CN109567076A - 一种香酥带鱼软罐头加工工艺 - Google Patents
一种香酥带鱼软罐头加工工艺 Download PDFInfo
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Abstract
本发明公开了一种香酥带鱼软罐头加工工艺,包括以下步骤:(1)预处理;(2)去腥;(3)调味;(4)紧质;(5)裹粉;(6)初炸定型;(7)间歇酥炸;(8)脆炸;(9)装袋封口;(10)杀菌。本发明提供了一种工艺步骤简单,可操作性强,适合工业化生产的香酥带鱼软罐头加工工艺,得到的香酥带鱼软罐头含油率较低,咸淡适中,口感松脆,易于保存,便于食用,携带方便,为低值小带鱼提供了一条加工新途径。
Description
技术领域
本发明涉及水产加工技术领域,尤其是涉及一种香酥带鱼软罐头加工工艺。
背景技术
目前我国海水低值小杂鱼特别是小个带鱼产量丰富,但长期以来人们对小个带鱼资源的重视不够,主要作为养殖饵料及饲料鱼粉加工,用于食品加工的比例很低,导致产品附加值低廉。而小个带鱼营养非常丰富,因此如果能以小个带鱼为原料,将其加工成高附加值的休闲食品,一方面可以提高小带鱼的加工附加值,另一方面也将获得良好的经济和社会效益。
例如,申请公布号CN106962824A的中国专利公开了一种即食真空油炸带鱼食品加工工艺,包括以下步骤:1)前处理;2)脱腥;3)配制调味液;4)腌制;5)预风干;6)油炸;7)包装。该带鱼食品加工工艺存在以下缺陷:(1)采用真空油炸,真空油炸油温较低,需要长时间油炸才能将带鱼中的鱼骨炸脆,同时真空油炸对设备的真空度要求较高,导致对设备要求较高;(2)真空油炸时,在真空作用下,产品极易发生皱缩、变形,影响产品外观品质;(3)真空油炸后产品会产生较多的孔洞,导致产品含油率较高;(4)腌制时间较长,长达两小时;(5)带鱼表面光滑,不易均匀裹上,(6)通过添加膨松剂提高油炸后产品表面的松脆度,不利于降低生产成本,同时膨松剂中含有磷酸盐和铝,还添加了具有很强致癌和促癌特性的杂环胺,食用安全性差。
发明内容
本发明是为了解决现有技术的带鱼食品加工工艺所存在的上述问题,提供了一种工艺步骤简单,可操作性强,适合工业化生产的香酥带鱼软罐头加工工艺,得到的香酥带鱼软罐头含油率较低,咸淡适中,口感松脆,易于保存,便于食用,携带方便,为低值小带鱼提供了一条加工新途径。
为了实现上述目的,本发明采用以下技术方案:
本发明的一种香酥带鱼软罐头加工工艺,包括以下步骤:
(1)预处理:将小带鱼去头、去鳍、去内脏及去尾后,切成小段并用清水洗净,沥干,得带鱼段。本发明中的小带鱼可为新鲜带鱼或者冰冻带鱼,冰冻带鱼需进行解冻,用清水洗去带鱼表面的污物,尤其是要去除带鱼体内的黑膜。
(2)去腥:用去腥液对带鱼段进行漂洗,漂洗后沥干。本发明中摒弃常规的浸泡去腥方法,采用去腥液流动漂洗的方式,腥血水及腥味物质不易残留在带鱼上,去腥效果更好。
(3)调味:在步骤(2)中的带鱼段加入腌渍料,于真空条件下进行腌渍。
(4)紧质:将步骤(3)中调味后的带鱼段进行微波干燥,干燥至带鱼段含水率为60~65%。带鱼肉水分含量高,且肌肉组织中的肌纤维较短,直接进行油炸会使带鱼肉开裂并散落,产生碎块,因此本发明在油炸前对带鱼段进行微波干燥以去除部分水分使得肉质收紧,在油炸时不易开裂,同时还可以降低带鱼段的初始水分含量,减少内外压力差,从而降低油炸过程中带鱼段的吸油量,微波干燥相对于传统的热风干燥,干燥时间短,且干燥更为均匀,本发明中带鱼段的含水率非常关键,含水率过低,表面坚硬不易裹粉,含水率过高,油炸时易产生碎块,同时得到的产品含油率高,综合考虑,本发明中控制微波干燥至带鱼段含水率为65~70%。
(5)裹粉:将带鱼段置于干粉中滚动使带鱼段表面均匀裹上干粉,平摊放置。本发明中将带鱼段裹上干粉,干粉可使带鱼段表面保持干燥,在油炸时不易相互粘连,不易溅油,而且也不易吸油,得到的带鱼段形体均匀,同时表面口感更为松脆,口感好。
(6)初炸定型:将步骤(5)中的带鱼段置于120~130℃的食用油中浸炸5~10s后捞出控油20~30s。初炸目的是固定带鱼段的形状,油温不宜过高。
(7)间歇酥炸:将步骤(6)中的带鱼段置于170~180℃的食用油中浸炸60~120s,每油炸5~10s将带鱼段捞起控油冷却10~20s。间歇酥炸目的是使带鱼段炸熟炸透的同时使带鱼骨炸脆,本发明中采用间歇酥炸,每油炸5~10s将带鱼段捞起控油冷却10~20s后再进行油炸可避免带鱼段长时间油炸而炸焦,同时可以保证带鱼骨能炸脆。
(8)脆炸:将步骤(7)中的带鱼段置于210~220℃的食用油中浸炸3~5s后捞出控油,冷却。脆炸温度最高,通过脆炸使带鱼段表面快速失水而变脆,产生酥脆感,并使表面呈金黄色,脆炸时间不宜过长,否则容易造成带鱼段表皮过硬或者炸焦。
(9)装袋封口:将冷却后的带鱼段按所需重量规格装入软包装袋后进行封口。
(10)杀菌:对包装后的带鱼段进行高温杀菌,冷却即得香酥带鱼软罐头产品。
作为优选,步骤(1)中,带鱼段长度为4~6cm。
作为优选,步骤(2)中,漂洗时间为10~15min,去腥液由以下质量百分含量的组分组成:5~10%乙醇,0.01~0.015%香芹酚,1~2%食盐,0.1~0.3%醋酸,余量为水。带鱼腥味较重,很难去除,油炸后会影响产品的风味感官,因此本发明中采用自制的去腥液对带鱼段进行漂洗对带鱼去腥,其中乙醇能去除带鱼段中产生腥味的脂质避免分解产生小分子的腥味物质,同时可减少脂质在油炸过程中产生的哈味;食盐能提高去腥液的渗透压,促进腥味物质的渗出;醋酸能与产生腥味、呈碱性的胺化物(三甲胺等)结合从而减少带鱼的腥味,并可抑制微生物分解脂肪产生腥味;而香芹酚则能够有效掩盖带鱼中的腥味物质,同时具有抑菌和防腐作用,能减少带鱼的腥味,本发明的去腥液通过各组分的配合,对带鱼的腥味去除效果好。
作为优选,步骤(2)中,漂洗温度为5~10℃。
作为优选,步骤(3)中,腌渍时间为15~30min,以带鱼段质量为基准,腌渍料加入如下:1.5~2%食盐,3~5%白砂糖,0.3~0.5%米醋,0.3~0.5%味精,2~3%白酒,0.3~0.5%姜汁,0.1~0.3%胡椒粉,1~1.5%海藻糖。本发明中根据鲜度、甜度、咸度、香味进行评价,最终确定腌渍料配比如前所述制得的香酥带鱼风味及口感最佳,其中白酒去腥效果好,且具有提鲜增香的作用,本发明中添加白酒以替代常规的料酒;本发明还在腌渍料中创造性地加入了海藻糖以增加渗透过程的渗透压,加快腌渍过程,同时配合真空条件,使得腌渍时间大大缩短,同时海藻糖具有多羟基的分子结构,在腌渍过程中能很好地与带鱼段中的自由水分子相结合,降低水分活度,在油炸时减少水的损失,从而降低含油量;另外,海藻糖还具有增稠、增粘作用,有利于后续裹粉步骤中干粉能均匀裹在带鱼段表面,解决了带鱼段光滑不易均匀裹粉的问题。
作为优选,步骤(3)中,腌渍温度为5~15℃。
作为优选,步骤(4)中,所述微波干燥温度为70~75℃。
作为优选,步骤(5)中,所述干粉由玉米淀粉与马铃薯淀粉按质量比1:(2~3)混合而成。本发明中对裹粉进行了优化,采用马铃薯淀粉与玉米淀粉混合而成,玉米淀粉炸后颜色金黄、色泽好,但是炸后易与带鱼段表面分离(脱壳),因此本发明中加入了马铃薯淀粉,马铃薯淀粉支链淀粉的含量达79%以上,黏性大,同时易回软,过多的马铃薯淀粉会影响外裹层的酥脆性,综合考虑,本发明中的干粉选择由玉米淀粉与马铃薯淀粉按质量比1:(2~3)混合而成。
作为优选,步骤(10)中,所述高温杀菌的具体步骤为:将包装好的香酥带鱼软罐头置于高压灭菌锅中以120~125℃湿热灭菌20±5min。
因此,本发明具有如下有益效果:
(1)提供了一种工艺步骤简单,可操作性强,适合工业化生产的香酥带鱼软罐头加工工艺,得到的香酥带鱼软罐头含油率较低,咸淡适中,口感松脆,易于保存,便于食用,携带方便,为低值小带鱼提供了一条加工新途径;
(2)采用去腥液对带鱼段进行漂洗,去腥效果好;
(3)在油炸前对带鱼段进行微波干燥以去除部分水分使得肉质收紧,在油炸时不易裂开,同时还可以降低带鱼段的初始水分含量,减少内外压力差,从而降低油炸过程中带鱼段的吸油量;
(4)采用分步油炸,得到的带鱼段口感酥脆,外表金黄,产品感官品质好。
具体实施方式
下面通过具体实施方式对本发明做进一步的描述。
实施例1
(1)预处理:将小带鱼去头、去鳍、去内脏及去尾后,切成4cm长的小段并用清水洗净,沥干,得带鱼段;
(2)去腥:用去腥液对带鱼段进行漂洗,漂洗后沥干,漂洗温度为5℃,漂洗时间为10min,去腥液由以下质量百分含量的组分组成:5%乙醇,0.01%香芹酚,1%食盐,0.1%醋酸,余量为水;
(3)调味:在步骤(2)中的带鱼段加入腌渍料,于真空条件下进行腌渍,腌渍温度为5℃,腌渍时间为30min,以带鱼段质量为基准,腌渍料加入如下:1.5%食盐,3%白砂糖,0.3%米醋,0.3%味精,2%白酒,0.3%姜汁,0.1%胡椒粉,1%海藻糖;
(4)紧质:将步骤(3)中调味后的带鱼段进行微波干燥,微波干燥温度为70℃,干燥至带鱼段含水率为60%;
(5)裹粉:将带鱼段置于干粉中滚动使带鱼段表面均匀裹上干粉,平摊放置,干粉由玉米淀粉与马铃薯淀粉按质量比1:2混合而成;
(6)初炸定型:将步骤(5)中的带鱼段置于120℃的食用油中浸炸5s后捞出控油20s;
(7)间歇酥炸:将步骤(6)中的带鱼段置于170℃的食用油中浸炸60s,每油炸5s将带鱼段捞起控油冷却10s;
(8)脆炸:将步骤(7)中的带鱼段置于210℃的食用油中浸炸5s后捞出控油,冷却;
(9)装袋封口:将冷却后的带鱼段按所需重量规格装入软包装袋后进行封口;
(10)杀菌:对包装后的带鱼段进行高温杀菌,冷却即得香酥带鱼软罐头产品,高温杀菌的具体步骤为:将包装好的香酥带鱼软罐头置于高压灭菌锅中以120℃湿热灭菌25min。
脱腥实验:
对比例1:以实施例1中的去腥液对带鱼段进行浸泡,浸泡时间同实施例1中漂洗时间,浸泡温度同实施例1中漂洗温度;
对比例2:以质量浓度1%的食盐溶液对带鱼段进行漂洗,浸泡时间同实施例1中漂洗时间,浸泡温度同实施例1中漂洗温度;
对比例3:以质量浓度1%的食盐溶液对带鱼段进行浸泡,浸泡时间同实施例1中漂洗时间,漂洗温度同实施例1中漂洗温度。
分别对实施例1步骤(2)、对比例1、对比例2、对比例3中的带鱼段用滤纸擦干,绞碎,采用分光光度法(GB/T5009.179-2003《火腿中三甲胺氮的测定标准》)进行三甲胺(TMA)含量的测定,测试结果如表1所示。
表1三甲胺(TMA)含量的测定结果
组别 | 三甲胺含量(×10<sup>-5</sup>%) |
实施例1 | 7.063 |
对比例1 | 8.256 |
对比例2 | 11.682 |
对比例3 | 13.712 |
从表1中根据实施例1和对比例1、对比例2和对比例3的结果可以看出,采用漂洗和浸泡进行脱腥,漂洗脱腥效果好于浸泡脱腥效果,根据实施例1和对比例2、对比例1和对比例3的结果可知,实施例1中的去腥液去腥效果优于常规食盐溶液的去腥效果,说明采用本发明的去腥液和漂洗,去腥效果较好。
实施例2
(1)预处理:将小带鱼去头、去鳍、去内脏及去尾后,切成5cm长的小段并用清水洗净,沥干,得带鱼段;
(2)去腥:用去腥液对带鱼段进行漂洗,漂洗后沥干,漂洗温度为7℃,漂洗时间为13min,去腥液由以下质量百分含量的组分组成:7%乙醇,0.012%香芹酚,1.5%食盐,0.2%醋酸,余量为水;
(3)调味:在步骤(2)中的带鱼段加入腌渍料,于真空条件下进行腌渍,腌渍温度为10℃,腌渍时间为18min,以带鱼段质量为基准,腌渍料加入如下:1.57%食盐,4%白砂糖,0.4%米醋,0.4%味精,2.5%白酒,0.4%姜汁,0.2%胡椒粉,1.2%海藻糖;
(4)紧质:将步骤(3)中调味后的带鱼段进行微波干燥,微波干燥温度为72℃,干燥至带鱼段含水率为63%;
(5)裹粉:将带鱼段置于干粉中滚动使带鱼段表面均匀裹上干粉,平摊放置,干粉由玉米淀粉与马铃薯淀粉按质量比1:2.5混合而成;
(6)初炸定型:将步骤(5)中的带鱼段置于125℃的食用油中浸炸7s后捞出控油25s;
(7)间歇酥炸:将步骤(6)中的带鱼段置于175℃的食用油中浸炸80s,每油炸6s将带鱼段捞起控油冷却15s;
(8)脆炸:将步骤(7)中的带鱼段置于215℃的食用油中浸炸4s后捞出控油,冷却;
(9)装袋封口:将冷却后的带鱼段按所需重量规格装入软包装袋后进行封口;
(10)杀菌:对包装后的带鱼段进行高温杀菌,冷却即得香酥带鱼软罐头产品,高温杀菌的具体步骤为:将包装好的香酥带鱼软罐头置于高压灭菌锅中以122℃湿热灭菌22min。
实施例3
(1)预处理:将小带鱼去头、去鳍、去内脏及去尾后,切成6cm长的小段并用清水洗净,沥干,得带鱼段;
(2)去腥:用去腥液对带鱼段进行漂洗,漂洗后沥干,漂洗温度为10℃,漂洗时间为15min,去腥液由以下质量百分含量的组分组成:10%乙醇,0.015%香芹酚,2%食盐,0.3%醋酸,余量为水;
(3)调味:在步骤(2)中的带鱼段加入腌渍料,于真空条件下进行腌渍,腌渍温度为15℃,腌渍时间为15min,以带鱼段质量为基准,腌渍料加入如下:2%食盐,5%白砂糖,0.5%米醋,0.5%味精,3%白酒,0.5%姜汁,0.3%胡椒粉,1.5%海藻糖;
(4)紧质:将步骤(3)中调味后的带鱼段进行微波干燥,微波干燥温度为75℃,干燥至带鱼段含水率为65%;
(5)裹粉:将带鱼段置于干粉中滚动使带鱼段表面均匀裹上干粉,平摊放置,干粉由玉米淀粉与马铃薯淀粉按质量比1:3混合而成;
(6)初炸定型:将步骤(5)中的带鱼段置于130℃的食用油中浸炸5s后捞出控油30s;
(7)间歇酥炸:将步骤(6)中的带鱼段置于180℃的食用油中浸炸60s,每油炸10s将带鱼段捞起控油冷却20s;
(8)脆炸:将步骤(7)中的带鱼段置于220℃的食用油中浸炸3s后捞出控油,冷却;
(9)装袋封口:将冷却后的带鱼段按所需重量规格装入软包装袋后进行封口;
(10)杀菌:对包装后的带鱼段进行高温杀菌,冷却即得香酥带鱼软罐头产品,高温杀菌的具体步骤为:将包装好的香酥带鱼软罐头置于高压灭菌锅中以125℃湿热灭菌20min。
本发明制得的香酥带鱼软罐头质量指标如下:
感官指标:
外形:长度一致,形状规则,外裹皮厚薄均匀,无裂痕,允许极少量碎渣;
色泽:表面有光泽,外表金黄,色泽均匀,无焦边或焦斑;
风味:咸淡适中,具有浓郁的油炸带鱼特有香味,腥味淡,无油腻感,无焦苦味;
口感:外裹皮与带鱼酥脆,易咀嚼,无鱼刺感。
理化指标:
含油率(GB5009.6-2016):≤10%;
含水率:≤3%;
蛋白质(NRV%):≥35%;
脂肪(NRV%):≥33%;
锡(mg/kg):≤200;
铜(mg/kg):≤10;
砷(mg/kg):≤0.5;
汞(mg/kg):≤0.3;
砷(mg/kg):≤0.5;
铅(mg/kg):≤1。
微生物指标:
菌落总数(cfu/g):≤100;
大肠杆菌(MPN/100g):<30;
致病菌(沙门氏菌、志贺氏菌、金黄色葡萄球菌、溶血性链球菌等):不得检出。
所述的实施例只是本发明的一种较佳的方案,并非对本发明作任何形式上的限制,在不超出权利要求所记载的技术方案的前提下还有其它的变体及改型。
Claims (9)
1.一种香酥带鱼软罐头加工工艺,其特征在于,包括以下步骤:
(1)预处理:将小带鱼去头、去鳍、去内脏及去尾后,切成小段并用清水洗净,沥干,得带鱼段;
(2)去腥:用去腥液对带鱼段进行漂洗,漂洗后沥干;
(3)调味:在步骤(2)中的带鱼段加入腌渍料,于真空条件下进行腌渍;
(4)紧质:将步骤(3)中调味后的带鱼段进行微波干燥,干燥至带鱼段含水率为60~65%;
(5)裹粉:将带鱼段置于干粉中滚动使带鱼段表面均匀裹上干粉,平摊放置;
(6)初炸定型:将步骤(5)中的带鱼段置于120~130℃的食用油中浸炸5~10s后捞出控油20~30s;
(7)间歇酥炸:将步骤(6)中的带鱼段置于170~180℃的食用油中浸炸60~120s,每油炸5~10s将带鱼段捞起控油冷却10~20s;
(8)脆炸:将步骤(7)中的带鱼段置于210~220℃的食用油中浸炸3~5s后捞出控油,冷却;
(9)装袋封口:将冷却后的带鱼段按所需重量规格装入软包装袋后进行封口;
(10)杀菌:对包装后的带鱼段进行高温杀菌,冷却即得香酥带鱼软罐头产品。
2.根据权利要求1所述的一种香酥带鱼软罐头加工工艺,其特征在于,步骤(1)中,带鱼段长度为4~6cm。
3.根据权利要求1所述的一种香酥带鱼软罐头加工工艺,其特征在于,步骤(2)中,漂洗时间为10~15min,去腥液由以下质量百分含量的组分组成:5~10%乙醇,0.01~0.015%香芹酚,1~2%食盐,0.1~0.3%醋酸,余量为水。
4.根据权利要求1或3所述的一种香酥带鱼软罐头加工工艺,其特征在于,步骤(2)中,漂洗温度为5~10℃。
5.根据权利要求1所述的一种香酥带鱼软罐头加工工艺,其特征在于,步骤(3)中,腌渍时间为15~30min,以带鱼段质量为基准,腌渍料加入如下:1.5~2%食盐,3~5%白砂糖,0.3~0.5%米醋,0.3~0.5%味精,2~3%白酒,0.3~0.5%姜汁,0.1~0.3%胡椒粉,1~1.5%海藻糖。
6.根据权利要求1或5所述的一种香酥带鱼软罐头加工工艺,其特征在于,步骤(3)中,腌渍温度为5~15℃。
7.根据权利要求1所述的一种香酥带鱼软罐头加工工艺,其特征在于,步骤(4)中,所述微波干燥温度为70~75℃。
8.根据权利要求1所述的一种香酥带鱼软罐头加工工艺,其特征在于,步骤(5)中,所述干粉由玉米淀粉与马铃薯淀粉按质量比1:(2~3)混合而成。
9.根据权利要求1所述的一种香酥带鱼软罐头加工工艺,其特征在于,步骤(10)中,所述高温杀菌的具体步骤为:将包装好的香酥带鱼软罐头置于高压灭菌锅中以120~125℃湿热灭菌20±5min。
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