CN112602902A - Preparation method of rainbow trout food rich in vitamin D - Google Patents
Preparation method of rainbow trout food rich in vitamin D Download PDFInfo
- Publication number
- CN112602902A CN112602902A CN202011495521.0A CN202011495521A CN112602902A CN 112602902 A CN112602902 A CN 112602902A CN 202011495521 A CN202011495521 A CN 202011495521A CN 112602902 A CN112602902 A CN 112602902A
- Authority
- CN
- China
- Prior art keywords
- parts
- rainbow trout
- fish meat
- oil
- vitamin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 27
- 229930003316 Vitamin D Natural products 0.000 title claims abstract description 20
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 title claims abstract description 20
- 235000019166 vitamin D Nutrition 0.000 title claims abstract description 20
- 239000011710 vitamin D Substances 0.000 title claims abstract description 20
- 150000003710 vitamin D derivatives Chemical class 0.000 title claims abstract description 20
- 229940046008 vitamin d Drugs 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 241001327682 Oncorhynchus mykiss irideus Species 0.000 title 1
- 241000277275 Oncorhynchus mykiss Species 0.000 claims abstract description 50
- 238000005554 pickling Methods 0.000 claims abstract description 32
- 239000000796 flavoring agent Substances 0.000 claims abstract description 25
- 235000019634 flavors Nutrition 0.000 claims abstract description 25
- 238000003756 stirring Methods 0.000 claims abstract description 12
- 238000005520 cutting process Methods 0.000 claims abstract description 9
- 241000251468 Actinopterygii Species 0.000 claims description 60
- 235000013372 meat Nutrition 0.000 claims description 57
- 239000000463 material Substances 0.000 claims description 31
- 238000002156 mixing Methods 0.000 claims description 20
- 239000003921 oil Substances 0.000 claims description 19
- 235000019198 oils Nutrition 0.000 claims description 19
- 239000002994 raw material Substances 0.000 claims description 13
- 235000002566 Capsicum Nutrition 0.000 claims description 12
- 239000006002 Pepper Substances 0.000 claims description 9
- 235000016761 Piper aduncum Nutrition 0.000 claims description 9
- 235000017804 Piper guineense Nutrition 0.000 claims description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims description 9
- 244000000231 Sesamum indicum Species 0.000 claims description 9
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 9
- 239000000284 extract Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 229940041514 candida albicans extract Drugs 0.000 claims description 7
- 230000005686 electrostatic field Effects 0.000 claims description 7
- 235000015067 sauces Nutrition 0.000 claims description 7
- 238000010257 thawing Methods 0.000 claims description 7
- 239000012138 yeast extract Substances 0.000 claims description 7
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 244000304337 Cuminum cyminum Species 0.000 claims description 6
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000021168 barbecue Nutrition 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 5
- 239000008158 vegetable oil Substances 0.000 claims description 5
- 206010021143 Hypoxia Diseases 0.000 claims description 4
- 235000004347 Perilla Nutrition 0.000 claims description 4
- 244000124853 Perilla frutescens Species 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 4
- 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 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 244000068988 Glycine max Species 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 241000758706 Piperaceae Species 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000000341 volatile oil Substances 0.000 claims description 3
- 241000722363 Piper Species 0.000 claims 3
- 238000004519 manufacturing process Methods 0.000 claims 2
- 206010002660 Anoxia Diseases 0.000 claims 1
- 241000976983 Anoxia Species 0.000 claims 1
- 230000007953 anoxia Effects 0.000 claims 1
- 230000000052 comparative effect Effects 0.000 description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 239000000047 product Substances 0.000 description 8
- 235000011194 food seasoning agent Nutrition 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- 240000003889 Piper guineense Species 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 235000015097 nutrients Nutrition 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 230000003203 everyday effect Effects 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 230000002829 reductive effect Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 230000007306 turnover Effects 0.000 description 3
- 235000019583 umami taste Nutrition 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 235000019607 umami taste sensations Nutrition 0.000 description 2
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 241000277331 Salmonidae Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000020669 docosahexaenoic acid Nutrition 0.000 description 1
- 230000005684 electric field Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000015090 marinades Nutrition 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019638 tenderness Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Images
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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/365—Thawing subsequent to freezing
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the technical field of food, and particularly discloses a preparation method of rainbow trout food rich in vitamin D, which comprises the following steps: s2, unfreezing; s3, pickling; s4, cutting into blocks; s5, baking; s6, frying; and S7, stirring. The rainbow trout food provided by the invention has good delicate flavor and tenderness, almost no fishy smell, good flavor and rich vitamin D.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a preparation method of rainbow trout food rich in vitamin D.
Background
Rainbow trout, which is a cold water fish of salmonidae, is a precious variety in fish, is known as 'ginseng in water', has high nutritive value and delicious meat quality, contains rich protein, unsaturated fatty acid, vitamin D and other nutrient substances, and can be used as a good source of DHA, vitamin D, essential amino acid and other nutrient substances.
The rainbow trout has higher requirement on the dissolved oxygen amount of water (the dissolved oxygen amount is more than or equal to 5mg/L), the rainbow trout dies due to oxygen deficiency almost every day, and farmers can immediately salvage, wash and freeze the rainbow trout die due to oxygen deficiency and sell the rainbow trout as frozen rainbow trout, but the selling price is greatly reduced, the selling amount is limited, and the loss of the farmers due to oxygen deficiency death cannot be compensated, so that the rainbow trout is further processed into cooked food products, the economic loss caused by the problem can be solved, the product forms of the rainbow trout are enriched, the product consumption convenience is improved, the trouble of consumers in eating water products is avoided, the selling predicament of the existing rainbow trout is broken, and the development of the rainbow trout industry is promoted.
During the deep processing of rainbow trout, the following problems can occur: (1) before processing, frozen fish meat needs to be thawed, the existing thawing mode is to directly thaw the rainbow trout at room temperature, and after thawing, the delicate flavor, tenderness, nutrient substances and the like of the rainbow trout fish meat are greatly reduced; and (2) the blending degree of the seasonings adopted in the prior deep processing is poor, the fishy smell is heavier, and the flavor is poor.
Disclosure of Invention
The invention aims to provide a preparation method of rainbow trout food rich in vitamin D, which has good delicate flavor and tenderness, almost no fishy smell and good flavor.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a preparation method of rainbow trout food rich in vitamin D comprises the following steps:
s2, unfreezing: unfreezing the frozen fish meat in a 6-9KV high-voltage electrostatic field, wherein the high-voltage electrostatic field is arranged in a low-temperature environment at 0-4 ℃;
s3, pickling: firstly, dissolving and filtering a pickling material to obtain a pickling solution; injecting pickling solution into the fish meat obtained in S2, and pickling in a refrigerator at 4 deg.C for 30-60 min; the pickling material comprises the following raw materials in parts by weight: 0.6-1.0 part of salt, 1.0-1.5 parts of sugar, 0.1-0.4 part of monosodium glutamate, 1.5-2.5 parts of cooking wine, 1.2-1.8 parts of perilla extract and 0.2-0.5 part of yeast extract;
s4, cutting into blocks: cutting the fish meat obtained in the step S3 into fish meat blocks;
s5, baking: baking the fish blocks obtained in the step S4 at 50-70 ℃ for 80-100min in a first stage, at 80-100 ℃ in a second stage, and for 55-65min in a second stage;
s6, frying: pouring vegetable oil into frying equipment, heating the oil to the temperature of 140-;
s7, stirring: weighing the stirring materials and the fish meat blocks obtained in the step S6, and uniformly stirring to obtain the rainbow trout food; the mixing materials comprise spicy mixing materials, barbecue mixing materials or sauce fragrant mixing materials;
the spicy mixing material comprises the following raw materials in parts by weight: 1.5-2.5 parts of sugar, 0.5-1.5 parts of sesame, 0.3-0.8 part of pepper powder, 0.03-0.08 part of chilli extract, 0.5-1.5 parts of spicy oil, 0.5-1.5 parts of pepper essential oil and 5-10 parts of oil pepper;
the barbecue mixing material comprises the following raw materials in parts by weight: 1-2 parts of sugar, 0.5-1.0 part of cumin oil, 5-10 parts of oil peppers, 0.5-1.5 parts of cumin powder, 0.5-1.5 parts of sesame and 0.05-0.15 part of chilli extract;
the sauce flavor mixing material comprises the following raw materials in parts by weight: 1.5 to 1.8 portions of sugar, 5 to 8 portions of flavor oil fermented soya beans, 0.3 to 0.5 portion of yeast extract and 0.5 to 1.5 portions of sesame.
The principle and the beneficial effects of the technical scheme are as follows:
(1) the rainbow trout food prepared by the technical scheme has the advantages of full meat quality, good delicate flavor, good tenderness, good flavor and no fishy smell, can make up for the loss of farmers caused by anoxic death, enriches the product forms of the rainbow trout, improves the product consumption convenience, and can avoid the consideration of consumers for the aquatic products, thereby breaking the sale predicament of the existing rainbow trout and promoting the development of the rainbow trout industry.
(2) This technical scheme utilizes the effect of high-voltage electric field micro-energy output, makes frozen stock flesh of fish unfreeze, and the speed of unfreezing is fast, and the flesh of fish temperature distribution after unfreezing is even, and the juice runs off fewly, and the flesh of fish delicate flavor is good to can effectively prevent the grease acidizing of flesh of fish.
The high-voltage electrostatic field also has the functions of inhibiting and killing microorganisms, and is favorable for keeping the quality of fish meat.
(3) As the nutriology recommends that adults should supplement 5-10 mug of vitamin D every day, in the technical scheme, the content of the vitamin D in 100g of rainbow trout food is more than or equal to 5 mug, the nutritional ingredients are rich, and the rainbow trout food can be eaten as health-care food every day.
(4) The pickling mode adopted by the technical scheme S3 can shorten the pickling time, reduce the breeding of microorganisms in the pickling process, improve the flavor of food, remove fishy smell and reduce the using amount of salt.
Drawings
FIG. 1 is a flowchart illustrating the embodiment 1 of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The following is further detailed by way of specific embodiments:
example 1
The embodiment provides a preparation method of a vitamin D-enriched rainbow trout food, which specifically comprises the following steps (the flow is shown in figure 1):
s1, freezing and storing: cutting head and tail, removing viscera, cutting fish meat from back, and freezing at-18 deg.C.
S2, unfreezing: unfreezing 40 parts of fish meat stored for 22 days in a 6KV high-voltage electrostatic field, wherein the high-voltage electrostatic field is arranged in a low-temperature environment at 0 ℃; the water content of the unfrozen fish is 75-85%, the juice loss is less, and the texture, the delicate flavor and the glossiness of the unfrozen fish are guaranteed.
S3, pickling: firstly, dissolving and filtering a pickling material to obtain a pickling solution; injecting pickling solution into the fish meat obtained in S2, and pickling in a refrigerator at 4 deg.C for 30 min; the pickling material comprises the following raw materials in parts by weight: 1.0 part of salt, 1.0 part of sugar, 0.1 part of monosodium glutamate, 1.5 parts of cooking wine, 1.2 parts of perilla extract and 0.2 part of yeast extract.
The method is mainly used for removing the fishy smell of the rainbow trout flesh; the step adopts injection pickling and pickling of fish meat blocks in a refrigerator at 4 ℃ so as to inhibit the breeding of microorganisms in the pickling process. In particular, the cooking wine and the perilla in the pickling material mainly have the functions of removing fishy smell, and in addition, the yeast extract can increase the thick taste of meat, reduce the using amount of salt and simultaneously have certain functions of removing fishy smell and covering peculiar smell; the salt provides salty taste, and has the effects of removing fishy smell, improving freshness, removing greasy, reducing or masking peculiar smell, improving water holding capacity of meat products, and improving meat quality (sodium chloride can activate protein, increase hydration and water binding capacity); monosodium glutamate and sugar (preferably white sugar) can improve meat flavor and improve meat delicate flavor.
S4, cutting into blocks: placing the pickled fish meat in a meat cutter, and cutting into fish meat blocks of 2cm × 2cm-3cm × 3 cm. The reason why the fish meat block size is controlled by the embodiment is that: the food is convenient to package and eat; ② the seasoning is convenient for tasting.
S5, baking: and (3) putting the fish blocks obtained in the step (S4) into a baking pan, wherein the filling thickness is not more than 4cm (ensuring thorough baking), then putting the fish blocks into the baking pan for baking in stages, wherein the baking temperature in the first stage is 50 ℃, the baking time is 80min, after 5-10min of stagnation, the baking in the second stage is started, the baking temperature in the second stage is 80 ℃, the baking time is 55min, and the moisture content is reduced to 55-60%.
The reason why the present embodiment employs two bakings is that: the fish meat has more prominent delicate flavor, better tenderness and more layered taste and meat quality.
S6, frying: and (3) pouring vegetable oil accounting for 10 percent of the mass of the baked fish blocks into a frying device, heating the vegetable oil to 140 ℃, putting the fish blocks obtained in the step (S5) into the frying device, frying and dehydrating the fish blocks (the fish blocks are added while care is taken to prevent oil splashing and scalding), and frying for 110S to reduce the water content to 30-35 percent. The oil temperature and the frying time are strictly controlled in the step, so that the fish meat is brighter in color and more prominent in delicate flavor.
After the frying is finished, fishing out the fish blocks and placing the fish blocks in a clean turnover box for later use. The turnover box is cleaned in advance, the water is drained, and the turnover box is wiped by 75% ethanol solution for sterilization.
The preferred vegetable oil in this example is rapeseed oil with a strong aroma.
S7, stirring: weighing the stirring materials and the fish meat blocks obtained in the step S6, and uniformly stirring to obtain the rainbow trout food; the seasoning is a spicy seasoning, and the spicy seasoning comprises the following raw materials in parts by weight: 1.5 parts of sugar, 0.5 part of sesame, 0.3 part of pepper powder, 0.03 part of chilli extract, 0.5 part of spicy oil, 0.5 part of pepper essential oil and 5 parts of oil pepper.
S8, packaging and sealing: and (4) bagging the fish blocks obtained in the step (S7) according to weighing requirements, and sealing in vacuum.
S9, sterilization: the package obtained in S8 was sterilized at 121 ℃ under a pressure of 0.18MPa for 25 min.
S10, washing and drying the bag: and S9, cleaning the sterilized product, and drying with cold air.
S11, lamp detection and metal detection: and (5) performing light inspection and metal inspection on the product sterilized in the S9.
The rainbow trout food finally prepared by the embodiment has no fishy smell, good meat tenderness, rich nutrient components, good delicate flavor and rich vitamin D content.
Example 2
This example differs from example 1 mainly in that: the mixing material is a barbecue mixing material which comprises the following raw materials in parts by weight: 1 part of sugar, 0.5 part of cumin oil, 5 parts of oil peppers, 0.5 part of cumin powder, 0.5 part of sesame and 0.05 part of chilli extract.
Example 3
This example differs from example 1 mainly in that: the sauce flavor mixing material is a sauce flavor mixing material and comprises the following raw materials in parts by weight: 1.5 parts of sugar, 5 parts of flavored oil fermented soya beans, 0.3 part of yeast extract and 0.5 part of sesame.
Examples 4 to 9
The seasonings of example 1, example 4 and example 7 are spicy seasonings; the dressings of examples 2, 5 and 8 were barbeque dressings; the mixes of example 3, example 6 and example 9 were sauce mixes. Specifically, the differences between examples 1 to 9 are shown in Table 1 below.
Comparative example 1
Comparative example 1 differs from example 1 in that: s2 of comparative example 1 is thawing the fish meat at room temperature.
Experiment one: sensory analysis and vitamin content of thawed fish meat
The sensory score of the rainbow trout flesh is designed by referring to the sensory requirements in GB/T18108-2008 fresh sea fish. The fish meat of examples 1 to 9 and comparative example 1 was subjected to sensory evaluation (full score of 10 points) after thawing at S2, the sensory evaluation of which is shown in table 2 below:
and (4) conclusion:
(1) as can be seen from table 1, examples 1-3 differ only by, prior to S3: the rainbow trout meat weights were different, and the rainbow trout meat weights of example 1 were 1.4kg, example 2 was 1.5kg, and example 3 was 2.8kg, as shown in table 2, the flesh flavor of examples 2 and 3 was more prominent than that of example 1, indicating that the rainbow trout meat having a weight of 1.5 to 2.8kg was fresher, and more preferable, the flesh flavor and tenderness of example 2 were better than those of example 3.
(2) As can be seen from table 1, examples 2 and examples 4 to 6 differ only in that the age of example 2 was 3 to 4 years, and 40 parts (45 parts in examples 4 to 6) of rainbow trout meat, the age of example 4 was 5 to 6 years, the age of example 5 was 4 to 5 years, the age of example 6 was 6 to 7 years, the umami taste of examples 4 to 6 was more prominent than that of example 2, and the fishy taste of examples 4 to 6 was less prominent, and thus it can be seen that the fishy taste of rainbow trout meat aged 4 to 7 years was less prominent.
Considering all, the rainbow trout with the weight of 1.5-2.8kg and the age of 4-7 years is preferably used for preparing the food.
In addition, the rainbow trout meat quality of example 1 was older, presumably due to the excessively long freezing time of rainbow trout, and thus the method selected rainbow trout within 21 days of freezing.
(3) Compared with the comparative example 1 (the fish meat is pink, dark and yellowish in color and luster, the fish meat of the examples 1-9 is orange, bright and lustrous, the muscle surface is white, the fish meat is compact and elastic, the texture is clear, and the vitamin D content is high), which shows that compared with the normal-temperature thawing mode of the comparative example 1, the thawing method adopted by the examples 1-9 can not damage the meat color and texture of the rainbow trout, and meanwhile, the raw material juice loss is less, and the loss of the vitamin D is less.
Comparative examples 2 and 3
In comparison with example 2, in comparative example 3, S3, the marinade was uniformly mixed with the fish meat obtained in S2, and the mixture was placed in a refrigerator at 4 ℃ and marinated for 30min while stirring every 30 min.
In comparison with example 4, S3 of comparative example 2 is prepared by uniformly mixing the pickling material with the fish meat obtained in S2, and pickling in a refrigerator at 4 deg.C for 60min while stirring every 30 min.
Experiment two: sensory analysis of pickled fish meat
After the step of S3, the tenderness, umami taste and fishy smell of the fish meat of example 2, example 4, comparative example 2 and comparative example 3 were scored, and the scoring results are shown in the following table 3.
And (4) conclusion:
(1) compared with the comparative example 3 in which the pickling material is uniformly mixed into the fish meat obtained in the S3 and then directly placed in a refrigerator at 4 ℃, the tenderness and the delicate flavor of the fish meat are better than those of the fish meat obtained in the comparative example 3 in the same pickling time; compared with comparative example 2 in which the pickling material was uniformly mixed with the fish meat obtained in S3 and then directly placed in a refrigerator at 4 ℃, example 4 had a longer pickling time, and the fish meat was better in tenderness and umami and less in fishy smell.
The foregoing detailed description of the preferred embodiments of the invention has been presented. It should be understood that numerous modifications and variations could be devised by those skilled in the art in light of the present teachings without departing from the inventive concepts. Therefore, the technical solutions available to those skilled in the art through logic analysis, reasoning and limited experiments based on the prior art according to the concept of the present invention should be within the scope of protection defined by the claims.
Claims (6)
1. The preparation method of the rainbow trout food rich in vitamin D is characterized by comprising the following steps:
s2, unfreezing: unfreezing the frozen fish meat in a 6-9KV high-voltage electrostatic field, wherein the high-voltage electrostatic field is arranged in a low-temperature environment at 0-4 ℃;
s3, pickling: firstly, dissolving and filtering a pickling material to obtain a pickling solution; injecting pickling solution into the fish meat obtained in S2, and pickling in a refrigerator at 4 deg.C for 30-60 min; the pickling material comprises the following raw materials in parts by weight: 0.6-1.0 part of salt, 1.0-1.5 parts of sugar, 0.1-0.4 part of monosodium glutamate, 1.5-2.5 parts of cooking wine, 1.2-1.8 parts of perilla extract and 0.2-0.5 part of yeast extract;
s4, cutting into blocks: cutting the fish meat obtained in the step S3 into fish meat blocks;
s5, baking: baking the fish blocks obtained in the step S4 at 50-70 ℃ for 80-100min in a first stage, at 80-100 ℃ in a second stage, and for 55-65min in a second stage;
s6, frying: pouring vegetable oil into frying equipment, heating the oil to the temperature of 140-;
s7, stirring: weighing the stirring materials and the fish meat blocks obtained in the step S6, and uniformly stirring to obtain the rainbow trout food; the mixing materials comprise spicy mixing materials, barbecue mixing materials or sauce fragrant mixing materials;
the spicy mixing material comprises the following raw materials in parts by weight: 1.5-2.5 parts of sugar, 0.5-1.5 parts of sesame, 0.3-0.8 part of pepper powder, 0.03-0.08 part of chilli extract, 0.5-1.5 parts of spicy oil, 0.5-1.5 parts of pepper essential oil and 5-10 parts of oil pepper;
the barbecue mixing material comprises the following raw materials in parts by weight: 1-2 parts of sugar, 0.5-1.0 part of cumin oil, 5-10 parts of oil peppers, 0.5-1.5 parts of cumin powder, 0.5-1.5 parts of sesame and 0.05-0.15 part of chilli extract;
the sauce flavor mixing material comprises the following raw materials in parts by weight: 1.5 to 1.8 portions of sugar, 5 to 8 portions of flavor oil fermented soya beans, 0.3 to 0.5 portion of yeast extract and 0.5 to 1.5 portions of sesame.
2. The method of making a vitamin D enriched rainbow trout food product according to claim 1, further comprising the steps of: s1, freezing and storing: the rainbow trout dead due to anoxia is frozen and stored, and the weight of the rainbow trout is 1.5-2.8 kg.
3. The method of making a vitamin D enriched rainbow trout food product according to claim 2, wherein the rainbow trout in S1 is aged 4-7 years.
4. The method for preparing rainbow trout food enriched in vitamin D as claimed in claim 1, 2 or 3, wherein S2 is thawing frozen fish meat within 21 days.
5. Method for the preparation of a vitamin D enriched rainbow trout food product according to claim 1, 2 or 3, characterized in that the fish meat mass obtained at S4 has a size of 2cm x 2cm to 3cm x 3 cm.
6. The method of claim 4, wherein the fish meat mass obtained at S4 is in the size range of 2cm x 2cm to 3cm x 3 cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011495521.0A CN112602902A (en) | 2020-12-17 | 2020-12-17 | Preparation method of rainbow trout food rich in vitamin D |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011495521.0A CN112602902A (en) | 2020-12-17 | 2020-12-17 | Preparation method of rainbow trout food rich in vitamin D |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112602902A true CN112602902A (en) | 2021-04-06 |
Family
ID=75240104
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011495521.0A Pending CN112602902A (en) | 2020-12-17 | 2020-12-17 | Preparation method of rainbow trout food rich in vitamin D |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112602902A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489768A (en) * | 2014-12-20 | 2015-04-08 | 株洲市好棒美食品有限公司 | Preparation process and product of ready-to-eat silver carps |
| CN108651896A (en) * | 2018-04-24 | 2018-10-16 | 大连工业大学 | A kind of production method of instant Ba Sha fillet |
| CN109480218A (en) * | 2018-12-10 | 2019-03-19 | 北京鼎小鱼科贸有限公司 | A kind of preparation method of instant seasoning ice fish |
| CN110037251A (en) * | 2019-04-24 | 2019-07-23 | 重庆市三品功能食品研究院有限公司 | A kind of giant salamander meal replacing food and preparation method thereof that suitable high sugared crowd eats |
| CN110692957A (en) * | 2019-11-12 | 2020-01-17 | 大连工业大学 | Method for making instant salmon fish blocks |
| CN111011765A (en) * | 2019-12-24 | 2020-04-17 | 益阳味芝元食品有限公司 | Preparation method of flavored instant marinated fish steak and fish tail product |
-
2020
- 2020-12-17 CN CN202011495521.0A patent/CN112602902A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489768A (en) * | 2014-12-20 | 2015-04-08 | 株洲市好棒美食品有限公司 | Preparation process and product of ready-to-eat silver carps |
| CN108651896A (en) * | 2018-04-24 | 2018-10-16 | 大连工业大学 | A kind of production method of instant Ba Sha fillet |
| CN109480218A (en) * | 2018-12-10 | 2019-03-19 | 北京鼎小鱼科贸有限公司 | A kind of preparation method of instant seasoning ice fish |
| CN110037251A (en) * | 2019-04-24 | 2019-07-23 | 重庆市三品功能食品研究院有限公司 | A kind of giant salamander meal replacing food and preparation method thereof that suitable high sugared crowd eats |
| CN110692957A (en) * | 2019-11-12 | 2020-01-17 | 大连工业大学 | Method for making instant salmon fish blocks |
| CN111011765A (en) * | 2019-12-24 | 2020-04-17 | 益阳味芝元食品有限公司 | Preparation method of flavored instant marinated fish steak and fish tail product |
Non-Patent Citations (1)
| Title |
|---|
| 唐梦: "《高压静电场解冻技术在食品中的研究进展》", 《食品工业科技》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104738681A (en) | Processing method of series flavor ham sausages | |
| CN105145865A (en) | Production method of spicy fish dried bean curds | |
| CN104757618B (en) | A kind of spicy caviar and its production method | |
| CN101152012A (en) | Composite nutrient fish product | |
| CN105054106B (en) | A kind of pyrus nivalis sausage and preparation method thereof | |
| CN103271385A (en) | Fish tart and processing method thereof | |
| CN109938296B (en) | Preparation method of high-elasticity fish cake | |
| CN103251075A (en) | Trepang cucumber pickle and preparation method thereof | |
| CN112471433A (en) | Canned luncheon meat and preparation method thereof | |
| CN104472623A (en) | Making method of quickly-frozen powder-adhering seafood vegetable cake | |
| CN107259413A (en) | A kind of sandwich fish-skin intestines of minced fillet and preparation method thereof | |
| CN103404917A (en) | Abalone fillet and production technology thereof | |
| CN104305346A (en) | Original cod flavor quick-frozen prepared food and processing method thereof | |
| CN112602902A (en) | Preparation method of rainbow trout food rich in vitamin D | |
| CN105962314A (en) | Preparation method of squid meat sauce | |
| CN105995648A (en) | Seafood-fish cakes and preparation method thereof | |
| CN104305347A (en) | Quick-frozen gadus conditioning food with baked fish flavor and processing method | |
| CN103653021A (en) | Laver meat ball and preparation method | |
| CN103637073A (en) | Preserved vegetable moon cake and preparation method thereof | |
| CN115251325B (en) | Processing method for improving nutrition quality of hamburger shrimp steaks | |
| CN107136386A (en) | A kind of process technology for facilitating seasoning steck | |
| CN107319389A (en) | A kind of flavor fish bag egg leisure food and preparation method thereof | |
| CN107183665A (en) | A kind of beef paste and preparation method thereof | |
| CN117356693A (en) | Preparation process of spleen-strengthening and stomach-nourishing fish balls capable of enhancing resistance | |
| CN101744188A (en) | Animal and plant compound protein soybean production and manufacturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210406 |
|
| RJ01 | Rejection of invention patent application after publication |