A method for improving water retention and quality of bullfrog by using tumbling-immersion combined with film coating process

Abstract

The present invention discloses a method for improving the water retention and quality of bullfrogs by using a rolling-kneading-immersion combined with a coating process, and a new method for reducing storage discoloration, dehydration and loss of freshness. The method mainly adopts a rolling-kneading-immersion combined with a coating process. The process is mainly divided into seven steps: raw material cleaning and cutting, rolling-kneading marinade preparation, rolling-kneading, static marinating, rinsing, coating, and packaging and freezing. The present invention provides a method for improving the water retention and meat quality of bullfrogs, reducing storage discoloration and thawing water loss. The method has a simple process, low equipment requirements, and strong operability. At the same time, due to the reduction in the amount of chemical substances used. The new process provided by the present invention is matched with corresponding quality improvers and coating liquids, which can make the water retention of fresh frogs reach more than 30%, the color is stable during long-term storage, and the meat is more uniform after not dehydrating and retaining water, which satisfies the color, fiber feel, smoothness and deliciousness of fresh frogs.

Description

Technical Field

[0001] The invention relates to the field of meat preservation technology and processing, and in particular to a novel bullfrog processing technology. Background Art In the field of food processing, the research on meat processing and preservation technology has always been an important research direction. With the improvement of consumers' requirements for the quality of meat products, how to improve the quality of meat products by improving food processing technology and the amount of food additives added has become a hot topic in current research. Among them, bullfrog, as a popular meat product, is loved by consumers because of its tender meat and unique taste. However, during the processing and preservation of bullfrog, due to its high water content and low protein content, it is easy to have problems such as discoloration, dehydration, and loss of freshness, which seriously affect its quality and taste. In the existing technology, the following methods are mainly used for the processing and preservation of bullfrog: one is the rolling and kneading process, that is, the bullfrog meat is repeatedly kneaded by mechanical equipment to promote the breakage of muscle fibers, so that the meat becomes more tender and juicy. The other is the soaking process, that is, the bullfrog meat is soaked in a certain concentration of quality improver to achieve the effect of retaining water and increasing the tenderness of the meat. However, the existing technical means have certain limitations in practical applications. For the tumbling process, although it can make the meat more tender, due to the lack of effective water retention means, it is easy to cause the bullfrog to become dehydrated and lose freshness during the processing and preservation process, and the meat has the problem of uneven quality. As for the soaking process, although it can achieve water retention and increase the tenderness of the meat by adding quality improvers, the single use of quality improvers can easily cause the bullfrog meat to have problems such as peculiar smell, affecting its taste and quality. In addition, bullfrogs produced by this processing method are prone to discoloration, loss of freshness, and high thawing water loss during long-term storage. Therefore, how to find a technical means that can keep the bullfrog meat tender and juicy, and can be stored for a long time to avoid discoloration, loss of freshness and other problems, is a problem that needs to be solved urgently in this field. Summary of the invention

[0002] Problems to be solved by the present invention Compared with the existing technology, this technical solution mainly solves the following problems: 1. The traditional rolling and kneading process lacks effective means of water retention, which easily leads to uneven meat quality and poor integrity of bullfrog during processing. 2. Although the simple soaking process can achieve the purpose of water retention and increase the tenderness of meat by adding quality improvers, the single use of quality improvers can easily lead to odor, discoloration and other problems in bullfrog meat, affecting its taste and quality. 3. The processed products are prone to discoloration and loss of freshness during long-term storage, affecting the back-end processing.

[0003] The invention provides a novel bullfrog processing technology, which can make the water retention of bullfrog reach more than 30%. The meat quality after water retention is more uniform, and the color, fiber feel, smoothness and deliciousness of fresh frog are met. The color is stable during long-term storage, and thawing water loss and dry loss can be greatly reduced.

[0004] Technical solution of the present invention: A novel bullfrog processing technology, the method comprising the following steps: S1. Raw material processing: wash the fresh bullfrog and cut into pieces.

[0005] S2. Tumbling and kneading: Mix the quality improver, salt and white sugar to prepare a tumbling and kneading pickling liquid; put the frog pieces and the tumbling and kneading pickling liquid into a vacuum tumbling and kneading pot, and tumble and knead the frog pieces at a temperature of 6-12°C and a rotation speed of 8-10 r / min.

[0006] S3. Soaking: Pour out the frog pieces and the kneading marinade, soak for 15-20 hours, control the temperature at 6-12℃, and turn the frog pieces over every 3-5 hours.

[0007] S4. After the soaking process is completed, take out the frog pieces that have been marinated overnight, rinse them with ice water, and drain.

[0008] S5. Film coating: Use a spray pump to evenly spray the film onto the surface of the bullfrog and let it stand for 20 minutes.

[0009] S6. Low temperature frozen packaging Complete bullfrog processing with new technology Preferably, in step S1, the cleaned bullfrog is placed in 1%-3% ice salt water, and the fibers are opened and the blood is replaced by rolling or soaking.

[0010] Preferably, in step S2, in the quality improver, the ratios of sodium pyrophosphate, sodium tripolyphosphate, hexametaphosphate and sodium citrate are (2.5-3.5), (3.5-4.5), (2.5-3.5) and (1.5-2.5), respectively.

[0011] Preferably, in step S2, the ratio of the tumbling and kneading marinade to water is (1.5-5):100, and the ratio of the frog pieces to the tumbling and kneading marinade is 1:(0.5-1).

[0012] Preferably, in step S2, the vacuum tumbling conditions are: time 30 min-60 min, tumbling temperature 6-12° C., and vacuum pressure -0.6 MPa~-0.8 MPa.

[0013] Preferably, in step S3, the mixture is turned over every 3 hours during the soaking process.

[0014] Preferably, in step S4, after soaking, the mixture is rinsed 2-3 times with 6-12° C. ice water.

[0015] Preferably, in step S5, the coating liquid is selected from konjac glucomannan solution. The mass concentration of the konjac glucomannan solution is 10-15wt%, and the spraying thickness is 3-5 mm.

[0016] Preferably, in step S5, a spray pump is used to evenly spray the coating liquid onto the surface of the bullfrog and the mixture is allowed to stand for 20 minutes.

[0017] Preferably, in step S6, the bullfrog after coating is packaged and quickly frozen at a temperature below -40°C.

[0018] The present invention has the following beneficial effects 1. Good comprehensive water-retention effect: The tumbling-soaking combined with coating process of the present invention retains water for bullfrog by adding phosphate, which can not only utilize the tumbling process to break muscle fibers and make the meat more tender and juicy, but also further improve the water-retention capacity of bullfrog by adding phosphate, and avoid dehydration, discoloration and loss of freshness of bullfrog during storage by coating at the rear end, thereby comprehensively improving the quality and taste of bullfrog.

[0019] 2. Reduce the adverse effects of the use of chemical substances: Compared with a single processing technology, the tumbling-soaking combined with coating process reduces the use of chemical substances and avoids the problems of odor and discoloration of bullfrog meat caused by the single use of chemical substances. It effectively reduces the adverse effects of the use of chemical substances and helps to improve the food safety of bullfrogs.

[0020] 3. Easy operation and low cost: The rolling-kneading-immersion combined with coating method has a relatively simple operation process, does not require complex equipment and technical support, and is easy to promote and implement. At the same time, due to the reduction in the amount of chemical substances used, it also reduces production costs and improves economic benefits.

[0021] 4. Improve the tenderness of meat: The method of rolling and kneading-immersion combined with coating can significantly improve the tenderness of bullfrog meat through the repeated kneading of mechanical equipment and the combined effect of chemical substances, thereby improving the eating experience of bullfrog. In summary, compared with the prior art, the present invention not only has a significant improvement in water retention effect and meat tenderness, but also has obvious advantages in reducing the adverse effects of the use of chemical substances and reducing production costs. At the same time, it also ensures that there will be no discoloration, dehydration and loss of freshness at the end of processing. It is an ideal bullfrog processing and preservation technology. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1The following are the appearance states of bullfrogs processed by the new process at different quality improver concentrations, A is Example 1, B is Example 2, C is Example 3, and D is Example 4.

[0023] Figure 2 The following is a comparison of the appearance of the current mainstream processing method (tumbling and kneading) and the new processing technology (tumbling and kneading-immersion). A is comparative example 1, and B is example 5.

[0024] Figure 3 A is a comparison chart of the storage time of film-coated and unfilm-coated samples for 30 days. A is Example 1, B is Example 2, and C is Example 3; A' is Comparative Example 2, B' is Comparative Example 3, and C' is Comparative Example 4. DETAILED DESCRIPTION

[0025] The specific technical solutions in the embodiments of the present invention will be described in detail below in conjunction with the specific embodiments of the present invention. The described embodiments are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0026] Bullfrog weight gain rate: After the raw material is processed, the mass is recorded as W1; after the bullfrog is retained in water, it is weighed and the mass is recorded as W2; weight gain rate = (W2-W1) / W1*100%; Thawing water loss rate: weigh the bullfrog before thawing, and the mass is recorded as M1; weigh the bullfrog after thawing, and the mass is recorded as M2; Thawing water loss rate = (M1-M2) / M1*100%; Cooking yield: weigh before cooking, the mass is recorded as Q1; weigh after cooking, the mass is recorded as Q2; Cooking yield = (Q1-Q2) / Q1*100%; The sensory quality scores of the bullfrogs in the following examples and comparative examples are the sum of the scores of appearance, color, taste and smell. A sensory evaluation panel consisting of 10 assessors conducted sensory evaluations on the bullfrogs prepared in the examples and comparative examples according to Table 1, and the average value was taken after the scores.

[0027] Table 1 Evaluation system of fresh bullfrog produced by new technology

[0028] Example 1 A method for improving the water retention and quality of bullfrog by using a tumbling-immersion combined with a coating process, specifically comprising the following steps: S1 Raw material processing: Clean the fresh bullfrog, remove the internal organs, skin and toes, then cut the bullfrog into even-sized pieces and rinse in 6-12℃ ice water for later use.

[0029] S2 Tumbling treatment: Add the quality improver (sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate, sodium citrate in a ratio of 2:5:2:1) to water to prepare a 1.5% solution, then add 1.0% salt and 1.0% white sugar to prepare a tumbling liquid. Put the frog meat into the tumbling pot at a ratio of 1:1 and tumble for 60 minutes at a temperature of 10°C and a speed of 8 r / min.

[0030] S3 Soaking and marinating: Put the tumbled frog pieces and the tumbling liquid into a bucket and marinate for 15 hours. During the marinating period, the temperature should be controlled at around 6-12℃.

[0031] S4 Take out the soaked frog pieces, rinse with ice water and drain.

[0032] S5. Coating: Use a spray pump to evenly spray the coating liquid (10% konjac glucomannan liquid) onto the surface of the bullfrog with a spray thickness of 4 mm and let it stand for 20 minutes.

[0033] S6 bullfrog is packaged and quickly frozen at -40℃.

[0034] Example 2 A method for improving the water retention and quality of bullfrog by using a tumbling-immersion combined with a coating process, specifically comprising the following steps: S1 Raw material processing: Clean the fresh bullfrog, remove the internal organs, skin and toes, then cut the bullfrog into even-sized pieces and rinse in 6-12℃ ice water for later use.

[0035] S2 Tumbling treatment: Add the quality improver (sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate, sodium citrate in a ratio of 2:5:2:1) to water to prepare a 2.0% solution, then add 1.0% salt and 1.0% white sugar to prepare a tumbling liquid. Put the frog meat into the tumbling pot at a ratio of 1:1 and tumble for 60 minutes at a temperature of 10°C and a speed of 8 r / min.

[0036] S3 Soaking and marinating: Put the tumbled frog pieces and the tumbling liquid into a bucket and marinate for 15 hours. During the marinating period, the temperature should be controlled at around 6-12℃.

[0037] S4 Take out the soaked frog pieces, rinse with ice water and drain.

[0038] S5. Coating: Use a spray pump to evenly spray the coating liquid (15% konjac glucomannan liquid) onto the surface of the bullfrog with a spray thickness of 5 mm and let it stand for 20 minutes.

[0039] S6 bullfrog is packaged and quickly frozen at -40℃.

[0040] Example 3 A method for improving the water retention and quality of bullfrog by using a tumbling-immersion combined with a coating process, specifically comprising the following steps: S1 Raw material processing: Clean the fresh bullfrog, remove the internal organs, skin and toes, then cut the bullfrog into even-sized pieces and rinse in 6-12℃ ice water for later use.

[0041] S2 Tumbling treatment: Add the quality improver (sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate, sodium citrate in a ratio of 2:5:2:1) to water to prepare a 2.5% solution, then add 1.0% salt and 1.0% white sugar to prepare a tumbling solution. Put the frog meat into the tumbling pot at a ratio of 1:1 and tumble-knead for 60 minutes at a temperature of 10°C and a speed of 8 r / min.

[0042] S3 Soaking and marinating: Put the tumbled frog pieces and the tumbling liquid into a bucket and marinate for 15 hours. During the marinating period, the temperature should be controlled at around 6-12℃.

[0043] S4 Take out the soaked frog pieces, rinse with ice water and drain.

[0044] S5. Coating: Use a spray pump to evenly spray the coating liquid (10% konjac glucomannan liquid) onto the surface of the bullfrog with a spray thickness of 5 mm and let it stand for 20 minutes.

[0045] S6 bullfrog is packaged and quickly frozen at -40℃.

[0046] Example 4 Only the raw material processing method was changed. The diced bullfrog was soaked in 2% ice salt water for 30 min and then rinsed for later use. The other methods were the same as in Example 3.

[0047] Example 5 Only the pickling time was changed to 20 h, and the other methods were the same as in Example 3.

[0048] Comparative Example 1 The mainstream processing technology is used to simply roll and knead the bullfrog, which specifically includes the following steps: S1 Raw material processing: Clean the fresh bullfrog, remove the internal organs, skin and toes, then cut the bullfrog into even-sized pieces and put them into 6-12℃ ice water for later use.

[0049] S2 Tumbling treatment: Add the quality improver (sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate, sodium citrate in a ratio of 2:5:2:1) to water to prepare a 4.5% solution, then add 1.0% salt and 1.0% white sugar to prepare a tumbling solution. Put the frog meat into the tumbling pot at a ratio of 1:1 and tumble for 60 minutes at a temperature of 10°C and a speed of 8 r / min.

[0050] S3 Take out the frog pieces after rolling and kneading, rinse with ice water and drain.

[0051] S4 bullfrog is packaged and quickly frozen at -40℃.

[0052] Comparative Example 2 Based on Comparative Example 1, the tumbling step in step S2 is improved, specifically comprising the following steps: S1 Raw material processing: Clean the fresh bullfrog, remove the internal organs, skin and toes, then cut the bullfrog into even-sized pieces and put them into 6-12℃ ice water for later use.

[0053] S2 Rolling and kneading treatment: First add an equal volume of 2% ice salt water and roll and knead continuously for 20 minutes. After taking out of the pot, drain the water and rinse with ice water to clean the blood. Add the quality improver (sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate, sodium citrate in a ratio of 2:5:2:1) to water to prepare a 4.5% concentration solution, and then add 1.0% white sugar to prepare the rolling and kneading liquid. According to the ratio of frog meat to rolling and kneading liquid of 1:1, put it into the rolling and kneading pot and roll and knead continuously for 60 minutes, the temperature is 10℃, and the speed is 8 r / min.

[0054] S3 Take out the frog pieces after rolling and kneading, rinse with ice water and drain.

[0055] S4 bullfrog is packaged and quickly frozen at -40℃.

[0056] Comparative Example 3 The rolling and soaking process is adopted without coating the bullfrog, which specifically includes the following steps: S1 Raw material processing: Clean the fresh bullfrog, remove the internal organs, skin and toes, then cut the bullfrog into even-sized pieces and rinse in 6-12℃ ice water for later use.

[0057] S2 Tumbling treatment: Add the quality improver (sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate, sodium citrate in a ratio of 2:5:2:1) to water to prepare a 2.5% solution, then add 1.0% salt and 1.0% white sugar to prepare a tumbling solution. Put the frog meat into the tumbling pot at a ratio of 1:1 and tumble-knead for 60 minutes at a temperature of 10°C and a speed of 8 r / min.

[0058] S3 Soaking and marinating: Put the tumbled frog pieces and the tumbling liquid into a bucket and marinate for 15 hours. During the marinating period, the temperature should be controlled at around 6-12℃.

[0059] S4 Take out the soaked frog pieces, rinse with ice water and drain.

[0060] S5 bullfrog is packaged and quickly frozen at -40℃.

[0061] Comparative Example 4 A method for improving the water retention and quality of bullfrog by using a tumbling-immersion combined with a coating process, specifically comprising the following steps: S1 Raw material processing: Clean the fresh bullfrog, remove the internal organs, skin and toes, then cut the bullfrog into even-sized pieces and rinse in 6-12℃ ice water for later use.

[0062] S2 Tumbling treatment: Add the quality improver (sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate, sodium citrate in a ratio of 2:5:2:1) to water to prepare a 1.5% solution, then add 1.0% salt and 1.0% white sugar to prepare a tumbling liquid. Put the frog meat into the tumbling pot at a ratio of 1:1 and tumble for 60 minutes at a temperature of 10°C and a speed of 8 r / min.

[0063] S3 Soaking and marinating: Put the tumbled frog pieces and the tumbling liquid into a bucket and marinate for 15 hours. During the marinating period, the temperature should be controlled at around 6-12℃.

[0064] S4 Take out the soaked frog pieces, rinse with ice water and drain.

[0065] S5. Coating: Use a spray pump to evenly spray the coating liquid (10% chitosan) onto the surface of the bullfrog with a spray thickness of 4 mm and let it stand for 20 minutes.

[0066] S6 bullfrog is packaged and quickly frozen at -40℃.

[0067] Table 2 Experimental / Evaluation Results of Examples

[0068] Table 3 Comparative Example Experiment / Evaluation Results

[0069] Through the analysis of the embodiments and comparative examples, the rolling-soaking method can greatly improve the water retention of bullfrogs and reduce the thawing water loss rate of bullfrogs. It can be clearly found from Table 2 that tumbling with salt water can better improve the color of the meat and reduce the risk of darkening of bullfrogs, and the tumbling effect of salt water is stronger than the effect of soaking. In addition, with the increase in the concentration of the quality improver, the water retention effect and meat quality of bullfrogs have been significantly improved. According to the analysis of Table 3, the bullfrogs produced by simple tumbling or soaking processes have low water retention, dry meat, lack of tenderness and elasticity, and the bullfrogs that have not been treated with the coating process are dark and dull in color as a whole, and the thawing water loss is also higher than that of the coating process. The main reason is that the film and antioxidant components on the surface of the frog body inhibit the loss and oxidation of water, effectively ensuring the color and taste of the frog body. Figure 1 , Figure 2 and Figure 3 It can more intuitively prove that the new process has more outstanding effects.

[0070] The above are only relatively preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A bullfrog processing technology, characterized in that: The method comprises the following steps S1. Raw material processing: wash the fresh bullfrog and cut into pieces; S2. Rolling and kneading: The quality improver, salt and sugar are mixed to prepare a rolling and kneading marinade, and the frog pieces and the rolling and kneading marinade are put into a vacuum rolling and kneading pot and rolled; S3. Soaking: Pour the tumbled frog pieces and tumbled pickling liquid into a bucket and soak overnight; S4. Take out the marinated frog pieces overnight, rinse with ice water, and drain; S5. Film coating: Use a spray pump to evenly spray the film coating liquid onto the surface of the bullfrog and let it stand; S5. Low temperature freezing and packaging to complete bullfrog processing.

2. A bullfrog processing technology according to claim 1, characterized in that: In step S1, the cleaned bullfrog is placed in 1%-3% ice salt water, and the fibers are opened and the blood is replaced by soaking or rolling.

3. A bullfrog processing technology according to claim 1, characterized in that: In step S2, the ratios of sodium pyrophosphate, sodium tripolyphosphate, hexametaphosphate and sodium citrate in the quality improver are (2.5-3.5): (3.5-4.5): (2.5-3.5): (1.5-2.5) respectively.

4. A bullfrog processing technology according to claim 1, characterized in that: In step S2, the ratio of the quality improver to water is (1.5-5):100, and the ratio of the frog pieces to the tumbling pickling liquid is 1:(0.5-1).

5. A bullfrog processing technology according to claim 1, characterized in that: In step S2, the vacuum tumbling conditions are: time 30 min-60 min, tumbling temperature 6-12° C., and vacuum pressure -0.6 MPa to -0.8 MPa.

6. A bullfrog processing technology according to claim 1, characterized in that: In step S3, the tumbling liquid is directly soaked for 15 h-20 h, and the soaking liquid temperature is controlled at 6-12°C.

7. A bullfrog processing technology according to claim 1, characterized in that: In step S3, the mixture is turned over every 2-3 hours during the soaking process.

8. A bullfrog processing technology according to claim 1, characterized in that: In step S4, after soaking, the mixture is rinsed 2-3 times with 6-12° C. ice water.

9. A bullfrog processing technology according to claim 1, characterized in that: In the step S5, the coating liquid is a konjac glucomannan solution.

10. The bullfrog processing technology according to claim 1, characterized in that: In step S6, the mixture is allowed to stand for 20 minutes and then rapidly frozen at a temperature below -40°C after packaging.

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