CN112931804A - Preparation method of conger eel slices - Google Patents
Preparation method of conger eel slices Download PDFInfo
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- CN112931804A CN112931804A CN202110316394.1A CN202110316394A CN112931804A CN 112931804 A CN112931804 A CN 112931804A CN 202110316394 A CN202110316394 A CN 202110316394A CN 112931804 A CN112931804 A CN 112931804A
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- 241000252099 Conger myriaster Species 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 241000251468 Actinopterygii Species 0.000 claims abstract description 51
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 46
- 239000000654 additive Substances 0.000 claims abstract description 36
- 230000000996 additive effect Effects 0.000 claims abstract description 35
- 239000000679 carrageenan Substances 0.000 claims abstract description 29
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 29
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- 229940113118 carrageenan Drugs 0.000 claims abstract description 29
- 239000000230 xanthan gum Substances 0.000 claims abstract description 29
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- 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 claims abstract description 29
- 238000010411 cooking Methods 0.000 claims abstract description 24
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- 238000012545 processing Methods 0.000 claims abstract description 16
- 238000001816 cooling Methods 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 6
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- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 claims description 23
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 claims description 23
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 claims description 23
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 claims description 23
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 claims description 23
- 235000005493 rutin Nutrition 0.000 claims description 23
- 229960004555 rutoside Drugs 0.000 claims description 23
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 21
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 21
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 21
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 21
- 239000000600 sorbitol Substances 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 20
- 238000010438 heat treatment Methods 0.000 claims description 17
- 238000005336 cracking Methods 0.000 abstract description 4
- 230000000052 comparative effect Effects 0.000 description 16
- 239000000203 mixture Substances 0.000 description 10
- 238000003860 storage Methods 0.000 description 9
- 235000019640 taste Nutrition 0.000 description 9
- 238000012360 testing method Methods 0.000 description 9
- 235000013372 meat Nutrition 0.000 description 8
- 238000010257 thawing Methods 0.000 description 8
- 210000000988 bone and bone Anatomy 0.000 description 6
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000000017 hydrogel Substances 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 241000252100 Conger Species 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- 239000005457 ice water Substances 0.000 description 3
- 239000012535 impurity Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 238000012958 reprocessing Methods 0.000 description 3
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- 238000009461 vacuum packaging Methods 0.000 description 3
- 210000001835 viscera Anatomy 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- 230000002349 favourable effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
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- 238000002791 soaking Methods 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 238000012935 Averaging Methods 0.000 description 1
- 241000252095 Congridae Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 229960000074 biopharmaceutical Drugs 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 229940112822 chewing gum Drugs 0.000 description 1
- 235000015218 chewing gum Nutrition 0.000 description 1
- 238000005253 cladding Methods 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
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- 238000011056 performance test Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 238000000859 sublimation Methods 0.000 description 1
- 230000008022 sublimation Effects 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Dispersion Chemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The application relates to the field of conger eel processing, and particularly discloses a preparation method of conger eel slices. The preparation method comprises the following steps: s1, processing raw materials: slicing and cleaning the raw materials; s2, cooking: boiling in hot water, and adding an additive into the hot water according to the weight ratio of the additive to the water of 1 (90-110), wherein the additive is prepared by mixing the following raw materials in parts by weight: 3-5 parts of xanthan gum and 10-15 parts of carrageenan; s3, cooling; s4, quick freezing; s5, semi-unfreezing; s6, forming and packaging, and freezing at-zero 18-25 ℃ to obtain the conger eel slices. The preparation method can keep the integrity and the edible mouthfeel of the fish fillets after cooking, and reduces the possibility of cracking of the fish fillets.
Description
Technical Field
The application relates to the field of conger eel processing, in particular to a preparation method of conger eel slices.
Background
The conger eel belongs to the family of conger eels, has good edible value, is distributed in China along the sea, and is mainly concentrated in the east sea. The conger eel contains vitamin A60 times of common fish and vitamin E9 times of common fish, and also contains abundant vitamin B1 and vitamin B2; in addition, the beverage is rich in unsaturated fatty acid and protein, and has high nutritive value.
With the development of society and the acceleration of life rhythm, people have higher and higher requirements on processed food, and the frozen conger eel slices also appear favorably so as to be convenient for eaters to eat, thereby effectively simplifying the later processing of the eaters. The cooked conger eel is generally directly cooked at present, and then the cooked conger eel is quickly frozen and packaged for storage and transportation.
In view of the above-mentioned related technologies, the inventor believes that in the process of cooking fish meat, the denaturation of protein and the thermal change of myofibrillar protein in fish meat easily cause the fish meat to be loose and broken, and the broken and cracked fish meat affects the subsequent processing on one hand and the edible taste after the secondary processing on the other hand.
Disclosure of Invention
In order to improve the integrity of the conger eel slices after cooking, the application provides a preparation method of the conger eel slices.
The preparation method of the conger eel slice adopts the following technical scheme:
a preparation method of a conger eel slice comprises the following steps:
s1, processing raw materials: slicing and cleaning the raw materials;
s2, cooking: boiling in hot water, and adding an additive into the hot water according to the weight ratio of the additive to the water of 1 (90-110), wherein the additive is prepared by mixing the following raw materials in parts by weight: 3-5 parts of xanthan gum and 10-15 parts of carrageenan;
s3, cooling;
s4, quick freezing;
s5, semi-unfreezing;
s6, forming and packaging, and freezing at-zero 18-25 ℃ to obtain the conger eel slices.
By adopting the technical scheme, the xanthan gum can form hydrogel after being dissolved in water, the hydrogel can be attached to the surface of the fillet, the three-dimensional reticular structure of the hydrogel can reduce the phenomenon that the fillet is broken and cracked in the cooking process, and meanwhile, the water retention property of the hydrogel can also improve the water content of the fillet and improve the edible taste of the fillet; the carrageenan can be dissolved in hot water to form a colloidal solution, and the carrageenan and the xanthan gum are compounded for use, so that the water retention and the edible mouthfeel of the fillet can be improved after the fillet is completely cooked.
Preferably, the additive is prepared by mixing the following raw materials in parts by weight: 3 parts of xanthan gum and 12 parts of carrageenan.
By adopting the technical scheme, the specific mixing amount of the xanthan gum and the carrageenan is added, so that the fillet can be better ensured to have better integrity.
Preferably, in the step S2, when the hot water temperature is 96 ℃ and the specification of the fillets is less than 100g, the fillets are heated for 28-30 min; heating the fish fillet for 32-36min when the specification of the fish fillet is 100-200 g; heating for 44-46min when the fish fillet specification is more than 200 g; heating for a predetermined time, removing heat source, and stewing for 9-10 min.
Through adopting above-mentioned technical scheme, cook certain time according to the specification of fillet for the fillet has better edible taste, can reduce the fillet simultaneously again and appear broken fracture's possibility because of the time overlength of cooking.
Preferably, the additive also comprises 2 to 3 weight parts of trehalose, 2 to 2.5 weight parts of sorbitol and 0.5 to 1 weight part of rutin.
By adopting the technical scheme, the trehalose has better oxidation resistance, the possibility of deterioration and putrefaction of the fillets in the storage process can be reduced, and the fresh flavor of the fillets can be ensured to a certain extent; the sorbitol has water-retaining property, and can reduce the water loss degree of the fish fillet in the storage process or in the unfreezing and eating process, so that the fresh and tender mouthfeel of the fish fillet can be improved; the rutin has a certain oxidation resistance, so that the possibility of deterioration and putrefaction of the fillet in the storage process can be reduced, and meanwhile, the structure of the rutin contains more hydroxyl groups, so that the rutin has stronger hydrophilicity and is favorable for being combined with water in fish meat to form a hydrogen bond, thereby effectively improving the water content of the fillet, reducing the water loss degree of the fillet in the storage process or in the unfreezing and eating process, and effectively ensuring the fresh and tender mouthfeel of the fillet; according to the technical scheme, the trehalose, the sorbitol and the rutin are compounded, so that the possibility of putrefaction and deterioration of the fish slices is reduced, the water content of the fish slices can be maintained, and the fish slices are guaranteed to have better fresh and tender mouthfeel when being eaten.
Preferably, the additive also comprises 2.5 parts by weight of trehalose, 2 parts by weight of sorbitol and 0.8 part by weight of rutin.
By adopting the technical scheme, the fish fillets can be stored for a long time and have better edible mouthfeel by adding the trehalose, the sorbitol and the rutin with specific mixing amounts.
Preferably, in the step S3, the cooked fillets are cooled by a fan for 25-30min to 25 ℃.
By adopting the technical scheme, the fillet is frozen before quick freezing, so that the possibility of generating large ice crystals in the quick freezing process due to overhigh internal temperature of the fillet can be reduced, and the possibility of freezing the fillet is reduced.
Preferably, the specific operation of step S4 is: and placing the cooled fillets on a single freezer, leaving gaps among the fillets, and quickly freezing until the temperature of the fillets is 18-25 ℃.
By adopting the technical scheme, the possibility of bonding the fillets in the freezing process is reduced, and the fillets are favorable for the worker to take off the tray for subsequent treatment.
Preferably, the specific operation of step S5 is: and (3) taking off the plate of the quick-frozen fillet, immersing the fillet in water for 3-5s, and repeatedly immersing the fillet for 2-3 times at the water temperature of 0-4 ℃.
Through adopting above-mentioned technical scheme, at the fish fillet outward appearance cladding one deck ice clothing, reduce fish fillet and outside air direct contact's possibility, help keeping fresh, can also reduce the dehydration degree of fish fillet simultaneously, maintained the fresh and tender taste of fish fillet.
In summary, the present application has the following beneficial effects:
1. the gel system that this application utilized xanthan gum and carrageenan to form can reduce the fish fillet and take place the possibility of breakage fracture when cooking, helps the eater to the subsequent processing of fish fillet, can also maintain the moisture content of fish fillet to a certain extent simultaneously, has promoted the tender taste of fish fillet when edible.
2. The compound use of trehalose, sorbitol and rutin is utilized to this application, has not only reduced the fish fillet and has taken place rotten possibility of going bad in the storage process, can also maintain the moisture content of fish fillet simultaneously, has effectively promoted the tender taste of fish fillet when edible.
Detailed Description
The present application will be described in further detail with reference to examples.
Examples
Example 1
A preparation method of a conger eel slice comprises the following steps:
s1, processing raw materials: if the conger is a boat-frozen raw material, thawing and reprocessing are needed, and the thawing time is 12 hours; if the conger eel is a fresh raw material, directly processing, removing the head, viscera and slices of the conger eel, removing main bones, trimming side bones, weighing, and cleaning;
s2, cooking: determining the cooking time according to the weight specification of the fillets, and heating for 28min when the specification of the fillets is less than 100 g; heating for 32min when the fish fillet specification is 100g-200 g; heating for 44min when the fish fillet specification is more than 200 g; when the temperature of hot water is 96 ℃, putting the fish slices into water for cooking, adding an additive into the water in advance, wherein the additive is formed by mixing 30g of xanthan gum and 100g of carrageenan, the xanthan gum is purchased from Shenzhen Lefu biotechnology limited, a product number of 20200510, the carrageenan is purchased from Jiangsu Caoshi biotechnology limited, a product number of feacw, and the weight ratio of the additive to the water is 1: 90; after the cooking time is reached, removing the heat source, and stewing for 9 min;
s3, cooling: taking out the cooked fillets, cooling by using a fan for 25min, and cooling the fillets to 25 ℃;
s4, quick freezing: placing the cooled fillets on a single cooler, leaving gaps among the fillets, and removing residual impurities on the surfaces of the fillets by using tweezers; placing the single refrigerator in a single freezer for quick freezing until the central temperature of the fillets reaches minus 25 ℃;
s5, semi-unfreezing: taking off the plate of the quick-frozen fillet, immersing the fillet in ice water with the water temperature of 0 ℃ for 3s, and repeatedly immersing for 2 times;
s6, forming and packaging: and classifying and forming the semi-thawed fillets according to the actual product specification, then carrying out vacuum packaging, and freezing at-18 ℃ after the fillets are inspected to be qualified to obtain the conger eel fillets.
Example 2
A preparation method of a conger eel slice comprises the following steps:
s1, processing raw materials: if the conger is a boat-frozen raw material, thawing and reprocessing are needed, and the thawing time is 12 hours; if the conger eel is a fresh raw material, directly processing, removing the head, viscera and slices of the conger eel, removing main bones, trimming side bones, weighing, and cleaning;
s2, cooking: cooking for a certain time according to the weight specification of the fillet, and heating for 29min when the specification of the fillet is less than 100 g; heating for 36min when the fish fillet specification is 100g-200 g; heating for 46min when the fish fillet specification is more than 200 g; when the temperature of the hot water is 96 ℃, putting the fillets into water for cooking, adding an additive into the water in advance, wherein the additive is formed by mixing 30g of xanthan gum and 110g of carrageenan, and the weight ratio of the additive to the water is 1: 110; after the cooking time is reached, removing the heat source, and stewing for 10 min;
s3, cooling: taking out the cooked fillets, cooling by using a fan for 28min, and cooling the fillets to 25 ℃;
s4, quick freezing: placing the cooled fillets on a single cooler, leaving gaps among the fillets, and removing residual impurities on the surfaces of the fillets by using tweezers; placing the single refrigerator in a single freezer for quick freezing until the central temperature of the fillets reaches minus 23 ℃;
s5, semi-unfreezing: taking off the plate, soaking in ice water at-4 deg.C for 5s, and repeatedly soaking for 3 times;
s6, forming and packaging: and classifying and forming the semi-thawed fillets according to the actual product specification, then carrying out vacuum packaging, and freezing at-18 ℃ after the fillets are inspected to be qualified to obtain the conger eel fillets.
Example 3
A preparation method of a conger eel slice comprises the following steps:
s1, processing raw materials: if the conger is a boat-frozen raw material, thawing and reprocessing are needed, and the thawing time is 12 hours; if the conger eel is a fresh raw material, directly processing, removing the head, viscera and slices of the conger eel, removing main bones, trimming side bones, weighing, and cleaning;
s2, cooking: cooking for a certain time according to the weight specification of the fillets, and heating for 30min when the specification of the fillets is less than 100 g; heating for 35min when the fish fillet specification is 100g-200 g; heating for 45min when the fish fillet specification is more than 200 g; when the temperature of the hot water is 96 ℃, putting the fillets into water for cooking, adding an additive into the water in advance, wherein the additive is formed by mixing 30g of xanthan gum and 120g of carrageenan, and the weight ratio of the additive to the water is 1: 100; after the cooking time is reached, removing the heat source, and stewing for 10 min;
s3, cooling: taking out the cooked fillets, cooling by using a fan for 30min, and cooling the fillets to 25 ℃;
s4, quick freezing: placing the cooled fillets on a single cooler, leaving gaps among the fillets, and removing residual impurities on the surfaces of the fillets by using tweezers; placing the single refrigerator in a single freezer for quick freezing until the central temperature of the fillets reaches minus 18 ℃;
s5, semi-unfreezing: taking off the plate of the quick-frozen fillet, immersing the fillet in ice water with the water temperature of 0 ℃ for 3s, and repeatedly immersing for 2 times;
s6, forming and packaging: and classifying and forming the semi-thawed fillets according to the actual product specification, then carrying out vacuum packaging, and freezing at-18 ℃ after the fillets are inspected to be qualified to obtain the conger eel fillets.
Example 4
This example differs from example 1 only in that the additive is a blend of 40g of xanthan gum and 150g of carrageenan.
Example 5
This example differs from example 1 only in that the additive is a mixture of 50g of xanthan gum and 150g of carrageenan.
Example 6
This example differs from example 1 only in that the additive is a mixture of 30g xanthan gum, 100g carrageenan, 20g trehalose, 20g sorbitol and 5g rutin, trehalose being purchased from Jiangsu Caesa Biotechnology Ltd, cat # sjxhz, sorbitol being purchased from sublimation biologicals (Yunnan) Ltd, cat # 658742, rutin being purchased from Chengdu Rui Biotechnology Ltd, cat # YPL 008.
Example 7
This example differs from example 1 only in that the additive is a mixture of 30g of xanthan gum, 100g of carrageenan, 25g of trehalose, 20g of sorbitol and 5g of rutin.
Example 8
This example differs from example 1 only in that the additive is a mixture of 30g of xanthan gum, 100g of carrageenan, 25g of trehalose, 20g of sorbitol and 8g of rutin.
Example 9
This example differs from example 1 only in that the additive is a mixture of 30g of xanthan gum, 100g of carrageenan, 30g of trehalose, 23g of sorbitol and 8g of rutin.
Example 10
This example differs from example 1 only in that the additive is a mixture of 30g of xanthan gum, 100g of carrageenan, 30g of trehalose, 23g of sorbitol and 10g of rutin.
Example 11
This example differs from example 1 only in that the additive is a mixture of 30g of xanthan gum, 100g of carrageenan, 30g of trehalose, 25g of sorbitol and 10g of rutin.
Example 12
This example differs from example 6 only in that the additive is a mixture of 30g xanthan gum, 100g carrageenan, 40g sorbitol and 5g rutin.
Example 13
This example differs from example 6 only in that the additive is a mixture of 30g xanthan gum, 100g carrageenan, 40g trehalose and 5g rutin.
Example 14
This example differs from example 6 only in that the additive consists of 30g of xanthan gum, 100g of carrageenan, 25g of trehalose and 20g of sorbitol.
Comparative example
Comparative example 1
This comparative example differs from example 1 only in that no additives are added during cooking.
Comparative example 2
This comparative example differs from example 1 only in that carrageenan was replaced with an equal amount of xanthan gum.
Comparative example 3
The present comparative example differed from example 1 only in that the xanthan gum was replaced with an equal amount of carrageenan.
Comparative example 4
This comparative example differs from example 1 only in that the quick-freezing operation was carried out directly without cooling after cooking.
Comparative example 5
This comparative example differs from example 1 only in that the half-thawing was not carried out, and the quick-frozen product was directly subjected to form packaging.
Performance test
Testing the appearance of the fish fillets: when the cooked fillets are taken out, the appearances of the fillets are observed and recorded, and the fillets are classified into the following grades:
excellent: the fish fillets are smooth in appearance and complete in individual, and are not broken or cracked when being clamped by chopsticks;
preferably: the fish fillets are flat in appearance and complete in individual, and slight cracking occurs when the fish fillets are clamped by chopsticks;
unqualified: the fish fillets have obvious crushing and cracking conditions.
Test II, secondary processing after forming and packaging: storing the packaged fillets for 30 days, removing the package, heating with steam for 25min, observing and recording the appearance of the heated fillets, and grading as test one; meanwhile, randomly selecting 57 female volunteers, randomly dividing into 19 groups, randomly tasting and scoring the fillets in each embodiment and each proportion by 3 volunteers in each group, recording the obtained scores of the fillets in each group, and averaging;
the scoring criteria are as follows:
and 5, dividing: has special flavor of conger eel, fiber feeling when chewing, elasticity, freshness and good taste;
and 3, dividing: the chewing gum has no elasticity and general mouthfeel;
1 minute: it has no elasticity, bitter taste, and poor taste.
Testing the third step of water content: thawing the fillets stored for 20 days, cutting the fillets into 5mm thick slices, placing the fillets between two layers of filter paper, applying pressure to the sample by using a weight of 5kg, keeping the pressure for 2min, calculating the water content of the fillets according to the pressed water, wherein the calculation formula is that the water content (%) =100- [ (M1-M2) × 100 ]/[ M1 × W ], M1 is the sample mass, M2 is the sample mass after water removal, and W is the average water content of fresh conger eel, and the calculation is carried out by 70%; each group was tested 3 times and the average was taken.
Test four, hardness: the fish meat is corroded by microorganisms in the storage process and is easy to lose freshness and reduce hardness, and the storage and preservation effects of the fish meat are judged by testing the hardness of the fish fillets in the storage process. The average hardness of fresh conger eel slices is measured by a texture analyzer to be 25.68N, the fillets stored for 20 days are unfrozen, the fillets are cut into samples of 2cm by 1cm, the measurement is carried out by the texture analyzer, and the set parameters are as follows: the speed before measurement is 2.0mm/s, the speed after measurement is 10.00mm/s, and the speed after measurement is 2.0 mm/s.
Table 1 test results of test one to test four
Referring to table 1, compared with comparative example 1, the fillets prepared in examples 1 to 5 have excellent appearance and good fresh-keeping effect, and the results show that the added xanthan gum and carrageenan can reduce the possibility of cracking of the fillets after cooking, can improve the water content of the fillets to a certain extent, and improve the edible taste of fish meat. By combining the comparative example 2 and the comparative example 3, the appearance and the edible mouthfeel of the fish fillets are inferior to those of the fish fillets in the example 1 when only the xanthan gum or the carrageenan is added, which shows that the appearance integrity and the edible mouthfeel of the fish fillets can be synergistically improved by the aid of the xanthan gum and the carrageenan.
In examples 1 and 6 to 11, after trehalose, sorbitol and rutin were added, the fillets still had excellent appearance and eating mouthfeel after being stored for 30 days, which indicates that the added trehalose, sorbitol and rutin can effectively increase and maintain the water content of the fillets, and ensure that the fillets have better eating mouthfeel. By combining examples 12 to 14, when only two of trehalose, sorbitol and rutin are added, the water content and the edible mouthfeel of the fillet are weaker than those of example 6, which shows that the compounding use of trehalose, sorbitol and rutin can achieve the best effect, and the fresh-keeping effect and the edible mouthfeel of the fillet can be better improved.
Compared with comparative example 4 and comparative example 5, the fillets in example 1 have better moisture content and edible mouthfeel, the possibility that the fillets are frozen to be damaged can be reduced by firstly cooling and then quickly freezing in the preparation process, the fillets are firstly semi-thawed and then packaged and frozen after quick freezing, the moisture content of the fillets can be maintained to a certain extent, and a certain fresh-keeping effect is achieved.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (8)
1. A preparation method of a conger eel slice is characterized by comprising the following steps:
s1, processing raw materials: slicing and cleaning the raw materials;
s2, cooking: boiling in hot water, and adding an additive into the hot water according to the weight ratio of the additive to the water of 1 (90-110), wherein the additive is prepared by mixing the following raw materials in parts by weight: 3-5 parts of xanthan gum and 10-15 parts of carrageenan;
s3, cooling;
s4, quick freezing;
s5, semi-unfreezing;
s6, forming and packaging, and freezing at-zero 18-25 ℃ to obtain the conger eel slices.
2. The method for preparing a conger eel slice according to claim 1, which is characterized in that: the additive is prepared by mixing the following raw materials in parts by weight: 3 parts of xanthan gum and 12 parts of carrageenan.
3. The method for preparing a conger eel slice according to claim 1, which is characterized in that: in the step S2, when the hot water temperature is 96 ℃ and the specification of the fillets is less than 100g, heating for 28-30 min; heating the fish fillet for 32-36min when the specification of the fish fillet is 100-200 g; heating for 44-46min when the fish fillet specification is more than 200 g; heating for a predetermined time, removing heat source, and stewing for 9-10 min.
4. The method for preparing a conger eel slice according to claim 1, which is characterized in that: the additive also comprises 2-3 parts by weight of trehalose, 2-2.5 parts by weight of sorbitol and 0.5-1 part by weight of rutin.
5. The method for preparing a conger eel slice according to claim 4, which is characterized in that: the additive also comprises 2.5 parts by weight of trehalose, 2 parts by weight of sorbitol and 0.8 part by weight of rutin.
6. The method for preparing a conger eel slice according to claim 1, which is characterized in that: in the step S3, the cooked fillets are cooled by a fan for 25-30min to 25 ℃.
7. The method for preparing a conger eel slice according to claim 1, which is characterized in that: the specific operation of step S4 is: and placing the cooled fillets on a single freezer, leaving gaps among the fillets, and quickly freezing until the temperature of the fillets is 18-25 ℃.
8. The method for preparing a conger eel slice according to claim 1, which is characterized in that: the specific operation of step S5 is: and (3) taking off the plate of the quick-frozen fillet, immersing the fillet in water for 3-5s, and repeatedly immersing the fillet for 2-3 times at the water temperature of 0-4 ℃.
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