CN113383914B - Sturgeon bone and tendon product and preparation method thereof - Google Patents
Sturgeon bone and tendon product and preparation method thereof Download PDFInfo
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- CN113383914B CN113383914B CN202110579368.8A CN202110579368A CN113383914B CN 113383914 B CN113383914 B CN 113383914B CN 202110579368 A CN202110579368 A CN 202110579368A CN 113383914 B CN113383914 B CN 113383914B
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg 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 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey 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 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
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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
- A23L5/20—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
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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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
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Abstract
The invention relates to the technical field of food processing, and discloses a sturgeon bone and tendon product and a preparation method thereof. The sturgeon bone and tendon product comprises the following raw materials in parts by weight: 10-20 parts of sturgeon bone and tendon liquid, 1-4 parts of foam rubber, 30-35 parts of water, 4-8 parts of honey and 1-2 parts of sugar; the sturgeon bone and tendon liquid is prepared by liquefying sturgeon cartilage wet base, sturgeon tendon wet base and water. The invention adopts the method of liquefying the bone and tendon of the sturgeon to prepare the liquid sturgeon bone and tendon product, and is supplemented with raw materials such as basswood honey to cover the fishy smell and improve the color, thereby not only well retaining the nutrient components in the bone and tendon of the sturgeon and leading the sturgeon bone and tendon to be easily absorbed by human bodies, but also improving various sensory indexes of the product, having simple process and low cost, and providing a high-valued utilization scheme suitable for industrialization for sturgeon leftovers.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a sturgeon bone and tendon product and a preparation method thereof.
Background
Sturgeon is one of the earliest vertebrates in the existing origin, has one hundred million years to six thousand years, is the largest individual freshwater fish with the longest service life, and has extremely high economic value and scientific research value. Sturgeons contain rich amino acids, unsaturated fatty acids and other nutrients, and are mainly applied to the food industry at present and gradually applied to various fields such as cosmetics, medicines and the like. In the aquatic product processing industry, most of the nutritional products prepared from fish as a raw material currently belong to fish oil products, fish products or powdery bone collagen products and the like, but the products have limited aspects and mainly comprise: (1) the fish oil product is expensive, and the raw material cost and the processing cost are high, so that the burden on both a producer and a consumer is large; (2) the cost and the price of the fish products are relatively low, but the problems of storage period, fishy smell removal, mouthfeel and the like of the fish products always exist in the whole production process of the products, and in order to solve the problems, the production cost of the products can be improved, and the consumer acceptance is poor; (3) although the storage period of the powdery ossein product is extremely prolonged, the acceptability of the product is low, and the color, the taste, the smell, the tissue state and the like of the product after brewing are not popular with the public.
In addition, sturgeon cartilage and fish tendon all belong to sturgeon leftovers, contain a large amount of nutrients such as collagen, chondroitin sulfate, glucosamine and the like, and the nutrients can lubricate joint cartilage of a human body, reduce abrasion, stimulate regeneration and the like, and can prevent osteoporosis, leg and foot cramps and the like. At present, research on sturgeon bones and fish tendons focuses on extraction of chondroitin sulfate or bioactive peptides (for example, patents with publication numbers of CN103467621A and CN 110218756A), the process is complicated, the cost is high, the application in practical production is few, and with continuous expansion of sturgeon industry, the bones and fish tendons are still discarded as byproducts of caviar which is a main product of the sturgeon industry, so that high-value utilization of sturgeons is not facilitated.
Disclosure of Invention
In order to solve the technical problems, the invention provides a sturgeon bone and tendon product and a preparation method thereof. The sturgeon bone and tendon product of the invention well retains the nutrient components in the sturgeon bone and tendon, is easy to be absorbed by human body, has the advantages of simple process and low cost, and provides a high-value utilization scheme suitable for industrialization for sturgeon leftovers.
The specific technical scheme of the invention is as follows:
a sturgeon bone-muscle product comprises sturgeon bone-muscle liquid; the sturgeon bone and tendon liquid is prepared by carrying out water liquefaction on a sturgeon cartilage wet base, a sturgeon tendon wet base and sturgeon cartilage.
According to the invention, the sturgeon cartilage and fish tendon wet basis is melted into liquid state by a liquefaction method, so that high-value utilization of sturgeon leftovers is realized, and the sturgeon cartilage and fish tendon liquefaction temperature is low (liquefaction can be carried out at 115 plus 125 ℃), so that the invalidation of nutrients such as collagen, chondroitin sulfate and glucosamine can not be caused, therefore, the nutrients in the fish bone and fish tendon can be well reserved, and compared with powder, the nutrients in the liquid product can be absorbed by human body more easily. In addition, the liquefaction of sturgeon cartilage and fish tendon wet basis can be realized by adopting a miniature counter-pressure sterilization kettle for high-temperature and high-pressure treatment, the process is simple, the cost is lower, and the method is suitable for industrial production.
Preferably, the sturgeon bone and muscle product comprises the following raw materials in parts by weight: 10-20 parts of sturgeon bone and tendon liquid, 1-4 parts of foam-forming gum, 30-35 parts of water, 4-8 parts of honey and 1-2 parts of sugar.
By adding a proper amount of honey and sugar, the sweetness and color of the product can be adjusted, and the fishy smell of the sturgeon bone and tendon liquid can be covered; after the pickled pepper is decocted and sieved, the taste and the tissue state of the product can be adjusted, and higher nutritive value is endowed to the product. By adopting the formula of the invention, the obtained sturgeon bone and tendon product is more easily accepted by the public in the aspects of taste, smell, tissue state and the like.
Preferably, the mass ratio of the sturgeon cartilage wet base to the sturgeon tendon wet base to the water is 213-53-55: 612-620.
Preferably, the honey comprises basswood honey.
The liquid bone tendon liquid can generate a proper Maillard reaction in the processes of decoction together with the basswood honey and later sterilization, so that the product presents a pleasant brown yellow color, and meanwhile, the basswood honey can well cover the fishy smell of the sturgeon bone tendon liquid.
Preferably, the sugar comprises rock candy.
Preferably, the sturgeon bone and tendon product further comprises the following raw materials in parts by weight: 0.2-0.5 part of fishy smell removing agent; the deodorization agent is porous carboxylated zein particles loaded with calcium ions.
In the prior art, a beta-cyclodextrin embedding method is usually adopted to deodorize fish products, and because the inner cavity of beta-cyclodextrin is hydrophobic, the embedding effect on trimethylamine which is a fishy smell substance with stronger polarity is poor, so that the deodorization effect is not ideal; in addition, the prior art reports that the activated carbon is used for adsorption deodorization, but the activated carbon has the same poor effect of removing polar substances and is inconvenient to use, and the activated carbon needs to be removed after deodorization.
In order to solve the problems, the invention adopts the porous carboxylated zein particles loaded with calcium ions, the porous structure of the porous carboxylated zein particles can adsorb fishy smell substances, the high carboxyl content in the porous carboxylated zein particles can improve the hydrophilicity in pores so as to improve the adsorption effect on polar trimethylamine, and meanwhile, the calcium ions loaded in the pores have complexation effect on the trimethylamine and other fishy smell substances, so that the deodorization effect can be improved. In addition, the fishy smell removing agent is a protein-based porous material, does not need to be removed after being used, and can be kept in sturgeon bone-tendon products to continuously play a fishy smell removing role.
Preferably, the preparation method of the fishy smell removing agent comprises the following steps:
(1.1) preparation of carboxylated zein: dispersing zein into soybean oil, adding malic acid and sodium dihydrogen phosphate, reacting at 120-130 deg.C for 3-5h, and filtering to obtain carboxylated zein;
under the catalysis of sodium dihydrogen phosphate, esterification reaction occurs between malic acid and zein, and more carboxyl groups are grafted to the zein, so that the higher hydrophilicity in the gaps of the deodorization agent is improved, and the adsorption effect of the deodorization agent on trimethylamine is improved.
(1.2) preparation of porous carboxylated zein microparticles: dissolving carboxylated zein in alcohol, adding eucalyptus grandiflorum aldehyde, reacting for 18-24h, filtering, crushing the obtained porous gel, and screening out particles with the particle size of 400-600 meshes, namely porous zein particles;
the method adopts macrocarpal (containing two aldehyde groups) as a cross-linking agent to cross-link the carboxylated zein to form a porous material, thereby realizing the adsorption of the fishy smell removing agent on fishy smell substances.
(1.3) calcium ion Loading: immersing the porous zein particles into a calcium chloride solution, taking out after immersing for 2-3h, and drying to obtain a deodorization agent;
in the dipping process, calcium ions are combined into the pore channels of the porous particles, and the fishy smell removing effect of the fishy smell removing agent can be improved by utilizing the complexation between the calcium ions and fishy smell substances such as trimethylamine and the like.
Preferably, in the step (1.1), after the zein is dispersed in the soybean oil, ultrasonic treatment is firstly carried out, and then malic acid and sodium dihydrogen phosphate are added into the zein; the power of the ultrasonic treatment is 200-300W, and the time is 15-25 min.
Sonication of zein prior to carboxylation exposes more carboxyl and amino groups, thereby increasing the malic acid grafting yield in step (1.1) and the degree of crosslinking of the carboxylated zein in step (1.2).
Preferably, in the step (1.1), the mass ratio of the zein to the malic acid is 1: 0.8-1.3.
Preferably, in the step (1.1), the mass ratio of the zein to the sodium dihydrogen phosphate is 1: 0.3-0.8.
Preferably, in the step (1.1), the mass volume ratio of the zein to the soybean oil is 1g:30-40 mL.
Preferably, in the step (1.2), the mass fraction of ethanol in the alcohol is 80 to 90 wt%.
Preferably, in the step (1.2), the mass-to-volume ratio of the carboxylated zein to the alcohol is 1g:10-15 mL.
Preferably, in the step (1.3), the mass fraction of the calcium chloride solution is 5-10 wt%.
The preparation method of the sturgeon bone and tendon product is characterized by comprising the following steps:
(1) preparing fishbone and fish tendon liquid: mixing sturgeon cartilage wet basis, sturgeon tendon wet basis and water, liquefying, sieving, filtering, heating and concentrating to obtain fishbone and fishtendon liquid;
(2) boiling for one time: mixing the fishbone and fish tendon liquid with the foaming gel and water, boiling for the first time until the materials are uniformly mixed, and sieving to obtain a first boiling feed liquid;
(3) secondary decoction: mixing the primary decocted feed liquid with other raw materials, decocting for the second time until the materials are uniformly mixed, and sieving to obtain the sturgeon bone and tendon product.
Preferably, in the step (1), the sturgeon cartilage wet basis and the sturgeon tendon wet basis are prepared by the following steps: killing the sturgeons, then taking out the fish muscle in the ridge, and cleaning to obtain a sturgeon muscle wet base; and (4) steaming, fleshing and degreasing the ridge and the head of the sturgeon to obtain the sturgeon cartilage wet base.
Preferably, in the step (1), the liquefaction temperature is 115-125 ℃ and the time is 20-30 min.
Preferably, in the step (2), the time for one-time boiling is 30-60 min.
Preferably, in the step (3), the time for the second boiling is 15-30 min.
Preferably, in the step (3), after the sturgeon bone and tendon product is decocted twice and sieved, the sturgeon bone and tendon product is obtained through hot filling and sterilization.
Compared with the prior art, the invention has the following advantages:
(1) the liquid sturgeon bone and tendon product is prepared by adopting a fish bone and tendon liquefaction method, and the raw materials such as basswood honey are used for covering fishy smell and improving the color, so that the nutritional ingredients in the sturgeon bone and tendon can be well reserved, the sturgeon bone and tendon can be easily absorbed by a human body, various sensory indexes of the product are improved, the process is simple, the cost is low, and the method is suitable for industrial production;
(2) the porous carboxylated zein particles loaded with calcium ions are used as a fishy smell removing agent, and the high hydrophilicity of the pores and the calcium ions loaded in the pores can be utilized to improve the adsorption capacity to polar trimethylamine, so that the fishy smell of the sturgeon bone and tendon products can be effectively reduced.
Detailed Description
The present invention will be further described with reference to the following examples.
General examples
A sturgeon bone and tendon product comprises the following raw materials in parts by weight: 10-20 parts of sturgeon bone and tendon liquid, 1-4 parts of foam rubber, 30-35 parts of water, 4-8 parts of honey and 1-2 parts of sugar. The honey comprises linden honey; the sugar comprises crystal sugar.
A preparation method of the sturgeon bone and tendon product comprises the following steps:
(1) preparing a cartilage fish tendon wet base: killing sturgeons, taking out fish tendons from the ridges, and cleaning for later use to obtain sturgeon tendon wet bases; steaming, fleshing and degreasing the ridge and the head of the sturgeon to obtain a sturgeon cartilage wet base;
(2) preparing fishbone and fish tendon liquid: mixing sturgeon cartilage wet basis, sturgeon tendon wet basis and water according to the mass ratio of 213-55: 612-620, liquefying at the temperature of 115-125 ℃ for 20-30min, sieving, filtering, heating and concentrating to obtain a sturgeon tendon liquid;
(3) boiling for one time: mixing fishbone and fish tendon liquid with foaming gel and water, decocting for 30-60min for one time to mix the materials uniformly, and sieving to obtain a first decocted liquid;
(4) secondary decoction: mixing the primary decoction liquid with other raw materials, decocting for 15-30min for two times to mix the materials uniformly, and sieving to obtain sturgeon bone and tendon product.
Optionally, the sturgeon bone and tendon product further comprises the following raw materials in parts by weight: 0.2-0.5 part of fishy smell removing agent; the preparation method of the fishy smell removing agent comprises the following steps:
(1.1) preparation of carboxylated zein: dispersing zein into soybean oil according to the mass-volume ratio of 1g:30-40mL, adding malic acid and sodium dihydrogen phosphate, reacting for 3-5h at the temperature of 120-;
(1.2) preparation of porous carboxylated zein microparticles: dissolving carboxylated zein into alcohol (the mass fraction of the ethanol is 80-90 wt%) according to the mass-volume ratio of 1g:10-15mL, adding macrocarpal, reacting for 18-24h, filtering, crushing the obtained porous gel, and screening particles with the particle size of 400-600 meshes, namely porous zein particles;
(1.3) calcium ion loading: immersing the porous zein particles into 5-10 wt% of calcium chloride solution, immersing for 2-3h, taking out, and drying to obtain the fishy smell removing agent.
Example 1
A sturgeon bone and tendon product comprises the following raw materials in parts by weight: 10 parts of sturgeon bone tendon liquid, 1 part of foam flower gum, 30 parts of water, 8 parts of linden honey and 2 parts of rock candy.
A preparation method of the sturgeon bone and tendon product comprises the following steps:
(1) preparing a cartilaginous fish tendon wet base: killing the sturgeon, taking out the fish tendon in the ridge part, and cleaning for later use to obtain a wet base of the sturgeon tendon; steaming sturgeon ridge and head at 100 deg.C for 30min, removing meat and defatting to obtain sturgeon cartilage wet base;
(2) preparing fishbone and fish tendon liquid: adding sturgeon cartilage wet basis, sturgeon tendon wet basis and water into a miniature counter-pressure sterilization kettle according to a mass ratio of 213:53:612, liquefying at 121 ℃ for 20min, filtering with a 200-mesh sieve, heating and concentrating to obtain a fishbone and fishtendon solution, and freezing at-20 ℃ for later use;
(3) boiling for one time: mixing the fishbone and fish tendon liquid with the foaming gel and water, boiling for 60min for one time to uniformly mix the materials, and filtering with a 200-mesh sieve to obtain a once-boiled feed liquid;
(4) secondary decoction: mixing the primary decoction liquid with linden honey and crystal sugar, decocting for 15min for the second time to mix the materials uniformly, and sieving to obtain secondary decoction liquid;
(5) and (3) sterilization: and (4) after the secondary decoction liquid is subjected to hot filling, sterilizing at 120 ℃ for 20min to obtain the sturgeon bone and tendon product.
Example 2
A sturgeon bone and tendon product comprises the following raw materials in parts by weight: 15 parts of sturgeon bone tendon liquid, 3 parts of foam flower gum, 32 parts of water, 6 parts of linden honey and 1.5 parts of rock sugar.
A preparation method of the sturgeon bone and tendon product comprises the following steps:
(1) preparing a cartilaginous fish tendon wet base: killing the sturgeon, taking out the fish tendon in the ridge part, and cleaning for later use to obtain a wet base of the sturgeon tendon; steaming sturgeon ridge and head at 100 deg.C for 30min, removing meat and defatting to obtain sturgeon cartilage wet base;
(2) preparing fishbone and fish tendon liquid: adding sturgeon cartilage wet basis, sturgeon tendon wet basis and water into a miniature counter-pressure sterilization kettle according to the mass ratio of 216:54:616, liquefying for 30min at 115 ℃, filtering by a 200-mesh sieve, heating and concentrating to obtain fishbone and fishtendon liquid, and freezing at-20 ℃ for later use;
(3) boiling for one time: mixing the fishbone and fish tendon liquid with the foaming gel and water, boiling for 45min for one time to uniformly mix the materials, and filtering by a 200-mesh sieve to obtain a once-boiled feed liquid;
(4) secondary decoction: mixing the primary decoction liquid with the linden honey and the crystal sugar, decocting for a second time for 25min to uniformly mix the materials, and sieving to obtain a secondary decoction liquid;
(5) and (3) sterilization: and (4) after the secondary decoction liquid is subjected to hot filling, sterilizing at 120 ℃ for 20min to obtain the sturgeon bone and tendon product.
Example 3
A sturgeon bone and tendon product comprises the following raw materials in parts by weight: 20 parts of sturgeon bone tendon liquid, 4 parts of foam flower gum, 35 parts of water, 4 parts of linden honey and 1 part of rock sugar.
A preparation method of the sturgeon bone and tendon product comprises the following steps:
(1) preparing a cartilage fish tendon wet base: killing the sturgeon, taking out the fish tendon in the ridge part, and cleaning for later use to obtain a wet base of the sturgeon tendon; steaming sturgeon ridge and head at 100 deg.C for 30min, removing meat and defatting to obtain sturgeon cartilage wet base;
(2) preparing fishbone and fish tendon liquid: adding sturgeon cartilage wet base, sturgeon tendon wet base and water into a miniature back pressure sterilization kettle according to a mass ratio of 220:55:620, liquefying for 25min at 125 ℃, filtering with a 200-mesh sieve, heating and concentrating to obtain fishbone and fishtendon liquid, and freezing at-20 ℃ for later use;
(3) boiling for one time: mixing the fishbone and fish tendon liquid with the foaming gel and water, boiling for 30min for one time to uniformly mix the materials, and filtering by a 200-mesh sieve to obtain a once-boiled feed liquid;
(4) secondary decoction: mixing the primary decoction liquid with linden honey and crystal sugar, decocting for 30min for the second time to mix the materials uniformly, and sieving to obtain secondary decoction liquid;
(5) and (3) sterilization: and (4) after the secondary decoction liquid is subjected to hot filling, sterilizing at 120 ℃ for 20min to obtain the sturgeon bone and tendon product.
Example 4
A sturgeon bone and tendon product comprises the following raw materials in parts by weight: 10 parts of sturgeon bone tendon liquid, 1 part of foam flower gum, 30 parts of water, 8 parts of linden honey, 2 parts of rock sugar and 0.4 part of fishy smell removing agent.
A preparation method of the sturgeon bone and tendon product comprises the following steps:
(1) preparing a fishy smell removing agent:
(1.1) preparation of carboxylated zein: dispersing zein into soybean oil in a mass-to-volume ratio of 1g:35mL, adding malic acid and sodium dihydrogen phosphate in a mass-to-volume ratio of 1:1:0.5, reacting at 125 ℃ for 4h, and filtering to obtain carboxylated zein;
(1.2) preparation of porous carboxylated zein microparticles: dissolving carboxylated zein into alcohol (the mass fraction of ethanol is 85 wt%) according to the mass-volume ratio of 1g:15mL, adding macrocarpal I, reacting for 24h, filtering, crushing the obtained porous gel, and screening out particles with the particle size of 400-600 meshes, namely porous zein particles;
(1.3) calcium ion Loading: immersing porous zein particles into 8 wt% calcium chloride solution, immersing for 2.5h, taking out, and drying to obtain a deodorization agent;
(2) preparing a cartilage fish tendon wet base: killing the sturgeon, taking out the fish tendon in the ridge part, and cleaning for later use to obtain a wet base of the sturgeon tendon; steaming sturgeon ridge and head at 100 deg.C for 30min, removing meat and defatting to obtain sturgeon cartilage wet base;
(3) preparing fishbone and fish tendon liquid: mixing sturgeon cartilage wet base, sturgeon tendon wet base and water according to a mass ratio of 213:53:612, liquefying for 20min at 121 ℃, filtering with a 200-mesh sieve, heating and concentrating to obtain fishbone and fishtendon liquid, and freezing at-20 ℃ for later use;
(4) boiling for one time: mixing the fishbone and fish tendon liquid with the foaming gel and water, boiling for 60min for one time to uniformly mix the materials, and filtering with a 200-mesh sieve to obtain a once-boiled feed liquid;
(5) secondary decoction: mixing the primary decoction liquid with linden honey, crystal sugar and fishy smell removing agent, decocting for 15min for the second time to uniformly mix the materials, and sieving to obtain secondary decoction liquid;
(5) and (3) sterilization: and (4) after the secondary decoction liquid is subjected to hot filling, sterilizing at 120 ℃ for 20min to obtain the sturgeon bone and tendon product.
Example 5
This example differs from example 4 in that in step (1.1), after the zein was dispersed in the soybean oil, it was sonicated at 250W for 20min, and then malic acid and sodium dihydrogen phosphate were added thereto, and the remaining raw materials and preparation were the same as in example 4.
Comparative example 1
The difference between the comparative example and the example 1 is that the sturgeon bone and tendon product is not added with basswood honey, and the rest raw materials and the preparation process are the same as the example 1. The sturgeon bone and tendon product obtained in example 1 was brownish yellow, while the comparative example was off-white.
Comparative example 2
The comparative example is different from example 4 in that the fishy smell removing agent is replaced by beta-cyclodextrin with equal mass, and the rest of raw materials and the preparation process are the same as those in example 1.
Comparative example 3
The comparative example is different from example 4 in that step (1.1) is not performed, namely, the deodorization agent is porous zein particles loaded with calcium ions, and the rest of raw materials and the preparation process are the same as example 4.
Comparative example 4
This comparative example differs from example 4 in that step (1.3) is not performed, i.e. the fishy smell remover is porous carboxylated zein particles, and the rest of the raw materials and the preparation process are the same as in example 4.
In the test example, 20 volunteers performed sensory evaluation on the sturgeon bone and tendon products, and scored according to the degree of fishy smell, 8-10 scores showed no fishy smell or weak fishy smell, 4-7 scores showed acceptable fishy smell, 0-3 scores showed heavy fishy smell, and the average value was taken after scoring of each volunteer. The evaluation results of the fishy smell of the sturgeon bone tendon products of examples 1 to 5 and comparative examples 1 to 4 are shown in table 1.
The trimethylamine content of the sturgeon soups prepared in examples 1 to 4 and comparative examples 2 to 5 was measured, and the results are shown in table 1.
TABLE 1
| Fishy smell | Trimethylamine content (μ g/g) | |
| Example 1 | 4.0 | 3.8 |
| Example 2 | 4.2 | 3.6 |
| Example 3 | 4.5 | 3.3 |
| Example 4 | 8.8 | 1.3 |
| Example 5 | 9.5 | 0.7 |
| Comparative example 1 | 1.6 | 3.9 |
| Comparative example 2 | 7.0 | 2.4 |
| Comparative example 3 | 7.5 | 2.0 |
| Comparative example 4 | 8.2 | 1.6 |
From table 1 the following conclusions can be drawn:
the fishy smell was significantly reduced after addition of the inventive fishy smell remover in example 4 compared to example 1 and was weaker than in comparative example 2 using beta-cyclodextrin. The reason is that: the inner cavity of the beta-cyclodextrin is hydrophobic, so that the embedding effect on trimethylamine with stronger polarity is poor, and the fishy smell removing effect is not ideal; according to the invention, the porous carboxylated zein particles loaded with calcium ions are adopted, the porous structure of the zein particles can adsorb fishy smell substances, and the grafted carboxyl groups and the loaded calcium ions in pores of the zein particles can improve the adsorption effect of a fishy smell removal agent on polar trimethylamine.
Compared with example 4, in example 5, the fishy smell of the sturgeon bone-tendon product of the butterfly is reduced by using the ultrasonic-treated zein to prepare the fishy smell removing agent. The reason is that: and (3) carrying out ultrasonic treatment on the zein, so that more carboxyl and amino can be exposed, the malic acid grafting rate in the step (1.1) is improved, the gaps of the deodorization agent have higher hydrophilicity, and the adsorption effect on trimethylamine is improved.
Comparative example 3 a fishy smell remover was prepared using uncarboxylated zein, which gave a sturgeon tendon product with a significantly heavier fishy smell than that of example 4. The reason is that: the carboxyl content in the zein is improved through carboxylation treatment, so that the prepared deodorization agent has higher hydrophilicity in pores, and is favorable for adsorption of polar trimethylamine.
The fishy smell removing agent used in the comparative example 5 is not loaded with calcium ions, and the fishy smell of the obtained sturgeon bone and tendon product is obviously heavier than that of the sturgeon bone and tendon product obtained in the example 4. The reason is that: in the process of dipping in calcium chloride solution, calcium ions are combined in the pore channels of the porous particles, and the fishy smell removing effect of the fishy smell removing agent can be improved by utilizing the complexing action between the calcium ions and fishy smell substances such as trimethylamine and the like.
The raw materials and equipment used in the invention are common raw materials and equipment in the field if not specified; the methods used in the present invention are conventional in the art unless otherwise specified.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and any simple modifications, alterations and equivalent changes made to the above embodiment according to the technical spirit of the present invention still belong to the protection scope of the technical solution of the present invention.
Claims (9)
1. A sturgeon bone-muscle product is characterized by comprising sturgeon bone-muscle liquid and a fishy smell removing agent; the sturgeon bone and tendon liquid is prepared by liquefying sturgeon cartilage wet basis, sturgeon tendon wet basis and water; the deodorization agent is porous carboxylated zein particles loaded with calcium ions, and the preparation method comprises the following steps:
(1.1) preparation of carboxylated zein: dispersing zein into soybean oil, adding malic acid and sodium dihydrogen phosphate, reacting at 120-130 deg.C for 3-5h, and filtering to obtain carboxylated zein;
(1.2) preparation of porous carboxylated zein microparticles: dissolving carboxylated zein in alcohol, adding macrocarpal, reacting for 18-24h, filtering, crushing the obtained porous gel, and screening out particles with the particle size of 400-600 meshes, namely porous zein particles;
(1.3) calcium ion Loading: immersing the porous zein particles into a calcium chloride solution, soaking for 2-3h, taking out, and drying to obtain the fishy smell removing agent.
2. The sturgeon bone and muscle product according to claim 1, which comprises the following raw materials in parts by weight: 10-20 parts of sturgeon bone and tendon liquid, 1-4 parts of foam rubber, 30-35 parts of water, 4-8 parts of honey and 1-2 parts of sugar.
3. The sturgeon bone and muscle product as claimed in claim 1, wherein the mass ratio of the sturgeon cartilage wet base to the sturgeon bone and muscle wet base to water is 213-53-55: 612-620.
4. The sturgeon bone and tendon product of claim 2 wherein the honey comprises basswood honey.
5. The sturgeon bone and muscle product according to claim 2, further comprising the following raw materials in parts by weight: 0.2-0.5 part of fishy smell removing agent.
6. The sturgeon bone and tendon product according to claim 1, wherein in step (1.1), zein is dispersed in soybean oil, ultrasonic treatment is performed, and then malic acid and sodium dihydrogen phosphate are added; the power of the ultrasonic treatment is 200-300W, and the time is 15-25 min.
7. The sturgeon bone and tendon product according to claim 1, wherein in the step (1.1), the mass ratio of the zein to the malic acid is 1: 0.8-1.3.
8. A method for preparing a sturgeon bone and tendon product according to any one of claims 1 to 7, comprising the steps of:
(1) preparing fishbone and fish tendon liquid: mixing sturgeon cartilage wet basis, sturgeon tendon wet basis and water, liquefying, sieving, filtering, heating and concentrating to obtain fishbone and fishtendon liquid;
(2) boiling for one time: mixing the fishbone and fish tendon liquid with the foaming gel and water, boiling for the first time until the materials are uniformly mixed, and sieving to obtain a first-boiling feed liquid;
(3) secondary decoction: mixing the primary decocted feed liquid with other raw materials, decocting for the second time until the materials are uniformly mixed, and sieving to obtain the sturgeon bone and tendon product.
9. The method according to claim 8, wherein in the step (1), the sturgeon cartilage wet basis and the sturgeon tendon wet basis are prepared by the following steps: killing the sturgeons, then taking out the fish muscle in the ridge, and cleaning to obtain a sturgeon muscle wet base; and (4) steaming, fleshing and degreasing the ridge and the head of the sturgeon to obtain the sturgeon cartilage wet base.
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| CN115152962A (en) * | 2022-07-12 | 2022-10-11 | 湖南竹松阁食品有限公司 | Preparation method of sturgeon tendon product |
| CN116548607A (en) * | 2023-05-04 | 2023-08-08 | 杭州千岛湖鲟龙科技股份有限公司 | Preparation method of sweet osmanthus sturgeon cartilage glue |
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