CN112273594A - 一种即食风味发酵鱼软罐头及其制备方法 - Google Patents
一种即食风味发酵鱼软罐头及其制备方法 Download PDFInfo
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Abstract
本发明公开一种即食风味发酵鱼软罐头及其制备方法,属于食品加工技术领域。一种即食风味发酵鱼软罐头,由鱼、辅料和软罐体组成。即食风味发酵鱼软罐头为水产鱼类依次经过预处理、蒸煮、干燥、分片、发酵、调味、真空包装、灭菌等步骤得到的即食鱼制品。本发明的发酵鱼软罐头,开袋即食,风味丰富,口感紧实有弹性,营养价值高,适合作为即食风味食品。本发明结合传统鱼干制备技术、微生物发酵技术和现代包装灭菌技术,不仅可以祛除鱼腥味,改善鱼制品的风味和口感,还可提高发酵鱼的品质和安全性、延长贮藏期,提高生产效率,有利于标准化、规模化生产。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种风味发酵鱼及其制备方法。
背景技术
发酵鱼类是我国历史悠久的鱼类加工制品。新鲜或冰鲜鱼类经由微生物发酵后品质更稳定,货架期延长;鱼肉发酵后营养价值得到保存,还可以产生风味独到的物质,是沿江沿海地区饮食的重要组成部分。常见的发酵鱼制品包括发酵整鱼、鱼酱和鱼露等。鱼类发酵过程中,蛋白质分解产生的氨基酸、肽等,脂肪分解产生醇、酸、酮和醛等,与鱼发酵鱼的风味感官具有密切关系。如发酵剂降解分支氨基酸、芳香族氨基酸和甲硫氨酸等氨基酸,产生醇类、醛类和含硫小分子物质,这些物质整体上有助于风味的形成。
传统的发酵鱼主要是采用自然发酵生产,其自然发酵是在较低的温度和较高的食盐浓度下进行的,产品存在含盐量高、脂肪氧化过度等质量问题,导致产品的食用安全性较低。另外,传统自然发酵法生产周期长,易受环境的影响,稳定性得不到保证。再者,一般的发酵方法制得的发酵鱼制品往往口味单一,不能满足绝大部分消费者的食用需求。
青皮红肉鱼泛指海产鱼类的青皮红肉鱼,如鲐鱼、金枪鱼、秋刀鱼、鲭鱼、沙丁鱼体内组氨酸含量较高,共同特点是身体呈梭形或纺锤形,头尖口大,背部青黑或青蓝色,腹部白色或淡黄色,鱼肉发红。当鱼不新鲜时,细菌使组氨酸转变成组胺,大量的组胺便会使人产生过敏性中毒。此外,青皮红肉鱼一般属于浅层或中层喜温鱼类,生长较快,油脂多,产量具有明显的季节性,在渔获期如不能马上进行冷藏或者迅速加工处理,往往导致鱼肉腐烂变质,造成资源浪费。另外,不少青皮红肉鱼肉质鲜美,但是肉质容易在加工过程中发生断裂,影响产品的外观。因此,限于现有技术瓶颈,许多青皮红肉鱼主要用于餐厨行业的烹饪,并没有开发成为即食休闲食品,限制了许多低值鱼类的加工利用价值。
发明内容
为了克服现有技术的缺陷,本发明一方面提供一种由发酵鱼、辅料和软罐体组成的即食风味发酵鱼软罐头,所述即食风味发酵鱼采用软罐体真空包装并灭菌,达到食物杀菌和隔绝外界污染的效果;所述即食风味发酵鱼系采用微生物发酵风味改良,减少鱼肉的不良风味和有害物质,产生风味物质,改良鱼制品的风味,延长了货架期;所述即食风味发酵鱼可采用辅料进行调味,满足不同的口味需求。
本发明的另一方面提供一种即食风味发酵鱼软罐头的制备方法。
本发明一方面提供一种即食风味发酵鱼软罐头,包括鱼、辅料和软罐体,所述鱼和辅料被包装于软罐体内。
所述鱼为海鱼的肉质部分,所述的海鱼为低值海鱼,所述的低值海鱼为低值青皮红肉海鱼,包括巴浪鱼、秋刀鱼、沙丁鱼、鲐鱼、鲭鱼、鲐巴鱼、青鳞鱼的一种或组合。
所述辅料为调味料和微生物菌种。所述调味料为食盐、葡萄糖、蔗糖、味精、食用油、糯米、淀粉、辣椒粉、姜粉、葱头粉、八角粉、丁香粉、蒜头粉、甘草粉、桂皮粉、麻椒粉、芝麻粉、酱油、食醋、料酒、食用香料中的一种或其组合。所述微生物菌种为酵母菌、葡萄糖球菌、芽孢杆菌、乳酸菌、根霉菌中的一种或其组合。
所述软罐体为可耐热90-135℃的市售耐高温蒸煮袋。
本发明的另一方面提供一种即食风味发酵鱼软罐头的制备方法,包括如下步骤:
(1)鱼的预处理:鲜鱼宰杀或者冰冻鱼解冻后,去鳞,去头,去尾、去内脏,洗净;
(2)蒸煮:采用3-8%盐水浸泡鱼体0.5-1h后,再用1-5%蔗糖水蒸煮2-10min,捞出,沥干;
(3)干燥:沥干的鱼体采用风干或者热风干燥,干燥温度为30-40℃,干燥时间为2-8h;
(4)分片:干燥鱼体经过挤压,剥离鱼骨,获得无骨或少骨鱼肉片;
(5)发酵:将鱼肉片与微生物菌种混合,喷洒水,于25-45℃封闭发酵1-8d。
(6)调味:发酵鱼片与调味料混合,进行调味,发酵鱼片和辅料用量按重量份计为100: (0.01-10)。
(7)真空包装:采用软罐体进行真空包装,真空度达0.05MPa以上。
(8)灭菌:经真空包装的发酵鱼进行高压蒸汽灭菌,灭菌温度为90-135℃,灭菌时间为10-25min,灭菌后自然冷却,即得所述即食风味发酵鱼软罐头。
在一个实施方案中,所述步骤(5)为:鱼肉片与微生物菌种的混合比例按照重量份为:鱼肉(100-1000份)、微生物菌种(0.1-10份)。
优选的微生物菌种选自酵母菌、葡萄糖球菌、芽孢杆菌、乳酸菌、根霉菌的一种或其组合,微生物菌种的混合比例按照重量份为:酵母菌(0-10份)、葡萄糖球菌(0-10份)、芽孢杆菌(0-10份)、乳酸菌(0-10份)、根霉菌(0-10份)。
在一个实施例中,所述步骤(6)调味料可选自食盐、葡萄糖、蔗糖、味精、食用油、糯米、淀粉、辣椒粉、姜粉、葱头粉、八角粉、丁香粉、蒜头粉、甘草粉、桂皮粉、麻椒粉、芝麻粉、酱油、食醋、料酒中的一种或组合。发酵鱼片与调味料的混合比例按照重量份为:发酵鱼肉(100-1000份)、调味料(1-10份)。
在一个优先的实施例中,所述一种即食风味发酵鱼软罐头的制备方法,包括如下具体步骤:取新鲜巴浪鱼宰杀或者将冰冻巴浪鱼解冻后,去鳞,去头,去尾、去内脏,洗净;采用5%盐水浸泡鱼体0.5h后,再用5%蔗糖水蒸煮3min,捞出,沥干;沥干的鱼体采用热风干燥,干燥温度为35℃,干燥时间为6h;沿着与脊骨平行方向挤压干燥鱼体,剥离鱼骨,获得无骨或少骨鱼肉片;将鱼肉片分别与酵母、根霉菌、纳豆芽孢杆菌、乳酸菌中的一种按照比例100:0.1(重量份)比例混合,或者将鱼肉片与混合微生物(酵母1重量份、根霉菌1重量份和乳酸菌1重量份)混合,喷洒适量水,于30℃封闭发酵3-6d;发酵鱼片与混合调味料(蔗糖、味精、食用油、淀粉、辣椒粉、姜粉、葱头粉、酱油按照重量计为1份、1份、5份、10份、2份、1份、1份、1份)混合,进行调味,发酵鱼片和调味料用量按重量份计为100:0.1;将调味好的发酵鱼装进软罐体,抽真空包装,真空度达0.08MPa以上;经真空包装的发酵鱼进行高压蒸汽灭菌,灭菌温度为115℃,灭菌时间为15min,灭菌后自然冷却,即得所述即食风味发酵鱼软罐头。
在另一个优先的实施例中,所述一种即食风味发酵鱼软罐头的制备方法,包括如下具体步骤:取新鲜巴浪鱼宰杀或者将冰冻巴浪鱼解冻后,去鳞,去头,去尾、去内脏,洗净;采用5%盐水浸泡鱼体0.5h后,再用5%蔗糖水蒸煮3min,捞出,沥干;沥干的鱼体采用热风干燥,干燥温度为35℃,干燥时间为6h;沿着与脊骨平行方向挤压干燥鱼体,剥离鱼骨,获得无骨或少骨鱼肉片;将鱼肉片分别与酵母、根霉菌、纳豆芽孢杆菌、乳酸菌中的一种按照比例100:0.1(重量份)比例混合,或者将鱼肉片与混合微生物(酵母1重量份、根霉菌1重量份和乳酸菌1重量份)混合,喷洒适量水,于30℃封闭发酵3-6d;发酵鱼片与混合调味料(蔗糖、味精、食用油、淀粉、辣椒粉、姜粉、葱头粉、酱油按照重量计为1份、1份、5份、10份、2份、1份、1份、1份)混合,进行调味,发酵鱼片和调味料用量按重量份计为100:0.1;将调味好的发酵鱼装进软罐体,抽真空包装,真空度达0.05MPa以上;经真空包装的发酵鱼进行煮沸灭菌,灭菌时间为15min,灭菌后自然冷却,即得所述即食风味发酵鱼软罐头。
本发明的有益效果是:
1、本发明采用盐水浸泡、糖水蒸煮的方法,利用盐水的去腥作用、利用盐水和水煮对鱼肉蛋白的凝固作用和杀菌作用、利用糖水蒸煮对鱼肉的赋味效果,实现鱼肉的硬化和调味,有利于微生物发酵、调味料渗透和加工包装。本发明还发现用盐水或者糖水蒸煮的另一个技术优势,可以去除部分鱼脂肪,减少因油脂氧化酸败产生不良气味和滋味。本发明另外发现盐水浓度超过特定浓度就会影响产品的严重风味和肉质感;盐水太稀,则去腥效果较差,而且产品的鲜味下降。糖水浓度超过一定范围,产品的颜色会明显加深,肉质感下降;糖水太稀,则不利于后续的微生物发酵,影响产生风味物质,而且产品的鲜甜滋味下降。
2、本发明采用生鱼肉蒸煮、然后低温干燥技术,可实现鱼肉的固化结块和促进鱼肉体内水分的均衡分布,便于采用挤压技术,沿着脊骨方向将鱼肉整块挤出,形成较完整的鱼块,具有更完整的外观。
3、本发明采用微生物发酵技术,将煮熟的鱼块与微生物菌种进行固体发酵,利用残留在鱼块的糖类物质为养分,实现微生物快速生长,进而实现大量微生物对鱼块的酶解和风味改良,消除腥味和不良气味物质,产生风味物质,实现对鱼块的风味改良。另外,利用微生物发酵对鱼肉蛋白的分解和重构,结合固体发酵的优势,可进一步改善鱼肉的质构性能,表现为鱼肉更加紧致、有弹性,具备更好的口感。
4、本发明即食风味发酵鱼软罐头的制备方法中,采用调味料对发酵鱼的风味进行补充和矫正,进一步丰富发酵鱼的风味,并可根据风味要求进行调配或者不使用调味料,使发酵鱼具有更佳的口感。
5、本发明制备的即食风味发酵鱼软罐头的营养丰富,富含鱼酯鱼油,鱼块蛋白质含量可达20%以上,可作为高蛋白即食风味食品。
6、本发明采用市售的蒸煮袋对风味发酵鱼进行真空包装,并经过高温快速灭菌,不但可以保留发酵鱼的风味和滋味,杀灭污染微生物和隔绝外界污染,而且方便拆袋食用。
总之,本发明可利用目前可大量集中捕捞的低值青皮红肉鱼为原料,通过开展预处理、蒸煮、干燥、分片、发酵、调味、真空包装、灭菌等过程,采用特有的盐水糖水蒸煮 -干燥-分片技术实现鱼肉的熟制、杀菌、去骨和分块,同时配合微生物发酵和香料调节,并最终采用市售的蒸煮袋作为软罐头和高温快速灭菌,实现发酵鱼的灌装和灭菌,从而制备出可开袋即食的、营养丰富的即食风味发酵鱼软罐头。所制备的即食风味发酵鱼软罐头作为休闲风味食品和开胃食品应用于食品领域;其制备工艺具有产品质量可控、设备投入少、能源消耗少、生产迅速、便于大规模推广的显著优势。
附图说明
图1为本发明实施例1制备的即食风味发酵鱼软罐头样品图;
图2为本发明实施例1制备的即食风味发酵鱼软罐头挥发性组分的气相色谱-图;
图3为典型青皮红肉鱼生鱼挥发性组分的气相色谱-质谱图;
图4为典型青皮红肉鱼水煮鱼挥发性组分的气相色谱-质谱图;
图5为本发明实施例2制备的即食风味发酵鱼软罐头样品图;
图6为本发明实施例2制备的即食风味发酵鱼软罐头挥发性组分的气相色谱-质谱图;
图7为本发明实施例3制备的即食风味发酵鱼软罐头样品图;
图8为本发明实施例3制备的即食风味发酵鱼软罐头挥发性组分的气相色谱-质谱图;
图9为本发明实施例4制备的即食风味发酵鱼软罐头挥发性组分的气相色谱图;
图10为本发明实施例5制备的即食风味发酵鱼软罐头挥发性组分的气相色谱图;
图11为本发明实施例6制备的即食风味发酵鱼软罐头挥发性组分的气相色谱图。
具体实施方式
以下通过具体实施方式结合附图对本发明的技术方案进行进一步的说明和描述。然而,所述实施例不应作为对本专利权利保护范围的限制。
实施例1
10公斤冷冻巴浪鱼解冻清洗后,去头,去鳞,去尾、去内脏,洗净。采用5%盐水浸泡鱼体0.5h后,再用5%蔗糖水蒸煮5min,捞出,沥干;沥干的鱼体采用热风干燥,干燥温度为35℃,干燥时间为6h;干燥鱼体经过挤压,剥离鱼骨,获得无骨或少骨鱼肉片;将鱼肉片与甜味性根霉菌按照100:1(重量份)比例混合,喷洒水,于30℃封闭发酵3d;发酵鱼片不经过再次调味,直接采用高温蒸煮袋进行真空包装,真空度达0.08MPa以上;发酵鱼连包装袋进行煮沸灭菌,煮沸时间为15min,灭菌后自然冷却,即得所述即食风味发酵鱼软罐头(见图1),其鱼肉净重约1.2公斤,鱼肉紧致有弹性。采用凯氏定氮法检测,所制即食风味发酵鱼软罐头的鱼肉制品的含水量<55%,蛋白含量为40.8%,远高于冰冻生鱼肉蛋白质含量22.6%,具有高蛋白营养的特点。采用固相萃取-气质联用技术检测即食风味发酵鱼软罐头的鱼肉制品的挥发性组分和结构(见图2),含有大量醛类、酸类、脂类、芳香类、酮类、烃类、醚类、亚胺类、酰胺类等多种独特风味组分,其风味组分的数量和浓度远优于生鱼肉(图3)或水煮鱼肉(图4)。即食风味发酵鱼软罐头的鱼肉腥味明显比生鱼肉或水煮鱼肉少,香味较后二者浓郁,风味感官明显优于后二者。
实施例2
15公斤新鲜巴浪鱼清洗后,去头,去鳞,去尾、去内脏,洗净。采用5%盐水浸泡鱼体1h后,再用5%蔗糖水蒸煮8min,捞出,沥干;沥干的鱼体采用热风干燥,干燥温度为40℃,干燥时间为4h;干燥鱼体经过挤压,剥离鱼骨,获得无骨或少骨鱼肉片;将鱼肉片与乳酸菌按照100:3(重量份)比例混合,喷洒水,于42℃封闭发酵3d;发酵鱼片加入约40g混合调味料(蔗糖、味精、食用油、淀粉、辣椒、姜粉、葱头粉、酱油按照重量计为1份、1份、5份、10份、2份、1份、1份、1份),搅拌调味;鱼片采用高温蒸煮袋进行真空包装,真空度达0.08MPa以上;发酵鱼连包装袋进行加压灭菌,灭菌温度为 115℃,灭菌时间为15min,灭菌后自然冷却,即得所述即食风味发酵鱼软罐头(见图5),其鱼肉净重约1.6公斤,鱼肉有弹性。采用凯氏定氮法检测,所制即食风味发酵鱼软罐头的鱼肉制品的含水量<55%,蛋白含量为35.5%,远高于新鲜生鱼肉蛋白质含量22.5%,具有高蛋白营养的特点。采用固相萃取-气质联用技术检测即食风味发酵鱼软罐头的鱼肉制品的挥发性组分和结构(见图6),含有大量醛类、酸类、脂类、芳香类、酮类、烃类、醚类、亚胺类、酰胺类等多种独特风味组分,其风味组分的数量和浓度远优于生鱼肉(图 3)或水煮鱼肉(图4)。即食风味发酵鱼软罐头的鱼肉腥味明显比生鱼肉或水煮鱼肉少,香味较后二者浓郁,风味感官明显优于后二者。
实施例3
10公斤冰冻巴浪鱼解冻清洗后,去头,去鳞,去尾、去内脏,洗净。采用3%盐水浸泡鱼体0.5h后,再用5%蔗糖水蒸煮10min,捞出,沥干;沥干的鱼体采用风干,干燥温度为30℃,干燥时间为8h;干燥鱼体经过挤压,剥离鱼骨,获得无骨或少骨鱼肉片;将鱼肉片与混合菌种(酵母1重量份、根霉菌1重量份和乳酸菌1重量份)按照100:0.5(重量份)比例混合,喷洒水,于31℃封闭发酵3d;发酵鱼片加入约35g混合调味料(蔗糖、味精、食用油、淀粉、辣椒、姜粉、葱头粉、酱油按照重量计为1份、1份、5份、10份、 2份、1份、1份、1份),搅拌调味;鱼片沥干,采用高温蒸煮袋进行真空包装,真空度达0.06MPa以上;发酵鱼连包装袋进行加压灭菌,灭菌温度为121℃,灭菌时间为10min,灭菌后自然冷却,即得所述即食风味发酵鱼软罐头(见图7),鱼肉变得紧致、更有弹性。采用凯氏定氮法检测,所制即食风味发酵鱼软罐头的鱼肉制品的含水量<55%,蛋白含量为35.8%,远高于冰冻生鱼肉蛋白质含量22.6%,具有高蛋白营养的特点。采用固相萃取- 气质联用技术检测即食风味发酵鱼软罐头的鱼肉制品的挥发性组分和结构(见图8),含有大量醛类、酸类、脂类、芳香类、酮类、烃类、醚类、亚胺类、酰胺类等多种独特风味组分,其风味组分的数量和浓度远优于生鱼肉(图3)或水煮鱼肉(图4)。即食风味发酵鱼软罐头的鱼肉腥味明显比生鱼肉或水煮鱼肉少,香味较后二者浓郁,风味感官明显优于后二者。
实施例4
7.5公斤冰冻巴浪鱼解冻清洗后,去头,去鳞,去尾、去内脏,洗净。采用6%盐水浸泡鱼体0.5h后,再用1%蔗糖水蒸煮10min,捞出,沥干;沥干的鱼体采用热风干燥,干燥温度为40℃,干燥时间为6h;干燥鱼体经过挤压,剥离鱼骨,获得无骨或少骨鱼肉片;将鱼肉片与酵母按照100:1(重量份)比例混合,并与少量淀粉混合,喷洒水,于35℃封闭发酵6d;鱼片无需调味,采用高温蒸煮袋进行真空包装,真空度达0.05MPa以上;发酵鱼连包装袋进行煮沸灭菌,煮沸时间为15min,灭菌后自然冷却,即得所述即食风味发酵鱼软罐头。采用凯氏定氮法检测,所制即食风味发酵鱼软罐头的鱼肉制品的含水量< 55%,蛋白含量为31.3%,远高于冰冻生鱼肉蛋白质含量22.6%,具有高蛋白营养的特点。采用固相萃取-气质联用技术检测即食风味发酵鱼软罐头的鱼肉制品的挥发性组分和结构,含有大量醛类、酸类、脂类、芳香类、酮类、烃类、醚类、亚胺类、酰胺类等多种独特风味组分(见图9和表1),其风味组分的数量和浓度远优于生鱼肉(图3)或水煮鱼肉 (图4)。即食风味发酵鱼软罐头的鱼肉腥味明显比生鱼肉或水煮鱼肉少,香味较后二者浓郁,风味感官明显优于后二者。
表1:风味组分的结构式
实施例5
12公斤冰冻秋刀鱼解冻清洗后,去头,去鳞,去尾、去内脏,洗净。采用5%盐水浸泡鱼体0.5h后,再用5%蔗糖水蒸煮5min,捞出,沥干;沥干的鱼体采用热风干燥,干燥温度为40℃,干燥时间为6h;干燥鱼体经过挤压,剥离鱼骨,获得无骨或少骨鱼肉片;将鱼肉片与混合菌种(酵母1重量份、纳豆芽孢杆菌1重量份)按照100:2(重量份)比例混合,喷洒水,于31℃封闭发酵4d;鱼片经少量糖和味精调味后,采用高温蒸煮袋进行真空包装,真空度达0.05MPa以上;发酵鱼连包装袋进行煮沸灭菌,煮沸时间为10min,灭菌后自然冷却,即得所述即食风味发酵鱼软罐头,鱼肉具有一定弹性。采用凯氏定氮法检测,所制即食风味发酵鱼软罐头的鱼肉制品的含水量<55%,蛋白含量为35.1%,远高于冰冻生鱼肉蛋白质含量22.6%,具有高蛋白营养的特点。采用固相萃取-气质联用技术检测即食风味发酵鱼软罐头的鱼肉制品的挥发性组分和结构,含有大量醛类、酸类、脂类、芳香类、酮类、烃类、醚类、亚胺类、酰胺类等多种独特风味组分(见图10和表2),其风味组分的数量和浓度远优于生鱼肉(图3)或水煮鱼肉(图4)。即食风味发酵鱼软罐头的鱼肉腥味明显比生鱼肉或水煮鱼肉少,香味较后二者浓郁,风味感官明显优于后二者。
表2:风味组分的结构式
实施例6
10公斤冰冻秋刀鱼解冻清洗后,去头,去鳞,去尾、去内脏,洗净。采用5%盐水浸泡鱼体0.75h后,再用1%蔗糖水蒸煮10min,捞出,沥干;沥干的鱼体采用风干,干燥时间为8h;干燥鱼体经过挤压,剥离鱼骨,获得无骨或少骨鱼肉片;将鱼肉片与混合菌种 (乳酸菌1重量份、酵母菌1重量份)按照100:2(重量份)比例混合,喷洒水,于31℃封闭发酵4d;鱼片经少量糖和味精调味后,采用高温蒸煮袋进行真空包装,真空度达 0.05MPa以上;发酵鱼连包装袋进行煮沸灭菌,煮沸时间为15min,灭菌后自然冷却,即得所述即食风味发酵鱼软罐头,鱼肉弹性佳、具致密感。采用凯氏定氮法检测,所制即食风味发酵鱼软罐头的鱼肉制品的含水量<55%,蛋白含量为37.3%,远高于冰冻生鱼肉蛋白质含量22.6%,具有高蛋白营养的特点。采用固相萃取-气质联用技术检测即食风味发酵鱼软罐头的鱼肉制品的挥发性组分和结构,含有大量醛类、酸类、脂类、芳香类、酮类、烃类、醚类、亚胺类、酰胺类等多种独特风味组分(见图11和表3),其风味组分的数量和浓度远优于生鱼肉(图3)或水煮鱼肉(图4)。即食风味发酵鱼软罐头的鱼肉腥味明显比生鱼肉或水煮鱼肉少,香味较后二者浓郁,风味感官明显优于后二者。
表3:风味组分的结构式:
以上所述,仅为本发明的较佳实施例而已,故不能依此限定本发明实施的范围,即依本发明专利范围及说明书内容所作的等效变化与修饰,皆应仍属本发明涵盖的范围内。
Claims (10)
1.一种即食风味发酵鱼软罐头,其特征在于:包括低值海鱼、辅料和软罐体,所述鱼和辅料被包装于软罐体内,所述软罐体为可耐热90-135℃的市售耐高温蒸煮袋,可开袋即食,蛋白含量高达20%以上,富含风味组分。
2.权利要求1所述即食风味发酵鱼软罐头,所述低值海鱼为低值青皮红肉海鱼,包括巴浪鱼、秋刀鱼、沙丁鱼、鲐鱼、鲭鱼、鲐巴鱼、青鳞鱼的一种或组合。
3.权利要求1所述即食风味发酵鱼软罐头,所述辅料为调味料和微生物菌种,所述调味料为食盐、葡萄糖、蔗糖、味精、食用油、糯米、淀粉、辣椒粉、姜粉、葱头粉、八角粉、丁香粉、蒜头粉、甘草粉、桂皮粉、麻椒粉、芝麻粉、酱油、食醋、料酒中的一种或其组合;所述微生物菌种为酵母菌、葡萄糖球菌、芽孢杆菌、乳酸菌、根霉菌中的一种或其组合。
4.一种即食风味发酵鱼片的制备方法,其特征在于:包括如下步骤:
(1)鱼的预处理;
(2)蒸煮:采用3-8wt%盐水浸泡鱼体0.5-1h后,再用1-5wt%蔗糖水蒸煮2-10min,捞出,沥干;
(3)干燥:沥干的鱼体采用风干或者热风干燥,干燥温度为30-40℃,干燥时间为2-8h;
(4)分片:干燥鱼体经过挤压,剥离鱼骨,获得无骨的或少骨的鱼肉片;
(5)发酵:将鱼肉片与微生物菌种混合,喷洒水,于25-45℃封闭发酵1-8天,得到即食风味发酵鱼片。
5.一种制备权利要求1-3任一所述即食风味发酵鱼软罐头的方法,包括将权利要求4制备得到的发酵鱼片进行调味、真空包装或灭菌处理。
6.一种制备权利要求1-3任一所述即食风味发酵鱼软罐头的方法,其特征在于:包括如下步骤:
(1)鱼的预处理
(2)蒸煮:采用3-8wt%盐水浸泡鱼体0.5-1h后,再用1-5wt%蔗糖水蒸煮2-10min,捞出,沥干;
(3)干燥:沥干的鱼体采用风干或者热风干燥,干燥温度为30-40℃,干燥时间为2-8h;
(4)分片:干燥鱼体经过挤压,剥离鱼骨,获得无骨的或少骨的鱼肉片;
(5)发酵:将鱼肉片与微生物菌种混合,喷洒水,于25-45℃封闭发酵1-8天。
(6)调味:发酵鱼片与调味料混合,进行调味,发酵鱼片和调味料用量按重量份计为100:(0.01-10)。
(7)真空包装:采用权利要求4所示的软罐体进行真空包装,真空度达0.05MPa以上。
(8)灭菌:经真空包装的发酵鱼进行高压蒸汽灭菌,灭菌温度为90-135℃,灭菌时间为10-25min,灭菌后自然冷却,即得所述即食风味发酵鱼软罐头。
7.如权利要求4或6所述一种即食风味发酵鱼软罐头的制备方法,其特征在于:所述步骤(5)为:鱼肉片与微生物菌种的混合比例按照重量份为:鱼肉100-1000份、微生物菌种0.1-10份。
8.如权利要求4或6所述一种即食风味发酵鱼软罐头的制备方法,其特征在于:所述步骤(5)为:微生物菌种的混合比例按照重量份为:酵母菌0-10份、葡萄糖球菌0-10份、芽孢杆菌0-10份、乳酸菌0-10份、根霉菌0-10份。
9.如权利要求6所述一种即食风味发酵鱼软罐头的制备方法,其特征在于:所述步骤(6)为:发酵鱼片与调味料的混合比例按照重量份为:发酵鱼肉100-1000份、调味料1-10份。
10.如权利要求1所述一种即食风味发酵鱼软罐头,其特征在于:所述鱼的预处理步骤为:鲜鱼宰杀或者冰冻鱼解冻后,去鳞、去头、去尾、去内脏,洗净。
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