阅读说明：本技术 冷冻乌鱼蛋片的制备方法 (Preparation method of frozen cuttlefish egg slices ) 是由 郭晓华 张永勤 徐波 董浩 于 2021-09-03 设计创作，主要内容包括：本发明公开了一种冷冻乌鱼蛋片的制备方法,属于海产食品加工技术领域,该方法包括以下步骤：(1)乌鱼蛋预处理、(2)发酵、(3)清洗、(4)蒸煮、(5)泡发、(6)分片、(7)调制、(8)包装与贮存后即得产品；本方法有效提高了乌鱼蛋片的耐冻性,避免了乌鱼蛋片会因磕碰使其失去原有形状的风险,提高了乌鱼蛋片的品质。(The invention discloses a preparation method of frozen snakehead egg slices, belonging to the technical field of seafood processing, and the method comprises the following steps: (1) pretreating snakehead eggs, (2) fermenting, (3) cleaning, (4) cooking, (5) foaming, (6) slicing, (7) blending, (8) packaging and storing to obtain the product; the method effectively improves the freezing resistance of the cuttlefish egg slices, avoids the risk that the cuttlefish egg slices lose the original shape due to collision, and improves the quality of the cuttlefish egg slices.)

1. A preparation method of snakehead egg slices is characterized by comprising the following steps:

pre-treating snakehead eggs: cleaning the periwiny glands of the cuttlefish, removing impurities, removing surface mucous membranes, soaking the cuttlefish in electrolyzed water for 5-30 minutes, and draining to obtain pretreated cuttlefish eggs;

fermenting in step (2): adding sterilized saline water into the pretreated snakehead eggs obtained in the step (1), wherein the concentration of the saline water is 5% -29%, then adding 0.01% -0.1% of lactic acid bacteria and 0.01% -0.1% of streptococcus thermophilus, and then fermenting at the temperature of 5-30 ℃ for 5-40 days to obtain fermented snakehead eggs;

cleaning in step (3): cleaning the fermented snakehead eggs obtained in the step (2) with drinking water to remove surface mucus;

and (4) cooking: putting the cleaned snakehead eggs into a steamer for boiling water, and steaming for 5-60 minutes;

and (5) foaming: adding the snakehead eggs cooked in the step (4) into purified water for soaking for 1-3 hours;

and (6) slicing: stripping the snakehead eggs soaked and foamed in the step (5) into single pieces to obtain snakehead egg slices;

step (7) modulation: taking 100 parts of the cuttlefish egg slices obtained in the step (6) ("parts" are calculated by mass unit, the same below), adding 0.5-5 parts of white granulated sugar, 0.5-5 parts of modified starch, 0.5-5 parts of salt and 0.5-10 parts of 9-degree white vinegar, and uniformly mixing to obtain the spare cuttlefish egg slices;

and (8) packaging and storing: and (4) carrying out vacuum packaging on the spare cuttlefish egg slices obtained in the step (7) by using a vacuum bag, and storing at the temperature of below-18 ℃.

2. The method for preparing cuttlefish egg flakes according to claim 1, wherein the electrolyzed water of step (1) has an available chlorine content of 100 ppm.

Technical Field

The invention relates to the technical field of seafood processing, in particular to a preparation method of frozen cuttlefish egg slices.

Background

The snakehead eggs belong to the Lucai series. Is prepared from the woolly gland of female cuttlefish by cutting the woolly gland of fresh cuttlefish, pickling with the mixture of alum and salt, dewatering, and coagulating protein. When the snakehead eggs are used for braising and soup-boiling, the snakehead eggs need to be torn into slices, and the common processing mode of the snakehead egg slices sold in the market at present is to pack or box the torn snakehead egg slices in bags, then pack the sliced snakehead egg slices and wrap the sliced snakehead egg slices with ice cubes for transportation; however, the snakehead egg slices prepared by the method have poor freezing resistance, are easy to deform or damage due to collision during freezing storage, cause inconvenience for consumers to eat and are easy to discard by mistake as waste products.

Disclosure of Invention

The invention aims to provide a preparation method of snakehead egg slices, and the purpose of improving the freezing resistance of the snakehead egg slices is achieved.

The preparation method of the frozen snakehead egg slices is characterized by comprising the following steps:

the preparation method of the frozen snakehead egg slices is characterized by comprising the following steps:

pre-treating snakehead eggs: cleaning the periwiny glands of the cuttlefish, removing impurities, removing surface mucous membranes, soaking the cuttlefish in electrolyzed water for 5-30 minutes, and draining to obtain pretreated cuttlefish eggs;

fermenting in step (2): adding sterilized saline water into the pretreated snakehead eggs obtained in the step (1), wherein the concentration of the saline water is 5% -29%, then adding 0.01% -0.1% of lactic acid bacteria and 0.01% -0.1% of streptococcus thermophilus, and then fermenting at the temperature of 5-30 ℃ for 5-40 days to obtain fermented snakehead eggs;

cleaning in step (3): cleaning the fermented snakehead eggs obtained in the step (2) with drinking water to remove surface mucus;

and (4) cooking: putting the cleaned snakehead eggs into a steamer for boiling water, and steaming for 5-60 minutes;

and (5) foaming: adding the snakehead eggs cooked in the step (4) into purified water for soaking for 1-3 hours;

and (6) slicing: stripping the snakehead eggs soaked and foamed in the step (5) into single pieces to obtain snakehead egg slices;

step (7) modulation: taking 100 parts of the cuttlefish egg slices obtained in the step (6) ("parts" are calculated by mass unit, the same below), adding 0.5-5 parts of white granulated sugar, 0.5-5 parts of modified starch, 0.5-5 parts of salt and 0.5-10 parts of 9-degree white vinegar, and uniformly mixing to obtain the spare cuttlefish egg slices;

and (8) packaging and storing: and (4) carrying out vacuum packaging on the spare cuttlefish egg slices obtained in the step (7) by using a vacuum bag, and storing at the temperature of below-18 ℃.

The preparation method of the frozen snakehead egg slices adopts the ootheca of female cuttlefish, and is prepared by the procedures of cleaning, fermenting, stewing, soaking, slicing, modulating and the like, and has the following positive effects:

1. in the method, the snakehead eggs are pickled by adopting the saline water, so that the snakehead eggs can be fully contacted with the saline water, the fermentation time is shortened, the production efficiency is improved, and meanwhile, the fishy smell can be effectively removed, and the method is economical and practical;

2. in the method, the cuttlefish eggs are pretreated by soaking the cuttlefish eggs in the electrolyzed water, so that the mixed bacteria on the surfaces of the cuttlefish eggs can be effectively removed, and the breeding of the mixed bacteria in the fermentation process is avoided;

3. the salt water used in the fermentation process is subjected to sterilization treatment, and the lactic acid bacteria and the streptococcus thermophilus are added in the fermentation process, so that the growth of mixed bacteria can be effectively inhibited, the generation of volatile basic nitrogen is avoided, and simultaneously the brittleness and the elasticity of the cuttlefish egg slices can be kept;

4. in the method, the snakehead eggs are cooked, so that the textures among the snakehead egg slices are clearer, the stripping of the snakehead egg slices is facilitated, the production efficiency is improved, and the shape and the elasticity of the snakehead egg slices can be kept;

5. according to the method, the white granulated sugar and the modified starch are added in the cuttlefish egg slices during the modulation, so that the properties of the cuttlefish egg slices can be maintained, the freezing resistance of the cuttlefish egg slices is enhanced, and the frozen cuttlefish egg slices are complete and crisp and elastic in taste.

In conclusion, the method can effectively improve the freezing resistance of the cuttlefish egg slices, avoid the risk that the cuttlefish egg slices lose the original shapes due to collision, and improve the quality of the cuttlefish egg slices.

Detailed Description

Example 1

Taking 100g of snakehead eggs, cleaning, removing impurities, removing surface mucosa, soaking in 100ppm of electrolytic water for 5 minutes, and draining; adding the drained snakehead eggs into sterilized saline water, wherein the concentration of the saline water is 29%, adding 0.03% of lactic acid bacteria and 0.01% of streptococcus thermophilus, and fermenting for 15 days at the temperature of 10 ℃; cleaning the fermented snakehead eggs with drinking water to remove surface mucus; putting the cleaned snakehead eggs into a steamer for boiling water, and steaming for 20 minutes; adding the steamed snakehead eggs into purified water for soaking for 3 hours; stripping the soaked snakehead eggs into single pieces; then adding 3 parts of white granulated sugar, 1 part of modified starch, 0.5 part of salt and 2 parts of 9-degree white vinegar into 100 parts of snakehead egg slices, uniformly mixing for later use, finally carrying out vacuum packaging by using a vacuum bag, and storing at the temperature below-18 ℃ after single freezing.

Example 2

Taking 100g of snakehead eggs, cleaning, removing impurities, removing surface mucosa, soaking in 100ppm of electrolytic water for 5 minutes, and draining; adding the drained snakehead eggs into sterilized saline water, wherein the concentration of the saline water is 15%, adding 0.1% of lactic acid bacteria and 0.1% of streptococcus thermophilus, and fermenting for 8 days at the temperature of 30 ℃; cleaning the fermented snakehead eggs with drinking water to remove surface mucus; putting the cleaned snakehead eggs into a steamer for boiling water to be steamed for 5 minutes; adding the steamed snakehead eggs into purified water for soaking for 2 hours; stripping the soaked snakehead eggs into single pieces; then adding 0.5 part of white granulated sugar, 0.5 part of modified starch, 1 part of salt and 0.5 part of 9-degree white vinegar into 100 parts of snakehead egg slices, uniformly mixing for later use, finally carrying out vacuum packaging by using a vacuum bag, and storing at the temperature below-18 ℃ after single freezing.

Example 3

Taking 100g of snakehead eggs, cleaning, removing impurities, removing surface mucosa, soaking in 100ppm of electrolytic water for 20 minutes, and draining; adding the drained snakehead eggs into sterilized saline water, wherein the concentration of the saline water is 5%, adding 0.01% of lactic acid bacteria and 0.05% of streptococcus thermophilus, and fermenting for 5 days at the temperature of 5 ℃; cleaning the fermented snakehead eggs with drinking water to remove surface mucus; putting the cleaned snakehead eggs into a steamer for boiling water, and steaming for 60 minutes; adding the steamed snakehead eggs into purified water for soaking for 1 hour; stripping the soaked snakehead eggs into single pieces; then adding 5 parts of white granulated sugar, 5 parts of modified starch, 3 parts of salt and 10 parts of 9-degree white vinegar into 100 parts of snakehead egg slices, uniformly mixing for later use, finally carrying out vacuum packaging by using a vacuum bag, and storing at the temperature below-18 ℃ after single freezing.

Example 4

Taking 100g of snakehead eggs, cleaning, removing impurities, removing surface mucosa, soaking in 100ppm of electrolytic water for 10 minutes, and draining; adding the drained snakehead eggs into sterilized saline water with the concentration of 20 percent, adding 0.08 percent of lactic acid bacteria and 0.03 percent of streptococcus thermophilus, and fermenting for 20 days at the temperature of 15 ℃; cleaning the fermented snakehead eggs with drinking water to remove surface mucus; putting the cleaned snakehead eggs into a steamer for boiling water to be steamed for 40 minutes; adding the steamed snakehead eggs into purified water for soaking for 1.5 hours; stripping the soaked snakehead eggs into single pieces; then adding 4 parts of white granulated sugar, 2 parts of modified starch, 5 parts of salt and 6 parts of 9-degree white vinegar into 100 parts of snakehead egg slices, uniformly mixing for later use, finally carrying out vacuum packaging by using a vacuum bag, and storing at the temperature below-18 ℃ after single freezing.

Example 5

Taking 100g of snakehead eggs, cleaning, removing impurities, removing surface mucosa, soaking in 100ppm of electrolytic water for 25 minutes, and draining; adding the drained snakehead eggs into sterilized saline water, wherein the concentration of the saline water is 18%, adding 0.02% of lactic acid bacteria and 0.03% of streptococcus thermophilus, and fermenting for 40 days at the temperature of 8 ℃; cleaning the fermented snakehead eggs with drinking water to remove surface mucus; putting the cleaned snakehead eggs into a steamer for boiling water, and steaming for 10 minutes; adding the steamed snakehead eggs into purified water for soaking for 2.5 hours; stripping the soaked snakehead eggs into single pieces; then adding 2 parts of white granulated sugar, 1 part of modified starch, 4 parts of salt and 3 parts of 9-degree white vinegar into 100 parts of snakehead egg slices, uniformly mixing for later use, finally carrying out vacuum packaging by using a vacuum bag, and storing at the temperature below-18 ℃ after single freezing.

The sensory and physicochemical indexes of the cuttlefish egg slices prepared in examples 1 to 5 were compared with those of commercially available cuttlefish egg slices as follows:

while the present invention has been described with reference to particular embodiments, it will be understood by those skilled in the art that various changes, additions and substitutions may be made without departing from the scope of the present invention as defined in the accompanying claims. Modifications, additions and substitutions by persons skilled in the art of the present invention which are equivalent to those of the art disclosed above are possible without departing from the spirit and scope of the invention; any equivalent modifications, additions and substitutions to the embodiments described above according to the actual techniques of the invention are within the scope of the technical solution of the invention.