A processing method for dried anchovy product and the obtained dried anchovy product

Abstract

The invention discloses a processing method of dried anchovy products, comprising soaking and freezing, cooking treatment, drying treatment, cooling treatment and screening treatment. The invention adopts the synergistic effect of sodium chloride, composite phosphate and vitamin C, and the prepared composite solution is used to soak and thaw anchovies, so as to reduce the water loss of anchovy products, slow down the oxidation discoloration of anchovy products, and keep the fresh and tender taste of anchovy products. The invention realizes the automatic production of dried anchovy products, greatly reduces the labor cost, greatly reduces the production site area, improves the drying conditions and controllability, and the prepared dried anchovy embryo has stable quality, is not affected by the ambient weather, can be stored for a long time in an environment of -5 to -8°C, avoids the high energy consumption of freezing at -18°C, and reduces the storage cost.

Description

Technical Field

[0001] The invention relates to a processing method of dried anchovy products, in particular to A23L, and in particular to a processing method of food and food materials. Background Art

[0002] Anchovies are a kind of fish with high nutritional value, delicious and healthy. At the beginning, anchovies were only used as raw materials for fish meal and bait with low added value. With the improvement of living standards, fish products made from anchovies have gradually become delicacies on people's tables. However, anchovies are not easy to preserve and are very easy to rot and deteriorate. Fishermen call them "rotten out of water". Usually, anchovies must be cleaned and pickled on the spot after being salvaged. A large amount of salt is used to preserve anchovies. However, anchovies pickled with a large amount of salt taste salty. The salt content of anchovies will be further increased after the flavor treatment. People who eat such dried anchovies for a long time will take in too much sodium ions, causing fluid imbalance and triggering a variety of diseases. As the anchovy season shortens, the supply of fresh anchovies has dropped significantly and cannot meet the supply demand. Fresh anchovies stored by pickling have a high salt content and cause serious environmental pollution, and the labor cost is high. Frozen anchovy products consume a lot of energy, are costly, and are prone to oxidation and discoloration, which affects the quality of anchovies. Therefore, it is very important to develop a dried anchovy product with low salt content.

[0003] Chinese invention patent CN201210006589.7 discloses a crispy small fish product and its production method, which is prepared by microwave drying and vacuum frying the small fish. The dehydration and frying reduce the rancidity and deterioration of the fish product, but the small fish after frying has a low moisture content and a high oil content, and the taste is reduced, which is not suitable for the elderly with light taste. Chinese invention patent CN201610288105.0 discloses a method for processing green mullet fillets, which can prevent the fish from deteriorating and make the fish more flavorful by marinating the fish under vacuum and seasoning it after marinating, but the fish product after marinating has a high sodium content, which is easy to cause physical diseases after a large amount of consumption. Summary of the invention

[0004] In order to prevent anchovy products from spoiling, reduce the salt content in anchovy products, increase the moisture content of anchovy products, and improve the taste of dried anchovies, a first aspect of the present invention provides a method for processing dried anchovy products, comprising the following steps:

[0005] (1) soaking and thawing anchovies frozen at -18°C in the composite solution for 13-17 hours, and then washing and draining;

[0006] (2) cooking the cleaned anchovies;

[0007] (3) sending the cooked anchovies into a drying oven for drying;

[0008] (4) sending the dried anchovies into a blast cooling system for cooling;

[0009] (5) removing fish residue and fish meal from the cooled anchovies to obtain dried anchovies products.

[0010] As a preferred embodiment, the anchovy is selected from green anchovy or white anchovy.

[0011] As a preferred embodiment, the composite solution includes water, salt, composite phosphate and antioxidant. Preferably, the weight ratio of the salt, composite phosphate and antioxidant is (3-8): (0.8-1.5): (0.5-1).

[0012] As a preferred embodiment, the weight ratio of the salt, the composite phosphate and the antioxidant is (4-7): (1-1.3): (0.7-0.9).

[0013] As a preferred embodiment, the weight ratio of the salt, the composite phosphate and the antioxidant is 6:1.2:0.8.

[0014] As a preferred embodiment, the composite phosphate is selected from a combination of two or more of disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium acid pyrophosphate, sodium pyrophosphate, trisodium phosphate, sodium tripolyphosphate, and sodium hexametaphosphate.

[0015] As a preferred embodiment, the composite phosphate is a combination of sodium pyrophosphate and sodium hexametaphosphate.

[0016] As a preferred embodiment, the antioxidant is selected from one or more combinations of vitamin C, tocopherol, ascorbic acid, tea polyphenols, gallic acid esters, citric acid, and butylated hydroxyanisole.

[0017] As a preferred embodiment, the antioxidant is vitamin C.

[0018] During the experiment, the applicant found that soaking and thawing anchovies stored at -18°C with a composite solution can maintain the fresh and tender taste of anchovies, reduce the loss of water in fish embryos during storage, and slow down the oxidation of fish embryos. The possible reason is that the composite phosphate includes sodium hexametaphosphate and sodium pyrophosphate, which work synergistically with the salt sodium chloride to maintain the composite solution within a relatively suitable pH range, so that the hydrosol colloid of the protein in the fish meat forms a layer of film on the surface of the fish meat, reducing the toughness of the fibrosis of the fish meat and improving the water retention capacity of the fish meat, thereby maintaining the fresh and tender taste of the anchovies. In addition, the composite phosphate is easy to complex with the cations in the composite solution, inhibiting oxidation, discoloration and other reactions caused by the cations in the solution. In addition, the composite phosphate can promote the decomposition reaction of vitamin C, further enhance the antioxidant effect of vitamin C, and avoid or reduce the oxidation and rancidity of fish embryos. In addition, the sodium chloride, the complex phosphate and the vitamin C adopt a weight ratio of (3-8): (0.8-1.5): (0.5-1) to synergistically increase the tight connection between the fish embryo meat fibers and reduce the dispersion of the fish meat in the subsequent processing process, thereby maintaining the integrity of the fish meat and reducing the breakage rate of the fish meat.

[0019] As a preferred embodiment, the mass fraction of water in the composite solution is 89.5-95.7%.

[0020] As a preferred embodiment, in step 1, the mass ratio of anchovies to the composite solution is (0.6-0.7):1.

[0021] As a preferred implementation manner, in step 1, the mass ratio of anchovies to the composite solution is 0.65:1.

[0022] As a preferred embodiment, the cooking treatment is selected from one or more combinations of steaming, boiling and frying.

[0023] As a preferred embodiment, the cooking process is steaming. The applicant has found that the dried anchovies prepared by steaming have a higher degree of integrity, reducing the influence of liquid during the cooking and frying process, especially the fish belly, fish tail, and fish back have a complete structure, a clean surface, and a high utilization rate of the fish meat.

[0024] As a preferred embodiment, the specific operation of the drying treatment in step 3 includes the following steps: the drying treatment is a three-stage drying, the first stage is 55-60°C, the drying time is 60-90min; the second stage is 70-75°C, the drying time is 50-70min; the third stage is 80-85°C, the drying time is 40-50min.

[0025] As a preferred embodiment, the specific parameters of the cooling treatment in step 4 include: a cooling temperature of 20-35° C. and a cooling time of 20-40 min.

[0026] As a preferred embodiment, the fish residue and fish meal in step 5 are removed together by a drum screen and a flat screen, and the removal efficiency is high.

[0027] The second aspect of the present invention provides a dried anchovy product prepared by the processing method of the dried anchovy product, wherein the mass fraction of water in the dried anchovy is 35-45%, and the mass fraction of salt is 5±3%.

[0028] As a preferred embodiment, the prepared dried anchovy product can be stored at -5°C to -8°C for a long time.

[0029] Compared with the prior art, the present invention has the following beneficial effects:

[0030] (1) The processing method of dried anchovy products of the present invention adopts the synergistic effect of sodium chloride, composite phosphate and vitamin C to prepare a composite solution to soak and thaw anchovies, thereby reducing the water loss of anchovy products, slowing down the oxidation discoloration of anchovy products, and maintaining the fresh and tender taste of anchovy products.

[0031] (2) The processing method of the dried anchovy product of the present invention can reduce the oxidation discoloration of the anchovy product while avoiding the retention of a large amount of salt in the anchovy, thereby reducing the health risks caused by the high salt content of the anchovy product.

[0032] (3) The processing method of the dried anchovy product of the present invention can improve the raw material utilization rate of the anchovy product and reduce the breakage rate of the anchovy product by adopting the steaming method during the cooking process and the three-stage drying process. The processed anchovy product has firm meat fibers but a mild taste and low shear force, and is suitable for consumption by people of different ages.

[0033] (4) The processing method of the dried anchovy product of the present invention realizes the automated production of the dried anchovy product, greatly reduces the labor cost, greatly reduces the production site area, improves the drying conditions and controllability, and the prepared dried anchovy embryo has stable quality and is not affected by the ambient weather. It can be stored for a long time in an environment of -5 to -8°C, avoiding the high energy consumption of freezing at -18°C, thereby reducing the storage cost. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 This is the dried anchovy product prepared in Example 1, and a cross-section of the dried anchovy muscle fibers magnified 500 times under an electron microscope.

[0035] Figure 2 This is the dried anchovy product prepared by conventional sun drying in Example 4, and the cross section of the dried anchovy muscle fiber is magnified 500 times under an electron microscope. DETAILED DESCRIPTION

[0036] The present invention is described in detail below by way of examples. It is necessary to point out here that the following examples are only used to further illustrate the present invention and cannot be understood as limiting the scope of protection of the present invention. Some non-essential improvements and adjustments made by professionals and technicians in this field based on the content of the present invention above still belong to the scope of protection of the present invention.

[0037] In addition, unless otherwise stated, all raw materials used were commercially available.

[0038] Example 1

[0039] A method for processing dried anchovy products comprises the following steps:

[0040] (1) soaking and thawing anchovies frozen at -18°C in the composite solution for 15 hours, and then washing and draining;

[0041] (2) cooking the cleaned anchovies;

[0042] (3) sending the cooked anchovies into a drying oven for drying;

[0043] (4) sending the dried anchovies into a blast cooling system for cooling;

[0044] (5) removing fish residue and fish meal from the cooled anchovies to obtain dried anchovies products.

[0045] The anchovy is dried anchovy. The composite solution includes water, salt, composite phosphate and antioxidant, the mass fraction of water in the composite solution is 92%, and the weight ratio of salt, composite phosphate and antioxidant is 6:1.2:0.8. The composite phosphate is a combination of sodium pyrophosphate and sodium hexametaphosphate, purchased from Suzhou Wenda Food Ingredients Co., Ltd.; the antioxidant is vitamin C.

[0046] In the step 1, the mass ratio of anchovies to the composite solution is 0.65: 1. The cooking process is steaming.

[0047] The specific operation of the drying treatment in step 3 includes the following steps: the drying treatment is a three-stage drying, the first stage is 60°C, the drying time is 60 minutes; the second stage is 75°C, the drying time is 50 minutes; the third stage is 85°C, the drying time is 40 minutes.

[0048] The specific parameters of the cooling treatment in step 4 include: a cooling temperature of 25° C. and a cooling time of 30 min.

[0049] The mass fraction of water in the dried anchovies is 40%, and the mass fraction of salt is 5%.

[0050] Example 2

[0051] A method for processing dried anchovy products, the specific steps are the same as those of embodiment 1, the difference is that the cooking process is a boiling process.

[0052] Example 3

[0053] A method for processing dried anchovy products, the specific steps are the same as those of Example 1, except that the composite phosphates are sodium tripolyphosphate and sodium hexametaphosphate, which are purchased from Nanjing Tongying Biotechnology Co., Ltd.

[0054] Example 4

[0055] A method for processing dried anchovy products, the specific steps are the same as those of embodiment 1, except that the drying treatment in step 3 is conventional sun drying.

[0056] Performance Test:

[0057] 1. Raw material utilization rate: 1 kg of anchovies processed in step 1 was selected and cooked to test the raw material utilization rate = total number of intact fish embryos after cooking / total number of intact fish embryos before cooking*100%. The test results are shown in Table 1.

[0058] 2. Antioxidant effect: Observe the color of the fat at the opening of the fish belly with the naked eye. Yellow means oxidized, and white means unoxidized. The test results are shown in Table 1.

[0059] 3. Electron microscope analysis: The dried anchovy products prepared in Examples 1 and 4 were frozen for 6 months, and the cross-section of the dried anchovy muscle fibers was observed under an electron microscope at a magnification of 500 times. The test results are shown in Figure 1 and Figure 2 It can be found from the figure that the dried fish embryo made by the process of Example 1 has uniform gaps between muscle fibers and is densely and neatly arranged, with less damage to muscle micro-tissues, while the dried fish embryo made by conventional sun drying in Example 4 has larger gaps near the muscle fibers, disordered muscle fiber arrangement, and a relatively rough surface.

[0060] 4. Fish body texture strength: The shear force of the dried fish embryo was measured using a texture analyzer. The test results are shown in Table 1.

[0061] Table 1

[0062] Raw material utilization rate / % Antioxidant Effect Fish body strength / Pa Example 1 95.63 White, no yellow oxidation <![CDATA[26.32±0.40 a ]]> Example 2 86.26 White, no yellow oxidation <![CDATA[22.87±0.57 b ]]> Example 3 93.55 White, yellow oxidized edges <![CDATA[26.83±0.46 ab ]]> Example 4 90.32 White, no yellow oxidation <![CDATA[19.23±0.22 c ]]>

Claims

1. A method for processing dried anchovy products, characterized in that: The following steps are involved: (1) soaking and thawing anchovies frozen at -18°C in the composite solution for 13-17 hours, and then washing and draining; (2) cooking the cleaned anchovies; (3) sending the cooked anchovies into a drying oven for drying; (4) sending the dried anchovies into a blast cooling system for cooling; (5) removing fish residue and fish meal from the cooled anchovies to obtain a dried anchovy product; The composite solution includes water, salt, composite phosphate and antioxidant, and the weight ratio of the salt, composite phosphate and antioxidant is (3-8): (0.8-1.5): (0.5-1); The antioxidant is vitamin C; The specific operation of the drying treatment in step 3 includes the following steps: the drying treatment is a three-stage drying, the first stage is 55-60°C, the drying time is 60-90min; the second stage is 70-75°C, the drying time is 50-70min; the third stage is 80-85°C, the drying time is 40-50min.

2. The method for processing dried anchovy products according to claim 1, characterized in that: The composite phosphate is selected from a combination of two or more of disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium acid pyrophosphate, sodium pyrophosphate, trisodium phosphate, sodium tripolyphosphate, and sodium hexametaphosphate.

3. The method for processing dried anchovy products according to claim 1, characterized in that: The mass fraction of water in the composite solution is 89.5-95.7%.

4. The method for processing dried anchovy products according to claim 1, characterized in that: In the step 1, the mass ratio of anchovies to the composite solution is (0.6-0.7):

1.

5. The method for processing dried anchovy products according to claim 1, characterized in that: The cooking process is selected from one or more combinations of steaming, boiling and frying.

6. The method for processing dried anchovy products according to claim 1, characterized in that: The specific parameters of the cooling treatment in step 4 include: a cooling temperature of 20-35° C. and a cooling time of 20-40 min.

7. A dried anchovy product prepared by the method for processing dried anchovy products according to any one of claims 1 to 6, characterized in that: The mass fraction of water in the dried anchovies is 35-45%, and the mass fraction of salt is 5±3%.

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