阅读说明：本技术 一种改善口感的鲮鱼加工方法 (Dace processing method capable of improving taste ) 是由 谢绍泰 于 2020-12-31 设计创作，主要内容包括：本发明公开了一种改善口感的鲮鱼加工方法。其方法为往鲮鱼上扎孔,然后浸没在腌制液中腌制,油炸,浸没在味液中,浸没在油中。本发明通过对鲮鱼体扎孔,使得腌制时鲮鱼盐度分布均匀,继而减少后续油炸所需时间。油炸时间缩短,鲮鱼肉含水量上升,反式脂肪酸含量减少,最终达到改善鲮鱼成品的口感和风味的效果。(The invention discloses a dace processing method for improving taste. The method comprises the steps of punching a hole on the dace, then immersing the dace in the pickling liquid for pickling, frying the dace, immersing the dace in the taste liquid, and immersing the dace in oil. According to the method, the dace body is perforated, so that the salinity of the dace is uniformly distributed during pickling, and the time required by subsequent frying is reduced. The frying time is shortened, the water content of the dace meat is increased, the content of trans-fatty acid is reduced, and finally the effect of improving the taste and flavor of the dace finished product is achieved.)

1. A dace processing method for improving taste is characterized in that holes are punched on the dace, then the dace is immersed in pickling liquid for pickling, fried, immersed in taste liquid and immersed in oil.

2. The dace processing method for improving mouthfeel according to claim 1, wherein the diameter of each pricked hole is less than or equal to 1mm, and the distance between the holes is 10-15 mm.

3. The dace processing method for improving mouthfeel according to claim 1, wherein the pickling solution is a sodium chloride solution with a volume ratio of 2-6%, and the pickling time is 20-35 min.

4. The dace processing method for improving the mouthfeel as claimed in claim 1, wherein the oil temperature for frying is more than or equal to 180 ℃, the frying time is more than or equal to 12min, and the mass water content of the dace is controlled to be 37-43%.

5. The dace processing method for improving mouthfeel according to claim 1, wherein the taste solution comprises licorice, spice, soy sauce, sugar, monosodium glutamate, and scallop meat essence; the soaking time is more than or equal to 1.5 min.

6. The dace processing method for improving mouthfeel according to claim 5, wherein the liquorice and the spice in the taste liquid account for 20-30% of the taste liquid by mass.

7. The dace processing method for improving mouthfeel according to claim 1, wherein the dace is immersed in oil and then is sealed in vacuum.

8. The dace processing method for improving mouthfeel according to claim 7, wherein the vacuum degree of the vacuum seal is 0.04-0.05 Mpa.

9. The dace processing method for improving mouthfeel according to claim 7, wherein after vacuum sealing, the dace is heated for sterilization and then cooled.

10. The dace processing method for improving mouthfeel according to claim 9, wherein the heating temperature is not less than 110 ℃, the heating time is not less than 20min, and then the dace is cooled to be not more than 40 ℃.

Technical Field

The invention relates to the field of food processing, in particular to a dace processing method for improving taste.

Background

Dace (cirrhinumostoriella) is commonly called native dace, dace and the like. The dace grows in a natural area with higher water temperature, is a large amount of cultured fish species common in Guangdong due to high growth speed and low culture cost, accounts for about one third of the total output of fishery in the whole Yangtze river basin, and is popular with consumers due to production in four seasons and fresh and tender meat.

However, because the dace is small and the bone among muscles is extremely much, the dace is low in price, so that the dace is mainly used as a processing raw material in the food industry, such as the processing of dace surimi. Dace is one of the main raw materials for processing canned food in China, such as canned dace with fermented soya beans in repute. However, in actual production, the dace is usually pickled directly in a wet manner or in a dry manner, salt cannot sufficiently permeate into the dace body, and the salt is easily distributed unevenly, so that the taste and flavor of the dace are poor.

Disclosure of Invention

The invention provides a dace processing method capable of improving the taste, which can improve the taste and flavor of a processed dace product.

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

a method for processing dace with improved taste comprises pricking a hole on dace, soaking in pickling solution, pickling, frying, soaking in flavoring solution, and soaking in oil.

Preferably, the aperture of the pricking hole is less than or equal to 1 mm; the distance between the holes is 10-15 mm.

Preferably, the salting liquid is 2-6% by volume of sodium chloride solution, and the salting time is 20-35 min.

Preferably, the oil temperature of frying is more than or equal to 180 ℃, the frying time is more than or equal to 12min, and the water content of dace is controlled to be 37-43%

Preferably, the flavor liquid comprises liquorice, spices, soy sauce, sugar, monosodium glutamate and scallop essence; the soaking time is more than or equal to 1.5 min. The volume of the liquorice and the spice in the taste liquid accounts for 20-30% of the taste liquid.

Preferably, the head, viscera and scales of the dace are removed before punching the hole on the dace.

Preferably, after the dace is immersed in the oil, the dace is sealed in vacuum; the vacuum degree of the vacuum seal is 0.04-0.05 Mpa.

Preferably, after vacuum sealing, heat sterilization and cooling are carried out; the heating temperature is more than or equal to 110 ℃, the heating time is more than or equal to 20min, and then the temperature is cooled to be less than or equal to 40 ℃.

According to the method, the dace body is perforated, so that the salinity of the dace is uniformly distributed during pickling, and the time required by subsequent frying is reduced; the frying time is shortened, the water content of the dace meat is increased, and the content of trans fatty acid is reduced; finally, the effect of improving the taste and flavor of the dace finished product is achieved.

Detailed Description

The following specific examples are provided to further illustrate the present invention so that those skilled in the art may better understand the present invention and practice it, but the examples are not intended to limit the present invention. Other various modifications, substitutions and alterations of the above-described structures of the present invention will be apparent to those skilled in the art without departing from the basic technical spirit of the present invention as described above.

Example 1 effect of puncturing on dace taste.

In order to verify the influence of the pore size and the interval of pricking holes on the taste of dace, the following experiments are set:

(1) taking 6 dace with similar volume and weight, removing heads, viscera and scales, and cleaning; the reference numbers are 1-6;

(2) pricking the dace in the step (1) by using stainless steel needle plates with different diameters and different intervals, as shown in table 1.

(3) Immersing the dace in the step (2) in a 6% (volume) sodium chloride solution, and pickling for 20 min.

(4) And (4) frying the dace in the step (3) at 180 ℃ for 12min, and recording the water content of the fish at the moment.

(5) Immersing the dace of the step (4) in the taste liquid for 1.5 minutes; the taste liquid comprises: 0.25kg of perfume alcohol (25% of perfume), 9.75kg of licorice water, 0.25kg of light soy sauce, 1.68kg of white granulated sugar, 0.15kg of monosodium glutamate and 0.012kg of scallop essence.

(6) And (5) immersing the dace in the edible oil, sealing, and controlling the vacuum degree to be 0.04Mpa to obtain the canned dace.

(7) And (4) heating the canned dace of the step (6) to 119 ℃ for 60min, and then cooling to 40 ℃.

The prepared dace can is tried to eat by volunteers to test the taste; and the trans fatty acid content was measured as shown in table 1.

The judgment standards of the mouthfeel and the flavor are as follows: 30 volunteers 18-44 years old are summoned, and various samples are tried and eaten, and the taste and flavor of the samples are scored; the taste is divided into four grades of poor, medium, better and better, and the flavor is divided into four grades of light, medium, good and excessively salty.

Each item is ranked as the result with the larger number of votes of 30 volunteers, and when two ranks with the same number of votes appear, the rank with the lower rating is determined.

TABLE 1

Number 1

Number 2

No. 3

Number 4

Number 5

Number 6

Pricking hole diameter (mm)

1

1

1

0.8

0.6

0.4

Pricking hole spacing (mm)

10

15

14

10

10

16

Moisture content after frying (%)

40％

40％

40％

42％

44％

46％

Taste grade

Is very good

Is very good

Is very good

Is preferably used

In

Difference (D)

Flavor grade

Good effect

Medium and high grade

Difference (D)

Medium and high grade

Medium and high grade

Blandness

Trans fatty acid content g/100g

0.4

0.4

0.4

0.3

0.3

0.3

As can be seen from Table 1, when the diameter of the holes is larger than 1mm or the interval between the holes is smaller than 10mm, the integrity of the fish meat is damaged, the salting and tasty degree is too deep, and the fish meat is loose; resulting in a reduction in mouth feel and flavor levels; and when the aperture is less than 1mm or the interval between the apertures is more than 15mm, the integrity of the fish meat is not damaged, but the salting and flavoring degree is too light.

Example 2 effect of marinade on dace taste.

In order to verify the influence of the pickling solution concentration and the pickling solution time on the dace taste, the following experiments are set:

(1) taking 6 dace with similar volume and weight, removing heads, viscera and scales, and cleaning; the reference numbers are 1-6;

(2) and (3) pricking the dace in the step (1) by using a stainless steel needle plate with the needle head diameter of 1mm and the distance of 10 mm.

(3) Immersing the dace obtained in the step (2) in sodium chloride solutions with different concentrations, and pickling for a period of time, wherein the specific table is shown in table 2.

(4) And (4) frying the dace in the step (3) at 180 ℃ for 12min, and recording the water content of the fish at the moment.

(5) Immersing the dace of the step (4) in the taste liquid for 1.5 minutes; the taste liquid comprises: 0.25kg of perfume alcohol (25% of perfume), 9.75kg of licorice water, 0.25kg of light soy sauce, 1.68kg of white granulated sugar, 0.15kg of monosodium glutamate and 0.012kg of scallop essence.

(6) And (5) immersing the dace in the edible oil, sealing, and controlling the vacuum degree to be 0.04Mpa to obtain the canned dace.

(7) And (4) heating the canned dace of the step (6) to 119 ℃ for 60min, and then cooling to 40 ℃.

The prepared dace can is tried to eat by volunteers to test the taste; and the trans fatty acid content was measured as shown in table 2.

The taste and flavor criteria were the same as in example 1.

TABLE 2

Number 1

Number 2

No. 3

Number 4

Number 5

Number 6

Sodium chloride concentration (% by volume)

6

6

6

4.5

3

1.5

Pickling time (min)

20

25

30

35

20

20

Moisture content after frying (%)

37％

36％

35％

38％

39％

40％

Taste grade

Is very good

Is very good

Is preferably used

Is preferably used

In

In

Flavor grade

Good effect

Medium and high grade

Medium and high grade

Is preferably used

Medium and high grade

Blandness

Trans fatty acid content g/100g

0.4

0.4g

0.4

0.4g

0.4

0.4

As can be seen from table 2, when the sodium chloride concentration is less than 2%, the salting and flavoring processes are too light, resulting in a reduced flavor grade; when the concentration of sodium chloride is more than 6 percent or the pickling time is more than 35min, the fish meat has loose mouthfeel due to more reduction of the water content of the fish meat while the flavor is excessively salty; the taste and flavor level decreases.

Example 3 effect of frying on dace mouthfeel.

In order to verify the influence of frying temperature and time on the taste of dace, the following experiments were set:

(1) taking 6 dace with similar volume and weight, removing heads, viscera and scales, and cleaning; the reference numbers are 1-6;

(2) and (3) pricking the dace in the step (1) by using a stainless steel needle plate with the needle head diameter of 1mm and the distance of 10 mm.

3) Immersing the dace in the step (2) in a 6% by volume sodium chloride solution, and pickling for 20 min.

(4) And (4) frying the dace in the step (3) at different temperatures for a period of time, and recording the water content of the fish meat at the moment.

(5) Immersing the dace of the step (4) in the taste liquid for 1.5 minutes; the taste liquid comprises: 0.25kg of perfume alcohol (25% of perfume), 9.75kg of licorice water, 0.25kg of light soy sauce, 1.68kg of white granulated sugar, 0.15kg of monosodium glutamate and 0.012kg of scallop essence.

(6) And (5) immersing the dace in the edible oil, sealing, and controlling the vacuum degree to be 0.04Mpa to obtain the canned dace.

(7) And (4) heating the canned dace of the step (6) to 119 ℃ for 60min, and then cooling to 40 ℃.

The prepared dace can is tried to eat by volunteers to test the taste; and the trans fatty acid content was measured as shown in table 3.

The taste and flavor criteria were the same as in example 1.

TABLE 3

As can be seen from Table 3, when the frying temperature is less than 180 ℃ or the frying time is less than 12min, the water content of the fish meat is too high, the meat quality is soft, the tasty degree is too light, and the flavor grade is reduced; when the frying temperature is 180 ℃ or the frying time is more than 12min, the water content of the fish meat is reduced, the taste of the fish meat is loosened, the taste and flavor grade are reduced, and the trans-fat content is increased.

Example 4 effect of taste liquids on dace taste.

In order to verify the influence of the taste liquid concentration and the immersion time on the taste of the dace, the following experiments were set:

(1) taking 6 dace with similar volume and weight, removing heads, viscera and scales, and cleaning; the reference numbers are 1-6;

(2) and (3) pricking the dace in the step (1) by using a stainless steel needle plate with the needle head diameter of 1mm and the distance of 10 mm.

3) Immersing the dace in the step (2) in a 6% by volume sodium chloride solution, and pickling for 20 min.

(4) And (4) frying the dace in the step (3) at 180 ℃ for 12min, and recording the water content of the fish at the moment.

(5) Immersing the dace of the step (4) in the taste liquid for a period of time; the taste liquid comprises: 10kg of spice soup, 0.25kg of light soy sauce, 1.68kg of white granulated sugar, 0.15kg of monosodium glutamate and 0.012kg of scallop extract. The spice soup is prepared by mixing spice alcohol and licorice water, and the volume ratio of spice and licorice in the spice soup is 25-40%; the details are shown in Table 4.

(6) And (5) immersing the dace in the edible oil, sealing, and controlling the vacuum degree to be 0.04Mpa to obtain the canned dace.

(7) And (4) heating the canned dace of the step (6) to 119 ℃ for 60min, and then cooling to 40 ℃.

The prepared dace can is tried to eat by volunteers to test the taste; and the trans fatty acid content was measured as shown in table 4.

The taste and flavor criteria were the same as in example 1.

TABLE 4

Number 1

Number 2

No. 3

Number 4

Number 5

Number 6

Concentration of taste liquid (%)

20

20

20

25

30

35

Immersion time

1

1.5

2

1.5

1.5

1.5

Moisture content after frying (%)

37％

37％

37％

37％

37％

37％

Taste grade

Is preferably used

Is preferably used

Is preferably used

Is very good

Is preferably used

Is preferably used

Flavor grade

Medium and high grade

Medium and high grade

Medium and high grade

Good effect

Medium and high grade

Salty food

Trans fatty acid content (g/100g)

0.4

0.4

0.4

0.4

0.4

0.4

The concentration of the flavor liquid in Table 4 is calculated by the volume ratio of the flavor and licorice contained therein.

As can be seen from Table 4, when the concentration of the seasoning liquid is less than 25% or the immersion time is less than 1.5min, the degree of tasty of the fish meat is relatively light, resulting in a reduction in the grade of flavor; when the concentration of the taste liquid is more than 30 percent or the immersion time is more than 2min, the original flavor, taste and flavor grade of the fish meat are reduced.

Example 5 influence of freshness-retaining measures on dace taste.

In order to verify the influence of insurance measures such as vacuumizing and heating on the taste of the dace, the following experiments are set:

(1) taking 3 dace with similar volume and weight, removing heads, viscera and scales, and cleaning; the reference numbers are 1-3;

(2) and (3) pricking the dace in the step (1) by using a stainless steel needle plate with the needle head diameter of 1mm and the distance of 10 mm.

3) Immersing the dace in the step (2) in a 6% by volume sodium chloride solution, and pickling for 20 min.

(4) And (4) frying the dace in the step (3) at 180 ℃ for 12min, and recording the water content of the fish at the moment.

(5) Immersing the dace of the step (4) in the taste liquid for 1.5 minutes; the taste liquid comprises: 0.25kg of perfume alcohol (25% of perfume), 9.75kg of licorice water, 0.25kg of light soy sauce, 1.68kg of white granulated sugar, 0.15kg of monosodium glutamate and 0.012kg of scallop essence.

(6) And (5) immersing the dace in the edible oil, sealing, and controlling different vacuums to obtain the canned dace.

(7) And (4) heating the canned dace of the step (6) for a certain time, and then cooling to 40 ℃.

The prepared dace can is tried to eat by volunteers to test the taste; and the trans fatty acid content was measured as shown in table 5.

The taste and flavor criteria were the same as in example 1.

TABLE 5

	Number 1	Number 2	No. 3
				Vacuum degree (Mpa)	0.02	0.03	0.04
Heating temperature (. degree.C.)	110	119	208
				Heating time (min)	20	40	60
Taste grade	Is very good	Is very good	Is very good
				Flavor grade	Good effect	Good effect	Good effect
Trans fatty acid content	0.4g/100g	0.4g/100g	0.4g/100g

The vacuum degree, the heating temperature and the heating time have no influence on the flavor and the taste of the dace, but in order to ensure a sufficiently long storage period, the vacuum degree is controlled to be 0.04-0.05Mpa, the heating temperature is more than or equal to 119 ℃, and the heating time is more than or equal to 60 min.