采用发酵法去腥,墨鱼无腥味,散发浓郁的海鲜香味,调味料入味充分,风味独特,口感好,保鲜时间长;
4)铁板油炸:将墨鱼与洋葱、姜和蒜混合后,在铁板上油炸,墨鱼:洋葱:姜:蒜:油=10:15~25:1~4:1~4:2~6,油炸时间为5~10min。沥干后只留墨鱼。上述操作可有效去除墨鱼的腥味,使洋葱、姜和蒜的味道进入墨鱼中,在不破坏墨鱼原有味道的同时,丰富口感;
5)调味:将调味料按比例倒入盛装墨鱼的容器中,搅拌均匀后于2~5℃环境下静置1~2h;
6)烘烤:把浸透味的墨鱼分摊于烘网之上,压片烘烤,烘烤温度为45~60℃,烘烤时间为2~3h,每隔0.4~0.6h翻一次面。烘烤过程中发生美拉德反应,使墨鱼散发浓郁的烤香味;
7)包装:待墨鱼冷却后真空包装,灭菌得到墨鱼调理食品。
调味料成分及其重量份为:乳糖2~5份、食盐1~1.8份、虾酱6~9份、甘草3~5份、姜汁3~5份、蒜汁4~7份、板蓝根0.3~0.5份、乙基己基甘油0.01~0.03份、胡椒粉1~2份、辣椒粉2~4份和棕榈酸乙基己酯0.04~0.06份。上述调味料非常入味,在保留墨鱼独有的海鲜味的同时适当增加甜味、中草药味和蒜香味等味道,丰富了口感,并且有去腥效果。乙基己基甘油和棕榈酸乙基己酯能破坏墨鱼细胞的细胞膜,使调味料其他成分更充分的进入墨鱼中,更入味。
实施例2:
一种墨鱼调理食品的生产方式,具体操作步骤:
1)预处理:用流动清水清洗墨鱼原料,除去混杂在原料中的杂质、污物,剖开墨鱼体腹部,取出墨囊,剪开囊膜,挤出墨汁,用水清洗,沥干;
2)盐磨:将墨鱼放入盛有盐水的桶内翻滚,水:盐=100:1。换水后加明矾继续翻滚,水:明矾=120:0.5。将墨鱼逐条仔细清洗,沥干。将墨鱼逐条仔细清洗,沥干。盐磨能将墨鱼表面的粘膜彻底清除干净;
3)发酵:按接种量3%将桑葚果酒专用酵母接种于土豆汁培养基中,于30℃发酵培养30h。加入墨鱼混合,墨鱼为发酵液体积的0.5倍。并采用超声波处理,超声波功率为300W,处理时间为12min。继续于32℃发酵4h,捞出墨鱼,沥干。本发明采用发酵法去腥,墨鱼无腥味,散发浓郁的海鲜香味,调味料入味充分,风味独特,口感好,保鲜时间长;
4)铁板油炸:将墨鱼与洋葱、姜和蒜混合后,在铁板上油炸,墨鱼:洋葱:姜:蒜:油=10:20:3:3:5,油炸时间为7min。沥干后只留墨鱼。上述操作可有效去除墨鱼的腥味,使洋葱、姜和蒜的味道进入墨鱼中,在不破坏墨鱼原有味道的同时,丰富口感;
5)调味:将调味料按比例倒入盛装墨鱼的容器中,搅拌均匀后于4℃环境下静置2h;
6)烘烤:把浸透味的墨鱼分摊于烘网之上,压片烘烤,烘烤温度为54℃,烘烤时间为2.6h,每隔0.5h翻一次面。烘烤过程中发生美拉德反应,使墨鱼散发浓郁的烤香味;
7)包装:待墨鱼冷却后真空包装,灭菌得到墨鱼调理食品。
调味料成分及其重量份为:乳糖4份、食盐1.5份、虾酱7份、甘草4份、姜汁5份、蒜汁6份、板蓝根0.4份、乙基己基甘油0.01份、胡椒粉1.6份、辣椒粉3份和棕榈酸乙基己酯0.05份。上述调味料非常入味,在保留墨鱼独有的海鲜味的同时适当增加甜味、中草药味和蒜香味等味道,丰富了口感,并且有去腥效果。乙基己基甘油和棕榈酸乙基己酯能破坏墨鱼细胞的细胞膜,使调味料其他成分更充分的进入墨鱼中,更入味,以上实验数据呈非线性,其作用机理有待验证。
制备完成的墨鱼水分含量为45~55%,整体形态未被破坏,颜色红色泛白,无腥味,肉质Q弹,有嚼劲,入味充分,咸淡适宜。各项指标如表1所示:
表1本发明产品含菌量与口感测试结果
由表1可知,本发明制备的墨鱼调理食品含菌量低,保质期长,口感好,具有良好的市场前景。
本发明的操作步骤中的常规操作为本领域技术人员所熟知,在此不进行赘述。
以上所述的实施例对本发明的技术方案进行了详细说明,应理解的是以上所述仅为本发明的具体实施例,并不用于限制本发明,凡在本发明的原则范围内所做的任何修改、补充或类似方式替代等,均应包含在本发明的保护范围之内。
Claims (10)
1.一种墨鱼调理食品的生产方式,其特征在于包括以下步骤:
1)预处理:用流动清水清洗墨鱼原料,除去混杂在原料中的杂质、污物,剖开墨鱼体腹部,取出墨囊,剪开囊膜,挤出墨汁,用水清洗,沥干;
2)盐磨:将墨鱼放入盛有盐水的桶内翻滚,换水后加明矾继续翻滚,清洗,沥干;
3)发酵:将桑葚果酒专用酵母接种于土豆汁培养基中,发酵培养,加入墨鱼混合,并采用超声波处理,继续发酵;
4)铁板油炸:将墨鱼与洋葱、姜和蒜混合后,在铁板上油炸,沥干后只留墨鱼;
5)调味:将调味料按比例倒入盛装墨鱼的容器中,搅拌均匀后于低温环境下静置;
6)烘烤:把浸透味的墨鱼分摊于烘网之上,压片烘烤;
7)包装:待墨鱼冷却后真空包装,灭菌得到墨鱼调理食品。
2.根据权利要求1所述的一种墨鱼调理食品的生产方式,其特征在于:所述的步骤2中盐水中水:盐=120:1~2;换水后加明矾翻滚,水:明矾=140:0.4~0.9。
3.根据权利要求1所述的一种墨鱼调理食品的生产方式,其特征在于:所述的步骤3中菌种接种量为2~4%,于25~32℃发酵培养24~48h。
4.根据权利要求1所述的一种墨鱼调理食品的生产方式,其特征在于:所述的步骤3中墨鱼为发酵液体积的0.5~1倍,超声波功率为200~400W,处理时间为10~15min。
5.根据权利要求1所述的一种墨鱼调理食品的生产方式,其特征在于:所述的步骤3中最后一步发酵时间为3~5h,温度为28~40℃。
6.根据权利要求1所述的一种墨鱼调理食品的生产方式,其特征在于:所述的步骤4中墨鱼:洋葱:姜:蒜:油=10:15~25:1~4:1~4:2~6,油炸时间为5~10min。
7.根据权利要求1所述的一种墨鱼调理食品的生产方式,其特征在于:所述的步骤5中调味料成分及其重量份为:乳糖2~5份、食盐1~1.8份、虾酱6~9份、甘草3~5份、姜汁3~5份、蒜汁4~7份、板蓝根0.3~0.5份、乙基己基甘油0.01~0.03份、胡椒粉1~2份、辣椒粉2~4份和棕榈酸乙基己酯0.04~0.06份。
8.根据权利要求1所述的一种墨鱼调理食品的生产方式,其特征在于:所述的步骤5中静置1~2h,温度为2~5℃。
9.根据权利要求1所述的一种墨鱼调理食品的生产方式,其特征在于:所述的步骤6中烘烤温度为45~60℃,烘烤时间为2~3h,每隔0.4~0.6h翻一次面。
10.一种墨鱼调理食品由权利要求1至9任一步骤制得。
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