阅读说明：本技术 一种溏心干鲍及其制备方法 (Dried abalone with loose core and preparation method thereof ) 是由 臧佳辰 陈学敏 赵广华 于 2021-07-28 设计创作，主要内容包括：本发明提供了一种溏心干鲍及其制备方法,属于食品加工技术领域。本发明通过蛋白酶对鲍鱼进行酶解处理,使鲍鱼中的蛋白质分子在分子内或分子间形成异肽键,从而进行交联,大大提高了鲍鱼肌肉的网络结构强度,提高了鲍鱼产品的粘度,提升了风味和口感,避免了鲍鱼干制过程中破边现象的出现。本发明提供的制备方法得到的溏心干鲍不仅表面完整、质构品质良好,且易于水发,大大提高了干鲍的品质；同时,本发明提供的制备方法工艺简单、生产条件易于控制,制作周期短,适于产业化大批量生产。(The invention provides dried abalone with soft yolk and a preparation method thereof, and belongs to the technical field of food processing. According to the invention, the abalone is subjected to enzymolysis treatment by protease, so that protein molecules in the abalone form isopeptide bonds in molecules or among molecules, and then crosslinking is performed, thereby greatly improving the network structure strength of abalone muscles, improving the viscosity of abalone products, improving the flavor and taste, and avoiding the occurrence of edge breakage in the process of abalone drying. The dried abalone with loose core prepared by the preparation method provided by the invention has complete surface and good texture quality, is easy to be soaked in water, and greatly improves the quality of the dried abalone; meanwhile, the preparation method provided by the invention has the advantages of simple process, easy control of production conditions and short production period, and is suitable for industrial mass production.)

1. A preparation method of dried abalone with loose core is characterized in that protease is adopted to carry out enzymolysis treatment on pickled abalone.

2. The method according to claim 1, wherein the protease is a complex protease; the compound protease comprises transglutaminase, papain and amylase.

3. The preparation method according to claim 2, wherein the mass ratio of the transglutaminase, the papain and the amylase in the composite protease is (5-10): (3-5): (1-3).

4. The preparation method according to claim 1, wherein the abalone is subjected to enzymolysis by the compound protease in the form of a compound protease liquid; the mass percentage of the compound protease in the compound protease liquid is 0.05-0.30%.

5. The preparation method according to claim 1, wherein the temperature of the enzymolysis treatment is 30-50 ℃; the time of the enzymolysis treatment is 30-60 min.

6. The method as claimed in claim 1, wherein the pickling step comprises: salting the abalone with sodium chloride solution; the mass percentage content of the sodium chloride solution is 5-20%; the pickling temperature is 4-20 ℃; the pickling time is 12-48 h.

7. The method according to claim 1 or 6, wherein before said pickling, the method further comprises: abalone is deprived of its shell and internal organs, and the adductor muscle parts are rinsed with crude salt to remove surface mucus.

8. The preparation method according to claim 1, further comprising cooking after the enzymatic treatment; the cooking temperature is 70-90 ℃, and the cooking time is 10-30 min.

9. The method of claim 8, wherein after said cooking, further comprising drying; the drying conditions are as follows: the temperature is 15-30 ℃, and the air volume is 110-130 m³The relative humidity is 30-50%, and the time is 4-6 d; the moisture content of the dried abalone is less than 20%.

10. Dried abalone with loose core, characterized by being obtained by the preparation method of any one of claims 1 to 9.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to dried abalone with loose core and a preparation method thereof.

Background

Abalone is a seafood with delicious taste and rich nutrition, but fresh abalone is not easy to preserve, and protein is easy to be degraded by endogenous enzyme of abalone. The drying method is one of the most common methods for processing the abalones, and the method can prolong the shelf life of the abalones and simultaneously reserve the nutrient components and the flavor characteristics to the maximum extent. Moreover, after the abalone is dried, the tissue structure of the abalone is changed, the effect of loose heart appears in some parts, and after rehydration and expansion, the abalone is softer, more waxy and more tasty than the fresh abalone, so that the dried abalone is higher in the Chinese material than the fresh abalone, and is the most famous and precious abalone product. But the traditional dry processing method still has the defects, and the prepared dried abalone product has the problems of serious dry shrinkage and obvious surface cracking, thereby greatly reducing the commercial value of dried abalone. Therefore, a method for preparing dried abalone with complete surface and good texture quality is urgently needed at present.

Disclosure of Invention

In order to solve the problems, the invention provides dried abalone with loose core and a preparation method thereof. The dried abalone prepared by the preparation method provided by the invention has the advantages of complete surface, good texture and quality, easiness in water fermentation, and remarkable improvement on the quality of the dried abalone.

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

the invention provides a preparation method of dried abalone with loose core, which adopts protease to carry out enzymolysis treatment on pickled abalone.

Preferably, the protease is a complex protease; the compound protease comprises transglutaminase, papain and amylase.

Preferably, the mass ratio of the transglutaminase in the compound protease to the papain to the amylase is (5-10): (3-5): (1-3).

Preferably, the compound protease is used for carrying out enzymolysis treatment on the abalone in a compound protease liquid form; the mass percentage of the compound protease in the compound protease liquid is 0.05-0.30%.

Preferably, the temperature of the enzymolysis treatment is 30-50 ℃; the time of the enzymolysis treatment is 30-60 min.

Preferably, the pickling step comprises: salting the abalone with sodium chloride solution; the mass percentage content of the sodium chloride solution is 5-20%; the pickling temperature is 4-20 ℃; the pickling time is 12-48 h.

Preferably, before the pickling, the method further comprises: abalone is deprived of its shell and internal organs, and the adductor muscle parts are rinsed with crude salt to remove surface mucus.

Preferably, after the enzymolysis treatment, the method further comprises cooking; the cooking temperature is 70-90 ℃, and the cooking time is 10-30 min.

Preferably, after the cooking, drying is further included; the drying conditions are as follows: the temperature is 15-30 ℃, and the air volume is 110-130 m³The relative humidity is 30-50%, and the time is 4-6 d; the moisture content of the dried abalone is less than 20%.

The invention provides a dried abalone with loose core, which is prepared by the preparation method in the technical scheme.

Has the advantages that:

the invention provides a preparation method of dried abalone with loose core, which adopts protease to carry out enzymolysis treatment on pickled abalone. According to the invention, the abalone is subjected to enzymolysis treatment by the compound protease, so that protein molecules in the abalone form isopeptide bonds in molecules or among molecules, and then crosslinking is performed, thereby greatly improving the network structure strength of abalone muscles, improving the viscosity of abalone products, improving the flavor and taste, and avoiding the occurrence of edge breakage in the process of abalone drying. The results of the embodiment show that the dried abalone with loose core obtained by the preparation method provided by the invention has the advantages of complete surface, good texture quality, uniform hardness, soft and glutinous taste, obvious mouthfeel of loose core, easiness in water fermentation and capability of greatly improving the quality of the dried abalone; meanwhile, the preparation method provided by the invention has the advantages of simple process, easy control of production conditions and short production period, and is suitable for industrial mass production.

Drawings

FIG. 1 shows dried abalone with loose core prepared in example 1;

fig. 2 is a scanning electron microscope contrast image of the muscle tissue of abalone before and after drying.

Detailed Description

The invention provides a preparation method of dried abalone with loose core, which adopts protease to carry out enzymolysis treatment on pickled abalone.

The invention adopts protease to carry out enzymolysis treatment on the pickled abalone. In the present invention, the step of pickling is preferably carried out by pickling abalone with a sodium chloride solution. In the invention, the mass percentage of the sodium chloride solution is preferably 5-20%; further preferably 8% to 15%; still more preferably 10%. In the invention, the pickling temperature is preferably 4-20 ℃; further preferably 6-12 ℃; more preferably still 10 deg.c. In the invention, the pickling time is preferably 12-48 h; further preferably 16-36 h; more preferably 30 hours. The specific sodium chloride solution concentration, pickling time and pickling temperature of the invention have great influence on the cross-linking of proteins in the abalone, are beneficial to reducing the hardness of abalone muscles, improving the elasticity and cohesiveness of the abalone muscles, improving the chewing strength and being beneficial to the formation of the loose-heart taste of the abalone.

Before the pickling, the invention preferably further comprises: abalone is deprived of its shell and internal organs, and the adductor muscle parts are rinsed with crude salt to remove surface mucus. The invention has no special requirement on crude salt. The invention rinses with crude salt preferably rubs salt particles against the surface of abalone to remove mucus.

In the present invention, the protease is preferably a complex protease. In the present invention, the complex protease preferably includes transglutaminase, papain, and amylase. In the invention, the enzyme activity of the transglutaminase is preferably 6-10 kU/g; further preferably 7-9 kU/g; still more preferably 8 kU/g. In the invention, the enzyme activity of the papain is preferably 5-15 kU/g; further preferably 7 to 10 kU/g; still more preferably 9 kU/g. In the invention, the enzyme activity of the amylase is preferably 5-20 kU/g; more preferably 6 to 15 kU/g; still more preferably 10 kU/g. According to the invention, the pickled abalone is subjected to enzymolysis treatment by adopting protease, so that protein crosslinking can be further promoted, the crosslinking is more stable, the viscosity of the product is improved, the flavor and the taste are improved, and the phenomenon of edge breakage in the process of drying the abalone is avoided. The effect of the preferred compound protease of the invention is better. In the invention, the mass ratio of transglutaminase to papain to amylase in the compound protease is preferably (5-10): (3-5): (1-3); more preferably (7-9): (3-4): (1-2); still more preferably 8:3:2, or 8:3:1, or 5:3:2, or 10:3:2, or 8:5: 2. The invention preferably adjusts the proportion of the composite protease according to the species of abalone. For example, for fresh Haliotis diversicolor, the use amount of transglutaminase is low due to its high meat viscoelasticity, and the ratio of the three enzymes is preferably 5:3: 2. For the commercial frozen abalone, the meat viscoelasticity is influenced by thawing, so that the dosage of transglutaminase is high, and the ratio of the three enzymes is preferably 10:3: 2. For abalones needing to be transported for a long distance and then processed, the later flavor of the abalones needs to be improved by increasing the using amount of protease, and the ratio of the three enzymes is preferably 8:5: 2. The specific enzyme proportion of the invention can further improve the taste of the abalone and avoid edge breakage. The compound protease is preferably used for carrying out enzymolysis treatment on the abalone in the form of compound protease liquid. In the invention, the mass percentage content of the compound protease in the compound protease liquid is preferably 0.05-0.30%; further preferably 0.1 to 0.2 percent; still more preferably 0.1%. In the invention, the temperature of enzymolysis treatment is preferably 30-50 ℃; further preferably 40-50 ℃; more preferably 40 deg.c. In the invention, the time of the enzymolysis treatment is preferably 30-60 min; further preferably 40-50 min; more preferably 40 min. The specific concentration, enzymolysis time and enzymolysis temperature of the compound enzyme liquid are beneficial to further improving the taste and avoiding the edge breakage.

After the enzymolysis treatment, the invention preferably further comprises boiling the abalone after the enzymolysis treatment, and further preferably boiling the abalone with water. In the invention, the boiling temperature is preferably 70-90 ℃; further preferably 75-85 ℃; more preferably 80 ℃. In the invention, the cooking time is preferably 10-30 min; further preferably 10-20 min; still more preferably 15 min. The specific cooking condition of the invention is beneficial to the formation of the soft-shelled turtle-shaped food, and avoids the excessive denaturation of protein, which is caused by overhigh temperature or overlong time, and the excessive crosslinking of protein, which affects the formation of the soft-shelled turtle-shaped food.

After cooking, the present invention preferably further comprises: drying the boiled abalone to obtain dried soft-shelled abaloneAbalone. In the present invention, the drying is preferably constant temperature drying. In the invention, the drying temperature is preferably 15-30 ℃; further preferably 15-25 ℃; more preferably 20 deg.c. In the invention, the drying air volume is preferably 110-130 m³H; more preferably 115 to 125m³H; more preferably 120m³H is used as the reference value. In the present invention, the relative humidity of the drying is preferably 30% to 50%; more preferably 35 to 45 percent; still more preferably 40%. In the invention, the drying time is preferably 4-6 d; more preferably 5 d. The moisture content of the dried abalone is preferably less than 20%; further preferably 15% to 20%; still more preferably 17%. According to the invention, the protein is uniformly crosslinked under the specific drying conditions, so that the prepared dried abalone is easy to be soaked; in addition, compared with natural drying, the drying time is obviously shortened, the efficiency is improved, and the drying device is not influenced by weather and climate; compared with the freeze-drying method, the method can better keep the effect of protein crosslinking and has more obvious effect on loose heart. The specific drying condition of the invention also solves the problem that the dried abalone is easy to brown, and the method is simple, easy to operate and low in drying cost, and is a drying method integrating cost, efficiency and optimal product performance.

The dried abalone produced by the preparation method provided by the invention has the advantages of complete surface, easiness in water fermentation, good texture quality after water fermentation, uniform hardness, soft and glutinous taste in mouth, obvious loose-core taste, simple processing process, easiness in condition control and higher economic benefit. Can be used for large-batch production of dried abalone and has high practical application and popularization value.

The invention provides a dried abalone with loose core, which is prepared by the preparation method in the technical scheme. In the invention, the foam-expansion time of the dried abalone with the loose core is preferably 24-36 h; further preferably 24-30 h; more preferably 30 hours. The dried abalone with loose core has a complete surface, is easy to be soaked in water, has good texture and quality after being soaked in water, is soft and glutinous when being eaten, has obvious mouthfeel of the dried abalone with loose core, and is obviously superior to the dried abalone sold in the market.

In order to further illustrate the present invention, the dried abalone with loose core and the preparation method thereof provided by the present invention are described in detail below with reference to the examples, but they should not be construed as limiting the scope of the present invention.

Example 1

A dried abalone with loose core is prepared by the following steps:

1) a plurality of green-plate abalones are taken, each of which weighs about 500g, and are washed clean by using salt solution after shelling and cheek removing, so that surface mucus is removed.

2) Adding a sodium chloride solution 4 times of the mass of the abalone in the green-plate, and pickling for 12 hours at normal temperature, wherein the mass percentage of the sodium chloride solution is 10%.

3) Treating the pickled green-plate abalone with 0.25 mass percent of compound protease liquid, wherein the mass ratio of transglutaminase, papain and amylase in the compound protease liquid is 5:3: 2; 8kU/g of transglutaminase, 9kU/g of papain and 10kU/g of amylase are subjected to enzymolysis for 60min at the temperature of 50 ℃.

4) Boiling the enzyme-treated abalone in water at 80 deg.C for 30min, taking out, and draining off surface water;

5) drying abalone with constant temperature drier at 20 deg.C with air volume of 120 + -10 m³And/h, the relative humidity is 40%, and the water content of the green-disc abalone is 20% after drying. Vacuum packaging and storing at 4 deg.C. The dried abalone with loose core obtained in example 1 of the present invention is shown in FIG. 1. As can be seen from FIG. 1, the dried abalone with loose core of the present invention has a full shape and no broken edges. The identification is carried out by the personnel of professional abalone enterprises, and the identification result is as follows: the dried abalone with loose core after being soaked in water is soft and glutinous in the mouth and has obvious mouthfeel of loose core.

Example 2

The preparation method of the dried abalone with loose core is the same as that in example 1, except that: the abalone is a commercially available frozen abalone, and the mass ratio of the transglutaminase to the papain to the amylase is 10:3: 2.

Example 3

The preparation method of the dried abalone with loose core is the same as that in example 1, except that: the mass percentage of the sodium chloride solution used in the pickling is 5%, the pickling time is 24h, and the pickling temperature is 4 ℃.

Example 4

The preparation method of the dried abalone with loose core is the same as that in example 1, except that: the mass ratio of transglutaminase to papain to amylase in the composite protease liquid is 8:3: 1.

Example 5

The preparation method of the dried abalone with loose core is the same as that in example 1, except that: the enzymolysis temperature is 50 ℃, and the enzymolysis time is 30 min.

Comparative example 1

The preparation method of the dried abalone with loose core is the same as that in example 1, except that: the mass percentage of the sodium chloride solution used in the pickling is 30%, the pickling time is 12h, and the pickling temperature is 25 ℃.

Comparative example 2

The preparation method of the dried abalone with loose core is the same as that in example 1, except that: the transglutaminase in the complex protease solution was omitted.

Comparative example 3

The preparation method of the dried abalone with loose core is the same as that in example 1, except that: the papain in the compound protease solution is omitted.

Comparative example 4

The preparation method of the dried abalone with loose core is the same as that in example 1, except that: the amylase in the compound protease liquid is omitted.

Comparative example 5

The preparation method of the dried abalone with loose core is the same as that in example 1, except that: the drying method is hot air drying, the temperature of the hot air drying is 50 ℃, the air speed is the same as that of the embodiment 1, the drying time is 36-48 hours, and the water content reaches 20%.

Comparative example 6

The preparation method of the dried abalone with loose core is the same as that in example 1, except that: the drying method comprises naturally drying, spreading the abalone to be dried in the shade and ventilation place, and tedding for 2 times every day for 30 days until the water content reaches 20%.

Comparative example 7

The preparation method of the dried abalone with loose core is the same as that in example 1, except that: the drying method is microwave drying, the microwave power is 2000W, the treatment time is 20-30 min, and the water content reaches 20%.

Performance inspection

1 structural change of muscle tissue before and after abalone drying

And (3) soaking the dried abalone with the loose core obtained in the example 1 at the temperature of 4 ℃ for 24-36 h to obtain the dried abalone with rehydration. And (3) observing the change of the muscle tissues of the fresh abalone before and after drying under a scanning electron microscope by taking the fresh abalone as a contrast. The results are shown in FIG. 2, wherein A is a 500-fold amplification of fresh abalone muscle, B is a 500-fold amplification of loose dried abalone after being soaked in water, C is a 2000-fold amplification of fresh abalone muscle, and D is a 2000-fold amplification of loose dried abalone after being soaked in water.

As can be seen from the results in fig. 2, in a larger visual field amplified by 500 times, the arrangement of myofibrils of fresh abalone is regular, and the structure is stretched; the myofibril after the water-soaked dry product is thickened and compactly arranged, is obviously contracted and broken and is bent, and the protein aggregation degree can be more clearly seen to be obviously improved, the compactness degree is increased, the gaps are reduced and the uniformity degree is reduced by observing at 2000 times.

2 Effect of different treatment conditions on the texture characteristics of the dried abalone with soft core after rehydration

After the dried abalone with the loose core of examples 1 to 5 and comparative examples 1 to 7 was foamed, the influence of different treatment conditions on the hardness, elasticity, cohesiveness and chewiness of abalone was examined with fresh abalone as a control. The methods for measuring hardness, elasticity, cohesiveness and chewiness are described in the following documents: abalone muscular and fleshy structure change under different processing conditions [ D ]. china oceanic university, 2011.

The results are shown in Table 1.

TABLE 1 analysis of abalone muscle texture profiles under different treatment conditions

Same row shoulder mark^“*”Indicates that the t-test analysis is remarkably different (p)<0.05)

From the results in table 1, it is clear that the dried soft-shelled abalone has lower hardness after being soaked in water, and has better elasticity and cohesiveness compared with fresh abalone; and the chewiness is slightly smaller, and the texture characteristics show that the dried abalone with the soft yolk has rich taste levels and obviously improved overall taste. Through comparison tests, the abalone is found to be too soft, so that the elasticity and the chewiness of the abalone are deteriorated under the conditions of different pickling proportion, time and temperature; the use or absence of enzymes can have a significant impact on hardness and cohesiveness; the higher temperature drying method can cause higher hardness, thereby affecting the chewiness, and meanwhile, the surface of the product can have obvious brown stain; the natural drying method is a traditional drying method, and has the main problems of long time consumption, low repeatability and no contribution to industrialization.

3 influence of different drying methods on the quality of dried abalone

The dried abalone in example 1 and the dried abalones in comparative examples 5 to 7 are compared, and the influence of different drying methods on the dried abalones is examined. As a result: the preparation of the dried abalone prepared by the natural drying method takes a long time when the preparation of the dried abalone is finished; obvious browning phenomenon appears on the surface of the dried abalone prepared by hot air drying and microwave drying, and the surface shrinkage is serious; the dried abalone prepared by the freeze-drying method has poor texture parameters, high hardness and insufficient elasticity; the dried abalone prepared by cold air drying in the embodiment 1 of the invention has the water content of 20%, the drying time is short, the dried abalone surface has no browning, and the dried abalone has good texture parameters.

The results of the above examples show that the dried abalone with loose core obtained by the preparation method provided by the invention has the advantages of complete surface, abundant taste levels, good texture quality, uniform hardness, easiness in water fermentation, no edge breakage phenomenon and capability of greatly improving the quality of the dried abalone; meanwhile, the preparation method provided by the invention has the advantages of simple process, easy control of production conditions and short production period, and is suitable for industrial mass production.

Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.