阅读说明：本技术 一种快速腌制醉鱼干的制备方法 (Preparation method for quickly pickling liquor-saturated dried fish ) 是由 田润刚 张峰 罗文� 韩雪源 曾文涛 刘志欣 于 2019-12-21 设计创作，主要内容包括：本发明公开了一种快速腌制醉鱼干的制备方法,包括以下步骤：步骤S1:将新鲜鱼肉用清水冲洗干净后沥干备用；步骤S2:将清洗后的鱼肉放入饱和食盐水中进行快速腌制；步骤S3:将腌制后的鱼肉用清水冲洗后沥干备用；步骤S4:在步骤S3中的鱼肉表面涂上一层保湿防腐凝胶；步骤S5:将涂胶后的鱼肉进行风干处理；步骤S6:将风干后的鱼干进行切块、包装、杀菌处理；通过上述6个步骤得到成品鱼干。本发明具有提高鱼肉腌制效率的效果。(The invention discloses a preparation method for quickly pickling liquor-marinated dried fish, which comprises the following steps: step S1, washing fresh fish with clear water, and draining for later use; step S2, putting the cleaned fish into saturated salt solution for quick pickling; step S3, washing the pickled fish with clear water and draining for later use; step S4, coating a layer of moisture preserving and antiseptic gel on the surface of the fish meat in the step S3; step S5, carrying out air drying treatment on the fish meat after the glue is coated; step S6, cutting, packaging and sterilizing the dried fish; and (5) obtaining the finished dried fish through the 6 steps. The invention has the effect of improving the fish pickling efficiency.)

1. A preparation method for quickly pickling dried drunk fish is characterized by comprising the following steps: the method comprises the following steps:

step S1, washing fresh fish with clear water, and draining for later use;

step S2, putting the cleaned fish into saturated salt solution for quick pickling;

step S3, washing the pickled fish with clear water and draining for later use;

step S4, coating a layer of moisture preserving and antiseptic gel on the surface of the fish meat in the step S3;

step S5, carrying out air drying treatment on the fish meat after the glue is coated;

step S6, cutting, packaging and sterilizing the dried fish;

and (5) obtaining the finished dried fish through the 6 steps.

2. The preparation method of the quickly pickled drunk dried fish according to claim 1, characterized by comprising the following steps: the fast pickling process in the step S2 specifically operates as follows:

preparing a saturated saline solution, then putting the cleaned fish into the saturated saline solution, and preserving at the temperature of 8-20 ℃ for 0.8-1.5 h.

3. The preparation method of the quickly pickled drunk dried fish according to claim 1, characterized by comprising the following steps: the adding amount of the moisturizing and antiseptic gel in the step S4 is controlled to be 35-50 g/kg.

4. The preparation method of the quickly pickled drunk dried fish according to claim 1, characterized by comprising the following steps: the air drying temperature of the step S6 is controlled to be 20-28 ℃, the relative humidity is controlled to be 20-40%, the air speed is controlled to be 0.5-2 m/S, and the air drying time is controlled to be 24-48 h.

5. The preparation method of the quickly pickled drunk dried fish according to claim 1, characterized by comprising the following steps: the moisture preserving and antiseptic gel in the step S4 comprises the following raw materials in percentage by weight:

6. the preparation method of the quickly pickled drunk dried fish according to claim 5, characterized by comprising the following steps: the moisture-keeping component is selected from one or more of glycerol, xylitol, sodium lactate, sorbitol, maltulose and erythritol; the film forming agent is natural collagen such as gelatin or fish gelatin.

7. The preparation method of the quickly pickled drunk dried fish according to claim 5, characterized by comprising the following steps: the chelating agent is one of a composition of citric acid and sodium citrate (1-2) to 1 or EDTA.

8. The preparation method of the quickly pickled drunk dried fish according to claim 5, characterized by comprising the following steps: the preservative comprises the following components in percentage by weight:

20-40% of nisin;

40-60% of sodium diacetate;

10-20% of natamycin.

9. The preparation method of the quickly pickled drunk dried fish according to claim 5, characterized by comprising the following steps: the thickening agent is selected from one or more of sodium carboxymethylcellulose, sodium polyacrylate, xanthan gum, gellan gum and locust bean gum.

10. The preparation method of the quickly pickled drunk dried fish according to claim 5, characterized by comprising the following steps: the moisture preserving and corrosion preventing gel is also added with 0.5-1.2 wt% of spice extract.

Technical Field

The invention relates to the technical field of dried fish preparation methods, in particular to a preparation method for quickly pickling liquor-marinated dried fish.

Background

Fresh fish meat is not easy to store for a long time, and due to the fact that the fish meat has rich nutrition environment, bacteria and microorganisms are easy to breed and breed, and accordingly the fish meat is deteriorated and rotten.

Traditionally, the fish is dehydrated and salted by common salt for long-time storage of the fish, so that microorganisms and bacteria in the fish are dehydrated and killed, most of water in the fish is also removed, the bacteria and the microorganisms cannot adapt to growth and reproduction, and the purpose of long storage time is achieved.

The traditional dried fish pickling method is long in time consumption, the salt consumption is large and is about 10% -15% of the fish quality, the salt content of a final product is more than 8%, the health is not facilitated, and the taste is salty. The traditional dried fish is cured in the process of pickling, the surface of the fish is easy to form hard skin due to too fast water loss, so that the water loss of the fish is reduced, the drying speed is reduced, the fish is oxidized due to long-term exposure, and in addition, the fish is polluted by mold to generate obvious rancid taste.

Some manufacturers adopt the technologies of high-salt pickling, clear water desalting and drying, although the salt content is effectively reduced and can be controlled to be about 3% -5%, the energy consumption and the water consumption are increased, the production period is prolonged, and the production of the dried fish can be completed in 1-2 weeks.

Disclosure of Invention

Aiming at the defects in the prior art, the invention aims to provide a preparation method for quickly pickling the drunk dried fish, which is characterized in that a layer of moisture-preserving anticorrosive gelatin gel is coated on the surface of fish so as to weaken the hardening of the surface of the fish and improve the water loss speed of air-dried fish, thereby improving the fish pickling efficiency.

The above object of the present invention is achieved by the following technical solutions:

a preparation method for quickly pickling dried drunk fish comprises the following steps:

step S1, washing fresh fish with clear water, and draining for later use;

step S2, putting the cleaned fish into saturated salt solution for quick pickling;

step S3, washing the pickled fish with clear water and draining for later use;

step S4, coating a layer of moisture preserving and antiseptic gel on the surface of the fish meat in the step S3;

step S5, carrying out air drying treatment on the fish meat after the glue is coated;

step S6, cutting, packaging and sterilizing the dried fish;

and (5) obtaining the finished dried fish through the 6 steps.

By adopting the technical scheme, the fish is soaked in the saturated salt solution for pickling after being washed by clear water, microorganisms on the surface and inside of the fish are corroded by the salt solution and are dehydrated and killed, the salt solution can also permeate into the fish, so that the inside of the fish is dehydrated, and then the surface salt solution is removed by washing, thereby facilitating the coating of the moisture-preserving and corrosion-preventing gel in the next working procedure. The moisture preserving and corrosion preventing gel is natural and non-toxic, the added additives meet the specification of GB2760-2014, and after the compounded moisture preserving and corrosion preventing gel forms a film on the surface of fish meat, the gel film can prevent microorganisms such as bacteria in the external environment from invading the fish meat to a certain extent, so that a certain corrosion preventing effect is achieved; on the other hand gel membrane can make the flesh of fish at the in-process of air-drying, the air-dry speed on flesh of fish surface slows down, make inside and outside dehydration rate of flesh of fish differ not greatly, in order to prevent that flesh of fish surface dehydration speed is too big and make flesh of fish surface form the dura mater, and then and influence the inside dehydration rate of the flesh of fish of flesh of fish air-dry process, and then make residual moisture in the finished product dried fish more and cause the finished product dried fish to take place putrefaction easily, can avoid the emergence of this kind of condition after the gel membrane coating. Compared with the traditional method for pickling the dried fish, the method for pickling the dried fish by the process has the advantages that the time is greatly shortened, the freshness of the dried fish can be maintained to the maximum extent, and the taste of the finished dried fish is improved.

The invention is further configured to: the fast pickling process in the step S2 specifically operates as follows:

preparing a saturated saline solution, then putting the cleaned fish into the saturated saline solution, and preserving at the temperature of 8-20 ℃ for 0.8-1.5 h.

By adopting the technical scheme, the pickling time of the fish meat put into the saturated saline solution is related to the temperature, the temperature is too low, the molecular heat motion in the saline solution is slow, the pickling time needs to be increased, and when the temperature is too high, the molecular heat motion blocks in the saline solution correspondingly shorten the pickling time. When the temperature is lower than 8 ℃, the pickling time is too long, the efficiency is too low, and when the temperature is higher than 20 ℃, although the pickling time is shortened, the fish meat is more easily rotten in an environment with higher temperature, and the success rate of pickling is influenced.

The invention is further configured to: the adding amount of the moisturizing and antiseptic gel in the step S4 is controlled to be 35-50 g/kg.

By adopting the technical scheme, when the proportion of the addition amount of the gel to the fish meat is lower than 35 g: 1kg, the gel amount is too small, the thickness of a gel film formed on the surface of the fish meat by the gel is very small, and the effect of preventing the generation of hard films on the surface of the fish meat cannot be achieved. And when the ratio of the addition amount of the gel to the fish meat is higher than 50 g: 1kg, the thickness of a gel film formed on the surface of the fish meat by the gel is larger than the effective thickness, so that the waste is caused by the redundant gel, and the cost is influenced.

The invention is further configured to: the air drying temperature of the step S6 is controlled to be 20-28 ℃, the relative humidity is controlled to be 20-40%, the air speed is controlled to be 0.5-2 m/S, and the air drying time is controlled to be 24-48 h.

Through adopting above-mentioned technical scheme, when air-dried temperature is less than 20 ℃, the temperature is crossed lowly, and the rate of volatilization of moisture on the dried fish is less, and when the temperature was higher than 28 ℃, the temperature on the flesh of fish was too high, became the hotbed of microorganism such as bacterium easily for the corruption takes place easily for the flesh of fish among the air-dried process. Similarly, when the relative humidity is lower than 20%, the relative humidity is too low, and when the moisture on the fish meat volatilizes, the moisture on the surface layer easily volatilizes too fast to dry to form a hard film, so that the loss of the internal moisture is prevented, and the quality of the dried fish finished product is influenced; and when relative humidity is higher than 40%, the dehydration efficiency of flesh of fish is low excessively, and too much moisture that leaves in the flesh of fish after a period of time can make microorganism such as bacterium breed easily and breed for flesh of fish is rotten. In the air drying process, when the wind speed is lower than 0.5m/s, the air drying efficiency is too low; if the air drying speed is higher than 2m/s, the moisture on the surface of the fish is removed more quickly, so that a layer of hard film is easily formed on the surface of the fish to block the loss of the moisture in the fish, and the quality of the finished dried fish is affected.

The invention is further configured to: the moisture preserving and antiseptic gel in the step S4 comprises the following raw materials in percentage by weight:

through adopting above-mentioned technical scheme, moisture retention component can absorb the moisture in the flesh of fish in the lower environment of relative humidity, and inside moisture breaks away from to the outside with higher speed, and the moisture of absorbing on the gel membrane is air-dried again and is gived off in the air to improve the dehydration efficiency of flesh of fish. The chelating agent can complex metal ions in fish meat and eliminate metal ions which are easy to cause harmful oxidation. The components in the preservative can erode cell walls of microorganisms such as bacteria and the like to enter the cells so as to denature active substances such as proteins and the like in the cells, or inhibit the activity of the microorganisms such as bacteria and fungi to a certain extent so as to protect the fish meat from being invaded by the microorganisms in the external environment in the dehydration process. The thickener and the film-forming agent are the main components of the gel film and are used for forming stable gel with moderate viscosity.

The invention is further configured to: the moisture keeping component is one or more selected from glycerol, xylitol, sodium lactate, sorbitol, maltulose and erythritol.

The invention is further configured to: the chelating agent is one of a composition of citric acid and sodium citrate (1-2) to 1 or EDTA.

By adopting the technical scheme, the sodium citrate and the citric acid form a chelating agent system, the complex and the ligand metal ions are combined through the coordination bond to form a chelate with a ring structure, the chelate has a stable structure, the metal ions have a certain low-oxygen effect, and the metal ions in the fish meat are matched and chelated by the chelating agent to weaken the oxidation effect of the metal ions on the fish meat. And when the metal ions are chelated, the metal ions have good inhibition effect on the water filling phenomenon in the fish pickling process.

The invention is further configured to: the preservative comprises the following components in percentage by weight:

20-40% of nisin;

40-60% of sodium diacetate;

10-20% of natamycin.

By adopting the technical scheme, the nisin is a polypeptide substance, can inhibit most gram-positive bacteria, has strong inhibiting effect on spores of bacillus, has good antibacterial and antiseptic capabilities, can be quickly hydrolyzed into amino acid under the physiological pH condition of a human body and the action of α -chymotrypsin after being eaten, does not change normal flora in intestinal tracts of the human body and generate antibacterial problems such as other antibiotics, and is a natural preservative with high efficiency, no toxicity, safety and no side effect.

The invention is further configured to: the thickener is one or more selected from sodium carboxymethylcellulose, xanthan gum, gellan gum and locust bean gum.

The invention is further configured to: the moisture preserving and corrosion preventing gel is further added with 2-3 wt% of saturated saline water and 0.5-1.2 wt% of spice extract.

Compared with the prior art, the invention has the beneficial effects that:

1. the surface of the fish is coated with a layer of moisture preserving and corrosion preventing glue to weaken the hardening of the surface of the fish and improve the water loss speed of the air-dried fish, thereby improving the efficiency of fish pickling;

2. by adding the chelating agent, the preservative and other auxiliaries into the moisture-preserving preservative glue, the moisture-preserving preservative layer can preserve moisture on the surface of the fish meat to prevent hardening, and the success rate of pickling can be improved.

Drawings

FIG. 1 is a process flow diagram of the present invention.

Detailed Description

The present invention will be described in detail with reference to examples.