CN108041493A - 一种鲍鱼休闲小食的制备方法 - Google Patents
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Abstract
本发明公开了一种鲍鱼休闲小食的制备方法,包括原料预处理、质构调控、腌制加工、速冻、两次真空油炸、挂膜、真空冷冻干燥、真空离心脱油、调味、称重包装、杀菌、贮藏等步骤,通过利用真空油炸技术开发了一款鲍鱼休闲小食,采用质构调控和腌制工艺使腌制液充分渗入鲍鱼内部,结合真空油炸技术,整体加工时间短,锁鲜提香,营养流失少,营养美味,保质期较长,携带方便,非常符合现代消费人群对健康快捷食品的追求,也使养殖过程中出现的小鲍鱼得以充分利用。
Description
技术领域
本发明涉及贝类食品加工技术领域,更具体地说,涉及一种鲍鱼休闲小食的制备方法。
背景技术
随着人们生活水平的提高和生活节奏的加快,人们对贝类等海鲜食品的需求量逐年增加,对方便可口,营养美味的休闲食品的需求也日益增加。鲍鱼传统海八珍之首,其肉质柔嫩细滑,滋味鲜美,营养价值较高,深受消费者喜爱。目前随着养殖技术的成熟,逐渐发展成为我国养殖贝类的主要代表品种,产量较高。由于鲍鱼养殖产业的蓬勃发展,产量逐年增加,养殖过程中产生大量小规格鲍鱼,因其个体不符合传统加工需要,多被作为鲜销品投入市场,价格较低;实际而言,小规格鲍鱼同样富含蛋白质,味道鲜味,如何进行小规格鲍鱼加工逐渐提上日程。加之,目前鲍鱼的加工方式较为单一,除鲜销外,其食品类制品已在一段时间内维持罐头食品、即食鲍鱼等形式,亟待寻找方便、高效、安全、高附加值的鲍鱼精深加工技术,开发新型产品,进而开拓鲍鱼制品市场。
油炸作为肉制品熟制和干制的一种加工技术由来已久,是最古老的烹调方法之一。传统油炸肉制品具有香、嫩、酥、松、脆、色泽金黄等特点,历来深受国内外消费者的喜爱。随着生活节奏加快,油炸食品由于方便快捷的特性在人们饮食中占据的比例越来越高。能够满足人们快节奏的需求。然而,随着消费者对膳食营养的关注不断增加,人们渴望低脂和健康的油炸食品,减少油脂和有害物质的摄入已成为维持人体健康的重要措施之一。常压下进行的油炸加工,油温高达160℃以上,此状态下大部分食品的营养成分会受到破坏;高温下反复油炸,油中的成分发生聚合反应,会产生致癌物质;常温下的油炸食品含油量过高,不适合高血压、高血脂等特殊人群食用;而且其加工范围受到限制,只适合加工淀粉类或含淀粉量较高的食品等。针对上述问题,低温真空油炸技术等新技术逐渐脱颖而出,受到广大科研人员的关注。
真空油炸技术目前主要应用于水果蔬菜、干果、水产品及畜禽肉类等产品。真空油炸是在真空、隔绝氧气的状态下,将油炸和脱水作用有机地结合起来,有效减轻甚至避免氧化作用带来的危害,例如脂肪酸败、酶促褐变及氧化变质等,防止哈喇味的产生;同时,该技术可以保持食物原有的色泽和香味,食物不易褪色、变色,营养损失少,无机盐、维生素等营养成分不会受到破坏;另外,由于在较低温度下食物中水分受热蒸发而喷发,从而在食物中形成疏松多孔的结构和松脆的口感,兼具新鲜食物与饼干的双重特性,广受消费者喜爱。
本发明通过利用真空油炸技术开发了一款鲍鱼休闲小食,采用质构调控和腌制工艺使腌制液充分渗入鲍鱼内部,结合真空油炸技术,整体加工时间短,锁鲜提香,营养流失少,营养美味,保质期较长,携带方便,非常符合现代消费人群对健康快捷食品的追求,也使养殖过程中出现的小鲍鱼得以充分利用。
发明内容
本发明目的是开发一款营养美味,保质期较长,携带方便的鲍鱼休闲小食,迎合现代消费人群对健康快捷食品的需求。
为了达到上述目的,本发明提供一种鲍鱼休闲小食的制备方法,包括以下步骤:
S1、原料预处理:取鲍鱼肉,清水洗净后平衡30~60min,然后放入质量百分数为3~8%食盐、0.15~0.30%D-异抗坏血酸钠和0.15~0.30%柠檬酸,余量为水的去膜液中搅拌去膜,控制鲍鱼肉与所述去膜液质量比1:2~1:4,捞出。
S2、质构调控:将经S1鲍鱼肉真空保温,控制鲍鱼肉与水的比例为1:1~1:1.2, 40~55℃间歇搅拌0.5~1h;然后,置于酶活力值为500~1000U/mg的0.008~0.01%木瓜蛋白酶溶液或酶活力值>200万U/g的0.003~0.004%碱性蛋白酶溶液或酶活力值为30~80万U/g的0.013~0.016%菠萝蛋白酶溶液中,控制鲍鱼肉与所述酶溶液的比例为1:1~1:1.2,处理时间30~40min;捞出后进行恒温灭酶,温度 80~85℃,时间15~30min。
S3、腌制加工:将S2鲍鱼肉放入质量百分数为食用盐1.0~2.0%、白糖 0.25~0.5%、干贝素0.25~0.5%、白醋0.15~0.3%、茶粉1.0~2.0%、碳酸氢钠 1.0~2.0%、柠檬酸2~4%,余量为水的腌制液中,所述鲍鱼肉与所述腌制液质量比1:2~1:3,在0~4℃下,腌制2~4h捞出。
S4、速冻:将S3鲍鱼肉速冻,温度-30~-18℃,时间15~20min,至鲍鱼肉中心温度为-20℃~-18℃,取出。
S5、一次真空油炸:先将S4鲍鱼肉真空油浸15~20min,真空度为 0.07~0.09MPa,油浸温度为90~100℃;然后再将油浸后的鲍鱼肉真空炸制 3~5min,真空度为0.05~0.075MPa,温度为122~130℃。
S6、真空离心脱油:将S5鲍鱼肉真空离心脱油,真空度为0.05~0.075MPa,转速为500~700rpm,时间为10~18min,控制所述鲍鱼肉含油率<25%,含水率为35~40%。
S7、挂膜:将S6鲍鱼肉浸入1~5%(质量分数)的羧甲基纤维素溶液与2~10% (质量分数)的大豆分离蛋白溶液按照1:1~1:3混合而成的可食性膜溶液中 10~15s,捞出沥液1~1.5min,备用。
S8、真空离心干燥:将S7鲍鱼肉真空冷冻干燥,冷冻温度为-40~-20℃,干燥温度为-45~-25℃,真空度为10Pa~100Pa,时间2~5min。
S9、二次真空油炸:将S8鲍鱼肉真空油炸,真空度0.05~0.075MPa,温度 110~120℃,时间为30~60s。
S10、真空脱油:将S9鲍鱼肉真空离心脱油至含油率<25%,真空度为 0.05~0.075MPa,转速为500~700rpm,离心时间为2~5min。
S11、调味:对S10鲍鱼肉进行调味,调味料和鲍鱼肉的比例为1:10~1:20。
S12、称重包装、杀菌、贮藏:S11鲍鱼肉称重后包装,包装袋内充入惰性气体,然后进行反压杀菌,温度115~118℃,时间30~35min,反压冷却10~30min,常温贮藏。
优选方式下,S7所述可食性膜溶液成分中所述1~5%(质量分数)的羧甲基纤维素溶液可替换为同等质量分数的羧丙基甲基纤维素、黄原胶或瓜尔胶溶液。
优选方式下,S11所述调味料有四种口味,分别为椒盐风味料、咖喱风味料、香辣风味料、蒜蓉风味料。
优选方式下,所述椒盐风味料配比为:55%盐、22%花椒粉、22%芝麻粉、 1%五香粉。
优选方式下,所述咖喱风味料配比为:41%孜然粉、41%干香菜粉、12%姜黄粉、2%辣椒粉、2%芥末籽粉、2%干生姜粉。
优选方式下,所述香辣风味料配比为:39%干辣椒粉、19%大料粉、12%芝麻粉、12%大蒜粉、6%花椒粉、6%肉豆蔻粉、6%肉桂粉。
优选方式下,所述蒜蓉风味料配比为:20%大蒜粉、10%干生姜粉、10%盐、 5%花椒粉、5%茴香粉、1.0%糖、0.2%味精。
本发明采取一种有关鲍鱼的新加工方式——二次真空油炸,打破近几年来鲍鱼加工方式单一、鲍鱼食品类制品维持在罐头食品、即食鲍鱼等形式的僵局,为鲍鱼精深加工和新型产品的开发提供了新方向,开拓了鲍鱼制品市场。
本发明在第一次油炸过程中,采取先低温油浸,后高温油炸的方法,很好的解决了鲍鱼食材因起自身的不均匀性,在高温油炸时出现的边缘已经焦糊变色,而中间部位还未炸熟炸透的现象,达到各部分同时成熟的目的。本发明采用二次油炸的方式,可使可食膜充分发挥其抗氧化和减低吸油率的作用。在第二次油炸时加入可食膜,既不会影响油水的充分置换,又不影响可食膜发挥其抗氧化的作用,一举两得。杜绝了产品返潮变糠,影响商品售卖和货架期的现象。
本发明在拌料时采用真空拌料机,可有效隔绝氧气,防止油炸鲍鱼氧化变质。本发明利用酶对原料进行质构调控,可使鲍鱼肌原纤维和结缔组织降解成更小的分子,这将有助于后续腌制液渗入原料内部,有效地解决了因鲍鱼肉质紧致腌制液渗入效率低、效果差的现象;更有利于真空油炸时油和水充分交换,使油炸更彻底,制作的产品味道极好。
本发明鲍鱼养殖过程中产生的不符合传统加工需求的小规格鲍鱼提供了新的加工途径,实现了鲍鱼养殖产业中资源的合理利用。
具体实施方式
本发明提供一种鲍鱼休闲小食的制备方法,包括以下步骤:
S1、原料预处理
配制去膜液:按照重量计配制3~8%食盐、0.15~0.30%D-异抗坏血酸钠和 0.15~0.30%柠檬酸的混合溶液,待用;
鲍鱼的预处理:挑选大小基本一致的新鲜小鲍鱼或冷冻鲍鱼原料去壳、去内脏、取肉,用清水漂洗干净,平衡30~60min,然后放入所述去膜液中搅拌去膜,控制鲍鱼肉和去膜液质量比1:2~1:4,捞出;所述平衡是指贝类通过僵直期的过程,即贝类解僵期,经过这个步骤会使得鲍鱼嫩度更好。鲍鱼肉也可以称为鲍鱼腹足。
S2、质构调控
质构平衡:将得到的去膜鲍鱼肉置于真空保温装置中,控制鲍鱼肉与水的比例为1:1~1:1.2,40~55℃间歇搅拌0.5~1h,捞出;
生物酶处理:将质构平衡后的鲍鱼肉置于配制好的0.008~0.01%木瓜蛋白酶(500~1000U/mg)溶液或0.003~0.004%碱性蛋白酶(>200万U/g)溶液或 0.013~0.016%菠萝蛋白酶(30~80万U/g)溶液中,控制鲍鱼肉与酶溶液的比例为1:1~1:1.2,处理时间30~40min,捞出;
灭酶:将酶处理后的鲍鱼肉置于保温装置中恒温灭酶,温度80~85℃,时间 15~30min。
S3、腌制加工
配置腌制液:所述腌制液的各组分按照质量百分比计为:食用盐1.0~2.0%,白糖0.25~0.5%,干贝素0.25~0.5%,白醋0.15~0.3%,茶粉1.0~2.0%,碳酸氢钠1.0~2.0%,柠檬酸2~4%,余量为水;
腌制:将灭酶处理后鲍鱼肉放入配制好的腌制液中,控制原料与腌制液质量比1:2~1:3,0~4℃腌制2~4h,捞出待用。
S4、速冻
将腌制后的鲍鱼肉放入速冻机,速冻机内温度达到-30~-18℃,速冻过程控制在15~20min,此时鲍鱼肉中心温度下降至-20℃~-18℃。
S5、一次真空油炸
低温真空油浸:将速冻后的鲍鱼肉投入真空油炸釜中进行低温真空油浸,真空度为0.07~0.09MPa,油浸温度为90~100℃,油浸时间为15~20min;
高温真空油炸:改变真空釜的真空度为0.05~0.075MPa,油炸温度为 122~130℃,真空油炸3~5min。
S6、真空离心脱油
将油炸后的鲍鱼肉升至脱油釜中真空离心脱油,真空度为0.05~0.075MPa,转速为500~700rpm,离心时间为10~18min,控制肉含油率小于25%,含水率为 35~40%。
S7、挂膜
将真空离心脱油后的鲍鱼肉浸没在配制好的可食性膜溶液中停留10~15s,捞出沥液1~1.5min,备用;
可食性膜溶液配制:称取一定量大豆分离蛋白粉于20~30℃饮用水中,搅拌使其充分溶解,于50~100℃下水浴20~50min,配制成质量分数2~10%的大豆分离蛋白溶液,冷却至室温备用;另称取一定量羧甲基纤维素(CMC)或羧丙基甲基纤维素(HPMC)或黄原胶或瓜尔胶溶于20~60℃饮用水中,搅拌使其充分溶解,配制成质量分数为1~5%的溶液,在其中按照1:1~1:3的比例加入之前配制好的大豆蛋白溶液,配制成可食膜溶液,备用。
S8、真空冷冻干燥
将挂膜后的鲍鱼肉平铺于托盘中进行真空冷冻干燥,冷肼温度为-40~-20℃,搁板温度-45~-25℃,真空度为10Pa~100Pa,时间2~5min。
S9、二次真空油炸
将真空冷冻干燥后的鲍鱼肉投入到真空油炸釜中进行真空油炸,真空油炸的真空度为0.05~0.075MPa,油炸温度为110~120℃,油炸时间为30~60s。
S10、二次真空脱油
将二次油炸后的鲍鱼肉升至脱油釜中真空离心脱油,真空度为 0.05~0.075MPa,转速为500~700rpm,离心时间为2~5min,控制肉含油率小于 25%。
S11、调味
将脱油后的鲍鱼肉拌入调味料进行调味,控制调味料和鲍鱼肉的比例为 1:10~1:20;
S12、称重包装、杀菌、贮藏
定量称重(250g/袋)采用高密度聚乙烯袋充入惰性气体包装,然后采用反压杀菌,杀菌温度115~118℃,杀菌时间30~35min,反压冷却10~30min,常温存放。
S11调味步骤中,所述调味料有四种口味,各调味料配比如下(按照质量分数计):
椒盐风味料:55%盐、22%花椒粉、22%芝麻粉、1%五香粉;
咖喱风味料:41%孜然粉、41%干香菜粉、12%姜黄粉、2%辣椒粉、2%芥末籽粉、2%干生姜粉;
香辣风味料:39%干辣椒粉、19%大料粉、12%芝麻粉、12%大蒜粉、6%花椒粉、6%肉豆蔻粉、6%肉桂粉;
蒜蓉风味料:20%大蒜粉、10%干生姜粉、10%盐、5%花椒粉、5%茴香粉、 1.0%糖、0.2%味精。
实施例1:
制备鲍鱼休闲小食的方法:
S1、原料预处理
S11、配制去膜液:按照重量计配制8%食盐、0.15%D-异抗坏血酸钠和0.15%柠檬酸的混合溶液,待用;
S12、新鲜小鲍鱼的预处理:挑选大小基本一致的鲜鲍鱼或冷冻鲍鱼原料去壳、去内脏、取肉,用清水漂洗干净,平衡60min,然后放入所述去膜液中搅拌去膜,控制鲍鱼肉和去膜液质量比1:2,捞出。
Claims (7)
1.一种鲍鱼休闲小食的制备方法,其特征在于,包括以下步骤:
S1、原料预处理
取鲍鱼肉,清水洗净后平衡30~60min,然后放入质量百分数为3~8%食盐、0.15~0.30%D-异抗坏血酸钠和0.15~0.30%柠檬酸,余量为水的去膜液中搅拌去膜,控制鲍鱼肉与所述去膜液质量比1:2~1:4,捞出;
S2、质构调控
将经S1鲍鱼肉真空保温,控制鲍鱼肉与水的比例为1:1~1:1.2,40~55℃间歇搅拌0.5~1h;然后,置于酶活力值为500~1000U/mg的0.008~0.01%木瓜蛋白酶溶液或酶活力值>200万U/g的0.003~0.004%碱性蛋白酶溶液或酶活力值为30~80万U/g的0.013~0.016%菠萝蛋白酶溶液中,控制鲍鱼肉与所述酶溶液的比例为1:1~1:1.2,处理时间30~40min;捞出后进行恒温灭酶,温度80~85℃,时间15~30min;
S3、腌制加工
将S2鲍鱼肉放入质量百分数为食用盐1.0~2.0%、白糖0.25~0.5%、干贝素0.25~0.5%、白醋0.15~0.3%、茶粉1.0~2.0%、碳酸氢钠1.0~2.0%、柠檬酸2~4%,余量为水的腌制液中,所述鲍鱼肉与所述腌制液质量比1:2~1:3,在0~4℃下,腌制2~4h捞出;
S4、速冻
将S3鲍鱼肉速冻,温度-30~-18℃,时间15~20min,至鲍鱼肉中心温度为-20℃~-18℃,取出;
S5、一次真空油炸
先将S4鲍鱼肉真空油浸15~20min,真空度为0.07~0.09MPa,油浸温度为90~100℃;然后再将油浸后的鲍鱼肉真空炸制3~5min,真空度为0.05~0.075MPa,温度为122~130℃;
S6、真空离心脱油
将S5鲍鱼肉真空离心脱油,真空度为0.05~0.075MPa,转速为500~700rpm,时间为10~18min,控制所述鲍鱼肉含油率<25%,含水率为35~40%;
S7、挂膜
将S6鲍鱼肉浸入1~5%(质量分数)的羧甲基纤维素溶液与2~10%(质量分数)的大豆分离蛋白溶液按照1:1~1:3混合而成的可食性膜溶液中10~15s,捞出沥液1~1.5min,备用;
S8、真空离心干燥
将S7鲍鱼肉真空冷冻干燥,冷冻温度为-40~-20℃,干燥温度为-45~-25℃,真空度为10Pa~100Pa,时间2~5min;
S9、二次真空油炸
将S8鲍鱼肉真空油炸,真空度0.05~0.075MPa,温度110~120℃,时间为30~60s;
S10、真空脱油
将S9鲍鱼肉真空离心脱油至含油率<25%,真空度为0.05~0.075MPa,转速为500~700rpm,离心时间为2~5min;
S11、调味
对S10鲍鱼肉进行调味,调味料和鲍鱼肉的比例为1:10~1:20;
S12、称重包装、杀菌、贮藏
S11鲍鱼肉称重后包装,包装袋内充入惰性气体,然后进行反压杀菌,温度115~118℃,时间30~35min,反压冷却10~30min,常温贮藏。
2.根据权利要求1所述一种鲍鱼休闲小食的制备方法,其特征在于,S7所述可食性膜溶液成分中所述1~5%(质量分数)的羧甲基纤维素溶液可替换为同等质量分数的羧丙基甲基纤维素、黄原胶或瓜尔胶溶液。
3.根据权利要求1所述一种鲍鱼休闲小食的制备方法,其特征在于,S11所述调味料有四种口味,分别为椒盐风味料、咖喱风味料、香辣风味料、蒜蓉风味料。
4.根据权利要求3所述一种鲍鱼休闲小食的制备方法,其特征在于,所述椒盐风味料配比为:55%盐、22%花椒粉、22%芝麻粉、1%五香粉。
5.根据权利要求3所述一种鲍鱼休闲小食的制备方法,其特征在于,所述咖喱风味料配比为:41%孜然粉、41%干香菜粉、12%姜黄粉、2%辣椒粉、2%芥末籽粉、2%干生姜粉。
6.根据权利要求3所述一种鲍鱼休闲小食的制备方法,其特征在于,所述香辣风味料配比为:39%干辣椒粉、19%大料粉、12%芝麻粉、12%大蒜粉、6%花椒粉、6%肉豆蔻粉、6%肉桂粉。
7.根据权利要求3所述一种鲍鱼休闲小食的制备方法,其特征在于,所述蒜蓉风味料配比为:20%大蒜粉、10%干生姜粉、10%盐、5%花椒粉、5%茴香粉、1.0%糖、0.2%味精。
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CN115381055A (zh) * | 2022-08-15 | 2022-11-25 | 景德镇市隆政食品有限公司 | 一种快速制备溏心鲍鱼的发酵方法 |
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