Fishy smell-removed chopped chili fish head prefabricated dish and preparation method thereof

Abstract

According to the fishy smell-removed chopped chili fish head prefabricated dish and the preparation method thereof, freshwater fish heads are adopted as raw materials to produce the aquatic product prefabricated dish, and the product is rich in high-quality protein, EPA and DHA and high in nutritional value. Physical deodorization of ginger and garlic cooking wine is utilized, meanwhile, 5-10 parts of fresh yeast and 5-10 parts of soybean cakes are utilized for preparing deodorization liquid, biological deodorization is carried out on 100 parts of fish heads, and the fishy smell of the fish heads is effectively removed. Tea polyphenol is adopted as an antioxidant and a bacteriostatic agent, so that the quality deterioration of the product in the freezing storage process is slowed down to the greatest extent. By means of the method, the freshwater fish chopped chili fish head prefabricated dish can be obtained, the product is high in nutritive value, portability, standardized production and efficient eating are integrated, and the requirements of modern people are perfectly met.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and particularly relates to a fish head pre-cooked dish with chopped peppers and deodorized and a preparation method thereof. Background Art

[0002] Fish meat is high in protein and low in fat. It is rich in protein and has high biological value. At the same time, fish meat is rich in polyunsaturated fatty acids EPA and DHA. EPA helps lower cholesterol and triglyceride levels and prevents fat from depositing on blood vessel walls. It can prevent cardiovascular and cerebrovascular diseases such as cerebral thrombosis, cerebral hemorrhage, and hypertension. DHA is essential for the growth and development of brain nerves. Among various brain nutrients, DHA is known as "brain gold". Therefore, fish meat is a very important healthy food for children, adults and the elderly.

[0003] With the acceleration of urbanization, people's pace of life has accelerated, and the requirements for the convenience, diversity and nutrition of catering have increased. Pre-prepared meals have emerged in this context. Its advantage is that through industrial pre-processing, cooking preparations can be completed quickly, allowing consumers to quickly enjoy delicious meals. The rapid development of food industrialization and the popularization of cold chain logistics also provide technical guarantees for the development of pre-prepared meals, which can achieve long-distance transportation and sales. In addition, the advancement of food processing technology has also made the production of pre-prepared meals more efficient and standardized, thereby improving the quality and safety of products. As a signature Hunan dish, chopped pepper fish head is deeply loved by consumers. The steaming process of its pre-prepared dishes is simple and fast, and through standardized production, it can ensure that the taste and flavor are consistent every time it is eaten. In addition, chopped pepper fish head pre-prepared dishes are also rich in nutrients such as unsaturated fatty acids and selenium, and have multiple functions such as appetizers, tonics, and beauty, meeting consumers' dual needs for health and deliciousness.

[0004] However, the following difficulties or defects need to be solved in the processing of chopped pepper fish head pre-cooked dishes. The first is the problem of removing fishy smell. Freshwater fish has a strong fishy smell and complex ingredients, including earthy musty smell (mainly caused by geosmin and 2-methylisoborneol), fishy smell (mainly caused by E,E-2,4-heptadienal, E-2-decenal, E,E-2, 4-decadienal) and rancid smell (mainly caused by valeraldehyde, heptanal, nonanal). At present, there are physical, chemical and biological methods for removing fishy smell. Physical methods include masking, embedding, water washing, salt dissolution, adsorption and other methods, which have the defects of limited fishy smell removal effect, large protein loss, and product flavor change. Chemical methods include acid-base treatment, ozone method, natural antioxidant method, etc. Although the fishy smell removal effect is good, the fish meat components undergo oxidation, degradation, denaturation and other reactions, resulting in texture and nutritional deterioration problems. Biological methods include yeast fermentation, lactic acid bacteria fermentation and other methods, which have good deodorization effects, but have defects such as strong specificity, long fermentation time, easy to cause the growth of other microorganisms, and fermented smell.

[0005] The second is the issue of keeping fish heads fresh during frozen storage. During the frozen storage process, myofibrillar proteins in fish heads are easily affected by freezing and denatured. This denaturation will cause changes in the spatial structure and solubility of the protein, thus affecting the texture and taste of the fish heads. At the same time, the fish heads may decompose due to fat oxidation during the frozen storage process, producing a series of components such as aldehydes and ketones, causing the flavor of the fish heads to deteriorate. At the same time, lipase produced by psychrophilic bacteria and molds may also act on fat, causing it to decompose fatty acids, further affecting the quality and taste of the fish heads. Summary of the invention

[0006] The purpose of the present invention is to overcome the deficiencies of the prior art and to provide a deodorized chopped pepper fish head pre-prepared dish and a preparation method thereof. In the present invention, freshwater fish heads are used as raw materials to produce aquatic product pre-prepared dishes, and the product is rich in high-quality protein, EPA and DHA, and has high nutritional value. Physical deodorization is performed by ginger, garlic and cooking wine, and 5-10 parts of fresh yeast and 5-10 parts of soybean cake are used to prepare deodorizing liquid, and 100 parts of fish heads are biologically deodorized to effectively remove the fishy smell of the fish heads. Tea polyphenols are used as antioxidants and antibacterial agents to slow down the quality deterioration of the product during frozen storage to the greatest extent. Through the present invention, a freshwater fish chopped pepper fish head pre-prepared dish can be obtained, which has high nutritional value and integrates portability, standardized production and efficient consumption, perfectly meeting the needs of modern people.

[0007] The object of the present invention is achieved by the following technical measures, wherein the parts of the raw materials are all parts by weight unless otherwise specified.

[0008] A fish head pre-cooked dish with chopped peppers and no fishy smell, comprising a fish head package and a chopped pepper seasoning package, wherein the fish head package is obtained by marinating the fish head with a marinating material.

[0009] The fish head is a freshwater fish head, and the freshwater fish includes one or more of grass carp, black carp, carp, silver carp, and bighead carp.

[0010] When the fish heads are counted as 100 portions, the marinade is calculated as follows: 1-5 green onions 1-5 parts ginger 15-30 servings of cooking wine 1-3 parts salt Tea polyphenols 0.001-0.003 parts.

[0011] The marinade also includes yeast deodorizing liquid. When the fish heads are counted as 100 portions, the preparation method of the yeast deodorizing liquid is as follows: (1) Take 5-10 portions of low-temperature defatted soybean meal, grind it through a 40-mesh sieve, add 30%-40% ethanol solution at a solid-liquid ratio of 1:3-4, extract at 40-50°C for 1-2 h, centrifuge and collect the supernatant; adjust the pH to 4.5, add 3-4 times saturated sodium chloride solution, mix well, let stand for 10-12 h, and decant the supernatant to obtain the protease inhibitor; (2) Take 5-10 parts of fresh yeast, suspend them in 10-20 parts of physiological saline, place them in an ultrasonic cell disruptor, and treat them with ultrasound for 10-30 seconds, with an interval of 10-30 seconds; repeat the operation 10-20 times to obtain broken yeast liquid; (3) The prepared protease inhibitor and the broken yeast liquid are mixed to obtain the yeast deodorized liquid.

[0012] The fresh yeast includes one or more of Saccharomyces cerevisiae, Pichia pastoris, Hansenula polymorpha, and Kluyveromyces lactis.

[0013] Based on 100 parts by weight of the fish head, the chopped pepper bag is composed of the following components: 10-20 parts cooking oil 50-70 servings of chopped pepper 0.5-2 parts oyster sauce 1-3 pieces of garlic 0.2-1 serving of fermented black beans 1-3 parts soy sauce 0.2-1 portion of chicken essence.

[0014] The method for preparing the fish head pre-cooked dish with deodorized chopped pepper comprises the following steps: (1) Cleaning the fish head Rinse the fresh fish head, remove the gills, and tear off the black membrane inside; (2) Pickling fish heads to remove the fishy smell Use marinade to marinate the fish head to remove the fishy smell; (3) Fish head packaging The fish heads after being pickled and deodorized are vacuum-packed by using a vacuum bag sealing machine to obtain fish head bags; (8) Preparation of chopped pepper seasoning package Prepare a chopped pepper ingredient package and perform vacuum packaging to obtain a chopped pepper ingredient package; (9) Quick-frozen fish heads The fish head package and the chopped pepper package are cooled by liquid nitrogen and quickly frozen to below -18°C; (10) Outsourcing warehousing The frozen fish head package and chopped pepper package are packaged and coded, and put into the freezer to obtain the chopped pepper fish head pre-prepared dish without the fishy smell.

[0015] The method for pickling and removing fishy smell from fish heads is as follows: taking 15-30 parts of cooking wine, 1-5 parts of green onions and 1-5 parts of ginger, mixing and beating them according to 100 parts of fish heads, soaking and extracting for 10-30 minutes, filtering to obtain ginger and green onion juice; mixing with yeast deodorizing liquid, adding 0.001-0.003 parts of tea polyphenols, and evenly pouring the tea polyphenols on the fish heads, and at the same time evenly applying 1-3 parts of table salt to the inside and outside of the fish heads, and pickling at 15-25° C. for 30-90 minutes.

[0016] The preparation method of the yeast deodorizing liquid is as follows: (1) Take 5-10 portions of low-temperature defatted soybean meal, grind it through a 40-mesh sieve, add 30%-40% ethanol solution at a solid-liquid ratio of 1:3-4, extract at 40-50°C for 1-2 h, centrifuge and collect the supernatant; adjust the pH to 4.5, add 3-4 times saturated sodium chloride solution, mix well, let stand for 10-12 h, and decant the supernatant to obtain the protease inhibitor; (2) Take 5-10 parts of fresh yeast, suspend them in 10-20 parts of physiological saline, place them in an ultrasonic cell disruptor, and treat them with ultrasound for 10-30 seconds, with an interval of 10-30 seconds; repeat the operation 10-20 times to obtain broken yeast liquid; (3) The prepared protease inhibitor and the broken yeast liquid are mixed to obtain the yeast deodorized liquid.

[0017] The preparation method of the chopped pepper seasoning bag is as follows: count 100 portions of fish heads, take 1-3 portions of garlic and 0.2-1 portion of fermented black beans and chop them, put them in 10-20 portions of hot cooking oil and stir-fry them over high heat until fragrant, add 50-70 portions of chopped peppers and continue to stir-fry over medium heat for 2-10 minutes, then add 0.5-2 portions of oyster sauce, 1-3 portions of soy sauce and 0.2-1 portion of chicken essence in sequence and continue to stir-fry for 2-5 minutes, and vacuum pack them after cooling to obtain the chopped pepper seasoning bag.

[0018] The edible oil in the present invention is preferably vegetable oil.

[0019] The present invention has the following beneficial effects 1. Prepared aquatic dishes using fish heads as raw materials, which are rich in high-quality fish protein, EPA and DHA, have high nutritional value, and integrate portability, standardized production and efficient consumption, perfectly meeting the nutritional and convenience needs of modern people's fast-paced life.

[0020] 2. The physical deodorization method of covering with ginger, onion and cooking wine is combined with the biological deodorization method, which uses alcohol dehydrogenase and aldehyde dehydrogenase in the broken yeast liquid to reduce or oxidize the aldehydes and aldehydes with fishy smell into substances with soft flavor and high threshold. The combination of the two deodorization methods effectively removes the fishy smell of fish heads.

[0021] 3. Adding soybean protease inhibitors to the deodorizing liquid can inhibit the activity of proteases in the broken yeast liquid, and at the same time inhibit the activity of endogenous proteases in the fish head, thereby reducing the degradation of fish protein by proteases, effectively protecting the gel properties and water retention of fish protein, and enhancing product quality.

[0022] 4. Tea polyphenols are used as antioxidants and antibacterial agents, which have antibacterial effects while preventing fat oxidation. In addition, tea polyphenols and proteins form complexes through hydrophobic bonds and hydrogen bonds to improve their gel properties and water retention, greatly slowing down the quality deterioration of the product during frozen storage. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 Example 1 GC-MS spectrum of fish head with deodorized fish; Figure 2 GC-MS spectrum of the fish head with deodorized fish smell in comparative example 1. DETAILED DESCRIPTION

[0024] The present invention is described in detail below through examples. It is necessary to point out that the examples are only used to further illustrate the present invention and cannot be understood as limiting the scope of protection of the present invention. Those skilled in the art can make some non-essential improvements and adjustments to the present invention based on the above content of the present invention.

[0025] Example 1 Rinse the fresh fish head, remove the gills, and tear off the black film inside; take 8 parts of low-temperature defatted soybean cake based on 100 parts by weight of the fish head, crush it through a 40-mesh sieve, add 35% ethanol solution at a solid-liquid ratio of 1:3.5, soak at 45°C for 1.5 hours, and collect the supernatant by centrifugation; adjust the pH value to 4.5, add 3.5 times saturated sodium chloride solution, mix well, let stand for 11 hours, and pour off the supernatant to obtain protease inhibitors; take 8 parts of fresh brewer's yeast, suspend it in 15 parts of physiological saline, place it in an ultrasonic cell disruptor, ultrasonically treat it for 20 seconds, rest for 20 seconds, repeat the operation 15 times, and obtain broken yeast liquid; add protease inhibitors to the broken yeast liquid to obtain yeast deodorized liquid; take 23 parts of cooking wine, 3 parts of green onions and 3 parts of ginger, mix and beat, and soak for 20 seconds. min, filter to obtain ginger and scallion juice; mix with yeast deodorizing liquid, add 0.002 parts of tea polyphenols, evenly pour it on the fish head, and evenly apply 2 parts of salt to the inside and outside of the fish head, marinate at 20 ℃ for 60 min; vacuum pack the marinated fish head using a vacuum bag sealing machine to obtain packaged fish head, namely fish head package; take 2 parts of garlic and 0.6 parts of fermented black beans, chop them, put them in 15 parts of hot vegetable oil and stir-fry them over high heat until fragrant, add 60 parts of chopped pepper and continue to stir-fry over medium heat for 6 min, then add 1.3 parts of oyster sauce, 2 parts of soy sauce and 0.6 parts of chicken essence and continue to stir-fry for 4 min, cool to room temperature and vacuum pack to obtain chopped pepper seasoning package. The fish head package and chopped pepper seasoning package are cooled by liquid nitrogen and quickly frozen to below -18 ℃; the frozen fish head package and chopped pepper seasoning package are packaged, coded, and put into the freezer to obtain the deodorized chopped pepper fish head pre-prepared dish.

[0026] Comparative Example 1 In the chopping and mixing in Example 1, the ginger and garlic juice is replaced by an equal amount of water, and the yeast deodorizing liquid is replaced by an equal amount of physiological saline, and the other conditions are the same.

[0027] The flavor components of the pickled fish heads of Example 1 and Comparative Example 1 were detected by GC-MS to compare their deodorization effects. Figure 1 and attached Figure 2 .

[0028] Comparative Example 2 In the chopping and mixing in Example 1, the yeast deodorizing liquid was replaced by an equal amount of physiological saline, and the other conditions were the same.

[0029] Comparative Example 3 In the chopping and mixing in Example 1, the ginger, garlic, wine and water are replaced by an equal amount of water, and the other conditions are the same.

[0030] Comparative Example 4 In Example 1, no soybean protease inhibitor was added to the yeast deodorizing liquid, and the broken yeast liquid was directly used as the deodorizing liquid, and the other conditions were the same.

[0031] Comparative Example 5 The yeast deodorizing solution in Example 1 is prepared by directly suspending fresh yeast in physiological saline, without breaking the yeast cell wall and without adding soybean protease inhibitor, and other conditions are the same.

[0032] Comparative Example 6 In the yeast deodorized liquid in Example 1, 8 parts of fresh brewer's yeast were reduced to 4 parts for preparing the deodorized liquid, and the other conditions were the same.

[0033] Comparative Example 7 In the yeast deodorized liquid in Example 1, 8 parts of fresh brewer's yeast were increased to 12 parts for preparing the deodorized liquid, and the other conditions were the same.

[0034] Comparative Example 8 In the yeast deodorized liquid in Example 1, 8 parts of low-temperature defatted soybean meal were reduced to 4 parts for making the deodorized liquid, and the other conditions were the same.

[0035] Comparative Example 9 In the yeast deodorized liquid in Example 1, 8 parts of low-temperature defatted soybean meal were increased to 12 parts for preparing the deodorized liquid, and the other conditions were the same.

[0036] Example 2 In the yeast deodorized liquid in Example 1, fresh Saccharomyces cerevisiae was replaced with Hansenula polymorpha to prepare the deodorized liquid, and the other conditions were the same.

[0037] Example 3 In the yeast deodorized liquid in Example 1, fresh brewer's yeast was replaced with Kluyveromyces lactis to prepare the deodorized liquid, and the other conditions were the same.

[0038] Example 4 In the yeast deodorized liquid in Example 1, 8 parts of fresh brewer's yeast were reduced to 5 parts for preparing the deodorized liquid, and the other conditions were the same.

[0039] Example 5 In the yeast deodorized liquid in Example 1, 8 parts of fresh brewer's yeast were increased to 10 parts for preparing the deodorized liquid, and the other conditions were the same.

[0040] The pickled fish heads of Examples 1 to 5 and Comparative Examples 1 to 9 were tested for their flavor components by GC-MS. The sum of the contents of several substances, including 1-octen-3-ol, 1-heptanol, hexanal, heptanal, 2,4-heptadienal, 3,5-octadiene-2-one, and 2-methyl-3-octanone, which are typical components of fishy smell, were selected as the fishy smell evaluation index to evaluate the degree of fishy removal. The fishy smell characterization index was simplified by the corresponding relationship in Table 1 using the sum of the contents of typical components of the fish head. At the same time, the chopped pepper fish head products prepared in Examples 1 to 5 and Comparative Examples 1 to 9 were steamed in a steamer for 10 minutes, and 10 food major students who had undergone sensory evaluation training conducted a sensory evaluation on the chopped pepper fish head. According to the sensory evaluation, all products have the characteristics of bright red color, complete fish head shape, and full meat. The remaining indicators are shown in Table 2.

[0041] Table 1 Correspondence between the content of typical fishy smell components and the degree of fishy smell .

[0042] Table 2 Sensory evaluation of fish head with deodorized and chopped pepper fish head pre-cooked dishes .

[0043] The results in Table 2 show that ginger and onion juice and yeast liquid have obvious deodorizing effects. Although fresh yeast fermentation has a good deodorizing effect, the product has a fermented smell, and the elasticity of the fish meat will decrease due to the action of yeast liquid and endogenous proteases in the fish meat. When the amount of yeast added is less than 5 parts / 100 parts of fish heads, the deodorization is incomplete. When the amount of yeast added is greater than 10 parts / 100 parts of fish heads, the deodorization effect can be completely achieved. The addition of low-temperature defatted soybean cake does not affect the degree of fishy smell, but it will affect the elasticity of the fish meat. When the amount of low-temperature defatted soybean cake added is less than 5 parts / 100 parts of fish heads, the elasticity of the fish meat will decrease. When the amount of low-temperature defatted soybean cake added is higher than 10 parts / 100 parts of fish heads, the fish meat has good elasticity. Therefore, when the amount of yeast added is 5-10 parts / 100 parts of fish heads and the amount of soybean cake added is 5-10 parts / 100 parts of fish heads, it has an effective effect of deodorizing and protecting the elasticity of the fish meat.

[0044] Example 6 Rinse the fresh fish head, remove the gills, and tear off the black film inside; take 10 parts of low-temperature defatted soybean cake based on 100 parts by weight of the fish head, crush it through a 40-mesh sieve, add 40% ethanol solution at a solid-liquid ratio of 1:3, soak at 40°C for 2 hours, and collect the supernatant by centrifugation; adjust the pH value to 4.5, add 4 times saturated sodium chloride solution, mix well, let stand for 12 hours, and pour off the supernatant to obtain protease inhibitors; take 10 parts of fresh brewer's yeast, suspend it in 15 parts of physiological saline, place it in an ultrasonic cell disruptor, ultrasonically treat it for 30 seconds, rest for 30 seconds, repeat the operation 20 times, and obtain broken yeast liquid; add protease inhibitors to the broken yeast liquid to obtain yeast deodorization liquid; take 30 parts of cooking wine, 5 parts of green onions and 5 parts of ginger, mix and beat, and soak for 30 seconds. min, filter to obtain ginger and garlic juice; mix with yeast deodorizing liquid, add 0.003 parts of tea polyphenols, evenly pour it on the fish head, and evenly apply 3 parts of salt to the inside and outside of the fish head, marinate at 10℃ for 90 min; vacuum pack the marinated fish head using a vacuum bag sealing machine to obtain packaged fish head, namely fish head package; chop 3 parts of garlic and 1 part of fermented black beans, stir-fry them in 20 parts of hot vegetable oil over high heat until fragrant, add 70 parts of chopped pepper and continue to stir-fry over medium heat for 10 minutes, then add 2 parts of oyster sauce, 3 parts of soy sauce and 1 part of chicken essence and continue to stir-fry for 5 minutes, cool to room temperature and vacuum pack to obtain chopped pepper seasoning package. The fish head package and chopped pepper seasoning package are cooled by liquid nitrogen and quickly frozen to below -18℃; the frozen fish head package and chopped pepper seasoning package are packaged, coded, and put into the freezer to obtain the deodorized chopped pepper fish head pre-prepared dish.

[0045] Comparative Example 10 The packaging process in Example 6 was adjusted as follows: the marinated fish head was steamed in a steamer for 6 min, cooled to room temperature, and then vacuum-sealed and packaged, with the other conditions remaining the same.

[0046] Comparative Example 11 The packaging process in Example 6 was adjusted as follows: the marinated fish head was steamed in a steamer for 10 min, cooled to room temperature, and then vacuum-sealed and packaged, with the other conditions remaining the same.

[0047] Comparative Example 12 The fish head packaging process in Example 6 is adjusted as follows: rinse the fresh fish head, remove the gills, tear off the black film inside, steam it directly in a steamer for 6 minutes without marinating, cool it to room temperature, and then pack it in a vacuum bag. The other conditions are the same.

[0048] Comparative Example 13 The fish head packaging process in Example 6 is adjusted as follows: rinse the fresh fish head, remove the gills, tear off the black film inside, steam it directly in a steamer for 10 minutes without marinating, cool it to room temperature, and then pack it in a vacuum bag. The other conditions are the same.

[0049] The texture indicators such as hardness, elasticity and chewiness of the chopped pepper fish head pre-prepared dish products prepared in Example 6 and Comparative Examples 10 to 13 were measured using a texture analyzer. The results are shown in Table 3.

[0050] Table 3 Texture indexes of fish heads under different processing methods .

[0051] According to the results of texture analysis, the ripening process has a significant impact on the texture characteristics of fish heads. Specifically, directly ripened fish heads are severely dehydrated and chewier; while pickled and then ripened, the dissolution of salt-soluble proteins plays a role in water retention, which will reduce this quality deterioration to a certain extent; products that have not been ripened show better texture quality. Based on this, it was found that the pre-ripening processing method is not suitable for the processing of fish heads.

[0052] Example 7 Rinse the fresh fish head, remove the gills, and tear off the black film inside; take 5 parts of low-temperature defatted soybean cake based on 100 parts by weight of the fish head, crush it through a 40-mesh sieve, add 30% ethanol solution at a solid-liquid ratio of 1:4, soak at 50°C for 1 hour, and collect the supernatant by centrifugation; adjust the pH value to 4.5, add 3 times saturated sodium chloride solution, mix well, let stand for 10 hours, and pour off the supernatant to obtain protease inhibitors; take 5 parts of fresh brewer's yeast, suspend it in 10 parts of physiological saline, place it in an ultrasonic cell disruptor, ultrasonically treat it for 10 s, rest for 10 s, repeat the operation 10 times, and obtain broken yeast liquid; add protease inhibitors to the broken yeast liquid to obtain yeast deodorization liquid; take 15 parts of cooking wine, 1 part of green onion and 1 part of ginger, mix and beat, soak for 10 min, filter to obtain ginger and garlic juice; mix with yeast deodorizing liquid, add 0.001 parts of tea polyphenols, evenly pour it on the fish head, and evenly apply 3 parts of salt to the inside and outside of the fish head, marinate at 30 ℃ for 30 min; vacuum pack the marinated fish head using a vacuum bag sealing machine to obtain packaged fish head, namely fish head package; take 1 part of garlic and 0.2 parts of fermented black beans, chop them, put them in 10 parts of hot vegetable oil and stir-fry them over high heat until fragrant, add 50 parts of chopped pepper and continue to stir-fry over medium heat for 2 minutes, then add 0.5 parts of oyster sauce, 1 part of soy sauce and 0.2 parts of chicken essence and continue to stir-fry for 2 minutes, cool to room temperature and vacuum pack to obtain chopped pepper seasoning package. The fish head package and chopped pepper seasoning package are cooled by liquid nitrogen and quickly frozen to below -18 ℃; the frozen fish head package and chopped pepper seasoning package are packaged, coded, and put into the freezer to obtain the deodorized chopped pepper fish head pre-prepared dish.

[0053] Comparative Example 15 The fish head pickling process in Example 7 was adjusted to: no tea polyphenols were added, and the other conditions were the same. (No tea polyphenols were added) Example 8 The fish head pickling process in Example 7 is adjusted as follows: the amount of tea polyphenols added is adjusted to 0.003 parts, and the other conditions are the same. (Upper limit) Example 9 The fish head pickling process in Example 7 was adjusted as follows: the amount of tea polyphenols added was adjusted to 0.002 parts, and the other conditions were the same. (Median) The chopped pepper fish head pre-prepared dish products prepared in Examples 7 to 9 and Comparative Example 15 were frozen at -18°C for one month, and their pH, thiobarbituric acid value (TBARS), acid value and peroxide value were measured. The results are shown in Table 4.

[0054] Table 4 Fat oxidation of fish heads under different tea polyphenols addition levels .

[0055] The addition of tea polyphenols is intended to achieve antioxidant and antibacterial effects. By evaluating the degree of fat oxidation in fish heads under different tea polyphenol addition conditions, the results show that when tea polyphenols are not added, the fat oxidation of fish heads is most significant; as the amount of tea polyphenols added increases, the degree of fat oxidation gradually decreases. According to GB 2760 food additives use standards, the upper limit of tea polyphenol addition is set at 0.003 parts / 100 parts of fish heads.

[0056] Example 10 Rinse the fresh fish head, remove the gills, and tear off the black film inside; take 7 parts of low-temperature defatted soybean cake based on 100 parts by weight of the fish head, crush it through a 40-mesh sieve, add 35% ethanol solution at a solid-liquid ratio of 1:3, soak at 45°C for 1 hour, and collect the supernatant by centrifugation; adjust the pH value to 4.5, add 3 times saturated sodium chloride solution, mix well, let stand for 11 hours, and pour off the supernatant to obtain protease inhibitors; take 7 parts of fresh brewer's yeast, suspend it in 18 parts of physiological saline, place it in an ultrasonic cell disruptor, ultrasonically treat it for 10 s, rest for 20 s, repeat the operation 18 times, and obtain broken yeast liquid; add protease inhibitors to the broken yeast liquid to obtain yeast deodorized liquid; take 20 parts of cooking wine, 3 parts of green onions and 4 parts of ginger, mix and beat, and soak for 20 min, filter to obtain ginger and garlic juice; mix with yeast deodorizing liquid, add 0.003 parts of tea polyphenols, evenly pour it on the fish head, and evenly apply 2 parts of salt to the inside and outside of the fish head, marinate at 20 ℃ for 60 min; vacuum pack the marinated fish head using a vacuum bag sealing machine to obtain packaged fish head, namely fish head package; take 3 parts of garlic and 0.5 parts of fermented black beans, chop them, put them in 17 parts of hot vegetable oil and stir-fry them over high heat until fragrant, add 60 parts of chopped pepper and continue to stir-fry over medium heat for 5 min, then add 1.2 parts of oyster sauce, 1.5 parts of soy sauce and 0.2 parts of chicken essence and continue to stir-fry for 2 min, cool to room temperature and vacuum pack to obtain chopped pepper seasoning package. The fish head package and chopped pepper seasoning package are cooled by liquid nitrogen and quickly frozen to below -18 ℃; the frozen fish head package and chopped pepper seasoning package are packaged, coded, and put into the freezer to obtain the deodorized chopped pepper fish head pre-prepared dish.

[0057] The physical and chemical indices, microbiological indices, and sensory indices of the product obtained in Example 10 were analyzed and measured. The results are shown in Tables 5 and 6.

[0058] Table 5 Physical and chemical indexes and sensory evaluation of the pre-prepared dish of fish head with chopped pepper and deodorized .

[0059] Table 6 Microbiological indicators of deodorized chopped pepper fish head pre-prepared dishes .

Claims

1. A pre-prepared dish of fish head with chopped peppers, characterized in that: The pre-prepared dish comprises a fish head package and a chopped pepper package, wherein the fish head package is obtained by marinating the fish head with a marinating material.

2. The pre-prepared dish according to claim 1, characterized in that: The fish head is a freshwater fish head, and the freshwater fish includes one or more of grass carp, black carp, carp, silver carp, and bighead carp.

3. The pre-prepared dish according to claim 1, characterized in that: When the fish heads are counted as 100 portions, the marinade is calculated as follows: 1-5 green onions 1-5 parts ginger 15-30 servings of cooking wine 1-3 parts salt Tea polyphenols 0.001-0.003 parts.

4. The pre-prepared dish according to claim 3, characterized in that: The marinade also includes yeast deodorizing liquid. When the fish heads are counted as 100 portions, the preparation method of the yeast deodorizing liquid is as follows: (1) Take 5-10 portions of low-temperature defatted soybean meal, grind it through a 40-mesh sieve, add 30%-40% ethanol solution at a solid-liquid ratio of 1:3-4, extract at 40-50°C for 1-2 h, centrifuge and collect the supernatant; adjust the pH to 4.5, add 3-4 times saturated sodium chloride solution, mix well, let stand for 10-12 h, and decant the supernatant to obtain the protease inhibitor; (2) Take 5-10 parts of fresh yeast, suspend them in 10-20 parts of physiological saline, place them in an ultrasonic cell disruptor, and treat them with ultrasound for 10-30 seconds, with an interval of 10-30 seconds; repeat the operation 10-20 times to obtain broken yeast liquid; (3) The prepared protease inhibitor and the broken yeast liquid are mixed to obtain the yeast deodorized liquid.

5. The pre-prepared dish according to claim 4, characterized in that: The fresh yeast includes one or more of Saccharomyces cerevisiae, Pichia pastoris, Hansenula polymorpha, and Kluyveromyces lactis.

6. The pre-prepared dish according to claim 1, characterized in that: Based on 100 parts by weight of the fish head, the chopped pepper bag is composed of the following components: 10-20 parts cooking oil 50-70 servings of chopped pepper 0.5-2 parts oyster sauce 1-3 pieces of garlic 0.2-1 serving of fermented black beans 1-3 parts soy sauce 0.2-1 portion of chicken essence.

7. The method for preparing the pre-prepared dish of fish head with chopped pepper and deodorized as claimed in any one of claims 1 to 6, characterized in that: The preparation method comprises the following steps: (1) Cleaning the fish head Rinse the fresh fish head, remove the gills, and tear off the black membrane inside; (2) Pickling fish heads to remove the fishy smell Use marinade to marinate the fish head to remove the fishy smell; (3) Fish head packaging The fish heads after being pickled and deodorized are vacuum-packed by using a vacuum bag sealing machine to obtain fish head bags; (8) Preparation of chopped pepper seasoning package Prepare a chopped pepper ingredient package and perform vacuum packaging to obtain a chopped pepper ingredient package; (9) Quick-frozen fish heads The fish head package and the chopped pepper package are cooled by liquid nitrogen and quickly frozen to below -18°C; (10) Outsourcing warehousing The frozen fish head package and chopped pepper package are packaged and coded, and put into the freezer to obtain the chopped pepper fish head pre-prepared dish without the fishy smell.

8. The preparation method according to claim 7, characterized in that: The method for pickling and removing fishy smell from fish heads is as follows: taking 15-30 parts of cooking wine, 1-5 parts of green onions and 1-5 parts of ginger, mixing and beating them according to 100 parts of fish heads, soaking and extracting for 10-30 minutes, filtering to obtain ginger and green onion juice; mixing with yeast deodorizing liquid, adding 0.001-0.003 parts of tea polyphenols, and evenly pouring the tea polyphenols on the fish heads, and at the same time evenly applying 1-3 parts of table salt to the inside and outside of the fish heads, and pickling at 15-25° C. for 30-90 minutes.

9. The preparation method according to claim 8, characterized in that: The fish heads are counted as 100 portions, and the preparation method of the yeast deodorizing liquid is as follows: (1) Take 5-10 portions of low-temperature defatted soybean meal, grind it through a 40-mesh sieve, add 30%-40% ethanol solution at a solid-liquid ratio of 1:3-4, extract at 40-50°C for 1-2 h, centrifuge and collect the supernatant; adjust the pH to 4.5, add 3-4 times saturated sodium chloride solution, mix well, let stand for 10-12 h, and decant the supernatant to obtain the protease inhibitor; (2) Take 5-10 parts of fresh yeast, suspend them in 10-20 parts of physiological saline, place them in an ultrasonic cell disruptor, and treat them with ultrasound for 10-30 seconds, with an interval of 10-30 seconds; repeat the operation 10-20 times to obtain broken yeast liquid; (3) The prepared protease inhibitor and the broken yeast liquid are mixed to obtain the yeast deodorized liquid.

10. The preparation method according to claim 7, characterized in that: The preparation method of the chopped pepper seasoning bag is as follows: count 100 portions of fish heads, take 1-3 portions of garlic and 0.2-1 portion of fermented black beans and chop them, put them in 10-20 portions of cooking oil and stir-fry them over high heat until fragrant, add 50-70 portions of chopped peppers and continue to stir-fry over medium heat for 2-10 minutes, then add 0.5-2 portions of oyster sauce, 1-3 portions of soy sauce and 0.2-1 portion of chicken essence in sequence and continue to stir-fry for 2-5 minutes, and vacuum pack them after cooling to obtain the chopped pepper seasoning bag.

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