CN110720607A - Method for cooking mackerel fillet at low temperature in vacuum - Google Patents
Method for cooking mackerel fillet at low temperature in vacuum Download PDFInfo
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- CN110720607A CN110720607A CN201910960008.5A CN201910960008A CN110720607A CN 110720607 A CN110720607 A CN 110720607A CN 201910960008 A CN201910960008 A CN 201910960008A CN 110720607 A CN110720607 A CN 110720607A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of aquatic product processing and storage, and provides a method for cooking mackerel fillets in vacuum at low temperature for solving the problems of serious fat oxidation, difficult preservation of product flavor and more loss of juice in the traditional mackerel processing and storage process, which comprises the following steps: (1) washing pneumatophorus japonicus fillet with water, draining, adding compound antioxidant, stirring, and standing at low temperature; (2) loading into a cooking bag, vacuum sealing, and low-temperature cooking; (3) and (5) cooling and storing. The invention utilizes the synergistic effect of the compound antioxidant to pre-treat the mackerel flesh, thereby playing a better oxidation control role and effectively avoiding fat oxidation; keeping the flavor and juice of the mackerel product by adopting a low-temperature vacuum cooking technology; the steamed mackerel fillet product has unique flavor and long shelf life, and is not easy to generate fat oxidation phenomenon in the storage process.
Description
Technical Field
The invention relates to the technical field of aquatic product processing and storage, in particular to a method for cooking mackerel fillets at a low temperature in vacuum.
Background
Mackerel is one of the important middle and upper economic fishes in China. The fish has wide distribution, rapid growth, high yield, fish meat each hundred g containing protein 21.4 g and fat 7.4 g, firm meat, and can be sun-cured and canned except for fresh food, and fish liver oil can be extracted from liver. The mackerel contains rich nutrients such as protein and fat, is delicious when eaten fresh, and is quite delicious in salty and dry products. However, people who suffer from allergic food poisoning after eating the fish food are often not fresh, and especially, the fish food is easy to be poisoned when eating fresh fish with poor freshness. Scholars at home and abroad have been studied for a long time, and most of them consider that: the cause of the poisoning is due to histamine contained in the green tangerine orange flesh fish. When the fish body is deteriorated or the freshness is poor, bacteria are propagated in large quantity, especially the Morganella morganii, and histidine can be formed by decarboxylation of histidine in the fish body.
The fat content of mackerel is high, and lipid oxidation phenomenon occurs in the processing and storage processes, so that the quality of the product is influenced. The cooking processing of the pneumatophorus japonicus product has the series problems of serious fat oxidation, difficult preservation of the flavor of the product, more juice loss, incapability of long-term preservation and the like.
Chinese patent literature discloses a method for preparing cold air drying seasoning mackerel fillets, the application publication number of which is CN104473230A, the cold air drying seasoning mackerel fillets prepared by the method are rich in nutrition, fresh and mellow in taste, free of peculiar smell, unique in flavor, tender and soft in taste, safe and sanitary, and long in quality guarantee period, but the problems of difficult flavor preservation and more juice loss are not solved by the method.
Disclosure of Invention
The invention provides a method for cooking mackerel fillets at low temperature in vacuum, which has the advantages of unique flavor, long shelf life and difficult occurrence of fat oxidation phenomenon in the storage process, and aims to solve the problems of serious fat oxidation, difficult preservation of product flavor and more loss of juice in the traditional processing and storage process of mackerel.
In order to achieve the purpose, the invention adopts the following technical scheme:
a method for cooking mackerel fillet in vacuum at low temperature comprises the following steps:
(1) washing mackerel fillet with water, draining, adding compound antioxidant, mixing, stirring, and standing at low temperature;
(2) filling the mackerel slices treated in the step (1) into a cooking bag, and performing low-temperature cooking treatment after vacuum sealing; the step adopts low-temperature vacuum steaming technology, which is beneficial to keeping flavor and juice of mackerel fillet;
(3) and (3) cooling the mackerel fillets treated in the step (2) together with the cooking bag, and storing.
The invention utilizes the synergistic effect of the compound antioxidant to pre-treat the mackerel flesh, has better oxidation control effect, adopts the low-temperature vacuum cooking technology, and keeps the flavor and juice of the mackerel product; the steamed mackerel fillet product has unique flavor and long shelf life, and is not easy to generate fat oxidation phenomenon in the storage process.
Preferably, in the step (1), the compound antioxidant consists of the following components in parts by weight: 2-3 parts of rosemary extract, 0.5-1 part of vitamin E and 0.5-1 part of ascorbyl palmitate.
The rosemary extract has the effects of preventing and delaying rancidity or prolonging the storage life, and effectively avoids the defects of toxic and side effects of an antioxidant on the back side and high-temperature heating decomposition, and toxicological experiments and high-temperature frying experiments at 240 ℃ show that the rosemary extract has the characteristics of safety, high efficiency, heat resistance, good antioxidant effect, spectrum and the like. However, the rosemary extract has poor solubility and is not easily uniformly distributed in the meat quality of mackerel fillets. Vitamin E is a highly lipophilic antioxidant, can effectively prevent the formation of active oxides during fat oxidation, is a good solvent for a plurality of insoluble medicines, and can promote the dissolution and distribution of rosemary extract while resisting oxidation by adding the vitamin E. The ascorbyl palmitate is prepared by esterifying palmitic acid, L-ascorbic acid and other natural components, has efficient oxygen scavenging and nutrition strengthening functions, has all physiological activities of vitamin C, overcomes three defects of heat resistance, light resistance and moisture resistance of the vitamin C, has higher stability than the vitamin C, and can provide vitamin C212g per 500 g.
Preferably, in the step (1), the amount of the compound antioxidant added is 0.001-0.015% of the total mass of the mackerel fillet after draining.
Preferably, in the step (2), the temperature of the low-temperature placement is controlled to be 0-4 ℃, and the time of the placement is 40-65 min.
Preferably, in the step (2), the thickness of the retort pouch is 85 to 100 μm. Too thick, not easy to cook, too thin, easy to break.
Preferably, in the step (2), the gas permeability of the cooking bag is 70-80 cm3/m2D.bar. The gas comprises O2、N2And CO2. The gas transmission rate is too low, which can cause the gas pressure in the bag to be too high, and is not beneficial to releasing the gas generated in the cooking process; too high a gas transmission rate can cause flavor loss.
Preferably, in the step (2), the low-temperature cooking temperature is 68-78 ℃, and the low-temperature cooking treatment time is 10-20 min. The temperature control of low-temperature cooking is very important, and the meat quality of the mackerel fillet is over-rotten and the nutrition is lost due to overhigh temperature; the temperature is too low to be beneficial to juice collection.
Preferably, in the step (3), the cooking bag is stored in an environment of 4-5 ℃ after the temperature of the mackerel fillet in the cooking bag is reduced to 0-4 ℃.
Preferably, in the step (3), the temperature reduction process adopts a program for reducing the temperature to 40-50 ℃ at a speed of 2-3 ℃/min, then continuously reducing the temperature to 20-30 ℃ at a speed of 1-2 ℃/min, and finally continuously reducing the temperature to 0-4 ℃ at a speed of 0.5-1 ℃/min. The meat quality of the mackerel fillet is prevented from shrinking and affecting the taste by programmed cooling.
Therefore, the invention has the following beneficial effects:
(1) by utilizing the synergistic effect of the compound antioxidant, the mackerel flesh is pretreated, so that a better oxidation control effect is achieved, and fat oxidation is effectively avoided;
(2) keeping the flavor and juice of the mackerel product by adopting a low-temperature vacuum cooking technology;
(3) the steamed mackerel fillet product has unique flavor and long shelf life, and is not easy to generate fat oxidation phenomenon in the storage process.
Detailed Description
The technical solution of the present invention is further specifically described below by way of specific examples.
In the present invention, all the equipment and materials are commercially available or commonly used in the art, and the methods in the following examples are conventional in the art unless otherwise specified.
Example 1
(1) Washing pneumatophorus japonicus fillet with water, draining, adding compound antioxidant, mixing, stirring, and standing at 2 deg.C for 50 min; the compound antioxidant consists of the following components: 2.5g of rosemary extract, 0.5g of vitamin E and 1g of ascorbyl palmitate; the addition amount of the compound antioxidant is 0.001 percent of the total mass of the pneumatophorus japonicus slices after being drained;
(2) filling the mackerel slices treated in the step (1) into a cooking bag, sealing in vacuum, and cooking at a low temperature of 70 ℃ for 15 min; the thickness of the retort pouch is 95 μm, and the gas permeability of the retort pouch is 75cm3/m2·d·bar；
(3) And (3) immediately cooling the mackerel fillets treated in the step (2) and the cooking bag, firstly cooling to 45 ℃ at the speed of 2.5 ℃/min, then continuously cooling to 25 ℃ at the speed of 1.5 ℃/min, finally continuously cooling to 2 ℃ at the speed of 0.8 ℃/min, and storing the cooking bag in an environment at the temperature of 2 ℃.
Example 2
(1) Washing pneumatophorus japonicus fillet with water, draining, adding compound antioxidant, mixing, stirring, and standing at 0 deg.C for 65 min; the compound antioxidant consists of the following components: 2g of rosemary extract, 0.5g of vitamin E1g and ascorbyl palmitate; the addition amount of the compound antioxidant is 0.015 percent of the total mass of the pneumatophorus japonicus slices after being drained;
(2) filling the mackerel slices treated in the step (1) into a cooking bag, sealing in vacuum, and cooking at a low temperature of 68 ℃ for 20 min; the thickness of the bag is 85 μm, and the gas permeability of the bag is 80cm3/m2·d·bar；
(3) And (3) immediately cooling the mackerel fillets treated in the step (2) and the cooking bag, firstly cooling to 40 ℃ at 3 ℃/min, then continuously cooling to 30 ℃ at 1 ℃/min, finally continuously cooling to 4 ℃ at 0.5 ℃/min, and storing the cooking bag in an environment of 4 ℃.
Example 3
(1) Washing pneumatophorus japonicus fillet with water, draining, adding compound antioxidant, mixing, stirring, and standing at 4 deg.C for 40 min; the compound antioxidant consists of the following components: rosemary extract 3g, vitamin E1g and ascorbyl palmitate 0.5 g; the addition amount of the compound antioxidant is 0.013 percent of the total mass of the pneumatophorus japonicus slices after draining;
(2) filling the mackerel slices treated in the step (1) into a cooking bag, sealing in vacuum, and cooking at a low temperature of 78 ℃ for 10 min; the thickness of the retort pouch is 100 μm, and the gas permeability of the retort pouch is 70cm3/m2·d·bar；
(3) And (3) immediately cooling the mackerel fillets treated in the step (2) and the cooking bag, firstly cooling to 50 ℃ at the speed of 2 ℃/min, then continuously cooling to 20 ℃ at the speed of 2 ℃/min, finally continuously cooling to 0 ℃ at the speed of 1 ℃/min, and storing the cooking bag in the environment of 0 ℃.
Example 4
(1) Washing pneumatophorus japonicus fillet with water, draining, adding compound antioxidant, mixing, stirring, and standing at 3 deg.C for 45 min; the compound antioxidant consists of the following components: 2g of rosemary extract, 0.5g of vitamin E and 0.7g of ascorbyl palmitate; the addition amount of the compound antioxidant is 0.012 percent of the total mass of the pneumatophorus japonicus slices after being drained;
(2) filling the mackerel slices treated in the step (1) into a cooking bag, sealing in vacuum, and cooking at a low temperature of 75 ℃ for 15 min; the thickness of the retort pouch is 95 μm, and the gas permeability of the retort pouch is 75cm3/m2·d·bar；
(3) And (3) immediately cooling the mackerel fillets treated in the step (2) and the cooking bag, firstly cooling to 45 ℃ at 1.5 ℃/min, then continuously cooling to 25 ℃ at 1.5 ℃/min, finally continuously cooling to 1 ℃ at 1 ℃/min, and storing the cooking bag in an environment at 1 ℃.
Comparative example 1
Comparative example 1 is different from example 1 in that the complex antioxidant does not contain vitamin E in step (1), and the rest of the process is identical.
Comparative example 2
The difference between the comparative example 2 and the example 1 is that in the step (3), the mixture is immediately immersed in the crushed ice water mixture for cooling, and the rest of the process is completely the same.
Histamine content, freshness and sensory evaluation of mackerel fillets stored for 15 days obtained by the processes of examples 1 to 3 and comparative examples 1 and 2 were carried out.
The lower the TVB-N content is, the fresher the aquatic product is, the first-grade TVB-N of the marine fish is less than 15mg/100g and exceeds the second-grade range when the TVB-N is more than 30mg/100g according to the sanitary standard of the marine fish in China.
The histamine content was determined according to the following method: the muscle tissue of mackerel fillets stored for 15 days was mixed with a stirrer, extracted with a perchloric acid solution, and derivatized with dansyl chloride, followed by measurement with a high performance liquid chromatograph. The detection method is disclosed in the industry standard snt2209-2008 ' high performance liquid chromatography for detection method of toxic biogenic amine in import and export aquatic products ', published by the State administration of quality supervision, inspection and quarantine of the people's republic of China in 2008.
The results are shown in table 1:
TABLE 1 test results
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in any way, and other variations and modifications may be made without departing from the spirit of the invention as set forth in the claims.
Claims (9)
1. A method for cooking mackerel fillets in vacuum at low temperature is characterized by comprising the following steps:
(1) washing mackerel fillet with water, draining, adding compound antioxidant, mixing, stirring, and standing at low temperature;
(2) filling the mackerel slices treated in the step (1) into a cooking bag, and performing low-temperature cooking treatment after vacuum sealing;
(3) and (3) cooling the mackerel fillets treated in the step (2) together with the cooking bag, and storing.
2. The method for cooking mackerel fillets under vacuum at low temperature as claimed in claim 1, wherein in the step (1), the compound antioxidant is prepared from the following components in parts by weight: 2-3 parts of rosemary extract, 0.5-1 part of vitamin E and 0.5-1 part of ascorbyl palmitate.
3. The method for vacuum low-temperature cooking of mackerel fillets according to claim 1, wherein in the step (1), the amount of the compound antioxidant added is 0.001-0.015% of the total mass of the mackerel fillets after draining.
4. The method for vacuum low-temperature cooking of mackerel fillets according to claim 1, wherein in the step (2), the temperature for low-temperature storage is controlled to be 0-4 ℃ and the storage time is 40-65 min.
5. The method for vacuum low-temperature cooking mackerel fillets according to claim 1, wherein in the step (2), the thickness of the cooking bag is 85-100 μm.
6. The method for vacuum low-temperature cooking mackerel fillet as claimed in claim 1, wherein in the step (2), the cooking bag has a gas permeability of 70-80 cm3/m2·d·bar。
7. The method for vacuum low-temperature cooking of mackerel fillets according to claim 1, wherein in the step (2), the low-temperature cooking temperature is 68-78 ℃, and the low-temperature cooking treatment time is 10-20 min.
8. The method for vacuum low-temperature cooking of mackerel fillets according to claim 1, wherein in the step (3), the cooking bag is stored at an environment of 4-5 ℃ after the temperature of the mackerel fillets in the cooking bag is reduced to 0-4 ℃.
9. The method for vacuum low-temperature cooking of mackerel fillets according to claim 1, wherein in the step (3), the temperature reduction process adopts a programmed temperature reduction process, the temperature is reduced to 40-50 ℃ at 2-3 ℃/min, then the temperature is continuously reduced to 20-30 ℃ at 1-2 ℃/min, and finally the temperature is continuously reduced to 0-4 ℃ at 0.5-1 ℃/min.
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Citations (2)
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| CN106418287A (en) * | 2016-10-13 | 2017-02-22 | 青岛益和兴食品有限公司 | Flavored instant mackerel slice and processing technique thereof |
| CN108432866A (en) * | 2018-04-02 | 2018-08-24 | 中国水产科学研究院黄海水产研究所 | A kind of anti-oxidant compositions inhibiting mackerel fat oxidation |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418287A (en) * | 2016-10-13 | 2017-02-22 | 青岛益和兴食品有限公司 | Flavored instant mackerel slice and processing technique thereof |
| CN108432866A (en) * | 2018-04-02 | 2018-08-24 | 中国水产科学研究院黄海水产研究所 | A kind of anti-oxidant compositions inhibiting mackerel fat oxidation |
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