阅读说明：本技术 鱼生制作方法 (Method for making raw fish ) 是由 张业辉 廖森泰 焦文娟 赵甜甜 冯志明 于 2021-08-03 设计创作，主要内容包括：本发明公开了一种鱼生制作方法,包括以下步骤：将鱼柳涂抹复合酶解液,置于-80℃冷冻,然后再转移至0～-4℃放置,使鱼柳温度回升到-6～-4℃；再涂抹保鲜剂,所得鱼柳置于超高压设备中处理,最后切片。本发明专门针对鱼肉中华支睾吸虫的生理特点,采用低温冰晶结合抑虫天然化合物,再通过超高压处理加剧了低温冰晶和抑虫天然化合物对虫体的损伤达到灭虫效果。在灭杀华支睾吸虫的同时,最大程度保留鱼生新鲜的味道与口感。(The invention discloses a method for making raw fish, which comprises the following steps: coating the fish fillets with the compound enzymatic hydrolysate, freezing at-80 ℃, and then transferring to 0-4 ℃ for placing to ensure that the temperature of the fish fillets is raised to-6-4 ℃; coating antistaling agent, treating the fish fillet in ultrahigh pressure equipment, and slicing. The invention aims at the physiological characteristics of the fish clonorchis sinensis, adopts low-temperature ice crystals combined with insect-inhibiting natural compounds, and then aggravates the damage of the low-temperature ice crystals and the insect-inhibiting natural compounds to the fish clonorchis sinensis by ultrahigh pressure treatment to achieve the effect of killing insects. The taste and the mouthfeel of the fresh fish are kept to the maximum extent while the clonorchis sinensis is killed.)

1. The preparation method of the raw fish is characterized by comprising the following steps:

(1) mixing the Antarctic icefish with water, mincing, adding trypsin and alkaline protease, adding chitosan 23-27% of the weight of the Antarctic icefish, soybean protein isolate 16.2-18.8% of the weight of the Antarctic icefish and water, and stirring for reaction to obtain Antarctic icefish complex enzymatic hydrolysate;

(2) smearing the Antarctic icefish compound enzymatic hydrolysate on the fish fillets, putting the fish fillets into a packaging bag, vacuumizing, freezing at-80 ℃, and then transferring to 0-4 ℃ for placing to ensure that the temperature of the fish fillets is raised to-6-4 ℃;

(3) taking 0.12-0.18 g of sodium tripolyphosphate, 0.03-0.04 g of sodium citrate, 0.25-0.30 g of sodium carbonate, 0.06-0.08 g of sodium bicarbonate, 2.0-2.2 g of mulberry leaf juice extract and 0.005-0.009 g of tea polyphenol per hundred g of fish meat, dissolving in 10-15ml of water, blending into a preservative, and coating the preservative on the fish fillets;

(4) and (4) vacuumizing and packaging the fish fillets obtained in the step (3), then placing the fish fillets in ultrahigh pressure equipment for processing for a period of time, releasing pressure, then taking out the fish fillets, cutting the vacuum bag, taking out the fish fillets, and cutting the fish fillets into thin fish slices for eating.

2. The method of manufacturing according to claim 1, wherein: the trypsin and the alkaline protease in the step (1) are added in the total amount of 12000-18000U/g Antarctic icefish.

3. The method of manufacturing according to claim 1, wherein: the stirring reaction in the step (1) is carried out for 140 minutes in 100-.

4. The method of manufacturing according to claim 1, wherein: the fish fillets in the step (2) are prepared from fresh and alive grass carps.

5. The method of manufacturing according to claim 1, wherein: temporarily culturing the grass carp in clear water for 20-30 days without feeding food in the fish fillet in the step (2); fishing out the grass carp, stunning, cutting the head and the tail of the grass carp, inserting a water pipe into a blood vessel at the head of the grass carp, and flushing blood in the grass carp out of the body of the grass carp to ensure that the grass carp is white and tender; removing the head, the bones and the internal organs, cutting two fillets on two sides of the grass carp, washing the fillets clean, removing the skin and the red meat on a cutting board, and adsorbing water on the surface of the fish meat to obtain the grass carp fillet.

6. The method of manufacturing according to claim 1, wherein: and (3) freezing at-80 ℃ for 4.5-5 hours.

7. The method of manufacturing according to claim 1, wherein: and (4) setting the pressure of the ultrahigh pressure equipment in the step (4) to be 120-150MPa, and keeping for 12-16 minutes.

8. A raw fish, which is characterized in that: is prepared by the method of any one of claims 1 to 7.

Technical Field

The invention belongs to the field of food processing, and particularly relates to a method for making raw fish.

Background

The raw fish is also called sashimi, and the ancient name is fish cut meat or fish into thin slices, cut meat or fish into thin slices or , which is a general name of food for cutting fresh raw fish into slices and dipping with seasonings. The fresh water fish has fresh and sweet taste, fine meat quality and great market demand. However, freshwater fish still has certain risk in the aspect of edible safety, and eaters are prone to diseases such as liver fluke and the like, so that the health of human bodies is affected, and the popularization of the freshwater fish food is difficult.

In recent years, by controlling the culture environment of freshwater fish of special fish growth and researching the influence of non-thermal processing technology on parasites and cysticercosis thereof in the freshwater fish, the method not only considers the taste and texture of the fish growth, but also explores the technology for reducing the harm of the parasites and controlling the parasite, and enhances the diet safety of people eating the freshwater fish.

Disclosure of Invention

The invention aims to provide a method for preparing raw fish, which can kill clonorchis sinensis and keep the fresh taste and mouthfeel of the raw fish to the maximum extent.

The purpose of the invention is realized by the following technical scheme:

a method for preparing raw fish comprises the following steps:

(1) mixing the Antarctic icefish with water, mincing, adding trypsin and alkaline protease, adding chitosan 23-27% of the weight of the Antarctic icefish, soybean protein isolate 16.2-18.8% of the weight of the Antarctic icefish and water, and stirring for reaction to obtain Antarctic icefish complex enzymatic hydrolysate;

the trypsin and the alkaline protease in the step (1) are preferably added in the total amount of 12000-18000U/g Antarctic icefish, and the addition amount is further preferably 15000U/g Antarctic icefish;

the stirring reaction in the step (1) is preferably carried out for 100-140 minutes;

(2) smearing the Antarctic icefish compound enzymatic hydrolysate on the fish fillets, putting the fish fillets into a vacuum packaging bag, vacuumizing, freezing at-80 ℃, and then transferring to 0-4 ℃ for placing to ensure that the temperature of the fish fillets is raised to-6-4 ℃;

the fish fillet in the step (2) is preferably prepared from fresh grass carp (grass carp); specifically, temporarily culturing grass carp in clear water for 20-30 days without feeding food; fishing out the fish, stunning, cutting the head and tail of the fish, inserting a fine rubber water pipe into a blood vessel at the head of the fish, and flushing blood in the grass carp out of the body to make the meat white and tender; removing heads, bones and internal organs, cutting two fillets on two sides of the grass carp, washing the fillets clean, removing fish skin and red meat on a cutting board, and wrapping and adsorbing water on the surface of the fish meat by using fine gauze to obtain grass carp fillets;

freezing at-80 deg.C, preferably 4.5-5 hr;

(3) taking 0.12-0.18 g of sodium tripolyphosphate, 0.03-0.04 g of sodium citrate, 0.25-0.30 g of sodium carbonate, 0.06-0.08 g of sodium bicarbonate, 2.0-2.2 g of mulberry leaf juice extract and 0.005-0.009 g of tea polyphenol per hundred g of fish meat, dissolving in 10-15ml of water, blending into a preservative, and coating the preservative on the fish fillets;

(4) vacuumizing and packaging the fish fillets obtained in the step (3), then placing the fish fillets in ultrahigh pressure equipment for processing for a period of time, releasing pressure, then taking out the fish fillets, cutting the vacuum bag, taking out the fish fillets, and cutting the fish fillets into thin fish slices for eating;

and (4) setting the pressure of the ultrahigh pressure equipment in the step (4) to be 120-150MPa, and keeping for 12-16 minutes.

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

the invention aims at the physiological characteristics of the fish clonorchis sinensis, adopts low-temperature ice crystals combined with insect-inhibiting natural compounds, and then aggravates the damage of the low-temperature ice crystals and the insect-inhibiting natural compounds to the fish clonorchis sinensis by ultrahigh pressure treatment to achieve the effect of killing insects. The taste and the mouthfeel of the fresh fish are kept to the maximum extent while the clonorchis sinensis is killed.

Detailed Description

The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto.

The test method related by the invention comprises the following steps:

1. water holding capacity measurement (WHC)

About 2g of the sample wet basis (to the nearest 0.001g) was accurately weighed, cut into small pieces and weighed. Then, the sample was wrapped with filter paper having a diameter of 110mm, placed in a 50ml centrifuge tube, centrifuged at 4 ℃ for 10min, rotated at 4000g, centrifuged, and then taken out, the filter paper was taken out, and weighed. Each sample was tested three times and the formula calculated as follows:

wherein the sample mass-Wa (g) before centrifugation; sample Mass after centrifugation-Wb (g)

2. Volatile basic nitrogen determination

Removing shell, skin, head, viscera, bone and spine of aquatic product, collecting edible part, grinding, and stirring. Weighing 2.5g (accurate to 0.001g) of sample, adding 20ml of water to uniformly disperse the sample in the sample solution, soaking for 30min, and measuring by using an automatic Kjeldahl apparatus. Each sample was measured 3 times.

3. Microscopic observation method

The thin fillets were laid flat on a cover glass, magnified 200 times, observed with a microscope, and eggs of parasites were searched.

Example 1

A method for preparing raw fish comprises the following steps:

step 1: fresh grass carp (grass carp) of 2 jin is selected and temporarily cultured in clear water for 20-30 days without feeding food. Fishing out the fish, making the fish dizzy, cutting the head and tail of the fish, inserting the thin rubber water pipe into the blood vessel at the head of the fish, and flushing the blood in the grass carp out of the body to make the meat white and tender. Removing the head, bones and viscera, cutting two fillets on two sides of the grass carp, washing, removing the skin and red meat on a special clean chopping board, and wrapping with fine gauze to adsorb water on the surface of the fish meat to obtain the grass carp fillet.

Step 2: mixing Antarctic icefish and distilled water according to a ratio of 1:8, smashing and stirring, stirring for 30 minutes, adding complex enzyme (trypsin and alkaline protease) (15000U/g), then taking the weight of the Antarctic icefish as 100 as reference, adding chitosan (27), soy protein isolate (17.5) and distilled water (250), and continuing stirring for 100 minutes. Spraying the grass carp and fish fillet with the Antarctic icefish composite enzymolysis liquid, putting into a vacuum packaging bag, and vacuumizing. Putting the fish fillets into a low-temperature refrigerator at minus 80 ℃, standing for 5 hours, taking out the fish fillets, putting the fish fillets into a refrigerator at 0 ℃, standing for 150 minutes until the temperature of the fish fillets rises to minus 4 ℃.

And step 3: preparing the preservative, wherein the preservative is calculated by every hundred grams of fish meat: sodium tripolyphosphate (0.18 g), sodium citrate (0.035 g), sodium carbonate (0.25 g), sodium bicarbonate (0.08 g), mulberry leaf juice extract (2.1 g), tea polyphenol (0.005 g), dissolve in 10-15ml of solution, spray on the fish fillet.

The mulberry leaf juice extract is prepared by the following steps:

cleaning edible folium Mori, drying in the shade at low temperature, pulverizing, extracting with n-butanol at 35 deg.C for 4-6 hr, rotary evaporating solvent, extracting with 85% ethanol at 35 deg.C for 3-5 hr, rotary evaporating solvent, adding water at 35 deg.C, extracting for at least 2 hr, centrifuging at 4000g, collecting supernatant, and freeze drying to obtain folium Mori juice extract.

And 4, step 4: vacuumizing and packaging the grass carp fillets, placing the grass carp fillets in food-grade ultrahigh-pressure equipment, setting the pressure to be 120-150MPa, and keeping the pressure for 12 minutes. And (3) taking out after pressure relief, cutting the vacuum bag, taking out the fish fillets, cutting the fish fillets into thin fish fillets on a special chopping board, and dipping the fish fillets with seasonings for eating after the fish fillets are placed on a plate. Or the vacuum-pumping bag taken out after pressure relief is placed in a refrigerator at the temperature of-2 ℃, the fish can be eaten within 12 hours, and the fish can also keep better flavor and quality.

Example 2

A method for preparing raw fish comprises the following steps:

step 1: the same as example 1;

step 2: mixing Antarctic icefish and distilled water according to a ratio of 1:9, smashing and stirring, stirring for 30 minutes, adding complex enzyme (trypsin and alkaline protease) (15000u/g), then adding chitosan (25), soybean protein isolate (16.2) and distilled water (240) by taking the weight of the Antarctic icefish as reference, and continuing stirring for 140 minutes. Spraying the grass carp and fish fillet with the Antarctic icefish composite enzymolysis liquid, putting into a vacuum packaging bag, and vacuumizing. Putting the fish fillets into a low-temperature refrigerator at minus 80 ℃, standing for 4.7 hours, taking out the fish fillets, putting the fish fillets into a refrigerator at 0 ℃, standing for 120 minutes, and rising the temperature of the fish fillets to minus 5 ℃.

And step 3: preparing the preservative, wherein the preservative is calculated by every hundred grams of fish meat: sodium tripolyphosphate (0.15 g), sodium citrate (0.04 g), sodium carbonate (0.27 g), sodium bicarbonate (0.07 g), mulberry leaf juice extract (2.2 g, prepared as in example 1), tea polyphenols (0.009 g), dissolved in 10ml of solution, and sprayed onto fish fillets.

And 4, step 4: vacuumizing and packaging the grass carp fillets, placing the grass carp fillets in food-grade ultrahigh-pressure equipment, setting the pressure to be 135MPa, and keeping the pressure for 14 minutes. And (3) taking out after pressure relief, cutting the vacuum bag, taking out the fish fillets, cutting the fish fillets into thin fish fillets on a special chopping board, and dipping the fish fillets with seasonings for eating after the fish fillets are placed on a plate. Or the vacuum-pumping bag taken out after pressure relief is placed in a refrigerator at the temperature of-4 ℃, the fish can be eaten within 12 hours, and the fish can also keep better flavor and quality.

Example 3

A method for preparing raw fish comprises the following steps:

step 1: the same as example 1;

step 2: mixing Antarctic icefish and distilled water at a ratio of 1:10, smashing and stirring, stirring for 30 minutes, adding complex enzyme (trypsin and alkaline protease) (15000u/g), then adding chitosan (23), soy protein isolate (18.8) and distilled water (230) with the weight of the Antarctic icefish as 100, and continuing stirring for 120 minutes. Spraying the grass carp and fish fillet with the Antarctic icefish composite enzymolysis liquid, putting into a vacuum packaging bag, and vacuumizing. Putting the fish fillets into a low-temperature refrigerator at minus 80 ℃, standing for 4.5 hours, taking out the fish fillets, putting the fish fillets into a refrigerator of 0, standing for 180 minutes, and rising the temperature of the fish fillets to minus 6 ℃.

And step 3: preparing the preservative, wherein the preservative is calculated by every hundred grams of fish meat: sodium tripolyphosphate (0.12 g), sodium citrate (0.03 g), sodium carbonate (0.30 g), sodium bicarbonate (0.06 g), mulberry leaf juice extract (2.0 g, prepared as in example 1), tea polyphenols (0.007 g), dissolved in 15ml of solution, were sprayed onto fish fillets.

And 4, step 4: vacuumizing and packaging the grass carp fillets, placing the grass carp fillets in food-grade ultrahigh-pressure equipment, setting the pressure to be 120MPa, and keeping the pressure for 16 minutes. And (3) taking out after pressure relief, cutting the vacuum bag, taking out the fish fillets, cutting the fish fillets into thin fish fillets on a special chopping board, and dipping the fish fillets with seasonings for eating after the fish fillets are placed on a plate. Or the vacuum-pumping bag taken out after pressure relief is placed in a refrigerator at the temperature of-2 ℃, the fish can be eaten within 12 hours, and the fish can also keep better flavor and quality.

The texture parameters and the killing effect on clonorchis sinensis of the fish fillets obtained in examples 1 to 3 and other preparation methods are shown in Table 1:

TABLE 1 different treatments for killing clonorchis sinensis

The fish slices infected with parasitic ova are divided into 9 groups, the fish slices are respectively treated according to the fish fillet treatment method in the table 1, after treatment, whether the live clonorchis sinensis/ova exist or not is firstly detected, and then the water holding capacity and the value of volatile basic nitrogen (TVB-N) of the fish slices are detected.

The results in table 1 show that no viable parasite eggs were detected and the eggs broke by the 3 example methods of the present invention.

Parasite eggs with ultrahigh pressure of 500MPa are all broken, small round eggs are detected at ultrahigh pressure of 100 MPa and 300MPa, and a plurality of eggs are detected in other groups by taking samples without any treatment as control groups.

In the aspect of water holding capacity, the fish produced by the 3 examples of the invention is closer to fresh grass carp meat, and the volatile salt-based nitrogen value also shows that the freshness of the meat is higher. The two data sets of the other sample groups are still in a gap with respect to fresh grass carp.

The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.