Deodorized and defatted dried fish and preparation method thereof

Abstract

The application provides a kind of deodorization and defatting dried fish and a preparation method thereof, and belongs to the technical field of food processing.The preparation method comprises the following steps: (1) removing impurities from the fish body, placing it in an antioxidant solution, soaking it, and obtaining a pretreated fish body; (2) placing the pretreated fish body in a pickling liquid for pickling, and obtaining a pickled fish body; (3) placing the pickled fish body in a deodorization and defatting liquid for deodorization and defatting, and obtaining a deodorized and defatted fish body; (4) performing secondary drying treatment on the deodorized and defatted fish body, and obtaining a deodorized and defatted dried fish.The application uses an antioxidant solution, a pickling liquid, and a deodorization and defatting liquid, and limits the drying method to obtain a dried fish with a small fishy smell, a low fat content, and excellent sensory quality.Meanwhile, the dried fish prepared by the application also has good storage performance.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of food processing, and particularly relates to a deodorized and defatted dried fish and a preparation method thereof. BACKGROUND

[0002] Greenling is a large fish of the Cypriniformes Cyprinidae greenling genus, with a robust body, slightly cylindrical, round abdomen, and no abdominal ridge. Greenling meat is rich in nucleic acid, which can delay aging. Greenling also contains trace elements that are beneficial to the growth and development of brain nerve conduction and synapses. Regular consumption of greenling can prevent low zinc content in the human body from causing low IQ, poor mental state, and insufficient growth height.

[0003] Defatted dried fish is made of high-quality fresh fish, refined through high-temperature cooking and drying. Traditional dried fish preparation methods have the disadvantages of poor deodorization effect and high fat content. Moreover, when using traditional methods to prepare dried fish, the fish body often oozes oil during airing or drying, resulting in reduced sensory quality of the dried fish and affecting its sales.

[0004] Meanwhile, with the popularization of the concept of green and healthy food development, people's requirements for food are becoming higher and higher. Traditional processing technology cannot meet the needs of consumers for safe, healthy, nutritious, and delicious food. SUMMARY

[0005] Therefore, the purpose of the present application is to provide a deodorized and defatted dried fish and a preparation method thereof, which can significantly reduce the fat content and fishy smell of the dried fish, improve the sensory quality of the dried fish, and prolong the storage period of the dried fish.

[0006] To achieve the above purpose, the present application provides the following technical solutions:

[0007] The present application provides a preparation method of deodorized and defatted dried fish, comprising the following steps:

[0008] (1) removing impurities from the fish body, placing it in an antioxidant solution, soaking it, and obtaining a pretreated fish body;

[0009] (2) placing the pretreated fish body in a marinating liquid for marinating, and obtaining a marinated fish body;

[0010] (3) placing the marinated fish body in a deodorizing and defatting liquid for deodorizing and defatting, and obtaining a deodorized and defatted fish body;

[0011] (4) performing secondary drying treatment on the deodorized and defatted fish body, and obtaining deodorized and defatted dried fish.

[0012] Preferably, the antioxidant solution in step (1) is a solution containing 3-5 wt% xylitol and 1-2 wt% vitamin C.

[0013] Preferably, the temperature of the soaking in step (1) is 20-30 DEG C, and the soaking time is 1-2 hours.

[0014] Preferably, the pickling solution in step (2) comprises 5-10 wt% perilla leaves, 5-10 wt% coarse tea leaves, 10-20 wt% salt, and the rest is water.

[0015] Preferably, the mass-volume ratio of the pretreated fish body to the pickling solution in step (2) is 1 kg:0.8-1.2 L, the pickling temperature is 20-30 DEG C, and the pickling time is 8-10 hours.

[0016] Preferably, the deodorizing and degreasing solution in step (3) comprises 0.15-0.25 wt% alkaline lipase, 1-2 wt% NaHCO3, 0.2-0.5 wt% ethanol, 5-10 wt% salt, and the rest is water, wherein the enzyme activity of the alkaline lipase is 20-50 U / ml.

[0017] Preferably, the mass-volume ratio of the pickled fish body to the deodorizing and degreasing solution in step (3) is 1 kg:0.8-1.2 L, the deodorizing and degreasing temperature is 40-50 DEG C, and the deodorizing and degreasing time is 4-5 hours.

[0018] Preferably, the method of the secondary drying treatment in step (4) is as follows: the deodorized and degreased fish body is placed in an environment of 30-40 DEG C to dry until the water content is 40-50%, and then placed in an environment of 20-25 DEG C to dry until the water content is 20-30%, to obtain the deodorized and degreased dried fish.

[0019] Preferably, the fish is grass carp.

[0020] The application further provides the deodorized and degreased dried fish obtained by the preparation method.

[0021] Compared with the prior art, the application has the following beneficial effects:

[0022] The antioxidant solution in the application can prevent fish body oxidation and improve the stability of the fish body; meanwhile, the application improves the taste of the pickled fish body by limiting the formula of the pickling solution, and significantly reduces the fishy smell and fat content of the fish body by limiting the formula of the deodorizing and degreasing solution, thereby improving the sensory quality of the dried fish. In addition, the application improves the texture properties of the dried fish by adopting the secondary drying treatment method. The method provided by the application can prolong the storage period of the dried fish to more than half a year. DETAILED DESCRIPTION

[0023] The application provides a preparation method of deodorized and degreased dried fish, comprising the following steps:

[0024] (1) removing impurities from the fish body, placing the fish body in an antioxidant solution, soaking, and obtaining a pretreated fish body;

[0025] (2) placing the pretreated fish body in a pickling solution to pickle, obtaining a pickled fish body;

[0026] (3) placing the pickled fish body in a deodorization and degreasing solution to deodorize and degrease, obtaining a deodorized and degreased fish body;

[0027] (4) performing secondary drying treatment on the deodorized and degreased fish body, obtaining a deodorized and degreased dried fish.

[0028] In the present application, the fish body is placed in an antioxidant solution after removing impurities, soaked, and a pretreated fish body is obtained.

[0029] In the present application, the antioxidant solution is preferably a solution containing 3-5wt% xylitol and 1-2wt% vitamin C, and further preferably a solution containing 4wt% xylitol and 1.5wt% vitamin C; the temperature of the soaking is preferably 20-30℃, further preferably 22-28℃, and more preferably 24-26℃; the time of the soaking is preferably 1-2h, further preferably 1.5h.

[0030] In the present application, the pretreated fish body obtained is placed in a pickling solution to pickle, obtaining a pickled fish body.

[0031] In the present application, the pickling solution preferably includes 5-10wt% perilla leaves, 5-10wt% coarse tea leaves, 10-20wt% salt, and the rest is water, further preferably includes 6-8wt% perilla leaves, 6-8wt% coarse tea leaves, 12-18wt% salt, and the rest is water, and more preferably includes 7wt% perilla leaves, 7wt% coarse tea leaves, 14-16wt% salt, and the rest is water; the mass-volume ratio of the pretreated fish body to the pickling solution is preferably 1kg:0.8-1.2L, further preferably 1kg:0.9-1.1L, and more preferably 1kg:1L; the temperature of the pickling is preferably 20-30℃, further preferably 22-28℃, and more preferably 24-26℃; the time of the pickling is preferably 8-10h, further preferably 8.5-9.5h, and more preferably 9h.

[0032] In the present application, the pickled fish body is placed in a deodorization and degreasing solution to deodorize and degrease, obtaining a deodorized and degreased fish body.

[0033] In the present application, the deodorization and degreasing liquid preferably comprises 0.15-0.25wt% alkaline lipase, 1-2wt% NaHCO3, 0.2-0.5wt% ethanol, 5-10wt% salt, and the rest is water, further preferably comprises 0.18-0.24wt% alkaline lipase, 1.2-1.8wt% NaHCO3, 0.3-0.4wt% ethanol, 6-8wt% salt, and the rest is water, more further preferably comprises 0.20-0.22wt% alkaline lipase, 1.4-1.6wt% NaHCO3, 0.35wt% ethanol, 7wt% salt, and the rest is water; wherein the enzyme activity of the alkaline lipase is preferably 20-50U / ml, further preferably 25-45U / ml, more further preferably 30-40U / ml, and again further preferably 35U / ml; the mass-volume ratio of the fish body to the deodorization and degreasing liquid is preferably 1kg:0.8-1.2L, further preferably 1kg:0.9-1.1L, and more further preferably 1kg:1L; the temperature of the deodorization and degreasing is preferably 40-50℃, further preferably 42-48℃, more further preferably 44-46℃, and again further preferably 45℃; and the time of the deodorization and degreasing is preferably 4-5h, and further preferably 4.5h.

[0034] In the present application, the deodorization and degreasing fish body is subjected to secondary drying treatment to obtain deodorization and degreasing dried fish.

[0035] In the present application, the method of the secondary drying treatment preferably comprises the following steps: drying the deodorization and degreasing fish body in an environment of 30-40℃ to a water content of 40-50%, and then drying the deodorization and degreasing fish body in an environment of 20-25℃ to a water content of 20-30% to obtain deodorization and degreasing dried fish; the temperature of the drying is preferably 32-38℃, further preferably 34-36℃, and more further preferably 35℃; the water content is preferably 42-48%, further preferably 44-46%, and more further preferably 45%; and the temperature of the drying is preferably 22-24℃, and further preferably 23℃; and in the present application, the fish is preferably grass carp.

[0036] The present application also provides the deodorization and degreasing dried fish obtained by the preparation method.

[0037] The technical solutions provided by the present application will be described in detail below in conjunction with the embodiments, but they should not be understood as limiting the scope of protection of the present application.

[0038] Example 1

[0039] A preparation method of deodorization and degreasing dried fish, comprising the following steps:

[0040] (1) The fish body is removed of impurities and placed in an antioxidant solution containing 3wt% xylitol and 1wt% vitamin C, and soaked at 20°C for 2h to obtain a pretreated fish body;

[0041] (2) The pretreated fish body is placed in a pickling solution containing 5wt% perilla leaf, 5wt% coarse tea leaf, 10wt% salt, and 80% water, and pickled at 20°C for 10h, the mass-volume ratio of the pretreated fish body to the pickling solution being 1kg:0.8L, to obtain a pickled fish body;

[0042] (3) The pickled fish body is placed in a deodorization and degreasing solution containing 0.25wt% alkaline lipase, 1wt% NaHCO3, 0.2wt% ethanol, 5wt% salt, and 93.55% water, wherein the enzyme activity of the alkaline lipase is 20U / ml, and the mass-volume ratio of the pickled fish body to the deodorization and degreasing solution is 1kg:0.8L, and deodorization and degreasing treatment is carried out at 40°C for 5h to obtain a deodorized and degreased fish body;

[0043] (4) The deodorized and degreased fish body is dried at 30°C until the water content is 50%, and then dried at 20°C until the water content is 30% to obtain a deodorized and degreased dried fish.

[0044] Example 2

[0045] A method for preparing a deodorized and degreased dried fish, comprising the following steps:

[0046] (1) The fish body is removed of impurities and placed in an antioxidant solution containing 5wt% xylitol and 2wt% vitamin C, and soaked at 30°C for 1h to obtain a pretreated fish body;

[0047] (2) The pretreated fish body is placed in a pickling solution containing 10wt% perilla leaf, 10wt% coarse tea leaf, 20wt% salt, and 60% water, and pickled at 30°C for 8h, the mass-volume ratio of the pretreated fish body to the pickling solution being 1kg:1.2L, to obtain a pickled fish body;

[0048] (3) The pickled fish body is placed in a deodorization and degreasing solution containing 0.15wt% alkaline lipase, 2wt% NaHCO3, 0.5wt% ethanol, 10wt% salt, and 87.35% water, wherein the enzyme activity of the alkaline lipase is 50U / ml, and the mass-volume ratio of the pickled fish body to the deodorization and degreasing solution is 1kg:1.2L, and deodorization and degreasing treatment is carried out at 50°C for 4h to obtain a deodorized and degreased fish body;

[0049] (4) The deodorized and degreased fish body is dried at 40°C until the water content is 40%, and then dried at 25°C until the water content is 20% to obtain a deodorized and degreased dried fish.

[0050] Example 3

[0051] A preparation method of deodorized and defatted dried fish, comprising the following steps:

[0052] (1) The fish body is removed from the fish and placed in an antioxidant solution containing 4wt% xylitol and 1.5wt% vitamin C, and soaked at 25°C for 1.5h to obtain a pretreated fish body;

[0053] (2) The pretreated fish body is placed in a pickling liquid containing 8wt% perilla leaf, 8wt% coarse tea leaf, 15wt% salt, and 69wt% water, and pickled at 25°C for 9h, wherein the mass-volume ratio of the pretreated fish body to the pickling liquid is 1kg:1L, to obtain a pickled fish body;

[0054] (3) The pickled fish body is placed in a deodorizing and defatting liquid containing 0.20wt% alkaline lipase, 1.5wt% NaHCO3, 0.4wt% ethanol, 8wt% salt, and 89.9wt% water, wherein the enzyme activity of the alkaline lipase is 30U / ml, and the mass-volume ratio of the pickled fish body to the deodorizing and defatting liquid is 1kg:1L, and deodorized and defatted at 45°C for 4.5h to obtain a deodorized and defatted fish body;

[0055] (4) The deodorized and defatted fish body is dried at 35°C until the water content is 45%, and then dried at 23°C until the water content is 25% to obtain a deodorized and defatted dried fish.

[0056] Comparative Example 1

[0057] The grass carp and salt are weighed in a mass ratio of 1:0.2, and are placed in a fish-salt-fish-salt manner, and are pickled at 20°C for 8d, and the fish body is washed and naturally dried until the water content of the fish body is 30% to obtain a pickled dried fish.

[0058] Comparative Example 2

[0059] In Example 1, the method of "placing the fish body removed from the fish in an antioxidant solution containing 3wt% xylitol and 1wt% vitamin C, and soaking at 20°C for 2h" is replaced by washing the fish body with water to obtain a pretreated fish body, and the remaining steps are the same as those in Example 1.

[0060] Comparative Example 3

[0061] In step (3), "0.25wt% alkaline lipase" is replaced by "0.25wt% water", and the remaining steps are the same as those in Example 1.

[0062] Comparative Example 4

[0063] In Example 1, the step of "drying at 20°C until the water content is 30%" in step (4) is omitted, and the remaining steps are the same as those in Example 1.

[0064] Test Example 1

[0065] The fat content in the deodorized and defatted dried fish and the unmarinated dried fish was determined according to the second method of acid hydrolysis method recorded in GB 5009.6-2016 'National Food Safety Standard Determination of Fat in Food', and the defatting rate was calculated according to the determined fat content. The results are shown in Table 1.

[0066] Among them, the unmarinated dried fish is obtained by adopting the method of Example 1 and discarding step (3).

[0067] The calculation method of the defatting rate is: defatting rate / %=(fat content of unmarinated dried fish-fat content of deodorized and defatted dried fish) / fat content of unmarinated dried fish*100%

[0068] Table 1 defatting rate results

[0069] Group Defatting rate / % Example 1 32.6 Example 2 33.4 Example 3 32.2 Comparative Example 1 15.1 Comparative Example 2 26.5 Comparative Example 3 18.6 Comparative Example 4 20.4

[0070] It can be known that the marinating method provided by the present application can significantly reduce the fat content in the deodorized and defatted dried fish and improve the defatting rate.

[0071] Test Example 2

[0072] The content of volatile basic nitrogen (TVB-N) in the deodorized and defatted dried fish was determined according to the automatic Kjeldahl nitrogen determination method recorded in the national standard GB 5009.228-2016 'National Food Safety Standard Determination of Volatile Basic Nitrogen in Food'. The results are shown in Table 2.

[0073] Table 2 content of volatile basic nitrogen in different deodorized and defatted dried fish

[0074]

[0075]

[0076] It can be known that compared with the comparative example 1 and the comparative example 2 using the antioxidant solution, the content of volatile basic nitrogen in the deodorized and defatted dried fish prepared by the example 1 is significantly reduced, that is, the fishy smell of the deodorized and defatted dried fish prepared by the present application is significantly reduced, and the safety of eating the dried fish is improved, and the preservation period of the dried fish can be obviously prolonged.

[0077] Test Example 3

[0078] Ten professional personnel for food sensory evaluation were selected to evaluate the chewability, elasticity and tightness of the deodorized and defatted dried fish. The evaluation standard is shown in Table 3.

[0079] Table 3 evaluation standard of deodorized and defatted dried fish

[0080]

[0081] Table 4 sensory evaluation results of deodorized and defatted dried fish

[0082] Group Sensory score Example 1 9.5 Example 2 9.2 Example 3 9.4 Comparative Example 1 4.5 Comparative Example 2 5.8 Comparative Example 3 6.4 Comparative Example 4 4.7

[0083] It can be known that the pickling method can significantly improve the chewability and elasticity of the deodorized and degreased dried fish, the prepared fish meat is compact and not loose, is not easy to spoil and deteriorate, has good storage performance and better sensory quality.

[0084] The above only describes the preferred embodiments of the present application, and it should be noted that those skilled in the art can make some improvements and refinements without departing from the principles of the present application, and these improvements and refinements should also be considered as the protection scope of the present application.

Claims

1. A method for preparing deodorized and defatted dried fish, characterized in that: The steps include: (1) removing impurities from the fish body, placing it in an antioxidant solution, and soaking it to obtain a pretreated fish body; (2) placing the pretreated fish body in a pickling liquid to obtain a pickled fish body; (3) placing the pickled fish body in a deodorizing and defatting liquid to remove the fishy smell and fat, thereby obtaining a deodorized and defatted fish body; (4) performing a secondary drying process on the deodorized and defatted fish body to obtain deodorized and defatted dried fish; The antioxidant solution in step (1) is a solution containing 3-5 wt% xylitol and 1-2 wt% vitamin C; The pickling liquid in step (2) comprises 5-10 wt% of perilla leaves, 5-10 wt% of coarse tea leaves, 10-20 wt% of salt, and the remainder is water; The deodorizing and degreasing liquid in step (3) comprises 0.15-0.25 wt% alkaline lipase, 1-2 wt% NaHCO3, 0.2-0.5 wt% ethanol, 5-10 wt% salt, and the remainder is water, wherein the enzymatic activity of the alkaline lipase is 20-50 U / ml; The method of the secondary drying treatment in step (4) is as follows: drying the deodorized and defatted fish body at 30-40°C to a moisture content of 40-50%, and then drying the fish body at 20-25°C to a moisture content of 20-30%, thereby obtaining the deodorized and defatted dried fish.

2. The preparation method according to claim 1, characterized in that The soaking temperature in step (1) is 20-30° C., and the soaking time is 1-2 hours.

3. The preparation method according to claim 2, characterized in that In step (2), the mass volume ratio of the pretreated fish body to the pickling liquid is 1 kg: 0.8-1.2 L; the pickling temperature is 20-30° C., and the pickling time is 8-10 h.

4. The preparation method according to claim 3, characterized in that In step (3), the mass volume ratio of the pickled fish body to the deodorizing and defatting liquid is 1 kg: 0.8-1.2 L; the deodorizing and defatting temperature is 40-50° C., and the deodorizing and defatting time is 4-5 h.

5. The preparation method according to any one of claims 1 to 4, characterized in that The fish is black carp.

6. The deodorized and defatted dried fish obtained by the preparation method according to any one of claims 1 to 5.

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