CN113796504B - Leisure fish product pickling liquid and pickling method thereof - Google Patents
Leisure fish product pickling liquid and pickling method thereof Download PDFInfo
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- 238000005554 pickling Methods 0.000 title claims abstract description 79
- 239000007788 liquid Substances 0.000 title claims abstract description 23
- 235000013332 fish product Nutrition 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title claims description 16
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims abstract description 48
- RRAFCDWBNXTKKO-UHFFFAOYSA-N eugenol Chemical compound COC1=CC(CC=C)=CC=C1O RRAFCDWBNXTKKO-UHFFFAOYSA-N 0.000 claims abstract description 42
- 241000251468 Actinopterygii Species 0.000 claims abstract description 41
- 244000068988 Glycine max Species 0.000 claims abstract description 33
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 33
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 33
- 239000002994 raw material Substances 0.000 claims abstract description 23
- NPBVQXIMTZKSBA-UHFFFAOYSA-N Chavibetol Natural products COC1=CC=C(CC=C)C=C1O NPBVQXIMTZKSBA-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000005770 Eugenol Substances 0.000 claims abstract description 21
- UVMRYBDEERADNV-UHFFFAOYSA-N Pseudoeugenol Natural products COC1=CC(C(C)=C)=CC=C1O UVMRYBDEERADNV-UHFFFAOYSA-N 0.000 claims abstract description 21
- 229960002217 eugenol Drugs 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 235000013717 Houttuynia Nutrition 0.000 claims abstract description 16
- 244000178231 Rosmarinus officinalis Species 0.000 claims abstract description 16
- 235000012907 honey Nutrition 0.000 claims abstract description 16
- 235000019991 rice wine Nutrition 0.000 claims abstract description 16
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 16
- 240000000691 Houttuynia cordata Species 0.000 claims abstract 4
- 108010073771 Soybean Proteins Proteins 0.000 claims description 21
- 239000000843 powder Substances 0.000 claims description 21
- 235000019710 soybean protein Nutrition 0.000 claims description 21
- 238000000108 ultra-filtration Methods 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 13
- 238000004140 cleaning Methods 0.000 claims description 10
- 239000000796 flavoring agent Substances 0.000 claims description 10
- 235000019634 flavors Nutrition 0.000 claims description 10
- 239000011265 semifinished product Substances 0.000 claims description 10
- 238000002791 soaking Methods 0.000 claims description 10
- 108091005804 Peptidases Proteins 0.000 claims description 8
- 239000004365 Protease Substances 0.000 claims description 8
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 8
- 150000001875 compounds Chemical class 0.000 claims description 8
- 238000006460 hydrolysis reaction Methods 0.000 claims description 7
- 239000012528 membrane Substances 0.000 claims description 7
- 238000010992 reflux Methods 0.000 claims description 7
- 239000006228 supernatant Substances 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 235000008373 pickled product Nutrition 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 241000196324 Embryophyta Species 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000005360 mashing Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 235000011121 sodium hydroxide Nutrition 0.000 claims description 5
- UAJTZZNRJCKXJN-UHFFFAOYSA-M sodium;2-dodecoxy-2-oxoethanesulfonate Chemical compound [Na+].CCCCCCCCCCCCOC(=O)CS([O-])(=O)=O UAJTZZNRJCKXJN-UHFFFAOYSA-M 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 7
- 102000004169 proteins and genes Human genes 0.000 abstract description 6
- 108090000623 proteins and genes Proteins 0.000 abstract description 6
- 230000003647 oxidation Effects 0.000 abstract description 5
- 238000007254 oxidation reaction Methods 0.000 abstract description 5
- 238000000354 decomposition reaction Methods 0.000 abstract description 4
- 238000003860 storage Methods 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 2
- 241000758769 Houttuynia Species 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 11
- 239000000047 product Substances 0.000 description 10
- 235000018102 proteins Nutrition 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
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- 235000013372 meat Nutrition 0.000 description 3
- 210000001519 tissue Anatomy 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 102000008934 Muscle Proteins Human genes 0.000 description 2
- 108010074084 Muscle Proteins Proteins 0.000 description 2
- 102000003505 Myosin Human genes 0.000 description 2
- 108060008487 Myosin Proteins 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
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- 150000002500 ions Chemical class 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 229910021645 metal ion Inorganic materials 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 230000008569 process Effects 0.000 description 2
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- 241001638133 Bidyanus welchi Species 0.000 description 1
- 241001131796 Botaurus stellaris Species 0.000 description 1
- 241000252230 Ctenopharyngodon idella Species 0.000 description 1
- 241000252233 Cyprinus carpio Species 0.000 description 1
- 241001275898 Mylopharyngodon piceus Species 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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- 230000000536 complexating effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
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- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 150000002832 nitroso derivatives Chemical class 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- QGVNJRROSLYGKF-UHFFFAOYSA-N thiobarbital Chemical compound CCC1(CC)C(=O)NC(=S)NC1=O QGVNJRROSLYGKF-UHFFFAOYSA-N 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
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
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- 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
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention provides a leisure fish product pickling liquid and a preparation method thereof, wherein the pickling liquid comprises the following raw materials in parts by weight: 2-5 parts of sodium hydroxide, 3-10 parts of rice wine, 4-8 parts of soy sauce, 1-3 parts of cordate houttuynia, 1-3 parts of rosemary, 2-4 parts of honey, 0.5-1.9 parts of eugenol and 0.3-1.2 parts of soybean active peptide concentrated solution are combined with a pickling technology, and the pickling step is divided into two pickling steps, and the pickling time and the temperature of each pickling step are controlled, so that the pickled leisure fish can inhibit oxidation of the fish slices during storage, reduce the decomposition rate of protein, prevent juice loss of the leisure fish, effectively protect cell tissues in the fish slices, have higher water holding capacity, replace the traditional high-concentration experimental pickling technology, and provide technical support and theoretical basis for the field of aquatic product pickling processing.
Description
Technical Field
The invention relates to the field of aquatic product processing, in particular to a leisure fish product pickling liquid and a pickling method thereof.
Background
The existing fish pickled products are traditional aquatic processed foods in China, and are popular with consumers due to unique flavor. At present, the salted fish in China is prepared by a traditional pickling method mainly by pickling and sun-drying high-concentration salt for a long time, and the product has the advantages of long production period, high salt content, excessive fat oxidation, more harmful substances such as nitrite and nitroso compounds, and the like, so that the product has certain potential safety hazard and does not accord with the concept of modern health foods. Patent CN2013104799428 discloses a method for preparing cured ecological soft-shelled turtle, which comprises selecting materials, dissecting, curing, airing, fumigating, vacuum packaging, sterilizing, packaging with paper boxes and storing. The method is claimed to be capable of preserving the quality and nutritional ingredients of the soft-shelled turtle to the maximum extent, but too much material is added during curing, so that the bittern can mask the taste and mouthfeel of the soft-shelled turtle, and the soft-shelled turtle is likely to be easy to deteriorate due to uneven curing.
Disclosure of Invention
In view of the above, the present invention provides a pickling solution for leisure fish products and a preparation method thereof, which solve the above problems.
The technical scheme of the invention is realized as follows: leisure fish product pickling liquid: the material comprises the following raw materials in parts by weight: 2 to 5 parts of sodium hydroxide, 3 to 10 parts of rice wine, 4 to 8 parts of soy sauce, 1 to 3 parts of cordate houttuynia, 1 to 3 parts of rosemary, 2 to 4 parts of honey, 0.5 to 1.9 parts of eugenol and 0.3 to 1.2 parts of soybean active peptide concentrated solution.
Further, a pickling solution for leisure fish products: the material comprises the following raw materials in parts by weight: 3 parts of sodium hydroxide, 7 parts of rice wine, 6 parts of soy sauce, 2 parts of cordate houttuynia, 2 parts of rosemary, 3 parts of honey, 1.2 parts of eugenol and 0.7 part of soybean active peptide concentrated solution.
Further, the soybean active peptide concentrated solution is prepared by adding water into soybean protein powder, wherein the mass volume ratio g/mL of the soybean protein powder and the water is 1:3-8, adding compound flavor protease accounting for 0.1-0.8% of the mass of the soybean protein powder, carrying out hydrolysis reaction for 50-120 min under the conditions of pH value of 8-9 and temperature of 40-60 ℃, centrifuging, taking supernatant, separating by an ultrafiltration membrane, controlling the ultrafiltration pressure to be 0.11-0.20 Mpa, and the reflux ratio to be 5-7:1, collecting membrane-passing solution, and concentrating to obtain the soybean active peptide concentrated solution;
the compound flavor protease is purchased from the biological technology limited liability company of Henghua channel in the east of Nanning
The product specification is as follows: 3 ten thousand mu/g
Optimum pH:5.0 to 9.0
Optimum temperature: 50-55 DEG C
The addition amount is as follows: 0.1 to 0.3 percent.
Further, a pickling method of leisure fish products comprises the following steps:
s1, preparing raw materials: cleaning raw material fish, removing viscera and scales, slicing, cleaning fresh plants of herba Houttuyniae and herba Rosmarini officinalis, and mashing to obtain raw material fish such as one of Carassius auratus, grass carp, cyprinus Carpio, black carp, and bream.
S2, preparing a pickling solution: mixing the concentrated solution of sodium hydroxide, rice wine, soy sauce, cordate houttuynia, rosemary, honey, eugenol and soybean active peptide according to the weight parts, and uniformly stirring to prepare pickling solution;
s3, primary curing: soaking the fish slices in a pickling solution for 10-30 min, taking out, preserving heat, placing in an incubator at 40-50 ℃, and preserving heat for 15-25 min to obtain a semi-finished product;
s4, secondary curing: soaking the semi-finished product in the pickling solution again for 40-60 min, taking out, preserving heat, placing in an incubator at 40-50 ℃, preserving heat for 1-3 min, sterilizing under high pressure, cooling, and packaging to obtain the leisure fish pickled product.
Further, in the step S3, the mass volume ratio g/mL of the fillet to the pickling liquid is 1000:30-55.
Further, the mass volume ratio g/mL of the fillet to the pickling liquid in the step S3 is 1000:60-75.
Compared with the prior art, the invention has the beneficial effects that:
the pickling liquid for the leisure fish is reasonable in raw materials and scientific in proportion, can inhibit oxidation of the fish slices during storage, reduce the decomposition rate of protein, prevent juice loss of the leisure fish, effectively protect cell tissues in the fish slices, and has higher water holding capacity; wherein, eugenol and soybean active peptide concentrated solution are added into the raw materials to be combined with the rest raw materials, and the stable substances are generated after complexing with oxidation-assisting metal ions by utilizing the action of the eugenol and soybean active peptide concentrated solution, so that partial free radicals are eliminated by virtue of reduction performance, thereby playing a certain role in resisting oxidation; the decomposition rate of protein is reduced, so that less alkaline substances are produced, and the fresh-keeping effect is achieved; meanwhile, the ionic strength in the fish meat is increased rapidly, calcium, magnesium, phosphorus and other ions in the muscle protein are chelated, the myosin in the meat is dissociated to be converted into a sol state, and the sol and the sarcoplasmic protein form a special net structure to maintain the water holding capacity of the leisure fish; in addition, the pickling technology is combined, the pickling process is divided into two pickling steps, the pickling time and the pickling temperature of each pickling step are controlled, and a good pickling effect can be achieved under proper conditions;
the leisure fish pickling liquid and the pickling process can replace the traditional high-concentration experimental pickling technology, and provide technical support and theoretical basis for the field of aquatic product pickling processing.
Detailed Description
In order to better understand the technical content of the present invention, the following provides specific examples to further illustrate the present invention.
The experimental methods used in the embodiment of the invention are conventional methods unless otherwise specified.
Materials, reagents, and the like used in the examples of the present invention are commercially available unless otherwise specified.
Example 1
Leisure fish product pickling liquid: the material comprises the following raw materials in parts by weight: 2 parts of sodium hydroxide, 3 parts of rice wine, 4 parts of soy sauce, 1 part of cordate houttuynia, 1 part of rosemary, 2 parts of honey, 0.5 part of eugenol and 0.3 part of soybean active peptide concentrated solution;
the soybean active peptide concentrated solution is prepared by adding water into soybean protein powder, wherein the mass volume ratio g/mL of the soybean protein powder and the water is 1:3, adding compound flavor protease accounting for 0.1% of the mass of the soybean protein powder, carrying out hydrolysis reaction for 50min under the conditions of pH value of 8 and temperature of 40 ℃, centrifuging, taking supernatant, separating by an ultrafiltration membrane, controlling the ultrafiltration pressure to be 0.11Mpa, controlling the reflux ratio to be 5:1, collecting membrane-passing liquid, and concentrating.
Example 2
Leisure fish product pickling liquid: the material comprises the following raw materials in parts by weight: 5 parts of sodium hydroxide, 10 parts of rice wine, 8 parts of soy sauce, 3 parts of cordate houttuynia, 3 parts of rosemary, 4 parts of honey, 1.9 parts of eugenol and 1.2 parts of soybean active peptide concentrated solution;
the soybean active peptide concentrated solution is prepared by adding water into soybean protein powder, wherein the mass volume ratio g/mL of the soybean protein powder and the water is 1:8, adding compound flavor protease accounting for 0.8% of the mass of the soybean protein powder, carrying out hydrolysis reaction for 120min under the conditions of pH value of 9 and temperature of 60 ℃, centrifuging, taking supernatant, separating by an ultrafiltration membrane, controlling the ultrafiltration pressure to be 0.20Mpa, collecting membrane-passing solution with a reflux ratio of 7:1, and concentrating.
Example 3
Leisure fish product pickling liquid: the material comprises the following raw materials in parts by weight: 3 parts of sodium hydroxide, 7 parts of rice wine, 6 parts of soy sauce, 2 parts of cordate houttuynia, 2 parts of rosemary, 3 parts of honey, 1.2 parts of eugenol and 0.7 part of soybean active peptide concentrated solution;
the soybean active peptide concentrated solution is prepared by adding water into soybean protein powder, wherein the mass volume ratio g/mL of the soybean protein powder and the water is 1:5, adding compound flavor protease accounting for 0.4% of the mass of the soybean protein powder, carrying out hydrolysis reaction for 80min under the conditions of pH value of 9 and temperature of 50 ℃, centrifuging, taking supernatant, separating by an ultrafiltration membrane, controlling the ultrafiltration pressure to be 0.15Mpa, controlling the reflux ratio to be 6:1, collecting membrane-passing liquid, and concentrating to obtain the soybean active peptide concentrated solution;
the following pickling methods were used in examples 1 to 3:
s1, preparing raw materials: cleaning Carassius auratus, removing viscera and scales, slicing, cleaning fresh plants of herba Houttuyniae and herba Rosmarini officinalis, mashing,
s2, preparing a pickling solution: mixing the concentrated solution of sodium hydroxide, rice wine, soy sauce, cordate houttuynia, rosemary, honey, eugenol and soybean active peptide according to the weight parts, and uniformly stirring to prepare pickling solution;
s3, primary curing: soaking 1000g of fish slices in 45mL of the pickling solution for 20min, taking out, preserving heat, and placing in an incubator at 45 ℃ for 20min to obtain a semi-finished product;
s4, secondary curing: soaking 500g of the semi-finished product in 35mL of pickling solution again for 50min, taking out, preserving heat, placing in an incubator at 45 ℃, preserving heat for 2min, sterilizing under high pressure, cooling, and packaging to obtain the leisure fish pickled product.
Example 4
Leisure fish product pickling liquid: the material comprises the following raw materials in parts by weight: 3 parts of sodium hydroxide, 7 parts of rice wine, 6 parts of soy sauce, 2 parts of cordate houttuynia, 2 parts of rosemary, 3 parts of honey, 1.2 parts of eugenol and 0.7 part of soybean active peptide concentrated solution;
the soybean active peptide concentrated solution is prepared by adding water into soybean protein powder, wherein the mass volume ratio g/mL of the soybean protein powder and the water is 1:5, adding compound flavor protease accounting for 0.4% of the mass of the soybean protein powder, carrying out hydrolysis reaction for 80min under the conditions of pH value of 9 and temperature of 40 ℃, centrifuging, taking supernatant, separating by an ultrafiltration membrane, controlling the ultrafiltration pressure to be 0.15Mpa, controlling the reflux ratio to be 6:1, collecting membrane-passing liquid, and concentrating to obtain the soybean active peptide concentrated solution;
the pickling method of the leisure fish comprises the following steps:
s1, preparing raw materials: cleaning Carassius auratus, removing viscera and scales, slicing, cleaning fresh plants of herba Houttuyniae and herba Rosmarini officinalis, mashing,
s2, preparing a pickling solution: mixing the concentrated solution of sodium hydroxide, rice wine, soy sauce, cordate houttuynia, rosemary, honey, eugenol and soybean active peptide according to the weight parts, and uniformly stirring to prepare pickling solution;
s3, primary curing: soaking 1000g of fish slices in 30mL of pickling solution for 10min, taking out, preserving heat, and placing in an incubator at 40 ℃ for 15min to obtain a semi-finished product;
s4, secondary curing: soaking 500g of the semi-finished product in 30mL of pickling solution again for 40min, taking out, preserving heat, placing in an incubator at 40 ℃, preserving heat for 1min, sterilizing under high pressure, cooling, and packaging to obtain the leisure fish pickled product.
Example 5
Leisure fish product pickling liquid: the material comprises the following raw materials in parts by weight: 3 parts of sodium hydroxide, 7 parts of rice wine, 6 parts of soy sauce, 2 parts of cordate houttuynia, 2 parts of rosemary, 3 parts of honey, 1.2 parts of eugenol and 0.7 part of soybean active peptide concentrated solution;
the soybean active peptide concentrated solution is prepared by adding water into soybean protein powder, wherein the mass volume ratio g/mL of the soybean protein powder and the water is 1:5, adding compound flavor protease accounting for 4% of the mass of the soybean protein powder, carrying out hydrolysis reaction for 80min under the conditions of pH of 9 and 60 ℃, centrifuging, separating supernatant by an ultrafiltration membrane, controlling the ultrafiltration pressure to be 0.15Mpa, controlling the reflux ratio to be 6:1, collecting membrane-passing solution, and concentrating to obtain the soybean active peptide concentrated solution;
the pickling method of the leisure fish comprises the following steps:
s1, preparing raw materials: cleaning Carassius auratus, removing viscera and scales, slicing, cleaning fresh plants of herba Houttuyniae and herba Rosmarini officinalis, mashing,
s2, preparing a pickling solution: mixing the concentrated solution of sodium hydroxide, rice wine, soy sauce, cordate houttuynia, rosemary, honey, eugenol and soybean active peptide according to the weight parts, and uniformly stirring to prepare pickling solution;
s3, primary curing: soaking 1000g of fish slices in 55mL of pickling solution for 30min, taking out, preserving heat, and placing in an incubator at 50 ℃ for 25min to obtain a semi-finished product;
s4, secondary curing: soaking 500g of the semi-finished product in 37.5mL of pickling solution again for 60min, taking out, preserving heat, placing in an incubator at 50 ℃, preserving heat for 3min, sterilizing under high pressure, cooling, and packaging to obtain the leisure fish pickled product.
Comparative example 1
The comparative example differs from example 3 in that a leisure fish product curing liquid: the material comprises the following raw materials in parts by weight: 7 parts of sodium hydroxide, 12 parts of rice wine, 10 parts of soy sauce, 5 parts of cordate houttuynia, 5 parts of rosemary, 5 parts of honey, 0.3 part of eugenol and 0.1 part of soybean active peptide concentrated solution;
comparative example 2
The difference between this comparative example and example 3 is that the starting material of the pickling solution for a recreational fish product does not contain eugenol.
Comparative example 3
The difference between this comparative example and example 3 is that the raw material of the pickling solution for leisure fish products does not contain the soybean active peptide concentrate.
1. Quality change of leisure fish cured product
Thiobarbital acid number (TBA)
The leisure fish cured products of examples 1 to 4 and comparative examples 1 to 3 were stored at 4℃and the TBA value was measured for 2, 6 and 10 days, respectively, and the measurement results were shown in Table 1 below:
table 1:
as shown in the table above, the pickling solution of the invention can inhibit oxidation of fish fillets during storage, and compared with the comparative example group, the pickling solution has obvious synergistic effect of the raw materials, and the eugenol and the soybean active peptide concentrated solution are added to complex with oxidation-assisting metal ions to generate stable substances, and meanwhile, the pickling solution has certain reduction performance to remove partial free radicals, so that a certain antioxidation effect is achieved.
(II) volatile basic Nitrogen value (TVB-N)
The leisure fish cured products of examples 1 to 4 and comparative examples 1 to 3 were stored at 4℃and the TVB-N value was changed in 2, 6 and 10 days, respectively, and the measurement results were shown in Table 2 below:
table 2:
as shown in the above Table 2, the pickling solution for recreational fish can reduce the decomposition rate of protein, so that less alkaline substances are produced, the increase of TVB-N value of the recreational fish in the storage period at 4 ℃ is effectively delayed, a certain fresh-keeping effect is achieved, and the flavor of the pickled recreational fish product is ensured.
(III) variation of juice run-off Rate
The leisure fish cured products of the above examples 1 to 4 and comparative examples 1 to 3 were stored at-5℃and the change in the loss rate of the juice in the leisure fish was measured in 5, 15, 25 and 35 days, respectively,
juice loss rate= (W 2 -W 1 )/W 2 ×100％
W 2 For the mass before curing, W 1 For the quality of the cured product,
the measurement results are shown in Table 3 below:
from the results in Table 3, it is shown that the pickling solution of the invention can effectively prevent partial water of fish tissues from being frozen under the slightly freezing condition, so that the cell membrane structure is destroyed, the juice loss of recreational fish is prevented, and the cell tissues in fish slices are effectively protected; from the table, the longer the comparative example group time is, the higher the loss rate of juice is, so that the invention proves that the added eugenol and soybean active peptide concentrated solution can lead the ionic strength in fish to be increased more quickly, chelate calcium, magnesium, phosphorus and other ions in muscle protein, dissociate the myosin in the meat to be converted into sol state, and the sol and the sarcoplasmic protein form special network structure to maintain the water holding capacity of the leisure fish.
The foregoing description of the preferred embodiments of the invention is not intended to be limiting, but rather is intended to cover all modifications, equivalents, alternatives, and improvements that fall within the spirit and scope of the invention.
Claims (5)
1. A leisure fish product pickling liquid is characterized in that: the material comprises the following raw materials in parts by weight: 2 to 5 parts of sodium hydroxide, 3 to 10 parts of rice wine, 4 to 8 parts of soy sauce, 1 to 3 parts of cordate houttuynia, 1 to 3 parts of rosemary, 2 to 4 parts of honey, 0.5 to 1.9 parts of eugenol and 0.3 to 1.2 parts of soybean active peptide concentrated solution;
the soybean active peptide concentrated solution is prepared by adding water into soybean protein powder, wherein the mass volume ratio g/mL of the soybean protein powder and the water is 1:3-8, adding compound flavor protease accounting for 0.1-0.8% of the mass of the soybean protein powder, carrying out hydrolysis reaction for 50-120 min under the conditions of pH value of 8-9 and temperature of 40-60 ℃, centrifuging, taking supernatant, separating by an ultrafiltration membrane, controlling the ultrafiltration pressure to be 0.11-0.20 Mpa, and the reflux ratio of 5-7:1, collecting membrane-passing solution, and concentrating to obtain the soybean active peptide concentrated solution.
2. A recreational fish product curing liquid as defined in claim 1, wherein: the material comprises the following raw materials in parts by weight: 3 parts of sodium hydroxide, 7 parts of rice wine, 6 parts of soy sauce, 2 parts of cordate houttuynia, 2 parts of rosemary, 3 parts of honey, 1.2 parts of eugenol and 0.7 part of soybean active peptide concentrated solution.
3. A method for pickling a pickling solution for leisure fish products as claimed in claim 1, which is characterized by comprising the following steps: the method comprises the following steps:
s1, preparing raw materials: cleaning raw fish, removing viscera and scales, slicing, cleaning fresh plants of herba Houttuyniae and herba Rosmarini officinalis, mashing,
s2, preparing a pickling solution: mixing the concentrated solution of sodium hydroxide, rice wine, soy sauce, cordate houttuynia, rosemary, honey, eugenol and soybean active peptide according to the weight parts, and uniformly stirring to prepare pickling solution;
s3, primary curing: soaking the fish slices in a pickling solution for 10-30 min, taking out, preserving heat, placing in an incubator at 40-50 ℃, and preserving heat for 15-25 min to obtain a semi-finished product;
s4, secondary curing: soaking the semi-finished product in the pickling solution again for 40-60 min, taking out, preserving heat, placing in an incubator at 40-50 ℃, preserving heat for 1-3 min, sterilizing under high pressure, cooling, and packaging to obtain the leisure fish pickled product.
4. A method for pickling a leisure fish product pickling liquid as claimed in claim 3, and characterized by: in the step S3, the mass volume ratio g/mL of the fillet to the pickling solution is 1000:30-55.
5. A method for pickling a leisure fish product pickling liquid as claimed in claim 3, and characterized by: in the step S3, the mass volume ratio g/mL of the fillet to the pickling solution is 1000:60-75.
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