CN114847447A - Minced fish product of anoectochilus formosanus and preparation method thereof - Google Patents
Minced fish product of anoectochilus formosanus and preparation method thereof Download PDFInfo
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- 241000719836 Anoectochilus formosanus Species 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 235000013332 fish product Nutrition 0.000 title abstract description 6
- 235000013580 sausages Nutrition 0.000 claims abstract description 52
- 229920002678 cellulose Polymers 0.000 claims abstract description 43
- 239000001913 cellulose Substances 0.000 claims abstract description 43
- 240000000111 Saccharum officinarum Species 0.000 claims abstract description 32
- 235000007201 Saccharum officinarum Nutrition 0.000 claims abstract description 32
- 238000010438 heat treatment Methods 0.000 claims abstract description 19
- 230000003068 static effect Effects 0.000 claims abstract description 17
- 238000001816 cooling Methods 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000011049 filling Methods 0.000 claims abstract description 6
- 241000251468 Actinopterygii Species 0.000 claims description 49
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 238000002156 mixing Methods 0.000 claims description 26
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 21
- 239000005457 ice water Substances 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 19
- 229920001046 Nanocellulose Polymers 0.000 claims description 17
- 235000019465 surimi Nutrition 0.000 claims description 17
- 239000002352 surface water Substances 0.000 claims description 14
- 230000008569 process Effects 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 11
- 238000005406 washing Methods 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 8
- 239000001763 2-hydroxyethyl(trimethyl)azanium Substances 0.000 claims description 7
- 235000019743 Choline chloride Nutrition 0.000 claims description 7
- SGMZJAMFUVOLNK-UHFFFAOYSA-M choline chloride Chemical compound [Cl-].C[N+](C)(C)CCO SGMZJAMFUVOLNK-UHFFFAOYSA-M 0.000 claims description 7
- 229960003178 choline chloride Drugs 0.000 claims description 7
- GEVPUGOOGXGPIO-UHFFFAOYSA-N oxalic acid;dihydrate Chemical compound O.O.OC(=O)C(O)=O GEVPUGOOGXGPIO-UHFFFAOYSA-N 0.000 claims description 7
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims description 7
- 244000247747 Coptis groenlandica Species 0.000 claims description 6
- 235000002991 Coptis groenlandica Nutrition 0.000 claims description 6
- 238000000926 separation method Methods 0.000 claims description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 241000609240 Ambelania acida Species 0.000 claims description 4
- 239000010905 bagasse Substances 0.000 claims description 4
- 230000005496 eutectics Effects 0.000 claims description 4
- 239000000945 filler Substances 0.000 claims description 4
- 239000002904 solvent Substances 0.000 claims description 4
- 241000099774 Cuscuta salina Species 0.000 claims description 3
- 229920002488 Hemicellulose Polymers 0.000 claims description 3
- 229920005610 lignin Polymers 0.000 claims description 3
- 238000012986 modification Methods 0.000 claims description 3
- 230000004048 modification Effects 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 210000000936 intestine Anatomy 0.000 claims 1
- 241000252229 Carassius auratus Species 0.000 abstract description 9
- 239000000463 material Substances 0.000 abstract description 5
- 238000005520 cutting process Methods 0.000 description 15
- 241000934230 Anoectochilus roxburghii Species 0.000 description 12
- 238000012545 processing Methods 0.000 description 11
- 238000003756 stirring Methods 0.000 description 9
- 235000013372 meat Nutrition 0.000 description 7
- 230000008961 swelling Effects 0.000 description 7
- 238000005057 refrigeration Methods 0.000 description 6
- 239000008367 deionised water Substances 0.000 description 5
- 229910021641 deionized water Inorganic materials 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 230000007935 neutral effect Effects 0.000 description 5
- 238000002791 soaking Methods 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 239000000835 fiber Substances 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 238000004108 freeze drying Methods 0.000 description 3
- 125000002252 acyl group Chemical group 0.000 description 2
- 238000004132 cross linking Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 125000003396 thiol group Chemical group [H]S* 0.000 description 2
- BWGNESOTFCXPMA-UHFFFAOYSA-N Dihydrogen disulfide Chemical compound SS BWGNESOTFCXPMA-UHFFFAOYSA-N 0.000 description 1
- 108010028690 Fish Proteins Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 108060008539 Transglutaminase Proteins 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 108010032995 epsilon-(gamma-glutamyl)-lysine Proteins 0.000 description 1
- JPKNLFVGUZRHOB-YUMQZZPRSA-N epsilon-(gamma-glutamyl)lysine Chemical compound OC(=O)[C@@H](N)CCCCNC(=O)CC[C@H](N)C(O)=O JPKNLFVGUZRHOB-YUMQZZPRSA-N 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
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- 150000004676 glycans Chemical class 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 102000003601 transglutaminase Human genes 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
-
- 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
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a preparation method of a minced fillet product of a goldfish, which takes minced fillet of the goldfish as a main raw material and I-type filamentous nano-cellulose extracted from sugarcane as a modified material, and prepares the minced fillet sausage through the technical links of material preparation and filling, static ultrahigh pressure treatment, low-high temperature two-stage heat treatment, cooling and the like. The invention has advanced and reasonable technology and is easy to popularize and apply; the prepared minced fish products of the anoectochilus formosanus have high gel strength, strong elasticity, good water retention and excellent quality.
Description
Technical Field
The invention relates to the field of food processing, in particular to a minced fillet product of anoectochilus formosanus and a preparation method thereof.
Background
Surimi products are the collective name for gel foods processed from fish protein, such as fish balls, fish sausages, fish cakes and the like, and are popular with consumers due to good taste, good flavor and high nutritional value. The golden thread fish has fresh and tender meat, rich nutrition, high edible value and low price, is an important ocean low-value fish in China, and is widely used for producing minced fillet products. However, when the minced fillet product, in particular to foods such as fish balls and fish sausages, is processed by adopting the anoectochilus formosanus, the quality problems such as low gel strength, insufficient elasticity, poor water holding capacity and the like are prominent, so that the product quality is poor and the value is not high. Therefore, the improvement of the gel quality of the minced fillet product has important significance for improving the product quality and expanding the consumer market.
Static ultrahigh pressure treatment is a non-thermal food processing technology, and many researches show that ultrahigh pressure can improve the gel forming capacity of inferior surimi, compared with the traditional two-stage heating treatment mode, the surimi gel obtained by ultrahigh pressure has a more compact and delicate structure, but the ultrahigh pressure effect is limited, and the surimi gel is deteriorated due to overhigh pressure and overlong pressurization time. Proper ultrahigh pressure treatment and heating treatment can increase the gel strength and elasticity of the minced fillet, but the water holding capacity is poor.
Except for improving the quality of minced fillet products by processing treatment, the polysaccharide with the properties of thickening, water retention and the like, such as starch, cellulose, carrageenan and the like, also has remarkable improvement effect on the quality of meat products. The nano-cellulose has good potential application in the food field due to its excellent properties, such as large specific surface area, high hydrophilicity, high elastic modulus, high strength, low thermal expansion coefficient and the like.
Disclosure of Invention
The invention aims to provide a minced fillet product of a golden thread fish and a preparation method thereof aiming at the quality problems of low gel strength, insufficient elasticity, poor water retention and the like existing in the processing of minced fillet products by utilizing low-value fish.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention firstly provides a preparation method of a minced fillet product of a gold thread fish, which takes minced fillet of a gold thread fish as a raw material and is prepared by adopting a method of combining I-type filamentous nano cellulose modification, static ultrahigh pressure treatment and low-high temperature two-stage heat treatment; the preparation method specifically comprises the following steps:
(1) preparing I-type filamentous nano cellulose: preparing sugarcane coarse cellulose with lignin and hemicellulose removed by utilizing bagasse; sequentially using H to the sugarcane coarse cellulose 2 SO 4 Solution, NaOH solution and NaClO 2 Treating the solution, and then filtering and washing to obtain purified sugarcane cellulose; treating purified sugarcane cellulose by using a natural eutectic solvent (DES) consisting of choline chloride and oxalic acid dihydrate, and then carrying out solid-liquid separation to obtain I-type filamentous nanocellulose;
(2) the preparation method comprises the following steps of chopping and mixing minced fillet of the anoectochilus formosanus as a raw material for one time, adjusting the water content by using ice water, adding salt and I-type filamentous nano-cellulose, and chopping and mixing again to obtain fish paste;
(3) filling the fish paste into the casing by a sausage filler or manually, and fastening the 2 ends of the casing to obtain the minced fillet sausage;
(4) placing the minced fillet sausage into a static ultrahigh pressure machine for treatment;
(5) vacuum packaging the surimi sausage subjected to the ultrahigh pressure treatment by using a plastic bag, and then carrying out low-high temperature secondary heat treatment;
(6) and (4) putting the heat-treated minced fillet sausage into ice water for cooling, and draining the surface water to obtain the finished product.
Preferably, in the step (1), the sugarcane crude cellulose is sequentially treated with 5% H 2 SO 4 Solution, 5% NaOH solution and 1% NaClO 2 Treating the solution, and then filtering and washing to obtain purified sugarcane cellulose; utilizing the molar mass ratio of 1: 2, treating the purified sugarcane cellulose by using a natural eutectic solvent (DES) consisting of choline chloride and oxalic acid dihydrate, and then carrying out solid-liquid separation to obtain the I-type filamentous nanocellulose.
Preferably, in the step (2), the raw material is chopped for 2-4 min by the minced fillet of the anoectochilus roxburghii, the water content is adjusted to 80% by ice water, salt is added according to 2.5% of the mass of the minced fillet, I-type filamentous nano-cellulose is added according to 8-12% of the mass of the minced fillet, and the chopped mixture is chopped for 6-10 min again to obtain the minced fillet; in the chopping process, the temperature is controlled to be 4 +/-2 ℃ by a refrigerating machine, and the vacuum degree is controlled to be 0.08 MPa by a vacuum pump.
Preferably, in the step (3), the fish paste is filled into a casing with a diameter of 25 mm by a sausage filler or manually, the end of the casing 2 is tied to obtain the minced fillet, and the length of the minced fillet is controlled to be 100 mm.
Preferably, in the step (4), the minced fillet sausage is put into a static ultrahigh pressure machine and is subjected to pressure maintaining treatment at the temperature of 20-30 ℃ and the pressure of 400-500 MPa for 10-20 min.
Preferably, in the step (5), the surimi sausage subjected to the ultrahigh pressure treatment is vacuum-packed by a plastic bag, and then is heated at 30-40 ℃ for 50-60 min and then at 90 ℃ for 30 min.
Preferably, in the step (6), the heat-treated minced fillet sausage is placed in ice water at the temperature of 0 ℃ for cooling for 1 hour, and the surface water is drained to obtain the finished product.
In the technical scheme, H is adopted 2 SO 4 、NaOH、NaClO 2 And choline chloride and oxalic acid dihydrate are used for treating bagasse to prepare the I-type filamentous nano-cellulose, and the I-type filamentous nano-cellulose has excellent elasticity and water absorbability and can be crosslinked with myofibrillar protein in surimi to form a stable spatial crosslinking structure, thereby providing a material basis for processing high-quality surimi products.
According to the technical scheme, static ultrahigh pressure treatment is adopted to promote protein development in the surimi, so that the buried sulfhydryl groups are exposed, the active sulfhydryl groups are increased, and the formation of disulfide bonds is promoted; further activating endogenous transglutaminase in the minced fillet through a low-high temperature two-stage heat treatment process, inducing the acyl donor to transfer to the acyl acceptor, and forming an epsilon- (gamma-Glu) -Lys non-disulfide covalent bond.
In conclusion, the I-type filamentous nanocellulose is added into the minced fillet of the anoectochilus roxburghii, and the minced fillet product of the anoectochilus roxburghii, which has high gel strength, strong elasticity, good water retention and good comprehensive quality, is prepared by carrying out static ultrahigh-pressure and low-high temperature two-stage heat treatment, and forming a stable three-dimensional network structure through physical entanglement of the cellulose and denatured protein and cross-linking between the proteins.
Detailed Description
In order to better understand the technical content of the invention, specific examples are provided below to further illustrate the invention.
The experimental methods used in the examples of the present invention are all conventional methods unless otherwise specified.
The materials, reagents and the like used in the examples of the present invention can be obtained commercially without specific description. Wherein the fish paste of Anoectochilus roxburghii is six-tooth fish paste of Anoectochilus roxburghii.
The method is realized by the following technical steps:
a preparation method of a minced fillet product of anoectochilus formosanus comprises the following specific steps:
(1) preparing I-type filamentous nano cellulose: fresh sugarcane is peeled, sugar is squeezed, then the sugarcane is crushed, and the sugarcane is washed by clear water for three times to obtain sugarcane crude fiber. According to the solid-liquid mass ratio of 1: 25 the crude fiber of the sugarcane is sequentially treated with 5 percent of H 2 SO 4 Magnetically stirring the solution and the 5% NaOH solution at 80 ℃ and 300 rpm for 2 h respectively, and filtering and washing the solution to be neutral after the reaction is finished; adding the insoluble residue to 1% NaClO 2 Stirring the solution at 80 ℃ and 300 rpm for 1h, filtering and washing the solution to be neutral, and freeze-drying the solution to obtain the purified sugarcane cellulose. The method comprises the following steps of (1) mixing choline chloride and oxalic acid dihydrate according to a molar mass ratio of 1: 2, mixing, magnetically stirring for 1h at the temperature of 90 ℃, and then mixing according to the solid-liquid mass ratio of 1: 100 adding purified sugarcane cellulose, magnetically stirring at 90 ℃ for 6 h, adding 8 times of volume of deionized water of a reaction system to stop the reaction, centrifugally washing for many times to be neutral, and freeze-drying to obtain the I-type filamentous nano-cellulose.
(2) Material preparation and filling: fully swelling the I-type filamentous nano-cellulose in purified water at room temperature, and draining water for later use. Placing minced fillet of the anoectochilus roxburghii in a vacuum cutting and mixing machine, cutting and mixing for 2-4 min, adding ice water to adjust the water content of the minced fillet to 80%, adding salt according to 2.5% of the mass of the minced fillet, adding I-type filamentous nano-cellulose (calculated by the mass before swelling) according to 8-12% of the mass of the minced fillet, continuously cutting and mixing for 6-10 min, and controlling the temperature in the whole process to be 4 +/-2 ℃ to obtain the minced fillet. And (3) filling the fish paste into a casing with the diameter of 25 mm, controlling the length of the minced fillet sausage to be 100 mm, and fastening two ends to obtain the minced fillet sausage.
(3) Static ultrahigh pressure treatment: and (3) placing the minced fillet sausage in a treatment chamber of a static ultrahigh pressure machine, and treating for 10-20 min at the temperature of 20-30 ℃ and the pressure of 400-500 MPa.
(4) Heating treatment: and (3) packaging the surimi sausage subjected to the ultrahigh pressure treatment in a plastic bag in vacuum, heating at 30-40 ℃ for 50-60 min, and heating at 90 ℃ for 30 min.
(5) And (3) cooling: and (3) placing the heat-treated minced fillet sausage in ice water at 0 ℃ for cooling for 1h, and draining off surface water to obtain a finished product.
Example 1
The preparation method of the I-type filamentous nanocellulose by taking sugarcane as a raw material comprises the following steps:
1) peeling fresh sugarcane, squeezing sugar, crushing, and washing the sugarcane bagasse with clear water for three times to obtain sugarcane crude fiber.
2) According to the solid-liquid mass ratio of 1: 25 the crude fiber of the sugarcane is sequentially treated with 5 percent of H 2 SO 4 And magnetically stirring the solution and the 5% NaOH solution at 80 ℃ and 300 rpm respectively for reaction for 2 hours to remove hemicellulose and lignin in the solution, filtering after the reaction is finished, and washing the solid part to be neutral by using deionized water to obtain the sugarcane coarse cellulose.
3) Mixing the sugarcane coarse cellulose according to a solid-liquid mass ratio of 1: 25 to 1% NaClO 2 Stirring and reacting the solution for 1h at the temperature of 80 ℃ and the rpm of 300, filtering after the reaction is finished, washing a solid part to be neutral by using deionized water to purify the sugarcane crude cellulose, and repeatedly carrying out the purification process twice; and (4) freezing and drying the purified solid part to obtain the purified sugarcane cellulose.
4) The method comprises the following steps of (1) mixing choline chloride and oxalic acid dihydrate according to a molar mass ratio of 1: 2, mixing, magnetically stirring for 1h at 90 ℃ and 300 rpm, and then mixing according to a solid-liquid mass ratio of 1: 100, adding purified sugarcane cellulose, continuing magnetically stirring the reaction system for 6 hours at the temperature of 90 ℃ and at the rpm of 300, and adding deionized water with the volume 8 times that of the reaction system to stop the reaction; and then centrifuging at 8000 rpm for 10 min for solid-liquid separation, washing the solid part with deionized water to neutrality, centrifuging at 8000 rpm for 10 min, repeating the cleaning and separating process for 5 times, and freeze drying the solid obtained by centrifugal separation to obtain the type I filamentous nanocellulose.
Example 2
The preparation method of the minced fish product of the anoectochilus formosanus comprises the following steps:
1) soaking the I-type filamentous nano-cellulose in clean water for 2 h at room temperature to fully swell the I-type filamentous nano-cellulose, and then draining off the surface water for later use.
2) Taking the frozen fish paste of the anoectochilus formosanus out of a refrigeration house, and balancing for 6 hours in a refrigerator at 4 ℃ so as to obtain minced fillet.
3) Pre-cooling the vacuum cutting and mixing machine to 4 ℃, adding minced goldfish, and cutting and mixing for 2 min at the rotating speed of 3000 rpm; adding ice water to adjust the water content of the minced fillet of the anoectochilus formosanus to 80%, adding salt according to 2.5% of the mass of the minced fillet of the anoectochilus formosanus, adding I-type filamentous nano cellulose (based on the mass before swelling) according to 8% of the mass of the minced fillet of the anoectochilus formosanus, and continuously chopping at the rotating speed of 3000 rpm for 6 min to obtain fish paste; in the chopping process, the temperature is controlled to be 4 +/-2 ℃ by a refrigerating machine, and the vacuum degree is controlled to be 0.08 MPa by a vacuum pump.
4) The paste of the fish meat of the anoectochilus roxburghii is poured into a casing with the diameter of 25 mm by a sausage stuffer or manually, and the 2 ends of the casing are tightly tied, and the length of each minced fillet sausage is controlled to be 100 mm.
5) Placing the minced fillet sausage in a processing chamber of a static ultrahigh pressure machine, and processing for 10 min at 20 ℃ and 500 MPa.
6) And (3) packaging the surimi sausage subjected to static ultrahigh pressure treatment in a plastic bag in vacuum, and then carrying out heat treatment, wherein the surimi sausage is heated at 30 ℃ for 60 min and then at 90 ℃ for 30 min.
7) And (3) placing the heat-treated minced fillet sausage in ice water at 0 ℃ for cooling for 1h, and then draining the surface water to obtain the finished product.
Example 3
The preparation method of the minced fillet product of the anoectochilus formosanus comprises the following steps:
1) soaking the I-type filamentous nano-cellulose in clean water for 2 h at room temperature to fully swell the I-type filamentous nano-cellulose, and then draining off the surface water for later use.
2) Taking the frozen fish paste of the anoectochilus formosanus out of a refrigeration house, and balancing for 6 hours in a refrigerator at 4 ℃ so as to obtain minced fillet.
3) Pre-cooling the vacuum cutting and mixing machine to 4 ℃, adding minced goldfish, and cutting and mixing for 3 min at the rotating speed of 3000 rpm; adding ice water to adjust the water content of the minced fillet of the anoectochilus formosanus to 80%, adding salt according to 2.5% of the mass of the minced fillet of the anoectochilus formosanus, adding I-type filamentous nano cellulose (based on the mass before swelling) according to 10% of the mass of the minced fillet of the anoectochilus formosanus, and continuously chopping at the rotating speed of 3000 rpm for 8 min to obtain fish paste; in the chopping process, the temperature is controlled to be 4 +/-2 ℃ by a refrigerating machine, and the vacuum degree is controlled to be 0.08 MPa by a vacuum pump.
4) The paste of the fish meat of the anoectochilus roxburghii is poured into a casing with the diameter of 25 mm by a sausage stuffer or manually, and the 2 ends of the casing are tightly tied, and the length of each minced fillet sausage is controlled to be 100 mm.
5) The minced fillet sausage is placed in a processing chamber of a static ultrahigh pressure machine and processed for 15 min at 25 ℃ and 450 MPa.
6) Vacuum packaging the surimi sausage treated by the ultrahigh pressure by using a plastic bag, and then carrying out heat treatment, wherein the surimi sausage is firstly heated at 35 ℃ for 55 min and then at 90 ℃ for 30 min.
7) And (3) placing the heat-treated minced fillet sausage in ice water at 0 ℃ for cooling for 1h, and then draining the surface water to obtain the finished product.
Example 4
The preparation method of the minced fillet product of the anoectochilus formosanus comprises the following steps:
1) soaking the I-type filamentous nano-cellulose in clean water for 2 h at room temperature to fully swell the I-type filamentous nano-cellulose, and then draining off the surface water for later use.
2) Taking the frozen fish paste of the anoectochilus formosanus out of a refrigeration house, and balancing for 6 hours in a refrigerator at 4 ℃ so as to obtain minced fillet.
3) Pre-cooling the vacuum cutting and mixing machine to 4 ℃, adding minced goldfish, and cutting and mixing for 4 min at the rotating speed of 3000 rpm; adding ice water to adjust the water content of the minced fillet of the anoectochilus formosanus to 80%, adding salt according to 2.5% of the mass of the minced fillet of the anoectochilus formosanus, adding I-type filamentous nano cellulose (based on the mass before swelling) according to 12% of the mass of the minced fillet of the anoectochilus formosanus, and continuously chopping at the rotating speed of 3000 rpm for 10 min to obtain fish paste; in the chopping process, the temperature is controlled to be 4 +/-2 ℃ by a refrigerating machine, and the vacuum degree is controlled to be 0.08 MPa by a vacuum pump.
4) The paste of the fish meat of the anoectochilus roxburghii is poured into a casing with the diameter of 25 mm by a sausage stuffer or manually, and the 2 ends of the casing are tightly tied, and the length of each minced fillet sausage is controlled to be 100 mm.
5) The minced fillet sausage is placed in a processing chamber of a static ultrahigh pressure machine and processed for 20 min at 30 ℃ and 400 MPa.
6) Vacuum packaging the surimi sausage treated by the ultrahigh pressure by using a plastic bag, and then carrying out heat treatment, heating at 40 ℃ for 50 min, and then heating at 90 ℃ for 30 min.
7) And (3) placing the heat-treated minced fillet sausage in ice water at 0 ℃ for cooling for 1h, and then draining the surface water to obtain the finished product.
Comparative example 1
The preparation method of the minced fillet product of the anoectochilus formosanus comprises the following steps:
1) taking the frozen fish paste of the anoectochilus formosanus out of a refrigeration house, and balancing for 6 hours in a refrigerator at 4 ℃ so as to obtain minced fillet.
2) Pre-cooling the vacuum cutting and mixing machine to 4 ℃, adding minced goldfish, and cutting and mixing for 2 min at the rotating speed of 3000 rpm; adding ice water to adjust the water content of the minced fillet of the anoectochilus formosanus to 80%, adding salt according to 2.5% of the mass of the minced fillet of the anoectochilus formosanus, and continuously chopping and stirring for 6 min at the rotating speed of 3000 rpm to obtain fish paste; in the chopping process, the temperature is controlled to be 4 +/-2 ℃ by a refrigerating machine, and the vacuum degree is controlled to be 0.08 MPa by a vacuum pump.
3) The preparation method comprises the steps of filling the paste of the goldfish fish meat into a casing with the diameter of 25 mm by using a sausage filler or manually, and fastening the 2 ends of the casing, wherein the length of each minced fillet sausage is controlled to be 100 mm, so that a finished product is prepared.
Comparative example 2
The preparation method of the minced fillet product of the anoectochilus formosanus comprises the following steps:
1) soaking the I-type filamentous nano-cellulose in clean water for 2 h at room temperature to fully swell the I-type filamentous nano-cellulose, and then draining off the surface water for later use.
2) Taking the frozen fish paste of the anoectochilus formosanus out of a refrigeration house, and balancing for 6 hours in a refrigerator at 4 ℃ so as to obtain minced fillet.
3) Pre-cooling the vacuum cutting and mixing machine to 4 ℃, adding minced goldfish, and cutting and mixing for 3 min at the rotating speed of 3000 rpm; adding ice water to adjust the water content of the minced fillet of the anoectochilus formosanus to 80%, adding salt according to 2.5% of the mass of the minced fillet of the anoectochilus formosanus, adding I-type filamentous nano cellulose (based on the mass before swelling) according to 10% of the mass of the minced fillet of the anoectochilus formosanus, and continuously chopping at the rotating speed of 3000 rpm for 8 min to obtain fish paste; in the chopping process, the temperature is controlled to be 4 +/-2 ℃ by a refrigerating machine, and the vacuum degree is controlled to be 0.08 MPa by a vacuum pump.
4) The paste of the fish meat of the anoectochilus roxburghii is poured into a casing with the diameter of 25 mm by a sausage stuffer or manually, and the 2 ends of the casing are tightly tied, and the length of each minced fillet sausage is controlled to be 100 mm.
5) Vacuum packaging minced fish sausage in plastic bag, heat treating, heating at 35 deg.C for 55 min, and heating at 90 deg.C for 30 min.
6) And (3) placing the heat-treated minced fillet sausage in ice water at 0 ℃ for cooling for 1h, and then draining the surface water to obtain the finished product.
Comparative example 3
The preparation method of the minced fillet product of the anoectochilus formosanus comprises the following steps:
1) soaking the I-type filamentous nano-cellulose in clean water at room temperature for 2 h to fully swell the I-type filamentous nano-cellulose, and then draining off the surface water for later use.
2) Taking the frozen fish paste of the anoectochilus formosanus out of a refrigeration house, and balancing for 6 hours in a refrigerator at 4 ℃ so as to obtain minced fillet.
3) Pre-cooling the vacuum cutting and mixing machine to 4 ℃, adding minced goldfish, and cutting and mixing for 4 min at the rotating speed of 3000 rpm; adding ice water to adjust the water content of the minced fillet of the anoectochilus formosanus to 80%, adding salt according to 2.5% of the mass of the minced fillet of the anoectochilus formosanus, adding I-type filamentous nano cellulose (based on the mass before swelling) according to 12% of the mass of the minced fillet of the anoectochilus formosanus, and continuously chopping at the rotating speed of 3000 rpm for 10 min to obtain fish paste; in the chopping process, the temperature is controlled to be 4 +/-2 ℃ by a refrigerating machine, and the vacuum degree is controlled to be 0.08 MPa by a vacuum pump.
4) The paste of the fish meat of the anoectochilus roxburghii is poured into a casing with the diameter of 25 mm by a sausage stuffer or manually, and the 2 ends of the casing are tightly tied, and the length of each minced fillet sausage is controlled to be 100 mm.
5) Placing the minced fillet sausage in a processing chamber of a static ultrahigh pressure machine, and processing for 20 min at 30 ℃ and 400 MPa to obtain a finished product.
The gel strength, elasticity value and water holding capacity of the minced fish products of the anoectochilus formosanus obtained in examples 2 to 4 and comparative examples 1 to 3 were measured, and the results are shown in the following table.
TABLE 1 gel strength, elasticity value and water holding rate of minced fish products of Anoectochilus roxburghii
The above description is only a preferred embodiment of the present invention, and all equivalent changes and modifications made in accordance with the claims of the present invention should be covered by the present invention.
Claims (9)
1. A preparation method of a minced fillet product of a gold thread fish is characterized in that the minced fillet product of the gold thread fish is used as a raw material, and a finished product of the minced fillet product of the gold thread fish is prepared by adopting a method combining modification of I-type filamentous nano cellulose, static ultrahigh pressure treatment and low-high temperature two-stage heat treatment.
2. The method of claim 1, comprising the steps of:
(1) preparing sugarcane coarse cellulose with lignin and hemicellulose removed by utilizing bagasse; sequentially using H to the sugarcane coarse cellulose 2 SO 4 Solution, NaOH solution and NaClO 2 Treating the solution, and then filtering and washing to obtain purified sugarcane cellulose; treating purified sugarcane cellulose by using a natural eutectic solvent consisting of choline chloride and oxalic acid dihydrate, and then carrying out solid-liquid separation to obtain I-type filamentous nanocellulose;
(2) the preparation method comprises the following steps of chopping and mixing minced fillet of the anoectochilus formosanus as a raw material for one time, adjusting the water content by using ice water, adding salt and I-type filamentous nano-cellulose, and chopping and mixing again to obtain fish paste;
(3) filling the fish paste into the casing by a sausage filler or manually, and fastening the 2 ends of the casing to obtain the minced fillet sausage;
(4) treating the minced fillet intestines in a static ultrahigh pressure machine;
(5) vacuum packaging the surimi sausage subjected to the ultrahigh pressure treatment by using a plastic bag, and then carrying out low-high temperature secondary heat treatment;
(6) and (4) putting the heat-treated minced fillet sausage into ice water for cooling, and draining the surface water to obtain the finished product.
3. The preparation method according to claim 2, wherein in the step (1), the sugarcane crude cellulose is sequentially treated with 5% H 2 SO 4 Solution, 5% NaOH solution and 1% NaClO 2 Treating the solution, and then filtering and washing to obtain purified sugarcane cellulose; utilizing the molar mass ratio of 1: 2, treating the purified sugarcane cellulose by using a natural eutectic solvent consisting of choline chloride and oxalic acid dihydrate, and then carrying out solid-liquid separation to obtain the I-type filamentous nanocellulose.
4. The preparation method according to claim 2, wherein in the step (2), the raw material is chopped for 2-4 min once by the minced fish of the golden thread, the water content is adjusted to 80% by ice water, salt is added in an amount of 2.5% by mass of the minced fish, the type I filamentous nanocellulose is added in an amount of 8-12% by mass of the minced fish, and the chopped mixture is chopped for 6-10 min again to obtain the minced fish; in the chopping process, the temperature is controlled to be 4 +/-2 ℃ by a refrigerating machine, and the vacuum degree is controlled to be 0.08 MPa by a vacuum pump.
5. The preparation method according to claim 2, wherein in the step (3), the fish paste is filled into a sausage casing with a diameter of 25 mm by a sausage stuffer or manually, the 2 ends of the sausage casing are fastened to obtain the minced fish, and the length of the minced fish is controlled to be 100 mm.
6. The preparation method according to claim 2, wherein in the step (4), the minced fillet is placed in a static ultra-high pressure machine and subjected to pressure maintaining treatment at 20-30 ℃ and 400-500 MPa for 10-20 min.
7. The method according to claim 2, wherein in the step (5), the surimi sausage subjected to the ultrahigh pressure treatment is vacuum-packed in a plastic bag, and then heated at 30 to 40 ℃ for 50 to 60 min and then at 90 ℃ for 30 min.
8. The preparation method according to claim 2, wherein in the step (6), the heat-treated minced fish sausage is cooled in ice water at 0 ℃ for 1 hour, and the surface water is drained to obtain the finished product.
9. A minced fillet product of a gold thread fish obtained by the method of any one of claims 1 to 8.
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