CN113974094A - Production method of frozen and pickled large yellow croaker blocks - Google Patents

Production method of frozen and pickled large yellow croaker blocks Download PDF

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CN113974094A
CN113974094A CN202111227302.9A CN202111227302A CN113974094A CN 113974094 A CN113974094 A CN 113974094A CN 202111227302 A CN202111227302 A CN 202111227302A CN 113974094 A CN113974094 A CN 113974094A
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large yellow
yellow croaker
pickled
blocks
freezing
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翁武银
黄莉
周荣雪
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Jimei University
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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
    • A23L17/65—Addition of, or treatment with, microorganisms or 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/015—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/37—Sugar alcohols
    • 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

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Abstract

The invention discloses a production method of frozen and pickled large yellow croaker blocks, which comprises the following steps: cutting raw fish without heads, scales, viscera and black membranes into blocks, slightly freezing, performing primary vacuum pickling by using a salt pickling solution containing polyphosphate, glutamine transaminase and sorbitol, performing secondary pickling to reduce the water content of the fish blocks to 50-60%, and quickly freezing to prepare the frozen pickled large yellow croaker. The invention combines micro-freezing with vacuum pickling, and uses salt pickling liquid containing polyphosphate, glutamine transaminase and sorbitol to pickle, so that the fish body is easy to dehydrate, the protein crosslinking can be promoted to form a compact network structure, the texture quality of the pickled fish meat is further improved, after the product is thawed, dishes with compact meat quality and good flavor can be prepared by adopting frying, baking and other cooking modes, and a new ingredient is provided for the rice type instant staple food in China.

Description

Production method of frozen and pickled large yellow croaker blocks
Technical Field
The invention belongs to the technical field of deep processing of aquatic products, and particularly relates to a production method of frozen and pickled large yellow croaker blocks.
Background
The large yellow croaker is one of the four traditional marine products in China and is also an important marine cultured fish in China. The large yellow croaker is golden and attractive in color, tender and delicious in meat quality, rich in unsaturated fatty acids such as EPA (eicosapentaenoic acid), DHA (docosahexaenoic acid) and the like, has the characteristics of high protein, low cholesterol and the like, is a traditional pickled aquatic product in China, and is deeply favored by consumers due to the unique taste and flavor. At present, the processing method for pickling large yellow croakers mostly adopts the traditional pickling process of a wet method and a dry method. The traditional salted large yellow croaker needs high salt and long salting time, such as the famous large yellow croaker in Zhoushan of Zhejiang, the salt with the wet weight of 50 percent of the fish body is added for three times in the salting process, and the salting is carried out for about 20 days at 30 ℃. Because the traditional pickled large yellow croaker has high salt content and is easy to soften in structure, the popularization of the product is greatly limited. Therefore, the method has important practical significance for reducing the salt content of the pickled large yellow croaker and improving the quality of the meat quality of the large yellow croaker.
The glutamine transaminase (TG enzyme) can promote protein crosslinking to form a compact network structure, and further improve the texture stability of the product. Sorbitol is used as a biological preservative and a water retention agent, and the environmental osmotic pressure of meat products can be changed by increasing the addition amount of sorbitol in the pickling process, and the addition amount of salt is reduced. Therefore, the invention adopts TG enzyme, sorbitol and salt for compounding, and the large yellow croaker is pickled under the condition of proper pH. Aims to establish a method which can not only keep the special flavor of the pickled large yellow croaker, but also improve the problem that the meat quality of the traditional pickled large yellow croaker is soft and rotten, thereby promoting the popularization of the traditional pickled large yellow croaker product.
Disclosure of Invention
The invention aims to provide a production method of a frozen pickled large yellow croaker block, which is characterized in that a salt pickling solution containing polyphosphate, glutamine transaminase and sorbitol is used for pickling the large yellow croaker block to reduce the water content of the fish block to 50-60%, and then the frozen pickled large yellow croaker block is prepared by a rapid freezing method.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a production method of frozen and pickled large yellow croaker blocks comprises the following steps:
s1, preparing large yellow croaker blocks: removing heads, scales, internal organs and black membranes of the large yellow croakers, rinsing the large yellow croakers by running water, cutting the large yellow croakers into slices, rinsing the large yellow croakers by the running water, removing bone spurs on the large yellow croakers, draining the large yellow croakers, cutting the large yellow croakers into blocks, and freezing the large yellow croakers at the temperature of-10 to-15 ℃;
s2, primary pickling: and (4) vacuumizing and statically pickling the large yellow croaker fillets cut in the step S1 and the primary pickling liquid containing glutamine transaminase according to the mass-to-volume ratio of 1: 2-1: 4 at the temperature of 0-4 ℃.
S3, secondary pickling: and (4) pickling the primarily pickled fish blocks in the step (S2) and the secondary pickling liquid at the temperature of 15-25 ℃ according to the mass-to-volume ratio of 1: 2-1: 5.
S4, freezing: draining the salted large yellow croaker blocks in the step S3, quickly freezing until the central temperature of the fish fillets is reduced to below-18 ℃ within 1h, packaging, freezing, and preparing into the salted semi-dry frozen large yellow croaker blocks.
Further, the primary pickling liquid comprises sodium tripolyphosphate, sodium pyrophosphate, salt, sorbitol, glutamine transaminase and pure water, the mass concentration of each substance except the pure water is 0.5-2.0%, 0.1-0.5%, 2-4%, 0.1-0.5%, and the balance is the pure water.
Further, the secondary pickling liquid comprises sodium hexametaphosphate, sodium tripolyphosphate, sodium pyrophosphate, salt, sorbitol and pure water, wherein the mass concentration of each substance except the pure water is 0.1-0.5%, 0.5-2.0%, 0.1-0.5%, 10-15%, and the balance is the pure water.
Further, the freezing time in step S1 is 12-24 h.
Furthermore, the time for vacuuming and standing in the step S2 is 2-4 h.
Further, the pickling time in the step S3 is 2-4 h.
Further, the quick freezing in step S4 is one or more of plate freezing, monomer freezing, and liquid nitrogen freezing.
Further, the water content of the frozen and pickled large yellow croaker fillet in the step S3 is 50-60%.
Further, the large yellow croaker in step S1 is a fresh or alive large yellow croaker or a frozen fresh large yellow croaker.
Compared with the prior art, the invention has the following advantages and beneficial effects:
1. the method comprises the steps of firstly, salting the large yellow croaker at low temperature by using glutamine transaminase to promote the protein of the fish meat to be crosslinked to form a compact network structure, thereby improving the texture quality of the salted large yellow croaker. When the fish is pickled in a traditional manner, the surface of the fish can swell, so that the pickled large yellow croaker has unstable quality, soft meat and poor taste. The invention freezes part of free water by micro-freezing, and uses vacuum pumping to statically soak to promote the rapid exchange of the components of the soaking liquid and ice crystals, and simultaneously, the glutamine transaminase can rapidly permeate into the fish meat under the action of alkaline phosphate, thereby reducing the concentration of the glutamine transaminase and the cost. The glutamine transaminase penetrating into the fish can promote covalent crosslinking between or in molecules of fish protein to form a compact network structure, so that the quality characteristics of the salted fish, such as hardness, elasticity, chewiness and the like, are improved.
2. The sorbitol is added to improve the pickling osmotic pressure, so that the pickling dehydration of the fish meat can be promoted, the pickling time is shortened, the addition amount of the salt can be reduced, and the salt content of the pickled large yellow croaker blocks is reduced. The traditional salted large yellow croaker needs long salting time, for example, the salting time of the famous large yellow croaker in Zhoushan of Zhejiang is as long as about 20 days. The invention can increase the environmental osmotic pressure of the fish product by increasing the adding amount of sorbitol in the process of pickling, thereby accelerating the dehydration rate of the pickled fish and improving the pickling speed, and only the pickling needs 2 to 4 hours at the temperature of between 15 and 25 ℃. In addition, the absorption rate of the pickling liquid can be reduced by improving the osmotic pressure of the pickling environment, so that the addition amount of salt and the salt content of pickled fish meat in the pickling process are reduced, and the problems that the traditional pickled large yellow croaker is high in salt content, poor in palatability and needs to be soaked for desalination before eating are solved.
3. The polyphosphate and the sorbitol are compounded, so that the pH of the fish meat of the large yellow croaker can be stabilized, the frost resistance of the pickled large yellow croaker can be improved, and the product quality is improved. The traditional salting liquid is prepared by directly compounding salt, seasoning and water, the influence of the pH environment of the salting liquid is not considered, and the prepared salted fish products have uneven quality and poor quality stability. According to the invention, the polyphosphate is added into the pickling liquid, so that the pH of the fish meat can be kept stable, and the polyphosphate and sorbitol have good anti-freezing effects, so that the prepared frozen pickled large yellow croaker has a good anti-freezing effect.
4. The secondary salting is adopted, so that the active ingredients such as glutamine transaminase, sodium chloride, polyphosphate, sorbitol and the like can permeate into the fish meat, and the purpose of synergistic action is achieved. If the salt concentration in the primary pickling liquid is too high, the surface protein of the fish can be denatured to form a protein film to inhibit the infiltration of glutamine transaminase; and the alkaline phosphate is helpful for deviating the fish protein from the isoelectric point, increasing the mutual repulsive force between the proteins, thereby enlarging the internal space of the proteins and promoting the infiltration of glutamine transaminase. The method mainly promotes the glutamine transaminase to quickly permeate into the fish meat in the first salting, promotes the dehydration of the fish meat in the second salting, and can effectively regulate and control the quality of the fish meat, such as texture, moisture content, taste and the like under the synergistic effect of the two times.
The invention is further described with reference to the following figures and specific embodiments.
Drawings
FIG. 1 is a scanning electron microscope image of salted large yellow croaker flesh.
FIG. 2 is a graph showing the hardness of the meat of pickled large yellow croaker.
FIG. 3 is a water-holding capacity contrast diagram of salted pseudosciaena crocea meat.
FIG. 4 is a graph showing the cooking loss ratio of the salted pseudosciaena crocea meat.
Detailed Description
Reference example
Step S1, preparing large yellow croaker blocks: removing heads, scales, internal organs and black membranes of the large yellow croakers, rinsing the large yellow croakers clean by running water, taking slices by adopting a proper cutting method according to the specification of raw material fishes, rinsing the large yellow croakers clean by the running water, removing bone spurs on the slices, draining, and cutting the large yellow croakers into blocks according to the requirement;
step S2, pickling: cutting large yellow croaker into 5kg blocks, soaking in 25L pickling solution (aqueous solution containing 20% (w/v) salt and 20% (w/v) sorbitol) at 25 deg.C for 2 hr;
step S3, freezing: draining the pickled large yellow croaker blocks, freezing quickly by adopting a flat plate to prepare pickled semi-dry frozen large yellow croaker blocks, and detecting that the water content of the large yellow croaker blocks is 69.8 percent after thawing.
Example 1
Step S1, preparing large yellow croaker blocks: removing heads, scales, viscera and black membranes of large yellow croakers, rinsing with running water, taking slices by adopting a proper cutting method according to the specification of raw material fishes, rinsing with running water, removing bone spurs on the slices, draining, cutting into blocks according to the requirement, and freezing at-15 ℃ for 12 hours;
step S2, primary pickling: placing cut large yellow croaker blocks of 5kg in 20L primary pickling solution (aqueous solution containing 2.0% (w/v) sodium tripolyphosphate, 0.1% (w/v) sodium pyrophosphate, 2% (w/v) salt, 4% (w/v) sorbitol and 0.1% (w/v) glutamine transaminase), vacuumizing at 4 deg.C, and standing for 4 hr;
step S3, secondary pickling: soaking the primarily pickled fish blocks in 20L of secondary pickling solution (aqueous solution containing 0.1% (w/v) sodium hexametaphosphate, 2.0% (w/v) sodium tripolyphosphate, 0.1% (w/v) sodium pyrophosphate, 15% (w/v) salt and 15% (w/v) sorbitol at 25 deg.C for 2 h;
step S4, freezing: draining the pickled large yellow croaker blocks, freezing quickly by adopting a flat plate to prepare pickled semi-dry frozen large yellow croaker blocks, and detecting that the water content of the large yellow croaker blocks is 51.3 percent after thawing.
Example 2
Step S1, preparing large yellow croaker blocks: removing heads, scales, viscera and black membranes of large yellow croakers, rinsing with running water, taking slices by adopting a proper cutting method according to the specification of raw material fishes, rinsing with running water, removing bone spurs on the slices, draining, cutting into blocks according to the requirement, and freezing at-12 ℃ for 20 hours;
step S2, primary pickling: placing cut large yellow croaker blocks of 5kg in 15L primary pickling solution (1.0% (w/v) sodium tripolyphosphate, 0.3% (w/v) sodium pyrophosphate, 3% (w/v) salt, 3% (w/v) sorbitol and 0.3% (w/v) aqueous solution of glutamine transaminase), vacuumizing at 2 deg.C, and standing for 3 hr;
step S3, secondary pickling: soaking the primarily pickled fish blocks in 15L of secondary pickling solution (aqueous solution containing 0.3% (w/v) sodium hexametaphosphate, 1.0% (w/v) sodium tripolyphosphate, 0.3% (w/v) sodium pyrophosphate, 13% (w/v) salt and 13% (w/v) sorbitol at 20 deg.C for 3 h;
step S4, freezing: draining the pickled large yellow croaker blocks, freezing the large yellow croaker blocks by using a monomer for quick freezing to prepare pickled semi-dry frozen large yellow croaker blocks, and detecting that the water content of the large yellow croaker blocks is 56.7 percent after thawing.
Draining the pickled large yellow croaker blocks, quickly freezing by adopting a flat plate freezing or monomer freezing or liquid nitrogen freezing method to reduce the central temperature of the fish fillets to below 18 ℃ below zero within 1h, packaging and freezing according to actual requirements, and preparing the pickled semi-dry frozen large yellow croaker blocks.
Example 3
Step S1, preparing large yellow croaker blocks: removing heads, scales, viscera and black membranes of large yellow croakers, rinsing with running water, taking slices by adopting a proper cutting method according to the specification of raw material fishes, rinsing with the running water, removing bone spurs on the slices, draining, cutting into blocks according to the requirement, and freezing at-10 ℃ for 24 hours;
step S2, primary pickling: cutting 5kg of large yellow croaker fillet into 10L of primary pickling solution (aqueous solution containing 0.5% (w/v) sodium tripolyphosphate, 0.5% (w/v) sodium pyrophosphate, 4% (w/v) salt, 2% (w/v) sorbitol and 0.5% (w/v) glutamine transaminase), vacuumizing at 0 deg.C, and standing for 2 h.
Step S3, secondary pickling: the primarily pickled fish blocks were immersed in 10L of a secondary pickling solution (an aqueous solution containing 0.5% (w/v) sodium hexametaphosphate, 0.5% (w/v) sodium tripolyphosphate, 0.5% (w/v) sodium pyrophosphate, 10% (w/v) common salt and 10% (w/v) sorbitol) at 15 ℃ for 4 hours.
Step S4, freezing: draining the pickled large yellow croaker blocks, freezing the large yellow croaker blocks by liquid nitrogen for quick freezing to prepare pickled semi-dry frozen large yellow croaker blocks, and detecting that the water content of the large yellow croaker blocks is 59.1 percent after thawing.
Example 4
Step S1, preparing large yellow croaker blocks: removing heads, scales, viscera and black membranes of large yellow croakers, rinsing with running water, taking slices by adopting a proper cutting method according to the specification of raw material fishes, rinsing with the running water, removing bone spurs on the slices, draining, cutting into blocks according to the requirement, and freezing at-10 ℃ for 24 hours;
step S2, secondary pickling: the primarily pickled fish blocks were immersed in 10L of a secondary pickling solution (containing 0.5% (w/v) sodium hexametaphosphate, 0.5% (w/v) sodium tripolyphosphate, 0.5% (w/v) sodium pyrophosphate, 10% (w/v) common salt, 10% (w/v) aqueous sorbitol solution, and 0.5% (w/v) aqueous glutamine transaminase solution) at 15 ℃ for 4 hours.
Step S3, freezing: draining the pickled large yellow croaker blocks, freezing the large yellow croaker blocks by liquid nitrogen for quick freezing to prepare pickled semi-dry frozen large yellow croaker blocks, and detecting that the water content of the large yellow croaker blocks is 59.1 percent after thawing.
Example 5
After thawing the frozen large yellow croaker fillet, the sliced fish meat was cut into 4.0 mm. times.4.0 mm. times.2.5 mm pieces and fixed with 0.1mol/L phosphate buffer (pH 7.2) containing 2% glutaraldehyde at 4 ℃ for 24 hours. The fixed sample was rinsed 3 times for 15min with 0.1mol/L phosphate buffer (pH 7.2) to remove residual glutaraldehyde and salts, sorbitol, etc. from the salted fish meat. Then, gradient elution was performed in ethanol solutions with concentrations of 30%, 50%, 60%, 70%, 80%, 90%, and 100%, and the samples were dried by a critical point dryer, and after the dried samples were sprayed with gold, the microstructures of the samples were observed by a scanning electron microscope, and the results are shown in fig. 1.
As is clear from FIG. 1, the fiber structure of the fish meat of large yellow croaker prepared in examples 1 to 3 is more dense than that of the reference example and is connected integrally, which is probably due to the fact that the fish protein is crosslinked with each other by the action of glutamine transaminase. However, the results of example 4 are similar to the reference examples, indicating that the degree of crosslinking is higher in the primary soaking mode than in the secondary soaking mode, probably because the protein on the surface of the fish meat is easily denatured to form a protein film to inhibit the infiltration of glutamine transaminase in the immersion liquid under the action of high salt concentration.
Example 6
After thawing the frozen large yellow croaker fillet, the fish meat was cut into 20mm × 20mm × 15mm pieces of fish meat samples, and the hardness of the fish meat pieces was measured at a measuring speed of 1.0mm/s, a trigger force of 5g, a compression interval of 5s, and a compression ratio of 30% using a texture analyzer equipped with a P/36R probe, and the results are shown in FIG. 2.
As can be seen from FIG. 2, the hardness of the fish meat of the large yellow croaker prepared in examples 1 to 3 is significantly higher than that of the reference example, which shows that the hardness and quality of the fish meat can be improved by preparing the frozen and pickled large yellow croaker block by the method of the present invention. Although example 4 also increases the hardness of fish meat to some extent, there is a clear gap compared to examples 1-3.
Example 7
Thawing frozen large yellow croaker blocks, cutting the fish meat into 15mm × 15mm × 15mm sheet-shaped fish meat samples, wrapping with three layers of filter paper, placing in a 50mL centrifuge tube, centrifuging at 4 deg.C at 3000 × g for 15min, and measuring the ratio of the sample weight after centrifugation to the sample weight before centrifugation to show the water holding capacity of the fish meat, the results are shown in FIG. 3.
As can be seen from FIG. 3, the water-holding capacity of the large yellow croaker meat prepared in examples 1 to 3 is significantly higher than that of the reference example, which indicates that the frozen and pickled large yellow croaker blocks prepared by the method of the present invention have better water-holding capacity than the conventional method. Although example 4 also improves the water holding capacity of fish meat to some extent, there is a clear gap compared to examples 1-3.
Example 8
Thawing frozen large yellow croaker blocks, cutting the fish into 20mm × 20mm × 15mm sliced fish samples, placing the sliced fish samples in a beaker filled with 50mL of 95 ℃ distilled water, keeping the temperature and heating for 10min, taking out the samples, placing the samples on crushed ice, rapidly cooling the samples to room temperature, wiping off the water on the surfaces of the fish blocks by using filter paper, and measuring the ratio of the weight lost by the samples after heating to the weight of the samples before heating to represent the cooking loss rate of the fish, wherein the result is shown in FIG. 4.
As can be seen from FIG. 4, the cooking loss rate of the large yellow croaker flesh prepared in examples 1 to 3 is significantly lower than that of the reference example, which indicates that the frozen and pickled large yellow croaker fillet prepared by the method of the present invention has better cooking resistance than that of the conventional method. Although the cooking loss rate of the fish meat can be reduced to some extent in example 4, there is a clear gap compared with examples 1 to 3.
In a word, large yellow croaker is pre-treated and cut into blocks, after micro-freezing, primary vacuum pickling and secondary pickling are carried out by using a salt pickling solution containing polyphosphate, glutamine transaminase and sorbitol, and the frozen pickled large yellow croaker blocks are prepared by a quick freezing method. After being unfrozen, the product can be prepared into dishes with compact meat and good flavor by adopting frying, baking and other cooking modes.
Although specific embodiments of the invention have been described above, it will be understood by those skilled in the art that the specific embodiments described are illustrative only and are not limiting upon the scope of the invention, and that equivalent modifications and variations can be made by those skilled in the art without departing from the spirit of the invention, which is to be limited only by the appended claims.

Claims (9)

1. A production method of frozen and pickled large yellow croaker blocks is characterized by comprising the following steps: the method comprises the following steps:
s1, preparing large yellow croaker blocks: removing heads, scales, internal organs and black membranes of the large yellow croakers, rinsing the large yellow croakers by running water, cutting the large yellow croakers into slices, rinsing the large yellow croakers by the running water, removing bone spurs on the large yellow croakers, draining the large yellow croakers, cutting the large yellow croakers into blocks, and freezing the large yellow croakers at the temperature of-10 to-15 ℃;
s2, primary pickling: vacuumizing and statically pickling the large yellow croaker fillets cut in the step S1 and primary pickling liquid containing glutamine transaminase at the mass-volume ratio of 1: 2-1: 4 at the temperature of 0-4 ℃;
s3, secondary pickling: pickling the primarily pickled fish blocks in the step S2 and the secondary pickling liquid at a mass-to-volume ratio of 1: 2-1: 5 at 15-25 ℃;
s4, freezing: draining the salted large yellow croaker blocks in the step S3, quickly freezing until the central temperature of the fish fillets is reduced to below-18 ℃ within 1h, packaging, freezing, and preparing into the salted semi-dry frozen large yellow croaker blocks.
2. The method for producing frozen-pickled large yellow croaker fillet according to claim 1, wherein: in step S2, the primary pickling solution is composed of sodium tripolyphosphate, sodium pyrophosphate, salt, sorbitol, glutamine transaminase, and pure water, the mass concentrations of the substances other than the pure water are 0.5 to 2.0%, 0.1 to 0.5%, 2 to 4%, 0.1 to 0.5%, and the balance is pure water.
3. The method for producing frozen-pickled large yellow croaker fillet according to claim 1, wherein: in step S3, the secondary pickling solution is composed of sodium hexametaphosphate, sodium tripolyphosphate, sodium pyrophosphate, salt, sorbitol, and pure water, wherein the mass concentrations of the substances other than the pure water are 0.1-0.5%, 0.5-2.0%, 0.1-0.5%, 10-15%, and the balance is pure water.
4. The method for producing frozen-pickled large yellow croaker fillet according to claim 1, wherein: in the step S1, the freezing time is 12-24 h.
5. The method for producing frozen-pickled large yellow croaker fillet according to claim 1, wherein: and in the step S2, the vacuumizing and static soaking time is 2-4 h.
6. The method for producing frozen-pickled large yellow croaker fillet according to claim 1, wherein: in the step S3, the pickling time is 2-4 h.
7. The method for producing frozen-pickled large yellow croaker fillet according to claim 1, wherein: the quick freezing in the step S4 is one or more of flat plate freezing, monomer freezing and liquid nitrogen freezing.
8. The method for producing frozen-pickled large yellow croaker fillet according to claim 1, wherein: in the step S3, the water content of the frozen and pickled large yellow croaker blocks is 50-60%.
9. The method for producing frozen-pickled large yellow croaker fillet according to claim 1, wherein: in step S1, the large yellow croaker is a fresh or alive large yellow croaker or a chilled large yellow croaker.
CN202111227302.9A 2021-10-21 2021-10-21 Production method of frozen and pickled large yellow croaker blocks Pending CN113974094A (en)

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