CN109170644A - A method of improving instant processed fish meat products quality - Google Patents
A method of improving instant processed fish meat products quality Download PDFInfo
- Publication number
- CN109170644A CN109170644A CN201811014647.4A CN201811014647A CN109170644A CN 109170644 A CN109170644 A CN 109170644A CN 201811014647 A CN201811014647 A CN 201811014647A CN 109170644 A CN109170644 A CN 109170644A
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- CN
- China
- Prior art keywords
- fish
- flesh
- processing
- isomery
- liquid
- 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.)
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Classifications
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- 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
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- 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)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of method for improving instant processed fish meat products quality, including feedstock processing, pretreatment, protein isomery, anxious heat, chilling.The present invention passes through protein isomery after the pre-treatment and handles, partial allosteric liquid, which is immersed in the flesh of fish, to be played the role of connecting the flesh of fish, promotes the flesh of fish compact, it is effectively improved the loose problem of bring meat due to feed, water quality nursing, by the flesh of fish that the present invention is handled after being processed into instant product, more resistant to chewing.
Description
Technical field
Present invention relates particularly to a kind of methods for improving instant processed fish meat products quality, belong to technical field of aquatic product processing.
Background technique
With it is excessive throw fertilizer cultivate brought by fish meat quality the problem of, concrete embodiment first is that meat is more loose
It dissipates, without chewy texture, seriously affects eating mouth feel, and nutritional ingredient is easy to be lost in post-production, reduces commodity value.
CN2015105434393 disclose it is a kind of improve flesh quality method, including flesh of fish pretreatment, vacuum tumbling,
Salinity adjustment, control water, these quick-frozen steps, improve fish meat taste, and the flesh of fish that makes that treated, which reaches, allows the majority of consumers
All receptible taste and mouthfeel improve the defect of flesh of fish Fa Chaifa gruel itself.
Summary of the invention
In view of the deficiency of the prior art, improve instant processed fish meat products quality the object of the present invention is to provide a kind of
Method.
To achieve the above object, the technical solution adopted by the present invention is that: improve the method for instant processed fish meat products quality, including
Following steps:
(1) feedstock processing: the fresh and alive fish slaughter come will be bought back, gutting, abdomen black film, fish scale, fin wash fish blood
Afterwards, the next step is immediately entered；
(2) it pre-processes: salt and cooking wine will be uniformly spread by the flesh of fish of step (1) processing, with being put into ice after plastic film wrapped
Marinated-the 36h for 24 hours of case；
(3) protein isomery: impregnating 10-25min for being put into prepared isomery liquid by the flesh of fish of step (2) processing,
Middle isomery liquid is mixed by the raw material of following weight percent: papain 1-3%, algin 10-20%, konjac glucomannan 8-
10%, salt 3-5%, cooking wine 10-15%, 3-5%, 30-35 DEG C of vinegar of warm water 40-50%；
(4) anxious heat, chilling: the flesh of fish taking-up by step (3) processing is drained into surface isomerization liquid, is sent into 100-120 DEG C of baking
5-8min is dried in case, is immediately placed in 30-50 DEG C of cold air after taking-up and is blown 15-20min.
Compared with prior art, the present invention have the utility model has the advantages that
(1) present invention handled after the pre-treatment by protein isomery, partial allosteric liquid be immersed in the flesh of fish play connect the flesh of fish,
Promote the compact effect of the flesh of fish, is effectively improved the loose problem of bring meat due to feed, water quality nursing, is handled by the present invention
The flesh of fish after being processed into instant product, more resistant to chewing；
(2) it is handled by protein isomery, partial allosteric liquid is immersed in the flesh of fish, is also acted as smelling removal effect, is effectively removed
The flesh of fish is set to carry bilgy odour because of feed, quality problem；
(3) processing of rapid heat cycle further improves the toughness of the flesh of fish, and effectively avoids flesh of fish deformation, damage, improves
Product appearance image, optimizes the mouthfeel of flesh of fish instant product, the flesh of fish is compact and sharp and clear, also makes pot life longer.
Specific embodiment
Presently in connection with specific embodiment, next the invention will be further elaborated.
Embodiment one
The method that the present embodiment is used to improve instant processed fish meat products quality, includes the following steps:
(1) feedstock processing: the fresh and alive fish slaughter come will be bought back, gutting, abdomen black film, fish scale, fin wash fish blood
Afterwards, the next step is immediately entered；
(2) it pre-processes: salt and cooking wine will be uniformly spread by the flesh of fish of step (1) processing, with being put into ice after plastic film wrapped
Case is marinated for 24 hours；
(3) protein isomery: 15min is impregnated by being put into prepared isomery liquid by the flesh of fish of step (2) processing, wherein different
Structure liquid is mixed by the raw material of following weight percent: papain 2%, algin 20%, konjac glucomannan 10%, salt 3%,
Cooking wine 10%, vinegar 5%, 30-35 DEG C of warm water 50%；
(4) anxious heat, chilling: the flesh of fish taking-up by step (3) processing is drained into surface isomerization liquid, is sent into 120 DEG C of baking oven
5min is dried, is immediately placed in after taking-up in 50 DEG C of cold air and blows 20min；
(5) it is finally processed according to conventional instant product, is finally packaged sterilization and instant processed fish meat products are made.
Embodiment two
The method that the present embodiment is used to improve instant processed fish meat products quality, includes the following steps:
(1) feedstock processing: the fresh and alive fish slaughter come will be bought back, gutting, abdomen black film, fish scale, fin wash fish blood
Afterwards, the next step is immediately entered；
(2) it pre-processes: salt and cooking wine will be uniformly spread by the flesh of fish of step (1) processing, with being put into ice after plastic film wrapped
Case pickles 36h；
(3) protein isomery: 10min is impregnated by being put into prepared isomery liquid by the flesh of fish of step (2) processing, wherein different
Structure liquid is mixed by the raw material of following weight percent: papain 3%, algin 20%, konjac glucomannan 8%, salt 4%,
Cooking wine 15%, vinegar 5%, 30-35 DEG C of warm water 45%；
(4) anxious heat, chilling: the flesh of fish taking-up by step (3) processing is drained into surface isomerization liquid, is sent into 100 DEG C of baking oven
8min is dried, is immediately placed in after taking-up in 30 DEG C of cold air and blows 15min；
(5) it is finally processed according to conventional instant product, is finally packaged sterilization and instant processed fish meat products are made.
The flesh of fish for inspecting the embodiment of the present invention one by random samples carries out it before the method for the present invention processing, after the method for the present invention processing
The detection such as the resistance to analysis power of percentage of water loss, muscle fibril, chewiness, collagen content, hydroxyproline content, concrete outcome are detailed in following table
One:
Table one:
| Group | Percentage of water loss (%) | Muscle fibril folding power (μm) | Chewiness (g.s) | Collagen content (mg/g) | Hydroxyproline content (mg/g) |
| Before processing | 2.8±0.07 | 28.55±3.91 | 541.28±67.02 | 2.50±0.08 | 0.28±0.02 |
| After processing | 2.29±0.13 | 36.18±4.67 | 603.35±43.16 | 2.25±0.10 | 0.35±0.06 |
By above-mentioned table one it is found that by means of the present invention, being effectively improved the muscle fibril tolerance and chewiness of the flesh of fish,
And the damage of fish collagen is small.
Claims (1)
1. a kind of method for improving instant processed fish meat products quality, includes the following steps:
(1) feedstock processing: the fresh and alive fish slaughter come will be bought back, gutting, abdomen black film, fish scale, fin wash fish blood
Afterwards, the next step is immediately entered；
(2) it pre-processes: salt and cooking wine will be uniformly spread by the flesh of fish of step (1) processing, with being put into ice after plastic film wrapped
Marinated-the 36h for 24 hours of case；
(3) protein isomery: impregnating 10-25min for being put into prepared isomery liquid by the flesh of fish of step (2) processing,
Middle isomery liquid is mixed by the raw material of following weight percent: papain 1-3%, algin 10-20%, konjac glucomannan 8-
10%, salt 3-5%, cooking wine 10-15%, 3-5%, 30-35 DEG C of vinegar of warm water 40-50%；
(4) anxious heat, chilling: the flesh of fish taking-up by step (3) processing is drained into surface isomerization liquid, is sent into 100-120 DEG C of baking
5-8min is dried in case, is immediately placed in 30-50 DEG C of cold air after taking-up and is blown 15-20min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811014647.4A CN109170644A (en) | 2018-08-31 | 2018-08-31 | A method of improving instant processed fish meat products quality |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811014647.4A CN109170644A (en) | 2018-08-31 | 2018-08-31 | A method of improving instant processed fish meat products quality |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109170644A true CN109170644A (en) | 2019-01-11 |
Family
ID=64917452
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811014647.4A Pending CN109170644A (en) | 2018-08-31 | 2018-08-31 | A method of improving instant processed fish meat products quality |
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| Country | Link |
|---|---|
| CN (1) | CN109170644A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1960645A (en) * | 2004-04-20 | 2007-05-09 | 株式会社阿部龟商店 | Process for producing softened and processed fish meat |
| CN101836745A (en) * | 2010-06-07 | 2010-09-22 | 鞍山嘉鲜农业发展有限公司 | Instant leisure grilled snakehead fish fillet and preparation method thereof |
-
2018
- 2018-08-31 CN CN201811014647.4A patent/CN109170644A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1960645A (en) * | 2004-04-20 | 2007-05-09 | 株式会社阿部龟商店 | Process for producing softened and processed fish meat |
| CN101836745A (en) * | 2010-06-07 | 2010-09-22 | 鞍山嘉鲜农业发展有限公司 | Instant leisure grilled snakehead fish fillet and preparation method thereof |
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Application publication date: 20190111 |