阅读说明：本技术 一种高品质蒲烧鳗鱼片的生产方法 (Production method of high-quality roasted eel slices ) 是由 田玉庭 王为为 张翀 陈岚钦 郑宝东 于 2020-06-23 设计创作，主要内容包括：本发明公开了一种高品质蒲烧鳗鱼片的生产方法,其是以活鳗鱼为原料,经过原料验收、剖杀清洗、漂烫去腥、真空浸渍、过热蒸汽熟化、电磁波联合蒲烧、预冷光动力杀菌、分级包装等步骤制得。本发明集成应用含有姜黄油的过热蒸汽进行熟化、结合远红外-微波联合蒲烧及光动力杀菌工艺,制得一种肉质鲜嫩、色泽诱人、味道独特的高品质蒲烧鳗鱼片产品,该产品能在4℃下长期贮藏。(The invention discloses a production method of high-quality eel slices with cattail sauce, which takes live eel as a raw material and is prepared by the steps of raw material acceptance, killing, cleaning, blanching and removing fishy smell, vacuum impregnation, superheated steam curing, electromagnetic wave combined with cattail sauce, precooling photodynamic sterilization, graded packaging and the like. The invention integrates and applies superheated steam containing curcuma oil for curing, combines the processes of far infrared-microwave combined cattail baking and photodynamic sterilization, and prepares a high-quality cattail baked eel slice product with fresh and tender meat quality, attractive color and unique taste, and the product can be stored for a long time at the temperature of 4 ℃.)

1. A production method of high-quality Pu 'er braised eel slices is characterized by comprising the steps of raw material acceptance, killing and cleaning, blanching and fishy smell removal, vacuum impregnation, superheated steam curing, electromagnetic wave combined Pu' er braising, precooling photodynamic sterilization and graded packaging.

2. The method for producing high-quality roasted eel slice as claimed in claim 1, wherein the steps are as follows:

(1) raw material acceptance inspection: selecting live river eel or sea eel with a full growth cycle and no diseases, and temporarily culturing in water for 24 h;

(2) c, killing and cleaning: freezing eel to be dizzy, removing head, killing, cutting into upper and lower pieces along abdomen, washing with clear water to remove blood and viscera impurities;

(3) blanching to remove fishy smell: putting the cleaned eel slices into warm water, and blanching to remove fishy smell;

(4) vacuum impregnation: placing the fishy smell removed eel slices in the soaking solution, and vacuum soaking for 15 min;

(5) curing with superheated steam: curing the dipped eel slices by superheated steam for 4-6 min;

(6) electromagnetic wave combined smoldering: placing the cured eel slices with the skin surface facing downwards and the meat surface facing upwards, baking the skin surface by adopting far infrared rays, baking the meat surface by adopting microwaves, and baking for 2-5 min at the same time;

(7) pre-cooling photodynamic sterilization: placing the eel slices after the cattail baking in a precooling room, reducing the central temperature of the eel slices to below 10 ℃ within 20min, and simultaneously carrying out photodynamic sterilization treatment;

(8) and (3) grading and packaging: weighing and packaging according to grades and specifications.

3. The method for producing high-quality roasted eel slices according to claim 2, wherein the temperature of the warm water in the step (3) is 78-80 ℃, and the blanching time is 30 s.

4. The method for producing high-quality roasted eel slice according to claim 2, wherein the raw materials in the steeping liquor of the step (4) are calculated according to the weight portion; 0.3-0.55 part of table salt, 4-7 parts of table vinegar, 5-8 parts of cooking wine, 2-4 parts of ginger garlic water, 1-1.5 parts of pepper powder, 1-1.5 parts of cumin powder, 1.5-4 parts of light soy sauce and 1.5-4 parts of white sugar; the vacuum degree of the vacuum impregnation is-0.06 to-0.08 MPa.

5. The method for producing high-quality roasted eel slice according to claim 2, wherein the temperature of the superheated steam in the step (5) is 260 to 280 ℃, and the superheated steam contains 0.5 to 1.0mL/L of turmeric oil.

6. The method for producing high-quality roasted eel slices of claim 2, wherein the far infrared roasting temperature in the step (6) is 75-80 ℃, and the microwave roasting temperature is 85-90 ℃.

7. The method for producing high-quality roasted eel slice according to claim 2, wherein the photodynamic sterilization in the step (7) is carried out by irradiating the eel slice with an LED light source with the optical energy density of 2.0-2.4J/h.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a production method of high-quality roasted eel slices.

Background

Eel (Anguillar Japonica (B))Astroconger myriaster) It belongs to Osteichthyes, Anguillidales, Kangjieel family, Anguillar, academic name "Xingxankang". The eel has good nutrition effect, and has effects of tonifying deficiency, nourishing blood, eliminating dampness, resisting tuberculosis, enhancing physical strength, etc. Eel is called "edible cosmetic", because eel skin and meat are rich in collagen, and have skin caring and antiaging effects, especially eel skin collagen (PEC) can improve iron deficiency anemia activity. Eel contains abundant microelements such as vitamin A, vitamin B1, vitamin B2, vitamin E and calcium, which are necessary for human body. The lecithin in eel body is indispensable nutrient for brain cells, the eel also contains DHA and EPA which are called brain gold, the content of the DHA and EPA is obviously higher than that of other seafood, and the nutrient components have good effects of resisting cancer, resisting fatigue, preventing cardiovascular and cerebrovascular diseases, hypertension and other chronic diseases. In addition, eel contains various proteins and essential amino acids.

China is a world eel breeding big country, and the total breeding amount accounts for 2/3 of the world. The eel is mainly distributed in coastal areas such as Guangdong, Fujian and Taiwan in China. In recent years, the roasted eel industry in China is rapidly developed, and particularly, the export trade of roasted eels is the top of the world. However, the roasted eel has the problems of insufficient aroma, heavy fishy smell, insufficient softness and fineness in taste and the like in the processing process. In addition, the bacteria are difficult to survive in the baking process of the roasted eel, but can be infected by escherichia coli, salmonella and staphylococcus aureus in the cooling, slicing and packaging processes after baking, so that the quality of the roasted eel product is reduced, and the traditional process adopts freezing storage at-18 ℃, so that the production and sale cost is increased. Based on the method, the superheated steam fumigation, the electromagnetic wave combined with the eel and the photodynamic sterilization are integrated, so that the low-temperature refrigeration of the roasted eel is realized while the quality of the roasted eel is improved.

Disclosure of Invention

The invention aims to solve the defects and problems of the existing roasted eel processing technology, and provides a production method of high-quality roasted eel slices, which integrates the processes of superheated steam curing, electromagnetic wave combined roasting and photodynamic sterilization, can retain the nutritional quality of eel, and can store the obtained roasted eel slice product at 4 ℃.

In order to achieve the purpose, the invention adopts the following technical scheme:

a production method of high-quality Pu 'er braised eel slices comprises the steps of raw material acceptance, killing and cleaning, blanching and fishy smell removal, vacuum impregnation, superheated steam curing, electromagnetic wave combined Pu' er braising, precooling photodynamic sterilization, graded packaging and the like. The specific operation of each step is as follows:

(1) raw material acceptance inspection: selecting live eel or sea eel with a full growth cycle and no diseases, and temporarily culturing in water for 24 h;

(2) c, killing and cleaning: freezing eel to be dizzy, removing head, killing, cutting into upper and lower pieces along abdomen, washing with clear water to remove blood and viscera impurities;

(3) blanching to remove fishy smell: putting the cleaned eel slices into warm water at 78-80 ℃, and blanching for 30s to remove fishy smell;

(4) vacuum impregnation: placing the eel slices subjected to fishy smell removal treatment in a dipping solution, and carrying out vacuum dipping for 15min at-0.06 to-0.08 MPa; the impregnation liquid comprises the following raw materials in parts by weight; 0.3-0.55 part of table salt, 4-7 parts of table vinegar, 5-8 parts of cooking wine, 2-4 parts of ginger garlic water, 1-1.5 parts of pepper powder, 1-1.5 parts of cumin powder, 1.5-4 parts of light soy sauce and 1.5-4 parts of white sugar;

(5) curing with superheated steam: curing the soaked eel slices by using superheated steam at 260-280 ℃ for 4-6 min; the superheated steam contains 0.5-1.0 mL/L of curcuma oil;

(6) electromagnetic wave combined smoldering: placing the cured eel slices with the skin surface facing downwards and the meat surface facing upwards, baking the skin surface by adopting far infrared rays, baking the meat surface by adopting microwaves, and baking for 2-5 min at the same time; the far infrared baking temperature is 75-80 ℃, and the microwave baking temperature is 85-90 ℃;

(7) pre-cooling photodynamic sterilization: placing the eel slices after the cattail baking in a precooling room, reducing the central temperature of the eel slices to below 10 ℃ within 20min, and simultaneously carrying out photodynamic sterilization treatment; the photodynamic sterilization is to irradiate the eel slices under an LED lamp source with the optical energy density of 2.0-2.4J/h;

(8) and (3) grading and packaging: weighing and packaging according to grades and specifications.

Compared with the prior art, the invention has the following effects:

1. the invention adopts superheated steam containing curcuma oil to fumigate eel slices, which not only can obviously improve the texture characteristics of the eel slices cooked by calamus, but also can improve the edible quality of the product, and can realize the storage of the roasted eel product at 4 ℃ by combining with the photodynamic cold sterilization technology, thereby greatly reducing the sale, storage and transportation costs of the product.

2. The invention adopts the electromagnetic wave combined with the eel skin (far infrared for eel skin and microwave for eel meat), on one hand, the eel slices can be endowed with outstanding color and luster, the sensory quality of products is improved, and on the other hand, the protein content and the amino acid composition of the eel can be effectively reserved.

Detailed Description

1. The soaked eel slices are subjected to steam curing treatment by adopting the following five ways: firstly, curing for 10min by common steam at 105-120 ℃; secondly, curing for 5min by superheated steam at 260-280 ℃; ③ curing for 10min by common steam at 105-120 ℃ containing 0.8-1.0 mL/L of turmeric oil; fourthly, curing the Chinese cinnamon oil containing 0.8 to 1.0mL/L of the Chinese cinnamon oil for 5min by superheated steam at the temperature of between 260 and 280 ℃; fifthly, curing the mixture for 5min by using superheated steam at the temperature of 260 ℃ and 280 ℃ containing 0.8-1.0 mL/L of curcuma oil.

After the five steam cured samples are fired by a gas burner, the five steam cured samples are respectively divided into two groups and transferred into a precooling room, and the following operations are respectively carried out:

first group (no LED light source illumination): cooling the central temperature of the eel slice to below 10 deg.C within 20min, packaging, and storing at 4 deg.C.

Second group (LED light source illumination): irradiating eel fillet under LED lamp with light energy density of 2.4J/h, cooling to below 10 deg.C within 20min, packaging, and storing at 4 deg.C.

The tenderness, elasticity, sensory score and shelf life of the samples were each determined as follows and the results are shown in Table 2.

a. Determination of tenderness and elasticity: shear force was used to determine tenderness and elasticity. The physical property test adopts a TA.XTPlus type texture analyzer, firstly, the eel slices are cut into small blocks of 1 cm multiplied by 2 cm, and the determination conditions are as follows: testing the mode shear force; a probe: p/50; speed before measurement: 2 mm/s; testing speed: 1 mm/s; and (3) measuring the speed: 2 mm/s; degree of compression: 50 percent; loading: 5 g of the total weight.

b. The sensory evaluation method comprises the following steps: referring to the literature (holy. research on optimization of production process of roasted eel and sensory quality thereof), a sensory evaluation group was composed of 15 food-professional students. The product is subjected to sensory evaluation in aspects of appearance, color, flavor, mouthfeel, taste and the like, and the sensory evaluation standard is shown in table 1.

c. Determination of shelf life: with reference to GB/T38493-2020, the shelf life of the product at 4 ℃ is determined.

TABLE 1 sensory Scoring criteria

TABLE 2 Effect of different steam aging treatments on eel skin quality and shelf life

As can be seen from Table 1, the quality of the roasted eel product prepared by using superheated steam is slightly improved compared with that of the roasted eel product prepared by using common steam; the proper addition of plant essential oil components in the steam treatment process is beneficial to improving the edible quality of the product; and no LED light source irradiation has no influence on the product quality during pre-cooling treatment. In addition, the steam containing the curcuma oil is used for curing, the sterilization effect on the eel slice product can be improved by combining with the LED light source, and the quality guarantee period of the product is obviously prolonged.

2. Placing the eel slices cured by 260-DEG C superheated steam at 280 ℃ with the skin surface facing downwards and the meat surface facing upwards respectively by adopting the following steps: baking at a common gas furnace end, and controlling the temperature to be 80-85 ℃; secondly, microwave baking is carried out, and the temperature is controlled to be 80-85 ℃; thirdly, far infrared baking is carried out, and the temperature is controlled to be 80-85 ℃; baking the leather surface by using microwave, baking the meat surface by using far infrared, controlling the temperature of one side of the leather surface at 75-80 ℃ and controlling the temperature of one side of the meat surface at 85-90 ℃; fifthly, baking the skin and the flour by far infrared rays, baking the meat by microwaves, controlling the temperature of one side of the skin and the flour to be 75-80 ℃ and controlling the temperature of one side of the meat to be 85-90 ℃.

Then the eel slices after the roasting are sent to a precooling room, the protein content, the amino acid composition and the sensory score of the sample are respectively measured according to the following method after the temperature is reduced to the room temperature, and the untreated eel slice raw material is used for comparing the protein content, and the results are shown in tables 3 and 4.

Determination of protein content: the determination is carried out according to the national standard GB/T5009.5-1985 method for determining protein in food.

Amino acid determination: measured according to the GB5009.124-2003 amino acid autoanalyzer.

TABLE 3 influence of different roasting modes on protein content and sensory quality of eel slices

TABLE 4 amino acid composition of eel slices treated in different roasting modes (unit: g/100 g)

The results show that the skin surface far infrared-meat surface microwave combined baking process is adopted, on one hand, the product is endowed with outstanding color and luster, and the comprehensive sensory quality of the roasted eel product is effectively improved; on the other hand, the combined baking process can effectively retain the nutritional quality of the eel, so that the protein content is retained by 92.5 percent, and the amino acid composition is basically unchanged.

The invention is further illustrated by the following specific examples.