CN107397155A - 一种章鱼调理食品及生产方式 - Google Patents
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- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开一种章鱼调理食品及生产方式,包括以下步骤:1)预处理;2)铁板油炸;3)浸保鲜液;4)调味;5)烘烤;6)包装。有益效果为:使用本发明的方法制备的章鱼食品既具有适当水分,外观佳,品质柔,韧性足,鲜味极佳,口感好,可在‑10℃至‑15℃条件下保藏,保藏期内章鱼食品完整,无水分析出,气味宜人。
Description
技术领域
本发明涉及一种调味食品技术领域,尤其是涉及一种章鱼调理食品及生产方式。
背景技术
章鱼属软体动物门,头足纲,有8 条腕足,又称“八爪鱼”、“峭”。有真蛸,俗名真章;短蛸,俗名岩章;长峭,俗名望潮。章鱼栖息于海底,靠腕足爬行或划行,以底栖的小鱼、虾蟹和贝类为食,我国沿海一带均有分布。章鱼的肉肥厚,是优良的海产食品,不仅营养丰富、味道鲜美、口感独特,而且具有很高的医学价值,深受中外消费者欢迎,一直作为高档水产品销售。该科是重要的商业性头足类,中国南部沿海的真蛸和北部沿海的短蛸均有一定产量。蛸的干制品称“八蛸干”或“章鱼干”,除食用外,在医药上尚有补血益气、收敛生肌的作用。为温带性软体动物,生活在水下,适应水温不能低于7℃,海水比重1.021最为适宜,低盐度的环境会死亡。能摄食大型动物性浮游生物而成长。广泛分布于世界各大洋的热带及温带海域。
中国是世界上主要的头足类生产国,经济蛸类包括黄、渤海域的短蛸和长蛸以及南海闽粤海域的真蛸。近几年,由于近海资源衰退,长蛸等低值章鱼资源呈上升趋势,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,其章鱼加工技术水平较高,加工产品多为即食熟制品,但这些产品普遍章鱼含量不高,营养价值偏低,如炭烤章鱼、章鱼烧等。而国内章鱼产品主要以冷冻加工为主(生鲜、冷冻、干燥、盐腌或盐渍)的粗加工章鱼产品,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章鱼产品开发的重要问题,国内章鱼调理食品还未有生产。
现在市场上有关于海鲜调理的食品,现有技术如授权公告号为CN 101965985 B的中国发明专利,公开了一种海鲜调理食品及其制备方法。将包括海参、鲍鱼、扇贝、海螺、海胆、杂色蛤、虾、鸟贝等的海鲜品,经清洗、去除内脏后熟化;将松茸、或北虫草、食用菌类等山珍干品或鲜品加水煎煮,捞出山珍品的煎煮液经浓缩后与熟制海鲜品在高压下浸渍,最后将浸透山珍鲜味的熟制海珍品与煎煮后的熟制山珍一起包装制成具有特色的海鲜食品。将该方法应用到章鱼调理中,章鱼肉质干柴,咀嚼费劲,且鲜味流失较多,不适用于章鱼调理。
发明内容
本发明的目的在于提供一种味道鲜美,肉质Q弹,有嚼劲,营养物质丰富的章鱼的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:
一种章鱼的调理食品,包括:章鱼100~150份、乳糖2~5份、虾酱6~9份、姜汁3~5份、蒜汁4~7份、胡椒粉1~2份、辣椒粉2~4份。
一种章鱼的调理食品的生产方式,具体制备步骤为:
预处理:将章鱼去内脏后清洗,并盐磨,换水后加明矾翻滚,再逐条清洗去头、牙、脖子,并刮去腹内粘膜,除去尾尖,分足、切断;
铁板油炸:将章鱼、洋葱和姜混合后,在铁板上油炸,章鱼:洋葱:姜:油=10:15~25:1~4:2~6,油炸时间为5~10min,沥干后只留鱿鱼。上述操作可有效去除墨鱼的腥味,使洋葱和姜的味道进入墨鱼中,在不破坏墨鱼原有味道的同时,丰富口感;
浸保鲜液:将油炸后的章鱼浸泡于保鲜液中,浸泡时间为1~2h,浸泡温度为2~5℃,捞出并沥干;
调味:将调味料按比例倒入盛装章鱼的容器中,搅拌均匀后于2~5℃环境下静置1~2h;
烘烤:把浸透味的章鱼分摊于烘网之上,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:待章鱼冷却后真空包装,灭菌得到章鱼调理食品。
作为优选,盐磨为将章鱼放入盛有盐水的桶内翻滚,水:盐=100:1~2;换水后加明矾翻滚,水:明矾=150:0.4~0.9。盐磨能将墨鱼表面的粘膜彻底清除干净。
作为优选,保鲜液成份及其重量份为:山梨酸钾2~4份、乳酸钠2~4份、溶菌酶3~5份、神经酰胺0.03~0.06份、棕榈酸乙基己酯0.01~0.04份和甘氨酸1~3份。上述保鲜液能有效抑制微生物的活性和降低章鱼中未失活的酶的活性,使章鱼肉质保持柔嫩可口,鲜味浓郁,延长保质期;并能起到保水的作用,使肉质Q弹,有嚼劲,不干柴难嚼。神经酰胺和棕榈酸乙基己酯能提高章鱼的保水性,提高章鱼肉质中水分含量,使肉质Q弹,不干柴,有嚼劲。
作为优选,调味料成份及其重量份为乳糖2~5份、食盐1~1.8份、虾酱6~9份、姜汁3~5份、蒜汁4~7份、胡椒粉1~2份、辣椒粉2~4份。
与现有技术相比,本发明的优点在于:1)本发明章鱼调味食品保鲜时间长,调理后的章鱼保持了原有的鲜味和色泽;2)本发明的章鱼肉质中水分含量高,肉质Q弹,不干柴,有嚼劲;3)本发明章鱼无腥味,散发浓郁的海鲜香味,调味料入味充分,风味独特,口感好;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:
一种章鱼的调理食品,包括:章鱼100~150份、乳糖2~5份、虾酱6~9份、姜汁3~5份、蒜汁4~7份、胡椒粉1~2份、辣椒粉2~4份。
一种章鱼的调理食品的生产方式,具体制备步骤为:
1)预处理:将章鱼去内脏后清洗,并盐磨,换水后加明矾翻滚,再逐条清洗去头、牙、脖子,并刮去腹内粘膜,除去尾尖,分足、切断;
2)铁板油炸:将章鱼、洋葱和姜混合后,在铁板上油炸,章鱼:洋葱:姜:油=10:15~25:1~4:2~6,油炸时间为5~10min,沥干后只留鱿鱼。上述操作可有效去除墨鱼的腥味,使洋葱和姜的味道进入墨鱼中,在不破坏墨鱼原有味道的同时,丰富口感;
3)浸保鲜液:将油炸后的章鱼浸泡于保鲜液中,浸泡时间为1~2h,浸泡温度为2~5℃,捞出并沥干;
4)调味:将调味料按比例倒入盛装章鱼的容器中,搅拌均匀后于2~5℃环境下静置1~2h;
5)烘烤:把浸透味的章鱼分摊于烘网之上,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;
6)包装:待章鱼冷却后真空包装,灭菌得到章鱼调理食品。
盐磨为将章鱼放入盛有盐水的桶内翻滚,水:盐=100:1~2;换水后加明矾翻滚,水:明矾=150:0.4~0.9。盐磨能将墨鱼表面的粘膜彻底清除干净。
保鲜液成份及其重量份为:山梨酸钾2~4份、乳酸钠2~4份、溶菌酶3~5份、神经酰胺0.03~0.06份、棕榈酸乙基己酯0.01~0.04份和甘氨酸1~3份。上述保鲜液能有效抑制微生物的活性和降低章鱼中未失活的酶的活性,使章鱼肉质保持柔嫩可口,鲜味浓郁,延长保质期;并能起到保水的作用,使肉质Q弹,有嚼劲,不干柴难嚼。神经酰胺和棕榈酸乙基己酯能提高章鱼的保水性,提高章鱼肉质中水分含量,使肉质Q弹,不干柴,有嚼劲。
调味料成份及其重量份为乳糖2~5份、食盐1~1.8份、虾酱6~9份、姜汁3~5份、蒜汁4~7份、胡椒粉1~2份、辣椒粉2~4份。
实施例2:
一种章鱼的调理食品,包括:章鱼100份、乳糖3份、虾酱7份、姜汁4份、蒜汁5份、胡椒粉2份、辣椒粉4份。
一种章鱼的调理食品的生产方式,具体制备步骤为:
1)预处理:将章鱼去内脏后清洗,并盐磨,换水后加明矾翻滚,再逐条清洗去头、牙、脖子,并刮去腹内粘膜,除去尾尖,分足、切断;
2)铁板油炸:将章鱼、洋葱和姜混合后,在铁板上油炸,章鱼:洋葱:姜:油=10:22:3:4,油炸时间为7min,沥干后只留鱿鱼。上述操作可有效去除墨鱼的腥味,使洋葱和姜的味道进入墨鱼中,在不破坏墨鱼原有味道的同时,丰富口感;
3)浸保鲜液:将油炸后的章鱼浸泡于保鲜液中,浸泡时间为1.7h,浸泡温度为4℃,捞出并沥干;
4)调味:将调味料按比例倒入盛装章鱼的容器中,搅拌均匀后于4℃环境下静置1.4h;
5)烘烤:把浸透味的章鱼分摊于烘网之上,压片烘烤,烘烤温度为50℃,烘烤时间为3h,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;
6)包装:待章鱼冷却后真空包装,灭菌得到章鱼调理食品。
盐磨为将章鱼放入盛有盐水的桶内翻滚,水:盐=100:2;换水后加明矾翻滚,水:明矾=150:0.6。盐磨能将墨鱼表面的粘膜彻底清除干净。
保鲜液成份及其重量份为:山梨酸钾3份、乳酸钠2份、溶菌酶5份、神经酰胺0.04份、棕榈酸乙基己酯0.01份和甘氨酸2份。上述保鲜液能有效抑制微生物的活性和降低章鱼中未失活的酶的活性,使章鱼肉质保持柔嫩可口,鲜味浓郁,延长保质期;并能起到保水的作用,使肉质Q弹,有嚼劲,不干柴难嚼。神经酰胺和棕榈酸乙基己酯能提高章鱼的保水性,提高章鱼肉质中水分含量,使肉质Q弹,不干柴,有嚼劲。
调味料成份及其重量份为乳糖3份、食盐1.3份、虾酱7份、姜汁4份、蒜汁5份、胡椒粉2份、辣椒粉4份。
产品含菌量与口感测试:
制备完成的产品水分含量为45-55%,颜色红紫泛白,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
由表1可知,本发明产品含菌量少,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 (9)
1.一种章鱼的调理食品,其特征在于包括:章鱼100~150份、乳糖2~5份、虾酱6~9份、姜汁3~5份、蒜汁4~7份、胡椒粉1~2份、辣椒粉2~4份。
2.一种章鱼的调理食品的生产方式,其特征在于包括以下步骤:
1)预处理:将章鱼去内脏后清洗,并盐磨,换水后加明矾翻滚,再逐条清洗去头、牙、脖子,并刮去腹内粘膜,除去尾尖,分足、切断;
2)铁板油炸:将章鱼、洋葱和姜混合后,在铁板上油炸,沥干后只留鱿鱼;
3)浸保鲜液:将油炸后的章鱼浸泡于保鲜液中,捞出并沥干;
4)调味:将调味料按比例倒入盛装章鱼的容器中,搅拌均匀后于低温环境下静置;
5)烘烤:把浸透味的章鱼分摊于烘网之上,压片烘烤;
6)包装:待章鱼冷却后真空包装,灭菌得到章鱼调理食品。
3.根据权利要求2所述的一种章鱼的调理食品的生产方式,其特征在于:所述的步骤1中盐磨为将章鱼放入盛有盐水的桶内翻滚,水:盐=100:1~2;换水后加明矾翻滚,水:明矾=150:0.4~0.9。
4.根据权利要求2所述的一种章鱼的调理食品的生产方式,其特征在于:所述的步骤2中章鱼:洋葱:姜:油=10:15~25:1~4:2~6,油炸时间为5~10min。
5.根据权利要求2所述的一种章鱼的调理食品的生产方式,其特征在于:所述的步骤3中保鲜液成份及其重量份为:山梨酸钾2~4份、乳酸钠2~4份、溶菌酶3~5份、神经酰胺0.03~0.06份、棕榈酸乙基己酯0.01~0.04份和甘氨酸1~3份。
6.根据权利要求2所述的一种章鱼的调理食品的生产方式,其特征在于:所述的步骤3中浸泡时间为1~2h,浸泡温度为2~5℃。
7.根据权利要求2所述的一种章鱼的调理食品的生产方式,其特征在于:所述的步骤4中调味料成份及其重量份为乳糖2~5份、食盐1~1.8份、虾酱6~9份、姜汁3~5份、蒜汁4~7份、胡椒粉1~2份、辣椒粉2~4份。
8.根据权利要求2所述的一种章鱼的调理食品的生产方式,其特征在于:所述的步骤4中静置1~2h,温度为2~5℃。
9.根据权利要求2所述的一种章鱼的调理食品的生产方式,其特征在于:所述的步骤5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。
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