CN112602901A - Preparation method of smoked eel head containing self-peptide - Google Patents
Preparation method of smoked eel head containing self-peptide Download PDFInfo
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- CN112602901A CN112602901A CN202011412177.4A CN202011412177A CN112602901A CN 112602901 A CN112602901 A CN 112602901A CN 202011412177 A CN202011412177 A CN 202011412177A CN 112602901 A CN112602901 A CN 112602901A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 230000000391 smoking effect Effects 0.000 claims abstract description 43
- 238000000034 method Methods 0.000 claims abstract description 24
- 239000007788 liquid Substances 0.000 claims abstract description 23
- 238000010411 cooking Methods 0.000 claims abstract description 22
- 238000007710 freezing Methods 0.000 claims abstract description 22
- 230000008014 freezing Effects 0.000 claims abstract description 22
- 210000003097 mucus Anatomy 0.000 claims abstract description 16
- 239000007921 spray Substances 0.000 claims abstract description 12
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 238000009966 trimming Methods 0.000 claims abstract description 6
- 239000002131 composite material Substances 0.000 claims description 25
- 229910019142 PO4 Inorganic materials 0.000 claims description 20
- 239000010452 phosphate Substances 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 235000011194 food seasoning agent Nutrition 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 15
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 10
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 10
- 206010010071 Coma Diseases 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 10
- 239000011248 coating agent Substances 0.000 claims description 10
- 238000000576 coating method Methods 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
- 239000013078 crystal Substances 0.000 claims description 10
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 10
- 238000003307 slaughter Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 8
- 239000000243 solution Substances 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 6
- 239000006188 syrup Substances 0.000 claims description 6
- 235000020357 syrup Nutrition 0.000 claims description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 5
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 5
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 5
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 5
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 5
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 5
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 5
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 5
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 5
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 5
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 5
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 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 5
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 claims description 5
- 229920000881 Modified starch Polymers 0.000 claims description 5
- 239000004368 Modified starch Substances 0.000 claims description 5
- BPQQTUXANYXVAA-UHFFFAOYSA-N Orthosilicate Chemical compound [O-][Si]([O-])([O-])[O-] BPQQTUXANYXVAA-UHFFFAOYSA-N 0.000 claims description 5
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 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 description 5
- 244000269722 Thea sinensis Species 0.000 claims description 5
- 208000007536 Thrombosis Diseases 0.000 claims description 5
- 229960000583 acetic acid Drugs 0.000 claims description 5
- 239000011425 bamboo Substances 0.000 claims description 5
- 239000011575 calcium Substances 0.000 claims description 5
- 229910052791 calcium Inorganic materials 0.000 claims description 5
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 230000000694 effects Effects 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 235000013373 food additive Nutrition 0.000 claims description 5
- 239000002778 food additive Substances 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 210000002816 gill Anatomy 0.000 claims description 5
- 239000012362 glacial acetic acid Substances 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 206010025482 malaise Diseases 0.000 claims description 5
- 235000019426 modified starch Nutrition 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 238000000197 pyrolysis Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 239000011347 resin Substances 0.000 claims description 5
- 229920005989 resin Polymers 0.000 claims description 5
- 238000007873 sieving Methods 0.000 claims description 5
- 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 description 5
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 5
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 5
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 5
- 230000000451 tissue damage Effects 0.000 claims description 5
- 231100000827 tissue damage Toxicity 0.000 claims description 5
- 239000002699 waste material Substances 0.000 claims description 5
- 102000015728 Mucins Human genes 0.000 claims description 4
- 108010063954 Mucins Proteins 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 241000252073 Anguilliformes Species 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 238000012258 culturing Methods 0.000 claims description 2
- 210000004911 serous fluid Anatomy 0.000 claims description 2
- 240000000171 Crataegus monogyna Species 0.000 claims 1
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 102100029469 WD repeat and HMG-box DNA-binding protein 1 Human genes 0.000 claims 1
- 101710097421 WD repeat and HMG-box DNA-binding protein 1 Proteins 0.000 claims 1
- 238000002791 soaking Methods 0.000 abstract description 3
- 239000000443 aerosol Substances 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 239000004519 grease Substances 0.000 abstract 1
- 238000005507 spraying Methods 0.000 abstract 1
- 239000002002 slurry Substances 0.000 description 7
- 108010003272 Hyaluronate lyase Proteins 0.000 description 6
- 241001330002 Bambuseae Species 0.000 description 4
- 241001092040 Crataegus Species 0.000 description 4
- 238000010304 firing Methods 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 108090000604 Hydrolases Proteins 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 241000252084 Anguilla Species 0.000 description 1
- 241000252087 Anguilla japonica Species 0.000 description 1
- 241000270295 Serpentes Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 241000894007 species Species 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
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L29/03—Organic 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
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method of smoked eel head containing self-peptide, which comprises the following steps: temporarily keeping, freezing and dusk, killing and taking head, removing mucus, trimming and stringing, cooking, adding peptide for flavoring, spraying and smoking and freezing. The preparation method of the smoked eel head containing the self-peptide adopts the liquid smoking technology to process the smoked product, can realize smoking at low temperature and shorten the heating time; contains self-peptide, and has high quality; the spray liquid is used for smoking, the aerosol form is helpful for enabling the smoking liquid to penetrate into the eel body through the holes like liquid soaking, and enabling the eel to be soaked in the gas atmosphere like gas, so that the smoking is more thorough, the smoking time is saved, the product color is improved, and the grease locking advantage is achieved.
Description
Technical Field
The invention relates to the technical field of eel product processing, in particular to a preparation method of smoked eel heads containing self-peptide.
Background
Eel, also known as eel, Japanese eel, etc. It is a generic term of species belonging to the order anguilla. The eel is also called as eel, is a fish with the appearance similar to a long and snakelike shape, has the basic characteristics of fish, and is eel fish which is similar to a snake but has no scale and is generally produced in a saltwater boundary sea area.
In Chinese medicine, meat, bone, blood and fat of eel can be used as medicines. At present, with the continuous development and improvement of eel eating methods by people, the eel cooking dishes at various parts are deeply popular with the public, and the eel head is smoked to be one of the dishes, however, in the prior art, the smoking time of the eel head is too long, the smoking is not thorough enough, and the color and luster after smoking are also required to be improved.
Therefore, a preparation method of smoked eel head containing self-peptide is provided.
Disclosure of Invention
Based on the technical problems in the prior art, the invention provides the preparation method of the smoked eel head containing the self-body peptide, which can realize smoking at low temperature, shorten the heating time, ensure more thorough smoking, have good product color and luster and lock lipid, and overcomes the defects in the prior art.
The invention provides a preparation method of smoked eel head containing self-peptide, which comprises the following steps:
s1: temporary culture: stopping feeding and culturing the eels in the water solution containing silicate and calcium for 12-24 h;
s2: and (3) freezing and dusk: putting eel into ice sickness machine at 4 deg.C, and stirring until eel is coma;
s3: slaughtering and taking heads: slaughtering coma eel, processing meat segment, and collecting eel head;
s4: removing mucus: uniformly coating a mucus remover on the surface of the eel head, and then cleaning with a glacial acetic acid aqueous solution with the pH value of 3.5-4.5;
s5: trimming and stringing: firstly removing eel gills and blood clots, cleaning, symmetrically cutting eel heads, and stringing the eel heads with bamboo sticks;
s6: cooking: sequentially carrying out white roasting, stewing and baking treatment on the strung eel head;
s7: adding peptide for flavoring: seasoning the cooked eel heads by seasoning serous fluid, and then baking the eel heads in baking equipment for 6 to 7min at the baking temperature of 360 to 370 ℃;
s8: spray smoking: coating dried eel with gauze, adding the compound smoking solution-phosphate mixture into a spray tank, and spray-heating the eel obtained in S7 until the central temperature of eel reaches 70 deg.C, smoking for 2 hr;
s9: freezing: taking off gauze, naturally cooling, quickly freezing, passing through the largest ice crystal generation region at the highest speed to reduce cell tissue damage, keeping good taste and quality, and allowing central temperature of roasted eel to reach below-18 deg.C within 30min to obtain smoked eel head containing self-peptide.
Preferably, the mucus removing agent in S4 comprises the following raw materials in parts by weight: 30-50 parts of starch, 10-15 parts of mucin hydrolase and 20-30 parts of calcium carbonate, wherein the enzyme activity of the mucin hydrolase is 50 ten thousand U/g.
Preferably, the process of white firing in S6 is: baking eel heads in a baking device for 8min at 355-360 deg.C; the cooking process comprises the following steps: feeding the white eel heads into a cooking device for cooking for 10-15 min at 110-120 ℃; the baking process comprises the following steps: and (3) baking the steamed eel head in an oven for 6min at the baking temperature of 340-345 ℃.
Preferably, the seasoning slurry in the S7 comprises the following components in percentage by mass: 0.1 to 0.3 percent of eel self-peptide powder, 25 to 30 percent of raw juice soy sauce, 15 to 30 percent of water, 5 to 10 percent of mirin, 15 to 30 percent of glucose syrup, 10 to 15 percent of white granulated sugar, 1.5 to 5 percent of monosodium glutamate, 2.5 to 5 percent of modified starch and 0.2 to 0.4 percent of food additive.
Preferably, the preparation process of the composite liquid smoke-phosphate mixture in S8 is as follows: drying, crushing, sieving and grading a mixture of 30g of waste tea branches and 10g of hawthorn seeds, adding 6-10% of sucrose, pyrolyzing for 30-90 min under a dry distillation voltage of 100-200V, standing for 72h at a low temperature, adding 270ml of water, adsorbing by using macroporous resin, filtering, completely separating tar from the composite smoking liquid to obtain the composite smoking liquid, and adding 10g of composite phosphate for mixing.
Preferably, the composite phosphate is formed by mixing sodium pyrophosphate and sodium tripolyphosphate in a mass ratio of 1: 1-4.
Preferably, in S9, pre-cooling is performed before quick freezing, the product temperature is preferably reduced to below 10 ℃, and the temperature of the maximum ice crystal generation region is-5 to-1 ℃.
The invention has the beneficial effects that:
the invention provides a preparation method of smoked eel head containing self-peptide, which adopts liquid smoking technology to process smoking products, can realize smoking at low temperature and shorten the heating time; the finished product contains the self-peptide, and the quality is high; the spray liquid is used for smoking, the aerosol form is helpful for soaking the liquid to enable the liquid smoke to penetrate into eel bodies through holes, and soaking the eel in gas atmosphere, so that smoking is more thorough, smoking time is saved, product color and luster are improved, and fat is locked.
Detailed Description
The present invention will be further illustrated with reference to the following specific examples.
Example 1
The embodiment provides a preparation method of smoked eel head containing self-peptide, which comprises the following steps:
s1: temporary culture: stopping feeding eel in the water solution containing silicate and calcium for 12 h;
s2: and (3) freezing and dusk: putting eel into ice sickness machine at 4 deg.C, and stirring until eel is coma;
s3: slaughtering and taking heads: slaughtering coma eel, processing meat segment, and collecting eel head;
s4: removing mucus: uniformly coating a mucus remover on the surface of the eel head, and then cleaning with glacial acetic acid water solution with the pH value of 3.5;
s5: trimming and stringing: firstly removing eel gills and blood clots, cleaning, symmetrically cutting eel heads, and stringing the eel heads with bamboo sticks;
s6: cooking: sequentially carrying out white roasting, stewing and baking treatment on the strung eel head;
s7: adding peptide for flavoring: seasoning the cooked eel head with seasoning slurry, and baking in a baking device for 6min at 360 deg.C;
s8: spray smoking: coating dried eel with gauze, adding the compound smoking solution-phosphate mixture into a spray tank, and spray-heating the eel obtained in S7 until the central temperature of eel reaches 70 deg.C, smoking for 2 hr;
s9: freezing: taking off gauze, naturally cooling, quickly freezing, passing through the largest ice crystal generation region at the highest speed to reduce cell tissue damage, keeping good taste and quality, and allowing central temperature of roasted eel to reach below-18 deg.C within 30min to obtain smoked eel head containing self-peptide.
The mucus remover in the S4 comprises the following raw materials in parts by weight: 35 parts of starch, 15 parts of mucinase and 26 parts of calcium carbonate, wherein the enzyme activity of the mucinase is 50 ten thousand U/g.
The process of the white firing in S6 is: baking eel head in baking equipment at 360 deg.C for 8 min; the cooking process comprises the following steps: feeding the white eel head into a cooking device for 10min, wherein the cooking temperature is 120 ℃; the baking process comprises the following steps: baking the cooked eel head in an oven for 6min at 340 deg.C.
The seasoning slurry in the S7 comprises the following components in percentage by mass: 0.3% of eel autogenous peptide powder, 30% of raw juice soy sauce, 28.5% of water, 5% of mirin, 15% of glucose syrup, 15% of white granulated sugar, 3% of monosodium glutamate, 3% of modified starch and 0.2% of food additive.
The preparation process of the composite liquid smoke-phosphate mixture in the S8 comprises the following steps: drying, crushing, sieving and grading a mixture of 30g of waste tea branches and 10g of hawthorn seeds, adding 7% of sucrose, pyrolyzing for 60min under 150V dry distillation voltage, standing for 72h at low temperature, adding 270ml of water, adsorbing by using macroporous resin, filtering to completely separate tar from the composite smoking liquid, obtaining the composite smoking liquid, and adding 10g of composite phosphate to mix.
The composite phosphate is formed by mixing sodium pyrophosphate and sodium tripolyphosphate with the mass ratio of 1: 2.
In S9, pre-cooling is carried out before quick freezing, the temperature of the product is reduced to 10 ℃, and the temperature of the maximum ice crystal generation area is-5 ℃.
Example 2
The embodiment provides a preparation method of smoked eel head containing self-peptide, which comprises the following steps:
s1: temporary culture: stopping feeding eel in the water solution containing silicate and calcium for 18 h;
s2: and (3) freezing and dusk: putting eel into ice sickness machine at 4 deg.C, and stirring until eel is coma;
s3: slaughtering and taking heads: slaughtering coma eel, processing meat segment, and collecting eel head;
s4: removing mucus: uniformly coating a mucus remover on the surface of the eel head, and then cleaning with a glacial acetic acid aqueous solution with the pH value of 4;
s5: trimming and stringing: firstly removing eel gills and blood clots, cleaning, symmetrically cutting eel heads, and stringing the eel heads with bamboo sticks;
s6: cooking: sequentially carrying out white roasting, stewing and baking treatment on the strung eel head;
s7: adding peptide for flavoring: seasoning the cooked eel head with seasoning slurry, and baking in a baking device for 6min at 360 deg.C;
s8: spray smoking: coating dried eel with gauze, adding the compound smoking solution-phosphate mixture into a spray tank, and spray-heating the eel obtained in S7 until the central temperature of eel reaches 70 deg.C, smoking for 2 hr;
s9: freezing: taking off gauze, naturally cooling, quickly freezing, passing through the largest ice crystal generation region at the highest speed to reduce cell tissue damage, keeping good taste and quality, and allowing central temperature of roasted eel to reach below-18 deg.C within 30min to obtain smoked eel head containing self-peptide.
The mucus remover in the S4 comprises the following raw materials in parts by weight: 45 parts of starch, 12 parts of mucinase and 30 parts of calcium carbonate, wherein the enzyme activity of the mucinase is 50 ten thousand U/g.
The process of the white firing in S6 is: baking eel head in baking equipment at 360 deg.C for 8 min; the cooking process comprises the following steps: feeding the white eel head into a cooking device for 15min, wherein the cooking temperature is 120 ℃; the baking process comprises the following steps: baking the cooked eel head in an oven for 6min at 345 deg.C.
The seasoning slurry in the S7 comprises the following components in percentage by mass: 0.2% of eel autogenous peptide powder, 25% of raw juice soy sauce, 27.5% of water, 7% of mirin, 20% of glucose syrup, 10% of white granulated sugar, 5% of monosodium glutamate, 5% of modified starch and 0.3% of food additive.
The preparation process of the composite liquid smoke-phosphate mixture in the S8 comprises the following steps: drying, crushing, sieving and grading a mixture of 30g of waste tea branches and 10g of hawthorn seeds, adding 10% of sucrose, pyrolyzing for 90min under the dry distillation voltage of 200V, standing for 72h at low temperature, adding 270ml of water, adsorbing by using macroporous resin, filtering to completely separate tar from the composite smoking liquid, obtaining the composite smoking liquid, and adding 10g of composite phosphate to mix.
The composite phosphate is formed by mixing sodium pyrophosphate and sodium tripolyphosphate with the mass ratio of 1: 2.
In S9, pre-cooling is carried out before quick freezing, the temperature of the product is reduced to 10 ℃, and the temperature of the maximum ice crystal generation area is-3 ℃.
Example 3
The embodiment provides a preparation method of smoked eel head containing self-peptide, which comprises the following steps:
s1: temporary culture: stopping feeding eel in the water solution containing silicate and calcium for 18 h;
s2: and (3) freezing and dusk: putting eel into ice sickness machine at 4 deg.C, and stirring until eel is coma;
s3: slaughtering and taking heads: slaughtering coma eel, processing meat segment, and collecting eel head;
s4: removing mucus: uniformly coating a mucus remover on the surface of the eel head, and then cleaning with a glacial acetic acid aqueous solution with the pH value of 4;
s5: trimming and stringing: firstly removing eel gills and blood clots, cleaning, symmetrically cutting eel heads, and stringing the eel heads with bamboo sticks;
s6: cooking: sequentially carrying out white roasting, stewing and baking treatment on the strung eel head;
s7: adding peptide for flavoring: seasoning the cooked eel head with seasoning slurry, and baking in a baking device at 365 deg.C for 7 min;
s8: spray smoking: coating dried eel with gauze, adding the compound smoking solution-phosphate mixture into a spray tank, and spray-heating the eel obtained in S7 until the central temperature of eel reaches 70 deg.C, smoking for 2 hr;
s9: freezing: taking off gauze, naturally cooling, quickly freezing, passing through the largest ice crystal generation region at the highest speed to reduce cell tissue damage, keeping good taste and quality, and allowing central temperature of roasted eel to reach below-18 deg.C within 30min to obtain smoked eel head containing self-peptide.
The mucus remover in the S4 comprises the following raw materials in parts by weight: 35 parts of starch, 14 parts of mucinase and 25 parts of calcium carbonate, wherein the enzyme activity of the mucinase is 50 ten thousand U/g.
The process of the white firing in S6 is: baking eel head in baking equipment at 360 deg.C for 8 min; the cooking process comprises the following steps: feeding the white eel head into a cooking device for 12min, wherein the cooking temperature is 115 ℃; the baking process comprises the following steps: baking the cooked eel head in an oven for 6min at 345 deg.C.
The seasoning slurry in the S7 comprises the following components in percentage by mass: 0.2% of eel self-peptide powder, 26% of raw juice soy sauce, 19.5% of water, 8% of mirin, 25% of glucose syrup, 13% of white granulated sugar, 4% of monosodium glutamate, 4% of modified starch and 0.3% of food additive.
The preparation process of the composite liquid smoke-phosphate mixture in the S8 comprises the following steps: drying, crushing and sieving a mixture of 30g of waste tea branches and 10g of hawthorn seeds, adding 9% of sucrose, pyrolyzing for 60min under 130V dry distillation voltage, standing for 72h at low temperature, adding 270ml of water, adsorbing by using macroporous resin, filtering, completely separating tar from the composite smoking liquid, obtaining the composite smoking liquid, and adding 10g of composite phosphate for mixing.
The composite phosphate is formed by mixing sodium pyrophosphate and sodium tripolyphosphate with the mass ratio of 1: 3.
In S9, pre-cooling is carried out before quick freezing, the temperature of the product is reduced to 10 ℃, and the temperature of the maximum ice crystal generation area is-5 ℃.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (7)
1. A preparation method of smoked eel heads containing self-peptide is characterized by comprising the following steps:
s1: temporary culture: stopping feeding and culturing the eels in the water solution containing silicate and calcium for 12-24 h;
s2: and (3) freezing and dusk: putting eel into ice sickness machine at 4 deg.C, and stirring until eel is coma;
s3: slaughtering and taking heads: slaughtering coma eel, processing meat segment, and collecting eel head;
s4: removing mucus: uniformly coating a mucus remover on the surface of the eel head, and then cleaning with a glacial acetic acid aqueous solution with the pH value of 3.5-4.5;
s5: trimming and stringing: firstly removing eel gills and blood clots, cleaning, symmetrically cutting eel heads, and stringing the eel heads with bamboo sticks;
s6: cooking: sequentially carrying out white roasting, stewing and baking treatment on the strung eel head;
s7: adding peptide for flavoring: seasoning the cooked eel heads by seasoning serous fluid, and then baking the eel heads in baking equipment for 6 to 7min at the baking temperature of 360 to 370 ℃;
s8: spray smoking: coating dried eel with gauze, adding the compound smoking solution-phosphate mixture into a spray tank, and spray-heating the eel obtained in S7 until the central temperature of eel reaches 70 deg.C, smoking for 2 hr;
s9: freezing: taking off gauze, naturally cooling, quickly freezing, passing through the largest ice crystal generation region at the highest speed to reduce cell tissue damage, keeping good taste and quality, and allowing central temperature of roasted eel to reach below-18 deg.C within 30min to obtain smoked eel head containing self-peptide.
2. The method for preparing smoked eel head containing self-peptide as claimed in claim 1, wherein the mucus removing agent in S4 comprises the following raw materials in parts by weight: 30-50 parts of starch, 10-15 parts of mucin hydrolase and 20-30 parts of calcium carbonate, wherein the enzyme activity of the mucin hydrolase is 50 ten thousand U/g.
3. The method for preparing smoked eel head containing self-peptide as claimed in claim 1, wherein the white burning process in S6 is: baking eel heads in a baking device for 8min at 355-360 deg.C; the cooking process comprises the following steps: feeding the white eel heads into a cooking device for cooking for 10-15 min at 110-120 ℃; the baking process comprises the following steps: and (3) baking the steamed eel head in an oven for 6min at the baking temperature of 340-345 ℃.
4. The method for preparing smoked eel head containing self-peptide as claimed in claim 1, wherein the seasoning syrup in S7 comprises the following components by weight percent: 0.1 to 0.3 percent of eel self-peptide powder, 25 to 30 percent of raw juice soy sauce, 15 to 30 percent of water, 5 to 10 percent of mirin, 15 to 30 percent of glucose syrup, 10 to 15 percent of white granulated sugar, 1.5 to 5 percent of monosodium glutamate, 2.5 to 5 percent of modified starch and 0.2 to 0.4 percent of food additive.
5. The method of claim 1, wherein the step of preparing the composite liquid smoke-phosphate mixture in S8 comprises: drying, crushing, sieving and grading a mixture of 30g of waste tea branches and 10g of hawthorn seeds, adding 6-10% of sucrose, pyrolyzing for 30-90 min under a dry distillation voltage of 100-200V, standing for 72h at a low temperature, adding 270ml of water, adsorbing by using macroporous resin, filtering, completely separating tar from the composite smoking liquid to obtain the composite smoking liquid, and adding 10g of composite phosphate for mixing.
6. The method for preparing the smoked eel head containing the self-peptide according to claim 5, wherein the composite phosphate is prepared by mixing sodium pyrophosphate and sodium tripolyphosphate in a mass ratio of 1: 1-4.
7. The method for preparing smoked eel head containing self-peptide as claimed in claim 1, wherein the step S9 is pre-cooling before quick freezing, preferably, the product temperature is reduced to below 10 ℃, and the temperature of the maximum ice crystal generation region is between-5 ℃ and-1 ℃.
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| CN102150892A (en) * | 2011-01-28 | 2011-08-17 | 长乐聚泉食品有限公司 | Baked eel viscera and production process thereof |
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| CN106879984A (en) * | 2017-02-27 | 2017-06-23 | 厦门同泉水产食品有限公司 | Roast eel fish head and its production technology |
| CN110622888A (en) * | 2019-09-05 | 2019-12-31 | 福建铭发水产开发有限公司 | Preparation method of smoked and roasted eel |
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| CN102150892A (en) * | 2011-01-28 | 2011-08-17 | 长乐聚泉食品有限公司 | Baked eel viscera and production process thereof |
| CN102160657A (en) * | 2011-03-01 | 2011-08-24 | 福建福铭食品有限公司 | Processing technique of quick-freezing roasted eels with bay leaf flavor |
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Application publication date: 20210406 |