Half-dry instant anchovy and processing method thereof

Abstract

The invention provides a semi-dry instant anchovy and a processing method thereof. The semi-dry instant anchovy is an anchovy-flavored fish larva which is prepared by directly using unfrozen anchovy as a raw material, has the original anchovy flavor and is tender, elastic and chewy in mouth feel. According to the technological process, the unfrozen anchovy is treated with 0.01-0.03 mol / L citric acid to remove metal ions and part of peculiar smell, and through sodium chloride soaking treatment and hot air secondary immobilization, the instant anchovy obtained through the technology has a relatively complete shape and few fish residues, the yield after material mixing is 31.17%, and the additional value of the product is greatly improved.

Description

Technical Field

[0001] The invention belongs to the technical field of aquatic product processing, and particularly relates to semi-dried ready-to-eat anchovies and a processing method thereof. Background Art

[0002] Anchovies are widely distributed, mainly in Peru, Argentina, the Atlantic Ocean, the North Pacific Ocean and the coast of China. They are one of the most abundant fish species in the world. According to the 2024 Fisheries Resources Statistical Yearbook, the annual output of anchovies in China in 2023 was 632,576 tons, an increase of 5.17% compared to the annual output of 601,461 tons in 2022.

[0003] Fresh anchovies are often processed into dried products. The processed boiled dried products can be further processed into canned anchovies with different flavors through seasoning and canning. Some manufacturers also process large anchovies over 10 cm in length into ready-to-eat products such as seasoned fish fillets, smoked fish fillets, and fish jerky. Secondly, due to the high protein content and balanced amino acid content of anchovies, it is also a good raw material for producing fish meal. In addition, anchovies are also processed into fermented products such as fish sauce. Since fresh anchovies are rich in endogenous enzymes, they are very easy to rot and deteriorate. In addition, since anchovies are rich in unsaturated fatty acids and are easily oxidized and rancid, the sales of fresh products are very difficult. Therefore, after anchovies are made into dried products, their extremely high nutritional value is far from being exerted, resulting in a great waste of resources.

[0004] The Chinese patent application publication number CN103053665A discloses a drying process for anchovies, which mainly includes the following steps: (1) cleaning and removing impurities; (2) steaming; (3) color protection; (4) high-temperature hot air drying; (5) dehumidification; (6) low-temperature hot air drying. This drying process has the following defects:

[0005] 1) The sodium ion content of dried fish boiled in salt water is high, and the dried anchovies made from salt-dried fish have low moisture content, high hardness, and a woody texture;

[0006] 2) After being dried, some of the nutrients in the anchovies are lost, and some of the original flavor of the fresh anchovies is lost. Summary of the invention

[0007] The invention provides a semi-dried instant anchovy and a processing method, namely a novel tender and elastic semi-dried instant anchovy, which is prepared by directly using thawed anchovies as raw materials, and has the original flavor of anchovies and is tender, elastic and chewy. The method of the invention has low requirements on equipment, is suitable for industrial production, and is conducive to improving the economic added value of anchovies.

[0008] The semi-dried ready-to-eat anchovy provided by the present invention comprises the following steps:

[0009] 1) thawing the frozen anchovies by microwave;

[0010] 2) The thawed anchovies are immersed in 0.01-0.03 mol / L citric acid for treatment at a temperature of 25-30° C., a material-liquid ratio of 1:3-1:5, and a treatment time of 35-60 min;

[0011] 3) boiling the anchovies pretreated with citric acid in 9% to 15% sodium chloride for 1 to 2 minutes at a temperature of 95 to 100° C.;

[0012] 4) Hot air was used for fixation, wherein the fixation temperature was 60° C., the fixation time was 60 min, and the gas surface velocity was 1 m / s.

[0013] 5) frying the fish body treated by hot air immobilization in edible blended oil, wherein the oil temperature is 170° C. to 190° C., the frying time is 3 to 5 minutes, and then naturally cooling until the surface of the fish body no longer drips oil to complete the preparation of semi-dried ready-to-eat anchovies;

[0014] As a specific description of the embodiment, the edible blended oil is soybean oil containing 1% palm oil.

[0015] Furthermore, the prepared semi-dried instant anchovies are further brine-cooked and mixed with other ingredients.

[0016] Compared with the prior art, the present invention has the following beneficial effects:

[0017] (1) The process of the present invention uses thawed anchovies, which are treated with 0.01-0.03 mol / L citric acid to remove metal ions and some peculiar smells, and are then soaked in sodium chloride and fixed with hot air for a second time, so that the ready-to-eat anchovies produced by the process have a relatively complete shape, less fish residue, and a yield of 31.17% after mixing, thereby greatly improving the added value of the product.

[0018] (2) The frying temperature of 170°C to 190°C and the frying time of 3min to 5min selected in the process of the present invention enable the product after frying to reach a moisture content of 1% to 6%. Compared with the finished product made from salt-dried fish, the moisture content of the finished instant anchovies reaches 47.19%, an increase of 33.3%; the hardness is reduced by 11% to 21%, the chewiness is reduced by 43% to 54%, and the taste is no longer so woody. After sensory evaluation experiments, its tender and elastic taste can meet the taste requirements of 72% of consumers who use it as a snack. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 The present invention is a sensory evaluation radar chart when the anchovies of the present invention are subjected to a single factor experiment of frying time and frying temperature.

[0020] Figure 2The texture diagram of anchovies of the present invention when subjected to a single factor experiment of frying time and frying temperature.

[0021] Figure 3 The figure is a comparison diagram of the texture of the finished instant anchovies of the present invention and the finished instant anchovies made from salt-dried fish.

[0022] Figure 4 The present invention is a comparison chart of the moisture content of the finished instant anchovies and the finished instant anchovies made from salt-dried fish.

[0023] Figure 5 The present invention provides a fingerprint spectrum of volatile compounds obtained by analyzing the anchovies after thawing, frying and finishing. DETAILED DESCRIPTION

[0024] The semi-dried instant anchovy provided by the present invention comprises the following steps:

[0025] (1) Thawing: Take the frozen anchovies out of the -20°C freezer and thaw them using a microwave.

[0026] (2) The thawed anchovies are immersed in 0.01-0.03 mol / L citric acid at a temperature of 25-30°C, a material-liquid ratio of 1:3-1:5, and a treatment time of 35-60 min. Purpose: To remove metal ions and odor.

[0027] (3) Immobilization: The pretreated anchovies are placed in 9% to 15% sodium chloride and boiled for 1 to 2 minutes at a temperature of 95 to 100°C. Purpose: To solidify the denatured protein.

[0028] (4) Secondary immobilization: hot air is used for secondary immobilization. Purpose: to preserve the complete shape of anchovies, reduce fish residue, and improve the final product yield.

[0029] (5) High-temperature instant frying: Pour fresh edible blended oil into the electric fryer, of which 1% is palm oil and 99% is soybean oil, and the oil saturation is 11% to 20%. Control the oil temperature at 170°C to 190°C, and use a thermometer to verify that the temperature fluctuation of the material when entering the fryer is less than ±5°C. Remove a few fish bodies that are obviously too large or too small, and spread the remaining fish bodies flat in the sieve cylinder, and use a stopwatch to accurately time 3min to 5min, and control the moisture content of the fish to 1.0% to 6.0%. Take out immediately after frying, and cool naturally in the sieve cylinder until the surface no longer drips oil. This frying step allows the anchovies to produce a variety of pleasant volatile flavor substances such as 1-octen-3-ol and 1,4-amino alcohol, with a variety of aromas such as mushroom, grass, medicinal, and fruity.

[0030] (6) Marinating and mixing. The yield after mixing is 31.17%.

[0031] (7) Packaging: Add the mixed dried fish into the cooked soybean oil and perform vacuum sealing.

[0032] (8) Sterilization: Place the packaged anchovies in a high-temperature autoclave and sterilize at 117°C for 20 minutes. Compared with the finished product made from salt-dried fish, the moisture content of the ready-to-eat anchovies increased by 33.3%, the hardness decreased by 11% to 21%, the chewiness decreased by 43% to 54%, and the taste was no longer so woody. After this step is completed, the finished anchovies produce volatile flavor substances such as γ-pinene, α-pinene, β-pinene, 1-octen-3-one, 3-octanone, etc., and have a variety of aromas such as soil aroma, mushroom aroma, citrus aroma, pine aroma, lemon aroma, and fresh aroma.

[0033] The present invention is further described below through specific implementation modes.

[0034] Example 1

[0035] The present invention is further described below through specific implementation modes.

[0036] (1) Thawing: Take the frozen anchovies out of the -20°C freezer and thaw them using a microwave.

[0037] (2) The thawed anchovies were immersed in 0.01 mol / L citric acid at a temperature of 25°C, a solid-liquid ratio of 1:3, and a treatment time of 35 min.

[0038] (3) The pretreated anchovies were placed in 9% sodium chloride and boiled for 1 min at 95° C. Incomplete anchovies were removed, and the heads and internal organs were removed.

[0039] (4) Secondary fixation: hot air was used for secondary fixation, the fixation temperature was 60°C, and the fixation time was 60 min.

[0040] (5) High-temperature instant frying: Pour fresh edible blended oil into the electric fryer, of which 1% is palm oil and 99% is soybean oil, and the oil saturation is 11% to 20%. Control the oil temperature at 170°C and verify with a thermometer that the temperature fluctuation of the material when it enters the fryer is less than ±5°C. Remove a few fish bodies that are obviously too large or too small, and spread the remaining fish bodies flat in the sieve cylinder, and use a stopwatch to accurately time 3 minutes, and control the moisture content of the fish to 1.0% to 6.0%. Take out immediately after frying, and cool naturally in the sieve cylinder until the surface no longer drips oil to complete the preparation of semi-dried ready-to-eat anchovies.

[0041] Example 2

[0042] (1) Thawing: Take the frozen anchovies out of the -20°C freezer and thaw them using a microwave.

[0043] (2) The thawed anchovies were immersed in 0.03 mol / L citric acid at a temperature of 30°C, a solid-liquid ratio of 1:5, and a treatment time of 35 min.

[0044] (3) The pretreated anchovies were placed in 9% sodium chloride and boiled for 2 min at a temperature of 97°C.

[0045] (4) Pretreatment: Remove incomplete anchovies and remove the head and internal organs.

[0046] (5) Secondary fixation: Use hot air for secondary fixation.

[0047] (6) High-temperature instant frying: Pour fresh edible blended oil into the electric fryer, of which 1% is palm oil and 99% is soybean oil, and the oil saturation is 11% to 20%. Control the oil temperature at 180°C and verify with a thermometer that the temperature fluctuation of the material when it enters the fryer is less than ±5°C. Remove a few fish bodies that are obviously too large or too small, and spread the remaining fish bodies flat in the sieve cylinder. Use a stopwatch to accurately time 5 minutes and control the moisture content of the fish to 1.0% to 6.0%. Take out immediately after frying and cool naturally in the sieve cylinder until the surface no longer drips oil to complete the preparation.

[0048] Example 3

[0049] Single factor experiments were conducted on frying time and frying temperature using sensory scores and texture as indicators. The basic nutritional components of thawed anchovies and finished anchovies were determined according to national standards, and volatile substances in thawed anchovies, fried anchovies, and finished anchovies were determined by GC-IMS.

[0050] (1) Basic nutrients:

[0051]

[0052] (2) GC-IMS was used to determine the volatile compounds in the shrimp meat samples. The detailed steps are as follows:

[0053] Accurately weigh 3 g of shrimp meat sample into a 20 mL headspace bottle and seal it with a cap.

[0054] Autosampler conditions: After incubation at 60°C for 15 min, a syringe (60°C) automatically draws 500 μL of headspace sample and injects it into the heated syringe of the GC-IMS unit. The incubation speed is 500 rpm. The sample is then loaded into the GC for separation.

[0055] GC conditions: GC equipped with MXT-5 (weak polarity column). The sample was loaded into the GC with nitrogen (99.999%), maintained at 2 mL / min for 2 min, increased from 2 mL / min to 10 mL / min within 3 min, increased from 10 mL / min to 100 mL / min within 20 min, and maintained at 100 mL / min for 5 min.

[0056] IMS conditions: injection port temperature 80 °C, detector temperature 45 °C, column initial temperature 50 °C, transfer line temperature between injection port and column 80 °C, and gas blowing in the ion migration tube drifter at a flow rate of 150 mL / min for 20 min.

[0057] The volatile flavor compounds were matched with the GC×IMS database by RI and drift time (DT), and relative quantification was performed by ion peak area.

[0058] The results of the test are as follows Figure 3 , Figure 4 and Figure 5 As shown, compared with the finished product made of salt-dried fish, the moisture content of the ready-to-eat anchovies increased by 33.3%, the hardness decreased by 11% to 21%, the chewiness decreased by 43% to 54%, and the taste was no longer so woody. According to the fingerprint map produced by GC-IMS, the fried anchovies produced a variety of pleasant volatile flavor substances such as 1-octen-3-ol and 1,4-amino alcohol, with a variety of aromas such as mushroom, grass, medicine, and fruit. Through the entire process, the finished ready-to-eat anchovies produced volatile flavor substances such as γ-pinene, α-pinene, β-pinene, 1-octen-3-one, and 3-octanone, with a variety of aromas such as soil aroma, mushroom aroma, citrus aroma, pine aroma, lemon aroma, and fresh aroma.

[0059] Example 4: Commercial processing and storage of prepared semi-dried ready-to-eat anchovies

[0060] (1) Braising and seasoning: Use commonly used ingredients in the food industry as braising ingredients for braising, and stew over low heat for 50 minutes. After braising, remove the ingredients, drain the water, and then season with commonly used ingredients in the food industry.

[0061] (2) Packaging: Add the mixed dried fish to the cooked soybean oil at a ratio of 10:1 and vacuum seal.

[0062] (3) Sterilization: Place the packaged anchovies in a high-temperature sterilizer and sterilize at 117°C for 20 minutes before they can be stored, transported, and sold as commodities.

[0063] The preparation method of the present invention enables the fried anchovies to produce a variety of pleasant volatile flavor substances such as 1-octen-3-ol and 1,4-amino alcohol, and have a variety of aromas such as mushroom, grass, medicine, and fruit. Through the entire process, the anchovies produce volatile flavor substances such as γ-terpinene, α-pinene, β-pinene, 1-octen-3-one, and 3-octanone, and have a variety of aromas such as soil aroma, mushroom aroma, citrus aroma, pine aroma, lemon aroma, and fresh fragrance. The qualitative, quantitative, and odor descriptions of these flavor substances by GC-IMS are used to improve the flavor substances of the finished instant anchovies, so that the finished instant anchovies have a better taste.

Claims

1. A semi-dried ready-to-eat anchovy, characterized in that: The preparation method of the semi-dried instant anchovy comprises the following steps: 1) Thaw the frozen anchovies in a microwave oven; 2) The thawed anchovies are treated by soaking in a citric acid solution; 3) cooking the anchovies pretreated with citric acid in a sodium chloride solution; 4) Hot air was used for fixation, where the fixation temperature was 60°C, the fixation time was 60 min, and the gas surface velocity was 1 m / s; 5) The fish body that has been fixed by hot air is fried in edible blended oil, and then naturally cooled until oil no longer drips from the surface of the fish body, thereby completing the preparation of the semi-dried ready-to-eat anchovies.

2. The semi-dried ready-to-eat anchovy according to claim 1, characterized in that: The citric acid solution in 2) is a citric acid solution with a concentration of 0.01-0.03 mol / L.

3. The semi-dried ready-to-eat anchovy according to claim 1, characterized in that: In the above 2), the treatment temperature is 25-30°C, the material-liquid ratio is 1:3-1:5, and the treatment time is 35-60 min.

4. The semi-dried ready-to-eat anchovy according to claim 1, characterized in that: The sodium chloride solution in 3) is a sodium chloride solution with a concentration of 9% to 15%.

5. The semi-dried ready-to-eat anchovy according to claim 1, characterized in that: The cooking in 3) is performed at 95-100°C for 1-2 min.

6. The semi-dried ready-to-eat anchovy according to claim 1, characterized in that: In the frying described in 5), the oil temperature is between 170°C and 190°C, and the frying time is 3 to 5 minutes.

7. The semi-dried ready-to-eat anchovy according to claim 1, characterized in that: The edible blended oil in 5) is soybean oil containing 1% palm oil.

8. The semi-dried ready-to-eat anchovy according to claim 1, characterized in that: The semi-dried instant anchovies are further marinated and mixed with other ingredients after step 5).

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