CN110101031A - 一种咸蛋黄味金枪鱼罐头制作工艺 - Google Patents
一种咸蛋黄味金枪鱼罐头制作工艺 Download PDFInfo
- Publication number
- CN110101031A CN110101031A CN201910348280.8A CN201910348280A CN110101031A CN 110101031 A CN110101031 A CN 110101031A CN 201910348280 A CN201910348280 A CN 201910348280A CN 110101031 A CN110101031 A CN 110101031A
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- Prior art keywords
- fish block
- tuna
- rinsing
- manufacture craft
- fish
- Prior art date
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Classifications
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- A—HUMAN NECESSITIES
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- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
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- A—HUMAN NECESSITIES
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- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
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Abstract
本发明公开了一种咸蛋黄味金枪鱼罐头制作工艺,包括以下步骤:(1)解冻;(2)整理;(3)软性搅拌漂洗;(4)脱水;(5)腌渍调味;(6)裹咸蛋黄粉;(7)真空低温蒸煮;(8)杀菌。本发明提供了一种工艺步骤简单,能节省操作时间,可操作性强的咸蛋黄味金枪鱼罐头制作工艺,得到的咸蛋黄味金枪鱼罐头风味独特,产品品质好,不仅丰富了金枪鱼罐制品的种类,而且为金枪鱼的深加工开辟了一条新路径,对于促进金枪鱼产品的多元化发展及提高产品附加值具有重要意义。
Description
技术领域
本发明涉及水产加工技术领域,尤其是涉及一种咸蛋黄味金枪鱼罐头制作工艺。
背景技术
金枪鱼(Thunnus obesus)隶属于硬骨鱼纲(Osteichthyes)、鲈形总目(Pereiformes)、鲭科(Scombridae),是包括带有胸甲(胸区及侧线前部显著增大的鳞片)的几个属在内的鱼的总称,广泛分布于大西洋、太平洋和印度洋的热带、亚热带和温带的广阔水域,是世界上名贵的海洋经济鱼类之一,其中,马苏、蓝鳍、黄鳍、鲣鱼、长鳍等商业利益较高。国际营养组织把金枪鱼推荐为世界三大营养鱼类之一,是现代人不可多得的健康食品。
将金枪鱼加工成罐头食品,不仅可以延长其贮藏期,食用方便,而且可增加其商品价值,是一种切实可行的加工途径。但为使金枪鱼罐头能适应更多地区不同的口味需求,扩大罐头的市场接受容量,仍有必要开发新型风味的罐头产品。
目前,金枪鱼罐制品加工的一般流程为:原料捕获→海上加工(放血、去鳃、去内脏)→超低温储藏运输→产品加工(分割成各种形态)→解冻→蒸煮→调味→加工成型→装罐杀菌→制得成品。
例如,申请公布号CN105325915A,申请公布日2016.02.17的中国专利公开了一种金枪鱼软罐头的加工方法,包括如下步骤:步骤一:对原料鱼进行冷藏,冷藏温度在-18℃以下;步骤二:对原料鱼进行解冻;步骤三:将解冻后的原料鱼去除内脏;步骤四:将鱼进行蒸煮;步骤五:将鱼进行装罐,并密封,制成罐头;步骤六:将罐头装入杀菌釜,将95℃的热水从第一贮槽导入杀菌釜,釜内的空气被导入的热水从釜顶排出,至该杀菌釜满水及釜内空气被排除为止;由该杀菌釜的釜底放流出釜内的全部热水到第二贮槽,从杀菌釜顶部导入蒸汽;继续导入蒸汽直到该杀菌釜内的温度到达一预定杀菌温度,并维持该温度一段预定的杀菌时间后停止导入蒸汽;将第二贮槽内的热水导入杀菌釜,设定时间后,从釜底将釜内的全部热水导入第一贮槽;导入冷却水到该杀菌釜内对釜内的罐头进行冷却,再从釜内取出被冷却的杀菌罐头食品。该加工方法存在以下缺陷:(1)该加工方法中将冷藏的原料鱼置于装有可饮用自来水的解冻桶中进行解冻,汁液流失率高,浸泡会造成鱼肉表面发生膨润,加工时会产生碎屑,且不能减少或抑制解冻过程中金枪鱼肌红蛋白的氧化,极易产生褐变,影响产品的感官质量;(2)金枪鱼由于其自身特性存在怪酸味和腥味,该方法并未对金枪鱼进行脱酸和去腥处理,得到的产品风味较差,消费者认可度低;(3)将鱼肉互不重叠地排列放置于蒸煮盘内,将蒸煮盘置于蒸煮车上,将蒸煮车推入蒸煮锅中,蒸煮锅打开蒸汽开始常压蒸煮,不仅操作繁琐,操作时间长,而且会造成鱼肉香味及营养物质的流失;(4)金枪鱼肉的肌肉纤维较细短,蒸煮后从蒸煮盘上取出时鱼肉极易粘盘以及产生碎裂。
发明内容
本发明是为了解决现有技术的金枪鱼软罐头加工方法所存在的上述技术问题,提供了一种工艺步骤简单,能节省操作时间,可操作性强的咸蛋黄味金枪鱼罐头制作工艺,制得的咸蛋黄味金枪鱼罐头风味独特,产品品质好,不仅丰富了金枪鱼罐制品的种类,而且为金枪鱼的深加工开辟了一条新路径,对于促进金枪鱼产品的多元化发展及提高产品附加值具有重要意义。
为了实现上述目的,本发明采用以下技术方案:
本发明的一种咸蛋黄味金枪鱼罐头制作工艺,包括以下步骤:
(1)解冻:将冷冻的金枪鱼置于3~5℃的解冻保护液中进行浸泡,浸泡期间向解冻保护液中通入氮气进行鼓泡,直至金枪鱼中心温度达到-3~-5℃后捞出,置于10~15℃的空气中进行解冻直至金枪鱼中心温度达到0~3℃。本发明中采用解冻保护液代替水浸法的解冻用水,能减少或防止金枪鱼品质下降及营养流失,将金枪鱼浸于解冻保护液中,避免金枪鱼与空气接触,使金枪鱼肉能有效的避免或减少氧化,有利于提高产品品质,解冻保护液温度为3~5℃,可以抑制金枪鱼肉发生膨润、氧化、微生物滋长等现象发生,解冻效果好;浸泡期间向保护液中通入氮气进行鼓泡使得解冻保护液能不断翻滚,保证解冻保护液温度保持一致,同时能促进金枪鱼与解冻保护液之间的热交换,促进冷冻金枪鱼的解冻,提高解冻效率,缩短解冻时间;若将金枪鱼在解冻保护液中浸泡直至中心温度为0~3℃,汁液流失就会增加,因此本发明中先用解冻保护液浸泡解冻,再置于空气中解冻以减少汁液流失,但是空气的传热效率低于解冻保护液,不利于缩短解冻时间,空气温度过低不利于缩短解冻时间,而空气温度过高,金枪鱼肉易发生氧化,综合考虑,本发明将空气温度限定在10~15℃以兼顾汁液流失率及解冻时间之间的平衡;金枪鱼解冻保护液中解冻至-3~-5℃时为半解冻状态,此时金枪鱼的冻结率大约为50%~70%,当金枪鱼在空气中解冻时,这些金枪鱼体内未融化的冰晶能起到骨架作用,能减轻解冻僵硬,抑制金枪鱼肉产生显著的收缩变形。通过解冻保护液配合空气解冻,以保持金枪鱼肉的品质。
(2)整理:将金枪鱼去头、去尾、去内脏、去皮、去骨后,用清水洗净,切成所需规格大小的鱼块,沥干水分。清洗时间越短越好,以减少金枪鱼肉的氧化。
(3)软性搅拌漂洗:将鱼块置于装有漂洗液的漂洗槽中进行漂洗,漂洗期间向漂洗液中不断通入氮气使鱼块在漂洗槽中上下翻动,漂洗时间控制在1~2h,漂洗后用清水洗净。通过通入氮气使鱼块在漂洗槽中上下翻动,既不伤鱼块,又能加速鱼块中水溶性蛋白、血水及腥味物质的渗出,也可降低用水量,通过漂洗能改善鱼块的加工品质。
(4)脱水:对漂洗后的鱼块进行离心脱水,脱水至为原鱼块重量的80~90%。对鱼块进行脱水,既可以使残留在鱼块组织内的酸味物质随水分脱去,又有利于后续浸渍调味过程中调料渗入鱼肉组织内,加快浸渍调味过程(多余水分会影响浸渍调味时间),水分脱去过多,鱼肉会变的较为结实,影响口感,因此本发明中将漂洗后的鱼块脱水至为原鱼块重量的80~90%。
(5)腌渍调味:在鱼块中加入腌渍剂后进行腌渍,腌渍期间对鱼块进行间隔翻拌。
(6)裹咸蛋黄粉:在腌渍调味后的鱼块表面均匀喷上植物油后,将鱼块置于咸蛋黄粉中滚动使鱼块表面均匀沾上咸蛋黄粉。采用咸鸭蛋的蛋黄风味较好,也可采用其他种类蛋的咸蛋黄,喷油的目的一是使鱼块表面带有光泽,改善感官品质,二是使鱼块容易沾上咸蛋黄粉。
(7)真空低温蒸煮:将表面裹上咸蛋黄粉的鱼块根据规格要求装入真空包装袋中抽真空后,放于水浴锅中进行低温蒸煮。本发明对金枪鱼鱼块真空包装后进行低温蒸煮,将金枪鱼块真空包装后在较低温度下进行蒸煮,在蒸煮过程中鱼块与空气完全隔绝,不仅形态完整,安全卫生,还能防止营养物质氧化酸败,抑制需氧菌的生长繁殖,有利于延长产品的货架期,而且还可以最大程度的降低金枪鱼在烹饪过程中的汁液流失,极大地提高了产品的口感,进而最大程度地保留了产品的原汁原味,且在真空低温蒸煮过程中,通过对时间和温度的精准控制,可确保每次蒸煮结果的一致,重现性好;真空低温蒸煮后的鱼块可以再次冰冻或冷藏,需要的时候再次加热即可。
(8)杀菌:对包装后的鱼块进行微波杀菌后,常温储藏或冷藏。微波杀菌时间短、速度快、效率高,且为低温杀菌,能保留更多的营养成分和色、香、味、形等风味,同时由于微波具有穿透作用,表面和内部都同时受到作用,杀菌均匀、彻底。
作为优选,步骤(1)中,所述金枪鱼与解冻保护液的质量比为1:3~5,解冻保护液由以下质量百分含量的组分组成:0.5~1%聚丙烯酸钠,0.01~0.015%植酸钠,0.2~0.3%柠檬酸,余量为水。本发明中的解冻保护液为发明人自行配置,能在解冻时抑制或减少鱼肉发生褐变、汁液流失及变质,从而保持金枪鱼的品质,其中:聚丙烯酸钠保水性强,并能强化组织,能有效抑制或减少金枪鱼解冻过程中汁液的流失;植酸钠则具有优异的护色及抗氧化作用,防止解冻过程中金枪鱼发生氧化褐变;柠檬酸可使解冻保护液呈弱酸性,从而抑制金枪鱼中多酚氧化酶(PPO)的活性以及微生物的生长,起到护色及防腐作用,另外柠檬酸还具有除腥脱臭的作用。
作为优选,步骤(2)中,清水温度控制在0~10℃。
作为优选,步骤(3)中,所述漂洗液由以下质量百分含量的组分组成:0.1~0.2%氯化钙,0.3~0.5%碳酸氢钠,0.005~0.01%乙基麦芽酚,0.3~0.4%半胱氨酸,0.02~0.03%琥珀酸钠,余量为水。本发明中的漂洗液能促进鱼块中的水溶性蛋白质、色素、脂肪和腥味物质等物质组分充分溶出、除去,还可使鱼肉pH提高到中性附近,且不会影响鱼块的风味,保证漂洗质量,其中:氯化钙能增加漂洗液的渗透压,加快鱼块中的水溶性蛋白质、色素、脂肪和腥味物质等组分溶出,并能抑制鱼块产生膨润,但是氯化钙会带来特殊的苦涩味从而影响鱼块的风味,为解决这一问题,本发明在漂洗液中加入了琥珀酸钠,琥珀酸钠具有调味的效果,能有效缓和氯化钙的苦味;碳酸氢钠可以有效去除鱼块中的酸涩物质,达到脱酸、改善鱼块风味的目的;半胱氨酸具有抗氧化作用,能有避免鱼块在漂洗过程中发生褐变;乙基麦芽酚可以抑制鱼块的酸味,改善鱼块的风味,还具有抗菌、防腐的作用,避免脂肪氧化酸败。
作为优选,步骤(3)中,鱼块与漂洗液的质量比为1:3~5,漂洗温度为0~10℃,漂洗次数为2~3次。
作为优选,步骤(5)中,以鱼块质量为基准,腌渍剂由以下质量百分含量的组分组成:2~3%食盐,5~6%白糖,1~2%胡椒粉,3~5%姜汁,5~10%料酒,1~2%味精,0.5~0.7%卡拉胶,1~1.5%麦芽糊精,2~3%海藻糖,0.02~0.03%乳酸链球菌素,0.004~0.006%纳他霉素。本发明中的腌渍剂中除了常规的调味料(食盐、白糖、胡椒粉、姜汁、料酒、味精)及防腐剂(乳酸链球菌素、纳他霉素)外,特意增加了卡拉胶、麦芽糊精及海藻糖;由于金枪鱼鱼肉的肌肉纤维较为细短,导致鱼块的口感较为粗糙,因此本发明的腌渍剂中添加了麦芽糊精,麦芽糊精作为质构改良剂可产生类似脂肪的质构和口感,从而使得金枪鱼鱼块入口不会产生粗糙感,口感得到大大改善,同时麦芽糊精能使鱼块外观光滑、饱满,有利于提高感官产品品质;卡拉胶作为粘结剂,能有效避免鱼块在加工中发生开裂;海藻糖一方面其分子结构具有多羟基,能够很好地与鱼块组织中的自由水分子相结合,降低了水分活度,使得腌渍剂中各组分的扩散阻力降低,另一方面海藻糖能增加渗透过程的渗透压,因此本发明中通过添加海藻糖以加速腌渍过程。
作为优选,步骤(5)中,腌渍调味在真空条件下进行。真空可以造成低氧的环境,可以减轻或避免鱼块的氧化作用,同时可以形成压力差,利用压力差结合浓度梯度能够加速腌渍料中物质分子向鱼块组织中渗透,真空条件的真空度为0.05~0.09MPa,通过真空和添加海藻糖的方式,能大大缩短腌渍时间,抑制或减少鱼块的氧化褐变。
作为优选,步骤(5)中,腌渍温度控制在10~15℃,腌渍时间为10~15min。
作为优选,步骤(6)中,所述咸蛋黄粉通过以下方法制得:将咸鸭蛋煮熟后取蛋黄,将蛋黄粉碎后于70~80℃烘干,再次粉碎过筛,得咸蛋黄粉。
作为优选,步骤(7)中,低温蒸煮工艺参数为:温度65~70℃,蒸煮时间为30~40min。本发明中限定低温蒸煮工艺参数为:温度65~70℃,蒸煮时间为30~40min,在此工艺条件下,鱼块具有较好的风味、口感及感官品质。
因此,本发明具有如下有益效果:
(1)提供了一种咸蛋黄味金枪鱼罐头制作工艺,得到了一种全新风味的金枪鱼软罐头制品,不仅丰富了金枪鱼罐制品的种类,而且为金枪鱼的深加工开辟了一条新路径,对于促进金枪鱼产品的多元化发展及提高产品附加值具有重要意义;
(2)开发了一种全新的解冻方法,并提供了一种解冻保护液,通过解冻保护液通氮气浸泡解冻及空气解冻,以保持金枪鱼的品质;
(3)在腌渍调味后的鱼块表面均匀喷上植物油,以便于鱼块表面均匀沾上咸蛋黄粉;
(4)采用真空低温蒸煮,最大程度地保留了产品的原汁原味,且重现性好;
(5)对腌渍剂配方进行了调整,不仅能加快腌渍过程,而且能改善鱼块口感,解决鱼块在加工过程中易开裂的问题;
(6)提供了一种漂洗液,不仅能促进鱼块中的水溶性蛋白质、色素、脂肪和腥味物质等物质组分充分溶出、除去,还可使鱼肉pH提高到中性附近,且不会影响鱼块的风味,保证漂洗质量。
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。
以不同解冻方法对金枪鱼进行解冻,并对解冻时间、解冻损失率、菌落总数及感官评价进行测定和比较,以验证本发明中的解冻方法为一种更好的保持金枪鱼肉品质的解冻手段。
(一)样品预处理
将大眼金枪鱼切成重量为500±5g的鱼块,速冻至中心温度为-18℃,待用。
(二)解冻方法及具体步骤
(1)自然空气解冻:将金枪鱼块置于托盘上,置于周围无热源的试验台面上解冻,室温为10±2℃,相对湿度45~55%,以鱼块中心温度为0℃时为解冻终点。
(2)静水解冻:将金枪鱼块直接浸泡在质量为鱼块质量3倍的清水中,水温10±2℃,以鱼块中心温度为0℃为解冻终点。
(3)温盐水解冻:将金枪鱼块直接浸泡在为鱼块质量3倍、质量浓度3%的盐水中,盐水温度25±1℃,以鱼块中心温度为0℃为解冻终点。
(4)通氮气解冻保护液+低温空气组合解冻:先将金枪鱼块浸泡于质量为金枪鱼块质量3倍的解冻保护液中,解冻保护液温度为4±1℃,浸泡期间向解冻保护液中通入氮气进行鼓泡,直至金枪鱼中心温度达到-5℃后捞出,置于10±2℃的空气中进行解冻,直至金枪鱼中心温度达到0℃视为解冻终点。
(三)测定指标及方法
(1)解冻时间
以鱼块中心温度为0℃时为解冻终点,记录所用的解冻时间。
(2)解冻损失率
冻结的金枪鱼块称重后放入保鲜袋,记录质量为M1,解冻至金枪鱼块中心温度达到0℃时视为解冻终点,解冻完成时将袋中的汁液倒掉,用厨房吸水纸将金枪鱼鱼体表面的水分吸干,再次称重,记录质量为M2,按下式计算金枪鱼块解冻损失率:
解冻损失率=(M1-M2)/M1*100%。
(3)菌落总数
参照GB/T 4789.2-2010《食品卫生微生物学检验菌落总数测定》进行。
(4)色泽
取金枪鱼肉切成约1.5cm×1.5cm×1cm的规格,选用直径10mm的透镜,各样品均进行3次测定并取平均值,采用红度值(a*值)反映金枪鱼肉解冻前后肉色的变化。
(四)测定结果
各解冻方法的解冻时间、解冻损失率、菌落总数及色泽测定结果如表1所示。
表1解冻时间、解冻损失率、菌落总数及色泽测定结果
为减少或抑制鱼肉氧化及膨润,本发明中的通氮气解冻保护液温度控制在3~5℃,因此在一定程度上会影响解冻时间。
从表1可以看出,本发明中的通氮气解冻保护液+低温空气组合解冻由于解冻保护液温度低,虽然整体解冻时间相对较长,但是解冻损失率、菌落总数、色泽变化均指标均明显优于其他解冻方式。综合考虑,通氮气解冻保护液+空气组合解冻还是保持金枪鱼肉品质的一种有效解冻方法。
实施例1
一种咸蛋黄味金枪鱼罐头制作工艺,包括以下步骤:
(1)解冻:将冷冻的金枪鱼置于5℃的解冻保护液中进行浸泡,浸泡期间向解冻保护液中通入氮气进行鼓泡,直至金枪鱼中心温度达到-3℃后捞出,置于15℃的空气中进行解冻直至金枪鱼中心温度达到3℃,金枪鱼与解冻保护液的质量比为1:5,解冻保护液由以下质量百分含量的组分组成:1%聚丙烯酸钠,0.015%植酸钠,0.3%柠檬酸,余量为水;
(2)整理:将金枪鱼去头、去尾、去内脏、去皮、去骨后,用清水洗净,切成所需规格大小的鱼块,沥干水分,清水温度控制在10℃;
(3)软性搅拌漂洗:将鱼块置于装有漂洗液的漂洗槽中进行漂洗,漂洗期间向漂洗液中不断通入氮气使鱼块在漂洗槽中上下翻动,漂洗时间控制在2h,漂洗后用清水洗净,漂洗液由以下质量百分含量的组分组成:0.2%氯化钙,0.5%碳酸氢钠,0.01%乙基麦芽酚,0.4%半胱氨酸,0.03%琥珀酸钠,余量为水,鱼块与漂洗液的质量比为1:5,漂洗温度为10℃,漂洗次数为3次;
(4)脱水:对漂洗后的鱼块进行离心脱水,脱水至为原鱼块重量的90%;
(5)腌渍调味:在鱼块中加入腌渍剂后进行腌渍,腌渍调味在真空条件下进行,腌渍温度控制在15℃,腌渍时间为10min,腌渍期间对鱼块进行间隔翻拌,以鱼块质量为基准,腌渍剂由以下质量百分含量的组分组成:3%食盐,6%白糖,2%胡椒粉,5%姜汁,10%料酒,2%味精,0.7%卡拉胶,1.5%麦芽糊精,3%海藻糖,0.03%乳酸链球菌素,0.006%纳他霉素;
(6)裹咸蛋黄粉:在腌渍调味后的鱼块表面均匀喷上植物油后,将鱼块置于咸蛋黄粉中滚动使鱼块表面均匀沾上咸蛋黄粉,咸蛋黄粉通过以下方法制得:将咸鸭蛋煮熟后取蛋黄,将蛋黄粉碎后于80℃烘干,再次粉碎过筛,得咸蛋黄粉;
(7)真空低温蒸煮:将表面裹上咸蛋黄粉的鱼块根据规格要求装入真空包装袋中抽真空后,放于水浴锅中进行低温蒸煮,低温蒸煮工艺参数为:温度70℃,蒸煮时间为30min;
(8)杀菌:对包装后的鱼块进行微波杀菌后,常温储藏或冷藏。
实施例2
一种咸蛋黄味金枪鱼罐头制作工艺,包括以下步骤:
(1)解冻:将冷冻的金枪鱼置于3℃的解冻保护液中进行浸泡,浸泡期间向解冻保护液中通入氮气进行鼓泡,直至金枪鱼中心温度达到-5℃后捞出,置于10℃的空气中进行解冻直至金枪鱼中心温度达到0℃,金枪鱼与解冻保护液的质量比为1:3,解冻保护液由以下质量百分含量的组分组成:0.5%聚丙烯酸钠,0.01%植酸钠,0.2%柠檬酸,余量为水;
(2)整理:将金枪鱼去头、去尾、去内脏、去皮、去骨后,用清水洗净,切成所需规格大小的鱼块,沥干水分,清水温度控制在0℃;
(3)软性搅拌漂洗:将鱼块置于装有漂洗液的漂洗槽中进行漂洗,漂洗期间向漂洗液中不断通入氮气使鱼块在漂洗槽中上下翻动,漂洗时间控制在1h,漂洗后用清水洗净,漂洗液由以下质量百分含量的组分组成:0.1%氯化钙,0.3%碳酸氢钠,0.005%乙基麦芽酚,0.3%半胱氨酸,0.02%琥珀酸钠,余量为水,鱼块与漂洗液的质量比为1:3,漂洗温度为0℃,漂洗次数为2次;
(4)脱水:对漂洗后的鱼块进行离心脱水,脱水至为原鱼块重量的80%;
(5)腌渍调味:在鱼块中加入腌渍剂后进行腌渍,腌渍调味在真空条件下进行,腌渍温度控制在10℃,腌渍时间为15min,腌渍期间对鱼块进行间隔翻拌,以鱼块质量为基准,腌渍剂由以下质量百分含量的组分组成:2%食盐,5%白糖,1%胡椒粉,3%姜汁,5%料酒,1%味精,0.5%卡拉胶,1%麦芽糊精,2%海藻糖,0.02%乳酸链球菌素,0.004%纳他霉素;
(6)裹咸蛋黄粉:在腌渍调味后的鱼块表面均匀喷上植物油后,将鱼块置于咸蛋黄粉中滚动使鱼块表面均匀沾上咸蛋黄粉,咸蛋黄粉通过以下方法制得:将咸鸭蛋煮熟后取蛋黄,将蛋黄粉碎后于70℃烘干,再次粉碎过筛,得咸蛋黄粉;
(7)真空低温蒸煮:将表面裹上咸蛋黄粉的鱼块根据规格要求装入真空包装袋中抽真空后,放于水浴锅中进行低温蒸煮,低温蒸煮工艺参数为:温度65℃,蒸煮时间为40min;
(8)杀菌:对包装后的鱼块进行微波杀菌后,常温储藏或冷藏。
实施例3
一种咸蛋黄味金枪鱼罐头制作工艺,包括以下步骤:
(1)解冻:将冷冻的金枪鱼置于4℃的解冻保护液中进行浸泡,浸泡期间向解冻保护液中通入氮气进行鼓泡,直至金枪鱼中心温度达到-4℃后捞出,置于12℃的空气中进行解冻直至金枪鱼中心温度达到2℃,金枪鱼与解冻保护液的质量比为1:4,解冻保护液由以下质量百分含量的组分组成:0.7%聚丙烯酸钠,0.012%植酸钠,0.25%柠檬酸,余量为水;
(2)整理:将金枪鱼去头、去尾、去内脏、去皮、去骨后,用清水洗净,切成所需规格大小的鱼块,沥干水分,清水温度控制在7℃;
(3)软性搅拌漂洗:将鱼块置于装有漂洗液的漂洗槽中进行漂洗,漂洗期间向漂洗液中不断通入氮气使鱼块在漂洗槽中上下翻动,漂洗时间控制在1.5h,漂洗后用清水洗净,漂洗液由以下质量百分含量的组分组成:0.15%氯化钙,0.4%碳酸氢钠,0.008%乙基麦芽酚,0.35%半胱氨酸,0.025%琥珀酸钠,余量为水,鱼块与漂洗液的质量比为1:3.5,漂洗温度为5℃,漂洗次数为3次;
(4)脱水:对漂洗后的鱼块进行离心脱水,脱水至为原鱼块重量的85%;
(5)腌渍调味:在鱼块中加入腌渍剂后进行腌渍,腌渍调味在真空条件下进行,腌渍温度控制在12℃,腌渍时间为12min,腌渍期间对鱼块进行间隔翻拌,以鱼块质量为基准,腌渍剂由以下质量百分含量的组分组成:2.5%食盐,5.5%白糖,1.5%胡椒粉,3.5%姜汁,8.5%料酒,1.5%味精,0.6%卡拉胶,1.2%麦芽糊精,2.5%海藻糖,0.05%乳酸链球菌素,0.005%纳他霉素;
(6)裹咸蛋黄粉:在腌渍调味后的鱼块表面均匀喷上植物油后,将鱼块置于咸蛋黄粉中滚动使鱼块表面均匀沾上咸蛋黄粉,咸蛋黄粉通过以下方法制得:将咸鸭蛋煮熟后取蛋黄,将蛋黄粉碎后于75℃烘干,再次粉碎过筛,得咸蛋黄粉;
(7)真空低温蒸煮:将表面裹上咸蛋黄粉的鱼块根据规格要求装入真空包装袋中抽真空后,放于水浴锅中进行低温蒸煮,低温蒸煮工艺参数为:温度68℃,蒸煮时间为35min;
(8)杀菌:对包装后的鱼块进行微波杀菌后,常温储藏或冷藏。
本发明得到的咸蛋黄味金枪鱼罐头产品质量标准为:
1.感官指标
色泽:鱼块表面光亮并均匀包裹有金黄色的咸蛋黄,色泽均匀,无褐变。
滋味及气味:滋味鲜美,咸淡适中,具有金枪鱼特有的气味及咸蛋黄香味,无腥味,无异味。
组织及形态:块形完整,大小均匀,不碎散。
2.理化指标
蛋白质(%):≥20;脂肪(%):≥5;灰分(%):≤2;组胺(mg/100g):≤50;
锡(以Sn计,mg/kg):≤100;
镉(以Cd计,mg/kg):≤0.1;
铜(以Cu计,mg/kg):≤5;
铅(以Pb计,mg/kg):≤0.5;
砷(以As计,mg/kg):≤0.1;
汞(以Hg计,mg/kg):≤0.3。
3.微生物指标
菌落总数(CFU/g):≤30。
大肠杆菌(MPN/100g):≤300。
致病菌不得检出。
以上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 (10)
1.一种咸蛋黄味金枪鱼罐头制作工艺,其特征在于,包括以下步骤:
(1)解冻:将冷冻的金枪鱼置于3~5℃的解冻保护液中进行浸泡,浸泡期间向解冻保护液中通入氮气进行鼓泡,直至金枪鱼中心温度达到-3~-5℃后捞出,置于10~15℃的空气中进行解冻直至金枪鱼中心温度达到0~3℃;
(2)整理:将金枪鱼去头、去尾、去内脏、去皮、去骨后,用清水洗净,切成所需规格大小的鱼块,沥干水分;
(3)软性搅拌漂洗:将鱼块置于装有漂洗液的漂洗槽中进行漂洗,漂洗期间向漂洗液中不断通入氮气使鱼块在漂洗槽中上下翻动,漂洗时间控制在1~2h,漂洗后用清水洗净;
(4)脱水:对漂洗后的鱼块进行离心脱水,脱水至为原鱼块重量的80~90%;
(5)腌渍调味:在鱼块中加入腌渍剂后进行腌渍,腌渍期间对鱼块进行间隔翻拌;
(6)裹咸蛋黄粉:在腌渍调味后的鱼块表面均匀喷上植物油后,将鱼块置于咸蛋黄粉中滚动使鱼块表面均匀沾上咸蛋黄粉;
(7)真空低温蒸煮:将表面裹上咸蛋黄粉的鱼块根据规格要求装入真空包装袋中抽真空后,放于水浴锅中进行低温蒸煮;
(8)杀菌:对包装后的鱼块进行微波杀菌后,常温储藏或冷藏。
2.根据权利要求1所述的一种咸蛋黄味金枪鱼罐头制作工艺,其特征在于,步骤(1)中,所述金枪鱼与解冻保护液的质量比为1:3~5,解冻保护液由以下质量百分含量的组分组成:0.5~1%聚丙烯酸钠,0.01~0.015%植酸钠,0.2~0.3%柠檬酸,余量为水。
3.根据权利要求1所述的一种咸蛋黄味金枪鱼罐头制作工艺,其特征在于,步骤(2)中,清水温度控制在0~10℃。
4.根据权利要求1所述的一种咸蛋黄味金枪鱼罐头制作工艺,其特征在于,步骤(3)中,所述漂洗液由以下质量百分含量的组分组成:0.1~0.2%氯化钙,0.3~0.5%碳酸氢钠,0.005~0.01%乙基麦芽酚,0.3~0.4%半胱氨酸,0.02~0.03%琥珀酸钠,余量为水。
5.根据权利要求1或4所述的一种咸蛋黄味金枪鱼罐头制作工艺,其特征在于,步骤(3)中,鱼块与漂洗液的质量比为1:3~5,漂洗温度为0~10℃,漂洗次数为2~3次。
6.根据权利要求1所述的一种咸蛋黄味金枪鱼罐头制作工艺,其特征在于,步骤(5)中,以鱼块质量为基准,腌渍剂由以下质量百分含量的组分组成:2~3%食盐,5~6%白糖,1~2%胡椒粉,3~5%姜汁,5~10%料酒,1~2%味精,0.5~0.7%卡拉胶,1~1.5%麦芽糊精,2~3%海藻糖,0.02~0.03%乳酸链球菌素,0.004~0.006%纳他霉素。
7.根据权利要求1或6所述的一种咸蛋黄味金枪鱼罐头制作工艺,其特征在于,步骤(5)中,腌渍调味在真空条件下进行。
8.根据权利要求7所述的一种咸蛋黄味金枪鱼罐头制作工艺,其特征在于,腌渍温度控制在10~15℃,腌渍时间为10~15min。
9.根据权利要求1所述的一种咸蛋黄味金枪鱼罐头制作工艺,其特征在于,步骤(6)中,所述咸蛋黄粉通过以下方法制得:将咸鸭蛋煮熟后取蛋黄,将蛋黄粉碎后于70~80℃烘干,再次粉碎过筛,得咸蛋黄粉。
10.根据权利要求1所述的一种咸蛋黄味金枪鱼罐头制作工艺,其特征在于,步骤(7)中,低温蒸煮工艺参数为:温度65~70℃,蒸煮时间为30~40min。
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