CN115381046A - Preparation method of dried whitebait - Google Patents
Preparation method of dried whitebait Download PDFInfo
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- CN115381046A CN115381046A CN202210799528.4A CN202210799528A CN115381046A CN 115381046 A CN115381046 A CN 115381046A CN 202210799528 A CN202210799528 A CN 202210799528A CN 115381046 A CN115381046 A CN 115381046A
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- 241000975357 Salangichthys microdon Species 0.000 title claims abstract description 125
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 238000002791 soaking Methods 0.000 claims abstract description 17
- 238000001035 drying Methods 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 12
- 238000007602 hot air drying Methods 0.000 claims abstract description 11
- 244000269722 Thea sinensis Species 0.000 claims abstract description 8
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 8
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 8
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 7
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 7
- 239000012138 yeast extract Substances 0.000 claims abstract description 7
- 239000002131 composite material Substances 0.000 claims abstract description 6
- 230000018044 dehydration Effects 0.000 claims abstract description 6
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 6
- 238000002386 leaching Methods 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 238000003860 storage Methods 0.000 claims description 8
- 235000016709 nutrition Nutrition 0.000 claims description 7
- 230000035764 nutrition Effects 0.000 claims description 6
- 238000012216 screening Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 238000012545 processing Methods 0.000 abstract description 10
- 238000010257 thawing Methods 0.000 abstract description 7
- 235000013372 meat Nutrition 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract 1
- 230000007613 environmental effect Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000011161 development Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000442132 Lactarius lactarius Species 0.000 description 1
- 241000530454 Litopenaeus schmitti Species 0.000 description 1
- 241001327273 Parachela oxygastroides Species 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 241000951175 Salanx cuvieri Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Food Science & Technology (AREA)
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- Health & Medical Sciences (AREA)
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Abstract
The invention relates to a preparation method of dried whitebait, which comprises the following steps: naturally thawing the frozen whitebait, cleaning and draining off water, or cleaning and draining off fresh whitebait; adding the mixture into fishy smell removing liquid containing a composite water retention agent, yeast extract, salt and tea polyphenol, soaking for 1-1.5 hours at the temperature of 0-4 ℃, taking out and draining; taking out the whitebait, leaching with clear water, and draining; and (3) placing the whitebait in a hot air drying box, flatly paving on a sieve, and performing dehydration drying treatment to ensure that the water content of the dried whitebait is below 7%. The dried whitebait prepared by the method has white color and semitransparent texture, the meat quality is softer, the product quality and the appearance are better, the quality difference between the rehydrated whitebait product and the fresh whitebait product is smaller, the economic value and the social value are obvious, the process is reasonable, the operation is convenient, the requirements on equipment and sites are low, the technology is reliable and stable, and the method can be widely used for drying and processing the whitebait.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of dried whitebait.
Background
The Taihu whitebait, ice fish, glass fish, noodle fish, etc. features small size, fast growth, delicious taste, protein content in dry matter as high as 85%, reasonable amino acid composition in protein, low fat content, rich nutrients, and is named as Taihu Sanbai together with white shrimp and white fish.
The whitebait is very easy to decay and deteriorate due to tender meat quality and strong in-vivo tissue protease activity, so that the processing and storage of the whitebait are very important. The dried whitebait is popular with consumers at home and abroad due to the characteristics of convenient storage, rich nutrition, unique flavor and the like, and is one of the main forms of whitebait processing.
At present, dried whitebait products in Taihu lake water areas are mainly dried in the sun, the processing technology is extensive, the processing mode is traditional, the time is long, the color, the appearance and the nutritional ingredients of the dried whitebait products are greatly damaged, the product quality is difficult to guarantee, and the sustainable development of the whitebait industry in Taihu lake areas is seriously influenced. Therefore, the dry processing technology of the Taihu whitebait is required to be explored and optimized, a new technology for processing the dried whitebait is determined, the product quality of the dried Taihu whitebait product is improved, and the development of the dried Taihu whitebait product is promoted.
Disclosure of Invention
The invention aims to overcome the problems in the prior art and provides a preparation method of dried whitebait.
In order to achieve the technical purpose and achieve the technical effect, the invention is realized by the following technical scheme:
a preparation method of dried whitebait comprises the following steps:
step 1) taking a certain amount of whitebait, screening and removing the whitebait which is rotten or seriously damaged, cleaning the whitebait, and draining the water;
step 2) adding the drained whitebait into a prepared soaking solution, uniformly stirring and fully soaking the whitebait for 1 to 1.5 hours at the temperature of between 0 and 4 ℃;
step 3), fishing out the soaked whitebait, leaching with clear water, and draining;
step 4) flatly paving the whitebait obtained in the step 3) on a sieve, and putting the whitebait into a hot air drying box to perform dehydration and drying treatment on the whitebait;
and 5) putting the dried whitebait into a vacuum packaging bag, and vacuumizing for storage.
Further, in the step 1), when the frozen whitebait is taken, the whitebait is naturally thawed in an environment of less than 15 ℃ so as to reduce the damage to the structure and nutrition of the whitebait to the maximum extent.
Further, in the step 2), the soaking solution is composed of 0.5-1% of composite water retention agent, 1.0-1.5% of yeast extract, 1.0-1.5% of salt, 0.02-0.03% of tea polyphenol and the balance of water, and the mass ratio of the whitebait to the soaking solution is 1.
Further, in the step 4), the hot air drying temperature is 40-50 ℃, the air speed is 0.1-0.2 m/s, and the drying time is 6-7 h.
Further, in the step 4), a finished product is obtained until the water content of the dried whitebait is below 7%.
The beneficial effects of the invention are:
1. the dried whitebait product processed by the invention is subjected to fishy smell removing treatment by adopting yeast extract, tea polyphenol and other natural substances before drying processing, wherein the tea polyphenol has good antioxidation, and can effectively prevent the dried whitebait from oxidative discoloration in the storage process; the soaking treatment of the compound water retention agent plays an important role in maintaining the quality of the rehydrated whitebait, and meanwhile, the operation is simple, and the mass production is convenient.
2. The dried whitebait prepared by the process method has white color and semitransparent texture, the meat quality is softer, the product quality and the appearance are better, and the quality difference between the rehydrated whitebait product and the fresh whitebait product is smaller.
3. The method is reasonable, reliable and stable in technology, and can be widely used in whitebait drying processing.
Drawings
FIG. 1 shows a salangid prepared by a conventional sun-drying method.
FIG. 2 shows the whitebait prepared by the method of the invention.
Detailed Description
For the sake of clarity and complete understanding of the technical solutions of the present invention, the following embodiments of the present invention are combined, it should be noted that the embodiments described below are not all embodiments of the present invention, and the exemplary embodiments and descriptions of the present invention are only used for explaining the present invention and are not used as limiting the present invention.
Example 1
A preparation method of dried whitebait comprises the following steps:
step 1) taking a certain amount of fresh whitebait or frozen whitebait, wherein the frozen whitebait needs to be naturally thawed under the condition that the environmental temperature is lower than 15 ℃, so that the damage to the structure and nutrition of the whitebait in the thawing process is reduced to the maximum extent, the whitebait which is rotten or seriously damaged is removed after thawing, then, the whitebait is cleaned and drained, and the fresh whitebait only needs to be cleaned and drained after screening;
step 2) adding the drained whitebait into a prepared soak solution, uniformly stirring and fully immersing the whitebait, and soaking the whitebait for 1 to 1.5 hours at the temperature of between 0 and 4 ℃;
step 3), fishing out the soaked whitebait, leaching with clear water, and draining;
step 4) flatly paving the whitebait obtained in the step 3) on a sieve, and putting the whitebait into a hot air drying box to perform dehydration drying treatment on the whitebait until the water content of the dried whitebait is below 7%, so as to obtain a finished product;
and 5) putting the dried whitebait into a vacuum packaging bag, and vacuumizing for storage.
In this embodiment, in step 2), the raw materials and the ratio of the soaking solution are as follows: 0.5% of composite water retention agent, 1.0% of yeast extract, 1.0% of salt, 0.02% of tea polyphenol and the balance of water, wherein the mass ratio of the whitebait to the soak solution is 1; in the step 4), the temperature of the hot air drying oven is set to be 40 ℃, the air speed is 0.1m/s, and the drying is carried out for 7 hours.
Example 2
A preparation method of dried whitebait comprises the following steps:
step 1) taking a certain amount of fresh whitebait or frozen whitebait, wherein the frozen whitebait needs to be naturally thawed under the condition that the environmental temperature is lower than 15 ℃, so that the damage to the structure and nutrition of the whitebait in the thawing process is reduced to the maximum extent, the whitebait which is rotten or seriously damaged is removed after thawing, then, the whitebait is cleaned and drained, and the fresh whitebait only needs to be cleaned and drained after screening;
step 2) adding the drained whitebait into a prepared soaking solution, uniformly stirring and fully soaking the whitebait for 1 to 1.5 hours at the temperature of between 0 and 4 ℃;
step 3), fishing out the soaked whitebait, leaching with clear water, and draining;
step 4) flatly paving the whitebait obtained in the step 3) on a sieve, and putting the whitebait into a hot air drying box to perform dehydration drying treatment on the whitebait until the water content of the dried whitebait is below 7%, so as to obtain a finished product;
and 5) putting the dried whitebait into a vacuum packaging bag, and vacuumizing for storage.
In this embodiment, in step 2), the raw materials and the ratio of the soaking solution are as follows: 0.5% of composite water retention agent, 1.2% of yeast extract, 1.1% of salt, 0.02% of tea polyphenol and the balance of water, wherein the mass ratio of the whitebait to the soak solution is 1; in the step 4), the temperature of the hot air drying oven is set to be 50 ℃, the air speed is 0.1m/s, and drying is carried out for 6 hours.
Example 3
A preparation method of dried whitebait comprises the following steps:
step 1) taking a certain amount of fresh whitebait or frozen whitebait, wherein the frozen whitebait needs to be naturally thawed under the condition that the environmental temperature is lower than 15 ℃, so that the damage to the structure and nutrition of the whitebait in the thawing process is reduced to the maximum extent, the whitebait which is rotten or seriously damaged is removed after thawing, then, the whitebait is cleaned and drained, and the fresh whitebait only needs to be cleaned and drained after screening;
step 2) adding the drained whitebait into a prepared soak solution, uniformly stirring and fully immersing the whitebait, and soaking the whitebait for 1 to 1.5 hours at the temperature of between 0 and 4 ℃;
step 3), fishing out the soaked whitebait, leaching the whitebait by using clear water, and draining the water;
step 4) flatly paving the whitebait obtained in the step 3) on a sieve, and putting the whitebait into a hot air drying box to perform dehydration drying treatment on the whitebait until the water content of the dried whitebait is below 7%, so as to obtain a finished product;
and 5) putting the dried whitebait into a vacuum packaging bag, and vacuumizing for storage.
In this embodiment, in step 2), the raw materials and the proportions of the soaking solution are as follows: 1% of composite water retention agent, 1.2% of yeast extract, 1.0% of salt, 0.03% of tea polyphenol and the balance of water, wherein the mass ratio of the whitebait to the soak solution is 1; in the step 4), the temperature of the hot air drying oven is set to be 45 ℃, the air speed is 0.2m/s, and drying is carried out for 6 hours.
In comparison with the conventional sun-drying method, the dried whitebait has significantly increased brightness value L, significantly decreased yellowness value b, white and bright color and translucent texture, see the following table:
the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (5)
1. The preparation method of the dried whitebait is characterized by comprising the following steps:
step 1) taking a certain amount of whitebait, screening and removing the whitebait which is rotten or seriously damaged, cleaning the whitebait and draining the water;
step 2) adding the drained whitebait into a prepared soaking solution, uniformly stirring and fully soaking the whitebait for 1 to 1.5 hours at the temperature of between 0 and 4 ℃;
step 3), fishing out the soaked whitebait, leaching with clear water, and draining;
step 4) flatly paving the whitebait obtained in the step 3) on a sieve, and putting the whitebait into a hot air drying box to perform dehydration and drying treatment on the whitebait;
and 5) putting the dried whitebait into a vacuum packaging bag, and vacuumizing for storage.
2. The method for preparing dried whitebait according to claim 1, wherein in the step 1), when the frozen whitebait is taken, the whitebait is naturally thawed in an environment of less than 15 ℃ so as to reduce the damage to the structure and nutrition of the whitebait to the maximum extent.
3. The method for preparing dried whitebait according to claim 1, wherein in the step 2), the soaking solution comprises 0.5 to 1 weight percent of the composite water retention agent, 1.0 to 1.5 weight percent of the yeast extract, 1.0 to 1.5 weight percent of the salt, 0.02 to 0.03 weight percent of the tea polyphenol, and the balance of water, wherein the mass ratio of the whitebait to the soaking solution is 1.
4. The method for preparing dried whitebait according to claim 1, wherein in the step 4), the hot air drying temperature is 40 to 50 ℃, the air speed is 0.1 to 0.2m/s, and the drying time is 6 to 7 hours.
5. The method for preparing dried whitebait according to claim 1, wherein in the step 4), a finished product is obtained until the moisture content of the dried whitebait is below 7%.
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| CN202210799528.4A CN115381046A (en) | 2022-07-08 | 2022-07-08 | Preparation method of dried whitebait |
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| CN202210799528.4A CN115381046A (en) | 2022-07-08 | 2022-07-08 | Preparation method of dried whitebait |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005218333A (en) * | 2004-02-04 | 2005-08-18 | Inoue Shokuhin Kk | Dry fish and method for producing the same |
| CN102366034A (en) * | 2011-08-11 | 2012-03-07 | 浙江省海洋开发研究院 | Grilled fish leavening agent, its preparation method and application |
| CN103300416A (en) * | 2013-06-26 | 2013-09-18 | 广西钦州市绿源天然食品加工有限公司 | Processing method of desalted and dried red fish |
| CN104856102A (en) * | 2015-05-06 | 2015-08-26 | 河南科技大学 | Preparation process of instant dried cyprinus carpio |
| CN112998224A (en) * | 2021-04-14 | 2021-06-22 | 海南三元星生物科技股份有限公司 | Anti-fatigue oyster food and preparation method thereof |
| CN115363178A (en) * | 2022-08-02 | 2022-11-22 | 苏州市水天堂食品生产有限公司 | Preparation method of freeze-dried whitebait |
-
2022
- 2022-07-08 CN CN202210799528.4A patent/CN115381046A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005218333A (en) * | 2004-02-04 | 2005-08-18 | Inoue Shokuhin Kk | Dry fish and method for producing the same |
| CN102366034A (en) * | 2011-08-11 | 2012-03-07 | 浙江省海洋开发研究院 | Grilled fish leavening agent, its preparation method and application |
| CN103300416A (en) * | 2013-06-26 | 2013-09-18 | 广西钦州市绿源天然食品加工有限公司 | Processing method of desalted and dried red fish |
| CN104856102A (en) * | 2015-05-06 | 2015-08-26 | 河南科技大学 | Preparation process of instant dried cyprinus carpio |
| CN112998224A (en) * | 2021-04-14 | 2021-06-22 | 海南三元星生物科技股份有限公司 | Anti-fatigue oyster food and preparation method thereof |
| CN115363178A (en) * | 2022-08-02 | 2022-11-22 | 苏州市水天堂食品生产有限公司 | Preparation method of freeze-dried whitebait |
Non-Patent Citations (1)
| Title |
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| 佚名, HTTPS://WWW.SOHU.COM/A/532270091_100275596 * |
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