CN111616323A - Process method for preparing whole crucian jelly - Google Patents

Process method for preparing whole crucian jelly Download PDF

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Publication number
CN111616323A
CN111616323A CN202010518437.XA CN202010518437A CN111616323A CN 111616323 A CN111616323 A CN 111616323A CN 202010518437 A CN202010518437 A CN 202010518437A CN 111616323 A CN111616323 A CN 111616323A
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fish
jelly
crucian
fish jelly
whole
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茹巧美
任国平
张学兵
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HANGZHOU WANXIANG POLYTECHNIC
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HANGZHOU WANXIANG POLYTECHNIC
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    • A—HUMAN NECESSITIES
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    • 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
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    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
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    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
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    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Q—MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEIC ACIDS OR MICROORGANISMS; COMPOSITIONS OR TEST PAPERS THEREFOR; PROCESSES OF PREPARING SUCH COMPOSITIONS; CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL OR ENZYMOLOGICAL PROCESSES
    • C12Q1/00—Measuring or testing processes involving enzymes, nucleic acids or microorganisms; Compositions therefor; Processes of preparing such compositions
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    • C12Q1/00—Measuring or testing processes involving enzymes, nucleic acids or microorganisms; Compositions therefor; Processes of preparing such compositions
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    • C12Q1/04—Determining presence or kind of microorganism; Use of selective media for testing antibiotics or bacteriocides; Compositions containing a chemical indicator therefor
    • C12Q1/10—Enterobacteria
    • G—PHYSICS
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    • G01N33/0001—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00 by organoleptic means
    • G—PHYSICS
    • G01—MEASURING; TESTING
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    • G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
    • G01N33/02—Food
    • G01N33/12—Meat; fish
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    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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    • G01N2333/245—Escherichia (G)

Abstract

The invention discloses a process method for preparing crucian whole fish jelly, and belongs to the technical field of fish jelly preparation. A method for preparing whole fish jelly from Carassius auratus comprises pretreating Carassius auratus, adding adjuvant, decocting to remove fishy smell, filtering and separating the boiled raw materials, concocting the obtained fish soup to obtain fish jelly stock solution, pressing the obtained fish meat into cans, adding appropriate amount of fish jelly stock solution into fish tank, performing antiseptic sterilization, refrigerating to obtain whole crucian jelly product, by adding the algal polysaccharide on the basis of the traditional fish jelly, the gel strength of the fish jelly is improved, the fish jelly is rich in water, tastes Q elastic, reduces fishy smell, and reduces commercial cost to a certain extent, can bring better benefit to the preparation and circulation of the fish jelly, and the determination of various optimized formula parameters enables the industrialization and the scale production of the fish jelly to be possible, meanwhile, the antiseptic is added and the sterilization operation is carried out, so that the number of microorganisms is reduced, and the storage life of the fish jelly is prolonged.

Description

Process method for preparing whole crucian jelly
Technical Field
The invention relates to the technical field of fish jelly preparation, in particular to a process method for preparing whole crucian fish jelly.
Background
With the expansion of the consumer market of aquatic products in China, people pay attention to the health and nutritive value of food, and a single aquatic product cannot meet the requirements of the nation. At present, the deep processing utilization degree of freshwater fish at home and abroad is extremely low, the variety of the freshwater fish is single, and most of freshwater fish is sold in a living form, except that a few parts of freshwater fish are processed into products such as minced fillet, fish balls and instant fillets.
The jelly food sold in the market is popular with people at all ages due to the characteristics of crystal appearance, good taste and easy digestion. The traditional fish jelly is food formed by cross-linking collagen fibers when the temperature of collagen is reduced to below 25 ℃ of the freezing point of the collagen. The fish jelly has effects of invigorating spleen, promoting appetite, refreshing, clearing pathogenic fire, removing summer-heat, dispelling heat, and caring skin. It is rich in folic acid, vitamin B2, and vitamin B12. The water content is higher, so that the meat is softer and more tender and easier to digest when being eaten compared with the meat of the livestock.
However, the traditional fish jelly is melted when the temperature rises, the taste of consumers is easily influenced when the fish jelly is eaten, the inherent earthy smell of the freshwater fish also influences the acceptance degree of the consumers to freshwater fish products, and meanwhile, the storage time is greatly shortened because the meat quality and the moisture content of the freshwater fish are high, the tissue enzyme in the fish body is active and is particularly easy to rot and deteriorate, so that the edible storage life is shortened.
Disclosure of Invention
1. Technical problem to be solved
Aiming at the problems in the prior art, the invention aims to provide a process method for preparing crucian whole fish jelly, which can carry out deodorization and anticorrosion treatment by optimizing various formula parameters in the preparation process of the crucian whole fish jelly, so that the finished product fish jelly is rich in moisture, rich in nutrition, moderate in hardness, rich in elasticity, mainly sweet taste, light fish delicate flavor and prolonged in storage time.
2. Technical scheme
In order to solve the above problems, the present invention adopts the following technical solutions.
A process method for preparing crucian whole fish jelly comprises the following steps:
s1, pretreating raw materials, namely taking crucian, removing scales, gills and internal organs of the crucian, cleaning the crucian with clear water to obtain standby raw material fish, and freezing and cooling the raw material fish;
s2, cooking, namely, mixing the raw material fish obtained in the S1 according to the concentration ratio of the feed liquid of 1: 6-8, adding water, adding fresh flavoring, seasoning and spice, removing fishy smell, and decocting at 70-90 deg.C for 1-2 hr;
s3, filtering and separating, namely filtering and separating the boiled raw fish in the S2 to obtain fish meat and fish soup;
s4, blending, namely cooling the fish soup obtained in the step S3 to a proper temperature, adding a gelling agent, a solidifying agent and an additive, and uniformly mixing to obtain a fish jelly stock solution;
s5, pressing, namely filling the fish meat obtained in the S3 into a cup-shaped container and compacting;
s6, pouring the fish jelly stock solution obtained in the step S4 into a cup-shaped container according to a proper volume ratio of the fish jelly stock solution to fish meat, adding a preservative into the cup-shaped container, mixing, sterilizing for a period of time in a high-temperature environment, and then refrigerating at a proper lower temperature to finally obtain the finished product of the whole crucian fish jelly.
Further, when the fresh seasoning is one or more of green onions (20 g of fish meat and 50g of fish soup) (the same fish meat and the same proportion of fish soup as subsequent ingredients) and the proper addition amount of the green onions is 2%, the fishy smell removing effect is best, ginger (the proper addition amount of the ginger is 1.5%), garlic (the proper addition amount of the garlic is 1%) and lemon (the proper addition amount of the lemon is 2%), the spice is one or more of thirteen-spices (the proper addition amount of the thirteen-spices is 0.2%), myrcia (the best effect of the myrcia per 100g of the fish myrcia), and dry pepper (the proper addition amount of the dry pepper is 0.1%), the seasoning is one or more of table salt (the proper addition amount of the table salt is 0.5%), cooking wine (the proper addition amount of the cooking wine), mature vinegar (the mature vinegar is not suitable for addition), soy sauce (the proper addition amount of the soy sauce is 1%) and white granulated sugar (the proper addition amount of the white granulated sugar is 0.25%), the single-factor experiment analysis shows that the factors influencing the color, taste, smell and morphological structure of the whole crucian jelly are mainly 4: the addition amounts of the ginger, the salt, the cooking wine and the dried pepper are obtained through orthogonal experiments, when the addition amount of the ginger is 1 percent, when the addition amount of the salt is 0.75 percent, the addition amount of the cooking wine is 1 percent, when the addition amount of the dried pepper is 0.1 percent, the fishy smell removing effect is most obvious, the fishy smell removing treatment can be carried out by adding protease (trypsin and papain, the proper addition amount of the trypsin is 0.2 percent, and the proper addition amount of the papain is 0.25 percent) into the fish jelly, sensory evaluation and measurement are carried out on each fish jelly sample after refrigeration, the addition amount of the protease is determined, the fish jelly is heated (the fish jelly formed by water boiling, microwave and high pressure boiler, the fish jelly formed by water boiling has better color, taste and morphological structure than that of a high pressure boiler, but the fishy smell of the fish jelly obtained by the high pressure boiler is lighter than that of the water boiling, and the sensory evaluation and measurement are carried out on each fish jelly sample after refrigeration, thereby determining the heating pattern.
Furthermore, the gelling agent is any one of sodium alginate, agar or carrageenan, preferably sodium alginate, when the agar is used as the gelling agent, the effect is obviously better than that when the sodium alginate and the carrageenan are used, but the hardness is too hard, the carrageenan is most easily dissolved and is not the best choice of the gelling agent, the hardness of the sodium alginate is moderate, and the scores of color, taste, smell and shape structure are better, because the alginate can generate cross-linking reaction with most multivalent cations (except magnesium and mercury), and the alginate solution can be thickened along with the increase of the concentration of the multivalent cations, so that the gel is formed. Alginate gel is a thermally irreversible gel, therefore, sodium alginate was chosen as gelling agent for fish jelly in this experiment.
Furthermore, the solid agent is calcium sulfate, and calcium chloride is used as the solid agent in the traditional process. However, the system is difficult to control the gel speed, when the cross-linking of the gel is too fast, a compact structure is rapidly formed on the surface layer, the cross-linking process inside the gel is organized, the gel mechanism and the water absorption are affected, calcium sulfate can keep only a small amount of calcium ions in the system to react with alginate under the condition of a characteristic pH, the calcium ions consumed by the reaction can be supplemented from the further dissociation balance of the calcium sulfate to maintain the same calcium ion concentration, and the ratio of the molecular weight of the gelling agent to the molecular weight of the solidifying agent is 1: 0.02-0.04.
Furthermore, the additive is one or more of citric acid, soft sugar with the concentration of 1% -1.2%, NaCl with the concentration of 0% -1% and KCl with the concentration of 0.4% -0.5%, and according to experiments, the samples in the influence of the addition of the citric acid on the physical and chemical quality of the fish jelly are not formed except the original soup, so that the citric acid can generate an inhibiting effect on the fish jelly taking sodium alginate as a gelling agent, and the additive is not suitable for the citric acid; sodium alginate belongs to hydrophilic chemical gel, and is added with soft sugar to be mixed uniformly in advance, so that swelling can be assisted, and the soft sugar can also play a role in increasing flavor and covering fishy smell; NaCl is salty in taste, and can be added into the fish jelly to enable the product to have unique flavor, but NaCl has sodium ions and is easy to influence sodium alginate gel, so that the addition amount of NaCl is 0-1%; when KCl is 0.5%, the gel strength of the fish jelly reaches the highest value, the sensory evaluation feedback is good, and the fish jelly is proper in color, taste and morphological structure.
Further, the preservative in the S6 is potassium sorbate, and a comparative test is performed on four preservatives, namely nisin, natamycin, potassium sorbate and tea polyphenol, to obtain that the preservative effect of potassium sorbate on the fish jelly is optimal, the potassium sorbate is added into the fish jelly, the fish jelly is sterilized for 5min (15 min) and then stored at three temperatures of 2-4 ℃ and 37 ℃ respectively, observation is performed every other week, the microbial indicators of the fish jelly are overproof at room temperature and storage temperature of 37 ℃ on the seventh day of the fish jelly to which the potassium sorbate is added, the microbial indicators of the fish jelly are overproof at the cold storage temperature of 2-4 ℃ on the 7 th day of the fish jelly to which only the potassium sorbate is added are overproof at the 14 th day of the fish jelly to indicate that the fish jelly to which the potassium sorbate is added can be stored at three temperatures of 2-4 ℃ and 37 ℃ for 7 days, the microbial indicators of the fish jelly are overproof on the 21 st day of the fish jelly (the fish jelly are not overproof, the potassium sorbate sterilization condition is better under the condition of sterilization for 15 min), the potassium sorbate has the antiseptic effect on the fish jelly and can prolong the shelf life of the fish jelly, wherein the fish jelly added with the potassium sorbate is optimally refrigerated at 2-4 ℃, the sterilization environment temperature is 118-125 ℃, the longer the sterilization time of the fish jelly is at the sterilization temperature of 121 ℃, the fewer the detected microorganisms are, the qualified standards are all reached, but the solidification degree is gradually reduced along with the increasing of the sterilization time, the sterilization time is 5-15min, the sterilization time of 15min plays a better sterilization effect than the sterilization time of 5min, and the microorganism indexes are not over standard when the potassium sorbate is added and stored for 21 days at the temperature of 2-4 ℃ when the sterilization time of 15 min.
Further, in the S6, determining microbial data in the crucian whole fish jelly through a plate counting method (calculating total bacterial count and mold) and an MPN counting method (calculating coliform group count) during the sterilization process.
Furthermore, the gel strength factors of the fish jelly in the fishy smell removing treatment comprise the addition amounts of salt, ginger, cooking wine and dried pepper, the influence degrees of the factors are reduced sequentially, the optimal addition amount of the salt is 0.75%, the optimal addition amount of the ginger is 1%, the optimal addition amount of the cooking wine is 1%, the optimal addition amount of the dried pepper is 0.1%, the fishy smell removing effect is optimal, and the finished whole fish jelly is rich in nutrition, moderate in hardness, elastic, delicious in taste and free of fish smell.
Further, (the results measured by two experimental methods of gel strength measurement and sensory evaluation are basically consistent and can be obtained) the influence factors of the gel strength of the whole crucian jelly in the process of obtaining the raw liquid of the fish jelly from the S4 are respectively the proportion of the gelatinizing agent to the solid forming agent, the concentration of the soft sugar and the addition amount of KCl, and the influence degrees of the gelatinizing agent to the solid forming agent are reduced in sequence, finally, the proportion of the gelatinizing agent to the solid forming agent of the fish jelly taking sodium alginate as the gelatinizing agent is determined to be 1:0.03, and when the sugar concentration is 1.2%, the addition amount of the KCl is 0.1%, so that the whole fish jelly finished product is rich in nutrition, moderate in hardness, rich in elasticity, mainly has sweet taste and has light fresh fish.
Further, the method for evaluating the quality of the finished product of the whole crucian jelly comprises TPA texture determination (deformation is 30%, pre-test speed is 2mm/s, test speed is 1mm/s, trigger point load is 5g (11-12)), a water bath heating method (keeping a constant temperature water bath kettle at 37 ℃, putting a sample, observing every 10min until the sample is completely dissolved (if the sample is not dissolved for 1 h), and a sensory evaluation method (evaluating the color, taste, smell and morphological structure of fish soup and the whole crucian jelly).
3. Advantageous effects
Compared with the prior art, the invention has the advantages that:
(1) according to the scheme, various formula parameters in the preparation process of the whole crucian jelly can be optimized, and fishy smell removal and corrosion prevention treatment are carried out on the whole crucian jelly, so that the finished product of the fish jelly is rich in water, rich in nutrition, moderate in hardness, rich in elasticity, mainly sweet taste, light in fish flavor and prolonged in storage time.
(2) When the fresh seasoning is shallot (20 g of fish meat and 50g of fish soup (the fish meat and the fish soup have the same proportion in subsequent ingredients), the proper adding amount of the shallot is 2%, the fishy smell removing effect is best), ginger (1.5% of ginger), garlic (1% of garlic) and lemon (2% of lemon), the spice is one or more of thirteen-spices (0.2% of thirteen-spices), myrcia (0.01 g of myrcia in every 100g of fish flesh), and dried pepper (0.1% of dried pepper), the seasoning is one or more of table salt (0.5% of table salt), cooking wine (1.5% of cooking wine), mature vinegar (unsuitable for adding mature vinegar), soy sauce (1% of soy sauce) and white granulated sugar (0.25% of white granulated sugar), the single-factor experiment analysis shows that the factors influencing the color, taste, smell and morphological structure of the whole crucian jelly are mainly 4: the addition amounts of the ginger, the salt, the cooking wine and the dried pepper are obtained through orthogonal experiments, when the addition amount of the ginger is 1 percent, when the addition amount of the salt is 0.75 percent, the addition amount of the cooking wine is 1 percent, when the addition amount of the dried pepper is 0.1 percent, the fishy smell removing effect is most obvious, the fishy smell removing treatment can be carried out by adding protease (trypsin and papain, the proper addition amount of the trypsin is 0.2 percent, and the proper addition amount of the papain is 0.25 percent) into the fish jelly, sensory evaluation and measurement are carried out on each fish jelly sample after refrigeration, the addition amount of the protease is determined, the fish jelly is heated (the fish jelly formed by water boiling, microwave and high pressure boiler, the fish jelly formed by water boiling has better color, taste and morphological structure than that of a high pressure boiler, but the fishy smell of the fish jelly obtained by the high pressure boiler is lighter than that of the water boiling, and the sensory evaluation and measurement are carried out on each fish jelly sample after refrigeration, thereby determining the heating pattern.
(3) The gelling agent is any one of sodium alginate, agar or carrageenan, preferably sodium alginate, when the agar is used as the gelling agent, the effect is obviously better than that when the sodium alginate and the carrageenan are used, but the hardness is too hard, the carrageenan is most easily dissolved through external experiments and is not the best choice of the gelling agent, the hardness of the sodium alginate is moderate, and the scores of color, taste, smell and shape structure are better, because the alginate can generate cross-linking reaction with most multivalent cations (except magnesium and mercury), and the alginate solution can be thickened along with the increase of the concentration of the multivalent cations, so that the gel is formed. Alginate gel is a thermally irreversible gel, therefore, sodium alginate was chosen as gelling agent for fish jelly in this experiment.
(4) The solidifying agent is calcium sulfate, and calcium chloride is used as the solidifying agent in the traditional process. However, the system is difficult to control the gelling speed, when the external crosslinking of the gel is too fast, a compact structure can be rapidly formed on the surface layer, the crosslinking process in the gel is organized, the gel mechanism and the water absorption are affected, calcium sulfate can keep only a small amount of calcium ions in the system to react with alginate under the condition of a characteristic pH value, the calcium ions consumed by the reaction can be supplemented from the further dissociation balance of the calcium sulfate to maintain the same calcium ion concentration, and the ratio of the molecular weight of the gelling agent to the molecular weight of the solidifying agent is 1: 0.02-0.04.
(5) The additive is one or more of citric acid, soft sugar with the concentration of 1-1.2%, NaCl with the concentration of 0-1% and KCl with the concentration of 0.4-0.5%, and according to experiments, samples in the influence of the addition of the citric acid on the physical and chemical quality of the fish jelly are not formed except for the original soup, so that the citric acid can generate an inhibiting effect on the fish jelly taking sodium alginate as a gelling agent, and the additive is not suitable for the citric acid; sodium alginate belongs to hydrophilic chemical gel, and is added with soft sugar to be mixed uniformly in advance, so that swelling can be assisted, and the soft sugar can also play a role in increasing flavor and covering fishy smell; NaCl is salty in taste, and can be added into the fish jelly to enable the product to have unique flavor, but NaCl has sodium ions and is easy to influence sodium alginate gel, so that the addition amount of NaCl is 0-1%; when KCl is 0.5%, the gel strength of the fish jelly reaches the highest value, the sensory evaluation feedback is good, and the fish jelly is proper in color, taste and morphological structure.
(6) S6, the preservative is potassium sorbate, and a comparison test is performed on four preservatives, namely nisin, natamycin, potassium sorbate and tea polyphenol, to obtain the best preservative effect of the potassium sorbate on the fish jelly, the potassium sorbate is added into the fish jelly, the fish jelly is sterilized for 5min (15 min) and then stored at three temperatures of 2-4 ℃ and 37 ℃ respectively, observation is performed every other week, the microbial indexes of the fish jelly added with the potassium sorbate exceed standards at the room temperature and the storage temperature of 37 ℃ on the seventh day, the mold indexes of the fish jelly only exceed standards on the 7 th day at the refrigerating temperature of 2-4 ℃ and the mold indexes of the fish jelly only exceed standards on the 14 th day, which indicates that the fish jelly added with the potassium sorbate can be stored at the three temperatures of 2-4 ℃ and 37 ℃ for 7 days, the microbial indexes of the fish jelly exceed standards on the 21 st day (no standard exceed, the potassium sorbate sterilization condition is better under the condition of sterilization for 15 min), the potassium sorbate has the antiseptic effect on the fish jelly and can prolong the shelf life of the fish jelly, wherein the fish jelly added with the potassium sorbate is optimally refrigerated at 2-4 ℃, the sterilization environment temperature is 118-125 ℃, the longer the sterilization time of the fish jelly is at the sterilization temperature of 121 ℃, the fewer the detected microorganisms are, the qualified standards are all reached, but the solidification degree is gradually reduced along with the increasing of the sterilization time, the sterilization time is 5-15min, the sterilization time of 15min plays a better sterilization effect than the sterilization time of 5min, and the microorganism indexes are not over standard when the potassium sorbate is added and stored for 21 days at the temperature of 2-4 ℃ when the sterilization time of 15 min.
(7) And in the sterilization process of S6, determining microbial data in the crucian whole fish jelly by a plate counting method (calculating the total number of colonies and moulds) and an MPN counting method (calculating the number of coliform groups).
(8) The factors of gel strength of the fish jelly in the fishy smell removing treatment comprise the addition amounts of salt, ginger, cooking wine and dried pepper, the influence degrees of the factors are reduced in sequence, the optimal addition amount of the salt is 0.75%, the optimal addition amount of the ginger is 1%, the optimal addition amount of the cooking wine is 1%, the optimal addition amount of the dried pepper is 0.1%, the fishy smell removing effect is optimal, and the finished whole fish jelly is rich in nutrition, moderate in hardness, rich in elasticity, delicious in taste and free of fishy smell.
(9) (the results measured by two experimental methods of gel strength measurement and sensory evaluation are basically consistent and can be obtained) S4 in the process of obtaining the fish jelly stock solution, the influence factors of the gel strength of the whole crucian fish jelly are the proportion of the gelling agent to the solid forming agent, the concentration of soft sugar and the addition amount of KCl respectively, and the influence degrees of the gelling agent to the solid forming agent are reduced in sequence, finally, the proportion of the gelling agent to the solid forming agent of the fish jelly taking sodium alginate as the gelling agent is determined to be 1:0.03, and when the sugar concentration is 1.2%, the addition amount of the KCl is 0.1%, so that the finished whole fish jelly product is rich in nutrition, hardness and elasticity, is moderate in sweetness, and has light fresh fish taste.
(10) The method for evaluating the quality of the finished product of the whole crucian jelly comprises TPA texture determination (deformation is 30%, pre-test speed is 2mm/s, test speed is 1mm/s, trigger point load is 5g (11-12)), water bath heating method (keeping constant temperature water bath kettle at 37 ℃, putting sample, observing every 10min until the sample is completely dissolved (if the sample is not dissolved for 1 h), and sensory evaluation method (evaluating the color, taste, smell and morphological structure of fish soup and the whole crucian jelly).
Drawings
FIG. 1 is a principal flow diagram of the present invention;
FIG. 2 is a flow diagram of the preservative treatment portion of the present invention;
FIG. 3 is a partial schematic view of the sensory evaluation of the present invention;
FIG. 4 is a graphical representation of the effect of different gellant to setting agent ratios of the present invention on fish jelly gel strength;
FIG. 5 is a graph showing the effect of different amounts of soft sugar added on the gel strength of a fish jelly according to the present invention;
FIG. 6 is a graphical representation of the effect of different KCl additions on jelly gel strength according to the invention;
FIG. 7 is a flow chart of a total number of colonies plate count method of the present invention;
FIG. 8 is a flow chart of a mold and yeast plate counting method of the present invention;
FIG. 9 is a flow chart of the MPN counting assay of coliform bacteria according to the present invention.
Detailed Description
Referring to fig. 1-7, a method for preparing crucian whole fish jelly includes the following steps:
s1, pretreating raw materials, namely taking crucian, removing scales, gills and internal organs of the crucian, cleaning the crucian with clear water to obtain standby raw material fish, and freezing and cooling the raw material fish;
s2, cooking, namely, mixing the raw material fish obtained in the S1 according to the concentration ratio of the feed liquid of 1: 6 adding water, adding fresh flavoring, seasoning and spice, removing fishy smell, and cooking at 80 deg.C for 1.5 hr;
s3, filtering and separating, namely filtering and separating the boiled raw fish in the S2 to obtain fish meat and fish soup;
s4, blending, namely cooling the fish soup obtained in the step S3 to a proper temperature, adding a gelling agent, a solidifying agent and an additive, and uniformly mixing to obtain a fish jelly stock solution;
s5, pressing, namely filling the fish meat obtained in the S3 into a cup-shaped container and compacting;
s6, pouring the fish jelly stock solution obtained in the step S4 into a cup-shaped container according to a proper volume ratio of the fish jelly stock solution to fish meat, adding a preservative into the cup-shaped container, mixing, sterilizing for a period of time in a high-temperature environment, and then refrigerating at a proper lower temperature to finally obtain the finished product of the whole crucian fish jelly.
When the fresh seasoning is shallot (20 g of fish meat and 50g of fish soup (the fish meat and the fish soup have the same proportion in subsequent ingredients), the proper adding amount of the shallot is 2%, the fishy smell removing effect is best), ginger (1.5% of ginger), garlic (1% of garlic) and lemon (2% of lemon), the spice is one or more of thirteen-spices (0.2% of thirteen-spices), myrcia (0.01 g of myrcia in every 100g of fish flesh), and dried pepper (0.1% of dried pepper), the seasoning is one or more of table salt (0.5% of table salt), cooking wine (1.5% of cooking wine), mature vinegar (unsuitable for adding mature vinegar), soy sauce (1% of soy sauce) and white granulated sugar (0.25% of white granulated sugar), the single-factor experiment analysis shows that the factors influencing the color, taste, smell and morphological structure of the whole crucian jelly are mainly 4: the addition amounts of the ginger, the salt, the cooking wine and the dried pepper are obtained through orthogonal experiments, when the addition amount of the ginger is 1 percent, when the addition amount of the salt is 0.75 percent, the addition amount of the cooking wine is 1 percent, when the addition amount of the dried pepper is 0.1 percent, the fishy smell removing effect is most obvious, the fishy smell removing treatment can be carried out by adding protease (trypsin and papain, the proper addition amount of the trypsin is 0.2 percent, and the proper addition amount of the papain is 0.25 percent) into the fish jelly, sensory evaluation and measurement are carried out on each fish jelly sample after refrigeration, the addition amount of the protease is determined, the fish jelly is heated (the fish jelly formed by water boiling, microwave and high pressure boiler, the fish jelly formed by water boiling has better color, taste and morphological structure than that of a high pressure boiler, but the fishy smell of the fish jelly obtained by the high pressure boiler is lighter than that of the water boiling, and the sensory evaluation and measurement are carried out on each fish jelly sample after refrigeration, thereby determining the heating pattern.
The gelling agent is any one of sodium alginate, agar or carrageenan, preferably sodium alginate, when the agar is used as the gelling agent, the effect is obviously better than that when the sodium alginate and the carrageenan are used, but the hardness is too hard, the carrageenan is most easily dissolved through external experiments and is not the best choice of the gelling agent, the hardness of the sodium alginate is moderate, and the scores of color, taste, smell and shape structure are better, because the alginate can generate cross-linking reaction with most multivalent cations (except magnesium and mercury), and the alginate solution can be thickened along with the increase of the concentration of the multivalent cations, so that the gel is formed. Alginate gel is a thermally irreversible gel, therefore, sodium alginate was chosen as gelling agent for fish jelly in this experiment.
The solidifying agent is calcium sulfate, and calcium chloride is used as the solidifying agent in the traditional process. However, the system is difficult to control the gelling speed, when the external crosslinking of the gel is too fast, a compact structure can be rapidly formed on the surface layer, the crosslinking process in the gel is organized, the gel mechanism and the water absorption are affected, calcium sulfate can keep only a small amount of calcium ions in the system to react with alginate under the condition of a characteristic pH value, the calcium ions consumed by the reaction can be supplemented from the further dissociation balance of the calcium sulfate to maintain the same calcium ion concentration, and the ratio of the molecular weight of the gelling agent to the molecular weight of the solidifying agent is 1: 0.02-0.04.
The additive is one or more of citric acid, soft sugar with the concentration of 1-1.2%, NaCl with the concentration of 0-1% and KCl with the concentration of 0.4-0.5%, and according to experiments, samples in the influence of the addition of the citric acid on the physical and chemical quality of the fish jelly are not formed except for the original soup, so that the citric acid can generate an inhibiting effect on the fish jelly taking sodium alginate as a gelling agent, and the additive is not suitable for the citric acid; sodium alginate belongs to hydrophilic chemical gel, and is added with soft sugar to be mixed uniformly in advance, so that swelling can be assisted, and the soft sugar can also play a role in increasing flavor and covering fishy smell; NaCl is salty in taste, and can be added into the fish jelly to enable the product to have unique flavor, but NaCl has sodium ions and is easy to influence sodium alginate gel, so that the addition amount of NaCl is 0-1%; when KCl is 0.5%, the gel strength of the fish jelly reaches the highest value, the sensory evaluation feedback is good, and the fish jelly is proper in color, taste and morphological structure.
S6, the preservative is potassium sorbate, and a comparison test is performed on four preservatives, namely nisin, natamycin, potassium sorbate and tea polyphenol, to obtain the best preservative effect of the potassium sorbate on the fish jelly, the potassium sorbate is added into the fish jelly, the fish jelly is sterilized for 5min (15 min) and then stored at three temperatures of 2-4 ℃ and 37 ℃ respectively, observation is performed every other week, the microbial indexes of the fish jelly added with the potassium sorbate exceed standards at the room temperature and the storage temperature of 37 ℃ on the seventh day, the mold indexes of the fish jelly only exceed standards on the 7 th day at the refrigerating temperature of 2-4 ℃ and the mold indexes of the fish jelly only exceed standards on the 14 th day, which indicates that the fish jelly added with the potassium sorbate can be stored at the three temperatures of 2-4 ℃ and 37 ℃ for 7 days, the microbial indexes of the fish jelly exceed standards on the 21 st day (no standard exceed, the potassium sorbate sterilization condition is better under the condition of sterilization for 15 min), the potassium sorbate has the antiseptic effect on the fish jelly and can prolong the shelf life of the fish jelly, wherein the fish jelly added with the potassium sorbate is optimally refrigerated at 2-4 ℃, the sterilization environment temperature is 118-125 ℃, the longer the sterilization time of the fish jelly is at the sterilization temperature of 121 ℃, the fewer the detected microorganisms are, the qualified standards are all reached, but the solidification degree is gradually reduced along with the increasing of the sterilization time, the sterilization time is 5-15min, the sterilization time of 15min plays a better sterilization effect than the sterilization time of 5min, and the microorganism indexes are not over standard when the potassium sorbate is added and stored for 21 days at the temperature of 2-4 ℃ when the sterilization time of 15 min.
And in the sterilization process of S6, determining microbial data in the crucian whole fish jelly by a plate counting method (calculating the total number of colonies and moulds) and an MPN counting method (calculating the number of coliform groups).
The factors of gel strength of the fish jelly in the fishy smell removing treatment comprise the addition amounts of salt, ginger, cooking wine and dried pepper, the influence degrees of the factors are reduced in sequence, the optimal addition amount of the salt is 0.75%, the optimal addition amount of the ginger is 1%, the optimal addition amount of the cooking wine is 1%, the optimal addition amount of the dried pepper is 0.1%, the fishy smell removing effect is optimal, and the finished whole fish jelly is rich in nutrition, moderate in hardness, rich in elasticity, delicious in taste and free of fishy smell.
(the results measured by two experimental methods of gel strength measurement and sensory evaluation are basically consistent and can be obtained) S4 in the process of obtaining the fish jelly stock solution, the influence factors of the gel strength of the whole crucian fish jelly are the proportion of the gelling agent to the solid forming agent, the concentration of soft sugar and the addition amount of KCl respectively, and the influence degrees of the gelling agent to the solid forming agent are reduced in sequence, finally, the proportion of the gelling agent to the solid forming agent of the fish jelly taking sodium alginate as the gelling agent is determined to be 1:0.03, and when the sugar concentration is 1.2%, the addition amount of the KCl is 0.1%, so that the finished whole fish jelly product is rich in nutrition, hardness and elasticity, is moderate in sweetness, and has light fresh fish taste.
The method for evaluating the quality of the finished product of the whole crucian jelly comprises TPA texture determination (deformation is 30%, pre-test speed is 2mm/s, test speed is 1mm/s, trigger point load is 5g (11-12)), water bath heating method (keeping constant temperature water bath kettle at 37 ℃, putting sample, observing every 10min until the sample is completely dissolved (if the sample is not dissolved for 1 h), and sensory evaluation method (evaluating the color, taste, smell and morphological structure of fish soup and the whole crucian jelly).
Through adding algal polysaccharide on the basis of traditional fish jelly, make fish jelly gel strength improve, be rich in moisture in the fish jelly, taste Q bullet reduces the fish smell, and has reduced the commercial cost to a certain extent, can bring better benefit for the preparation and the circulation of fish jelly, the determination of various optimization formula parameters makes industrialization, the scale of fish jelly become possible, carry out the sterilization operation simultaneously when adding the antiseptic, the quantity of microorganism has been reduced, make the fish jelly storage life prolong.
The above; but are merely preferred embodiments of the invention; the scope of the invention is not limited thereto; any person skilled in the art is within the technical scope of the present disclosure; the technical scheme and the improved concept of the invention are equally replaced or changed; are intended to be covered by the scope of the present invention.

Claims (10)

1. A process method for preparing crucian whole fish jelly is characterized by comprising the following steps: the method comprises the following steps:
s1, pretreating raw materials, namely taking crucian, removing scales, gills and internal organs of the crucian, cleaning the crucian with clear water to obtain standby raw material fish, and freezing and cooling the raw material fish;
s2, cooking, namely, mixing the raw material fish obtained in the S1 according to the concentration ratio of the feed liquid of 1: 6-8, adding water, adding fresh flavoring, seasoning and spice, removing fishy smell, and decocting at 70-90 deg.C for 1-2 hr;
s3, filtering and separating, namely filtering and separating the boiled raw fish in the S2 to obtain fish meat and fish soup;
s4, blending, namely cooling the fish soup obtained in the step S3 to a proper temperature, adding a gelling agent, a solidifying agent and an additive, and uniformly mixing to obtain a fish jelly stock solution;
s5, pressing, namely filling the fish meat obtained in the S3 into a cup-shaped container and compacting;
s6, pouring the fish jelly stock solution obtained in the step S4 into a cup-shaped container according to a proper volume ratio of the fish jelly stock solution to fish meat, adding a preservative into the cup-shaped container, mixing, sterilizing for a period of time in a high-temperature environment, and then refrigerating at a proper lower temperature to finally obtain the finished product of the whole crucian fish jelly.
2. The process method for preparing the crucian whole fish jelly according to the claim 1, which is characterized by comprising the following steps: the fresh seasoning is one or more of green onion, ginger, garlic and lemon, the spice is one or more of thirteen-spice, bay leaf and dried chili, and the seasoning is one or more of salt, cooking wine, mature vinegar, soy sauce and white granulated sugar.
3. The process method for preparing the crucian whole fish jelly according to the claim 1, which is characterized by comprising the following steps: the gelling agent is any one of sodium alginate, agar or carrageenan.
4. The process method for preparing the crucian whole fish jelly according to the claim 1, which is characterized by comprising the following steps: the solidifying agent is calcium sulfate, and the ratio of the molecular weight of the gelling agent to the molecular weight of the solidifying agent is 1: 0.02-0.04.
5. The process method for preparing the crucian whole fish jelly according to the claim 1, which is characterized by comprising the following steps: the additive is one or more of citric acid, soft sugar with the concentration of 1% -1.2%, NaCl with the concentration of 0% -1%, and KCl with the concentration of 0.4% -0.5%.
6. The process method for preparing the crucian whole fish jelly according to the claim 1, which is characterized by comprising the following steps: the preservative in the S6 is potassium sorbate, the sterilization environment temperature is 118-125 ℃, and the sterilization time is 5-15 min.
7. The process method for preparing the crucian whole fish jelly according to the claim 1, which is characterized by comprising the following steps: and determining microbial data in the crucian whole fish jelly by a flat plate counting method and an MPN counting method in the sterilization process in the S6.
8. The process method for preparing the crucian whole fish jelly according to the claim 1, which is characterized by comprising the following steps: the factors of the gel strength of the fish jelly in the deodorization treatment comprise the addition amounts of salt, ginger, cooking wine and dried pepper, and the influence degrees of the factors are reduced in sequence.
9. The process method for preparing the crucian whole fish jelly according to the claim 1, which is characterized by comprising the following steps: the influence factors of gel strength of the whole crucian jelly in the process of obtaining the raw liquid of the jelly from the S4 are the proportion of the gelling agent to the solid agent, the concentration of the soft sugar and the addition amount of the KCl, and the influence degrees of the gelling agent to the solid agent, the concentration of the soft sugar and the addition amount of the KCl are reduced in sequence.
10. The process method for preparing the crucian whole fish jelly according to the claim 1, which is characterized by comprising the following steps: the finished product quality evaluation method of the whole crucian jelly comprises TPA texture determination, a water bath heating method and an organoleptic evaluation method.
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