CN109363060A - 一种蛙肉保鲜保味的加工方法 - Google Patents
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Abstract
本发明公开一种蛙肉保鲜保味的加工方法，包括加工设备的准备、宰杀剖肚、浸泡处理、风干、急冻、长期冷冻等处理工序，能够有效保证解冻后品质，尤其是保证口感与鲜牛蛙相差不明显；而且有效延缓蛙肉蛋白质的腐败变质，优化了保藏效果。
Description
技术领域
本发明涉及一种蛙肉保鲜保味的加工方法，属于食品加工技术领域。
背景技术
牛蛙的营养价值极其丰富，每100g蛙肉中含蛋白质19.9g、脂肪0.3g，是一种高蛋白、低脂肪、低胆固醇的营养食品，经常食用对人体有促进气血旺盛、精力充沛、滋阴壮阳、养心安神等功效，牛蛙还有滋补解毒的作用。
目前牛蛙以鲜活产品为主，冬季是产蛙旺季，淡季时市场牛蛙供不应求，若是将牛蛙做成冷冻食品，可保证原料市场供求稳定，冻牛蛙一般是由新鲜牛蛙经宰杀、去血水、冷冻、包冰衣而得，但这种冷冻方法的牛蛙在贮存过程中失水率较大，解冻后品质难以保证，口感与鲜牛蛙有很大差距。
发明内容
针对上述现有技术存在的不足，本发明的目的是提供一种蛙肉保鲜保味的加工方法。
为实现上述目的，本发明采用的技术方案是：蛙肉保鲜保味的加工方法，包括如下步骤：
（1）加工设备的准备：建立蛙肉保鲜保味加工生产线，该生产线包括机架，以及固定在机架上的按输送前后方向依次设置的宰剖台、浸泡池、风干箱、急冻室，其中宰剖台上开设有宰杀杂物收集口，在宰杀杂物收集口下方固定收集箱，在宰剖台一端固定连接有输送线，输送线包括输送辊、输送网孔带、驱动电机，输送网孔带从宰剖台输送后端出发、经沉入浸泡池、进入风干箱、延伸至急冻室的上方，输送网孔带绕在多个输送辊上并由驱动电机驱动，输送网孔带上固定有与输送方向同向多根的挡条，挡条与挡条之间形成蛙肉通道；在浸泡池内底部固定有超声波发生器的振子，超声波发生器除振子以外的其他部分固定在浸泡池外壁上；风干箱在输送前后侧各开设有一供输送线穿过的门，在门上固定有挡风帘，风干箱上通过管道连接有气泵，气泵的进口连接有气源；急冻室包括具有夹层结构的保温罐体、固定在保温罐体内的升降机构，升降机构的顶部固定有网孔状的托盘，在托盘位于输送线尾端的下方，保温罐体顶部通过旋转轴连接有保温盖，保温盖与保温罐体实现旋转封闭和旋转打开；
（2）宰杀剖肚：将牛蛙在宰剖台上进行切头、去内脏、去皮，去掉的废物则推入宰杀杂物收集口，由收集箱收集，而然蛙肉通过推入输送线前端，由输送线输送到浸泡池内；
（3）浸泡处理：在浸泡池中事先加入由紫苏汁5-8份、薄荷汁3-5份、乳酸链球菌素1-3份、溶菌酶1-3份、聚赖氨酸1-3份、食盐3-5份、柠檬汁5-10份、2-5℃的经烧开过的水80-100份混合而成的混合液，经过步骤（1）处理的蛙肉在浸泡池中浸泡5-8min；
（4）风干：经过步骤（2）浸泡处理的蛙肉输送至风干区，将蛙肉采用保鲜气体进行风干至含水率为80-90%，其中保鲜气体是由25-35%体积分数的氧气、65-75%体积分数的氮气组成；
（5）急冻：将经过步骤（4）处理的蛙肉送入急冻室内，采用-180℃的液氮进行急冻；
（6）长期冷冻：将经过步骤（4）处理的冻蛙肉用冰箱长期保存在-25~-30℃下保藏。
与现有技术相比，本发明具备的有益效果：
1、在冷冻前先经过预处理除腥、保鲜后再经风干、液氮急冻等，有效降低冷冻后的牛蛙在贮存过程中失水率，保证解冻后品质，尤其是保证口感与鲜牛蛙相差不明显；
2、采用本发明的方法，有效延缓蛙肉蛋白质的腐败变质，优化了保藏效果。
附图说明
图1为本发明的结构主视图
图2为本发明的结构俯视图。
具体实施方式
现在结合具体实施例，对本发明作进一步的阐述。
实施例一
蛙肉保鲜保味的加工方法，包括如下步骤：
（1）加工设备的准备：如图1、图2所示，建立蛙肉保鲜保味加工生产线，该生产线包括机架1，以及固定在机架1上的按输送前后方向依次设置的宰剖台2、浸泡池3、风干箱4、急冻室5，其中宰剖台1上开设并固定有宰杀杂物收集口2.1，在宰杀杂物收集口2.1下方固定收集箱6，在宰剖台2一端固定连接有输送线7，输送线7包括输送辊、输送网孔带7.1、驱动电机，输送网孔带7.1从宰剖台2输送后端出发、经沉入浸泡池3、进入风干箱4、延伸至急冻室5的上方，输送网孔带7.1绕在多个输送辊上并由驱动电机驱动，输送网孔带7.1上固定有与输送方向同向多根的挡条7.2，挡条7.2与挡条7.2之间形成蛙肉通道；在浸泡池3内底部固定有超声波发生器的振子8，超声波发生器除振子8以外的其他部分固定在浸泡池3外壁上；风干箱4在输送前后侧各开设有一供输送线7穿过的门，在门上固定有挡风帘，风干箱4上通过管道连接有气泵9，气泵9的进口连接有气源；急冻室5包括具有夹层结构的保温罐体5.1、固定在保温罐体5.1内的升降机构5.2，升降机构5.2的顶部固定有网孔状的托盘5.3，托盘5.3位于输送线尾端的下方，保温罐体5.1顶部通过旋转轴连接有保温盖5.4，保温盖5.4与保温罐体5.1之间实现旋转封闭和旋转打开；
（2）宰杀剖肚：将牛蛙在宰剖台2上进行切头、去内脏、去皮，去掉的废物则推入宰杀杂物收集口2.1，由收集箱6收集，而然蛙肉通过推入输送线7前端，由输送线输送到浸泡池内；
（3）浸泡处理：在浸泡池中事先加入由紫苏汁8份、薄荷汁3份、乳酸链球菌素1份、溶菌酶1份、聚赖氨酸1份、食盐3份、柠檬汁5份、2℃的经烧开过的水80份混合而成的混合液，经过步骤（1）处理的蛙肉在浸泡池中浸泡5min；
（4）风干：经过步骤（2）浸泡处理的蛙肉输送至风干区，将蛙肉采用保鲜气体进行风干至含水率为90%，其中保鲜气体是由35%体积分数的氧气、65%体积分数的氮气组成；
（5）急冻：将经过步骤（4）处理的蛙肉送入急冻室内，采用-180℃的液氮进行急冻；
（6）长期冷冻：将经过步骤（4）处理的冻蛙肉用冰箱长期保存在-25~-30℃下保藏。
实施例二
蛙肉保鲜保味的加工方法，包括如下步骤：
（1）加工设备的准备：如图1、图2所示，建立蛙肉保鲜保味加工生产线，该生产线包括机架1，以及固定在机架1上的按输送前后方向依次设置的宰剖台2、浸泡池3、风干箱4、急冻室5，其中宰剖台1上开设并固定有宰杀杂物收集口2.1，在宰杀杂物收集口2.1下方固定收集箱6，在宰剖台2一端固定连接有输送线7，输送线7包括输送辊、输送网孔带7.1、驱动电机，输送网孔带7.1从宰剖台2输送后端出发、经沉入浸泡池3、进入风干箱4、延伸至急冻室5的上方，输送网孔带7.1绕在多个输送辊上并由驱动电机驱动，输送网孔带7.1上固定有与输送方向同向多根的挡条7.2，挡条7.2与挡条7.2之间形成蛙肉通道；在浸泡池3内底部固定有超声波发生器的振子8，超声波发生器除振子8以外的其他部分固定在浸泡池3外壁上；风干箱4在输送前后侧各开设有一供输送线7穿过的门，在门上固定有挡风帘，风干箱4上通过管道连接有气泵9，气泵9的进口连接有气源；急冻室5包括具有夹层结构的保温罐体5.1、固定在保温罐体5.1内的升降机构5.2，升降机构5.2的顶部固定有网孔状的托盘5.3，托盘5.3位于输送线尾端的下方，保温罐体5.1顶部通过旋转轴连接有保温盖5.4，保温盖5.4与保温罐体5.1之间实现旋转封闭和旋转打开；
（2）宰杀剖肚：将牛蛙在宰剖台2上进行切头、去内脏、去皮，去掉的废物则推入宰杀杂物收集口2.1，由收集箱6收集，而然蛙肉通过推入输送线7前端，由输送线输送到浸泡池内；
（3）浸泡处理：在浸泡池中事先加入由紫苏汁8份、薄荷汁5份、乳酸链球菌素3份、溶菌酶3份、聚赖氨酸3份、食盐5份、柠檬汁10份、5℃的经烧开过的水100份混合而成的混合液，经过步骤（1）处理的蛙肉在浸泡池中浸泡8min；
（4）风干：经过步骤（2）浸泡处理的蛙肉输送至风干区，将蛙肉采用保鲜气体进行风干至含水率为85%，其中保鲜气体是由25%体积分数的氧气、75%体积分数的氮气组成；
（5）急冻：将经过步骤（4）处理的蛙肉送入急冻室内，采用-180℃的液氮进行急冻；
（6）长期冷冻：将经过步骤（4）处理的冻蛙肉用冰箱长期保存在-25~-30℃下保藏。
Claims (1)
1.一种蛙肉保鲜保味的加工方法，包括如下步骤：
（1）加工设备的准备：建立蛙肉保鲜保味加工生产线，该生产线包括机架，以及固定在机架上的按输送前后方向依次设置的宰剖台、浸泡池、风干箱、急冻室，其中宰剖台上开设有宰杀杂物收集口，在宰杀杂物收集口下方固定收集箱，在宰剖台一端固定连接有输送线，输送线包括输送辊、输送网孔带、驱动电机，输送网孔带从宰剖台输送后端出发、经沉入浸泡池、进入风干箱、延伸至急冻室的上方，输送网孔带绕在多个输送辊上并由驱动电机驱动，输送网孔带上固定有与输送方向同向多根的挡条，挡条与挡条之间形成蛙肉通道；在浸泡池内底部固定有超声波发生器的振子，超声波发生器除振子以外的其他部分固定在浸泡池外壁上；风干箱在输送前后侧各开设有一供输送线穿过的门，在门上固定有挡风帘，风干箱上通过管道连接有气泵，气泵的进口连接有气源；急冻室包括具有夹层结构的保温罐体、固定在保温罐体内的升降机构，升降机构的顶部固定有网孔状的托盘，在托盘位于输送线尾端的下方，保温罐体顶部通过旋转轴连接有保温盖，保温盖与保温罐体实现旋转封闭和旋转打开；
（2）宰杀剖肚：将牛蛙在宰剖台上进行切头、去内脏、去皮，去掉的废物则推入宰杀杂物收集口，由收集箱收集，而然蛙肉通过推入输送线前端，由输送线输送到浸泡池内；
（3）浸泡处理：在浸泡池中事先加入由紫苏汁5-8份、薄荷汁3-5份、乳酸链球菌素1-3份、溶菌酶1-3份、聚赖氨酸1-3份、食盐3-5份、柠檬汁5-10份、2-5℃的经烧开过的水80-100份混合而成的混合液，经过步骤（1）处理的蛙肉在浸泡池中浸泡5-8min；
（4）风干：经过步骤（2）浸泡处理的蛙肉输送至风干区，将蛙肉采用保鲜气体进行风干至含水率为80-90%，其中保鲜气体是由25-35%体积分数的氧气、65-75%体积分数的氮气组成；
（5）急冻：将经过步骤（4）处理的蛙肉送入急冻室内，采用-180℃的液氮进行急冻；
（6）长期冷冻：将经过步骤（4）处理的冻蛙肉用冰箱长期保存在-25~-30℃下保藏。
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