CN111869838A - Fishy smell-removed and defatted high-calcium crucian powder and processing method thereof - Google Patents
Fishy smell-removed and defatted high-calcium crucian powder and processing method thereof Download PDFInfo
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- CN111869838A CN111869838A CN202010765477.4A CN202010765477A CN111869838A CN 111869838 A CN111869838 A CN 111869838A CN 202010765477 A CN202010765477 A CN 202010765477A CN 111869838 A CN111869838 A CN 111869838A
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- 238000000944 Soxhlet extraction Methods 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses fishy smell removing and degreasing high-calcium crucian powder and a processing method thereof, wherein the processing method comprises the following steps: (1) cleaning and removing impurities; (2) removing fishy smell; (3) softening the fishbone; (4) aseptic drying; (5) degreasing; (6) finely grinding; (7) bag separation; (8) and (5) storing. The crucian powder is prepared by adopting a scientific process, has a mild preparation process, maintains the integrity of nutrients in crucian, has the characteristic of high calcium content in crucian, is easy to be absorbed by intestinal tracts after being brewed and taken, and is particularly suitable for middle-aged and old people with calcium deficiency. The product obtained by the processing method of the crucian powder has no fishy smell, low oil content, better taste and long shelf life, and can meet the daily requirement of healthy life for calcium supplement of consumers.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to fishy smell-removed and defatted high-calcium crucian powder and a processing method thereof.
Background
Various calcium supplement products on the market are various, but the calcium supplement products are basically inorganic calcium salts which really play a certain calcium supplement effect, but for middle-aged and old people with poor gastrointestinal functions, the middle-aged and old people are difficult to absorb the inorganic calcium salts, so that the middle-aged and old people with calcium deficiency are supplemented with calcium every day, and the calcium deficiency is still caused during examination.
The crucian carp is one of the important freshwater fishes in China, has delicious meat taste and rich nutrition, and is deeply loved by people. The crucian carp has high protein content of 19.5 g per hundred g, fat content of 1.1 g, carbohydrate, calcium, phosphorus, iron, vitamin A, B1, B2, nicotinic acid and the like, wherein the content of the vitamin A is the top name of the freshwater fish. Particularly, the crucian carp bones have higher calcium content, but when people eat crucian carps in daily life, only fish meat is generally eaten, and the crucian carp bones are directly discarded, so that great calcium waste is caused.
If the crucian carp meat and the bones can be processed into powdered crucian carp powder, the powdered crucian carp powder is convenient to eat and high-quality nutritional granules can be provided for people, and the crucian carp powder can supplement calcium and high-quality protein, is particularly suitable for old people and infant groups with weak digestive functions to supplement calcium, and has the effects of supplementing calcium and protein.
However, due to the special fishy smell of fish and the high content of unsaturated fatty acid, if the degreasing and fishy smell removing treatment is not carried out in advance, the crucian powder obtained by directly cleaning, drying and crushing crucian is unpleasant in fishy smell, meanwhile, the quality guarantee period is short, the crucian powder is easy to deteriorate and is difficult to accept by people, if a conventional method for covering and removing the fishy smell by adding a seasoning product is adopted, although a part of the fishy smell can be removed, other foreign flavors can be brought, and the fishy smell is removed by adopting microbial fermentation, but substances, carbon dioxide and the like generated by microbial activity can influence the quality structure; defatting with alkaline method can result in loss of dry matter in fish meat. The conventional squeezing degreasing is adopted, the degreasing is insufficient, and the product is easy to deteriorate.
How to process the fishy smell-removed and defatted high-calcium crucian powder becomes a problem to be solved urgently in the food industry.
Disclosure of Invention
The invention aims to make up for the defects of the prior art and provides a fishy smell removing and degreasing high-calcium crucian powder and a processing method thereof.
In order to achieve the above object, the present invention provides the following technical solutions:
a processing method of fishy smell-removed and defatted high-calcium crucian powder comprises the following steps:
(1) cleaning and impurity removal: slaughtering fresh crucian, removing gill, viscera and intra-abdominal black membrane, soaking in yellow wine for 10-15 min, taking out, cleaning, and cutting into fish blocks with weight of 20-40 g;
(2) removing fishy smell: mixing the fish blocks and the fishy smell removing liquid according to a mass ratio of 1: 3, after mixing, soaking the fish fillets at normal temperature for 40-80 minutes, and taking out the fish fillets and cleaning the fish fillets with clear water;
(3) softening fishbone: feeding the fish blocks without fishy smell into a high-pressure steamer for steaming to soften the fishbone;
(4) aseptic drying: irradiating the product under an ultraviolet lamp for 20-40 minutes and drying;
(5) degreasing: firstly, squeezing the sterilized fish blocks for 2-3 times by a 95-type oil press to carry out primary degreasing, and then carrying out secondary degreasing by taking alkaline lipase as exogenous lipase through enzymolysis;
(6) fine grinding: crushing the degreased product and screening the crushed product through a 100-mesh screen;
(7) bag separation: packaging the product in bags according to specifications;
(8) and (3) storage: and (5) performing laser disinfection on the packaged finished product and then storing.
Further, the fishy smell removing liquid in the step 2 is prepared from raw garlic extract and yeast cell sap in a mass ratio of 1: 1, mixing and preparing.
Furthermore, the preparation method of the raw garlic extract comprises the following steps: cleaning raw Bulbus Allii, adding into 9 times of sterile water, soaking for 20-30 min, homogenizing, ultrasonic treating at 35-45 deg.C and 33-37kHz for 25-35 min, and vacuum filtering with gauze to obtain Bulbus Allii extractive solution.
Furthermore, the preparation method of the yeast cell sap comprises the following steps: mixing yeast powder with 0.05mol/L, pH of tris (hydroxymethyl) aminomethane buffer solution with the concentration of 7.5 according to the feed-liquid ratio of 1: mixing 50g/mL evenly, performing ultrasonic treatment for 4-6 minutes at 35-45 ℃ and 38-42kHZ, then centrifuging for 10-15 minutes at 4 ℃ at 6000-10000 rpm, and collecting supernatant, namely yeast cell sap.
Further, the pressure in the high-pressure steamer in the step 3 is controlled to be 4-6 atmospheric pressures, and the steaming is carried out for 10-20 minutes.
Further, the specific method of the secondary degreasing in the step 5 is as follows: dissolving alkaline lipase in water to prepare an enzymatic hydrolysate with the enzyme concentration of 35-45U/mL, and mixing the preliminarily degreased fish meat with the enzymatic hydrolysate according to the material-liquid ratio of 1: mixing 4g/mL uniformly, carrying out enzymolysis and degreasing, heating to 80-90 ℃ after completion, inactivating enzyme for 5-10 minutes, centrifuging, collecting precipitate, washing with sterile water, and drying.
Furthermore, the temperature is controlled at 32-36 ℃ during enzymolysis, the pH value is 8.7-9.1, and the time is 60-120 minutes.
The invention also provides the fishy smell-removed and defatted high-calcium crucian powder processed by the processing method of the fishy smell-removed and defatted high-calcium crucian powder.
The freshwater fish meal obtained by processing other freshwater fish by adopting the method disclosed by the invention.
The eating method comprises the following steps: it is administered with warm boiled water 2 times a day, 10-15g each time in the morning and evening.
The invention has the advantages that:
the crucian powder processed by the method of the invention adopts the fish meat and the fish bones to be processed together, all the nutritional ingredients of the crucian are kept, the protein and calcium content are very high, the taste is delicious, the shelf life is long, the product is powder, the taking is convenient, and the product is obtained by processing natural crucian, so the product is easier to be absorbed by intestinal tracts, and is particularly suitable for the middle-aged and the elderly people with calcium deficiency.
The invention improves the defects of incomplete fishy smell removal and degreasing of the fish in the traditional processing process in the processing process of the crucian carp meal, in the process of removing fishy smell, fishy smell removing liquid formed by compounding raw garlic extract and yeast cell sap is adopted for soaking and removing fishy smell, wherein the sulfur non-covalent double bond of water-soluble thiosulfinate, alkyl cysteine and other active substances contained in the raw garlic extract can play a role in scavenging free radicals, and has strong oxidation resistance, thereby inhibiting the oxidation of lipid in fish meat, further inhibiting the generation of fishy smell, the yeast cell sap contains a large amount of aldehyde dehydrogenase and alcohol dehydrogenase components, can convert the existing fishy smell aldehyde substances into acids and alcohols with soft flavor and high threshold value, and the acids and the alcohols have synergistic effect to convert the generated fishy smell and prevent the generation of subsequent fishy smell, thereby having remarkable fishy smell removing effect. In the degreasing process, a large amount of grease is quickly removed through squeezing of an oil press, the remaining grease which is difficult to remove completely is subjected to enzymolysis, alkaline lipase acts on ester bonds of grease, the grease is hydrolyzed to form free fatty acid and glycerin, the free fatty acid and the alkali can form soap salt to be rinsed and removed, the glycerin is dissolved in water to be cleaned, and the grease in the fish meat can be fully removed through two-step degreasing.
The crucian powder prepared by the method is a pure natural food material, no chemical reagent is added, the finished product has no fishy smell, low oil content, easy absorption, good calcium supplement effect, long shelf life and capability of supplementing high-quality protein, is suitable for various calcium-deficient people, is particularly suitable for being taken by children with weak digestive function and old calcium-deficient people, and has obvious calcium supplement effect.
Detailed Description
The technical scheme of the invention is further explained by combining the specific examples as follows:
example 1
A processing method of fishy smell-removed and defatted high-calcium crucian powder comprises the following steps:
(1) cleaning and impurity removal: slaughtering fresh crucian, removing gill, viscera and intra-abdominal black membrane, soaking in yellow wine for 10 min, taking out, cleaning, and cutting into 3g fish blocks;
(2) removing fishy smell: mixing the fish blocks and the fishy smell removing liquid according to a mass ratio of 1: 3, after mixing, soaking the fish fillets at normal temperature for 60 minutes, and taking out the fish fillets and cleaning the fish fillets with clear water;
(3) softening fishbone: feeding the fish blocks without fishy smell into a pressure cooker with pressure controlled at 5 atm, and steaming for 15 min to soften fishbone;
(4) aseptic drying: irradiating the product for 30 minutes under an ultraviolet lamp and drying;
(5) degreasing: squeezing the sterilized fish blocks for 3 times by a 95 type oil press to carry out primary degreasing, dissolving alkaline lipase in water to prepare enzymolysis liquid with the enzyme concentration of 40U/mL, and then mixing the primarily degreased fish meat with the enzymolysis liquid according to the material-liquid ratio of 1: mixing 4g/mL, performing enzymolysis at 34 deg.C and pH of 8.9 for 90 min to defat, heating to 85 deg.C to inactivate enzyme for 7 min, centrifuging to collect precipitate, cleaning with sterile water, and oven drying;
(6) fine grinding: crushing the degreased product and screening the crushed product through a 100-mesh screen;
(7) bag separation: packaging the product in bags according to specifications;
(8) and (3) storage: and (5) performing laser disinfection on the packaged finished product and then storing.
The fishy smell removing liquid in the step 2 is prepared from raw garlic extract and yeast cell sap in a mass ratio of 1: 1, mixing to obtain the product; the preparation method of the raw garlic extract comprises the following steps: cleaning raw garlic, adding into 9 times of sterile water, soaking for 25 min, homogenizing, performing ultrasonic treatment at 40 deg.C and 35kHz for 30 min, and vacuum filtering with gauze to obtain raw garlic extractive solution; the preparation method of the yeast cell sap comprises the following steps: mixing yeast powder with 0.05mol/L, pH of tris (hydroxymethyl) aminomethane buffer solution with the concentration of 7.5 according to the feed-liquid ratio of 1: mixing 50g/mL, performing ultrasonic treatment at 40 deg.C and 40kHZ for 5 min, centrifuging at 4 deg.C and 8000 rpm for 12 min, and collecting supernatant as yeast cell sap.
Example 2
A processing method of fishy smell-removed and defatted high-calcium crucian powder comprises the following steps:
(1) cleaning and impurity removal: slaughtering fresh crucian, removing gill, viscera and intra-abdominal black membrane, soaking in yellow wine for 15 min, taking out, cleaning, and cutting into fish blocks with weight of 20 g;
(2) removing fishy smell: mixing the fish blocks and the fishy smell removing liquid according to a mass ratio of 1: 3, after mixing, soaking the fish fillets at normal temperature for 40 minutes, and taking out the fish fillets and cleaning the fish fillets with clear water;
(3) softening fishbone: feeding the fish blocks without fishy smell into a high-pressure steamer with pressure controlled at 4 atm, and steaming for 20 minutes to soften fishbone;
(4) aseptic drying: irradiating the product for 20 minutes under an ultraviolet lamp and drying;
(5) degreasing: squeezing the sterilized fish blocks for 2 times by a 95-type oil press to carry out primary degreasing, dissolving alkaline lipase in water to prepare enzymolysis liquid with the enzyme concentration of 35U/mL, and then mixing the primarily degreased fish meat with the enzymolysis liquid according to the material-liquid ratio of 1: mixing 4g/mL, performing enzymolysis at 32 deg.C and pH of 8.7 for 120 min, defatting, heating to 80 deg.C, inactivating enzyme for 10 min, centrifuging, collecting precipitate, cleaning with sterile water, and oven drying;
(6) fine grinding: crushing the degreased product and screening the crushed product through a 100-mesh screen;
(7) bag separation: packaging the product in bags according to specifications;
(8) and (3) storage: and (5) performing laser disinfection on the packaged finished product and then storing.
The fishy smell removing liquid in the step 2 is prepared from raw garlic extract and yeast cell sap in a mass ratio of 1: 1, mixing to obtain the product; the preparation method of the raw garlic extract comprises the following steps: cleaning raw garlic, adding into 9 times of sterile water, soaking for 20 min, homogenizing, performing ultrasonic treatment at 35 deg.C and 33kHz for 35 min, and vacuum filtering with gauze to obtain raw garlic extractive solution; the preparation method of the yeast cell sap comprises the following steps: mixing yeast powder with 0.05mol/L, pH of tris (hydroxymethyl) aminomethane buffer solution with the concentration of 7.5 according to the feed-liquid ratio of 1: mixing 50g/mL, performing ultrasonic treatment at 35 deg.C and 38kHZ for 6 min, centrifuging at 4 deg.C and 6000 rpm for 15 min, and collecting supernatant as yeast cell sap.
Example 3
A processing method of fishy smell-removed and defatted high-calcium crucian powder comprises the following steps:
(1) cleaning and impurity removal: slaughtering fresh crucian, removing gill, viscera and black membrane in abdomen, soaking in yellow wine for 12 min, taking out, cleaning, and cutting into fish blocks with weight of 40 g;
(2) removing fishy smell: mixing the fish blocks and the fishy smell removing liquid according to a mass ratio of 1: 3, after mixing, soaking the fish fillets at normal temperature for 80 minutes, and taking out the fish fillets and cleaning the fish fillets with clear water;
(3) softening fishbone: feeding the fish blocks without fishy smell into a high-pressure steamer with pressure controlled at 6 atmospheric pressure, and steaming for 10 minutes to soften fishbone;
(4) aseptic drying: irradiating the product for 40 minutes under an ultraviolet lamp and drying;
(5) degreasing: squeezing the sterilized fish blocks for 3 times by a 95-type oil press to carry out preliminary degreasing, dissolving alkaline lipase in water to prepare enzymatic hydrolysate with the enzyme concentration of 45U/mL, and then mixing the preliminarily degreased fish meat with the enzymatic hydrolysate according to the material-liquid ratio of 1: mixing 4g/mL, performing enzymolysis at 36 deg.C and pH of 9.1 for 60 min, defatting, heating to 90 deg.C, inactivating enzyme for 5 min, centrifuging, collecting precipitate, cleaning with sterile water, and oven drying;
(6) fine grinding: crushing the degreased product and screening the crushed product through a 100-mesh screen;
(7) bag separation: packaging the product in bags according to specifications;
(8) and (3) storage: and (5) performing laser disinfection on the packaged finished product and then storing.
The fishy smell removing liquid in the step 2 is prepared from raw garlic extract and yeast cell sap in a mass ratio of 1: 1, mixing to obtain the product; the preparation method of the raw garlic extract comprises the following steps: cleaning raw garlic, adding into 9 times of sterile water, soaking for 30 min, homogenizing, performing ultrasonic treatment at 45 deg.C and 37kHz for 25 min, and vacuum filtering with gauze to obtain raw garlic extractive solution; the preparation method of the yeast cell sap comprises the following steps: mixing yeast powder with 0.05mol/L, pH of tris (hydroxymethyl) aminomethane buffer solution with the concentration of 7.5 according to the feed-liquid ratio of 1: mixing 50g/mL, performing ultrasonic treatment at 45 deg.C and 42kHZ for 4 min, centrifuging at 4 deg.C at 10000 rpm for 10 min, and collecting supernatant as yeast cell sap.
Example 4
A processing method of fishy smell-removed and degreased high-calcium bream fish meal, which is the same as the specific processing method in the embodiment 3.
Comparative example 1
Compared with the embodiment 1, the seasoning product is added in the fishy smell removing process to cover up the fishy smell, and other steps are the same as the following steps:
a processing method of crucian carp meal comprises the following steps:
(1) cleaning and impurity removal: slaughtering fresh crucian, removing gill, viscera and intra-abdominal black membrane, soaking in yellow wine for 10-15 min, taking out, cleaning, and cutting into 3g fish blocks;
(2) removing fishy smell: soaking the fish blocks in cooking wine and white vinegar accounting for 8% of the total mass of the fish for 1 hour, adding 2% of salt, wherein the total amount of the pepper, the anise and the angelica dahurica is 0.5%, continuously soaking for 2 hours, turning over once every half hour, and taking out the fish blocks and cleaning with clear water after completion;
(3) softening fishbone: feeding the fish blocks without fishy smell into a pressure cooker with pressure controlled at 5 atm, and steaming for 15 min to soften fishbone;
(4) aseptic drying: irradiating the product for 30 minutes under an ultraviolet lamp and drying;
(5) degreasing: squeezing the sterilized fish blocks for 3 times by a 95 type oil press to carry out primary degreasing, dissolving alkaline lipase in water to prepare enzymolysis liquid with the enzyme concentration of 40U/mL, and then mixing the primarily degreased fish meat with the enzymolysis liquid according to the material-liquid ratio of 1: mixing 4g/mL, performing enzymolysis at 34 deg.C and pH of 8.9 for 90 min to defat, heating to 85 deg.C to inactivate enzyme for 7 min, centrifuging to collect precipitate, cleaning with sterile water, and oven drying;
(6) fine grinding: crushing the degreased product and screening the crushed product through a 100-mesh screen;
(7) bag separation: packaging the product in bags according to specifications;
(8) and (3) storage: and (5) performing laser disinfection on the packaged finished product and then storing.
Comparative example 2
Compared with the embodiment 1, the degreasing is carried out only once by pressing in the degreasing process, and other steps are the same as the following steps:
a processing method of crucian carp meal comprises the following steps:
(1) cleaning and impurity removal: slaughtering fresh crucian, removing gill, viscera and intra-abdominal black membrane, soaking in yellow wine for 10-15 min, taking out, cleaning, and cutting into 3g fish blocks;
(2) removing fishy smell: mixing the fish blocks and the fishy smell removing liquid according to a mass ratio of 1: 3, after mixing, soaking the fish fillets at normal temperature for 60 minutes, and taking out the fish fillets and cleaning the fish fillets with clear water;
(3) softening fishbone: feeding the fish blocks without fishy smell into a pressure cooker with pressure controlled at 5 atm, and steaming for 15 min to soften fishbone;
(4) aseptic drying: irradiating the product for 30 minutes under an ultraviolet lamp and drying;
(5) degreasing: squeezing sterilized fish blocks by 95 type oil press for 3 times for degreasing, washing with sterile water, and oven drying;
(6) fine grinding: crushing the degreased product and screening the crushed product through a 100-mesh screen;
(7) bag separation: packaging the product in bags according to specifications;
(8) and (3) storage: and (5) performing laser disinfection on the packaged finished product and then storing.
The fishy smell removing liquid in the step 2 is prepared from raw garlic extract and yeast cell sap in a mass ratio of 1: 1, mixing to obtain the product; the preparation method of the raw garlic extract comprises the following steps: cleaning raw garlic, adding into 9 times of sterile water, soaking for 25 min, homogenizing, performing ultrasonic treatment at 40 deg.C and 35kHz for 30 min, and vacuum filtering with gauze to obtain raw garlic extractive solution; the preparation method of the yeast cell sap comprises the following steps: mixing yeast powder with 0.05mol/L, pH of tris (hydroxymethyl) aminomethane buffer solution with the concentration of 7.5 according to the feed-liquid ratio of 1: mixing 50g/mL, performing ultrasonic treatment at 40 deg.C and 40kHZ for 5 min, centrifuging at 4 deg.C and 8000 rpm for 12 min, and collecting supernatant as yeast cell sap.
The fishy smell of the products obtained in the examples 1, 2 and 3 and the comparative example 1 is detected, 1g of each fish meal product obtained in the examples 1, 2 and 3 and the comparative example 1 is weighed into a 15mL headspace bottle, 5mL of saturated NaCl solution is added, a magnetic rotor is added, after the fish meal product is heated and balanced on a magnetic stirrer at 65 ℃ for 10 minutes, the activated 65 mu mPDMS/DVB extraction head is used for headspace adsorption for 40 minutes, the extraction head is inserted into a sample inlet of an air chromatograph, the desorption is carried out for 10 minutes, the detection is carried out by a gas chromatography-mass spectrometer, the relative content is searched by a library database, the comparison with a standard spectrogram in a mass spectrogram library is carried out, the analysis is carried out according to an area normalization method after confirming the fishy smell volatile components, and the results are shown in the table 1:
TABLE 1
| Acetaldehyde | Heptanal | E-2-nonenal | 3, 5-octadien-2-ones | |
| Example 1 | 7.85 | 0.91 | 0.08 | 0.23 |
| Example 2 | 8.03 | 0.93 | 0.09 | 0.26 |
| Example 3 | 7.96 | 0.93 | 0.09 | 0.25 |
| Comparative example 1 | 13.17 | 1.14 | 0.16 | 0.41 |
As can be seen from Table 1, the fish meal product treated by the fishy smell removing process has greatly reduced contents of various fishy smell chemical components and shows reduced fishy smell, and meanwhile, the example products are found to simultaneously detect the fragrant components such as menthol, thymol and the like, which are not found in the comparative example, and the analysis shows that the yeast cell sap is introduced in the processing process and can play a role in covering the fishy smell, so that the fishy smell of the obtained fish meal can be further reduced through the sense of the fish meal.
The fat content is measured by adopting a Soxhlet extraction method in GB/T14772-2008 'determination of crude fat in food', and the calculation formula of the defatting rate is as follows:
in the formula: c0The initial fat content/(g/100 g), C in the fish meal1The detection result is shown in the table 2, wherein the detection result is the fat content/(g/100 g) of the degreased fish meal:
TABLE 2
| Fat content (%) | Percent degreasing (%) | |
| Example 1 | 0.38 | 96.41 |
| Example 1 | 0.41 | 96.12 |
| Example 1 | 0.42 | 96.03 |
| Comparative example 2 | 3.74 | 64.68 |
As can be seen from Table 2, most of the oil can be removed only by once degreasing through squeezing, and the residual oil can be removed more thoroughly after the treatment by the process of the invention, the degreasing efficiency is over 95 percent, the fat taste in the finished fish meal is greatly reduced, and the sensory quality of the product is improved.
The calcium content of the fish meal of the products obtained in the embodiments 1-3 is detected by a potassium permanganate titration method, and the calcium content is not lower than 300mg/kg, so that the ideal calcium supplement purpose can be realized.
A single male 72 years old suffers from osteoporosis for more than years, symptoms such as fatigue and cramp of hands, feet and legs often appear, a doctor opens calcium tablets, and after taking the calcium tablets for 6 months, cramp symptoms are relieved, but fatigue symptoms are not improved all the time, and after half a year, symptoms such as fatigue and cramp of hands, feet and legs appear, a patient starts to take the crucian powder prepared in the embodiment 1 of the invention later, 2 times a day, and the crucian powder is taken with warm water, once in the morning and at night, 10-15g each time, after taking for one week, the phenomenon of physical weakness is obviously improved, and hands, feet and legs are not cramp.
A certain girl 74 in the Cao has the symptoms of osteoporosis, frequent fatigue, cramping of hands, feet and legs and the like, the crucian powder recommended to be taken by people is taken 2 times a day with warm water, once in the morning and at night, and 11-14g each time, after the crucian powder is taken for one week, the phenomenon of physical fatigue is obviously improved, the hands, the feet and the legs are not cramped, and then, the crucian powder prepared by the method is recommended to a patient when the patient meets the needs.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention. For example, other fish meal obtained by changing crucian into other fish, and then processing and crushing fish meat and fish bones prepared by the same method is within the protection scope of the invention.
Claims (9)
1. A processing method of fishy smell-removed and defatted high-calcium crucian powder is characterized by comprising the following steps:
(1) cleaning and impurity removal: slaughtering fresh crucian, removing gill, viscera and intra-abdominal black membrane, soaking in yellow wine for 10-15 min, taking out, cleaning, and cutting into fish blocks with weight of 20-40 g;
(2) removing fishy smell: mixing the fish blocks and the fishy smell removing liquid according to a mass ratio of 1: 3, after mixing, soaking the fish fillets at normal temperature for 40-80 minutes, and taking out the fish fillets and cleaning the fish fillets with clear water;
(3) softening fishbone: feeding the fish blocks without fishy smell into a high-pressure steamer for steaming to soften the fishbone;
(4) aseptic drying: irradiating the product under an ultraviolet lamp for 20-40 minutes and drying;
(5) degreasing: firstly, squeezing the sterilized fish blocks for 2-3 times by a 95-type oil press to carry out primary degreasing, and then carrying out secondary degreasing by taking alkaline lipase as exogenous lipase through enzymolysis;
(6) fine grinding: crushing the degreased product and screening the crushed product through a 100-mesh screen;
(7) bag separation: packaging the product in bags according to specifications;
(8) and (3) storage: and (5) performing laser disinfection on the packaged finished product and then storing.
2. The processing method of the fishy smell removed and defatted high-calcium crucian powder as claimed in claim 1, wherein the fishy smell removed liquid in the step 2 is prepared from raw garlic extract and yeast cell sap in a mass ratio of 1: 1, mixing and preparing.
3. The processing method of the fishy smell removed and defatted high-calcium crucian powder as claimed in claim 2, wherein the preparation method of the raw garlic extract comprises the following steps: cleaning raw Bulbus Allii, adding into 9 times of sterile water, soaking for 20-30 min, homogenizing, ultrasonic treating at 35-45 deg.C and 33-37kHz for 25-35 min, and vacuum filtering with gauze to obtain Bulbus Allii extractive solution.
4. The processing method of the fishy smell removed and defatted high-calcium crucian powder as claimed in claim 2, wherein the preparation method of the yeast cell sap is as follows: mixing yeast powder with 0.05mol/L, pH of tris (hydroxymethyl) aminomethane buffer solution with the concentration of 7.5 according to the feed-liquid ratio of 1: mixing 50g/mL evenly, performing ultrasonic treatment for 4-6 minutes at 35-45 ℃ and 38-42kHZ, then centrifuging for 10-15 minutes at 4 ℃ at 6000-10000 rpm, and collecting supernatant, namely yeast cell sap.
5. The processing method of the fishy smell removed and defatted high-calcium crucian carp meal according to claim 1, wherein the pressure in the high-pressure steamer in the step 3 is controlled to be 4-6 atmospheric pressures, and the processing method is used for stewing for 10-20 minutes.
6. The processing method of the fishy smell removed and defatted high-calcium crucian powder as claimed in claim 1, wherein the specific method of secondary defatting in the step 5 is as follows: dissolving alkaline lipase in water to prepare an enzymatic hydrolysate with the enzyme concentration of 35-45U/mL, and mixing the preliminarily degreased fish meat with the enzymatic hydrolysate according to the material-liquid ratio of 1: mixing 4g/mL uniformly, carrying out enzymolysis and degreasing, heating to 80-90 ℃ after completion, inactivating enzyme for 5-10 minutes, centrifuging, collecting precipitate, washing with sterile water, and drying.
7. The processing method of the fishy smell removed and defatted high calcium crucian carp meal according to claim 6, wherein the temperature is controlled to be 32-36 ℃, the pH value is 8.7-9.1, and the time is 60-120 minutes during enzymolysis.
8. A fishy smell-removed and defatted high-calcium crucian carp meal which is characterized by being processed by the processing method of the fishy smell-removed and defatted high-calcium crucian carp meal according to any one of claims 1 to 7.
9. Freshwater fish meal obtained by processing other freshwater fish by the method of any one of claims 1 to 7.
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