CN114403381A - Preparation method of flavored porgy fish cake - Google Patents

Abstract

The invention discloses a preparation method of flavored snapper fish cakes, which sequentially comprises the following steps: selecting, processing and washing raw fish, picking meat, rinsing, dehydrating, finely filtering, carrying out enzyme pickling treatment, mincing, molding, heating and gelling, sterilizing, cooling and packaging. The method comprises the steps of carrying out enzyme pickling treatment on fish meat by adopting papain or bromelain, controlling the temperature within 10 ℃, controlling the concentration of the papain to be 2000U/g, the addition amount to be 0.1-1.0%, the treatment time to be 0.5-4 h, and controlling the pH to be 4.5-6.0. The method of the invention adopts papain or bromelain to degrade the minced fish myofibrillar protein of the snapper, and can release substances which are easier to digest and absorb and flavor precursors. The porgy fish cake is prepared by controlling the pH value in the minced fillet treatment process and adopting a method of protease enzymolysis minced fillet protein, so that the flavor of the fish cake is improved, the gel property of the minced fillet is improved, and the product quality of the fish cake is improved.

Description

Preparation method of flavored porgy fish cake

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a flavored snapper fish cake.

Background

The surimi product originates from China, is transmitted to other regions of the world from China and Japan, is a high-protein product with rich nutrition, convenient eating and unique taste, and is always popular with the masses. Modern surimi products are being processed in japan and have been spread worldwide as simulated food products since the last 80 th century, and the consumption of surimi products is now widespread in continents of asia, europe, america, and the like. In Japan, Korea and China in Asia, the consumption types of the minced fillet products are diversified, the minced fillet products comprise products such as traditional fish cakes and fish balls, and the ratio of the minced fillet products in the dietary composition of people is getting larger and larger.

The key technology of the production process of the minced fish product is chopping (kneading) and molding heating gelation, wherein chopping is a minced fish emulsification process and is one of the most important links for preparing the minced fish product. The chopping and stirring process can promote the formation of a closed net structure in the low-temperature minced fillet and the precipitation of salt-soluble protein to form minced fillet gel, so that the minced fillet product has fine tissue, high elasticity and fresh and tender mouthfeel. The surimi gel formation process is generally divided into 3 stages: gelation, gel deterioration and fish-loafing, the gel properties of myofibrillar proteins affect the quality of surimi products. The gelling property of myofibrillar proteins is affected by various factors such as gelling mode, raw fish species, exogenous additives, acid-base extraction method, freezing denaturation and the like. Wherein, the change of the pH value not only can influence the extraction efficiency of the myofibrillar protein, but also can change the charge property of the myofibrillar protein, further cause the ionization of functional groups and further change the gel property of the myofibrillar protein. Different pH values affect the conformation, thermal denaturation and rheological properties of fish muscle proteins, thereby significantly affecting the quality of the final food product. The addition of the protease can degrade minced fillet myofibrillar proteins, release substances which are easier to digest and absorb and flavor precursors, and the enzymolysis can degrade actin and myosin heavy chains in the myofibrillar proteins to form micromolecule salt soluble proteins or polypeptides to promote the content of free amino acids to be increased, wherein the flavor amino acids can obviously improve the flavor of minced fillets.

Pagrus major (SeaBream) has a high body height, a flat side, a length of more than fifty centimeters, a silvery red body with light blue spots, a red-green black tail fin, a large head, a small mouth, and conical front parts of upper and lower jaw teeth. The sea bream inhabits at the bottom of the gravel sea, and is bred and returned in the reproductive period of 3-4 months per year, and the sea area of Sanshan island of Laizhou gulf and Shawang area of Xishan sea where the sea is bought from the yellow sea for a long time to the Bohai sea is laid eggs to breed the next generation. The snapper likes to live in rocky reef zones with the water depth of 30-200 m, and the feeding habits are wide. The porgy has the characteristics of fresh and sweet meat, smooth mouthfeel, few skin prickles and the like, and the porgy can delay skin aging, reduce the time problems of wrinkles, color spots and the like, improve the metabolism of a human body and enable the human body to have a younger body state when being eaten frequently. The traditional Chinese medicine considers that the red sea bream has the effects of tonifying stomach and spleen, dispelling wind and transporting food, and is suitable for people with inappetence, dyspepsia and postpartum qi and blood deficiency. Therefore, the porgy has great potential to replace the carp as a main edible fish consumer product in China.

However, the fish cake is prepared by adopting the porgy meat at present, and the related application technology of processing minced fillet by adopting an enzyme method is not reported yet.

Disclosure of Invention

Aiming at the defects of the prior art, the invention provides the preparation method of the flavored porgy fish cake, which is characterized in that the porgy fish cake is prepared by controlling the pH value in the minced fillet treatment process and adopting the method of papain or bromelain enzymolysis of minced fillet protein, so that the flavor of the fish cake is improved, the gel property of the minced fillet is improved, and the product quality of the fish cake is improved.

The invention is realized by the following technical scheme:

a preparation method of flavored snapper fish cakes comprises the following steps:

step 1) selecting, treating and washing raw material fish: selecting porgy, washing raw material fish by using a fish washing machine, removing fish scales, fish heads and fish viscera after washing, then washing for the second time, cutting the fish body, continuously washing, repeating the washing for 2-3 times, controlling the water temperature below 10 ℃ during washing, and cleaning as soon as possible;

step 2), meat collection: collecting fish meat by a drum-type meat collector with mesh diameter of 3 mm;

step 3) rinsing: rinsing with clear water, and repeatedly rinsing for 2-3 times;

step 4), dehydration: removing water in the fish meat by adopting a screw press;

step 5), fine filtration: removing impurities remained in the fish meat by using a fine filter with the mesh diameter of 1.8mm, wherein the fine filter is provided with an ice groove, and the temperature of the fish meat is kept within 10 ℃ by using ice in the ice groove;

step 6) enzyme pickling treatment: carrying out enzyme pickling treatment on the fish meat by adopting papain or bromelain, controlling the temperature within 10 ℃, wherein the concentration of the papain is 2000U/g, the addition amount is 0.1-1.0%, the treatment time is 0.5-4 h, and the pH value is 4.5-6.0;

step 7), kneading: putting fish meat into a mincing machine for mincing to obtain minced fillet, sequentially performing mincing processes of mincing, salt mincing and seasoning mincing, and adding ice water or crushed ice to keep the temperature below 10 ℃ during mincing;

step 8), forming, heating and gelling: placing the minced fillet into a forming machine, keeping the formed minced fillet at the temperature of 35 ℃ for 30min, and then heating and sterilizing at the temperature of 95-100 ℃ for 15 min;

step 9) sterilization: sterilizing minced fillet by adopting a pipeline type pasteurization machine, wherein the sterilization temperature and speed are set according to the process requirements;

step 10), cooling and packaging: and (3) rapidly cooling the sterilized minced fillet product in a clean place, and immediately packaging and refrigerating at low temperature to obtain the minced fillet product.

Preferably, the porgy in the step 1) should have transparent cornea and full eyeball; the color of the fish gills is bright red without mucus; the scales are complete and are not easy to fall off; the muscle is firm and elastic, and the abdomen is normal and not distended.

Preferably, the dissection method in step 2) is: back cutting along the middle part of the back of the snapper; or an incised abdomen cut from the midline of the abdomen of the porgy.

Preferably, the process of the empty-mashed in the step 7) is as follows: and (3) placing the fish meat into a mincing machine to be coarsely minced once to form minced fillet.

Preferably, the salt grinding process in the step 7) is as follows: adding salt accounting for 3% of the fish meat by mass, kneading, adding salt twice, and adding a proper amount of ice water, wherein the salt kneading time is 22 min.

Preferably, the flavor blending process in step 7) is: adding 20% of starch, 1% of yellow wine, 20% of drinking water, 2.5% of white granulated sugar, 0.4% of ginger juice, 3% of refined salt, 0.2% of monosodium glutamate, 3% of vegetable oil, 4% of sorbitol and 0.2% of multi-stage phosphate while stirring, wherein the seasoning and blending time is 10min, and the temperature is controlled below 10 ℃.

The invention has the following beneficial effects:

the flavored snapper fish cake provided by the invention adopts papain or bromelain to degrade the minced fish myofibrillar protein of the snapper, and can release substances which are easier to digest and absorb and flavor precursor substances. The content of myosin is obviously reduced after enzymolysis, the content of salt-soluble protein with small molecular weight, small molecular polypeptide and free amino acid with small molecular weight is increased, and the taste of the fish cake is improved by the increase of flavor amino acid. Meanwhile, under the condition that the pH value is 4.5-6.0 weak acidity, minced fillet myofibrillar proteins deviate from isoelectric points, so that the acting force between protein molecules is increased, the myosin is promoted to form large protein particles, a gel network is formed by crosslinking, and low-molecular-weight polypeptides generated by enzymolysis participate in the formation of the gel network. The protease enzymolysis surimi protein provided by the invention can not only increase the flavor, but also improve the characteristics of surimi gel and improve the product quality of fish cakes.

Drawings

FIG. 1 shows the results of whiteness analysis of enzymatically treated (treatment group) and non-enzymatically treated (control group) surimi;^*show comparison with control group^*P＜0.05；

FIG. 2 shows the results of analysis of water holding capacity of minced fillet in enzyme treatment (treatment group) and non-enzyme treatment (control group);^*show comparison with control group^*P＜0.05；

Fig. 3 shows the results of gel property analysis of enzymatically treated (treatment group) and non-enzymatically treated (control group) surimi: a is chewiness, B is gel strength, C is elasticity, D is hardness, and E is cohesiveness;^*show comparison with control group^*P＜0.05；

FIG. 4 shows the structural analysis results of the minced fillet protein myofibrillar protein before and after the enzymatic treatment: a is control group myofiber protein, B is treatment group myofiber protein.

Detailed Description

The invention is described in further detail below with reference to specific embodiments and with reference to the following drawings.

Example 1

A preparation method of flavored porgy fish cakes comprises the following specific steps:

(1) selection of raw material fish

The raw material fish is selected from porgy, the porgy needs transparent eye cornea and full eyeball; the color of the fish gills is bright red without mucus; the scales are complete and are not easy to fall off; the muscle is firm and elastic, and the abdomen is normal and not distended.

(2) Treatment and washing of raw fish

Washing removes the mucus and bacteria on the surface of raw fish and reduces the number of bacteria on the surface of fish by 80%.

In the embodiment, a fish washer is adopted to wash raw material fish, three steps (fish scale removal, head removal and viscera removal) are carried out after washing, then secondary washing is carried out, and the fish body is cut open to remove impurities such as residual viscera, blood, black membrane and the like in the abdominal cavity. And (3) continuously washing after the dissection, repeating the washing for 2-3 times, wherein the water temperature must be controlled below 10 ℃ during washing and the fish is cleaned as soon as possible due to the obvious thermal denaturation of the fish protein.

There are two methods of dissection: one is back cutting along the middle part of the back of the fish; the other is a belly cut from a fish belly line.

(3) Meat-picking

Adopt meat at present to use what is more is that mesh diameter is 3 ~ 6mm drum-type meat grinder, and the principle is that the flesh of fish is extruded from the pivoted cylinder mesh, nevertheless fish bone and fish skin are stayed in the cylinder because of being different with the flesh of fish meat to realize the separation of flesh of fish and debris, and the strength that the flesh of fish received is from the squeezing action of cylinder and belt. When the meshes are too small, the nutrient components such as protein in the minced fillet are lost during rinsing; when the mesh is too large, the meat quality is relatively coarse and contains more impurities, although the meat collection rate is relatively high.

Therefore, this embodiment collects the fish meat using a drum-type meat collector having a mesh diameter of 3 mm.

(4) Rinsing

The purpose of rinsing is to remove colored substances and fishy smell components of fish meat so as to obtain white, fishy smell-free and elastic minced fillet, and the antifreeze property of the minced fillet protein is enhanced by rinsing in the production process. The rinsing method aims at the difference of fish muscle properties and comprises two methods of clear water rinsing and dilute saline water rinsing, and the raw fish in the embodiment is white fish meat, so that the rinsing process only needs to use clear water for rinsing. The red-fleshed fish needs to be rinsed by dilute saline-alkali water, the steps are relatively complex in the operation process, and compared with the white-fleshed fish, the operation is simple and the cost can be relatively saved.

Therefore, the embodiment adopts clean water rinsing, and the rinsing is repeated for 2-3 times.

(5) Dewatering

The more water in the fish meat exceeds the optimum value, the more severe the freeze denaturation phenomenon of the surimi, but when the water content is lower than the optimum value, the protein denaturation is caused. Therefore, this step of dehydration is very critical. Compared with a centrifugal pump squeezer, the screw squeezer can better achieve an ideal effect, so that the water content of the fish after dehydration is generally 76-80%, and the cost cannot be increased.

Thus, in this example, a screw press was used to remove water from the fish meat.

(6) Fine filtration

The fine filtration is the last process for removing impurities before beating, and has direct influence on the taste of subsequent finished products. The fine filtration can remove impurities such as bone and fish skin remained in fish meat. These impurities are usually removed by a fine filter with a mesh diameter of about 1.8mm, which causes denaturation of protein during separation of the impurities due to increased heat of friction between the fish meat and the fine filter.

Therefore, in this embodiment, a fine filter with a mesh diameter of 1.8mm is used to remove the impurities still remaining in the fish meat, and the fine filter is provided with an ice tank, and ice in the ice tank is used to ensure that the temperature of the fish meat is maintained within 10 ℃ during production to prevent protein denaturation.

(7) Enzyme pickling treatment

The method for pickling the fish meat by the enzyme method adopts papain, and takes the practical operation convenience into consideration, the temperature is controlled within 10 ℃, the concentration of the papain is 2000U/g, the addition amount is 0.1-1.0%, the treatment time is 0.5-4 h, and the pH value is 4.5-6.0.

The paprika minced fillet treated by the papain has the advantages that the content of water-soluble protein and salt-soluble protein is obviously increased, and the digestion and absorption of a human body are facilitated. After the papain is treated, gaps among muscle tissues of the fish become large, which also shows that the papain has obvious effect on tenderizing the muscles of the snapper.

Papain can also be replaced by bromelain, and the addition proportion and the manner are the same.

(8) Mashed meat (chop and mix)

The purpose of the mincing is to fully dissolve out fish protein to form a loose space network structure, and the water is still fixed in the fish protein to ensure that the minced fillet product has certain elasticity. During the blending operation, the following points should be noted: firstly, the temperature is kept below 10 ℃ by adding ice water or crushed ice during the kneading, because the temperature of minced fillet is increased and protein denaturation is caused due to the fact that tissues are ground and damaged in the kneading process; in addition, the amount of the feed to be kneaded and the kneading time need to be controlled. And secondly, air is mixed too much when the minced fillet product is kneaded, the minced fillet product expands when heated, and the air mixed during kneading needs to overflow, so that the appearance and elasticity of the product can be influenced. Thirdly, adding the ingredients, namely adding auxiliary materials such as salt, polyphosphate and the like for several times, kneading for about half an hour, adding starch and other seasonings, and kneading to the required viscosity.

And (2) putting the fish meat into a mincing machine for mincing to obtain minced fillet, sequentially carrying out mincing, salt mincing and seasoning mincing in the mincing process, and adding ice water or crushed ice to keep the temperature below 10 ℃ during mincing.

And (3) air-beating: and (3) placing the fish meat into a mincing machine to be coarsely minced once to form minced fillet.

Salt grinding: adding salt (added in two times) 3% of fish meat mass, kneading, adding appropriate amount of ice water, and standing for about 22 min.

Seasoning and mincing: adding 20% of starch, 1% of yellow wine, 20% of drinking water, 2.5% of white granulated sugar, 0.4% of ginger juice, 3% of refined salt, 0.2% of monosodium glutamate, 3% of vegetable oil, 4% of sorbitol and 0.2% of multi-stage phosphate into the fish meat while stirring, controlling the time to be about 10min and the temperature to be below 10 ℃.

(9) Molding and heating for gelation

The shaping of surimi products, such as the shaping of fish cakes, is carried out as desired by means of various shaping machines. The gel performance of the surimi directly determines the quality of surimi products, wherein the gel performance of the surimi mainly depends on the dissolution of protein in the gelation process, and only the surimi products which are fully gelled have good elasticity. The gelation process is generally three, but in this example it is divided into two stages:

the first stage is gelation and gel degradation: placing the minced fillet into a forming machine, and keeping the formed minced fillet for 30min at the temperature of 35 ℃, wherein the elasticity and the water retention of the minced fillet product are improved in the process.

And a second stage: heating at a temperature above 60 ℃, the main purpose of the heating being to give the surimi product a certain shape and elasticity and to kill microorganisms. In the production process, the heating condition needs to reach 95-100 ℃, and the sterilization time is about 15min, so as to meet the sterilization condition and the gel performance condition.

(10) Sterilization

And (3) sterilizing the minced fillet by adopting a pipeline type pasteurization machine, wherein the sterilization temperature and speed are set according to the process requirements. Due to the advantages of the equipment, the requirement of how to unify standards in the production process can be met, products can be produced without difference, and the success rate of sterilization is greatly improved.

(11) Cooling and packaging

In a clean place, the sterilized minced fillet product is rapidly cooled, then immediately packaged and refrigerated at low temperature, so as to prevent the minced fillet product from being polluted by microorganisms, and finally the minced fillet product is prepared into the porgy fish cake.

The package comprises an inner package and an outer package, wherein the inner package is a bag, and each bag is 500 g; the outer package is a cardboard box, each box is 6 bags, and the weight is 3 kg. The cooling and packaging process should avoid secondary contamination to be done in clean places and ensure the integrity of the cold chain.

Test example 1 analysis of nutrient content of sea bream cake

The nutritional components of the porgy fish cake obtained in example 1 are analyzed, the content of energy, protein, fat, carbohydrate, sodium and the like is measured by adopting a national standard method, the data measurement is finished by a qualified detection company, and the data report number is as follows: FT-20210713029. The determination of the content of the nutrient components of the porgy fish cake is shown in the following table 1, and the nutrient components are shown in the following table 2.

TABLE 1 contents of nutrients in the cake of snapper

TABLE 2 nutritional ingredients of Pagrus major cake

The results in tables 1 and 2 show that the snapper fish cake prepared in example 1 has higher nutritional components, no loss of applied components is caused during the enzymolysis process, and the method reduces the amount of salt and has a promoting effect on the development of the human large health industry, compared with the existing fish cake.

Test example 2 analysis of gel characteristics of sea bream cake

The characteristics of the surimi gel before the fish cake is formed in example 1 were analyzed, and the influence of the enzymatic hydrolysis on the surimi gel protein was analyzed from the indexes such as water retention, whiteness, gel strength, TPA texture, atomic force microstructure, and the like. The specific operation method comprises the following steps:

(1) color measurement

The fish steak is cut into small blocks with the length and the width of 45mm respectively, L, a and b of the fish steak are measured by a CS-580A color difference meter, and three samples are selected in each group of tests and the average value of the samples is taken. Whiteness (W) was calculated using formula i:

W＝100-[(100-L*)²+a*²+b*²]1/2 formula I

In formula I: l is the brightness of fish meat, wherein the value is 0-100, and the larger the value is, the brighter the value is;

a is the redness of the fish meat, + a represents reddish, -a represents greenish;

b-yellowness of the fish meat, + b for partial yellowness, -b for partial blueness;

w is the whiteness of fish meat, and the larger the numerical value is, the better the whiteness is.

The whiteness of the minced fillet treated by the enzyme method (treated group) and the whiteness of the minced fillet treated by the non-enzyme method (control group) are analyzed by adopting a comparative colorimeter, and the whiteness of the sample treated by the enzyme method is remarkably improved (P is less than 0.05) as shown in figure 1.

(2) Water binding capacity analysis

Cutting fish sausage into 5mm thick slices, weighing the mass w₁Quickly freezing, storing in refrigerator at-18 deg.C for 24 hr, thawing, wrapping with filter paper, applying 5kg mass for 2min, weighing the mass w of the sample₂And the higher the water loss rate is, the poorer the water retention of the surimi gel is, and the water loss rate is calculated according to a formula II:

water loss rate (%) [ (w)₁-w₂)/w₁]X 100 formula II

The water retention analysis results of the enzymatic treatment (treatment group) and the non-enzymatic treatment (control group) are shown in fig. 2, and the water retention capacity of the treated surimi is remarkably improved (P is less than 0.05).

(3) TPA texture analysis

And (3) measuring the strength, hardness, elasticity, chewiness and cohesiveness of the surimi sample prepared in the step (2) by using a TA. A cylindrical probe is selected, the speed before measurement is 3mm/s, the time measurement speed is 1mm/s, the speed after measurement is 1mm/s, the time interval between two times of pressing is 2s, each group of samples is subjected to three tests, and finally the average value of the tests is taken.

As shown in fig. 3, the hardness and chewiness of the enzymatically treated surimi gel were reduced and the indices of gel strength, cohesion and elasticity were significantly changed (P < 0.05) as shown in fig. 3 by analyzing several indices of chewiness (fig. 3A), gel strength (fig. 3B), elasticity (fig. 3C), hardness (fig. 3D) and cohesion (fig. 3E) in the surimi gel characteristics of the enzymatically treated surimi gel (treated group) and the non-enzymatically treated surimi gel (control group) using a texture analyzer.

(4) Analysis of fish fibrin by atomic force microscope

Chopping 5g of fish, and stirring in 50mL of extracting solution for 0.5 h;

the extract solution comprises: 25mL of a 0.01M KCL solution, 1mM of phenylmethylsulfonyl fluoride (PMSF) and 20mM of Tris-HCl buffer (pH 7.5).

The precipitate was collected after centrifugation at 1000 Xg and washed with 25mL of solution;

the washing solution comprises: 0.45M KCL, 0.2M magnesium acetate, 10mM Adenosine Triphosphate (ATP), 1mM EGTA and 20mM Tris-HCl buffer at pH 6.8 for 1 h.

The mixture was then centrifuged at 10000 Xg for 20min and the supernatant collected and analyzed using an atomic force microscope (CSPM 5500).

Extracted myofibrils were diluted 10-fold with distilled water before analysis using atomic force microscopy. mu.L of the sample was transferred to freshly cut mica plates, which were attached to disks and air dried at room temperature before analysis. The nanostructure profile of myofibrils of each sample was analyzed using a TT-AFM equipped with a Burget Sensors probe Tap 300AI-G tip for scanning. The test parameters were as follows: the knocking amplitude is 0.050V; the scanning range is 13000-16000 nm; the frequency of the Z scanner is 0.2-0.4 Hz, the force constant is 40N/m, and the knocking mode is selected.

The results of the analysis of the structure of the myofibrillar proteins in the minced fillet by the enzymatic treatment (treatment group) and the non-enzymatic treatment (control group) are shown in fig. 4, fig. 4A shows that relatively complete myofibrillar proteins exist in the control group, and fig. 4B shows that the myofibrillar proteins in the minced fillet are degraded into small molecular proteins or polypeptides after the enzymatic treatment, and more easily digestible and absorbable substances and flavor precursor substances are released. The flavor-developing amino acid can obviously improve the taste of the minced fillet; the micromolecule protein can improve the compactness of the minced fillet gel product, enhance the water holding performance of the protein and improve the quality of the minced fillet product.

Test example 3 analysis of flavor of snapper fish cake before and after enzyme treatment

Adopting a headspace solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) method to measure the volatile components of the fish cakes treated by the enzyme method (treatment group) and the non-enzyme method (control group), and the specific operation method comprises the following steps:

samples were taken with a carboxyl/polydimethylsiloxane (CAR/PDMS) solid phase microextraction head (75mm) and then separated using a DB-Wax capillary chromatography column (30 m.times.0.25 mm. times.0.25 mm). A3 g sample was placed in a 15mL headspace sample and an internal standard of 1, 2-dichlorobenzene (0.25mg in 1mL methanol) was added prior to capture. Sealing a sample bottle by using a screw bottle cap, placing a glass bottle in a constant-temperature water bath kettle with magnetic stirring, balancing for 1h at 80 ℃, then inserting a CAR/PDMS extraction head with headspace solid phase microextraction into the sealed bottle, exposing the fiber extension of the extraction head in the headspace of the sample for 45min, injecting the trapped gas sample into a chromatograph at 250 ℃ in a 1:10 split mode, and injecting for 15 min. The test temperature rise procedure is as follows: keeping the temperature at 40 ℃ for 3min, then increasing the temperature to 80 ℃ at the speed of 5 ℃/min, then increasing the temperature to 160 ℃ at the speed of 10 ℃/min, then keeping the temperature at 160 ℃ for 0.5min, then increasing the temperature to 175 ℃ at the speed of 2 ℃/min, then increasing the temperature to 230 ℃ at the speed of 10 ℃/min, and finally keeping the temperature at 230 ℃ for 7 min. Helium gas was used as a carrier gas, and the flow rate was 1 mL/min. In the electron collision mode, mass spectrum information of the sample is obtained with 70eV as energy voltage and 35mA as emission current. The detector scans ion fragments within a range of 35-450 with a scan rate of 4.45/s.

The results of the structural analysis of the flavor substances in the minced fillet of the enzymatic treatment (treatment group) and the non-enzymatic treatment (control group) are shown in the following table 1:

TABLE 1 Effect on the volatile constituents of surimi before and after enzyme treatment

As can be seen from the table 1, the flavor substances of the two groups of minced fillets are basically similar, and the contents of alkanes, ketones, aldehydes and lipids in the minced fillets treated by the enzyme are obviously improved, so that the flavor of the minced fillets is more intense, and therefore, the fish meat treated by the enzyme method can obviously improve the flavor of the minced fillets and has the function of improving the quality of the minced fillets.

The above embodiments are only used for illustrating the technical solution of the present invention, and not for limiting the same; although the invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof; such modifications and substitutions do not depart from the spirit and scope of the present invention as set forth in the appended claims.

Claims (6)

1. A preparation method of flavored snapper fish cakes is characterized by comprising the following steps:

step 1) selecting, treating and washing raw material fish: selecting porgy, washing raw material fish by using a fish washing machine, removing fish scales, fish heads and fish viscera after washing, then washing for the second time, cutting the fish body, continuously washing, repeating the washing for 2-3 times, controlling the water temperature below 10 ℃ during washing, and cleaning as soon as possible;

step 2), meat collection: collecting fish meat by a drum-type meat collector with mesh diameter of 3 mm;

step 3) rinsing: rinsing with clear water, and repeatedly rinsing for 2-3 times;

step 4), dehydration: removing water in the fish meat by adopting a screw press;

step 5), fine filtration: removing impurities remained in the fish meat by using a fine filter with the mesh diameter of 1.8mm, wherein the fine filter is provided with an ice groove, and the temperature of the fish meat is kept within 10 ℃ by using ice in the ice groove;

step 6) enzyme pickling treatment: carrying out enzyme pickling treatment on the fish meat by adopting papain or bromelain, controlling the temperature within 10 ℃, wherein the concentration of the papain is 2000U/g, the addition amount is 0.1-1.0%, the treatment time is 0.5-4 h, and the pH value is 4.5-6.0;

step 7), kneading: putting fish meat into a mincing machine for mincing to obtain minced fillet, sequentially performing mincing processes of mincing, salt mincing and seasoning mincing, and adding ice water or crushed ice to keep the temperature below 10 ℃ during mincing;

step 8), forming, heating and gelling: placing the minced fillet into a forming machine, keeping the formed minced fillet at the temperature of 35 ℃ for 30min, and then heating and sterilizing at the temperature of 95-100 ℃ for 15 min;

step 9) sterilization: sterilizing minced fillet by adopting a pipeline type pasteurization machine, wherein the sterilization temperature and speed are set according to the process requirements;

step 10), cooling and packaging: and (3) rapidly cooling the sterilized minced fillet product in a clean place, and immediately packaging and refrigerating at low temperature to obtain the minced fillet product.

2. The method for preparing a flavored snapper fish cake according to claim 1, wherein the snapper in step 1) should have transparent cornea and full eyeball; the color of the fish gills is bright red without mucus; the scales are complete and are not easy to fall off; the muscle is firm and elastic, and the abdomen is normal and not distended.

3. The method for preparing a flavored snapper fish cake according to claim 1, wherein the cutting method in the step 2) comprises the following steps: back cutting along the middle part of the back of the snapper; or an incised abdomen cut from the midline of the abdomen of the porgy.

4. The method for preparing a flavored snapper fish cake according to claim 1, wherein the mincing process in the step 7) is as follows: and (3) placing the fish meat into a mincing machine to be coarsely minced once to form minced fillet.

5. The method for preparing a flavored snapper fish cake according to claim 1, wherein the salt beating process in step 7) is as follows: adding salt accounting for 3% of the fish meat by mass, kneading, adding salt twice, and adding a proper amount of ice water, wherein the salt kneading time is 22 min.

6. The method for preparing a flavored snapper fish cake according to claim 1, wherein the seasoning and mincing process in the step 7) is as follows: adding 20% of starch, 1% of yellow wine, 20% of drinking water, 2.5% of white granulated sugar, 0.4% of ginger juice, 3% of refined salt, 0.2% of monosodium glutamate, 3% of vegetable oil, 4% of sorbitol and 0.2% of multi-stage phosphate while stirring, wherein the seasoning and blending time is 10min, and the temperature is controlled below 10 ℃.

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