CN108244543A - 一种冷冻鱼糜的加工工艺 - Google Patents
一种冷冻鱼糜的加工工艺 Download PDFInfo
- Publication number
- CN108244543A CN108244543A CN201810261063.0A CN201810261063A CN108244543A CN 108244543 A CN108244543 A CN 108244543A CN 201810261063 A CN201810261063 A CN 201810261063A CN 108244543 A CN108244543 A CN 108244543A
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- Prior art keywords
- rinsing liquid
- fish
- rinsing
- ethyl alcohol
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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Classifications
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- A—HUMAN NECESSITIES
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- Y02P60/87—Re-use of by-products of food processing for fodder production
Abstract
本发明公开了一种替代的冷冻鱼糜的加工工艺,该加工工艺包括如下步骤:(1)原料鱼前处理,筛选出新鲜度好的白色肉类淡水鱼、去鳞、去头、去内脏和清洗;(2)采肉,二次采肉,择取第一次采得的鱼;(3)漂洗,依次在特制的漂洗液I、漂洗液II、漂洗液III和漂洗液IV下进行;(4)离心脱水,离心前先加特定量低温的生姜汁;(5)精滤;(6)擂溃,包括依次的空擂、盐擂和调味擂溃;盐擂时添加有特定量的蛋清液、氯化钠和水磨糯米粉;调味擂溃时添加有特定量的三聚磷酸盐、焦聚磷酸盐和调味料;(7)成型包装、速冻;过程中每步均严格控制温度、时间、速度和物料用量,具有提高安全性的优点。
Description
技术领域
本发明涉及一种冷冻鱼糜的加工工艺。
背景技术
鱼糜制品具有高蛋白、低脂肪、食用方便可口和易于贮藏等优点,而冷冻鱼糜时加工多种鱼糜制品的中间原料。冷冻鱼糜时一种新型的水产品加工原料,主要用来加工鱼糜制品,调理冷冻食品。用于制作冷冻鱼糜的原料很多,如白姑鱼、黄鱼、海鳗、梅童鱼等时白色肉鱼类就是制作优质鱼糜的上等原料。
申请公布号为CN105685667A、申请公布日为2016年6月22日的中国专利公开了一种冷冻鱼糜的制作工艺,包括以下步骤:(1)原料处理:原料去头、去内脏;(2)洗净胴体:用自来水反复清洗;(3)采肉:将干净的胴体放入滚动式采肉机中采肉,采肉圆筒直径3mm;(4)漂洗:用pH为中性、温度为10℃的水,漂洗4次,每次10min,每次漂洗的水量控制在鱼肉量的4倍,慢速搅拌;(5)脱水:采用机械脱水,脱水前加入1%的NaCl,便于脱水;(6)精滤:去除鱼肉中的小骨刺;(7)斩拌:加入砂糖6%、山梨醇4%、多聚磷酸钠0.2%,斩拌时间为35min;(8)后处理:采用定量包装、冷冻、冷藏,即得到成品。
现有技术在斩拌过程中添加砂糖、山梨醇、多聚磷酸钠联用的方式作为冷冻鱼糜的抗冻剂。山梨醇主要在肝内代谢,是由山梨醇脱氢酶催化转变为果糖,以后的代谢与果糖相同,但也有差别,即产生的乳酸盐比同剂量果糖所产生的为少,而所产生的1-磷酸甘油比果糖多。这可能是由于浓度及脱氧作用所形成的NADH不同。在给予山梨醇时,血清中浓度转高,而持续升高的时间比果糖为长。山梨醇的排出量为所用量的2~25%,在给予1.5g/(kg.h)后,一般排出不到10%。不能耐受果糖的病人也禁用山梨醇。此外,山梨醇对1,6-二磷酸果糖缺乏的人也是很危险的。有报告应用山梨醇溶液于慢性肾衰竭病人的腹膜透析,可发生腹痛、呕吐、高血压,以及少数病人发生昏迷,口服山梨醇所致的腹泻与剂量有关。因此,山梨醇具有一定的危险性。
研发出一种替代的冷冻鱼糜的加工工艺具有一定的生产应用价值。
发明内容
本发明的目的是提供一种替代的冷冻鱼糜的加工工艺,具有提高安全性的优点。
本发明的上述技术目的是通过以下技术方案得以实现的:
一种冷冻鱼糜的加工工艺,包括如下步骤:原料鱼前处理→采肉→漂洗→脱水→精滤→擂溃→成型包装→速冻;
(1)原料鱼前处理包括筛选出新鲜度好的白色肉类淡水鱼、去鳞、去头、去内脏和清洗干净,原料鱼前处理在0~8℃下进行;
(2)采肉采用二次采肉工艺,择取第一次采得的鱼,第二次采得的鱼用作它用;采肉在0~8℃下进行;
(3)漂洗时将鱼肉逐渐放至已配制好并以150~200r/min搅拌的漂洗液中;漂洗依次在6~8℃的漂洗液I、6~8℃的漂洗液II、2~4℃的漂洗液III和2~4℃的漂洗液IV中进行,在漂洗液I和漂洗液II中搅拌5~7min,在漂洗液III和漂洗液IV中搅拌9~11min;鱼肉和漂洗液I、漂洗液II、漂洗液III和漂洗液IV的质量比分别为1:4.0~4.5:6.0~7.0:8.0~9.5:2.0~2.5;
漂洗液I包括0.10~0.12wt%葡萄糖、0.22~0.25wt%碳酸氢钠、3.0~4.5wt%乙醇、0.55~0.60wt%氯化钠和8.0~10.0wt%淀粉,余量为水;
漂洗液II包括0.06~0.08wt%葡萄糖、0.08~0.10wt%碳酸氢钠、1.0~1.5wt%乙醇、0.05~0.08wt%氯化钠和2.0~4.0wt%淀粉,余量为水;
漂洗液III包括0.01~0.02wt%葡萄糖和0.3~0.5wt%乙醇,余量为水;
漂洗液IV为水;
(4)脱水采用离心的方式,离心前先在漂洗后的鱼肉及漂洗液IV中加入0~3℃的生姜汁,漂洗液IV和生姜汁的质量比为1:0.02~0.03;离心在5~7℃且30000~80000r/min下进行50~60s;
(5)精滤在精滤机中进行,精滤温度为2~4℃;
(6)擂溃在2~4℃下进行,擂溃包括依次的空擂3~5min、盐擂12~15min和调味擂溃3~5min;
盐擂时添加有蛋清液、氯化钠和水磨糯米粉,鱼肉、蛋清液、氯化钠和水磨糯米粉的质量比为1:0.03~0.04:0.02~0.03:0.08~0.10;
调味擂溃时添加有三聚磷酸盐、焦聚磷酸盐和调味料,鱼肉、三聚磷酸盐、焦聚磷酸盐和调味料的质量比为1:0.08%~0.10%:0.08%~0.10%:0.02~0.10;
(7)2~4℃下成型包装、-50~-35℃下速冻。
鱼肉蛋白质受温度因素影响,冰晶的生成导致了蛋白质分子中复杂的三、四级结构遭到破坏,非极性基团的疏水键和分子内部的氢键稳定性降低且发生变化,其分子内部原有的高贵旅行空间结构发生改变。随着冰晶的析出以及未冻结的细胞液浓度升高,液相中的离子浓度上升和pH值的变化,氢键的切断与再生成使得蛋白质分子内部结构改变,一些功能性基团游离出来而互相作用,致使蛋白质分子聚集以及多肽链的展开,最终引起了蛋白质的变性。在冷冻鱼糜的生产过程中必须确定合理的工艺流程以及过程中使用的物料以达到抑制鱼肉蛋白质冷冻变性的目的。
本申请采用原料鱼前处理→采肉→漂洗→脱水→精滤→擂溃→成型包装→速冻的加工工艺:
在原料鱼前处理时选用新鲜度好的鱼类,新鲜度的好坏将影响制品的弹性、风味和贮藏性,对鱼糜的耐冻性也有一定的影响,通过低温快速的前处理,将鱼体表面污物、黏液和有害微生物清洗干净并减少细菌的引入,为后续加工提供基础;同时在前处理时进一步优选为:步骤(1)中,筛选出新鲜度好的淡水鱼在捕捞前给予饲料喂养5~7天,饲料包括7~9wt%麸皮、3~4wt%粟米油、75~77wt%市售饲料、2~3wt%生姜汁、1~2wt%碳酸钠、1~2wt%维生素C和6~8wt%乙醇,饲料在现有技术的基础上通过粟米油、生姜汁和乙醇的包裹下将不同原料混合并提高其在鱼体内的吸收度,多谷以及不饱和脂肪酸的存在可促进活鱼的健康成长,又能对活鱼进行洁净处理,提高鱼肉的鲜美度以及新鲜度;
采肉时将鱼体上的鱼肉、皮和骨分离,低温控制可减少采肉过程中温度局部过高而引起的血液氧化、鱼体口感变差等问题;
在冷冻鱼糜的生产过程中,适当的漂洗可增加蛋白的抗冻性;随着漂洗次数的增加,鱼糜中含有的水溶性蛋白质相对减少而盐溶性蛋白质增多,增强了最终制品中蛋白质的抗冻性。漂洗的目的是除去鱼肉中的污物、血液、脂肪、皮屑、浸出物、内脏碎屑、水溶性蛋白质和小分子的可溶性物质(如矿物质、维生素和含氮物质)。研究发现漂洗次数的适当增加可提高蛋白的抗冻性,但同时由于肉质明显收缩放水,脱水的难度也增加(现有技术中通过增加食盐的方式来缓解该问题,但研究发现该方式对后续的擂溃造成一定的影响)。因此在本申请的漂洗中,采用特制的漂洗液以及新创的漂洗工艺,既有效除去了鱼肉中含有的促使蛋白质变性的因子,以提高凝胶形成能力,提高冷冻性能,又结合特定的脱水工艺,大大的减少了脱水的难度,实现快速脱水,减少脱水时间过长可能引起的鱼肉变质的可能性;进一步优选为:步骤(3)中,漂洗液I、漂洗液II和漂洗液III中均还包括胆色素钙盐,漂洗液I、漂洗液II和漂洗液III中的胆色素钙盐质量分别为0.010~0.012wt%、0.005~0.006wt%和0.001~0.002wt%;进一步优选为:步骤(3)中,漂洗液II和漂洗液III中均还包括醋酸和醋酸钠,漂洗液II和漂洗液III中的醋酸质量均为0.04~0.05wt%,漂洗液II和漂洗液III中的醋酸钠质量均为0.02~0.03wt%;
擂溃时将鱼肉纤维组织进一步破坏的过程,过程中需要添加抗冻剂且常用的抗冻剂为一定比例的白砂糖、山梨醇、多聚磷酸盐;在本申请中通过修改擂溃前的工艺和擂溃时的工艺,环环相扣,避免了山梨醇的使用,大大的减少了危险性;同时在本申请的方案中采用本申请的擂溃方法可大大的提高抗冻性;进一步优选为:步骤(6)中,盐擂时还添加有乙醇和甘氨酸,鱼肉、乙醇和甘氨酸的质量比为1:0.02~0.03:0.04%~0.06%;调味擂溃时还添加有乙醇、醋酸和醋酸钠,鱼肉、乙醇、醋酸和醋酸钠的质量比为1:0.01~0.02:0.01%~0.02%:0.01%~0.02%。
进一步优选为:包括如下步骤:原料鱼前处理→采肉→漂洗→脱水→精滤→擂溃→成型包装→速冻;
(1)原料鱼前处理包括筛选出新鲜度好的白色肉类淡水鱼、去鳞、去头、去内脏和清洗干净,原料鱼前处理在0~8℃下进行;筛选出新鲜度好的淡水鱼在捕捞前给予饲料喂养5~7天,饲料包括7~9wt%麸皮、3~4wt%粟米油、75~77wt%市售饲料、2~3wt%生姜汁、1~2wt%碳酸钠、1~2wt%维生素C和6~8wt%乙醇;
(2)采肉采用二次采肉工艺,择取第一次采得的鱼,第二次采得的鱼用作它用;采肉在0~8℃下进行;
(3)漂洗时将鱼肉逐渐放至已配制好并以150~200r/min搅拌的漂洗液中;漂洗依次在6~8℃的漂洗液I、6~8℃的漂洗液II、2~4℃的漂洗液III和2~4℃的漂洗液IV中进行,在漂洗液I和漂洗液II中搅拌5~7min,在漂洗液III和漂洗液IV中搅拌9~11min;鱼肉和漂洗液I、漂洗液II、漂洗液III和漂洗液IV的质量比分别为1:4.0~4.5:6.0~7.0:8.0~9.5:2.0~2.5;
漂洗液I包括0.10~0.12wt%葡萄糖、0.22~0.25wt%碳酸氢钠、3.0~4.5wt%乙醇、0.55~0.60wt%氯化钠、8.0~10.0wt%淀粉、0.010~0.012wt%胆色素钙盐,余量为水;
漂洗液II包括0.06~0.08wt%葡萄糖、0.08~0.10wt%碳酸氢钠、1.0~1.5wt%乙醇、0.05~0.08wt%氯化钠、2.0~4.0wt%淀粉、0.005~0.006wt%胆色素钙盐、0.04~0.05wt%醋酸和0.02~0.03wt%醋酸钠,余量为水;
漂洗液III包括0.01~0.02wt%葡萄糖、0.3~0.5wt%乙醇、0.001~0.002wt%胆色素钙盐、0.04~0.05wt%醋酸和0.02~0.03wt%醋酸钠,余量为水;
漂洗液IV为水;
(4)脱水采用离心的方式,离心前先在漂洗后的鱼肉及漂洗液IV中加入0~3℃的生姜汁,漂洗液IV和生姜汁的质量比为1:0.02~0.03;离心在5~7℃且30000~80000r/min下进行50~60s;
(5)精滤在精滤机中进行,精滤温度为2~4℃;
(6)擂溃在2~4℃下进行,擂溃包括依次的空擂3~5min、盐擂12~15min和调味擂溃3~5min;
盐擂时添加有蛋清液、氯化钠、水磨糯米粉、乙醇和甘氨酸,鱼肉、蛋清液、氯化钠、水磨糯米粉、乙醇和甘氨酸的质量比为1:0.03~0.04:0.02~0.03:0.08~0.10:0.02~0.03:0.04%~0.06%;调味擂溃时添加有三聚磷酸盐、焦聚磷酸盐、调味料、乙醇、醋酸和醋酸钠,鱼肉、三聚磷酸盐、焦聚磷酸盐、调味料、乙醇、醋酸和醋酸钠的质量比为1:0.08%~0.10%:0.08%~0.10%:0.02~0.10:0.01~0.02:0.01%~0.02%:0.01%~0.02%;
(7)2~4℃下成型包装、-50~-35℃下速冻。
进一步优选为:包括如下步骤:原料鱼前处理→采肉→漂洗→脱水→精滤→擂溃→成型包装→速冻;
(1)原料鱼前处理包括筛选出新鲜度好的白色肉类淡水鱼、去鳞、去头、去内脏和清洗干净,原料鱼前处理在4℃下进行;筛选出新鲜度好的淡水鱼在捕捞前给予饲料喂养6天,饲料包括8wt%麸皮、3.5wt%粟米油、76wt%市售饲料、2.5wt%生姜汁、1.5wt%碳酸钠、1.5wt%维生素C和7wt%乙醇;
(2)采肉采用二次采肉工艺,择取第一次采得的鱼,第二次采得的鱼用作它用;采肉在4℃下进行;
(3)漂洗时将鱼肉逐渐放至已配制好并以180r/min搅拌的漂洗液中;漂洗依次在7℃的漂洗液I、7℃的漂洗液II、3℃的漂洗液III和3℃的漂洗液IV中进行,在漂洗液I和漂洗液II中搅拌6min,在漂洗液III和漂洗液IV中搅拌10min;鱼肉和漂洗液I、漂洗液II、漂洗液III和漂洗液IV的质量比分别为1:4.2:6.5:8.8:2.2;
漂洗液I包括0.11wt%葡萄糖、0.24wt%碳酸氢钠、3.8wt%乙醇、0.58wt%氯化钠、9.0wt%淀粉、0.011wt%胆色素钙盐,余量为水;
漂洗液II包括0.07wt%葡萄糖、0.09wt%碳酸氢钠、1.2wt%乙醇、0.06wt%氯化钠、3.0wt%淀粉、0.0055wt%胆色素钙盐、0.045wt%醋酸和0.025wt%醋酸钠,余量为水;
漂洗液III包括0.015wt%葡萄糖、0.4wt%乙醇、0.0015wt%胆色素钙盐、0.045wt%醋酸和0.026wt%醋酸钠,余量为水;
漂洗液IV为水;
(4)脱水采用离心的方式,离心前先在漂洗后的鱼肉及漂洗液IV中加入2℃的生姜汁,漂洗液IV和生姜汁的质量比为1:0.025;离心在6℃且50000r/min下进行55s;
(5)精滤在精滤机中进行,精滤温度为3℃;
(6)擂溃在3℃下进行,擂溃包括依次的空擂4min、盐擂13min和调味擂溃4min;
盐擂时添加有蛋清液、氯化钠、水磨糯米粉、乙醇和甘氨酸,鱼肉、蛋清液、氯化钠、水磨糯米粉、乙醇和甘氨酸的质量比为1:0.035:0.025:0.09:0.025:0.05%;调味擂溃时添加有三聚磷酸盐、焦聚磷酸盐、调味料、乙醇、醋酸和醋酸钠,鱼肉、三聚磷酸盐、焦聚磷酸盐、调味料、乙醇、醋酸和醋酸钠的质量比为1:0.09%:0.09%:0.06:0.015:0.015%:0.015%;
(7)3℃下成型包装、-45℃下速冻。
综上所述,本发明具有以下有益效果:
相比现有技术,替换了生产工艺,特别是未采用具有一定危险性的山梨醇,本申请制备的冷冻鱼糜安全性高;
本申请制备的冷冻鱼糜的盐溶性蛋白含量以及凝胶强度均有较大提高,盐溶性蛋白含量以及凝胶强度的保持性佳,抗冷冻性好。
具体实施方式
本具体实施例仅仅是对本发明的解释,其并不是对本发明的限制,本领域技术人员在阅读完本说明书后可以根据需要对本实施例做出没有创造性贡献的修改,但只要在本发明的保护范围内都受到专利法的保护。
除非特殊注明,本申请的水均采用二次蒸馏水。
实施例1:一种冷冻鱼糜的加工工艺,包括如下步骤:原料鱼前处理→采肉→漂洗→脱水→精滤→擂溃→成型包装→速冻;
(1)原料鱼前处理包括筛选出新鲜度好的白色肉类淡水鱼、去鳞、去头、去内脏和清洗干净,原料鱼前处理在4℃下进行;筛选出新鲜度好的淡水鱼在捕捞前给予饲料喂养6天,饲料包括8wt%麸皮、3.5wt%粟米油、76wt%市售饲料、2.5wt%生姜汁、1.5wt%碳酸钠、1.5wt%维生素C和7wt%乙醇;
(2)采肉采用二次采肉工艺,择取第一次采得的鱼,第二次采得的鱼用作它用;采肉在4℃下进行;
(3)漂洗时将鱼肉逐渐放至已配制好并以180r/min搅拌的漂洗液中;
漂洗依次在7℃的漂洗液I、7℃的漂洗液II、3℃的漂洗液III和3℃的漂洗液IV中进行,在漂洗液I和漂洗液II中搅拌6min,在漂洗液III和漂洗液IV中搅拌10min;鱼肉和漂洗液I、漂洗液II、漂洗液III和漂洗液IV的质量比分别为1:4.2:6.5:8.8:2.2;
漂洗液I包括0.11wt%葡萄糖、0.24wt%碳酸氢钠、3.8wt%乙醇、0.58wt%氯化钠、9.0wt%淀粉、0.011wt%胆色素钙盐,余量为水;
漂洗液II包括0.07wt%葡萄糖、0.09wt%碳酸氢钠、1.2wt%乙醇、0.06wt%氯化钠、3.0wt%淀粉、0.0055wt%胆色素钙盐、0.045wt%醋酸和0.025wt%醋酸钠,余量为水;
漂洗液III包括0.015wt%葡萄糖、0.4wt%乙醇、0.0015wt%胆色素钙盐、0.045wt%醋酸和0.026wt%醋酸钠,余量为水;
漂洗液IV为水;
(4)脱水采用离心的方式,离心前先在漂洗后的鱼肉及漂洗液IV中加入2℃的生姜汁,漂洗液IV和生姜汁的质量比为1:0.025;离心在6℃且50000r/min下进行55s;
(5)精滤在精滤机中进行,精滤温度为3℃;
(6)擂溃在3℃下进行,擂溃包括依次的空擂4min、盐擂13min和调味擂溃4min;
盐擂时添加有蛋清液、氯化钠、水磨糯米粉、乙醇和甘氨酸,鱼肉、蛋清液、氯化钠、水磨糯米粉、乙醇和甘氨酸的质量比为1:0.035:0.025:0.09:0.025:0.05%;
调味擂溃时添加有三聚磷酸盐、焦聚磷酸盐、调味料、乙醇、醋酸和醋酸钠,鱼肉、三聚磷酸盐、焦聚磷酸盐、调味料、乙醇、醋酸和醋酸钠的质量比为1:0.09%:0.09%:0.06:0.015:0.015%:0.015%;
(7)3℃下成型包装、-45℃下速冻。
实施例2:一种冷冻鱼糜的加工工艺,包括如下步骤:原料鱼前处理→采肉→漂洗→脱水→精滤→擂溃→成型包装→速冻;
(1)原料鱼前处理包括筛选出新鲜度好的白色肉类淡水鱼、去鳞、去头、去内脏和清洗干净,原料鱼前处理在0.5℃下进行;筛选出新鲜度好的淡水鱼在捕捞前给予饲料喂养5天,饲料包括9wt%麸皮、4wt%粟米油、75wt%市售饲料、3wt%生姜汁、1wt%碳酸钠、2wt%维生素C和6wt%乙醇;
(2)采肉采用二次采肉工艺,择取第一次采得的鱼,第二次采得的鱼用作它用;采肉在0.5℃下进行;
(3)漂洗时将鱼肉逐渐放至已配制好并以150r/min搅拌的漂洗液中;漂洗依次在6℃的漂洗液I、6℃的漂洗液II、2℃的漂洗液III和2℃的漂洗液IV中进行,在漂洗液I和漂洗液II中搅拌7min,在漂洗液III和漂洗液IV中搅拌11min;鱼肉和漂洗液I、漂洗液II、漂洗液III和漂洗液IV的质量比分别为1:4.0:6.0:8.0:2.0;
漂洗液I包括0.10wt%葡萄糖、0.22wt%碳酸氢钠、3.0wt%乙醇、0.55wt%氯化钠、8.0wt%淀粉、0.010wt%胆色素钙盐,余量为水;
漂洗液II包括0.06wt%葡萄糖、0.08wt%碳酸氢钠、1.0wt%乙醇、0.05wt%氯化钠、2.0wt%淀粉、0.005wt%胆色素钙盐、0.04wt%醋酸和0.02wt%醋酸钠,余量为水;
漂洗液III包括0.01wt%葡萄糖、0.3wt%乙醇、0.001wt%胆色素钙盐、0.04wt%醋酸和0.02wt%醋酸钠,余量为水;
漂洗液IV为水;
(4)脱水采用离心的方式,离心前先在漂洗后的鱼肉及漂洗液IV中加入0.5℃的生姜汁,漂洗液IV和生姜汁的质量比为1:0.02;离心在5℃且30000r/min下进行60s;
(5)精滤在精滤机中进行,精滤温度为2℃;
(6)擂溃在2℃下进行,擂溃包括依次的空擂5min、盐擂15min和调味擂溃5min;
盐擂时添加有蛋清液、氯化钠、水磨糯米粉、乙醇和甘氨酸,鱼肉、蛋清液、氯化钠、水磨糯米粉、乙醇和甘氨酸的质量比为1:0.03:0.02:0.08:0.02:0.04%;
调味擂溃时添加有三聚磷酸盐、焦聚磷酸盐、调味料、乙醇、醋酸和醋酸钠,鱼肉、三聚磷酸盐、焦聚磷酸盐、调味料、乙醇、醋酸和醋酸钠的质量比为1:0.08%:0.08%:0.02:0.01:0.01%:0.01%;
(7)2℃下成型包装、-50℃下速冻。
实施例3:一种冷冻鱼糜的加工工艺,包括如下步骤:原料鱼前处理→采肉→漂洗→脱水→精滤→擂溃→成型包装→速冻;
(1)原料鱼前处理包括筛选出新鲜度好的白色肉类淡水鱼、去鳞、去头、去内脏和清洗干净,原料鱼前处理在8℃下进行;筛选出新鲜度好的淡水鱼在捕捞前给予饲料喂养7天,饲料包括7wt%麸皮、3wt%粟米油、77wt%市售饲料、2wt%生姜汁、2wt%碳酸钠、1wt%维生素C和8wt%乙醇;
(2)采肉采用二次采肉工艺,择取第一次采得的鱼,第二次采得的鱼用作它用;采肉在8℃下进行;
(3)漂洗时将鱼肉逐渐放至已配制好并以200r/min搅拌的漂洗液中;漂洗依次在8℃的漂洗液I、8℃的漂洗液II、4℃的漂洗液III和4℃的漂洗液IV中进行,在漂洗液I和漂洗液II中搅拌5min,在漂洗液III和漂洗液IV中搅拌9min;鱼肉和漂洗液I、漂洗液II、漂洗液III和漂洗液IV的质量比分别为1:4.5:7.0:9.5:2.5;
漂洗液I包括0.12wt%葡萄糖、0.25wt%碳酸氢钠、4.5wt%乙醇、0.60wt%氯化钠、10.0wt%淀粉、0.012wt%胆色素钙盐,余量为水;
漂洗液II包括0.08wt%葡萄糖、0.10wt%碳酸氢钠、1.5wt%乙醇、0.08wt%氯化钠、4.0wt%淀粉、0.006wt%胆色素钙盐、0.05wt%醋酸和0.03wt%醋酸钠,余量为水;
漂洗液III包括0.02wt%葡萄糖、0.5wt%乙醇、0.002wt%胆色素钙盐、0.05wt%醋酸和0.03wt%醋酸钠,余量为水;
漂洗液IV为水;
(4)脱水采用离心的方式,离心前先在漂洗后的鱼肉及漂洗液IV中加入3℃的生姜汁,漂洗液IV和生姜汁的质量比为1:0.03;离心在7℃且80000r/min下进行50s;
(5)精滤在精滤机中进行,精滤温度为4℃;
(6)擂溃在4℃下进行,擂溃包括依次的空擂3min、盐擂12min和调味擂溃3min;
盐擂时添加有蛋清液、氯化钠、水磨糯米粉、乙醇和甘氨酸,鱼肉、蛋清液、氯化钠、水磨糯米粉、乙醇和甘氨酸的质量比为1:0.04:0.03:0.10:0.03:0.06%;
调味擂溃时添加有三聚磷酸盐、焦聚磷酸盐、调味料、乙醇、醋酸和醋酸钠,鱼肉、三聚磷酸盐、焦聚磷酸盐、调味料、乙醇、醋酸和醋酸钠的质量比为1:0.10%:0.10%:0.10: 0.02:0.02%:0.02%;
(7)4℃下成型包装、-35℃下速冻。
实施例4:一种冷冻鱼糜的加工工艺,与实施例1的不同之处在于,步骤(1)中,筛选出新鲜度好的淡水鱼在捕捞前未给予饲料喂养。
实施例5:一种冷冻鱼糜的加工工艺,与实施例1的不同之处在于,步骤(1)中,筛选出新鲜度好的淡水鱼在捕捞前给予市售饲料喂养。
实施例6:一种冷冻鱼糜的加工工艺,与实施例1的不同之处在于,步骤(3)中,漂洗液I、漂洗液II和漂洗液III中均未含胆色素钙盐。
实施例7:一种冷冻鱼糜的加工工艺,与实施例1的不同之处在于,步骤(3)中,漂洗液I、漂洗液II和漂洗液III中的胆色素钙盐质量均为0.10wt%。
实施例8:一种冷冻鱼糜的加工工艺,与实施例1的不同之处在于,步骤(3)中,漂洗液II和漂洗液III中均未包括醋酸或醋酸钠。
实施例9:一种冷冻鱼糜的加工工艺,与实施例1的不同之处在于,步骤(3)中,漂洗液II和漂洗液III中的醋酸质量均为0.20wt%,漂洗液II和漂洗液III中的醋酸钠质量均为0.10wt%。
实施例10:一种冷冻鱼糜的加工工艺,与实施例1的不同之处在于,步骤(6)中,盐擂时未添加有乙醇或甘氨酸,调味擂溃时未添加有乙醇、醋酸或醋酸钠。
实施例11:一种冷冻鱼糜的加工工艺,与实施例1的不同之处在于,步骤(6)中,盐擂时还添加有乙醇和甘氨酸,鱼肉、乙醇和甘氨酸的质量比为1:0.10:0.21%;
调味擂溃时还添加有乙醇、醋酸和醋酸钠,鱼肉、乙醇、醋酸和醋酸钠的质量比为1:0.10:0.12%:0.012%。
性能测试
1、对照品制备
对照品1:参考CN105685667A的实施例,冷冻鱼糜的制作工艺,包括以下步骤:(1)原料处理:原料去头、去内脏;(2)洗净胴体:用自来水反复清洗;(3)采肉:将干净的胴体放入滚动式采肉机中采肉,采肉圆筒直径3mm;(4)漂洗:用pH为中性、温度为10℃的水,漂洗4次,每次10min,每次漂洗的水量控制在鱼肉量的4倍,慢速搅拌;(5)脱水:采用机械脱水,脱水前加入1%的NaCl,便于脱水;(6)精滤:去除鱼肉中的小骨刺;(7)斩拌:加入砂糖6%、山梨醇4%、多聚磷酸钠0.2%,斩拌时间为35min;(8)后处理:采用定量包装、冷冻、冷藏,即得到成品。
对照品2:冷冻鱼糜的制作工艺,与对照品1的不同之处在于,步骤(7)中不添加山梨醇。
对照品3:一种冷冻鱼糜的加工工艺,与实施例1的不同之处在于,未经过漂洗。
2、未冷冻前的性能测试
以白鲢鱼为处理对象,按测试对象(实施例1-9以及对照品1、对照品3)的方式进行处理,不经过冷冻(速冻)处理,测试产品的盐溶性蛋白含量及凝胶强度。平行测试5次,取平均值。
测试结果如表1所示。表1显示:与对照品3(空白对照)相比,对照品1以及实施例1-9的盐溶性蛋白含量以及凝胶强度均有较大提高;其中实施例1-3的凝胶强度最大。
3、冷冻后的性能测试
以白鲢鱼为处理对象,按测试对象(实施例1-11以及对照品1-2)的方式进行处理,经过冷冻(速冻)处理,在-20℃下冷藏,测试冷藏0d、7d、30d和180d后产品的盐溶性蛋白含量及凝胶强度。平行测试5次,取平均值。
测试结果如表2所示。表2显示:与对照品2相比,对照品1以及实施例1-11的盐溶性蛋白含量以及凝胶强度的保持性均优于对照品2;其中实施例1-3的盐溶性蛋白含量以及凝胶强度的保持性最佳。
Claims (7)
1.一种冷冻鱼糜的加工工艺,其特征在于,包括如下步骤:原料鱼前处理→采肉→漂洗→脱水→精滤→擂溃→成型包装→速冻;
(1)原料鱼前处理包括筛选出新鲜度好的白色肉类淡水鱼、去鳞、去头、去内脏和清洗干净,原料鱼前处理在0~8℃下进行;
(2)采肉采用二次采肉工艺,择取第一次采得的鱼,第二次采得的鱼用作它用;采肉在0~8℃下进行;
(3)漂洗时将鱼肉逐渐放至已配制好并以150~200r/min搅拌的漂洗液中;漂洗依次在6~8℃的漂洗液I、6~8℃的漂洗液II、2~4℃的漂洗液III和2~4℃的漂洗液IV中进行,在漂洗液I和漂洗液II中搅拌5~7min,在漂洗液III和漂洗液IV中搅拌9~11min;鱼肉和漂洗液I、漂洗液II、漂洗液III和漂洗液IV的质量比分别为1:4.0~4.5:6.0~7.0:8.0~9.5:2.0~2.5;
漂洗液I包括0.10~0.12wt%葡萄糖、0.22~0.25wt%碳酸氢钠、3.0~4.5wt%乙醇、0.55~0.60wt%氯化钠和8.0~10.0wt%淀粉,余量为水;
漂洗液II包括0.06~0.08wt%葡萄糖、0.08~0.10wt%碳酸氢钠、1.0~1.5wt%乙醇、0.05~0.08wt%氯化钠和2.0~4.0wt%淀粉,余量为水;
漂洗液III包括0.01~0.02wt%葡萄糖和0.3~0.5wt%乙醇,余量为水;
漂洗液IV为水;
(4)脱水采用离心的方式,离心前先在漂洗后的鱼肉及漂洗液IV中加入0~3℃的生姜汁,漂洗液IV和生姜汁的质量比为1:0.02~0.03;离心在5~7℃且30000~80000r/min下进行50~60s;
(5)精滤在精滤机中进行,精滤温度为2~4℃;
(6)擂溃在2~4℃下进行,擂溃包括依次的空擂3~5min、盐擂12~15min和调味擂溃3~5min;
盐擂时添加有蛋清液、氯化钠和水磨糯米粉,鱼肉、蛋清液、氯化钠和水磨糯米粉的质量比为1:0.03~0.04:0.02~0.03:0.08~0.10;
调味擂溃时添加有三聚磷酸盐、焦聚磷酸盐和调味料,鱼肉、三聚磷酸盐、焦聚磷酸盐和调味料的质量比为1:0.08%~0.10%:0.08%~0.10%:0.02~0.10;
(7)2~4℃下成型包装、-50~-35℃下速冻。
2.根据权利要求1所述的一种冷冻鱼糜的加工工艺,其特征在于,步骤(1)中,筛选出新鲜度好的淡水鱼在捕捞前给予饲料喂养5~7天,饲料包括7~9wt%麸皮、3~4wt%粟米油、75~77wt%市售饲料、2~3wt%生姜汁、1~2wt%碳酸钠、1~2wt%维生素C和6~8wt%乙醇。
3.根据权利要求1所述的一种冷冻鱼糜的加工工艺,其特征在于,步骤(3)中,漂洗液I、漂洗液II和漂洗液III中均还包括胆色素钙盐,漂洗液I、漂洗液II和漂洗液III中的胆色素钙盐质量分别为0.010~0.012wt%、0.005~0.006wt%和0.001~0.002wt%。
4.根据权利要求3所述的一种冷冻鱼糜的加工工艺,其特征在于,步骤(3)中,漂洗液II和漂洗液III中均还包括醋酸和醋酸钠,漂洗液II和漂洗液III中的醋酸质量均为0.04~0.05wt%,漂洗液II和漂洗液III中的醋酸钠质量均为0.02~0.03wt%。
5.根据权利要求1所述的一种冷冻鱼糜的加工工艺,其特征在于,步骤(6)中,盐擂时还添加有乙醇和甘氨酸,鱼肉、乙醇和甘氨酸的质量比为1:0.02~0.03:0.04%~0.06%;
调味擂溃时还添加有乙醇、醋酸和醋酸钠,鱼肉、乙醇、醋酸和醋酸钠的质量比为1:0.01~0.02:0.01%~0.02%:0.01%~0.02%。
6.根据权利要求1所述的一种冷冻鱼糜的加工工艺,其特征在于,包括如下步骤:原料鱼前处理→采肉→漂洗→脱水→精滤→擂溃→成型包装→速冻;
(1)原料鱼前处理包括筛选出新鲜度好的白色肉类淡水鱼、去鳞、去头、去内脏和清洗干净,原料鱼前处理在0~8℃下进行;筛选出新鲜度好的淡水鱼在捕捞前给予饲料喂养5~7天,饲料包括7~9wt%麸皮、3~4wt%粟米油、75~77wt%市售饲料、2~3wt%生姜汁、1~2wt%碳酸钠、1~2wt%维生素C和6~8wt%乙醇;
(2)采肉采用二次采肉工艺,择取第一次采得的鱼,第二次采得的鱼用作它用;采肉在0~8℃下进行;
(3)漂洗时将鱼肉逐渐放至已配制好并以150~200r/min搅拌的漂洗液中;漂洗依次在6~8℃的漂洗液I、6~8℃的漂洗液II、2~4℃的漂洗液III和2~4℃的漂洗液IV中进行,在漂洗液I和漂洗液II中搅拌5~7min,在漂洗液III和漂洗液IV中搅拌9~11min;鱼肉和漂洗液I、漂洗液II、漂洗液III和漂洗液IV的质量比分别为1:4.0~4.5:6.0~7.0:8.0~9.5:2.0~2.5;
漂洗液I包括0.10~0.12wt%葡萄糖、0.22~0.25wt%碳酸氢钠、3.0~4.5wt%乙醇、0.55~0.60wt%氯化钠、8.0~10.0wt%淀粉、0.010~0.012wt%胆色素钙盐,余量为水;
漂洗液II包括0.06~0.08wt%葡萄糖、0.08~0.10wt%碳酸氢钠、1.0~1.5wt%乙醇、0.05~0.08wt%氯化钠、2.0~4.0wt%淀粉、0.005~0.006wt%胆色素钙盐、0.04~0.05wt%醋酸和0.02~0.03wt%醋酸钠,余量为水;
漂洗液III包括0.01~0.02wt%葡萄糖、0.3~0.5wt%乙醇、0.001~0.002wt%胆色素钙盐、0.04~0.05wt%醋酸和0.02~0.03wt%醋酸钠,余量为水;
漂洗液IV为水;
(4)脱水采用离心的方式,离心前先在漂洗后的鱼肉及漂洗液IV中加入0~3℃的生姜汁,漂洗液IV和生姜汁的质量比为1:0.02~0.03;离心在5~7℃且30000~80000r/min下进行50~60s;
(5)精滤在精滤机中进行,精滤温度为2~4℃;
(6)擂溃在2~4℃下进行,擂溃包括依次的空擂3~5min、盐擂12~15min和调味擂溃3~5min;
盐擂时添加有蛋清液、氯化钠、水磨糯米粉、乙醇和甘氨酸,鱼肉、蛋清液、氯化钠、水磨糯米粉、乙醇和甘氨酸的质量比为1:0.03~0.04:0.02~0.03:0.08~0.10:0.02~0.03:0.04%~0.06%;调味擂溃时添加有三聚磷酸盐、焦聚磷酸盐、调味料、乙醇、醋酸和醋酸钠,鱼肉、三聚磷酸盐、焦聚磷酸盐、调味料、乙醇、醋酸和醋酸钠的质量比为1:0.08%~0.10%:0.08%~0.10%:0.02~0.10:0.01~0.02:0.01%~0.02%:0.01%~0.02%;
(7)2~4℃下成型包装、-50~-35℃下速冻。
7.根据权利要求1所述的一种冷冻鱼糜的加工工艺,其特征在于,包括如下步骤:原料鱼前处理→采肉→漂洗→脱水→精滤→擂溃→成型包装→速冻;
(1)原料鱼前处理包括筛选出新鲜度好的白色肉类淡水鱼、去鳞、去头、去内脏和清洗干净,原料鱼前处理在4℃下进行;筛选出新鲜度好的淡水鱼在捕捞前给予饲料喂养6天,饲料包括8wt%麸皮、3.5wt%粟米油、76wt%市售饲料、2.5wt%生姜汁、1.5wt%碳酸钠、1.5wt%维生素C和7wt%乙醇;
(2)采肉采用二次采肉工艺,择取第一次采得的鱼,第二次采得的鱼用作它用;采肉在4℃下进行;
(3)漂洗时将鱼肉逐渐放至已配制好并以180r/min搅拌的漂洗液中;漂洗依次在7℃的漂洗液I、7℃的漂洗液II、3℃的漂洗液III和3℃的漂洗液IV中进行,在漂洗液I和漂洗液II中搅拌6min,在漂洗液III和漂洗液IV中搅拌10min;鱼肉和漂洗液I、漂洗液II、漂洗液III和漂洗液IV的质量比分别为1:4.2:6.5:8.8:2.2;
漂洗液I包括0.11wt%葡萄糖、0.24wt%碳酸氢钠、3.8wt%乙醇、0.58wt%氯化钠、9.0wt%淀粉、0.011wt%胆色素钙盐,余量为水;
漂洗液II包括0.07wt%葡萄糖、0.09wt%碳酸氢钠、1.2wt%乙醇、0.06wt%氯化钠、3.0wt%淀粉、0.0055wt%胆色素钙盐、0.045wt%醋酸和0.025wt%醋酸钠,余量为水;
漂洗液III包括0.015wt%葡萄糖、0.4wt%乙醇、0.0015wt%胆色素钙盐、0.045wt%醋酸和0.026wt%醋酸钠,余量为水;
漂洗液IV为水;
(4)脱水采用离心的方式,离心前先在漂洗后的鱼肉及漂洗液IV中加入2℃的生姜汁,漂洗液IV和生姜汁的质量比为1:0.025;离心在6℃且50000r/min下进行55s;
(5)精滤在精滤机中进行,精滤温度为3℃;
(6)擂溃在3℃下进行,擂溃包括依次的空擂4min、盐擂13min和调味擂溃4min;
盐擂时添加有蛋清液、氯化钠、水磨糯米粉、乙醇和甘氨酸,鱼肉、蛋清液、氯化钠、水磨糯米粉、乙醇和甘氨酸的质量比为1:0.035:0.025:0.09:0.025:0.05%;调味擂溃时添加有三聚磷酸盐、焦聚磷酸盐、调味料、乙醇、醋酸和醋酸钠,鱼肉、三聚磷酸盐、焦聚磷酸盐、调味料、乙醇、醋酸和醋酸钠的质量比为1:0.09%:0.09%:0.06:0.015:0.015%:0.015%;
(7)3℃下成型包装、-45℃下速冻。
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