CN110122794B - 一种高品质即食斑点叉尾鮰鱼软罐头的制备方法 - Google Patents
一种高品质即食斑点叉尾鮰鱼软罐头的制备方法 Download PDFInfo
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Abstract
本发明公开了一种高品质即食斑点叉尾鮰鱼软罐头的制备方法,其包括,减菌处理:将叉尾鮰鱼块放入臭氧水中减菌处理;脱腥腌制:将减菌处理后的叉尾鮰鱼块置于脱腥剂中脱腥腌制,所述脱腥剂按质量百分比计,为紫苏提取液8~12%、乌龙茶提取液8~12%、52%的白酒15~25%,食盐2~4%,用水补足100%;干燥;真空油炸:温度为90~100℃,水分含量约为55~60%;真空包装;杀菌冷却:调味后产品在121~130℃杀菌。本发明方法解决斑点叉尾鮰鱼本身土腥味较重的问题,同时降低鮰鱼肉的水分含量、适当提高肉的硬度。
Description
技术领域
本发明属于食品加工与保藏技术领域,具体涉及一种高品质即食斑点叉尾鮰鱼软罐头的制备方法。
背景技术
斑点叉尾鮰(Channel catfish,Ictalurus punctatus),属于鲶形目、鮰科鱼类,原产于北美洲,为淡水温水性鱼类,具有适温范围广、抗病力强、生长快、易饲养等特点。并且,鮰鱼体表光滑无鳞,无肌间刺,肉质鲜美,蛋白质含量高,深受广大消费者的喜爱,是一种具有较高营养价值和经济价值的淡水优良养殖鱼种。近年来,随着鮰鱼养殖面积和产量的快速增加,2016年鮰鱼产量为28.58万吨,比2015年增加7.88%,在全国淡水养殖主要鱼类中,增长幅度较大。但鮰鱼加工比率仅20%左右,远低于水产发达国家70%的水平。目前我国鮰鱼加工以出口的冷冻鮰鱼片为主,形式单一。2010年以来,由于受美国“鮰鱼法案”及越南巴沙鱼竞争的影响,冷冻鮰鱼片出口难度加大,出口量和价格呈波动下降趋势,严重影响了鮰鱼养殖和加工业的发展。因此,开发面对国内消费市场的休闲即食产品成为鮰鱼加工的重要开发方向。
斑点叉尾鮰鱼肉质鲜嫩,无椎间刺,加工方便,但肉质易受冷冻、杀菌等工艺的影响,导致质构软烂,同时;斑点叉尾鮰鱼土腥味重,消费者接受度较低,这些技术难题都是困扰鮰鱼加工的壁垒,如何解决和改善斑点叉尾鮰鱼自身和加工中所存在的问题,如降低土腥味、改善质构等问题,设计合理的工艺方法和开发出适合斑点叉尾鮰鱼肉质特性的产品,将会是淡水鱼加工的一个重要课题。
发明内容
本部分的目的在于概述本发明的实施例的一些方面以及简要介绍一些较佳实施例。在本部分以及本申请的说明书摘要和发明名称中可能会做些简化或省略以避免使本部分、说明书摘要和发明名称的目的模糊,而这种简化或省略不能用于限制本发明的范围。
鉴于上述的技术缺陷,提出了本发明。
因此,作为本发明其中一个方面,本发明克服现有技术中存在的不足,提供一种高品质即食斑点叉尾鮰鱼软罐头的制备方法。
为解决上述技术问题,本发明提供了如下技术方案:一种高品质即食斑点叉尾鮰鱼软罐头的制备方法,其包括,
减菌处理:将斑点叉尾鮰鱼块放入臭氧水中减菌处理;
脱腥腌制:将减菌处理后的斑点叉尾鮰鱼块置于脱腥剂中脱腥腌制,所述脱腥剂按质量百分比计,为紫苏提取液8~12%、乌龙茶提取液8~12%、52%的白酒15~25%,食盐2~4%,用水补足100%;
干燥:将所述斑点叉尾鮰鱼块进行干燥,干燥至水分含量为65~70%;
真空油炸:温度为90~100℃,水分含量约为55~60%;
真空包装:将真空油炸后的所述鱼块与调味料混合均匀,进行真空包装,调味料组成按质量百分比计为50%的豆豉,10%玉米淀粉,10%的白糖,5%洋葱,5%大蒜,2%的味精,1%辣椒粉,用水补足100%
杀菌冷却:调味后产品在121~130℃杀菌。
作为本发明所述的高品质即食斑点叉尾鮰鱼软罐头的制备方法的一种优选方案:所述减菌处理,为调节臭氧水中臭氧浓度2.0mg/L,处理时间30min。
作为本发明所述的高品质即食斑点叉尾鮰鱼软罐头的制备方法的一种优选方案:所述脱腥腌制,其中,叉尾鮰鱼块脱腥腌制剂的料液质量比为1:(1~1.5),腌制时间为2h,控制脱腥腌制温度4℃。
作为本发明所述的高品质即食斑点叉尾鮰鱼软罐头的制备方法的一种优选方案:所述脱腥腌制,其中,所述紫苏提取液,其制备方法为,按照水的质量加入2%的紫苏叶,煮沸后,保持微沸5min,过滤。
作为本发明所述的高品质即食斑点叉尾鮰鱼软罐头的制备方法的一种优选方案:所述脱腥腌制,其中,所述乌龙茶提取液,其制备方法为,按照水的质量加入2%的乌龙茶叶,煮沸后,保持微沸5min,过滤。
作为本发明所述的高品质即食斑点叉尾鮰鱼软罐头的制备方法的一种优选方案:所述真空油炸,油炸时间2~3min,至水分含量为55~60%。
作为本发明所述的高品质即食斑点叉尾鮰鱼软罐头的制备方法的一种优选方案:所述真空包装,鱼块与调味料的质量比为4:1。
作为本发明所述的高品质即食斑点叉尾鮰鱼软罐头的制备方法的一种优选方案:所述杀菌冷却,杀菌温度121~130℃,时间11~21min,之后反压冷却至40℃以下,反压压力为0.12MPa。
作为本发明所述的高品质即食斑点叉尾鮰鱼软罐头的制备方法的一种优选方案:所述干燥,干燥温度55~60℃,时间3~4h。
作为本发明所述的高品质即食斑点叉尾鮰鱼软罐头的制备方法的一种优选方案:还包括,预处理:将鲜活斑点叉尾鮰鱼宰杀后,去头,去尾,去内脏后,清洗干净,切成4cm×2cm×1cm大小的鱼块。
本发明的有益效果:针对斑点叉尾鮰鱼腥味重消费者接受度低、肉质鲜嫩杀菌过程易软烂等技术难题,本发明提出了一种高品质即食鮰鱼软罐头的制备方法,该方法利用混合脱腥剂浸泡和真空油炸相结合的方法协同解决斑点叉尾鮰鱼本身土腥味较重的问题,提高了鮰鱼产品的口味可接受度;同时采用干燥、真空油炸联合脱水工艺,降低鮰鱼肉的水分含量、适当提高肉的硬度,并通过杀菌工艺的优化,优选对产品质构影响最低的杀菌工艺,从而得到没有土腥味、能够长期保存、口味和质构俱佳的鮰鱼软罐头制品。
附图说明
为了更清楚地说明本发明实施例的技术方案,下面将对实施例描述中所需要使用的附图作简单地介绍,显而易见地,下面描述中的附图仅仅是本发明的一些实施例,对于本领域普通技术人员来讲,在不付出创造性劳动性的前提下,还可以根据这些附图获得其它的附图。其中:
图1为测试腌制时间对鮰鱼块罐头产品氯化钠含量的影响图。
图2为产品的杀菌传热曲线与杀菌强度F值。
具体实施方式
为使本发明的上述目的、特征和优点能够更加明显易懂,下面结合具体实施例对本发明的具体实施方式做详细的说明。
在下面的描述中阐述了很多具体细节以便于充分理解本发明,但是本发明还可以采用其他不同于在此描述的其它方式来实施,本领域技术人员可以在不违背本发明内涵的情况下做类似推广,因此本发明不受下面公开的具体实施例的限制。
其次,此处所称的“一个实施例”或“实施例”是指可包含于本发明至少一个实现方式中的特定特征、结构或特性。在本说明书中不同地方出现的“在一个实施例中”并非均指同一个实施例,也不是单独的或选择性的与其他实施例互相排斥的实施例。
实施例1:
将鲜活斑点叉尾鮰宰杀后,去头,去尾,去内脏,清洗,均匀分割切块成4cm×2cm×1cm大小的鱼块;将分割好的鱼块放入臭氧水中减菌处理,臭氧浓度2.0mg/L,时间30min;将减菌处理后的鱼块捞出置于脱腥腌剂中脱腥腌制,鱼块与脱腥腌制剂的料液比为1:1,温度为4℃,脱腥时间2h,混合脱腥剂按质量百分比计:紫苏提取液10%,乌龙茶提取液10%,52%(v/v)的白酒20%,食盐3%,用水补足100%;紫苏提取液制备方法:按照水的质量加入2%的紫苏叶,煮沸后,保持微沸5min,过滤;乌龙茶提取液制备方法:按照水的质量加入2%的乌龙茶叶,煮沸后,保持微沸5min,过滤;
脱腥后沥干鱼块,置于热风干燥箱中鼓风干燥,干燥温度为55℃,时间4h,至水分含量约为70%;将预干燥的鱼块放入温度为90℃油中真空油炸3min,真空度0.09MPa,至水分含量55%,甩干冷却;将油炸鱼块与调味料按照4:1的比例混合装入复合铝箔袋中,每袋真空封口,每袋装2片;调味料按质量百分比组成为50%的豆豉,10%玉米淀粉,10%的白糖,5%洋葱,5%大蒜,2%的味精,1%辣椒粉,用水补足100%;
真空包装好的产品置于杀菌锅中杀菌,杀菌条件为130℃恒温11min,反压冷却至40℃以下,反压压力为0.12MPa。
图1为测试腌制时间对鮰鱼块罐头产品氯化钠含量的影响图。图2为产品的杀菌传热曲线与杀菌强度F值。
实施例2:
分别采用实施例1脱腥剂(紫苏提取液10%+乌龙茶提取液10%+52%(v/v)的白酒20%+食盐3%)、3%NaCl+0.1%柠檬酸、3%红茶提取液+3%碳酸氢钠+2%料酒+6%食盐、1%酵母粉、0.1%醋+0.15%氯化钙作为脱腥剂,其余条件均匀实施例1相同。不同脱腥剂的脱腥效果见表1。
表1不同脱腥剂对制备的鱼块感官的影响
实施例3:
将油炸方法替换为:将预干燥的鱼块放入温度为140℃油中油炸3min,立即捞出放入温度为180℃油中油炸3min,油炸至鱼块水分含量为55%。其余条件均与实施例1相同,测试油炸方法对鱼块腥味物质的影响见表2。
按照实施例1的真空油炸方法调整不同油炸温度对腥味物质和感官的影响见表3。
表2不同油炸方法腥味物质含量测定
表3真空油炸不同油炸温度腥味物质含量测定
从表3可知,真空油炸温度影响值得的鱼块罐头产品的感官评分,100℃真空油炸会造成鱼块硬度过高,因而影响感官,80℃真空油炸不足以去除腥味,因而对感官造成影响。从表2可知,油炸方法直接影响腥味物质的去除,从而显著影响消费者对鮰鱼罐头产品的可接受度。
实施例4:
分别调整杀菌温度为110℃、115℃、118℃、121℃、130℃,其余条件均与实施例1相同,研究不同杀菌温度(相同杀菌F值下)对斑点叉尾鮰鱼质构的影响,与按照实施例1方法真空油炸后未杀菌前的鱼块相比较,实验结果见表4。研究不同杀菌温度对斑点叉尾鮰鱼感官的影响,实验结果见表5。
表4不同杀菌温度对鱼肉质构的影响
注:同一行中不同的小写字母表示有显著性差异(p<0.05)
表5不同杀菌条件对产品的感官评价
注:同一列中不同的小写字母表示有显著性差异(p<0.05)
针对斑点叉尾鮰鱼腥味重消费者接受度低、肉质鲜嫩杀菌过程易软烂等技术难题,本发明提出了一种高品质即食鮰鱼软罐头的制备方法,该方法利用混合脱腥剂浸泡和真空油炸相结合的方法协同解决斑点叉尾鮰鱼本身土腥味较重的问题,提高了鮰鱼产品的口味可接受度;同时采用干燥、真空油炸联合脱水工艺,降低鮰鱼肉的水分含量、适当提高肉的硬度,并通过杀菌工艺的优化,优选对产品质构影响最低的杀菌工艺。从而得到没有土腥味、能够长期保存、口味和质构俱佳的鮰鱼软罐头制品。
应说明的是,以上实施例仅用以说明本发明的技术方案而非限制,尽管参照较佳实施例对本发明进行了详细说明,本领域的普通技术人员应当理解,可以对本发明的技术方案进行修改或者等同替换,而不脱离本发明技术方案的精神和范围,其均应涵盖在本发明的权利要求范围当中。
Claims (7)
1.一种高品质即食斑点叉尾鮰鱼软罐头的制备方法,其特征在于:包括,
预处理:将鲜活斑点叉尾鮰鱼宰杀后,去头,去尾,去内脏后,清洗干净,切成4cm×2cm×1cm大小的鱼块;
减菌处理:将斑点叉尾鮰鱼块放入臭氧水中减菌处理,臭氧水中臭氧浓度为2.0mg/L,处理时间为30min;
脱腥腌制:将减菌处理后的斑点叉尾鮰鱼块置于脱腥剂中脱腥腌制,所述脱腥剂按质量百分比计,为紫苏提取液10%、乌龙茶提取液10%、52%v/v的白酒20%,食盐3%,用水补足100%;
干燥:将所述斑点叉尾鮰鱼块进行干燥,干燥至水分含量为65~70%;
真空油炸:温度为90℃,水分含量为55~60%,真空度为0.09MPa;
真空包装:将真空油炸后的所述鱼块与调味料混合均匀,进行真空包装,调味料组成按质量百分比计为50%的豆豉,10%玉米淀粉,10%的白糖,5%洋葱,5%大蒜,2%的味精,1%辣椒粉,用水补足100%;
杀菌冷却:调味后产品在130℃杀菌,时间11~21min,之后反压冷却至40℃以下,反压压力为0.12MPa。
2.如权利要求1所述的高品质即食斑点叉尾鮰鱼软罐头的制备方法,其特征在于:所述脱腥腌制,其中,斑点叉尾鮰鱼块与脱腥腌制剂的料液质量比为1:(1~1.5),腌制时间为2h,控制脱腥腌制温度4℃。
3.如权利要求1所述的高品质即食斑点叉尾鮰鱼软罐头的制备方法,其特征在于:所述脱腥腌制,其中,所述紫苏提取液,其制备方法为,按照水的质量加入2%的紫苏叶,煮沸后,保持微沸5min,过滤。
4.如权利要求1所述的高品质即食斑点叉尾鮰鱼软罐头的制备方法,其特征在于:所述脱腥腌制,其中,所述乌龙茶提取液,其制备方法为,按照水的质量加入2%的乌龙茶叶,煮沸后,保持微沸5min,过滤。
5.如权利要求1所述的高品质即食斑点叉尾鮰鱼软罐头的制备方法,其特征在于:所述真空油炸,油炸时间2~3min,至水分含量为55~60%。
6.如权利要求1所述的高品质即食斑点叉尾鮰鱼软罐头的制备方法,其特征在于:所述真空包装,鱼块与调味料的质量比为4:1。
7.如权利要求1所述的高品质即食斑点叉尾鮰鱼软罐头的制备方法,其特征在于:所述干燥,干燥温度55~60℃,时间3~4h。
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