CN108576695A - A kind of production method of freezing conditioning mandarin fish - Google Patents
A kind of production method of freezing conditioning mandarin fish Download PDFInfo
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- CN108576695A CN108576695A CN201810387934.3A CN201810387934A CN108576695A CN 108576695 A CN108576695 A CN 108576695A CN 201810387934 A CN201810387934 A CN 201810387934A CN 108576695 A CN108576695 A CN 108576695A
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- 241000404975 Synchiropus splendidus Species 0.000 title claims abstract description 77
- 238000007710 freezing Methods 0.000 title claims abstract description 30
- 230000008014 freezing Effects 0.000 title claims abstract description 30
- 230000003750 conditioning effect Effects 0.000 title claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 239000007788 liquid Substances 0.000 claims abstract description 63
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 50
- 241000251468 Actinopterygii Species 0.000 claims abstract description 44
- 239000002781 deodorant agent Substances 0.000 claims abstract description 26
- 210000004712 air sac Anatomy 0.000 claims abstract description 20
- 238000012545 processing Methods 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 210000004700 fetal blood Anatomy 0.000 claims abstract description 4
- 238000007654 immersion Methods 0.000 claims abstract description 4
- 210000001835 viscera Anatomy 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims abstract description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 16
- 239000006228 supernatant Substances 0.000 claims description 12
- 229910052757 nitrogen Inorganic materials 0.000 claims description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 239000008367 deionised water Substances 0.000 claims description 6
- 229910021641 deionized water Inorganic materials 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 238000001556 precipitation Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 235000015598 salt intake Nutrition 0.000 claims description 5
- 230000000717 retained effect Effects 0.000 claims description 4
- 241000234282 Allium Species 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 240000002234 Allium sativum Species 0.000 claims description 3
- 235000004347 Perilla Nutrition 0.000 claims description 3
- 244000124853 Perilla frutescens Species 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims description 3
- 235000006468 Thea sinensis Nutrition 0.000 claims description 3
- 235000020279 black tea Nutrition 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 239000008280 blood Substances 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 230000009849 deactivation Effects 0.000 claims description 3
- 208000002173 dizziness Diseases 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 2
- 238000005119 centrifugation Methods 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 239000004833 fish glue Substances 0.000 claims 1
- 239000007921 spray Substances 0.000 claims 1
- 229910019142 PO4 Inorganic materials 0.000 abstract description 7
- 239000003795 chemical substances by application Substances 0.000 abstract description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 abstract description 7
- 239000010452 phosphate Substances 0.000 abstract description 7
- 230000015572 biosynthetic process Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 238000003786 synthesis reaction Methods 0.000 abstract description 2
- 238000004332 deodorization Methods 0.000 abstract 1
- 206010042772 syncope Diseases 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 13
- 210000003205 muscle Anatomy 0.000 description 10
- 238000012360 testing method Methods 0.000 description 7
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 6
- 238000004458 analytical method Methods 0.000 description 5
- 235000013332 fish product Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 241000234314 Zingiber Species 0.000 description 4
- 239000013078 crystal Substances 0.000 description 4
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 description 4
- 230000003387 muscular Effects 0.000 description 4
- 210000001519 tissue Anatomy 0.000 description 4
- 239000000523 sample Substances 0.000 description 3
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 238000004821 distillation Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- GYHFUZHODSMOHU-UHFFFAOYSA-N nonanal Chemical compound CCCCCCCCC=O GYHFUZHODSMOHU-UHFFFAOYSA-N 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000019832 sodium triphosphate Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 208000029725 Metabolic bone disease Diseases 0.000 description 1
- 229920000388 Polyphosphate Polymers 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 101710194948 Protein phosphatase PhpP Proteins 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- MWKXCSMICWVRGW-UHFFFAOYSA-N calcium;phosphane Chemical compound P.[Ca] MWKXCSMICWVRGW-UHFFFAOYSA-N 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000012937 correction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 210000000663 muscle cell Anatomy 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- HWGNBUXHKFFFIH-UHFFFAOYSA-I pentasodium;[oxido(phosphonatooxy)phosphoryl] phosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O HWGNBUXHKFFFIH-UHFFFAOYSA-I 0.000 description 1
- 150000003016 phosphoric acids Chemical class 0.000 description 1
- 239000001205 polyphosphate Substances 0.000 description 1
- 235000011176 polyphosphates Nutrition 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 238000009417 prefabrication Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 208000007442 rickets Diseases 0.000 description 1
- 108010048734 sclerotin Proteins 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 description 1
- 239000002699 waste material Substances 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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
-
- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- 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
-
- 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 present invention relates to a kind of production methods of freezing conditioning mandarin fish, and fresh and alive mandarin fish is struck and removes internal organ, fish-skin, fish-bone after swooning, draining after fish body is cleaned divides adult fish block；Fish block is immersed in deodorant liquid again, is taken out after immersion, water proof boiling；Then fish block is impregnated in baste, is drained after taking-up；Water conservation liquid is sprayed on fish block surface；Water conservation liquid is made of mandarin fish air bladder enzymolysis liquid and 1.5 5% salt；It is finally that fish block is quick-frozen, it is stored in 20 DEG C of Cord blood casees.The method of the present invention is simple, and the fishy-smell removing agent of use derives from a wealth of sources, cheap, safely and effectively, deodorization effect is notable, and water conservation processing is carried out to freezing mandarin fish using the enzymolysis liquid of mandarin fish air bladder, it solves the problems, such as that the phosphate of phosphate water-retaining agent is exceeded, realizes the synthesis higher value application of mandarin fish leftover bits and pieces.Conditioning fish block obtained utmostly maintains the textures parameter such as hardness, chewiness and elasticity of product, and it can be served after simple heat treatment, in good taste.
Description
Technical field
The present invention relates to a kind of production methods of freezing conditioning mandarin fish, belong to food processing technology field.
Background technology
Mandarin fish also known as mandarin fish, mandarin fish etc. are the rare fish in freshwater fish, contain protein, fat, Shao Liangwei
Nutrients, the pure white delicacies of meat such as raw element, calcium, potassium, magnesium, selenium are easily digested, and delicious flavour is palatable, are extremely declined suitable for constitution
Weak, consumptive disease win is thin, and deficiency of spleen-QI and stomach-QI, diet is not fragrant, and the people of malnutrition is edible, and edible way is with braised in soy sauce, steamed, fried, stewed, leavened equal
It can.
Mandarin fish economic value is high, has broken through breeding technical barrier at present, has cultivated by extensive artificial propagation and largely, but mandarin fish
Temporarily foster oxygen demand is not easy to survive greatly, this can cause mandarin fish that cannot in time be digested by market, forms a large amount of of mandarin fish and overstocks in city, and one
Denier, which loses edible value, will cause great economic loss, and environmental disruption water quality will be polluted when serious.At the same time, with society
Meeting, economic development are increasingly accelerated, and people are more likely to simply heat the conditioning food that can be eaten.Conditioning food refer to by
Fresh raw material is seasoned or is cooked in advance the prefabrication that processing obtains after over cleaning and Shape correction.Conditioning food is as one
Plant welcome of the emerging instant food by domestic and international market.Therefore, a kind of freezing conditioning mandarin fish product of exploitation can be from raw material
Solve the problems, such as that mandarin fish waste can fill up the blank of processing mandarin fish product in the market again.But fish products soft texture, moisture contain
Amount is high, if preservation is improper, easily occurs putrid and deteriorated.The storage method of fish body will have an important influence on its quality after conditioning.
The most common method for preserving of fish products is -18 DEG C or less freezings.Freezing can inhibit in aquatic products microorganism growth and
Consumption of the endogenous enzymes to fish body extends the shelf life of fish products to greatest extent.But the formation of ice crystal makes in freezing process
Mandarin fish muscular tissue structure is obtained to destroy, retentiveness declines etc., reduce the quality of mandarin fish.Solve the problems, such as this, first, quickly
Freeze that the ice crystal of generation can be made subtle and uniform, it is smaller to the damage of institutional framework, to reduce juice in course of defrosting
It is lost in；Secondly, the flesh of fish is handled using water-retaining agent before freezing.Polyphosphate is as a kind of important traditional water conservation
Agent is generally applied to the tender processing of guarantor of aquatic products in recent years.But since phosphate is easily hydrolyzed, Water-saving effect is influenced, therefore
Some bad businessman's violation operations, are often excessively added phosphate, and influencing product quality even influences consumer health, causes to consume
Person's body calcium phosphorus ration is unbalance (influencing body alcium and phosphor metabolization), and alcium and phosphor metabolization balance can cause rickets, sclerotin after being broken
Loose equal metabolic bone diseases.Therefore, novel non-phosphate water-retaining agent is developed, avoids phosphate from being excessively added and causes health damage tool
There is important realistic meaning.
Invention content
It is an object of the invention to solve the deficiencies in the prior art, a kind of production method of freezing conditioning mandarin fish is provided.
Technical solution
A kind of production method of freezing conditioning mandarin fish, includes the following steps：
(1) it pre-processes：By fresh and alive mandarin fish strike it is dizzy after remove internal organ, fish-skin, fish-bone, flowing water wash away black film in fish body, fish bits,
The sundries such as blood stain rinse fish body well rear draining, divide adult fish block；
(2) deodorant liquid impregnates：Fish block is immersed in deodorant liquid, is taken out after 15-25 DEG C of immersion 1-3h, 100 DEG C of Steam by water bath
Boil 2-5min；
(3) it seasons：Fish block after deodorant is impregnated into 1.5-4h in baste, is drained after taking-up；
(4) water conservation is handled：The fish block surface sprinkling water conservation liquid drained after seasoning；The water conservation liquid is digested by mandarin fish air bladder
Liquid and salt composition, salt consumption account for the 1.5-5% of mandarin fish air bladder enzymolysis liquid；
(5) it freezes：Fish block progress by water conservation processing is quick-frozen, then stored in -20 DEG C of Cord blood casees.
Further, in step (2), the preparation method of the deodorant liquid：Take 1 parts by weight black tea, 1 parts by weight ginger and 4 weights
Amount part purple perilla is added in 100 parts by weight water, then 90-95 DEG C of tanning 30min is cooled down.
Further, in step (2), the weight ratio of fish block and deodorant liquid is 1:3.
Further, it is in terms of 100% by the weight of baste, the baste is grouped as by following group in step (3)：Salt
5%, cooking wine 5%, green onion 2%, ginger 2%, garlic 2%, water 84%.
Further, in step (4), the preparation method of the mandarin fish air bladder enzymolysis liquid：Mandarin fish air bladder is taken, is cut into after cleaning small
Block immerses in 5% salt solution and stirs 20-30h, solid-liquid ratio 1:10(W:V), a soak is during which replaced, is then centrifuged for, is used
Deionized water cleaning precipitation 8~10 times, is then added deionized water, solid-liquid ratio 1 into precipitation:8(W:V), in 80-90 DEG C of water
In bath after extracting at constant temperature 5-8h, centrifugation takes supernatant, and supernatant is preheated to 37 DEG C, pH to 7.0 is adjusted, adds neutral protein
Enzyme is digested, and is waited after digesting, and in 95 DEG C of enzyme deactivation 8-15min, is centrifuged after cooling, is taken supernatant, finally subtract supernatant
Pressure is concentrated into albumen concentration 80mg/mL, as mandarin fish air bladder enzymolysis liquid.
Further, in step (4), in the water conservation liquid, salt consumption accounts for the 2.5% of mandarin fish air bladder enzymolysis liquid.
Further, in step (4), the fountain height for being retained liquid is the 1-3% of fish block weight.
Further, in step (5), it is described it is quick-frozen for liquid nitrogen flash freezer or -60 DEG C it is quick-frozen.
Beneficial effects of the present invention：The present invention provides a kind of production method of freezing conditioning fish block, the freezing tune of making
Reason fish block utmostly maintains the textures parameter such as hardness, chewiness and elasticity of product, and it can be served after simple heat treatment,
Product is in good taste；Production method is simple, and the fishy-smell removing agent used in manufacturing process derives from a wealth of sources, cheap, safely and effectively, deodorant
Significant effect；Water conservation processing is carried out to freezing mandarin fish using the enzymolysis liquid of mandarin fish air bladder in manufacturing process, solves commercial phosphoric acid salt
The exceeded problem of the phosphate of water-retaining agent；The synthesis higher value application of mandarin fish leftover bits and pieces is realized, the wasting of resources and environment are reduced
Fish is taken from pollution problem, is used for fish.
Description of the drawings
Fig. 1 is the analysis of volatile components GC-MS collection of illustrative plates before 1 mandarin fish deodorant of embodiment；
Fig. 2 is the analysis of volatile components GC-MS collection of illustrative plates after 1 mandarin fish deodorant of embodiment；
Fig. 3 is the different scanning electron microscope (SEM) photographs for being retained mandarin fish before and after the processing in embodiment 1 and comparative example 1-3；
Fig. 4 is hardness balance's figure of the mandarin fish after 4 freezing processing of embodiment 1-4 and comparative example；
Fig. 5 is elastic contrast's figure of the mandarin fish after 4 freezing processing of embodiment 1-4 and comparative example；
Fig. 6 is the chewiness comparison diagram of the mandarin fish after 4 freezing processing of embodiment 1-4 and comparative example.
Specific implementation mode
The invention will be further described in the following with reference to the drawings and specific embodiments.
Embodiment 1
A kind of production method of freezing conditioning mandarin fish, includes the following steps：
(1) it pre-processes：By fresh and alive mandarin fish strike it is dizzy after remove internal organ, fish-skin, fish-bone, flowing water wash away black film in fish body, fish bits,
The sundries such as blood stain rinse fish body well rear draining 10min, divide adult fish block；
(2) deodorant liquid impregnates：Fish block is immersed in deodorant liquid, the weight ratio of fish block and deodorant liquid is 1:3,20 DEG C of immersions
It is taken out after 2h, 100 DEG C of water proof boiling 3min obtain fish block after deodorant, the analysis of volatile components GC-MS collection of illustrative plates of fish block before deodorant
See Fig. 1, the analysis of volatile components GC-MS collection of illustrative plates of fish block is shown in Fig. 2 after deodorant.
The preparation method of the deodorant liquid：1 parts by weight black tea, 1 parts by weight ginger and 4 parts by weight purple perillas are taken to be added to 100
In parts by weight water, then 90-95 DEG C of tanning 30min is cooled down.
(3) it seasons：Fish block after deodorant is impregnated into 1.5-4h in baste, is drained after taking-up；With the weight of baste
For 100% meter, the baste is grouped as by following group：Salt 5%, cooking wine 5%, green onion 2%, ginger 2%, garlic 2%, water 84%.
(4) water conservation is handled：The fish block surface sprinkling water conservation liquid drained after seasoning；The water conservation liquid is digested by mandarin fish air bladder
Liquid and salt composition, salt consumption account for the 2.5% of mandarin fish air bladder enzymolysis liquid；
The preparation method of the mandarin fish air bladder enzymolysis liquid：Mandarin fish air bladder is taken, is cut into small pieces after cleaning, it is molten to immerse 5% salt
It is stirred in liquid for 24 hours, solid-liquid ratio 1:10(W:V), a soak is during which replaced, is then centrifuged for, precipitation 8 is cleaned with deionized water
It is secondary, then deionized water, solid-liquid ratio 1 is added into precipitation:8(W:V), the extracting at constant temperature 6h in 85 DEG C of water-baths, 4000r/min from
After heart 10min, supernatant is taken, supernatant is preheated to 37 DEG C, adjusts pH to 7.0, neutral proteinase is added and is digested, waits digesting
After, the enzyme deactivation 10min in 95 DEG C of water-baths, 3000r/min centrifuges 10min after cooling, takes supernatant, supernatant is depressurized dense
It is reduced to albumen concentration 80mg/mL, as mandarin fish air bladder enzymolysis liquid.
(5) it freezes：Liquid nitrogen flash freezer will be used by the fish block of water conservation processing, is then stored in -20 DEG C of Cord blood casees.
Embodiment 2
By the liquid nitrogen flash freezer in step (5) be changed to -20 DEG C it is quick-frozen, remaining is same with embodiment 1.
Embodiment 3
By the liquid nitrogen flash freezer in step (5) be changed to -40 DEG C it is quick-frozen, remaining is same with embodiment 1.
Embodiment 4
By the liquid nitrogen flash freezer in step (5) be changed to -60 DEG C it is quick-frozen, remaining is same with embodiment 1.
Fig. 1 is the analysis of volatile components GC-MS collection of illustrative plates of fish block before deodorant, and Fig. 2 is the volatile ingredient of fish block after deodorant
GC-MS collection of illustrative plates, hexanal and the main source that aldehyde C-9 is mandarin fish fishy smell substance are analyzed, by deodorant it can be seen from Fig. 1 and Fig. 2
After liquid impregnates, the fishy smell substance hexanal (retention time 2.019min) and aldehyde C-9 (retention time 5.35min) content in mandarin fish are aobvious
It writes and declines, aldehyde material drops to 1 by 5, and letones and alcohols material are also reduced, and illustrates that the deodorant liquid energy of the present invention is effective
Reduce the fishy smell of mandarin fish.
Comparative example 1
Water conservation liquid is distilled water, remaining is same with embodiment 1.
Comparative example 2
It is retained the salt solution that liquid is 2.5wt%, remaining is same with embodiment 1.
Comparative example 3
Water conservation liquid is 4% tripolyphosphate (STTP), remaining is same with embodiment 1.
Comparative example 4
Liquid nitrogen flash freezer in step (5) is changed to -20 DEG C of slow jellies, remaining is same with embodiment 1.
One, water-retaining propertys are tested
The scanning electron microscope (SEM) photograph of the flesh of fish is shown in Fig. 3 after water conservation processing in embodiment 1 and comparative example 1-3, wherein Fig. 3 A are fresh mandarin fish
The fish flesh of fish, Fig. 3 B are comparative example 1, and Fig. 3 C are comparative example 2, and Fig. 3 D are comparative example 3, and Fig. 3 E are embodiment 1, as seen from Figure 3,
Fresh mandarin fish muscle (figure A) internal muscular tissue line is neat, is tightly combined to each other, distillation water process group (Fig. 3 B), mandarin fish
Significant change has occurred in muscular tissue structure, and muscle bundle cytoclasis is serious, and texture is fuzzy, and the gap between muscle bundle becomes larger, and is permitted
Much holes；2.5% salt processing group (Fig. 3 C) produces many gaps between mandarin fish musculature, and muscle bundle is torn, muscle
Cell is destroyed, and hole area is larger；4%STPP processing group (Fig. 3 D) produces more gap, but its muscle between mandarin fish muscle bundle
Fiber alignment is still relatively close, and hole diameter is small compared with distillation water process group；+ 2.5% salt processing group of mandarin fish air bladder enzymolysis liquid (figure
3E), mandarin fish muscular arrangement is still relatively close, and integrality is good, and muscle bundle cell has no apparent tearing, and gap is smaller between muscle bundle, and fresh
Mandarin fish musculature is closer to.
Test of the two, freezing methods to mandarin fish qualitative effects
Fish block after freezing processing in embodiment 1-4 and comparative example 4 is carried out to the test of hardness, elasticity, chewiness, test
Using Texture instrument, sample treatment：Mandarin fish muscle of back is selected, 20mm is cut into sharp pocket knife3Size, use flat column
Shape probe p/30 (30mm diameters), rate 3mm/s, test rate 1mm/s, rate 1mm/s, compression degree after test before testing
50%, heavy burden probe type Auto-5g.Test result is shown in Fig. 4, Fig. 5 and Fig. 6.
Solidification point is lower it can be seen from Fig. 4-6, and faster by the speed of zone of maximum ice crystal formation, the time is shorter, mandarin fish
The ice crystal formed in fish tissue is smaller, with the extension of refrigeration time, under mandarin fish flesh meat toughness, elasticity, chewiness are in
Drop trend, and freezing rate is faster, decrease speed is slower.Compared to the processing of slow jelly, fast frozen can obviously slow down mandarin fish muscle
Correlation merit index variation trend, and -60 DEG C quick-frozen group between liquid nitrogen flash freezer group difference it is not notable.
Claims (8)
1. a kind of production method of freezing conditioning mandarin fish, which is characterized in that include the following steps：
(1) it pre-processes：By fresh and alive mandarin fish strike it is dizzy after remove internal organ, fish-skin, fish-bone, flowing water washes away black film in fish body, fish bits, blood stain
Equal sundries rinse fish body well rear draining, divide adult fish block；
(2) deodorant liquid impregnates：Fish block is immersed in deodorant liquid, is taken out after 15-25 DEG C of immersion 1-3h, 100 DEG C of water proof boiling 2-
5min；
(3) it seasons：Fish block after deodorant is impregnated into 1.5-4h in baste, is drained after taking-up；
(4) water conservation is handled：The fish block surface sprinkling water conservation liquid drained after seasoning；The water conservation liquid by mandarin fish air bladder enzymolysis liquid and
Salt forms, and salt consumption accounts for the 1.5-5% of mandarin fish air bladder enzymolysis liquid；
(5) it freezes：Fish block progress by water conservation processing is quick-frozen, then stored in -20 DEG C of Cord blood casees.
2. the production method of freezing conditioning mandarin fish as described in claim 1, which is characterized in that in step (2), the deodorant liquid
Preparation method：1 parts by weight black tea, 1 parts by weight ginger and 4 parts by weight purple perillas are taken to be added in 100 parts by weight water, 90-95 DEG C
30min is boiled, is then cooled down.
3. the production method of freezing conditioning mandarin fish as described in claim 1, which is characterized in that in step (2), fish block and deodorant
The weight ratio of liquid is 1:3.
4. the production method of freezing conditioning mandarin fish as described in claim 1, which is characterized in that in step (3), with baste
Weight is 100% meter, and the baste is grouped as by following group：Salt 5%, cooking wine 5%, green onion 2%, ginger 2%, garlic 2%, water
84%.
5. the production method of freezing conditioning mandarin fish as described in claim 1, which is characterized in that in step (4), the mandarin fish fish
The preparation method of fish glue enzymolysis liquid：Mandarin fish air bladder is taken, is cut into small pieces after cleaning, immerses in 5% salt solution and stirs 20-30h, feed liquid
Than 1:10, a soak is during which replaced, is then centrifuged for, precipitation is cleaned 8-10 times with deionized water, is then added into precipitation
Deionized water, solid-liquid ratio 1:8, in 80-90 DEG C of water-bath after extracting at constant temperature 5-8h, centrifugation takes supernatant, supernatant is preheated
To 37 DEG C, pH to 7.0 is adjusted, neutral proteinase is added and is digested, waited after digesting, it is cooling in 95 DEG C of enzyme deactivation 8-15min
After centrifuge, take supernatant, supernatant be finally concentrated under reduced pressure into albumen concentration 80mg/mL, as mandarin fish air bladder enzymolysis liquid.
6. the production method of freezing conditioning mandarin fish as described in claim 1, which is characterized in that in step (4), the water conservation liquid
In, salt consumption accounts for the 2.5% of mandarin fish air bladder enzymolysis liquid.
7. the production method of freezing conditioning mandarin fish as described in claim 1, which is characterized in that in step (4), be retained the spray of liquid
The amount of spilling is the 1-3% of fish block weight.
8. the production method of freezing conditioning mandarin fish as described in any one of claim 1 to 7, which is characterized in that in step (5),
It is described it is quick-frozen for liquid nitrogen flash freezer or -60 DEG C it is quick-frozen.
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