CN113974097A - Method for rapidly tenderizing Antarctic krill meat - Google Patents
Method for rapidly tenderizing Antarctic krill meat Download PDFInfo
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- CN113974097A CN113974097A CN202111175236.5A CN202111175236A CN113974097A CN 113974097 A CN113974097 A CN 113974097A CN 202111175236 A CN202111175236 A CN 202111175236A CN 113974097 A CN113974097 A CN 113974097A
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- 238000000034 method Methods 0.000 title claims abstract description 32
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims abstract description 95
- 239000004472 Lysine Substances 0.000 claims abstract description 95
- 238000002791 soaking Methods 0.000 claims abstract description 68
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000011574 phosphorus Substances 0.000 claims abstract description 9
- 229910052698 phosphorus Inorganic materials 0.000 claims abstract description 9
- 241000239370 Euphausia superba Species 0.000 claims description 78
- 238000009210 therapy by ultrasound Methods 0.000 claims description 31
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- 229910019142 PO4 Inorganic materials 0.000 abstract description 2
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Classifications
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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
- A23L17/40—Shell-fish
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
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- 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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- 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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Abstract
The invention discloses a method for rapidly tenderizing Antarctic krill, which specifically comprises the following steps: soaking Antarctic krill meat in lysine solution, performing ultrasonic-assisted tenderization while treating with terahertz waves, and finally obtaining tenderized Antarctic krill meat. The method combines the terahertz wave-ultrasonic wave auxiliary treatment, can shorten the tenderizing time, is simple to operate, high in efficiency, safe and reliable, saves the use of a tenderizing agent, is low in treatment cost, is safe in components without phosphorus, can avoid the health problem caused by the addition of phosphate, can also obviously improve the tenderness of the antarctic krill, and improves the quality and the edible mouthfeel of the antarctic krill.
Description
Technical Field
The invention belongs to the field of aquatic product processing, and particularly relates to a method for quickly improving the tenderness of Antarctic krill meat.
Background
The Antarctic krill is the largest monomer organism on the earth, the amount of Antarctic krill is 1.25-7.25 million tons, and the annual fishing amount is 0.15-1.00 million tons. The whole antarctic krill contains 11.9-15.4% of protein, 3% of ash, 2% of carbohydrate, 0.5-3.6% of lipid and 77.9-83.1% of water. Among these, krill proteins have a high nutritional value, even though their biological value is higher than other meat and milk proteins, and they contain sufficient levels of all essential amino acids. However, the composition ratio of each kind of protein of Antarctic krill is different from that of common water products, so that the phenomenon of hardening can occur in the cooking process of the products, the tenderness is seriously reduced, and even the edible quality is lost. Meanwhile, the longer the processing time is, the worse the product quality is due to the autolytic enzyme property of antarctic krill. Therefore, at present, the antarctic krill products in China are mainly primary products used for feeds such as dried shrimps and shrimp meal, but are rarely directly used as food products. Tenderness is one of the important factors affecting nutrition, mouthfeel, flavor and digestion of meat products, and therefore, improving the tenderness and mouthfeel of antarctic krill has an important influence.
The conventional methods for improving tenderness comprise a low-temperature hanging tenderization method, a mechanical rolling tenderization method, an ultrasonic tenderization method, a high-pressure tenderization method, an electric stimulation tenderization method and the like. The ultrasonic technology is one of the technologies used for tenderizing meat, and uses ultrasonic waves to treat meat, the sound coupling effect of the ultrasonic waves makes the meat forcedly vibrate to destroy the muscle structure, and lysosomes, connective tissues and myofibril structures are all destroyed. Lysosome is damaged, a large amount of protease is released, myofibrillar protein and collagen in muscle are degraded, and meat is tenderized.
The biological tenderization is mainly enzymatic tenderization, and the enzymatic tenderization is divided into an endogenous enzyme activating tenderization method and an exogenous enzyme activating tenderization method.
The chemical tenderization comprises an adenosine phosphate tenderization method, a calcium ion tenderization method, an alkaline amino acid tenderization method and the like. At present, phosphorus-containing modifying agents are mostly used at home and abroad for improving the quality of aquatic products, and composite phosphorus-free modifying agents such as sodium bicarbonate, sodium alginate, sodium citrate and the like are also used for improving the quality. In the former, the addition amount of phosphate needs to be strictly controlled, and the additive effect generated by eating various aquatic products for a long time can also cause that the excessive intake of phosphorus affects the balance of calcium and phosphorus of a human body and is harmful to health; the latter requires a long processing time due to a poor quality improvement effect, and requires a large time and cost in the industrial production process. And the single tenderization has many defects, not only has higher production cost, but also has the problems of non-uniform effect, longer acting time and the like, so that the invention needs to invent a method for changing the traditional tenderization.
Terahertz wave is specially designated 1011～1013The Hz frequency band has the wavelength of 30 mu m-3 mm and is between microwave and infrared, water molecules, water molecule groups, various micro particles, molecules and the like absorb the terahertz waves and generate same-frequency resonance with self vibration waves, and the water dissolving capacity is enhanced under the action of the same-frequency resonance waves. According to the invention, the terahertz waves are used for enhancing the dissolving capacity of water between tissues, the acoustic coupling effect of ultrasonic waves and the unique chemical property of lysine are combined, and the euphausia superba meat tenderization is rapidly realized.
Disclosure of Invention
The invention aims to develop a rapid, efficient, low-cost, sanitary and safe method for euphausia superba, which has no chemical residue and can obviously improve tenderness and taste.
In order to realize the purpose, the invention discloses a phosphorus-free rapid tenderizing method suitable for Antarctic phosphorus shrimp meat, which adopts the technical scheme that:
(1) washing Antarctic krill, draining, soaking in 0.05-0.2mol/L lysine solution at a ratio of Antarctic krill to lysine solution of 0.5:1-2: 1;
(2) processing the lysine solution soaked with the Antarctic krill in the step (1) by using terahertz waves, wherein the frequency of the terahertz waves is 0.1-0.3THz, the power is 50-100mW, and the processing time is 15-30 min; then ultrasonic treatment is combined for 2-7min, and the ultrasonic power is 200-;
(3) and fishing out the euphausia superba meat, and draining to obtain the tenderized euphausia superba meat.
Preferably, the temperature of the lysine solution in step (1) is controlled to 4-10 ℃.
Preferably, the generator of terahertz waves is placed at the bottom of the lysine solution.
It is preferable that the wave source of the ultrasonic wave is submerged at the lysine solution 2/3, and the generators of the terahertz waves are respectively located at both sides of the lysine solution.
Preferably, the method for rapidly tenderizing the Antarctic krill meat comprises the following steps:
(1) washing Antarctic phosphorus shrimp meat, draining, and soaking in 0.1mol/L lysine solution, wherein the dosage of the Antarctic phosphorus shrimp meat is 100g, and the dosage of the lysine solution is 143 g;
(2) processing the lysine solution soaked with the Antarctic krill meat in the step (1) by using terahertz waves, wherein the frequency of the terahertz waves is 0.3THz, the power is 80mW, and the processing time is 20 min; then ultrasonic treatment is carried out for 2min, and the ultrasonic power is 400W;
(3) and fishing out the euphausia superba meat, and draining to obtain the tenderized euphausia superba meat.
The invention has the following beneficial effects:
(1) according to the technology for tenderizing the antarctic krill by using the terahertz wave-ultrasonic wave and lysine, the meat hardness of the antarctic krill is improved, the meat hardness of the antarctic krill is effectively reduced by about 40% by using the terahertz wave-ultrasonic wave and lysine, the phenomenon of hardening of the hard meat is improved, the loss rate of the product is reduced, the change of flavor substances, the loss of nutrient substances and the reduction of freshness are avoided, and the special flavor, freshness and nutritive value of the antarctic krill are maintained while the antarctic krill is tenderized.
(2) The method does not affect the color of the Antarctic krill, improves the water retention capacity of the meat, reduces the cooking loss from 43.6% to 21.3%, makes the processed meat have tender mouthfeel, and can promote the application of the Antarctic krill in food.
(3) The method has the advantages of easy operation, simple method and short treatment time, the single soaking with the alkaline amino acid can realize 1-2 hours of treatment time, the time consumption is longer, the treatment effect is not as good as that of synergistic treatment, and the treatment effect of the single ultrasonic wave treatment can not reach the treatment effect of the terahertz wave-ultrasonic wave synergistic lysine, so the method has the advantages of low cost, sanitary and safe technology, low cost and low energy consumption, and is easy to realize industrial production and application.
Detailed Description
The following examples further illustrate the embodiments of the present invention in detail. In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.
The invention discloses a method for quickly tenderizing Antarctic krill, which specifically comprises the following steps:
(1) washing Antarctic krill meat with clear water, draining, and soaking in 0.05-0.2mol/L lysine solution at 4-10 deg.C at a weight ratio of Antarctic krill meat to lysine solution of 0.5:1-2: 1.
(2) When lysine is used for soaking, a terahertz wave processor is used for processing, the terahertz wave processor is placed at the bottom of the soaking liquid, the terahertz frequency is 0.1-0.3THz, the power is 50-100mW, and the processing time is 15-30 min.
(3) Carrying out ultrasonic treatment on the Antarctic krill meat subjected to the terahertz wave post-treatment for 2-7 min; during ultrasonic treatment, terahertz waves are always treated; the ultrasonic probe is immersed in the lysine solution 2/3, the distance from the bottom 1/3 of the container to the solution and the terahertz wave source are respectively positioned at two sides of the soaking solution; the ultrasonic power is 200-700W.
(4) And fishing out the euphausia superba meat, and draining water to obtain the tenderized euphausia superba meat.
Example 1
(1) Washing the euphausia superba meat with clear water, draining, and soaking in 0.05mol/L lysine solution, wherein the temperature of the lysine solution is controlled at 5 ℃, the using amount of the euphausia superba is 100g, and the using amount of the lysine is 200 g.
(2) And (3) treating with terahertz waves while soaking with lysine, wherein a terahertz wave processor is placed at the bottom of the soaking solution, the terahertz frequency is 0.1THz, the power is 50mW, and the treatment time is 30 min.
(3) And (3) carrying out auxiliary ultrasonic treatment on the Antarctic krill meat subjected to the terahertz wave post-treatment, wherein the terahertz wave is always treated while ultrasonic treatment is carried out, an ultrasonic source is immersed in the lysine solution 2/3, and the terahertz wave source are respectively positioned on two sides of the soaking solution and are treated for 7min, and the ultrasonic power is 200W.
(4) And fishing out the euphausia superba meat, and draining water to obtain the tenderized euphausia superba meat.
Example 2
(1) Washing the euphausia superba meat with clear water, draining, and soaking in 0.1mol/L lysine solution, wherein the temperature of the lysine solution is controlled at 6 ℃, the dosage of the euphausia superba is 100g, and the dosage of the lysine is 166 g.
(2) And (3) treating with terahertz waves while soaking with lysine, wherein a terahertz wave processor is placed at the bottom of the soaking solution, the terahertz frequency is 0.2THz, the power is 60mW, and the treatment time is 25 min.
(3) And (3) carrying out auxiliary ultrasonic treatment on the Antarctic krill meat subjected to the terahertz wave post-treatment, wherein the terahertz wave is always treated while ultrasonic treatment is carried out, an ultrasonic source is immersed in the lysine solution 2/3, and the terahertz wave source are respectively positioned on two sides of the soaking liquid and are treated for 6min, and the power of the ultrasonic treatment is 300W.
(4) And fishing out the euphausia superba meat, and draining water to obtain the tenderized euphausia superba meat.
Example 3
(1) Washing the euphausia superba meat with clear water, draining, and soaking in 0.15mol/L lysine solution, wherein the temperature of the lysine solution is controlled at 7 ℃, the using amount of the euphausia superba is 100g, and the using amount of the lysine is 143 g.
(2) And (3) treating with terahertz waves while soaking with lysine, wherein a terahertz wave processor is placed at the bottom of the soaking solution, the terahertz frequency is 0.3THz, the power is 70mW, and the treatment time is 20 min.
(3) And (3) carrying out auxiliary ultrasonic treatment on the Antarctic krill meat subjected to the terahertz wave post-treatment, wherein the terahertz wave is always treated while ultrasonic treatment is carried out, an ultrasonic source is immersed in the lysine solution 2/3, and the terahertz wave source are respectively positioned on two sides of the soaking solution and are treated for 5min, and the ultrasonic power is 400W.
(4) And fishing out the euphausia superba meat, and draining water to obtain the tenderized euphausia superba meat.
Example 4
(1) Washing the euphausia superba meat with clear water, draining, and soaking in 0.2mol/L lysine solution, wherein the temperature of the lysine solution is controlled at 8 ℃, the using amount of the euphausia superba is 100g, and the using amount of the lysine is 125 g.
(2) And (3) treating with terahertz waves while soaking with lysine, wherein a terahertz wave processor is placed at the bottom of the soaking solution, the terahertz frequency is 0.3THz, the power is 80mW, and the treatment time is 15 min.
(3) And (3) carrying out auxiliary ultrasonic treatment on the Antarctic krill meat subjected to the terahertz wave post-treatment, wherein the terahertz wave is always treated while ultrasonic treatment is carried out, an ultrasonic source is immersed in the lysine solution 2/3, and the terahertz wave source are respectively positioned on two sides of the soaking solution and are treated for 4min, and the ultrasonic power is 500W.
(4) And fishing out the euphausia superba meat, and draining water to obtain the tenderized euphausia superba meat.
Example 5
(1) Washing the euphausia superba meat with clear water, draining, and soaking in 0.05mol/L lysine solution, wherein the temperature of the lysine solution is controlled to be 9 ℃, the using amount of the euphausia superba is 100g, and the using amount of the lysine is 111 g.
(2) And (3) treating with terahertz waves while soaking with lysine, wherein a terahertz wave processor is placed at the bottom of the soaking solution, the terahertz frequency is 0.3THz, the power is 90mW, and the treatment time is 20 min.
(3) And (3) carrying out auxiliary ultrasonic treatment on the Antarctic krill meat subjected to the terahertz wave post-treatment, wherein the terahertz wave is always treated while ultrasonic treatment is carried out, an ultrasonic source is immersed in the lysine solution 2/3, and the terahertz wave source are respectively positioned on two sides of the soaking solution and are treated for 3min, and the ultrasonic power is 600W.
(4) And fishing out the euphausia superba meat, and draining water to obtain the tenderized euphausia superba meat.
Example 6
(1) Washing the euphausia superba meat with clear water, draining, and soaking in 0.1mol/L lysine solution, wherein the temperature of the lysine solution is controlled to be 4 ℃, the using amount of the euphausia superba is 100g, and the using amount of the lysine is 143 g.
(2) And (3) treating with terahertz waves while soaking with lysine, wherein a terahertz wave processor is placed at the bottom of the soaking solution, the terahertz frequency is 0.3THz, the power is 80mW, and the treatment time is 20 min.
(3) And (3) carrying out auxiliary ultrasonic treatment on the Antarctic krill meat subjected to the terahertz wave post-treatment, wherein the terahertz wave is always treated while ultrasonic treatment is carried out, an ultrasonic source is immersed in the lysine solution 2/3, and the terahertz wave source are respectively positioned on two sides of the soaking liquid and are treated for 2min, and the ultrasonic power is 400W.
(4) And fishing out the euphausia superba meat, and draining water to obtain the tenderized euphausia superba meat.
Example 7
(1) Washing the euphausia superba meat with clear water, draining, and soaking in 0.15mol/L lysine solution, wherein the temperature of the lysine solution is controlled at 10 ℃, the using amount of the euphausia superba is 100g, and the using amount of the lysine is 100 g.
(2) And (3) treating with terahertz waves while soaking with lysine, wherein a terahertz wave processor is placed at the bottom of the soaking solution, the terahertz frequency is 0.1THz, the power is 80mW, and the treatment time is 25 min.
(3) And (3) carrying out auxiliary ultrasonic treatment on the Antarctic krill meat subjected to the terahertz wave post-treatment, wherein the terahertz wave is always treated while ultrasonic treatment is carried out, an ultrasonic source is immersed in the lysine solution 2/3, and the terahertz wave source are respectively positioned on two sides of the soaking solution and are treated for 3min, and the ultrasonic power is 500W.
(4) And fishing out the euphausia superba meat, and draining water to obtain the tenderized euphausia superba meat.
Example 8
(1) Washing the euphausia superba meat with clear water, draining, and soaking in 0.2mol/L lysine solution, wherein the temperature of the lysine solution is controlled to be 9 ℃, the using amount of the euphausia superba is 100g, and the using amount of the lysine is 50 g.
(2) And (3) treating with terahertz waves while soaking with lysine, wherein a terahertz wave processor is placed at the bottom of the soaking solution, the terahertz frequency is 0.3THz, the power is 70mW, and the treatment time is 30 min.
(3) And (3) carrying out auxiliary ultrasonic treatment on the Antarctic krill meat subjected to the terahertz wave post-treatment, wherein the terahertz wave is always treated while ultrasonic treatment is carried out, an ultrasonic source is immersed in the lysine solution 2/3, and the terahertz wave source are respectively positioned on two sides of the soaking solution and are treated for 4min, and the ultrasonic power is 500W.
(4) And fishing out the euphausia superba meat, and draining water to obtain the tenderized euphausia superba meat.
Example 9
(1) Washing the euphausia superba meat with clear water, draining, and soaking in 0.05mol/L lysine solution, wherein the temperature of the lysine solution is controlled to be 4 ℃, the using amount of the euphausia superba is 100g, and the using amount of the lysine is 56 g.
(2) And (3) treating with terahertz waves while soaking with lysine, wherein a terahertz wave processor is placed at the bottom of the soaking solution, the terahertz frequency is 0.2THz, the power is 90mW, and the treatment time is 30 min.
(3) And (3) carrying out auxiliary ultrasonic treatment on the Antarctic krill meat subjected to the terahertz wave post-treatment, wherein the terahertz wave is always treated while ultrasonic treatment is carried out, an ultrasonic source is immersed in the lysine solution 2/3, and the terahertz wave source are respectively positioned on two sides of the soaking solution and are treated for 4min, and the ultrasonic power is 600W.
(4) And fishing out the euphausia superba meat, and draining water to obtain the tenderized euphausia superba meat.
Example 10
(1) Washing the euphausia superba meat with clear water, draining, and soaking in 0.1mol/L lysine solution, wherein the temperature of the lysine solution is controlled at 8 ℃, the using amount of the euphausia superba is 100g, and the using amount of the lysine is 62.5 g.
(2) And (3) treating with terahertz waves while soaking with lysine, wherein a terahertz wave processor is placed at the bottom of the soaking solution, the terahertz frequency is 0.2THz, the power is 100mW, and the treatment time is 15 min.
(3) And (3) carrying out auxiliary ultrasonic treatment on the Antarctic krill meat subjected to the terahertz wave post-treatment, wherein the terahertz wave is always treated while ultrasonic treatment is carried out, an ultrasonic source is immersed in the lysine solution 2/3, and the terahertz wave source are respectively positioned on two sides of the soaking liquid and are treated for 2min, and the ultrasonic power is 700W.
(4) And fishing out the euphausia superba meat, and draining water to obtain the tenderized euphausia superba meat.
Example 11
(1) Washing the euphausia superba meat with clear water, draining, and soaking in 0.15mol/L lysine solution, wherein the temperature of the lysine solution is controlled at 7 ℃, the using amount of the euphausia superba is 100g, and the using amount of the lysine is 71.4 g.
(2) And (3) treating with terahertz waves while soaking with lysine, wherein a terahertz wave processor is placed at the bottom of the soaking solution, the terahertz frequency is 0.3THz, the power is 100mW, and the treatment time is 15 min.
(3) And (3) carrying out auxiliary ultrasonic treatment on the Antarctic krill meat subjected to the terahertz wave post-treatment, wherein the terahertz wave is always treated while ultrasonic treatment is carried out, an ultrasonic source is immersed in the lysine solution 2/3, and the terahertz wave source are respectively positioned on two sides of the soaking liquid and are treated for 2min, and the ultrasonic power is 700W.
(4) And fishing out the euphausia superba meat, and draining water to obtain the tenderized euphausia superba meat.
Example 12
(1) Washing the euphausia superba meat with clear water, draining, and soaking in 0.20mol/L lysine solution, wherein the temperature of the lysine solution is controlled to be 4 ℃, the using amount of the euphausia superba is 100g, and the using amount of the lysine is 84 g.
(2) And (3) treating with terahertz waves while soaking with lysine, wherein a terahertz wave processor is placed at the bottom of the soaking solution, the terahertz frequency is 0.3THz, the power is 90mW, and the treatment time is 20 min.
(3) And (3) carrying out auxiliary ultrasonic treatment on the Antarctic krill meat subjected to the terahertz wave post-treatment, wherein the terahertz wave is always treated while ultrasonic treatment is carried out, an ultrasonic source is immersed in the lysine solution 2/3, and the terahertz wave source are respectively positioned on two sides of the soaking solution and are treated for 3min, and the ultrasonic power is 600W.
(4) And fishing out the euphausia superba meat, and draining water to obtain the tenderized euphausia superba meat.
Comparative example 1
(1) Washing euphausia superba meat with clear water, draining, soaking in distilled water solution for 37min, controlling the temperature of the distilled water solution at 4 ℃, and obtaining 100g of euphausia superba and 143g of distilled water solution.
(2) And fishing out the euphausia superba meat, and draining water to obtain the tenderized euphausia superba meat.
Comparative example 2
(1) Washing Antarctic krill with clear water, draining off water, and soaking in 0.2mol/L lysine solution for 37 min. The temperature of the lysine solution is controlled to be 4 ℃, and the content of the Antarctic krill is 100g and the content of the distilled water solution is 143 g.
(2) And fishing out the euphausia superba meat, and draining water to obtain the tenderized euphausia superba meat.
Comparative example 3
(1) Washing the euphausia superba meat with clear water, draining, and soaking in distilled water solution, wherein the temperature of the distilled water solution is controlled to be 4 ℃, and the amount of the euphausia superba meat is 100g and the amount of the distilled water solution is 143 g.
(2) And (3) soaking with distilled water, and treating with terahertz wave, wherein a terahertz wave processor is placed at the bottom of the soaking solution, the terahertz frequency is 0.3THz, the power is 100mW, and the treatment time is 37 min.
(3) And fishing out the euphausia superba meat, and draining water to obtain the tenderized euphausia superba meat.
Comparative example 4
(1) Washing the euphausia superba meat with clear water, draining, and soaking in distilled water solution for 30min, wherein the temperature of the distilled water solution is controlled to be 4 ℃, and the amount of the euphausia superba meat is 100g and the amount of the distilled water solution is 143 g.
(2) And (3) soaking in distilled water, simultaneously performing ultrasonic treatment, and starting an ultrasonic processor, wherein the ultrasonic processor is submerged in the distilled water 2/3, and the power of the ultrasonic processor is 700W. Treating with distilled water for 7 min.
(3) And fishing out the euphausia superba meat, and draining water to obtain the tenderized euphausia superba meat.
The indicators of the cooking loss rate and the hardness of the tendered Antarctic krill meat obtained in examples 1 to 12 and comparative examples 1 to 4 were measured, and the measurement results are shown in Table 1:
(1) measurement of cooking loss ratio
The cooking loss rate was calculated from the mass change before and after cooking after the sample was soaked and drained.
After soaking and draining the sample, the sample is cooked in a constant temperature water bath kettle at 95 ℃ for 5min, and the quality of the sample before cooking and the quality of the sample after cooking are recorded.
In the formula: m is0Mass (g) of the sample before cooking treatment, m1The mass (g) of the cooked sample was obtained.
(2) Measurement of hardness
TPA (texture profile analysis) was used to test the hardness of the samples, and the test probe was a P/50 aluminum round probe.
After the sample is soaked and drained, the sample is steamed and boiled in a constant temperature water bath kettle at the temperature of 95 ℃ for 5min, TPA (texture profile analysis) is used for testing the hardness of the Antarctic krill meat, and the test probe is a P/50 aluminum round probe to obtain the hardness value. The smaller the hardness value, the smaller the tenderness, and the more tender the meat.
TABLE 1 cooking loss rate of Antarctic krill
As can be seen from table 1, under the same cooking time, the cooking loss rate of the antarctic krill in the comparative example 1 is 42.2%, the hardness is 379.14g, the cooking loss rate of the comparative example 2 is 34.2%, the cooking loss rate of the comparative example 3 is 32.8%, the cooking loss rate of the comparative example 4 is 31.5%, the cooking loss rate after the antarctic krill is soaked in the lysine is reduced, the hardness is obviously lower than that of the comparative example 1, the cooking loss rate and the hardness of the antarctic krill meat treated by the ultrasonic wave or the terahertz wave are also obviously lower than those of the comparative example 1, which shows that the antarctic krill meat can be tenderized by the lysine soaking, the ultrasonic wave treatment and the terahertz wave treatment, but the effect is not obvious, the hardness is obviously reduced by the combination of the lysine soaking, the ultrasonic wave treatment and the terahertz wave treatment, the hardness is also reduced by 40%, and the cooking loss is also reduced from 43.6% to 21.3%. The effect achieved by the terahertz wave-ultrasonic wave synergistic lysine tenderization is obviously higher than that achieved by single treatment, the effect is mutually supported by technical characteristics, and the technical effect after superposition and combination is more prominent.
The cooking loss rate and hardness of examples 1 to 12 were significantly reduced compared to comparative example 1. In example 12, the hardness was 231.36g, but the cooking loss was 27.4%, indicating that excessive power and treatment time of the ultrasonic waves affected tenderness. The hardness of example 8 was 245.16, but the cooking loss was 26.3%, indicating that both the power of terahertz waves and the processing time affected tenderness. And the cooking loss rate of the example 6 is 21.3 percent, the hardness is 202.21g, the example 6 is the optimal example from the aspects of cost, energy consumption and industrial production, the cooking loss rate and the hardness of each example after cooking are smaller than those of the comparative example, and the loss of the tenderness after cooking of the antarctic krill of the example of the invention is smaller.
Therefore, the lysine combined with the terahertz wave-ultrasonic wave auxiliary treatment in the method can obviously reduce the cooking loss rate and the hardness of the euphausia superba in the cooking process. The loss rate of the product is greatly reduced, the phenomena of hard meat, hardened meat and reduced freshness of the euphausia superba product are improved, and the special flavor, freshness and nutritive value of the euphausia superba are maintained while the euphausia superba is tenderized.
Finally, it should be noted that the above-mentioned embodiments are only for illustrating the technical solutions of the present invention and not for limiting, although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all of them should be covered by the claims of the present invention.
Claims (5)
1. A method for rapidly tenderizing Antarctic krill meat is characterized by comprising the following steps:
(1) washing Antarctic krill, draining, and soaking in 0.05-0.2mol/L lysine solution at a mass ratio of Antarctic krill to lysine solution of 0.5:1-2: 1;
(2) processing the lysine solution soaked with the Antarctic krill in the step (1) by using terahertz waves, wherein the frequency of the terahertz waves is 0.1-0.3THz, the power is 50-100mW, and the processing time is 15-30 min; then, the ultrasonic wave is combined for processing for 2-7min, and the power of the ultrasonic wave is 200-;
(3) and fishing out the euphausia superba meat, and draining to obtain the tenderized euphausia superba meat.
2. The method for rapidly tenderizing Antarctic krill meat as claimed in claim 1, wherein the temperature of the lysine solution in the step (1) is controlled to 4-10 ℃.
3. The method for rapidly tenderizing Antarctic krill meat as claimed in claim 1, wherein the generator of terahertz waves is placed at the bottom of lysine solution.
4. The method for rapidly tenderizing Antarctic krill meat as claimed in claim 1, wherein the wave source of the ultrasonic wave is submerged at the lysine solution 2/3.
5. The method for rapidly tenderizing Antarctic krill meat as claimed in claim 1, comprising the steps of:
(1) washing Antarctic phosphorus shrimp meat, draining, and soaking in 0.1mol/L lysine solution, wherein the dosage of the Antarctic phosphorus shrimp meat is 100g, and the dosage of the lysine solution is 143 g;
(2) processing the lysine solution soaked with the Antarctic krill meat in the step (1) by using terahertz waves, wherein the frequency of the terahertz waves is 0.3THz, the power is 80mW, and the processing time is 20 min; then ultrasonic treatment is carried out for 2min, and the ultrasonic power is 400W;
(3) and fishing out the euphausia superba meat, and draining to obtain the tenderized euphausia superba meat.
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