CN107772318A - A kind of dried yellow croaker processing technology - Google Patents
A kind of dried yellow croaker processing technology Download PDFInfo
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- CN107772318A CN107772318A CN201710919369.6A CN201710919369A CN107772318A CN 107772318 A CN107772318 A CN 107772318A CN 201710919369 A CN201710919369 A CN 201710919369A CN 107772318 A CN107772318 A CN 107772318A
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- 241001596950 Larimichthys crocea Species 0.000 title claims abstract description 73
- 238000005516 engineering process Methods 0.000 title claims abstract description 15
- 238000012545 processing Methods 0.000 title claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 32
- 238000007605 air drying Methods 0.000 claims abstract description 14
- 238000001035 drying Methods 0.000 claims abstract description 12
- 235000021110 pickles Nutrition 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 238000005538 encapsulation Methods 0.000 claims abstract 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 24
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 21
- 229940025902 konjac mannan Drugs 0.000 claims description 12
- AEQDJSLRWYMAQI-UHFFFAOYSA-N 2,3,9,10-tetramethoxy-6,8,13,13a-tetrahydro-5H-isoquinolino[2,1-b]isoquinoline Chemical compound C1CN2CC(C(=C(OC)C=C3)OC)=C3CC2C2=C1C=C(OC)C(OC)=C2 AEQDJSLRWYMAQI-UHFFFAOYSA-N 0.000 claims description 11
- QRYRORQUOLYVBU-VBKZILBWSA-N Carnosic acid Natural products CC([C@@H]1CC2)(C)CCC[C@]1(C(O)=O)C1=C2C=C(C(C)C)C(O)=C1O QRYRORQUOLYVBU-VBKZILBWSA-N 0.000 claims description 11
- XUSYGBPHQBWGAD-PJSUUKDQSA-N Carnosol Chemical compound CC([C@@H]1C2)(C)CCC[C@@]11C(=O)O[C@@H]2C2=C1C(O)=C(O)C(C(C)C)=C2 XUSYGBPHQBWGAD-PJSUUKDQSA-N 0.000 claims description 11
- MMFRMKXYTWBMOM-UHFFFAOYSA-N Carnosol Natural products CCc1cc2C3CC4C(C)(C)CCCC4(C(=O)O3)c2c(O)c1O MMFRMKXYTWBMOM-UHFFFAOYSA-N 0.000 claims description 11
- 235000004654 carnosol Nutrition 0.000 claims description 11
- 238000009938 salting Methods 0.000 claims description 11
- 235000012207 sodium gluconate Nutrition 0.000 claims description 11
- 239000000176 sodium gluconate Substances 0.000 claims description 11
- 229940005574 sodium gluconate Drugs 0.000 claims description 11
- 239000011780 sodium chloride Substances 0.000 claims description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 7
- 229960003237 betaine Drugs 0.000 claims description 7
- KWIUHFFTVRNATP-UHFFFAOYSA-N glycine betaine Chemical compound C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 claims description 7
- 238000001291 vacuum drying Methods 0.000 claims description 7
- 210000000988 bone and bone Anatomy 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 abstract description 15
- 230000008569 process Effects 0.000 abstract description 7
- 238000007654 immersion Methods 0.000 abstract description 4
- 241000251468 Actinopterygii Species 0.000 description 31
- 230000000052 comparative effect Effects 0.000 description 13
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- 150000003839 salts Chemical class 0.000 description 10
- 210000003205 muscle Anatomy 0.000 description 9
- 102000004169 proteins and genes Human genes 0.000 description 9
- 108090000623 proteins and genes Proteins 0.000 description 9
- 150000001413 amino acids Chemical class 0.000 description 8
- 230000003647 oxidation Effects 0.000 description 8
- 238000007254 oxidation reaction Methods 0.000 description 8
- 238000005554 pickling Methods 0.000 description 8
- 230000008961 swelling Effects 0.000 description 8
- 238000012360 testing method Methods 0.000 description 8
- 210000001519 tissue Anatomy 0.000 description 8
- 241000894006 Bacteria Species 0.000 description 6
- 235000011187 glycerol Nutrition 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 5
- 238000003556 assay Methods 0.000 description 4
- 239000012267 brine Substances 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 208000037656 Respiratory Sounds Diseases 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 230000018044 dehydration Effects 0.000 description 3
- 238000006297 dehydration reaction Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000003204 osmotic effect Effects 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 229920000057 Mannan Polymers 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 230000000740 bleeding effect Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 238000004821 distillation Methods 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 230000008595 infiltration Effects 0.000 description 2
- 238000001764 infiltration Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 241000581650 Ivesia Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229960000583 acetic acid Drugs 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229960005150 glycerol Drugs 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007634 remodeling Methods 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of dried yellow croaker processing technology, comprise the following steps：(1) clean；(2) intermittently pickle：Yellow croaker is placed in vacuum environment after vacuumizing 10~15min, is immediately placed on 20~30min of immersion in the curing agent in atmospheric pressure environment, after repeating the above steps at least once, pulls yellow croaker out control water；(3) it is combined drying：It is 30~40% first yellow croaker to be carried out being dried under vacuum to water content, then it is 10~15% to carry out heated-air drying to water content；(4) it is vacuum-packed：Dried yellow croaker is cooled to after room temperature and packed with packaging bag by required specification, vacuumizes encapsulation.Present invention process step is simple, and process time is short, obtained good product quality.
Description
Technical field
The present invention relates to aquatic products processing technical field, more particularly, to a kind of dried yellow croaker processing technology.
Background technology
Dried yellow croaker is also known as a kind of preserved fish, is process by large yellow croaker, processing method distinguish wash, cut open fish, go it is dirty, pickle, then clean,
Ted, the process such as shaping, the greyish white middle band of its color is yellowish light greenish blue, with it is greyish white be more, therefore named a kind of preserved fish.Dried yellow croaker meat is solid, and color is white
Delicious, containing abundant protein and appropriate fat, food plays the role of appetizing, relieves inflammation or internal heat, promotes the production of body fluid, invigorating blood circulation, and has very high
Nutrition and medical value.
Generally use dry method is pickled or brine cure when traditional dried yellow croaker is pickled at present.
Dry method is pickled to spread on fish body surface after substantial amounts of salt is pickled and is dried or dried again, and this method is deposited
In following defect：(1) salt seepage velocity is slow, and salting period is longer；(2) infiltration of salt is easily produced not when uneven with salt
Uniformly, cause each position degree of saltiness uneven；(3) cause flesh of fish quality stiff due to strong dehydration, poor taste, outward appearance compared with
Difference；(4) when pickling and when drying, with air contact Oxidation of Fat and Oils phenomenon (" rusting " phenomenon) easily occurs for fish body；(5) salinity mistake
Height, taste is over-salty, is unfavorable for health.
For example, application publication number CN 102626239A, data of publication of application 2012.08.08 Chinese patent disclose one kind
The processing technology of dried yellow croaker, comprises the following steps：(1) fish is cutd open first after killing, cleaning, be put into fish weight 4.2% salt and
1% monosodium glutamate carries out salt marsh, (2) and then pickling bucket is placed in 10 DEG C of fresh-keeping warehouse, then the raw material of step (1) is put into pickling bucket
In, often it is pickled in bucket and is sprinkled with one layer of pickling material, then cleaning is taken out after 12 hours salt marsh, (3) last gained step (2) delivers to baking
Room is baked, and temperature control is delivered to refrigerating chamber low temperature at 40~60 DEG C, after dried dried fish stripping and slicing and kept in, and seasoning is added after taking-up
Material seasons liquor-saturated system, quantitative package of then weighing, deepfreeze.The dried yellow croaker is pickled using traditional dry method, is still existed
Drawbacks described above.
Brine cure is that fish soaking is carried out into leaching in saline solution to salt down, and brine cure salt can equably penetrate into fish body,
Fish body does not contact outside air, is not easy to cause fat oxidation (" rusting " phenomenon), the outward appearance and better flavor of product, but wet salting
When flesh of fish surface can occur swelling, the position of swelling is produced when drying can acutely shrink and causes to ftracture, influence outward appearance, while wet salting
When the flesh of fish in part nutritional ingredient and flavor substance can be soluble in water, it is impossible to more fully keep the original nutritional ingredient of fish and
Flavor.
The content of the invention
The present invention is to solve the above mentioned problem present in the dried yellow croaker processing technology of prior art, there is provided Yi Zhonggong
Skill step is simple, and process time is short, the dried yellow croaker processing technology of good product quality.
To achieve these goals, the present invention uses following technical scheme：
A kind of dried yellow croaker processing technology of the present invention, comprises the following steps：
(1) clean：Yellow croaker is cleaned up, splitted along ridge bone, the gill is removed, goes after internal organ to be eluted with water and airing is to surface
It is anhydrous to drip.The complete of fish body must be kept when being splitted along ridge bone.
(2) intermittently pickle：Yellow croaker is placed in vacuum environment after vacuumizing 10~15min, be immediately placed in atmospheric pressure environment
Curing agent in soak 20~30min, after repeating the above steps at least once, pull yellow croaker out control water.Contain in Fish tissue
Cell dehydration can produce water again when moisture and air, curing agent can be hindered to infiltrate into Fish tissue when pickling, while pickled,
So as to further hinder curing agent to infiltrate into Fish tissue, effect and efficiency are pickled in influence, and to solve the problem, the present invention is right
Pickling process has carried out reformed AHP, and first yellow croaker is vacuumized and pickled again, first passes through and vacuumizes so that Fish tissue
In moisture and gas discharge, you can reduce oxidation, be advantageous to the rapid osmotic of bleeding agent again, then carry out at ambient pressure wet
When method is pickled, curing agent under pressure can rapidly diffuse into Fish tissue realize quickly pickle, greatly reduce
The time pickled, the loss of flavor substance and nutritional ingredient can be both reduced, can avoid flesh of fish immersion that swelling occurs too long again.
(3) it is combined drying：It is 30~40% first yellow croaker to be carried out being dried under vacuum to water content, then carries out heated-air drying to water
Content is 10~15%.Vacuum dehydration is fast, and fish body moisture during this period of time scatters and disappears quickly, can shorten drying time,
And it can suppress and slow down fat oxidation, but the dried yellow croaker that vacuum drying obtains slightly is short of on fragrance, therefore the present invention
Heated-air drying is used after vacuum drying, and heated-air drying can further excite flavor substance, so as to improve the flavor of dried yellow croaker.
(4) it is vacuum-packed：Dried yellow croaker is cooled to after room temperature and packed with packaging bag by required specification, vacuumizes envelope
Dress.
Preferably, in step (2), the mass ratio of the yellow croaker and curing agent is 1:5~10.
Preferably, the curing agent is made up of the component of following mass percent：18~20% sodium chloride, 0.3~
0.5% acetic acid, 0.3~0.5% sodium gluconate, 1~3% glycerine, 1~3% glycine betaine, 0.1~0.3% carnosol,
0.5~1% konjacmannan, surplus are water.Conventional curing agent is the aqueous solution of salt solution, i.e. sodium chloride, and it has infiltration
Slowly the shortcomings that, salting period is long, while easily cause protein when pickling and be lost in, obtained production with oozing out for moisture in tissue
Product color and luster and weak flavor, based on this, the invention provides the curing agent after a kind of Optimal improvements, in curing agent of the invention except
Sodium chloride, it also add acetic acid, sodium gluconate, glycerine, glycine betaine, carnosol, konjacmannan, wherein glycine betaine
Osmotic pressure can be improved, accelerates the diffusion of sodium chloride, increases the interior milliosmolarity of sodium chloride；Acetic acid is certain antibacterial, anti-except that can play
Corruption effect is outer, also coordinates with sodium chloride, can make the fish body protein coagulation of dissolving, so as to reduce the stripping quantity of protein, keeps
The nutritional ingredient of the flesh of fish, the edibility of dried yellow croaker is improved, but the addition of acetic acid can not be excessive, otherwise can produce tart flavour；
Sodium gluconate can suppress the dissolving of protein；Fatty and protein during glycerine can be organized with yellow croaker is combined, and increases polarity
Group, part Free water is switched to irreducible water, reduces water activity, improves preservation term；There is " oil in process in dried yellow croaker
Burn " phenomenon is to contact that oxidation decomposition occurs into grease with oxygen because of fat, therefore carnosol is added in the present invention, mouse
Tail grass phenol has excellent inoxidizability, can be with fat competition and prior to fat and oxygen association reaction, so as to avoid fatty oxygen
Change and " rusting " phenomenon occurs；When fish body is soaked in curing agent, swelling can occur because of water for flesh of fish surface, can be produced when drying
Fine cracks even meat mincing and influence outward appearance, by adding konjacmannan solve the problem, kanjak mannan in the present invention
Glycan can improve the viscosity and structural strength between structure of fish muscle, suppress flesh of fish swelling, so as to reduce the generation of crackle, improve production
The exterior quality of product, while konjacmannan can also suppress the outflow of protein, and the steady of curing agent in the present invention can be improved
It is qualitative, but the addition of konjacmannan can not be excessive, and the viscosity of curing agent otherwise can be made excessive and be unfavorable for yellow croaker
Immersion is pickled.The reasonable science of agent prescription is pickled in the present invention, is mutually cooperateed between each component, salting period can be reduced, and change
The quality of kind product.
Preferably, the curing agent temperature is 2~10 DEG C.Temperature is too low, and curing agent seepage velocity is slow, and temperature is too high,
Swelling easily occurs for yellow croaker, and perishable, considers, and curing agent temperature selects 2~10 DEG C.
Preferably, in step (3), vacuum drying technological parameter is：40~60 DEG C of temperature, 10~20kPa of vacuum.
Dried at 40~60 DEG C of temperature, fish body internal moisture diffusing capacity remains preferable balance, fish body surface with surface windage
It is not easy to crack, and fish body edge holds preferable pliability, and suitable condition is provided subsequently to make moisture further reduce.
Preferably, in step (4), the technological parameter of heated-air drying is：100~120 DEG C of hot blast temperature, hot blast wind speed are
0.5~1m/s.Hot blast temperature is 100~120 DEG C, plays flavouring and styling, temperature can not be too high, otherwise can cause fish body
Face checking and surface are dried, and color and luster is dimmed.
Therefore, the present invention has the advantages that：
(1) reformed AHP has been carried out to pickling process, first yellow croaker is vacuumized and pickled again, first passes through and vacuumizes
So that moisture in Fish tissue and gas discharge, you can oxidation is reduced, is advantageous to the rapid osmotic of bleeding agent again, then
Under normal pressure carry out brine cure when, curing agent under pressure can rapidly diffuse into Fish tissue realize quickly salt down
System, greatly reduces the time pickled, you can reduce the loss of flavor substance and nutritional ingredient, flesh of fish immersion can be avoided again too long and
Generation swelling；
(2) the combination drying mode of vacuum drying-heated-air drying is used, is shortening drying time, and can suppress and subtract
Ensure the flavor of dried yellow croaker while slow fat oxidation；
(3) a kind of curing agent is provided, is formulated reasonable science, salting period can be reduced, and improves the quality of product.
Embodiment
Below by embodiment, the present invention will be further described.
Embodiment 1
(1) clean：Yellow croaker is cleaned up, splitted along ridge bone, the gill is removed, goes after internal organ to be eluted with water and airing is to surface
It is anhydrous to drip；
(2) intermittently pickle：Yellow croaker is placed in vacuum environment after vacuumizing 12min, is immediately placed on salting down in atmospheric pressure environment
Soak 25min in preparation, the mass ratio of yellow croaker and curing agent is 1：8, curing agent temperature is 5 DEG C, and curing agent is by following quality hundred
Divide the component composition of ratio：19% sodium chloride, 0.4% acetic acid, 0.4% sodium gluconate, 2% glycerine, 2% glycine betaine, 0.2%
Carnosol, 0.7% konjacmannan, surplus is water, after repeating the above steps once, pulls yellow croaker out control water；
(3) it is combined drying：It is 35% first yellow croaker to be carried out being dried under vacuum to water content, then carries out heated-air drying to water content
For 12%, vacuum drying technological parameter is：Temperature 45 C, vacuum 15kPa, the technological parameter of heated-air drying are：Hot blast temperature
110 DEG C of degree, hot blast wind speed is 0.7m/s；
(4) it is vacuum-packed：Dried yellow croaker is cooled to after room temperature and packed with packaging bag by required specification, is taken out after sterilization
Vacuum Package.
Obtained dried yellow croaker is carried out to muscle extract Contents of Amino Acids respectively, VBN (TVB-N) is surveyed
Fixed, subjective appreciation, total number of bacteria measure and determination of POV, measurement result is as shown in table 1, wherein：
Muscle extract Contents of Amino Acids method is：Flesh of fish 10g is taken, adds suitable quantity of water to grind, adds 80% ethanol
Protein, filtering are removed, distillation removes ethanol and is settled to 100ml, determined with automatic amino acid analyzer；
VBN (TVB-N) determines：Semi-micro-sample distillation.
Ocular estimate：From 5 professional persons, wherein body surface crackle, the color and luster of the dried yellow croaker that directly detects by an unaided eye, body surface
Line splits weight and accounts for 50%, and color and luster weight accounts for 50%, and result is given a mark according to the observation, and total score divided by number, fraction is higher, outward appearance
Quality is better.
Specific evaluation criterion is as follows：
Total number of bacteria determines：With flat board culture counting method.
Determination of POV：Performed by GB/T5009.37.
The result measured is as shown in table 1.
Comparative example 1
Compared with Example 1, difference is comparative example 1：Carnosol is not added with, replaces carnosol with water, remaining is complete
It is exactly the same.
Obtained dried yellow croaker is carried out to muscle extract Contents of Amino Acids respectively, VBN (TVB-N) is surveyed
Fixed, subjective appreciation, total number of bacteria measure and determination of POV, for assay method with embodiment 1, test result is as shown in table 1.
Comparative example 2
Compared with Example 1, difference is comparative example 2, substitutes carnosol using antioxidant vitamin C, remaining is complete
It is exactly the same.
Obtained dried yellow croaker is carried out to muscle extract Contents of Amino Acids respectively, VBN (TVB-N) is surveyed
Fixed, subjective appreciation, total number of bacteria measure and determination of POV, for assay method with embodiment 1, test result is as shown in table 1.
Comparative example 3
Compared with Example 1, difference is comparative example 3：Konjacmannan is not added with, replaces kanjak mannan to gather with water
Sugar, remaining is identical.
Obtained dried yellow croaker is carried out to muscle extract Contents of Amino Acids respectively, VBN (TVB-N) is surveyed
Fixed, subjective appreciation, total number of bacteria measure and determination of POV, for assay method with embodiment 1, test result is as shown in table 1.
Comparative example 4
Compared with Example 1, difference is comparative example 4：Sodium gluconate is not added with, sodium gluconate is replaced with water, its
It is remaining identical.
Obtained dried yellow croaker is carried out to muscle extract Contents of Amino Acids respectively, VBN (TVB-N) is surveyed
Fixed, subjective appreciation, total number of bacteria measure and determination of POV, for assay method with embodiment 1, test result is as shown in table 1.
The embodiment 1 of table 1 and the test result of dried yellow croaker in comparative example 1~4
It can be seen from embodiment 1 in table 1 and comparative example 1, the test result of comparative example 2, carnosol has more excellent
Inoxidizability, avoid fat oxidation occur " rusting " phenomenon, be advantageous to improve dried yellow croaker exterior quality.
It can be seen from the test result of embodiment 1 in table 1 and comparative example 3, the dried yellow croaker body of konjacmannan is not added with
The scoring of surface check is relatively low, illustrates that konjacmannan can improve the viscosity and structural strength between structure of fish muscle, suppresses the flesh of fish
Swelling, so as to reduce the generation of crackle, improve the exterior quality of product.
It can be seen from the test result of embodiment 1 in table 1 and comparative example 4, the dried yellow croaker muscle of sodium gluconate is not added with
Extract amino acid content is relatively low, illustrates that sodium gluconate can suppress the dissolving of protein.
Embodiment 2
(1) clean：Yellow croaker is cleaned up, splitted along ridge bone, the gill is removed, goes after internal organ to be eluted with water and airing is to surface
It is anhydrous to drip；
(2) intermittently pickle：Yellow croaker is placed in vacuum environment after vacuumizing 10min, is immediately placed on salting down in atmospheric pressure environment
Soak 20min in preparation, the mass ratio of yellow croaker and curing agent is 1：5, curing agent temperature is 2 DEG C, and curing agent is by following quality hundred
Divide the component composition of ratio：18% sodium chloride, 0.3% acetic acid, 0.3% sodium gluconate, 1% glycerine, 1% glycine betaine, 0.1%
Carnosol, 0.5% konjacmannan, surplus is water, after repeating the above steps once, pulls yellow croaker out control water；
(3) it is combined drying：It is 30% first yellow croaker to be carried out being dried under vacuum to water content, then carries out heated-air drying to water content
For 10%, vacuum drying technological parameter is：40 DEG C, vacuum 10kPa of temperature, the technological parameter of heated-air drying are：Hot blast temperature
100 DEG C of degree, hot blast wind speed is 0.5m/s；
(4) it is vacuum-packed：Dried yellow croaker is cooled to after room temperature and packed with packaging bag by required specification, is taken out after sterilization
Vacuum Package.
Embodiment 3
(1) clean：Yellow croaker is cleaned up, splitted along ridge bone, the gill is removed, goes after internal organ to be eluted with water and airing is to surface
It is anhydrous to drip；
(2) intermittently pickle：Yellow croaker is placed in vacuum environment after vacuumizing 15min, is immediately placed on salting down in atmospheric pressure environment
Soak 30min in preparation, the mass ratio of yellow croaker and curing agent is 1：10, curing agent temperature is 10 DEG C, and curing agent is by following quality
The component composition of percentage：20% sodium chloride, 0.5% acetic acid, 0.5% sodium gluconate, 3% glycerine, 3% glycine betaine,
0.3% carnosol, 1% konjacmannan, surplus is water, after repeating the above steps once, pulls yellow croaker out control water；
(3) it is combined drying：It is 40% first yellow croaker to be carried out being dried under vacuum to water content, then carries out heated-air drying to water content
For 15%, vacuum drying technological parameter is：Temperature 60 C, vacuum 20kPa, the technological parameter of heated-air drying are：Hot blast temperature
120 DEG C of degree, hot blast wind speed is 1m/s；
(4) it is vacuum-packed：Dried yellow croaker is cooled to after room temperature and packed with packaging bag by required specification, is taken out after sterilization
Vacuum Package.
Embodiment described above is a kind of preferable scheme of the present invention, not the present invention is made any formal
Limitation, there are other variants and remodeling on the premise of without departing from the technical scheme described in claim.
Claims (6)
1. a kind of dried yellow croaker processing technology, it is characterised in that comprise the following steps：
(1) clean：Yellow croaker is cleaned up, splitted along ridge bone, the gill is removed, goes after internal organ to be eluted with water and airing is anhydrous to surface
Drip；
(2) intermittently pickle：Yellow croaker is placed in vacuum environment after vacuumizing 10~15min, is immediately placed on salting down in atmospheric pressure environment
20~30min is soaked in preparation, after repeating the above steps at least once, pulls yellow croaker out control water；
(3) it is combined drying：It is 30~40% first yellow croaker to be carried out being dried under vacuum to water content, then carries out heated-air drying to water content
For 10~15%；
(4) it is vacuum-packed：Dried yellow croaker is cooled to after room temperature and packed with packaging bag by required specification, is vacuumized after sterilization
Encapsulation.
2. a kind of dried yellow croaker processing technology according to claim 1, it is characterised in that in step (2), the yellow croaker is with salting down
The mass ratio of preparation is 1:5~10.
3. a kind of dried yellow croaker processing technology according to claim 2, it is characterised in that the curing agent is by following quality hundred
Divide the component composition of ratio：18~20% sodium chloride, 0.3~0.5% acetic acid, 0.3~0.5% sodium gluconate, 1~3% the third three
Alcohol, 1~3% glycine betaine, 0.1~0.3% carnosol, 0.5~1% konjacmannan, surplus are water.
4. a kind of dried yellow croaker processing technology according to claim 3, it is characterised in that the curing agent temperature is 2~10
℃。
A kind of 5. dried yellow croaker processing technology according to claim 1, it is characterised in that in step (3), vacuum drying work
Skill parameter is：40~60 DEG C of temperature, 10~20kPa of vacuum.
A kind of 6. dried yellow croaker processing technology according to claim 1, it is characterised in that in step (4), the work of heated-air drying
Skill parameter is：100~120 DEG C of hot blast temperature, hot blast wind speed are 0.5~1m/s.
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| CN112075601A (en) * | 2020-08-28 | 2020-12-15 | 盐城工学院 | Method for preparing instant shrimp meat by hot air and vacuum combined drying |
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