CN111567760A - 一种免浆鱼片及其制备方法 - Google Patents
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Abstract
本发明提供一种免浆鱼片及其制备方法,包括以下重量份原料:鱼片800~1200份、姜粉1~5份、盐3~5份、糖3~5份、味精3~5份、料酒5~10份、淀粉5~10份、紫苏汁5~10份、酵母抽提物1~5份,通过本发明原料的合理配比添加,有效锁住了调味鱼片的营养与风味成分,避免鱼肉脂肪的氧化,保持调味鱼肉串的营养与滋味,通过制备工艺参数的调整,保证新鲜自然的鱼腥味,鱼肉切面富有光泽,鱼肌肉组织致密完整,纹理清晰,坚实富有弹性,是一款符合大众口味的免浆鱼片产品。
Description
技术领域
本发明涉及食品加工领域,特别涉及一种免浆鱼片及其制备方法。
背景技术
鱼肉具有肉质细嫩鲜美、营养丰富、易消化吸收的优势,是人们非常喜欢的一款菜品,随着生活节奏加快,人们都喜欢速食餐,但是,目前速食鱼肉在生产加工过程中,将鱼肉进行腌制,且为了有效保持鱼肉的持水性能,确保鱼肉产品的鲜嫩爽口,同时提升产品的出品率,行业内生产厂家常常使用鱼类水分保持剂,加入填料能保持鱼肉的保水性,但是磷酸盐残留会导致人体健康,影响人体中钙、铁、铜、锌等必须元素的吸收平衡,导致机体内部钙磷的失衡,进而影响人体对钙的吸收,并且口感不佳,风味较差。
发明内容
鉴于此,本发明提出一种免浆鱼片及其制备方法,解决上述问题。
本发明的技术方案是这样实现的:一种免浆鱼片:包括以下重量份原料:鱼片800~1200份、姜粉1~5份、盐3~5份、糖3~5份、味精3~5份、料酒5~10份、淀粉5~10份、紫苏汁5~10份、酵母抽提物1~5份;
进一步的,一种免浆鱼片,包括以下重量份原料:鱼片1000份、姜粉3份、盐4份、糖4份、味精4份、料酒8份、淀粉7份、紫苏汁7份、酵母抽提物3份。
进一步的,免浆鱼片的制备方法,包括以下步骤:
S1、鱼片预处理:将鱼体放血、打鳞、清洗、切片;
S2、真空浸泡腌制:将上述重量份原料和预处理后的鱼片进行真空浸泡腌制,设定压力为-0.083~-0.090Mpa,浸入溶液时间为3~5s,脱离溶液时间为6~8s,总处理时间为80~100s;
S3、沥水:锅内沥水时间为30~90s,锅外沥水为3~8min;
S4、滚揉:将S3步骤后的鱼片加入秋葵粘液放入滚揉机中进行滚揉,滚揉温度为5~12℃,滚揉时间3~15s,重复2~4次;
S5、急冻包装:将上述鱼片放入-5~-15℃下急冻,包装,即得免浆鱼片。
进一步的,所述腌浸料是将姜粉、盐、糖、味精、料酒、淀粉、紫苏汁、酵母抽提物进行混合搅拌得出。
进一步的,所述腌浸料和鱼片的料液比w/v为5~8:1。
进一步的,所述紫苏汁为将新鲜的紫苏叶除杂洗净,加入鹧鸪茶水进行榨滤取汁,体积比为2~3:0.3~0.6。
进一步的,所述秋葵粘液是将新鲜秋葵去头梗后捣碎,剔除秋葵皮打制成浆,液渣分离,滤渣再研磨,压滤后合并滤液,得到秋葵粘液。
进一步的,所述秋葵粘液的添加量为鱼片体积的0.8~1.2%。
与现有技术相比,本发明的有益效果是:
(1)通过本发明原料的合理配比添加,有效锁住了调味鱼片的营养与风味成分,避免鱼肉脂肪的氧化,保持调味鱼肉串的营养与滋味,通过制备工艺参数的调整,保证新鲜自然的鱼腥味,鱼肉切面富有光泽,鱼肌肉组织致密完整,纹理清晰,坚实富有弹性,是一款符合大众口味的免浆鱼片产品;
(2)将腌浸料和鱼片按比例置于真空浸泡腌制,控制压力、浸泡时间,使腌浸料完全的渗入至鱼肉组织中,在短时间的腌制下增加鱼肉的结合力和保水性,提高了鱼肉的弹性和质地,其中,紫苏汁和酵母抽提物能有效的去除腥臭味,保留新鲜的鱼腥味,紫苏叶中含有的挥发性成分和鹧鸪茶中的多酚类等多种有效成分结合具有对腥臭原分子良好的分解和吸附功能;
(3)另外,通过秋葵粘液的合理配比添加进行滚揉,使鱼肉均匀的吸收腌渍,提高鱼肉的结着力及产品的弹性;控制滚揉的温度、时间、次数,大大增加了鱼肉和腌浸料的接触,保证鱼肉的的接触均匀性,提高产品的口感及断面效果;秋葵中的可溶性纤维和滚揉的工艺结合可以增强保水性,可以改善产品的内部结构,有效锁住了调味鱼肉的营养与风味成分,避免鱼肉脂肪的氧化,保持调味鱼肉串的营养与滋味。
具体实施方式
为了更好理解本发明技术内容,下面提供具体实施例,对本发明做进一步的说明。
本发明实施例所用的实验方法如无特殊说明,均为常规方法。
本发明实施例所用的材料、试剂等,如无特殊说明,均可从商业途径得到。
实施例1
一种免浆鱼片:包括以下重量份原料:鱼片800份、姜粉1份、盐3份、糖3份、味精3份、料酒5份、淀粉5份、紫苏汁5份、酵母抽提物1份。
实施例2
一种免浆鱼片:包括以下重量份原料:鱼片1200份、姜粉5份、盐5份、糖5份、味精5份、料酒10份、淀粉10份、紫苏汁10份、酵母抽提物5份。
实施例3
一种免浆鱼片,包括以下重量份原料:鱼片1000份、姜粉3份、盐4份、糖4份、味精4份、料酒8份、淀粉7份、紫苏汁7份、酵母抽提物3份;
上述实施例1~3使用以下制备方法:
S1、鱼片预处理:将鱼体放血、打鳞、清洗、切片;
S2、真空浸泡腌制:将上述重量份原料和预处理后的鱼片进行真空浸泡腌制,腌浸料与鱼片的料液比w/v为5~8:1,设定压力为-0.088Mpa,浸入溶液时间为4,脱离溶液时间为7s,总处理时间为94s;所述腌浸料是将姜粉、盐、糖、味精、料酒、淀粉、紫苏汁、酵母抽提物进行混合搅拌得出,所述紫苏汁为将新鲜的紫苏叶除杂洗净,加入鹧鸪茶水进行榨滤取汁,体积比为2:0.4;
S3、沥水:锅内沥水时间为60s,锅外沥水为5min;
S4、滚揉:将S3步骤后的鱼片加入秋葵粘液放入滚揉机中进行滚揉,滚揉温度为8℃,滚揉时间9s,重复3次,所述秋葵粘液是将新鲜秋葵去头梗后捣碎,剔除秋葵皮打制成浆,液渣分离,滤渣再研磨,压滤后合并滤液,得到秋葵粘液,添加量为鱼片体积的1%;
S5、急冻包装:将上述鱼片放入-10℃下急冻,包装,即得免浆鱼片。
实施例4
一种免浆鱼片,包括以下重量份原料:鱼片1000份、姜粉3份、料酒2份、盐4份、糖4份、味精4份、料酒8份、淀粉7份、紫苏汁7份、酵母抽提物3份;
制备方法如下:
S1、鱼片预处理:将鱼体放血、打鳞、清洗、切片;
S2、真空浸泡腌制:将上述重量份原料和预处理后的鱼片进行真空浸泡腌制,腌浸料与鱼片的料液比w/v为5:1,设定压力为-0.083Mpa,浸入溶液时间为3s,脱离溶液时间为6s,总处理时间为80s;所述腌浸料是将姜粉、盐、糖、味精、料酒、淀粉、紫苏汁、酵母抽提物进行混合搅拌得出,所述紫苏汁为将新鲜的紫苏叶除杂洗净,加入鹧鸪茶水进行榨滤取汁,体积比为2:0.3;
S3、沥水:锅内沥水时间为30s,锅外沥水为3min;
S4、滚揉:将S3步骤后的鱼片加入秋葵粘液放入滚揉机中进行滚揉,滚揉温度为5℃,滚揉时间3s,重复2次,所述秋葵粘液是将新鲜秋葵去头梗后捣碎,剔除秋葵皮打制成浆,液渣分离,滤渣再研磨,压滤后合并滤液,得到秋葵粘液,添加量为鱼片体积的0.8%;
S5、急冻包装:将上述鱼片放入-5℃下急冻,包装,即得免浆鱼片。
实施例5
一种免浆鱼片,包括以下重量份原料:鱼片1000份、姜粉3份、料酒2份、盐4份、糖4份、味精4份、料酒8份、淀粉7份、紫苏汁7份、酵母抽提物3份;
制备方法如下:
S1、鱼片预处理:将鱼体放血、打鳞、清洗、切片;
S2、真空浸泡腌制:将上述重量份原料和预处理后的鱼片进行真空浸泡腌制,腌浸料与鱼片的料液比w/v为8:1,设定压力为-0.090Mpa,浸入溶液时间为5s,脱离溶液时间为8s,总处理时间为100s;所述腌浸料是将姜粉、盐、糖、味精、料酒、淀粉、紫苏汁、酵母抽提物进行混合搅拌得出,所述紫苏汁为将新鲜的紫苏叶除杂洗净,加入鹧鸪茶水进行榨滤取汁,体积比为3:0.6;
S3、沥水:锅内沥水时间为90s,锅外沥水为8min;
S4、滚揉:将S3步骤后的鱼片加入秋葵粘液放入滚揉机中进行滚揉,滚揉温度为12℃,滚揉时间15s,重复4次,所述秋葵粘液是将新鲜秋葵去头梗后捣碎,剔除秋葵皮打制成浆,液渣分离,滤渣再研磨,压滤后合并滤液,得到秋葵粘液,添加量为鱼片体积的1.2%;
S5、急冻包装:将上述鱼片放入-15℃下急冻,包装,即得免浆鱼片。
实施例6
本实施例与实施例3的区别在于,免浆鱼片的制备方法中S2真空浸泡腌制步骤,所述浸入溶液时间为7s,脱离溶液时间为10s。
实施例7
本实施例与实施例3的区别在于,免浆鱼片的制备方法中S3滚揉的温度为15℃,重复三次。
实施例8
本实施例与实施例3的区别在于,免浆鱼片的制备方法的S3滚揉过程中未加入秋葵粘液。
实施例9
本实施例与实施例3的区别在于,免浆鱼片的制备方法的S3滚揉过程中加入银耳汁进行滚揉。
实施例10
本实施例与实施例3的区别在于,所述紫苏汁为将新鲜的紫苏叶除杂洗净,加入纯净水进行榨滤取汁,体积比为2:0.4。
实施例11
本实施例与实施例3的区别在于,所述紫苏汁为将新鲜的紫苏叶除杂洗净,加入鹧鸪茶水进行榨滤取汁,体积比为1:1。
对比例1
一种免浆鱼片,包括以下重量份原料:鱼片700份、姜粉6份、盐6份、糖6份、味精8份、料酒2份、淀粉2份、紫苏汁12份、酵母抽提物6份。
对比例2
一种免浆鱼片,包括以下重量份原料:鱼片1000份、姜粉3份、盐4份、糖4份、味精4份、料酒8份、淀粉7份、紫苏汁12份、酵母抽提物6份。
对比例3
一种免浆鱼片,包括以下重量份原料:鱼片700份、姜粉6份、盐6份、糖6份、味精8份、料酒2份、淀粉2份、紫苏汁7份、酵母抽提物3份。
一、鱼肉TVB-N值测定
由上表可知,实施例1~11和对比例1~3对比,通过本发明原料的合理配比添加,有效锁住了调味鱼片的营养与风味成分,避免鱼肉脂肪的氧化,保持调味鱼肉串的营养与滋味,实施例1~5和实施例6对比,真空浸入溶液的时间会影响肉质鲜度,实施例1~5和实施例7、8、9对比滚揉的温度和加入秋葵粘液可以达到防止鱼肉脂肪氧化,实施例1~5和实施例10、11比较,紫苏汁和鹧鸪茶水进行榨汁,有助于腌浸料渗入鱼肉中,提升口感的同时,也防止挥发性盐基总氮的含量过高,实施例1~5具有明显保鲜效果。
二、鱼片体积含水率
体积含水率=(V鱼0-V鱼1)/V鱼0
V鱼0为鱼肉蒸干前含水体积数
V鱼1为鱼肉蒸干后含水体积数
分别在15℃、5℃、-5℃下测试鱼肉的体积含水率,测试结果如下:
由上表可知,实施例1~11和对比例1~3对比,本发明的各原料合理配比,能保持鱼肉的储水肌肉组织,丰富鱼肉组织水分;实施例1~5和实施例6、7比较,浸溶液的时间长短和滚揉的温度会鱼肉组织的保水性具有一定的影响,实施例1~5和实施例8、9比较,通过秋葵粘液的加入,有效提高了鱼肉产品的持水性能,提升了鱼肉产品的出品率。
三、感官评价
随机挑选140人,分为14组,每组由10人组成感官评定小组,在其他指标测定前对气味、色泽、形态、质地四项指标进行感官评定,评定标准图表所示:
将本发明的实施例1~11以及对比例1~3制得的免浆鱼片进行品质测试,测试结果如下:
组别 | 气味 | 色泽 | 形态 | 质地 | 总分 |
实施例1 | 29 | 30 | 18 | 20 | 97 |
实施例2 | 28 | 29 | 20 | 20 | 97 |
实施例3 | 29 | 30 | 20 | 19 | 98 |
实施例4 | 28 | 30 | 19 | 19 | 96 |
实施例5 | 28 | 28 | 18 | 18 | 92 |
实施例6 | 22 | 22 | 13 | 17 | 74 |
实施例7 | 21 | 22 | 14 | 15 | 72 |
实施例8 | 20 | 21 | 12 | 12 | 65 |
实施例9 | 25 | 23 | 11 | 12 | 71 |
实施例10 | 23 | 22 | 12 | 11 | 68 |
实施例11 | 24 | 21 | 13 | 12 | 70 |
对比例1 | 19 | 18 | 13 | 13 | 63 |
对比例2 | 18 | 19 | 12 | 13 | 62 |
对比例3 | 19 | 20 | 11 | 12 | 62 |
上述感官评价结果可知,使用本发明的免浆鱼片的原料,合理配比,保证新鲜自然的鱼腥味,鱼肉切面富有光泽,鱼肌肉组织致密完整,纹理清晰,坚实富有弹性,实施例1~5的评分达到90分以上,是一款符合大众口味的免浆鱼片产品。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (8)
1.一种免浆鱼片,其特征在于:包括以下重量份原料:鱼片800~1200份、姜粉1~5份、盐3~5份、糖3~5份、味精3~5份、料酒5~10份、淀粉5~10份、紫苏汁5~10份、酵母抽提物1~5份。
2.如权利要求1所述的一种免浆鱼片,其特征在于:包括以下重量份原料:鱼片1000份、姜粉3份、盐4份、糖4份、味精4份、料酒8份、淀粉7份、紫苏汁7份、酵母抽提物3份。
3.如权利要求1所述的一种免浆鱼片的制备方法,其特征在于:包括以下步骤:
S1、鱼片预处理:将鱼体放血、打鳞、清洗、切片;
S2、真空浸泡腌制:将上述重量份原料和预处理后的鱼片进行真空浸泡腌制,设定压力为-0.083~-0.090Mpa,浸入溶液时间为3~5s,脱离溶液时间为6~8s,总处理时间为80~100s;
S3、沥水:锅内沥水时间为30~90s,锅外沥水为3~8min;
S4、滚揉:将S3步骤后的鱼片加入秋葵粘液放入滚揉机中进行滚揉,滚揉温度为5~12℃,滚揉时间3~15s,重复2~4次;
S5、急冻包装:将上述鱼片放入-5~-15℃下急冻,包装,即得免浆鱼片。
4.如权利要求3所述的一种免浆鱼片的制备方法,其特征在于:所述腌浸料是将姜粉、盐、糖、味精、料酒、淀粉、紫苏汁、酵母抽提物进行混合搅拌得出。
5.如权利要求3所述的一种免浆鱼片的制备方法,其特征在于:所述腌浸料和鱼片的料液比w/v为5~8:1。
6.如权利要求3所述的一种免浆鱼片的制备方法,其特征在于:所述紫苏汁为将新鲜的紫苏叶除杂洗净,加入鹧鸪茶水进行榨滤取汁,体积比为2~3:0.3~0.6。
7.如权利要求3所述的一种免浆鱼片的制备方法,其特征在于:所述秋葵粘液是将新鲜秋葵去头梗后捣碎,剔除秋葵皮打制成浆,液渣分离,滤渣再研磨,压滤后合并滤液,得到秋葵粘液。
8.如权利要求3所述的一种免浆鱼片的制备方法,其特征在于:所述秋葵粘液的添加量为鱼片体积的0.8~1.2%。
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