CN109363105B - 一种金枪鱼鱼脯加工方法 - Google Patents
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Abstract
本发明涉及食品加工技术领域,解决了现有技术鱼肉原料存在腥味和酸性物质导致后续加工鱼脯肉风味变差的问题,公开了一种金枪鱼鱼脯加工方法。该制备方法为取新鲜的金枪鱼鱼脯,在鱼脯两面抛撒吸附剂;将鱼脯用清水漂洗然后加入小苏打脱酸;将鱼脯送入斩拌机中进性空斩;向斩拌机中加入食盐进性盐斩;向斩拌机中加入糖、料酒、五香粉、玉米淀粉、红曲红、鱼露、黑胡椒粉、复合磷酸盐、改性黄柏内酯进性调味斩;从斩拌机中取出鱼脯,压匀摊片,刷涂蜂蜜过程中抛撒芝麻于鱼脯表面,烘烤;最后进性切片包装即得金枪鱼鱼脯成品。本发明去除了金枪鱼鱼脯原料中的腥味和酸性物质,从而大大提高金枪鱼鱼脯的风味。
Description
技术领域
本发明涉及食品加工技术领域,尤其是涉及一种金枪鱼鱼脯加工方法。
背景技术
金枪鱼类是硬骨鱼纲鲈形目鲭科鱼类中具有胸甲的几个属鱼类的总称,又称鲔鱼、吞拿鱼,是一种生活在海洋中上层水域的高度洄游性鱼类,主要分别在太平洋、大西洋、印度洋的热带、亚热带以及温带广阔水域。常见的金枪鱼类有5个属,17个种。主要包括长鳍金枪鱼、大西洋金枪鱼、黄鳍金枪鱼、大眼金枪鱼、蓝鳍金枪鱼、鲣鱼等。金枪鱼肉质鲜嫩,蛋白质含量很高,生物价高达90,氨基酸配合优越;富含DHA、EPA等具有生物活性的高度多不饱和脂肪酸,可促进大脑发育、有效预防心脑血管疾病;同时,蛋氨酸、牛磺酸、矿物质和维生素含量丰富,是国际营养协会推荐的绿色无污染食品。中国专利公开号CN104000241公开了一种全鱼脯制备方法,它是将鱼骨、鱼肉碎、鱼皮、鱼鳍、鱼鳞和羊脂等经过前处理后放入绞肉机中,经过空擂、盐擂和调味擂三个擂溃阶段制成具有全羊羊脂混合全鱼胶,经摊片、烘干、烘烤、切片、内包装、消毒、外包装工艺制成全鱼脯。此全鱼脯在预处理过程中没有去除鱼肉中的腥味和酸性物质,对后续加工的鱼肉味道影响较大,鱼肉风味变差。
发明内容
本发明是为了克服现有技术鱼肉中存在腥味和酸性物质导致后续加工鱼肉风味变差的问题,提供一种提高金枪鱼鱼脯风味的加工方法。
为了实现上述目的,本发明采用以下技术方案:一种金枪鱼鱼脯加工方法,包括以下步骤:
1)采肉:取新鲜的金枪鱼鱼脯,在鱼脯两面抛撒吸附剂,于-5~-3℃下吸附18~24h;
2)漂洗脱酸:将鱼脯用清水漂洗3~5次,然后浸于浓度为1~1.5wt%小苏打水溶液中,在3~4℃下浸泡20~30min,取出后沥干,直至无液滴滴下;
3)空斩:将鱼脯送入斩拌机中,进行空斩10~15min;
4)盐斩:向斩拌机中加入食盐进行盐斩5~10min,食盐添加量为鱼脯重量的0.5~1%;
5)调味斩:向斩拌机中加入糖、料酒、五香粉、玉米淀粉、红曲红、鱼露、黑胡椒粉、复合磷酸盐、改性黄柏内酯得到混料,继续斩拌10~20min;
6)烤制:从斩拌机中取出鱼脯,压匀摊片,在170~180℃下烘烤15~20min,在烘烤后的鱼脯上刷涂蜂蜜,在刷涂蜂蜜过程中抛撒芝麻于鱼脯表面,在150~160℃下继续烘烤5~10min;
7)切片包装:将烘烤后的鱼脯冷却后切片,装入包装袋中密封,即得金枪鱼鱼脯成品。
本发明先使用吸附剂物质吸附的方法除去鱼肉中的腥味和鱼肉中少量的重金属元素,防止后续加工过程中腥味对鱼肉味道造成影响和有害物质危害人体健康;然后进行漂洗脱酸,洗去鱼脯表面的吸附剂,由于金枪鱼体内还有较高含量的乳酸,加热后使鱼肉具有较浓的酸味,乳酸存在于鱼肉内部,脱酸过程中直接将鱼脯浸入小苏打中起不到很好的脱酸作用,本发明先使用吸附剂将鱼体内酸性物质吸附至鱼体或吸附剂表面,然后配合使用小苏打溶液中浸泡去除鱼体内的酸性物质,大大提高乳酸的去除率,从而提高鱼肉的风味;调味斩过程中加入改性黄柏内酯,改性黄柏内酯为天然的抗菌物质,能够延长鱼脯的保质期,另外由于为天然成分,不仅对身体无毒副作用,还有益人体健康;烘烤过程中采用在刷涂蜂蜜过程中撒芝麻于鱼脯表面,使芝麻包裹于蜂蜜中,防止烘烤过程中芝麻变的糊焦。
作为优选,所述步骤1)吸附剂为改性活性白土。
作为优选,所述改性活性白土的制备方法包括以下步骤:
将蒙脱石粘土加入质量浓度为10~15%的硫酸溶液中,在80~90℃下浸泡20~24h,离心分离,在60~80℃下干燥得到活性白土;将活性白土加入质量浓度为5~10%氢氧化钙溶液中,升温至80~90℃,搅拌反应2~5h,离心分离,在135~140℃下干燥8~12h,得到前驱体,备用;将银杏酚酸类提取物加入水,搅拌溶解,银杏酚酸类提取物添加量为水的5~10wt%,然后加入前驱体,升温至50~60℃,超声振荡1~2h,离心分离,干燥得到改性活性白土。
本发明在蒙脱石粘土中加入硫酸溶液,使用一价的氢离子取代膨润土层间可交换的钙离子、镁离子、铝离子、铁离子,从而增大蒙脱石晶层间距,形成了微孔网络结构,使比表面积和孔隙度增加,提高吸附效果;将活性白土加入氢氧化钙溶液中,由于蒙脱石晶层间距增大,氢氧化钙能够扩散到活性白土内部的酸性活性中心表面,被酸性活性中心吸附,银杏酚酸类提取物中的羧基与氢氧化钙中的钙离子形成配位作用,从而使银杏酚酸类提取物固定于蒙脱石晶层之间。在改性活性白土吸附过程中,改性活性白土内部的氢氧化钙还能够对酸性物质起到中和作用,进一步提高酸性物质的去除率。由于吸附过程中吸附时间较长,鱼脯肉上容易滋生细菌,利用银杏酚酸类提取物的抗菌作用,防止鱼脯肉质变质,另外银杏酚酸类提取物固定与蒙脱石晶层间,由于分子间作用力,可以提高腥味物质和酸性物质的吸附效率。
作为优选,所述活化白土添加量为氢氧化钙溶液的15~20wt%。
作为优选,所述前驱体与银杏酚酸类提取物的质量比为1:0.25~0.5。
作为优选,所述步骤5)中各组分的重量配比为:鱼脯240~260份,糖15~20份,料酒5~10份,五香粉1~3份,玉米淀粉20~30份,红曲红0.5~1份,鱼露10~15份,黑胡椒粉2~5份,改性黄柏内酯1~3份,复合磷酸盐0.2~0.5份。
作为优选,所述改性黄柏内酯的制备方法包括以下步骤:
将黄柏内酯加入质量分数为60~70%乙醇水溶液中搅拌溶解,黄柏内酯添加量为乙醇水溶液的10~20wt%,加入柚苷酶,柚苷酶添加量为黄柏内酯的4~6wt%,在35~42℃下酶解25~40min,旋转蒸发浓缩后真空干燥得到改性黄柏内酯。
由于黄柏内脂具有较强的苦味,影响鱼肉的风味,本发明使用柚苷酶来去除黄柏内酯苦味,将黄柏内脂在柚苷酶的作用下转换为没有苦味的脱氢柠檬苦酸环内脂,从而避免黄柏内脂对鱼肉风味造成破换。
因此,本发明具有如下有益效果:(1)去除金枪鱼鱼脯中的腥味和酸性物质,从而大大提高金枪鱼鱼脯的风味;(2)使用天然物质作为金枪鱼鱼脯成品的抗菌剂,对身体无毒无害,不破换鱼产品风味。
具体实施方式
下面通过具体实施例,对本发明的技术方案做进一步说明。
本发明中,若非特指,所采用的原料和设备等均可从市场购得或是本领域常用的,实施例中的方法,如无特别说明,均为本领域的常规方法。
实施例1
改性活性白土的制备方法包括以下步骤:
将蒙脱石粘土加入质量浓度为13%的硫酸溶液中,在85℃下浸泡22h,离心分离,在70℃下干燥得到活性白土;将活性白土加入质量浓度为7%氢氧化钙溶液中,活化白土添加量为氢氧化钙溶液的17wt%,升温至85℃,搅拌反应3h,离心分离,在137℃下干燥10h,得到前驱体,备用;将银杏酚酸类提取物加入水,搅拌溶解,银杏酚酸类提取物添加量为水的8wt%,然后加入前驱体,前驱体与银杏酚酸类提取物的质量比为1:0.35,升温至55℃,超声振荡1.5h,离心分离,干燥得到改性活性白土。
改性黄柏内酯的制备方法包括以下步骤:
将黄柏内酯加入质量分数为65%乙醇水溶液中搅拌溶解,黄柏内酯添加量为乙醇水溶液的15wt%,加入柚苷酶,柚苷酶添加量为黄柏内酯的5wt%,在38℃下酶解35min,旋转蒸发浓缩后真空干燥得到改性黄柏内酯。
金枪鱼鱼脯加工方法,包括以下步骤:
1)采肉:取新鲜的金枪鱼鱼脯,在鱼脯两面抛撒吸附剂改性活性白土,于-4℃下吸附20h;
2)漂洗脱酸:将鱼脯用清水漂洗4次,然后浸于浓度为1.2wt%小苏打水溶液中,在3.5℃下浸泡25min,取出后沥干,直至无液滴滴下;
3)空斩:将鱼脯送入斩拌机中,进行空斩12min;
4)盐斩:向斩拌机中加入食盐进行盐斩7min,食盐添加量为鱼脯重量的0.8%;
5)调味斩:向斩拌机中加入糖、料酒、五香粉、玉米淀粉、红曲红、鱼露、黑胡椒粉、复合磷酸盐、改性黄柏内酯得到混料,各组分的重量配比为:鱼脯250份、糖18份、料酒8份、五香粉2份、玉米淀粉25份、红曲红0.8份、鱼露13份、黑胡椒粉3.5份、改性黄柏内酯2份和复合磷酸盐0.3份,继续斩拌15min;
6)烤制:从斩拌机中取出鱼脯,压匀摊片,在175℃下烘烤18min,在烘烤后的鱼脯上刷涂蜂蜜,在刷涂蜂蜜过程中抛撒芝麻于鱼脯表面,在155℃下继续烘烤8min;
7)切片包装:将烘烤后的鱼脯冷却后切片,装入包装袋中密封,即得金枪鱼鱼脯成品。
实施例2
改性活性白土的制备方法包括以下步骤:
将蒙脱石粘土加入质量浓度为12%的硫酸溶液中,在81℃下浸泡22h,离心分离,在65℃下干燥得到活性白土;将活性白土加入质量浓度为6%氢氧化钙溶液中,活化白土添加量为氢氧化钙溶液的16wt%,升温至83℃,搅拌反应2.5h,离心分离,在136℃下干燥9h,得到前驱体,备用;将银杏酚酸类提取物加入水,搅拌溶解,银杏酚酸类提取物添加量为水的6wt%,然后加入前驱体,前驱体与银杏酚酸类提取物的质量比为1:0.3,升温至52℃,超声振荡1.5h,离心分离,干燥得到改性活性白土。
改性黄柏内酯的制备方法包括以下步骤:
将黄柏内酯加入质量分数为65%乙醇水溶液中搅拌溶解,黄柏内酯添加量为乙醇水溶液的11wt%,加入柚苷酶,柚苷酶添加量为黄柏内酯的4.5wt%,在36℃下酶解27min,旋转蒸发浓缩后真空干燥得到改性黄柏内酯。
金枪鱼鱼脯加工方法,包括以下步骤:
1)采肉:取新鲜的金枪鱼鱼脯,在鱼脯两面抛撒吸附剂改性活性白土,于-5℃下吸附19h;
2)漂洗脱酸:将鱼脯用清水漂洗3次,然后浸于浓度为1wt%小苏打水溶液中,在3℃下浸泡22min,取出后沥干,直至无液滴滴下;
3)空斩:将鱼脯送入斩拌机中,进行空斩12min;
4)盐斩:向斩拌机中加入食盐进行盐斩6min,食盐添加量为鱼脯重量的0.6%;
5)调味斩:向斩拌机中加入糖、料酒、五香粉、玉米淀粉、红曲红、鱼露、黑胡椒粉、复合磷酸盐、改性黄柏内酯得到混料,各组分的重量配比为:鱼脯245份、糖16份、料酒6份、五香粉1.5份、玉米淀粉22份、红曲红0.6份、鱼露11份、黑胡椒粉2.5份、改性黄柏内酯1份和复合磷酸盐0.3份,继续斩拌12min;
6)烤制:从斩拌机中取出鱼脯,压匀摊片,在172℃下烘烤16min,在烘烤后的鱼脯上刷涂蜂蜜,在刷涂蜂蜜过程中抛撒芝麻于鱼脯表面,在153℃下继续烘烤6min;
7)切片包装:将烘烤后的鱼脯冷却后切片,装入包装袋中密封,即得金枪鱼鱼脯成品。
实施例3
改性活性白土的制备方法包括以下步骤:
将蒙脱石粘土加入质量浓度为14%的硫酸溶液中,在88℃下浸泡23h,离心分离,在75℃下干燥得到活性白土;将活性白土加入质量浓度为8%氢氧化钙溶液中,活化白土添加量为氢氧化钙溶液的18wt%,升温至89℃,搅拌反应4.5h,离心分离,在138℃下干燥11h,得到前驱体,备用;将银杏酚酸类提取物加入水,搅拌溶解,银杏酚酸类提取物添加量为水的9wt%,然后加入前驱体,前驱体与银杏酚酸类提取物的质量比为1:0.45,升温至58℃,超声振荡1.5h,离心分离,干燥得到改性活性白土。
改性黄柏内酯的制备方法包括以下步骤:
将黄柏内酯加入质量分数为68%乙醇水溶液中搅拌溶解,黄柏内酯添加量为乙醇水溶液的19wt%,加入柚苷酶,柚苷酶添加量为黄柏内酯的5.5wt%,在41℃下酶解35min,旋转蒸发浓缩后真空干燥得到改性黄柏内酯。
金枪鱼鱼脯加工方法,包括以下步骤:
1)采肉:取新鲜的金枪鱼鱼脯,在鱼脯两面抛撒吸附剂改性活性白土,于-3℃下吸附22h;
2)漂洗脱酸:将鱼脯用清水漂洗5次,然后浸于浓度为1.4wt%小苏打水溶液中,在4℃下浸泡28min,取出后沥干,直至无液滴滴下;
3)空斩:将鱼脯送入斩拌机中,进行空斩14min;
4)盐斩:向斩拌机中加入食盐进行盐斩9min,食盐添加量为鱼脯重量的0.8%;
5)调味斩:向斩拌机中加入糖、料酒、五香粉、玉米淀粉、红曲红、鱼露、黑胡椒粉、复合磷酸盐、改性黄柏内酯得到混料,各组分的重量配比为:鱼脯255份、糖18份、料酒9份、五香粉2.5份、玉米淀粉28份、红曲红0.9份、鱼露14份、黑胡椒粉4份、改性黄柏内酯2.5份和复合磷酸盐0.4份,继续斩拌18min;
6)烤制:从斩拌机中取出鱼脯,压匀摊片,在177℃下烘烤19min,在烘烤后的鱼脯上刷涂蜂蜜,在刷涂蜂蜜过程中抛撒芝麻于鱼脯表面,在158℃下继续烘烤9min;
7)切片包装:将烘烤后的鱼脯冷却后切片,装入包装袋中密封,即得金枪鱼鱼脯成品。
实施例4
改性活性白土的制备方法包括以下步骤:
将蒙脱石粘土加入质量浓度为15%的硫酸溶液中,在90℃下浸泡24h,离心分离,在80℃下干燥得到活性白土;将活性白土加入质量浓度为10%氢氧化钙溶液中,活化白土添加量为氢氧化钙溶液的20wt%,升温至90℃,搅拌反应5h,离心分离,在140℃下干燥12h,得到前驱体,备用;将银杏酚酸类提取物加入水,搅拌溶解,银杏酚酸类提取物添加量为水的10wt%,然后加入前驱体,前驱体与银杏酚酸类提取物的质量比为1: 0.5,升温至60℃,超声振荡2h,离心分离,干燥得到改性活性白土。
改性黄柏内酯的制备方法包括以下步骤:
将黄柏内酯加入质量分数为70%乙醇水溶液中搅拌溶解,黄柏内酯添加量为乙醇水溶液的20wt%,加入柚苷酶,柚苷酶添加量为黄柏内酯的6wt%,在42℃下酶解40min,旋转蒸发浓缩后真空干燥得到改性黄柏内酯。
金枪鱼鱼脯加工方法,包括以下步骤:
1)采肉:取新鲜的金枪鱼鱼脯,在鱼脯两面抛撒吸附剂改性活性白土,于-3℃下吸附24h;
2)漂洗脱酸:将鱼脯用清水漂洗5次,然后浸于浓度为1.5wt%小苏打水溶液中,在4℃下浸泡30min,取出后沥干,直至无液滴滴下;
3)空斩:将鱼脯送入斩拌机中,进行空斩15min;
4)盐斩:向斩拌机中加入食盐进行盐斩10min,食盐添加量为鱼脯重量的1%;
5)调味斩:向斩拌机中加入糖、料酒、五香粉、玉米淀粉、红曲红、鱼露、黑胡椒粉、复合磷酸盐、改性黄柏内酯得到混料,各组分的重量配比为:鱼脯260份、糖20份、料酒10份、五香粉3份、玉米淀粉30份、红曲红1份、鱼露15份、黑胡椒粉5份、改性黄柏内酯3份和复合磷酸盐0.5份,继续斩拌20min;
6)烤制:从斩拌机中取出鱼脯,压匀摊片,在180℃下烘烤20min,在烘烤后的鱼脯上刷涂蜂蜜,在刷涂蜂蜜过程中抛撒芝麻于鱼脯表面,在160℃下继续烘烤10min;
7)切片包装:将烘烤后的鱼脯冷却后切片,装入包装袋中密封,即得金枪鱼鱼脯成品。
实施例5
改性活性白土的制备方法包括以下步骤:
将蒙脱石粘土加入质量浓度为10%的硫酸溶液中,在80℃下浸泡20h,离心分离,在60℃下干燥得到活性白土;将活性白土加入质量浓度为5%氢氧化钙溶液中,活化白土添加量为氢氧化钙溶液的15wt%,升温至80℃,搅拌反应2h,离心分离,在135℃下干燥8h,得到前驱体,备用;将银杏酚酸类提取物加入水,搅拌溶解,银杏酚酸类提取物添加量为水的5wt%,然后加入前驱体,前驱体与银杏酚酸类提取物的质量比为1:0.25,升温至50℃,超声振荡1h,离心分离,干燥得到改性活性白土。
改性黄柏内酯的制备方法包括以下步骤:
将黄柏内酯加入质量分数为60%乙醇水溶液中搅拌溶解,黄柏内酯添加量为乙醇水溶液的10wt%,加入柚苷酶,柚苷酶添加量为黄柏内酯的4wt%,在35℃下酶解25min,旋转蒸发浓缩后真空干燥得到改性黄柏内酯。
金枪鱼鱼脯加工方法,包括以下步骤:
1)采肉:取新鲜的金枪鱼鱼脯,在鱼脯两面抛撒吸附剂改性活性白土,于-5℃下吸附18h;
2)漂洗脱酸:将鱼脯用清水漂洗3次,然后浸于浓度为1wt%小苏打水溶液中,在3℃下浸泡20min,取出后沥干,直至无液滴滴下;
3)空斩:将鱼脯送入斩拌机中,进行空斩10min;
4)盐斩:向斩拌机中加入食盐进行盐斩5min,食盐添加量为鱼脯重量的0.5%;
5)调味斩:向斩拌机中加入糖、料酒、五香粉、玉米淀粉、红曲红、鱼露、黑胡椒粉、复合磷酸盐、改性黄柏内酯得到混料,各组分的重量配比为:鱼脯240份、糖15份、料酒5份、五香粉1份、玉米淀粉20份、红曲红0.5份、鱼露10份、黑胡椒粉2份、改性黄柏内酯1份和复合磷酸盐0.2份,继续斩拌10min;
6)烤制:从斩拌机中取出鱼脯,压匀摊片,在170℃下烘烤15min,在烘烤后的鱼脯上刷涂蜂蜜,在刷涂蜂蜜过程中抛撒芝麻于鱼脯表面,在150℃下继续烘烤5min;
7)切片包装:将烘烤后的鱼脯冷却后切片,装入包装袋中密封,即得金枪鱼鱼脯成品。
感官指标:
项目 | |
色泽 | 琥珀色或深褐色,表面略带光泽 |
弹性 | 有弹性和韧性 |
组织状态 | 块形大小随意,整齐划一,厚薄均匀 |
风味 | 微甜中带鲜 |
口感 | 咀嚼时有略微的纤维感 |
理化指标:
蛋白质含量≥55%
水分含量10~15%
铅≤0.5mg/kg
汞≤0.5mg/kg
锡≤50mg/kg
铜≤2mg/kg
本发明制备的金枪鱼鱼脯咀嚼时有略微的纤维感,微甜中带鲜,风味较佳,另外蛋白质含量较高,重金属含量低,符合国家安全标准。
以上所述,仅是本发明的较佳实施例而已,并非对本发明作任何形式上的限制,虽然本发明已以较佳实施例揭露如上,然而并非用以限定本发明,任何熟悉本专业的技术人员,在不脱离本发明技术方案范围内,当可利用上述揭示的技术内容作出些许更动或修饰为等同变化的等效实施例,但凡是未脱离本发明技术方案内容,依据本发明的技术实质对以上实施例所作的任何简单修改、等同变化与修饰,均仍属于本发明技术方案的范围内。
Claims (4)
1.一种金枪鱼鱼脯加工方法,其特征在于,包括以下步骤:
1)采肉:取新鲜的金枪鱼鱼脯,在鱼脯两面抛撒吸附剂,于-5~-3℃下吸附18~24h, 吸附剂为改性活性白土,所述改性活性白土的制备方法包括以下步骤:
将蒙脱石粘土加入质量浓度为10~15%的硫酸溶液中,在80~90℃下浸泡20~24h,离心分离,在60~80℃下干燥得到活性白土;将活性白土加入质量浓度为5~10%氢氧化钙溶液中,升温至80~90℃,搅拌反应2~5h,离心分离,在135~140℃下干燥8~12h,得到前驱体,备用;将银杏酚酸类提取物加入水,搅拌溶解,银杏酚酸类提取物添加量为水的5~10wt%,然后加入前驱体,升温至50~60℃,超声振荡1~2h,离心分离,干燥得到改性活性白土;
2)漂洗脱酸:将鱼脯用清水漂洗3~5次,然后浸于浓度为1~1.5wt%小苏打水溶液中,在3~4℃下浸泡20~30min,取出后沥干,直至无液滴滴下;
3)空斩:将鱼脯送入斩拌机中,进行空斩10~15min;
4)盐斩:向斩拌机中加入食盐进行盐斩5~10min,食盐添加量为鱼脯重量的0.5~1%;
5)调味斩:向斩拌机中加入糖、料酒、五香粉、玉米淀粉、红曲红、鱼露、黑胡椒粉、复合磷酸盐、改性黄柏内酯得到混料,继续斩拌10~20min,所述改性黄柏内酯的制备方法包括以下步骤:
将黄柏内酯加入质量分数为60~70%乙醇水溶液中搅拌溶解,黄柏内酯添加量为乙醇水溶液的10~20wt%,加入柚苷酶,柚苷酶添加量为黄柏内酯的4~6wt%,在35~42℃下酶解25~40min,旋转蒸发浓缩后真空干燥得到改性黄柏内酯;
6)烤制:从斩拌机中取出鱼脯,压匀摊片,在170~180℃下烘烤15~20min,在烘烤后的鱼脯上刷涂蜂蜜,在刷涂蜂蜜过程中抛撒芝麻于鱼脯表面,在150~160℃下继续烘烤5~10min;
7)切片包装:将烘烤后的鱼脯冷却后切片,装入包装袋中密封,即得金枪鱼鱼脯成品。
2.根据权利要求1所述的一种金枪鱼鱼脯的加工方法,其特征在于,所述活化白土添加量为氢氧化钙溶液的15~20wt%。
3.根据权利要求1所述的一种金枪鱼鱼脯的加工方法,其特征在于,所述前驱体与银杏酚酸类提取物的质量比为1:0.25~0.5。
4.根据权利要求1所述的一种金枪鱼鱼脯加工方法,其特征在于,所述步骤5)中各组分的重量配比为:鱼脯240~260份,糖15~20份,料酒5~10份,五香粉1~3份,玉米淀粉20~30份,红曲红0.5~1份,鱼露10~15份,黑胡椒粉2~5份,改性黄柏内酯1~3份,复合磷酸盐0.2~0.5份。
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