Processing method for improving thermal stability of golden butterfly flower glue

Abstract

The invention relates to a processing method for improving thermal stability of golden butterfly fish maw, and belongs to the technical field of seafood processing, and the processing method comprises the following steps: S1, soaking the fish maw in clear water, and soaking the cleaned fish maw in saline water for 12-24 hours; s2, the fish maw treated in the step S1 is subjected to enzymolysis, the enzymolysis temperature ranges from 40 DEG C to 50 DEG C, and the enzymolysis time ranges from 2 h to 4 h; s3, the fish maw treated in the step S2 is placed in a steam kettle, the temperature is controlled to be 85-95 DEG C, and the treatment time is 10-15 minutes; after heat treatment, quickly cooling the fish maw to room temperature; s4, the fish maw treated in S3 is placed in a soaking solution to be soaked for 30-60 min, the temperature of the soaking solution is 40-50 DEG C, and the soaking solution comprises an antioxidant and a natural plant extract; and S5, drying and packaging to obtain a finished product. Through the combination of multiple processes, the stability of the golden butterfly flower glue under the high-temperature condition is effectively enhanced, the colloid structure and nutritional ingredients of the golden butterfly flower glue are kept, the performance of the golden butterfly flower glue in the cooking process can be improved, and the market competitiveness of the golden butterfly flower glue is improved.

Description

Technical Field

[0001] The invention belongs to the technical field of seafood processing and relates to a processing method for improving the thermal stability of golden butterfly fish maw. Background Art

[0002] Golden Butterfly Fish Maw is a dried product made from the maw of the catfish. It is considered to be a high-quality nourishing raw material. As a precious marine food, it is rich in nutrients such as collagen and amino acids and is widely used in nourishing foods and traditional medicinal diets. The production process of Golden Butterfly Fish Maw is very strict. From fresh fish maw to dried and formed fish maw, it needs to go through multiple processes, including ice preservation, rapid delivery to the factory for processing, and standardized drying and solidification. After going through 16 standard processes, only about 1 ton of Golden Butterfly Fish Maw can be produced for every 10,000 tons of catfish. However, Golden Butterfly Fish Maw is prone to thermal denaturation during heating, resulting in structural damage to collagen, affecting its taste and nutritional value. In the prior art, there are relatively few studies on improving the thermal stability of Golden Butterfly Fish Maw. Therefore, it is particularly important to develop a processing method that can improve the thermal stability of Golden Butterfly Fish Maw. By improving the thermal stability of Golden Butterfly Fish Maw, its application in cooking can be expanded and its market competitiveness can be improved. Summary of the invention

[0003] The purpose of the present invention is to provide a processing method for improving the thermal stability of golden butterfly fish maw, which can enhance the stability of golden butterfly fish maw under high temperature conditions through a special processing technology, thereby maintaining its gelatinous structure, improving the taste and enhancing its nutritional value.

[0004] The technical solution adopted by the present invention to achieve its purpose is as follows:

[0005] A processing method for improving the thermal stability of golden butterfly fish maw, the specific steps are as follows:

[0006] Step 1: Selection and cleaning of Jindie fish maw raw materials

[0007] Choose fresh golden butterfly fish maw, especially high-quality golden butterfly fish maw from deep sea, to ensure that it has high collagen content and is pollution-free. Soak the golden butterfly fish maw in clean water and wash it thoroughly to remove impurities and salt on the surface to ensure the initial cleanliness of the golden butterfly fish maw.

[0008] Step 2: Pretreatment of Golden Butterfly Fish Maw

[0009] The cleaned golden butterfly fish maw is pre-treated by soaking in salt water, with the salt concentration controlled between 3% and 5% for 12 to 24 hours. Salt water treatment can effectively enhance the colloid structure of the golden butterfly fish maw and improve its heat resistance.

[0010] Step 3: Enzymatic treatment

[0011] In order to improve the thermal stability of golden butterfly fish maw, natural enzymatic hydrolysis technology is used to enzymatically hydrolyze golden butterfly fish maw. Natural proteases (such as papaya enzyme, pineapple enzyme, etc.) are selected, the enzymatic hydrolysis temperature is controlled at 40-50℃, and the enzymatic hydrolysis time is 2-4 hours to ensure that the thermal stability of golden butterfly fish maw is effectively improved. Golden butterfly fish maw is treated at an appropriate temperature and pH value (about 7). The enzymatic hydrolysis process can partially hydrolyze the protein in golden butterfly fish maw, making its molecular structure more stable and reducing denaturation during heating.

[0012] Step 4: Heat treatment and cooling

[0013] After enzymatic hydrolysis, the golden butterfly fish maw is subjected to temperature-controlled heat treatment. Using low-temperature and high-pressure steam treatment technology, the golden butterfly fish maw is placed in a steam pot, the temperature is controlled between 85-95°C, and the treatment time is 10-15 minutes. This process can further stabilize the protein structure of the golden butterfly fish maw and avoid thermal denaturation caused by high temperature. After heat treatment, the golden butterfly fish maw is quickly cooled to room temperature to maintain the integrity of its gelatinous structure.

[0014] Step 5: High temperature tolerance improvement

[0015] In order to further improve the thermal stability of golden butterfly fish maw, a high temperature tolerance improvement treatment is performed after the heat treatment. A soaking treatment rich in antioxidants (such as tea polyphenols and / or curcumin, with an amount of tea polyphenols 0.5-5% and / or curcumin 0.05-1%) and natural plant extracts (such as licorice extract and / or cinnamon extract, with an amount of licorice extract 0.5-5% and / or cinnamon extract 0.5-5%) is used. The soaking liquid contains 0.05-6% antioxidants, 0.5-10% natural plant extracts, and the balance is water. These natural ingredients can effectively increase the stability of golden butterfly fish maw in high temperature environments, while giving golden butterfly fish maw health functions such as antioxidant and anti-aging. The soaking time is 30 minutes to 1 hour, and the temperature of the soaking liquid is controlled between 40-50°C.

[0016] Step 6: Drying and packaging

[0017] After the above treatment, the Golden Butterfly fish maw is dried using low-temperature vacuum drying technology (the temperature of low-temperature vacuum drying is 30-50℃, the pressure is -0.08MPa~-0.1MPa, and the time is 10-24h). Vacuum drying can effectively remove moisture while maintaining the thermal stability and nutritional components of the Golden Butterfly fish maw. It is also packaged in a controlled atmosphere to avoid oxidation and moisture resurgence, ensuring the long-term storage and high-temperature stability of the Golden Butterfly fish maw.

[0018] The beneficial effects of the present invention are:

[0019] The invention can significantly improve the thermal stability of golden butterfly fish maw through salt water soaking, enzymolysis treatment and soaking in natural plant extracts, reduce the damage of the colloid structure under high temperature conditions, and ensure the quality and taste of the golden butterfly fish maw during the cooking process.

[0020] The method can retain the collagen and its nutritional components in golden butterfly fish maw, increase the added value of the product, and meet consumers' demand for high-quality, nutritious food.

[0021] The method of the invention is simple and feasible, can be mass-produced, is suitable for industrial production, and has a good market prospect. The golden butterfly fish maw with improved thermal stability is not easy to denature during high-temperature cooking, and can be widely used in various cooking methods such as soups and stews to enhance the use experience of consumers. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 This is a picture of the stewed fish maw in Example 1.

[0023] Figure 2 This is a picture of the stewed fish maw in Example 2.

[0024] Figure 3 This is a picture of the fish maw after stewing in Example 3.

[0025] Figure 4 This is a picture of the fish maw after stewing in Example 1.

[0026] Figure 5 This is a picture of Example 2 after the fish maw was stewed.

[0027] Figure 6 This is a picture of Example 3 after the fish maw was stewed.

[0028] Figure 7 This is a picture of the fish maw after stewing in Example 7.

[0029] Figure 8 This is a picture of Example 5 after the fish maw was stewed. DETAILED DESCRIPTION

[0030] The present invention is described in detail below in conjunction with specific embodiments. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work should belong to the scope of protection of the present invention.

[0031] Example 1

[0032] Soak the high-quality deep-sea golden butterfly fish maw in clean water for thorough cleaning to remove surface impurities and salt, soak it in 3% salt water for 24 hours, remove it, cut it and remove the tail. Then use bromelain to enzymatically hydrolyze it at 45°C for 3 hours. Then, use 85°C steam heat treatment for 15 minutes and cool it to room temperature. Finally, put the treated golden butterfly fish maw into a soaking solution containing 3% tea polyphenols and 3% licorice extract, control the temperature at 45°C, and soak it for 1 hour. After the above treatment, the golden butterfly fish maw is dried using low-temperature vacuum drying technology (the temperature of low-temperature vacuum drying is 30°C, the pressure is -0.08MPa, and the time is 24h), and it is packaged in a controlled atmosphere to obtain golden butterfly fish maw with high thermal stability.

[0033] The golden butterfly fish maw obtained by the above treatment was soaked and then stewed for 30 minutes. The test results showed that the golden butterfly fish maw still maintained a good taste and gelatinous structure after heat treatment at 100°C for 30 minutes. The gelatin was thick and firm, and had a chewy texture. Figure 1 .

[0034] Example 2

[0035] Soak the high-quality deep-sea golden butterfly fish maw in clean water for thorough cleaning to remove surface impurities and salt, soak it in 4% salt water for 18 hours, remove it, cut it and remove the tail. Then use papain to enzymatically hydrolyze it at 40°C for 4 hours. Then, use 90°C steam heat treatment for 12 minutes and cool it to room temperature. Finally, put the treated golden butterfly fish maw into a soaking solution containing 1% curcumin and 3% cinnamon extract, control the temperature at 40°C, and soak it for 1 hour. The golden butterfly fish maw treated above is dried using low-temperature vacuum drying technology (the temperature of low-temperature vacuum drying is 50°C, the pressure is -0.1MPa, and the time is 10h), and the dried golden butterfly fish maw is packaged in a controlled atmosphere to obtain a golden butterfly fish maw with high thermal stability.

[0036] The golden butterfly fish maw obtained by the above treatment was soaked and then stewed for 30 minutes. The test results showed that the golden butterfly fish maw still maintained a good taste and gelatinous structure after heat treatment at 100°C for 30 minutes. The gelatin was thick and firm, and had a chewy texture. Figure 2 .

[0037] Example 3

[0038] Soak the high-quality deep-sea golden butterfly fish maw in clean water for thorough cleaning to remove surface impurities and salt, soak it in 5% salt water for 12 hours, remove it, cut it and remove the tail. Then use bromelain to enzymolysis for 2 hours at 50°C. Then, use 95°C steam heat treatment for 10 minutes and cool it to room temperature. Finally, put the treated golden butterfly fish maw into a soaking solution containing 2.5% tea polyphenols, 0.05% curcumin, 2.5% licorice extract and 1% cinnamon extract, control the temperature at 50°C, and soak it for 30 minutes. After the above treatment, the golden butterfly fish maw is dried by low-temperature vacuum drying technology (the temperature of low-temperature vacuum drying is 40°C, the pressure is -0.09MPa, and the time is 16h), and the dried golden butterfly fish maw is packaged in a controlled atmosphere to obtain a golden butterfly fish maw with high thermal stability.

[0039] The golden butterfly fish maw obtained by the above treatment was soaked and then stewed for 30 minutes. The test results showed that the golden butterfly fish maw still maintained a good taste and gelatinous structure after heat treatment at 100°C for 30 minutes. The gelatin was thick and firm, and had a chewy texture. Figure 3 .

[0040] Comparative Example 1

[0041] Soak the high-quality deep-sea golden butterfly fish maw in clean water for thorough cleaning to remove surface impurities and salt, soak it in clean water for 24 hours, remove it, cut it and remove the tail. Then use bromelain to enzymatically hydrolyze it at 45°C for 3 hours. Then, use 85°C steam heat treatment for 15 minutes and cool it to room temperature. Finally, put the treated golden butterfly fish maw into a soaking solution containing 3% tea polyphenols and 3% licorice extract, control the temperature at 45°C, and soak it for 1 hour. After the above treatment, the golden butterfly fish maw is dried using low-temperature vacuum drying technology (the temperature of low-temperature vacuum drying is 30°C, the pressure is -0.08MPa, and the time is 24h), and the dried golden butterfly fish maw is packaged in a controlled atmosphere to obtain the treated golden butterfly fish maw.

[0042] The golden butterfly fish maw obtained by the above treatment was soaked and then stewed for 30 minutes. The taste and gelatin structure were tested, showing that the gelatin was thin and loose, with a soft and glutinous taste. Figure 4 .

[0043] Comparative Example 2

[0044] Soak the high-quality deep-sea golden butterfly fish maw in clean water for thorough cleaning to remove surface impurities and salt, fish out, cut and remove the tail, and then use bromelain to enzymatically hydrolyze for 3 hours at 45°C. Then, use 85°C steam heat treatment for 15 minutes and cool to room temperature. Finally, put the treated golden butterfly fish maw into a soaking solution containing 3% tea polyphenols and 3% licorice extract, control the temperature at 45°C, and soak for 1 hour. After the above treatment, the golden butterfly fish maw is dried using low-temperature vacuum drying technology (the temperature of low-temperature vacuum drying is 30°C, the pressure is -0.08MPa, and the time is 24h), and the dried golden butterfly fish maw is packaged in a controlled atmosphere to obtain the treated golden butterfly fish maw.

[0045] The golden butterfly fish maw obtained by the above treatment was soaked and then stewed for 30 minutes. The taste and gelatin structure were tested, showing that the gelatin was thin and loose, with a soft and glutinous taste. Figure 5 .

[0046] Comparative Example 3

[0047] Soak the high-quality deep-sea golden butterfly fish maw in clean water for thorough cleaning to remove surface impurities and salt, soak it in 3% salt water for 24 hours, remove it, cut it and remove the tail. Then, use 85°C steam heat treatment for 15 minutes and cool it to room temperature. Finally, put the treated golden butterfly fish maw into a soaking solution containing 3% tea polyphenols and 3% licorice extract, control the temperature at 45°C, and soak it for 1 hour. The golden butterfly fish maw treated above is dried using low-temperature vacuum drying technology (the temperature of low-temperature vacuum drying is 30°C, the pressure is -0.08MPa, and the time is 24h), and the dried golden butterfly fish maw is packaged in a controlled atmosphere to obtain the treated golden butterfly fish maw.

[0048] The golden butterfly fish maw obtained by the above treatment was soaked and then stewed for 30 minutes. The taste and gelatin structure were tested, showing that the gelatin was thin and soft. Figure 6 .

[0049] Comparative Example 4

[0050] Soak the high-quality deep-sea golden butterfly fish maw in clean water for thorough cleaning to remove surface impurities and salt, soak it in 3% salt water for 24 hours, remove it, cut it and remove the tail. Then use bromelain to perform enzymatic hydrolysis at 45°C for 3 hours. Cool it to room temperature. Finally, put the treated golden butterfly fish maw into a soaking solution containing 3% tea polyphenols and 3% licorice extract, control the temperature at 45°C, and soak it for 1 hour. The golden butterfly fish maw treated above is dried using low-temperature vacuum drying technology (the temperature of low-temperature vacuum drying is 30°C, the pressure is -0.08MPa, and the time is 24h), and the dried golden butterfly fish maw is packaged in a controlled atmosphere to obtain the treated golden butterfly fish maw.

[0051] The golden butterfly fish maw obtained by the above treatment was soaked and then stewed for 30 minutes. The taste and gelatin structure were tested, showing that the gelatin was thick and firm, with a chewy texture. Figure 7 .

[0052] Comparative Example 5

[0053] Soak the high-quality deep-sea golden butterfly fish maw in clean water for thorough cleaning to remove surface impurities and salt, soak it in 3% salt water for 24 hours, remove it, cut it and remove the tail. Then use bromelain to perform enzymatic hydrolysis at 45°C for 3 hours. Then, use 85°C steam heat treatment for 15 minutes and cool it to room temperature. After the above treatment, the golden butterfly fish maw is dried using low-temperature vacuum drying technology (the temperature of low-temperature vacuum drying is 30°C, the pressure is -0.08MPa, and the time is 24h). The dried golden butterfly fish maw is packaged in a controlled atmosphere to obtain the treated golden butterfly fish maw.

[0054] The golden butterfly fish maw obtained by the above treatment was soaked and then stewed for 30 minutes. The taste and gelatin structure were tested, showing that the gelatin was thin and loose, and the taste was soft and rotten. Figure 8 .

[0055] Test example

[0056] 1. Comparison of collagen and its nutritional components in Jindie fish maw before and after treatment

[0057] Table 1

[0058]

[0059] Through the above analysis, the processing method for improving the thermal stability of golden butterfly fish maw provided by the present invention effectively enhances the stability of golden butterfly fish maw under high temperature conditions and maintains its colloid structure and nutritional components through the combination of multiple processes. The method can improve the performance of golden butterfly fish maw in the cooking process, enhance its market competitiveness, and has significant practical application value.

Claims

1. A processing method for improving the thermal stability of golden butterfly fish maw, characterized in that: The following steps are involved: S1. Soak the washed fish maw in clean water and soak it in salt water for 12-24 hours; S2. The fish maw treated in step S1 is subjected to enzymatic hydrolysis at a temperature of 40-50° C. for 2-4 h; S3. Place the fish maw processed in step S2 in a steam cooker, control the temperature between 85-95°C, and process for 10-15 minutes; after the heat treatment, cool the fish maw to room temperature in ice water; S4. Soaking the fish maw treated in S3 in a soaking solution for 30-60 min at a temperature of 40-50° C., wherein the soaking solution includes an antioxidant and a natural plant extract; S5. Dry and package to obtain the finished product.

2. A processing method for improving the thermal stability of golden butterfly fish maw according to claim 1, characterized in that: In step S1, the fish maw is washed by soaking it in clean water.

3. A processing method for improving the thermal stability of golden butterfly fish maw according to claim 1, characterized in that: In step S1, the mass concentration of the brine is 3%-5%.

4. A processing method for improving the thermal stability of golden butterfly fish maw according to claim 1, characterized in that: During enzymatic hydrolysis, protease is used for enzymatic hydrolysis.

5. A processing method for improving the thermal stability of golden butterfly fish maw according to claim 4, characterized in that: The protease is papain and / or bromelain.

6. A processing method for improving the thermal stability of golden butterfly fish maw according to claim 1, characterized in that: The antioxidant is tea polyphenols and / or curcumin; the natural plant extract is liquorice extract and / or cinnamon extract.

7. A processing method for improving the thermal stability of golden butterfly fish maw according to claim 1, characterized in that: The soaking liquid contains 0.05-6% of antioxidant, 0.5-10% of natural plant extract and the balance of water.

8. A processing method for improving the thermal stability of golden butterfly fish maw according to claim 1, characterized in that: The low-temperature vacuum drying technology is used for drying treatment, and modified atmosphere packaging is adopted. The temperature of the low-temperature vacuum drying is 30-50°C, the pressure is -0.08MPa to -0.1MPa, and the time is 10-24h.

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