A method for improving the meal output rate of frozen prepared fish fillets

Abstract

The invention discloses a method for improving the meal output rate of frozen prepared fish fillets, and the processing steps are five main steps of raw material slicing water retention, thickener addition, powder coating, static pickling, and quick-frozen packaging. The components and mass ratios of the thickener are as follows: 20-30 parts of starch, 15-20 parts of maltodextrin, 10-20 parts of soybean fiber, 15-25 parts of glucose, 2-5 parts of psyllium powder, and 1-3 parts of sodium polyacrylate. The fish fillet thickener disclosed in the invention has a reasonable formula, and through the stability and adhesion of the macromolecular substance sodium polyacrylate, combined with the natural water-locking and texture-improving ability of psyllium powder, the formation of ice crystals of frozen food can be inhibited, and other auxiliary materials such as dextrin and modified starch can be assisted to improve water retention and cooked yield, so as to effectively improve the meal output rate and overall quality of frozen prepared fish fillets, and solve the problems of easy water loss when thawing with a water-retaining agent alone under high yield conditions, low cooked yield, and soft taste.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a method for improving the serving rate of frozen prepared fish fillets. Background Art

[0002] In recent years, due to the continuous increase in the rate of restaurant chainization, coupled with the impact of the "lazy home economy" and the epidemic, the popularity of pre-prepared meals has increased significantly. As one of the popular pre-prepared dishes, the market size of pickled fish is on the rise. In the pre-prepared dish live broadcast section, pickled fish is the top 1 in the list of pre-prepared dishes sold in Taobao live broadcast rooms in 2022.

[0003] Affected by many factors, the price of raw materials for aquatic products has skyrocketed. In order to pursue profits and meet market demand, the water retention rate of processed fish fillets is getting higher and higher. The water retention rate of high-end processed fish fillets is generally between 30-50%. Under the dual pressure of raw material shortage and hot market, the water retention rate of fish fillets on the market is over 60%. Under high water retention conditions, traditional water retaining agents such as phosphates and carbonates can only lock part of the water. A large amount of water cannot form a stable network structure with protein in the cells. It forms ice crystals after freezing and is easy to dehydrate and deslurry when thawed. The water loss during cooking is high, which affects the appearance, taste and meal output rate of the product. It is necessary to use additional macromolecular substances such as starch and fiber to assist in water retention and improve the overall quality of the product.

[0004] At present, there are many literatures on the front-end water retention of fish fillets. In addition to the traditional method of using water retaining agents to improve the water retention of products, there is no relevant information on how to use effective means to solve the problem of reducing thawing water loss during freezing and cooking in the back-end water retention of products, so as to further improve the meal delivery rate and product taste of catering stores. Summary of the invention

[0005] In view of the problems that frozen prepared fish fillets are easy to dehydrate and lose pulp when thawing under high water retention conditions, have high water loss during cooking, and have poor product appearance and taste, a method for improving the serving rate of frozen prepared fish fillets is provided.

[0006] The technical solution adopted by the present invention to solve the above technical problems is:

[0007] A method for improving the serving rate of frozen prepared fish fillets, comprising water retention of raw material slices, thickener addition, powder coating, static marination, and quick freezing packaging, specifically comprising the following steps: S1, water retention of raw material slices: after the raw fish slices are sliced ​​and washed with ice water, according to the conventional market requirements, a water retaining agent and salt, sugar, monosodium glutamate and other marinade are used to retain 60-80% of water by soaking or tumbling process to obtain the water-retained fish fillets;

[0008] S2. Preparation of thickener: starch, maltodextrin, soybean fiber, glucose, psyllium powder and sodium polyacrylate are prepared into thickener according to proportion;

[0009] S3, thickener addition;

[0010] S4, marinating: Place the fish fillets after rolling and kneading in a -4°C refrigerator and marinate overnight;

[0011] S5. Packaging and quick freezing: The marinated fish fillets are vacuum packed at 250g / bag, quick frozen at -40℃ and then stored in a -18℃ freezer.

[0012] Preferably, in step S3, the thickener is added by dry-sprinkling the thickener on the fish fillet after the fish fillet is water-retained in step S1, or the thickener and the water-retaining agent are rolled and kneaded together in step S1, or the thickener is rolled and kneaded on the fish fillet after the fish fillet is water-retained in step S1, and the amount of thickener added is 0.5-1.5% of the weight of the fish fillet.

[0013] Further preferably, in the method of adding the thickener, the fish fillets are rolled and kneaded with the thickener after being water-retained in step S1. The specific operation is: adding 2.5-3.5% potato starch and thickener, and 4.5-5.5% water to the fish fillets after water retention, based on the weight of the raw materials, to make an emulsified slurry and rolling and kneading for 3 to 5 minutes; adding 2.5-3.5% edible oil and rolling and kneading for 3 to 5 minutes to coat with flour and enhance the brightness of the fish fillets.

[0014] More preferably, the thickener comprises the following components in parts by weight: 20-30 parts of starch, 20-30 parts of maltodextrin, 15-25 parts of soybean fiber, 10-30 parts of glucose, 2-5 parts of psyllium powder, and 1-3 parts of sodium polyacrylate.

[0015] Further preferably, the thickener comprises the following components in parts by weight: the starch is hydroxypropyl starch or acetate starch or phosphate starch or potato starch.

[0016] More preferably, the molecular weight of sodium polyacrylate is 4-6 million.

[0017] Still further preferably, the thickener comprises the following components in parts by weight: 25 parts of hydroxypropyl starch, 27 parts of maltodextrin, 20 parts of soybean fiber, 24 parts of glucose, 3 parts of psyllium powder, and 1 part of sodium polyacrylate.

[0018] Frozen prepared fish fillets are prone to desizing when thawed, have high water loss during cooking, have an unclear appearance, and have a soft taste. A method for improving the serving rate of frozen prepared fish fillets is provided. The hydroxypropyl starch added in the present invention is a modified starch, which has the advantages of high transparency and low gelatinization temperature compared to the potato starch commonly used in the field of prepared fish fillets; soybean fiber is a low-cost external water-retaining auxiliary material, and excessive addition will affect the appearance of the fish fillets; glucose is a common flavoring component that can improve the alkaline astringency brought by the water-retaining agent; maltodextrin is a common filler that can expand the volume of the thickener and is not easy to agglomerate, and has good solubility; sodium polyacrylate as an electrolyte polymer can make the fish meat fiber swell and denature, increase the elasticity of the meat, and interact with each other to form a stable mesh structure wrapped on the surface of the fish fillet while the soybean fiber retains water and the starch gelatinizes, so as to reduce the water loss during cooking and achieve the purpose of improving the cooking yield. Round bract flour is a natural ingredient rich in polysaccharides and dietary fiber. It can be used as a substitute for traditional colloids. It can be wrapped with substances such as sodium polyacrylate in high-yield fish fillets to form a gel structure during cooking, which improves the chewiness and elasticity of the product. Not only will the individual components not improve the quality of the product, but they will have a negative impact, causing serious stringiness, low yield, dark and desizing of fish fillets, and other problems. Through the synergistic effect of various substances, the appropriate proportion and process are determined, which can effectively improve the yield and overall quality of fish fillets. The processing is simple and easy to operate, which has important reference significance for improving the quality of pre-prepared dishes and is worthy of promotion and application.

[0019] Compared with the prior art, it has the following beneficial effects:

[0020] (1) The composite thickener of the present invention has a reasonable formula. Through the synergistic effect of various components, the freeze-thaw stability of the conditioned fish fillet can be increased, the thawing does not lose pulp, the elasticity is enhanced, and the appearance is translucent and shiny, which is of great significance to improving the overall quality of the sauerkraut fish fillet pre-cooked dish;

[0021] (2) During the cooking process, the compound thickener forms a film when heated, which can reduce cooking losses and effectively increase the meal output rate by more than 15%. The entire process is simple and easy to operate, and can achieve continuous production, saving production costs;

[0022] (3) Extend and expand the application areas and types of effects of food-grade sodium polyacrylate and psyllium seed powder. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 Example 1 state diagram;

[0024] Figure 2 State diagram of Example 6 when the raw material is replaced with snakehead fish;

[0025] Figure 3 State diagram of Example 7 when the raw material is replaced with black fish;

[0026] Figure 4 Example 10 Status Figure 1 ;

[0027] Figure 5 Example 10 Status Figure 2 , a is the picture of the object placed in the packaging bag, b is the actual picture of the object placed in the plate;

[0028] Figure 6 Comparative Example 2 state diagram;

[0029] Figure 7 Embodiment 13 state diagram;

[0030] Figure 8 Embodiment 14 state diagram;

[0031] The present invention is further described below in conjunction with the accompanying drawings and specific implementation modes, but the protection scope of the present invention is not limited to the following implementation modes. DETAILED DESCRIPTION

[0032] In order to better understand the present invention, the contents of the present invention are further explained in conjunction with the embodiments and drawings below. However, in order to enable ordinary technicians in the field to fully understand the technical solutions and beneficial effects of the present invention, the present invention is further explained in conjunction with specific embodiments below. The embodiments are only simple examples of the present invention and do not represent or limit the scope of protection of the present invention. The scope of protection of the present invention shall be subject to the claims.

[0033] The technical solution provided by the present invention is a method for improving the serving rate of frozen prepared fish fillets, wherein the processing steps of the method are five main steps: slicing raw materials to retain water, preparing thickeners, coating with flour and starch, salting, and quick freezing and packaging.

[0034] S1. Raw material slicing and water retention: After the frozen fish fillets are thawed, sliced ​​by a slicer, and washed with ice water, they are soaked or tumbled to retain 60-80% of the water according to market requirements using a water retaining agent and marinade such as salt, sugar, and monosodium glutamate.

[0035] S2. Adding thickener: starch, maltodextrin, soybean fiber, glucose, psyllium powder and sodium polyacrylate are prepared into thickener according to a certain proportion, and the thickener is added during the tumbling and kneading stage of the fish fillet.

[0036] S3, coating with flour: after retaining moisture, add 3% starch according to the weight of the raw material to the fish fillet and roll and knead for 3 to 5 minutes; add 3% edible oil and roll and knead for 3 to 5 minutes to coat with flour and enhance the brightness of the fish fillet.

[0037] S4. Marinating: Place the fish fillets that have been rolled and battered in a -4℃ refrigerator and marinate overnight.

[0038] S5. Packaging and quick freezing: The marinated fish fillets are vacuum packed at 250g / bag, quick frozen at -40℃ and then stored in a -18℃ freezer.

[0039] Table 1 Evaluation system for prepared fish fillets

[0040]

[0041] Example 1

[0042] S1. Raw material slicing and water retention: After the frozen Basa fish fillets are thawed, sliced, and washed with ice water, according to market requirements, water retaining agent (sodium tripolyphosphate, sodium bicarbonate, sodium carbonate mass ratio of 5:4:1) (added amount 2%) and salt (added amount 1%), sugar (added amount 0.8%), monosodium glutamate (added amount 0.3%) and other marinades are used, and the water retention is retained by 70% by using a tumbling process.

[0043] S2. Adding thickener: starch, maltodextrin, soybean fiber, glucose, psyllium powder and sodium polyacrylate (molecular weight 5 million) are prepared into thickener according to proportion, and 1% thickener is added simultaneously when the fish fillet is rolled and kneaded to retain water.

[0044] S3, coating with flour: after retaining moisture, add 3% starch according to the weight of the raw material to the fish fillet and roll and knead for 4 minutes; add 3% edible oil and roll and knead for 4.5 minutes to coat with flour and enhance the brightness of the fish fillet.

[0045] S4. Marinating: Place the fish fillets that have been rolled and battered in a -4℃ refrigerator and marinate overnight.

[0046] S5. Packaging and quick freezing: The marinated fish fillets are vacuum packed at 250g / bag, quick frozen at -40℃ and then stored in a -18℃ freezer.

[0047] Application effect analysis

[0048] Table 2 Analysis results of thickener component application effects

[0049]

[0050] The sodium polyacrylate and psyllium powder added as thickeners in the present invention are key components. The added sodium polyacrylate is a new type of polymer compound, which can react with starch to form a mesh structure on the surface of the fish fillet. When cooked, it can be formed to lock in moisture at a low gelatinization temperature, effectively improving the cooked yield. Because of its high viscosity, stable freezing and heating properties, the higher the added amount, the higher the cooked yield, but there will be adhesion and wire drawing between the fish fillets, affecting the appearance, as well as adverse effects such as cooked food, so the usage and dosage should be cautious; the added psyllium powder is a natural ingredient that can assist other ingredients in improving the water retention, elasticity and chewiness of the fish fillet, but too high an addition amount will cause the L value to decrease and the b value to increase, affecting the color, and the raw material itself has a high cost, and the overall quality of the fish fillet needs to be improved through the synergistic effect of various substances, and the taste and meal rate of the fish fillet can be increased under the condition of high yield, so as to achieve both cost and quality effects.

[0051] Example 8

[0052] S1. Raw material slicing and water retention: After the frozen Basa fish fillets are thawed, sliced, and washed with ice water, according to market requirements, water retaining agent (sodium tripolyphosphate, sodium bicarbonate, sodium carbonate mass ratio of 5:4:1) (added amount 2%) and salt (added amount 1%), sugar (added amount 0.8%), monosodium glutamate (added amount 0.3%) and other marinades are used, and the water retention is retained by 70% by using a tumbling process.

[0053] S2. Adding thickener: 27 parts of starch, 23 parts of maltodextrin, 18 parts of soybean fiber, 28 parts of glucose, 3 parts of psyllium powder and 1 part of sodium polyacrylate are prepared into a thickener according to the proportion, and 1% of the thickener is added simultaneously when the fish fillet is rolled and kneaded to retain water.

[0054] S3, coating with flour: after retaining moisture, add 3% starch according to the weight of the raw material to the fish fillet and roll and knead for 3 to 5 minutes; add 3% edible oil and roll and knead for 3 to 5 minutes to coat with flour and enhance the brightness of the fish fillet.

[0055] S4. Marinating: Place the fish fillets that have been rolled and battered in a -4℃ refrigerator and marinate overnight.

[0056] S5. Packaging and quick freezing: The marinated fish fillets are vacuum packed at 250g / bag, quick frozen at -40℃ and then stored in a -18℃ freezer.

[0057] Example 9

[0058] The thickener components, addition amount and operation steps are the same as those in Example 8, wherein the thickener is added by dry sprinkling and tumbling together with starch during the coating and sizing stage.

[0059] Example 10

[0060] The thickener components, addition amount and operation steps are the same as those in Example 8, wherein the thickener is added by mixing it with starch during the coating and sizing stage, adding 5% of the raw material weight of water and beating it with a beater to form a uniform emulsified slurry, and then adding it to the water-retained fish fillets and rolling and kneading them together to coat them with slurry.

[0061] Application effect analysis

[0062] Table 3 Thickener addition method application effect analysis results

[0063]

[0064]

[0065] The suitable way to add the thickener in the present invention is to add water together with starch to make an emulsified slurry for rolling and kneading. The thickener itself has strong water absorption and can form a film. When rolled together, it will affect the effect of the water-retaining agent, and the water does not enter the inner muscle of the fish fillet. It is easy to desizing during the freezing process, resulting in a slightly lower cooked yield; the thickener is dry-spread together with starch, the cooked yield is higher but affects the appearance, the L value decreases and the b value increases, and there are uneven distribution of the thickener and agglomeration and sticking phenomena; the thickener and starch are used to make an emulsified slurry with water, and each component can be evenly dispersed in the system. Adding it after the fish fillet is water-retained does not affect the appearance and the cooked yield, and can increase the output rate by an additional 5%. This thickener addition method is not limited to the front-end fish fillet water retention and water retention process.

[0066] Embodiment 11

[0067] The thickener components, addition method and operation steps are the same as those in Example 10, and the thickener addition amount is 1.5%.

[0068] Example 12

[0069] Thickener components, addition methods and operating steps are the same as in Example 10, and the thickener addition amount is 2%.

[0070] Comparative Example 1

[0071] S1. Raw material slicing and water retention: After the frozen Basa fish fillets are thawed, sliced, and washed with ice water, according to market requirements, water retaining agent (sodium tripolyphosphate, sodium bicarbonate, sodium carbonate mass ratio 5:4:1) (added amount 2%) and salt (added amount 1%), sugar (added amount 0.8%), monosodium glutamate (added amount 0.3%) and other marinades are used, and the water retention is retained by 70% by using the tumbling process.

[0072] S2. Breading and starching: After retaining moisture, add 3% starch by weight of the raw material to the fish fillet and roll and knead for 3 to 5 minutes; add 3% edible oil and roll and knead for 3 to 5 minutes to coat with flour and starch to improve the brightness of the fish fillet.

[0073] S3. Marinating: Place the fish fillets that have been rolled and battered in a -4℃ refrigerator and marinate overnight.

[0074] S4. Packaging and quick freezing: The marinated fish fillets are vacuum packed at 250g / bag, quick frozen at -40℃ and then stored in a -18℃ freezer.

[0075] Application effect analysis

[0076] Table 4 Analysis results of the application effect of thickener addition amount

[0077]

[0078] The appropriate amount of thickener added is about 1%, depending on the water retention of fish fillets and the terminal's requirements for the cooked rate. Under the condition of 70% water retention of basa fish fillets, the higher the amount of thickener added, the higher the cooked rate, the improved elasticity and chewiness, and the L value first increases and then decreases. However, if the thickener is added too much, there will be stringing after tumbling, and the stickiness between the fish fillets will increase, which will affect the appearance and taste of the product and increase production costs. When the water retention of fish fillets is less than 70%, the amount of thickener added can be less than 1%. When the water retention exceeds 70%, the amount of thickener can be increased according to the water gradient, but the maximum amount should not exceed 1.5%. Compared with the blank, the taste and appearance of the samples with added thickeners are improved, and the fish fillet meal rate is increased by more than 15%.

[0079] Embodiment 13

[0080] S1. Raw material slicing and water retention: After the frozen black fish fillet is thawed, sliced, and washed with ice water, it is added with a water retaining agent (sodium tripolyphosphate, sodium pyrophosphate, sodium bicarbonate, sodium carbonate in a mass ratio of 5:1:3:1) (added amount 2%) and salt (added amount 1%), sugar (added amount 0.8%), monosodium glutamate (added amount 0.3%) and other marinades according to market normal requirements, and a tumbling process is used to retain 60% of the water.

[0081] S2. Addition of thickener: prepare a thickener by mixing 25 parts of starch, 27 parts of maltodextrin, 20 parts of soybean fiber, 24 parts of glucose, 3 parts of psyllium powder and 1 part of sodium polyacrylate in proportion.

[0082] S3. Breading and sizing: Add 3% starch and 1% thickener by weight to the fish fillets after moisture retention, disperse with 5% water to make an emulsified slurry, and roll and knead for 3 to 5 minutes; add 3% edible oil and roll and knead for 3 to 5 minutes to coat with flour and enhance the brightness of the fish fillets.

[0083] S4. Marinating: Place the fish fillets that have been rolled and battered in a -4℃ refrigerator and marinate overnight.

[0084] S5. Packaging and quick freezing: The marinated fish fillets are vacuum packed at 250g / bag, quick frozen at -40℃ and then stored in a -18℃ freezer.

[0085] Embodiment 14

[0086] The fish species, thickener and operation steps are the same as those in Example 13. According to conventional market requirements, after the raw materials are sliced, a water-retaining agent (added in an amount of 2.2%) and marinade such as salt, sugar, and monosodium glutamate are used, and a tumbling process is used to retain 70% of the water.

[0087] Embodiment 15

[0088] The fish species, thickener and operation steps are the same as those in Example 13. According to conventional market requirements, after the raw materials are sliced, a water-retaining agent (added in an amount of 2.5%) and marinade such as salt, sugar, and monosodium glutamate are used, and a tumbling process is used to retain 80% of the water.

[0089] Comparative Example 2

[0090] S1. Raw material slicing and water retention: After the frozen black fish fillet is thawed, sliced, and washed with ice water, it is added with a water retaining agent (sodium tripolyphosphate, sodium pyrophosphate, sodium bicarbonate, sodium carbonate in a mass ratio of 5:1:3:1) (added amount 2.2%) and salt (added amount 1%), sugar (added amount 0.8%), monosodium glutamate (added amount 0.3%) and other marinades according to market normal requirements, and a tumbling process is used to retain 70% of the water.

[0091] S2. Breading and starching: After retaining moisture, add 3% starch by weight of the raw material to the fish fillet and roll and knead for 3 to 5 minutes; add 3% edible oil and roll and knead for 3 to 5 minutes to coat with flour and starch to improve the brightness of the fish fillet.

[0092] S3. Marinating: Place the fish fillets that have been rolled and battered in a -4℃ refrigerator and marinate overnight.

[0093] S4. Packaging and quick freezing: The marinated fish fillets are vacuum packed at 250g / bag, quick frozen at -40℃ and then stored in a -18℃ freezer.

[0094] Application effect analysis

[0095] Table 5 Analysis results of thickener application effects in different fish species

[0096]

[0097]

[0098] The thickener of the present invention has wide applicability and has obvious application effects in various types of conditioned fish fillet products such as basa fish and black fish. Under the condition of 70% water retention of black fish fillets, compared with the sample without adding thickener, the elasticity, chewiness, and L value are increased, the taste and appearance of the fish fillets are improved, and the cooked rate is increased by 19.82%; as the water retention increases, the taste and cooked rate of the fish fillets decrease. When the water retention is below 60%, the amount of thickener can be less than 1%; when the water retention is above 80%, the amount of thickener can be higher than 1%. The amount of thickener added can be flexibly adjusted according to the water retention gradient and indicators such as taste, appearance, and cooked rate, so as to achieve the goal of improving the fish fillet meal rate and overall quality.

[0099] The method provided by the present invention for improving the yield of frozen prepared fish fillets can flexibly adjust the amount of thickener added according to the different production and processing methods of the factory and the requirements of the yield, and is suitable for continuous production in the factory. The disclosed thickener formula is reasonable, and the synergistic effect of each component can improve the appearance and taste of raw and cooked products while improving the yield, and improve the yield by more than 15%.

[0100] The above embodiments are only preferred technical solutions of the present invention and should not be regarded as limitations of the present invention. The embodiments and features in the embodiments of the present application can be arbitrarily combined with each other without conflict. The protection scope of the present invention shall be the technical solutions recorded in the claims, including the equivalent replacement solutions of the technical features in the technical solutions recorded in the claims. That is, equivalent replacement improvements within this scope are also within the protection scope of the present invention.

Claims

1. A method for improving the serving rate of frozen prepared fish fillets, characterized in that: It includes raw material slicing and water retention, thickener addition, powder coating, static marination, quick freezing and packaging, and specifically includes the following steps: S1. Water retention of raw material slices: After the raw fish slices are sliced ​​and washed with ice water, according to the market's conventional requirements, a water retaining agent and salt, sugar, and monosodium glutamate are used to retain 60-80% of the water by soaking or tumbling to obtain the water-retained fish slices; S2. Preparation of thickener: starch, maltodextrin, soybean fiber, glucose, psyllium powder and sodium polyacrylate are prepared into thickener according to a certain proportion, wherein the molecular weight of sodium polyacrylate is 4-6 million; S3, adding a thickener, the thickener added in an amount of 0.5-1.5% of the weight of the fish fillet, the thickener comprising the following components by weight: 20-30 parts of starch, 20-30 parts of maltodextrin, 15-25 parts of soybean fiber, 10-30 parts of glucose, 2-5 parts of psyllium powder, 1 part of sodium polyacrylate, and the starch is hydroxypropyl starch; the specific operation is: adding 2.5-3.5% of potato starch, thickener, and 4.5-5.5% of water to the fish fillet after water retention according to the weight of the raw materials to make an emulsified slurry and rolling and kneading for 3-5 minutes; adding 2.5-3.5% of edible oil and rolling and kneading for 3-5 minutes to coat the fish fillet with flour and enhance the brightness of the fish fillet; S4, marinating: Place the fish fillets after rolling and kneading in a -4°C refrigerator and marinate overnight; S5. Packaging and quick freezing: The marinated fish fillets are vacuum packed at 250g / bag, quick frozen at -40℃ and then stored in a -18℃ freezer.

2. A method for improving the serving rate of frozen prepared fish fillets according to claim 1, characterized in that: The thickener comprises the following components in parts by weight: 25 parts of hydroxypropyl starch, 27 parts of maltodextrin, 20 parts of soybean fiber, 24 parts of glucose, 3 parts of psyllium seed powder and 1 part of sodium polyacrylate.

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