Preparation method for reducing unfreezing water yield of water-swollen fish gelatin

Abstract

The invention relates to a preparation method for reducing the unfreezing water yield of water-swollen fish gelatin, and belongs to the technical field of marine product processing, and the preparation method comprises the following steps: S1, soaking dried fish gelatin for 3-4 hours, and softening the dried fish gelatin; s2, adding water into a steamer, heating until the water is boiled, keeping the water boiling, steaming the fish maw treated in the step S1 in the steamer for 3-5 minutes, soaking in ice water, refrigerating and soaking for 48 hours; s3, soaking the fish maw treated in the step S2 in a soaking solution, wherein the soaking solution is prepared from the following components in percentage by mass: 0.25 percent to 0.50 percent of alginate oligosaccharide, 0.25 percent to 0.50 percent of L-lysine, 0.50 percent to 0.75 percent of sodium bicarbonate and the balance of water; and S4, taking out the fish maw from the soaking solution, draining water, sub-packaging, vacuumizing and freezing. According to the method, the fish maw is added to be soaked in the soaking solution, and the fish maw is soaked in the soaking solution composed of 0.25%-0.50% of alginate oligosaccharide, 0.25%-0.50% of L-lysine, 0.50%-0.75% of sodium bicarbonate and the balance of water, so that the water-swollen fish maw can be unfrozen at normal temperature, and the bleeding rate is low.

Description

Technical Field

[0001] The invention belongs to the technical field of seafood processing and relates to a preparation method for reducing the water release rate of thawing water-swelling fish glue. Background Art

[0002] Frozen aquatic products will inevitably release a certain amount of water during the thawing process, which will affect the quality and net content of the aquatic products. The released water mainly consists of the following parts:

[0003] ① The internal crystallized ice dissolves into water. If it cannot be absorbed by the meat and returns to its original state, this part of water will separate and become lost fluid.

[0004] ② The water-holding capacity of proteins, starch and other ingredients in food is lost due to irreversible changes during freezing and frozen storage, and the water-holding property becomes dehydration property.

[0005] ③ Mechanical damage to the ice crystals produced during the freezing process of the meat tissue. When the damage is severe, the gaps between the meat are large, and the water melted by the internal ice crystals flows out through the gaps; when the mechanical damage is small, the water melted by the internal ice crystals is retained in the meat due to capillary action and flows out only when pressure is applied. The greater the physical changes during freezing, the more body fluids are lost during thawing.

[0006] Water-soaked fish glue itself has a high water content, and it is soaked with dry materials, so it has a high free water content and a high thawing water loss rate. At present, in order to reduce the water loss caused by the dissolution of internal crystal ice, it needs to be refrigerated and thawed, and the thawing time is long. To improve the mechanical damage of ice crystals generated during the freezing process of meat tissue, it is necessary to increase the freezing speed and reduce temperature fluctuations during frozen storage. High requirements are placed on equipment, equipment needs to be improved, and the cost is high. Therefore, based on the water holding capacity of protein, starch and other ingredients in food, avoiding secondary heating during processing, using additives such as water retaining agents, and reducing protein denaturation during frozen storage are the key to solving problems such as large thawing water precipitation and high thawing water output rate. Summary of the invention

[0007] The purpose of the present invention is to provide a preparation method for reducing the water release rate of thawing water-soaked fish maw, which can realize thawing at room temperature and reduce the water separation rate of the water-soaked fish maw.

[0008] The technical solution adopted by the present invention to achieve its purpose is as follows:

[0009] A preparation method for reducing the thawing water release rate of water-swelling fish gelatin comprises the following steps:

[0010] S1. Soak the dried fish maw for 3-4 hours to soften it;

[0011] S2. Add water to the steamer and heat it to boiling. Keep the water boiling. Steam the fish maw after step S1 in the steamer for 3-5 minutes, pass through ice water, and refrigerate and soak for 48 hours.

[0012] S3. Soaking the fish maw treated in step S2 in a soaking solution, wherein the soaking solution is composed of 0.25%-0.50% brown algae oligosaccharide, 0.25%-0.50% L-lysine, 0.50%-0.75% sodium bicarbonate, and the remainder water by mass percentage;

[0013] S4. Take the fish maw out of the soaking liquid, drain the water, divide it into portions and freeze it in a vacuum.

[0014] Preferably, the weight ratio of the fish maw processed in step S2 to the soaking liquid is 1:(2-3).

[0015] Preferably, the soaking time in step S3 is 2-4 hours.

[0016] Preferably, the temperature of the ice water in step S2 is 4-8° C., and the time for passing through the ice water is 5-10 seconds.

[0017] Preferably, the cold soaking in step S2 is to soak the fish maw after icing in pure water, and then soak it in a 4-8°C environment.

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

[0019] The invention adds a treatment of soaking the fish maw in a soaking liquid, and uses the soaking liquid composed of "0.25%-0.50% brown algae oligosaccharide, 0.25%-0.50% L-lysine, 0.50%-0.75% sodium bicarbonate, and the remainder of water" for soaking, so that the water-swelled fish maw can be thawed at room temperature with a low water separation rate.

[0020] The specific analysis is as follows:

[0021] Brown algae oligosaccharide: ① Sugar molecules enter the fish maw, absorb water and expand, increase the distance between the components of the muscle tissue structure, increase the area for retaining water, and enhance the stability of the protein by forming a three-dimensional spatial stable structure; ② Brown algae oligosaccharide interacts with protein molecules and combines with them, enhancing the stability of the protein and effectively inhibiting the freezing denaturation of the protein; ③ Brown algae oligosaccharide and Ca in the muscle 2+ Mg 2+ Chelation occurs, forming a tightly bound three-dimensional network structure, thereby preventing water loss from inside the muscles.

[0022] Sodium bicarbonate: makes the pH value of fish maw far away from the isoelectric point, increases the electrostatic repulsion between protein molecules, relaxes its network structure, and improves water retention.

[0023] L-lysine: ① Raise the pH to make it deviate from the isoelectric point of the salt-soluble protein in the fish maw, increase the electrostatic effect, and improve its water retention. ② The amino group of L-lysine carries a positive charge and can combine with negatively charged molecules (such as proteins, polysaccharides, and polar groups in water) to increase hydration. ③ The amino and carboxyl groups of L-lysine can form hydrogen bonds with water molecules to increase the water holding capacity of the system. ④ The amino group of L-lysine can cross-link with the carboxyl groups of proteins to form a network structure to fix water.

[0024] Synergistic effect of brown algae oligosaccharides and L-lysine: The sulfate group (negatively charged) of brown algae oligosaccharides can form a complex with the amino group (positively charged) of L-lysine through electrostatic attraction, enhancing ion hydration. This complex can bind free water molecules more efficiently.

[0025] Synergistic effect of sodium bicarbonate and L-lysine: The alkaline environment provided by sodium bicarbonate promotes the deprotonation of the amino group of L-lysine, enhancing its positive charge characteristics, and can deprotonate the carboxyl group of the protein, enhancing its negative charge characteristics. The two form ionic bonds through electrostatic attraction, enhancing the stability of the protein network structure. DETAILED DESCRIPTION

[0026] The present invention is described in detail below in conjunction with specific embodiments. Obviously, the described embodiments are only some embodiments of the present invention, rather than all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in the field without creative work should belong to the scope of protection of the present invention. Anything not fully described in the present invention is prior art.

[0027] Example 1 (0.25% brown algae oligosaccharide, 0.25% L-lysine, 0.50% sodium bicarbonate)

[0028] A preparation method for reducing the thawing water release rate of water-swelling fish gelatin comprises the following steps:

[0029] S1. Soak the dried fish maw for 3.5 hours to soften the dried fish maw;

[0030] S2. Add water to the steamer and heat it to boiling. Keep the water boiling. Steam the fish maw after step S1 in the steamer for 4 minutes, pass through ice water, and refrigerate and soak for 48 hours.

[0031] S3. soaking the fish maw treated in step S2 in a soaking solution for 3 hours, wherein the soaking solution is composed of 0.25% brown algae oligosaccharide, 0.25% L-lysine, 0.50% sodium bicarbonate, and the remainder is water, and the weight ratio of the fish maw treated in step S2 to the soaking solution is 1:2;

[0032] S4. Take the fish maw out of the soaking liquid, drain the water, divide it into portions and freeze it in a vacuum.

[0033] Example 2 (0.3% brown algae oligosaccharide, 0.3% L-lysine, 0.60% sodium bicarbonate)

[0034] A preparation method for reducing the thawing water release rate of water-swelling fish gelatin comprises the following steps:

[0035] S1. Soak the dried fish maw for 3 hours to soften the dried fish maw;

[0036] S2. Add water to the steamer and heat it to boiling. Keep the water boiling. Steam the fish maw after step S1 in the steamer for 5 minutes, pass through ice water, and refrigerate and soak for 48 hours;

[0037] S3. Soaking the fish maw processed in step S2 in a soaking solution for 4 hours, wherein the soaking solution is composed of 0.3% brown algae oligosaccharide, 0.3% L-lysine, 0.60% sodium bicarbonate, and the remainder is water, and the weight ratio of the fish maw processed in step S2 to the soaking solution is 1:3;

[0038] S4. Take the fish maw out of the soaking liquid, drain the water, divide it into portions and freeze it in a vacuum.

[0039] Example 3 (0.5% brown algae oligosaccharide, 0.5% L-lysine, 0.75% sodium bicarbonate)

[0040] A preparation method for reducing the thawing water release rate of water-swelling fish gelatin comprises the following steps:

[0041] S1. Soak the dried fish maw for 4 hours to soften the dried fish maw;

[0042] S2. Add water to the steamer and heat it to boiling. Keep the water boiling. Steam the fish maw after step S1 in the steamer for 3 minutes, pass through ice water, and refrigerate and soak for 48 hours.

[0043] S3. Soak the fish maw processed in step S2 in a soaking solution for 2 hours, wherein the soaking solution is composed of 0.5% brown algae oligosaccharide, 0.5% L-lysine, 0.75% sodium bicarbonate, and the remainder is water, and the weight ratio of the fish maw processed in step S2 to the soaking solution is 1:2.5;

[0044] S4. Take the fish maw out of the soaking liquid, drain the water, divide it into portions and freeze it in a vacuum.

[0045] Test Example 1 Screening of water-retaining agent types

[0046] The soaked fish maws, except for the blank, were treated with different types of water retaining agents at an addition amount of 1%, frozen at -18°C for 3 days, and the water separation rate was measured after thawing. The results are shown in Table 1.

[0047] Table 1

[0048] deal with Water retaining agent name Water separation rate (immersion at room temperature for 4 hours) / % 1 Trehalose 17.50％ 2 Brown algae oligosaccharide 14.79％ 3 Xylo-oligosaccharide 16.57％ 4 Carrageenan 15.92％ 5 L-Lysine 15.09％ 6 Tannic acid 25.30％ 7 Inulin 17.01％ 8 Sodium bicarbonate 13.44％ 9 Sodium Citrate 15.85％ 10 Sodium Lactate 17.02％ 11 Carrageenan Oligosaccharide 17.55％ 12 blank 16.73％

[0049] The water separation rate of water-soaked fish gelatin after using tannic acid for water retention was higher than that of the blank group. The water separation rate of water-soaked fish gelatin after using trehalose, oligoxylose, carrageenan, inulin, sodium citrate, sodium lactate, and carrageenan oligosaccharide for water retention was not much different from that of the blank group. The water separation rate of water-soaked fish gelatin after using brown algae oligosaccharide, L-lysine and sodium bicarbonate was significantly lower than that of the blank group.

[0050] Test Example 2 Screening the amount of brown algae oligosaccharides, L-lysine and sodium bicarbonate added

[0051] The soaked fish maw was treated with brown algal oligosaccharide, L-lysine and sodium bicarbonate according to different gradients, frozen at -18°C for 30 days, and the water separation rate was measured after thawing. The results are shown in Table 2.

[0052] Table 2

[0053]

[0054] From the data in the above table, it can be seen that with the increase of the amount of brown algae oligosaccharide added, the water separation rate has no significant change. Considering the cost, the amount of brown algae oligosaccharide added can be controlled at 0.25%-0.50%. L-lysine is controlled at 0.25%-0.50%, and sodium bicarbonate is controlled at 0.50%-0.75%.

[0055] Test Example 3

[0056] After being frozen, the fish maws of the above embodiment were stored at -18°C for 3 months, 6 months and 12 months. The water separation rate was measured after thawing. The results are shown in Table 3.

[0057] Table 3

[0058]

[0059]

[0060] The processed frozen fish maw meets the implementation standard of seasoning aquatic products in SB / T 10379, has the shape, color, tissue structure, flavor and smell of fish maw, and has no foreign impurities visible to normal vision. The contaminant limit meets the limit index of GB 2762, the microbial limit meets the limit index of raw products specified in GB 19295, and the amount of food additives used meets the provisions of GB2760.

Claims

1. A method for reducing the water release rate of thawing water-soaked fish gelatin, characterized in that: The following steps are involved: S1. Soak the dried fish maw for 3-4 hours to soften it; S2. Add water to the steamer and heat it to boiling. Keep the water boiling. Steam the fish maw after step S1 in the steamer for 3-5 minutes, pass through ice water, and refrigerate and soak for 48 hours. S3. soaking the fish maw treated in step S2 in a soaking solution, wherein the soaking solution is composed of 0.25%-0.50% brown algae oligosaccharide, 0.25%-0.50% L-lysine, 0.50%-0.75% sodium bicarbonate, and the remainder water in terms of mass percentage; S4. Take the fish maw out of the soaking liquid, drain the water, divide it into portions and freeze it in a vacuum.

2. A method for reducing the thawing water yield of water-soaked fish gelatin according to claim 1, characterized in that: The weight ratio of the fish maw processed in step S2 to the soaking liquid is 1:(2-3).

3. A method for reducing the water release rate of thawing water-soaked fish glue according to claim 1, characterized in that: The soaking time in step S3 is 2-4 hours.

4. A method for reducing the thawing water yield of water-soaked fish gelatin according to claim 1, characterized in that: In step S2, the temperature of the ice water is 4-8°C, and the time of passing through the ice water is 5-10s.

5. A method for reducing the water release rate of thawing water-soaked fish gelatin according to claim 1, characterized in that: The refrigerated soaking in step S2 is to soak the fish maw after being soaked in ice water in pure water, and then soak it in an environment of 4-8°C.

Images