CN111920021A - 一种即食牡蛎软罐头的制备工艺 - Google Patents
一种即食牡蛎软罐头的制备工艺 Download PDFInfo
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- CN111920021A CN111920021A CN202010903120.8A CN202010903120A CN111920021A CN 111920021 A CN111920021 A CN 111920021A CN 202010903120 A CN202010903120 A CN 202010903120A CN 111920021 A CN111920021 A CN 111920021A
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- oyster
- seasoning
- soaking
- oyster meat
- soft
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- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了一种即食牡蛎软罐头的制备工艺,属于食品加工技术领域,包括如下步骤:A1原料选取与清洗;A2预处理;A3蒸煮液调味;A4浸泡调味;A5烘干;A6油炸;A7真空包装;A8杀菌。采用本发明制取的即食牡蛎软罐头,色泽金黄,具有牡蛎油炸后特有的鲜香味,咸淡适宜,富有嚼劲,且营养丰富,适合广大消费者食用。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种即食牡蛎软罐头的制备工艺。
背景技术
牡蛎(Ostrea gigas thunberg)又名蚝、海蛎子,在我国福建省、山东省等地均有分布。牡蛎的氨基酸组成丰富,其必需氨基酸的质量和种类比例均高于牛乳和人乳,还含有牛磺酸等一些特殊的氨基酸。相关研究表明,牛磺酸不仅能提高机体免疫力,改善心脏功能,还能够预防动脉粥样硬化和抗氧化,一些伴有视网膜结构、功能异常的儿童,在补充牛磺酸后可得到改善。
近几年,许多国家已研制出大量以牡蛎为主要原料的功能性食品。随着时代的进步,选择方便、快捷的食品已成为大众消费的趋势。牡蛎作为一种高营养的水产品,它的缺点有不耐藏、不耐冻,出水之后便会迅速死亡,并且十分容易被微生物所污染。目前,市场上的牡蛎保健功能食品比较常见,日常食用产品以蚝油和牡蛎干为主,与牡蛎相关的即食产品几乎没有。罐头是一种具有长保质期、无防腐剂的传统产品,经过真空包装的软罐头产品具有携带、食用方便的特点,能很好地满足大众快节奏的消费需求。食用牡蛎能够为人体提供牛磺酸等营养元素,因此,研发出一种牡蛎即食产品有其必要性。
中国专利CN 104664455 B中公开了一种低嘌呤牡蛎罐头及其制备方法,其制备方法是先将牡蛎用含酸性食品处理剂水溶液浸泡处理,再加热煮沸,牡蛎经清水冲洗后装罐,用葱、姜、八角、酱油、食用油、白砂糖等调汁,后经注汁、排气、灭菌等工序完成。通过该方法制备的牡蛎罐头嘌呤含量低,适用人群广,但该发明中牡蛎是在熟制后与调味液一同罐装封存的,牡蛎入味效果不佳,经此工艺制备的牡蛎罐头极易出现口感差、鲜味少、腥味重的情况。
发明内容
为了解决上述问题,本发明的目的在于提供一种即食牡蛎软罐头的制备工艺,通过预处理蒸煮增味、浸泡液煮制调味、油炸提味和蒸煮液真空密封锁味,使得处理后的牡蛎味道鲜美、入味效果好、无腥味,以解决现有技术中牡蛎罐头入味难、鲜味差和腥味重的问题。
为了实现上述目标,本发明采用如下技术方案:
一种即食牡蛎软罐头的制备工艺,包括如下步骤:
A1、原料选取与清洗:选择形态完整、大小合适的牡蛎,挖出牡蛎肉并用清水冲洗,去除泥沙和杂质等,沥干水分备用;
A2、预处理:将清洗后的牡蛎肉置于质量百分比为3~5%食盐水中浸泡,10~15min取出;沥干后的牡蛎肉放入清水中加热蒸煮,20~50min后捞出,蒸煮液留取备用;蒸煮后的牡蛎肉放入质量百分比为2%的柠檬酸钠溶液中浸泡,15~30s后取出沥干;再次放入质量百分比为3~5%食盐水中浸泡,50~70s后捞出,沥干水分备用;
A3、蒸煮液调味:在蒸煮液中加入调味料进行初调味,调味料按蒸煮液体积计,包括如下组分:黄豆酱15~25%、食用盐0.05~0.12%、白醋0.3~0.7%、白糖0.03%、白胡椒粉0.1%、黑胡椒粉0~0.1%、酱油2~5%和增鲜剂0~0.02%;
将初调味后的蒸煮液和质量百分比为1~2%的增稠剂按照1:0.5~1.2的比例混合均匀,边加热边搅拌,至增稠剂完全溶解,冷却备用;
A4、浸泡调味:将蒸煮后的牡蛎肉放入浸泡调味液中煮沸,保持微沸8~10min,静置浸泡20~50min;
所述浸泡调味液包括如下质量百分比组分:黄豆酱15~30%、食用盐0.05~0.12%、白醋0.3~1%、白糖0.03%、白胡椒粉0.1%、黑胡椒粉0~0.1%、酱油2~5%、增鲜剂0~0.02%,水余量;
A5、烘干:将浸泡调味后的牡蛎肉取出沥干,平铺于带小孔的烘干盘上,放入烘箱中烘干,结束后取出牡蛎肉平铺于干净的托盘内,自然冷却;
A6、油炸:将植物油加热升温至140~200℃,倒入烘干后的牡蛎肉油炸3~7min,期间每隔15~25s翻动一次,油炸后捞出牡蛎肉平铺于吸油纸上,吸去多余油脂,冷却至室温备用;
A7、真空包装:将油炸后的牡蛎肉与调味后的蒸煮液混合均匀,放入包装袋,真空密封;
A8、杀菌:将包装好的牡蛎罐头放入灭菌锅中,121℃灭菌处理20~30min,结束后自然冷却至室温,即得即食牡蛎软罐头成品。
进一步地,所述步骤A3蒸煮液调味中,调味液按蒸煮液体积计,包括如下组分:黄豆酱20%、食用盐0.1%、白醋0.5%、白糖0.03%、白胡椒粉0.1%、黑胡椒粉0.05%、酱油3%和增鲜剂0.01%。
进一步地,所述步骤A4中浸泡调味液包括如下质量百分比组分:黄豆酱20%、食用盐0.1%、白醋0.5%、白糖0.03%、白胡椒粉0.1%、黑胡椒粉0.05%、酱油3%、增鲜剂0.01%,水余量。
进一步地,所述步骤A3和步骤A4中增鲜剂均为5’-呈味核苷酸二钠。
进一步地,所述步骤A5烘干中,烘干温度为80~90℃,烘干时间为20min。
进一步地,所述步骤A7真空包装中,牡蛎肉和蒸煮液的重量比为7~9.2:1;真空包装条件为:真空度0.1MPa、抽真空时间50s、热封时间2s。
进一步地,所述步骤A3中,增稠剂为羟甲基纤维素钠。
本发明的有益效果如下:
1.本发明中,牡蛎经过预处理蒸煮增味、浸泡液煮制调味、油炸提味和蒸煮液真空密封锁味处理,味道鲜美、牡蛎入味效果好、无腥味;通过本发明工艺制得的即食牡蛎软罐头,制作工艺简单,生产效率高,开封后的产品形态完整,色泽金黄,具有牡蛎油炸后特有的鲜香味,咸淡适宜,富有嚼劲,且营养丰富,适合广大消费者食用。
2.本发明中,预处理过程包括盐水浸泡、清水蒸煮、柠檬酸钠浸泡和盐水复泡,其中,柠檬酸钠是一种具有诱人酸味的调味剂,牡蛎在其溶液中的短暂浸泡,可以起到增加牡蛎口感、去除腥味的作用;两次的盐水浸泡,可对牡蛎表面起到很好的杀菌、除腥作用;并且,牡蛎在经预处理中不同溶液的浸泡处理后,附着在其表面的粘液得以脱除,避免为后面处理,如调味液渗透、烘干带来不利。
3.本发明中,牡蛎经预处理后放入浸泡液中煮制调味,高温促进了调味液与物料的融合,提高了物料对调味液的吸收效果,同时在蒸煮过程中,牡蛎的腥味得以进一步去除。浸泡液中采用黄豆酱、白醋、白糖、白胡椒粉、黑胡椒粉和酱油等调味料进行配伍,能与牡蛎的原有香气及味道起到协同增效的作用,既能增强牡蛎的香气,又能提高牡蛎的鲜美口感,其中黄豆酱的添加,可以有效的掩盖水产品特有的腥味,进一步提升牡蛎罐头的口感。
4.本发明中的油炸工艺采用恰当的处理温度,能够激发牡蛎中特有鲜香味的产生,使得牡蛎口感富有嚼劲,而不至于焦化;并且高温有助于调味液与牡蛎更好地融合,而油炸后的牡蛎得以将其内部的滋味锁住,不易流失,保证口感。油炸前牡蛎的烘干处理,除去了牡蛎表面的水分,保证了油炸过程中牡蛎的完整度,并提高了油炸后的牡蛎口感。
5.本发明在蒸煮液调味中,添加了增稠剂羟甲基纤维素钠与蒸煮液进行配比调和,增加了调味液对物料的附着力,使得调味液更加浓稠,起到增鲜、美形的目的,从而在罐装封存后,增加罐头内牡蛎与调味汤汁的浓度,使牡蛎在调味液的包裹下,锁住鲜、香,从而保证牡蛎的口感。
6.本发明中,选择牡蛎作为即食产品的原料主要是因为牡蛎营养成分丰富,牛磺酸含量尤其高,适合各年龄阶段人群食用,将保健与即食产品相结合,既适应了现代人快节奏的生活方式又满足了现代人对食品营养的高要求。真空包装方便现代人居家旅行时食用,同时也便于产品销往内陆地带,加工工艺简单适合企业生产。
附图说明
图1为本发明的工艺流程图。
具体实施方式
为了更好的理解本发明,下面通过实施例对本发明作一步说明,实施例只用于解释本发明,并不会对本发明构成任何限定。
实施例1
一种即食牡蛎软罐头的制备工艺,其特征在于:包括如下步骤:
A1、原料选取与清洗:选择形态完整、大小合适的牡蛎,挖出牡蛎肉并用清水冲洗,去除泥沙和杂质等,沥干水分备用;
A2、预处理:将清洗后的牡蛎肉置于质量百分比为5%食盐水中浸泡,10min取出;将沥干后的牡蛎肉放入清水中加热蒸煮,30min捞出,蒸煮液留取备用;将蒸煮后的牡蛎肉放入质量百分比为2%的柠檬酸钠溶液中浸泡,20s后取出沥干,再次放入质量百分比为5%食盐水浸泡60s后捞出,沥干水分备用;
A3、蒸煮液调味:在蒸煮液中加入调味料进行初调味,调味料按蒸煮液体积计,包括如下组分:黄豆酱20%、食用盐0.1%、白醋0.5%、白糖0.03%、白胡椒粉0.1%、黑胡椒粉0~0.05%、酱油3%和5’-呈味核苷酸二钠0~0.01%;
将初调味后的蒸煮液和质量百分比为2%的羟甲基纤维素钠按照1:1的比例混合均匀,边加热边搅拌,至羟甲基纤维素钠完全溶解,冷却备用;
A4、浸泡调味:将蒸煮后的牡蛎肉放入浸泡调味液中煮沸,保持微沸10min,静置浸泡30min;
所述浸泡调味液包括如下质量百分比组分:黄豆酱20%、食用盐0.1%、白醋0.5%、白糖0.03%、白胡椒粉0.1%、黑胡椒粉0.05%、酱油3%、5’-呈味核苷酸二钠0.01%,水余量;
A5、烘干:将浸泡调味后的牡蛎肉取出沥干,平铺于带小孔的烘干盘上,放入烘箱中烘干,结束后取出牡蛎肉平铺于干净的托盘内,自然冷却;烘干温度为90℃,烘干时间为20min;
A6、油炸:将植物油加热升温至150℃,倒入烘干后的牡蛎肉油炸5min,期间每隔20s翻动一次,油炸后捞出牡蛎肉平铺于吸油纸上,吸去多余油脂,冷却至室温备用;
A7、真空包装:将油炸后的牡蛎肉与调味后的蒸煮液按照9:1的重量比混合均匀,放入包装袋,真空密封;真空包装条件为:真空度0.1MPa、抽真空时间50s、热封时间2s;
A8、杀菌:将包装好的牡蛎罐头放入灭菌锅中,121℃灭菌处理20min,结束后自然冷却至室温,即得即食牡蛎软罐头成品。
实施例2
一种即食牡蛎软罐头的制备工艺,包括如下步骤:
A1、原料选取与清洗:选择形态完整、大小合适的牡蛎,挖出牡蛎肉并用清水冲洗,去除泥沙和杂质等,沥干水分备用;
A2、预处理:将清洗后的牡蛎肉置于质量百分比为3%的食盐水浸泡10min取出;将沥干后的牡蛎肉放入清水中加热蒸煮20min后捞出,蒸煮液备用;将蒸煮后的牡蛎肉放入质量百分比为2%的柠檬酸钠溶液中浸泡15s,取出沥干,再次放入质量百分比为3%食盐水浸泡50s后捞出,沥干水分备用;
A3、蒸煮液调味:在蒸煮液中加入调味料进行初调味,调味料按蒸煮液体积计,包括如下组分:黄豆酱15%、食用盐0.05%、白醋0.3%、白糖0.03%、白胡椒粉0.1%和酱油2%;
将初调味后的蒸煮液和质量百分比为1%的羟甲基纤维素钠按照1:0.5的比例混合均匀,边加热边搅拌,至羟甲基纤维素钠完全溶解,冷却备用;
A4、浸泡调味:将蒸煮后的牡蛎肉放入浸泡调味液中煮沸,保持微沸8min,静置浸泡20min;
所述浸泡调味液包括如下质量百分比组分:黄豆酱15%、食用盐0.05%、白醋0.3%、白糖0.03%、白胡椒粉0.1%、酱油2%,水余量;
A5、烘干:将浸泡调味后的牡蛎肉取出沥干,平铺于带小孔的烘干盘上,放入烘箱中烘干,结束后取出牡蛎肉平铺于干净的托盘内,自然冷却;烘干温度为80℃,烘干时间为20min;
A6、油炸:将植物油加热升温至140℃,倒入烘干后的牡蛎肉油炸3min,期间每隔15s翻动一次,油炸后捞出牡蛎肉平铺于吸油纸上,吸去多余油脂,冷却至室温备用;
A7、真空包装:将油炸后的牡蛎肉与调味后的蒸煮液按照7:1的重量比混合均匀,放入包装袋,真空密封;真空包装条件为:真空度0.1MPa、抽真空时间50s、热封时间2s;
A8、杀菌:将包装好的牡蛎罐头放入灭菌锅中,121℃灭菌处理20min,结束后自然冷却至室温,即得即食牡蛎软罐头成品。
实施例3
一种即食牡蛎软罐头的制备工艺,包括如下步骤:
A1、原料选取与清洗:选择形态完整、大小合适的牡蛎,挖出牡蛎肉并用清水冲洗,去除泥沙和杂质等,沥干水分备用;
A2、预处理:将清洗后的牡蛎肉置于质量百分比为5%食盐水浸泡15min取出;将沥干后的牡蛎肉放入清水中加热蒸煮50min后捞出,蒸煮液备用;将蒸煮后的牡蛎肉放入质量百分比为2%的柠檬酸钠溶液中浸泡30s,取出沥干,再次放入质量百分比为5%食盐水浸泡70s后捞出,沥干水分备用;
A3、蒸煮液调味:在蒸煮液中加入调味料进行初调味,调味料按蒸煮液体积计,包括如下组分:黄豆酱25%、食用盐0.12%、白醋0.7%、白糖0.03%、白胡椒粉0.1%、黑胡椒粉0.1%、酱油5%和5’-呈味核苷酸二钠0.02%;
将初调味后的蒸煮液和质量百分比为2%的羟甲基纤维素钠按照1:1.2的比例混合均匀,边加热边搅拌,至羟甲基纤维素钠完全溶解,冷却备用;
A4、浸泡调味:将蒸煮后的牡蛎肉放入浸泡调味液中煮沸,保持微沸10min,静置浸泡50min;
所述浸泡调味液包括如下质量百分比组分:黄豆酱30%、食用盐0.12%、白醋1%、白糖0.03%、白胡椒粉0.1%、黑胡椒0.1%、酱油5%、5’-呈味核苷酸二钠0.02%,水余量;
A5、烘干:将浸泡调味后的牡蛎肉取出沥干,平铺于带小孔的烘干盘上,放入烘箱中烘干,结束后取出牡蛎肉平铺于干净的托盘内,自然冷却;烘干温度为90℃,烘干时间为20min;
A6、油炸:将植物油加热升温至200℃,倒入烘干后的牡蛎肉油炸7min,期间每隔25s翻动一次,油炸后捞出牡蛎肉平铺于吸油纸上,吸去多余油脂,冷却至室温备用;
A7、真空包装:将油炸后的牡蛎肉与调味后的蒸煮液按照9.2:1的重量比混合均匀,放入包装袋,真空密封;真空包装条件为:真空度0.1MPa、抽真空时间50s、热封时间2s;
A8、杀菌:将包装好的牡蛎罐头放入灭菌锅中,121℃灭菌处理30min,结束后自然冷却至室温,即得即食牡蛎软罐头成品。
实施例4
1.一种即食牡蛎软罐头的制备工艺,其特征在于:包括如下步骤:
A1、原料选取与清洗:选择形态完整、大小合适的牡蛎,挖出牡蛎肉并用清水冲洗,去除泥沙和杂质等,沥干水分备用;
A2、预处理:将清洗后的牡蛎肉置于质量百分比为4.5%食盐水浸泡12min取出;将沥干后的牡蛎肉放入清水中加热蒸煮30min后捞出,蒸煮液备用;将蒸煮后的牡蛎肉放入质量百分比为2%的柠檬酸钠溶液中浸泡20s,取出沥干,再次放入质量百分比为4.5%食盐水浸泡65s后捞出,沥干水分备用;
A3、蒸煮液调味:在蒸煮液中加入调味料进行初调味,调味料按蒸煮液体积计,包括如下组分:黄豆酱20%、食用盐0.08%、白醋0.5%、白糖0.03%、白胡椒粉0.1%、黑胡椒粉0.05%、酱油3%和5’-呈味核苷酸二钠0.01%;
将初调味后的蒸煮液和质量百分比为1.5%的羟甲基纤维素钠按照1:1的比例混合均匀,边加热边搅拌,至羟甲基纤维素钠完全溶解,冷却备用;
A4、浸泡调味:将蒸煮后的牡蛎肉放入浸泡调味液中煮沸,保持微沸9min,静置浸泡30min;
所述浸泡调味液包括如下质量百分比组分:黄豆酱25%、食用盐0.1%、白醋0.5%、白糖0.03%、白胡椒粉0.1%、黑胡椒粉0.08%、酱油4%、5’-呈味核苷酸二钠0.01%,水余量;
A5、烘干:将浸泡调味后的牡蛎肉取出沥干,平铺于带小孔的烘干盘上,放入烘箱中烘干,结束后取出牡蛎肉平铺于干净的托盘内,自然冷却;烘干温度为85℃,烘干时间为20min;
A6、油炸:将植物油加热升温至180℃,倒入烘干后的牡蛎肉油炸6min,期间每隔20s搅动一次,油炸后捞出牡蛎肉平铺于吸油纸上,吸去多余油脂,冷却至室温备用;
A7、真空包装:将油炸后的牡蛎肉与调味后的蒸煮液按照8:1的重量比混合均匀,放入包装袋,真空密封;真空包装条件为:真空度0.1MPa、抽真空时间50s、热封时间2s;
A8、杀菌:将包装好的牡蛎罐头放入灭菌锅中,121℃灭菌处理25min,结束后自然冷却至室温,即得即食牡蛎软罐头成品。
对比实施例
本实施例与实施例1不同之处在于:本实施例中牡蛎肉未经蒸煮液调味和浸泡调味处理,具体包括如下步骤:
A1、原料选取与清洗:选择形态完整、大小合适的牡蛎,挖出牡蛎肉并用清水冲洗,去除泥沙和杂质等,沥干水分备用;
A2、预处理:将清洗后的牡蛎肉置于质量百分比为5%食盐水浸泡10min取出;将沥干后的牡蛎肉放入清水中加热蒸煮30min后捞出,蒸煮液备用;将蒸煮后的牡蛎肉放入质量百分比为2%的柠檬酸钠溶液中浸泡20s,取出沥干,再次放入质量百分比为5%食盐水浸泡60s后捞出,沥干水分备用;
A3、烘干:将预处理后的牡蛎肉取出沥干,平铺于带小孔的烘干盘上,放入烘箱中烘干,结束后取出牡蛎肉平铺于干净的托盘内,自然冷却;烘干温度为90℃,烘干时间为20min;
A4、油炸:将植物油加热升温至150℃,倒入烘干后的牡蛎肉油炸5min,期间每隔20s搅动一次,油炸后捞出牡蛎肉平铺于吸油纸上,吸去多余油脂,冷却至室温备用;
A5、真空包装:将油炸后的牡蛎肉与蒸煮液按照9:1的重量比混合均匀,放入包装袋,真空密封;真空包装条件为:真空度0.1MPa、抽真空时间50s、热封时间2s;
A6、杀菌:将包装好的牡蛎罐头放入灭菌锅中,121℃灭菌处理20min,结束后自然冷却至室温,即得即食牡蛎软罐头成品。
具体测试方法:
1、营养成分检测
本发明中取用实施例1制得的即食牡蛎软罐头成品进行检测,检测项目包括蛋白质、脂肪、锌和牛磺酸,四项指标的检测方法分别参照GB 5009.5-2016、GB 5009.6-2016、GB5009.14-2017、GB 5009.169-2016,具体检测结果见表1:(其中NRV为100g食品中营养素的含量占该营养素每日摄入量的比例)
表1即食牡蛎软罐头营养成分
由上表可知,实施例1制得的即食牡蛎软罐头中,牡蛎肉的蛋白质、锌、牛磺酸等营养物质都得到较大程度的保留。其中锌的NRV值含量达到69%,牛磺酸的含量为73.10/mg·100g-1,证明通过本发明工艺制得的牡蛎软罐头营养物质丰富,适合人们食用。实施例2、3、4和对比实施例也进行了该项测试,结果与实施例1基本相同,不再详述。
2、微生物指标检测
为了评价罐头的安全性,依据GB 4789.2-2016和GB 4789.3-2016对实施例1制得的即食牡蛎软罐头进行微生物指标检测,检测项目包括菌落总数和大肠杆菌总数,具体结果见表2:
表2微生物测定结果
由上表可知,本发明中实施例1制得的即食牡蛎软罐头中的菌落总数、大肠杆菌均符合国家标准,且保质期可达35天。实施例2、3、4和对比实施例也进行了该项测试,结果与实施例1基本相同,不再详述。
3、感官评价
选择20~40岁不同年龄、男女数量均等的50人组成感官评定组,10人一组(男女均等),分成五组,分别对实施例1、2、3、4和对比实施例制得的即食牡蛎软罐头进行感官测评。感官质量评定标准见表3,感官测评结果见表4:
表3牡蛎软罐头感官质量评定标准
表4感官测评结果
实施例1 | 实施例2 | 实施例3 | 实施例4 | 对比实施例 | |
组织形态 | 18.1 | 17.5 | 18.2 | 18 | 17.5 |
色泽 | 15.7 | 16.2 | 15.4 | 15.9 | 13.2 |
气味滋味 | 27.1 | 24.5 | 23.5 | 24.6 | 20.1 |
口感 | 27.6 | 27.2 | 26.4 | 26.4 | 10 |
总分 | 88.5 | 85.4 | 83.5 | 84.9 | 60.8 |
由表4可知,上述5组样品中实施例1制得的牡蛎软罐头得分最高,该产品牡蛎肉色泽金黄,无破损,大小均匀;无明显腥味,具有牡蛎油炸后特有的鲜香味,咸淡适宜,富有嚼劲,无肉眼可见的异物,无霉变和腐败的现象,受到测评者的一致好评,而对比对实施例未经蒸煮液调味和浸泡调味处理,其色泽相比实施例1、2、3、4偏浅,口感紧实但腥味较重,气味不够丰富,在五组样品中分值最低。
4、香气分析
选取感官评价分数最高的实施例1和对比实施例制得的即食牡蛎软罐头成品,利用顶空固相微萃取(HS-SPME)和气相色谱—质谱仪联用法(GC-MS)技术进行挥发性成分检测,包括如下步骤
(1)样品处理:准确称量2.5g牡蛎软罐头样品置于40ml的顶空进样瓶中,加入2.5ml饱和Nacl溶液,80μl内标,加盖密封;
(2)固相微萃取处理:将50/30μm DVB/CAR/PDMS固相微萃取头老化30min,老化温度为250℃。将老化后的萃取头插入顶空进样瓶,将纤维头悬在顶空瓶上方,在温度为65℃的磁力搅拌条件下萃取30min后,取出萃取头,立即插入气相色谱仪进样口,于230℃解析5min。
(3)色谱条件:
GC条件:色谱柱HP-INNOwaxPolyethylene Glycol(60m×0.25mm×0.25μm);进样口温度:250℃;载气:氦气;流量:1mL·min-1,进样模式:不分流进样;逐渐升温,于40℃条件下维持6min,以3℃·min-1升温至100℃,再以5℃·min-1升温至230℃保持10min。
MS条件:离子源:EI;电离能:70eV;离子源温度:230℃;发射电流:100μA;检测器电压为1.4kV;扫描范围35~550amu。
(4)样品中香气各组分经计算机谱库(NEST14)检索及分析得到,用内标法确定各组分的相对含量,内标为1μg/ml的环己酮,内标添加量80μl,每个样品重复三次,取其平均值。具体分析结果见表5:
表5即食牡蛎软罐头香气成分分析
由表5可知,本发明中实施例1制得的即食牡蛎罐头样品中共分离鉴定出49种挥发性化合物,主要包括醇类8种、醛类17种、酯类5种、烯类3种,酮类4种,酸类2种等,主要为仲辛醇26.90%(相对浓度,下同),糠醇9.42%,2-正戊基呋喃5.44%,苯甲醛3.90%等。在对比实施例1制得的即食牡蛎罐头样品中共分离鉴定出15种挥发性化合物,主要包括醇类6种、酯类5种、吡4种,烯类1种,酮类2种等,主要为乙醇9.23%,2,5-二甲基吡嗪4.65%,右旋萜二烯2.52%等。
对比香气组成可知,本发明中实施例1的牡蛎软罐头较对比实施例中未经蒸煮液调味和浸泡调味处理的牡蛎软罐头的香气组成更为丰富。
相关研究显示,新鲜牡蛎主要呈现出嫩叶的青香和腥味。本发明中牡蛎软罐头中含有的醛类物质可能是牡蛎肉中的多不饱和脂肪酸在酶和微生物的作用下发生氧化降解生成,它们产生青香或类黄瓜的气味,醛类的气味阈值一般低于醇类的气味阈值,与其他物质叠加后能形成特殊的风味效应。高温诱导美拉德反应的产生,该反应过程复杂。美拉德反应产生的吡嗪、呋喃、吡咯等风味化合物使产品形成特殊的肉品风味。牡蛎软罐头中的吡嗪、呋喃、吡咯等可能是由于烘干、油炸等处理产生的,赋予产品烘烤香、坚果香、肉香。实施例1中牡蛎肉特有的风味化合物是仲辛醇、糠醛、笨甲醛、2-正戊基呋喃等,其中仲辛醇是酱类特有的香味成分,糠醇具有苦杏仁味,2-正戊基呋喃赋予产品熟贝肉香、甜香。苯甲醛可能是来自苯丙氨酸的斯特克雷尔氨基酸反应,它具有温和的甜香、果香、花香和柑橘香。苯乙酸乙酯具有蜂蜜气味,愈创木酚具有特殊的甜香香味。这些香气充分融合使本发明中的牡蛎软罐头具有自己特殊的鲜香味。
以上所述,仅是本发明的较佳实施例而已,并非对本发明做任何形式上的限制,故凡未脱离本发明技术方案的内容,依据本发明的技术实质对以上实施例所做的任何简单修改、等同变化与修饰,均属于本发明技术方案的范围内。
Claims (7)
1.一种即食牡蛎软罐头的制备工艺,其特征在于:包括如下步骤:
A1、原料选取与清洗:选择形态完整、大小合适的牡蛎,挖出牡蛎肉并用清水冲洗,去除泥沙和杂质等,沥干水分备用;
A2、预处理:将清洗后的牡蛎肉置于质量百分比为3~5%食盐水中浸泡,10~15min取出;沥干后的牡蛎肉放入清水中加热蒸煮,20~50min后捞出,蒸煮液留取备用;蒸煮后的牡蛎肉放入质量百分比为2%的柠檬酸钠溶液中浸泡,15~30s后取出沥干;再次放入质量百分比为3~5%食盐水中浸泡,50~70s后捞出,沥干水分备用;
A3、蒸煮液调味:在蒸煮液中加入调味料进行初调味,调味料按蒸煮液体积计,包括如下组分:黄豆酱15~25%、食用盐0.05~0.12%、白醋0.3~0.7%、白糖0.03%、白胡椒粉0.1%、黑胡椒粉0~0.1%、酱油2~5%和增鲜剂0~0.02%;
将初调味后的蒸煮液和质量百分比为1~2%的增稠剂按照1:0.5~1.2的比例混合均匀,边加热边搅拌,至增稠剂完全溶解,冷却备用;
A4、浸泡调味:将蒸煮后的牡蛎肉放入浸泡调味液中煮沸,保持微沸8~10min,静置浸泡20~50min;
所述浸泡调味液包括如下质量百分比组分:黄豆酱15~30%、食用盐0.05~0.12%、白醋0.3~1%、白糖0.03%、白胡椒粉0.1%、黑胡椒粉0~0.1%、酱油2~5%、增鲜剂0~0.02%,水余量;
A5、烘干:将浸泡调味后的牡蛎肉取出沥干,平铺于带小孔的烘干盘上,放入烘箱中烘干,结束后取出牡蛎肉平铺于干净的托盘内,自然冷却;
A6、油炸:将植物油加热升温至140~200℃,倒入烘干后的牡蛎肉油炸3~7min,期间每隔15~25s翻动一次,油炸后捞出牡蛎肉平铺于吸油纸上,吸去多余油脂,冷却至室温备用;
A7、真空包装:将油炸后的牡蛎肉与调味后的蒸煮液混合均匀,放入包装袋,真空密封;
A8、杀菌:将包装好的牡蛎罐头放入灭菌锅中,121℃灭菌处理20~30min,结束后自然冷却至室温,即得即食牡蛎软罐头成品。
2.如权利要求1所述的一种即食牡蛎软罐头的制备工艺,其特征在于:所述步骤A3蒸煮液调味中,调味液按蒸煮液体积计,包括如下组分:黄豆酱20%、食用盐0.1%、白醋0.5%、白糖0.03%、白胡椒粉0.1%、黑胡椒粉0.05%、酱油3%和增鲜剂0.01%。
3.如权利要求1所述的一种即食牡蛎软罐头的制备工艺,其特征在于:所述步骤A4中浸泡调味液包括如下质量百分比组分:黄豆酱20%、食用盐0.1%、白醋0.5%、白糖0.03%、白胡椒粉0.1%、黑胡椒粉0.05%、酱油3%、增鲜剂0.01%,水余量。
4.如权利要求1所述的一种即食牡蛎软罐头的制备工艺,其特征在于:所述步骤A3和步骤A4中增鲜剂均为5’-呈味核苷酸二钠。
5.如权利要求1所述的一种即食牡蛎软罐头的制备工艺,其特征在于:所述步骤A5烘干中,烘干温度为80~90℃,烘干时间为20min。
6.如权利要求1所述的一种即食牡蛎软罐头的制备工艺,其特征在于:所述步骤A7真空包装中,牡蛎肉和蒸煮液的重量比为7~9.2:1;真空包装条件为:真空度0.1MPa、抽真空时间50s、热封时间2s。
7.如权利要求1所述的一种即食牡蛎软罐头的制备工艺,其特征在于:所述步骤A3中,增稠剂为羟甲基纤维素钠。
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CN112641092A (zh) * | 2020-12-21 | 2021-04-13 | 广州城市职业学院 | 一种牡蛎食品及其制备方法 |
CN113180208A (zh) * | 2021-03-24 | 2021-07-30 | 浙江海洋大学 | 一种即食型原味半壳牡蛎的加工方法 |
WO2022217947A1 (zh) * | 2021-04-14 | 2022-10-20 | 海南三元星生物科技股份有限公司 | 一种抗疲劳牡蛎食品及其制备方法 |
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CN112641092A (zh) * | 2020-12-21 | 2021-04-13 | 广州城市职业学院 | 一种牡蛎食品及其制备方法 |
CN113180208A (zh) * | 2021-03-24 | 2021-07-30 | 浙江海洋大学 | 一种即食型原味半壳牡蛎的加工方法 |
WO2022217947A1 (zh) * | 2021-04-14 | 2022-10-20 | 海南三元星生物科技股份有限公司 | 一种抗疲劳牡蛎食品及其制备方法 |
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