Swim bladder cleaning process capable of improving quality

Abstract

The invention belongs to the technical field of aquatic food products, and particularly relates to a quality-improving swim bladder cleaning process which comprises the following steps: S1, selecting complete fresh swim bladders without lesion, tearing off surface fat layers, and flushing away surface blood and mucus with clear water; s2, soaking the swim bladder treated in the step S1 in a first cleaning solution for 1 time, wherein the temperature of the first cleaning solution in the soaking process is controlled within the range of the temperature 1; s3, soaking the swim bladder treated in the step S2 in a second cleaning solution for a time 2, wherein the temperature of the second cleaning solution in the soaking process is controlled within the range of the temperature 2; s4, the swim bladders treated in the step S3 are washed with clear water until the pH of washing liquid is 6.0-7.0, water is drained, and dried fish maw is obtained.The washing technology can efficiently wash impurities on the surfaces of the swim bladders, and the phenomena of dark color, fishy smell, oil rancidity and the like caused by extravasated blood and grease oxidation are inhibited.

Description

Technical Field

[0001] The invention belongs to the technical field of aquatic food products, and particularly relates to a fish maw cleaning process for improving quality. Background Art

[0002] Dried fish maw is made from fresh dried fish bladders. It has a high collagen content and is of high therapeutic and nourishing value. During the processing, impurities such as grease and blood contamination on the fish maw need to be cleaned and removed. If the impurities are not cleaned properly, the dried fish maw will deteriorate during storage, with dark red color, strong fishy and oily smells, and other deterioration phenomena, which seriously affect the appearance and eating experience. Handling the oil film and blood congestion areas on the surface of the fish maw requires delicate operations to ensure cleanliness while avoiding damaging the integrity of the fish maw. However, the cleaning and processing methods of fish bladders on the market are backward, and the sources of the processing reagents are unknown, which can easily cause hidden dangers of production residues and affect food safety. As a result, there are a large number of low-quality dried fish maw products on the market, which restricts the industrial development of fish maw. Therefore, there is an urgent need for a cleaning process that can effectively improve the quality of fish maw. Summary of the Invention

[0003] The purpose of the present invention is to provide a fish maw cleaning process with improved quality.

[0004] The present invention adopts a technical solution to achieve its purpose: a fish maw cleaning process for improving quality, the cleaning process comprising the following steps:

[0005] S1. Select a fresh, intact fish maw without any lesions, remove the fat layer on the surface, and rinse with clean water to remove any blood and mucus on the surface.

[0006] S2, placing the fish maw obtained in step S1 into a first cleaning solution for soaking for time 1, wherein the temperature of the first cleaning solution is controlled within the temperature range of 1 during the soaking process;

[0007] S3, soaking the fish maw obtained in step S2 in a second cleaning solution for time 2, wherein the temperature of the second cleaning solution is controlled within the temperature range of temperature 2 during the soaking process;

[0008] S4. Rinse the fish maw obtained in step S3 with clean water until the pH of the washing liquid is within the range of 6.0-7.0, drain the water, and dry to obtain dried fish maw.

[0009] Furthermore, the first cleaning liquid is an aqueous solution, and based on the total mass of the first cleaning liquid, comprises:

[0010] (a) 0.05% to 0.2% citric acid;

[0011] (b) 0.01% to 0.1% tea polyphenols;

[0012] (c) 0.02% to 0.05% ascorbic acid.

[0013] Furthermore, in step S2, the soaking time 1 is 2-5 hours, and the temperature 1 is 5-10°C.

[0014] Furthermore, in step S2, the mass ratio of the fish maw obtained by the treatment in step S1 to the first cleaning liquid is 1:7-10.

[0015] Furthermore, the second cleaning liquid is a sodium bicarbonate aqueous solution with a mass fraction of 0.1-0.5%.

[0016] Furthermore, in step S3, the soaking time 2 is 1-3 hours, and the temperature 2 is 25-30°C.

[0017] Furthermore, step S3 also includes placing the fish maw obtained by the treatment in step S2 and the second cleaning liquid into an ultrasonic cleaning tank, soaking them while starting ultrasonic treatment with an ultrasonic power of 200-500W.

[0018] Furthermore, in step S4, the drying temperature is 20-35° C., and the drying time is 8-15 hours.

[0019] The beneficial effects of the present invention are as follows: (1) The present invention adopts a two-step cleaning method. The first step of cleaning adopts a triple active ingredient compound of citric acid + tea polyphenols + ascorbic acid, wherein citric acid reduces the pH value of the cleaning solution and promotes the dissolution and separation of hemoglobin and iron ions in blood congestion. Combined with the dual antioxidant components of tea polyphenols + ascorbic acid, it can effectively inhibit the dull color, fishy smell and oily smell caused by blood congestion and oil oxidation. The combination of citric acid + tea polyphenols + ascorbic acid can also act as a chelating agent to effectively remove metal ions, improve quality and safety, and prevent the lipid-catalyzed oxidation reaction of metal ions; the second step of cleaning adopts a weak alkaline solution of sodium bicarbonate to neutralize the residual acidic cleaning solution, reduce the damage to collagen fibers, and facilitate the maintenance of colloid elasticity during subsequent drying and shaping.

[0020] (2) The low-temperature operation of the present invention effectively reduces the dissolution loss of water-soluble proteins and active substances, and improves the shape retention and nutrient retention effects.

[0021] (3) The ultrasonic treatment used in the present invention can efficiently peel off and remove congested connective tissue and prevent the oxidation of residual congested blood.

[0022] (4) The active ingredients used in the present invention, such as citric acid, tea polyphenols, and ascorbic acid, are all ingredients permitted for use in food additive standards, and their safe usage amounts have been screened through a large number of experiments, thereby ensuring the cleaning effect of fish maws and having good safety. DETAILED DESCRIPTION

[0023] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are 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 making creative efforts should fall within the scope of protection of the present invention.

[0024] Example 1

[0025] S1. Pretreatment: Select fresh, intact fish maws without lesions, manually remove the translucent fat layer on the surface, and clean the blood and mucus on the surface with clean water;

[0026] S2. Soaking the fish maw obtained in step S1 in an aqueous solution containing 0.1% citric acid, 0.08% tea polyphenols, and 0.04% ascorbic acid for 3 hours, with the temperature during the soaking process controlled within the range of 5-10° C., wherein the mass ratio of the fish maw to the aqueous solution is 1:8;

[0027] S3. Place the fish maw obtained in step S2 and a 0.3% sodium bicarbonate aqueous solution in an ultrasonic cleaning tank, wherein the sodium bicarbonate aqueous solution completely covers the fish maw. While soaking, turn on the ultrasound at an ultrasonic power of 300W, control the temperature within the range of 25-30°C, and treat for 2 hours.

[0028] S4. Rinse the fish maw obtained in step S3 with clean water until the pH of the washing liquid is within the range of 6.0-7.0, drain the water, and dry at a temperature of 20-35° C. for 12 hours to obtain dried fish maw.

[0029] Example 2

[0030] S1. Pretreatment: Select fresh, intact fish maws without lesions, manually remove the translucent fat layer on the surface, and clean the blood and mucus on the surface with clean water;

[0031] S2. Soaking the fish maw obtained in step S1 in an aqueous solution containing 0.05% citric acid, 0.01% tea polyphenols, and 0.02% ascorbic acid for 2 hours, with the temperature during the soaking process controlled within the range of 5-10° C., wherein the mass ratio of the fish maw to the aqueous solution is 1:7;

[0032] S3. Place the fish maw obtained in step S2 and a 0.1% sodium bicarbonate aqueous solution in an ultrasonic cleaning tank, wherein the sodium bicarbonate aqueous solution completely covers the fish maw. While soaking, turn on the ultrasound at an ultrasonic power of 200 W, control the temperature within the range of 25-30° C., and process for 1 hour.

[0033] S4. Rinse the fish maw obtained in step S3 with clean water until the pH of the washing liquid is within the range of 6.0-7.0, drain the water, and dry at a temperature of 20-35° C. for 8 hours to obtain dried fish maw.

[0034] Example 3

[0035] S1. Pretreatment: Select fresh, intact fish maws without lesions, manually remove the translucent fat layer on the surface, and clean the blood and mucus on the surface with clean water;

[0036] S2. Soaking the fish maw obtained in step S1 in an aqueous solution containing 0.2% citric acid, 0.1% tea polyphenols, and 0.05% ascorbic acid for 5 hours, with the temperature during the soaking process controlled within the range of 5-10° C., wherein the mass ratio of the fish maw to the aqueous solution is 1:10;

[0037] S3. Place the fish maw obtained in step S2 and a 0.5% sodium bicarbonate aqueous solution in an ultrasonic cleaning tank, wherein the sodium bicarbonate aqueous solution completely covers the fish maw. While soaking, turn on the ultrasound at an ultrasonic power of 500W, control the temperature within the range of 25-30°C, and treat for 3 hours.

[0038] S4. Rinse the fish maw obtained in step S3 with clean water until the pH of the washing liquid is within the range of 6.0-7.0, drain the water, and dry at a temperature of 20-35° C. for 15 hours to obtain dried fish maw.

[0039] Example 4

[0040] S1. Pretreatment: Select fresh, intact fish maws without lesions, manually remove the translucent fat layer on the surface, and clean the blood and mucus on the surface with clean water;

[0041] S2. Soaking the fish maw obtained in step S1 in an aqueous solution containing 0.15% citric acid, 0.05% tea polyphenols, and 0.03% ascorbic acid for 4 hours, with the temperature during the soaking process controlled within the range of 5-10° C., wherein the mass ratio of the fish maw to the aqueous solution is 1:9;

[0042] S3. Place the fish maw obtained in step S2 and a 0.4% sodium bicarbonate aqueous solution in an ultrasonic cleaning tank, wherein the sodium bicarbonate aqueous solution completely covers the fish maw. While soaking, turn on the ultrasound at an ultrasonic power of 400W, control the temperature within the range of 25-30°C, and treat for 2.5 hours.

[0043] S4. Rinse the fish maw obtained in step S3 with clean water until the pH of the washing liquid is within the range of 6.0-7.0, drain the water, and dry at a temperature of 20-35° C. for 10 hours to obtain dried fish maw.

[0044] Comparative Example 1

[0045] The only difference from Example 1 is that the aqueous solution of 0.05% by mass of citric acid, 0.01% by mass of tea polyphenols, and 0.02% by mass of ascorbic acid and the aqueous solution of 0.3% by mass of sodium bicarbonate are replaced by clean water.

[0046] Comparative Example 2

[0047] The only difference from Example 1 is that the aqueous solution containing 0.05% by mass of citric acid, 0.01% by mass of tea polyphenols, and 0.02% by mass of ascorbic acid is replaced by clean water.

[0048] Comparative Example 3

[0049] The only difference from Example 1 is that the sodium bicarbonate aqueous solution with a mass fraction of 0.3% is replaced by clean water.

[0050] Product physical and chemical testing

[0051] The dried fish maws prepared in Examples 1-4 and Comparative Examples 1-3 were respectively taken and tested for physical and chemical indicators. Specific test items and parameters are shown in Tables 1 and 2.

[0052] Table 1 Sensory test table

[0053]

[0054]

[0055] Table 2 Color difference test table

[0056] Group Brightness value L* Redness value a* Yellowness value b* Example 1 46.75±0.36 0.21±0.06 10.45±0.42 Example 2 42.54±0.62 0.32±0.03 12.53±0.51 Example 3 41.86±0.26 0.27±0.05 11.75±0.35 Example 4 45.72±0.57 0.25±0.07 11.45±0.42 Comparative Example 1 25.26±0.85 5.32±0.26 18.51±0.24 Comparative Example 2 30.84±0.26 3.65±0.47 16.27±0.26 Comparative Example 3 33.53±0.53 0.84±0.15 13.43±0.21

[0057] The color difference test in Table 2 was performed using a DS-620 spectrophotometer. The test method was as follows: 5 different locations were randomly selected on each sample surface, each location was measured once, and the measured brightness value (L*), redness value (a*), and yellowness value (b*) were recorded. The average value was calculated as the color difference value.

[0058] As can be seen from Tables 1-2, the dried fish maw prepared from the fish maw cleaned using the process of the present invention has a bright, light yellow color and a natural fishy smell. Compared with the Examples, the dried fish maw of Comparative Examples 1-3 had more blood streaks and a higher degree of fat oxidation, resulting in a relatively low brightness value L* and relatively high redness values ​​a* and yellowness values ​​b*. Overall, the sensory and color difference test results of Examples 1-4 were better than those of Comparative Examples 1-3, indicating that the dried fish maw obtained after cleaning and drying using the process of the present invention has a bright, light yellow color, a weak fishy smell, and excellent quality.

[0059] Finally, it should be noted that the above-described embodiments are only specific implementation methods of the present invention, which are used to illustrate the technical solutions of the present invention rather than to limit them. The protection scope of the present invention is not limited thereto. Although the present invention has been described in detail with reference to the above-mentioned embodiments, ordinary technicians in this field should understand that any technician familiar with this technical field can still modify the technical solutions recorded in the above-mentioned embodiments within the technical scope disclosed by the present invention, or make equivalent replacements for some of the technical features therein. These modifications, changes or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention, and should all be covered by the protection scope of the present invention.

Claims

1. A fish maw cleaning process for improving quality, characterized in that: The cleaning process includes: S1. Select a fresh, intact fish maw without any lesions, remove the fat layer on the surface, and rinse with clean water to remove any blood and mucus on the surface. S2, placing the fish maw obtained in step S1 into a first cleaning solution for soaking for time 1, wherein the temperature of the first cleaning solution is controlled within the temperature range of 1 during the soaking process; S3, soaking the fish maw obtained in step S2 in a second cleaning solution for time 2, wherein the temperature of the second cleaning solution is controlled within the temperature range of temperature 2 during the soaking process; S4. Rinse the fish maw obtained in step S3 with clean water until the pH of the washing liquid is within the range of 6.0-7.0, drain the water, and dry to obtain dried fish maw.

2. The cleaning process according to claim 1, wherein The first cleaning liquid is an aqueous solution, and based on the total mass of the first cleaning liquid, comprises: (a) 0.05%-0.2% citric acid; (b) 0.01%-0.1% tea polyphenols; (c) 0.02%-0.05% ascorbic acid.

3. The cleaning process according to claim 2, wherein: In step S2, the soaking time 1 is 2-5 hours, and the temperature 1 is 5-10°C.

4. The cleaning process according to claim 3, wherein: In step S2, the mass ratio of the fish maw obtained in step S1 to the first cleaning solution is 1:7-10.

5. The cleaning process according to claim 2, wherein: The second cleaning solution is a sodium bicarbonate aqueous solution with a mass fraction of 0.1-0.5%.

6. The cleaning process according to claim 5, wherein: In step S3, the soaking time 2 is 1-3 hours, and the temperature 2 is 25-30°C.

7. The cleaning process according to claim 6, wherein: Step S3 also includes placing the fish maw obtained by the treatment in step S2 and the second cleaning liquid into an ultrasonic cleaning tank, soaking them while starting ultrasonic treatment with an ultrasonic power of 200-500W.

8. The cleaning process according to claim 1, wherein: In step S4, the drying temperature is 20-35° C., and the drying time is 8-15 hours.

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