CN111972476A - Processing technology for quick-freezing cut crisped grass carp - Google Patents
Processing technology for quick-freezing cut crisped grass carp Download PDFInfo
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- CN111972476A CN111972476A CN202010900422.XA CN202010900422A CN111972476A CN 111972476 A CN111972476 A CN 111972476A CN 202010900422 A CN202010900422 A CN 202010900422A CN 111972476 A CN111972476 A CN 111972476A
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- 241000252230 Ctenopharyngodon idella Species 0.000 title claims abstract description 121
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- YWIVKILSMZOHHF-QJZPQSOGSA-N sodium;(2s,3s,4s,5r,6r)-6-[(2s,3r,4r,5s,6r)-3-acetamido-2-[(2s,3s,4r,5r,6r)-6-[(2r,3r,4r,5s,6r)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2- Chemical compound [Na+].CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 YWIVKILSMZOHHF-QJZPQSOGSA-N 0.000 claims abstract description 17
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- KIUKXJAPPMFGSW-DNGZLQJQSA-N (2S,3S,4S,5R,6R)-6-[(2S,3R,4R,5S,6R)-3-Acetamido-2-[(2S,3S,4R,5R,6R)-6-[(2R,3R,4R,5S,6R)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylic acid Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 KIUKXJAPPMFGSW-DNGZLQJQSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention relates to the technical field of aquatic product processing, in particular to a processing technology for quickly freezing cut crisped grass carp, which comprises the following steps: s1, soaking fresh crisped grass carp in cold water, and then slaughtering, tail breaking, cleaning and boneless segmentation; s2, soaking the treated crisped grass carp in a quaternary coolant at the temperature of-35 to-15 ℃ and 1-3% by mass of sodium hyaluronate, and taking out the crisped grass carp when the central temperature of the crisped grass carp is reduced to-18 ℃; s3, sealing and subpackaging the taken crisped grass carp and storing at the temperature of-25 to-20 ℃; the method has the advantages of simple process, no corrosiveness and high safety, and the solute diffusion quantity of the crisped grass carp in the quaternary secondary refrigerant in the direct immersion freezing process is obviously reduced, the crisped grass carp is not easy to permeate into the crisped grass carp, and the safety is high.
Description
Technical Field
The invention relates to the technical field of aquatic product processing, in particular to a processing technology for quickly freezing cut crisped grass carp.
Background
Crisped grass carp (Ctenophagogondon idellus C.et V) is a new freshwater cultivated fish cultivated by feeding grass carp with feed for a period of time and then feeding broad bean, has the advantages of hard and firm meat quality, bright red meat color, no rotten after long-term cooking, delicious taste and the like, and is popular with consumers.
After the fishes are caught and slaughtered, as the fishes are rich in oxidase and microorganisms in the bodies and cannot be stored for a long time, the aquatic products and the products thereof are usually required to be frozen and preserved, but the freezing treatment can greatly influence the quality of the fish slices, and the crisped grass carp has higher requirements on the freezing processing technology due to the special tissue structure and physical property characteristics of the crisped grass carp; moreover, due to the imperfect development of the cold chain, the quality of the grass carp is often deteriorated during the processing, transportation and sale processes, and improper heating treatment also has a great influence on the quality of the grass carp.
According to the freezing method of food, the general freezing technique is divided into air blast freezing, indirect contact freezing and direct contact freezing, wherein the direct immersion freezing is one of direct contact freezing, compared with the traditional freezing technique, the direct immersion freezing has the advantages of high freezing speed and short freezing time, the immersion freezing adopts liquid as a secondary refrigerant, the heat transfer coefficient is higher, the secondary cooling capacity is better, the freezing speed is high, ice crystals formed in the frozen material are fine and are uniformly distributed in cells and intercellular spaces, the juice loss phenomenon is not obvious during thawing, the original texture taste and appearance can be well maintained, and the cold processing quality of food can be improved to a certain extent; however, the food material can absorb the solute of the secondary refrigerant in the freezing process, and the secondary refrigerant can permeate into the food material to influence the food quality because the frozen material is directly contacted with the secondary refrigerant in the freezing process; at present, the refrigerating medium is mainly formed by mixing water, alcohols and salt substances in one or more units, the fundamental physical properties of the refrigerating medium and the permeability of the multi-unit refrigerating medium to a gelatin model in the freezing process are analyzed by Korea-Photoh and Nimminlong, and a quaternary refrigerating medium (consisting of ethanol, propylene glycol, sodium chloride and water) for immersion freezing is screened out, the solute diffusion amount of the quaternary refrigerating medium in direct immersion freezing is reduced, but the effect of reducing the solute diffusion amount is not good, the refrigerating medium contains sodium chloride which is corrosive to equipment and not beneficial to equipment maintenance, and the refrigerating medium is easy to permeate into food to influence the original flavor and quality of the food, so that the refrigerating medium has room for improvement.
Disclosure of Invention
Aiming at the defects in the prior art, one of the purposes of the invention is to provide a processing technology for quickly freezing the cut crisped grass carp, the technology is simple, the crisped grass carp is non-corrosive and high in safety, the solute diffusion of the frozen crisped grass carp is also obviously reduced, and the propylene glycol diffusion is reduced to 2.02g/cm2The total diffusion is less than 2.16g/cm2The original flavor and quality of the crisped grass carp are maintained.
The above object of the present invention is achieved by the following technical solutions:
a processing technology for quickly freezing cut crisped grass carp, which comprises the following steps:
s1, soaking fresh crisped grass carp in cold water, and then slaughtering, tail breaking, cleaning and boneless segmentation;
s2, soaking the treated crisped grass carp in a quaternary coolant at the temperature of-35 to-15 ℃ and 1-3% by mass of sodium hyaluronate, and taking out the crisped grass carp when the central temperature of the crisped grass carp is reduced to-18 ℃;
s3, sealing and subpackaging the crisped grass carp which is taken out and storing at the temperature of-25 to-20 ℃.
Preferably, the killing operation of step S1 is: hammering the head of the crisped grass carp to be dizzy by a rubber hammer or pneumatically, inserting a steel needle from the fish mouth to open tap water for bloodletting, removing scales by an electric scaling machine against the scale direction, trimming the scales, and washing the scales clean.
Preferably, the step S1 is performed by: cutting open the crisped grass carp from the position of the chest and back to the position of the broken tail by a knife; trimming the fillets and removing the small spines; cutting the grass carp back to obtain whole fillet, cutting the middle bone of the fillet, taking out the large bone of the fillet, and flushing.
The invention also aims to provide a quaternary secondary refrigerant which has simple components and no corrosive components, the loss rate of the juice of the grass carp crisps treated by the quaternary secondary refrigerant is reduced, the changes of four quality-structure characteristic parameters of hardness, resilience, elasticity and tackiness are small, and the quality of the treated grass carp crisps is good.
A quaternary coolant comprises the following components in percentage by mass:
10-35% of propylene glycol; 5-8% of pullulan; 0.3-1% of sucrose fatty acid ester and the balance of water.
More preferably, the quaternary coolant comprises the following components in percentage by mass:
10-30% of propylene glycol; 6-8% of pullulan; 0.3-0.8% of sucrose fatty acid ester and the balance of water.
Preferably, the mass ratio of the crisped grass carp to the quaternary coolant in the step S2 is 1 (2-4.5).
More preferably, the mass ratio of the grass carp crisped fish to the quaternary coolant in the step S2 is 1: 2.8.
Preferably, the mass ratio of the quaternary coolant to the sodium hyaluronate is 1 (0.2-0.35).
Preferably, the temperature of the quaternary coolant of the step S2 is-25 ℃.
The invention provides a novel quaternary secondary refrigerant, which comprises 10-35% of propylene glycol by mass; 5-8% of pullulan polysaccharide by mass fraction; the treated crisped grass carp is soaked in a quaternary coolant at the temperature of-35 to-15 ℃ and can be rapidly frozen, the loss rate of the juice of the crisped grass carp is remarkably reduced after the pullulan polysaccharide and the sucrose fatty acid ester are added, and the sucrose fatty acid ester can also better control the viscosity of the quaternary coolant; compared with the refrigerants on the market, the quaternary secondary refrigerant has smaller changes of four quality-structure characteristic parameters of hardness, resilience, elasticity and adhesiveness, and the mechanism of the quaternary secondary refrigerant is researched, so that the pullulan and the sucrose fatty acid ester in the novel quaternary secondary refrigerant are presumed to play a role in stability together, thereby improving the internal structure of the crisped grass carp.
In addition, after the quaternary secondary refrigerant is treated by sodium hyaluronate with the mass fraction of 1-3%, the solute diffusion of the frozen crisped grass carp is also obviously reduced, and the propylene glycol diffusion is reduced to 2.02g/cm2The total diffusion is less than 2.16g/cm2The solute is not easy to permeate into the grass carp crisps, and the original flavor and quality of the grass carp crisps are kept.
In summary, the invention includes at least one of the following beneficial technical effects:
1. the invention provides a quaternary secondary refrigerant which has simple components, no corrosivity in components and high safety;
2. the invention provides a quaternary secondary refrigerant, which is characterized in that the juice loss rate of the crisped grass carp is remarkably reduced after pullulan and sucrose fatty acid ester are added, and the changes of four quality-structure characteristic parameters of hardness, resilience, elasticity and tackiness are small;
3. the invention provides a processing technology for quickly freezing cut crisped grass carp, which comprises the following steps of treating a quaternary ammonium compound by using 1-3% of sodium hyaluronateAfter the secondary refrigerant is adopted, the solute diffusion quantity of the frozen crisped grass carp is also obviously reduced, and the propylene glycol diffusion quantity is reduced to 2.02g/cm2The total diffusion is less than 2.16g/cm2The original flavor and quality of the crisped grass carp are maintained.
Detailed Description
The present invention is further explained with reference to the following specific examples, but it should be noted that the following examples are only illustrative of the present invention and should not be construed as limiting the present invention, and all technical solutions similar or equivalent to the present invention are within the scope of the present invention. Unless otherwise specified, the technical means used in the examples are conventional means well known to those skilled in the art, and the raw materials used are commercially available products.
In the following examples and comparative examples, ethylene glycol was obtained from shanghai Lingfeng Chemicals, Inc.; the pullulan is derived from Shenzhen Lefu biotechnology and science and technology Limited; the sucrose fatty acid ester is sourced from Shenzhen Lefu biotechnology limited, and has the cargo number NO528 ACE.
Example 1
A processing technology for quickly freezing cut crisped grass carp, which comprises the following steps:
s1, taking fresh crisped grass carp, soaking in cold water, killing, hammering the head of the crisped grass carp to be dizzy by using a rubber hammer or pneumatically, inserting a steel needle from a fish mouth to open tap water for bloodletting, removing fish scales by using an electric scale scraper against the fish scale direction, trimming the fish scales, and washing the fish scales; after slaughtering, putting the grass carp tails towards the cutting direction of the saw blade on a tray, fixing the tails by a meat pushing plate, pushing the tails towards the cutting direction to cut the tails, and cleaning the tails by water; then splitting the crisped grass carp from the position of the chest and the back to the position of the broken tail by using a knife; trimming the fillets and removing the small spines; cutting the crisped grass carp back, taking out the whole fishbone, cutting the middle bone of the fishback, taking out the large bone of the fishback, and flushing;
s2, soaking the treated crisped grass carp in a quaternary secondary refrigerant at the temperature of-35 ℃ and 1% by mass of sodium hyaluronate, and taking out the crisped grass carp when the central temperature of the crisped grass carp is reduced to-18 ℃;
s3, sealing and subpackaging the crisped grass carp which is taken out, and storing at the temperature of-25 ℃.
In this embodiment, the mass ratio of the crisped grass carp to the quaternary coolant in step S2 is 1:2, and the quaternary coolant comprises the following components in percentage by mass: 10% of ethylene glycol; 5% of pullulan; sucrose fatty acid ester 0.3% and the balance water.
In this example, the mass ratio of the quaternary coolant to the sodium hyaluronate was 1: 0.2.
Example 2
A processing technology for quickly freezing cut crisped grass carp, which comprises the following steps:
s1, the method is the same as the step S1 in the embodiment 1;
s2, soaking the treated crisped grass carp in a quaternary secondary refrigerant at the temperature of-25 ℃ and 1.5 mass percent of sodium hyaluronate, and taking out the crisped grass carp when the central temperature of the crisped grass carp is reduced to-18 ℃;
s3, sealing and subpackaging the crisped grass carp which is taken out, and storing at the temperature of-20 ℃.
In this embodiment, the mass ratio of the crisped grass carp to the quaternary coolant in step S2 is 1:3, and the quaternary coolant comprises the following components in percentage by mass: 20% of ethylene glycol; 6% of pullulan; sucrose fatty acid ester 0.5% and the balance water.
In this example, the mass ratio of the quaternary coolant to the sodium hyaluronate was 1: 0.25.
Example 3
A processing technology for quickly freezing cut crisped grass carp, which comprises the following steps:
s1, the method is the same as the step S1 in the embodiment 1;
s2, soaking the treated crisped grass carp in a quaternary secondary refrigerant at the temperature of-20 ℃ and 2% by mass of sodium hyaluronate, and taking out the crisped grass carp when the central temperature of the crisped grass carp is reduced to-18 ℃;
s3, sealing and subpackaging the crisped grass carp which is taken out, and storing at the temperature of-20 ℃.
In this embodiment, the mass ratio of the crisped grass carp to the quaternary coolant in step S2 is 1:3.5, and the quaternary coolant comprises the following components in percentage by mass: 30% of ethylene glycol; 7% of pullulan; sucrose fatty acid ester 0.8% and the balance water.
In this example, the mass ratio of the quaternary coolant to the sodium hyaluronate was 1: 0.3.
Example 4
A processing technology for quickly freezing cut crisped grass carp, which comprises the following steps:
s1, the method is the same as the step S1 in the embodiment 1;
s2, soaking the treated crisped grass carp in a quaternary secondary refrigerant at the temperature of-15 ℃ and sodium hyaluronate with the mass fraction of 3%, and taking out the crisped grass carp when the central temperature of the crisped grass carp is reduced to-18 ℃;
s3, sealing and subpackaging the crisped grass carp which is taken out, and storing at the temperature of-20 ℃.
In this embodiment, the mass ratio of the crisped grass carp to the quaternary coolant in step S2 is 1:4.5, and the quaternary coolant comprises the following components in percentage by mass: 35% of ethylene glycol; 8% of pullulan; 1% of sucrose fatty acid ester and the balance of water.
In this example, the mass ratio of the quaternary coolant to the sodium hyaluronate was 1: 0.35.
Example 5
A processing technology for quickly freezing cut crisped grass carp, which comprises the following steps:
s1, the method is the same as the step S1 in the embodiment 1;
s2, soaking the treated crisped grass carp in a quaternary secondary refrigerant at the temperature of-20 ℃ and sodium hyaluronate with the mass fraction of 2.5%, and taking out the crisped grass carp when the central temperature of the crisped grass carp is reduced to-18 ℃;
s3, sealing and subpackaging the crisped grass carp which is taken out, and storing at the temperature of-20 ℃.
In this embodiment, the mass ratio of the crisped grass carp to the quaternary coolant in step S2 is 1:2.8, and the quaternary coolant comprises the following components in percentage by mass: 25% of ethylene glycol; 7% of pullulan; sucrose fatty acid ester 0.6% and the balance water.
In this example, the mass ratio of the quaternary coolant to the sodium hyaluronate was 1: 0.25.
Comparative example 1
Similar to example 5, except that glucose was used instead of pullulan, the remaining raw materials and parameters were the same as in example 5.
Comparative example 2
Similar to example 5, except that no sucrose fatty acid ester was included, the remaining raw materials and parameters were the same as in example 5.
Comparative example 3
Similar to example 5, except that the quaternary coolant of the present invention was replaced with the binary ice-cold liquid of CN101965859B, and the other raw materials and parameters were the same as in example 5.
Comparative example 4
Similar to example 5, except that sodium hyaluronate was not included, the remaining raw materials and parameters were the same as in example 5.
Test example I measurement of juice loss Rate
The procedure was performed according to AOAC, with a juice loss rate/% (mass of frozen fish mass-mass of thawed fish mass)/mass of frozen fish mass x 100%. The juice loss rate is a main index for measuring the water retention rate of the crisped grass carp meat protein, wherein the crisped grass carp meat is 2cm multiplied by 2cm with unprocessed fresh crisped grass carp fish blocks as a control group sample, and the result is shown in table 1.
TABLE 1
As can be seen from the data in Table 1, the four-component refrigerants frozen by the present invention in examples 1-5 have lower juice loss rate of grass carp than those prepared in comparative examples 1-3, and are similar to the juice loss rate of the control sample, wherein example 5 is the best example.
Compared with example 5, the juice loss rate of comparative example 1 is increased by using glucose instead of pullulan, and the juice loss rate of comparative example 2 is increased without sucrose fatty acid ester, but the juice loss rate is not increased to the same extent as that of comparative example 1, indicating that pullulan can inhibit the juice loss of frozen crisped grass carp, wherein sucrose fatty acid ester can assist glucose in inhibiting the juice loss.
Test example II texture measurement
TPA measurement is carried out by adopting a texture analyzer, four texture characteristic parameters of hardness, resilience, elasticity and adhesiveness are selected for measurement and analysis, and the four parameters are parallel for 5 times, and the hardness is as follows: expressed as the maximum peak at the first compression; recovery property: expressed as the ability of the sample to rebound during the first compression; the elasticity reflects the deformation of the crisped grass carp under the action of external force and the recovery degree after force removal, and the adhesiveness is a parameter for describing the flowability of semi-solid food under the action of a certain force.
The method comprises the following steps of selecting a test sample from the grass carp crisps obtained by the processing technology of examples 1-5 and comparative examples 1-4, taking the back of the grass carp crisps, cutting into blocks, wherein the specification of the grass carp crisps is 2cm multiplied by 2cm, placing the sample at room temperature for about 30min, and measuring the speed before measuring to be 1.00 mm/s; the testing speed is 1.00 mm/s; the measured speed is 1.00 mm/s; the compression ratio is 30%; data acquisition rate 400.00/s; the interval time between two times of measurement by the probe is 5 s; the triggering type is as follows: automatic; the control sample (unprocessed fresh crisped grass carp block) is placed in a refrigerator at the temperature of (4 +/-1 ℃), when the storage time is the same as the unfreezing time of the frozen sample, the control sample is taken out to carry out corresponding physicochemical index measurement, and the result is shown in table 2.
TABLE 2
According to the data in table 2, compared with the control sample, the changes of the parameters of hardness, adhesiveness, elasticity and recoverability of the crisped grass carp obtained in examples 1 to 5 before and after being soaked and frozen by the quaternary coolant are small, and the change of the parameters of the texture characteristics of the crisped grass carp obtained in example 5 before and after being soaked and frozen by the quaternary coolant is minimum;
compared with the control sample, the hardness, adhesiveness, elasticity and recoverability parameters of the sample are reduced by using glucose to replace pullulan in the comparative example 1 or not containing sucrose fatty acid ester in the comparative example 2, but the change degree of the texture characteristic parameter of the crisped grass carp in the comparative example 2 before and after being soaked and frozen by the quaternary coolant is smaller than that of the texture characteristic parameter in the comparative example 1; comparative example 3, the quaternary refrigerating medium is replaced by binary ice-cold freezing liquid of CN101965859B, the change of the quality and structure characteristic parameters is the largest, which shows that the combination of pullulan and sucrose fatty acid ester can reduce the change of the parameters of hardness, adhesiveness, elasticity and recoverability to a great extent, which is beneficial to the quality maintenance of grass carp crisps, and the pullulan is not glucose which can be randomly replaced.
Test example III solute diffusion measurement
The determination method comprises the following steps: internal standard method for gas chromatography (methanol as internal standard).
And (3) measuring a sample: the method is characterized in that the crisped grass carp is obtained by processing technologies selected from examples 1-5 and comparative examples 1-4, the back of the crisped grass carp is cut into pieces, and the specifications of the crisped grass carp pieces are 1cm multiplied by 1 cm.
Measurement parameters are as follows: gas chromatograph (Agilent Technologies 7890A GC system), column: WAX, 0.25 μm, 30m × 0.25mm, carrier gas: high purity nitrogen (99.999%), injector temperature: 200 ℃, detector temperature: temperature raising procedure at 200 ℃: initial temperature 70 ℃, keeping for 2min, heating up to 80 ℃ at a speed of 10 ℃/min, keeping for 2min, heating up to 150 ℃ at a speed of 25 ℃/min, keeping for 2min, and carrying gas flow rate: 1.0ml/min, split ratio: 1:50, sample injection amount: 1 μ l, the amount of diffusion was calculated according to the following formula:
G＝C/S
g represents the mass of propylene glycol absorbed per unit total area of the sample; c is the mass of propylene glycol absorbed in the total surface area of the sample; s is expressed as sample surface area. Results are shown in Table 3.
TABLE 3
As can be seen from the data in Table 3, the solute diffusion of the grass carp crisps frozen by the processing technology of the embodiments 1-5 is also significantly reduced, and the diffusion of propylene glycol is reduced to 2.02g/cm2The total diffusion is less than 2.16g/cm2The solute is not easy to permeate into the grass carp crisps, so that the original flavor and quality of the grass carp crisps are kept; and in the comparative example 4, hyaluronic acid with the mass fraction of 1-3% is not added, the propylene glycol diffusion amount and the total diffusion amount are higher, and solutes are easy to permeate into the grass carp crisps, so that the quality of the grass carp crisps is influenced.
The foregoing embodiments are merely illustrative of the principles and utilities of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.
Claims (9)
1. A processing technology for quickly freezing cut crisped grass carp, which is characterized by comprising the following steps:
s1, soaking fresh crisped grass carp in cold water, and then slaughtering, tail breaking, cleaning and boneless segmentation;
s2, soaking the treated crisped grass carp in a quaternary coolant at the temperature of-35 to-15 ℃ and 1-3% by mass of sodium hyaluronate, and taking out the crisped grass carp when the central temperature of the crisped grass carp is reduced to-18 ℃;
s3, sealing and subpackaging the crisped grass carp which is taken out and storing at the temperature of-25 to-20 ℃.
2. The processing technology for quick-freezing after crisped grass carp splitting as claimed in claim 1, wherein the quaternary coolant comprises the following components in percentage by mass:
10-35% of propylene glycol; 5-8% of pullulan; 0.3-1% of sucrose fatty acid ester and the balance of water.
3. The processing technology for quick-freezing after crisped grass carp splitting as claimed in claim 1, wherein the quaternary coolant comprises the following components in percentage by mass:
10-30% of propylene glycol; 6-8% of pullulan; 0.3-0.8% of sucrose fatty acid ester and the balance of water.
4. The process for processing crisped grass carp after being cut and quick-frozen as claimed in claim 1, wherein the killing operation of step S1 is: hammering the head of the crisped grass carp to be dizzy by a rubber hammer or pneumatically, inserting a steel needle from the fish mouth to open tap water for bloodletting, removing scales by an electric scaling machine against the scale direction, trimming the scales, and washing the scales clean.
5. The process for quick-freezing grass carp after being cut according to claim 1, wherein the boneless cutting operation in step S1 is: cutting open the crisped grass carp from the position of the chest and back to the position of the broken tail by a knife; trimming the fillets and removing the small spines; cutting the grass carp back to obtain whole fillet, cutting the middle bone of the fillet, taking out the large bone of the fillet, and flushing.
6. The processing technology for quick-freezing after crisped grass carp splitting as claimed in claim 1, wherein the mass ratio of crisped grass carp to quaternary coolant in step S2 is 1 (2-4.5).
7. The processing technology for quick-freezing after crisped grass carp splitting as claimed in claim 6, wherein the mass ratio of crisped grass carp to quaternary coolant in step S2 is 1: 2.8.
8. The processing technology for quick-freezing after crisped grass carp splitting as claimed in claim 1, wherein the mass ratio of the quaternary secondary refrigerant and sodium hyaluronate in step S2 is 1 (0.2-0.35).
9. The process for quickly-freezing grass carp after being split according to claim 1, wherein the temperature of the quaternary coolant of step S2 is-25 ℃.
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|---|---|---|---|---|
| CN101857796A (en) * | 2010-06-18 | 2010-10-13 | 华南理工大学 | Quaternary refrigerating medium for steeping and refrigerating food |
| CN101965859A (en) * | 2010-10-26 | 2011-02-09 | 电子科技大学中山学院 | Binary ice-cold freezing liquid and method for freezing crisp grass carp fillets by using same |
| CN109875028A (en) * | 2019-04-09 | 2019-06-14 | 北京美添前景科技有限公司 | It is a kind of improve meat products texture and emulsification property compound thickener and its preparation method and application |
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2020
- 2020-08-31 CN CN202010900422.XA patent/CN111972476A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101857796A (en) * | 2010-06-18 | 2010-10-13 | 华南理工大学 | Quaternary refrigerating medium for steeping and refrigerating food |
| CN101965859A (en) * | 2010-10-26 | 2011-02-09 | 电子科技大学中山学院 | Binary ice-cold freezing liquid and method for freezing crisp grass carp fillets by using same |
| CN109875028A (en) * | 2019-04-09 | 2019-06-14 | 北京美添前景科技有限公司 | It is a kind of improve meat products texture and emulsification property compound thickener and its preparation method and application |
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