A production method for high-quality room-temperature cooked smelly mandarin fish

Abstract

The present invention provides a production method of high-quality room-temperature cooked stinky mandarin fish, including thawing, washing and cutting, soaking and sterilizing, removing odor and locking freshness, low-temperature air drying, deep-frying and shaping, sterilization and other processing of fermented stinky mandarin fish to obtain a room-temperature cooked stinky mandarin fish product. Compared with the traditional method, the present invention adopts a method of soaking and sterilizing combined with mild heat treatment sterilization to kill microorganisms, prolong the shelf life of cooked stinky mandarin fish, and can be stored at room temperature for 9 months, and significantly improve its processing quality, such as the volume shrinkage ratio of fish meat is reduced by 14.73% and the elasticity is increased by 80.24%. The present invention also innovates the formula and process for removing odor and locking freshness during the processing process. The added deodorizing and locking freshness ingredients have multiple functions such as removing odor, locking freshness and anti-oxidation, such as the product moisture content and water holding capacity are increased by 9.32% and 17.84% respectively; and improves the safety quality of cooked stinky mandarin fish during storage, such as the thiobarbituric acid content in the fifth month under 30°C storage conditions is significantly reduced by 43.39%.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a production method of high-quality room-temperature cooked smelly mandarin fish. Background Art

[0002] "It smells strange at first, but smells strangely fragrant. The meat is white and tender like garlic cloves, smooth in the mouth, and makes you salivate with fragrance." This describes the characteristic fermented food of Huangshan area in my country - Huangshan stinky mandarin fish. Stinky mandarin fish is made from fresh mandarin fish, supplemented with salt, spices and other auxiliary materials, and is fermented at low temperature and for a short period of time. Because of its rich nutrition and unique flavor, it is deeply loved by people, and its market demand increases year by year. At present, the traditional processing technology of stinky mandarin fish is to refrigerate it directly after fermentation. The main types of products are raw frozen stinky mandarin fish, which results in high storage and transportation costs, unstable quality, and short shelf life, which can no longer meet the market supply demand.

[0003] Stinky mandarin fish is a recognized representative variety of Anhui cuisine. With the acceleration of people's pace of life, the requirements for fast, convenient and safe food are getting higher and higher. Since the cooking and processing of stinky mandarin fish are relatively complicated, the processing technology, processing utensils, processing temperature and seasonings are relatively strict. Very few families will process and cook stinky mandarin fish by themselves. Therefore, the development of cooked stinky mandarin fish can not only meet the needs of consumers, meet the requirements of a fast-paced life, but also have great market development potential. It is particularly suitable for field work, travel, and office workers as a staple food for work meals, and it helps to improve the product chain of my country's traditional stinky mandarin fish industry. However, the key production technology and process of cooked stinky mandarin fish are immature. At present, it is mainly adjusted according to the chef who makes it. The taste, color, texture and other characteristics of the cooked stinky mandarin fish are different, and stable and uniform quality cannot be guaranteed. At the same time, although the traditional strong heat sterilization effectively extends the shelf life, it causes a large loss of product texture, color, nutrition, etc. of the cooked stinky mandarin fish, which seriously affects the quality of the product. Therefore, it is necessary to develop a production method for high-quality room temperature cooked stinky mandarin fish.

[0004] Chinese patent application CN109221975A discloses a "method for preparing instant food of stinky mandarin fish chunks", which specifically involves the processing techniques of slicing, frying, making brine, pickling, packaging, and refrigeration of stinky mandarin fish. The research object of this patent application is instant stinky mandarin fish chunks, which does not contain other auxiliary materials, and the product needs to be refrigerated. It does not include the technical contents of soaking and reducing bacteria, locking freshness, low-temperature air drying, auxiliary material preparation, heat treatment and mixing, and sterilization of stinky mandarin fish, which results in the technical characteristics of cooked stinky mandarin fish production and the product flavor being significantly different.

[0005] Chinese patent application CN110613102A discloses "a method for making ready-to-eat canned stinky mandarin fish", which specifically involves ultrasonic-assisted circulating water thawing of stinky mandarin fish, high-frequency vibration-assisted warm water thawing, cleaning, cutting and marinating, vacuum low-temperature treatment, soup preparation, auxiliary material preparation, filling and sterilization. The research object of this patent application is ready-to-eat canned stinky mandarin fish, not a cooked stinky mandarin fish dish for one person, and the sterilization method is strong heat treatment, so it is different from the research and application object of the present invention, and there is no technical content such as stinky mandarin fish deodorization and freshness preservation, hot oil shaping, soaking and sterilization combined with mild heat treatment, which leads to significantly different quality and flavor of cooked stinky mandarin fish.

[0006] Chinese patent application CN109221977A discloses "a method for making cooked whole stinky mandarin fish", which specifically involves the frying, braising, flavoring, packaging, refrigeration and other processing techniques of the whole stinky mandarin fish. The research object of this patent application is the cooked whole stinky mandarin fish, which does not contain other auxiliary materials, and the product needs to be refrigerated. It does not include the technical contents of soaking and reducing bacteria, locking freshness, low-temperature air drying, low-temperature frying, auxiliary material preparation, heat treatment and mixing, sterilization, etc., which leads to significantly different technical characteristics and product flavor of cooked stinky mandarin fish. Summary of the invention

[0007] The object of the present invention is to provide a production method of high-quality room-temperature cooked stinky mandarin fish, thereby providing a cooked stinky mandarin fish product which not only has a long shelf life but also can effectively ensure that the edible qualities of the cooked stinky mandarin fish, such as color, sensory quality, texture characteristics, etc., are not adversely affected.

[0008] To achieve the above object, the present invention provides the following technical solutions:

[0009] A production method of high-quality room-temperature cooked stinky mandarin fish comprises the following steps: preliminarily treating the pickled raw material stinky mandarin fish, then soaking it in a sterilization solution for a sufficient time, soaking it in a deodorizing and freshness-locking solution, taking it out, drying it, and shaping it to obtain a room-temperature cooked stinky mandarin fish product.

[0010] Preferably, the pickled raw materials are required to have packaging that is not damaged, leaking or bloated, and has no obvious drying and softening. The fish meat has the natural white color that the product should have, has the typical odor after fermentation, and its moisture content is ≤80%, the chloride content is ≤2%, and the amino acid nitrogen content is ≥600mg / kg.

[0011] Preferably, the preliminary treatment of the stinky mandarin fish raw material is washing and cutting, wherein the stinky mandarin fish raw material is washed until there is no blood stain and mucus on the surface of the fish body, and then the washed stinky mandarin fish is cut into fish pieces with a length and width of 1.5 to 2.5 cm.

[0012] Preferably, the sterilization liquid is chlorine-containing electrolyzed water, wherein the pH of the electrolyzed water is 6.5 to 7.5, the effective chlorine content of the electrolyzed water is 0.03 to 0.15 mg / mL, and the immersion time in the sterilization liquid is 2 to 10 minutes.

[0013] Preferably, the composition of the deodorizing and fresh-keeping liquid is a plant composition, food-grade sodium lactate, food-grade cysteine, food-grade complex phosphate, and water. The content is 5-12g of the plant composition, 0.001-0.01g of food-grade sodium lactate, 0.001-0.01g of food-grade cysteine, 0-1g of food-grade complex phosphate, and the rest is water per 1kg of the deodorizing and fresh-keeping liquid. The stinky mandarin fish is soaked in the deodorizing and fresh-keeping liquid for 5-15min.

[0014] Furthermore, the preparation method of the plant composition is as follows: taking 5 to 15 parts of dried perilla powder, 10 to 20 parts of onion powder, 5 to 10 parts of lithospermum powder, 5 to 10 parts of angelica powder, and 125 to 300 parts of distilled water by weight, stirring and mixing them evenly, extracting under the conditions of negative pressure intensity of -0.02Mpa to -0.08Mpa, stirring speed of 100 to 150rpm, temperature of 30 to 55°C, and extraction time of 0.5 to 1h, filtering and combining the extracts, and freeze-drying to obtain the plant composition.

[0015] Preferably, the step of taking out and drying after soaking uses low-temperature air drying, and the conditions are low-temperature air drying in an oven, the temperature is controlled at 45°C to 65°C, and the time is 1 to 4 hours, at which time the fish pieces become slightly dry and hard.

[0016] Preferably, the shaping step includes frying the dried product in a vacuum oil pan at an oil temperature of 60°C to 85°C for 30 to 120 seconds and a vacuum degree of 60 to 85Kpa, frying the skin of the product slightly hard and then removing the product and draining the oil; the oil in the pan is edible vegetable oil.

[0017] Preferably, the process further comprises the step of further processing after shaping, wherein the further processing comprises mixing and heating the shaped product with dish auxiliary materials to obtain a cooked stinky mandarin fish dish.

[0018] Furthermore, the auxiliary materials of the dish include, by weight, 30 to 50 parts of dried bamboo shoots, 5 to 15 parts of colored peppers, 5 to 15 parts of onions, 5 to 15 parts of fat meat, 5 to 10 parts of mushrooms, 2 to 5 parts of fermented black beans, 2 to 3 parts of oyster sauce, 1 to 2 parts of soy sauce, 1 to 2 parts of white sugar, 0.5 to 1 part of chicken essence, 0.3 to 1 part of vinegar, and 0.2 to 0.5 parts of hydroxypropyl distarch phosphate, wherein the blocks in the auxiliary raw materials are cut into small pieces with a particle size of 0.5 to 1.5 cm.

[0019] Furthermore, the mixing and heating step includes preheating the auxiliary raw materials, raising the temperature to 70°C to 90°C, continuing heating for 3 to 5 minutes, stopping heating, and then adding the shaped product and mixing evenly.

[0020] Preferably, the method further comprises the step of subpackaging, wherein the product is cooled and subpacked into vacuum bags, which are then vacuum-sealed.

[0021] Preferably, a sterilization step is further included after packaging, wherein the vacuum-packaged product is sterilized in a high-temperature and high-pressure autoclave at a temperature of 85° C. to 105° C. for 5 to 15 minutes and a pressure of 0.2 MPa.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] The present invention adopts a method of immersion sterilization combined with mild heat treatment sterilization, which has a good microbial killing effect, ensures food safety, prolongs the shelf life, and largely avoids adverse effects on the color, sensory quality, texture characteristics, etc. of the cooked stinky mandarin fish. For example, the volume shrinkage ratio of the fish meat is reduced by 14.73%, the elasticity is increased by 80.24%, etc., which significantly improves the processing quality of the cooked stinky mandarin fish.

[0024] The invention innovates the formula and process for removing fishy smell and locking freshness in the processing process, which can not only remove the fishy smell of the stinky mandarin fish, but also significantly reduce the water loss rate of the stinky mandarin fish in the processing process, such as the moisture content and water holding capacity of the product are respectively increased by 9.32% and 17.84%, and the generation of thiobarbituric acid reactants in the storage process of the cooked stinky mandarin fish is also effectively inhibited, such as the thiobarbituric acid content in the fifth month under the storage condition of 30°C is significantly reduced by 43.39%, and the added deodorizing and locking freshness ingredients have multiple functions such as removing fishy smell, locking freshness and anti-oxidation, thereby improving the safety quality of the cooked stinky mandarin fish in the storage process.

[0025] The low-temperature air-drying process adopted by the present invention can effectively control the moisture content of the fish meat and ensure the taste and edible quality of the final product.

[0026] The shaping process of the present invention not only ensures the edible quality of the fish meat itself, but also ensures the integrity of the fish meat in subsequent processing.

[0027] The cooked stinky mandarin fish prepared by the present invention has uniform quality, rich nutrition and full flavor. Compared with freshly cooked stinky mandarin fish dishes, there is no significant difference in color, fish texture, elasticity and garlic shape. It can be eaten after being heated in a microwave oven for 5 minutes or in a hot water bath for 5 to 10 minutes. It is convenient and fast, and can be stored at room temperature for 9 months, and has broad market application prospects. At the same time, the present invention enriches the types of stinky mandarin fish pre-prepared dishes, and meets the pursuit of modern people, especially people with fast-paced life, for safe, delicious, nutritious and convenient cooked stinky mandarin fish. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 The sensory evaluation results of the cooked smelly mandarin fish of the present invention are as follows;

[0029] Figure 2 The results of water holding capacity and shrinkage ratio of the cooked smelly mandarin fish of the present invention are shown in Table 1, wherein abca'b'c' indicates statistically significant difference P<0.05;

[0030] Figure 3 The results are the changes in the thiobarbituric acid content of the cooked smelly mandarin fish during the storage process of the present invention. DETAILED DESCRIPTION

[0031] The present invention provides a high-quality room-temperature cooked smelly mandarin fish and a production method thereof. In an exemplary embodiment, the exemplary production method includes the following steps.

[0032] 1. Raw material acceptance: Select authentic Huizhou smelly mandarin fish, the packaging should not be damaged, leaking or bloated, there should be no obvious drying and softening, the fish meat should have the natural white color of the product, and have the typical odor after fermentation, and its moisture content should be ≤80%, chloride content should be ≤2%, and amino acid nitrogen content should be ≥600mg / kg. After the raw materials meet the requirements, they should be stored below -18℃ for standby use.

[0033] 2. Thawing: Take the smelly mandarin fish out of the cold storage and place it in the thawing pool for thawing. The thawing can be done by air thawing or running water thawing. During the thawing process, the center temperature of the smelly mandarin fish is controlled at 5℃~8℃. Air thawing: The ambient temperature is controlled at 12℃~18℃, and the time is controlled at 10~16h; running water thawing: The water temperature is controlled at 15℃~20℃, and the time is controlled at 6~10h.

[0034] 3. Cleaning and cutting: Wash the thawed stinky mandarin fish with running water until there is no blood stains and mucus on the surface of the fish, then cut the cleaned stinky mandarin fish into fish pieces with a length and width of 1.5 to 2.5 cm.

[0035] 4. Soaking and sterilizing: Soak the fish pieces in electrolyzed water for sterilization, then take them out and drain. The pH of the electrolyzed water is 6.5-7.5, the effective chlorine content of the electrolyzed water is 0.03-0.15 mg / mL, and the soaking time is 2-10 minutes.

[0036] 5. Removing the fishy smell and locking in the freshness: soak the fish pieces after the soaking and sterilization in step (4) in the deodorizing and locking in the freshness solution for 5 to 15 minutes, stir, and then take out and drain. The deodorizing and locking in the freshness solution is prepared from the following raw materials: plant composition, food-grade sodium lactate, food-grade cysteine, food-grade composite phosphate, and water; and for every 1 kg of raw materials, 5 to 12 g of plant composition, 0.001 to 0.01 g of food-grade sodium lactate, 0.001 to 0.01 g of food-grade cysteine, 0.01 to 1 g of food-grade composite phosphate, and the rest is water. The method for preparing the plant composition comprises the following steps: taking 5 to 15 parts of dried perilla powder, 10 to 20 parts of onion powder, 5 to 10 parts of lithospermum powder, 5 to 10 parts of angelica powder and 125 to 300 parts of distilled water by weight, stirring and mixing them uniformly, extracting them under the conditions of negative pressure strength of -0.02Mpa to -0.08Mpa, stirring speed of 100 to 150rpm, temperature of 30 to 55°C and extraction time of 0.5 to 1h, filtering and combining the extracts, and freeze-drying them to obtain the plant composition.

[0037] 6. Low-temperature air drying: After the fishy smell and freshness are locked in step (5), the fish pieces are placed in an oven for low-temperature air drying at a temperature of 45°C to 65°C for 1 to 4 hours. At this time, the fish pieces become slightly dry and hard.

[0038] 7. Shaping: Put the dried product from step (6) into a vacuum oil pan and fry it at an oil temperature of 60°C to 85°C for 30 to 120 seconds at a vacuum degree of 60 to 85 KPa. Fry until the skin is slightly hardened, then remove from the pan and drain the oil. Use practical vegetable oil for the oil pan.

[0039] 8. Preparation of auxiliary materials: The raw materials of the auxiliary materials include: 30-50 parts by weight of dried bamboo shoots, 5-15 parts by weight of colored peppers, 5-15 parts by weight of onions, 5-15 parts by weight of fat meat, 5-10 parts by weight of mushrooms, 2-5 parts by weight of fermented black beans, 2-3 parts by weight of oyster sauce, 1-2 parts by weight of soy sauce, 1-2 parts by weight of white sugar, 0.5-1 parts by weight of chicken essence, 0.3-1 parts by weight of vinegar, 0.2-0.5 parts of hydroxypropyl distarch phosphate, etc. According to the raw material formula of the auxiliary materials, the raw materials such as dried bamboo shoots, colored peppers, onions, fat meat, mushrooms, etc. are washed and cut into small pieces with a particle size of 0.5-1.5 cm.

[0040] 9. Heat treatment and mixing: first preheat the raw fat meat, bamboo shoots, bell peppers, onions, mushrooms and other auxiliary materials, raise the temperature to 70°C to 90°C, continue heating for 3 to 5 minutes, stop heating, then add the fish pieces prepared in step (7), mix evenly, and obtain cooked smelly mandarin fish. The preheating treatment conditions are: when the heating temperature is 50°C to 60°C, the heating time is 5 to 15 minutes; the addition ratio of the fish pieces to auxiliary materials is 1:2 to 1:3.

[0041] 10. Packaging and inner packaging: After the material in step (9) is cooled, it is weighed and packed into aluminum foil bags, 160 g per bag, and then vacuum-sealed.

[0042] 11. Sterilization: Place the material after vacuum sealing in step (10) into a high temperature and high pressure sterilization autoclave for sterilization at a temperature of 85°C to 105°C for 5 to 15 minutes at a pressure of 0.2 MPa.

[0043] 12. Storage: The stinky mandarin fish sterilized in step (11) is stored at room temperature.

[0044] The following will be combined with the specific embodiments of the present invention and the accompanying drawings to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0045] The specific implementation of the present invention is further described in detail below in conjunction with specific embodiments.

[0046] The following reagents and materials, unless otherwise specified, were purchased from the market. Chlorine-containing electrolyzed water was commercially available food-grade sodium hypochlorite (Guangzhou Jiupin Environmental Protection Technology Co., Ltd.) prepared with deionized water to the required specifications. Food-grade sodium lactate, food-grade cysteine, and food-grade composite phosphate were purchased from Xuzhou Tianan Food Additive Co., Ltd., where the food-grade composite phosphate ingredients included: 24% sodium tripolyphosphate, 21% sodium pyrophosphate, 14% sodium hexametaphosphate, 4% trisodium phosphate, etc.

[0047] Example 1

[0048] According to the production method steps of high-quality room-temperature cooked stinky mandarin fish disclosed in the present invention, the product of Example 1 was prepared.

[0049] 1. Raw material acceptance: Select authentic Huizhou smelly mandarin fish, the packaging should not be damaged, leaking or bloated, there should be no obvious drying and softening, the fish meat should have the natural white color of the product, and have the typical odor after fermentation, and its moisture content should be ≤80%, chloride content should be ≤2%, and amino acid nitrogen content should be ≥600mg / kg. After the raw materials meet the requirements, they should be stored below -18℃ for standby use.

[0050] 2. Thawing: Take the stinky mandarin fish out of the cold storage and place it in a thawing pool for thawing. Use air thawing method, control the ambient temperature at 16°C, and control the time at 12 hours. During the thawing process, the center temperature of the stinky mandarin fish does not exceed 7°C.

[0051] 3. Cleaning and cutting: Wash the thawed stinky mandarin fish with running water until there is no blood stains and mucus on the surface of the fish, and then cut the cleaned stinky mandarin fish into fish pieces with a length and width of 2.0 to 2.5 cm.

[0052] 4. Soaking and sterilizing: Soak the fish pieces in electrolyzed water for sterilization, then take them out and drain. The pH of the electrolyzed water is 7.0, the effective chlorine content of the electrolyzed water is 0.08 mg / mL, and the soaking time is 5 minutes.

[0053] 5. Removing the fish smell and locking in the freshness: soak the fish pieces after the soaking and sterilization in step (4) in the deodorizing and locking in the freshness solution for 10 minutes, stir, and then take out and drain. The deodorizing and locking in the freshness solution is prepared from the following raw materials: plant composition, food grade sodium lactate, food grade cysteine, food grade composite phosphate, water; and for every 1 kg of raw materials, 6g of plant composition, 0.01g of food grade sodium lactate, 0.01g of food grade cysteine, 0.05g of food grade composite phosphate, and the rest is water. The preparation method of the plant composition is as follows: take 10 parts of dried perilla powder, 10 parts of onion powder, 5 parts of lithospermum powder, 5 parts of angelica powder, and 300 parts of distilled water by weight, stir and mix evenly, extract under the conditions of negative pressure strength of -0.05Mpa, stirring speed of 150rpm, temperature of 50℃, and extraction time of 1h, filter and combine the extracts, and freeze-dry to obtain the plant composition.

[0054] 6. Low-temperature air drying: After the fishy smell and freshness are locked in step (5), the fish pieces are placed in an oven for low-temperature air drying at 55°C for 2.5 hours. At this time, the fish pieces become slightly dry and hard.

[0055] 7. Shaping: Put the dried dough in step (6) into a vacuum oil pan and fry at 75°C for 60 seconds at a vacuum degree of 70 KPa. Fry until the skin is slightly hardened, then remove from the pan and drain the oil. Use practical vegetable oil for the oil pan.

[0056] 8. Preparation of auxiliary materials: The raw materials of the auxiliary materials include: 45 parts by weight of dried bamboo shoots, 10 parts by weight of colored peppers, 12 parts by weight of onions, 15 parts by weight of fat meat, 8 parts by weight of mushrooms, 4 parts by weight of fermented black beans, 2.5 parts by weight of oyster sauce, 1.5 parts by weight of soy sauce, 1 part by weight of white sugar, 0.5 parts by weight of chicken essence, 0.3 parts by weight of vinegar, 0.2 parts by weight of hydroxypropyl distarch phosphate, etc. According to the raw material formula of the auxiliary materials, the raw materials such as dried bamboo shoots, colored peppers, onions, fat meat, mushrooms, etc. are washed and cut into small pieces with a particle size of 1.0 to 1.5 cm.

[0057] 9. Heat treatment and mixing: first preheat the raw fat meat, bamboo shoots, bell peppers, onions, mushrooms and other auxiliary materials, raise the temperature to 85°C, continue heating for 5 minutes, stop heating, then add the fish pieces prepared in step (7), mix evenly, and obtain cooked smelly mandarin fish. The preheating treatment conditions are: heating temperature is 50°C, heating time is 7 minutes; the addition ratio of fish pieces: auxiliary materials is 1:2.

[0058] 10. Packaging and inner packaging: After the material in step (9) is cooled, it is weighed and packed into aluminum foil bags, 160 g per bag, and then vacuum-sealed.

[0059] 11. Sterilization: Place the material after vacuum sealing in step (10) into a high temperature and high pressure sterilization autoclave for sterilization at a temperature of 95°C, a time of 15 min, and a pressure of 0.2 MPa.

[0060] 12. Storage: The stinky mandarin fish sterilized in step (11) is stored at room temperature.

[0061] Example 2

[0062] The product of Example 2 was prepared according to the following production method steps of cooking smelly mandarin fish at room temperature.

[0063] 1. Raw material acceptance: Select authentic Huizhou smelly mandarin fish, the packaging should not be damaged, leaking or bloated, there should be no obvious drying and softening, the fish meat should have the natural white color of the product, and have the typical odor after fermentation, and its moisture content should be ≤80%, chloride content should be ≤2%, and amino acid nitrogen content should be ≥600mg / kg. After the raw materials meet the requirements, they should be stored below -18℃ for standby use.

[0064] 2. Thawing: Take the stinky mandarin fish out of the cold storage and place it in a thawing pool for thawing. Use air thawing method, control the ambient temperature at 16°C, and control the time at 12 hours. During the thawing process, the center temperature of the stinky mandarin fish does not exceed 7°C.

[0065] 3. Cleaning and cutting: Wash the thawed stinky mandarin fish with running water until there is no blood stains and mucus on the surface of the fish, and then cut the cleaned stinky mandarin fish into fish pieces with a length and width of 2.0 to 2.5 cm.

[0066] 4. Low-temperature air drying: Place the cut fish pieces in an oven for low-temperature air drying. The temperature is controlled at 55°C for 2.5 hours. At this time, the fish pieces become slightly dry and hard.

[0067] 5. Shaping: Put the dried dough in step (4) into a vacuum oil pan and fry at 75°C for 60 seconds at a vacuum degree of 70 KPa. Fry until the skin is slightly hardened, then remove from the pan and drain the oil. Use practical vegetable oil for the pan.

[0068] 6. Preparation of auxiliary materials: The raw materials of the auxiliary materials include: 45 parts by weight of dried bamboo shoots, 10 parts by weight of colored peppers, 12 parts by weight of onions, 15 parts by weight of fat meat, 8 parts by weight of mushrooms, 4 parts by weight of fermented black beans, 2.5 parts by weight of oyster sauce, 1.5 parts by weight of soy sauce, 1 part by weight of white sugar, 0.5 parts by weight of chicken essence, 0.3 parts by weight of vinegar, 0.2 parts of hydroxypropyl distarch phosphate, etc. According to the raw material formula of the auxiliary materials, the raw materials such as dried bamboo shoots, colored peppers, onions, fat meat, mushrooms, etc. are washed and cut into small pieces with a particle size of 1.0 to 1.5 cm.

[0069] 7. Heat treatment and mixing: first preheat the raw fat meat, bamboo shoots, bell peppers, onions, mushrooms and other auxiliary materials, raise the temperature to 85°C, continue heating for 5 minutes, stop heating, then add the fish pieces prepared in step (5), mix evenly, and obtain cooked smelly mandarin fish. The preheating treatment conditions are: heating temperature is 50°C, heating time is 7 minutes; the addition ratio of fish pieces: auxiliary materials is 1:2.

[0070] 8. Packaging and inner packaging: After the material in step (7) is cooled, weigh and pack it into aluminum foil bags, 160 g per bag, and then vacuum seal it.

[0071] 9. Sterilization: Place the material after vacuum sealing in step (8) into a high temperature and high pressure sterilization autoclave for sterilization at a temperature of 95°C, a time of 15 min, and a pressure of 0.2 MPa.

[0072] 10. Storage: The stinky mandarin fish sterilized in step (9) is stored at room temperature.

[0073] Example 3

[0074] Comparative example: The comparative example was prepared according to the method of a published patent application, the publication number of which is CN110613102A, and the name of the invention is a method for preparing instant stinky mandarin fish can.

[0075] Effect evaluation:

[0076] Sensory evaluation: A sensory evaluation team of 8 professionally trained personnel was formed. The cooked smelly mandarin fish samples from each group were selected and placed in the same container for coding, and evaluated based on five indicators including color, smell, taste, tissue state and acceptance. The evaluation criteria are shown in Table 1.

[0077] Table 1 Sensory scoring criteria for cooked stinky mandarin fish

[0078]

[0079] Determination of moisture content: refer to the national food safety standard "Standards and methods for determination of moisture in food" (GB5009.3-2016).

[0080] Determination of water holding capacity: Weigh the cooked smelly mandarin fish pieces from different treatment groups, place them between two layers of filter paper, apply a 5kg weight to them, and keep it for 2 minutes, then weigh the sample again. The water holding capacity is calculated based on the water content that is squeezed out, and the measurement is repeated 3 times to take the average value.

[0081] Determination of volume shrinkage ratio: Take 5g of cooked smelly mandarin fish samples from different treatment groups, put them into a measuring cylinder to measure the volume, repeat 3 times for each sample, take the average value, and calculate the shrinkage ratio.

[0082]

[0083] Where: T represents the volume shrinkage ratio, V represents the volume of cooked stinky mandarin fish in different treatment groups, and C represents the volume of fermented stinky mandarin fish (uncooked).

[0084] Chromaticity determination: Using a portable colorimeter, three points were randomly selected from the muscles of the stinky mandarin fish in the control group and the embodiment group for measurement, and the results were recorded. (brightness), (Redness), (yellowness) value and calculate its average value.

[0085]

[0086] Determination of texture characteristics: The texture characteristics of cooked stinky mandarin fish in different treatment groups were determined using an ENS-PRO texture analyzer with a 36mm flat-bottom cylindrical probe. Determination conditions: pre-test rate of 60mm / min, test rate of 60mm / min, post-test rate of 60mm / min, compression degree of 30%, distance of 1.00mm, trigger force of 0.03N, and trigger type of automatic.

[0087] Determination of thiobarbituric acid: Take 10g of cooked smelly mandarin fish meat from different treatment groups and under different storage conditions (30℃, 0-5 months) in a beaker, add 25mL of distilled water, homogenize and add 25mL of 10g / 100mL trichloroacetic acid, mix and let stand for 30min, filter, take 5mL of supernatant, add 5mL of 0.02mol / L 2-thiobarbituric acid (TBA) solution, heat the mixture in a constant temperature water bath at 80℃ for 40min, take out and cool to room temperature, and measure its absorbance at a wavelength of 532nm. TBA value is expressed as the mass of malondialdehyde contained in each kilogram of fish meat, in mg / kg.

[0088] Determination of total microbial colony count: refer to GB4789.2-2016 "National Food Safety Standard Food Microbiology Inspection-Determination of Total Colony Count". The plate count method was used to determine the total microbial colony count of cooked stinky mandarin fish in different treatment groups at 30°C and different storage times (0 to 5 months). The total colony count was obtained after incubation in a (36±1)°C biochemical incubator for (48±2) hours.

[0089] Determination of total coliform count: refer to GB4789.3-2016 "National Food Safety Standard Food Microbiology Inspection-Determination of Coliforms". Determine the total coliform count in cooked smelly mandarin fish in different treatment groups and under different storage conditions (30℃, 0-5 months).

[0090] Statistics and analysis of data: The experiment was repeated three times and the results were expressed as mean ± standard deviation. Origin8.5 software was used for drawing and SPSS18.0 software was used for variance analysis. P < 0.05 indicated a significant difference.

[0091] The cooked stinky mandarin fish prepared according to the method of the present invention has a yellow appearance, white and shiny meat inside, has a typical odor after fermentation of fish meat, no fishy smell or no rotten smell and other bad smells, the fish meat is firm and elastic, the meat blocks are relatively neat, tender and smooth, and not soft. The cooked stinky mandarin fish product prepared by the present invention has been mass-produced, and its portion is suitable for one person, and it can be eaten after being heated in a microwave oven for 5 minutes or in a hot water bath for 5 to 10 minutes, which is convenient and quick, and can be stored at room temperature for 9 months.

[0092] The sensory evaluation team was composed of 8 professionally trained personnel. The cooked stinky mandarin fish samples from each group were selected and placed in the same container for coding, and evaluated based on five indicators including color, smell, taste, tissue state and acceptance. The sensory evaluation results obtained according to the sensory scoring criteria for cooked stinky mandarin fish in Table 1 are shown in Figure 1 In. The sensory evaluation is mainly based on the comprehensive evaluation of the evaluation team members through five indicators such as color, smell, taste, tissue state and acceptance. Compared with the method for making a ready-to-eat stinky mandarin fish can disclosed in the published patent application CN110613102A, the cooked stinky mandarin fish of Example 1 prepared by the present invention has high sensory acceptance, the internal meat is white and shiny, the fish meat is firm and elastic, tender and smooth, the bones and meat are separated, the garlic clove shape is obvious, and the meat blocks are complete and not soft. Compared with Example 2, the sensory acceptance of Example 1 is higher, indicating that the deodorization and freshness-locking process of the present invention has a greater improvement effect on the taste, smell and color of the processed cooked stinky mandarin fish. In summary, the cooked stinky mandarin fish prepared by the present invention can better maintain the sensory quality of the stinky mandarin fish, and obtain a cooked stinky mandarin fish product with excellent flavor and quality.

[0093] Table 2 The moisture content and color results of the cooked smelly mandarin fish of the present invention

[0094]

[0095] abc indicates statistically significant difference P<0.05.

[0096] Moisture content and color are important sensory attributes of cooked stinky mandarin fish, which affect the quality of the product. As shown in Table 2, the moisture contents of Example 1, Example 2 and the comparative example are (62.29±0.95)%, (54.46±0.95)%, and (52.67±0.81)%, respectively. Compared with Example 2 and the comparative example, the moisture content of Example 1 increased by 7.82% and 9.62%, respectively. As can be seen from Table 2, the processing technology of the present invention has an effect on the quality of stinky mandarin fish meat. value, , The cooked smelly mandarin fish meat after the processing of the present invention has a significant effect on the value, Value and The value increased compared with the control group, and there was a statistical difference (P<0.05). Compared with the whiteness of 5.92±0.92 in the control example, the whiteness values ​​of Example 1 and Example 2 increased to 13.13±1.34 and 9.04±1.22, respectively, which increased by 121.79% and 52.73%, respectively, and the difference was statistically significant (P<0.05), indicating that the processing technology of the present invention can better retain the whiteness of the meat of cooked stinky mandarin fish.

[0097] The results of water holding capacity and shrinkage ratio of the cooked smelly mandarin fish product prepared according to the method of the present invention are shown in Figure 2 middle.

[0098] Water holding capacity refers to the ability of a sample to bind its own or external water. The greater the water holding capacity, the better the water retention of the sample. Figure 2 It can be seen that the water holding capacity of the stinky mandarin fish samples in the control example and embodiment 2 treatment groups is lower than that in embodiment 1, and the water holding capacity decreases significantly (P<0.05), indicating that the processes of removing fishy smell and locking freshness, low-temperature air-drying and deep-frying for shaping, and mild heat treatment and sterilization in the present invention have less damage to the muscle tissue and myofibril arrangement of stinky mandarin fish, and can better retain the water holding capacity of the cooked stinky mandarin fish product, which is consistent with the moisture content results in Table 2.

[0099] The volume shrinkage ratio indicates the change in volume of stinky mandarin fish before and after ultra-high pressure treatment, and is an important texture characteristic parameter. The closer the volume shrinkage ratio is to 100%, the smaller the change in the sample volume and appearance. Figure 2As shown, compared with the shrinkage ratio of the control example (70.09±0.77)%, the shrinkage ratios of Example 1 and Example 2 were increased to (82.14±1.55)% and (84.82±1.55)%, respectively, and there were statistical differences (P<0.05). This may be due to the strong heat treatment of the control example (121°C, 20-30min) causing the aggregation and denaturation of the myosin molecules of the smelly mandarin fish, resulting in the shrinkage of the fish meat and the reduction of its volume.

[0100] The hardness, elasticity, cohesiveness and chewiness of cooked stinky mandarin fish after different processing were compared. The results are shown in Table 3.

[0101] Table 3 Texture properties of cooked stinky mandarin fish of the present invention

[0102]

[0103] abc indicates statistically significant difference P<0.05.

[0104] Compared with the comparative example (36.21±0.97N), the hardness of Example 1 and Example 2 was significantly reduced (P<0.05), which were 27.39±1.32N and 31.18±1.25N, respectively. The elastic coefficient of the fish meat in Example 1 was as high as 0.74±0.01, which was increased by 80.24% and 37.81% respectively compared with the comparative example (0.41±0.03) and Example 2 (0.54±0.03), and there was a significant difference (P<0.05), indicating that the processes of removing fishy smell and locking freshness, low-temperature air drying and low-temperature frying for shaping, and mild heat treatment and sterilization in the method of the present invention had little damage to the muscle tissue and myofibril arrangement of the stinky mandarin fish, and could better retain the elasticity of the cooked stinky mandarin fish meat. The cohesiveness and chewiness results of the cooked stinky mandarin fish were consistent with the change rules of its hardness and elasticity. The above results show that the processing technology of the present invention reduces the hardness of the cooked smelly mandarin fish meat, increases the elasticity, and is more in line with the taste and comfort of normal chewing by humans.

[0105] Thiobarbituric acid value (TBA) is an effective method for detecting lipid oxidation products. It is widely used to determine the degree of fat oxidation and rancidity in meat and aquatic products. It is an important indicator for judging the degree of fat oxidation in fish. Figure 3The results are the changes in the thiobarbituric acid content of the cooked stinky mandarin fish of the present invention at 30°C and a storage time of 0 to 5 months. The results show that with the extension of storage time, the TBA value of each group increases significantly, and the rising rate of Example 1 and Example 2 is lower than that of the comparative example. In the fifth month of storage time, the thiobarbituric acid values ​​of Example 1, Example 2 and the comparative example are 30.12±0.47, 46.84±0.55, and 53.20±3.01 mg / kg, respectively, all within the acceptable range (less than 5g / kg), but compared with the comparative example, the thiobarbituric acid value of Example 1 is significantly reduced by 43.39%. The above results show that the processing technology of the present invention can effectively reduce the generation of thiobarbituric acid reactants during the storage of cooked stinky mandarin fish, and the added deodorizing and fresh-keeping components have multiple functions such as deodorizing, fresh-keeping and anti-oxidation, which improves the safety and quality of cooked stinky mandarin fish during storage.

[0106] Table 4 shows the changes in total bacterial count and coliform group of the cooked smelly mandarin fish of the present invention at 30° C. and a storage time of 0 to 5 months.

[0107] Table 4 Changes in total bacterial count and coliform group of the cooked smelly mandarin fish of the present invention during storage

[0108]

[0109] The total bacterial count and coliform group are effective indicators for judging the degree of contamination and sanitary quality of food. The national standard stipulates that when the total bacterial count in cooked fish exceeds 5 (logCFU / g) and the coliform group exceeds 2 (logCFU / g), the food is unsafe and cannot be eaten. It can be seen from Table 4 that the total bacterial count and coliform group of cooked stinky mandarin fish in different treatment groups increase with the extension of storage time, and the growth rate of Example 2 is significantly higher than that of other treatment groups. In the fifth month of storage, the total colony count of Example 2 reached 5.30±0.26 (lgCFU / g) and the coliform group reached 2.15±0.04 (lgCFU / g), exceeding the edible requirements specified in the national standard; while the total colony count and coliform group in the cooked smelly mandarin fish after treatment in Example 1 and the comparative example increased slowly, with the total colony count being 3.49±0.02 and 3.28±0.03 (logCFU / g) in the fifth month, and the coliform group being 1.00±0.06 and 0.93±0.04 (logCFU / g) in the fifth month, respectively, with no significant difference (P>0.05), and both meeting the limits specified in the national standard. It can be seen that the soaking and sterilization combined with mild heat treatment processing technology adopted by the present invention has a good effect on killing microorganisms, and has the same sterilization effect as strong heat treatment (121°C, 20-30min). In summary, the processing technology of the present invention can not only significantly achieve a bactericidal effect, avoid adverse effects on the color, sensory quality, texture characteristics, etc. of cooked stinky mandarin fish, but also effectively reduce the generation of thiobarbituric acid reactants during the storage of cooked stinky mandarin fish, and has a dual effect of bactericidal and antioxidant, thereby improving the safety and quality of stinky mandarin fish during the storage process.

[0110] The present invention adopts a method of immersion sterilization combined with mild heat treatment sterilization, which has a good microbial killing effect, ensures food safety, prolongs the shelf life, and largely avoids adverse effects on the color, sensory quality, texture characteristics, etc. of the cooked stinky mandarin fish. For example, the volume shrinkage ratio of the fish meat is reduced by 14.73%, the elasticity is increased by 80.24%, etc., which significantly improves the processing quality of the cooked stinky mandarin fish.

[0111] The invention innovates the formula and process for removing fishy smell and locking freshness in the processing process, which can not only remove the fishy smell of the stinky mandarin fish, but also significantly reduce the water loss rate of the stinky mandarin fish in the processing process, such as the moisture content and water holding capacity of the product are respectively increased by 9.32% and 17.84%, and the generation of thiobarbituric acid reactants in the storage process of the cooked stinky mandarin fish is also effectively inhibited, such as the thiobarbituric acid content in the fifth month under the storage condition of 30°C is significantly reduced by 43.39%, and the added deodorizing and locking freshness ingredients have multiple functions such as removing fishy smell, locking freshness and anti-oxidation, thereby improving the safety quality of the cooked stinky mandarin fish in the storage process.

[0112] The cooked stinky mandarin fish prepared by the present invention has uniform quality, rich nutrition and full flavor. Compared with freshly cooked stinky mandarin fish dishes, there is no significant difference in color, fish meat texture, elasticity and garlic clove shape. It can be eaten after being heated in a microwave oven for 5 minutes or in a hot water bath for 5 to 10 minutes. It is convenient and fast, and can be stored at room temperature for 9 months, and has broad market application prospects. At the same time, the present invention enriches the types of stinky mandarin fish pre-prepared dishes, and meets the pursuit of modern people, especially people with fast-paced life, for the nutrition, safety, deliciousness and convenience of cooked stinky mandarin fish.

[0113] The matters not described in detail in the present invention are all known technologies to those skilled in the art.

[0114] Finally, it should be noted that the above specific implementation methods are only used to illustrate the technical solution of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the embodiments, those skilled in the art should understand that the technical solution of the present invention can be modified and replaced by equivalents without departing from the spirit and scope of the technical solution of the present invention, which should be included in the scope of the claims of the present invention.

Claims

1. A method for producing high-quality room-temperature cooked stinky mandarin fish, characterized in that: The method comprises the steps of preliminarily treating the pickled raw material stinky mandarin fish, then soaking it in a sterilization solution, soaking it in a deodorizing and fresh-keeping solution, taking it out, drying it, and shaping it to obtain a room-temperature cooked stinky mandarin fish product, and finally packaging and sterilizing the room-temperature cooked stinky mandarin fish product, wherein the sterilization solution is a sodium hypochlorite solution, wherein the pH of the sodium hypochlorite solution is 6.5-7.5, the effective chlorine content of the sodium hypochlorite solution is 0.03-0.15 mg / mL, and the soaking time in the sterilization solution is 2-10 minutes; The deodorizing and fresh-keeping liquid is composed of a plant composition, food-grade sodium lactate, food-grade cysteine, food-grade composite phosphate, and water. The content is 5-12 g of the plant composition, 0.001-0.01 g of food-grade sodium lactate, 0.001-0.01 g of food-grade cysteine, 0.01-1 g of food-grade composite phosphate, and the rest is water per 1 kg of the deodorizing and fresh-keeping liquid. The stinky mandarin fish is soaked in the deodorizing and fresh-keeping liquid for 5-15 minutes. The preparation method of the plant composition is to take dry 5-15 parts of perilla powder, 10-20 parts of onion powder, 5-10 parts of lithospermum powder, 5-10 parts of angelica powder and 125-300 parts of distilled water are stirred and mixed uniformly, extracted under the conditions of negative pressure strength of -0.02Mpa~-0.08Mpa, stirring speed of 100-150rpm, temperature of 30-55℃ and extraction time of 0.5-1h, filtered and combined the extracts, and freeze-dried to obtain the plant composition; the step of taking out and drying after soaking is carried out by low-temperature air drying, and the condition is to dry at 400℃ for 2 hours. Low-temperature air drying is carried out in the box, and the temperature is controlled at 45°C ~ 65°C for 1 to 4 hours; the shaping step includes frying the dried product in a vacuum oil pan, the oil temperature is 60°C ~ 85°C, the time is 30 to 120 seconds, the vacuum degree is 60 to 85Kpa, and then fishing it out and draining the oil. The oil in the oil pan is edible vegetable oil. The sterilization step after packaging includes sterilizing the vacuum-packaged product in a high-temperature and high-pressure sterilization autoclave at a temperature of 85°C ~ 105°C for 5 to 15 minutes and a pressure of 0.2Mpa.

2. The method for producing high-quality room-temperature cooked stinky mandarin fish according to claim 1, characterized in that: The requirements for pickled raw materials are that the packaging is not damaged, leaking or bloated, and there is no obvious drying and softening. The fish meat has the natural white color of the product and the typical odor after fermentation. Its moisture content is ≤80%, chloride content is ≤2%, and amino acid nitrogen content is ≥600mg / kg.

3. The method for producing high-quality room-temperature cooked smelly mandarin fish according to claim 1, characterized in that: The initial processing of the stinky mandarin fish raw material is cleaning and cutting, wherein the stinky mandarin fish raw material is cleaned until there is no blood stain and mucus on the fish body surface, and then the cleaned stinky mandarin fish is cut into fish pieces with a length and width of 1.5 to 2.5 cm.

4. The method for producing high-quality room-temperature cooked smelly mandarin fish according to claim 1, characterized in that: The method further comprises the step of further processing after shaping, wherein the further processing comprises mixing and heating the shaped product with auxiliary materials for dishes to obtain a cooked stinky mandarin fish dish.

5. The method for producing high-quality room-temperature cooked smelly mandarin fish according to claim 4, characterized in that: The auxiliary materials of the dish include, by weight, 30 to 50 parts of dried bamboo shoots, 5 to 15 parts of colored peppers, 5 to 15 parts of onions, 5 to 15 parts of fat meat, 5 to 10 parts of mushrooms, 2 to 5 parts of fermented black beans, 2 to 3 parts of oyster sauce, 1 to 2 parts of soy sauce, 1 to 2 parts of white sugar, 0.5 to 1 part of chicken essence, 0.3 to 1 part of vinegar, and 0.2 to 0.5 parts of hydroxypropyl distarch phosphate, wherein the blocks in the auxiliary raw materials are cut into small pieces with a particle size of 0.5 to 1.5 cm.

6. The method for producing high-quality room-temperature cooked smelly mandarin fish according to claim 4, characterized in that: The mixing and heating step includes preheating the auxiliary raw materials, raising the temperature to 70°C to 90°C, continuing heating for 3 to 5 minutes, stopping heating, and then adding the shaped product and mixing evenly.

7. The method for producing high-quality room-temperature cooked smelly mandarin fish according to claim 1, characterized in that: The step of subpackaging includes cooling the product, subpackaging it into vacuum bags, and vacuum sealing it.

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