CN112006239A - Canned fish and preparation method thereof - Google Patents
Canned fish and preparation method thereof Download PDFInfo
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- CN112006239A CN112006239A CN202011004012.3A CN202011004012A CN112006239A CN 112006239 A CN112006239 A CN 112006239A CN 202011004012 A CN202011004012 A CN 202011004012A CN 112006239 A CN112006239 A CN 112006239A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 174
- 238000002360 preparation method Methods 0.000 title abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 34
- 238000010411 cooking Methods 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 17
- 241000237502 Ostreidae Species 0.000 claims abstract description 17
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 17
- 229930006000 Sucrose Natural products 0.000 claims abstract description 17
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 17
- 235000013527 bean curd Nutrition 0.000 claims abstract description 17
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 17
- 229940113118 carrageenan Drugs 0.000 claims abstract description 17
- 229920001525 carrageenan Polymers 0.000 claims abstract description 17
- 239000000679 carrageenan Substances 0.000 claims abstract description 17
- 229940029982 garlic powder Drugs 0.000 claims abstract description 17
- 235000008397 ginger Nutrition 0.000 claims abstract description 17
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 17
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 17
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 17
- 235000020636 oyster Nutrition 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 235000015067 sauces Nutrition 0.000 claims abstract description 17
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 17
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 15
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 12
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 11
- 239000004320 sodium erythorbate Substances 0.000 claims abstract description 11
- 229940001941 soy protein Drugs 0.000 claims abstract description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 235000013372 meat Nutrition 0.000 claims description 62
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 54
- 239000000463 material Substances 0.000 claims description 46
- 238000000855 fermentation Methods 0.000 claims description 36
- 230000004151 fermentation Effects 0.000 claims description 36
- 238000002156 mixing Methods 0.000 claims description 27
- 239000000203 mixture Substances 0.000 claims description 27
- 238000005554 pickling Methods 0.000 claims description 23
- 239000002639 bone cement Substances 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 14
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 14
- 238000001816 cooling Methods 0.000 claims description 14
- -1 garlic powder Substances 0.000 claims description 11
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 8
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 8
- 238000009924 canning Methods 0.000 claims description 8
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 8
- 235000019710 soybean protein Nutrition 0.000 claims description 8
- 238000010025 steaming Methods 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 239000008280 blood Substances 0.000 claims description 7
- 210000004369 blood Anatomy 0.000 claims description 7
- 238000007599 discharging Methods 0.000 claims description 7
- 239000006260 foam Substances 0.000 claims description 7
- 239000005457 ice water Substances 0.000 claims description 7
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 7
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 7
- 210000001835 viscera Anatomy 0.000 claims description 7
- 238000005406 washing Methods 0.000 claims description 7
- 238000005303 weighing Methods 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 2
- 238000011081 inoculation Methods 0.000 claims description 2
- 238000012545 processing Methods 0.000 abstract description 15
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 10
- 239000011575 calcium Substances 0.000 abstract description 10
- 229910052791 calcium Inorganic materials 0.000 abstract description 10
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000008569 process Effects 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 102000008186 Collagen Human genes 0.000 abstract description 3
- 108010035532 Collagen Proteins 0.000 abstract description 3
- 229920001436 collagen Polymers 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 241000212314 Foeniculum Species 0.000 description 13
- 241000234314 Zingiber Species 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 7
- 235000013324 preserved food Nutrition 0.000 description 6
- 238000005520 cutting process Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 229940071440 soy protein isolate Drugs 0.000 description 4
- 239000006227 byproduct Substances 0.000 description 3
- 235000013332 fish product Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a fish can and a preparation method thereof, wherein the fish can is prepared from the following raw materials in percentage by mass: 300-350g of fresh live fish, 24-28g of ginger powder, 10-15g of garlic powder, 40-50g of edible salt, 28-32g of white sugar, 8-10g of monosodium glutamate, 6-9g of fennel powder, 15-18g of oyster sauce, 10-12g of light soy sauce, 6-8g of preserved beancurd juice, 22-26g of cooking wine, 13-16g of isolated soy protein, 3-6g of carrageenan and 0.3-0.7g of D-sodium erythorbate. The fish can takes fresh live fish as a raw material, has high utilization rate of the whole fish in preparation, greatly improves the utilization rate of the raw material compared with fish heads, fish bones, fish skins and the like which are discarded in the traditional processing process, reduces the cost of the raw material, provides new technical support for deep processing of the fish, has fresh and cool flavor, tender mouthfeel and rich nutrition, contains a large amount of calcium and collagen, is simple in eating method, convenient to carry and has good market prospect.
Description
Technical Field
The invention belongs to the technical field of canned fish production, and particularly relates to canned fish and a preparation method thereof.
Background
The fish can is an instant can product prepared by processing, canning, adding seasonings, sealing, sterilizing and the like fresh or frozen fish serving as a raw material, can be stored for a long time at room temperature, is suitable for fast-paced life of people, has the characteristics of long-distance transportation, rich nutrition, various varieties and convenience for eating, is popular with the masses of consumers and is also a food industry which develops rapidly in recent years.
The aquaculture quantity of fish in China is huge, but most of fish are mainly sold fresh due to the problems of simple and crude storage and processing conditions at the present stage and the like, wherein the problems of serious fishy smell, more fishbone, poor gelation and the like are main reasons for restricting the processing and development of fish, in the actual processing, the generated by-products such as fishbone, fishskin, fishhead and the like contain a large amount of nutrient substances such as protein, calcium and the like, but only can be abandoned due to inconvenient processing, which is a huge waste of fish resources, so that the problem that how to fully utilize the resources is needed to be solved is urgently needed in fish product processing.
Disclosure of Invention
The invention aims to make up for the defects of the prior art and provides a fish can and a preparation method thereof.
In order to achieve the above object, the present invention provides the following technical solutions:
a fish canned food is prepared from the following raw materials in percentage by mass: 300-350g of fresh live fish, 24-28g of ginger powder, 10-15g of garlic powder, 40-50g of edible salt, 28-32g of white sugar, 8-10g of monosodium glutamate, 6-9g of fennel powder, 15-18g of oyster sauce, 10-12g of light soy sauce, 6-8g of preserved beancurd juice, 22-26g of cooking wine, 13-16g of isolated soy protein, 3-6g of carrageenan and 0.3-0.7g of D-sodium erythorbate.
Preferably, the canned fish is prepared from the following raw materials in percentage by mass: 325g of fresh live fish, 26g of ginger powder, 12g of garlic powder, 45g of edible salt, 30g of white sugar, 9g of monosodium glutamate, 8g of fennel powder, 17g of oyster sauce, 11g of light soy sauce, 7g of preserved beancurd juice, 24g of cooking wine, 15g of soybean protein isolate, 4g of carrageenan and 0.5g of D-sodium erythorbate.
A preparation method of the canned fish meat specifically comprises the following steps:
(1) killing fresh live fish, removing scales, fins and internal organs, washing with clear water to remove blood foam, feeding into a meat separator, and respectively collecting fish meat, fish bones, fish skins and fish heads for later use after discharging;
(2) cleaning fish meat, slicing, mixing with oyster sauce, light soy sauce, fermented bean curd juice, cooking wine, edible salt and white sugar, and pickling for 40-80 minutes to obtain a pickling material for later use;
(3) mixing fishbone and fish head with 2-3 times of water, feeding into a bone paste mill, crushing, pouring the obtained bone paste into a fermentation tank, and fermenting to obtain a fermentation material for later use;
(4) mixing the pickling material, the fermentation material and the fish skin, then sending the mixture into a steamer for steaming and boiling for 20-40 minutes, cooling after the completion, then adding ginger powder, garlic powder, monosodium glutamate, fennel powder, isolated soy protein, carrageenan and D-sodium isoascorbate into the mixture, and putting the mixture into a chopper mixer for chopping and mixing to obtain a fish mixed material;
(5) weighing the fish mixed materials, canning, exhausting gas at 95-100 deg.C for 20min, sealing when the central temperature reaches 95 deg.C, sterilizing at 121 deg.C for 30-60 min, cooling, standing at room temperature of 25 deg.C, and taking out to obtain the final product.
Further, the fish meat is rinsed in the step 2 by respectively rinsing with 3-5 times of water, 5g/L of sodium bicarbonate solution and 1.5g/L of sodium chloride solution for 2-3 times.
Further, the thickness of the fish slices is controlled to be 2-4mm, the length of the fish slices is not more than 50mm, and the width of the fish slices is not more than 30mm when the fish slices are processed in the step 2.
Further, 500g/L glucose solution with the mass of bone paste and the like is added into the fermentation tank during the fermentation in the step 3, and lactobacillus plantarum is added at the same time, and the fermentation is carried out for 48 to 72 hours at the temperature of 29 to 33 ℃.
Furthermore, the inoculation amount of the lactobacillus plantarum is controlled to be 2000-3000 CFU/mL.
Further, citric acid and ice water are added simultaneously during chopping in the step 4, the concentration of the citric acid is controlled to be 20-30g/L, the chopping temperature is not more than 10 ℃, and the chopping time is 20-40 minutes.
The invention has the advantages that:
the fish can takes fresh live fish as a raw material, has high utilization rate of the whole fish in preparation, greatly improves the utilization rate of the raw material, reduces the cost of the raw material and provides new technical support for deep processing of the fish compared with fish heads, fish bones, fish skins and the like which are discarded in the traditional processing process.
In the processing process of the canned fish meat, fish is divided into a plurality of components and added, wherein the fish meat is used as a main part and is rinsed and then mixed with a pickling material for pickling, so that the flavor of the fish meat is improved, and the edible mouthfeel is increased; the fish skin is chopped into crushed materials through cooking, and the fine and moist mouthfeel of the fish skin can enhance the chewing feeling of eating after seasoning; the fishbone and the fishhead are ground into bone paste by the bone paste mill and then are subjected to enzymolysis by fermentation, so that the ossein in the fishbone can be hydrolyzed into nutritional ingredients such as polypeptide and amino acid, and a large amount of free calcium is provided, and the fishhead which cannot be eaten originally are converted into high nutritional ingredients easy to absorb.
In the chopping and mixing process of the fish mixed material, the low-temperature condition is additionally controlled and citric acid is added, so that on one hand, a large amount of calcium generated by fermenting fish bones and the like in the raw material can react with the citric acid to improve the dissolution of the calcium, the calcium can be absorbed by a human body more easily, the part of fishy smell of the fish can be neutralized by the quick sour taste of the citric acid, the taste of the product can be improved more effectively, on the other hand, under the acidic condition of the citric acid, calcium ions permeate into the fish and fish skin and can be combined with colloid such as fish collagen and the like to generate substances which are difficult to pyrolyze and enzymolyze, the flexibility and integrity of the fish product can be kept in the subsequent storage or thermal processing process, and the fish can not be loosened and broken due to the prolonging of time or.
The canned fish meat has fresh and cool flavor, tender mouthfeel, rich nutrition, large amount of calcium and collagen, simple eating method, convenient carrying and good market prospect.
Detailed Description
The technical scheme of the invention is further explained by combining the specific examples as follows:
example 1
A fish canned food is prepared from the following raw materials in parts by mass: 325g of fresh live fish, 26g of ginger powder, 12g of garlic powder, 45g of edible salt, 30g of white sugar, 9g of monosodium glutamate, 8g of fennel powder, 17g of oyster sauce, 11g of light soy sauce, 7g of preserved beancurd juice, 24g of cooking wine, 15g of soybean protein isolate, 4g of carrageenan and 0.5g of D-sodium erythorbate.
A preparation method of the canned fish meat specifically comprises the following steps:
(1) killing fresh live fish, removing scales, fins and internal organs, washing with clear water to remove blood foam, feeding into a meat separator, and respectively collecting fish meat, fish bones, fish skins and fish heads for later use after discharging;
(2) respectively rinsing the fish meat with 4 times of water, 5g/L of sodium bicarbonate solution and 1.5g/L of sodium chloride solution by mass of the fish meat for 2 times, slicing the fish meat to control the thickness of the fish meat to be 2-4mm, the length to be not more than 50mm and the width to be not more than 30mm, mixing the fish meat with oyster sauce, light soy sauce, fermented bean curd, cooking wine, edible salt and white sugar, and pickling for 60 minutes to obtain a pickling material for later use;
(3) mixing fishbone and fish head with 2 times of water, then feeding the mixture into a bone paste mill for crushing, pouring the obtained bone paste into a fermentation tank for fermentation, adding 500g/L glucose solution with the same mass as the bone paste into the fermentation tank during fermentation, simultaneously adding 2500CFU/mL lactobacillus plantarum, and fermenting at 31 ℃ for 60 hours to obtain a fermentation material for later use;
(4) mixing the pickling material, the fermentation material and the fish skin, then sending the mixture into a steamer for steaming and boiling for 30 minutes, cooling after the completion, then adding ginger powder, garlic powder, monosodium glutamate, fennel powder, soy protein isolate, carrageenan and D-sodium isoascorbate into the mixture, putting the mixture into a chopper mixer for chopping, adding citric acid and ice water while chopping, controlling the concentration of the citric acid to be 25g/L, controlling the chopping temperature to be not more than 10 ℃, and chopping for 30 minutes to obtain a fish mixed material;
(5) weighing the fish mixed materials, canning, exhausting at 98 deg.C for 20min, sealing when the central temperature reaches 95 deg.C, sterilizing at 121 deg.C for 45 min, cooling, standing at room temperature of 25 deg.C, and taking out to obtain the final product.
Example 2
A fish canned food is prepared from the following raw materials in parts by mass: 300g of fresh live fish, 24g of ginger powder, 10g of garlic powder, 40g of edible salt, 28g of white sugar, 8g of monosodium glutamate, 6g of fennel powder, 15g of oyster sauce, 10g of light soy sauce, 6g of preserved beancurd juice, 22g of cooking wine, 13g of soybean protein isolate, 3g of carrageenan and 0.3g of D-sodium erythorbate,
the preparation method specifically comprises the following steps:
(1) killing fresh live fish, removing scales, fins and internal organs, washing with clear water to remove blood foam, feeding into a meat separator, and respectively collecting fish meat, fish bones, fish skins and fish heads for later use after discharging;
(2) respectively rinsing the fish meat with 3 times of water, 5g/L of sodium bicarbonate solution and 1.5g/L of sodium chloride solution by mass of the fish meat for 2 times, slicing the fish meat to control the thickness of the fish meat to be 2-4mm, the length to be not more than 50mm and the width to be not more than 30mm, mixing the fish meat with oyster sauce, light soy sauce, fermented bean curd, cooking wine, edible salt and white sugar, and pickling for 40 minutes to obtain a pickling material for later use;
(3) mixing fishbone and fish head with 2 times of water, then feeding the mixture into a bone paste mill for crushing, pouring the obtained bone paste into a fermentation tank for fermentation, adding 500g/L glucose solution with the same mass as the bone paste into the fermentation tank during fermentation, simultaneously adding 2000CFU/mL lactobacillus plantarum, and fermenting at 29 ℃ for 72 hours to obtain a fermentation material for later use;
(4) mixing the pickling material, the fermentation material and the fish skin, then sending the mixture into a steamer to be steamed for 20 minutes, cooling the mixture after the steaming, then adding ginger powder, garlic powder, monosodium glutamate, fennel powder, soy protein isolate, carrageenan and D-sodium isoascorbate into the mixture, putting the mixture into a chopper mixer to be chopped, adding citric acid and ice water while chopping, controlling the concentration of the citric acid to be 20g/L, controlling the chopping temperature to be not more than 10 ℃, and chopping for 20 minutes to obtain a fish mixed material;
(5) weighing the fish mixed materials, canning, exhausting at 95 ℃ for 20min, sealing when the central temperature reaches 95 ℃, preserving heat and sterilizing at 121 ℃ for 30 min, cooling, standing at room temperature of 25 ℃, and taking out to obtain the finished fish can.
Example 3
A fish canned food is prepared from the following raw materials in parts by mass: 350g of fresh live fish, 28g of ginger powder, 15g of garlic powder, 50g of edible salt, 32g of white sugar, 10g of monosodium glutamate, 9g of fennel powder, 18g of oyster sauce, 12g of light soy sauce, 8g of preserved beancurd juice, 26g of cooking wine, 16g of soybean protein isolate, 6g of carrageenan and 0.7g of D-sodium erythorbate.
A preparation method of the canned fish meat specifically comprises the following steps:
(1) killing fresh live fish, removing scales, fins and internal organs, washing with clear water to remove blood foam, feeding into a meat separator, and respectively collecting fish meat, fish bones, fish skins and fish heads for later use after discharging;
(2) respectively rinsing the fish meat with 5 times of water, 5g/L of sodium bicarbonate solution and 1.5g/L of sodium chloride solution by mass of the fish meat for 3 times, slicing the fish meat to control the thickness of the fish meat to be 2-4mm, the length to be not more than 50mm and the width to be not more than 30mm, mixing the fish meat with oyster sauce, light soy sauce, fermented bean curd, cooking wine, edible salt and white sugar, and pickling for 80 minutes to obtain a pickling material for later use;
(3) mixing fishbone and fish head with 3 times of water, then feeding the mixture into a bone paste mill for crushing, pouring the obtained bone paste into a fermentation tank for fermentation, adding 500g/L glucose solution with the same mass as the bone paste into the fermentation tank during fermentation, simultaneously adding 3000CFU/mL lactobacillus plantarum, and fermenting at 33 ℃ for 48 hours to obtain a fermentation material for later use;
(4) mixing the pickling material, the fermentation material and the fish skin, then sending the mixture into a steamer to be steamed for 40 minutes, cooling the mixture after the steaming, then adding ginger powder, garlic powder, monosodium glutamate, fennel powder, soy protein isolate, carrageenan and D-sodium isoascorbate into the mixture, putting the mixture into a chopper mixer to be chopped, simultaneously adding citric acid and ice water into the mixture, controlling the concentration of the citric acid to be 30g/L, controlling the chopping temperature to be not more than 10 ℃, and chopping the mixture for 40 minutes to obtain a fish mixed material;
(5) weighing the fish mixed materials, canning, exhausting gas at 100 ℃ for 20min, sealing when the central temperature reaches 95 ℃, preserving heat and sterilizing at 121 ℃ for 60 min, cooling, standing at room temperature of 25 ℃, and taking out to obtain the finished fish can.
Comparative example 1
Compared with the embodiment 1, the method specifically comprises the following steps of discarding the byproducts such as fish heads, fish bones, fish skins and the like:
a fish canned food is prepared from the following raw materials in parts by mass: 325g of fresh live fish, 26g of ginger powder, 12g of garlic powder, 45g of edible salt, 30g of white sugar, 9g of monosodium glutamate, 8g of fennel powder, 17g of oyster sauce, 11g of light soy sauce, 7g of preserved beancurd juice, 24g of cooking wine, 15g of soybean protein isolate, 4g of carrageenan and 0.5g of D-sodium erythorbate.
A preparation method of the canned fish meat specifically comprises the following steps:
(1) killing fresh live fish, removing scales, fins, internal organs, fish bones, fish skins and fish heads, washing blood foam with clear water, sending into a meat separator, discharging, and collecting fish meat for later use;
(2) respectively rinsing the fish meat with 4 times of water, 5g/L of sodium bicarbonate solution and 1.5g/L of sodium chloride solution by mass of the fish meat for 2 times, slicing the fish meat to control the thickness of the fish meat to be 2-4mm, the length to be not more than 50mm and the width to be not more than 30mm, mixing the fish meat with oyster sauce, light soy sauce, fermented bean curd, cooking wine, edible salt and white sugar, and pickling for 60 minutes to obtain a pickling material for later use;
(3) feeding the pickling materials into a steamer to be steamed for 30 minutes, cooling after the steaming, adding ginger powder, garlic powder, monosodium glutamate, fennel powder, soybean protein isolate, carrageenan and D-sodium erythorbate into the steamer, mixing the materials completely, then placing the materials into a cutting and mixing machine to be cut and mixed, adding citric acid and ice water into the cutting and mixing machine at the same time, controlling the concentration of the citric acid to be 25g/L, controlling the cutting and mixing temperature to be not more than 10 ℃, and cutting and mixing the materials for 30 minutes to obtain a fish mixed material;
(4) weighing the fish mixed materials, canning, exhausting at 98 deg.C for 20min, sealing when the central temperature reaches 95 deg.C, sterilizing at 121 deg.C for 45 min, cooling, standing at room temperature of 25 deg.C, and taking out to obtain the final product.
Comparative example 2
Compared with the example 1, ice water and citric acid are not added in the chopping stage in the processing process, and the specific steps are as follows:
a fish canned food is prepared from the following raw materials in parts by mass: 325g of fresh live fish, 26g of ginger powder, 12g of garlic powder, 45g of edible salt, 30g of white sugar, 9g of monosodium glutamate, 8g of fennel powder, 17g of oyster sauce, 11g of light soy sauce, 7g of preserved beancurd juice, 24g of cooking wine, 15g of soybean protein isolate, 4g of carrageenan and 0.5g of D-sodium erythorbate.
A preparation method of the canned fish meat specifically comprises the following steps:
(1) killing fresh live fish, removing scales, fins and internal organs, washing with clear water to remove blood foam, feeding into a meat separator, and respectively collecting fish meat, fish bones, fish skins and fish heads for later use after discharging;
(2) respectively rinsing the fish meat with 4 times of water, 5g/L of sodium bicarbonate solution and 1.5g/L of sodium chloride solution by mass of the fish meat for 2 times, slicing the fish meat to control the thickness of the fish meat to be 2-4mm, the length to be not more than 50mm and the width to be not more than 30mm, mixing the fish meat with oyster sauce, light soy sauce, fermented bean curd, cooking wine, edible salt and white sugar, and pickling for 60 minutes to obtain a pickling material for later use;
(3) mixing fishbone and fish head with 2 times of water, then feeding the mixture into a bone paste mill for crushing, pouring the obtained bone paste into a fermentation tank for fermentation, adding 500g/L glucose solution with the same mass as the bone paste into the fermentation tank during fermentation, simultaneously adding 2500CFU/mL lactobacillus plantarum, and fermenting at 31 ℃ for 60 hours to obtain a fermentation material for later use;
(4) mixing the pickling material, the fermentation material and the fish skin, then sending the mixture into a steamer for steaming and boiling for 30 minutes, cooling after the steaming and boiling is finished, then adding ginger powder, garlic powder, monosodium glutamate, fennel powder, soy protein isolate, carrageenan and D-sodium isoascorbate into the mixture, and putting the mixture into a chopper mixer for chopping for 30 minutes after all the mixture is mixed, thus obtaining a fish mixed material;
(5) weighing the fish mixed materials, canning, exhausting at 98 deg.C for 20min, sealing when the central temperature reaches 95 deg.C, sterilizing at 121 deg.C for 45 min, cooling, standing at room temperature of 25 deg.C, and taking out to obtain the final product.
The contents of protein and calcium in the products obtained in examples 1, 2 and 3 and comparative examples 1 and 2 were measured with reference to national food safety standards, and the results are shown in table 1:
TABLE 1
| Protein (g/100g) | Calcium (mg/100g) | |
| Example 1 | 16.3 | 354.8 |
| Example 2 | 15.9 | 346.5 |
| Example 3 | 16.1 | 348.1 |
| Comparative example 1 | 9.6 | 253.4 |
| Comparative example 2 | 14.2 | 295.0 |
Then 10 professional food sensory persons are selected to form an evaluation group to perform sensory evaluation on the color, the taste, the flavor and the tissue state of each product, and the average result is shown in table 2:
TABLE 2
As can be seen from tables 1 and 2, the canned fish products obtained in the examples have better organoleptic quality and greatly improved nutritional contents of protein and calcium, while comparative example 1 has the same organoleptic quality as the examples, but wastes more fish processing byproducts, so that more nutrients are lacked and resources are not utilized, and comparative example 2 has a simplified processing condition, so that the solubility of nutrients is slightly reduced without using low-temperature citric acid and the organoleptic quality is also partially influenced.
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.
Claims (8)
1. The canned fish is characterized by being prepared from the following raw materials in percentage by mass: 300-350g of fresh live fish, 24-28g of ginger powder, 10-15g of garlic powder, 40-50g of edible salt, 28-32g of white sugar, 8-10g of monosodium glutamate, 6-9g of fennel powder, 15-18g of oyster sauce, 10-12g of light soy sauce, 6-8g of preserved beancurd juice, 22-26g of cooking wine, 13-16g of isolated soy protein, 3-6g of carrageenan and 0.3-0.7g of D-sodium erythorbate.
2. The canned fish meat of claim 1, which is prepared from the following raw materials in parts by mass: 325g of fresh live fish, 26g of ginger powder, 12g of garlic powder, 45g of edible salt, 30g of white sugar, 9g of monosodium glutamate, 8g of fennel powder, 17g of oyster sauce, 11g of light soy sauce, 7g of preserved beancurd juice, 24g of cooking wine, 15g of soybean protein isolate, 4g of carrageenan and 0.5g of D-sodium erythorbate.
3. A method for preparing a canned fish meat according to claim 1 or 2, comprising the steps of:
(1) killing fresh live fish, removing scales, fins and internal organs, washing with clear water to remove blood foam, feeding into a meat separator, and respectively collecting fish meat, fish bones, fish skins and fish heads for later use after discharging;
(2) cleaning fish meat, slicing, mixing with oyster sauce, light soy sauce, fermented bean curd juice, cooking wine, edible salt and white sugar, and pickling for 40-80 minutes to obtain a pickling material for later use;
(3) mixing fishbone and fish head with 2-3 times of water, feeding into a bone paste mill, crushing, pouring the obtained bone paste into a fermentation tank, and fermenting to obtain a fermentation material for later use;
(4) mixing the pickling material, the fermentation material and the fish skin, then sending the mixture into a steamer for steaming and boiling for 20-40 minutes, cooling after the completion, then adding ginger powder, garlic powder, monosodium glutamate, fennel powder, isolated soy protein, carrageenan and D-sodium isoascorbate into the mixture, and putting the mixture into a chopper mixer for chopping and mixing to obtain a fish mixed material;
(5) weighing the fish mixed materials, canning, exhausting gas at 95-100 deg.C for 20min, sealing when the central temperature reaches 95 deg.C, sterilizing at 121 deg.C for 30-60 min, cooling, standing at room temperature of 25 deg.C, and taking out to obtain the final product.
4. The method for preparing canned fish meat of claim 3, wherein the fish meat is rinsed in step 2 with 3-5 times the mass of the fish meat, 5g/L sodium bicarbonate solution, and 1.5g/L sodium chloride solution, respectively, for 2-3 times.
5. The method for preparing canned fish meat of claim 3, wherein the thickness of the fish meat pieces is controlled to be 2-4mm, the length thereof is not more than 50mm, and the width thereof is not more than 30mm when the fish meat is sliced in step 2.
6. The method for preparing canned fish meat according to claim 3, wherein 500g/L glucose solution in the same mass as bone paste is added to the fermenter during the fermentation in step 3, and Lactobacillus plantarum is added at the same time, and the fermentation is carried out at 29-33 ℃ for 48-72 hours.
7. The method for preparing canned fish meat as claimed in claim 6, wherein the inoculation amount of Lactobacillus plantarum is controlled to 2000-3000 CFU/mL.
8. The method for preparing canned fish meat of claim 3, wherein citric acid and ice water are added at the same time of chopping in step 4, the concentration of citric acid is controlled to be 20-30g/L, the chopping temperature is not more than 10 ℃, and the chopping time is 20-40 minutes.
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| JP6600048B2 (en) * | 2017-06-05 | 2019-10-30 | マルハニチロ株式会社 | Cooked fish with the texture and appearance of grilled fish that can be eaten up to bone |
| CN108378314B (en) * | 2018-03-08 | 2021-12-03 | 江南大学 | Preparation method of hypoallergenic seawater minced fillet food and product thereof |
| CN110024937A (en) * | 2019-04-18 | 2019-07-19 | 大连工业大学 | A kind of production method for fishbone dust of fermenting |
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| CN101073416A (en) * | 2007-06-08 | 2007-11-21 | 武汉工业学院 | Method for processing minced fish flavour sausage by microbe fermentation |
| CN106213454A (en) * | 2016-07-21 | 2016-12-14 | 大连工业大学 | The manufacture method of Acipenser Sinensis bone mud mayonnaise |
| CN107439900A (en) * | 2017-07-26 | 2017-12-08 | 佛山科学技术学院 | A kind of grass carp gruel lipid-loweringing leisure food and preparation method thereof |
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