阅读说明：本技术 一种金枪鱼血粉及其制备方法 (Tuna blood powder and preparation method thereof ) 是由 曲晓光 赵志峰 吴茜 靳岳 肖学军 谭建民 于 2019-11-19 设计创作，主要内容包括：本发明公开了一种金枪鱼血粉及其制备方法,色泽鲜红、无异味的金枪鱼血合洗净后,以酵母菌进行生物发酵,随后再加入中性蛋白酶在pH值为7的条件下水浴保温0.5-2h,随后将脱腥血合肉上的残留物质涮洗干净,置于蒸煮锅内蒸煮20-40min,使原料充分熟化。干燥时先采用高密度滤网包住熟化后的干净鱼血合肉,并挤压预脱水,随后置于烘箱内烘烤,并粉碎、过筛、紫外灯光杀菌,即可获得一种金枪鱼血粉。发明的工艺能让产品内部结构松散,去腥过程中还有效抑制微生物的滋生,提高了后期储存过程中的抗结块效果,延长了保存时间。保证了血粉的营养性、食品安全性和保健功能,而且显著提高了血粉的益生性和质量稳定性,能有效提升产品中的铁元素的吸收利用率。(The invention discloses tuna blood powder and a preparation method thereof, wherein tuna blood powder which is bright red in color and has no peculiar smell is washed, is subjected to biological fermentation by yeast, is added with neutral protease, is subjected to water bath heat preservation for 0.5-2h under the condition that the pH value is 7, is rinsed clean from residual substances on deodorized hemoglobins, and is placed in a cooking pot for cooking for 20-40min, so that the raw materials are fully cured. During drying, the cured clean fish blood meat is wrapped by a high-density filter screen, extruded and pre-dehydrated, then placed in an oven for baking, crushed, sieved and sterilized by ultraviolet light, and the tuna blood powder is obtained. The process of the invention can loosen the internal structure of the product, effectively inhibit the breeding of microorganisms in the deodorization process, improve the anti-caking effect in the later storage process and prolong the storage time. The nutrition, food safety and health care function of the blood meal are ensured, the probiotic property and quality stability of the blood meal are obviously improved, and the absorption utilization rate of the iron element in the product can be effectively improved.)

1. A preparation method of tuna blood powder is characterized by comprising the following steps:

(1) pretreatment of raw materials: selecting tuna blood-mixed meat with bright red color and no peculiar smell, and cleaning with flowing water to remove impurities to obtain pretreated blood-mixed meat for later use;

(2) removing fishy smell: carrying out microbial fermentation on the pretreated recombined meat in combination with an enzyme method to remove fishy smell, so as to obtain deodorized recombined meat for later use;

(3) curing: washing the deodorized blood-mixed meat for 1-2 times, and steaming in a steaming pot to fully cure the raw materials to obtain cured blood-mixed meat;

(4) and (3) dehydrating: wrapping the cured blood-mixed meat with a high-density filter screen, and extruding and pre-dehydrating to obtain dehydrated blood-mixed meat;

(5) drying: putting the dehydrated fish-blood-mixed meat into an oven for drying to obtain dried blood-mixed meat;

(6) crushing: placing the dried blood-mixed meat into a high-speed crusher for crushing, and sieving with a sieve of 100-120 meshes to obtain crushed blood-mixed meat;

(7) packaging: irradiating the crushed blood-mixed meat under ultraviolet light for sterilization, and packaging and storing according to requirements to obtain the tuna blood powder.

2. The preparation method according to claim 1, wherein the microbial fermentation combined enzymatic deodorization in step (2) is as follows: firstly adding saccharomycetes into cleaned blood-mixed meat for biological fermentation, then adding neutral protease, regulating pH value to 7, and carrying out water bath heat preservation treatment.

3. The method according to claim 1, wherein the cooking time in the step (3) is 20 to 40 min.

4. The preparation method of claim 1, wherein the oven temperature in the step (5) is 50-70 ℃, and the dried meat is dried until the moisture content of the blood-mixed meat is less than 10%.

5. The method according to claim 1, wherein the ultraviolet irradiation time in the step (7) is 30 to 90 min.

6. The method according to claim 2, wherein the yeast is used in an amount of 1-5% by mass of the blood-mixed meat.

7. The method according to claim 2, wherein the temperature of the biological fermentation is 37 ℃ and the fermentation time is 10-30 min.

8. The method according to claim 2, wherein the neutral protease is used in an amount of 1-5% by mass of the blood-mixed meat.

9. The preparation method of claim 2, wherein the temperature of the water bath is 55 ℃ and the holding time is 0.5-2 h.

10. Tuna blood meal made according to any of the methods of making of claim 1 ~ 9.

Technical Field

The invention relates to the technical field of food processing, in particular to a method for preparing blood powder by using tuna blood mixed meat and the tuna blood powder prepared by the method.

Background

The blood meal is an unconventional animal source feed, and the processing method of the blood meal roughly comprises a physical method, a cooking method, a puffing method, an enzymolysis method and the like. The cooking method is a traditional processing method and comprises the following basic steps: the fresh blood is cooked in a big pot, taken out and then spread on the ground for drying in the sun. The environmental pollution is serious, firstly, water pollution is caused, and the boiled wastewater and the rain-drenched wastewater cannot be collected and discharged; secondly, air pollution, odor generated by putrefaction can not be treated and is discharged into the air, thus causing pollution through the environment. Moreover, the feather and impurities are abundant, which is not favorable for the recycling of the product. In addition, the preparation method is improper, the blood powder is easy to agglomerate, the preparation process is complicated, the original nutrient components in the blood are damaged, and the prepared blood powder particles are easy to agglomerate. After being cooked as a seasoning, the seasoning not only affects the taste of dishes, but also nutrient substances of blood per se cannot be absorbed by human bodies.

The catching amount of tuna as a main catching variety is on the rise year by year, but the tuna has heavy fishy smell of the blood flesh, cannot be eaten and is generally used as animal feed and not fully utilized. However, the nutritive value of the blood-mixed meat is very high: calculated by tuna blood complex meat which is dried to constant weight, the protein content is generally 75-81%, the fat content is 7-11%, and the content of unsaturated fatty acid accounts for 37-58% of the total fat content and is higher than that of white meat. For the blood-mixed meat, no research report of preparing the blood-mixed meat into blood powder is seen on the market,the blood meal prepared by the raw materials has more nutrient components and higher content than other products, contains protein, fat, amino acid, fatty acid, mineral substances, vitamins and the like in fish meat, also contains microelements such as iron, calcium, zinc and the like in fish blood, has very rich nutrient value, and therefore, the flavor of the blood meal needs to be improved. The prior methods for removing fishy smell of fish products mainly comprise three main types: physical deodorization, chemical deodorization and biological deodorization. Li Shufang, etc. using citric acid, beta-CD embedding and CaCl₂The mixed solution is soaked, and the tuna meat is subjected to fishy smell removal treatment by methods of ethanol extraction and the like to obtain a certain effect. The results of the soaking deodorization method adopted in the process research of the dried tuna floss of Li Yujin and the like show that the deodorization purpose can be achieved when 1 percent of NaCl and 40 percent of ethanol are used as soaking agents, and the fat content in the sample can be effectively reduced. The two methods have the effect, but the operation process is relatively complex. Therefore, how to effectively remove the fishy smell of the blood complex meat while ensuring the bioavailability of the iron element in the blood complex meat is worthy of deep discussion by the technical personnel in the field.

Based on the analysis, the invention adopts a special fishy smell removing technology to carry out fishy smell removing treatment, and the function of the invention is mainly shown in that on one hand, the fishy smell removing time can be shortened, and the fishy smell removing effect can be enhanced; on the other hand, the bioavailability of the iron element in the product is improved, and the digestion and absorption of a human body are facilitated.

Disclosure of Invention

In view of the defects, the invention provides the tuna blood meal prepared by fully utilizing the tuna blood meat resource, which has low fishy smell, rich iron content, high bioavailability and strong human body digestibility. The invention is realized by the following means:

a preparation method of tuna blood powder comprises the following steps:

(1) pretreatment of raw materials: selecting tuna blood-mixed meat with bright red color and no peculiar smell, and cleaning with flowing water to remove impurities to obtain pretreated blood-mixed meat for later use;

(2) removing fishy smell: carrying out microbial fermentation on the pretreated recombined meat in combination with an enzyme method to remove fishy smell, so as to obtain deodorized recombined meat for later use;

(3) curing: washing the deodorized blood-mixed meat for 1-2 times, and steaming in a steaming pot to fully cure the raw materials to obtain cured blood-mixed meat;

(4) and (3) dehydrating: wrapping the cured blood-mixed meat with a high-density filter screen, and extruding and pre-dehydrating to obtain dehydrated blood-mixed meat;

(5) drying: putting the dehydrated fish-blood-mixed meat into an oven for drying to obtain dried blood-mixed meat;

(6) crushing: placing the dried blood-mixed meat into a high-speed crusher for crushing, and sieving with a sieve of 100-120 meshes to obtain crushed blood-mixed meat;

(7) packaging: irradiating the crushed blood-mixed meat under ultraviolet light for sterilization, and packaging and storing according to requirements to obtain the tuna blood powder.

Further, the deodorization by the microbial fermentation combined with the enzyme method in the step (2) is as follows: firstly adding saccharomycetes into cleaned blood-mixed meat for biological fermentation, then adding neutral protease, regulating pH value to 7, and carrying out water bath heat preservation treatment.

Further, the cooking time in the step (3) is 20-40 min.

Further, the temperature of the oven in the step (5) is 50-70 ℃, and the blood-soaked pork is dried until the water content of the blood-soaked pork is less than 10%.

Further, the ultraviolet irradiation time in the step (7) is 30-90 min.

Furthermore, the usage amount of the yeast accounts for 1-5% of the mass of the blood-mixed meat.

Further, the biological fermentation temperature is 37 ℃, and the fermentation time is 10-30 min.

Furthermore, the usage amount of the neutral protease accounts for 1-5% of the mass of the blood-mixed meat.

Further, the temperature of the water bath is 55 ℃, and the heat preservation time is 0.5-2 h.

The invention also discloses tuna blood powder prepared by any one of the preparation methods.

The invention has the beneficial effects that:

1. the method adopts a technology of removing fishy smell by combining microbial fermentation with an enzymatic method to carry out fishy smell removal treatment, improves the fishy smell removal efficiency of the tuna blood powder, reduces the fishy smell degree of the product, and simultaneously, the prepared blood powder has uniform particles and improves the quality of the blood powder.

2. The preparation process disclosed by the invention not only can loosen the internal structure of the product, but also can effectively inhibit the breeding of microorganisms in the deodorization process, improve the anti-caking effect in the later storage process and prolong the storage time.

3. The process reduces the loss of iron element in the processing process of the blood-mixed meat, ensures the nutrition, food safety and health care function of the blood powder, obviously improves the probiotic property and quality stability of the blood powder, and can effectively improve the absorption utilization rate of the iron element in the product.

It should be noted that the technical effect of the present invention is the result of the mutual cooperation and interaction of the process steps and parameters, and is not the superposition of simple processes, and the effect produced by the organic combination of the processes far exceeds the superposition of the functions and effects of each single process, so the present invention has better advancement and practicability.

Detailed Description

Comparative example 1

(1) Raw materials

The raw material of the product is tuna blood-mixed meat, and the raw material with bright red color and no peculiar smell is selected for production.

(2) Cleaning of

The tuna blood-mixed meat is put into water for cleaning, and the aim is to remove dust and impurity particles in the tuna blood-mixed meat. Note that: the cleaning is not excessive, otherwise the loss and waste of the tuna blood can be caused.

(3) Pickling

Mixing the cleaned fish blood meat with fishy smell removing agent, mixing the softened fishbone with fishy smell removing agent, and treating under ultrasonic condition for 20 min. The purpose of this step is to remove fishbone stinking smell, promote the flavor of the product; the fishy smell removing agent comprises white granulated sugar accounting for 1.2% of the mass ratio of the fish blood and the meat, edible salt accounting for 1.2%, ginger powder accounting for 0.3%, white pepper powder accounting for 0.3% and cooking wine accounting for 1.3%.

(4) Rinsing and washing

The pickled fish blood meat needs to be washed for 2 times by clear water, and the aim of washing is to remove the pickling ingredients on the fish blood meat and obtain the pickled clean fish blood meat.

(5) Aging

And (4) placing the rinsed raw materials into a cooking pot for cooking for 30min to fully cure the raw materials.

(6) Dewatering

And (3) wrapping the pickled clean fish blood meat by using a high-density filter screen, and removing most of water in the pickled clean fish blood meat by using a pressure extrusion mode. The aim is to accelerate the dewatering speed and shorten the preparation time of the product.

(7) Drying by baking

And (3) putting the dehydrated fish blood meat mixture into an oven, adjusting the temperature to 70 ℃ and drying to obtain the dried and fishy smell-removed fish blood meat mixture raw material.

(8) Pulverizing and sieving

Pulverizing the dried meat without fishy smell with a high-speed pulverizer, and sieving with 110 mesh sieve.

(9) Sterilizing, packaging and storing

Irradiating the pure tuna bone powder obtained after sieving for 60min under ultraviolet light, and then packaging and storing.