Method for inhibiting generation of hazardous substances in grilled fish and improving quality

Abstract

The invention discloses a method for inhibiting generation of hazardous substances in grilled fish and improving quality, and belongs to the field of food processing and safety. The invention provides a harmful substance adsorption plate in a grilled fish roasting process. The harmful substance adsorption plate comprises a filler and a filler bin used for packaging the filler, the raw materials of the filler comprise a wrapping material and a core material; the wrapping material comprises diatomite and cation modified clay; the core material contains biochar and zeolite particles. By adopting the method disclosed by the invention, the generation of harmful substances in grilled fish can be effectively inhibited, the food safety is guaranteed, and the overall quality of the product is improved, so that the market competitiveness of the grilled fish product is improved, the dual requirements of consumers on food safety and quality are met, and the food processing industry is promoted to develop towards a healthier and more environment-friendly direction.

Description

Technical Field

[0001] The invention relates to the field of food processing and safety, and in particular to a method for inhibiting the generation of harmful substances in grilled fish and improving the quality. Background Art

[0002] As a food with a long history and unique flavor, grilled fish has been favored by many consumers around the world. However, during the high-temperature baking process, grilled fish is prone to a series of complex chemical reactions, leading to the formation of thiobarbituric acid reaction substances (TBARS), which pose a potential threat to food safety and quality. TBARS is an important indicator for measuring the degree of fat oxidation. The increase in its content not only means a decrease in food freshness, but may also have adverse effects on human health, such as promoting oxidative stress and increasing the risk of cardiovascular disease. In addition, the pyrolysis and incomplete combustion of oils and fats at high temperatures will also produce polycyclic aromatic hydrocarbons (PAHs), a class of known carcinogens that pose a serious threat to human health. The accumulation of PAHs not only reduces the overall quality of grilled fish, but also affects food safety.

[0003] In view of the important position of grilled fish in the food industry and the potential safety hazards in its production process, it is particularly important to develop a technical means that can effectively inhibit the generation of harmful substances such as TBARS and PAHs while maintaining the original flavor and nutritional value of grilled fish. Summary of the invention

[0004] The purpose of the present invention is to provide a method for inhibiting the generation of harmful substances in grilled fish and improving the quality, so as to solve the above-mentioned problems in the background technology. The method of the present invention can effectively inhibit the generation of harmful substances in grilled fish, ensure food safety, and improve the overall quality of the product, thereby enhancing the market competitiveness of grilled fish products, meeting consumers' dual demands for food safety and quality, and promoting the development of the food processing industry in a healthier and more environmentally friendly direction.

[0005] To achieve the above object, the present invention provides the following technical solutions:

[0006] One of the technical solutions of the present invention is to provide a harmful substance adsorption plate for grilling fish, comprising a filler and a filler bin for encapsulating the filler;

[0007] The raw materials of the filler include a coating material and a core material; the coating material includes diatomaceous earth and cation-modified clay; and the core material includes biochar and zeolite particles.

[0008] Preferably, the cation-modified clay is one or more of cation-modified kaolin, cation-modified mica and cation-modified vermiculite.

[0009] Preferably, the harmful substance adsorption plate is also provided with a hook for mounting in a baking device.

[0010] Preferably, the biochar is one or more of soybean stem-based charcoal, rice husk activated charcoal and bamboo activated charcoal.

[0011] Preferably, the mass ratio of the wrapping material to the core material is 9:11.

[0012] Preferably, the mass ratio of the diatomite and the cationic modified clay is 54:46; the mass ratio of the biochar and the zeolite particles is 4:1; the particle size of the biochar is 3 mm; and the particle size of the zeolite particles is 3 mm.

[0013] Preferably, the filling bin comprises a bottom plate, a side plate and a front plate; the front plate is provided with a plurality of through holes for allowing liquids such as grease dripping during the baking process to pass through; the diameter of the through holes is 5 mm.

[0014] Preferably, the panel of the filling bin is a detachable structure.

[0015] Preferably, the preparation method of the filler is:

[0016] mixing the wrapping material with water to obtain a wrapping material mixture;

[0017] Pressing the coating material mixture into a semi-finished board containing a cavity;

[0018] Filling the core material into the cavity of the semi-finished plate and sealing it to obtain an intermediate product;

[0019] The intermediate product is dried and then aged at 300-350° C. for 30-60 min to obtain the filler.

[0020] The second technical solution of the present invention is to provide an application of the harmful substance adsorption plate in the grilled fish baking process to reduce the content of harmful substances in the grilled fish.

[0021] The third technical solution of the present invention is to provide a method for inhibiting the generation of harmful substances in grilled fish and improving the quality, and the above-mentioned harmful substance adsorption plate is used during the grilling process.

[0022] Preferably, the method comprises the following steps:

[0023] The fried pre-ripened fish meat is placed on the harmful substance adsorption plate and baked.

[0024] Preferably, the baking temperature is 220°C.

[0025] Preferably, the method for preparing the fried pre-mature fish meat is: frying the fish meat at 120° C. for 2-3 min, and then frying at 180° C. for 2-3 min.

[0026] The technical principles of the present invention are as follows:

[0027] The biochar material selected by the present invention has a unique multi-level pore structure, with a large number of carbon microspheres on the surface. These carbon microspheres also form a large number of stacked pores by stacking, further increasing the specific surface area of ​​the biochar; this microstructure of the biochar promotes the mass transfer of polycyclic aromatic hydrocarbons and significantly improves the adsorption of harmful substances generated during the baking process. The porous structure of zeolite particles also has good adsorption properties, which can improve the adsorption effect of harmful substances.

[0028] Cationic modified clay is used as a surface coating material to wrap biochar particles, which can effectively transfer polycyclic aromatic hydrocarbon compounds and fix internal particles. Diatomaceous earth has a natural porous structure and a large specific surface area. It has a strong adsorption capacity for free polycyclic aromatic hydrocarbons, but its own surface hydrophilicity is also strong and it cannot absorb grease efficiently. When grilled fish products are produced, there is more grease. Therefore, the present invention improves the product performance by adding cationic modified clay that has been treated with cations. After the clay is treated with cations, the interlayer distance between its own clay increases, and the surface changes from hydrophilic to lipophilic, which has a better adsorption effect on grease in the production process of grilled fish products. Because there are both water and grease in the drippings during the processing of grilled fish products, both lipophilic and hydrophilic materials need to be selected to be more suitable.

[0029] In terms of pore size, diatomaceous earth has a wide range of pore sizes and a large average pore size. Although the pore size and interlayer spacing of cationic modified clay can be increased after modification, they are still smaller than the relevant properties of diatomaceous earth.

[0030] The present invention can further optimize the internal pore size distribution of the filler by performing aging treatment at high temperature (300-350° C.), which is helpful to improve the working performance of the product.

[0031] The adsorption plate made of the preferred filler of the present invention can be regenerated under high temperature conditions (about 420°C) after use, but after multiple recycling and regeneration processes, the carbon structure of the biochar will partially collapse, affecting the adsorption effect; in order to solve this problem, the present invention selects part of the zeolite particles and biochar as raw material components, which can maintain the normal microstructure and adsorption effect of the filler as much as possible.

[0032] During the baking process, the harmful substance adsorption plate of the present invention can directly adsorb part of the harmful substances, and the total amount of harmful substances generated is reduced due to the adsorption of grease, thereby preventing the grease from being decomposed into harmful substances after being heated.

[0033] The beneficial technical effects of the present invention are as follows:

[0034] The method of the present invention can effectively inhibit the generation of harmful substances in grilled fish, ensure food safety, and improve the overall quality of the product, thereby enhancing the market competitiveness of grilled fish products, meeting consumers' dual demands for food safety and quality, and promoting the food processing industry to develop in a healthier and more environmentally friendly direction. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0036] Figure 1 The figure is a comparison of the microbial growth of the product of Example 1 and commercially available pre-packaged grilled fish.

[0037] Figure 2 The graph is a change in TBARS values ​​of the product of Example 1 and the product of Comparative Example 1 at different storage times.

[0038] Figure 3 The TVB-N value change diagram of the product of Example 1 and the product of Comparative Example 1 at different storage times.

[0039] Figure 4 This is a schematic diagram of the structure of the harmful substance adsorption plate in Example 1. DETAILED DESCRIPTION

[0040] Now, various exemplary embodiments of the present invention are described in detail, and this detailed description should not be considered as a limitation of the present invention, but should be understood as a more detailed description of certain aspects, characteristics and embodiments of the present invention. It should be understood that the terms described in the present invention are only for describing specific embodiments and are not used to limit the present invention.

[0041] In addition, for the numerical range in the present invention, it is understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. The intermediate value in any stated value or stated range, and each smaller range between any other stated value or intermediate value in the range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0042] Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art to which the invention pertains. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein may also be used in the practice or testing of the present invention.

[0043] The words “include,” “including,” “have,” “contain,” etc. used in the present invention are open-ended terms, meaning including but not limited to.

[0044] The present invention designs a harmful substance adsorption plate in the process of grilling fish, comprising a filler and a filler bin for packaging the filler;

[0045] The raw materials of the filler include a coating material and a core material; the coating material includes diatomaceous earth, cation-modified kaolin, cation-modified mica and cation-modified vermiculite; and the core material includes biochar and zeolite particles.

[0046] The present invention also designs a method for inhibiting the generation of harmful substances in grilled fish and improving the quality, wherein the harmful substance adsorption plate mentioned above is used.

[0047] Furthermore, the method comprises the following steps:

[0048] The fried pre-ripened fish meat is placed on the harmful substance adsorption plate and baked.

[0049] Furthermore, after the baking process is completed, the method further comprises the step of spraying additives;

[0050] The raw materials in the additive, calculated according to their mass ratio to the fish meat, are: 0.1 g / kg tea polyphenols, 0.2 g / kg nisin, 0.12 g / kg rosemary extract, 0.12 g / kg perilla extract, 0.2 g / kg tert-butylhydroquinone, 0.14 g / kg vitamin E, and 0.8 g / kg ascorbic acid (vitamin C).

[0051] Spraying tea polyphenols, nisin, rosemary extract, perilla extract, and tert-butylhydroquinone on grilled fish can inhibit the growth of microorganisms and extend the shelf life. Adding vitamin E and ascorbic acid to grilled fish can prevent fat oxidation and the generation of harmful substances during storage.

[0052] Furthermore, the spraying includes the steps of spraying additive liquid ① and additive liquid ②; the additive liquid ① is prepared by dissolving tea polyphenols, nisin and ascorbic acid in water (the active ingredient concentration is 11wt%); the additive liquid ② is prepared by dissolving rosemary extract, perilla extract, tert-butylhydroquinone and vitamin E in a mixed oil of peanut oil and sunflower seed oil (mass ratio 1:1) at 40°C (the active ingredient concentration is 29wt%).

[0053] The preparation method of the soybean stem-based charcoal used in the present invention is: placing the soybean stalks in a forced air drying oven, drying them at 105°C to constant weight, then placing them in a crucible, and then placing the crucible in a muffle furnace, pyrolyzing them at 550°C for 2h under a nitrogen atmosphere, cooling them to room temperature, and then grinding them to pass through a 10-mesh sieve.

[0054] The preparation method of the rice husk activated carbon used is as follows: the rice husk is placed in a forced air drying oven, dried at 105°C to constant weight, then placed in a crucible, and then the crucible is placed in a muffle furnace, pyrolyzed at 550°C for 2 hours under a nitrogen atmosphere, cooled to room temperature, and then ground to pass a 10-mesh sieve.

[0055] The bamboo activated carbon used was purchased from Taobao’s “Jinyun Bamboo and Wood Products” and ground to pass through a 10-mesh sieve for later use.

[0056] The "room temperature" in the present invention is 10-30°C unless otherwise specified.

[0057] All raw materials used in the following examples and comparative examples of the present invention are commercially available products.

[0058] Example 1

[0059] A harmful substance adsorption plate in the process of grilling fish, which is composed of a filler and a filler bin for encapsulating the filler;

[0060] The harmful substance adsorption plate is provided with a hook for mounting in the baking equipment; the filling bin is composed of a bottom plate, a side plate and a panel (the panel of the filling bin is a detachable structure); the panel is provided with a number of through holes (the total area of ​​the through holes accounts for 90% of the panel area; the aperture of the through holes is 5mm) to allow the oil and other liquids dripping during the baking process to pass through. The filling bin and the support frame are both made of 304 stainless steel;

[0061] The raw materials of the filler are wrapping material and core material in a mass ratio of 9:11; the wrapping material is diatomaceous earth, cation-modified kaolin, cation-modified mica and cation-modified vermiculite in a mass ratio of 54:25:12:9; the core material (particle size of 3 mm) is soybean stem-based charcoal, rice husk activated carbon, bamboo activated carbon and zeolite particles in a mass ratio of 31:25:24:20;

[0062] The preparation method of the filler is:

[0063] Diatomaceous earth, cation-modified kaolin, cation-modified mica and cation-modified vermiculite are mixed in a mass ratio of 54:25:12:9, and water equivalent to 10-15 wt % of the weight of the coating is added to mix and enhance the viscosity of the material to obtain a coating mixture;

[0064] Putting part of the wrapping material mixture into a mold and pressing it into a semi-finished board containing a cavity;

[0065] A core material (raw material particle size of 3 mm) is obtained by mixing soybean stem-based charcoal, rice husk activated carbon, bamboo activated carbon and zeolite particles in a mass ratio of 31:25:24:20, and then placed in the cavity of the semi-finished board (the volume of the core material accounts for 80% of the volume of the cavity), and encapsulated with the remaining wrapping material mixture to obtain an intermediate product;

[0066] The intermediate product was dried to constant weight and then aged at 340° C. for 60 min to optimize the internal pore size distribution of the filler to obtain a filler.

[0067] Figure 4 This is a schematic diagram of the structure of the harmful substance adsorption plate in Example 1.

[0068] Example 2

[0069] A method for inhibiting the generation of harmful substances in grilled fish and improving the quality, the steps are as follows:

[0070] (1) Killing dory: Descale the dory and cut it open from the back, remove the internal organs, gills, and teeth, keeping the belly of the fish connected.

[0071] (2) Cleaning: Place the slaughtered fish under running water to clean off blood stains, black film and mucus.

[0072] (3) Marinating: Prepare a salt solution with a mass fraction of 0.5 wt%, inject it into the fish body through a porous syringe (the injection amount is 2% of the fish body weight), and use a vacuum tumbling machine (vacuum degree 0.02 MPa, temperature 4°C, tumbling speed 15 rpm / min) to tumble and knead for 10 min; prepare a 4°C cold water solution of 10 g / L salt, 30 ml / L white vinegar, 15 ml / L cooking wine, and 0.3 g / L turmeric powder to obtain a marinating solution, then immerse the fish in the marinating solution, marinate in an environment of 4 to 10°C for 30 min, rinse with running water, drain the water, and set aside.

[0073] (4) Drying: Dry at 80°C for 10 min. After drying, take out the fish meat and cool it naturally to room temperature.

[0074] (5) Frying: The oil temperature in the oil pan is first raised to 140°C (since the oil temperature will drop after the fish meat is put into the oil pan, it is first preheated to 140°C to facilitate the subsequent adjustment of the oil temperature to 120°C; similarly, the oil temperature is first raised to 200°C before high-temperature frying to facilitate the subsequent adjustment of the oil temperature to 180°C). Then, the fish meat in step (4) is put into the pan and deep-fried at 120°C for 2-3 min, then transferred to an oil pan at 200°C and deep-fried at 180°C for 2-3 min until the skin is slightly crispy; after frying, de-oil at 40 rpm for 2 min.

[0075] (6) Baking: The harmful substance adsorption plate prepared in Example 1 is mounted in an oven, and then the fish meat in step (5) is placed on the harmful substance adsorption plate in the oven (with the fish belly facing down and contacting the adsorption plate), and baked at 220° C. for 25 min to achieve the purpose of absorbing harmful substances such as PAHs (polycyclic aromatic hydrocarbons) and TBARS (secondary amine compound thiobarbituric acid reactants) generated during the baking process.

[0076] (7) Dissolving tea polyphenols, nisin and ascorbic acid in water to prepare an additive solution ① with an active ingredient concentration of 11 wt %; dissolving rosemary extract, perilla extract, tert-butylhydroquinone and vitamin E in a mixture of peanut oil and sunflower oil (mass ratio 1:1) at 40° C. to prepare an additive solution ② with an active ingredient concentration of 29 wt %;

[0077] The additive liquid ① and the additive liquid ② are sprayed on the fish meat processed in step (6) in the form of a spray.

[0078] (8) Packaging and sterilization: After the fish meat is packaged using vacuum aluminum foil technology, it is sterilized at 121° C. for 20 min to obtain pre-packaged grilled fish, which is then stored at room temperature.

[0079] Regularly test the gas composition in the package, the content of harmful substances such as PAHs (polycyclic aromatic hydrocarbons), TBARS (secondary amine compounds thiobarbituric acid reactants), and microbial indicators to evaluate the preservation effect and food safety. The amount of each raw material is shown in Table 1.

[0080] Table 1 Amount of each raw material

[0081] raw material Numeric Unit of measurement Rosemary Extract 0.12 g / kg Perilla Extract 0.12 g / kg Tert-Butylhydroquinone 0.2 g / kg Vitamin E 0.14 g / kg Tea polyphenols 0.1 g / kg Vitamin C 0.8 g / kg Nisin 0.2 g / kg Turmeric powder 0.3 g / L salt 10 g / L White Vinegar 30 ml / L Cooking wine 15 ml / L

[0082] Comparative Example 1

[0083] The only difference from Example 2 is that the harmful substance adsorption plate in step (6) is replaced by a conventional baking tray.

[0084] Effect verification

[0085] 1. The polycyclic aromatic hydrocarbons content in the fish meat prepared by Example 1 was compared with that of Comparative Example 1 which did not use this method. The test results are shown in Table 2.

[0086] Table 2 PAH content (μg / kg)

[0087]

[0088]

[0089] my country's national food safety standard "Limits of Contaminants in Food" (GB2762-2012) stipulates that the benzopyrene content in cereals and their products, smoked and grilled meat and meat products, smoked and grilled aquatic animals and their products must be ≤5μg / kg, and the benzopyrene content in oils and fats and their products should be ≤10μg / kg.

[0090] 2. In the same room temperature storage mode, the microbial growth test was performed on Example 1 and Comparative Example 1. The test results are as follows: Figure 1 shown.

[0091] Figure 1 The figure is a comparison of the microbial growth of the product of Example 1 and commercially available pre-packaged grilled fish.

[0092] 3. The product of Example 1 and the product of Comparative Example 1 were tested for the change in thiobarbituric acid reactants (TBARS) values ​​at different storage times. The test results are shown in Figure 2 .

[0093] Figure 2 The graph is a change in TBARS values ​​of the product of Example 1 and the product of Comparative Example 1 at different storage times.

[0094] 4. The product of Example 1 and the product of Comparative Example 1 were tested for the change in the volatile basic nitrogen (TVB-N) value at different storage times. The test results are shown in Figure 3 .

[0095] Figure 3 The TVB-N value change diagram of the product of Example 1 and the product of Comparative Example 1 at different storage times.

[0096] It can be seen from the above data that the protection method of the present invention can not only effectively inhibit the generation of harmful substances in grilled fish, but also significantly improve the quality and safety of the product, and has a good application prospect.

[0097] The embodiments described above are only descriptions of the preferred modes of the present invention, and are not intended to limit the scope of the present invention. Without departing from the design spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by ordinary technicians in this field should all fall within the protection scope determined by the claims of the present invention.

Claims

1. A harmful substance adsorption plate in the process of grilling fish, characterized in that: It includes a filler and a filler bin for packaging the filler; The raw materials of the filler include a coating material and a core material; the coating material includes diatomaceous earth and cation-modified clay; and the core material includes biochar and zeolite particles.

2. The harmful substance adsorption plate according to claim 1, characterized in that: The mass ratio of the wrapping material to the core material is 9:

11.

3. The harmful substance adsorption plate according to claim 1, characterized in that: The mass ratio of the diatomite and the cationic modified clay is 54:46; the mass ratio of the biochar and the zeolite particles is 4:1; the particle size of the biochar is 3 mm; and the particle size of the zeolite particles is 3 mm.

4. The harmful substance adsorption plate according to claim 1, characterized in that: The filling bin comprises a bottom plate, a side plate and a panel; the panel is provided with a plurality of through holes; the aperture of the through holes is 5 mm.

5. The harmful substance adsorption plate according to claim 1, characterized in that: The preparation method of the filler is: mixing the wrapping material with water to obtain a wrapping material mixture; Pressing the coating material mixture into a semi-finished board containing a cavity; Filling the core material into the cavity of the semi-finished plate and sealing it to obtain an intermediate product; The intermediate product is dried and then aged at 300-350° C. for 30-60 min to obtain the filler.

6. Use of the harmful substance adsorption plate in the grilled fish grilling process as claimed in any one of claims 1 to 5 in reducing the content of harmful substances in the grilled fish.

7. A method for inhibiting the generation of harmful substances in grilled fish and improving the quality, characterized in that: The harmful substance adsorption plate according to any one of claims 1 to 5 is used in the baking process.

8. The method according to claim 7, characterized in that The method comprises the following steps: The fried pre-ripened fish meat is placed on the harmful substance adsorption plate and baked.

9. The method according to claim 8, characterized in that The baking temperature is 220°C.

10. The method according to claim 8, characterized in that The method for preparing the fried pre-mature fish meat is as follows: frying the fish meat at 120° C. for 2-3 minutes, and then frying at 180° C. for 2-3 minutes.

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