CN108541869A - 一种调理金枪鱼皮食品加工方法 - Google Patents
一种调理金枪鱼皮食品加工方法 Download PDFInfo
- Publication number
- CN108541869A CN108541869A CN201810162796.9A CN201810162796A CN108541869A CN 108541869 A CN108541869 A CN 108541869A CN 201810162796 A CN201810162796 A CN 201810162796A CN 108541869 A CN108541869 A CN 108541869A
- Authority
- CN
- China
- Prior art keywords
- skin
- tuna
- processing method
- fish
- sodium chloride
- 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
- 238000003672 processing method Methods 0.000 title claims abstract description 15
- 230000003750 conditioning effect Effects 0.000 title claims abstract description 10
- 235000013305 food Nutrition 0.000 title claims abstract description 9
- 241000283690 Bos taurus Species 0.000 title claims abstract description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 28
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 14
- 238000001816 cooling Methods 0.000 claims abstract description 14
- 239000011780 sodium chloride Substances 0.000 claims abstract description 14
- 206010033546 Pallor Diseases 0.000 claims abstract description 9
- 239000005457 ice water Substances 0.000 claims abstract description 9
- 239000011259 mixed solution Substances 0.000 claims abstract description 8
- 239000002781 deodorant agent Substances 0.000 claims abstract description 7
- 238000007710 freezing Methods 0.000 claims abstract description 7
- 230000008014 freezing Effects 0.000 claims abstract description 7
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 7
- 239000001103 potassium chloride Substances 0.000 claims abstract description 7
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims abstract description 7
- 229940048086 sodium pyrophosphate Drugs 0.000 claims abstract description 7
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims abstract description 7
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 3
- 239000000243 solution Substances 0.000 claims description 3
- 235000014102 seafood Nutrition 0.000 abstract description 4
- 235000021067 refined food Nutrition 0.000 abstract description 3
- 238000000034 method Methods 0.000 description 3
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 241000251730 Chondrichthyes Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 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 description 1
- 241001125831 Istiophoridae Species 0.000 description 1
- 241000269841 Thunnus albacares Species 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
一种调理金枪鱼皮食品加工方法，所述的加工方法包括：将洗净、去鳞、切割的金枪鱼皮脱腥后，置于质量浓度为5.0～10.0 g/L的氯化钾、焦磷酸钠、氯化钠混合溶液中浸泡0.5‑1h，取浸泡后的鱼皮放入75—85℃热水中烫漂处理2—4min，取出鱼皮放在4.0—6.0 g/L氯化钠冰水中急速冷却，冷却时间为0.5～5min，包装、冷冻；它具有加工方法简单，通过增脆处理后能够提高海鲜产品的酥脆度，使加工食品口感良好等特点。
Description
技术领域
本发明涉及的是一种调理金枪鱼皮食品加工方法，属于海鲜食品加工技术领域。
背景技术
目前，我国对金枪鱼皮综合加工利用方面研究较多，主要集中在鱼皮蛋白的提取技术及其性质的研究，如韩霜等人对大目金枪鱼皮明胶的理化性质及结构的研究，王雨生等人对黄鳍金枪鱼皮胶原肽酶解工艺及抗氧化活性的研究，而对金枪鱼皮加工食品的研究则相对较少。王丽虹等以鲨鱼皮为原料，对冷藏调理的鲨鱼皮产品进行增脆的实验研究，发现增脆处理后的产品口感良好且酥脆度得到明显提高。
发明内容
本发明的目的在于克服现有技术存在的不足，而提供一种加工方法简单，通过增脆处理后能够提高海鲜产品的酥脆度，使加工食品口感良好的调理金枪鱼皮食品加工方法。
本发明的目的是通过如下技术方案来完成的，一种调理金枪鱼皮食品加工方法，所述的加工方法包括：将洗净、去鳞、切割的金枪鱼皮脱腥后，置于质量浓度为5.0～10.0g/L的氯化钾、焦磷酸钠、氯化钠混合溶液中浸泡0.5-1h，取浸泡后的鱼皮放入75—85℃热水中烫漂处理2—4min，取出鱼皮放在4.0—6.0 g/L氯化钠冰水中急速冷却，冷却时间为0.5～5min，包装、冷冻。
作为优选：所述的混合溶液中氯化钾、焦磷酸钠、氯化钠的混合比例为1：1：0.5，金枪鱼皮脱腥后置于混合溶液中浸泡0.6h，取浸泡后的鱼皮放入80℃热水中烫漂处理3min，取出鱼皮放在5.0 g/L氯化钠冰水中急速冷却，冷却时间为3min，包装、冷冻。
本发明具有加工方法简单，通过增脆处理后能够提高海鲜产品的酥脆度，使加工食品口感良好等特点。
具体实施方式
下面将结合具体实施例对本发明作详细的介绍：本发明所述的一种调理金枪鱼皮食品加工方法，所述的加工方法包括：将洗净、去鳞、切割的金枪鱼皮脱腥后，置于质量浓度为5.0～10.0 g/L的氯化钾、焦磷酸钠、氯化钠混合溶液中浸泡0.5-1h，取浸泡后的鱼皮放入75—85℃热水中烫漂处理2—4min，取出鱼皮放在4.0—6.0 g/L氯化钠冰水中急速冷却，冷却时间为0.5～5min，包装、冷冻。
实施例：作为一种优选的实施例，本发明在上述公开的基础上，进一步的是：所述的混合溶液中氯化钾、焦磷酸钠、氯化钠的混合比例为1：1：0.5，金枪鱼皮脱腥后置于混合溶液中浸泡0.6h，取浸泡后的鱼皮放入80℃热水中烫漂处理3min，取出鱼皮放在5.0 g/L氯化钠冰水中急速冷却，冷却时间为3min，包装、冷冻。
本发明将金枪鱼皮经热水烫漂的金枪鱼皮用5.0 g/L氯化钠冰水中急冷可回复凝胶强度，回复程度与漂烫的时间密切相关，而适宜的漂烫时间和冰水急冷时间均有利于提高产品的酥脆度。
本发明的其它实施例可以在上述公开的实施例基础上，通过数值和特征的简单替换可以得到无数个实施例，且本领域技术人员在了解本发明的基础上能够方便地实施本发明。
Claims (2)
1.一种调理金枪鱼皮食品加工方法，其特征在于所述的加工方法包括：将洗净、去鳞、切割的金枪鱼皮脱腥后，置于质量浓度为5.0～10.0 g/L的氯化钾、焦磷酸钠、氯化钠混合溶液中浸泡0.5-1h，取浸泡后的鱼皮放入75—85℃热水中烫漂处理2—4min，取出鱼皮放在4.0—6.0 g/L氯化钠冰水中急速冷却，冷却时间为0.5～5min，包装、冷冻。
2.根据权利要求1所述的调理金枪鱼皮食品加工方法，其特征在于所述的混合溶液中氯化钾、焦磷酸钠、氯化钠的混合比例为1：1：0.5，金枪鱼皮脱腥后置于混合溶液中浸泡0.6h，取浸泡后的鱼皮放入80℃热水中烫漂处理3min，取出鱼皮放在5.0 g/L氯化钠冰水中急速冷却，冷却时间为3min，包装、冷冻。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810162796.9A CN108541869A (zh) | 2018-02-26 | 2018-02-26 | 一种调理金枪鱼皮食品加工方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810162796.9A CN108541869A (zh) | 2018-02-26 | 2018-02-26 | 一种调理金枪鱼皮食品加工方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108541869A true CN108541869A (zh) | 2018-09-18 |
Family
ID=63516257
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810162796.9A Pending CN108541869A (zh) | 2018-02-26 | 2018-02-26 | 一种调理金枪鱼皮食品加工方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108541869A (zh) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101869320A (zh) * | 2010-07-09 | 2010-10-27 | 福建农林大学 | 一种冷藏调理即食鲨鱼皮及其制备方法 |
-
2018
- 2018-02-26 CN CN201810162796.9A patent/CN108541869A/zh active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101869320A (zh) * | 2010-07-09 | 2010-10-27 | 福建农林大学 | 一种冷藏调理即食鲨鱼皮及其制备方法 |
Non-Patent Citations (2)
| Title |
|---|
| 余娟等: "微波膨化即食金枪鱼皮工艺条件的优化", 《食品工业科技》 * |
| 王丽虹: "冷藏调理即食鲨鱼皮关键生产工艺研究", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102715541B (zh) | 微波西餐牛排及其制备方法 | |
| CN102273648B (zh) | 一种原味牛肉丸的制作方法 | |
| CN101779799B (zh) | 一种酥脆罗非鱼中椎骨休闲食品的制备方法 | |
| CN105211930B (zh) | 一种烟熏味即食鲍鱼及其加工方法 | |
| CN103504322B (zh) | 麻辣牛肉干的制作方法 | |
| CN102960781B (zh) | 梅鱼熟片及其加工方法 | |
| CN108813413A (zh) | 一种调理牛排的制备工艺 | |
| CN103549491B (zh) | 一种速冻调味鲅鱼片食品的制作方法 | |
| CN103948049B (zh) | 一种风味重组鱼糖休闲食品及其制备方法 | |
| CN102293423A (zh) | 一种风味腊鱼的加工工艺 | |
| CN105325922A (zh) | 一种鱼肉工业化生产方法 | |
| CN101878916A (zh) | 一种牛干巴食品的加工方法 | |
| CN104323340A (zh) | 速食鱿鱼饼的生产工艺 | |
| CN101810347A (zh) | 鲐鱼鱼肉干加工方法 | |
| CN105105203A (zh) | 一种黄鱼鲞的加工新工艺 | |
| CN108967907A (zh) | 一种儿童牛排的制备工艺 | |
| CN108541869A (zh) | 一种调理金枪鱼皮食品加工方法 | |
| CN101138424B (zh) | 气体射流冲击膨化猪皮生产方法 | |
| CN109757668A (zh) | 一种分步快速腌制调理鸡柳的方法 | |
| CN103005520B (zh) | 一种采用可得然胶复配tg酶改善带鱼肉品质的方法 | |
| CN102293308A (zh) | 糖冬瓜条的加工方法 | |
| CN102771825A (zh) | 一种风味鮰鱼鱼皮丸及其制作方法 | |
| CN106942618A (zh) | 一种牛肉干的加工方法 | |
| CN103190655B (zh) | 一种南美白对虾休闲食品及其加工工艺 | |
| CN105614466A (zh) | 即食猪皮丝的制作工艺 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180918 |