Two-stage slurry-free treatment method for aquatic products and matched treatment fluid thereof

Abstract

The invention relates to the technical field of slurry-free aquatic product treatment, in particular to a two-stage slurry-free treatment method for aquatic products, which comprises the following steps: (1) pretreatment: unfreezing, cleaning and cutting aquatic product raw materials; (2) primary treatment: mixing the cut raw materials with a first treatment solution, and rolling or soaking for 0.5-20 hours at 0-6 DEG C. According to the invention, the water-retaining agent and seasoning ingredients can be fully and uniformly permeated into the raw materials at low temperature through the first treatment stage, so that the water-retaining agent and the seasoning ingredients can be fully and uniformly permeated into the raw materials at low temperature, and the water-retaining agent and the seasoning ingredients can be fully and uniformly permeated into the raw materials; in cooperation with the second treatment stage, internal moisture and flavor substances can be effectively locked, and the two treatment stages are mutually independent and sequentially linked in the process, so that multiple functions such as water retention, brittleness increasing and forming can be realized in steps, and the pulp-free product is uniform in internal and external texture, full in tasty and improved in taste.

Description

Technical Field

[0001] This invention relates to the field of pulp-free aquatic product treatment technology, and in particular to a two-stage pulp-free treatment method for aquatic products and its supporting treatment solution. Background Technology

[0002] Aquatic products such as fish and shrimp are popular in the market due to their flavor and nutrition. In order to meet the demand for convenient consumption, factories often need to pre-process them in order to obtain products with a crisp and chewy texture, intact shape and stable quality.

[0003] Currently, the common practice in the industry is to mix aquatic raw materials with various food additives (such as water-retaining agents, starch, seasonings, etc.) and pre-treat them at one time. However, because additives with different functions are difficult to work synergistically in the complex texture of aquatic products, the final product often cannot simultaneously meet multiple textural requirements such as crispness, elasticity, and firmness. For example, components added to improve the water retention of aquatic products may weaken the product's ability to hold its shape, making it easy to fall apart after cooking and resulting in a poor taste. On the other hand, adding substances that improve cohesion may affect the formation of a crisp and elastic texture, failing to achieve their respective effects.

[0004] Based on the above, we propose a two-stage, pulp-free treatment method for aquatic products and its supporting treatment solution. Summary of the Invention

[0005] This invention provides a two-stage, pulp-free treatment method for aquatic products and its supporting treatment solution to solve the problems existing in the prior art.

[0006] The technical problem solved by this invention is achieved by the following technical solution: A two-stage, non-slurry-free treatment method for aquatic products includes the following steps: (1) Pre-treatment: Thawing, cleaning and cutting the aquatic raw materials; (2) First stage of treatment: Mix the cut raw materials with the first treatment liquid and tumble or soak them at 0-6℃ for 0.5-20 hours. The first treatment liquid contains ice water, water-retaining agent and seasoning base. (3) Second stage processing: The raw material after step (2) is mixed with the second processing liquid and stirred evenly. The second processing liquid includes colloid and / or thickener. (4) Shaping: The mixture obtained in step (3) is packaged and frozen for shaping.

[0007] Preferably, in step 2, the first treatment liquid contains ice water, a water-retaining agent, and a seasoning base; during the tumbling or soaking process, stirring or tumbling is performed every 10-15 minutes.

[0008] Preferably, the first treatment liquid further includes one or more selected from the group consisting of a crisping agent, an acidity regulator, and an emulsion stabilizer.

[0009] Preferably, the second treatment liquid further includes a water-retaining agent, starch, and seasonings.

[0010] Preferably, in the molding stage of step 2, some or all of the aquatic product raw materials processed in step 1 are crushed to obtain a slurry, and then the slurry is mixed with the uncrushed aquatic product raw materials processed in step 1 and the second treatment liquid.

[0011] Preferably, the weight ratio of the slurry to the uncrushed aquatic product raw material processed in step 1 is (1:9) to (3:7).

[0012] The present invention provides a two-stage, pulp-free treatment solution for aquatic products, the treatment solution comprising: The first processing liquid includes ice water, water-retaining agent, and seasoning base; The second processing liquid includes colloids and / or thickeners.

[0013] Preferably, based on the total weight of the first treatment liquid, the content of the water-retaining agent is 1-6%, and the content of the ice water is 20-70%.

[0014] Preferably, the first treatment liquid further includes one or more of a crisping agent, an acidity regulator, and an emulsion stabilizer.

[0015] Preferably, the second treatment liquid further includes starch and seasonings, the colloid includes one or more of carrageenan, konjac gum, guar gum, and xanthan gum, and the thickener includes one or more of modified starch and compound phosphate.

[0016] The beneficial effects of this invention are: the first stage of processing allows the water-retaining agent and flavoring ingredients to fully and evenly penetrate into the raw material at low temperature, while the second stage of processing effectively locks in the internal moisture and flavor substances. The two stages of processing are independent of each other in terms of process, but are sequentially connected, so that multiple functions such as water retention, crisping, and shaping can be achieved step by step, resulting in a product with uniform texture inside and out, full flavor, and improved taste. Attached Figure Description

[0017] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0018] Figure 1 This is a schematic diagram of the preparation process provided by the present invention. Detailed Implementation

[0019] To make the technical means, creative features, objectives and effects of this invention easier to understand, the invention will be further described below with reference to specific illustrations.

[0020] This invention provides a two-stage, non-slurry-free processing method for aquatic products. The main inventive point lies in decoupling the texture and flavor processing of aquatic products into two distinct, sequential stages. The first stage primarily utilizes low-temperature tumbling or soaking to allow water-retaining agents and basic seasonings to fully penetrate the raw materials, achieving basic water retention, flavor infusion, and improved crispness. The second stage introduces a secondary processing liquid centered on colloids or thickeners to construct a stable gel network on the surface and within the raw materials, thereby imparting the final product with firmness, elasticity, and shapeability. The two stages work synergistically, ultimately resulting in high-quality pre-processed aquatic products through freeze-setting. The following specific embodiments further illustrate this solution: Example 1 (taking shrimp paste product preparation as an example) Pre-treatment: Take 3.5kg of frozen shrimp meat, thaw it, peel it, and cut it into pieces of about 0.5cm³; First stage of processing: Prepare the first processing solution; take 875g of ice water at 0℃ (accounting for 25% of the weight of shrimp meat), add 140g (4%) of shrimp meat-specific water-retaining agent, 35g (1%) of crisping agent, and 10.5g (0.3%) of acidity regulator (such as lactic acid). Mix the shrimp granules with the first processing solution and place them in an environment of 0-4℃ to stand and marinate for 2 hours. During this period, stir manually once every 15 minutes to promote cooling and absorption of the solution. Second stage processing: Prepare the second processing solution. Based on a planned output of 1kg of shrimp paste, weigh out 50g (5%) of colloidal compound (e.g., AJ-08 containing carrageenan and konjac gum), 25g (2.5%) of thickener (AJ-02), 20g (2%) of flavoring agent (AJ-01), 10g (1%) of starch, and appropriate amounts of salt, sugar, and other seasonings. Mixing and Shaping: Take approximately 200g of the processed shrimp granules and grind them into shrimp paste using a meat grinder with a 3mm aperture. Mix this shrimp paste with the remaining 800g of shrimp granules, then add the prepared second processing liquid. Mix at medium speed with a mixer for 5-10 minutes until the mixture is uniform, viscous, and has a distinct gelatinous texture. Then, portion the mixture into shaping molds or packaging bags. Freezing: The portioned shrimp paste is placed in a quick-freezing warehouse at -35℃ or below for rapid freezing, and then transferred to a warehouse at -18℃ for storage.

[0021] The resulting shrimp paste, after being boiled in water, retains its shape intact and does not fall apart. The shrimp particles are tightly bound together, resulting in a crisp and bouncy texture. Furthermore, its cooking rate is significantly better than that of products made using the traditional one-step process.

[0022] Example 2 (Preparation of Basa fish for sashimi) Pre-treatment: Take 5kg of basa fish fillets, soak and wash them in ice water for 2 hours, drain and weigh them; First stage of processing: Based on the weight of the fish fillets after soaking, prepare the first treatment solution, using ice water as the base, and add water-retaining agent AN (1.5%), TS02 (0.25%), salt (0.8%), white sugar (0.6%), Zhenweixian (0.3%) and emulsifying stabilizer (0.5%) in sequence. Pour the fish fillets and the first treatment solution into a vacuum tumbler and tumble continuously for 30 minutes at 2-4℃ and a speed of 3-4 rpm. Second stage processing: After the first stage processing, without draining the liquid, directly and evenly sprinkle starch (2%) into the tumbler and continue tumbling for 10 minutes. The starch here, together with the emulsifier, stabilizer and water-retaining agent in the tumbling liquid, constitutes the second processing liquid system, which plays a role in thickening and coating. Marinating and shaping: After tumbling, transfer the fish fillets and marinade together to the marinating tank and let them stand at 0-4℃ for 18 hours. After marinating, remove the fish fillets, drain off the excess liquid, and package them according to specifications.

[0023] Freezing: Lay the portioned fish fillets flat and put them into a quick-freezing tunnel to freeze.

[0024] The resulting basa fillets, after cooking, exhibit distinct garlic-clove-like flesh, a springy texture, and a clear fibrous feel. The fillets have a dry surface, resulting in a low turbidity and minimal foam in the broth, with a cooking rate exceeding 89%.

[0025] Example 3 (taking the preparation of crispy grass carp chunks as an example) Pre-treatment: Thaw the crispy grass carp and cut it into pieces, taking 2.8kg; First stage of treatment (soaking): Prepare the first treatment solution (soaking solution). Take 6 kg of ice water and add a water-retaining agent for crispy fish (2%), thickener J (0.05%), salt (1.5%), and emulsifying stabilizer No. 2 (0.1%). Soak the fish pieces in this solution and stir for 50 minutes at 0-4℃ to allow the fish pieces to fully absorb water and flavor. Second-stage processing (tumbling): Remove the fish pieces and drain. Prepare the second-stage processing solution (tumbling solution) based on 1.2kg of fish pieces per serving. Take 240g (20%) of ice water and add water-retaining agent TNH-01 (24g, 2%), colloidal CR3510 (12g, 1%), white sugar (7.2g, 0.6%), deodorizing agent (1.2g, 0.1%), etc. Place the fish pieces and the second-stage processing solution into a tumbling machine and tumble for 30 minutes at 2-4℃. Shaping and freezing: After tumbling, divide the fish pieces into 250g bags and freeze immediately.

[0026] The processed crucian carp chunks have a cookedness rate of 83.5%. After cooking, the meat is firm and crisp, the flavor is evenly penetrated, and there is no obvious fishy smell.

[0027] Comparative Example To highlight the progressiveness of the present invention, a comparative example representing conventional technology in the industry is provided. This comparative example uses a conventional process: all the functional ingredients mentioned in Examples 1-3 (including water-retaining agents, seasonings, starch, colloids / thickeners, etc.) are mixed with the corresponding aquatic product raw materials (shrimp granules, basa fish fillets, or crispy grass carp chunks) in one go, and tumbling or soaking is performed under the same temperature and time conditions as the corresponding examples, and then directly packaged and frozen.

[0028] The key results of comparing the method of the present invention (Examples 1-3) with the traditional one-step process (comparative example) are shown in the table below:

[0029] The above comparison shows that, compared with the traditional one-step process, the two-stage pulp-free processing method provided by the present invention, through the optimized design of process steps and the combined processing of two stages, can improve the overall taste of products such as shapeability and ripening rate in the processing of different types of aquatic products.

[0030] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely illustrative of the principles of the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the present invention as claimed. The scope of protection of this invention is defined by the appended claims and their equivalents.

Claims

1. A two-stage, pulp-free treatment method for aquatic products, comprising the following steps; Pre-treatment: Thawing, cleaning, and cutting the aquatic product raw materials; First stage of processing: Mix the cut raw materials with the first processing liquid and tumble or soak them at 0-6℃ for 0.5-20 hours. The first processing liquid contains ice water, water-retaining agent and seasoning base. Second-stage processing: The raw material processed in step (2) is mixed with the second processing liquid and stirred evenly. The second processing liquid includes colloids and / or thickeners. (4) Shaping: The mixture obtained in step (3) is packaged and frozen for shaping.

2. The two-stage, pulp-free treatment method for aquatic products according to claim 1, characterized in that, In step 2, the first treatment liquid contains ice water, a water-retaining agent, and a seasoning base; during the tumbling or soaking process, stirring or tumbling is performed every 10-15 minutes.

3. The two-stage, pulp-free treatment method for aquatic products according to claim 1, characterized in that, The first treatment liquid also includes one or more selected from the group consisting of a crisping agent, an acidity regulator, and an emulsion stabilizer.

4. The two-stage, pulp-free treatment method for aquatic products according to claim 1, characterized in that, The second treatment liquid also includes a water-retaining agent, starch, and seasonings.

5. The two-stage, pulp-free treatment method for aquatic products according to claim 1, characterized in that, In the molding stage of step 2, some or all of the aquatic product raw materials processed in step 1 are crushed to obtain slurry, and then the slurry is mixed with the uncrushed aquatic product raw materials processed in step 1 and the second treatment liquid.

6. The two-stage, pulp-free treatment method for aquatic products according to claim 5, characterized in that, The weight ratio of the slurry to the uncrushed aquatic product raw material processed in step 1 is (1:9) to (3:7).

7. A treatment solution for the two-stage, pulp-free treatment of aquatic products according to any one of claims 1-6, characterized in that, The treatment solution includes: The first processing liquid includes ice water, a water-retaining agent, and a base flavoring agent; The second processing liquid includes colloids and / or thickeners.

8. The treatment solution for the two-stage, pulp-free treatment of aquatic products according to claim 7, characterized in that, Based on the total weight of the first treatment liquid, the content of the water-retaining agent is 1-6%, and the content of the ice water is 20-70%.

9. The treatment solution for the two-stage, pulp-free treatment of aquatic products according to claim 7, characterized in that, The first treatment liquid also includes one or more of the following: a crisping agent, an acidity regulator, and an emulsion stabilizer.

10. The treatment solution for the two-stage, pulp-free treatment of aquatic products according to claim 7, characterized in that, The second processing liquid also includes starch and seasonings. The colloid includes one or more of carrageenan, konjac gum, guar gum, and xanthan gum. The thickener includes one or more of modified starch and compound phosphate.

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