CN112772876A - Preparation method of sturgeon floss - Google Patents
Preparation method of sturgeon floss Download PDFInfo
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- CN112772876A CN112772876A CN202110045029.1A CN202110045029A CN112772876A CN 112772876 A CN112772876 A CN 112772876A CN 202110045029 A CN202110045029 A CN 202110045029A CN 112772876 A CN112772876 A CN 112772876A
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
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- 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
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- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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- 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
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- 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
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- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
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- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Wood Science & Technology (AREA)
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Abstract
The invention relates to the technical field of aquatic product processing, and aims to provide a preparation method of sturgeon floss, which comprises the following steps: pretreating raw materials, taking meat, steaming, pulverizing, baking, flavoring, parching, drying, loosening, and packaging. The preparation method provided by the invention is simple to operate, the processing cost is low, sturgeons are not easy to deteriorate in the production process, the prepared sturgeon floss is rich in various nutrient substances required by human bodies, the nutrition is rich, the eating is convenient, the taste is delicious, the mouthfeel is good, the digestion and absorption are fast, and the requirements of different people are met.
Description
Technical Field
The invention belongs to the technical field of aquatic product processing, and relates to a preparation method of sturgeon floss.
Background
Sturgeons belong to the orders teleostomia, telenya, teleostomia, and sturgeon. The activated stone is produced in various places of the coast and various large waters of the south and north, is large economic fish, and is one of a few activated stones living in water in the world.
In recent years, with the improvement of sturgeon breeding and breeding technologies, the sturgeon breeding industry in China is rapidly developed and becomes one of the largest countries of the sturgeon breeding industry in the world, and the total breeding amount accounts for more than 80% of the total world. However, at present, most of sturgeon product development and utilization in China still stay in the most primary eating stage, mainly selling fresh sturgeons and frozen sturgeon meat, but compared with other economic fishes, the sturgeon meat has heavier fishy smell and is difficult to accept by some consumers, so that the culture profit is low, and the phenomena of yield increase and no synergistic effect are caused. In addition, because sturgeon sexual maturity period is long, investment is large, risk is high, only a small amount of sturgeons are used for breeding and processing caviar products in China, and sustainable development of sturgeon industry is severely restricted.
Sturgeon has very high nutritive value, researches show that sturgeon muscle contains rich protein and more than ten kinds of amino acids necessary for human bodies, and the content of the amino acids in sturgeon dry matter is 80 percent higher than that in globefish and eel. The sturgeon muscle fat contains various unsaturated fatty acids, is balanced in proportion and meets the human body demand pattern, wherein the DHA and the EPA (also called brain gold) are up to 12.5 percent, and the sturgeon muscle fat has good effects of softening heart and cerebral vessels, promoting brain development and preventing senile dementia. In addition, the sturgeon meat has less connective tissue content, shorter muscle fiber, loose protein tissue, high water content, easy digestion and absorption and high utilization rate up to 90 percent, and is a high-quality processing raw material.
In the processing method of the dried fish floss, firstly, the raw materials are processed, and the dried fish floss is easily caked and unevenly loosened by the processing methods of steaming, frying, rubbing, picking and the like; the second method is a processing method comprising the steps of raw material treatment, pre-baking, rolling, frying loosening and the like, wherein the pre-baking process needs lower pre-baking temperature but longer time in order to prevent the phenomena of protein denaturation and shrinkage and uneven surface and inside water distribution, and the surface discoloration phenomenon easily occurs in the baking process to influence the sensory quality of finished products.
The dried fish floss product has high soluble protein content and low fat melting point, is easy to digest and absorb by human bodies, and is helpful for the nutrient intake of children and patients. Is a recognized nutritional health food. However, the existing dried fish floss is mostly prepared from teleost fish, and no report about the sturgeon dried fish floss is provided. The whole cartilage of the sturgeon is not stabbed, and the invention can provide a simple and easily-obtained preparation method for the sturgeon floss.
Disclosure of Invention
In order to solve the technical problems, the invention provides a preparation method of sturgeon floss, which is simple to operate, low in processing cost, not easy to deteriorate during production, soft, not easy to harden, rich in nutrition, convenient to eat, delicious in taste, good in mouthfeel, fast in digestion and absorption and capable of meeting the requirements of different people.
The scheme of the invention is as follows:
a method for preparing sturgeon floss, comprising the following steps:
(1) pretreatment of raw materials: selecting sturgeons which are fresh or thawed by running water, and removing fish heads, fish tails, fish fins, internal organs, back plates, side plates and abdominal bone plates;
(2) taking meat: splitting muscles on two sides of the pretreated sturgeon along the spine, removing fish meat with more fat on the abdomen, removing abdominal spines, cleaning, and cutting into meat sections;
(3) and (3) cooking: placing the cut meat sections on a steaming grid in an autoclave, adding ginger slices and onion sections, and steaming;
(4) smashing: peeling the stewed sturgeon meat, and dividing into meat pieces;
(5) baking: baking the meat pieces to remove water and grease;
(6) seasoning and frying: pouring the baked meat pieces into a frying pan, stir-frying with slow fire, pressing to loosen, adding seasonings, and continuously stir-frying;
(7) drying and loosening: spreading the seasoned dried fish floss on a baking tray with oil absorbing paper, baking at 85-100 deg.C for 10-15min, drying, and kneading into softer dried fish floss;
(8) packaging: and airing and cooling the sturgeon floss to room temperature, and packaging to obtain a finished sturgeon floss product.
Preferably, the fish blood is cleaned in the pretreatment process of the raw materials in the step (1), the integrity of the fish gallbladder is kept, and the blood and bile are prevented from being mixed into the sturgeon meat to influence the mouth feel of the sturgeon floss.
Preferably, said step (2) is performed by cutting into meat pieces of 3.5-5.5 cm. The pickling liquid comprises the following components in parts by weight: 0.25-0.35 part of lemon juice and 0.2-0.4 part of egg white.
Further preferably, the pickling liquid further comprises the following components in parts by weight: 0.05-0.15 part of chitosan.
Preferably, the step (3) adopts water-proof high-pressure cooking, the cooking temperature is 110-120 ℃, the cooking pressure is 75-85KPa, and the cooking time is 30-50 min.
Preferably, a water-resisting steaming mode is adopted in the steaming process in the step (3), so that the removal of water and grease of the sturgeon meat is facilitated, the immersion of external water is reduced, and the subsequent processing is facilitated; when in cooking, the scallion sections and the ginger slices with the weight of 0.3-0.5% of the fish meat are added, so that the fishy smell of the sturgeon fish meat raw material can be reduced.
Preferably, the step (4) is to break the cooked sturgeon meat into meat pieces as small as possible, so that subsequent moisture and grease removal and pressure rubbing of the dried fish floss are facilitated.
Preferably, the baking temperature in the step (5) is 130-150 ℃, the mixture is taken out after being baked for 10-15min and is uniformly stirred, and the mixture is baked for 10-15min again.
Preferably, the seasonings in the step (6) are light soy sauce, white sugar and white pepper powder, the mass ratio of the light soy sauce to the white sugar to the white pepper powder is 10%, 10% and 0.1% of the weight of the raw meat respectively, the fishy smell of the sturgeon is further removed, and the seasonings are added for several times in the frying process.
Preferably, the step (7) is baking until the water content is between 10 and 15 percent. Further dewatering and deoiling, on one hand, the mouth feel of the sturgeon floss can be improved, and the fishy smell can be reduced; on the other hand, the shelf life of the sturgeon floss can be prolonged.
Preferably, the step (8) packaging is carried out by adopting composite film vacuum packaging or can bottle packaging. The sturgeon floss is packaged in vacuum by adopting a composite film or packaged by adopting a can bottle, so that the nutritional ingredients of the sturgeon floss can be prevented from being oxidized and deteriorated, and the quality guarantee period of the sturgeon floss is prolonged.
The invention has the beneficial effects that:
(1) the dried fish floss is pickled by adding fresh lemon and egg white, so that the fishy smell is removed, and the elasticity of fish meat is increased. The water-proof steaming mode is adopted for the sturgeon meat, so that the moisture and grease in the sturgeon meat are reduced; the scallion sections and the ginger slices are added during cooking, so that the fishy smell of the sturgeon fish meat raw material is reduced; seasoning is added during frying, so that the fresh fragrance of the sturgeon floss is further enriched; and the baking treatment further reduces the content of moisture and grease, so that the subsequent rubbing and loosening processing is facilitated, the moisture and fat content in the final sturgeon floss product is controlled at a lower level, and the quality guarantee period of the sturgeon floss can be prolonged. The cooking adopts water-proof high-pressure cooking, and the processing period is shortened.
(2) Overcomes the defects that fresh sturgeons are difficult to preserve and sturgeon products are not fully processed, makes full use of sturgeon resources and is beneficial to sustainable development of sturgeon industry.
(3) The sturgeon floss prepared by the method is rich in nutrition, convenient to eat, delicious in taste and good in mouthfeel, and is easy to digest and absorb.
(4) The method has the advantages of simple operation, no food additive, low processing cost, stable and reliable quality of the prepared sturgeon floss and long shelf life.
(5) The technical steps of cooking, baking, seasoning, frying, drying and rubbing are adopted, so that the problem that the surface temperature of the material is too high and the surface hardening of the material influences the loosening property and the taste of the dried meat floss due to the fact that only the dried meat floss is fried can be avoided.
(6) Add chitosan and lemon juice in pickling liquid and mix, chitosan is under the acid condition, and even distribution is in the sturgeon system, and later stage cooking lemon juice evaporates, and it is dry to bake again for sturgeon flesh surface of fish forms the chitosan film, can effectively restrain the oxidation, also can save other anti-oxidant processing in later stage, and the process is simple, and is with low costs.
Detailed Description
The invention is further illustrated by the following examples, but the scope of the invention as claimed is not limited to the scope of the examples.
Example 1
A method for preparing sturgeon floss, comprising the following steps:
(1) pretreatment of raw materials: selecting sturgeons which are fresh or thawed by running water, and removing fish heads, fish tails, fish fins, internal organs, back plates, side plates and abdominal bone plates;
(2) taking meat: splitting muscles on two sides of the pretreated sturgeon along the spine, removing fish meat with more fat on the abdomen, removing abdominal spines, cleaning, and cutting into meat sections;
(3) and (3) cooking: placing the cut meat sections on a steaming grid in an autoclave, adding ginger slices and onion sections, and steaming;
(4) smashing: peeling the stewed sturgeon meat, and dividing into meat pieces;
(5) baking: baking the meat pieces to remove water and grease;
(6) seasoning and frying: pouring the baked meat pieces into a frying pan, stir-frying with slow fire, pressing to loosen, adding seasonings, and continuously stir-frying;
(7) drying and loosening: flatly spreading the seasoned dried fish floss on a baking tray with oil absorption paper, baking for 10min at 85 ℃, and continuously rubbing the dried fish floss into softer sturgeon dried fish floss;
(9) packaging: and airing and cooling the sturgeon floss to room temperature, and packaging to obtain a finished sturgeon floss product.
Preferably, the fish blood is cleaned in the pretreatment process of the raw materials in the step (1), the integrity of the fish gallbladder is kept, and the blood and bile are prevented from being mixed into the sturgeon meat to influence the mouth feel of the sturgeon floss.
Preferably, said step (2) is performed by cutting into 3.5cm meat pieces. The pickling liquid comprises the following components in parts by weight: 0.25 part of lemon juice and 0.2 part of egg white.
Further preferably, the pickling liquid further comprises the following components in parts by weight: 0.05 part of chitosan.
Preferably, the step (3) adopts water-proof high-pressure cooking, the cooking temperature is 110 ℃, the cooking pressure is 85KPa, and the cooking time is 50 min.
Preferably, a water-resisting steaming mode is adopted in the steaming process in the step (3), so that the removal of water and grease of the sturgeon meat is facilitated, the immersion of external water is reduced, and the subsequent processing is facilitated; when in cooking, the scallion sections and the ginger slices which are 0.5 percent of the weight of the fish meat are added, so that the fishy smell of the sturgeon fish meat raw material can be reduced.
Preferably, the step (4) is to break the cooked sturgeon meat into meat pieces as small as possible, so that subsequent moisture and grease removal and pressure rubbing of the dried fish floss are facilitated.
Preferably, the baking temperature in the step (5) is 130 ℃, the mixture is taken out after being baked for 15min, evenly stirred and baked for 15min again.
Preferably, the seasonings in the step (6) are light soy sauce, white sugar and white pepper powder, the mass ratio of the light soy sauce to the white sugar to the white pepper powder is 10%, 10% and 0.1% of the weight of the raw meat respectively, the fishy smell of the sturgeon is further removed, and the seasonings are added for several times in the frying process.
Preferably, the step (7) is baking until the water content is between 10 and 15 percent. Further dewatering and deoiling, on one hand, the mouth feel of the sturgeon floss can be improved, and the fishy smell can be reduced; on the other hand, the shelf life of the sturgeon floss can be prolonged.
Preferably, the step (8) packaging is carried out by adopting composite film vacuum packaging or can bottle packaging. The sturgeon floss is packaged in vacuum by adopting a composite film or packaged by adopting a can bottle, so that the nutritional ingredients of the sturgeon floss can be prevented from being oxidized and deteriorated, and the quality guarantee period of the sturgeon floss is prolonged.
Example 2
A method for preparing sturgeon floss, comprising the following steps:
(1) pretreatment of raw materials: selecting sturgeons which are fresh or thawed by running water, and removing fish heads, fish tails, fish fins, internal organs, back plates, side plates and abdominal bone plates;
(2) taking meat: splitting muscles on two sides of the pretreated sturgeon along the spine, removing fish meat with more fat on the abdomen, removing abdominal spines, cleaning, and cutting into meat sections;
(3) and (3) cooking: placing the cut meat sections on a steaming grid in an autoclave, adding ginger slices and onion sections, and steaming;
(4) smashing: peeling the stewed sturgeon meat, and dividing into meat pieces;
(5) baking: baking the meat pieces to remove water and grease;
(6) seasoning and frying: pouring the baked meat pieces into a frying pan, stir-frying with slow fire, pressing to loosen, adding seasonings, and continuously stir-frying;
(7) drying and loosening: flatly spreading the seasoned dried fish floss on a baking tray with oil absorption paper, baking for 10min at 100 ℃, and continuously rubbing the dried fish floss into softer sturgeon dried fish floss;
(10) packaging: and airing and cooling the sturgeon floss to room temperature, and packaging to obtain a finished sturgeon floss product.
Preferably, the fish blood is cleaned in the pretreatment process of the raw materials in the step (1), the integrity of the fish gallbladder is kept, and the blood and bile are prevented from being mixed into the sturgeon meat to influence the mouth feel of the sturgeon floss.
Preferably, said step (2) is performed by cutting into 5.5cm meat pieces. The pickling liquid comprises the following components in parts by weight: 0.35 part of lemon juice and 0.4 part of egg white.
Further preferably, the pickling liquid further comprises the following components in parts by weight: 0.15 part of chitosan.
Preferably, the step (3) adopts water-resisting high-pressure cooking, the cooking temperature is 120 ℃, the cooking pressure is 75KPa, and the cooking time is 50 min.
Preferably, a water-resisting steaming mode is adopted in the steaming process in the step (3), so that the removal of water and grease of the sturgeon meat is facilitated, the immersion of external water is reduced, and the subsequent processing is facilitated; when in cooking, the scallion sections and the ginger slices which are 0.5 percent of the weight of the fish meat are added, so that the fishy smell of the sturgeon fish meat raw material can be reduced.
Preferably, the step (4) is to break the cooked sturgeon meat into meat pieces as small as possible, so that subsequent moisture and grease removal and pressure rubbing of the dried fish floss are facilitated.
Preferably, the baking temperature in the step (5) is 150 ℃, the mixture is taken out after being baked for 10min, evenly stirred and baked for 10min again.
Preferably, the seasonings in the step (6) are light soy sauce, white sugar and white pepper powder, the mass ratio of the light soy sauce to the white sugar to the white pepper powder is 10%, 10% and 0.1% of the weight of the raw meat respectively, the fishy smell of the sturgeon is further removed, and the seasonings are added for several times in the frying process.
Preferably, the step (7) is baking to a moisture content of 10%. Further dewatering and deoiling, on one hand, the mouth feel of the sturgeon floss can be improved, and the fishy smell can be reduced; on the other hand, the shelf life of the sturgeon floss can be prolonged.
Preferably, the step (8) packaging is carried out by adopting composite film vacuum packaging or can bottle packaging. The sturgeon floss is packaged in vacuum by adopting a composite film or packaged by adopting a can bottle, so that the nutritional ingredients of the sturgeon floss can be prevented from being oxidized and deteriorated, and the quality guarantee period of the sturgeon floss is prolonged.
Example 3
A method for preparing sturgeon floss, comprising the following steps:
(1) pretreatment of raw materials: selecting sturgeons which are fresh or thawed by running water, and removing fish heads, fish tails, fish fins, internal organs, back plates, side plates and abdominal bone plates;
(2) taking meat: splitting muscles on two sides of the pretreated sturgeon along the spine, removing fish meat with more fat on the abdomen, removing abdominal spines, cleaning, and cutting into meat sections;
(3) and (3) cooking: placing the cut meat sections on a steaming grid in an autoclave, adding ginger slices and onion sections, and steaming;
(4) smashing: peeling the stewed sturgeon meat, and dividing into meat pieces;
(5) baking: baking the meat pieces to remove water and grease;
(6) seasoning and frying: pouring the baked meat pieces into a frying pan, stir-frying with slow fire, pressing to loosen, adding seasonings, and continuously stir-frying;
(7) drying and loosening: flatly spreading the seasoned dried fish floss on a baking tray with oil absorption paper, baking for 13min at 90 ℃, and continuously rubbing the dried fish floss into softer sturgeon dried fish floss;
(11) packaging: and airing and cooling the sturgeon floss to room temperature, and packaging to obtain a finished sturgeon floss product.
Preferably, the fish blood is cleaned in the pretreatment process of the raw materials in the step (1), the integrity of the fish gallbladder is kept, and the blood and bile are prevented from being mixed into the sturgeon meat to influence the mouth feel of the sturgeon floss.
Preferably, said step (2) is performed by cutting into 4.5cm meat pieces. The pickling liquid comprises the following components in parts by weight: 0.28 part of lemon juice and 0.3 part of egg white.
Further preferably, the pickling liquid further comprises the following components in parts by weight: 0.12 part of chitosan.
Preferably, the step (3) adopts water-proof high-pressure cooking, the cooking temperature is 180 ℃, the cooking pressure is 80KPa, and the cooking time is 40 min.
Preferably, a water-resisting steaming mode is adopted in the steaming process in the step (3), so that the removal of water and grease of the sturgeon meat is facilitated, the immersion of external water is reduced, and the subsequent processing is facilitated; when in cooking, the scallion sections and the ginger slices with the weight of 0.3-0.5% of the fish meat are added, so that the fishy smell of the sturgeon fish meat raw material can be reduced.
Preferably, the step (4) is to break the cooked sturgeon meat into meat pieces as small as possible, so that subsequent moisture and grease removal and pressure rubbing of the dried fish floss are facilitated.
Preferably, the baking temperature in the step (5) is 140 ℃, the mixture is taken out after being baked for 13min, evenly stirred and baked for 13min again.
Preferably, the seasonings in the step (6) are light soy sauce, white sugar and white pepper powder, the mass ratio of the light soy sauce to the white sugar to the white pepper powder is 10%, 10% and 0.1% of the weight of the raw meat respectively, the fishy smell of the sturgeon is further removed, and the seasonings are added for several times in the frying process.
Preferably, the step (7) is baking until the water content is between 10 and 15 percent. Further dewatering and deoiling, on one hand, the mouth feel of the sturgeon floss can be improved, and the fishy smell can be reduced; on the other hand, the shelf life of the sturgeon floss can be prolonged.
Preferably, the step (8) packaging is carried out by adopting composite film vacuum packaging or can bottle packaging. The sturgeon floss is packaged in vacuum by adopting a composite film or packaged by adopting a can bottle, so that the nutritional ingredients of the sturgeon floss can be prevented from being oxidized and deteriorated, and the quality guarantee period of the sturgeon floss is prolonged.
Comparative example
Based on example 3, the pickling solution does not include 0.12 parts of chitosan. The rest is the same as example 3. The prepared sturgeon floss has the following indexes:
1. sensory index
Color: golden yellow, uniform and consistent; odor: has fish flavor and no peculiar smell; the form is as follows: fluffy, loose fiber and no impurity; the mouthfeel is as follows: the meat quality is fine and smooth, and the taste is fresh and delicious.
2. Physical and chemical indexes
TABLE 1 amino acid composition (g/100g)
| Example 3 | Comparative example | ||
| Threonine | Thr | 1.76 | 1.43 |
| Glycine | Gly | 1.78 | 1.41 |
| Valine | Val | 1.9 | 1.1 |
| Methionine | Met | 0.62 | 0.34 |
| Leucine | Leu | 3.15 | 2.61 |
| Tyrosine | Tyr | 0.13 | 0.06 |
| Phenylalanine | Phe | 2.05 | 1.02 |
| Histidine | His | 1.3 | 0.9 |
| Lysine | Lys | 3.69 | 3.41 |
| Proline | Pro | 1.24 | 1.05 |
TABLE 2 fatty acid composition
As can be seen from Table 1, the treatment with chitosan allowed limited retention of the nutritional components.
The above-described embodiments are merely illustrative of the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various modifications and improvements of the technical solutions of the present invention can be made by those skilled in the art without departing from the spirit of the present invention, and the technical solutions of the present invention are within the scope of the present invention defined by the claims.
Claims (9)
1. A preparation method of sturgeon floss is characterized by comprising the following steps:
(1) pretreatment of raw materials: selecting sturgeons which are fresh or thawed by running water, and removing fish heads, fish tails, fish fins, internal organs, back plates, side plates and abdominal bone plates;
(2) taking and pickling meat: splitting muscles on two sides of the pretreated sturgeon along the spine, removing fish meat with more fat on the abdomen, removing abdominal spines, cleaning, cutting into meat sections, and pickling;
(3) and (3) cooking: placing the cut meat sections on a steaming grid in an autoclave, adding ginger slices and onion sections, and steaming;
(4) smashing: peeling the stewed sturgeon meat, and dividing into meat pieces;
(5) baking: baking the meat pieces to remove water and grease;
(6) seasoning and frying: pouring the baked meat pieces into a frying pan, stir-frying with slow fire, pressing to loosen, adding seasonings, and continuously stir-frying;
(7) drying and loosening: spreading the seasoned dried fish floss on a baking tray with oil absorbing paper, baking at 85-100 deg.C for 10-15min, drying, and kneading into softer dried fish floss;
(8) packaging: and airing and cooling the sturgeon floss to room temperature, and packaging to obtain a finished sturgeon floss product.
2. The preparation method of the sturgeon floss according to claim 1, characterized in that the sturgeon floss obtained in the step (2) is cut into meat sections of 3.5-5.5cm, and in the pickling process, a pickling liquid is added for pickling;
the pickling liquid comprises the following components in parts by weight: 0.25-0.35 part of lemon juice and 0.2-0.4 part of egg white.
3. The preparation method of the sturgeon floss according to claim 2, wherein the pickling liquid further comprises the following components in parts by weight: 0.05-0.15 part of chitosan.
4. The preparation method of the sturgeon floss according to claim 1, wherein the step (3) adopts water-proof high-pressure cooking, the cooking temperature is 110-.
5. The preparation method of the sturgeon floss according to claim 1, wherein the steaming in the step (3) is carried out in a water-proof steaming mode; adding herba Alii Fistulosi segments and rhizoma Zingiberis recens slice 0.3-0.5% of fish weight during cooking.
6. The preparation method of the sturgeon floss according to claim 1, wherein the step (4) breaks the cooked sturgeon meat into small meat pieces.
7. The preparation method of the sturgeon floss according to claim 1, wherein the baking temperature in the step (5) is 130-.
8. The preparation method of the sturgeon floss according to claim 1, wherein the seasonings of the step (6) are light soy sauce, white sugar and white pepper powder, the added amounts are 8-12%, 8-12% and 0.05-0.15% of the weight of the raw meat respectively, and the seasonings are added in several times during the frying process.
9. The preparation method of the sturgeon floss according to claim 1, characterized in that the baking in step (7) is carried out to a moisture content of between 10% and 15%.
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