CN113575880A - Nutritional fish fillet and preparation method thereof - Google Patents
Nutritional fish fillet and preparation method thereof Download PDFInfo
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- CN113575880A CN113575880A CN202110879881.9A CN202110879881A CN113575880A CN 113575880 A CN113575880 A CN 113575880A CN 202110879881 A CN202110879881 A CN 202110879881A CN 113575880 A CN113575880 A CN 113575880A
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- 235000016709 nutrition Nutrition 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 30
- 238000005554 pickling Methods 0.000 claims description 74
- 239000000463 material Substances 0.000 claims description 61
- 239000011265 semifinished product Substances 0.000 claims description 56
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- 239000007788 liquid Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
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- 238000004080 punching Methods 0.000 claims description 2
- 239000011780 sodium chloride Substances 0.000 claims description 2
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- 238000001816 cooling Methods 0.000 claims 1
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- 230000008901 benefit Effects 0.000 abstract description 3
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- 235000001968 nicotinic acid Nutrition 0.000 description 2
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- 235000019157 thiamine Nutrition 0.000 description 2
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 2
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- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241000186684 Lactobacillus pentosus Species 0.000 description 1
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- 208000008558 Osteophyte Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000709400 Ruba Species 0.000 description 1
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- 229910052742 iron Inorganic materials 0.000 description 1
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Classifications
-
- 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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
- A23L31/10—Yeasts or derivatives 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
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L5/51—Concentration
-
- 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
Abstract
The invention discloses a nutritional fillet and a preparation method thereof. The nutritional fish slices obtained by the invention have the advantage of rich amino acid content.
Description
Technical Field
The invention relates to the technical field of fish processing, in particular to a nutritional fish fillet and a preparation method thereof.
Background
At present, the processing rate of aquatic products in developed countries reaches up to 80%, but the processing rate of aquatic products in China still does not reach 30%. Currently, the main processed products are minced fillet products, flavored fish products and some by-product processed products. Compared with developed countries, the fish processing industry in China starts late, and has obvious gaps in processing technology, product quality and the like. For various edible fish species, most of the edible fish species are sold in a fresh and alive form, but the market share of processed products is low, and the marketable processed products are lacked. People in modern society have increasingly rapid pace of life, diet time is gradually shortened, people pursuing rapid life style increasingly need leisure foods in various forms, wherein fish processing products are popular with consumers.
Tilapia (Oreochromyis nilotis) is a kind of fish of small and medium size which can survive in both seawater and fresh water, has fast growth speed, strong reproductive capacity, poor appetite, strong disease resistance, few bone spurs and thick meat, and is one of the main cultured fish species in China. The fish meat of the tilapia accounts for about 40 to 50 percent of the fish mass, and the economic benefit is excellent. The tilapia is fresh and delicious in meat, tender in meat and high in nutritional value, the protein is the component with the highest content except water, and each 100-Kr non-fish meat contains about 20 g of protein, 7 g of fat, 148 kcal of heat, 70 mg of calcium, 50 mg of sodium, 40 mg of phosphorus and 1 mg of iron. In the prior art, the storage means of tilapia often has the problem of short storage time, and tilapia fillets obtained in the prior art often contain high-concentration volatile basic nitrogen, which is not beneficial to human health; however, the conventional method of applying the ultrahigh pressure technology to fish oil treatment alone cannot obtain fish products with lower content of volatile basic nitrogen, so a technical scheme capable of reducing volatile basic nitrogen in fish is needed.
Patent CN103549489B discloses a preparation method of sturgeon fast fermentation sausage, which adopts lactobacillus pentosus 31-1 and staphylococcus pini SL4 to ferment sturgeon surimi, but the content of volatile basic nitrogen in the surimi obtained by the method is still higher, and the taste of the processed product is not more delicious.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a nutritional fish slice and a preparation method thereof.
In the prior art, the storage means of tilapia often has the problem of short storage time, and tilapia fillets obtained in the prior art often contain high-concentration volatile basic nitrogen, which is not beneficial to human health; however, the conventional method of applying the ultrahigh pressure technology to fish oil treatment alone cannot obtain fish products with lower content of volatile basic nitrogen, so a technical scheme capable of reducing volatile basic nitrogen in fish is needed.
In order to solve the technical problems, the invention adopts the technical scheme that:
the preparation method of the nutritional fish slices comprises the following steps:
y1 removing head and scale of fish, washing with water, slicing, and punching holes on fish with food-grade stainless steel nail plate to obtain fish fillet;
y2 mixing the fillets with pickling materials, then refrigerating and pickling, then carrying out ultrahigh pressure treatment, and carrying out vacuum plastic packaging to obtain the nutritional fillets.
The method adopts ultrahigh pressure to treat the pickled fish, and destroys the stable structure of volatile basic nitrogen in a non-covalent bond mode such as hydrogen bond destruction, so that the content of volatile basic nitrogen in the treated fish is obviously reduced.
A preferable scheme is that the preparation method of the nutritional fish slices comprises the following steps:
y1 removing head and scale of fish, washing with water, cutting into pieces with length of 4-6cm, width of 1.5-3cm and thickness of 0.3-0.6cm, and pricking holes on fish with food grade stainless steel nail plate with diameter of 1-1.6mm at density of 1-3 pieces/cm2Obtaining the fish slices;
y2, mixing the fillets with pickling materials, then carrying out cold preservation and pickling for 4-7h at the temperature of 2-4 ℃, then carrying out ultrahigh pressure treatment, and carrying out vacuum plastic packaging to obtain the nutritional fillets.
In a preferred embodiment, the Y2 operation is: the bath ratio of the fish to the pickling material is 1kg (2-3) kg.
In a preferred embodiment, the Y2 operation is: the pressure of the ultrahigh pressure treatment is 370-395MPa, the pressure increasing rate is 3-7MPa/s, the pressure maintaining time is 10-20min, and the pressure relief process is completed within 8-15 s.
The fish is any one of tilapia, grass carp and carp.
The preparation method of the pickling material comprises the following steps:
h1 soaking fructus Myricae Rubrae in saline water under stirring, taking out the fructus Myricae Rubrae, draining water on the surface of fructus Myricae Rubrae with kitchen paper, removing core to obtain pulp, and crushing the pulp with juicer to obtain fructus Myricae Rubrae pulp;
h2, mixing the waxberry pulp, sorghum vinasse, a fermentation microbial inoculum and water, and then carrying out oxygen-isolated fermentation to obtain a semi-finished product A;
h3, carrying out ultrahigh pressure treatment on the semi-finished product A to obtain a semi-finished product B, and carrying out freeze concentration treatment on the semi-finished product B to obtain the pickling material.
The waxberry pulp contains rich taraxacin, alpha-resinol, beta-resinol, lupulin, meso-inositol, myricitrin and other active substances, and can react with volatile basic nitrogen in the tilapia flesh, so that the content of the volatile basic nitrogen in the tilapia flesh is further reduced.
According to the invention, sorghum vinasse rich in various minerals and organic acids is mixed with waxberry pulp, and under the fermentation effect of the fermentation microbial inoculum, more beneficial active ingredients including nicotinic acid and thiamine are obtained, and the active ingredients can be combined with ultrahigh pressure treatment to further enhance the capability of removing volatile basic nitrogen in tilapia flesh. Moreover, when the pickling material obtained by the specific method is used for treating tilapia meat together with ultrahigh pressure treatment, the three-dimensional spatial configuration of various protein enzymes and peptidases in the tilapia meat can be changed, so that the reaction activity of the tilapia meat is improved, macromolecular proteins and polypeptides in the tilapia meat can be decomposed into various micromolecular amino acids under the action of activated enzymes, and the micromolecular amino acids are very suitable for being absorbed and ingested by a human body; moreover, the flavor-developing amino acid in the small-molecule amino acid can also bring better flavor to the nutritional fish fillet.
One preferable scheme is that the preparation method of the pickling material comprises the following steps:
h1 soaking fructus Myricae Rubrae in 15-23 wt.% salt water at 8-16 deg.C for 15-30min, stirring at 5-15rpm, taking out, draining water from the surface of fructus Myricae Rubrae with kitchen paper, removing core to obtain pulp, and crushing the pulp with juicer to obtain fructus Myricae Rubrae pulp;
h2, mixing the red bayberry pulp, sorghum vinasse, a fermentation microbial inoculum and water in a mass ratio of (2-3.6): (0.8-1.6): 0.04-0.08): 5-10), and performing oxygen-isolated fermentation for 5-7 days in the dark at the temperature of 21-25 ℃ to obtain a semi-finished product A;
h3, carrying out ultrahigh pressure treatment on the semi-finished product A to obtain a semi-finished product B, and carrying out freeze concentration treatment on the semi-finished product B to obtain the pickling material.
In a preferred embodiment, in the H1 operation: the bath ratio of the waxberries to the salt solution is 1kg: (1.5-3) L; the power of the juicer is 200-250W, the rotating speed is 13000-18000rpm, and the juicing time is 30-75 s.
One preferable scheme is that the fermentation inoculum is one or a mixture of two of candida ethanolica and candida maltosa.
According to the invention, the fermentation microbial inoculum is prepared by compounding candida ethanolica and candida maltosa, because when the two yeasts coexist in a specific ratio and are placed in a specific fermentation system and environment of the invention, the two yeasts rapidly increase the value at an optimal propagation and amplification rate and reach a stable period, and the two yeasts in the stable period of propagation and amplification can effectively convert free amino acids and small molecular saccharides in sorghum vinasse into active biological components including various organic acids for pickling tilapia.
In a more preferable scheme, the fermentation inoculant is a mixture of candida ethanolica and candida maltosa in a mass ratio of (1-3) to (1-3).
In a most preferable scheme, the fermentation inoculant is a mixture of candida ethanolica and candida maltosa in a mass ratio of 1: 1.
In a preferred embodiment, in the H3 operation: the pressure of the ultrahigh pressure treatment is 570-590MPa, the pressure increasing rate is 8-10MPa/s, the pressure maintaining time is 18-25min, and the pressure relief process is completed within 8-12 s; the freezing concentration treatment is that the temperature is firstly reduced to (-40) - (-38) DEG C so as to solidify the semi-finished product B, then the temperature is increased to (-7) - (-5) DEG C, and the liquid obtained when the semi-finished product B is melted is collected.
When the pickling material is prepared, after the fermentation of the fermentation microbial inoculum is finished, the ultrahigh pressure treatment is adopted, the yeast is fully and completely cracked and inactivated, and meanwhile, various beneficial components remained in the yeast can be released, so that the content of organic acid in the pickling material is further increased, and the due activity of the organic acid is kept. The freezing concentration treatment is adopted in the process of preparing the pickling material, so that the storage time of the pickling material is prolonged in a mode of reducing redundant water in the pickling material so as to increase the concentration of effective substances of the pickling material, and the long shelf life and the better using effect of the pickling material are ensured.
The invention has the beneficial effects that:
1. the invention provides a nutritional fish slice and a preparation method thereof, and the nutritional fish slice has the advantages of low content of volatile basic nitrogen and high content of various free amino acids.
2. The invention provides a pickling material and a preparation method thereof, and the pickling material can be applied to the nutritional fish fillets and the preparation method thereof; adopting sorghum vinasse and a zymophyte agent as raw materials, and obtaining the sorghum vinasse and the zymophyte agent after ultrahigh pressure treatment and freezing concentration treatment; the fermentation inoculum is candida ethanolate and candida maltosa.
Detailed Description
The above summary of the present invention is described in further detail below with reference to specific embodiments, but it should not be understood that the scope of the above subject matter of the present invention is limited to the following examples.
Introduction of some raw materials in this application:
tilapia: oreochromys mossambicaus, from the Neqiao market, Nanjing, body length 30 cm.
Waxberry: myrica ruba (Lour.) S.et Zucc., from Nanjing's inner bridge market, origin: yuanpu county, Xiaoshan City, Zhejiang province, variety: early-color waxberry, fruit weight: 16 g.
Sorghum vinasse, from vinasse limited, west ridge, medusa, brand: west ridge source, dry matter content: 40 wt.%.
Candida ethanolica: candida ethanolica, CGMCC: 2.3927, from China center for general microbiological culture Collection.
Candida maltosa: candida maltosa, CGMCC: 2.1239, from China center for general microbiological culture Collection.
Example 1
The preparation method of the nutritional fish slices comprises the following steps:
y1 removing head and scale of tilapia, washing with water, cutting into 5cm long, 3cm wide and 0.5cm thick pieces, and pricking holes with food grade stainless steel nail plate with diameter of 1.5mm on fish meat with pricking hole density of 2 pieces/cm2Obtaining tilapia fillets;
y2, mixing the tilapia fillets with the pickling material, then cold preserving and pickling for 5h at 4 ℃, then carrying out ultrahigh pressure treatment, and obtaining the nutritional fillets after vacuum plastic packaging and packaging.
The mass ratio of the tilapia fillets to the pickling material is 1: 2.5; the pressure of the ultrahigh pressure treatment is 385MPa, the pressure increasing rate is 5MPa/s, the pressure maintaining time is 15min, and the pressure relief process is completed within 10 s.
The preparation method of the pickling material comprises the following steps:
h1 soaking fructus Myricae Rubrae in 20 wt.% salt water at 10 deg.C for 20min, stirring at 10rpm, taking out, draining water from the surface of fructus Myricae Rubrae with kitchen paper, removing core to obtain pulp, and crushing with juicer to obtain fructus Myricae Rubrae pulp;
h2, mixing the waxberry pulp, sorghum vinasse, a fermentation microbial inoculum and water according to the mass ratio of 3:1:0.07:6, and performing oxygen-isolated fermentation for 6d in the dark at the temperature of 22 ℃ to obtain a semi-finished product A;
h3, carrying out ultrahigh pressure treatment on the semi-finished product A to obtain a semi-finished product B, and carrying out freeze concentration treatment on the semi-finished product B to obtain the pickling material.
The fermentation inoculum is a mixture of candida ethanolate and candida maltosa in a mass ratio of 1: 1.
In the H1 operation: the bath ratio of the waxberries to the salt solution is 1kg to 2L; the power of the juicer is 250W, the rotating speed is 18000rpm, and the juicing time is 40 s.
In the H3 operation: the pressure of the ultrahigh pressure treatment is 580MPa, the pressure increasing rate is 9MPa/s, the pressure maintaining time is 23min, and the pressure relief process is completed within 10 s; and the freezing concentration treatment is to reduce the temperature to-38 ℃ to solidify the semi-finished product B, then to raise the temperature to-6 ℃, and to collect the liquid obtained when the semi-finished product B is melted.
Example 2
The preparation method of the nutritional fish slices comprises the following steps:
y1 removing head and scale of tilapia, washing with water, cutting into 5cm long, 3cm wide and 0.5cm thick pieces, and pricking holes with food grade stainless steel nail plate with diameter of 1.5mm on fish meat with pricking hole density of 2 pieces/cm2Obtaining tilapia fillets;
y2, mixing the tilapia fillets with the pickling material, then cold preserving and pickling for 5h at 4 ℃, then carrying out ultrahigh pressure treatment, and obtaining the nutritional fillets after vacuum plastic packaging and packaging.
The mass ratio of the tilapia fillets to the pickling material is 1: 2.5; the pressure of the ultrahigh pressure treatment is 385MPa, the pressure increasing rate is 5MPa/s, the pressure maintaining time is 15min, and the pressure relief process is completed within 10 s.
The preparation method of the pickling material comprises the following steps:
h1 soaking fructus Myricae Rubrae in 20 wt.% salt water at 10 deg.C for 20min, stirring at 10rpm, taking out, draining water from the surface of fructus Myricae Rubrae with kitchen paper, removing core to obtain pulp, and crushing with juicer to obtain fructus Myricae Rubrae pulp;
h2, mixing the waxberry pulp, sorghum vinasse, a fermentation microbial inoculum and water according to the mass ratio of 3:1:0.07:6, and performing oxygen-isolated fermentation for 6d in the dark at the temperature of 22 ℃ to obtain a semi-finished product A;
h3, carrying out ultrahigh pressure treatment on the semi-finished product A to obtain a semi-finished product B, and carrying out freeze concentration treatment on the semi-finished product B to obtain the pickling material.
The fermentation microbial inoculum is candida ethanolica.
In the H1 operation: the bath ratio of the waxberries to the salt solution is 1kg to 2L; the power of the juicer is 250W, the rotating speed is 18000rpm, and the juicing time is 40 s.
In the H3 operation: the pressure of the ultrahigh pressure treatment is 580MPa, the pressure increasing rate is 9MPa/s, the pressure maintaining time is 23min, and the pressure relief process is completed within 10 s; and the freezing concentration treatment is to reduce the temperature to-38 ℃ to solidify the semi-finished product B, then to raise the temperature to-6 ℃, and to collect the liquid obtained when the semi-finished product B is melted.
Example 3
The preparation method of the nutritional fish slices comprises the following steps:
y1 removing head and scale of tilapia, washing with water, cutting into 5cm long, 3cm wide and 0.5cm thick pieces, and pricking holes with food grade stainless steel nail plate with diameter of 1.5mm on fish meat with pricking hole density of 2 pieces/cm2Obtaining tilapia fillets;
y2, mixing the tilapia fillets with the pickling material, then cold preserving and pickling for 5h at 4 ℃, then carrying out ultrahigh pressure treatment, and obtaining the nutritional fillets after vacuum plastic packaging and packaging.
The mass ratio of the tilapia fillets to the pickling material is 1: 2.5; the pressure of the ultrahigh pressure treatment is 385MPa, the pressure increasing rate is 5MPa/s, the pressure maintaining time is 15min, and the pressure relief process is completed within 10 s.
The preparation method of the pickling material comprises the following steps:
h1 soaking fructus Myricae Rubrae in 20 wt.% salt water at 10 deg.C for 20min, stirring at 10rpm, taking out, draining water from the surface of fructus Myricae Rubrae with kitchen paper, removing core to obtain pulp, and crushing with juicer to obtain fructus Myricae Rubrae pulp;
h2, mixing the waxberry pulp, sorghum vinasse, a fermentation microbial inoculum and water according to the mass ratio of 3:1:0.07:6, and performing oxygen-isolated fermentation for 6d in the dark at the temperature of 22 ℃ to obtain a semi-finished product A;
h3, carrying out ultrahigh pressure treatment on the semi-finished product A to obtain a semi-finished product B, and carrying out freeze concentration treatment on the semi-finished product B to obtain the pickling material.
The fermentation microbial inoculum is Candida maltosa.
In the H1 operation: the bath ratio of the waxberries to the salt solution is 1kg to 2L; the power of the juicer is 250W, the rotating speed is 18000rpm, and the juicing time is 40 s.
In the H3 operation: the pressure of the ultrahigh pressure treatment is 580MPa, the pressure increasing rate is 9MPa/s, the pressure maintaining time is 23min, and the pressure relief process is completed within 10 s; and the freezing concentration treatment is to reduce the temperature to-38 ℃ to solidify the semi-finished product B, then to raise the temperature to-6 ℃, and to collect the liquid obtained when the semi-finished product B is melted.
Example 4
The preparation method of the nutritional fish slices comprises the following steps:
y1 removing head and scale of tilapia, washing with water, cutting into 5cm long, 3cm wide and 0.5cm thick pieces, and pricking holes with food grade stainless steel nail plate with diameter of 1.5mm on fish meat with pricking hole density of 2 pieces/cm2Obtaining tilapia fillets;
y2, mixing the tilapia fillets with the pickling material, then cold preserving and pickling for 5h at 4 ℃, then carrying out ultrahigh pressure treatment, and obtaining the nutritional fillets after vacuum plastic packaging and packaging.
The mass ratio of the tilapia fillets to the pickling material is 1: 2.5; the pressure of the ultrahigh pressure treatment is 385MPa, the pressure increasing rate is 5MPa/s, the pressure maintaining time is 15min, and the pressure relief process is completed within 10 s.
The preparation method of the pickling material comprises the following steps:
h1 soaking fructus Myricae Rubrae in 20 wt.% salt water at 10 deg.C for 20min, stirring at 10rpm, taking out, draining water from the surface of fructus Myricae Rubrae with kitchen paper, removing core to obtain pulp, and crushing with juicer to obtain fructus Myricae Rubrae pulp;
h2, mixing the red bayberry pulp, sorghum vinasse and water according to the mass ratio of 3:1:6, and performing oxygen-isolated fermentation for 6d in the dark at the temperature of 22 ℃ to obtain a semi-finished product A;
h3, carrying out ultrahigh pressure treatment on the semi-finished product A to obtain a semi-finished product B, and carrying out freeze concentration treatment on the semi-finished product B to obtain the pickling material.
In the H1 operation: the bath ratio of the waxberries to the salt solution is 1kg to 2L; the power of the juicer is 250W, the rotating speed is 18000rpm, and the juicing time is 40 s.
In the H3 operation: the pressure of the ultrahigh pressure treatment is 580MPa, the pressure increasing rate is 9MPa/s, the pressure maintaining time is 23min, and the pressure relief process is completed within 10 s; and the freezing concentration treatment is to reduce the temperature to-38 ℃ to solidify the semi-finished product B, then to raise the temperature to-6 ℃, and to collect the liquid obtained when the semi-finished product B is melted.
Example 5
The preparation method of the nutritional fish slices comprises the following steps:
y1 removing head and scale of tilapia, washing with water, cutting into 5cm long, 3cm wide and 0.5cm thick pieces, and pricking holes with food grade stainless steel nail plate with diameter of 1.5mm on fish meat with pricking hole density of 2 pieces/cm2Obtaining tilapia fillets;
y2, mixing the tilapia fillets with the pickling material, then cold preserving and pickling for 5h at 4 ℃, then carrying out ultrahigh pressure treatment, and obtaining the nutritional fillets after vacuum plastic packaging and packaging.
The mass ratio of the tilapia fillets to the pickling material is 1: 2.5; the pressure of the ultrahigh pressure treatment is 385MPa, the pressure increasing rate is 5MPa/s, the pressure maintaining time is 15min, and the pressure relief process is completed within 10 s.
The preparation method of the pickling material comprises the following steps:
h1 soaking fructus Myricae Rubrae in 20 wt.% salt water at 10 deg.C for 20min, stirring at 10rpm, taking out, draining water from the surface of fructus Myricae Rubrae with kitchen paper, removing core to obtain pulp, and crushing with juicer to obtain fructus Myricae Rubrae pulp;
h2, mixing the waxberry pulp, the zymophyte and water according to the mass ratio of 3:0.07:6, and performing oxygen-isolated fermentation for 6d in the dark at the temperature of 22 ℃ to obtain a semi-finished product A;
h3, carrying out ultrahigh pressure treatment on the semi-finished product A to obtain a semi-finished product B, and carrying out freeze concentration treatment on the semi-finished product B to obtain the pickling material.
The fermentation inoculum is a mixture of candida ethanolate and candida maltosa in a mass ratio of 1: 1.
In the H1 operation: the bath ratio of the waxberries to the salt solution is 1kg to 2L; the power of the juicer is 250W, the rotating speed is 18000rpm, and the juicing time is 40 s.
In the H3 operation: the pressure of the ultrahigh pressure treatment is 580MPa, the pressure increasing rate is 9MPa/s, the pressure maintaining time is 23min, and the pressure relief process is completed within 10 s; and the freezing concentration treatment is to reduce the temperature to-38 ℃ to solidify the semi-finished product B, then to raise the temperature to-6 ℃, and to collect the liquid obtained when the semi-finished product B is melted.
Example 6
The preparation method of the nutritional fish slices comprises the following steps:
y1 removing head and scale of tilapia, washing with water, cutting into 5cm long, 3cm wide and 0.5cm thick pieces, and pricking holes with food grade stainless steel nail plate with diameter of 1.5mm on fish meat with pricking hole density of 2 pieces/cm2Obtaining tilapia fillets;
y2, mixing the tilapia fillets with the pickling material, then cold preserving and pickling for 5h at 4 ℃, then carrying out ultrahigh pressure treatment, and obtaining the nutritional fillets after vacuum plastic packaging and packaging.
The mass ratio of the tilapia fillets to the pickling material is 1: 2.5; the pressure of the ultrahigh pressure treatment is 385MPa, the pressure increasing rate is 5MPa/s, the pressure maintaining time is 15min, and the pressure relief process is completed within 10 s.
The preparation method of the pickling material comprises the following steps:
h1 soaking fructus Myricae Rubrae in 20 wt.% salt water at 10 deg.C for 20min, stirring at 10rpm, taking out, draining water from the surface of fructus Myricae Rubrae with kitchen paper, removing core to obtain pulp, and crushing with juicer to obtain fructus Myricae Rubrae pulp;
h2, mixing the waxberry pulp, sorghum vinasse, a fermentation microbial inoculum and water according to the mass ratio of 3:1:0.07:6, and performing oxygen-isolated fermentation for 6d in the dark at the temperature of 22 ℃ to obtain a semi-finished product A;
h3, freezing and concentrating the semi-finished product A to obtain the pickling material.
The fermentation inoculum is a mixture of candida ethanolate and candida maltosa in a mass ratio of 1: 1.
In the H1 operation: the bath ratio of the waxberries to the salt solution is 1kg to 2L; the power of the juicer is 250W, the rotating speed is 18000rpm, and the juicing time is 40 s.
In the H3 operation: and the freezing concentration treatment is to reduce the temperature to-38 ℃ to solidify the semi-finished product B, then to raise the temperature to-6 ℃, and to collect the liquid obtained when the semi-finished product B is melted.
Example 7
The preparation method of the nutritional fish slices comprises the following steps:
y1 removing head and scale of tilapia, washing with water, cutting into 5cm long, 3cm wide and 0.5cm thick pieces, and pricking holes with food grade stainless steel nail plate with diameter of 1.5mm on fish meat with pricking hole density of 2 pieces/cm2Obtaining tilapia fillets;
y2, mixing the tilapia fillets with the pickling material, then cold preserving and pickling for 5h at 4 ℃, then carrying out ultrahigh pressure treatment, and obtaining the nutritional fillets after vacuum plastic packaging and packaging.
The mass ratio of the tilapia fillets to the pickling material is 1: 2.5; the pressure of the ultrahigh pressure treatment is 385MPa, the pressure increasing rate is 5MPa/s, the pressure maintaining time is 15min, and the pressure relief process is completed within 10 s.
The preparation method of the pickling material comprises the following steps:
crushing a mixture of ginger, garlic, rice vinegar and cooking wine in a mass ratio of 1:1:1:3 at 25 ℃ for 15s by using a juicer with the power of 250W and the rotating speed of 18000rpm to obtain the pickling material.
Example 8
The preparation method of the nutritional fish slices comprises the following steps:
y1 removing head and scale of tilapia, washing with water, cutting into 5cm long, 3cm wide and 0.5cm thick pieces, and using food-grade stainless steel nail with diameter of 1.5mmThe plate is perforated on the fish meat with perforation density of 2 pieces/cm2Obtaining tilapia fillets;
y2, mixing the tilapia fillets with the pickling material, then refrigerating and pickling for 5h at 4 ℃, and carrying out vacuum plastic packaging to obtain the nutritional fillets.
The mass ratio of the tilapia fillets to the pickling material is 1: 2.5; the pressure of the ultrahigh pressure treatment is 385MPa, the pressure increasing rate is 5MPa/s, the pressure maintaining time is 15min, and the pressure relief process is completed within 10 s.
The preparation method of the pickling material comprises the following steps:
h1 soaking fructus Myricae Rubrae in 20 wt.% salt water at 10 deg.C for 20min, stirring at 10rpm, taking out, draining water from the surface of fructus Myricae Rubrae with kitchen paper, removing core to obtain pulp, and crushing with juicer to obtain fructus Myricae Rubrae pulp;
h2, mixing the waxberry pulp, sorghum vinasse, a fermentation microbial inoculum and water according to the mass ratio of 3:1:0.07:6, and performing oxygen-isolated fermentation for 6d in the dark at the temperature of 22 ℃ to obtain a semi-finished product A;
h3, carrying out ultrahigh pressure treatment on the semi-finished product A to obtain a semi-finished product B, and carrying out freeze concentration treatment on the semi-finished product B to obtain the pickling material.
The fermentation inoculum is a mixture of candida ethanolate and candida maltosa in a mass ratio of 1: 1.
In the H1 operation: the bath ratio of the waxberries to the salt solution is 1kg to 2L; the power of the juicer is 250W, the rotating speed is 18000rpm, and the juicing time is 40 s.
In the H3 operation: the pressure of the ultrahigh pressure treatment is 580MPa, the pressure increasing rate is 9MPa/s, the pressure maintaining time is 23min, and the pressure relief process is completed within 10 s; and the freezing concentration treatment is to reduce the temperature to-38 ℃ to solidify the semi-finished product B, then to raise the temperature to-6 ℃, and to collect the liquid obtained when the semi-finished product B is melted.
Test example 1
Sensory evaluation test: 60 experienced eaters with ages ranging from 25 to 40 years old and half of men and women are selected to taste the nutritional fillets and the common tilapia fillets obtained in the invention (the fillets are cooked by boiled water for 40s without adding extra seasonings). The color, fragrance and taste of the nutritional fillets and the common tilapia fillets obtained in each example are scored according to the following standards and averaged. A blank control group (namely the common tilapia fillets) is set, and the tilapia fillets are directly tested without being processed by the scheme of the invention or other special means. The test results are shown in table 1.
And (4) grading standard:
the taste: has good fish taste (8-10), generally (5-7), and has fishy or earthy taste (0-4);
② taste: smooth (8-10), generally (5-7) and loose (0-4).
TABLE 1 organoleptic evaluation of nutritional fillets
Test example 2
Volatile basic nitrogen test: the content of volatile basic nitrogen in the nutritional fillets obtained by the examples of the invention is measured according to a semi-quantitative nitrogen determination method of the first method in GB 5009.228-2016 (national food safety Standard) for measuring volatile basic nitrogen in food. For each example, 5 samples were taken and tested, and the test results were averaged over the 5 samples. A blank control group is set, and the commercially available tilapia is directly tested without being treated by the scheme of the invention or other special means. The test results are shown in table 2.
TABLE 2 content of volatile basic nitrogen in the nutritional fillets
Test example 3
And (3) testing the amino acid content: the content of amino acids in the nutritional fillets obtained in the invention is measured according to GB 5009.124-2016 (determination of amino acids in national food safety standards). A blank control group is set, and the commercially available tilapia is directly tested without being treated by the scheme of the invention or other special means. The test results are shown in table 3.
TABLE 3 amino acid content in the nutritional fillets
The invention adopts ultrahigh pressure to treat the pickled tilapia meat, and destroys the stable structure of volatile basic nitrogen in a non-covalent bond mode such as hydrogen bond destruction, so that the content of volatile basic nitrogen in the treated tilapia meat is obviously reduced.
The waxberry pulp contains rich taraxacin, alpha-resinol, beta-resinol, lupulin, meso-inositol, myricitrin and other active substances, and can react with volatile basic nitrogen in the tilapia flesh, so that the content of the volatile basic nitrogen in the tilapia flesh is further reduced.
According to the invention, sorghum vinasse rich in various minerals and organic acids is mixed with waxberry pulp, and under the fermentation effect of the fermentation microbial inoculum, more beneficial active ingredients including nicotinic acid and thiamine are obtained, and the active ingredients can be combined with ultrahigh pressure treatment to further enhance the capability of removing volatile basic nitrogen in tilapia flesh. Moreover, when the pickling material obtained by the specific method is used for treating tilapia meat together with ultrahigh pressure treatment, the three-dimensional spatial configuration of various protein enzymes and peptidases in the tilapia meat can be changed, so that the reaction activity of the tilapia meat is improved, macromolecular proteins and polypeptides in the tilapia meat can be decomposed into various micromolecular amino acids under the action of activated enzymes, and the micromolecular amino acids are very suitable for being absorbed and ingested by a human body; moreover, the flavor-developing amino acid in the small-molecule amino acid can also bring better flavor to the nutritional fish fillet.
According to the invention, the fermentation microbial inoculum is prepared by compounding candida ethanolica and candida maltosa, because when the two yeasts coexist in a specific ratio and are placed in a specific fermentation system and environment of the invention, the two yeasts rapidly increase the value at an optimal propagation and amplification rate and reach a stable period, and the two yeasts in the stable period of propagation and amplification can effectively convert free amino acids and small molecular saccharides in sorghum vinasse into active biological components including various organic acids for pickling tilapia.
When the pickling material is prepared, after the fermentation of the fermentation microbial inoculum is finished, the ultrahigh pressure treatment is adopted, the yeast is fully and completely cracked and inactivated, and meanwhile, various beneficial components remained in the yeast can be released, so that the content of organic acid in the pickling material is further increased, and the due activity of the organic acid is kept.
The freezing concentration treatment is adopted in the process of preparing the pickling material, so that the storage time of the pickling material is prolonged in a mode of reducing redundant water in the pickling material so as to increase the concentration of effective substances of the pickling material, and the long shelf life and the better using effect of the pickling material are ensured.
Claims (9)
1. The preparation method of the nutritional fish slices is characterized by comprising the following steps:
y1 removing head and scale of fish, washing with water, slicing, and punching holes on fish with food-grade stainless steel nail plate to obtain fish fillet;
y2 mixing the fillets with pickling materials, then refrigerating and pickling, then carrying out ultrahigh pressure treatment, and carrying out vacuum plastic packaging to obtain the nutritional fillets.
2. The method for preparing the nutritional fish fillet according to claim 1, wherein in the Y2 operation: the bath ratio of the fish to the pickling material is 1kg (2-3) kg.
3. The method for preparing the nutritional fish fillet according to claim 1, wherein in the Y2 operation: the pressure of the ultrahigh pressure treatment is 370-395MPa, the pressure increasing rate is 3-7MPa/s, the pressure maintaining time is 10-20min, and the pressure relief process is completed within 8-15 s.
4. The method for preparing the nutritional fish fillet as claimed in claim 1, wherein the pickling material is prepared by:
h1 soaking fructus Myricae Rubrae in saline water under stirring, taking out the fructus Myricae Rubrae, draining water on the surface of fructus Myricae Rubrae with kitchen paper, removing core to obtain pulp, and crushing the pulp with juicer to obtain fructus Myricae Rubrae pulp;
h2, mixing the waxberry pulp, sorghum vinasse, a fermentation microbial inoculum and water, and then carrying out oxygen-isolated fermentation to obtain a semi-finished product A;
h3, carrying out ultrahigh pressure treatment on the semi-finished product A to obtain a semi-finished product B, and carrying out freeze concentration treatment on the semi-finished product B to obtain the pickling material.
5. The method for preparing the nutritional fillet according to claim 4, wherein the H1 operation: the bath ratio of the waxberry to the salt solution is 1kg (1.5-3) L; the power of the juicer is 200-250W, the rotating speed is 13000-18000rpm, and the juicing time is 30-75 s.
6. The method for preparing the nutritional fish slice according to claim 4, wherein the method comprises the following steps: the fermentation inoculum is one or a mixture of two of candida ethanolica and candida maltosa.
7. The method for preparing the nutritional fillet according to claim 4, wherein the H3 operation: the pressure of the ultrahigh pressure treatment is 570-590MPa, the pressure increasing rate is 8-10MPa/s, the pressure maintaining time is 18-25min, and the pressure relief process is completed within 8-12 s.
8. The method for preparing the nutritious fish fillet according to claim 4, wherein the freeze concentration treatment comprises the steps of cooling to (-40) - (-38) deg.C to solidify the semi-finished product B, heating to (-7) - (-5) deg.C, and collecting the liquid obtained when the semi-finished product B melts.
9. The nutritional fish slice is characterized in that: the nutritious fish fillet as claimed in any one of claims 1 to 8.
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| CN114557432A (en) * | 2022-03-14 | 2022-05-31 | 上海海洋大学 | Preparation method capable of shortening pickling time of fish prepared food |
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