CN112772902A - Small cuttlefish quality improver and frozen small cuttlefish quality improving method - Google Patents
Small cuttlefish quality improver and frozen small cuttlefish quality improving method Download PDFInfo
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract
The invention discloses a young cuttlefish quality improver which comprises the following components in percentage by mass: 3-4% of sodium bicarbonate, 1-2% of salt, 0.3-0.5% of gluconolactone, 2-4% of trehalose and the balance of water, wherein the pH value is 9-10. The invention also discloses a method for improving the quality of the frozen small cuttlefishes by using the small cuttlefishes quality improver. The small cuttlefish quality improver disclosed by the invention adopts a phosphorus-free raw material formula, can be used for curing, shaping, tenderizing and preserving water for small cuttlefishes, and obviously improves the appearance fullness, crisp taste and seafood flavor of the small cuttlefishes; the method for improving the quality of the frozen small cuttlefishes completes two working procedures of solidification, shaping, tenderization and water retention of the small cuttlefishes in one step, simplifies the production working procedures, shortens the production time by more than 50 percent, and is easy to realize industrialized and large-scale production.
Description
Technical Field
The invention relates to the technical field of frozen aquatic product processing, in particular to a young cuttlefish quality improver and a frozen young cuttlefish quality improving method.
Background
Cuttlefish, also known as cuttlefish, and mollusk of family Sepiidae of the order Tenbranchales, is mainly distributed in the southeast coast of China, and has abundant yield. The small cuttlefish is a special aquatic product, is small in size, delicious in taste and rich in nutrition, is deeply favored by consumers, but is troublesome to slaughter. Therefore, the method for processing the small cuttlefishes into the convenient-to-eat prefabricated frozen aquatic food which meets the catering and household consumption requirements has wide market and economic benefits.
The processing of the small cuttlefishes requires that the product has complete, mellow and full body shape and is not divided into slices generally. Currently, the skinned and eviscerated frozen pre-product is the primary processed product form of the baby cuttlefish. However, the small cuttlefish after peeling and removing internal organs has a soft and full appearance, heavy fishy smell and poor taste, so that related pretreatment is needed to improve the appearance, smell and taste. At present, after skin and internal organs of young cuttlefishes are removed in production, high-concentration salt water (4-5%) is generally adopted for salt milling for a long time or curing and shaping the young cuttlefishes by using a curing agent, and then water-retaining agents such as phosphate are used for tenderizing and water-retaining the cured and shaped young cuttlefishes for a long time (10-12 h), so that the time consumption is long, and the operation is troublesome. Therefore, the development of the quality improver capable of effectively improving the quality of the small cuttlefishes and the optimization process for simplifying the operation and improving the efficiency have very important practical significance.
At present, few literature reports are available on methods for keeping cuttlefish fresh by freezing and improving the quality of the cuttlefish. Patent publication No. CN1363240A "method for producing naturally salted cuttlefish" discloses a process for shaping and salting cuttlefish slices with salt and alum, but alum is prohibited from being used as a food additive because it is harmful to human health. The patent with the publication number of CN102960784A, "a processing method of frozen cuttlefish", discloses a method for pickling and preserving and improving the delicate flavor of cuttlefish slices by soaking in 5% ice-salt water for 15-30 minutes, and the application object is cuttlefish slices, which does not relate to the problem of small cuttlefish shape solidification and shaping.
Phosphate is a water-retaining agent widely applied in aquatic product processing, but the long-term excessive intake of a human body can influence the calcium-phosphorus balance of the human body and the health of the human body. Therefore, research and development of safe and efficient phosphorus-free water-retaining agents are necessary. The patent with the publication number of CN104430807A discloses a phosphorus-free water-retaining agent for skinned squids and a use method thereof, and the method mainly aims at the water-retaining effect of the skinned squids under refrigeration at 0-4 ℃. The patent with the publication number of CN104222254A discloses a phosphorus-free water-retaining agent for peeled squids and a use method thereof, and discloses the phosphorus-free water-retaining agent for peeled squids, which needs to be soaked for 24 hours, the soaking time is longer, and the processing efficiency is lower. The patent with the publication number of CN108967511A, a giant squid water retention treatment method, discloses a method for compounding seven materials such as sodium bicarbonate, D-sodium erythorbate, tea polyphenol and the like with a water retention agent; patent with publication number CN104996539A, "a squid water-retaining agent and a preparation method and application thereof" discloses a method for compounding seven materials such as seaweed oligosaccharide, sodium caseinate and sodium gluconate with a water-retaining agent; the phosphorus-free water retention methods mainly comprise compound water retention treatment, and have the advantages of more formula components, longer treatment time, no raw material aiming at the cuttlefish larvae and no relation to the aspect of curing and shaping of aquatic product forms.
Disclosure of Invention
The invention aims to solve the technical problem of providing a young cuttlefish quality improver which can be used for curing, shaping, tenderizing and water retention of young cuttlefishes.
In order to solve the technical problems, the invention provides the following technical scheme:
in a first aspect, the invention provides a young cuttlefish quality improver which comprises the following components in percentage by mass: 3-4% of sodium bicarbonate, 1-2% of salt, 0.3-0.5% of gluconolactone, 2-4% of trehalose and the balance of water, wherein the pH value is 9-10.
Preferably, the composition consists of the following components in percentage by mass: 3% of sodium bicarbonate, 1.2% of salt, 0.4% of gluconolactone, 3% of trehalose and the balance of water.
In a second aspect, the present invention provides a method for improving the quality of frozen small cuttlefishes, comprising the following steps:
(1) removing teeth, internal organs and outer skins of the small cuttlefishes, and cleaning with ice water;
(2) stirring the cleaned small cuttlefishes in a dipping solution at the temperature of 4-10 ℃ for 30-40 min;
(3) continuously soaking for 4-6 h at 0-4 ℃ after stirring;
(4) rinsing with ice water and draining;
(5) quickly freezing the drained small cuttlefish monomers until the central temperature is below-18 ℃;
(6) plating ice coats on the frozen small cuttlefishes with ice water at the temperature of 0-4 ℃;
(7) quantitatively weighing, bagging and sealing;
(8) freezing the sealed small cuttlefishes in a refrigeration house below-18 ℃;
the impregnation liquid comprises the following components in percentage by mass: 3-4% of sodium bicarbonate, 1-2% of salt, 0.3-0.5% of gluconolactone, 2-4% of trehalose and the balance of water.
Furthermore, in the step (1), the number of the small cuttlefishes is 55-65 g/small cuttlefish.
Further, in the step (2), the mass ratio of the small cuttlefish to the immersion liquid is 1: 1-1.5.
Further, in the step (2), the small cuttlefish is stirred clockwise in the immersion liquid, and the rotating speed is 60-80 rpm/min.
Further, in the step (6), the ice plating amount is 10-15%.
Compared with the prior art, the invention has the beneficial effects that:
1. the small cuttlefish has a layer of film on the surface layer and the inner layer, so that the small cuttlefish is very hard after being cooked, and the taste is influenced. According to the invention, the gluconolactone with the concentration of 0.3-0.5% is added into the quality improver, so that the films on the surface layer and the inner layer of the small cuttlefish can be softened, and the problem that the small cuttlefish product has surface hardening to influence the mouthfeel is solved; secondly, 3-4% of sodium bicarbonate and 1-2% of salt are added into the quality modifier, on one hand, the structure of the baby cuttlefish protein subunit is changed by changing the pH and ionic strength of the system, more actin and myosin binding sites are exposed, the formation of a actomyosin complex is promoted, meanwhile, the change of the pH and ionic strength of an internal microenvironment can activate the activity of myosin head ATP enzyme, the combination of muscle thick filaments and thin filaments is promoted, and the effect of solidifying and shaping the baby cuttlefish is achieved; on the other hand, the ionic strength of the system is regulated and controlled by adding moderate salt, sodium bicarbonate and gluconolactone, and the pH (9-10) of weak base is maintained, so that the capability of protein combining with water is enhanced, and the effects of water retention, tenderization and seasoning are achieved; and thirdly, 2-4% of trehalose is added, so that the freezing denaturation resistance of the small cuttlefishes is enhanced, and the delicate flavor of the small cuttlefishes is improved.
2. The small cuttlefish quality improver disclosed by the invention adopts phosphorus-free food ingredients with the requirement of being added into food in an unlimited manner, so that the edible safety is high; through optimization research on different component formulas of sodium bicarbonate, salt, glucolactone and trehalose and synergistic effect among different components, the appearance fullness, crisp taste and seafood flavor of the small cuttlefish are remarkably improved.
3. According to the quality improvement method of the frozen small cuttlefishes, the special quality improver is used, so that the two working procedures of peeling, removing internal organs, curing, shaping, tendering and water retention of the small cuttlefishes are completed in one step, the production working procedures are simplified, and the production time is shortened by over 50%; meanwhile, the prepared small cuttlefish product is clear in color and luster, mellow and full in shape, elastic, refreshing and crisp in taste Q, free of fishy smell and peculiar smell, and the seafood flavor is greatly reserved.
4. Aiming at the fact that the existing frozen small cuttlefish products in the market mostly take block freezing as a main part, the frozen small cuttlefish products are not stuck together in a single freezing and ice coating mode, so that the quality stability of the small cuttlefish products during the freezing storage period is maintained, the quality of the products is further improved, and the small cuttlefish products are convenient to eat.
5. The young cuttlefish quality improver and the frozen young cuttlefish quality improving method make up for the defects of the prior art, have simple and reasonable processing technology, are easy to realize industrialized and large-scale production, and have wide market prospect.
Drawings
FIG. 1 is a process flow chart of the method for improving the quality of frozen cuttlefish fish of the present invention.
FIG. 2 is a comparison of the young cuttlefishes before and after immersion with the quality-improving agent of example 1;
FIG. 3 is a comparison of the young cuttlefishes after immersion in the quality-improving agent of example 1 and comparative examples 1 to 4: (1) example 1, (2) is comparative example 1, (3) is comparative example 2, (4) is comparative example 3, and (5) is comparative example 4.
Detailed Description
The present invention is further described below in conjunction with the following figures and specific examples so that those skilled in the art may better understand the present invention and practice it, but the examples are not intended to limit the present invention.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.
The experimental methods used in the following examples are conventional methods unless otherwise specified, and materials, reagents and the like used therein are commercially available without otherwise specified.
Examples and comparative examples
1. Preparation of young cuttlefish quality improver
According to the mixture ratio shown in table 1, the components are dissolved in water, and stirred until the components are dissolved, so that the young cuttlefish quality improver is obtained.
TABLE 1 quality improver formulation tables (parts by weight) of examples and comparative examples
2. Improved quality of frozen cuttlefish
The quality improvement of the frozen small cuttlefishes by using the quality improver prepared in the embodiment and the comparative example specifically comprises the following steps:
(1) selecting small cuttlefishes (about 55-65 g/fish), removing teeth, internal organs and skins, and cleaning with ice water;
(2) placing the cleaned small cuttlefishes in a dipping solution at 4-10 ℃ according to a ratio of 1: 1-1.5, and slowly stirring clockwise for 30min at a rotation speed of 60-80 rpm/min; the steeping liquor is the young cuttlefish quality improver prepared in the above examples and comparative examples;
(3) stirring and soaking for 6 hours at the temperature of 0-4 ℃;
(4) cleaning with ice water, and draining;
(5) rapidly freezing the monomer to a central temperature of-18 ℃;
(6) plating ice clothes on the frozen small cuttlefishes with ice water at the temperature of 0-4 ℃, wherein the ice plating amount is 10-15%;
(7) after quantitative weighing, putting into a plastic packaging bag, and sealing;
(8) freezing the small cuttlefish in a freezer below-18 ℃.
Moyu fish fry quality test
1. Weight gain rate by soaking and loss rate by steaming
Removing internal organs, teeth and outer skin of small cuttlefish, cleaning, draining, weighing, and recording the mass as W1(ii) a After soaking, the mixture is washed, drained and weighed, and the mass is recorded as W2(ii) a The soaking weight gain ratio X1＝(W2-W1)/W1*100％。
The treated young cuttlefish product is weighed after being thawed, and the mass is recorded as W3Boiling in boiling water for 1.5min, weighing, and recording the mass as W4(ii) a The rate of loss of cooking X2＝(W3-W4)/W3*100％。
TABLE 2 immersion weight gain and cooking loss rates of the frozen cuttlefish pups prepared in examples and comparative examples
| Immersion weight gain% | Cooking loss rate/%) | |
| Example 1 | -1.97 | 21.93 |
| Example 2 | -1.68 | 17.91 |
| Example 3 | -1.35 | 15.13 |
| Comparative example 1 | 1.48 | 17.85 |
| Comparative example 2 | -0.11 | 25.15 |
| Comparative example 3 | 3.25 | 33.60 |
| Comparative example 4 | 3.55 | 55.69 |
| Comparative example 5 | -1.12 | 14.05 |
| Comparative example 6 | -2.48 | 22.16 |
| Comparative example 7 | -0.56 | 23.22 |
| Comparative example 8 | -3.05 | 26.75 |
Moisture plays a very important role in the quality and flavor of food, and is a basic condition for maintaining the sensory quality and eating quality of food. The water retention of meat is the ability of muscle to retain original water and add water, and is one of the important parameters for measuring economic benefit and edible value of meat, and the soaking weight gain rate and the cooking loss rate are typical indexes for reflecting the water retention of meat.
As can be seen from the results in table 1, the ice water-soaked cuttlefish pups (comparative example 4) slightly increased in weight after soaking, but had high boiling loss, and the 1.2% salt water-soaked cuttlefish pups (comparative example 3) had high soaking loss and boiling loss. The higher concentration of salt (comparative example 6) resulted in an increase in the osmotic pressure of protein, a slight decrease in the soaking weight gain rate, and a slight increase in the cooking loss; also, the addition of gluconolactone in excess (comparative example 8) resulted in a decrease in the pH of the system and a decrease in the protein water binding capacity. On the other hand, the small cuttlefishes treated with the quality improving agents of examples 1 to 3 had a slight weight loss after soaking, but the cooking loss rate was greatly reduced, which indicates that they had a good water-retaining property, and thus, they were advantageous in improving the appearance fullness, taste and flavor of the small cuttlefishes.
2. Texture structure
The small cuttlefish prepared in examples 1 to 3 and comparative examples 1 to 4 was boiled in boiling water for 1.5min and then subjected to texture test. The test method comprises the following steps:
the cuttlefish fish was cut into 1cm by 1.5cm small pieces, and the texture and shear force thereof were measured by a physical property analyzer. The test conditions of the hardness, the elasticity and the chewiness of the small cuttlefish are that a cylindrical test probe p/25 is adopted; speed before test: 5 mm/s; testing speed: 1 mm/s; speed after test: 5 mm/s; compression deformation: 50 percent; trigger force: 5g of the total weight. The shear force test conditions of the small cuttlefish are test speed: 1 mm/s; compression ratio: 50% trigger force: 5g of the total weight. The test results are shown in table 3.
TABLE 3 texture of frozen cuttlefish pups prepared in examples and comparative examples
| Hardness of | Elasticity | Chewiness of the product | Shear force | |
| Example 1 | 2155.34 | 0.95 | 1673.66 | 5.08 |
| Example 2 | 2050.98 | 0.96 | 1555.73 | 4.91 |
| Example 3 | 2003.74 | 0.97 | 1515.61 | 4.96 |
| Comparative example 1 | 1367.19 | 0.96 | 1060.98 | 4.09 |
| Comparative example 2 | 1157.81 | 0.97 | 918.43 | 3.43 |
| Comparative example 3 | 1266.18 | 0.96 | 914.32 | 4.07 |
| Comparative example 4 | 925.68 | 0.97 | 746.78 | 3.64 |
| Comparative example 5 | 1079.01 | 0.95 | 901.28 | 3.97 |
| Comparative example 6 | 2569.22 | 0.92 | 1981.73 | 5.94 |
| Comparative example 7 | 1051.36 | 0.96 | 869.18 | 3.78 |
| Comparative example 8 | 1599.12 | 0.93 | 1070.69 | 4.34 |
As can be seen from the results of table 3, the small cuttlefish soaked with ice water alone (comparative example 4) had small hardness, chewiness, and shearing force. Compared with ice water soaking, adding 1.2% salt to soak (comparative example 3) improves the hardness, chewiness and shearing force of the small cuttlefish to some extent. The small cuttlefish treated with the quality improver of comparative examples 1-2 had high hardness, chewiness, and shear force. According to the comparative example, sodium bicarbonate, gluconolactone, salt and trehalose all play an important role in improving the texture and quality of the cuttlefish fries. The small cuttlefish treated with the quality-improving agent of examples 1 to 3 was excellent in hardness, elasticity, chewiness and shearing force. Therefore, the quality improver can effectively improve the texture quality of the small cuttlefish, thereby being beneficial to improving the taste and flavor of the frozen small cuttlefish.
3. Sensory testing
The panel consisted of 12 (6 men and 6 women, all between the ages of 20 and 35) professionally trained sensory raters. Appearance and smell evaluation is carried out on the unfrozen sample, and appearance, taste, smell and taste of the sample boiled in boiling water for 1.5min are subjected to sensory evaluation, wherein the evaluation standard is shown in a table 4, and the evaluation result is shown in a table 5.
TABLE 4 sensory evaluation criteria
TABLE 5 sensory scores of the frozen cuttlefish pups prepared in the examples and comparative examples
| Appearance of the product | Taste of the product | Smell(s) | Taste of the product | |
| Example 1 | 8 | 9 | 9 | 8 |
| Example 2 | 8 | 8 | 8 | 8 |
| Example 3 | 8 | 8 | 8 | 8 |
| Comparative example 1 | 8 | 6 | 5 | 8 |
| Comparative example 2 | 8 | 7 | 8 | 5 |
| Comparative example 3 | 5 | 5 | 5 | 4 |
| Comparative example 4 | 3 | 3 | 3 | 2 |
| Comparative example 5 | 8 | 5 | 5 | 4 |
| Comparative example 6 | 8 | 4 | 8 | 7 |
| Comparative example 7 | 7 | 8 | 8 | 6 |
| Comparative example 8 | 7 | 7 | 8 | 5 |
From the sensory evaluation results, it was found that the flavor and taste quality of the young cuttlefish without trehalose addition (comparative example 1) were reduced, and the taste of the young cuttlefish soaked without gluconolactone addition (comparative example 2) was greatly reduced due to the hard skin, but the addition of gluconolactone in excess (comparative example 8) resulted in a soft texture. The ice water soaked baby cuttlefish (comparative example 4) was poor in appearance, taste, smell and mouthfeel. Compared with ice water soaking, the 2% saline water soaking (comparative example 3) improves the smell and taste of the baby cuttlefish, but when the salt content is too high (comparative example 6), the salty taste of the product is too heavy, and the taste is obviously reduced; excessive addition of sodium bicarbonate (comparative example 5) resulted in softening of meat quality, insufficient Q elasticity, excessive alkaline taste, and influence on the smell and taste of the young cuttlefish, while the young cuttlefish prepared in the example was excellent in appearance, taste, smell and taste due to the simultaneous addition of sodium bicarbonate, salt, gluconolactone and trehalose. Among them, the young cuttlefish (example 1) soaked with 3% sodium bicarbonate, 1.2% salt, 0.4% gluconolactone, and 3% trehalose for 6 hours had the best sensory quality.
4. Treated small cuttlefish picture
Referring to fig. 2-3, before being soaked with the quality improver, the small cuttlefish is soft and collapsed; the small cuttlefishes soaked in ice water are soft, collapsed and not round enough, the small cuttlefishes soaked in salt water are not full enough in meat quality, and the cuttlefishes have curly beards. The small cuttlefishes soaked by the quality improver in the embodiment 1 are mellow and round in appearance, which shows that the quality improver can well solidify and shape the small cuttlefishes and has a good tenderizing and water retaining effect.
The above-mentioned embodiments are merely preferred embodiments for fully illustrating the present invention, and the scope of the present invention is not limited thereto. The equivalent substitution or change made by the technical personnel in the technical field on the basis of the invention is all within the protection scope of the invention. The protection scope of the invention is subject to the claims.
Claims (7)
1. The young cuttlefish quality improver is characterized by comprising the following components in percentage by mass: 3-4% of sodium bicarbonate, 1-2% of salt, 0.3-0.5% of gluconolactone, 2-4% of trehalose and the balance of water, wherein the pH value is 9-10.
2. The young cuttlefish quality improver as claimed in claim 1, which comprises the following components in percentage by mass: 3% of sodium bicarbonate, 1.2% of salt, 0.4% of gluconolactone, 3% of trehalose and the balance of water.
3. A method for improving the quality of frozen small cuttlefishes is characterized by comprising the following steps:
(1) removing teeth, internal organs and outer skins of the small cuttlefishes, and cleaning with ice water;
(2) stirring the cleaned small cuttlefishes in a dipping solution at the temperature of 4-10 ℃ for 30-40 min;
(3) continuously soaking for 4-6 h at 0-4 ℃ after stirring;
(4) rinsing with ice water and draining;
(5) quickly freezing the drained small cuttlefish monomers until the central temperature is below-18 ℃;
(6) plating ice coats on the frozen small cuttlefishes with ice water at the temperature of 0-4 ℃;
(7) quantitatively weighing, bagging and sealing;
(8) freezing the sealed small cuttlefishes in a refrigeration house below-18 ℃;
the impregnation liquid comprises the following components in percentage by mass: 3-4% of sodium bicarbonate, 1-2% of salt, 0.3-0.5% of gluconolactone, 2-4% of trehalose and the balance of water.
4. The method for improving the quality of the frozen small cuttlefish according to claim 3, wherein in the step (1), the number of the small cuttlefish is 55-65 g/fish.
5. The method for improving the quality of the frozen small cuttlefish according to claim 3, wherein in the step (2), the mass ratio of the small cuttlefish to the immersion liquid is 1:1 to 1.5.
6. The method for improving the quality of the frozen small cuttlefish according to claim 3, wherein in the step (2), the small cuttlefish is stirred clockwise in the immersion liquid at a rotation speed of 60-80 rpm/min.
7. The method for improving the quality of the frozen small cuttlefish according to claim 3, wherein in the step (6), the ice plating amount is 10-15%.
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