CN108419821A - Quick-frozen marinated bullfrog and preparation method thereof - Google Patents
Quick-frozen marinated bullfrog and preparation method thereof Download PDFInfo
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- CN108419821A CN108419821A CN201810162971.4A CN201810162971A CN108419821A CN 108419821 A CN108419821 A CN 108419821A CN 201810162971 A CN201810162971 A CN 201810162971A CN 108419821 A CN108419821 A CN 108419821A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 37
- 239000007788 liquid Substances 0.000 claims abstract description 63
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 46
- 239000000463 material Substances 0.000 claims abstract description 38
- 238000009938 salting Methods 0.000 claims abstract description 29
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 26
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- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 20
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of 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
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of 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
- A23B4/24—Inorganic compounds
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to food processing technology fields, and in particular to quick-frozen marinated bullfrog of one kind provided by the invention and preparation method thereof, the preparation method of the quick-frozen marinated bullfrog includes：After bullfrog is impregnated with the concussion of preparation liquid or tumbling knead-salting is carried out with preserved materials；Bullfrog after knead-salting is freezed using liquid nitrogen flash freezer technology.Wherein, it includes at least one of sodium tripolyphosphate solution, sodium hexametaphosphate solution, pyrophosphorous acid sodium solution, sodium carbonate liquor and sodium bicarbonate solution to prepare liquid；Preserved materials include meat tenderizer, dietary alkali, white sugar and salt.Pass through the synergy of tumbling immersion and curing process and liquid nitrogen flash freezer technology so that quick-frozen marinated bullfrog can reduce moisture loss in transporting procedures, promoted and freeze bullfrog cryoprotective effects, and mouthfeel and fresh bullfrog are close after defrosting.
Description
Technical field
The present invention relates to food processing technology fields, in particular to a kind of quick-frozen marinated bullfrog and preparation method thereof.
Background technology
Bullfrog introduces China inland after originating in eastern United States number state, and China is produced mainly by breeding production, all parts of the country,
Bullfrog market is based on fresh goods at present, and winter is the production frog busy season, and supply falls short of demand for market bullfrog when dull season.Bullfrog makes freezing
Bullfrog can guarantee raw materials market for aspiring for stability, and the prior art for freezing bullfrog includes：It slaughters and -- removes watery blood -- freezing -- glazing.
Percentage of water loss is larger during storage for jelly bullfrog currently on the market, and quality is difficult to ensure after defrosting, mouthfeel with it is fresh
Bullfrog has larger gap.
Invention content
First of the present invention is designed to provide a kind of quick-frozen marinated bullfrog, being capable of percentage of water loss during storage
It is small, and good quality is in good taste after defrosting.
Second object of the present invention is to provide a kind of preparation method of quick-frozen marinated bullfrog, be prepared with simple processing
Percentage of water loss is small during storage for the quick-frozen marinated bullfrog that technique enables, and good quality is in good taste after defrosting.
The present invention solves its technical problem using following technical scheme to realize.
A kind of preparation method of quick-frozen marinated bullfrog provided by the invention comprising：By the bullfrog concussion of preparation liquid or rolling
It rubs and carries out knead-salting with preserved materials after impregnating；Bullfrog after knead-salting is freezed using liquid nitrogen flash freezer technology.Wherein,
It includes that sodium tripolyphosphate solution, sodium hexametaphosphate solution, pyrophosphorous acid sodium solution, sodium carbonate liquor and sodium bicarbonate are molten to prepare liquid
At least one of liquid；Preserved materials include meat tenderizer, dietary alkali, white sugar and salt.
The invention further relates to a kind of quick-frozen marinated bullfrogs, are prepared by the preparation method of above-mentioned quick-frozen marinated bullfrog.
Pass through the synergy of tumbling immersion and curing process and liquid nitrogen flash freezer technology so that quick-frozen marinated bullfrog can
Moisture loss is reduced in transporting procedures, is promoted and freezes bullfrog cryoprotective effects, and mouthfeel and fresh bullfrog are close after defrosting.
Specific implementation mode
It, below will be to embodiment party of the present invention to keep the purpose, technical scheme and advantage of embodiment of the present invention clearer
Technical solution in formula is clearly and completely described.The person that is not specified actual conditions in embodiment or embodiment, according to routine
The condition that condition or manufacturer suggest carries out.Reagents or instruments used without specified manufacturer, being can be by commercially available purchase
Buy the conventional products of acquisition.
Quick-frozen marinated bullfrog of embodiment of the present invention and preparation method thereof is specifically described below.
A kind of preparation method for quick-frozen marinated bullfrog that some embodiments of the present invention provide comprising：
After bullfrog is impregnated with the concussion of preparation liquid or tumbling knead-salting is carried out with preserved materials；
Bullfrog after knead-salting is freezed using liquid nitrogen flash freezer technology；
Wherein, it includes that sodium tripolyphosphate solution, sodium hexametaphosphate solution, pyrophosphorous acid sodium solution, sodium carbonate are molten to prepare liquid
At least one of liquid and sodium bicarbonate solution；Preserved materials include meat tenderizer, dietary alkali, white sugar and salt.
Concussion is that meat product are put into solution continuous vibration container so that meat product and solution collide contact.Tumbling
Immersion is to be put into meat products to prepare in liquid in tumbler, using the principle of physical impact, meat is allowed to roll up and down in roller,
It mutually hits, beat, achieving the effect that massage and preparation liquid come into full contact with effect.Therefore, pass through the concussion or tumbling of preparation liquid
It impregnates, can so that preparing liquid energy is enough fully contacted with the meat of bullfrog, and then prepare liquid can fully act on bullfrog
Meat on, the moisture of bullfrog itself can be lockked by preparing the liquid ingredient that includes or combination so that it is freezing and is storing
It is not easy dehydration during fortune, and then enables to the meat after thawing that there is better mouthfeel.Sodium tripolyphosphate solution, six inclined phosphorus
The solution such as acid sodium solution, pyrophosphorous acid sodium solution, sodium carbonate liquor and sodium bicarbonate solution enable to the albumen of bullfrog meat
The PH of matter molecule is far from isoelectric point so that electrostatic charge number improves, and then improve muscle is waterpower.
According to some embodiments, it includes that mass fraction divides for the sodium tripolyphosphate solution of 0.1-0.5%, quality to prepare liquid
Pyrophosphorous acid sodium solution that sodium hexametaphosphate solution, the mass fraction that number is 0.1-0.5% are 0.1-0.5%, mass fraction are
The sodium carbonate liquor and mass fraction of 0.1-0.5% is at least one of the sodium bicarbonate solution of 0.1-0.5%.For example, matching
The calgon that liquid processed includes the sodium tripolyphosphate solution that mass fraction is 0.1-0.5% and mass fraction is 0.1-0.5%
The carbonic acid that the pyrophosphorous acid sodium solution and mass fraction that two kinds of solution of solution or mass fraction are 0.1-0.5% are 0.1-0.5%
The carbon that the sodium tripolyphosphate solution and mass fraction that two kinds of solution of sodium solution or mass fraction are 0.1-0.5% are 0.1-0.5%
The sodium hexametaphosphate solution and mass fraction that two kinds of solution of sour hydrogen sodium solution or mass fraction are 0.1-0.5% are 0.1-0.5%
Two kinds of solution of sodium bicarbonate solution or the sodium tripolyphosphate solution of 0.1-0.5%, mass fraction is 0.1-0.5% six partially
Sodium radio-phosphate,P-32 solution and three kinds of solution of sodium tripolyphosphate solution or mass fraction that mass fraction is 0.1-0.5% are 0.1-0.5%
Sodium bicarbonate solution, mass fraction be 0.1-0.5% sodium tripolyphosphate solution and mass fraction be 0.1-0.5% carbonic acid
Sodium tripolyphosphate solution that three kinds of solution of hydrogen sodium solution or mass fraction are 0.1-0.5%, mass fraction are 0.1-0.5%'s
The carbonic acid that pyrophosphorous acid sodium solution that sodium hexametaphosphate solution, mass fraction are 0.1-0.5%, mass fraction are 0.1-0.5%
Sodium solution and five kinds of solution of sodium bicarbonate solution that mass fraction is 0.1-0.5%.The above-mentioned suitable concentration of solution is conducive to more
The pH value of meat protein is adjusted well, so that it is aqueous more preferable.
According to some embodiments, it is 2~8 hours that bullfrog, which is prepared the time that liquid concussion or tumbling are impregnated, preferably 3~
7 hours, more preferable 4~6 hours.For example, the time that concussion or tumbling are impregnated can be 3 hours, 3.5 hours, 4 hours, 4.5 is small
When, 5 hours, 5.5 hours, 6 hours or 6.5 hours etc..Pass through the time suitably shaken or tumbling is impregnated so that prepare liquid
While effect fully with meat contact action, it will not also make physical impacts overlong time and influence the meat of bullfrog.
Further, the ionic strength of bullfrog meat is made to improve by marinated, myofibrillar protein quantity increases, in these fibres
In the case of tieing up shape muscle protein heat denatured, moisture or fat are wrapped up into solidification.Bullfrog is had fine
Anti-corrosion it is rotten, and there is better flavor.And the method for knead-salting, enabling bullfrog is carried out fully comprehensive marinated
While, due to the mode of its tumbling, it is not easy to be destroyed to the meat of bullfrog, and then can preferably retain the meat of bullfrog
The elasticity of matter.
According to some embodiments, knead-salting be in tumbler progress vacuum tumbling, tumbling vacuum degree be 0.8~
1kpa, tumbling temperature are 4~20 DEG C, preferably 6~18 DEG C, more preferable 10~15 DEG C.When tumbling operates, vacuum environment can be with
It makes solution more preferable, enters in meat faster.And tumbling operation is carried out within the scope of above-mentioned temperature, it can make preserved materials
Preferably bullfrog can be acted on so that its fibrous muscle protein denaturation wraps up moisture or fat.
Meat tenderizer is also named " tenderizer ", and main function is using protease to the elastin laminin and collagen in meat
Partial hydrolysis is carried out, so that meat product mouthfeel is achieved the effect that tender without tough, delicious fresh fragrant.By the way that loose meat is added in preserved materials
Powder can improve the mouthfeel of bullfrog meat.Dietary alkali is not a kind of common flavouring, it is a kind of food raising agent and meat
Class rejuvenator can make dried food and nuts raw material rise rapidly hair, softening fibre, and the tart flavour of removal fermentation group, appropriate use can bring for food
Splendid color, smell, taste, shape, to promote the appetite of people.Dietary alkali is added in preserved materials can generate collaboration work with meat tenderizer
For enhancing the mouthfeel of meat.The addition of salt can so that sodium ion and chlorion are combined with meat protein, in meat products
The ionic strength of meat is set to improve, myofibrillar protein quantity increases, and improves the water-retaining property of meat products.
According to some embodiments, preserved materials include 0.2~2% meat tenderizer of bullfrog gross mass, bullfrog gross mass
The salt of the 0.2-3% of 0.2~2% dietary alkali, 0.2~3% white sugar of bullfrog gross mass and bullfrog gross mass；Preferably,
Preserved materials include 0.5~1.5% meat tenderizer, 0.7~1.8% dietary alkali of bullfrog gross mass, bullfrog of bullfrog gross mass
0.3~1.0% white sugar of gross mass and 1.2~2.5% salt of bullfrog gross mass.Pass through said ratio so that preserved materials
Various composition can cooperate, reach best marinated effect.
Liquid nitrogen can make heat transmission resistance be reduced to irreducible minimum with all part close contacts of bullfrog in irregular shape
Degree.And since liquid nitrogen is nontoxic, and it is inert to food composition, therefore, oxidation can be made to be reduced to minimum in freezing process
Limit.Further due to liquid nitrogen and direct food contact, strong heat exchange is carried out with the larger temperature difference, therefore freezing speed pole
Soon, per minute to cool down 7~15 DEG C, and then freezing in bullfrog is brilliant tiny and uniform, the food quality tissue after defrosting is not
It can be destroyed too big.In addition, liquid nitrogen flash freezer installation area is small, investment is low, and unit efficiency is high.
According to some embodiments, the temperature of liquid nitrogen flash freezer is -80~-180 DEG C, and the time is 10~45 minutes, it is quick-frozen go out
Product temperature degree is -18~-80 DEG C.Under above-mentioned fast freezing conditions, enabling adapt to the special meat of bullfrog so that its quick-frozen effect
It is good, and can ensure that the food quality after thawing is high.
According to some embodiments, with prepare the bullfrog that liquid concussion or tumbling are impregnated be the bullfrog after slaughtering is put into it is pure
It is obtained after being impregnated in water, it is preferable that soaking time is 3~30 hours.It can as much as possible be removed in bullfrog meat by impregnating
Watery blood so that its meat is cleaner, and can keep the skin wet in soaking process, softens to meat so that after
Continuous progress and the effect of preparation liquid and curing process effect are more preferable, carry the water retention property and mouth for doing the bullfrog that entire preparation process obtains
Sense.
According to some embodiments, the bullfrog after slaughtering is after fresh and alive bullfrog decaptitating, removing the peel, remove internal organ and remove toe
It obtains.Bullfrog is inedible and the bad part of meat by removing, and enables to the mouthfeel of bullfrog product more preferable, also favorably
In the progress of water conservation operation.
According to some embodiments, further includes that the bullfrog after freezing is immediately placed in 5~30s in water, make bullfrog glazing
5~20%.By glazing can make with can form ice clothing after contact moment bullfrog is wrapped up, avoid it excessive
It is contacted with air, can preferably reach water-retaining property and avoids going bad.
Some embodiments of the present invention further relate to a kind of quick-frozen marinated bullfrog, by the quick-frozen of any of the above-described embodiment
The preparation method of marinated bullfrog is prepared.
The feature and performance of the present invention are described in further detail with reference to embodiments.
Embodiment 1
It after fresh and alive bullfrog decaptitating, removing the peel, removing internal organ and remove toe, is put into pure water and impregnates 4 hours, pull draining use out
Prepare liquid tumbling impregnate 3 hours, prepare solution be mass fraction be 0.2% sodium tripolyphosphate solution, mass fraction 0.2%
Sodium hexametaphosphate solution and mass fraction be 0.2% pyrophosphorous acid sodium solution mixed solution.
It pulls soaked bullfrog out draining, is put into tumbler and preserved materials knead-salting is added.Curing condition is vacuum degree
For 0.8kpa vacuum tumblings, temperature controls 4 DEG C, and preserved materials are：0.2% meat tenderizer of bullfrog gross weight, the 2% of bullfrog gross weight are eaten
0.2% salt of alkali, 0.2% white sugar of bullfrog gross weight, bullfrog gross weight.
Using liquid nitrogen flash freezer technology, bullfrog is made to freeze in very short time, quickly tides over maximum crystal region.Quick freezing unit parameter
For：Temperature is -80 DEG C, 45 minutes time, quick-frozen -18 DEG C of product temperature.
The bullfrog into the water 5 seconds rapidly of instant freezer will be crossed, makes bullfrog glazing 5%.
Embodiment 2
After fresh and alive bullfrog decaptitating, removing the peel, removing internal organ and remove toe, it is put into pure water and impregnates 10 hours, pull draining out
It is shaken 8 hours with liquid is prepared, preparation solution includes the sodium tripolyphosphate solution that mass fraction is 0.5% and mass fraction is
The mixed solution of 0.1% sodium hexametaphosphate solution.
It pulls soaked bullfrog out draining, is put into tumbler and preserved materials knead-salting is added.Curing condition is vacuum degree
For 1kpa vacuum tumblings, temperature controls 20 DEG C, and preserved materials are：2% meat tenderizer of bullfrog gross weight, 2% dietary alkali of bullfrog gross weight,
3% white sugar of bullfrog gross weight, 3% salt of bullfrog gross weight.
Using liquid nitrogen flash freezer technology, bullfrog is made to freeze in very short time, quickly tides over maximum crystal region.Quick freezing unit parameter
For：Temperature is -180 DEG C, 10 minutes time, quick-frozen -80 DEG C of product temperature.
The bullfrog into the water 30 seconds rapidly of instant freezer will be crossed, makes bullfrog glazing 20%.
Embodiment 3
After fresh and alive bullfrog decaptitating, removing the peel, removing internal organ and remove toe, it is put into pure water and impregnates 15 hours, pull draining out
With prepare liquid tumbling impregnate 3 hours, prepare solution be mass fraction be 0.3% sodium tripolyphosphate solution, mass fraction be
The carbonic acid that the pyrophosphorous acid sodium solution and mass fraction that 0.4% sodium hexametaphosphate solution, mass fraction are 0.2% are 0.4%
The mixed liquor of sodium solution.
It pulls soaked bullfrog out draining, is put into tumbler and preserved materials knead-salting is added.Curing condition is vacuum degree
For 0.9kpa vacuum tumblings, temperature controls 10 DEG C, and preserved materials are：1.5% meat tenderizer of bullfrog gross weight, 1% food of bullfrog gross weight
With alkali, 2% salt of 1.5% white sugar of bullfrog gross weight, bullfrog gross weight.
Using liquid nitrogen flash freezer technology, bullfrog is made to freeze in very short time, quickly tides over maximum crystal region.Quick freezing unit parameter
For：Temperature is -120 DEG C, 20 minutes time, quick-frozen -40 DEG C of product temperature.
The bullfrog into the water 15 seconds rapidly of instant freezer will be crossed, makes bullfrog glazing 15%.
Embodiment 4
After fresh and alive bullfrog decaptitating, removing the peel, removing internal organ and remove toe, it is put into pure water and impregnates 15 hours, pull draining out
It is impregnated 5 hours with liquid concussion is prepared, preparation solution is the sodium hexametaphosphate solution that mass fraction is 0.3% and mass fraction is
The mixed liquor of 0.3% pyrophosphorous acid sodium solution.
It pulls soaked bullfrog out draining, is put into tumbler and preserved materials knead-salting is added.Curing condition is vacuum degree
For 0.9kpa vacuum tumblings, temperature controls 8 DEG C, and preserved materials are：1% meat tenderizer of bullfrog gross weight, the 0.8% of bullfrog gross weight are eaten
1.8% salt of alkali, 1.2% white sugar of bullfrog gross weight, bullfrog gross weight.
Using liquid nitrogen flash freezer technology, bullfrog is made to freeze in very short time, quickly tides over maximum crystal region.Quick freezing unit parameter
For：Temperature is -180 DEG C, 25 minutes time, quick-frozen -50 DEG C of product temperature.
The bullfrog into the water 13 seconds rapidly of instant freezer will be crossed, makes bullfrog glazing 12%.
Embodiment 5
It after fresh and alive bullfrog decaptitating, removing the peel, removing internal organ and remove toe, is put into pure water and impregnates 5 hours, pull draining use out
Prepare liquid tumbling impregnate 4 hours, prepare solution be mass fraction be 0.5% sodium tripolyphosphate solution, mass fraction 0.1%
Sodium carbonate liquor and mass fraction be 0.2% sodium bicarbonate solution in mixed liquor.
It pulls soaked bullfrog out draining, is put into tumbler and preserved materials knead-salting is added.Curing condition is vacuum degree
For 1kpa vacuum tumblings, temperature controls 18 DEG C, and preserved materials are：1.8% meat tenderizer of bullfrog gross weight, 1.5% food of bullfrog gross weight
With alkali, 2.5% salt of 2.6% white sugar of bullfrog gross weight, bullfrog gross weight.
Using liquid nitrogen flash freezer technology, bullfrog is made to freeze in very short time, quickly tides over maximum crystal region.Quick freezing unit parameter
For：Temperature is -100 DEG C, 13 minutes time, quick-frozen -30 DEG C of product temperature.
The bullfrog into the water 28 seconds rapidly of instant freezer will be crossed, makes bullfrog glazing 6%.
Embodiment 6
After fresh and alive bullfrog decaptitating, removing the peel, removing internal organ and remove toe, it is put into pure water and impregnates 20 hours, pull draining out
It is impregnated 7 hours with the concussion of preparation liquid or tumbling, it is that the sodium tripolyphosphate solution, quality that mass fraction is 0.2% divide to prepare solution
The sodium bicarbonate of sodium hexametaphosphate solution, the sodium carbonate liquor that mass fraction is 0.3%, mass fraction 0.2% that number is 0.4%
Mixed liquor in solution.
It pulls soaked bullfrog out draining, is put into tumbler and preserved materials knead-salting is added.Curing condition is vacuum degree
For 0.8kpa vacuum tumblings, temperature controls 8 DEG C, and preserved materials are：0.5% meat tenderizer of bullfrog gross weight, 1.1% food of bullfrog gross weight
With alkali, 2.3% salt of 0.8% white sugar of bullfrog gross weight, bullfrog gross weight.
Using liquid nitrogen flash freezer technology, bullfrog is made to freeze in very short time, quickly tides over maximum crystal region.Quick freezing unit parameter
For：Temperature is -150 DEG C, 16 minutes time, quick-frozen -65 DEG C of product temperature.
The bullfrog into the water 10 seconds rapidly of instant freezer will be crossed, makes bullfrog glazing 14%.
Embodiment 7
After fresh and alive bullfrog decaptitating, removing the peel, removing internal organ and remove toe, it is put into pure water and impregnates 15 hours, pull draining out
With prepare liquid tumbling impregnate 5 hours, prepare solution include mass fraction be 0.4% sodium tripolyphosphate solution, mass fraction be
Pyrophosphorous acid sodium solution that mixed solution, the mass fraction of 0.2% sodium hexametaphosphate solution are 0.3%, mass fraction are
The mixed liquor for the sodium bicarbonate solution that 0.2% sodium carbonate liquor and mass fraction is 0.2%.
It pulls soaked bullfrog out draining, is put into tumbler and preserved materials knead-salting is added.Curing condition is vacuum degree
For 1kpa vacuum tumblings, temperature controls 20 DEG C, and preserved materials are：1% meat tenderizer of bullfrog gross weight, 1% dietary alkali of bullfrog gross weight,
2% white sugar of bullfrog gross weight, 2.5% salt of bullfrog gross weight.
Using liquid nitrogen flash freezer technology, bullfrog is made to freeze in very short time, quickly tides over maximum crystal region.Quick freezing unit parameter
For：Temperature is -160 DEG C, 15 minutes time, quick-frozen -70 DEG C of product temperature.
The bullfrog into the water 25 seconds rapidly of instant freezer will be crossed, makes bullfrog glazing 15%.
Embodiment 8
This implementation difference from Example 7 is only that, knead-salting when knead-salting to be carried out in normal atmosphere.
Embodiment 9
The present embodiment difference from Example 7 is only that, is not carried out in pure water before being impregnated with preparation liquid tumbling
Dip operation.
Comparative example 1
The present embodiment difference from Example 7 is only that, curing process be not tumbling common craft it is marinated.
Comparative example 2
The present embodiment difference from Example 7 is only that, directly by the bullfrog after being impregnated in pure water not with preparation
Liquid shakes or tumbling is impregnated, and directly carries out knead-salting.
Comparative example 3
The present embodiment difference from Example 7 is only that freezing process is freezed using air freezing mode.
Comparative example 4
The present embodiment difference from Example 7 is only that preserved materials are only to include 2.5% salt of bullfrog gross weight.
Comparative example 5
The present embodiment difference from Example 7 is only that, preserved materials be only include bullfrog gross weight 1% dietary alkali,
2% white sugar of bullfrog gross weight and 2.5% salt of bullfrog gross weight.
Comparative example 6
Fresh quick-frozen defrosting bullfrog (fresh quick-frozen)：Market purchasing, slaughter rear fresh bullfrog it is quick-frozen after bullfrog.
Comparative example 7
Fresh bullfrog：Market purchasing, the fresh bullfrog that the same day slaughters.
Test example
The bullfrog of embodiment 1-9 and comparative example 1-6 are used into preceding naturally to thaw in the environment of 20 DEG C or so.Test index
With test method such as table 1.
Table 1
Test result
Raw bullfrog moisture and Volatile Base Nitrogen test result such as table 2.
Table 2
Moisture shows holding capacity of the bullfrog to moisture, and moisture is higher, illustrates bullfrog body to moisture
Holding capacity is stronger, and it is fresher also to have reacted bullfrog to a certain extent.Raw bullfrog moisture test result in table 2 can be seen
Go out, the moisture in embodiment 1-9 is higher, and the fresh bullfrog slightly larger than in comparative example 7, passes through comparative example 7
The vacuum curing of knead-salting is can be seen that with the result of embodiment 8 and soaking process has an impact water retention property, it can
Improve water retention property.The method for salting of tumbling is can be seen that relative to common by the result of comparative example 7 and comparative example 1
It is marinated by hand to be more advantageous to the water retention property for improving bullfrog.It can be seen that and match by the result of comparative example 7 and comparative example 2
The concussion of liquid processed or tumbling dip operation step can improve the water retention property of bullfrog.Pass through comparative example 7 and comparative example 3
As a result as can be seen that the quick-frozen mode of liquid can improve water retention property relative to other quick-frozen modes.Pass through comparative example
The ingredient that 7 and comparative example 4-5 can be seen that preserved materials has certain influence to water retention property.
Smell is one of the most important parameters for evaluating fish freshness, and the measurement of characteristic volatile substance can be used for slapping
Hold the freshness and putrefaction stage of fish.The volatile materials of composition fish smell is segmented into 3 classes according to its source：The gas of fresh fish
Taste, oxidisation odour and microbial spoilage smell.Wherein microbial spoilage smell is mainly by the alcohols of short chain, acids, carbonyl compound
Object, sulfide and amine or ammonia composition.In the storage of fish, the releasing degree of these compounds can be effective as the flesh of fish
Freshness and degree of metamorphism indicant.A variety of different compounds are proposed as the indicant of corruption.Wherein, amine is meat
A kind of most important indicant of freshness.Volatile Base Nitrogen (TVB-N) refers to effect of the animal food due to enzyme and bacterium, in corruption
During losing, the alkaline nitrogen substance such as make breaks down proteins and generate ammonia and amine.Substance of this kind has volatility, content
It is higher, show that amino acid is destroyed more, especially methionine and tyrosine, therefore nutritive value is greatly affected.
Raw bullfrog TVB-N content test result in table 2 can be seen that the fresh of the bullfrog in embodiment 1-9
Degree can be seen that knead-salting close to the fresh bullfrog in comparative example 7 by the result of comparative example 7 and embodiment 8
Vacuum curing and soaking process have an impact freshness, can improve freshness.Pass through comparative example 7 and comparative example 1
Result can be seen that the method for salting of tumbling and improve the freshness of bullfrog relative to marinated be more advantageous to of common craft.Pass through
The result of comparative example 7 and comparative example 2, which can be seen that the concussion for preparing liquid or tumbling dip operation step, can improve bullfrog
Freshness.It is quick-frozen relative to other that the quick-frozen mode of liquid is can be seen that by the result of comparative example 7 and comparative example 3
Mode can improve freshness.Have to freshness by comparative example 7 and comparative example the 4-5 ingredient that can be seen that preserved materials
It is certain to influence.
Further, the sensory test result of ripe bullfrog is as shown in table 3.
3 ripe bullfrog sensory test result of table
Organoleptic feature is high-visible for consumer, particularly significant to the needs for meeting consumer, with non-sensory evaluation
Method is compared, and sensory evaluation method can quickly provide the information about flesh quality, so as to understand consumer's in time
Demand.
From the ripe bullfrog sensory test result in table 3 it is found that from people on sense organ, mouthfeel, freshness and whole fancy grade
The bullfrog in embodiment 1-9 is most liked, the vacuum of knead-salting is can be seen that by the result of comparative example 7 and embodiment 8
Marinated and soaking process has an impact sense organ, mouthfeel, freshness, can improve sense organ, mouthfeel, freshness.Implemented by comparing
The method for salting that the result of example 7 and comparative example 1 can be seen that tumbling improves bullfrog relative to marinated be more advantageous to of common craft
Sense organ, mouthfeel, freshness.It can be seen that the concussion for preparing liquid by the result of comparative example 7 and comparative example 2 or tumbling impregnated
Operating procedure can improve the sense organ of bullfrog, mouthfeel, freshness.It can be seen that by the result of comparative example 7 and comparative example 3
The quick-frozen mode of liquid can improve sense organ, mouthfeel, freshness relative to other quick-frozen modes.Pass through comparative example 7 and comparison
The ingredient that example 4-5 can be seen that preserved materials has certain influence to sense organ, mouthfeel, freshness.
Further, the testing result of electronic tongues is as shown in table 4.
Table 4
Electronic tongues are a kind of taste progress analog senseds come using lipid membrane as main tastant to food, to
A kind of sense of taste instrument similar to human body gustatory organ feeling way is formed, this instrument is during application for not jljl
The sense of taste of matter, content of material have extremely specific judgement.
All data are with the absolute output valve that artificial saliva (reference solution) is standard, and (wherein Tasteless is nothing
Taste point, the i.e. output of reference solution, since reference solution (reference) is made of KCL and tartaric acid, therefore the tasteless point of tart flavour
It is -13, the tasteless point of saline taste is -6.Note：Tasteless numerical value is the sense of taste value of reference solution, as benchmark, when sample
Sense of taste value illustrates sample without the taste when being less than Tasteless, on the contrary then have.
Electronic tongues test result：Bullfrog surveys the electronic tongues of its soup the results show that bitter taste, tart flavour, astringent taste after boiling water boiling
Etc. being negative value, it is believed that in sample do not have such taste less than tasteless point.Implementation is can be seen that from the result of the delicate flavour of table 4
The delicate flavour outline of bullfrog in example 1-9 passes through the result of comparative example 7 and embodiment 8 higher than the fresh bullfrog in comparative example 7
As can be seen that the vacuum curing and soaking process of knead-salting have an impact delicate flavour, delicate flavour can be improved.It is real by comparing
The result for applying example 7 and comparative example 1 can be seen that the method for salting of tumbling and improve bullfrog relative to marinated be more advantageous to of common craft
Delicate flavour.It can be seen that concussion or the tumbling dip operation step for preparing liquid by the result of comparative example 7 and comparative example 2
The delicate flavour of bullfrog can be improved.It is opposite that with the result of comparative example 3 the quick-frozen mode of liquid is can be seen that by comparative example 7
In other quick-frozen modes, delicate flavour can be improved.It can be seen that the ingredient pair of preserved materials by comparative example 7 and comparative example 4-5
Delicate flavour has certain influence.
In conclusion passing through the synergy of tumbling immersion and curing process and liquid nitrogen flash freezer technology so that quick-frozen to salt down
Bullfrog processed can reduce moisture loss in transporting procedures, promoted and freeze bullfrog cryoprotective effects, and mouthfeel and fresh bullfrog are close after defrosting.
Embodiments described above is a part of the embodiment of the present invention, instead of all the embodiments.The reality of the present invention
The detailed description for applying example is not intended to limit the range of claimed invention, but is merely representative of the selected implementation of the present invention
Example.Based on the embodiments of the present invention, those of ordinary skill in the art are obtained without creative efforts
Every other embodiment, shall fall within the protection scope of the present invention.
Claims (10)
1. a kind of preparation method of quick-frozen marinated bullfrog, which is characterized in that it includes：
After bullfrog is impregnated with the concussion of preparation liquid or tumbling knead-salting is carried out with preserved materials；
The bullfrog after knead-salting is freezed using liquid nitrogen flash freezer technology；
Wherein, the preparation liquid includes that sodium tripolyphosphate solution, sodium hexametaphosphate solution, pyrophosphorous acid sodium solution, sodium carbonate are molten
At least one of liquid and sodium bicarbonate solution；The preserved materials include meat tenderizer, dietary alkali, white sugar and salt.
2. the preparation method of quick-frozen marinated bullfrog according to claim 1, which is characterized in that will match described in bullfrog use
The time that liquid concussion or tumbling processed are impregnated is 2~8 hours, preferably 3~7 hours, more preferable 4~6 hours.
3. the preparation method of quick-frozen marinated bullfrog according to claim 1, which is characterized in that knead-salting is in tumbler
Interior progress vacuum tumbling, tumbling vacuum degree are 0.8~1kpa, and tumbling temperature is 4~20 DEG C.
4. the preparation method of quick-frozen marinated bullfrog according to claim 1, which is characterized in that the preparation liquid includes quality
Sodium hexametaphosphate solution that sodium tripolyphosphate solution that score is 0.1-0.5%, mass fraction are 0.1-0.5%, mass fraction
The sodium carbonate liquor and mass fraction that pyrophosphorous acid sodium solution, mass fraction for 0.1-0.5% are 0.1-0.5% are 0.1-
At least one of 0.5% sodium bicarbonate solution.
5. the preparation method of quick-frozen marinated bullfrog according to claim 1, which is characterized in that the preserved materials include bullfrog
The 0.2~3% of 0.2~2% meat tenderizer of gross mass, 0.2~2% dietary alkali of bullfrog gross mass, bullfrog gross mass
The salt of white sugar and the 0.2-3% of bullfrog gross mass；Preferably, the preserved materials include 0.5~1.5% pine of bullfrog gross mass
Digested tankage, 0.7~1.8% dietary alkali of bullfrog gross mass, 0.3~1.0% white sugar of bullfrog gross mass and bullfrog gross mass
1.2~2.5% salt.
6. the preparation method of quick-frozen marinated bullfrog according to claim 1, which is characterized in that the temperature of liquid nitrogen flash freezer be-
80~-180 DEG C, the time is 10~45 minutes, and quick-frozen product temperature is -18~-80 DEG C.
7. the preparation method of quick-frozen marinated bullfrog according to claim 1, which is characterized in that with the preparation liquid concussion or
The bullfrog that tumbling is impregnated is that the bullfrog after slaughtering is put into pure water after immersion to obtain, it is preferable that soaking time 3
~30 hours.
8. the preparation method of quick-frozen marinated bullfrog according to claim 1, which is characterized in that the bullfrog after slaughtering is will be fresh
The decaptitating of the cattle on the hoof frog removes the peel, removes internal organ and goes after toe to obtain.
9. the preparation method of the quick-frozen marinated bullfrog according to claim 1~8 any one, which is characterized in that further include
By the bullfrog after freezing, it is immediately placed in 5~30s in water, makes the bullfrog glazing 5~20%.
10. a kind of quick-frozen marinated bullfrog, which is characterized in that by quick-frozen marinated bullfrog as described in any one of claim 1 to 9
Preparation method is prepared.
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| CN109363060A (en) * | 2018-10-31 | 2019-02-22 | 湖南文理学院 | A kind of fresh-keeping processing method for protecting taste of frog meat |
| CN109588645A (en) * | 2019-01-18 | 2019-04-09 | 新派(上海)餐饮管理有限公司 | A kind of compound water retaining agent and its application method improving bullfrog quality |
| CN111387426A (en) * | 2020-03-04 | 2020-07-10 | 成都非常有食品科技有限公司 | Quick-frozen conditioning Sichuan-flavor low-sodium spicy hot pot beef and processing method thereof |
| CN111642557A (en) * | 2020-05-11 | 2020-09-11 | 广州市博仕奥生化技术研究有限公司 | Antifreezing agent and using method thereof |
| CN113973900A (en) * | 2021-10-22 | 2022-01-28 | 集美大学 | Method for freezing and refreshing bullfrogs |
| CN115568495A (en) * | 2022-10-24 | 2023-01-06 | 广西大学 | Dipping and quick-freezing method for improving quality of frozen bullfrogs |
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Application publication date: 20180821 |
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