A bivalve meat deodorization liquid and a preparation method and application thereof

Abstract

The application discloses a mussel meat deodorization liquid and a preparation method and application thereof, and belongs to the technical field of mussel meat processing. The preparation method comprises the following steps: washing, removing the core and beating pulp of Ziziphus sabinoides to obtain Ziziphus sabinoides pulp liquid; uniformly mixing the Ziziphus sabinoides pulp liquid with yeast, wheat flour, glucose and water to obtain a mixed liquid; fermenting the mixed liquid; sterilizing the fermented mixed liquid to obtain the mussel meat deodorization liquid. The mussel meat deodorization liquid of the application is used to replace food additives for deodorization, is safer and more reliable, and can fundamentally remove the fishy smell of mussel meat, instead of simply covering the fishy smell, so that the mussel meat product prepared has no fishy smell in aftertaste, and the deodorization effect is remarkable. In addition, the mussel meat deodorization liquid prepared by the application is used for deodorization of mussel meat, and it is only necessary to add the mussel meat deodorization liquid into the mussel meat in proportion for marinating for 0.5-1 hours without the need of adjusting pH and temperature again, so that the operation is simple, the deodorization time is shortened, and the mussel meat processing efficiency is greatly improved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of processing of clam meat, and particularly relates to a deodorizing liquid for clam meat and a preparation method and application thereof. BACKGROUND

[0002] The clam meat is not only delicious, but also rich in nutrients, contains rich polysaccharides, fat and protein and other nutrients, and is rich in various minerals, trace elements such as iron and zinc, and essential amino acids for the human body, and has a high nutritional value. With the improvement of living standards, people's demand for healthy, nutritious and convenient food is increasing, and the processing of clam meat is gradually valued. However, the clam meat itself has a fishy smell, and it is difficult to remove. At present, the deodorizing treatment technology for clam meat is very limited. In the prior art, the commonly used deodorizing treatment methods are:

[0003] The physical method can be used by adsorption, embedding, masking, heating, extraction and vacuum, which is simple and easy to operate but has limited effect. Because of the suitable cavity size, easy digestion, non-toxic and harmless characteristics, β-cyclodextrin has become the most widely used embedding deodorizing material in the food industry, but it cannot embed the odor substances with large molecular weight, and the deodorizing process often needs to be carried out in liquid and is easily affected by temperature changes. Spices are selected as the main material for masking the fishy smell because of their strong taste and ability to mask other odors. However, although the addition of spices in the clam meat can mask the fishy smell, the aftertaste still has a fishy smell, which cannot fundamentally remove the fishy smell.

[0004] The chemical method often uses Maillard reaction method, antioxidant method, acid-base salt treatment and ozone treatment, and usually needs to add acid, alkali and reducing sugar and other chemical reagents in the shellfish raw materials or processing process to react with the fishy smell substances. Although it has good deodorizing effect, it is easy to cause chemical residues and deterioration of flavor and color.

[0005] The biological method often uses microorganisms such as yeast and lactic acid bacteria or related microbial enzymes to deodorize. The loose structure of yeast can adsorb odor substances, and the secondary metabolites produced in the fermentation process have a certain masking effect on odor substances, and can also use related enzymes produced by yeast as substrates to achieve the effect of removing odor. However, the amount of microorganisms or microbial enzymes needs to be strictly controlled.

[0006] Therefore, in the processing technology of clam meat, especially in the deodorizing process, there are technical problems such as complex process, long time, difficult to control deodorizing process, not obvious deodorizing effect and cannot fundamentally remove the fishy smell. SUMMARY

[0007] The purpose of the present application is to provide a deodorizing liquid for clam meat and a preparation method and application thereof to solve the above problems in the prior art.

[0008] To achieve the above object, the present application provides the following scheme:

[0009] One of the technical solutions of the present application is a preparation method of clam meat deodorization liquid, comprising the following steps: washing, removing the core and beating the south jujube to obtain south jujube slurry; mixing the south jujube slurry with yeast, wheat flour, glucose and water to obtain a mixed liquid; fermenting the mixed liquid; sterilizing the fermented mixed liquid to obtain the clam meat deodorization liquid.

[0010] Further, the beating also includes fine grinding treatment, and the fine grinding treatment is fine grinding to a particle size of less than 80 mesh.

[0011] Further, the composition of the mixed liquid is: 4-6 parts of south jujube pulp, 0.05-0.15 parts of yeast, 1-1.5 parts of wheat flour, 1-3 parts of glucose and 4-6 parts of water by mass fraction.

[0012] Further, the composition of the mixed liquid is preferably: 5 parts of south jujube pulp, 0.1 parts of yeast, 1.5 parts of wheat flour, 2 parts of glucose and 5 parts of water by mass fraction.

[0013] Further, the fermentation temperature is 25-27℃, and the fermentation time is 1-2 hours.

[0014] Further, the sterilization temperature is 121℃, and the sterilization time is 0.5-1 hour.

[0015] The second technical solution of the present application is a clam meat deodorization liquid prepared by the above preparation method.

[0016] The third technical solution of the present application is the application of the above clam meat deodorization liquid in clam meat deodorization.

[0017] Further, the clam meat is pearl clam meat.

[0018] The fourth technical solution of the present application is a clam meat deodorization method, comprising the following steps: washing and draining the clam meat, adding the above clam meat deodorization liquid, and marinating for 0.5-1 hour.

[0019] Further, the mass ratio of the clam meat deodorization liquid to the clam meat is 1:4-6.

[0020] Further, the processing technology after marinating is selected from any one of the following two:

[0021] Processing technology one, (after marinating) washing the clam meat deodorization liquid on the surface of the clam meat, and then processing the clam meat.

[0022] Processing technology two, (after marinating) directly processing the clam meat.

[0023] Further, the processing process of the clam meat can be selected according to the needs of preparing different clam meat products, such as seasoning, drying and the like.

[0024] Further, the clam meat is pearl clam meat.

[0025] The present application discloses the following technical effects:

[0026] (1) The present application uses pure natural plant Ziziphus jujuba Mill. and natural edible raw material wheat flour and glucose as fermentation raw materials, and uses yeast to ferment the raw materials to obtain a clam meat deodorizing liquid. The raw materials are green and environmentally friendly, and have no adverse effects on human health. Ziziphus jujuba Mill. is rich in organic acids such as citric acid and malic acid, which can neutralize alkaline odor substances such as trimethylamine, thereby fundamentally removing the odor of clam meat. Ziziphus jujuba Mill. is also rich in vitamin C and polyphenols, which can effectively inhibit the oxidation of clam meat lipids as antioxidants, and help to prevent the further production of odor substances. The unique fruit flavor and fragrance of Ziziphus jujuba Mill. are also conducive to improving the unpleasant odor produced during fermentation. The use of the clam meat deodorizing liquid of the present application to replace food additives for deodorization is safer and more reliable, and can fundamentally remove the odor of clam meat, rather than simply masking the odor, so that the aftertaste of the prepared clam meat product is also odorless, and the deodorizing effect is remarkable.

[0027] (2) The use of the clam meat deodorizing liquid prepared by the present application for deodorizing clam meat does not require the re-adjustment of pH, temperature and the like. It only needs to be added to the clam meat in proportion and marinated for 0.5-1 hour, which is simple to operate. The adsorption deodorization method of the prior art generally requires 2-3 hours, and the deodorization time of the present application can be shortened to 0.5-1 hour, greatly improving the processing efficiency of clam meat. The present application overcomes the technical problems of the prior art, such as complex process, long time consumption, difficulty in grasping the antioxidant deodorization process, non-obvious deodorizing effect and inability to fundamentally remove the odor. BRIEF DESCRIPTION OF DRAWINGS

[0028] In order to more clearly illustrate the technical solutions in the embodiments of the present application or the prior art, the drawings needed in the embodiments will be briefly introduced below. Obviously, the drawings in the following description are only some embodiments of the present application, and other drawings can also be obtained by those skilled in the art without creative labor.

[0029] Figure 1 The present application discloses the following technical effects:

[0030] Figure 2 The present application discloses the following technical effects: DETAILED DESCRIPTION

[0031] The following detailed description of the application is not to be taken as limiting the application, but rather as describing certain aspects, features and embodiments of the application.

[0032] It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the application. Additionally, the use of the term "about" in relation to a value or a range of values is intended to include each individual intermediate value and each smaller range that falls within the range of values. The upper and lower limits of these smaller ranges can be included or excluded from the range.

[0033] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. Although methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present application, the preferred methods and materials are described. All documents mentioned herein are incorporated by reference to disclose and describe in full the methods and / or materials which are described therein. In case of conflict, the present specification will control.

[0034] Various modifications and changes can be made to the specific embodiments of the application described herein without departing from the scope or spirit of the application. Other embodiments of the application will be apparent to those of ordinary skill in the art from the description and examples presented herein. The specification and examples given should be considered exemplary only, and should not be used to limit the scope or spirit of the application.

[0035] As used herein, the terms "comprises", "comprising", "includes", "including", "has", "having" or the like are open-ended terms that are intended to denote the inclusion of elements or steps without precluding the presence or addition of one or more other elements or steps.

[0036] The "parts" mentioned in the embodiments and application examples of the present application are "mass parts".

[0037] The mussel meat used in the following application examples is pearl mussel meat.

[0038] The preparation method of the mussel meat deodorizing liquid involved in the following embodiments comprises the following steps: washing, pitting and beating the Zizyphus jujuba Mill. to pulp, and finely grinding the pulp to a particle size of less than 80 mesh to obtain a Zizyphus jujuba Mill. slurry; uniformly mixing the Zizyphus jujuba Mill. slurry with yeast, wheat flour, glucose and water to obtain a mixed liquid (the composition of the mixed liquid is: Zizyphus jujuba Mill. pulp 4-6 parts, yeast 0.05-0.15 parts, wheat flour 1-1.5 parts, glucose 1-3 parts, and water 4-6 parts); fermenting the mixed liquid in an environment at 25-27°C for 1-2 hours; sterilizing the fermented mixed liquid at a temperature of 121°C for 0.5-1 hour to obtain the mussel meat deodorizing liquid. The process flow diagram is as follows:Figure 1 as shown.

[0039] The method for removing fishy smell from mussel meat in the following application examples comprises the following steps: washing and draining the mussel meat, adding the mussel meat deodorizing liquid according to the mass ratio of mussel meat deodorizing liquid:mussel meat = 1:4-6, and marinating for 0.5-1 hour. The process flow diagram is shown in Figure 2 as shown.

[0040] After marinating, the mussel meat deodorizing liquid on the surface of the mussel meat is washed, and then the mussel meat is processed, or the mussel meat is directly processed after marinating.

[0041] Preferably, after marinating, the mussel meat is cooked and sterilized at a temperature of 121℃ for 0.5-1h.

[0042] Example 1

[0043] A method for preparing a mussel meat deodorizing liquid, comprising the following steps:

[0044] Step S1: washing, removing the core, and putting the Ziziphus jujuba into a pulper to break it into a pulpy liquid, obtaining a Ziziphus jujuba slurry; and performing fine grinding treatment on the Ziziphus jujuba slurry, and fine grinding to a particle size of less than 80 mesh.

[0045] Step S2: uniformly mixing the fine-ground Ziziphus jujuba slurry with yeast, wheat flour, glucose, and water to obtain a mixed liquid; wherein the composition of the mixed liquid is: Ziziphus jujuba slurry 5 parts, yeast 0.1 part, wheat flour 1.5 parts, glucose 2 parts, and water 5 parts.

[0046] Step S3: fermenting the mixed liquid in a constant temperature room (the temperature error in the constant temperature room is allowed to be controlled within ±1℃) at 26℃ for 1.5 hours.

[0047] Step S4: sterilizing the fermented mixed liquid (the sterilization temperature is 121℃, and the time is 1 hour), to obtain a mussel meat deodorizing liquid.

[0048] Example 2

[0049] The same as Example 1, except that in step S2, the composition of the mixed liquid is: Ziziphus jujuba slurry 4 parts, yeast 0.05 part, wheat flour 1 part, glucose 1 part, and water 4 parts; and in step S3, the fermentation time is 1 hour.

[0050] Example 3

[0051] The same as Example 1, except that in step S2, the composition of the mixed liquid is: Ziziphus jujuba slurry 6 parts, yeast 0.15 part, wheat flour 1.5 parts, glucose 3 parts, and water 6 parts; and in step S3, the fermentation time is 2 hours.

[0052] Comparative Example 1

[0053] A preparation method of a clam meat deodorization liquid, steps are as follows:

[0054] Step S1: the yeast and wheat flour, glucose, water are mixed uniformly, and a mixed solution is obtained; wherein the composition of the mixed solution is: 0.1 parts of yeast, 1.5 parts of wheat flour, 2 parts of glucose, and 5 parts of water.

[0055] Step S2: the mixed solution is fermented in a constant temperature room at 26℃ (the temperature error in the constant temperature room is allowed to be controlled within ±1℃) for 1.5 hours.

[0056] Step S3: the fermented mixed solution is sterilized (the sterilization temperature is 121℃, and the time is 1 hour), and the clam meat deodorization liquid is obtained.

[0057] Application example 1

[0058] A clam meat deodorization method, steps are as follows:

[0059] Step S1: the clam meat is washed and drained;

[0060] Step S2: the clam meat deodorization liquid prepared in example 1 is added according to the mass ratio of clam meat deodorization liquid: clam meat = 1:5;

[0061] Step S3: marinating for 0.5 hours.

[0062] Step S4: cooking and sterilization in a high-pressure steam pot (cooking and sterilization are completed simultaneously in the high-temperature steaming process), the temperature is 121℃, and the time is 1h.

[0063] Application example 2

[0064] The same as application example 1, the difference is only that the clam meat deodorization liquid used in step S2 is the clam meat deodorization liquid prepared in example 2.

[0065] Application example 3

[0066] The same as application example 1, the difference is only that the clam meat deodorization liquid used in step S2 is the clam meat deodorization liquid prepared in example 3.

[0067] Application example 4

[0068] The same as application example 1, the difference is only that the clam meat deodorization liquid is added according to the mass ratio of clam meat deodorization liquid: clam meat = 1:4 in step S2.

[0069] Application example 5

[0070] The same as application example 1, the difference is only that the clam meat deodorization liquid is added according to the mass ratio of clam meat deodorization liquid: clam meat = 1:6 in step S2.

[0071] Comparative application example 1

[0072] The same as application example 1, the only difference is that the clam meat deodorization solution used in step S2 is the clam meat deodorization solution prepared in comparative example 1.

[0073] Effect verification

[0074] The deodorization effects of application examples 1-5 and comparative example 1 were compared by sensory flavor evaluation method. Specifically, 10 food professional students were organized to evaluate the color, smell and taste of the clam meat (i.e. the samples after the treatment of application examples 1-5 and comparative example 1) which was prepared by pickling, cooking and sterilizing in a high-pressure steam boiler using the clam meat deodorization solution prepared in application examples 1-3 and comparative example 1. The clam meat used as blank control group was washed, drained and soaked in water with a mass ratio of 5:1 for 0.5 hours, and then cooked and sterilized in a high-pressure steam boiler. The evaluation criteria of sensory flavor evaluation are shown in Table 1. The final evaluation score was calculated by adding the total score of color, smell and taste of each evaluator and then dividing by 10 (i.e. the average total score of 10 evaluators was used to evaluate the deodorization effect of clam meat). The results of sensory evaluation are shown in Table 2. The total score of color, smell and taste was 15 points. The sensory score was above 9 points, indicating that the sensory flavor of the clam meat was good, and the deodorization effect was good.

[0075] Table 1 Sensory evaluation criteria

[0076]

[0077] Table 2 Sensory evaluation results

[0078]

[0079] Note: The description of color, smell and taste in Table 2 is obtained by summarizing the scores of 10 evaluators, i.e. the evaluation of most evaluators (at least more than half) is as described in Table 2. Taking application example 1 as an example, 10 evaluators thought that the color was slightly golden, and the score was 5 points. 10 evaluators thought that the earthy smell was almost none, and the score was 5 points. 9 evaluators thought that the taste was moderate, and the score was 5 points. However, one evaluator thought that the taste was slightly soft, and the score was 4 points. Therefore, the total score of color, smell and taste of each evaluator was 149 points, and the average total score of application example 1 was 14.9 points.

[0080] As can be seen from Table 2, the clam meat deodorization solution and method prepared by the present application in application examples 1-5 have slightly golden color, very weak or almost no earthy smell, and moderate or slightly soft taste. Compared with comparative example 1 and the blank control group, the smell is less, and the flavor and taste are improved. It shows that the method of the present application not only has good deodorization effect, but also is beneficial to improve the flavor and taste of clam meat.

[0081] The above described embodiments are only to illustrate the preferred modes of the present application, and are not intended to limit the scope of the present application. Any modification and improvement made by those skilled in the art to the technical solutions of the present application without departing from the design spirit of the present application shall fall within the protection scope of the present application.

Claims

1. A method for removing the fishy smell from clam meat, characterized in that, Includes the following steps: Wash and drain the clam meat, add clam meat deodorizing liquid, marinate for 0.5-1 hour, and then proceed with clam meat processing directly after marinating; The preparation method of the clam meat deodorizing liquid includes the following steps: washing, pitting, and pulping the jujubes to obtain jujube pulp; mixing the jujube pulp with yeast, wheat flour, glucose, and water evenly to obtain a mixture; The mixture is fermented; the fermented mixture is then sterilized to obtain a deodorizing liquid for clam meat. The mixture, by mass, consists of: 4-6 parts of jujube pulp, 0.05-0.15 parts of yeast, 1-1.5 parts of wheat flour, 1-3 parts of glucose, and 4-6 parts of water. The fermentation temperature is 25-27℃, and the time is 1-2 hours.

2. The method for removing the fishy smell from clam meat as described in claim 1, characterized in that, The pulping process further includes fine grinding, which involves grinding the particles to a size of less than 80 mesh.

3. The method for removing the fishy smell from clam meat as described in claim 1, characterized in that, The sterilization process is carried out at a temperature of 121°C for 0.5-1 hour.

4. The method for removing the fishy smell from clam meat as described in claim 1, characterized in that, The mass ratio of the deodorizing liquid to the clam meat is 1:4-6.

5. The method for removing the fishy smell from clam meat as described in claim 1, characterized in that, The clam meat mentioned is pearl clam meat.

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