CN112515157B - Tenderizing agent for tenderizing and embrittling fish maw with water and use method thereof - Google Patents
Tenderizing agent for tenderizing and embrittling fish maw with water and use method thereof Download PDFInfo
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- CN112515157B CN112515157B CN202011240261.2A CN202011240261A CN112515157B CN 112515157 B CN112515157 B CN 112515157B CN 202011240261 A CN202011240261 A CN 202011240261A CN 112515157 B CN112515157 B CN 112515157B
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 114
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 41
- 238000000034 method Methods 0.000 title claims abstract description 38
- 239000003795 chemical substances by application Substances 0.000 title abstract description 7
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 26
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- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 15
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 15
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 13
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 13
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 13
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 13
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims abstract description 13
- 229940048086 sodium pyrophosphate Drugs 0.000 claims abstract description 13
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims abstract description 13
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims abstract description 13
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 10
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- 235000017550 sodium carbonate Nutrition 0.000 claims description 4
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- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 6
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- 208000002193 Pain Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 206010042674 Swelling Diseases 0.000 description 1
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- 230000009471 action Effects 0.000 description 1
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- 150000004665 fatty acids Chemical class 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Detergent Compositions (AREA)
Abstract
The invention discloses a tenderizing agent for tenderizing and embrittling fish maw and a use method thereof, wherein the tenderizing agent comprises the following components in parts by weight: 15-25 parts of wheat fiber, 20-25 parts of sodium pyrophosphate, 20-30 parts of sodium bicarbonate, 10-20 parts of sodium carbonate, 10-15 parts of maltodextrin and 5-15 parts of trehalose. The using method comprises the five main steps of raw material cleaning, tenderizing agent preparation, stirring and soaking, secondary cleaning and refrigeration. The water fish maw tenderizer provided by the invention has a reasonable formula, can effectively improve the texture and tenderness of fish maw and keep the brittleness of fish maw, has important significance for deep processing of fish maw, and is worthy of popularization and application. The invention also discloses a use method of the fish maw tenderizer, which has the advantages of simple process steps, low requirements on equipment, strong operability, capability of replacing the traditional complicated process flow, labor cost reduction and suitability for industrial production.
Description
Technical Field
The invention relates to the field of food processing, in particular to a tenderizing agent for tenderizing and embrittling fish maw with water and a use method thereof.
Background
The fish maw has extremely high nutritive value, is rich in protein, fat, calcium, zinc, phosphorus, iron, selenium and other trace elements, and the main nutritive components are high-grade collagen, mucopolysaccharide and the like; the medicinal value is various, and can be used for treating sore furuncle, swelling and pain, stomach diseases and other diseases; has the food therapy effect, and women are regarded as beauty treatment precious products because the food therapy effect is realized due to the abundant proteins, colloid, phosphorus and calcium. The fish maw has the tonifying capability on all parts of the body, and is a precious good product for tonifying without dryness.
With the continuous improvement of living standard, consumers have higher and higher requirements on the mouthfeel of foods. Common fish maw on the market is thick, soft and solid, not easy to bite, and must be soaked in advance for eating. At present, pretreatment methods commonly adopted in production factories include oil hair and water hair. The fish maw is most common in oil, but the fish maw is treated by two stages of oil warming and frying during swelling, the oily taste of the fish maw is heavy, a complex degreasing process is needed, the labor intensity is high, the operation is complex, and the quality and the color of the fish maw can be influenced by a little careless. The common water-based method needs to soak the fish maw with clear water for several hours, wash the fish maw clean, put the fish maw into a stewing pot, add cold water to boil the fish maw, leave the fire, burn the fish maw after cooling the fish maw, burn the fish maw twice or three times a day, take out the fish maw after two days, soak the fish maw with clear water to obtain the fish maw with good taste, the process is complex, the processing time is long, and the fish maw is not beneficial to industrial production; and the fish maw with thin quality is easy to generate the problems of excessive foaming, easy rotting, poor taste and the like.
Disclosure of Invention
Aiming at the technical defects of high manual labor intensity, complex operation, unfavorable industrial production and the like in the existing oil hair and common water hair processes, the invention provides the tenderizer which can effectively improve the texture and tenderness of the fish maw, keep the brittleness of the fish maw, simplify the water hair process flow, eliminate the complex processes of degreasing or circulating multiple soaking, stewing, rinsing and the like, shorten the processing time from 72 hours to 5-8 hours, has low equipment requirement, strong operability, stable product quality and is suitable for tenderizing and embrittling the fish maw of the water hair in industrial production, and the application method thereof.
The wheat fiber added in the invention is a food raw material prepared by taking cereal plants or fiber-rich parts thereof as raw materials through the processes of crushing, separating, drying and the like, and belongs to one of cereal fibers. The physical characteristics of the water-absorbing agent are mainly water absorption and adsorptivity, and the water-absorbing agent has stronger oil-holding and water-holding capacities and capacity-increasing effects. The high water absorption of the fiber depends on different fiber types to a great extent, and the wheat fiber selected by the invention belongs to the class with strong water absorption performance; the wheat fiber has the characteristics of water absorbability and oil retention, so that the fish maw has soft and fluffy mouthfeel, effectively controls water delivery, reduces weight loss, has good effects in improving tissue structure of the fish maw, reducing freezing water loss and optimizing mouthfeel, and keeps crisp and cool mouthfeel of the fish maw during storage; the sodium pyrophosphate can chelate metal ions, reduce or eliminate the oxidation effect of the metal ions on the color of the fish maw, achieve the effect of protecting the color, and effectively prevent the adverse reaction of blackening and darkening during the storage of the fish maw; sodium carbonate and sodium bicarbonate are small molecular substances, are easy to dissociate in the solution, provide higher ionic strength, and are favorable for holding water of fish maw; maltodextrin can improve the structure, appearance and flavor, and increase the tenderness of fish maw; the added trehalose is a natural anionic polysaccharide, can effectively prevent protein denaturation, inhibit the generation of beany flavor and stink, stabilize tissue cell structures, correct flavor and inhibit fatty acid decomposition, so that the pretreated fish maw has no peculiar smell and has better taste. According to the invention, through coordinating the action mechanisms of the components, the most suitable matching proportion is determined, the best synergistic effect is achieved, the texture and tenderness of the fish maw can be effectively improved, the brittleness of the fish maw is kept, and the method has important significance for deep processing of the fish maw and is worthy of popularization and application.
The application method of the fish maw tenderizer disclosed by the invention is that the whole industrial production only needs basic aquatic product processing equipment such as a stirrer, a heat-preserving barrel, a single freezer and the like, and only five main steps of raw material cleaning, tenderizer preparation, stirring and soaking, secondary cleaning and cold storage are needed, the working time of the whole process is about 5 hours, and the repeated swelling and cleaning process of the original soaking process is avoided. The whole process has simple steps, low requirements on equipment, strong operability and stable product quality, and is suitable for industrial production.
In order to solve the technical problems, the technical scheme provided by the invention is that the tenderizing agent for tenderizing and embrittling the fish maw comprises the following components in parts by weight:
15-25 parts of wheat fiber;
20-25 parts of sodium pyrophosphate;
20-30 parts of sodium bicarbonate;
10-20 parts of sodium carbonate;
10-15 parts of maltodextrin;
5-15 parts of trehalose.
As a preferable scheme, the tenderizer comprises the following components in parts by weight:
18 parts of wheat fiber;
20 parts of sodium pyrophosphate;
25 parts of sodium bicarbonate;
13 parts of sodium carbonate;
13 parts of maltodextrin;
11 parts of trehalose.
The application method comprises the following steps:
(a) Cleaning fish maw to remove mucus;
(b) Preparing a tenderizer from wheat fiber, sodium pyrophosphate, sodium bicarbonate, sodium carbonate, maltodextrin and trehalose according to a certain proportion;
(c) Adding the tenderizer in the step (b) into water at 15-20 ℃ to ensure that the weight ratio of the tenderizer to the water is 2:100;
(d) Soaking the cleaned raw material fish maw in the solution prepared in the step (c) at a feed-liquid ratio of 1:0.8-1:1.2, and continuously stirring and soaking for 3-4 hours at 15-20 ℃;
(e) Fishing out the soaked fish maw, pouring the fish maw into ice water with the same amount as the fish maw, and stirring the fish maw by a stirrer for secondary cleaning;
(f) Quantitatively packaging the cleaned fish maw, quickly freezing in a single freezing machine at-40 ℃ until the center temperature of the fish maw reaches-18 ℃, and transferring into a cold storage at-20 ℃ for freezing.
Therefore, the invention has the following beneficial effects:
(1) The tenderizer disclosed by the invention is reasonable in formula, can effectively improve the texture and tenderness of the fish maw through the synergy among the components, keeps the brittleness of the fish maw, has an important significance for deep processing of the fish maw, and is worthy of popularization and application.
(2) The preparation method provided by the invention can simplify the water-borne process flow, has low requirements on equipment, is strong in operability, is suitable for industrial production, can effectively reduce labor cost and production cost, and has low defective rate.
Detailed Description
The invention comprises the following components in parts by weight: 15-25 parts of wheat fiber, 20-25 parts of sodium pyrophosphate, 20-30 parts of sodium bicarbonate, 10-20 parts of sodium carbonate, 10-15 parts of maltodextrin and 5-15 parts of trehalose;
the application method of the formula comprises the following steps:
a) Cleaning fish maw to remove mucus;
b) Preparing a tenderizer solution, wherein the tenderizer solution comprises the following components in parts by weight: 15-25 parts of wheat fiber, 20-25 parts of sodium pyrophosphate, 20-30 parts of sodium bicarbonate, 10-20 parts of sodium carbonate, 10-15 parts of maltodextrin and 5-15 parts of trehalose;
c) B, adding the tenderizer in the step b into water at 15-20 ℃ to ensure that the weight ratio of the tenderizer to the water is 1.5:100-2.5:100;
d) C, soaking the cleaned raw material fish maw in the solution prepared in the step c, wherein the ratio of feed to liquid is 1:0.8-1:1.2, and continuously stirring and soaking for 4 hours at 15-20 ℃;
e) Fishing out the soaked fish maw, pouring the fish maw into ice water with the same amount as the fish maw, and stirring the fish maw for 10 minutes by a stirrer to carry out secondary cleaning;
f) Quantitatively packaging the cleaned fish maw, quickly freezing in a single freezing machine at-40 ℃ until the center temperature of the fish maw reaches-18 ℃, and transferring into a cold storage at-20 ℃ for freezing.
In the step d, the water temperature is controlled at 15-20 ℃, and the continuous stirring time is 4 hours;
step e, weighing is carried out, and the weight gain rate is calculated;
after the step f, observing the quality guarantee period of the product; performing still water thawing, and calculating the thawing water loss rate; cooked and evaluated for taste.
The fish maw tenderizer treated by the method has the soaking weight gain rate of more than 15 percent, natural color and transparent appearance. The cooked food has crisp taste, no sticking to teeth, easy biting and no foreign flavor.
Fish maw evaluation system
Examples 1 to 7
Cleaning fish maw to remove mucus;
mixing wheat fiber, sodium pyrophosphate, sodium bicarbonate, sodium carbonate, maltodextrin and trehalose to prepare a tenderizer solution;
adding the tenderizer into water at 15-20 ℃ to ensure that the weight ratio of the tenderizer to the water is 2:100;
soaking the cleaned raw material fish maw in the solution prepared in the process, wherein the ratio of feed to liquid is 1:1, and continuously stirring and soaking for 4 hours at 15-20 ℃;
fishing out the soaked fish maw, pouring the fish maw into ice water equal to the fish maw, and stirring the fish maw for 10 minutes by a stirrer to carry out secondary cleaning;
quantitatively packaging the cleaned fish maw, quickly freezing in a single freezing machine at-40 ℃ until the center temperature of the fish maw reaches-18 ℃, and transferring into a cold storage at-20 ℃ for freezing.
Application effect analysis
According to the fish maw tenderizer disclosed by the invention, the wheat fiber and the trehalose are added as key components, and the wheat fiber can be added to hold water by utilizing the fiber capillary tissue, so that the internal structure of the fish maw is improved, and the fish maw keeps a crisp taste; the trehalose can inhibit the generation of beany flavor and stink, so as to achieve the taste correction effect; through the synergistic effect of the substances, the texture of the fish maw can be effectively improved, the bad taste can be covered, the elasticity of the fish maw is kept, and the fish maw is crisp and tender in taste and easy to remove residues.
Example 8
Cleaning fish maw to remove mucus;
preparing a tenderizer solution, wherein the tenderizer solution comprises the following components in parts by weight: 22 parts of wheat fiber, 21 parts of sodium pyrophosphate, 24 parts of sodium bicarbonate, 15 parts of sodium carbonate, 10 parts of maltodextrin and 8 parts of trehalose;
adding the tenderizer into water at 15-20 ℃ to ensure that the weight ratio of the tenderizer to the water is 2:100;
soaking the cleaned raw material fish maw in the solution prepared in the process, wherein the ratio of feed to liquid is 1:1, and continuously stirring and soaking for 4 hours at 15-20 ℃;
fishing out the soaked fish maw, pouring the fish maw into ice water equivalent to the fish maw, and stirring the fish maw for 10 minutes by a stirrer to carry out secondary cleaning;
quantitatively packaging the cleaned fish maw, quickly freezing in a single freezing machine at-40 ℃ until the center temperature of the fish maw reaches-18 ℃, and transferring into a cold storage at-20 ℃ for freezing.
Example 9
The procedure and the components of the tenderizer were the same as in example 2, with a weight ratio of tenderizer to water of 4:100.
Example 10
The procedure and the components of the tenderizer were the same as in example 2, with a weight ratio of tenderizer to water of 1:100.
Application effect analysis
The invention recommends that the proper addition amount of the tenderizer is 2%. Excessive addition of the tenderizer leads to excessive water holding of fish maw tissues, expansion of the structure, poor elasticity and brittleness, soft mouthfeel, influence on the appearance and the mouthfeel of the product and increase the production cost; the addition amount is too low, the water holding capacity of fish maw tissues is insufficient, the taste cannot reach the purposes of bouncing and embrittling slag, and the finished product is unqualified.
Example 11
Cleaning fish maw to remove mucus;
preparing a tenderizer solution, wherein the tenderizer solution comprises the following components in parts by weight: 20 parts of wheat fiber, 25 parts of sodium pyrophosphate, 23 parts of sodium bicarbonate, 10 parts of sodium carbonate, 12 parts of maltodextrin and 10 parts of trehalose;
adding the tenderizer into water at 15-20 ℃ to ensure that the weight ratio of the tenderizer to the water is 2:100;
soaking the cleaned raw material fish maw in the solution prepared in the process, wherein the ratio of feed to liquid is 1:1, and continuously stirring and soaking for 4 hours at 15-20 ℃;
fishing out the soaked fish maw, pouring the fish maw into ice water equivalent to the fish maw, and stirring the fish maw for 10 minutes by a stirrer to carry out secondary cleaning;
quantitatively packaging the cleaned fish maw, quickly freezing in a single freezing machine at-40 ℃ until the center temperature of the fish maw reaches-18 ℃, and transferring into a cold storage at-20 ℃ for freezing.
Example 12
Soaking fish maw at 15-20 deg.c for 16 hr to eliminate mucus;
transferring into a stewing pot, adding water, boiling for 1 hour, turning off fire, stewing for 10 hours; boiling again after 12 hours, and stewing again for 10 hours; boiling again after 12 hours, and stewing again for 10 hours;
repeatedly boiling and cooling the fish maw for 3 times, fishing out the fish maw, pouring the fish maw into ice water equal to the fish maw, and stirring the fish maw for 10 minutes by using a stirrer to carry out secondary cleaning;
quantitatively packaging the cleaned fish maw, quickly freezing in a single freezing machine at-40 ℃ until the center temperature of the fish maw reaches-18 ℃, and transferring into a cold storage at-20 ℃ for freezing.
Application effect analysis
The method provided by the invention has the advantages that the tenderizer is added, the traditional water-borne process flow is effectively simplified, the processing time is shortened from 72 hours to 5-8 hours, repeated heating and stewing are not needed, the equipment requirements are less, the operation process is simple, and the taste and appearance of the product are superior to those of the traditional water-borne process.
Example 13
The operation steps and the formula are the same as in example 1, and only epigallocatechin gallate accounting for 10% of the mass of the wheat fiber is added into the formula, and the specific effects are as follows:
the epigallocatechin gallate has a strong antioxidation effect, and inhibits the oxidation process of fish maw and enhances the water retention effect in the compounding process with the wheat fiber, sodium pyrophosphate, sodium bicarbonate, sodium carbonate, maltodextrin and trehalose. During chewing, there is no slag.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention, but any modifications, equivalents, improvements, etc. made without departing from the technical scope of the present invention as set forth in the claims below are included in the scope of the present invention.
Claims (1)
1. The method for tenderizing and embrittling the fish maw by using water is characterized by comprising the following steps of:
(a) Cleaning fish maw to remove mucus;
(b) Preparing a tenderizer from wheat fiber, sodium pyrophosphate, sodium bicarbonate, sodium carbonate, maltodextrin and trehalose according to the mass parts: 18 parts of wheat fiber, 20 parts of sodium pyrophosphate, 25 parts of sodium bicarbonate, 13 parts of sodium carbonate, 13 parts of maltodextrin and 11 parts of trehalose;
(c) Adding the tenderizer in the step (b) into water at 15-20 ℃ to ensure that the weight ratio of the tenderizer to the water is 1.5-2.5:100;
(d) Soaking the cleaned raw material fish maw in the solution prepared in the step (c) at a mass ratio of 1:0.8-1.2, and continuously stirring and soaking for 3-4 hours at 15-20 ℃;
(e) Fishing out the soaked fish maw, pouring the fish maw into ice water with the same amount as the fish maw, and stirring the fish maw by a stirrer for secondary cleaning;
(f) Quantitatively packaging the cleaned fish maw, rapidly freezing at-40deg.C or below until the center temperature of fish maw reaches-18deg.C, and transferring into-20deg.C freezer for freezing.
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