CN108813431A - A kind of fast method for preparing of sturgeon dried meat floss - Google Patents

Abstract

The invention discloses a kind of fast method for preparing of sturgeon dried meat floss, are related to technical field of aquatic product processing.Specific step is as follows：Sturgeon (amur sturgeon, Acipenser schrenckii) is subjected to slaughter, cleaning, segmentation, chopping, ultrasonic wave tenderization, vacuum curing, boiling, is rolled, pine, packaging are fried.The utilization of vacuum curing and ultrasonic wave tenderization in manufacturing process, not only increases the quality of dried meat floss, and shortens the Production Time of dried meat floss.Thus the sturgeon dried meat floss that technique is produced has many advantages, such as soft fluffy, and quality is high, sensory evaluation is good.

Description

A kind of rapid preparation method of sturgeon meat floss

technical field

The invention relates to the technical field of aquatic product processing, in particular to the processing technology of sturgeon products.

Background technique

The Chinese sturgeon (Acipenser sinensis) has an average body length of about 40 cm, a maximum length of 130 cm, and a maximum weight of 600 kg. Its life cycle is long, the longest life span can reach 40 years. It is a first-level key protected wild animal in China and a living fossil, known as the "giant panda in water". Distributed in China, Japan, Korea, Lao People's Democratic Republic and North Korea. my country is one of the countries with the most varieties, the widest distribution and the richest resources of sturgeon in the world, mainly distributed in the Yangtze River, Qiantang River Basin and other coastal areas.

Sturgeon has high scientific, nutritional and medicinal value, especially caviar. The caviar of sturgeon has the highest nutritional value, and the caviar of other fish, such as salmon, black salmon, and red salmon, is much worse. Because of this, the demand for caviar is increasing year by year all over the world. This has just promoted the rapid development of sturgeon breeding industry, and our country has a large amount of caviar exported all over the world every year. At present, the products related to sturgeon are mainly caviar, and other products are very few, including the sturgeon meat that accounts for 50% of the total weight of live fish and has not been well utilized. Therefore, it is imminent to develop new products using sturgeon meat. Meat floss is a dehydrated product that is rich in nutrition, easy to digest, convenient to eat and easy to store, which is made by boiling meat, stewing and kneading. Because it is suitable for all ages, the consumption is increasing day by day. At present, the main meat floss includes pork floss and beef floss, and there are few fish floss. The main processes for making meat floss include cutting, pickling, aging, drying and rubbing, frying and flossing, and seasoning packaging. Fish floss should also be considered to remove the fishy smell. And no matter which kind of technology, pickling time all needs several hours, as " a kind of processing technology of antioxidant sturgeon composite meat floss " (CN107006795A) needs to pickle 3-5h below 10 ℃. In addition, caviar is extracted from sexually mature sturgeons that have been bred in a stable and pollution-free water environment for more than 6 years. At this time, the sturgeons are older and the meat is harder. The ideal state of meat floss. The invention uses Acipenser schrenckii as a raw material, adopts ultrasonic tenderization and vacuum pickling to prepare meat floss, shortens the time for making the meat floss, and improves the quality of the meat floss.

Contents of the invention

According to the characteristics of the used sturgeon meat (Acipenser schrenckii), the invention adds ultrasonic tenderization and vacuum pickling on the basis of the traditional meat floss production process, thereby greatly shortening the production time of the meat floss. Sturgeon floss made by this method has high nutritional value and excellent sensory evaluation.

A kind of fast preparation method of sturgeon meat floss is carried out according to the following steps:

(1) Slaughtering, cleaning, and cutting of sturgeon: After taking the eggs of Sturgeon's sturgeon, clean and cut them.

(2) Shredded sturgeon meat: The raw material used is the sturgeon meat after egg extraction, which is slightly older and has a clear texture, so try to shred along the texture of the meat to obtain fluffy meat floss with a good taste.

(3) Ultrasonic tenderization: Add 2-3 parts of pickling liquid soy sauce, 1-2 parts of edible salt, and 1-2 parts of white sugar according to the following mass ratios.

2 parts, 2-3 parts of five-spice powder, 3-5 parts of rice wine, 1-2 parts of green onion, 1-2 parts of ginger juice;

3% to 5% of the mass of shredded meat, mix well, and then perform ultrasonic tenderization; ultrasonic conditions are 400W, 26kHz, ultrasonic time

5 to 20 minutes.

(4) Vacuum pickling: vacuum degree 0.1Mpa, 25°C, pickling time is 30 minutes to 120 minutes. In this process, under the negative pressure of vacuum, the pickling solution will quickly penetrate into the intercellular space of the food, and the pickling speed will be accelerated.

(5) Cooking: Add the marinated sturgeon shreds into a steamer and cook with steam for 20-30 minutes.

(6) Dehydration and drying: the steamed sturgeon meat is heated by microwave (400W), and the moisture is removed until the water content of the sturgeon meat shreds is 30% to 35%.

(7) Rolling: Rolling the dehydrated sturgeon shreds.

(8) Stir-fry loose: Put the rolled sturgeon meat into a non-stick pan, and stir-fry continuously until golden brown.

(9) PACKAGING.

The meat floss produced by the process of the invention greatly shortens the production time due to the adoption of ultrasonic tenderization and vacuum pickling, and the produced meat floss is crispy, soft and fluffy, and has good taste. The products were scored by the preference-type sensory evaluation and analytical-type sensory evaluation, and the scores were all greater than 85 points, which indicated good acceptance.

Detailed ways

Example 1:

Technical scheme of the present invention, a kind of rapid preparation method of sturgeon floss, its specific operation steps are as follows:

(1) Slaughter, clean and divide the sturgeon. After the Sturgeon's eggs are taken, they are cleaned and divided.

(2) Shred the sturgeon meat. Shred along the texture of the meat as much as possible, and the floss you get will be fluffy and taste better.

(3) Ultrasonic tenderization. Sturgeon shredded pork 1000g; the formula of the pickling solution is 30g of soy sauce, 20g of edible salt, 20g of white sugar, 30g of five-spice powder, 50g of rice wine, 20g of green onion, and 20g of ginger juice; change. The ultrasonic conditions are 400W, 26kHz, and the ultrasonic time is 5 minutes.

(4) Vacuum pickling: vacuum degree 0.1Mpa, 25 ℃, pickling time is 30 minutes. In this process, under the negative pressure of vacuum, the pickling solution will quickly penetrate into the intercellular space of the food, and the pickling speed will be accelerated.

(5) Cooking. Add the marinated sturgeon shreds into a steamer and cook with steam for 25 minutes.

(6) Dehydration and drying. The steamed sturgeon meat is heated with a microwave over low heat, and the moisture is removed until the water content of the sturgeon meat shreds is 30% to 35%.

(7) Rolling. Roll the dehydrated sturgeon shreds.

(8) Fried pine. Put the crushed sturgeon meat into a non-stick pan, and stir-fry until golden brown.

(9) PACKAGING.

Using this process to make meat floss, the production time is greatly shortened due to the use of ultrasonic tenderization and vacuum pickling, and the meat floss produced is soft and fluffy with good taste. The products were scored by the preference-type sensory evaluation and analytical-type sensory evaluation, and the scores were all greater than 85 points, which indicated good acceptance.

Example 2:

Technical scheme of the present invention, a kind of rapid preparation method of sturgeon floss, its specific operation steps are as follows:

(1) Slaughter, clean and divide the sturgeon. After the Sturgeon's eggs are taken, they are cleaned and divided.

(2) Shred the sturgeon meat. Shred along the texture of the meat as much as possible, and the floss you get will be fluffy and taste better.

(3) Ultrasonic tenderization. Sturgeon shredded pork 1000g; the formula of the pickling solution is 30g of soy sauce, 20g of edible salt, 20g of white sugar, 30g of five-spice powder, 50g of rice wine, 20g of green onion, and 20g of ginger juice; change. The ultrasonic conditions are 400W, 26kHz, and the ultrasonic time is 5 minutes.

(4) Vacuum pickling: vacuum degree 0.1Mpa, 25 ℃, pickling time is 120 minutes. In this process, under the negative pressure of vacuum, the pickling solution will quickly penetrate into the intercellular space of the food, and the pickling speed will be accelerated.

(5) Cooking. Add the marinated sturgeon shreds into a steamer and cook with steam for 25 minutes.

(6) Dehydration and drying. The steamed sturgeon meat is heated with a microwave over low heat, and the moisture is removed until the water content of the sturgeon meat shreds is 30% to 35%.

(7) Rolling. Roll the dehydrated sturgeon shreds.

(8) Fried pine. Put the crushed sturgeon meat into a non-stick pan, and stir-fry until golden brown.

(9) PACKAGING.

Using this process to make meat floss, the production time is greatly shortened due to the use of ultrasonic tenderization and vacuum pickling, and the meat floss produced is soft and fluffy with good taste. The products were scored by the preference-type sensory evaluation and analytical-type sensory evaluation, and the scores were all greater than 85 points, which indicated good acceptance.

Example 3:

Technical scheme of the present invention, a kind of rapid preparation method of sturgeon floss, its specific operation steps are as follows:

(1) Slaughter, clean and divide the sturgeon. After the Sturgeon's eggs are taken, they are cleaned and divided.

(2) Shred the sturgeon meat. Shred along the texture of the meat as much as possible, and the floss you get will be fluffy and taste better.

(3) Ultrasonic tenderization. Sturgeon shredded pork 1000g; the formula of the pickling solution is 30g of soy sauce, 20g of edible salt, 20g of white sugar, 30g of five-spice powder, 50g of rice wine, 20g of green onion, and 20g of ginger juice; change. The ultrasonic conditions are 400W, 26kHz, and the ultrasonic time is 5 minutes.

. The ultrasonic condition is 400W, 26kHz, and the ultrasonic time is 10 minutes.

(4) Vacuum pickling: vacuum degree 0.1Mpa, 25 ℃, pickling time is 30 minutes. In this process, under the negative pressure of vacuum, the pickling solution will quickly penetrate into the intercellular space of the food, and the pickling speed will be accelerated.

(5) Cooking. Add the marinated sturgeon shreds into a steamer and cook with steam for 25 minutes.

(6) Dehydration and drying. The steamed sturgeon meat is heated with a microwave over low heat, and the moisture is removed until the water content of the sturgeon meat shreds is 30% to 35%.

(7) Rolling. Roll the dehydrated sturgeon shreds.

(8) Fried pine. Put the crushed sturgeon meat into a non-stick pan, and stir-fry until golden brown.

(9) PACKAGING.

Using this process to make meat floss, the production time is greatly shortened due to the use of ultrasonic tenderization and vacuum pickling, and the meat floss produced is soft and fluffy with good taste. The products were scored by the preference-type sensory evaluation and analytical-type sensory evaluation, and the scores were all greater than 85 points, which indicated good acceptance.

Example 4:

Technical scheme of the present invention, a kind of rapid preparation method of sturgeon floss, its specific operation steps are as follows:

(1) Slaughter, clean and divide the sturgeon. After the Sturgeon's eggs are taken, they are cleaned and divided.

(2) Shred the sturgeon meat. Shred along the texture of the meat as much as possible, and the floss you get will be fluffy and taste better.

(3) Ultrasonic tenderization. Sturgeon shredded pork 1000g; the formula of the pickling solution is 30g of soy sauce, 20g of edible salt, 20g of white sugar, 30g of five-spice powder, 50g of rice wine, 20g of green onion, and 20g of ginger juice; change. The ultrasonic condition is 400W, 26kHz, and the ultrasonic time is 10 minutes.

(4) Vacuum pickling: vacuum degree 0.1Mpa, 25 ℃, pickling time is 120 minutes. In this process, under the negative pressure of vacuum, the pickling solution will quickly penetrate into the intercellular space of the food, and the pickling speed will be accelerated.

(5) Cooking. Add the marinated sturgeon shreds into a steamer and cook with steam for 25 minutes.

(6) Dehydration and drying. The steamed sturgeon meat is heated with a microwave over low heat, and the moisture is removed until the water content of the sturgeon meat shreds is 30% to 35%.

(7) Rolling. Roll the dehydrated sturgeon shreds.

(8) Fried pine. Put the crushed sturgeon meat into a non-stick pan, and stir-fry until golden brown.

(9) PACKAGING.

Using this process to make meat floss, the production time is greatly shortened due to the use of ultrasonic tenderization and vacuum pickling, and the meat floss produced is soft and fluffy with good taste. The products were scored by the preference-type sensory evaluation and analytical-type sensory evaluation, and the scores were all greater than 85 points, which indicated good acceptance.

Example 5:

Technical scheme of the present invention, a kind of rapid preparation method of sturgeon floss, its specific operation steps are as follows:

(1) Slaughter, clean and divide the sturgeon. After the Sturgeon's eggs are taken, they are cleaned and divided.

(2) Shred the sturgeon meat. Shred along the texture of the meat as much as possible, and the floss you get will be fluffy and taste better.

(3) Ultrasonic tenderization. Sturgeon shredded pork 1000g; the formula of the pickling solution is 30g of soy sauce, 20g of edible salt, 20g of white sugar, 30g of five-spice powder, 50g of rice wine, 20g of green onion, and 20g of ginger juice; change. The ultrasonic condition is 400W, 26kHz, and the ultrasonic time is 20 minutes.

(4) Vacuum pickling: vacuum degree 0.1Mpa, 25 ℃, pickling time is 30 minutes. In this process, under the negative pressure of vacuum, the pickling solution will quickly penetrate into the intercellular space of the food, and the pickling speed will be accelerated.

(5) Cooking. Add the marinated sturgeon shreds into a steamer and cook with steam for 25 minutes.

(6) Dehydration and drying. The steamed sturgeon meat is heated with a microwave over low heat, and the moisture is removed until the water content of the sturgeon meat shreds is 30% to 35%.

(7) Rolling. Roll the dehydrated sturgeon shreds.

(8) Fried pine. Put the crushed sturgeon meat into a non-stick pan, and stir-fry until golden brown.

(9) PACKAGING.

Using this process to make meat floss, the production time is greatly shortened due to the use of ultrasonic tenderization and vacuum pickling, and the meat floss produced is soft and fluffy with good taste. The products were scored by the preference-type sensory evaluation and analytical-type sensory evaluation, and the scores were all greater than 85 points, which indicated good acceptance.

Embodiment 6:

Technical scheme of the present invention, a kind of rapid preparation method of sturgeon floss, its specific operation steps are as follows:

(1) Slaughter, clean and divide the sturgeon. After the Sturgeon's eggs are taken, they are cleaned and divided.

(2) Shred the sturgeon meat. Shred along the texture of the meat as much as possible, and the floss you get will be fluffy and taste better.

(3) Ultrasonic tenderization. Sturgeon shredded pork 1000g; the formula of the pickling solution is 30g of soy sauce, 20g of edible salt, 20g of white sugar, 30g of five-spice powder, 50g of rice wine, 20g of green onion, and 20g of ginger juice; change. The ultrasonic condition is 400W, 26kHz, and the ultrasonic time is 20 minutes.

(4) Vacuum pickling: vacuum degree 0.1Mpa, 25 ℃, pickling time is 120 minutes. In this process, under the negative pressure of vacuum, the pickling solution will quickly penetrate into the intercellular space of the food, and the pickling speed will be accelerated.

(5) Cooking. Add the marinated sturgeon shreds into a steamer and cook with steam for 25 minutes.

(6) Dehydration and drying. The steamed sturgeon meat is heated with a microwave over low heat, and the moisture is removed until the water content of the sturgeon meat shreds is 30% to 35%.

(7) Rolling. Roll the dehydrated sturgeon shreds.

(8) Fried pine. Put the crushed sturgeon meat into a non-stick pan, and stir-fry until golden brown.

(9) PACKAGING.

Using this process to make meat floss, the production time is greatly shortened due to the use of ultrasonic tenderization and vacuum pickling, and the meat floss produced is soft and fluffy with good taste. The products were scored by the preference-type sensory evaluation and analytical-type sensory evaluation, and the scores were all greater than 85 points, which indicated good acceptance.

Embodiment 7:

Technical scheme of the present invention, a kind of rapid preparation method of sturgeon floss, its specific operation steps are as follows:

(1) Slaughter, clean and divide the sturgeon. After the Sturgeon's eggs are taken, they are cleaned and divided.

(2) Shred the sturgeon meat. Shred along the texture of the meat as much as possible, and the floss you get will be fluffy and taste better.

(3) Ultrasonic tenderization. Sturgeon shredded pork 1000g; the formula of the pickling solution is 30g of soy sauce, 20g of edible salt, 20g of white sugar, 30g of five-spice powder, 50g of rice wine, 20g of green onion, and 20g of ginger juice; change. The ultrasonic conditions are 400W, 26kHz, and the ultrasonic time is 5 minutes.

(4) Vacuum pickling: vacuum degree 0.1Mpa, 25 ℃, pickling time is 60 minutes. In this process, under the negative pressure of vacuum, the pickling solution will quickly penetrate into the intercellular space of the food, and the pickling speed will be accelerated.

(5) Cooking. Add the marinated sturgeon shreds into a steamer and cook with steam for 25 minutes.

(6) Dehydration and drying. The steamed sturgeon meat is heated with a microwave over low heat, and the moisture is removed until the water content of the sturgeon meat shreds is 30% to 35%.

(7) Rolling. Roll the dehydrated sturgeon shreds.

(8) Fried pine. Put the crushed sturgeon meat into a non-stick pan, and stir-fry until golden brown.

(9) PACKAGING.

Using this process to make meat floss, the production time is greatly shortened due to the use of ultrasonic tenderization and vacuum pickling, and the meat floss produced is soft and fluffy with good taste. The products were scored by the preference-type sensory evaluation and analytical-type sensory evaluation, and the scores were all greater than 85 points, which indicated good acceptance.

Embodiment 8:

Technical scheme of the present invention, a kind of rapid preparation method of sturgeon floss, its specific operation steps are as follows:

(1) Slaughter, clean and divide the sturgeon. After the Sturgeon's eggs are taken, they are cleaned and divided.

(2) Shred the sturgeon meat. Shred along the texture of the meat as much as possible, and the floss you get will be fluffy and taste better.

(3) Ultrasonic tenderization. Sturgeon shredded pork 1000g; the formula of the pickling solution is 30g of soy sauce, 20g of edible salt, 20g of white sugar, 30g of five-spice powder, 50g of rice wine, 20g of green onion, and 20g of ginger juice; change. The ultrasonic condition is 400W, 26kHz, and the ultrasonic time is 10 minutes.

(4) Vacuum pickling: vacuum degree 0.1Mpa, 25 ℃, pickling time is 60 minutes. In this process, under the negative pressure of vacuum, the pickling solution will quickly penetrate into the intercellular space of the food, and the pickling speed will be accelerated.

(5) Cooking. Add the marinated sturgeon shreds into a steamer and cook with steam for 25 minutes.

(6) Dehydration and drying. The steamed sturgeon meat is heated with a microwave over low heat, and the moisture is removed until the water content of the sturgeon meat shreds is 30% to 35%.

(7) Rolling. Roll the dehydrated sturgeon shreds.

(8) Fried pine. Put the crushed sturgeon meat into a non-stick pan, and stir-fry until golden brown.

(9) PACKAGING.

Using this process to make meat floss, the production time is greatly shortened due to the use of ultrasonic tenderization and vacuum pickling, and the meat floss produced is soft and fluffy with good taste. The products were scored by the preference-type sensory evaluation and analytical-type sensory evaluation, and the scores were all greater than 85 points, which indicated good acceptance.

Embodiment 9:

Technical scheme of the present invention, a kind of rapid preparation method of sturgeon floss, its specific operation steps are as follows:

(1) Slaughter, clean and divide the sturgeon. After the Sturgeon's eggs are taken, they are cleaned and divided.

(2) Shred the sturgeon meat. Shred along the texture of the meat as much as possible, and the floss you get will be fluffy and taste better.

(3) Ultrasonic tenderization. Sturgeon shredded pork 1000g; the formula of the pickling solution is 30g of soy sauce, 20g of edible salt, 20g of white sugar, 30g of five-spice powder, 50g of rice wine, 20g of green onion, and 20g of ginger juice; change. The ultrasonic condition is 400W, 26kHz, and the ultrasonic time is 20 minutes.

(4) Vacuum pickling: vacuum degree 0.1Mpa, 25 ℃, pickling time is 60 minutes. In this process, under the negative pressure of vacuum, the pickling solution will quickly penetrate into the intercellular space of the food, and the pickling speed will be accelerated.

(5) Cooking. Add the marinated sturgeon shreds into a steamer and cook with steam for 25 minutes.

(6) Dehydration and drying. The steamed sturgeon meat is heated with a microwave over low heat, and the moisture is removed until the water content of the sturgeon meat shreds is 30% to 35%.

(7) Rolling. Roll the dehydrated sturgeon shreds.

(8) Fried pine. Put the crushed sturgeon meat into a non-stick pan, and stir-fry until golden brown.

(9) PACKAGING.

Using this process to make meat floss, the production time is greatly shortened due to the use of ultrasonic tenderization and vacuum pickling, and the meat floss produced is soft and fluffy with good taste. The products were scored by the preference-type sensory evaluation and analytical-type sensory evaluation, and the scores were all greater than 85 points, which indicated good acceptance.

Claims (7)

1. a kind of fast method for preparing of sturgeon dried meat floss, it is characterised in that carry out as steps described below：

(1) sturgeon slaughter, cleaning, segmentation：It cleaned, divided after amur sturgeon is taken ovum；

(2) sturgeon chopping：Raw materials used is to take the sturgeon after ovum, and the age is slightly larger, the clean mark of meat；

(3) ultrasonic wave tenderization：Ultrasonic tenderization is carried out after marinated；

(4) vacuum curing:

(5) boiling：Sturgeon shredded meat after will be marinated, which is added in food steamer, uses vapour cooking,

(6) it dehydrates：The digested meat microwave of sturgeon (400W) is heated, sloughing moisture to sturgeon shredded meat water content is 30%~35%；

(7) it rolls：Dewatered sturgeon shredded meat is rolled；

(8) pine is fried:Rear sturgeon will be rolled to be put into non-stick cooker, and constantly stir-fried, until golden yellow；

(9) it packs.

2. a kind of fast method for preparing of sturgeon dried meat floss according to claim 1, it is characterised in that by following in step (3) Pickling liquid is added in mass ratio：2~3 parts of soy sauce, 1~2 part of edible salt, 1~2 part of white sugar, 2~3 parts of five-spice powder, yellow rice wine 3~5 Part, 1~2 part of green onion, 1~2 part of ginger juice；Pickling liquid additional amount is the 3%~5% of sturgeon yarn quality, is mixed thoroughly.

3. a kind of fast method for preparing of sturgeon dried meat floss according to claim 1, it is characterised in that ultrasonic item in step (3) Part is 400W, 26kHz.

4. a kind of fast method for preparing of sturgeon dried meat floss according to claim 1, it is characterised in that when ultrasonic in step (3) Between be 5~20 minutes.

5. a kind of fast method for preparing of sturgeon dried meat floss according to claim 1, it is characterised in that vacuum degree in step (4) 0.1Mpa。

6. a kind of fast method for preparing of sturgeon dried meat floss according to claim 1, it is characterised in that 25 DEG C in step (4), Salting period is 30 minutes~120 minutes.

7. a kind of fast method for preparing of sturgeon dried meat floss according to claim 1, it is characterised in that in step (5) when boiling Between be 20~30min.