Slurry-coated semi-dry tea-flavored fish and processing method thereof

Abstract

The invention discloses a paste-wrapped semi-dry tea-flavored fish and a processing method thereof. The processing method comprises the following steps: (1) pretreatment; (2) low-temperature pickling and aroma enhancement; (3) air-drying for the first time to keep fragrance; (4) performing ultrasonic-assisted aroma enhancement; (5) carrying out secondary air-drying for fragrance preservation; (6) performing low-temperature infiltration and slurry wrapping; (7) air-drying for the third time to keep fragrance; and (8) quick-freezing and packaging. According to the invention, a multi-stage synergistic aroma enhancement strategy combining low-temperature pickling, ultrasonic-assisted aroma enhancement and low-temperature soaking and slurry wrapping is adopted, and a gradient water-control air-drying aroma-keeping process is combined, so that the slurry-wrapped semi-dry tea-flavored fish not only has rich tea aroma, but also is compact and elastic in meat quality and better in mouth feel. In addition, the product is a novel paste-wrapped semi-dried fish product, is moderate in moisture content, diversified in eating mode and wide in audience, and has a good market prospect.

Description

Technical Field

[0001] The invention relates to batter-coated semi-dried tea-fragrant fish and a processing method thereof, belonging to the technical field of aquatic product processing. Technical Background

[0002] In recent years, with the continuous improvement of people's living standards and increasing health awareness in my country, the market demand for high-quality processed aquatic products has shown significant growth. Although my country's aquatic product processing technology has made great progress and the product variety is becoming increasingly rich, the development of aquatic foods that are healthy, safe, delicious, and convenient remains a key development trend and urgent need in the current industry.

[0003] Tea, a natural plant, is rich in a variety of bioactive ingredients, including tea polyphenols, theanine, tea polysaccharides, and alkaloids. Among them, tea polyphenols have attracted considerable attention due to their high concentrations in tea and their excellent antibacterial properties. Existing research has shown that tea polyphenols possess broad-spectrum, highly effective antibacterial properties, exhibiting significant inhibitory effects against a wide range of Gram-positive and Gram-negative bacteria, while being less likely to induce bacterial resistance and demonstrating excellent antibacterial selectivity. Their antibacterial mechanism primarily involves inhibiting the synthesis of key enzyme proteins within bacteria, thereby hindering their proliferation and growth.

[0004] However, the prevalent earthy odor of freshwater fish severely limits their edible value. Notably, tea polyphenols in tea not only effectively inhibit the production of fishy-smelling substances, but the catechins they contain also possess significant odor-removing properties, effectively eliminating or reducing the inherent fishy odor of freshwater fish. For example, research by Zhang Xicai et al. demonstrated that treating silver carp with a deodorizing solution prepared from green tea significantly reduced the content of volatile fishy-smelling substances. Research by Liu Nan et al. also confirmed that soaking grass carp fillets in a tea polyphenol solution significantly inhibited the production of fishy-smelling substances.

[0005] Based on the above-mentioned characteristics of tea, a large number of methods for producing fish products using tea as an auxiliary material have emerged in the prior art, aiming to give the product a unique tea fragrance or to achieve the purpose of removing the fishy smell. For example, Chinese patent CN102178279A discloses a kind of instant tea-flavored fish fillet and its preparation method. This method uses flower black tea, salt, ginger and freshwater fish as the main pickling raw materials. Through the low temperature, low salt and pickling process technology of adding flower black tea, combined with the steps of pre-treatment, slicing, pickling, microwave heating, packaging and sterilization of freshwater fish, the instant tea-flavored fish fillet is prepared. For another example, Chinese patent CN104026641A discloses a method for making a tea-flavored instant grass carp. This method includes the process flow of selecting and pre-treating the raw fish, vacuum pickling, tea soaking, frying, seasoning, vacuum packaging and sterilization. It is intended to make the grass carp product have both fish fragrance and tea fragrance by means of impregnation seasoning, deep-frying and ripening, and compound flavoring and flavoring, forming a healthy, nutritious and delicious instant product. In addition, Chinese patent CN103385492A discloses a method for preparing an instant tea-smoked fish snack food, which mainly includes technical units such as de-heading and deboning, rinsing, draining, slicing, seasoning and marinating, tea smoking and packaging. It is claimed that the instant tea-smoked fish snack food processed according to this patented technology has the characteristics of strong tea aroma, rich nutrition, easy to carry and long shelf life.

[0006] However, an analysis of the above-mentioned prior art shows that it mainly imparts tea aroma to the product through methods such as dipping, pickling or smoking, but there are still certain limitations. Specifically, relying solely on the method of dipping or pickling has limited effect on the flavoring of the product, and usually requires the use of other seasonings, which may weaken the natural aroma of the tea, resulting in the tea aroma of the final product not being prominent enough. The method of smoking tea not only consumes a large amount of tea, resulting in high production costs, but more importantly, the smoking process is actually difficult to effectively integrate the unique fresh aroma of the tea itself into the product. On the contrary, it may produce harmful substances such as polycyclic aromatic hydrocarbons (PAHs) due to the smoking process, thereby reducing the health value of the product, which is contrary to consumers' demand for healthy food. Summary of the Invention

[0007] In view of the deficiencies in the prior art, the present invention provides a batter-coated semi-dried tea-fragrant fish and a processing method thereof. The batter-coated semi-dried tea-fragrant fish is flavored by a combination of low-temperature marinating, ultrasound-assisted flavoring, and low-temperature infiltration and coating, while gradient water control and air-drying are used to preserve the flavor. The product not only has a strong tea flavor, but also has a firm texture and a better taste. In addition, the batter-coated semi-dried tea-fragrant fish of the present invention has a novel product type and a moderate moisture content. It can be fried or steamed for consumption and is suitable for all ages, thus having good market prospects.

[0008] In order to achieve the above-mentioned purpose, the present invention adopts the following technical solutions.

[0009] In a first aspect, the present invention provides a method for processing battered semi-dried tea-scented fish, characterized in that it comprises the following steps:

[0010] (1) Pretreatment: Descale, de-head, and remove the internal organs of the fresh raw fish, then wash it with clean water and cut it into pieces of appropriate size for later use;

[0011] (2) Low-temperature marinating and flavoring: The fish blocks obtained in step (1) are mixed evenly with the marinade, and then stacked layer by layer in a marinating container and marinated at a low temperature of 0 to 10°C for 24 to 72 hours. A weight is placed on top of the stack, and the weight is 2 to 4 times the weight of the entire fish block. The container is turned over every 12 to 24 hours.

[0012] (3) First air drying to preserve the aroma: the fish pieces processed in step (2) are spread flat in a drying device for air drying and dehydration, and the moisture content of the fish pieces after air drying and dehydration is controlled to be 66% to 70%;

[0013] (4) Ultrasonic-assisted flavoring: placing the fish block treated in step (3) in an ultrasonic device, adding tea soup 1.2 to 1.6 times the weight of the fish block, and then applying ultrasonic waves for ultrasonic-assisted flavoring treatment;

[0014] (5) Second air drying to preserve the aroma: Take out the fish blocks treated in step (4), drain the water from the surface of the fish blocks and remove the tea leaves attached to the surface of the fish blocks, then spread them flat in a drying device for air drying and dehydration again, and control the moisture content of the fish blocks after air drying and dehydration to be 60% to 66%;

[0015] (6) Low-temperature soaking and coating: soak the fish pieces completely in tea paste at a low temperature of 0-10°C for 4-10 hours;

[0016] (7) Third air-drying to preserve the aroma: Take out the fish pieces after the treatment in step (6), drain the slurry on the surface of the fish pieces, and then spread them flat in a drying device for air-drying and dehydration again, controlling the moisture content of the fish pieces after air-drying and dehydration to be 55% to 60%;

[0017] (8) Quick freezing and packaging.

[0018] Preferably, the raw fish in step (1) is one of grass carp, silver carp, sea bass, mandarin fish, tilapia, croaker, rainbow trout and bream.

[0019] Preferably, the marinade in step (2) is salt and sugar, and the added amount thereof is 1.5% to 2.5% of salt and 0.3% to 0.6% of sugar based on the mass of the fish block.

[0020] Preferably, in step (4), the ultrasonic parameters are: ultrasonic power 160-240W, and ultrasonic time 5-15min.

[0021] Preferably, in step (4), the preparation method of the tea soup is to add 80-100° C. water to the raw tea leaves, brew for 5-10 minutes, and take the soup to obtain the tea soup, wherein the solid content of the tea soup is 3-5g / 100g.

[0022] Preferably, in step (6), the preparation method of tea slurry is as follows: adding clean water at 80-100° C. to the raw tea leaves at a material-liquid mass ratio of 1:2-2.5, brewing for 5-10 minutes, and after the soup is cooled, mixing the soup and the soup residue evenly and beating the mixture, and then high-pressure homogenizing at 50-80 MPa for 2-3 times to obtain the tea slurry.

[0023] Preferably, in step (6), the fish pieces are first vacuum-microwave pre-puffed, and then the fish pieces are completely immersed in the tea slurry; the parameters of the vacuum-microwave pre-puffing are: microwave dosage of 0.5-3 kw / kg, vacuum degree of 0.092-0.098 MPa, and processing time of 30-50 s.

[0024] Preferably, the raw tea is a combination of one or more of black tea, green tea, dark tea, oolong tea, yellow tea and white tea.

[0025] Preferably, the process parameters for the first air-drying and aroma preservation in step (3) are as follows: an air-drying temperature of 15 to 25° C., a relative humidity of 50% to 60%, a wind speed of 2 to 4 m / s, and the fish pieces are turned over every 20 to 60 minutes during the air-drying process; the process parameters for the second air-drying and aroma preservation in step (5) are as follows: an air-drying temperature of 15 to 25° C., a relative humidity of 40% to 50%, a wind speed of 2 to 4 m / s, and the fish pieces are turned over every 20 to 60 minutes during the air-drying process; and the process parameters for the third air-drying and aroma preservation in step (7) are as follows: an air-drying temperature of 15 to 25° C., a relative humidity of 20% to 40%, a wind speed of 2 to 4 m / s, and the fish pieces are turned over every 20 to 60 minutes during the air-drying process.

[0026] In a second aspect, the present invention provides a batter-coated tea-fragrant fish, characterized in that it is prepared by any of the above methods.

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

[0028] (1) Multi-stage synergistic flavoring, giving the product a rich tea aroma: The present invention innovatively adopts a multi-stage flavoring process that combines low-temperature pickling, ultrasound-assisted flavoring, and low-temperature infiltration and coating. First, low-temperature pickling not only effectively reduces the water activity of fish meat, but also gives the fish meat a tea aroma, and the pressure treatment during the pickling process helps to maintain the firmness and elasticity of the fish meat. Secondly, the introduction of ultrasound-assisted flavoring technology utilizes the cavitation effect of ultrasound to significantly enhance the interaction between the active ingredients in the tea soup and the myofibrillar protein of the fish meat, thereby more effectively promoting the adsorption of tea aroma substances by the fish meat and further enhancing the tea aroma of the fish meat. At the same time, the ultrasound effect can also accelerate the diffusion and penetration of salt into the fish meat, ensuring that the product tastes salty and light. Finally, through low-temperature infiltration and coating, a layer of slurry rich in tea aroma substances is formed on the surface of the fish block, and during the low-temperature infiltration process of up to 4 to 10 hours, the aroma components in the tea slurry can penetrate deeper into the muscle tissue of the fish block, achieving a deep enhancement of the tea aroma of the fish meat. Through the synergistic effect of the above-mentioned multiple working steps, the present invention can significantly improve the concentration and persistence of the tea aroma of the product.

[0029] (2) Gradient water control and air drying to preserve aroma and improve product flavor and texture: The present invention innovatively adopts a gradient water control and air drying strategy, interspersing air drying steps between different aroma enhancement stages to achieve the dual goals of preserving aroma and optimizing product texture. The first air drying after low-temperature marinating helps the fish pieces to set in shape; the second air drying after ultrasonic-assisted aroma enhancement further enhances the firmness of the fish meat; and the third air drying after low-temperature infiltration and battering not only helps the batter layer to adhere stably, but more importantly, the batter layer can effectively lock in the tea aroma inside the fish meat. Through the orderly combination of aroma enhancement and air drying, the moisture content of the product is gradually reduced, avoiding the problem of aroma loss and hardening of the fish meat texture that may be caused by large-scale dehydration at one time. This gradient water control method allows the product to not only retain a rich tea aroma, but also gradually form a chewy taste, significantly improving the overall flavor and texture of the product.

[0030] (3) Innovative pre-puffing and nano-scale tea pulp penetration technology to improve flavor uniformity and product quality: The present invention creatively introduces a short-time vacuum microwave pre-puffing treatment to quickly dehydrate the surface of the fish block to form a unique void structure. Subsequently, the fish block is completely immersed in the specially treated tea pulp. The tea pulp is prepared by beating and high-pressure homogenization process, and the slurry particle size can reach the nanometer level, which greatly improves the fluidity. This micronized tea pulp can more effectively penetrate into the void structure on the surface of the fish block meat, rather than just adhering to the surface, thereby significantly increasing the tea aroma of the fish without affecting the appearance quality of the fish meat, and greatly improving the uniformity of the flavor. This technology also helps to combine the tea aroma substances with the fish meat tissue at a deeper level, thereby improving the overall quality of the product. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1It is a process flow chart of the present invention.

[0032] Figure 2 This is a physical picture of the product of the present invention. DETAILED DESCRIPTION

[0033] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the embodiments of the present invention. Obviously, the embodiments described are only part of the embodiments of the present invention, not all of the embodiments. All other embodiments obtained by ordinary technicians in this field based on the embodiments of the present invention without making any creative efforts shall fall within the scope of protection of the present invention.

[0034] Example 1

[0035] A method for processing batter-coated semi-dried tea-scented fish comprises the following steps:

[0036] (1) Pretreatment: Take fresh grass carp, cut from the tail stalk, remove the scales, cut the knife close to the fish spine to the posterior edge of the gill cover bone, cut off the fish head, then remove the internal organs, intermuscular bones, fish skin and most of the intermuscular spines, remove most of the red muscle on the fish pieces, then wash it with clean water, and then cut into fish pieces of appropriate size for later use;

[0037] (2) Low-temperature marinating and flavoring: the fish blocks obtained in step (1) are mixed evenly with the marinade, and then stacked layer by layer in a marinating container, and marinated at a low temperature of 2°C for 72 hours, and a weight is added on top of the stack, the mass of the weight being twice the mass of the entire fish block, and the container is turned over once every 24 hours; wherein the marinade is salt and sugar, and the amount of salt added is 2% and the amount of sugar added is 0.5% based on the mass of the fish block;

[0038] (3) First air drying to preserve fragrance: the fish blocks processed in step (2) are spread flat in a drying device for air drying and dehydration at a temperature of 15° C., a relative humidity of 50%, and a wind speed of 4 m / s. The fish blocks are turned over every 30 minutes during the air drying process to control the moisture content of the fish blocks after air drying and dehydration to be 66% to 70%;

[0039] (4) Ultrasonic-assisted flavoring: the fish block treated in step (3) is placed in an ultrasonic device, tea soup 1.2 times the weight of the fish block is added, and then ultrasonic waves are applied at room temperature for ultrasonic-assisted flavoring treatment; the ultrasonic parameters are ultrasonic power 200W and ultrasonic time 10 minutes; the preparation method of the tea soup is to add 100°C water to Pu'er tea (dark tea), brew for 5 minutes, and take the soup to obtain the tea soup, and the solid content of the tea soup is 3-5g / 100g;

[0040] (5) Second air drying to preserve the aroma: Take out the fish blocks treated in step (4), drain the moisture from the surface of the fish blocks and remove the tea leaves attached to the surface of the fish blocks, and then spread them flat in a drying device for air drying and dehydration at a drying temperature of 15°C, a relative humidity of 40%, and a wind speed of 4 m / s. Turn the fish blocks over every 30 minutes during the air drying process to control the moisture content of the fish blocks after air drying and dehydration to be 60% to 66%;

[0041] (6) Low-temperature soaking and coating: The fish pieces are completely soaked in tea pulp at a low temperature of 4°C for 8 hours; wherein the tea pulp is prepared by adding 100°C water to Pu'er tea at a material-liquid mass ratio of 1:2, brewing for 5 minutes, and after the soup is cooled, mixing the soup and the soup residue evenly and beating the mixture, and then high-pressure homogenizing at 50 MPa for 3 times to obtain the tea pulp;

[0042] (7) Third air drying to preserve the aroma: Take out the fish blocks after the treatment in step (6), drain the slurry on the surface of the fish blocks, and then spread them flat in a drying device for air drying and dehydration. The air drying temperature is 15°C, the relative humidity is 20%, and the wind speed is 4m / s. Turn the fish blocks over every 30 minutes during the air drying process. The moisture content of the fish blocks after air drying and dehydration is controlled to be 55% to 60%. The appearance of the fish blocks is shown in FIG. Figure 2 ;

[0043] (8) Quick freezing and packaging.

[0044] Example 2

[0045] A method for processing batter-coated semi-dried tea-scented fish comprises the following steps:

[0046] (1) Pretreatment: Take fresh grass carp, cut from the tail stalk, remove the scales, cut the knife close to the fish spine to the posterior edge of the gill cover bone, cut off the fish head, then remove the internal organs, intermuscular bones, fish skin and most of the intermuscular spines, remove most of the red muscle on the fish pieces, then wash it with clean water, and then cut into fish pieces of appropriate size for later use;

[0047] (2) Low-temperature marinating and flavoring: the fish blocks obtained in step (1) are mixed evenly with the marinade, and then stacked layer by layer in a marinating container, and marinated at a low temperature of 10°C for 24 hours, and a weight is added on top of the stack, the mass of the weight being 4 times the mass of the entire fish block, and the container is turned over once every 12 hours; wherein the marinade is salt and sugar, and the addition amount thereof is 1.5% salt and 0.3% sugar based on the mass of the fish block;

[0048] (3) First air drying to preserve fragrance: the fish blocks processed in step (2) are spread flat in a drying device for air drying and dehydration at a temperature of 25° C., a relative humidity of 60%, and a wind speed of 2 m / s. The fish blocks are turned over every 60 minutes during the air drying process to control the moisture content of the fish blocks after air drying and dehydration to be 66% to 70%;

[0049] (4) Ultrasonic-assisted flavoring: the fish block treated in step (3) is placed in an ultrasonic device, tea soup 1.6 times the weight of the fish block is added, and then ultrasonic waves are applied at room temperature for ultrasonic-assisted flavoring treatment; the ultrasonic parameters are ultrasonic power 160W and ultrasonic time 15 minutes; the tea soup is prepared by adding 100°C water to Baihao Yinzhen (white tea), brewing for 5 minutes, and taking the soup to obtain the tea soup, and the solid content of the tea soup is 3-5g / 100g;

[0050] (5) Second air drying to preserve the aroma: Take out the fish blocks treated in step (4), drain the moisture from the surface of the fish blocks and remove the tea leaves attached to the surface of the fish blocks, and then spread them flat in a drying device for air drying and dehydration at a drying temperature of 25°C, a relative humidity of 50%, and a wind speed of 2 m / s. Turn the fish blocks over every 60 minutes during the air drying process to control the moisture content of the fish blocks after air drying and dehydration to be 60% to 66%;

[0051] (6) Low-temperature soaking and coating: The fish pieces are completely soaked in tea paste at a low temperature of 10°C for 4 hours; wherein the tea paste is prepared by adding 80°C water to Baihao Yinzhen in a mass ratio of 1:2.5, brewing for 10 minutes, and after the soup is cooled, mixing the soup and soup residue evenly and beating the mixture, and then high-pressure homogenizing at 80 MPa twice to obtain the tea paste;

[0052] (7) Third air drying to preserve the aroma: Take out the fish blocks after the treatment in step (6), drain the slurry on the surface of the fish blocks, and then spread them flat in a drying device for air drying and dehydration. The air drying temperature is 25°C, the relative humidity is 40%, and the wind speed is 2m / s. The fish blocks are turned over every 60 minutes during the air drying process. The moisture content of the fish blocks after air drying and dehydration is controlled to be 55% to 60%. The appearance of the fish blocks is shown in FIG. Figure 2 ;

[0053] (8) Quick freezing and packaging.

[0054] Example 3

[0055] A method for processing batter-coated semi-dried tea-scented fish comprises the following steps:

[0056] (1) Pretreatment: Take fresh grass carp, cut from the tail stalk, remove the scales, cut the knife close to the fish spine to the posterior edge of the gill cover bone, cut off the fish head, then remove the internal organs, intermuscular bones, fish skin and most of the intermuscular spines, remove most of the red muscle on the fish pieces, then wash it with clean water, and then cut into fish pieces of appropriate size for later use;

[0057] (2) Low-temperature marinating and flavoring: the fish blocks obtained in step (1) are mixed evenly with the marinade, and then stacked layer by layer in a marinating container, and marinated at a low temperature of 6°C for 54 hours, and a weight is added on top of the stack, the mass of the weight being 3 times the mass of the entire fish block, and the container is turned over once every 18 hours; wherein the marinade is salt and sugar, and the addition amount thereof is 2.5% salt and 0.6% sugar based on the mass of the fish block;

[0058] (3) First air drying to preserve fragrance: the fish blocks processed in step (2) are spread flat in a drying device for air drying and dehydration at a temperature of 20° C., a relative humidity of 55%, and a wind speed of 3 m / s. The fish blocks are turned over every 20 minutes during the air drying process to control the moisture content of the fish blocks after air drying and dehydration to be 66% to 70%;

[0059] (4) Ultrasonic-assisted flavoring: the fish block treated in step (3) is placed in an ultrasonic device, tea soup 1.6 times the weight of the fish block is added, and then ultrasonic waves are applied at room temperature for ultrasonic-assisted flavoring treatment; the ultrasonic parameters are ultrasonic power 240W and ultrasonic time 5 minutes; the preparation method of the tea soup is to add 90°C water to Enshi Yulu (green tea), brew for 8 minutes, and take the soup to obtain the tea soup, and the solid content of the tea soup is 3-5g / 100g;

[0060] (5) Second air drying to preserve the aroma: Take out the fish blocks treated in step (4), drain the moisture from the surface of the fish blocks and remove the tea leaves attached to the surface of the fish blocks, and then spread them flat in a drying device for air drying and dehydration at a drying temperature of 20°C, a relative humidity of 45%, and a wind speed of 3 m / s. Turn the fish blocks over every 20 minutes during the air drying process to control the moisture content of the fish blocks after air drying and dehydration to be 60% to 66%;

[0061] (6) Low-temperature soaking and coating: The fish pieces are completely soaked in tea pulp at a low temperature of 10°C for 4 hours; wherein the preparation method of the tea pulp is to add 90°C water to Enshi Yulu at a material-liquid mass ratio of 1:2.5, brew for 8 minutes, wait for the soup to cool, mix the soup and soup residue evenly, and then beat the soup, and then perform high-pressure homogenization at 65MPa twice to obtain the tea pulp;

[0062] (7) Third air drying to preserve the aroma: Take out the fish blocks after the treatment in step (6), drain the slurry on the surface of the fish blocks, and then spread them flat in a drying device for air drying and dehydration. The air drying temperature is 20°C, the relative humidity is 30%, and the wind speed is 3m / s. The fish blocks are turned over every 20 minutes during the air drying process. The moisture content of the fish blocks after air drying and dehydration is controlled to be 55% to 60%. The appearance of the fish blocks is shown in FIG. Figure 2 ;

[0063] (8) Quick freezing and packaging.

[0064] Example 4

[0065] A method for processing batter-coated semi-dried tea-scented fish comprises the following steps:

[0066] (1) Pretreatment: Take fresh grass carp, cut from the tail stalk, remove the scales, cut the knife close to the fish spine to the posterior edge of the gill cover bone, cut off the fish head, then remove the internal organs, intermuscular bones, fish skin and most of the intermuscular spines, remove most of the red muscle on the fish pieces, then wash it with clean water, and then cut into fish pieces of appropriate size for later use;

[0067] (2) Low-temperature marinating and flavoring: the fish blocks obtained in step (1) are mixed evenly with the marinade, and then stacked layer by layer in a marinating container, and marinated at a low temperature of 8°C for 36 hours, and a weight is added on top of the stack, the mass of the weight being twice the mass of the entire fish block, and the container is turned over once every 12 hours; wherein the marinade is salt and sugar, and the amount of salt added is 2% and the amount of sugar added is 0.5% based on the mass of the fish block;

[0068] (3) First air drying to preserve fragrance: the fish blocks processed in step (2) are spread flat in a drying device for air drying and dehydration at a temperature of 20° C., a relative humidity of 55%, and a wind speed of 3 m / s. The fish blocks are turned over every 40 minutes during the air drying process to control the moisture content of the fish blocks after air drying and dehydration to be 66% to 70%;

[0069] (4) Ultrasonic-assisted flavoring: the fish block treated in step (3) is placed in an ultrasonic device, tea soup 1.6 times the weight of the fish block is added, and then ultrasonic waves are applied at room temperature for ultrasonic-assisted flavoring treatment; the ultrasonic parameters are ultrasonic power 200W and ultrasonic time 8 minutes; the preparation method of the tea soup is to add 90°C water to Keemun black tea, brew for 10 minutes, and take the soup to obtain the tea soup, and the solid content of the tea soup is 3-5g / 100g;

[0070] (5) Second air-drying to preserve the aroma: Take out the fish blocks treated in step (4), drain the moisture from the surface of the fish blocks and remove the tea leaves attached to the surface of the fish blocks, and then spread them flat in a drying device for air-drying and dehydration at a temperature of 20°C, a relative humidity of 45%, and a wind speed of 3 m / s. Turn the fish blocks over every 40 minutes during the air-drying process to control the moisture content of the fish blocks after air-drying and dehydration to be 60% to 66%;

[0071] (6) Low-temperature soaking and coating: The fish pieces are completely soaked in tea pulp at a low temperature of 5°C for 6 hours; wherein the tea pulp is prepared by adding 90°C water to Keemun black tea at a material-liquid mass ratio of 1:2.5, brewing for 8 minutes, and after the soup is cooled, mixing the soup and the soup residue evenly and beating the pulp, and then high-pressure equalizing at 55 MPa for 3 times to obtain the tea pulp;

[0072] (7) Third air drying to preserve the aroma: Take out the fish blocks after the treatment in step (6), drain the slurry on the surface of the fish blocks, and then spread them flat in a drying device for air drying and dehydration. The air drying temperature is 20°C, the relative humidity is 30%, and the wind speed is 3m / s. The fish blocks are turned over every 40 minutes during the air drying process. The moisture content of the fish blocks after air drying and dehydration is controlled to be 55% to 60%. The appearance of the fish blocks is shown in FIG. Figure 2 ;

[0073] (8) Quick freezing and packaging.

[0074] Example 5

[0075] A method for processing battered semi-dried tea-scented fish, which adopts the method of Example 3, but differs from Example 3 in that, in step (6), the fish pieces are first vacuum-microwave pre-puffed, and then the fish pieces are completely immersed in tea slurry; the parameters of vacuum-microwave pre-puffing are: microwave dosage 1.5 kW / kg, vacuum degree 0.092-0.098 MPa, and processing time 40 s. The appearance of the battered semi-dried tea-scented fish before quick freezing and packaging in this embodiment is shown in FIG. Figure 2 ;

[0076] Comparative Example 1

[0077] A method for processing semi-dried tea-scented fish, comprising only steps (1), (2) and (3) in Example 1, wherein the marinade in step (2) further comprises 2% of Pu'er tea based on the mass of the fish, and in step (3) the moisture content of the fish after air-drying and dehydration is controlled to be 55% to 60%. The appearance of the semi-dried tea-scented fish before quick freezing and packaging in this embodiment is shown in FIG. Figure 2 ;

[0078] Comparative Example 2

[0079] A method for processing battered semi-dried fish, which adopts the method of Example 1, except that the tea soup in step (4) is replaced by water, and the tea slurry in step (6) is replaced by flour slurry, as a blank group. The appearance of the battered semi-dried fish in this embodiment before quick freezing and packaging is shown in FIG. Figure 2 ;

[0080] Test Example 1

[0081] The batter-coated semi-dried tea-fragrant fish prepared in Examples 1-4, the semi-dried tea-fragrant fish prepared in Comparative Example 1, and the semi-dried fish prepared in Comparative Example 2 were steamed at 100° C. for 10 min. Five professionally trained sensory evaluators were selected to conduct a sensory evaluation. The tea-fragrant fish were scored based on odor, texture, mouthfeel, and taste, with a full score of 10. The sensory evaluation criteria are shown in Table 1, and the scoring results are shown in Table 2.

[0082] Table 1 Sensory evaluation indexes and scoring criteria for steamed tea-flavored fish

[0083]

[0084] Table 2 Sensory scoring results of test example 1

[0085] project odor Organizational Status Taste taste Total score Example 1 7.72 8.21 8.77 8.14 8.22 Example 2 7.81 8.58 8.83 8.25 8.37 Example 3 7.68 8.51 8.67 8.24 8.27 Example 4 7.49 8.48 8.54 8.31 8.18 Comparative Example 1 6.20 7.82 7.68 6.68 7.12 Comparative Example 2 5.12 8.28 8.56 5.11 6.94

[0086] As can be seen from Table 2, since tea was not used for flavoring in Comparative Example 2, its odor and taste scores were lower. Although tea was used for flavoring in Comparative Example 1, it adopted the traditional method of one-time pickling and one-time air-drying, and its odor and taste scores were lower than those of Examples 1-4. At the same time, the texture state and taste scores of Comparative Example 1 were also significantly lower than those of Examples 1-4. The tea-flavored fish prepared by the method of the present invention, i.e., Examples 1-4, had moderate moisture content, obvious garlic clove shape, and good tea aroma. The overall scores were all over 8 points, significantly higher than those of Comparative Example 1 and Comparative Example 2. In addition, the tea-flavored fish prepared by the method of the present invention, i.e., Examples 1-4, had moderate moisture content, obvious garlic clove shape, and good tea aroma. The overall scores were all over 8 points, significantly higher than those of Comparative Example 1 and Comparative Example 2. Figure 2 It can be seen that compared with the blank group without adding tea leaves, the products of Examples 1-4 and Comparative Example 1 have a special color, which is related to the type of tea leaves used. For example, if dark tea is used in Example 1, the color of the final product prepared is a darker brown-yellow.

[0087] Test Example 2

[0088] The batter-coated semi-dried tea-fragrant fish prepared in Example 3 and Example 5 were steamed at 100°C for 10 min, and five professionally trained sensory evaluators were selected to conduct a sensory evaluation. The tea-fragrant fish were scored based on odor, texture, mouthfeel, and taste, with a full score of 10. The sensory evaluation criteria are shown in Table 1, and the scoring results are shown in Table 3.

[0089] Table 3 Sensory scoring results of test example 2

[0090] project odor Organizational Status Taste taste Total score Example 3 7.72 8.21 8.77 8.14 8.22 Example 5 8.53 8.25 8.84 8.89 8.60

[0091] As can be seen from Table 3, the smell and taste scores of Example 5 are significantly higher than those of Example 3. This is because in Example 5, the fish pieces are pre-puffed with a short period of vacuum microwave before being coated with batter, which allows the moisture on the surface of the fish pieces to evaporate quickly to form a void structure. In addition, the tea slurry is obtained through beating and high-pressure homogenization, and the slurry particle size can reach nanometer level, which greatly improves the fluidity. Therefore, the tea slurry can penetrate into the void structure on the surface of the fish pieces without adhering to the surface of the fish meat and affecting the appearance quality of the fish meat. At the same time, it can also increase the tea aroma of the fish meat and improve the uniformity of the taste. Figure 2 It can also be seen that the surface of the semi-dried tea-scented fish coated with batter in Example 5 has a more porous structure.

[0092] Example 6

[0093] A batter-coated semi-dried tea-fragrant fish is prepared by the method described in Example 1.

[0094] Example 7

[0095] A batter-coated semi-dried tea-fragrant fish is prepared by the method described in Example 2.

[0096] Example 8

[0097] A batter-coated semi-dried tea-fragrant fish is prepared by the method described in Example 3.

[0098] Example 9

[0099] A batter-coated semi-dried tea-fragrant fish is prepared by the method described in Example 4.

[0100] Example 10

[0101] A batter-coated semi-dried tea-fragrant fish is prepared by the method described in Example 5.

Claims

1. A method for processing batter-coated semi-dried tea-scented fish, characterized in that: The steps include: (1) Pretreatment: Descale, de-head, and remove the internal organs of the fresh raw fish, then wash it with clean water and cut it into pieces of appropriate size for later use; (2) Low-temperature marinating and flavoring: The fish blocks obtained in step (1) are mixed evenly with the marinade, and then stacked layer by layer in a marinating container and marinated at a low temperature of 0 to 10°C for 24 to 72 hours. A weight is placed on top of the stack, and the weight is 2 to 4 times the weight of the entire fish block. The container is turned over every 12 to 24 hours. (3) First air drying to preserve the aroma: the fish pieces processed in step (2) are spread flat in a drying device for air drying and dehydration, and the moisture content of the fish pieces after air drying and dehydration is controlled to be 66% to 70%; (4) Ultrasonic-assisted flavoring: placing the fish block treated in step (3) in an ultrasonic device, adding tea soup 1.2 to 1.6 times the weight of the fish block, and then applying ultrasound at room temperature for ultrasonic-assisted flavoring treatment; (5) Second air drying to preserve the aroma: Take out the fish blocks treated in step (4), drain the water from the surface of the fish blocks and remove the tea leaves attached to the surface of the fish blocks, then spread them flat in a drying device for air drying and dehydration again, and control the moisture content of the fish blocks after air drying and dehydration to be 60% to 66%; (6) Low-temperature soaking and coating: soak the fish pieces completely in tea paste at a low temperature of 0-10°C for 4-10 hours; (7) Third air-drying to preserve the aroma: Take out the fish blocks treated in step (6), clean the slurry on the surface of the fish blocks, and then spread them flat in a drying device for air-drying and dehydration again, controlling the moisture content of the fish blocks after air-drying and dehydration to be 55% to 60%; (8) Quick freezing and packaging.

2. The method for processing batter-coated semi-dried tea-scented fish according to claim 1, wherein: The raw fish in step (1) is one of grass carp, silver carp, sea bass, mandarin fish, tilapia, croaker, rainbow trout and bream.

3. The method for processing batter-coated semi-dried tea-scented fish according to claim 1, wherein: In the step (2), the pickling materials are salt and sugar, and the added amounts thereof are 1.5% to 2.5% of salt and 0.3% to 0.6% of sugar based on the mass of the fish pieces.

4. The method for processing batter-coated semi-dried tea-scented fish according to claim 1, wherein: In the step (4), the ultrasonic parameters are: ultrasonic power 160-240W, and ultrasonic time 5-15min.

5. The method for processing batter-coated semi-dried tea-scented fish according to claim 1, wherein: In step (4), the tea soup is prepared by adding 80-100° C. water to the raw tea leaves, brewing for 5-10 minutes, and taking the juice to obtain the tea soup, wherein the solid content of the tea soup is 3-5 g / 100 g.

6. The method for processing batter-coated semi-dried tea-scented fish according to claim 1, wherein: In the step (6), the preparation method of the tea slurry is as follows: adding 80-100° C. water to the raw tea leaves at a material-liquid mass ratio of 1:2-2.5, brewing for 5-10 minutes, and after the soup is cooled, mixing the soup and the soup residue evenly and beating the mixture, and then high-pressure homogenizing at 50-80 MPa for 2-3 times to obtain the tea slurry.

7. The method for processing batter-coated semi-dried tea-scented fish according to claim 1, wherein: In the step (6), the fish pieces are first pre-puffed with a vacuum microwave, and then the fish pieces are completely immersed in the tea slurry; the parameters of the vacuum microwave pre-puffing are: microwave dosage of 0.5 to 3 kw / kg, vacuum degree of 0.092 to 0.098 MPa, and processing time of 30 to 50 seconds.

8. The method for processing batter-coated semi-dried tea-scented fish according to claim 5 or 7, characterized in that: The raw tea leaves are a combination of one or more of black tea, green tea, dark tea, oolong tea, yellow tea and white tea.

9. The method for processing batter-coated semi-dried tea-scented fish according to claim 1, wherein: The process parameters for the first air-drying and aroma preservation in step (3) are as follows: an air-drying temperature of 15-25° C., a relative humidity of 50%-60%, a wind speed of 2-4 m / s, and turning the fish pieces over every 20-60 minutes during the air-drying process; the process parameters for the second air-drying and aroma preservation in step (5) are as follows: an air-drying temperature of 15-25° C., a relative humidity of 40%-50%, a wind speed of 2-4 m / s, and turning the fish pieces over every 20-60 minutes during the air-drying process; and the process parameters for the third air-drying and aroma preservation in step (7) are as follows: an air-drying temperature of 15-25° C., a relative humidity of 20%-40%, a wind speed of 2-4 m / s, and turning the fish pieces over every 20-60 minutes during the air-drying process.

10. A batter-coated semi-dried tea-scented fish, characterized in that: Prepared by the method according to any one of claims 1 to 9.

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