Preparation method of fish pre-cooked dish

Abstract

The invention provides a method for preparing a fish pre-cooked dish, comprising the steps of fish meat processing, deodorizing, low-temperature processing, and ripening processing. A deodorizing agent is used in combination with acoustic resonance to adsorb fishy compound molecules, inhibit microbial reproduction, and reduce fishy substances produced by the action of microorganisms. A protective agent is added during the low-temperature processing and pickling is performed under an alternating magnetic field. A protective liquid is scientifically selected to effectively inhibit the peroxidation reaction between free radicals in the fish body and lipids, thereby better protecting the fish meat from fat oxidation, slowing down the rate of fish meat fat oxidation, and reducing storage browning of the fish meat. The method for preparing the fish pre-cooked dish of the invention tackles the key iterative technology of the main ingredients of the golden pomfret pre-cooked dish, realizes the preservation and quality improvement of the main ingredients of the pre-cooked dish, and enables aquatic products to be widely adopted in the pre-cooked dish industry.

Description

Technical Field

[0001] The invention relates to the field of food processing, and in particular to a method for preparing a pre-prepared fish dish. Background Art

[0002] Pre-prepared meals, also known as pre-prepared conditioned foods, generally refer to semi-finished or finished products made from various agricultural, livestock, poultry, and aquatic products as raw materials and auxiliary materials, seasonings and other auxiliary materials (including food additives), and processed through pre-selection, modulation and other processes. Usually, pre-prepared meals need to be stored or transported under cold chain conditions for consumers or catering processors to simply heat or cook before consumption. The definition of pre-prepared meals is "pre-packaged finished or semi-finished dishes made from one or more agricultural products as the main raw materials, using standardized assembly line operations, and are pre-processed (such as cutting, mixing, marinating, tumbling, shaping, seasoning, etc.) and / or pre-cooked (such as stir-frying, deep-frying, baking, boiling, steaming, etc.)"

[0003] Fish pre-cooked dishes have become a new processing form. In order to ensure the shelf life of the product, the existing fish pre-cooked dishes are extended by adding a large amount of additives or preservatives. Long-term use will increase the risk of chronic diseases. At the same time, the additives cannot be well matched with the fish meat, which affects the freshness of the fish meat itself. In addition, the color, aroma and taste are not coordinated during the processing of fish meat, especially the fishy smell is difficult to remove. The fishy smell components are mainly produced by the degradation of trimethylamine oxide and fat oxidation. At present, there are physical, biological and chemical methods for removing fishy smell. The physical deodorization effect is not obvious and it is not easy to separate from the raw materials. The controllability of the biological method is relatively poor. The acid-base method in the chemical method is easy to cause chemical residues, which has food safety problems. In addition, there is a big difference in the flavor of steamed fish meat and fresh fish meat. The traditional method of steaming causes the destruction of fish meat cell membranes and hemoglobin denaturation, further triggering the oxidation of fish lipids. The free radicals and lipids in the fish meat undergo peroxidation reactions, resulting in cross-linking and polymerization of proteins, nucleic acids, etc., which causes the loss of nutrients in the prepared fish pre-cooked dishes, especially the high loss of polyunsaturated fatty acids, affecting the food flavor. Summary of the invention

[0004] In view of this, the present invention proposes a method for preparing a pre-prepared fish dish to solve the above-mentioned problem.

[0005] The technical solution of the present invention is achieved as follows: A method for preparing a pre-cooked fish dish comprises the following steps:

[0006] S1. Fish meat processing: remove the fish gills and bleed for 5-7 minutes, remove the scales, cut open the fish body and remove the internal organs, wash with clean water until there is no blood, cut the fish meat into pieces or slices, and set aside;

[0007] S2, deodorization: add deodorizing agent to the fish meat in S1 and soak for 30-90 minutes, put them into an acoustic resonance mixing container after soaking, and mix them by acoustic resonance for 60-180 seconds;

[0008] S3, low temperature treatment: put the fish meat after the above treatment into the protective liquid, place it at 2-4℃, and marinate it in the alternating magnetic field for 20-30min, take it out, drain it, dry it with absorbent paper, and dry it at room temperature; the intervention of the magnetic field can effectively improve the antioxidant property of the fish meat, thereby better protecting the fish meat from fat oxidation, slowing down the rate of fat oxidation in the fish meat, and reducing the storage browning of the fish meat;

[0009] S4, aging treatment: the fish meat pickled in step S3 is steamed or boiled, seasoned, quick-frozen with liquid nitrogen, packaged, and stored to obtain a fish pre-cooked dish.

[0010] Furthermore, the deodorizing agent in S2 comprises the following raw materials in parts by weight: 3-13 parts of geraniol, 7-19 parts of citronellal, 0.6-1.3 parts of cinnamyl acetate, 0.03-0.4 parts of oleanolic acid, and 0.4-1.3 parts of brassinolide.

[0011] Furthermore, the resonance frequency of the acoustic resonance in S2 is 20-50 Hz, the acceleration is 6-28 g, and the reaction temperature is set to 40-60°C.

[0012] Furthermore, the protective solution of S3 comprises the following raw materials in parts by weight: 3-18 parts of linoleic acid, 8-11 parts of water chestnut extract, 6-9 parts of malic acid, 2-4 parts of rosmarinic acid, 0.3-1.5 parts of perillaldehyde, and 0.6-1.4 parts of partridge tea polyphenols.

[0013] Furthermore, the alternating magnetic field frequency of S3 is 8-11 KHz, and the magnetic field strength is 1.3-4.9 mT.

[0014] Furthermore, the S4 is cooked by steaming or boiling in cold water, and the water is kept warm for 8-14 minutes after boiling.

[0015] Furthermore, the quick freezing temperature is -15±3°C, the quick freezing time is 5-30min, and the insulation time is 2-10min.

[0016] Compared with the prior art, the present invention has the following beneficial effects:

[0017] The method for preparing fish pre-cooked dishes of the present invention can effectively remove the fishy smell of fish, and a deodorizing agent is used in combination with acoustic resonance to adsorb fishy compound molecules, inhibit the reproduction of microorganisms, reduce fishy substances produced by the action of microorganisms, and effectively remove trimethylamine, piperidine and other components, with removal rates reaching 98.6% and 99.3%;

[0018] Protective agents are added during low-temperature treatment and pickling is carried out under an alternating magnetic field. The protective liquid is scientifically selected to effectively inhibit the peroxidation reaction between free radicals in the fish body and lipids, thereby better protecting the fish meat from fat oxidation, slowing down the rate of fat oxidation in fish meat, reducing storage browning of fish meat, and avoiding cross-linking and polymerization of biological macromolecules such as proteins and nucleic acids that affect the flavor of the product. The polyunsaturated fatty acid content of golden pomfret pre-prepared dishes is maintained at more than 50%, and the peroxide value and malondialdehyde content are low. The apparent color, taste and texture of the fish meat are improved, and it is beneficial to the formation of flavor substances, effectively alleviating fat oxidation. At the same time, alleviating fat oxidation is beneficial to extending the shelf life. The key technology of iterative processing of the main ingredients of golden pomfret pre-prepared dishes is tackled, the freshness preservation and quality improvement of the main ingredients of pre-prepared dishes are achieved, and aquatic products are widely used in the pre-prepared dish industry. DETAILED DESCRIPTION

[0019] In order to better understand the technical content of the present invention, specific embodiments are provided below to further illustrate the present invention.

[0020] Unless otherwise specified, the experimental methods used in the embodiments of the present invention are all conventional methods.

[0021] Unless otherwise specified, the materials, reagents, etc. used in the embodiments of the present invention can be obtained from commercial sources.

[0022] Example 1

[0023] A method for preparing a prepared fish dish comprises the following steps:

[0024] S1. Fish meat processing: remove the fish gills and bleed for 5 minutes, remove the scales, cut open the fish body and remove the internal organs, wash with clean water until there is no blood, cut the fish meat into pieces and set aside;

[0025] S2, deodorization: add deodorizing agent to the fish meat of S1 and soak for 30 minutes, put them into an acoustic resonance mixing container after soaking, set the resonance frequency to 20 Hz, the acceleration to 6g, set the reaction temperature to 40°C, and mix them by acoustic resonance for 60 seconds; the deodorizing agent includes the following raw materials by weight: 3 parts of geraniol, 7 parts of citronellal, 0.6 parts of cinnamyl acetate, 0.03 parts of oleanolic acid, and 0.4 parts of brassinolide;

[0026] S3, low temperature treatment: put the fish meat after the above treatment into the protection solution, place it at 2°C, and marinate it in an alternating magnetic field for 20 minutes, the alternating magnetic field frequency is 8kHz, the magnetic field strength is 1.3mT, take it out, drain it, dry it with absorbent paper, and dry it at room temperature; the above protection solution includes the following raw materials by weight: 3 parts of linoleic acid, 8 parts of water chestnut extract, 6 parts of malic acid, 2 parts of rosmarinic acid, 0.3 parts of perillaldehyde, and 0.6 parts of partridge tea polyphenols;

[0027] S4, aging treatment: the fish marinated in step S3 is steamed in cold water, kept warm for 8 minutes after the water boils, seasoned according to preference, and packaged and stored at a temperature of -12°C, with a quick freezing time of 5 minutes and a warm keeping time of 2 minutes to obtain a fish pre-cooked dish.

[0028] Example 2

[0029] A method for preparing a prepared fish dish comprises the following steps:

[0030] S1. Fish meat processing: remove the fish gills and bleed for 7 minutes, remove the scales, cut open the fish and remove the internal organs, wash with clean water until there is no blood, cut the fish meat into pieces and set aside;

[0031] S2, deodorization: add deodorizing agent to the fish meat of S1 and soak for 30-90 minutes, put them into an acoustic resonance mixing container after soaking, set the resonance frequency to 50 Hz, the acceleration to 28 g, set the reaction temperature to 60 ° C, and mix them for 180 seconds by acoustic resonance; the deodorizing agent includes the following raw materials by weight: 13 parts of geraniol, 19 parts of citronellal, 1.3 parts of cinnamyl acetate, 0.4 parts of oleanolic acid, and 1.3 parts of brassinolide;

[0032] S3, low temperature treatment: put the fish meat after the above treatment into the protection solution, place it at 4°C, and marinate it in an alternating magnetic field for 30 minutes, the alternating magnetic field frequency is 11KHz, the magnetic field strength is 4.9mT, take it out, drain it, dry it with absorbent paper, and dry it at room temperature; the above protection solution includes the following raw materials by weight: 18 parts of linoleic acid, 11 parts of water chestnut extract, 9 parts of malic acid, 4 parts of rosmarinic acid, 1.5 parts of perillaldehyde, and 1.4 parts of partridge tea polyphenols;

[0033] S4, aging treatment: the fish marinated in step S3 is boiled in cold water, kept warm for 14 minutes after the water boils, seasoned according to preference, and packaged and stored at a temperature of -18°C, with a quick freezing time of 30 minutes and a warm keeping time of 10 minutes to obtain a fish pre-cooked dish.

[0034] Example 3

[0035] A method for preparing a prepared fish dish comprises the following steps:

[0036] S1. Fish meat processing: remove the fish gills and bleed for 6 minutes, remove the scales, cut open the fish body and remove the internal organs, wash with clean water until there is no blood, slice the fish meat and set aside;

[0037] S2, deodorization: add deodorizing agent to the fish meat of S1 and soak for 60 minutes, put them into an acoustic resonance mixing container after soaking, set the resonance frequency to 30 Hz, the acceleration to 18 g, set the reaction temperature to 50 ° C, and mix them by acoustic resonance for 90 seconds; the deodorizing agent includes the following raw materials by weight: 8 parts of geraniol, 12 parts of citronellal, 1 part of cinnamyl acetate, 0.24 parts of oleanolic acid, and 0.8 parts of brassinolide;

[0038] S3, low temperature treatment: put the fish meat after the above treatment into the protection solution, place it at 3°C, and marinate it in an alternating magnetic field for 25 minutes, the alternating magnetic field frequency is 10kHz, the magnetic field strength is 2.8mT, take it out, drain it, dry it with absorbent paper, and dry it at room temperature; the above protection solution includes the following raw materials by weight: 10 parts of linoleic acid, 10 parts of water chestnut extract, 7 parts of malic acid, 3 parts of rosmarinic acid, 0.9 parts of perillaldehyde, and 1.0 parts of partridge tea polyphenols;

[0039] S4, aging treatment: the fish meat pickled in step S3 is boiled in cold water, kept warm for 10 minutes after the water boils, seasoned according to preference, and packaged and stored at a temperature of -15°C, with a quick freezing time of 20 minutes and a warm keeping time of 6 minutes to obtain a fish pre-cooked dish.

[0040] Example 4

[0041] A method for preparing a prepared fish dish comprises the following steps:

[0042] S1. Fish meat processing: remove the fish gills and bleed for 6 minutes, remove the scales, cut open the fish body and remove the internal organs, wash with clean water until there is no blood, cut the fish meat into pieces and set aside;

[0043] S2, deodorization: add deodorizing agent to the fish meat of S1 and soak for 60 minutes, put them into an acoustic resonance mixing container after soaking, set the resonance frequency to 30 Hz, the acceleration to 18 g, set the reaction temperature to 50 ° C, and mix them by acoustic resonance for 90 seconds; the deodorizing agent includes the following raw materials by weight: 3 parts of geraniol, 7 parts of citronellal, 0.6 parts of cinnamyl acetate, 0.03 parts of oleanolic acid, and 0.4 parts of brassinolide;

[0044] S3, low temperature treatment: put the fish meat after the above treatment into the protection solution, place it at 3°C, and marinate it in an alternating magnetic field for 25 minutes, the alternating magnetic field frequency is 10kHz, the magnetic field strength is 2.8mT, take it out, drain it, dry it with absorbent paper, and dry it at room temperature; the above protection solution includes the following raw materials by weight: 3 parts of linoleic acid, 8 parts of water chestnut extract, 6 parts of malic acid, 2 parts of rosmarinic acid, 0.3 parts of perillaldehyde, and 0.6 parts of partridge tea polyphenols;

[0045] S4, aging treatment: the fish meat pickled in step S3 is boiled in cold water, kept warm for 10 minutes after the water boils, seasoned according to preference, and packaged and stored at a temperature of -15°C, with a quick freezing time of 20 minutes and a warm keeping time of 6 minutes to obtain a fish pre-cooked dish.

[0046] Example 5

[0047] A method for preparing a prepared fish dish comprises the following steps:

[0048] S1. Fish meat processing: remove the fish gills and bleed for 6 minutes, remove the scales, cut open the fish body and remove the internal organs, wash with clean water until there is no blood, slice the fish meat and set aside;

[0049] S2, deodorization: add deodorizing agent to the fish meat of S1 and soak for 60 minutes, put them into an acoustic resonance mixing container after soaking, set the resonance frequency to 30 Hz, the acceleration to 18 g, set the reaction temperature to 50 ° C, and mix them by acoustic resonance for 90 seconds; the deodorizing agent includes the following raw materials by weight: 13 parts of geraniol, 19 parts of citronellal, 1.3 parts of cinnamyl acetate, 0.4 parts of oleanolic acid, and 1.3 parts of brassinolide;

[0050] S3, low temperature treatment: put the fish meat after the above treatment into the protection solution, place it at 3°C, and marinate it in an alternating magnetic field for 25 minutes, the alternating magnetic field frequency is 10kHz, the magnetic field intensity is 2.8mT, take it out, drain it, dry it with absorbent paper, and dry it at room temperature; the above protection solution includes the following raw materials by weight: 18 parts of linoleic acid, 11 parts of water chestnut extract, 9 parts of malic acid, 4 parts of rosmarinic acid, 1.5 parts of perillaldehyde, and 1.4 parts of partridge tea polyphenols;

[0051] S4, aging treatment: the fish meat pickled in step S3 is boiled in cold water, kept warm for 10 minutes after the water boils, seasoned according to preference, and packaged and stored at a temperature of -15°C, with a quick freezing time of 20 minutes and a warm keeping time of 6 minutes to obtain a fish pre-cooked dish.

[0052] Comparative Example 1

[0053] The difference between this comparative example and Example 3 is that in S2, the fish meat and the deodorizing agent are not put into the acoustic resonance mixing container. The specific operation of S2 is to add the deodorizing agent to the fish meat of S1 and soak it for 30 minutes. The deodorizing agent includes the following raw materials in parts by weight: 3 parts of geraniol, 7 parts of citronellal, 0.6 parts of cinnamyl acetate, 0.03 parts of oleanolic acid, and 0.4 parts of brassinolide.

[0054] Comparative Example 2

[0055] The difference between this comparative example and Example 3 is that, in S2, no deodorizing agent is added, but the fish meat is directly put into the acoustic resonance mixing container. The specific operation of S2 is to put the fish meat of S1 into the acoustic resonance mixing container, the resonance frequency is 20 Hz, the acceleration is 6 g, the reaction temperature is set to 40°C, and the acoustic resonance is mixed for 60 seconds; the deodorizing agent includes the following raw materials in parts by weight: 3 parts of geraniol, 7 parts of citronellal, 0.6 parts of cinnamyl acetate, 0.03 parts of oleanolic acid, and 0.4 parts of brassinolide.

[0056] Comparative Example 3

[0057] The difference between this comparative example and Example 3 is that the deodorizing agent of S2 comprises the following raw materials in parts by weight: 2 parts of geraniol, 25 parts of citronellal, 0.4 parts of cinnamyl acetate, 0.01 parts of oleanolic acid, and 2.5 parts of brassinolide.

[0058] Comparative Example 4

[0059] The difference between this comparative example and Example 3 is that no alternating magnetic field is connected in the S3 low-temperature treatment. The specific operation is to put the treated fish meat into a protective solution, marinate it at 3°C ​​for 25 minutes, take it out, drain it, dry it with absorbent paper, and dry it at room temperature; the protective solution comprises the following raw materials in parts by weight: 10 parts of linoleic acid, 10 parts of water chestnut extract, 7 parts of malic acid, 3 parts of rosmarinic acid, 0.9 parts of perillaldehyde, and 1.0 parts of partridge tea polyphenols.

[0060] Comparative Example 5

[0061] The difference between this comparative example and Example 3 is that the protective solution in the S3 low-temperature treatment includes the following raw materials in parts by weight: 2 parts of linoleic acid, 15 parts of water chestnut extract, 12 parts of malic acid, 1 part of rosmarinic acid, 3.5 parts of perillaldehyde, and 2.8 parts of partridge tea polyphenols.

[0062] 1. Deodorization effect

[0063] The golden pomfret was prepared according to the treatment methods of Examples 1-5 and Comparative Examples 1-3, and the odor activity value (OAV) and removal rate of the fishy smell compounds thereof were calculated according to the following formula:

[0064] OAV=C / T, where OAV is the odor activity value of the compound, C is the absolute concentration of the compound (μg / kg), and T is the sensory threshold of the compound (μg / kg).

[0065] Removal rate = (original fish odor activity value - odor activity value after treatment) / original fish odor activity value.

[0066] The details are as follows:

[0067]

[0068]

[0069] From the above results, it can be seen that after the embodiment group of the present invention is treated with a specific deodorization method, the activity value of the main fishy smell compound is significantly reduced, and the removal rate reaches 98.6% and 99.3%. From the methods of Comparative Examples 1-3, it can be seen that the deodorizing agent is combined with acoustic resonance, and the acoustic resonance effectively removes trimethylamine, piperidine and other components. The deodorizing agent selects natural raw material active substances, combines them in a specific ratio, adsorbs fishy smell compound molecules, and can inhibit the reproduction of microorganisms and reduce the fishy smell substances produced by the action of microorganisms.

[0070] 2. Determination of quality characteristics

[0071] The polyunsaturated fatty acid, peroxide value and malondialdehyde (MDA) contents of the golden pomfret prepared dishes obtained in Examples 1-5 and Comparative Examples 1-5 were measured respectively.

[0072] Polyunsaturated fatty acids% Peroxide value (g / 100g) Malondialdehyde (μmol / g) Example 1 52.5 0.011 1.04 Example 2 50.4 0.009 1.08 Example 3 54.5 0.007 1.01 Example 4 51.5 0.010 1.06 Example 5 52.6 0.012 1.05 Comparative Example 1 46.5 0.015 1.14 Comparative Example 2 46.3 0.016 1.12 Comparative Example 3 48.2 0.014 1.10 Comparative Example 4 41.5 0.021 1.29 Comparative Example 5 43.7 0.020 1.31

[0073] From the above results, it can be seen that the polyunsaturated fatty acid content of the golden pomfret pre-prepared dish treated by the treatment method of the present invention is maintained at more than 50%, and the peroxide value and malondialdehyde content are low, indicating that the protective agent is added during low-temperature treatment and pickling is performed under an alternating magnetic field, thereby better protecting the fish meat from fat oxidation, slowing down the rate of fish meat fat oxidation, and reducing the storage browning of the fish meat, so that the polyunsaturated fatty acid content of the fish meat is not greatly affected after subsequent ripening. The scientific selection of the protective liquid effectively inhibits the peroxidation reaction of fish body free radicals and lipids, and avoids the cross-linking polymerization of biological macromolecules such as proteins and nucleic acids to affect the product flavor.

[0074] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for preparing a prepared fish dish, characterized in that: The following steps are involved: S1. Fish meat processing: remove the fish gills and bleed for 5-7 minutes, remove the fish scales, cut open the abdomen to remove the internal organs, wash with clean water until there is no blood, cut the fish meat into pieces or slices, and set aside; S2, deodorization: add a deodorizing agent to the fish meat of S1 and soak for 30-90 minutes, and then put them into an acoustic resonance mixing container after soaking, and mix them by acoustic resonance for 60-180 seconds; the deodorizing agent comprises the following raw materials in parts by weight: 3-13 parts of geraniol, 7-19 parts of citronellal, 0.6-1.3 parts of cinnamyl acetate, 0.03-0.4 parts of oleanolic acid, and 0.4-1.3 parts of brassinolide; S3, low temperature treatment: put the fish meat after the above treatment into the protection solution, place it at 2-4 ° C, and marinate it in an alternating magnetic field for 20-30 minutes, take it out, drain it, dry it with absorbent paper, and dry it at room temperature; the protection solution includes the following raw materials by weight: 3-18 parts of linoleic acid, 8-11 parts of water chestnut extract, 6-9 parts of malic acid, 2-4 parts of rosmarinic acid, 0.3-1.5 parts of perillaldehyde, and 0.6-1.4 parts of partridge tea polyphenols; S4, aging treatment: the fish meat pickled in step S3 is steamed or boiled, seasoned, quick-frozen with liquid nitrogen, packaged, and stored to obtain a fish pre-cooked dish.

2. The method for preparing a prepared fish dish according to claim 1, characterized in that: The resonance frequency of the acoustic resonance in S2 is 20-50 Hz, the acceleration is 6-28 g, and the reaction temperature is set to 40-60°C.

3. The method for preparing a prepared fish dish according to claim 1, characterized in that: The alternating magnetic field frequency of S3 is 8-11 KHz, and the magnetic field strength is 1.3-4.9 mT.

4. The method for preparing a prepared fish dish according to claim 1, characterized in that: The S4 is cooked by steaming or boiling in cold water, and the water is kept warm for 8-14 minutes after boiling.

5. The method for preparing a prepared fish dish according to claim 1, characterized in that: The quick freezing temperature is -15±3°C, the quick freezing time is 5-30min, and the heat preservation time is 2-10min.

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