阅读说明：本技术 一种延长即食鱼胶货架期的去腥方法 (Fishy smell removing method for prolonging shelf life of instant fish gelatin ) 是由 杨凤平 张�杰 张雪锋 陈坤 刘标明 雷耀 于 2021-02-26 设计创作，主要内容包括：本发明提供了一种延长即食鱼胶货架期的去腥方法,所述去腥方法,包括以下步骤：步骤一、筛选干鱼胶；步骤二、将干鱼胶用鱼胶处理原料浸泡去腥,之后清洗；步骤三、将步骤二清洗后的干鱼胶进行剪胶处理,之后甩干即可。本发明提供的方法对干鱼胶进行去腥,能够有效解决现有技术中即食鱼胶产品普遍表现去腥不彻底、腥味较重、鱼胶软烂、货架期短,影响消费者对即食鱼胶的接受度,限制即食鱼胶产品发展的问题。此外,使用本申请方法去腥的干鱼胶,保水率接近新鲜鱼胶原料,方便后期清洗等其他深加工工艺,且用该方法去腥改良后的鱼胶原料制备的即食鱼胶货架内口感Q弹、状态优于使用传统去腥方法制备的即食鱼胶,货架期明显延长。(The invention provides a fishy smell removing method for prolonging the shelf life of instant fish glue, which comprises the following steps: step one, screening dry fish glue; step two, soaking the dried fish glue with the fish glue treatment raw material to remove fishy smell, and then cleaning; and step three, carrying out glue shearing treatment on the dried fish glue cleaned in the step two, and then drying the fish glue by spin. The method provided by the invention can remove fishy smell of the dried fish glue, and can effectively solve the problems that the instant fish glue product in the prior art generally has incomplete fishy smell removal, heavier fishy smell, soft and rotten fish glue and short shelf life, the acceptability of consumers to the instant fish glue is influenced, and the development of the instant fish glue product is limited. In addition, the water retention rate of the dried fish glue subjected to fishy smell removal by the method is close to that of a fresh fish glue raw material, other deep processing processes such as later-stage cleaning are facilitated, the instant fish glue prepared from the fish glue raw material subjected to fishy smell removal improvement by the method has a Q-elasticity taste in a shelf, the state of the instant fish glue is superior to that of the instant fish glue prepared by the traditional fishy smell removal method, and the shelf life is obviously prolonged.)

1. A fishy smell removing method for prolonging the shelf life of instant fish gelatin is characterized by comprising the following steps:

step one, screening dry fish glue for later use;

step two, soaking the dried fish glue with the fish glue processing raw material to remove fishy smell, and then cleaning for later use;

step three, the dried fish gelatin cleaned in the step two is subjected to a gelatin shearing treatment,

and step four, washing after the glue shearing treatment, then spin-drying and calculating the foam rate.

2. The method for removing fishy smell of the instant fish glue for prolonging the shelf life of the instant fish glue according to claim 1, wherein the method comprises the following steps: the fish gelatin treatment raw material comprises the following components in parts by weight: 2-10 parts of TG enzyme, 1-15 parts of composite phosphate, 1-5 parts of perilla leaf, 1-5 parts of ginger, 1-5 parts of pepper, 1-5 parts of cinnamon, 1-5 parts of mushroom and 1-3 parts of salt.

3. The method for removing fishy smell of the instant fish glue for prolonging the shelf life of the instant fish glue according to claim 2, wherein the method comprises the following steps: mixing the fish gelatin processing raw material with water according to the mass ratio of 1:5-15 to prepare a fishy smell removing mixed preparation solution, adding dry fish gelatin into the fishy smell removing mixed preparation solution for soaking, wherein the mass ratio of the dry fish gelatin to the fishy smell removing mixed preparation solution is 1:10-25, and then soaking in an environment with the temperature of 25 ℃ for 8-24 hours; preferably, the water is purified water and the water temperature is 25 ℃.

4. The method for removing fishy smell of the instant fish glue for prolonging the shelf life of the instant fish glue according to claim 2, wherein the method comprises the following steps: and step three, draining the fish glue soaked in the step two to remove fishy smell, rinsing with purified water at 25 ℃ for 5-6 times to remove silt, black spots and incidental impurities until the surface of the fish glue is free from slippery feeling, cutting the fish glue and cutting off damaged heads of the fish glue.

5. The method for removing fishy smell of the instant fish glue for prolonging the shelf life of the instant fish glue according to claim 2, wherein the method comprises the following steps: cutting fish gelatin according to width of 2-4cm and length of 4-6cm, washing with purified water at 25 deg.C for 2-3 times, spin-drying at 3000r for 2-5min, calculating foaming rate, and storing in refrigerator.

6. An instant fish gelatin is characterized in that: raw materials for preparing the instant fish glue comprise the dried fish glue with fishy smell removed by the method of any one of claims 1 to 5, red dates, rock candy, tremella powder, quinoa wheat and water, wherein each 150g of raw materials corresponds to 5 to 8 g of the dried fish glue, 1 to 3 grains of red dates, 5 to 9 g of the rock candy, 0.3 g of the tremella powder, 4 to 7 g of the quinoa rice and the balance of water.

7. A method for preparing the instant fish gelatin of claim 6, wherein: comprises screening raw materials, removing fishy smell of dried fish gelatin by the method of any one of claims 1-4, calculating foaming rate, weighing, and blending to obtain the instant fish gelatin.

8. The method of claim 7, wherein: red dates, tremella powder and quinoa wheat are added in the process of weighing the materials.

9. The method of claim 7, wherein: during the preparation process, a mixture of rock candy and water is added.

10. Use of a method according to any one of claims 1 to 5 for fishy smell removal from fish gelatin.

Technical Field

The invention relates to the field of food processing, in particular to a fishy smell removing method for prolonging the shelf life of instant fish glue.

Background

The fish glue is a dry product of swim bladder, is an organ for adjusting sinking and floating of fish, also called fish bubble, and is filled with gas; rich in colloid, so it is called fish glue, also called fish maw and fish glue. The fish glue is named together with cubilose and shark fin, is one of eight delicacies and is really reputed by marine ginseng. The main components of the collagen protein powder are high-grade collagen, various vitamins and various trace elements such as calcium, zinc, iron, selenium and the like. The protein content is as high as 84.2 percent, and the fat is only 0.2 percent, so the food is ideal high-protein low-fat food. Is a raw material for supplementing and synthesizing protein for human body, and is easy to absorb and utilize.

However, the instant fish glue products in the current market generally show incomplete fishy smell removal, heavier fishy smell, soft and rotten fish glue and short shelf life, so that the acceptability of consumers to the instant fish glue is influenced, and the development of the instant fish glue products is limited.

Disclosure of Invention

The invention aims to provide a fishy smell removing method for prolonging the shelf life of instant fish glue, and aims to solve the problems that in the prior art, instant fish glue products generally have incomplete fishy smell removal, heavier fishy smell, soft and rotten fish glue and short shelf life, the acceptability of consumers to the instant fish glue is influenced, and the development of the instant fish glue products is limited.

In order to achieve the above object, the embodiments of the present invention provide the following technical solutions:

according to a first aspect of embodiments of the present invention, there is provided a fishy smell removing method for prolonging the shelf life of instant fish glue, comprising the following steps:

step one, screening dry fish glue for later use;

step two, soaking the dried fish glue with the fish glue processing raw material to remove fishy smell, and then cleaning for later use;

step three, the dried fish gelatin cleaned in the step two is subjected to a gelatin shearing treatment,

and step four, washing after the glue shearing treatment, then spin-drying and calculating the foam rate.

Further, the second step comprises mixing the fish gelatin processing raw material with water according to the mass ratio of 1:5-15 to prepare a fishy smell removing mixed preparation solution, adding dry fish gelatin into the fishy smell removing mixed preparation solution for soaking, wherein the mass ratio of the dry fish gelatin to the fishy smell removing mixed preparation solution is 1:10-25, and then placing the fish gelatin in an environment with the temperature of 25 ℃ for soaking for 8-24 hours; preferably, the water is purified water and the water temperature is 25 ℃.

And further, the third step comprises the steps of firstly removing the fishy smell of the fish gelatin soaked in the second step by draining, then rinsing for 5-6 times by using purified water at 25 ℃ to remove silt, black spots and incidental impurities until the surface of the fish gelatin has no slippery feeling, and then cutting the fish gelatin and cutting off the damaged head of the fish gelatin.

Further, the fourth step comprises cutting the fish gelatin according to the width of 2-4cm and the length of 4-6cm, washing with purified water at 25 ℃ for 2-3 times in a centralized manner, spin-drying at 3000r for 2-5min by using a centrifugal machine, calculating the foaming rate, and finally storing in a refrigeration house for no more than 24 h. The foam expansion rate is the mass ratio of the wet weight to the dry weight of the dried fish gelatin.

Further, the fish gelatin treatment raw materials comprise the following components in parts by weight: 2-10 parts of TG enzyme, 1-15 parts of composite phosphate, 1-5 parts of perilla leaf, 1-5 parts of ginger, 1-5 parts of pepper, 1-5 parts of cinnamon, 1-5 parts of mushroom and 1-3 parts of salt.

Further, the fish gelatin treatment raw materials comprise the following components in parts by weight: 6 parts of TG enzyme, 8 parts of composite phosphate, 3 parts of perilla leaf, 3 parts of ginger, 3 parts of pepper, 3 parts of cinnamon, 3 parts of mushroom and 2 parts of salt.

Further, the dry fish glue is selected from the group consisting of dry red tripe fish glue, but is not limited thereto.

According to the second aspect of the embodiment of the invention, the raw materials for preparing the instant fish glue comprise the fishy smell removed dry fish glue, red dates, rock candy, tremella powder, quinoa and water, wherein each 150g of the raw materials correspond to 5-8 g of the dry fish glue, 1-3 grains of the red dates, 5-9 g of the rock candy, 0.3 g of the tremella powder, 4-7 g of the quinoa rice and the balance of water.

Furthermore, every 150g of raw materials correspond to 6.5 g of dried fish gelatin without fishy smell, 2 grains of red dates, 7 g of rock candy, 0.3 g of tremella powder, 5.5 g of quinoa rice and the balance of water.

According to a third aspect of the embodiments of the present invention, there is provided a method for preparing instant fish gelatin, which is characterized in that: comprises screening raw materials, removing fishy smell of dried fish gelatin by the method of any one of claims 1-4, calculating foaming rate, weighing, and blending to obtain the instant fish gelatin.

Furthermore, red dates, tremella powder and quinoa wheat are added in the weighing process.

Further, a mixture of rock candy and water is added during the blending process.

According to a fourth aspect of the embodiments of the present invention, there is provided an application of the fishy smell removing method in fishy smell removing treatment of fish gelatin.

The embodiment of the invention has the following advantages: the embodiment of the invention provides a fishy smell removing method for prolonging the shelf life of instant fish glue, and the method can be used for removing fishy smell of dry fish glue, so that the problems that in the prior art, instant fish glue products generally have incomplete fishy smell removal, heavier fishy smell, soft and rotten fish glue and short shelf life, the acceptability of consumers to the instant fish glue is influenced, and the development of the instant fish glue products is limited can be effectively solved. In addition, the water retention rate of the dried fish glue subjected to fishy smell removal by the method is close to that of a fresh fish glue raw material, other deep processing processes such as later-stage cleaning are facilitated, the instant fish glue prepared from the fish glue raw material subjected to fishy smell removal improvement by the method has a Q-elasticity taste in a shelf, the state of the instant fish glue is superior to that of the instant fish glue prepared by the traditional fishy smell removal method, and the shelf life is obviously prolonged.

Detailed Description

The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments, and it should be understood that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1

The embodiment provides a fishy smell removing method for prolonging the shelf life of instant fish glue, which comprises the following steps:

step one, screening dry fish glue for later use;

step two, adding fish gelatin treatment raw materials into purified water at 25 ℃ according to the material-water ratio of 1:5-15 to prepare fishy smell removing mixed preparation liquid, adding dried fish collagen into the fishy smell removing mixed preparation liquid according to the material-water ratio of 1:10-25, starting an air conditioner, setting the temperature at 25 ℃, and soaking for 8-24 hours;

thirdly, draining the soaked fish glue to remove fishy smell, rinsing the fish glue for 5-6 times by using purified water at 25 ℃ to remove silt, black spots and incidental impurities until the surface of the fish glue is free of oil and smoothness, cutting the fish glue and cutting off damaged heads of the fish glue;

cutting the fish gelatin according to the width of 2-4cm and the length of 4-6cm, washing the fish gelatin with purified water at 25 ℃ for 2-3 times in a centralized manner, spin-drying the fish gelatin by a centrifuge with the rotation number of 3000r for 2-5min, calculating the foaming rate of the fish gelatin, placing the cut fish gelatin in a refrigeration house for storage, wherein the longest storage time is not more than 24 h;

and step five, performing a sample drawing test, wherein 6g (dry weight) of fish glue and 6-DEG sugar are drawn into each bowl, the temperature is increased by 121 ℃/15-20 min, the temperature is kept for 10-14min, the temperature is reduced for 8min (ice water is injected for cooling when the temperature is 60 ℃).

Example 2

The embodiment provides a fish gelatin treatment raw material, which comprises the following components in parts by weight: 2 parts of TG enzyme, 1 part of composite phosphate, 1 part of perilla leaf, 1 part of ginger, 1 part of pepper, 1 part of cinnamon, 1 part of mushroom and 1 part of salt. And (3) performing a sample making test, wherein 6g (dry weight) of fish gelatin and 6 ℃ of sugar are used for sample making in each bowl, the temperature is increased by 121 ℃ for 15-20min, the temperature is kept constant for 10-14min, and the temperature is reduced for 8min (ice water is injected for cooling at 60 ℃).

Example 3

The embodiment provides a fish gelatin treatment raw material, which comprises the following components in parts by weight: 10 parts of TG enzyme, 15 parts of composite phosphate, 5 parts of perilla leaf, 5 parts of ginger, 5 parts of pepper, 5 parts of cinnamon, 5 parts of mushroom and 3 parts of salt. And (3) performing a sample making test, wherein 6g (dry weight) of fish gelatin and 6 ℃ of sugar are used for sample making in each bowl, the temperature is increased by 121 ℃ for 15-20min, the temperature is kept constant for 10-14min, and the temperature is reduced for 8min (ice water is injected for cooling at 60 ℃).

Example 4

The embodiment provides a fish gelatin treatment raw material, which comprises the following components in parts by weight: 6 parts of TG enzyme, 8 parts of composite phosphate, 3 parts of perilla leaf, 3 parts of ginger, 3 parts of pepper, 3 parts of cinnamon, 3 parts of mushroom and 2 parts of salt. And (3) performing a sample making test, wherein 6g (dry weight) of fish gelatin and 6 ℃ of sugar are used for sample making in each bowl, the temperature is increased by 121 ℃ for 15-20min, the temperature is kept constant for 10-14min, and the temperature is reduced for 8min (ice water is injected for cooling at 60 ℃).

Example 5

The embodiment provides instant fish glue, raw materials for preparing the instant fish glue comprise fishy smell removed dry fish glue, red dates, crystal sugar, tremella powder, quinoa and water, and each 150g of raw materials correspond to 5 g of dry fish glue, 1 grain of red dates, 5 g of crystal sugar, 0.3 g of tremella powder, 4 g of quinoa, and the balance of water. And (3) performing a sample making test, wherein 6g (dry weight) of fish gelatin and 6 ℃ of sugar are used for sample making in each bowl, the temperature is increased by 121 ℃ for 15-20min, the temperature is kept constant for 10-14min, and the temperature is reduced for 8min (ice water is injected for cooling at 60 ℃).

Example 6

The embodiment provides instant fish glue, raw materials for preparing the instant fish glue comprise fishy smell removed dry fish glue, red dates, rock candy, tremella powder, quinoa wheat rice and water, wherein every 150g of raw materials correspond to 6.5 g of fishy smell removed dry fish glue, 2 red dates, 7 g of rock candy, 0.3 g of tremella powder, 5.5 g of quinoa rice and the balance of water. And (3) performing a sample making test, wherein 6g (dry weight) of fish gelatin and 6 ℃ of sugar are used for sample making in each bowl, the temperature is increased by 121 ℃ for 15-20min, the temperature is kept constant for 10-14min, and the temperature is reduced for 8min (ice water is injected for cooling at 60 ℃).

Example 7

The embodiment provides instant fish glue, raw materials for preparing the instant fish glue comprise fishy smell removed dry fish glue, red dates, crystal sugar, tremella powder, quinoa wheat rice and water, wherein each 150g of raw materials correspond to 8 g of dry fish glue, 3 g of red dates, 9 g of crystal sugar, 0.3 g of tremella powder, 7 g of quinoa rice and the balance of water. And (3) performing a sample making test, wherein 6g (dry weight) of fish gelatin and 6 ℃ of sugar are used for sample making in each bowl, the temperature is increased by 121 ℃ for 15-20min, the temperature is kept constant for 10-14min, and the temperature is reduced for 8min (ice water is injected for cooling at 60 ℃).

Example 8

The embodiment provides a preparation method of instant fish glue, which comprises the steps of screening raw materials, removing fishy smell of dry fish glue by the method in the embodiment 1, calculating the foaming rate, weighing materials and blending to obtain the instant fish glue. Red dates, tremella powder and quinoa wheat are added in the process of weighing the materials. During the preparation process, a mixture of rock candy and water is added. And (3) performing a sample making test, wherein 6g (dry weight) of fish gelatin and 6 ℃ of sugar are used for sample making in each bowl, the temperature is increased by 121 ℃ for 15-20min, the temperature is kept constant for 10-14min, and the temperature is reduced for 8min (ice water is injected for cooling at 60 ℃).

It should be noted that the conventional technical means in the field are adopted for both the shearing treatment and the calculation of the foam expansion rate in the embodiment 1 and the embodiment 8, and the effect of the technical scheme of the application is not affected.

The preparation process of the instant fish glue is described in detail by combining specific experimental examples as follows:

step one, according to dry fish glue: pure water 1:10-25, calculating the mass number of the required fish gelatin processing raw materials, and calculating the mass of TG enzyme, composite phosphate, perilla leaf, ginger, pepper, cinnamon, mushroom and salt which need to be used.

Step two, carrying out superfine grinding on the raw materials of perilla leaf, ginger, pepper, cinnamon, mushroom and the like at 25 ℃, and filtering by 3000 meshes.

And step three, mixing the materials prepared in the step two, mixing the mixed materials with other auxiliary materials such as composite phosphate, TG enzyme, salt and the like, and adding the materials into purified water according to the material-water ratio of 1:5-15 for later use.

And step four, putting the dried fish glue into the fish glue treatment raw material in proportion, and placing the raw material into a normal-temperature warehouse at the temperature of 25 ℃ for deodorization treatment, wherein the deodorization time is 6-24 hours.

And step five, cleaning, shearing, spin-drying, weighing and calculating the foaming rate of the fish glue raw material after fishy smell removal according to the fish glue of the example 1 for later use.

And step six, adding rock candy and tremella powder into a proper amount of purified water, and preparing the solution for later use.

And step seven, washing and draining the raw materials of red tripe fish gelatin, red dates, quinoa and wheat rice and the like by pure water at normal temperature, subpackaging the raw materials in aluminum bowls, filling the soup prepared in the step six into the bowls, and then sealing to prepare the red date, quinoa and rice fish gelatin can.

And step eight, sterilizing at high pressure for 14min, heating for 12-15min, cooling for 10min and sterilizing the product by using a static high-pressure steam sterilization pot at the temperature of 110-115 ℃. And (5) after the sterilization is finished, cooling, and injecting ice water for accelerating cooling after the temperature is reduced to 60 ℃.

Comparative example 1

The fishy smell of common ginger juice is removed to serve as a comparison example, and the fish gelatin processing raw material of the embodiment 2-4 is used as an experimental example;

6g (dry weight) of fish gelatin per bowl, sampling with 6 degree sugar, heating at 121 deg.C for 15-20min, maintaining the temperature for 10-14min, and cooling for 8min (starting to inject ice water for cooling at 60 deg.C). The sterilized samples were tested by a panel trained in the specialty industry and the results are shown in the following table:

sample index test results

The results show that: the raw materials for processing the fish gelatin can effectively solve the problems that in the prior art, the instant fish gelatin product generally has incomplete fishy smell removal, heavier fishy smell, soft and rotten fish gelatin and short shelf life, the acceptability of a consumer to the instant fish gelatin is influenced, and the development of the instant fish gelatin product is limited.

Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.