CN112772902B - Cuttlefish larva quality improver and frozen cuttlefish larva quality improving method - Google Patents
Cuttlefish larva quality improver and frozen cuttlefish larva quality improving method Download PDFInfo
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- CN112772902B CN112772902B CN202011641681.1A CN202011641681A CN112772902B CN 112772902 B CN112772902 B CN 112772902B CN 202011641681 A CN202011641681 A CN 202011641681A CN 112772902 B CN112772902 B CN 112772902B
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- JAWMENYCRQKKJY-UHFFFAOYSA-N [3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-ylmethyl)-1-oxa-2,8-diazaspiro[4.5]dec-2-en-8-yl]-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]methanone Chemical compound N1N=NC=2CN(CCC=21)CC1=NOC2(C1)CCN(CC2)C(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F JAWMENYCRQKKJY-UHFFFAOYSA-N 0.000 description 2
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- IHCCLXNEEPMSIO-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperidin-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1CCN(CC1)CC(=O)N1CC2=C(CC1)NN=N2 IHCCLXNEEPMSIO-UHFFFAOYSA-N 0.000 description 1
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- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
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Classifications
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23B4/06—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 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
- A23L17/50—Molluscs
-
- 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
- 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
-
- 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
- A23L27/88—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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
- Y02A40/81—Aquaculture, e.g. of fish
Abstract
The invention discloses a cuttlefish fry quality improver which comprises the following components in percentage by mass: 3 to 4 percent of sodium bicarbonate, 1 to 2 percent of salt, 0.3 to 0.5 percent of gluconolactone, 2 to 4 percent of trehalose and the balance of water, and the pH value is 9 to 10. The invention also discloses a method for improving the quality of the frozen cuttlefish by adopting the cuttlefish quality improver. According to the cuttlefish larva quality improver, a phosphorus-free raw material formula is adopted, so that the cuttlefish larva can be solidified and shaped, tenderized and kept in water, and the appearance plumpness, crisp taste and seafood flavor of the cuttlefish larva are remarkably improved; according to the frozen cuttlefish fry quality improvement method, the two working procedures of solidification setting and tenderization water retention of the cuttlefish fry are completed in one step, so that the production working procedures are simplified, the production time is shortened by more than 50%, and industrial and large-scale production is easy to realize.
Description
Technical Field
The invention relates to the technical field of frozen aquatic product processing, in particular to a cuttlefish larva quality improver and a frozen cuttlefish larva quality improving method.
Background
Cuttlefish, also called cuttlefish and cuttlefish, is a mollusc of the family Oenotheraceae, and is mainly distributed in southeast coastal of China and has rich yield. The cuttlefish is a special aquatic product, has smaller body shape, delicious taste and rich nutrition, is deeply favored by consumers, but the slaughtering treatment of the cuttlefish is more troublesome. Therefore, the cuttlefish is processed into the ready-to-eat frozen aquatic food which is suitable for catering and family consumption requirements and is convenient to eat, and the ready-to-eat frozen aquatic food has wide market and economic benefits.
The processing of cuttlefish fries requires complete, round and full product body types, and slices are not generally segmented. Currently, the peeled and eviscerated frozen prefabricated product is the main processed product form of the cuttlefish fry. However, the cuttlefish fries after the peeling and viscera removing treatment have the disadvantages of incomplete appearance, heavy fishy smell and poor taste, so that the appearance, smell and taste of the cuttlefish fries need to be improved by related pretreatment. At present, high-concentration saline water (4-5%) is generally needed to carry out long-time salt milling or curing agent is needed to carry out curing shaping on the cuttlefish after the peeling and viscera removing of the cuttlefish, and then water retention treatment is carried out on the cured and shaped cuttlefish for a long time (10-12 h) by using water retention agents such as phosphate, so that the time is long, and the operation is troublesome. Therefore, the development of the quality improver and the optimization process which can effectively improve the quality of the cuttlefish fries has very important practical significance in order to simplify the operation and improve the efficiency.
At present, few reports are reported on methods for freezing and preserving cuttlefish and improving the quality of cuttlefish. The patent publication No. CN1363240A discloses a process for shaping and salting cuttlefish slices by using salt and alum, but alum is forbidden to be used as a food additive because alum is harmful to human health. The patent with publication number CN102960784A discloses a method for pickling and preserving and improving the delicate flavor of cuttlefish slices by using 5% ice salt water for 15-30 minutes, and the application object is cuttlefish slices, and the problem of curing and shaping of cuttlefish fries is not involved.
Phosphate is a water-retaining agent widely applied in aquatic product processing, however, long-term excessive intake of human body can influence the balance of calcium and phosphorus of human body and influence the health of human body. Therefore, the research and development of the safe and efficient phosphorus-free water-retaining agent is necessary. The patent with publication number CN104430807A discloses a phosphorus-free water-retaining agent for squid with skin and a using method thereof, and the method mainly aims at the water-retaining effect of squid with skin at the temperature of 0-4 ℃. The patent with publication number CN104222254A discloses a phosphorus-free water-retaining agent for peeled squid and a using method thereof, wherein the method needs to be soaked for 24 hours, the soaking time is longer, and the processing efficiency is lower. The patent with publication number CN108967511A discloses a water-retaining treatment method for giant squid, which is a method for compounding water-retaining agent by using seven materials of sodium bicarbonate, D-sodium erythorbate, tea polyphenol and the like; the patent with publication number CN104996539A discloses a method for compounding a water-retaining agent by using seven materials of trehalose, sodium caseinate, sodium gluconate and the like; the phosphorus-free water retention method mainly comprises the steps of compound water retention treatment, more formula components, longer treatment time, no raw materials aiming at cuttlefish fries and no aspect of curing and shaping of aquatic product bodies.
Disclosure of Invention
The invention aims to solve the technical problem of providing the cuttlefish quality improver which can be used for solidifying and shaping the cuttlefish and tenderizing and retaining water.
In order to solve the technical problems, the invention provides the following technical scheme:
in a first aspect, the invention provides an cuttlefish fry quality improver which comprises the following components in percentage by mass: 3 to 4 percent of sodium bicarbonate, 1 to 2 percent of salt, 0.3 to 0.5 percent of gluconolactone, 2 to 4 percent of trehalose and the balance of water, and the pH value is 9 to 10.
Preferably, the composition 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.
In a second aspect, the invention provides a frozen cuttlefish fry quality improvement method, comprising the following steps:
(1) Removing teeth, viscera and skin of the cuttlefish, and cleaning with ice water;
(2) Stirring the cleaned cuttlefish fries in the impregnating solution at the temperature of 4-10 ℃ for 30-40 min;
(3) Stirring and then continuously soaking for 4-6 hours at the temperature of 0-4 ℃;
(4) Rinsing with ice water and draining;
(5) Quick freezing the drained small cuttlefish monomers to the center temperature below-18 ℃;
(6) The frozen cuttlefish fry is coated with ice coat with ice water at 0-4 ℃;
(7) Quantitatively weighing, bagging and sealing;
(8) Freezing the sealed cuttlefish fries in a freezer below-18 ℃;
wherein the impregnating solution consists of the following components in percentage by mass: 3 to 4 percent of sodium bicarbonate, 1 to 2 percent of salt, 0.3 to 0.5 percent of gluconolactone, 2 to 4 percent of trehalose and the balance of water.
Further, in the step (1), the cuttlefish larva is 55-65 g/serving as a sole.
Further, in the step (2), the mass ratio of the small cuttlefish to the impregnating solution is 1:1-1.5.
Further, in the step (2), the cuttlefish is stirred clockwise in the impregnating solution, and the rotating speed is 60-80 rpm/min.
Further, in the step (6), the amount of ice plating is 10 to 15%.
Compared with the prior art, the invention has the beneficial effects that:
1. the layers of thin films are arranged on the surface layer and the inner layer of the cuttlefish, so that the cuttlefish is very hard after being cooked, and the taste is very affected. The glucolactone 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 surface hardening of small cuttlefish products affects the taste is solved; secondly, 3-4% of sodium bicarbonate and 1-2% of salt are added into the quality improver, on one hand, the structure of the small cuttlefish egg albumen subunit is changed by changing the pH and the ionic strength of the system, more actin and myosin binding sites are exposed, the formation of actin complexes is promoted, meanwhile, the ATP enzyme activity of the head of the myosin is activated by changing the pH and the ionic strength of the internal microenvironment, the combination of thick muscle threads and thin muscle threads is promoted, and the effect of curing and shaping the small cuttlefish is achieved; on the other hand, the ionic strength of the system is regulated and controlled and the pH value of weak base is maintained (9-10) by adding moderate salt, sodium bicarbonate and glucolactone, so that the water binding capacity of protein is enhanced, and the functions of water retention, tenderization and flavoring are achieved; and thirdly, adding 2-4% of trehalose, so that the fresh flavor of the cuttlefish is improved while the freezing denaturation resistance of the cuttlefish is enhanced.
2. The cuttlefish fry quality improver adopts phosphorus-free food ingredients with unlimited addition requirements in food, and has high edible safety; through the optimization research on the formulas of different components of sodium bicarbonate, salt, glucolactone and trehalose and the synergistic effect among the different components, the appearance plumpness, crisp taste and seafood flavor of the cuttlefish are obviously improved.
3. According to the frozen cuttlefish fry quality improvement method, the special quality improver is used, so that the two working procedures of peeling, removing viscera, solidifying and shaping, tendering and preserving water of the cuttlefish fry are completed in one step, the production working procedures are simplified, and the production time is shortened by more than 50%; meanwhile, the prepared cuttlefish fry product is clear in color, round and full in shape, and has a Q-taste, is smooth and crisp, has no fishy smell and has the seafood smell reserved greatly.
4. Aiming at the fact that the existing frozen cuttlefish larva products in the market mainly adopt block freezing, the frozen cuttlefish larva is not bonded together by adopting a way of single freezing and ice coating, the quality stability of the cuttlefish larva during freezing and storing is maintained, the quality of the products is further improved, and meanwhile, the frozen cuttlefish larva products are convenient to eat.
5. The cuttlefish quality improver and the frozen cuttlefish quality improving method make up 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 diagram of a frozen cuttlefish fry quality improvement method of the present invention.
FIG. 2 is a graph comparing cuttlefish fries before and after soaking with the quality improver of example 1;
FIG. 3 is a graph comparing the cuttlefish fries after soaking with the quality improver of example 1, comparative examples 1-4: (1) is 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 will be further described with reference to the accompanying drawings and specific examples, which are not intended to be limiting, so that those skilled in the art will better understand the invention and practice it.
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 herein in the description of the invention is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. The term "and/or" as used herein 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, etc. used, unless otherwise specified, are commercially available.
Examples and comparative examples
1. Quality improver for making cuttlefish
According to the proportion shown in Table 1, each component was dissolved in water and stirred until each component was dissolved, to obtain a cuttlefish fry quality improver.
Table 1 Table of quality improver formulations (parts by weight) for examples and comparative examples
2. Improvement of frozen cuttlefish quality
The quality improver prepared by the examples and the comparative examples is used for improving the quality of frozen cuttlefish fries, and specifically comprises the following steps:
(1) Selecting cuttlefish fries (about 55-65 g/piece), removing teeth, viscera and skin, and cleaning with ice water;
(2) Placing the cleaned cuttlefish fries in a soaking solution at a temperature of between 4 and 10 ℃ according to a ratio of 1:1 to 1.5, and stirring the cleaned cuttlefish fries for 30 minutes at a clockwise speed of between 60 and 80rpm/min; the impregnating solution is the cuttlefish fry quality improver prepared in the above examples and comparative examples;
(3) Stirring and then soaking for 6 hours at the temperature of 0-4 ℃;
(4) Cleaning with ice water and draining;
(5) The monomer is quickly frozen until the central temperature is-18 ℃;
(6) The frozen cuttlefish fry is coated with ice coat with ice water at 0-4 ℃ and the ice coating amount is 10-15%;
(7) Quantitatively weighing, filling into a plastic packaging bag, and sealing;
(8) And freezing and storing the cuttlefish fries in a freezer below-18 ℃.
Cuttlefish quality test
1. Soaking weight gain rate and cooking loss rate
The cuttlefish is cleaned, drained and weighed after removing viscera, teeth and crust, and the weight is recorded as W 1 The method comprises the steps of carrying out a first treatment on the surface of the After soaking treatment, cleaning, draining, weighing, and marking the mass as W 2 The method comprises the steps of carrying out a first treatment on the surface of the Soaking weight gain rate X 1 ＝(W 2 -W 1 )/W 1 *100％。
The treated cuttlefish fry product is thawed and weighed, and the mass is recorded as W 3 Weighing after boiling for 1.5min, and recording the mass as W 4 The method comprises the steps of carrying out a first treatment on the surface of the Cooking loss rate X 2 ＝(W 3 -W 4 )/W 3 *100％。
Table 2 soaking weight gain rate and cooking loss rate of frozen small cuttlefish prepared in examples and comparative examples
| Soaking weight gain rate/% | 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 foods and is a basic condition for maintaining the organoleptic quality and eating quality of foods. The water retention of meat is the ability of the muscle to retain its original moisture and add moisture, and is one of the important parameters used to measure the economic benefit and eating value of meat, while the rate of soaking weight gain and the rate of cooking loss are typical indicators reflecting the water retention of meat.
As is clear from the results in Table 1, the small cuttlefish immersed in ice water (comparative example 4) had a slight weight gain after immersion, but the boiling loss rate was high, and the immersion loss and boiling loss rate of the small cuttlefish immersed in 1.2% brine (comparative example 3) were both high. Higher concentrations of salt (comparative example 6) resulted in increased protein osmotic pressure, slightly decreased soaking weight gain rate and slightly increased cooking loss; also, excessive addition of gluconolactone (comparative example 8) resulted in a decrease in the pH of the system and a decrease in the water retention of the protein. While the cuttlefish fries treated with the quality improver of examples 1-3 had little weight loss after soaking, the cooking loss rate was greatly reduced, which indicates that they had better water retention properties, thus contributing to an improvement in the shape fullness, mouthfeel and flavor of the cuttlefish fries.
2. Texture of the product
Texture tests were performed on the cuttlefish fries prepared in examples 1-3 and comparative examples 1-4 after boiling for 1.5 min. The testing method comprises the following steps:
the cuttlefish fries were cut into 1cm x 1.5cm pieces and tested for texture and shear force using a physical analyzer. The test conditions of hardness, elasticity and masticatory property of the cuttlefish are cylindrical test probes p/25; speed before test: 5mm/s; test speed: 1mm/s; post test speed: 5mm/s; compression set: 50%; triggering force: 5g. The shear force test conditions of the cuttlefish fries are as follows: 1mm/s; compression ratio: 50% trigger force: 5g. The test results are shown in Table 3.
TABLE 3 texture of frozen cuttlefish fries prepared in examples and comparative examples
| Hardness of | Elasticity of | Masticatory properties | 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 (comparative example 4) soaked with ice water alone had smaller hardness, mastication degree and shearing force. Compared with ice water soaking, the hardness, the chewing property and the shearing force of the cuttlefish fry are improved to a certain extent by adding 1.2% of salt soaking (comparative example 3). The cuttlefish fries treated with the quality improver of comparative examples 1-2 had higher hardness, chewiness and shear force. From the comparative examples, sodium bicarbonate, gluconolactone, salt and trehalose all play an important role in improving the texture quality of cuttlefish fries. The cuttlefish treated with the quality improver of examples 1-3 was excellent in hardness, elasticity, chewiness and shearing force. Therefore, the quality improver treatment of the invention can effectively improve the texture quality of the cuttlefish fries, thereby being beneficial to improving the taste and flavor of frozen cuttlefish fries.
3. Sensory testing
The panel consisted of 12 sensory panelists trained in professionals (6 men and 6 women, all ages 20-35). Appearance and smell of the thawed sample were evaluated, appearance, taste, smell and taste of the sample boiled in boiling water for 1.5min were evaluated by sensory evaluation, the evaluation criteria are shown in table 4, and the evaluation results are shown in table 5.
TABLE 4 sensory evaluation criteria
Table 5 organoleptic score of frozen cuttlefish fries prepared in examples and comparative examples
| Appearance of | Taste and flavor | Smell of | Mouthfeel 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 |
As is clear from the sensory score results, the taste and flavor quality of the cuttlefish (comparative example 1) without added trehalose was lowered, the taste was greatly lowered by the skin of the cuttlefish (comparative example 2) immersed without added gluconolactone being harder, but the meat quality was soft surface by the excessive addition of gluconolactone (comparative example 8). The ice water soaked cuttlefish (comparative example 4) was poor in appearance, taste, smell and mouthfeel. Compared with ice water soaking, 2% saline water soaking (comparative example 3) improves the smell and taste of the 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, insufficient Q-bullets, excessive alkali smell, and influence on smell and taste of the cuttlefish, whereas the cuttlefish prepared in the examples was excellent in appearance, taste, smell and taste due to the simultaneous addition of sodium bicarbonate, salt, gluconolactone and trehalose. Wherein, the cuttlefish fry (example 1) soaked for 6 hours with 3% sodium bicarbonate, 1.2% salt, 0.4% gluconolactone and 3% trehalose has the best sensory quality.
4. Treated cuttlefish fry pattern
Referring to fig. 2-3, the cuttlefish fries were soft in appearance before being soaked with the quality improver; the shape of the cuttlefish soaked in ice water is soft and not round enough, the meat quality of the cuttlefish soaked in salt water is not full enough, and the cuttlefish beard is curled. The cuttlefish fries soaked by the quality improver in the embodiment 1 are round and full in appearance, so that the quality improver disclosed by the invention can be used for carrying out good solidification and shaping on the cuttlefish fries, and has good tenderization and water retention effects.
The above embodiments are merely illustrative of the preferred embodiments of the present invention, and the scope of the present invention is not limited thereto. Equivalent substitutions and modifications will occur to those skilled in the art based on the present invention, and are intended to be within the scope of the present invention. The protection scope of the invention is subject to the claims.
Claims (7)
1. The cuttlefish fry quality improver is characterized by comprising the following components in percentage by mass: 3-4% of sodium bicarbonate, 1.2-2% of salt, 0.4% of gluconolactone, 3% of trehalose and the balance of water, wherein the pH is 9-10.
2. The cuttlefish quality improver as claimed in claim 1, which is characterized by comprising 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. The frozen cuttlefish fry quality improvement method is characterized by comprising the following steps of:
(1) Removing teeth, viscera and skin of the cuttlefish, and cleaning with ice water;
(2) Stirring the cleaned cuttlefish fries in the impregnating solution at the temperature of 4-10 ℃ for 30-40 min;
(3) Continuously soaking for 4-6 hours at the temperature of 0-4 ℃ after stirring;
(4) Rinsing with ice water and draining;
(5) Quick freezing the drained small cuttlefish monomers to the center temperature below-18 ℃;
(6) The frozen cuttlefish fry is coated with ice coat by using ice water at 0-4 ℃;
(7) Quantitatively weighing, bagging and sealing;
(8) Freezing the sealed cuttlefish fries in a freezer below-18 ℃;
wherein the impregnating solution consists of the following components in percentage by mass: 3-4% of sodium bicarbonate, 1.2-2% of salt, 0.4% of gluconolactone, 3% of trehalose and the balance of water, wherein the pH value is 9-10.
4. The method for improving the quality of frozen cuttlefish according to claim 3, wherein in the step (1), the cuttlefish is 55-65 g/serving as a fish.
5. The method for improving the quality of frozen cuttlefish according to claim 3, wherein in the step (2), the mass ratio of the cuttlefish to the impregnating solution is 1:1-1.5.
6. The method for improving the quality of frozen cuttlefish according to claim 3, wherein in the step (2), the cuttlefish is stirred clockwise in the immersion liquid at a rotation speed of 60-80 rpm.
7. The method for improving the quality of frozen cuttlefish according to claim 3, wherein in the step (6), the ice plating amount is 10-15%.
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