CN107259417A - 一种鲐鱼照烧制备工艺 - Google Patents
一种鲐鱼照烧制备工艺 Download PDFInfo
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Abstract
本发明公开了一种鲐鱼照烧制备工艺，包括原料的预处理，调味，涂膜，照烧。有益效果为：照烧制备的鲐鱼片颜色亮黄，风味独特，味道鲜纯，口感稚嫩，感官品质好；具有良好被膜性能的壳聚糖在鲐鱼片表面所形成的薄膜减弱了照烧过程中不饱和脂肪酸与外界氧气的反应，缓解了脂肪的氧化酸败；所加入的活性短肽中和了具有腥味的次级氧化产物，极大的淡化了鲐鱼片的腥味。
Description
技术领域
本发明涉及水产品加工技术领域，尤其是涉及一种鲐鱼照烧制备工艺。
背景技术
鲐鱼，鲈形目，鲭科，鲐属，地方又名：鲐巴鱼、青花鱼、油胴鱼、鲭鱼、青条鱼。其体粗壮，呈纺锤形，尾柄结实，为中国重要的中上层经济鱼类之一。此种鱼类分布广、生长快、产量高。据测定，每百克可食部分含蛋白质21.4克，脂肪7.4克，钙20毫克，磷226毫克，铁2.0毫克，硫胺素0.03毫克，核黄素0.29毫克，尼克酸9.7毫克。其除了营养价值高外，也有很高的药用价值，鲐鱼鱼肉入药，性味甘平，有滋补强壮之功，用于治疗慢性胃肠道疾病、肺痨损伤、神经衰弱等。
现有技术如授权公告号为CN 103054079 B的中国发明专利，公开了一种鲐鱼鱼松的生产方法，该法包括原料预处理、去刺、去皮、脱脂、脱腥、抗氧化 处理、调料、蒸煮、压榨、炒干搓松等步骤，制备的鲐鱼肉松富含人体所需多种营养物质，营养丰富、无异腥味，但该法制备工艺复杂，操作难度大，生产成本高。
发明内容
本发明的目的在于提供一种工艺过程少、产品质量高、生产成本低的鲐鱼照烧制备工艺。
本发明针对背景技术中提到的问题，采取的技术方案为：一种鲐鱼照烧制备工艺，包括原料的预处理，调味，涂膜，照烧。工艺过程少，制备的鲐鱼片口感细嫩，腥味少，具有良好的经济效益。
作为优选，原材料的预处理过程为：选用新鲜或经过1-3℃的流水解冻的鲐鱼，去除鱼头，鱼尾，内脏，切片，鱼片质量为60g左右。预处理过程避免了下脚料对产品外观和口感的影响。
作为优选，调味过程为：将鲐鱼片置于调味料中2.5-3.5h，取出控除鲐鱼片表面液体。其中，调味料的成分及其重量份为：白砂糖6-8份，精制食盐2-3份，姜汁5-6份，清酒2-3份，橄榄油3-8份，柠檬汁0.1-0.2份，味噌酱0.1-0.2份，茴香粉0.1-0.2份，水100-120份。本发明所制备的调味料，赋予了鲐鱼片独特的口感，且其本身具有较多的蛋白质、脂肪、糖类和维生素B1等物质，丰富了照烧产品的营养，提高了制备工艺的价值。
作为优选，涂膜过程为：取20-25份质量分数为2-3％的柠檬酸水溶液，加入2-5份壳聚糖和5-10份活性短肽，搅拌得涂膜液，将调味处理后的鲐鱼片置于涂膜液中3-6min，取出。壳聚糖具有较好的被膜性能，在鲐鱼片表面所形成的薄膜减弱了照烧过程中不饱和脂肪酸与外界氧气的反应，缓解了脂肪的氧化酸败。
作为优选，涂膜过程中所添加的活性短肽的氨基酸序列为：HSHACACSR。后续高温烤制过程中，鲐鱼所含有的不饱和脂肪酸会氧化生成具有腥味的次级氧化产物，所加入的活性短肽通过键合的方式与次级氧化产物形成的络合物淡化了产品的腥味。
作为优选，照烧过程为：将涂膜后的鲐鱼片首先在75-80℃下烤制15-20min，接着在170-190℃下照射烤制2-4min。该温度时间下，所制备的鲐鱼片呈亮黄色，风味独特，味道鲜纯，口感稚嫩，感官品质好。
与现有技术相比，本发明的优点在于：照烧制备的鲐鱼片颜色亮黄，风味独特，味道鲜纯，口感稚嫩，感官品质好；具有良好被膜性能的壳聚糖在鲐鱼片表面所形成的薄膜减弱了照烧过程中不饱和脂肪酸与外界氧气的反应，缓解了脂肪的氧化酸败；所加入的活性短肽中和了具有腥味的次级氧化产物，极大的淡化了鲐鱼片的腥味；制备工艺方法简单，产品质量稳定性好，应用效果好，具有良好的经济效益。
具体实施方式
下面通过实施例对本发明做进一步说明：
实施例1：
一种鲐鱼照烧制备工艺，所述方法包括以下步骤：
1)原料的预处理：选用经过1℃的流水解冻的鲐鱼，去除鱼头，鱼尾，内脏，切片，鱼片质量为60g左右。预处理过程避免了下脚料对产品外观和口感的影响；
2)调味：将鲐鱼片置于调味料中2.5h，取出控除鲐鱼片表面液体。其中，调味料的成分及其重量份为：白砂糖6份，精制食盐2份，姜汁5份，清酒2份，橄榄油3份，柠檬汁0.1份，味噌酱0.1份，茴香粉0.1份，水100份。本发明所制备的调味料，赋予了鲐鱼片独特的口感，且其本身具有较多的蛋白质、脂肪、糖类和维生素等物质，丰富了照烧产品的营养，提高了制备工艺的价值；
3)涂膜：取20份质量分数为2％的柠檬酸水溶液，加入2份壳聚糖和5份活性短肽，搅拌得涂膜液，将调味处理后的鲐鱼片置于涂膜液中3min，取出。后续高温烤制过程中，鲐鱼所含有的不饱和脂肪酸会氧化生成具有腥味的次级氧化产物，所加入的活性短肽通过键合的方式与次级氧化产物形成的络合物淡化了产品的腥味；
4)照烧：将涂膜后的鲐鱼片首先在75℃下烤制15min，接着在170℃下照射烤制2min。该温度时间下，所制备的鲐鱼片呈亮黄色，风味独特，味道鲜纯，口感稚嫩，感官品质好。
实施例2：
一种鲐鱼照烧制备工艺，所述方法包括以下步骤：
(1)原料的预处理：选用新鲜的鲐鱼，去鳞，以一字切法去除鱼头，鱼尾，掏除内脏，切片，鱼片质量为60g左右。预处理过程避免了下脚料对产品外观和口感的影响；(2)调味：将调味料加入放有鲐鱼片的食用盆中，使调味料淹没鲐鱼片，将食用盆置于冰箱中冷藏3h，取出食用盆，将鲐鱼片置于沥水架上控除鲐鱼片表面液体。其中，调味料的成分及其重量份为：白砂糖7份，精制食盐2份，姜汁6份，清酒2份，橄榄油8份，柠檬汁0.1份，味噌酱0.2份，茴香粉0.1份，水110份。本发明所制备的调味料，赋予了鲐鱼片独特的口感，且其本身具有较多的蛋白质、脂肪、糖类和维生素等物质，丰富了照烧产品的营养，提高了制备工艺的价值；(3)涂膜：向食用盆中加入22份质量分数为3％的柠檬酸水溶液，在搅拌的情况下加入3份壳聚糖和6份活性短肽，持续搅拌10min得涂膜液，将调味处理后的鲐鱼片置于涂膜液中4min，取出，将鲐鱼片置于沥水架上控除鲐鱼片表面液体。后续高温烤制过程中，鲐鱼所含有的不饱和脂肪酸会氧化生成具有腥味的次级氧化产物，所加入的活性短肽通过键合的方式与次级氧化产物形成的络合物淡化了产品的腥味；(4)照烧：将涂膜后的鲐鱼片摆入消毒后的托盘中，将摆盘后的鲐鱼片置于烘烤设备，首先调温度为76℃，烤制17min，接着升温至175℃下，照射烤制3min。该温度时间下，所制备的鲐鱼片呈亮黄色，风味独特，味道鲜纯，口感稚嫩，感官品质好。
实施例3：
一种鲐鱼照烧制备工艺，所述方法包括以下步骤：
1)原料的预处理：选用经过3℃的流水解冻的鲐鱼，去除鱼头，鱼尾，内脏，切片，鱼片质量为60g左右。预处理过程避免了下脚料对产品外观和口感的影响；
2)调味：将鲐鱼片置于调味料中3.5h，取出控除鲐鱼片表面液体。其中，调味料的成分及其重量份为：白砂糖8份，精制食盐3份，姜汁6份，清酒3份，橄榄油8份，柠檬汁0.2份，味噌酱0.2份，茴香粉0.2份，水120份。本发明所制备的调味料，赋予了鲐鱼片独特的口感，且其本身具有较多的蛋白质、脂肪、糖类和维生素等物质，丰富了照烧产品的营养，提高了制备工艺的价值；
3)涂膜：取25份质量分数为3％的柠檬酸水溶液，加入5份壳聚糖和10份活性短肽，搅拌得涂膜液，将调味处理后的鲐鱼片置于涂膜液中6min，取出。后续高温烤制过程中，鲐鱼所含有的不饱和脂肪酸会氧化生成具有腥味的次级氧化产物，所加入的活性短肽通过键合的方式与次级氧化产物形成的络合物淡化了产品的腥味；
4)照烧：将涂膜后的鲐鱼片首先在80℃下烤制20min，接着在190℃下照射烤制4min。该温度时间下，所制备的鲐鱼片呈亮黄色，风味独特，味道鲜纯，口感稚嫩，感官品质好。
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。
SEQUENCE LISTING
<110> 舟山市齐晟水产有限公司
<120> 一种鲐鱼照烧制备工艺
<130> 1
<160> 1
<170> PatentIn version 3.5
<210> 1
<211> 9
<212> PRT
<213> 人工合成
<400> 1
His Ser His Ala Cys Ala Cys Ser Arg
1 5
Claims (7)
1.一种鲐鱼照烧制备工艺，包括原料的预处理，调味，涂膜，照烧，其特征在于：所述涂膜过程中所用的涂膜液的成分为：活性短肽，壳聚糖，柠檬酸水溶液。
2.根据权利要求1所述的一种鲐鱼照烧制备工艺，其特征在于：所述涂膜过程为：取20-25份质量分数为2-3％的柠檬酸水溶液，加入2-5份壳聚糖和5-10份活性短肽，搅拌得涂膜液，将调味处理后的鲐鱼片置于涂膜液中3-6min，取出。
3.根据权利要求1所述的一种鲐鱼照烧制备工艺，其特征在于：所述涂膜液中所添加的活性短肽的氨基酸序列为：HSHACACSR。
4.根据权利要求1所述的一种鲐鱼照烧制备工艺，其特征在于：所述预处理过程为：选用新鲜或经过1-3℃的流水解冻的鲐鱼，去除鱼头，鱼尾，内脏，切片。
5.根据权利要求1所述的一种鲐鱼照烧制备工艺，其特征在于：所述调味过程为：将鲐鱼片置于调味料中2.5-3.5h，取出控除鲐鱼片表面液体。
6.根据权利要求1所述的一种鲐鱼照烧制备工艺，其特征在于：所述调味过程中，调味料的成分及其重量份为：白砂糖6-8份，精制食盐2-3份，姜汁5-6份，清酒2-3份，橄榄油3-8份，柠檬汁0.1-0.2份，味噌酱0.1-0.2份，茴香粉0.1-0.2份，水100-120份。
7.根据权利要求1所述的一种鲐鱼照烧制备工艺，其特征在于：所述照烧过程中，将涂膜后的鲐鱼片首先在75-80℃下烤制15-20min，接着在170-190℃下照射烤制2-4min。
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