Processing method of Dongzhiou (Chinese character)

Abstract

The invention discloses a processing method of Dongmaotai, and relates to the technical field of aquatic product processing. The processing method comprises the following steps: (1) primary treatment of live fish: adding verbascoside into a culture water body; (2) secondary treatment of live fish: after the step (1) is completed, adding white spirit into the culture water body; (3) taking fish meat; (4) deacidification: a deacidification solution comprises the following components in parts by weight: 8-15 parts of alpha-tocopherol, 5-10 parts of nobiletin and 3-8 parts of whey protein; (5) removing fishy smell: a fishy smell removing solution is prepared from the following components in parts by weight: 20 to 30 parts of brown rice-lily mixed enzyme, 10 to 15 parts of bilobalide A, 7 to 12 parts of tea saponin and 1 to 3 parts of lentinan; (6) blending and seasoning; and (7) shaping and heating. The prepared Dongpo fish balls are smooth in mouth feel and rich in elasticity, the sour taste and the fishy smell of Dongpo fish meat can be eliminated while the delicious taste of Dongpo fish can be reserved to the maximum extent, and the blank of Dongpo deep processing products is filled.

Description

Technical Field

[0001] The invention relates to the technical field of aquatic product processing, and in particular to a method for processing grouper. Background Art

[0002] The scientific name of the Oriental Grouper is the Leopard Gill Perch, belonging to the genus Gill Perch in the order Perciformes. It is a warm-water island reef fish, mainly distributed on the edge of coral reefs in tropical or subtropical waters of the Indian Ocean and the Western Pacific. It is a typical precious species for marine aquaculture. In the wild, the Oriental Grouper has bright colors, but in aquaculture conditions, the Oriental Grouper presents a body color phenotype of bright red, brown, brown or even black. The Oriental Grouper has rich nutritional value, wide adaptability, obvious aquaculture benefits, and broad market prospects, and is deeply loved by the majority of breeders and consumers. In recent years, the price of Oriental Grouper has been high and stable. Many breeders have used shrimp ponds or nursery ponds to cultivate Oriental Grouper after appropriate transformation. In addition, natural disasters such as typhoons have decreased in recent years, and most breeders have made considerable profits. The aquaculture products are sold to major cities across the country such as Beijing and Shanghai.

[0003] In addition to fresh grouper, the grouper products currently sold on the market mainly include dried products and frozen whole grouper products. Dried grouper products have changed in sensory perception and shape, losing the inherent flavor and some nutrients of fresh grouper, and they must be fully soaked before cooking, which is extremely inconvenient. The quality of frozen grouper products gradually decreases with the extension of storage time. Therefore, it is particularly important to develop a new grouper processing method. Summary of the invention

[0004] In view of the above defects of the prior art, the present invention proposes a method for processing grouper to solve the problems raised by the above background technology.

[0005] In order to achieve the above object, the present invention provides the following technical solutions:

[0006] A method for processing grouper, comprising the following steps:

[0007] (1) Live fish primary treatment: Add verbascoside to the aquaculture water and culture for 4 to 7 days, changing the water 2 to 3 times during this period;

[0008] (2) Secondary treatment of live fish: After completing step (1), add white wine to the aquaculture water, culture for another 2 to 5 hours, and then remove and set aside;

[0009] (3) Taking fish meat: removing the scales, internal organs, head, tail and skin of the grouper fish and mincing the fish meat;

[0010] (4) deacidification: adding the minced fish meat obtained in step (3) into a deacidification solution and soaking it for 10 to 20 hours before taking it out; the deacidification solution is a mixture of the following components in parts by weight: 8 to 15 parts of α-tocopherol, 5 to 10 parts of nobiletin, and 3 to 8 parts of whey protein;

[0011] (5) removing fishy smell: adding the fish meat deacidified in step (4) to a deodorizing solution and soaking it for 15 to 30 hours, and then taking it out; the deodorizing solution is a mixture of the following components in parts by weight, including 20 to 30 parts of brown rice-lily mixed enzyme, 10 to 15 parts of ginkgolide A, 7 to 12 parts of tea saponin, and 1 to 3 parts of mushroom extract;

[0012] (6) pounding and seasoning: pounding the fish meat three times, adding a 1% to 3% icy citric acid aqueous solution and starch to the fish meat each time while pounding the fish meat, and adding an appropriate amount of seasoning after pounding and stirring to obtain a semi-finished product;

[0013] (7) Shaping and heating: shaping the semi-finished product obtained in step (6), brushing a protein protective agent on the surface and then heating to obtain grouper fish balls; the protein protective agent comprises, by weight, 4 to 10 parts of resveratrol, 2 to 10 parts of L-arabinose and 1 to 3 parts of fish skin gelatin, which are uniformly mixed with hot water at 80° C. to 90° C. in a mass ratio of 1:2.

[0014] Preferably, in step (1), the mass volume ratio of verbascoside to aquaculture water is (100-150) mg: (1.0-1.5) mL.

[0015] Preferably, the amount of liquor added in step (2) is 12% to 20% of the total volume of the aquaculture water, and the alcohol content of the liquor is 28% to 33%.

[0016] Preferably, the preparation method of the brown rice-lily mixed enzyme in step (5) is:

[0017] S1, powdering brown rice and chopping lily, mixing brown rice and lily in a weight ratio of (3-6):1 to obtain a mixture;

[0018] S2. Add 100 to 200 times the volume of water to the mixture, boil for 10 to 15 minutes, and cool to 22°C to 25°C;

[0019] S3, after completing step S2, add Lactobacillus acidophilus liquid and Saccharomyces cerevisiae liquid, and ferment in a sealed manner at 30° C. to 32° C. for 40 to 50 hours to obtain a fermented product;

[0020] S4. Boil the fermented material and cool it to 45°C-50°C, add pectinase solution, perform enzymolysis for 3-5 hours, and filter to obtain brown rice-lily mixed enzyme.

[0021] Preferably, the concentration of the Lactobacillus acidophilus liquid in step S3 is 1×10 6 ~2×10 8 CFU / mL, the concentration of the Saccharomyces cerevisiae culture liquid is 1×10 9 ~2×10 10 CFU / mL.

[0022] Preferably, in step S3, the weight ratio of the mixture, the Lactobacillus acidophilus liquid and the Saccharomyces cerevisiae liquid is 10:(0.2-0.5):(0.2-0.5).

[0023] Preferably, the mass concentration of the pectinase solution in step S4 is 500U / mL to 1500U / mL, and the volume ratio of the fermentation product to the pectinase solution is 100:(0.1 to 0.3).

[0024] Preferably, in step (6), the pounding is performed for 6 to 10 minutes each time, and the mixture is allowed to stand for 2 to 4 minutes, and the temperature of the glacial citric acid aqueous solution is 1 to 4°C.

[0025] Preferably, in step (6), the weight ratio of fish meat, glacial citric acid aqueous solution and starch is (50-80):(15-25):(4-10).

[0026] Preferably, the seasoning in step (6) comprises, by weight, 5 to 16 parts of fish sauce, 3 to 10 parts of edible salt, 2 to 5 parts of chicken essence, and 1 to 3 parts of sugar.

[0027] Compared with the prior art, the present invention has the following beneficial effects:

[0028] (1) Verbascoside contains multiple hydroxyl groups and has antioxidant function. It can be absorbed by grouper after feeding and form cross-links with the protein in grouper, strengthening the protein network structure and reducing protein oxidation, thereby directly improving the gel strength of fish balls. At the same time, verbbascoside improves the water metabolism of the fish body, allowing the fish meat to maintain a higher water holding capacity during processing;

[0029] (2) Feeding white wine to grouper before slaughter can not only anesthetize the fish, reducing its struggle during slaughter, thereby reducing the secretion of stress hormones in the fish and avoiding the deterioration of meat quality due to stress, but also help remove the fishy odor substances in the fish, soften the fish meat to a certain extent, and make it easier to form a delicate texture in the fish paste during processing, thereby improving the taste of fish balls;

[0030] (3) The deacidification liquid and deodorization liquid prepared in the present application have good effects: after the fish is slaughtered, lactic acid is produced due to glycolysis, resulting in a decrease in pH value and making the meat sour. The deacidification effect of the deacidification liquid prepared in the present application is better than that of baking soda. Nobiletin is a natural flavonoid compound with certain alkaline properties and strong antioxidant properties. It can neutralize the acidic substances in fish meat and inhibit the acidic metabolites produced by oxidation reactions in fish meat, making it closer to neutral or weak alkalinity and reducing the accumulation of acidic substances, thereby improving the quality of fish meat. The present application uses brown rice-lily mixed enzyme for deodorization, which has never been proposed in the prior art. The fishy smell in fish mainly comes from volatile substances such as trimethylamine, aldehydes, ketones, etc. This mixed enzyme can effectively remove the fishy smell of fish through multiple effects such as enzymatic hydrolysis of fishy substances, adsorption of fishy components, anti-oxidation, masking of fishy smell, adjusting pH value and inhibiting microbial growth, while improving the quality and flavor of fish. This natural fishy removal method has broad application potential in food processing.

[0031] (4) The protein protective agent prepared in the present application is selected from resveratrol, L-arabinose and fish skin gelatin. Brushing the protein protective agent on the surface of the fish meat before heating is beneficial to enrich the taste of the fish balls. Resveratrol can inhibit the oxidation of protein and fat on the surface of the fish balls. Resveratrol, L-arabinose and fish skin gelatin are cross-linked to form a protective film on the surface of the fish balls, which reduces the loss of water during the heating process and makes the fish balls have a good sensory effect when eaten. DETAILED DESCRIPTION

[0032] The technical solution of the present invention is further described in detail below in conjunction with specific implementation methods.

[0033] Example 1

[0034] A method for processing grouper, comprising the following steps:

[0035] (1) Live fish primary treatment: add verbascoside to the culture water, the mass volume ratio of verbascoside to culture water is 100 mg:1.0 mL, culture for 4 days, and change the water twice during the period;

[0036] (2) Secondary treatment of live fish: After completing step (1), add liquor to the aquaculture water body, the amount of liquor added is 12% of the total volume of the aquaculture water body, and the alcohol content of the liquor is 28%. The fish are cultured for another 2 hours and then removed for later use;

[0037] (3) Taking fish meat: removing the scales, internal organs, head, tail and skin of the grouper fish and mincing the fish meat;

[0038] (4) Deacidification: adding the minced fish meat obtained in step (3) into a deacidification solution and soaking for 10 hours, and then taking it out; the deacidification solution comprises, by weight, 8 parts of α-tocopherol, 5 parts of nobiletin, and 3 parts of whey protein;

[0039] (5) removing fishy smell: adding the fish meat deacidified in step (4) to a deodorizing solution and soaking it for 15 hours, and then taking it out; the deodorizing solution comprises, by weight, 20 parts of brown rice-lily mixed enzyme, 10 parts of ginkgolide A, 7 parts of tea saponin, and 1 part of mushroom extract;

[0040] The preparation method of the brown rice-lily mixed enzyme is:

[0041] S1, powdering brown rice and chopping lily, mixing brown rice and lily in a weight ratio of 3:1 to obtain a mixture;

[0042] S2. Add 100 times the volume of water to the mixture and boil for 10 minutes, then cool to 22°C;

[0043] S3, after completing step S2, add a concentration of 1×10 6 CFU / mL of Lactobacillus acidophilus and a concentration of 1×10 9 CFU / mL of saccharomyces cerevisiae bacterial liquid, and fermenting at 30°C for 40 hours to obtain a fermentation product; wherein the weight ratio of the mixture, the Lactobacillus acidophilus bacterial liquid and the saccharomyces cerevisiae bacterial liquid is 10:0.2:0.2;

[0044] S4. Boil the fermented product and cool it to 45°C, add 500U / mL pectinase solution, perform enzymolysis for 3h, and filter to obtain brown rice-lily mixed enzyme; wherein the volume ratio of the fermented product to the pectinase solution is 100:0.1.

[0045] (6) pounding and seasoning: pounding the fish meat three times, pounding for 6 minutes each time, letting it stand for 2 minutes, adding 1% 1°C icy citric acid aqueous solution and starch to the fish meat while pounding each time, adding an appropriate amount of seasoning after pounding and stirring evenly to obtain a semi-finished product; wherein the weight ratio of the fish meat, the icy citric acid aqueous solution and the starch is 50:15:4; wherein the seasoning, by weight, includes 5 parts of fish sauce, 3 parts of edible salt, 2 parts of chicken essence and 1 part of sugar;

[0046] (7) Shaping and heating: shaping the semi-finished product obtained in step (6), brushing a protein protective agent on the surface and then heating to obtain grouper fish balls; the protein protective agent comprises, by weight, 4 parts of resveratrol, 2 parts of L-arabinose and 1 part of fish skin gelatin.

[0047] Example 2

[0048] A method for processing grouper, comprising the following steps:

[0049] (1) Live fish primary treatment: add verbascoside to the culture water, the mass volume ratio of verbascoside to culture water is 150 mg:1.5 mL, culture for 7 days, and change the water 3 times during the period;

[0050] (2) Secondary treatment of live fish: After completing step (1), add liquor to the aquaculture water body, the amount of liquor added is 20% of the total volume of the aquaculture water body, and the alcohol content of the liquor is 33%. The fish are cultured for another 5 hours and then removed for later use;

[0051] (3) Taking fish meat: removing the scales, internal organs, head, tail and skin of the grouper fish and mincing the fish meat;

[0052] (4) deacidification: adding the minced fish meat obtained in step (3) into a deacidification solution and soaking it for 20 hours, and then taking it out; the deacidification solution comprises, by weight, 15 parts of α-tocopherol, 10 parts of nobiletin, and 8 parts of whey protein;

[0053] (5) removing fishy smell: adding the fish meat deacidified in step (4) to a deodorizing solution and soaking it for 30 hours, and then taking it out; the deodorizing solution comprises, by weight, 30 parts of brown rice-lily mixed enzyme, 15 parts of ginkgolide A, 12 parts of tea saponin, and 3 parts of mushroom extract;

[0054] The preparation method of the brown rice-lily mixed enzyme is:

[0055] S1, powdering brown rice and chopping lily, mixing brown rice and lily in a weight ratio of 6:1 to obtain a mixture;

[0056] S2. Add 200 times the volume of water to the mixture and boil for 15 minutes, then cool to 25°C;

[0057] S3, after completing step S2, add a concentration of 2×10 8 CFU / mL of Lactobacillus acidophilus and a concentration of 2×10 10 CFU / mL of saccharomyces cerevisiae bacterial liquid, and fermenting at 32°C for 50 hours to obtain a fermentation product; wherein the weight ratio of the mixture, the Lactobacillus acidophilus bacterial liquid and the saccharomyces cerevisiae bacterial liquid is 10:0.5:0.5;

[0058] S4. Boil the fermented product and cool it to 45°C, add pectinase solution with a mass concentration of 1500U / mL, perform enzymolysis for 5h, and filter to obtain brown rice-lily mixed enzyme; wherein the volume ratio of the fermented product to the pectinase solution is 100:0.3.

[0059] (6) pounding and seasoning: pounding the fish meat three times, each time for 10 minutes, leaving it to stand for 4 minutes, adding a 3% 4°C icy citric acid aqueous solution and starch to the fish meat while pounding each time, adding an appropriate amount of flavoring agent after pounding and stirring evenly to obtain a semi-finished product; wherein the weight ratio of the fish meat, the icy citric acid aqueous solution and the starch is 80:25:10; wherein the flavoring agent, by weight, includes 16 parts of fish sauce, 10 parts of edible salt, 5 parts of chicken essence and 3 parts of sugar;

[0060] (7) Shaping and heating: The semi-finished product obtained in step (6) is shaped, and a protein protective agent is brushed on the surface and then heated to obtain grouper fish balls; the protein protective agent comprises, by weight, 10 parts of resveratrol, 10 parts of L-arabinose and 3 parts of fish skin gelatin.

[0061] Example 3

[0062] A method for processing grouper, comprising the following steps:

[0063] (1) Live fish primary treatment: add verbascoside to the culture water, the mass volume ratio of verbascoside to culture water is 120 mg:1.2 mL, culture for 5 days, and change the water 3 times during the period;

[0064] (2) Secondary treatment of live fish: After completing step (1), add liquor to the aquaculture water body, the amount of liquor added is 18% of the total volume of the aquaculture water body, and the alcohol content of the liquor is 30%. The fish are cultured for another 3 hours and then removed for later use;

[0065] (3) Taking fish meat: removing the scales, internal organs, head, tail and skin of the grouper fish and mincing the fish meat;

[0066] (4) Deacidification: adding the minced fish meat obtained in step (3) into a deacidification solution and soaking it for 15 hours, and then taking it out; the deacidification solution comprises, by weight, 10 parts of α-tocopherol, 7 parts of nobiletin, and 5 parts of whey protein;

[0067] (5) removing fishy smell: adding the fish meat deacidified in step (4) to a deodorizing solution and soaking it for 25 hours, and then taking it out; the deodorizing solution comprises, by weight, 25 parts of brown rice-lily mixed enzyme, 12 parts of ginkgolide A, 10 parts of tea saponin, and 2 parts of mushroom extract;

[0068] The preparation method of the brown rice-lily mixed enzyme is:

[0069] S1, powdering brown rice and chopping lily, mixing brown rice and lily in a weight ratio of 5:1 to obtain a mixture;

[0070] S2. Add 150 times the volume of water to the mixture and boil for 12 minutes, then cool to 24°C;

[0071] S3, after completing step S2, add a concentration of 1×10 7 CFU / mL of Lactobacillus acidophilus and a concentration of 1×10 10 CFU / mL of saccharomyces cerevisiae bacterial liquid, and fermenting at 31°C for 45 hours to obtain a fermentation product; wherein the weight ratio of the mixture, the Lactobacillus acidophilus bacterial liquid and the saccharomyces cerevisiae bacterial liquid is 10:0.4:0.4;

[0072] S4. Boil the fermented product and cool it to 48°C, add pectinase solution with a mass concentration of 1000U / mL, perform enzymolysis for 3h, and filter to obtain brown rice-lily mixed enzyme; wherein the volume ratio of the fermented product to the pectinase solution is 100:0.2.

[0073] (6) pounding and seasoning: pounding the fish meat three times, each time for 8 minutes, leaving the mixture to stand for 3 minutes, adding a 3°C icy citric acid aqueous solution with a mass concentration of 2% and starch to the fish meat while pounding the fish meat each time, and adding an appropriate amount of flavoring agent after pounding and stirring evenly to obtain a semi-finished product; wherein the weight ratio of the fish meat, the icy citric acid aqueous solution and the starch is 70:20:7; wherein the flavoring agent, by weight, includes 10 parts of fish sauce, 5 parts of edible salt, 3 parts of chicken essence and 2 parts of sugar;

[0074] (7) Shaping and heating: The semi-finished product obtained in step (6) is shaped, and a protein protective agent is brushed on the surface and then heated to obtain grouper fish balls; the protein protective agent comprises 6 parts of resveratrol, 8 parts of L-arabinose and 2 parts of fish skin gelatin in parts by weight.

[0075] Comparative Example 1

[0076] This comparative example is different from Example 3 in that: no live fish treatment is performed, that is, verbascoside is not added, and the other ingredients and steps remain unchanged.

[0077] A method for processing grouper, comprising the following steps:

[0078] (1) Live fish treatment: Add liquor to the aquaculture water, the amount of liquor added is 18% of the total volume of the aquaculture water, and the alcohol content of the liquor is 30%. Then culture for another 3 hours and remove the fish for later use;

[0079] (2) Taking fish meat: removing the scales, internal organs, head, tail and skin of the grouper fish and mincing the fish meat;

[0080] (3) Deacidification: adding the minced fish meat obtained in step (2) into a deacidification solution and soaking it for 15 hours, and then taking it out; the deacidification solution comprises, by weight, 10 parts of α-tocopherol, 7 parts of nobiletin, and 5 parts of whey protein;

[0081] (4) removing fishy smell: adding the fish meat deacidified in step (3) to a deodorizing solution and soaking it for 25 hours, and then taking it out; the deodorizing solution comprises, by weight, 25 parts of brown rice-lily mixed enzyme, 12 parts of ginkgolide A, 10 parts of tea saponin, and 2 parts of mushroom extract;

[0082] The preparation method of the brown rice-lily mixed enzyme is:

[0083] S1, powdering brown rice and chopping lily, mixing brown rice and lily in a weight ratio of 5:1 to obtain a mixture;

[0084] S2. Add 150 times the volume of water to the mixture and boil for 12 minutes, then cool to 24°C;

[0085] S3, after completing step S2, add a concentration of 1×10 7 CFU / mL of Lactobacillus acidophilus and a concentration of 1×10 10 CFU / mL of saccharomyces cerevisiae bacterial liquid, and fermenting at 31°C for 45 hours to obtain a fermentation product; wherein the weight ratio of the mixture, the Lactobacillus acidophilus bacterial liquid and the saccharomyces cerevisiae bacterial liquid is 10:0.4:0.4;

[0086] S4. Boil the fermented product and cool it to 48°C, add pectinase solution with a mass concentration of 1000U / mL, perform enzymolysis for 3h, and filter to obtain brown rice-lily mixed enzyme; wherein the volume ratio of the fermented product to the pectinase solution is 100:0.2.

[0087] (5) pounding and seasoning: pounding the fish meat three times, each time for 8 minutes, leaving the mixture to stand for 3 minutes, adding a 3°C icy citric acid aqueous solution with a mass concentration of 2% and starch to the fish meat while pounding the fish meat each time, and adding an appropriate amount of seasoning after pounding and stirring evenly to obtain a semi-finished product; wherein the weight ratio of the fish meat, the icy citric acid aqueous solution and the starch is 70:20:7; wherein the seasoning, by weight, includes 10 parts of fish sauce, 5 parts of edible salt, 3 parts of chicken essence and 2 parts of sugar;

[0088] (6) Shaping and heating: The semi-finished product obtained in step (5) is shaped, and a protein protective agent is brushed on the surface and then heated to obtain grouper fish balls; the protein protective agent comprises 6 parts of resveratrol, 8 parts of L-arabinose and 2 parts of fish skin gelatin in parts by weight.

[0089] Comparative Example 2

[0090] This comparative example differs from Example 3 in that no secondary treatment of the live fish is performed, i.e. no liquor is added, and the other ingredients and steps remain unchanged.

[0091] A method for processing grouper, comprising the following steps:

[0092] (1) Live fish primary treatment: add verbascoside to the culture water, the mass volume ratio of verbascoside to culture water is 120 mg:1.2 mL, culture for 5 days, change the water 3 times during the period, and remove the fish for later use;

[0093] (2) Taking fish meat: removing the scales, internal organs, head, tail and skin of the grouper fish and mincing the fish meat;

[0094] (3) Deacidification: adding the minced fish meat obtained in step (2) into a deacidification solution and soaking it for 15 hours, and then taking it out; the deacidification solution comprises, by weight, 10 parts of α-tocopherol, 7 parts of nobiletin, and 5 parts of whey protein;

[0095] (4) removing fishy smell: adding the fish meat deacidified in step (3) to a deodorizing solution and soaking it for 25 hours, and then taking it out; the deodorizing solution comprises, by weight, 25 parts of brown rice-lily mixed enzyme, 12 parts of ginkgolide A, 10 parts of tea saponin, and 2 parts of mushroom extract;

[0096] The preparation method of the brown rice-lily mixed enzyme is:

[0097] S1, powdering brown rice and chopping lily, mixing brown rice and lily in a weight ratio of 5:1 to obtain a mixture;

[0098] S2. Add 150 times the volume of water to the mixture and boil for 12 minutes, then cool to 24°C;

[0099] S3, after completing step S2, add a concentration of 1×10 7 CFU / mL of Lactobacillus acidophilus and a concentration of 1×10 10 CFU / mL of saccharomyces cerevisiae bacterial liquid, and fermenting at 31°C for 45 hours to obtain a fermentation product; wherein the weight ratio of the mixture, the Lactobacillus acidophilus bacterial liquid and the saccharomyces cerevisiae bacterial liquid is 10:0.4:0.4;

[0100] S4. Boil the fermented product and cool it to 48°C, add pectinase solution with a mass concentration of 1000U / mL, perform enzymolysis for 3h, and filter to obtain brown rice-lily mixed enzyme; wherein the volume ratio of the fermented product to the pectinase solution is 100:0.2.

[0101] (5) pounding and seasoning: pounding the fish meat three times, each time for 8 minutes, leaving the mixture to stand for 3 minutes, adding a 3°C icy citric acid aqueous solution with a mass concentration of 2% and starch to the fish meat while pounding the fish meat each time, and adding an appropriate amount of seasoning after pounding and stirring evenly to obtain a semi-finished product; wherein the weight ratio of the fish meat, the icy citric acid aqueous solution and the starch is 70:20:7; wherein the seasoning, by weight, includes 10 parts of fish sauce, 5 parts of edible salt, 3 parts of chicken essence and 2 parts of sugar;

[0102] (6) Shaping and heating: The semi-finished product obtained in step (5) is shaped, and a protein protective agent is brushed on the surface and then heated to obtain grouper fish balls; the protein protective agent comprises 6 parts of resveratrol, 8 parts of L-arabinose and 2 parts of fish skin gelatin in parts by weight.

[0103] Comparative Example 3

[0104] This comparative example differs from Example 3 in that the deacidification solution is replaced with baking soda, and the other ingredients and steps remain unchanged.

[0105] A method for processing grouper, comprising the following steps:

[0106] (1) Live fish primary treatment: add verbascoside to the culture water, the mass volume ratio of verbascoside to culture water is 120 mg:1.2 mL, culture for 5 days, and change the water 3 times during the period;

[0107] (2) Secondary treatment of live fish: After completing step (1), add liquor to the aquaculture water body, the amount of liquor added is 18% of the total volume of the aquaculture water body, and the alcohol content of the liquor is 30%. The fish are cultured for another 3 hours and then removed for later use;

[0108] (3) Taking fish meat: removing the scales, internal organs, head, tail and skin of the grouper fish and mincing the fish meat;

[0109] (4) Deacidification: add the minced fish meat obtained in step (3) into a deacidification solution and soak it for 15 hours before taking it out; the deacidification solution is 2 wt% baking soda;

[0110] (5) removing fishy smell: adding the fish meat deacidified in step (4) to a deodorizing solution and soaking it for 25 hours, and then taking it out; the deodorizing solution comprises, by weight, 25 parts of brown rice-lily mixed enzyme, 12 parts of ginkgolide A, 10 parts of tea saponin, and 2 parts of mushroom extract;

[0111] The preparation method of the brown rice-lily mixed enzyme is:

[0112] S1, powdering brown rice and chopping lily, mixing brown rice and lily in a weight ratio of 5:1 to obtain a mixture;

[0113] S2. Add 150 times the volume of water to the mixture and boil for 12 minutes, then cool to 24°C;

[0114] S3, after completing step S2, add a concentration of 1×10 7 CFU / mL of Lactobacillus acidophilus and a concentration of 1×10 10 CFU / mL of saccharomyces cerevisiae bacterial liquid, and fermenting at 31°C for 45 hours to obtain a fermentation product; wherein the weight ratio of the mixture, the Lactobacillus acidophilus bacterial liquid and the saccharomyces cerevisiae bacterial liquid is 10:0.4:0.4;

[0115] S4. Boil the fermented product and cool it to 48°C, add pectinase solution with a mass concentration of 1000U / mL, perform enzymolysis for 3h, and filter to obtain brown rice-lily mixed enzyme; wherein the volume ratio of the fermented product to the pectinase solution is 100:0.2.

[0116] (6) pounding and seasoning: pounding the fish meat three times, each time for 8 minutes, leaving the mixture to stand for 3 minutes, adding a 3°C icy citric acid aqueous solution with a mass concentration of 2% and starch to the fish meat while pounding the fish meat each time, and adding an appropriate amount of flavoring agent after pounding and stirring evenly to obtain a semi-finished product; wherein the weight ratio of the fish meat, the icy citric acid aqueous solution and the starch is 70:20:7; wherein the flavoring agent, by weight, includes 10 parts of fish sauce, 5 parts of edible salt, 3 parts of chicken essence and 2 parts of sugar;

[0117] (7) Shaping and heating: The semi-finished product obtained in step (6) is shaped, and a protein protective agent is brushed on the surface and then heated to obtain grouper fish balls; the protein protective agent comprises 6 parts of resveratrol, 8 parts of L-arabinose and 2 parts of fish skin gelatin in parts by weight.

[0118] Comparative Example 4

[0119] The difference between this comparative example and Example 3 is that no nobiletin is added to the deacidification solution, and the other components and steps remain unchanged.

[0120] A method for processing grouper, comprising the following steps:

[0121] (1) Live fish primary treatment: add verbascoside to the culture water, the mass volume ratio of verbascoside to culture water is 120 mg:1.2 mL, culture for 5 days, and change the water 3 times during the period;

[0122] (2) Secondary treatment of live fish: After completing step (1), add liquor to the aquaculture water body, the amount of liquor added is 18% of the total volume of the aquaculture water body, and the alcohol content of the liquor is 30%. The fish are cultured for another 3 hours and then removed for later use;

[0123] (3) Taking fish meat: removing the scales, internal organs, head, tail and skin of the grouper fish and mincing the fish meat;

[0124] (4) Deacidification: adding the minced fish meat obtained in step (3) into a deacidification solution and soaking it for 15 hours, and then taking it out; the deacidification solution comprises 10 parts by weight of α-tocopherol and 5 parts of whey protein;

[0125] (5) removing fishy smell: adding the fish meat deacidified in step (4) to a deodorizing solution and soaking it for 25 hours, and then taking it out; the deodorizing solution comprises, by weight, 25 parts of brown rice-lily mixed enzyme, 12 parts of ginkgolide A, 10 parts of tea saponin, and 2 parts of mushroom extract;

[0126] The preparation method of the brown rice-lily mixed enzyme is:

[0127] S1, powdering brown rice and chopping lily, mixing brown rice and lily in a weight ratio of 5:1 to obtain a mixture;

[0128] S2. Add 150 times the volume of water to the mixture and boil for 12 minutes, then cool to 24°C;

[0129] S3, after completing step S2, add a concentration of 1×10 7 CFU / mL of Lactobacillus acidophilus and a concentration of 1×10 10 CFU / mL of saccharomyces cerevisiae bacterial liquid, and fermenting at 31°C for 45 hours to obtain a fermentation product; wherein the weight ratio of the mixture, the Lactobacillus acidophilus bacterial liquid and the saccharomyces cerevisiae bacterial liquid is 10:0.4:0.4;

[0130] S4. Boil the fermented product and cool it to 48°C, add pectinase solution with a mass concentration of 1000U / mL, perform enzymolysis for 3h, and filter to obtain brown rice-lily mixed enzyme; wherein the volume ratio of the fermented product to the pectinase solution is 100:0.2.

[0131] (6) pounding and seasoning: pounding the fish meat three times, each time for 8 minutes, leaving the mixture to stand for 3 minutes, adding a 3°C icy citric acid aqueous solution with a mass concentration of 2% and starch to the fish meat while pounding the fish meat each time, and adding an appropriate amount of flavoring agent after pounding and stirring evenly to obtain a semi-finished product; wherein the weight ratio of the fish meat, the icy citric acid aqueous solution and the starch is 70:20:7; wherein the flavoring agent, by weight, includes 10 parts of fish sauce, 5 parts of edible salt, 3 parts of chicken essence and 2 parts of sugar;

[0132] (7) Shaping and heating: The semi-finished product obtained in step (6) is shaped, and a protein protective agent is brushed on the surface and then heated to obtain grouper fish balls; the protein protective agent comprises 6 parts of resveratrol, 8 parts of L-arabinose and 2 parts of fish skin gelatin in parts by weight.

[0133] Comparative Example 5

[0134] The difference between this comparative example and Example 3 is that the deodorizing liquid is replaced with onion and ginger water, and the other ingredients and steps remain unchanged.

[0135] A method for processing grouper, comprising the following steps:

[0136] (1) Live fish primary treatment: add verbascoside to the culture water, the mass volume ratio of verbascoside to culture water is 120 mg:1.2 mL, culture for 5 days, and change the water 3 times during the period;

[0137] (2) Secondary treatment of live fish: After completing step (1), add liquor to the aquaculture water body, the amount of liquor added is 18% of the total volume of the aquaculture water body, and the alcohol content of the liquor is 30%. The fish are cultured for another 3 hours and then removed for later use;

[0138] (3) Taking fish meat: removing the scales, internal organs, head, tail and skin of the grouper fish and mincing the fish meat;

[0139] (4) Deacidification: adding the minced fish meat obtained in step (3) into a deacidification solution and soaking it for 15 hours, and then taking it out; the deacidification solution comprises, by weight, 10 parts of α-tocopherol, 7 parts of nobiletin, and 5 parts of whey protein;

[0140] (5) removing fishy smell: adding the fish meat deacidified in step (4) to a deodorizing liquid and soaking it for 25 hours, and then taking it out; the deodorizing liquid is scallion and ginger water;

[0141] (6) pounding and seasoning: pounding the fish meat three times, each time for 8 minutes, leaving the mixture to stand for 3 minutes, adding a 3°C icy citric acid aqueous solution with a mass concentration of 2% and starch to the fish meat while pounding the fish meat each time, and adding an appropriate amount of flavoring agent after pounding and stirring evenly to obtain a semi-finished product; wherein the weight ratio of the fish meat, the icy citric acid aqueous solution and the starch is 70:20:7; wherein the flavoring agent, by weight, includes 10 parts of fish sauce, 5 parts of edible salt, 3 parts of chicken essence and 2 parts of sugar;

[0142] (7) Shaping and heating: The semi-finished product obtained in step (6) is shaped, and a protein protective agent is brushed on the surface and then heated to obtain grouper fish balls; the protein protective agent comprises 6 parts of resveratrol, 8 parts of L-arabinose and 2 parts of fish skin gelatin in parts by weight.

[0143] Comparative Example 6

[0144] The difference between this comparative example and Example 3 is that there is no brown rice-lily mixed enzyme in the deodorizing liquid, and the other ingredients and steps remain unchanged.

[0145] A method for processing grouper, comprising the following steps:

[0146] (1) Live fish primary treatment: add verbascoside to the culture water, the mass volume ratio of verbascoside to culture water is 120 mg:1.2 mL, culture for 5 days, and change the water 3 times during the period;

[0147] (2) Secondary treatment of live fish: After completing step (1), add liquor to the aquaculture water body, the amount of liquor added is 18% of the total volume of the aquaculture water body, and the alcohol content of the liquor is 30%. The fish are cultured for another 3 hours and then removed for later use;

[0148] (3) Taking fish meat: removing the scales, internal organs, head, tail and skin of the grouper fish and mincing the fish meat;

[0149] (4) Deacidification: adding the minced fish meat obtained in step (3) into a deacidification solution and soaking it for 15 hours, and then taking it out; the deacidification solution comprises, by weight, 10 parts of α-tocopherol, 7 parts of nobiletin, and 5 parts of whey protein;

[0150] (5) removing fishy smell: adding the fish meat deacidified in step (4) to a deodorizing solution and soaking it for 25 hours, and then taking it out; the deodorizing solution comprises, by weight, 12 parts of ginkgolide A, 10 parts of tea saponin, and 2 parts of mushroom extract;

[0151] (6) pounding and seasoning: pounding the fish meat three times, each time for 8 minutes, leaving the mixture to stand for 3 minutes, adding a 3°C icy citric acid aqueous solution with a mass concentration of 2% and starch to the fish meat while pounding the fish meat each time, and adding an appropriate amount of flavoring agent after pounding and stirring evenly to obtain a semi-finished product; wherein the weight ratio of the fish meat, the icy citric acid aqueous solution and the starch is 70:20:7; wherein the flavoring agent, by weight, includes 10 parts of fish sauce, 5 parts of edible salt, 3 parts of chicken essence and 2 parts of sugar;

[0152] (7) Shaping and heating: The semi-finished product obtained in step (6) is shaped, and a protein protective agent is brushed on the surface and then heated to obtain grouper fish balls; the protein protective agent comprises 6 parts of resveratrol, 8 parts of L-arabinose and 2 parts of fish skin gelatin in parts by weight.

[0153] Comparative Example 7

[0154] The difference between this comparative example and Example 3 is that the brown rice-lily mixed enzyme in the deodorizing liquid is replaced with a brown rice-ginger mixed enzyme, and the other ingredients and steps remain unchanged.

[0155] A method for processing grouper, comprising the following steps:

[0156] (1) Live fish primary treatment: add verbascoside to the culture water, the mass volume ratio of verbascoside to culture water is 120 mg:1.2 mL, culture for 5 days, and change the water 3 times during the period;

[0157] (2) Secondary treatment of live fish: After completing step (1), add liquor to the aquaculture water body, the amount of liquor added is 18% of the total volume of the aquaculture water body, and the alcohol content of the liquor is 30%. The fish are cultured for another 3 hours and then removed for later use;

[0158] (3) Taking fish meat: removing the scales, internal organs, head, tail and skin of the grouper fish and mincing the fish meat;

[0159] (4) Deacidification: adding the minced fish meat obtained in step (3) into a deacidification solution and soaking it for 15 hours, and then taking it out; the deacidification solution comprises, by weight, 10 parts of α-tocopherol, 7 parts of nobiletin, and 5 parts of whey protein;

[0160] (5) Removing fishy smell: adding the fish meat deacidified in step (4) to a deodorizing solution and soaking it for 25 hours, and then taking it out; the deodorizing solution comprises, by weight, 25 parts of brown rice-ginger mixed enzyme, 12 parts of ginkgolide A, 10 parts of tea saponin, and 2 parts of mushroom extract;

[0161] The preparation method of the brown rice-ginger mixed enzyme is:

[0162] S1, powdering brown rice and chopping ginger, and uniformly mixing the brown rice and ginger in a weight ratio of 5:1 to obtain a mixture;

[0163] S2. Add 150 times the volume of water to the mixture and boil for 12 minutes, then cool to 24°C;

[0164] S3, after completing step S2, add a concentration of 1×10 7 CFU / mL of Lactobacillus acidophilus and a concentration of 1×10 10 CFU / mL of saccharomyces cerevisiae bacterial liquid, and fermenting at 31°C for 45 hours to obtain a fermentation product; wherein the weight ratio of the mixture, the Lactobacillus acidophilus bacterial liquid and the saccharomyces cerevisiae bacterial liquid is 10:0.4:0.4;

[0165] S4. Boil the fermented material and cool it to 48° C., add pectinase solution with a mass concentration of 1000 U / mL, perform enzymolysis for 3 hours, and filter to obtain brown rice-ginger mixed enzyme; wherein the volume ratio of the fermented material to the pectinase solution is 100:0.2.

[0166] (6) pounding and seasoning: pounding the fish meat three times, each time for 8 minutes, leaving the mixture to stand for 3 minutes, adding a 3°C icy citric acid aqueous solution with a mass concentration of 2% and starch to the fish meat while pounding the fish meat each time, and adding an appropriate amount of flavoring agent after pounding and stirring evenly to obtain a semi-finished product; wherein the weight ratio of the fish meat, the icy citric acid aqueous solution and the starch is 70:20:7; wherein the flavoring agent, by weight, includes 10 parts of fish sauce, 5 parts of edible salt, 3 parts of chicken essence and 2 parts of sugar;

[0167] (7) Shaping and heating: The semi-finished product obtained in step (6) is shaped, and a protein protective agent is brushed on the surface and then heated to obtain grouper fish balls; the protein protective agent comprises 6 parts of resveratrol, 8 parts of L-arabinose and 2 parts of fish skin gelatin in parts by weight.

[0168] Comparative Example 8

[0169] The difference between this comparative example and Example 3 is that the glacial citric acid aqueous solution in step (6) is replaced by water, and the other ingredients and steps remain unchanged.

[0170] A method for processing grouper, comprising the following steps:

[0171] (1) Live fish primary treatment: add verbascoside to the culture water, the mass volume ratio of verbascoside to culture water is 120 mg:1.2 mL, culture for 5 days, and change the water 3 times during the period;

[0172] (2) Secondary treatment of live fish: After completing step (1), add liquor to the aquaculture water body, the amount of liquor added is 18% of the total volume of the aquaculture water body, and the alcohol content of the liquor is 30%. The fish are cultured for another 3 hours and then removed for later use;

[0173] (3) Taking fish meat: removing the scales, internal organs, head, tail and skin of the grouper fish and mincing the fish meat;

[0174] (4) Deacidification: adding the minced fish meat obtained in step (3) into a deacidification solution and soaking it for 15 hours, and then taking it out; the deacidification solution comprises, by weight, 10 parts of α-tocopherol, 7 parts of nobiletin, and 5 parts of whey protein;

[0175] (5) removing fishy smell: adding the fish meat deacidified in step (4) to a deodorizing solution and soaking it for 25 hours, and then taking it out; the deodorizing solution comprises, by weight, 25 parts of brown rice-lily mixed enzyme, 12 parts of ginkgolide A, 10 parts of tea saponin, and 2 parts of mushroom extract;

[0176] The preparation method of the brown rice-lily mixed enzyme is:

[0177] S1, powdering brown rice and chopping lily, mixing brown rice and lily in a weight ratio of 5:1 to obtain a mixture;

[0178] S2. Add 150 times the volume of water to the mixture and boil for 12 minutes, then cool to 24°C;

[0179] S3, after completing step S2, add a concentration of 1×10 7 CFU / mL of Lactobacillus acidophilus and a concentration of 1×10 10 CFU / mL of saccharomyces cerevisiae bacterial liquid, and fermenting at 31°C for 45 hours to obtain a fermentation product; wherein the weight ratio of the mixture, the Lactobacillus acidophilus bacterial liquid and the saccharomyces cerevisiae bacterial liquid is 10:0.4:0.4;

[0180] S4. Boil the fermented product and cool it to 48°C, add pectinase solution with a mass concentration of 1000U / mL, perform enzymolysis for 3h, and filter to obtain brown rice-lily mixed enzyme; wherein the volume ratio of the fermented product to the pectinase solution is 100:0.2.

[0181] (6) pounding and seasoning: pounding the fish meat three times, each time for 8 minutes, and letting it stand for 3 minutes. Each time while pounding, add 2°C water and starch to the fish meat. After pounding, add an appropriate amount of seasoning and stir evenly to obtain a semi-finished product; wherein the weight ratio of the fish meat, water and starch is 70:20:7; wherein the seasoning, by weight, includes 10 parts of fish sauce, 5 parts of edible salt, 3 parts of chicken essence and 2 parts of sugar;

[0182] (7) Shaping and heating: The semi-finished product obtained in step (6) is shaped, and a protein protective agent is brushed on the surface and then heated to obtain grouper fish balls; the protein protective agent comprises 6 parts of resveratrol, 8 parts of L-arabinose and 2 parts of fish skin gelatin in parts by weight.

[0183] Comparative Example 9

[0184] The difference between this comparative example and Example 3 is that no protein protective agent is added in step (7), and the other components and steps remain unchanged.

[0185] A method for processing grouper, comprising the following steps:

[0186] (1) Live fish primary treatment: add verbascoside to the culture water, the mass volume ratio of verbascoside to culture water is 120 mg:1.2 mL, culture for 5 days, and change the water 3 times during the period;

[0187] (2) Secondary treatment of live fish: After completing step (1), add liquor to the aquaculture water body, the amount of liquor added is 18% of the total volume of the aquaculture water body, and the alcohol content of the liquor is 30%. The fish are cultured for another 3 hours and then removed for later use;

[0188] (3) Taking fish meat: removing the scales, internal organs, head, tail and skin of the grouper fish and mincing the fish meat;

[0189] (4) Deacidification: adding the minced fish meat obtained in step (3) into a deacidification solution and soaking it for 15 hours, and then taking it out; the deacidification solution comprises, by weight, 10 parts of α-tocopherol, 7 parts of nobiletin, and 5 parts of whey protein;

[0190] (5) removing fishy smell: adding the fish meat deacidified in step (4) to a deodorizing solution and soaking it for 25 hours, and then taking it out; the deodorizing solution comprises, by weight, 25 parts of brown rice-lily mixed enzyme, 12 parts of ginkgolide A, 10 parts of tea saponin, and 2 parts of mushroom extract;

[0191] The preparation method of the brown rice-lily mixed enzyme is:

[0192] S1, powdering brown rice and chopping lily, mixing brown rice and lily in a weight ratio of 5:1 to obtain a mixture;

[0193] S2. Add 150 times the volume of water to the mixture and boil for 12 minutes, then cool to 24°C;

[0194] S3, after completing step S2, add a concentration of 1×10 7 CFU / mL of Lactobacillus acidophilus and a concentration of 1×10 10CFU / mL of saccharomyces cerevisiae bacterial liquid, and fermenting at 31°C for 45 hours to obtain a fermentation product; wherein the weight ratio of the mixture, the Lactobacillus acidophilus bacterial liquid and the saccharomyces cerevisiae bacterial liquid is 10:0.4:0.4;

[0195] S4. Boil the fermented product and cool it to 48°C, add pectinase solution with a mass concentration of 1000U / mL, perform enzymolysis for 3h, and filter to obtain brown rice-lily mixed enzyme; wherein the volume ratio of the fermented product to the pectinase solution is 100:0.2.

[0196] (6) pounding and seasoning: pounding the fish meat three times, each time for 8 minutes, leaving the mixture to stand for 3 minutes, adding a 3°C icy citric acid aqueous solution with a mass concentration of 2% and starch to the fish meat while pounding the fish meat each time, and adding an appropriate amount of flavoring agent after pounding and stirring evenly to obtain a semi-finished product; wherein the weight ratio of the fish meat, the icy citric acid aqueous solution and the starch is 70:20:7; wherein the flavoring agent, by weight, includes 10 parts of fish sauce, 5 parts of edible salt, 3 parts of chicken essence and 2 parts of sugar;

[0197] (7) shaping and heating: the semi-finished product obtained in step (6) is shaped and then heated to obtain grouper fish balls;

[0198] Experimental Example 1 Sensory Evaluation

[0199] The grouper fish balls prepared in Examples 1 to 3 and Comparative Examples 1 to 9 were subjected to sensory evaluation, and the sensory evaluation standards are shown in Table 1:

[0200] Table 1 Sensory evaluation standards

[0201]

[0202]

[0203] The sensory evaluation results are shown in Table 2:

[0204] Table 2 Sensory evaluation results

[0205]

[0206] As can be seen from Table 2, the total sensory evaluation scores of Examples 1 to 3 are relatively high, all above 70 points, especially Example 3 has the best effect. It can be seen that it is very necessary to add verbascoside and white wine to the water body of grouper culture, add deacidification liquid, deodorization liquid and icy citric acid aqueous solution to fish meat processing, and brush protein protective agent on the surface before heating. If not added, it will cause a decrease in various sensory indicators.

[0207] Experimental Example 2 Fish Ball Performance Index

[0208] 2.1 Test Method

[0209] 2.1.1 Water holding capacity determination

[0210] The grouper fish balls of Examples 1 to 3 and Comparative Examples 1 to 9 were taken for determination of water holding capacity. The fish balls were cut into small pieces of about 2 mm square, 2.00±0.2 g of sample (m1, g) was weighed, wrapped with double-layer filter paper, placed in a 50 mL centrifuge tube, centrifuged at a speed of 8000 r / min, time of 10 min, temperature of 4°C, the sample was taken out and weighed (m2, g), and the water holding capacity was calculated according to the following formula:

[0211] Water holding capacity (%) = (m2 / m1) × 100%.

[0212] 2.1.2 Gel strength determination

[0213] The grouper fish balls of Examples 1 to 3 and Comparative Examples 1 to 9 were taken to measure the gel strength. A TA-XT2 texture analyzer was used, the probe model was P / 5S, the mode was set to compression mode, the pressure rate before the test was set to 2.0 mm / s, the pressure rate during the test was set to 1.1 mm / s, the rising rate after the test was set to 4.0 mm / s, the trigger force was 5 g, and the puncture depth was 10 mm. The peak force point is called the breaking strength (g), and the distance from the starting point to the peak force point is called the deformation value (cm).

[0214] Gel strength (g·cm) is the product of breaking strength and deformation: Gel strength = breaking force (g) × deformation value (cm).

[0215] 2.2 Test Results

[0216] The results of water holding capacity and gel strength determination are shown in Table 3:

[0217] Table 3 Water holding capacity and gel strength test results

[0218]

[0219] As can be seen from Table 3, the water holding capacity and gel strength of Examples 1 to 3 are relatively high, especially Example 3 has the best effect. Comparison between Example 3 and Comparative Example 1 shows that verbascoside contains multiple hydroxyl groups and has antioxidant function. It can be absorbed by the grouper after feeding, and forms cross-links with the protein in the grouper, enhancing the protein network structure, reducing protein oxidation, and thus directly improving the gel strength of the fish balls. At the same time, verbascoside improves the water metabolism of the fish body, so that the fish meat maintains a higher water holding capacity during the processing process; comparison between Example 3 and Comparative Example 2 shows that feeding white wine to the grouper before slaughtering can not only anesthetize the fish, reduce its struggle during the slaughtering process, thereby reducing the secretion of stress hormones in the fish body and avoiding the deterioration of meat quality due to stress, but also the white wine entering the fish body can help remove the fishy substances in the fish body, soften the fish meat to a certain extent, and make it easier to form a delicate texture in the fish paste during the processing process. , thereby improving the taste of the fish balls; by comparing Example 3 with Comparative Examples 3 and 4, it can be seen that after the fish is slaughtered, lactic acid will be produced due to glycolysis, resulting in a decrease in pH value and making the meat sour, and the deacidification effect of the deacidification liquid prepared in the present application is better than that of baking soda. Nobiletin is a natural flavonoid compound with certain alkaline properties and strong antioxidant properties. It can neutralize the acidic substances in the fish and inhibit the acidic metabolites produced by oxidation reactions in the fish, making it closer to neutral or weak alkalinity and reducing the accumulation of acidic substances, thereby improving the quality of the fish; by comparing Example 3 with Comparative Examples 5 to 7, it can be seen that the deodorizing effect of the deodorizing liquid prepared in the present application is better than that of the commonly used onion and ginger water, and the present application uses brown rice-lily mixed enzyme for deodorizing, which has never been proposed in the prior art. The fishy smell in fish mainly comes from volatile substances such as trimethylamine, aldehydes, ketones, etc. This mixed enzyme can effectively remove the fishy smell of fish through multiple effects such as enzymatic hydrolysis of fishy substances, adsorption of fishy components, anti-oxidation, masking of fishy smell, adjusting pH value and inhibiting microbial growth, while improving the quality and flavor of fish. This natural fishy removal method has broad application potential in food processing. By comparing Example 3 with Comparative Example 8, it can be seen that adding icy citric acid aqueous solution during the preparation of fish balls can promote partial denaturation of fish meat protein, making it easier to unfold and form cross-links, thereby enhancing the gel strength of fish paste, and citric acid can combine with protein to enhance its water holding capacity, so that the fish balls can reduce water loss during heating, thereby maintaining a delicate and juicy taste; by comparing Example 3 with Comparative Example 9, it can be seen that brushing a protein protective agent on the surface of the fish meat before heating is beneficial to enriching the taste of the fish balls, resveratrol can inhibit the oxidation of protein and fat on the surface of the fish balls, and resveratrol, L-arabinose and fish skin gelatin are cross-linked to form a protective film on the surface of the fish balls, reducing water loss during heating, so that the fish balls have a good sensory effect when they are eaten.

[0220] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for processing grouper, characterized in that: The following steps are involved: (1) Live fish primary treatment: Add verbascoside to the aquaculture water and culture for 4 to 7 days, changing the water 2 to 3 times during this period; (2) Secondary treatment of live fish: After completing step (1), add white wine to the aquaculture water, culture for another 2 to 5 hours, and then remove and set aside; (3) Taking fish meat: removing the scales, internal organs, head, tail and skin of the grouper fish and mincing the fish meat; (4) deacidification: adding the minced fish meat obtained in step (3) into a deacidification solution and soaking it for 10 to 20 hours, and then removing it; the deacidification solution comprises, by weight, 8 to 15 parts of α-tocopherol, 5 to 10 parts of nobiletin, and 3 to 8 parts of whey protein; (5) removing fishy smell: adding the fish meat deacidified in step (4) to a deodorizing solution and soaking it for 15 to 30 hours, and then taking it out; the deodorizing solution comprises, by weight, 20 to 30 parts of brown rice-lily mixed enzyme, 10 to 15 parts of ginkgolide A, 7 to 12 parts of tea saponin, and 1 to 3 parts of mushroom extract; (6) pounding and seasoning: pounding the fish meat three times, adding a 1% to 3% icy citric acid aqueous solution and starch to the fish meat each time while pounding the fish meat, and adding an appropriate amount of seasoning after pounding and stirring to obtain a semi-finished product; (7) Shaping and heating: shaping the semi-finished product obtained in step (6), brushing a protein protective agent on the surface and heating it to obtain grouper fish balls; the protein protective agent comprises 4 to 10 parts of resveratrol, 2 to 10 parts of L-arabinose and 1 to 3 parts of fish skin gelatin in parts by weight.

2. The processing method according to claim 1, characterized in that: In step (1), the mass volume ratio of verbascoside to aquaculture water is (100-150) mg: (1.0-1.5) mL.

3. The processing method according to claim 1, characterized in that: In step (2), the amount of liquor added is 12% to 20% of the total volume of the aquaculture water body, and the alcohol content of the liquor is 28% to 33%.

4. The processing method according to claim 1, characterized in that: The preparation method of the brown rice-lily mixed enzyme in step (5) is: S1, powdering brown rice and chopping lily, mixing brown rice and lily in a weight ratio of (3-6):1 to obtain a mixture; S2. Add 100 to 200 times the volume of water to the mixture, boil for 10 to 15 minutes, and cool to 22°C to 25°C; S3, after completing step S2, add Lactobacillus acidophilus liquid and Saccharomyces cerevisiae liquid, and ferment in a sealed manner at 30° C. to 32° C. for 40 to 50 hours to obtain a fermented product; S4. Boil the fermented material and cool it to 45°C-50°C, add pectinase solution, perform enzymolysis for 3-5 hours, and filter to obtain brown rice-lily mixed enzyme.

5. The processing method according to claim 4, characterized in that: The concentration of the Lactobacillus acidophilus solution in step S3 is 1×10 6 ~2×10 8 CFU / mL, the concentration of the Saccharomyces cerevisiae culture liquid is 1×10 9 ~2×10 10 CFU / mL.

6. The processing method according to claim 4, characterized in that: In step S3, the weight ratio of the mixture, the Lactobacillus acidophilus liquid and the Saccharomyces cerevisiae liquid is 10:(0.2-0.5):(0.2-0.5).

7. The processing method according to claim 4, characterized in that: The mass concentration of the pectinase solution in step S4 is 500U / mL to 1500U / mL, and the volume ratio of the fermentation product to the pectinase solution is 100:(0.1 to 0.3).

8. The processing method according to claim 1, characterized in that: In step (6), the mixture is crushed for 6 to 10 minutes each time and allowed to stand for 2 to 4 minutes. The temperature of the icy citric acid aqueous solution is 1 to 4°C.

9. The processing method according to claim 1, characterized in that: In step (6), the weight ratio of fish meat, glacial citric acid aqueous solution and starch is (50-80):(15-25):(4-10).

10. The processing method according to claim 1, characterized in that: The seasoning in step (6) comprises, by weight, 5 to 16 parts of fish sauce, 3 to 10 parts of edible salt, 2 to 5 parts of chicken essence and 1 to 3 parts of sugar.

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