CN107981253B - Salted fish salt and preparation process thereof - Google Patents
Salted fish salt and preparation process thereof Download PDFInfo
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- CN107981253B CN107981253B CN201711313888.4A CN201711313888A CN107981253B CN 107981253 B CN107981253 B CN 107981253B CN 201711313888 A CN201711313888 A CN 201711313888A CN 107981253 B CN107981253 B CN 107981253B
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Images
Classifications
-
- 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
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
Abstract
The invention relates to the field of pickled food processing, in particular to a pickled fish salt and a preparation process thereof. The salted fish salt comprises the following raw materials in percentage by mass: 5-12% of complex enzyme, 45-65% of salt inclusion, 0-10% of intermediate aroma body and 15-35% of compound spice paste. The complex enzyme comprises 30-50% of fish scale and fish skin collagenase, 10-20% of lipase, 10-20% of pepsin and 20-30% of polypeptide hydrolase; the salt inclusion comprises the following components: edible salt, xanthan gum, Arabic gum, maltodextrin, beta-cyclodextrin and water. The pickled fish salt contains compound enzymes and low sodium content, and the finally obtained pickled fish product has rich taste, less greasy feeling, bright color and safe eating.
Description
Technical Field
The invention relates to the field of pickled food processing, in particular to low-sodium natural pickled fish salt and a preparation process thereof.
Background
The salted fish is a traditional food in China, is a traditional aquatic product processing product with unique flavor, and is deeply popular with the people. The method for pickling fish comprises treating fish with salt alone or mainly salt, and adding some pickling materials. In the prior art, most of fish products with longer shelf life need to be subjected to a pickling process in the manufacturing process. The pickling process can promote the fish meat to be mature, increase the flavor of the fish meat product, stabilize the sensory state of the fish meat product and prolong the shelf life of the fish meat product.
From the processing technology of the pickled fish, the quality of the pickling effect can directly influence the next working procedure. In the traditional process of pickling fish, solid pickling salt is in contact with fresh fish meat to be treated, salt permeates into the fish meat at the moment, free water in the fish meat permeates to the surface of the fish meat for balancing osmotic pressure, water activity of the fish meat is reduced due to the permeation effect, the effects of increasing osmotic pressure of the fish meat, reducing water activity and inhibiting growth of bacteria are finally achieved, rich nutrient substances of the fish are preserved, and unique taste and flavor which are popular are generated.
However, the fish products pickled by the traditional method on the market generally have some defects: the salted fish products have high salinity, single taste, greasy taste and dark color, and are unsafe to eat due to nitrite generated by partial microbial activity in the development process. Therefore, the patent utilizes the time-sharing static pressure permeation antibacterial technology to pickle fish meat, and makes up for the defects of the traditional pickled fish meat product.
Disclosure of Invention
Based on the technical problems, the invention provides a salted fish salt and a preparation process thereof. The pickled fish salt contains compound enzymes and low sodium content, and the finally obtained pickled fish product has rich taste, less greasy feeling, bright color and safe eating.
In order to achieve the above purpose, the specific technical scheme of the invention is as follows:
the salt for pickling the fish comprises the following raw materials in percentage by mass:
5-12% of complex enzyme, 45-65% of salt inclusion, 0-10% of intermediate aroma body and 15-35% of compound spice paste, wherein the total mass percentage content is 100%.
The compound enzyme comprises the following enzymes in percentage by mass: 30-50% of fish scale and fish skin collagenase, 10-20% of fat hydrolase, 10-20% of pepsin, 20-30% of polypeptide hydrolase, and the total mass percentage content is 100%.
The salt inclusion comprises the following components: edible salt, xanthan gum, Arabic gum, maltodextrin, beta-cyclodextrin and water, wherein the edible salt accounts for 50-70%, the xanthan gum accounts for 5-10%, the Arabic gum accounts for 3-8%, the maltodextrin accounts for 7-13%, and the beta-cyclodextrin accounts for 5-10% of the total mass percentage of 100%; the mass ratio of the total mass of the edible salt, the xanthan gum, the Arabic gum, the maltodextrin and the beta-cyclodextrin to the purified water is 1: 2.5.
The compound spice paste comprises the following components in percentage by mass:
5-8% of star anise powder, 5-12% of pepper powder, 5-12% of cinnamon powder, 5-12% of fennel powder, 20-30% of lotus leaf juice, 5-12% of chilli powder, 20-35% of sweet wormwood juice, 20-35% of wormwood juice, 5-15% of sucrose and rock candy powder, 5-8% of xanthan gum, 1-5% of arabic gum, 4-8% of maltodextrin and 100% of total mass percentage.
The preparation method of the salted fish salt comprises the following steps:
1) preparing a complex enzyme: weighing the raw materials in proportion, mixing the fish scale and fish skin collagenase, the lipase, the pepsin and the polypeptide hydrolase to obtain a complex enzyme, and sealing and placing the complex enzyme in a refrigerator at 4-6 ℃ for later use; the compound enzyme can be used for processing the skin of fresh fish (removing fish scales and fish fillets), and is convenient for combining spice and salt with fish meat in later period.
2) Preparation of salt inclusion:
2.1) dry-mixing edible salt, xanthan gum, Arabic gum, maltodextrin and beta-cyclodextrin, mixing well, mixing with purified water at 65-75 ℃ and dissolving; the xanthan gum, the Arabic gum and the maltodextrin have the effect of increasing the viscosity of the curing salt, and are beneficial to the forming of the final salt blocks. The maltodextrin can also play a role in emulsifying fish fat and tendering meat, so that the fish product achieves the effects of tenderness, non-toughness, delicious taste and fresh fragrance. Beta-cyclodextrin acts as a salt wrap, in this application and has a moisture-proof, odor-masking effect.
2.2) homogenizing immediately after dissolving uniformly, and then carrying out spray drying to obtain the product; the homogenization conditions were: the temperature of the feed liquid is 60-70 ℃, and the homogenizing pressure is 15-35 MPa.
3) Preparing an intermediate incense body:
3.1) mixing the dry rose or the dry sweet osmanthus with absolute ethyl alcohol according to the mass ratio of 1:10, sealing and storing at room temperature for 24 hours, and shaking uniformly every 4 hours;
3.2) adding edible oil into the substance obtained in 3.1), and fully stirring; the addition amount of the edible oil is equal to the total mass of the dried rose or the dried osmanthus and the absolute ethyl alcohol;
3.3) heating the grease with the mixture in the step 3.2), evaporating ethanol, cooling the obtained intermediate incense body to room temperature, and sealing for later use. The addition of the middle fragrance body enables the pickled fish product to have light flower fragrance on the original traditional taste, the taste is unique, and the taste requirements of the people are met.
4) Preparing a compound spice paste: mixing fructus Anisi Stellati powder, fructus Zanthoxyli powder, cortex Cinnamomi Japonici powder, fructus Foeniculi powder, folium Nelumbinis juice, Capsici fructus powder, herba Artemisiae Annuae juice, folium Artemisiae Argyi juice, sucrose and crystal sugar powder, xanthan gum, arabic gum and maltodextrin, vacuum heating at 60-70 deg.C for dewatering, and making into paste; after the compound spice paste is prepared, detection is required to be carried out: the water content is 40-70 wt%, the viscosity is measured by a Brookfiled viscometer, the viscosity is 63# rotor, the viscosity is 5000-.
5) Mixing materials: and uniformly mixing the complex enzyme, the salt inclusion, the intermediate flavor body and the complex flavor paste according to a proportion to obtain the powdery or pasty pickled fish salt.
Preferably, the salt is prepared by pulverizing large-sized crude salt into powder with diameter of 0.5mm or less, and storing the powder under moisture-proof and sealed condition at room temperature. The salt plays an important role in salting fish, can improve the flavor and taste of the product, can also reduce the water activity (Aw) in fish meat, can effectively inhibit the propagation of microorganisms so as to achieve the aim of preserving, thereby prolonging the shelf life of the salted fish product; and salt is added, so that the binding force and the emulsifying capacity of the fish meat are increased due to the ionic effect of NaCl.
Preferably, during the preparation process of the star anise powder, the pricklyash powder, the cinnamon powder and the fennel powder, impurities of star anise, pricklyash peel, cinnamon and fennel are respectively removed, and the star anise, the pricklyash peel, the cinnamon and the fennel are soaked in purified water at the temperature of 20-30 ℃ for 2-4 hours to remove peculiar smell; drying the spices with hot air of 80-95 deg.C respectively; and finally, cooling the dried spice to below-120 ℃ by adopting liquid nitrogen respectively, then carrying out superfine grinding to obtain superfine powder with the diameter less than or equal to 0.1mm, and carrying out deoxidation and hermetic storage on the obtained powder under the condition of normal temperature respectively. The aniseed can volatilize anisaldehyde to have unique aroma taste, so the aniseed can remove the fishy and mutton smell in fish meat and increase the aroma. The cinnamon can be used for seasoning and flavoring the pickled fish meat and increasing the fragrant smell of the pickled fish. The fennel can volatilize special fennel gas, and has the functions of increasing fragrance, seasoning, preventing corrosion and preventing mutton smell.
Preparation of sucrose and rock candy powder: mixing sucrose and crystal sugar according to a mass ratio of 1:1, grinding into powder with a diameter of less than or equal to 0.2mm, and storing the obtained powder in a moisture-proof and airtight manner at normal temperature. The sucrose and crystal sugar powder can be rapidly dissolved, and can be used for improving freshness and harmonizing taste, and has the function of coloring.
Preparing lotus leaf juice: cleaning fresh lotus leaves, and then carrying out 1:1, mixing, juicing, and filtering by a filter screen of 100 meshes for later use. The lotus leaves are used as auxiliary materials of the fish pickling material, so that the fish is rich in faint scent of the lotus leaves, and more importantly, the lotus leaves have the effects of reducing blood fat and losing weight, so that the product is greasy.
Preparing sweet wormwood juice: cleaning fresh sweet wormwood; then, mixing fresh sweet wormwood and soft water according to a mass ratio of 1:1, mixing, juicing, filtering by a filter screen with 100 meshes, and reserving juice for later use. The sweet wormwood is used for pickling fish meat, so that the fish has the special fragrance of the sweet wormwood and is greasy. The herba Artemisiae Annuae contains many Chinese medicinal components, has antibacterial and antiparasitic effects, and can be used as natural antiseptic.
Preparing the wormwood juice: removing fresh wormwood and cleaning for later use; then, mixing fresh wormwood and soft water according to a mass ratio of 1:1, mixing, juicing, filtering by a filter screen with 100 meshes, and reserving juice for later use. The wormwood is a broad-spectrum antibacterial and antiviral drug which is seriously researched by medicine, has killing and inhibiting effects on a plurality of bacteria and viruses, and can be used as a natural preservative. And the wormwood has unique fragrance, so that fishy smell of fish can be removed, and greasiness of the fish can be removed.
Preparing chilli powder: removing seeds of dried Capsici fructus (mixed at a ratio of Capsici fructus, fructus Viticis negundo: Capsici fructus: bullet (by mass) 1:1: 1), pulverizing into powder with diameter less than or equal to 0.3mm, and storing the powder at room temperature under moisture-proof, deoxygenation and sealed conditions. The color and the flavor of the millet spicy and the bullet are common, but the spicy flavor is stronger, so that the spicy flavor of the pickled fish product is improved; the double-vitex negundo is spicy and sweet, the color is good, the color and brightness of the myxocyprinus asiaticus can be improved, and the pickling effect of the compounded chilli powder for fish meat is better.
The method for pickling by adopting the fish pickling salt can be carried out according to the following steps:
breaking abdomen of 500g of fresh live fish, removing viscera, removing fish scales, removing blood stain, cleaning, uniformly coating 50g of pickled fish salt (powder or paste) on the surface and inner cavity, pickling for 1-7 days, taking out, and air drying.
The positive effects of the invention are as follows:
the method disclosed by the invention has the advantages that the fish meat is subjected to antibacterial pickling, the fish meat can be prevented from going bad during the pickling, the salt and the flavor substances can more easily enter the fish body, the fish meat is tenderized, and the fish fat is emulsified, so that the fish meat pickled by the method is more delicious in taste.
In the first stage of the curing action, the skin of the fresh fish (with scales and fish fillets removed) is treated by compound enzymes of the compound curing agent, and numerous invisible 'small holes' are opened on the surface of the skin of the fresh fish, so that small molecular substances, electrolytes and free water can freely enter and exit. The second stage of the salting effect is that the wall material of the salt inclusion is dissolved by a small amount of water on the surface of the fish meat, the salt is released, and after the salt enters the fish meat through the osmosis, part of free water of the fish meat is permeated out; the third stage of the salting action is that the compound spice paste is dissolved again by the permeated free water to form osmotic pressure, and the spice and the intermediate spice of the compound spice paste permeate inwards to combine the dissolved small-molecular spice with the fish meat; the fourth stage of the salting effect is that coating wall materials such as xanthan gum, arabic gum, maltodextrin, beta-cyclodextrin and the like left by the salt inclusion are attached to the surface of the fish meat to form a one-way permeable membrane, water molecules can permeate out, bacteria are shielded outside the fish meat, and the effective bacteriostatic and antibacterial effects are achieved.
The four steps are time-sharing according to the designed steps, the rings are buckled, each step is used as the premise that the next action is generated, the interference is avoided, the mutual promotion is realized, and all the functions of pickling, fragrance permeation, tenderization and antibiosis are finally completed.
Due to the slow release effect of the pickled fish salt, the complex enzyme, the salt inclusion, the intermediate flavor body and the complex flavor paste body contained in the pickled fish salt respectively act at different time intervals according to the design principle, are mutually promoted and do not interfere with each other, and finally, the antibacterial pickling effect is achieved.
Drawings
FIG. 1 is a graph showing the comparison of elasticity of example 1 and conventional salt-cured fish meat
FIG. 2 is a graph showing the comparison of chewiness between example 1 and conventional salt-cured fish
FIG. 3 is a graph showing hardness comparison between example 1 and conventional salt-cured fish meat.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments for the purpose of making the objects, technical solutions and advantages of the present invention more apparent, but it should not be construed that the scope of the above-described subject matter of the present invention is limited to the following examples. Various substitutions and alterations can be made without departing from the technical idea of the invention as described above, according to the common technical knowledge and conventional means in the field, and the scope of the invention is covered.
In the present document,% represents wt% unless otherwise specified. All materials were commercially available.
The salt for pickling the fish comprises the following raw materials in percentage by mass:
5-12% of complex enzyme, 45-65% of salt inclusion, 0-10% of intermediate aroma body and 15-35% of compound spice paste, wherein the total mass percentage content is 100%.
The compound enzyme comprises the following enzymes in percentage by mass: 30-50% of fish scale and fish skin collagenase, 10-20% of fat hydrolase, 10-20% of pepsin, 20-30% of polypeptide hydrolase, and the total mass percentage content is 100%.
The salt inclusion comprises the following components: edible salt, xanthan gum, Arabic gum, maltodextrin, beta-cyclodextrin and water, wherein the edible salt accounts for 50-70%, the xanthan gum accounts for 5-10%, the Arabic gum accounts for 3-8%, the maltodextrin accounts for 7-13%, and the beta-cyclodextrin accounts for 5-10% of the total mass percentage of 100%; the mass ratio of the total mass of the edible salt, the xanthan gum, the Arabic gum, the maltodextrin and the beta-cyclodextrin to the purified water is 1: 2.5.
The compound spice paste comprises the following components in percentage by mass:
5-8% of star anise powder, 5-12% of pepper powder, 5-12% of cinnamon powder, 5-12% of fennel powder, 20-30% of lotus leaf juice, 5-12% of chilli powder, 20-35% of sweet wormwood juice, 20-35% of wormwood juice, 5-15% of sucrose and rock candy powder, 5-8% of xanthan gum, 1-5% of arabic gum, 4-8% of maltodextrin and 100% of total mass percentage.
The preparation method of the salted fish salt comprises the following steps:
1) preparing a complex enzyme: weighing the raw materials in proportion, mixing the fish scale and fish skin collagenase, the lipase, the pepsin and the polypeptide hydrolase to obtain a complex enzyme, and sealing and placing the complex enzyme in a refrigerator at 4-6 ℃ for later use;
2) preparation of salt inclusion:
2.1) dry-mixing edible salt, xanthan gum, Arabic gum, maltodextrin and beta-cyclodextrin, mixing well, mixing with purified water at 65-75 ℃ and dissolving;
2.2) homogenizing immediately after dissolving uniformly, and then carrying out spray drying to obtain the product; the homogenization conditions were: the temperature of the feed liquid is 60-70 ℃, and the homogenizing pressure is 15-35 MPa.
3) Preparing an intermediate incense body:
3.1) mixing the dry rose or the dry sweet osmanthus with absolute ethyl alcohol according to the mass ratio of 1:10, sealing and storing at room temperature for 24 hours, and shaking uniformly every 4 hours;
3.2) adding edible oil into the substance obtained in 3.1), and fully stirring; the addition amount of the edible oil is equal to the total mass of the dried rose or the dried osmanthus and the absolute ethyl alcohol;
3.3) heating the grease with the mixture in the step 3.2), evaporating ethanol, cooling the obtained intermediate incense body to room temperature, and sealing for later use.
4) Preparing a compound spice paste: mixing fructus Anisi Stellati powder, fructus Zanthoxyli powder, cortex Cinnamomi Japonici powder, fructus Foeniculi powder, folium Nelumbinis juice, Capsici fructus powder, herba Artemisiae Annuae juice, folium Artemisiae Argyi juice, sucrose and crystal sugar powder, xanthan gum, arabic gum and maltodextrin, vacuum heating at 60-70 deg.C for dewatering, and making into paste; after the compound spice paste is prepared, detection is required to be carried out: the water content is 40-70 wt%, the viscosity is measured by a Brookfiled viscometer, the viscosity is 63# rotor, the viscosity is 5000-.
5) Mixing materials: and uniformly mixing the complex enzyme, the salt inclusion, the intermediate flavor body and the complex flavor paste according to a proportion to obtain the powdery or pasty pickled fish salt.
When the salt is prepared, large-particle pickled crude salt is beaten into powder with the diameter less than or equal to 0.5mm, and the obtained powder is stored in a moisture-proof and sealed manner at normal temperature.
During the preparation process of the star anise powder, the pricklyash peel powder, the cinnamon powder and the fennel powder, impurities of star anise, pricklyash peel, cinnamon and fennel are respectively removed, and the star anise, pricklyash peel, cinnamon and fennel are soaked in purified water at the temperature of 20-30 ℃ for 2-4 hours to remove peculiar smell; drying the spices with hot air of 80-95 deg.C respectively; and finally, cooling the dried spice to below-120 ℃ by adopting liquid nitrogen respectively, then carrying out superfine grinding to obtain superfine powder with the diameter less than or equal to 0.1mm, and carrying out deoxidation and hermetic storage on the obtained powder under the condition of normal temperature respectively.
Preparation of sucrose and rock candy powder: mixing sucrose and crystal sugar according to a mass ratio of 1:1, grinding into powder with a diameter of less than or equal to 0.2mm, and storing the obtained powder in a moisture-proof and airtight manner at normal temperature.
Preparing lotus leaf juice: cleaning fresh lotus leaves, and then carrying out 1:1, mixing, juicing, and filtering by a filter screen of 100 meshes for later use.
Preparing sweet wormwood juice: cleaning fresh sweet wormwood; then, mixing fresh sweet wormwood and soft water according to a mass ratio of 1:1, mixing, juicing, filtering by a filter screen with 100 meshes, and reserving juice for later use.
Preparing the wormwood juice: removing fresh wormwood and cleaning for later use; then, mixing fresh wormwood and soft water according to a mass ratio of 1:1, mixing, juicing, filtering by a filter screen with 100 meshes, and reserving juice for later use.
Preparing chilli powder: removing seeds of dried Capsici fructus (mixed at a ratio of Capsici fructus, fructus Viticis negundo: Capsici fructus: bullet (by mass) 1:1: 1), pulverizing into powder with diameter less than or equal to 0.3mm, and storing the powder at room temperature under moisture-proof, deoxygenation and sealed conditions.
The method for pickling by adopting the fish pickling salt comprises the following steps:
breaking the abdomen of 500g of fresh live fish, removing internal organs, removing fish scales, removing blood stains, cleaning, uniformly coating 50g of the pickled fish salt (powder or paste) on the surface and the inner cavity, pickling for 1-7 days, taking out and air drying.
Example 1:
the salt for pickling the fish comprises the following raw materials in parts by weight:
10 parts of complex enzyme, 55 parts of salt inclusion, 8 parts of middle aroma body and 27 parts of compound spice paste.
Example 2:
the salt for pickling the fish comprises the following raw materials in parts by weight:
8 parts of complex enzyme, 60 parts of salt inclusion, 10 parts of middle aroma body and 22 parts of compound spice paste.
Example 3:
the salt for pickling the fish comprises the following raw materials in parts by weight:
12 parts of complex enzyme, 65 parts of salt inclusion, 5 parts of middle aroma body and 18 parts of compound spice paste.
The formula in the embodiments 1 to 3 is used for preparing the salt for curing fish according to the preparation method in the embodiments, and the fish is cured according to the method for curing fish in the embodiments, so that finally, the cured fish oil has little greasy feeling, bright color and safe eating.
The comparison experiment of the salted fish products was carried out with ordinary salting salt and the salting fish salt prepared in this application:
two salts were salted with 5 grass carps of the same quality and size, respectively, and then data analysis was performed on elasticity, hardness and chewiness, and the analysis charts are shown in fig. 1, fig. 2 and fig. 3 below:
as can be seen from FIGS. 1,2 and 3, the fish meat salted with the salt for salting fish of the present application is superior to fish meat salted by conventional salting techniques in terms of elasticity, hardness and chewiness.
Comparative example 1:
the formula of the salt for curing the fish and the preparation method of the salt for curing the fish are consistent with those in the example 1, only the complex enzyme in the formula is removed, and the preparation step of the complex enzyme is also removed in the preparation method.
Comparative example 2:
the formulation of the salt for salted fish and the preparation method of the salt for salted fish were the same as those of example 1 except that the salt inclusion in the formulation was removed and the salt was pickled with NaCl equivalent to that of example 1, and the preparation method was carried out without the preparation step of the salt inclusion.
Comparative example 3:
the formula of the salted fish salt and the preparation method of the salted fish salt are consistent with those of example 1, only the compound spice paste in the formula is removed, and the preparation method also removes the preparation steps of the compound spice paste.
The comparative experiments of the pickled fish products of the embodiment 1 and the comparative examples 1,2 and 3 are respectively carried out to pickle 4 grass carps with the same quality and the same size, 20 professional food taste evaluators are used for carrying out comprehensive evaluation scores on the color, the flavor, the appearance, the tissue state, the fishy smell and the overall acceptance (the weight ratio is respectively 10 percent, 20 percent, 10 percent and 40 percent), the maximum score of each score is 10 points, and the sensory evaluation results are shown in a table-1. The comprehensive evaluation criteria are shown in Table-2.
TABLE 1 sensory evaluation results
TABLE 2 sensory evaluation criteria
As can be seen from the sensory results, the sensory evaluation results of the example 1 were significantly better than those of the comparative examples 1,2, and 3. Therefore, the complex enzyme, the salt inclusion and the complex spice paste are important components of the pickled fish salt. In the process of pickling, each component acts in a time-sharing manner, the rings are buckled with each other, and finally, the pickling, fragrance permeation, tenderization and antibiosis of the fish are completed, and none of the components is needed.
The above examples are only preferred embodiments of the patent, but the scope of protection of the patent is not limited thereto. It should be noted that, for those skilled in the art, without departing from the principle of this patent, several improvements and modifications can be made according to the patent solution and its patent idea, and these improvements and modifications should also be regarded as the protection scope of this patent.
Claims (3)
1. The preparation method of the salt for curing the fish is characterized in that the salt for curing the fish comprises the following raw materials in percentage by mass:
5-12% of complex enzyme, 45-65% of salt inclusion, 0-10% of intermediate aroma body and 15-35% of compound spice paste, wherein the total mass percentage content is 100%; the compound enzyme comprises the following enzymes in percentage by mass: 30-50% of fish scale and fish skin collagenase, 10-20% of fat hydrolase, 10-20% of pepsin and 20-30% of polypeptide hydrolase, wherein the total mass percentage content is 100%; the salt inclusion comprises the following components: edible salt, xanthan gum, Arabic gum, maltodextrin, beta-cyclodextrin and water, wherein the edible salt accounts for 50-70%, the xanthan gum accounts for 5-10%, the Arabic gum accounts for 3-8%, the maltodextrin accounts for 7-13%, and the beta-cyclodextrin accounts for 5-10% of the total mass percentage of 100%; the mass ratio of the total mass of the edible salt, the xanthan gum, the Arabic gum, the maltodextrin and the beta-cyclodextrin to the purified water is 1: 2.5; the compound spice paste comprises the following components in percentage by mass:
5-8% of star anise powder, 5-12% of pepper powder, 5-12% of cinnamon powder, 5-12% of fennel powder, 20-30% of lotus leaf juice, 5-12% of chilli powder, 20-35% of sweet wormwood juice, 20-35% of wormwood juice, 5-15% of sucrose and rock candy powder, 5-8% of xanthan gum, 1-5% of arabic gum, 4-8% of maltodextrin and 100% of total mass percentage;
the preparation method comprises the following steps:
1) preparing a complex enzyme: weighing the raw materials in proportion, mixing the fish scale and fish skin collagenase, the lipase, the pepsin and the polypeptide hydrolase to obtain a complex enzyme, and sealing and placing the complex enzyme in a refrigerator at 4-6 ℃ for later use;
2) preparation of salt inclusion:
2.1) dry-mixing edible salt, xanthan gum, Arabic gum, maltodextrin and beta-cyclodextrin, mixing well, mixing with purified water at 65-75 ℃ and dissolving;
2.2) homogenizing immediately after dissolving uniformly, and then carrying out spray drying to obtain the product;
3) preparing an intermediate incense body:
3.1) mixing the dry rose or the dry sweet osmanthus with absolute ethyl alcohol according to the mass ratio of 1:10, sealing and storing at room temperature for 24 hours, and shaking uniformly every 4 hours;
3.2) adding edible oil into the substance obtained in 3.1), and fully stirring; the addition amount of the edible oil is equal to the total mass of the dried rose or the dried osmanthus and the absolute ethyl alcohol;
3.3) heating the grease with the mixture in the step 3.2), evaporating ethanol, cooling the obtained intermediate incense body to room temperature, and sealing for later use;
4) preparing a compound spice paste: mixing fructus Anisi Stellati powder, fructus Zanthoxyli powder, cortex Cinnamomi Japonici powder, fructus Foeniculi powder, folium Nelumbinis juice, Capsici fructus powder, herba Artemisiae Annuae juice, folium Artemisiae Argyi juice, sucrose and crystal sugar powder, xanthan gum, arabic gum and maltodextrin, vacuum heating at 60-70 deg.C for dewatering, and making into paste;
5) mixing materials:
and uniformly mixing the complex enzyme, the salt inclusion, the intermediate flavor body and the complex flavor paste according to a proportion to obtain the powdery or pasty pickled fish salt.
2. The method for preparing salted fish salt according to claim 1, wherein the homogenization conditions in step 2.2) are: the temperature of the feed liquid is 60-70 ℃, and the homogenizing pressure is 15-35 MPa.
3. The method for preparing salted fish salt as claimed in claim 1, wherein the detection is performed after the preparation of the compound spice paste in step 4): the water content is 40-70 wt%, the viscosity is measured by a Brookfiled viscometer, the viscometer is a 63# rotor, the viscosity is 5000-.
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| CN107041539A (en) * | 2017-04-14 | 2017-08-15 | 四川神州奥特农业科技有限公司 | A kind of flavoring bag, fish flavor pack and the cooking methods of fish |
| CN107259407A (en) * | 2017-05-08 | 2017-10-20 | 磐安富晟食品科技有限公司 | A kind of process technology of leisure food based on fragrant ginseng |
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| CN107041539A (en) * | 2017-04-14 | 2017-08-15 | 四川神州奥特农业科技有限公司 | A kind of flavoring bag, fish flavor pack and the cooking methods of fish |
| CN107259407A (en) * | 2017-05-08 | 2017-10-20 | 磐安富晟食品科技有限公司 | A kind of process technology of leisure food based on fragrant ginseng |
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