CN113287727A - 一种即食草鱼鱼松及其制作方法 - Google Patents
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Abstract
本发明公开了一种即食草鱼鱼松及其制作方法,属于水产食品加工技术领域,制作方法包括以下步骤:草鱼切成鱼块;将鱼块在植酸或乳酸溶液中浸泡;将浸泡后的鱼块捞出,蒸煮挤压,去红肉,挑出鱼刺后,将鱼肉撕碎后炒成鱼松。与传统即食鱼松相比,本发明以草鱼为原料,选用植酸和乳酸作为抗氧化剂开发的即食草鱼鱼松产品不但拓宽了鱼松产品的原料范围,而且有效提升了产品的贮藏稳定性,在保证安全的同时最大限度的赋予了即食鱼松产品优质的感官及品质。同时本发明方法制作的即食草鱼鱼松能有效控制由于油脂、蛋白质氧化导致的色泽和风味劣化,延长产品的货架期,具有很高的推广应用价值。
Description
技术领域
本发明属于水产食品加工技术领域,具体涉及一种即食草鱼鱼松及其制作方法。
背景技术
我国作为世界第一水产大国,淡水鱼资源十分丰富,在国内有着很大的经济市场。然而,淡水鱼捕捞后很难长期保活保鲜,且烹饪前需要去鳞、去内脏,给淡水鱼的食用带来不便。近年来,以鱼肉为原料制成的肉松产品不仅易于携带、食用方便、味道鲜美,还极大程度地避免了鲜鱼腐败变质的问题。通过市场调查发现,目前市面上销售的鱼松大多是由海水鱼制作而成,原料供应不稳定且价格较昂贵,相比较而言,淡水鱼资源丰富,价格低廉,也可作为开发鱼松产品的原料。
然而,现阶段的鱼松产品普遍存在脂肪容易氧化、贮藏时间较短且色泽暗淡等问题,油脂氧化产生的异味造成了产品口感风味不佳,影响消费者的购买和食用。为了提高品质稳定性,大部分即食鱼类制品通过添加抗氧化剂和大量调味料来延缓和遮蔽因氧化导致的色泽、质构和风味劣变。但这类方法不仅会掩盖鱼类产品自身独特的鲜香风味,影响产品的感官品质,而且所用的合成抗氧化剂还会引起消费者对其食用安全性的疑虑,而常用的天然多酚类抗氧化剂自身也易发生褐变,影响产品的色泽。
发明内容
本发明的目的在于解决现有鱼松产品原料来源有限,贮藏过程中由于油脂氧化导致的色泽和风味易劣变等问题。
为实现上述目的,本发明提供了一种即食草鱼鱼松的制备方法,包括步骤:
一种即食草鱼鱼松的制备方法,包括步骤:
S1、草鱼去鳞、去头、去内脏、去皮,切成鱼块,清洗备用;
S2、将清洗后的鱼块在质量分数为0.01~0.04%的植酸或质量分数为0.02~0.08%的乳酸溶液中浸泡1~2h;
S3、将浸泡后的鱼块捞出,在100~120℃下蒸15~25min,包纱布挤干水分,去红肉、挑出鱼刺后,将肉撕碎;
S4、起锅倒入已经加入葱、姜、蒜、花椒炒香后再过滤掉固态杂质的植物油,待油热后将撕碎的鱼肉放入锅中,文火慢炒40~50min到起松;
S5、将炒制后的鱼松置于50~60℃下的鼓风干燥箱中烘干至水分含量降至10%~15%。
优选的是,一种即食草鱼鱼松的制备方法,具体包括步骤:
S1、草鱼去鳞、去头、去内脏、去皮,切成鱼块,清洗备用;
S2、将步骤S1所得鱼块在质量分数为0.04%的植酸溶液或质量分数为0.08%乳酸溶液中浸泡2h。
S3、将步骤S2所得鱼块捞出,在120℃下蒸25min,包纱布挤干水分,去红肉、挑出鱼刺后,将肉撕碎。
S4、起锅倒入已经加入葱、姜、蒜、花椒炒香后再过滤掉固态杂质的植物油(重量为鱼肉重量的3%),待油热后将步骤S3所得鱼肉放入锅中,文火慢炒50min到起松。
S5、将步骤S4所得鱼松置于55℃下的鼓风干燥箱中烘干1.5h,至水分含量降至15%以下。
优选的是,在所述步骤S4中炒制所述撕碎的鱼肉时,加入所述撕碎的鱼肉重量3%的植物油。
一种所述即食草鱼鱼松的制备方法制作的即食草鱼鱼松。
本发明通过添加天然抗氧化剂抑制感官品质下降、油脂氧化以及颜色的褐变的方法,与现有技术相比,具有如下优点:
1.本发明选用天然无毒害作用的植酸和乳酸作为抗氧化剂,通过调节产品的pH达到抗氧化,护色、防腐等效果,具有价格低廉、操作简单、安全可靠的优点。
2.本发明公开的方法制作的即食草鱼鱼松产品,不仅拓宽草鱼的产品范围,而且还有效提升产品的贮藏稳定性,在保证安全的同时最大限度的赋予了即食鱼松产品优质的感官及品质。
3.本发明公开的方法表明使用植酸(0.04%质量浓度)和乳酸(0.08%质量浓度)浸泡鱼块,可以提高鱼松制品的贮藏稳定性,主要体现在:抑制脂质氧化,提高感官品质。
附图说明
图1为实施例1、2和对比例1制得的即食草鱼鱼松贮藏0天、15天、30天鱼松TBARS值的变化;
图2为实施例1、2和对比例1制得的即食草鱼鱼松贮藏0天、15天、30天鱼松感官评定色泽的变化;
图3为实施例1、2和对比例1制得的即食草鱼鱼松贮藏0天、15天、30天鱼松感官评定风味的变化。
具体实施方式
以下实施例可以使本领域的普通技术人员更全面地理解本发明,但不能被认为是对本发明做出的限制。
下述实施例中所使用的实验方法,如无特殊说明,均为常规方法。
下述实施例中所使用的材料等,如无特殊说明,均可从商业途径获得。
实施例1
一种即食草鱼鱼松的制作方法,包括步骤:
S1、草鱼去鳞、去头、去内脏、去皮,切成鱼块,清洗备用;
S2、将清洗后的鱼块在质量分数0.04%的植酸溶液中浸泡2h;
S3、将浸泡后的鱼块捞出,在120℃下蒸25min,包纱布挤干水分,去红肉,挑出鱼刺后,将肉撕碎;
S4、向植物油中加入葱、姜、蒜、花椒炒香后再过滤掉固态杂质,起锅倒入鱼肉重量3%的植物油,待油热后将S3步骤获得的鱼肉放入锅中,文火慢炒50min到起松;
S5、将炒制后的鱼松置于55℃下的鼓风干燥箱中烘干1.5h,至水分含量降至10%。
S6、将鱼松真空包装,在40℃环境中分别贮藏0、20、40天。
S7、将贮藏的鱼松分别进行感官评价(色泽和风味)和油脂氧化的测定。
实施例2
一种即食草鱼鱼松的制作方法,包括步骤:
S1、草鱼去鳞、去头、去内脏、去皮,切成鱼块,清洗备用;
S2、将清洗后的鱼块在质量分数0.08%的乳酸溶液中浸泡2h;
S3、将浸泡后的鱼块捞出,在120℃下蒸25min,包纱布挤干水分,去红肉,挑出鱼刺后,将肉撕碎;
S4、向植物油中加入葱、姜、蒜、花椒炒香后再过滤掉固态杂质,起锅倒入鱼肉重量3%的植物油,待油热后将S3步骤获得的鱼肉放入锅中,文火慢炒50min到起松;
S5、将炒制后的鱼松置于55℃下的鼓风干燥箱中烘干1.5h,至水分含量降至15%。
S6、将鱼松真空包装,在40℃环境中分别贮藏0、20、40天。
S7、将贮藏的鱼松分别进行感官评价(色泽和风味)和油脂氧化的测定。
对比例1
一种即食草鱼鱼松的制作方法,包括步骤:
S1、草鱼去鳞、去头、去内脏、去皮,切成鱼块,清洗备用;
S2、将清洗后的鱼块在水中浸泡2h;
S3、将浸泡后的鱼块捞出,在120℃下蒸25min,包纱布挤干水分,去红肉,挑出鱼刺后,将肉撕碎;
S4、向植物油中加入葱、姜、蒜、花椒炒香后再过滤掉固态杂质,起锅倒入鱼肉重量3%的植物油,待油热后将S3步骤获得的鱼肉放入锅中,文火慢炒50min到起松;
S5、将炒制后的鱼松置于55℃下的鼓风干燥箱中烘干1.5h,至水分含量降至15%。
S6、将鱼松真空包装,在40℃环境中分别贮藏0、20、40天。
S7、将贮藏的鱼松分别进行感官评价(色泽和风味)和油脂氧化的测定。
1、TBARS值测定
对实施例1、2和对比例1制得的即食草鱼鱼松进行TBARS值测定:
将4g鱼松和15毫升蒸馏水匀浆(10000rpm,2min)。将3g匀浆和3mL10%TCA涡旋振荡2min,然后在8000g下离心10min。离心后取1mL上清和1mL硫代巴比妥酸溶液(0.01mol/L)沸水浴15min。取出冷却至室温,在532nm处测定吸光值。以1,1,3,3-四甲氧基丙烷做标准曲线计算。
如图1所示,结果表明随着贮藏时间的延长,鱼松的TBARS值逐渐上升,说明鱼松在贮藏过程中发生脂质氧化。与对比例1相比,添加抗氧化剂组(实施例1、2)的TBARS值低于空白组(对比例1),表明在制备鱼松的过程中,抗氧化剂溶液(植酸、乳酸)浸泡处理能够显著抑制鱼松在贮藏过程中的脂质氧化。
2、感官评定
对实施例1、2和对比例1所得的即食草鱼鱼松从色泽和风味两个方面进行感官评定,均按照10分计算,评价指标如下:
色泽评价指标:色泽呈褐色,无光泽,0-3分;开始出现褐色,光泽弱,4-6分;颜色较为暗,光泽感稍弱,7-8分;色泽均匀,有金黄色光泽,9-10分。
风味评价指标:0-3分代表无鱼松制品的香气,有不愉快的气味;4-6分代表有鱼松制品的香气,开始出现不愉快的气味;7-8分代表有鱼松制品的香气,基本无不愉快的气味;9-10分代表有鱼肉本身的香气,且香气纯正。
图2中色泽评价的结果表明随着贮藏时间的延长,鱼松的色泽评分逐渐下降,主要表现为颜色逐渐发生褐变。说明鱼松在贮藏过程中发生褐变反应。与对比例1相比,添加抗氧化剂组(实施例1和2)的色泽评分明显高于空白组(对比例1),表明添加抗氧化剂显著抑制鱼松在贮藏过程中的褐变反应。
图3中感官评价的结果表明随着贮藏时间的延长,鱼松的风味评分逐渐下降,主要表现为鱼松特有的肉香味逐渐消失,开始出现不愉悦的气味。说明鱼松在贮藏过程中风味发生劣变。与对比例1相比,添加抗氧化剂组(实施例1和2)的风味评分明显高于空白组(对比例1),表明添加抗氧化剂显著抑制鱼松在贮藏过程中的风味劣变。
综上,通过本发明方法制作的即食草鱼鱼松产品,不仅可以抑制脂质氧化,还能够提高感官品质,在有效提升产品的贮藏稳定性的同时,可以最大限度的保持即食草鱼鱼松产品的品质。
以上所述仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,凡是利用本发明说明书内容所作的等效结构或等效流程变换,或直接或间接运用在其他相关的技术领域,均同理包括在本发明的专利保护范围内。
Claims (4)
1.一种即食草鱼鱼松的制备方法,其特征在于,包括步骤:
S1、草鱼去鳞、去头、去内脏、去皮,切成鱼块,清洗备用;
S2、将清洗后的鱼块在质量分数为0.01~0.04%的植酸或质量分数为0.02~0.08%的乳酸溶液中浸泡1~2h;
S3、将浸泡后的鱼块捞出,在100~120℃下蒸15~25min,挤干水分,去红肉,挑出鱼刺后,将鱼肉撕碎;
S4、将撕碎的鱼肉炒至起松,得到鱼松;
S5、将鱼松置于50~60℃环境下烘干至水分含量降至10%~15%。
2.根据权利要求1所述即食草鱼鱼松的制备方法,其特征在于,包括以下步骤:
S1、草鱼去鳞、去头、去内脏、去皮,切成鱼块,清洗备用;
S2、将清洗后的鱼块在质量分数为0.04%的植酸或质量分数为0.08%的乳酸溶液中浸泡2h;
S3、将浸泡后的鱼块捞出,在120℃下蒸25min,挤干水分,去红肉,挑出鱼刺后,将鱼肉撕碎;
S4、将撕碎的鱼肉炒50min至起松,得到鱼松;
S5、将鱼松置于55℃环境下烘干至水分含量降至15%。
3.根据权利要求1~2中任一权利要求所述的即食草鱼鱼松的制备方法,其特征在于,在所述步骤S4中炒所述撕碎的鱼肉时,加入所述撕碎的鱼肉重量3%的植物油。
4.一种根据权利要求1~3中任一权利要求所述的即食草鱼鱼松的制备方法制作的即食草鱼鱼松。
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JPH1084915A (ja) * | 1996-09-10 | 1998-04-07 | Nippon Suisan Kaisha Ltd | 生鮮魚肉食品 |
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